KR102722606B1 - Retort food for room temperature and manufacturing methods thereby - Google Patents

Abstract

The present invention relates to a room temperature retort food product, such as tteokgalbi, donggeurang-ttaeng, and dakgalbi, which are commonly used as side dishes or snacks, and which are distributed at room temperature, by reducing the content of liquid used as a heat transfer material during retort sterilization to about 15% of the product weight, thereby making it easy to distribute and consume by users due to less liquid, which is a characteristic of these side dishes or snacks, and a method for manufacturing the same.

Description

{Retort food for room temperature and manufacturing methods thereby}

The present invention relates to a room temperature retort food product and a method for manufacturing the same, and more specifically, to a method for manufacturing a room temperature retort food product, such as tteokgalbi, donggeurang-ttaeng, and dakgalbi, which are commonly used as side dishes or snacks, by reducing the content of a liquid used as a heat transfer material during retort sterilization to about 15% of the product weight, thereby making it easy to distribute and easy to consume by users due to the small amount of liquid, which is a characteristic of side dishes or snacks, in the retort food product.

Food is something that living things consume on a daily basis to provide the nutrients necessary for the maintenance of their bodies. It is food that has been cooked and processed so that it is ready to eat.

These foods are made from a variety of ingredients and come in a variety of forms. Recently, many ready-made foods have been distributed that can be purchased and eaten right away or simply cooked and eaten. For example, many retort-packaged foods are being distributed.

Examples of retort foods include foods commonly used as side dishes or snacks, such as tteokgalbi, donggeurang-ttaeng, and dakgalbi. Various technologies are being developed for these retort foods to improve the taste and nutrition of the foods or to facilitate packaging. Examples include patent documents 1 to 3.

Patent Document 1 is a method for producing a retort pufferfish soup that can be distributed at room temperature, including the steps of producing pufferfish broth; the steps of mixing pufferfish hot water extract and pufferfish hot water extract residue enzymatic decomposition to produce a pufferfish complex extract; the steps of mixing pufferfish broth, pufferfish complex extract, pufferfish, and vegetables and filling the mixture into a retort pouch; and the steps of retort sterilizing the retort pouch at a temperature of 115 to 125°C so that the Fo value, which is an optimal sterilization amount, is in the range of 6 to 12.

Patent Document 2 discloses a method for manufacturing retort pouch packaged rice, comprising the steps of: washing mixed rice containing glutinous rice and non-glutinous rice and soaking it in seasoning broth for 1 to 2 hours; cutting washed and dehydrated vegetables; preparing a seasoning sauce; mixing the mixed rice, cut vegetables, and seasoning sauce that have undergone the soaking step, filling them into a retort pouch, and vacuum-packing them; and heat-treating the retort pouch at a temperature of 121° C. for 20 to 25 minutes to cook, sterilize, and then cool the retort pouch, wherein the retort pouch further comprises ham and kimchi as mixing ingredients, wherein the glutinous rice is 18.42 parts by weight, the non-glutinous rice is 7.89 parts by weight, and the vegetables include 6.32 parts by weight of carrots, 3.16 parts by weight of green bell peppers, 3.16 parts by weight of red bell peppers, 6.68 parts by weight of radish, 3.16 parts by weight of zucchini, and 3.86 parts by weight of onions. A method for manufacturing retort pouch packaged rice characterized by having the flavor of kimchi fried rice, wherein the seasoning sauce is manufactured by mixing gochujang, canola oil, capsicum powder, monosodium L-glutamate, smoke flavor, and ketchup, and is 8.30 parts by weight, ham is 18.00 parts by weight, and kimchi is 21.05 parts by weight.

Patent Document 3 is a method for producing a meat retort food product that can be stored at room temperature, including the steps of crushing and roasting a medicinal herb; putting the medicinal herb in a tea bag for removing the off-flavor of meat and sealing it; and putting the tea bag, cut meat, and purified water in a retort pouch, sealing the retort pouch, and then sterilizing it.

Although various retort foods have been developed, foods that are generally eaten as side dishes or snacks, such as tteokgalbi, donggeurang-ttaeng, and dakgalbi, are not distributed in retort packaging.

Since side dishes and snacks have little sauce and therefore little liquid content, they are difficult to package and sell, so they are prepared in small quantities and sold through side dish stores.

In other words, in order to manufacture and sell side dishes or snacks in large quantities, they must be distributed through a distribution network, and to do this, they must be sterilized using a method called retort and distributed at room temperature.

However, in order to sterilize by retort, the weight ratio of the liquid component, which is a heat-conducting material, must be at least 40-60% to achieve sterilization. However, during the retort process, moisture is extracted from solid substances such as dakgalbi placed in the pouch, and the extracted moisture has the problem of reducing the texture of the food.

That is, the retort process is carried out at high temperature, and when heated at high temperature, moisture is extracted from the food. In the case of side dishes, the weight ratio of the liquid must be less than 28.1% (measurement of the liquid weight of side dishes sold on the market) to maintain the original texture of the food. However, in the case of existing retorts, there is a problem in that the properties of side dishes and side dishes are not realized because they contain an excessive amount of moisture.

That is, as shown in Fig. 4, side dish products currently distributed at room temperature have a high proportion of liquid and do not have the same properties as side dishes and snacks, so consumers may turn away from products with little solids and a lot of liquid, which has the disadvantage of not selling well.

Republic of Korea Publication Patent No. 10-2011-0111701 Republic of Korea Publication Patent No. 10-2016-0103708 Republic of Korea Patent No. 10-1906763

The present invention was developed to solve the problems of the prior art as described above, and aims to provide a method for producing room temperature retort food with a significantly reduced amount of liquid, which enables side dishes or snacks with low moisture content, such as tteokgalbi and donggeurang-ttaeng, to be distributed at room temperature with a low liquid content as their natural properties.

In particular, the present invention aims to provide a room temperature retort food product and a method for manufacturing the same, which can maintain the original properties of the food product by drastically reducing the amount of liquid added to the product, absorbing moisture extracted during the retort process, and preventing moisture leakage by changing into a fine gel when heated, and which can be distributed at room temperature with a drastically reduced amount of liquid, which is a heat-conducting material.

In order to solve the above-mentioned purpose, the present invention provides a room temperature retort food having a significantly reduced amount of liquid as a heat-conducting material, which is a side dish or snack including tteokgalbi, donggeurang-ttaeng, dakgalbi, and meatballs, characterized in that it further contains 1.0 to 4.0% of a gel-forming fine powder based on the total weight of the solid content of the food.

The above gel-forming fine powder is edible, and after the gel is formed, it should not turn into a liquid even when heated. That is, if it turns into a liquid, the gel-forming substance within the product will escape when heated at a high temperature in the retort process to manufacture the product. In addition, if the gel-forming substance turns into a liquid and escapes when heated and cooked for the customer to consume, the texture of the product will become hard and a soft texture will not be realized. It is preferable that the gel-forming substance that plays this role is made by finely grinding noodles and mixing them with other solvents.

The method for manufacturing a room temperature retort food according to the present invention comprises a gel-forming material preparation process, a solid food preparation process, a source preparation process, and a retort process, wherein the gel-forming material preparation process comprises preparing a gel-forming fine powder, and the solid food preparation process comprises a step of preparing a main ingredient of the food; a step of preparing a component to be mixed with the main ingredient; a step of mixing the gel-forming material and seasoning; a step of mixing the gel-forming material and the main ingredient; a step of mixing all of the main ingredient, auxiliary ingredients, and liquids; a step of molding a mixture in which all of the ingredients are mixed; a cooking step of cooking the molded solid ingredient; and a step of freezing the cooked solid food ingredient.

The above sauce preparation process comprises a step of preparing liquid ingredients for the sauce; a step of preparing powder ingredients for the sauce; a step of mixing all the sauce ingredients; and a step of heating the mixed sauce ingredients.

The above retort process is characterized by comprising the steps of: preparing a packaging pouch; putting solid food into the prepared pouch; putting sauce into the interior of the pouch containing the solid food; sealing the inlet of the pouch containing the solid food and sauce; retorting the sealed pouch; and cooling the pouch heated during the retort process.

In the above-mentioned self-cooking step, the central temperature of the solid food is preferably 60 to 70°C, and the heating temperature in the step of heating the source material is preferably 90 to 100°C.

The room temperature retort food product with significantly reduced liquid, which is a heat-conducting material according to the present invention, and the method for producing the same have the effect of providing a food product with reduced liquid content so that the properties are similar to those of snacks or side dishes sold on the market.

In particular, the present invention has the effect of revitalizing the stagnant room-temperature side dish market by adding a gel-forming fine powder to food consisting of a solid substance, such as tteokgalbi, donggeurangtae, etc., thereby preventing moisture from leaking out during the retort process, thereby lowering the specific gravity of the liquid phase of the product and giving it properties similar to side dishes and side dishes, thereby increasing consumer preference.

Figure 1 is a process diagram for manufacturing a room temperature retort food product with a significantly reduced amount of liquid, which is a heat-conducting material, according to the present invention.
Figure 2 is a model diagram of a mixture of a gel-forming raw material for a room temperature retort food with a significantly reduced amount of liquid, which is a heat-conducting material according to the present invention, and other raw materials.
Figure 3 is an example of a room temperature retort food product with a significantly reduced amount of liquid, which is a heat-conducting material according to the present invention, and the results of analyzing the liquid specific gravity of tteokgalbi.
Figure 4 is a comparison table of the liquid specific gravity of existing room temperature distribution snacks and side dishes products.

The present invention can be practiced by making various modifications, and specific embodiments are illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

In describing each drawing, similar reference numerals are used for similar components. In describing the present invention, if it is judged that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description is omitted.

The present invention enables side dishes or snacks with low moisture content to be distributed at room temperature with a low liquid content, as in their natural state.

The room temperature retort food according to the present invention, in which the liquid as a heat conductive material is significantly reduced, relates to a room temperature retort food such as a side dish or snack including tteokgalbi, donggeurang-ttaeng, dakgalbi, and meatballs, and further contains 1.0 to 4.0% of a gel-forming fine powder based on the total weight of the solid content of the food.

As described above, the present invention enables the distribution of foods with low moisture content, such as tteokgalbi, donggeurang-ttaeng, dakgalbi, and meatballs, through retort packaging, and the gel-forming fine powder is added to minimize the moisture content during the retort process.

The above gel-forming fine powder is preferably obtained by finely powdering starch powder and mixing a solvent therewith.

The gel-forming fine powder absorbs the moisture of the meat raw materials, such as pork and beef, during the process of mixing them with the ground pork and beef in the production of tteokgalbi, thereby reducing the liquid content.

The gel-forming fine powder absorbs moisture from the surroundings and changes into a form with a lot of moisture, and when heated during the cooking and retort stages, the gel-forming fine powder that has absorbed a lot of moisture takes on a gel form and wraps the outside of the solid food particles, preventing moisture from being released outside the solid food. In addition, the substance that takes on a gel form is not a liquid but a semi-solid with a fine particle size, so it is evenly distributed inside the product and does not leak out of the product. Accordingly, the moisture of the tteokgalbi does not leak out of the tteokgalbi during the retort stage, so the liquid specific gravity of the final product does not increase, and the liquid specific gravity is maintained at around 35%, allowing it to be maintained as a room temperature product similar to general snacks and side dishes.

The method for manufacturing a room temperature retort food product with a significantly reduced amount of liquid, which is a heat-conducting material, according to the present invention comprises a gel-forming material preparation process (S10), a solid food preparation process (S20), a sauce preparation process (S30), and a retort process (S40), as illustrated in FIG. 1.

The above gel-forming material preparation process (S10) is comprised of only the step of preparing a gel-forming fine powder (S11), and the gel-forming fine powder prepared in the gel-forming fine powder preparation process (S11) is preferably a noodle powder as its main ingredient and has a particle size of approximately 40 to 60 mesh.

The above solid food preparation process (S20) is a process of preparing solid food constituting room temperature retort food, and the main and auxiliary ingredients may vary depending on the type of food. That is, depending on whether the room temperature retort food is tteokgalbi, donggeurang-ttaeng, dakgalbi, or meatball, the main and auxiliary ingredients may vary.

The above solid food preparation process (S20) consists of a step of preparing a main ingredient of the food (S21); a step of preparing a secondary ingredient to be mixed with the main ingredient (S22); a step of mixing a gel-forming material and seasoning (S23); a step of mixing the gel-forming material mixed with the seasoning with a main ingredient such as pork (S24); a step of mixing all secondary ingredients and liquids (S25); a step of molding a mixture in which all ingredients are mixed (S26); a cooking step of cooking the molded solid (S27); and a step of freezing the cooked solid food (S28).

The main ingredient preparation stage (S21) is the stage for preparing the main ingredients, and various main ingredients can be prepared depending on the type of food. In other words, the main ingredient can vary depending on whether the food is tteokgalbi, donggeurangttaeng, dakgalbi, or meatballs, but is mainly pork, beef, etc.

In addition, the step (S22) of preparing the above absence may also differ somewhat depending on the type of food being made.

The step of mixing the above gel-forming material and seasoning (S23) is a step of mixing powdered raw materials such as sugar, MSG, starch, etc., and seasoning materials into the gel-forming fine powder. The purpose of this is to evenly disperse the gel-forming fine powder in the product.

The step (S24) of mixing the gel-forming material mixed with the above seasoning with the main ingredient is a step of mixing with the pulverized pork, which is mainly used as the main ingredient. The gel-forming fine powder is evenly applied to the surface of the pulverized pork solid food. All auxiliary ingredients and seasonings are mixed with the mixed main ingredient (S25). The food mixture in which all ingredients are mixed is shaped according to the type of the food (S26), and the shaped solid food is cooked (S27).

In the cooking stage of the formed solid food, the temperature is controlled so that the central temperature of the solid food is maintained at 60 to 70℃.

The above source preparation process (S30) prepares liquid and powder materials used as the source (S31, S32), mixes all source materials (S33), and then heats the mixed source materials (S34).

The step (S34) of heating the mixed source material is preferably at a temperature at which the source can be cooked without spoiling and at a temperature at which microorganisms can be sterilized, and the optimal heating temperature is preferably 90 to 100°C.

The above retort process (S40) is a process to sterilize the produced food. This is for distribution at room temperature.

The above retort process (S40) prepares a packaging pouch used for packaging food (S41), and puts solid food and sauce into the prepared pouch (S42, S43). After sealing the inlet of the pouch containing the solid food and sauce (S44), the sealed pouch is retorted (S45).

The heated pouch during the retort process is cooled. (S46)

The temperature applied in the above retort step (S45) is preferably 115 to 125°C, and the heating time is preferably 20 to 25 minutes.

<Example 1>

The example illustrates the manufacturing of tteokgalbi.

In order to prevent moisture from being extracted from solid materials such as tteokgalbi during retort sterilization, a gel-forming fine powder capable of forming a gel is added when manufacturing tteokgalbi. The gel-forming fine powder is mainly composed of fine noodle powder.

These gel-forming fine powders are mixed with powdered raw materials such as seasoning and mixing agents used in tteokgalbi. The mixed gel-forming fine powder is evenly distributed over the tteokgalbi, absorbs moisture around the tteokgalbi, and in the subsequent process of self-cooking or retort, it receives heat and gels together with the absorbed moisture, preventing moisture from being extracted from the tteokgalbi even during retort sterilization.

If the retort process is not performed as needed, the moisture extracted from the tteokgalbi is minimized as the gel is formed during the retort process, preventing moisture from being extracted from the tteokgalbi.

An example for obtaining these results is to weigh the gel-forming fine powder in a ratio of 1.0 to 4.0 weight % of the total weight of tteokgalbi, and mix seasoning and beef base powder into the weighed gel-forming fine powder.

Add the mixed powder evenly to the minced pork, and add sesame oil, bonito extract, etc. and knead evenly. Shape the evenly kneaded tteokgalbi raw material into about 18g/piece and cook until the center temperature reaches 60-70℃. At this time, the gel-forming fine powder evenly distributed inside the tteokgalbi gels and prevents moisture from leaking out of the tteokgalbi.

To manufacture the final tteokgalbi product, the manufactured tteokgalbi raw materials and the manufactured sauce are put into a retort pouch. At this time, the sauce is made by measuring raw materials such as sugar, beef extract, apple concentrate, modified starch, and purified water and heating them. Once the tteokgalbi and sauce are put in, the pouch is sealed and retort sterilization is performed to complete the final tteokgalbi product.

<Example 2>

As in Example 1, the gel-forming fine powder is weighed in a ratio of 1.0 to 4.0 weight % of the weight of the tteokgalbi, the main ingredient, and seasoning and beef base powder are mixed with the weighed gel-forming fine powder.

Add the mixed powder evenly to the minced pork, then add sesame oil, bonito extract, etc. and knead evenly.

The evenly kneaded tteokgalbi raw material was shaped into about 18 g/unit and frozen without being cooked. The tteokgalbi thus manufactured was put into the manufactured tteokgalbi raw material and the manufactured sauce retort pouch to manufacture the final tteokgalbi product. Except for this method, the tteokgalbi was manufactured in the same manner as in Example 1.

<Example 3>

To the main ingredient, tteokgalbi, a gel-forming fine powder is weighed in a ratio of 5.0 to 6.0 weight % of the tteokgalbi weight, and seasoning and beef base powder are mixed with the weighed gel-forming fine powder.

Add the mixed powder evenly to the minced pork, then add sesame oil, bonito extract, etc. and knead evenly.

The evenly kneaded tteokgalbi ingredients were shaped into approximately 18 g/piece and left to cook until the central temperature reached 60-70℃.

The tteokgalbi thus manufactured is placed in the manufactured tteokgalbi raw material and the manufactured sauce retort pouch to manufacture the final tteokgalbi product. Except for this method, the tteokgalbi was manufactured in the same manner as in Example 1.

<Example 4>

To the main ingredient, tteokgalbi, a gel-forming fine powder is measured at a ratio of 5.0 to 6.0 weight% of the tteokgalbi weight, and seasoning and beef base powder are mixed with the measured gel-forming powder.

Add the mixed powder evenly to the minced pork, then add sesame oil, bonito extract, etc. and knead evenly.

The evenly kneaded tteokgalbi raw material is shaped into about 18g/unit and frozen without being cooked. The tteokgalbi manufactured in this way is put into the manufactured tteokgalbi raw material and the manufactured sauce retort pouch to manufacture the final tteokgalbi product.

Except for these methods, tteokgalbi was prepared in the same manner as in Example 1.

<Comparative Example 1>

Tteokgalbi was manufactured without adding gel-forming fine powder to the main ingredient, tteokgalbi.

This was produced to compare the liquid content in the final tteokgalbi product after retort when tteokgalbi was produced without using gel-forming fine powder.

The evenly kneaded tteokgalbi ingredients were shaped into approximately 18 g/piece and left to ferment until the central temperature reached 60-70℃.

Except for these methods, tteokgalbi was prepared in the same manner as in Example 1.

<Comparative Example 2>

Tteokgalbi was manufactured without adding gel-forming fine powder to the main ingredient, tteokgalbi.

This is a method of manufacturing tteokgalbi without using gel-forming fine powder.

The evenly kneaded tteokgalbi ingredients were shaped into approximately 18g/piece and frozen without boiling.

Except for these methods, tteokgalbi was prepared in the same manner as in Example 1.

<Experiment and Evaluation>

The effectiveness of room temperature distributed tteokgalbi obtained from examples and comparative examples was analyzed.

Since the manufactured products were placed in retort pouches, the pouches were opened and the weight of the solid and liquid phases was measured.

The weight of the liquid was put into a separate container after opening the retort pouch. After leaving the container for 5 minutes with an incline of about 5 degrees, when the solid and liquid were properly separated, only the solid was separated using chopsticks and the weight was analyzed. The results are as shown in Table 1.

<Results of liquid weight analysis experiment on tteokgalbi> division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Final
product
analyze Product Weight (g) 170 170 170 170 170 170 Solid weight (g) 131.7 144.8 152.2 150.8 118.8 117.6 Liquid weight (g) 23.3 25.2 17.9 19.2 51.2 52.4 Liquid weight specific gravity (%) 13.7 14.8 10.5 11.3 30.1 30.8

As can be seen from the results of the liquid weight specific gravity analysis experiment above, the liquid specific gravity of the tteokgalbi Example 1 manufactured according to the present invention is 16.4%p. lower than that of the tteokgalbi Comparative Example 1 manufactured by the conventional method. This is because the gel-forming fine powder raw material was evenly dispersed in the raw tteokgalbi, adsorbed moisture around the gel-forming fine powder raw material, and formed a gel, so that it was not eluted from the tteokgalbi during retort.

In addition, it can be seen that these tteokgalbi are similar to side dishes with low liquid specific gravity sold on the market, and thus, it satisfies the purpose of the present invention, which is a method for manufacturing side dishes and snacks with low liquid specific gravity. That is, it can be seen that Example 1 has a lower moisture content than the products of the comparative examples, and as a result, it can be seen that moisture did not leak out of the raw tteokgalbi during the retort process, and thus, it can be said that it satisfies the purpose of the present patent.

(Sensory evaluation of the taste of tteokgalbi)

A sensory evaluation was conducted on the manufactured tteokgalbi through a blind test with 20 adult men and women. The evaluation method was a 5-point rating system, with very weak: 1 point, weak: 2 points, average: 3 points, strong: 4 points, and very strong: 5 points.

<Sensory experiment results> division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Soft texture 5.0 5.0 4.0 4.0 3.5 3.5 The taste of meat 5.0 4.5 3.5 3.5 4.0 4.0 of the product
Volume 4.5 4.5 5.0 5.0 3.5 3.0 Overall preference 5.0 4.5 4.0 4.0 3.5 3.0

As a result of the sensory evaluation above, the tteokgalbi (Example 1) manufactured by the present invention showed significantly improved soft texture and overall preference compared to the conventional tteokgalbi (Comparative Example 1).

According to the purpose of the present invention, which is to manufacture side dishes and snacks with less liquid content, the soft texture of the tteokgalbi can be realized because moisture does not leak out from the raw tteokgalbi. In particular, since the tteokgalbi contains moisture even when cooled, it is judged to have excellent preference because it can maintain a soft texture.

In Example 2, compared to Example 1, tteokgalbi was manufactured without boiling. At this time, the meat taste was reduced compared to Example 1. This means that in Example 1, where boiling and retorting were performed, the tteokgalbi was heated twice, but gel formation was better, implementing a texture similar to meat, and the meat juice was better retained during gel formation.

Examples 3 and 4 contained a large amount of gel-forming fine powder compared to Example 1, resulting in excessive moisture content, which weakened the texture and flavor of the meat. Since a large amount of gel-forming material was added, moisture loss was small and the volume was good.

Comparative examples 1 and 2 are products in which gel-forming fine powder is not added, and are similar to products made in the past. Since gel-forming fine powder is not added, moisture is extracted from the raw tteokgalbi, resulting in a low moisture content, and the meat has a hard texture, resulting in poor taste. In particular, during retort, a large amount of moisture is extracted from the tteokgalbi, reducing the weight of the solid tteokgalbi, and the extracted moisture results in a high liquid content, resulting in failure to present a shape similar to that of a side dish.

Claims (3)

delete delete A method for producing a room temperature retort food product, which is one of Donggeurang-ttang, Dakgalbi, and Meatball,
It consists of a gel-forming material preparation process (S10), a solid food preparation process (S20), a sauce preparation process (S30), and a retort process (S40).
The above gel-forming material preparation process (S10) prepares a gel-forming fine powder,
The above solid food preparation process (S20) is composed of a step of preparing a main ingredient of the food (S21); a step of preparing a material to be mixed with the main ingredient (S22); a step of mixing a gel-forming material and a seasoning (S23); a step of mixing the gel-forming material and the main ingredient (S24); a step of mixing all the main ingredients, auxiliary ingredients, and liquids (S25); a step of molding a mixture in which all the ingredients are mixed (S26); a step of cooking the molded solid (S27); and a step of freezing the cooked solid food (S28).
The above source preparation process (S30) consists of a step of preparing liquid material for the source (S31); a step of preparing powder material for the source (S32); a step of mixing all source materials (S33); and a step of heating the mixed source materials (S34).
The above retort process (S40) is characterized by comprising the steps of: a step of preparing a packaging pouch (S41); a step of putting solid food into the prepared pouch (S42); a step of putting sauce into the interior of the pouch containing the solid food (S43); a step of sealing the inlet of the pouch containing the solid food and sauce (S44); a step of retorting the sealed pouch (S45); and a step of cooling the pouch heated in the retort process (S46).