METHOD OF STERILIZATION-PROCESSING FOOD MATERIAL

PROBLEM TO BE SOLVED: To extremely reduce the number of bacteria or sterilize bacteria in a food material, by only processing the food material such as vegetables or fruits for a short time, without using a substance toxic to a human body at all.SOLUTION: A food material such as vegetables or fruits...

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Bibliographische Detailangaben
Hauptverfasser:	OKI HISAHARU, MURATA YUKIO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To extremely reduce the number of bacteria or sterilize bacteria in a food material, by only processing the food material such as vegetables or fruits for a short time, without using a substance toxic to a human body at all.SOLUTION: A food material such as vegetables or fruits is immersed into an aqueous solution of calcium oxide or calcium hydroxide, and fine bubbles having 20-60 μm of average particle size are supplied into the aqueous solution, to bring the food material into contact with the saturated aqueous solution and the fine bubbles for 5-20 minutes.