JP3359739B2 - Marine health food - Google Patents
Marine health foodInfo
- Publication number
- JP3359739B2 JP3359739B2 JP10741294A JP10741294A JP3359739B2 JP 3359739 B2 JP3359739 B2 JP 3359739B2 JP 10741294 A JP10741294 A JP 10741294A JP 10741294 A JP10741294 A JP 10741294A JP 3359739 B2 JP3359739 B2 JP 3359739B2
- Authority
- JP
- Japan
- Prior art keywords
- shellfish
- hours
- health food
- cellulase
- protease
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は貝類の酵素分解物を主体
にしてドリンク状にしたり、ゼリー状にしたりした海洋
性健康食品に関するものである。また、本発明は、貝類
の酵素分解物、海藻類の酵素分解物及び魚類の酵素分解
物を一体にしてドリンク状にしたり、ゼリー状にしたり
した海洋性健康食品に関するものである。本発明の海洋
性健康食品は直ちに吸収されるように酵素分解されてお
り、老人や病人でも容易に食すことができるものであ
り、健康食品界に益するところ大なるものがある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a marine health food which is mainly composed of an enzymatically decomposed product of shellfish and is made into a drink or jelly. The present invention also relates to a marine health food in which an enzymatically decomposed product of a shellfish, an enzymatically decomposed product of seaweed, and an enzymatically decomposed product of fish are integrated into a drink or jelly. The marine health food of the present invention is enzymatically decomposed so as to be immediately absorbed, and can be easily eaten even by the elderly or sick, and there are great benefits to the health food industry.
【0002】[0002]
【従来の技術】従来、健康食品としては、植物繊維を含
有させた繊維性健康食品、オリゴ糖を含有させた整腸性
健康食品、カルシウムを含有させて健骨性健康食品など
種々の健康食品が開発されて来た。これらは、健常人は
勿論、老人や病人などにおいても薬にたよることなく日
常を健康で過すためのもので、将来は各種のすぐれた健
康食品が開発されて行くものと期待されるところであ
る。2. Description of the Related Art Conventionally, various health foods such as fibrous health foods containing plant fiber, intestinal health foods containing oligosaccharides, and bone health foods containing calcium have been used as health foods. Has been developed. These are for healthy people, as well as elderly and sick people, to keep their daily lives healthy without relying on drugs, and it is expected that various excellent health foods will be developed in the future. .
【0003】[0003]
【発明が解決しようとする課題】一般に、貝類、海藻
類、魚類のすべては健康状態を維持するためには必須の
ものとされている。しかし、これらを調理をして食して
も、胃から腸にかけて消化するのに長時間かかり、しか
もすべてが消化吸収されるものではなく、そのまま素通
りしてしまう部分が多い。本発明は、海洋性の産物であ
る貝類、海藻類、魚類のすべてを健康増進に適合させて
配合し、すみやかに消化吸収できるようにした健康食品
を提供することを目的とするものである。Generally, shellfish, seaweeds and fish are all essential for maintaining a healthy state. However, even if these are cooked and eaten, it takes a long time to digest from the stomach to the intestine, and not all of them are digested and absorbed, and there are many parts that pass through as they are. An object of the present invention is to provide a health food in which shellfish, seaweed, and fish, which are marine products, are all blended so as to be suitable for promoting health and can be promptly digested and absorbed.
【0004】[0004]
【課題を解決するための手段】本発明においては、貝
類、海藻類、魚類のすべてを酵素分解して適宜配合し
て、ドリンク状やゼリー状にすることによって食べやす
く、かつ、体内における吸収がきわめて良好な海洋性健
康食品とすることができたものである。According to the present invention, all of shellfish, seaweeds and fish are enzymatically decomposed and appropriately blended to form a drink or jelly so that they are easy to eat and absorb in the body. It was a very good marine health food.
【0005】本発明における貝類の酵素分解は、最初に
セルラーゼによる分解、そして後半にかけてプロテアー
ゼによる分解が好ましい。貝類の酵素分解物は、タウリ
ンなどの貝類特有のアミノ酸類を供給し、また、マンガ
ンなどの必須金属イオンを供給するものである。貝類と
してはカキ、アコヤ貝など多くの貝が使用できる。貝類
は適宜切断し、塩酸、クエン酸などの酸で洗滌し、加圧
滅菌し、倍量の水に懸濁し、これに1%程度セルラーゼ
を加え、50℃で4時間程度酵素反応させ、次いで1%
程度のプロテアーゼを加え、50℃で15時間〜20時
間酵素反応させ、得られた酵素分解物は遠心分離などに
よって夾雑物を除去し、配合物とする。[0005] In the present invention, the enzymatic degradation of shellfish is preferably carried out first by cellulase and then by protease in the latter half. The enzymatic decomposition product of shellfish supplies amino acids specific to shellfish such as taurine, and also supplies essential metal ions such as manganese. Many shellfish such as oysters and oysters can be used as shellfish. The shellfish is appropriately cut, washed with an acid such as hydrochloric acid or citric acid, sterilized under pressure, suspended in twice the amount of water, and added with about 1% of cellulase, and subjected to an enzyme reaction at 50 ° C. for about 4 hours. 1%
About 10 parts of protease is added, and the enzyme reaction is carried out at 50 ° C. for 15 hours to 20 hours.
【0006】本発明における海藻類の酵素分解は、最初
にセルラーゼによる分解、そして後半にかけてプロテア
ーゼによる分解が好ましい。酵素分解された海藻類、例
えばワカメはヨードや多くの必須ミネラルを含み、酵素
分解された低分子多糖、オリゴペプチドなどとともにす
みやかな吸収をもたらす。[0006] The enzymatic degradation of seaweed in the present invention is preferably carried out first with cellulase and then with protease in the latter half. Enzymatically degraded seaweeds, such as wakame, contain iodine and many essential minerals and provide rapid absorption with enzymatically degraded low molecular weight polysaccharides, oligopeptides, and the like.
【0007】本発明に使用する海藻類としては、コン
ブ、ワカメ、アマノリ、アサクサノリなど数多くのもの
があり、これを単独又は組合せて用いることができる。
海藻類は適宜切断し、塩酸、クエン酸などの酸で洗滌
し、加圧滅菌し、倍量の水に懸濁し、これに1%程度セ
ルラーゼを加え、50℃で4時間程度酵素反応させ、次
いで1%程度のプロテアーゼを加え、50℃で15時間
〜20時間酵素反応させる。得られた酵素分解物は遠心
分離などによって夾雑物を除去し、配合物とする。As the seaweeds used in the present invention, there are a large number of seaweeds, wakame, amanori, asakusanori and the like, and these can be used alone or in combination.
The seaweed is appropriately cut, washed with an acid such as hydrochloric acid or citric acid, sterilized under pressure, suspended in twice the amount of water, and about 1% of cellulase is added thereto, followed by enzymatic reaction at 50 ° C. for about 4 hours. Next, about 1% of a protease is added, and an enzyme reaction is performed at 50 ° C. for 15 to 20 hours. The obtained enzymatic degradation product is subjected to centrifugation or the like to remove contaminants to prepare a compound.
【0008】本発明に魚類の酵素分解物も使用される。
魚類としては、イワシ、アジ、サバなど多くの魚が使用
できる。魚は肉身だけを分離し、急速凍結させた後粉砕
し、タンクに入れて100℃で10分程度加熱し、これ
にアルカリプロテアーゼを1%程度加え、45℃で15
〜25時間酵素分解し、得られた酵素分解物は遠心分離
などによって夾雑物を除去し、配合物とする。本発明に
おいて、魚類の酵素分解物は血圧降下などに有用なオリ
ゴペプチドを多量供給するものである。[0008] In the present invention, an enzyme hydrolyzate of fish is also used.
Many fish such as sardines, horse mackerel, mackerel, etc. can be used. Fish is separated only from the meat, rapidly frozen, crushed, placed in a tank and heated at 100 ° C. for about 10 minutes, to which about 1% of an alkaline protease is added, and then at 45 ° C. for 15 minutes.
Enzymatic degradation is performed for up to 25 hours, and the resulting enzymatic degradation product is subjected to centrifugal separation or the like to remove impurities, thereby obtaining a compound. In the present invention, the enzymatic hydrolyzate of fish supplies a large amount of oligopeptide useful for lowering blood pressure.
【0009】本発明においては、貝類の酵素分解物に、
海藻類の酵素分解物及び魚類の酵素分解物を加えるのが
好ましい。In the present invention, the enzymatic decomposition product of shellfish is
It is preferred to add enzymatically decomposed products of seaweed and fish.
【0010】本発明は貝類の酵素分解物を主体とし、必
要に応じて海藻類の酵素分解物及び/又は魚類の酵素分
解物を添加して健康食品が構成される。混合比は貝類原
料100重量部に対して海藻類原料0〜100重量部又
は/及び魚類原料0〜100重量部で、それぞれの酵素
分解物において混合される。In the present invention, a health food is constituted mainly by enzymatically decomposed products of shellfish and, if necessary, enzymatically decomposed products of seaweed and / or fish. The mixing ratio is 0 to 100 parts by weight of the seaweed raw material or / and 0 to 100 parts by weight of the fish raw material with respect to 100 parts by weight of the shellfish raw material.
【0011】貝類の酵素分解物乃至はこれと海藻類の酵
素分解物及び/又は魚類の酵素分解物の混合物は健康飲
料やゼリー状健康食品の形態に調製される。The enzymatically decomposed product of shellfish or a mixture thereof with the enzymatically decomposed product of seaweed and / or the enzymatically decomposed product of fish is prepared in the form of a health drink or a jelly-like health food.
【0012】健康飲料とする場合は、これら酵素分解物
に果汁などの調味成分を加え、水を加えて、容器につ
め、加熱殺菌すれば飲用海洋性健康食品製品が得られ
る。When a health drink is used, a seasoning component such as fruit juice is added to the enzyme hydrolyzate, water is added, the mixture is filled in a container, and sterilized by heating to obtain a potable marine health food product.
【0013】また、ゼリー状健康食品とする場合は、上
記各酵素分解物と砂糖、果汁などの調味成分と寒天、カ
ラギナン、ローカストビンガム、ジェランガム、キサン
タンガム、ペクチン、ゼラチン、グルコマンナンなどの
ゲル化剤を混合、加水、加熱し、小容器に分注し、密封
し、加熱滅菌し、冷却固形化してゼリー状海洋性健康食
品とするものである。In order to prepare a jelly-like health food, each of the above-mentioned enzyme hydrolyzate, a flavoring component such as sugar and fruit juice, and a gelling agent such as agar, carrageenan, locust bingham, gellan gum, xanthan gum, pectin, gelatin, glucomannan, etc. Is mixed, added with water, heated, dispensed into small containers, sealed, heat-sterilized, and solidified by cooling to form a jelly-like marine health food.
【0014】[0014]
【0015】[0015]
【実施例1】アコヤ貝肉身1kg(分析値:タウリン1
850mg、亜鉛203mg)を細切し、1%塩酸水又
は2%クエン酸水溶液でよく洗滌し、これをオートクレ
ーブに入れ、120℃で2時間加熱殺菌し、5リットル
の水に入れ、市販のセルラーゼ(セルレースナガセ:ナ
ガセ生化学工業(株)製)10gを入れ、50℃で4時
間ゆっくり攪拌しつつ酵素分解し、次いで、1%苛性ソ
ーダ又は、25%アンモニア水でpH8.5に調整後、
市販のプロテアーゼ(アルカラーゼ2.4L:ノボ社
製)10gを添加し、50℃で17.5時間ゆっくり攪
拌しつつ酵素分解し、分解物は濾別し、遠心分離して、
清澄化し、濾液をスプレードライし、アコヤ貝酵素分解
物250g(分析値:タウリン1840mg、亜鉛20
2mg)を得た。Example 1 1 kg of oyster shell meat (analytical value: taurine 1
850 mg, 203 mg of zinc), well washed with 1% aqueous hydrochloric acid or 2% aqueous citric acid, put in an autoclave, heat sterilized at 120 ° C. for 2 hours, put in 5 liters of water, and sell commercially available cellulase. (Cellulose Nagase: manufactured by Nagase Seikagaku Kogyo Co., Ltd.) 10 g was added thereto, and the mixture was subjected to enzymatic decomposition while slowly stirring at 50 ° C. for 4 hours, and then adjusted to pH 8.5 with 1% caustic soda or 25% ammonia water.
10 g of a commercially available protease (Alcalase 2.4 L: manufactured by Novo) was added, and the mixture was subjected to enzymatic degradation with gentle stirring at 50 ° C. for 17.5 hours. The degradation product was separated by filtration and centrifuged.
After clarification, the filtrate was spray-dried, and 250 g of an enzyme digest of pearl oyster (analytical value: 1840 mg of taurine, 20 g of zinc)
2 mg).
【0016】得られたアコヤ貝酵素分解物80g、カラ
ギナン4g、グラニュー糖150g、水350ccを混
合、80℃10分間加熱、攪拌溶解し、混合物500g
を得た。これを容量16gのゼリー型に充填し、上面の
気泡を抜き、シール後、80℃、30分間殺菌し、ゼリ
ー状海洋性健康食品を得た。A mixture of 80 g of the decomposed pearl oyster enzyme product, 4 g of carrageenan, 150 g of granulated sugar and 350 cc of water was heated at 80 ° C. for 10 minutes, stirred and dissolved, and 500 g of the mixture was obtained.
I got This was filled in a jelly mold having a capacity of 16 g, air bubbles on the upper surface were removed, and after sealing, sterilization was performed at 80 ° C. for 30 minutes to obtain a jelly-like marine health food.
【0017】[0017]
【実施例2】コンブ1kg(分析値:ヨウ素370m
g、アルギン274g)を細切し、1%塩酸水又は2%
クエン酸水溶液でよく洗滌し、これをオートクレーブに
入れ、120℃で2時間加熱殺菌し、5リットルの水に
入れ、市販のセルラーゼ(セルレースナガセ:ナガセ生
化学工業(株)製)10gを入れ、50℃で4時間ゆっ
くり攪拌しつつ酵素分解し、次いで、1%苛性ソーダ又
は、25%アンモニア水でpH8.5に調整後、市販の
プロテアーゼ(アルカラーゼ2.4L:ノボ社製)10
gを添加し、50℃で17.5時間ゆっくり攪拌しつつ
酵素分解し、分解物は濾別し、遠心分離して、清澄化
し、濾液をスプレードライし、コンブ酵素分解物200
g(分析値:ヨウ素350mg、アルギン酸105g)
を得た。Example 2 Kombu 1 kg (analytical value: iodine 370 m
g, 274 g of algin), and 1% aqueous hydrochloric acid or 2%
Wash well with citric acid aqueous solution, put in an autoclave, heat sterilize at 120 ° C. for 2 hours, put in 5 liters of water, and put 10 g of commercially available cellulase (Cellulase Nagase: manufactured by Nagase Seikagaku Corporation). The enzyme is decomposed while slowly stirring at 50 ° C. for 4 hours, and then adjusted to pH 8.5 with 1% caustic soda or 25% aqueous ammonia.
g was added thereto, and the mixture was subjected to enzymatic decomposition with gentle stirring at 50 ° C. for 17.5 hours. The decomposition product was separated by filtration, centrifuged, clarified, and the filtrate was spray-dried to obtain a kelp enzymatic decomposition product 200.
g (analytical value: iodine 350 mg, alginic acid 105 g)
I got
【0018】[0018]
【実施例3】実施例1で得られたアコヤ貝酵素分解物3
0g、実施例2で得られたコンブ酵素分解物60g、カ
ラギナン4g、グラニュー糖150g、水350ccを
混合、80℃10分間加熱、攪拌溶解し、混合物500
gを得た。これを容量16gのゼリー型に充填し、上面
の気泡を抜き、シール後、80℃、30分間殺菌し、ゼ
リー状海洋性健康食品を得た。EXAMPLE 3 Enzyme digestion product 3 of the pearl oyster obtained in Example 1
0 g, 60 g of the enzyme extract of the kelp obtained in Example 2, 4 g of carrageenan, 150 g of granulated sugar, and 350 cc of water, heated at 80 ° C. for 10 minutes, and dissolved by stirring.
g was obtained. This was filled in a jelly mold having a capacity of 16 g, air bubbles on the upper surface were removed, and after sealing, sterilization was performed at 80 ° C. for 30 minutes to obtain a jelly-like marine health food.
【0019】[0019]
【実施例4】イワシの肉身1kgを急速凍結し、これを
粉砕し、オートクレーブで120℃10分間加熱し、5
リットルの水に分散させて、pH8.5にて、アルカリ
プロテアーゼ(2.4L:ノボ社製)10gを添加し、
50℃で17.5時間ゆっくり攪拌しつつ酵素分解し、
分解物は濾別し、遠心分離して、清澄化し、濾液をスプ
レードライし、イワシ酵素分解物250gを得た。Example 4 1 kg of sardine meat was rapidly frozen, crushed and heated in an autoclave at 120 ° C. for 10 minutes.
Dispersed in 1 liter of water, pH 8.5, added 10 g of alkaline protease (2.4 L: Novo),
Enzymatic degradation with slow stirring at 50 ° C for 17.5 hours,
The decomposed product was separated by filtration, centrifuged and clarified, and the filtrate was spray-dried to obtain 250 g of sardine enzyme decomposed product.
【0020】[0020]
【実施例5】実施例4で得られたイワシ酵素分解物20
g、実施例1が得られたアコヤ貝酵素分解物30g、実
施例2で得られたコンブ酵素分解物40g、カラギナン
4g、グラニュー糖150g、水350ccを混合、8
0℃10分間加熱、攪拌溶解し、混合物500gを得
た。これを容量16gのゼリー型に充填し、上面の気泡
を抜き、シール後、80℃、30分間殺菌し、ゼリー状
海洋性健康食品を得た。Example 5 Enzymatically decomposed product of sardine obtained in Example 4 20
g, 30 g of the enzyme digest of the pearl oyster obtained in Example 1, 40 g of the enzyme digest of the kelp obtained in Example 2, 4 g of carrageenan, 150 g of granulated sugar, and 350 cc of water.
The mixture was heated at 0 ° C. for 10 minutes and dissolved by stirring to obtain 500 g of a mixture. This was filled in a jelly mold having a capacity of 16 g, air bubbles on the upper surface were removed, and after sealing, sterilization was performed at 80 ° C. for 30 minutes to obtain a jelly-like marine health food.
【0021】[0021]
【発明の効果】貝類、海藻類、魚類などの健康食品にお
いて、貝類などすべてを酵素分解して含有させたので、
海洋性産物をきわめて短時間で分解し、無駄なく摂取す
ることが可能となった。[Effects of the Invention] In health foods such as shellfish, seaweeds and fish, all shellfishes and the like are enzymatically decomposed and contained.
Marine products can be decomposed in a very short time and consumed without waste.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭64−74962(JP,A) 特開 昭59−161319(JP,A) 特開 昭63−230048(JP,A) 特開 昭62−87058(JP,A) 特開 平5−153937(JP,A) 特開 平6−105661(JP,A) 特開 平2−257859(JP,A) 特公 昭53−7508(JP,B1) 長崎県工業技術センター研究報告,’ 91,5(1990),p.107−110 (58)調査した分野(Int.Cl.7,DB名) A23L 1/30 A23L 1/325 A23L 1/337 ──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-64-74962 (JP, A) JP-A-59-161319 (JP, A) JP-A-63-230048 (JP, A) JP-A 62-74 87058 (JP, A) JP-A-5-153937 (JP, A) JP-A-6-105661 (JP, A) JP-A-2-25759 (JP, A) JP-B-53-7508 (JP, B1) Nagasaki Prefectural Industrial Technology Center Research Report, '91, 5 (1990), p. 107-110 (58) Field surveyed (Int.Cl. 7 , DB name) A23L 1/30 A23L 1/325 A23L 1/337
Claims (3)
い、次いでプロテアーゼによる酵素分解を行うことを特
徴とする海洋性健康食品用貝類の酵素分解物の製造法。1. A method for producing an enzymatically decomposed product of shellfish for marine health foods, wherein the shellfish is subjected to enzymatic degradation with cellulase and then with a protease.
時間程度セルラーゼによる酵素分解を行い、次いで50
℃で15時間〜20時間プロテアーゼによる酵素分解を
行うことを特徴とする海洋性健康食品用貝類の酵素分解
物の製造法。2. Shellfish are shredded, autoclaved and treated at 50 ° C. for 4 hours.
Enzymatic degradation with cellulase is carried out for about
A method for producing an enzymatically degraded product of shellfish for marine health foods, wherein the enzymatic degradation is carried out with a protease at 15 ° C for 15 to 20 hours.
ルラーゼを加え、50℃で4時間程度セルラーゼによる
酵素分解を行い、次いで1%程度プロテアーゼを加え、
50℃で15時間〜20時間プロテアーゼによる酵素分
解を行うことを特徴とする海洋性健康食品用貝類の酵素
分解物の製造法。3. A shellfish is shredded, sterilized under pressure, added with about 1% cellulase, subjected to enzymatic degradation with cellulase at 50 ° C. for about 4 hours, and then added with about 1% protease.
A method for producing an enzymatically decomposed product of shellfish for marine health food, which comprises performing enzymatic degradation with a protease at 50 ° C for 15 to 20 hours.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10741294A JP3359739B2 (en) | 1994-04-25 | 1994-04-25 | Marine health food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10741294A JP3359739B2 (en) | 1994-04-25 | 1994-04-25 | Marine health food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07289199A JPH07289199A (en) | 1995-11-07 |
JP3359739B2 true JP3359739B2 (en) | 2002-12-24 |
Family
ID=14458500
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10741294A Expired - Lifetime JP3359739B2 (en) | 1994-04-25 | 1994-04-25 | Marine health food |
Country Status (1)
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KR100810135B1 (en) * | 2006-09-08 | 2008-03-06 | (주)완도해조생약마을 | Method for preparing enzyme digestion solution of laver or green seaweed |
JP2008142032A (en) * | 2006-12-12 | 2008-06-26 | Unitech Medical Co Ltd | Oyster extract and method of preparation of oyster extract |
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1994
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長崎県工業技術センター研究報告,’91,5(1990),p.107−110 |
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