WO2007004320A1 - 食品加熱処理方法並びに食品加熱処理装置 - Google Patents
食品加熱処理方法並びに食品加熱処理装置 Download PDFInfo
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- WO2007004320A1 WO2007004320A1 PCT/JP2005/023382 JP2005023382W WO2007004320A1 WO 2007004320 A1 WO2007004320 A1 WO 2007004320A1 JP 2005023382 W JP2005023382 W JP 2005023382W WO 2007004320 A1 WO2007004320 A1 WO 2007004320A1
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- food
- sealed container
- heating
- injected
- injection device
- Prior art date
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Classifications
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- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
- A23L3/12—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages in intercommunicating chambers through which the heating medium is circulated
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/24—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials with the materials in spray form
Definitions
- the present invention relates to a food heat treatment method and a food heat treatment apparatus used for sterilizing or cooking food.
- Canned and retort foods are processed in high-temperature and high-pressure treatment at temperatures of about 110 ° C to 120 ° C (food-resistant bacteria) in food containers sealed in metal containers or heat-resistant and air-tight soft resin bags (bouches).
- temperatures of about 110 ° C to 120 ° C food-resistant bacteria
- metal containers or heat-resistant and air-tight soft resin bags bouches.
- a calorific value equivalent to 4 121 ° CX 4 minutes
- the food when a food is subjected to a high-temperature and high-pressure treatment at 100 ° C or higher, the food is generally treated with water (hot water) or steam as a heating and pressurizing medium.
- water hot water
- steam a heating and pressurizing medium.
- the water is heated while being pressurized with a pump or the like, and maintained as high-temperature and high-pressure hot water for a predetermined time.
- the sealed container in which the food is placed is filled with high-temperature and high-pressure steam to keep it for a predetermined time (hereinafter referred to as the prior art).
- the above-described conventional technique fills the entire treatment tank with high-temperature and high-pressure water, and thus requires a long time to heat water (hot water) to a predetermined temperature. It requires a large amount of heat energy and is inferior in economic efficiency.Furthermore, the food floats when immersed in high-temperature and high-pressure water. This has led to a decline in productivity. Furthermore, since the food must be immersed in water, it is hermetically packaged, and there is a drawback that it is difficult to apply to food.
- the present invention is to solve these problems, and cooking and heat sterilization equivalent to the prior art is more economical than the prior art. Providing an innovative food heat treatment method that can be performed while improving productivity and productivity, and a food heat treatment apparatus capable of realizing this food heat treatment method
- the food 2 is disposed in the sealed container 1 capable of holding or maintaining a predetermined gas pressure, and a heated liquid of 100 ° C or higher heated by the heating source 8 is supplied to the food 2 into the inner space of the sealed container 1.
- the heated liquid injected into the hermetic container 1 is not the food 2 or the food package 3 or these cover bodies 4, rather than being immersed and heated in the heated liquid.
- the food 2 is disposed in the sealed container 1 serving as a sealed pressurized space, and the food 2 is heated by the heat of the heated liquid.
- an injection device portion 12 for injecting the heated liquid into the sealed container 1 is provided, and the injection device portion 12 is provided in a sealed communication state with the inside of the sealed container 1, and the injection device portion 12 2.
- the gas liquid in the sealed container 1 is configured to be able to be maintained equally, and a heating liquid heated by a heating source 8 is injected into the sealed container 1 from the injection device section 12. This relates to the food heat treatment method.
- the sealed container 1 is maintained at a gas pressure equal to or higher than the saturated vapor pressure of the calothermal liquid injected into the sealed container 1 by the pressurizing means 10, and the sealed container 1 3.
- the heated liquid injected into the sealed container 1 by the injection device section 12 is circulated and supplied to the injection device section 12 and circulated and injected from the injection apparatus section 12 into the sealed container 1. 3.
- the food package 2 is hermetically packaged in the hermetic container 1 capable of holding or maintaining a predetermined gas pressure, and heated liquid of 80 ° C or higher is hermetically packaged in the inner space of the hermetic container 1.
- heated liquid 80 ° C or higher is hermetically packaged in the inner space of the hermetic container 1.
- the package 3 or the cover 2 of the hermetically packaged food 2 is applied to the cover 4 of the hermetically packaged food 2 and the hermetically packaged food 2 disposed in the hermetic container 1 serving as a hermetically pressurized space is heat-treated by the heat of the heating liquid This relates to a food heat treatment method.
- an injection device portion 12 for injecting the heated liquid into the sealed container 1 is provided, and the injection device portion 12 is provided in a sealed communication state with the inside of the sealed container 1, and the injection device portion 12 7.
- the gas pressure in the sealed container 1 is configured to be kept equal, and a heating liquid heated by a heating source 8 is injected into the sealed container 1 from the injection device section 12. This relates to the food heat treatment method.
- the sealed container 1 is maintained at a gas pressure higher than the saturated vapor pressure of the calothermal liquid injected into the sealed container 1 by the pressurizing means 10, and the sealed container 1 7.
- the sealed container 1 is maintained at a gas pressure higher than the saturated vapor pressure of the calothermal liquid injected into the sealed container 1 by the pressurizing means 10, and the sealed container 1 8.
- the heated liquid injected into the sealed container 1 by the injection device section 12 is circulated and supplied to the injection device section 12 and circulated and injected from the injection apparatus section 12 into the sealed container 1. 8.
- the heated liquid injected into the sealed container 1 by the injection device unit 12 is circulated and supplied to the injection device unit 12, and is circulated and injected from the injection device unit 12 into the sealed container 1.
- the food heat treatment method according to claim 8 wherein: [0019] Further, the heated liquid injected into the sealed container 1 by the injection device unit 12 is circulated and supplied to the injection device unit 12, and is circulated and injected from the injection device unit 12 into the sealed container 1. 10. The food heat treatment method according to claim 9, wherein the food is heat-treated.
- the inside of the sealed container 1 is maintained by the pressurizing means 10 at a gas pressure of 1.2 to 2.5 times the saturated vapor pressure of the heated liquid. Any one of -12 It relates to the food heat processing method of 1 paragraph.
- the food 2 or the hermetically packaged food 2 can be disposed, and the heated liquid heated by the heating source 8 is placed in the sealed container 1 to hold or hold a predetermined gas pressure.
- An injection device part 12 that can be injected is provided, and this injection device part 12 is provided in a closed communication state with the inside of the sealed container 1 so that the gas pressure in the injection device part 12 and the sealed container 1 is kept equal.
- the present invention relates to a food heating apparatus characterized by having a configuration capable of
- an injection path portion 8a for injecting the heated liquid into the sealed container 1 into the sealed container 1, and a heated liquid injected into the sealed container 1 are recovered and supplied to the injection path section 8a.
- the recovery path section 8b is provided, and the sealed liquid 1, the injection path section 8a, and the recovery path section 8b allow the heated liquid recovered from the closed volume 1 through the recovery path section 8b to pass through the injection path section 8a.
- the food heating apparatus according to claim 14 is characterized in that a circulation injection device section 12 for injecting again into the sealed container 1 is configured.
- a pressurizing device section 10 is provided in the sealed container 1, and the pressurizing apparatus section 10 is configured to forcibly pressurize the inside of the sealed container 1 to maintain a predetermined gas pressure.
- This relates to a food heating apparatus according to claim 14.
- a pressurizing unit 10 is provided in the sealed container 1, and the inside of the sealed container 1 can be forcibly pressurized by the pressurizing unit 10 to maintain a predetermined gas pressure.
- This relates to a food heating apparatus according to claim 15.
- a pressurizing device section 10 is provided in the sealed container 1, and the inside of the sealed container 1 is forcibly pressurized by the pressurizing apparatus section 10 so that a predetermined gas pressure can be maintained.
- the spraying unit 5 is provided with the spraying unit 5 so that the heated liquid can be sprayed and injected into the sealed container 1 from the spraying unit 5. Any one of -19 It relates to the food heating apparatus according to item 1.
- a heated liquid heated at 100 ° C or higher heated by a heating source is used as the space in the sealed container. Since the liquid is injected toward the food, at least the injection of the heated liquid makes the sealed container a sealed pressurized space, and the heated liquid of 100 ° C or higher can be reliably injected into this sealed container.
- the heat of the above heating liquid can efficiently apply the heat treatment equivalent to the prior art to the food, and for example, filling the sealed container with the liquid and submerging the food in the heating liquid for the heat treatment.
- the heated liquid injected into the sealed container is applied to the food or the food packaging body or the cover body to form a sealed pressurized space.
- the food disposed in the sealed container is heated by the heat of the heated liquid. Because Since the heat source requires only the amount of heat required to heat the liquid injected into the sealed container, the time required for heating the liquid is higher than in the conventional technique in which the entire treatment tank is filled with high-temperature and high-pressure hot water and immersed in food.
- the heat energy required for heating is also significantly energy-saving, and the force is not submerged in water, so it can be applied to unpackaged foods, and food recovery after heat treatment is easy Energy-saving compared to conventional technologies, low-cost, versatile and efficient heat treatment production can be realized, and only by changing the gas pressure in the sealed container (in the sealed pressurized space) Because it is possible to inject a heated liquid at a temperature according to the purpose, it is possible to easily control the temperature while using a heated liquid of 100 ° C or higher.
- the innovative food heat treatment methods are also significantly energy-saving, and the force is not submerged in water, so it can be applied to unpackaged foods, and food recovery after heat treatment is easy Energy-saving compared to conventional technologies, low-cost, versatile and efficient heat treatment production can be realized, and only by changing the gas pressure in the sealed container (in the sealed pressurized space) Because it is possible to inject a heated liquid at a temperature according to the purpose, it is possible to easily control the temperature while using a heated liquid of 100 ° C or higher.
- the injection device portion for injecting the heating liquid is provided in a sealed communication state with the inside of the sealed container, the gas pressure is maintained at the same level as that of the sealed container.
- a heated liquid of 100 ° C or higher that is reliably heated by a heating source can be injected into the closed container from the injecting device, and the food can be added to the food while ensuring that the sealed container is a sealed pressurized space. This is an epoch-making food heat treatment method with excellent practicality that can be heat-treated.
- the saturated vapor pressure of the heated liquid that is reliably injected into the sealed container by the pressurizing means is equal to or higher than the saturated vapor pressure! ⁇ Since gas pressure can be maintained, it is easy to inject a heated liquid of 100 ° C or higher into a sealed container in a liquid state while suppressing vaporization and boiling, and pressurizing means Therefore, by maintaining the sealed container at a high pressure in advance, a heating liquid of 100 ° C or higher is immediately injected in a liquid state, and the heat efficiency is good and the heat treatment can be performed, so that the production efficiency is further improved.
- the temperature of the heated liquid to be injected by the pressurizing means can be easily set (temperature control), food sterilization and food cooking can be easily performed by temperature control according to the purpose.
- acrylamide may be formed by heating at temperatures higher than 180 ° C.
- the temperature of the heated liquid can be reliably set to 180 ° C or less, and safe foods can be easily manufactured. And more practical The Xiu the innovative food heat processing method.
- the heated liquid injected into the sealed container by the injection device is circulated and supplied to the injection device. Circulating injection from the device into the sealed container requires less consumption of heated liquid, and the recovered heated liquid recovers the reduced temperature required for heat exchange with food. Since it can be reused simply by heating it, energy is not wasted in heating the heating liquid, which can further improve economy, and the heating liquid does not accumulate excessively in the sealed container. Even if liquid is continuously injected, the sealed container becomes a sealed pressurized space, and a structure in which food is not submerged can be realized.
- the same effect as the invention of claim 1 can be exerted on the hermetically packaged food. Even if both contain gas such as air and the internal pressure of the food package increases due to heating of the heated liquid, the pressure of the sealed container also increases due to the heat of the heated liquid and suppresses the expansion of the food package. So heat-treatment while preventing hermetically packaged food from bursting This is an epoch-making food heat treatment method with excellent practicality.
- the hermetically sealed food contains a gas such as air together with a liquid, and can be ruptured by heating at about 80 ° C at normal pressure (zero gauge pressure).
- a gas such as air together with a liquid
- the sealed container is securely held at a gas pressure higher than the saturated vapor pressure of the heated liquid by the pressurizing means. While bursting can be easily prevented, the gas pressure in the sealed container can be easily increased to a gas pressure higher than the saturated vapor pressure of the heated liquid by the pressurizing means when heat treating with a heated liquid of 100 ° C or higher.
- the gas pressure in the sealed container held at this high pressure suppresses boiling of the liquid in the food and the internal pressure of the food package rises, the gas pressure in the sealed container rises. Pressed by food packaging Therefore, the heat treatment can be performed while reliably preventing the explosion.
- the pressurizing means by holding the sealed container at a high pressure in advance by the pressurizing means, it is possible to immediately inject a heating liquid of 100 ° C or higher in a liquid state to perform heat treatment with high thermal efficiency.
- the temperature setting (temperature control) of the heated liquid injected by the pressurizing means can be easily performed, food sterilization and food cooking can be easily performed by temperature control according to the purpose, This is a revolutionary food heat treatment method with even more practicality, such as making it possible to easily produce safe foods by reliably setting the temperature of the heated liquid to 180 ° C or lower.
- the heated liquid is surely injected into the sealed container in a liquid state while suppressing the vaporization and boiling, and the food packaged in a sealed package is efficiently heat-treated.
- the gas pressure in the sealed container suppresses the increase in the internal pressure of the sealed packaged food, and rupture occurs.
- This is an epoch-making food heat treatment method that is more practical and can prevent the packaged food from being compressed and ruptured by the external pressure in the sealed container.
- the strength and sealing strength of the container itself such as a resin container with a top lid, are weak! This is effective for food packaging.
- the sealed liquid is supplied with a heating liquid of 100 ° C or higher heated by a heating source from an injection device provided in a sealed communication state with the inside of the sealed container.
- the epoch-making food heat treatment apparatus is excellent in practicality, and can be surely realized in the food heat treatment method having the above-mentioned actions and effects.
- the circulating and injecting device portion that injects the heated liquid recovered from the sealed container through the recovery passage portion into the sealed container again through the injection passage portion. Because the consumption of heated liquid is reduced, the heated liquid recovered after injection can be reused by simply reheating the reduced temperature required for heat exchange to food. There is no waste of energy in heating the heated liquid, and the economy can be further improved. Even if the heated liquid does not accumulate excessively in the sealed container, It becomes a revolutionary food heat treatment device with excellent practicality that can be easily designed and realized in a structure where the food is sealed and pressurized and the food is not submerged.
- the heating source is provided in the circulation injection device section, the circulating heating liquid can be efficiently heated, and energy is wasted in heating the heating liquid.
- This is an epoch-making food heat treatment apparatus with excellent practicality, which can further improve economy.
- the sealed container can be forcibly held under a predetermined gas pressure by the pressurizing device, a heated liquid of 100 ° C or higher is used. It becomes an epoch-making food heat treatment apparatus that can be efficiently injected and can easily control the temperature of the heated liquid to be injected.
- the food 2 is placed in the sealed container 1, and a heating liquid of 100 ° C or higher heated by the heating source 8 is injected into the inner space of the sealed container 1 toward the food 2, but in the present invention, The heated liquid that fills the sealed container 1 with the injected heated liquid and does not immerse the food 2 in the heat treatment is applied to the food 2 or the food package 3 or their cover 4. Hit it. Then, the sealed container 1 becomes a sealed pressurized space, and the food 2 is also heated to 100 ° C or higher by the heat of the heated liquid of 100 ° C or higher.
- the heating liquid does not exceed 100 ° C under normal pressure, but when a heating liquid of 100 ° C or more is injected into the sealed container 1, Then, the gas in the sealed container 1 is heated and expanded by the heat of the heated liquid, so that the sealed container 1 becomes a sealed pressurized space in which the gas pressure is increased, and the heated liquid exceeding 100 ° C is supplied.
- the liquid can be injected without vaporization or boiling.
- an injection device section 12 for injecting heated liquid into the sealed container 1 in a state of hermetically communicating with the sealed container 1 a heated liquid of 100 ° C. or more heated by the heating source 8 is contained in the sealed container 1. Can be reliably injected.
- the food 2 is heat-treated efficiently in a short time by the heat of the heated liquid of 100 ° C or higher.
- the gas pressure in the sealed container 1 is maintained at a gas pressure higher than the saturated vapor pressure of the heated liquid by the pressurizing means 10, the heated liquid of 100 ° C or higher is surely and immediately. Can be injected in a liquid state, so that the food 2 can be heat-treated in a shorter time and more efficiently.
- the temperature of the heated liquid is increased to a heating temperature equivalent to that of fried cooking or fried cooking using oil by maintaining the gas pressure in the sealed container 1 at a high pressure.
- the gas pressure in the sealed container 1 is maintained at a high pressure at which a heated liquid of about 180 ° C can be injected (same or higher than the saturated vapor pressure of the heated liquid at 180 ° C).
- the food 2 is heat-treated with a heated liquid of about 180 ° C. and maintained at a high pressure, and so-called non-fry cooking without using oil can be achieved.
- the heat treatment temperature for food 2 is higher than 180 ° C, acrylamide and melanoidin may be produced depending on the food, so a heating liquid of 180 ° C or lower (preferably lower than 180 ° C) is injected. It is preferable to do heat treatment.
- Escherichia coli in food 2 is about 60 ° C
- botulinum which is a heat-resistant bacterium, is 110 ° C to 120 ° C. It can be sterilized at about ° C, and almost all microorganisms can be sterilized at about 110 ° C to 120 ° C.
- the gas pressure in the sealed container 1 is maintained at a high pressure at which a heated liquid of about 120 ° C can be injected (at a pressure equal to or higher than the saturated vapor pressure of the heated liquid at 120 ° C).
- a heated liquid at 120 ° C By injecting a heated liquid at 120 ° C, the food 2 can be reliably heat-sterilized.
- the inside of the sealed container 1 is maintained at a gas pressure higher than the saturated vapor pressure of the heated liquid of 100 ° C or higher, the food 2 is heated in the food 2 even if it is heated to 100 ° C or higher. It is possible to heat-treat the food 2 that does not easily vaporize or evaporate, without significantly degrading the texture and umami of the food.
- the food 2 can be subjected to the heat treatment equivalent to the conventional technique more efficiently than the conventional technique.
- the hermetically packaged food 2 is, for example, a hermetically packaged food that does not contain a non-condensable gas such as air, that is, a deaerated food 2 and a non-condensable gas such as air.
- a non-condensable gas such as air
- Possible power of hermetically sealed food that is, air-packed food 2 Any force, if food 2 contains liquid, is the force! ]
- the vapor pressure of the liquid in food 2 becomes equal to the external pressure due to heat, it boils and vaporization occurs from the inside of the liquid in food 2.
- the vapor pressure of the liquid at a predetermined temperature can be easily obtained by the Antoine equation (1). Even multi-component systems such as food 2 can be calculated.
- Equation (1) P is the vapor pressure, ⁇ is the temperature, and A, B, and C are constants specific to various components.
- the gauge pressure is 0.042MPa
- the water pressure of 120 ° C water is 0.097MPa, which is in the range from 10 ° C to 168 ° C. According to the formula (1).
- the lower limit of the temperature of the heated liquid was set to 80 ° C or higher in the heat treatment of the food 2 hermetically packaged in the food package 3.
- the strength of the container itself and the sealing strength are weak, and when the food packaging 3 is used, even if the heat treatment is performed with a heated liquid at a temperature that can be injected as a liquid under normal pressure, the inside of the sealed container 1 Before gas pressure It was necessary to maintain the gas pressure higher than the saturated vapor pressure of the heating liquid.
- the pressure Pg accompanying the expansion of the gas is generated along with the vapor pressure of the liquid, according to Boyle's Law.
- the partial pressure Pw of the liquid component in the gas pressurized by the pressure of the non-condensable gas is larger than the saturated vapor pressure P.
- ⁇ is a constant fugacity
- V is the molar volume of the liquid
- R is the gas constant
- T is the temperature
- the vapor pressure of a liquid containing a non-condensable gas such as air is ⁇ (Pg + PXE) ZP ⁇ times larger than the vapor pressure of the liquid without it.
- the saturated vapor pressure (gauge pressure) of water is 0.097 MPa from the Antoine equation.
- the actual measurement was 0.180 MPa, and an internal pressure of about 1.4 times the saturated vapor pressure was generated.
- the force depending on what food package 3 is used for the heat treatment At least the strength of the container itself and the sealing strength, such as the resin container 7 with the upper lid 6 are relatively weak!
- the gas pressure in the closed body 1 is less than 1.2 times the saturated vapor pressure of the heated liquid, the pressure in the food package 3 due to moisture vaporization or air expansion will be greater than the pressure in the closed container 1.
- the above-described food heat treatment method of the present invention can arrange the food 2 hermetically packaged in the food 2 or the food packaging 3 and can provide a hermetic container 1 capable of holding or holding a predetermined gas pressure.
- an injection device 12 that can inject the heated liquid heated by the heating source 8 into the sealed container 1 is provided, and the injection device 12 is provided in a sealed communication state with the inside of the sealed container 1. This can be easily realized by using a food heating apparatus configured to be able to keep the gas pressure in the injection device section 12 and the sealed container 1 equal.
- Fig. 1 shows a food heat treatment apparatus according to the present embodiment.
- This example shows food 2 (hereinafter, aeration-packed food 2) hermetically packaged in a food package 3 such as a grease container 7 with an upper lid 6 shown in FIG.
- a plurality of case-like cover bodies 4 are accommodated in the case-like cover body 4, and a plurality of case-like cover bodies 4 are arranged in the sealed container 1 capable of holding or holding a predetermined gas pressure of the food heating apparatus.
- the sealed container 1 Rather than injecting hot water of 80 ° C to 120 ° C into the sealed container 1 and submerging the cover body 4 containing the food 2 in the heated liquid, the sealed container 1 In this case, the heated liquid injected into the cover body 4 is applied to the cover body 4 in which the food 2 is stored, and the food 2 disposed in the sealed container 1 serving as a sealed pressurized space is heated by the heat of the heated liquid. is there. [0074] Each part of the food heat treatment apparatus of the present embodiment will be specifically described.
- the sealed container 1 is provided with food 2 or hermetically packaged food 2 and is configured to have heat resistance as well as pressure resistance capable of holding or holding a predetermined gas pressure.
- Reference numeral 11 in the figure denotes a shelf board.
- the hermetically sealed container 1 and the shelf board 11 are made of stainless steel and have excellent corrosion resistance.
- the pressurizing device unit 10 is provided in the hermetic container 1, and the pressurizing device unit 10 can forcibly pressurize the inside of the hermetic container 1 to maintain a predetermined gas pressure. It is said.
- the compressor 10 is used as the pressurizing device unit 10.
- the compressor 10 can feed a gas such as air into the sealed container 1 to reliably maintain the gas pressure in the sealed container 1 higher than the saturated vapor pressure of the heated liquid.
- an injection device unit 12 for injecting a heating liquid into the sealed container 1 is provided, and the injection device unit 12 is provided in a sealed communication state with the sealed container 1. It has a configuration. Further, in this embodiment, the heating device 8 is provided in the injection device section 12.
- the gas pressures in the heating source 8, the injection device unit 12, and the sealed container 1 are equalized. Therefore, it is possible to efficiently heat the heating liquid of the heating source 8 while applying the same pressure as the inside of the sealed container 1 without providing a special pressurizing device to the heating source 8. .
- the injection device section 12 is configured by the sealed container 1, the injection path section 8a, and the recovery path section 8b, and the heating liquid is injected into the sealed container 1 from the injection path section 8a, The heated liquid injected into the hermetic container 1 is recovered by the recovery path part 8b, and is reinjected into the sealed container 1 through the injection path part 8a.
- a heating source 8 is provided as a configuration in which a heating source 8 is provided.
- the injection device unit 12 is the circulation injection device unit 12
- the consumption of the heating liquid is small, and the heating liquid recovered after the injection is necessary for heat exchange with the food. Then drop Therefore, it is possible to reuse the heated liquid only by reheating, so that there is no waste of energy in heating the heated liquid, which can further improve the economy, and the heated liquid is excessive in the sealed container 1.
- the food in the sealed container 1 is not submerged even if the heated liquid is continuously injected.
- the heating source 8 is provided on the recovery path portion 8b side of the circulating injection device portion 12. Therefore, as compared with the case where the heating source 8 is provided on the injection path portion 8a side of the circulating injection device section 12, the temperature of the heating liquid can be suppressed and heating by the heating source 8 can be performed at low cost.
- the heating source 8 may be, for example, a configuration provided in the sealed container 1.
- the heating liquid 8 Therefore, the heating by the heating source 8 can be performed at a lower cost.
- the heating source 8 an appropriate heating device such as a gas heater, an electric heater or a heat exchanger was provided, and a temperature control device for controlling the heating temperature of the heating liquid was provided. With this heating device and temperature control device, heating is performed when the temperature of the heating liquid of the heating source 8 is lower than the set temperature, and heating is not performed when the set temperature is reached. Yes.
- a thermostat is specifically employed as the temperature control device. According to the thermostat, the heating temperature of the heated liquid can be easily adjusted, and a heated liquid with the desired temperature can be obtained reliably. Can do.
- the liquid spraying unit 5 is provided in the circulating injection device unit 12, and the heated liquid can be sprayed and injected from the liquid spraying unit 5 into the internal space of the sealed container 1.
- a nozzle 5 that sprays and injects the heating liquid from the upper side of the sealed container 1 in the form of a mist or a spray is used as the spray part 5.
- the nozzle 5 that sprays and injects the heated liquid in the form of a mist or shower the heated liquid can be evenly distributed in the space inside the sealed container 1 to heat the food 2 uniformly, and the production efficiency can be improved. improves.
- the spraying part 5 can be appropriately employed as long as the heated liquid can be dripped or poured into the food 2 in the space inside the sealed container 1, and is not limited to the upper side of the sealed container 1. Lower side or side It is good also as a structure provided in the surface.
- the present embodiment is configured to include a cooling source 9 that is in a closed communication state with the hermetic container 1, and the cooling liquid cooled by this cooling source 9 is contained in the hermetic container 1 via the injection path 9 a. And a recovery path 9b for recovering the cooling liquid in the sealed container 1 injected from the injection path 9a.
- the cooling source 9 may have a ventilation cooling structure by sending a gas such as air into the sealed container 1. Alternatively, it may be configured to spray water directly or from a water storage tank into the sealed container 1.
- heating source 8 and the cooling source 9 of the present embodiment can be installed inside the sealed container 1.
- reference numeral 13 denotes a pump for circulating injection of the heating liquid
- reference numeral 14 in the figure denotes a pump for circulating injection of the cooling liquid.
- the food 2 is not arranged directly in the sealed container 1, but stored in the case-like force bar body 4, so that the food 2 in the sealed container 1 can be arranged and arranged.
- This makes it easy to automate this work, so that it is excellent in workability and mass productivity, and the food 2 stored in the case-like force bar body 4 does not get wet. It can also be applied to food 2 in open containers and foods 2 that are vulnerable to water soaking, and a water removal process is certainly unnecessary.
- the cover body 4 may employ an appropriate cover body such as an eaves shape or a cylindrical shape so that the heated liquid does not directly hit the food 2.
- the case-like cover body 4 is excellent in hermeticity and it is difficult for the heat of the heated liquid to escape, so the food 2 can be heated efficiently.
- a force configured to place a plurality of the case-like cover bodies 4 on the shelf plate 11
- the case-like cover bodies 4 are placed in the sealed container 1.
- An appropriate arrangement method can be employed, for example, in a suspended state.
- Experimental example 1 is a food package 3 such as a grease container 7 with a top lid 6 containing 20 ° C air. This is the case when hermetically packaged food 2 (hereinafter aerated packaged food 2) is heated to 80 ° C under atmospheric pressure.
- hermetically packaged food 2 hereinafter aerated packaged food 2
- the air-wrapped food 2 is inserted into the case-shaped cover body 4 and pressurized by sending air into the sealed container 1 with the compressor 10 to maintain a pressure of 0.036 MPa (gauge pressure). It was.
- the water in the heating source 8 was heated to 100 ° C hot water, and this hot water was distributed from the top of the case 4. After about 35 minutes, the spraying of hot water was stopped, and water from the cooling device 9 to 20 ° C was sprayed from the top of the case 4 and cooled.
- Fig. 4 shows the results of measurement with the temperature of food 2 being Tl, the temperature in case-like cover body 4 being ⁇ 2, and the temperature of water (heating liquid) of heating source 8 being ⁇ 3.
- food package 2 such as a resin container 7 with an upper lid 6 and the like was sealed and packaged in a state containing air at 20 ° C (hereinafter referred to as air-packaged food 2) at a pressure lower than atmospheric pressure. lOOMPa when heated to 110 ° C under high pressure.
- Fig. 5 shows the results of actual measurements with ⁇ 2 and the temperature of water (heating liquid) of heating source 8 as ⁇ 3.
- Experimental example 5 is a food package 3 such as a resin container 7 with a top lid 6 or the like, and food 2 (sealed packaged food 2) hermetically packaged in a state containing 20 ° C air, and water 120 ° C.
- food 2 sealed packaged food 2
- the air-packed food 2 is inserted into the case-like cover body 4 and pressurized by sending air into the sealed container 1 with the compressor 10, which is 2.5 times the saturated vapor pressure at 120 ° C. 0.243MPa
- the pressure of (gauge pressure) was maintained.
- the water in the heating source 8 was heated to 120 ° C.
- the medium When water is employed as the heating medium, the medium itself needs to be pressurized when water is heated to 100 ° C or higher. When heating at 120 ° C, it can be said that if the gas pressure is about 1.4 times the saturated vapor pressure, bag breakage will not occur.
- Experimental example 6 is water 2 (hereinafter referred to as an object to be treated) that contains 20 ° C air and 10 8 Zml of Escherichia coli and lactic acid bacteria in a food packaging 3 such as a grease container 7 with an upper lid 6.
- the object to be treated is heated to 80 ° C under a pressure of 180 MPa higher than atmospheric pressure.
- the object to be treated is inserted into the case-like cover body 4 and the air is sealed with the compressor 10. It was pressurized by being fed into it and maintained a pressure of 0.180 MPa.
- 80 ° C. hot water obtained by heating the water (heating liquid) in the heating source 8 with a heater was sprayed from the top of the case-like cover body 4 through the spraying part 5.
- the food 2 can be sterilized at 80 ° C to 120 ° C in the same manner as before while preventing rupture due to an increase in the internal pressure of the packaged food 2. It can be cooked, food 2 can be heat-treated equivalent to the prior art more efficiently than the prior art, and it only needs the amount of heat to heat the liquid injected into the sealed container 1 Therefore, compared with the conventional technology that fills the entire treatment tank with high-temperature and high-pressure hot water and immerses food, The time required for heating the body is remarkably shortened, and the heat energy required for heating is significantly reduced, and the force is not soaked in water as in the prior art.
- the heated liquid since the inside of the sealed container 1 is maintained at a gas pressure higher than the saturated vapor pressure of the heated liquid, the heated liquid remains in the sealed container 1 in a liquid state without vaporization or boiling. Because the heated liquid can be heated efficiently with this heated liquid, and the heated food will be calo-heat treated to the same temperature as this heated liquid without any change in state such as vaporization or boiling. In addition, it can be cooked and sterilized while keeping the food in good condition, and in particular, it is an aerated type packaged food 2 containing non-condensable gas such as air, which was impossible with the prior art. However, cooking and sterilization can be performed without causing rupture.
- the packaged food 2 does not contain non-condensable gas such as air! Even in the case of food that has been sealed and packaged in a sealed state, that is, food 2 that has been degassed, the liquid is vaporized by heating, and internal pressure is generated in the food package 3, leading to broken bags. Similarly, this embodiment is effective.
- the present example is applicable to food packaged in a metal container, a heat-resistant and air-tight soft grease bag (bouch), etc. You may do it.
- Example 2
- Example 2 of the present invention will be described.
- a plurality of starch-containing materials 2 that are not packaged are stored side by side in the case-like cover integral 4 shown in Fig. 3, and the case-like cover body containing the starch-containing materials 2 is stored.
- This is a case where the starch-containing material 2 is heated through the case-like cover body 4 by arranging a plurality of 4 in the sealed container 1 and injecting a heated liquid at 180 ° C. into the sealed container 1. The rest is the same as in Example 1.
- Specific experimental examples of the present invention are shown below.
- the present embodiment is as described above, even when the food 2 is stored in the cover body 4 as it is, the food 2 can be prevented from getting wet, and the food 2 that is not packaged. However, it can be easily cooked and sterilized, and the strength can also suppress the formation of harmful acrylamide, for example when cooking starch foods at temperatures above 180 ° C. It becomes a food cooking device.
- FIG. 1 is a schematic view of a food processing apparatus of Example 1.
- FIG. 1 is a schematic view of a food processing apparatus of Example 1.
- FIG. 2 is an explanatory view of the aerated packaged food of Example 1.
- FIG. 3 is an explanatory diagram of a case of Example 1.
- FIG. 4 is a graph showing measured values in Experimental Example 2.
- FIG. 5 is a graph showing measured values of Experimental Example 3.
- FIG. 6 is a graph showing measured values in Experimental Example 4.
- Pressurizing means pressurizing unit, injection unit, circulating injection unit
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2005800509862A CN101217889B (zh) | 2005-07-04 | 2005-12-20 | 食品加热处理方法和食品加热处理装置 |
US11/994,530 US20090238937A1 (en) | 2005-07-04 | 2005-12-20 | Food product heat treatment method and food product heat treatment apparatus |
US13/006,794 US20110107922A1 (en) | 2005-07-04 | 2011-01-14 | Food product heat treatment method and food product heat treatment apparatus |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005194878A JP4684026B2 (ja) | 2005-07-04 | 2005-07-04 | 食品加熱処理方法並びに食品加熱処理装置 |
JP2005-194878 | 2005-07-04 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US13/006,794 Division US20110107922A1 (en) | 2005-07-04 | 2011-01-14 | Food product heat treatment method and food product heat treatment apparatus |
Publications (1)
Publication Number | Publication Date |
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WO2007004320A1 true WO2007004320A1 (ja) | 2007-01-11 |
Family
ID=37604197
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/JP2005/023382 WO2007004320A1 (ja) | 2005-07-04 | 2005-12-20 | 食品加熱処理方法並びに食品加熱処理装置 |
Country Status (5)
Country | Link |
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US (2) | US20090238937A1 (ja) |
JP (1) | JP4684026B2 (ja) |
KR (1) | KR101006642B1 (ja) |
CN (1) | CN101217889B (ja) |
WO (1) | WO2007004320A1 (ja) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3876267B1 (ja) * | 2005-08-01 | 2007-01-31 | シャープ株式会社 | 加熱調理器 |
DE102009042083B3 (de) * | 2009-09-18 | 2011-04-21 | Multivac Sepp Haggenmüller Gmbh & Co. Kg | Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten |
JP5682746B2 (ja) * | 2010-06-22 | 2015-03-11 | 東洋製罐株式会社 | 包装体の殺菌方法 |
US10252852B2 (en) | 2011-04-22 | 2019-04-09 | Jbt Food & Dairy Systems B.V. | Adaptive packaging for food processing systems |
US9241510B2 (en) | 2011-04-23 | 2016-01-26 | Ics Solutions B.V. | Apparatus and method for optimizing and controlling food processing system performance |
US8893518B2 (en) | 2011-04-25 | 2014-11-25 | Ics Solutions B.V. | Accelerating, optimizing and controlling product cooling in food processing systems |
US9955711B2 (en) | 2011-05-20 | 2018-05-01 | Jbt Food & Dairy Systems B.V. | Method and apparatus for increased product throughput capacity, improved quality and enhanced treatment and product packaging flexibility in a continuous sterilizing system |
US9131729B2 (en) | 2011-09-28 | 2015-09-15 | Ics Solutions B.V. | Safe and efficient thermal transfer media for processing of food and drink products |
DE102012019937A1 (de) | 2012-10-11 | 2014-04-17 | Fresenius Medical Care Deutschland Gmbh | Sterilisationsverfahren |
ES2607689B1 (es) * | 2015-10-02 | 2017-10-18 | Metronics Technologies, S.L. | Sistema de tratamiento de alimentos mediante alta presión y temperatura |
JP6748051B2 (ja) | 2017-10-24 | 2020-08-26 | 株式会社ソディック | 食品高温加熱装置 |
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JPH10304857A (ja) * | 1997-05-08 | 1998-11-17 | Daiwa Can Co Ltd | 缶詰の加熱殺菌装置 |
JP2003072716A (ja) * | 2001-08-31 | 2003-03-12 | Motoharu Takano | 加圧加熱方法および加圧加熱装置 |
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US1365922A (en) * | 1921-01-18 | Method of and apparatus for separating sulfur from sulfur ores | ||
CH404376A (it) * | 1962-11-30 | 1965-12-15 | Industrieverwertungsprodukte A | Procedimento e dispositivo per sterilizzare con riscaldamento prodotti alimentari confezionati in contenitori a parete sottile a tenuta ermetica |
JPS5616954Y2 (ja) * | 1974-12-31 | 1981-04-20 | ||
JPS62128786U (ja) * | 1986-02-05 | 1987-08-14 | ||
FR2663609A1 (fr) * | 1990-06-21 | 1991-12-27 | Kaysersberg Emballages Sa | Procede de sterilisation de barquettes en carton contenant des plats cuisines. |
JP2772586B2 (ja) * | 1991-02-04 | 1998-07-02 | ハウス食品株式会社 | レトルト殺菌機 |
JP2779870B2 (ja) * | 1991-02-04 | 1998-07-23 | ハウス食品株式会社 | レトルト殺菌機 |
AU647466B2 (en) * | 1991-03-11 | 1994-03-24 | Hisaka Works Limited | Spray type retort sterilizer |
JP2562134Y2 (ja) * | 1991-10-31 | 1998-02-10 | 株式会社サムソン | 熱水噴流式殺菌装置 |
JP3056924B2 (ja) * | 1993-11-15 | 2000-06-26 | ハウス食品株式会社 | シャワー式レトルト殺菌装置 |
JP2851238B2 (ja) * | 1994-04-22 | 1999-01-27 | 東洋水産株式会社 | 包装食品の加圧加熱殺菌方法 |
JP2779340B2 (ja) * | 1996-02-15 | 1998-07-23 | 株式会社日阪製作所 | 揺動型スプレー式レトルト殺菌方法及び装置 |
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JP3676494B2 (ja) * | 1996-05-27 | 2005-07-27 | 株式会社日阪製作所 | 揺動回転型スプレー式レトルト殺菌機への配線・配管 接続構造 |
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US5956896A (en) * | 1997-01-16 | 1999-09-28 | Miekka; Fred N. | Methods and apparatus for reducing carbon 14 in living tissue |
DE10205458A1 (de) * | 2002-02-08 | 2003-08-28 | Sig Combibloc Sys Gmbh | Verfahren zum Sterilisieren eines in einer Verpackung abgepackten Produktes |
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2005
- 2005-07-04 JP JP2005194878A patent/JP4684026B2/ja not_active Expired - Fee Related
- 2005-12-20 WO PCT/JP2005/023382 patent/WO2007004320A1/ja active Application Filing
- 2005-12-20 CN CN2005800509862A patent/CN101217889B/zh not_active Expired - Fee Related
- 2005-12-20 KR KR1020087002846A patent/KR101006642B1/ko active IP Right Grant
- 2005-12-20 US US11/994,530 patent/US20090238937A1/en not_active Abandoned
-
2011
- 2011-01-14 US US13/006,794 patent/US20110107922A1/en not_active Abandoned
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JPH10304857A (ja) * | 1997-05-08 | 1998-11-17 | Daiwa Can Co Ltd | 缶詰の加熱殺菌装置 |
JP2003072716A (ja) * | 2001-08-31 | 2003-03-12 | Motoharu Takano | 加圧加熱方法および加圧加熱装置 |
Also Published As
Publication number | Publication date |
---|---|
JP4684026B2 (ja) | 2011-05-18 |
JP2007006857A (ja) | 2007-01-18 |
US20110107922A1 (en) | 2011-05-12 |
CN101217889B (zh) | 2010-09-22 |
US20090238937A1 (en) | 2009-09-24 |
KR101006642B1 (ko) | 2011-01-10 |
CN101217889A (zh) | 2008-07-09 |
KR20080033344A (ko) | 2008-04-16 |
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