JP2000501612A - 低酸食品の高温/超高圧滅菌 - Google Patents
低酸食品の高温/超高圧滅菌Info
- Publication number
- JP2000501612A JP2000501612A JP9521900A JP52190097A JP2000501612A JP 2000501612 A JP2000501612 A JP 2000501612A JP 9521900 A JP9521900 A JP 9521900A JP 52190097 A JP52190097 A JP 52190097A JP 2000501612 A JP2000501612 A JP 2000501612A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- pressure
- ultra
- food product
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.低酸食品製品の滅菌方法であって、以下の段階: (a) 低酸食品製品を加圧前温度まで加熱し、 (b) 前記低酸食品製品に超高圧をかけ、それにより瞬間的に温度を加圧温度ま で増加させ、 (c) 圧力を解放し、それにより前記低酸食品製品を前記加熱前温度に戻し、 (d) 前記低酸食品製品を所望の最終温度へ冷却する 各工程を含むことを特徴とする方法。 2.商業的滅菌を実現するために超高圧と高温との組合せを用いて低酸食品を滅 菌する方法。 3.低酸食品の殺菌方法であって、滅菌作用を奏さしめるために低酸食品に圧力 をかけそれにより瞬間的に温度を増加させる工程を含むことを特徴とする方法。 4.前記超高圧が静水圧により加圧されることを特徴とする請求の範囲第1項記 載の方法。 5.目標とするF0致死性が達成されていることを特徴とする請求の範囲第1項 記載の方法。 6.前記超高圧が約100,000psiよりも高いことを特徴とする請求の範 囲第1項記載の方法。 7.前記超高圧が約125,000psiよりも高いことを特徴とする請求の範 囲第1項記載の方法。 8.前記瞬間的に温度を増加させる工程が、超高圧を加圧することにより成され ることを特徴とする請求の範囲第3項記載の方法。 9.前記超高圧が静水圧により加圧されることを特徴とする請求の範囲第8項記 載の方法。 10.前記食品製品が低酸食品であることを特徴とする請求の範囲第1項記載の方 法。 11.前記低酸食品が約4.6以上のpHを有することを特徴とする請求の範囲第 10項記載の方法。 12.前記加圧前温度が約75℃から約125℃の範囲内にあることを特徴とする 請求の範囲第1項記載の方法。 13.前記加圧前温度が約90℃から約100℃の範囲内にあることを特徴とする 請求の範囲第1項記載の方法。 14.商業的滅菌が実現されていることを特徴とする請求の範囲第1項記載の方法 。 15.約9logを超える胞子減少が実現されていることを特徴とする請求の範囲 第1項記載の方法。 16.約10logを超える胞子減少が実現されていることを特徴とする請求の範 囲第1項記載の方法。 17.約99%の細菌胞子不活性化が実現されていることを特徴とする請求の範囲 第1項記載の方法。 18.請求の範囲第1項記載の方法に従って処理された食品製品。 19.前記食品製品が低酸食品であることを特徴とする請求の範囲第18項記載の 食品製品。 20.前記食品製品が、意図されている貯蔵条件で増殖可能な全ての胞子が不活性 化されているような商業的滅菌状態であることを特徴とする請求の範囲第19項 記載の食品製品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/572,656 US6086936A (en) | 1995-12-14 | 1995-12-14 | High temperature/ultra-high pressure sterilization of foods |
US08/572,656 | 1995-12-14 | ||
PCT/IB1996/001500 WO1997021361A1 (en) | 1995-12-14 | 1996-12-02 | High temperature/ultra-high pressure sterilization of low acid foods |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000501612A true JP2000501612A (ja) | 2000-02-15 |
JP3672931B2 JP3672931B2 (ja) | 2005-07-20 |
Family
ID=24288795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP52190097A Expired - Fee Related JP3672931B2 (ja) | 1995-12-14 | 1996-12-02 | 低酸食品の高温/超高圧滅菌 |
Country Status (13)
Country | Link |
---|---|
US (2) | US6086936A (ja) |
EP (2) | EP0866667B1 (ja) |
JP (1) | JP3672931B2 (ja) |
AT (1) | ATE239387T1 (ja) |
AU (1) | AU711708B2 (ja) |
BR (1) | BR9611951A (ja) |
CA (1) | CA2239291C (ja) |
DE (1) | DE69628032T2 (ja) |
DK (1) | DK0866667T3 (ja) |
ES (1) | ES2198507T3 (ja) |
PT (1) | PT866667E (ja) |
RU (1) | RU2174361C2 (ja) |
WO (1) | WO1997021361A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004121161A (ja) * | 2002-10-07 | 2004-04-22 | Sangaku Renkei Kiko Kyushu:Kk | 断熱圧縮殺菌方法 |
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SE500905C2 (sv) * | 1993-10-25 | 1994-09-26 | Kjell Lilja | Högtrycksbehandling av livsmedel med hjälp av elektrisk urladdning |
US6086936A (en) * | 1995-12-14 | 2000-07-11 | Kal Kan Foods, Inc. | High temperature/ultra-high pressure sterilization of foods |
-
1995
- 1995-12-14 US US08/572,656 patent/US6086936A/en not_active Expired - Fee Related
-
1996
- 1996-12-02 CA CA002239291A patent/CA2239291C/en not_active Expired - Fee Related
- 1996-12-02 DK DK96945769T patent/DK0866667T3/da active
- 1996-12-02 AU AU18067/97A patent/AU711708B2/en not_active Ceased
- 1996-12-02 EP EP96945769A patent/EP0866667B1/en not_active Revoked
- 1996-12-02 JP JP52190097A patent/JP3672931B2/ja not_active Expired - Fee Related
- 1996-12-02 ES ES96945769T patent/ES2198507T3/es not_active Expired - Lifetime
- 1996-12-02 PT PT96945769T patent/PT866667E/pt unknown
- 1996-12-02 AT AT96945769T patent/ATE239387T1/de not_active IP Right Cessation
- 1996-12-02 RU RU98113071/13A patent/RU2174361C2/ru not_active IP Right Cessation
- 1996-12-02 BR BR9611951-9A patent/BR9611951A/pt not_active Application Discontinuation
- 1996-12-02 WO PCT/IB1996/001500 patent/WO1997021361A1/en active IP Right Grant
- 1996-12-02 DE DE69628032T patent/DE69628032T2/de not_active Expired - Lifetime
- 1996-12-02 EP EP02080565A patent/EP1295537A3/en not_active Withdrawn
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2000
- 2000-05-24 US US09/578,126 patent/US6207215B1/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004121161A (ja) * | 2002-10-07 | 2004-04-22 | Sangaku Renkei Kiko Kyushu:Kk | 断熱圧縮殺菌方法 |
Also Published As
Publication number | Publication date |
---|---|
PT866667E (pt) | 2003-09-30 |
RU2174361C2 (ru) | 2001-10-10 |
EP0866667A4 (en) | 1999-03-31 |
DE69628032D1 (de) | 2003-06-12 |
EP1295537A2 (en) | 2003-03-26 |
US6086936A (en) | 2000-07-11 |
WO1997021361A1 (en) | 1997-06-19 |
DK0866667T3 (da) | 2003-06-16 |
CA2239291C (en) | 2005-04-12 |
ES2198507T3 (es) | 2004-02-01 |
EP1295537A3 (en) | 2003-09-24 |
CA2239291A1 (en) | 1997-06-19 |
JP3672931B2 (ja) | 2005-07-20 |
ATE239387T1 (de) | 2003-05-15 |
AU711708B2 (en) | 1999-10-21 |
AU1806797A (en) | 1997-07-03 |
EP0866667A1 (en) | 1998-09-30 |
US6207215B1 (en) | 2001-03-27 |
DE69628032T2 (de) | 2004-02-26 |
EP0866667B1 (en) | 2003-05-07 |
BR9611951A (pt) | 1999-12-28 |
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