JPS5615678A - Preparation of food sterilized under pressure and heating - Google Patents
Preparation of food sterilized under pressure and heatingInfo
- Publication number
- JPS5615678A JPS5615678A JP9144279A JP9144279A JPS5615678A JP S5615678 A JPS5615678 A JP S5615678A JP 9144279 A JP9144279 A JP 9144279A JP 9144279 A JP9144279 A JP 9144279A JP S5615678 A JPS5615678 A JP S5615678A
- Authority
- JP
- Japan
- Prior art keywords
- heating
- under pressure
- sterilized under
- sterilized
- 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.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
PURPOSE: To improve the stability of a dispersion system to high-temperature heating, by adding sclero gum to a food to be sterilized under pressure and heating and making it uniform.
CONSTITUTION: A food product to be sterilized under pressure and heating usually at not lower than 100°C is blended with sclero gum and made uniform. Sclerogum is a water-soluble polysaccharide wherein a glucose unit exists. The glucose unit is linked in various intervals through β-1-6 bond to the linear backbone chain of glucose having B-1-3 bond, which is obtained by cultivating a fungus the genus sclerotium. An amount of sclero gum is 0.01W2wt%, preferably 0.05W0.5wt%. For example, 7kg soft wheat flour is blended with 15kg tomato-puree, 3kg sugar, 2kg salt, 1kg seasoning, 0.2kg sclerogum, 40kg beef, 10kg potato, and 96.8kg water under heating, put in an airtight container, and sterilized at 120°C for 20min to give a stable dispersion without causing the viscosity reduction.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9144279A JPS5615678A (en) | 1979-07-17 | 1979-07-17 | Preparation of food sterilized under pressure and heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9144279A JPS5615678A (en) | 1979-07-17 | 1979-07-17 | Preparation of food sterilized under pressure and heating |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5615678A true JPS5615678A (en) | 1981-02-14 |
Family
ID=14026477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9144279A Pending JPS5615678A (en) | 1979-07-17 | 1979-07-17 | Preparation of food sterilized under pressure and heating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5615678A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60147856A (en) * | 1983-12-30 | 1985-08-03 | インタ−ナショナル ビジネス マシ−ンズ コ−ポレ−ション | Memory |
| JPS62195269A (en) * | 1986-02-19 | 1987-08-28 | Toyo Seikan Kaisha Ltd | Canned chinese soup |
| CN104207158A (en) * | 2014-07-29 | 2014-12-17 | 黄名珠 | Stuffed tomato with donkey meat and manufacturing method |
-
1979
- 1979-07-17 JP JP9144279A patent/JPS5615678A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60147856A (en) * | 1983-12-30 | 1985-08-03 | インタ−ナショナル ビジネス マシ−ンズ コ−ポレ−ション | Memory |
| JPS62195269A (en) * | 1986-02-19 | 1987-08-28 | Toyo Seikan Kaisha Ltd | Canned chinese soup |
| JPH0148750B2 (en) * | 1986-02-19 | 1989-10-20 | Toyo Seikan Kaisha Ltd | |
| CN104207158A (en) * | 2014-07-29 | 2014-12-17 | 黄名珠 | Stuffed tomato with donkey meat and manufacturing method |
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