JP3534931B2 - Toro potato viscosity improver - Google Patents
Toro potato viscosity improverInfo
- Publication number
- JP3534931B2 JP3534931B2 JP01688196A JP1688196A JP3534931B2 JP 3534931 B2 JP3534931 B2 JP 3534931B2 JP 01688196 A JP01688196 A JP 01688196A JP 1688196 A JP1688196 A JP 1688196A JP 3534931 B2 JP3534931 B2 JP 3534931B2
- Authority
- JP
- Japan
- Prior art keywords
- viscosity
- fine powder
- yam
- powder
- eggshell
- 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 - Lifetime
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Description
【０００１】[0001]
【発明の属する技術分野】本発明はとろろ芋の新規な粘
度向上剤に関する。TECHNICAL FIELD The present invention relates to a novel viscosity improver for grated yam.
【０００２】[0002]
【従来の技術】ヤマノイモ科に属する芋を摺りおろして
得られるとろろ芋は、独特の風味、食感を有し、一般に
生食用として用いられることが多い。しかしながらヤマ
ノイモ科に属する芋は腐敗しやすく、また摺りおろし作
業は手間がかかるので、種々のとろろ芋の加工品が提案
されている。例えば、冷凍とろろ芋やヤマノイモ科に属
する芋を凍結乾燥して粉砕した乾燥ヤマノイモ粉末など
があるが、これらのとろろ芋の加工品は、解凍や水戻し
するといずれも粘度が低下したものとなり、とろろ芋本
来の食感とはならない。また、ヤマノイモ科に属するナ
ガイモは、ヤマトイモやツクネイモに比較して水分含量
が多いため粘度が低く、ナガイモ粉末を実際の水分含量
よりも少量の清水で水戻しすることにより粘度を向上さ
せており、歩留りが悪いものとなっている。2. Description of the Related Art Grated yams obtained by slicing down potatoes belonging to the yam family have a unique flavor and texture and are generally used for raw food. However, since potatoes belonging to the yam family are easy to rot, and the work of slicing and grazing is troublesome, various processed products of grated yam have been proposed. For example, there are dried yam powders obtained by freeze-drying and crushing frozen grated yams and potatoes belonging to the family Yasmaceae.The processed products of these grated yams have a reduced viscosity when thawed or reconstituted with water. It does not have the original texture of potatoes. In addition, since the potatoes belonging to the yam family have a higher water content than the yams and tsukuneimo, the viscosity is low, and the viscosity is improved by reconstitution of the yam powder with a smaller amount of fresh water than the actual water content, The yield is poor.
【０００３】そこで従来より、とろろ芋の粘度を維持又
は向上させるため、糖類を添加する方法（特公昭６２−
１０６２３号公報）や、リン酸塩を添加する方法（特公
平４−７１８２号公報）、ガム質を添加する方法（特公
平５−５１２５８号公報）などが提案されている。Therefore, conventionally, in order to maintain or improve the viscosity of grated yam, a method of adding sugar (Japanese Patent Publication No. 62-
No. 10623), a method of adding a phosphate (Japanese Patent Publication No. 4-7182), a method of adding a gum substance (Japanese Patent Publication No. 5-51258), and the like.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、近年需
要者の健康志向の高まりから自然食品からなるとろろ芋
の粘度向上剤が強く望まれている。そこで本発明は、自
然食品からなり、安価でかつ安全に使用できるとろろ芋
の粘度向上剤を提供することを目的とする。However, in recent years, there has been a strong demand for a viscosity improver for grated yam consisting of natural foods due to the increasing health consciousness of consumers. Therefore, an object of the present invention is to provide a viscosity improver for grated yam, which is composed of natural foods and can be used inexpensively and safely.
【０００５】[0005]
【課題を解決するための手段】本発明者は上記の目的を
達成するために種々検討した結果本発明に到達した。す
なわち、本発明は、（１）卵殻微粉末を有効成分とする
とろろ芋の粘度向上剤、及び、（２）卵殻微粉末の最大
粒子径を８８μ以下にすることとした（１）項に記載の
とろろ芋の粘度向上剤を提供するものである。The present inventor has arrived at the present invention as a result of various studies to achieve the above object. That is, according to the present invention, (1) the eggshell fine powder is used as an active ingredient, and the viscosity improving agent for roe potato is (2) the maximum particle size of the eggshell fine powder is 88 μm or less. The present invention provides a viscosity improver for grated yam.
【０００６】本発明によりとろろ芋の粘度が向上する理
由は定かではないが、卵殻微粉末の立体構造の特徴であ
る微細な気孔がとろろ芋に作用するのではないかと推察
される。また、卵殻微粉末のｐＨの影響も考えられる
が、卵殻中に含まれる微量成分例えばある特定の蛋白質
が、卵殻微粉末の粒度を微細にすることで、とろろ芋と
接する量が多くなりとろろ芋の粘度をだす成分に作用し
て粘度を向上させるのではないかと推察される。[0006] The reason why the viscosity of grated yam is improved by the present invention is not clear, but it is speculated that the fine pores that characterize the three-dimensional structure of egg shell fine powder may act on the grated yam. Although the effect of pH of the eggshell fine powder may be considered, a minute amount of components contained in the eggshell, for example, a specific protein, makes the eggshell fine powder finer to increase the amount of contact with the grated yam. It is presumed that it may act on the component that raises the viscosity to improve the viscosity.
【０００７】[0007]
【発明の実施の形態】以下本発明を詳細に説明する。
尚、本発明において「％」はすべて「重量％」を意味す
る。本発明において用いられる卵殻微粉末とは、鳥類を
由来とする卵、望ましくは鶏卵の卵殻を粉砕し、微細な
粉末状にしたものである。本発明において卵殻微粉末を
有効成分とするとは、卵殻微粉末そのものでも良く、ま
た、蛋白質や増粘多糖類、調味料などと混合したもので
もよい。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
In the present invention, all "%" mean "% by weight". The fine eggshell powder used in the present invention is an egg shell derived from birds, preferably chicken eggshell, which is ground into a fine powder. In the present invention, the egg shell fine powder as an active ingredient may be the egg shell fine powder itself, or may be a mixture with a protein, a thickening polysaccharide, a seasoning and the like.
【０００８】本発明におけるとろろ芋とは、植物学上ヤ
マノイモ科に属する芋を半固形状の粘性物に加工したも
のをいう。また、粘度とは、とろろ芋について日本工業
規格に適合したＢ型粘度計により測定した場合、具体的
な数値で示される粘性の度合いのことをいう。The grated yam in the present invention refers to a botanically-processed potato that has been processed into a semi-solid viscous material. In addition, the viscosity means the degree of viscosity indicated by a specific numerical value when the grated yam is measured with a B-type viscometer conforming to Japanese Industrial Standards.
【０００９】本発明の粘度向上剤である卵殻微粉末は、
植物学上ヤマノイモ科に属する芋に効果的であり、具体
的にはヤモノイモ、イチョウイモ、ツクネイモ、イセイ
モ、ジネンジョ、ナガイモ、ダイショイモなどがあげら
れる。これらヤマノイモ科に属する芋を摺りおろすと、
特有の粘性と曳糸性を有するとろろ芋を得るこどができ
る。本発明の粘度向上剤はとろろ芋に添加混合するだけ
でその粘度を向上させることができる。また、とろろ芋
を凍結保管したり乾燥粉末化して粘度の落ちたものに対
して、本発明の粘度向上剤を添加しても、その粘度を向
上させることができる。The eggshell fine powder, which is the viscosity improver of the present invention, is
Botanically effective for potatoes belonging to the family Yasmineae, specifically, yams, ginkgo, tsukuneimo, yams, geninjo, yams, and sweet potatoes. When these potatoes belonging to the yam family are grated,
It is possible to obtain grated yam with a unique viscosity and spinnability. The viscosity improver of the present invention can be improved in viscosity simply by adding and mixing it with grated yam. Further, the viscosity can be improved by adding the viscosity improver of the present invention to a product whose viscosity has dropped due to frozen storage of grated yam or dry powder.
【００１０】本発明の粘度向上剤（卵殻微粉末純品換
算）の添加量は、とろろ芋（固形分換算）に対して０．
１〜５．０％程度でよく望ましくは０．５〜２．０％程
度である。０．１％未満だと本発明の効果が得にくく、
一方、５．０％を越えて添加してもとろろ芋の粘度はあ
まり向上せず、添加する卵殻微粉末が無駄になる傾向に
ある。The addition amount of the viscosity improver of the present invention (converted into fine eggshell powder) is 0.
It may be about 1 to 5.0%, and preferably about 0.5 to 2.0%. If it is less than 0.1%, the effect of the present invention is difficult to obtain,
On the other hand, even if added in excess of 5.0%, the viscosity of grated yam does not improve so much, and the eggshell fine powder to be added tends to be wasted.
【００１１】尚、この粘度向上剤は卵白、乳蛋白、大豆
蛋白、ゼラチンなどの蛋白質や、グアーガム、キサンタ
ンガム、カラギーナン、タマリンドガム、寒天、ペクチ
ンなどの多糖類、その他調味料などを一種又は二種以上
混合して用いてもよい。The viscosity improver includes proteins such as egg white, milk protein, soybean protein and gelatin, polysaccharides such as guar gum, xanthan gum, carrageenan, tamarind gum, agar and pectin, and one or two kinds of seasonings. The above may be mixed and used.
【００１２】また、この粘度向上剤は粉状でも液状ある
いはペースト状でもよい。乾燥ヤマノイモ粉末に粘度向
上剤を用いる場合は粉状のものを用いると便利で、あら
かじめ乾燥ヤマノイモ粉末に添加混合しておけばよい。
そして食する前に清水にて水戻しするだけで粘度のある
とろろ芋を得ることができる。これにより常温保存可能
なとろろ芋の粉末が得られる。また、液状あるいはペー
スト状のものを用いると、添加する際、粉が舞散るのを
防ぐことができ、さらに、ダマになることはない。液状
あるいはペースト状のものを得るには、清水や蛋白質、
多糖類などを用いればよい。The viscosity improver may be in the form of powder, liquid or paste. When a viscosity improver is used for the dried yam powder, it is convenient to use a powdery one, and it may be added to and mixed with the dried yam powder in advance.
The viscous grated yam can be obtained simply by reconstitution with fresh water before eating. As a result, grated yam powder that can be stored at room temperature is obtained. Moreover, when a liquid or paste-like substance is used, it is possible to prevent the powder from scattering when added, and further, it does not cause lumps. To obtain a liquid or pasty product, clean water, protein,
A polysaccharide or the like may be used.
【００１３】卵殻微粉末をとろろ芋の粘度向上剤として
用いる場合には後記する試験例に示すように、最大粒子
径が８８μ以下、望ましくは３７μ以下である卵殻微粉
末がよい。最大粒子径が８８μを越えて大きい卵殻微粉
末だと、本発明の効果が得にくくなる。また、最大粒子
径が３７μ以下であると、食した時の舌触りが滑らかに
なるので望ましい。尚、最大粒子径２０μ以下の卵殻微
粉末を用いると本発明の効果が顕著に得られ特に好まし
い。When the egg shell fine powder is used as a viscosity improving agent for grated yam, the egg shell fine powder having a maximum particle size of 88 μm or less, preferably 37 μm or less is preferable, as shown in the test example described later. If the eggshell fine powder has a maximum particle size exceeding 88 μ and is large, the effect of the present invention is difficult to obtain. Further, if the maximum particle size is 37 μm or less, the texture of the tongue when eating is smooth, which is desirable. It is particularly preferable to use egg shell fine powder having a maximum particle size of 20 μm or less because the effect of the present invention can be remarkably obtained.
【００１４】以下本発明で用いる卵殻微粉末の製造方法
の一例を説明する。まず卵を割卵して内容卵液を除去し
たのち、卵殻を粗粉砕し、卵殻膜を取り除いた後、よく
洗浄して乾燥する。乾燥後の卵殻の水分含量は約５％以
下になるようにするのが望ましい。次いでハンマーミル
等の粗粉砕機で粗粉砕後、微粉砕機にかけて微粉末化す
る。微粉砕機にかける時間、回数により、卵殻微粉末の
粒子径を調節することができる。An example of the method for producing the eggshell fine powder used in the present invention will be described below. First, the eggs are crushed to remove the contents of the egg liquid, the eggshells are roughly crushed, the eggshell membranes are removed, and the eggs are thoroughly washed and dried. It is desirable that the water content of the dried eggshell be about 5% or less. Then, after coarsely pulverizing with a coarse pulverizer such as a hammer mill, a fine pulverizer is used to obtain fine powder. The particle size of the eggshell fine powder can be adjusted by the time and the number of times the fine pulverizer is used.
【００１５】[0015]
【実施例】以下本発明の実施例を説明する。
実施例１
最大粒子径が３７μ以下（平均粒子径が１８μ）の卵殻
微粉末９．０kgと乾燥卵白粉１．０kgを混合し、１．０
kgずつ袋に詰め密封し、本発明のとろろ芋の粘度向上剤
１０袋を製した。EXAMPLES Examples of the present invention will be described below. Example 1 9.0 kg of egg shell fine powder having a maximum particle size of 37 μ or less (average particle size of 18 μ) and 1.0 kg of dried egg white powder were mixed to obtain 1.0.
Each bag was packed in a bag of 1 kg and sealed, to prepare 10 bags of the viscosity improver for grated yam of the present invention.
【００１６】実施例２
最大粒子径が２０μ以下（平均粒子径が１０μ）の卵殻
微粉末１．５kg、清水６．８kg、キサンタンガム０．１
kg、食塩１．０ｋｇ、微結晶セルロース０．１kg、アル
コール０．５kgを脱気装置付ミキサーに投入し、脱気し
ながら２０分間混合攪拌後、１．０kgずつ袋に充填密封
して、本発明のとろろ芋の液状粘度向上剤１０袋を製し
た。Example 2 1.5 kg of egg shell fine powder having a maximum particle size of 20 μ or less (average particle size of 10 μ), 6.8 kg of fresh water, 0.1 xanthan gum
kg, salt 1.0 kg, microcrystalline cellulose 0.1 kg, alcohol 0.5 kg are charged into a mixer with a deaerator, mixed and stirred for 20 minutes while deaerating, and 1.0 kg each is filled in a bag and sealed. Ten bags of the liquid viscosity improver for grated yam of the invention were produced.
【００１７】以下本発明の試験例を説明する。
試験例１
ダイショイモを凍結乾燥し粉砕して得られたダイショイ
モ粉末５０ｇずつ８つの試料を準備し、その内７つの試
料にはそれぞれ異なった粉体（ケイソウ土、牛骨粉、グ
ルコン酸カルシウム、乳酸カルシウム、塩化カルシウ
ム、炭酸カルシウム、及び、卵殻微粉末）をそれぞれ
０．５ｇ（ダイショイモ粉末に対して１％）ずつ添加混
合後、それぞれ２５０ｇの清水で水戻しし３０分後に、
Ｂ型粘度計で粘度を測定した。残りの１つは無添加のま
ま２５０ｇの清水で水戻しし、同様にして粘度を測定し
た。結果は表１のとおりである。卵殻微粉末を添加した
とろろ芋は特に粘度の高いことが理解できる。A test example of the present invention will be described below. Test Example 1 Eight samples of 50 g each of diosimo powder obtained by freeze-drying and crushing the diosimo were prepared, and seven different samples (diatomaceous earth, beef bone powder, calcium gluconate, calcium lactate) were prepared for each of the seven samples. , Calcium chloride, calcium carbonate, and egg shell fine powder) were added and mixed by 0.5 g each (1% based on Daishoimo powder), and then reconstituted with 250 g of fresh water, and 30 minutes later,
The viscosity was measured with a B-type viscometer. The remaining one was reconstituted with 250 g of fresh water without addition, and the viscosity was measured in the same manner. The results are shown in Table 1. It can be understood that the grated yam to which the egg shell fine powder is added has a particularly high viscosity.
【００１８】[0018]
【表１】添 加 物 粘度（mpas) 無添加 ９００ ケイソウ土 ９６０ 牛骨粉 ９３０ グルコン酸Ｃａ ９６０ 乳酸Ｃａ １０４０ 塩化Ｃａ １１６０ 炭酸Ｃａ １１８０ 卵殻微粉末 １４００[Table 1] Additives No viscosity (mpas) added 900 Diatomaceous earth 960 Beef bone powder 930 Ca gluconate 960 Ca lactate Ca 1040 Ca chloride 1160 Ca carbonate 1180 Eggshell fine powder 1400
【００１９】試験例２
生ナガイモ１０００ｇずつを摺りおろし４つの試料を準
備し、その内３つの試料にはそれぞれ異なった種類のカ
ルシウム塩（炭酸カルシウム、貝カルシウム、卵殻微粉
末）１０ｇを添加混合し、残りの１つの試料は無添加の
ままで対照とした。得られた試料をそれぞれＢ型粘度計
にて粘度を測定し、また、ｐＨメーターにてｐＨを測定
した。結果は表２のとおりである。卵殻微粉末を添加し
たナガイモのとろろ芋は非常に粘度が高くなることが理
解できる。Test Example 2 1000 g of fresh potatoes were grated down to prepare 4 samples, and 10 g of different calcium salts (calcium carbonate, calcium shellfish, egg shell fine powder) were added to and mixed with the 3 samples. The remaining one sample was used as a control without any addition. The viscosity of each of the obtained samples was measured with a B-type viscometer, and the pH was measured with a pH meter. The results are shown in Table 2. It can be understood that the viscosity of the potato yam to which the eggshell fine powder is added is extremely high.
【００２０】[0020]
【表２】添加物名 粘度(mpas) ｐＨ 無添加（対照） ３４５０ ５．９ 炭酸カルシウム ４２００ ６．４ 貝カルシウム ４４５０ ６．４ 卵殻微粉末 ６２００ ７．１[Table 2] Additive name Viscosity (mpas) No pH added (control) 3450 5.9 Calcium carbonate 4200 6.4 Calcium shellfish 4450 6.4 Eggshell fine powder 6200 7.1
【００２１】試験例３
ダイショイモを凍結乾燥し粉砕して得られたダイショイ
モ粉末５０ｇずつ１１個の試料を準備し、その内５個の
試料には卵殻微粉末の添加量をそれぞれ変えて（ダイシ
ョイモ粉末に対し０．５％、１．０％、３．０％、５．
０％、１０．０％）添加した。また、別の５個の試料に
はケイソウ土を同じように添加量をかえて混合した。残
りの１個の試料は無添加のまま対照とした。それぞれを
２５０ｇの清水で水戻しし１時間後、Ｂ型粘度計にて粘
度を測定した。結果は表３のとおりである。卵殻微粉末
の添加量に伴ってダイショイモの粘度が特に高くなるこ
とが理解できる。Test Example 11 11 samples were prepared for each 50 g of the diosimo powder obtained by freeze-drying and crushing the diosmoimo, and 5 samples were prepared by changing the addition amount of the eggshell fine powder to each of the 5 samples (daishoimo powder). 0.5%, 1.0%, 3.0%, 5.
0%, 10.0%) was added. Further, the diatomaceous earth was mixed in the other five samples in the same manner while changing the addition amount. The remaining one sample was used as a control without any addition. Each of them was reconstituted with 250 g of fresh water, and after 1 hour, the viscosity was measured with a B-type viscometer. The results are shown in Table 3. It can be understood that the viscosity of the Japanese yam increases particularly with the addition amount of the eggshell fine powder.
【００２２】[0022]
【表３】 卵殻微粉末を添加した ケイソウ土を添加した 添加量 ％（ｇ） ダイショイモの粘度(mpas) ダイショイモの粘度(mpas) ０．０（０．００） １３５０ １３５０ ０．５（０．２５） ２０００ １３５０ １．０（０．５０） ２３００ １５００ ３．０（１．５０） ４３００ １７００ ５．０（２．５０） ７８００ １８００ １０．０（５．００） ８５００ ２３００ [Table 3] Addition amount of diatomaceous earth added with eggshell fine powder % (g) Viscosity of daishoimo (mpas) Viscosity of daishoimo (mpas) 0.0 (0.00) 1350 1350 0.5 (0.25 ) 2000 1350 1.0 (0.50) 2300 1500 3.0 (1.50) 4300 1700 5.0 (2.50) 7800 1800 10.0 (5.00) 8500 2300
【００２３】試験例４
ダイショイモを凍結乾燥し粉砕して得られたダイショイ
モ粉末を１００ｇずつ１１個の試料を準備し、その内１
０個の試料には粒子径の異なる卵殻微粉末をそれぞれ１
ｇずつ添加混合し、残りの１個の試料は無添加のままで
対照とした。それぞれ５００ｇの清水で水戻しし１時間
後、Ｂ型粘度計にて粘度を測定した。結果は表４のとお
りである。添加した卵殻微粉末の最大粒子径が小さくな
るほど、ダイショイモの粘度は高くなることが認めら
れ、最大粒子径が２０μ以下（平均粒子径が１０μ）の
とき特に粘度が高いことが理解できる。Test Example 4 11 samples of 100 g each of diosimo powder obtained by freeze-drying and pulverizing the diosmoimo were prepared.
1 egg shell fine powder with different particle size is used for 0 samples
Each g was added and mixed, and the remaining one sample was used as a control with no addition. The solution was reconstituted with 500 g of fresh water and after 1 hour, the viscosity was measured with a B-type viscometer. The results are shown in Table 4. It is recognized that the smaller the maximum particle size of the added eggshell fine powder, the higher the viscosity of the taro, and it can be understood that the viscosity is particularly high when the maximum particle size is 20 μm or less (average particle size 10 μm).
【００２４】[0024]
【表４】 添加した卵殻微粉末の粒子径（μ） 粘度(mpas) 無添加（対照） １８５０ ２４７〜２９５ １８５０ １７６〜２４６ １８５０ １４８〜１７５ １８５０ １０５〜１４７ ２２５０ ８９〜１０４ ２６５０ ７５〜８８ ２８００ ６２〜７４ ２９００ 最大粒子径６１μ以下 ２９００ 最大粒子径３７μ以下（平均粒子径１８μ） ３３００ 最大粒子径２０μ以下（平均粒子径１０μ） ４０００[Table 4] Particle size (μ) of added eggshell fine powder (viscosity (mpas)) No addition (control) 1850 247 to 295 1850 176 to 246 1850 148 to 175 1850 105 to 147 2250 89 to 104 2650 75 to 88 2800 62 -74 2900 Maximum particle size 61μ or less 2900 Maximum particle size 37μ or less (average particle size 18μ) 3300 Maximum particle size 20μ or less (average particle size 10μ) 4000
【００２５】[0025]
【発明の効果】以上のように、本発明のとろろ芋の粘度
向上剤は、自然食品からなり、安価でかつ安全に使用で
き、また、とろろ芋は勿論、冷凍とろろ芋や乾燥ヤマノ
イモ粉末に添加混合するだけで、とろろ芋の粘度を向上
させることができる。Industrial Applicability As described above, the viscosity improver for grated yam of the present invention is composed of natural foods, can be used inexpensively and safely, and can be added to frozen grated yam or dried yam powder as well as grated yam. The viscosity of grated yam can be improved simply by mixing.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/214 A23L 1/212 ─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/214 A23L 1/212
Claims (2)
粘度向上剤。1. A viscosity improver for roe-potato containing egg shell fine powder as an active ingredient.
することとした請求項１に記載のとろろ芋の粘度向上
剤。2. The viscosity improver for grated yam according to claim 1, wherein the maximum particle size of the eggshell fine powder is 88 μm or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01688196A JP3534931B2 (en) | 1996-02-01 | 1996-02-01 | Toro potato viscosity improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP01688196A JP3534931B2 (en) | 1996-02-01 | 1996-02-01 | Toro potato viscosity improver |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002034745A Division JP3592302B2 (en) | 2002-02-13 | 2002-02-13 | Toro potato |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09206020A JPH09206020A (en) | 1997-08-12 |
| JP3534931B2 true JP3534931B2 (en) | 2004-06-07 |
Family
ID=11928526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP01688196A Expired - Lifetime JP3534931B2 (en) | 1996-02-01 | 1996-02-01 | Toro potato viscosity improver |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3534931B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5814091B2 (en) * | 2011-11-21 | 2015-11-17 | キユーピー株式会社 | Onigiri using the processed meat as a tool, and rice balls used for this |
| JP2018186754A (en) * | 2017-05-08 | 2018-11-29 | キユーピー株式会社 | Bottled grated food and production method thereof |
| CN109984320B (en) * | 2019-03-27 | 2022-07-08 | 齐鲁工业大学 | Preparation method of low-viscosity yam flour |
-
1996
- 1996-02-01 JP JP01688196A patent/JP3534931B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09206020A (en) | 1997-08-12 |
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