JPH0544A - Material for food and manufacturing method thereof - Google Patents
Material for food and manufacturing method thereofInfo
- Publication number
- JPH0544A JPH0544A JP3177622A JP17762291A JPH0544A JP H0544 A JPH0544 A JP H0544A JP 3177622 A JP3177622 A JP 3177622A JP 17762291 A JP17762291 A JP 17762291A JP H0544 A JPH0544 A JP H0544A
- Authority
- JP
- Japan
- Prior art keywords
- whey
- food material
- fats
- oil
- water
- 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
Landscapes
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
(57)【要約】
【目的】 乳味及びある程度のボディー感の両方を備え
た、食品用素材として巾広い用途を有する新規な食品用
素材を提供すること。
【構成】 脱脂粉乳、油脂又は油脂加工品及び水からな
る水中油型エマルジョンから糖及び電解質等のホエー部
分を除去した略々中性の塑性物〜半流動物は、乳味及び
ある程度のボディー感の両方を備えた、食品用素材とし
て巾広い用途を有する新規な食品用素材である。このも
のは、脱脂粉乳、油脂又は油脂加工品及び水からなる水
中油型エマルジョンからpH6.0 以上の中性状態でホエー
部分を除去することにより得られる。ホエー部分の除去
法としてはレンネットでカゼインを凝固させるか又は限
外濾過法を使用する。(57) [Summary] [Purpose] To provide a novel food material having a wide range of uses as a food material, which has both milk taste and a certain body feeling. [Structure] A substantially neutral plastic to semi-liquid product obtained by removing whey such as sugar and electrolyte from an oil-in-water emulsion consisting of skimmed milk powder, fats or oils or processed products of fats and oils has a milky taste and a certain body feeling. It is a novel food material that has both of the above and has a wide range of uses as a food material. This product is obtained by removing the whey portion from an oil-in-water emulsion consisting of skim milk powder, fats or oils or processed products of fats and water in a neutral state of pH 6.0 or higher. As a method for removing the whey portion, casein is coagulated with rennet or an ultrafiltration method is used.
Description
【０００１】[0001]
【産業上の利用分野】本発明は、新規な食品用素材、更
に詳しくは、自体ある程度のボディを有するに拘らずチ
ーズ臭がなく、しかも優れた乳味を有する新規な食品用
素材及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel food material, and more particularly to a novel food material which has no cheese odor despite having a certain amount of body and has an excellent milk taste and its production. Regarding the method.
【０００２】[0002]
【従来の技術】従来より、スフレチーズケーキ、レアチ
ーズケーキ等のケーキ類やフィリングの材料として、ク
リームチーズ、カッテイジチーズ、カマンベールチーズ
又はリンブルガーチーズのような熟成度の若い軟質チー
ズ類が多用されている。しかしこれらの軟質チーズ類
は、当然のことながら自体チーズ臭を持っており、この
チーズ臭は、製品に対し独特の風味を与えはするもの
の、反面、チーズ臭を望まれない食品用にはそぐわない
から、食品用素材としての用途を狭くしている。2. Description of the Related Art Conventionally, soft cheeses such as cream cheese, cottage cheese, Camembert cheese or Limburger cheese, which have a high degree of maturity, are widely used as a material for filling and filling of souffle cheesecake, rare cheesecake and the like. ing. However, these soft cheeses naturally have a cheese odor, and this cheese odor gives a unique flavor to the product, but on the other hand, it is not suitable for foods where cheese odor is not desired. Therefore, its use as a food material has been narrowed.
【０００３】また、前述のような軟質チーズ類は、それ
自体のpHが低いためか、乳蛋白分や乳脂が含まれている
割りには充分な乳味感を適用菓子に与えない。だからと
いって、乳味感を出す目的で生クリーム等を製菓に利用
すると、流動性が強くなり過ぎるため、クリームチーズ
使用時程のボディー感の付与は期待できない。Also, the soft cheeses as described above do not give the applied confectionery a sufficient milky taste because they contain milk protein and milk fat, probably because of their low pH. However, if fresh cream or the like is used in confectionery for the purpose of giving a milky taste, the fluidity becomes too strong, and therefore it cannot be expected to give the body a feeling as when using cream cheese.
【０００４】また、カゼインの濃縮物である酸カゼイ
ン、ナトリウムカゼイン、レンネットカゼイン等を用い
てエマルジョンを作成しても、製品にカゼイン臭や塩味
等が強く現れ、食品用素材として適当な物は得られな
い。Further, even if an emulsion is prepared using acid casein, sodium casein, rennet casein, etc., which are concentrates of casein, casein odor, salty taste, etc. appear strongly in the product, and a suitable material for food is I can't get it.
【０００５】更に、脱脂粉乳を用いてエマルジョンを作
成しても、そのまま濃縮すると乳糖の甘味が強くなり、
これまた食品用素材として適当な物とはならない。Further, even if an emulsion is prepared using skim milk powder, if it is concentrated as it is, the sweetness of lactose becomes strong,
This is also not a suitable food material.
【０００６】従って、ある程度のボディーを持つ甘味の
少ない良好な風味の乳味の強い食品用素材を得るために
は、水分、糖、電解質等のホエー成分の分離が不可欠で
あるが、これには原料として牛乳に替え脱脂粉乳及び植
物性油脂からなるo/W 型エマルジョンを用いた場合で
も、チーズの製法に準じて乳酸菌スターターを用い、レ
ンネットでカゼインを凝固させることが必要であり、中
性の脱ホエー物を得るのに必要なpH６以上の中性状態で
脱ホエーする方法は知られていなかった。従って、ここ
に得られる脱ホエー物は、pH５以下の酸性とチーズ臭と
を有する、食品用素材として汎用性のないものであっ
た。このように、本願発明以前の技術状態では、中性の
脱ホエー物自体知られていなかったから、この脱ホエー
物がどのような特性や作用を有するかも未知であった。[0006] Therefore, in order to obtain a material for foods having a certain amount of body and having a low sweetness, a good flavor, and a strong milky taste, it is essential to separate whey components such as water, sugar, and electrolytes. Even when using o / W type emulsion consisting of skim milk powder and vegetable oil instead of milk as a raw material, it is necessary to coagulate casein with rennet using a lactic acid bacterium starter in accordance with the cheese manufacturing method. No method has been known for removing the whey in the neutral state of pH 6 or higher, which is necessary to obtain the above whey. Therefore, the dewhey product obtained here has acidity of pH 5 or less and cheese odor and is not versatile as a food material. As described above, in the technical state prior to the present invention, since the neutral dewhey product itself was not known, it was also unknown what properties and action this dewhey product has.
【０００７】[0007]
【発明が解決しようとする課題】そこで本発明が解決を
意図する課題は、乳味及びある程度のボディー感の両方
を備えた、食品用素材として巾広い用途を有する新規な
食品用素材及びその製造法を提供することである。SUMMARY OF THE INVENTION Therefore, the problem to be solved by the present invention is to provide a novel food material having a wide range of uses as a food material, which has both milk taste and a certain body feeling, and the production thereof. To provide the law.
【０００８】[0008]
【課題を解決するための手段】
概要
本発明者らは、乳味及びある程度のボディー感の両方を
備えた食品用素材を脱脂粉乳、油脂又はその加工品及び
水よりなる水中油型エマルジョンからから製造する手段
につき検討した結果、pH６以上の中性状態でも、例えば
該エマルジョンよりレンネットでカゼインを凝固させて
液相部のホエー部分を除去するか又は限外濾過により糖
及び電解質（ホエー成分）を除去することにより、略々
中性の塑性物ないし半流動物が得られ、これらの塑性物
ないし半流動物は、自体強い乳味を有する上にボディー
感を持ち、優れた新規食品用素材となりうることを知っ
た。[Means for Solving the Problems] Outline The present inventors have developed a food material having both milk taste and a certain amount of body feel from skim milk powder, fats or oils or processed products thereof, and an oil-in-water emulsion composed of water. As a result of studying means for producing, even in a neutral state of pH 6 or more, for example, casein is coagulated from the emulsion with rennet to remove the whey portion of the liquid phase portion, or sugar and electrolyte (whey component) are obtained by ultrafiltration. By removing the, almost neutral plastic or semi-liquid material is obtained, and these plastic or semi-liquid material have a strong milky taste and have a body feeling, and are excellent novel food materials. I knew that could be.
【０００９】以上の知見に基づき、本発明は、脱脂粉
乳、植物性油脂及び水からなる水中油型エマルジョンか
らホエー部分を除去してなる略々中性の塑性物ないし半
流動物であることを特徴とする食品用素材及び脱脂粉
乳、植物性油脂及び水からなる水中油型エマルジョンか
らホエー部分を除去することを特徴とする食品用素材の
製造方法を要旨とする。以下、発明を構成する要素事項
などにつき分説する。Based on the above findings, the present invention is a substantially neutral plastic or semi-liquid product obtained by removing the whey portion from an oil-in-water emulsion consisting of skim milk powder, vegetable oil and water. A gist is a method for producing a food material characterized by removing a whey portion from an oil-in-water emulsion comprising the food material and skim milk powder, vegetable oil and fat, and water. Hereinafter, the items constituting the invention will be explained.
【００１０】 o/W 型エマルジョン
本発明における出発原料となるのは、脱脂粉乳、植物性
油脂 及び水からなる水中油型エマルジョンである。こ
のものは、脱脂粉乳、油脂若しくはその加工品及び水
を、必要に応じ乳化剤やリン酸塩類と共に、好ましくは
ホモジナイザーを用いて均質化することにより得られ
る。 O / W Emulsion The starting material in the present invention is an oil-in-water emulsion composed of skim milk powder, vegetable oil and fat, and water. This product is obtained by homogenizing skim milk powder, fats or oils or processed products thereof, and water, if necessary, with an emulsifier or phosphates, preferably using a homogenizer.
【００１１】ここに油脂としては、各種動植物起源の液
状油脂、硬化油脂、エステル交換油脂、分別油脂又はこ
れらのブレンド油脂、バター、マーガリン、アセチン脂
等、各種の油脂類又はその加工品が例示される。因に、
例えば特開平２−１３２１９１号公報に記載されたパー
ム油又はパーム油起源の油脂とパーム核オレインとを主
成分とし、かつそのパミチン酸含量が32〜22％、ラウリ
ン酸含量が15〜25％、沃素価が34以上である油脂組成物
とをランダムエステル交換することにより得られる乳脂
様油脂は、乳脂と殆ど同様の固体脂指数、硬さ及び融点
を持つので、目的上好ましいものの一例である。Examples of fats and oils include liquid fats and oils of various animal and plant origins, hardened fats and oils, transesterified fats and oils, fractionated fats and oils or blended fats and oils thereof, butter, margarine, acetin fats and the like, and various fats and oils or processed products thereof. It By the way,
For example, palm oil described in JP-A-2-132191 and fats and oils derived from palm oil and palm kernel olein as the main components, and their pamic acid content is 32 to 22%, lauric acid content is 15 to 25%, A milk-fat-like oil and fat obtained by random transesterification with an oil and fat composition having an iodine value of 34 or more has a solid fat index, hardness and melting point almost similar to those of milk fat, and is one example preferable for the purpose.
【００１２】脱脂粉乳と植物性油脂の比は１：0.1 〜
１：10の範囲内にあることが好ましいが、所望により上
記推奨範囲を外すこともできる。The ratio of skim milk powder to vegetable oil is 1: 0.1-
It is preferably within the range of 1:10, but the above-mentioned recommended range can be excluded if desired.
【００１３】また脱脂粉乳と植物性油脂に対する水の量
は１：１〜１：20の範囲内から選択する。水量が上記上
限より多ければホエー分離効率そのものは良くなるが、
反面処理対象液量及びホエーの量が過大となり、その処
理に要する手数も大となる。また、水量が少ないときの
利害は上と反対である。従って最適の比は、脱ホエー物
（食品用素材）に望まれる性状、作業性、排出ホエーの
処理費用等を勘案して実験的に決定されるのか好まし
い。The amount of water for skim milk powder and vegetable oil is selected from the range of 1: 1 to 1:20. If the amount of water is more than the above upper limit, the whey separation efficiency itself will improve,
On the other hand, the amount of liquid to be treated and the amount of whey are excessive, and the amount of labor required for the treatment is also large. In addition, the interest when the amount of water is small is opposite. Therefore, it is preferable that the optimum ratio is determined experimentally in consideration of the properties desired for the dewhey product (material for food), workability, treatment cost of discharged whey, and the like.
【００１４】乳化に際しては、適宜の乳化剤を併用する
ことが乳化状態の安定性を保持する上で望ましい。ここ
に乳化剤としては、例えばレシチン、脂肪酸モノグリセ
ロールエステル、ショ糖脂肪酸エステル、ソルビタン脂
肪酸エステル、プロピレングリコール脂肪酸エステル、
ポリグリセリン脂肪酸エステルなどが単独で又は組み合
わせて使用できる。Upon emulsification, it is desirable to use an appropriate emulsifier together in order to maintain the stability of the emulsified state. Examples of the emulsifier here include lecithin, fatty acid monoglycerol ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester,
Polyglycerin fatty acid ester and the like can be used alone or in combination.
【００１５】 ホエー分離
ホエー分離時のpHは、クリームチーズの様な酸味を感じ
る程度の、pH5.5 以上、好ましくは6.0 以上の中性であ
るのがよい。pHが該範囲であれば、好ましい乳味を呈す
る。被分離ホエーの量は、最初のエマルジョン中の乳糖
量の半量以上を除去するのに必要な量であることが好ま
しい。Whey Separation The pH at the time of whey separation is neutral to a pH of 5.5 or more, preferably 6.0 or more, such that creamy cheese-like sourness is felt. When the pH is within the range, a desirable milk taste is exhibited. The amount of whey to be separated is preferably an amount necessary to remove more than half of the amount of lactose in the initial emulsion.
【００１６】ホエー分離の方法としては、一般に酸やレ
ンネットによるカードの沈殿分離法が行われるが、本発
明の目的である中性に近い食品用素材を得る目的には、
レンネットによる沈殿又は限外濾過法によるのが望まし
い。[0016] As a method for separating whey, a method of separating and separating a curd by an acid or rennet is generally carried out. For the purpose of obtaining a food material close to neutrality which is the object of the present invention,
Precipitation by rennet or ultrafiltration is preferred.
【００１７】レンネットによりホエー分離する場合、エ
マルジョンに対してレンネットを２〜100ppm程度使用す
るのが好ましく、適当な量は、カーディングの起こり易
さ及び生成カードの分離性などを考慮して実験的に決定
されるべきである。なお、生成したカードからホエー画
分を分離するには、遠心分離や濾布を介する圧搾等、通
常ケーキやスラリーの脱水に慣用されている手段が利用
される。When whey is separated by rennet, it is preferable to use rennet in an amount of about 2 to 100 ppm with respect to the emulsion, and an appropriate amount is selected in consideration of easiness of carding and separability of produced card. Should be determined experimentally. In addition, in order to separate the whey fraction from the generated curd, a means that is commonly used for dehydrating cakes or slurries, such as centrifugation or pressing through a filter cloth, is used.
【００１８】また限外濾過法を用いる場合は、酢酸セル
ロース、ポリアミド、ポリスルホン、塩化ビニル・アク
リロニトリル、セラミック等の限外濾過膜をセットした
カートリッジを濾過用ケーシング中に取り付け、加圧下
に濾過を行う。この際、必要に応じて電気透析法を併用
することも可能であり、これにより製品中の電解質濃度
を一層減らすこともできる。濾過膜は、分子量カット1
5,000以上のものであることが望ましい。なお、限外濾
過により残った残渣（発明食品用素材）を更にレンネッ
ト処理して純度を高めることもできる。When the ultrafiltration method is used, a cartridge in which an ultrafiltration membrane made of cellulose acetate, polyamide, polysulfone, vinyl chloride / acrylonitrile, ceramics, etc. is set in a filtration casing and filtration is carried out under pressure. . At this time, an electrodialysis method can be used in combination, if necessary, whereby the concentration of the electrolyte in the product can be further reduced. Filter membrane has molecular weight cut 1
It is desirable that it is 5,000 or more. The residue (material for food of the invention) remaining after ultrafiltration can be further treated with rennet to increase the purity.
【００１９】以上の如くにして得られた脱ホエー濃縮物
（食品用素材）は、更に、殺菌、均質化して直接食品用
素材として利用されるが、所望により、他の食品用素材
と組み合わせた複合食品用素材とすることもできる。The dewhey concentrate (food material) obtained as described above is further sterilized and homogenized to be directly used as a food material. If desired, it may be combined with other food materials. It can also be used as a compound food material.
【００２０】[0020]
【作用】本発明により得られた食品用材料は、殆ど中性
塑性物ないし半流動物で、クリームチ−ズのようなチー
ズ臭や酸味又は乳糖の甘味を感じさせず、しかも適度の
ボディー形成能を有するので、汎用食品用素材として広
い用途を有する。The food material obtained according to the present invention is almost a neutral plastic or semi-liquid material, does not give a cheese odor like cream cheese, no sourness or sweetness of lactose, and has a proper body formation. Because of its ability, it has a wide range of uses as a general-purpose food material.
【００２１】[0021]
【実施例】以下実施例により発明実施の態様を説明する
が、例示は単に説明用のもので、発明思想の限定を意図
したものではない。EXAMPLES The embodiments of the present invention will be described below with reference to the examples, but the examples are merely for the purpose of illustration and are not intended to limit the idea of the invention.
【００２２】実施例１
脱脂粉乳10部、植物性油脂10部及び水80部を高速攪拌機
により予備乳化後、殺菌、均質化（圧力100 kg／cm2 ）
し、35℃に冷却後、レンネット200ppm、塩化カルシウム
80ppm を添加し、pH6.5 で３時間反応させた。Example 1 10 parts of skim milk powder, 10 parts of vegetable oil and fat and 80 parts of water were pre-emulsified by a high-speed stirrer, sterilized and homogenized (pressure 100 kg / cm 2 ).
And cooled to 35 ℃, rennet 200ppm, calcium chloride
80 ppm was added and the reaction was carried out at pH 6.5 for 3 hours.
【００２３】次いで、酵素処理物を70℃に10分間加熱し
て酵素を失活させた後、遠心分離機でホエーを60部を分
離し、40部のエマルジョン濃縮物を得た。この濃縮物
は、カード様のボディーを備えていた。Next, the enzyme-treated product was heated at 70 ° C. for 10 minutes to deactivate the enzyme, and then 60 parts of whey was separated by a centrifuge to obtain 40 parts of an emulsion concentrate. This concentrate had a card-like body.
【００２４】得られた濃縮物を用いて常法どおりムース
を作成したところ、乳味感の強く、かつ良好なボディー
を有する優れたムースが得られた。Using the obtained concentrate, a mousse was prepared by a conventional method. As a result, an excellent mousse having a strong milky taste and a good body was obtained.
【００２５】更に上記脱ホエー物を用いて常法通りホワ
イトソースを作り、120 ℃で25分間レトルト殺菌したと
ころ、熱変化が小さく、かつ乳味を持つ美味なレトルト
食品が得られた。Further, a white sauce was prepared using the above-mentioned dewhey product in a conventional manner and sterilized by retort at 25 ° C. for 25 minutes. As a result, a delicious retort food product with a small heat change and a milky taste was obtained.
【００２６】実施例２
脱脂粉乳10部、植物性油脂10部及び水80部を前例と同様
に、殺菌、均質化した後、50℃に冷却し、分子量50,000
カットの限外濾過膜を用い、圧力２kg／cm2の加圧下に
ホエー分離を行って60部のホエーを分離することによ
り、pH6.4 の脱ホエー物（食品用素材）40部を得た。Example 2 10 parts of skimmed milk powder, 10 parts of vegetable oil and fat and 80 parts of water were sterilized and homogenized in the same manner as in the previous example, and then cooled to 50 ° C. to give a molecular weight of 50,000.
Using a cut ultrafiltration membrane, whey separation was performed under a pressure of 2 kg / cm 2 to separate 60 parts of whey, thereby obtaining 40 parts of dewhey product (food material) having a pH of 6.4. .
【００２７】以上の濃縮物を用いて常法通りスフレチー
ズケーキを試作したところ、良好なボディーを有するケ
ーキが得られた。このケーキは、チーズ風味とは異なる
乳味感の強いものであった。Using the above concentrate, a souffle cheese cake was trial-produced in a usual manner, and a cake having a good body was obtained. This cake had a strong milky taste different from the cheese flavor.
【００２８】[0028]
【発明の効果】以上説明した通り、本発明は、乳味及び
ある程度のボディー感の両方を備えた、食品用素材とし
て巾広い用途を有する新規な食品用素材を提供できたこ
とにより、製菓産業の発展及び食生活の豊富化に寄与す
る。INDUSTRIAL APPLICABILITY As described above, the present invention can provide a novel food material having a wide range of uses as a food material, which has both milk taste and a certain amount of body sensation. Contribute to the development of food and the enrichment of eating habits.
Claims (4)
中油型エマルジョンからホエー部分を除去してなる略々
中性の塑性物ないし半流動物であることを特徴とする食
品用素材。1. A food material characterized by being a substantially neutral plastic or semi-liquid product obtained by removing the whey portion from an oil-in-water emulsion consisting of skim milk powder, vegetable oil and fat, and water.
中油型エマルジョンからホエー部分を除去することを特
徴とする食品用素材の製造方法。pH6.0 以上の略々中性
状態で低分子蛋白質、糖及び電解質（ホエー成分）を除
去することを特徴とする食品用素材の製造方法。2. A method for producing a food material, which comprises removing a whey portion from an oil-in-water emulsion consisting of skim milk powder, vegetable oil and fat, and water. A method for producing a food material, which comprises removing low-molecular-weight proteins, sugars and electrolytes (whey components) in a substantially neutral state at pH 6.0 or higher.
インを凝固させることにより行われる請求項２の製造方
法。3. The method according to claim 2, wherein the whey component is removed by coagulating casein with rennet.
行われる請求項２の製造方法。4. The method according to claim 2, wherein the whey component is removed by an ultrafiltration method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3177622A JP2570007B2 (en) | 1991-06-22 | 1991-06-22 | Food material and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3177622A JP2570007B2 (en) | 1991-06-22 | 1991-06-22 | Food material and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0544A true JPH0544A (en) | 1993-01-08 |
| JP2570007B2 JP2570007B2 (en) | 1997-01-08 |
Family
ID=16034225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3177622A Expired - Fee Related JP2570007B2 (en) | 1991-06-22 | 1991-06-22 | Food material and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2570007B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315072A (en) * | 2013-06-03 | 2013-09-25 | 华南理工大学 | Preparation method for non-dairy cream stabilized by solid particles |
| US20190143338A1 (en) * | 2016-07-21 | 2019-05-16 | Ihi Corporation | Vertical roller mill |
| US11473719B2 (en) | 2014-12-24 | 2022-10-18 | Veltek Associates, Inc. | Stationary transfer platform and cleaning device for supply transport device |
-
1991
- 1991-06-22 JP JP3177622A patent/JP2570007B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315072A (en) * | 2013-06-03 | 2013-09-25 | 华南理工大学 | Preparation method for non-dairy cream stabilized by solid particles |
| CN103315072B (en) * | 2013-06-03 | 2014-07-16 | 华南理工大学 | Preparation method for non-dairy cream stabilized by solid particles |
| US11473719B2 (en) | 2014-12-24 | 2022-10-18 | Veltek Associates, Inc. | Stationary transfer platform and cleaning device for supply transport device |
| US20190143338A1 (en) * | 2016-07-21 | 2019-05-16 | Ihi Corporation | Vertical roller mill |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2570007B2 (en) | 1997-01-08 |
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