• The monthly packaging world
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• s.269
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• pp.45-51
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• 2015

• The monthly packaging world
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• s.220
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• pp.99-103
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• 2011

• The monthly packaging world
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• s.273
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• pp.110-126
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• 2016

본 원고는 한국상품문화디자인학회 제40호 논문에 게재된 내용으로, 학회와 이경수 대표의 동의 아래 게재함을 밝힌다.

• The monthly packaging world
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• s.256
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• pp.97-101
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• 2014

식품의약품안전처(처장 정승)는 그대로 먹거나 바로 간편하게 데워 먹을 수 있는 레토르트(retort) 식품에 사용되는 포장재에 대하여 소비자에게 올바른 정보를 제공하고자 '레토르트 포장재에 대해 알아봅시다!'를 제작했다. 주요 내용은 ▲ 레토르트 포장재의 특징 ▲ 레토르트 포장재의 안전성 ▲ 레토르트 식품의 올바른 섭취방법 등이다. 본 고에서는 그 내용에 대해 자세히 살펴본다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.49-54
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• 2009

The effects of filling temperatures of broth and degassing method on the residual oxygen content and gas composition in the pouch and physical strength of packaging material for Samgyetang depending on the contamination of broth on the sealing layer and sterilization process were investigated. The residual oxygen content in the broth and the oxygen proportion in the headspace of package were decreased with the increase of broth temperature at filling into the pouch from 50 to 100. When the products were packaged as air-contained (Air), manually squeezed the upper side of package out to minimize the headspace (Degas) and flushed with nitrogen gas ($N_2$-Flushing) while maintaining the broth temperatures of Samgyetang at 50 or 85. The residual oxygen content and oxygen proportion were increased in the order of $N_2$-Flushing

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.15-21
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• 1984

In order to ascertain the practical possibility of home made retort pouches for production of retort pouch foods in factory, two kinds of retortable pouches, i. e. 3 ply film (polyester film/Al. foil/casting polypropylene) and 4 ply film(polyester film/Al. foil/nylon/casting poll·propylene) were developed in Korea, and then, their physical properties, such as physical strength, heat resistance during thermal processing and preservability of foods and sanitary safety, were tested and compared with the foreign made pouches. The results obtained were summarized as follows. a. The physical strength of home made retort pouches in processing model foods(soybean oil 5 %, acetic acid 2%, starch 5 % and water to 100 %) was equal to that of foreign made pouches at accelerated examination condition($38^{\circ}C$, 98 % RH). But the lamination strength of home made products was a little bit superior to that of foreign made products. b. Home made retort pouches(SAMA-4 ply and SAMA-3 ply pouch) packed with rice or curry was possible to bear the thermal processing at $135^{\circ}C$ and shelf-life was one year or more at ambient temperature($20^{\circ}C$). c. Sanitary safety test showed that these home made retort pouches were acceptable comparing to the regulation recommended by the Ministry of Health and Social Affairs.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.103-109
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• 2001

The major objective of this study is provide to basic data for developing of new Sangye-Tang products. The findings from this study are as follow. Consumers over half were thought Samgye-Tang products to be good for health. At the eating place of Samgye-Tang products, \"at home\" ranked high in their groups. Also consumers have eaten Samgye-Tang products for the good of their health. On the developing functional Samgye-Tang products, respondents over 80% showed that it is desirable to develop functional Samgye-Tang products. And it is indicated that consumers want to strengthen the physical stamina in the new Samgye-Tang products. Price is the most important factor in selecting the new Samghye-Tang products. In packaging, consumers have preferred retort pouch.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.