JPS5036519A - - Google Patents
Info
- Publication number
- JPS5036519A JPS5036519A JP48088202A JP8820273A JPS5036519A JP S5036519 A JPS5036519 A JP S5036519A JP 48088202 A JP48088202 A JP 48088202A JP 8820273 A JP8820273 A JP 8820273A JP S5036519 A JPS5036519 A JP S5036519A
- Authority
- JP
- Japan
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP48088202A JPS5213527B2 (en:Method) | 1973-08-06 | 1973-08-06 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP48088202A JPS5213527B2 (en:Method) | 1973-08-06 | 1973-08-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5036519A true JPS5036519A (en:Method) | 1975-04-05 |
| JPS5213527B2 JPS5213527B2 (en:Method) | 1977-04-15 |
Family
ID=13936299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP48088202A Expired JPS5213527B2 (en:Method) | 1973-08-06 | 1973-08-06 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5213527B2 (en:Method) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5170226A (en:Method) * | 1974-11-07 | 1976-06-17 | Nestle Sa | |
| JPS5324061A (en) * | 1976-08-16 | 1978-03-06 | Maruka Kk | Method of coloring surface of processed meat product by natural coloring matter |
| JPS5344657A (en) * | 1977-09-07 | 1978-04-21 | Toyo Jozo Kk | Method of producing colored meat of heat stability |
| JPS53118545A (en) * | 1977-03-24 | 1978-10-17 | Maruka Kk | Method of coloring surface of processed meat article by natural color |
| JPS63188363A (ja) * | 1987-01-30 | 1988-08-03 | T Hasegawa Co Ltd | 色滲みのないペースト状デザート食品 |
| JP2020108344A (ja) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | 紅麹を配合した魚肉質改善用組成物 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006066389A1 (en) | 2004-12-22 | 2006-06-29 | Colarôme Inc. | Natural water-insoluble encapsulation compositions and processes for preparing same |
-
1973
- 1973-08-06 JP JP48088202A patent/JPS5213527B2/ja not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5170226A (en:Method) * | 1974-11-07 | 1976-06-17 | Nestle Sa | |
| JPS5324061A (en) * | 1976-08-16 | 1978-03-06 | Maruka Kk | Method of coloring surface of processed meat product by natural coloring matter |
| JPS53118545A (en) * | 1977-03-24 | 1978-10-17 | Maruka Kk | Method of coloring surface of processed meat article by natural color |
| JPS5344657A (en) * | 1977-09-07 | 1978-04-21 | Toyo Jozo Kk | Method of producing colored meat of heat stability |
| JPS63188363A (ja) * | 1987-01-30 | 1988-08-03 | T Hasegawa Co Ltd | 色滲みのないペースト状デザート食品 |
| JP2020108344A (ja) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | 紅麹を配合した魚肉質改善用組成物 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5213527B2 (en:Method) | 1977-04-15 |