JPS6219061A - Production of instant barley gruel - Google Patents
Production of instant barley gruelInfo
- Publication number
- JPS6219061A JPS6219061A JP60156273A JP15627385A JPS6219061A JP S6219061 A JPS6219061 A JP S6219061A JP 60156273 A JP60156273 A JP 60156273A JP 15627385 A JP15627385 A JP 15627385A JP S6219061 A JPS6219061 A JP S6219061A
- Authority
- JP
- Japan
- Prior art keywords
- barley
- wheat
- drying
- enzyme
- bran layer
- 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
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- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は大麦または裸麦から得られた精白麦を主原料
とする。3〜15分で調理可能な即席麦がゆの製造方法
に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The main raw material of this invention is refined barley obtained from barley or naked wheat. This invention relates to a method for producing instant barley gayu that can be cooked in 3 to 15 minutes.
大麦または裸麦を精白して得られた精白麦(以下単に精
白麦という)は、その組織が強靭であるところから炊飯
性が悪く、加熱加圧、圧扁を施して炊飯性を向上させて
いるが、それにしても調理に20分間以上を必要とする
ところから、米と混炊して食する方法が採られている。Refined barley obtained by milling barley or naked wheat (hereinafter simply referred to as polished barley) has a tough structure, which makes it difficult to cook rice, so it is heated, pressurized, and pressed to improve its cooking properties. However, since it still takes more than 20 minutes to cook, the method of cooking it with rice is adopted.
また、即席米のように油揚げや加熱加圧することにより
さらに多孔質化することも行われている。Also, like instant rice, it is made more porous by frying or heating and pressurizing it.
しかしながら、即席米のように油揚げや加熱加圧するこ
とによりさらに多孔質化しても、やはり調理には20分
間程度を必要とし、しかも麦粒組織が崩れないことから
1′かゆ″にはならなかった。However, even if it becomes more porous by frying or heating and pressurizing it like instant rice, it still takes about 20 minutes to cook, and the grain structure does not collapse, so it does not become 1' porridge. .
そこで本発明者等は、精白麦のみでも炊飯性に優れ、し
かもおいしく食することのできる即席麦がゆの製造方法
について鋭意研究した。その結果、セルラーゼとマセレ
イティングエンザイム(植物組織崩壊酵素)の混合酵素
液によって精白麦を浸漬処理あるいは浸漬処理後熟成(
乾燥しないように静置)処理した後、油揚げあるいは高
温流動層乾燥により短時間に多孔質化するか、あるいは
凍結乾燥することにより、その炊飯性が著しく向上する
ばかりか、″かゆ”状に調理できる、すなわち即席麦が
ゆの製造が可能であるという知見を得た。Therefore, the present inventors have conducted extensive research into a method for producing instant barley gayu that can be cooked with only refined barley and is delicious to eat. As a result, refined barley was soaked in a mixed enzyme solution of cellulase and macerating enzyme (plant tissue disintegrating enzyme), or aged after soaking (
After the rice is left to stand still to prevent it from drying out), it can be made porous in a short time by deep-frying or high-temperature fluidized bed drying, or it can be freeze-dried, which not only significantly improves its cooking properties, but also allows it to be cooked into a ``porridge'' shape. We have obtained the knowledge that it is possible to produce instant barley gayu.
これをより詳細に説明すると、関連する特許出願(特願
昭59−281701号)に記載したように、大麦また
は裸麦の精白麦を“かゆ状に至らしめために、繊維質分
解酵素であるセルラーゼとマセレイティングエンザイム
の併用が有効である。また、吸水多孔質請した麦粒の乾
燥方法として特に凍結乾燥、あるいは180〜250℃
の高温流動層乾燥が有効であることがわかった。To explain this in more detail, as described in the related patent application (Japanese Patent Application No. 59-281701), in order to make barley or barley milled into a porridge-like shape, cellulase, a fiber-degrading enzyme, is It is effective to use a combination of macerating enzyme and water-absorbing porous wheat grains, especially freeze drying or drying at 180-250°C
It was found that high temperature fluidized bed drying is effective.
ここで生産性を考慮して、本発明の特徴である精白麦の
酵素処理後の含有水分を、より低水分にするための検討
を行った結果、セルラーゼとマセレイティングエンザイ
ムの酵素濃度を0.1%として30分間浸漬処理して水
切り後、25℃の温度下で6時間の熟成(乾燥しないよ
うに静置)処理を行えば、より低水分で目的が達成され
ることが分かった。(表−1参照)。Considering productivity, we conducted a study to reduce the water content of refined barley after enzyme treatment, which is a feature of the present invention, and found that the enzyme concentrations of cellulase and maceration enzyme were reduced to 0. It has been found that the objective can be achieved with lower moisture content by soaking at a concentration of 1% for 30 minutes, draining the water, and then aging at 25° C. for 6 hours (standing to prevent drying). (See Table-1).
表−1
注)11 セルラーゼ、マセレイティングエンザイム
それぞれ0.1%、40℃にて処理したもの。Table 1 Note) 11 Treated with 0.1% each of cellulase and maceration enzyme at 40°C.
m−浸漬−熟成処理した後に凍結乾燥したものを、5分
間調理後、テクスチュロメーターによって測定した硬さ
の値を示す。It shows the hardness value measured by a texturometer after lyophilization after m-soaking and ripening and cooking for 5 minutes.
ψ傘傘比較−セルラーゼ、マセレイティングエンザイム
それぞれ0.02%、40℃にて処理したもの。ψ Umbrella Comparison - treated with 0.02% each of cellulase and macerating enzyme at 40°C.
なお、酵素濃度、酵素液での浸漬時間また熟成(乾燥し
ないように静置)時間は、各種精白麦の状態により適正
条件は異なり、それぞれにおいてその条件を見い出した
。In addition, appropriate conditions for the enzyme concentration, the immersion time in the enzyme solution, and the ripening (standing to prevent drying) time differ depending on the state of each type of polished barley, and the conditions were found for each.
したがって、本発明の特徴は下記の工程からなるところ
にある。すなわち精白麦を、酵素液量が精白麦の2.0
〜4.0倍重量比であって、セルラーゼが精白麦の0.
01〜0.5重量%、マセレイティングエンザイムが精
白麦の0.01〜0゜5重量%である酵素液に25〜4
0℃にて1〜4時間浸漬するか、あるいは10〜60分
間浸漬して水切し、15〜45℃の条件下で乾燥しない
ように静置した後、−1−5〜−45℃に凍結して0゜
001〜10Torrの真空度で乾燥する凍結乾燥によ
り水分を2〜8%とするか、あるいは180〜250℃
の熱風にて120〜300秒間流動層乾燥させて短時間
に水分を蒸発して多孔質化させることを特徴とする、即
席麦がゆの原料となり得る麦の製造方法である。Therefore, the feature of the present invention is that it consists of the following steps. In other words, when using refined wheat, the enzyme liquid amount is 2.0 of that of refined wheat.
The weight ratio is ~4.0 times, and the cellulase is 0.0 times that of white wheat.
0.01 to 0.5% by weight, and the macerating enzyme is 0.01 to 0.5% by weight of refined barley.
Soak at 0°C for 1 to 4 hours or for 10 to 60 minutes, drain, and leave at 15 to 45°C to avoid drying, then freeze at -1-5 to -45°C. The moisture content is reduced to 2-8% by freeze-drying at a vacuum of 0°001-10 Torr, or at 180-250°C.
This is a method for producing barley that can be used as a raw material for instant barley gayu, which is characterized by drying it in a fluidized bed with hot air for 120 to 300 seconds to evaporate moisture in a short time and make it porous.
また本発明は、出発物質としての精白麦として、大麦ま
たは裸麦の外皮および糠層の一部を研削搗精によって除
去した後、所定の処理を施したものを使用することをも
特徴としている。The present invention is also characterized in that, as the starting material, polished barley is prepared by removing part of the hull and bran layer of barley or naked barley by grinding and then subjecting it to a predetermined treatment.
この発明の即席麦がゆの製造方法は以上のように、セル
ラーゼとマセレイティングエンザイムの混合酵素液によ
って精白麦を浸漬処理、あるいは浸漬処理後熟成(乾燥
しないように静置)処理した後、油揚げあるいは高温流
動層乾燥により短時間に多孔質化するか、あるいは凍結
乾燥することにより構成したので、精白麦のみでも非常
に炊飯性に優れ、短時間で″かゆ”状に調理でき、しか
もおいしく食することのできる即席麦がゆの原料となり
得る麦が得られた。As described above, the method for producing instant barley gayu of this invention involves soaking refined barley in a mixed enzyme solution of cellulase and macerating enzyme, or soaking and then ripening (standing still to prevent drying), and then deep-frying. Alternatively, it can be made porous in a short time by high-temperature fluidized bed drying, or by freeze-drying, so it has excellent cooking properties even with just refined wheat, can be cooked into a ``porridge''-like form in a short time, and is delicious. Wheat that can be used as a raw material for instant barley gayu was obtained.
また、セルラーゼとマセレイティングエンザイムがそれ
ぞれ精白麦の0.01〜0.5重量%である酵素液に、
25〜45℃にて10〜゛60分間浸漬後、15〜45
℃にて2〜8時間熟成(乾燥しないように静置)処理を
することにより、より低水分で処理の目的が達成される
。しかも凍結乾燥あるいは180〜250℃の高温熱風
流動層乾燥を行えば、外観的にも褐変などの色の変化が
起こらず、組織が多孔質でより吸水しやすい状態となり
、炊飯性の著しく向上した即席麦がゆの原料となり得る
麦が得られた。In addition, in an enzyme solution containing cellulase and macerating enzyme each at 0.01 to 0.5% by weight of white wheat,
After soaking for 10 to 60 minutes at 25 to 45℃,
By aging at 2 to 8 hours (standing still to prevent drying), the purpose of the treatment can be achieved with lower moisture content. Furthermore, if freeze-drying or high-temperature hot-air fluidized bed drying at 180-250°C is performed, no color changes such as browning occur in appearance, and the structure becomes porous and absorbs water more easily, significantly improving rice cooking performance. Wheat that can be used as a raw material for instant barley gayu was obtained.
以下実施例に基づいて本発明を説明する。 The present invention will be explained below based on Examples.
実施例1
大麦または裸麦の外皮および糠層の一部を研削搗精によ
って除去した後、麦粒の黒条線に沿って切断し、加水、
蒸煮、乾燥後、再度残りの糠層および黒条線を研削搗精
によって除去した米粒状の精白麦を出発物質として使用
した。Example 1 After removing part of the outer skin and bran layer of barley or naked wheat by grinding, the barley grains were cut along the black streaks, water was added,
After steaming and drying, the remaining rice bran layer and black streaks were removed by grinding, and the polished barley was used as a starting material.
上記精白麦1kgを、セルラーゼ1.0g、マセレイテ
ィングエンザイム1.0gの酵素を溶解した2、5党の
40℃温水へ30分間浸漬後、水切りしてから25℃の
室温にて6時間乾燥しないように静置した。これを−2
0℃で完全凍結させて1〜10Torrで真空排気によ
り乾燥し、水分2%の凍結乾燥麦810gを得た。1 kg of the above refined barley was immersed in 40℃ warm water containing 1.0g of cellulase and 1.0g of macerating enzyme for 30 minutes, then drained and kept at room temperature of 25℃ for 6 hours without drying. I left it still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 810 g of freeze-dried wheat with a moisture content of 2%.
得られた凍結乾燥麦について無処理精白麦、酵素低濃度
(0,02%)長時間(3時間)浸漬処理凍結乾燥精白
麦、酵素高濃度(0,1%)短時間(30分間)浸漬未
熟成処理凍結乾燥精白麦の3点を試料として、その外観
、調理時間、および食味について比較した。その結果を
表−2に示す。Regarding the obtained freeze-dried wheat, untreated white wheat was soaked for a long time (3 hours) at a low enzyme concentration (0.02%), freeze-dried white wheat was soaked for a short time (30 minutes) at a high enzyme concentration (0.1%). Three samples of unripened freeze-dried white wheat were compared in terms of appearance, cooking time, and taste. The results are shown in Table-2.
表−2
注)比較例1−m−無処理精白麦
比較例2−m−酵素低濃度長時間浸漬処理凍結乾燥精白
麦
比較例3−m−酵素高濃度短時間浸漬処理凍結乾燥精白
麦
実施例1−m−酵素高濃度短時間浸漬熟成処理凍結乾燥
精白麦
実施例2
大麦または裸麦の外皮および糠層の一部を研削搗精によ
って除去した後、麦粒の黒条線に沿って切断し、再度残
りの糠層および黒条線を研削搗精してさらに湿式摩擦搗
精した米粒状の精白麦を出発物質として使用した。Table-2 Note) Comparative Example 1-m-Untreated white wheat comparative example 2-m-Low enzyme concentration long-time soaking treatment Freeze-dried white wheat comparative example 3-m-High enzyme concentration short-time soaking treatment Freeze-drying white wheat Example 1-m - High enzyme concentration short-time soaking and aging treatment Freeze-dried white barley Example 2 After removing part of the hull and bran layer of barley or naked barley by grinding, the barley grains were cut along the black lines. The remaining bran layer and black streaks were ground and milled again, and the rice grain-shaped polished barley was further wet friction milled and used as a starting material.
上記精白麦1kgを、セルラーゼ3.0g、マセレイテ
ィングエンザイム3.0gの酵素を溶解した2、5Qの
40℃温水へ50分間浸漬後、水切りしてから25℃の
室温にて6時間乾燥しないように静置した。これを−2
0℃で完全凍結させて1〜10Torrで真空排気によ
り乾燥し、水分2%の凍結乾燥麦800gを得た。1 kg of the above refined barley was immersed in 40℃ warm water containing 2,5Q dissolved in 3.0g of cellulase and 3.0g of macerating enzyme for 50 minutes, then drained and kept at room temperature of 25℃ for 6 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 800 g of freeze-dried wheat with a moisture content of 2%.
得られた凍結乾燥麦について無処理精白麦、酵素低濃度
(0,02%)長時間(3時間)浸漬処理凍結乾燥精白
麦の2点を試料として、その外観、調理時間、および食
味について比較した。その結果を表−3に示す。Two samples of the obtained freeze-dried barley, untreated white barley and freeze-dried white barley soaked for a long time (3 hours) at low enzyme concentration (0.02%), were compared in terms of appearance, cooking time, and taste. did. The results are shown in Table-3.
表−3
注)比較例4−m−無処理精白麦
比較例5−m−酵素低濃度長時間浸漬処理凍結乾燥精白
麦
実施例2−m−酵素高濃度短時間浸漬熟成処理凍結乾燥
精白麦
実施例3
大麦または裸麦の外皮および糠層の一部を研削搗精によ
って除去した後、麦粒の黒条線に沿って切断し、再度残
りの糠層および黒条線を研削搗精した上湿式摩擦搗精し
た後、従来法によって圧扁処理した圧扁精白麦を出発物
質として使用した。Table 3 Note) Comparative Example 4-m-Untreated white wheat Comparative example 5-m-Low enzyme concentration long-time soaking treatment Freeze-dried white wheat Example 2-m-High enzyme concentration short-time soaking aging treatment Freeze-dried white wheat Example 3 After removing part of the hull and bran layer of barley or naked wheat by grinding, cutting the wheat grain along the black streaks, and grinding and polishing the remaining bran layer and black streaks again. After milling, pressed white barley was used as a starting material, which was subjected to a conventional method.
上記精白麦1kgを、セルラーゼ0.2g、マセレイテ
ィングエンザイム0.2gの酵素を溶解した3、0Qの
40℃温水へ15分間浸漬後、水切りしてから25℃の
室温にて4時間乾燥しないように静置した。これを−2
0℃で完全凍結させて1〜10Torrで真空排気によ
り乾燥し、水分2%の凍結乾燥麦740gを得た。1 kg of the above refined barley was immersed in 40℃ warm water of 3,0Q in which 0.2g of cellulase and 0.2g of macerating enzyme were dissolved for 15 minutes, then drained and kept at room temperature of 25℃ for 4 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 740 g of freeze-dried wheat with a moisture content of 2%.
得られた凍結乾燥麦について無処理精白麦、酵素長時間
(3時間)浸漬処理凍結乾燥精白麦の2点を試料として
、その外観、調理時間、および食味について比較した。Two samples of the obtained freeze-dried wheat, untreated white wheat and freeze-dried white wheat treated with long-term enzyme soaking (3 hours), were compared in terms of appearance, cooking time, and taste.
その結果を表−4に示す。The results are shown in Table-4.
表−4
注)比較例6−−−無処理精白麦
比較例7一−−酵素長時間浸漬処理凍結乾燥精白麦
実施例3−m−酵素短時間浸漬熟成処理凍結乾燥精白麦
実施例4
大麦または裸麦の外皮および糠層の一部を研削搗精によ
って除去し、湿式摩擦搗精により再度残りの糠層を除去
した後、従来法によって圧扁処理した圧扁精白押麦を出
発物質として使用した。Table 4 Note) Comparative Example 6 --- Untreated polished wheat Comparative Example 7 - Enzyme long-time soaking treatment freeze-dried white wheat Example 3-m- Enzyme short-time soaking aging treatment freeze-dried white wheat Example 4 Barley Alternatively, part of the hull and bran layer of naked barley was removed by grinding and milling, the remaining bran layer was removed again by wet friction milling, and then pressed white rolled barley that was subjected to a conventional rolling process was used as a starting material.
上記精白麦1kgを、セルラーゼ0.2g、マセレイテ
ィングエンザイム0.2gの酵素を溶解した3、0Qの
40℃温水へ20分間浸漬後、水切りしてから25℃の
室温にて4時間乾燥しないように静置した。これを−2
0℃で完全凍結させて1〜10Torrで真空排気によ
り乾燥し、水分2%の凍結乾燥麦760gを得た。1 kg of the above refined barley was immersed in 40℃ warm water of 3,0Q in which 0.2g of cellulase and 0.2g of macerating enzyme were dissolved for 20 minutes, then drained and kept at room temperature of 25℃ for 4 hours so as not to dry. It was left still. This is -2
It was completely frozen at 0° C. and dried by vacuum evacuation at 1 to 10 Torr to obtain 760 g of freeze-dried wheat with a moisture content of 2%.
得られた凍結乾燥麦について無処理精白麦、酵素長時間
(3時間)浸漬処理凍結乾燥精白麦の2点を試料として
、その外観、調理時間、および食味について比較した。Two samples of the obtained freeze-dried wheat, untreated white wheat and freeze-dried white wheat treated with long-term enzyme soaking (3 hours), were compared in terms of appearance, cooking time, and taste.
その結果を表−5に示す。The results are shown in Table-5.
表−5 注)比較例8−m−無処理精白麦 比較例9−m−酵素長時間浸漬処理凍結乾燥精白麦 実施例4−一一酵素短時間浸漬熟成処理凍結乾燥精白麦Table-5 Note) Comparative Example 8-m-Untreated white wheat Comparative Example 9-m-Enzyme long-time immersion treatment freeze-dried white wheat Example 4-11 Enzyme short-time immersion ripening treated freeze-dried white barley
Claims (1)
量比であって、セルラーゼが精白麦の0.01〜0.5
重量%、マセレイティングエンザイム(植物組織崩壊酵
素)が精白麦の0.01〜0.5重量%である酵素液に
、25〜40℃にて1〜4時間浸漬するか、あるいは1
0〜60分間浸漬して水切し、15〜45℃の条件下で
乾燥しないように静置した後、−15〜−45℃に凍結
して0.001〜10Torrの真空度で乾燥する凍結
乾燥により水分を2〜8%とするか、あるいは180〜
250℃の熱風にて120〜300秒間流動層乾燥させ
て短時間に水分を蒸発して多孔質化させることを特徴と
する即席麦がゆの製造方法。 2、精白麦が、大麦または裸麦の外皮および糠層の一部
を研削搗精によって除去した後、麦粒の黒条線に沿って
切断し、加水、蒸煮、乾燥後、再度残りの糠層および黒
条線を研削搗精によって除去した米粒状の精白麦である
特許請求の範囲第1項記載の即席麦がゆの製造方法。 3、精白麦が、大麦または裸麦の外皮および糠層の一部
を研削搗精によって除去した後、麦粒の黒条線に沿って
切断し、再度残りの糠層および黒条線を研削搗精してさ
らに湿式摩擦搗精した米粒状の精白麦である特許請求の
範囲第1項記載の即席麦がゆの製造方法。 4、精白麦が、大麦または裸麦の外皮および糠層の一部
を研削搗精によって除去した後、麦粒の黒条線に沿って
切断し、再度残りの糠層および黒条線を研削搗精してさ
らに湿式摩擦搗精した後、従来法によって圧扁処理した
圧扁精白麦である特許請求の範囲第1項記載の即席麦が
ゆの製造方法。 5、精白麦が、大麦または裸麦の外皮および糠層の一部
を研削搗精によって除去し、湿式摩擦搗精により再度残
りの糠層を除去した後、従来法によって圧扁処理した圧
扁精白押麦である特許請求の範囲第1項記載の即席麦が
ゆの製造方法。[Scope of Claims] 1. Polished barley is prepared using enzyme liquid in a weight ratio of 2.0 to 4.0 times that of milled barley, and cellulase of 0.01 to 0.5 times that of milled barley.
1 to 4 hours at 25 to 40°C, or 1 to 4 hours at 25 to 40°C, or
Freeze-drying involves soaking for 0 to 60 minutes, draining, leaving to stand at 15 to 45°C to prevent drying, freezing to -15 to -45°C, and drying in a vacuum of 0.001 to 10 Torr. Make the moisture content 2-8% or 180-8% by
A method for producing instant barley gayu, characterized by drying it in a fluidized bed with hot air at 250°C for 120 to 300 seconds to evaporate water in a short time and make it porous. 2. Refined barley is made by removing part of the hull and bran layer of barley or naked wheat by grinding, cutting the wheat grain along the black streaks, adding water, steaming, and drying, and then removing the remaining bran layer and The method for producing instant barley gayu according to claim 1, which is polished barley in the form of rice grains from which black streaks have been removed by grinding. 3. After removing part of the outer skin and bran layer of barley or naked wheat by grinding and milling, the wheat grain is cut along the black streaks, and the remaining bran layer and black streaks are ground and milled again. The method for producing instant barley gayu according to claim 1, which is polished barley in the form of rice grains that has been further wet-rubbed. 4. After removing part of the hull and bran layer of barley or naked wheat by grinding and milling, the wheat grain is cut along the black streaks, and the remaining bran layer and black streaks are ground and milled again. 2. The method for producing instant barley gayu according to claim 1, wherein the rolled barley is further wet-friction milled and then rolled by a conventional method. 5. Refined barley is made by removing part of the hull and bran layer of barley or naked barley by grinding, removing the remaining bran layer again by wet friction milling, and then rolling it using a conventional method. A method for producing instant barley gayu according to claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60156273A JPS6219061A (en) | 1985-07-16 | 1985-07-16 | Production of instant barley gruel |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60156273A JPS6219061A (en) | 1985-07-16 | 1985-07-16 | Production of instant barley gruel |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6219061A true JPS6219061A (en) | 1987-01-27 |
JPH0533968B2 JPH0533968B2 (en) | 1993-05-20 |
Family
ID=15624205
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60156273A Granted JPS6219061A (en) | 1985-07-16 | 1985-07-16 | Production of instant barley gruel |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6219061A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5893343A (en) * | 1981-11-30 | 1983-06-03 | Toshiba Corp | Forming method for isolation region of semiconductor integrated circuit |
JPH0231652A (en) * | 1988-07-19 | 1990-02-01 | Rokko Bataa Kk | Preparation of rice gruel and hotchpotch |
JPH0269152A (en) * | 1988-09-02 | 1990-03-08 | Nisshin Flour Milling Co Ltd | Production of processed embryo |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS629290A (en) * | 1985-07-08 | 1987-01-17 | Casio Comput Co Ltd | Voice recording and reproducing device |
-
1985
- 1985-07-16 JP JP60156273A patent/JPS6219061A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS629290A (en) * | 1985-07-08 | 1987-01-17 | Casio Comput Co Ltd | Voice recording and reproducing device |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5893343A (en) * | 1981-11-30 | 1983-06-03 | Toshiba Corp | Forming method for isolation region of semiconductor integrated circuit |
JPH0231652A (en) * | 1988-07-19 | 1990-02-01 | Rokko Bataa Kk | Preparation of rice gruel and hotchpotch |
JPH0269152A (en) * | 1988-09-02 | 1990-03-08 | Nisshin Flour Milling Co Ltd | Production of processed embryo |
Also Published As
Publication number | Publication date |
---|---|
JPH0533968B2 (en) | 1993-05-20 |
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