JPS59132871A - Preparation of acidic seasoning - Google Patents
Preparation of acidic seasoningInfo
- Publication number
- JPS59132871A JPS59132871A JP58006674A JP667483A JPS59132871A JP S59132871 A JPS59132871 A JP S59132871A JP 58006674 A JP58006674 A JP 58006674A JP 667483 A JP667483 A JP 667483A JP S59132871 A JPS59132871 A JP S59132871A
- Authority
- JP
- Japan
- Prior art keywords
- acidic seasoning
- calcium
- aqueous solution
- acidic
- seasoning liquid
- 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.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は、酸性調味料の製造方法に関する。[Detailed description of the invention] The present invention relates to a method for producing an acidic seasoning.
従来の酸性調味料、すなわちドレッシング類や調味酢な
どは、通常液状であるから、例えば野菜サラダなどに使
用するには、容器のま１手に持って口部よシふシかける
か又はスプーンなどですくってふりかけるのであるが、
野菜サラダの上にふりかけた調味料はサラダの表面から
内部に浸透してしまうかまたは周囲に分散２吸収されて
し１い、使用量をはっきシと視認し得ないので、どのく
らい調味し得たのか確実に把握し難い・粉末調味肩感の
点で種々の制限がある。Conventional acidic seasonings, such as dressings and seasoned vinegars, are usually in liquid form, so to use them in vegetable salads, for example, you have to hold the container in your hand and swish it around the mouth, or use a spoon. I scoop it up and sprinkle it on top,
The seasoning sprinkled on top of the vegetable salad will either permeate into the inside of the salad from the surface of the salad or be dispersed and absorbed by the surrounding area, making it impossible to clearly see how much seasoning is being used. There are various limitations in terms of the taste of powdered seasoning.
このような問題を解決するために、本発明者は、先に、
例えば「食べるドレッシング」とその製法を発明した（
特願昭５６−１８９９０６号）０本発明者は、はじめ目
的とする酸性調味料を製造するには特願昭５６−１８９
９０６号に係る発明の一方法が最適と考えていたが、研
究を重ねた結果、加配するカルシウム塩の量が上記発明
の場合よりもっと少量であっても、酸性調味液を充した
まま形崩れや変質がなく保存できるとの知見を得、この
知見に基づき本発明を完成したものである。すなわち、
本発明は、特願昭５６−１８９９０６号に係る発明の改
良に関するものであり、その目的は為カルシウム塩加配
による味覚士の影響を極力抑えそれでいて長期間保存し
ても形崩れや変質のない酸性調味料の製造方法を提供す
ることにある。In order to solve such problems, the inventors first
For example, he invented edible dressing and its manufacturing method (
(Japanese Patent Application No. 189906/1982) 0 The inventor of the present invention originally proposed the patent application No. 189906/1983 to produce the desired acidic seasoning.
I thought that one method of the invention related to No. 906 was the best, but as a result of repeated research, I found that even if the amount of calcium salt added was smaller than in the case of the above invention, the shape would collapse while being filled with acidic seasoning liquid. Based on this knowledge, the present invention was completed based on the knowledge that it can be stored without deterioration or deterioration. That is,
The present invention relates to an improvement of the invention disclosed in Japanese Patent Application No. 56-189906, and its purpose is to minimize the influence of calcium salt addition on tasters, and to create an acidic product that does not lose its shape or deteriorate even when stored for a long period of time. The purpose of the present invention is to provide a method for producing seasonings.
本発明は酸性調味料の製造に際して、糖類２０〜５０重
量係を含むカルシウム塩水溶液を、アルギン酸ナトリウ
ム水溶液に滴下して小粒体を逐次形成し、これを集、め
清水中で水晒しの後カルシウム塩０．０１重量多以上・
０．１０重量％未満を含む酸性調味液中に浸漬して、各
小粒状体の内腔に酸性調味液を置換充填させることを特
徴とするものである。以下本発明を詳説する。In the production of acidic seasonings, the present invention involves dropping a calcium salt aqueous solution containing 20 to 50 weight percent of saccharides into a sodium alginate aqueous solution to form small granules one after another, collecting the particles, and exposing them to fresh water. More than 0.01 weight of salt
It is characterized in that it is immersed in an acidic seasoning solution containing less than 0.10% by weight to replace and fill the inner cavity of each small particle with the acidic seasoning solution. The present invention will be explained in detail below.
本発明に於ては、先ず、カルシウム塩水溶液をアルギン
酸ナトリウム水溶液中に滴下してアルギン酸カルシウム
の粒状体を形成する。使用するカルシウム塩は、塩化カ
ルシウムなどの食品添加剤として認められているもので
あればよい。カルシウム濃度は０５％以上、通常は１％
程度に調整する。またアルギン酸ナトリウム濃度は０３
〜１％程度とする。このアルギン酸カルシウム粒状体形
成反応は、公知の方法に基づいてすすめればよく、例え
ば、カルシウム塩水溶液をアルギン酸ナトリウム水溶液
に次々と滴下して得られる直径２〜６％程度の小粒状体
をお互いに付着させないようにしながら、逐次形成させ
る。In the present invention, first, a calcium salt aqueous solution is dropped into a sodium alginate aqueous solution to form calcium alginate granules. The calcium salt used may be one that is approved as a food additive, such as calcium chloride. Calcium concentration is 0.5% or more, usually 1%
Adjust accordingly. Also, the sodium alginate concentration is 03
~1%. This calcium alginate granule forming reaction may be carried out based on a known method. For example, small granules with a diameter of about 2 to 6% obtained by successively dropping a calcium salt aqueous solution to a sodium alginate aqueous solution are bonded to each other. Form them one after another while avoiding adhesion.
而して、このようにして形成されるアルギン酸カルシウ
ムの小粒状体は、最終的には、その内腔に酸性調味液を
充すことになるので、通常よシ強い皮膜に形成しなけれ
ばならない。そのためには、カルシウム塩水溶液の水滴
を比較的長い時間、好ましくは３０〜２４０秒間、アル
ギン酸水溶液中に浸漬沈降させ反応を促進させておく必
要がめるＯこの反応促進を確実に達成するために、本発
明に於ては、カルシウム塩水溶液の比重をアルギン酸ナ
トリウム水溶液に比してはるかに大きく調整す楯・果糖
などの糖類を２０〜５０重量係、好ましくは３０重量％
程度添加することとした。比重調整剤として糖類を選ん
だのは、糖分は水晒しによって除去しやすく、またわず
かに残留した場合でも酸性調味液の風味は損うことがな
いなどの理由による。Since the small particles of calcium alginate formed in this way will eventually have their internal cavities filled with an acidic seasoning solution, they usually have to be formed into a strong film. . In order to achieve this, it is necessary to precipitate the water droplets of the calcium salt aqueous solution in the alginic acid aqueous solution for a relatively long time, preferably 30 to 240 seconds, to accelerate the reaction. In the invention, sugars such as shield and fructose, which adjust the specific gravity of the calcium salt aqueous solution to be much larger than that of the sodium alginate aqueous solution, are added in an amount of 20 to 50% by weight, preferably 30% by weight.
We decided to add some amount. Sugars were chosen as the specific gravity adjuster because sugars can be easily removed by soaking in water, and even if a small amount remains, the flavor of the acidic seasoning liquid will not be impaired.
従って本発明に於ける小粒状体は、皮膜はアルギン酸カ
ルシウムで形成されるが、その内腔には、塩化カルシウ
ムと楯からなる水溶液が流動状のまま充されてお９、小
粒状体がアルギン酸す） ＩＪウム水溶液の内部に浮き
沈み状態で形成されることになる。Therefore, in the small granules of the present invention, the film is formed of calcium alginate, but the inner cavity is filled with an aqueous solution consisting of calcium chloride and a shield in a fluid state9, and the small granules are made of calcium alginate. ) It will be formed in a floating state inside the IJum aqueous solution.
次に、この小粒状体をアルギン酸ナトリウム水溶液中よ
シ取り出し、清水中に浸漬して、小粒状体内の塩化カル
シウムと糖分とをアルギン酸カルシウムの皮膜を通して
清水と置換し、小粒状体内の塩化カルシウム、と糖類を
除去する。この水晒しの所要時間は、粒の大きさ・皮膜
の厚さによっても若干具なるが、まず２時間前後行うこ
とによシ、完全に脱糖ができ、内腔に清水を充したアル
ギン酸カルシウム皮膜の小粒状体が得られる。Next, the small granules are taken out in a sodium alginate aqueous solution, immersed in clean water, and the calcium chloride and sugar in the small granules are replaced with clean water through the calcium alginate film. and remove sugars. The time required for this water exposure will vary depending on the size of the grains and the thickness of the film, but by first doing it for around 2 hours, you will be able to completely remove the sugar and fill the internal cavity of the calcium alginate with clean water. Small granules of film are obtained.
最後に、清水入シ小粒状体を酸性調味液中に浸漬して、
小粒状体内に調味液を置換充填させる。Finally, the small granules containing fresh water are immersed in an acidic seasoning liquid,
The seasoning liquid is substituted and filled into the small granules.
約２時間前後で、清水が酸性調味液と入れ換シ・小粒状
体内腔は調味液によシ完全に充されることになる。In about 2 hours, the fresh water is replaced with the acidic seasoning liquid, and the internal cavity of the small granules is completely filled with the seasoning liquid.
酸性調味液としては、フレンチドレッシングなど常法に
より製したものを使用すればよいが、フレンチドレッシ
ングの水相原料だけとか、又は調味酢を使用してもよい
。ここで重要なのは、この酸性調味液の中へ、微量のカ
ルシウム塩（塩化カルシウム・乳酸カルシウムなどの食
用添加剤として認められているもの）を添加しておくこ
とである。このようなカルシウム塩添加の酸性調味液を
使用することによシ、小粒状体のアルギン酸カルシウム
皮膜が酸性液である酸性調味液に侵されることになって
も、皮膜の軟化や破損が生じ難くなるので、酸性調味液
入シ小粒状体を変質させずに、安定に保持することがで
きる。また、酸性調味液と清水との置換もスムースに進
行するようになるＯ尚、この酸性調味液浸漬は、加熱下
に行ったほうが置換反応が早い上、調味料の保存性を向
上させることができる。As the acidic seasoning liquid, one prepared by a conventional method such as French dressing may be used, but it is also possible to use only the aqueous phase raw material of French dressing or seasoned vinegar. What is important here is to add a trace amount of calcium salt (accepted food additives such as calcium chloride and calcium lactate) to this acidic seasoning liquid. By using such an acidic seasoning liquid containing calcium salts, even if the calcium alginate film of the small particles is attacked by the acidic seasoning liquid, the film is unlikely to be softened or damaged. Therefore, the small particles containing the acidic seasoning liquid can be stably maintained without being altered in quality. In addition, the replacement of the acidic seasoning liquid with clean water will proceed smoothly.In addition, if this acidic seasoning liquid immersion is performed under heating, the substitution reaction will be faster and the shelf life of the seasoning will be improved. can.
而して、本発明において、カルシウム塩の添加量は、酸
性調味液に対して０．０１重量％以上・０．１０重量係
未満、好ましくは０．０３〜００８チであることが必要
である。Therefore, in the present invention, the amount of calcium salt added must be 0.01% by weight or more and less than 0.10% by weight, preferably 0.03 to 0.08% by weight, based on the acidic seasoning liquid. .
すなわち、後の試験例にも示すように、カルシラム塩の
添加量が０．０１重量％未満であると、カルシウム塩の
作用が十分発揮できないため、アルギン酸カルシウムの
皮膜が酸性調味液に侵されて皮膜の軟化や破損が生じて
しまい、一方、０．１０重に％以上であると、調味液中
の塩化カルシウム塩の含有量が多すぎて、得られる酸性
調味料が苦味を有し、食感が悪くなってしまうので、か
かる範囲外での添加量では、本発明の目的を達し得ない
からである。That is, as shown in the later test examples, if the amount of calcium salt added is less than 0.01% by weight, the action of the calcium salt cannot be fully exerted, so the film of calcium alginate is attacked by the acidic seasoning liquid. On the other hand, if the amount exceeds 0.10% by weight, the content of calcium chloride salt in the seasoning liquid is too high, and the resulting acidic seasoning has a bitter taste and is not edible. This is because the object of the present invention cannot be achieved if the amount added is outside this range since the feeling will be deteriorated.
かくして得られた酸性調味料は、内腔に酸性調味液が充
しであるとはいうものの、その酸性調味液は、いわば「
仮封」されている状態であるから、酸性調味液を容器に
入れ、これをその甘まの状態で保存すると、保存中に小
粒状体の内腔から皮膜の表面に酸性調味液かにじみ出て
くることになシやすい。そこで、容器中に粒状の調味料
とともＫその内腔の調味液と同質（同じ味）又は異質（
異る味）の酸性調味液を入れ、調味液中に多数の小粒状
体が浸漬した状態で保存すると、内腔からの調味液のに
じみを防止することができる。Although the acidic seasoning obtained in this way has an acidic seasoning liquid in its lumen, the acidic seasoning liquid is, so to speak,
Because they are in a "temporarily sealed" state, if you put an acidic seasoning liquid in a container and store it in its sweet state, the acidic seasoning liquid will ooze out from the lumen of the small particles onto the surface of the film during storage. Easy to come to. Therefore, the granular seasoning in the container may be of the same quality (same taste) or different (same taste) as the seasoning liquid in its inner cavity.
By adding an acidic seasoning liquid with a different flavor (different taste) and storing it in a state in which many small particles are immersed in the seasoning liquid, it is possible to prevent the seasoning liquid from bleeding from the inner cavity.
ことができる。be able to.
そして、得られた「粒状酸性調味料」は、その内腔に含
まれているカルシウム塩の濃度が微量であることから、
苦味を全く感じさせず、一方力ルシウム塩の作用によシ
、粒状体の形崩れや変質を起こさせずに長期間保存する
ことができる。The obtained "granular acidic seasoning" contains a trace amount of calcium salt in its inner cavity, so
It does not taste bitter at all, and on the other hand, due to the action of the lucium salt, it can be stored for a long period of time without causing the granules to lose their shape or change in quality.
試験例
カルシウム濃度０．５％、キサンタンガムＯ１３チ、食
油ｚｏｓ、ｌ、糖３０％を含む塩化カルシウム水溶液を
攪拌乳化して乳化物を得、この乳化物を内径３％のノズ
ルを通して直径約５％の水滴として毎分１００個の早さ
で、０．５％アルギン酸ナトリウム水溶液中に滴下して
、直径４〜６％のアルギン酸カルシウム粒状体を形成し
た。Test Example A calcium chloride aqueous solution containing 0.5% calcium concentration, xanthan gum O13, edible oil ZOS, 1, and 30% sugar was stirred and emulsified to obtain an emulsion, and this emulsion was passed through a nozzle with an inner diameter of 3% to a diameter of about 5% was dropped into a 0.5% sodium alginate aqueous solution at a rate of 100 droplets per minute to form calcium alginate granules with a diameter of 4 to 6%.
得られた粒状体を集め、清水中で２時間晒し、清水で内
腔が充された小粒状体を得たＯそして）この小粒状体を
下表に示す量の塩化カルシウムを添加したフレンチドレ
ッシング液（酸度１％、Ｐ［（３，３）中に各別に２時
間浸漬した後液中から取り出し、粒状酸性調味料を得た
。The obtained granules were collected and exposed in clear water for 2 hours to obtain small granules whose inner cavities were filled with fresh water.And) These small granules were mixed with French dressing to which calcium chloride was added in the amount shown in the table below. Each sample was immersed in a solution (acidity 1%, P[(3,3)) for 2 hours and then taken out from the solution to obtain a granular acidic seasoning.
この調味料をよく訓練した・ぐネル１０名によシ、食感
テストを行ったところ、表１のような結果力；得られた
。A texture test was conducted on this seasoning by 10 well-trained people, and the results shown in Table 1 were obtained.
また、この調味料を各別に１００ＣＣのびんに８ＯＩづ
つ充填し、さらにこれにフレンチドレッシングをＩＱＣ
Ｃづつ注加した後密封し、２０℃で保存した。そして保
存中の外観を観察したところ、表２のような結果が得ら
れた。In addition, each 100cc bottle was filled with 80I of this seasoning, and French dressing was added to it using IQC.
After adding C at a time, it was sealed and stored at 20°C. When the appearance was observed during storage, the results shown in Table 2 were obtained.
表−１／Ｊ？ネルテストの結果
表−２外観テストの結果
尚、表中の記号
○は、粒状調味料の破損が全くみられなかったもの△は
、粒状調味料の一部に破損がみられたもの×は、粒状調
味料の大部分が破損したものを特徴する
特許出願人 キューピー株式会社Table-1/J? Table of results of the flannel test - 2 Results of the appearance test In the table, the symbol ○ indicates that no damage was observed to the granular seasoning; △ indicates that some part of the granular seasoning was damaged; Patent applicant for a granular seasoning characterized by a mostly broken product Kewpie Corporation
Claims (1)
ルギン酸ナトリウム水溶液に滴下して小粒状体を逐次形
成し、これを集め清水中で水晒しの後カルシウム塩０．
０１重量係以上、・０．１０重量係未満を含む酸性調味
液中に浸漬して、各小粒状体の内腔に酸性調味液を置換
充填させることを特徴とする酸性調味料の製造方法。An aqueous calcium salt solution containing 20 to 50% by weight of saccharides is dropped into an aqueous sodium alginate solution to form small granules one by one, which are collected and soaked in fresh water to remove 0.0% calcium salt.
A method for producing an acidic seasoning, which comprises immersing the small particles in an acidic seasoning liquid containing 0.01 weight factor or more and less than 0.10 weight factor, and displacing and filling the inner cavity of each small granule with the acidic seasoning liquid.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58006674A JPS59132871A (en) | 1983-01-20 | 1983-01-20 | Preparation of acidic seasoning |
| DE19833319181 DE3319181A1 (en) | 1982-05-27 | 1983-05-27 | Process for producing foods and beverages in granule form |
| FR848400842A FR2539590B1 (en) | 1983-01-20 | 1984-01-20 | PROCESS FOR THE PREPARATION OF FOOD IN GRANULAR FORM AND BEVERAGES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58006674A JPS59132871A (en) | 1983-01-20 | 1983-01-20 | Preparation of acidic seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59132871A true JPS59132871A (en) | 1984-07-31 |
| JPS6345192B2 JPS6345192B2 (en) | 1988-09-08 |
Family
ID=11644911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58006674A Granted JPS59132871A (en) | 1982-05-27 | 1983-01-20 | Preparation of acidic seasoning |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS59132871A (en) |
| FR (1) | FR2539590B1 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1198852A (en) * | 1957-02-14 | 1959-12-10 | Alginate Ind Ltd | Improvements in the preparation of alginate jellies and similar products |
| GB1302275A (en) * | 1970-03-26 | 1973-01-04 | ||
| US4117172A (en) * | 1972-03-01 | 1978-09-26 | Lever Brothers Company | Process for preparing simulated soft centered fruits |
| GB1484562A (en) * | 1973-01-23 | 1977-09-14 | Unilever Ltd | Process for preparing encapsulated drops of fruit materia |
| US4119739A (en) * | 1976-05-28 | 1978-10-10 | Thomas J. Lipton, Inc. | Process of preparing simulated fruit |
| GB1564452A (en) * | 1976-09-23 | 1980-04-10 | Unilever Ltd | Process for preparing encapsulated drops of fruit material |
-
1983
- 1983-01-20 JP JP58006674A patent/JPS59132871A/en active Granted
-
1984
- 1984-01-20 FR FR848400842A patent/FR2539590B1/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| FR2539590B1 (en) | 1990-04-20 |
| JPS6345192B2 (en) | 1988-09-08 |
| FR2539590A1 (en) | 1984-07-27 |
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