http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101422066-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a55f58606a99770fe5931743599d8d1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65B25-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fde2f71ca7dc379adb29a3d4005cbaf5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e90affe61fc448fca469a2820e0cb502 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_32fb6182fe213fe924f1b09afd73b64f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_222cba7f1566e6c1c88134456eccd990 |
| publicationDate | 2014-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101422066-B1 |
| titleOfInvention | Making method of blueberry beverage |
| abstract | The present invention relates to a process for producing packaged blueberry beverages. In order to solve the above problems, a method for manufacturing a packaged blueberry beverage according to the present invention comprises: sterilizing a fruit or vegetable beverage into an ultrahigh-temperature instant sterilizer and sterilizing the beverage at 100 to 120 ° C for 2 to 30 seconds; An in-packing step in which a fruit / vegetable beverage having undergone the sterilization step is charged into an inner packaging container and packed; A sterilizing step of sterilizing the product having passed through the inner wrapping step at a temperature of 80 to 100 DEG C for 3 to 10 minutes; A quenching step of quenching the product after the post-sterilization step so that the product temperature is 5 to 50 ° C using cooling water; A water removing step of removing the surface water by using the air blower after the quenching step; And an outer wrapping step in which the moisture-removed product is put into an outer wrapping container and wrapped. According to the present invention, instantaneous sterilization is performed using UHT (ultra-high temperature instant sterilization) apparatus, and the temperature is sterilized at a lower temperature than that of normal UHT, so that destruction of pigment components such as anthocyanin can be minimized by high temperature. In addition, after the UHT sterilization treatment, the product is packed in a pouch or envelope without being cooled at room temperature for a long period of time, sterilized in a post-sterilization cooler for a short time, and quenched by using a cooler It is possible to prevent the destruction of the coloring matter component and minimize the occurrence of changes in taste and aroma during the sterilization and cooling process. |
| priorityDate | 2013-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.