KR890009278A - 산초추출물과 겨자유를 첨가한 김치류의 보존연장방법 - Google Patents
산초추출물과 겨자유를 첨가한 김치류의 보존연장방법 Download PDFInfo
- Publication number
- KR890009278A KR890009278A KR870013712A KR870013712A KR890009278A KR 890009278 A KR890009278 A KR 890009278A KR 870013712 A KR870013712 A KR 870013712A KR 870013712 A KR870013712 A KR 870013712A KR 890009278 A KR890009278 A KR 890009278A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- kimchi
- mustard oil
- preservation
- extension method
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims 5
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 title claims 3
- 239000008164 mustard oil Substances 0.000 title claims 3
- 238000004321 preservation Methods 0.000 title 1
- 235000021109 kimchi Nutrition 0.000 claims 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims 3
- 239000002253 acid Substances 0.000 claims 2
- 230000002378 acidificating effect Effects 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 239000006185 dispersion Substances 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 claims 1
- 239000003960 organic solvent Substances 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
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (4)
- 김치류의 가식기간을 연장시키기 위해 상법으로 제조한 김치에 산초 (과피,종자) 추출물과 겨자유를 첨가하는 방법.
- 제 1 항에 있어서, 산초추출물은 메틸알콜 등 유기용매로 추출하여 농축하는 방법.
- 제 1 항에 있어서, 산초추출물 첨가농도는 김치무게에 대해 산초총량이 0.01%-0.5%, 겨자유는 0.005%-0.03% 되게 사용하는 방법.
- 제 1 항에 있어서, 첨가물 첨가시 분산을 균일하게 하기 위하여 검등 호료와 설탕에스테르 등 유화제를 병용하는 방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019870013712A KR900003008B1 (ko) | 1987-12-01 | 1987-12-01 | 산초추출물과 겨자유를 첨가한 김치류의 보존 연장방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019870013712A KR900003008B1 (ko) | 1987-12-01 | 1987-12-01 | 산초추출물과 겨자유를 첨가한 김치류의 보존 연장방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR890009278A true KR890009278A (ko) | 1989-08-01 |
| KR900003008B1 KR900003008B1 (ko) | 1990-05-04 |
Family
ID=19266580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019870013712A KR900003008B1 (ko) | 1987-12-01 | 1987-12-01 | 산초추출물과 겨자유를 첨가한 김치류의 보존 연장방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR900003008B1 (ko) |
-
1987
- 1987-12-01 KR KR1019870013712A patent/KR900003008B1/ko not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR900003008B1 (ko) | 1990-05-04 |
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