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公开(公告)号：JPH06245716A
公开(公告)日：1994-09-06
申请号：JP3702093
申请日：1993-02-25
申请人： KOBE STEEL LTD
发明人： KANDA TAKESHI , KITAGAWA KAZUO , NAOI TOSHIKATSU
摘要： PURPOSE:To shorten a pressurization treating cycle by rapidly and efficiently carrying out the feed of a material to be treated into a pressure vessel and the discharge thereof from the pressure vessel. CONSTITUTION:This apparatus is composed of a pressing frame 1, a pressure vessel 2 secured in the frame 1, a pressurizing cylinder 5, having a piston 6, engageable and disengageable from an upper opening (2A) in the pressure vessel 2 and secured to the pressing frame 1, a lid body 16, capable of being taken in and out from a lower opening (2B) of the pressure vessel 2 and a lifting and lowering cylinder 20 thereof, a cotter 19, insertable and detachable between the lid body 16 and the pressing frame l, a reservoir 3 for a material to be treated before pressurizing, inserted into the upper opening (2A) and connectedly installed in the tip of the pressure vessel 2 so a to pass and slide the piston 6 therethrough and a reservoir 4 for the treated material communicating with the lower opening (2B) and connectedly installed in the lower end of the pressure vessel 2 so as to pass and slide the lid body 16 therethrough. The piston 6 is lifted to drop and fill the material to be treated from the reservoir 3 into the pressure vessel 2. The lid body 16 is then lowered to drop and discharge the treated material after the pressurizing from the pressure vessel 2.
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公开(公告)号：JPH06237740A
公开(公告)日：1994-08-30
申请号：JP4742493
申请日：1993-02-12
申请人： TOI SHIGEO
发明人： TOI SHIGEO
摘要： PURPOSE:To raise the commercial value of shrimp to the same level as that of prawn having long body length by making shrimps having about 1-3cm length into an arbitrary size. CONSTITUTION:Meat of plural raw shrimps is packed into a flexible container. The packed flexible container is degassed and sealed. The sealed flexible container is immersed in water and >=5,000kg/cm pressure is applied to the water for 20 minutes. A processed food of raw shrimp is not loosened into each peeled shrimp and has an integrated shape. The processed food of raw shrimp has the same appearance, touch, flavor and fragrance as those of ordinary prawn.
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公开(公告)号：JPH06225688A
公开(公告)日：1994-08-16
申请号：JP1664393
申请日：1993-02-03
发明人： YAMASHITA MASATADA , OGATA TAKUMA , YAMAGISHI NORIAKI , KATO EIICHI , MURAKAMI TETSUYA , KIMURA IKUO
摘要： PURPOSE:To obtain a method for treatment in which microorganisms such as lactic acid bacteria or yeasts are sterilized and enzymes can simultaneously be inactivated without impairing the flavor of a fishery fermented food. CONSTITUTION:This method for treating a fishery fermented product under an ultra-high pressure is characterized by fermenting the fishery product by the action of an enzyme or a microorganism, providing the fishery fermented product, then treating the fermented product at =200MPa, sterilizing microorganisms contained in the fishery fermented product and simultaneously inactivating enzymes. Thereby, the microorganisms such as lactic acid bacteria or can be sterilized and enzymes can simultaneously be inactivated without impairing the flavor of the fishery fermented food. As a result, the flavor of the moderately fermented and aged fishery fermented food can be held for a long period.
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公开(公告)号：JPH06213147A
公开(公告)日：1994-08-02
申请号：JP2344993
申请日：1993-01-20
发明人： HATANO TORU , FUKUMOTO KENJI , KINUGASA HITOSHI , TAKEO CHUICHI
摘要： PURPOSE:To prevent the mixing of a booster side liquid into a processed liquid by making the processed liquid in a sealing body the same as a liquid put between the inside of a container and the outside of the sealing body, or using pure water for the liquid, and monitoring the mixing of the other pressure liquid into the liquid. CONSTITUTION:The processed liquid of a processing liquid tank 1 is filled into a sealing body 5 via a pump 2 and a valve 3. A secondary pressure medium 4 is filled into a barrel 7. The sealing body 5 is fully filled with the processed liquid into the expanded state. The secondary pressure medium 4 is made the same as the processed liquid, or pure water is used for it, and the pressure is preserved by the barrel 7, upper and lower covers 6, 11, and a seal 10. Prior to the filling of the secondary pressure medium 4 into the barrel 7, the high-viscosity oil of a low-pressure liquid tank 35 is boosted by a booster 29 into the primary pressure medium 17, it is filled into the barrel 19, and the pure water of a secondary pressure medium tank 28 is filled into a sealing body 18 and preserved at the prescribed high pressure. When no abnormality is detected in the pure water in the sealing body 18 by a foreign object detecting meter 37, a valve 16 is opened to fill the pressure medium 4 into the barrel 7.
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公开(公告)号：JPH06178660A
公开(公告)日：1994-06-28
申请号：JP33303192
申请日：1992-12-14
发明人： ISHII HISAO , TAKAHASHI KANJIROU , HORIMURA HIKARI
摘要： PURPOSE:To exhibit sufficient effects by a smaller amount of spices and condiments and sterilize drinks and foods, etc., by adding spices and condiments containing one or more of eugenol, thymol, salicylaldehyde, etc., to a material to be sterilized and subjecting the material to freezing and thawing treatment. CONSTITUTION:Spices and condiments such as clove or thyme containing at least one kind of eugenol (4-allyl-2-methoxyphenol), thymol (2-isopropyl-5- methylphenol) and salicylaldehyde (o-hydroxybenzaldehyde), etc., are added to a material to be sterilized, e.g. drink and food, medicine or quasi-drug in an amount of 0.4-0.5%, and then, subjected to freezing and thawing treatment or subjected to pressure treatment under 50-1000MPa hydrostatic pressure at -40 to 0 deg.C to sterilize the material to be sterilized by sufficient sterilizing effect using a smaller amount of spices and condiments.
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公开(公告)号：JPH06169713A
公开(公告)日：1994-06-21
申请号：JP35192292
申请日：1992-12-08
申请人： HOUSE FOODS CORP
发明人： NAKANAGA RYUSUKE , MIKI EISAKU , MORI CHIHARU
摘要： PURPOSE:To provide a process for the preparation of noodles sterilized under high temperature and pressure, having excellent palatability, eatable by heating for a short time and capable of effectively preventing the lowering of the loosening property and palatability caused by the high pressure thermal sterilization. CONSTITUTION:This process for the preparation of noodles sterilized under high temperature and pressure comprises (A) a step to prepare noodle strings having a water content of 30-40wt.%, (B) a step to dry the noodle strings to a water content of 15-30wt.% by heating at >=100 deg.C for 1-5min, (C) a step to boil the noodle strings until the water content of the boiled noodle string reaches 55-77wt.%, (D) a step to cool the noodle strings, (E) a step to pack and seal the noodle strings in a packaging material and (F) a step to subject the packaged noodles to high-pressure thermal sterilization treatment.
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公开(公告)号：JPH06153824A
公开(公告)日：1994-06-03
申请号：JP33949292
申请日：1992-11-27
申请人： KIBUN SHOKUHIN KK
发明人： SATO KIYOE
摘要： PURPOSE:To obtain a salt cured product preservable for a long period without impairing the flavor and quality according to simple treating operation by treating the salt cured product under a specific pressure. CONSTITUTION:A salt cured product is subjected to the pressurizing treatment under 180-480 MPa pressure for 1-60min (the purpose can usually and sufficiently be accomplished in 5-30min) using water, an oil, etc., as a hydraulic medium to afford the objective salt cured product. Furthermore, in the preservation, sterilizing effects can further be enhanced by preserving the product at a temperature different from that in the pressuring treatment.
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