Method of treating food and food obtained by this method
AssigneeNational University Corporation Kumamoto University
InventorShigeru Itoh
Life of this patent
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Abstract
A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating.
Claims11
Food selected from the group consisting of fruits and vegetables being subjected to a pressure ranging from greater than or equal to 37 MPa to less than or equal to 53 MPa by a shock wave by way of a shock wave source selected from the group consisting of an explosion of an explosive, an electrical pulse and hitting a metallic ball into a liquid, the shock wave source being configured to increase water-soluble pectin in the food;
- wherein a flesh part of the food is in a liquid state after the food is subjected to the pressure ranging from greater than or equal to 37 MPa to less than or equal to 53 MPa.
Dependencies are inferred from the claim text.