KR900701171A - 절임방법과 절임식품 - Google Patents
절임방법과 절임식품Info
- Publication number
- KR900701171A KR900701171A KR1019900701545A KR900701545A KR900701171A KR 900701171 A KR900701171 A KR 900701171A KR 1019900701545 A KR1019900701545 A KR 1019900701545A KR 900701545 A KR900701545 A KR 900701545A KR 900701171 A KR900701171 A KR 900701171A
- Authority
- KR
- South Korea
- Prior art keywords
- acid
- solution
- pickled
- pickling
- ppm
- Prior art date
Links
- 235000021110 pickles Nutrition 0.000 title claims 4
- 239000000463 material Substances 0.000 claims 28
- 238000000034 method Methods 0.000 claims 12
- 238000005554 pickling Methods 0.000 claims 12
- 239000002253 acid Substances 0.000 claims 11
- 239000011575 calcium Substances 0.000 claims 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 9
- 229910052791 calcium Inorganic materials 0.000 claims 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 9
- 235000013305 food Nutrition 0.000 claims 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims 4
- 159000000007 calcium salts Chemical class 0.000 claims 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 claims 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 3
- 235000010323 ascorbic acid Nutrition 0.000 claims 3
- 229960005070 ascorbic acid Drugs 0.000 claims 3
- 239000011668 ascorbic acid Substances 0.000 claims 3
- 239000000470 constituent Substances 0.000 claims 3
- 238000000855 fermentation Methods 0.000 claims 3
- 230000004151 fermentation Effects 0.000 claims 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims 2
- 240000008067 Cucumis sativus Species 0.000 claims 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 2
- 239000001361 adipic acid Substances 0.000 claims 2
- 235000011037 adipic acid Nutrition 0.000 claims 2
- 238000009835 boiling Methods 0.000 claims 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims 2
- 230000006837 decompression Effects 0.000 claims 2
- 238000004090 dissolution Methods 0.000 claims 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-L fumarate(2-) Chemical compound [O-]C(=O)\C=C\C([O-])=O VZCYOOQTPOCHFL-OWOJBTEDSA-L 0.000 claims 2
- 239000004310 lactic acid Substances 0.000 claims 2
- 235000014655 lactic acid Nutrition 0.000 claims 2
- 229940049920 malate Drugs 0.000 claims 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims 2
- 229910052753 mercury Inorganic materials 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 239000000126 substance Substances 0.000 claims 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims 2
- 239000011975 tartaric acid Substances 0.000 claims 2
- 235000002906 tartaric acid Nutrition 0.000 claims 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- 241000282320 Panthera leo Species 0.000 claims 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims 1
- 150000001279 adipic acids Chemical class 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 150000002500 ions Chemical class 0.000 claims 1
- 239000001630 malic acid Substances 0.000 claims 1
- 235000011090 malic acid Nutrition 0.000 claims 1
- 244000005700 microbiome Species 0.000 claims 1
- 150000002823 nitrates Chemical class 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000002791 soaking Methods 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
-
- 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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B7/157—Inorganic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Cleaning And De-Greasing Of Metallic Materials By Chemical Methods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (24)
- a)절임용 재료 및, b)최소한 약 700ppm의 첨가된 칼슘으로 구성된 절임의 구성물질
- 제1항에 있어서, 재료가 오이인 절임 구성물질.
- 제1항에 있어서, 약 0.6중량%의 산을 포함하는 절임 구성물질.
- 제1항에 있어서, 총 미생물 관측에서 절임 재료 1그램당 10군체 이하를 포함하는 절임의 구성물질.
- 제3항에 있어서, 산이 유산, 유산염,초산, 초산염, 구연산, 구열산영, 주석산, 주석산염, 푸메르산, 푸메르산염, 사과산, 사과산염, 아디핀산, 아디핀산염, 아스코르빈산, 아스코르빈산염, 호박산, 호박산염 및 위의 결합등으로 부터 선별된 절임 구성물질.
- 제1항에 있어서, 약 0.6-0.9중량 %의 산을 포함하는 절임 구성물질.
- 제6항에 있어서, 산이 유산, 유산염, 초산, 초산염, 구연산, 구연산염, 주석산, 주석산염, 푸메르산,푸메르산염, 사자산, 사과산염,아디핀산, 아디괸산염, 아스코르빈산, 아스고르빈산염, 호박산, 호박산염 및 위의 결합등으로 부터 선별된 절임 구성물질.
- a)절임용 재료 및, b)최소한 약 1000ppm의 첨가된 칼슘으로 구성된 절임의 구성물질.
- 제8항에 있어서, 재료가 오이인 절임 구성물질.
- (a)최소한 약 1500ppm의 칼슘을 포함하는 용액을 준비하고, (b)절임재료를 위의 용액속에 담그며, (c)재료를 용액에 담그는 처리를 함으로써 재료속으로 약72시간 동안에 최소한 1000ppm외 칼슘이온을 주입시키는 것으로 구성된 비발효 절임 방법.
- 제10항에 있어서, 최소한 l000ppm의 칼슘용액을 재료속에 주입시키는데 있어 약 12시간 동안 재료속에 용액을 주입시키는 것이 효과적인 비발효절임 처리 방법.
- 제10항에 있어서. 재료를 감압된 환경속에서 용액속에 담궈놓는 처리가 재료속에 칼슘 용해액을 주입시키는데 효과적인 비발효 절임방법.
- 제12항에 있어서, 감압된 환경속에서, 용액속에 있는 재료의 온도를 125℉ 이상으로 유지시키는 과정을 포함하는 비발효 절임 방법.
- 제11항에 있어서, 감압된 환경속에서 용액속의 재료를 초음파 처리하는 과정을 포함하는 비발효 절임 방법.
- 제12항에 있어서, 필요한 감압의 정도가 수은의 약 10인치 이하이어야하는 비발효 절임 방법,
- 제12항에 있어서, 필요한 감압의 정도가 수은의 약 15인치 이하이어야하는 비발효 절임 방벌.
- 제10항에 있어서, 용해속에 있는 재료를 냉동시키는 과정이 칼슘용액을 재료속에 주입시키는데에 효과적인 비발효 절임 방법.
- 제10항에 있어서, 용액이 최소한 0.6%의 산을 포함하는 비발효 절임 방법,
- 제10항의 방법으로 절여진 재료.
- a)산미제 한단위당 약1/10의 칼슘을 포함하는 절임 구성 물질을 혼합하고, b)일정량의 물을 끓을때까지 가열시키며, c)일정량의 물과 섞였을 때 일정분량의 절임 구성물질이 최소한 1500ppm의 칼슘과 최소한 0.3%의 산미제를 생성할 수 있기에 충분한 정도의 일정량의 끓는물을 일정분량의 절임 구성물질에 넣어줌으로써 적당한 절임용액을 만들고, d)절임재료가 용기의 40-75%를 차지할수 있도륵 재료의 양을 조걸하여 용기에 담그며, e)재료와 용액이 용기의 90-100%를 차지할 수 있도륵 직당량의 절임 용액을 용기에 붓고, f)용기에 재료와 용액을담은 이후에 용기를 밀봉하며, g)용기를 밀봉시킨후 72시간 이내에 최소한1000ppm Ca2+가 재료속에 충분히 주입될 수 있도록 재료와 용액을 처리하는 단계로 구성된 비발효 절임방법,
- 최소한 2%가량의 산성 농도하에서 온도 150℉ 이상으로 가열 될때 식품의 구조적 견고성을 유지하기 위해, a)절임 재료 및, b)최소한 약 2000ppm의 칼슘염을 필요로하는 식풍외 제조방법.
- 최소한 약4% 의 산성 농도하에서 온도가 150℉ 이상으로 가열될때 식품의 구조적 견고성을 유지하기 위해, a)절임 재료 및, b)최소한 약 4400ppm의 칼슘염을 필요로하는 식품의 제조방법.
- 최소한 2% 가량의 산성 농도하에서 온도가 170℉ 이상으로 가열될때 식품의 구조적 견고성을 유지하기 위해, a)절임 재료 및, b)최소한 약 2000ppm의 칼슘염을 필요로 하는 식품의 제조방법.
- 최소한 4% 가량의 산성 농도하에서 온도가 170℉ 이상으로 가열될때 식품의 구조적 견고성을 유지하기 위해, a) 절임 재료 및, b)최소한 약4400ppm의 칼슘염을 필요로하는 식품의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US27303188A | 1988-11-18 | 1988-11-18 | |
| US273,031 | 1988-11-18 | ||
| PCT/US1989/005267 WO1990005458A1 (en) | 1988-11-18 | 1989-11-17 | Pickling process and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR900701171A true KR900701171A (ko) | 1990-12-01 |
Family
ID=23042261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900701545A KR900701171A (ko) | 1988-11-18 | 1989-11-17 | 절임방법과 절임식품 |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR900701171A (ko) |
| WO (1) | WO1990005458A1 (ko) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5151286A (en) * | 1990-03-15 | 1992-09-29 | Campbell Soup Company | Process for packaging acidified vegetable |
| HU220789B1 (hu) | 1997-09-01 | 2002-05-28 | József Gyöngyösi | Eljárás és berendezés, főként húsok gyors pácolására |
| WO2000021385A1 (en) * | 1998-10-14 | 2000-04-20 | Viticon Limited | Method of making a food product |
| DE60028938T2 (de) * | 1999-02-19 | 2007-01-25 | Mionix Corp., Roseville | Addukt mit einer Säurelösung von schwerlöslichen Gruppe lla-Komplexen |
| US6436891B1 (en) | 1999-02-19 | 2002-08-20 | Mionix Corporation | Adduct having an acidic solution of sparingly-soluble group IIA complexes |
| US6881424B1 (en) | 2000-09-05 | 2005-04-19 | Mionix Corporation | Highly acidic metalated organic acid |
| RU2245624C1 (ru) * | 2004-01-22 | 2005-02-10 | Общество с ограниченной ответственностью "Астор-С" | Способ производства мясопродуктов |
| WO2006117577A1 (en) * | 2005-04-29 | 2006-11-09 | Kuti Janos | Spice based cure mixture, especially for meats |
| JP6149249B2 (ja) * | 2011-03-04 | 2017-06-21 | 京都府 | 漬物の製造方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2801925A (en) * | 1952-01-09 | 1957-08-06 | George A Fisher | Method of processing maraschino cherries |
| US3136642A (en) * | 1962-05-16 | 1964-06-09 | Gen Foods Corp | Immersion freezing of fruits and vegetables |
| US3578466A (en) * | 1968-05-21 | 1971-05-11 | Cpc International Inc | Pickled vegetable product and process of preparation |
| US3743523A (en) * | 1971-08-04 | 1973-07-03 | A Bodine | Method for the sonic treating of food material |
| JPS60186247A (ja) * | 1984-03-07 | 1985-09-21 | Hashino Yakuhin:Kk | 無塩漬物の製造法 |
| US4789558A (en) * | 1986-02-27 | 1988-12-06 | Oscar Mayer Foods Corporation | Method for producing sweet pickles |
-
1989
- 1989-11-17 KR KR1019900701545A patent/KR900701171A/ko not_active Application Discontinuation
- 1989-11-17 WO PCT/US1989/005267 patent/WO1990005458A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO1990005458A1 (en) | 1990-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2117478A (en) | Curing of meats and the like | |
| CA2190740C (en) | Agent for increasing the keeping quality of slaughtered animal carcasses | |
| KR900701171A (ko) | 절임방법과 절임식품 | |
| EP0253535A1 (en) | A method for improving the shelf life of a foodstuff | |
| US4883679A (en) | Brine for conserving cucumber | |
| US3526521A (en) | Production of cured whole meat | |
| US4112128A (en) | Process of cold stabilizing wine | |
| US3859450A (en) | Process for preventing melanosis in shellfish | |
| US3122442A (en) | Dry solid compositions for meat processing | |
| US4305966A (en) | Process for making bacon having antibotulinal stability | |
| KR100210203B1 (ko) | 매실을 함유하는 멸치 액젓 및 그 제조 방법 | |
| US5922383A (en) | Method for brine free long term storage of pickles | |
| DE1492650A1 (de) | Verfahren zur Herstellung von mit Dill eingelegten Essigfruechten | |
| US4356203A (en) | Process for producing cured meat products having antibotulinal activity | |
| JPH0284131A (ja) | 漬物類の調味方法 | |
| EP0096302A2 (en) | Coating of fruits | |
| US3486909A (en) | Preservation of cheese | |
| JPH02117343A (ja) | 野菜類、果実類の鮮度保持剤 | |
| Riddet et al. | Fat oxidation in Cheddar cheese | |
| JP2640899B2 (ja) | もろみ漬物の防腐方法及び防腐もろみ漬物 | |
| SU1711775A1 (ru) | Способ приготовлени пресервов из мелкосельдевых рыб | |
| JPS6437251A (en) | Beverage and method for improving quality thereof | |
| US1963165A (en) | Process of aging and maturing raw alcoholic liquors | |
| JPS6147179A (ja) | 発泡性清酒の製造方法 | |
| EP0405019B1 (en) | Brine for conserving cucumber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid |