| 摘要 |
PURPOSE:To sterilize the subject product without deterioration of quality such as decomposition of smells and components and deterioration of flavors by maintaining the subject product to be sterilized at a certain pressure and a certain temperature for a prescribed time. CONSTITUTION:The subject material to be sterilized for killing spores of bacteria, for example, foods such as herring roe, spices, crude drugs or the like or starch for meat product is sterilized by treating it at 30 to 100 deg.C under 1,000 to 10,000kg/cm<2> for from 5 minutes to 5 hours, preferably from 20 minutes to 3 hours. |
