JP3098642B2 - seasoning - Google Patents
seasoningInfo
- Publication number
- JP3098642B2 JP3098642B2 JP05016750A JP1675093A JP3098642B2 JP 3098642 B2 JP3098642 B2 JP 3098642B2 JP 05016750 A JP05016750 A JP 05016750A JP 1675093 A JP1675093 A JP 1675093A JP 3098642 B2 JP3098642 B2 JP 3098642B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- salt
- taste
- acid
- casein
- 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.)
- Expired - Fee Related
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 13
- 239000005018 casein Substances 0.000 claims description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 9
- 235000021240 caseins Nutrition 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 8
- 238000006386 neutralization reaction Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 101710178392 Angiotensin-converting enzyme inhibitory peptide Proteins 0.000 claims description 3
- 238000010306 acid treatment Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical group Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 102000004142 Trypsin Human genes 0.000 description 2
- 108090000631 Trypsin Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001413 amino acids Chemical group 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 239000012588 trypsin Substances 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 1
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- -1 nucleic acid salt Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は食塩により引き起される
血圧上昇をキャンセルする働きのあるペプチドを含み、
酸性条件下においても濁りや沈澱を生じない、風味の良
好な塩味調味料に関する。The present invention comprises a peptide which acts to cancel the blood pressure increase caused by salt,
The present invention relates to a salty seasoning with good flavor which does not cause turbidity or precipitation even under acidic conditions.
【０００２】[0002]
【従来の技術】塩の摂取量と高血圧などの循環器系疾患
には関係があることが知られており、患者は減塩などの
食事療法を行うが、極度の薄味であるために苦痛を伴う
ものであった。従来、カゼインの酵素分解物が食塩によ
り引き起こされる血圧上昇をキャンセルする働きのある
ことが示されている（特公平４−５８９４７号公報）。
しかし、これにより得られる摂食物は酸性条件下におい
ては濁りや沈澱を生じ、ざらつき・粉っぽさを感じさ
せ、特有の好ましくないえぐ味を有し、少なくとも味・
食感の面からは満足の得られるものとは言えず、その応
用範囲が制限されるものであった。2. Description of the Related Art It is known that there is a relationship between salt intake and circulatory diseases such as hypertension. Patients perform dietary treatment such as salt reduction, but suffer from pain due to extremely thin taste. It was accompanied by. Conventionally, it has been shown that an enzymatically decomposed product of casein has a function of canceling an increase in blood pressure caused by salt (Japanese Patent Publication No. 4-58947).
However, the food obtained thereby produces turbidity or sediment under acidic conditions, gives a feeling of roughness / powder, and has a peculiar unpleasant taste, and at least taste and taste.
In terms of texture, it cannot be said to be satisfactory, and its application range is limited.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的とすると
ころは酸性条件下においても濁りや沈澱を生じない風味
良好な塩味調味料を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a salty seasoning having a good taste which does not cause turbidity or precipitation even under acidic conditions.
【０００４】[0004]
【課題を解決するための手段】本発明はカゼインを酵素
分解し、ｐＨを４〜５．５に調整する酸処理および中和
処理を施すことによって得られるアンジオテンシン変換
酵素阻害ペプチドを含有する事を特徴とする調味料であ
る。Means for Solving the Problems The present invention contains an angiotensin converting enzyme inhibiting peptide obtained by enzymatically decomposing casein and subjecting it to an acid treatment and a neutralization treatment for adjusting the pH to 4 to 5.5. It is a characteristic seasoning.
【０００５】以下本発明について詳細に説明する。カゼ
インの酵素分解法は、公知の方法を用いればよく例えば
特開昭６４−５４９７号公報、特開平２−２３８８５号
公報などに記載されている方法で行う。Hereinafter, the present invention will be described in detail. The enzymatic decomposition of casein may be performed by a known method, for example, by the method described in JP-A-64-5497 and JP-A-2-23885.
【０００６】すなわち、食用カゼインを弱アルカリ条件
下で溶解し、これにトリプシンを加え、酵素消化を行
う。所定時間反応後、反応を酸、熱を用いて停止させ、
酵素分解物溶液を調製する。That is, edible casein is dissolved under a weak alkaline condition, to which trypsin is added and enzymatic digestion is performed. After the reaction for a predetermined time, the reaction is stopped using an acid and heat,
Prepare an enzymatic digest solution.
【０００７】得られた酵素分解物に対して、ｐＨを４〜
５．５に調整し、固液分離を行い、生じてきた沈澱を取
り除く。次にアルカリを用いて中和を行う。このような
酸および中和処理は、２回以上繰り返すのが好ましく、
３回乃至５回繰り返すのが特に好ましい。これにより得
られる処理液は、ｐＨの変化により、沈澱は生じること
がない。また処理回数に応じて塩味の割合を調節するこ
とができる。処理液は、このままあるいは公知の濃縮
法、噴霧乾燥や凍結乾燥の操作を行う。[0007] The pH of the obtained enzymatic degradation product is adjusted to 4 to
Adjust to 5.5, perform solid-liquid separation, and remove the resulting precipitate. Next, neutralization is performed using an alkali. Such an acid and neutralization treatment is preferably repeated at least twice,
It is particularly preferred to repeat three to five times. The treatment liquid obtained thereby does not cause precipitation due to a change in pH. Further, the ratio of salty taste can be adjusted according to the number of treatments. The treatment liquid is used as it is or by a known concentration method, spray drying or freeze drying.
【０００８】この処理液あるいは乾燥品中に含まれるア
ンジオテンシン変換酵素阻害ペプチドとしては例えば以
下に示す様なアミノ酸配列のものが挙げられる。The angiotensin converting enzyme inhibitory peptide contained in the treatment solution or dried product has, for example, the following amino acid sequence.
【０００９】[0009]
【表１】 [Table 1]
【００１０】本酸処理に用いる酸は無機酸、有機酸は問
わないが、望ましくは塩酸である。中和に用いるアルカ
リは水酸化ナトリウムが好適である。また、風味を増す
ために、水酸化カリウム、マグネシウム塩、塩基性アミ
ノ酸、核酸塩を併用しても良い。The acid used in the present acid treatment may be an inorganic acid or an organic acid, but is preferably hydrochloric acid. As the alkali used for neutralization, sodium hydroxide is preferable. Further, in order to increase the flavor, potassium hydroxide, magnesium salt, basic amino acid, and nucleic acid salt may be used in combination.
【００１１】塩味調味料の形態としてはペプチドをその
まま利用しても良く、またナトリウム塩をさらに含有さ
せて利用するのも良い。さらにペプチドと他の調味剤、
香料などと一緒に調合して利用しても良い。As a form of the salty seasoning, the peptide may be used as it is, or it may be used by further containing a sodium salt. In addition peptides and other seasonings,
You may mix and use with a fragrance etc.
【００１２】調味料に対する配合量はナトリウム塩量換
算で１ｇ当たりアンジオテンシン変換酵素阻害ペプチド
５ｍｇ〜４ｇの範囲が適当であり、かかる範囲から摂食
目的に応じて適宜の量が選択される。The amount of the seasoning to be added is appropriately in the range of 5 mg to 4 g of angiotensin converting enzyme inhibitory peptide per 1 g of sodium salt, and an appropriate amount is selected from the range according to the purpose of eating.
【００１３】[0013]
【実施例】以下に実施例、製造例を用いて本発明を詳細
に説明するが、本発明はこれにより何等制限されるもの
ではない。EXAMPLES The present invention will be described in detail below with reference to Examples and Production Examples, but the present invention is not limited thereto.
【００１４】製造例 ５０ｌジャーファーメンター（ミツワ社製）に牛由来カ
ゼイン（ベニエ社製、食品用酸カゼイン）２ｋｇを２０
ｌの水に懸濁し、１０Ｎ ＫＯＨによってｐＨを７．５
に調節する。３７℃に保温し、トリプシン（ノボインダ
ストリー社製、ＰＴＮ３．０Ｓ、ＥＣ．３．４．２１．
４、豚膵臓由来）５ｇを加え、攪拌しながら４時間消化
を行った。これをジャーファーメンター内で高温加圧加
熱処理（１２１℃、１０分）を行い、生じた沈澱を、１
０、０００ｒｐｍ、４℃で連続遠心分離して除き、上清
を得た。Production Example 2 2 kg of cow-derived casein (Venie, acid food casein) was added to a 50 l jar fermenter (Mitsuwa) for 20 kg.
1N water and adjust the pH to 7.5 with 10 N KOH.
Adjust to. After keeping the temperature at 37 ° C, trypsin (manufactured by Novo Industries, PTN 3.0S, EC 3.4.21.
4, derived from pig pancreas) and digested for 4 hours with stirring. This was subjected to a high-temperature pressurized heat treatment (121 ° C., 10 minutes) in a jar fermenter, and the resulting precipitate was
The supernatant was removed by continuous centrifugation at 4,000 rpm at 4 ° C. to obtain a supernatant.
【００１５】この上清を塩酸を用いてｐＨ４．５に調整
し、生じてきた沈殿物を１０，０００ｒｐｍ、４℃で連
続遠心分離して除いた。これをＮａＯＨにより中和し、
ｐＨを７まで戻した。再び塩酸を用いてｐＨ４．５に調
整し、生じてきた沈殿物を１０、０００ｒｐｍ、４℃で
連続遠心分離して除いた。これをＮａＯＨをにより中和
し、ｐＨを７まで戻した。この操作を合計３回繰り返し
て行い、最後に噴霧乾燥し目的物を得た。The supernatant was adjusted to pH 4.5 with hydrochloric acid, and the resulting precipitate was removed by continuous centrifugation at 10,000 rpm at 4 ° C. This is neutralized with NaOH,
The pH was returned to 7. The pH was adjusted again to 4.5 with hydrochloric acid, and the resulting precipitate was removed by continuous centrifugation at 10,000 rpm at 4 ° C. This was neutralized with NaOH and the pH was returned to 7. This operation was repeated three times in total, and finally spray-dried to obtain the desired product.
【００１６】実施例１ 塩味調味料（食卓塩） 以下の処方により、食卓塩を調製した。Example 1 Salty seasoning (table salt) Table salt was prepared according to the following formulation.
【００１７】[0017]
【表２】 [Table 2]
【００１８】この食卓塩、特公平４−５８９４７号公報
に従い製造したカゼイン分解物を用いて表２の処方によ
り調製した従来品、および市販の食塩を使って、常法に
より漬物を製造し官能評価を行った。その結果、味・食
感が改善されていることが確認された。なお、官能評価
は５名のパネルに試食してもらい、最高５（強い、多
い、よい）〜最低１（弱い、少ない、わるい）の５段階
評価で行った。その結果を表３に示した。Using this table salt, a conventional product prepared by using the casein hydrolyzate prepared according to Japanese Patent Publication No. 4-58947 according to the formulation shown in Table 2, and a commercially available salt, a pickle is produced by a conventional method and subjected to sensory evaluation. Was done. As a result, it was confirmed that taste and texture were improved. In addition, the sensory evaluation was performed by five panelists having a sample, and the evaluation was performed on a five-point scale from a maximum of 5 (strong, many, good) to a minimum of 1 (weak, little, poor). Table 3 shows the results.
【００１９】[0019]
【表３】 [Table 3]
【００２０】本発明品を用いた漬物は従来品に比べ、え
ぐ味の減少・食感の大幅な改善され、市販品に比べ、味
に丸みが得られた。[0020] The pickles using the product of the present invention have a reduced savory taste and significantly improved texture compared to the conventional product, and have a rounded taste compared to the commercial product.
【００２１】実施例２ 酸味調味料 以下の処方により酸味調味料を調製した。Example 2 Sour seasoning A sour seasoning was prepared according to the following formulation.
【００２２】[0022]
【表４】 [Table 4]
【００２３】この酸味調味料、特公平４−５８９４７号
公報に従い製造したカゼイン分解物を用いて表４の処方
により製造した従来品、および市販のぽんずを使って、
酢のものを製造し、実施例１と同様の方法で官能評価を
行った。その結果を表５に示した。Using this sour seasoning, a conventional product manufactured by the prescription of Table 4 using the casein hydrolyzate manufactured according to Japanese Patent Publication No. 4-58947, and a commercially available bean paste,
Vinegar was produced and subjected to sensory evaluation in the same manner as in Example 1. Table 5 shows the results.
【００２４】[0024]
【表５】 [Table 5]
【００２５】本発明品は従来品と比較し、えぐ味の減少
と食感の大幅な改善が認められた。市販品と比較して、
酸味刺激が減少し、味がまろやかになった。[0025] Compared with the conventional product, the product of the present invention was found to have a reduced astringency and a significantly improved texture. Compared to commercial products,
The sour stimulus was reduced and the taste became more mellow.
【００２６】[0026]
【発明の効果】本発明により、食塩により引き起こされ
る血圧上昇をキャンセルする働きのあるペプチドを含
み、しかも酸性条件下においても濁りや沈澱を生じない
ため、ざらつきや粉っぽさを感じない風味の良好な塩味
の調味料を提供する事が可能になった。Industrial Applicability According to the present invention, it contains a peptide capable of canceling the increase in blood pressure caused by salt and does not cause turbidity or sedimentation even under acidic conditions. It became possible to provide a seasoning with good salty taste.
フロントページの続き (72)発明者 半田 良三 枚方市黄金野１丁目13−12 (72)発明者 内木 哲史 名古屋市南区見晴町８の１ 審査官 平田 和男 (56)参考文献 特開 平２−167052（ＪＰ，Ａ) 特開 平２−20263（ＪＰ，Ａ) 特開 昭61−36227（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/227 A23L 1/305 Continuation of the front page (72) Inventor Ryozo Handa 1-13-12 Kogano, Hirakata-shi (72) Inventor Tetsushi Uchiki 8-1, Miharucho, Minami-ku, Nagoya-shi Examiner Kazuo Hirata (56) References JP2 -166702 (JP, A) JP-A-2-20263 (JP, A) JP-A-61-36227 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/227 A23L 1/305
Claims (1)
に調整する酸処理および中和処理を施すことによって得
られるアンジオテンシン変換酵素阻害ペプチドを含有す
る事を特徴とする調味料。1. A method for enzymatically decomposing casein and adjusting the pH to 4 to 5.5.
A seasoning characterized by containing an angiotensin converting enzyme inhibitory peptide obtained by subjecting to an acid treatment and a neutralization treatment adjusted to the above .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05016750A JP3098642B2 (en) | 1993-01-05 | 1993-01-05 | seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05016750A JP3098642B2 (en) | 1993-01-05 | 1993-01-05 | seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06197727A JPH06197727A (en) | 1994-07-19 |
| JP3098642B2 true JP3098642B2 (en) | 2000-10-16 |
Family
ID=11924947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05016750A Expired - Fee Related JP3098642B2 (en) | 1993-01-05 | 1993-01-05 | seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3098642B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6319440B1 (en) | 1990-09-18 | 2001-11-20 | Mitsubishi Denki Kabushiki Kaisha | Deodorant material |
| KR20180039614A (en) * | 2018-04-12 | 2018-04-18 | 추호진 | Manufacture method of marsh snail extract |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI268138B (en) | 2000-05-11 | 2006-12-11 | Kanebo Seiyaku Ltd | Composition containing peptide and electrolyte excretion enhancing substance, and food containing the same |
| US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
-
1993
- 1993-01-05 JP JP05016750A patent/JP3098642B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6319440B1 (en) | 1990-09-18 | 2001-11-20 | Mitsubishi Denki Kabushiki Kaisha | Deodorant material |
| KR20180039614A (en) * | 2018-04-12 | 2018-04-18 | 추호진 | Manufacture method of marsh snail extract |
| KR101942516B1 (en) * | 2018-04-12 | 2019-01-25 | 추호진 | Manufacture method of marsh snail extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06197727A (en) | 1994-07-19 |
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