FOOD STERILIZATION METHOD

To provide a food sterilization method capable of effectively sterilizing fungus and microorganism that have entered structures of food, such as vegetables.SOLUTION: A food sterilization method includes: an introduction step of introducing a bactericidal substance into a container accommodating ther...

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Bibliographische Detailangaben
Hauptverfasser:	SUZUKI KOTARO, TAKASHIO MASACHIKA, MORIMOTO MASASHI, TAKEI TOSHINORI
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a food sterilization method capable of effectively sterilizing fungus and microorganism that have entered structures of food, such as vegetables.SOLUTION: A food sterilization method includes: an introduction step of introducing a bactericidal substance into a container accommodating therein food whose surface includes fine pores; and a sterilization step of impregnating the bactericidal substance into the fine pores of the food by increasing a pressure in the container.SELECTED DRAWING: None 【課題】野菜等の食物の組織内に入り込んだ菌や微生物を効果的に殺菌できる食物の殺菌方法を提供する。【解決手段】表面に微細孔を有する食物が収納された容器に殺菌性物質を導入する導入工程と、前記容器内の圧力を上昇させ、前記殺菌性物質を前記食物の微細孔に含侵させる殺菌工程と、を含む食物の殺菌方法。【選択図】なし