JP7110202B2 - トッピング用焼成魚卵塊の製造方法及び冷凍スパゲティの製造方法 - Google Patents

トッピング用焼成魚卵塊の製造方法及び冷凍スパゲティの製造方法 Download PDF

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Publication number
JP7110202B2
JP7110202B2 JP2019534597A JP2019534597A JP7110202B2 JP 7110202 B2 JP7110202 B2 JP 7110202B2 JP 2019534597 A JP2019534597 A JP 2019534597A JP 2019534597 A JP2019534597 A JP 2019534597A JP 7110202 B2 JP7110202 B2 JP 7110202B2
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Prior art keywords
fish roe
mass
baked
roe
topping
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JP2019534597A
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Japanese (ja)
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JPWO2019027029A1 (ja
Inventor
可南子 川田
智治 槙尾
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Nisshin Seifun Welna Inc
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Nisshin Seifun Welna Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Noodles (AREA)
JP2019534597A 2017-08-03 2018-08-03 トッピング用焼成魚卵塊の製造方法及び冷凍スパゲティの製造方法 Active JP7110202B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2017150350 2017-08-03
JP2017150350 2017-08-03
PCT/JP2018/029151 WO2019027029A1 (fr) 2017-08-03 2018-08-03 Masse d'œufs de poisson cuits pour garniture, et produit alimentaire dans lequel celle-ci est utilisée

Publications (2)

Publication Number Publication Date
JPWO2019027029A1 JPWO2019027029A1 (ja) 2020-07-27
JP7110202B2 true JP7110202B2 (ja) 2022-08-01

Family

ID=65232849

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Application Number Title Priority Date Filing Date
JP2019534597A Active JP7110202B2 (ja) 2017-08-03 2018-08-03 トッピング用焼成魚卵塊の製造方法及び冷凍スパゲティの製造方法

Country Status (2)

Country Link
JP (1) JP7110202B2 (fr)
WO (1) WO2019027029A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS596632B2 (ja) * 1981-03-17 1984-02-13 日魯漁業株式会社 ケ−シング詰焼たらこ風食品の製造法
JPS60203166A (ja) * 1984-03-26 1985-10-14 Ninben:Kk 魚卵又はうに卵の加工調整方法
JPS60262581A (ja) * 1984-06-09 1985-12-25 Yoshimasa Tanii ロ−ストタラコ
JP2878543B2 (ja) * 1992-11-30 1999-04-05 ハウス食品株式会社 香ばしい焼き風味を有するバラ卵の製造方法

Non-Patent Citations (7)

* Cited by examiner, † Cited by third party
Title
"アメリカ♪やみつき？納豆たらこパスタ", [online], 2009.11.15, クックパッド, [2018.10.17 検索], イ，全文
"焼きたらこ＆納豆 レシピ・作り方", [online], 2011.11.27. Rakutenレシピ, [2018.10.17 検索], インタ，全文
"焼きタラコのペペロンチーノ", [online], 2016.1.22, [2018.10.17 検索], インターネット<URL: http://w，全文
"焼きたらこパスタ", [online], 2016.9.9, [2018.10.17 検索], インターネット<URL: http://pecolly.jp/u，全文
クックパッド レシピID:2853710, 2014.10.25 [検索日 2022.01.17], インターネット：<URL: https://cookpad.com/recipe/2853710>
クックパッド レシピID:3032154, 2015.02.23 [検索日 2022.01.17], インターネット：<URL: https://cookpad.com/recipe/3032154>
クックパッド レシピID:3932976, 2016.06.21 [検索日 2022.01.17], インターネット：<URL: https://cookpad.com/recipe/3932976>

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Publication number Publication date
JPWO2019027029A1 (ja) 2020-07-27
WO2019027029A1 (fr) 2019-02-07

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