JPS63276445A - Production of sweet jelly of bean - Google Patents
Production of sweet jelly of beanInfo
- Publication number
- JPS63276445A JPS63276445A JP62111605A JP11160587A JPS63276445A JP S63276445 A JPS63276445 A JP S63276445A JP 62111605 A JP62111605 A JP 62111605A JP 11160587 A JP11160587 A JP 11160587A JP S63276445 A JPS63276445 A JP S63276445A
- Authority
- JP
- Japan
- Prior art keywords
- yokan
- acid ester
- fatty acid
- water
- heat
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract description 9
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 235000015110 jellies Nutrition 0.000 title abstract 5
- 239000008274 jelly Substances 0.000 title abstract 5
- 239000000194 fatty acid Substances 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 21
- 229930195729 fatty acid Natural products 0.000 claims abstract description 21
- -1 fatty acid ester Chemical class 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 7
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 6
- 230000035784 germination Effects 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 4
- 150000002148 esters Chemical group 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 229920001817 Agar Polymers 0.000 description 12
- 239000008272 agar Substances 0.000 description 12
- 210000004666 bacterial spore Anatomy 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 230000035755 proliferation Effects 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はようかんの製造法に関する。詳しくはようかん
にポリグリセリン脂肪酸エステルを添加することを特徴
とする安定なようかんの製造法番こ関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Yokan. The details relate to a method for producing stable yokan, which is characterized by adding polyglycerin fatty acid ester to yokan.
［産業上の利用分野コ
本発明のようかんの製造法は食生活におし）てようかん
を長期的に保存しいつでもどこでも簡便番こ衛生的に食
べられ、かつ経済的に製造する場合に有用なものである
。[Industrial Application Fields] The method for producing yokan of the present invention is useful for storing yokan for a long period of time, allowing it to be eaten hygienically, and economically producing it. It is something.
［従来の技術］
食生活の変化および嗜好の変化とともにようかんにおい
ても１甘さばなれ」の傾向がみられる。[Prior Art] Along with changes in eating habits and tastes, there is a tendency for yokan to become less sweet and savory.
ようかんの滅菌処理は、熱処理によるようかんの味の変
化をともなうため一般的な商業的滅菌であって完全な無
菌処理にはいたっていない、このように滅菌されたよう
かんは通常の保存条件では腐敗変質はおこさない、しか
しこのような滅菌条件下では耐熱性細菌胞子が残存して
いる。この耐熱性細菌胞子は普通の保存条件下では発芽
、増殖したりすることはきわめて稀であるためようかん
で問題になることは非常に少ない、しかしながら高温に
保存されたり糖度を低下させたようかんでは残存した耐
熱性細菌胞子が発芽、増殖してようかんを腐敗変質させ
てしまう、このような耐熱性細菌胞子を死滅させるため
に、滅菌温度を上げて行なう方法があるがこの方法は食
品の物理的、化学的性質に悪影響を与えてしまい、食品
としての価値が減少してしまうため滅菌温度を一定温度
以上に上げることはできない。またｐＨを５以下にする
方法があるが、これはようかんの味を変化させまずくな
ってしまう。Sterilization of Yokan is a common commercial sterilization process, as the taste of the Yokan changes due to heat treatment, and it is not completely sterile. Yokan that has been sterilized in this way will not spoil or deteriorate under normal storage conditions. However, under these sterilization conditions, heat-resistant bacterial spores remain. These heat-resistant bacterial spores rarely germinate or multiply under normal storage conditions, so they rarely pose a problem in yokan. However, they remain in yokan that has been stored at high temperatures or whose sugar content has been lowered. In order to kill these heat-resistant bacterial spores, which germinate and multiply, the food becomes spoiled and deteriorated, there is a method of raising the sterilization temperature. It is not possible to raise the sterilization temperature above a certain temperature because this will adversely affect the chemical properties and reduce the value as a food. There is also a method of lowering the pH to 5 or less, but this changes the taste of the yokan and makes it unpalatable.
［発明が解決しようとする問題点］
このようなことから、ようかんの滅菌温度を上げずによ
うかんに残存する耐熱性細菌胞子の死滅率を向上きせた
り、あるいは滅菌したようかんを長期保存しても耐熱性
細菌胞子の発芽、増殖を抑制する方法の開発が望まれて
いた。[Problems to be solved by the invention] For these reasons, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in the yokan without raising the sterilization temperature of the yokan, or to improve the killing rate of heat-resistant bacterial spores remaining in the yokan without raising the sterilization temperature of the yokan. It has been desired to develop a method to suppress the germination and proliferation of heat-resistant bacterial spores.
本発明は商業的滅菌法によって糖度の低いようかんをも
製造でき、高温での保存においても耐熱性細菌胞子の発
芽、増殖を抑制し、しかも長期にわって保存安定性の良
い方法を提供するものである。The present invention provides a method that can produce yokan with a low sugar content using a commercial sterilization method, suppresses the germination and proliferation of heat-resistant bacterial spores even when stored at high temperatures, and has good storage stability over a long period of time. It is.
［問題を解決するための手段］
本発明者らはようかんの高温あるいは長期保存期間中に
耐熱性細菌胞子の発芽、増殖を抑制ししかも保存安定性
の良いようかんの製造方法を開発する目的で鋭意研究を
行なった結果、ポリグリセリン脂肪酸エステルをようか
んに添加する製造法を発明した。[Means for Solving the Problem] The present inventors have worked diligently to develop a method for producing Yokan that suppresses the germination and proliferation of heat-resistant bacterial spores during high temperature or long-term storage of Yokan, and that has good storage stability. As a result of our research, we invented a manufacturing method that involves adding polyglycerol fatty acid ester to Japanese yokan.
本発明に用いられるポリグリセリン脂肪酸エステルは、
ポリグリセリンがジグリセリン、トリグリセリン、テト
ラグリセリン、ヘキサグリセリンオクタグリセリン、デ
カグリセリンなどの脂肪酸エステルである。ポリグリセ
リン脂肪酸エステルに用いられる脂肪酸はカプリル酸、
カプリン酸、ラウリン酸、ミリスチン酸、バルミチン酸
などの次素数８〜１６の飽和または不飽和の直鎖脂肪酸
であり、これらの脂肪酸は単独またはその混合物でも良
い、ポリグリセリン脂肪酸エステルは前記ポリグリセリ
ンのモノ、ジ、トリ、テトラの脂肪酸エステルでありな
かでもモノ、ジの脂肪酸エステルが望ましく、これらは
単独またはその混合物で用いることができる。The polyglycerol fatty acid ester used in the present invention is
Polyglycerin is a fatty acid ester such as diglycerin, triglycerin, tetraglycerin, hexaglycerin, octaglycerin, and decaglycerin. The fatty acids used in polyglycerin fatty acid ester are caprylic acid,
A saturated or unsaturated straight chain fatty acid with a prime number of 8 to 16, such as capric acid, lauric acid, myristic acid, and valmitic acid, and these fatty acids may be used alone or as a mixture thereof. Among mono-, di-, tri-, and tetra-fatty acid esters, mono- and di-fatty acid esters are particularly desirable, and these can be used alone or in a mixture thereof.
本発明に用いられるポリグリセリン脂肪酸エステルはよ
うかんに対して０．０２〜１．０％（重量部）添加する
。０．０２％未満の添加量では本発明の効果がなく、１
．０％以上の添加量ではポリグリセリン脂肪酸エステル
が食品の風味に影響を与えまた経済的にも高価になり望
ましくない。The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.02 to 1.0% (parts by weight) to the yokan. If the amount added is less than 0.02%, the present invention has no effect, and 1
．． If the amount added is 0% or more, the polyglycerin fatty acid ester affects the flavor of the food and becomes economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルと共にようかん
にグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、
プロピレングリコール脂肪酸エステル、ソルビタン脂肪
酸エステル、レシチンなどを添加することができる。Along with the polyglycerol fatty acid ester of the present invention, glycerin fatty acid ester, sucrose fatty acid ester,
Propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin, etc. can be added.
本発明のようかんは、白ようかん、小豆ようかん、抹茶
ようかん、東雲ようかん、梅ようかん、柚子ようかん、
栗ようかんなどの練りようかんの他、錦玉ようかん、蒸
しようかんなどがあげられる。なかでも本発明のようか
んは、糖度が低く、水分の多い水ようかんにおいてその
効果が最も期待できる。The yokan of the present invention includes white yokan, red bean yokan, matcha yokan, Shinonome yokan, plum yokan, yuzu yokan,
In addition to kneaded yokan such as chestnut yokan, there are also kindama yokan and steamed yokan. Among these, the yokan of the present invention is most expected to be effective in mizu yokan, which has a low sugar content and a high water content.
［作用］
本発明のポリグリセリン脂肪酸エステルは非常に親水性
が強＜ＨＬＢが大きい界面活性剤であるために細菌、酵
母、カビの表面の細胞膜上に作用して微生物の発芽、増
殖を抑制するものと推定される。[Action] Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and high HLB, it acts on the cell membranes on the surface of bacteria, yeast, and mold to suppress the germination and proliferation of microorganisms. It is estimated that
次に本発明を実施例によって説明する。Next, the present invention will be explained by examples.
実施例１
糸寒天２４ｇを、デカグリセリンモノミリスチン酸エス
テル４８ｇを溶解した水３５００ｇに浸してから加熱し
、沸騰させ℃糸寒天を完全に溶解きせた。その後砂糖９
００ｇを入れ溶解させ生あん１２００ｇと抹茶１２ｇを
ぬるま湯でといたものを入れ、再度沸騰させた。更に食
塩５ｇを入れ煮詰めて毛篩いで濾過し、４０〜５０℃ま
で冷却してカップに流して凝固させ水ようかんを得た。Example 1 24 g of thread agar was immersed in 3500 g of water in which 48 g of decaglycerin monomyristate was dissolved, and then heated and boiled to completely dissolve the thread agar. Then sugar 9
00g was added and dissolved, 1200g of fresh bean paste and 12g of matcha dissolved in lukewarm water were added, and the mixture was brought to a boil again. Further, 5 g of common salt was added, the mixture was boiled down, filtered through a hair sieve, cooled to 40 to 50°C, poured into a cup, and solidified to obtain water yokan.
水ようかんの水分は約６５％であった。この水ようかん
を更に１２０’Ｃで３０分間加熱殺菌した後標準寒天培
地で耐熱性細菌（５５°Ｃ１５日）を測定した。またこ
の水ようかんを４０°Ｃで７日間保存して状態を観察し
た。その結果を表１に示した。The water content of the water yokan was approximately 65%. This water yokan was further heat sterilized at 120'C for 30 minutes, and then the number of heat-resistant bacteria (55°C, 15 days) was measured on a standard agar medium. In addition, this water yokan was stored at 40°C for 7 days and its condition was observed. The results are shown in Table 1.
実施例２
糸寒天２４ｇを、デカグリセリンモノバルミチン酸エス
テル３２ｇを溶解した水３５００ｇに浸してから加熱し
、沸騰させて糸寒天を完全に溶解させた。その後砂糖９
００ｇを入れ溶解させ生あん１２００ｇと抹茶１２ｇを
ぬるま湯でといたものを入れ、再度沸騰させた。更に食
塩５ｇを入れ煮詰めて毛篩いで濾過し４０〜５０℃まで
冷却してカップに流して凝固させ水ようかんを得た。Example 2 24 g of thread agar was immersed in 3500 g of water in which 32 g of decaglycerin monovalmitic acid ester was dissolved, and then heated and boiled to completely dissolve the thread agar. Then sugar 9
00g was added and dissolved, 1200g of fresh bean paste and 12g of matcha dissolved in lukewarm water were added, and the mixture was brought to a boil again. Further, 5 g of common salt was added, boiled down, filtered through a hair sieve, cooled to 40 to 50°C, poured into a cup, and solidified to obtain mizuyokan.
水ようかんの水分は約６４％であった。この水ようかん
を更に１２０°Ｃで３０分間加熱殺菌した後標準寒天培
地で耐熱性細菌（５５°Ｃ１５日）を測定した。またこ
の水ようかんを４０℃で７日間保存して状態を観察した
。その結果を表１に示した。The water content of the water yokan was approximately 64%. This water yokan was further heat sterilized at 120°C for 30 minutes, and then the number of heat-resistant bacteria (55°C, 15 days) was measured on a standard agar medium. In addition, this water yokan was stored at 40°C for 7 days and its condition was observed. The results are shown in Table 1.
実施例３
糸寒天２４ｇを、デカグリセリンモノラウリン酸エステ
ル２０ｇとショ糖モノバルミチン酸エステル１０ｇを溶
解した水３５００ｇに浸してから加熱し、沸騰させて糸
寒天を完全に溶解移せた。Example 3 24 g of thread agar was immersed in 3500 g of water in which 20 g of decaglycerin monolaurate and 10 g of sucrose monovalmitate were dissolved, and then heated and boiled to completely dissolve and transfer the thread agar.
その後砂糖９００ｇを入れ溶解させ生あん１２００ｇと
抹茶１２ｇをぬるま湯でといたものを入れ再度沸騰させ
た。更に食塩５ｇを入れ煮詰めて毛篩いで濾過し４０〜
５０°Ｃまで冷却してカップに流して凝固させ水ようか
んを得た。水ようかんの水分は約６６％であった。この
水ようかんを更に１２０°Ｃで３０分間加熱殺菌した後
標準寒天培地で耐熱性細菌（５５°Ｃ１５日）を測定し
た。またこの水ようかんを４０°Ｃで７日間保存して状
態を観察した。その結果を表１に示した。After that, 900g of sugar was added and dissolved, then 1200g of fresh bean paste and 12g of matcha dissolved in lukewarm water were added and brought to a boil again. Add 5g of salt, boil it down and filter it through a hair sieve.
The mixture was cooled to 50°C, poured into a cup, and solidified to obtain mizuyokan. The water content of the water yokan was about 66%. This water yokan was further heat sterilized at 120°C for 30 minutes, and then the number of heat-resistant bacteria (55°C, 15 days) was measured on a standard agar medium. In addition, this water yokan was stored at 40°C for 7 days and its condition was observed. The results are shown in Table 1.
比較例１
糸寒天２４ｇを水３５００ｇに浸してから加熱し、沸騰
させて糸寒天を完全に溶解させた。その後砂糖９００ｇ
を入れ溶解させ生あん１２００ｇと抹茶１２ｇをぬるま
湯でといたものを入れ、再度沸騰させた。更に食塩５ｇ
を入れ煮詰めて毛篩いで濾過し４０〜５０°Ｃまで冷却
してカップに流して凝固させ水ようかんを得た。水よう
かんの水分は約６４％であった。この水ようかんを更に
１２０°Ｃで３０分間加熱殺菌した後、標準寒天培地で
耐熱性細菌（５５℃、５日）を測定した。またこの水よ
うかんを４０°Ｃで７日間保存して状態を観察した。そ
の結果を表１に示した。Comparative Example 1 24 g of thread agar was immersed in 3500 g of water and heated to boil to completely dissolve the thread agar. Then 900g sugar
1200g of fresh bean paste and 12g of matcha dissolved in lukewarm water were added and brought to a boil again. Plus 5g of salt
The mixture was boiled down, filtered through a hair sieve, cooled to 40-50°C, poured into a cup, and solidified to obtain water yokan. The water content of the water yokan was about 64%. After further heating and sterilizing this water yokan at 120°C for 30 minutes, heat-resistant bacteria (55°C, 5 days) were measured on a standard agar medium. In addition, this water yokan was stored at 40°C for 7 days and its condition was observed. The results are shown in Table 1.
［本発明の効果コ
本発明のポリグリセリン詣肪酸エステルを添加し光よう
かんは、実施例の結果から明らかな様に表１ ようかん
の菌検査と保存テスト
製造工程中に残存あるいは汚染した耐熱性細菌胞子が発
芽、増殖するのを抑制する。そのためにようかんを製造
するに際して特別の処理を必要とせずに、ようかんの腐
敗変質を防止し長期間安定に保存することができる。ま
た嗜好の変化例えば「甘さばなれ」に対応した糖度の低
いようかんなどの新しい商品の開発が可能となる。[Effects of the present invention] As is clear from the results of the examples, the effects of the present invention are as follows. Inhibits germination and proliferation of bacterial spores. Therefore, the yokan can be stored stably for a long period of time without the need for special treatment when producing the yokan. It will also be possible to develop new products such as yokan with a low sugar content in response to changes in tastes, such as ``sweetness''.
Claims (3)
することを特徴とするようかんの製造法(1) A method for manufacturing yokan, characterized by blending polyglycerin fatty acid ester with yokan
８〜１６である特許請求の範囲第１項記載のようかんの
製造法(2) The method for producing yokan according to claim 1, wherein the fatty acid of the polyglycerol fatty acid ester has 8 to 16 carbon atoms.
２〜１．０重量％である特許請求の範囲第１項記載のよ
うかんの製造法(3) Addition amount of polyglycerin fatty acid ester is 0.0
2 to 1.0% by weight of the method for producing yokan according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62111605A JPS63276445A (en) | 1987-05-07 | 1987-05-07 | Production of sweet jelly of bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62111605A JPS63276445A (en) | 1987-05-07 | 1987-05-07 | Production of sweet jelly of bean |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63276445A true JPS63276445A (en) | 1988-11-14 |
| JPH058655B2 JPH058655B2 (en) | 1993-02-02 |
Family
ID=14565580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62111605A Granted JPS63276445A (en) | 1987-05-07 | 1987-05-07 | Production of sweet jelly of bean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63276445A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0855078A (en) * | 1994-08-12 | 1996-02-27 | Nec Commun Syst Ltd | Package mounting information collecting system |
| KR101877677B1 (en) * | 2017-05-12 | 2018-07-11 | 두산중공업 주식회사 | Rotating parts, method of manufacturing the same and steam turbine including the same |
-
1987
- 1987-05-07 JP JP62111605A patent/JPS63276445A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH058655B2 (en) | 1993-02-02 |
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