JPS6242714Y2 - - Google Patents

Info

Publication number

JPS6242714Y2

JPS6242714Y2 JP1985180203U JP18020385U JPS6242714Y2 JP S6242714 Y2 JPS6242714 Y2 JP S6242714Y2 JP 1985180203 U JP1985180203 U JP 1985180203U JP 18020385 U JP18020385 U JP 18020385U JP S6242714 Y2 JPS6242714 Y2 JP S6242714Y2

Authority

JP

Japan

Prior art keywords

bean paste

tip

leather

aperture

confectionery

Prior art date

1985-11-22

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

• Espacenet
• Global Dossier
• Discuss

• 230000007246 mechanism Effects 0.000 claims description 73
• 239000010985 leather Substances 0.000 claims description 60
• 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 53
• 244000046052 Phaseolus vulgaris Species 0.000 claims description 53
• 235000009508 confectionery Nutrition 0.000 claims description 44
• 239000004744 fabric Substances 0.000 claims description 32
• 230000005540 biological transmission Effects 0.000 claims description 26
• 235000013312 flour Nutrition 0.000 claims description 16
• 235000013372 meat Nutrition 0.000 claims description 13
• 238000004519 manufacturing process Methods 0.000 claims description 12
• 238000005034 decoration Methods 0.000 claims description 10
• 240000001417 Vigna umbellata Species 0.000 claims description 9
• 235000011453 Vigna umbellata Nutrition 0.000 claims description 9
• 238000007599 discharging Methods 0.000 claims description 7
• 241000209140 Triticum Species 0.000 claims description 3
• 235000021307 Triticum Nutrition 0.000 claims description 3
• 239000000843 powder Substances 0.000 claims description 3
• 238000007664 blowing Methods 0.000 claims 2
• 238000004898 kneading Methods 0.000 claims 1
• 230000002093 peripheral effect Effects 0.000 description 10
• 238000001125 extrusion Methods 0.000 description 8
• 230000033001 locomotion Effects 0.000 description 7
• 238000010586 diagram Methods 0.000 description 5
• 239000000463 material Substances 0.000 description 5
• 235000013311 vegetables Nutrition 0.000 description 4
• 238000004891 communication Methods 0.000 description 2
• 238000005520 cutting process Methods 0.000 description 2
• 238000009434 installation Methods 0.000 description 2
• 238000002156 mixing Methods 0.000 description 2
• TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
• 239000004278 EU approved seasoning Substances 0.000 description 1
• 235000006089 Phaseolus angularis Nutrition 0.000 description 1
• 244000000231 Sesamum indicum Species 0.000 description 1
• 235000003434 Sesamum indicum Nutrition 0.000 description 1
• 240000007098 Vigna angularis Species 0.000 description 1
• 235000010711 Vigna angularis Nutrition 0.000 description 1
• 239000003638 chemical reducing agent Substances 0.000 description 1
• 210000000078 claw Anatomy 0.000 description 1
• 239000012141 concentrate Substances 0.000 description 1
• 230000000994 depressogenic effect Effects 0.000 description 1
• 230000000694 effects Effects 0.000 description 1
• 238000005538 encapsulation Methods 0.000 description 1
• 238000005516 engineering process Methods 0.000 description 1
• 235000011194 food seasoning agent Nutrition 0.000 description 1
• 239000002075 main ingredient Substances 0.000 description 1
• 238000000465 moulding Methods 0.000 description 1
• 238000011017 operating method Methods 0.000 description 1
• 238000003825 pressing Methods 0.000 description 1
• 238000005096 rolling process Methods 0.000 description 1
• XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
• 238000003466 welding Methods 0.000 description 1