| 摘要 |
Preparing vegetative bacterial-free food stuff, comprises (a) sterilizing natural or technical dried foods with low salinity, (b) preparing hypoosmolar sterilization medium and vegetative bacterial medium, (c) heating the mixture of steps, (d) sterilizing the food by hypoosmolar sterilization, (e) brewing, boiling, heating and cooling the food, (f) adding no chemical substances for preservation, (g) adding salts and other substances to change the osmolarity until immediately before consumption (maximum 1 hour), and (h) preserving to prevent sporulation cycles. Preparing vegetative bacterial-free food stuff, comprises (a) sterilizing natural or technical dried foods with low salinity to become spore-free, (b) preparing hypoosmolar sterilization medium and vegetative bacterial medium using distilled water, (c) heating the mixture of steps (a) and (b) to 100[deg] C for 10-30 minutes to increase the osmotic equivalent, (d) sterilizing the food by hypoosmolar sterilization, (e) brewing, boiling, heating and cooling the food in accordance with the steps (g) and (h), (f) adding no chemical substances for preservation, (g) adding salts and other substances to change the osmolarity until immediately before consumption (maximum 1 hour), and (h) preserving to prevent sporulation cycles. Independent claims are included for: (1) bacterial test conducted after the above method; and (2) use of hypoosmolar sterilization medium for hypoosmolar sterilization by Krause for performing the method. ACTIVITY : Antibacterial. MECHANISM OF ACTION : None given. |
