JPH04320661A - Salt composition - Google Patents
Salt compositionInfo
- Publication number
- JPH04320661A JPH04320661A JP3113901A JP11390191A JPH04320661A JP H04320661 A JPH04320661 A JP H04320661A JP 3113901 A JP3113901 A JP 3113901A JP 11390191 A JP11390191 A JP 11390191A JP H04320661 A JPH04320661 A JP H04320661A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- salt
- flavor
- glucose
- salt composition
- 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
- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 239000000126 substance Substances 0.000 claims abstract description 15
- 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 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 13
- 241000951471 Citrus junos Species 0.000 claims description 13
- 239000004278 EU approved seasoning Substances 0.000 claims description 11
- 235000004347 Perilla Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000021018 plums Nutrition 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 29
- 235000019634 flavors Nutrition 0.000 abstract description 29
- 240000007594 Oryza sativa Species 0.000 abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 1
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000009569 green tea Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000014109 instant soup Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 44
- 235000014347 soups Nutrition 0.000 description 10
- 241000229722 Perilla <angiosperm> Species 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 235000019643 salty taste Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 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
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 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
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、食塩としても、香煎と
しても、更には、お吸い物の素としても用いることので
きる塩組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salt composition that can be used as common salt, flavored salt, and even as a base for soups.
【０００２】0002
【従来の技術】従来提供されている食塩は、単に食物に
鹹味をつける調味料であるに過ぎず何の風味もない。そ
こで、例えば、天麩羅に食塩をつけて食する場合に、天
麩羅にゆずの風味をつけようとすれば、天麩羅にゆずの
汁をかけるしかなく、面倒である。一方、風味という点
では、香煎が優れているが、調味料として使用するには
適しない。また、風味のある鹹味という点では、お吸い
物の素があるが、市販のお吸い物の素は、その名の通り
、専らお吸い物の調理用であって、食塩のような調味料
として使用することは難しい。BACKGROUND OF THE INVENTION Conventionally available salt is merely a seasoning that gives food a salty taste and has no flavor. So, for example, when eating tempura with salt, if you want to add yuzu flavor to the tempura, you have to pour yuzu juice onto the tempura, which is troublesome. On the other hand, in terms of flavor, aromatic roasting is excellent, but it is not suitable for use as a seasoning. Also, in terms of flavorful and salty taste, there are soup bases, but as the name suggests, commercially available soup bases are used exclusively for cooking soup, and are not used as seasonings like salt. That's difficult.
【０００３】0003
【発明が解決しようとする課題】このような問題点は、
塩に種々の風味を持たせることができれば解決できるこ
とである。そこで、本発明は、塩に風味をもたせると共
に、香煎としても、また、お吸い物の素としても適する
ようにした塩組成物の提供を目的とするものである。[Problems to be solved by the invention] These problems are
This problem can be solved if salt can have various flavors. Therefore, an object of the present invention is to provide a salt composition that imparts flavor to salt and is suitable for use as a flavoring or as a base for soups.
【０００４】0004
【課題を解決するための手段】本発明は、風味を決定す
る素材として抹茶、ゆず、梅、しそ、大豆粉末（きなこ
）を採択し、これらの一つを塩に配合し、更に、鹹味を
調整して風味とまろやかさをだすと共に塩分を調整する
増量剤として採択した昆布粉末と、隠し味として甘味を
加えることによってうま味をだす素材として採択したぶ
どう糖と、味をまとめる素材として採択した化学調味料
を、それぞれ適当量添加することによって前記の目的を
達成したものである。[Means for Solving the Problem] The present invention adopts matcha, yuzu, plum, perilla, and soybean powder (kinako) as ingredients that determine the flavor, blends one of these with salt, and further adds a salty taste. Kombu powder was selected as a bulking agent to adjust the flavor and mellowness as well as adjust the salt content, glucose was selected as an ingredient to add umami by adding sweetness as a secret ingredient, and chemical seasoning was selected as an ingredient to bring the flavor together. The above objective is achieved by adding appropriate amounts of each ingredient.
【０００５】風味を決定する素材として採択した抹茶、
ゆず、梅、しそ、大豆粉末の配合比は、５〜８５重量％
の範囲内にあることが必要で、５重量％に満たないとそ
の風味が得られないし、８５重量％を超えると食塩とし
ての用途が失われる。ゆず、梅、及び、しそは、乾燥し
て粉末にして配合されることは勿論である。塩の配合比
は、１０〜８５重量％の範囲内にあることが必要で、１
０重量％に満たないと食塩としての用途が失われ、８５
重量％を超えると抹茶等の風味が得られなくなる。塩は
、任意のもの、例えば、市販の食塩、を用いることがで
きるが、沖縄特産の天然塩が望ましい。[0005] Matcha, which was adopted as a material that determines the flavor,
The blending ratio of yuzu, plum, perilla, and soybean powder is 5 to 85% by weight.
If it is less than 5% by weight, the flavor will not be obtained, and if it exceeds 85% by weight, it will lose its usefulness as common salt. Of course, yuzu, plum, and perilla are dried and powdered before being blended. The mixing ratio of salt must be within the range of 10 to 85% by weight, and 1
If it is less than 0% by weight, its use as table salt is lost, and 85
If it exceeds % by weight, the flavor of matcha etc. cannot be obtained. Any salt can be used, such as commercially available salt, but natural salt produced specifically in Okinawa is preferable.
【０００６】最も望ましくは、抹茶、ゆず、梅、しそ、
大豆粉末等の風味を決定する素材の配合比を２０重量％
前後とし、塩の配合比を７０重量％前後とすることであ
る。Most preferably, matcha, yuzu, plum, perilla,
The blending ratio of materials that determine flavor such as soybean powder is 20% by weight.
The salt content should be around 70% by weight.
【０００７】昆布粉末、ぶどう糖、化学調味料の添加量
は、採択した風味を決定する素材に応じて、また、香煎
或いはお吸い物の素としての用途を重視するかどうか、
減塩をするかどうか、添加するぶどう糖や化学調味料と
のバランス等を考慮して適宜決定されるものであって、
一律に決することはできない。減塩する場合には、塩の
配合量を減少するのに対応して昆布粉末の添加量を増大
する。[0007] The amount of kelp powder, glucose, and chemical seasonings to be added depends on the selected ingredients that determine the flavor, and whether or not the use as a spice or soup base is important.
The decision is made as appropriate, taking into account whether or not to reduce salt intake, the balance with added glucose and chemical seasonings, etc.
It cannot be decided uniformly. When reducing salt, the amount of kelp powder added is increased in accordance with the reduction in the amount of salt blended.
【０００８】風味を決定する素材として梅を採択した場
合、その酸味と、塩の鹹味とを調整するためにクエン酸
を添加することが望ましい。また、風味を決定する素材
として梅を採択した場合、色調を梅に近似させるために
、着色剤を添加することが望ましい。[0008] When plums are selected as the material that determines the flavor, it is desirable to add citric acid to adjust the sourness and salty taste of the plums. Further, when plum is selected as the material that determines the flavor, it is desirable to add a coloring agent to make the color tone resemble that of plum.
【０００９】尚、本発明の実施に際しては、希望するな
らば、ビタミン剤等を添加して、栄養を強化することも
できる。[0009] When carrying out the present invention, if desired, vitamins and the like can be added to enhance nutrition.
【００１０】0010
【実施例】以下、本発明の実施例を説明する。[Examples] Examples of the present invention will be described below.
【００１１】第一の実施例は、抹茶の風味のある塩組成
物であって、抹茶を１７重量％、昆布粉末を１０重量％
、ぶどう糖を１重量％、化学調味料を２重量％、食塩を
７０重量％配合したものである。この塩組成物は、抹茶
と変わらない色調であり、そのまま天麩羅等に付けて食
しても、抹茶の風味とうま味を備えた鹹味を味わうこと
ができる。また、湯に溶かして香煎として喫すれば鹹味
のある抹茶の味と香りを楽しむことができる。[0011] The first example is a matcha flavored salt composition, which contains 17% by weight of matcha and 10% by weight of kelp powder.
, which contains 1% by weight of glucose, 2% by weight of chemical seasonings, and 70% by weight of salt. This salt composition has the same color tone as matcha, and even if it is eaten as is with tempura etc., you can enjoy the salty taste with the flavor and umami of matcha. You can also enjoy the salty taste and aroma of matcha by dissolving it in hot water and drinking it as an aromatic infusion.
【００１２】第二の実施例は、ゆずの風味のある塩組成
物であって、乾燥したゆずの粉末を１７重量％、昆布粉
末を６．８重量％、ぶどう糖を２重量％、化学調味料を
２重量％、ビタミンＣ剤を０．１重量％、ビタミンＢ２
剤を０．１重量％、食塩を６８重量％配合したものであ
る。この塩組成物は、そのまま天麩羅等に付けて食すれ
ば、ゆずの風味のある鹹味を味わうことができる。また
、お吸い物の素としても適しており、湯に溶かして豆腐
や葱等の具を加えれば、ゆずの風味のあるお吸い物が得
られる。香煎にも適している。[0012] The second example is a salt composition with yuzu flavor, which contains 17% by weight of dried yuzu powder, 6.8% by weight of kelp powder, 2% by weight of glucose, and chemical seasonings. 2% by weight, vitamin C agent 0.1% by weight, vitamin B2
It contains 0.1% by weight of the drug and 68% by weight of common salt. If this salt composition is eaten as it is by adding it to tempura etc., one can enjoy the salty taste with the flavor of yuzu. It is also suitable as a base for soups, and by dissolving it in hot water and adding ingredients such as tofu and green onions, you can create soup with a yuzu flavor. Also suitable for incense roasting.
【００１３】第三の実施例は、梅の風味のある塩組成物
であって、乾燥した梅干しの粉末を１７重量％、昆布粉
末を７重量％、ぶどう糖を１．７重量％、化学調味料を
５重量％、クエン酸を０．１重量％、紫コーン色素を０
．１重量％、食塩を６９重量％配合したものである。
この塩組成物は、そのまま天麩羅等に付けて食すれば、
梅の風味のある鹹味を味わうことができるし、おにぎり
に食塩の代わりに使用することもできるし、もとより、
香煎にも適している。The third example is a salt composition with a plum flavor, which contains 17% by weight of dried plum powder, 7% by weight of kelp powder, 1.7% by weight of glucose, and chemical seasonings. 5% by weight, 0.1% by weight of citric acid, 0% of purple corn pigment.
．． 1% by weight and 69% by weight of common salt. If you eat this salt composition as it is by adding it to tempura etc.
You can enjoy the salty taste of plums, and you can use it in place of salt in rice balls.
Also suitable for incense roasting.
【００１４】第四の実施例は、しその風味のある塩組成
物であって、乾燥したしその粉末を２０重量％、昆布粉
末を４重量％、ぶどう糖を２重量％、化学調味料を６重
量％、食塩を６８重量％配合したものである。この塩組
成物は、そのまま天麩羅等に付けて食すれば、しその風
味のある鹹味を味わうことができるし、おにぎりに食塩
の代わりに使用することもできるし、もとより、香煎に
も適している。また、お吸い物の素としても適している
。[0014] The fourth example is a perilla flavored salt composition, which contains 20% by weight of dried perilla powder, 4% by weight of kelp powder, 2% by weight of glucose, and 6% by weight of chemical seasoning. % by weight, and 68% by weight of common salt. This salt composition can be eaten as it is by adding it to tempura etc. to enjoy the salty flavor of perilla, and can also be used in place of table salt in rice balls, and is also suitable for roasting. . It is also suitable as a soup base.
【００１５】第五の実施例は、きなこの風味のある塩組
成物であって、大豆粉末（きなこ）を１６重量％、昆布
粉末を１０重量％、ぶどう糖を２重量％、化学調味料を
２重量％、食塩を７０重量％配合したものである。この
塩組成物は、そのまま天麩羅等に付けて食すれば、きな
この風味の鹹味を味わうことができる。おにぎりに食塩
の代わりに使用することもできるし、もとより、香煎に
も適している。[0015] The fifth example is a soybean flavored salt composition, which contains 16% by weight of soybean powder (kinako), 10% by weight of kelp powder, 2% by weight of glucose, and 2% by weight of chemical seasoning. % by weight, and 70% by weight of common salt. If you eat this salt composition by adding it to tempura or the like as it is, you can enjoy the salty flavor of soybean flour. It can be used in place of salt in rice balls, and is also suitable for roasting rice.
【００１６】[0016]
【発明の効果】以上に述べたところから明らかな通り、
本発明によれば、抹茶、ゆず、梅、しそ、きなこ、の風
味とうま味のある塩組成物を得ることができ、これらの
塩組成物は、食塩の代わりに使用すれば、それぞれの風
味とうま味のある鹹味を味わうことができるし、香煎と
して喫することもできるし、また、適当な具を加えれば
お吸い物の素として使用することもできる。そして、こ
れらの塩組成物の色調は、採択した風味を決定する素材
の色調と一致するので、料理を視覚的にも楽しむことが
できる。[Effect of the invention] As is clear from the above,
According to the present invention, it is possible to obtain a salt composition that has the flavor and umami of matcha, yuzu, plum, perilla, and kinako, and when used in place of table salt, these salt compositions have the respective flavors and umami. You can enjoy the umami-salty flavor, and you can also enjoy it as a flavored roast, and if you add the appropriate ingredients, you can also use it as a base for soups. The color tone of these salt compositions matches the color tone of the material that determines the selected flavor, so the food can be visually enjoyed.
【００１７】更に、本発明によれば、抹茶、ゆず、梅、
しそ、きなこ、昆布粉末、塩の配合比率を変化させて、
風味とうま味をそこなうことなく減塩することもできる
利点がある。Furthermore, according to the present invention, matcha, yuzu, plum,
By changing the blending ratio of perilla, soybean flour, kelp powder, and salt,
It also has the advantage of being able to reduce salt content without sacrificing flavor and umami.
Claims (5)
〜５０重量％、ぶどう糖を０〜２０重量％、化学調味料
を０〜３０重量％、塩を１０〜８５重量％配合したこと
を特徴とする塩組成物。[Claim 1] 5 to 85% by weight of matcha and 0% of kelp powder
~50% by weight, 0 to 20% by weight of glucose, 0 to 30% by weight of chemical seasonings, and 10 to 85% by weight of salt.
を０〜５０重量％、ぶどう糖を０〜２０重量％、化学調
味料を０〜３０重量％、塩を１０〜８５重量％配合した
ことを特徴とする塩組成物。Claim 2: Contains 5-85% by weight of dried yuzu, 0-50% by weight of kelp powder, 0-20% by weight of glucose, 0-30% by weight of chemical seasonings, and 10-85% by weight of salt. A salt composition characterized by:
末を０〜５０重量％、ぶどう糖を０〜２０重量％、化学
調味料を０〜３０重量％、クエン酸を０〜１０重量％、
着色剤を０〜１０重量％、香料を０〜１０重量％、塩を
１０〜８５重量％配合したことを特徴とする塩組成物。3. 5 to 85% by weight of dried plums, 0 to 50% by weight of kelp powder, 0 to 20% by weight of glucose, 0 to 30% by weight of chemical seasonings, 0 to 10% by weight of citric acid,
A salt composition comprising 0 to 10% by weight of a coloring agent, 0 to 10% by weight of a fragrance, and 10 to 85% by weight of a salt.
を０〜５０重量％、ぶどう糖を０〜２０重量％、化学調
味料を０〜３０重量％、塩を１０〜８５重量％配合した
ことを特徴とする塩組成物。4. Contains 5-85% by weight of dried perilla, 0-50% by weight of kelp powder, 0-20% by weight of glucose, 0-30% by weight of chemical seasonings, and 10-85% by weight of salt. A salt composition characterized by:
を０〜５０重量％、ぶどう糖を０〜２０重量％、化学調
味料を０〜３０重量％、塩を１０〜８５重量％配合した
ことを特徴とする塩組成物。5. Contains 5-85% by weight of soybean powder, 0-50% by weight of kelp powder, 0-20% by weight of glucose, 0-30% by weight of chemical seasonings, and 10-85% by weight of salt. A salt composition characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3113901A JPH04320661A (en) | 1991-04-18 | 1991-04-18 | Salt composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3113901A JPH04320661A (en) | 1991-04-18 | 1991-04-18 | Salt composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04320661A true JPH04320661A (en) | 1992-11-11 |
Family
ID=14624002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3113901A Pending JPH04320661A (en) | 1991-04-18 | 1991-04-18 | Salt composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04320661A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227240A (en) * | 1994-02-16 | 1995-08-29 | Yoshiro Nakamatsu | Fish flour for activating brain action and improving taste |
| KR20020011951A (en) * | 2001-11-26 | 2002-02-09 | 윤조경 | A manufacturing method of processed salt containg green tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428898A (en) * | 1977-08-09 | 1979-03-03 | Nakano Suten Kk | Production of powdery *sushi* vinegar containing ume meat |
| JPS58198269A (en) * | 1982-05-10 | 1983-11-18 | Kenjirou Ninomiya | Salt with reduced sodium chloride for enriching nutrition |
| JPS59109157A (en) * | 1982-12-15 | 1984-06-23 | Man Nen:Kk | Preparation of citron tea |
| JPS63275A (en) * | 1986-06-20 | 1988-01-05 | Kyowa Shokuhin:Kk | Seasoning obtainable by utilizing soybean flour |
| JPH02238863A (en) * | 1989-03-14 | 1990-09-21 | Shigeru Uchida | Granular substance consisting of green tea and common salt and production thereof |
| JPH054485A (en) * | 1991-06-26 | 1993-01-14 | Fuji Electric Co Ltd | Plotter capable of outputting arbitrary range |
-
1991
- 1991-04-18 JP JP3113901A patent/JPH04320661A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428898A (en) * | 1977-08-09 | 1979-03-03 | Nakano Suten Kk | Production of powdery *sushi* vinegar containing ume meat |
| JPS58198269A (en) * | 1982-05-10 | 1983-11-18 | Kenjirou Ninomiya | Salt with reduced sodium chloride for enriching nutrition |
| JPS59109157A (en) * | 1982-12-15 | 1984-06-23 | Man Nen:Kk | Preparation of citron tea |
| JPS63275A (en) * | 1986-06-20 | 1988-01-05 | Kyowa Shokuhin:Kk | Seasoning obtainable by utilizing soybean flour |
| JPH02238863A (en) * | 1989-03-14 | 1990-09-21 | Shigeru Uchida | Granular substance consisting of green tea and common salt and production thereof |
| JPH054485A (en) * | 1991-06-26 | 1993-01-14 | Fuji Electric Co Ltd | Plotter capable of outputting arbitrary range |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227240A (en) * | 1994-02-16 | 1995-08-29 | Yoshiro Nakamatsu | Fish flour for activating brain action and improving taste |
| KR20020011951A (en) * | 2001-11-26 | 2002-02-09 | 윤조경 | A manufacturing method of processed salt containg green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000155A (en) | Seasoning and preparation method thereof | |
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| KR20090082987A (en) | Seasoning for hot pepper powder and a process for preparing it | |
| CA2366182C (en) | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of modena | |
| CN104905200B (en) | A kind of pickles taste flavoring and preparation method thereof | |
| KR101697281B1 (en) | Composition for manufacturing sauce, manufacturing method of the sauce using the same and the sauce | |
| CN103549342B (en) | The production technology of the dry instant foodstuff prepared by fermenting of a kind of tongue | |
| JPH04320661A (en) | Salt composition | |
| KR100397492B1 (en) | Fusion food and its manufacturing method | |
| JP3233888B2 (en) | Cooked food | |
| JP2002051746A (en) | Method for producing toasted laver with seasoning material, and toasted laver | |
| KR20150094975A (en) | Sauce for tteobokki or rabokki and mehtod for manufacturing the same | |
| CN1207991C (en) | Fragrant food with soy sauce | |
| JPH11308975A (en) | Seasoning containing green tea and basil and its production | |
| JPS63146767A (en) | Preparation of seasoning consisting essentially of peanut and sesame | |
| JPH07308176A (en) | Chinese noodle soup and chinese noodle | |
| KR20240006763A (en) | Marinated grilled ribs and manufacturing method for aged thereof using steamer pot | |
| JPH07241180A (en) | Sauce for noodles and its production | |
| WO2023210750A1 (en) | Composition for preparing boiling water for soup, instant soup noodle food with simmered chicken bone taste, and cooking method of instant soup noodles with simmered chicken bone taste | |
| KR20150112614A (en) | Spice composition for bossam kimchi | |
| JP2007116902A (en) | Tsukudani of soy milk skin and method for producing the same | |
| JPH08187058A (en) | Liquid seasoning | |
| JP2024089473A (en) | Curry product and production method thereof | |
| JPS62158474A (en) | Production of parched sesame seeds with salt | |
| JP2021141879A (en) | Sour soup and liquid seasoning |