JPS6359865A - Preparation of boiled beans having high preservability - Google Patents
Preparation of boiled beans having high preservabilityInfo
- Publication number
- JPS6359865A JPS6359865A JP61202174A JP20217486A JPS6359865A JP S6359865 A JPS6359865 A JP S6359865A JP 61202174 A JP61202174 A JP 61202174A JP 20217486 A JP20217486 A JP 20217486A JP S6359865 A JPS6359865 A JP S6359865A
- Authority
- JP
- Japan
- Prior art keywords
- boiled beans
- fatty acid
- beans
- acid ester
- boiled
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 36
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract 3
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 24
- 229930195729 fatty acid Natural products 0.000 claims abstract description 24
- -1 fatty acid ester Chemical class 0.000 claims abstract description 19
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 6
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 4
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000035784 germination Effects 0.000 abstract description 3
- 230000035755 proliferation Effects 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 241001107116 Castanospermum australe Species 0.000 description 4
- 235000021279 black bean Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 235000021332 kidney beans Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241001440346 Tamba Species 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 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
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】 本発明は保存性の良い煮豆の製造法に関する。[Detailed description of the invention] The present invention relates to a method for producing boiled beans with good shelf life.
詳しくは煮豆の製造工程において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保存性の良い煮豆
の製造法に関する。Specifically, the present invention relates to a method for producing boiled beans with good shelf life, which is characterized by adding polyglycerol fatty acid ester in the production process of boiled beans.
（産業上の利用分野）
食生活の中で、煮豆は栄養バランスの良い代表的なおか
ずの一つとして、古くより日本人に親しまれてきた。家
庭での主婦の調理によるところが大部分であるが、商業
的レベルの調理食品として、近年惣菜業界において大き
なシェアーを占めるに至っている。又、ポリグリセリン
脂肪酸エステルは強力なＯ／Ｗ、Ｗ１０乳化系を作り、
耐熱性、耐塩性に優れた特徴を持つ非常に重要な乳化剤
である。(Industrial Application Field) Boiled beans have been popular among Japanese people since ancient times as one of the representative side dishes with good nutritional balance in their diet. Most of the time it is prepared by housewives at home, but in recent years it has come to occupy a large share of the prepared food industry as a commercially prepared food. In addition, polyglycerin fatty acid ester creates a strong O/W, W10 emulsification system,
It is a very important emulsifier with excellent heat resistance and salt resistance.
（従来の技術）
煮豆の製造法は、家庭でのいわゆる「料理、のレベルの
ものから、商業的に大量生産されているものまで巾広く
多種多様であるが、基本的には豆類を浸漬し、膨張許せ
た後、砂糖、正油、調味料等を加えて加熱するものであ
る。その後の保存方法としては、そのまま器にとってお
くか、冷蔵庫に保管しておくなどの方法がある他、真空
バックレトルトバックなどの包装を行ない保存性を高め
ることなどが知られている。(Conventional technology) There are a wide variety of methods for producing boiled beans, from those used at home for cooking to those mass-produced commercially, but the basic method is to soak beans. After allowing it to expand, it is heated by adding sugar, oil, seasonings, etc. After that, there are several ways to preserve it, such as keeping it in a container, storing it in the refrigerator, and vacuuming it. It is known that packaging such as a retort bag is used to improve storage stability.
しかしながら、常温あるいは冷蔵にて保管した場合、そ
の殺菌条件及び保存条件によって異なるが、微生物の増
殖により、腐敗現象が生じる。However, when stored at room temperature or refrigerated, spoilage occurs due to the growth of microorganisms, depending on the sterilization and storage conditions.
特に有害細菌が存在する場合には、食中毒を引き起こす
原因ともなり長期の保存は不可能であった。この問題を
解決するために、食品用防腐剤を添加する事がなされて
いるが、効果が不充分であり、解決に至っていない。In particular, if harmful bacteria were present, it could cause food poisoning, making long-term storage impossible. In order to solve this problem, food preservatives have been added, but the effect is insufficient and no solution has been reached.
（発明が解決しようとする問題点）
商業的レベルにおいては、θｉｆ、通上どうしても長期
間の保存が不可欠であり、現状は１週間以上の保存性が
必要とされている。このことから商業的滅菌を行なわず
、常温にて、長期保存が可能な煮豆の製造法の開発が望
まれていた。(Problems to be Solved by the Invention) On a commercial level, long-term storage is essential for θif, and currently a storage life of one week or more is required. For this reason, there has been a desire to develop a method for producing boiled beans that can be stored for long periods at room temperature without commercial sterilization.
本発明は煮豆の製造工程において、商業的滅菌を行なわ
ず、従来の方法によって製造し冷蔵〜温蔵において微生
物の増殖を抑制し保存性を長期間保持する方法を提供す
るものである。The present invention provides a method for manufacturing boiled beans by a conventional method without commercial sterilization, suppressing the growth of microorganisms in refrigerated to warm storage, and maintaining shelf life for a long period of time.
（問題を解決ｊ−るための手段）
本発明者らは、煮豆を保管する上で、保存性を長期間保
持する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ニスデルを煮豆の製造工程にて
添加してなる保存性の良い煮豆の製造法を発明した。す
な１つも、煮豆の製造工程においてポリグリセリン脂肪
酸ニスデルを０．００１〜５重量り６添加するをことを
特徴とする保存性の良い煮豆の製造法である。(Means for solving the problem) The present inventors conducted extensive research with the aim of developing a method for preserving boiled beans for a long period of time, and as a result, they discovered that polyglycerin fatty acid Nisdel. We have invented a method for producing boiled beans that has a good shelf life and is added during the production process of boiled beans. The first is a method for producing boiled beans with good shelf life, which is characterized by adding 0.001 to 5 parts by weight of polyglycerin fatty acid Nisdel in the production process of boiled beans.
本発明における煮豆の原料である夏類は、大豆、緑豆、
黒豆、インゲン豆、小豆、金時豆等で、特に限定される
ものでない。次に砂糖、圧油、調味料停の若味原判は多
種多様であって嗜好性の範囲で選択されるものであり、
又、配合割合も任意に決定きれれば良く全く制限するも
のではない。The summer vegetables that are the raw materials for the boiled beans in the present invention include soybeans, mung beans,
Examples include black beans, kidney beans, adzuki beans, red kidney beans, etc., and are not particularly limited. Next, there are a wide variety of young taste bases containing sugar, pressure oil, and seasonings, and they are selected based on taste.
Further, the blending ratio may be arbitrarily determined and is not limited at all.
製造工程は、従来より行なわれている方法で良く、本発
明においては、加熱工程前もしくは中にポリグリセリン
脂肪酸エステルを添加するのみで良い。添加方法及び時
期はほとんど限定しなくて良く煮豆全般に分散されれば
良い。The manufacturing process may be a conventional method, and in the present invention, it is sufficient to simply add the polyglycerol fatty acid ester before or during the heating process. There is no need to limit the method and timing of addition, as long as it is dispersed throughout the boiled beans.
本発明に用いられるポリグリセリン脂肪酸エステルは、
ヘキサグリセリン、オクタグリセリン、デカグリセリン
、エイコザグリセリン、トリアコンタグリセリンなど平
均重合度６以上、または水酸基価が９７０以下のポリグ
リセリン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、ミリスチン酸、バル
ミチン酸、ステアリン酸、ベヘニン酸、オレイン酸、ヤ
シ脂肪酸などの炭素数１４以上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
合物でもよい。The polyglycerol fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less, such as hexaglycerin, octaglycerin, decaglycerin, eicozaglycerin, and triacontaglycerin. The fatty acids used in the polyglycerin fatty acid ester are saturated or unsaturated straight chain fatty acids having 14 or more carbon atoms, such as myristic acid, balmitic acid, stearic acid, behenic acid, oleic acid, and coconut fatty acid. It may be used alone or as a mixture thereof.
本発明のポリグリセリン脂肪酸エステルは、平均重合度
６以上のポリグリセリンのモノ、ジ、トリ、テトラ、ペ
ンタの脂肪酸エステルであり、なかでもモノ、ジ、ｌ・
り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 polyglycerin fatty acid ester of the present invention is a mono-, di-, tri-, tetra-, or penta-fatty acid ester of polyglycerin having an average degree of polymerization of 6 or more, and among them, mono-, di-, l-,
Preferred are fatty acid esters, which can be used alone or in mixtures 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煮
豆に対して、０．００１％〜５り６（重量部）添加する
。好ましくは食品に対して、０．０１〜０．３％（重量
部）添加する。０．００１％以下の添加量では本発明の
効果がなく、５％以上の添加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、望ましくない。The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.001% to 50% (parts by weight) to the boiled beans. Preferably, it is added in an amount of 0.01 to 0.3% (parts by weight) to the food. If the amount added is less than 0.001%, the effect of the present invention will not be achieved, and if the amount added is more than 5%, the polyglycerin fatty acid ester will affect the flavor of the food, which is not desirable.
（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
が強く、ＨＬ Ｂ値が大きい界面活性剤であるために、
微生物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。(Function) Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value,
It is presumed that it acts on the cell membrane of microorganisms and suppresses their germination and proliferation.
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 煮豆の配合を下記する。Example 1 The composition of boiled beans is shown below.
（配 合） （Ｋｇ）大豆（洗
浄したもの）２４
水 １００砂糖
１８
正油 。(Composition) (Kg) Soybeans (washed) 24 Water 100 Sugar
18 Soy sauce.
食塩 ０．５グルタミン
酸ソーダ ０，２−二埜二と］（グー上
がン二二１６Ｕ ０−−−−□
４−手−ジ合 計 １４
８．７３収 址 約 ６０
Ｋｇ上記配合にて、北海道産大豆を水洗浄した後、上記
配合中の水に約１０時間浸漬させる。２００容の二重釜
にて、約４時間加熱し大豆を柔らかくシ、ポリグリセリ
ンバルミチン酸エステル（サンソフトＱ−１６Ｕ、太陽
化学（株）製）を添加する。仕上がり大豆煮豆に対して
０．０５重量％に相当する。次いで、砂糖、圧油、他を
常法により加え、約５時間煮つめる。約６０Ｋｇの大豆
煮豆が得られる。Salt 0.5 Sodium glutamate 0.2-Ninoji]
4-hand-ji total 14
8.73 yen Approximately 60
After washing Hokkaido soybeans with water in the above formulation, they are immersed in water in the above formulation for about 10 hours. The soybeans are heated in a 200-volume double pot for about 4 hours to soften them, and polyglycerol balmitic acid ester (Sunsoft Q-16U, manufactured by Taiyo Kagaku Co., Ltd.) is added. This corresponds to 0.05% by weight of the finished boiled soybeans. Next, add sugar, pressure oil, and other ingredients in the usual manner and boil for about 5 hours. Approximately 60 kg of boiled soy beans are obtained.
同時に、ポリグリセリン脂肪酸エステルを添加しないこ
と以外は同一の方法により大豆煮豆を得る。At the same time, boiled soybean beans are obtained by the same method except that polyglycerin fatty acid ester is not added.
得られた煮豆を１００ｇづつポリエチレン袋に密封し、
２５°Ｃにて保管する。腐敗状況（官能評価）を表１に
示す。Seal 100g of the obtained boiled beans in polyethylene bags,
Store at 25°C. Table 1 shows the state of decay (sensory evaluation).
ポリグリセリン脂肪酸エステルの添加により、約２週間
の保存性が認められた。By adding polyglycerin fatty acid ester, a shelf life of about 2 weeks was observed.
実施例 ２ 配合表を下記する。Example 2 The recipe is shown below.
（配 合）
（Ｋｇ）
黒豆（洗浄したもの）２０
水 １００砂糖
１６
正油 ３
食塩 ０．３天然調味料
０．１サンソフトＱ−１６Ｖ
Ｏ，２５合 計
１３９ 、４２５収 量
約 ５０Ｋｇ上記配合にて、丹波産黒豆を実施例
１と同様に加工し、約５０Ｋｇの黒豆の煮豆を得る。こ
れを密封して一週間冷蔵した後、煮豆を分取し、セレウ
ス菌検出培地（ＮＧＫＧ卵黄培地、栄研化学（株）製）
にて閉数の変化を調べた結果、はとんど検出きれなかっ
た。(Composition) (Kg) Black beans (washed) 20 Water 100 Sugar 16 Regular oil 3 Salt 0.3 Natural seasonings
0.1 Sunsoft Q-16V
O, 25 total
139, 425 yield
Approximately 50 kg black beans from Tamba are processed in the same manner as in Example 1 using the above formulation to obtain approximately 50 kg of boiled black beans. After sealing and refrigerating for a week, the boiled beans were separated and Bacillus cereus detection medium (NGKG egg yolk medium, manufactured by Eiken Chemical Co., Ltd.)
As a result of investigating the change in closed number, it was almost impossible to detect it.
（本発明の効果）
本発明による煮豆は、実施例の結果から明らかな様に煮
豆中に残存、もしくは汚染した微生物の発芽、増殖を抑
制する。このため、煮豆を製造するに際して、特別の処
理を必要とせず、煮豆を長期保存することができる。(Effects of the present invention) As is clear from the results of the examples, the boiled beans of the present invention inhibit the germination and proliferation of microorganisms remaining in or contaminated with the boiled beans. Therefore, when producing boiled beans, no special treatment is required, and the boiled beans can be stored for a long period of time.
Claims (3)
ステルを０．００１〜５重量％添加することを特徴とす
る保存性の良い煮豆の製造法(1) A method for producing boiled beans with good shelf life, characterized by adding 0.001 to 5% by weight of polyglycerin fatty acid ester in the production process of boiled beans
が、平均重合度６以上、または水酸基価９７０以下であ
る特許請求の範囲第１項記載の保存性の良い煮豆の製造
法(2) The method for producing boiled beans with good shelf life according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less.
１４以上である特許請求の範囲第１項記載の保存性の良
い煮豆の製造法(3) The method for producing boiled beans with good shelf life according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester has 14 or more carbon atoms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61202174A JPH0740894B2 (en) | 1986-08-28 | 1986-08-28 | A method for producing boiled beans with good storage stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61202174A JPH0740894B2 (en) | 1986-08-28 | 1986-08-28 | A method for producing boiled beans with good storage stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6359865A true JPS6359865A (en) | 1988-03-15 |
| JPH0740894B2 JPH0740894B2 (en) | 1995-05-10 |
Family
ID=16453190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61202174A Expired - Lifetime JPH0740894B2 (en) | 1986-08-28 | 1986-08-28 | A method for producing boiled beans with good storage stability |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0740894B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9470784B2 (en) | 2011-12-02 | 2016-10-18 | Panasonic Corporation | Radar device |
-
1986
- 1986-08-28 JP JP61202174A patent/JPH0740894B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| NIPPON SHOKUHIN KOGYO GAKKAISHI=1986 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9470784B2 (en) | 2011-12-02 | 2016-10-18 | Panasonic Corporation | Radar device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0740894B2 (en) | 1995-05-10 |
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