KR20150077594A - Retort pouched oyster soup with complex extract and method for making the same - Google Patents

Abstract

The present invention provides retort pouched oyster soup, which comprises: 2-4 parts by weight of an oyster complex extract comprising a residual enzyme decomposed product concentrated as treating a hot water extract and a residual hot water extract of oyster with a protein hydrolysis enzyme; 15-20 parts by weight of oyster; 60-70 parts by weight of a basic meat broth manufactured by mixing and heating dried anchovy, radish, leek, kelp, refined salt, refined water, and an oyster steaming solution; and 10-15 parts by weight of one or at least one minor ingredient selected from the group consisting of sea weed, radish, soybean sprout for steaming, garlic, and red pepper so as to be manufactured by heating and sterilizing for 8-15 minutes with a Fo value after filling and sealing in a retort pouch.

Description

       Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort pouched oyster soup,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort pouch excrement, and more particularly, to a retort pouch excrement using an oyster complex extract and a manufacturing method thereof.

In Korea, production of Crassostrea gigas has been increasing since 1960, when the method of long lineage gathering has spread widely in Gyeongnam area. In particular, in 1972, the US and Korea Food and Drug Administration (FDA) signed a sanitation agreement with the United States of America. In 2001, the Ministry of Commerce, Industry and Energy (MOCIE) Have chosen.

At present, the annual production of cultured oysters in Korea reaches about 300,000 tons per shell oyster. It is edible as an oyster mainly in November to March when the glycogen content of the body is high and the taste is improved. The harvested oysters are used as raw materials for canning, IQF oysters (individual quick frozen oyster) and gingko. Korean Patent Publication No. 0121430 discloses a method of extracting a compound extract using aquatic products and a method of enhancing a flavor by introducing a reaction flavor generating reaction. However, the outlook for Oyster, one of the major aquaculture products in Korea, is very dark due to internal and external factors such as contamination of coastal farms, Norovirus detection, and export sanctions due to the failure of FDA recommendation. IQF oysters and canned oysters Ore processing and surplus production and inventory are expected to increase further.

DISCLOSURE Technical Problem The present invention has been made to solve the various problems including the above problems, and it is an object of the present invention to provide a retort pouch refinishing station which is hygienically safe using IQF (individual quick frozen oyster) Retort pouched oyster soup. However, these problems are exemplary and do not limit the scope of the present invention.

According to one aspect of the present invention, there is provided a pharmaceutical composition comprising 2 to 4 parts by weight of an oyster complex extract comprising a hydrolyzed extract of oysters and a residual enzyme hydrolyzate obtained by treating a hydrolysis residue with a protein hydrolyzing enzyme; 15 to 20 parts by weight oyster; 60 to 70 parts by weight of basic broth prepared by mixing hot anchovy, radish, green onion, kelp, refined salt, purified water and oyster juice; And 10 to 15 parts by weight of one or more members selected from the group consisting of seaweed, radish, steamed bean sprouts, garlic and red pepper are filled in a retort pouch, sealed, and then sterilized by heating.

The basic broth is 1 to 2 parts by weight of dried anchovies, 3 to 4 parts by weight of cornstalks, 0.5 to 1 part by weight of cornstalks, 0.5 to 1.5 parts by weight of sea tangle, 1 to 2 of purified salts, 5 to 10% Mixing, and heating.

According to still another aspect of the present invention, there is provided a method for preparing an oyster comprising the steps of: preparing a oyster which is washed with copper and 3% saline,

60 to 70 parts by weight of basic broth prepared by mixing and heating the dried anchovy, radish, kelp, kelp, purified water, purified water and oyster juice to 15 to 20 parts by weight of the oyster, the hydrolyzed extract of hot water and the hot- 2 to 4 parts by weight of an oyster complex extract containing a residual enzyme hydrolyzate concentrated by treatment with an enzyme and 10 to 15 parts by weight of one or more ingredients selected from the group consisting of seaweed, radish, steamed bean sprouts, garlic and red pepper are added to a retort pouch Filling material charging step;

A sterilizing step of sealing and filling the filled retort pouch with hot pasteurization; And

A method of making a retort pouch refractory of claim 1, comprising a refrigeration step of quenching the sterilized retort pouch.

In the above production method, the filling container may be a retort pouch or can for canning.

The sterilization is performed by pressurizing sterilization at 105 to 121 ° C for 30 to 75 minutes to obtain a heat treatment sterilization value (Fo value) of 8 to 15 minutes, and the temperature of the retort internal temperature to the sterilization target temperature is brought- 10 minutes, preferably 5 to 10 minutes, and the time required for the cooling to 35 [deg.] C after the sterilization is 20 minutes or less, preferably 5 to 20 minutes.

In the above method, the hydrolyzed extract of oysters and hydrolyzed hydrolyzed hydrolysates were mixed to obtain a combined extract. The yield of the extract was remarkably improved as compared with the conventional hydrothermal extraction method. %, It is possible to efficiently improve the taste and the strength of the oyster soup. In addition, the sensory quality of the retort pouch noodle prepared according to the above-described method is characterized by a superior flavor such that there is no significant difference in comparison with the noodles of the oyster restaurant and the marketplace.

The present invention relates to a method for producing a gruel by using an available IQF oyster and further improving the taste and strength of the gruel by means of addition of oyster complex extract and heat sterilization of a retort pouch, Method can be implemented. Of course, the scope of the present invention is not limited by these effects.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is an extraction process diagram showing a process for preparing a complex extract by mixing hot water extraction extracted from IQF oysters and residual enzyme hydrolysates.
Fig. 3 is a manufacturing process diagram showing a manufacturing process of a retort pouch frying prototype.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood, however, that the invention is not limited to the disclosed embodiments and examples, but may be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, It is provided to fully inform the owner of the scope of the invention.

Example 1: Preparation of Oyster Complex Extract

1-1: Extraction step

The oyster complex extract according to an embodiment of the present invention is prepared by adding water to a raw material of IQF oysters, subjecting it to hot water extraction, treating the hydrothermal extracted residue with an enzyme to obtain a residual enzyme hydrolyzate, mixing the hydrothermal extract and a residual enzyme hydrolyzate, Respectively.

The IQF oysters (length: 7.5 to 8.5 cm, body weight: 29.5 to 33.0 g) used in the present invention were purchased from Daeheung Chemical Co., Ltd., Tongyang, Gyeongsangnam-do, . The commercial enzyme used in the preparation of the hydrolyzed residue enzyme hydrolyzate was Flavourzyme purchased from Novoordisk Bioindustrials, Inc., Denmark. The additives and various additives used in the preparation of the retort pouch fermented product were purchased from the nearby market .

Hot-water extract

About 5 times as much water as the raw material weight was added to the IQF oysters, and the mixture was extracted in hot water at 90 to 95 ° C for 3 hours. Then, the residue was separated using a filter cloth made of a light wood. The filtrate was allowed to cool, centrifuged (5,000 × g) to remove the residue, and the concentration of the solid was adjusted to 20 ° Brix to obtain a hot-water extract.

The scrap enzyme hydrolyzate

The residual enzyme hydrolyzate was subjected to enzymatic degradation with stirring at 45 ° C for 4 hours after addition of 2 to 3 times the amount of water to the hot-water extract residue, followed by addition of Flavobaim (Novo Nordisk Co., Denmark) Heat treatment was performed to inactivate the flavor. Then, it was allowed to cool, centrifuged (5,000 × g), concentrated, and the concentration of the solid was adjusted to 20 ° Brix to obtain a scrap enzyme hydrolyzate.

Complex extract

The complex extract was obtained by mixing the hydrothermal extract and the residual enzyme hydrolyzate. The extraction process of the hot-water extract, the residual enzyme hydrolyzate and the complex extract prepared as described above is shown in Fig.

Example 2: Preparation of retort pouch steak

FIG. 3 shows the production process of the retort pouch starting product prepared using the oyster complex extract prepared above.

First, the IQF oysters were inoculated, and the mucus was removed with 3% saline solution. The mucus was removed by blanching in boiling water, and then charged into a packing retort pouch having a capacity of 600 mL with a volume of 102 g. Seaweed, various additives and additives were added and sealed.

The sealed pouch was subjected to sterilization treatment at 121 DEG C so as to reach an Fo value of 10 minutes using a hot water circulating retort, and then quenched to obtain a retort pouched oyster soup. The retort pouch oyster soup was stored at room temperature, The composition and sensory quality test were carried out and quality stability during storage was analyzed.

Example 2: Preparation of broth for excrement

1.6 parts by weight of dried anchovies, 3.5 parts by weight of non-dried anchovies, 0.8 parts by weight of lobster, 0.9 parts by weight of sea tangle, 1.2 parts by weight of purified salt, 84.0 parts by weight of purified water and 8.0 parts by weight of oyster juice 8.0 By weight.

Experimental Example 1: Analysis of general composition of IQF frozen oyster raw material

The contents of general components of IQF frozen oysters were measured by the conventional method (KSFSN, 2000), moisture content was measured by atmospheric pressure drying method, crude protein content was measured by semi-micro Kjeldahl method, crude fat content by Soxhlet method and ash content by dry method. The carbohydrate content was expressed as 100 minus the content of moisture, crude protein, crude fat and ash. The general compositional analysis results of the IQF frozen oyster raw materials are shown in Table 1 below. Moisture content of IQF frozen oysters was 80.2%, crude protein 12.4%, ash 1.0%, crude fat 0.4% and carbohydrate content 6.0%.

material Content (g / 100g) mussel
moisture Crude protein Ash Crude fat carbohydrate 80.2 ± 0.3 12.4 ± 1.1 1.0 ± 0.1 0.4 ± 0.1 6.0 ± 0.3

Experimental Example 2: Analysis of Oyster Complex Extract (Brix 20 °)

2-1: General composition, salinity, amino nitrogen (NH ₂ -N) and volatile basic nitrogen (VBN) content

The general composition, salinity, amino nitrogen (NH ₂ -N) and volatile basic nitrogen (VBN) content of the oyster complex extract (Brix 20 °) according to one embodiment of the present invention were analyzed.

First, the pH was measured with a pH meter (Accumet Basic, Fisher Sci. Co., USA) after homogenizing the sample, and the salinity was measured with a salinity meter (460CP, Istek Co., Korea). Volatile Nitrogen was measured by the microdiffusion method using Conway unit (KSFSN, 2000) and amino nitrogen content was measured by Formol titration method (Ohara, 1982).

As a result, as shown in Table 2, crude protein was 6.6%, pH was 6.1, salinity was 2.2%, amino nitrogen and volatile basic nitrogen contents were 343.0 and 21.0 mg / 100 g, respectively

extract*
(g / 100 g) Crude protein pH Salinity (%) Amino nitrogen
(mg / 100g) Volatile Nitrogen (mg / 100g) Hot water extract 5.5 ± 0.2 5.8 ± 0.0 2.3 ± 0.0 281.7 ± 0.2 19.6 ± 0.1 Residue enzyme hydrolyzate 8.5 ± 0.1 6.4 ± 0.1 1.9 ± 0.0 366.0 ± 0.3 22.9 ± 0.2 Complex extract 6.6 ± 0.2 6.1 ± 0.0 2.2 ± 0.0 343.0 ± 0.5 21.0 ± 0.2

2-2: Yield and Sensory Evaluation

The yield of the oyster extract and the retort pouch cryoprotectant was determined by measuring the amount of hot-water extract, residual enzyme hydrolyzate and complex extract adjusted to Brix 20 ° and calculating the recovery (mL) with respect to 1 kg of the raw material. In addition, nine panel members trained to familiarize with the sensory characteristics of shellfishes were used to evaluate the sensory criteria such as color, flavor, strength, smell, and overall acceptability of oyster extract and retort pouch noodle prototype : Very good, 4: good, 3: normal, 2: poor, 1: very bad). The results of the sensory test were analyzed by using ANOVA test and Duncan's multiple range test using SPSS system (Statistical Package, SPSS Inc. USA) (p <0.05).

 As a result, as shown in Table 3, the combined extract obtained by mixing the hydrothermal extract of IQF oyster with hydrolyzed hydrolyzate resulted in a yield increase of about 40% or more as compared with the hydrothermal extraction method. It was similar without a car.

extract

yield
(mL / kg)
Sensory test
hue flavor smell Comprehensive likelihood Hot water extract 805 3.5 ± 0.3 ^a 4.2 ± 0.2 ^ba 4.5 ± 0.2 ^a 4.3 ± 0.3 ^a Residue enzyme hydrolyzate 327 3.8 ± 0.2 ^b 3.8 ± 0.3 ^b 3.8 ± 0.3 ^b 3.8 ± 0.2 ^b Complex extract 1,132 3.7 ± 0.2 ^b 4.0 ± 0.3 ^ab 4.0 ± 0.3 ^a 4.0 ± 0.3 ^a

5: Very good = Oyster specialty store base, 4: Good, 3: Normal, 2: Poor, 1: Very poor.

Experimental Example 3: Enhancement effect of retort pouch of oyster complex extract (Brix 10 °) on broth

The flavor enhancement effect on the retort pouch tuna broth was divided into flavor, strength, and taste and evaluated according to the 5 step rating method (flavor: 5: very good, 4: good, 3: normal, 2: poor, 1: 5: very strong, 4: strong, 3: moderate, 2: weak, 1: very weak).

As a result, as shown in the following Table 4, the oyster complex extract was not inferior to the flavor enhancing flavor enhancer, and when 2-4% was added, the taste and strength of the retort pouch oyster soup could be effectively enhanced.

Sensory test
Addition amount (%) to base broth 0 1.0 2.0 3.0 4.0 5.0 10.0 Wind 2.5 ^a 2.8 ± 0.2 ^a 3.8 ± 0.3 ^b 4.3 ± 0.1 ^c 4.5 ± 0.2 ^c 4.0 ± 0.2 ^d 3.7 ± 0.3 ^e burglar 2.5 ^a 2.5 ± 0.1 ^a 3.7 ± 0.2 ^b 4.0 ± 0.3 ^c 4.4 ± 0.2 ^d 4.4 ± 0.2 ^d 5.0 ± 0.0 ^d flavor - Richness
(+) Richness
(+++) Richness
(+++) Richness
(++++) Richness
(++++) Richness
(++++)

Experimental Example 4: Retort pouch culturing prototype analysis

4-1: Raw materials and content

The retort pouch comminution prototype according to an embodiment of the present invention was manufactured in the order of IQF excavation, defrosting, 3% saline water washing, blanching, filling and sealing of the raw material pouch, sterilization of the retort, cooling and sealing inspection. The composition of the retort pouch noodle product was composed of 17% of blanched IQF oysters, 65.0% of basic oysters, 2.0% of combined extract (Brix 10 °), 3.0% of sea mustard, 5.0% of no seaweed, 5.0% of heat resistant soybean sprouts, 1.0% (See Table 5).

Raw material   Composition ratio (%) IQF oyster 17.0 Basic seaweed 65.0 Oyster complex extract (Brix 10 °) 2.0 Seaweed 3.0 radish 5.0 Bean sprouts 5.0 garlic 1.0 Red pepper 2.0

4-1: General composition, pH and salinity

The general components, pH and salinity of the retort pouch - noodle prototype were measured. As a result, as shown in Table 6, moisture content was 91.0%, crude protein content was 0.7%, crude fat was 0.3%, carbohydrate was 5.7%, and pH was 6.2%.

General composition (g / 100 g)
pH
Salinity
(%)
moisture Crude protein Ash Crude fat carbohydrate 91.0 ± 0.1 2.3 ± 0.2 0.7 ± 0.1 0.3 ± 0.0 5.7 ± 0.2 6.2 ± 0.1 0.8 ± 0.0

4-2: Total Amino Acid and Mineral Composition

The composition of the total amino acids was obtained by mixing 6.0 N HCl solution with the above sample and digesting with a heating block (HF 100, Yamato Co., Japan) for 24 hours, drying under reduced pressure, sodium citrate buffer (pH 2.20, 0.20 M ), And then measured using an amino acid automatic analyzer (Biochrom 30, Biochrom., LTD, England).

 The composition of the inorganic material was measured by wet-painting (Ohara, 1982-b) with a concentrated nitric acid solution, filtered with an ashless filter paper, and then quantitated using an inductively coupled plasma atomic emission spectrometer (ICP, Na, Fe, Zn, P, S, Se, Pb, and Cd contents were analyzed by using Atomscan 25, TJA, USA.

As a result, as shown in the following Table 7, the total amino acid content was 2,163.8 mg / 100 g and the content of glutamic acid, aspartic acid, proline, leucine, lysine, It was the main component of arginine. It also contains other essential amino acids. The contents of minerals were 715.5, 70.4 and 70.9 mg / 100 g, respectively, of sodium, potassium and sulfur, respectively.

amino acid Content (mg / 100 g) Minerals Content (mg / 100 g) Asp 200.5 (9.3) K 70.4 ㅁ 1.0 Thr 123.8 (5.7) Ca 15.2 ㅁ 0.2 Ser 117.9 (5.5) Mg 20.8 ㅁ 0.3 Glu 355.1 (16.4) Na 715.5 ㅁ 8.3 Pro 168.8 (7.7) Fe 11.6 ㅁ 0.1 Gly 119.7 (5.5) Zn 2.2 ㅁ 0.1 Ala 135.1 (6.2) P 26.9 ㅁ 0.1 Cys 16.7 (0.8) S 70.9 ㅁ 1.7 Val 102.0 (4.7) Se tr Met 64.2 (3.0) Pb 0.1 ㅁ 0.0 Ile 4.1 (0.2) CD ND Leu 171.0 (7.9) Tyr 92.1 (4.3) Phe 106.9 (5.0) His 56.7 (2.6) Lys 167.2 (7.7) Arg 162.0 (7.5) Sum 2,163.8 (100.0)

4-2: Free amino acid composition

In order to investigate the free amino acid composition of the retort pouch cryoprotectant, three times 70% ethanol solution was added to the sample and homogenized with a homogenizer (Ultra Turrax T25, IKA, Janke & Kunkel GmbH & Co., Germany) Minute centrifugation. This supernatant and this operation were repeated two more times. The supernatant was collected and concentrated under reduced pressure. The supernatant was then diluted with distilled water to a certain amount. 5% of 5'-sulfosalicylic acid was added to the supernatant and the mixture was allowed to stand overnight and filtered The extracts were used as extracts for analysis of post-tasting ingredients. The free amino acids and related compounds were analyzed by an amino acid automatic analyzer (Biochrom 30, Biochrom. LTD, England) after a certain amount of sample extract was dried under reduced pressure and then used as lithium citrate buffer (pH 2.20, 0.20 M).

As a result, as shown in Table 8, the total content of free amino acids was 482.9 mg / 100 g, and the content of taurine, hydroxyprolyne (Hypro), glutamic acid, proline, leucine, Histidine and arginine contents were high.

amino acid Content (mg / 100 g) amino acid Content (mg / 100 g) Phser 1.8 (0.4) Cysth 0.3 (0.1) Tau 41.9 (8.7) Ile 2.3 (0.5) Urea 15.2 (3.1) Leu 3.2 (0.7) Asp 10.9 (2.3) Tyr 2.3 (0.5) Hypro 280.0 (58.0) beta -la 2.7 (0.5) Thr 5.4 (5.4) Phe 2.2 (0.4) Ser 4.3 (4.3) GABA 1.4 (0.3) Asn 2.2 (2.2) Ethamin 2.7 (0.6) Glu 28.3 (5.9) Amm 4.8 (1.0) AAAA 1.5 (0.3) Hylys 0.3 (0.1) Pro 21.8 (4.5) Orn 0.9 (0.2) Gly 6.8 (1.4) Lys 6.5 (1.3) Ala 10.4 (2.1) His 4.3 (0.9) AABA 0.3 (0.1) Arg 12.8 (2.6) Val 3.4 (0.7) Cys 0.4 (0.1) Met 1.4 (0.3) Sum 482.9 (100.0)

Phosphor: phosphoserine, AAAA: α-Amino-adipic acid, AABA: α-Amino-isobutyric acid, Cysth: Cystathionine, GABA: γ-Amino-butyric acid.

4-3: Sensory evaluation

Taste, color, smell and general preference were evaluated by 5 step evaluation method (5: very good, 4: good, 3: normal, 2: poor, 1: very bad). The results of sensory evaluation were analyzed by using ANOVA test and Duncan's multiple cange test using SPSS system (Statistical Package, SPSS Inc. USA) (Han, HS 1999. Statistical Data Analysis. Chungmungak, Kim, SS, Sung, RK and Lee, YC 1993. Sensory Evaluation Method and Application, Sinkwang Pub. Co., Seoul).

As a result, as shown in Table 9 below, the sensory quality of the retort pouch noodle product did not show any significant difference in flavor as compared with the noodle shop and commercial noodle shop of the oyster food restaurant.

Sensory test
flavor Color tone smell Comprehensive preference map Retort pouch refrain 4.4 ± 0.4 ^a 4.2 ± 0.2 ^a 4.5 ± 0.3 ^a 4.5 ± 0.2 ^a A specialty shop 5.0 5.0 5.0 5.0 A commercial copy book 4.0 ± 0.3 ^b 4.5 ± 0.2 ^a 4.0 ± 0.1 ^b 4.2 ± 0.2 ^b

5: Very good = Oyster specialty store base, 4: Good, 3: Normal, 2: Poor, 1: Very poor.

4-3: Heating test

The warming test was carried out for 30 days in an incubator (JS-OV-175, Johnsam, Co., Korea) at 55 ± 1 ° C as it was in the package as it was in the retort pouch preservation test method (Food Promotion, 2012) After preservation, it was left standing at room temperature for one day, and the visual appearance was visually inspected. The remaining viable counts and sensory evaluation were normal. The number of viable cells was measured at 37 ± 0.5 ° C for 24 to 48 hours according to standard agar plate culture method (APHA, 1970) of A.P.H.A., and the number of colonies was measured. Standard agar plate medium was used as medium.

As a result, as shown in the following Table 10, the number of remaining bacteria was not evident during 30 days of storage at 55 ± 1 ° C, no swelling of the packaging material, no abnormal contents, etc., and sensory quality , And it was expected that the retort pouch steak could be stored and distributed for a long time at room temperature.

Save
Days
Viable cell count
(CFU / g)
Exterior
inspection
contents
Inspection
Sensory test
flavor smell Comprehensive preference map 0 Not detected normal normal 3.8 ± 0.2 ^a 4.5 ± 0.1 ^a 4.2 ± 0.2 ^a 30 Not detected normal normal 3.6 ± 0.3 ^a 4.5 ± 0.3 ^a 4.0 ± 0.3 ^a

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (3)

2 to 4 parts by weight of an oyster complex extract containing a hydrolyzed extract and a hydrolyzed enzyme residue and concentrated residue enzyme hydrolyzate; 15 to 20 parts by weight oyster; 60 to 70 parts by weight of basic broth prepared by mixing hot anchovy, radish, green onion, kelp, refined salt, purified water and oyster juice; And 10 to 15 parts by weight of one or more materials selected from the group consisting of seaweed, radish, steamed bean sprouts, garlic and red pepper are filled in a retort pouch, sealed and then sterilized by heating. The method according to claim 1,
The basic broth is 1 to 2 parts by weight of dried anchovies, 3 to 4 parts by weight of corn steep liquor, 0.5 to 1 part by weight of lobster, 0.5 to 1.5 parts by weight of kelp, 1 to 2 parts by weight of purified salt, 5 to 10 parts by weight of oyster juice, A retort pouch noodle prepared by mixing and heating purified water. The frozen oysters were washed with copper and 3% saline solution, and the oyster preparation step was carried out.
60 to 70 parts by weight of basic broth prepared by mixing and heating the dried anchovy, radish, kelp, kelp, purified water, purified water and oyster juice to 15 to 20 parts by weight of the oyster, the hydrolyzed extract of hot water and the hot- 2 to 4 parts by weight of an oyster complex extract containing a residual enzyme hydrolyzate concentrated by treatment with an enzyme and 10 to 15 parts by weight of one or more ingredients selected from the group consisting of seaweed, radish, steamed bean sprouts, garlic and red pepper are added to a retort pouch A material filling step of filling the material;
The method of manufacturing a retort pouch refractory according to claim 1, comprising the step of sealing the filled retort pouch and sterilizing the retort with an Fo value of 8 to 15 minutes.

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