JPS5574765A - Food additive and method of utilization - Google Patents

Food additive and method of utilization

Info

Publication number
JPS5574765A
JPS5574765A JP14717478A JP14717478A JPS5574765A JP S5574765 A JPS5574765 A JP S5574765A JP 14717478 A JP14717478 A JP 14717478A JP 14717478 A JP14717478 A JP 14717478A JP S5574765 A JPS5574765 A JP S5574765A
Authority
JP
Japan
Prior art keywords
sodium alginate
solid
food
calcium
salts
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.)
Pending
Application number
JP14717478A
Other languages
Japanese (ja)
Inventor
Kazuo Hara
Yoshihiro Sekino
Fusayo Kiuchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kibun KK
Original Assignee
Kibun KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kibun KK filed Critical Kibun KK
Priority to JP14717478A priority Critical patent/JPS5574765A/en
Publication of JPS5574765A publication Critical patent/JPS5574765A/en
Pending legal-status Critical Current

Links

Landscapes

  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: A food addtive that is composed of a mixture of at least one selected from readily water-soluble salts of calcium, magnesium, alums, etc. and sodium alginate, thus improving the deterioration in texture or other properties of food caused by freezing, heating and storing for a long time.
CONSTITUTION: The objective food additive is prepared by mixing (A) at least one selected from solid calcium salts as calcium chloride, solid magnesium salts as bittern, and solid alum as potassium alum and (B) sodium alginate in the state of 80W100 mesh particle size respectively. Or, the mixture is controlled in the texture by adding starch as wheat flour or animal or vegetable protein as egg or casein and used as the additive. The wt. ratio of the two components is, when added to "kamaboko" and "chikuwa", Japanese fish paste foods, 30W40 parts of anhydrous calcium chloride to 100 parts of anhydrous sodium alginate.
COPYRIGHT: (C)1980,JPO&Japio
JP14717478A 1978-11-30 1978-11-30 Food additive and method of utilization Pending JPS5574765A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14717478A JPS5574765A (en) 1978-11-30 1978-11-30 Food additive and method of utilization

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14717478A JPS5574765A (en) 1978-11-30 1978-11-30 Food additive and method of utilization

Publications (1)

Publication Number Publication Date
JPS5574765A true JPS5574765A (en) 1980-06-05

Family

ID=15424248

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14717478A Pending JPS5574765A (en) 1978-11-30 1978-11-30 Food additive and method of utilization

Country Status (1)

Country Link
JP (1) JPS5574765A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5592646A (en) * 1978-12-28 1980-07-14 Nisshin Flour Milling Co Breads making method
JPS5592647A (en) * 1978-12-28 1980-07-14 Nisshin Flour Milling Co Wheat flour having bread making property
JPS5791162A (en) * 1980-11-28 1982-06-07 Kibun Kk Food additive and its utilization
JPS5917939A (en) * 1982-03-22 1984-01-30 テトラ・パツク・デベロツプメント・ソシエテ・アノニム Treating and packing of food
US6187366B1 (en) 1998-06-05 2001-02-13 Penford Corporation Processed meats containing a starch product and process of adding the starch product to meat
CN104172183A (en) * 2014-08-04 2014-12-03 龚俊豪 Cake with functions of tonifying spleen, invigorating kidneys, activating blood circulation, caring hair and nourishing liver to improve visual acuity and processing method of cake
US20220046963A1 (en) * 2012-02-21 2022-02-17 The Hillshire Brands Company Methods and compositions for reducing the heating time of an egg patty

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5299255A (en) * 1976-02-13 1977-08-19 Kasuke Hasegawa Method of inproving quality of paste of marine product

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5299255A (en) * 1976-02-13 1977-08-19 Kasuke Hasegawa Method of inproving quality of paste of marine product

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5592646A (en) * 1978-12-28 1980-07-14 Nisshin Flour Milling Co Breads making method
JPS5592647A (en) * 1978-12-28 1980-07-14 Nisshin Flour Milling Co Wheat flour having bread making property
JPS6147494B2 (en) * 1978-12-28 1986-10-20 Nisshin Flour Milling Co
JPS6147493B2 (en) * 1978-12-28 1986-10-20 Nisshin Flour Milling Co
JPS5791162A (en) * 1980-11-28 1982-06-07 Kibun Kk Food additive and its utilization
JPS5913176B2 (en) * 1980-11-28 1984-03-28 株式会社紀文 Food additives and usage
JPS5917939A (en) * 1982-03-22 1984-01-30 テトラ・パツク・デベロツプメント・ソシエテ・アノニム Treating and packing of food
US6187366B1 (en) 1998-06-05 2001-02-13 Penford Corporation Processed meats containing a starch product and process of adding the starch product to meat
US20220046963A1 (en) * 2012-02-21 2022-02-17 The Hillshire Brands Company Methods and compositions for reducing the heating time of an egg patty
CN104172183A (en) * 2014-08-04 2014-12-03 龚俊豪 Cake with functions of tonifying spleen, invigorating kidneys, activating blood circulation, caring hair and nourishing liver to improve visual acuity and processing method of cake

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