| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for commercially sterilizing a food capable of not exerting a bad influence on a fine fragrance of food and minimizing change in texture and color tone of food by combining a momentary uniform adiabatic compression process naturally occurring at a high initial temperature under high pressure with an adiabatic cooling process when pressurization is stopped. SOLUTION: A food is subjected to (a) a process for preheating the food at least at 70 deg.C initial temperature, (b) a first pressurization process for pressurizing the food at least under 50,000 psi, (c) a process for a suspension process for loosening the pressurization, (d) a second pressurization process for pressurizing the food again at least under 50,000 psi and (e) a process for stopping the pressurization and cooling the food by selecting the initial temperature, the pressure of the first pressurization process, the pressure and the pressurization time of the second pressurization process to give a sterilized food substantially retaining a fragrance and texture before the pressurization.
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