JPH1057017A - Cod roe-containing processed food and its production - Google Patents
Cod roe-containing processed food and its productionInfo
- Publication number
- JPH1057017A JPH1057017A JP8213969A JP21396996A JPH1057017A JP H1057017 A JPH1057017 A JP H1057017A JP 8213969 A JP8213969 A JP 8213969A JP 21396996 A JP21396996 A JP 21396996A JP H1057017 A JPH1057017 A JP H1057017A
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- JP
- Japan
- Prior art keywords
- processed food
- cod
- colored
- edible
- tobacco
- 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.)
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Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はたらこ入りスパゲテ
ィソース等のたらこ含有加工食品及びその製造方法に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food containing cod such as spaghetti sauce containing cod and a method for producing the same.
【０００２】[0002]
【従来の技術】近年の食生活の多様化に伴う食品工業の
発達により、例えば常温で保存するタイプのたらこ入り
スパゲティソースの如きたらこ含有加工食品が開発さ
れ、市場に供せられている。2. Description of the Related Art With the development of the food industry accompanying the diversification of dietary habits in recent years, processed foods containing cod such as spaghetti sauce with cod preserved at room temperature have been developed and put on the market.
【０００３】然るところ、このような従来のたらこ含有
加工食品は、一般に食用赤色１０２号、同１０４号、同
３号、同１０６号、食用黄色４号あるいは同５号で着色
されたたらこ粒が配合されているものであるが経時的に
たらこ粒の退色が生じ、たとえ味や品質自体に変化がな
くても実質的に賞味期間が短縮されてしまうと云う問題
があった。[0003] However, such conventional processed foods containing tobacco are generally made of edible red 102, 104, 3, and 106, edible yellow 4 or 5 colored tobacco grains. However, there is a problem in that the color of the tobacco particles fades over time, and the shelf life is substantially shortened even if the taste or quality itself does not change.
【０００４】因に、魚卵の発色や色調を安定化する技術
としては、例えばニコチン酸アミド、Ｌ−アスコルビン
酸、クエン酸ナトリウム及びリン酸塩化合物からなる塩
蔵たらこ用色調安定剤（特開昭５２−７９０５１号公
報）、クエン酸塩又は亜硫酸塩を含有する色固定化剤
（特開昭５７−７７０３号公報）、酸素、ビタミン類、
クエン酸を併用する処理方法（特開昭５０−１４５５４
９号公報）、フィチン酸又はその塩類を使用する発色方
法（特開昭５２−７００４８号公報）、グルコノデルタ
ラクトン及び繊維素グリコール酸ナトリウムを色素と併
用して用いる方法（特開昭５２−１２５６６４号公
報）、タール系色素に重合リン酸のカリウム塩とオキシ
ポリカルボン酸塩を添加する方法（特開昭５９−２２５
０号公報）などが既に報告されているが、このような技
術を適用して常温保存するたらこ含有加工食品を製造し
ても未だ十分満足の行く結果が得られていないのが実状
であった。[0004] Techniques for stabilizing the color development and color tone of fish eggs include, for example, a color stabilizer for salted cod consisting of nicotinamide, L-ascorbic acid, sodium citrate and a phosphate compound (Japanese Patent Application Laid-Open No. 52-79051), a color fixing agent containing a citrate or a sulfite (JP-A-57-7703), oxygen, vitamins,
Treatment using citric acid in combination (Japanese Patent Laid-Open No. 50-14554)
No. 9), a color-forming method using phytic acid or salts thereof (JP-A-52-70048), a method using glucono-delta-lactone and sodium cellulose glycolate in combination with a dye (JP-A-52-70048). No. 125664), a method of adding a potassium salt of polymerized phosphoric acid and an oxypolycarboxylate to a tar dye (JP-A-59-225).
No. 0) has already been reported, but the fact is that satisfactory results have not yet been obtained even when manufacturing such processed foods containing cocoa which is stored at room temperature by applying such a technique. .
【０００５】[0005]
【発明が解決しようとする課題】従って、本発明は常温
保存においても経時的退色の生じにくいたらこ含有加工
食品の提供、換言すれば実質的に賞味期間の長いたらこ
含有加工食品の提供を目的とする。SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a processed food containing arachno which is less likely to fade over time even at room temperature storage, in other words, to provide a processed food containing araki which has a substantially long shelf life. I do.
【０００６】そこで、本発明者は当該目的を達成すべく
種々研究を重ねた結果、たらこ粒の着色料として食用赤
色４０号を用い、かつソース等の加工食品のpHを４．５
〜５．５の範囲に調整すれば、当該加工食品の経時的退
色が著しく減少することを見い出し、本発明を完成し
た。Accordingly, the present inventor has conducted various studies to achieve the object, and as a result, has found that Edible Red No. 40 is used as a coloring agent for cod granules and the pH of processed food such as sauce is 4.5.
When the content was adjusted to the range of ~ 5.5, it was found that fading of the processed food over time was significantly reduced, and the present invention was completed.
【０００７】[0007]
【課題を解決するための手段】すなわち、本発明は食用
赤色４０号で着色したたらこ粒を含有し、かつpHが４．
５〜５．５の範囲にあることを特徴とするたらこ含有加
工食品により上記目的を達成したものであり、また本発
明はたらこ含有加工食品の製造方法に於て、たらこ原料
として食用赤色４０号で着色したたらこ粒を用い、かつ
当該加工食品のpHを４．５〜５．５の範囲に調整するこ
とを特徴とするたらこ含有加工食品の製造方法により上
記目的を達成したものである。That is, the present invention comprises tobacco grains colored with edible red No. 40 and having a pH of 4.
The above object has been achieved by a processed food containing tarako which is characterized by being in the range of 5 to 5.5, and the present invention relates to a method for producing a processed food containing tarako, wherein the food is red food No. 40 as a raw material of tartar. The above object has been achieved by a method for producing a processed food containing tobacco, characterized by using colored tobacco grains and adjusting the pH of the processed food to a range of 4.5 to 5.5.
【０００８】[0008]
【発明の実施の形態】本発明に用いられるたらことして
は、たらこそのものであっても良く、また明太子の如き
たらこの調味品であっても良い。BEST MODE FOR CARRYING OUT THE INVENTION A tartar used in the present invention may be a tartar itself, or may be a seasoned product such as mentaiko.
【０００９】本発明において、たらこ粒の着色には食用
赤色４０号を用いることが必須である。本発明におい
て、食用赤色４０号とは、食用赤色４０号の他に、食用
赤色４０号アルミニウムレーキを含む。この色素を用い
ることにより、消費者がたらことして好ましいと感じる
色に着色でき、しかも常温においても着色後のたらこの
退色が少なくなる。因に、食用赤色１０２号、同１０４
号、同３号、同１０６号、食用黄色４号、同５号等の他
の食用色素を用いた場合には、たとえ加工食品のpHを
４．５〜５．５の範囲に調整しても退色防止効果は得ら
れない。In the present invention, it is indispensable to use Edible Red No. 40 for coloring the cod grains. In the present invention, Edible Red No. 40 includes Edible Red No. 40 aluminum lake in addition to Edible Red No. 40. By using this pigment, it is possible to color to a color that consumers find particularly preferable, and furthermore, the fading after coloring at room temperature is reduced. Incidentally, Edible Red No. 102, 104
No. 3, No. 3, No. 106, Edible Yellow No. 4, No. 5, etc., when other edible dyes are used, even if the pH of the processed food is adjusted to a range of 4.5 to 5.5. No fading prevention effect can be obtained.
【００１０】食用赤色４０号の使用量は、たらこ粒に対
して１〜１，０００ppmとすることが好ましく、特に１
０〜５００ppmが好ましい。The amount of Edible Red No. 40 to be used is preferably 1 to 1,000 ppm with respect to the cod grains, particularly 1 to 1,000 ppm.
0 to 500 ppm is preferred.
【００１１】本発明においては、食用赤色４０号と共
に、更に食用赤色１０６号及び／又は食用黄色５号を併
用するのが、たらこの色調を調整する上で好ましく、就
中当該３者の併用が特に良い結果を与える。尚、食用赤
色１０６号、食用黄色５号の使用量は求める色調に応じ
て適宜選定することができる。In the present invention, it is preferable to use edible red No. 106 and / or edible yellow No. 5 together with edible red No. 40 in order to adjust the color tone of the cod. Gives particularly good results. The amounts of food red No. 106 and food yellow No. 5 can be appropriately selected according to the required color tone.
【００１２】本発明において、たらこ含有加工食品のpH
はこれを４．５〜５．５の範囲に調整することが必須で
あるが、このpH調整には有機酸を用いることが好まし
い。有機酸としては例えばクエン酸、乳酸、グルコン
酸、酒石酸、グルコノデルタラクトン、酢酸、フマル
酸、リンゴ酸、アジピン酸などが挙げられ、就中本発明
においては、たらこ含有加工食品の味を損ねない点から
グルコン酸を用いることが特に好ましい。また、無機酸
としてはリン酸などが挙げられる。[0012] In the present invention, the pH of the processed food containing tarako
It is essential to adjust the pH in the range of 4.5 to 5.5, but it is preferable to use an organic acid for the pH adjustment. Examples of the organic acid include citric acid, lactic acid, gluconic acid, tartaric acid, glucono delta lactone, acetic acid, fumaric acid, malic acid, adipic acid and the like, and in the present invention, among others, impairs the taste of tarako-containing processed food. It is particularly preferable to use gluconic acid in view of the absence. In addition, examples of the inorganic acid include phosphoric acid.
【００１３】たらこ含有加工食品のpHは４．５〜５．５
に調整するが、pH５．０〜５．３が特に好ましい。この
pHが５．５を超えるとたらこの色の退色防止効果が十分
ではなく、また、４．５未満ではたらこ含有加工品の酸
味が強くなってしまう。The pH of the processed food containing tarako is 4.5 to 5.5.
The pH is adjusted to 5.0 to 5.3. this
If the pH exceeds 5.5, the effect of preventing the color from fading is not sufficient, and if the pH is less than 4.5, the acidity of the processed product containing tarako becomes strong.
【００１４】本発明に係るたらこ含有加工食品として
は、たらこを含有するものであればその具体的種類の如
何を問わないが、特にスパゲティソース、おにぎりの
具、チャーハンの素、お茶漬の素等が好適実施品として
挙げられる。The processed food containing tarako according to the present invention is not particularly limited as long as it contains tarako, but in particular, spaghetti sauce, rice balls, fried rice, ochazuke, etc. Are preferred examples.
【００１５】而して、本発明におけるたらこ含有加工食
品のたらこ以外の配合成分としては、たらこ含有加工食
品の種類に応じて液糖、バター、サラダ油、増粘剤、醤
油、みりん、調味料等が適宜使用される。[0015] The compound components of the processed food containing tarako in the present invention other than the tartar include liquid sugar, butter, salad oil, thickener, soy sauce, mirin, seasoning and the like according to the type of processed food containing tarako. Is appropriately used.
【００１６】尚、たらこ含有加工食品の製造時の充填バ
ラツキを少なくするために増粘剤が配合使用されること
があるが、斯かる増粘剤としては、例えばキサンタンガ
ム、タマリンドガム、グアーガム、カラギーナン、ロー
カストビーンガム、タラガム、アラビアガムなどが挙げ
られ、これらは１種を単独で又は２種以上を組み合わせ
て用いることができる。[0016] A thickener may be blended and used in order to reduce variation in filling during the production of the processed food containing tarako. Examples of the thickener include xanthan gum, tamarind gum, guar gum, and carrageenan. And locust bean gum, tara gum, gum arabic and the like, and these can be used alone or in combination of two or more.
【００１７】本発明に係るたらこ含有加工食品は、長期
保存が可能なように従来と同様、加熱殺菌処理等による
防腐処理をしておくのが望ましい。It is desirable that the processed food containing tartar according to the present invention be subjected to a preservative treatment such as a heat sterilization treatment as in the prior art so that long-term storage is possible.
【００１８】本発明に係るたらこ含有加工食品は、例え
ば以下のようにして製造することができる。すなわち、
たらこ粒を常法に従って前記色素で着色し、着色された
たらこ粒を他の材料と混合し、この混合物のpHを有機酸
で４．５〜５．５に調整し、これを適宜温度で、例えば
１１２℃にて１０分間加熱殺菌することにより得られ
る。尚、このようにして得られるたらこ含有加工食品は
長期保存性の点で密封容器に封入することが好ましく、
当該密封容器としては例えばアルミニウムシートの両面
にプラスチック製シートを積層してなるラミネート材を
用いて成形した袋が好ましいものとして挙げられる。The processed food containing cod according to the present invention can be produced, for example, as follows. That is,
The cod granules are colored with the pigment according to a conventional method, and the colored cod granules are mixed with other materials, the pH of the mixture is adjusted to 4.5 to 5.5 with an organic acid, and the mixture is heated at an appropriate temperature. For example, it can be obtained by heat sterilization at 112 ° C. for 10 minutes. In addition, it is preferable that the processed food containing cocoa obtained in this way is enclosed in a sealed container in view of long-term storage,
As the sealed container, for example, a bag formed by using a laminate material obtained by laminating a plastic sheet on both sides of an aluminum sheet is preferable.
【００１９】[0019]
【実施例】以下実施例を挙げて本発明を更に説明する。The present invention will be further described with reference to the following examples.
【００２０】試験例１ 無着色のたらこ粒に対し、下記表１記載の各着色料をそ
れぞれ４０ppmずつ単独で、１０重量％濃度の水溶液と
して添加混合し、着色たらこ粒を得た。得られた各着色
たらこ粒を下記表２記載の配合で混合し、それぞれたら
こ入りスパゲティソース（pH５．８）を得た。このたら
こ入りスパゲティソースのpHをグルコン酸で５．３に調
整し、湯せんにして８０℃まで加熱後、各２５ｇずつ袋
詰めし、１１２℃にて１０分間レトルト処理した。この
袋詰めたらこ入りスパゲティソースを３７℃で２ケ月間
保存後、開封して各スパゲティソースの状態を下記評価
基準に従って評価した。その結果は表１の通りであっ
た。Test Example 1 To each of the uncolored tobacco grains, 40 ppm of each of the coloring agents shown in Table 1 below was added alone and mixed as a 10% by weight aqueous solution to obtain colored tobacco grains. Each of the obtained colored tobacco granules was mixed in the composition shown in Table 2 below to obtain spaghetti sauce (pH 5.8) containing the tobacco. The pH of the spaghetti sauce containing the tobacco was adjusted to 5.3 with gluconic acid, heated to 80 ° C in a water bath, packed in 25 g bags each, and retorted at 112 ° C for 10 minutes. After storing the bagged spaghetti sauce at 37 ° C. for 2 months, the bag was opened and the state of each spaghetti sauce was evaluated according to the following evaluation criteria. The results are shown in Table 1.
【００２１】[0021]
【表１】 [Table 1]
【００２２】（退色評価） ○：たらこの色にはほとんど変化がみられない △：たらこの色がかなり変化している ×：たらこの色が完全に退色している(Evaluation of fading) ：: Little change in the color of tarraku Δ: The color of tarraku has changed considerably X: Tartarak of this color has completely faded
【００２３】（着色した色） ○：消費者がたらことして好ましいと感じる色である △：消費者がたらことしてやや好ましくない色である ×：消費者がたらことして違和感を感じ全く好ましくな
い色である(Colored color) ：: Color that the consumer feels unfavorably favorable Δ: Color that the consumer is unpleasantly unfavorable X: Color that the consumer feels strangely uncomfortable
【００２４】（着色性） ○：たらこ粒が良好に着色されている △：たらこ粒がほぼ着色されている ×：たらこ粒が全く着色されていない(Coloring property) ：: Coarse grains are well colored Δ: Coarse grains are almost colored ×: Coarse grains are not colored at all
【００２５】[0025]
【表２】配合 着色したたらこ粒 ：５０（重量％） 液糖 ：２０ バター ：２０ サラダ油 ：９．７ 増粘剤（キサンタンガム）：０．３[Table 2] Combined colored tobacco granules: 50 (% by weight) Liquid sugar: 20 Butter: 20 Salad oil: 9.7 Thickener (xanthan gum): 0.3
【００２６】表１の結果から明らかな如く、赤色４０号
を使い、かつpHを５．３に調整したものは、３７℃で保
存して２ケ月を経過しても色が退色せず、しかも着色し
た色を消費者がたらことして好ましいと感じる色が保た
れ、たらこ粒そのものが良く着色されていた。As is evident from the results in Table 1, those using Red No. 40 and adjusting the pH to 5.3 did not fade even after 2 months after storage at 37 ° C. The color which the colored color felt by the consumer was particularly preferable was maintained, and the flakes themselves were well colored.
【００２７】実施例１〜４及び比較例１〜３ 表３に記載の着色料を用いると共に、グルコン酸を用い
て表３に記載のpHに調整（調整前のpH５．８）した以外
は試験例１と同様にて各袋詰めたらこ入りスパゲティソ
ースを得た。この袋詰めたらこ入りスパゲティソースを
３０℃及び３７℃で４ケ月間保存後、開封して各スパゲ
ティソースの退色の度合を試験例１と同様に評価した。
その結果は表３の通りであった。Examples 1-4 and Comparative Examples 1-3 Tests were carried out except that the coloring agents shown in Table 3 were used and the pH was adjusted to the one shown in Table 3 with gluconic acid (pH 5.8 before adjustment). In the same manner as in Example 1, spaghetti sauce containing each bag packed cod roe was obtained. The spaghetti sauce containing the bagged cod roe was stored at 30 ° C. and 37 ° C. for 4 months, opened, and the degree of fading of each spaghetti sauce was evaluated in the same manner as in Test Example 1.
Table 3 shows the results.
【００２８】[0028]
【表３】 [Table 3]
【００２９】実施例５〜８及び比較例４〜６ たらこを唐辛子、調味料等により漬け込んで明太子とし
た明太子粒を表４に記載の着色料で着色し、表５記載の
配合により明太子入りスパゲティソースを得、該ソース
のpHをクエン酸を用いて表４に記載のpHに調整（調整前
のpH５．８）した以外は試験例１と同様にして各袋詰め
明太子入りスパゲティソースを得た。この袋詰め明太子
入りスパゲティソースを３０℃及び３７℃で４ケ月保存
後、開封して各スパゲティソースの退色の度合を試験例
１と同様に評価した。その結果は表４の通りであった。Examples 5 to 8 and Comparative Examples 4 to 6 Mentaiko grains obtained by soaking taro in a pepper, seasoning, etc. to make mentaiko are colored with coloring agents shown in Table 4, and spatetti containing mentaiko by blending as shown in Table 5. A sauce was obtained, and a spaghetti sauce containing mentaiko in each bag was obtained in the same manner as in Test Example 1 except that the pH of the sauce was adjusted to the pH shown in Table 4 using citric acid (pH 5.8 before adjustment). . This bagged spaghetti sauce containing mentaiko was stored at 30 ° C. and 37 ° C. for 4 months, opened, and the degree of fading of each spaghetti sauce was evaluated in the same manner as in Test Example 1. Table 4 shows the results.
【００３０】[0030]
【表４】 [Table 4]
【００３１】[0031]
【表５】配合 着色した明太子粒 ：４５（重量％） 液糖 ：２０ バター ：１５ サラダ油 ：１９．５ 増粘剤（タマリンドガム）：０．５[Table 5] Mixed colored amentico grains: 45 (% by weight) Liquid sugar: 20 Butter: 15 Salad oil: 19.5 Thickener (tamarind gum): 0.5
【００３２】実施例９〜１１及び比較例７〜１０ 明太子に対し、下記表６記載の各着色料を添加混合して
それぞれ着色明太子粒子を得た。得られた各明太子粒子
を下記表７記載の配合で混合し、それぞれ明太子チャー
ハンの素を得た。この明太子チャーハンの素のpHをクエ
ン酸を用いて表６に記載のpHに調整（調整前のpH５．
７）し、次いで１１２℃で１２分間加熱殺菌して、３０
℃で３ケ月間保存後、各チャーハンの素の退色の度合を
試験例１と同様に評価した。その結果は表６の通りであ
った。Examples 9 to 11 and Comparative Examples 7 to 10 Each of the coloring agents shown in Table 6 below was added to and mixed with amenita to obtain colored amenita particles. Each of the obtained amenita particles was mixed in the composition shown in Table 7 below to obtain an element of the amenita fried rice. The pH of the Mentaiko fried rice was adjusted to the pH shown in Table 6 using citric acid (pH before adjustment: pH5.
7) and then sterilized by heating at 112 ° C. for 12 minutes.
After storage at 3 ° C. for 3 months, the degree of fading of the element of each fried rice was evaluated in the same manner as in Test Example 1. Table 6 shows the results.
【００３３】[0033]
【表６】 [Table 6]
【００３４】[0034]
【表７】配合 着色した明太子粒 ：４０（重量％） サラダ油 ：４３ 醤油 ：５ みりん ：１０ 調味料（ビーフエキス）：１．０ 調味料（酵母エキス） ：１．０[Table 7] Blend and colored amentico grains: 40 (% by weight) Salad oil: 43 Soy sauce: 5 Mirin: 10 Seasoning (beef extract): 1.0 Seasoning (yeast extract): 1.0
【００３５】[0035]
【発明の効果】本発明によれば、特に常温において保存
しても経時的に退色の生じにくいたらこ含有加工食品を
提供することができ、たらこ含有加工食品の賞味期間を
実質的に長期なものとすることが可能である。According to the present invention, it is possible to provide a processed food containing tobacco which does not easily fade over time even when stored at room temperature, and the shelf life of the processed food containing tobacco is substantially long. It is possible.
Claims (10)
有し、かつpHが４．５〜５．５の範囲にあることを特徴
とするたらこ含有加工食品。1. A processed food containing tobacco containing edible grains colored with edible red No. 40 and having a pH in the range of 4.5 to 5.5.
号及び／又は食用黄色５号を併用して着色したたらこ粒
を含有し、かつpHが４．５〜５．５の範囲にあることを
特徴とするたらこ含有加工食品。2. An edible red 106 together with an edible red 40.
A processed food containing tobacco, characterized in that it comprises colored tobacco particles in combination with No. 5 and / or Edible Yellow No. 5 and has a pH in the range of 4.5 to 5.5.
ものである請求項１又は２記載のたらこ含有加工食品。3. The cod-containing processed food according to claim 1, wherein the cod-containing processed food is heat-sterilized.
ス、おにぎりの具、チャーハンの素又はお茶漬の素であ
る請求項１〜３の何れか１項記載のたらこ含有加工食
品。4. The processed cod food according to any one of claims 1 to 3, wherein the cod-containing processed food is spaghetti sauce, rice ball, fried rice or ochazuke.
たらこ原料として食用赤色４０号で着色したたらこ粒を
用い、かつ当該加工食品のpHを４．５〜５．５の範囲に
調整することを特徴とするたらこ含有加工食品の製造方
法。5. A method for producing a processed food containing tarako,
A method for producing a processed food containing tarako, characterized by using tartar particles colored with edible red No. 40 as raw material for tartar and adjusting the pH of the processed food to a range of 4.5 to 5.5.
に、食用赤色１０６号及び／又は食用黄色５号を併用し
て着色したたらこ粒を用いることを特徴とする請求項５
記載のたらこ含有加工食品の製造方法。6. A coconut grain colored by using edible red No. 40 and / or edible yellow No. 5 in combination with edible red No. 40 as a raw material of coconut.
A method for producing the processed food containing tarako as described.
特徴とする請求項５又は６記載のたらこ含有加工食品の
製造方法。7. The method according to claim 5, wherein the pH is adjusted using an organic acid.
のたらこ含有加工食品の製造方法。8. The method according to claim 7, wherein the organic acid is gluconic acid.
らこ加工食品を更に加熱殺菌処理することを特徴とする
たらこ含有加工食品の製造方法。9. A method for producing a processed food containing tobacco, wherein the processed food of tobacco obtained in any one of claims 5 to 8 is further subjected to a heat sterilization treatment.
ス、おにぎりの具、チャーハンの素又はお茶漬の素であ
る請求項５〜９の何れか１項記載のたらこ含有加工食品
の製造方法。10. The method for producing a processed cod food according to any one of claims 5 to 9, wherein the cod-containing processed food is spaghetti sauce, rice ball, fried rice or ochazuke.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21396996A JP3519217B2 (en) | 1996-08-14 | 1996-08-14 | Processed food containing tarako and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21396996A JP3519217B2 (en) | 1996-08-14 | 1996-08-14 | Processed food containing tarako and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1057017A true JPH1057017A (en) | 1998-03-03 |
| JP3519217B2 JP3519217B2 (en) | 2004-04-12 |
Family
ID=16648069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21396996A Expired - Fee Related JP3519217B2 (en) | 1996-08-14 | 1996-08-14 | Processed food containing tarako and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3519217B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4633883B2 (en) * | 1999-04-07 | 2011-02-16 | 株式会社久原本家 | This heat-denaturing method |
| JP2017023089A (en) * | 2015-07-24 | 2017-02-02 | 青葉化成株式会社 | Quality improver, firming agent, quality improvement method and firming method for seafood |
| JP2021019515A (en) * | 2019-07-25 | 2021-02-18 | 日清フーズ株式会社 | Method for producing fish egg-contained sauce |
-
1996
- 1996-08-14 JP JP21396996A patent/JP3519217B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4633883B2 (en) * | 1999-04-07 | 2011-02-16 | 株式会社久原本家 | This heat-denaturing method |
| JP2017023089A (en) * | 2015-07-24 | 2017-02-02 | 青葉化成株式会社 | Quality improver, firming agent, quality improvement method and firming method for seafood |
| JP2021019515A (en) * | 2019-07-25 | 2021-02-18 | 日清フーズ株式会社 | Method for producing fish egg-contained sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3519217B2 (en) | 2004-04-12 |
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