KR840003787A - Processing and Packaging of Food Ingredients - Google Patents

Processing and Packaging of Food Ingredients Download PDF

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Publication number
KR840003787A
KR840003787A KR1019830001120A KR830001120A KR840003787A KR 840003787 A KR840003787 A KR 840003787A KR 1019830001120 A KR1019830001120 A KR 1019830001120A KR 830001120 A KR830001120 A KR 830001120A KR 840003787 A KR840003787 A KR 840003787A
Authority
KR
South Korea
Prior art keywords
calcium
sodium alginate
salt
product
added
Prior art date
Application number
KR1019830001120A
Other languages
Korean (ko)
Inventor
타우세르 마리타
Original Assignee
괴스타 세브렐
테트라 팩 디벨롭먼트사
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 괴스타 세브렐, 테트라 팩 디벨롭먼트사 filed Critical 괴스타 세브렐
Publication of KR840003787A publication Critical patent/KR840003787A/en

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Dispersion Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음No content

Description

식품원료의 처리 및 포장방법Processing and Packaging of Food Ingredients

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제1도는 본 발명의 공정을 개략적으로 나타낸 것이다.Figure 1 schematically shows the process of the present invention.

Claims (9)

적어도 하나의 응결물질은 알긴산 나트륨염으로 구성함을 특징으로 하는 원료를 분쇄 또는 마쇄시켜 유동상 또는 반 유동조성을 갖게 하며 열의 작용을 통해 생성물을 살균하고 응결물질의 첨가와 무균조건하에서 살균포장으로 생성물을 포장하는 식료품의 포장 및 처리방법.At least one coagulant is composed of sodium alginate salts to pulverize or crush the raw material to give a fluidized or semi-flow composition, sterilize the product through the action of heat, and sterilize the product under sterile packaging under the addition of the coagulant. Method of packaging and processing foodstuffs. 상기 1항에 있어 알긴산 나트륨염은 대략 3%수용액으로 첨가하는 방법.The method of claim 1 wherein the sodium alginate salt is added in approximately 3% aqueous solution. 상기 1항에 있어 알긴산 나트륨염은 분쇄 전 또는 도중에 조원료에 첨가하는 방법.The method of claim 1, wherein the sodium alginate salt is added to the crude material before or during grinding. 상기 1항에 있어 첨가하는 알긴산 나트륨염은 50-70℃로 가열하는 방법.The sodium alginate salt to be added according to claim 1 is heated to 50-70 ° C. 상기 1항에 있어 예를들어 인산칼슘염 또는 시트린 칼슘염과 같이 칼슘이온이 강하게 착염 결합하는 칼슘 화합물들을 살균조작전에 조원료에 첨가하는 방법.The method according to claim 1, wherein calcium compounds strongly bound by calcium ions, such as calcium phosphate salt or citrate calcium salt, are added to the crude material before sterilization. 상기 1항에 있어 알긴산 나트륨과 칼슘화합물들이 각각 화학적으로 결합하여 알긴산 칼슘염을 형성하는 결과로 생성물의 조성이 더욱 고체가 되는 방법.The method of claim 1, wherein the sodium alginate and the calcium compounds are respectively chemically bonded to form calcium alginate salts, resulting in a more solid composition of the product. 상기 6항에 있어 칼슘 화합물과 알긴산 나트륨염 사이의 상기 반응은 그것의 살균포장중에 봉입한 생성물중에 실제로 발생하는 방법.The method according to claim 6, wherein the reaction between the calcium compound and the sodium alginate salt actually occurs in the product enclosed in its sterile packaging. 상기 1항에 있어 최종 생성물 중의 알긴산 칼슘염의 농도는 중량으로 1%보다 적지 않으며 바람직하게 1.4%인 방법.The process of claim 1 wherein the concentration of calcium alginate salt in the final product is no less than 1% by weight and preferably 1.4%. 상기 1항에 있어 분쇄한 조원료는 골분등의 형태로 천연 칼슘화합물들을 함유하는 방법.The method according to claim 1, wherein the pulverized crude material contains natural calcium compounds in the form of bone meal. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830001120A 1982-03-22 1983-03-21 Processing and Packaging of Food Ingredients KR840003787A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8217948 1982-03-22
SE82.017948 1982-03-22

Publications (1)

Publication Number Publication Date
KR840003787A true KR840003787A (en) 1984-10-04

Family

ID=20349265

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830001120A KR840003787A (en) 1982-03-22 1983-03-21 Processing and Packaging of Food Ingredients

Country Status (2)

Country Link
KR (1) KR840003787A (en)
ES (1) ES520811A0 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2046953B1 (en) * 1992-07-22 1994-09-01 Consejo Superior Investigacion AN ANALOGUE FOOD PRODUCT ABOUT CEPHALOPOD AND ITS MANUFACTURING PROCEDURE.
ES2055668B1 (en) * 1993-02-16 1995-03-01 Marin Javier Pastor PROCEDURE AND EXTRUSION HEAD TO MAKE AN ANGULA SUBSTITUTE.
ES2102974B1 (en) * 1996-01-26 1998-04-01 B D N Ingenieria De Alimentaci PROCEDURE FOR OBTAINING FOOD PRODUCTS ANALOGED TO MEAT OR FISHERY PRODUCTS, AND PRODUCT OBTAINED BY THE SAME.

Also Published As

Publication number Publication date
ES8403285A1 (en) 1984-03-16
ES520811A0 (en) 1984-03-16

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E601 Decision to refuse application