JPS62205748A - Production of 'shiruko' drink (azuki-bean soup) - Google Patents
Production of 'shiruko' drink (azuki-bean soup)Info
- Publication number
- JPS62205748A JPS62205748A JP61047029A JP4702986A JPS62205748A JP S62205748 A JPS62205748 A JP S62205748A JP 61047029 A JP61047029 A JP 61047029A JP 4702986 A JP4702986 A JP 4702986A JP S62205748 A JPS62205748 A JP S62205748A
- Authority
- JP
- Japan
- Prior art keywords
- shiruko
- fatty acid
- drink
- ester
- acid ester
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000006089 Phaseolus angularis Nutrition 0.000 title abstract 3
- 235000010711 Vigna angularis Nutrition 0.000 title abstract 3
- 235000014347 soups Nutrition 0.000 title abstract 3
- 244000112129 Phaseolus angularis Species 0.000 title 1
- 239000000194 fatty acid Substances 0.000 claims abstract description 32
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 30
- 229930195729 fatty acid Natural products 0.000 claims abstract description 30
- -1 glycerol ester Chemical class 0.000 claims abstract description 28
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 6
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract 2
- 235000013361 beverage Nutrition 0.000 claims description 7
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
- 229920000223 polyglycerol Polymers 0.000 abstract description 9
- 229930006000 Sucrose Natural products 0.000 abstract description 6
- 230000035784 germination Effects 0.000 abstract description 6
- 239000005720 sucrose Substances 0.000 abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- 239000000787 lecithin Substances 0.000 abstract description 2
- 229940067606 lecithin Drugs 0.000 abstract description 2
- 235000010445 lecithin Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 125000005480 straight-chain fatty acid group Chemical group 0.000 abstract description 2
- 240000007098 Vigna angularis Species 0.000 abstract 2
- 150000002148 esters Chemical class 0.000 abstract 2
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 210000004666 bacterial spore Anatomy 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 230000035755 proliferation Effects 0.000 description 5
- 210000004215 spore Anatomy 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はしるこ飲料の製造法に関する。詳しくはしるこ
飲料にポリグリセリン脂肪酸エステルを添加することを
特徴とする安定なしるこ飲料の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a Shishiko drink. More specifically, the present invention relates to a method for producing a stable shiruko drink characterized by adding polyglycerin fatty acid ester to the shiruko drink.
（産業上の利用分野）
本発明のしるこ飲料の製造法は、人間の食生活において
しるこ飲料を長期的に保存しいつでもどこでも簡便に衛
生的に飲用することができ、かつ経済的に製造する場合
に有用なものである。ポリグリセリン脂肪酸エステルは
食品添加物に認可されており、強力な０／Ｗ、Ｗ１０乳
化系を作り耐塩性、耐酸性に優れた特徴を持つ非常に重
要な乳化剤である。(Industrial Application Field) The method for producing a Shiruko drink of the present invention is a method for producing a Shiruko drink that can be stored for a long time in the human diet, can be consumed easily and hygienically anytime and anywhere, and can be produced economically. It is useful for Polyglycerin fatty acid ester is approved as a food additive and is a very important emulsifier that creates a strong 0/W, W10 emulsifying system and has excellent salt resistance and acid resistance.
（従来の技術）
食生活の変化とともに、しるこ飲料は備品、びん詰の形
態で市販される傾向になってきているのが現状である。(Prior Art) With changes in dietary habits, the current trend is for Shiruko drinks to be sold in the form of supplies and bottles.
最近、加温式自動販売機の普及とともに、しるこ飲料も
常温保存だけでなく加温式自動販売機で販売詐れる機会
が、多くなってきている。しるこ飲料の滅菌処理は、一
般的な商業的滅菌であって完全な無菌処理にはいたって
いない。Recently, with the spread of warming vending machines, there are more and more opportunities for fraudulent sales of Shiruko drinks, which are not only stored at room temperature but also in warming vending machines. The sterilization process for Shiruko drinks is a general commercial sterilization process, but it is not completely sterile.
このように滅菌きれたしるこ飲料は通常の保存条件では
腐敗変質はおこさない。しかしこのような滅菌条件下で
は耐熱性細菌胞子がある程度の確率で残存しているもの
である。この耐熱性細菌胞子は、普通の保存条件下では
発芽、増殖したりすることは極めて稀であるためしるこ
飲料で問題になることは非常に少ない。しかしながらし
るこ飲料が加温、販売きれている条件下では、残存した
耐熱性細菌胞子が発芽、増殖してしるこ飲料を腐敗変質
させてしまう。このような熱性細菌胞子を死滅させるた
めに、滅菌温度を上げて行なう方法があるが、この方法
は食品の物理的、化学的性質に悪影響を与えてしまい、
食品としての価値が減少してしまうため滅菌温度を一定
温度以上に上げることはできない。またショ糖脂肪酸エ
ステルを使用する方法があるが、この方法は多量のショ
糖脂肪酸エステルの添加が必要なため、ショ糖脂肪酸エ
ステルの風味によってしるこ飲料の味が変化するばかり
でなく、ｐＨ＝５．５以下にする必要がある。Shiruko beverages that have been sterilized in this manner will not spoil or deteriorate under normal storage conditions. However, under such sterilization conditions, there is a certain probability that heat-resistant bacterial spores remain. These heat-resistant bacterial spores rarely germinate or proliferate under normal storage conditions, so they are very unlikely to be a problem with Shiruko drinks. However, under conditions where the shiruko drink is heated and sold, the remaining heat-resistant bacterial spores germinate and multiply, causing the shiruko drink to spoil and deteriorate. There is a method of increasing the sterilization temperature in order to kill such feverish bacterial spores, but this method has a negative effect on the physical and chemical properties of the food.
The sterilization temperature cannot be raised above a certain temperature because the value as a food product will decrease. There is also a method of using sucrose fatty acid ester, but since this method requires the addition of a large amount of sucrose fatty acid ester, not only does the flavor of the shiruko drink change depending on the flavor of the sucrose fatty acid ester, but also the pH = 5 Must be .5 or less.
（発明が解決しようとする問題点）
このようなことから、しるこ飲料の滅菌温度条件を上げ
ずにしるこ飲料に残存する耐熱性細菌胞子の死滅率を向
上させたり、あるいは滅菌したしるこ飲料を高温に保存
しても耐熱性細菌胞子の発芽、増殖を抑制する方法の開
発が望まれていた。(Problem to be solved by the invention) For these reasons, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in the shiruko drink without raising the sterilization temperature conditions of the shiruko drink, or to sterilize the sterilized shiruko drink at high temperature. It has been desired to develop a method that suppresses the germination and proliferation of heat-resistant bacterial spores even when stored at high temperatures.
本発明は商業的滅菌法によってしるこ飲料を製造し、高
温保存中において耐熱性細菌胞子の発芽増殖を抑制し、
しかも長期にわたって保存安定性の良い方法を提供する
ものである。The present invention produces a shiruko drink using a commercial sterilization method, suppresses the germination and proliferation of heat-resistant bacterial spores during high-temperature storage, and
Moreover, it provides a method with good storage stability over a long period of time.
（問題を解決するための手段）
本発明者らは、しるこ飲料の高温における長期間保存中
に耐熱性細菌胞子の発芽、増殖を抑制ししかも保存安定
性の良いしるこ飲料の製造方法を開発する目的で、鋭意
研究を行なった結果、ポリグリセリン脂肪酸エステルを
しるこ飲料に添加する製造法を発明した。すなわち、本
発明は安全性の高く、食品添加物に認可されているポリ
グリセリン脂肪酸エステルをしるこ飲料に添加すること
を特徴とするしるこ飲料の製造法である。(Means for Solving the Problem) The present inventors develop a method for producing a Shiruko drink that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures and has good storage stability. As a result of intensive research, we invented a manufacturing method for adding polyglycerin fatty acid ester to shiruko drinks. That is, the present invention is a method for producing a shiruko drink, which is characterized by adding polyglycerol fatty acid ester, which is highly safe and approved as a food additive, to the shiruko drink.
本発明に用いられるポリグリセリン脂肪酸エステルは、
水酸基価が９７０以下のポリグリセリンすなわちヘキサ
グリセリン、オクタグリセリン、デカグリセリンの脂肪
酸エステルである。ポリグリセリン脂肪酸エステルに用
いられる脂肪酸は、ラウリン酸、ミリスチン酸、バルミ
チン酸、ステアリン酸、ベヘニン酸、オレイン酸などの
炭１ｔ１２〜２２の飽和または不飽和の直鎖脂肪酸であ
り、これらの脂肪酸は、単独またはその混合物でもよい
。The polyglycerol fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin, ie, hexaglycerin, octaglycerin, and decaglycerin, with a hydroxyl value of 970 or less. The fatty acids used in the polyglycerin fatty acid ester are saturated or unsaturated straight chain fatty acids with carbon 1t12 to 22, such as lauric acid, myristic acid, valmitic acid, stearic acid, behenic acid, and oleic acid. It may be used alone or as a mixture thereof.
本発明のポリグリセリン脂肪酸エステルは、水酸基価が
９７０以下のポリグリセリンのモノ、ジ、トリの脂肪酸
エステルであり、なかでもモノ、ジの脂肪酸エステルが
望ましく、これらは単独またはその混合物で用いること
ができる。The polyglycerin fatty acid ester of the present invention is a mono-, di-, or tri-fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, and mono- and di-fatty acid esters are particularly preferable, and these may be used alone or in a mixture thereof. can.
本発明に用いられるポリグリセリン脂肪酸エステルはし
るこ飲料に対して、０．０２％〜２．０％（重量部）添
加する。好ましくは食品に対して、０．０３〜０．５％
（重量部）添加する。０．０２％以下の添加量では本発
明の効果が少なく２６０％以上の添加ではポリグリセリ
ン脂肪酸エステルが食品の風味に影響を与え、更に経済
的にも高価になり望ましくない。The polyglycerol fatty acid ester used in the present invention is added in an amount of 0.02% to 2.0% (parts by weight) to the Shiruko drink. Preferably 0.03-0.5% for food
(parts by weight) Add. If the amount added is less than 0.02%, the effect of the present invention will be small, and if it is added more than 260%, the polyglycerin fatty acid ester will affect the flavor of the food, and it will also become economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルと共にしるこ飲
料にグリセリン詣肪酸エステノ呟ショ糖脂肪酸エステノ
呟プロピレングリコール脂肪酸エステル、レシチン、ソ
ルビタン脂肪酸エステルを配合しても良い。Glycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, and sorbitan fatty acid ester may be added to the milk drink together with the polyglycerol fatty acid ester of the present invention.
（作用）
本発明のポリグリセリン脂肪酸エステルは非常に親水性
が強く、ＨＬＢ値が大きい界面活性剤であるために、細
菌、酵母、カビの表面の細胞膜上に作用して微生物の発
芽、増殖を抑制ししるこ飲料の腐敗、変質を抑制するも
のと推定される。(Action) Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value, it acts on the cell membranes on the surface of bacteria, yeast, and mold, inhibiting the germination and proliferation of microorganisms. It is estimated that this suppresses the spoilage and deterioration of Shiruko beverages.
次に本発明を実施例によって説明する。Next, the present invention will be explained by examples.
実施例１
小豆１ｋｇを水洗した後、開放釜で１００°Ｃ５６０分
間加熱煮熟してから水切りを行なうた。これを磨砕機に
より磨砕した後、０．３ｋｇの粉糖を混合し、８５℃で
７時間乾燥して水分を約８％とした。このようにして得
た乾燥小豆２ｋｇに、砂糖４ｋｇ、さらし餡０．８ｋｇ
、・食塩０．０７ｋｇ、ｉ！粉０．３ｋｇを混合した。Example 1 After washing 1 kg of red beans with water, they were boiled in an open pot at 100°C for 560 minutes, and then drained. After grinding this with a grinder, 0.3 kg of powdered sugar was mixed and dried at 85° C. for 7 hours to make the moisture content about 8%. 2 kg of dried red beans obtained in this way, 4 kg of sugar, and 0.8 kg of bleached bean paste
,・Salt 0.07kg, i! 0.3 kg of flour was mixed.
この固形しるこ５０ｇを、デカグリセリン・モノステア
リン酸エステル０．５ｇを溶解させた温水溶液１５０ｇ
に溶解、分散させしるこ飲料を２０個調製し、罐詰めと
した。これを１２０℃で２０分間滅菌した。150 g of a warm aqueous solution containing 0.5 g of decaglycerin monostearate dissolved in 50 g of this solid shiruko.
20 Shiruko beverages were prepared by dissolving and dispersing them in the water and packed in cans. This was sterilized at 120°C for 20 minutes.
滅菌したしるこ飲料を５５°Ｃで１０日間保存した後、
開罐し、しるこ飲料のｐＨを測定した結果、すべてｐＨ
の変化は認められず、内容物にも何の変化も見られなか
った。After storing the sterilized Shiruko drink at 55°C for 10 days,
As a result of opening the can and measuring the pH of the Shiruko beverage, all pH values were found.
No change was observed, and no change was observed in the contents.
比較例１
実施例１において、デカグリセリンモノステアリン酸エ
ステルの代わりにショ糖詣肪酸エステルを使用した以外
は全く同様に行なった。その結果しるこ飲料に約３０％
、約ｐＨ−１程度の低下が見られ、このものは腐敗臭が
感じられた。Comparative Example 1 The same procedure as in Example 1 was carried out except that sucrose fatty acid ester was used instead of decaglycerin monostearate. As a result, about 30% of the Shiruko drink
A decrease in pH of approximately -1 was observed, and a putrid odor was felt.
実施例２
耐熱性細菌Ｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔｈｅｒ
ｍｏｐｈｉ ｌｕｓの芽胞溶液（１０６個／ｍｐ、）を
、実施例１と同様に調整したしるこ飲料２０本にそれぞ
れ１０１個／ ｍ ｅの芽胞溶液となるように添加し５
５°Ｃで７日間培餐した後、ＴＧＣ培地にて菌数を求め
た。その結果、菌数は平均的１００であり、ｐＨ変化お
よび腐敗臭は認められなか−）た。Example 2 Heat-resistant bacteria Bacillus starother
mophi lus spore solution (106 spores/m.p.) was added to 20 Shiruko beverages prepared in the same manner as in Example 1 so that the spore solution was 101 spores/m.e.
After culturing at 5°C for 7 days, the number of bacteria was determined using TGC medium. As a result, the average number of bacteria was 100, and no pH change or putrid odor was observed.
（本発明の効果）
本発明のポリグリセリン脂肪酸ニスデルを添加したしる
こ飲料は、実施例の結果から明らかな様に、製造工程中
に残存、あるいは汚染した尉熱性胞子形成菌及びその芽
胞が発芽、増殖Ｖるのを千ｒＯ制する。そのため、しる
こ飲料を製造するに際して特別の処理を必要とせずに、
しるこ飲料の腐敗変質を防止し、長期間安定保存できる
。(Effects of the present invention) As is clear from the results of the examples, the shiruko drink containing the polyglycerol fatty acid Nisdel of the present invention is capable of causing germination of hypothermic spore-forming bacteria and their spores that remained or were contaminated during the manufacturing process. Control the proliferation by 1,000 rO. Therefore, no special treatment is required when producing Shiruko drinks.
Prevents spoilage and deterioration of Shiruko drinks, allowing them to be stored stably for a long period of time.
Claims (4)
合することを特徴とするしるこ飲料の製造法(1) A method for producing a Shiruko drink characterized by blending a polyglycerin fatty acid ester into a Shiruko drink
が、水酸基価９７０以下である特許請求の範囲第１項記
載のしるこ飲料の製造法(2) The method for producing a Shishiko beverage according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a hydroxyl value of 970 or less.
１２〜２２である特許請求の範囲第１項記載のしるこ飲
料の製造法(3) The method for producing a shiruko drink according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester has 12 to 22 carbon atoms.
２〜２．０重量％である特許請求の範囲第１項記載のし
るこ飲料の製造法(4) Addition amount of polyglycerin fatty acid ester is 0.0
2 to 2.0% by weight of the method for producing a Shiruko beverage according to Claim 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047029A JPS62205748A (en) | 1986-03-04 | 1986-03-04 | Production of 'shiruko' drink (azuki-bean soup) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047029A JPS62205748A (en) | 1986-03-04 | 1986-03-04 | Production of 'shiruko' drink (azuki-bean soup) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205748A true JPS62205748A (en) | 1987-09-10 |
| JPH0465655B2 JPH0465655B2 (en) | 1992-10-20 |
Family
ID=12763753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61047029A Granted JPS62205748A (en) | 1986-03-04 | 1986-03-04 | Production of 'shiruko' drink (azuki-bean soup) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62205748A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6355448B1 (en) | 1998-06-02 | 2002-03-12 | 3M Innovative Properties Company | Sterilization indicator with chemically stabilized enzyme |
| US7045343B2 (en) | 1998-06-02 | 2006-05-16 | 3M Innovative Properties Company | Sterilization indicator test packs |
| JP2010075174A (en) * | 2008-08-29 | 2010-04-08 | Nisshin Foods Kk | Heat sterilized adzuki bean processed food, and method for producing the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5867170A (en) * | 1981-10-16 | 1983-04-21 | Asahi Denka Kogyo Kk | Fungiproof paper |
-
1986
- 1986-03-04 JP JP61047029A patent/JPS62205748A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5867170A (en) * | 1981-10-16 | 1983-04-21 | Asahi Denka Kogyo Kk | Fungiproof paper |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6355448B1 (en) | 1998-06-02 | 2002-03-12 | 3M Innovative Properties Company | Sterilization indicator with chemically stabilized enzyme |
| US6897059B2 (en) | 1998-06-02 | 2005-05-24 | 3M Innovative Properties Company | Sterilization indicator with chemically stabilized enzyme |
| US7045343B2 (en) | 1998-06-02 | 2006-05-16 | 3M Innovative Properties Company | Sterilization indicator test packs |
| JP2010075174A (en) * | 2008-08-29 | 2010-04-08 | Nisshin Foods Kk | Heat sterilized adzuki bean processed food, and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0465655B2 (en) | 1992-10-20 |
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