CN1830307A - Seasoning oil and its preparation method - Google Patents
Seasoning oil and its preparation method Download PDFInfo
- Publication number
- CN1830307A CN1830307A CNA2005100162825A CN200510016282A CN1830307A CN 1830307 A CN1830307 A CN 1830307A CN A2005100162825 A CNA2005100162825 A CN A2005100162825A CN 200510016282 A CN200510016282 A CN 200510016282A CN 1830307 A CN1830307 A CN 1830307A
- Authority
- CN
- China
- Prior art keywords
- linseed oil
- oil
- produce
- linseed
- preparation
- 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
Landscapes
- Seasonings (AREA)
Abstract
A flavouring oil is prepared from the health-care flax seed oil which has high content (more than 40%) of alpha-linolenic acid necessary to human body. Its preparing process features that a natural anti-oxidizing extract is used for preventing said alpha-linolenic acid from being oxidized by itself, light and metallic ions and the extract of natural food is used for de-odoring the flax seed oil and giving the needed tastes to it.
Description
The invention belongs to foodstuff flavored oils, the 1st edition the 1st printing " flavouring 608 examples " introductions such as (descending) October in 2004 according to editors such as " science tech publishing house " Zhao Baofeng, the flavored oils of Sheng Chaning had tens kinds more than in the past, and the vegetable oil kind of production usefulness all is confined to contain n-3 series alpha-linolenic acid less than in 13% the scope, many n-3 series alpha-linolenic acids that are rich in are greater than 40% perilla herb oil, Seabuckthorm Seed Oil, the linseed wet goods does not all have to set forth, the vast hinterland of China does not also obtain and accepts to contain n-3 series alpha-linolenic acid greater than 40% vegetable oil from the resource distribution to eating habit.A large amount of interrelated datas shows both at home and abroad, and the essential fatty acid n-3 series alpha-linolenic acid that generally lacks in the meals is the major reason that produces sub-health population and multiple adult's disease.For this reason, the present invention has selected for use alpha-linolenic acid to be used to prepare flavored oils greater than 40% linseed oil, and linseed oil has fishy smell, bitter taste, majority are uncomfortable edible, leukotrienes too much in its oil is easy to oxidation in air, the grease of oxidation is paint-like flavour, and is harmful on the contrary to human body.Linseed oil through fry in shallow oil fry fry processing after, its oxidation rate is accelerated, even edible immediately, its oxidation rate in vivo is also fast than other grease.For addressing the above problem, the present invention mixes the method for squeezing with the natural anti-oxidation plant or with natural anti-oxidation plant and the oil impregnated method of linseed or collude the enzymatic oxidation of autoxidation that right method restricted linseed oil, photooxidation, metal ion with natural and linseed oil with linseed; Meanwhile or have both at the same time, the present invention colludes right method with the method for the mixed squeezing of natural food and linseed or with natural food and the oil impregnated method of linseed or with natural food extract and flavoring essence thereof and nutrient and linseed oil, adjustment has been covered the raw meat that linseed oil itself has, has been waited bitterly for bad smell, and give linseed oil different natural flavour mountaineous with different natural food flavours, thus obtained nutritious, have different taste, be easy to preserve, can be directly with the seasoning linseed oil of meal.
The present invention restricts natural anti-oxidation plant or the extract that the grease autoxidation relates to rosemary plant or rosemary, phenol, tealeaves or Tea Polyphenols, sesame or sesamol, wheat-germ oil or tocopherol etc.Metal ion plays catalytic action in the Oxidation of Fat and Oils process, in order to suppress this oxidation catalysis process, the present invention has added the native metal chelating agent in grease, and these chelating agents are citric acid, ascorbic acid, malic acid, tartaric acid, phytic acid etc.The phenols polyphenoils can only oil-control the free radical oxidation reaction, but can not suppress photooxidation, the present invention prevent the grease photooxidation in grease, add singlet oxygen (
1O
2) quencher, this class material is plant or the extract that contains carotenoid, tocopherol, as tomato, carrot, capsicum, green onion, ginger etc., also can use β-carotenoid separately.Natural food and extract that the present invention is used for flavored oils are sesame class, pungent perfumery, greengrocery, milk oils, fruits, nut fruits, fresh flower class, shrimp shellfish fowl domestic animals.Dipping and the method for colluding can be adopted with natural food feedstock production seasoning linseed oil,, a kind of or any two kinds of methods can be selected according to different food materials to combining.Many foods contain the natural anti-oxidation material, many natural anti-oxidation materials have fine food local flavor simultaneously again, the present invention is to have both at the same time simultaneously to the adjustment of lipid-antioxidant activity and local flavor for this reason, itself contain natural as sesame, tomato, capsicum, ginger etc., when its flavored oils of preparation, also can not add antioxidant in addition.
Beneficial effect of the present invention: 1. enlarge the edible field of linseed oil, improve most of people's nutrition supply.Linseed oil contains about about 50% (44～61) of n-3 series alpha-linolenic acid, many greases do not contain this type of aliphatic acid in the human daily meals, as tallow, suet, lard, cocoa butter, coconut oil, palm oil, oenothera odorata oil etc., and only contain the n-3 series alpha-linolenic acid of trace in the many grease of human daily meals amount, as olive oil (0.3～0.9%), peanut oil (＜0.3%), rice bran oil (0～1%), sesame oil (＜1%), levant cotton oil (0.1～2.1%), corn oil (＜2%), sunflower oil (＜0.7%), safflower oil (＜0.1%), grape-kernel oil (＜1%), soybean oil (2～8%), rapeseed oil (9%).
2. the present invention is adding common synthetized oxidation preventive agent (BHA, the seasoning linseed oil of linseed oil BHT) and process natural anti-oxidation plant or extract-treated has been cooked grease stability contrast test, promptly above-mentioned two kinds of oil are placed under several different temperatures and reach 10meq/kg (time of induction period) by surveying its peroxide value, make response curve, utilize extrapolation, calculating room temperature (25 ℃) reaches the time of 10meq/kg, the result is through the seasoning linseed oil ratio process synthetized oxidation preventive agent (BHA of natural anti-oxidation plant or its extract-treated, BHT) linseed oil of handling prolongs storage life more than 2 times, has significantly improved the antioxidant effect of linseed oil.
3. give the different flavor of linseed oil with the natural food flavour.Linseed oil is accepted by most of people.
4. the seasoning linseed oil can directly add in the food, has avoided frying in shallow oil frying the destruction of frying alpha-linolenic acid.
5. the natural anti-oxidation material is the anti-oxidant nutrient that human body needs, and another advantage that it is different from synthetized oxidation preventive agent not only prevents oil peroxidation, and through eat enter human body after, still prevent the peroxidating of cell.Various nutrients and linseed oil make up in the natural food, have significantly strengthened the function of preventing and curing diseases of linseed oil.
Embodiment 1, sesame-flavor seasoning linseed oil, method one: milling process, with linseed and sesame screen respectively, frying, sesame goes out 150 ℃ of pot temperatures, grinds out the inside with hand and is coffee-like for good, ripe and does not stick with paste.Linseed goes out 95 ℃ ± 5 ℃ of pot temperatures, the basic nondiscolouring of seed material, and one of purpose of frying is the enzyme that goes out, the enzyme deactivation relevant with the hydrogen glucoside could guarantee oil and dregs of rice edible safety.The rate of charge of linseed and sesame can be decided according to taste, general each 50% left and right sides local flavor the best.Drop into the batch mixer stirring frying good sesame and linseed respectively, in time go into the screw oil expeller squeezing, add " natural combination " (this combination be about rosemary, phenol about 0.3%+Tea Polyphenols 0.4g/kg+citric acid about 0.002%+β-carotenoid≤0.01%), stirring, put and remove sand, filter bottling and can obtain sesame-flavor seasoning linseed oil only.Method two: flood and collude to method, select fresh semi-refined or refining linseed oil and fresh pure Oleum Sesami for use, the green onion of adding about 5%, ginger and " natural combination " in the linseed oil earlier, be warming up to 100 ℃ of dippings, filter to water evaporates clean back cooling, add pure Oleum Sesami and stir about 50 ℃, the Oleum Sesami addition is decided according to taste, generally between 10%～50%, overanxious bottling can be obtained sesame-flavor seasoning linseed oil.Method three: collude method, select for use fresh semi-refinedly, refining linseed oil about 50% is warming up to about 30 ℃, slowly adds pure Oleum Sesami about 50%, stirs bottling and can obtain sesame-flavor seasoning linseed oil.
Embodiment 2, pungent type seasoning linseed oil, dipping or collude method selects for use chilli or capsicum oil an amount of, selects squeezing of fresh linseed or semi-refined or refined oil for use, in linseed oil, drop into about 5% green onions of smashing, ginger and " natural combination " earlier, be warming up to 100 ℃ of dippings, take out green onion, ginger residue, be cooled to 70 ℃ to the clean back of water evaporates, flooding in the chilli input oil of pulverizing in advance, take out to the sallow back of capsicum.Also can be without chilli, it is right to collude with an amount of capsicum oil, when oil colours is not ruddy, can add a small amount of Asian puccoon dipping, filters bottling and can obtain chilli flavored linseed oil.As stated above, remove capsicum, corresponding green onion, ginger, garlic, diligent combustion, mustard, pepper, the Chinese prickly ash etc. of changing into are major ingredient, can obtain differently flavoured pungent type seasoning linseed oil respectively.Taste and prescription as curried flavored oils, spiced seasoning wet goods, can obtain pungent Compositional type seasoning linseed oil the composite dipping of pungent spices or collude rightly routinely.
Embodiment 3, vegetables odor type seasoning linseed oil, the dipping and collude method, select fresh squeezing or semi-refined or refining linseed oil for use, tomato about 8% is smashed or catsup about 5%, green onion, ginger stick with paste about 5%, rosemary plant 2% is smashed or rosemary, phenol 0.1% is put into oil, heat to 50 ℃ of maintenances 30 minutes, being warming up to 100 ℃ all evaporates to moisture content, cold filtration adds tomato flavour 0.1～0.5% and nutritional auxiliary vitamin B6 and stirs (conventional addition), filters bottling and can obtain tomato odor type seasoning linseed oil.For further increasing product special flavour, can before dipping, add corresponding fragrant section, also can in the oil for preparing, add corresponding pre-soaked good perfumery oil, these spices are garlic, onion, coriander, cloves, Chinese cassia tree, capsicum, allspice, nutmeg etc.Addition will be formulated prescription, and weighing is accurate, so that the product special flavour unanimity.The operation handlebar tomato changes leek, leek or Chinese toon, mushroom etc. into as stated above, can obtain the vegetables odor type seasoning linseed oil of various single tastes respectively.
Embodiment 4, frankincense type seasoning linseed oil, the dipping and collude method, get fresh refining linseed oil, add green onion or onion, ginger about 5% and " natural combination ", being warming up to 100 ℃ slowly is stirred to green onion ginger and takes out when sallow, put into whipping cream about 10% or margarine (in right amount) and stir cooling, add butter essence (0.04%)+fresh milk essence (0.02%)+vanillic aldehyde (0.003%) and emulsion stabilizer, also can add a small amount of sweetener and salt, after the homogeneous sterilization processing, can obtain frankincense type seasoning linseed oil.
Embodiment 5, and meat odor type seasoning linseed oil floods or colludes method, get fresh refining linseed oil, with green onion, ginger each about 5%, in adding such as " natural combination " the condiment oil, be warming up to 105 ℃ of dippings be stirred to water evaporates clean after, take out green onion, ginger residue.Be equipped with prawn head or clam son or mussel in addition, break into meat and stick with paste, add relevant condiment and low amounts of water boiling.The meat that boiling is good is stuck with paste and is slowly added in the oil, and oil is warming up to about 130 ℃ stirs, constant temperature 30 minutes, cooling is filtered can obtain each seed shrimp shellfish seasoning linseed oil.In linseed oil, put into green onion, ginger and antioxidant, heat up and remove moisture content, filter, be cooled to and collude about 35 ℃, and add pork or beef flavor, can obtain beef or pork odor type seasoning linseed oil respectively into lard or butter (in right amount).
Embodiment 6, and Fruity type seasoning linseed oil floods and colludes method, get fresh refining linseed oil,, be warming up to 100 ℃ and kept 30 fens with fresh strawberry about 10%, with in ginger paste about 2%, the rosemary, phenol 0.1% adding oil, slowly be stirred to water evaporates clean after, cooling is filtered.Add strawberry essence and can obtain strawberry flavor seasoning linseed oil.As stated above, change different fruit or extracts and add the Fruity type seasoning linseed oil that corresponding essence can obtain different taste.
Embodiment 7, nut odor type seasoning linseed oil, the dipping and collude method, get fresh refining linseed oil, bright coffee bean or cocoa bean about 10% is dry, smash to grain of rice size, oil is warming up to about 50 ℃, add " natural combination ", add broken coffee or cocoa constant temperature and stirred 30 minutes, with oil heat up about 150 ℃ to caf when aromatic cooling filter, add coffee aroma 0.03%, peanut essence 0.02%, ethyl maltol 0.004% and can obtain coffee or cocoa odor type seasoning linseed oil.
Embodiment 8, floral type seasoning linseed oil, the dipping and collude method, get fresh refining linseed oil and be warming up to 40 ℃, sweet osmanthus or rose or jasmine or violet are put into oil, add " natural combination " 30 ℃～40 ℃ constant temperature 24 hours, stirred once every 4 hours, each 15 minutes, with centrifuge filter and oil, moisture from, can obtain various floral type seasoning linseed oil.
Claims (9)
1 prepared flavored oils in the past all selects for use polyunsaturated fatty acid n-3 series alpha-linolenic acid content less than 13% vegetable oil, the present invention prepares flavored oils and it is characterized in that mainly selecting for use polyunsaturated fatty acid n-3 series alpha-linolenic acid content greater than vegetable oil-linseed oil of 40%, promptly mixes the method for squeezing with linseed or colludes right method with natural anti-oxidation plant and the oil impregnated method of linseed or with natural and linseed oil with the natural anti-oxidation plant; Meanwhile or have both at the same time, the present invention mixes the method for squeezing or colludes the seasoning linseed oil that right method is obtained with natural food and the oil impregnated method of linseed or with natural food extract and flavoring essence thereof and nutrient and linseed oil with natural food with linseed.
2 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that adding the sesame-flavor seasoning linseed oil that sesame or Oleum Sesami produce.
3 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that suffering, peppery type seasoning linseed oil that the pungent raw material of independent or composite use produces.
4 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that the vegetables odor type seasoning linseed oil that outstanding single vegetable flavor produces.
5 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that adding the frankincense type seasoning linseed oil that whipping cream or margarine produce.
6 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that adding the Fruity type seasoning linseed oil that fruit or its extract produce.
7 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that adding the nut odor type seasoning linseed oil that coffee, cocoa or its extract produce.
8 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that adding the floral type seasoning linseed oil that fresh flower or its extract produce.
9 flavored oils that produce with linseed oil and preparation method thereof according to claim 1 is characterized in that the meat odor type seasoning linseed oil that outstanding single shrimp, shellfish, fowl, domestic animals local flavor produce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100162825A CN1830307A (en) | 2005-03-10 | 2005-03-10 | Seasoning oil and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100162825A CN1830307A (en) | 2005-03-10 | 2005-03-10 | Seasoning oil and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1830307A true CN1830307A (en) | 2006-09-13 |
Family
ID=36992929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100162825A Pending CN1830307A (en) | 2005-03-10 | 2005-03-10 | Seasoning oil and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1830307A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283404A (en) * | 2011-06-03 | 2011-12-21 | 山西省农业科学院农产品加工研究所 | Flaxseed paste and processing method |
| CN102422905A (en) * | 2011-12-20 | 2012-04-25 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
| CN102599270A (en) * | 2012-03-27 | 2012-07-25 | 河南大学 | Health flavoring oil being rich in alpha-linolenic acid and preparation method thereof |
| CN101336725B (en) * | 2008-08-19 | 2012-08-22 | 山西中大科技有限公司 | Alpha-linolenic acid replenisher and preparation method thereof |
| CN104322719A (en) * | 2014-10-27 | 2015-02-04 | 齐鲁工业大学 | Method for preventing peony seed oil from oxidization by using walnut production wastes |
| CN105211326A (en) * | 2014-06-25 | 2016-01-06 | 中国科学院青岛生物能源与过程研究所 | A kind of health care seasoning oil being rich in DHA and preparation method thereof |
| CN106035749A (en) * | 2016-05-18 | 2016-10-26 | 蚌埠市九华油脂有限公司 | Health-care fruit-flavored cottonseed blend oil |
| CN106070735A (en) * | 2016-07-22 | 2016-11-09 | 广东工业大学 | A kind of preparation method and applications of Oleum Arachidis hypogaeae semen |
| CN106070728A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce local flavors flavored oils and preparation method thereof |
| CN108835505A (en) * | 2018-05-31 | 2018-11-20 | 李石平 | A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids |
| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
| CN110122591A (en) * | 2018-02-02 | 2019-08-16 | 李石平 | A kind of low temperature seasoning ready-mixed oil and preparation method thereof rich in omega-3 unsaturated fatty acid |
| CN111642674A (en) * | 2020-05-29 | 2020-09-11 | 江苏美鑫食品科技有限公司 | Process for preparing basic compound seasoning by extracting alpha-linolenic acid from flaxseed |
-
2005
- 2005-03-10 CN CNA2005100162825A patent/CN1830307A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336725B (en) * | 2008-08-19 | 2012-08-22 | 山西中大科技有限公司 | Alpha-linolenic acid replenisher and preparation method thereof |
| CN102283404A (en) * | 2011-06-03 | 2011-12-21 | 山西省农业科学院农产品加工研究所 | Flaxseed paste and processing method |
| CN102422905A (en) * | 2011-12-20 | 2012-04-25 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN102422905B (en) * | 2011-12-20 | 2013-05-08 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
| CN102599270A (en) * | 2012-03-27 | 2012-07-25 | 河南大学 | Health flavoring oil being rich in alpha-linolenic acid and preparation method thereof |
| CN105211326A (en) * | 2014-06-25 | 2016-01-06 | 中国科学院青岛生物能源与过程研究所 | A kind of health care seasoning oil being rich in DHA and preparation method thereof |
| CN104322719A (en) * | 2014-10-27 | 2015-02-04 | 齐鲁工业大学 | Method for preventing peony seed oil from oxidization by using walnut production wastes |
| CN106035749A (en) * | 2016-05-18 | 2016-10-26 | 蚌埠市九华油脂有限公司 | Health-care fruit-flavored cottonseed blend oil |
| CN106070728A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce local flavors flavored oils and preparation method thereof |
| CN106070735A (en) * | 2016-07-22 | 2016-11-09 | 广东工业大学 | A kind of preparation method and applications of Oleum Arachidis hypogaeae semen |
| CN110122591A (en) * | 2018-02-02 | 2019-08-16 | 李石平 | A kind of low temperature seasoning ready-mixed oil and preparation method thereof rich in omega-3 unsaturated fatty acid |
| CN108835505A (en) * | 2018-05-31 | 2018-11-20 | 李石平 | A kind of hot pepper sauce formula and production method rich in omega-3 polyunsaturated fatty acids |
| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
| CN111642674A (en) * | 2020-05-29 | 2020-09-11 | 江苏美鑫食品科技有限公司 | Process for preparing basic compound seasoning by extracting alpha-linolenic acid from flaxseed |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1830307A (en) | Seasoning oil and its preparation method | |
| AU711532B2 (en) | Stable edible oil composition | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| KR101407351B1 (en) | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same | |
| KR102381605B1 (en) | Manufacturing method of marajang | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| KR101647125B1 (en) | Manufacturing method for black goat soup and black goat soup manufactured by the same | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN101791102B (en) | Clear oil compound seasoning and manufacturing method | |
| KR20120015497A (en) | A composite of ramen and the manufacturing method thereof | |
| CN112914072A (en) | Red soup type hotpot condiment and preparation method thereof | |
| CN112602914A (en) | Coconut milk-flavored pure vegetable oil solid hotpot condiment and preparation method thereof | |
| CN107772424A (en) | The preparation technology of tomato salad's sauce | |
| KR102464708B1 (en) | Method of making broth for ramen | |
| KR101551241B1 (en) | Hot pepper jam and a preparation method thereof | |
| KR20170062740A (en) | Method for Manufacturing Ssam Containing Fried Loach | |
| CN109170787A (en) | A kind of oil plant separation chafing dish bottom flavorings and its preparation process | |
| KR102319788B1 (en) | Multifunctional papaer with chicken breast and manufacturing method of the same | |
| CN108514099A (en) | A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum and preparation method thereof | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN101011089A (en) | Dedicated mixed oil for greengrocery frying and its preparation | |
| KR102133019B1 (en) | How to make chicken burger | |
| KR102133026B1 (en) | How to make lamb hamburger | |
| KR102133028B1 (en) | How to make Duck Burger |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Li Nan Document name: Decision of Rejection |
|
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20060913 |