retort food

English

Etymology

Calque of Japanese レトルト食品 (retoruto shokuhin), or calque of Korean 레토르트 식품(食品) (retoreuteu sikpum).

Noun

retort food (uncountable)

1. (especially Japan, South Korea) Foodstuff that has undergone retort sterilization.
   • 1977, The Oriental Economist‎^[1]:

     Shiseido Co., the parent firm, is studying the feasibility of advancing into the "retort food" field for raising the profitability of Shiseido Parlor.

   • 1990, Takashi Kadoya, editor, Food Packaging‎^[2], Academic Press:

     When retort food is heated in the retort, sterilization racks are used to guarantee equal exposure of each container to the heating medium.

   • 2014, Ruri Ito, Mika Fukuoka, Naoko Hamada-Sato, “Innovative food processing technology using ohmic heating and aseptic packaging for meat”, in Meat Science, →DOI:

     There is a strong demand for retort food from consumers as emergency food because of their long shelf life and ease of consumption;

   • 1998 July 30, Soo-Jae Moon, Hye-June Yoon, Jung-Hyun Kim, Yang-Ja Lee, “A Study on the Perception and Consumption Pattern of Convenience Foods by Korean College Students”, in Journal of the Korean Society of Food Culture 한국식생활문화학회지‎^[3]:

     Korean college students mainly consumed frozen food, retort food, and kimbap in convenience stores.

   • 2005, Yangjai Shin, Development of active packaging for retort food: Application of oxygen scavenger, thesis submitted to Michigan State University:

Translations

foodstuff that has undergone retort sterilization

• Japanese: レトルト食品 (retoruto shokuhin)
• Korean: 레토르트 식품(食品) (retoreuteu sikpum)