Claims
- 1. A method of treating raw food comprising the steps of:
- placing the raw food in a closed vessel;
- adjusting the internal pressure of the closed vessel with a pressuring agent to a pressure greater than approximately 0.3 kg/cm.sup.2 and less than 5 kg/cm.sup.2 ; and
- heating the raw food within the closed vessel, whereby the internal pressure and the heat cause a polymolecular layer of water to form on a surface of the raw food so that the raw food becomes substantially oxidation-resistant.
- 2. The method of claim 1, wherein the raw food is nuts.
- 3. The method of claim 1, wherein the system is a sealed treatment apparatus.
- 4. The method of claim 1 further including the step of cooling the raw food.
- 5. The method of claim 1, wherein the step of adjusting the internal pressure includes:
- supplying air as the pressurizing agent.
- 6. The method of claim 1, wherein the step of adjusting the internal pressure includes:
- supplying nitrogen as the pressurizing agent.
- 7. The method of claim 1, wherein the step of heating the raw food occurs for approximately 20 to 60 minutes at a temperature range from 90.degree. C. to 130.degree. C.
- 8. The method of claim 1, wherein the heating step further includes:
- applying approximately 0.5 to 2 kg/cm.sup.2 of pressure to the raw food.
- 9. The method of claim 1 further including the step of:
- determining after the heating step whether the raw food has a moisture level greater than 2.5 percent.
- 10. The method of claim 9, wherein if the moisture level is greater than 2.5 percent then performing the step of:
- applying after the heating step an after heat treatment to the raw food.
- 11. The method of claim 10, wherein the after heat treatment is selected from the group consisting of roasting, drying and frying.
- 12. The method of claim 10, wherein the after heat treatment includes the step of granulating the raw food.
- 13. The method of claim 4, wherein the step of cooling the raw food includes:
- opening the vessel to remove condensed moisture from the exterior of the raw food.
- 14. The method of claim 5, wherein the step of supplying air includes:
- supplying air in a pressure range from 0.5 kg/cm.sup.2 but not exceeding 1.5 kg/cm.sup.2.
- 15. The method of claim 6, wherein the step of supplying nitrogen includes:
- supplying nitrogen in a pressure range from 0.5 kg/cm.sup.2 but not exceeding 1.5 kg/cm.sup.2.
- 16. The method of claim 1, wherein the step of adjusting the internal pressure includes:
- adjusting the internal pressure of the closed vessel to a pressure between approximately 0.3 kg/cm.sup.2 and approximately 2 kg/cm.sup.2.
RELATED APPLICATION
This application is related to U.S. Pat. No. 5,305,688 and U.S. Pat. No. 5,208,058, and therefore incorporates by reference each patent.
US Referenced Citations (4)