JPS63164868A - Production of fermented soybean paste-containing boiled fish paste - Google Patents
Production of fermented soybean paste-containing boiled fish pasteInfo
- Publication number
- JPS63164868A JPS63164868A JP61309318A JP30931886A JPS63164868A JP S63164868 A JPS63164868 A JP S63164868A JP 61309318 A JP61309318 A JP 61309318A JP 30931886 A JP30931886 A JP 30931886A JP S63164868 A JPS63164868 A JP S63164868A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- kamaboko
- paste
- texture
- salt
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 244000068988 Glycine max Species 0.000 title abstract description 4
- 235000010469 Glycine max Nutrition 0.000 title abstract description 4
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 62
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 62
- 235000013536 miso Nutrition 0.000 claims abstract description 62
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000003513 alkali Substances 0.000 claims abstract description 4
- 108010070551 Meat Proteins Proteins 0.000 claims abstract 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 4
- 239000004475 Arginine Substances 0.000 abstract description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 abstract description 2
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 9
- 230000007423 decrease Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 235000019465 surimi Nutrition 0.000 description 4
- 206010006326 Breath odour Diseases 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 241001385733 Aesculus indica Species 0.000 description 1
- 241000252099 Conger myriaster Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は味噌の味、風味と蒲鉾の好ましいテクスチュア
ーを有する味噌入り蒲鉾類の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing miso-filled kamaboko which has the taste and flavor of miso and the preferred texture of kamaboko.
魚肉をらいかい、加熱した蒲鉾は、わが国の伝統的水産
加工食品として多用される。蒲鉾類は、適度な硬さと特
有な弾力を有し、テクスチュアーが嗜好される池、淡白
でくせのない味、風味が各種の調理に適している。反面
、食生活の変化、嗜好の多様化に伴いテクスチュアーや
味、風味の変化が蒲鉾にも求められている。テクスチュ
アーについてはカニ様の食感、ホタテ見様の食感、畜肉
様の食感、あるいはソフトな食感等、各種の改善が行な
われている。味、風味についても多様化が進められてい
る。Kamaboko, which is made by peeling and heating fish meat, is often used as a traditional seafood processed food in Japan. Kamaboko has a moderate hardness and unique elasticity, and its texture is popular, and its light, mild taste and flavor make it suitable for a variety of preparations. On the other hand, changes in texture, taste, and flavor are required for kamaboko as eating habits change and tastes diversify. Various improvements have been made to the texture, such as crab-like texture, scallop-like texture, meat-like texture, and soft texture. Taste and flavor are also diversifying.
味、風味に関する多様化の中で、味噌については練り味
噌を蒲鉾で包み込む方法が知られている(特開昭55−
162960 )が、蒲鉾に直接味噌を添加して好まし
い味噌風味を付与したものは知られていない。Amidst the diversification of taste and flavor, a method of wrapping miso paste in kamaboko (Japanese Patent Application Laid-Open No. 1983-1999) is known.
162960), but it is not known that miso is directly added to kamaboko to give it a desirable miso flavor.
生味噌を蒲鉾に混合すると、味噌中の蛋白分解酵素によ
って魚肉が分解され、蒲鉾が著るしく軟化してその特有
の弾力が失なわれ、蒲鉾の食感が得られない。When raw miso is mixed with kamaboko, the fish meat is broken down by the proteolytic enzymes in the miso, and the kamaboko becomes significantly soft and loses its characteristic elasticity, making it impossible to obtain the texture of kamaboko.
′!た。味噌には通常8〜12%の食塩が含有され、そ
のまま蒲鉾に混合すると製品中の食塩含量が多くなり、
塩辛くなってしまう。′! Ta. Miso usually contains 8-12% salt, and if it is mixed directly into kamaboko, the salt content in the product will increase.
It becomes salty.
さらに、蒲鉾の−は約7であるのに対し、味噌の…は4
〜5であって、味噌の添加量を増すと製品の声は酸性へ
傾むく。魚肉の等電点は約pH5,5であるから、製品
の−が低下するにしたがって食感が脆く1弾力を失なっ
てゆく。Furthermore, kamaboko's - is about 7, while miso's - is about 4.
~5, and as the amount of miso added increases, the product becomes more acidic. Since the isoelectric point of fish meat is about pH 5.5, as the - value of the product decreases, the texture becomes brittle and loses its elasticity.
これらが本発明の解決しようとする問題点である。These are the problems that the present invention attempts to solve.
本発明者らは上記問題点を解決して特有のテクスチュア
を有し好ましい味噌風味を呈する新規な蒲鉾を得る方法
について鉛量検討を重ねた結果、あらかじめ味噌中の酵
素を失活させ7’(味噌を用いること、味噌を混合する
ことによる食塩の増加分を、塩ずりに使用する食塩を減
らすことにより製品中の食塩分を一定に保つことによっ
て解決した。The present inventors have repeatedly investigated the amount of lead in a method for solving the above problems and obtaining a new kamaboko that has a unique texture and a desirable miso flavor. The increase in salt caused by using miso and mixing miso was resolved by reducing the amount of salt used in the salting process to maintain a constant salt content in the product.
また、味噌による−の低下はアルカリを添加することに
よって容易に復元しうる。しかし味噌添加量が少量であ
れば−の低下は微小なので特に考慮しなくてもよく、ア
ルカリ添加の有無は必要により選択すればよい。Further, the decrease in - caused by miso can be easily restored by adding alkali. However, if the amount of miso added is small, the decrease in - is minute, so there is no need to take this into account, and whether or not to add alkali can be selected as necessary.
本発明の対象となる蒲鉾は板蒲鉾、揚蒲鉾、竹輪、なる
と、はんぺん、かに足蒲鉾などの水産練製品である。The kamaboko that is the object of the present invention is fish paste products such as sheet kamaboko, fried kamaboko, chikuwa, naru, hanpen, and crab stick kamaboko.
蒲鉾の原料はハモ、二ソ、グチ、スケソウダラなどの魚
肉であり、副原料としては貢塩、v!4味科、澱粉、植
物たん白等から構成される。就中、植物たん白を魚肉と
併用した場合の問題点である植物たん自車その他の異風
味の発現を、味噌の好ましい風味でマスキング可能であ
ることから、植物たん白人りの蒲鉾の味、風味を顕著に
改善することができる。The raw materials for kamaboko are fish meat such as conger eel, nisho, croaker, and pollock, and the secondary ingredients include tribute salt and v! Consists of four taste families, starch, vegetable proteins, etc. In particular, the favorable flavor of miso can mask the appearance of plant proteins and other off-flavors, which is a problem when plant proteins are used in combination with fish meat. Flavor can be significantly improved.
蒲鉾に混合する味噌の種類は、赤味噌、白味噌、仙台味
噌、八丁味噌、麦味噌をはじめ種類を問わないが、生味
噌は予め加熱して酵素を失活させておく必要がある。生
味噌を、たとえば80℃20分間加熱することで目的は
達せられる。また噴霧乾燥した粉末味噌も酵素が加熱失
活しているので使用できる。凍結乾燥したものは酵素が
失活していないので失活処理が必要となる。The type of miso mixed into kamaboko can be any type, including red miso, white miso, Sendai miso, Hatcho miso, and barley miso, but raw miso must be heated in advance to inactivate the enzymes. The purpose can be achieved by heating raw miso, for example, at 80° C. for 20 minutes. Spray-dried powdered miso can also be used because the enzyme has been deactivated by heating. Freeze-dried products require deactivation treatment because the enzymes have not been deactivated.
蒲鉾への味噌の添加量は、味噌中の食塩含量により制約
され、製品である蒲鉾中の食塩含量が2.5%を超えて
はならず、エリ好ましくは2.0チを超えないことが望
ましい。たとえば食塩分12.3−の信州味噌では蒲鉾
中に16.3チ添加により食塩分2%となり、食塩分2
3.5チの噴霧乾燥味噌では蒲鉾中に8.5%添加すれ
ば食塩分2チとなる。The amount of miso added to kamaboko is limited by the salt content in the miso, and the salt content in the kamaboko product must not exceed 2.5%, preferably not exceed 2.0 t. desirable. For example, in Shinshu miso, which has a salt content of 12.3%, 16.3% salt is added to the kamaboko, resulting in a salt content of 2%.
For 3.5 inches of spray-dried miso, if 8.5% is added to kamaboko, the salt content will be 2 inches.
また1食塩分5%の白味噌ならば製品中に40チ含有し
て食塩分2チとなる。以上の如く味噌添加量の上限は、
その食塩含量により特定される。一方、添加量が粉末味
噌で0.5−未満、生味噌で1−未満では味噌風味が発
現しない。Also, if one serving of white miso has 5% salt, the product will contain 40 grams of salt, which is 2 grams of salt. As mentioned above, the upper limit of the amount of miso added is
It is identified by its salt content. On the other hand, if the amount added is less than 0.5 for powdered miso and less than 1 for raw miso, no miso flavor will be produced.
上記蒲鉾原料と味噌とを常法にしたがってらいかいする
が、−の低下を復元する必要がある時はアルカリ物質を
添加して−を調整する。添加するアルカリ物質としては
重炭識ナトリウム(重曹)、水酸化カルシウムなどの他
、塩基性アミノ酸であるアルギニン、リジンなども含ま
れる。添加する味噌が少量ならば−の低下がわずがであ
り、考慮を要しないが、量が多い場合はアルカリ物質に
より所望の−まで上昇させる。市販の信州味噌を用いた
場合、たとえば、味噌の1チ重量の炭酸ナトリウム(無
水)を添加することにより味噌無添加の−に復元できる
。また噴霧乾燥味噌を使用した場合、その3−重量の炭
酸す) IJウム(無水)を添加することで味噌無添加
の蒲鉾の−に等しくなる。The kamaboko raw material and miso are prepared in the usual manner, but when it is necessary to restore the decrease in -, an alkaline substance is added to adjust -. Alkaline substances to be added include sodium bicarbonate (baking soda), calcium hydroxide, and basic amino acids such as arginine and lysine. If a small amount of miso is added, the decrease in - will be slight and no consideration is required; however, if a large amount is added, an alkaline substance will be used to increase the - to the desired level. When commercially available Shinshu miso is used, for example, by adding 1 liter of sodium carbonate (anhydrous) to the miso, it can be restored to - without the addition of miso. In addition, when spray-dried miso is used, adding 3-weight of carbonic acid (anhydrous) makes it equal to - of kamaboko without the addition of miso.
らいかいを終了したすり身は成型、加熱して味噌入り蒲
鉾として製品化される。After the surimi has been processed, it is molded and heated to make kamaboko with miso.
本発明方法にエリ得られる蒲鉾は、味噌と蒲鉾とが渾然
一体化し、蒲鉾特有のテクスチュアと好ましい味噌風味
を有する。また、植物たん白等の併用による風味の低減
が防止可能であり、大豆たん白等の蒲鉾への添加が容易
である。The kamaboko obtained by the method of the present invention is a mixture of miso and kamaboko, and has a texture unique to kamaboko and a desirable miso flavor. In addition, it is possible to prevent flavor reduction due to the combination of vegetable protein and the like, and it is easy to add soybean protein and the like to kamaboko.
以下・実施列により本発明をさらに説明する。The present invention will be further explained by the following examples.
〔実施例1〕
植物たん白(商品名「アップロン−MK2 j、味の素
株式会社製)1部に水3部5部を溶解し、サラダ油0.
5部を加えて攪拌しエマルノ、ンとした。[Example 1] 3 parts and 5 parts of water were dissolved in 1 part of vegetable protein (trade name "Upron-MK2 j, manufactured by Ajinomoto Co., Inc.), and 0.0 parts of vegetable oil was dissolved.
5 parts were added and stirred to form an emulsion.
冷凍すり身(日本製マル特)80部にエマル21720
部を混合し、衣−1、対照区の配合表に工りらいかいし
、成型、加熱してかまぼこを得た。Frozen Surimi (Made in Japan Marutoku) 80 parts and emul 21720
The ingredients were mixed, processed according to the recipe for batter-1 and control, and then molded and heated to obtain kamaboko.
市販の信州みそ(水分48チ、食塩分12条)をポリ袋
に包装し、厚さ約2傭に圧延してシールし、水浴中85
℃20分保持したのち冷却し、以下表−1の試験区の配
合にしたがいらいかいした。Commercially available Shinshu miso (water content: 48 cm, salt content: 12 cm) was packaged in a plastic bag, rolled and sealed to a thickness of approximately 2 cm, and then placed in a water bath for 85 cm.
After being held at ℃ for 20 minutes, the mixture was cooled and dried according to the formulation of the test group shown in Table 1 below.
対照区の−は6.8であり、試験区が6.4であったが
、炭酸ナトリウム1.5gを混合することにより対照区
と同じく−6,8になった。らいかい終了後対照区と同
様に成型、加熱して試験区のかまぼこを得た。- was 6.8 in the control group, and 6.4 in the test group, but by mixing 1.5 g of sodium carbonate, it became -6.8, the same as the control group. After the completion of raisin, kamaboko for the test group was obtained by molding and heating in the same manner as the control group.
表−1配合表
試験区については、ほかに炭酸ナトIJウム(無水)t
、5.91部助口試験区は対照区に較べやや黄色味を帯
びるが、かまぼこの食感は遜色な、<、味噌の味、風味
が好ましく、かつ植物たん口臭がマスキングされていた
。Table-1 Combination table For the test group, in addition, sodium carbonate IJum (anhydrous) t
The 5.91-part Sukeguchi test plot was slightly yellowish compared to the control plot, but the texture of kamaboko was inferior, the taste and flavor of miso was preferable, and the vegetable protein breath odor was masked.
14名のノーネルで官能評価を行ない、10点満点の評
点法により対照区を5点として評価した。Sensory evaluation was carried out using 14 people's normal tests, and the control group was evaluated as 5 points using a 10-point scoring system.
結果表−2のとおり。この結果から、食感については試
験区は対照区と差異はなく、味噌風味と味において有意
に嗜好された。また植物たん口臭について、有りまたは
無しの質問により2点識別試験を行ない、試験区につい
ては有り2名、無し12部名の結果を得た。この結果か
ら、試験区のたん口臭は有意にマスキングされている。As shown in result table-2. From this result, there was no difference in texture between the test group and the control group, but there was a significant preference for miso flavor and taste. In addition, a two-point discrimination test was conducted with a question of presence or absence of plant breath odor, and in the test group, 2 people answered yes and 12 people did not. From this result, the phlegm bad breath in the test area was significantly masked.
表−2評価結果
t(13:05)=2.145 、 t(13:01
)=2.977〔実施例2〕
スプレードライ法で得た粉末味噌(水分8%。Table-2 Evaluation results t(13:05)=2.145, t(13:01
) = 2.977 [Example 2] Powdered miso obtained by spray drying method (moisture content: 8%).
食塩分23%)を表−3の配合によりすり身に混合、ら
いかいした。粉末味噌添加に工りすり身の−は6.3と
なったので、炭酸ナトリウム5gを加えてpH6,8と
した。次いで成型、加熱して蒲鉾を得た。Salt (23%) was mixed with the surimi according to the formulation shown in Table 3 and then ground. The pH value of the processed surimi after adding powdered miso was 6.3, so 5 g of sodium carbonate was added to adjust the pH to 6.8. Next, it was molded and heated to obtain kamaboko.
表−3配合表
ほかに炭酸ナトリウム5yを追加
本島はうす茶色を呈し、蒲鉾のテクスチュアーと味噌の
好ましい味、風味を有する。12名のt4ネルで+2〜
−2の5点満点法で独立評価し、表−4の結果を得た。Table 3: Addition of 5y of sodium carbonate to other ingredients. Honjima has a light brown color and has the texture of kamaboko and the pleasant taste and flavor of miso. +2 ~ with 12 people's t4 channel
-2 was independently evaluated using a 5-point scale, and the results shown in Table 4 were obtained.
表−4評価結果
t(11;05)=2.201 、 t(11:0
1)=3.106また、大豆たん自車を感する。感じな
いの質問に対し、12名中10名が感じないと回答した
ので、大豆たん自車のマスキング効果は有効であった。Table-4 Evaluation results t(11;05)=2.201, t(11:0
1) = 3.106 Also, I feel soybean sputum in my car. When asked if they did not feel it, 10 out of 12 people answered that they did not feel it, so the masking effect of the soybean sputum on their own cars was effective.
Claims (1)
原料と混合、らいかいして成型、加熱することを特徴と
する味噌入り蒲鉾の製造法。 2、味噌に含有される食塩分相当量を減じた食塩分によ
り塩ずりすることを特徴とする特許請求の範囲第1項記
載の味噌入り蒲鉾の製造法。 3、味噌を混合することにより低下するpHを、アルカ
リを添加することにより復元することを特徴とする特許
請求の範囲第1、2項記載の味噌入り蒲鉾の製造法。 4、蒲鉾の原料として少くとも魚肉と植物たん白を使用
することを特徴とする特許請求の範囲第1、2、3項記
載の味噌入り蒲鉾の製造法。[Scope of Claims] 1. A method for producing kamaboko containing miso, which comprises heating miso to inactivate proteolytic enzymes, mixing it with kamaboko raw materials, rinsing, molding, and heating. 2. The method for producing miso-filled kamaboko according to claim 1, characterized in that salting is carried out by reducing the amount of salt equivalent to the salt contained in the miso. 3. The method for producing kamaboko with miso according to claims 1 and 2, characterized in that the pH lowered by mixing the miso is restored by adding an alkali. 4. The method for producing kamaboko with miso according to claims 1, 2, and 3, characterized in that at least fish meat and vegetable protein are used as raw materials for kamaboko.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61309318A JPS63164868A (en) | 1986-12-26 | 1986-12-26 | Production of fermented soybean paste-containing boiled fish paste |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61309318A JPS63164868A (en) | 1986-12-26 | 1986-12-26 | Production of fermented soybean paste-containing boiled fish paste |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS63164868A true JPS63164868A (en) | 1988-07-08 |
Family
ID=17991571
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61309318A Pending JPS63164868A (en) | 1986-12-26 | 1986-12-26 | Production of fermented soybean paste-containing boiled fish paste |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63164868A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2005048740A1 (en) * | 2003-11-18 | 2007-11-29 | 日本水産株式会社 | Fibrous fish meat-bound food excellent in shape retention and having a fiber feeling, dried product thereof, and production method thereof |
-
1986
- 1986-12-26 JP JP61309318A patent/JPS63164868A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2005048740A1 (en) * | 2003-11-18 | 2007-11-29 | 日本水産株式会社 | Fibrous fish meat-bound food excellent in shape retention and having a fiber feeling, dried product thereof, and production method thereof |
JP4648197B2 (en) * | 2003-11-18 | 2011-03-09 | 日本水産株式会社 | Dried product of fibrous fish-bound food with excellent shape retention and fiber feeling and method for producing the same |
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