| 摘要 |
PURPOSE:To prevent the oxidation, flavor deterioration, etc., of a food when subjected to a retort sterilization treatment by adjusting the pH of the food to a specific value, charging the food in a container in a suitable amount, plac ing a deoxidizing agent in a container, thermally treating the container at a controlled temperature for a restricted time to reduce the oxygen content of the gaseous phase in the container below a prescribed value and subsequently subjecting the food in the container to a retort sterilization treatment. CONSTITUTION:The pH of a food (e.g. rice or noodle) is adjusted to give a pH of 5-5.7 when the food is subjected to a retort sterilization treatment. The food is charged in a container in an amount of 20-60vol.%, and a deoxidizing agent is placed in the container. The container is sealed, maintained at 37-60 deg.C for 0.5-4 hours to reduce the content of oxygen in the gaseous phase in the container to <=65vol.% and subsequently subjected to a retort sterilization treat ment to provide a retort food, thereby permitting to prevent the oxidation reaction of food components, especially the remarkable oxidation reaction of lipids, with oxygen under high temperature and high pressure on the retort sterilization treatment for preventing the deterioration of the flavor of the food. |
