JPH0131027Y2 - - Google Patents
Info
- Publication number
- JPH0131027Y2 JPH0131027Y2 JP1983143660U JP14366083U JPH0131027Y2 JP H0131027 Y2 JPH0131027 Y2 JP H0131027Y2 JP 1983143660 U JP1983143660 U JP 1983143660U JP 14366083 U JP14366083 U JP 14366083U JP H0131027 Y2 JPH0131027 Y2 JP H0131027Y2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- sugar
- processed bean
- processed
- coagulant
- 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
Links
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 40
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 40
- 235000009508 confectionery Nutrition 0.000 claims description 31
- 235000000346 sugar Nutrition 0.000 claims description 20
- 239000000701 coagulant Substances 0.000 claims description 10
- 229940023462 paste product Drugs 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims 1
- 239000000711 locust bean gum Substances 0.000 claims 1
- 235000010420 locust bean gum Nutrition 0.000 claims 1
- 235000011850 desserts Nutrition 0.000 description 11
- 235000021185 dessert Nutrition 0.000 description 7
- 239000000499 gel Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003190 viscoelastic substance Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
〔考案の属する技術分野〕
本考案は餡加工物による冷菓の被覆菓子に関す
るものである。さらに詳細には、本考案は生餡と
糖類と凝固剤とからなるたとえば羊かんのような
餡加工物により、たとえばアイスクリームのよう
な冷菓を直接かつ全体的に被覆してなる被覆菓子
に関するものである。
〔従来技術とその問題点〕
羊かんと冷菓とを組合せた菓子は、たとえば実
公昭26−5975号、同26−7871号および同31−
18691号各公報に開示されている。しかしながら、
これら各公報に開示された羊かんと冷菓との組合
せは、羊かんを中心の芯体としてこれをアイスク
リーム、アイスキヤンデーなどの冷菓で被覆した
もの、或いは羊かんと冷菓との単なる層状菓子
（被覆菓子でない）であつて、いずれの場合にも
溶融し易い冷菓が表面に露出しているため食べに
くいという欠点を有するものである。
さらに、カステラ中に冷菓を包含させたカステラ
冷菓（実公昭56−50779号）、或いは本出願人によ
るアミロペクチン粘弾性物で冷菓を被覆した被覆
菓子（特開昭57−198051号）なども知られてい
る。
しかしながら、羊かんのような餡加工物で冷菓
を直接にかつ全体的に被覆してなる被覆菓子は従
来知られていない。
此度、所定割合の餡原料を使用しかつ所定工程
よりなる製造法に従えば、餡加工物により冷菓を
全体的かつ直接に被覆してなる従来未知の被覆菓
子を連続的かつ大量に生産しうることを突き止め
た。しかも、製造は既知の製造設備（バイターラ
イン）を用いて或いは僅かの変更を加えて行なう
ことができる。
〔考案の目的〕
したがつて、本考案の目的は、所定割合の生餡
と糖類と凝固剤とを主原料とする所定糖度の餡加
工物により冷菓を被覆してなる被覆菓子を提供す
ることにある。
〔考案の要点〕
本考案において、冷菓は直接かつその略全体
（一部露呈していてもよい）を餡加工物により被
覆される。
餡加工物の一原料である糖類は砂糖、水飴、マ
ルトース、ブドウ糖、果糖、ブドウ糖果糖液糖、
糖アルコールの１種もしくは２種以上の組合せか
ら選択され、糖類の使用量は餡加工物の重量に対
し35〜70重量％、好ましくは45〜60重量％であ
る。使用量が35重量％以下になると、食する適温
（−５〜−15゜C）にて凍結状態となるため感触が
悪くなり、艷および透明感のない外観が生ずる。
他方、使用量が70重量％以上になると、甘味が強
くなり過ぎかつ凝固点が高くなつてシエル形成を
不可能にする。
餡加工物の他の原料である凝固剤は、寒天、ゼ
ラチン、タマリンド種子多糖類、グアガム、ロー
スカストビーンガム、キサンタンガム、カラギー
ナンの１種もしくは２種以上の組合せから選択さ
れ、その使用量は餡加工物の重量に対し0.3〜３
重量％、好ましくは0.5〜1.5重量％である。使用
量が0.3％以下になると、餡がソース状となり、
シエルは形成されるがゲルセツトしないため羊か
ん様の感触が得られない。他方、使用量が３％を
越えると、凝固点が高くなりかつ粘度も高くなり
過ぎるため、流し込み後の温度低下によつてゲル
セツトが急速に進み、その結果未凝固部分の吸引
除去によるシエル形成が不可能となる。
さらに、本考案において使用する餡加工物の糖
類はBx．45〜70とする。糖度がBx．45以下では
食する段階でもまだ凍結状態となつて、羊かん様
の感触が得られず、また糖度が70以上では高粘度
となりかつゲルセツトが急速となり過ぎ、凝固剤
の多過ぎる場合と同様な理由でシエル形成が不可
能となる。
他面において、本考案に係る餡加工物による冷
菓の被覆菓子の製造に際しては、生餡と液状糖類
と適量の水とを加熱混練し、60゜C以上に達した
際、固形糖類と凝固剤と必要に応じ調味料との混
合物を投入してさらに90゜C以上まで加熱混練し、
糖度をBx．45〜70に調整した後これをブライン
槽内のモールドに流し込み、モールドに接触して
いる部分を凝固させた後に内部の未凝固部分を吸
引除去して餡加工物のシエルを形成させ、このシ
エル中に冷菓のミツクスを充填して凍結させ、か
つモールドから抜き取つて包材で包装することに
より達成される。
本考案は、ゲルセツト温度を40゜C以下に設定し
かつ最終的なゲル強度を強くするよう餡加工物を
調製し、しかも餡加工物の粘度をモールド中への
注入および未凝固部分の吸引除去を可能にするよ
う低く設定することにより、餡加工物のシエル形
成を可能にすると共に充填した冷菓ミツクスの融
解を大幅に抑え、かくして従来未知の餡加工物に
よる冷菓の被覆菓子の製造を可能にした。
本考案により得られる被覆菓子において、餡加
工物の凍結温度は−20゜C以下であり、通常のスト
ツカー温度にて羊かんの艷と感触とを維持するこ
とができ、餡加工物と冷菓とが同時に食べられる
にも拘らず異和感がなく、しかも冷菓分野におい
て従来経験されない表面の透明感が得られる。
さらに、本考案において使用される餡加工物
は、冷菓と組合せる必要上、そのゲル強度が重要
であるが、その強度をたとえば二、三の市販羊か
んと比較すれば次の通りである：
市販水羊かん：161ｇ／cm2、20゜C
市販本練り羊かん：2220ｇ／cm2、20゜C
本発明の餡加工物：1435ｇ／cm2、20゜C
（不動工業社製レオメータにより直径５ｍ／ｍ
の円筒型針を使用して測定）
〔考案の実施例〕
以下、添付図面を参照して本考案による被覆菓
子の製造を実施例につき説明する。
先ず、次の配合組成により餡加工物を調製す
る。
[Technical field to which the invention pertains] The present invention relates to a frozen confectionery coated with a processed bean paste. More specifically, the present invention relates to a covered confectionery in which a frozen dessert, such as ice cream, is directly and completely coated with a processed bean paste, such as yokan, made of raw bean paste, sugar, and a coagulant. be. [Prior art and its problems] Sweets that combine yokan and frozen desserts are disclosed in, for example, Japanese Utility Model Publications No. 26-5975, No. 26-7871, and No. 31-
Disclosed in each publication No. 18691. however,
The combinations of yokan and frozen desserts disclosed in these publications include yokan as a core body covered with frozen desserts such as ice cream and ice cream cakes, or simply layered confections of yokan and frozen desserts (covered confectionery). In either case, the frozen dessert, which easily melts, is exposed on the surface, making it difficult to eat. Furthermore, there are also known castella frozen desserts (Japanese Utility Model Publication No. 56-50779), in which frozen desserts are incorporated into castella cakes, and coated confectionery, in which frozen desserts are coated with amylopectin viscoelastic material (Japanese Unexamined Patent Publication No. 57-198051) by the present applicant. ing. However, no coated confectionery in which a frozen confectionery is directly and entirely covered with a processed bean paste such as yokan is known. Now, by using a predetermined ratio of bean paste raw materials and following a manufacturing method consisting of a predetermined process, it is possible to continuously and mass produce a previously unknown coated confectionery in which frozen desserts are entirely and directly covered with a processed bean paste. I found out that it is true. Moreover, the production can be carried out using known production equipment (biter lines) or with slight modifications. [Purpose of the invention] Therefore, the purpose of the present invention is to provide a coated confectionery made by covering a frozen dessert with a processed bean paste product of a predetermined sugar content, the main ingredients being raw bean paste, sugar, and coagulant in a predetermined ratio. It is in. [Key Points of the Invention] In the present invention, the frozen dessert is directly and substantially entirely covered (may be partially exposed) with the processed bean paste. Sugars that are one of the raw materials for processed bean paste include sugar, starch syrup, maltose, glucose, fructose, high-fructose corn syrup,
The sugar alcohol is selected from one type or a combination of two or more types, and the amount of sugar used is 35 to 70% by weight, preferably 45 to 60% by weight based on the weight of the processed bean paste. If the amount used is less than 35% by weight, the food will become frozen at the appropriate temperature for eating (-5 to -15°C), resulting in a poor texture and a stale and non-transparent appearance.
On the other hand, if the amount used exceeds 70% by weight, the sweetness becomes too strong and the freezing point becomes too high, making it impossible to form a shell. The coagulant, which is another raw material for the processed bean paste, is selected from one or a combination of two or more of agar, gelatin, tamarind seed polysaccharide, guar gum, roast bean gum, xanthan gum, and carrageenan, and the amount used is determined by the amount of the bean paste. 0.3 to 3 relative to the weight of the workpiece
% by weight, preferably 0.5-1.5% by weight. When the amount used is less than 0.3%, the filling becomes sauce-like,
Although a shell is formed, the gel does not set, so a yokan-like texture cannot be obtained. On the other hand, if the amount used exceeds 3%, the freezing point will become too high and the viscosity will become too high, so gel setting will proceed rapidly due to the temperature drop after pouring, and as a result, shell formation by suction removal of the unsolidified portion will not be possible. It becomes possible. Furthermore, the saccharide of the processed bean paste used in the present invention is B x . 45-70. Sugar content is Bx . If the sugar content is less than 45, it will still be in a frozen state even when you eat it, and you will not be able to get a yokan-like texture.If the sugar content is more than 70, the viscosity will be high and the gel will set too quickly, for the same reason as when there is too much coagulant. Shell formation becomes impossible. On the other hand, when producing covered frozen confectionery using the processed bean paste according to the present invention, raw bean paste, liquid sugar, and an appropriate amount of water are heated and kneaded, and when the temperature reaches 60°C or higher, solid sugar and coagulant are mixed. Add a mixture of and seasonings if necessary and heat and knead to a temperature of 90°C or higher.
Sugar content is B x . After adjusting it to 45 to 70%, it is poured into a mold in a brine tank, and the part that is in contact with the mold is solidified, and the unsolidified part inside is removed by suction to form a shell of the bean paste product. This is achieved by filling the ice cream with frozen confectionery mix, freezing it, removing it from the mold, and wrapping it with packaging material. This invention sets the gel set temperature below 40°C, prepares the processed bean paste to strengthen the final gel strength, and also reduces the viscosity of the processed bean paste by injecting it into the mold and removing the unsolidified portion by suction. By setting the temperature low to allow for the formation of a shell of the processed bean paste, the melting of the frozen confectionery mixture filled in the filling is greatly suppressed, thus making it possible to produce coated frozen confections using the processed bean paste, which was previously unknown. did. In the coated confectionery obtained by the present invention, the freezing temperature of the processed bean paste product is -20°C or lower, and the texture and feel of yokan can be maintained at normal stocker temperature, so that the processed bean paste product and the frozen dessert can be Even though they can be eaten at the same time, there is no discomfort, and the surface has a transparent texture that has not been previously experienced in the field of frozen desserts. Furthermore, the gel strength of the processed bean paste used in the present invention is important since it is necessary to combine it with frozen desserts, and its strength is compared with, for example, a few commercially available yokan as follows: Water Yokan: 161 g/cm 2 , 20°C Commercially-produced kneaded yokan: 2220 g/cm 2 , 20°C Processed bean paste of the present invention: 1435 g/cm 2 , 20°C (Diameter: 5 m/m measured using a rheometer manufactured by Fudo Kogyo Co., Ltd.
(measured using a cylindrical needle) [Example of the invention] Hereinafter, the production of a coated confectionery according to the invention will be described in accordance with an example with reference to the accompanying drawings. First, a processed bean paste product is prepared using the following composition.
所定割合の生餡と糖類と凝固剤とからなる所定
糖度の餡加工物により冷菓を被覆して本考案の被
覆菓子が得られ、この被覆菓子は従来未知の形態
および味覚を提供するのみならず、通常のストツ
カー温度でも羊かんの艷と感触とを維持し、冷菓
と餡加工物とを同時に食するにも拘らず異和感を
与えず、しかも従来冷菓市場では経験されないよ
うな表面の透明感を与える新規な被覆菓子を提供
し、真の技術の豊富化を意味するものである。
The coated confectionery of the present invention can be obtained by coating a frozen confectionery with a processed bean paste product of a predetermined sugar content consisting of a predetermined proportion of fresh bean paste, sugar, and a coagulant, and this coated confectionery not only provides a form and taste previously unknown. , maintains the texture and feel of yokan even at normal stock temperature, does not give a strange feeling even when frozen desserts and processed bean paste are eaten at the same time, and has a transparent surface that has not been previously experienced in the frozen dessert market. This represents a true enrichment of technology.
第１図は本考案による餡加工物で冷菓を被覆し
た被覆菓子の製造を示す製造フロー図であり、第
２図は第１図の工程で製造された被覆菓子の略斜
視図である。
１……冷菓、２……餡加工物、３……ステイツ
ク。
FIG. 1 is a manufacturing flow diagram showing the production of a covered confectionery in which a frozen confectionery is coated with a processed bean paste according to the present invention, and FIG. 2 is a schematic perspective view of the covered confectionery produced in the process of FIG. 1. 1...Frozen dessert, 2...Bean paste processed product, 3...Statsuku.
Claims (1)
する所定糖度の餡加工物をシエル成形し、この
餡加工物により直接にかつその略全体に冷菓を
被覆した被覆菓子からなり、前記糖類は砂糖、
水飴、マルトース、ブドウ糖、果糖、ブドウ糖
果糖液糖、糖アルコールの１種もしくは２種以
上の組合わせで構成すると共に、糖類の量が餡
加工物の35〜70重量％からなる餡加工物による
冷菓の被覆菓子。 (2) 前記糖類の量が餡加工物の45〜60重量％であ
る実用新案登録請求の範囲第１項記載の被覆菓
子。 (3) 凝固剤が寒天、ゼラチン、タマリンド種子多
糖類、グアガム、ローカストビーンガム、キサ
ンタンガム、カラギーナンの１種もしくは２種
以上の組合せからなる実用新案登録請求の範囲
第１項記載の被覆菓子。 (4) 凝固剤の量が餡加工物の0.3〜３重量％であ
る実用新案登録請求の範囲第１項記載の被覆菓
子。 (5) 凝固剤の量が餡加工物の0.5〜1.5重量％であ
る実用新案登録請求の範囲第４項記載の被覆菓
子。 (6) 餡加工物の糖度がBx．45〜70である実用新
案登録請求の範囲第１項記載の被覆菓子。[Scope of Claim for Utility Model Registration] (1) A processed bean paste product with a predetermined sugar content made of raw bean paste in a predetermined proportion, sugar, and a coagulant as the main raw materials is formed into a shell, and the processed bean paste is used to directly and almost entirely cover the product. It consists of a coated confectionery made by coating a frozen confectionery, and the saccharide is sugar,
Frozen confectionery made from processed bean paste, consisting of one or a combination of two or more of starch syrup, maltose, glucose, fructose, high-fructose corn syrup, and sugar alcohol, and containing 35 to 70% by weight of sugar coated confectionery. (2) The coated confectionery according to claim 1, wherein the amount of the sugar is 45 to 60% by weight of the processed bean paste. (3) The coated confectionery according to claim 1, wherein the coagulant is one or a combination of two or more of agar, gelatin, tamarind seed polysaccharide, guar gum, locust bean gum, xanthan gum, and carrageenan. (4) The coated confectionery according to claim 1, wherein the amount of the coagulant is 0.3 to 3% by weight of the processed bean paste. (5) The coated confectionery according to claim 4, wherein the amount of the coagulant is 0.5 to 1.5% by weight of the processed bean paste. (6) The sugar content of the processed bean paste is B x . 45 to 70. The coated confectionery according to claim 1 of the utility model registration claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14366083U JPS6051990U (en) | 1983-09-19 | 1983-09-19 | Frozen desserts coated with processed bean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14366083U JPS6051990U (en) | 1983-09-19 | 1983-09-19 | Frozen desserts coated with processed bean paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6051990U JPS6051990U (en) | 1985-04-12 |
| JPH0131027Y2 true JPH0131027Y2 (en) | 1989-09-22 |
Family
ID=30320608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14366083U Granted JPS6051990U (en) | 1983-09-19 | 1983-09-19 | Frozen desserts coated with processed bean paste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6051990U (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52131785U (en) * | 1976-03-31 | 1977-10-06 |
-
1983
- 1983-09-19 JP JP14366083U patent/JPS6051990U/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6051990U (en) | 1985-04-12 |
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