JPH0565149B2 - - Google Patents
Info
- Publication number
- JPH0565149B2 JPH0565149B2 JP59083966A JP8396684A JPH0565149B2 JP H0565149 B2 JPH0565149 B2 JP H0565149B2 JP 59083966 A JP59083966 A JP 59083966A JP 8396684 A JP8396684 A JP 8396684A JP H0565149 B2 JPH0565149 B2 JP H0565149B2
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- treated
- processed
- treatment
- product
- 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
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 53
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 235000021067 refined food Nutrition 0.000 claims description 12
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 claims description 7
- 229960002218 sodium chlorite Drugs 0.000 claims description 7
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical group [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 3
- 239000000908 ammonium hydroxide Substances 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 238000000034 method Methods 0.000 description 13
- 108090000790 Enzymes Proteins 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000011114 ammonium hydroxide Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 159000000011 group IA salts Chemical class 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000012266 salt solution Substances 0.000 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 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000223259 Trichoderma Species 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は昆布処理物の製法に係り、殊に加工食
品用の素材としての昆布処理物の予備処理に係
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a processed kelp product, and particularly to pretreatment of a processed kelp product as a raw material for processed foods.
（従来の技術）
昆布は風味に富む食品であり、殊に近年におい
てはアルカリ性の低カロリー食品として自体注目
されているが、一方ではその栄養価（ヨード及び
カルシウム）や風味を利用するために種々加工食
品用の素材として用いられている。加工食品用の
素材としてのこの昆布処理物の製法は従来から
種々検討されて来た。(Prior art) Kelp is a food rich in flavor, and has attracted attention as an alkaline, low-calorie food, especially in recent years.On the other hand, it has been used in various ways to take advantage of its nutritional value (iodine and calcium) and flavor. It is used as an ingredient for processed foods. Various methods for producing processed kelp products as raw materials for processed foods have been studied.
これらの従来法はアルカリ塩類溶液による浸漬
法と酵素剤による分解法とに大別することができ
る。 These conventional methods can be broadly classified into immersion methods using alkaline salt solutions and decomposition methods using enzyme agents.
両従来法の内で、アルカリ浸漬法は昆布の主成
分がアルギン酸（β−１，４−マンヌロン酸）で
あり、これが通常カルシウム塩として存在してい
ることに着目してアルカリ塩溶液例えばクエン酸
ナトリウム溶液を作用させアルギン酸ナトリウム
となして溶解させようとするものであり、一方酵
素分解法はアルギン酸が既述のようにβ−１，４
結合を有していることに着目してトリコデルマ・
セルラーゼ製剤等の酵素剤により分解させようと
するものである。 Of the two conventional methods, the alkaline soaking method focuses on the fact that the main component of kelp is alginic acid (β-1,4-mannuronic acid), which usually exists as a calcium salt, and uses an alkaline salt solution such as citric acid. In this method, a sodium solution is applied to form sodium alginate and dissolve it.On the other hand, in the enzymatic decomposition method, alginic acid is converted to β-1,4 as mentioned above.
Focusing on the fact that it has bonds, Trichoderma
It is intended to be broken down using enzyme agents such as cellulase preparations.
（発明が解決しようとする問題点）
従来のアルカリ浸漬法よれば、昆布の主成分で
あるアルギン酸カルシウムをアルギン酸ナトリウ
ムに変ずることにより昆布の細胞自体はバラバラ
となるがその完全溶解には至らず、且つこの場合
にアルギン酸が低分子化せず、又処理に際して多
量のアルカリ塩類溶液を必要とする欠陥を有して
いる。(Problems to be Solved by the Invention) According to the conventional alkaline immersion method, the cells of kelp itself are broken apart by changing calcium alginate, which is the main component of kelp, to sodium alginate, but the cells are not completely dissolved. Moreover, in this case, alginic acid does not have a low molecular weight, and it has the defect that a large amount of alkaline salt solution is required during treatment.
一方、従来の酵素分解法を実施するには、昆布
が酵素に対して抵抗性を有する未知の構造を有し
ているためか、加圧蒸煮（120℃、10〜20分間）
又は油による素揚げ（180℃）する等の予備処理
を施こすことが必要とされて来た。 On the other hand, in order to carry out the conventional enzymatic decomposition method, pressure steaming (120℃, 10 to 20 minutes) is required, probably because kelp has an unknown structure that is resistant to enzymes.
Alternatively, it has become necessary to perform preliminary treatment such as frying in oil (180°C).
従つて、本発明が解決しようとする問題点は、
殊に従来の酵素分解法の予備処理を改善して加圧
蒸煮や素揚げの必要性を廃し、より緩和な処理条
件となすことにある。 Therefore, the problems to be solved by the present invention are as follows:
In particular, the objective is to improve the pretreatment of conventional enzymatic decomposition methods, eliminate the need for pressure steaming and deep-frying, and create more relaxed treatment conditions.
本発明の付随的課題は酵素剤による分解が極め
て容易となるように昆布を予備処理することにあ
る。 An additional object of the present invention is to pre-treat kelp so that it is extremely easily decomposed by enzymes.
本発明の更に他の付随的課題は予備処理により
昆布の漂白を同時に行ない、これによつて加工食
品用素材としての汎用性を向上させることにあ
る。 A further object of the present invention is to simultaneously bleach kelp through pre-treatment, thereby improving its versatility as a raw material for processed foods.
（問題点を解決するための手段及び作用）
本発明によれば、上記予備処理上の問題点は、
次亜塩素酸ナトリウム、亜塩素酸ナトリウム及び
過酢酸から選ばれた処理剤で室温下で昆布を処理
することにより解決される。(Means and effects for solving the problem) According to the present invention, the above-mentioned problem in preliminary processing is solved by:
The problem is solved by treating kelp at room temperature with a treatment agent selected from sodium hypochlorite, sodium chlorite, and peracetic acid.
本発明方法のおいて、処理剤として次亜塩素酸
ナトリウム又は亜塩素酸ナトリウムが用いられる
場合には昆布の酸化処理とアルカリ処理とが同時
に行われる。処理剤として過酢酸が用いられる場
合には酸化処理のみが行われることになるが所期
の目的は達成される。この場合に、過酢酸による
酸化処理後にアルカリ処理を行なうことができ、
これによつて酵素による分解処理が更に良好にな
され得る昆布処理物とすることができる。このた
めのアルカリ剤としては水酸化アンモニウムや水
酸化ナトリウムを用いることができる。 In the method of the present invention, when sodium hypochlorite or sodium chlorite is used as a treatment agent, oxidation treatment and alkali treatment of kelp are performed simultaneously. When peracetic acid is used as a treatment agent, only oxidation treatment is performed, but the intended purpose is achieved. In this case, alkaline treatment can be performed after oxidation treatment with peracetic acid,
This makes it possible to obtain a processed kelp product that can be more effectively decomposed by enzymes. As an alkali agent for this purpose, ammonium hydroxide or sodium hydroxide can be used.
本発明方法の実施に際して、次亜塩素酸ナトリ
ウム及び亜塩素酸ナトリウムの濃度としては一般
に１〜５％程度が適当であり、過酢酸としては無
水酢酸濃度50％及び過酸化水素濃度15％の原液又
は水によるその適宜稀釈液を使用することがで
き、又アンモニア水（水酸化アンモニウム溶液）
としては濃度28％のものを用いることができる。
これら処理液の量としては昆布の約２〜３倍量が
適当であり、処理時間は室温条件（20〜28℃）で
２日間で充分である。尚、処理剤が亜塩素酸ナト
リウムの場合には昆布の漂白効果を高めるために
クエン酸溶液を添加するのが適当であり、この場
合のクエン酸濃度としては約0.1〜５％が好まし
い。 When carrying out the method of the present invention, it is generally appropriate for the concentration of sodium hypochlorite and sodium chlorite to be about 1 to 5%, and for peracetic acid, a stock solution with acetic anhydride concentration of 50% and hydrogen peroxide concentration of 15% is suitable. or its appropriate dilution with water, or aqueous ammonia (ammonium hydroxide solution)
For example, one with a concentration of 28% can be used.
The appropriate amount of these treatment liquids is about 2 to 3 times the amount of kelp, and 2 days at room temperature (20 to 28°C) is sufficient for the treatment time. When the treatment agent is sodium chlorite, it is appropriate to add a citric acid solution to enhance the bleaching effect of kelp, and the citric acid concentration in this case is preferably about 0.1 to 5%.
本発明方法において、処理剤が如何に作用する
のかについての機作は必ずしも充分に解明されて
いないが、酵素に対して抵抗性を有する未知の構
造が処理剤により破壊されると共に、昆布細胞に
膨潤等の変化が生じて、酵素による水解作用を受
け易くなるものと推察される。 In the method of the present invention, the mechanism of how the treatment agent acts is not fully elucidated, but the treatment agent destroys an unknown structure that is resistant to enzymes, and at the same time, it causes damage to kelp cells. It is presumed that changes such as swelling occur, making it more susceptible to the hydrolytic action of enzymes.
（実施例） 次に本発明方法の実施例を示す。(Example) Next, examples of the method of the present invention will be shown.
実施例 １
昆布５ｇに５％次亜塩素酸ナトリウム水溶液10
mlを添加し、室温（20〜28℃）で２日間処理した
処、昆布は黄白色を呈しその組織構造が崩壊し
た。この昆布崩壊物を取し、水洗し、風乾して
所望の昆布予備処理物を得た。Example 1 5% sodium hypochlorite aqueous solution 10 to 5g of kelp
ml and treated at room temperature (20-28°C) for 2 days, the kelp turned yellowish white and its tissue structure collapsed. This disintegrated kelp was taken, washed with water, and air-dried to obtain a desired pre-treated kelp.
この昆布予備処理物の基質濃度を10％となし、
市販のセルラーゼ酵素製剤（明治製菓株式会社製
の「メイラーゼ」−標章−、１％）を用いPH5.0、
45℃の条件下で３日間処理した処、昆布予備処理
物は良好に分解し、調味料や菓子等の加工食品の
栄養価（ヨードおよびカルシウム）や風味を増す
ために、これらの加工食品に添加して用いること
ができる昆布処理物が得られた。 The substrate concentration of this kelp pre-treated product was set to 10%,
PH5.0 using a commercially available cellulase enzyme preparation ("Maylase" - trademark - manufactured by Meiji Seika Co., Ltd., 1%)
After being treated for 3 days at 45°C, the pre-treated kelp decomposes well and can be used in processed foods such as seasonings and sweets to increase their nutritional value (iodine and calcium) and flavor. A processed kelp product that can be added and used was obtained.
実施例 ２
昆布５ｇに５％亜塩素酸ナトリウム水溶液と
0.1％クエン酸水溶液との混液10mlを添加し、室
温（20〜28℃）で２日間処理した処、昆布は白色
を呈した。この処理昆布を採取し、水洗し、風乾
して所望の昆布予備処理物を得た。Example 2 Add 5% sodium chlorite aqueous solution to 5g of kelp
After adding 10 ml of a mixture with 0.1% citric acid aqueous solution and treating at room temperature (20 to 28°C) for 2 days, the kelp turned white. The treated kelp was collected, washed with water, and air-dried to obtain a desired pre-treated kelp.
この昆布予備処理物は実施例１と同様にして酵
素処理した処、良好に分解し、調味料や菓子等の
加工食品の栄養価（ヨードおよびカルシウム）や
風味を増すために、これらの加工食品に添加して
用いることができる昆布処理物が得られた。 This pre-treated kelp was treated with enzymes in the same manner as in Example 1, and it was decomposed well and used in processed foods such as seasonings and sweets in order to increase their nutritional value (iodine and calcium) and flavor. A processed kelp product was obtained that can be added to and used.
尚、１％の亜塩素酸ナトリウム水溶液を用いク
エン酸水溶液濃度を0.1〜５％の範囲内で変化さ
せて実施しても処理された昆布は白色を呈した。
この場合に、クエン酸濃度を高くなすにつれて処
理された昆布が軟質化し、この軟質化昆布はこれ
を攪拌する場合にゼリー状を呈するようになつ
た。 Note that even when the treatment was carried out using a 1% aqueous sodium chlorite solution and varying the concentration of the citric acid aqueous solution within the range of 0.1 to 5%, the treated kelp remained white.
In this case, as the citric acid concentration was increased, the treated kelp became softer, and this softened kelp began to take on a jelly-like appearance when stirred.
実施例 ３
昆布５ｇに過酢酸原液10mlを添加し室温（20〜
28℃）で２日間処理した処、昆布は白色を呈し
た。この処理昆布を採取し、水洗し、風乾して所
望の昆布予備処理物を得た。Example 3 10 ml of peracetic acid stock solution was added to 5 g of kelp and heated to room temperature (20~
After being treated at 28°C for 2 days, the kelp turned white. This treated kelp was collected, washed with water, and air-dried to obtain a desired pre-treated kelp.
この昆布予備処理物は実施例１と同様にして酵
素処理した処、良好に分解し、調味料や菓子等の
加工食品の栄養価（ヨードおよびカルシウム）や
風味を増すために、これらの加工食品に添加して
用いることができる昆布処理物が得られた。 This pre-treated kelp was treated with enzymes in the same manner as in Example 1, and it was decomposed well and used in processed foods such as seasonings and sweets in order to increase their nutritional value (iodine and calcium) and flavor. A processed kelp product was obtained that can be used by adding it to the kelp.
実施例 ４
実施例３と同様にして昆布を過酢酸にて処理し
て水洗し、次いで28％アンモニア水10ml中に浸漬
し室温（20〜28℃）で２日間処理した処、昆布組
織は崩壊してドロドロ状となつた。この処理昆布
を取し、水洗し、風乾して所望の昆布予備処理
物を得た。Example 4 In the same manner as in Example 3, kelp was treated with peracetic acid and washed with water, then immersed in 10 ml of 28% ammonia water and treated at room temperature (20 to 28°C) for 2 days. The kelp tissue collapsed. It turned into a mushy mess. The treated kelp was taken, washed with water, and air-dried to obtain a desired pre-treated kelp.
この昆布予備処理物は実施例１と同様にして酵
素処理した処、実施例３におけるよりも更に良好
に分解し、調味料や菓子等の加工食品の栄養価
（ヨードおよびカルシウム）や風味を増すために、
これらの加工食品に添加して用いることができる
昆布処理物が得られた。 When this pre-treated kelp was treated with enzymes in the same manner as in Example 1, it decomposed better than in Example 3, increasing the nutritional value (iodine and calcium) and flavor of processed foods such as seasonings and sweets. for,
A processed product of kelp that can be added to these processed foods was obtained.
Claims (1)
ウムを使用し、室温下で昆布の酸化処理とアルカ
リ処理を同時に行つて昆布予備処理物を得る工程
と、該昆布予備処理物をセルラーゼ製剤を用いて
酵素処理をする工程からなることを特徴とする加
工食品用の昆布処理物の製法。 ２ 過酢酸を処理剤として室温下で昆布を処理
し、次いでアルカリ剤で処理して昆布予備処理物
を得る工程と、該昆布予備処理物をセルラーゼ製
剤を用いて酵素処理をする工程からなることを特
徴とする加工食品用の昆布処理物の製法。 ３ アルカリ剤が水酸化アンモニウム又は水酸化
ナトリウムであることを特徴とする特許請求の範
囲第２項に記載の加工食品用の昆布処理物の製
法。[Claims] 1. A step of simultaneously performing oxidation treatment and alkali treatment of kelp at room temperature using sodium hypochlorite or sodium chlorite to obtain a pre-treated kelp; A method for producing a processed kelp product for processed foods, comprising a step of enzymatic treatment using a cellulase preparation. 2. Consists of a step of treating kelp at room temperature using peracetic acid as a treatment agent, then treating with an alkaline agent to obtain a pre-treated kelp, and a step of enzymatically treating the pre-treated kelp with a cellulase preparation. A method for producing a processed kelp product for processed foods, characterized by: 3. The method for producing a processed kelp product for processed foods according to claim 2 , wherein the alkaline agent is ammonium hydroxide or sodium hydroxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59083966A JPS60227661A (en) | 1984-04-27 | 1984-04-27 | Preparation of treated sea tangle for processing food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59083966A JPS60227661A (en) | 1984-04-27 | 1984-04-27 | Preparation of treated sea tangle for processing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60227661A JPS60227661A (en) | 1985-11-12 |
| JPH0565149B2 true JPH0565149B2 (en) | 1993-09-17 |
Family
ID=13817287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59083966A Granted JPS60227661A (en) | 1984-04-27 | 1984-04-27 | Preparation of treated sea tangle for processing food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60227661A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005029959A1 (en) * | 2003-09-18 | 2005-04-07 | Barry Graham Danvers | Preservative for algae product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4831800A (en) * | 1971-08-27 | 1973-04-26 |
-
1984
- 1984-04-27 JP JP59083966A patent/JPS60227661A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4831800A (en) * | 1971-08-27 | 1973-04-26 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60227661A (en) | 1985-11-12 |
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