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1. (WO2018128525) METHOD FOR PRODUCING FOOD MATERIAL, AND FOOD MATERIAL
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Pub. No.: WO/2018/128525 International Application No.: PCT/KR2018/000426
Publication Date: 12.07.2018 International Filing Date: 09.01.2018
IPC:
A23L 13/70 (2016.01) ,A23L 17/00 (2016.01) ,A23L 5/10 (2016.01)
[IPC code unknown for A23L 13/70][IPC code unknown for A23L 17][IPC code unknown for A23L 5/10]
Applicants: CJ CHEILJEDANG CORPORATION[KR/KR]; CJ Cheiljedang Center, 330, Dongho-ro, Jung-gu, Seoul 04560, KR
Inventors: CHO, Won Il; KR
KIM, Seung Chul; KR
YOON, Sang Eun; KR
LEE, Nam Ju; KR
LEE, Jong Il; KR
KANG, Dae Ik; KR
KIM, Tae Hyeong; KR
Agent: BAE, KIM & LEE IP GROUP; KR
Priority Data:
10-2017-000278709.01.2017KR
10-2018-000280009.01.2018KR
Title (EN) METHOD FOR PRODUCING FOOD MATERIAL, AND FOOD MATERIAL
(FR) PROCÉDÉ DE PRODUCTION DE MATIÈRE ALIMENTAIRE, ET MATIÈRE ALIMENTAIRE
(KO) 식품 재료의 제조방법 및 식품 재료
Abstract:
(EN) The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130 ºC for 10-60 minutes.
(FR) La présente invention concerne un procédé de production de matière alimentaire pour autoclavage, et une matière alimentaire pour autoclavage produite au moyen de ce procédé, ledit procédé comprenant : une étape de durcissement consistant à mélanger une ou plusieurs matières de base, choisies dans le groupe constitué par la viande et les fruits de mer, avec un agent de durcissement contenant du phosphate et de l'amidon, et à réaliser un durcissement; et une étape de chauffage et de stérilisation du matériau de base par chauffage à une température de 110-130°C pendant 10-60 minutes.
(KO) 본 출원은 육류 및 해산물로 이루어진 군에서 선택된 하나 이상의 원료를 인산염 및 전분을 포함하는 염지제와 혼합하여 염지하는 염지 단계; 및 상기 원료를 110 내지 130℃의 온도에서 10 내지 60분 동안 가열하여 살균하는 단계를 포함하는 레토르트용 식품 재료의 제조방법 및 상기 제조방법으로 제조된 레토르트용 식품 재료에 관한 것이다.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Korean (KO)
Filing Language: Korean (KO)