JPH0358707B2 - - Google Patents
Info
- Publication number
- JPH0358707B2 JPH0358707B2 JP60058144A JP5814485A JPH0358707B2 JP H0358707 B2 JPH0358707 B2 JP H0358707B2 JP 60058144 A JP60058144 A JP 60058144A JP 5814485 A JP5814485 A JP 5814485A JP H0358707 B2 JPH0358707 B2 JP H0358707B2
- Authority
- JP
- Japan
- Prior art keywords
- protamine
- heating
- food
- noodles
- effect
- 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 - Lifetime
Links
- 108010007568 Protamines Proteins 0.000 claims description 46
- 102000007327 Protamines Human genes 0.000 claims description 46
- 229940048914 protamine Drugs 0.000 claims description 40
- 238000010438 heat treatment Methods 0.000 claims description 26
- 235000012149 noodles Nutrition 0.000 claims description 16
- 241000209094 Oryza Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 description 23
- 230000000844 anti-bacterial effect Effects 0.000 description 19
- 241000894006 Bacteria Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- 229950008679 protamine sulfate Drugs 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000002335 preservative effect Effects 0.000 description 5
- 210000001550 testis Anatomy 0.000 description 5
- 241000252203 Clupea harengus Species 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000019514 herring Nutrition 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000004283 incisor Anatomy 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000053602 DNA Human genes 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 102000016261 Long-Acting Insulin Human genes 0.000 description 1
- 108010092217 Long-Acting Insulin Proteins 0.000 description 1
- 229940100066 Long-acting insulin Drugs 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000002607 heparin antagonist Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000009864 tensile test Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60058144A JPS61219363A (ja) | 1985-03-25 | 1985-03-25 | 食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60058144A JPS61219363A (ja) | 1985-03-25 | 1985-03-25 | 食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61219363A JPS61219363A (ja) | 1986-09-29 |
| JPH0358707B2 true JPH0358707B2 (enrdf_load_stackoverflow) | 1991-09-06 |
Family
ID=13075795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60058144A Granted JPS61219363A (ja) | 1985-03-25 | 1985-03-25 | 食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61219363A (enrdf_load_stackoverflow) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225962A (ja) * | 1985-07-25 | 1987-02-03 | Ueno Seiyaku Oyo Kenkyusho:Kk | 食品の製造法 |
| JPS63226267A (ja) * | 1986-10-30 | 1988-09-20 | Ueno Seiyaku Oyo Kenkyusho:Kk | バチルスセレウス菌増殖抑制剤 |
| JPH082249B2 (ja) * | 1987-10-28 | 1996-01-17 | 株式会社上野製薬応用研究所 | 麺類の品質改良剤 |
| JP2677487B2 (ja) * | 1992-06-26 | 1997-11-17 | 日本水産株式会社 | 緑色野菜の変色防止方法 |
| JP4889782B2 (ja) | 2008-12-24 | 2012-03-07 | 株式会社マルハニチロ食品 | プロタミン及び／またはその塩と酸性高分子化合物とを含む生理活性複合体及びその用途 |
| JP5869419B2 (ja) * | 2012-05-07 | 2016-02-24 | 上野製薬株式会社 | 食品保存剤及び食品保存方法 |
-
1985
- 1985-03-25 JP JP60058144A patent/JPS61219363A/ja active Granted
Non-Patent Citations (2)
| Title |
|---|
| BIOLOGICHYESKIYE NAAUKI=1973 * |
| CHEM ABSTR=1973 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61219363A (ja) | 1986-09-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |