JPS63233764A - Liver-like processed food and preparation thereof - Google Patents
Liver-like processed food and preparation thereofInfo
- Publication number
- JPS63233764A JPS63233764A JP62068480A JP6848087A JPS63233764A JP S63233764 A JPS63233764 A JP S63233764A JP 62068480 A JP62068480 A JP 62068480A JP 6848087 A JP6848087 A JP 6848087A JP S63233764 A JPS63233764 A JP S63233764A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- animal
- liver
- extract
- 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.)
- Granted
Links
- 235000021067 refined food Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title abstract 2
- 108010010803 Gelatin Proteins 0.000 claims abstract description 30
- 239000008273 gelatin Substances 0.000 claims abstract description 30
- 229920000159 gelatin Polymers 0.000 claims abstract description 30
- 235000019322 gelatine Nutrition 0.000 claims abstract description 30
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 239000000284 extract Substances 0.000 claims abstract description 22
- 241001465754 Metazoa Species 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 239000012744 reinforcing agent Substances 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 4
- 239000010775 animal oil Substances 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 235000019465 surimi Nutrition 0.000 claims description 14
- 239000000945 filler Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 229940023462 paste product Drugs 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000011837 pasties Nutrition 0.000 abstract description 2
- 239000004606 Fillers/Extenders Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 description 14
- 230000000694 effects Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 241000276419 Lophius americanus Species 0.000 description 2
- 241000276498 Pollachius virens Species 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000000496 pancreas Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010067035 Pancrelipase Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001441726 Tetraodontiformes Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、カニエキス、チキンエキス、ビーフェキス等
の動物エキスを添加した加工食品及びその製造方法に関
するもので、水産ねり製品やペースト状食品に利用され
る。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to processed foods to which animal extracts such as crab extract, chicken extract, and beefex are added, and to a method for producing the same, which can be used in seafood paste products and pasty foods. be done.
（従来技術とその問題点）
動物の肝臓や膵臓には美味なものが多く、世界三大珍味
のｉつであるフォアグラを初め、アンコウやカワハギの
肝臓、カニの肝膵臓等の珍味が多い。(Prior art and its problems) There are many delicious animal livers and pancreases, including foie gras, which is one of the world's three greatest delicacies, as well as monkfish and filefish livers, and crab hepatopancreases.
これらの肝臓や膵臓（以下単にレバーと総称する）は、
動物の種類によって硬軟の度合が異なり、イカやカニの
レバーのように、加熱処理後においても、尚、ゼリー状
或いはペースト状を呈するものから、牛のレバーのよう
に筋肉組織に近い硬さをもっているものまで様々である
。These liver and pancreas (hereinafter simply referred to as liver) are
The degree of hardness and softness varies depending on the type of animal, ranging from squid and crab liver, which remain jelly-like or paste-like even after heat treatment, to cow liver, which has a hardness close to that of muscle tissue. There are many different types.
レバー摂食時の食感は１、粘弾性が強く滑らかであるが
、これは、主としてレバーの成分組成（脂質と蛋白に冨
みその増減が大きい）とレバーの組織を形成する細胞と
細胞との結着が他の組織よりゆるやかになっていること
がその要因となっており、レーバーの種類によっても強
弱がある。The texture when eating liver is 1, highly viscoelastic and smooth, but this is mainly due to the component composition of liver (rich in lipids and proteins, which changes greatly) and the cells that form the liver tissue. This is due to the fact that the bonds of the liver are looser than those of other tissues, and the strength varies depending on the type of lever.
このことは、最もやわらかな部類に属するイカのレバー
が切片を水中で強く振動させることによって容易に乳状
液となることや、もっとも硬い部類に属する牛、豚のレ
バーであっても、調理（加熱処理）後の食感が粘性が強
く滑らかであることからも窺える。This is because squid liver, which is the softest category, can easily turn into a milky liquid by vibrating the slices strongly in water, and even beef and pork liver, which is the hardest category, can be cooked (heated). This can be seen from the fact that the texture after processing is highly viscous and smooth.
水産ねり製品やペースト状の加工食品においても、魚の
すりみに調整水、増量剤、補強剤、調味料等と共にカニ
味噌、アンコウの肝等を添加したり、卵豆腐にカニ味噌
等添加してレバー様に似せたものが販売されている。し
かしながら、いずれの食品も単に味だけを与えて、レバ
ーの食感を十分に与えたものは存在していない。In seafood paste products and paste-like processed foods, crab miso, monkfish liver, etc. are added to fish paste along with conditioned water, fillers, reinforcing agents, seasonings, etc., and crab miso, etc. is added to egg tofu. There are items on sale that look like Lever. However, none of these foods provide just the taste and the texture of liver.
−第一番目の発明について−
（技術的課Ｍ）
第一番目の発明は、カニエキス、チキンエキス、ビーフ
ェキス等のエキス分を添加した加工食品に関するもので
、食品にレバー様の舌ざわりを付与することを課題とし
たものである。-About the first invention- (Technical Section M) The first invention relates to processed foods to which extracts such as crab extract, chicken extract, and beefex are added to impart a liver-like texture to the food. The challenge was to
（技術的手段） この技術的課題を解決するための技術的手段は、 食品に１〜１０％のゼラチンを分散添加させること、 である。(technical means) The technical means to solve this technical problem are: Dispersing and adding 1 to 10% gelatin to food; It is.
（技術的手段の作用）
ゼラチンを添加して加工食品内に分散させると、食品の
固形分同士の決着がゆるやかになり、摂食時に食品の粘
弾性中に適度の滑らかさと脆さが与えられ、食品に口溶
けの良いレバー様の舌ざわりが付与されることになる。(Effect of technical means) When gelatin is added and dispersed in processed foods, the solid content of the food gradually settles, and the viscoelasticity of the food is given appropriate smoothness and brittleness when eaten. This gives the food a liver-like texture that melts in the mouth.
この場合、すりみや増量剤を少なくし、ゼラチンや水、
油を多くするとペースト状の食品が得られ、すりみを多
くして水やゼラチンを少なくすることによって蒲鉾状の
硬い食品が得られる。In this case, reduce the amount of surimi and filler, add gelatin and water,
If you increase the amount of oil, you will get a paste-like food, and if you add more surimi and less water or gelatin, you will get a hard, kamaboko-like food.
（発明の効果）
食品にレバー様の舌ざわりが付与される結果、食品を実
物のレバー食品により近似させられ、品質の高いものに
できる利点がある。(Effects of the Invention) As a result of imparting a liver-like texture to the food, there is an advantage that the food can be made to more closely resemble real liver food and can be made to be of high quality.
−第二番目の発明について−
（技術的課題）
第二番目の発明は、上記食品の製造方法に関するもので
、食品の品質を落とすことなくゼラチンを食品に均一に
分散させることを課題としたものである。-About the second invention- (Technical problem) The second invention relates to a method for producing the above-mentioned food, and aims to uniformly disperse gelatin in the food without degrading the quality of the food. It is.
（技術的手段）
この技術的課題を解決するための技術的手段は、
（イ）水、動植物タンパクに動植物性油や少量の魚すり
みを加え又は加えないで混合攪拌して乳化物を形成し、
（ロ）これにゼラチンを等量以上の水に加熱溶解させた
ものを混合攪拌し冷却してゼラチン乳化液となし、
（ハ）魚のすりみに増量剤、補強剤、調味料、動物エキ
ス等の副原料を加えて擂潰したものにゼラチン乳化液を
混合分散せしめ、（ニ）次いで、これを加熱した後冷却
すること、である。(Technical means) The technical means to solve this technical problem are: (a) Form an emulsion by mixing and stirring water, animal and vegetable proteins with or without addition of animal and vegetable oils and a small amount of fish paste. (b) To this, gelatin is heated and dissolved in an equal amount or more of water, mixed and stirred, and cooled to form a gelatin emulsion. (c) Fish surimi, fillers, reinforcing agents, seasonings, and animals. A gelatin emulsion is mixed and dispersed in the mashed product with the addition of auxiliary raw materials such as an extract, and (iv) this is then heated and then cooled.
（技術的手段の作用）
水、動植物タンパク、動植物性油に少量の魚すりみを加
え又は加えないで混合攪拌して予め乳化物を形成し、こ
れに水に加熱溶解させたゼラチンを混合することによっ
て、ゼラチンが蛋白や油に吸着した状態で分散する。(Effect of technical means) Water, animal and vegetable proteins, and animal and vegetable oils are mixed and stirred with or without addition of a small amount of fish surimi to form an emulsion in advance, and gelatin heated and dissolved in water is mixed with this. As a result, gelatin is dispersed in a state where it is adsorbed to protein or oil.
ゼラチンは４０’Ｃ前後で凝固する（但し、塩分濃度や
ＰＨ値によって異なる）が、分散吸着状態にあるため、
凝固温度以下の状態にあってもゼラチンの分散状態が維
持させられる。Gelatin solidifies at around 40'C (however, this varies depending on the salt concentration and pH value), but since it is in a dispersed adsorption state,
The dispersed state of gelatin can be maintained even under conditions below the coagulation temperature.
魚のすりみに増量剤、補強剤、調味料、動物エキス等の
副原料を加えて擂潰したものにゼラチン乳化液を混合分
散せしめると、これらの主副原料の襠潰物に均一に分散
したゼラチンを混合させることができる。When a gelatin emulsion is mixed and dispersed into fish surimi, which is mashed with fillers, reinforcing agents, seasonings, animal extracts, etc., it is uniformly dispersed in the mashed fish paste. Gelatin can be mixed.
魚のすりみは、擂潰する際にはなるべく低温に保つこと
が好ましい、とくに修用されているスケソウダラのすり
みでは、１３’Ｃを越えると著しく足（すりみの弾性）
が低下して蒲鉾形成能が低下する。When grinding fish surimi, it is preferable to keep it at as low a temperature as possible.Especially with pollock surimi, which is cured, if the temperature exceeds 13'C, the elasticity of the surimi will decrease significantly.
decreases, and the ability to form kamaboko decreases.
また、副原料に澱粉を含ませると加熱によって糊化又は
ゲル化してしまうが、分散したゼラチンを低温で混合さ
せるため、擂潰物中の魚肉蛋白を変質させたりさせずに
ゼラチンを均一に分散させることができる。In addition, if starch is included as an auxiliary raw material, it will gelatinize or gel when heated, but since the dispersed gelatin is mixed at a low temperature, the gelatin is evenly dispersed without changing the quality of the fish protein in the mashed product. can be done.
この状態で加熱しても、ゼラチンは、水やタンパクに吸
着しているために、ゼラチンだけが分離して溶出するこ
ともなく、その後冷却された食品内に分散状態を維持し
たままとなる訳である。Even when heated in this state, gelatin is adsorbed to water and protein, so gelatin does not separate and elute, and remains dispersed in the cooled food. It is.
（発明の効果） ゼラチンを食品に均一に分散させられる結果。(Effect of the invention) The result is that gelatin can be evenly dispersed in food.
食品全体の固形分同士の決着がゆるやかになり、食品の
粘弾性中に適度の滑らかさと脆さが与えられることにな
り、食品のどの部分を摂食してもレバー様の舌ざわりが
得られる利点がある。The solid content of the food as a whole becomes more gradual, giving the food appropriate smoothness and brittleness in its viscoelasticity, which has the advantage of providing a liver-like texture no matter which part of the food is eaten. be.
（実施態様）
動植物タンパクとしては、大豆タンパク、グルテン、カ
ゼインナトリウム、ミルクアルブミン等を使用する。(Embodiment) As the animal and plant protein, soybean protein, gluten, sodium caseinate, milk albumin, etc. are used.
魚のすりみに加える増量剤、補強剤、調味料等は、従来
から水産ねり製品に使用されている公知のものが使用さ
れる。As fillers, reinforcing agents, seasonings, etc. to be added to the fish surimi, known ones that have been conventionally used in seafood paste products are used.
（実 施 例）
次に、第一番目の発明と第二番目の発明の具体例につい
て、以下に説明する。(Example) Next, specific examples of the first invention and the second invention will be explained below.
表−１，２、及び３は、魚のすりみを主成分にした加工
食品にカニエキス、チキンエキス、ビーフェキスをそれ
ぞれ添加した場合におけるレバー様加工食品の配合例を
示したものであり、いずれの表においても、
■エマルスターは、カゼインナトリウムとグルテンとを
等量に混合したものである。Tables 1, 2, and 3 show formulation examples of liver-like processed foods when crab extract, chicken extract, and beefex are added to processed foods whose main ingredient is fish surimi. Also, ■Emulstar is a mixture of equal amounts of sodium caseinate and gluten.
■調味料中には食塩１２％、砂糖３２％を含んでいる。■The seasoning contains 12% salt and 32% sugar.
■魚すりみは、大洋漁業−のスケソウ冷凍すりみＳＡ級
を使用した。■For the fish surimi, I used frozen pollock surimi SA grade from Taiyo Fisheries.
表−１（カニエキスを添加したカニ味噌様食品の配合例
）
表−２（チキンエキスを配合したフォアグラ様食品の配
合例）
表−３（牛の肝様食品の配合例）
以上の各表に示した原材料をそれぞれ下記に示す方法に
よって調理した。Table 1 (Example of formulation of crab miso-like food containing crab extract) Table 2 (Example of formulation of foie gras-like food containing chicken extract) Table 3 (Example of formulation of beef liver-like food) Each of the indicated raw materials was prepared according to the method indicated below.
まず、油、エマルスター及び調整水の一部を混合撹拌し
て乳化せしめると共に、他方でゼラチンをこれと等量以
上の調整水を用いて加熱溶解し、両者を攪拌混合した後
放冷しておく。First, oil, Emulstar, and a part of the adjusted water are mixed and stirred to emulsify, and on the other hand, gelatin is heated and dissolved using an equal or more amount of adjusted water, and after stirring and mixing the two, leave it to cool. .
残りの材料を十分に襦潰した後、前記の冷却したゼラチ
ン分散液を加えて擂潰し混合分散させ、混練物を得た。After thoroughly crushing the remaining materials, the cooled gelatin dispersion was added and crushed, mixed and dispersed to obtain a kneaded product.
この混練物を金属容器に充填し、８０＠Ｃ−３０分以上
加熱し、冷却して製品を得た。This kneaded material was filled into a metal container, heated at 80@C for 30 minutes or more, and cooled to obtain a product.
表−１では、Ａが舌ざわり、呈味及び風味共に最も良好
で、ついでＣとＢが良い、Ａは、破断応力が１８３ ｇ
と小さくて脆く、口溶けも極めて良く、カニ味噌に適し
た食品と言える。In Table 1, A has the best texture, taste, and flavor, followed by C and B. A has a breaking stress of 183 g.
It is small and brittle, and melts extremely well in the mouth, making it a suitable food for crab miso.
表−２では、Ｄがゼラチン量に対するすりみ量が多く、
水分も少なくなっているために、ＡＢに比べて圧縮強度
が太きく （Ｄ ：２０．３５ｇ、Ｅ ： ２１．６０
ｇに対してＡ ： １６．１０ｇ、 Ｂ ： １５．７
０ｇ）、粘弾性が強くなって、フォアグラ様の滑らかな
舌ざわりが得られている。In Table 2, D has a large amount of surimi compared to the amount of gelatin,
Because the water content is lower, the compressive strength is higher than AB (D: 20.35g, E: 21.60
For g, A: 16.10g, B: 15.7
0g), the viscoelasticity has become stronger and a smooth texture similar to that of foie gras has been obtained.
表−３では、いずれも破断応力がＦ ： ６Ｂ１ｇ。In Table 3, the breaking stress is F: 6B1g.
Ｇ ： ７４０ｇと大きく、筋肉組織様の歯ごたえと舌
ざわりが得られ、牛の肝様食品として好適であった。G: It was large at 740 g, had a muscle tissue-like texture and texture, and was suitable as a beef liver-like food.
Claims (2)
物エキスを添加した水産ねり又はペースト状製品におい
て、１〜１０重量％のゼラチンを分散添加したレバー様
加工食品。(1) A liver-like processed food in which 1 to 10% by weight of gelatin is dispersed in a seafood paste or paste product to which animal extracts such as crab extract, chicken extract, and beef extract are added.
みを加え又は加えないで混合攪拌して乳化物を形成し、
これにゼラチンを等量以上の水に加熱溶解させたものを
混合攪拌し冷却してゼラチン乳化液となし、魚のすりみ
に増量剤、補強剤、調味料、動物エキス等の副原料を加
えて擂潰したものにゼラチン乳化液を混合分散せしめ、
次いでこれを加熱した後冷却するレバー様食品の加工方
法。(2) Form an emulsion by mixing and stirring water, animal and vegetable proteins with or without adding animal and vegetable oils and a small amount of fish paste,
Gelatin is heated and dissolved in an equal amount or more of water, mixed, stirred, and cooled to form a gelatin emulsion.Fish surimi is mixed with fillers, reinforcing agents, seasonings, animal extracts, and other auxiliary materials. Mix and disperse the gelatin emulsion into the crushed material,
A method for processing a liver-like food, in which the liver-like food is then heated and then cooled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62068480A JPS63233764A (en) | 1987-03-23 | 1987-03-23 | Liver-like processed food and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62068480A JPS63233764A (en) | 1987-03-23 | 1987-03-23 | Liver-like processed food and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63233764A true JPS63233764A (en) | 1988-09-29 |
| JPH0570417B2 JPH0570417B2 (en) | 1993-10-05 |
Family
ID=13374889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62068480A Granted JPS63233764A (en) | 1987-03-23 | 1987-03-23 | Liver-like processed food and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63233764A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010233458A (en) * | 2009-03-30 | 2010-10-21 | Sagamiham Co Ltd | Method for producing pasty meat product, and product obtained by the same |
| JP2015035981A (en) * | 2013-08-14 | 2015-02-23 | マルハニチロ株式会社 | Raw lever-like food conservable at room temperature for long period |
| JP7289998B1 (en) * | 2023-02-28 | 2023-06-12 | 日本ハム株式会社 | foie gras alternative |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5154943A (en) * | 1974-11-06 | 1976-05-14 | Toshimitsu Fujiwara | |
| JPS58205472A (en) * | 1982-05-22 | 1983-11-30 | Bunka Zerachin Kenkyusho:Kk | Meat-like composition and its preparation |
| JPS60199352A (en) * | 1984-03-26 | 1985-10-08 | 味の素株式会社 | Production of sausage like food improved in juicy feeling |
-
1987
- 1987-03-23 JP JP62068480A patent/JPS63233764A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5154943A (en) * | 1974-11-06 | 1976-05-14 | Toshimitsu Fujiwara | |
| JPS58205472A (en) * | 1982-05-22 | 1983-11-30 | Bunka Zerachin Kenkyusho:Kk | Meat-like composition and its preparation |
| JPS60199352A (en) * | 1984-03-26 | 1985-10-08 | 味の素株式会社 | Production of sausage like food improved in juicy feeling |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010233458A (en) * | 2009-03-30 | 2010-10-21 | Sagamiham Co Ltd | Method for producing pasty meat product, and product obtained by the same |
| JP2015035981A (en) * | 2013-08-14 | 2015-02-23 | マルハニチロ株式会社 | Raw lever-like food conservable at room temperature for long period |
| JP7289998B1 (en) * | 2023-02-28 | 2023-06-12 | 日本ハム株式会社 | foie gras alternative |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0570417B2 (en) | 1993-10-05 |
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