JPS6075266A - レトルト食品の製造法 - Google Patents
レトルト食品の製造法Info
- Publication number
- JPS6075266A JPS6075266A JP58180797A JP18079783A JPS6075266A JP S6075266 A JPS6075266 A JP S6075266A JP 58180797 A JP58180797 A JP 58180797A JP 18079783 A JP18079783 A JP 18079783A JP S6075266 A JPS6075266 A JP S6075266A
- Authority
- JP
- Japan
- Prior art keywords
- retort
- miso
- food
- soy sauce
- cyclodextrin
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 26
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 25
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 24
- 235000013536 miso Nutrition 0.000 claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 18
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000019992 sake Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 18
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract description 17
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 235000015073 liquid stocks Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 abstract description 2
- 241000252073 Anguilliformes Species 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 241000512259 Ascophyllum nodosum Species 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000009472 formulation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 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 description 2
- -1 etc. Substances 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000208140 Acer Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940097362 cyclodextrins Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 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
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58180797A JPS6075266A (ja) | 1983-09-30 | 1983-09-30 | レトルト食品の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58180797A JPS6075266A (ja) | 1983-09-30 | 1983-09-30 | レトルト食品の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6075266A true JPS6075266A (ja) | 1985-04-27 |
| JPH0443629B2 JPH0443629B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1992-07-17 |
Family
ID=16089504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58180797A Granted JPS6075266A (ja) | 1983-09-30 | 1983-09-30 | レトルト食品の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6075266A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265445A (ja) * | 1989-04-07 | 1990-10-30 | Asama Kasei Kk | 食品の消臭用組成物および消臭方法 |
| CN103766955A (zh) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | 一种红烧豆豉鳗鱼罐头的制作方法 |
| JP2014093973A (ja) * | 2012-11-09 | 2014-05-22 | Mitsukan Group Honsha:Kk | 液体調味料 |
| CN103976348A (zh) * | 2014-06-03 | 2014-08-13 | 河南工业大学 | 一种由碎米制曲与制作米酱的方法 |
| JP2022155762A (ja) * | 2021-03-31 | 2022-10-14 | 日清食品ホールディングス株式会社 | 固体スープ及び固体スープの風味劣化抑制方法。 |
| WO2022270560A1 (ja) | 2021-06-22 | 2022-12-29 | 不二製油グループ本社株式会社 | マスキング用風味材 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138367A (ja) * | 1982-02-13 | 1983-08-17 | Nippon Kayaku Co Ltd | 加工食品の変質防止法 |
-
1983
- 1983-09-30 JP JP58180797A patent/JPS6075266A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138367A (ja) * | 1982-02-13 | 1983-08-17 | Nippon Kayaku Co Ltd | 加工食品の変質防止法 |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265445A (ja) * | 1989-04-07 | 1990-10-30 | Asama Kasei Kk | 食品の消臭用組成物および消臭方法 |
| CN103766955A (zh) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | 一种红烧豆豉鳗鱼罐头的制作方法 |
| JP2014093973A (ja) * | 2012-11-09 | 2014-05-22 | Mitsukan Group Honsha:Kk | 液体調味料 |
| CN103976348A (zh) * | 2014-06-03 | 2014-08-13 | 河南工业大学 | 一种由碎米制曲与制作米酱的方法 |
| JP2022155762A (ja) * | 2021-03-31 | 2022-10-14 | 日清食品ホールディングス株式会社 | 固体スープ及び固体スープの風味劣化抑制方法。 |
| WO2022270560A1 (ja) | 2021-06-22 | 2022-12-29 | 不二製油グループ本社株式会社 | マスキング用風味材 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0443629B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1992-07-17 |
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