CN100346702C - Frozen food retaining charcoal-grilled flavor and method for producing same - Google Patents
Frozen food retaining charcoal-grilled flavor and method for producing same Download PDFInfo
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- CN100346702C CN100346702C CNB038167875A CN03816787A CN100346702C CN 100346702 C CN100346702 C CN 100346702C CN B038167875 A CNB038167875 A CN B038167875A CN 03816787 A CN03816787 A CN 03816787A CN 100346702 C CN100346702 C CN 100346702C
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- charcoal
- food
- flavoring
- taste
- barbecue
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A frozen food sustaining a charcoal-grilled flavor which is obtained by repeating 1 to 10 times the procedure of charcoal-grilling a meat food and dipping it in a spicy sauce, then packaging the spicy sauce having the charcoal-grilled flavor imparted thereto together with the grilled food, steaming at 80 to 105 DEG C for 3 to 60 minutes and then freezing; and a process for producing the same.
Description
Technical field
The present invention relates to a kind of frozen food and production method thereof that keeps charcoal barbecue taste, it prepares by the following method: the flavoring that will have charcoal barbecue taste is packed with the food of barbecue, and heat is steamed, freezing subsequently gained food.
Background of invention
As the method that gives food charcoal barbecue taste, following method all is known: a kind of method of producing fragrant composition, comprise raw material to be heated is heated in oxygen atmosphere is arranged, make at least a portion raw material to be heated by burned, the fragrance ingredient that generates is collected in captures (JP-A-8-291298) in the liquid; With a kind of method of producing spices, comprise with oil ﹠ fat or aliphatic acid and surface temperature being that 100 to 1000 ℃ carbon class material contacts, the gas that produces or the liquid of generation are reclaimed (JP-A-2000-8073) with gas.
But these all are to produce the such fragrant composition and the invention of spices method.As for relating to method how to use them, only disclose and waited to give in the food of taste adding to according to an amount of fragrant composition of these inventions and spices.Therefore, can not expect that these methods bring the long-term influence that continues can for the taste of food.In addition, compare with basic taste, these tend to produce the taste of enhancing to the method that food adds fragrant composition or spices, and are difficult to obtain natural taste.
In addition, the roast chicken or the roast chicken based food of Japan's local flavor are known, its preparation method is to be perfused with the poultry heating of the flavoring that contains sugar and pulpous state bird pork skin to increase taste, the gained poultry is loaded and is sealed in the jar, heat hot is steamed, cooling tank is made canned food then, therefore the taste of gained can be kept for a long time (JP-A-61-219356).
But, steam by heat hot under the high temperature according to this method, change has taken place such as the texture of food of the quality of meat.In addition, gained food this can be by with the long term storage at normal temperatures of canned form after heat hot is steamed.But, consider the influence of long-term placement to taste, this method is satisfactory not to the utmost.
Disclosure of the Invention
An object of the present invention is to provide the production method of the frozen food that can keep charcoal barbecue taste over a long time and the frozen food of producing with the method, this food is by the baked foods preparation with charcoal barbecue taste, and can obtain mineral charcoal barbecue fragrance and realize the pure charcoal barbecue taste that strengthens.
For overcoming an above-mentioned difficult problem, the inventor studies.The inventor finds that these difficult problems can overcome by preparing a kind of flavoring as a result, preparation process is as follows: barbecue livestock meat product also is immersed in this meat in the flavoring on charcoal, repeat above step 1 time or more times or still less time to 10 times, the flavoring that then gained is had charcoal barbecue taste is packed with the food of barbecue, in air, under in 80 to 150 ℃ the temperature food heat was steamed 3 to 60 minutes, and frozen food.The present invention is achieved like this.
Implement optimal mode of the present invention
The present invention includes the food that to roast in advance and roast the step that the flavoring of taste is packed with having charcoal, its preparation process is as follows: barbecue livestock meat product also is immersed in this food in the flavoring on charcoal, repeat above step 1 time or more times or still less time to 10 times, then in air under in 80 to 105 ℃ the temperature heat steamed this food 3 to 60 minutes, subsequently with food product refrigeration.The frozen food that obtains according to the present invention can be subjected to heat and steam and freezing subsequently influence, and this is never obtainable by food simple and that flavoring for mixture is prepared.Investigate detailed reason now.Steam step and specific freezing step by specific heat, in flavoring, constitute the component of charcoal barbecue taste and liquid component etc. and may be penetrated into food inside significantly, so that can feel the charcoal taste that food itself is strong when absorbing food.In other words, only have flavoring in the prior art, only strong factitious taste is arranged at food surface at food surface.But, at the food internal sensation less than this taste.According to the present invention, the component and the liquid component that constitute charcoal barbecue taste in flavoring not only may penetrate into food surface but also have entered food inside, so that aroma and flavor can fill the air in whole food.Can illustrate thus and obtain natural fragrance and taste.
Charcoal barbecue taste is grouped into by many one-tenth.By comprising the method for giving charcoal barbecue taste of concentration step and extraction step, the component that constitutes charcoal barbecue taste may be changed potentially.In contrast,, use the flavoring of giving charcoal barbecue taste by charcoal, so that the infiltration of flavoring is to take place at the state that many compositions are in harmonious proportion mutually according to the present invention.Thus, can obtain unartificial but pure taste.
According to the present invention, the feature of charcoal being roasted taste is that emphasis is set forth.Also be held about the smell that is called charcoal barbecue smell, its mechanism is the same with the mechanism that keeps taste.
According to the present invention, can keep for a long time by frozen food charcoal barbecue taste.It is not preferred steaming the back storage in heat hot, because variation has taken place texture of food.In addition, store at normal temperatures, for example heat is steamed and is stored and canning and storage produces that less texture of food changes or the less hygienic issues that causes owing to growth of microorganism.But,, store at normal temperatures and can not provide preferred result according to the present invention.In view of the composition in the flavoring that will have charcoal barbecue taste infiltrates through the condition of food inside, it is more suitable that stored frozen stores down than normal temperature or refrigerated condition, and this is the inference of originally discovering.
According to the present invention, from keeping the viewpoint of charcoal barbecue taste, the food of packing with the flavoring that has charcoal barbecue taste preferably includes especially but is not limited to livestock meat particularly, for example Japanese roast chicken (yakitori), pure white fluffy fish cake (hanpen) and meter ball (onigirl).
For packing according to the present invention, any material that is used for packaging for foodstuff, all possess tolerance heat and steam all can using of step and freezing step ability, has no particular limits.Vacuum packaging is preferred, because can make the flavoring and the food that have charcoal barbecue taste adhere to tightlyer like this, so that the charcoal of flavoring barbecue taste and liquid component wherein can more easily penetrate in the food.
According to the present invention, hot steaming condition is as follows: heat is steamed and is continued 3 to 60 minutes under 80 to 105 ℃ air themperature.Under the condition outside these conditions, the texture of food of gained food meeting variation or sterilization treatment are not thorough, are not preferred.Further from the angle of food hygiene, temperature and duration should be temperature and the duration that can finish sterilization processing.From such viewpoint, preferred hot steaming condition is that the food temperature inside can be 75 ℃ or higher after heat had been steamed.The heat steaming method of suggestion is included in the steam and heats, for example heating and with the steaming of convection oven heat in boiling water.
According to the present invention, the freezing conditions after heat is steamed includes but not limited to snap frozen and low-temperature storage, degenerates with food quality and suppresses water and move so that suppress to have the flavoring of charcoal barbecue taste.Preferred snap frozen reached-50 ℃ or lower in one hour.And, be preferably-5 ℃ or lower in the temperature of freezing back food core, more preferably-18 ℃ or lower.
The flavoring of mentioning according to the present invention generally comprises but is not limited to flowing material, comprises soy sauce, umami flavouring, oligosaccharides such as sucrose and lactose, or monose such as glucose or fructose.According to the present invention, viscosity is to be produced by starch and gelling agent as potato starch and cornstarch.
According to the present invention, the flavoring that has charcoal barbecue taste prepare by following step: barbecue livestock meat product on charcoal, then this livestock meat product is immersed in the flavoring, and repeat above step 1 time or more times is to 10 times or still less inferior.When doing like this, fat oozes out from the livestock meat product, and flavoring touches charcoal fire, produces charcoal barbecue taste, and this taste sticks to the livestock meat product subsequently and is covered with on the flavoring of livestock meat product.By once more the livestock meat product being immersed in a large amount of flavorings, stick to the livestock meat product and transfer in a large amount of flavorings, so that a large amount of flavorings obtaining the charcoal barbecue taste of fragrance with the charcoal barbecue taste on the flavoring that is covered with the livestock meat product.
According to the present invention, be used for that charcoal is roasted the livestock meat product that taste gives flavoring and not only comprise livestock meat product such as chicken, pork and beef, and comprise and use livestock meat processed food that livestock meat makes as ham, sausage, bacon, minced chicken ball and hamburger.For preparation has the food of pure taste, with livestock meat than more preferably with livestock meat processed food.Consider cost and production method, be used for that charcoal is roasted the livestock meat product that taste gives flavoring and be preferably used as baked foods.
The heating means of livestock meat product comprise any heating means, have no particular limits.Gas burner, electric furnace, solid fuel cooker, firewood, charcoal, far infrared etc. all are fit to use.The heating means that produce far infrared are preferred as the heating means of using charcoal.By using the charcoal heating, especially, texture of food deliquescing of barbecue livestock meat product via far infrared.And charcoal barbecue taste has directly given livestock meat product itself.Therefore, if baked foods is the livestock meat product of barbecue, gained food is the food of more fragrant charcoal taste.
In order to prepare the flavoring that has charcoal barbecue taste, preferred fat and oil cover on the livestock meat product to strengthen taste.At this, the fat and the oil that are coated on the livestock meat product are that any edible fat and oil all are gratifying, comprise for example animal tallow and oil, as the fat of the fat of chicken and oil, pig and oily, and vegetable oil such as salad oil and corn oil.Consider cost and flavour and taste, wherein the fat of animal tallow and oil, particularly chicken and oil are preferred.
In order to prepare the flavoring that has charcoal barbecue taste, enter after the livestock meat product roast on charcoal the step operation 1 time of dipping in the flavoring or more times to 10 times or still less inferior be gratifying.For the charcoal barbecue taste that do not make flavoring too by force or too, enter after the livestock meat product roast on charcoal the step operation 2 times of dipping in the flavoring or more times to 5 times or still less inferior be gratifying.The flavoring of each part preferably uses the livestock meat product of 2 to 10 weight portions, more preferably uses the livestock meat product of 3 to 6 weight portions, and it is gratifying finishing and enter the step of dipping in the flavoring after the livestock meat product roasted on charcoal.
According to the present invention, importantly used flavoring is the flavoring that has charcoal barbecue taste.This belongs to effect of the present invention, so that by heat steaming and freezing step subsequently, the charcoal barbecue taste and the liquid component wherein of flavoring are penetrated into inside of food effectively, so that can feel strong charcoal taste when edible, aroma and flavor can fill the air in whole food, provides natural aroma and flavor.In other words, use the general flavoring do not have charcoal barbecue taste, even steam and subsequently freezing by packing, heat, the flavoring with less inherent flavor can not produce effect of the present invention.
Embodiment
Elaborate the present invention with the following example now.But the present invention is not limited to the description of these embodiment.
The preparation of standard items
Have flavoring that table 1 forms after 15 minutes in that chicken is immersed, chicken to be placed on the charcoal to roast, the air themperature of regulating the chicken place is 280 to 320 ℃, is 70 to 75 ℃ (i) up to the DIE Temperature of chicken.Then, the barbecue chicken of 100g and 25g are had the flavoring that table 1 forms are placed in the aluminium bag packing container, use subsequently a vacuum packing machine (AUTOVACUUM PACKKER V-304G, TOSEI CO., LTD.) under vacuum with its sealing (ii).Subsequently, vacuum-packed meat is steamed 10 minutes (iii) in 95 ℃ of heat in convection oven (GSC-30B, TANICO company).
[table 1]
The composition of flavoring sees Table 1
| Soy sauce (koikuchi shoyu) | 15.0 |
| Fructose glucose | 21.1 |
| Sugar | 15.0 |
| Water | 43.7 |
| Sodium glutamate | 1.7 |
| Sodium chloride (edible) | 1.1 |
| Caramel | 0.3 |
| Cornstarch | 0.5 |
| Vinegar | 1.5 |
| Add up to | 100.0 |
Embodiment 1
The step of standardized product (ii) in, with " 25g has the flavoring of charcoal barbecue taste " replacements " 25g has the flavoring of forming shown in the table 1 " ,-50 ℃ freezing one hour, the step of then carrying out standard items production is (iii).Products obtained therefrom stores 3 months down freezing, and it is designated as embodiment 1.
The flavoring that has charcoal barbecue taste that is used in embodiment and the comparative example prepares as follows.Especially, all roast on charcoal on two surfaces of the chicken sheet (about 5g) under imposing uniformity without examining individual cases, and the air temperature modification during the barbecue is 280 to 320 ℃, is 70 to 75 ℃ up to the DIE Temperature of chicken.Subsequently, the chicken of barbecue is dipped the flavoring with table 1 composition, carry out flavoring and dip.Then, carry out on charcoal barbecue and flavoring once more and dip step.Repeat above-mentioned steps, till the part by weight of the weight of chicken and flavoring reaches 1 part of 4 parts of ratio always.
Comparative Examples 1
Then the production stage of standard items (iii), freezing one hour at-50 ℃.Products obtained therefrom is freezing to store 3 months down.It is designated as Comparative Examples 1.
Comparative Examples 2
Step that standard items are produced (ii) in, with " 25g has the flavoring of charcoal barbecue taste " replacements " 25g has the flavoring of forming shown in the table 1 ", step that standard items are produced (ii) after, 116 ℃ of heating steamings 45 minutes.Products obtained therefrom is designated as Comparative Examples 2.
Comparative Examples 3
Step that standard items are produced (ii) in, with " 25g has the flavoring of charcoal barbecue taste " replacements " 25g has the flavoring of forming shown in the table 1 ", step that standard items are produced (ii) after, 116 ℃ of heating steamings 45 minutes.Then ,-5 ℃ of 2 weeks of stored under refrigeration, it is designated as Comparative Examples 3 with products obtained therefrom.
The frozen product of embodiment 1 and Comparative Examples 1 was boiled 10 minutes, and the product that is made into ready state is to carry out feeling evaluation.With Comparative Examples 2 through overheated steaming and heated products itself to make the ready state product.Comparative Examples 3 products that will store under heat under the heating is steamed and refrigerated boiled 5 minutes, and the product that is made into ready state is to carry out feeling evaluation.(n=5) finishes feeling evaluation by methods of marking.About scoring, standard items are decided to be 0 fen.Best result is 5 minutes, minimum being divided into-5 minute.
For the standard of single project to be evaluated, project " intensity " is 5 to assign to " very weak " to be-5 fens from " very strong ".Project " preference " is that 5 to assign to " disliking very much " be-5 minutes from " enjoying a lot ".It is that 5 to assign to " disliking very much " be-5 minutes from " enjoying a lot " that project combines " thoroughly evaluating " to " smell " and " taste ".
Feeling evaluation the results are shown in table 2.
[table 2]
| Embodiment 1 | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| The intensity of charcoal barbecue taste | 0.3 | -0.6 | 0.4 | -1.0 |
| Preference to charcoal barbecue taste | 0.2 | -0.4 | -2.4 | -2.6 |
| The intensity of charcoal smell | -0.8 | -0.6 | 0.6 | -0.8 |
| Thoroughly evaluating | 0.2 | -0.8 | -2.4 | -3.4 |
Confirm from the result of table 2, according to thoroughly evaluating, even embodiments of the invention 1 after storing 3 months, use embodiments of the invention 1 still to be better than standard items.Have the flavoring of charcoal barbecue taste by use, but than standard items stronger charcoal barbecue taste and charcoal smell are arranged by heating the hot down Comparative Examples 2 of producing of steaming.But even without storing step, charcoal barbecue taste neither be preferred.Confirmed that the simple flavoring that has charcoal barbecue taste that uses can not produce effect of the present invention.
Industrial applicibility
According to the present invention, natural charcoal baking taste can be produced, thereby can obtain pure charcoal baking taste. Therefore, can obtain easily the long-term food that keeps of charcoal baking taste.
Claims (2)
1. method of producing freezing barbecue livestock meat product, comprise: preparation has the step of charcoal barbecue taste flavoring, the step that it will be at barbecue livestock meat product on the charcoal and the livestock meat product after the barbecue is dipped flavoring on this charcoal repeat once or more times to 10 times or still less time; The step that gained flavoring and barbecue livestock meat product are packed together; With described food in air under in 80 to 105 ℃ of temperature heat steam 3 to 60 minutes step, make heat steam after this food internal temperature be 75 ℃ or higher; And the step of freezing this food subsequently, the DIE Temperature of wherein freezing back food is-5 ℃ or lower.
2. the frozen food of producing according to the method for claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002206488A JP4055499B2 (en) | 2002-07-16 | 2002-07-16 | Frozen food with retained charcoal-grilled flavor and method for producing the same |
| JP206488/2002 | 2002-07-16 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1668202A CN1668202A (en) | 2005-09-14 |
| CN100346702C true CN100346702C (en) | 2007-11-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB038167875A Expired - Fee Related CN100346702C (en) | 2002-07-16 | 2003-06-30 | Frozen food retaining charcoal-grilled flavor and method for producing same |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP4055499B2 (en) |
| CN (1) | CN100346702C (en) |
| AU (1) | AU2003244021A1 (en) |
| TW (1) | TWI307619B (en) |
| WO (1) | WO2004006685A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4516921B2 (en) * | 2006-01-30 | 2010-08-04 | 米久株式会社 | Tsukine-shaped processed meat food and its manufacturing method |
| JP2010017122A (en) * | 2008-07-10 | 2010-01-28 | Bright Foods:Kk | Frozen food and method for producing frozen food |
| CN104187770A (en) * | 2014-08-14 | 2014-12-10 | 贵阳新民食品有限公司 | Processing method of bag-open instant flavor grilled shredded meat |
| CN110623215A (en) * | 2019-10-16 | 2019-12-31 | 杨鸿苍 | Meat barbecue method and meat barbecue vending machine system thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5266658A (en) * | 1975-12-01 | 1977-06-02 | Fujimori Kogyo Co | Method of producing fish spitchock packed in bag |
| JPS62142291U (en) * | 1986-03-01 | 1987-09-08 | ||
| JPH08291298A (en) * | 1995-04-22 | 1996-11-05 | Kao Corp | Production of perfume composition |
| JP2759775B2 (en) * | 1995-06-16 | 1998-05-28 | 武司 野末 | Skewered food fry equipment |
| JP2000008073A (en) * | 1998-06-26 | 2000-01-11 | Kyowa Hakko Kogyo Co Ltd | Production of flavor |
| JP2002186459A (en) * | 2000-12-18 | 2002-07-02 | Zenkoku Chain Ryuho:Kk | Spit-roasted chicken for cooking with microwave oven |
-
2002
- 2002-07-16 JP JP2002206488A patent/JP4055499B2/en not_active Expired - Fee Related
-
2003
- 2003-06-30 CN CNB038167875A patent/CN100346702C/en not_active Expired - Fee Related
- 2003-06-30 WO PCT/JP2003/008324 patent/WO2004006685A1/en active Application Filing
- 2003-06-30 AU AU2003244021A patent/AU2003244021A1/en not_active Abandoned
- 2003-07-11 TW TW092119054A patent/TWI307619B/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI307619B (en) | 2009-03-21 |
| JP4055499B2 (en) | 2008-03-05 |
| TW200402270A (en) | 2004-02-16 |
| JP2004041148A (en) | 2004-02-12 |
| WO2004006685A1 (en) | 2004-01-22 |
| CN1668202A (en) | 2005-09-14 |
| AU2003244021A1 (en) | 2004-02-02 |
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Granted publication date: 20071107 Termination date: 20160630 |