To sterilize/pasteurize food materials such as cereals, vegetables or fruits only by treating the same for a short time without using a substance harmful to a human body, thereby impeding the growth of fungi and attaining long-term preservation.
A food material is brought into contact with superheated steam of 250-620°C, and then a calcium oxide-containing powder containing calcium oxide is added/mixed into the food material. The calcium oxide-containing powder may be added/mixed simultaneously with bringing the food material into contact with the superheated steam. The contact time of the superheated steam is preferably 20-0.5 seconds. The calcium oxide-containing powder is preferably a natural calcium oxide (calcined calcium) powder obtained by calcining shells, corals, the nacreous layer, eggshells, or bone of animal, fish, or bird at a high temperature.
MURATA YUKIO
SATO CHOKICHI
MURATA YUKIO
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