Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating

Patent metadata

Field	Value
Publication number	US-11812757-B2
Application number	US-201716304069-A
Country	US
Kind code	B2
Filing date	May 26, 2017
Priority date	May 26, 2016
Publication date	Nov 14, 2023
Grant date	Nov 14, 2023

Abstract

The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

First claim

The invention claimed is:

1. A method for preparing a processed food distributable at room temperature, comprising the steps of
(1) (a) contacting kimchi with an organic acid and then heating the kimchi contacted with the organic acid at 75° C. to 90° C., and
(b) contacting meat with an organic acid and then blanching the meat contacted with the organic acid at 95° C. to 121° C.; or blanching meat in an organic acid solution at 95° C. to 121° C.; wherein the steps (a) and (b) are carried out in a separate process, and the meat is not treated with alkaline aqueous solution before contacting the meat with the organic acid or blanching the meat in the organic acid solution;
(2) mixing the results of steps (a) and (b) and packaging the mixture of the results of step (a) and (b); and
(3) heating the result of step (2); wherein the heating is carried out by heating at 85° C. to 95° C. for 10 minutes to 20 minutes and then heating at 105° C. to 110° C. for 5 minutes to 30 minutes.

2. The method for preparing the processed food distributable at room temperature according to claim 1 , wherein the organic acid in step (a) is used in an amount of 0.1% (w/w) to 0.5% (w/w) based on the weight of the kimchi.

3. The method for preparing the processed food distributable at room temperature according to claim 1 , wherein the organic acid in step (b) is used in an amount of 0.5% (w/w) to 3.0% (w/w) based on the weight of the meat.

4. The method for preparing the processed food distributable at room temperature according to claim 1 , wherein the organic acid solution in step (b) has a concentration of 0.5% (w/w) to 3.0% (w/w).

5. The method for preparing the processed food distributable at room temperature according to claim 1 , wherein the contact between the meat and the organic acid in step (b) is carried out at 3° C. to 10° C. for 2 to 15 hours.

Assignees

• Cj Cheiljedang Corp

Inventors

• Cho Won Il
• Lee Nam Ju
• Lee Dong Yun
• Cho Kyu Chong
• Kang Dae Ik
• Kim Seung Chul
• Kim Tae Hyeong
• Oh Ji Young

Classifications

• A23B2/729

  Organic compounds; Microorganisms; Enzymes · CPC title

• A23B2/05

  by heating using irradiation or electric treatment (drying or kilning A23B2/90) · CPC title

• A23B2/754 Primary

  containing carboxyl groups · CPC title

• A23B7/06 Primary

  Blanching (machines therefor A23N12/00) · CPC title

• A23B7/005

  Preserving by heating · CPC title