JPH04169165A - Production of seasoning - Google Patents
Production of seasoningInfo
- Publication number
- JPH04169165A JPH04169165A JP2295408A JP29540890A JPH04169165A JP H04169165 A JPH04169165 A JP H04169165A JP 2295408 A JP2295408 A JP 2295408A JP 29540890 A JP29540890 A JP 29540890A JP H04169165 A JPH04169165 A JP H04169165A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- lipase
- roasted
- protease
- raw material
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 102000004882 Lipase Human genes 0.000 claims abstract description 16
- 108090001060 Lipase Proteins 0.000 claims abstract description 16
- 239000004367 Lipase Substances 0.000 claims abstract description 16
- 235000019421 lipase Nutrition 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 150000002632 lipids Chemical class 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 235000014102 seafood Nutrition 0.000 claims description 12
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims 1
- 241000269851 Sarda sarda Species 0.000 abstract description 16
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 235000015170 shellfish Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000007788 liquid Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000004744 fabric Substances 0.000 description 5
- 239000005909 Kieselgur Substances 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000001015 abdomen Anatomy 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000237519 Bivalvia Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 235000020639 clam Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、安価な魚介類原料を用いて、天然鰹節のフレ
ーバーを濃厚に有し、しかも透明な調味料を製造する方
法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a transparent seasoning that has a rich flavor of natural bonito flakes using inexpensive seafood raw materials.
従来生または、煮熟後乾燥した、魚介類原料をプロテア
ーゼにより加水分解して調味料を製造することか、いく
つか知られているか、何れの場合も原料特有の生臭味を
有し、嗜好的に充分満足するものではなかった。There are several known methods of producing seasonings by hydrolyzing raw or boiled and dried seafood raw materials with protease, and in either case, the raw materials have a fishy odor and taste that is appealing to the taste. It was not completely satisfying.
また、製品には程度の差はあるか、濁りを有し、しかも
この濁りは非常に微細なため通常の濾布濾過等では取除
くことか困難である。そのため従来は、高濃度の珪藻土
添加と硅藻土慮過に伴う風味の減少を余儀なくされる欠
点を有していた。In addition, the products have turbidity to varying degrees, and this turbidity is so minute that it is difficult to remove it by ordinary filter cloth filtration. For this reason, conventional products have had the disadvantage of being forced to add a high concentration of diatomaceous earth and to reduce the flavor due to the excessive use of diatomaceous earth.
そこで、本発明者らは、このような現状に鑑み、これら
の魚介類を原料として用い、生臭味のない、嗜好的に風
味の良好で、鰹節のフレーバーを有し、透明なタイプの
調味料を、珪藻土などの慮過助剤を高濃度に用いること
なく得ることを目的として、種々検討を重ねた結果、原
料として焙乾処理した魚介類を用い、これをプロテアー
ゼとリパーゼにより酵素分解をすることにより上記目的
か達成されることを知り、この知見に基づいて本発明を
完成した。Therefore, in view of the current situation, the present inventors have developed a transparent type of seasoning that does not have fishy odor, has a pleasant taste, has the flavor of bonito flakes, and uses these seafood as raw materials. As a result of various studies, we used roasted seafood as the raw material and enzymatically decomposed it with protease and lipase. The present invention was completed based on this knowledge.
即ち、本発明は魚介類原料を酵素により加水分解して調
味料を製造するに当り、該原料として魚分類の焙乾処理
物を用い、また酵素としてプロテアーゼ及びリパーゼを
併用添加することを特徴とする調味料の製造法である。That is, the present invention is characterized in that when producing seasonings by hydrolyzing seafood raw materials with enzymes, a roasted and dried product of fish classification is used as the raw material, and protease and lipase are added together as enzymes. This is a method for producing seasonings.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
先ず、本発明に用いられる魚介類原料としてはカツオ、
サバ、イワシ等の魚類、イカ、タコ等の頭足類、アサリ
、ハマグリ等の貝類等が挙げられる。これらは、何れの
部位も使用可能であるが、缶詰めや、節類製造の際に副
生ずる頭部や、腹内部も利用可能である。特に、鰹節製
造の際に副生ずるカツオの腹内の部分「ハラモ」は、後
で述べる焙乾処理に依って天然鰹節風味を濃厚に有する
調味料が得られるので好ましい。First, the seafood raw materials used in the present invention include bonito,
Examples include fish such as mackerel and sardines, cephalopods such as squid and octopus, and shellfish such as clams and clams. Any part of these can be used, but the head, which is a by-product during canning or joint production, and the inside of the abdomen can also be used. Particularly, the inner part of the bonito belly "Haramo" which is produced as a by-product during the production of bonito flakes is preferable because a seasoning with a rich natural bonito flavor can be obtained by roasting and drying, which will be described later.
本発明はこのような魚介類原料の焙乾処理物を用いるこ
とを特徴としている。このことは、極めて重要で、焙乾
処理をしていない原料では、原料の生臭味が最終製品に
まで移行し、風味の良好な調味料が得られない。The present invention is characterized by using a roasted and dried product of such seafood raw materials. This is extremely important; if raw materials are not roasted and dried, the raw odor of the raw materials will be transferred to the final product, making it impossible to obtain seasonings with good flavor.
焙乾処理の条件としては、上記原料を加熱又は煮熟変性
したものを、■そのまま乾燥を兼ねて常法により焙乾処
理するか、又は■乾燥した後焙乾処理する。上記焙乾は
原料を薫煙室内で７５〜１２０℃の、餅材の余煙に曝し
、水分を２５〜３５％とする。The conditions for the roasting treatment are as follows: (1) The above-mentioned raw material is heated or boiled and denatured, and then either (1) it is directly roasted and then dried by a conventional method, or (2) it is dried and then roasted. In the above-mentioned roasting process, the raw material is exposed to the residual smoke of rice cake material at 75 to 120°C in a smoke room, and the moisture content is adjusted to 25 to 35%.
次に、酵素による加水分解は、上記焙乾処理した原料を
予め必要により適当な粒度に割砕したものを、１〜２０
（重量）倍の水と混合し、７０〜１２０’Ｃで、１〜３
０分煮熟した後室温迄冷却し、これにプロテアーゼ及び
リパーゼをそれぞれ所定量併用添加する。Next, for enzymatic hydrolysis, the above-mentioned roasted and dried raw material is crushed into suitable particle sizes as required, and the
(weight) mix with water and heat at 70-120'C for 1-3 hours.
After boiling for 0 minutes, the mixture is cooled to room temperature, and predetermined amounts of protease and lipase are added thereto.
即ち、プロテアーゼを原料中の蛋白質ｇ重量当り２０〜
３５００単位、特に４００〜２０００単位を添加し、ま
たリパーゼを同原料中の脂質ｇ重量当り１００〜７２０
０、特に３５０〜１８００単位添加する。That is, the protease is added at a concentration of 20 to
3500 units, especially 400-2000 units, and lipase at 100-720 units per g weight of lipid in the same raw material.
0, especially 350 to 1800 units.
なお、プロテアーゼの活性は、該酵素をカゼインに作用
させるとき、１分間に１μｇのチロシンに相当する非蛋
白性のフォリン試液呈色物質を生成する酵素力を１単位
とする。また、リパーゼの活性は、日本油化学協会編
基準油脂分析試験法による。Regarding the activity of protease, one unit is the enzymatic power to produce a non-protein Folin reagent colored substance corresponding to 1 μg of tyrosine per minute when the enzyme is allowed to act on casein. In addition, the activity of lipase is
Based on the standard oil and fat analysis test method.
プロテアーゼ及びリパーゼを併用添加することは本発明
において極めて重要で、何れか一方のみでは風味の良好
な調味料は得られない。またそれぞれの添加量か少なす
ぎても同様に得られない。It is extremely important in the present invention to add protease and lipase in combination; a seasoning with good flavor cannot be obtained by using either one alone. Moreover, if the amount of each added is too small, the same result cannot be obtained.
更にリパーゼを添加しないときは、透明な調味液は得ら
れない。即ち、分解液中に微細な物質か多量に懸濁浮遊
する。この物質は、通常の濾布慮過では取除くことが困
難なため珪藻土の高濃度の添加を余儀なくされ、またそ
の慮過の際風味か失われる新たな問題か発生する。Furthermore, when lipase is not added, a clear seasoning liquid cannot be obtained. That is, a large amount of fine substances are suspended in the decomposition solution. Since this substance is difficult to remove by ordinary filter cloth filtering, it is necessary to add diatomaceous earth at a high concentration, and when filtering it, a new problem arises in that flavor is lost.
これに対し、プロテアーゼおよびリパーゼをそれぞれ上
記の範囲で併用添加するときは、風味が頗る濃厚で、し
かも透明な調味料か得られる。On the other hand, when protease and lipase are added in combination within the above-mentioned ranges, a rich and clear seasoning with a pronounced flavor can be obtained.
上記加水分解の条件は、従来公知の方法をそのまま用い
ることか出来る。例えば、室温〜７０℃で、２〜１０時
間、特に３〜６時間、必要により（時々）攪拌しながら
分解を行い、その後腐敗防止のため食塩を終り濃度１２
〜１６％になるように加え、更に同条件下で１８〜２４
時間加水分解を行う。なおｐＨを、４５〜８．５、特に
５６〜７５に調製するときは、嗜好的に良好な鰹節のフ
レーバーが得られるので好ましい。The above-mentioned hydrolysis conditions may be the same as conventionally known methods. For example, decomposition is carried out at room temperature to 70°C for 2 to 10 hours, especially 3 to 6 hours, with stirring if necessary (occasionally), and then salt is added to prevent spoilage and the concentration is 12.
16% and further under the same conditions 18-24%
Perform time hydrolysis. Note that it is preferable to adjust the pH to 45 to 8.5, particularly 56 to 75, because a palatable flavor of bonito flakes can be obtained.
このようにして得られた調味液は常法により加熱処理（
例えば、１００〜１２０℃で１５〜３０分）した後、濾
布慮過等を行って製品とする。The seasoning liquid obtained in this way is heat treated (
For example, after heating at 100 to 120° C. for 15 to 30 minutes, a product is obtained by passing through a filter cloth or the like.
このようにして本発明によれば高価な鰹節を原料とする
ことなく、比較的入手が容易な魚介類を原料として、天
然の鰹節のフレーバーを濃厚に有し、アミノ酸特にグル
タミン酸か多くて旨味の濃厚な、しかも透明なタイプの
調味料を、珪藻土などの慮過助剤を用いることなく濾布
慮過等の比較的簡単な慮過手段により容易に得ることが
できる。また缶詰や、節類製造の際に副生ずる、魚介類
の頭部や、腹部を原料とするときは非常に経済的に製造
することが出来る。さらにまた、その中でもハラモを原
料とするときは天然の鰹節のフレーバーを非常に濃厚に
有する調味料が得られる。In this way, the present invention does not use expensive bonito flakes as a raw material, but instead uses relatively easily available seafood as a raw material, it has the rich flavor of natural bonito flakes, contains a lot of amino acids, especially glutamic acid, and has a delicious taste. A rich and transparent seasoning can be easily obtained by relatively simple screening means such as filter cloth filtering without using screening aids such as diatomaceous earth. In addition, it can be produced very economically when the heads and abdomens of seafood, which are by-products during the production of canned goods and joints, are used as raw materials. Furthermore, among these, when Haramo is used as a raw material, a seasoning having a very rich flavor of natural bonito flakes can be obtained.
以下、実施例を示して本発明を更に具体的に説明する。Hereinafter, the present invention will be explained in more detail with reference to Examples.
実 施 例 １
生カツオから鰹節製造の際に副生じた腹内の部分「ハラ
モ」（脂質が多く節類製造には不適の部分）を常法によ
り煮熟処理し、次いで水切りした後薫煙処理室にて、４
日間焙乾処理し、水分的３０％の処理物を得た。次いで
上記の焙乾処理物を粒経約５ｍｍに割砕したもの５００
ｇと水２１を混和し、１００℃、２０分煮熟した後室温
まで放冷する。次いで、これにプロテアーゼとしてヤク
ルト社製アロアーセＡＰ−１０を２ 、５ｇ（２５００
００単位）及び同社製バンチダーゼ即−２を１０ｇ（４
０００００単位）を添加しさらにリノく一ゼとして８糖
産業社製リパーゼＯＦ ０．０５ｇ（１８０００単位）
を添加し、４５℃、６時間、攪拌しながらｐＨ７，０に
て加水分解した。Example 1 The abdominal part "haramo" (a part unsuitable for producing dried bonito flakes due to its high fat content), which is a by-product of producing dried bonito flakes from raw bonito, is boiled in a conventional manner, then drained and smoked. In the processing room, 4
It was roasted and dried for several days to obtain a treated product with a moisture content of 30%. Next, the above roasted and dried product was crushed into particles with a grain size of about 5 mm.
g and water 21 are mixed, boiled at 100°C for 20 minutes, and then allowed to cool to room temperature. Next, 2.5 g (2500 g
00 units) and 10 g (4
00,000 units) was added, and 0.05 g (18,000 units) of lipase OF manufactured by Octosu Sangyo Co., Ltd. was added as linokuichize.
was added and hydrolyzed at pH 7.0 at 45° C. for 6 hours with stirring.
次いで、腐敗防止のため食塩を終り濃度１２％（ｗ／Ｗ
）となるように添加し、さらに同条件で１８時間加水分
解し、分解を終了した。Next, to prevent spoilage, add salt to a final concentration of 12% (w/w).
) and further hydrolyzed under the same conditions for 18 hours to complete the decomposition.
この分解液をオートクレーブにて１００°Ｃｌ２Ｏ分加
熱処理し、ナイロン製の濾布にて濾過し、本発明の調味
液を得た。This decomposition liquid was heated in an autoclave for 100° C12O, and filtered through a nylon filter cloth to obtain a seasoning liquid of the present invention.
なお、比較のため上記本発明の調味料の製造法においで
「ハラモの焙乾処理物」を用いる代りに、「ハラモを焙
乾しないで水分を本発明の焙乾処理物と同程度に乾燥し
たもの」を用いる以外は全く同様にして、対照の調味液
を得た。For comparison, in the method for producing the seasoning of the present invention, instead of using "roasted Haramo", "Haramo was dried to the same extent as the roasted Haramo without being roasted". A control seasoning liquid was obtained in exactly the same manner except that the same liquid was used.
また、上記本発明の調味液の製造法において、「リパー
ゼ」を用いない以外は全く同様にして、対照の調味液を
得た。In addition, a control seasoning solution was obtained in exactly the same manner as in the method for producing a seasoning solution of the present invention except that "lipase" was not used.
上記で得られた３種類の調味液の、総窒素濃度、濁度、
及び風味について官能検査を実施した。Total nitrogen concentration, turbidity, and
A sensory test was conducted regarding the taste and taste.
その結果を第１表に示す。The results are shown in Table 1.
第１表の結果から、比較例１に示すように焙乾処理をし
ない原料を用いるときは、生のカツオ由来の生臭味が製
品に移行し官能上良くない結果が得られ、また比較例２
に示すようにリパーゼを併用しないときは濁度の少ない
、即ち透明な調味料が得られない。From the results in Table 1, when using raw materials that are not roasted and dried as shown in Comparative Example 1, the raw odor derived from raw bonito transfers to the product, resulting in poor sensory results. 2
As shown in Figure 2, when lipase is not used in combination, a seasoning with low turbidity, that is, a transparent seasoning cannot be obtained.
これに対し、本発明によれば原料として焙乾処理した魚
介類を用い、酵素としてプロテアーゼ及びリパーゼを併
用するものであるから、天然の鰹節の風味を有し、しか
も透明な調味料か得られることが判る。In contrast, according to the present invention, roasted and dried seafood is used as the raw material, and protease and lipase are used together as the enzymes, so a transparent seasoning with the flavor of natural bonito flakes can be obtained. I understand that.
また、上記実施例１で得られｊコ本発明の調味液のアミ
ノ酸組成を調べると第２表（こ示零−女口くであり、本
発明によればグルタミン酸のシト常（こ濃厚な、旨味の
非常に強い調味料か得られること力・半１ｊる。In addition, when examining the amino acid composition of the seasoning liquid of the present invention obtained in Example 1, Table 2 shows that according to the present invention, the amino acid composition of the seasoning liquid of the present invention is very concentrated. A seasoning with a very strong flavor can be obtained by using half a cup.
Claims (2)
造するに当り、該原料として魚介類の焙乾処理物を用い
、また該酵素としてプロテアーゼ及びリパーゼを併用添
加することを特徴とする調味料の製造法。(1) In producing a seasoning by hydrolyzing seafood raw materials with an enzyme, a roasted and dried seafood product is used as the raw material, and protease and lipase are simultaneously added as the enzymes. Method of manufacturing seasonings.
０単位、リパーゼを、脂質ｇ重量当り１００〜７２００
単位をそれぞれ添加する特許請求の範囲第１項記載の調
味料の製造法。(2) Contain 20 to 350 proteases per gram of protein.
0 units, lipase from 100 to 7200 per g weight of lipid
The method for producing a seasoning according to claim 1, wherein each unit is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2295408A JPH04169165A (en) | 1990-11-02 | 1990-11-02 | Production of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2295408A JPH04169165A (en) | 1990-11-02 | 1990-11-02 | Production of seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04169165A true JPH04169165A (en) | 1992-06-17 |
Family
ID=17820221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2295408A Pending JPH04169165A (en) | 1990-11-02 | 1990-11-02 | Production of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04169165A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274898A (en) * | 2002-03-20 | 2003-09-30 | Nisshin Foods Kk | Stock |
-
1990
- 1990-11-02 JP JP2295408A patent/JPH04169165A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274898A (en) * | 2002-03-20 | 2003-09-30 | Nisshin Foods Kk | Stock |
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