ANTIBACTERIAL METHOD OF FRESH, FROZEN AND REFRIGERATED FOODS IN FREEZING AND REFRIGERATION ENVIRONMENT
PROBLEM TO BE SOLVED: To provide an antibacterial environment for inhibiting and preventing generation of various bacteria of a fresh, processed food surface and after thawing a frozen product.SOLUTION: There is provided a controlling method for providing antibacterial environment by applying and sp...
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| creator | WAKAI CHIHIRO MURANO HIDEKAZU WAKITA KAZUHIKO |
| description | PROBLEM TO BE SOLVED: To provide an antibacterial environment for inhibiting and preventing generation of various bacteria of a fresh, processed food surface and after thawing a frozen product.SOLUTION: There is provided a controlling method for providing antibacterial environment by applying and sprinkling a high temperature sintered high purity powder of shells, which is a powder having an alkali reaction of pH of 12 or more and a saturated amount when the high temperature sintered high purity powder of shells is mixed in a solution. The high temperature sintered high purity powder of shells is added and mixed to water for applying and sprinkling to a surface of fresh, frozen and refrigerated foods. There is provided a control method for providing an antibacterial environment by impregnating into a mixed water and using ice of the mixed water.SELECTED DRAWING: None
【課題】生鮮、加工食品表面及び冷凍商品の解凍後の雑菌が発生するのを抑制防止する抗菌環境を作り出す方法の提供。【解決手段】貝殻の高温焼成高純度粉末（貝殻の高温焼成高純度粉末で水溶液に混濁した場合いのｐＨ１２以上のアルカリ反応と飽和量を有する性能の粉のこと）を生鮮・冷凍・冷蔵食品表面に塗布・撒布することでの抗菌環境を作り出す制御方法。ならびに、該貝殻の高温焼成高純度粉末を生鮮・冷凍・冷蔵食品の表面に塗布・撒布する水に対して付加混合する。混濁水に浸漬、混濁水の氷を使用することでの抗菌環境を作り出す制御方法。【選択図】なし |
| format | Patent |
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【課題】生鮮、加工食品表面及び冷凍商品の解凍後の雑菌が発生するのを抑制防止する抗菌環境を作り出す方法の提供。【解決手段】貝殻の高温焼成高純度粉末（貝殻の高温焼成高純度粉末で水溶液に混濁した場合いのｐＨ１２以上のアルカリ反応と飽和量を有する性能の粉のこと）を生鮮・冷凍・冷蔵食品表面に塗布・撒布することでの抗菌環境を作り出す制御方法。ならびに、該貝殻の高温焼成高純度粉末を生鮮・冷凍・冷蔵食品の表面に塗布・撒布する水に対して付加混合する。混濁水に浸漬、混濁水の氷を使用することでの抗菌環境を作り出す制御方法。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</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=20170202&DB=EPODOC&CC=JP&NR=2017023116A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170202&DB=EPODOC&CC=JP&NR=2017023116A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WAKAI CHIHIRO</creatorcontrib><creatorcontrib>MURANO HIDEKAZU</creatorcontrib><creatorcontrib>WAKITA KAZUHIKO</creatorcontrib><title>ANTIBACTERIAL METHOD OF FRESH, FROZEN AND REFRIGERATED FOODS IN FREEZING AND REFRIGERATION ENVIRONMENT</title><description>PROBLEM TO BE SOLVED: To provide an antibacterial environment for inhibiting and preventing generation of various bacteria of a fresh, processed food surface and after thawing a frozen product.SOLUTION: There is provided a controlling method for providing antibacterial environment by applying and sprinkling a high temperature sintered high purity powder of shells, which is a powder having an alkali reaction of pH of 12 or more and a saturated amount when the high temperature sintered high purity powder of shells is mixed in a solution. The high temperature sintered high purity powder of shells is added and mixed to water for applying and sprinkling to a surface of fresh, frozen and refrigerated foods. There is provided a control method for providing an antibacterial environment by impregnating into a mixed water and using ice of the mixed water.SELECTED DRAWING: None
【課題】生鮮、加工食品表面及び冷凍商品の解凍後の雑菌が発生するのを抑制防止する抗菌環境を作り出す方法の提供。【解決手段】貝殻の高温焼成高純度粉末（貝殻の高温焼成高純度粉末で水溶液に混濁した場合いのｐＨ１２以上のアルカリ反応と飽和量を有する性能の粉のこと）を生鮮・冷凍・冷蔵食品表面に塗布・撒布することでの抗菌環境を作り出す制御方法。ならびに、該貝殻の高温焼成高純度粉末を生鮮・冷凍・冷蔵食品の表面に塗布・撒布する水に対して付加混合する。混濁水に浸漬、混濁水の氷を使用することでの抗菌環境を作り出す制御方法。【選択図】なし</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwjAQANAsDqL-w-Gs0LSgc2wuzYm9kzQ4dClF0km0UP8fFZycnN7y5mowHOlgyoiBzAlqjF4siAMXsPGbN9Iig2ELAV2gCoOJaMGJ2AaIPw9b4uqnkDAgXygI18hxqWZDf5vS6utCrR3G0m_T-OjSNPbXdE_P7njOM73P8kLrnSn-Si8DxDVc</recordid><startdate>20170202</startdate><enddate>20170202</enddate><creator>WAKAI CHIHIRO</creator><creator>MURANO HIDEKAZU</creator><creator>WAKITA KAZUHIKO</creator><scope>EVB</scope></search><sort><creationdate>20170202</creationdate><title>ANTIBACTERIAL METHOD OF FRESH, FROZEN AND REFRIGERATED FOODS IN FREEZING AND REFRIGERATION ENVIRONMENT</title><author>WAKAI CHIHIRO ; MURANO HIDEKAZU ; WAKITA KAZUHIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2017023116A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WAKAI CHIHIRO</creatorcontrib><creatorcontrib>MURANO HIDEKAZU</creatorcontrib><creatorcontrib>WAKITA KAZUHIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WAKAI CHIHIRO</au><au>MURANO HIDEKAZU</au><au>WAKITA KAZUHIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ANTIBACTERIAL METHOD OF FRESH, FROZEN AND REFRIGERATED FOODS IN FREEZING AND REFRIGERATION ENVIRONMENT</title><date>2017-02-02</date><risdate>2017</risdate><abstract>PROBLEM TO BE SOLVED: To provide an antibacterial environment for inhibiting and preventing generation of various bacteria of a fresh, processed food surface and after thawing a frozen product.SOLUTION: There is provided a controlling method for providing antibacterial environment by applying and sprinkling a high temperature sintered high purity powder of shells, which is a powder having an alkali reaction of pH of 12 or more and a saturated amount when the high temperature sintered high purity powder of shells is mixed in a solution. The high temperature sintered high purity powder of shells is added and mixed to water for applying and sprinkling to a surface of fresh, frozen and refrigerated foods. There is provided a control method for providing an antibacterial environment by impregnating into a mixed water and using ice of the mixed water.SELECTED DRAWING: None
【課題】生鮮、加工食品表面及び冷凍商品の解凍後の雑菌が発生するのを抑制防止する抗菌環境を作り出す方法の提供。【解決手段】貝殻の高温焼成高純度粉末（貝殻の高温焼成高純度粉末で水溶液に混濁した場合いのｐＨ１２以上のアルカリ反応と飽和量を有する性能の粉のこと）を生鮮・冷凍・冷蔵食品表面に塗布・撒布することでの抗菌環境を作り出す制御方法。ならびに、該貝殻の高温焼成高純度粉末を生鮮・冷凍・冷蔵食品の表面に塗布・撒布する水に対して付加混合する。混濁水に浸漬、混濁水の氷を使用することでの抗菌環境を作り出す制御方法。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | ANTIBACTERIAL METHOD OF FRESH, FROZEN AND REFRIGERATED FOODS IN FREEZING AND REFRIGERATION ENVIRONMENT |
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