JPS60110663A - Method of packaging food - Google Patents
Method of packaging foodInfo
- Publication number
- JPS60110663A JPS60110663A JP20997583A JP20997583A JPS60110663A JP S60110663 A JPS60110663 A JP S60110663A JP 20997583 A JP20997583 A JP 20997583A JP 20997583 A JP20997583 A JP 20997583A JP S60110663 A JPS60110663 A JP S60110663A
- Authority
- JP
- Japan
- Prior art keywords
- gas
- packaging
- carbon dioxide
- volume
- food
- 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.)
- Granted
Links
- 238000004806 packaging method and process Methods 0.000 title claims description 20
- 235000013305 food Nutrition 0.000 title claims description 19
- 238000000034 method Methods 0.000 title claims description 8
- 239000007789 gas Substances 0.000 claims description 52
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 33
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 18
- 239000001569 carbon dioxide Substances 0.000 claims description 13
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical group N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 5
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 4
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 3
- 229910052786 argon Inorganic materials 0.000 claims description 3
- 229910001882 dioxygen Inorganic materials 0.000 claims description 3
- 229910052724 xenon Inorganic materials 0.000 claims description 2
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 0.000 claims description 2
- 229910052743 krypton Inorganic materials 0.000 claims 1
- DNNSSWSSYDEUBZ-UHFFFAOYSA-N krypton atom Chemical compound [Kr] DNNSSWSSYDEUBZ-UHFFFAOYSA-N 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000005038 ethylene vinyl acetate Substances 0.000 description 4
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 239000005033 polyvinylidene chloride Substances 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- UPZFLZYXYGBAPL-UHFFFAOYSA-N 2-ethyl-2-methyl-1,3-dioxolane Chemical compound CCC1(C)OCCO1 UPZFLZYXYGBAPL-UHFFFAOYSA-N 0.000 description 1
- 101100150905 Caenorhabditis elegans ham-3 gene Proteins 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000005003 food packaging material Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002825 nitriles Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Packages (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は、水分を含有する食品のガス充填包食品のガス
充填包装は、削り節、ハム、ソーセージ等の加工肉、精
肉、チーズ、塩干物、茶、コーヒー、ボテトチンブス等
各種のものに使われており、微生物の繁殖抑制、酸化防
止、変褪色防止、香気成分の保持、虫害防止等の効果を
有している。従来、食品のガス充填包装においては、プ
ラスチックフィルムの袋或いはトレイとフィルムカバー
との組み合せ等の各種の包装形態の中、に食品を入れ、
ガスを充填して密封しており、ガスとしては窒素、アル
ゴン等の不活性ガスや精肉等の場合には発色性のため酸
素ガスを用いており、また２０％程度二酸化炭素ガスを
混入させることがある。DETAILED DESCRIPTION OF THE INVENTION The present invention provides gas-filled packaging for foods that contain water. Gas-filled packaging for foods that contain moisture can be applied to processed meats such as dried bonito flakes, ham, and sausages, meat, cheese, dried salted fish, tea, coffee, botetochinbusu, etc. It is used in a variety of products, and has effects such as inhibiting the growth of microorganisms, preventing oxidation, preventing discoloration and fading, retaining aroma components, and preventing insect damage. Conventionally, in gas-filled food packaging, food is placed in various packaging forms such as plastic film bags or a combination of a tray and film cover.
It is filled with gas and sealed, and the gas used is inert gas such as nitrogen or argon, or in the case of meat, oxygen gas is used for coloring, and about 20% carbon dioxide gas is mixed in. There is.
これら従来のガス充填包装においては、包装体は充填さ
れたガスによって余分なスペースを要するという問題が
ある。またシートトラブルやピンホール等の包装上の欠
陥があるか否を判断するについては、包装体を水中につ
けて押す々として肉眼的判断にたよらざる得′力′い。A problem with these conventional gas-filled packages is that the package requires extra space due to the gas filled. In addition, in order to determine whether there is a defect in the packaging such as a sheet problem or a pinhole, it is impossible to rely on visual judgment by dipping the package in water and pressing it.
脱酸状況を観察して判定したりするが、脱酸素剤を使用
し々い場合も多く、包装の完全性の判定が容易でないと
いう問題もあった。This is determined by observing the deoxidation status, but in many cases, too much oxygen absorber is used, and there is also the problem that it is not easy to determine the integrity of the packaging.
本発明は、これらの問題を解決するとともに微生物の繁
殖防止効果を向上させる食品の包装方法を提供するべく
なされたものである。The present invention has been made to provide a food packaging method that solves these problems and improves the effect of preventing the proliferation of microorganisms.
本発明は、水分を含有する食品をガス充填包装するに際
して、ガスバリヤ−性の包装材を用いて包装し、充填ガ
スが５０〜１００体積チの二酸化炭素ガスを含むもので
あることを特徴とする食品の包装方法に関する。The present invention relates to a food product which is characterized in that when food containing water is gas filled and packaged, the food product is packaged using a gas barrier packaging material and the filling gas contains 50 to 100 volumes of carbon dioxide gas. Regarding packaging methods.
本発明においては、従来のガス充填包装においては用い
られたことのない多量の二酸化炭素ガスを充填ガス中に
含めることによって、食品中の水分と二酸化炭素ガスと
の反応により包装体中の気体部分の容積を積極的に減少
せしめようとするものである。従って、対象となる食品
は、ハム、ソーセージ等の加工肉、精肉、鮮魚、魚卵、
野菜、果実、惣菜、クレープ、チーズ等の水分を含有す
る食品、特に水分を５０％以上含有する食品である。ま
だ、効果的な容積変化が生じるためには、二酸化炭素ガ
スは充填ガスの５０体積係以上を占めるものである必要
があシ、望ましくは７０体積係以上とする。In the present invention, by including a large amount of carbon dioxide gas in the filling gas, which has never been used in conventional gas-filled packaging, the gas portion in the package is The aim is to actively reduce the volume of Therefore, the target foods include processed meat such as ham and sausage, meat, fresh fish, fish eggs,
Foods containing moisture such as vegetables, fruits, side dishes, crepes, and cheese, especially foods containing 50% or more of moisture. However, in order for an effective volume change to occur, the carbon dioxide gas must account for at least 50 volume parts of the fill gas, preferably at least 70 volume parts.
充填ガスは、二酸化炭素ガス１ｏｏ体積係としてもよい
が、１００体積係よシ少ない場合は、残シは窒素ガス、
アルゴンガス、クリプ］・ンカス、キセノンガス等の不
活性ガス、或いは酸素ガス等を混入させることができる
。The filling gas may be 100 volumes of carbon dioxide gas, but if it is less than 100 volumes, the remaining gas may be nitrogen gas,
An inert gas such as argon gas, cryopex, xenon gas, oxygen gas, etc. can be mixed.
また、充填されるガスの密封性をよくするために、包装
材としてはガスバリヤ−性を有するものを用いる。一般
に食品の包装材にガスバリヤ−性を持たせるためには、
ポリ塩化ビニリデン系共重合体、エチレン−酢酸ビール
共重合禄ケン化物、エチレン−ビニルアルコール共重合
体、ニトリル樹脂、ナイロン等の層を設けることが知ら
れておシ、本願発明においてもこれらの材質からなる層
を有するフィルム、トレイ、蓋材等を包装材として用い
る。包装形態は、包装する食品の種類や提供の方法に応
じて適宜選定する。In addition, in order to improve the sealing performance of the gas to be filled, a packaging material having gas barrier properties is used. Generally, in order to provide gas barrier properties to food packaging materials,
It is known to provide a layer of polyvinylidene chloride copolymer, saponified ethylene-acetic acid beer copolymer, ethylene-vinyl alcohol copolymer, nitrile resin, nylon, etc., and the present invention also uses these materials. A film, tray, lid material, etc. having a layer consisting of the following is used as a packaging material. The packaging form is selected as appropriate depending on the type of food to be packaged and the method of provision.
第１図は、トレイ１とフィルムカバー２とから成る包装
材中にスライスハム３を入れ、二酸化炭素ガス１００〜
７０％と窒素ガス０〜３０％のガスを充填して包装した
例であり、気体部分の容積は約２５０ωであるものが、
５℃で４時間放置した吉ころ、第２図のようになシ、気
体部分の容積が約１５０頭となシ、約２／３の中真空状
態となっている。In Figure 1, a sliced ham 3 is placed in a packaging material consisting of a tray 1 and a film cover 2, and carbon dioxide gas is
This is an example of packaging filled with 70% nitrogen gas and 0-30% nitrogen gas, and the volume of the gas portion is approximately 250Ω.
After being left at 5°C for 4 hours, as shown in Figure 2, the container had a volume of about 150 gases, and was in a medium vacuum state of about 2/3.
本発明によれば、食品中の水分と多量の二酸化炭素ガス
とが反応して炭酸を形成するために、充填ガスの容積が
減少するので包装体の余分なスペースが少なくなシ、コ
ンパクトで手軽な包装形態とすることができる。また、
第２図のような包装形態において、例えば、シートトラ
ブルやピンホール等の包装不良があった場合、外観的チ
ェックが容易にできるので商品を水中につけて押す等の
行為をする必要がなくて便利である。更に、実験によれ
ば、本発明の如く多量は、５０体体積上シ少ない量で二
酸化炭素ガスを含む充填ガスを用いる場合に較べて微生
物の繁殖防止効果が大きく、商品の保存日数を延長する
ことができる。これは、二酸化炭素ガスが微、生物、特
にカビ類に対して顕著な静菌作用を有し、二酸化炭素ガ
スの濃度が高いほどその効果が大きいためである。According to the present invention, since water in the food reacts with a large amount of carbon dioxide gas to form carbonic acid, the volume of the filling gas is reduced, so the extra space of the package is small, and it is compact and easy to use. It can be packaged in a variety of packaging formats. Also,
In the packaging format shown in Figure 2, if there is a packaging defect such as a sheet problem or a pinhole, it is easy to check the appearance, which is convenient because there is no need to immerse the product in water and push it. It is. Furthermore, according to experiments, a large amount as in the present invention has a greater effect on preventing the growth of microorganisms than when a filling gas containing carbon dioxide gas is used in a 50 body volume smaller amount, extending the shelf life of the product. be able to. This is because carbon dioxide gas has a remarkable bacteriostatic effect on microscopic organisms, especially molds, and the higher the concentration of carbon dioxide gas, the greater the effect.
実施例及び比較例
ポリ塩化ビニリデン系共重合体とエチレン−酢酸ビニル
共重合体とから成る厚さ３５０μｍのトレイ状の容器と
、ポリプロピレンの片側にエチレン酢酸ビニル共重合体
ケン化物の層ともう一方の側にエチレン−酢酸ビニル共
重合体の層を設けた厚さ６５μｍのフィルム状の蓋材と
の組み合せで形成される包装形態の中にショルダーベー
コンを入れ、実施例としてガス組成がＣ０２／Ｎ２ ＝
８０／２０ （体積％ ） ツカステｌｊ４包装した
ものと、比較例としてガス組成がＣ０２／Ｎ２−３０／
７０（体積％）のガスで充填包装したもの３図は、実施
例の商品と比較例の商品について、５℃での保存日数に
対する一般細菌指数（ｎ／ｆ；食品］り中に含まれる細
菌数１０／２についての指数表示）を示すグラフであシ
、グラフ中■印は実施例の商品について、ム印は比較例
の商品についての一般細菌数指数である。第３図から見
られるように、一般細菌数指数が６（ｔｍＭｔｌ、ｏ’
個／７）を超える商品限界は実施例の商品では３０日で
あるのに対し、比較例の商品では２２日であった。Examples and Comparative Examples A tray-shaped container with a thickness of 350 μm made of a polyvinylidene chloride copolymer and an ethylene-vinyl acetate copolymer, a layer of saponified ethylene-vinyl acetate copolymer on one side of the polypropylene, and a layer of saponified ethylene-vinyl acetate copolymer on the other side. Shoulder bacon is placed in a packaging form formed by combining a film-like lid material with a thickness of 65 μm with a layer of ethylene-vinyl acetate copolymer provided on the side thereof, and as an example, the gas composition is C02/N2. =
80/20 (volume %) Tsukaste lj4 packaged and as a comparative example, the gas composition is C02/N2-30/
Figure 3 shows the general bacterial index (n/f; food) for the Example product and the Comparative Example product for the number of days of storage at 5°C. This is a graph showing the index display for the number 10/2). In the graph, the ■ mark is the general bacterial count index for the product of the example, and the mark "mu" is the general bacterial count index for the product of the comparative example. As seen in Figure 3, the general bacterial count index is 6 (tmMtl, o'
The limit for products exceeding 1/7) was 30 days for the product of the example, while it was 22 days for the product of the comparative example.
丑だ、ＣＯ２／Ｎ２＝ ８０ ／ ２０ （体積俸）の
ガスを用いた実施例の商品では気体部分の容積が約２０
〜４０％減少してコンパクトな包装体と々っだのに対し
て、ＣＯ２／Ｎ２ ＝ ３０ ／ ７０ （体積チ）の
ガスを用いた比較例の商品では容積変化はほとんど見ら
れず余分なスペースを有する商品の！、壕であった。Unfortunately, in the example product using gas with CO2/N2 = 80 / 20 (volume), the volume of the gas part is approximately 20
The volume of the comparative product using a gas with CO2/N2 = 30/70 (volume x) was reduced by ~40%, resulting in a more compact package, while the volume of the comparative product using a gas with CO2/N2 = 30/70 (volume x) showed almost no change in volume and no extra space was required. Of products with! , it was a trench.
第１図及び第２図は、本発明方法に基づくガス充填包装
の一例を示す包装体の横断面図である。第３図は、実施
例及び比較例について、保存日数に対する一般細菌数指
数を示すグラフである。1 and 2 are cross-sectional views of a package showing an example of gas-filled packaging based on the method of the present invention. FIG. 3 is a graph showing the general bacterial count index against the number of storage days for Examples and Comparative Examples.
Claims (3)
、ガスバリヤ−性の包装材を用いて包装し、充填ガスが
５０〜１００体積係の二酸化炭酸ガスを含むものである
ことを特徴とする食品の包装方法。(1) Food packaging characterized in that when food containing water is gas-filled and packaged, it is packaged using a gas-barrier packaging material, and the filling gas contains 50 to 100 volumes of carbon dioxide gas. Method.
残りが窒素ガス、アルゴンガス、クリプトンガス、キセ
ノンガス又は酸素ガスから成るものである特許請求の範
囲第１項に記載の食品の包装方法。(2) The food packaging according to claim 1, wherein the filling gas is composed of carbon dioxide gas with a volumetric coefficient of 50 or more, and the remainder is nitrogen gas, argon gas, krypton gas, xenon gas, or oxygen gas. Method.
ある特許請求の範囲第１項又は第２項に記載の食品の包
装方法。(3) The food packaging method according to claim 1 or 2, wherein the carbon dioxide gas in the filling gas has a volumetric coefficient of 70 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20997583A JPS60110663A (en) | 1983-11-10 | 1983-11-10 | Method of packaging food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20997583A JPS60110663A (en) | 1983-11-10 | 1983-11-10 | Method of packaging food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60110663A true JPS60110663A (en) | 1985-06-17 |
| JPS6323060B2 JPS6323060B2 (en) | 1988-05-14 |
Family
ID=16581777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP20997583A Granted JPS60110663A (en) | 1983-11-10 | 1983-11-10 | Method of packaging food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60110663A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61115856A (en) * | 1984-11-02 | 1986-06-03 | 十條製紙株式会社 | Paper vessel for liquid |
| JPS62210961A (en) * | 1986-03-12 | 1987-09-17 | Ajinomoto Co Inc | Preservation of flavor of seasoning flavor liquid |
| JPH0472137A (en) * | 1990-07-05 | 1992-03-06 | Taihei Sansho:Kk | Tray for foodstuff and method for preserving foodstuff |
| EP0815745A1 (en) * | 1992-04-03 | 1998-01-07 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Method of preserving foods using noble gases |
| US6113962A (en) * | 1992-03-05 | 2000-09-05 | American Air Liquide | Preservation of color of stored meat using noble gases |
| US6274185B1 (en) | 1992-04-03 | 2001-08-14 | American Air Liquide | Method of controlling browning reactions using noble gases |
| US6342261B1 (en) | 1992-04-03 | 2002-01-29 | American Air Liquide | Method of preserving foods using noble gases |
| WO2006040973A1 (en) * | 2004-10-15 | 2006-04-20 | Kureha Corporation | Package for lump of meat having void within the inside thereof and method for production thereof |
| WO2008117594A1 (en) | 2007-03-23 | 2008-10-02 | Kureha Corporation | Tightly packaged food and method of packaging food |
| US20150150297A1 (en) * | 2012-06-07 | 2015-06-04 | Korea Food Research Institute | Method for sterilizing sealed and packaged food using atmospheric-pressure plasma, and sealed and packaged food prepared thereby |
| JP2015116159A (en) * | 2013-12-18 | 2015-06-25 | 株式会社日清製粉グループ本社 | Cooked food product inclusion body |
| KR20220043492A (en) * | 2020-09-29 | 2022-04-05 | 전남대학교산학협력단 | Low-salt sausage containing hot-boning pork carcass and sea tangle extract, and its manufacturing method |
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|---|---|---|---|---|
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| JPS5247945A (en) * | 1975-10-14 | 1977-04-16 | Cvp Syst | Method of preserving fresh poultry meat |
| JPS5330481U (en) * | 1976-08-21 | 1978-03-15 | ||
| JPS5733010A (en) * | 1980-08-04 | 1982-02-23 | Honda Motor Co Ltd | Car height adjusting apparatus for vehicle |
-
1983
- 1983-11-10 JP JP20997583A patent/JPS60110663A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5013190A (en) * | 1973-06-06 | 1975-02-12 | ||
| JPS5247945A (en) * | 1975-10-14 | 1977-04-16 | Cvp Syst | Method of preserving fresh poultry meat |
| JPS5330481U (en) * | 1976-08-21 | 1978-03-15 | ||
| JPS5733010A (en) * | 1980-08-04 | 1982-02-23 | Honda Motor Co Ltd | Car height adjusting apparatus for vehicle |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61115856A (en) * | 1984-11-02 | 1986-06-03 | 十條製紙株式会社 | Paper vessel for liquid |
| JPS62210961A (en) * | 1986-03-12 | 1987-09-17 | Ajinomoto Co Inc | Preservation of flavor of seasoning flavor liquid |
| JPH0472137A (en) * | 1990-07-05 | 1992-03-06 | Taihei Sansho:Kk | Tray for foodstuff and method for preserving foodstuff |
| US6113962A (en) * | 1992-03-05 | 2000-09-05 | American Air Liquide | Preservation of color of stored meat using noble gases |
| US6342261B1 (en) | 1992-04-03 | 2002-01-29 | American Air Liquide | Method of preserving foods using noble gases |
| US6274185B1 (en) | 1992-04-03 | 2001-08-14 | American Air Liquide | Method of controlling browning reactions using noble gases |
| EP0815745A1 (en) * | 1992-04-03 | 1998-01-07 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Method of preserving foods using noble gases |
| WO2006040973A1 (en) * | 2004-10-15 | 2006-04-20 | Kureha Corporation | Package for lump of meat having void within the inside thereof and method for production thereof |
| JP4777255B2 (en) * | 2004-10-15 | 2011-09-21 | 株式会社クレハ | Meat lump package having voids inside and method for producing the same |
| WO2008117594A1 (en) | 2007-03-23 | 2008-10-02 | Kureha Corporation | Tightly packaged food and method of packaging food |
| US9204666B2 (en) | 2007-03-23 | 2015-12-08 | Kureha Corporation | Food packaging method |
| US20150150297A1 (en) * | 2012-06-07 | 2015-06-04 | Korea Food Research Institute | Method for sterilizing sealed and packaged food using atmospheric-pressure plasma, and sealed and packaged food prepared thereby |
| JP2015116159A (en) * | 2013-12-18 | 2015-06-25 | 株式会社日清製粉グループ本社 | Cooked food product inclusion body |
| KR20220043492A (en) * | 2020-09-29 | 2022-04-05 | 전남대학교산학협력단 | Low-salt sausage containing hot-boning pork carcass and sea tangle extract, and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6323060B2 (en) | 1988-05-14 |
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