METHOD OF STERILIZATION AND PRESERVATION FOR FOOD MATERIAL
PROBLEM TO BE SOLVED: To achieve sterilization/disinfection of food materials such as cereal grains, vegetables and fruits only by performing short-time processing without using a substance harmful to a human body, prevent mold from being generated, and enable long-term preservation of the food mate...
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| creator | OKI HISAHARU MURATA YUKIO |
| description | PROBLEM TO BE SOLVED: To achieve sterilization/disinfection of food materials such as cereal grains, vegetables and fruits only by performing short-time processing without using a substance harmful to a human body, prevent mold from being generated, and enable long-term preservation of the food materials.SOLUTION: After food materials are caused to contact superheated steam of a temperature of 250-620°C, calcium oxide-containing powder that contains calcium oxide is added to the food materials, and then the food materials are mixed. It does not matter if the calcium oxide-containing powder is added to the food materials and the food materials are mixed as soon as the food materials are caused to contact superheated steam. The superheated steam contact time is preferably 0.5-20 seconds. The calcium oxide-containing powder is preferably natural calcium oxide (calcinated calcium) powder acquired by calcinating a shell, coral, nacreous layer, egg-shell or bone of a beast, fish, or bird at high temperature. |
| format | Patent |
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It does not matter if the calcium oxide-containing powder is added to the food materials and the food materials are mixed as soon as the food materials are caused to contact superheated steam. The superheated steam contact time is preferably 0.5-20 seconds. The calcium oxide-containing powder is preferably natural calcium oxide (calcinated calcium) powder acquired by calcinating a shell, coral, nacreous layer, egg-shell or bone of a beast, fish, or bird at high temperature.</description><language>eng</language><subject>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</subject><creationdate>2014</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140922&DB=EPODOC&CC=JP&NR=2014171449A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140922&DB=EPODOC&CC=JP&NR=2014171449A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKI HISAHARU</creatorcontrib><creatorcontrib>MURATA YUKIO</creatorcontrib><title>METHOD OF STERILIZATION AND PRESERVATION FOR FOOD MATERIAL</title><description>PROBLEM TO BE SOLVED: To achieve sterilization/disinfection of food materials such as cereal grains, vegetables and fruits only by performing short-time processing without using a substance harmful to a human body, prevent mold from being generated, and enable long-term preservation of the food materials.SOLUTION: After food materials are caused to contact superheated steam of a temperature of 250-620°C, calcium oxide-containing powder that contains calcium oxide is added to the food materials, and then the food materials are mixed. It does not matter if the calcium oxide-containing powder is added to the food materials and the food materials are mixed as soon as the food materials are caused to contact superheated steam. The superheated steam contact time is preferably 0.5-20 seconds. 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It does not matter if the calcium oxide-containing powder is added to the food materials and the food materials are mixed as soon as the food materials are caused to contact superheated steam. The superheated steam contact time is preferably 0.5-20 seconds. The calcium oxide-containing powder is preferably natural calcium oxide (calcinated calcium) powder acquired by calcinating a shell, coral, nacreous layer, egg-shell or bone of a beast, fish, or bird at high temperature.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | METHOD OF STERILIZATION AND PRESERVATION FOR FOOD MATERIAL |
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