METHOD FOR STERILIZING AND PRESERVING FOOD MATERIAL

A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fungi and ensure a long shelf life. The method comprises bringing...

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Bibliographische Detailangaben
Hauptverfasser:	Hisaharu OKI, Yukio MURATA
Format:	Patent
Sprache:	eng ; spa
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:	A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fungi and ensure a long shelf life. The method comprises bringing the food material into contact with superheated steam at 250-620°C and then adding a calcium oxide-containing powder thereto and mixing therewith. The calcium oxide-containing powder may be added and mixed at the same time that the food material is brought into contact with the superheated steam. The duration of contact with the superheated steam is preferably 20-0.5 sec. It is preferred that the calcium oxide-containing powder is a natural calcium oxide (calcined calcium) powder which is obtained by calcining shells, corals, nacreous layer, eggshells or animal, fish or bird bones at a high temperature. Un método para esterilizar/pasteurizar un material alimenticio tal como cereal, vegetales o fruta únicamente tratando los mismos durante un corto período, sin usar una sustancia que es tóxica para el cuerpo humano, para inhibir así el crecimiento de hongos y asegurar una vida de almacenamiento larga. El método comprende poner en contacto el material alimenticio con vapor supercalentado a 250-620°C y luego agregar un polvo que contiene óxido de calcio al mismo y mezclarlo con el mismo. El polvo que contiene óxido de calcio puede agregarse y mezclarse al mismo tiempo que el material alimenticio se ponen en contacto con el vapor supercalentado es de preferiblemente 20-0.5 segundos. También se prefiere que el polvo que contiene óxido de calcio sea polvo de óxido de calcio natural (calcio calcinado) que se obtiene calcinando conchas, corales, capa nacarada, cáscaras de huevo o huesos de animales, pescados o aves a una alta temperatura.