JPS5560581A - Brine having excellent anti-foaming characteristic - Google Patents

Brine having excellent anti-foaming characteristic

Info

Publication number
JPS5560581A
JPS5560581A JP13431578A JP13431578A JPS5560581A JP S5560581 A JPS5560581 A JP S5560581A JP 13431578 A JP13431578 A JP 13431578A JP 13431578 A JP13431578 A JP 13431578A JP S5560581 A JPS5560581 A JP S5560581A
Authority
JP
Japan
Prior art keywords
brine
fatty acid
acid
fat
excellent anti
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.)
Pending
Application number
JP13431578A
Other languages
Japanese (ja)
Inventor
Takuro Handa
Hidekatsu Kato
Yukitaka Nogami
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Adeka Corp
Original Assignee
Asahi Denka Kogyo KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Asahi Denka Kogyo KK filed Critical Asahi Denka Kogyo KK
Priority to JP13431578A priority Critical patent/JPS5560581A/en
Publication of JPS5560581A publication Critical patent/JPS5560581A/en
Pending legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

PURPOSE: To provide a brine composition having excellent anti-foaming characteristics, and composed of a propylene glycol/water mixture containing a glycerine fatty acid ester and/or sorbitan fatty acid ester, and a vegetable oil or fat.
CONSTITUTION: A brine composition composed of (A) an aqueous solution of propylene glycol, and (B) 0.01W5wt% of a mixture comprising (a) a glycerine fatty acid ester or sorbitan fatty acie ester derived from a higher fatty acid such as lauric acid, palmitic acid, oleic acid, and stearic acid, and (b) a vegetable oil or fat, pref. food oil or fat rich in oleic acid. The brine thus prepared is harmless and easily handleable, and keeps the brilliant color of the frozen fish with low impregnation into the fish meat.
COPYRIGHT: (C)1980,JPO&Japio
JP13431578A 1978-10-31 1978-10-31 Brine having excellent anti-foaming characteristic Pending JPS5560581A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP13431578A JPS5560581A (en) 1978-10-31 1978-10-31 Brine having excellent anti-foaming characteristic

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13431578A JPS5560581A (en) 1978-10-31 1978-10-31 Brine having excellent anti-foaming characteristic

Publications (1)

Publication Number Publication Date
JPS5560581A true JPS5560581A (en) 1980-05-07

Family

ID=15125419

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13431578A Pending JPS5560581A (en) 1978-10-31 1978-10-31 Brine having excellent anti-foaming characteristic

Country Status (1)

Country Link
JP (1) JPS5560581A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61195654A (en) * 1985-02-25 1986-08-29 Nippon Suisan Kaisha Ltd Covered food for freezing
JPS61247336A (en) * 1985-04-24 1986-11-04 Sakai Tadaaki Rapid freezing method for meat
JPS623736A (en) * 1985-06-29 1987-01-09 Sakai Tadaaki Method of rapid freezing of fish and shellfish
EP1424015A4 (en) * 2001-09-05 2004-11-24 Taiyo Kagaku Kk PROCESS FOR THE PREPARATION OF FROZEN FOOD

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61195654A (en) * 1985-02-25 1986-08-29 Nippon Suisan Kaisha Ltd Covered food for freezing
JPS61247336A (en) * 1985-04-24 1986-11-04 Sakai Tadaaki Rapid freezing method for meat
JPS623736A (en) * 1985-06-29 1987-01-09 Sakai Tadaaki Method of rapid freezing of fish and shellfish
EP1424015A4 (en) * 2001-09-05 2004-11-24 Taiyo Kagaku Kk PROCESS FOR THE PREPARATION OF FROZEN FOOD

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