公开(公告)号：WO2006065018A1

公开(公告)日：2006-06-22

申请号：PCT/KR2005/002418

申请日：2005-07-26

Applicant: CJ CORP. ,  CHEON, Hee Soon

Inventor： CHEON, Hee Soon

IPC: A23B7/045

CPC classification number: A23B7/148 ,  A23B7/01 ,  A23B7/04 ,  A23L25/20

Abstract: The present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170~200°C during 5-10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170~230°C during 30-60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.

Abstract translation: 本发明涉及一种使用远红外线解冻的蒸煮烤栗子的制备方法，更具体地说，涉及一种制备方法，其特征在于，其包括通过以冷藏状态储存以增加糖含量来老化收获的栗子的步骤; 烤熟时间为170〜200℃，5-10分钟，以增加口味和风味; 剥离然后洗涤，然后快速冷冻; 在170〜230℃下，在30-60分钟内通过远红外线解冻冷冻栗子，以抑制微生物的产生，并在处理过程中消除异味或异味和畸形的产生; 并且在用氮置换包装解冻的栗子之后用多步骤进行巴氏灭菌以最小化质地降解。

公开(公告)号：WO2011068309A2

公开(公告)日：2011-06-09

申请号：PCT/KR2010/007443

申请日：2010-10-28

Applicant: CJ CHEILJEDANG CORP. ,  KIM, Eun Jeong ,  CHEON, Hee Soon ,  CHOI, Jun Bong ,  LEE, Sang Bum ,  KANG, Ji Hyun ,  SNU R&DB FOUNDATION

Inventor： KIM, Eun Jeong ,  CHEON, Hee Soon ,  CHOI, Jun Bong ,  LEE, Sang Bum ,  KANG, Ji Hyun

IPC: A23L1/337

CPC classification number: A23L17/60 ,  A23L17/00

Abstract: Disclosed is a seasoned laver, in which an optimal amount of ascorbyl palmitate as an antioxidant is added to a seasoned oil to inhibit acidification of oils and improve stability, and a method for preparing the same. In accordance with the method for preparing a seasoned laver, ascorbyl palmitate as an antioxidant is added to a seasoned oil, to efficiently prevent acidification and quality variation of seasoned laver products by oil oxidation upon distribution and storage after preparing the seasoned laver, improve storability and expiration date of the seasoned laver and provide a sanitary and nutritiously safe seasoned laver.

Abstract translation: 本发明公开了一种调味紫菜及其制备方法，其中向调味油中添加作为抗氧化剂的抗坏血酸棕榈酸酯的最佳量以抑制油的酸化并提高稳定性。 根据调制紫菜的制备方法，将抗坏血酸棕榈酸酯作为抗氧化剂添加到调味油中，从而有效地防止调味紫菜配制和储藏后经过油氧化的调味紫菜产品的酸化和品质变化，提高调味紫菜的贮藏性和 调味紫菜的有效期，并提供一个卫生和营养安全的调味紫菜。