WO2010050429A1 - Agent pour améliorer la saveur de légumes étuvés - Google Patents

Agent pour améliorer la saveur de légumes étuvés Download PDF

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Publication number
WO2010050429A1
WO2010050429A1 PCT/JP2009/068325 JP2009068325W WO2010050429A1 WO 2010050429 A1 WO2010050429 A1 WO 2010050429A1 JP 2009068325 W JP2009068325 W JP 2009068325W WO 2010050429 A1 WO2010050429 A1 WO 2010050429A1
Authority
WO
WIPO (PCT)
Prior art keywords
acid
stewed
vegetable
enhancing
vegetables
Prior art date
Application number
PCT/JP2009/068325
Other languages
English (en)
Japanese (ja)
Inventor
勝又忠与次
徳永税
仲久木裕子
Original Assignee
キリン協和フーズ株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by キリン協和フーズ株式会社 filed Critical キリン協和フーズ株式会社
Priority to CN2009801372259A priority Critical patent/CN102159094A/zh
Priority to JP2010535777A priority patent/JPWO2010050429A1/ja
Publication of WO2010050429A1 publication Critical patent/WO2010050429A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents

Definitions

  • the present invention relates to a vegetable stew feeling enhancer, a vegetable stew food and drink, and a method for enhancing the vegetable stew feeling of food and drink.
  • cooking can be done by cooking such as stewing, frying, or steaming.
  • foods and drinks whose main cooking process is “boiled”, such as vegetable soup, curry, stew, etc. are simmered for a long period of time, resulting in a well-balanced and strong flavor unique to each vegetable.
  • Patent Document 1 Like vegetable bouillon (see Patent Document 1) obtained by extracting from vegetable raw materials including onions, mushrooms, and shiitake mushrooms, it can be obtained by devising a combination of ingredients or by adding edible fats and brewed liquor to vegetables and heating them. As in the method of adding the composition to foods and drinks (see Patent Document 2), contrivances such as adding oils and fats to vegetables and heating are performed, but the effects are weak or the operation is complicated, etc. There is a problem. Japanese Patent No. 3153553 JP-A-8-154620
  • An object of the present invention is to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing vegetable stew feeling.
  • the present invention relates to the following (1) to (4).
  • a method for producing a vegetable stew sensation enhancer characterized by heating in the presence of an amino acid or peptide and uronic acid.
  • a method for enhancing the feeling of stewed vegetables in foods and drinks comprising adding the agent for enhancing the feeling of stewed vegetables of (2) above to stewed foods and drinks.
  • the present invention it is possible to provide a vegetable stew feeling enhancer, a food or drink with enhanced vegetable stew feeling, or a method for enhancing the vegetable stew feeling.
  • flavors such as richness and sweetness obtained by simmering vegetables for a long time are enhanced, that is, foods and beverages with enhanced vegetable simmering feeling are easily manufactured without labor and cost. can do.
  • the vegetable stew feeling enhancer according to the present invention comprises amino acids or salts of these metal salts, inorganic acid salts, organic acid salts, etc., or peptides such as gelatin, lactalbumin, ovalbumin, myoglobin, and the like, together with uronic acid, and heating. Can be obtained. Further, it may be obtained by adding uronic acid to a food or drink material containing various amino acids or peptides, mixing as necessary, allowing the amino acid or peptide and uronic acid to coexist, and heating.
  • Any amino acid may be used, but those having an amide side chain such as asparagine and glutamine, those having a hydroxyl group such as serine and threonine, basic ones such as lysine and arginine, and sulfonium such as taurine Those of the system are preferably used.
  • metal salts of amino acids include sodium salts and potassium salts of amino acids.
  • inorganic acid salts of amino acids include hydrochlorides and sulfates of amino acids.
  • Examples of organic acid salts of amino acids include acidity of amino acids. Examples include amino acid salts and citrate salts.
  • the food or drink material containing an amino acid or peptide may be any material that contains an amino acid or peptide and can be used for the production of food and drink, such as seafood, poultry, dairy products, eggs and their products, wheat, Examples include grains such as rice and corn, beans such as soybeans, root vegetables such as onions and sweet potatoes, microbial cells or cultures such as baker's yeast and lactic acid bacteria, etc.
  • a protein hydrolyzate prepared in this manner is preferably used.
  • protein hydrolysates include hydrolysates such as animal proteins and plant proteins, and hydrolyzed products of microorganism cultures.
  • animal proteins include seafood, birds and meat, dairy products, eggs and proteins derived from the products.
  • plant proteins examples include proteins derived from soybeans, wheat, corn and the like.
  • Animal protein hydrolyzate and plant protein hydrolyzate can be obtained by subjecting animal protein and plant protein, respectively, to normal hydrolysis treatment with enzymes such as protein hydrolase such as alcalase and acids such as hydrochloric acid and sulfuric acid. it can.
  • enzymes such as protein hydrolase such as alcalase and acids such as hydrochloric acid and sulfuric acid. It can.
  • a commercially available product may also be used.
  • Examples of the hydrolyzed product of the microbial culture include a self-digested product, an enzyme-decomposed product, and an acid-decomposed product of the microbial culture.
  • yeast belonging to the genus Saccharomyces such as Saccharomyces cerevisiae is preferably used, and yeast extract is preferably used as the hydrolyzed product of the microorganism culture.
  • a commercially available yeast extract may be used.
  • Microorganisms may be cultured using any method such as a solid culture method using a solid medium or a liquid culture method using a liquid medium, and the cultured medium may be collected as is or collected from the cultured medium.
  • the obtained microbial cells can be used as a culture.
  • the microorganism culture may be used for the next treatment as it is, or if necessary, an aqueous solution of an inorganic salt such as water, sodium chloride, potassium chloride or calcium chloride, a buffer solution such as a phosphate buffer or a citrate buffer.
  • the suspension may be used as a microorganism culture for the subsequent treatment.
  • the autodigestion treatment, enzyme treatment or acid decomposition treatment of the culture may be performed according to conventional methods.
  • a method of self-digesting a microorganism culture a method of heating the microorganism culture at 35 to 50 ° C. for 6 to 72 hours can be mentioned.
  • protease, amylase, cell wall lytic enzyme, deaminase, nuclease and the like are added to the microorganism culture at a final concentration of 0.01 to 5% by weight, preferably 0.1 to 3% by weight. And the reaction is carried out at the optimum reaction temperature and pH of each enzyme.
  • hydrochloric acid, sulfuric acid, or the like is added to the microorganism culture to a final concentration of 0.5 to 10 mol / L, preferably 2 to 5 mol / L, and 100 to 140
  • the treated product obtained after the hydrolysis treatment of the microorganism culture may be allowed to coexist with uronic acid as it is, or a solid-liquid separation operation such as centrifugation or filtration is performed to remove insoluble solids as uronic acid. You may coexist. Further, a concentrate, a dried product or the like obtained by further performing a concentration treatment, a drying treatment or the like may coexist with uronic acid.
  • the uronic acid coexisting with an amino acid or a peptide may be any sugar as long as it has an aldehyde group or a carbonyl group and one carboxyl group, such as galacturonic acid, glucuronic acid, mannuronic acid and iduronic acid. Although galacturonic acid or glucuronic acid is preferably used. Further, derivatives of these lactones, esters, amides, and salts thereof may be used.
  • Uronic acid may be prepared from uronic acid-containing substances such as fruits, vegetables, tea, beans, cereals, algae, yeasts, molds and mushrooms, animal milk, cortex, bones, muscles, etc. by a conventional method.
  • a commercially available product may be used.
  • Pectin, pectinic acid, alginic acid, hyaluronic acid, heparin, heparan sulfate, fucoidan, chondroitin sulfate, chondroitin, and dermatan sulfate may be used, but it is preferably used after being hydrolyzed with an acid or the like.
  • Amino acids or peptides and uronic acid are water, aqueous solutions of inorganic salts such as sodium chloride, potassium chloride and calcium chloride, buffers such as phosphate buffer and citrate buffer, alcohols such as ethanol and glycerol, or mixtures thereof. You may coexist in.
  • the amount of uronic acid coexisting with the amino acid or peptide is preferably 0.01 to 1000 parts by weight, preferably 0.01 to 500 parts by weight, per 1 part by weight of the total amount of amino acids constituting the amino acid or peptide (hereinafter also referred to as the total amino acid amount). Is more preferably 0.01 to 100 parts by weight, and particularly preferably 0.1 to 50 parts by weight.
  • the total amount of amino acids in the food and drink material is such that 5-8 mol / l hydrochloric acid is added to the material and heated at 110-120 ° C. for 20-24 hours so that the amino acid or peptide is completely decomposed into amino acids. After being hydrolyzed, etc., it can be used as an amino acid analyzer and calculated as the total weight of individual amino acids.
  • the temperature at which the amino acid or peptide and uronic acid are coexisted and heated is preferably equal to or higher than the temperature at which the food or drink material is usually boiled to prepare a boiled food or drink.
  • 150 ° C. preferably 100 to 140 ° C., more preferably 110 to 130 ° C.
  • the heating time varies depending on the heating temperature, but is usually 30 minutes to 1 month, preferably 1 to 24 hours, more preferably 1 to 8 hours, and further preferably 3 to 8 hours.
  • the pH during heating is usually pH 6-9, preferably pH 6-8, more preferably pH 6.5-8. You may adjust pH so that it may become the said pH range with the acid or alkali which can be accept
  • a heat-treated product obtained by heating in the presence of an amino acid or peptide and uronic acid can be used as the vegetable stew feeling enhancer of the present invention as it is, but further, decolorization treatment, solid-liquid separation treatment, concentration treatment, drying
  • the treatment such as treatment may be performed alone or in combination to be used as the vegetable stew feeling enhancer of the present invention.
  • the vegetable stew feeling enhancer of the present invention if necessary, inorganic salts such as sodium chloride, potassium chloride, calcium chloride, carboxylic acids such as fumaric acid, malic acid, tartaric acid, citric acid, fatty acid, sodium glutamate, glycine, Amino acids such as alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, seasonings such as soy sauce, miso, meat extract, poultry extract and seafood extract, spices, herbs, etc. You may contain various additives which can be used for food-drinks, such as spices, dextrin, excipients, such as various starches.
  • the vegetable stew feeling enhancer of the present invention may have any shape such as liquid, powder or granule.
  • Examples of the method for enhancing the feeling of stewed vegetables according to the present invention include, for example, a method of adding the agent for enhancing the feeling of stewed vegetables according to the present invention as a part of a raw material when producing stewed vegetables and foods,
  • the method of adding when cooking by cooking, microwave cooking, etc., the method of adding at the time of eating, etc. are mention
  • the amount of the vegetable stew feeling enhancer of the present invention added to the vegetable stewed food or drink varies depending on the vegetable stewed food or drink to be added, but is, for example, 0.01 to 10 parts by weight with respect to 100 parts by weight of the vegetable stewed food or drink.
  • a vegetable stew feeling enhancement method of the present invention in addition to using the vegetable stew feeling enhancer of the present invention, a method of cooking by adding uronic acid to a food or drink material containing amino acids or peptides, and cooking. There is also a method in which uronic acid is added to a vegetable stewed food or drink and heated.
  • the amount of uronic acid to be added is preferably 0.01 to 1000 parts by weight, more preferably 0.01 to 500 parts by weight, more preferably 0.01 to 100 parts by weight with respect to 1 part by weight of the total amino acid in the food or drink material or the vegetable stewed food or drink. Part is more preferable, and 0.1 to 50 parts by weight is particularly preferable.
  • Conditions such as heating temperature and pH are the same as the conditions for preparing the vegetable stew feeling enhancer of the present invention.
  • Example 1 7.5 g of galacturonic acid and 50 g of a commercial soy protein hydrolyzate (manufactured by Kyowa Hakko Foods) are dissolved in 250 ml of water, the pH of the solution is adjusted to pH 8.0 with sodium hydroxide, and the solution is heated to 90 ° C. For 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder A. Moreover, powder B was obtained by performing the same operation except not using galacturonic acid.
  • a commercial soy protein hydrolyzate manufactured by Kyowa Hakko Foods
  • the total amount of amino acids in 1 g of the commercially available gelatin hydrolyzate used was calculated according to the above method and found to be 534 mg.
  • the sensory evaluation was evaluated according to the following criteria, with the consomme soup to which each powder was not added as a control and a control evaluation score of 3 points in each evaluation item.
  • the consomme soup obtained by adding the reaction product of protein hydrolyzate and uronic acid had a strong feeling of boiling.
  • Example 2 7.5 g of galacturonic acid and 50 g of yeast extract (manufactured by Kyowa Hakko Foods) were dissolved in 250 ml of water, the pH of the solution was adjusted to pH 8.0 with sodium hydroxide, and the solution was heated at 90 ° C. for 5 hours. The solution was cooled, adjusted to pH 6.5 with hydrochloric acid, and spray-dried to obtain Powder E. Moreover, the same operation was performed except not using galacturonic acid, and the powder F was obtained.
  • the total amount of amino acids in 1 g of the yeast extract used was calculated according to the above method and was 335 mg.
  • minestrone was prepared by a conventional method using whole tomato, garlic, onion, bouillon and the like.
  • beef stew was prepared using beef, tomato, celery, apple, ginger, parsley, potato, carrot, onion, bouillon and the like.
  • the sensory evaluation was evaluated according to the following criteria, with each of the evaluation items to which no powder was added as a control.
  • the consomme soup, minestrone, and beef stew obtained by adding the heated reaction product of yeast extract and galacturonic acid all had enhanced feeling of vegetable stew.
  • the consomme soup, minestrone and beef stew obtained by adding only galacturonic acid by the same method were all unsuitable as food and drink.
  • Example 3 10 g of galacturonic acid and 50 g of each amino acid listed in Table 3 were dissolved in 440 ml of water and adjusted to pH 8 with hydrochloric acid or sodium hydroxide.
  • the solution was heated at 90 ° C. for 5 hours. After the heat treatment, the solution was cooled and adjusted to pH 6.5 with hydrochloric acid. The resulting solution was spray dried to obtain a powder.
  • Corn potage was prepared by a conventional method using butter, whole corn, onion, chicken bouillon, fresh cream and the like.
  • the tomato sauce was prepared by a conventional method using garlic, onion, whole tomato, carrot, shallot and the like.
  • kimchi soup was prepared using pork, soup stock, radish, shimeji mushroom, Chinese cabbage, carrot and kimchi.
  • the foods and drinks to which the powder of the heat reaction product of amino acid and galacturonic acid was added had an enhanced feeling of stewed vegetables as compared to the additive-free food.
  • Example 4 Seasoning such as pork, onion, potato, carrot, soy sauce, sugar, mirin, sake, and galacturonic acid or glucuronic acid were placed in a container and boiled for 30 minutes on low heat to prepare meat potatoes.
  • meat potato (control) was prepared in the same manner except that galacturonic acid or glucuronic acid was not used.
  • the sensory evaluation was performed by eight panelists on the feeling of stewed meat potatoes (especially the rich sweetness obtained from each vegetable). The results are shown in Table 4.
  • Table 4 shows the evaluations selected most by the panelists in each test section.
  • the meat potato cooked with galacturonic acid or glucuronic acid added had an enhanced feeling of stewed vegetables compared to the non-added potato.
  • Example 5 Prepare curry by putting about 300g of raw materials including beef, flour, onion, apple, garlic, tomato, potato, carrot, curry powder, garam masala, 500ml water and 0.7g galacturonic acid in a container and simmering for 30 minutes on low heat did.
  • curry was prepared by the same method except that galacturonic acid was not used.
  • Table 5 shows the evaluations selected most by the panelists in each test area.
  • the curry prepared by adding galacturonic acid had an enhanced feeling of vegetable stew.
  • the present invention can be used in the field of producing foods and drinks that are stewed with vegetables such as curry, stew, and consomme soup, that is, vegetable stewed foods and drinks.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un agent pour améliorer la saveur de légumes étuvés, un aliment ou une boisson ayant une saveur de légumes étuvés et un procédé pour améliorer la saveur de légumes étuvés. L'invention concerne un procédé de production d'un agent pour améliorer la saveur de légumes étuvés qui se caractérise en ce qu'il comprend le chauffage d'un acide aminé ou d'un peptide en présence d'acide uronique ; un agent pour améliorer la saveur de légumes étuvés qui est produit par le procédé mentionné ci-dessus ; un aliment ou d'une boisson à base de légumes étuvés qui contient l'agent mentionné ci-dessus pour améliorer la saveur de légumes étuvés ; et un procédé pour améliorer la saveur de légumes étuvés d'un aliment ou d'une boisson à base de légumes étuvés, caractérisé en ce qu'il comprend l'addition à l'aliment ou à la boisson de l'agent mentionné ci-dessus pour améliorer la saveur de légumes étuvés. Le procédé pour améliorer la saveur de légumes étuvés d'un aliment ou d'une boisson peut être mis en œuvre en ajoutant de l'acide uronique à une matière pour aliment ou boisson contenant un acide aminé ou un peptide, comme un hydrolysat de protéines animales ou végétales ou un hydrolysat d'une culture microbienne, puis en chauffant le mélange.
PCT/JP2009/068325 2008-10-28 2009-10-26 Agent pour améliorer la saveur de légumes étuvés WO2010050429A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2009801372259A CN102159094A (zh) 2008-10-28 2009-10-26 蔬菜炖煮感增强剂
JP2010535777A JPWO2010050429A1 (ja) 2008-10-28 2009-10-26 野菜煮込み感増強剤

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008-276308 2008-10-28
JP2008276308 2008-10-28

Publications (1)

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WO2010050429A1 true WO2010050429A1 (fr) 2010-05-06

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CN (1) CN102159094A (fr)
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012085607A (ja) * 2010-10-22 2012-05-10 Kirin Kyowa Foods Co Ltd 調理感付与剤およびその製造方法
JP2015188346A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
JP2015188344A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
JP2015188345A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤およびその製造方法
JP2021180651A (ja) * 2020-05-19 2021-11-25 合肥工▲業▼大学HeFei University of Technology 減塩ソース煮込み家禽肉製品の加工方法

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Publication number Priority date Publication date Assignee Title
JPH0739338A (ja) * 1993-08-04 1995-02-10 Ajinomoto Co Inc 煮物用調味料
JPH09107886A (ja) * 1995-10-13 1997-04-28 Taiyo Kagaku Co Ltd 蛋白複合体
JP2002531110A (ja) * 1998-12-10 2002-09-24 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム フレーバ付与化合物を含むアロマ製品

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
JPH0739338A (ja) * 1993-08-04 1995-02-10 Ajinomoto Co Inc 煮物用調味料
JPH09107886A (ja) * 1995-10-13 1997-04-28 Taiyo Kagaku Co Ltd 蛋白複合体
JP2002531110A (ja) * 1998-12-10 2002-09-24 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム フレーバ付与化合物を含むアロマ製品

Non-Patent Citations (1)

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Title
KATSUMATA T. ET AL.: "Effect of Maillard reacted peptides on human salt taste and the amiloride- insensitive salt taste receptor (TRPVlt).", CHEM. SENSES., vol. 3, no. 7, 3 September 2008 (2008-09-03), pages 665 - 680 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012085607A (ja) * 2010-10-22 2012-05-10 Kirin Kyowa Foods Co Ltd 調理感付与剤およびその製造方法
JP2015188346A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
JP2015188344A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤
JP2015188345A (ja) * 2014-03-27 2015-11-02 Ｍｃフードスペシャリティーズ株式会社 風味改良剤およびその製造方法
JP2021180651A (ja) * 2020-05-19 2021-11-25 合肥工▲業▼大学HeFei University of Technology 減塩ソース煮込み家禽肉製品の加工方法
JP7136498B2 (ja) 2020-05-19 2022-09-13 合肥工▲業▼大学 減塩ソース煮込み家禽肉製品の加工方法

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CN102159094A (zh) 2011-08-17
JPWO2010050429A1 (ja) 2012-03-29

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