JP4409879B2 - γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 - Google Patents
γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 Download PDFInfo
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- JP4409879B2 JP4409879B2 JP2003286109A JP2003286109A JP4409879B2 JP 4409879 B2 JP4409879 B2 JP 4409879B2 JP 2003286109 A JP2003286109 A JP 2003286109A JP 2003286109 A JP2003286109 A JP 2003286109A JP 4409879 B2 JP4409879 B2 JP 4409879B2
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims description 53
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims description 34
- 238000000034 method Methods 0.000 title claims description 29
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims description 19
- 235000013339 cereals Nutrition 0.000 claims description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 86
- 238000006703 hydration reaction Methods 0.000 claims description 29
- 230000036571 hydration Effects 0.000 claims description 28
- 235000021329 brown rice Nutrition 0.000 claims description 27
- 239000002245 particle Substances 0.000 claims description 5
- 241000209094 Oryza Species 0.000 description 34
- 235000007164 Oryza sativa Nutrition 0.000 description 34
- 235000009566 rice Nutrition 0.000 description 34
- 238000005496 tempering Methods 0.000 description 23
- 238000003801 milling Methods 0.000 description 14
- 238000009423 ventilation Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 230000002087 whitening effect Effects 0.000 description 9
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 238000005336 cracking Methods 0.000 description 8
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- 239000000428 dust Substances 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000002341 toxic gas Substances 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/04—Wet treatment, e.g. washing, wetting, softening
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B1/00—Preparing grain for milling or like processes
- B02B1/08—Conditioning grain with respect to temperature or water content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Fertilizers (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Description
2 機枠
3 揚穀機
4 貯留タンク
5 貯留タンク
6 ベルトコンベア
7 回転ドラム
8 原料供給ホッパー
9 流下樋
10 供給パイプ
11 供給パイプ
12 開閉シャッタ
13 開閉シャッタ
14 供給樋
15 モーターローラ
16 切換弁
17 排出樋
18 攪拌羽根
19 霧化機
20 テンパリングタンク
21 タンク部
22 供給バルブ
23 供給ホッパー
24 排出バルブ
25 排出樋
26 通風装置
27 空気取入口
28 空気排出口
29 循環経路
30 循環経路
31 除塵フィルタ
32 送風ファン
33 搬送手段
34 精穀機
35 精白転子
36 除糠精白筒
37 精白室
38 外部抵抗
39 供給ホッパー
40 精品排出樋
41 搬送手段
42 水分センサー
Claims (2)
- あらかじめ水分10〜15%に調整した乾燥穀粒を、穀粒表面に粒子径が0.1mm以下の霧状の水滴を付着させて、水分20〜30%の範囲となるように0.5〜2.0%/hの加水速度で緩慢な加水を行い、この穀粒をタンクに投入してタンク内に外気を取り入れて換気を行いながら2〜15時間の調質を行うことを特徴とする穀粒中にγ−アミノ酪酸を富化させる方法。
- 前記乾燥穀粒として玄米を使用した場合、あらかじめ水分14%前後に水分調整した玄米に対し、玄米水分17%までは0.5%/h未満の速度で加水を行い、玄米水分17%を超えた時点で0.5〜2.0%/hの速度で徐々に加水速度を上げて加水を行ってなる請求項1に記載のγ−アミノ酪酸を富化させる方法。
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003286109A JP4409879B2 (ja) | 2003-08-04 | 2003-08-04 | γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 |
PCT/JP2004/010926 WO2005011404A1 (ja) | 2003-08-04 | 2004-07-30 | γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 |
CNB2004800215826A CN100450377C (zh) | 2003-08-04 | 2004-07-30 | 使谷粒中富集γ-氨基丁酸的方法及用该方法得到的谷物 |
EP04771086A EP1661467A4 (en) | 2003-08-04 | 2004-07-30 | METHOD FOR CONCENTRATING G-AMINOBUTTERIC ACID AND CEREALY OBTAINED BY THIS METHOD |
KR1020067001328A KR101137754B1 (ko) | 2003-08-04 | 2004-07-30 | γ-아미노부티르산을 부화시키는 방법 |
AU2004261101A AU2004261101B2 (en) | 2003-08-04 | 2004-07-30 | Method for enriching gamma-aminobutyric acid and grain obtained by the method |
US10/567,100 US20060263499A1 (en) | 2003-08-04 | 2004-07-30 | Method for enriching ý-aminobutyric acid and cereal obtained by the method |
TW093123348A TWI338576B (en) | 2003-08-04 | 2004-08-04 | Γ-aminobutyrc acid enrichment method and grain obtaining by the method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003286109A JP4409879B2 (ja) | 2003-08-04 | 2003-08-04 | γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005052073A JP2005052073A (ja) | 2005-03-03 |
JP4409879B2 true JP4409879B2 (ja) | 2010-02-03 |
Family
ID=34113931
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003286109A Expired - Lifetime JP4409879B2 (ja) | 2003-08-04 | 2003-08-04 | γ−アミノ酪酸を富化させる方法及びその方法により得られる穀物 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20060263499A1 (ja) |
EP (1) | EP1661467A4 (ja) |
JP (1) | JP4409879B2 (ja) |
KR (1) | KR101137754B1 (ja) |
CN (1) | CN100450377C (ja) |
AU (1) | AU2004261101B2 (ja) |
TW (1) | TWI338576B (ja) |
WO (1) | WO2005011404A1 (ja) |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TW200536485A (en) | 2004-05-14 | 2005-11-16 | Fancl Corp | Germinating brown rice |
JP4674554B2 (ja) * | 2006-02-17 | 2011-04-20 | 株式会社サタケ | 機能性成分の含有量を増加させた玄米及びその製造方法 |
US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
US8399037B2 (en) | 2007-05-17 | 2013-03-19 | Satake Corporation | Grain or legume having increased content of functional component and a manufacturing method thereof |
KR101442257B1 (ko) * | 2007-05-17 | 2014-09-22 | 가부시끼가이샤 사따께 | 기능성 성분의 함유량을 증가시킨 곡물 또는 콩과 식물그리고 그 제조 방법 |
JP5061970B2 (ja) * | 2007-05-17 | 2012-10-31 | 株式会社サタケ | 機能性成分の含有量を増加させた穀物及びその製造方法 |
JP4317258B1 (ja) * | 2008-02-06 | 2009-08-19 | 年治 安藤 | 栄養富化米製造方法 |
KR101066177B1 (ko) | 2009-03-16 | 2011-09-20 | 쓰야코 안도 | 영양강화미 제조방법 |
JP5499510B2 (ja) * | 2009-04-09 | 2014-05-21 | 株式会社サタケ | ギャバ生成部を有する共同乾燥調製施設 |
JP5828443B2 (ja) * | 2011-09-29 | 2015-12-09 | 株式会社サタケ | 米粉製造のための製粉前処理方法及びその装置 |
JP5613754B2 (ja) * | 2011-12-14 | 2014-10-29 | 株式会社奈良機械製作所 | 米粉の製造方法 |
CN102919735B (zh) * | 2012-11-14 | 2014-03-19 | 南京农业大学 | 一种富含γ-氨基丁酸低爆腰率发芽糙米及其生产方法 |
JP5664676B2 (ja) * | 2013-02-15 | 2015-02-04 | 株式会社サタケ | 全粒粉米粉の製造方法及び該方法で得られた全粒粉米粉 |
JP5984726B2 (ja) * | 2013-03-28 | 2016-09-06 | 日本製粉株式会社 | 小麦加水試験機 |
JP6372093B2 (ja) * | 2014-02-26 | 2018-08-15 | 株式会社サタケ | 製粉前処理装置 |
CN106955757A (zh) * | 2016-06-27 | 2017-07-18 | 佐竹机械(苏州)有限公司 | 功能性米制品 |
CN106616269A (zh) * | 2016-12-07 | 2017-05-10 | 华中农业大学 | 一种糙米富集γ‑氨基丁酸的生产工艺 |
JP2019097456A (ja) * | 2017-11-30 | 2019-06-24 | 株式会社サタケ | 早炊き米の製造方法 |
JP2019171261A (ja) * | 2018-03-28 | 2019-10-10 | 株式会社サタケ | 搗精工場、および、穀物の処理方法 |
JP7198414B2 (ja) * | 2019-02-08 | 2023-01-04 | 株式会社サタケ | 搗精施設のための運転支援装置、および、搗精施設 |
CN110237884A (zh) * | 2019-07-21 | 2019-09-17 | 南京农业大学 | 一种实验室专用小麦润麦装置及方法 |
CN110916091A (zh) * | 2019-12-14 | 2020-03-27 | 黑龙江省科学院高技术研究院 | 一种高含量gaba的黑色糯米及其食用原料的制作方法 |
CN110916092A (zh) * | 2019-12-14 | 2020-03-27 | 黑龙江省科学院高技术研究院 | 一种软米发芽乳化工艺制备方法 |
CN111644221A (zh) * | 2020-06-19 | 2020-09-11 | 宋明 | 一种优质胚芽米生产工艺 |
JP7146182B2 (ja) * | 2020-12-25 | 2022-10-04 | 株式会社サタケ | 糠の製造方法及び糠 |
CN114177970B (zh) * | 2021-12-06 | 2023-08-25 | 西华大学 | 一种减少gaba大米生产中糙米暴腰的加湿工艺方法 |
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US2937946A (en) * | 1953-08-18 | 1960-05-24 | Ataullah K Ozai-Durrani | Process for preparing quick cooking rice |
US3088827A (en) * | 1960-06-07 | 1963-05-07 | Robert I Kaufman | Method of milling corn to simulate rice |
US4479309A (en) * | 1982-04-05 | 1984-10-30 | Tolson Raymond C | Method and apparatus for drying cereal grain |
JPH0783834B2 (ja) * | 1987-06-12 | 1995-09-13 | 株式会社佐竹製作所 | 米粒の加湿方法及びその装置 |
US4913045A (en) * | 1988-03-23 | 1990-04-03 | Satake Engineering Co., Ltd. | Polished-rice humidifying apparatus and rice milling system |
JP2590423B2 (ja) * | 1994-02-01 | 1997-03-12 | 農林水産省中国農業試験場長 | γ−アミノ酪酸を富化した食品素材 |
JP3585761B2 (ja) | 1999-02-02 | 2004-11-04 | 独立行政法人食品総合研究所 | 安全性及び炊飯性に優れた発芽玄米並びにその製造法 |
JP3789250B2 (ja) * | 1999-04-08 | 2006-06-21 | 株式会社豊田中央研究所 | 触媒劣化判定装置 |
JP2001321100A (ja) | 2000-05-12 | 2001-11-20 | Takatsugu Sagawai | 玄米のγ−アミノ酪酸を強化する方法 |
JP3423931B2 (ja) * | 2000-06-09 | 2003-07-07 | 株式会社ファンケル | 発芽玄米 |
JP2003009787A (ja) * | 2001-07-02 | 2003-01-14 | Tobo Beikoku:Kk | 焙煎発芽玄米の製造方法及び装置 |
JP3729339B2 (ja) * | 2001-10-03 | 2005-12-21 | 株式会社サタケ | 発芽胚芽米の製造方法 |
JP3764873B2 (ja) * | 2002-03-29 | 2006-04-12 | 日清フーズ株式会社 | 湿潤米の乾燥方法 |
-
2003
- 2003-08-04 JP JP2003286109A patent/JP4409879B2/ja not_active Expired - Lifetime
-
2004
- 2004-07-30 KR KR1020067001328A patent/KR101137754B1/ko active IP Right Grant
- 2004-07-30 CN CNB2004800215826A patent/CN100450377C/zh not_active Expired - Fee Related
- 2004-07-30 WO PCT/JP2004/010926 patent/WO2005011404A1/ja active Application Filing
- 2004-07-30 AU AU2004261101A patent/AU2004261101B2/en not_active Ceased
- 2004-07-30 EP EP04771086A patent/EP1661467A4/en not_active Withdrawn
- 2004-07-30 US US10/567,100 patent/US20060263499A1/en not_active Abandoned
- 2004-08-04 TW TW093123348A patent/TWI338576B/zh not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
EP1661467A4 (en) | 2009-08-05 |
CN100450377C (zh) | 2009-01-14 |
WO2005011404A1 (ja) | 2005-02-10 |
TWI338576B (en) | 2011-03-11 |
CN1829451A (zh) | 2006-09-06 |
AU2004261101B2 (en) | 2009-08-13 |
US20060263499A1 (en) | 2006-11-23 |
KR101137754B1 (ko) | 2012-04-24 |
JP2005052073A (ja) | 2005-03-03 |
AU2004261101A1 (en) | 2005-02-10 |
TW200514555A (en) | 2005-05-01 |
KR20060113636A (ko) | 2006-11-02 |
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