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WO2018004249A3 - 장류의 제조방법 및 이에 의해 제조된 장류 - Google Patents

장류의 제조방법 및 이에 의해 제조된 장류 Download PDF

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Publication number
WO2018004249A3
WO2018004249A3 PCT/KR2017/006820 KR2017006820W WO2018004249A3 WO 2018004249 A3 WO2018004249 A3 WO 2018004249A3 KR 2017006820 W KR2017006820 W KR 2017006820W WO 2018004249 A3 WO2018004249 A3 WO 2018004249A3
Authority
WO
WIPO (PCT)
Prior art keywords
fermented soybean
soybean products
preparing
prepared
products prepared
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2017/006820
Other languages
English (en)
French (fr)
Other versions
WO2018004249A2 (ko
Inventor
장은석
신혜원
조선아
송치광
장현준
강대익
문병석
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
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 CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Priority to EP17820525.8A priority Critical patent/EP3479702A4/en
Priority to US16/312,505 priority patent/US20190159491A1/en
Priority to JP2018563466A priority patent/JP6898032B2/ja
Priority to CN201780040832.8A priority patent/CN109475158A/zh
Publication of WO2018004249A2 publication Critical patent/WO2018004249A2/ko
Publication of WO2018004249A3 publication Critical patent/WO2018004249A3/ko
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28D—HEAT-EXCHANGE APPARATUS, NOT PROVIDED FOR IN ANOTHER SUBCLASS, IN WHICH THE HEAT-EXCHANGE MEDIA DO NOT COME INTO DIRECT CONTACT
    • F28D1/00—Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators
    • F28D1/02—Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with heat-exchange conduits immersed in the body of fluid
    • F28D1/04—Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with heat-exchange conduits immersed in the body of fluid with tubular conduits
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28F—DETAILS OF HEAT-EXCHANGE AND HEAT-TRANSFER APPARATUS, OF GENERAL APPLICATION
    • F28F19/00—Preventing the formation of deposits or corrosion, e.g. by using filters or scrapers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28F—DETAILS OF HEAT-EXCHANGE AND HEAT-TRANSFER APPARATUS, OF GENERAL APPLICATION
    • F28F19/00—Preventing the formation of deposits or corrosion, e.g. by using filters or scrapers
    • F28F19/008—Preventing the formation of deposits or corrosion, e.g. by using filters or scrapers by using scrapers
    • 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
    • A23V2300/24—Heat, thermal treatment
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • General Engineering & Computer Science (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 장류의 제조방법 및 이에 의해 제조된 장류에 관한 것으로, 구체적으로는 원료의 물성을 조절하고 관형 열교환기(tubular-type heat exchanger)를 이용하여 살균하는 단계를 포함하는 장류의 제조방법을 통해 장류의 품질을 유지하면서 보존성이 향상된 장류의 제조방법에 관한 것이다.
PCT/KR2017/006820 2016-06-30 2017-06-28 장류의 제조방법 및 이에 의해 제조된 장류 Ceased WO2018004249A2 (ko)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP17820525.8A EP3479702A4 (en) 2016-06-30 2017-06-28 METHOD FOR THE PRODUCTION OF FERMENTED SOYBEAN PRODUCTS AND FERMENTED SOYBEAN PRODUCTS PRODUCED BY THEM
US16/312,505 US20190159491A1 (en) 2016-06-30 2017-06-28 Method for preparing fermented soybean products and fermented soybean products prepared thereby
JP2018563466A JP6898032B2 (ja) 2016-06-30 2017-06-28 醤類の製造方法及びこれによって製造された醤類
CN201780040832.8A CN109475158A (zh) 2016-06-30 2017-06-28 酱类的制备方法以及由此制备的酱类

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020160082657A KR101752095B1 (ko) 2016-06-30 2016-06-30 장류의 제조방법 및 이에 의해 제조된 장류
KR10-2016-0082657 2016-06-30

Publications (2)

Publication Number Publication Date
WO2018004249A2 WO2018004249A2 (ko) 2018-01-04
WO2018004249A3 true WO2018004249A3 (ko) 2018-02-22

Family

ID=59280529

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2017/006820 Ceased WO2018004249A2 (ko) 2016-06-30 2017-06-28 장류의 제조방법 및 이에 의해 제조된 장류

Country Status (6)

Country Link
US (1) US20190159491A1 (ko)
EP (1) EP3479702A4 (ko)
JP (1) JP6898032B2 (ko)
KR (1) KR101752095B1 (ko)
CN (1) CN109475158A (ko)
WO (1) WO2018004249A2 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101982287B1 (ko) 2019-01-04 2019-05-24 (주)청아굿푸드 천연 추출물 함유 서방성 제제 및 그 제조방법
CN113234787B (zh) * 2021-05-27 2023-10-17 费森尤斯卡比华瑞制药有限公司 药品灭菌前药液微生物耐热性检查方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028641A (ko) * 1994-04-07 1995-11-22 손종업 즉석 콩비지찌게의 제조방법
KR0171251B1 (ko) * 1995-07-14 1999-01-15 원철희 김치전골 양념의 제조방법
KR100495568B1 (ko) * 2002-08-16 2005-06-16 한국식품연구원 고추장 소스조성물 및 그의 제조방법
KR101459839B1 (ko) * 2012-11-15 2014-11-07 씨제이제일제당 (주) 상온유통이 가능한 된장소스 및 그 제조방법
KR20160011519A (ko) * 2014-07-22 2016-02-01 윤석탁 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3491007B2 (ja) * 2001-10-18 2004-01-26 三郎 大原 袋詰め味噌の膨れ防止及び味噌中の芽胞菌増殖抑制製剤
JP2003284539A (ja) * 2002-03-29 2003-10-07 Nisshin Foods Kk 液状食品の殺菌方法
JP2008245573A (ja) * 2007-03-30 2008-10-16 Sunstar Inc 野菜破砕物の乳酸発酵物の製造方法
JP5522770B2 (ja) * 2008-07-17 2014-06-18 雪印メグミルク株式会社 チーズ様食品及びその製造方法
JP5939785B2 (ja) * 2011-03-13 2016-06-22 日本テトラパック株式会社 液体食品用加熱滅菌装置及びその方法
JP2015033344A (ja) * 2013-08-09 2015-02-19 不二製油株式会社 大豆たん白含有液状食品

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950028641A (ko) * 1994-04-07 1995-11-22 손종업 즉석 콩비지찌게의 제조방법
KR0171251B1 (ko) * 1995-07-14 1999-01-15 원철희 김치전골 양념의 제조방법
KR100495568B1 (ko) * 2002-08-16 2005-06-16 한국식품연구원 고추장 소스조성물 및 그의 제조방법
KR101459839B1 (ko) * 2012-11-15 2014-11-07 씨제이제일제당 (주) 상온유통이 가능한 된장소스 및 그 제조방법
KR20160011519A (ko) * 2014-07-22 2016-02-01 윤석탁 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법

Also Published As

Publication number Publication date
CN109475158A (zh) 2019-03-15
KR101752095B1 (ko) 2017-06-28
JP2019517263A (ja) 2019-06-24
EP3479702A2 (en) 2019-05-08
WO2018004249A2 (ko) 2018-01-04
US20190159491A1 (en) 2019-05-30
EP3479702A4 (en) 2020-04-01
JP6898032B2 (ja) 2021-07-07

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