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Patent Searching and Data


Title:
FOOD COMPOSITION PRODUCTION METHOD AND PRETREATMENT METHOD, AND METHOD FOR ENHANCING MICROBIAL SAFETY OF FOOD COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2019/189539
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a food composition which has high microbial safety in spite of containing a food having relatively high water activity, and which can be distributed or sold at ambient temperature. A food composition produced by this production method contains a baked dough food having a water activity of 0.93 or more, and is distributed and/or sold in an environment in which the atmospheric temperature is 12ºC or more. This production method comprises: a step of baking a cereal flour-containing dough to provide the baked dough food; a freezing step of freezing the food composition containing the baked dough food to provide a frozen food composition; and a thawing step of placing the frozen food composition in an environment in which the atmospheric temperature is 1-10ºC for 12 hours or more.

Inventors:
OKUDA HARUKO (JP)
ISHIDA WATARU (JP)
MIYA YOUICHIROU (JP)
UCHIDA JUNYA (JP)
MISAWA SEIJI (JP)
HIROSE YO (JP)
Application Number:
PCT/JP2019/013501
Publication Date:
October 03, 2019
Filing Date:
March 28, 2019
Export Citation:
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Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L5/00; A21D15/00; A21D17/00
Foreign References:
JP2018038366A2018-03-15
JPH02308751A1990-12-21
JPS6236138A1987-02-17
Other References:
SAITOH, MASAO ET AL: "Regarding the rises and falls of bacteria by the thawing method of frozen food", FOOD SANITATION RESEARCH, vol. 34, no. 8, 1984, pages 769 - 774
DATE, YOJI: "The rises and falls of bacteria by various thawing methods of frozen food", ANNUAL REPORT OF THE INSTITUTE OF LIVING SCIENCES, vol. 13, 1980, pages 34 - 39
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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