JPS648990B2 - - Google Patents
Info
- Publication number
- JPS648990B2 JPS648990B2 JP60209528A JP20952885A JPS648990B2 JP S648990 B2 JPS648990 B2 JP S648990B2 JP 60209528 A JP60209528 A JP 60209528A JP 20952885 A JP20952885 A JP 20952885A JP S648990 B2 JPS648990 B2 JP S648990B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- bonito
- extraction
- seasoning
- smoked
- 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.)
- Expired
Links
- 241000269851 Sarda sarda Species 0.000 claims description 46
- 239000000284 extract Substances 0.000 claims description 42
- 238000000605 extraction Methods 0.000 claims description 34
- 238000005498 polishing Methods 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 23
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 238000007493 shaping process Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- 239000011550 stock solution Substances 0.000 claims description 6
- 241000269821 Scombridae Species 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 235000020640 mackerel Nutrition 0.000 claims description 5
- 235000019512 sardine Nutrition 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 241000555825 Clupeidae Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241001504592 Trachurus trachurus Species 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 17
- 239000002994 raw material Substances 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229910010271 silicon carbide Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209528A JPS6269965A (ja) | 1985-09-20 | 1985-09-20 | 調味料 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209528A JPS6269965A (ja) | 1985-09-20 | 1985-09-20 | 調味料 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6269965A JPS6269965A (ja) | 1987-03-31 |
| JPS648990B2 true JPS648990B2 (fr) | 1989-02-15 |
Family
ID=16574280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60209528A Granted JPS6269965A (ja) | 1985-09-20 | 1985-09-20 | 調味料 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6269965A (fr) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02235997A (ja) * | 1989-03-09 | 1990-09-18 | T Hasegawa Co Ltd | 海藻類フレーバーの製造方法 |
| JPH0367558A (ja) * | 1989-08-04 | 1991-03-22 | Ajinomoto Co Inc | フレーバーの保持方法 |
| JPH04214799A (ja) * | 1990-11-22 | 1992-08-05 | T Hasegawa Co Ltd | 新規なバニラエキスの製法 |
| JP2513882Y2 (ja) * | 1991-03-26 | 1996-10-09 | 蛇の目ミシン工業株式会社 | 刺しゅう枠 |
| EP1296569B1 (fr) * | 2000-06-28 | 2006-08-23 | Danfo A/S | Procede de preparation de fumee liquide |
| WO2005117612A1 (fr) * | 2004-06-04 | 2005-12-15 | Kim Plaschke | Preparation d'extrait de fumee |
| TWI415574B (zh) * | 2006-06-07 | 2013-11-21 | Ajinomoto Kk | 燻煙之味道的調質方法及裝置，以及燻製食品的製造方法及裝置 |
| JP4502287B1 (ja) * | 2009-11-05 | 2010-07-14 | 株式会社ミツカングループ本社 | 節類からの香気成分含有液の製造方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59232064A (ja) * | 1983-06-14 | 1984-12-26 | Nippon Sanso Kk | 加工魚類の香気成分回収法および調味料の製法 |
-
1985
- 1985-09-20 JP JP60209528A patent/JPS6269965A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6269965A (ja) | 1987-03-31 |
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