JP2568462B2 - Oil composition - Google Patents
Oil compositionInfo
- Publication number
- JP2568462B2 JP2568462B2 JP3053612A JP5361291A JP2568462B2 JP 2568462 B2 JP2568462 B2 JP 2568462B2 JP 3053612 A JP3053612 A JP 3053612A JP 5361291 A JP5361291 A JP 5361291A JP 2568462 B2 JP2568462 B2 JP 2568462B2
- Authority
- JP
- Japan
- Prior art keywords
- lecithin
- oil
- weight
- fatty acid
- fat
- 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.)
- Expired - Lifetime
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- Edible Oils And Fats (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は耐湿性，耐寒性等の保存
安定性に優れ、且つ風味良好な調理用レシチン含有油脂
組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lecithin-containing fat or oil composition for cooking which has excellent storage stability such as moisture resistance and cold resistance and has a good taste.
【０００２】[0002]
【従来の技術】肉，野菜等の食品材料を、食用油脂を用
いて鉄板，フライパン等で焼いたり炒めたりする場合に
起こる油の激しい飛びはね（スパッタリング現象）や、
調理器具への食材のこげつきを防止する方法として、大
豆，卵黄等から得られるレシチンを油脂に添加すること
は、従来から行われてきた。しかしながら、レシチンを
溶解した油脂組成物は吸湿性が高く、そのため吸収され
た水分は容易にレシチンと結合してレシチンを油脂不溶
性となし、このためレシチンを溶解した油脂は混濁し、
ついには沈澱物を生ずるようになる。あるいは、混濁や
沈澱が生じない程度でも、水分量が高くなったレシチン
は、低温下ではやはり油脂不溶性となり、油脂が混濁し
沈澱物が生じてしまう。このため油脂中のレシチンの溶
解含有量が減少し、レシチン固有の作用が損なわれ、且
つ商品としての外観も非常に見苦しいものとなる。2. Description of the Related Art Intense splashing of oil (sputtering phenomenon) that occurs when food materials such as meat and vegetables are baked or fried in an iron plate or a frying pan using edible oils and fats,
As a method for preventing the food from sticking to cooking utensils, lecithin obtained from soybeans, egg yolks and the like has been conventionally added to fats and oils. However, the oil composition in which lecithin is dissolved has a high hygroscopic property, so that the absorbed water is easily combined with lecithin to make lecithin insoluble in fat, and the oil in which lecithin is dissolved becomes cloudy.
Eventually a precipitate will form. Alternatively, lecithin having an increased water content, even to the extent that turbidity or precipitation does not occur, becomes insoluble in fats and oils at low temperatures, and the fats and fats become turbid and precipitates are formed. For this reason, the dissolved content of lecithin in fats and oils decreases, the action inherent to lecithin is impaired, and the appearance as a commercial product becomes very unsightly.
【０００３】この水分吸収によるレシチンの油脂不溶化
をおさえるために、ソルビタン脂肪酸エステルを添加す
る方法（特公昭６０−５０４２１号公報），プロピレン
グリコール脂肪酸エステルを添加する方法（特開昭５４
−１０３４０５号公報）が知られているが、これらの方
法においては耐湿性が十分とは言い難く、水分吸収によ
るレシチンの不溶化が生じてしまう。また、ポリグリセ
リン脂肪酸エステルを添加する方法（特開昭６２−１８
１７３８号公報，特公平１−６０２２１号公報）も知ら
れているが、この方法においては、耐湿性をある程度保
ちながら耐寒性も向上した油脂組成物を得ることができ
るが、この場合、ポリグリセリン脂肪酸エステル由来に
よる風味が他の乳化剤を用いたものよりも劣っているた
めに食品として好ましいものではない。以上のことか
ら、風味良好で保存安定性の高いレシチン含有油脂組成
物を得る方法は、未だ見出されていないのが現状であ
る。In order to suppress the insolubilization of lecithin in fats and oils due to the absorption of water, a method of adding a sorbitan fatty acid ester (Japanese Patent Publication No. 50421/1985) and a method of adding a propylene glycol fatty acid ester (Japanese Patent Application Laid-Open No. 54-1979).
However, in these methods, it is difficult to say that the moisture resistance is sufficient, and lecithin is insolubilized due to water absorption. Also, a method of adding a polyglycerin fatty acid ester (Japanese Patent Application Laid-Open No. 62-18 / 1987)
No. 1738, Japanese Patent Publication No. 1-60221) are known, but in this method, an oil or fat composition having improved cold resistance while keeping moisture resistance to some extent can be obtained. In this case, polyglycerin is used. It is not preferable as a food because the flavor derived from the fatty acid ester is inferior to those using other emulsifiers. From the above, at present, a method for obtaining a lecithin-containing oil / fat composition having good flavor and high storage stability has not been found yet.
【０００４】[0004]
【発明が解決しようとする課題】本発明は離型，油の飛
びはね防止等の目的でレシチンを添加する油脂組成物に
おいて、その耐湿性，耐寒性等の保存安定性の向上を目
指し、且つ優れた風味を付与せしめることを目的とした
ものである。DISCLOSURE OF THE INVENTION The present invention aims at improving the storage stability such as moisture resistance and cold resistance of a fat and oil composition to which lecithin is added for the purpose of mold release, oil splash prevention, and the like. And it aims at giving excellent flavor.
【０００５】[0005]
【課題を解決するための手段】本発明者らは鋭意研究を
進めた結果、ポリグリセリン縮合リシノール酸エステル
と脂肪酸モノグリセリドを添加することによってレシチ
ン含有油脂組成物の耐湿性，耐寒性等の保存安定性を向
上させ、且つ優れた風味を具備できることを見出した。
すなわち、本発明は常温で液状の油脂に０．１〜１０重
量％のレシチン（酵素処理レシチンを除く）とレシチン
中のリン脂質重量の２０〜５００重量％のポリグリセリ
ン縮合リシノール酸エステルおよび同じく１〜３５０重
量％の主要構成脂肪酸が不飽和脂肪酸である脂肪酸モノ
グリセリドとを透明に溶解してなる保存安定性に優れ、
風味良好なレシチン含有油脂組成物である。Means for Solving the Problems As a result of intensive studies, the present inventors have found that the addition of a polyglycerin-condensed ricinoleate and a fatty acid monoglyceride enables the storage stability of a lecithin-containing oil / fat composition such as moisture resistance and cold resistance. It has been found that the properties can be improved and an excellent flavor can be provided.
That is, the present invention (excluding enzyme treatment lecithin) 0.1 to 10% by weight of lecithin oils liquid at room temperature and the phospholipid weight in lecithin 20 to 500% by weight polyglycerol condensed ricinoleic acid esters and also 1 ~ 350 wt% of the main constituent fatty acids are transparent fatty acids monoglyceride, which is an unsaturated fatty acid, and have excellent storage stability.
It is a lecithin-containing oil / fat composition having good flavor.
【０００６】ここで使用されるポリグリセリン縮合リシ
ノール酸エステルとは、グリセリン単位が２以上１０以
下のポリグリセリンと、炭素原子数が１８の不飽和脂肪
酸であるヒマシ油由来のリシノール酸の縮合物とからな
るエステルである。また、脂肪酸モノグリセリドとして
は脂肪酸の不飽和度の高いものがよく、一般に綿実油，
ひまわり油，サフラワー油などの脂肪酸を用いたものが
入手しやすい。このような主要構成脂肪酸が不飽和脂肪
酸である脂肪酸モノグリセリドを以下単に脂肪酸モノグ
リセリドという。 [0006] The polyglycerin condensed ricinoleate used herein is a condensate of polyglycerin having 2 to 10 glycerin units and ricinoleic acid derived from castor oil which is an unsaturated fatty acid having 18 carbon atoms. Is an ester consisting of The fatty acid monoglyceride preferably has a high degree of fatty acid unsaturation.
Those using fatty acids such as sunflower oil and safflower oil are easily available. Such major fatty acids are unsaturated fats
The fatty acid monoglyceride, which is an acid, is
It is called lyceride.
【０００７】レシチンおよび上記の乳化剤の使用量は、
レシチンは油脂に対し０．１〜１０重量％，ポリグリセ
リン縮合リシノール酸エステルはレシチン中のリン脂質
重量の２０〜５００重量％，脂肪酸モノグリセリドは同
じく１〜３５０重量％であることが必要であり、この範
囲外では発明の目的を達しない。また、ポリグリセリン
縮合リシノール酸エステルと脂肪酸モノグリセリドとの
配合比が８：１〜２：７であるとより好ましい。The amount of lecithin and the above-mentioned emulsifier used is
Lecithin should be 0.1 to 10% by weight based on the fat and oil, polyglycerin condensed ricinoleate should be 20 to 500% by weight of the phospholipid in lecithin, and fatty acid monoglyceride should be 1 to 350% by weight. Outside the range, the object of the invention is not achieved. Further, it is more preferable that the mixing ratio of the polyglycerin condensed ricinoleate to the fatty acid monoglyceride is 8: 1 to 2: 7.
【０００８】本発明で用いられる２種の乳化剤は、それ
ぞれ単独で用いた場合には、例えばポリグリセリン縮合
リシノール酸エステルは、保存安定性には効果を示すも
のの風味が悪く、また脂肪酸モノグリセリドは耐寒性が
劣るといったような問題がある。しかしながら、この２
種の乳化剤を併用することにより、レシチン含有油脂組
成物の保存安定性を向上させ、且つ良好な風味も兼ね備
えるという相乗効果を得ることが可能となる。その相乗
効果を最も高めるには、ポリグリセリン縮合リシノール
酸エステルと脂肪酸モノグリセリドの配合比が５：１〜
１：２であり、さらに、これらを合わせた重量がレシチ
ン中のリン脂質重量の７０〜２００重量％であることが
望ましい。When the two emulsifiers used in the present invention are used alone, for example, polyglycerin-condensed ricinoleate has an effect on storage stability but has a poor taste, and fatty acid monoglyceride has a cold-resistant property. There is a problem such as inferiority. However, this 2
By using the same type of emulsifier in combination, it becomes possible to improve the storage stability of the lecithin-containing oil / fat composition and to obtain a synergistic effect of having a good flavor. In order to maximize the synergistic effect, the mixing ratio of polyglycerin condensed ricinoleate and fatty acid monoglyceride is 5: 1 to 1: 1.
1: 2, and the combined weight is preferably 70 to 200% by weight of the phospholipids in lecithin.
【０００９】レシチンとこれらの乳化剤を添加する油脂
としては、常温で液状の油脂であれば何れでもよく、大
豆油，菜種油，コーン油，サフラワー油，綿実油，ごま
油等を挙げることができる。これらを２種類以上配合し
ても差し支えない。The fats and oils to which lecithin and these emulsifiers are added may be any fats and oils which are liquid at normal temperature, and include soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, sesame oil and the like. Two or more of these may be blended.
【００１０】本発明に用いるレシチンの原料としては植
物油精製時に発生する油滓（大豆油滓，菜種油滓等）あ
るいは卵黄などがあり、これらから得られるペースト状
レシチンあるいは溶剤分別によって得られた分画レシチ
ンを用いるとよい。なお、ここで言うレシチンとは食品
または食品添加物の領域で慣用的に用いられる総称であ
って、上記の原料から得られたリン脂質を主成分とした
混合物であり、化学名称であるホスファチジルコリンを
指しているものではない。またリン脂質とは、ホスファ
チジルコリン、ホスファチジルエタノールアミン、ホス
ファチジルイノシトール、ホスファチジルセリン、ホス
ファチジン酸、それらのリゾ体等のアシルグリセロ型リ
ン脂質である。 The raw materials of lecithin used in the present invention include soapstock (soybean soap, rapeseed soap, etc.) and egg yolk generated during refining of vegetable oil, and paste lecithin obtained therefrom or fraction obtained by solvent fractionation. Lecithin may be used. In addition, lecithin mentioned here is food
Or a generic term commonly used in the area of food additives
Thus, it is a mixture mainly composed of phospholipids obtained from the above-mentioned raw materials, and does not refer to the chemical name phosphatidylcholine. Phospholipids are phospha
Tidylcholine, phosphatidylethanolamine, phos
Fatidylinositol, phosphatidylserine, phos
Acylglycero-type resins such as phatidic acid and their lyso forms
Is a lipid.
【００１１】また、レシチンとして２０〜８０重量％の
エタノールを含む含水エタノールで洗浄処理したレシチ
ン（以下単に処理したレシチンということがある。）を
用いてもよく、この場合のレシチンの原料は上記の油
滓，卵黄あるいはそれらから得られるペースト状レシチ
ン，分画レシチンの何れでもよい。かかるレシチンを得
る操作としては、これらの原料に対し２０〜８０重量％
のエタノールを含む含水エタノールを加え、攪拌操作に
より洗浄処理を行う。含水エタノールのエタノール濃度
が２０重量％未満であると、処理時に乳化を起こして好
ましくない。また、８０重量％を超えると処理後のレシ
チンのリン脂質組成が変化してしまうため適当ではな
い。なお、含水エタノールのエタノール濃度が４５〜８
０重量％であると、より好ましい。加える含水エタノー
ルの量としては、処理する原料に対し、約等量から１０
倍程度でよく、攪拌操作は羽根攪拌，ホモミキサー，ラ
インミキサーの何れでもよい。次いで静置によるデカン
テーションまたは遠心分離等により上澄のエタノール水
相を廃棄する。なお、本操作は１回で目的とする含水エ
タノールで処理したレシチンを得ることができるが、２
回以上行うとより優れたレシチンが得られる。この洗浄
操作を行ったものは、次に残った水−エタノールを除去
する。これは減圧下でそのまままたは薄膜化することに
より、容易に行うことができる。なお、この操作はなる
べく低い温度，例えば６０℃以下で行うことが望まし
い。As lecithin, lecithin washed with aqueous ethanol containing 20 to 80% by weight of ethanol (hereinafter sometimes referred to simply as treated lecithin) may be used . In this case, the raw material of lecithin is as described above. Either oil soap, egg yolk, or a paste lecithin or fractionated lecithin obtained therefrom may be used. As an operation for obtaining such lecithin, 20 to 80% by weight based on these raw materials is used.
Hydrated ethanol containing ethanol is added, and a washing treatment is performed by a stirring operation. If the ethanol concentration of the hydrous ethanol is less than 20% by weight , emulsification occurs during the treatment, which is not preferable. On the other hand, if it exceeds 80% by weight , the phospholipid composition of the lecithin after the treatment is changed, which is not suitable. The ethanol concentration of the aqueous ethanol was 45 to 8
More preferably, it is 0% by weight . The amount of water-containing ethanol, relative to the starting material to be processed, from about equivalents 10 added
The stirring operation may be any of blade stirring, a homomixer, and a line mixer. Subsequently, the ethanol aqueous phase of the supernatant is discarded by decantation or centrifugation by standing. It should be noted that the present operation is water d for the purpose at one time
It is possible to obtain lecithin treated with tanol,
Perform more than once to obtain better lecithin. After the washing operation, the remaining water-ethanol is removed. This can be easily performed under reduced pressure as it is or by forming a thin film. This operation is desirably performed at a temperature as low as possible, for example, 60 ° C. or less.
【００１２】以上のような方法で含水エタノールで処理
したレシチンを用いた場合、最も望ましい配合は、含水
エタノールで処理したレシチン中のリン脂質重量に対
し、ポリグリセリン縮合リシノール酸エステルが５０〜
４５０重量％，同じく脂肪酸モノグリセリドが３０〜３
５０重量％であり、且つポリグリセリン縮合リシノール
酸エステルと脂肪酸モノグリセリドの量比が８：１〜
３：６となる場合である。When lecithin treated with hydrous ethanol is used as described above, the most desirable composition is that polyglycerin condensed ricinoleate is 50 to 50% by weight of phospholipid in lecithin treated with hydrous ethanol.
450% by weight, 30 to 3 fatty acid monoglycerides
50% by weight, and the amount ratio of polyglycerin condensed ricinoleate to fatty acid monoglyceride is 8: 1 to 1
3: 6.
【００１３】また、上記の含水エタノール処理したレシ
チンに未処理のレシチンを混合して用いても、油脂組成
物の保存安定性を向上させることができる。その場合、
トータルのレシチン中のリン脂質重量に対し、ポリグリ
セリン縮合リシノール酸エステルと脂肪酸モノグリセリ
ドの合計量が１１０〜４００重量％で、且つその量比が
５：１〜１：２になるように添加することが望ましい。[0013] The storage stability of the oil or fat composition can be improved even if untreated lecithin is mixed with the above-mentioned lecithin treated with hydrous ethanol. In that case,
The total amount of polyglycerin condensed ricinoleate and fatty acid monoglyceride is 110 to 400% by weight, based on the total weight of phospholipids in lecithin, and the ratio is 5: 1 to 1: 2. Is desirable.
【００１４】[0014]
【実施例】以下の実施例において、％は重量基準であ
る。 （１）大豆サラダ油に日清製油（株）製ペースト状レシ
チン（商品名：レシチンＤＸ。以下同様）２％を加えた
もの（リン脂質として１．２％）に各種の乳化剤を添加
し、６０℃で溶解して各サンプルを調製した。それぞれ
を３００mlのビーカーに２００ｇ入れて３０℃，８０％
湿度のデシケーターで３０日間保存し、状態を観察し
た。また同時に、各サンプルをサンプル瓶に入れて５℃
で３０日間保存し、その状態について確認した。さらに
各サンプルの風味についても確認した。以上の結果を表
１に示す。EXAMPLES In the following examples,% is based on weight.
You. (1) Various emulsifiers were added to soybean salad oil added with 2% of pasty lecithin (trade name: lecithin DX; the same applies hereinafter) manufactured by Nisshin Oil Co., Ltd. (1.2% as phospholipid), and Each sample was prepared by melting at 0 ° C. 200g each in a 300ml beaker, 30 ℃, 80%
It was stored in a desiccator with humidity for 30 days and the condition was observed. At the same time, put each sample in a sample bottle and place it at 5 ° C.
For 30 days, and the state was confirmed. Further, the flavor of each sample was also confirmed. Table 1 shows the above results.
【００１５】[0015]
【表１】 [Table 1]
【００１６】（２）日清製油（株）製ペースト状レシチ
ンをその３倍量の６５％エタノールを含む含水エタノー
ルで３回洗浄した後、乾燥させて得られたレシチン０．
５％を大豆サラダ油に加えたもの（リン脂質として０．
２％）に各種の乳化剤を添加し、６０℃で溶解して各サ
ンプルを調製した。各サンプルについては実施例１と同
様の試験を行い、それぞれの耐寒性，耐湿性，風味を確
認した。以上の結果を表２に示す。(2) Lecithin obtained by washing the pasty lecithin (manufactured by Nisshin Oil Co., Ltd.) three times with aqueous ethanol containing three times the amount of 65% ethanol and then drying.
5% added to soybean salad oil (0.1% as phospholipid)
2%), various emulsifiers were added and dissolved at 60 ° C. to prepare each sample. The same test as in Example 1 was performed on each sample, and the cold resistance, moisture resistance, and flavor of each sample were confirmed. Table 2 shows the above results.
【００１７】[0017]
【表２】 [Table 2]
【００１８】（３）日清製油（株）製ペースト状レシチ
ンと実施例２と同様の操作で得た含水エタノール処理レ
シチンを各々１％ずつ大豆サラダ油に加えたもの（リン
脂質として各々０．６％、０．４％）に各種の乳化剤を
添加し、６０℃で溶解して調製した各サンプルについて
実施例１と同様の試験を行い、それぞれの耐寒性，耐湿
性，風味について確認した。以上の結果を表３に示す。(3) Paste lecithin manufactured by Nisshin Oil Co., Ltd. and lecithin hydrous ethanol obtained by the same operation as in Example 2 were added to soybean salad oil by 1% (0.6% each as phospholipid). %, 0.4%), and the same test as in Example 1 was performed on each sample prepared by dissolving at 60 ° C., and the cold resistance, moisture resistance, and flavor of each sample were confirmed. Table 3 shows the above results.
【００１９】[0019]
【表３】 [Table 3]
【００２０】[0020]
【発明の効果】本発明によれば、耐湿性，耐寒性等の保
存安定性が向上し、且つ優れた風味を有するレシチン含
有油脂組成物を得ることができる。このものは離型，油
の飛びはね防止等に顕著な効果を発揮する。According to the present invention, it is possible to obtain a lecithin-containing fat / oil composition having improved storage stability such as moisture resistance and cold resistance and having an excellent flavor. This has a remarkable effect on mold release, oil splash prevention and the like.
Claims (4)
のレシチン（酵素処理レシチンを除く）とレシチン中の
リン脂質重量の２０〜５００重量％のポリグリセリン縮
合リシノール酸エステルおよび同じく１〜３５０重量％
の主要構成脂肪酸が不飽和脂肪酸である脂肪酸モノグリ
セリドとを透明に溶解してなる油脂組成物。(1) 0.1 to 10% by weight of a liquid fat at normal temperature
Lecithin (excluding enzyme treatment lecithin) and phospholipids weight in lecithin 20 to 500% by weight polyglycerol condensed ricinoleic acid ester and also 1 to 350 wt%
An oil or fat composition comprising a fatty acid monoglyceride whose main constituent fatty acid is an unsaturated fatty acid, which is transparently dissolved.
シチンとして２０〜８０重量％のエタノールを含む含水
エタノールで洗浄処理したレシチンを用いてなる油脂組
成物。2. The oil / fat composition according to claim 1, wherein lecithin washed with aqueous ethanol containing 20 to 80% by weight of ethanol is used as the lecithin.
シチンとしてレシチンと２０〜８０重量％のエタノール
を含む含水エタノールで洗浄処理したレシチンとの混合
物を用いてなる油脂組成物。3. The oil and fat composition according to claim 1, wherein a mixture of lecithin and lecithin washed with aqueous ethanol containing 20 to 80% by weight of ethanol is used as the lecithin.
ルと脂肪酸モノグリセリドの配合比が８：１〜２：７で
ある請求項１，２または３記載の油脂組成物。4. The fat or oil composition according to claim 1, wherein the compounding ratio of the polyglycerin condensed ricinoleate and the fatty acid monoglyceride is 8: 1 to 2: 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3053612A JP2568462B2 (en) | 1991-02-27 | 1991-02-27 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3053612A JP2568462B2 (en) | 1991-02-27 | 1991-02-27 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04271748A JPH04271748A (en) | 1992-09-28 |
| JP2568462B2 true JP2568462B2 (en) | 1997-01-08 |
Family
ID=12947728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3053612A Expired - Lifetime JP2568462B2 (en) | 1991-02-27 | 1991-02-27 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2568462B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003284515A (en) * | 2002-03-29 | 2003-10-07 | Nisshin Oillio Ltd | Emulsifying composition for boiling rice |
| JP6671886B2 (en) * | 2015-08-10 | 2020-03-25 | 株式会社Ｊ−オイルミルズ | Lecithin-containing fats and oils composition |
| JP7118524B2 (en) * | 2017-11-20 | 2022-08-16 | 日清オイリオグループ株式会社 | Emulsifier-containing fat composition and method for inhibiting separation of emulsifier in emulsifier-containing fat composition |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6091939A (en) * | 1983-10-24 | 1985-05-23 | Yoshihara Seiyu Kk | Oil and fat product for cooking |
| JPS63273436A (en) * | 1987-05-01 | 1988-11-10 | Ueda Seiyu Kk | W/o-type emulsion composition for confectionery and bakery |
| JP2569332B2 (en) * | 1987-05-29 | 1997-01-08 | 日本油脂株式会社 | Release oil |
| JPH0732672B2 (en) * | 1988-01-21 | 1995-04-12 | 日清製油株式会社 | Water-in-oil emulsion for cooking |
-
1991
- 1991-02-27 JP JP3053612A patent/JP2568462B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04271748A (en) | 1992-09-28 |
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