JPS56109579A - Preparation of food having improved keeping quality - Google Patents

Preparation of food having improved keeping quality

Info

Publication number
JPS56109579A
JPS56109579A JP1341180A JP1341180A JPS56109579A JP S56109579 A JPS56109579 A JP S56109579A JP 1341180 A JP1341180 A JP 1341180A JP 1341180 A JP1341180 A JP 1341180A JP S56109579 A JPS56109579 A JP S56109579A
Authority
JP
Japan
Prior art keywords
food
carried out
sterilization
value
low
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
Application number
JP1341180A
Other languages
Japanese (ja)
Other versions
JPS6017501B2 (en
Inventor
Ichiro Yukimura
Kazuhiko Yamada
Shoichi Nakamura
Naoki Iwata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP1341180A priority Critical patent/JPS6017501B2/en
Publication of JPS56109579A publication Critical patent/JPS56109579A/en
Publication of JPS6017501B2 publication Critical patent/JPS6017501B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

PURPOSE: To store a food stably without degrading the flavor thereof for a long term, by keeping the moisture activity of the food at a specific value, adjusting the pH of the formed drain in the low-temperaure sterilization step to give a specific pH value, and sterilizing the food at a low temperature under heating.
CONSTITUTION: The moisture activity of a food in a fluid or semifluid state is adjusted to 0.90 or below, preferably 0.82W0.87, and a volatile acid, e.g. acetic acid, is added to adjust the pH value of a drain formed in heating and allowing the food to cool to 4.8 or below. The food is then sterilized at 60W65°C for 10W40min under heating to give a food having improved keeping quality. The adjustment of the moisture activity, adjustment of the pH, sealing of the food and heat sterilization of the food at a low temperature may be carried out in any order. The low-temperature heat sterilization is not necessarily carried out finally and may be carried out at first. In this case, however, the treatment after the sterilization must be carried out under germfree conditions.
COPYRIGHT: (C)1981,JPO&Japio
JP1341180A 1980-02-06 1980-02-06 Method of manufacturing food with good shelf life Expired JPS6017501B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1341180A JPS6017501B2 (en) 1980-02-06 1980-02-06 Method of manufacturing food with good shelf life

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1341180A JPS6017501B2 (en) 1980-02-06 1980-02-06 Method of manufacturing food with good shelf life

Publications (2)

Publication Number Publication Date
JPS56109579A true JPS56109579A (en) 1981-08-31
JPS6017501B2 JPS6017501B2 (en) 1985-05-02

Family

ID=11832386

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1341180A Expired JPS6017501B2 (en) 1980-02-06 1980-02-06 Method of manufacturing food with good shelf life

Country Status (1)

Country Link
JP (1) JPS6017501B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59146577A (en) * 1983-02-08 1984-08-22 Ajinomoto Co Inc Preservation of cooked food distributed in chilled state
JPH03290174A (en) * 1990-04-09 1991-12-19 Toyo Seikan Kaisha Ltd Sterilization of unheated or low-temperature heat-treated food, killing treatment of parasite and preservation of food
JPH03290172A (en) * 1990-04-09 1991-12-19 Toyo Seikan Kaisha Ltd Sterilizing preservation of food
JP2020202851A (en) * 2013-02-05 2020-12-24 マース インコーポレーテッドＭａｒｓ Ｉｎｃｏｒｐｏｒａｔｅｄ Method of manufacturing packed food product

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59146577A (en) * 1983-02-08 1984-08-22 Ajinomoto Co Inc Preservation of cooked food distributed in chilled state
JPH0346104B2 (en) * 1983-02-08 1991-07-15 Ajinomoto Kk
JPH03290174A (en) * 1990-04-09 1991-12-19 Toyo Seikan Kaisha Ltd Sterilization of unheated or low-temperature heat-treated food, killing treatment of parasite and preservation of food
JPH03290172A (en) * 1990-04-09 1991-12-19 Toyo Seikan Kaisha Ltd Sterilizing preservation of food
JP2020202851A (en) * 2013-02-05 2020-12-24 マース インコーポレーテッドＭａｒｓ Ｉｎｃｏｒｐｏｒａｔｅｄ Method of manufacturing packed food product

Also Published As

Publication number Publication date
JPS6017501B2 (en) 1985-05-02

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