JPS584905B2 - Method for producing health food ingredients using royal jelly as the main ingredient - Google Patents
Method for producing health food ingredients using royal jelly as the main ingredientInfo
- Publication number
- JPS584905B2 JPS584905B2 JP55108954A JP10895480A JPS584905B2 JP S584905 B2 JPS584905 B2 JP S584905B2 JP 55108954 A JP55108954 A JP 55108954A JP 10895480 A JP10895480 A JP 10895480A JP S584905 B2 JPS584905 B2 JP S584905B2
- Authority
- JP
- Japan
- Prior art keywords
- royal jelly
- health food
- vitamin
- food ingredients
- main ingredient
- 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.)
- Expired
Links
- 229940109850 royal jelly Drugs 0.000 title claims description 18
- 235000013402 health food Nutrition 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000005417 food ingredient Substances 0.000 title description 4
- 239000002075 main ingredient Substances 0.000 title description 3
- AFFLGGQVNFXPEV-UHFFFAOYSA-N 1-decene Chemical compound CCCCCCCCC=C AFFLGGQVNFXPEV-UHFFFAOYSA-N 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000010374 vitamin B1 Nutrition 0.000 claims description 5
- 239000011691 vitamin B1 Substances 0.000 claims description 5
- 235000019164 vitamin B2 Nutrition 0.000 claims description 5
- 239000011716 vitamin B2 Substances 0.000 claims description 5
- 102000035195 Peptidases Human genes 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 150000004665 fatty acids Chemical class 0.000 claims description 4
- 229930014626 natural product Natural products 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 230000002195 synergetic effect Effects 0.000 claims description 4
- 235000012041 food component Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 4
- 229930003451 Vitamin B1 Natural products 0.000 description 4
- 229930003471 Vitamin B2 Natural products 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- WXBXVVIUZANZAU-UHFFFAOYSA-N 2E-decenoic acid Natural products CCCCCCCC=CC(O)=O WXBXVVIUZANZAU-UHFFFAOYSA-N 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 2
- WXBXVVIUZANZAU-CMDGGOBGSA-N trans-2-decenoic acid Chemical compound CCCCCCC\C=C\C(O)=O WXBXVVIUZANZAU-CMDGGOBGSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
ローヤル・ゼリーの保健上、栄養上の効果は、既に広く
学問的にも認識せられているが、これに含有される蛋白
質のため極めて腐敗しやすい欠点がある。DETAILED DESCRIPTION OF THE INVENTION The health and nutritional effects of royal jelly have already been widely recognized academically, but the drawback is that it is extremely perishable due to the protein it contains.
ローヤル・ゼリーに含有される蛋白質は主としてアルブ
ミンであり、これは日常の普通食事を構成する食品に十
分含有されているので、殊更にローヤル・ゼリーによっ
て摂取する必要は全くない。The protein contained in royal jelly is mainly albumin, which is sufficiently contained in foods that make up ordinary daily meals, so there is no need to ingest it through royal jelly.
よって本発明はローヤル・ゼリーより含有蛋白質を除去
することによって、その腐敗を避けて保存ができる点に
着目し、ローヤル・ゼリーを主原料とする保健食品原料
の製造法を簡単廉価に得ようとするものである。Therefore, the present invention focuses on the fact that by removing the protein contained in royal jelly, it can be preserved while avoiding spoilage, and aims to provide a simple and inexpensive method for producing health food ingredients using royal jelly as the main ingredient. It is something to do.
本発明はローヤル・ゼリーに蛋白分解酵素を加えて所要
温度で振盪保持することによりその含有する蛋白質を分
解し去る工程と、この水分を除くだめ通風しつゝ加熱及
び凍結などで常法乾燥せしめる工程と、上記工程中に失
なわれるビタミンＢ，及びＢ２並びにビタミンＣ等の栄
養成分と更に１０一ハイドロオキシ・デルタ・２・デセ
ン酸との相乗効果を期待される天然物由来の１・デセン
その他二、三の脂肪酸を加えたのち粉末となし、或は細
片となす工程との結合を特徴とするローヤル・ゼリーを
主原料とする保健食品原料の製造法に係るものである。The present invention involves adding a proteolytic enzyme to royal jelly, shaking and holding at a required temperature to decompose the protein contained therein, and drying the royal jelly in a conventional manner by heating and freezing with ventilation to remove this moisture. 1-decene, a natural product that is expected to have a synergistic effect with the nutritional components such as vitamin B, B2, and vitamin C that are lost during the above steps, and 10-hydroxy delta-2-decenoic acid. The present invention relates to a method for producing health food raw materials using royal jelly as the main raw material, which is characterized by the addition of a few other fatty acids and then the process of powdering or cutting into pieces.
そこで先づローヤル・ゼリーに蛋白分解酵素を加えて所
要温度で振盪保持することによりその含有する蛋白質を
分解し去り、しかる後通風しつゝ加熱及び凍結などで常
法乾燥せしめて水分を除去し、ローヤル・ゼリーに特有
の有効成分として１０−ハイドロオキシ・デルタ・２・
デセン酸及び１・デセン並びにすべての必須アミノ酸（
インロイシン、ロイシン、リジン、メチオニン、フエニ
ルアラニン、スレオニン、トリフトファン、パリン）を
効率よく濃縮する。Therefore, first, a proteolytic enzyme is added to the royal jelly and kept shaking at a required temperature to decompose the protein contained therein, and then the water is removed by drying in a conventional manner by ventilation, heating, and freezing. , 10-hydroxy delta 2, an active ingredient unique to royal jelly.
Decenoic acid and 1-decene and all essential amino acids (
Efficiently concentrates inleucine, leucine, lysine, methionine, phenylalanine, threonine, tryfthan, and parin).
而して前記水分を除去する工程のうち、凍結乾燥法は最
も優秀であるが、工費が高くつく嫌いがあるっ
更にローヤル・ゼリーに特有の１０−ハイドロオキシ・
デルタ・２・デセン酸及びその分解産物の１・デセンは
勿論のこと、上記必須アミノ酸のすべてが加熱に対して
安定であるので、通常の通風、加熱法によって水分を除
去すれば、工費は非常に廉価となる。Among the above-mentioned water removal processes, the freeze-drying method is the most excellent, but it is expensive, and it also uses 10-hydroxy-drying, which is unique to royal jelly.
All of the above essential amino acids, including delta-2-decenoic acid and its decomposition product 1-decene, are stable against heating, so if water is removed by normal ventilation and heating methods, the construction cost is very low. The price is low.
この場合には、ビタミンＢ１、ビタミン均、ビタミンＣ
の相当量が失われるが、原ローヤル・ゼリーｌｋｇ当り
ビタミンＢ１ぱ５０ｍｇ程度、ビタミンＢ２は６０ｍｇ
程度、ビタミンＣは１２０ｍｇ程度を水分除去の後に添
加すれば、凍結乾燥法に比べて遜色がないばかりでなく
、極めて廉価にて保健効果の高い栄養食品原料を製造す
ることができる。In this case, vitamin B1, vitamin average, vitamin C
However, approximately 50mg of vitamin B1 and 60mg of vitamin B2 are lost per 1kg of raw royal jelly.
If about 120 mg of vitamin C is added after water removal, it is not only comparable to the freeze-drying method, but also makes it possible to produce a nutritious food ingredient with high health effects at an extremely low cost.
尚当該保健食品原料の主要成分の一つである１０−ハイ
ドロオキシ・デルタ・２・デセン酸は、おおむね１・デ
センとして腸管から血流中に入るのであるから、他の天
然原料からも廉価に製造され得る１・デセンを加えるこ
とにより、１０−ハイドロオキシ・デルタ・２・デセン
酸との相乗効果を更に高めることができる。Furthermore, since 10-hydroxy delta-2-decenoic acid, which is one of the main components of the health food raw material, enters the bloodstream from the intestinal tract as 1-decene, it can be obtained at a lower price from other natural raw materials. By adding 1-decene which can be produced, the synergistic effect with 10-hydroxy delta-2-decenoic acid can be further enhanced.
その他相乗効果の期待される二、三の廉価なる脂肪酸（
天然物由来）を加えればさらに望ましいものである。A few other inexpensive fatty acids that are expected to have synergistic effects (
It is even more desirable to add a natural product (derived from natural products).
本発明方法を実施例によって説明する。The method of the present invention will be explained by way of examples.
ローヤル・ゼリー１００ｋｇに蛋白分解酵素プロテアー
ゼ１００ｇを加え、３７℃にて４８時間振盪しつゝ保持
する。Add 100 g of proteolytic enzyme protease to 100 kg of royal jelly, and keep shaking at 37°C for 48 hours.
ローヤル・ゼリー１００ｇには約６．６ｋｇの蛋白質が
含有せられているが、上記工程によりその９５％以上が
分解し去る。100g of royal jelly contains about 6.6kg of protein, but more than 95% of it is degraded by the above process.
１０−ハイドロオキシ・デルタ２・デセン酸及び１・デ
セン並に二、三の脂肪酸及びビタミンＢ１ビタミンＢ２
、ビタミンＣ及び必須アミノ酸（イソロイシン、ロイシ
ン、リジン、メチオニン、フエニルアラニン、スレオニ
ン、トリプトファン、パリン）は蛋白分解酵素の作用を
全く受けないので、分解されずに上記工程を終えた液体
中に存在していることは当然である。10-hydroxy delta 2-decenoic acid and 1-decene as well as a few fatty acids and vitamin B1 vitamin B2
, vitamin C and essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, parin) are not affected by proteolytic enzymes at all, so they are present in the liquid after the above process without being degraded. It is natural that they are doing so.
この工程を終えた当該液体から水分を除去するために、
通風しつゝ５０℃に加熱し、約１０分の１に煮つまった
後凍結乾燥することにより、水分含量０．１％以下の凍
結乾燥品１３．５ｋｇを得て水分除去の工程を終る。In order to remove water from the liquid after this process,
By heating to 50° C. with ventilation, boiling down to about 1/10 of the original volume, and freeze-drying, 13.5 kg of freeze-dried product with a water content of 0.1% or less is obtained, and the water removal process is completed.
次いで前工程において失なわれるビタミンＢ１を５ｇ、
ビタミンＢ２を６ｇ、ビタミンＣを１２ｇ及び１・デセ
ン酸を８０ｇを加えた後、空気分離式製粉機で粉末とし
或は細片とする。Next, 5g of vitamin B1 lost in the previous step,
After adding 6 g of vitamin B2, 12 g of vitamin C and 80 g of 1-decenoic acid, the mixture is ground into powder or pieces in an air separation flour mill.
製品の収量は約１．３２ｋｇ前後となる。The yield of the product is approximately 1.32 kg.
本発明による製品は、そのまゝ水、湯茶、ミルク等に加
えて飲んでもよいが、微量すぎて扱いにくいので、１０
〜１００倍量の乳糖、ブドウ糖、乾燥野菜粉末、骨髄粉
末等で増量することにより、種々の保健食品を製造する
に当っての主原料として供するのに甚だ適切なものであ
り、ローヤル・ゼリーを主原料とする保健食品原料の製
造法として甚だ有用な発明である。The product according to the present invention may be added to water, tea, milk, etc. and taken as is, but the amount is too small and difficult to handle.
By increasing the amount with ~100 times the amount of lactose, glucose, dried vegetable powder, bone marrow powder, etc., it is extremely suitable for serving as a main ingredient in the production of various health foods, and royal jelly is This is an extremely useful invention as a method for producing health food ingredients, which are the main raw materials.
Claims (1)
で振盪保持することによりその含有する蛋白質を分解し
去る工程と、この水分を除くため通風しつゝ加熱及び凍
結などで常法乾燥せしめる工程と、上記工程中に失なわ
れるビタミンＢ１及びＢ２並びにビタミンＣ等の栄養成
分と更に１０−ハイドロオキシ・デルタ・２・デセン酸
との相乗効果を期待される天然物由来の１・デセンその
他二、三の脂肪酸を加えたのち粉末となし或は細片とな
す工程との結合を特徴とするローヤル・ゼリーを主原料
とする保健食品原料の製造法。1. Adding proteolytic enzyme to royal jelly and shaking and holding at a required temperature to decompose the protein contained therein; and drying in a conventional manner by heating and freezing with ventilation to remove this moisture. , 1-decene and other 2 derived from natural products that are expected to have a synergistic effect with the nutritional components such as vitamins B1 and B2 and vitamin C that are lost during the above process and 10-hydroxy delta-2-decenoic acid. A method for producing a health food raw material using royal jelly as a main raw material, which is characterized by a process of adding three fatty acids and then combining the powder with pears or pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55108954A JPS584905B2 (en) | 1980-08-07 | 1980-08-07 | Method for producing health food ingredients using royal jelly as the main ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55108954A JPS584905B2 (en) | 1980-08-07 | 1980-08-07 | Method for producing health food ingredients using royal jelly as the main ingredient |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5733582A JPS5733582A (en) | 1982-02-23 |
| JPS584905B2 true JPS584905B2 (en) | 1983-01-28 |
Family
ID=14497858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55108954A Expired JPS584905B2 (en) | 1980-08-07 | 1980-08-07 | Method for producing health food ingredients using royal jelly as the main ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS584905B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60113406U (en) * | 1984-01-09 | 1985-07-31 | リンナイ株式会社 | Indicator lamp device in cooker |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2545480B2 (en) * | 1990-03-08 | 1996-10-16 | アピ株式会社 | Functional food material |
| JP2623044B2 (en) * | 1991-09-09 | 1997-06-25 | 株式会社バイオックス | Method for producing transparent royal jelly solution |
-
1980
- 1980-08-07 JP JP55108954A patent/JPS584905B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60113406U (en) * | 1984-01-09 | 1985-07-31 | リンナイ株式会社 | Indicator lamp device in cooker |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5733582A (en) | 1982-02-23 |
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