JPH057981B2 - - Google Patents
Info
- Publication number
- JPH057981B2 JPH057981B2 JP59021357A JP2135784A JPH057981B2 JP H057981 B2 JPH057981 B2 JP H057981B2 JP 59021357 A JP59021357 A JP 59021357A JP 2135784 A JP2135784 A JP 2135784A JP H057981 B2 JPH057981 B2 JP H057981B2
- Authority
- JP
- Japan
- Prior art keywords
- inosinate
- extract
- sodium
- knotweed
- liquid seasoning
- 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
Links
- 239000000284 extract Substances 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 22
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 16
- 235000013890 disodium inosinate Nutrition 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 12
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000013902 inosinic acid Nutrition 0.000 claims description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 229930195712 glutamate Natural products 0.000 claims description 4
- 241001377695 Polygonum arenastrum Species 0.000 claims 2
- 244000292697 Polygonum aviculare Species 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000269851 Sarda sarda Species 0.000 description 6
- 241000555825 Clupeidae Species 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 235000019512 sardine Nutrition 0.000 description 4
- 241000269821 Scombridae Species 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 229940049906 glutamate Drugs 0.000 description 3
- 235000020640 mackerel Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000002306 glutamic acid derivatives Chemical class 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013921 calcium diglutamate Nutrition 0.000 description 1
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000013919 monopotassium glutamate Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- OLZMMFLSETUQLZ-ZNRHFQQTSA-M sodium 2-[(2S,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]-2-hydroxyacetate Chemical compound [Na+].[C@@H]1([C@H](O)[C@H](O)[C@@H](C(O)C(=O)[O-])O1)N1C=NC=2C(O)=NC=NC12 OLZMMFLSETUQLZ-ZNRHFQQTSA-M 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、節類エキス、節粉を含有する液状調
味料の製造法に関し、更に詳しは、高濃度で5′−
イノシン酸ナトリウムを配合し、かつ、乳酸によ
りPHを4.5〜6.3に調整することにより、節類の香
味、エキス感が良好で、かつ5′−イノシン酸塩、
グルタミン酸塩、食塩等の析出がない透明な液状
調味料の製造法に関する。
鰹節、鯖節、雑節、煮干節の節類から抽出した
エキスは、和風だしをはじめとする各種の調味料
に配合されているが、例えば、粉末エキスとして
配合する場合、加熱乾燥工程におけるエキスの風
味劣化が生じることに加え、調味料の流通保存中
に粉末エキスが吸湿による固結現象を起し易いこ
とが指摘されている。このような官能上、或いは
物性上の劣化は、節類エキスを粉末化せずにその
まま液状で或いは節粉（上記節類の粉砕物）をそ
のまま配合すれば解消するため、近年節類エキス
乃至は節粉を含有した液状調味料が普及してい
る。
ところで、上記製品加工工程で生じる官能乃至
は物性上の問題とは別に、近年、節類について、
生臭み、雑味、異臭等が少なく、かつ、節類の好
ましい香気、旨味の増強された節類含有調味料の
取得が要望されている。
本発明者らの知見によれば、このような、より
好ましい官能を有する節類エキスは、5′−イノシ
ン酸塩を高濃度で配合することにより取得可能と
なるが、この場合には、別の問題が新たに発生す
る。即ち、5′−イノシン酸塩を液状調味料に高濃
度で配合する場合、保存中に、5′−イノシン酸塩
の結晶の析出が生じ、特に、グルタミン酸ナトリ
ウム（MGS）その他のグルタミン酸塩、食塩等
の共存下では、この傾向が顕著で、液状調味料と
しての品質安定性が低下する。
本発明者らは、上記実情を背景に、節類の味、
風味に優れ、かつ、物性的にも安定な節類含有液
状調味料の取得につき鋭意検討を重ねた結果、
5′−イノシン酸塩を高濃度で配合すると同時にPH
を特定の範囲に調整することにより、生臭み、雑
味等の不快な味、風味が抑えられて、かつ、節類
エキスとしての味、風味全体が向上すると共に、
保存時の物性も安定な節類含有液状調味料が得ら
れると知見に至つた。
本発明は、かかる知見に基づいて完成されたも
のであり、即ち、節類エキス及び／若しくは節粉
並びにグルタミン酸塩を含有する液状調味料の製
造において、(1)5′−イノシン酸ナトリウムを添加
するか、及び／又は(2)節類エキスの濃縮率を高め
ることにより、5′−イノシン酸ナトリウム（遊離
の5′−イノシン酸において、5′−イノシン酸ナト
リウムとして換算）の含有量を0.7重量％以上と
し、かつ、PHを6.3〜4.5に調整することを特徴と
する節類含有液状調味料の製造法である。
本発明で使用する節類エキスとは、鰹節、鯖
節、煮干その他の節類を原料とし、これを熱水抽
出、アルコール抽出等で抽出したエキスであり、
抽出方法、条件については特に限定はない。
また、節粉としては、鰹節粉、鯖節粉、煮干粉
等が挙げられる。節類エキス及び節粉は各単独で
用いても併用してもよい。
グルタミン酸塩としては、グルタミン酸ナトリ
ウムの他、グルタミン酸カリウム、グルタミン酸
カルシウム等のグルタミン酸の各種塩類が使用可
能である。
本発明においては、5′−イノシン酸ナトリウム
を0.7重量％以上となるように5′−イノシン酸ナ
トリウムの含有量を調整するが、その方法として
は、(1)5′−イノシン酸ナトリウムを添加する方法
と(2)節類エキスの濃縮率を高める方法とが挙げら
れる。後者の方法、即ち、節類エキスの濃縮率を
高める方法は、加熱濃縮、凍結濃縮等の適当な濃
縮方法により、エキス中における5′−イノシン酸
含量を高めるが、通常「だし」として抽出される
場合の5′−イノシン酸含量は20〜50mg％であり、
鰹等のエキスとして製造される場合においても、
5′−イノシン酸含量は60〜80mg％であるので、本
発明においては、これを更に３〜50倍以上に濃縮
する必要があり、エネルギーコスト、場合によつ
ては、風味等において必ずしも好ましくない。従
つて、5′−イノシン酸ナトリウムの添加により、
調味料（に含まれる水分）全体の重量に対し、
0.7％以上の5′−イノシン酸ナトリウム含量とす
るか、或いは、節類エキスの濃縮と5′−イノシン
酸ナトリウムの添加とを組合せて調味料（含有水
分）重量に対し、0.7％以上の5′−イノシン酸ナ
トリウム含量となるように調整することが好まし
い。尚、5′−イノシン酸ナトリウムの添加量は、
好ましくは、調味料に対し、1.3〜3.0重量％であ
る。また、エキス中に含まれるイノシン酸につい
ては、5′−イノシン酸ナトリウムとして重量換算
する。
節類エキス、節粉、グルタミン酸塩類、5′−イ
ノシン酸ナトリウム以外の成分としては、食塩の
他、各種のアミノ酸、その塩類、動植物蛋白加水
分解物（HAP，HVP）、塩化カリウムその他の
無機塩類、酵母エキス、各種有機酸及びその塩類
と野菜エキス等が挙げられ、特に、食塩について
は２〜25重量％、及び、グルタミン酸ナトリウム
については２〜25重量％を調味料に配合すること
が呈味バランス上好ましい。
本発明の節類含有液状調味料の製法は、上記各
種成分を単に混合する等、いずれの製法によつて
もよく、特に限定はない。
調味料としてのPHは、乳酸により6.3〜4.5好ま
しくは5.9〜5.0に調整する。乳酸以外の有機酸、
酸性アミノ酸、これらの塩類等によるPHの低下に
おいても結晶析出防止効果、味、風味調整効果が
得られるが、乳酸によりエキス感を特に高めなが
ら、物性的に安定な液状調味料を取得でき、好ま
しくはPHを5.9〜5.0に調整すると、更に呈味的に
も良好なエキス感の高いものが得られる。
以下、実施例により本発明を更に説明する。
実施例
鰹節エキス 60重量部
5′−イノシン酸ナトリウム ３
Ｌ−グルタミン酸ナトリウム ５
酵母エキス 13
乳 酸 ５
HVP 14
上記配合に従い、原料を混合溶解させて、鰹節
エキス調味料（PH5.5）を調整した。
対照として、5′−イノシン酸ナトリウムを添加
しない上記配合品（対照１）及び乳酸を添加しな
い上記配合品（対照２、PH6.3）を調整し、これ
ら３種の調味料について、官能及び物性の安定性
を測定した。結果を第１表及び第２表に示す。
The present invention relates to a method for producing a liquid seasoning containing knotweed extract and knotweed powder.
By blending sodium inosinate and adjusting the pH to 4.5 to 6.3 with lactic acid, the flavor and extract feel of joints are good, and 5'-inosinate,
This invention relates to a method for producing a transparent liquid seasoning without precipitation of glutamate, salt, etc. Extracts extracted from dried bonito flakes, mackerel flakes, miscellaneous flakes, and dried sardines are blended into various seasonings including Japanese-style dashi. In addition to flavor deterioration, it has been pointed out that powdered extracts are susceptible to caking due to moisture absorption during distribution and storage of seasonings. Such deterioration in sensory and physical properties can be resolved by using the joint extract in its liquid form without pulverizing it, or by blending the joint powder (pulverized product of the above joints) as it is. Liquid seasonings containing soybean flour are becoming popular. By the way, in addition to the sensory and physical property problems that arise in the product processing process, in recent years, there have been problems regarding joints.
There is a desire to obtain a seasoning containing knots that has less fishy odor, off-taste, off-flavor, etc., and has enhanced preferred aroma and taste of knots. According to the findings of the present inventors, it is possible to obtain a joint extract with more preferable organoleptic properties by incorporating 5'-inosinate at a high concentration, but in this case, separate A new problem arises. In other words, when 5'-inosinate is added to a liquid seasoning at a high concentration, crystals of 5'-inosinate will precipitate during storage, especially monosodium glutamate (MGS), other glutamates, and salt. In the coexistence of such substances, this tendency is remarkable, and the quality stability as a liquid seasoning decreases. Against the background of the above-mentioned circumstances, the present inventors have developed
As a result of intensive research into obtaining a joint-containing liquid seasoning that has excellent flavor and is physically stable,
5′-inosinate is added at high concentration and at the same time pH
By adjusting the amount within a specific range, unpleasant tastes and flavors such as fishy odor and miscellaneous taste are suppressed, and the overall taste and flavor of the joint extract is improved.
It was discovered that a liquid seasoning containing joints whose physical properties are stable during storage can be obtained. The present invention was completed based on this knowledge, namely, (1) adding sodium 5'-inosinate in the production of a liquid seasoning containing knotweed extract and/or knotweed powder and glutamate. and/or (2) by increasing the concentration rate of the joint extract, the content of sodium 5'-inosinate (converted as sodium 5'-inosinate in free 5'-inosinic acid) is reduced to 0.7 This is a method for producing a knot-containing liquid seasoning characterized by adjusting the amount by weight% or more and adjusting the pH to 6.3 to 4.5. The knotweed extract used in the present invention is an extract extracted from dried bonito, mackerel, dried sardines, and other knotweed by hot water extraction, alcohol extraction, etc.
There are no particular limitations on the extraction method and conditions. Furthermore, examples of the dried sardines include bonito flakes, mackerel flakes, dried sardines, and the like. The knotweed extract and knotweed powder may be used alone or in combination. As the glutamate, in addition to sodium glutamate, various salts of glutamic acid such as potassium glutamate and calcium glutamate can be used. In the present invention, the content of sodium 5'-inosinate is adjusted to 0.7% by weight or more, and the method is as follows: (1) Addition of sodium 5'-inosinate and (2) a method of increasing the concentration rate of the joint extract. The latter method, that is, the method of increasing the concentration rate of the joint extract, uses an appropriate concentration method such as heating concentration or freeze concentration to increase the 5'-inosinic acid content in the extract. The content of 5'-inosinic acid is 20 to 50 mg%,
Even when manufactured as an extract of bonito etc.
Since the content of 5'-inosinic acid is 60 to 80 mg%, in the present invention, it is necessary to further concentrate it by 3 to 50 times or more, which is not necessarily desirable in terms of energy cost, flavor, etc. . Therefore, by adding sodium 5'-inosinate,
Based on the total weight of the seasoning (water contained in it),
The content of sodium 5'-inosinate is 0.7% or more, or the concentration of 5'-inosinate is combined with the concentration of joint extract and the addition of sodium 5'-inosinate to create a 5'-inosinate sodium content of 0.7% or more based on the weight of the seasoning (moisture content). It is preferable to adjust the content of sodium '-inosinate. The amount of sodium 5'-inosinate added is:
Preferably, it is 1.3 to 3.0% by weight based on the seasoning. Furthermore, inosinic acid contained in the extract is converted by weight as sodium 5'-inosinate. Ingredients other than knotweed extract, knotweed, glutamates, and sodium 5'-inosinate include salt, various amino acids, their salts, hydrolyzed animal and plant proteins (HAP, HVP), potassium chloride, and other inorganic salts. , yeast extract, various organic acids and their salts, and vegetable extracts. In particular, it is recommended to add 2 to 25% by weight of salt and 2 to 25% by weight of monosodium glutamate to improve the taste. Favorable in terms of balance. The method for producing the knot-containing liquid seasoning of the present invention is not particularly limited, and may be any method such as simply mixing the above-mentioned various components. The pH of the seasoning is adjusted to 6.3 to 4.5, preferably 5.9 to 5.0, using lactic acid. Organic acids other than lactic acid,
Although acidic amino acids, salts thereof, etc. can reduce the pH, the effect of preventing crystal precipitation and adjusting the taste and flavor can be obtained, but lactic acid is preferable because it can obtain a physically stable liquid seasoning while particularly enhancing the extract taste. By adjusting the pH to 5.9 to 5.0, you can obtain a product with a good taste and a high extractive feel. The present invention will be further explained below with reference to Examples. Example Bonito flakes extract 60 parts by weight Sodium 5'-inosinate 3 Sodium L-glutamate 5 Yeast extract 13 Lactic acid 5 HVP 14 According to the above formulation, the raw materials were mixed and dissolved to prepare a dried bonito extract seasoning (PH5.5) . As a control, we prepared the above formulation without adding sodium 5'-inosinate (Control 1) and the above formulation without adding lactic acid (Control 2, pH 6.3), and evaluated the sensory and physical properties of these three seasonings. The stability was measured. The results are shown in Tables 1 and 2.
【表】【table】
【表】【table】
【表】【table】
Claims (1)
ミン酸塩を含有する液状調味料の製造において、
(1)5′−イノシン酸ナトリウムを添加するか及び／
又は(2)節類エキスの濃縮率を高めることにより、
5′−イノシン酸ナトリウム（遊離の5′−イノシン
酸においては、5′−イノシン酸ナトリウムとして
換算）の含有量を0.7重量％以上とし、かつ、乳
酸によりPHを6.3〜4.5に調整することを特徴とす
る節類含有液状調味料の製造法。1. In the production of liquid seasoning containing knotweed extract and/or knotweed powder and glutamate,
(1) Adding 5′-sodium inosinate and/or
or (2) by increasing the concentration rate of the joint extract,
The content of sodium 5'-inosinate (in free 5'-inosinic acid, converted as sodium 5'-inosinate) should be 0.7% by weight or more, and the pH should be adjusted to 6.3 to 4.5 with lactic acid. A method for producing a liquid seasoning containing knots.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59021357A JPS60164454A (en) | 1984-02-08 | 1984-02-08 | Preparation of liquid seasoning containing extract of dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59021357A JPS60164454A (en) | 1984-02-08 | 1984-02-08 | Preparation of liquid seasoning containing extract of dried fish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60164454A JPS60164454A (en) | 1985-08-27 |
| JPH057981B2 true JPH057981B2 (en) | 1993-01-29 |
Family
ID=12052836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59021357A Granted JPS60164454A (en) | 1984-02-08 | 1984-02-08 | Preparation of liquid seasoning containing extract of dried fish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60164454A (en) |
-
1984
- 1984-02-08 JP JP59021357A patent/JPS60164454A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60164454A (en) | 1985-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |