JPS5520B2 - - Google Patents

Info

Publication number
JPS5520B2
JPS5520B2 JP6293076A JP6293076A JPS5520B2 JP S5520 B2 JPS5520 B2 JP S5520B2 JP 6293076 A JP6293076 A JP 6293076A JP 6293076 A JP6293076 A JP 6293076A JP S5520 B2 JPS5520 B2 JP S5520B2
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.)
Expired
Application number
JP6293076A
Other languages
Japanese (ja)
Other versions
JPS539350A (en
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to JP6293076A priority Critical patent/JPS539350A/ja
Priority to AU25564/77A priority patent/AU506034B2/en
Priority to US05/801,320 priority patent/US4168323A/en
Priority to GB23001/77A priority patent/GB1574633A/en
Priority to BE178048A priority patent/BE855213A/fr
Priority to CA279,553A priority patent/CA1076874A/en
Priority to FR7716687A priority patent/FR2353234A1/fr
Priority to NLAANVRAGE7705999,A priority patent/NL189025C/xx
Priority to DE2724736A priority patent/DE2724736C2/de
Publication of JPS539350A publication Critical patent/JPS539350A/ja
Priority to US06/002,318 priority patent/US4252834A/en
Publication of JPS5520B2 publication Critical patent/JPS5520B2/ja
Priority to US06/153,594 priority patent/US4277512A/en
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Fish Paste Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
JP6293076A 1976-06-01 1976-06-01 Method of producing quality improving agent for frozen ground fish meat Granted JPS539350A (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
JP6293076A JPS539350A (en) 1976-06-01 1976-06-01 Method of producing quality improving agent for frozen ground fish meat
AU25564/77A AU506034B2 (en) 1976-06-01 1977-05-27 Hydrophilic colloidal solid food additive
US05/801,320 US4168323A (en) 1976-06-01 1977-05-27 Food additive composition and process for preparation thereof
CA279,553A CA1076874A (en) 1976-06-01 1977-05-31 Food additive composition and process for preparation thereof
BE178048A BE855213A (fr) 1976-06-01 1977-05-31 Composition additive alimentaire et son procede de preparation
GB23001/77A GB1574633A (en) 1976-06-01 1977-05-31 Food additive
FR7716687A FR2353234A1 (fr) 1976-06-01 1977-06-01 Additif glucidique pour aliments et sa preparation
NLAANVRAGE7705999,A NL189025C (nl) 1976-06-01 1977-06-01 Werkwijze voor het bereiden van ingevroren visgehakt, pastavormige visprodukten of vleesprodukten.
DE2724736A DE2724736C2 (de) 1976-06-01 1977-06-01 Nahrungsmittelzusatzmasse in Form eines hydrophilen Kolloidalen Pulvers
US06/002,318 US4252834A (en) 1976-06-01 1979-01-10 Food additive composition and process for preparation thereof
US06/153,594 US4277512A (en) 1976-06-01 1980-05-20 Food additive composition and process for preparation thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6293076A JPS539350A (en) 1976-06-01 1976-06-01 Method of producing quality improving agent for frozen ground fish meat

Publications (2)

Publication Number Publication Date
JPS539350A JPS539350A (en) 1978-01-27
JPS5520B2 true JPS5520B2 (ko) 1980-01-05

Family

ID=13214479

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6293076A Granted JPS539350A (en) 1976-06-01 1976-06-01 Method of producing quality improving agent for frozen ground fish meat

Country Status (2)

Country Link
JP (1) JPS539350A (ko)
BE (1) BE855213A (ko)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5332162A (en) * 1976-09-02 1978-03-27 Dai Ichi Kogyo Seiyaku Co Ltd Powdery emulsifying and foaming agent
JPS54140766A (en) * 1978-04-20 1979-11-01 Tsuneji Yamamoto Raw ground fish meat and treatment thereof
JPS62275671A (ja) * 1986-05-23 1987-11-30 Ueno Seiyaku Oyo Kenkyusho:Kk 冷凍すりみの製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB846777A (en) * 1956-10-22 1960-08-31 Atlas Powder Co Improvements in or relating to water-in-oil type emulsifiers
JPS474979A (ko) * 1970-08-19 1972-03-13
JPS4928986A (ko) * 1972-07-13 1974-03-14

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB846777A (en) * 1956-10-22 1960-08-31 Atlas Powder Co Improvements in or relating to water-in-oil type emulsifiers
JPS474979A (ko) * 1970-08-19 1972-03-13
JPS4928986A (ko) * 1972-07-13 1974-03-14

Also Published As

Publication number Publication date
BE855213A (fr) 1977-09-16
JPS539350A (en) 1978-01-27

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