WO2005036992A1 - 微小気泡を利用した魚肉練製品の殺菌製造方法及びこの製造方法により得られる無菌魚肉練製品 - Google Patents
微小気泡を利用した魚肉練製品の殺菌製造方法及びこの製造方法により得られる無菌魚肉練製品 Download PDFInfo
- Publication number
- WO2005036992A1 WO2005036992A1 PCT/JP2004/014895 JP2004014895W WO2005036992A1 WO 2005036992 A1 WO2005036992 A1 WO 2005036992A1 JP 2004014895 W JP2004014895 W JP 2004014895W WO 2005036992 A1 WO2005036992 A1 WO 2005036992A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fish paste
- paste product
- microbubbles
- ozone gas
- raw material
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 145
- 229940023462 paste product Drugs 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 17
- 230000008569 process Effects 0.000 title claims abstract description 12
- 235000013372 meat Nutrition 0.000 title abstract description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 71
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 239000011248 coating agent Substances 0.000 claims abstract description 34
- 238000000576 coating method Methods 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000004936 stimulating effect Effects 0.000 claims abstract description 15
- 230000000844 anti-bacterial effect Effects 0.000 claims description 17
- 230000000638 stimulation Effects 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 150000002632 lipids Chemical class 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 239000003595 mist Substances 0.000 claims description 5
- 230000001678 irradiating effect Effects 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims 1
- 235000019688 fish Nutrition 0.000 description 110
- 239000007789 gas Substances 0.000 description 51
- 239000000047 product Substances 0.000 description 28
- 239000003755 preservative agent Substances 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 10
- 230000005540 biological transmission Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000009172 bursting Effects 0.000 description 5
- 241000193755 Bacillus cereus Species 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000607142 Salmonella Species 0.000 description 2
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000003642 reactive oxygen metabolite Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
Definitions
- the present invention relates to a method for sterilizing a fish paste product using the sterilizing effect of microbubbles containing ozone gas, and a sterile fish paste product manufactured by the manufacturing method.
- Patent Documents 1 and 2 propose a method of bleaching and sterilizing fish paste products using organic acids, but treatment with organic acids reduces the quality of fish paste products (decrease in repulsive force, etc.). There is a problem of bringing about. Disclosure of the invention
- the present invention has been made in view of the above situation, and an object of the present invention is to sterilize microbubbles containing ozone gas. It is an object of the present invention to provide a method for sterilizing a fish paste product using the above and a sterile fish paste product manufactured by the manufacturing method.
- the object of the present invention is to add a fine bubble containing ozone gas generated in water to the raw material of the fish paste product, and around the fine bubble containing the ozone gas, the structure in the raw material of the fish paste product.
- Another object of the present invention is to add the microbubbles containing the ozone gas to the raw material of the fish paste product by adding water containing the microbubbles containing the ozone gas, or containing the ozone gas.
- the lipid, or the stimulus is a rubbing accompanying the crushing of the raw material of the fish paste product, or the stimulus is high-frequency irradiation of the raw material of the fish paste product
- the stimulation is performed by irradiating the raw material of the fish paste product with microwaves, or the stimulation.
- Fig. 1 shows the flow of a method for sterilizing fish paste products using microbubbles.
- microbubbles containing ozone gas generated in water are added to the raw material of the fish paste product, and the surroundings of the ozone gas-containing microbubbles are added to the raw material of the fish paste product.
- ozone gas-containing microbubbles By coating with the tissue, the lifetime of the ozone gas-containing microbubbles is maintained, and by stimulating a part of the ozone gas-containing microbubbles, the coating shell of the ozone gas-containing microbubbles is reduced.
- the present invention relates to a method for sterilizing a fish paste product using microbubbles characterized by bursting, and a pasteurized fish paste product obtained by the manufacturing method.
- bubbles microbubbles
- a diameter of 50 m or less have properties different from ordinary bubbles.
- Microbubbles have less buoyancy than normal bubbles. Therefore, it has the characteristics that the rising speed is low and the surface area is large relative to the volume.
- FIG. 1 is a diagram showing the flow of a method for sterilizing and manufacturing fish paste products using microbubbles according to the present invention.
- Fish paste products include kamaboko, chikuwa, hanpen, date roll, tsumire, fried fish cake, salmon kamaboko, and so on.
- microbubbles containing ozone gas are supplied into water (S 1 0 1).
- the reason why ozone gas is contained in the microbubbles is to use the bactericidal effect of ozone gas.
- the ozone gas-containing microbubbles supplied in S 1 0 1 are added to the raw material of the fish paste product (S 1 0 2).
- the method of adding ozone gas-containing microbubbles to the raw material of the fish paste product is not particularly limited, and a method of adding water containing ozone gas-containing microbubbles directly to the fish paste product and water containing ozone gas-containing microbubbles to the fish meat A method of spraying the paste into the mist is preferred.
- the amount of the ozone gas-containing microbubbles added to the raw material of the fish paste product is not particularly limited, and it is preferable to add 10 to 30 mL per 1 g.
- Coat the ozone gas-containing microbubbles with the tissue in the raw material of the fish paste product (S 1 0 3).
- the life of microbubbles is known to be longer than that of normal bubbles, but the life of microbubbles cannot be sustained for more than several hours.
- the tissue in the raw material of fish paste products is mainly protein and lipid. The reason why proteins and lipids coat microbubbles is as follows.
- microbubbles tend to behave as a complete mixture with water. Since this mixture contains a large amount of microbubbles, it has a very excellent characteristic of permeability to other substances, so it penetrates into the raw material of fish paste products and the fish paste product itself very quickly. I will continue.
- water mixes with proteins and lipids, so proteins and lipids with hydrophobic properties inevitably gather at the gas-liquid interface of microbubbles.
- a coating shell of protein and lipid is formed around the microbubbles, and the microbubbles having the coating shell serve to suppress the shrinkage. As a result, the lifetime of microbubbles is significantly increased.
- the lifetime of the ozone gas-containing microbubbles was approximately 120 seconds at a diameter of 10 m, but it should last for 2 to 50 hours. Is possible. Stimulate the microbubbles to rupture some of the coating shells of ozone gas-containing microbubbles in the fish paste product (S 1 0 4), and rupture the coating shells of ozone gas-containing microbubbles (S 1 0 5) 0
- the coating shell of ozone gas-containing microbubbles maintains stability due to a delicate balance, so it bursts sequentially under the influence of fluctuations caused by the thermal molecular motion of fish paste products. On the other hand, it is possible to forcibly rupture the coating shell by applying physical stimuli to the microbubbles.
- the ozone gas that was present inside the microbubbles is released into the surrounding tissue of the fish paste product.
- This ozone gas The fish is rapidly dissolved in the tissue of the fish paste product and turns into oxygen by autolysis, but in the process it temporarily forms reactive oxygen species and free radical species. Since they are very aggressive against bacteria, they have a very good sterilizing ability for the raw material of fish paste products and the fish paste products themselves. In addition, reactive oxygen species and free radical species are extremely short-lived (several milliseconds), and all ozone is harmless to food because it changes to oxygen.
- stimulating a part of the fish paste product keeps the bactericidal effect in the processing (manufacturing) process of the fish paste product, as will be described later. This is to stimulate again to preserve.
- the method for stimulating ozone gas-containing microbubbles according to the present invention includes rubbing accompanied by crushing of raw materials for fish paste products, high-frequency irradiation and microwave irradiation of raw materials for fish paste products, and heating raw materials for fish paste products. It is preferable to do so.
- the method of stimulating microbubbles by rubbing during the crushing of the raw material of the fish paste product is that when the raw material of the fish paste product is crushed, the ozone gas-containing microbubbles contained in the raw material of the fish paste product are also rubbed together .
- An effective crushing speed for bursting the microbubble coating shell is preferably 10 to 20 cm Z s, and a crushing time is preferably 20 to 60 minutes.
- Microbubbles are stimulated by irradiating the raw material of the fish paste product with high frequency, and the microbubbles are stimulated by using the fact that the molecules of the raw material of the fish paste product are vibrated by the high frequency irradiation. This is a method of bursting the coating shell.
- the high-frequency transmission frequency is preferably 30 to 50 kHz, and the irradiation time is preferably 2 to 10 minutes.
- the method of stimulating microbubbles by irradiating the raw material of the fish paste product with microwaves is based on the fact that the thermal molecular motion of the raw material of the fish paste product is activated by the microwave irradiation. This is a method that bursts the coating shell of microbubbles by stimulating the microbubbles.
- the transmission frequency of the microwave is preferably 15500 to 300 MHz, and the irradiation time is preferably 5 to 10 minutes.
- the method of stimulating microbubbles by heating the raw material of the fish paste product is to stimulate the microbubbles by directly vibrating the raw material of the fish paste product and vibrating the molecules of the raw material of the fish paste product.
- This is a method that bursts the coating shell of microbubbles.
- heating means steaming, frying, baking, boiling, joule heating, etc. for fish paste products.
- the heating temperature is preferably 50 to 80 ° C.
- the heating time is preferably 20 to 40 minutes.
- an appropriate method can be selected according to the fish paste product to be manufactured.
- microbubbles that do not rupture the coating shell gradually burst the coating shell under the influence of the thermal fluctuation inside the raw material of the fish paste product and the surrounding environment, etc. Releases ozone gas.
- the raw material of the fish paste product is stimulated by the microbubbles containing ozone gas contained in the raw material of the fish paste product and bursting the coating shell.
- the paste is sterilized and the bactericidal action is maintained even in the process of producing fish paste products. That is, the bactericidal effect is maintained until the fish paste product is processed (manufactured) (S 1 0 6) and the fish paste product is packaged (S 1 0 7).
- the fish paste product After stimulating the raw material of the fish paste product and rupturing the coating bowl, the fish paste product is processed (manufactured) (S 1 0 6), and the processed (manufactured) fish paste product is packaged (S 1 0 7).
- the packaged fish paste product is stimulated (S 1 0 8), and the coating shell of microbubbles containing ozone gas that has not yet been ruptured is ruptured (S 1 0 9). This is to enable long-term storage.
- the stimulation at this stage is preferably high-frequency irradiation or microwave irradiation as described above, since the fish paste product is packaged.
- the transmission frequency for high-frequency irradiation is preferably 30 to 50 Hz
- the transmission frequency for microwave irradiation is preferably 15500 to 300 Hz
- the irradiation time is preferably 2 to 3 minutes. .
- the microbubbles that have not ruptured the coating shell of microbubbles may cause thermal fluctuations in the fish paste product due to stimulation, the surrounding environment, etc.
- ozone gas is released over a long period of time, so that the bactericidal effect can be maintained for a long time.
- the bacteria can be decomposed by rupturing the coating shell of microbubbles and the bactericidal effect of ozone gas can be maintained for a long period of time, and the fish meat paste product with antibacterial ability can be provided to consumers. No need for preservatives or preservatives.
- the method for sterilizing a fish paste product using the microbubbles of the present invention has been described along the flow shown in FIG. 1, but the present invention is not limited to this.
- the processed fish paste product may be stimulated by ozone gas-containing microbubbles and then packaged from (S 10 8).
- step of stimulating some of the microbubbles contained in the raw material of the fish paste product (S 10 4)
- all the microbubbles contained in the raw material of the fish paste product are stimulated to coat the microbubbles.
- the shell may be ruptured.
- step of stimulating (S 10 8) and the bursting of the microbubble coating shell (S 10 9) contained in the packaged fish paste product can be omitted.
- the raw material of the fish paste product after molding is sprayed onto the fish paste product in the form of a mist of water containing more than 500 ml of ozone gas-containing microbubbles with an average cell diameter of 15 nm in 10 kg. After spraying, steaming was performed at 60 ° C for 15 minutes.
- the number of general bacteria contained in the raw material is 1 84 6 60 / g, Escherichia coli 50 / g, Staphylococcus aureus 6 500 / g, Salmonella 50 / g, Bacillus cereus ++, Vibrio parahaemolyticus was 9500 Zg, but after steaming, all were 0 g or less than the measurable limit.
- the raw material of the fish paste product after molding is sprayed onto the fish paste product in the form of a mist of water containing more than 500 ml of ozone gas-containing microbubbles with an average cell diameter of 15 m in 10 kg.
- the molded fish meat product was irradiated with microwaves for 5 minutes at an output of 1.5 kW and a transmission frequency of 200 MHz. S. cerevisiae contained before the microwave irradiation was collected, but after the microwave irradiation, it was below the measurable limit. there were.
- the raw material of the fish paste product after heat treatment 10 kg of fish paste product with an average bubble diameter of 15 im ozone-containing microbubbles containing 500,000 pieces of water containing more than 500 ml of Zm L or more
- the fish paste product was packaged without adding a preservative.
- Output to packaged fish paste product 1.5 kW, transmission frequency 20 00 MHz, microwave irradiation for 3 minutes and storage test for 3 days in a 30 ° C heat insulation environment .
- the number of general bacteria in the fish paste product on the third day was 1 6 1 500 Zg, and the number of both E. coli and Bacillus cereus was below the measurable limit.
- the invention's effect 10 kg of fish paste product with an average bubble diameter of 15 im ozone-containing microbubbles containing 500,000 pieces of water containing more than 500 ml of Zm L or more
- the fish paste product was packaged without adding a preservative.
- Output to packaged fish paste product 1.5 kW, transmission frequency 20 00 MHz, microwave
- the method for sterilizing fish paste products using the microbubbles of the present invention makes it possible to sterilize the raw material of fish paste products, sterilize in the process of manufacturing fish paste products, and sterilize the final product and maintain the sterilization effect. As a result, it was no longer necessary to add preservatives and preservatives, and the effects of preservatives and preservatives on the quality of fish paste products, on taste and on consumer health were eliminated.
- the method for sterilizing a fish paste product using microbubbles of the present invention it becomes possible to sterilize the raw material of the fish paste product, sterilize the fish paste product in the manufacturing process, sterilize the final product, and maintain the sterilization effect. It can be used in the food-related field.
- preservatives and preservatives It is possible to provide foods that are free from the effects of preservatives and preservatives on the quality of fish paste products, the deterioration of taste, and the impact on consumer health.
- Patent Document 1
- Patent Document 2
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Fish Paste Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
Description
Claims
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP04773693A EP1702519B1 (en) | 2003-10-17 | 2004-10-01 | Process for sterilization and production of fish meat paste product with use of microbubble and sterile fish meat paste product obtained by the process |
AU2004281110A AU2004281110B2 (en) | 2003-10-17 | 2004-10-01 | Process for sterilization and production of fish meat paste product with use of microbubble and sterile fish meat paste product obtained by the process |
SI200431911T SI1702519T1 (sl) | 2003-10-17 | 2004-10-01 | Postopek za sterilizacijo in proizvodnjo izdelka ribje paste z uporabo mikromehurčkov in sterilen izdelek ribje paste, pridobljen po tem postopku |
CN2004800299516A CN1867268B (zh) | 2003-10-17 | 2004-10-01 | 利用微泡对鱼酱制品进行消毒和生产的方法以及由该生产方法得到的无菌鱼酱制品 |
US10/575,973 US20070020378A1 (en) | 2003-10-17 | 2004-10-01 | Process for sterilization and production of fish meat paste product with use of microbubble and sterile fish meat paste product obtained by the process |
ES04773693T ES2389546T3 (es) | 2003-10-17 | 2004-10-01 | Proceso para esterilizar y producir un producto de pasta de pescado utilizando microburbujas y un producto de pasta de pescado esterilizado obtenido por el proceso |
DK04773693.9T DK1702519T3 (da) | 2003-10-17 | 2004-10-01 | Fremgangsmåde til sterilisering og produktion af et fiskekødspastaprodukt under anvendelse af mikrobobler og sterilt fiskekødspastaprodukt opnået ved fremgangsmåden |
PL04773693T PL1702519T3 (pl) | 2003-10-17 | 2004-10-01 | Sposób sterylizowania i wytwarzania produktu w postaci rybnej pasty z wykorzystaniem mikrobąbelków oraz sterylizowany produkt w postaci rybnej pasty otrzymany tym sposobem |
KR1020067006649A KR101159149B1 (ko) | 2003-10-17 | 2004-10-01 | 미세 기포를 이용한 어묵 제품의 살균 제조 방법, 및 그 제조 방법에 의해 제조된 무균성 어묵 제품 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003357424A JP3989886B2 (ja) | 2003-10-17 | 2003-10-17 | 微小気泡を利用した魚肉練製品の殺菌製造方法及びこの製造方法により得られる無菌魚肉練製品 |
JP2003-357424 | 2003-10-17 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005036992A1 true WO2005036992A1 (ja) | 2005-04-28 |
Family
ID=34463242
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/014895 WO2005036992A1 (ja) | 2003-10-17 | 2004-10-01 | 微小気泡を利用した魚肉練製品の殺菌製造方法及びこの製造方法により得られる無菌魚肉練製品 |
Country Status (13)
Country | Link |
---|---|
US (1) | US20070020378A1 (ja) |
EP (1) | EP1702519B1 (ja) |
JP (1) | JP3989886B2 (ja) |
KR (1) | KR101159149B1 (ja) |
CN (1) | CN1867268B (ja) |
AU (1) | AU2004281110B2 (ja) |
CY (1) | CY1113408T1 (ja) |
DK (1) | DK1702519T3 (ja) |
ES (1) | ES2389546T3 (ja) |
PL (1) | PL1702519T3 (ja) |
PT (1) | PT1702519E (ja) |
SI (1) | SI1702519T1 (ja) |
WO (1) | WO2005036992A1 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8945028B2 (en) | 2008-05-20 | 2015-02-03 | Ekso Bionics, Inc. | Device and method for decreasing energy consumption of a person by use of a lower extremity exoskeleton |
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- 2004-10-01 US US10/575,973 patent/US20070020378A1/en not_active Abandoned
- 2004-10-01 PT PT04773693T patent/PT1702519E/pt unknown
- 2004-10-01 PL PL04773693T patent/PL1702519T3/pl unknown
- 2004-10-01 SI SI200431911T patent/SI1702519T1/sl unknown
- 2004-10-01 DK DK04773693.9T patent/DK1702519T3/da active
- 2004-10-01 ES ES04773693T patent/ES2389546T3/es active Active
- 2004-10-01 CN CN2004800299516A patent/CN1867268B/zh active Active
- 2004-10-01 KR KR1020067006649A patent/KR101159149B1/ko active IP Right Grant
- 2004-10-01 WO PCT/JP2004/014895 patent/WO2005036992A1/ja active Application Filing
- 2004-10-01 AU AU2004281110A patent/AU2004281110B2/en active Active
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JPS62289164A (ja) * | 1986-06-10 | 1987-12-16 | Kibun Kk | 練製品の製造法 |
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Also Published As
Publication number | Publication date |
---|---|
CN1867268A (zh) | 2006-11-22 |
JP2005117974A (ja) | 2005-05-12 |
AU2004281110A1 (en) | 2005-04-28 |
US20070020378A1 (en) | 2007-01-25 |
KR101159149B1 (ko) | 2012-06-22 |
PL1702519T3 (pl) | 2012-10-31 |
EP1702519B1 (en) | 2012-08-08 |
PT1702519E (pt) | 2012-09-12 |
ES2389546T3 (es) | 2012-10-29 |
AU2004281110B2 (en) | 2009-12-24 |
KR20070019949A (ko) | 2007-02-16 |
EP1702519A1 (en) | 2006-09-20 |
CY1113408T1 (el) | 2016-06-22 |
SI1702519T1 (sl) | 2012-09-28 |
CN1867268B (zh) | 2011-03-16 |
EP1702519A4 (en) | 2010-09-08 |
JP3989886B2 (ja) | 2007-10-10 |
DK1702519T3 (da) | 2012-12-10 |
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