JPH0449384B2 - - Google Patents
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- Publication number
- JPH0449384B2 JPH0449384B2 JP60044634A JP4463485A JPH0449384B2 JP H0449384 B2 JPH0449384 B2 JP H0449384B2 JP 60044634 A JP60044634 A JP 60044634A JP 4463485 A JP4463485 A JP 4463485A JP H0449384 B2 JPH0449384 B2 JP H0449384B2
- Authority
- JP
- Japan
- Prior art keywords
- jellyfish
- texture
- panelists
- pectin
- product
- 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 - Lifetime
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- Jellies, Jams, And Syrups (AREA)
Description
本発明は人工食品組成物に関し、更に詳しくは
透明性、保水性、寸法安定性等諸性質が優れ、し
かも硬さ、歯ざわり等の食感が優れ、例えばくら
げ用食品の場合は天然くらげに酷似する食感を有
する人工食品組成物に関する。
従来より、くらげ様食品等を人工的に造ること
は実施されている。例えば特公昭46−38541号公
報には水の共存下に大豆蛋白と１乃至３重量倍の
アルギン酸ナトリウムを混合後、カルシウム塩水
溶液と接触させてくらげ様人工食品を正常する方
法が提案されている。
しかし、この方法は大豆蛋白を使用しているの
で透明感に欠け、食感が天然品となる等欠点を有
している。
本発明者らはかかる欠点のない人工食品につい
て鋭意研究を行なつた結果、アルギン酸ナトリウ
ム、ゼラチン、ペクチン３成分の特定の量範囲に
於いて含水人工食品を製造することにより前記欠
点を改良しうることを見い出し本発明を完成する
に至つた。
しかして、本発明によればアルギン酸ナトリウ
ム、ゼラチン、ペクチンよりなり且つ
アルギン酸ナトリウムの重量％(A)／ゼラチンの重量％(
G)＝0.65〜9.00
及び
ペクチンの重量％(P)＝５〜70％
の範囲にあることを特徴とする人工食品組成物を
提供する。
本発明の一態様であるくらげ様食品で本発明を
更に説明すると本発明者らは、くらげの特性を(1)
硬さ、歯ざわり等の食感、(2)弾性、保水性に分別
し、更には、製造上問題となる(3)寸法安定性を加
え各特性を有ししかも、透明性の優れたくらげ様
食品をうることを目的として鋭意検討した結果、
本発明に至つたものである。
即ち、硬さ、歯ざわりをアルギン酸ナトリウム
(A)で、弾性、保水性をゼラチン(G)で、更には、寸
法安定性をペクチン(P)で各々保有させる事を考
え、種々検討した処、上記３成分の任意の２成分
では到達できないくらげ様特性が３成分系のしか
も、限られた量範囲において達成できることを見
出し、本発明に到達した。
更に詳しくは、アルギン酸ナトリウムとゼラチ
ンの組合せでは、くらげ様の硬さ、歯ざわりが得
られず、成型したときの寸法安定性も悪い。アル
ギン酸ナトリウムとペクチンの組合せでくらげ様
のものをつくろうとすると、硬さはある程度くら
げに近くなるが、弾性、ねばりがなく、食した時
ボロボロとくずれる感じがあり、食感が良くな
い。ゼラチンとペクチンの配合でつくつたもの
は、軟弱でくらげの食感とは程遠いものとなる。
ところが驚くべきことに、アルギン酸ナトリウ
ム、ゼラチン、ペクチンの３成分系の限定された
量範囲では、各々の特長が如何なく発揮され、く
らげ様食品として、好ましい製品が得られるもの
である。
本発明で使用するアルギン酸ナトリウムは、主
として褐藻類より抽出されたものであつて、食品
添加物として、広く用いられているものが使用で
きる。又他の原料である、ゼラチン、ペクチン
は、天然可食性物質として広く市販されているも
のが使用できる。
アルギン散ナトリウムの重量％(A)とゼラチンの
重量％(G)の比率は、Ａ／Ｇ＝0.65〜9.00であるこ
とが必要で好ましくはＡ／Ｇ＝0.70〜3.00であ
り；／Ｇが0.65より小さいと第３成分であるペク
チン量を変えてもくらげ特有の硬さ、歯ざわりが
得られず、軟らかい食感となる。又Ａ／Ｇが9.00
より大きいと、食感が硬くなり過ぎて、好ましく
ない。
又、本発明で使用するペクチン重量％は、５〜
70％好ましくは７〜50％の範囲である。ペクチン
の重量％(P)が70％以上になると食感は軟弱とな
り、５％以下の場合くらげ様の硬さ、歯ざわりが
得られない。
本発明において、アルギン酸ナトリウム、ゼラ
チン、ペクチンは、水と充分混練して、使用す
る。混練時の固形分濃度（Ａ＋Ｇ＋Ｐ）は、５〜
20％が良く、濃度が低いと、食感が軟弱となり、
濃度が濃いと、食感が硬くなり、好ましくない。
又、必要なら、混練物に、味付剤、色素、栄養剤
等を添加することもできる。
Ａ、Ｇ、Ｐと水との混練物は凝固液、例えばカ
ルシウム塩水溶液と接触せしめて、凝固させる。
使用するカルシウム塩は、例えば塩化カルシユ
ウム、乳酸カルシユウムなど食品に無害なもので
あれば、いずれも使用できる。
混練物とカルシユウム塩水溶液との接触方法
は、混練物がカルシユウム塩水用液と接触すれば
どのような方法でも良いが、混練物をシート状又
はタンザク状にして、カルシユウム塩水溶液に押
出す方法が、連続的に処理できる点で有用であ
る。
カルシユウム塩水溶液で凝固したものは、水洗
し必要に応じて、切断、紬切加工等を行ない、製
品とする。
又、必要によつては、更に味付処理、乾燥処理
を実施してもよい。
本発明の人工食品組成物より得られる食品は、
食感（硬さ、歯ざわり、弾性）が、天然くらげに
酷似し、更には、保水性、透明性に優れ、天然く
らげのような季節性、価格の変動がなく、定常的
に供給できるので、極めて、有用である。
本発明の食品は、中華料理の具、珍味の素材菓
子、健康食品、薬品等に使用することができ、例
えばくらげ様食品、ふかのひれ様食品、わかめ様
食品等、特に好ましくは、くらげ様食品等として
使用することができる。
実施例 １
アルギン酸ナトリウム5.5％(A)、ゼラチン2.3％
(G)、ペクチン2.2％(P)、水90％よりなる混練物を
つくり、この混練物を、巾10cm、厚み1.5ｍ／ｍ
のシート状にして、５％塩化カルシユウム水溶液
中に押出し５分間凝固させ、水洗し、たんざく状
に細切りし、くらげ様凝固物を得た。
この凝固物をパネラ−にかけた結果を表−１に
示す。
表−１に示すごとく、実施例１で得た食品は、
くらげ酷似していた。
尚、本実施例は、
Ａ／Ｇ＝5.5／2.3＝2.4、Ｐ＝Ｐ／（Ａ＋Ｇ＋
Ｐ）＝2.2／10＝22％
固形分濃度＝10％である。
実施例 ２
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ7.6％、1.4％、1.0％を使
用する以外は実施例１と全く同様の方法でくらげ
様製品を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
実施例 ３
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ4.2％、3.6％、2.2％を使
用する以外は実施例１と全く同様の方法でくらげ
様製品を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
又、得られた製品（厚さ1.7ｍ／ｍ）を、東洋
精機製作所製「直続ヘイズメーター」を使用し
て、波長550nｍに於ける透過率を測定したとこ
ろ、92％であつた。
一方、特公昭46−38541号、実施例２で得られ
たものの退化率は74％であつた。
得られたくらげ様製品の保水性、寸法安定性は
いずれも良好であり、それぞれの結果を表−Ａに
記す。
The present invention relates to an artificial food composition, and more specifically, it has excellent properties such as transparency, water retention, and dimensional stability, as well as texture such as hardness and texture. The present invention relates to an artificial food composition having a very similar texture. Conventionally, jellyfish-like foods and the like have been artificially produced. For example, Japanese Patent Publication No. 46-38541 proposes a method for normalizing jellyfish-like artificial food by mixing soybean protein and 1 to 3 times the weight of sodium alginate in the presence of water and then contacting the mixture with an aqueous calcium salt solution. . However, since this method uses soybean protein, it lacks transparency and has a texture similar to that of a natural product. The present inventors have conducted extensive research into artificial foods that do not have these drawbacks, and have found that the above drawbacks can be improved by producing a water-containing artificial food with the three components of sodium alginate, gelatin, and pectin in a specific amount range. This discovery led to the completion of the present invention. Therefore, according to the present invention, it is made of sodium alginate, gelatin, and pectin, and the weight % of sodium alginate (A)/the weight % of gelatin (
The present invention provides an artificial food composition characterized in that the weight % (P) of pectin is in the range of 5 to 70%. To further explain the present invention using a jellyfish-like food, which is one aspect of the present invention, the present inventors have identified the characteristics of jellyfish as (1)
The jellyfish is classified into texture such as hardness and texture, (2) elasticity and water retention, and also (3) dimensional stability, which is a problem in manufacturing. As a result of intensive study with the aim of producing similar foods,
This led to the present invention. In other words, the hardness and texture are improved by sodium alginate.
In (A), we thought of using gelatin (G) to provide elasticity and water retention, and pectin (P) to provide dimensional stability, and after various studies, we found that we could achieve this with any two of the three components above. It was discovered that the jellyfish-like properties that cannot be achieved can be achieved with a three-component system and in a limited range of amounts, and the present invention was achieved. More specifically, the combination of sodium alginate and gelatin does not provide jellyfish-like hardness and texture, and also has poor dimensional stability when molded. If you try to make a jellyfish-like product using a combination of sodium alginate and pectin, the hardness will be close to that of jellyfish to some extent, but it will not have the elasticity or stickiness and will fall apart when you eat it, so the texture will not be good. Made with a combination of gelatin and pectin, it is soft and has a texture far from that of jellyfish. Surprisingly, however, within a limited amount range of the three-component system of sodium alginate, gelatin, and pectin, the characteristics of each component are fully exhibited, and a desirable product as a jellyfish-like food can be obtained. The sodium alginate used in the present invention is mainly extracted from brown algae, and can be one that is widely used as a food additive. Further, as gelatin and pectin, which are other raw materials, widely available commercially available natural edible substances can be used. The ratio of weight % (A) of sodium algin powder to weight % (G) of gelatin needs to be A/G = 0.65 to 9.00, preferably A/G = 0.70 to 3.00; /G is 0.65 If it is smaller, even if the amount of pectin, which is the third component, is changed, the hardness and texture peculiar to jellyfish cannot be obtained, resulting in a soft texture. Also A/G is 9.00
If it is larger, the texture becomes too hard, which is not preferable. Moreover, the pectin weight % used in the present invention is 5 to 5% by weight.
70% preferably in the range of 7-50%. If the weight percent (P) of pectin is 70% or more, the texture will be soft, and if it is less than 5%, the jellyfish-like hardness and texture cannot be obtained. In the present invention, sodium alginate, gelatin, and pectin are sufficiently kneaded with water before use. The solid content concentration (A+G+P) during kneading is 5~
20% is good; if the concentration is low, the texture will be soft,
If the concentration is too high, the texture will be hard and undesirable.
Moreover, if necessary, flavoring agents, colorants, nutrients, etc. can be added to the kneaded product. The kneaded mixture of A, G, P and water is brought into contact with a coagulating liquid, such as an aqueous calcium salt solution, and coagulated. Any calcium salt can be used as long as it is harmless to food, such as calcium chloride and calcium lactate. The method of contacting the kneaded material with the calcium salt aqueous solution may be any method as long as the kneaded material comes into contact with the calcium salt aqueous solution, but a method of forming the kneaded material into a sheet shape or a sheet shape and extruding it into the calcium salt aqueous solution is preferable. , which is useful in that it can be processed continuously. The material coagulated with the calcium salt aqueous solution is washed with water and, if necessary, subjected to cutting, tsumugi cutting, etc., to produce a product. Further, if necessary, flavoring treatment and drying treatment may be further performed. Foods obtained from the artificial food composition of the present invention include:
The texture (hardness, texture, elasticity) is very similar to natural jellyfish, and it also has excellent water retention and transparency, and unlike natural jellyfish, there is no seasonality or price fluctuation, and it can be supplied constantly. , extremely useful. The food of the present invention can be used for Chinese food ingredients, delicacy confectionery, health foods, medicines, etc. For example, jellyfish-like foods, shark fin-like foods, wakame-like foods, etc. are particularly preferably used. It can be used as food, etc. Example 1 Sodium alginate 5.5% (A), gelatin 2.3%
(G), 2.2% pectin (P), and 90% water.
This was made into a sheet, extruded into a 5% aqueous calcium chloride solution, coagulated for 5 minutes, washed with water, and cut into strips to obtain a jellyfish-like coagulated product. Table 1 shows the results of applying this coagulated product to a panel test. As shown in Table 1, the food obtained in Example 1 was
It looked a lot like a jellyfish. In this example, A/G=5.5/2.3=2.4, P=P/(A+G+
P) = 2.2/10 = 22% Solid content concentration = 10%. Example 2 In Example 1, 5.5% of A, 2.3% of G, and
Jellyfish-like products were obtained in exactly the same manner as in Example 1, except that 7.6%, 1.4%, and 1.0% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . Example 3 In Example 1, 5.5% of A, 2.3% of G, and
Jellyfish-like products were obtained in exactly the same manner as in Example 1 except that 4.2%, 3.6%, and 2.2% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . Further, the transmittance of the obtained product (thickness 1.7 m/m) at a wavelength of 550 nm was measured using a "direct haze meter" manufactured by Toyo Seiki Seisakusho, and it was 92%. On the other hand, the degradation rate of the product obtained in Example 2 of Japanese Patent Publication No. 46-38541 was 74%. The obtained jellyfish-like product had good water retention and dimensional stability, and the results are shown in Table A.
【表】
実施例 ４
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ2.6％、1.2％、6.2％を使
用する以外は実施例１と全く同様の方法でくらげ
様製品を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
又、得られた製品の透過率を実施例３と同様の
方法で測定したところ、90％であつた。
実施例 ５
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ4.8％、4.0％、1.2％を使
用する以外は実施例１と全く同様の方法でくらげ
様製品を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
又、得られた製品の透過率を、実施例３と同様
の方法で測定したところ、94％であつた。
実施例 ６
実施例３に於いて、Ａ、Ｇ、Ｐ、水よりなる混
練物に対して、茶色の色素0.1部、黄色色素0.5
部、赤色素0.1部を添加し、充分混練する以外は、
実施例３と全く同様の方法で、くらげ様製品を得
た。
得られた製品は、外観、食感共天然くらげに酷
似していた。
比較例 １
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ8.8％、0.8％、0.4％を使
用する以外は実施例１と全く同様の方法で凝固物
を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
尚、本比較例は、
Ａ／Ｇ＝8.8／0.8＝11、Ｐ＝４％固形分濃度＝
10％
である。
比較例 ２
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ3.6％、6.0％、0.4％を使
用する以外は実施例１と全く同様の方法で凝固物
を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。
比較例 ３
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ1.1％、1.8％、7.1％を使
用する以外は実施例１と全く同様の方法で凝固物
を得た。
得られた凝固物のパネラ−による試験結果を表
１に併せて示した。
比較例 ４
実施例１に於て、Ａの5.5％、Ｇの2.3％、Ｐの
2.2％の代りにそれぞれ2.7％、0.2％、7.1％を使
用する以外は実施例１と全く同様の方法で凝固物
を得た。
得られた製品のパネラ−による試験結果を表１
に併せて示した。[Table] Example 4 In Example 1, 5.5% of A, 2.3% of G, and
Jellyfish-like products were obtained in exactly the same manner as in Example 1, except that 2.6%, 1.2%, and 6.2% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . Further, the transmittance of the obtained product was measured in the same manner as in Example 3, and was found to be 90%. Example 5 In Example 1, 5.5% of A, 2.3% of G, and
Jellyfish-like products were obtained in exactly the same manner as in Example 1, except that 4.8%, 4.0%, and 1.2% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . Further, the transmittance of the obtained product was measured in the same manner as in Example 3, and was found to be 94%. Example 6 In Example 3, 0.1 part of brown pigment and 0.5 part of yellow pigment were added to the kneaded material consisting of A, G, P, and water.
1 part, except for adding 0.1 part of red pigment and thoroughly kneading.
A jellyfish-like product was obtained in exactly the same manner as in Example 3. The obtained product closely resembled natural jellyfish in appearance and texture. Comparative Example 1 In Example 1, 5.5% of A, 2.3% of G, and
A coagulated product was obtained in exactly the same manner as in Example 1 except that 8.8%, 0.8%, and 0.4% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . In addition, in this comparative example, A/G=8.8/0.8=11, P=4% solid content concentration=
10%. Comparative Example 2 In Example 1, 5.5% of A, 2.3% of G, and
A coagulated product was obtained in exactly the same manner as in Example 1 except that 3.6%, 6.0%, and 0.4% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in . Comparative Example 3 In Example 1, 5.5% of A, 2.3% of G, and
A coagulated product was obtained in exactly the same manner as in Example 1 except that 1.1%, 1.8%, and 7.1% were used instead of 2.2%. Table 1 also shows the results of a panel test of the obtained coagulated product. Comparative Example 4 In Example 1, 5.5% of A, 2.3% of G, and
A coagulated product was obtained in exactly the same manner as in Example 1 except that 2.7%, 0.2%, and 7.1% were used instead of 2.2%. Table 1 shows the test results of the obtained products by panelists.
It is also shown in .
【表】
試験方法
１ パネラーテスト方法
得られたくらげ様食品の食感（硬さ、歯ざわ
り、弾性等）を天然くらげと比較しながら20人
のパネラー（女性10人を含む）により10点満点
で評価した。
パネラーによる採点方法
10点 パネラー20人が天然くらげと食感で区別つ
かず。
９点 パネラー18人が天然くらげと食感で区別つ
かず。
８点 パネラー16人が天然くらげと食感で区別つ
かず。
７点 パネラー14人が天然くらげと食感で区別つ
かず。
６点 パネラー12人が天然くらげと食感で区別つ
かず。
５点 パネラー10人が天然くらげと食感で区別つ
かず。
４点 パネラー８人が天然くらげと食感で区別つ
かず。
３点 パネラー６人が天然くらげと食感で区別つ
かず。
２点 パネラー４人が天然くらげと食感で区別つ
かず。
１点 パネラー２人が天然くらげと食感で区別つ
かず。
０点 パネラー20人全員が天然くらげと食感で区
別できる。
２ 保水性試験
第１図の寸法（縦L0横W0高さt0、L0＝10cm
W0＝５cmt0＝0.3cm）形枠に各材料を溶解した
溶液を入れ、これをカルシウム塩水溶液に10分
間浸漬し硬化させる。
硬化したシートの重量（W1）と１日放置後
をシートの重量（W2）を測定し、次式により
保水性（％）を求める。
保水性（％）＝W2／W1×100
＊保水性100％とは、離奨がないことを示す。
３ 寸法安定性試験方法
保水性試験で得られた硬化シートW0方向、
L0方向で各々６等分し各区分に於ける寸法
（第２図）を測定し、形枠寸法に対する変化率
で寸法安定性の尺度とした。
厚みの寸法安定性＝（t1＋t2……＋ｔ／９
）／to×100
よこ方向の寸法安定性＝（W1＋W2＋W3＋W4
＋W5／５）／W0×100
たて方向の寸法安定性＝（L1＋L2＋L3＋L4
＋L5／５）／L0×100
＊寸法安定性100％とは、寸法に変化のないこ
とを示す。[Table] Test method 1 Panel test method The texture (hardness, texture, elasticity, etc.) of the obtained jellyfish-like food was compared with that of natural jellyfish, and 20 panelists (including 10 women) gave it a score of 10. It was evaluated by Scoring method by panelists: 10 points 20 panelists could not distinguish the texture from natural jellyfish. 9 points 18 panelists could not tell the texture from natural jellyfish. 8 points 16 panelists could not tell the texture from natural jellyfish. 7 points 14 panelists could not distinguish the texture from natural jellyfish. 6 points 12 panelists could not distinguish the texture from natural jellyfish. 5 points 10 panelists could not distinguish the texture from natural jellyfish. 4 points 8 panelists could not distinguish the texture from natural jellyfish. 3 points 6 panelists could not distinguish the texture from natural jellyfish. 2 points Four panelists could not distinguish the texture from natural jellyfish. 1 point Two panelists could not distinguish the texture from natural jellyfish. 0 points All 20 panelists could distinguish it from natural jellyfish by texture. 2 Water retention test Dimensions in Figure 1 (Length L 0 Width W 0 Height t 0 , L 0 = 10cm
(W 0 = 5 cmt 0 = 0.3 cm) A solution of each material is placed in a frame, and the solution is immersed in an aqueous calcium salt solution for 10 minutes to harden. The weight (W 1 ) of the cured sheet and the weight (W 2 ) of the sheet after being left for one day are measured, and the water retention capacity (%) is determined by the following formula. Water retention (%) = W 2 /W 1 ×100 *Water retention of 100% indicates no separation. 3 Dimensional stability test method Cured sheet obtained in water retention test W 0 direction,
Each section was divided into six equal parts in the L0 direction, the dimensions of each section (Fig. 2) were measured, and the rate of change with respect to the frame dimensions was used as a measure of dimensional stability. Dimensional stability of thickness = (t 1 + t 2 ... + t/9
)/to×100 Lateral dimensional stability = (W 1 +W 2 +W 3 +W 4
+W 5 /5) / W 0 ×100 Vertical dimensional stability = (L 1 +L 2 +L 3 +L 4
+L 5 /5)/L 0 ×100 *100% dimensional stability indicates no change in dimensions.
第１図は保水性試験に用いる形枠であり、L0
＝縦 W0＝横 to＝高である。
第２図は寸法安定性試験に用いる試験片の各区
分のそれぞれの寸法測定点。
Figure 1 shows the form used for the water retention test, with L 0
= Height W 0 = Width to = Height. Figure 2 shows the dimensional measurement points of each section of the test piece used for the dimensional stability test.
Claims (1)
よりなり且つ アルギン酸ナトリウムの重量％(A)／ゼラチンの重量％(
G)＝0.65〜9.00 及び ペクチンの重量％(P)＝５〜70％ の範囲にあることを特徴とする人工食品組成物。 ２ 該(A)／(G)＝0.70〜3.00 (P)＝７〜50％ である特許請求の範囲第１項記載の人工食品組成
物。 ３ 該人工食品がくらげ様食品である特許請求の
範囲第１〜２項いずれかに記載のくらげ様食品組
成物。[Scope of Claims] 1 Consisting of sodium alginate, gelatin, and pectin, and weight % of sodium alginate (A)/weight % of gelatin (
An artificial food composition characterized in that G)=0.65 to 9.00 and weight percent of pectin (P)=5 to 70%. 2. The artificial food composition according to claim 1, wherein (A)/(G)=0.70-3.00 (P)=7-50%. 3. The jellyfish-like food composition according to any one of claims 1 to 2, wherein the artificial food is a jellyfish-like food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60044634A JPS61205446A (en) | 1985-03-08 | 1985-03-08 | Artificial food composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60044634A JPS61205446A (en) | 1985-03-08 | 1985-03-08 | Artificial food composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61205446A JPS61205446A (en) | 1986-09-11 |
| JPH0449384B2 true JPH0449384B2 (en) | 1992-08-11 |
Family
ID=12696857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60044634A Granted JPS61205446A (en) | 1985-03-08 | 1985-03-08 | Artificial food composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61205446A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0622450B2 (en) * | 1990-09-27 | 1994-03-30 | キユーピー株式会社 | Shark fin food |
| ATE183362T1 (en) * | 1993-07-01 | 1999-09-15 | Unilever Nv | LOW FAT SPREAD |
| US8303972B2 (en) * | 2005-04-19 | 2012-11-06 | Advanced Cardiovascular Systems, Inc. | Hydrogel bioscaffoldings and biomedical device coatings |
| US20080125745A1 (en) | 2005-04-19 | 2008-05-29 | Shubhayu Basu | Methods and compositions for treating post-cardial infarction damage |
| US9005672B2 (en) | 2006-11-17 | 2015-04-14 | Abbott Cardiovascular Systems Inc. | Methods of modifying myocardial infarction expansion |
-
1985
- 1985-03-08 JP JP60044634A patent/JPS61205446A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61205446A (en) | 1986-09-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |