JPH04281755A - Preparation of sheet-formed ingredient for rice ball - Google Patents
Preparation of sheet-formed ingredient for rice ballInfo
- Publication number
- JPH04281755A JPH04281755A JP3069425A JP6942591A JPH04281755A JP H04281755 A JPH04281755 A JP H04281755A JP 3069425 A JP3069425 A JP 3069425A JP 6942591 A JP6942591 A JP 6942591A JP H04281755 A JPH04281755 A JP H04281755A
- Authority
- JP
- Japan
- Prior art keywords
- sheet
- ingredient
- ingredients
- rice
- rice ball
- 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.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 239000004615 ingredient Substances 0.000 title claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 title claims abstract 3
- 239000003349 gelling agent Substances 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 9
- 239000000661 sodium alginate Substances 0.000 abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 abstract description 9
- 229940005550 sodium alginate Drugs 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 abstract description 5
- 229960002401 calcium lactate Drugs 0.000 abstract description 5
- 235000011086 calcium lactate Nutrition 0.000 abstract description 5
- 239000001527 calcium lactate Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 241000972773 Aulopiformes Species 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 4
- 235000019515 salmon Nutrition 0.000 abstract description 4
- 102000009027 Albumins Human genes 0.000 abstract description 3
- 108010088751 Albumins Proteins 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 43
- 239000007864 aqueous solution Substances 0.000 description 13
- 230000014759 maintenance of location Effects 0.000 description 8
- 239000000499 gel Substances 0.000 description 6
- 235000010443 alginic acid Nutrition 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本願の発明は、握り飯やご飯の間
に挟んで用いるシート状具材の製造法に関するものであ
り、詳しくはデイリーフードとしてスーパーマーケット
などで販売されている握り飯用の中身として用いられる
シート状の具材の製造法に関するものである。[Industrial Application Field] The invention of the present application relates to a method for manufacturing a sheet-like ingredient that is used as a rice ball or sandwiched between rice, and more specifically, as an ingredient for a rice ball that is sold as a daily food in supermarkets, etc. The present invention relates to a method for manufacturing the sheet-like ingredients used.
【０００２】0002
【従来の技術】従来から、握り飯用の具材についてはそ
の種類や形態が工夫され提案されたり、実用されたりし
ている。しかしながら、従来から行われている握り飯用
の具材の改良は、具材そのものの種類や味付け等に関す
るものが殆どであった。従って、これらの握り飯用の具
材は、握り飯の中のある部分に固まって遍在する状態で
用いるか、飯と具材を全体として混合して握り飯とする
ことが一般的である。BACKGROUND OF THE INVENTION Conventionally, various types and shapes of ingredients for rice balls have been proposed and put to practical use. However, most of the improvements that have been made to ingredients for rice balls have been related to the types and seasoning of the ingredients themselves. Therefore, these ingredients for rice balls are generally used in a state where they are concentrated in a certain part of the rice ball and are ubiquitous, or the rice and the ingredients are mixed as a whole to make a rice ball.
【０００３】そして近時においては、握り飯用の具材と
して用いるシート状の具材食品が提案され試作されてい
るが、これらのものはその食品としてのテクスチャーが
悪いので実用化されていないのが現状である。[0003] Recently, sheet-shaped food ingredients used as ingredients for rice balls have been proposed and prototyped, but these have not been put into practical use because of their poor texture. This is the current situation.
【０００４】0004
【発明が解決しようとする課題】本発明者は、近時の食
品に対する需要者の嗜好の変化に対応するために、上記
の従来の握り飯用の具材について検討したところ、（ａ
）握り飯用の具材は単に具材そのものを握り飯に混用す
るのでは、具材が部分的に遍在することになること、（
ｂ）飯と具材を全体的に混合して握り飯とするのでは需
要者の嗜好に合わない場合があること。Problem to be Solved by the Invention In order to respond to the recent changes in the preferences of consumers regarding food, the present inventor investigated the above-mentioned conventional ingredients for rice balls, and found that (a)
) If the ingredients for nigiri rice were simply mixed into the nigiri rice, the ingredients would be partially ubiquitous; (
b) Mixing the rice and ingredients together to make rice balls may not meet the tastes of consumers.
【０００５】（ｃ）従って、具材をシート状に成形する
ことにより、この具材を飯の間にサンドイッチ状に挟ん
で用いること、（ｄ）そのためにはシート状の具材の保
形性とテクスチャーの改良が必要であることに到達した
。(c) Therefore, by forming the ingredients into a sheet, the ingredients can be sandwiched between rice, and (d) To do this, the shape retention of the sheet-shaped ingredients must be improved. It was reached that the texture needed to be improved.
【０００６】本発明は上記の現状に鑑みてなされたもの
であり、その目的は握り飯用の具材を適宣の固化剤中に
分散せしめて、これを凝固してシート状に成形し、飯の
間に挟んでサンドイッチ状にすることができるような保
形性とテクスチャーの優れたシート状の握り飯用の具材
を提供することである。The present invention has been made in view of the above-mentioned current situation, and its purpose is to disperse ingredients for rice balls in an appropriate solidifying agent, solidify this, form it into a sheet, and make rice balls. To provide a sheet-like ingredient for rice balls with excellent shape retention and texture that can be sandwiched between sheets to form a sandwich.
【０００７】[0007]
【課題を解決するための手段およびその作用】本発明者
は、上記の課題について種々検討したところ、握り飯用
の具材にゲル化剤を添加してシート状に成形し、さらに
ゲル化剤を架橋することに着目した。[Means for Solving the Problems and Their Effects] After various studies regarding the above-mentioned problems, the present inventor added a gelling agent to ingredients for rice balls, formed it into a sheet shape, and further added a gelling agent. We focused on crosslinking.
【０００８】本発明は、上記の知見に基くものであり、
その要旨は、「握り飯用の具材とゲル化剤を混練する第
１工程と、第１工程で得られた混練物をシート状に展延
成形する第２工程と、第２工程で得られたシート状物の
表面に食用蛋白質とカルシウム塩を添加して架橋する第
３工程と、第３工程で得られた架橋されたシート状物を
加熱する第４工程との結合からなることを特徴とする握
り飯用のシート状具材の製造法」である。The present invention is based on the above findings, and
The gist is ``the first step of kneading the rice ball ingredients and gelling agent, the second step of rolling and forming the kneaded material obtained in the first step into a sheet shape, and the second step of kneading the ingredients for the rice ball and the gelling agent. A third step of adding an edible protein and a calcium salt to the surface of the sheet-like material to cross-link it, and a fourth step of heating the cross-linked sheet-like material obtained in the third step. ``Method for producing sheet-like ingredients for rice balls''.
【０００９】本発明に用いるゲル化剤としては、アルギ
ン酸ソーダが好ましい。アルギン酸ソーダの０．５〜４
％水溶液は、シート状に展延するのに適当な粘度となる
ものであり、ゲル化した後に加熱しても融けないからで
ある。この点において、ゼラチンやカラギーナンは好ま
しくない。[0009] As the gelling agent used in the present invention, sodium alginate is preferred. 0.5-4 of sodium alginate
% aqueous solution has a viscosity suitable for spreading into a sheet, and does not melt even if heated after gelling. In this respect, gelatin and carrageenan are not preferred.
【００１０】さらにアルギン酸ソーダは、食用蛋白質と
の作用で架橋結合をすることができるとともに、シート
状に成形した場合にその保形性が良好となるからである
。[0010] Furthermore, sodium alginate is capable of crosslinking with edible proteins, and also has good shape retention when formed into a sheet.
【００１１】つぎに本発明における握り飯用の具材とし
ては、鮭そぼろ、練梅肉、塩たらこなどの通常握り飯用
の具材として用いることが出来るものであれば特に限定
されるものではない。Next, the ingredients for rice balls in the present invention are not particularly limited as long as they can be used as ingredients for regular rice balls, such as minced salmon, dried plum meat, and salted cod roe.
【００１２】そして架橋剤として用いられるものは、食
用蛋白質が好ましい。可食性であり、加熱処理などによ
り香ばしいものとなり、テクスチャーが良好となるから
である。[0012] The crosslinking agent used is preferably an edible protein. This is because it is edible and becomes fragrant and has a good texture when heated.
【００１３】本発明における第１工程は、上記の握り飯
用の具材とゲル化剤を混練することであるが、この工程
において適宣の調味料等を添加してもよい。そしてゲル
化剤としてアルギン酸ソーダを用いる場合は、その０．
５〜４％の水溶液が粘性が高いので好ましい。[0013] The first step in the present invention is to knead the above-mentioned ingredients for rice balls and a gelling agent, and appropriate seasonings may be added in this step. When using sodium alginate as a gelling agent, 0.
A 5-4% aqueous solution is preferred because of its high viscosity.
【００１４】つぎに本発明の第２工程は、上記の混練物
をローラの間で圧延してシート状にしたものを、リード
コンベア上にはり付けて展延する連続加工法などが採ら
れる。Next, in the second step of the present invention, a continuous processing method is adopted in which the above-mentioned kneaded material is rolled between rollers to form a sheet, which is then spread on a lead conveyor.
【００１５】そして本発明の第３工程は、シート状に展
延された上記のものの表面に、等電点以下の食用蛋白質
水溶液を添加する。これによって、前記のアルギン酸ソ
ーダとの架橋結合がおこり、保形性が維持される。さら
にシート状物の表面に蛋白質の層が形成されることによ
り食味が良くなり、後述の加熱処理によって香ばしいも
のとなる。この第３工程においては、上記の食用蛋白質
の添加と同時に、苦味の少ない乳酸カルシウムの水溶液
（濃度０．５〜５％のものが好ましい）を添加する。こ
れによって、アルギン酸ソーダのゲル化が促進され、リ
ードコンベヤから剥がれ易くなるとともにシート状の成
形物の保形性が向上する。[0015] In the third step of the present invention, an edible protein aqueous solution having a temperature below the isoelectric point is added to the surface of the above-mentioned material spread into a sheet. This causes crosslinking with the sodium alginate and maintains shape retention. Furthermore, the formation of a protein layer on the surface of the sheet-like product improves its taste, and it becomes fragrant through the heat treatment described below. In this third step, at the same time as the above-mentioned edible protein is added, an aqueous solution of calcium lactate (preferably at a concentration of 0.5 to 5%) with little bitterness is added. This promotes gelation of the sodium alginate, making it easier to peel off from the lead conveyor and improving the shape retention of the sheet-like molded product.
【００１６】そして本発明の第４工程は、上記の第３工
程で処理されたシート状物を加熱処理する工程であるが
、その温度は１００〜１２０℃で、時間は１０〜３０分
間が適当である。この加熱処理によってシート状物が殺
菌されるとともに、食品としての好ましい香りが出るよ
うになる。また加熱処理によりシート状物が乾燥して変
性し保形性が強化されるのでゲルの構造やシート状の形
状が保持される。[0016] The fourth step of the present invention is a step of heat-treating the sheet material treated in the third step, at a temperature of 100 to 120°C and for a suitable time of 10 to 30 minutes. It is. This heat treatment sterilizes the sheet-like material and gives it a pleasant aroma as a food product. In addition, the heat treatment dries and denatures the sheet-like material and strengthens its shape retention, so that the gel structure and sheet-like shape are maintained.
【００１７】本発明によって得られるシート状の握り飯
用の具材は、テクスチャーが極めて良好であって、シト
状のゲルの保形性が良く、かつ握り飯全体の味の均一化
を図ることができるので、各種形態の握り飯用に適宣の
形状に切断して、飯の間に挟んでサンドイッチ状にして
食用に供することができるほか、冷蔵保存も可能である
ので、種々の用途の食用に用いることができる。[0017] The sheet-like ingredients for rice balls obtained by the present invention have an extremely good texture, the sheet-like gel has good shape retention, and the taste of the whole rice ball can be made uniform. Therefore, it can be cut into the appropriate shape for various types of rice balls and served as a sandwich between rice, and it can also be stored in the refrigerator, so it can be used for various purposes. be able to.
【００１８】[0018]
【実施例】以下実施例によって本発明を説明する。
１．鮭そぼろ（鮭肉をフレーク状にほぐして調味したも
の）７００ｇと２％濃度のアルギン酸水溶液３００ｇを
混練する。この混練されたものを、ローラで厚さ５ｍｍ
のシート状に展延する。つぎにこのシート状物の表面に
、０．５％濃度のアルブミン水溶液および５％濃度の乳
酸カルシウム水溶液の混合物をスプレイして上記のシー
ト状物を形成するアルギン酸をゲル化させる。そして、
このゲル化されたシート状物を１００℃で約１５分間加
熱乾燥して握り飯用のシート状具材を製造した。このシ
ート状の具材は、三角形、または円形等の握り飯の形状
に合わせて切断して、飯の間に挟んで使用する。[Examples] The present invention will be explained below with reference to Examples. 1. 700 g of salmon minced meat (salmon meat flaked and seasoned) and 300 g of a 2% alginic acid aqueous solution are kneaded. This kneaded material is rolled to a thickness of 5 mm.
Spread into a sheet. Next, a mixture of a 0.5% albumin aqueous solution and a 5% calcium lactate aqueous solution is sprayed onto the surface of the sheet to gel the alginic acid forming the sheet. and,
This gelled sheet-like material was heated and dried at 100° C. for about 15 minutes to produce a sheet-like ingredient for rice balls. This sheet-like ingredient is cut to fit the shape of the rice ball, such as a triangle or circle, and is used by sandwiching it between rice balls.
【００１９】２．練梅肉（生梅の肉質部を半乾燥して、
塩や調味料を加えて練り合わせたもの）８００ｇと２％
濃度のアルギン酸ソーダ水溶液２００ｇを混練する。こ
の混練されたものを、ローラで厚さ５ｍｍのシート状に
展延する。つぎにこのシート状物の表面に、０．５％濃
度のアルブミン水溶液および５％濃度の乳酸カルシウム
水溶液の混合物をスプレイして上記のシート状物を形成
するアルギン酸をゲル化させる。そして、このゲル化さ
れたシート状物を１００℃で約１５分間加熱乾燥して握
り飯用のシート状具材を製造した。このシート状の具材
は、三角形、または円形等の握り飯の形状に合わせて切
断して、飯の間に挟んで使用する。2. Nered plum meat (semi-dried fleshy part of fresh plums,
Kneaded with salt and seasonings) 800g and 2%
200 g of a concentrated sodium alginate aqueous solution is kneaded. This kneaded material is spread out into a sheet with a thickness of 5 mm using a roller. Next, a mixture of a 0.5% albumin aqueous solution and a 5% calcium lactate aqueous solution is sprayed onto the surface of the sheet to gel the alginic acid forming the sheet. Then, this gelled sheet-like material was heated and dried at 100° C. for about 15 minutes to produce a sheet-like ingredient for rice balls. This sheet-like ingredient is cut to fit the shape of the rice ball, such as a triangle or circle, and is used by sandwiching it between rice balls.
【００２０】３．塩たらこ７００ｇと２％濃度のアルギ
ン酸ソーダ水溶液３００ｇを混練する。この混練された
ものを、ローラで厚さ５ｍｍのシート状に展延する。つ
ぎにこのシート状物の表面に、２％濃度のゼラチン水溶
液および５％濃度の乳酸カルシウム水溶液の混合物をス
プレイして上記のシート状物を形成するアルギン酸をゲ
ル化させる。そして、このゲル化されたシート状物を１
００℃で約１５分間加熱乾燥して握り飯用のシート状具
材を製造した。このシート状の具材は、三角形、または
円形等の握り飯の形状に合わせて切断して、飯の間に挟
んで使用する。3. 700 g of salt cod roe and 300 g of a 2% sodium alginate aqueous solution are kneaded. This kneaded material is spread out into a sheet with a thickness of 5 mm using a roller. Next, a mixture of a 2% gelatin aqueous solution and a 5% calcium lactate aqueous solution is sprayed onto the surface of the sheet to gel the alginic acid forming the sheet. Then, this gelled sheet-like material was
The mixture was heated and dried at 00° C. for about 15 minutes to produce a sheet-like ingredient for rice balls. This sheet-like ingredient is cut to fit the shape of the rice ball, such as a triangle or circle, and is used by sandwiching it between rice balls.
【００２１】[0021]
【発明の効果】本発明によって得られる「握り飯用のシ
ート状具材」は、テクスチャーが極めて良好であり、シ
ート状のゲルの保形性が良い。そして食品として好まし
い香りをだし、握り飯用の具材として用いた場合に具材
が遍在することがなく、かつ全体の味の均一化を図るこ
とができる。従って、本発明によるシート状具材は、各
種形態の握り飯用に適宣の形状に切断して、飯の間に挟
んでサンドイッチ状にして食用に供することができるほ
か、冷蔵保存も可能であるので、種々の用途の食用に用
いることができる。[Effects of the Invention] The "sheet-like ingredients for rice balls" obtained by the present invention has an extremely good texture, and the sheet-like gel has good shape retention. Moreover, it gives off a pleasant aroma as a food, and when used as an ingredient for rice balls, the ingredients are not scattered all over the place, and the overall taste can be made uniform. Therefore, the sheet-like ingredients according to the present invention can be cut into shapes suitable for various types of rice balls, and can be sandwiched between rice to serve as an edible sandwich, and can also be stored refrigerated. Therefore, it can be used for various purposes.
Claims (1)
工程と、第１工程で得られた混練物をシート状に展延成
形する第２工程と、第２工程で得られたシート状物の表
面に食用蛋白質とカルシウム塩を添加して架橋する第３
工程と、第３工程で得られた架橋されたシート状物を加
熱する第４工程との結合からなることを特徴とする握り
飯用のシート状具材の製造法。Claim 1: A first step for kneading ingredients for rice balls and a gelling agent.
a second step of spreading and forming the kneaded material obtained in the first step into a sheet shape; and a second step of adding edible protein and calcium salt to the surface of the sheet material obtained in the second step to crosslink it. 3
and a fourth step of heating the crosslinked sheet material obtained in the third step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3069425A JPH04281755A (en) | 1991-03-11 | 1991-03-11 | Preparation of sheet-formed ingredient for rice ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3069425A JPH04281755A (en) | 1991-03-11 | 1991-03-11 | Preparation of sheet-formed ingredient for rice ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04281755A true JPH04281755A (en) | 1992-10-07 |
Family
ID=13402256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3069425A Withdrawn JPH04281755A (en) | 1991-03-11 | 1991-03-11 | Preparation of sheet-formed ingredient for rice ball |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04281755A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003116481A (en) * | 2001-10-18 | 2003-04-22 | Hayashibara Biochem Lab Inc | Plum meat sheet using trehalose |
| JP2004290007A (en) * | 2003-03-25 | 2004-10-21 | Shoji Ikuta | Dry sheet-formed pickled ume |
| JP2024534281A (en) * | 2021-08-19 | 2024-09-19 | メルク パテント ゲーエムベーハー | Method for producing edible crosslinked porous hollow fibers and membranes by pH-induced phase separation and use thereof |
-
1991
- 1991-03-11 JP JP3069425A patent/JPH04281755A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003116481A (en) * | 2001-10-18 | 2003-04-22 | Hayashibara Biochem Lab Inc | Plum meat sheet using trehalose |
| JP2004290007A (en) * | 2003-03-25 | 2004-10-21 | Shoji Ikuta | Dry sheet-formed pickled ume |
| JP2024534281A (en) * | 2021-08-19 | 2024-09-19 | メルク パテント ゲーエムベーハー | Method for producing edible crosslinked porous hollow fibers and membranes by pH-induced phase separation and use thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Application deemed to be withdrawn because no request for examination was validly filed |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 19980514 |