TH2001005033A - Food composition production methods and pre-treatment methods and methods for increasing the microbial safety of food constituents. - Google Patents
Food composition production methods and pre-treatment methods and methods for increasing the microbial safety of food constituents.Info
- Publication number
- TH2001005033A TH2001005033A TH2001005033A TH2001005033A TH2001005033A TH 2001005033 A TH2001005033 A TH 2001005033A TH 2001005033 A TH2001005033 A TH 2001005033A TH 2001005033 A TH2001005033 A TH 2001005033A TH 2001005033 A TH2001005033 A TH 2001005033A
- Authority
- TH
- Thailand
- Prior art keywords
- food
- methods
- doh
- products
- baked
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract 11
- 238000000034 method Methods 0.000 title claims abstract 8
- 239000000470 constituent Substances 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title claims abstract 4
- 230000000813 microbial effect Effects 0.000 title abstract 2
- 238000002203 pretreatment Methods 0.000 title 1
- 230000008014 freezing Effects 0.000 claims abstract 4
- 238000007710 freezing Methods 0.000 claims abstract 4
- 230000000694 effects Effects 0.000 claims abstract 3
- 239000005428 food component Substances 0.000 claims abstract 3
- 235000013611 frozen food Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 235000013339 cereals Nutrition 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
Abstract
บทสรุปการประดิษฐ์ซึ่งจะปรากฏบนหน้าประกาศโฆษณา Read File : DEPCT64 วัตถุประสงค์ของการประดิษฐ์นี้คือการจัดให้มีองค์ประกอบอาหารที่มีความปลอดภัยด้าน จุลินทรีย์สูงแม้จะมีผลิตภัณฑ์อาหารที่มีวอเตอร์แอคทิวิตี้ค่อนข้างสูง และสามารถถูกกระจายและถูก จำหน่ายที่อุณหภูมิปกติ องค์ประกอบอาหารที่จะถูกผลิตโดยใช้วิธีการผลิตของการประดิษฐ์นี้มี ผลิตภัณฑ์อาหารโดห์อบที่มีวอเตอร์แอคทิวิตี้ 0.93 หรือมากกว่าและจะถูกระจายและ/หรือถูกจำหน่าย ในสภาพแวดล้อมที่มีอุณหภูมิโดยรอบ 12 องศาเซลเซียส หรือสูงกว่า วิธีการผลิตของการประดิษฐ์นี้รวมถึง ขั้นตอนการอบโดห์ที่มีส่วนประกอบแป้งธัญพืชเพื่อให้ได้มาซึ่งผลิตภัณฑ์อาหารโดห์อบ, ขั้นตอนการ แช่แข็งโดยการแช่แข็งองค์ประกอบอาหารที่มีผลิตภัณฑ์อาหารโดห์อบเพื่อให้ได้มาซึ่งองค์ประกอบ อาหารแช่แข็ง และขั้นตอนการละลายโดยการทิ้งองค์ประกอบอาหารแช่แข็งไว้ในสภาพแวดล้อมที่มี อุณหภูมิโดยรอบ 1 ถึง 10 องศาเซลเซียส รวมทั้งหมด เป็นเวลา 12 ชั่วโมงหรือนานกว่า ----------------------------------------------------------- Summary of the invention which will appear on the advert page. Read File : DEPCT64 The purpose of this invention is to provide food components with food safety. High microbial activity despite the relatively high water activity content of food products. and can be distributed and cheap Discharge at normal temperature The food constituents that will be produced using the production method of this invention are Baked Doh Food Products that have water activity 0.93 or more and will be dispersed and/or sold. In an environment with an ambient temperature of 12 °C or higher, the manufacturing methods of this invention include the process of baking doh with cereal flour ingredients to obtain baked doh products, the freezing process by freezing the food constituents containing baked dough products to obtain the frozen food constituents; and The thawing process involves leaving the frozen food components in an environment with Ambient temperature 1 to 10 °C total for 12 hours or longer. ---------------------------------------------------- ---------
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TH2001005033A true TH2001005033A (en) | 2022-06-06 |
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