JP3151177B2 - Method for producing sterilized spice powder and curry powder containing curry powder produced by the method - Google Patents
Method for producing sterilized spice powder and curry powder containing curry powder produced by the methodInfo
- Publication number
- JP3151177B2 JP3151177B2 JP33135497A JP33135497A JP3151177B2 JP 3151177 B2 JP3151177 B2 JP 3151177B2 JP 33135497 A JP33135497 A JP 33135497A JP 33135497 A JP33135497 A JP 33135497A JP 3151177 B2 JP3151177 B2 JP 3151177B2
- Authority
- JP
- Japan
- Prior art keywords
- powder
- curry
- spice
- spice powder
- curry powder
- 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 - Fee Related
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、殺菌済香辛料パウ
ダー、特に殺菌済カレーパウダー（カレー粉又は純カレ
ーともいう）の製造方法、及び該方法により製造した殺
菌済カレーパウダーを含有するカレールウに関するもの
である。The present invention relates to a method for producing pasteurized spice powder, particularly pasteurized curry powder (also referred to as curry powder or pure curry), and curry roe containing pasteurized curry powder produced by the method. It is.
【従来の技術】香辛料単独又は香辛料の混合物（特にカ
レーパウダー）などは種々の方法で殺菌されて最終用途
に使用されている。従来香辛料パウダーは内部にパドル
を備えた蒸気釜で蒸気加熱殺菌していたが、最近では、
押出し機（エクストルーダー）を用いる方法が提案され
ている。例えば、特開昭５７−１７０１４２号公報に
は、水分を１０〜４０％に調湿した香辛料をエクストル
ーダーで１００〜１６０℃で加圧下加熱処理することを
特徴とする殺菌方法が開示されている。この方法では、
水分が１０％以下の場合、殺菌効果が低下するだけでな
く、場合によっては褐変等が進み過ぎて、風味が損なわ
れることもあるとしている。2. Description of the Related Art Spices alone or a mixture of spices (especially curry powder) are sterilized by various methods and used for end use. Conventionally, spice powder was steam-heat sterilized in a steam pot equipped with a paddle inside, but recently,
A method using an extruder (extruder) has been proposed. For example, Japanese Patent Application Laid-Open No. 57-170142 discloses a sterilization method characterized by subjecting a spice adjusted to a moisture content of 10 to 40% to heat treatment under pressure at 100 to 160 ° C. with an extruder. . in this way,
It is stated that when the water content is 10% or less, not only does the bactericidal effect decrease, but in some cases, browning or the like progresses excessively and the flavor may be impaired.
【０００２】ところが、多くの香辛料パウダーの水分含
量は１０未満であり、上記殺菌方法を採用する場合に
は、対象とする香辛料パウダーの水分を測定し、不足分
の水分を加えて、水分含量が１０〜４０％となるように
調湿しなければならず煩雑であるといった問題がある。
従って、所定量の水分を加えることなく、香辛料パウダ
ーを効果的に殺菌できる方法が望まれている。However, the water content of many spice powders is less than 10, and when the above sterilization method is employed, the water content of the target spice powder is measured, and the water content is added by adding a shortage of water. There is a problem that the humidity must be adjusted to be 10 to 40%, which is complicated.
Therefore, a method that can effectively sterilize spice powder without adding a predetermined amount of water is desired.
【発明が解決しようとする課題】本発明は、調湿しなく
ても優れた殺菌効果が得られる殺菌済香辛料パウダーの
製造方法を提供することを目的とする。本発明は、この
ようにして得られた殺菌済カレーパウダーを含有するカ
レールウを提供することを目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a sterilized spice powder which can provide an excellent sterilizing effect without adjusting the humidity. An object of the present invention is to provide curry roe containing the sterilized curry powder thus obtained.
【０００３】[0003]
【課題を解決するための手段】本発明は、水分含量が１
０重量％未満であって、平均粒径が５０〜３００μｍに
粉砕された香辛料パウダーを用意し、このパウダーを二
軸エクストルーダーに供給し、特定の温度と圧力下で加
熱処理し、次いで、同じエクストルーダー内で冷却して
押し出すこと、及び該加熱と冷却とを密閉系で行うと、
上記課題を効率的に解決できるとの知見に基づいてなさ
れたのである。すなわち、本発明は、平均粒径が５０〜
３００μｍに粉砕され、水分含量が１０重量％未満の香
辛料のパウダーを二軸エクストルーダーに供給し、５０
ｋｇ／ｃｍ2Ｇを超え、かつ２５０ｋｇ／ｃｍ2Ｇ以下の
圧力で、温度１０５〜１８０℃で加熱処理し、次いで、
必要により、同じエクストルーダー内で冷却して押し出
すこと及び上記加熱と冷却とを密閉系で行うことを特徴
とする殺菌済香辛料パウダーの製造方法を提供する。本
発明は、又、香辛料パウダーとしてカレーパウダーを用
いた上記方法により製造した殺菌済カレーパウダーを２
〜４０重量％含有してなるカレールウをも提供する。According to the present invention, a water content of 1 is provided.
A spice powder having a particle size of less than 0% by weight and having an average particle size of 50 to 300 μm is prepared, and the powder is supplied to a twin-screw extruder, heated at a specific temperature and pressure, and then heated. Cooling and extruding in an extruder, and performing the heating and cooling in a closed system,
It has been made based on the finding that the above problems can be solved efficiently. That is, the present invention has an average particle size of 50 to
A spice powder ground to 300 μm and having a water content of less than 10% by weight is fed to a twin-screw extruder,
heat treatment at a temperature of 105 to 180 ° C. at a pressure of more than 250 kg / cm 2 G and not more than 250 kg / cm 2 G;
If necessary, there is provided a method for producing a sterilized spice powder, characterized by cooling and extruding in the same extruder and performing the heating and cooling in a closed system. The present invention also relates to a pasteurized curry powder produced by the above method using curry powder as a spice powder.
A curry roe comprising about 40% by weight is also provided.
【０００４】[0004]
【発明の実施の形態】本発明で対象とする香辛料パウダ
ーを構成する香辛料としては、食品に使用さている香辛
料の一種又は二種以上の混合物があげられる。具体的に
は、マスタード、コリアンダーシード、ターメリック、
クミンシード、メッチシード、黒胡椒、唐辛子、桂皮、
ジンジャー、クローブ、ナツメグ、カルダモンなどの一
種又は二種以上の混合物があげられる。本発明では、二
種以上の混合物を用いるのが好ましく、特に二種以上の
香辛料を調合してなるカレーパウダーを用いるのが好ま
しい。本発明では、先ず、上記香辛料パウダーとして、
平均粒径が５０〜３００μｍ、好ましくは、１００〜２
００μｍに粉砕されたものを用意する。ここで、平均粒
径が上記範囲内にある限り、どのような粉砕方法を採用
してもよいが、ロール粉砕を行うのが好ましい。具体的
には、ロール粉砕機を用い、香辛料の粉砕を実質的に密
封状態（粉砕の際風力で香辛料の香気が奪われることを
できるだけ防止できる状態）に行うのがよい。また、ロ
ール機を強制冷却又は自然冷却を利用して、粉砕時の温
度が４５℃、好ましくは４０℃を超えないようにするの
がよい。また、上記規定の平均粒径に粉砕する場合、２
〜３回に分けて段階的に粉砕するのがよく、第１粉砕工
程（第１粉砕工程〜第２粉砕工程）で平均粒径が３００
〜２０００μｍに粉砕し、第２粉砕工程（第３粉砕工
程）で５０〜３００μｍに粉砕するのがよい。BEST MODE FOR CARRYING OUT THE INVENTION The spices constituting the spice powders targeted in the present invention include one or a mixture of two or more spices used in foods. Specifically, mustard, coriander seed, turmeric,
Cumin seed, mechseed, black pepper, pepper, cinnamon,
One or a mixture of two or more of ginger, clove, nutmeg, cardamom and the like can be mentioned. In the present invention, it is preferable to use a mixture of two or more types, and particularly to use a curry powder prepared by mixing two or more types of spices. In the present invention, first, as the spice powder,
Average particle size is 50 to 300 μm, preferably 100 to 2
Prepare a powder crushed to 00 μm. Here, as long as the average particle size is within the above range, any pulverization method may be adopted, but roll pulverization is preferably performed. Specifically, the spices are preferably pulverized using a roll pulverizer in a substantially hermetically sealed state (a state in which the aroma of the spices can be prevented from being deprived by wind force during the pulverization). Further, it is preferable that the temperature at the time of pulverization does not exceed 45 ° C., preferably 40 ° C. by using forced cooling or natural cooling of the roll machine. Further, when pulverizing to the above-specified average particle size,
It is preferable to grind stepwise by dividing into three times, and the average particle diameter is 300 in the first grinding step (first grinding step to second grinding step).
It is preferable to pulverize to に 2000 μm and pulverize to 50-300 μm in the second crushing step (third crushing step).
【０００５】このように粉砕をロール機を用いて行う
と、香気と風味に優れた粉砕香辛料を効率的に得ること
ができ、後述の二軸エクストルーダーによる加熱処理と
併せて、一層香気と風味において高品質の香辛料パウダ
ーを得ることができる。本発明では、又、上記平均粒径
を有するとともに、水分含量が１０重量％（以下％と略
称する）未満の香辛料のパウダーを用意する。好ましく
は水分含量が６〜９．５％であり、より好ましくは６．
５〜９％である。本発明では、上記香辛料パウダーを二
軸エクストルーダーに供給し、バレル内で５０ｋｇ／ｃ
ｍ2Ｇを超え、かつ２５０ｋｇ／ｃｍ2Ｇ以下の圧力で、
温度（品温）１０５〜１８０℃で加熱処理し、次いで、
必要により、同じエクストルーダー内で冷却して押し出
す。すなわち、１つの二軸エクストルーダーであって、
加熱工程と冷却工程とを合わせもつ二軸エクストルーダ
ーを使用すればよい。このような二軸エクストルーダー
は、神戸製鋼所社製、幸和工業社製、栗本鉄工所社製、
スエヒロＥＰＭ社製、日本製鋼所社製など市販のものを
使用することができる。[0005] When the pulverization is carried out using a roll machine as described above, it is possible to efficiently obtain a pulverized spice having excellent aroma and flavor. , A high quality spice powder can be obtained. In the present invention, a spice powder having the above average particle diameter and having a water content of less than 10% by weight (hereinafter abbreviated as%) is prepared. Preferably, the water content is 6-9.5%, more preferably 6.
5 to 9%. In the present invention, the above-mentioned spice powder is supplied to a twin-screw extruder, and 50 kg / c in a barrel.
At a pressure exceeding m 2 G and not more than 250 kg / cm 2 G,
Heat treatment at a temperature (product temperature) of 105 to 180 ° C.
If necessary, cool and extrude in the same extruder. That is, one twin-screw extruder,
A twin-screw extruder having both a heating step and a cooling step may be used. Such twin-screw extruders are manufactured by Kobe Steel, Kowa Industries, Kurimoto Iron Works,
Commercially available products such as those manufactured by Suehiro EPM and Japan Steel Works can be used.
【０００６】バレル内での加熱処理は、５０ｋｇ／ｃｍ
2Ｇを超え、かつ２５０ｋｇ／ｃｍ2Ｇ以下の圧力で、温
度１０５〜１８０℃で行うが、好ましくは、圧力１５０
ｋｇ／ｃｍ2Ｇ未満、温度１０５〜１４０℃で、１０秒
以下、好ましくは、３〜８秒間程度行うのがよい。一
方、冷却は、二軸エクストルーダーから押し出される香
辛料パウダーの温度が４０℃以下となるようにして行う
のがよい。より好ましくは、冷却は温度２０〜４０℃
で、２０秒〜１分間程度行うのがよい。なお、７０℃以
下となる冷却も、香辛料パウダーの膨化と結露を防止し
得る点から有効である。本発明では、さらに、加熱処理
と冷却とを密閉系で行うことが必要である。つまり、品
質保持のため、加熱処理と冷却工程中、外気と接触する
ことを避ける必要がある。密閉系は、二軸エクストルー
ダー内に適宜の数のリバーススクリュー若しくはニーデ
ィングスクリューを設置することによって好適に達成す
ることができる。上記の方法で製造した殺菌済香辛料パ
ウダーは、各種容器に密封して製品又は最終商品を製造
するための中間原料とすることができる。尚、再度ロー
ル粉砕機等に供給して粉砕（整粒）することもできる。The heat treatment in the barrel is 50 kg / cm
It is carried out at a pressure of more than 2 G and not more than 250 kg / cm 2 G at a temperature of 105 to 180 ° C., preferably at a pressure of 150
The treatment is performed at a temperature of 105 to 140 ° C. for less than 10 seconds, preferably for about 3 to 8 seconds at a temperature of less than kg / cm 2 G. On the other hand, the cooling is preferably performed such that the temperature of the spice powder extruded from the twin-screw extruder is 40 ° C. or less. More preferably, the cooling is at a temperature of 20 to 40 ° C.
This is preferably performed for about 20 seconds to 1 minute. Note that cooling to 70 ° C. or less is also effective in that it can prevent the spice powder from expanding and dewing. In the present invention, it is further necessary to perform the heat treatment and the cooling in a closed system. That is, in order to maintain quality, it is necessary to avoid contact with outside air during the heat treatment and the cooling process. The closed system can be suitably achieved by installing an appropriate number of reverse screws or kneading screws in a twin-screw extruder. The sterilized spice powder produced by the above method can be sealed in various containers and used as an intermediate material for producing a product or a final product. In addition, it can also be supplied again to a roll pulverizer or the like and pulverized (granulated).
【０００７】本発明では、殺菌済香辛料パウダーを用い
てカレーやシチュー等のルウ（水や具等を加えて煮込み
調理するための素材）を製造するのが好ましい。具体的
には、油脂と小麦粉とを加熱混合（通常１００〜１４０
℃）して小麦粉ルウを作った後、これに前記のように製
造した香辛料パウダーを混合し、仕上げ加熱処理するの
がよい。仕上げ加熱処理は、小麦粉ルウ及び香辛料パウ
ダーを含む原料を加熱処理して、各原料の香気や風味を
引き立たせ、かつ相互に馴染ませるため行うものであっ
て、カレールウの場合仕上げ加熱処理は７０〜１２１
℃、好ましくは７５〜１１２℃で行うのがよい。尚、カ
レールウを製造するためには、上記殺菌済香辛料パウダ
ーの製造方法において、香辛料パウダーとしてカレーパ
ウダーを用い、またこのようにして得たカレーパウダー
をカレールウ中に、２〜４０％含有するのがよい。本発
明で得た香辛料パウダーを含むルウによれば香気と風味
において高品質のカレーやシチュー等を調理することが
できる。[0007] In the present invention, it is preferable to produce a roux such as a curry or a stew (a material for cooking by adding water and utensils) by using a sterilized spice powder. Specifically, fats and oils and flour are mixed by heating (usually 100 to 140).
C) to produce flour luw, and then spice powder produced as described above is mixed with the mixture, followed by heat treatment. The finishing heat treatment is performed to heat the raw materials including the flour roux and the spice powder to enhance the aroma and flavor of each raw material and to make them compatible with each other. 121
C., preferably 75 to 112.degree. In order to produce curry roe, curry powder is used as the spice powder in the above-described method for producing a sterilized spice powder, and the curry powder thus obtained is contained in curry roe in an amount of 2 to 40%. Good. According to the roux containing the spice powder obtained in the present invention, high-quality curry and stew can be cooked in terms of aroma and flavor.
【０００８】[0008]
【発明の効果】本発明の製造方法によれば、密閉系で連
続して香辛料パウダーの加熱と冷却が行えるため、香気
成分の揮散が少なく、品質の安定した殺菌済香辛料パウ
ダーが得られる。又、蒸気加熱殺菌の場合のように、香
気が弱まる等の品質上の問題がなく、前後で予備加熱や
乾燥工程を必要としないので、工程がシンプルである。
従って、本発明の方法は、殺菌済香辛料パウダーを製造
するのに好適である。又、本発明の方法により得られる
殺菌済香辛料パウダーは、香気成分の揮散が少なく、品
質の安定しているで、この香辛料パウダーを用いて、各
種の優れたルウ、特にカレールウを製造することができ
る。特に、本発明の方法で得られた香辛料パウダー（特
にカレーパウダー）は、加熱処理を施す以前の未処理の
香辛料パウダーに対して、次のような品質上の特徴を有
する。即ち、香気において、後者は香り立ちが強く、シ
ャープな香気を呈するのに対して、前者（本発明品）は
香り立ちが穏やかで、熟成感・マイルド感のある香気
（後に持続する重厚な香気）を呈し、又、風味において
前者の方がコク味が強い。次に本発明を実施例により説
明する。According to the production method of the present invention, since the spice powder can be continuously heated and cooled in a closed system, a sterilized spice powder having a low quality and a stable quality can be obtained. Further, unlike in the case of steam heating sterilization, there is no quality problem such as weakening of aroma, and the pre-heating and drying steps are not required before and after, so that the process is simple.
Therefore, the method of the present invention is suitable for producing sterilized spice powder. Moreover, the sterilized spice powder obtained by the method of the present invention has little volatilization of aroma components and is stable in quality, and therefore, using this spice powder, it is possible to produce various excellent roux, especially curry roux. it can. In particular, the spice powder (especially curry powder) obtained by the method of the present invention has the following quality characteristics with respect to the untreated spice powder before heat treatment. That is, in the fragrance, the latter has a strong fragrance and presents a sharp fragrance, whereas the former (the present invention) has a mild fragrance and a ripening / mild fragrance (a heavy fragrance that persists later). ), And the former has a stronger body taste. Next, the present invention will be described with reference to examples.
【０００９】[0009]
【実施例】実施例１ コリアンダーシード ３５重量部（以下、部と略称す
る）、ターメリック ３０部、クミンシード ２０部、
メッチシード １０部、黒胡椒 ５部をロール粉砕機に
て粉砕し（粉砕時の温度３５℃）、混合して、平均粒径
が２００μｍで水分含量が７．４％のカレーパウダーを
得た。このカレーパウダーを、二軸エクストルーダー
（スクリュー直径５０ｍｍ、Ｌ／Ｄ２４、リバーススク
リューを内蔵し、これにより加熱ゾーンと冷却ゾーンを
区画している。）に供給し、密閉系で圧力１６０ｋｇ／
ｃｍ2Ｇ、バレル設定温度１２５℃（品温１４０℃）の
条件で６秒間加圧加熱処理した後、同じ二軸エクストル
ーダー内の冷却ゾーンを通して品温が７０℃以下になる
よう１０秒間冷却した。次いでこれを常圧下に膨化しな
いように押し出し、品温約７０℃のカレーパウダーを、
袋状容器に密封して冷水中で室温程度にまで冷却した
後、ロール粉砕機に供給して再度３００μｍ以下にまで
粉砕（整粒）して、殺菌済カレーパウダーを得た。この
ようにして得たカレーパウダー中の生菌数を標準寒天平
板法により測定した。結果を水分含量とともに表−１に
示す。EXAMPLE 1 35 parts by weight of coriander seed (hereinafter abbreviated as "part"), 30 parts of turmeric, 20 parts of cumin seed,
10 parts of Mechseed and 5 parts of black pepper were pulverized with a roll pulverizer (pulverization temperature: 35 ° C.) and mixed to obtain a curry powder having an average particle diameter of 200 μm and a water content of 7.4%. This curry powder is supplied to a twin-screw extruder (screw diameter: 50 mm, L / D24, built-in reverse screw, which separates a heating zone and a cooling zone), and a pressure of 160 kg / in a closed system.
After heating under pressure for 6 seconds under the conditions of cm 2 G and a barrel set temperature of 125 ° C. (product temperature 140 ° C.), the product was cooled for 10 seconds through a cooling zone in the same twin-screw extruder so that the product temperature became 70 ° C. or less. . Next, this is extruded so as not to expand under normal pressure, and curry powder having a product temperature of about 70 ° C.
After being sealed in a bag-like container and cooled to about room temperature in cold water, it was supplied to a roll crusher and crushed again to a particle size of 300 μm or less (granulated) to obtain a sterilized curry powder. The viable cell count in the curry powder thus obtained was measured by a standard agar plate method. The results are shown in Table 1 together with the water content.
【００１０】[0010]
【表１】 表−１ 原料カレーパウダー 殺菌済カレーパウダー 一般生菌数（コ／ｇ） ３．９×１０6 １．０×１０4 水分（％） ９．２ ９．２ 次に、このようにして得た殺菌済カレーパウダー ５部
に、油脂 ３７部、小麦粉 ２２部、コーンスターチ
８部、食塩 １０部、砂糖 １１部、調味原料７部を加
えて１１０℃まで混合加熱して、カレールウを得た。上
記のカレールウを用いて常法により調理したカレーは、
熟成感・マイルド感のある香気とコクのある風味を有す
る高品質のものであった。[Table 1] Table-1 Raw material curry powder Sterilized curry powder General viable cell count (co / g) 3.9 × 10 6 1.0 × 10 4 Water (%) 9.2 9.2 Next, the sterilized curry thus obtained 5 parts of powder, 37 parts of oil and fat, 22 parts of flour, corn starch
8 parts, 10 parts of salt, 11 parts of sugar, and 7 parts of seasoning ingredients were added, and mixed and heated to 110 ° C. to obtain curry roe. Curry cooked by the usual method using the above curry roe,
It was of high quality with an aged and mild aroma and a rich flavor.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 3/015 Ａ２３Ｌ 3/015 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/22 - 1/23 A23L 1/39 - 1/40 A23L 3/015 ────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 7 identification code FI A23L 3/015 A23L 3/015 (58) Investigated field (Int.Cl. 7 , DB name) A23L 1/22-1/23 A23L 1/39-1/40 A23L 3/015
Claims (4)
れ、水分含量が１０重量％未満の香辛料のパウダーを二
軸エクストルーダーに供給し、５０ｋｇ／ｃｍ 2Ｇを超
え、かつ２５０ｋｇ／ｃｍ2Ｇ以下の圧力で、温度１０
５〜１８０℃で加熱処理し、次いで、必要により、同じ
エクストルーダー内で冷却して押し出すこと及び上記加
熱と冷却とを密閉系で行うことを特徴とする殺菌済香辛
料パウダーの製造方法。(1) a powder having an average particle size of 50 to 300 μm;
Spice powder having a water content of less than 10% by weight.
Feed to the shaft extruder, 50kg / cm TwoOver G
And 250kg / cmTwoAt pressures below G and temperatures of 10
Heat at 5 to 180 ° C. and then, if necessary, the same
Cooling and extruding in an extruder
Sterilized spice characterized by performing heat and cooling in a closed system
Production method of raw powder.
請求項１記載の方法。2. The method according to claim 1, wherein the spice powder is curry powder.
パウダーを用いる請求項１又は２記載の方法。3. The method according to claim 1, wherein a spice powder having a water content of 6 to 9.5% by weight is used.
０重量％含有してなるカレールウ。4. The curry powder according to claim 2, wherein
Curry roe containing 0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33135497A JP3151177B2 (en) | 1997-12-02 | 1997-12-02 | Method for producing sterilized spice powder and curry powder containing curry powder produced by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33135497A JP3151177B2 (en) | 1997-12-02 | 1997-12-02 | Method for producing sterilized spice powder and curry powder containing curry powder produced by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11155521A JPH11155521A (en) | 1999-06-15 |
| JP3151177B2 true JP3151177B2 (en) | 2001-04-03 |
Family
ID=18242751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33135497A Expired - Fee Related JP3151177B2 (en) | 1997-12-02 | 1997-12-02 | Method for producing sterilized spice powder and curry powder containing curry powder produced by the method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3151177B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8693167B2 (en) | 2010-09-10 | 2014-04-08 | Panasonic Corporation | Electronic component and lead-wire for the same |
| US9070513B2 (en) | 2009-07-06 | 2015-06-30 | Samsung Electro-Mechanics Co., Ltd. | Method of manufacturing chip-type electric double layer capacitor |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4128063B2 (en) * | 2002-10-16 | 2008-07-30 | 有限会社 瀬戸鉄工 | Food material sterilization method |
-
1997
- 1997-12-02 JP JP33135497A patent/JP3151177B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9070513B2 (en) | 2009-07-06 | 2015-06-30 | Samsung Electro-Mechanics Co., Ltd. | Method of manufacturing chip-type electric double layer capacitor |
| US8693167B2 (en) | 2010-09-10 | 2014-04-08 | Panasonic Corporation | Electronic component and lead-wire for the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11155521A (en) | 1999-06-15 |
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