JPS5939266A - 煮干だし調味料の製造法 - Google Patents
煮干だし調味料の製造法Info
- Publication number
- JPS5939266A JPS5939266A JP57149751A JP14975182A JPS5939266A JP S5939266 A JPS5939266 A JP S5939266A JP 57149751 A JP57149751 A JP 57149751A JP 14975182 A JP14975182 A JP 14975182A JP S5939266 A JPS5939266 A JP S5939266A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- seasoning
- sardines
- flavor
- sardine
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 33
- 235000019512 sardine Nutrition 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 241001454694 Clupeiformes Species 0.000 claims abstract description 6
- 235000019513 anchovy Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- 241001125046 Sardina pilchardus Species 0.000 claims abstract 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241000555825 Clupeidae Species 0.000 abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 9
- 239000008187 granular material Substances 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 230000000391 smoking effect Effects 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 10
- 239000004278 EU approved seasoning Substances 0.000 description 8
- 239000008609 bushi Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 241001125048 Sardina Species 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000269851 Sarda sarda Species 0.000 description 3
- -1 phosphoric acid Chemical compound 0.000 description 3
- 239000003531 protein hydrolysate Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57149751A JPS5939266A (ja) | 1982-08-28 | 1982-08-28 | 煮干だし調味料の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57149751A JPS5939266A (ja) | 1982-08-28 | 1982-08-28 | 煮干だし調味料の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5939266A true JPS5939266A (ja) | 1984-03-03 |
| JPS6159711B2 JPS6159711B2 (enrdf_load_stackoverflow) | 1986-12-17 |
Family
ID=15481953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57149751A Granted JPS5939266A (ja) | 1982-08-28 | 1982-08-28 | 煮干だし調味料の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5939266A (enrdf_load_stackoverflow) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63178543U (enrdf_load_stackoverflow) * | 1987-05-11 | 1988-11-18 | ||
| JPS6415496A (en) * | 1987-04-17 | 1989-01-19 | S S M C Inc | Blower speed control circuit |
| WO2010046313A1 (en) * | 2008-10-20 | 2010-04-29 | Dsm Ip Assets B.V. | Fish flavour |
| JP2012143168A (ja) * | 2011-01-07 | 2012-08-02 | Ajinomoto Co Inc | 風味原料の製造方法 |
| JPWO2021167105A1 (enrdf_load_stackoverflow) * | 2020-02-21 | 2021-08-26 |
-
1982
- 1982-08-28 JP JP57149751A patent/JPS5939266A/ja active Granted
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6415496A (en) * | 1987-04-17 | 1989-01-19 | S S M C Inc | Blower speed control circuit |
| JPS63178543U (enrdf_load_stackoverflow) * | 1987-05-11 | 1988-11-18 | ||
| WO2010046313A1 (en) * | 2008-10-20 | 2010-04-29 | Dsm Ip Assets B.V. | Fish flavour |
| CN102186362A (zh) * | 2008-10-20 | 2011-09-14 | 帝斯曼知识产权资产管理有限公司 | 鱼味香料 |
| JP2012505647A (ja) * | 2008-10-20 | 2012-03-08 | ディーエスエム アイピー アセッツ ビー．ブイ． | 魚風味 |
| US8652548B2 (en) | 2008-10-20 | 2014-02-18 | Dsm Ip Assests B.V. | Fish flavour |
| US8815314B2 (en) | 2008-10-20 | 2014-08-26 | Dsm Ip Assets B.V. | Fish flavour |
| JP2012143168A (ja) * | 2011-01-07 | 2012-08-02 | Ajinomoto Co Inc | 風味原料の製造方法 |
| JPWO2021167105A1 (enrdf_load_stackoverflow) * | 2020-02-21 | 2021-08-26 | ||
| WO2021167105A1 (ja) * | 2020-02-21 | 2021-08-26 | 不二製油グループ本社株式会社 | 着香された組織状蛋白素材の製造法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6159711B2 (enrdf_load_stackoverflow) | 1986-12-17 |
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