Title:
TOMATO KETCHUP WITH IMPROVED STORAGE STABILITY
Document Type and Number:
WIPO Patent Application WO/2018/066825
Kind Code:
A1
Abstract:
The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
Inventors:
LEE IN (KR)
PARK SEUNG WON (KR)
BYUN SUNG BAE (KR)
SHIM DONG SEOK (KR)
JUNG DONG CHUL (KR)
CHOI JONG MIN (KR)
PARK SEUNG WON (KR)
BYUN SUNG BAE (KR)
SHIM DONG SEOK (KR)
JUNG DONG CHUL (KR)
CHOI JONG MIN (KR)
Application Number:
PCT/KR2017/009982
Publication Date:
April 12, 2018
Filing Date:
September 12, 2017
Export Citation:
Assignee:
CJ CHEILJEDANG CORP (KR)
International Classes:
A23L27/60; A23L3/3508; A23L29/30; C12J1/00
Domestic Patent References:
WO2015075473A1 | 2015-05-28 | |||
WO2014168015A1 | 2014-10-16 | |||
WO2014175119A1 | 2014-10-30 |
Foreign References:
KR20160089551A | 2016-07-27 | |||
US20090304891A1 | 2009-12-10 | |||
EP2984940A1 | 2016-02-17 | |||
KR950007696B1 | 1995-07-14 | |||
US20120076908A1 | 2012-03-29 | |||
US5965190A | 1999-10-12 | |||
EP3345608A1 | 2018-07-11 | |||
JP2014079205A | 2014-05-08 | |||
US20090062215A1 | 2009-03-05 | |||
US20090304891A1 | 2009-12-10 | |||
US20120076908A1 | 2012-03-29 | |||
US20120094940A1 | 2012-04-19 | |||
US20140316119A1 | 2014-10-23 | |||
EP2984940A1 | 2016-02-17 | |||
EP2992887A1 | 2016-03-09 | |||
US20030224100A1 | 2003-12-04 |
Other References:
HISAKA OSHIMA +ῃ, KIMURA ISAO, IZUMORI KEN, JANUARY +, ACCEPTED /, APRIL ,: "Psicose Contents in Various Food Products and its Origin", FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol. 12, no. 2, 24 April 2006 (2006-04-24), pages 137 - 143, XP055167568
"Glucose Syrups: Technology and Applications", 1 January 2010, JOHN WILEY & SONS , Oxford [u.a.] , ISBN: 978-1-4051-7556-2, article HULL PETER, MIFST, WILEY JOHN: "Glucose Syrups (passage))", pages: 222 - 223, XP093057368
LUND BARBARA M; BAIRD-PARKER TONY C; GOULD, GRAHAME WARWICK: "The microbiological safety and quality of food", 1 January 2000, GAITHERSBURG, MD. : ASPEN PUBLISHERS , US , ISBN: 978-0-8342-1323-4, article LUND BARBARA M, BAIRD-PARKER TONY C, GOULD GRAHAME W, FOOD—MICROBIOLOGY, FOOD—SAFETY MEASURES I, II, BAIRD-PARKER A C III, GOULD : "The Microbiological Safety and Quality of (passage)", pages: 820 - 821, XP093057374
SANDULACHI E E: "WATER ACTIVITY CONCEPT AND ITS ROLE IN FOOD PRESERVATION INTRODUCTION", 1 January 2012 (2012-01-01), pages 40 - 48, XP055938552, Retrieved from the Internet [retrieved on 20220705]
SUN, Y. HAYAKAWA, S. OGAWA, M. IZUMORI, K.: "Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose", FOOD CONTROL, vol. 18, no. 3, 1 March 2007 (2007-03-01), GB , pages 220 - 227, XP005605422, ISSN: 0956-7135, DOI: 10.1016/j.foodcont.2005.09.019
HADIPERNATA M., HAYAKAWA S., RACHMAT R.: "The Utilization of Rare Sugars as a Functional Food", ACTA HORTICULTURAE, vol. 10, no. 1011, 1 November 2013 (2013-11-01), pages 369 - 374, XP093057541, ISSN: 0567-7572, DOI: 10.17660/ActaHortic.2013.1011.47
PATEL SATYA NARAYAN; SHARMA MANISHA; LATA KUSUM; SINGH UMESH; KUMAR VINOD; SANGWAN RAJENDER S.; SINGH SUDHIR P.: "Improved operational stability ofd-psicose 3-epimerase by a novel protein engineering strategy, andd-psicose production from fruit and vegetable residues", BIORESOURCE TECHNOLOGY, vol. 216, 18 May 2016 (2016-05-18), AMSTERDAM, NL , pages 121 - 127, XP029631923, ISSN: 0960-8524, DOI: 10.1016/j.biortech.2016.05.053
See also references of EP 3524066A4
"Glucose Syrups: Technology and Applications", 1 January 2010, JOHN WILEY & SONS , Oxford [u.a.] , ISBN: 978-1-4051-7556-2, article HULL PETER, MIFST, WILEY JOHN: "Glucose Syrups (passage))", pages: 222 - 223, XP093057368
LUND BARBARA M; BAIRD-PARKER TONY C; GOULD, GRAHAME WARWICK: "The microbiological safety and quality of food", 1 January 2000, GAITHERSBURG, MD. : ASPEN PUBLISHERS , US , ISBN: 978-0-8342-1323-4, article LUND BARBARA M, BAIRD-PARKER TONY C, GOULD GRAHAME W, FOOD—MICROBIOLOGY, FOOD—SAFETY MEASURES I, II, BAIRD-PARKER A C III, GOULD : "The Microbiological Safety and Quality of (passage)", pages: 820 - 821, XP093057374
SANDULACHI E E: "WATER ACTIVITY CONCEPT AND ITS ROLE IN FOOD PRESERVATION INTRODUCTION", 1 January 2012 (2012-01-01), pages 40 - 48, XP055938552, Retrieved from the Internet
SUN, Y. HAYAKAWA, S. OGAWA, M. IZUMORI, K.: "Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose", FOOD CONTROL, vol. 18, no. 3, 1 March 2007 (2007-03-01), GB , pages 220 - 227, XP005605422, ISSN: 0956-7135, DOI: 10.1016/j.foodcont.2005.09.019
HADIPERNATA M., HAYAKAWA S., RACHMAT R.: "The Utilization of Rare Sugars as a Functional Food", ACTA HORTICULTURAE, vol. 10, no. 1011, 1 November 2013 (2013-11-01), pages 369 - 374, XP093057541, ISSN: 0567-7572, DOI: 10.17660/ActaHortic.2013.1011.47
PATEL SATYA NARAYAN; SHARMA MANISHA; LATA KUSUM; SINGH UMESH; KUMAR VINOD; SANGWAN RAJENDER S.; SINGH SUDHIR P.: "Improved operational stability ofd-psicose 3-epimerase by a novel protein engineering strategy, andd-psicose production from fruit and vegetable residues", BIORESOURCE TECHNOLOGY, vol. 216, 18 May 2016 (2016-05-18), AMSTERDAM, NL , pages 121 - 127, XP029631923, ISSN: 0960-8524, DOI: 10.1016/j.biortech.2016.05.053
See also references of EP 3524066A4
Attorney, Agent or Firm:
AIP PATENT & LAW FIRM (KR)
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