JPH03133364A - Freeze-dried paste product - Google Patents
Freeze-dried paste productInfo
- Publication number
- JPH03133364A JPH03133364A JP1270298A JP27029889A JPH03133364A JP H03133364 A JPH03133364 A JP H03133364A JP 1270298 A JP1270298 A JP 1270298A JP 27029889 A JP27029889 A JP 27029889A JP H03133364 A JPH03133364 A JP H03133364A
- Authority
- JP
- Japan
- Prior art keywords
- freeze
- drying
- paste product
- flakes
- dried paste
- 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
- 229940023462 paste product Drugs 0.000 title claims abstract description 19
- 238000004108 freeze drying Methods 0.000 claims abstract description 18
- 244000144972 livestock Species 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000014102 seafood Nutrition 0.000 claims description 8
- 239000002075 main ingredient Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000945 filler Substances 0.000 claims 1
- 235000014594 pastries Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 13
- 239000011230 binding agent Substances 0.000 abstract description 12
- 238000001035 drying Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 235000015170 shellfish Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 235000014109 instant soup Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 230000000052 comparative effect Effects 0.000 description 9
- 238000007796 conventional method Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000283086 Equidae Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 241001417494 Sciaenidae Species 0.000 description 2
- 241000282887 Suidae Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 125000002573 ethenylidene group Chemical group [*]=C=C([H])[H] 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000610384 Sparisoma cretense Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は凍結乾燥練り製品、即ち、即席麺、即席スープ
、即席味噌汁等の具として有用な凍結屹燥性、湯らどり
性の良好な凍結乾燥練り製品に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention is a freeze-dried paste product, that is, a freeze-dried paste product, which has good freeze-dryability and scaldability, and is useful as an ingredient for instant noodles, instant soup, instant miso soup, etc. Regarding dry paste products.
［従来の技術・課題］
従来、凍結乾燥練り製品は即席麺、即席スープ、即席味
噌汁等の具として広く使用されている。しかしながら、
練り製品は本来組織が緻密なため凍結乾燥を行った場合
、屹燥が遅く、且つ湯もどり性が悪い欠点があり、その
ためこれら凍結乾燥練り製品は小さく、あるいは薄くシ
て製品とされていた。[Prior Art/Problems] Freeze-dried paste products have been widely used as ingredients for instant noodles, instant soups, instant miso soups, and the like. however,
Since paste products originally have a dense structure, when they are freeze-dried, they have the disadvantage of slow drying and poor rehydration, so these freeze-dried paste products have been shredded into small or thin pieces.
乾燥性あるいは湯らどり性を改善する方法として、グリ
セリン脂肪酸エステル等の界面活性剤を添加し発泡させ
るみとにより見掛は比重を小さくして湯もどり性を改善
する方法がある（特開昭５１４１４７０号公報）。As a method of improving the drying property or the boiling property, there is a method of adding a surfactant such as glycerin fatty acid ester and foaming it to reduce the apparent specific gravity and improving the boiling property (JP-A-Sho). 5141470).
また、植物性蛋白、水及び油脂の乳化物を混合し、湯も
どり性を改善する方法もある（特公昭５９３００６５号
公報）。There is also a method of mixing an emulsion of vegetable protein, water, and oil to improve the rehydration properties (Japanese Patent Publication No. 5930065).
しかし、これらの方法ではいずれも乾燥性、湯もどり性
を充分満足できる程度に改善することはできないもので
あった。However, none of these methods could improve the drying properties and reflux properties to a sufficiently satisfactory degree.
従って、本発明の目的は大型の製品としても乾燥性、湯
もどり性の良い凍結乾燥練り製品を提供することにある
。Therefore, an object of the present invention is to provide a freeze-dried paste product that has good drying and refluxing properties even as a large-sized product.
［課頭を解決するための手段〕
本発明者らは、これらの課題につき検討した結果、本発
明に到達した。[Means for solving the problem] The present inventors have studied these problems and have arrived at the present invention.
即ち、本発明は魚介類及び／または畜産物を主原料とす
る練り製品を小片に切断したフレーク４０〜９０重量％
と、魚介類及び／または畜産物を主原料とするつなぎ６
０〜１０重量％を含有してなる配合物を混合後、成形し
、凍結乾燥してなることを特徴とする凍結乾燥練り製品
に係る。That is, the present invention uses 40 to 90% by weight of flakes obtained by cutting into small pieces a paste product mainly made from seafood and/or livestock products.
and tethers 6 whose main ingredients are seafood and/or livestock products.
It relates to a freeze-dried paste product characterized in that it is obtained by mixing a blend containing 0 to 10% by weight, molding it, and freeze-drying it.
本発明に使用する魚介類を原料とする練り製品とはグチ
、エソ、スケソウダラ、マグロ、サメ、エビ、カニ、イ
カ、タコ、貝等の魚介類を原料とする、及び／またはこ
れらの原料の酵素及び／または微生物による処理物を原
料とする練り製品であって、所謂カマボコ、魚肉ソーセ
ージ等に代表される水産練り製品である。The paste products made from seafood used in the present invention are those made from seafood such as croaker, parrotfish, pollock, tuna, shark, shrimp, crab, squid, octopus, and shellfish, and/or containing enzymes from these raw materials. and/or paste products made from products treated with microorganisms, such as fish paste products typified by so-called kamaboko, fish sausages, and the like.
本発明に使用する畜産物を原料とする練り製品とはブタ
、ウシ、ウマ、ヒツジ、ヤギ、ウサギ、トリ等の畜肉及
びこれに更に内蔵、微粉砕骨等を混合した畜肉類を原料
とする、及び／またはこれらの原料の酵素及び／又は微
生物による処理物を原料とする練り製品であって、所謂
ソーセージ、サラミ等に代表される畜産練り製品である
。The paste products made from livestock products used in the present invention are made from livestock meat such as pigs, cows, horses, sheep, goats, rabbits, birds, etc., and livestock meats mixed with internal organs, finely ground bones, etc. and/or paste products made from these raw materials treated with enzymes and/or microorganisms, such as livestock paste products typified by so-called sausages, salami, etc.
本発明に使用する、練り製品を小片に切断したフレーク
の形状は特に限定されないが、好ましくは比表面積が６
〜６０ｃｍ”７ｇ、更に好ましくは１０〜３０ｃｍ２７
ｇのものが良く、例えば上記の練り製品をサイレントカ
ッターで切断した最大粒２〜３ｃｎ＋程度のフレークや
、上記の練り製品をフレーカ−により切断した１＋＋＋
＋角の細棒状のものや、裁断機によって造られる０、５
〜ｌｌｌ１１角のサイコロ状のもの等を挙げることがで
きる。The shape of the flakes obtained by cutting the paste product into small pieces used in the present invention is not particularly limited, but preferably has a specific surface area of 6.
~60cm”7g, more preferably 10-30cm27
For example, flakes with a maximum size of about 2 to 3 cm+ obtained by cutting the above-mentioned paste product with a silent cutter, or 1+++ obtained by cutting the above-mentioned paste product with a flaker.
+ Square thin rod-shaped items or 0, 5 made by a cutting machine
~1ll11 dice shaped ones can be mentioned.
本発明に使用する魚介類及び／または畜産物を原料とす
るつなぎとは、グチ、エソ、スケトウダラ、マグロ、サ
メ、エビ、カニ、イカ、タコ、貝等の魚介類及び／また
はブタ、ウシ、ウマ、ヒツジ、ヤギ、ウサギ、トリ等の
畜肉及びこれに更に内蔵、微粉砕骨等を混合したもの、
及び／またはこれらの原料の酵素及び／または微生物に
よる処理物のすり身等であって、成形時に上記のフレー
クを結着することのできるゲル化能を有していれば良く
、更に塩ずりしたもの、あるいは更に卵白、乳精、コラ
ーゲン、デンプンその他の添加物を添加したものも使用
することができる。The tethers made from seafood and/or livestock products used in the present invention include seafood such as croaker, eel, walleye pollock, tuna, shark, shrimp, crab, squid, octopus, shellfish, and/or pigs, cows, etc. Livestock meat such as horses, sheep, goats, rabbits, and birds, and mixtures thereof with internal organs, finely ground bones, etc.
and/or surimi etc. of these raw materials treated with enzymes and/or microorganisms, as long as it has gelling ability to bind the above flakes during molding, and is further salted. Alternatively, products to which egg white, whey, collagen, starch and other additives are added can also be used.
本発明においてフレーク１つなぎの重量比は、４０／６
０〜９０／１０が良く、更に好ましくは５０１５０〜８
０／２０である。In the present invention, the weight ratio of one flake to another is 40/6.
0 to 90/10 is good, more preferably 50150 to 8
It is 0/20.
フレークが４０重１％未満では、凍結乾燥時間が長くな
るだけでなく、湯もどり性も悪くなる。If the flakes are less than 40% by weight, not only will the freeze-drying time be longer, but the refluxability will also be poor.
フレークが９０重量％を超えると、脆くなり成形するこ
とができない。When the flakes exceed 90% by weight, they become brittle and cannot be molded.
本発明の凍結乾燥練り製品は上記の練り製品とつなぎを
混合して常法により成形した後凍結乾燻する。The freeze-dried paste product of the present invention is prepared by mixing the above-mentioned paste product and binder, shaping the mixture by a conventional method, and then freeze-drying and smoking.
この場合、成形は形態を安定化すると共に上記つなぎを
ゲル化すればよく特に限定されるものではないが、好ま
しくは圧力０ 、０１〜５ ｋｙ／ ｃ＋ｎ２、更に好
ましくは０．１〜２にり７０ｍ２で形態を安定化（これ
は通常の押出成形機やケーシング充填機等を使用するこ
とができる）し、好ましくは７０〜１２０℃、更に好ま
しくは７５〜１００℃でつなぎをゲル化させれば良い。In this case, the molding is not particularly limited as long as it stabilizes the shape and gels the above-mentioned binder, but it is preferably at a pressure of 0, 01 to 5 ky/c+n2, more preferably 0.1 to 2. If the shape is stabilized at 70 m2 (this can be done using an ordinary extrusion molding machine, casing filling machine, etc.), and the binder is gelled at preferably 70 to 120°C, more preferably 75 to 100°C. good.
［作 用］
本発明の凍結乾燥練り製品はフレーク同士がつなぎによ
って結着し、無数の空隙を造るため表面積が大きく、凍
結乾燥性、湯もどり性を向上しているのではないかと思
われる。[Function] The freeze-dried paste product of the present invention has a large surface area because the flakes are bound to each other and create countless voids, which is thought to improve freeze-drying and refluxing properties.
実施例１〜３及び比較例１〜２
第１表の配合にて常法により成形、蒸煮して力マボコを
得て、これをサイレントカッターで”１ｃｍ径程度にカ
ッティングし、比表面ｍ １３ ａｍ２／ ｇのフレー
クを得た。Examples 1 to 3 and Comparative Examples 1 to 2 Using the formulations shown in Table 1, molding and steaming were carried out in a conventional manner to obtain chikara maboko, which was cut into a diameter of about 1 cm using a silent cutter, and the specific surface m 13 am2 /g of flakes were obtained.
次に、第１表の配合にて常法によりつなぎを得て、第１
表の配合比にてフレークとつなぎを混合し、各々１ ｃ
ｍＸ ４ ｃｍＸ ６ ｃｍのブロック状に、圧力０
、２ ｋｇ７ ｃｍ２で成形、蒸煮、冷凍した。Next, a binder was obtained by a conventional method using the composition shown in Table 1, and the first
Mix flakes and binder at the mixing ratio shown in the table, 1 c each
m x 4 cm x 6 cm block shape, pressure 0
, 2 kg7 cm2, steamed and frozen.
更に、凍結乾燥機（東京理化製Ｆｌ）−５２０＞にて凍
結乾燥を及び行い、水分が６重量％以下になるまでの時
間を凍結乾燥時間とした。また、この凍結乾燥練り製品
を８０℃の１重量％食塩水中に浸漬して湯もどしし、重
量が乾燥前の重量になるまでの時間を湯もとし時間とし
た。Furthermore, freeze-drying was carried out using a freeze dryer (Tokyo Rika Fl)-520>, and the time until the water content became 6% by weight or less was defined as the freeze-drying time. Further, this freeze-dried paste product was immersed in 1 wt % saline solution at 80° C. and reconstituted, and the time until the weight reached the weight before drying was defined as the reconstitution time.
比較ｆＭ３
第１表に示す配合で常法により１ ｃｍＸ ４ ｃｍＸ
６ｅｌｌのブロック状にカマボコを造り、上記同様凍
結乾燥を行い、上記同様に凍結乾燥時間及び湯もどし時
間を得た。Comparison fM3 1 cmX 4 cmX by the usual method with the composition shown in Table 1
A 6-ell block of kamaboko was made and freeze-dried in the same manner as above, and the freeze-drying time and reconstitution time were obtained in the same manner as above.
実施例１〜３の凍結乾燥練り製品が凍結乾燥時間及び湯
もどし時間のいずれもが良好であるのに対し、比較例１
のものはつなぎ量が少なくフレークが多すぎるため成形
品とすることができなかった。また、つなぎ量が多くフ
レークが少ない比較例２や、カマボコそのものを使用し
た比較例３では何れも凍結乾燥時間及び湯もどし時間が
長く不良であった。While the freeze-dried paste products of Examples 1 to 3 had good freeze-drying time and reconstitution time, Comparative Example 1
This could not be made into a molded product because the amount of bonding was small and there were too many flakes. In addition, Comparative Example 2, which had a large amount of binders and few flakes, and Comparative Example 3, which used kamaboko itself, were both poor because the freeze-drying time and reconstitution time were long.
実施例４〜６及び比較例４〜５
第２表の配合にて常法により成形、蒸煮して畜肉練り製
品を得て、これをサイレントカッターで１０１１径程度
にカッティングし、比表面ｆｌｌｏｅｍ２／ｇのフレー
クを得た。Examples 4 to 6 and Comparative Examples 4 to 5 A meat paste product was obtained by molding and steaming according to the conventional method using the formulations shown in Table 2. This was cut with a silent cutter to a diameter of about 1011, and the specific surface floem2/g was Got flakes.
次に、第２表の配合にて常法によりつなぎを得て、第２
表の配合比にてフレークとつなぎを混合し、各々５ｃｍ
径のビニリデンゲージングに圧力１．５ｃｍ２／９で詰
めて蒸煮後、１ｃｍ厚に切断し、冷凍した。Next, a binder was obtained by a conventional method using the composition shown in Table 2, and a second
Mix flakes and binder according to the mixing ratio shown in the table, and make 5cm each.
The mixture was stuffed into a vinylidene gauging tube with a pressure of 1.5 cm2/9 and steamed, then cut into 1 cm thick pieces and frozen.
更に、上記同様凍結乾燥を行い、上記同様に凍結乾燥時
間及び湯もどし時間を得た。Furthermore, freeze-drying was performed in the same manner as above, and the freeze-drying time and reconstitution time were obtained in the same manner as above.
比較例６
第２表に示す配合で、５ｃｍ径のビニリデンケーシング
を使用して常法によりソーセージを製造し、これを１ｃ
ｍ厚に切断後上記同様凍結乾燥を行い、上記同様に凍結
乾燥時間及び湯もどし時間を得た。Comparative Example 6 Sausage was produced by a conventional method using a vinylidene casing with a diameter of 5 cm with the formulation shown in Table 2.
After cutting into m-thick pieces, freeze-drying was performed in the same manner as above, and the freeze-drying time and reconstitution time were obtained in the same manner as above.
実施例４〜６の凍結乾燥練り製品が凍結乾燥時間及び湯
もどし時間はいずれも良好であるのに対し、比較例４の
ものはつなぎ量が少なくフレークが多すぎるため成形品
とすることができなかった。While the freeze-dried paste products of Examples 4 to 6 had good freeze-drying times and reconstitution times, those of Comparative Example 4 could not be made into molded products because the amount of binder was small and there were too many flakes. Ta.
また、つなぎ量が多くフレークが少ない比較例５や、ソ
ーセージそのものを使用した比較例６では何れも凍結乾
燥時間及び湯もどし時間が長く不良であった。In addition, Comparative Example 5, which had a large amount of binders and few flakes, and Comparative Example 6, which used the sausage itself, were both poor because the freeze-drying time and reconstitution time were long.
［発明の効果］
本発明の効果は、大型の製品としても乾燥性、湯もどり
性の良い凍結乾燥練り製品を提供できることにある。[Effects of the Invention] An effect of the present invention is that it is possible to provide a freeze-dried paste product that has good drying properties and reflux properties even as a large-sized product.
Claims (1)
片に切断したフレーク４０〜９０重量％と、魚介類及び
／または畜産物を主原料とするつなぎ６０〜１０重量％
を含有してなる配合物を混合後、成形し、凍結乾燥して
なることを特徴とする凍結乾燥練り製品。40 to 90% by weight of flakes made by cutting into small pieces a pastry product whose main ingredient is seafood and/or livestock products, and 60 to 10% by weight of a filler whose main ingredient is seafood and/or livestock products.
A freeze-dried paste product, characterized in that it is obtained by mixing a compound containing the following, shaping it, and freeze-drying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1270298A JPH03133364A (en) | 1989-10-19 | 1989-10-19 | Freeze-dried paste product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1270298A JPH03133364A (en) | 1989-10-19 | 1989-10-19 | Freeze-dried paste product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03133364A true JPH03133364A (en) | 1991-06-06 |
Family
ID=17484319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1270298A Pending JPH03133364A (en) | 1989-10-19 | 1989-10-19 | Freeze-dried paste product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03133364A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11192073A (en) * | 1997-12-30 | 1999-07-21 | Nippon Suisan Kaisha Ltd | Production of freeze-dried string fish paste of fishes and shellfishes, capable of being returned to original state, and its product |
| JP2007195523A (en) * | 2006-01-30 | 2007-08-09 | Yonekyu Corp | Meatball-like processed meat food and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6212661A (en) * | 1985-07-10 | 1987-01-21 | 日本化学工業株式会社 | Spinel base ceramic sintered body and manufacture |
| JPS62185956A (en) * | 1986-02-08 | 1987-08-14 | 東北化工株式会社 | Ferrite tle |
| JPS63144159A (en) * | 1986-12-03 | 1988-06-16 | 日本化学工業株式会社 | Black color tile and manufacture |
-
1989
- 1989-10-19 JP JP1270298A patent/JPH03133364A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6212661A (en) * | 1985-07-10 | 1987-01-21 | 日本化学工業株式会社 | Spinel base ceramic sintered body and manufacture |
| JPS62185956A (en) * | 1986-02-08 | 1987-08-14 | 東北化工株式会社 | Ferrite tle |
| JPS63144159A (en) * | 1986-12-03 | 1988-06-16 | 日本化学工業株式会社 | Black color tile and manufacture |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11192073A (en) * | 1997-12-30 | 1999-07-21 | Nippon Suisan Kaisha Ltd | Production of freeze-dried string fish paste of fishes and shellfishes, capable of being returned to original state, and its product |
| JP2007195523A (en) * | 2006-01-30 | 2007-08-09 | Yonekyu Corp | Meatball-like processed meat food and method for producing the same |
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