JPH03259043A - Transparent hen's egg solution - Google Patents
Transparent hen's egg solutionInfo
- Publication number
- JPH03259043A JPH03259043A JP2053815A JP5381590A JPH03259043A JP H03259043 A JPH03259043 A JP H03259043A JP 2053815 A JP2053815 A JP 2053815A JP 5381590 A JP5381590 A JP 5381590A JP H03259043 A JPH03259043 A JP H03259043A
- Authority
- JP
- Japan
- Prior art keywords
- transparent
- eggs
- protease
- lipase
- chicken
- 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
- 239000004365 Protease Substances 0.000 claims abstract description 21
- 108091005804 Peptidases Proteins 0.000 claims abstract description 20
- 102000004882 Lipase Human genes 0.000 claims abstract description 15
- 108090001060 Lipase Proteins 0.000 claims abstract description 15
- 239000004367 Lipase Substances 0.000 claims abstract description 15
- 235000019421 lipase Nutrition 0.000 claims abstract description 15
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims description 18
- 210000000991 chicken egg Anatomy 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 abstract description 7
- 239000007853 buffer solution Substances 0.000 abstract description 5
- 239000000243 solution Substances 0.000 abstract description 5
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- KMPHTYSTEHXSTL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;2-hydroxypropanoic acid Chemical compound [Na+].CC(O)C(O)=O.CC(O)C([O-])=O KMPHTYSTEHXSTL-UHFFFAOYSA-M 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 38
- 102000004190 Enzymes Human genes 0.000 description 19
- 108090000790 Enzymes Proteins 0.000 description 19
- 229940088598 enzyme Drugs 0.000 description 19
- 241000287828 Gallus gallus Species 0.000 description 17
- 235000019419 proteases Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- 102000035195 Peptidases Human genes 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 235000015872 dietary supplement Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 101001091385 Homo sapiens Kallikrein-6 Proteins 0.000 description 2
- 102100034866 Kallikrein-6 Human genes 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108090000270 Ficain Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- -1 promelain Proteins 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は透明な鶏卵液に関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to transparent chicken egg liquid.
更に詳細には、本発明はプロテアーゼとリパーゼで実質
的に透明とした透明鶏卵液に関するものである。More particularly, the present invention relates to transparent egg fluid made substantially clear by protease and lipase.
本発明においては、物理的、化学（薬品）釣力法によら
ず、温和な酵素処理によって得られた、消化の良い透明
鶏卵液を提供出来るので、食品素材として、老人・乳幼
児の栄養剤や不透明を好ましくないとする各種食品やド
リンク剤等に採用することが出来る。また、この透明液
は皮膚に対する親和性が極めて良く化粧品への応用も考
えられる。このように鶏卵液を酵素剤により透明化する
ことにより、鶏卵の用途を大きく広げることとなり、鶏
卵業界に大きく貢献するものである。In the present invention, it is possible to provide easily digestible transparent chicken egg liquid obtained by mild enzyme treatment without using physical or chemical (drug) fishing methods, so it can be used as a food material for nutritional supplements for the elderly and infants. It can be used in various foods and drinks where opacity is undesirable. Furthermore, this transparent liquid has an extremely high affinity for the skin and can be applied to cosmetics. By making chicken egg liquid transparent using an enzyme agent in this way, the uses of chicken eggs will be greatly expanded, and this will greatly contribute to the egg industry.
（従来技術及び問題点）
一般に、液卵及び鶏卵の水溶液は小粒子のため濁って懸
濁しており、不透明で透明感はなく、全卵又は液卵を用
いて、各種食品やドリンク剤を製造したとき、全卵の存
在は不透明さで証明されて、好ましくない場合もある。(Prior art and problems) In general, aqueous solutions of liquid eggs and chicken eggs are cloudy and suspended due to small particles, and are opaque and not transparent. Whole eggs or liquid eggs are used to manufacture various foods and drinks. When this happens, the presence of whole eggs is evidenced by opacity, which may be undesirable.
又、老人、乳幼児の栄養剤として鶏卵を使用した場合、
消化しにくい脂質を多く含んでいるので消化不良を起こ
す場合が多い。In addition, when eggs are used as nutritional supplements for the elderly and infants,
It often causes indigestion because it contains a lot of hard-to-digest fat.
従来、鶏卵を透明化した技術は存在しない。Until now, there has been no technology to make chicken eggs transparent.
（問題点を解決するための手段）
本発明者らは、鶏卵液中の不透明の原因となる小粒子を
消し、全体を透明とすれば、鶏卵の用途は更に拡大出来
るとの発想のもとに鋭意研究したところ、液卵及び鶏卵
液がプロテアーゼとリパーゼで処理すれば実質的に透明
とすることが出来ることが分かったのである。又、鶏卵
液を透明にすることにより高分子の蛋白質が部分的に分
解され、人体中でより消化され易くなり、不溶性の脂質
の一部は製造中に分離除去され、透明液中には脂質が少
量となり、老人、乳幼児が摂取した場合、消化不良が起
こりにくくなることも判明した。(Means for solving the problem) The present inventors based on the idea that the uses of chicken eggs could be further expanded if the small particles that cause opacity in chicken egg liquid were eliminated and the whole egg became transparent. After extensive research, it was discovered that liquid eggs and chicken egg liquid could be made substantially transparent by treating them with protease and lipase. In addition, by making the egg liquid transparent, the high-molecular proteins are partially decomposed, making it easier to digest in the human body, and some of the insoluble lipids are separated and removed during production, and the transparent liquid contains lipids. It was also found that ingested by the elderly and infants, it is less likely to cause indigestion.
本発明は、これらの新知見に基づき更に検討した結果、
完成されたものであって、鶏卵をプロテアーゼとリパー
ゼで処理してなる透明鶏卵に関するものである。As a result of further studies based on these new findings, the present invention is based on the following:
It is a completed product and relates to transparent chicken eggs made by treating chicken eggs with protease and lipase.
本発明において原料となるのは、生卵、鶏卵粉、鶏卵液
等鶏卵又はその加工品一般であるが、鶏卵加工品として
は市販品も適宜使用できる。In the present invention, the raw materials are chicken eggs or their processed products in general, such as raw eggs, egg powder, chicken egg liquid, etc., but commercially available products can also be used as appropriate as the processed chicken eggs.
本発明においては酵素を使用して鶏卵を透明化するので
あるが、酵素としてはプロテアーゼとリパーゼを使用す
る。In the present invention, enzymes are used to make chicken eggs transparent, and the enzymes used are protease and lipase.
プロテアーゼとしては、ペプシン、トリプシン、キモト
リプシン等動物起源の酵素；パパイン、プロメレイン、
フィシン等植物起源の酵素；糸状菌、酵母、細菌プロテ
アーゼ等微生物起源の酵素が適宜使用することができる
が、これらの酵素としては粗製のものでもまた醸造業や
食品工業において用いられている市販の酵素剤も有利に
使用できる。Proteases include enzymes of animal origin such as pepsin, trypsin, and chymotrypsin; papain, promelain,
Enzymes of plant origin such as ficin; enzymes of microbial origin such as filamentous fungi, yeast, and bacterial proteases can be used as appropriate; however, these enzymes may be crude or commercially available enzymes used in the brewing and food industries. Enzymatic agents can also be used advantageously.
その例としては、リゾプス属菌から得られたプロテアー
ゼにューラーゼ：天野製薬（株）製）、アスペルギルス
属菌等から得られたプロテアーゼなどが有利に使用され
るが、その他の蛋白分解酵素でも鶏卵を透明化できるも
のであれば適宜使用できるものである。これらのプロテ
アーゼは、１種を単独で用いてもよいし２種以上を併用
してもよい。As examples, proteases obtained from Rhizopus bacteria, Eulase (manufactured by Amano Pharmaceutical Co., Ltd.), proteases obtained from Aspergillus bacteria, etc. are advantageously used, but other proteolytic enzymes can also be used to degrade chicken eggs. Any material that can be made transparent can be used as appropriate. These proteases may be used alone or in combination of two or more.
リパーゼとしても、鶏卵を透明化できる酵素であれば各
種の起源のものが単用ないし２種以上併用してもよい。Lipases of various origins may be used singly or in combination of two or more as long as they are enzymes capable of making chicken eggs transparent.
もちろん、粗製酵素のほか市販の酵素剤も有利に使用す
ることができる。Of course, in addition to crude enzymes, commercially available enzyme preparations can also be advantageously used.
これらの酵素は、同時に使用してもよいし、添加時期を
ずらして使用してもよい。前者の場合、プロテアーゼと
リパーゼを共に含有する市販の酵素剤を使用してもよく
５例えばニューラーゼＦ、プロテアーゼＭ（天野製薬（
株）製）等が有利に使用できる。These enzymes may be used simultaneously or at different times of addition. In the former case, commercially available enzyme preparations containing both protease and lipase may be used5, such as Neurase F, Protease M (Amano Pharmaceutical Co., Ltd.
Co., Ltd.) etc. can be advantageously used.
プロテアーゼとリパーゼによって全卵中の不透明な懸濁
が透明化されるメカニズムの詳細は今後の研究にまたね
ばならないが、一応、次のように推定される。The details of the mechanism by which the opaque suspension in whole eggs is made transparent by protease and lipase will have to be investigated in the future, but it is assumed as follows.
即ち、鶏卵の０．３μｍの小粒子は溶液中で凝集する作
用があり、しばしば１０μｍの固まりになっている。プ
ロテアーゼとリパーゼは不溶性の各粒子の表面に作用し
、鶏卵の構成成分の蛋白質やリポ蛋白質を分解小分子化
（電気泳動で確認）して、水に溶解し易くする。そのた
め固まりになった粒子が溶解し易くなり、透明な溶液と
なるものと考えられる。That is, the small particles of 0.3 μm of chicken eggs have the effect of agglomerating in a solution, and often become agglomerated with a size of 10 μm. Protease and lipase act on the surface of each insoluble particle, breaking down the proteins and lipoproteins that are the constituent components of chicken eggs into small molecules (confirmed by electrophoresis), and making them easier to dissolve in water. It is thought that this makes it easier for the particles that have become agglomerated to dissolve, resulting in a transparent solution.
プロテアーゼとリパーゼを含む酵素剤の種類や酵素反応
ｐＨ，反応温度によって鶏卵の透明化にかなりの強弱が
あるので、あらかじめ鶏卵の透明化の強いプロテアーゼ
とリパーゼを選択し、その反応条件を求めておく必要が
ある。The transparency of chicken eggs varies greatly depending on the type of enzyme agent including protease and lipase, the enzyme reaction pH, and the reaction temperature, so select the protease and lipase that have a strong ability to make chicken eggs transparent, and find out the reaction conditions in advance. There is a need.
酵素剤としては精製したものを使用するが、食品加工製
造に使用出来る市販の粗酵素剤で充分であり、鶏卵重量
に対して０．０１〜１０％程度添加される。Although purified enzymes are used, commercially available crude enzymes that can be used in food processing are sufficient, and are added in an amount of about 0.01 to 10% based on the weight of eggs.
反応ρ（１はプロテアーゼとリパーゼの種類によって異
なるが、一般的にｐＨ３〜６、好ましくはｐＨ４〜５の
範囲である。ｐＨの調整は乳酸−乳酸ソーダ緩衝液０．
０１〜２Ｍを用いて最適反応ｐＨの４〜５にする。ただ
し、緩衝液は酢酸、アスコルビン酸、リンゴ酸、クエン
酸、コハク酸、酒石酸等の食品添加物である有機酸であ
ればｐＨ調整に使用出来る。The reaction ρ (1 varies depending on the type of protease and lipase, but is generally in the range of pH 3 to 6, preferably pH 4 to 5.Adjustment of pH is carried out using a lactic acid-sodium lactate buffer solution with a 0.
01-2M to bring the optimum reaction pH to 4-5. However, the buffer can be used for pH adjustment as long as it is an organic acid that is a food additive, such as acetic acid, ascorbic acid, malic acid, citric acid, succinic acid, or tartaric acid.
反応は３０〜５５℃、好ましくは４０〜５０℃で、鶏卵
、粗酵素剤、緩衝液をガラス等の容器にいれ１反応液全
体を例えば３０〜３００ｒｐｍで振どう撹拌しつつ行う
。The reaction is carried out at a temperature of 30 to 55°C, preferably 40 to 50°C, by placing eggs, a crude enzyme agent, and a buffer solution in a container such as glass, and stirring the entire reaction solution at, for example, 30 to 300 rpm.
鶏卵濃度が２０％以下程度で薄い場合は３〜５時間で透
明となるが、２０％以上の場合は５〜２０時間かかって
透明となる。If the egg concentration is thin, about 20% or less, it will become transparent in 3 to 5 hours, but if it is 20% or more, it will take 5 to 20 hours to become transparent.
これらの各種条件は、プロテアーゼとリパーゼを含有す
る酵素剤を使用した場合のものであるが、個々の酵素を
独立して使用する場合も上記に準じて実施すればよい。These various conditions are for the case where an enzyme agent containing protease and lipase is used, but when using each enzyme independently, it may be carried out according to the above.
このようにして得られた透明鶏卵液は、そのまま使用し
てもよいし、あるいはこれを分離した後、常法にしたが
って濾過、濃縮、噴霧乾燥、凍結乾燥したりして、食品
加工用、化粧品加工用、医薬品加工用に供されるもので
ある。The transparent chicken egg liquid obtained in this way may be used as it is, or it may be separated and then filtered, concentrated, spray-dried, or freeze-dried according to conventional methods for use in food processing, cosmetics, etc. It is used for processing and pharmaceutical processing.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例１ 市販の鶏卵を割卵し、生卵を取り出し、良く懸濁する。Example 1 Break commercially available chicken eggs, take out the raw eggs, and suspend them well.
９倍の緩衝液を加えてｐＨ４，５に調整する。Add 9x buffer to adjust pH to 4.5.
生卵の２％の酵素剤にューラーゼＦ）を添加し、５０℃
、６０ｒｐｍで三角フラスコ中（ｗｋ卵濃度１０％懸濁
液１０ＩＩＩＱ）で振どう撹拌しつつ３〜４時間反応さ
せて鶏卵透明液を得た。Add Eulase F) to 2% enzyme preparation of raw eggs and heat at 50°C.
The mixture was reacted for 3 to 4 hours with shaking at 60 rpm in an Erlenmeyer flask (wk egg concentration 10% suspension 10IIIQ) to obtain a transparent chicken egg liquid.
実施例２ 市販の鶏卵を割卵し、生卵を取り出し、良く懸濁する。Example 2 Break commercially available chicken eggs, take out the raw eggs, and suspend them well.
４倍の緩衝液を加えてｐＨ４，４に調整する。Add 4x buffer solution to adjust pH to 4.4.
生卵の０．３％のニューラーゼＦと０．７％のプロテア
ーゼＭを添加し、５０℃、６０ｒｐｎ＋で三角フラスコ
中（鶏卵濃度２５％懸濁液１０ｎ＋１２）で振どう撹拌
しつつ５〜６時間反応させて鶏卵透明液を得た。Add 0.3% Neurase F and 0.7% Protease M from raw eggs, and stir in an Erlenmeyer flask (25% chicken egg suspension 10n + 12) at 50°C and 60 rpm for 5 to 6 minutes. A clear chicken egg liquid was obtained by reacting for a period of time.
（発明の効果）
本発明によって透明鶏卵液が得られるが、この透明鶏卵
液は従来未知の新規物質であるばかりでなく、栄養剤、
ドリンク剤として直接利用できるほか、各種の食品基材
、化粧品基材、医薬品基材等としても広く利用すること
ができる。(Effects of the Invention) According to the present invention, transparent chicken egg liquid can be obtained, but this transparent chicken egg liquid is not only a new substance that was previously unknown, but also a nutritional supplement.
In addition to being directly usable as a drink, it can also be widely used as a base material for various foods, cosmetics, pharmaceuticals, etc.
Claims (1)
実質的に透明とした鶏卵透明液。(1) Egg clear liquid made substantially transparent by treating chicken egg solution with protease and lipase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2053815A JPH03259043A (en) | 1990-03-07 | 1990-03-07 | Transparent hen's egg solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2053815A JPH03259043A (en) | 1990-03-07 | 1990-03-07 | Transparent hen's egg solution |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03259043A true JPH03259043A (en) | 1991-11-19 |
| JPH0545227B2 JPH0545227B2 (en) | 1993-07-08 |
Family
ID=12953293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2053815A Granted JPH03259043A (en) | 1990-03-07 | 1990-03-07 | Transparent hen's egg solution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03259043A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5138461A (en) * | 1974-09-26 | 1976-03-31 | Taiyo Fuudo Kk | Jofunmatsuinryono seizoho |
| JPS56440A (en) * | 1979-06-18 | 1981-01-06 | Denki Kagaku Kogyo Kk | Method of building panel floor |
-
1990
- 1990-03-07 JP JP2053815A patent/JPH03259043A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5138461A (en) * | 1974-09-26 | 1976-03-31 | Taiyo Fuudo Kk | Jofunmatsuinryono seizoho |
| JPS56440A (en) * | 1979-06-18 | 1981-01-06 | Denki Kagaku Kogyo Kk | Method of building panel floor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0545227B2 (en) | 1993-07-08 |
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