JPS6159097B2 - - Google Patents
Info
- Publication number
- JPS6159097B2 JPS6159097B2 JP58228966A JP22896683A JPS6159097B2 JP S6159097 B2 JPS6159097 B2 JP S6159097B2 JP 58228966 A JP58228966 A JP 58228966A JP 22896683 A JP22896683 A JP 22896683A JP S6159097 B2 JPS6159097 B2 JP S6159097B2
- Authority
- JP
- Japan
- Prior art keywords
- brown algae
- food
- coagulation
- coagulated
- mixture
- 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
Links
- 241000199919 Phaeophyceae Species 0.000 claims description 45
- 235000013305 food Nutrition 0.000 claims description 24
- 229920001282 polysaccharide Polymers 0.000 claims description 17
- 239000005017 polysaccharide Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 230000015271 coagulation Effects 0.000 claims description 10
- 238000005345 coagulation Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002738 chelating agent Substances 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims description 5
- 229920000615 alginic acid Polymers 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 150000004804 polysaccharides Chemical class 0.000 description 15
- 241001474374 Blennius Species 0.000 description 13
- 238000000034 method Methods 0.000 description 10
- 239000000243 solution Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 241000512259 Ascophyllum nodosum Species 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 4
- 241001261506 Undaria pinnatifida Species 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は海藻のうち、コンブ、ワカメ等の褐藻
類を原料とする凝固食品の製造方法に係り、より
詳細には、消化性多糖質と褐藻類本来含有する非
消化性多糖質とを他の成分と共にバランス良く含
有する褐藻類を原料とする凝固食品の製造方法に
関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing a coagulated food using brown algae such as kelp and wakame among seaweeds, and more specifically, the present invention relates to a method for producing a coagulated food using brown algae such as kelp and wakame among seaweeds. The present invention relates to a method for producing a coagulated food using brown algae as a raw material, which contains indigestible polysaccharides originally contained in brown algae together with other components in a well-balanced manner.
従来、褐藻類を原料とする凝固食品を製造方法
としては、
ワカメ等の褐藻類を細かく破砕したものをク
エン酸ソーダ等で溶解し、未溶解物質を除去
（濾過）して得た粘稠液に味付けをし、これを
塩化カルシウム等で凝固することにより得るよ
うにした方法（特開昭53−109975号公報参
照）、
マコンブとワカメの二種類あるいはマコンブ
とホンダワラの二種類の褐藻類をそれぞれクエ
ン酸ソーダ等により全体を溶液化又は粘稠液化
して混合し、これを塩化カルシウム等で凝固す
ることにより得るようにした方法（特開昭57−
99179号公報、特公昭57−50473号公報照）、
が知られている。
Traditionally, the method for producing coagulated foods made from brown algae has been to finely crush brown algae such as wakame, dissolve it in sodium citrate, etc., and remove undissolved substances (filtration) to obtain a viscous liquid. A method of seasoning the seaweed and coagulating it with calcium chloride etc. (see Japanese Patent Application Laid-Open No. 109975/1983), two types of brown algae, Macomb and wakame, or two types of brown algae, Macomb and Sargassum, respectively. A method in which the whole is made into a solution or viscous liquid with sodium citrate, etc., mixed, and then coagulated with calcium chloride, etc.
99179, Japanese Patent Publication No. 57-50473) are known.
これらの方法は、褐藻類が独特の香り、多くの
呈味成分及び灰分等を含み嗜好食品、健康食品と
して賞用されているにもかかわらず、その細胞構
成物質としてのセルローズ、ヘミセルローズが相
互に強固な結合組識を形成しているため、その加
工が困難で食品としての応用範囲が狭いというこ
とに対処して提案されたものである。 Although brown algae contains a unique aroma, many flavor components, and ash, and is used as a recreational food and health food, these methods do not allow cellulose and hemicellulose as cell constituents to interact with each other. This was proposed in response to the fact that it forms a strong binding structure, making it difficult to process and limiting its range of food applications.
そして、これらの方法による褐藻類を原料とす
る凝固食品は、今まで佃煮、総菜としての応用範
囲しかなかつたものを、味付け等の処理をするこ
とにより食品の範囲を多様化できるものとして優
れたものである。 Furthermore, the coagulated foods made from brown algae produced by these methods are excellent as they can be used to diversify the range of foods that can be used by processing things such as seasoning, whereas until now they could only be used as tsukudani and side dishes. It is something.
しかし、これらの製造方法は、原料としての褐
藻類をほとんど、いつたん溶液化又は粘稠液化し
ているため、凝固後水晒するときに呈味成分等の
エキスが流出し、また天然の香りが散逸し、風
味、うま味の少ないものとなつてしまうという欠
点を有し、また、従来の褐藻類と同様に非消化性
多糖類を多く含んだままとなつている。 However, in these manufacturing methods, most of the brown algae used as raw materials are turned into a solution or viscous liquid, so when exposed to water after solidification, extracts such as flavor components flow out, and the natural aroma is lost. It has the disadvantage that it loses its flavor and umami, and, like conventional brown algae, it still contains a large amount of indigestible polysaccharides.
ところで、異種、同種の海藻を接着して新しい
構造の海藻を製造するにあたつて、該海藻の表面
をキレート剤により溶解をし、これを接着するよ
うにした積層食品の製造方法は知られている（特
公昭57−50473号公報参照）。この方法によれば、
複数種の海藻を積層した新しい海藻を得ることが
できる。しかし、該方法による食品は海藻の原形
を保つようにしたものであり、海藻自体の有す非
消化性多糖質がそのまま残つているので、従来の
海藻とあまり差が認められない。 By the way, when manufacturing seaweed with a new structure by gluing together different and similar types of seaweed, there is no known method for manufacturing laminated foods in which the surface of the seaweed is dissolved with a chelating agent and then glued together. (Refer to Japanese Patent Publication No. 57-50473). According to this method,
New seaweed can be obtained by layering multiple types of seaweed. However, the food prepared by this method is made by preserving the original shape of the seaweed, and the indigestible polysaccharide of the seaweed itself remains, so there is not much difference from conventional seaweed.
また、藻類を予めセルラーゼ分解させて、該藻
類の組織を十分に分解させてのりの佃煮を作る方
法（特公昭56−36910号公報参照）等も知られて
いる。しかし、藻類の組織が分解され、全て消化
性多糖類となつて本来の藻類の成分のバランスが
大きく崩れるという問題がある。 Also known is a method of preparing seaweed tsukudani by decomposing algae in advance with cellulase and sufficiently decomposing the tissue of the algae (see Japanese Patent Publication No. 56-36910). However, there is a problem in that the tissue of the algae is decomposed and all of it becomes digestible polysaccharides, greatly disrupting the balance of the original algae components.
そこで、本発明は上記の点に鑑みなされたもの
で、従来の褐藻類を原料とした凝固食品の有して
いた欠点を解消し、人間の腸内で分解されない非
消化性多糖類とセルラーゼ分解により人間の腸内
で分解される消化性多糖類との両者をバランス良
く含み、かつ天然の風味、うま味を失わない凝固
食品の製造方法を提供することを目的としたもの
である。
Therefore, the present invention was made in view of the above points, and it solves the drawbacks of conventional coagulated foods made from brown algae, and solves the problem of non-digestible polysaccharides that are not decomposed in the human intestine and cellulase decomposition. The object of the present invention is to provide a method for producing a coagulated food that contains a good balance of both digestible polysaccharides and digestible polysaccharides that are decomposed in the human intestines, and does not lose its natural flavor and umami.
そして、上記目的を達成するための褐藻類を原
料とする凝固食品の製造方法は、非消化性多糖類
を含む褐藻類と、予めセルラーゼ分解して消化性
多糖類を含む褐藻類とを混合して混合物とし、該
混合物を重合燐酸塩または重炭酸塩等のキレート
剤により一部に繊維状あるいは固形状の未溶解物
が残存点在する程度に溶解して褐藻類の粘稠液と
し、該粘稠液をアルギン酸凝固液中に射出して糸
状凝固物とし、該糸状凝固物を水晒することによ
り得るようにした構成よりなる。
The method for producing a coagulated food using brown algae as a raw material to achieve the above purpose involves mixing brown algae containing non-digestible polysaccharides with brown algae containing digestible polysaccharides that have been decomposed with cellulase in advance. This mixture is dissolved with a chelating agent such as a polymerized phosphate or bicarbonate to such an extent that fibrous or solid undissolved matter remains in some places to form a viscous liquid of brown algae. It has a structure in which a viscous liquid is injected into an alginic acid coagulation liquid to form a filamentous coagulation, and the filamentous coagulation is obtained by exposing the filamentous coagulation to water.
そして、本発明の製造方法によれば、人間の腸
内で分解されない非消化性多糖類とセルラーゼ分
解により人間の腸内で分解される消化性多糖類の
両者をバランス良く含み、かつ水晒によつても風
味、うま味がより多く残せる凝固食品を提供する
ことができる。 According to the production method of the present invention, the polysaccharide contains a good balance of both indigestible polysaccharides that are not decomposed in the human intestines and digestible polysaccharides that are decomposed in the human intestines by cellulase decomposition, and is resistant to water exposure. It is possible to provide a coagulated food that retains more flavor and umami even when it is boiled.
以下に本発明の構成を具体的に説明する。 The configuration of the present invention will be specifically explained below.
本発明の褐藻類を原料とする凝固食品の製造方
法は、褐藻類として一般的なコンブ、ワカメ等を
用いる。 The method for producing coagulated foods using brown algae as raw materials of the present invention uses common kelp, seaweed, etc. as brown algae.
まず、同種あるいは異種の褐藻類を二つに分け
（褐藻類Ａと褐藻類Ｂと便宜上、区別する）て、
褐藻類Ａについてはそのままで用いる。他方、褐
藻類Ｂはセルラーゼ分解させ、該褐藻類Ｂの細胞
間物質や細胞壁強化物質のアルギン酸ソーダの内
側にあるセルローズを主体とする細胞膜を溶解し
てアルギン酸内に消化性多糖類を多く含むように
する。ここで、上記褐藻類Ｂのセルラーゼ分解は
0.1〜１％のセルラーゼにより行う。なお、褐藻
類が乾燥物の場合、予め水洗いして、砂その他夾
雑物を除去し、水に浸漬、膨潤させたものを使用
する。これは親水性としキレート剤による溶解を
容易に行なわせるためである。 First, we divide brown algae of the same or different species into two (for convenience, we distinguish brown algae A and brown algae B),
Brown algae A is used as is. On the other hand, brown algae B is decomposed by cellulase, and the cell membrane mainly composed of cellulose inside the intercellular substances and cell wall-strengthening substance sodium alginate of brown algae B is dissolved, so that the alginic acid contains a large amount of digestible polysaccharides. Make it. Here, the cellulase decomposition of the brown algae B is
Perform with 0.1-1% cellulase. If the brown algae is dried, it should be washed in advance to remove sand and other impurities, and then immersed in water to swell. This is to make it hydrophilic and facilitate dissolution by a chelating agent.
次に、上記褐藻類Ａとセルラーゼ分解した褐藻
類Ｂとを混合して、褐藻類Ａおよび褐藻類Ｂとよ
りなる混合物を得る。 Next, the brown algae A and brown algae B that have been degraded by cellulase are mixed to obtain a mixture consisting of brown algae A and brown algae B.
そして、上記混合物をキレート剤よりなる水溶
液中に浸漬・撹拌して、該混合物の一部が未溶解
物が繊維状あるいは固形状に残存・点在する程度
に溶解することにより粘稠液とする。ここで、該
キレート剤としては、0.01〜0.06％の重合燐酸塩
または重炭酸塩等を用いる。次に、上記粘稠液を
アルギン酸凝固液中に射出して、糸状凝固物を形
成した後、水晒して処理薬品を流し出す。ここ
で、該アルギン酸凝固液としては、５％塩化カル
シウムを用いる。 Then, the above mixture is immersed and stirred in an aqueous solution containing a chelating agent, and a part of the mixture is dissolved to such an extent that undissolved substances remain or are scattered in the form of fibers or solids, thereby forming a viscous liquid. . Here, as the chelating agent, 0.01 to 0.06% of polymerized phosphate or bicarbonate is used. Next, the viscous liquid is injected into an alginic acid coagulation solution to form a filamentous coagulation, which is then exposed to water to flush out the treatment chemicals. Here, 5% calcium chloride is used as the alginic acid coagulation solution.
続いて、本発明を具体化した実施例について説
明し、本発明の理解に供する。
Next, examples embodying the present invention will be described to provide an understanding of the present invention.
コンブ等の乾燥した褐藻類を水洗いして砂、そ
の他の夾雑物を除去し、これを水により浸漬・膨
潤させたもの２Kgを二つに分け、一方の褐藻類
Ａ：１Kgはそのままにして、他方の褐藻類Ｂ：１
Kgを５％りんご酸溶液に浸漬してPH３〜６とし
て、これにセルラーゼ10ｇを投入し、１時間から
12時間放置しておく。 Dried brown algae such as kelp are washed with water to remove sand and other impurities, soaked and swollen in water, and then divided into two 2 kg pieces, leaving 1 kg of brown algae A as it is. Other brown algae B: 1
Kg was immersed in 5% malic acid solution to adjust the pH to 3-6, then 10g of cellulase was added to it, and for 1 hour.
Leave it for 12 hours.
そして、上記セルラーゼ分解した褐藻類Ｂと上
記褐藻類Ａ：１Kgとを混合して混合物を得て、該
混合物中に20％ソーダ灰液500〜600mlを加え、40
〜50℃で撹拌し、該混合物の一部が未溶解物とし
て残存・点在する程度まで溶解した後、該溶解を
止め、これに水20〜24を加えて粘稠液を作る。 Then, the cellulase-decomposed brown algae B and the brown algae A (1 kg) were mixed to obtain a mixture, and 500 to 600 ml of 20% soda ash solution was added to the mixture.
After stirring at ~50°C and dissolving the mixture to such an extent that a portion of the mixture remains or is scattered as undissolved matter, the dissolution is stopped and water 20 to 24 is added thereto to form a viscous liquid.
次に、水24に対して塩化カルシウム1.5Kg、
りんご酸１を溶解した溶解液中に、上記粘稠液
を射出し、糸状凝固物を得る。そして、該糸状凝
固物を24時間水晒した後、22Kgの凝固食品を得
た。 Next, 1.5 kg of calcium chloride to 24 kg of water,
The above viscous liquid is injected into a solution containing malic acid 1 to obtain a filamentous coagulum. After exposing the filamentous coagulum to water for 24 hours, 22 kg of coagulated food was obtained.
そして、上記凝固食品について官能検査をした
処、従来の凝固食品に比べて、風味・うまみを有
していることが分かつた。 When the coagulated food was subjected to a sensory test, it was found that the coagulated food had more flavor and umami than conventional coagulated foods.
なお、本発明は上述実施例に限定されるもので
なく、本発明の要旨を変更しない範囲内で変形実
施できるものを含むことは明らかである。 It should be noted that the present invention is not limited to the above-mentioned embodiments, but it is clear that modifications can be made without changing the gist of the present invention.
以上の記載より明らかなように、本発明の製造
方法によれば、原料の褐藻類として、セルラーゼ
分解させている褐藻類とセルラーゼ分解させてい
ない褐藻類とを混合した混合物よりなる褐藻類を
用いているので、従来の凝固食品と異なり非消化
性多糖類と消化性多糖類とが他の成分と共にバラ
ンスよく存在するので、栄養価の優れた凝固食品
を提供できるという効果を有する。
As is clear from the above description, according to the production method of the present invention, brown algae consisting of a mixture of brown algae that has been degraded by cellulase and brown algae that has not been degraded by cellulase is used as the raw material brown algae. Therefore, unlike conventional coagulated foods, non-digestible polysaccharides and digestible polysaccharides are present in a well-balanced manner with other ingredients, so that a coagulated food with excellent nutritional value can be provided.
また、本発明の方法によれば、原料としての褐
藻類を完全に溶解させず、一部に未溶解物が残存
させるようにしているので、該粘稠液の濁りが少
なく、色調のよい凝固食品を提供できるという効
果を有する。 In addition, according to the method of the present invention, the brown algae as a raw material is not completely dissolved, but some undissolved matter remains, so the viscous liquid is less turbid and solidified with a good color tone. It has the effect of providing food.
Claims (1)
ーゼ分解して消化性多糖類を含む褐藻類とを混合
して混合物とし、該混合物を重合燐酸塩または重
炭酸塩等のキレート剤により一部に繊維状あるい
は固形状の未溶解物が残存点在する程度に溶解し
て褐藻類の粘稠液とし、該粘稠液をアルギン酸凝
固液中に射出して糸状凝固物とし、該糸状凝固物
を水晒することにより得ることを特徴とする褐藻
類を原料とする凝固食品の製造方法。1. Brown algae containing non-digestible polysaccharides and brown algae containing digestible polysaccharides that have been decomposed with cellulase in advance are mixed to form a mixture, and the mixture is partially treated with a chelating agent such as a polymerized phosphate or bicarbonate. A viscous liquid of brown algae is obtained by dissolving it to the extent that fibrous or solid undissolved matter remains scattered, and the viscous liquid is injected into an alginate coagulation liquid to form a filamentous coagulation, and the filamentous coagulation is A method for producing a coagulated food using brown algae as a raw material, characterized in that the food is obtained by exposing it to water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58228966A JPS60120967A (en) | 1983-12-02 | 1983-12-02 | Gelatinized brown algae having much more natural flavor and teste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58228966A JPS60120967A (en) | 1983-12-02 | 1983-12-02 | Gelatinized brown algae having much more natural flavor and teste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60120967A JPS60120967A (en) | 1985-06-28 |
| JPS6159097B2 true JPS6159097B2 (en) | 1986-12-15 |
Family
ID=16884651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58228966A Granted JPS60120967A (en) | 1983-12-02 | 1983-12-02 | Gelatinized brown algae having much more natural flavor and teste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60120967A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0411871A (en) * | 1990-03-17 | 1992-01-16 | Nippon Serufuuzu Kenkyusho:Kk | Production of food containing gruel-like kelp extract |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4946069A (en) * | 1972-08-30 | 1974-05-02 | ||
| JPS54147957A (en) * | 1978-05-09 | 1979-11-19 | Kibun Kk | Hydrophilic sea weeds and production |
| JPS5636910A (en) * | 1979-06-27 | 1981-04-10 | Faure Bertrand Ets | Apparatus for controlling height and inclination of seat portion |
| JPS5750473A (en) * | 1980-09-11 | 1982-03-24 | Nec Corp | Semiconductor integrated circuit device |
-
1983
- 1983-12-02 JP JP58228966A patent/JPS60120967A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4946069A (en) * | 1972-08-30 | 1974-05-02 | ||
| JPS54147957A (en) * | 1978-05-09 | 1979-11-19 | Kibun Kk | Hydrophilic sea weeds and production |
| JPS5636910A (en) * | 1979-06-27 | 1981-04-10 | Faure Bertrand Ets | Apparatus for controlling height and inclination of seat portion |
| JPS5750473A (en) * | 1980-09-11 | 1982-03-24 | Nec Corp | Semiconductor integrated circuit device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60120967A (en) | 1985-06-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |