WO2009080093A1 - Composition alimentaire à longue durée de conservation et procédé pour sa préparation - Google Patents

Composition alimentaire à longue durée de conservation et procédé pour sa préparation Download PDF

Info

Publication number
WO2009080093A1
WO2009080093A1 PCT/EP2007/064184 EP2007064184W WO2009080093A1 WO 2009080093 A1 WO2009080093 A1 WO 2009080093A1 EP 2007064184 W EP2007064184 W EP 2007064184W WO 2009080093 A1 WO2009080093 A1 WO 2009080093A1
Authority
WO
WIPO (PCT)
Prior art keywords
food composition
composition according
preparing
food
ingestible
Prior art date
Application number
PCT/EP2007/064184
Other languages
English (en)
Inventor
Shiok Guat Teh
Amarinder Pal Singh Bhandari
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to PCT/EP2007/064184 priority Critical patent/WO2009080093A1/fr
Priority to PCT/EP2008/067341 priority patent/WO2009080547A2/fr
Priority to EP08864778A priority patent/EP2224827A2/fr
Priority to BRPI0821380-1A2A priority patent/BRPI0821380A2/pt
Priority to RU2010129521/13A priority patent/RU2481003C2/ru
Priority to UAA201008854A priority patent/UA104582C2/ru
Priority to NZ584852A priority patent/NZ584852A/en
Priority to CN2008801215658A priority patent/CN101902928A/zh
Priority to AU2008340435A priority patent/AU2008340435A1/en
Priority to CA2701987A priority patent/CA2701987A1/fr
Priority to ARP080105542A priority patent/AR069816A1/es
Priority to TW097149963A priority patent/TW200948289A/zh
Priority to CL2008003856A priority patent/CL2008003856A1/es
Publication of WO2009080093A1 publication Critical patent/WO2009080093A1/fr
Priority to IL204833A priority patent/IL204833A/en

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Definitions

  • the present invention relates to a shelf-stable food composition with a low acidic content, and a process for the preparation thereof.
  • a cooking base is commonly used in the preparation of soup, sauce and gravy for various culinary products. It is convenient to use and may even enhance the taste of culinary products in which they are used. Cooking bases have become an important element or ingredient in food preparation, whether in Asian or Western countries. The usefulness and practical advantages of cooking bases are clearly shown if one were to contemplate the amount of time and effort that one will have to expend in order to prepare a fresh homemade cooking base.
  • a cooking base normally requires multiple ingredients to prepare whereby the difficulties will start at the procurement stage in which various ingredients have to be purchased. Thereafter, one will have to go through the laborious process of cleaning, cutting, milling, frying and other necessary steps. All these have to be carried out and completed before one can actually use the prepared cooking base for a desired dish.
  • the cooking base available in the market is normally suitable for use in the preparation of one specific type of culinary product only and consumers may have to purchase different types of cooking bases for used in preparing different types of dishes.
  • some cooking bases are specially designed for use in chicken dishes and are not recommended for use with other dishes such as fish or vegetables.
  • Microorganisms are also sensitive to acids in various degrees. Therefore, preservation can also be achieved by using the addition of food acids.
  • the preserving effect of acid is due to the hydrogen ion concentration and its destabilisation effect on bacterial cells.
  • the addition of food acids results in a higher acidic content to the food products and the food products will therefore possess a sourish taste that is unpleasant to the consumers.
  • Sterilisation is a process that effectively kills or eliminates microbiological organisms which might be present in the products.
  • thermal processing There are a few methods to achieve the sterilisation including thermal processing and irradiation.
  • thermal processing which exposes the product to a relatively high temperature for a long period of time. While the food products may now be free of microorganisms and therefore have a longer shelf life, the thermal processing can literally ruin the texture and colour of the products.
  • homemade refers to a version of food composition which is just cooked whereby the flavour, texture and colour of the food composition are closer to the natural or fresh product, and the nutrient content of the materials used is maintained at levels similar to that found in home cooked food.
  • Another object of the present invention is to provide a food composition which is shelf-stable under normal storage conditions and once opened, it can be kept for at least two weeks .
  • shelf-stable refers to a version of food composition which is able to be stored at room temperature for a prolonged period of time while the texture and taste of the composition are substantially retained.
  • a further object of the present invention is to provide a food composition which does not contain preservatives and can be used as a cooking base across a variety of dishes for both vegetarians and non-vegetarians.
  • Another objective of the present invention is to provide a food composition that can be used as a basis for various dishes, or be added into such dishes to enhance the taste and deliciousness .
  • the food composition of the present invention is in the form of a cooking base, paste, dip, cube, powder or granule for use in the preparation of various culinary products.
  • the shelf stability of the present food composition is achieved through a few means. One of them is the application of heat.
  • the parameter used in the present invention is at a lower value i.e. at a lower temperature for the same time or the same temperature for less time, or both lower temperature and less time.
  • the application of heat is carried out at a temperature between 85 ° C and 95 ° C for between 10 and 20 minutes during the preparation of the food composition to eliminate undesirable microorganisms, and effecting in the resulting food composition a pre-determined water activity value (A w value) and an optimum salt content to prevent the growth of undesirable microorganisms.
  • a w value water activity value
  • the water activity value is in the range of 0.6 to 0.9 and more preferably at 0.8.
  • the salt content is preferably in the range of 13% to 22% by weight based on the total weight of liquid content, more preferably at 13% by weight based on the total weight of liquid content.
  • the present invention further relates to a process of making the above described food composition which comprises the steps of: a) milling an ingestible raw material; b) frying the milled ingestible raw material in an edible oil; c) adding tomato paste to the fried material of step (b) and mixed well to form a mixture; d) adding salt to the mixture; e) treating the salt added mixture with heat at a predetermined temperature for a certain amount of time to form the food composition
  • the process of preparing a food composition of the present invention further comprises a step of frying a spice, preferably onion which has been milled into a smaller form, in an edible oil prior to the step of frying the milled ingestible raw material in an edible oil.
  • the ingestible raw material comprises any one or a combination of vegetables, legumes, leaves, flowers, stems, seeds, fruits or any other edible materials obtainable from a plant, preferably the ingestible raw material is any one or a combination of ginger and garlic.
  • the salt added mixture as mentioned in the above list of steps is treated with heat through the pasteurisation process which is carried out at a temperature between 85° C and 95° C for between 10 and 20 minutes.
  • dehydrated leafy vegetables, vegetable bits or vegetable particulates such as dehydrated coriander leaves or onion bits can be added to the mixture to enhance the flavour of the composition.
  • the food composition of the present invention may be further processed into any physical form comprising cooking base, paste, liquid sauce, cubes, powder or granules. Also, the food composition of the present invention may be used to produce any other food products. Detailed description of the preferred embodiments
  • the present invention concerns a food composition that is flavorful and is useful as an ingredient or base for various culinary applications.
  • the food composition of the present invention can be added into various culinary products as a taste enhancer for imparting the deliciousness .
  • the food composition of the present invention is prepared through a process which will be described in detail below and the food composition is suitable to be used in the preparation of soups, sauces, gravies, dishes, or it can be used as garnish, seasoning or dip for dishes.
  • the process of preparing a food composition according to the present invention is designed to produce a food composition which possesses a unique taste that is closer to the natural and fresh product. It also closely resembles the taste of a homemade product .
  • the process according to the present invention comprises the steps of: a) milling an ingestible raw material; b) frying the milled ingestible raw material in an edible oil; c) adding tomato paste to the fried material of step (b) and mixed well to form a mixture; d) adding salt to the mixture; e) treating the salt added mixture with heat at a predetermined temperature for a certain amount of time to form the food composition .
  • the ingestible raw material is an edible plant comprising any one or a combination of leaves, flowers, stems, seeds, legumes, fruits or any other edible materials obtainable from a plant.
  • the ingestible raw material is any one of ginger or garlic or a combination thereof.
  • the ingestible raw materials used can be fresh, frozen or aseptically packed garlic or ginger or a combination thereof.
  • the ingestible raw materials are subjected to the preparation process of peeling off the skin, cleaning, draining and milling into smaller particulates or pieces or be reduced into paste form.
  • the milled ingestible raw material can be used directly to prepare the food composition or alternatively, it can be mixed with an edible oil preferably a vegetable oil comprising any one or a combination of corn oil, sunflower oil, safflower oil, olive oil, maize oil, canola oil, grape seed oil, sesame oil or palm olein to form a pre-mixed material.
  • the pre-mixed material will be subjected to a heat treatment, preferably a pasteurisation process that is carried out at a temperature between 85 °C and 95 °C for between 10 and 20 minutes.
  • the pasteurised pre-mixed material will then be left to cool until at least 60 °C after which they will be stored for future use.
  • the process of the present invention further comprises a step of frying a spice in an edible oil prior to the step of frying the milled ingestible raw material in an edible oil.
  • the spice according to the present invention is preferably onion which has been subjected to a preparation process that is similar to the preparation process for the ingestible raw materials.
  • the milled ingestible raw material or the pre-mixed material is then fried together with the fried onion in the edible oil until a stage where the pre-mixed material and the onion emanate an acceptable level of fragrance.
  • Tomato paste and salt at an amount that is sufficient to improve the taste appealing properties of the food composition are added to the fried composition and all materials are mixed well and evenly.
  • the final composition will go through a heat treatment which is a pasteurisation process at a temperature between 85 °C and 95 °C for a period between 10 and 20 minutes.
  • dehydrated leafy vegetables, vegetable bits or vegetable particulates such as coriander leaves or onion bits can be added to the composition after the heat treatment to enhance and boost the taste of the composition.
  • the pasteurised composition will be left to cool before it is sent for packaging.
  • the food composition of the present invention may be further processed into any physical form comprising cooking base, paste, liquid sauce, cubes, powder or granules.
  • the steps involved in the process of preparing the food composition according to the present invention are not consequent and can be performed in a modular fashion. It can be performed either in a batch process, semi-continuous process, or continuous process, depending on the availability of equipment and the desirable manufacturing parameters.
  • the food composition of the present invention does not contain any preservatives or chemical additives for preservation purpose.
  • the food composition of the present invention is not added with any additional food acid during processing. Therefore, the food composition of the present invention has a more natural taste as compared to those products that are added with food acids for preservation purposes.
  • the products with high acidic content normally possess a sourly taste that is unpleasant to the palate.
  • the food composition of the present invention has a substantially low acidic content in the range of pH3.7 to pH3.9.
  • the food composition produced in accordance with the afore- described process is a shelf-stable food composition which can be kept in refrigerator for about two weeks after opening, without any alteration or impairment to its taste or texture.
  • This feature is achieved by managing and controlling the factors that can affect or inhibit the growth of microorganisms such as temperature, water activity, acidity, redox potential and others.
  • the factors that are managed and controlled in the present invention to minimise or inhibit the growth and activeness of microorganisms are basically temperature, water activity and salt related factors. The temperature is applied to the food composition during processing whereas water activity and salt related factors are controlled in the finished product itself. During the process of making the food composition, the undesirable microorganisms are killed or eliminated via heat application.
  • the heat application of the present invention is performed at a lower value i.e. at a lower temperature for the same time, the same temperature for less time, or both lower temperature and less time.
  • the value used is well controlled so that the heat applied to the food composition is sufficient to kill or eliminate undesirable microorganisms without adversely affecting the texture and natural taste of the food composition .
  • the application of heat is carried out during the pasteurisation process.
  • a number of harmless or beneficial microorganisms will remain in the food composition.
  • Sterilisation is performed at a higher temperature and may destroy all lifeforms in the product.
  • the high temperature may also overcook or overheat the food product that is sensitive to heat and as a result thereof, impairing the organoleptic properties of the food product.
  • the heat applied to the food composition of the present invention is sufficient to kill or eliminate undesirable microorganisms while the organoleptic properties of the food composition are retained.
  • the pasteurisation is carried out at a temperature between 85 °C and 95 °C for a period between 10 and 20 minutes which can result in the food composition having a pre-determined water activity value (A w value) and an optimum salt content to prevent the growth of undesirable or pathogenic microorganisms .
  • the finished product obtained from the process as described above has a water activity value between 0.6 and 0.9, preferably at 0.8 and a substantially low salt content between 13% and 22% by weight based on the total weight of liquid content, with a preferred content of 13% by weight based on the total weight of liquid content.
  • water activity is a measurement of water content. It refers to the ratio of the vapour pressure of water in the product to the vapour pressure of pure water at the same temperature. Pure distilled water has a water activity of exactly one. As the temperature increases, A w will typically increase. Products that have higher A w value are usually more supportive of the microorganisms' growth as most microorganisms require A w value of at least 0.91 and above to grow. Therefore, if water activity of a product is kept below a certain value, the growth of microorganisms is restricted.
  • the three factors as described above i.e. the application of heat, control of water activity and control of salt content act synergistically in inhibiting microbial growth. With the combination of these three factors, the stability of the food composition can be increased effectively which results in a shelf-stable food composition that retains the natural taste and nutritional contents.
  • the present invention also relates to food products prepared using the above-described food composition and food products prepared through the process of the present invention.
  • the cooking base was found to be shelf stable at room temperature for more than 12 months in moisture tight packaging and has excellent colour stability.
  • the cooking base can be kept in refrigerator for about two weeks after opening, without any alteration or impairment to its taste or texture.
  • the cooking base has a water activity of 0.8 and a salt content of 13% by weight based on the total weight of liquid content .
  • the ingredients of onion, garlic and ginger were first prepared into a pre-mix.
  • the fresh milled onion which was prepared through a procedure similar to that as described in Example 1 was further mixed with corn oil and salt to form an onion pre-mix.
  • the resulting mixture was then treated at 90 °C for 15 minutes after which it was left to cool before being packed and stored for future use.
  • Garlic pre-mix and ginger pre-mix were prepared through a similar procedure as that for preparing onion pre-mix.
  • the pre-mixes of onion, garlic and ginger were prepared in a formulation as follows:
  • the cooking base has a water activity of 0.8 and a salt content of 13% by weight based on the total weight of liquid content .

Landscapes

  • 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)
  • Seeds, Soups, And Other Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention porte sur une composition alimentaire à longue durée de conservation et sur un procédé pour sa préparation. La présente invention concerne une composition alimentaire qui est a une longue durée de conservation, qui a une faible teneur en acide, dans la plage de pH 3,7 à pH 3,9, une valeur d'activité d'eau (Aw) dans la plage de 0,6 à 0,9 et une teneur en sel dans la plage de 13 % à 22 % en poids sur la base du poids total de la teneur en liquide. La présente invention concerne en outre un procédé pour la production de celle-ci.
PCT/EP2007/064184 2007-12-19 2007-12-19 Composition alimentaire à longue durée de conservation et procédé pour sa préparation WO2009080093A1 (fr)

Priority Applications (14)

Application Number Priority Date Filing Date Title
PCT/EP2007/064184 WO2009080093A1 (fr) 2007-12-19 2007-12-19 Composition alimentaire à longue durée de conservation et procédé pour sa préparation
CN2008801215658A CN101902928A (zh) 2007-12-19 2008-12-11 一种耐贮存食品组合物及其制备方法
AU2008340435A AU2008340435A1 (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
BRPI0821380-1A2A BRPI0821380A2 (pt) 2007-12-19 2008-12-11 Composição alimentícia não-perecível e processo para a preparação da mesma
RU2010129521/13A RU2481003C2 (ru) 2007-12-19 2008-12-11 Стабильная в хранении жидкая кулинарная основа без консервантов, способ ее производства и пищевая композиция, ее содержащая
UAA201008854A UA104582C2 (ru) 2007-12-19 2008-12-11 Стабильная в хранении, жидкая кулинарная основа без консервантов, способ ее приготовления и пищевая композиция, содержащая ее
NZ584852A NZ584852A (en) 2007-12-19 2008-12-11 A shelf-stable food composition and a process for the preparation thereof
PCT/EP2008/067341 WO2009080547A2 (fr) 2007-12-19 2008-12-11 Composition alimentaire longue conservation et son procédé de préparation
EP08864778A EP2224827A2 (fr) 2007-12-19 2008-12-11 Composition alimentaire longue conservation et son procédé de préparation
CA2701987A CA2701987A1 (fr) 2007-12-19 2008-12-11 Composition alimentaire longue conservation et son procede de preparation
ARP080105542A AR069816A1 (es) 2007-12-19 2008-12-18 Un compuesto alimentario de larga vida util y el proceso de preparacion del mismo
TW097149963A TW200948289A (en) 2007-12-19 2008-12-19 A shelf-stable food composition and a process for the preparation thereof
CL2008003856A CL2008003856A1 (es) 2007-12-19 2008-12-19 Un proceso de preparación de un compuesto alimentario que posee una larga vida útil y un bajo contenido ácido, que comprende las etapas de moler una materia prima ingerible, freir la materia prima ingerible, añadir vegetal fresco, añadir sal a la mezcla en una cantidad de 13 a 22 %; y tratar la mezcla a una temperatura de entre 85°c y 95 °c por entre 10 y 20 minutos.
IL204833A IL204833A (en) 2007-12-19 2010-04-06 An acidic food preparation that is stable over a long time or has a long shelf life and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2007/064184 WO2009080093A1 (fr) 2007-12-19 2007-12-19 Composition alimentaire à longue durée de conservation et procédé pour sa préparation

Publications (1)

Publication Number Publication Date
WO2009080093A1 true WO2009080093A1 (fr) 2009-07-02

Family

ID=40225349

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/EP2007/064184 WO2009080093A1 (fr) 2007-12-19 2007-12-19 Composition alimentaire à longue durée de conservation et procédé pour sa préparation
PCT/EP2008/067341 WO2009080547A2 (fr) 2007-12-19 2008-12-11 Composition alimentaire longue conservation et son procédé de préparation

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/067341 WO2009080547A2 (fr) 2007-12-19 2008-12-11 Composition alimentaire longue conservation et son procédé de préparation

Country Status (12)

Country Link
CN (1) CN101902928A (fr)
AR (1) AR069816A1 (fr)
AU (1) AU2008340435A1 (fr)
BR (1) BRPI0821380A2 (fr)
CA (1) CA2701987A1 (fr)
CL (1) CL2008003856A1 (fr)
IL (1) IL204833A (fr)
NZ (1) NZ584852A (fr)
RU (1) RU2481003C2 (fr)
TW (1) TW200948289A (fr)
UA (1) UA104582C2 (fr)
WO (2) WO2009080093A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11793212B2 (en) * 2015-10-06 2023-10-24 Wm. Wrigley Jr. Company Shelf stable, high moisture fruit confections produced from secondary fruit products
CN115307254A (zh) * 2022-07-06 2022-11-08 广东久量股份有限公司 紫外线人体感应杀菌灯的控制方法、系统、设备及介质

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0970619A2 (fr) * 1998-07-09 2000-01-12 Unilever N.V. Concentrés pour sauces et soupes
US6586033B1 (en) * 1999-05-21 2003-07-01 Lipton, Division Of Conopco, Inc. Ionic stable emulsion sauce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0970619A2 (fr) * 1998-07-09 2000-01-12 Unilever N.V. Concentrés pour sauces et soupes
US6586033B1 (en) * 1999-05-21 2003-07-01 Lipton, Division Of Conopco, Inc. Ionic stable emulsion sauce

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "CHEF Sauce Tomate à la Provençale 840 g", FICHE TECHNIQUE NESTLE, September 2007 (2007-09-01), XP002510612, Retrieved from the Internet <URL:http://www.nestleprofessional.com/france/fr/Documents/Fiches_Techniques/FT_Culinaires/3033710031207.pdf> [retrieved on 20090115] *

Also Published As

Publication number Publication date
IL204833A0 (en) 2010-11-30
WO2009080547A3 (fr) 2009-10-15
CA2701987A1 (fr) 2009-07-02
BRPI0821380A2 (pt) 2014-12-23
TW200948289A (en) 2009-12-01
AU2008340435A1 (en) 2009-07-02
RU2010129521A (ru) 2012-01-27
RU2481003C2 (ru) 2013-05-10
NZ584852A (en) 2012-06-29
UA104582C2 (ru) 2014-02-25
WO2009080547A2 (fr) 2009-07-02
CL2008003856A1 (es) 2010-01-11
AR069816A1 (es) 2010-02-17
CN101902928A (zh) 2010-12-01
IL204833A (en) 2013-10-31

Similar Documents

Publication Publication Date Title
KR101348449B1 (ko) 다양한 요리 양념에 이용할 수 있는 페이스트상 홍고추 발효 조성물, 이를 이용한 조미료 조성물 및 이의 제조방법
CN104886512B (zh) 即食脆爽保鲜蔬菜及其制备方法
RU2186502C2 (ru) Салат
CN105995917B (zh) 泡椒酱汁及其制备方法
KR100692297B1 (ko) 노가리 육수를 이용한 김치 제조 방법 및 그 김치
KR101603750B1 (ko) 냉면 육수 제조방법
CN104855904B (zh) 一种方便型雪豆酸菜及其制备方法
KR20140130070A (ko) 갓 피클과 이의 제조방법
KR20160125254A (ko) 조미분말 제조방법 및 조미분말
WO2009080093A1 (fr) Composition alimentaire à longue durée de conservation et procédé pour sa préparation
KR0138015B1 (ko) 갓김치의 제조방법
KR101257337B1 (ko) 다용도 분말소스의 제조방법 및 이에 의해 제조된 다용도 분말소스
CN107981283A (zh) 一种营养丰富的腌制萝卜制备方法
EP2224827A2 (fr) Composition alimentaire longue conservation et son procédé de préparation
KR20090039270A (ko) 김밥의 제조방법
KR100296648B1 (ko) 떡볶이조리용양념조성물및이를포함하는즉석조리용떡볶이
KR102282350B1 (ko) 매콤 조개육수 베이스를 포함하는 봉골레 파스타 소스 제조방법 및 이를 통해 제조되는 봉골레 파스타 소스
JP7093948B2 (ja) 炊飯用粉末調味料及びそれを用いた炊飯方法
KR102671378B1 (ko) 김치 제조방법
CN113040341B (zh) 一种卤肉的加工方法
KR101972975B1 (ko) 동치미 냉면 육수의 제조방법
KR101956476B1 (ko) 양파 발효 집장 제조방법 및 이에 의해 제조된 양파 발효 집장
KR20030095818A (ko) 두릅 장아찌의 제조 방법
Bigueja et al. Development of bottled tunanut
Mäkinen et al. Processing, effects and use of oregano and marjoram in foodstuffs and in food preparation

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07857807

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 07857807

Country of ref document: EP

Kind code of ref document: A1