GB2078081A - A process for preparing frozen french fried potatoes for oven reheating - Google Patents
A process for preparing frozen french fried potatoes for oven reheating Download PDFInfo
- Publication number
- GB2078081A GB2078081A GB8102088A GB8102088A GB2078081A GB 2078081 A GB2078081 A GB 2078081A GB 8102088 A GB8102088 A GB 8102088A GB 8102088 A GB8102088 A GB 8102088A GB 2078081 A GB2078081 A GB 2078081A
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- GB
- United Kingdom
- Prior art keywords
- strips
- oil
- period
- percent
- temperature
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
Abstract
In a process for preparing frozen french fried potato strips suitable for reheating in a conventional oven, potatoes are cut into strips and the strips blanched. The strips are then immersed in oil having a temperature not greater than about 300 DEG F (149 DEG C) for a period of time sufficient for the strips to attain an increase in solids content of about three to six percent. The strips are first fried by placing them in oil at a temperature between 360 DEG F and 375 DEG F (182 DEG C and 191 DEG C) for a period of time sufficient to attain a moisture content between about sixty to seventy percent, the strips then being removed from the hot oil and subjected to a flow of cool air for a period of time between about two minutes and ten minutes. The strips are second fried in oil having a temperature of between about 340 DEG F and 375 DEG F (177 DEG C and 191 DEG C) for a period of time sufficient for the strips to attain a moisture content of between fifty-five and forty percent. Finally, the strips are frozen. Upon reheating in a conventional oven, the strips have a crispy surface and a uniform internal texture and closely resemble french fried potatoes prepared directly from fresh potatoes. <IMAGE>
Description
SPECIFICATION
Process for preparing frozen french fried potatoes for oven reheating
THIS INVENTION relates to the production of frozen french fried potato strips that upon reheating in a conventional domestic oven have characteristics closely resembling french fried potatoes prepared directly from fresh potatoes.
Processes have been developed for preparing frozen french fried potatoes for finish frying in hot oil so as to result in a produce closely resembling french fried potatoes prepared from raw potatoes. An example of such a process is disclosed in U.S. Patent 3,649,305. The process disclosed therein and other processes developed for preparing frozen french fries for oil reheating generally include one or more dehydrating steps for removing moisture from the cut strips and frying steps to partially cook the strips and remove additional moisture therefrom before freezing. Characteristically such frozen strips are reheated and finish fried in oil maintained at a temperature in the range from 325into 375"F (from 163"C to 191 C) for a period from about 1.5 to 3 minutes.
Such reheating removes substantial additional moisture from the strips and adds oil so that their solids content is in the range from about 55 to 60 percent and the strips have a crispy surface and fluffy mealy interior.
Frozen potato strips prepared for reheating in oil cannot be successfully reheated in a conventional domestic oven. They either are limp and soggy without a desirable taste or colour, or, if reheated until they acquire a desirable exterior colour have an undesirable tough, dry texture.
It is an object of the present invention to provide a process for preparing frozen french fried potato strips that will produce an acceptable product upon reheating in a conventional domestic oven.
Accordingly, the invention provides a process for preparing frozen french fried potato strips suitable for reheating in a conventional oven comprising the steps of: cutting potatoes into strips; blanching said strips; immersing said strips in oil having a temperature not greater than about 300"F (149 C) for a period of time sufficient for the strips to attain an increase in solids content of about three to six percent; first frying said strips by placing said strips in oil at a temperature between about3600F and 375"F (between 182"C and 191 C) for a period of time sufficient to attain a moisture content between about sixty to seventy percent; removing said strips from the hot oil and subjecting them to a flow of cool air for a period of time between about two minutes and ten minutes; second frying said strips in oil having a temperature of between about 340"F. and 375"F (between 177"C and 191"C) for a period of time sufficient thatthe strips attain a moisture content of between fifty-five and forty percent; and freezing said strips.
In accordance with a preferred process of the invention, strips of raw potato prepared in the usual manner are first rinsed of free starch and then soaked in hot water for at least several minutes. The strips are next dipped in a solution containing a discolouration inhibitor such as sodium bisulphite and/or sodium acid pyrophosphate and/or dextrose.
Next the potato strips are dehydrated so as to undergo about a twenty percent weight loss. Preferably the dehydration is carried out by placing the strips in a current of heated air. After the desired weight loss has been attained the strips are blanched preferably by subjecting them to atmospheric steam.
After blanching, the strips are soaked in a warm oil, i.e. less than about 300"F (149"C). The strips are next fried in hot oil, i.e. greater than 325F (1 630C), for a brief period so as to remove moisture from the surface portions ofthe strips and partially cook the strips. Thereafter the strips are cooled as by placing them in a current of cool or cold air. Next the strips are subjected to a further frying step in hot oil for a longer period of time so as to remove additional moisture and further cook the strips. Finally the strips are frozen for storage.
Such strips are adapted to be reheated in a conventional domestic oven and will closely resemble in appearance, taste and texture french fried potatoes prepared directly from raw potatoes.
In order that the invention may be readily understood, an embodiment thereof will now be described, by way of example.
While various varieties of potatoes may be used, preferably Russet Burbank potatoes are used which have been held in storage at a temperature as not to accumulate excessive sugar therein. In accordance with the preferred process, the potatoes are peeled, trimmed and cut into strips, preferably from threesixteenths to nine-sixteenths inch (from 4.8 mm to 14.3 mm) in cross-section. The cut strips are then washed with water to remove free starch on the surface which results from the rupture of starch cells in the cutting process.
The strips are then immersed in water maintained at a temperature of between 140 F and 210"F (between 60 C and 99"C) for a period of between two mintues and sixteen minutes so as to leach out sugars from the exterior portions of the strips.
Potatoes have varying amounts of sugar and unless excess amounts are leached out, the fried strips will not have the desired uniformity of colour. This dip also swells the starch to improve the strength and texture of the final product.
Thereafter the strips are dipped in a solution containing an agent to inhibit discolouration of the strips. Preferably the solution contains about 0.75 percent sodium acid pyrophosphate (SAPP) and 0.05 percent sodium bisulphite. Dextrose, to about two percent, may be added to the solution so as to add sufficient sugar to the surface of the strips so that they will have a desirable colour upon frying.
The strips are then dehydrated so as to subject them to a weight loss of between ten and twenty percent; preferably about twenty percent. This may be carried out in any suitable manner but preferably the strips are positioned on a perforated tray or screen and air at a temperature of between about 140"F and 220"F (between about 60"C and 99"C) having a velocity of between about 200 and 900 feet per minute (between about 61 and 274 m/min) is blown
through them.
After the desired moisture loss is attained the
strips are suitably blanched to inactive the enzymes
and tenderisethe surface texture. This may be done
by subjecting them to steam at atmospheric pres
sure having a temperature of 190"F to 212"F (88"C to 100"C) for three to eight minutes.
After blanching the strips are immersed in warm
oil, that is, oil atatempeature no greaterthan about 300"F (149"C), preferably about 250"F (121 0C), for a
period of from 50 to 120 seconds. This causes the strips to absorb oil into their surface layer without causing excessive moisture loss and case hardening.
The strips will undergo a weight loss of between
about three to six percent in this step, and will attain an increase in total solids content of above five percent This oil immersion step permits a buildup in solids content without colour development and without excessive moisture loss. The strips have, at completion of the process, a higher oil content and improved flavor and texture as compared to strips prepared without this oil soak.
Next, the strips are fried in hot oil so as to attain a product having a moisture content of between sixty to seventy percent, preferably about sixty-two to sixty-five percent. The strips may, for example, be fried in oil maintained at a temperature of between 360"F and 375"F (between 182"C and 191 C) for a
period of from twenty to ninety seconds. The moisture from the portion of the strips at the surface and
immediately beneath will be quickly removed in this frying step. However, moisture migration through the strip is relatively slow and as a consequence the
centre portions of the strips will have an undesirably
high moisture content.
Accordingly, to provide for a more uniform
removal of moisture from the strips we interruptthe hot oil frying with a holding or cooling period. After removing the strips from the hot oil at the completion of the first frying period, they are subjected to a flow of air which may be between about and 80"F (between about 0" and 27"C), preferably about 40"F (about 4"C), for a period of from two or twenty minutes. A period of more than ten minutes usually will not be required.The flow of air over the strips assists in the removal of some additional moisture from the strips, but more importantly, the holding period allows moisture to migrate from the interior of the strips and more or less equalize throughout the strips so that additional moisture can be removed in the second frying step without destroying the texture of the potato.
At the end of the holding or cooling period the strips are subjected to a second frying step. For example, they may be reimmersed in oil of from about 340"F to 375"F (about 171"C to 191 C). They are
maintained in such oil for a period of time sufficient to attain a total moisture content in the strips at the completion of frying of between fifty-five and forty
percent, preferably between fifty and fifty-two per
cent. This may require a period of from fifty to one
hundred seventy seconds. Because of the moisture
equalization in the holding period, the additional
moisture removal can be attained without creating a
hard, dry surface on the strips as would result, for example, if the frying were carried out in a single step.
After removal from the hot oil of the second fry step the strips may be subjected to a blast of air to
remove excess oil from the surface. They are then frozen by any conventional process. For prolonged storage they are preferably maintained at 0.'F (-18'C) or below.
The frozen product is adapted to be reheated in a conventional domestic oven. Forthat purpose the strips are spread out on a tray, preferably on a screen or other perforated holding device so as to enhance air circulation about all surfaces of the strips. After heating in an oven at 400 F to 450"F (204"C to 232"C) for ten to fifteen minutes the strips will be ready for consumption. During oven heating they will lose a small amount of additional moisture so that the final moisture content will be from about thirty-five to forty-five percent. However, the oven heating is primarily a heating function rather than a cooking or moisture removal function since the oil frying and dehydration steps perform these functions.After oven reheating, strips prepared in accordance with the invention will have a solids, oil and moisture content similarto that of french fried potatoes prepared directly from raw potatoes, and the texture, taste and surface crispness will also be closely similar.
In accordance with less desirable processes the potato strips can be prepared for the oil dip and frycool-fry steps in other manners. The essential feature is that the strips shall have been subjected to blanching sufficient to gelatinize the raw starch granules and inactivate the enzymes within the strips. For example, the strips, after blanching in two successive hot water baths at 150"-175"F and 160"-190"F (66-79"C and 71-88 C), with an intervening water cooling step and SAPP/dextrose solution dip, can then be subjected to the warm oil treatment and succeeding fry-cool-fry steps as described above.
The frozen strips, upon oven reheating, will be palatable, but their texture will not be as desirable as those prepared by the preferred process.
The following examples further exemplify the preferred process of the invention:
EXAMPLE 1
Russett Burbank potatoes stored at 45"F (7"C) and having a specific gravity of 1.0820 were washed, peeled, trimmed and cut into one-quarter inch (6.35 mm) square strips. The strips were then rinsed with cold waterto remove excess starch from the strip surfaces. The strips were then immersed in 155"F (68"C) water for eight minutes. They were then dipped for 15 seconds in a solution containing small amounts of sodium acid pyrophosphate, sodium bisulphite and dextrose. Thereafter the strips were subjected to a flow of air having a temperature of 200"F (93"C) and a velocity of about 350 feet per minute (107 mlmin) until the strips had undergone a twenty percent weight loss. The strips were then blanched with steam at about 200"F (93"C) for five minutes. Next the strips were immersed in cooking oil at 250 F (121"C) for sixty seconds. Thereafter the strips were fried in cooking oil maintained at 375"F (191'C) forforty4ive seconds.After removal from the oil the strips were cooled by flowing 40"F (4"C) air having a velocity of about 350 feet per minute (107 m/min) over the strips for five minutes. They were then further fried in 375cm (191 'C) oil for 70 seconds.
The strips were then removed from the oil and frozen to 0.'F (-18"C) for subjecting them to a blast of -25 F (-32"C) air. The strips, after freezing, had a solids content of fifty percent.
After freezing the strips were spread upon a perforated tray and placed for twelve minutes in a conventional domestic oven maintained at a temperature of 450"F (232 C). The heated strips resembled closely from french fried potato strips prepared directly raw potatoes. They had a crispy surface but a desirably uniform, mealy interior feature. Their flavour and odour were excellent, as was their colour and brightness.
EXAMPLE II
Russett Burbank potatoes stored at 45 F (7"C) and having a specific gravity of 1.0820 were washed, peeled, trimmed and cut into three-eight inch (9.52 mm) square strips. The strips were then rinsed with cold water to remove excess starch from the strip surfaces. The strips were then immersed in 155"F (68"C) water for ten minutes. They were then dipped for 15 seconds in a solution containing small amounts of sodium acid pyrophosphate, sodium bisulphite and dextrose. Thereafter the strips were subjected to a flow of air having a temperature of 210"F (99"C) and a velocity of about 500 feet per minute (152 mlmin) until the strips had undergone a twenty percent weight loss.The strips were then blanched with steam at about 200"F (93"C) for five minutes. Next the strips were immersed in a cooking oil at 250"F (121 "C) for sixty seconds. Thereafter the strips were fried in cooking oil maintained at 375"F (191 'C) for sixty seconds. After removal from the oil the strips were cooled by flowing 40"F (4"C) air having a velocity of about 350 feet per minute (107 m/min) over strips for five minutes. They were then further fried in 375"F (191"C) oil for 145 seconds. The strips were then removed from the oil and frozen to 0'F (-18"C) by subjecting them to a blast of -30 F (-34"C) air. The strips, after freezing, had a moisture content of fifty-two percent.
After freezing the strips were spread upon a perforated tray and placed for twelve minutes in a conventional domestic oven maintained at a temperature of 450"F (232"C). The heated strips had a bright golden surface, a crisp exterior texture and a desirably uniform, mealy interior. Their flavour and odour were excellent.
Claims (9)
1. A process for preparing frozen french fried potato strips suitable for reheating in a conventional oven comprising the steps of: cutting potatoes into strips; blanching said strips; immersing said strips in oil having a temperature not greater than about 300"F (149"C) for a period of time sufficient for the strips to attain an increase in solids content of about three to six percent; first frying said strips by placing said strips in oil at a temperature between 360"F and 373"F (between 182"C and 191 C) for a period of time sufficient to attain a moisture content between about sixty to seventy percent; removing said strips from the hot oil and subjecting them to a flow of cool air for a period of time between about two minutes and ten minutes; second frying said strips in oil having a temperature of between 340"F and 375"F (between about 177"C and 191"C) for a period of time sufficient that the strips attain a moisture content of between fifty-five and forty percent; and freezing said strips.
2. A process according to claim 1 comprising: washing, peeling and cutting potatoes into strips and rinsing the cut strips; and, prior to blanching the strips, dehydrating said strips by flowing hot air over the surfaces of said strips for a period of time sufficient to effect a weight loss in said strips of between ten and twenty percent.
3. A process according to claim 2 wherein the second frying of said stripping in oil having a temperature of between about 360"F and 375"F (between about 182"C and 191"C).
4. A process according to any preceding claim wherein soaked in water at a temperature of between about 140"F and 210"F (between about 60"C and 99"C) for a period of from two to sixteen minutes.
5. A process according to any preceding claim wherein, before dehydration, the strips are immersed in a solution containing a discolouration inhibitor.
6. A process according to any preceding claim wherein said strips after said first frying have a moisture content between sixty-two and sixty-five percent.
7. A process according to any preceding claim wherein said strips after said second frying have a moisture content between fifty and fifty-two percent.
8. A process for prearing frozen french fried potato strips suitable for reheating in a conventional oven, substantially as hereinbefore described with reference to the Examples.
9. Any novel feature or combination of features herein disclosed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US16322580A | 1980-06-26 | 1980-06-26 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2078081A true GB2078081A (en) | 1982-01-06 |
| GB2078081B GB2078081B (en) | 1984-01-18 |
Family
ID=22589016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8102088A Expired GB2078081B (en) | 1980-06-26 | 1981-01-23 | Proces for preparing frozen french fried potatoes for oven reheating |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5733537A (en) |
| GB (1) | GB2078081B (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4542030A (en) * | 1983-11-25 | 1985-09-17 | Ore-Ida Foods, Inc. | Process for preparing low calorie french fry product |
| US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
| US4632838A (en) * | 1985-08-20 | 1986-12-30 | Lamb-Weston, Inc. | Process for preparing french fried potato strips |
| US4761294A (en) * | 1985-08-20 | 1988-08-02 | J. R. Simplot Company | Process for preparing parfried and frozen potato strips |
| WO1989010702A1 (en) * | 1988-05-12 | 1989-11-16 | Horizons International Foods Inc. | Microwave-reheated french fried potatoes and process of preparing |
| US4900576A (en) * | 1988-11-04 | 1990-02-13 | Universal Foods Corporation | Process for preparing parfried and frozen potato products |
| WO1991000023A1 (en) * | 1989-06-30 | 1991-01-10 | Horizons International Foods, Inc. | Oven-reheatable french fried potatoes and process of preparing |
| US5004616A (en) * | 1988-05-12 | 1991-04-02 | Horizons International Foods, Inc. | Process for preparing microwave-reheatable french fried potatoes and product thereof |
| EP0440875A1 (en) * | 1990-02-08 | 1991-08-14 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| US5084291A (en) * | 1990-02-08 | 1992-01-28 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| US5206048A (en) * | 1991-05-30 | 1993-04-27 | Nong Shim Co., Ltd. | Process for manufacturing potato chips |
| US5328704A (en) * | 1992-05-12 | 1994-07-12 | Avron Ritch | Process of making and cooking french fried potatoes |
| WO1997040711A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oven-baked french fries having deep-fried taste and texture |
| WO1997040712A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oil enrobed par-fried potato strips |
| US5997938A (en) * | 1996-04-29 | 1999-12-07 | The Procter & Gamble Company | Process for preparing improved oven-finished french fries |
| US6001411A (en) * | 1997-10-29 | 1999-12-14 | The Procter & Gamble Co. | Storage stable par-fries having reduced levels of pyrazine |
| US6013296A (en) * | 1996-04-29 | 2000-01-11 | The Procter & Gamble Company | Forced air convection oven process for finishing french fries |
| US6042870A (en) * | 1996-04-29 | 2000-03-28 | The Procter & Gamble Company | Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished |
| US6228405B1 (en) | 1996-04-29 | 2001-05-08 | The Procter & Gamble Company | Process for preparing storage stable par-fries |
| GB2447078A (en) * | 2007-03-01 | 2008-09-03 | Kenneth John Wilmot | A process for manufacturing frozen potato segments |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0659183B2 (en) * | 1985-04-26 | 1994-08-10 | 旭化成工業株式会社 | How to make hash potatoes |
| JPH02265455A (en) * | 1988-11-25 | 1990-10-30 | Sakuma Takeshi | Production of french fried potatoes |
| JPH0335772A (en) * | 1989-06-30 | 1991-02-15 | Pioneer Foods:Kk | Production of frozen french fried potato |
-
1981
- 1981-01-23 GB GB8102088A patent/GB2078081B/en not_active Expired
- 1981-06-24 JP JP9680681A patent/JPS5733537A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
| US4542030A (en) * | 1983-11-25 | 1985-09-17 | Ore-Ida Foods, Inc. | Process for preparing low calorie french fry product |
| US4632838A (en) * | 1985-08-20 | 1986-12-30 | Lamb-Weston, Inc. | Process for preparing french fried potato strips |
| US4761294A (en) * | 1985-08-20 | 1988-08-02 | J. R. Simplot Company | Process for preparing parfried and frozen potato strips |
| WO1989010702A1 (en) * | 1988-05-12 | 1989-11-16 | Horizons International Foods Inc. | Microwave-reheated french fried potatoes and process of preparing |
| US4931298A (en) * | 1988-05-12 | 1990-06-05 | Horizons International Foods, Inc. | Process for preparing potato granule coated french fried potatoes |
| US4931296A (en) * | 1988-05-12 | 1990-06-05 | Horizons International Foods Inc. | Process for preparing potato granule coated french fried potatoes |
| US5004616A (en) * | 1988-05-12 | 1991-04-02 | Horizons International Foods, Inc. | Process for preparing microwave-reheatable french fried potatoes and product thereof |
| US4900576A (en) * | 1988-11-04 | 1990-02-13 | Universal Foods Corporation | Process for preparing parfried and frozen potato products |
| WO1991000023A1 (en) * | 1989-06-30 | 1991-01-10 | Horizons International Foods, Inc. | Oven-reheatable french fried potatoes and process of preparing |
| EP0440875A1 (en) * | 1990-02-08 | 1991-08-14 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| US5084291A (en) * | 1990-02-08 | 1992-01-28 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| US5206048A (en) * | 1991-05-30 | 1993-04-27 | Nong Shim Co., Ltd. | Process for manufacturing potato chips |
| US5328704A (en) * | 1992-05-12 | 1994-07-12 | Avron Ritch | Process of making and cooking french fried potatoes |
| WO1997040711A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oven-baked french fries having deep-fried taste and texture |
| WO1997040712A1 (en) * | 1996-04-29 | 1997-11-06 | The Procter & Gamble Company | Oil enrobed par-fried potato strips |
| US5997938A (en) * | 1996-04-29 | 1999-12-07 | The Procter & Gamble Company | Process for preparing improved oven-finished french fries |
| US6013296A (en) * | 1996-04-29 | 2000-01-11 | The Procter & Gamble Company | Forced air convection oven process for finishing french fries |
| US6042870A (en) * | 1996-04-29 | 2000-03-28 | The Procter & Gamble Company | Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished |
| US6228405B1 (en) | 1996-04-29 | 2001-05-08 | The Procter & Gamble Company | Process for preparing storage stable par-fries |
| US6001411A (en) * | 1997-10-29 | 1999-12-14 | The Procter & Gamble Co. | Storage stable par-fries having reduced levels of pyrazine |
| GB2447078A (en) * | 2007-03-01 | 2008-09-03 | Kenneth John Wilmot | A process for manufacturing frozen potato segments |
| GB2447078B (en) * | 2007-03-01 | 2011-12-21 | Mccain Foods Ltd | A process for manufacturing frozen french fried potato segments for oven reconstitution |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5733537A (en) | 1982-02-23 |
| GB2078081B (en) | 1984-01-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |