JPH0436145A - Frozen grated yam - Google Patents
Frozen grated yamInfo
- Publication number
- JPH0436145A JPH0436145A JP2143419A JP14341990A JPH0436145A JP H0436145 A JPH0436145 A JP H0436145A JP 2143419 A JP2143419 A JP 2143419A JP 14341990 A JP14341990 A JP 14341990A JP H0436145 A JPH0436145 A JP H0436145A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- substance
- yam
- hydrolysate
- frozen
- 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
- 150000004676 glycans Chemical class 0.000 claims abstract description 11
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 11
- 239000005017 polysaccharide Substances 0.000 claims abstract description 11
- 235000004879 dioscorea Nutrition 0.000 abstract description 12
- 238000007710 freezing Methods 0.000 abstract description 7
- 230000008014 freezing Effects 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 6
- 240000008042 Zea mays Species 0.000 abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 5
- 235000005822 corn Nutrition 0.000 abstract description 5
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 abstract description 4
- 229920002907 Guar gum Polymers 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 235000010417 guar gum Nutrition 0.000 abstract description 3
- 239000000665 guar gum Substances 0.000 abstract description 3
- 229960002154 guar gum Drugs 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 3
- 229920000569 Gum karaya Polymers 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 2
- 229920000161 Locust bean gum Polymers 0.000 abstract description 2
- 229920001100 Polydextrose Polymers 0.000 abstract description 2
- 241000934878 Sterculia Species 0.000 abstract description 2
- 240000004584 Tamarindus indica Species 0.000 abstract description 2
- 235000004298 Tamarindus indica Nutrition 0.000 abstract description 2
- 235000010494 karaya gum Nutrition 0.000 abstract description 2
- 239000000231 karaya gum Substances 0.000 abstract description 2
- 229940039371 karaya gum Drugs 0.000 abstract description 2
- 235000010420 locust bean gum Nutrition 0.000 abstract description 2
- 239000000711 locust bean gum Substances 0.000 abstract description 2
- 235000013856 polydextrose Nutrition 0.000 abstract description 2
- 239000001259 polydextrose Substances 0.000 abstract description 2
- 229940035035 polydextrose Drugs 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 6
- 239000000413 hydrolysate Substances 0.000 abstract 5
- 241000209140 Triticum Species 0.000 abstract 2
- 229940050549 fiber Drugs 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 241001553014 Myrsine salicina Species 0.000 description 9
- 235000002723 Dioscorea alata Nutrition 0.000 description 6
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 2
- 235000007056 Dioscorea composita Nutrition 0.000 description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 2
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 2
- 235000005251 Dioscorea japonica Nutrition 0.000 description 2
- 240000008955 Dioscorea japonica Species 0.000 description 2
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 2
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 229920000715 Mucilage Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000019313 oat gum Nutrition 0.000 description 1
- 239000001912 oat gum Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は冷凍トロ口に関し、さらに詳しくは、冷凍保存
したものを解凍して食するときに、冷凍保存前と同様に
粘性および曳糸性を有する冷凍トロ口に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a frozen toro mouth, and more specifically, when a frozen food is thawed and eaten, it maintains the same viscosity and stringiness as before freezing. The present invention relates to a frozen fatty mouth.
利用されている。 It's being used.
しかしながら、山芋はそのままでは収穫後長期保存がき
かず、また、生食利用の機会が多いために、これまでト
ロ口に加工されて冷凍保存されていた。However, yams cannot be stored as they are for a long period of time after harvesting, and because they are often eaten raw, they have traditionally been processed into chewy pieces and stored frozen.
りおろしたばかりのトロ口とは甘味を有する等の違いを
有しており、また冷凍保存中にトロ口の特性である粘性
と曳糸性の喪失があった。It differed from freshly grated toroguchi in that it had a sweeter taste, and during frozen storage, it lost its viscosity and stringiness, which are the characteristics of toroguchi.
以上のような課題に鑑み、本発明は、冷凍保存後、解凍
して食しても、粘性および曳糸性、加えて呈味もすりお
ろしたばかりのトロ口と同等の冷凍トロ口を提供するこ
とを目的とする。In view of the above problems, it is an object of the present invention to provide a frozen Toro mouth that is equivalent in viscosity and stringiness, as well as taste, to freshly grated Toro mouth even when thawed and eaten after frozen storage. With the goal.
すなわち、本発明は、水溶性で分岐型の多糖類を配合し
てあることを特徴とする冷凍トロ口である。That is, the present invention is a frozen mouth-watering mouthfeel characterized by containing a water-soluble branched polysaccharide.
本発明において水溶性で分岐型の多糖類とは、多糖類の
構成鎖が少なくとも１個以上分岐しているものであり、
水に熔けるものをいう。In the present invention, a water-soluble branched polysaccharide is one in which at least one constituent chain of the polysaccharide is branched,
Refers to something that dissolves in water.
その例をあげると、グアーガム及びその加水分解物、タ
マリンド種子ガム、コーンファイバー加氷分解物（水溶
性コーンファイバー）、ポリデキストロース、カラヤガ
ム、トラガントガム、ローカストビーンガム、キサにタ
ンガム、大麦ガム質及びその加水分解物、小麦ガム質及
びその加水分解物、ライ麦ガム質及びその加水分解物、
オーツ麦ガム質及びその加水分解物、米ガム賞及びその
加水分解物、大豆ガム賞及びその加水分解物、木材ヘミ
セルロース加水分解物、ペクチン質（アラビノガラクタ
ンを含むもの）、オオバコ種子の粘質物、プランタオバ
ータ種子の粘質物、米ぬか繊維加水分解物、小麦ふすま
加水分解物などがあげられる。Examples include guar gum and its hydrolyzate, tamarind seed gum, corn fiber hydrolyzate (water-soluble corn fiber), polydextrose, karaya gum, tragacanth gum, locust bean gum, tan gum, barley gum and its hydrolyzate, wheat gum and its hydrolyzate, rye gum and its hydrolyzate,
Oat gum and its hydrolyzate, rice gum and its hydrolyzate, soybean gum and its hydrolyzate, wood hemicellulose hydrolyzate, pectin (including arabinogalactan), plantain seed mucilage , Planta overta seed mucilage, rice bran fiber hydrolyzate, and wheat bran hydrolyzate.
更に本発明において、トロ口とは山芋を半固形状の粘性
物に加工したものをいう。Furthermore, in the present invention, toroguchi refers to yam processed into a semi-solid viscous substance.
いてもよい。代表的な加工方法として冒頭に述べた「す
りおろし法Ｊがあげられる。You can stay there. A typical processing method is the ``grating method J'' mentioned at the beginning.
尚、ここで山芋には、ヤマノイモ、ヤマトイモ、ナガイ
モ、イチョウイモなどがあげられる。Incidentally, the yam here includes yam, yam, Japanese yam, ginkgo yam, etc.
とこのような特徴を喪失する。and lose these characteristics.
しかし、本発明の冷凍トロ口は、適当な容器や合成樹脂
製シートからなる袋などに充填・密封し冷凍保存しても
、後の試験例に示すように一２０℃で９ケ月冷凍保存し
た後でも、トロ口の特徴を失なわず、また添加する多糖
類は天然由来のものが多いためか風味などへの影響がな
く、すりおろしたばかりのトロ口と同等の呈味、粘性、
曳糸性を示す。However, even if the frozen toro mouth of the present invention is stored frozen after being filled and sealed in a suitable container or bag made of a synthetic resin sheet, it will not last for 9 months at -20°C as shown in the test example below. Even after that, the characteristic of Toroguchi is not lost, and since the polysaccharides added are mostly of natural origin, there is no effect on the flavor, and the taste, viscosity, and viscosity are the same as those of freshly grated Toroguchi.
Shows stringability.
以下、本発明の冷凍トロ口の製法について代表的な例を
示す。Hereinafter, typical examples of the method for manufacturing the frozen toro mouth of the present invention will be shown.
まず山芋を用意する。これを洗浄した後、剥皮し、適当
な大きさに切断する。First, prepare the yams. After washing it, peel it and cut it into appropriate sizes.
その後、すり鉢やスピードカッターなどですりおろした
り摩細したりして粘性のあるトロ口とする。After that, it is grated or ground in a mortar or speed cutter to create a viscous texture.
このようにして得られたトロ口に水溶性で分岐型の多ｍ
ｌをトロ口の重量（湿重量）に対し、固形分換算で０．
５〜５重量％、望ましくは１〜２重量％程度加えてよく
攪拌した後、適当な分量ずつ容器等に充填して冷凍庫で
凍結すれば本発明品が得られる。尚、水溶性で分岐型の
多糖類の配合量が０．５重量％未満だと十分な効果を得
にくい傾向にあり、５重量％を超えると粘性が強くなり
すぎる傾向となり望ましくない。Water-soluble and branched polymium
1 is the weight of the mouthpiece (wet weight) in terms of solid content of 0.
The product of the present invention can be obtained by adding 5 to 5% by weight, preferably 1 to 2% by weight, stirring well, filling appropriate amounts into containers, etc., and freezing in a freezer. It should be noted that if the amount of the water-soluble branched polysaccharide is less than 0.5% by weight, it will be difficult to obtain sufficient effects, and if it exceeds 5% by weight, the viscosity will tend to become too strong, which is not desirable.
本発明品の凍結保存方法は、凍結状態にしであるかぎり
特に限定はなく、−船釣には一２０℃前後程度で凍結保
存すれば十分である。There is no particular limitation on the cryopreservation method for the product of the present invention as long as it is kept in a frozen state, and - for boat fishing, it is sufficient to freeze and preserve it at around -20°C.
尚、本発明品の製造に当っては、水溶性で分岐型の多ａ
Ｓのほか、ビタミンＣやポリリン酸塩等の添加剤を併用
しても差しつかえない。In addition, in producing the product of the present invention, water-soluble and branched polya
In addition to S, additives such as vitamin C and polyphosphates may be used in combination.
また、本発明品を食用に供する場合は、本発明品を解凍
してそのまま、あるいは調味料等を加えれば、すりおろ
したばかりのトロ口と同様においしく食することができ
る。Furthermore, when the product of the present invention is to be eaten, it can be thawed and eaten as is, or by adding seasonings, etc., and can be eaten as deliciously as freshly grated fatty tuna mouth.
本発明の冷凍トロ口が、いかなる理由により冷凍変性を
受けずにすむのか明らかでないが、配合された水溶性で
分岐型の多Ｉ！類が、分岐部分をお互いに複雑にからめ
あって網状組織をつくり、この網状組織によりトロ口の
組織が保護されるがら市販のヤマノイモを洗浄・剥皮し
た後、磨砕機にかけてヤマノイモのトロ口１０ｋｇを得
た。It is not clear for what reason the frozen toro-mouth of the present invention does not undergo freezing denaturation, but it is unclear why the frozen toro-mouth of the present invention does not undergo freezing denaturation. The branched parts of the Japanese yam are intertwined in a complicated manner to form a network structure, and after washing and peeling commercially available yam yam while protecting the mouth structure, the yam yam is crushed by a grinder to remove 10 kg of yam yam. Obtained.
これに水溶性コーンファイバー１００ｇを加えミキサー
でよく攪拌した後、ポリエチレン製の袋に１ｋｇづつ充
填して本発明品１０袋を得た。After adding 100 g of water-soluble corn fiber to this and thoroughly stirring with a mixer, the mixture was filled into polyethylene bags of 1 kg each to obtain 10 bags of the product of the present invention.
この１０袋を一１５℃の冷凍庫に入れ、冷凍トロ口を製
した。These 10 bags were placed in a freezer at -15° C. to produce frozen toro mouths.
実施例２
市販のヤマトイモを洗浄・剥皮した後、スピードカッタ
ーにかけてヤマトイモの慶砕物４００ｋｇを得た。Example 2 After washing and peeling commercially available yam yam, 400 kg of shredded yam yam was obtained using a speed cutter.
これにグアーガム分解物８ｋｇを加え、ミキサーでよく
攪拌した後、１０ｋｇづつ缶に充填して本発明品４０缶
を得た。8 kg of guar gum decomposition product was added thereto, and after stirring thoroughly with a mixer, 10 kg each was filled into cans to obtain 40 cans of the product of the present invention.
この４０缶を一２０℃の冷凍庫に入れ、冷凍トロロを製
した。These 40 cans were placed in a freezer at -20°C to produce frozen tororo.
〔試験例］ 実施例２の方法に準じ、ヤマトイモの磨砕物を得た。[Test example] According to the method of Example 2, ground yam yam was obtained.
このヤマトイモの磨砕物に対し、添加する多糖類の種類
を変えて２重量％づつ添加して、１０種類のサンプルを
作製し一２０℃で凍結させた。To this ground yam, 10 types of samples were prepared by adding different types of polysaccharides at 2% by weight each and freezing them at -20°C.
冷凍保存における経過日数と粘性、曳糸性の関係を調べ
、その結果を表−１に示す。The relationship between the number of days elapsed during frozen storage, viscosity, and stringiness was investigated, and the results are shown in Table 1.
表中において、粘性は、解凍後にサンプルと清水を１：
１の容量で混合したものを２０℃において、Ｂ型粘度計
で計測した値（単位； ｃｐｓ）であり、曳糸性は、解
凍したサンプルを２０℃において集乳で持ちあげて感覚
的に曳糸性を判断したもので○は曳糸性が良い、△は曳
糸性がある、×は曳糸性がないことを示す。In the table, the viscosity is 1:1 for the sample and fresh water after thawing.
This is the value (unit: cps) measured using a B-type viscometer at 20°C for a mixture of 1 volume.The stringability is measured by lifting the thawed sample at 20°C with a milk collector and visually stringing it. The yarn properties were judged: ○ indicates good stringiness, △ indicates good stringiness, and × indicates no stringiness.
尚、曳糸性が×で粘性の計測がなされてないもの（−印
のもの）は、冷凍保存によりトロ口が大根おろし状の組
織となっており、トロ口としての価値のない状態になっ
ているものである。In addition, for those whose stringability is × and viscosity has not been measured (those marked with a -), the texture of the texture has become like grated daikon radish due to freezing storage, and the texture has become useless as a texture. It is something that exists.
また、対曇Σにおいて、不溶性コーンファイバー、微結
晶セルロースは、不溶性で分岐型の多糖類であり、カラ
ギーナン、アガロースは水溶性で直鎖型の多糖類である
。Further, in anti-fog Σ, insoluble corn fiber and microcrystalline cellulose are insoluble, branched polysaccharides, and carrageenan and agarose are water-soluble, linear polysaccharides.
表より本発明品は、長期の凍結保存の後でも粘性、曳糸
性を喪失せず、すりおろしたばかりのトロ口と同様の状
態であることがわかる。尚、解凍した本発明品を食した
ところ、呈味はすりおろしたばかりのトロ口と何らかわ
らなかった。From the table, it can be seen that the product of the present invention does not lose its viscosity and stringiness even after long-term frozen storage, and is in the same state as freshly grated Toroguchi. When I ate the thawed product of the present invention, the taste was no different from that of freshly grated fatty tuna mouth.
以上のように本発明の冷凍トロ口は、水溶性で分岐型の
多Ｉｉ類を配合しであるので長期間冷凍保存しても、こ
れを解凍したトロ口はすりおろしたばかりのトロ口と同
様の粘性と曳糸性を維持しており、かつ配合した水溶性
で分岐型の多Ｗ類にょる呈味への影響もなく生食用とし
ておいしく食することができる。As mentioned above, since the frozen Toro Mouth of the present invention is formulated with water-soluble and branched type Ii, even if it is stored frozen for a long period of time, the Toro Mouth after thawing it is similar to freshly grated Toro Mouth. It maintains its viscosity and stringiness, and can be deliciously eaten raw without any influence on the taste caused by the water-soluble branched multi-W compounds.
Claims (1)
る冷凍トロロ。Frozen Tororo is characterized by containing water-soluble branched polysaccharides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2143419A JPH0436145A (en) | 1990-05-31 | 1990-05-31 | Frozen grated yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2143419A JPH0436145A (en) | 1990-05-31 | 1990-05-31 | Frozen grated yam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0436145A true JPH0436145A (en) | 1992-02-06 |
| JPH0551258B2 JPH0551258B2 (en) | 1993-08-02 |
Family
ID=15338313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2143419A Granted JPH0436145A (en) | 1990-05-31 | 1990-05-31 | Frozen grated yam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0436145A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013106564A (en) * | 2011-11-21 | 2013-06-06 | Q P Corp | Rice ball using grated yam processed product as ingredient, and rice ball ingredient to be used for the same |
| JP2017153389A (en) * | 2016-02-29 | 2017-09-07 | 伊那食品工業株式会社 | Manufacturing method of tororo processed article, heat denaturation prevention agent for tororo processed article and tororo processed article |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5103463B2 (en) * | 2004-06-21 | 2012-12-19 | 青葉化成株式会社 | Foaming improver, foam-containing food, viscosity modifier, high viscosity food and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0231657A (en) * | 1988-07-19 | 1990-02-01 | Minoru Gomikawa | Preparation of packed frozen yam resistant to discoloration |
| JPH02138934A (en) * | 1988-09-07 | 1990-05-28 | Amano Jitsugyo Kk | Production of frozen yam soup |
-
1990
- 1990-05-31 JP JP2143419A patent/JPH0436145A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0231657A (en) * | 1988-07-19 | 1990-02-01 | Minoru Gomikawa | Preparation of packed frozen yam resistant to discoloration |
| JPH02138934A (en) * | 1988-09-07 | 1990-05-28 | Amano Jitsugyo Kk | Production of frozen yam soup |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013106564A (en) * | 2011-11-21 | 2013-06-06 | Q P Corp | Rice ball using grated yam processed product as ingredient, and rice ball ingredient to be used for the same |
| JP2017153389A (en) * | 2016-02-29 | 2017-09-07 | 伊那食品工業株式会社 | Manufacturing method of tororo processed article, heat denaturation prevention agent for tororo processed article and tororo processed article |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0551258B2 (en) | 1993-08-02 |
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