METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD
PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration pa...
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| creator | SANADA KOICHI |
| description | PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration path. CONSTITUTION:An aeration path 4 is attached to at least a part of a bag 1 made of a gas-barrier and heat-conductive material (e.g. polyethylene) and containing a food material 2 to be cooked. The bag 1 is immersed in a hot liquid 10 (e.g. aqueous solution of calcium chloride) maintained at a temperature suitable for the cooling and sterilization of the food material 2 over a prescribed period leaving the aeration path 4 above the liquid level. The aeration path 4 is sealed after the above heat-treatment. Sterilization of the food material can be carried out simultaneous to cooking under normal pressure within the necessary minimum heating time. |
| format | Patent |
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CONSTITUTION:An aeration path 4 is attached to at least a part of a bag 1 made of a gas-barrier and heat-conductive material (e.g. polyethylene) and containing a food material 2 to be cooked. The bag 1 is immersed in a hot liquid 10 (e.g. aqueous solution of calcium chloride) maintained at a temperature suitable for the cooling and sterilization of the food material 2 over a prescribed period leaving the aeration path 4 above the liquid level. The aeration path 4 is sealed after the above heat-treatment. Sterilization of the food material can be carried out simultaneous to cooking under normal pressure within the necessary minimum heating time.</description><language>eng</language><subject>CONVEYING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HANDLING THIN OR FILAMENTARY MATERIAL ; HUMAN NECESSITIES ; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS ; PACKING ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; STORING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; UNPACKING</subject><creationdate>1988</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=19880225&DB=EPODOC&CC=JP&NR=S6344856A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880225&DB=EPODOC&CC=JP&NR=S6344856A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SANADA KOICHI</creatorcontrib><title>METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD</title><description>PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration path. CONSTITUTION:An aeration path 4 is attached to at least a part of a bag 1 made of a gas-barrier and heat-conductive material (e.g. polyethylene) and containing a food material 2 to be cooked. The bag 1 is immersed in a hot liquid 10 (e.g. aqueous solution of calcium chloride) maintained at a temperature suitable for the cooling and sterilization of the food material 2 over a prescribed period leaving the aeration path 4 above the liquid level. The aeration path 4 is sealed after the above heat-treatment. Sterilization of the food material can be carried out simultaneous to cooking under normal pressure within the necessary minimum heating time.</description><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>STORING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDzdQ3x8HdRcPMPUnD29_f29HNXcPRzUQgOcQ3y9PGMcgzx9PdTCHB09nZ0B8n5uwGV-rvwMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JJ4r4BgM2MTEwtTM0djIpQAAL1XJ7M</recordid><startdate>19880225</startdate><enddate>19880225</enddate><creator>SANADA KOICHI</creator><scope>EVB</scope></search><sort><creationdate>19880225</creationdate><title>METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD</title><author>SANADA KOICHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS6344856A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>STORING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>SANADA KOICHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SANADA KOICHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD</title><date>1988-02-25</date><risdate>1988</risdate><abstract>PURPOSE:To enable sterilization of a food simultaneous to cooking under normal pressure, by putting a food raw material to be cooked in a gas-barrier bag having an aeration path, immersing and heating the bag in a hot liquid leaving the aeration path outside of the liquid and sealing the aeration path. CONSTITUTION:An aeration path 4 is attached to at least a part of a bag 1 made of a gas-barrier and heat-conductive material (e.g. polyethylene) and containing a food material 2 to be cooked. The bag 1 is immersed in a hot liquid 10 (e.g. aqueous solution of calcium chloride) maintained at a temperature suitable for the cooling and sterilization of the food material 2 over a prescribed period leaving the aeration path 4 above the liquid level. The aeration path 4 is sealed after the above heat-treatment. Sterilization of the food material can be carried out simultaneous to cooking under normal pressure within the necessary minimum heating time.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_JPS6344856A |
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| subjects | CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING |
| title | METHOD FOR COOKING AND STERILIZATION PACKAGING OF FOOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-16T07%3A51%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SANADA%20KOICHI&rft.date=1988-02-25&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPS6344856A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |