JP4124549B2 - Baked confectionery using low allergenized flour and method for producing the same - Google Patents
Baked confectionery using low allergenized flour and method for producing the same Download PDFInfo
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Description
【０００１】
【産業の属する技術分野】
本発明は、穀物アレルギー患者用の食品素材として有用な低アレルゲン化小麦粉を用いた焼き菓子およびその製造方法に関する。
【０００２】
【従来の技術】
近年、食物アレルギーが急増しており、特に米や小麦などの主食となる穀物のアレルギーは大きな問題となっている。この問題を解決するために、低アレルゲン化した米や小麦粉が開発されている。
穀類の低アレルゲン化技術としては、穀類に含まれるアレルゲンに酵素を作用させて分解する方法、あるいはこれにアルカリ処理などを組み合わせる方法が知られており、特開平９−１７２９９５、特開平１０−１０８６３６、特開平１０−１７９０５９、および特開平１０−２７１９７０、特開平１１−１１５に記載の方法がある。しかし、これらの方法では酵素的に蛋白質が分解されているので、小麦粉の二次加工において重要な役割を担うグルテンが形成されにくく加工性が極めて低い。したがって、通常の小麦粉を主原料とする場合の加工方法では加工が困難であり、また、小麦粉本来の特性が損なわれているので、満足できる食感の加工食品が得られない。
低アレルゲン化した小麦粉の加工方法としては、特開平１０−１５０９０７においてパンの製造法が開示されている。この方法では予め十分に吸水させた低アレルゲン化小麦粉を使用することで食感の良好なパンが得られているが、パン以外の小麦粉加工品に応用することはできない。
また、特開平１１−２７６０５８ではグルテンを含有しない小麦粉を原料とする小麦加工食品の製造方法を提案しているが、小麦粉をあらかじめ糊化させる工程が必要とされる。
【０００３】
【発明が解決しようとする課題】
酵素処理による蛋白分解やアルカリ洗浄による蛋白除去で得られる低アレルゲン化小麦粉は、小麦粉の物質特性が損われている。すなわち小麦粉の加工適性が低く、通常の方法では加工が困難であった。そのため満足できる食感の加工食品が得られていない。
また、通常の小麦粉加工食品には、卵や乳製品などが多用されるが、これらは食物アレルギーの代表的な原因食物である。従って、低アレルゲン化小麦粉の低アレルゲン性を活かすための加工食品には、卵や乳製品を原材料に用いるのは好ましくない。
そのため、特にスポンジケーキなどの焼き菓子の製造においては、その加工に際し、通常ケーキに必要な起泡効果を得るための卵を用いることができない。また、低アレルゲン化小麦粉特有の風味が問題となる。さらに、焼成時に蛋白分解物によるメイラード反応がおこりやすいため、焼き色が濃くなってしまう。
そこで本発明は低アレルゲン化小麦粉を用いた焼き菓子を提供することを目的とする。
【０００４】
【課題を解決するための手段】
本発明は、低アレルゲン化小麦粉にα化澱粉および非α化澱粉を配合して用いた焼き菓子を要旨としている。
【０００５】
また、本発明は、低アレルゲン化小麦粉を用いた焼き菓子の製造方法において、α化澱粉および非α化澱粉を配合することを特徴とする方法を要旨としている。
【０００６】
α化澱粉の含有量が乾物当たり１〜１０％、α化澱粉と非α化澱粉の総含有量が乾物当たり５〜３０％になるように配合しており、その場合、本発明は、低アレルゲン化小麦粉を用いた焼き菓子の製造方法において、α化澱粉および非α化澱粉を、α化澱粉の含有量が乾物当たり１〜１０％、α化澱粉と非α化澱粉の総含有量が乾物当たり５〜３０％になるように配合することを特徴とする方法である。
【０００７】
低アレルゲン化小麦粉を用いて、卵を使用しないことを特徴としており、その場合、本発明は、低アレルゲン化小麦粉を用いて、卵を使用しない焼き菓子の製造方法において、α化澱粉および非α化澱粉を、好ましくはα化澱粉の含有量が乾物当たり１〜１０％、α化澱粉と非α化澱粉の総含有量が乾物当たり５〜３０％になるように配合することを特徴とする方法である。
【０００８】
【発明の実施の形態】
《低アレルゲン化小麦粉》
低アレルゲン化小麦粉は、例えば特開平９−１７２９９５号公報にあるように、蛋白分解酵素として高コラゲナーゼ様活性に加えて低アミラーゼ活性を有する酵素を用い、小麦粉に対してその０．０５倍から１００倍量、好ましくは０．１倍から１０倍量の水または濃度２０％以下のエタノール水溶液を０．０５倍から１００倍量、好ましくは０．１倍から１０倍量添加すること、そして小麦粉に対してその０．０１％から１０％重量、好ましくは０．１％から５％重量の蛋白分解酵素を反応させる小麦粉低アレルゲン化方法により低アレルゲン化小麦粉はスラリーの状態で得られ、これを乾燥することによって低アレルゲン化小麦粉が得られる。
上記の蛋白分解酵素としては、ブロメラインが、その高コラゲナーゼ様活性と低アミラーゼ活性により最も好ましい。また、低アレルゲン化小麦粉は、例えば特開平１０−２７１９７０号公報にあるように、小麦粉と水の混合物をセルラーゼ処理し、このセルラーゼ処理後の混合物を再度アクチナーゼ処理する小麦粉低アレルゲン化方法により得られる。
これらの方法は、強力粉、準強力粉、中力粉、薄力粉等のあらゆる小麦粉に対して適応することができる。
【０００９】
《焼き菓子》
焼き菓子は小麦粉を主原料とするもので、スポンジケーキ、バターケーキ、パンケーキなどのケーキ類、クッキー、ビスケットなどオーブンやフライパンなどで焼いた菓子類があげられる。
低アレルゲン化小麦粉にα化澱粉および非α化澱粉、グラニュー糖、油脂、ベーキングパウダー、乳化剤、フレーバー、柑橘系果汁などを配合し、オーブンやフライパンなどで焼成することによって得られる。
通常の小麦粉を主原料とする焼菓子の中でケーキ類などの卵の起泡効果を利用する焼菓子においては、ベーキングパウダーを併用することで、起泡効果をもつ卵を用いることなく、加工適性が低い低アレルゲン化小麦粉を用いて通常の加工方法によってケーキ類などの焼き菓子を作ることができる。また、レモン汁などの柑橘系果汁を加えることで低アレルゲン化小麦粉特有の風味をマスキングすることができる。さらに低温で焼成することにより、低アレルゲン化小麦粉由来の蛋白分解物のメイラード反応によって焼き色が濃くなりすぎるのを防ぐことができる。
【００１０】
《α化澱粉・非α化澱粉》
本発明に用いるα化澱粉および非α化澱粉としては、馬鈴薯澱粉、コーンスターチ、小麦澱粉、甘薯澱粉、タピオカ澱粉、サゴ澱粉などをα化処理したもの、およびα化処理していないものがあげられるが、これらに限定されるものではない。また、これらの物理処理や化学処理により得られる加工澱粉を用いてもよい。
α化澱粉の原材料混合物に対する乾物あたりの含有量は、１〜１０％が好ましく、これより少なくなると焼菓子の生地として適性な粘度が得られにくくなり、多くなると生地が硬くなって焼き菓子が膨化しにくくなる。
α化処理をしていない澱粉、すなわち非α化澱粉は、α化澱粉の機能を補って、ボディ感などを付与する役割をもつ。また、非α化澱粉だけでは、通常の方法で焼き菓子を作るために十分な性状が得られない。
α化澱粉と非α化澱粉の総含有量は、乾物あたり５〜３０％が好ましい。これより少なくなると焼菓子の生地として適性な粘度やボディ感が得られにくく、多くなりすぎると硬くなり、焼き菓子が膨化しにくくなる。
【００１１】
【作用】
α化澱粉の添加量を調節することによって、成形前の生地粘度を調整し、通常の方法で容易に加工できるようにすることができる。また、非α化澱粉の添加により製品に適度なボディ感を与えることができる。
α化澱粉と非α化澱粉の量を調節することにより、焼き菓子用生地により適した硬さと流動性をもつ混合物となることから、低アレルゲン化小麦粉を含む混合物は、加工性に優れたものとなり、起泡効果をもつ卵を用いることなく、加工適性が低い低アレルゲン化小麦粉を一般的な方法で加工できるようになる。また、レモン汁などの柑橘系果汁を加えることで低アレルゲン化小麦粉特有の風味を抑えることができる。さらに、低温で焼成することにより、低アレルゲン化小麦粉由来の蛋白分解物のメイラード反応により焼き色が濃くなりすぎるのを防ぐことができる。
【００１２】
【実施例】
本願発明の詳細を実施例で説明する。本願発明はこれら実施例によって何ら限定されるものではない。
【００１３】
実施例１
（ケーキ）
以下の配合、工程で低アレルゲンケーキを製造した。
《配合》
表１に示す。
《工程》
１.馬鈴薯澱粉、α化馬鈴薯澱粉（敷島スターチ：Ｆ８００）、低アレルゲン粉ミルク（森永乳業：ＭＡ−１）、ベーキングパウダー、フレーバー（協和香料化学：フルーツミックスパウダー、ファーメントバターパウダー）、食塩、乳化剤（リョウトウ：シュガーエステル）を合わせ、均一に混合する。
２.グラニュー糖、パーム油（旭電化工業：精製パーム油）を合わせ、ホイッパーで白っぽくなるまで十分混合する。
３.上記２.の中に、上記１.の混合物と低アレルゲン化小麦粉（スラリー状：水分４０％）、レモン汁、水を加え均一に撹拌する。
４.ケーキ型に型紙を敷き、上記３.の生地を流して１６０℃のオーブンで４０〜５０分焼成する。
【００１４】
【表１】
重曹 ２．４ｇ
ｄ−酒石酸 ０．４ｇ
ピロリン酸二水素カルシウム ０．８ｇ
焼きみょうばん ０．４ｇ
【００１５】
生地の状態はケーキ用生地に適した粘度を有し、これを焼成することにより良好なスポンジ状の好ましい食感のケーキが得られた。
【００１６】
実施例２
（マフィン）
以下の配合、工程で低アレルゲンマフィンを製造した。
《配合》
表２に示す。
《工程》
１.小麦澱粉、α化コーンスターチ、低アレルゲン粉ミルク、ベーキングパウダー、フレーバー、食塩、乳化剤を合わせ、均一に混合する。
２.グラニュー糖、パーム油を合わせ、ホイッパーで白っぽくなるまで十分混合する。
３.上記２.のボールの中に上記１.の混合物と低アレルゲン化小麦粉（スラリー状：水分４０％）バッター、レモン汁，水を加え均一に撹拌する。
４.マフィン型（紙容器）に、上記３.の生地を流し、１６０℃のオーブンで３０〜４０分焼成する。
【００１７】
【表２】
生地組成物は、マフィン生地に適した粘度を有し、これを焼成することによって良好なスポンジ状の好ましい食感のマフィンが得られた。
【００１９】
実施例３
（クッキー）
以下の配合、工程で低アレルゲンクッキーを製造した。
《配合》
表３に示す。
《工程》
１.馬鈴薯澱粉・α化馬鈴薯澱粉・低アレルゲン粉ミルク・ベーキングパウダー・フレーバー・食塩・乳化剤を合わせ、均一に混合する。
２.グラニュー糖・パーム油を合わせ、ホイッパーで白っぽくなるまで十分混合する。
３.上記２.の中に上記１.の混合物と低アレルゲン化小麦粉（スラリー状：水分４０％）・レモン汁・水を加え均一に混合し、絞り袋に入れる。
４.天板にオーブン紙を敷き、上記３.の生地を絞り、１５０〜１６０℃のオーブンで２０〜３０分焼成する。
【００２０】
【表３】
生地組成物はクッキー生地として好ましい粘度を有し、これを焼成することによってサクミのある良好な食感のクッキーが得られた。
【００２２】
実施例４〜８および比較例１、２
実施例１の配合（表１）のうち、低アレルゲン化小麦粉、α化澱粉および馬鈴薯澱粉の乾物％の合計が５５±１％になるように比率を変えて配合し、低アレルゲンケーキを製造した。
低アレルゲン化小麦粉、α化澱粉、馬鈴薯澱粉の配合量、乾物当たりの割合、生地組成物の状態および５人の専門パネラーによる焼成品の評価を表４に示す。
【００２３】
【表４】
◎：良好な粘度
〇：やや高い、あるいはやや低い
×：バッターとして不適性な粘度
【００２４】
【発明の効果】
小麦粉の二次加工において重要な役割を担うグルテンが形成されにくく加工性が極めて低い低アレルゲン化した小麦粉にα化澱粉と非α化澱粉を配合することにより、焼き菓子の製造に適した加工性を付与して、通常の製造方法で低アレルゲン化小麦粉を用いた焼き菓子が提供される。これにより、小麦アレルギー患者に対して有用な焼き菓子を提供することが可能となる。[0001]
[Technical field to which industry belongs]
The present invention relates to a baked confectionery using low allergenized flour useful as a food material for cereal allergy patients and a method for producing the baked confectionery.
[0002]
[Prior art]
In recent years, food allergies have increased rapidly, and in particular, the allergy of grains, which are staple foods such as rice and wheat, has become a major problem. In order to solve this problem, low allergen rice and flour have been developed.
As a technique for reducing the allergen of cereals, there are known a method in which an enzyme is allowed to act on an allergen contained in cereals, or a method in which this is combined with an alkali treatment or the like. Japanese Patent Application Laid-Open Nos. 9-17295 and 10-108636 JP-A-10-179059, JP-A-10-271970, and JP-A-11-115. However, in these methods, proteins are enzymatically decomposed, so that gluten that plays an important role in the secondary processing of wheat flour is hardly formed, and the processability is extremely low. Therefore, the processing method using ordinary wheat flour as the main raw material is difficult to process, and the original properties of the wheat flour are impaired, so that a processed food with a satisfactory texture cannot be obtained.
As a method for processing reduced allergen flour, JP-A-10-150907 discloses a method for producing bread. In this method, bread having a good texture is obtained by using low-allergenized flour sufficiently absorbed in advance, but cannot be applied to processed flour products other than bread.
Japanese Patent Laid-Open No. 11-276058 proposes a method for producing a processed wheat food using wheat flour containing no gluten as a raw material, but a step of gelatinizing wheat flour in advance is required.
[0003]
[Problems to be solved by the invention]
Low allergenized flour obtained by proteolysis by enzyme treatment or protein removal by alkaline washing has impaired material properties of the flour. That is, the processability of wheat flour was low, and it was difficult to process by ordinary methods. Therefore, a processed food having a satisfactory texture has not been obtained.
In addition, eggs and dairy products are frequently used in ordinary processed foods of wheat flour, and these are typical causative foods for food allergies. Therefore, it is not preferable to use eggs or dairy products as raw materials for processed foods that take advantage of the low allergenicity of reduced allergen flour.
Therefore, especially in the manufacture of baked confectionery such as sponge cake, it is not possible to use an egg for obtaining a foaming effect usually required for a cake during the processing. Moreover, the flavor peculiar to low allergen wheat flour becomes a problem. Furthermore, because the Maillard reaction due to the proteolytic product easily occurs during baking, the baking color becomes dark.
Accordingly, an object of the present invention is to provide a baked confectionery using reduced allergenized flour.
[0004]
[Means for Solving the Problems]
The gist of the present invention is a baked confectionery in which a low-allergenized wheat flour is mixed with a pregelatinized starch and a non-pregelatinized starch.
[0005]
The gist of the present invention is a method for blending pregelatinized starch and non-pregelatinized starch in a method for producing baked confectionery using low allergenized wheat flour.
[0006]
Formulated so that the content of pregelatinized starch is 1 to 10% per dry matter, and the total content of pregelatinized starch and non-pregelatinized starch is 5 to 30% per dry matter. In the method for producing baked confectionery using allergenized wheat flour, the pregelatinized starch and non-pregelatinized starch have a content of pregelatinized starch of 1 to 10% per dry matter, and the total content of pregelatinized starch and non-pregelatinized starch is It is the method characterized by mix | blending so that it may become 5-30% per dry matter.
[0007]
The present invention is characterized in that no allergenized wheat flour is used and no egg is used. In this case, the present invention is a method for producing a baked confectionery that uses a low allergenized flour and does not use an egg. The pregelatinized starch is preferably blended so that the content of pregelatinized starch is 1 to 10% per dry matter, and the total content of pregelatinized starch and non-pregelatinized starch is 5 to 30% per dry matter. Is the method.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
<Lower allergen flour>
For example, as disclosed in JP-A-9-17295, low allergenized wheat flour uses an enzyme having low amylase activity in addition to high collagenase-like activity as a proteolytic enzyme. Add 0.05 times to 100 times, preferably 0.1 to 10 times the amount of water, preferably 0.1 to 10 times the amount of water or an aqueous ethanol solution with a concentration of 20% or less, and add to the flour On the other hand, reduced allergenized flour is obtained in the form of a slurry by the method of reducing allergen flour, which reacts with 0.01% to 10% by weight, preferably 0.1% to 5% by weight of proteolytic enzyme. By doing so, low allergen flour is obtained.
As the proteolytic enzyme, bromelain is most preferable due to its high collagenase-like activity and low amylase activity. Further, the allergen-reduced wheat flour is obtained by a wheat allergen-reducing method in which a mixture of wheat flour and water is cellulase-treated and the mixture after cellulase-treatment is again actinase-treated as disclosed in, for example, JP-A-10-271970. .
These methods can be applied to any flour such as strong flour, semi-strong flour, medium flour, and weak flour.
[0009]
<Baked confectionery>
Baked confectionery is mainly made of flour, and includes cakes such as sponge cakes, butter cakes and pancakes, and confectionery baked in ovens and frying pans such as cookies and biscuits.
It is obtained by blending low allergenized wheat flour with pregelatinized starch and non-pregelatinized starch, granulated sugar, fats and oils, baking powder, emulsifier, flavor, citrus fruit juice, etc., and baking them in an oven or a frying pan.
In baked confectionery that uses the foaming effect of eggs such as cakes among baked confectionery that uses wheat flour as the main ingredient, it is processed without using eggs that have a foaming effect by using baking powder in combination. A baked confectionery such as a cake can be made by a normal processing method using low allergenized flour having low suitability. Moreover, the flavor peculiar to low allergen flour can be masked by adding citrus fruit juices, such as lemon juice. Furthermore, by baking at a low temperature, it is possible to prevent the baked color from becoming too dark due to the Maillard reaction of the proteolysate derived from low allergenized wheat flour.
[0010]
《Alphatized starch ・ Non-alphatized starch》
Examples of the pregelatinized starch and non-pregelatinized starch used in the present invention include potato starch, corn starch, wheat starch, sweet potato starch, tapioca starch, sago starch, and the like, and those that have not been pregelatinized. However, it is not limited to these. Moreover, you may use the modified starch obtained by these physical processing and chemical processing.
The content per dry matter of the raw material mixture of pregelatinized starch is preferably 1 to 10%, and if it is less than this, it becomes difficult to obtain a suitable viscosity as a baked confectionery dough, and if it is increased, the dough becomes hard and the baked confectionery expands It becomes difficult to do.
Starch that has not been pre-gelatinized, that is, non-pre-gelatinized starch, supplements the function of pre-gelatinized starch and has a role of giving a body feeling and the like. In addition, the non-pregelatinized starch alone cannot provide sufficient properties for making baked confectionery by a normal method.
The total content of pregelatinized starch and non-pregelatinized starch is preferably 5 to 30% per dry matter. If the amount is less than this, it is difficult to obtain a suitable viscosity and body feeling as a baked confectionery dough.
[0011]
[Action]
By adjusting the added amount of pregelatinized starch, the viscosity of the dough before molding can be adjusted and can be easily processed by a normal method. Moreover, a moderate body feeling can be given to a product by addition of non-alpha-ized starch.
By adjusting the amount of pregelatinized starch and non-pregelatinized starch, it becomes a mixture with hardness and fluidity more suitable for baked confectionery dough, so the mixture containing low allergenized flour has excellent processability Thus, low allergenized flour having low processing suitability can be processed by a general method without using an egg having a foaming effect. Moreover, the flavor peculiar to low allergen flour can be suppressed by adding citrus fruit juices, such as lemon juice. Furthermore, by baking at a low temperature, it is possible to prevent the baking color from becoming too dark due to the Maillard reaction of the proteolysate derived from low allergenized wheat flour.
[0012]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0013]
Example 1
(cake)
A low allergen cake was produced by the following formulation and process.
<Combination>
Table 1 shows.
<< Process >>
1. Potato starch, pregelatinized potato starch (Shikishima starch: F800), low allergen powdered milk (Morinaga Milk Industry: MA-1), baking powder, flavor (Kyowa Fragrance Chemicals: fruit mix powder, fermented butter powder), salt, emulsifier (Ryoto: Sugar ester) are combined and mixed uniformly.
2. Combine granulated sugar and palm oil (Asahi Denka Kogyo Co., Ltd .: refined palm oil) and mix thoroughly until whitish.
3. Add the mixture of 1. above and the allergen-reduced flour (slurry: water 40%), lemon juice, and water to 2 above, and stir uniformly.
4. Lay the pattern on the cake mold, pour the dough of 3. above and bake in an oven at 160 ° C. for 40-50 minutes.
[0014]
[Table 1]
d-tartaric acid 0.4 g
Calcium dihydrogen pyrophosphate 0.8g
Baked Alum 0.4g
[0015]
The dough has a viscosity suitable for the cake dough, and by baking this, a cake having a favorable sponge-like texture was obtained.
[0016]
Example 2
(muffin)
A low allergen muffin was produced by the following formulation and process.
<Combination>
It shows in Table 2.
<< Process >>
1. Combine wheat starch, pregelatinized corn starch, low allergen powdered milk, baking powder, flavor, salt, emulsifier and mix evenly.
2. Combine granulated sugar and palm oil and mix well with whipper until whitish.
3. Add the mixture of 1. above and the allergenized flour (slurry: moisture 40%) batter, lemon juice and water to the bowl of 2. above and stir uniformly.
4. Pour the dough of 3. above into a muffin mold (paper container) and bake in an oven at 160 ° C. for 30-40 minutes.
[0017]
[Table 2]
The dough composition had a viscosity suitable for the muffin dough, and by baking this, a muffin having a favorable sponge-like texture was obtained.
[0019]
Example 3
(cookie)
A low allergen cookie was produced by the following formulation and process.
<Combination>
Table 3 shows.
<< Process >>
1. Combine potato starch, pregelatinized potato starch, low allergen powder, baking powder, flavor, salt and emulsifier, and mix evenly.
2. Combine granulated sugar and palm oil and mix well with whipper until whitish.
3. Add the mixture of 1. above and the allergen-reduced flour (slurry: moisture 40%), lemon juice and water to 2 above and mix evenly, and put into a squeeze bag.
4. Place oven paper on the top board, squeeze the dough of 3. above, and bake in an oven at 150-160 ° C. for 20-30 minutes.
[0020]
[Table 3]
The dough composition had a preferable viscosity as a cookie dough, and by baking this, a cookie with a good texture with a crisp texture was obtained.
[0022]
Examples 4 to 8 and Comparative Examples 1 and 2
Among the blends of Example 1 (Table 1), blends were made at different ratios so that the total dry matter% of low allergenized wheat flour, pregelatinized starch and potato starch was 55 ± 1% to produce a low allergen cake. .
Table 4 shows the amounts of allergenized wheat flour, pregelatinized starch, and potato starch, the ratio per dry matter, the state of the dough composition, and the evaluation of the baked product by five specialized panelists.
[0023]
[Table 4]
◎: Good viscosity ○: Slightly high or slightly low ×: Viscosity inappropriate for batter
【The invention's effect】
Processability suitable for the manufacture of baked confectionery by blending pregelatinized starch and non-pregelatinized starch with low allergenized flour that is difficult to form gluten, which plays an important role in the secondary processing of wheat flour, and has extremely low processability And baked confectionery using reduced allergenized flour by a normal production method is provided. Thereby, it becomes possible to provide a baked confectionery useful for patients with wheat allergy.
Claims (2)
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| DE102017122483B3 (en) | 2017-09-27 | 2018-10-25 | Excor Korrosionsforschung Gmbh | Compositions of vapor-phase corrosion inhibitors and their use and process for their preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003259808A (en) * | 2002-03-07 | 2003-09-16 | Mitakado:Kk | Confectionery using hypoallergenic wheat flour, and method for making the same |
| JP6031231B2 (en) * | 2011-01-28 | 2016-11-24 | 松谷化学工業株式会社 | Composition for baked confectionery and baked confectionery |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102017122483B3 (en) | 2017-09-27 | 2018-10-25 | Excor Korrosionsforschung Gmbh | Compositions of vapor-phase corrosion inhibitors and their use and process for their preparation |
| EP3461931A1 (en) | 2017-09-27 | 2019-04-03 | EXCOR Korrosionsforschung GmbH | Compositions of vapour phase corrosion inhibitors and their use and method for preparing them |
| US10753000B2 (en) | 2017-09-27 | 2020-08-25 | Excor Korrosionsforschung Gmbh | Compositions of vapor phase corrosion inhibitors and their use as well as methods for their manufacture |
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