JPS59232064A - 加工魚類の香気成分回収法および調味料の製法 - Google Patents

加工魚類の香気成分回収法および調味料の製法

Info

Publication number
JPS59232064A
JPS59232064A JP58106076A JP10607683A JPS59232064A JP S59232064 A JPS59232064 A JP S59232064A JP 58106076 A JP58106076 A JP 58106076A JP 10607683 A JP10607683 A JP 10607683A JP S59232064 A JPS59232064 A JP S59232064A
Authority
JP
Japan
Prior art keywords
carbon dioxide
processed fish
aroma components
natural aroma
seasoning
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
Application number
JP58106076A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0472498B2 (enrdf_load_stackoverflow
Inventor
Nobuyoshi Ito
伊東　延義
Masayuki Taniguchi
正幸 谷口
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Japan Oxygen Co Ltd
Taiyo Nippon Sanso Corp
Original Assignee
Japan Oxygen Co Ltd
Nippon Sanso Corp
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 by Japan Oxygen Co Ltd, Nippon Sanso Corp filed Critical Japan Oxygen Co Ltd
Priority to JP58106076A priority Critical patent/JPS59232064A/ja
Publication of JPS59232064A publication Critical patent/JPS59232064A/ja
Publication of JPH0472498B2 publication Critical patent/JPH0472498B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
JP58106076A 1983-06-14 1983-06-14 加工魚類の香気成分回収法および調味料の製法 Granted JPS59232064A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58106076A JPS59232064A (ja) 1983-06-14 1983-06-14 加工魚類の香気成分回収法および調味料の製法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58106076A JPS59232064A (ja) 1983-06-14 1983-06-14 加工魚類の香気成分回収法および調味料の製法

Publications (2)

Publication Number Publication Date
JPS59232064A true JPS59232064A (ja) 1984-12-26
JPH0472498B2 JPH0472498B2 (enrdf_load_stackoverflow) 1992-11-18

Family

ID=14424497

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58106076A Granted JPS59232064A (ja) 1983-06-14 1983-06-14 加工魚類の香気成分回収法および調味料の製法

Country Status (1)

Country Link
JP (1) JPS59232064A (enrdf_load_stackoverflow)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6269965A (ja) * 1985-09-20 1987-03-31 Seitetsu Kagaku Co Ltd 調味料
JPS63258558A (ja) * 1987-04-16 1988-10-26 Mori Seiyu Kk レツドペパ−からのレツドペパ−エキス、辛味エキス、赤色色素の抽出分離方法
JPH02283256A (ja) * 1988-12-13 1990-11-20 T Hasegawa Co Ltd 甲殻類フレーバーの製法
JPH04214799A (ja) * 1990-11-22 1992-08-05 T Hasegawa Co Ltd 新規なバニラエキスの製法
US5190784A (en) * 1991-12-11 1993-03-02 Alfredo Cirello Method for making salmon and crawfish flavoring compositions
JP2007229590A (ja) * 2006-02-28 2007-09-13 Shonan Koryo Kk 抽出物の製造方法
JP2012005408A (ja) * 2010-06-24 2012-01-12 Tablemark Co Ltd 節類抽出物を含む調味料組成物の製造方法
JP2017176114A (ja) * 2016-03-31 2017-10-05 富士フレーバー株式会社 ミルク感が増強された飲食品及びその製造方法、そのための飲食品用組成物並びに飲食品のミルク感増強方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4844864A (enrdf_load_stackoverflow) * 1971-09-04 1973-06-27
JPS5133185A (enrdf_load_stackoverflow) * 1974-01-29 1976-03-22 Givaudan & Cie Sa
JPS5874797A (ja) * 1981-09-18 1983-05-06 エス・カ−・ヴエ−・トロ−スベルク・アクチエンゲゼルシヤフト バニラ殻のアロマ物質を抽出する方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4844864A (enrdf_load_stackoverflow) * 1971-09-04 1973-06-27
JPS5133185A (enrdf_load_stackoverflow) * 1974-01-29 1976-03-22 Givaudan & Cie Sa
JPS5874797A (ja) * 1981-09-18 1983-05-06 エス・カ−・ヴエ−・トロ−スベルク・アクチエンゲゼルシヤフト バニラ殻のアロマ物質を抽出する方法

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6269965A (ja) * 1985-09-20 1987-03-31 Seitetsu Kagaku Co Ltd 調味料
JPS63258558A (ja) * 1987-04-16 1988-10-26 Mori Seiyu Kk レツドペパ−からのレツドペパ−エキス、辛味エキス、赤色色素の抽出分離方法
JPH02283256A (ja) * 1988-12-13 1990-11-20 T Hasegawa Co Ltd 甲殻類フレーバーの製法
JPH04214799A (ja) * 1990-11-22 1992-08-05 T Hasegawa Co Ltd 新規なバニラエキスの製法
US5190784A (en) * 1991-12-11 1993-03-02 Alfredo Cirello Method for making salmon and crawfish flavoring compositions
JP2007229590A (ja) * 2006-02-28 2007-09-13 Shonan Koryo Kk 抽出物の製造方法
JP2012005408A (ja) * 2010-06-24 2012-01-12 Tablemark Co Ltd 節類抽出物を含む調味料組成物の製造方法
JP2017176114A (ja) * 2016-03-31 2017-10-05 富士フレーバー株式会社 ミルク感が増強された飲食品及びその製造方法、そのための飲食品用組成物並びに飲食品のミルク感増強方法

Also Published As

Publication number Publication date
JPH0472498B2 (enrdf_load_stackoverflow) 1992-11-18

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