| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | 검은콩분말을 이용한 생선의 염장방법 | KR1020050066656 | 2005-07-22 | KR1020050095758A | 2005-09-30 | 전근식 |
| 본발명은 새로운 생선 자반의 제조방법 및 동 방법으로 생산된 검은콩분을 이용한 저염식 생선자반에 관한 것으로 더 구체적으로 검은콩 분말(60%)와 생선을 절이는 허브류, 야채류, 감귤류로 구성된 그룹의 소금(40%)를 섞는 방법이다. 따라서 검은콩 분말과 소금그룹이 적절하게 조정된 염분을 본원 발명에서 검은콩 분말 소금이라 칭하기로 하고, 이것을 생선에 도포하여 숙성하는 저염식 생선 자반 제조방법에 관한 것이다, 또한 본 발명은 통상적인 생선 자반의 제조과정에서 검은콩 추출액과 허브류, 야채류, 감귤류로 구성된 그룹의 소금을 혼합하여 이것을 검은콩 농축 염수라 칭하고, 검은콩 농축염수를 사용하여 생선을 절인 후 검은콩 분말을 도포하는 과정을 더 포함하는 저염식 검은콩 숙성 생선 자반을 제조하는 방법에 관한 것이다. 그리고 상기 검은콩 농축염수로 생선을 절이고 냉풍건조 후 진공포장하여 유통중 취급에도 불순물 등의 오염이 없도록 하는 검은콩분을 이용한 저염 숙성자반 제조방법이다. 본 발명은 생선취를 제거함과 동시에 검은콩 특유의 향과 맛을 가미할수 있는 새로운 생선자반을 제공함에 그 특징이 있다. | ||||||
| 82 | COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN POULTRY | EP16151059.9 | 2016-01-13 | EP3045051B1 | 2018-12-12 | SANDRA, Sandra; LIU, Henry |
| An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life for poultry. The antimicrobial composition comprises buffered vinegar (BV) and lauramide arginine ethyl ester (LAE). | ||||||
| 83 | MATERIAL FOR INHIBITING DEGRADATION IN FRESHNESS OF MYOGLOBIN-CONTAINING FOOD, AND USE OF SAME | EP15799230.6 | 2015-05-27 | EP3155901A1 | 2017-04-19 | MICHIHATA, Naoki; ISHIDA, Shinji; TERADA, Takenori; TAKAHARA, Atsushi; ARIJI, Masahiko |
An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m2 or more and 20 g/m2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate. |
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| 84 | COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN POULTRY | EP16151059.9 | 2016-01-13 | EP3045051A1 | 2016-07-20 | SANDRA, Sandra; LIU, Henry |
An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life for poultry. The antimicrobial composition comprises buffered vinegar (BV) and lauramide arginine ethyl ester (LAE). |
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| 85 | COMPOSITIONS AND METHODS FOR LOWERING COUNTS OF PATHOGENIC MICROORGANISMS IN FOOD PRODUCTS | EP13749441 | 2013-02-19 | EP2814326A4 | 2015-10-21 | HULL RICHARD; TOLEDO MO MUI; TOLEDO ROMEO |
| Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. | ||||||
| 86 | COMPOSITIONS AND METHODS FOR LOWERING COUNTS OF PATHOGENIC MICROORGANISMS IN FOOD PRODUCTS | EP13749441.5 | 2013-02-19 | EP2814326A1 | 2014-12-24 | HULL, Richard; TOLEDO, Mo Mui; TOLEDO, Romeo |
| Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. | ||||||
| 87 | A PROCESS FOR OBTAINING A FILM COMPRISED OF THE INCORPORATION OF NATURALLY-SOURCED ANTIMICROBIAL AGENTS IN A POLYMERIC STRUCTURE TO DEVELOP PACKAGES FOR INCREASING THE SHELF LIFE OF REFRIGERATED MEAT, PREFERENTIALLY REFRIGERATED FRESH SALMON | EP11805937.7 | 2011-12-02 | EP2646496A1 | 2013-10-09 | GUARDA, Abel; RUBILAR, Javiera; GALOTTO, María José |
| A process for obtaining a film comprised of the incorporation of naturally-sourced antimicrobial agents in a polymeric structure to develop packages for increasing the shelf life of refrigerated meat, preferentially refrigerated fresh salmon, wherein said process comprises the following steps: a) obtaining microcapsules of a naturally- sourced antimicrobial agent in an enveloping medium, comprising the steps of: a1) producing an aqueous phase dissolving gum arabic (Quimatic) and Tween 20 in distilled water; a2) producing an oily phase through a solution of the naturally- sourced antimicrobial agent with a mixture of thymol and carvacrol; a3) preparing an emulsion incorporating the aqueous phase onto the oily phase; b) incorporating the microcapsules into polymers, previously treating them in order to reduce their surface tension (corona treatment), the microcapsules settling over the film, and letting them dry on a stove at controlled temperature. | ||||||
| 88 | Packaging Inserts with Myoglobiin Blooming Agents, Packages and Methods of Packaging | EP07270054.5 | 2007-09-17 | EP1905584A2 | 2008-04-02 | Mengel, Matthew; Latreille, Douglas; Siegel, Dan |
Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided.
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| 89 | Webs with synergists that promote or preserve the desirable color of meat | EP07113201.3 | 2007-07-26 | EP1892093A2 | 2008-02-27 | Siegel, Dan G; Nelson, Kevin Philip; Michaud, Ryan Arthur |
Food packaging articles, food packaging webs, and food packaging methods comprising a myoglobin blooming agent and synergist that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging webs may comprise a myoglobin blooming agent and a synergist.
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| 90 | A method of treating a meat product to reduce a microbial population in the product | EP99116261.1 | 1999-08-18 | EP0985349B1 | 2007-05-16 | Gutzmann, Timothy A.; Anderson, Brian J.; Reed, Pamela, J.; Cords, Bruce R.; Grab, Lawrence A.; Richardson, Edward H. |
| Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing meat product containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 91 | Kühlflüssigkeit | EP01122849.1 | 2001-09-24 | EP1197542A2 | 2002-04-17 | Marton, Andre |
Die Erfindung betrifft die Verwendung von gekühltem Alkohol als Kühlflüssigkeit. Dieser wird Salz der Alkalimetalle, Berylliumgruppe oder Erdalkalimetalle, insbesondere Kochsalz, beigemischt. |
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| 92 | A method of treating a meat product to reduce a microbial population in the product | EP99116261.1 | 1999-08-18 | EP0985349A2 | 2000-03-15 | Gutzmann, Timothy A.; Anderson, Brian J.; Reed, Pamela, J.; Cords, Bruce R.; Grab, Lawrence A.; Richardson, Edward H. |
Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing meat product containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. |
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| 93 | 자소엽 추출물을 포함하는 저장성이 증진된 우육 패티 제조방법 | KR1020150038971 | 2015-03-20 | KR1020160113456A | 2016-09-29 | 정사무엘; 조철훈; 김현주; 이철우 |
| 본발명은자소엽() 추출물을포함하는저장성이증진된우육패티제조방법에관한것으로, 본발명의방법으로제조된자소엽추출물이첨가된우육패티는일반호기성미생물생육을억제하며지방산화방지에효과가있을뿐만아니라, 맛과풍미가증진됨을확인함으로써, 본발명의우육패티제조방법은저장성이증진된우육패티의제조에유용하게사용될수 있다. | ||||||
| 94 | 발아현미 추출물을 함유하는 식품 첨가물 및 이를 이용한 육가공 제품의 산화 방지 방법 | KR1020150013996 | 2015-01-29 | KR1020160093246A | 2016-08-08 | 임병우; 최면; 박태규; 박재식; 박관식 |
| 본발명은육가공제품에발아현미추출물을첨가하는것을특징으로하는육가공제품의산화방지방법, 발아현미추출물을유효성분으로함유하는것을특징으로하는산화방지효과가있는육가공제품용식품첨가물및 상기식품첨가물이처리된것을특징으로하는육가공제품에관한것으로, 발아현미추출물로처리된육가공제품은우수하게산화가방지되고유전자손상이억제되어소비자에게우수한품질의육가공제품을제공할수 있다. | ||||||
| 95 | 플라즈마 처리수 제조 장치 및 활성 가스 발생 장치 | KR1020140166063 | 2014-11-26 | KR1020160062876A | 2016-06-03 | 임유봉; 박상후; 김호락 |
| 본발명은플라즈마처리수제조장치를제공한다. 이플라즈마처리수제조장치는밀폐된공간을제공하는챔버; 상기챔버내부에배치되고대기압유전체장벽방전플라즈마를이용하여산화질소(NOx) 가스를포함하는활성가스를생성하는플라즈마발생부; 상기챔버의내부에배치되고물을수납하고상기대기압플라즈마에노출되는수조; 및상기챔버내부의상기활성가스를제공받아순환시키는활성가스순환부를포함한다. | ||||||
| 96 | 아질산염이 저감된 식육가공품 및 그 제조방법 | KR1020140094942 | 2014-07-25 | KR1020160013462A | 2016-02-04 | 김천제; 황고은; 김현욱; 함윤경; 김용재; 송동헌; 여인준; 임윤빈; 하부일; 이충희; 정태준; 장성진 |
| 본발명은아질산염이저감된식육가공품및 그제조방법에관한것으로서, 더욱상세하게는아질산염첨가량을저감화하는동시에최종제품에서붉은색형성에도움을줄 뿐만아니라식이섬유의기능적특성을제공하는식육가공품및 그제조방법에관한것이다. 상기와같은본 발명에따르면, 식육가공품에홍화홍색소로착색된밀 식이섬유를첨가함으로써, 종래홍화홍색소첨가방법의한계를극복하고식육가공품에첨가되는아질산염의첨가량을줄이면서동시에최종제품의적색도저하를방지하고우수한풍미와발색을나타내는식육가공품을제공하는효과가있다. | ||||||
| 97 | 식품미생물에 대한 항균제 | KR1020060101090 | 2006-10-18 | KR1020080035033A | 2008-04-23 | 황재관; 이선희; 심재석; 윤지훈; 이지혜; 조유미; 김정환 |
| Antibacterial agents are provided to inhibit growth of food borne pathogens without damage of nutrients or lowering of taste in food, and harmful effects on human, so that they are useful in food additives, food storage and food production line. An antibacterial agent for inhibiting growth of food borne pathogens including Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Staphylococcus aureus and Vibrio parahaemolyticus contains 0.0001-1.0 wt.% of panduratin A compound represented by the formula(1) or 0.0001-1.0 wt.% of isopanduratin A compound represented by the formula(2) which is extracted from Kaempferia pandurata, or pharmaceutically acceptable salts thereof. Further, the 0.01 to 10.0 wt.% of Kaempferia pandurata is comprised in the 100 wt.% of compound. | ||||||
| 98 | 키토산 올리고당 처리된 건어물과 그 가공방법 | KR1020040026507 | 2004-04-19 | KR1020050101591A | 2005-10-25 | 최봉길 |
| 본 발명은 키토산 올리고당 처리된 건어물과 그 가공방법에 관한 것으로, 특정의 분자량과 탈 아세틸도를 갖는 키토산을 소정의 공정으로 효소분해하고, 얻어진 키토산 올리고당을 건어물에 도포한 다음 건조하여 완성하는 것이다. 본 발명에서는 키토산에서 분해한 소정의 키토산 올리고당을 멸치, 새우, 뱅어, 명태, 홍합, 미역 등의 건어물에 스프레이 혹은 침지 등의 방법으로 도포함으로써, 키토산 자체를 그대로 도포 처리한 기존의 방법에 비해 가공비용은 줄이면서 키토산의 체내 흡수효율을 높일 수 있는 점이 특징이다. | ||||||
| 99 | 안정화된 산화환원 특성을 나타내는 조성물 및 그 안정화방법 | KR1020057006379 | 2003-07-23 | KR1020050083758A | 2005-08-26 | 드보르니꼬프블라디미르미로노비치 |
| The inventive composition exhibits stabilised oxidation-reduction properties and is embodied in the form of an aqueous solution and/or water-containing raw material which has spontaneously modifying oxidation- reduction properties and are characterised by the spontaneous increase of an oxidation-reduction potential thereof, in which the oxidation- reduction property is stabilised by addition of aminoacids having neutral polar substituents and/or the derivatives thereof, and/or peptides containing said aminoacids, and/or derivatives thereof, and/or the mixtures thereof which can be used for the food industry, medicine, veterinary, the pharmaceutical and cosmetic industries, balneology, agriculture, pisciculture and other pertinent arts. | ||||||
| 100 | ANTIMICROBIAL PACKAGING SYSTEM | PCT/US2010045578 | 2010-08-16 | WO2011034674A3 | 2011-05-12 | BLATTNER PHILLIP W; GRAVES JAMES C; HERSH GARY B; KALSCHEUR DAVID M; SCOTT STEVEN J; URIAS JOAQUIN L |
| Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti -bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | ||||||
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