JPS637770A - Food preservative - Google Patents
Food preservativeInfo
- Publication number
- JPS637770A JPS637770A JP61149358A JP14935886A JPS637770A JP S637770 A JPS637770 A JP S637770A JP 61149358 A JP61149358 A JP 61149358A JP 14935886 A JP14935886 A JP 14935886A JP S637770 A JPS637770 A JP S637770A
- Authority
- JP
- Japan
- Prior art keywords
- preservative
- organic acid
- acid
- noodles
- 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
- 239000005452 food preservative Substances 0.000 title claims abstract description 7
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 7
- 150000007524 organic acids Chemical class 0.000 claims abstract description 14
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 8
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- -1 organic acid salt Chemical class 0.000 claims abstract description 5
- 229920001661 Chitosan Polymers 0.000 claims abstract description 4
- 150000004676 glycans Chemical class 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 abstract description 21
- 230000002335 preservative effect Effects 0.000 abstract description 16
- 239000003755 preservative agent Substances 0.000 abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 7
- 150000004804 polysaccharides Chemical class 0.000 abstract description 6
- 235000010443 alginic acid Nutrition 0.000 abstract description 4
- 239000000783 alginic acid Substances 0.000 abstract description 4
- 229920000615 alginic acid Polymers 0.000 abstract description 4
- 229960001126 alginic acid Drugs 0.000 abstract description 4
- 150000004781 alginic acids Chemical class 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 abstract 1
- 240000008886 Ceratonia siliqua Species 0.000 abstract 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000003449 preventive effect Effects 0.000 abstract 1
- 239000001632 sodium acetate Substances 0.000 abstract 1
- 235000017281 sodium acetate Nutrition 0.000 abstract 1
- 239000001540 sodium lactate Substances 0.000 abstract 1
- 229940005581 sodium lactate Drugs 0.000 abstract 1
- 235000011088 sodium lactate Nutrition 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 9
- 239000000523 sample Substances 0.000 description 7
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 241000219051 Fagopyrum Species 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- 244000061458 Solanum melongena Species 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920003169 water-soluble polymer Polymers 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食品の品質に影響を与えない食品保存剤に関す
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food preservative that does not affect the quality of food.
食品、特に生麺やゆで麺の保存剤として抗菌性を有する
有機酸が使用される。Organic acids with antibacterial properties are used as preservatives for foods, especially raw and boiled noodles.
しかし、有機酸は、保存効果は充分でなく。 However, organic acids do not have sufficient preservative effects.
又麺に使用した場合、麺質の低下が著るしいという問題
がある。Furthermore, when used in noodles, there is a problem in that the quality of the noodles is significantly reduced.
そこで、本発明者らは、種々検討した結果、■有機酸、
［２］有機酸塩及び■水溶性高分子多糖類又はキトサン
を添加した食品保存剤が十分な食品の保存効果を有する
とともに麺質の劣化を押さえることを見い出した。Therefore, as a result of various studies, the present inventors found that: (1) organic acids;
[2] It has been found that a food preservative containing an organic acid salt and (1) a water-soluble polymeric polysaccharide or chitosan has a sufficient food preservation effect and suppresses deterioration of noodle quality.
本発明は上記知見に基づき完成されたものである。The present invention has been completed based on the above findings.
本発明で使用する有機酸及びその塩としては食品添加物
建指定されている、発酵により生産しうる有機酸及びそ
の塩なら特に制限はなく、例えばクエン酸、酒石酸、リ
ンゴ酸、フマル酸、乳酸などのオキシ酸、酢酸、グルコ
ン酸及びそれらのナトリウム塩などがあげられるか、酢
酸及びそのす） ＩＪウム塩が好ましい。The organic acids and salts thereof used in the present invention are not particularly limited as long as they are designated as food additives and can be produced by fermentation, such as citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. Examples include oxyacids such as acetic acid, gluconic acid, and their sodium salts, and acetic acid and its sodium salts are preferred.
本発明で使用する水溶性高分子多糖類としては、例えば
アルギン酸及びそのナト＋７ウム塩、キサンタンガム、
グアーガム、ローカストビーンガム、カラギーナン、山
芋抽出物などがあげられるが、アルギン酸、ローカスト
ピーンガムなどが好１しく、１種のみならず２種以上を
併用してもよい。Examples of the water-soluble polymeric polysaccharide used in the present invention include alginic acid and its sodium salt, xanthan gum,
Examples include guar gum, locust bean gum, carrageenan, yam extract, etc., but alginic acid, locust bean gum, etc. are preferred, and not only one type but two or more types may be used in combination.
本発明の保存剤において、有機酸の使用割合は全体に対
して１〜３０％（ｗ／ｗ）（以下同じ）程度、好ましく
は２〜２０％程度、さらに好筐しくに３〜１５％程度で
あり、有機酸の塩の使用割合は５５〜９５％程度、好１
しくに６０〜９０％程度、さらに好１しくは６５〜８５
％程度であり、水溶性高分子多糖類の使用割合は、１〜
５０％程度、好１しくに５〜４５％程度、さらに好まし
くは１０〜４０％程度である。In the preservative of the present invention, the proportion of the organic acid used is about 1 to 30% (w/w) (the same applies hereinafter) based on the whole, preferably about 2 to 20%, more preferably about 3 to 15%. The proportion of organic acid salt used is about 55 to 95%, preferably 1.
preferably about 60 to 90%, more preferably 65 to 85%
%, and the proportion of water-soluble polymer polysaccharides used is 1 to 1.
It is about 50%, preferably about 5 to 45%, and more preferably about 10 to 40%.
又、有機酸１重量部に対する有機酸の塩の使用割合は、
好ましくは１〜４０重量部重量部上り好１しくは５〜２
５重量部程度、さらに好ましくは６〜８重量部程度であ
る。In addition, the usage ratio of the salt of the organic acid to 1 part by weight of the organic acid is:
Preferably 1 to 40 parts by weight, preferably 5 to 2 parts by weight
The amount is about 5 parts by weight, more preferably about 6 to 8 parts by weight.
又、有機酸１重量部に対する水溶性高分子多糖類の使用
割合は、好葦しくに０．１〜１０重量部重量部上り好１
しくは０．２〜８重量部程度、さらに好１しくは０．５
〜５重量部程度である。The proportion of the water-soluble polymer polysaccharide to be used per 1 part by weight of the organic acid is preferably 0.1 to 10 parts by weight.
preferably about 0.2 to 8 parts by weight, more preferably 0.5 parts by weight.
~5 parts by weight.
本発明の保存剤をへ造するには有機酸、その塩及び水溶
性高分子多糖類を適当な順序で均一に混合すればよい。To prepare the preservative of the present invention, an organic acid, its salt, and a water-soluble polymeric polysaccharide may be uniformly mixed in an appropriate order.
本発明の保存剤を使用する食品としては特に制限ないが
、加工食品、例えば生そば、生うどんなどの生麺や茄で
うどんなどの茄で麺類が好ましく、特に生そばが好まし
い。Foods to which the preservative of the present invention can be used are not particularly limited, but processed foods, such as raw noodles such as raw soba noodles and raw udon noodles, and eggplant noodles such as eggplant udon are preferred, and raw buckwheat noodles are particularly preferred.
本発明の食品保存剤を使用するには、例えば麺類の場合
次のようにすればよい。即ち、麺とする前の粉末（ソバ
粉や小麦粉）の全量に対し好１しくに０．３〜５％程度
、より好１しくは０．４〜４ ％程度、さらに好１しく
に０．５〜３％程度の量の本発明の保存剤を麺類の原料
粉末にそのまま、又は水に溶解後添茄し混合して使用さ
れる。To use the food preservative of the present invention, for example, in the case of noodles, the following procedure may be used. That is, it is preferably about 0.3 to 5%, more preferably about 0.4 to 4%, and even more preferably 0.3% to the total amount of powder (buckwheat flour or wheat flour) before being made into noodles. Approximately 5 to 3% of the preservative of the present invention is used as it is in the noodle raw material powder, or by dissolving it in water and adding it to the mixture.
次に実験例江より本発明の詳細な説明する。 Next, the present invention will be explained in detail using experimental examples.
実験例１゜
（１）試料：
酢酸１部、酸ソー７部、アルギン酸３部を均一に混合し
て得られた本発明の保存剤の一定量をソバ粉１５０ｇ、
小麦粉３５０ｇ、塩１５ｇからなるそげ原料に添加し混
合し、次いで水１５０ｍ１を加え、常法により日本ソバ
を製造し試料とした。又、本発明の保存剤を添加しない
で製造したものを対照試料とした。Experimental Example 1 (1) Sample: A certain amount of the preservative of the present invention obtained by uniformly mixing 1 part of acetic acid, 7 parts of acid salt, and 3 parts of alginic acid was added to 150 g of buckwheat flour.
It was added to and mixed with raw materials for buckwheat noodles consisting of 350 g of wheat flour and 15 g of salt, and then 150 ml of water was added to produce Japanese soba by a conventional method and used as a sample. In addition, a control sample was prepared without adding the preservative of the present invention.
（２）実験方法
試料を２５°Ｃの恒温室に入れ、カビの発生の状況を観
察した。(2) Experimental method Samples were placed in a thermostatic chamber at 25°C and the growth of mold was observed.
（３）実験結果 結果を表１に示す。(3) Experimental results The results are shown in Table 1.
この表から明らかなように本発明の保存剤添加によりカ
ビの発生は遅れ、特に１％添加した試料２では実験期間
中カビの発生は認められなかった。As is clear from this table, the addition of the preservative of the present invention delayed the growth of mold, and in particular, no mold growth was observed during the experiment period in Sample 2, in which 1% of the preservative was added.
実験例２゜
（１） 試 料
実験例Ｉにおいて本発明の保存剤として、表で４分間茄
で、試料とした。Experimental Example 2 (1) Sample In Experimental Example I, a sample was boiled for 4 minutes as a preservative of the present invention.
（２）実験方法
小川の麺類の劣化に関する測定法（食品工業１１下、ｐ
ｓｓ、１９７３）により実験した。即ちＵ？
テクスツロメータ（Ｔｅｘｔｓ５’ｔ（−ｍｅｔｅｒ
：全所社製）を用い、茄で直後及び２４時間後の試料
をＶ字ン
型ブラシジャーで押さえたときの応力を測定した。この
際クリアランス（下の受台とプランジャーが下がりきっ
１こところでの間隔）を変え。(2) Experimental method Ogawa's method for measuring the deterioration of noodles (Food Industry 11, Vol. 2, p.
ss, 1973). That is, U? Texturometer (Texts5't(-meter
: (manufactured by Zensho Co., Ltd.), and the stress was measured when the sample was pressed with a V-shaped brush jar immediately after being cooked in the eggplant and after 24 hours. At this time, change the clearance (the distance between the lower pedestal and the plunger at its lowest point).
麺のほとんどを裁断する場合（クリアランス２１ｍｍ）
と、麺の表面近くを押える場合（クリアランス＆ ｍｍ
）での応力をＨ，、Ｈ２とし１次の式とよりＨｏｍｏ
ｇｅｎｉｔｙ Ｉｎｄｅｘ （ＨＩ ）を求めた。When cutting most of the noodles (clearance 21mm)
When pressing near the surface of noodles (clearance & mm
), the stress at H,, H2 is expressed by the linear equation,
Genity Index (HI) was calculated.
このＨＩの値は官能検査とよく−致し、数字の大きいも
のほど官能的にすぐれたものといわれている。This HI value agrees well with the sensory test, and it is said that the higher the number, the better the sensory experience.
（３） 実験結果 結果を表２に示す。(3) Experiment results The results are shown in Table 2.
この表から明らかなように本発明の保存剤を添側したソ
バは無添加と同等かそれ以上であり、麺質の劣化が押さ
えられていることがわかる。As is clear from this table, the soba added with the preservative of the present invention is equivalent to or better than the soba without the additive, and it can be seen that the deterioration of the noodle quality is suppressed.
実験例３゜
下記表３のような配合剤を日本そば生地に１％添加し常
法により麺線を作成した。さらに茄後、実験例２と同様
のテストをおこなった。Experimental Example 3 1% of the ingredients shown in Table 3 below were added to Japanese soba dough, and noodle strings were prepared by a conventional method. Furthermore, after boiling, the same test as in Experimental Example 2 was conducted.
表３ 結果： 結果を表４に示す。Table 3 Results: The results are shown in Table 4.
実験例４゜ 実験例３の試料２につき、こし、味、食感につ示す。Experimental example 4゜ Regarding Sample 2 of Experimental Example 3, the strain, taste, and texture are shown below.
ぢ
表ミ
（±：普通、＋°やや良、丑２良、畦、極めて良）この
表から明らかなように本発明の保存剤を使用すると、こ
し、味、食感ともすぐれた麺を得ることができる。〢Table Mi (±: Fair, +° Slightly Good, 2 Good, Rough, Very Good) As is clear from this table, when the preservative of the present invention is used, noodles with excellent texture, taste, and texture can be obtained. be able to.
実験例５゜
下記表６のような配合剤をスパゲツティ−の生地に１％
添亦し、実験例２と同様な検討を行った。Experimental Example 5゜ Add 1% of the ingredients shown in Table 6 below to spaghetti dough.
The same study as in Experimental Example 2 was conducted.
結果 結果を表７に示す。result The results are shown in Table 7.
以上から明らかなように本発明の食品保存剤にすぐれた
保存作用及び食品の品質の低下防止作用を有しており、
食品特（て麺類の保存剤として期待される。As is clear from the above, the food preservative of the present invention has an excellent preservative action and an action to prevent deterioration of food quality.
It is expected to be used as a preservative for food special noodles.
Claims (1)
多糖類又はキトサンを含有する食品保存剤Food preservative containing [1] organic acid, [2] organic acid salt, and [3] water-soluble polymeric polysaccharide or chitosan
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61149358A JPH066051B2 (en) | 1986-06-27 | 1986-06-27 | Processed food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61149358A JPH066051B2 (en) | 1986-06-27 | 1986-06-27 | Processed food manufacturing method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6336951A Division JPH08173118A (en) | 1994-12-27 | 1994-12-27 | Preparation of processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS637770A true JPS637770A (en) | 1988-01-13 |
| JPH066051B2 JPH066051B2 (en) | 1994-01-26 |
Family
ID=15473383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61149358A Expired - Lifetime JPH066051B2 (en) | 1986-06-27 | 1986-06-27 | Processed food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH066051B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6339569A (en) * | 1986-08-01 | 1988-02-20 | Ihara Chem Ind Co Ltd | Agent for keeping freshness of perishable food |
| WO1992000675A1 (en) * | 1990-07-13 | 1992-01-23 | Daiichi Pharmaceutical Co., Ltd. | Method of retaining freshness of raw sea urchin |
| WO1992008361A1 (en) * | 1990-11-13 | 1992-05-29 | Mars, Incorporated | Acid-stabilized food products |
| JPH05500003A (en) * | 1989-09-01 | 1993-01-14 | マーズ インコーポレイテッド | acid stabilized pasta |
| AU644902B2 (en) * | 1990-08-31 | 1993-12-23 | Mars, Incorporated | Shelf-stable proteinaceous products and processes for their production |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266653A (en) * | 1975-11-28 | 1977-06-02 | Riken Kagaku Kk | Freshness maintaining agent for unripe fruit |
-
1986
- 1986-06-27 JP JP61149358A patent/JPH066051B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266653A (en) * | 1975-11-28 | 1977-06-02 | Riken Kagaku Kk | Freshness maintaining agent for unripe fruit |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6339569A (en) * | 1986-08-01 | 1988-02-20 | Ihara Chem Ind Co Ltd | Agent for keeping freshness of perishable food |
| JPH05500003A (en) * | 1989-09-01 | 1993-01-14 | マーズ インコーポレイテッド | acid stabilized pasta |
| AU639941B2 (en) * | 1989-09-01 | 1993-08-12 | Mars, Incorporated | Acid stabilized pasta |
| WO1992000675A1 (en) * | 1990-07-13 | 1992-01-23 | Daiichi Pharmaceutical Co., Ltd. | Method of retaining freshness of raw sea urchin |
| US5169661A (en) * | 1990-07-13 | 1992-12-08 | Daiichi Pharmaceutical Co., Ltd. | Process for maintaining the freshness of raw sea urchin gonads |
| AU644902B2 (en) * | 1990-08-31 | 1993-12-23 | Mars, Incorporated | Shelf-stable proteinaceous products and processes for their production |
| WO1992008361A1 (en) * | 1990-11-13 | 1992-05-29 | Mars, Incorporated | Acid-stabilized food products |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH066051B2 (en) | 1994-01-26 |
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