JPH0227965A - Parched sesame seeds mixed with table salt - Google Patents
Parched sesame seeds mixed with table saltInfo
- Publication number
- JPH0227965A JPH0227965A JP63176778A JP17677888A JPH0227965A JP H0227965 A JPH0227965 A JP H0227965A JP 63176778 A JP63176778 A JP 63176778A JP 17677888 A JP17677888 A JP 17677888A JP H0227965 A JPH0227965 A JP H0227965A
- Authority
- JP
- Japan
- Prior art keywords
- sesame seeds
- salt
- seeds
- table salt
- adhesive
- 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
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 47
- 241000207961 Sesamum Species 0.000 title claims abstract description 45
- 235000002639 sodium chloride Nutrition 0.000 title abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title abstract description 10
- 239000011780 sodium chloride Substances 0.000 title abstract description 8
- 239000002313 adhesive film Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 19
- 239000000853 adhesive Substances 0.000 abstract description 10
- 230000001070 adhesive effect Effects 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 2
- 108010010803 Gelatin Proteins 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000008273 gelatin Substances 0.000 abstract description 2
- 229920000159 gelatin Polymers 0.000 abstract description 2
- 235000019322 gelatine Nutrition 0.000 abstract description 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 2
- 239000000661 sodium alginate Substances 0.000 abstract description 2
- 235000010413 sodium alginate Nutrition 0.000 abstract description 2
- 229940005550 sodium alginate Drugs 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract 1
- 241001131796 Botaurus stellaris Species 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000008241 heterogeneous mixture Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- JLQFVGYYVXALAG-CFEVTAHFSA-N yasmin 28 Chemical compound OC1=CC=C2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1.C([C@]12[C@H]3C[C@H]3[C@H]3[C@H]4[C@@H]([C@]5(CCC(=O)C=C5[C@@H]5C[C@@H]54)C)CC[C@@]31C)CC(=O)O2 JLQFVGYYVXALAG-CFEVTAHFSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ごましおに関するものであり、更に詳しくは
炒りごまの表面上に食塩をコーティングしてなるごまし
おに関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to sesame seeds, and more particularly to sesame seeds made by coating the surface of roasted sesame seeds with salt.
（従来の技術）
ごまは４５〜５５％の油脂骨や約２０％のタンパク質を
含み、これらの他、カルシウム・りん・鉄・ビタミンＢ
、 ・ビタミンＥ等を含有して栄養的に優れ、古くか
ら植物性栄養食品の内で最も重要視されたものの一つで
あり、動脈硬化や高血圧予防、疲労回復、特に視力減退
防止、肌の美化、泌乳効果等の薬効ある健康食品として
広く普及している。(Conventional technology) Sesame contains 45 to 55% oil and fat bones and about 20% protein, and in addition to these, it also contains calcium, phosphorus, iron, and vitamin B.
・ Contains vitamin E, etc., and is nutritionally superior, and has been one of the most important plant-based nutritional foods since ancient times. It is widely used as a health food with medicinal effects such as beautification and lactation effects.
ごまの色は黒、白、黄等があるが、料理用としては色ど
りの点から適宜に用いられ、これらを炒った炒りごまは
調理に用いると芳しい香味が加わって美味となるので特
に好まれ利用される０強飯や食卓に常備されるごましお
は炒ったごまと食塩とを混合したものである。The colors of sesame seeds include black, white, and yellow, but they are used as appropriate for cooking due to their colorfulness, and roasted sesame seeds are particularly preferred because they add a fragrant flavor and become delicious when used in cooking. The rice that is used and the sesame paste that is always kept at the table is a mixture of roasted sesame seeds and salt.
（発明が解決しようとする諜Ｂ）
上記のごましおば、以前から炒りごまと食塩とを単純混
合したもので、通常は容器に入れられ、任意の量の振り
出しや、小匙によって取り出されるものである。(Secret B that the invention attempts to solve) The above-mentioned sesame leaves are a simple mixture of roasted sesame seeds and salt, and are usually placed in a container and taken out by shaking or using a teaspoon. be.
このようにして取り出すと、ごましお自体が炒りごまと
食塩との不均一混合物であるので、どのような取り出し
をしても、部分的に取り出したものはごまと食塩のどち
らか一方が多量に取り出されるという欠点を有するもの
であった。When taken out in this way, the sesame seeds themselves are a heterogeneous mixture of roasted sesame seeds and salt, so no matter how you take them out, if you take them out partially, only a large amount of either sesame seeds or salt will be taken out. It had the disadvantage that it was
（課題を解決するための手段）
本発明者等は、上記のような従来のごましおの問題点を
解決するとともに、より一層高級なごましおを提供する
ことを目的として鋭意研究した結果、炒りごまの表面に
付着剤を付着させたのち食塩をコーティングすることに
より、上記の目的が達成されることを見出し、本発明に
到達したものである。(Means for Solving the Problem) As a result of intensive research aimed at solving the problems of conventional sesame seeds as described above and providing even higher quality sesame seeds, the present inventors have found that roasted sesame seeds The inventors have discovered that the above object can be achieved by attaching an adhesive to the surface and then coating it with common salt, and have arrived at the present invention.
すなわち、本発明は、炒りごまの表面上に付着剤の被膜
が形成され、これに食塩が付着してなることを特徴とす
るごましおを要旨とするものである。That is, the gist of the present invention is a sesame paste characterized by having an adhesive film formed on the surface of roasted sesame seeds and having common salt adhered thereto.
本発明において、炒りごまの表面に付着剤を付与するに
は、例えば炒りごまと、付着剤濃厚液とを一般的な混合
機で混合して炒りごまの表面に付着剤被膜を付与したの
ち、粒径が５０〜２５０μ請の食塩の微粉末を投入して
混合すればよく、食塩としては、精製塩や天然塩が一般
的である。一般的なごましおは、塩分を考慮して、ごま
７重量部に対して食塩２．５〜３．５重量部を用いるの
が好ましい。In the present invention, in order to apply an adhesive to the surface of roasted sesame seeds, for example, the roasted sesame seeds and a concentrated adhesive liquid are mixed in a general mixer to apply an adhesive film to the surface of the roasted sesame seeds, and then, Finely powdered common salt having a particle size of 50 to 250 μm may be added and mixed, and commonly used common salt is purified salt or natural salt. In consideration of salt content, it is preferable to use 2.5 to 3.5 parts by weight of salt for 7 parts by weight of sesame seeds.
また、ごまの表面にコーティングされた食塩が容易に離
脱されなくするための付着剤としては、例えば澱粉・ゼ
ラチン、アルギン酸ソーダ、ＣＭＣ（カルボキシメチル
セルローズ）・ＰＶＡ等の糊剤を用うるちので、付着剤
濃厚液としては、例°えばせ薯澱粉が３０％含まれてい
る飽和食塩水があげられ、その付着量としては、ごまと
食塩との合計量に対し好ましくは１４〜１８重量％であ
る。In addition, adhesives such as starch, gelatin, sodium alginate, CMC (carboxymethyl cellulose), and PVA can be used as adhesives to prevent the salt coated on the surface of the sesame seeds from being easily removed. An example of the concentrated adhesive liquid is a saturated saline solution containing 30% of sesame starch, and the amount of the adhesive is preferably 14 to 18% by weight based on the total amount of sesame seeds and salt. be.
なお、本発明のごましおにおいては、精製塩を使用する
場合に苦味料としてニガリやニガリの単成分の１種以上
を使用することは勿論のことＬ−グルタミン酸ソーダ・
Ｌ−アスコルビン酸・ビタミンＡ・ビタミンＢ２ ・ビ
タミンＤ・ニコチン酸等の各種栄養剤や、胡櫂・唐ガラ
シ・カラシ・山橡・ワサビ・ニッキ・薄荷・バニラ等の
香辛料・香味料・一般的な甘味料の一以上の微量〜少量
をごましおの用途に適応させるように、コーティングす
る食塩中に混合するか、又は付着膜中に添加することも
できる。In addition, in the sesame seeds of the present invention, when using refined salt, bittern or one or more of the single components of bittern may be used as a bittering agent, as well as sodium L-glutamate, bittern, etc.
Various nutritional supplements such as L-ascorbic acid, vitamin A, vitamin B2, vitamin D, and nicotinic acid, as well as spices and flavorings such as black pepper, chili pepper, mustard, Japanese radish, wasabi, Nikki, thin fruit, and vanilla. A trace amount to a small amount of one or more sweeteners can be mixed into the salt to be coated or added to the deposited film to suit the application of sesame seeds.
（実施例） 以下に本発明の実施例を挙げて具体的に説明する。(Example) The present invention will be specifically explained below by giving examples.
実施例１
黒炒りごま７０６ｇと、せ薯澱粉３０％を含む飽和食塩
水１５８ｇとを、万能混合機（品用工業所製）に入れ、
１分間混合した後、５０〜２５０μｍの天然塩２８２ｇ
を混合機に投入して、更に３分間混合して、表面に天然
塩がコーティングされたごましおを得た。このごましお
を８０℃で１２時間乾燥し、次に９メツシユパス・２０
メツシユオンの篩がけすることにより、表面に食塩がコ
ーティングされた乾燥炒りごまを得た。Example 1 706 g of roasted black sesame seeds and 158 g of saturated salt solution containing 30% Sesame starch were placed in a universal mixer (manufactured by Shinjo Kogyo Co., Ltd.),
After mixing for 1 minute, 282g of natural salt of 50-250μm
was put into a mixer and mixed for an additional 3 minutes to obtain sesame paste whose surface was coated with natural salt. This sesame paste was dried at 80℃ for 12 hours, then 9 mesh passes and 20
By passing the sesame seeds through a mesh sieve, dried roasted sesame seeds whose surfaces were coated with salt were obtained.
得られた、黒ごまのごましおば、任意の箇所から任意の
量を採取して分析した結果、ごまと食塩の配合比は一定
であった。An arbitrary amount of the obtained black sesame seeds was collected from an arbitrary location and analyzed, and the result was that the blending ratio of sesame seeds and salt was constant.
実施例２
付着剤となる澱粉・飽和食塩水中にＬ−グルタミン酸ソ
ーダ５０ｇを混合することと、白炒りごまを用いる以外
は実施例１と同様に実施して白ごましおを得た。この場
合も、どの部分の分析結果も一定であった。Example 2 White sesame seeds were obtained in the same manner as in Example 1, except that 50 g of sodium L-glutamate was mixed in starch and saturated saline as an adhesive, and white roasted sesame seeds were used. In this case as well, the analytical results for all parts were constant.
（発明の効果）
本発明のごましおば、ごましおを容器より採取した際、
どんな時、どの部分を採取しても、ごまと食塩の配合比
が常に一定で安定していると云う優れたごましおが得ら
れる。(Effect of the invention) When the sesame seeds and sesame seeds of the present invention are collected from a container,
No matter which part of the sesame seeds are harvested at any time, excellent sesame seeds can be obtained in which the blending ratio of sesame seeds and salt is always constant and stable.
また、前記した諸薬味料を併用することにより、調味品
、嗜好品として高級なごましおを提供することができる
。Moreover, by using the above-mentioned seasonings in combination, high-grade sesame seeds can be provided as a seasoning or a luxury item.
Claims (1)
れに食塩が付着してなることを特徴とするごましお。(1) A sesame paste characterized by having an adhesive film formed on the surface of roasted sesame seeds and having salt adhered thereto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63176778A JPH0227965A (en) | 1988-07-15 | 1988-07-15 | Parched sesame seeds mixed with table salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63176778A JPH0227965A (en) | 1988-07-15 | 1988-07-15 | Parched sesame seeds mixed with table salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0227965A true JPH0227965A (en) | 1990-01-30 |
Family
ID=16019673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63176778A Pending JPH0227965A (en) | 1988-07-15 | 1988-07-15 | Parched sesame seeds mixed with table salt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0227965A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08182475A (en) * | 1995-01-04 | 1996-07-16 | Mishima Shokuhin Kk | Fish flour containing alpha-amylase inhibiter and its preparation |
| JP2002204666A (en) * | 2001-01-11 | 2002-07-23 | Toyo Shinyaku:Kk | Sesame-containing dietary product |
| KR20050044202A (en) * | 2003-11-07 | 2005-05-12 | 이광규 | Seasoned sesame with good sensory property and preparation method thereof |
| JP2013085487A (en) * | 2011-10-14 | 2013-05-13 | Mitsukan Group Honsha:Kk | Method of manufacturing powder binding ingredient material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115102A (en) * | 1974-07-29 | 1976-02-06 | Matsushita Electric Ind Co Ltd | BUNSODENDOKI |
| JPS53139746A (en) * | 1977-05-09 | 1978-12-06 | San Fuuzu Kk | Production of seasoned sesame |
| JPS54119059A (en) * | 1978-03-06 | 1979-09-14 | Hiroshi Kitano | Production of riceecake cubes |
-
1988
- 1988-07-15 JP JP63176778A patent/JPH0227965A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115102A (en) * | 1974-07-29 | 1976-02-06 | Matsushita Electric Ind Co Ltd | BUNSODENDOKI |
| JPS53139746A (en) * | 1977-05-09 | 1978-12-06 | San Fuuzu Kk | Production of seasoned sesame |
| JPS54119059A (en) * | 1978-03-06 | 1979-09-14 | Hiroshi Kitano | Production of riceecake cubes |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08182475A (en) * | 1995-01-04 | 1996-07-16 | Mishima Shokuhin Kk | Fish flour containing alpha-amylase inhibiter and its preparation |
| JP2002204666A (en) * | 2001-01-11 | 2002-07-23 | Toyo Shinyaku:Kk | Sesame-containing dietary product |
| KR20050044202A (en) * | 2003-11-07 | 2005-05-12 | 이광규 | Seasoned sesame with good sensory property and preparation method thereof |
| JP2013085487A (en) * | 2011-10-14 | 2013-05-13 | Mitsukan Group Honsha:Kk | Method of manufacturing powder binding ingredient material |
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