JPS5941386B2 - Process for producing high protein seafood paste-like food - Google Patents

Process for producing high protein seafood paste-like food

Info

Publication number
JPS5941386B2
JPS5941386B2 JP52002442A JP244277A JPS5941386B2 JP S5941386 B2 JPS5941386 B2 JP S5941386B2 JP 52002442 A JP52002442 A JP 52002442A JP 244277 A JP244277 A JP 244277A JP S5941386 B2 JPS5941386 B2 JP S5941386B2
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JP
Japan
Prior art keywords
parts
weight
fish
emulsion
food
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.)
Expired
Application number
JP52002442A
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Japanese (ja)
Other versions
JPS5388355A (en
Inventor
豊 花岡
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.)
Kibun KK
Original Assignee
Kibun KK
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Filing date
Publication date
Application filed by Kibun KK filed Critical Kibun KK
Priority to JP52002442A priority Critical patent/JPS5941386B2/en
Publication of JPS5388355A publication Critical patent/JPS5388355A/en
Publication of JPS5941386B2 publication Critical patent/JPS5941386B2/en
Expired legal-status Critical Current

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Description

【発明の詳細な説明】 本発明は、長期の凍結保存に対しても凍結変性が極めて
少い高蛋白水産練製品様食品の製法を提供するものであ
る。
DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a high-protein fish paste-like food that exhibits extremely little freeze denaturation even during long-term frozen storage.

従来、水産練製品はスケソウダラの如き魚肉を充分水晒
しし、脱水後調味加工して製造するのが常であり、代表
的製品としてはかまぼこ、さつま揚げ等の製品が存在す
る。
Conventionally, fish paste products have been manufactured by thoroughly soaking fish meat such as pollack, dehydrating it, and then seasoning it, with representative products including kamaboko (fish cakes) and fish cakes (fish cakes).

これらの製品は、製造工程中又は製品化後凍結又は長期
冷蔵すると、保存中に品質が劣化し、これら食品に特有
のソフト性がなくなり、硬くなってしまう欠点がある。
These products have the disadvantage that if they are frozen or refrigerated for a long period of time during the manufacturing process or after commercialization, their quality deteriorates during storage, and they lose their characteristic softness and become hard.

また、これら製品の製造には魚肉の無塩摺身を使用する
のが普通であったが、保存性をよくするために塩を加え
塩摺り摺身が用いられるようになり、これを用いて練製
品を製造すると、塩摺9摺身或はこれを原料として調味
成型後の段階で冷蔵又は凍結したりして、これを解凍後
蒸煮したり油で揚げたり、焼いたりすると、得られた製
品になめらかさがなくなり、硬化する現象が見られる。
In addition, it was common to use unsalted fish surimi for the production of these products, but in order to improve preservation, salt was added to salt surimi, which was then used. When producing a paste product, salt 9 Surimi or this as a raw material is refrigerated or frozen at the stage after seasoning and molding, and after thawing, it is steamed, fried in oil, or baked. The product loses its smoothness and appears to harden.

この現象は6〜7日間以上凍結した原料を使用した場合
に特に甚だしく、この製品は凍結しないものと比較する
と品質が非常に悪(、かまぼこやさつま揚げとしての好
ましい食感にはほど遠いものとなってしまう。
This phenomenon is especially severe when using raw materials that have been frozen for more than 6 to 7 days, and the quality of this product is very poor (and the texture is far from desirable for kamaboko or fish cakes) compared to raw materials that have not been frozen. Put it away.

このような欠点はスケソウ無塩摺身に比較して加塩摺身
の凍結保存期間が長いことにも因るものであるが、この
現象は1ケ月も凍結保存した加塩摺身を原料としたかま
ぼこが弾力性のあるしなやかなゲルとならず硬くぼそぼ
そとしたゲルとなってしまうものである。
These drawbacks are also due to the longer frozen storage period of salted pollock surimi compared to unsalted pollack surimi, but this phenomenon also occurs when kamaboko made from salted surimi that has been frozen for as long as a month However, the gel does not become elastic and supple, but becomes hard and lumpy.

これは魚肉中の塩溶性蛋白(主成分アクトミオシン)が
溶出した状態で凍結されるために起るもので、特に冷〜
中温度帯で坐らせたものにこの現象がひどく現れ、これ
を冷蔵凍結すると解凍後加熱しても、凍結しないものに
比べて硬くなり、なめらかさが消え、水和力が落ちて離
水現象を起してしまう。
This occurs because the salt-soluble protein (main component actomyosin) in fish meat is frozen in a eluted state.
This phenomenon appears severely in foods that have been left to sit in the medium temperature range, and when they are refrigerated and frozen, even after thawing and heating, they become harder than those that have not been frozen, lose their smoothness, and lose their hydration ability, resulting in syneresis. I wake up.

本発明者は上述の如き塩摺り摺身に由来する欠点を一掃
し、常にソフト性を保たせるため研究を進め、塩摺り摺
身100に対し7、食用油1〜9重量部、大豆蛋白1〜
9重量部及び大豆蛋白の3〜4倍重量部の水または豆乳
の混合物より調製したエマルジョンを80〜120重量
部加えて高速攪拌機で混合することにより、製造工程中
に凍結してもやわらかく離水現象を起さない製品の製造
に成功したのである。
The present inventor has carried out research in order to eliminate the above-mentioned drawbacks derived from the salt surimi and to maintain its softness at all times. ~
By adding 80 to 120 parts by weight of an emulsion prepared from a mixture of 9 parts by weight and 3 to 4 parts by weight of water or soybean milk and mixing with a high-speed stirrer, the emulsion remains soft even when frozen during the manufacturing process, resulting in syneresis. They succeeded in manufacturing a product that does not cause

従来よりかまぼこの栄養価を高めろため、グチ、スケソ
ウダラ等の魚肉に調味料、澱粉等を加え薄情した摺身に
水、大豆蛋白及び食用油からなるエマルジョンを前記摺
身に対し約10係程度添加し、再度薄情して製品を作る
方法は発表されているが、本発明はその種の発表とは目
的及び構成を異にし、全く新規な事実に基〈発明である
In order to increase the nutritional value of kamaboko compared to conventional methods, seasonings, starch, etc. are added to fish meat such as croaker and Alaska pollack, and then an emulsion consisting of water, soybean protein, and edible oil is added to the surimi by about 10 parts. Although a method for making a product by adding and reconcentrating the product has been announced, the present invention is different in purpose and structure from that type of publication, and is based on completely new facts.

本発明に使用する食用油とは、大豆油、精製椰子油、ご
ま油、米糖油、その他通常食用に供する油は何れも使用
できる。
The edible oil used in the present invention includes soybean oil, refined coconut oil, sesame oil, rice sugar oil, and any other commonly used edible oil.

又大豆蛋白としては、脱脂大豆を浸出、分離した蛋白が
好ましく、通常各種銘柄で市販されている大豆蛋白は何
れも使用できる。
The soybean protein is preferably a protein obtained by leaching and separating defatted soybeans, and any commercially available soybean proteins of various brands can be used.

前記三者の混合割合は何れも1〜9重量部の間で混合使
用するものであり、その範囲より外れると、良好なエマ
ルジョンが得られないので注意する必要がある。
The above-mentioned three components are mixed at a mixing ratio of 1 to 9 parts by weight, and care must be taken that a good emulsion cannot be obtained if the ratio is outside this range.

これらの混合物は大豆蛋白重量の3〜4倍重量の水また
は豆乳を加え高速ミキサー例えばアトマイザ−の如き乳
化装置で乳化するものであるが、このとき乳化を容易に
するためシュガーエステル等の可食性界面活性剤を使用
してよいことは勿論である。
These mixtures are made by adding 3 to 4 times the weight of soybean protein to water or soymilk and emulsifying them using an emulsifying device such as a high-speed mixer or an atomizer. Of course, surfactants may also be used.

乳化に際しては普通水が使用されるが、水の代りに豆腐
製造時に作られる豆乳を使用してもよい。
Normally water is used for emulsification, but soybean milk produced during tofu production may be used instead of water.

豆乳は適宜水で希釈して用いてもよく、これによって大
豆の好ましい風味を製品に与えることができるようにな
る。
Soy milk may be diluted with water as appropriate to impart a desirable soybean flavor to the product.

次いで上記エマルジョンを塩摺り摺身100重量部に対
し80〜120重量部を加え高速攪拌機例えばサイレン
トカッターの如きもので攪拌混合する。
Next, 80 to 120 parts by weight of the above emulsion are added to 100 parts by weight of the salt surimi, and the mixture is stirred and mixed using a high speed stirrer such as a silent cutter.

尚本発明者らの研究によると、塩摺り摺身を100重量
〜20重量部、前記大豆蛋白エマルジョンを0〜80重
量部と混合割合を異にし、これを−20℃でO〜90日
間保存して、解凍後揚げて一昼夜冷蔵した試料につきレ
オロメーターによって、ゲル強度を測定した結果は添付
図面の如くなる。
According to the research conducted by the present inventors, the mixing ratio of 100 to 20 parts by weight of salt surimi and 0 to 80 parts by weight of the soybean protein emulsion was varied, and the mixture was stored at -20°C for 0 to 90 days. After thawing, frying and refrigerating the sample for a day and night, the gel strength was measured using a rheometer, and the results are shown in the attached drawing.

尚ゲル強度の測定はサンプルの表面の揚げ皮を取り除い
て13mmの厚さとなし、くさび形2間のプランジャー
で10mmの深さまで圧縮した。
To measure the gel strength, the fried skin on the surface of the sample was removed to give a thickness of 13 mm, and the sample was compressed to a depth of 10 mm with a plunger between two wedges.

図により判明する如く、塩摺り摺身100〜70重量部
、大豆蛋白エマル2370〜30重量部ではレオロメー
ターの読みが3日進は大して変化しないがその後急激に
上昇する。
As is clear from the figure, with 100 to 70 parts by weight of salt surimi and 2,370 to 30 parts by weight of soybean protein emulsion, the rheolometer reading does not change much on a 3-day basis, but then increases sharply.

このことは製品が凍結保存により硬くなり、練製品の生
命たるソフト性を失うことを意味し、実用に供すること
はできない。
This means that the product becomes hard during cryopreservation and loses its softness, which is the lifeblood of a paste product, and cannot be put to practical use.

然し塩摺り摺身60〜40重量部二大豆蛋白エマルジョ
ン40〜60重量部混合したものは120日保存した後
も大して変化はない。
However, a mixture of 60 to 40 parts by weight of salt surimi and 40 to 60 parts by weight of soybean protein emulsion does not change much even after being stored for 120 days.

このことは長期に渡って安定なゲルを維持し、品質が劣
化しないことを意味する。
This means that a stable gel can be maintained over a long period of time and its quality will not deteriorate.

又塩摺り摺身30〜20重量部二大豆蛋白エマルジョン
70〜80重量部混合したものは最初よりゲル強度が低
く、且つ保存により低下傾向を示すので実用に供するこ
とはできない。
Also, a mixture of 30 to 20 parts by weight of salt surimi and 70 to 80 parts by weight of soybean protein emulsion has a low gel strength from the beginning and tends to decrease with storage, so it cannot be put to practical use.

本発明に使用する塩摺り摺身100重量部に対し、大豆
蛋白エマルジョン80〜120重量部とは、実に上記知
見により完成したものであり、前記エマルジョンを摺身
に対し10%添加する技術とは根本的に相違するもので
ある。
80 to 120 parts by weight of soybean protein emulsion is added to 100 parts by weight of salt surimi used in the present invention, which was completed based on the above knowledge, and the technique of adding 10% of the emulsion to surimi is They are fundamentally different.

更に図表の製品を、12人の人間により官能テストを行
った結果を第1表に示す。
Furthermore, the products shown in the figure were subjected to a sensory test by 12 people, and the results are shown in Table 1.

試験は製品の硬さ、なめらかさ、弾力性について、検査
し、凍結前の揚げた製品を5.0点として評価した。
The test examined the hardness, smoothness, and elasticity of the product, and rated the fried product before freezing as 5.0 points.

上表より判明する如く、塩摺り摺身100重量部に大豆
蛋白エマルジョンを80重量部以上存在させると凍結に
よる変性現象、面上における硬化、ぼそぼそ化の傾向が
なくなりソフト性に富む製品となる。
As is clear from the above table, when 80 parts by weight or more of soybean protein emulsion is present in 100 parts by weight of salt surimi, the denaturation phenomenon caused by freezing, the hardening on the surface, and the tendency to become uneven are eliminated, resulting in a product with rich softness.

然し、大豆蛋白エマルジョンを140重量部以上加えた
ものでは逆に極端に柔(なり、なめらかさというよりは
ぼそつ(傾向を有し、好ましい食感のものとはならない
However, when 140 parts by weight or more of soybean protein emulsion is added, on the contrary, the product becomes extremely soft and tends to be lumpy rather than smooth, resulting in an undesirable texture.

又塩摺り摺身の割合が少ないため魚肉のゲル形成が生ぜ
ず、水産練製品様の食品とはならない。
In addition, since the proportion of salted fish paste is small, gel formation of fish meat does not occur, and the food does not resemble a fish paste product.

従来の魚肉を主体とした練製品では、高速攪拌、例えば
1500〜3000rpm行うと身が浮いたり、成型時
にダレを生じたりして好ましくなかった。
In conventional fish meat paste products, high-speed stirring, for example, 1500 to 3000 rpm, causes the meat to float or sag during molding, which is not desirable.

この大豆蛋白エマルジョンを添り目した場合は高速攪拌
しても身が浮いたり、ダしたすせず、又、魚肉の場合は
、摺り上げ温度を低く保たなければならないが、本発明
の場合は、それほど温度に敏感でなく、25℃まで可能
である。
When this soybean protein emulsion is coated, the meat does not float or become stale even when stirred at high speed, and in the case of fish meat, the grinding temperature must be kept low, but in the case of the present invention. is less temperature sensitive and can reach temperatures up to 25°C.

又、この大豆蛋白エマルジョンによって吸水性(保水性
)、結着性が向上し、水延ばしも従来のものよりも増や
せる利点もある。
In addition, this soybean protein emulsion has the advantage of improved water absorption (water retention) and binding properties, as well as increased water spreading compared to conventional emulsions.

この塩摺り摺接と大豆蛋白エマルジョンの混合物は、成
型後、そのまま、あるいは冷蔵〜40℃で所定の時間坐
らせ、欠は蒸気加熱後、急速凍結して、凍結保存が長期
にわたっても、解凍後の製品に変化が生じない。
After molding, the mixture of salt paste and soybean protein emulsion can be left as it is or kept in the refrigerator for a specified period of time at ~40°C, or quickly frozen after steam heating. No changes occur in the subsequent product.

解凍後の状態(・ま弾力があり、なめらかであり、もち
ろん氷結晶も起きず、ソフト性を有したものである。
After thawing, it is elastic, smooth, and of course has no ice crystals and is soft.

解凍後、蒸す、揚げる、焼く工程も自由である。After thawing, steaming, frying, and baking are also optional.

もちろん蒸す、揚げる、焼く工程の後に急速凍結しても
同様の品質が保たれる。
Of course, the same quality will be maintained even if it is quickly frozen after the steaming, frying, or baking process.

又緩慢凍結を行えば、いわゆる凍豆腐風のスポンジ伏の
形態も可能で、層状にも出来、後者の場合は解凍後圧縮
脱水すると、繊維状になり畜肉食品の原料にもなり得る
Furthermore, if slow freezing is carried out, it is possible to form a so-called frozen tofu-like sponge cake, and it can also be made into layers, and in the latter case, when it is compressed and dehydrated after thawing, it becomes fibrous and can be used as a raw material for livestock meat foods.

特に赤身魚については、鮮度そしてpHが大きくゲル形
成能に影響するが、たとえ低いpH1例えばpH6であ
っても、この植物蛋白エマルジョンを添加すると、エマ
ルジョン自身のゲル強度が配合比によって自由自在に調
整できるため、いかなるゲルの硬さにも出来ることも特
徴であり、応用範囲が期待出来る。
Especially for red fish, the freshness and pH greatly affect the gel forming ability, but even if the pH is low, for example pH 6, when this plant protein emulsion is added, the gel strength of the emulsion itself can be freely adjusted by adjusting the blending ratio. It is also characterized by the ability to form any gel hardness, and is expected to have a wide range of applications.

要するに塩摺り摺接に対しての植物蛋白エマルジョンの
添加割合が重要で、80〜120%以外ではソフト性を
有した弾力のあるなめらかな製品は出来ない。
In short, the ratio of the vegetable protein emulsion added to the salt-printing contact is important; anything other than 80-120% will not produce a soft, elastic and smooth product.

本発明は上述の如くしてなるものであり、前記加工段階
で調味料、野菜、肉等を添加し、成形に製造すると、種
々の変った製品とすることができる。
The present invention is made as described above, and by adding seasonings, vegetables, meat, etc. in the processing step and manufacturing into molds, various unique products can be made.

このように魚肉の利用応用範囲が拡大され、又魚肉の硬
くごりごりとなる凍結変性防止されることにより、需要
も犬となるもので工業的価値も犬である。
In this way, the range of applications for fish meat has been expanded, and by preventing freeze denaturation, which causes fish meat to become hard and lumpy, the demand and industrial value have also increased.

以下実施例により本発明の詳細な説明する。The present invention will be explained in detail below with reference to Examples.

実施例 1 常法により製造したスケソウダラ塩摺り摺接に水4部、
植物油0.9部、大豆蛋白1部の混合エマルジョンを塩
摺り摺接に対して0〜160%(変量)添加してサイレ
ントカッター及びステファンカッターで1500〜30
00rpm3〜5m1n高速攪拌して成型、30℃坐り
後急速凍結−160℃10m1n行い、各々凍結保存を
し、日数をかえて各々さつま揚げと同様の方法で油で揚
げた。
Example 1 4 parts of water was added to Alaska pollack salt paste prepared by a conventional method.
A mixed emulsion of 0.9 parts of vegetable oil and 1 part of soybean protein was added in a proportion of 0 to 160% (variable amount) to the salt-grinding contact, and the mixture was cut to 1500 to 30% using a silent cutter and a Stefan cutter.
After stirring at a high speed of 00 rpm for 3 to 5 ml, the molding was performed, and after sitting at 30°C, it was quickly frozen at -160°C for 10 ml, each of which was stored frozen, and fried in oil in the same manner as fish cakes on different days.

以下3ケ月凍結保存、解凍後油で揚げ一昼夜冷蔵後レオ
ロメーター、官能テストで、品質を比較した。
The quality was compared using a rheometer and sensory test after being frozen for three months, thawed, fried in oil, and refrigerated for a day and night.

その結果は第1表に示される通りであるが、塩摺り摺接
に対して大豆蛋白エマルジョン80〜120係のものが
もつともソフト性のある好ましい食感を得た。
The results are shown in Table 1, and the soybean protein emulsions 80 to 120 obtained a preferable texture with softness in comparison with the salt-based rubbing process.

実施例 2 実施例1の製法の混合物に野菜、調味料、肉等を所定の
割合で混合して、ハンバーグ、チキンボール等の材料に
50係添加せしめて急速凍結しても、魚肉の硬くなる変
性が防止できろため、従来のように硬いハンバーグ、チ
キンボールとならずソフト感のあるものが出来た。
Example 2 Even if vegetables, seasonings, meat, etc. are mixed in a predetermined ratio with the mixture of the manufacturing method of Example 1, and 50% is added to ingredients for hamburgers, chicken balls, etc. and quickly frozen, the fish meat will not become hard. Because denaturation could be prevented, the result was soft hamburgers and chicken balls instead of the hard hamburgers and chicken balls that were produced in the past.

ハンバーグ等に植物蛋白を添加した商品は存在するが、
魚肉を添加してこのゲル形成能を利用したものは限られ
ている。
Although there are products such as hamburgers that contain vegetable protein,
There are only a limited number of products that utilize this gel-forming ability by adding fish meat.

魚肉を添加して凍結すると全(異質の硬し・・・ンバー
グとなってしまうが、この混合物をオU用すると、前記
のようなことは起らず、非常にンフト性のあるものが出
来る。
If you add fish meat and freeze it, it will turn out to be a hard and hard texture, but if you use this mixture, the above problem will not occur and you will be able to get a product with very soft texture. .

【図面の簡単な説明】[Brief explanation of the drawing]

図面はレオロメーターによるゲル強度を示すもので、図
中、 番号 塩摺り摺接 :大豆蛋白エマルジョン1 1
00(重量部)二 〇(重量部)2 90
:103 80
:204 70 :305
60 :406 50
:507 40
:608 30 ニア09
20 :80として示す。
The figure shows the gel strength measured by a rheometer, and in the figure, the numbers are: Salt-grilled contact: Soybean protein emulsion 1 1
00 (parts by weight) 2 0 (parts by weight) 2 90
:103 80
:204 70 :305
60:406 50
:507 40
:608 30 Near 09
20:80.

Claims (1)

【特許請求の範囲】 1 グチ、スケソウダラ又は赤身魚等の魚肉を原料とし
た塩摺り摺り身に食用油1〜9重量部、大豆蛋白1〜9
重量部及び大豆蛋白の3〜4倍重量部の水または豆乳を
混合してなるエマルジョンを前者100重量部に対し後
者80〜120重量部を添加して高速攪拌混合し、成型
し、冷蔵〜40℃で坐り、又は加熱後急速凍結すること
を特徴とする高蛋白水産練製品様食品の製法。 2、特許請求の範囲第1項において、塩摺り摺りJIK
エマルジョンを添加して高速攪拌混合後、調味料、野菜
、肉等を混合することを特徴とする高蛋白水産練製品様
食品の製法。
[Scope of Claims] 1. Salted surimi made from fish meat such as croaker, pollack or red fish, 1 to 9 parts by weight of edible oil, and 1 to 9 parts by weight of soybean protein.
To 100 parts by weight of the former, 80 to 120 parts by weight of the latter is added to an emulsion prepared by mixing 3 to 4 parts by weight of water or soy milk to 100 parts by weight of the former, mixed with high speed stirring, molded, and refrigerated for 40 to 40 minutes. A method for producing a high protein fish paste product-like food, which is characterized by sitting at ℃ or heating and then quickly freezing. 2. In claim 1, salt printing JIK
A method for producing a high-protein seafood paste-like food, which comprises adding an emulsion and mixing with high-speed stirring, followed by mixing seasonings, vegetables, meat, etc.
JP52002442A 1977-01-14 1977-01-14 Process for producing high protein seafood paste-like food Expired JPS5941386B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP52002442A JPS5941386B2 (en) 1977-01-14 1977-01-14 Process for producing high protein seafood paste-like food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP52002442A JPS5941386B2 (en) 1977-01-14 1977-01-14 Process for producing high protein seafood paste-like food

Publications (2)

Publication Number Publication Date
JPS5388355A JPS5388355A (en) 1978-08-03
JPS5941386B2 true JPS5941386B2 (en) 1984-10-06

Family

ID=11529378

Family Applications (1)

Application Number Title Priority Date Filing Date
JP52002442A Expired JPS5941386B2 (en) 1977-01-14 1977-01-14 Process for producing high protein seafood paste-like food

Country Status (1)

Country Link
JP (1) JPS5941386B2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6022901B2 (en) * 1979-02-06 1985-06-04 不二製油株式会社 Improved quality of sitting kamaboko manufacturing method
JPS5758873A (en) * 1980-09-27 1982-04-08 Fuji Oil Co Ltd Preparation of fish-paste product
JPS5930392B2 (en) * 1981-10-12 1984-07-26 マルハ株式会社 Production method of frozen fish surimi mixed with soy protein
JPS6078561A (en) * 1983-10-07 1985-05-04 Nisshin Oil Mills Ltd:The Production of ground and frozen fish meat
JPS63276465A (en) * 1987-05-07 1988-11-14 Shiyoubee:Kk Preparation of fish meat paste product
SG11201707899SA (en) 2015-03-25 2017-10-30 Fujifilm Corp Method for producing novel nitrogen-containing compound or salt thereof, and production intermediate of same

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4868761A (en) * 1971-12-21 1973-09-19
JPS5046862A (en) * 1973-08-23 1975-04-25

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4868761A (en) * 1971-12-21 1973-09-19
JPS5046862A (en) * 1973-08-23 1975-04-25

Also Published As

Publication number Publication date
JPS5388355A (en) 1978-08-03

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