Title:
保存安定な食料品およびその調製方法
Document Type and Number:
Japanese Patent JP2008514232
Kind Code:
A
Abstract:
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
Inventors:
Jim Bay P. Law
Laura Gee Hill
Yong-Chin A. Hong
Tim Hansen
Alice S. Char
Veronica M. Harrison
Colin P. Crawley
Ixoon can
John A. Hershey
Eric K. Warren-Pedersen
Laura Gee Hill
Yong-Chin A. Hong
Tim Hansen
Alice S. Char
Veronica M. Harrison
Colin P. Crawley
Ixoon can
John A. Hershey
Eric K. Warren-Pedersen
Application Number:
JP2007534747A
Publication Date:
May 08, 2008
Filing Date:
September 29, 2005
Export Citation:
Assignee:
KRAFT FOODS HOLDINGS, INC.
International Classes:
A23L3/358; A23C3/02; A23C3/08; A23C9/154; A23C19/076; A23C19/09; A23C19/10; A23C21/10; A23D7/005; A23D9/00; A23G3/36; A23L13/40; A23L15/00; A23L21/12; A23L27/10; A23L27/60; C02F1/469
Domestic Patent References:
| JPH05505100A | 1993-08-05 | |||
| JPS4830387B1 | 1973-09-19 | |||
| JPH07274921A | 1995-10-24 | |||
| JPH08131136A | 1996-05-28 |
Foreign References:
| US6620445B1 | 2003-09-16 | |||
| EP1440623A1 | 2004-07-28 |
Other References:
JPN6010023911, 戸田義郎外編, 「食品用乳化剤 −基礎と応用−」, 19970401, ｐ．９１−１０２, 株式会社 光琳
Attorney, Agent or Firm:
Yoshikazu Tani
Kazuo Abe
Kazuo Abe