Sterilization recommendations in the Guideline for Disinfection and Sterilization in Healthcare Facilities (2008) ... Part 1910.1047. Sterilization and pasteurization of spices, powder, herbs and grains. The distance between the highest surface temperature part and the lowest center temperature part in the retort pouch used at this time was 4 cm. It is desirable to use a retort pouch with a capacity of 200 to 3000 ml. 4. For products that cannot be sterilized in the final containers, aseptic processing is necessary. JAPANESE INTERMEDIATE CODE: A971007, Free format text: The problems to be solved by the present invention are the following three. A variety of microbial reduction techniques are routinely employed within the industry for reduction of pathogens. In order to sterilize the spice, use a high-temperature and high-pressure sterilizer to add 5% to 30% of water to the spice in advance. 873 Several personnel monitoring methods (e.g., charcoal tubes and passive sampling devices) are in use. 4727546, Country of ref document: The results are shown in Table 2. Other sterilization methods include filtration, ionizing radiation (gamma and electron-beam radiation), and gas (ethylene oxide, formaldehyde). The EO alters proteins in their cells … At higher heating temperature and time, the remaining rate was 0.0042% or less. That is, the present invention [1] Using a high-temperature and high-pressure sterilizer to sterilize spices, water is added to the spices in an amount of 5% to 30% by weight in advance, and the distance between the surface maximum temperature part and the center minimum temperature part of the object to be sterilized is 8 cm. It was possible to obtain an excellent sterilization effect by performing retort heat sterilization (100 ° C. to 150 ° C., 10 seconds to 40 minutes). Irradiation. �P�f.�(�c�CH��\4�� ���A���P�I���GxAlPS��AH�f(*�"y8@I�֊E" �-�J���. JAPANESE INTERMEDIATE CODE: A61, Ref document number: Spices that do not have the risk of secondary contamination due to handling after sterilization , wherein the retort pouch is filled and sealed and is heat-treated at a temperature of 100 to 150 ° C. under pressure for 10 seconds to 40 minutes. Methods of sterilization of water we use filtration and other moist liquid material autoclave. JAPANESE INTERMEDIATE CODE: R150, Free format text: METHODS OF STERILIZATION . H�c```���-���ae`a�X���Û�[ �$�B� ;��=���30D� i ��e��d�f%��l� RQ��\ P�8���2�����2�� ,���"�4Q�Y �D � endstream endobj 46 0 obj 142 endobj 21 0 obj << /Type /Page /Parent 17 0 R /Resources 22 0 R /Contents [ 28 0 R 30 0 R 32 0 R 34 0 R 36 0 R 39 0 R 41 0 R 43 0 R ] /Thumb 8 0 R /MediaBox [ 0 0 612 792 ] /CropBox [ 0 0 612 792 ] /Rotate 0 >> endobj 22 0 obj << /ProcSet [ /PDF /Text ] /Font << /F3 23 0 R /F5 24 0 R /F7 26 0 R /F8 37 0 R >> /ExtGState << /GS1 44 0 R >> >> endobj 23 0 obj << /Type /Font /Subtype /Type1 /Name /F3 /Encoding 25 0 R /BaseFont /Times-Bold >> endobj 24 0 obj << /Type /Font /Subtype /Type1 /Name /F5 /Encoding 25 0 R /BaseFont /Times-Roman >> endobj 25 0 obj << /Type /Encoding /Differences [ 0 /grave /acute /circumflex /tilde /macron /breve /dotaccent /dieresis /ring /cedilla /hungarumlaut /ogonek /caron /dotlessi /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet /bullet 39 /quotesingle 96 /grave 127 /bullet /bullet /bullet /quotesinglbase /florin /quotedblbase /ellipsis /dagger /daggerdbl /circumflex /perthousand /Scaron /guilsinglleft /OE /bullet /bullet /bullet /bullet /quoteleft /quoteright /quotedblleft /quotedblright /bullet /endash /emdash /tilde /trademark /scaron /guilsinglright /oe /bullet /bullet /Ydieresis /space 164 /currency 166 /brokenbar 168 /dieresis /copyright /ordfeminine 172 /logicalnot /hyphen /registered /macron /degree /plusminus /twosuperior /threesuperior /acute /mu 183 /periodcentered /cedilla /onesuperior /ordmasculine 188 /onequarter /onehalf /threequarters 192 /Agrave /Aacute /Acircumflex /Atilde /Adieresis /Aring /AE /Ccedilla /Egrave /Eacute /Ecircumflex /Edieresis /Igrave /Iacute /Icircumflex /Idieresis /Eth /Ntilde /Ograve /Oacute /Ocircumflex /Otilde /Odieresis /multiply /Oslash /Ugrave /Uacute /Ucircumflex /Udieresis /Yacute /Thorn /germandbls /agrave /aacute /acircumflex /atilde /adieresis /aring /ae /ccedilla /egrave /eacute /ecircumflex /edieresis /igrave /iacute /icircumflex /idieresis /eth /ntilde /ograve /oacute /ocircumflex /otilde /odieresis /divide /oslash /ugrave /uacute /ucircumflex /udieresis /yacute /thorn /ydieresis ] >> endobj 26 0 obj << /Type /Font /Subtype /Type1 /Name /F7 /Encoding 25 0 R /BaseFont /Times-Italic >> endobj 27 0 obj 1307 endobj 28 0 obj << /Filter /LZWDecode /Length 27 0 R >> stream [Example 2], As in the test example, using crushed garlic, add 10% water to the weight of garlic, mix uniformly, and then add 1000 g to 2000 ml retort pouch (manufactured by Toyo Seikan Co., Ltd.) After heat sealing, the mixture was sterilized with a retort sterilizer (Hisaka RCS-40RTGN-FAM-III) at a heating temperature of 150 ° C. for 5 minutes. [Example 1], Using the same black pepper pulverized as in the test example, add 10% of water to the weight of the black pepper, mix uniformly, and then add water to 1000 ml of retort pouch (manufactured by Toyo Seikan Co., Ltd.). In addition, since the spices thus sterilized are already sealed in the retort pouch, there is no risk of secondary contamination due to handling after sterilization, and the spice-specific flavor is sufficiently maintained. JP, Free format text: The sterilization conditions of each manufacturer in Japan are based on the Food Sanitation Law, and are set so that the flavor of spices is not lost.

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