公开(公告)号：US20120082772A1

公开(公告)日：2012-04-05

申请号：US13166113

申请日：2011-06-22

申请人： Hiroshi Batori ,  Tetsuya Takatomi ,  Toshihiro Asano ,  Hiroshi Urakami ,  Yukifumi Konagaya ,  Takateru Ishimori

发明人： Hiroshi Batori ,  Tetsuya Takatomi ,  Toshihiro Asano ,  Hiroshi Urakami ,  Yukifumi Konagaya ,  Takateru Ishimori

IPC分类号： A23L3/358 ,  A23L3/015

CPC分类号： A23L3/3526 ,  A23B9/005 ,  A23L3/0155 ,  A23L3/3535

摘要： The present invention provides a food sterilization method by which the effective sterilization of the spore-forming bacteria having high heat resistance and high pressure resistance is possible without impairing the taste, flavor, and texture of food. A method for sterilization of food comprising: high-pressure treatment step in which one or more amino acids selected from the group consisting of cysteine, alanine, methionine, phenylalanine, serine, leucine, and glycine is added to a sterilization target food, and then the sterilization target food including the amino acid is treated at 50 to 600 MPa for 1 to 120 minutes; and low-temperature heating step in which the sterilization target food is heated at 60 to 100° C. for 5 minutes or more after the high-pressure treatment step.

摘要翻译： 本发明提供一种能够在不损害食品的味道，风味和质地的情况下对具有高耐热性和高耐压性的孢子形成细菌进行有效灭菌的食品消毒方法。 一种食品灭菌方法，其特征在于，包括高压处理步骤，其中将一种或多种选自半胱氨酸，丙氨酸，甲硫氨酸，苯丙氨酸，丝氨酸，亮氨酸和甘氨酸的氨基酸加入灭菌目标食物中，然后 将包含氨基酸的灭菌对象食品在50〜600MPa下处理1〜120分钟; 和低温加热步骤，其中在高压处理步骤之后将灭菌靶食物在60至100℃加热5分钟或更长时间。