JPH11155501A - Ingredient for fried food - Google Patents
Ingredient for fried foodInfo
- Publication number
- JPH11155501A JPH11155501A JP9345765A JP34576597A JPH11155501A JP H11155501 A JPH11155501 A JP H11155501A JP 9345765 A JP9345765 A JP 9345765A JP 34576597 A JP34576597 A JP 34576597A JP H11155501 A JPH11155501 A JP H11155501A
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- weight
- fried
- parts
- fried food
- Prior art date
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- Grain Derivatives (AREA)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、電子レンジで再加熱し
た場合でも、そのクリスピーな食感を保持できる、春
巻、揚げギョウザ、揚げシューマイ、揚げワンタン、コ
ロッケ、トンカツ、揚げパン、フライドパイ、てんぷ
ら、クリームコロッケフライ等のフライ食品用の具材お
よびフライ食品に関する。The present invention relates to a spring roll, fried gyoza, fried shomai, fried wonton, croquette, tonkatsu, fried bread, fried pie, which can retain its crispy texture even when reheated in a microwave oven. And ingredients for fried foods such as tempura, cream croquette fries, and fried foods.
【０００２】[0002]
【従来の技術】従来より、フライ食品はそのクリスピー
な表面の食感が品質の良否を決める要素として重要視さ
れてきた。そのために、フライした後、表面が吸湿しな
いうちになるべく早く食するのを良しとし、調理法も通
常は食する直前に、消費者自身がフライするのが一般的
であった。2. Description of the Related Art Conventionally, fried foods have been regarded as important factors in determining the quality of their crispy surface texture. For this reason, it is good to eat as soon as possible after the surface has not absorbed moisture after frying, and it is common for consumers to fry the food, usually just before eating.
【０００３】ところが、消費者においてフライする作業
は、作業性の悪さと廃油の処理の点から、近年特に嫌わ
れており、より簡便な調理法、特にオーブントースター
や電子レンジ調理に適したフライ食品が求められてき
た。[0003] However, consumers have recently hated frying work in view of poor workability and waste oil treatment, and fried foods suitable for simpler cooking methods, especially oven toaster and microwave cooking. Has been sought.
【０００４】この問題の解決のためには、冷凍解凍、加
熱の際、中の具材からの離水を防ぐことで、衣に水分が
浸透するのを防ぐ方法が考えられる。目的は異なるもの
の、従来より冷凍コロッケの具材の離水防止にα化澱粉
を具材に添加することによって、保水性を向上させる
（特開昭５０−５２２４８号）等が提案されている。と
ころが、単に具のα化澱粉を添加しただけでは、冷凍中
の澱粉老化現象により、表面への水分移行は防止でき
ず、また、冷凍中の離水も完全に防ぐことができない。[0004] In order to solve this problem, a method of preventing moisture from penetrating into clothes by preventing water separation from ingredients in freezing, thawing and heating can be considered. Although the purpose is different, it has been proposed to improve the water retention by adding a pregelatinized starch to the ingredients for preventing the water separation of the ingredients of the frozen croquette (Japanese Patent Application Laid-Open No. 50-52248). However, simply adding the pregelatinized starch does not prevent moisture transfer to the surface due to the starch aging phenomenon during freezing, and cannot completely prevent water separation during freezing.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、特にプレフ
ライ後、冷凍保存して使用された場合でも、オーブント
ースターや電子レンジ等のより簡便な調理法によって、
フライ直後のようなパリパリ、サクサク、カリカリ等と
表現されるクリスピーな食感の美味しく食することので
きるフライ食品、およびそのような食感を付与できるフ
ライ食品用の具材を提供することを目的とするものであ
ある。SUMMARY OF THE INVENTION The present invention provides a simple cooking method such as an oven toaster or a microwave oven, particularly when used after pre-fry and frozen and stored.
It is an object of the present invention to provide a fried food that can be eaten deliciously with a crispy texture expressed as crispy, crispy, crispy, etc. immediately after frying, and an ingredient for fried food that can impart such a texture. It is assumed that.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため鋭意研究を重ねた結果、具材に対し、架
橋澱粉、カラギーナンおよび乳酸Ｎａのうち少なくとも
１種を添加すると、これをプレフライして冷凍保存した
後、電子レンジで再加熱するだけで、フライ直後のよう
なクリスピーな食感のフライ食品が得られることを発見
し、しかも、α化澱粉を用いる従来法に比べて、その効
果が著しいことを確認し、本発明を完成するに至った。The present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, when at least one of cross-linked starch, carrageenan and sodium lactate is added to the ingredients, After pre-frying, preserving frozen and then reheating in a microwave oven, we discovered that fried foods with a crispy texture like immediately after frying can be obtained, and compared with the conventional method using pregelatinized starch. It has been confirmed that the effect is remarkable, and the present invention has been completed.
【０００７】すなわち、本発明は、フライ食品用の具材
に対し、架橋澱粉、カラギーナンおよび乳酸Ｎａのうち
少なくとも１種を添加してなることを特徴とするフライ
食品用の具材であり、また、該具材を用いてなることを
特徴とするフライ食品である。そして、上記フライ食品
用の具材において、架橋澱粉、カラギーナンおよび乳酸
Ｎａの添加量は、フライ食品用の具材１００重量部に対
して、それぞれ０．５〜１０重量部、０．０５〜５重量
部、０．１〜５重量部のものが好ましい。[0007] That is, the present invention is an ingredient for fried food characterized by adding at least one of crosslinked starch, carrageenan and sodium lactate to an ingredient for fried food, , A fried food characterized by using the ingredient. In the ingredients for the fried food, the added amounts of the cross-linked starch, carrageenan and Na lactate are 0.5 to 10 parts by weight and 0.05 to 5 parts by weight, respectively, based on 100 parts by weight of the ingredients for the fried food. Parts by weight, preferably 0.1 to 5 parts by weight.
【０００８】架橋澱粉またはカラギーナンにおいては、
上記の下限として示される配合量より多くなるにしたが
い、離水の発生が防止されたり、表面への水分移行の発
生が防止される効果が顕著となり、より好ましい。ま
た、上記の上限として示される配合量より多くなるにし
たがい、通常、具材の食感が堅くなる傾向がある。乳酸
Ｎａが上記の下限として示される配合量より多くなるに
したがい、離水の有無にかかわらず水分移行は起こりに
くくなり、クリスピー感が顕著となる。また、上記の上
限として示されている配合量より多くなるにしたがい、
通常、食味が悪くなる傾向がある。架橋澱粉、カラギー
ナンおよび乳酸Ｎａのうち２種以上を用いる場合は、架
橋澱粉と乳酸Ｎａ、カラギーナンと乳酸Ｎａや架橋澱粉
とカラギーナンの組み合わせが挙げられ、前２者の組み
合わせが好ましい。また、特に架橋澱粉とカラギーナン
と乳酸Ｎａの組み合わせが最も好ましい例として挙げら
れる。In crosslinked starch or carrageenan,
As the amount is larger than the lower limit, the effect of preventing the occurrence of water separation and the prevention of the transfer of moisture to the surface becomes more remarkable, and is more preferable. In addition, as the amount exceeds the upper limit, the texture of the ingredients usually tends to become hard. As the amount of sodium lactate becomes larger than the above-mentioned lower limit, water transfer becomes less likely to occur regardless of the presence or absence of water separation, and the crispy feeling becomes remarkable. Also, as the amount is larger than the upper limit,
Usually, there is a tendency for the palatability to deteriorate. When two or more of crosslinked starch, carrageenan and sodium lactate are used, combinations of crosslinked starch and sodium lactate, combinations of carrageenan and sodium lactate, and combinations of crosslinked starch and carrageenan are preferable, and the combination of the former two is preferred. Particularly, a combination of crosslinked starch, carrageenan and sodium lactate is the most preferable example.
【０００９】本発明におけるフライ食品とは、春巻、揚
げギョウザ、揚げシューマイ、揚げワンタン、揚げパ
ン、フライドパイ、てんぷら、コロッケ、トンカツ、ク
リームコロッケ等、油で揚げて調理する食品であり、特
にこれらは、中身の具材部分と通常衣と呼ばれる表皮部
分が存在し、さらに、コロッケ、トンカツ、クリームコ
ロッケ等は、具材部分と表皮部分の間に小麦粉と水を主
成分とするバッター液に由来するペースト状の層が存在
する。The fried food in the present invention is a food that is fried in oil and cooked, such as spring rolls, fried gyoza, fried shomai, fried wonton, fried bread, fried pie, tempura, croquette, tonkatsu, cream croquette, etc. In these, there is an ingredient portion of the contents and a skin portion usually called a garment, and further, croquette, tonkatsu, cream croquette, etc. are in a batter solution mainly composed of flour and water between the ingredient portion and the skin portion. There is a paste-like layer of origin.
【００１０】フライ食品用の具材としては、通常使用さ
れている原料を用いればよく、例えば、肉類、魚類、野
菜類その他必要により添加されるものが挙げられる。肉
類としては牛肉、豚肉、鶏肉であり、通常はスライス
状、細切り状、ミンチ状になったものである。魚類とし
てはタラ、ホキ、アジ、いわし等であり、通常はスリ身
状になったものである。野菜類としては、キャベツ、タ
マネギ、ジャガイモ、ニンジン等であり、通常は細かく
カットあるいはペースト状になったものである。その他
澱粉、調味料等が例示される。As ingredients for fried foods, commonly used raw materials may be used, and examples thereof include meats, fishes, vegetables and the like which are added as necessary. Meats are beef, pork, and chicken, and are usually sliced, shredded, or minced. The fish include cod, hoki, horse mackerel, sardine, etc., usually in the form of a pickpocket. Vegetables include cabbage, onion, potato, carrot and the like, and are usually finely cut or pasted. Other examples include starch and seasonings.
【００１１】上記のような原料をカット、混練、加熱等
して、中身の具材成形する。これをパン粉、麺帯、春巻
の皮等で包み込み、次いでフライし、冷凍等の工程を経
てフライ食品となる。The above-mentioned raw materials are cut, kneaded, heated, etc. to form the contents. This is wrapped in bread crumbs, a noodle belt, spring roll skin, and the like, and then fried and frozen to produce fried food.
【００１２】ここでいう架橋澱粉とは、２箇所以上の水
酸基に多官能基を結合させた澱粉誘導体で、原料として
は特定されず、タピオカ、コーンスターチ、馬鈴薯澱粉
のいずれでもよい。また、単なる架橋反応の他、アセチ
ル化と架橋反応、エーテル化と架橋反応の組み合わせで
得られたものでもよい。カラギーナンは、海藻の中の紅
藻類から抽出される、「α（１→３）結合」および「β
（１→４）結合」を交互に繰り返してなる直鎖状のガラ
クタンである。The term "crosslinked starch" as used herein refers to a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups and is not specified as a raw material, and may be any of tapioca, corn starch, and potato starch. Further, in addition to a simple crosslinking reaction, those obtained by a combination of acetylation and crosslinking reaction, or etherification and crosslinking reaction may be used. Carrageenan is extracted from red algae among seaweeds by “α (1 → 3) linkage” and “β
(1 → 4) Bond ”is a linear galactan alternately repeated.
【００１３】添加法はフライ食品用具材を加熱する前に
混合するだけでよいが、原料中の粉末類と予め混合する
ことが好ましい。本発明の具材を用いて、フライ食品を
調製した後、通常はプレフライし、冷凍保存することが
好ましい。もちろん、冷凍保存することなく提供するこ
ともできるが、冷凍保存により流通させることが、より
好ましい。通常、本発明の冷凍フライ食品は、食用に供
する前にオーブントースターや、電子レンジ等により加
熱すればよいが、もちろん、油で処理することも可能で
ある。油で処理する場合には、事前にプレフライするこ
とは不要となる場合が多い。パン粉の粒径、麺帯の厚
さ、大きさ、形は公知の例に準ずることができる。[0013] The addition method only needs to mix the fried food ingredients before heating them, but it is preferable to mix them in advance with the powders in the raw materials. After preparing the fried food using the ingredients of the present invention, it is usually preferable to pre-fry and store frozen. Of course, it can be provided without freezing, but it is more preferable to distribute by freezing. Usually, the frozen fried food of the present invention may be heated with an oven toaster, a microwave oven, or the like before serving for food, but of course, it can be treated with oil. When treating with oil, pre-frying in advance is often unnecessary. The particle size of the bread crumbs, the thickness, size, and shape of the noodle strip can be in accordance with known examples.
【００１４】[0014]
【実施例】以下、実施例により本発明を説明するが、本
発明は、これらの実施例により限定されるものではな
い。 （実施例１）春巻用具材として、常法に従い、カットし
た豚肉２５重量部、キャベツ３０重量部、たけのこ５重
量部、人参５重量部、水と調味料その他３５重量部を混
合し（具材Ａとする、１００重量部）、混練した後、１
５０℃、１５分加熱した。具材Ａの調製時に、架橋澱粉
４重量部を加えた。春巻の皮は予め春巻用皮成形機を使
用して、薄くシート化したものを準備した。この春巻の
皮で前記の具材を巻いて、融点２５℃のパーム分別油で
フライ（１８０℃、３分）した。フライ後−１８℃以下
になるまで急速冷凍し、２４時間放置後、電子レンジ
（５００Ｗ）で再加熱した。EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples. (Example 1) As spring roll ingredients, 25 parts by weight of cut pork, 30 parts by weight of cabbage, 5 parts by weight of bamboo shoots, 5 parts by weight of carrot, 35 parts by weight of water and seasonings, etc. were mixed according to a conventional method. Material A, 100 parts by weight), and after kneading, 1
Heated at 50 ° C. for 15 minutes. At the time of preparing ingredient A, 4 parts by weight of crosslinked starch was added. The spring roll skin was prepared in advance into a thin sheet using a spring roll skin forming machine. The above-mentioned ingredients were wound around the spring roll skin and fried (180 ° C., 3 minutes) with palm fractionated oil having a melting point of 25 ° C. After frying, the mixture was rapidly frozen until the temperature became −18 ° C. or less, left for 24 hours, and then reheated in a microwave oven (500 W).
【００１５】官能検査は１６名のパネラーで行い、食感
の良いものを10点、食感の悪いものを１点とした。ま
た、最もパリパリ感を感じるものを10点、ソフトな食感
でパリパリ感を感じないものを１点とし、さらに、食味
の良いものを１０点、食味の悪いものを１点とした。以
上、１０点評価で評価し、それぞれ１６名の平均値を出
した。結果を表１に示した。 （実施例２）具材Ａに対して、乳酸Ｎａ２重量部を加
え、混練した後、加熱した具材を用いた。その他は実施
例１と同様にして春巻を製造し、実施例１と同様に官能
検査を行った。その結果を表１に示した。The sensory test was performed by 16 panelists, and 10 points were given a good texture and 1 point was given a poor texture. In addition, 10 points gave the most crispness, 1 point did not feel the crispness with a soft texture, and 10 points had a good taste and 1 point had a bad taste. As described above, the evaluation was performed by 10-point evaluation, and the average value of 16 persons was obtained. The results are shown in Table 1. (Example 2) 2 parts by weight of sodium lactate was added to ingredient A, kneaded, and then heated ingredients were used. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
【００１６】（実施例３）具材Ａに対して、カラギーナ
ン０．２重量部を加え、混練した後、加熱した具材を用
いた。その他は実施例１と同様にして春巻を製造し、実
施例１と同様に官能検査を行った。その結果を表１に示
した。 （実施例４）具材Ａに対して、架橋澱粉４重量部、乳酸
Ｎａ２重量部を加え、混練した後、加熱した具材を用い
た。その他は実施例１と同様にして春巻を製造し、実施
例１と同様に官能検査を行った。その結果を表１に示し
た。Example 3 0.2 parts by weight of carrageenan was added to ingredient A, kneaded, and heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1. (Example 4) To ingredient A, 4 parts by weight of crosslinked starch and 2 parts by weight of sodium lactate were added, kneaded, and the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
【００１７】（実施例５）具材Ａに対して、カラギーナ
ン０．２重量部、乳酸Ｎａ２重量部を加え、混練した
後、加熱した具材を用いた。その他は実施例１と同様に
して春巻を製造し、実施例１と同様に官能検査を行っ
た。その結果を表１に示した。 （実施例６）具材Ａに対して、架橋澱粉４重量部、カラ
ギーナン０．２重量部、乳酸Ｎａ２重量部を加え、混練
した後、加熱した具材を用いた。その他は実施例１と同
様にして春巻を製造し、実施例１と同様に官能検査を行
った。その結果を表１に示した。Example 5 0.2 parts by weight of carrageenan and 2 parts by weight of sodium lactate were added to ingredient A, kneaded, and heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1. (Example 6) To ingredient A, 4 parts by weight of crosslinked starch, 0.2 parts by weight of carrageenan, and 2 parts by weight of sodium lactate were added, kneaded, and the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
【００１８】（比較例１）具材Ａに対して、α化澱粉４
重量部を加え、混練した後、加熱した具材を用いた。そ
の他は実施例１と同様にして春巻を製造し、実施例１と
同様に官能検査を行った。その結果を表１に示した。 （実施例７）クリームコーンコロッケ用具材として、常
法に従い、粒コーン８０重量部、玉葱５重量部、水と調
味料その他１５重量部を混合し（具材Ｂとする、１００
重量部）、具材Ｂの調製時に、架橋澱粉０．５重量部、
乳酸Ｎａ０．１重量部を加えた。混練した後、加熱、冷
却した。その後、成形し、バッター液に浸漬、パン粉付
けした後、冷凍した。フライ以降は実施例１と同様に実
施し、官能検査は１６名のパネラーで行い、食感の良い
ものを10点、食感の悪いものを１点とした。また、最も
サクサク感を感じるものを10点、ソフトな食感でサクサ
ク感を感じないものを１点とし、さらに、食味の良いも
のを10点、食味の悪いものを1点とした。以上１０点評
価で評価し、それぞれ１６名の平均値を出した。その結
果を表２に示した。Comparative Example 1 Ingredient A was mixed with pregelatinized starch 4
A weight part was added and kneaded, and then a heated ingredient was used. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1. (Example 7) As a cream corn croquette ingredient, 80 parts by weight of grain corn, 5 parts by weight of onion, water and 15 parts by weight of a seasoning and the like were mixed according to a conventional method.
Parts by weight), 0.5 part by weight of crosslinked starch at the time of preparing ingredient B,
0.1 part by weight of sodium lactate was added. After kneading, the mixture was heated and cooled. Thereafter, it was molded, immersed in batter solution, breaded, and frozen. After the frying, the same procedure as in Example 1 was carried out, and the sensory test was conducted by 16 panelists, with 10 points having good texture and 1 point having poor texture. In addition, 10 points were given for those who felt the most crispness, 1 point for those who did not feel crisp with a soft texture, and 10 points for those with good taste and 1 point for those with poor taste. The evaluation was made based on the 10-point evaluation described above, and the average value of 16 persons was obtained. The results are shown in Table 2.
【００１９】（実施例８）具材Ｂに対して、架橋澱粉２
重量部、乳酸Ｎａ１重量部を加え、混練した後、加熱し
た具材を用いた。その他は実施例７と同様にしてクリー
ムコロッケを製造し、実施例７と同様に官能検査を行っ
た。その結果を表２に示した。 （実施例９）具材Ｂに対して、架橋澱粉１０重量部、乳
酸Ｎａ５重量部を加え、混練した後、加熱した具材を用
いた。その他は実施例７と同様にしてクリームコロッケ
を製造し、実施例７と同様に官能検査を行った。その結
果を表２に示した。 （比較例２）具材Ｂに対して、α化澱粉４重量部を加
え、混練した後、加熱した具材を用いた。その他は実施
例７と同様にしてクリームコロッケを製造し、実施例７
と同様に官能検査を行った。その結果を表２に示した。Example 8 Ingredient B was mixed with crosslinked starch 2
After adding 1 part by weight and 1 part by weight of sodium lactate, the mixture was kneaded, and a heated ingredient was used. Otherwise, a cream croquette was produced in the same manner as in Example 7, and a sensory test was conducted in the same manner as in Example 7. The results are shown in Table 2. (Example 9) To ingredient B, 10 parts by weight of crosslinked starch and 5 parts by weight of sodium lactate were added and kneaded, and then the heated ingredient was used. Otherwise, a cream croquette was produced in the same manner as in Example 7, and a sensory test was conducted in the same manner as in Example 7. The results are shown in Table 2. (Comparative Example 2) To ingredient B, 4 parts by weight of pregelatinized starch was added, kneaded, and the ingredient was heated. Otherwise, a cream croquette was produced in the same manner as in Example 7, and
A sensory test was performed in the same manner as in the above. The results are shown in Table 2.
【００２０】表１および表２から分かるように、本発明
の春巻およびクリームコロッケは、食感の良さ、パリパ
リ感あるいはサクサク感、および食味の良さ共に、比較
例よりも優れている。As can be seen from Tables 1 and 2, the spring rolls and cream croquettes of the present invention are all superior to the comparative examples in terms of good texture, crispness or crispness, and good taste.
【００２１】[0021]
【表１】 [Table 1]
【００２２】[0022]
【表２】 [Table 2]
【００２３】[0023]
【発明の効果】実施例の結果から明らかなように、本発
明によれば、具材に対し、架橋澱粉、カラギーナンおよ
び乳酸Ｎａのうち少なくとも１種を添加することによ
り、冷凍保存した後、電子レンジで再加熱した場合で
も、フライ直後のような、クリスピーな食感のフライ食
品用具材およびフライ食品が得られる。As is clear from the results of the examples, according to the present invention, after adding at least one of crosslinked starch, carrageenan and sodium lactate to the ingredients, the ingredients are frozen and stored, Even when reheated in a microwave oven, fried food ingredients and fried foods having a crispy texture, such as immediately after frying, can be obtained.
Claims (4)
カラギーナンおよび乳酸Ｎａのうち少なくとも１種類を
添加してなることを特徴とするフライ食品用の具材。1. An ingredient for fried food, comprising a cross-linked starch,
An ingredient for fried foods, characterized by adding at least one of carrageenan and sodium lactate.
の添加量が、具材１００重量部に対してそれぞれ０．５
〜１０重量部、０．０５〜５重量部および０．１〜５重
量部である請求項１に記載のフライ食品用の具材。2. Crosslinked starch, carrageenan and sodium lactate
Was added to each 100 parts by weight of the ingredients.
The ingredient for a fried food according to claim 1, wherein the ingredient is 10 to 10 parts by weight, 0.05 to 5 parts by weight, and 0.1 to 5 parts by weight.
食品用の具材を用いてなるフライ食品。3. A fried food using the ingredient for fried food according to claim 1 or 2.
請求項３に記載のフライ食品。4. The fried food according to claim 3, wherein the fried food is spring roll or croquette.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9345765A JPH11155501A (en) | 1997-12-02 | 1997-12-02 | Ingredient for fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9345765A JPH11155501A (en) | 1997-12-02 | 1997-12-02 | Ingredient for fried food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11155501A true JPH11155501A (en) | 1999-06-15 |
Family
ID=18378830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9345765A Withdrawn JPH11155501A (en) | 1997-12-02 | 1997-12-02 | Ingredient for fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11155501A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029682A (en) * | 2010-07-09 | 2012-02-16 | Sanei Gen Ffi Inc | Inhibitor for migration of water between foods and method of avoiding migration of water |
| JP2015181461A (en) * | 2014-03-26 | 2015-10-22 | 大分県 | Method of preventing water permeation into pickle |
-
1997
- 1997-12-02 JP JP9345765A patent/JPH11155501A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012029682A (en) * | 2010-07-09 | 2012-02-16 | Sanei Gen Ffi Inc | Inhibitor for migration of water between foods and method of avoiding migration of water |
| JP2015181461A (en) * | 2014-03-26 | 2015-10-22 | 大分県 | Method of preventing water permeation into pickle |
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