Title:
STERILIZATION OF FOOD
Document Type and Number:
Japanese Patent JP3648836
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To sterilize a food or a food material contaminated with spore-forming bacteria without deteriorating taste and palatability by bring the food or the food material into contact with a solid-free solution separated from a cultured product of mold fungi, yeast, bacteria or actinomyces and subsequently heating at a specific temperature.
SOLUTION: A food or a food material contaminated with spore-forming bacteria (e.g. Bacillus coagulans JCM 2257) is brought into contact with a solid- free solution separated from a cultured product of mold fungi [e.g. Gymnoascus reessii AJ-7589 (FERM P-15443)], yeast (e.g. Saccharomyces uvarum), bacteria (e.g. Pseudomonas pseudoalcaligenes) or actinomyces (e.g. Promicromonospora sp.), and subsequently heated at a temperature between ≤100°C and ≥21°C. Thus, the objective food is efficiently sterilized without deteriorating taste and palatability.
Inventors:
Ao Takeura
Kano Hideo
Keiichi Yokoyama
Kano Hideo
Keiichi Yokoyama
Application Number:
JP9960996A
Publication Date:
May 18, 2005
Filing Date:
March 29, 1996
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A23L3/16; A23L3/3463; (IPC1-7): A23L3/3463; A23L3/16
Domestic Patent References:
| JP5268975A | ||||
| JP7255443A | ||||
| JP7051038A | ||||
| JP6271415A | ||||
| JP28004697B1 |
Attorney, Agent or Firm:
Tadashi Sato
Toshiya Sato
Toshiya Sato
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