JP3684383B2 - 納豆菌を用いた水産発酵食品および製造方法 - Google Patents

納豆菌を用いた水産発酵食品および製造方法 Download PDF

Info

Publication number
JP3684383B2
JP3684383B2 JP2002057966A JP2002057966A JP3684383B2 JP 3684383 B2 JP3684383 B2 JP 3684383B2 JP 2002057966 A JP2002057966 A JP 2002057966A JP 2002057966 A JP2002057966 A JP 2002057966A JP 3684383 B2 JP3684383 B2 JP 3684383B2
Authority
JP
Japan
Prior art keywords
food
fermented
natto
fermentation
fermented food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP2002057966A
Other languages
English (en)
Japanese (ja)
Other versions
JP2003250500A (ja
JP2003250500A5 (https=
Inventor
清一 成田
正機 小泉
肇 中谷
Original Assignee
青森県
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 青森県 filed Critical 青森県
Priority to JP2002057966A priority Critical patent/JP3684383B2/ja
Publication of JP2003250500A publication Critical patent/JP2003250500A/ja
Publication of JP2003250500A5 publication Critical patent/JP2003250500A5/ja
Application granted granted Critical
Publication of JP3684383B2 publication Critical patent/JP3684383B2/ja
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Images

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
JP2002057966A 2002-03-04 2002-03-04 納豆菌を用いた水産発酵食品および製造方法 Expired - Fee Related JP3684383B2 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2002057966A JP3684383B2 (ja) 2002-03-04 2002-03-04 納豆菌を用いた水産発酵食品および製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2002057966A JP3684383B2 (ja) 2002-03-04 2002-03-04 納豆菌を用いた水産発酵食品および製造方法

Publications (3)

Publication Number Publication Date
JP2003250500A JP2003250500A (ja) 2003-09-09
JP2003250500A5 JP2003250500A5 (https=) 2004-10-28
JP3684383B2 true JP3684383B2 (ja) 2005-08-17

Family

ID=28668098

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2002057966A Expired - Fee Related JP3684383B2 (ja) 2002-03-04 2002-03-04 納豆菌を用いた水産発酵食品および製造方法

Country Status (1)

Country Link
JP (1) JP3684383B2 (https=)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TW200722524A (en) * 2005-12-13 2007-06-16 Zen U Biotechnology Co Ltd The device of determining the activity value of nattokinase
JP2011019477A (ja) * 2009-07-17 2011-02-03 Sanko Sangyo:Kk 牡蠣の乾燥方法
CN102028091B (zh) * 2010-11-16 2013-05-08 全然酵素科技发展(大连)有限公司 一种纳豆菌发酵法制备低分子鱼肽的方法
JP2022077166A (ja) * 2020-11-11 2022-05-23 小林製薬株式会社 ナットウキナーゼを含む経口組成物

Also Published As

Publication number Publication date
JP2003250500A (ja) 2003-09-09

Similar Documents

Publication Publication Date Title
US4820529A (en) Process for preparing pasty proteinous material or proteinous food from crustaceans
TWI532440B (zh) 製備水解產物之方法
CN111109548A (zh) 一种q弹腊鱼肠的制作方法
WO1988008675A1 (en) Process for preparing pasty proteinous material or proteinous food from crustaceans
CN103478211A (zh) 一种增强牛肉干保藏性和嫩度的方法
KR102132127B1 (ko) 보이차 추출액을 이용한 어패류 비린내 제거방법 및 이 방법으로 제조된 어패류 가공식품
CN108740836A (zh) 一种发酵黄河鲤鱼肠的制备工艺
JP3684383B2 (ja) 納豆菌を用いた水産発酵食品および製造方法
CN104642499B (zh) 一种低温发酵风味大黄鱼及其制备方法
JP4613673B2 (ja) 豆板醤の製造方法
CN104366441B (zh) 一种牛肉西瓜酱的制备方法
JPH0855B2 (ja) スエヒロタケの粒状菌系体を配合した食品
JP2002171933A (ja) キムチエキス健康食品
JP3796463B2 (ja) ビーフエキス様天然調味料およびその製造方法
CN107439971A (zh) 祛脂降压泡卤鸡爪及其制作方法
JP3681210B2 (ja) 濃厚で風味の改良された魚醤油の製造法およびその製造法で得られた濃厚で風味の改良された魚醤油
JP2640088B2 (ja) 水産発酵食品およびその製造法
JPS59220168A (ja) ペ−スト状の蛋白質食品または蛋白質材料の製造方法
KR101789507B1 (ko) 치즈오징어의 제조방법
KR20210049364A (ko) 천연효소를 이용한 숙성 및 발효에 의한 육가공 방법
JP3652248B2 (ja) 発酵調味料
CN116987625B (zh) 一种复合菌剂及其在唐扬鱿鱼制备中的应用
JP2004267057A (ja) 肉質改善効果をもつ調味料
KR102925091B1 (ko) 핫바의 제조방법 및 이로부터 제조된 핫바
CN109123483A (zh) 清水鱼罐头及其生产方法

Legal Events

Date Code Title Description
A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20040819

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20040825

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20041019

A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20050316

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20050330

A521 Written amendment

Free format text: JAPANESE INTERMEDIATE CODE: A821

Effective date: 20050530

R150 Certificate of patent (=grant) or registration of utility model

Free format text: JAPANESE INTERMEDIATE CODE: R150

FPAY Renewal fee payment (prs date is renewal date of database)

Free format text: PAYMENT UNTIL: 20090610

Year of fee payment: 4

FPAY Renewal fee payment (prs date is renewal date of database)

Free format text: PAYMENT UNTIL: 20090610

Year of fee payment: 4

S111 Request for change of ownership or part of ownership

Free format text: JAPANESE INTERMEDIATE CODE: R313113

FPAY Renewal fee payment (prs date is renewal date of database)

Free format text: PAYMENT UNTIL: 20090610

Year of fee payment: 4

R350 Written notification of registration of transfer

Free format text: JAPANESE INTERMEDIATE CODE: R350

LAPS Cancellation because of no payment of annual fees