JPH02231059A - Production of fish bone powder - Google Patents
Production of fish bone powderInfo
- Publication number
- JPH02231059A JPH02231059A JP1051733A JP5173389A JPH02231059A JP H02231059 A JPH02231059 A JP H02231059A JP 1051733 A JP1051733 A JP 1051733A JP 5173389 A JP5173389 A JP 5173389A JP H02231059 A JPH02231059 A JP H02231059A
- Authority
- JP
- Japan
- Prior art keywords
- water
- fish bone
- fish
- backbone
- bone powder
- 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.)
- Pending
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000001704 evaporation Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 102000035195 Peptidases Human genes 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 11
- 239000004365 Protease Substances 0.000 abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 6
- 230000009965 odorless effect Effects 0.000 abstract description 5
- 230000009967 tasteless effect Effects 0.000 abstract description 5
- 230000008020 evaporation Effects 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 241000442132 Lactarius lactarius Species 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000002374 bone meal Substances 0.000 description 10
- 229940036811 bone meal Drugs 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 241000612182 Rexea solandri Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 241000534669 Albula vulpes Species 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 108010059712 Pronase Proteins 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229910052586 apatite Inorganic materials 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- XLYOFNOQVPJJNP-DYCDLGHISA-N deuterium hydrogen oxide Chemical compound [2H]O XLYOFNOQVPJJNP-DYCDLGHISA-N 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- VSIIXMUUUJUKCM-UHFFFAOYSA-D pentacalcium;fluoride;triphosphate Chemical compound [F-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O VSIIXMUUUJUKCM-UHFFFAOYSA-D 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、魚類の中骨から、食品用カルシウムの原料及
び天然氷酸アバタイトの原料等として優れた魚骨粉を製
造する方法に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing fish bone meal, which is excellent as a raw material for food-grade calcium and a raw material for natural glacial abatite, from fish backbones. .
魚骨粉は、肥料や飼料等の用途に使用されている他、食
品原料としても利用されており、食品原料として利用し
得る魚骨粉を製造する方法としては、原料を攪拌下温水
により繰返し洗浄して得た骨を、蛋白分解酵素を作用さ
せた後水洗し、乾燥後粉砕する方法がある（特公昭５８
−５４７９０号公報）．
（発明が解決しようとする課題〕
前記公報に記載されている方法は、下記（１）〜（３）
の理由等のために多大のエネルギーが消費され且つ処理
に長時間を要し、しかも品質的に十分に満足し得る魚骨
粉を得難いものであった．（１）骨の洗浄を流水式によ
り行っているため、多量の水を使用する．
（２）洗浄水として温水を使用している。In addition to being used as fertilizer and feed, fish bone meal is also used as a food raw material.The method for producing fish bone meal that can be used as a food raw material is to wash the raw material repeatedly with hot water while stirring. There is a method in which the bones obtained are treated with proteolytic enzymes, washed with water, dried, and then crushed (Japanese Patent Publication No. 58
-54790). (Problems to be Solved by the Invention) The method described in the above gazette addresses the following (1) to (3).
For these reasons, a large amount of energy is consumed, the processing takes a long time, and it is difficult to obtain fish bone meal that is of sufficient quality. (1) A large amount of water is used because bones are washed using a running water method. (2) Warm water is used as washing water.
（３）洗浄効果を上げるために反復処理に長時間を要す
る。(3) Repetitive processing takes a long time to improve the cleaning effect.
従って、本発明の目的は、従来の方法に比してエネルギ
ーの消費量が少なく且つ処理時間を短縮でき、しかも無
味無臭で白色の魚骨扮を製造できる方法を提供すること
にある．
〔課題を解決するための手段〕
本発明は、前記目的を、魚類の中骨部分を、圧力５〜２
０ｋｇ／ｃ＋Ｊの高圧水で洗浄した後、残存する蛋白質
を、蛋白分解酵素液で分解し、洗浄除去し、次いで、処
理された中骨部分を、真空加熱蒸発法で乾燥した後粉砕
することを特徴とする魚骨粉の製造法を提供することに
より達成したものである．
本発明の魚骨粉の製造法は、従来法（前記公報に提案さ
れている方法）と比較して、洗浄処理工程及び乾燥処理
工程におけるエネルギー消費量及び処理時間等が下記の
通りであり、本発明の製造法によれば、製造経費を従来
法の１／５〜１／１０に節約できる。また、本発明の製
造法により得られる魚骨粉は、無味無臭で白色であり、
品質的に優れたものである。Therefore, an object of the present invention is to provide a method that consumes less energy and can shorten processing time than conventional methods, and can produce tasteless, odorless and white fish bone fish. [Means for Solving the Problems] The present invention achieves the above-mentioned object by applying pressure of 5 to 2
After washing with high-pressure water of 0 kg/c+J, the remaining proteins are decomposed with a proteolytic enzyme solution, washed and removed, and then the treated backbone is dried by a vacuum heat evaporation method and then pulverized. This was achieved by providing a unique method for producing fish bone meal. Compared to the conventional method (the method proposed in the above-mentioned publication), the method for producing fish bone meal of the present invention has the following energy consumption and processing time in the washing and drying steps. According to the manufacturing method of the invention, manufacturing costs can be reduced to 1/5 to 1/10 of the conventional method. Furthermore, the fish bone meal obtained by the production method of the present invention is tasteless, odorless, and white.
It is of excellent quality.
従来火支ｑル較
（洗浄処理工程）
（１）水の使用量 − １／５１
（２）熱 量 − 常温の水を使用しているため、
０である．
１／１０
１／５量
１／１ ０！
（４）汚水処理量
（３）処理時間
（５）酵素使用量
（乾燥処理工程）
（１）蒸気使用盪 − １／５量
以下、本発明の魚骨粉の製造法を好ましい実施態様につ
いて詳述する。Comparison with conventional heating equipment (cleaning process) (1) Amount of water used - 1/51 (2) Amount of heat - Since water at room temperature is used,
It is 0. 1/10 1/5 quantity 1/1 0! (4) Amount of sewage treated (3) Treatment time (5) Amount of enzyme used (drying process) (1) Use of steam - 1/5 amount or less, detailed description of preferred embodiments of the method for producing fish bone meal of the present invention do.
原料となる魚類の中骨部分としては、特に制限されるも
のではなく、例えば、鱈、助宗鱈、メルルーサ、ホキ等
の魚類の中骨を用いることができる。これらの魚類の中
骨は、主として練製品の原料となるスリミを製造する際
に生じる残滓の一部分であり、原魚を頭部及び内臓物を
除去した後三枚卸し（フィレー）にした（肉の部分と中
骨の部分とに分ける）際に得られる．このようにして得
られる中骨は、骨の部分とそれに付着している魚肉の一
部からなっている。There are no particular restrictions on the backbone of fish used as a raw material, and for example, backbones of fish such as cod, Sukemune cod, hake, and hoki can be used. The bones of these fish are part of the residue produced when producing surimi, which is mainly used as a raw material for paste products. It is obtained when the bone is divided into the middle bone part and the middle bone part. The backbone obtained in this way consists of a bone part and a part of fish meat attached to it.
而して、本発明を実施するには、先ず、上記中骨部分を
圧力５〜２０ｋｇ／ｃｊ，好ましくは７〜１５ｋｇ／ｃ
ｄの高圧水で洗浄する．
高圧水による中骨部分の好ましい洗浄手段としては、中
骨部分を回転しているロータリースクリーンの中に入れ
、多数のノズルから高圧水を上記中骨部分に対し噴射す
る方法等が挙げられる．この際、中骨部分とノズルとの
距離は２０〜３０ｃｍ程度とすると良い，
高圧水の圧力が５ｋｇ／ｃ＋ＩＩ未満であると、中骨部
分の表面に付着している蛋白質等の除去が難しくなり効
率が低下する。また、２０ｋｇ／ｃｆｆｌ超であると、
超高圧のため、安全性の問題があり、また原料の散乱等
、処理工程上に悪影響が出る。Therefore, in order to carry out the present invention, first, the above-mentioned back bone portion is subjected to a pressure of 5 to 20 kg/cj, preferably 7 to 15 kg/cj.
Wash with high-pressure water (d). A preferred method for cleaning the backbone with high-pressure water includes placing the backbone in a rotating rotary screen and spraying high-pressure water onto the backbone from a number of nozzles. At this time, it is recommended that the distance between the mid-bone part and the nozzle be approximately 20 to 30 cm. If the pressure of the high-pressure water is less than 5 kg/c+II, it will be difficult to remove proteins etc. attached to the surface of the mid-bone part. Efficiency decreases. In addition, if it exceeds 20 kg/cffl,
Because of the ultra-high pressure, there are safety issues and it also has a negative impact on the processing process, such as scattering of raw materials.
上記洗浄により、中骨部分に付着している魚肉蛋白質等
が大部分分離除去される。By the above-mentioned washing, most of the fish protein and the like adhering to the back bone portion are separated and removed.
次に、高圧水で洗浄した中骨部分を蛋白分解酵素液で処
理することにより、中骨部分に残存する蛋白質を分解す
る。Next, the back bone portion that has been washed with high-pressure water is treated with a proteolytic enzyme solution to decompose the protein remaining in the back bone portion.
蛋白分解酵素液による処理は、高圧水で洗浄した中骨部
分に１．５〜２．０倍量の水を加え、温度４０〜６０゜
Ｃに加熱後、中骨部分の重盪に対して０．００１〜０．
０ ０ ５％の量の蛋白分解酵素を添加し、６０〜１
８０分間ゆっくり撹拌しながら行うのが好ましい．上記
蛋白分解酵素としては、パンクレアチン（和光製薬製）
、プロナーゼ（科研化学製）等が挙げられる。Treatment with a proteolytic enzyme solution involves adding 1.5 to 2.0 times the amount of water to the backbone that has been washed with high-pressure water, heating it to a temperature of 40 to 60°C, and then applying it to the backbone after heavy agitation. 0.001~0.
0 0 5% amount of protease was added, 60-1
It is preferable to do this for 80 minutes with slow stirring. As the above protease, pancreatin (manufactured by Wako Pharmaceutical Co., Ltd.)
, Pronase (manufactured by Kaken Chemical Co., Ltd.), and the like.
次いで、酵素を失活させた後、中骨部分を洗浄して中骨
部分に残存する蛋白質を除去する。Next, after inactivating the enzyme, the backbone portion is washed to remove proteins remaining in the backbone portion.
酵素の失活は、蛋白分解酵素液を排出し、新たに略等盟
の水を加え、温度９０〜９５゜Ｃに加熱して５〜２０分
間煮沸することにより行うことが好ましい。Inactivation of the enzyme is preferably carried out by discharging the proteolytic enzyme solution, adding a new approximately equal amount of water, heating to a temperature of 90 to 95°C, and boiling for 5 to 20 minutes.
次いで、蛋白質を除去した中骨部分を゜真空加熱蒸発法
で乾燥する。Next, the back bone portion from which the protein has been removed is dried by a vacuum heating evaporation method.
乾燥は、藤発温度４０〜６０゜Ｃの低温及び真空度６５
〜７６ｃｍｌｌｇの脱気の条件下で、中骨部分をゆっく
り撹拌しながら水分が４．０％以下となるまで行うと良
い。Drying is carried out at a low temperature of 40 to 60°C and a vacuum degree of 65°C.
It is preferable to carry out the process under the condition of degassing ~76cmllg while slowly stirring the backbone portion until the water content becomes 4.0% or less.
乾燥後、中骨部分を粉砕機で好ましくは２００メッシュ
パス程度に粉砕し、本発明の魚骨粉を得る。After drying, the back bone portion is crushed with a crusher, preferably to about 200 mesh passes, to obtain the fish bone powder of the present invention.
上述の如くして得られる本発明の魚骨粉は、無味無臭で
白色であり、特に食品用カルシウムの原料及び天然氷酸
アパタイトの原料等として好適に用いられる．
〔実施例〕
以下に本発明の実施例を挙げ、本発明を更に詳しく説明
する．
実施例ｌ
助宗鱈中骨２０ｋｇを回転しているロータリースクリー
ンに入れ、１５個のノズルから圧力１０ｋｇ／ｃ４の高
圧水を噴射（毎分１２０℃、噴射時間３０秒）して、中
骨に付着している蛋白質等を大部分分離除去した（回収
中骨重量はｌＯｋｇであった）。The fish bone meal of the present invention obtained as described above is tasteless, odorless, and white, and is particularly suitable for use as a raw material for food-grade calcium and a raw material for natural glacial apatite. [Example] The present invention will be explained in more detail by giving examples below. Example 1 20 kg of Sukemune cod backbone was placed in a rotating rotary screen, and high-pressure water with a pressure of 10 kg/c4 was sprayed from 15 nozzles (120°C per minute, spray time 30 seconds) to adhere to the backbone. Most of the proteins and other substances present were separated and removed (the weight of recovered bones was 10 kg).
次いで、回収した中骨（１０ｋｇ）を反応タンクに入れ
、ｌ５２の水を加えて温度５０゜Ｃになるまで加熱した
後、この温水に蛋白分解酵素０． ０ ０ ２％（０．
２ｇ、コクラーゼＳＳ、力価５５０００単位／ ｇ ）
を溶解した。次いで、この蛋白分解酵素液を５０゜Ｃに
維持しながら１２０分間ゆっくり撹拌して、中骨に残存
する蛋白質を分解した。Next, the recovered backbone (10 kg) was placed in a reaction tank, 152 liters of water was added and heated until the temperature reached 50°C, and 0.5 kg of protease was added to the warm water. 0 0 2% (0.
2g, cochrase SS, titer 55000 units/g)
was dissolved. Next, this protease solution was slowly stirred for 120 minutes while maintaining the temperature at 50°C to decompose the proteins remaining in the back bone.
次いで、蛋白分解酵素液を排出し、新たに１Ｏｆの水を
加えて温度９５゜Ｃまで加熱し、９５゛Ｃを維持しなが
らＩＯ分間煮沸を行い酵素を失活させ酵素を失活させた
後、中骨を洗浄（水の入れ替え３回、水の使用１３０ｊ
！）Ｌて、残存する蛋白質及びその他の浮遊物を除去し
、中骨を回収した（回収中骨重址は４． ３ ｋｇであ
った）．この様にして回収した中骨（４．３ｋｇ）を、
乾燥８！ｌ（真空加熱乾燥機）に入れ、蒸発温度６０゜
Ｃ及び真空度７ ５ ａｍ ／ ｌｌｇで１８５分間ゆ
っくり撹拌（撹拌速度２５回／分）しながら水分３％ま
で乾燥した．
乾燥後、粉砕機で粉砕し、２００メッシュパスの微粉末
の魚骨粉１． ９ ５ ｋｇを得た．実施例２
メルルーサ中骨１２ｋｇを回転しているロータリースク
リーンに入れ、１５個のノズルから圧力１０ ｋｇ ／
ｃｒＡの高圧水を噴射（毎分１２０２、噴射時間２５
秒）して、中骨に付着している蛋白質等を大部分分離除
去した（回収した中骨重量は７ｋｇであった）．
次いで、回収した中骨（７ｋｇ）を反応タンクに入れ、
１４ｌの水を加えて温度５０゛Ｃになるまで加熱した後
、この温水に蛋白分解酵素０． Ｏ Ｏ ３％（０．２
１ｇ、コクラーゼＳＳ、力価５５０００単位／ｇ）を溶
解した．次いで、この蛋白分解酵素液を５０゜Ｃに維持
しながら１２０分間ゆっくり撹拌して、中骨に残存すら
蛋白質を分解した。Next, the proteolytic enzyme solution was drained, 1Of water was newly added, heated to a temperature of 95°C, and boiled for 10 minutes while maintaining 95°C to inactivate the enzyme. , Wash the backbone (change the water 3 times, use 130j of water)
! ), residual proteins and other suspended matter were removed, and the midbone was collected (the weight of the collected midbone was 4.3 kg). The bones (4.3 kg) collected in this way were
Dry 8! 1 (vacuum heating dryer) and dried to a moisture content of 3% while slowly stirring (stirring speed 25 times/min) for 185 minutes at an evaporation temperature of 60°C and a vacuum degree of 75 am/llg. After drying, grind it with a grinder to obtain a fine powder of fish bone powder with a 200 mesh pass.1. I gained 95 kg. Example 2 12 kg of hake backbone was placed in a rotating rotary screen, and a pressure of 10 kg/cm was applied from 15 nozzles.
Inject crA high pressure water (1202 m/min, injection time 25
(seconds) to separate and remove most of the proteins adhering to the backbone (the weight of the recovered backbone was 7 kg). Next, the collected backbone (7 kg) was placed in a reaction tank,
After adding 14 liters of water and heating it to a temperature of 50°C, add 0.0 ml of proteolytic enzyme to the hot water. O O 3% (0.2
1 g, cochlease SS, titer 55,000 units/g) was dissolved. Next, this proteolytic enzyme solution was slowly stirred for 120 minutes while maintaining the temperature at 50°C to decompose the proteins even remaining in the back bone.
次いで、蛋白分解酵素液を排出し、新たに７Ｑの水を加
えて温度９５゜Ｃまで加熱し、９５゜Ｃを維持しながら
１０分間煮沸を行い酵素を失活させた．酵素を失活させ
た後、中骨を洗浄（水の入れ替え３回、水の使用１２１
ｆｆｉ）Ｌて、残存する蛋白質及びその他の浮遊物を除
去し、中骨を回収した（回収中骨重量は４ｋｇであった
）．
この様にして回収した中骨（４ｋｇ）を、乾＠機（真空
加熱乾燥機）に入れ、蒸発温度６０゜Ｃ及び真空度７３
ｃ層／Ｈｇで１９５分間ゆっくり撹拌しながら水分３％
まで乾燥した．
乾燥後、粉砕機で粉砕し、２００メンシュパスの微粉末
の魚骨粉１． ３ ｋｇを得た．〔発明の効果］
本発明の魚骨粉の製造法によれば、従来の方法に比して
エネルギーの消費量が少なく且つ処理時間を短縮でき、
しかも無味無臭で白色の魚骨粉を製造できる．Next, the proteolytic enzyme solution was drained, 7Q of water was newly added, heated to a temperature of 95°C, and boiled for 10 minutes while maintaining the temperature at 95°C to inactivate the enzyme. After inactivating the enzyme, wash the back bone (change water 3 times, use 121 water)
ffi) L to remove remaining proteins and other suspended matter, and collect the midbone (weight of the collected midbone was 4 kg). The back bones (4 kg) collected in this way were placed in a dryer (vacuum heating dryer) at an evaporation temperature of 60°C and a degree of vacuum of 73°C.
C layer/3% moisture with slow stirring in Hg for 195 minutes
It was dried to. After drying, grind with a grinder to obtain 200 menshu powder of fish bone powder.1. I gained 3 kg. [Effects of the Invention] According to the method for producing fish bone meal of the present invention, compared to conventional methods, energy consumption can be reduced and processing time can be shortened.
Furthermore, it is possible to produce white fish bone powder that is tasteless and odorless.
Claims (1)
水で洗浄した後、残存する蛋白質を、蛋白分解酵素液で
分解し、洗浄除去し、次いで、処理された中骨部分を、
真空加熱蒸発法で乾燥した後粉砕することを特徴とする
魚骨粉の製造法。After washing the fish midbone with high-pressure water at a pressure of 5 to 20 kg/cm^2, the remaining proteins are decomposed with a proteolytic enzyme solution and washed away, and then the treated midbone is
A method for producing fish bone powder, which is characterized by drying it using a vacuum heating evaporation method and then pulverizing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1051733A JPH02231059A (en) | 1989-03-03 | 1989-03-03 | Production of fish bone powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1051733A JPH02231059A (en) | 1989-03-03 | 1989-03-03 | Production of fish bone powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02231059A true JPH02231059A (en) | 1990-09-13 |
Family
ID=12895100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1051733A Pending JPH02231059A (en) | 1989-03-03 | 1989-03-03 | Production of fish bone powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02231059A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06105642A (en) * | 1992-09-28 | 1994-04-19 | Isao Watanabe | Powder of dried marine product, production of the same powder, apparatus for producing the same powder, method for forming powder of dried marine product, formed product of the same powder, forming frame for forming into the same formed product and seasoning and food additive consisting of powder of dried marine product |
| WO2007066654A1 (en) * | 2005-12-09 | 2007-06-14 | Nippon Suisan Kaisha, Ltd. | Fish bone paste, method of producing the same and use thereof |
| RU2472355C1 (en) * | 2011-07-18 | 2013-01-20 | Федеральное государственное образовательное учреждение высшего профессионального образования "Калининградский государственный технический университет" | Natural mineral food additive production method |
| RU2559947C1 (en) * | 2014-04-24 | 2015-08-20 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Восточный федеральный университет имени М.К. Аммосова" | Food fish-and-bone flour manufacture method |
| JPWO2015118695A1 (en) * | 2014-02-05 | 2017-03-23 | 有限会社勝美 | COMPOSITION, POWDER, AND PROCESS FOR PRODUCING THE SAME CONTAINING OLEGAIN COLLAGEN AND HUMAN CERAMIDE COMPONENT |
-
1989
- 1989-03-03 JP JP1051733A patent/JPH02231059A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06105642A (en) * | 1992-09-28 | 1994-04-19 | Isao Watanabe | Powder of dried marine product, production of the same powder, apparatus for producing the same powder, method for forming powder of dried marine product, formed product of the same powder, forming frame for forming into the same formed product and seasoning and food additive consisting of powder of dried marine product |
| WO2007066654A1 (en) * | 2005-12-09 | 2007-06-14 | Nippon Suisan Kaisha, Ltd. | Fish bone paste, method of producing the same and use thereof |
| RU2472355C1 (en) * | 2011-07-18 | 2013-01-20 | Федеральное государственное образовательное учреждение высшего профессионального образования "Калининградский государственный технический университет" | Natural mineral food additive production method |
| JPWO2015118695A1 (en) * | 2014-02-05 | 2017-03-23 | 有限会社勝美 | COMPOSITION, POWDER, AND PROCESS FOR PRODUCING THE SAME CONTAINING OLEGAIN COLLAGEN AND HUMAN CERAMIDE COMPONENT |
| RU2559947C1 (en) * | 2014-04-24 | 2015-08-20 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Восточный федеральный университет имени М.К. Аммосова" | Food fish-and-bone flour manufacture method |
| EA027904B1 (en) * | 2014-04-24 | 2017-09-29 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Восточный федеральный университет имени М.К. Аммосова" | Fish-and-bone flour manufacture method |
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