KR101044673B1 - 수생 동물의 배란난자를 진미로 가공하는 방법 및 이 방법을 사용하여 가공된 배란난자 - Google Patents
수생 동물의 배란난자를 진미로 가공하는 방법 및 이 방법을 사용하여 가공된 배란난자 Download PDFInfo
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- LRBQNJMCXXYXIU-YIILYMKVSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)C(OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-YIILYMKVSA-N 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000002287 time-lapse microscopy Methods 0.000 description 1
- 229950003937 tolonium Drugs 0.000 description 1
- HNONEKILPDHFOL-UHFFFAOYSA-M tolonium chloride Chemical compound [Cl-].C1=C(C)C(N)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 HNONEKILPDHFOL-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- BSVBQGMMJUBVOD-UHFFFAOYSA-N trisodium borate Chemical compound [Na+].[Na+].[Na+].[O-]B([O-])[O-] BSVBQGMMJUBVOD-UHFFFAOYSA-N 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (13)
- 수생 동물에 대한 유해한 개입 없이 배란난자를 채취하는 단계,오보퍼록시다아제 활성화에 의한 난막의 생리적 안정화를 위한 난세포에서 자연적으로 발생하는 적어도 하나의 신호 전달 분자를 첨가하여 새롭게 채취한, 배란난자들을 외인성 처리하는 단계 및방부처리하는 단계를 포함하는 수생 동물의 배란난자를 진미로 가공하는 방법.
- 제 1 항에 있어서,상기 배란난자의 외인성 처리는 신호 전달 분자로서 과산화수소, 염화칼슘 또는 둘 다를 사용하는 것을 특징으로 하는 방법.
- 삭제
- 제 2 항에 있어서,상기 배란난자의 외인성 처리는 0.01; 0.02; 0.05 또는 0.1%의 과산화수소가 첨가된 수용액을 사용하여 수조 속에서 수행되는 것을 특징으로 하는 방법.
- 제 2 항에 있어서,상기 배란난자의 외인성 처리는 1 내지 5분 동안 0.01%의 과산화수소 첨가된 수용액을 사용하여 수조 속에서 수행되는 것을 특징으로 하는 방법.
- 제 2 항 중에 있어서,상기 배란난자의 외인성 처리는 115mg/l, 123mg/l, 또는 130mg/l 염화칼슘이 첨가된 수용액을 사용하여 수조 속에서 수행되는 것을 특징으로 하는 방법.
- 제 2 항에 있어서,상기 배란난자의 외인성 처리는 10 내지 20분 동안 115mg/l 염화칼슘이 첨가된 수용액을 사용하여 수조 속에서 수행되는 것을 특징으로 하는 방법.
- 제 7 항에 있어서,상기 배란난자의 외인성 처리는 10 내지 20분 동안 과산화수소와 염화칼슘이 첨가된 수용액을 사용하여 수조 속에서 수행되는 것을 특징으로 하는 방법.
- 제 8 항에 있어서,상기 배란난자의 세척은 외인성 처리 전에 살균 상태에서 생리 식염수에서 이루어지는 것을 특징으로 하는 방법.
- 제 9 항에 있어서,상기 배란난자의 채취는 살아있는 수생 동물로부터 얻는 것을 특징으로 하는 방법.
- 제 10 항에 있어서,상기 배란난자의 채취는 동물 어류 및 갑각류 동물로부터 얻는 것을 특징으로 하는 방법.
- 제 11 항에 있어서,상기 배란난자의 채취는 진짜 캐비어를 생산하기 위한 식용 어류로서 철갑상어로부터 얻는 것을 특징으로 하는 방법.
- 경화된 세포외 외부 표면은 수정 상태가 없는 가교된 단백질 가닥과 비가역적으로 포함된 타이로신 분자를 갖는 것을 특징으로 하며, 제 1 항, 제 2 항 및 제 4 항 내지 제 12 항 중 어느 한 항에 따른 방법을 사용하여 진미 속으로 가공된 수생 동물의 배란난자.
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DE102005050723.9 | 2005-10-19 | ||
DE102005050723A DE102005050723B4 (de) | 2005-10-19 | 2005-10-19 | Verfahren zur Aufbereitung der unbefruchteten Eier von Wassertieren zu Delikatess-Nahrungsmitteln und mit dem Verfahren aufbereitete Eier |
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KR20080057298A KR20080057298A (ko) | 2008-06-24 |
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US (1) | US8039032B2 (ko) |
EP (1) | EP1959765B1 (ko) |
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CN (1) | CN101277619B (ko) |
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DE (2) | DE102005050723B4 (ko) |
DK (1) | DK1959765T3 (ko) |
EA (1) | EA013526B1 (ko) |
ES (1) | ES2328960T3 (ko) |
GE (1) | GEP20115215B (ko) |
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HR (1) | HRP20090529T1 (ko) |
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MA (1) | MA29741B1 (ko) |
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NO (1) | NO334360B1 (ko) |
NZ (1) | NZ566687A (ko) |
PL (1) | PL1959765T3 (ko) |
PT (1) | PT1959765E (ko) |
RS (1) | RS51152B (ko) |
SI (1) | SI1959765T1 (ko) |
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JP5561912B2 (ja) * | 2008-04-14 | 2014-07-30 | 株式会社アテナ | チョウザメの卵からの抽出液 |
US7958848B2 (en) * | 2009-05-30 | 2011-06-14 | Mahmoud Bahmani | Method for artificial breeding of farmed sturgeon |
RU2549763C1 (ru) | 2013-04-15 | 2015-04-27 | Ирина Львовна Корязова | Способ консервирования овулировавшей икры осетровых рыб |
JP6156769B2 (ja) * | 2013-06-07 | 2017-07-05 | 奥野製薬工業株式会社 | 生ウニ保存剤およびそれを用いた生ウニの身崩れを防止するための方法 |
JP5916799B2 (ja) * | 2014-06-12 | 2016-05-11 | 株式会社アテナ | チョウザメの卵からの抽出液 |
GB201510540D0 (en) | 2015-06-16 | 2015-07-29 | Shah Caviar Ltd | Roe sack presentation for caviar production |
KR20210097125A (ko) * | 2018-12-17 | 2021-08-06 | 알프레드 베게너 인스티투트 헬름홀츠 젠트룸 취 폴라 운트 미레스포슝 | 어류 또는 갑각류의 살아있는 성숙한 알로부터 캐비어 또는 캐비어 유사 제품을 생산하는 방법, 및 그러한 제품(A process for the production of caviar or a caviar-like product from live, mature eggs of fish or crustaceans, and such products) |
EP3669668A1 (de) | 2018-12-17 | 2020-06-24 | Alfred-Wegener-Institut Helmholtz-Zentrum für Polar- und Meeresforschung | Verfahren zur herstellung von kaviar oder einem kaviarähnlichem produkt aus reifen eiern von lebenden wassertieren und solche produkte |
JP7259027B2 (ja) * | 2018-12-17 | 2023-04-17 | アルフレッド - ウェーグナー - インスティトゥート ヘルムホルツ - ツェントラム フュール ポラール - ウント メーレスフォルシュンケ | 魚や甲殻類の生きた成熟卵からキャビア又はキャビア様製品を製造するための方法及びそのような製品 |
DE102018132386A1 (de) | 2018-12-17 | 2020-06-18 | Alfred-Wegener-Institut, Helmholtz-Zentrum für Polar- und Meeresforschung | Verfahren zur Herstellung von Kaviar oder einem kaviarähnlichen Produkt aus reifen Eiern von lebenden Wassertieren und solche Produkte |
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