SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME
The present invention relates to a food containing softened fishes and shellfishes and a method for preparing the same. The food containing softened fishes and shellfishes is prepared by dipping a high pressure processed fish and shellfish food into an enzyme-containing solution. Therefore, the food...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; kor |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | JUNG, DA SOM WOO, HYUN JUNG YOO, YOUNG MI KIM, EUN A KIM, BYUNG CHUL CHO, EUN KYUNG LEE, MI YEON |
| description | The present invention relates to a food containing softened fishes and shellfishes and a method for preparing the same. The food containing softened fishes and shellfishes is prepared by dipping a high pressure processed fish and shellfish food into an enzyme-containing solution. Therefore, the food containing softened fishes and shellfishes maintains the original shape thereof, has a hardness at which an aged person having a deteriorated function of mastication, deglutition, and digestion, a patient, or an infant having immature teeth are capable of chewing or swallowing, has no black film (water scale) in edge tissues disposed along an edge of a surface thereof, and has improved texture, appearance, taste, and overall preference in comparison with a fish and shellfish food prepared by injecting an enzyme solution into tissues of the fish and shellfish food and then processing the resultant at high pressure.
본 발명은 고압처리된 어패류 식품을 효소가 함유된 효소액에 침지하여 어패류 식품의 고유한 형태는 유지하되 저작, 연하, 소화기능 등이 저하된 고령자 및 환자, 또는 치아의 발달이 미숙한 유아 등이 쉽게 씹거나 삼킬 수 있는 경도를 가지고, 어패류 연화 식품 표면 가장자리의 테두리 조직 내 검은색 막(물때; water scale)이 제거되었으며, 어패류 식품 조직 내로 효소액을 주입한 후 고압처리한 어패류 식품에 비하여 조직감, 외관, 맛 및 전반적인 기호도가 향상된 어패류 연화 식품 및 그 제조방법에 관한 것이다. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20160046972A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20160046972A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20160046972A3</originalsourceid><addsrcrecordid>eNrjZHAP9ncLcfXz9HNXcPMM9nANVnD0c1EAMnx8oHw3f38XsKCva4gHkOnmH6QQEOQa4BgE0hTi4aoQ7OjrysPAmpaYU5zKC6W5GZTdXEOcPXRTC_LjU4sLEpNT81JL4r2DjAwMzQwMTMwszY0cjYlTBQBndy0i</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME</title><source>esp@cenet</source><creator>JUNG, DA SOM ; WOO, HYUN JUNG ; YOO, YOUNG MI ; KIM, EUN A ; KIM, BYUNG CHUL ; CHO, EUN KYUNG ; LEE, MI YEON</creator><creatorcontrib>JUNG, DA SOM ; WOO, HYUN JUNG ; YOO, YOUNG MI ; KIM, EUN A ; KIM, BYUNG CHUL ; CHO, EUN KYUNG ; LEE, MI YEON</creatorcontrib><description>The present invention relates to a food containing softened fishes and shellfishes and a method for preparing the same. The food containing softened fishes and shellfishes is prepared by dipping a high pressure processed fish and shellfish food into an enzyme-containing solution. Therefore, the food containing softened fishes and shellfishes maintains the original shape thereof, has a hardness at which an aged person having a deteriorated function of mastication, deglutition, and digestion, a patient, or an infant having immature teeth are capable of chewing or swallowing, has no black film (water scale) in edge tissues disposed along an edge of a surface thereof, and has improved texture, appearance, taste, and overall preference in comparison with a fish and shellfish food prepared by injecting an enzyme solution into tissues of the fish and shellfish food and then processing the resultant at high pressure.
본 발명은 고압처리된 어패류 식품을 효소가 함유된 효소액에 침지하여 어패류 식품의 고유한 형태는 유지하되 저작, 연하, 소화기능 등이 저하된 고령자 및 환자, 또는 치아의 발달이 미숙한 유아 등이 쉽게 씹거나 삼킬 수 있는 경도를 가지고, 어패류 연화 식품 표면 가장자리의 테두리 조직 내 검은색 막(물때; water scale)이 제거되었으며, 어패류 식품 조직 내로 효소액을 주입한 후 고압처리한 어패류 식품에 비하여 조직감, 외관, 맛 및 전반적인 기호도가 향상된 어패류 연화 식품 및 그 제조방법에 관한 것이다.</description><language>eng ; kor</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160502&DB=EPODOC&CC=KR&NR=20160046972A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160502&DB=EPODOC&CC=KR&NR=20160046972A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JUNG, DA SOM</creatorcontrib><creatorcontrib>WOO, HYUN JUNG</creatorcontrib><creatorcontrib>YOO, YOUNG MI</creatorcontrib><creatorcontrib>KIM, EUN A</creatorcontrib><creatorcontrib>KIM, BYUNG CHUL</creatorcontrib><creatorcontrib>CHO, EUN KYUNG</creatorcontrib><creatorcontrib>LEE, MI YEON</creatorcontrib><title>SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME</title><description>The present invention relates to a food containing softened fishes and shellfishes and a method for preparing the same. The food containing softened fishes and shellfishes is prepared by dipping a high pressure processed fish and shellfish food into an enzyme-containing solution. Therefore, the food containing softened fishes and shellfishes maintains the original shape thereof, has a hardness at which an aged person having a deteriorated function of mastication, deglutition, and digestion, a patient, or an infant having immature teeth are capable of chewing or swallowing, has no black film (water scale) in edge tissues disposed along an edge of a surface thereof, and has improved texture, appearance, taste, and overall preference in comparison with a fish and shellfish food prepared by injecting an enzyme solution into tissues of the fish and shellfish food and then processing the resultant at high pressure.
본 발명은 고압처리된 어패류 식품을 효소가 함유된 효소액에 침지하여 어패류 식품의 고유한 형태는 유지하되 저작, 연하, 소화기능 등이 저하된 고령자 및 환자, 또는 치아의 발달이 미숙한 유아 등이 쉽게 씹거나 삼킬 수 있는 경도를 가지고, 어패류 연화 식품 표면 가장자리의 테두리 조직 내 검은색 막(물때; water scale)이 제거되었으며, 어패류 식품 조직 내로 효소액을 주입한 후 고압처리한 어패류 식품에 비하여 조직감, 외관, 맛 및 전반적인 기호도가 향상된 어패류 연화 식품 및 그 제조방법에 관한 것이다.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAP9ncLcfXz9HNXcPMM9nANVnD0c1EAMnx8oHw3f38XsKCva4gHkOnmH6QQEOQa4BgE0hTi4aoQ7OjrysPAmpaYU5zKC6W5GZTdXEOcPXRTC_LjU4sLEpNT81JL4r2DjAwMzQwMTMwszY0cjYlTBQBndy0i</recordid><startdate>20160502</startdate><enddate>20160502</enddate><creator>JUNG, DA SOM</creator><creator>WOO, HYUN JUNG</creator><creator>YOO, YOUNG MI</creator><creator>KIM, EUN A</creator><creator>KIM, BYUNG CHUL</creator><creator>CHO, EUN KYUNG</creator><creator>LEE, MI YEON</creator><scope>EVB</scope></search><sort><creationdate>20160502</creationdate><title>SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME</title><author>JUNG, DA SOM ; WOO, HYUN JUNG ; YOO, YOUNG MI ; KIM, EUN A ; KIM, BYUNG CHUL ; CHO, EUN KYUNG ; LEE, MI YEON</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20160046972A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2016</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>JUNG, DA SOM</creatorcontrib><creatorcontrib>WOO, HYUN JUNG</creatorcontrib><creatorcontrib>YOO, YOUNG MI</creatorcontrib><creatorcontrib>KIM, EUN A</creatorcontrib><creatorcontrib>KIM, BYUNG CHUL</creatorcontrib><creatorcontrib>CHO, EUN KYUNG</creatorcontrib><creatorcontrib>LEE, MI YEON</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JUNG, DA SOM</au><au>WOO, HYUN JUNG</au><au>YOO, YOUNG MI</au><au>KIM, EUN A</au><au>KIM, BYUNG CHUL</au><au>CHO, EUN KYUNG</au><au>LEE, MI YEON</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME</title><date>2016-05-02</date><risdate>2016</risdate><abstract>The present invention relates to a food containing softened fishes and shellfishes and a method for preparing the same. The food containing softened fishes and shellfishes is prepared by dipping a high pressure processed fish and shellfish food into an enzyme-containing solution. Therefore, the food containing softened fishes and shellfishes maintains the original shape thereof, has a hardness at which an aged person having a deteriorated function of mastication, deglutition, and digestion, a patient, or an infant having immature teeth are capable of chewing or swallowing, has no black film (water scale) in edge tissues disposed along an edge of a surface thereof, and has improved texture, appearance, taste, and overall preference in comparison with a fish and shellfish food prepared by injecting an enzyme solution into tissues of the fish and shellfish food and then processing the resultant at high pressure.
본 발명은 고압처리된 어패류 식품을 효소가 함유된 효소액에 침지하여 어패류 식품의 고유한 형태는 유지하되 저작, 연하, 소화기능 등이 저하된 고령자 및 환자, 또는 치아의 발달이 미숙한 유아 등이 쉽게 씹거나 삼킬 수 있는 경도를 가지고, 어패류 연화 식품 표면 가장자리의 테두리 조직 내 검은색 막(물때; water scale)이 제거되었으며, 어패류 식품 조직 내로 효소액을 주입한 후 고압처리한 어패류 식품에 비하여 조직감, 외관, 맛 및 전반적인 기호도가 향상된 어패류 연화 식품 및 그 제조방법에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; kor |
| recordid | cdi_epo_espacenet_KR20160046972A |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | SOFTENING FISHES AND SHELLFISHES FOOD AND METHOD FOR PREPARING THE SAME |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-26T19%3A58%3A41IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=JUNG,%20DA%20SOM&rft.date=2016-05-02&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EKR20160046972A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |