JPS5886063A - Storing method of artificial edible - Google Patents
Storing method of artificial edibleInfo
- Publication number
- JPS5886063A JPS5886063A JP56183873A JP18387381A JPS5886063A JP S5886063 A JPS5886063 A JP S5886063A JP 56183873 A JP56183873 A JP 56183873A JP 18387381 A JP18387381 A JP 18387381A JP S5886063 A JPS5886063 A JP S5886063A
- Authority
- JP
- Japan
- Prior art keywords
- edible
- particles
- artificial
- layer
- sol
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
- A23L17/35—Fish-egg substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、人工可食性粒子例えば、イクラあるいはキャ
ビアなどに類似する人工可食性粒子の保存方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving artificial edible particles, such as artificial edible particles similar to salmon roe or caviar.
イクラあるいはキャビアなどの魚卵は多くの人に愛好さ
れているが、近年、乱獲に起因する漁業制限に加え、サ
ケ、マス資源の保護措置のため生産量が減少し、このた
めに、これらの天然魚卵に類似した人工魚卵の製造が試
みられるようになってきた。Fish eggs such as salmon roe and caviar are loved by many people, but in recent years production has decreased due to fishing restrictions due to overfishing and protection measures for salmon and trout resources. Attempts have been made to produce artificial fish roe similar to natural fish roe.
然し乍ら、人工魚卵の多（は例えば多糖類−蛋白質１合
成糊料、澱粉などを主原料としているため、長期に保存
することができず、長期間にわたれば人工魚卵中の水分
が分離し、収縮、変形し外観を損う外、カビなどの微生
物の発生を招くなど人工魚卵の開発、普及に障害の一因
となっていた。However, since artificial fish roe is mainly made of polysaccharide-protein 1 synthetic paste, starch, etc., it cannot be stored for a long time, and the water in the artificial fish roe will separate over a long period of time. However, it not only shrinks and deforms, impairing its appearance, but also invites the growth of microorganisms such as mold, which is one of the obstacles to the development and popularization of artificial fish eggs.
本発明者らは、か〜る障害を解決すべく鋭意研究検討を
重ねた結果、前記せる不都合を解決し得る人工可食性粒
子の保存方法を見出し、本発明に至ったものである。The inventors of the present invention have conducted intensive research and studies to solve the above-mentioned problems, and as a result, have discovered a method for preserving artificial edible particles that can solve the above-mentioned problems, and have arrived at the present invention.
即ち本発明は１例えば天然魚卵に類似する多層構造を有
する粒子の、最外層が可食性ゲルであり、内包される層
の主要部分が可食性ゾルまたは外層に比較して軟い可食
性ゲルである人工ＯＴ食性粒子を、内外層ともに固化す
るまで凍結させ、保存する方法であり、か又る方法によ
れば、長期貯蔵による。水分の分離、収縮、変形。That is, the present invention provides (1) particles having a multilayer structure similar to, for example, natural fish roe, the outermost layer of which is an edible gel, and the main part of the encapsulated layer is an edible sol or an edible gel that is softer than the outer layer; This is a method of freezing and preserving artificial OT edible particles until both the inner and outer layers solidify, and according to another method, long-term storage is used. Water separation, shrinkage, and deformation.
あるいは微生物の発生など招（ことなく保存ができ且つ
解凍した後、凍結前の外観あるいは風味など何ら損うこ
とな（賞味できる。Alternatively, it can be stored without causing the growth of microorganisms, and after thawing, it can be enjoyed without any loss in appearance or flavor.
本発明は、多層構造を有する粒子の、最外層が可食性ゲ
ルであり、内包される層の主要部分が可食性ゾルまたは
外層に比較して軟い可食性ゲルである人工可食性粒子を
内外層ともに、固化するまで凍結させ保存する長期貯蔵
に適した方法を提供することを目的としている。The present invention provides artificial edible particles having a multilayer structure, in which the outermost layer is an edible gel and the main part of the encapsulated layer is an edible sol or an edible gel that is softer than the outer layer. Both layers aim to provide a method suitable for long-term storage by freezing and preserving until solidification.
本発明に適用される例えば天然魚卵に類似する人工可食
性粒子は多層構造を有する粒子の。For example, the artificial edible particles similar to natural fish eggs that are applied to the present invention are particles having a multilayer structure.
最外層が可食性ゲルであり、内包される層の主要部分が
可食性ゾルがまたは外層に比較して軟い可食性ゲルであ
る粒子で−この様な粒子は例えば、多糖類、蛋白質、澱
粉、合成糊料なとのゲル化する性質を有するゾル材料を
用い、単一層粒子をつ（す、一旦ゲル化させたのち一該
粒子を被覆して外層を形成した二重構造又は更に追加の
外層を形成し多重構造とした粒子、あるいはゾル又は軟
いゲルなどをゲル状皮膜］中に刺入して得られた粒子、
あるいは２重管又は多重管よりゾル及び植物油あるいは
動物油などの油状物質を放出してゾルに油状物質を封包
させて得られたゲル粒子である。Particles in which the outermost layer is an edible gel and the main part of the encapsulated layer is an edible sol or an edible gel that is soft compared to the outer layer - such particles may contain, for example, polysaccharides, proteins, starches. , using a sol material with a gelling property such as a synthetic glue to form single-layer particles (once gelled), and then coating the particles to form an outer layer to form a double-layer structure or an additional layer. Particles with a multilayered structure formed by forming an outer layer, or particles obtained by inserting a sol or soft gel into a gel-like film,
Alternatively, it is a gel particle obtained by releasing a sol and an oily substance such as vegetable oil or animal oil from a double tube or multiple tubes and encapsulating the oily substance in the sol.
上記可食性で、ゲル化する性質を有する、ゾル材料の具
体例としては１例えば、アラビアガム、ペクチン、グア
ラン、グアーガム、ローカストビーンガム、アルギン酸
及びその塩、寒天、カラギナン、こんにゃく粉、キサン
タンガム、ガラクタン、などの多糖類、コムギ蛋白、ダ
イズ蛋白、カゼイン、アルブミン、ゼラチン、ケどの蛋
白質、クズ殿粉、コムギ殿粉、デキストリン、などの殿
粉、アルギン酸ナトリウム、アルギン酸プロピレングリ
・コーノペ繊維素ゲルコール酸ナトリウム又はカルシュ
ラム、Ｍｌゲルコール酸す＋リウム、殿粉燐酸エステル
九トリウム、ポリアクリル酸ナトリウム、メチルセルロ
ースなどの合成糊料などが単独あるいは２種以上の混合
物として使用される。これらのゾル材料によって得られ
る人工可食性粒子は１例えば目的とする魚卵によって製
造方法、ゾル材料０種類、着色、粒径、テキスチャー、
など任意に調整されるものであって、例えば、かすの子
株人工魚卵粒子は淡黄色に着色した粒径約１ ｍ／ｍ前
後の粒子、イクラ様人工魚卵粒子は黄橙色に着色した粒
径約７ ｍ／ｍ前後の粒子、ギヤビア様人工魚卵粒子は
灰色に着色した粒径約２．５ ｍ／ｍ前後の粒子などが
適用され、更には、これらは、（ん液処理、味付処理、
乾燥処理、粘着加工、などの処理が行われたものであっ
てもよい。Specific examples of the above-mentioned edible and gelatinous sol materials include gum arabic, pectin, guaran, guar gum, locust bean gum, alginic acid and its salts, agar, carrageenan, konjac powder, xanthan gum, and galactan. Polysaccharides such as wheat protein, soybean protein, casein, albumin, gelatin, corn protein, arrowroot starch, wheat starch, dextrin, starch such as sodium alginate, propylene glycol alginate, konope fibrin gelcholate sodium Alternatively, synthetic thickeners such as calsulam, sulfurium Ml gelcolate, starch phosphate nineth ester, sodium polyacrylate, and methylcellulose may be used alone or in a mixture of two or more. Artificial edible particles obtained using these sol materials have 1, for example, production method, 0 types of sol materials, coloring, particle size, texture, depending on the target fish eggs,
For example, artificial fish roe particles of scum child stock are particles with a diameter of about 1 m/m colored in pale yellow, and artificial salmon roe-like fish roe particles are particles colored in yellow-orange. Particles with a diameter of approximately 7 m/m, and gray-colored particles with a diameter of approximately 2.5 m/m are applied to the Gearvia-like artificial fish roe particles. Adding treatment,
It may also be one that has been subjected to treatments such as drying treatment and adhesive treatment.
本発明は、か（る人工可食性粒子を内外層とも固化する
まで凍結し、保存する方法で、冷却固化する手段におい
ては特に制限するものでないが、好ましくは低温液化ガ
ス雰囲気での冷却固化が、冷却固化が早く且つ解凍した
際粒子外観がよく好ましい。このような低温液化ガスに
は、液体窒素、液体炭酸などが使用される。尚該人工可
食性粒子はそのまＮ冷凍固化してもよいが、クラスチッ
クフィルム、プラスチック成型容器などで包装したもの
を冷凍固化してもよＸ、）。The present invention is a method of freezing and preserving such artificial edible particles until they are solidified in both the inner and outer layers, and there is no particular restriction on the cooling and solidification means, but preferably cooling and solidification in a low-temperature liquefied gas atmosphere is used. It is preferable that the particles solidify quickly and have a good particle appearance when thawed.Liquid nitrogen, liquid carbon dioxide, etc. are used as such low-temperature liquefied gases.The artificial edible particles may also be frozen and solidified as they are with N. However, you can also freeze and solidify the food wrapped in plastic film, plastic molded containers, etc.
包装容器に入れて冷凍固化させる場合は、包装された人
工可食性粒子の中心部から、容器外壁までの水平方向又
は垂直方向何れかの距離が２５ ｍ／ｍ以内であること
が好ましい。該粒子を構成するゾル材料の種類、濃度な
どにより異なるが、一般には、前記距離が５０ψを越え
ると冷凍効果が充分でな（好ましくない。When the particles are frozen and solidified in a packaging container, the distance from the center of the packaged artificial edible particles to the outer wall of the container in either the horizontal or vertical direction is preferably within 25 m/m. Although it varies depending on the type and concentration of the sol material constituting the particles, in general, if the distance exceeds 50 ψ, the freezing effect will not be sufficient (unpreferable).
又、包装容器に断熱効果の大きい材料を使用すると、冷
凍時間が長（なる点で好ましくない。Also, if a material with a large heat insulating effect is used for the packaging container, the freezing time will be long, which is undesirable.
本発明は、多層構造を有する粒子の、最外層が可食性ゲ
ルであり、内包される層の主要部分が可食性ゾルまたは
外層に比較して軟い可食性ゲルである人工可食性粒子を
内外層ともに固化するまで凍結させ、保存する方法であ
るが、これは例えば、２重管を用いてゼラチン５％、ペ
クチン２％、アルギン酸ナトリウム０．３％を含むゾル
に、とうもろこし油が内包された液滴をつくり、これを
乳酸カルシウムの３％水溶液に滴下して化学ゲル化を行
ひ、史に、アルギーン酸ナトリ・ウム０．６％、ゼラ≠
ン５％を含むゾルで被覆し、これを塩化カルシウムの３
％水溶液に浸漬してゲル皮膜を形成した三重構造を有す
る人工魚卵粒子、更には、この粒子にくん液処理、味付
処理、乾燥処理、粘着加工などの処理を実施した人工魚
卵粒子を、例えばポリスチロール容器に入れこれを液体
窒素急速凍結装置で約１５分間冷凍し１粒子の内層とも
固化させ、後は解凍しない程度の温度で保存すればよく
例えば一般の冷凍庫などを使用して保存してよい。この
様に固化凍結された人工可食性粒子は、長期間の保存可
能であり、水容が分離し、収縮、変形するなどの外観を
損ひ、商品価値を低下させることな（、適宜、解凍して
使用できるものである。The present invention provides artificial edible particles having a multilayer structure, in which the outermost layer is an edible gel and the main part of the encapsulated layer is an edible sol or an edible gel that is softer than the outer layer. This method involves freezing and storing corn oil until both layers solidify. For example, corn oil is encapsulated in a sol containing 5% gelatin, 2% pectin, and 0.3% sodium alginate using a double tube. A droplet was made and added to a 3% aqueous solution of calcium lactate to perform chemical gelation.
This is coated with a sol containing 5% calcium chloride.
% aqueous solution to form a gel film, and furthermore, artificial fish roe particles that have been subjected to treatments such as liquid treatment, seasoning treatment, drying treatment, and adhesive treatment. For example, put it in a polystyrene container and freeze it in a liquid nitrogen quick-freezer for about 15 minutes to solidify the inner layer of each particle, and then store it at a temperature that will not thaw.For example, store it in a regular freezer. You may do so. Artificial edible particles that have been solidified and frozen in this way can be stored for a long period of time, and the water content will not separate, shrink, or deform, which will damage the appearance or reduce the commercial value. It can be used as
以下本発明の実施例について詳細に説明するが本発明は
これに限定されるものではない。Examples of the present invention will be described in detail below, but the present invention is not limited thereto.
（１）外観 ○・・・・・・形状変化なし △・・・・・・若干変形あり ×・・・・・・変形・収縮著しい （２）離水率 保存後の人工可食性粒子０重量を測定する。 (1) Appearance ○・・・No change in shape △・・・・・・Slight deformation ×・・・・・・Significant deformation/shrinkage (2) Separation rate Measure the zero weight of the artificial edible particles after storage.
（Ｗｌ）
次にこれを解凍し、０．５ ｍ／ｍ目開きの金網で涙し
、粒子の重量を測定する。、（Ｗ２）次式によ、り離水
率を算出する。(Wl) Next, the particles are thawed and soaked in a wire mesh with openings of 0.5 m/m, and the weight of the particles is measured. , (W2) Calculate the water separation rate using the following equation.
１
実施例−１
内径５ ｍｍおよび内径’０．５ ｍｍの２本のノズル
を組合せた造粒滴下装置により、ゼラチン５％、ペクチ
ン２％、アルギン酸ナトリウム０．３係および食塩２．
２％を含む水溶液を市販の水溶性食用、天然色素で淡黄
橙色に着色した溶液（Ａ液）と油状物質として精製とう
もろこし油を市販の油性食用天然色素で橙赤色に着色し
た溶液（Ｂ液）を用いてＡ液を４０℃に保ちながらＡ液
中に精製とうもろこし油が内包された液滴を作り。1 Example-1 Using a granulating and dropping device that combines two nozzles with an inner diameter of 5 mm and an inner diameter of 0.5 mm, 5% gelatin, 2% pectin, 0.3 parts sodium alginate, and 2.
A solution in which an aqueous solution containing 2% was colored pale yellow-orange with a commercially available water-soluble edible natural pigment (solution A), and a solution in which purified corn oil as an oily substance was colored orange-red with a commercially available oil-based edible natural pigment (solution B). ) to create droplets containing purified corn oil in Liquid A while keeping Liquid A at 40°C.
これを２０℃の乳酸カルシウムの３チ水溶液に滴下して
３分間化学反応を行なわせた後、散り出し、そして軽く
水洗した。This was dropped into an aqueous solution of calcium lactate at 20° C., a chemical reaction was carried out for 3 minutes, and then the mixture was sprinkled and washed lightly with water.
得られた粒状物を、温度４０℃に加温したアルギン酸ナ
トリウム０．６％、ゼラチン５％および、食塩２．２係
を含む水溶液中に２分間浸漬し、更にこれを塩化カルシ
ウムの３％溶液に３０秒１浸漬せしめた後軽く水洗し、
追加のゲル被膜を有する外径約７ ｍｍの粒子物を得た
。The obtained granules were immersed for 2 minutes in an aqueous solution containing 0.6% sodium alginate, 5% gelatin, and 2.2 parts of common salt heated to 40°C, and then immersed in a 3% solution of calcium chloride. After soaking in water for 30 seconds, rinse lightly with water.
Particles with an outer diameter of about 7 mm were obtained with an additional gel coating.
得られた３重構造の魚卵粒子を３５℃で４０分乾燥し、
食塩量２重量％のイクラ様人工魚卵を得た。この人工魚
卵粒子をＡとする。この粒子Ａを２００ｆ−ポリスチロ
ール容器に入れ、液体窒素急速冷凍装置で１５分間冷凍
し、固化した、この固化した粒子Ａを家庭用冷凍庫に保
存し−１ケ月、２チ月経過後に解凍し、外観及び離水率
を測定した。その結果を矛１表に示す。The obtained triple-structured fish roe particles were dried at 35°C for 40 minutes,
Salmon roe-like artificial fish eggs with a salt content of 2% by weight were obtained. This artificial fish egg particle is designated as A. The particles A were placed in a 200F-polystyrene container and frozen for 15 minutes in a liquid nitrogen quick-freezer to solidify.The solidified particles A were stored in a household freezer and thawed after one month or two months. The appearance and water separation rate were measured. The results are shown in Table 1.
実施例−２
実施例−１と同方法で、粒子Ａを２００Ｐ−ポリスチロ
ール容器に入れたものを、液体窒素と液体炭酸の混合ガ
スによる冷凍装置で２０分間冷凍し、固化した。この固
化した粒子Ａを実施例−１゛と同じ方法で保存し、１チ
月、２チ月経過後に解凍し前記外観及び離水率の測定を
行った。この結果を牙１表に示す。Example 2 In the same manner as in Example 1, particles A were placed in a 200P polystyrene container and solidified by freezing for 20 minutes in a freezing device using a mixed gas of liquid nitrogen and liquid carbon dioxide. The solidified particles A were stored in the same manner as in Example 1, and thawed after 1 month and 2 months, and the appearance and water separation rate were measured. The results are shown in Table 1.
実施例−３
内径１．５ｍｍ及び内径５ ｍｍ及び内径８ｔｎの３本
のノズルを組合せた３重管状ノズルを用いて、内径１．
５ｍｍのノズルより、市販の油性食用天然色素で橙赤色
に着色するとともに、市販の魚臭フレーバー（サーモン
オイル）を添加したサラダ油を、内径６ｍｍのノズルよ
り、ゼラチン４チ。Example 3 Using a triple tubular nozzle combining three nozzles with an inner diameter of 1.5 mm, an inner diameter of 5 mm, and an inner diameter of 8 tn, an inner diameter of 1.5 mm was used.
Through a 5 mm nozzle, salad oil colored orange-red with a commercially available oil-based natural edible colorant and added with a commercially available fishy flavor (salmon oil) was added to 4 g of gelatin through a 6 mm inner diameter nozzle.
グアーガムＯ，、Ｔ ％、食塩１１％を含むゾルを市販
の水性食用天然色素で淡黄橙色に着色したゾルを、内径
８ｍｆｒＬのノ〉ルより、ペクチン２％、アルギン酸ナ
トリウム１チ、食塩１１％を含むゾルを、各々放出して
液滴をつくり、これを７０に保たれた３チの塩化カルシ
ウム溶液中に滴下した。そのまま３０秒間化学ゲル化を
行ない、粒子を取出し軽（水洗して、油状物、水性ゾル
層、ゲル被膜層よりなる人工魚卵を得た。A sol containing guar gum O, T%, and 11% salt was colored pale yellow-orange with a commercially available aqueous edible natural pigment, and then a sol containing 2% pectin, 1% sodium alginate, and 11% salt was added through a nozzle with an inner diameter of 8 mfrL. Each sol containing the following was released to form a droplet, which was dropped into a 3-chloride solution of calcium chloride maintained at 70°C. Chemical gelation was carried out for 30 seconds, and the particles were taken out and washed with water to obtain an artificial fish egg consisting of an oily substance, an aqueous sol layer, and a gel coating layer.
得られた３重構造の漁卵粒子を３５℃で４０分乾燥し５
食塩量］０重量％のイ久う様人工魚卵を得た。The obtained triple-structured fish egg particles were dried at 35°C for 40 minutes.
Amount of salt] 0% by weight of artificial fish eggs were obtained.
この人工魚卵粒子をＢとする。This artificial fish egg particle is designated as B.
この粒子Ｂを２００９．ポリスチロール容器の中に入れ
、実施例−１と同方法で同化、保存し、解凍後膣外観及
び離水率を測定し、た。この結果をオ／】表に示す。This particle B is 2009. It was placed in a polystyrene container, assimilated and stored in the same manner as in Example 1, and after thawing, the vaginal appearance and syneresis rate were measured. The results are shown in the table below.
実施例−４
粒子Ａ２０（Ｍ’をポリスチロール容器の中に入れ、こ
れを家庭用冷凍庫に保存し、１ケ月。Example-4 Particles A20 (M') were placed in a polystyrene container and stored in a household freezer for one month.
２ケ月経過後に解凍し、外観及び離水率を測定した。こ
の結果を矛１表に示す。After 2 months, it was thawed and its appearance and water separation rate were measured. The results are shown in Table 1.
比較例−１
粒子Ａ、２００２をポリスチロール容器の中に入れたも
のを室内に１ケ月、２ケ月放置後、該外観及び離水率を
測定した。この結果を牙１表に示す。Comparative Example 1 Particles A and 2002 were placed in a polystyrene container and left indoors for one or two months, and then the appearance and water separation rate were measured. The results are shown in Table 1.
比較例−２
粒子Ａ、２００ｆをポリスチロール容器の中に入れたも
のを 家庭用冷蔵庫（温度約５℃）中に１ケ月、２ケ月
保存後、該外観及び離水率を測定した。この結果を、１
１表に示す。Comparative Example-2 Particles A, 200f, placed in a polystyrene container were stored in a household refrigerator (temperature: about 5° C.) for one or two months, and then the appearance and water separation rate were measured. This result is 1
It is shown in Table 1.
牙１表Fang 1 table
Claims (1)
り、内包される層の主要部分が、可食性ゾル又は外層に
比較して軟かい可食性ゲルである人工可食性粒子を、内
外層ともに固化するまでに凍結しさせ、保存することを
特徴とする人工可食性粒子の保存方法。 ２）該凍結が、低温液化ガス雰囲気での凍結である特許
請求の範囲矛１項記載の人工可食性粒子の保存方法。[Claims] 1) An artificial particle having a multilayer structure, in which the outermost layer is an edible gel, and the main part of the encapsulated layer is an edible sol or an edible gel that is softer than the outer layer. A method for preserving artificial edible particles, characterized by freezing and preserving the edible particles until both the inner and outer layers solidify. 2) The method for preserving artificial edible particles according to claim 1, wherein the freezing is freezing in a low-temperature liquefied gas atmosphere.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183873A JPS5886063A (en) | 1981-11-18 | 1981-11-18 | Storing method of artificial edible |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56183873A JPS5886063A (en) | 1981-11-18 | 1981-11-18 | Storing method of artificial edible |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5886063A true JPS5886063A (en) | 1983-05-23 |
Family
ID=16143314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56183873A Pending JPS5886063A (en) | 1981-11-18 | 1981-11-18 | Storing method of artificial edible |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5886063A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5688746A (en) * | 1979-12-19 | 1981-07-18 | Yoshiro Takeda | Refrigeration of separated roe for seasonening |
| JPS56102756A (en) * | 1980-01-16 | 1981-08-17 | Hoxan Corp | Storing method of salmon roe |
| JPS56102757A (en) * | 1980-01-16 | 1981-08-17 | Hoxan Corp | Storing method of salmon roe |
-
1981
- 1981-11-18 JP JP56183873A patent/JPS5886063A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5688746A (en) * | 1979-12-19 | 1981-07-18 | Yoshiro Takeda | Refrigeration of separated roe for seasonening |
| JPS56102756A (en) * | 1980-01-16 | 1981-08-17 | Hoxan Corp | Storing method of salmon roe |
| JPS56102757A (en) * | 1980-01-16 | 1981-08-17 | Hoxan Corp | Storing method of salmon roe |
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