KR101881697B1 - 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 - Google Patents
분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 Download PDFInfo
- Publication number
- KR101881697B1 KR101881697B1 KR1020170065637A KR20170065637A KR101881697B1 KR 101881697 B1 KR101881697 B1 KR 101881697B1 KR 1020170065637 A KR1020170065637 A KR 1020170065637A KR 20170065637 A KR20170065637 A KR 20170065637A KR 101881697 B1 KR101881697 B1 KR 101881697B1
- Authority
- KR
- South Korea
- Prior art keywords
- steriliaztion
- processed foods
- manufacture methods
- mild heating
- separate packaging
- Prior art date
Links
- 238000010438 heat treatment Methods 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- 238000004806 packaging method and process Methods 0.000 title 1
- 235000021067 refined food Nutrition 0.000 title 1
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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
- A23B4/005—Preserving by heating
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Edible Seaweed (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180060861A KR102263090B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20160065030 | 2016-05-26 | ||
| KR1020160065030 | 2016-05-26 |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180060860A Division KR102251313B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020180060861A Division KR102263090B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170134269A KR20170134269A (ko) | 2017-12-06 |
| KR101881697B1 true KR101881697B1 (ko) | 2018-07-25 |
Family
ID=60412003
Family Applications (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170065637A KR101881697B1 (ko) | 2016-05-26 | 2017-05-26 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020180060861A KR102263090B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020180060860A KR102251313B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020210071281A KR102447428B1 (ko) | 2016-05-26 | 2021-06-02 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
Family Applications After (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180060861A KR102263090B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020180060860A KR102251313B1 (ko) | 2016-05-26 | 2018-05-29 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
| KR1020210071281A KR102447428B1 (ko) | 2016-05-26 | 2021-06-02 | 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법 |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20230180774A1 (ko) |
| EP (1) | EP3466274A4 (ko) |
| JP (1) | JP6896769B2 (ko) |
| KR (4) | KR101881697B1 (ko) |
| CN (1) | CN109475160B (ko) |
| WO (1) | WO2017204605A2 (ko) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102152146B1 (ko) * | 2019-11-28 | 2020-09-04 | 주식회사 아워홈 | 상온에서 유통 가능한 돼지고기 김치찌개의 제조방법 및 이에 따라 제조된 돼지고기 김치찌개 |
Family Cites Families (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266643A (en) * | 1975-11-29 | 1977-06-02 | Fujimori Kogyo Co | Heat sterilizing method of packed food |
| JPS5942190U (ja) * | 1982-09-10 | 1984-03-19 | 旭松凍豆腐株式会社 | 即席組合せ汁もの |
| JPS6075265A (ja) * | 1983-09-29 | 1985-04-27 | Shiyooman:Kk | 即席みそ汁及びその製造法 |
| JPS62259A (ja) * | 1985-06-25 | 1987-01-06 | Ajinomoto Co Inc | 保存調味食品 |
| JPH05307619A (ja) * | 1991-05-16 | 1993-11-19 | Nec Corp | マイクロプロセッサのａｃ特性測定方法 |
| JPH0866170A (ja) * | 1994-08-31 | 1996-03-12 | Masahiko Yamamoto | インスタントみそスープ |
| KR100434691B1 (ko) * | 2001-11-13 | 2004-06-07 | 주식회사 진미식품 | 상온에서 장기유통 가능한 즉석김치찌개의 제조방법 |
| CN1306884C (zh) * | 2003-06-01 | 2007-03-28 | 姜英姬 | 方便大酱汤料及其制做方法 |
| WO2005067739A1 (en) * | 2003-12-18 | 2005-07-28 | Council Of Scientific And Industrial Research | Ready to serve soup and process for preparation thereof |
| KR20050096278A (ko) * | 2004-03-30 | 2005-10-06 | 노병호 | 상온에서 장기보관 가능한 김치찌개 및 그의 제조방법 |
| KR100676297B1 (ko) * | 2005-07-19 | 2007-01-30 | 씨제이 주식회사 | 근채류 또는 과채류의 가공 식품 제조 방법 |
| CN1792226A (zh) * | 2005-12-31 | 2006-06-28 | 刘�东 | 一种花色夹心饼的制造方法 |
| JP4975690B2 (ja) * | 2008-07-07 | 2012-07-11 | アルファフーズ株式会社 | レトルト食品の製造方法 |
| KR101099935B1 (ko) * | 2008-08-20 | 2011-12-28 | 씨제이제일제당 (주) | 레토르트 포장 조개 및 그 제조방법 |
| KR20100024658A (ko) * | 2008-08-26 | 2010-03-08 | 씨제이제일제당 (주) | 상온유통이 가능한 즉석 된장찌개 제품 및 그 제조방법 |
| JP4931883B2 (ja) | 2008-09-03 | 2012-05-16 | 日清フーズ株式会社 | 加熱殺菌済みソース類 |
| KR101111590B1 (ko) * | 2009-08-12 | 2012-03-13 | 씨제이제일제당 (주) | 즉석 레토르트 불도장의 제조 방법 |
| KR20110082849A (ko) * | 2010-01-12 | 2011-07-20 | 최희윤 | 즉석 묵은지 김치찌게 및 그 제조방법 |
| BR112013015866A2 (pt) * | 2010-12-23 | 2017-03-21 | Dupont Nutrition Biosci Aps | composição, produto alimentício, processo para evitar e/ou inibir o crescimento de, e/ou eliminar um micro-organismo em um material, uso e kit para preparar uma composição. |
| CN102599428A (zh) * | 2012-04-06 | 2012-07-25 | 江南大学 | 一种常温储藏长货架期的寿司的加工方法 |
| KR101459839B1 (ko) * | 2012-11-15 | 2014-11-07 | 씨제이제일제당 (주) | 상온유통이 가능한 된장소스 및 그 제조방법 |
| KR101636626B1 (ko) * | 2014-12-24 | 2016-07-05 | 강원대학교산학협력단 | 고형분과 육수를 분리하여 살균하는 공정을 포함하는 즉석조리식품 제조방법 |
| KR20150119828A (ko) * | 2015-10-06 | 2015-10-26 | 주식회사 진미식품 괴산공장 | 된장소스의 제조방법 |
| KR101697765B1 (ko) * | 2016-03-04 | 2017-01-18 | 주식회사 글로벌제이컴퍼니 | 달콤한 맛 덮밥 소스 |
-
2017
- 2017-05-26 US US16/304,481 patent/US20230180774A1/en active Pending
- 2017-05-26 KR KR1020170065637A patent/KR101881697B1/ko active IP Right Grant
- 2017-05-26 JP JP2018561947A patent/JP6896769B2/ja active Active
- 2017-05-26 WO PCT/KR2017/005558 patent/WO2017204605A2/ko unknown
- 2017-05-26 EP EP17803123.3A patent/EP3466274A4/en active Pending
- 2017-05-26 CN CN201780044575.5A patent/CN109475160B/zh active Active
-
2018
- 2018-05-29 KR KR1020180060861A patent/KR102263090B1/ko active Application Filing
- 2018-05-29 KR KR1020180060860A patent/KR102251313B1/ko active IP Right Grant
-
2021
- 2021-06-02 KR KR1020210071281A patent/KR102447428B1/ko active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| CN109475160A (zh) | 2019-03-15 |
| JP6896769B2 (ja) | 2021-06-30 |
| KR20170134269A (ko) | 2017-12-06 |
| KR102251313B1 (ko) | 2021-05-13 |
| WO2017204605A3 (ko) | 2018-01-18 |
| KR20180064342A (ko) | 2018-06-14 |
| JP2019516389A (ja) | 2019-06-20 |
| KR20210068358A (ko) | 2021-06-09 |
| US20230180774A1 (en) | 2023-06-15 |
| EP3466274A2 (en) | 2019-04-10 |
| KR102447428B1 (ko) | 2022-09-27 |
| KR20180064343A (ko) | 2018-06-14 |
| EP3466274A4 (en) | 2020-01-22 |
| KR102263090B1 (ko) | 2021-06-11 |
| CN109475160B (zh) | 2023-07-07 |
| WO2017204605A2 (ko) | 2017-11-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |