JPH01165360A - Production and production equipment for bar processed food - Google Patents
Production and production equipment for bar processed foodInfo
- Publication number
- JPH01165360A JPH01165360A JP62323598A JP32359887A JPH01165360A JP H01165360 A JPH01165360 A JP H01165360A JP 62323598 A JP62323598 A JP 62323598A JP 32359887 A JP32359887 A JP 32359887A JP H01165360 A JPH01165360 A JP H01165360A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- extrusion
- food
- dough
- food dough
- 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.)
- Granted
Links
- 235000021067 refined food Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000001125 extrusion Methods 0.000 claims abstract description 62
- 235000013305 food Nutrition 0.000 claims abstract description 53
- 235000013351 cheese Nutrition 0.000 claims abstract description 47
- 238000000465 moulding Methods 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000020993 ground meat Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 2
- 239000002994 raw material Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 241000238366 Cephalopoda Species 0.000 description 8
- 235000011617 hard cheese Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 4
- 244000144972 livestock Species 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 208000032765 Device extrusion Diseases 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
- Dairy Products (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、挿身食品生地又は練り食品生地とチーズとを
使用した棒状加工食品の製造方法及びその製造装置に関
する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a bar-shaped processed food using cut meat dough or kneaded food dough and cheese, and an apparatus for producing the same.
従来技術
いか及びチーズを原材料とする加工食品及びその製造法
が広く知られている。（たとえば、特公昭４８−２３３
６号公報、同昭４９−２８４１４号公報、同昭４９−２
０５０７号公報、同昭６１−４９９３２号公報、％開昭
５４−１１３４６４号公報等参照）。BACKGROUND OF THE INVENTION Processed foods using squid and cheese as raw materials and methods for producing the same are widely known. (For example, Special Publick No. 48-233
Publication No. 6, Publication No. 49-28414, Publication No. 49-2
(See Publication No. 0507, Publication No. 49932/1982, Publication No. 113464/1982, etc.).
これらの技術は、空洞にしたいか胴肉にチーズ単独或い
はチーズと燻製品の細断片との混合物を詰めたもの、い
か胴肉でチーズを挾んだもの、いか胴肉な身卸してチー
ズを挾んだものなどを製品として開示していると共に、
その製造法を開示している。（以下これらを第１従来技
術と称す）。These techniques include filling the hollow squid carcass with cheese alone or a mixture of cheese and small pieces of smoked products, filling the squid carcass with cheese, and filling the squid carcass with cheese. In addition to disclosing the sandwiched items as products,
The manufacturing method is disclosed. (Hereinafter, these will be referred to as the first prior art).
また、頭足類の足及びチーズを原材料とする加工食品及
びその加工方法が本発明者によって提案されている。（
たとえば、特開昭６２−１１８８４２号公報参照）。Furthermore, the present inventor has proposed a processed food using cephalopod feet and cheese as raw materials, and a processing method thereof. (
For example, see Japanese Patent Application Laid-Open No. 118842/1984).
そして、頭足類の足にチーズを注入するための注入機が
本発明者によって提案されている。（たとえば、実開昭
６２−８７７８０号公報参照）。The present inventor has proposed an injection machine for injecting cheese into the feet of cephalopods. (For example, see Japanese Utility Model Application No. 62-87780).
本発明者が提案するこれらの技術は、固練りチ−ズを押
出様によって頭足類の足に注入して製品を得るという技
術である。（以下、これらを第２従来技術と称す）。These techniques proposed by the present inventor involve injecting hardened cheese into the feet of a cephalopod by extrusion to obtain a product. (Hereinafter, these will be referred to as the second prior art).
一方、菓子類においては、棒状体加工品をチョコレート
で被覆した製品が商品化されて広く知られている。（以
下、これを第３従来技術と称す）。、発明が解決しよう
とする問題点
第１従来技術によるときは、棒状製品が得られず、棒状
製品を得るには、加工工程に細断工程が必要になる。第
２従来技術によるときは、棒状製品が得られるものの、
予め頭足類の足を確保する必要がある。第３従来技術は
、原材料からして栄養価の面で問題点がある。On the other hand, in the field of confectionery, products in which processed bar products are coated with chocolate have been commercialized and are widely known. (Hereinafter, this will be referred to as the third prior art). Problems to be Solved by the Invention According to the first prior art, a bar-shaped product cannot be obtained, and in order to obtain a bar-shaped product, a shredding step is required in the processing process. When using the second prior art, a bar-shaped product is obtained, but
It is necessary to secure the feet of the cephalopod in advance. The third conventional technique has a problem in terms of nutritional value due to the raw materials.
そして、水産品、畜産品、農産品などの擂身食品生地又
は練り食品生地とチーズとを一緒に棒状に成形しなから
複層一体化せしめる技術が未開発であり、従ってその製
品も未だ知られていない。However, the technology to form a dough made from fish products, livestock products, agricultural products, etc. or paste food dough and cheese together into a rod shape and then integrate them into a multi-layered product has not yet been developed, and therefore, the product is still unknown. It has not been done.
また、一部の魚介類（たとえば、いわしなど）は、食用
に供せられる需要量が少なくて処理に困っているのが現
状である。Furthermore, the current situation is that some seafood (for example, sardines) are difficult to dispose of because the demand for edible fish is small.
本発明は、叙述の諸点に着目してなしたもので、擢身食
品生地又は練り食品生地とチーズとを原材料にして、今
迄見られなかった新らしい加工食品及び原材料を無駄に
せず、有効に消費できる加工食品などを能率よく製造し
える方法と装置とを提案しようとするものである。The present invention has been made by focusing on the points described above, and uses as raw materials raw materials such as minced food dough or kneaded food dough and cheese, and is a new type of processed food that has never been seen before and is effective without wasting raw materials. The purpose of this paper is to propose a method and apparatus that can efficiently produce processed foods that can be consumed in the future.
間ｇ点を解決するための手段
本発明は、上記目的を達成するため、擂身食品生地又は
練り食品生地とチーズとを同心円状に同時押出し、棒状
に成形しながら、復層一体化せしめ、適宜長さに切断し
た後加熱するという手段及び擂身食品生地又は練り食品
生地等の食品生地用成形装置の押出部とチーズ用成形装
置の押出部とを押送管で連絡し、片方の成形装置の押出
部に上記食品生地用及びチーズ用の異径押出ノズルを同
心円状に配設したという手段を提案する。In order to achieve the above-mentioned object, the present invention, in order to achieve the above object, co-extrudes ground meat food dough or kneaded food dough and cheese in a concentric manner, forms them into a rod shape, and integrates them in layers, The extrusion section of the food dough forming device for food dough such as ground meat food dough or kneaded food dough is connected with the extrusion section of the cheese forming device by means of heating after cutting to an appropriate length, and one of the forming devices is connected by an extrusion pipe. We propose a method in which extrusion nozzles of different diameters for food dough and cheese are arranged concentrically in the extrusion section of the invention.
実施例
図面について説明すれば、チーズ用成形装置（１）は、
耐熱性の固練りチーズを押出成形するためのもので、押
出筒（１０１）と、その先方（押出方向側）に設けた食
品生地用押出室（ｘｏ２）とで構成した押出部（１γを
有し、その押出部を食品生地用成形装置（２）に押送管
（３）で連絡し、成形装置（２）から成形装置（１）へ
食品生地が押送されるように構成する。成形装置（１）
は、押出筒（１０１）の後方にチーズ用充填室（１０３
）が構成され、その充填室に押出ピストン（１０４）が
臨み、油圧又は空圧で押出ピストン杆（１０４）が作動
し、充填室（１０３）に充填された固練りチーズを押出
筒（１０１）→押出室（１０２）と押出し、さらに、そ
の押出室の先方に延びる小径のチーズ用押出ノズル（４
）から押出成形するように構成する。To explain the embodiment drawings, the cheese forming apparatus (1) is as follows:
It is for extrusion molding heat-resistant hard-kneaded cheese, and has an extrusion section (1γ) consisting of an extrusion tube (101) and an extrusion chamber (xo2) for food dough provided at the tip (on the extrusion direction side). The extrusion section is connected to the food dough forming apparatus (2) through an extrusion pipe (3), and the food dough is configured to be extruded from the forming apparatus (2) to the forming apparatus (1).The forming apparatus ( 1)
is a cheese filling chamber (103) behind the extrusion cylinder (101).
), an extrusion piston (104) faces the filling chamber, the extrusion piston rod (104) is actuated by hydraulic or pneumatic pressure, and the hard cheese filled in the filling chamber (103) is transferred to the extrusion cylinder (101). →Extrusion chamber (102) and extrusion, and a small diameter cheese extrusion nozzle (4) extending beyond the extrusion chamber.
) is configured to be extruded from.
チーズ用成形装置（１）の押出部（１γにおける押出筒
（１０１）の押出口に小径のチーズ用押出ノズル（４）
を取付け、そのノズルを食品生地用押出室（１０２）を
貫通せしめて先方に延ばし、固練りチーズが小径の棒状
に押出成形されるように構成する。しかして、従来から
加熱すると軟化するプロセスチーズ或いはナチュラルチ
ーズをねじコンベヤで移送シ、加工食品な製造する手段
が知られているが、固練りチーズをねじコンベヤで移送
すると、移送中の摩擦熱で固練りチーズが焦げることが
あるので、本発明では押出式による成形手段の採用を原
則とする。また、本発明が加熱によって軟化するプロセ
スチーズ或いはナチュラルチーズを使用せずに固練りチ
ーズの使用を原則とするのは、棒状に成形された加工品
を加熱殺菌する必要がある場合、加熱殺菌によってチー
ズが軟化或いは溶解することを防止し、製品の形態が崩
形することのないようにするためである。固練りチーズ
は、耐熱性のものであるが、水分移行するチーズとしな
いチーズとがあるので、製品によって使い分けるように
する（たとえば、棒状菓子を製造する場合は、水分移行
しない固練りチーズを使用して食品生地に過剰な水分が
含有されないようになし、棒状菓子以外の製品を製造す
る場合は、どちらでも任意に選択使用する）。本発明に
おいては、耐熱性の固練りチーズの使用を原則とするが
、棒状加工品を加熱殺菌する必要がない場合には、加熱
すると軟化するプロセスチーズ或いはナチュラルチーズ
を使用し、そのチーズを押出部（１γまでねじコンベヤ
で移送し、小径のチーズ用押出ノズル（４）から小径の
棒状に押出成形する押出式成形手段を採用することがあ
る。摺身食品生地用又は練り食品生地用成形装置（２）
は、押出筒（２ｏｘ）と、その先方（押出方向側）に設
けた押出室（２０２）とで構成した押出部（２χを有し
、かつその押出部の後方に充填室（２０３）を有し、そ
の充填室に押出ピストン杆（２０４）が臨んだ構造であ
り、押出室（２０２）を押送管（３）で成形装置（１）
の食品生地用押出室（１０２）に連絡せしめ、その押出
室に食品生地が押送充填されるように構成する。そして
、成形製ｆｉｉ（１）の食品生地用押出室（１０２）に
大径の食品生地用押出ノズル（５）を取付け、その押出
ノズルをチーズ用ノズル（４）の外側に配し、食品生地
が管状に押出成形されながら、棒状に押出成形されつつ
あるチーズの表面に複層一体化され、棒状加工品が押出
成形され、その後の加工工程を経て製品になる（第３図
（＝）参照）。A small-diameter cheese extrusion nozzle (4) is installed at the extrusion port of the extrusion tube (101) at the extrusion section (1γ) of the cheese forming device (1).
is attached, and its nozzle is passed through the food dough extrusion chamber (102) and extended forward, so that the hardened cheese is extruded into a small diameter rod shape. Conventionally, it has been known to transport processed cheese or natural cheese, which softens when heated, using a screw conveyor to produce processed foods, but when hard cheese is transported using a screw conveyor, the frictional heat generated during transport Since hard cheese may burn, the present invention basically uses an extrusion molding method. In addition, the reason why the present invention uses hard cheese instead of processed cheese or natural cheese that softens when heated is that when it is necessary to heat-sterilize a processed product shaped into a rod, it is necessary to heat-sterilize it. This is to prevent the cheese from softening or melting and to prevent the product from deforming. Hard cheese is heat resistant, but some cheeses transfer moisture and others do not, so use them differently depending on the product (for example, when manufacturing bar-shaped sweets, use hard cheese that does not transfer moisture). (If you are manufacturing a product other than bar-shaped confectionery, use either of them at your discretion to avoid excess water content in the food dough.) In the present invention, heat-resistant hard cheese is used in principle, but if there is no need to heat sterilize the bar-shaped processed product, processed cheese or natural cheese that softens when heated is used, and the cheese is extruded. An extrusion-type molding method may be used in which the cheese is transferred to 1γ by a screw conveyor and extruded into a small-diameter rod shape from a small-diameter cheese extrusion nozzle (4).A molding device for surimi food dough or kneaded food dough (2)
has an extrusion section (2x) consisting of an extrusion tube (2ox) and an extrusion chamber (202) provided at the tip (extrusion direction side), and has a filling chamber (203) at the rear of the extrusion section. The extrusion piston rod (204) faces the filling chamber, and the extrusion chamber (202) is connected to the molding device (1) using the extrusion pipe (3).
The extrusion chamber (102) for food dough is connected to the extrusion chamber (102), and the extrusion chamber is configured to be filled with food dough. Then, a large diameter food dough extrusion nozzle (5) is attached to the food dough extrusion chamber (102) of the molding fii (1), and the extrusion nozzle is placed outside the cheese nozzle (4). While being extruded into a tube shape, it is integrated into multiple layers on the surface of the cheese that is being extruded into a rod shape, and the rod-shaped product is extruded and becomes a product through the subsequent processing steps (see Figure 3 (=) ).
擂身食品生地又は練り食品生地は、別途製造した本ので
、酒肴用、菓子用等の用途によって適宜に選択して成形
装置（２）の充填室（２０３）に充填する。The ground meat food dough or the kneaded food dough is separately manufactured, and is appropriately selected depending on the intended use, such as for appetizers, confectionery, etc., and is filled into the filling chamber (203) of the molding device (2).
捕音食品生地としては、魚介類や畜肉などの捕音を・筺
用することが考えられ、練り食品生地としては、農産品
の練ったものを使用することが考えられ、その他魚介類
と農産品或いは畜肉と農産品とを適量づつ混合して捕音
又は練ったものをつくることが考えられる。As food dough, it is conceivable to use fish and shellfish such as seafood and livestock meat, and as kneaded food dough, it is possible to use kneaded agricultural products. It is conceivable to mix appropriate amounts of food or livestock meat and agricultural products to make a kneaded or kneaded product.
上記成形装置の使用に際して、成形装置（１）に擂身食
品生地又は練り食品生地を充填し、成形装置（１）Ｋチ
ーズを充填して加工してもよく、この場合は、棒状に押
出成形されつつある食品生地の表面に、チーズが管状に
押出成形されなから複層一体化され、棒状加工品が押出
成形され、その後の加工工程を経て製品となる（第３図
〜）参照）。When using the above-mentioned molding device, the molding device (1) may be filled with minced food dough or kneaded food dough, and the molding device (1) may be filled with K cheese for processing. In this case, extrusion molding into a rod shape is possible. On the surface of the food dough that is being processed, cheese is extruded into a tubular shape and integrated into multiple layers, and a bar-shaped processed product is extruded and becomes a product through subsequent processing steps (see Figure 3~).
上記成形装置に取付ける異径の押出ノズル（４）（５）
は、各−本づつを同心円状に配設したものを一組とし、
成形装置（１）に−組以上適数組配設する。また、異形
の押出ノズル（４）（５）は、成形装置（１）に代えて
成形装置（２）に取付けてもよい。Different diameter extrusion nozzles (4) (5) attached to the above molding equipment
is a set of books arranged concentrically,
An appropriate number of - or more sets are arranged in the molding device (1). Further, the irregularly shaped extrusion nozzles (4) and (5) may be attached to the molding device (2) instead of the molding device (1).
成形製［：（１）の押出圧力は、２５〜３５を位であり
、押出速度は両方の成形装置（ＩＯ２）と本一定とし、
押出ノズル（４）（５）からの押出速度を等しくし、食
品生地及びチーズが等速で押出成形されるようにする。The extrusion pressure of molding [: (1) is about 25 to 35, the extrusion speed is constant for both molding devices (IO2),
The extrusion speeds from the extrusion nozzles (4) and (5) are made equal so that the food dough and cheese are extruded at the same speed.
成形装置（１）から押出成形された成形品は、賞味しや
すい長さに切断した後−旦加熱し、さらに真空包装して
から加熱殺菌して製品にすることを原則とするが、食品
生地が予め殺菌されている場合は、真空包装後の加熱殺
菌工程を省略して製品とする。上記切断した後の加熱手
段は、食品生地が魚介類或いは畜肉などでできている場
合には、乾燻手段が考えられ、農産品でできている場合
は、焼成手段が考えられるが、これらの手段は、酒肴用
、菓子用等製品の用途に応じて適宜選択する場合がある
。In principle, the molded product extruded from the molding device (1) is cut into lengths that are easy to consume, then heated, vacuum packaged, and heat sterilized to make the product. If the product has been sterilized in advance, the heat sterilization step after vacuum packaging is omitted and the product is made into a product. As for the heating means after cutting, if the food dough is made of seafood or meat, dry-smoking means may be considered, and if it is made of agricultural products, baking means may be considered, but these methods may be used. The means may be selected as appropriate depending on the intended use of the product, such as for appetizers or confectionery.
発明の効果
本発明は、以上のように構成したから、捕音食品生地或
いは練り食品生地の原材料として、需要量の少ない一部
の魚介類、子供にそれほど好まれない農産品などを初め
として、各種の原材料を単独で或いは混ぜ合わせて無駄
の生じないように有効に使用することが可能になり、特
定の原材料を予め確保しなくてすむ便利さがあると共に
、頗る栄養価の高い製品が得られ、また、上記食品生地
がチーズと複層一体化されていることによって、食品生
地の原材料いかんを問わず、食品生地をチーズと一緒に
おいしく賞味することができる。そして、食品生地及び
チーズを揮出しと同時に棒状成形するので、細断工程を
必要としなくなり、製造工程数を減少せしめ得、能率よ
く製造することができる。Effects of the Invention Since the present invention is constructed as described above, it is possible to use raw materials for catchy food dough or kneaded food dough, including some seafoods that are in low demand and agricultural products that are not so popular among children. It is now possible to use various raw materials individually or in combination to avoid waste, which is convenient because there is no need to secure specific raw materials in advance, and products with extremely high nutritional value can be obtained. Moreover, since the food dough is integrated with the cheese in multiple layers, the food dough can be deliciously enjoyed together with the cheese, regardless of the raw materials of the food dough. Since the food dough and cheese are volatilized and simultaneously formed into a rod shape, there is no need for a shredding step, the number of manufacturing steps can be reduced, and manufacturing can be carried out efficiently.
ゆえに、今迄見られなかった新らしくて栄養価の高い加
工食品を能率よく提供し得て、所期の目的を達成できる
。Therefore, it is possible to efficiently provide a novel and highly nutritious processed food that has not been seen before, and to achieve the desired purpose.
第１図は本発明製造装置の一例を示す斜視図、第２図は
要部の拡大横断面図、第３図は製品の斜視図を示すもの
で、（ａ）はチーズが内側に存する例、伽）はチーズが
外側に存する例を示す。
図中
（１）−・−チーズ用成形装置
（１χ・・・チーズ用成形装置の押出部（２）−食品生
地用成形装置
（２γ・−食品生地用成形装置の押出部（３）・−押送
管
（４）（５）・−異径の押出ノズル
（６）−・製品
特許出願人 山 本 修・１″′
、
代 理 人 早 川 政 嶋 ２．
。
第２図Fig. 1 is a perspective view showing an example of the manufacturing apparatus of the present invention, Fig. 2 is an enlarged cross-sectional view of the main part, and Fig. 3 is a perspective view of the product. (a) is an example in which cheese exists inside. , 佽) indicates an example where the cheese is on the outside. In the figure (1) - - Cheese forming device (1χ... Extrusion section (2) of cheese forming device - Food dough forming device (2γ - Extrusion section (3) of food dough forming device - Extrusion pipe (4) (5) - Different diameter extrusion nozzle (6) - Product patent applicant Osamu Yamamoto 1'''
, Agent Masajima Hayakawa 2.
. Figure 2
Claims (2)
円状に同時押出し、棒状に成形しながら、複層一体化せ
しめ、適宜長さに切断した後加熱する棒状加工食品の製
造方法。(1) A method for producing a rod-shaped processed food, in which grated meat food dough or kneaded food dough and cheese are simultaneously extruded in concentric circles, formed into a rod shape, integrated into multiple layers, cut into appropriate lengths, and then heated.
形装置の押出部とチーズ用成形装置の押出部とを押送管
で連絡し、片方の成形装置の押出部に上記食品生地用及
びチーズ用の異径押出ノズルを同心円状に配設した棒状
加工食品製造装置。(2) Connect the extrusion section of the molding device for food dough such as ground meat food dough or kneaded food dough with the extrusion section of the molding device for cheese with an extrusion pipe, and connect the extrusion section of one of the molding devices to the extrusion section of the molding device for the food dough, etc. A bar-shaped processed food manufacturing device with concentrically arranged extrusion nozzles of different diameters for cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323598A JPH01165360A (en) | 1987-12-21 | 1987-12-21 | Production and production equipment for bar processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323598A JPH01165360A (en) | 1987-12-21 | 1987-12-21 | Production and production equipment for bar processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01165360A true JPH01165360A (en) | 1989-06-29 |
| JPH0418821B2 JPH0418821B2 (en) | 1992-03-27 |
Family
ID=18156500
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323598A Granted JPH01165360A (en) | 1987-12-21 | 1987-12-21 | Production and production equipment for bar processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01165360A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49125562A (en) * | 1973-04-11 | 1974-12-02 | ||
| JPS5846311A (en) * | 1981-09-14 | 1983-03-17 | Olympus Optical Co Ltd | Photomicrographic lens |
| JPS5926874U (en) * | 1982-08-10 | 1984-02-20 | 住友電気工業株式会社 | Terminal of flat wire |
-
1987
- 1987-12-21 JP JP62323598A patent/JPH01165360A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49125562A (en) * | 1973-04-11 | 1974-12-02 | ||
| JPS5846311A (en) * | 1981-09-14 | 1983-03-17 | Olympus Optical Co Ltd | Photomicrographic lens |
| JPS5926874U (en) * | 1982-08-10 | 1984-02-20 | 住友電気工業株式会社 | Terminal of flat wire |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0418821B2 (en) | 1992-03-27 |
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