POWDERED FOOD PRESERVATIVE AND METHOD FOR PRODUCING THE SAME
The present invention relates to a method for efficiently producing a powdered preservation enhancer for food which has little influence on the taste of food, thereby having a sufficient preservation improvement effect, and provides suppressed deviation of acetic acid content due to segregation. The...
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| creator | MAEDA FUTOSHI ITO KAYOKO KAMINO YUJI KAWAURA NAO UESUGI KENGO |
| description | The present invention relates to a method for efficiently producing a powdered preservation enhancer for food which has little influence on the taste of food, thereby having a sufficient preservation improvement effect, and provides suppressed deviation of acetic acid content due to segregation. The method for producing a powdered preservation enhancer for food comprises the following steps: (A) heating anhydrous sodium acetate, an aqueous acetic acid solution, and sucrose fatty acid ester while stirring or kneading until the product temperature reaches 70 to 100℃ to obtain a mixture; (B) obtaining a solid product by cooling the mixture obtained in the step (A) while stirring or kneading the mixture until the product temperature reaches 10 to 40℃; and (C) pulverizing the solid product obtained in the step (B).
(과제) 식품의 미질에 주는 영향이 적어, 충분한 보존 향상 효과가 얻어지며, 편석 현상에 의한 아세트산 함유량의 편향이 억제된 식품용 분말상 보존 향상제를 효율적으로 제조하는 방법을 제공하는 것. (해결 수단) 이하의 공정을 포함하는 것을 특징으로 하는 식품용 분말상 보존 향상제의 제조 방법을 제공한다： (A) 무수 아세트산나트륨, 아세트산 수용액 및 자당 지방산 에스테르를 교반 또는 혼련하면서 품온이 70 ∼ 100 ℃ 에 이를 때까지 가열하여 혼합물을 얻는 공정； (B) 공정 (A) 에서 얻어진 혼합물을 교반 또는 혼련하면서 품온이 10 ∼ 40 ℃ 에 이를 때까지 냉각시켜 고화물을 얻는 공정；및 (C) 공정 (B) 에서 얻어진 고화물을 분쇄하는 공정. |
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(과제) 식품의 미질에 주는 영향이 적어, 충분한 보존 향상 효과가 얻어지며, 편석 현상에 의한 아세트산 함유량의 편향이 억제된 식품용 분말상 보존 향상제를 효율적으로 제조하는 방법을 제공하는 것. (해결 수단) 이하의 공정을 포함하는 것을 특징으로 하는 식품용 분말상 보존 향상제의 제조 방법을 제공한다： (A) 무수 아세트산나트륨, 아세트산 수용액 및 자당 지방산 에스테르를 교반 또는 혼련하면서 품온이 70 ∼ 100 ℃ 에 이를 때까지 가열하여 혼합물을 얻는 공정； (B) 공정 (A) 에서 얻어진 혼합물을 교반 또는 혼련하면서 품온이 10 ∼ 40 ℃ 에 이를 때까지 냉각시켜 고화물을 얻는 공정；및 (C) 공정 (B) 에서 얻어진 고화물을 분쇄하는 공정.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</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=20210511&DB=EPODOC&CC=KR&NR=20210053278A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210511&DB=EPODOC&CC=KR&NR=20210053278A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAEDA FUTOSHI</creatorcontrib><creatorcontrib>ITO KAYOKO</creatorcontrib><creatorcontrib>KAMINO YUJI</creatorcontrib><creatorcontrib>KAWAURA NAO</creatorcontrib><creatorcontrib>UESUGI KENGO</creatorcontrib><title>POWDERED FOOD PRESERVATIVE AND METHOD FOR PRODUCING THE SAME</title><description>The present invention relates to a method for efficiently producing a powdered preservation enhancer for food which has little influence on the taste of food, thereby having a sufficient preservation improvement effect, and provides suppressed deviation of acetic acid content due to segregation. The method for producing a powdered preservation enhancer for food comprises the following steps: (A) heating anhydrous sodium acetate, an aqueous acetic acid solution, and sucrose fatty acid ester while stirring or kneading until the product temperature reaches 70 to 100℃ to obtain a mixture; (B) obtaining a solid product by cooling the mixture obtained in the step (A) while stirring or kneading the mixture until the product temperature reaches 10 to 40℃; and (C) pulverizing the solid product obtained in the step (B).
(과제) 식품의 미질에 주는 영향이 적어, 충분한 보존 향상 효과가 얻어지며, 편석 현상에 의한 아세트산 함유량의 편향이 억제된 식품용 분말상 보존 향상제를 효율적으로 제조하는 방법을 제공하는 것. (해결 수단) 이하의 공정을 포함하는 것을 특징으로 하는 식품용 분말상 보존 향상제의 제조 방법을 제공한다： (A) 무수 아세트산나트륨, 아세트산 수용액 및 자당 지방산 에스테르를 교반 또는 혼련하면서 품온이 70 ∼ 100 ℃ 에 이를 때까지 가열하여 혼합물을 얻는 공정； (B) 공정 (A) 에서 얻어진 혼합물을 교반 또는 혼련하면서 품온이 10 ∼ 40 ℃ 에 이를 때까지 냉각시켜 고화물을 얻는 공정；및 (C) 공정 (B) 에서 얻어진 고화물을 분쇄하는 공정.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAJ8A93cQ1ydVFw8_d3UQgIcg12DQpzDPEMc1Vw9HNR8HUN8fAHSQYB5fxdQp09_dwVQjxcFYIdfV15GFjTEnOKU3mhNDeDsptriLOHbmpBfnxqcUFicmpeakm8d5CRgZGhgYGpsZG5haMxcaoAoeUqSg</recordid><startdate>20210511</startdate><enddate>20210511</enddate><creator>MAEDA FUTOSHI</creator><creator>ITO KAYOKO</creator><creator>KAMINO YUJI</creator><creator>KAWAURA NAO</creator><creator>UESUGI KENGO</creator><scope>EVB</scope></search><sort><creationdate>20210511</creationdate><title>POWDERED FOOD PRESERVATIVE AND METHOD FOR PRODUCING THE SAME</title><author>MAEDA FUTOSHI ; ITO KAYOKO ; KAMINO YUJI ; KAWAURA NAO ; UESUGI KENGO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20210053278A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MAEDA FUTOSHI</creatorcontrib><creatorcontrib>ITO KAYOKO</creatorcontrib><creatorcontrib>KAMINO YUJI</creatorcontrib><creatorcontrib>KAWAURA NAO</creatorcontrib><creatorcontrib>UESUGI KENGO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MAEDA FUTOSHI</au><au>ITO KAYOKO</au><au>KAMINO YUJI</au><au>KAWAURA NAO</au><au>UESUGI KENGO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>POWDERED FOOD PRESERVATIVE AND METHOD FOR PRODUCING THE SAME</title><date>2021-05-11</date><risdate>2021</risdate><abstract>The present invention relates to a method for efficiently producing a powdered preservation enhancer for food which has little influence on the taste of food, thereby having a sufficient preservation improvement effect, and provides suppressed deviation of acetic acid content due to segregation. The method for producing a powdered preservation enhancer for food comprises the following steps: (A) heating anhydrous sodium acetate, an aqueous acetic acid solution, and sucrose fatty acid ester while stirring or kneading until the product temperature reaches 70 to 100℃ to obtain a mixture; (B) obtaining a solid product by cooling the mixture obtained in the step (A) while stirring or kneading the mixture until the product temperature reaches 10 to 40℃; and (C) pulverizing the solid product obtained in the step (B).
(과제) 식품의 미질에 주는 영향이 적어, 충분한 보존 향상 효과가 얻어지며, 편석 현상에 의한 아세트산 함유량의 편향이 억제된 식품용 분말상 보존 향상제를 효율적으로 제조하는 방법을 제공하는 것. (해결 수단) 이하의 공정을 포함하는 것을 특징으로 하는 식품용 분말상 보존 향상제의 제조 방법을 제공한다： (A) 무수 아세트산나트륨, 아세트산 수용액 및 자당 지방산 에스테르를 교반 또는 혼련하면서 품온이 70 ∼ 100 ℃ 에 이를 때까지 가열하여 혼합물을 얻는 공정； (B) 공정 (A) 에서 얻어진 혼합물을 교반 또는 혼련하면서 품온이 10 ∼ 40 ℃ 에 이를 때까지 냉각시켜 고화물을 얻는 공정；및 (C) 공정 (B) 에서 얻어진 고화물을 분쇄하는 공정.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | POWDERED FOOD PRESERVATIVE AND METHOD FOR PRODUCING THE SAME |
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