JPH0657124B2 - Separated liquid seasoning manufacturing method - Google Patents
Separated liquid seasoning manufacturing methodInfo
- Publication number
- JPH0657124B2 JPH0657124B2 JP61108524A JP10852486A JPH0657124B2 JP H0657124 B2 JPH0657124 B2 JP H0657124B2 JP 61108524 A JP61108524 A JP 61108524A JP 10852486 A JP10852486 A JP 10852486A JP H0657124 B2 JPH0657124 B2 JP H0657124B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- liquid seasoning
- type liquid
- separation
- phase
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 32
- 239000007788 liquid Substances 0.000 title claims description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000003921 oil Substances 0.000 claims description 48
- 235000019198 oils Nutrition 0.000 claims description 48
- 239000002994 raw material Substances 0.000 claims description 14
- 235000019499 Citrus oil Nutrition 0.000 claims description 10
- 239000010500 citrus oil Substances 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 9
- 241000951471 Citrus junos Species 0.000 claims description 6
- 244000183685 Citrus aurantium Species 0.000 claims description 4
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 4
- 235000019502 Orange oil Nutrition 0.000 claims description 4
- 239000010502 orange oil Substances 0.000 claims description 4
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 241001672694 Citrus reticulata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 239000012071 phase Substances 0.000 description 24
- 238000000034 method Methods 0.000 description 9
- 239000008346 aqueous phase Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000015067 sauces Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000019501 Lemon oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- 239000001071 citrus reticulata blanco var. mandarin Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000010651 grapefruit oil Substances 0.000 description 2
- 239000010501 lemon oil Substances 0.000 description 2
- 239000008164 mustard oil Substances 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000001325 capsicum annuum l. var. longum oleoresin Substances 0.000 description 1
- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- DYUUPIKEWLHQGQ-SDXBLLFJSA-N paprika oleoresin Chemical compound C(\[C@]12[C@@](O1)(C)C[C@@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=C[C@H]1C(C)=C[C@H](O)CC1(C)C DYUUPIKEWLHQGQ-SDXBLLFJSA-N 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は分離型液体調味料の製造法に関し、詳しくは油
相と水相からなる分離型液体調味料であって、油相と水
相の界面に白濁層が生じ難いように改善した分離型液体
調味料に関する。TECHNICAL FIELD The present invention relates to a method for producing a separation-type liquid seasoning, and more particularly to a separation-type liquid seasoning comprising an oil phase and an aqueous phase, wherein the oil phase and the aqueous phase The present invention relates to a separation-type liquid seasoning improved so that a cloudy layer is unlikely to occur at the interface.
油相と水相からなる分離型液体調味料としては、たとえ
ばドレッシング，たれ，ソース，中華風調味料等があ
り、静置時に両相の界面が清澄であるものが商品価値が
高い。Examples of the separation type liquid seasoning composed of an oil phase and an aqueous phase include dressings, sauces, sauces, Chinese-style seasonings and the like, and those having a clear interface between both phases when standing still have a high commercial value.
しかし、該液体調味料の原料とその使用量等によっては
界面の清澄性が得られず、商品価値を著しく損うことが
ある。たとえば、しょう油，果汁，ワインビネガー，米
酢，ガム質，ごま加工品，味噌，梅肉などを使用した液
体調味料は、振とうしたのち静置しても２層にきれいに
分離せず、界面が白濁することが多い。However, depending on the raw material of the liquid seasoning and the amount used, the clarity of the interface cannot be obtained, and the commercial value may be significantly impaired. For example, liquid seasonings that use soy sauce, fruit juice, wine vinegar, rice vinegar, gums, processed sesame, miso, plum, etc. do not separate into two layers even after shaking and standing Often becomes cloudy.
従来から、分離型液体調味料について振とう後の界面の
清澄性を得るために種々の方法が提案されている。たと
えば、平均重合度７以上で最大重合度35以下のデキスト
リンアルコールを添加する方法（特公昭53-28981号公
報），動物性天然調味料を水相に添加する方法（特公昭
60-1861号公報），植物胚芽からの有機溶剤抽出物を油
相に添加する方法（特公昭60-1863号公報）などがあ
り、これらは特定の原料との組合せにおいては効果をあ
げているものの未だ改善の余地を残している。Heretofore, various methods have been proposed for obtaining the clarity of an interface after shaking a separation type liquid seasoning. For example, a method of adding dextrin alcohol having an average degree of polymerization of 7 or more and a maximum degree of polymerization of 35 or less (Japanese Patent Publication No. 53-28981) and a method of adding an animal natural seasoning to an aqueous phase (Japanese Patent Publication No.
No. 60-1861), a method of adding an organic solvent extract from plant germ to the oil phase (Japanese Patent Publication No. Sho 60-1863), etc., and these are effective in combination with specific raw materials. However, there is still room for improvement.
本発明者らは、上記問題点を解消すべく鋭意検討を重ね
た結果、特定の柑橘オイルを添加することによって、輸
送による振動あるいは手による振とうを受けた後でも、
静置することによって油相と水相がきれいに分離し、清
澄な界面を有する分離型液体調味料が得られることを見
出した。The present inventors have conducted extensive studies to eliminate the above-mentioned problems, and by adding a specific citrus oil, even after being subjected to vibration by transportation or shaking by hand,
It has been found that the oil phase and the water phase are cleanly separated by allowing to stand and a separation type liquid seasoning having a clear interface can be obtained.
本発明はかかる知見に基いて完成されたものであり、分
離型液体調味料を製造するにあたり、ゆずオイル，すだ
ちオイル，かぼすオイル，だいだいオイル，ゆこうオイ
ルおよび夏みかんオイルの中から選ばれた１種もしくは
２種以上の柑橘オイルを油相原料の重量に基いて0.2〜
２重量％の割合で添加することを特徴とする分離型液体
調味料の製造法を提供するものである。The present invention has been completed based on such knowledge, and in producing a separation type liquid seasoning, it was selected from among yuzu oil, sudachi oil, kabosu oil, daidai oil, yuko oil and summer mandarin orange oil. Based on the weight of the oil phase raw material
The present invention provides a method for producing a separation-type liquid seasoning characterized by being added in a proportion of 2% by weight.
本発明において分離型液体調味料とは、静置時に油相と
水相が分離しており、使用時に手で振とうして乳化させ
て用いられるもので、具体的にはドレッシング，たれ，
ソース，中華風調味料等がある。In the present invention, the separation-type liquid seasoning means that the oil phase and the water phase are separated when standing and used by shaking by hand to emulsify, and specifically, dressing, sauce,
There are sauces and Chinese seasonings.
油相と水相を構成する成分としては、液体調味料の使用
目的等に応じて通常使用されている成分の中から選択し
て用いればよく、特に制限されることはない。The components constituting the oil phase and the water phase may be selected from the components usually used according to the purpose of use of the liquid seasoning, and are not particularly limited.
本発明に用いる柑橘オイルは前記したものであり、これ
らを単独でもしくは適宜組合せて使用することができ
る。これら柑橘オイルは通常油溶性のため、油相に添加
することが一般的であるが、他の添加方法を採用するこ
ともでき、特定の方法に限定されるべきでない。たとえ
ば柑橘オイルを高濃度糖液に加えて均質化したものや高
濃度アルコールに溶解したものまたはサイクロデキスト
リンに包接させたものを水相に攪拌しながら徐々に加え
て分散させる方法を適用することが出来る。The citrus oil used in the present invention is the one described above, and these can be used alone or in appropriate combination. Since these citrus oils are usually oil-soluble, they are generally added to the oil phase, but other addition methods can also be adopted and should not be limited to a particular method. For example, apply a method in which citrus oil is homogenized by adding it to a high-concentration sugar solution, dissolved in high-concentration alcohol, or included in cyclodextrin, and gradually added to the aqueous phase while stirring and dispersed. Can be done.
ところで、柑橘オイルはその種類によって本発明の効果
に差異が認められることがあり、概ね下記のように分類
することができる。本発明では、効果が大であると確認
されたものを選択的に使用する。By the way, the effect of the present invention may differ depending on the type of citrus oil, and can be roughly classified as follows. In the present invention, those confirmed to have a large effect are selectively used.
効果が大であるもの…ゆずオイル，すだちオイル，かぼ
すオイル，だいだいオイル，ゆこうオイル，夏みかんオ
イル 効果が中程度のもの…グレープフルーツオイル，はっさ
くオイル，温州みかんオイル 効果が小であるもの…レモンオイル，オレンジオイル，
ライムオイル 柑橘オイルの添加量については、目的とする分離型液体
調味料の種類により原料の種類，配合量などが異なるの
で一概には定め難いが、一般的には油相原料の重量に基
いて0.2〜２重量％，好ましくは0.3〜１重量％が適当で
ある。柑橘オイルの添加量が下限未満であると、本発明
の効果が不鮮明となり、また上限を超えると、香味が強
くなりすぎて好ましくない。Great effect ... Yuzu oil, Sudachi oil, Kabosu oil, Daidai oil, Yuko oil, Summer mandarin oil Medium effect ... Grapefruit oil, Hassaku oil, Wenzhou mandarin oil Small effect ... Lemon oil ， Orange oil ，
The amount of lime oil and citrus oil added is difficult to determine in general because the type and amount of raw materials differ depending on the type of target separation-type liquid seasoning, but it is generally based on the weight of the oil phase raw material. 0.2-2% by weight, preferably 0.3-1% by weight is suitable. When the amount of citrus oil added is less than the lower limit, the effect of the present invention becomes unclear, and when it exceeds the upper limit, the flavor becomes too strong, which is not preferable.
分離型液体調味料の原料については、目的に応じて従来
より用いられている種々の原料を使い分ければよい。た
とえば油相原料は食用植物油脂や精製魚油等の液状食用
油脂であればよく、必要に応じてパプリカオレオレジ
ン，マスタードオイル等を適宜添加すれば良いし、水相
原料についても味噌，しょう油，果汁，みりん等が用い
られる。As the raw material of the separation type liquid seasoning, various conventionally used raw materials may be used properly according to the purpose. For example, the oil phase raw material may be liquid edible oils and fats such as edible vegetable oils and refined fish oils, and if necessary, paprika oleoresin, mustard oil, etc. may be added appropriately. , Mirin, etc. are used.
本発明に係る分離型液体調味料は、その製造に際して柑
橘オイルを使用すること以外は従来より一般的に行なわ
れている方法を採用すればよい。たとえば所定の容器に
調味した水相を添加し、次いで調味した油相を添加する
という方法で製造することができる。なお、殺菌を要す
る場合には水相を単独で殺菌しても良いし、油相を加え
て密栓した後、容器ごと熱水あるいは水蒸気等で殺菌し
ても良い。For the separation-type liquid seasoning according to the present invention, a method generally used in the past may be adopted except that citrus oil is used in the production thereof. For example, it can be manufactured by a method of adding a seasoned water phase to a predetermined container and then adding a seasoned oil phase. When sterilization is required, the aqueous phase may be sterilized alone, or the container may be sterilized with hot water, steam or the like after adding the oil phase and sealing the vessel.
本発明によれば、柑橘オイルを添加することにより油相
と水相の界面が清澄な分離型液体調味料を得ることがで
きる。According to the present invention, it is possible to obtain a separation-type liquid seasoning in which the interface between the oil phase and the aqueous phase is clear by adding citrus oil.
次に、本発明の試験例および実施例を示す。なお、ここ
で示した「％」はすべて「重量％」を表わす。Next, test examples and examples of the present invention will be shown. In addition, all "%" shown here represent "weight%."
試験例 下記の処方により調製した水相原料70ｇと油相原料30ｇ
をガラス製容器にはじめに水相原料、次いで油相原料の
順序で加えて分離型液体調味料を調製した。Test example 70g of water phase raw material and 30g of oil phase raw material prepared by the following prescription
Was added to the glass container in the order of the aqueous phase raw material and then the oil phase raw material to prepare a separation type liquid seasoning.
処方 水相原料 ワインビネガー（酸度５％） ３５％ 砂糖 ５ 食塩 ２ りんご果汁 ５ しょう油 ３５ キサンタンガム 0.3 水 17.7 油相原料 ナタネサラダ油 （99.9-a）％ マスタードオイル 0.1 ゆずオイル ａ 得られた分離型液体調味料を手で上下に激しく10回振と
うしたのち静置し、２時間後に界面の状態を肉眼で観察
した。結果を第１表に示す。Prescription Water phase raw material Wine vinegar (acidity 5%) 35% Sugar 5 Salt 2 Apple juice 5 Soy sauce 35 Xanthan gum 0.3 Water 17.7 Oil phase raw oil rapeseed oil (99.9-a)% Mustard oil 0.1 Yuzu oil a Obtained separation type liquid seasoning The sample was vigorously shaken up and down by hand 10 times and allowed to stand, and after 2 hours, the state of the interface was visually observed. The results are shown in Table 1.
表から明らかなように、ゆずオイルを添加することによ
って界面清澄効果が得られる。 As is clear from the table, an interface refining effect is obtained by adding yuzu oil.
実施例１ 試験例においてゆずオイルの代りにすだちオイルを用
い、かつその使用量を0.3％としたこと以外は試験例と
同様にして分離型液体調味料を得た。この液体調味料は
使用時に振とうしても静置すれば再び清澄な界面となっ
た。Example 1 A separable liquid seasoning was obtained in the same manner as in the test example except that sudachi oil was used in place of the yuzu oil, and the amount used was 0.3%. Even if the liquid seasoning was shaken during use, it became a clear interface again when left still.
実施例２ 実施例１におけるすだちオイルの代りにかぼすオイルを
用いたこと以外は実施例１と同様にして分離型液体調味
料を調製した。このものは振とう後静置すると、再び清
澄な界面となった。Example 2 A separable liquid seasoning was prepared in the same manner as in Example 1 except that pumpkin oil was used instead of the sudachi oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.
実施例３ 実施例１におけるすだちオイルの代りに夏みかんオイル
を用いたこと以外は実施例１と同様にして分離型液体調
味料を調製した。このものは振とう後静置すると、再び
清澄な界面となった。Example 3 A separable liquid seasoning was prepared in the same manner as in Example 1 except that summer orange oil was used instead of the sudachi oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.
実施例４ 実施例１におけるすだちオイルの代りにだいだいオイル
を用いたこと以外は実施例１と同様にして分離型液体調
味料を調製した。このものは振とう後静置すると、再び
清澄な界面となった。Example 4 A separable liquid seasoning was prepared in the same manner as in Example 1 except that Daidai oil was used instead of Sudachi oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.
実施例５ 実施例１におけるすだちオイルの代りにゆこうオイルを
用いたこと以外は実施例１と同様にして分離型液体調味
料を調製した。このものは振とう後静置すると、再び清
澄な界面となった。Example 5 A separation type liquid seasoning was prepared in the same manner as in Example 1 except that Yuko oil was used instead of the Sudachi oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.
実施例６ 実施例１におけるすだちオイルの代りにグレープフルー
ツオイルを用い、かつその使用量を0.5％とし、なたね
サラダ油の使用量を99.4％としたこと以外は実施例１と
同様にして分離型液体調味料を調製した。このものは振
とう後静置すると、再び清澄な界面となった。Example 6 A separable liquid was prepared in the same manner as in Example 1 except that grapefruit oil was used in place of the Sudachi oil in Example 1, the amount used was 0.5%, and the rapeseed oil amount was 99.4%. A seasoning was prepared. When this was shaken and allowed to stand, it became a clear interface again.
実施例７ 実施例１におけるすだちオイルの代りにレモンオイルを
用い、かつその使用量を0.7％とし、なたねサラダ油の
使用量を99.2％としたこと以外は実施例１と同様にして
分離型液体調味料を調製した。このものは振とう後静置
すると、再びほぼ清澄な界面となった。Example 7 A separable liquid was prepared in the same manner as in Example 1 except that lemon oil was used in place of the sudachi oil in Example 1, the amount used was 0.7%, and the amount of rapeseed salad oil was 99.2%. A seasoning was prepared. When this was shaken and allowed to stand, it became an almost clear interface again.
Claims (1)
ずオイル，すだちオイル，かぼすオイル，だいだいオイ
ル，ゆこうオイルおよび夏みかんオイルの中から選ばれ
た１種もしくは２種以上の柑橘オイルを油相原料の重量
に基いて0.2〜２重量％の割合で添加することを特徴と
する分離型液体調味料の製造法。1. When producing a separation type liquid seasoning, one or more citrus oils selected from yuzu oil, sudachi oil, pumpkin oil, daidai oil, yuko oil and summer mandarin orange oil are used. A method for producing a separation-type liquid seasoning, which comprises adding 0.2 to 2% by weight based on the weight of the phase raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61108524A JPH0657124B2 (en) | 1986-05-14 | 1986-05-14 | Separated liquid seasoning manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61108524A JPH0657124B2 (en) | 1986-05-14 | 1986-05-14 | Separated liquid seasoning manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62265963A JPS62265963A (en) | 1987-11-18 |
| JPH0657124B2 true JPH0657124B2 (en) | 1994-08-03 |
Family
ID=14486986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61108524A Expired - Lifetime JPH0657124B2 (en) | 1986-05-14 | 1986-05-14 | Separated liquid seasoning manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0657124B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008199944A (en) * | 2007-02-20 | 2008-09-04 | Q P Corp | Acid liquid seasoning |
| JP2008253161A (en) * | 2007-04-02 | 2008-10-23 | Q P Corp | Acid liquid seasoning |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3615702A (en) | 1968-12-18 | 1971-10-26 | Sunkist Growers Inc | Liquid salad dressing base |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5596075A (en) * | 1979-01-12 | 1980-07-21 | Ajinomoto Co Inc | Dressing oil |
| JPS58175474A (en) * | 1982-04-05 | 1983-10-14 | Q P Corp | Preparation of separation-type dressing |
| JPS60207560A (en) * | 1984-03-30 | 1985-10-19 | Q P Corp | Separate-pack type dressing |
| JPH0622462B2 (en) * | 1986-04-30 | 1994-03-30 | 株式会社中埜酢店 | Separated liquid seasoning manufacturing method |
| JPH0622462A (en) * | 1992-07-02 | 1994-01-28 | Nec Corp | Battery with performance deterioration detecting function |
-
1986
- 1986-05-14 JP JP61108524A patent/JPH0657124B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3615702A (en) | 1968-12-18 | 1971-10-26 | Sunkist Growers Inc | Liquid salad dressing base |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62265963A (en) | 1987-11-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |