JP3276466B2 - Pickled element - Google Patents
Pickled elementInfo
- Publication number
- JP3276466B2 JP3276466B2 JP17256293A JP17256293A JP3276466B2 JP 3276466 B2 JP3276466 B2 JP 3276466B2 JP 17256293 A JP17256293 A JP 17256293A JP 17256293 A JP17256293 A JP 17256293A JP 3276466 B2 JP3276466 B2 JP 3276466B2
- Authority
- JP
- Japan
- Prior art keywords
- pickled
- lightly
- added
- salt
- acid
- 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 - Fee Related
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- Storage Of Fruits Or Vegetables (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は浅漬の素に関し、より詳
しくは減塩も可能でしかも短時間漬けておくだけで味の
良い浅漬を作ることができる浅漬の素に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lightly pickled element, and more particularly to a lightly pickled element that can be reduced in salt and can be prepared with a good taste only by being pickled for a short time.
【０００２】[0002]
【従来の技術】漬物は古くから食塩を利用して保存性を
もたせた食品として発達してきたが、近年健康上の理由
から減塩の傾向にある。従来の浅漬の素は食塩、糖質、
糖アルコール、調味料等の調味剤からなり、この調味剤
を高浸透圧にすることで浅漬をつくろうとするものであ
る。したがって塩分濃度が高く、消費者の減塩の要望に
応えたものとは言えなかった。また、漬け込む時間は糠
味噌への漬け込みに比べ短くはなっているものの５時間
以上必要で、たとえば夕食の仕度時に漬けてその夕食の
おかずとすることはできず、もっと短時間でできる浅漬
の素が求められている。さらに従来の浅漬の素は漬け込
む時間を短縮し均一に漬けるために、浅漬の素と野菜を
いれた袋を手でもむことが必要であるなど、手間がかか
った。2. Description of the Related Art Pickles have long been developed as foods having a preservative property using salt, but in recent years tend to reduce salt for health reasons. Traditional pickles are salt, carbohydrate,
It consists of seasonings such as sugar alcohols and seasonings, and attempts to make shallow pickles by making this seasoning a high osmotic pressure. Therefore, the salt concentration was high, and it could not be said that it responded to the demand of consumers to reduce salt. In addition, the time for pickling is shorter than that for pickling in bran miso, but it takes at least 5 hours. For example, it is not possible to pickle at the time of preparing dinner and use it as a side dish for dinner. It has been demanded. Furthermore, in order to shorten the time for soaking and to soak uniformly, it is necessary to remove the bag containing the lightly pickled soup and vegetables by hand.
【０００３】[0003]
【発明が解決しようとする課題】本発明は浅漬を減塩し
た条件でも１時間以内で、しかも手でもむ等の手間をか
けずに、一般家庭でも容易かつ安全に浅漬をつくること
ができる浅漬の素を提供することを目的とする。SUMMARY OF THE INVENTION The present invention relates to a shallow pickle that can be easily and safely made even at ordinary households within one hour even under conditions of reduced salt in the pickle, and without the need for manual handling. The purpose is to provide the element.
【０００４】[0004]
【課題を解決するための手段】本発明者は上記課題を解
決すべく鋭意研究を重ねた結果、炭酸水を用いて漬け込
むことにより減塩が可能となり、また手間をかけずに短
時間に漬けられることを発見し発明に至った。すなわち
本発明は、食塩、糖質、糖アルコール、調味料等の調味
剤と炭酸水からなる漬け液をいれた容器の中に野菜を浸
し発泡が落ち着いてから容器にフタをしておくだけで、
減塩した条件下でも１時間以内に浅漬ができあがること
を本発明者が発見し、またこの漬け液の炭酸水の代わり
に炭酸水素塩及び又は炭酸塩と有機酸とを水に溶かした
ものでも同じ効果がみられることを発見したことに基づ
くものである。浅漬の素としては食塩、糖質、糖アルコ
ール、調味料等で調味剤をつくり、そこにガス内圧がた
とえば２０℃換算で５ｋｇ／ｃｍ2である炭酸水を加
え、漬け液を０．１〜３．５ｋｇ／ｃｍ2とすればよ
い。このとき調味剤は水溶液でも固体でも構わない。工
業的には調味剤の水溶液に直接炭酸ガスを溶かし込むこ
ともできる。The inventor of the present invention has conducted intensive studies to solve the above-mentioned problems. As a result, the salt can be reduced by immersing in carbonated water, and the salt can be immersed in a short time without any trouble. It was discovered that it could be done and led to the invention. In other words, the present invention only requires that the vegetables are immersed in a container in which a pickling solution composed of seasonings such as salt, carbohydrates, sugar alcohols, and seasonings and carbonated water has been added, and that the foaming has settled, and then the container be closed with a lid. ,
The present inventor has found that shallow pickling can be completed within one hour even under reduced salt conditions, and it is also possible to use a solution prepared by dissolving bicarbonate and / or carbonate and an organic acid in water instead of carbonated water of the pickled solution. It is based on the finding that the same effect is observed. As a lightly pickled base, a seasoning is made with salt, sugar, sugar alcohol, seasoning, and the like, and a carbonated water having a gas internal pressure of, for example, 5 kg / cm 2 in terms of 20 ° C. is added thereto, and the pickling solution is 0.1 to 0.1%. It may be 3.5 kg / cm 2 . At this time, the seasoning may be an aqueous solution or a solid. Industrially, carbon dioxide gas can be directly dissolved in an aqueous solution of a seasoning.
【０００５】炭酸水は室温で０．１ｋｇ／ｃｍ2未満で
は、浅漬の仕上がりが悪く１時間以内では十分には漬か
らない。０．１ｋｇ／ｃｍ2以上であれば１時間以内に
味の良い浅漬ができるが、３．５ｋｇ／ｃｍ2を超える
と、漬け込んだ容器を開ける際にふきこぼれたり、高圧
で容器が破損するおそれがある。炭酸入りの清涼飲料水
のガス内圧は通常室温で３．５ｋｇ／ｃｍ2以下であ
り、本発明においても安全のため３．５ｋｇ／ｃｍ2以
下であることが望ましい。このようにしてできた浅漬の
素は通常の炭酸入り清涼飲料水と同様に製造、販売で
き、その容器の中または別容器に浅漬の素と漬けたい野
菜をいれ、発泡が落ち着いてからフタを閉め１０分から
１時間おくだけで浅漬ができあがる。[0005] When the temperature of the carbonated water is less than 0.1 kg / cm 2 at room temperature, the finish of shallow pickling is poor and the pickling is not sufficiently pickled within one hour. If it is 0.1 kg / cm 2 or more, good taste shallow pickling can be done within 1 hour, but if it exceeds 3.5 kg / cm 2 , spillage may occur when opening the container, or the container may be damaged by high pressure. is there. The internal gas pressure of the carbonated soft drink is usually 3.5 kg / cm 2 or less at room temperature, and is preferably 3.5 kg / cm 2 or less for safety in the present invention. The lightly pickled soup made in this way can be manufactured and sold in the same way as ordinary carbonated soft drinks.Put the lightly pickled soup and the vegetables to be pickled in its container or in a separate container, and after the foaming has settled, remove the lid. Just close and leave for 10 minutes to 1 hour to finish pickling.
【０００６】また炭酸水を加えるかわりに炭酸水素塩お
よびまたは炭酸塩と有機酸を含む発泡剤を加える方法も
同様の効果が認められた。すなわち食塩、糖質、糖アル
コール、調味料等の調味剤に炭酸水素塩及び又は炭酸塩
と有機酸を含む発泡剤を加えた浅漬の素（水溶液でも固
体でもよい）を漬けたい野菜とともに容器にいれ、必要
に応じ水を加え発泡が落ち着いてから蓋を閉め１０分か
ら１時間おくだけで浅漬ができあがる。このとき浅漬の
素は調味剤と発泡剤とを別々に加えてもよく両剤と野菜
の添加の順序は問わない。また一度使用した漬け液に発
泡剤を追加し調味液はそのままで繰り返し使用すること
もできる。A similar effect has been observed in a method of adding a bicarbonate and / or a blowing agent containing a carbonate and an organic acid instead of adding carbonated water. In other words, a container with salted vegetables such as salt, carbohydrate, sugar alcohol, seasonings, etc. added with bicarbonate and / or a foaming agent containing a carbonate and an organic acid is added together with vegetables to be pickled. If necessary, add water as needed, and after the foaming has settled down, close the lid and leave it for 10 minutes to 1 hour to complete pickling. At this time, the seasoning and the foaming agent may be separately added to the lightly pickled base, and the order of addition of both the seasoning and the vegetables does not matter. Further, a foaming agent can be added to the pickling liquid used once, and the seasoning liquid can be used repeatedly as it is.
【０００７】発泡剤の添加時は発泡が激しいため５℃前
後の低温が望ましいが限定はされない。発泡剤中の炭酸
水素塩およびまたは炭酸塩は食品添加物であるものが好
ましく、炭酸水素ナトリウム、炭酸水素アンモニウム、
炭酸カリウム、炭酸アンモニウム、その他から選ばれる
１種または２種以上を用いることができる。添加量とし
ては漬け液に対して０．５〜５％（重量、以下同じ）が
好ましい。発泡剤中の有機酸は食品添加物であるものが
好ましく、クエン酸、ＤＬ−酒石酸、Ｌ−酒石酸、ＤＬ
−リンゴ酸、フマル酸ナトリウム、乳酸、酢酸、氷酢
酸、コハク酸、コハク酸ナトリウム、コハク酸２ナトリ
ウム、グルコン酸、グルコノデルタラクトン、その他か
ら選ばれる１種又は２種以上を用いることができる。添
加量としては炭酸水素塩及び又は炭酸塩に対して５０〜
１５０％が好ましい。浅漬の素に野菜を漬ける場合は固
体の浅漬の素に換算して５〜５０％の水溶液とし、この
液に野菜を漬け発泡がおちついてから蓋をし１０〜６０
分置けばよい。または調味剤の水溶液に先に野菜を漬け
ておき、あとで発泡剤を添加して発泡が落ち着いてから
フタをしてもよい。炭酸水と発泡剤を併用してもよいこ
とは明らかである。次に実施例を示し本発明をさらに詳
細に説明する。When a foaming agent is added, a low temperature of about 5 ° C. is desirable because foaming is severe, but there is no limitation. The bicarbonate and / or carbonate in the foaming agent is preferably a food additive, such as sodium bicarbonate, ammonium bicarbonate,
One or more selected from potassium carbonate, ammonium carbonate, and others can be used. The addition amount is preferably 0.5 to 5% (weight, the same applies hereinafter) based on the pickling solution. The organic acid in the foaming agent is preferably a food additive, and citric acid, DL-tartaric acid, L-tartaric acid, DL
-One or more selected from malic acid, sodium fumarate, lactic acid, acetic acid, glacial acetic acid, succinic acid, sodium succinate, disodium succinate, gluconic acid, glucono delta lactone and others can be used. . The addition amount is 50 to the bicarbonate and / or carbonate.
150% is preferred. When vegetables are immersed in the lightly pickled base, convert it to a solid 50 to 50% aqueous solution in terms of solid lightly pickled base.
You just have to put them apart. Alternatively, the vegetables may be first pickled in an aqueous solution of a seasoning, and a foaming agent may be added later to close the lid after foaming has settled down. Obviously, carbonated water and a blowing agent may be used in combination. Next, the present invention will be described in more detail with reference to examples.
【０００８】[0008]
実施例１ 調味剤として表１の組成で５００部（重量、以下同じ）
つくり、５ｋｇ／ｃｍ2（２０℃、以下同じ）の炭酸水
５００部と混合し浅漬の素をつくった。Example 1 As a seasoning, 500 parts (weight, the same applies hereinafter) of the composition shown in Table 1
The mixture was mixed with 500 parts of 5 kg / cm 2 (20 ° C., hereinafter the same) carbonated water to prepare a lightly pickled base.
【表１】 比較例１ 実施例１の表１の調味剤５００部に清水５００部を加え
たもの（比較品１）と、実施例１の浅漬の素とをそれぞ
れ１Ｌずつ調製し、底面の直径１０ｃｍ高さ１２ｃｍの
円柱形の密閉フタ付きガラス瓶にいれ、その中にキュウ
リを幅７ｍｍで輪切りにしたものを漬けてフタをし一定
時間ごとに取り出してキュウリの漬かり具合を比較し
た。結果は表２のように実施例１の浅漬の素では３０分
ほどで浅漬ができあがったのに対し他方は２時間でも十
分ではなかった。また３０分後と２時間後の浅漬を試食
すると実施例１の方は明らかに漬物の味であるが、すっ
きりとした爽やかな後味であり食感もサクサクとしてい
てサラダにも適したものであった。他方は味が濃く、２
時間後のものは食感のサクサク感がうすれゴム的な食感
に近づいた。さらに実施例１の浅漬は均一に漬かった
が、比較品１の浅漬は容器の上部と底に近いところとで
は漬かり具合が異なっていた。[Table 1] Comparative Example 1 500 parts of the seasonings shown in Table 1 of Example 1 plus 500 parts of fresh water (Comparative Product 1) and the lightly pickled base of Example 1 were each prepared in a volume of 1 L, and the height of the bottom surface was 10 cm in diameter. The cucumber was placed in a 12 cm cylindrical glass bottle with a closed lid, and cucumber sliced into a 7 mm-wide slice was immersed in the jar. The lid was taken out at regular intervals, and the degree of immersion of the cucumber was compared. As shown in Table 2, the lightly pickled element of Example 1 completed lightly pickled in about 30 minutes, whereas the other two hours was not sufficient. In addition, when sampling the pickled vegetables 30 minutes and 2 hours later, Example 1 clearly shows the taste of pickles, but has a refreshing and refreshing finish, and has a crispy texture and is suitable for salads. Was. The other has a strong taste, 2
After a lapse of time, the crispness of the texture became slightly closer to a rubbery texture. Further, the lightly pickled in Example 1 was uniformly pickled, but the lightly pickled comparative product 1 was different in the degree of pickling between the top and the bottom of the container.
【表２】 記号の説明（以下同じ） −：変化なし ±：やや漬物らしい風味 ＋：かなり漬物らしい風味 ＋＋：漬物として完成[Table 2] Explanation of symbols (the same applies hereinafter)-: No change ±: Slightly pickled flavor +: Pretty pickled flavor ++: Completed as pickle
【０００９】実施例２ 調味剤として表３の組成で５００部つくり、５ｋｇ／ｃ
ｍ2の炭酸水５００部と混合し浅漬の素をつくった。Example 2 500 parts as a seasoning with the composition shown in Table 3 and 5 kg / c
It was mixed with 500 parts of carbonated water of m 2 to make a lightly pickled element.
【表３】 比較例２ 実施例１と実施例２の浅漬の素をそれぞれ１Ｌずつ調製
し、底面の直径１０ｃｍ高さ１２ｃｍの円柱形の密閉フ
タ付きガラス瓶にいれ、その中にキュウリを幅７ｍｍで
輪切りにしたものを漬けてフタをし一定時間ごとに取り
出してキュウリの漬かり具合を比較した。味はいずれも
切れがあり、食感もサクサクとしておりサラダにも適し
ていた。実施例２の方はかなり薄味であったが生のキュ
ウリに調味料等をまぶしただけのものとは明らかに異な
り漬物風味になっていた。実施例２の浅漬の素は実施例
１のものから食塩を抜いたもので、醤油中の食塩も含め
ると食塩の濃度は実施例１の浅漬の素で５．６重量％、
実施例２の浅漬の素で０．６重量％となる。従来の浅漬
の素はだいたい６〜１２重量％である。実施例１と２と
では浸透圧は大きく違ってくるが結果は表４に示すよう
にほぼ同じであった。このことから本発明にかかる浅漬
の素は浅漬の効果に問題なく減塩が実施できることがわ
かった。[Table 3] Comparative Example 2 1 L of each of the lightly pickled bases of Example 1 and Example 2 was prepared, placed in a cylindrical glass bottle with a closed bottom having a diameter of 10 cm and a height of 12 cm, and the cucumber was cut into 7 mm-width pieces. The cucumber was pickled, capped, taken out at regular intervals, and the cucumber was pickled. All tastes were cut off, the texture was crispy and suitable for salads. Example 2 had a considerably lighter taste, but had a pickled flavor, which was clearly different from a raw cucumber just sprinkled with a seasoning or the like. The salted pickle of Example 2 is obtained by removing the salt from that of Example 1, and when the salt in soy sauce is included, the salt concentration is 5.6% by weight of the salted pickle of Example 1.
It becomes 0.6% by weight in the lightly pickled element of Example 2. Conventional lightly pickled base is about 6 to 12% by weight. The osmotic pressures of Examples 1 and 2 differed greatly, but the results were almost the same as shown in Table 4. From this, it was found that the lightly pickled element according to the present invention could reduce the salt without any problem in the lightly pickled effect.
【表４】 [Table 4]
【００１０】実施例３ 表５の組成で浅漬の素を４０部つくった。EXAMPLE 3 Forty parts of a lightly pickled base having the composition shown in Table 5 were prepared.
【表５】 [Table 5]
【００１１】実施例４ 表６の組成で浅漬の素を４０部つくった。Example 4 Forty parts of a lightly pickled base having the composition shown in Table 6 were prepared.
【表６】 [Table 6]
【００１２】実施例５ 表７の組成の調味剤および表８の組成の発泡剤を調製
し、２剤式の粉末浅漬の素をつくった。Example 5 A seasoning having the composition shown in Table 7 and a foaming agent having the composition shown in Table 8 were prepared to prepare a two-part powdered lightly pickled base.
【表７】 [Table 7]
【表８】 実験例 実施例５の浅漬の素を調味剤、発泡剤ともに３０ｇずつ
調製し、調味剤は７．５％の水溶液とし５℃に冷却し
た。底面の直径１０ｃｍ高さ１２ｃｍの円柱形の密閉フ
タ付きガラス瓶に調製した調味剤水溶液を３９０ｇい
れ、ナスを幅１０ｍｍで輪切りにしたものを適量いれ
た。その中に発泡剤１０ｇを加えゆるくかき混ぜた。発
泡はすぐに落ち着き、フタをして３０分漬けた。３０分
後漬けたナスを取り出し、同量の別の輪切りにしたナス
をいれ、発泡剤１０ｇを追加してゆるくかき混ぜた。そ
の後フタをし３０分後にナスを取り出し、再び同量の別
の輪切りにしたナスをいれ、発泡剤１０ｇを追加してゆ
るくかき混ぜた。その後フタをし３０分後に取り出し
た。計３回同じ調味液で漬けたナスを試食したところ、
差はみられずどれもおいしい浅漬となっていた。[Table 8] Experimental Example 30 g each of the seasoning and the foaming agent was prepared from the lightly pickled base of Example 5, and the seasoning was converted into a 7.5% aqueous solution and cooled to 5 ° C. 390 g of the prepared seasoning aqueous solution was put into a cylindrical glass bottle with a closed lid having a diameter of 10 cm at the bottom and a height of 12 cm, and an eggplant having a width of 10 mm and being sliced into an appropriate amount was added. 10 g of a foaming agent was added thereto, and the mixture was loosely stirred. Foaming settled down immediately, covered and soaked for 30 minutes. After 30 minutes, the pickled eggplant was taken out, the same amount of another eggplant cut into slices was added, and 10 g of a foaming agent was added, followed by gentle stirring. Then, the lid was put on, and 30 minutes later, the eggplant was taken out. Another eggplant, which had been sliced in the same amount, was added again, and 10 g of a foaming agent was added, followed by gentle stirring. Thereafter, the lid was closed and taken out 30 minutes later. After tasting the eggplant pickled with the same seasoning liquid a total of three times,
No difference was seen and all were delicious pickles.
【００１３】[0013]
【発明の効果】本発明により浅漬を減塩した条件、たと
えば醤油等に含まれる食塩以外には一切食塩を添加しな
い条件でも１時間以内で、しかも手でもむ等の手間をか
けずに、一般家庭でも容易かつ安全に浅漬をつくること
ができる浅漬の素を提供することができた。従来は浅漬
の素の浸透圧を高くしてその浸透圧で漬けるものである
が、これだと野菜中の水分がしみだし野菜組織が萎えゴ
ムのような食感になり、またしみだした水分のせいで浅
漬の素と野菜の間に濃度の低い部分が生じ、このため漬
かりが悪く漬けた容器の上部と底付近で漬かり具合の差
が生じ、手でもんだり撹拌したりして拡散することが必
要であった。本発明ではただ漬けておくだけで何の手間
もいらず、また本発明にかかる浅漬の素でつけた野菜は
組織がしっかりとしたままで漬物となるためサクサクと
食感がよくサラダにも適しており、味も炭酸により切れ
がでてすっきりとしており、容器内の場所による漬かり
具合の差がない。こうしたことは従来の浅漬の素では達
し得なかったことである。また本発明にかかる浅漬の素
は清涼飲料水のようなビン入りの液体でも粉末や錠剤と
いった固体でも容易につくることができ、しかも調味剤
と発泡剤をわけることにより同じ調味液で繰り返し別の
野菜を漬け込むことができるようになった。本発明では
漬けるのに必要な時間はわずか１時間以内という短さで
あり、従来では不可能であった、夕食の仕度時に漬けて
その夕食のおかずとすることができるようになった。According to the present invention, under conditions in which salt is reduced in shallow pickles, for example, in a condition in which no salt is added except for the salt contained in soy sauce or the like, it can be generally prepared within one hour and without the need for manual handling. We were able to provide a lightly pickled element that can be easily and safely made at home. In the past, the osmotic pressure of the lightly pickled element was raised and immersed with that osmotic pressure, but with this, the moisture in the vegetables exudes, the vegetable tissue wilts, and it becomes a rubbery texture, and the exuded moisture Because of this, a low concentration part occurs between the lightly pickled base and vegetables, which causes a difference in the degree of pickling near the top and bottom of the poorly pickled container, and spreads by hand or stirring It was necessary. In the present invention, the vegetables pickled with the lightly pickled base according to the present invention are pickled with a firm tissue, so that they are pickled with a firm texture and suitable for salads. The taste is sharp and clear due to carbonic acid, and there is no difference in pickling condition depending on the location in the container. This is something that could not be achieved with conventional pickles. In addition, the pickled soy sauce according to the present invention can be easily prepared as a liquid in a bottle such as soft drink or a solid such as a powder or a tablet. Vegetables can now be pickled. In the present invention, the time required for pickling is as short as only one hour or less, and it has become possible to pickle at the time of dinner preparation, which was not possible in the past, and make it a side dish of the dinner.
Claims (3)
ｍ2である炭酸水を使用することを特徴とする浅漬の
素。1. The gas internal pressure is 0.1 to 3.5 kg / c at room temperature.
elements of Asazuke, characterized by the use of carbonated water is m 2.
特徴とする浅漬の素。 Ａ．漬け液に対しての添加量が０．５〜５重量％であ
る、炭酸水素塩及び又は炭酸塩 Ｂ．上記Ａに対しての添加量が５０〜１５０重量％であ
る有機酸2. A lightly pickled element characterized by using a foaming agent containing the following A and B: A. The amount added to the pickling liquid is 0.5 to 5% by weight.
That, bicarbonate and or carbonate B. Organic acid whose addition amount to the above A is 50 to 150% by weight
特徴とする浅漬の素。 Ａ．漬け液に対しての添加量が０．５〜５重量％である
炭酸水素ナトリウム Ｂ．上記Ａに対しての添加量が５０〜１５０重量％であ
る、酒石酸、クエン酸、乳酸、酢酸から選ばれる１種又
は２種以上3. A lightly pickled base characterized by using a foaming agent containing the following A and B: A. Sodium bicarbonate whose amount to be added is 0.5 to 5% by weight . The amount of addition to the above A is 50 to 150% by weight.
That, tartaric acid, citric acid, lactic acid, one or more compounds selected from acetic acid
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17256293A JP3276466B2 (en) | 1993-06-17 | 1993-06-17 | Pickled element |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17256293A JP3276466B2 (en) | 1993-06-17 | 1993-06-17 | Pickled element |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0798A JPH0798A (en) | 1995-01-06 |
| JP3276466B2 true JP3276466B2 (en) | 2002-04-22 |
Family
ID=15944157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17256293A Expired - Fee Related JP3276466B2 (en) | 1993-06-17 | 1993-06-17 | Pickled element |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3276466B2 (en) |
-
1993
- 1993-06-17 JP JP17256293A patent/JP3276466B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 新潟県食品研究所研究報告，Ｖｏｌ．２２，（１９８７），ｐ．７−１０ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0798A (en) | 1995-01-06 |
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