JPH06113727A - Production of fish ham - Google Patents
Production of fish hamInfo
- Publication number
- JPH06113727A JPH06113727A JP4283627A JP28362792A JPH06113727A JP H06113727 A JPH06113727 A JP H06113727A JP 4283627 A JP4283627 A JP 4283627A JP 28362792 A JP28362792 A JP 28362792A JP H06113727 A JPH06113727 A JP H06113727A
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- JP
- Japan
- Prior art keywords
- oil
- fish
- weight
- fish meat
- water
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、油脂分の比較的少ない
魚肉を主成分とする魚肉ハムにおいて、水中油滴型乳化
液を使用して結着性及び食感を改良した魚肉ハムの製造
方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish ham containing fish meat having a relatively small amount of oil and fat as a main component, which is produced by using an oil-in-water emulsion to improve binding properties and texture. Regarding the method.
【０００２】[0002]
【従来の技術】魚肉ハムの製造に関しては、従来から種
々の方法が提案されている。すなわち、特開昭５６−１
３１３６７号公報には、魚肉を角状に細断後、塩混合溶
液に浸漬する方法が、特開平１−２４７０６３号公報に
は、魚肉に塩混合液を注射器で注入する方法が、特開平
１−３００８４４号公報には、魚肉を調味液に浸漬後、
孔あき合成樹脂チューブに充填して水分を絞っていく方
法が、特開昭５７−５６６８号公報には、晒し溶液に炭
酸水素ナトリウム、ソルビットを加える方法が、特開昭
５９−１９８９３４号公報には、Ｄ−ソルビットを主構
成成分とする調味液に浸漬する方法がそれぞれ開示され
ている。2. Description of the Related Art Conventionally, various methods have been proposed for producing fish meat ham. That is, JP-A-56-1
No. 31367 discloses a method in which fish meat is shredded into horns and then immersed in a salt mixed solution, and JP-A No. 1-247063 discloses a method in which a salt mixed solution is injected into fish meat with a syringe. In Japanese Patent Publication No. 300844, after dipping fish meat in a seasoning liquid,
A method for filling a perforated synthetic resin tube to squeeze out water is disclosed in JP-A-57-5668, and a method for adding sodium hydrogen carbonate and sorbit to a bleaching solution is disclosed in JP-A-59-198934. Discloses a method of dipping in a seasoning liquid containing D-sorbit as a main constituent.
【０００３】また、上記の方法はいずれも油脂を添加し
ていないため、油分の少ない魚肉の食感に油脂の旨味、
コク味を付加することはできない。そこで、特開昭６３
−２０９５６４号公報には、魚体に小孔を形成してこの
小孔から油脂を含浸させる方法が開示されている。Further, since neither of the above methods is added with fats and oils, the texture of fish meat having a low oil content gives the taste of fats and oils,
It is not possible to add richness. Therefore, JP-A-63
Japanese Patent Publication No. 209564 discloses a method of forming a small hole in a fish body and impregnating oil and fat through the small hole.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、特開昭
５６−１３１３６７号公報の方法は塩類の浸透に３〜５
日を要し、塩混合溶液を注射器で注入する方法は浸透時
間は短縮されるが、油脂による食感の改良効果は得られ
ない。孔あき合成樹脂チューブに充填して水分を絞って
いく方法も調味液に浸漬するのみであるため、油脂によ
る食感の改良効果が得られない。特開昭５７−５６６８
号公報の方法は、魚肉中の蛋白質や有用成分が失われ
る。Ｄ−ソルビットを主成分とする溶液に浸漬する方法
では、製品の透明感は向上するが、結着性及び食感の改
良効果は得られない。However, the method disclosed in Japanese Unexamined Patent Publication No. 56-131367 is not suitable for salt permeation in the range of 3-5.
Although the method of injecting a salt mixed solution with a syringe requires a long time, the permeation time is shortened, but the effect of improving the texture due to oil and fat is not obtained. Since the method of filling the perforated synthetic resin tube and squeezing the water only involves dipping in the seasoning liquid, the effect of improving the texture due to the oil and fat cannot be obtained. JP-A-57-5668
According to the method disclosed in the publication, proteins and useful components in fish meat are lost. The method of immersing in a solution containing D-Sorbit as a main component improves the transparency of the product, but cannot improve the binding property and texture.
【０００５】特開昭６３−２０９５６４号公報の方法で
は充分な量の油脂を注入することができず、食感の改良
も不充分である上、油脂が結着性を阻害するという問題
があった。そこで、食感を改良するに充分な量の油脂を
魚肉内に注入し、しかも油脂が魚肉の結着性を阻害しな
い魚肉ハムの製造方法が求められていた。According to the method disclosed in Japanese Patent Laid-Open No. 209564/1988, it is impossible to inject a sufficient amount of fats and oils, the texture is not sufficiently improved, and the fats and oils impair the binding property. It was Therefore, there has been a demand for a method for producing fish ham in which a sufficient amount of fats and oils for improving texture is injected into fish meats and the fats and oils do not impair the binding property of fish meats.
【０００６】[0006]
【課題を解決するための手段】本発明は上記課題を解決
することを目的とし、その構成は、魚肉中に、卵白及び
カラギーナンを含有する水中油滴型乳化液を注入するこ
とを特徴とする。SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, which is characterized by injecting an oil-in-water type emulsion containing egg white and carrageenan into fish meat. .
【０００７】本発明において原料として用いる魚肉は、
チルド及び冷凍後解凍した魚肉をフィーレにしたもの
で、その魚種には限定はないが、比較的油脂分の少ない
魚種及び部位の場合に本発明の効果が大きい。また、２
種以上の魚肉が配合されていてもよく、魚肉以外の他の
食品素材が多少配合されていても差支えない。The fish meat used as a raw material in the present invention is
The chilled and frozen thawing fish meat is used as a fillet, and the fish species is not limited, but the effect of the present invention is great for fish species and parts having a relatively low fat and oil content. Also, 2
More than one species of fish meat may be blended, and some food materials other than fish meat may be blended to some extent.
【０００８】本発明に用いる卵白は市販の乾燥卵白を用
いても生卵白でもよいが、製品中、生卵白が固形分とし
て０.0５〜２.0０重量％、好ましくは０.5〜１.0重量％
含有されるように添加する。卵白は吸水後加熱されると
粘度が高くならずにゲル化する性質を有するため、製品
の弾力性を高め、結着性や食感の改良に役立つ。The egg white used in the present invention may be a commercially available dry egg white or a raw egg white, but in the product, the raw egg white is 0.05 to 2.0% by weight as a solid content, preferably 0.5 to 1. 0% by weight
Add as contained. When egg white is heated after absorbing water, the egg white has the property of gelling without increasing its viscosity, so that it enhances the elasticity of the product and helps improve the binding property and texture.
【０００９】カラギーナンは海藻由来の天然多糖類でそ
の成分からカッパタイプ、ラムダタイプ及びアイオータ
イプに分類されるが、本発明ではカッパカラギーナンを
使用することが好ましい。カッパカラギーナンはカリウ
ムやカルシウム等の陽イオン存在下でゲル化する性質を
有する。カラギーナンは保水安定剤、粘弾性やテクスチ
ャーの改良剤としての効果を有する。カラギーナンの使
用量としては、製品中０.0１〜１.0重量％、好ましくは
０.1〜０.3重量％である。[0009] Carrageenan is a natural polysaccharide derived from seaweed and is classified into kappa type, lambda type and aio type according to its components. In the present invention, it is preferable to use kappa carrageenan. Kappa carrageenan has the property of gelling in the presence of cations such as potassium and calcium. Carrageenan has an effect as a water retention stabilizer and a viscoelasticity and texture improving agent. The amount of carrageenan used is 0.01 to 1.0% by weight, preferably 0.1 to 0.3% by weight in the product.
【００１０】本発明において、魚肉に注入する注入液は
水中油滴型乳化液である。油脂のみを注入した場合或い
は油中水滴型乳化油脂を注入した場合は、魚肉蛋白質同
士の結着を油脂が阻害するが、油脂を水相中に分散させ
た水中油滴型とすることよって、結着性を阻害すること
なく油脂の旨味を付与することができる。本発明の水中
油滴型乳化液は更に卵白及びカラギーナンを同時に含有
することにより相乗的に結着性が向上する。In the present invention, the injection liquid to be injected into fish meat is an oil-in-water type emulsion. When injecting only oils or fats or when injecting water-in-oil type emulsified oils and fats, fats and oils inhibit the binding of fish meat proteins to each other, but by using oil-in-water type oils and fats dispersed in the aqueous phase, The umami taste of fats and oils can be imparted without impairing the binding property. The oil-in-water type emulsion of the present invention further contains egg white and carrageenan at the same time to synergistically improve the binding property.
【００１１】水中油滴型の乳化液の内相の油滴として
は、公知の天然動植物油脂及びこれらを分別、水素添
加、エステル交換した油脂などを挙げることができる
が、風味の点からは動物油脂が好ましい。油相中には油
溶性色素、油溶性香料、油溶性ビタミン類などを添加し
てもよい。Examples of the oil droplets in the inner phase of the oil-in-water type emulsion include known natural animal and vegetable oils and fats, and oils and fats obtained by fractionating, hydrogenating or transesterifying these oils and fats. Fats and oils are preferred. Oil-soluble pigments, oil-soluble flavors, oil-soluble vitamins and the like may be added to the oil phase.
【００１２】本発明の水中油滴型乳化液に添加する乳化
剤としては、グリセリン脂肪酸エステル、レシチン、ソ
ルビタン脂肪酸エステル、プロピレングリコール脂肪酸
エステル、ショ糖脂肪酸エステルなどの公知の食品用乳
化剤を使用することができる。更に、乳化安定剤として
乳蛋白質、大豆蛋白質などの各種蛋白質、キサンタンガ
ム、グアーガムなどの天然多糖類を適宜選択して使用す
ることができる。As the emulsifier to be added to the oil-in-water emulsion of the present invention, known food-grade emulsifiers such as glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester can be used. it can. Furthermore, various proteins such as milk protein and soybean protein, and natural polysaccharides such as xanthan gum and guar gum can be appropriately selected and used as the emulsion stabilizer.
【００１３】外相である水相には主構成成分である水の
他、卵白、カラギーナン、結着剤及びその他の成分を含
む。結着剤としては、カゼインナトリウム、重合リン酸
塩などを挙げることができる。その他の成分としては、
結着補強剤、アミノ酸系調味料、グルタミン酸ナトリウ
ム、食塩等の調味料、亜硝酸ナトリウム、アスコルビン
酸ナトリウム等の発色剤、発色助剤、ソルビン酸塩等の
保存剤、粉状大豆蛋白質等を挙げることができる。The aqueous phase which is the outer phase contains egg white, carrageenan, a binder and other components in addition to water which is the main constituent. Examples of the binder include sodium caseinate, polymeric phosphate, and the like. As other ingredients,
Binder strengthening agents, amino acid seasonings, sodium glutamate, seasonings such as salt, sodium nitrite, coloring agents such as sodium ascorbate, coloring aids, preservatives such as sorbate, soybean protein powder, etc. be able to.
【００１４】本発明の水中油滴型乳化液の製造方法は、
特に限定はなく、公知の水中油滴型乳化液製造機を用い
て常法により製造することができる。The method for producing the oil-in-water type emulsion of the present invention comprises:
There is no particular limitation, and it can be produced by a conventional method using a known oil-in-water emulsion production machine.
【００１５】本発明の注入液は予め調製した水中油滴型
乳化液を水で希釈して注入しても、そのまま注入しても
よい。食感の点からは製品中の油分を０.5〜１０.0重量
％、好ましくは１.0〜５.0重量％にすることがのぞまし
い。食肉への注入方法は公知の注入機や、ピックルイン
ジェクター等を使用し、０.5〜３.0ｋｇ／cm2 で加圧注
入することが好ましい。乳化液注入後、ロータリーマッ
サージングマシン等により注入液を均一に拡散させる方
法も併用できる。The injectable solution of the present invention may be prepared by diluting an oil-in-water type emulsion prepared in advance with water or injecting it as it is. From the viewpoint of texture, it is desirable that the oil content in the product is 0.5 to 10.0% by weight, preferably 1.0 to 5.0% by weight. As a method of pouring into meat, it is preferable to use a known pouring machine, a pickle injector or the like, and pressurize and inject at 0.5 to 3.0 kg / cm 2 . After injecting the emulsion, a method of evenly diffusing the injectate with a rotary massage machine or the like can be used together.
【００１６】[0016]
【作用】本発明は水中油滴型の乳化液を魚肉中に注入す
ることにより、魚肉の結着性を阻害することなく油脂を
注入することができる。更に本発明の乳化液は卵白及び
カラギーナンを含有する。卵白は吸水後加熱されると粘
度が高くならずにゲル化する性質を有するため、製品の
弾力性を高め、結着性や食感を改良する効果を有し、カ
ラギーナンはミオシンと反応して魚肉蛋白質と結合する
ので保水安定性、粘弾性やテクスチャーの改良剤として
の効果を有し、両者を水中油滴型乳化液と併用すること
により顕著な相乗効果を期待することができる。According to the present invention, by injecting an oil-in-water type emulsion into fish meat, fats and oils can be injected without impairing the binding property of fish meat. Furthermore, the emulsion of the present invention contains egg white and carrageenan. Egg white has the property of gelling without being increased in viscosity when heated after absorbing water, so it has the effect of increasing the elasticity of the product and improving the binding property and texture, and carrageenan reacts with myosin. Since it binds to fish meat protein, it has an effect as an agent for improving water retention stability, viscoelasticity and texture, and when both are used in combination with an oil-in-water emulsion, a remarkable synergistic effect can be expected.
【００１７】[0017]
【実施例】実施例１ 下記の配合からなる水中油滴型乳化液を常法により調製
した。 精製豚脂 １０ 重量％ 大豆レシチン ０.5重量％ （商品名：日清レシチンＤＸ、日清製油（株）製） カゼインナトリウム １.5重量％ （商品名：サンラクトＳ、太陽化学（株）製） 水 ８８.0重量％ すなわち、大豆レシチンを加えた精製豚脂を６５℃に加
温溶解し、予めカゼインナトリウムを溶解し、６５℃に
調整した水相部に徐々に添加し、３０分間予備乳化し
た。続いて圧力式ホモジナイザーを用いて、圧力１５０
ｋｇ／cm2 で均質化後、１０℃以下に急速冷却し、水中
油滴型乳化液を得た。 Example 1 An oil-in-water emulsion having the following composition was prepared by a conventional method. Purified pork fat 10% by weight Soybean lecithin 0.5% by weight (Brand name: Nisshin Lecithin DX, manufactured by Nisshin Oil Co., Ltd.) Casein sodium 1.5% by weight (Brand name: Sanlacto S, Taiyo Kagaku Co., Ltd.) ) Water 88.0% by weight That is, purified soybean lecithin to which soybean lecithin was added was dissolved by heating at 65 ° C, sodium casein was dissolved in advance, and the mixture was gradually added to the water phase portion adjusted to 65 ° C, and the mixture was preliminarily prepared for 30 minutes. Emulsified. Then, using a pressure type homogenizer, pressure 150
After homogenization at kg / cm 2 , the mixture was rapidly cooled to 10 ° C or lower to obtain an oil-in-water type emulsion.
【００１８】上記水中油滴型乳化液に乾燥卵白（商品
名：乾燥卵白Ｋ、キューピー（株）製）４％、カラギー
ナン（商品名：カラギニンＣＳ４７、三栄化学工業
（株）製）０.5％、亜硝酸ナトリウム０.0２％を溶解し
てピックル液とし市販の鮪赤身に２５重量％増となるよ
うに注入した後、常法に従い乾燥工程（７０℃、３０
分）、スモーク工程（７０℃、６０分）、殺菌工程（８
０℃、４５分）の諸工程を経て鮪ハムを製造した。4% of dried egg white (trade name: dried egg white K, Kewpie Co., Ltd.), carrageenan (trade name: Carrageenin CS47, Sanei Chemical Industry Co., Ltd.) 0.5% in the oil-in-water emulsion , 0.02% of sodium nitrite was dissolved to form a pickle solution, which was added to a commercially available tuna red meat so as to increase the amount by 25% by weight, followed by a drying step (70 ° C., 30
Min), smoke process (70 ° C, 60 min), sterilization process (8
The tuna ham was manufactured through various processes of 0 degreeC and 45 minutes.
【００１９】得られた鮪ハムについて、結着性の評価を
行い、更に１０名のパネラーを対象に風味及び食感の官
能検査を行い、その結果を表１に示した。The binding properties of the obtained tuna ham were evaluated, and a sensory test of flavor and texture was conducted on 10 panelists. The results are shown in Table 1.
【００２０】実施例２ 下記の配合からなる水中油滴型乳化液を実施例１と同様
の方法で調製した。 ナタネ白絞油 ５０.0重量％ グリセリンモノステアレート ０.2重量％ （商品名：エマルジーＭＳ、理研ビタミン（株）製） カゼインナトリウム １.5重量％ 水 ４８.3重量％ Example 2 An oil-in-water emulsion having the following composition was prepared in the same manner as in Example 1. Rapeseed white squeezing oil 50.0% by weight Glycerin monostearate 0.2% by weight (Brand name: Emergy MS, Riken Vitamin Co., Ltd.) Casein sodium 1.5% by weight Water 48.3% by weight
【００２１】得られた水中油滴型乳化液を用いて，次の
配合のピックル液を調製し、鯛フィーレに２０重量増と
なるように注入した。 水中油滴型乳化液 １５.0 重量％ 亜硝酸ナトリウム ０.0１重量％ アスコルビン酸ナトリウム ０.0２重量％ トリポリリン酸ナトリウム ２.3 重量％ 乾燥卵白（実施例１と同一品） ３.0 重量％ 食塩 ４.0 重量％ カラギーナン（実施例１と同一品） ０.6 重量％ 水 ７５.0７重量％Using the obtained oil-in-water type emulsion, a pickle solution having the following composition was prepared and poured into a sea bream fillet so that the weight of the pickle solution would be increased by 20. Oil-in-water emulsion 15.0% by weight Sodium nitrite 0.01% by weight Sodium ascorbate 0.02% by weight Sodium tripolyphosphate 2.3% by weight Dried egg white (the same product as Example 1) 3.0% by weight Salt 4.0% by weight Carrageenan (the same product as in Example 1) 0.6% by weight Water 75.07% by weight
【００２２】上記ピックル液を注入した後、実施例１と
同様の方法で鯛ハムに加工し、実施例１と同様の試験を
行い、その結果を表１に併記した。After injecting the above-mentioned pickle solution, it was processed into sea bream by the same method as in Example 1 and the same test as in Example 1 was conducted. The results are also shown in Table 1.
【００２３】比較例１ 実施例２の処方から水中油滴型乳化液を除いたピックル
液を、鯛フィーレに２０重量％増となるように注入し、
実施例２と同様の方法で鯛ハムに加工し、実施例２と同
様の試験を行い、その結果を表１に併記した。 Comparative Example 1 A pickle solution obtained by removing the oil-in-water type emulsion from the formulation of Example 2 was poured into a sea bream fillet in an amount of 20% by weight,
Sea bream ham was processed in the same manner as in Example 2, and the same test as in Example 2 was performed. The results are also shown in Table 1.
【００２４】比較例２ 実施例２の処方から乾燥卵白を除いたピックル液を、鯛
フィーレに２０重量％増となるように注入し、実施例２
と同様の方法で鯛ハムに加工し、実施例２と同様の試験
を行い、その結果を表１に併記した。 Comparative Example 2 The pickle solution obtained by removing the dried egg white from the formulation of Example 2 was poured into the sea bream fillet in an amount of 20% by weight.
It was processed into sea bream by the same method as in Example 1, and the same test as in Example 2 was performed, and the results are also shown in Table 1.
【００２５】比較例３ 実施例２の処方からカラギーナンを除いたピックル液
を、鯛フィーレに２０重量％増となるように注入し、実
施例２と同様の方法で鯛ハムに加工し、実施例２と同様
の試験を行い、その結果を表１に併記した。 Comparative Example 3 Pickle solution obtained by removing carrageenan from the formulation of Example 2 was added to a snapper fillet in an amount of 20% by weight, and processed into a snapper ham in the same manner as in Example 2, The same test as in 2 was performed, and the results are also shown in Table 1.
【００２６】比較例４ 実施例１の処方中、水を全てナタネ白絞油に置換して、
その他の固形分を分散させた油中水滴型乳化ピックル液
を、鯛フィーレに２０重量％増となるように注入し、実
施例２と同様の方法で鯛ハムに加工し、実施例２と同様
の試験を行い、その結果を表１に併記した。 Comparative Example 4 In the formulation of Example 1, all the water was replaced with rapeseed white squeezing oil,
Water-in-oil type emulsified pickle liquid in which other solids are dispersed is poured into a sea bream fillet so as to increase the amount by 20% by weight, and processed into sea bream ham in the same manner as in Example 2, and the same as in Example 2. Was conducted, and the results are also shown in Table 1.
【００２７】比較例５ 注射針を用いて鯛フィーレに直径３.2mmの小孔を多数設
け、フィーレ重量の５倍量のナタネ白絞油中に２４時間
浸漬後、実施例２と同様の方法で鯛ハムに加工し、実施
例２と同様の試験を行い、その結果を表１に併記した。 Comparative Example 5 A sea bream fillet was provided with a large number of small holes having a diameter of 3.2 mm by using an injection needle, and after immersing in rapeseed white squeezing oil in an amount 5 times the weight of the fillet for 24 hours, the same method as in Example 2 was performed. Was processed into sea bream and subjected to the same test as in Example 2, and the results are also shown in Table 1.
【００２８】[0028]
【表１】 [Table 1]
【００２９】表１より明らかなように、油脂分を含まな
いピックル液を使用した比較例１は結着性は優れていた
が、風味及び食感が劣っていた。乾燥卵白、カラギーナ
ンを併用していない比較例２、３及び油脂を水中油滴型
に乳化していない比較例４は結着性が劣っていた。ま
た、油脂中に浸漬する方法を用いた比較例５は結着性、
風味、食感共に最も劣る結果であった。これらに対し、
本発明の実施例１及び２では水中油滴型乳化剤、卵白、
カラギーナンの相乗作用により結着性を損なうことな
く、風味及び食感の改良された魚肉ハムを得られること
が判明した。As is clear from Table 1, Comparative Example 1 using the pickle liquid containing no fats and oils was excellent in binding property but inferior in flavor and texture. Comparative Examples 2 and 3 in which dry egg white and carrageenan were not used in combination and Comparative Example 4 in which fats and oils were not emulsified into oil-in-water type were inferior in binding property. Further, Comparative Example 5 using the method of immersing in oil and fat has binding property,
The results were the worst in terms of both flavor and texture. For these,
In Examples 1 and 2 of the present invention, an oil-in-water emulsifier, egg white,
It was found that the synergistic effect of carrageenan makes it possible to obtain fish ham with improved flavor and texture without impairing the binding property.
【００３０】[0030]
【発明の効果】本発明によれば、魚肉の結着性を阻害す
ることなく食感を改良することができる。また、卵白と
カラギーナンを併用しているため結着性を更に向上させ
ることができる。得られた魚肉ハムは、魚の食感、風味
を損なうことなく適度な固さを保ち、パサつくことのな
い食感の優れた魚肉ハムであった。According to the present invention, the texture can be improved without impairing the binding property of fish meat. Further, since the egg white and carrageenan are used in combination, the binding property can be further improved. The obtained fish meat ham was a fish meat ham having an appropriate texture without sacrificing the texture and flavor of the fish and having a dry texture.
フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 // Ａ２３Ｌ 1/325 Ａ 9281−4Ｂ 9282−4Ｂ Ａ２３Ｂ 4/04 Ｃ Continuation of the front page (51) Int.Cl. 5 Identification code Office reference number FI technical display location // A23L 1/325 A 9281-4B 9282-4B A23B 4/04 C
Claims (1)
する水中油滴型乳化液を注入することを特徴とする魚肉
ハムの製造方法。1. A method for producing fish ham, which comprises injecting an oil-in-water emulsion containing egg white and carrageenan into fish meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4283627A JPH06113727A (en) | 1992-09-30 | 1992-09-30 | Production of fish ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4283627A JPH06113727A (en) | 1992-09-30 | 1992-09-30 | Production of fish ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06113727A true JPH06113727A (en) | 1994-04-26 |
Family
ID=17667967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4283627A Pending JPH06113727A (en) | 1992-09-30 | 1992-09-30 | Production of fish ham |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06113727A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0758641A1 (en) | 1995-08-11 | 1997-02-19 | Daicel Chemical Industries, Ltd. | A fatty acid esters composition of a polyglycerine, a process for the preparation thereof, a process for the preparation of a highly-purified fatty esters composition of a polyglycerine, a highly-purified fatty esters composition of a polyglycerine, an additive for food-stuffs, a resin composition, and a composition for cosmetics or detergents |
| JP2002000232A (en) * | 2000-06-28 | 2002-01-08 | Kanegafuchi Chem Ind Co Ltd | Yolk liquid and coagulated egg-processed food containing the same |
| JP2006214742A (en) * | 2005-02-01 | 2006-08-17 | Nagasaki Prefecture | Toxicity examination method of livers of plurality of puffer fishes, and puffer fish liver processed product using the method |
| JP2008154492A (en) * | 2006-12-22 | 2008-07-10 | Japan Tobacco Inc | Egg processed food and method for producing the same |
| US8224909B2 (en) | 2000-08-30 | 2012-07-17 | Antopholi Software, Llc | Mobile computing device facilitated communication system |
-
1992
- 1992-09-30 JP JP4283627A patent/JPH06113727A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0758641A1 (en) | 1995-08-11 | 1997-02-19 | Daicel Chemical Industries, Ltd. | A fatty acid esters composition of a polyglycerine, a process for the preparation thereof, a process for the preparation of a highly-purified fatty esters composition of a polyglycerine, a highly-purified fatty esters composition of a polyglycerine, an additive for food-stuffs, a resin composition, and a composition for cosmetics or detergents |
| JP2002000232A (en) * | 2000-06-28 | 2002-01-08 | Kanegafuchi Chem Ind Co Ltd | Yolk liquid and coagulated egg-processed food containing the same |
| US8224909B2 (en) | 2000-08-30 | 2012-07-17 | Antopholi Software, Llc | Mobile computing device facilitated communication system |
| JP2006214742A (en) * | 2005-02-01 | 2006-08-17 | Nagasaki Prefecture | Toxicity examination method of livers of plurality of puffer fishes, and puffer fish liver processed product using the method |
| JP4690062B2 (en) * | 2005-02-01 | 2011-06-01 | 長崎県 | Multiple puffer liver toxicity test methods and processed puffer liver products using this toxicity test method |
| JP2008154492A (en) * | 2006-12-22 | 2008-07-10 | Japan Tobacco Inc | Egg processed food and method for producing the same |
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