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Anseong, South Korea

Zhang C.-Y.,Chung - Ang University | Lee K.-H.,Chung - Ang University | Park S.Y.,Chung - Ang University | Kim M.,Chung - Ang University | And 4 more authors.
Applied Biological Chemistry | Year: 2016

This study estimates the shelf life of four different instant bibimbaps. Each product was stored at 25, 35, or 45 °C for 180 days, and the changes in the physiochemical, microbiological, and sensory parameters were analyzed during storage. The total bacteria and coliforms for the bibimbaps were up to 4 and 1 log CFU/g, respectively. The highest population of yeast and mold was 1.98 log CFU/g, and Bacillus cereus was not detected in all bibimbaps. The moisture content and acid value were used to estimate the shelf life of bibimbaps. The shelf life of the four types of bibimbaps was over 4 years. © 2016, The Korean Society for Applied Biological Chemistry. Source


The

Trademark
Harvest Charm Foods Co. | Date: 2012-10-26

Processed peanuts; potato fritters; dried fish and shellfish; dried fruits; fruit salads; fruit-based snack food; fruit jellies; kimchi; radish cubed kimchi; frozen fruits; pork; tofu; foods prepared from bean curds (tofu); soybean milk; brown seaweed processed; fermented milk; butter; buttercream; fish preserved; beans preserved; seaweeds for food preserved; food products made from fish; steamed or toasted cakes of fish paste; fish sausages; cream fraiche; sauerkraut; sausages; ripened cheese; silkworm chrysalis for human consumption; agar for food; weed extracts for food; rice bran oil for food; spicy pickles; sheep milk; duck meat; yoghurt; drinks based on yoghurt; vegetable juices for cooking; tomato juice for cooking; milk; milk proteins; milk creams; jams; vegetable products processed; vegetable salads; vegetable salads; cheese; turkey; coconut butter; coconut powder; chlorella processed; hare meat; tomato extracts; sea-weed fusiforme processed; canned snails; fish tinnedcanned(am.); potato sticks; pickles; seaweed products processed; smoked fish and shellfish; jellies; potato flakes; fruit stewed; eggs. Processed cereals; hardtack; dried pasta; dried cooked rice; meat pies; gochu-jang fermented hot pepper paste; cereal-based processed products; cereal sausage; cereal soup; fruit jellies (confectionery); fruit teas; fruit cakes; confectionery; chinese matrimony vine tea; noodles uncooked; frozen yoghurt confectionery ices; naeng-myun (korean buckwheat noodles); green tea; molasses syrup; honey substitutes; soya bean paste (condiment); rice cakes; instant noodles; lime tea; mayonnaise; dumplings; dumpling shells; maltose; barley leaves tea; muffins; noodles; starch syrup for food; wheat flour; milk chocolate; coffee beverages with milk; cocoa beverages with milk; white sugar; barley meal; barley tea; corn roasted; flour for fry; biscuits; infusions not medicinal; bindae-ddeok(green bean pancake); bread; candy; sandwiches; dressings for salad; salad sauces; sage tea; ginger bread; sweet flag tea; sugar; somen noodles (very thin wheat noodle uncooked); pasta for soups; cream puffs; spaghetti; potato flour for food; sweet potato starch for food; flour for food; edible fruit ices; powder for edible ices; edible ices; starch for food; vinegar; polished rice; rice flour; rice-based snack food; almond paste; ice candies; iced cakes; ice cream; cones for ice cream; ice cream mixes; iced tea; korean traditional traditional cakes made from wheatflour/oil and honey Yak-kwa; bars of sweet jellied bean paste; toffee; acanthopanax tea; oolong tea; corn flour; chinese noodles uncooked; udon noodles uncooked; gruel with a milk basefor food; chocolate beverages with milk; stamina enhancing tea; ginseng tea; instant soba noodles; instant udon noodles; instant chinese noodles; instant coffee; artificial coffee; black paste for noodle sauce Ja-jang; jam buns; confectionery made from fruit/ginger/carrot or ginseng preserved in or hard-boiled with honey or sugar Jeun-kwa; macaroni uncooked; spaghetti uncooked; sauces condiments; tea-based beverages; tea leaves; chonggug-jang (fermented soybean paste); sushi; chocolate; chocolate-based beverages; coffee; coffee-based beverages; ketchup (sauce); cocoa; cocoa-based beverages; cocoa products; bean meal; cookies; cream buns; husked rice; tomato sauce; toast; puddings; pizzas; hot dogs; hot cake pancake; buns for hamburger; ho-ddeok (chinese pancake stuffed with sugar); black tea english tea; tea; chips (cereal products); waffles; pasta; pastries. Fruit juices; mineral water; frozen fruit beverages; lager beers; beer; non-alcoholic fruit extracts; non-alcoholic fruit juice beverages; non-alcoholic beverages; apple juices beverages; soda pops; waters (beverages); soda water; soda drinks; stout; orgeat; milk of almonds (beverage); orange juice beverages; preparations for making beverages; mineral water (beverages); mineral water (beverages); spring water (beverages); sherbets (beverages); ginger beer; vegetable juices (beverages); soft drinks; tomato juice (beverage); grape must unfermented; dark beer; fruit extracts for beverages; fruit syrups for beverages; vegetable or fruit processed beverages; aerated water.


Patent
Krauzen Co. and Harvest Charmfoods Co. | Date: 2012-10-19

A vertical pouch includes a heating element to react with a reaction liquid and cause an exothermic reaction. A first pack is configured to form a space for containing the heating element between a first sheet and a second sheet. A second pack is configured to form a space for containing the heating element between a third sheet and a fourth sheet. A content container is comprised of the second sheet of the first pack, the third sheet of the second pack, and a bottom connecting lower portions of the second and third sheets and folded upward and downward. A reaction liquid passage is configured to make the first pack communicate with the second pack.


Lee E.-S.,Chung - Ang University | Lee E.-S.,Harvest Charm Foods Co. | Park S.Y.,Chung - Ang University | Park S.Y.,Harvest Charm Foods Co. | And 8 more authors.
Journal of the Korean Society for Applied Biological Chemistry | Year: 2015

The shelf life of four different sauces in retort pouches, Gochujang chicken, Kimchi, ham beef, and beef salsa, was examined. Samples of each sauce pouch were stored at 25, 35, and 45 °C for 6 months; changes in the chemical were measured, and sensory evaluation was done. Finally, this study predicted the shelf life of products. Concentrations of thiobarbituric acid (TBA) inside the retort-pouched sauces were found to increase over the course of storage. Likewise, the overall pH of the sauces was found to decrease generally. Finally, sensory evaluation, ranked on a 7-point scale, was found to be greater than 5 (“like moderately”) when processed by one of 15 panel. The TBA value was used to estimate the shelf life of the four sauces, which was found to be greater than 3 years for each. Therefore, the use of retort pouches is an effective packaging method for the long-time storage of sauces at temperatures lower than 25 °C. © 2015, The Korean Society for Applied Biological Chemistry. Source

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