This invention the individual food product only the surface low temperature regards the method in order to sterilize. It executes at the temperature which exceeds the 100 , with this invention, processing in the atmosphere which has the humidity with the system executes pasteurization processing between process, between pasteurization stages, was adjusted it maintains the temperature of the product surface, at the temperature which barely is less than the dew-point temperature of the atmosphere which, 1 - 30 minutes to execute pasteurization, it is the under way the condensation water in the surface of the food product or with the which continues, is removed, when it is proposed, that water absorption of the food product is held down to minimum, with surface pasteurizationCombining, it is possible to collect to one method.本発明は、個別の食料製品を焙煎しかつ表面低温殺菌するための方法に関する。本発明により、処理を湿気のある雰囲気において100℃を上回る温度で実施し、低温殺菌処理を焙煎システムで焙煎過程の間に実施し、低温殺菌段階の間、製品表面の温度を、調整された雰囲気の露点温度を僅かに下回る温度に保ち、低温殺菌を1~30分間実施し、進行中のまたは継続される焙煎によって、食料製品の表面における凝縮水を除去し、食料製品の吸水を最小限に抑えることが提案されると、焙煎と表面低温殺菌とを組み合わせて、1つの方法にまとめることができる。
