JP2613837B2 - Gel food and method for producing the same - Google Patents
Gel food and method for producing the sameInfo
- Publication number
- JP2613837B2 JP2613837B2 JP5087819A JP8781993A JP2613837B2 JP 2613837 B2 JP2613837 B2 JP 2613837B2 JP 5087819 A JP5087819 A JP 5087819A JP 8781993 A JP8781993 A JP 8781993A JP 2613837 B2 JP2613837 B2 JP 2613837B2
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- whey protein
- acid
- solution
- gel
- 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 - Fee Related
Links
Landscapes
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は栄養価の高い乳清タンパ
ク質とゼラチンから成る滑らかで、かつ、口どけの良い
ゲル食品に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smooth and palatable gel food consisting of nutritious whey protein and gelatin.
【０００２】[0002]
【従来の技術】乳清タンパク質はチーズやカゼインを製
造する際の上画成分であり、栄養価が高く、熱凝固性、
ゲル化性を有する。しかし、独特のホエー臭とゲル化さ
せた際の食感の悪さにより、食品主原料として用いられ
るのに適さなかった。よって、チーズやカゼインを製造
する際の廃棄部分とされているのが現状である。2. Description of the Related Art Whey protein is an upper ingredient in the production of cheese and casein, and has high nutritional value, heat-coagulability,
It has gelling properties. However, it was not suitable for use as a main ingredient in foods due to its unique whey odor and poor texture when gelled. Therefore, at present, it is a waste part when producing cheese or casein.
【０００３】限定加熱変性させた乳清タンパク質を酸性
化すると、ゲルが形成される技術は公知であるが、乳酸
菌やグルコノデルタラクトン（以下ＧＤＬと称す）を用
いて緩慢にゲル化させることが必要である。それらの先
行技術として、ＧＤＬを用いて乳清タンパク質限定加熱
変性溶液を酸性化し、ゲル化させる技術（特開平２−12
4067）があるが、この方法で乳清タンパク質をゲル化さ
せると、離水の多い、強固なゲルを形成する。このゲル
は卵白様であるが、乳清タンパク質特有のフレーバーを
有し、ゼラチンより形成されるゼリーとはテクスチャー
が異なる。[0003] A technique for forming a gel by acidifying whey protein denatured by limited heat denaturation is well known. is necessary. As a prior art, a technology for acidifying a whey protein-limited heat denaturing solution using GDL and gelling the same (Japanese Patent Laid-Open No. 2-12 / 1990).
However, when whey protein is gelled by this method, a strong gel with a large amount of syneresis is formed. This gel is egg white-like, but has a flavor unique to whey protein, and has a different texture from jelly formed from gelatin.
【０００４】また、乳製品とゼラチンを用いた酸性デザ
ート食品の製造方法として、アルカリ処理ゼラチンの等
電点（ｐＨ4.7 〜5.1 ）と乳の等電点（ｐＨ4.6)を利用
し凝集をソフト化し、滑らかな酸性ミルクゼリーを製造
する方法（特公昭62-58695)があるが、乳清タンパク質
の利用を目的とし、耐熱性のあるゲル食品を得る本発明
とは異なる。Further, as a method for producing an acidic dessert food using dairy products and gelatin, coagulation is carried out by utilizing the isoelectric point (pH 4.7 to 5.1) of alkali-treated gelatin and the isoelectric point (pH 4.6) of milk. Although there is a method of producing a soft acidic milk jelly by softening (Japanese Patent Publication No. 62-58695), this is different from the present invention for obtaining a heat-resistant gel food for the purpose of using whey protein.
【０００５】[0005]
【発明が解決しようとする課題】本発明は上記のような
知見に基づいてなされたものであって、チーズやカゼイ
ンを製造する際、副産物として多量に得られる乳清タン
パク質を主原料として利用し、テクスチャーの優れたゲ
ル食品、および、その製造方法を提供することを課題と
する。DISCLOSURE OF THE INVENTION The present invention has been made based on the above-mentioned findings, and uses whey protein, which is obtained in large amounts as a by-product, as a main raw material when producing cheese or casein. It is an object to provide a gel food having excellent texture and a method for producing the same.
【０００６】[0006]
【課題を解決しようとする手段】本発明は限定加熱変性
させた乳清タンパク質に、酸を用いてｐＨ3.5 〜5.0 に
調製したゼラチンを添加、または、限定加熱変性させた
乳清タンパク質にゼラチンを添加し、酸を用いてｐＨを
6.0 以下に調整することにより、乳清タンパク質とゼラ
チンの複合体を酸性領域にてゲル化させ、ゼラチン特有
の滑らかなテクスチャーを有しながらも熱に安定なゲル
食品を提供するものである。SUMMARY OF THE INVENTION The present invention relates to a method in which gelatin adjusted to pH 3.5 to 5.0 using an acid is added to a whey protein denatured by limited heating, or gelatin is added to whey protein denatured by limited heating. And adjust the pH with acid.
By adjusting to 6.0 or less, a complex of whey protein and gelatin is gelled in an acidic region, and a gel food which is stable to heat while having a smooth texture peculiar to gelatin is provided.
【０００７】本発明における乳清タンパク質としては、
蛋白質含量35〜95重量％のホエータンパク質濃縮物（Ｗ
ＰＣ）やホエータンパク質分離物（ＷＰＩ）を用いるこ
とができる。ゼラチンとしては、アルカリ処理ゼラチ
ン、および、酸処理ゼラチンを用いることができるが、
175 ブルーム以上の高分子タイプのものを用いることが
望ましい。酸としては、果汁（ｐＨ4.0 以下）、有機酸
（乳酸、クエン酸、酒石酸、コハク酸、リンゴ酸、ピル
ビン酸、グルコン酸、アスコルビン酸等）の食用酸溶液
を１種、または２種以上混合して用いることができる。[0007] Whey proteins in the present invention include:
Whey protein concentrate with a protein content of 35-95% by weight (W
PC) or whey protein isolate (WPI). As the gelatin, alkali-treated gelatin and acid-treated gelatin can be used,
It is desirable to use a polymer type of 175 bloom or more. As the acid, one or more edible acid solutions of fruit juice (pH 4.0 or less) and organic acids (lactic acid, citric acid, tartaric acid, succinic acid, malic acid, pyruvic acid, gluconic acid, ascorbic acid, etc.) are used. They can be used in combination.
【０００８】ここで本発明の原料配合、および、製造工
程を説明する。ＷＰＣ、および、ＷＰＩを蛋白質含量で
4.5 〜11重量％の溶液に調製し、ｐＨを炭酸水素ナトリ
ウム等のアルカリ、または、クエン酸等の酸を用いてｐ
Ｈ６〜９に調整した後、70〜100 ℃において、５〜30分
間限定加熱変性させ、40〜50℃まで冷却する。ゼラチン
は粉末のものを１〜５重量％乳清タンパク質とともに溶
解、加熱して用いてもよい。また、限定加熱させた乳清
タンパク質に１〜５重量％を添加し、溶解してもよい。
さらに、７〜20重量％のゼラチン溶液を80℃で完全溶解
し、40〜50℃において、上記加熱変性させた溶液と混合
してもよい。酸は上記加熱変性させた溶液とゼラチンを
混合したものに直接添加するが、ｐＨ2.5〜4.0 の範囲
が望ましい。ｐＨ2.5 以下であると、限定加熱変性させ
た乳清タンパク質が過反応を起こし凝集を生じる。ま
た、ｐＨ4.0 以上であると溶液全体のｐＨが6.0 以下と
ならず、乳清タンパク質とゼラチンの複合体が形成され
ない。Here, the raw material blending and production process of the present invention will be described. WPC and WPI in protein content
A solution of 4.5 to 11% by weight is prepared, and the pH is adjusted with an alkali such as sodium bicarbonate or an acid such as citric acid.
After adjusting to H6-9, the mixture is denatured by limited heating at 70-100 ° C for 5-30 minutes and cooled to 40-50 ° C. Gelatin may be used by dissolving and heating powdered powder together with 1 to 5% by weight of whey protein. Alternatively, 1 to 5% by weight may be added and dissolved in the whey protein that has been subjected to limited heating.
Further, a 7-20% by weight gelatin solution may be completely dissolved at 80 ° C. and mixed with the above-mentioned heat-denatured solution at 40-50 ° C. The acid is added directly to the mixture of the solution denatured with heat and gelatin, but the pH is preferably in the range of 2.5 to 4.0. When the pH is 2.5 or less, the whey protein denatured by limited heating causes an overreaction and causes aggregation. When the pH is 4.0 or more, the pH of the whole solution does not become 6.0 or less, and a complex of whey protein and gelatin is not formed.
【０００９】同様に、溶解したゼラチンと酸を混合する
場合も、酸のｐＨは2.5 〜4.0 が望ましい。また、上記
のゼラチンと酸の混合液のｐＨは、40〜50℃において、
3.5〜5.0 になるように調整する。ゼラチンと酸の混合
液と限定加熱変性させた乳清タンパク質を混合する際
は、限定加熱変性させた乳清タンパク質側にゼラチンと
酸の混合液を攪拌しながら添加する。このときゼラチン
と酸の混合液と限定加熱変性させた乳清タンパク質が部
分変性を生じ、溶液は白濁化する。この溶液の最終ｐＨ
は40〜50℃において、6.0 以下であるようにする。この
混合溶液を５℃に冷却し、ゲル食品を得ることができ
る。このゲル食品は、乳清タンパク質を利用しながらも
ゼラチン特有の滑らかなテクスチャーを有し、さらに、
耐熱性を有する。Similarly, when mixing dissolved gelatin with an acid, the pH of the acid is desirably 2.5 to 4.0. The pH of the mixture of gelatin and acid is 40 to 50 ° C.
Adjust to 3.5-5.0. When mixing the mixture of gelatin and acid and the whey protein denatured with limited heat, the mixture of gelatin and acid is added to the whey protein that has been denatured with limited heat while stirring. At this time, the mixture of gelatin and acid and the whey protein denatured by limited heating cause partial denaturation, and the solution becomes cloudy. Final pH of this solution
Is not more than 6.0 at 40 to 50 ° C. This mixed solution is cooled to 5 ° C. to obtain a gel food. This gel food has a smooth texture unique to gelatin while utilizing whey protein,
Has heat resistance.
【００１０】次に本発明の配合上の注意点を述べる。本
発明の原料は乳清タンパク質のＷＰＣおよびＷＰＩであ
るが、ＷＰＩは蛋白質含量12.0重量％以上において、70
〜100 ℃にて５〜30分間加熱保持を行うと、加熱ゲルを
形成する。ＷＰＣは蛋白質含量 7.5重量％以上において
同様に加熱を行うと、同様の現象を生じる。乳清タンパ
ク質をゼラチン溶液、および酸を添加したゼラチン溶液
と混合する際は、溶液であることが必須であり、したが
って、ＷＰＩを用いるならば 4.5〜11.0重量％、ＷＰＣ
を用いるならば、4.5 〜7.5 重量％程度が望ましい。ま
た、4.5 重量％以下であると均一な組織を呈さない。望
ましくは蛋白質濃度として、5.5 〜6.0 重量％程度であ
る。ゼラチンは乳清タンパク質と最初から混合、加熱す
る場合、および、限定加熱変性させた乳清タンパク質に
添加する場合は１〜５重量％が望ましい。５重量％を越
えると強固なゲルとなってしまう。また、１重量％以下
であると、乳清タンパク質との反応が生じず、通常の乳
清タンパク質ゲルと変わらない、テクスチャーの悪いも
のとなってしまう。Next, the precautions in the formulation of the present invention will be described. The raw materials of the present invention are WPC and WPI of whey protein, and WPI is 70% or more when the protein content is 12.0% by weight or more.
When heated and maintained at 加熱 100 ° C. for 5 to 30 minutes, a heated gel is formed. The same phenomenon occurs when WPC is similarly heated at a protein content of 7.5% by weight or more. When whey protein is mixed with a gelatin solution and an acid-added gelatin solution, it is essential that the solution be a solution, and therefore, if WPI is used, 4.5 to 11.0% by weight, WPC
If used, the content is preferably about 4.5 to 7.5% by weight. If the content is less than 4.5% by weight, a uniform structure is not exhibited. Desirably, the protein concentration is about 5.5 to 6.0% by weight. Gelatin is desirably mixed with whey protein from the beginning and heated, or when added to whey protein denatured by limited heating, 1 to 5% by weight is desirable. If it exceeds 5% by weight, a strong gel will result. On the other hand, if the content is less than 1% by weight, no reaction with whey protein takes place, resulting in a bad texture which is not different from that of a normal whey protein gel.
【００１１】ゼラチンを溶液として用いる場合は、７〜
17重量％のゼラチン溶液を調整し、乳清タンパク質と混
合した際、酸まで含めた全体の溶液に対して、乳清タン
パク質含量は 4.5重量％以下にならないこと、ゼラチン
は１％以下にならないことが必要である。酸は最終的に
溶液のｐＨを左右する。限定加熱変性させた乳清タンパ
ク質は、ｐＨ6.0 以下において酸と反応する。したがっ
て、最終的には溶液のｐＨは6.0 以下が望ましい。ｐＨ
が6.0 以上であると蛋白質は酸と反応せず、ゼラチンと
の複合体も形成されない。よって、得られたゲルは通常
のゼラチンゲルと変わらず、熱に不安定である。また、
逆にｐＨが4.0 以下であると限定加熱変性された乳清タ
ンパク質は、急激に反応し、凝集、沈澱を起こす。この
沈澱物はゼラチンが介在しないため口触りの悪いもので
ある。したがって、最終的に混合溶液のｐＨが、最も好
ましい条件である4.1 〜5.9 になるためには、酸のｐＨ
は2.5 〜4.0 、望ましくは、3.0 〜4.0 程度である。以
上の配合に基づきゲルを製造すると、栄養価の高い、耐
熱性を有するゲル食品を得ることが出来る。また、果汁
等のフレーバーの強い酸を使用するとホエー臭のマスキ
ング効果を発揮し、風味の向上を図ることもできる。ま
た、得られたゲルを凍結し、解凍すると洋梨の果肉状と
なり、フルーツゼリー状のゲルを提供することもでき
る。When gelatin is used as a solution, 7 to
When a 17% by weight gelatin solution is prepared and mixed with whey protein, the whey protein content should not be less than 4.5% by weight, and the gelatin should not be less than 1% based on the whole solution including acid. is required. The acid ultimately determines the pH of the solution. Limited heat-denatured whey protein reacts with acids at pH 6.0 or lower. Therefore, the pH of the solution is desirably 6.0 or less. pH
If the value is 6.0 or more, the protein does not react with the acid and no complex with gelatin is formed. Therefore, the obtained gel is not heat-stable, just like a normal gelatin gel. Also,
Conversely, if the pH is 4.0 or less, the whey protein denatured by limited heat reacts rapidly, causing aggregation and precipitation. This precipitate is unpalatable because gelatin is not intervened. Therefore, in order for the pH of the mixed solution to finally reach the most preferable condition of 4.1 to 5.9, the pH of the acid
Is about 2.5 to 4.0, preferably about 3.0 to 4.0. When a gel is manufactured based on the above composition, a gel food having high nutritional value and heat resistance can be obtained. In addition, when an acid having a strong flavor such as fruit juice is used, a masking effect of whey odor is exhibited, and the flavor can be improved. When the obtained gel is frozen and thawed, the gel becomes pear-like flesh, and a gel in the form of fruit jelly can be provided.
【００１２】[0012]
【実施例】以下、実施例により本発明を具体的に説明す
る。 実施例１ 粉末状のＷＰＩ（蛋白質含量90重量％）60ｇを540gの水
に完全に溶解し、90℃達温時より10分間加熱し、上白糖
100gを添加、溶解し、50℃まで冷却した。これをＡ液と
した。ついで粉末高分子酸処理ゼラチン30ｇを300gの水
に湿潤し、80℃にて溶解した。ここでｐＨ3.6 のオレン
ジ果汁100gをゼラチン液に添加し、ｐＨを4.0 になるよ
うにクエン酸にて調整した。この液を80℃に加温、殺菌
し、50℃まで冷却した。これをＢ液とした。Ａ液を攪拌
しながらＢ液を添加すると混合液は白濁を生じた。この
時のｐＨは5.7 であった。この液を５℃に冷却すると、
乳清タンパク質を主原料とするオレンジゼリーを得た。
このゼリーのｐＨは4.6 であった。得られたゼリーにつ
いて８人の専門パネルで官能評価を行い、テクスチャー
の確認を行った。対象品には同様の工程で得られた、ゼ
ラチン無添加の乳清タンパク質ゲルを使用した。官能評
価の結果、パネル全員がゼラチン添加ゲルのほうが滑ら
かであると評価した。さらに、同様の工程で、高分子ア
ルカリ処理ゼラチン２種と低分子酸処理ゼラチンを用い
て得られたゼリーの耐熱テストを行った。各４種のゼリ
ーを２cm3 にカットし、庫内温度80℃のオーブンにて５
分間加熱を行った。低分子酸処理ゼラチンを用いたゼリ
ー以外のものは形が崩れず、熱安定性を有していた。The present invention will be described below in detail with reference to examples. Example 1 60 g of powdered WPI (protein content: 90% by weight) was completely dissolved in 540 g of water, and heated at 90 ° C. for 10 minutes to obtain upper white sugar.
100 g was added and dissolved, and cooled to 50 ° C. This was designated as solution A. Next, 30 g of the powdered polymer acid-treated gelatin was wetted with 300 g of water and dissolved at 80 ° C. Here, 100 g of orange juice having a pH of 3.6 was added to the gelatin solution, and the pH was adjusted to 4.0 with citric acid. This solution was heated to 80 ° C., sterilized, and cooled to 50 ° C. This was designated as solution B. When the solution B was added while the solution A was stirred, the mixture became cloudy. At this time, the pH was 5.7. When this liquid is cooled to 5 ° C,
An orange jelly mainly composed of whey protein was obtained.
The pH of this jelly was 4.6. The obtained jelly was subjected to a sensory evaluation by eight specialized panels to confirm the texture. As a target product, a whey protein gel without gelatin added, obtained in the same process. As a result of the sensory evaluation, all the panels evaluated that the gelatin-added gel was smoother. Further, in the same process, a heat resistance test was performed on the jelly obtained by using two kinds of gelatin treated with high molecular alkali and gelatin treated with low molecular acid. Cut each 4 kinds of jelly into 2cm 3 and cook in oven at 80 ℃
Heated for minutes. Except for jelly using low-molecular-weight acid-treated gelatin, the shape did not collapse, and it had thermal stability.
【００１３】実施例２ 粉末状のＷＰＩ（蛋白質含量90重量％）70ｇと粉末高分
子アルカリ処理ゼラチン20ｇを810gの水に完全に溶解
し、90℃達温時より10分間加熱し、上白糖100gを添加、
溶解し、50℃まで冷却した。これにｐＨを3.6 に調整
し、洋梨フレーバーを添加したクエン酸溶液100gを攪拌
しながら添加した。この時のｐＨは5.3 であった。この
液を型に充填し、５℃に冷却後、−25℃の冷凍庫内で凍
結した。これを解凍し、洋梨の果肉状のゲルを呈するゼ
リーを得た。Example 2 70 g of powdery WPI (protein content: 90% by weight) and 20 g of powdered high-molecular alkali-treated gelatin were completely dissolved in 810 g of water, heated at 90 ° C. when the temperature reached 90 ° C., and heated with 100 g of white sucrose. ,
Dissolved and cooled to 50 ° C. The pH was adjusted to 3.6, and 100 g of a citric acid solution to which pear flavor was added was added with stirring. At this time, the pH was 5.3. This liquid was filled in a mold, cooled to 5 ° C., and then frozen in a freezer at −25 ° C. This was thawed to obtain a jelly exhibiting a pear pulp-like gel.
【００１４】実施例３ 粉末状のＷＰＣ（蛋白質含量75重量％）80ｇを820gの水
に完全に溶解し、80℃達温時より20分間加熱し、粉末高
分子酸処理ゼラチン40ｇを添加、溶解し、50℃で冷却し
た。この溶液にｐＨ3.6 に調整したクエン酸溶液60ｇを
攪拌しながら添加した。この時のｐＨは5.3 であった。
この液を型に充填し、５℃に冷却した。得られたゼリー
を５mm3 にカットし、温かいコンソメスープに加えて供
した。このゼリーは50℃のスープ中においても、形の崩
れないものであった。Example 3 80 g of powdered WPC (protein content: 75% by weight) was completely dissolved in 820 g of water, heated at a temperature of 80 ° C. for 20 minutes, and added with 40 g of powdered polymer acid-treated gelatin. And cooled at 50 ° C. To this solution, 60 g of a citric acid solution adjusted to pH 3.6 was added with stirring. At this time, the pH was 5.3.
This liquid was filled in a mold and cooled to 5 ° C. The obtained jelly was cut into 5 mm 3 and added to a warm consommé soup for serving. This jelly did not lose its shape even in soup at 50 ° C.
【００１５】[0015]
【発明の効果】本発明によれば、チーズやカゼインを製
造する際、副産物として多量に得られる乳清タンパク質
を主原料として利用し、テクスチャーの優れたゲル食
品、および、その製造方法を提供する。これにより、栄
養価の高い乳清タンパク質とゼラチンから成る滑らか
で、かつ、口どけの良いゲル食品が得られる。According to the present invention, there is provided a gel food having an excellent texture by using whey protein obtained as a by-product in a large amount as a main ingredient when producing cheese or casein, and a method for producing the gel food. . As a result, a smooth and palatable gel food consisting of nutritious whey protein and gelatin can be obtained.
Claims (4)
領域にてゲル化させることを特徴とするゲル食品の製造
方法。1. A method for producing a gel food, wherein a complex of whey protein and gelatin is gelled in an acidic region.
混合した後、食用酸でｐＨ6.0 以下にして得られる請求
項１記載の製造方法。2. The method according to claim 1, wherein the acidic region is obtained by mixing whey protein and gelatin and then adjusting the pH to 6.0 or less with an edible acid.
0 に調製したゼラチンを添加して得られる請求項１記載
の製造方法。3. The method according to claim 1, wherein the acidic region has a pH of 3.5 to 5.
The method according to claim 1, which is obtained by adding gelatin prepared to 0.
より得られたゲル食品。4. A gel food obtained by the method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5087819A JP2613837B2 (en) | 1993-03-24 | 1993-03-24 | Gel food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5087819A JP2613837B2 (en) | 1993-03-24 | 1993-03-24 | Gel food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06276953A JPH06276953A (en) | 1994-10-04 |
| JP2613837B2 true JP2613837B2 (en) | 1997-05-28 |
Family
ID=13925582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5087819A Expired - Fee Related JP2613837B2 (en) | 1993-03-24 | 1993-03-24 | Gel food and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2613837B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001145465A (en) * | 1999-11-22 | 2001-05-29 | Snow Brand Milk Prod Co Ltd | Frozen foaming jelly food and its production |
| JP2004248544A (en) * | 2003-02-19 | 2004-09-09 | Morinaga & Co Ltd | Acidic gel-like food and method for producing the same |
| KR20180063185A (en) | 2015-10-08 | 2018-06-11 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Food modifier |
| JP2016010414A (en) * | 2015-10-14 | 2016-01-21 | 株式会社明治 | Fermented milk food production method and fermented milk food flavor adjustment method |
| CN116268423B (en) * | 2023-02-28 | 2024-03-22 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
-
1993
- 1993-03-24 JP JP5087819A patent/JP2613837B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06276953A (en) | 1994-10-04 |
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