WO2021118006A1 - 식용 달팽이 비가열 가공방법 - Google Patents
식용 달팽이 비가열 가공방법 Download PDFInfo
- Publication number
- WO2021118006A1 WO2021118006A1 PCT/KR2020/010412 KR2020010412W WO2021118006A1 WO 2021118006 A1 WO2021118006 A1 WO 2021118006A1 KR 2020010412 W KR2020010412 W KR 2020010412W WO 2021118006 A1 WO2021118006 A1 WO 2021118006A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- snail
- drying
- weight
- meat
- freeze
- Prior art date
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 16
- 241000237369 Helix pomatia Species 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000237858 Gastropoda Species 0.000 claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 238000005406 washing Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002775 capsule Substances 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000000859 sublimation Methods 0.000 claims abstract description 4
- 230000008022 sublimation Effects 0.000 claims abstract description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000010410 calcium alginate Nutrition 0.000 claims description 3
- 239000000648 calcium alginate Substances 0.000 claims description 3
- 229960002681 calcium alginate Drugs 0.000 claims description 3
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 238000009700 powder processing Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000002224 dissection Methods 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000005180 public health Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L17/50—Molluscs
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Definitions
- the present invention relates to a processing method for edible snails, and more particularly, to a non-heating processing method capable of minimizing the disappearance of components beneficial to the human body, such as mucin components contained in edible snails.
- snail cuisine is a dish enjoyed in Europe, such as France or Italy, used as a cooking ingredient in China, and is recently enjoyed as a dish in almost all countries such as the United States.
- the snail In France, the snail is called escargot, and it is well known as a traditional French dish, and is mainly used as an appetizer.
- Snails have almost no cholesterol or fat (about 05 to 08%), and contain vitamins A and C and minerals such as zinc, manganese, and calcium.
- protein accounts for about 12 to 16% of the total, and this protein contains about 10 essential amino acids for our body, and it can be said that it is a very good food containing 300 calories per pound.
- the sticky mucin component which is the main component of snails, smoothly changes body functions and has excellent blood circulation and moisturizing effects.
- the present invention has been proposed to improve the problems in the prior art, and by providing a processing method that can be made without high temperature heat treatment of edible snails, it is an object of the present invention to maintain and ingest most of the beneficial components to the human body. .
- the method for processing edible snails of the present invention for achieving the above object comprises: a shell separation step of separating the collected snail flesh from the shell; a washing step of washing the separated snail meat with washing water; a rapid freeze-drying step of rapidly freezing the washed snail flesh to remove moisture by sublimation under low-temperature vacuum conditions; a drying step of performing drying to remove residual moisture from the freeze-dried snail meat; a powder treatment step of pulverizing the snail meat from which moisture has been removed through the drying in a powder form; and a packaging step of packaging the powder into a capsule.
- the present invention exhibits an effect that can contribute to public health by minimizing the destruction of components beneficial to the human body, such as mucin components, by using a non-heating method in which high-temperature heat treatment is not performed during the processing of edible snails.
- FIG. 1 is a flowchart schematically illustrating a processing process of an edible snail according to an embodiment of the present invention.
- Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This embodiment is provided to more completely explain the present invention to those of ordinary skill in the art.
- the snail biomaterial collected in the snail aviary is quickly dissected.
- the dissection of a snail is to separate the snail body and the snail shell, and care must be taken not to introduce shell debris into the container containing the snail body during the dissection process.
- the snail flesh, which consists only of the snail body, is stored separately.
- the present invention is to wash the snail meat hygienically using washing water.
- it is preferable to immerse the snail flesh in purified water for about 20 to 30 minutes, and to remove foreign substances.
- the present invention rapidly freeze-dried the washed snail meat.
- a freeze-drying facility that forms a low-temperature vacuum chamber.
- the snail meat is put into the freeze-drying facility and frozen.
- the operating conditions of the freeze-drying facility it is preferable to carry out the freeze-drying operation in the range of 48 hours at minus 48 °C to 24 hours at minus 60 °C.
- the present invention performs drying to remove the remaining moisture from the frozen snail flesh.
- the drying step it is preferable to put the frozen snail meat on a tray in a freeze drying machine, and to dry there for 24 hours.
- the present invention pulverizes the snail flesh from which moisture has been removed through the drying step. This is to utilize the snail flesh for various purposes. This is because it can be used as an edible material or as a raw material for health supplements. For the pulverization process, it is preferable to pulverize it in the form of a powder using a mill.
- the present invention completes the productization process through the packaging step of packaging the powder into a capsule.
- the product of the present invention manufactured in the form of a capsule through such a processing process is not subjected to high-temperature heat treatment in the manufacturing process of edible snails, and by using a non-heating method, the destruction of components beneficial to the human body such as vitamins and mucin components It can be minimized, and through this, it has an effect that can contribute to public health.
- washing is performed by immersion in washing water for 20 to 30 minutes.
- the washing water used at this time is 70 to 90% by weight of brine, 1 to 10% by weight of potassium carbonate, 1 to 10% by weight of ginger concentrate, 1 to 5% by weight of sorbitol, 1 to 5% by weight of glutamine, 1 to 5% by weight of calcium alginate %, 1 to 5% by weight of kelp extract, and 1 to 3% by weight of corn starch is preferable to achieve a mixed composition.
- glutamine and kelp extract improve the coating effect according to viscosity control
- calcium alginate improves the sterilization function
- corn starch and ginger concentrate maximize the foreign substance removal efficiency through the activation of salt components. do.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (2)
- 사육장에서 채집된 달팽이를 육질과 껍질로 분리시키는 탈각 분리단계(ST 1);상기 분리된 달팽이 육질을 세척수를 이용하여 위생적으로 세척하되, 소금물 70~90중량%, 탄산칼륨 1~10중량%, 생강농축액 1~10중량%, 솔비톨 1~5중량%, 글루타민 1~5중량%, 알긴산칼슘 1~5중량%, 다시마 엑기스 1~5중량%, 옥수수전분 1~3중량%의 혼합 조성을 이루는 세척수에 20분 ~ 30분 동안 침지 과정을 통한 세척이 이루어지는 세척단계(ST 2);상기 세척된 달팽이 육질을 급속으로 동결시켜서 저온진공 조건에서 승화에 의해 수분을 제거하는 급속동결건조단계(ST 3);상기 급속동결건조된 달팽이 육질의 잔존 수분 제거를 위해 24시간 동안 동결건조장치에서 건조를 실시하는 건조단계(ST 4);상기 건조를 통해 수분이 제거된 달팽이 육질을 분말 형태로 분쇄 처리하는 분말처리단계(ST 5); 그리고,상기 분말을 캡슐로 포장하는 포장단계;(ST 6);를 포함하는 것을 특징으로 하는 식용 달팽이 비가열 가공방법.
- 제 1 항에 있어서,상기 급속동결건조단계(ST 3)는, 영하 48 ℃에서 48시간 내지 영하 60 ℃에서 24시간의 범위에서, 동결 건조 작업이 실시되는 것을 특징으로 하는 식용 달팽이 비가열 가공방법.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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KR1020190162615A KR102139730B1 (ko) | 2019-12-09 | 2019-12-09 | 식용 달팽이 비가열 가공방법 |
KR10-2019-0162615 | 2019-12-09 |
Publications (1)
Publication Number | Publication Date |
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WO2021118006A1 true WO2021118006A1 (ko) | 2021-06-17 |
Family
ID=71839090
Family Applications (1)
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PCT/KR2020/010412 WO2021118006A1 (ko) | 2019-12-09 | 2020-08-06 | 식용 달팽이 비가열 가공방법 |
Country Status (2)
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KR (1) | KR102139730B1 (ko) |
WO (1) | WO2021118006A1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113768134A (zh) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | 一种香辣味蜗牛酱 |
Families Citing this family (2)
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KR102139730B1 (ko) * | 2019-12-09 | 2020-07-30 | 양건태 | 식용 달팽이 비가열 가공방법 |
CN112655932A (zh) * | 2021-01-14 | 2021-04-16 | 福建正味生物科技有限公司 | 微胶囊包埋的螺蛳粉香精 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950004651A (ko) * | 1993-07-12 | 1995-02-18 | 배순훈 | 방수형 플랫 와이어 케이블 |
KR970009611A (ko) * | 1995-08-09 | 1997-03-27 | 류홍수 | 인스턴트 달팽이 가공식품조성물 및 그 제조방법 |
KR19980068501A (ko) * | 1997-02-17 | 1998-10-26 | 김진보 | 쓸개액과 달팽이, 누에를 주제로 한 건강보조식품 |
JP2000232866A (ja) * | 1999-02-12 | 2000-08-29 | Pomateia:Kk | 蝸牛の微粉末及びその微粉末の製造方法 |
KR102046974B1 (ko) * | 2019-02-14 | 2019-11-20 | 이숙재 | 달팽이와 한약재를 주원료로 한 비누의 제조방법 |
KR102139730B1 (ko) * | 2019-12-09 | 2020-07-30 | 양건태 | 식용 달팽이 비가열 가공방법 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR200165066Y1 (ko) | 1999-07-22 | 2000-02-15 | 권윤노 | 관연결구용패킹 |
KR100327498B1 (ko) | 2000-01-06 | 2002-03-07 | 재 호 박 | 달팽이 통조림의 제조방법 |
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2019
- 2019-12-09 KR KR1020190162615A patent/KR102139730B1/ko active IP Right Grant
-
2020
- 2020-08-06 WO PCT/KR2020/010412 patent/WO2021118006A1/ko active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950004651A (ko) * | 1993-07-12 | 1995-02-18 | 배순훈 | 방수형 플랫 와이어 케이블 |
KR970009611A (ko) * | 1995-08-09 | 1997-03-27 | 류홍수 | 인스턴트 달팽이 가공식품조성물 및 그 제조방법 |
KR19980068501A (ko) * | 1997-02-17 | 1998-10-26 | 김진보 | 쓸개액과 달팽이, 누에를 주제로 한 건강보조식품 |
JP2000232866A (ja) * | 1999-02-12 | 2000-08-29 | Pomateia:Kk | 蝸牛の微粉末及びその微粉末の製造方法 |
KR102046974B1 (ko) * | 2019-02-14 | 2019-11-20 | 이숙재 | 달팽이와 한약재를 주원료로 한 비누의 제조방법 |
KR102139730B1 (ko) * | 2019-12-09 | 2020-07-30 | 양건태 | 식용 달팽이 비가열 가공방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113768134A (zh) * | 2021-09-10 | 2021-12-10 | 高邮市健龙蜗牛养殖科技有限公司 | 一种香辣味蜗牛酱 |
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