JPH029345A - Production of oyster dainty - Google Patents
Production of oyster daintyInfo
- Publication number
- JPH029345A JPH029345A JP63162958A JP16295888A JPH029345A JP H029345 A JPH029345 A JP H029345A JP 63162958 A JP63162958 A JP 63162958A JP 16295888 A JP16295888 A JP 16295888A JP H029345 A JPH029345 A JP H029345A
- Authority
- JP
- Japan
- Prior art keywords
- oyster
- oysters
- crushed
- rice crackers
- dough
- 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.)
- Granted
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 64
- 235000020636 oyster Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000019685 rice crackers Nutrition 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 229920002472 Starch Polymers 0.000 abstract description 11
- 235000019698 starch Nutrition 0.000 abstract description 11
- 239000008107 starch Substances 0.000 abstract description 11
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000021307 Triticum Nutrition 0.000 abstract description 7
- 235000013312 flour Nutrition 0.000 abstract description 7
- 230000000007 visual effect Effects 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 210000000988 bone and bone Anatomy 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 229910052751 metal Inorganic materials 0.000 description 5
- 239000002184 metal Substances 0.000 description 5
- 235000012495 crackers Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は牡蛎と牡蛎殻の粉砕物を有効利用したせんべい
の製造法に関するものである。[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a method for producing rice crackers that effectively utilizes oysters and crushed oyster shells.
詳しくは牡蛎と牡蛎殻の粉砕物をせんべいの原料とし、
これをせんべい生地に添加し、一定条件下で共存又含有
せしめ牡蛎の形状が視覚的に現れていることを特徴とす
る製造方法である。In detail, oysters and crushed oyster shells are used as raw materials for rice crackers.
This manufacturing method is characterized by adding this to rice cracker dough and allowing it to coexist or be contained under certain conditions, so that the shape of the oyster appears visually.
（従来の技術）
牡蛎は周知の如く海のミルクとも称され栄養的にも優れ
食されているがその形態は生牡蛎として大部分消費され
食生活を豊かにしている。(Prior Art) As is well known, oysters are also called the milk of the sea and are highly nutritious and eaten, but they are mostly consumed in the form of raw oysters, enriching the diet.
また牡蛎殻の大部分は特に用途的には乏しく収穫期は産
業廃棄物として投棄され大きな公害問題となっており新
しい用途開発の必要性が叫ばれている現状である。In addition, most of the oyster shells are of limited use, and are thrown away as industrial waste during the harvest season, creating a major pollution problem, and the current situation calls for the need to develop new uses.
牡蛎が生身で食される以外の用途においては非常に径口
的に変化が著しく且つ輸入物も含め国内においては過剰
気味となっている為、利用拡大が掻めて困難な現状とな
っている。The use of oysters for purposes other than eating them raw has changed dramatically, and there is a surplus of oysters in Japan, including imported ones, making it difficult to expand their use. .
特に焼きせんべい等に牡蛎風味を利用しようとする場合
は牡蛎を濃縮エキス化しこれを利用することが行われて
いたが、濃縮エキス化に際して塩分濃度も高くなり著し
く牡蛎本来の有する風味と異なったものとなり且つ色調
的にも茶褐色から黒褐色となってせんべいの色調が悪く
味質色調的にも嗜好性を著しく低下させ決して満足され
るものではない。In particular, when trying to use oyster flavor in baked rice crackers, etc., oysters were made into a concentrated extract and used, but when the concentrated extract was made, the salt concentration increased, resulting in a flavor that was significantly different from the original oyster flavor. In addition, the color tone of the rice crackers changes from brown to blackish brown, and the color tone of the rice crackers is poor, resulting in a marked decrease in palatability in terms of taste and color tone, which is never satisfactory.
特に焼きせんべいにおいて原料素材として主に使用され
る周知の小麦粉、澱粉などはそれ自体香味がないため牡
蛎エキスの風味を改善し得ることはなく又せんべいの消
費において、製造から消費までの流通時間が長い食品に
とっては更に経口変化により酸敗をはじめ澱粉の老化等
品質劣化の欠点が助長されるものである。In particular, well-known flour and starch, which are mainly used as raw materials for baked rice crackers, have no flavor themselves, so they cannot improve the flavor of oyster extract. For foods with a long shelf life, oral changes can further exacerbate quality deterioration such as rancidity and starch aging.
この様にこれまで種々その有効利用が試みられたが今だ
満足し得る提案がなく、せんべいの製造工程における高
温加熱条件下また流通消費時間内においても何等の問題
も生じず風味及び色調等の視覚的に優れた安価なせんべ
いを製造することは誠に困難なものである。As described above, various attempts have been made to effectively utilize the senbei, but no satisfactory proposal has been found so far, and there are no problems with flavor, color, etc., even under high-temperature heating conditions in the cracker manufacturing process or during distribution and consumption. It is extremely difficult to produce inexpensive rice crackers that are visually superior.
〔発明の構成］
（問題点を解決するための手段）
そこで本発明者は牡蛎の優れた風味、栄養成分等を損な
うことなく且つ色調的、視覚的にも優れ、酸敗、澱粉の
老化等も合わせて抑制でき嗜好性を高め得る牡蛎せんべ
い等の珍味食品の製造法について鋭意研究を重ねた結果
牡蛎と牡蛎殻の粉砕物を使用し、これを一定条件下で共
存又は含有せしめることにより非常に優れたせんべいを
製造し得ることを見い出し本発明を完成したものである
即ち牡蛎がせんべい生地原料に対して絶乾算で６０〜８
５％（重量）であり牡蛎殻の粉砕物が絶乾算で５〜３０
％（重量）となる様に添加するものである。[Structure of the Invention] (Means for Solving the Problems) Therefore, the present inventor has developed a method that does not impair the excellent flavor and nutritional components of oysters, is excellent in color and visual appearance, and is free from rancidity, starch aging, etc. As a result of extensive research on the production method of delicacy foods such as oyster crackers that can be suppressed and improve palatability, we have found that by using crushed oysters and oyster shells and allowing them to coexist or contain them under certain conditions, It was discovered that excellent rice crackers could be produced, and the present invention was completed.That is, the ratio of oysters to the raw material for rice cracker dough is 60 to 8 on an absolute dry basis.
5% (by weight), and the crushed oyster shell weighs 5 to 30% on an absolute dry basis.
% (weight).
（作用）
周知のせんべい原料、例えば、小麦粉及び澱粉を単独も
しくは共存させて生地に使用し、これに一定量の牡蛎と
牡蛎殻の粉砕物に水を添加し１７０°Ｃ〜２００°Ｃに
加熱した上下の金属板で加圧焼成してせんべいとする。(Function) Well-known raw materials for rice crackers, such as wheat flour and starch, alone or in combination, are used in the dough, and a certain amount of oysters and pulverized oyster shells are added with water and heated to 170°C to 200°C. The rice crackers are then baked under pressure between upper and lower metal plates.
焼きあがったせんべいは牡蛎と牡蛎殻の粉砕物の共存に
より相互相乗作用によって風味が損なわれることなく牡
蛎の身装が生地の白色に現れ特徴のある視覚的にも牡蛎
の身が強調されたせんべいが得られるものである。The baked senbei is created by the coexistence of oysters and crushed oyster shells, resulting in a mutual synergistic effect that allows the oyster body to appear in the white color of the dough without sacrificing flavor, creating a rice cracker with a distinctive visual emphasis on the oyster body. is obtained.
単に牡蛎及び牡蛎殻の粉砕物を単独または併用しても一
定条件下以外ではこれらのせんべいと本発明せんべいを
比較した場合、風味及び視覚的に著しく差があるもので
ある。Even if oysters and pulverized oyster shells are used alone or in combination, there is a significant difference in flavor and visual appearance when comparing these rice crackers with the rice crackers of the present invention except under certain conditions.
本発明で云う牡蛎とは牡蛎殻から取り出した身の部分の
生、冷凍ものもしくはこれらを、凍結乾燥又は短時間に
強制加熱乾燥し身の部分は著しく槓なわれておらず、且
つ酸化変質していないもので焼きあげた時に牡蛎の身が
含有されていることが視覚的に理解し得る状態のもので
ある。牡蛎殻の粉砕物とは常法手段で殻を殺菌しこれを
粉砕した衛生的な品質で且つ２０〜５０ミクロンの微粉
末である。The oysters referred to in the present invention are raw or frozen meat parts removed from oyster shells, or freeze-dried or forced heat-dried for a short period of time, so that the meat parts are not significantly crushed and have not undergone oxidative deterioration. It is a type of oyster that has not been roasted and is in a state where you can visually tell that it contains oyster meat when grilled. The crushed product of oyster shells is a hygienic quality fine powder of 20 to 50 microns, which is obtained by sterilizing the shells by a conventional method and pulverizing the shells.
更に、これらの条件下で焼きあげられたせんべいに対し
各種アミノ酸、核酸等の調味付与効果を有するものの添
加物、酸化防止効果を有する添加物、小麦胚芽、香辛料
、着色料、甘味付与効果を有する添加物、砂糖などの＄
１！で甘味付与を有するもの、低分子量又は高分子量で
ツヤテリ効果を付与する物質、でんぷん系、ガム系、サ
イクロデキストリン等の風味を包接する効果のある物質
、食塩、しょう油、他のカルシウム又はカルシウム含有
物などを用いた液もしくは粉末を作成し、せんべいの表
面に付着又は生地に混和させ更に嗜好性に変化を与え向
上させることは云うまでもないし他の魚介類を併用して
も本発明を妨げるものではない。Additionally, rice crackers baked under these conditions may contain additives that have a seasoning effect such as various amino acids and nucleic acids, additives that have an antioxidant effect, wheat germ, spices, colorants, and sweeteners that have a sweetening effect. Additives, sugar, etc. $
1! Substances with low or high molecular weight that impart a glossy effect, starch-based, gum-based, cyclodextrin-based substances that have a flavor-enclosing effect, salt, soy sauce, and other calcium or calcium-containing substances. Needless to say, it is possible to create a liquid or powder using such ingredients and adhere it to the surface of rice crackers or mix it with the dough to further change and improve palatability, and even if other seafood is used in combination, this will not interfere with the present invention. isn't it.
実施例■
〔本発明品〕
澱粉４０ｇ、小麦粉２０ｇ、牡蛎殻の粉砕物５０ｇに水
１５０ｍ ｌを加え良く混和した後生牡蛎１ ｋｇを浸
漬し牡蛎の表面に付着させたものを１７０〜２００°Ｃ
に加熱した金属板に１粒づつ並べ厚さ約２胴となる様加
熱焼成して焼きあがりの含有水分６％のせんべい２００
ｇを製造した。Example ■ [Product of the present invention] Add 150 ml of water to 40 g of starch, 20 g of wheat flour, and 50 g of crushed oyster shells, mix well, then soak 1 kg of raw oysters and let them adhere to the surface of the oysters at 170-200°C.
Rice crackers are placed one by one on a heated metal plate and heated and baked so that they are about 2 cracks thick.The baked rice crackers have a moisture content of 6%.
g was produced.
〔対照孔Ａ〕
澱粉７０ｇ、小麦粉４０ｇに水１１０ｍ １２を加え良
く混和した後生牡蛎１ ｋｇを浸漬し以下本発明品の製
法と同様にして１９０ｇのせんべいを製造した。[Control hole A] 110 mL of water was added to 70 g of starch and 40 g of wheat flour, mixed well, and then 1 kg of raw oysters were immersed in the mixture to produce 190 g of rice crackers in the same manner as in the production method of the product of the present invention.
澱粉４０ｇ、小麦粉２０ｇ、牡蛎殻の粉砕物５０ｇ、牡
蛎エキス５０ｇに対して水８０ｍ （２を加え良く混和
した後、牡蛎１粒大に成型したものを２７０〜２００°
Ｃに加熱した金属板に並べ以下本発明品と同様の製法に
て１３０ｇのせんべいを製造した。40g of starch, 20g of wheat flour, 50g of crushed oyster shell, 50g of oyster extract, 80ml of water
The rice crackers were placed on a metal plate heated to C, and 130 g of rice crackers were produced using the same manufacturing method as the product of the present invention.
澱粉４０ｇ、小麦粉２０ｇ、牡蛎エキス１００ｇに対し
て水１００ｍｆｆ１を加え良く混和した後牡蛎１粒大に
成型したものを対照晶Ｂ同様で焼きあげ１３０ｇのせん
べいを製造した。100 mff1 of water was added to 40 g of starch, 20 g of wheat flour, and 100 g of oyster extract, mixed well, and then molded into the size of one oyster and baked in the same manner as Control B to produce 130 g of rice crackers.
本発明品と単に牡蛎の生身及び牡蛎エキスを使用し牡蛎
身等が一定になる様に作成された対照孔とを１５名のパ
ネルで風味１色調、視覚面にフいて官能評価を実施した
結果は次の通りであった。The results of a sensory evaluation of the present invention and a control hole created using raw oysters and oyster extract so that the oyster meat, etc. is constant, using a panel of 15 people, using one color tone of flavor and visual aspect. was as follows.
（風味）非常に好ましい 好ましい 普通本発明品
１４名 １名 ０名対照品Ａ
Ｏ２２
〃 Ｂ ０ ０ ０
〃ｃ ｏ ｏ 。(Flavor) Very preferable Preferable Normal invention product
14 people 1 person 0 people Control product A
O22 〃B 0 0 0 〃c o o.
悪い 非常に悪い
本発明品 ０名 ０名
対照品Ａ １１ ０
〃Ｂ５ １０
Ｃ０１５名
（色調視覚面）
本発明品 せ尤べいの色として好ましいとした者１５名
対照孔Ａ １０〃 Ｂ 茶
褐色でせんべいの色調として好ましくないとした者
１０名
Ｃ茶褐色でせんべいの色調として好ましくないとした者
１５名
実施例■
上記実施例■におけるそれぞれのせんべいの経日変化を
確認せんが為３０’Ｃの恒温器で６０日間保存テストを
行いその結果について１５名のパネルにより匂いにおけ
る官能評価を実施した結果は次の通りであった。Bad Very bad Invention product 0 people 0 people Control product A 11 0〃B5 10 C0 15 people (color visual aspect) Invention product 15 people who found it preferable as a color for Sesamebei Control hole A 10〃 B Brownish Those who found the color of rice crackers undesirable
10 people C: Those who thought that the brown color was unfavorable for the rice cracker. 15 people. Regarding the results, a sensory evaluation of odor was carried out by a panel of 15 people, and the results were as follows.
非常に良い
本を明品 ０名
対照孔Ａ Ｏ
Ｂ Ｏ
Ｏ
１＠い
良い
１０名
非常に悪い
普通
５名
本発明品
対照孔Ａ １５名
〃８ ５名 １０名
Ｃ１５名
実施例■
本発明品のせんべいの含有水分量を約２０％の段階で加
圧焼成の金属板から取り出し、あらかじめ調合されたみ
りん、しょう油、卵白、澱粉、香辛料、核酸調味料、甘
味料等で構成されるいわゆるタレを先のせんべいに塗布
し温風乾燥機にて乾燥仕上げたものは風味色調、光沢、
視覚面、更には保存性にも優れより一層の品質を高める
ことが出来た。A very good book 0 people Control hole A When the moisture content of the rice crackers is about 20%, they are removed from the pressure-fired metal plate and mixed with a so-called sauce consisting of pre-mixed mirin, soy sauce, egg whites, starch, spices, nucleic acid seasoning, sweeteners, etc. The crackers are coated on top and dried in a warm air dryer to create a flavor, color tone, gloss,
It has excellent visual quality and even better storage stability, making it possible to further improve the quality.
実施例■
本発明品のせんべいの含有水分量を約２０％の段階で加
圧焼成の金属板から取り出したものにまぶせ調味として
、化学調味料、甘味料、食塩、香辛料等を混合していわ
ゆる振掛は調味料を施すことにより牡蛎の香味を損なわ
ずソフトな食感のせんべいを得ることが出来た。Example ■ Rice crackers of the present invention were taken out from a pressure-fired metal plate at a moisture content of about 20%, and were mixed with chemical seasonings, sweeteners, salt, spices, etc. as a seasoning. By adding seasonings to the so-called furikake, it was possible to obtain rice crackers with a soft texture without sacrificing the flavor of the oysters.
（実施例のまとめ）
官能検査において特に問題の焦点となった事項は牡蛎特
有の臭み及び色調であった。(Summary of Examples) In the sensory tests, the particular focus was on the odor and color tone unique to oysters.
又、牡蛎エキスを使用した場合焼成温度の影じを受けて
香味の乏しいせんべいとなった。Furthermore, when oyster extract was used, the crackers had poor flavor due to the influence of the baking temperature.
本発明での牡蛎殻の粉砕物と牡蛎との相互関係による臭
み解消のメカニズムは定かではない。The mechanism by which odor is eliminated due to the interaction between crushed oyster shells and oysters in the present invention is not clear.
（発明の効果〕
本発明は牡蛎の特徴が損なわれることな（風味、色調、
視覚面において食生活を豊かにする優れたものであり、
栄養性、嗜好性の高いせんべいが安価に堤供出来ると同
時に牡蛎の珍味食品として牡蛎の生ものとして以外の利
用分野が確保されるため、牡蛎養殖関係者及び地域漁業
の発展と牡蛎殻公害問題の改善に寄与することを可能な
らしめる等極めて有益なる効果を奏するものである。(Effects of the invention) The present invention does not impair the characteristics of oysters (flavor, color,
It is an excellent food that visually enriches your diet.
Rice crackers with high nutritional value and palatability can be provided at low cost, and at the same time, oysters can be used as a delicacy food other than as raw oysters, which will help those involved in oyster farming and the development of local fisheries, as well as the problem of oyster shell pollution. This has extremely beneficial effects, such as making it possible to contribute to the improvement of
Claims (2)
れらをせんべい生地に添加し牡蛎の身と共に焼きあげる
ことを特徴とする牡蛎の珍味食品の製造方法。(1) A method for producing an oyster delicacy food, which is characterized in that oysters and crushed oyster shells are used as raw materials for rice crackers, and these are added to rice cracker dough and baked together with oyster meat.
〜８５％（重量）であり、且つ牡蛎殻の粉砕物が絶乾算
で５〜３０％（重量）であることを特徴とする特許請求
の範囲第１項記載の牡蛎の珍味食品の製造方法。(2) Oysters account for 60% of the total amount of senbei ingredients on an absolute dry basis.
~85% (by weight), and the method for producing an oyster delicacy food according to claim 1, characterized in that the crushed oyster shell is 5 to 30% (by weight) on an absolute dry basis. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63162958A JPH029345A (en) | 1988-06-29 | 1988-06-29 | Production of oyster dainty |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63162958A JPH029345A (en) | 1988-06-29 | 1988-06-29 | Production of oyster dainty |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH029345A true JPH029345A (en) | 1990-01-12 |
| JPH0414936B2 JPH0414936B2 (en) | 1992-03-16 |
Family
ID=15764511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63162958A Granted JPH029345A (en) | 1988-06-29 | 1988-06-29 | Production of oyster dainty |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH029345A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2852789A1 (en) * | 2003-03-24 | 2004-10-01 | Michel Payet | Manufacturing new food product, places oyster in cavity of buttered bread shell and freezes |
| JP2009275836A (en) * | 2008-05-15 | 2009-11-26 | Hitachi Koki Co Ltd | Engine tool |
| JP2015073486A (en) * | 2013-10-09 | 2015-04-20 | 東海デキストリン株式会社 | Starch composition for rice cracker, and production method of rice cracker using the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824107B (en) * | 2015-04-29 | 2018-07-20 | 农绍庄 | One seed oyster algal biscuit is dry and preparation method thereof |
-
1988
- 1988-06-29 JP JP63162958A patent/JPH029345A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2852789A1 (en) * | 2003-03-24 | 2004-10-01 | Michel Payet | Manufacturing new food product, places oyster in cavity of buttered bread shell and freezes |
| JP2009275836A (en) * | 2008-05-15 | 2009-11-26 | Hitachi Koki Co Ltd | Engine tool |
| JP2015073486A (en) * | 2013-10-09 | 2015-04-20 | 東海デキストリン株式会社 | Starch composition for rice cracker, and production method of rice cracker using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0414936B2 (en) | 1992-03-16 |
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