JPS6391054A - Grated apple food - Google Patents
Grated apple foodInfo
- Publication number
- JPS6391054A JPS6391054A JP61236254A JP23625486A JPS6391054A JP S6391054 A JPS6391054 A JP S6391054A JP 61236254 A JP61236254 A JP 61236254A JP 23625486 A JP23625486 A JP 23625486A JP S6391054 A JPS6391054 A JP S6391054A
- Authority
- JP
- Japan
- Prior art keywords
- grated
- apple
- carrot
- food
- apples
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 244000000626 Daucus carota Species 0.000 claims abstract description 34
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 241000220225 Malus Species 0.000 claims description 53
- 235000021016 apples Nutrition 0.000 claims description 24
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 15
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 15
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 15
- 235000019155 vitamin A Nutrition 0.000 abstract description 15
- 239000011719 vitamin A Substances 0.000 abstract description 15
- 229940045997 vitamin a Drugs 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 239000003905 agrochemical Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 9
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- 150000001746 carotenes Chemical class 0.000 description 4
- 235000005473 carotenes Nutrition 0.000 description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000021438 curry Nutrition 0.000 description 3
- 239000002243 precursor Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008452 baby food Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- -1 vitamin A is low Natural products 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
- 229920001817 Agar Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008272 agar Substances 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
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、すりつぶしたにんじんとすりつぶしたりんご
とからなる、おろしりんご食品に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a grated apple food product consisting of grated carrots and grated apples.
りんごは、されやかな酸味と甘味を有するとともに、栄
養豊富なために、りんごをすりつぶしたおろしりんごは
、病人の療養食、乳幼児のベビーフード、そしゃく力の
弱くなったお年寄り向の老人食などとして利用されてい
る。−しかし、りんごは各種の水溶性ビタミンや有機酸
を多く含有しているが、ビタミンＡ等の脂溶性ビタミン
の含有量は少く、したがって人間に必要なビタミン類を
りんごだけから十分摂取することはできない。特に視力
が低下したお年寄りには、ビタミンＡを摂取することが
必要であるが、おろしりんごにはビタミンＡが含まれて
いないので、その強化が望まれている。Apples have a gentle sourness and sweetness, and are also rich in nutrients, so grated apples are used as medical food for the sick, baby food for infants, and geriatric food for the elderly who have lost their chewing ability. It is used as. -However, although apples contain a large amount of various water-soluble vitamins and organic acids, the content of fat-soluble vitamins such as vitamin A is low, so it is difficult for humans to get enough of the vitamins they need from apples alone. Can not. In particular, elderly people with impaired eyesight need to ingest vitamin A, but since grated apples do not contain vitamin A, it is desired to be enriched with vitamin A.
ところで、従来はりんご本来の淡白な味と酸味を大切に
するためか、各種の栄養強化剤を添加して、不足する脂
溶性ビタミン（ビタミンＡなど）を強化したおろしりん
ご食品は見当らない０
〔問題点を解決するための手段〕
本発明は、おろしりんごに不足する脂溶性ビタミン（特
にビタミンＡ）を強化しても従来のおろしりんご食品と
同様のされやかな酸味と甘味を失っていないおろしりん
ご食品を提供しようとするものである。By the way, I have not found any grated apple foods that have been fortified with deficient fat-soluble vitamins (vitamin A, etc.) by adding various nutritional enhancers, perhaps in order to value the original light taste and acidity of apples. Means for Solving the Problems] The present invention provides grated apples that do not lose the same gentle sourness and sweetness as conventional grated apple foods even though they are enriched with fat-soluble vitamins (especially vitamin A) that are lacking in grated apples. The aim is to provide apple food.
すなわち、本発明はおろしりんごとおろしにんじんとを
混合してなることを特徴とするおろしりんご食品である
。That is, the present invention is a grated apple food product characterized by being made by mixing grated apple and grated carrot.
本発明で、おろしにんじんとは、にんじんをナシつぶし
たもので、例えば、製法の１例を示すと、にんじんを洗
浄・剥皮して径１〜２−に粗砕後チョッパーに通してす
シつぶしてもよいし、洗浄後おろし機で大根おろし様に
おろしたものでよい。なお、粗砕後又はおろし機にかけ
る前に蒸煮処理を施しておくと、得られるおろしに、ん
しんが均質になるとともに、後に製品になった時の変色
を防止することもできる。In the present invention, grated carrots refer to carrots that have been crushed into pears. For example, to give an example of a manufacturing method, carrots are washed, peeled, crushed into pieces with a diameter of 1 to 2 mm, and then passed through a chopper and crushed into wedges. You can also use grated daikon radish after washing. In addition, if steaming is performed after crushing or before applying to a grater, the resulting grated grains will have a homogeneous texture and will also prevent discoloration when turned into a product later.
また、おろしりんごは、おろしにんじんと同様にりんご
をすシつぶしたもので、例えばりんごを洗浄して付着し
ている農薬などを洗い落し、剥皮・除芯したものを粗砕
後チョッパーに通してすシつぶす。Also, like grated carrots, grated apples are made by crushing apples.For example, apples are washed to remove pesticides, peeled and cored, and then coarsely crushed and passed through a chopper. Smash it.
なお、りんごの果肉は空気に触れると褐変を起すので、
粗砕後煮沸処理を施して、シんごに含有する酵素を死活
させておくと褐変を防止できる。Please note that apple pulp turns brown when exposed to air.
Browning can be prevented by boiling the ginger after crushing it to keep the enzymes contained in the ginger alive.
このようにして得たおろしにんじんを、おろしりんご中
に添加混合すると本発明のおるしシんご食品が得られる
。おろしにんじんの添加量は、おろしりんご１００部に
対して３部から３０部が好ましい。その理由は、にんじ
んにはビタミンＡの前駆体で、摂取されればビタミンＡ
と同じ働きをするカロチンを多官するものの添加量が３
部より少いと必要とされるビタミンＡの量に達しないか
らである。一方３０部を越えると、おろしりんごに、に
んじんの味−風味が強く出すぎてにんじん特有の生ぐさ
みが強くなり過ぎ、食べ難くなりてもはやおろしりんご
食品とは言えなくなるからである。When the grated carrot thus obtained is added and mixed into grated apple, the grated apple food of the present invention is obtained. The amount of grated carrot added is preferably 3 to 30 parts per 100 parts of grated apple. The reason is that carrots are a precursor of vitamin A, and if ingested, vitamin A
The added amount of carotene, which has the same function as that of polyfunctional carotene, is 3.
This is because if the amount is less than 30%, the required amount of vitamin A will not be achieved. On the other hand, if the amount exceeds 30 parts, the taste and flavor of carrots will be too strong in the grated apple, and the raw texture characteristic of carrots will become too strong, making it difficult to eat and can no longer be called a grated apple food.
このようにして得られたおろしにんじんを含有するおろ
しりんご食品には、味を整えるために、ブドウ糖・果糖
・デキストリンψ庶糖な・どの糖類やアスコルビン酸・
リンゴ酸中乳酸などの酸味料等を加えてもよい。得られ
たおろしりんご食品は、缶・びん等の容器に封入して加
熱殺菌を施して保存すると日持が良くなり、また取扱い
にも便利である。The grated apple food containing grated carrots obtained in this way is mixed with sugars such as glucose, fructose, dextrin ψ sucrose, ascorbic acid, etc. to adjust the taste.
An acidulant such as lactic acid in malic acid may be added. The obtained grated apple food can be stored in containers such as cans and bottles, heat sterilized, and stored for a long time and is also convenient to handle.
試験例
試料！ニジんごを清水で洗浄後、剥皮・除芯して砕さい
機で直径１〜２の位
に粗砕したものを二重釜でりんご
の色が透明になるまで煮沸し、チ
ョッパーを通したおろしシんご。Test example sample! After washing the carrots with clean water, they were peeled and cored, crushed into pieces with a diameter of 1 to 2 in a crusher, boiled in a double boiler until the apples became transparent, and then passed through a chopper. Grated Shingo.
試料■：にんじんを洗浄・剥皮して３〜５１に輪切シに
し、二重釜で１０分
間煮沸したものをチョッパーに通
したおろしにんじん。Sample ■: Washed and peeled carrots, cut them into 3-51 pieces, boiled them in a double boiler for 10 minutes, and then passed them through a chopper to grate them.
上記試料Ｉと■の単独のもの及び■と■を表−１の配合
割合で混合したものについて試食をした。なお併せてビ
タミンＡの効力も測定した。Samples I and ① above were taste-tested, as well as a mixture of ① and ① in the proportions shown in Table 1. Additionally, the efficacy of vitamin A was also measured.
試験結果 表 −１ 試食は、５人で行ない評価は５人の平均値で表示した。Test results Table-1 The tasting was done by 5 people and the evaluation was expressed as the average value of the 5 people.
記号の説明 香９： ＋＋ ・・・ りんごの香りが
強い＋ ・・・ りんごの香りがする→ζ ＋十程
強くない＋ ・・・ りんごの香りはない
−・・・ Ｋんじんの生ぐささが強い
味： ＋＋ ・・・ りんご特有の甘酸っばい味＋
・・・ りんごの味はするが＋十程強くない−・・・
りんごの味はない
−・・・ にんじんの味が勝って食べ難い〔実施例〕
実施例
りんご１３５ Ｋ９を清水で洗浄後、剥皮中除芯した。Explanation of symbols Incense 9: ++ ・・・Strong apple scent+ ・・・Apple scent→ζ ＋Not as strong as 10+ ・・・No apple scent−・・・Raw carrots Strong taste: ++ ・・・ Sweet and sour taste unique to apples +
... It tastes like apples, but it's not as strong as +...
There is no taste of apple - The taste of carrot is so strong that it is difficult to eat [Example] After washing Example apple 135 K9 with clear water, the core was removed during peeling.
次いで砕さい機で直径１〜２ｍに粗砕したものに、１０
％ビタミンＣ液を１．５Ｋｇ添加した。そして次に、二
重釜に移してりんごの色が透明になるまで（約３０分間
）煮沸した。Next, it was coarsely crushed into a diameter of 1 to 2 m using a crusher, and 10
% vitamin C solution was added in an amount of 1.5 kg. Next, the apples were transferred to a double boiler and boiled until the apples became transparent (about 30 minutes).
一方、にんじん１５Ｋｇを洗浄・剥皮して３〜５１に輪
切にした。On the other hand, 15 kg of carrots were washed, peeled, and cut into 3 to 51 pieces.
次いで、二重釜で１０分間煮沸した。Then, it was boiled for 10 minutes in a double boiler.
そして煮沸したりんごとにんじんを混合して、チラッパ
ーに通しておろしにんじんを含有しているおろしりんご
食品１ＯＯＫｆを製造した。Then, the boiled apples and carrots were mixed and passed through a chiller to produce grated apple food 1OOKf containing grated carrots.
使用例１ じゃがいも５ｏｏｔ、にんじん２００ Ｆ。Usage example 1 5 oot potatoes, 200 F carrots.
牛肉７００ ｆ、カレールー２０Ｏｆよりなるカレーに
、上記の実施例で得たおろしりんご２００ｔを加えてお
ろしりんご入りカレーを得た。得られたものは、味がマ
イルドでコクのあるものだった。200 tons of grated apples obtained in the above example were added to a curry consisting of 700 f of beef and 20 of curry roux to obtain a curry containing grated apples. The resulting product had a mild taste and a rich flavor.
使用例２
さらしあん４００Ｆ、砂糖７００？、水５００ｆをねり
合せたあんに、寒天５本を水１０カップで煮溶かしさま
したものに上記の実施例で得たおろしりんご食品を１０
００２加えたものを添加してよく混合したものを型に流
し入れて冷蔵庫で冷し固めてシんご風味のようかん４．
１ Ｋｇを得た。このようかんは風味もよくりんごの酸
味のきいたものだった。Usage example 2 Sarashian 400F, sugar 700? , 10 grated apples obtained in the above example were added to a bean paste made by kneading 500 f of water, and 5 sticks of agar boiled and dissolved in 10 cups of water.
Add the ingredients added to 002 and mix well. Pour into a mold, cool and harden in the refrigerator to make ginger-flavored yokan.4.
1 Kg was obtained. This yokan had a good flavor and had a hint of sourness from the apples.
このように本発明のおろしりんご食品は、おろしにんじ
んを含有しているので、
■ にんじんを含有しているにもかかわらず、にんじん
特有の生ぐささがりんごの風味で消されていて、従来の
おろしりんご同様に食べやすく、
■ 含有しているおろしにんじんは、ビタミンＡの前駆
体であるカロチンを多官しているので、ビタミンＡ効力
の強化されたものになっている。また、
■ 白色のりんご果肉に赤色のにんじんが加わりて色合
の良いものになっている。通常ピンク色になることが多
い。As described above, since the grated apple food of the present invention contains grated carrots, ■ Even though it contains carrots, the rawness peculiar to carrots is eliminated by the apple flavor, and it is different from the conventional grated apple food. It is as easy to eat as grated apple, and the grated carrot contains carotene, which is a precursor of vitamin A, so it has enhanced vitamin A efficacy. Also, ■ Red carrots are added to the white apple pulp to give it a nice color. It is usually pink in color.
■ さらに、得られたおろしりんご食品は、缶詰・びん
詰などの容器づめにして保存した場合にんじんが、変敗
しやすいビタミンＡそのものではなくその前駆体である
カロチンの形態で含有しているためか製品の色・味の劣
化が起らずに品質の安定したものが得られる。Furthermore, the resulting grated apple food contains vitamin A in the form of carotene, which is its precursor, rather than vitamin A itself, which tends to deteriorate when carrots are stored in canned or bottled containers. Also, products of stable quality can be obtained without deterioration of product color or taste.
従って、乳幼児のベビーフードとして、また病人の療養
食として、さらにそしゃく力の弱いお年寄りの流動食と
して便利であるばかりでなく、ようかん・ゼリーなどの
食品に混合すると繊維素を増加させた甘味食品とするこ
とができ、またパン・ケーキの原料に混入して焼成する
りんごの香りをつけることができ、更にカレーのかくし
味として加えると味をマイルドにコクのある味に仕上げ
ることができるなどのすぐれた効果がみられる。Therefore, it is not only convenient as baby food for infants, medical food for sick people, and liquid food for elderly people who have weak masticatory ability, but also a sweet food with increased fiber content when mixed with foods such as yokan and jelly. It can also be mixed into the ingredients of bread and cakes to give it the aroma of apples during baking, and it can also be added as a hidden flavor to curry to give it a mild, rich flavor. Excellent effects are seen.
Claims (2)
おろしりんご食品。(1) A grated apple food made by mixing grated apples and grated carrots.
に対して３部から３０部である特 許請求の範囲第１項記載のおろしりんご食 品。(2) The grated apple food according to claim 1, wherein the amount of grated carrot mixed is 3 to 30 parts per 100 parts of grated apple.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61236254A JPS6391054A (en) | 1986-10-06 | 1986-10-06 | Grated apple food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61236254A JPS6391054A (en) | 1986-10-06 | 1986-10-06 | Grated apple food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6391054A true JPS6391054A (en) | 1988-04-21 |
Family
ID=16998058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61236254A Pending JPS6391054A (en) | 1986-10-06 | 1986-10-06 | Grated apple food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6391054A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021161802A1 (en) * | 2020-02-13 | 2021-08-19 | 株式会社Ｍｉｚｋａｎ | Apple-containing liquid flavoring agent |
-
1986
- 1986-10-06 JP JP61236254A patent/JPS6391054A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021161802A1 (en) * | 2020-02-13 | 2021-08-19 | 株式会社Ｍｉｚｋａｎ | Apple-containing liquid flavoring agent |
| JPWO2021161802A1 (en) * | 2020-02-13 | 2021-08-19 |
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