JPS63301239A - Production of fermented foam - Google Patents
Production of fermented foamInfo
- Publication number
- JPS63301239A JPS63301239A JP62136239A JP13623987A JPS63301239A JP S63301239 A JPS63301239 A JP S63301239A JP 62136239 A JP62136239 A JP 62136239A JP 13623987 A JP13623987 A JP 13623987A JP S63301239 A JPS63301239 A JP S63301239A
- Authority
- JP
- Japan
- Prior art keywords
- citric acid
- foam
- polyol
- carbonate
- mixture
- 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.)
- Pending
Links
- 239000006260 foam Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229920005862 polyol Polymers 0.000 claims abstract description 11
- 150000003077 polyols Chemical class 0.000 claims abstract description 11
- 238000005187 foaming Methods 0.000 claims abstract description 7
- 239000004721 Polyphenylene oxide Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 229920000570 polyether Polymers 0.000 claims abstract description 5
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000003054 catalyst Substances 0.000 claims abstract description 4
- 239000004604 Blowing Agent Substances 0.000 claims abstract description 3
- 150000001412 amines Chemical class 0.000 claims abstract description 3
- 239000003086 colorant Substances 0.000 claims abstract description 3
- 239000000945 filler Substances 0.000 claims abstract description 3
- 239000012948 isocyanate Substances 0.000 claims abstract description 3
- 150000002513 isocyanates Chemical class 0.000 claims abstract description 3
- 229920002545 silicone oil Polymers 0.000 claims abstract description 3
- 239000012974 tin catalyst Substances 0.000 claims abstract description 3
- 229920002635 polyurethane Polymers 0.000 claims description 4
- 239000004814 polyurethane Substances 0.000 claims description 4
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 abstract description 5
- 229920005830 Polyurethane Foam Polymers 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000005022 packaging material Substances 0.000 abstract description 3
- 230000035699 permeability Effects 0.000 abstract description 3
- 239000011496 polyurethane foam Substances 0.000 abstract description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract 2
- 235000015165 citric acid Nutrition 0.000 description 11
- 241000208822 Lactuca Species 0.000 description 5
- 235000003228 Lactuca sativa Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000000903 blocking effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- IMNIMPAHZVJRPE-UHFFFAOYSA-N triethylenediamine Chemical compound C1CN2CCN1CC2 IMNIMPAHZVJRPE-UHFFFAOYSA-N 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 1
- 241000220223 Fragaria Species 0.000 description 1
- UKLDJPRMSDWDSL-UHFFFAOYSA-L [dibutyl(dodecanoyloxy)stannyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)O[Sn](CCCC)(CCCC)OC(=O)CCCCCCCCCCC UKLDJPRMSDWDSL-UHFFFAOYSA-L 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 239000012975 dibutyltin dilaurate Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- JQQHKTPQFWSNBC-UHFFFAOYSA-J hydrogen carbonate thorium(4+) Chemical compound [Th+4].OC([O-])=O.OC([O-])=O.OC([O-])=O.OC([O-])=O JQQHKTPQFWSNBC-UHFFFAOYSA-J 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229920006298 saran Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- DVKJHBMWWAPEIU-UHFFFAOYSA-N toluene 2,4-diisocyanate Chemical compound CC1=CC=C(N=C=O)C=C1N=C=O DVKJHBMWWAPEIU-UHFFFAOYSA-N 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は醗酵生成フオームの製造方法に関し、特に生鮮
野菜、果物、鮮魚等の梱包材、パック材に用いられるも
のである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a fermentation foam, which is particularly used for packaging materials for fresh vegetables, fruits, fresh fish, etc.
［従来の技術と問題点］
従来より、梱包材、緩衝材としての目的でウレタンフオ
ーム、ポリエチレンフオームなどの各種発泡体が多量に
に使用されているが、これらは鮮度を維持するものでは
ない。一方、鮮度維持の目的としては、ポリエチレンフ
ィルムや塩化ビニリデンフィルムなどのフィルムが使用
されている。[Prior Art and Problems] Conventionally, various foams such as urethane foam and polyethylene foam have been used in large quantities as packaging materials and cushioning materials, but these do not maintain freshness. On the other hand, for the purpose of maintaining freshness, films such as polyethylene film and vinylidene chloride film are used.
しかし、これらは、大気を遮断することにより極短期間
（１〜２日程度）鮮度が保持されるだけで、腐敗は一定
時間より極度に進行する。However, these products only maintain their freshness for a very short period of time (about 1 to 2 days) by blocking the atmosphere, and spoilage progresses to an extreme degree over a certain period of time.
本発明は上記事情に鑑みてなされたもので、生体反応に
必要な大気を徹底して遮断することなく、一定の通気性
を保持しつつ、長時間腐敗を抑制し得る醗酵生成フオー
ムの製造方法を提供することを目的とする。The present invention has been made in view of the above circumstances, and provides a method for producing a fermentation foam that can suppress spoilage for a long time while maintaining a certain level of air permeability without completely blocking the atmosphere necessary for biological reactions. The purpose is to provide
［問題点を解決するための手段］
本発明は、ポリオール１００重量部に対してクエン酸又
はクエン酸化合物の一種以上及び炭酸塩の一種以上を添
加し、アミン触媒、錫触媒１発泡剤、シリコーン油、有
機イソシアネート、必要に応じて着色材、充填剤等のポ
リウレタン発泡原料を適宜組合わせて撹拌混合し発泡さ
せることを要旨とする。[Means for Solving the Problems] The present invention involves adding citric acid or one or more citric acid compounds and one or more carbonates to 100 parts by weight of polyol, and adding an amine catalyst, a tin catalyst, a blowing agent, and a silicone catalyst. The gist of the process is to appropriately combine polyurethane foaming raw materials such as oil, organic isocyanate, colorant, filler, etc. as necessary, stir and mix, and foam.
本発明に係るクエン酸としては、Ｃ６Ｈ８０７を用いる
。また、クエン酸化合物としては、クエン酸カルシウム
、クエン酸アンモニウム、クエン酸カリウム、クエン酸
ナトリウム等が挙げられる。C6H807 is used as the citric acid according to the present invention. Further, examples of the citric acid compound include calcium citrate, ammonium citrate, potassium citrate, and sodium citrate.
これらのクエン酸又はクエン酸化合物は、結晶体のため
ボールミルなどで微粉砕して使用しても良いし、発泡剤
としての水に予め溶解して使用しても良い。Since these citric acids or citric acid compounds are crystalline, they may be used after being finely pulverized using a ball mill or the like, or they may be used after being previously dissolved in water as a foaming agent.
本発明に係る炭酸塩としては、炭酸アンモニウム、炭酸
水素アンモニウム、炭酸水素ナトリウム。Carbonates according to the present invention include ammonium carbonate, ammonium hydrogen carbonate, and sodium hydrogen carbonate.
炭酸マグネシウム、炭酸カルシウム、重炭酸水素ントリ
ウムなどが挙げられる。Examples include magnesium carbonate, calcium carbonate, and thorium bicarbonate.
本発明において、炭酸塩を添加したのは、クエン酸は酸
性が強いためポリウレタン発泡及びゲルか反応が遅くな
ってしまい、炭酸塩を加えることにより中和され、ポリ
ウレタン発泡及びゲル化反応がよくなるからである。ま
た、クエン酸と炭酸塩との混合比率は、に〇、５〜１：
２．０程度が好ましい。In the present invention, carbonate was added because citric acid is highly acidic and slows down polyurethane foaming and gelling reactions, but adding carbonate neutralizes it and improves polyurethane foaming and gelling reactions. It is. In addition, the mixing ratio of citric acid and carbonate is 5 to 1:
About 2.0 is preferable.
［作用コ
本発明において、醗酵生成フオームを適当な形状のもの
に加工し、生鮮食品を梱包又はバックして様子を調べた
ところ、生鮮食品の腐敗を長時間防止できる。これは、
醗酵生成フオームの一成分であるクエン酸が生物学的性
質の反応に重要な地位を占める物質であり、これが均一
に分散されているため生鮮食品の醗酵生体に緩やかに反
応し、長時間の腐敗を防止するものと推定される。また
、フオーム体は軟質の発泡体のため、緩衝効果に優れ、
パックに用いた場合パック内の物体に適当なりッション
性を与え、梱包、輸送上のキズなどを発生させる可能性
が極めて少なくなる。更に、クエン酸は食品添加物であ
るため、無害である。[Operations] In the present invention, when the fermentation foam is processed into a suitable shape and the fresh food is packed or packed and examined, spoilage of the fresh food can be prevented for a long period of time. this is,
Citric acid, which is one of the components of the fermentation foam, is a substance that plays an important role in biological reactions, and because it is uniformly dispersed, it reacts slowly with the fermenting organisms of fresh foods, preventing them from spoiling for a long time. It is presumed that this will prevent In addition, since the foam body is a soft foam, it has an excellent cushioning effect,
When used in packs, it imparts appropriate cushioning properties to the objects inside the pack, and the possibility of scratches during packaging and transportation is extremely reduced. Furthermore, citric acid is a food additive, so it is harmless.
［実施例］ 以下、本発明の一実施例について説明する。[Example] An embodiment of the present invention will be described below.
分子ｆｆ１３０００．３官能、エチレンオキサイド含有
率（ＥＯ率）７５％のポリエーテルポリオール
７０．０重量部分子量３０００．３官
能、ＥＯ率０％のポリエーテルポリオール ３
０，０重量部トリエチレンジアミン ０．０８重
量部Ｈ２０５，０重量部
ジブチルチンジラウレート ０． ７ｆｆｉｆｆｉ
部シリコーン油 ２．０重量部クエン
酸 ５．０重量部炭酸水素ナトリ
ウム ７．５重量部トリレンジイソシアネー
ト ６０．０重量部上記聞合処方により調製した発泡
原料を混合撹拌して発泡させたところ、密度２３Ｋｇ／
ｍ３のポリウレタンフォームを得た。Polyether polyol with molecule ff13000.3 functional and ethylene oxide content (EO rate) 75%
70.0 weight part molecular weight 3000.3 functional, EO rate 0% polyether polyol 3
0.0 parts by weight Triethylenediamine 0.08 parts by weight H205.0 parts by weight Dibutyltin dilaurate 0. 7ffiffi
Part silicone oil 2.0 parts Citric acid 5.0 parts Sodium hydrogen carbonate 7.5 parts Tolylene diisocyanate 60.0 parts The foaming raw materials prepared according to the above formulation were mixed and stirred to foam. Density 23Kg/
m3 of polyurethane foam was obtained.
このフオームを厚さ３ｍｍにスライスし、レタスとイチ
ゴを各々３ケ用意して（レタスＡ−Ｃ。Slice this foam into 3mm thick pieces and prepare 3 pieces each of lettuce and strawberries (Lettuce A-C).
イチゴＡ−Ｃ）下記の試験を行なった。Strawberry A-C) The following tests were conducted.
レタスＡ、イチゴＡ・・・本フオームにくるんで置く
レタスＡ、イチゴＢ・・・サランラップにてくるんで置
く
レタスＣ，イチゴＣ・・・そままの状態で置くその結果
、下記第１表が得られた。Lettuce A, Strawberry A...Wrap it in this form Lettuce A, Strawberry B... Wrap it in saran wrap Lettuce C, Strawberry C... Leave it as it is As a result, Table 1 below is shown. Obtained.
第１表
上記第１表により、本フオームを用いた場合、他の場合
と比べ最も腐敗が少ないことが明らかである。これは、
本フオームの一成分であるクエン酸が生鮮食品の醗酵生
体に緩やかに反応し、長時間の腐敗を防止するものと推
定される。また、ポリオールにエチレンオキサイド含有
率が６０％以上のものを全部又は一部置換えて使用する
と、得られたフオームは梱包又はバックされた生鮮食品
の水分保持調製が行われ、一層好適になる。更に、フオ
ーム体は軟質の発泡体のため、緩衝効果に優れ、パック
に用いた場合バック内の物体に適当なりッション性を与
え、梱包、輸送上のキズなどを発生させる可能性が極め
て少なくなる。更にまた、クエン酸は食品添加物である
ため、無害である〇なお、上記実施例では、ポリオール
としてＥＯ率が７５％以上のポリエーテルポリオールを
用いた場合について述べたが、これに限定されない。Table 1 From Table 1 above, it is clear that when this foam is used, there is the least amount of spoilage compared to other cases. this is,
It is presumed that citric acid, one of the components of this foam, reacts slowly with the fermenting organisms of fresh foods, preventing them from spoiling over a long period of time. In addition, when a polyol having an ethylene oxide content of 60% or more is used in whole or in part, the resulting foam becomes even more suitable for moisture retention preparation of packaged or bagged fresh foods. Furthermore, since the foam is a soft foam, it has an excellent cushioning effect, and when used in a pack, it provides appropriate cushioning to objects inside the bag, extremely reducing the possibility of scratches during packaging and transportation. . Furthermore, since citric acid is a food additive, it is harmless. In the above example, a polyether polyol with an EO rate of 75% or more was used as the polyol, but the invention is not limited thereto.
［発明の効果コ
以上詳述した如く本発明によれば、生体反応に必要な大
気を徹底して遮断することなく、一定の通気性を保持し
つつ、長時間腐敗を抑制し得る醗酵生成フオームの製造
方法を提供できる。[Effects of the Invention] As detailed above, according to the present invention, a fermentation-produced foam that can suppress spoilage for a long time while maintaining a certain level of air permeability without completely blocking the atmosphere necessary for biological reactions. can provide a manufacturing method.
Claims (1)
化合物の一種以上及び炭酸塩の一種以上を添加し、アミ
ン触媒、錫触媒、発泡剤、シリコーン油、有機イソシア
ネート、必要に応じて着色材、充填剤等のポリウレタン
発泡原料を適宜組合わせて撹拌混合し発泡させることを
特徴とする醗酵生成フォームの製造方法。 （２）、ポリオールがエチレンオキサイド含有率６０％
以上を含有するポリエーテルポリオールであることを特
徴とする特許請求の範囲第１項記載の醗酵生成フォーム
の製造方法。[Claims] Citric acid or one or more citric acid compounds and one or more carbonates are added to 100 parts by weight of polyol, and an amine catalyst, a tin catalyst, a blowing agent, a silicone oil, an organic isocyanate, as necessary. 1. A method for producing a fermentation-produced foam, which comprises appropriately combining polyurethane foaming raw materials such as a coloring agent and a filler, stirring the mixture, and foaming. (2) Polyol has an ethylene oxide content of 60%
The method for producing a fermentation-produced foam according to claim 1, characterized in that the polyether polyol contains the above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136239A JPS63301239A (en) | 1987-05-30 | 1987-05-30 | Production of fermented foam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62136239A JPS63301239A (en) | 1987-05-30 | 1987-05-30 | Production of fermented foam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63301239A true JPS63301239A (en) | 1988-12-08 |
Family
ID=15170534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62136239A Pending JPS63301239A (en) | 1987-05-30 | 1987-05-30 | Production of fermented foam |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63301239A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5132333A (en) * | 1990-09-13 | 1992-07-21 | Th. Goldschmidt Ag | Method for the preparation of flexible polyurethane foams with reduced hardness comprising adding a hydroxycarboxylic acid salt |
| WO2019117292A1 (en) * | 2017-12-15 | 2019-06-20 | 株式会社イノアックコーポレーション | Method for producing polyurethane foam |
| JP2019183008A (en) * | 2018-04-11 | 2019-10-24 | 株式会社イノアックコーポレーション | Polyurethane foam and manufacturing method therefor |
| JP2020180258A (en) * | 2019-04-26 | 2020-11-05 | 株式会社イノアックコーポレーション | Polyurethane foam and method for producing the same |
-
1987
- 1987-05-30 JP JP62136239A patent/JPS63301239A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5132333A (en) * | 1990-09-13 | 1992-07-21 | Th. Goldschmidt Ag | Method for the preparation of flexible polyurethane foams with reduced hardness comprising adding a hydroxycarboxylic acid salt |
| WO2019117292A1 (en) * | 2017-12-15 | 2019-06-20 | 株式会社イノアックコーポレーション | Method for producing polyurethane foam |
| JP2019108538A (en) * | 2017-12-15 | 2019-07-04 | 株式会社イノアックコーポレーション | Method for producing polyurethane foam |
| CN111465629A (en) * | 2017-12-15 | 2020-07-28 | 井上株式会社 | Process for producing polyurethane foam |
| KR20200096534A (en) * | 2017-12-15 | 2020-08-12 | 이노악 코포레이션 | Method for producing polyurethane foam. |
| JP2022159561A (en) * | 2017-12-15 | 2022-10-17 | 株式会社イノアックコーポレーション | Polyurethane form and article |
| US11753495B2 (en) | 2017-12-15 | 2023-09-12 | Inoac Corporation | Method for producing polyurethane foam |
| JP2019183008A (en) * | 2018-04-11 | 2019-10-24 | 株式会社イノアックコーポレーション | Polyurethane foam and manufacturing method therefor |
| JP2020180258A (en) * | 2019-04-26 | 2020-11-05 | 株式会社イノアックコーポレーション | Polyurethane foam and method for producing the same |
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