KR880008756A - 부풀린 식품 및 그 제조방법 - Google Patents
부풀린 식품 및 그 제조방법 Download PDFInfo
- Publication number
- KR880008756A KR880008756A KR1019880000607A KR880000607A KR880008756A KR 880008756 A KR880008756 A KR 880008756A KR 1019880000607 A KR1019880000607 A KR 1019880000607A KR 880000607 A KR880000607 A KR 880000607A KR 880008756 A KR880008756 A KR 880008756A
- Authority
- KR
- South Korea
- Prior art keywords
- food
- gas
- artificial
- inflated
- atmosphere
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims 24
- 238000002360 preparation method Methods 0.000 title 1
- 239000007789 gas Substances 0.000 claims 11
- 238000000034 method Methods 0.000 claims 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 4
- 241000251468 Actinopterygii Species 0.000 claims 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims 3
- 150000001720 carbohydrates Chemical class 0.000 claims 3
- 235000014633 carbohydrates Nutrition 0.000 claims 3
- 235000013339 cereals Nutrition 0.000 claims 3
- 238000001035 drying Methods 0.000 claims 3
- 235000013399 edible fruits Nutrition 0.000 claims 3
- 235000019688 fish Nutrition 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000013372 meat Nutrition 0.000 claims 3
- 102000004169 proteins and genes Human genes 0.000 claims 3
- 108090000623 proteins and genes Proteins 0.000 claims 3
- 235000013311 vegetables Nutrition 0.000 claims 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 2
- 239000001569 carbon dioxide Substances 0.000 claims 2
- 235000013341 fat substitute Nutrition 0.000 claims 2
- 239000003778 fat substitute Substances 0.000 claims 2
- 239000000047 product Substances 0.000 claims 2
- 238000010521 absorption reaction Methods 0.000 claims 1
- 230000005540 biological transmission Effects 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000013065 commercial product Substances 0.000 claims 1
- 238000009792 diffusion process Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/40—Applications of laminates for particular packaging purposes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/11—Carbon dioxide
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
내용 없음.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명에서 사용되는 텀블링 진공용기의 사시도.
Claims (12)
- 곡물, 과일, 야채, 어류, 육류(적색 또는 백색), 인조단백질, 인조탄수화물, 인조유지 및 상기의 조합물 및 그들의 젤화 처방물을 포함하는 그룹에서 선택한 식품을 상기 식품이 중간 수분 수준에 있을때 충분한 가스 주입이 되는 충분한 시간동안 확산가스 분위기에 두어 처리한 다음 식품을 더 건조시켜 식품을 원하는 낮은 수분함량이 되었을 때 어떤 분위기에 두어 및/또는 다른 식품을 식품에 의한 수분의 실질적인 흡수를 방지하는 처리를 하는 것으로 구성되는 부풀린 식품의 제조방법.
- 제1항에서 상기 가스분위가 최소한 대기압이 부풀린 식품의 제조방법.
- 제1항 또는 제2항에 있어서, 상기 중간 수분수준은 각 제품의 최적 수분에 따르는 15 내지 70중량%인 부풀린 식품의 제조방법.
- 제1항, 제2항 또는 제3항에 있어서 최종의 낮은 수분함량이 5중량% 이하인 부풀린 식품의 제조방법.
- 제1-4항의 어느 하나에 있어서 상기 가스분위기는 2산화탄소 또는 산화질소와 같은 확산성 가스가 풍부한 부풀린 식품의 제조방법.
- 제5항에 있어서 가스분위기가 최소한 약 90%의 이산화탄소 기류인 방법.
- 곡물, 과일, 야채, 어류, 육류(적색 또는 백색), 인조단백질, 인조탄수화물, 인조지방, 상기 배합물 및 그 처방물로 구성되는 그룹에서 선택한 식품을 상기 식품이 중간수분 수준에 있을때 충분한 시간동안 확산가스 기류에 넣어 식품전체에 가스 주입을 한 다음 식품을 더 건조시켜 식품이 원하는 낮은 수분함량이 되었을 때 식품을 어떤 분위기 또는 기타의 식품에 수분이 흡수되는 것을 방지하는 처리를 하는 것으로 구성되는 방법으로 제조하는 부풀린 스넥식품을 그들의 한 성분으로 포함하는 식품의 제조방법.
- 곡물, 과일, 야채, 어류, 육류(적색 또는 백새), 인조단백질, 인조탄수화물, 처방된 지방, 상기 것들의 조합물 및 그들의 젤화 처방물으로서 구성된 그룹에서 선택한 식품으로 제조하는 중간 수분수준에서 가졌든 부피보다 실질적으로 작지 않은 부피를 가지며 식품의 조직을 저장할 원하는 최종 수분함향으로 연속 건조하기전 최소한 대기압의 가스기류를 사용하여 식품안으로 가스 침투를 시켜서 식품의 조직을 유지 또는 팽창시켜서 제조되는 수분함량이 5중량% 이하인 부풀린 식품의 제조방법.
- 제8항에 있어서, 가스분위기는 CO2가 풍부한 기류인 부풀린 식품의 제조방법.
- 제8항 또는 제9항에 있어서 향미제 및/또는 코팅재료로 피복한 제품.
- 제7항 또는 제8항에 있어서 부풀린 식품을 밀봉프라스틱 용기에 넣어구성되는 시판용 상품.
- 제11항에 있어서 상기 프라스틱용기는 매우낮은 수증기 전달속도(WVTR)을 가진 필름 또는 적층물에 백인 상품.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NZ219057 | 1987-01-26 | ||
NZ219057A NZ219057A (en) | 1987-01-26 | 1987-01-26 | Puffed food product and production |
NZ222071 | 1987-10-06 | ||
NZ222071A NZ222071A (en) | 1987-01-26 | 1987-10-06 | Puffed food product and production |
Publications (2)
Publication Number | Publication Date |
---|---|
KR880008756A true KR880008756A (ko) | 1988-09-13 |
KR910004354B1 KR910004354B1 (ko) | 1991-06-26 |
Family
ID=26650726
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019880000607A KR910004354B1 (ko) | 1987-01-26 | 1988-01-26 | 팽화 식품(Puffed Food) 및 그 제조방법 |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0280402A3 (ko) |
JP (1) | JPS6485065A (ko) |
KR (1) | KR910004354B1 (ko) |
AU (1) | AU1072388A (ko) |
NZ (1) | NZ222071A (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190023293A (ko) * | 2017-08-28 | 2019-03-08 | 이용순 | 박막형의 뻥튀기 스낵 제조방법 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4837186B2 (ja) * | 2001-06-01 | 2011-12-14 | 株式会社明治 | 食品の含浸処理方法 |
KR100587586B1 (ko) * | 2004-06-28 | 2006-06-08 | 태경농산주식회사 | 발포 건조 당근 및 이의 제조 방법 |
US20140212548A1 (en) * | 2011-08-12 | 2014-07-31 | Locke White II | Beverage Bits |
WO2014063299A1 (en) * | 2012-10-23 | 2014-05-01 | The Quaker Oats Company | Quick-cook, rapid-rehydration food products and the methods of preparing such food products |
CN109832586A (zh) * | 2019-03-29 | 2019-06-04 | 陕西科技大学 | 一种制备猕猴桃脆片的膨化方法 |
CN110419621A (zh) * | 2019-08-30 | 2019-11-08 | 武汉轻工大学 | 一种高凝胶型乳清分离蛋白粉的制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3682651A (en) * | 1969-03-11 | 1972-08-08 | Roy E Mcalister | Microwave puffing of cereal grain and products made therefrom |
US4055675A (en) * | 1976-12-13 | 1977-10-25 | The United States Of America As Represented By The Secretary Of Agriculture | Preparation of puffed fruit |
GB2019192B (en) * | 1978-02-13 | 1982-05-19 | Bush Boake Allen Ltd | Dehydration of organic tissue |
US4566376A (en) * | 1984-06-08 | 1986-01-28 | Webb Wells A | System for producing crisp fruit chips |
-
1987
- 1987-10-06 NZ NZ222071A patent/NZ222071A/xx unknown
-
1988
- 1988-01-22 AU AU10723/88A patent/AU1072388A/en not_active Abandoned
- 1988-01-26 KR KR1019880000607A patent/KR910004354B1/ko active IP Right Grant
- 1988-01-26 EP EP88300606A patent/EP0280402A3/en not_active Withdrawn
- 1988-01-26 JP JP63015689A patent/JPS6485065A/ja active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190023293A (ko) * | 2017-08-28 | 2019-03-08 | 이용순 | 박막형의 뻥튀기 스낵 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
AU1072388A (en) | 1988-07-28 |
EP0280402A2 (en) | 1988-08-31 |
JPS6485065A (en) | 1989-03-30 |
KR910004354B1 (ko) | 1991-06-26 |
NZ222071A (en) | 1991-04-26 |
EP0280402A3 (en) | 1989-10-18 |
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A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
G160 | Decision to publish patent application | ||
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NORF | Unpaid initial registration fee |