Patent Application
20230292772
This application claims priority to Japanese Patent Application No. 2022-044584, filed on Mar. 18, 2022, which is incorporated herein by reference in its entirety.
The present invention relates to frozen gyoza dumplings in which a plurality of frozen gyoza dumplings is connected by a frozen batter, a production method for the frozen gyoza dumplings, a tray for storing the frozen gyoza dumplings, and a pack of frozen gyoza dumplings stored in the aforementioned tray.
When cooking frozen gyoza dumplings, it is troublesome to take out gyoza dumplings one by one from the tray and arrange them on cooking utensils such as a frying pan. Therefore, there is a need to eliminate the trouble by taking out the connected gyoza dumplings at one time.
To meet such needs, various proposals have conventionally been made and, for example, frozen connected gyoza dumplings with emulsified batter liquid (see JP-B-4483268, which is incorporated herein by reference in its entirety), frozen gyoza dumplings in a tray in which plural gyoza dumplings are connected to each other and immobilized on the tray bottom surface (see JP-B-4584497, which is incorporated herein by reference in its entirety), tray for gyoza dumplings capable of connecting and freezing plural gyoza dumplings (see JP-A-H11-56313, which is incorporated herein reference in its entirety), fats and oils composition for gyoza dumplings which is used for connecting and solidifying by freezing gyoza dumplings (see JP-B-6646963, which is incorporated herein by reference in its entirety), and the like are known.
However, in simply-connected frozen gyoza dumplings, the shape of the connected frozen dumplings is defined by the direction of connection. Therefore, problems exist in that it takes time for the user to adjust the number of gyoza dumplings to be cooked according to the shape of cooking utensils such as a frying pan, or to arrange the gyoza dumplings freely (for example, arrange plural gyoza dumplings in a disk shape).
These and other objects, which will become apparent during the following detailed description, have been achieved by the present inventor's discovery.
The main constitutions of the present invention are as follows.
According to the present invention, gyoza dumplings in a frozen state can be divided into the required number. Thus, frozen gyoza dumplings that are easily taken out in a connected state from a tray are preferably provided.
According to the present invention, moreover, a production method of the frozen gyoza dumplings, a tray for storing the frozen gyoza dumplings, and a pack of frozen gyoza dumplings in which the frozen gyoza dumplings are stored in the aforementioned tray are also provided.
The constitution of the frozen gyoza dumplings of the present invention is first explained in detail by referring to Figures.
The frozen gyoza dumplings of the present invention include, as schematically shown in the constitution of one embodiment of
The frozen gyoza dumplings of the present invention are characterized in that the plurality of connected frozen gyoza dumplings 100 can be easily divided into the required number in a frozen state.
For example, when the number of frozen gyoza dumplings 100 is four, as Shown in
The conditions under which such division is preferably realized are as follows.
That is, the conditions are as follows.
When a cutting plane formed by separating adjacent frozen gyoza dumplings 100 by cutting at a part where they are connected by a frozen batter 200 is a cutting plane (1), a plane parallel to the cutting plane (1) and formed by cutting the frozen gyoza dumpling 100 along a plane passing through the center of a marginal part of the frozen gyoza dumpling 100 is a cutting plane (2),
As a method for developing a curved surface into a flat plane, developable surfaces such as a cylindrical surface or a conical surface can to simply developed into a flat surface since such curved surface was created by curving the original straight sides. In the case of non-developable surfaces such as a spherical surface, for example, the least-squares method is used to create an approximate developable surface and the surface is developed.
When the above-mentioned ratio is greater than the above-mentioned range, it becomes difficult to divide the plural frozen gyoza dumplings 100 into a required number. When such ratio is smaller than the above-mentioned range, for example, it becomes difficult to take out plural frozen gyoza dumplings 100 in a connected state from the tray in which they are stored.
A typical shape of a frozen gyoza dumpling 100 in the frozen gyoza dumplings of the present invention is a curved three-dimensional shape having a longitudinal direction as exemplarily shown in
In the present specification, to simplify explanation, the shape of gyoza dumpling seen from the side (shape of the side surface when seen along the direction of arrow X10 in
A frozen gyoza dumpling 100 having a typical shape exemplified in
The outer peripheral edge of the bottom surface of the frozen gyoza dumpling 100 is an outline defining the shape (outer circumference shape) of the bottom surface. The bottom surface of the gyoza dumpling is a surface in contact with the flat surface when the gyoza dumpling is set on the flat surface with the bottom surface facing down. In the actual gyoza dumpling, the bottom surface and both side surfaces are smoothly connected with a roundly curved surface, and often lack a clear outline.
While the shape of the bottom surface of the frozen gyoza dumpling 100 is often like a crescent as shown in
The size of the frozen gyoza dumpling 100, material, thickness, size and shape, (generally a circular shape) of dough, and components, constitution, amount, and cooking method of filling, which are used for manufacture of gyoza dumpling before freezing, are not particularly limited, manufacture method of filling and dough, wrapping manner and the like can be those known to one of ordinary skill in the art.
In one embodiment, in a frozen gyoza dumpling 100 having a shape shown in
The frozen gyoza dumpling 100 may be obtained by freezing the dumpling in a state where the filling is wrapped with dough (raw gyoza dumpling), may be subjected to a preliminary heat treatment such as steaming and boiling or a necessary treatment before freezing, and the state of the gyoza dumpling before freezing is not particularly limited.
To sterilize the product, it is preferable to perform a preliminary heat treatment before freezing. For example, a batter liquid and gyoza dumplings are stored in a tray, and may be heated and steamed at about 60° C. to 100° C. Also, gyoza dumplings heated and steamed at about 60° C. to 100° C. may be set in a tray and then a batter liquid may be injected, or a batter liquid may be injected in a tray and then gyoza dumplings heated and steamed at about 60° C. to 100° C. may be set. In this case, the batter liquid may or may not be heated in advance. The aforementioned temperature range is one example, and the heating temperature and heating time can be appropriately changed according to the size and weight of gyoza dumpling itself, weight ratio of filling, mixing ratio of meat and vegetable in the filling and the like.
The lower side in the longitudinal direction of the part connected by frozen batter 200 is a straight line in
The size of the part connected by frozen batter 200 is not particularly limited, and the length in the longitudinal direction is preferably 25 mm to 120 mm, the length in the short side direction is preferably 0.5 mm to 50 mm, and the height is preferably 0.5 mm to 50 mm.
When the lower side in the longitudinal direction of the part connected by frozen batter 200 has undulations, the size of the undulations is appropriately determined by the size of the partitioning protrusion 330 in the tray of the present invention shown in, for example,
In the frozen gyoza dumplings of the present invention, only one frozen gyoza dumpling 100 is preferably present in a cuboid with a long side length L, a short side length S, and a height H, wherein L is a length the longitudinal direction, S is a length in the short side direction, and H is a height of the frozen gyoza dumpling 100.
In this case, the marginal part of the adjacent gyoza dumpling does not enter into the cuboid and cracking of the marginal part can be prevented when dividing the connected frozen gyoza dumplings 100.
In the frozen gyoza dumplings of the present invention, the number of frozen gyoza dumplings 100 to be connected is not particularly limited. Considering the operability when taking out from the tray at home and the number of gyoza dumplings to be eaten at one time, it is preferable to connect 2 to 6 gyoza dumplings vertically and arrange same in one to three rows. When designing for a commercial gyoza dumpling grilling machine, it is preferable to connect 5 to 12 gyoza dumplings vertically and arrange same in 1 or 2 rows.
In the frozen gyoza dumplings of the present invention, the batter liquid constituting the frozen batter 200 (hereinafter also simply referred to as “batter liquid”) contains water, fats and oils and an emulsifier, and further contains one or more selected from grain flour, starch, and protein.
The batter liquid preferably a mixture of 10 to 95% (% by weight, hereinafter the same) of water and oils and fats added thereto. By attaching the frozen batter 200 obtained by freezing this batter liquid to the frozen gyoza dumplings 100 at a rate of 10 to 40 parts by weight with respect to 100 parts by weight of the frozen gyoza dumplings, when the frozen gyoza dumplings 100 are cooked on cooking utensils such as a frying pan, the frozen batter 200 melts and the moisture evaporates, which in turn places the frozen gyoza dumplings 100 in an appropriate steamed state. The frozen batter 200 may or may not attach to the bottom surface of the frozen gyoza dumplings 100. From the viewpoint of imparting a favorable browning color to the bottom surface of the gyoza dumplings when cooked, the frozen batter 200 is preferably attached to the bottom surface of the frozen gyoza dumplings 100. When the amount of water in the frozen batter 200 with respect to a frozen gyoza dumpling 100 is too small, a sufficient steam-baked state cannot be ensured during the above-mentioned heating cooking, and the texture of surrounding dough may be impaired, and the finish of baking may become uneven. In contrast, when the amount is too high, the filling is sometimes overheated, and the surrounding dough may have a weak chewiness. Therefore, the amount of the frozen batter 200 with respect to a frozen gyoza dumpling 100 is determined according to the blending ratio of the frozen batter 200 (particularly the amount of water). The amount is preferably 10 to 40 parts by weight, more preferably 18 to 30 parts by weight, further preferably 24 to 30 parts by weight, with respect to 100 parts by weight of a frozen gyoza dumpling 100.
The water content of frozen batter 200 is 10 to 95 wt %, preferably 50 to 90 wt %, further preferably 60 to 05 wt %. When the water content of the frozen batter 200 is small, a large amount of oil remains when the gyoza dumplings are taken out from cooking utensils such as a frying pan after cooking and the seam of dough of the gyoza dumpling tends to be hard. When the water content of the frozen batter 200 is higher, the crunchy feeling of vegetables in the filling tends to be weak.
Since the batter liquid contains fat and/or oil, unevenness in baking gyoza dumplings does not occur easily even without using oil during cooking. When the batter liquid does not contain fat and/or oil, the bottom surface of gyoza dumplings is easily burnt during cooking, and detachment of the gyoza dumplings from cooking utensils such as frying pan tends to be difficult. The content of fat and/or oil in the batter liquid is 2 to 90 wt %, preferably 3 to 50 wt %, more preferably 5 to 30 wt %.
When the content of fats and oils in the frozen batter 200 is low, the release property during taking out the cooked gyoza dumplings from cooking utensils such as a frying pan tends to become poor. When the content of fats and oils in the frozen batter 200 is high, the strength of the batter decreases and, since fats and oils are softer than water even when frozen, the batter tends to remain on the tray when the frozen gyoza dumplings are taken out from the tray, and the connected frozen gyoza dumplings 100 may be damaged during transportation, making it difficult to maintain the connected state.
While the fat and/or oil are/is not particularly limited, rapeseed oil, canola oil, soybean oil, corn oil, safflower oil, palm oil, lard, shortening, butter, sesame oil, olive oil and the like can be used alone or in combination. In addition, transesterified oils obtained by esterifying these oils and fats, hydrogenated oils obtained by hydrogenating these oils and fats, and the like can also be used. Particularly, rapeseed oil, canola oil, and soybean oil are preferred.
As the emulsifier, lecithin (derived from soybean, derived from egg etc.), enzymatically decomposed lecithin, sugar ester, monoglyceride, polyglycerol ester of fatty acid, propylene glycol ester of fatty acid and the like can be used, and particularly, lecithin is preferable, and lecithin derived from soybean is more preferred.
While the content of the emulsifier in a batter liquid is not particularly limited, it is generally 0.1 to 3.0 wt %, preferably 0.15 to 1.5 wt %, further preferably 0.15 to 1 wt %. Using an emulsifier, the batter liquid comes to have an emulsified state, which affords uniform property of the batter liquid, and suppresses unevenness in baking of gyoza dumpling after baking, whereby uniform, preferable texture and appearance can be conferred to a gyoza dumpling.
The batter liquid may contain starch or grain flour.
The starch is not particularly limited and, for example, unmodified starch (raw starch) that has not been processed (physical treatment, chemical treatment, enzymatic treatment) may be used. As the raw starch, for example, non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch, waxy corn starch, tapioca starch, sago starch, mung bean starch, potato starch, sweet potato starch, and the like may be used. In addition, modified starches obtained by a processing treatment of raw starches may also be used. As used herein, the “modified starch” refers to starch subjected to at least one processing treatment selected from the group consisting of a physical treatment, a chemical treatment, and an enzymatic treatment. Specific examples of the starch subjected to a physical treatment (including simple chemical treatments of the level of hydrolysis such as acid treatment, alkaline treatment, bleaching treatment and the like) include pregelatinized starch, heat-moisture treated starch, oil coated starch, acid-treated starch, alkaline treated starch, bleached starch and the like. Specific examples of the starch subjected to a chemical treatment include acetylated distarch adipate, acetylated distarch phosphate, acetylated oxidized starch, starch sodium octenylsuccinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, phosphated distarch phosphate, monostarch phosphate, distarch phosphate, sodium starch glycolate, and the like. Specific examples of the starch subjected to an enzyme treatment include enzyme-treated starch and the like. One kind of starch (e.g., raw starches such as corn starch, waxy corn starch, and the like; modified starches such as phosphoric acid crosslinking tapioca starch, and the like) may be used alone, or two or more kinds thereof may be used in combination. Particularly, non-glutinous rice starch and glutinous rice starch, and modified starch thereof are preferred. While the grain flour is not particularly limited, wheat flour, rice flour, corn flour, barley flour, buckwheat flour, potato flour, soybean flour, adzuki bean flour, barnyard millet flour, chestnut flour, millet flour and the like can be used. Particularly, rice flour is preferred since it can easily confer a crispy texture after baking.
A protein may be blended in the batter liquid. The protein includes soybean protein, wheat protein, pea protein, milk protein, and eggs (whole egg, egg yolk, egg white), and soybean protein and egg white are preferred.
The batter liquid may further contain emulsifying aids, soy sauce, salts, saccharides, amino acids, gums, celluloses, and the like.
The batter liquid may be heated or unheated. Also, the batter liquid may or may not be emulsified.
The frozen gyoza dumplings of the present invention may be provided in a trays or provided in an outer packaging bag or the like instead of a tray.
The tray of the present invention is now explained.
The tray of the present invention has an inner shape most preferable and suitable for storing the frozen gyoza dumplings in the present invention. It aims to produce the frozen gyoza dumplings of the present invention, and may store frozen gyoza dumplings other than the frozen gyoza dumplings of the present invention.
In the following explanation, a preferred embodiment for the frozen gyoza dumplings of the present invention is explained.
As exemplarily shown in
The frozen gyoza dumplings of the present invention can be obtained merely injecting a batter liquid up to a given height in the tray 300, arranging unfrozen gyoza dumplings or frozen gyoza dumplings 100 on a supporting surface, applying preliminary heating as necessary, and then freezing them.
The frozen gyoza dumplings of the present invention may also be obtained by arranging unfrozen gyoza dumplings or frozen gyoza dumplings 100 on a supporting surface of the tray 300, injecting a batter liquid up to a given height in the tray 300, applying preliminary heat as necessary, and then freezing them.
Furthermore, for the purpose of preventing drying, water may be injected after injecting a batter liquid up to a given height in the tray 300 and arranging unfrozen gyoza dumplings or frozen gyoza dumplings on a supporting surface.
The preliminary heating may be performed in a state in which unfrozen gyoza dumplings or frozen gyoza dumplings, and a batter liquid are contained in the tray 300. In this case, superior productivity and superior hygiene are afforded because the gyoza dumplings and the batter liquid can be simultaneously heated.
The preliminary heating may also be performed only on unfrozen gyoza dumplings or frozen gyoza dumplings 100. In this case, even though hygiene may be inferior, since the batter liquid is not heated, the grain flour and starch blended in the batter liquid do not gelatinize or thicken, which in turn allows the batter liquid to spread more easily than when using a heated batter and to form a good wing, when cooking the frozen gyoza dumplings of the present invention on cooking utensils such as a frying pan.
The shape of the bottom surface of the frozen gyoza dumpling 100 is generally a shape having a longitudinal direction as shown in
The plurality of receiving parts 310 is arranged in one or more rows while being divided by a partitioning protrusion 330.
The shape of the partitioning protrusion 330 is not particularly limited and may be a flat plane as shown in
The sectional shape of the partitioning protrusion 330 is not particularly limited. For example, it may be a simple rectangle (
The size of the partitioning protrusion 330 is not particularly limited, and the length in the longitudinal direction is preferably 25 mm to 120 mm, the length in the short side direction is preferably 0.5 mm to 50 mm, and the height is preferably 0.5 mm. to 50 mm.
For example, as shown in
In the tray 300 of the present invention, when frozen gyoza dumplings a plurality of frozen gyoza dumplings 100 connected by a frozen batter are stored, a plurality of receiving parts 310 can store the plurality or connected frozen gyoza dumplings 100 such that a ratio of an area of the part connected by the frozen batter liquid 200 (a part with hatching from upper right to lower left in
As a method for developing a curved surface into a flat plane, developable surfaces such as a cylindrical surface or a conical surface can be simply developed into a flat surface since such curved surface was created by curving the original straight sides. In the case of non-developable surfaces such as a spherical surface, for example, the least-squares method is used to create an approximate developable surface and the surface is developed.
When the above-mentioned ratio is greater than the above-mentioned range, it becomes difficult to divide the plural frozen gyoza dumplings 100 into a required number. When such ratio is smaller than the above-mentioned range, for example, it becomes difficult to take out plural frozen gyoza dumplings 100 in a connected state.
As exemplified in
In the example of
The size, material, molding method, and thickness of each part such as wall and the like of the tray 300 of the present invention are not particularly limited, and conventionally-known trays for frozen gyoza dumplings can be referred to. Examples of the material include plastic such as vinyl chloride, polyethylene terephthalate, polystyrene, polypropylene, polycarbonate and the like, metals such as aluminum and the like, paper and the like, and examples of the molding method include injection molding, blow molding, vacuum forming, pressure forming and the like. While the thickness of each part varies depending on the rigidity of the material and function of the part, it is, for example, about 0.1 mm-2.0 mm.
The pack of the present invention is now explained.
The pack of the present invention has a constitution in which a plurality of frozen dumplings 100 connected by frozen batter 200 is arranged in the above-mentioned tray 300 of the present invention.
The tray 300 of the present invention containing frozen gyoza dumplings arranged therein is preferably sealed tightly. The manner in which the tray 300 is sealed includes, for example, a manner in which the opening of the tray 300 of the present invention is tightly sealed with a top seal film or the like, a manner in which the pack is tightly sealed in an outer package bag or the like by various pillow packagings, a combination of these, and the like. Hermetical sealing is preferred from the viewpoint of hygiene and suppression of quality deterioration such as freezer burn, fading, oxidation of fats and oils and the like that occurs during frozen storage.
Finally, the production method of the present invention is explained below.
In the production method of the present invention, the tray of the present invention 300 is used and the following steps S1 and S2 are involved.
As a method for developing a curved surface into a flat plane, developable surfaces such as a cylindrical surface or a conical surface can be simply developed into a flat surface since such curved surface was created by curving the original straight sides. In the case of non-developable surfaces such as a spherical surface, for example, the least-squares method is used to create an approximate developable surface and the surface is developed.
In the above-mentioned step S1, the batter liquid may be injected into the tray before or after storing the gyoza dumplings in the tray, as described above. Alternatively, the batter liquid may be injected into the tray, the gyoza dumplings may be thereafter stored in the tray, and water may be further injected into the tray.
Furthermore, in the above-mentioned step S1, a method of integrating the batter liquid with the bottom surface of the unfrozen or frozen gyoza dumpling 100 in a frozen state while satisfying the above-mentioned condition (I) may be any and, for example, a method using a die for positioning the batter liquid on the gyoza dumpling itself, a method including applying a batter liquid having increased viscosity by cooling to the gyoza dumpling or the like can be used.
Utilizing the tray of the present invention and sequentially performing the above-mentioned steps S1 and S2 in the tray, the frozen gyoza dumpling of the present invention can be completed while being contained in the tray and can be directly sent to a packaging step.
In a production method utilizing the tray, the above-mentioned step S1 is preferably performed by including the following steps.
Here, either of the step S12 for injecting the batter liquid into the tray and step S13 for disposing an unfrozen gyoza dumpling or a frozen gyoza dumpling 100 in the tray may be performed earlier.
Where necessary, a preliminary heat treatment and the like may be appropriately applied to gyoza dumplings and batter before freezing, as mentioned above.
Then, in the above-mentioned step S2, a plurality of unfrozen gyoza dumplings or frozen gyoza dumplings 100 attached with the batter liquid in the tray is rapidly frozen together with the tray, in which a plurality of unfrozen gyoza dumplings or frozen gyoza dumplings 100 and the batter liquid are frozen in a state of being attached together, whereby the frozen gyoza dumplings of the present invention are obtained.
For example, when partitioning protrusion 330 having the shape shown in
When the frozen gyoza dumplings of the present invention are produced by the production method of the present invention, quadrangle A′B′C′D′ in the tray 300 of the present invention, and the quadrangle ABCD of the frozen gyoza dumplings of the present invention have the same area.
Other features of the invention will become apparent in the course of the following descriptions of exemplary embodiments which are given for illustration of the invention and are not intended to be limiting thereof.
A filling (13.2 g) from a total mixture (32 g) of meat (mixture of ground pork and ground chicken, 260 g), vegetables (mixture of cabbage, onion, Chinese chive, garlic, 550 g), egg white (25 g), sesame oil (20 g), sake (10 g), spice and seasoning, which has a water content of about 68%, was wrapped with one sheet of commercially available gyoza dumpling dough (5.6 g) to give a raw gyoza dumpling (unfrozen gyoza dumpling itself) having a total weight of about 19 g.
An emulsified batter liquid containing water 84 wt %, canola oil 13 wt %, rice flour 2.5 wt %, an emulsifier (lecithin derived from soybean, 0.1 wt %), and emulsifying aids 0.4 wt % (egg white powder) was prepared.
A tray with the following parameters was formed.
As used herein, the “longitudinal direction length” in the sizing of the receiving part and the sizing of the partitioning protrusion refers to the length of the straight line distance, and when the partitioning projection is flat, it is the actual size. When the partitioning projection is a curved surface, it refers to D in
The batter liquid was poured into the tray, unfrozen gyoza dumplings or frozen gyoza dumplings 100 were placed with the bottom surface facing down, on the supporting surface of the tray receiving part, preliminary heating was performed, and they were rapidly frozen to give frozen gyoza dumplings.
The weight of the frozen batter 200 attached to one frozen gyoza dumpling 100 is 4.5 g. That is, about 28 parts by weight of the frozen batter 200 attaches to 100 parts by weight of the frozen gyoza dumpling 100.
In the following Examples and Comparative Examples, frozen gyoza dumplings were actually produced and the quality thereof was evaluated.
The evaluation items were (a) whether subdivision is possible and (b) whether taking out while connected is possible.
Here, (a) whether subdivision is possible means whether or not four frozen gyoza dumplings 100 can be divided into an arbitrary number.
In addition, (b) whether taking out while connected is possible means whether four frozen gyoza dumplings 100 can be taken out in a connected state. The evaluation criteria for (a) and (b) are shown in Table 1.
◯ and Δ are acceptable in any evaluation.
According to the parameters shown in Table 2, a tray having partitioning protrusions with a top surface having convexes and concaves was formed, frozen gyoza dumplings were actually produced using the tray and the quality thereof was evaluated. The results are shown in Table 3.
According to the parameters shown in Table 4, a tray having partitioning protrusions with a top surface having peaks and valleys was formed. Using the tray, frozen gyoza dumplings were actually produced, and the quality of the frozen gyoza dumplings was evaluated. The evaluation results are shown in Table 5.
According to the parameters shown in Table 6, a tray having partitioning protrusions with a flat top surface was formed. Using the tray, frozen gyoza dumplings were actually produced, and the quality of the frozen gyoza dumplings was evaluated. The evaluation results are shown in Table 7.
According to the parameters shown in Table 8, a tray having partitioning protrusions with a top surface having large grooves was formed. Using the tray, frozen gyoza dumplings were actually produced, and the quality of the frozen gyoza dumplings was evaluated. The evaluation results are shown in Table 9.
According to the frozen gyoza dumplings of the present invention, gyoza dumplings in a frozen state can be easily divided into the required number and can be easily taken out in a connected state from a tray.
The tray of the present invention can preferably provide the frozen gyoza dumpling and the pack of the present invention, and the manufacture method of the present invention can be preferably practiced.
Where a numerical limit or range is stated herein, the endpoints are included. Also, all values and subranges within a numerical limit or range are specifically included as if explicitly written out.
As used herein the words “a” and “an” and the like carry the meaning of “one or more.”
Obviously, numerous modifications and variations of the present invention are possible in light of the above teachings. It is therefore to be understood that, within the scope of the appended claims, the invention may be practiced otherwise than as specifically described herein.
All patents and other references mentioned above are incorporated in full herein by this reference, the same as if set forth at length.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2022-044584 | Mar 2022 | JP | national |
