JPH0634683B2 - Deodorant composition for food and deodorant method - Google Patents
Deodorant composition for food and deodorant methodInfo
- Publication number
- JPH0634683B2 JPH0634683B2 JP1086718A JP8671889A JPH0634683B2 JP H0634683 B2 JPH0634683 B2 JP H0634683B2 JP 1086718 A JP1086718 A JP 1086718A JP 8671889 A JP8671889 A JP 8671889A JP H0634683 B2 JPH0634683 B2 JP H0634683B2
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- cyclodextrin
- foods
- food
- deodorant
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、食品の消臭用組成物および消臭方法に関す
る。TECHNICAL FIELD The present invention relates to a deodorant composition for food and a deodorant method.
食品の原材料には、特有の臭気を有するものが数多く存
在する。例えば、魚肉、蓄肉にはトリメチルアミンなど
の含チッ素化合物に由来する特有の生臭みがあり、大豆
製品には各種の脂肪族カルボニル化合物や揮発性の脂肪
族アルコールによる特有の青臭みを有する。Many of the raw materials for food have a unique odor. For example, fish meat and meat have a peculiar fishy smell derived from a nitrogen-containing compound such as trimethylamine, and soybean products have a peculiar green odor due to various aliphatic carbonyl compounds and volatile aliphatic alcohols.
また、各種レトルト食品には、高温で加熱処理されるた
め、使用する調味料の有する好ましい風味が失われ、加
熱により不快な調理臭が発生する場合がある。さらに、
食品の防腐剤として、近年エタノールやエタノール含有
製剤の使用が増大しているがそれらは使用量が増えるに
つれアルコール臭が問題となっている。Moreover, since various retort foods are heat-treated at a high temperature, the preferable flavor of the seasoning used may be lost and an unpleasant cooking odor may be generated by heating. further,
In recent years, the use of ethanol and ethanol-containing preparations as food preservatives has been increasing, but the odor of alcohol has become a problem as the amount of use increases.
これらの食品原材料、レトルト食品、防腐剤などの特有
の臭気を低減させる方法として、フラボノイド、葉緑
素、タンニンなどの植物抽出物を添加したり、例えばマ
トン含有製品や魚肉練り製品においては香辛料を添加し
たり、サイクロデキストリンの包接作用を利用すること
が行われている。As a method of reducing the peculiar odor of these food raw materials, retort foods, preservatives, flavonoids, chlorophyll, tannins and other plant extracts are added, and spices are added, for example, in mutton-containing products and fish meat products. , The inclusion effect of cyclodextrin is utilized.
しかし、植物抽出物は、速効性に欠け、味や色などの問
題がある場合が多く、香辛料の使用は必要以上の使用は
問題が多い。また、サイクロデキストリンは、無味、無
臭、無色で食品消臭剤として優れているがその効果は充
分でない。However, plant extracts are often lacking in fast-acting properties and often have problems such as taste and color, and use of spices is problematic when used more than necessary. Further, cyclodextrin is excellent as a food deodorant because it is tasteless, odorless, and colorless, but its effect is not sufficient.
本発明は、前記従来技術の課題を背景になされたもの
で、食品の原材料に由来する不快臭、食品に添加したア
ルコール類、酢酸などの臭気、レトルト臭などを低減す
ることができ、さらには、食品の原材料、添加剤などに
由来する苦味、渋味、えぐ味などを低減し、マイルドな
味の食品を得ることができる各種食品の消臭用組成物を
提供すること、さらには各種食品の消臭方法を提供する
ことを目的とする。The present invention has been made against the background of the problems of the prior art described above, and it is possible to reduce unpleasant odors derived from the raw materials of foods, alcohols added to foods, odors such as acetic acid, retort odors, and the like. To provide a deodorizing composition for various foods, which can reduce bitterness, astringency, astringency, etc. derived from raw materials of foods, additives, etc., and can obtain foods with mild taste, and further various foods The purpose is to provide a method for deodorizing.
本発明は、サイクロデキストリンと植物蛋白加水分解物
（以下「ＨＶＰ」という）および／または動物蛋白加水
分解物（以下「ＨＡＰ」という）とを含有してなる食品
の消臭用組成物である。The present invention is a deodorant composition for foods, which comprises cyclodextrin and a plant protein hydrolyzate (hereinafter referred to as “HVP”) and / or an animal protein hydrolyzate (hereinafter referred to as “HAP”).
本発明において、サイクロデキストリンとは、グルコー
スがα−１，４−グルコシド結合で環状に結合したオリ
ゴ糖をいい、デンプンより特定の酵素を用いて製造され
ている。サイクロデキストリンには、グルコース分子が
それぞれ６、７および８個結合したα、β、γ−サイク
ロデキストリンが知られているが、本発明のサイクロデ
キストリンはこれらα、β、またはγ−サイクロデキス
トリンあるいはこれらの混合物を示す。In the present invention, cyclodextrin refers to an oligosaccharide in which glucose is cyclically linked by α-1,4-glucoside bonds, and is produced from starch using a specific enzyme. Cyclodextrin is known to be α, β, γ-cyclodextrin in which 6, 7 and 8 glucose molecules are respectively bound, but the cyclodextrin of the present invention is α, β, or γ-cyclodextrin or these Shows a mixture of.
また、これらのサイクロデキストリンは必ずしも充分に
分離精製したものではなくともよく、例えば原料に由来
するオリゴ糖を含むものであっても使用できる。Further, these cyclodextrins do not necessarily have to be sufficiently separated and purified, and for example, those containing oligosaccharides derived from raw materials can be used.
また、ＨＶＰとは、植物蛋白を塩酸で加水分解して得ら
れるアミノ酸およびペプタイドの混合物をいい、さらに
ＨＡＰとは動物蛋白を塩酸で加水分解して得られるアミ
ノ酸およびペプタイドの混合物をいう。HVP refers to a mixture of amino acids and peptides obtained by hydrolyzing plant proteins with hydrochloric acid, and HAP refers to a mixture of amino acids and peptides obtained by hydrolyzing animal proteins with hydrochloric acid.
本発明は、サイクロデキストリンとこれらＨＶＰおよび
／またはＨＡＰとからなる消臭用組成物であり、本発明
の組成物はサイクロデキストリンの消臭効果をさらに増
強させるものである。The present invention is a deodorizing composition comprising cyclodextrin and these HVP and / or HAP, and the composition of the present invention further enhances the deodorizing effect of cyclodextrin.
すなわち、食品の原材料の不快臭、例えば畜産加工品、
魚肉練り製品、水産加工品の臭気や食品に添加したアル
コール類、酢酸の臭気、レトルト臭などの臭気を低減さ
せる。さらには、食品の原材料や添加剤に由来する苦
味、渋味、えぐ味を除去し調味効果を増強することがで
きる。That is, the unpleasant odor of food ingredients, such as processed livestock products,
Reduces the odor of fish meat products, processed marine products, alcohol added to foods, acetic acid, and retort odor. Furthermore, the bitterness, astringency, and astringent taste derived from the raw materials and additives of foods can be removed to enhance the seasoning effect.
本発明においてサイクロデキストリンとＨＡＰまたはＨ
ＶＰとの使用割合は１：１０〜１０：１とすることが好
ましい。In the present invention, cyclodextrin and HAP or H
The ratio of VP used is preferably 1:10 to 10: 1.
本発明では、ＨＡＰとＨＶＰとを併用することもでき、
この場合上記範囲内でＨＡＰとＨＶＰの混合割合は任意
でよい。In the present invention, HAP and HVP can be used together,
In this case, the mixing ratio of HAP and HVP may be arbitrary within the above range.
なお、本発明の消臭用組成物は、公知の食品添加剤を含
むものであってもよい。The deodorant composition of the present invention may contain known food additives.
本発明の消臭用組成物は、サイクロデキストリンとＨＶ
Ｐおよび／またはＨＶＰの粉末を単純に混合して調製で
きる。The deodorant composition of the present invention comprises cyclodextrin and HV.
It can be prepared by simply mixing P and / or HVP powders.
次に、本発明は、サイクロデキストリンとＨＡＰおよび
／またはＨＶＰとを含有させてなる食品の消臭方法であ
る。Next, the present invention is a deodorizing method for foods, which comprises cyclodextrin and HAP and / or HVP.
本発明の消臭方法は、サイクロデキストリンとＨＡＰお
よび／またはＨＶＰとからなる組成物を食品に添加して
も、サイクロデキストリンとＨＡＰおよび／またはＨＡ
Ｐをそれぞれ添加してもよい。前記組成物を食品に添加
する場合、畜産加工品、魚肉練り製品、レトルト製品、
練りウニ、生麺などにおいてはその全量に対し０．３〜
０．６重量％、ラッキョウやしば漬けの場合、調味液に
対し０．２〜０．４重量％添加する。In the deodorizing method of the present invention, even when a composition comprising cyclodextrin and HAP and / or HVP is added to food, cyclodextrin and HAP and / or HA are added.
You may add P respectively. When the composition is added to food, processed livestock products, fish paste products, retort products,
For kneaded sea urchin, raw noodles, etc., 0.3-
0.6% by weight, and in the case of pickled radish or shiba, add 0.2 to 0.4% by weight to the seasoning liquid.
本発明の方法により、食品原材料の不快臭が低減され、
添加されたアルコールや酢酸の刺激臭が除去され、さら
には苦味、えぐ味、渋味の改良されたマイルドな味の食
品を得ることができる。The method of the present invention reduces unpleasant odors of food ingredients,
The pungent odor of added alcohol or acetic acid is removed, and a food with a mild taste having improved bitterness, acridness and astringency can be obtained.
以下、実施例を挙げ、本発明をさらに具体的に説明す
る。Hereinafter, the present invention will be described more specifically with reference to examples.
下記試験例および実施例において％は特に記載ない場
合、重量基準である。In the following Test Examples and Examples,% is based on weight unless otherwise specified.
試験例１ ５％エタノール１００ｍを入れたビーカーを３個用意
しこれにそれぞれγ−サイクロデキストリン（山陽国策
パルプ（株）社製）０．０８％、ＨＡＰ（コスモ食品
（株）製）０．１２５％、γ−サイクロデキストリン
０．０８％およびＨＡＰ０．１２５％を添加し、それぞ
れ１０ｍを２５ｍ容試験管に入れ、シリコン栓で蜜
栓した。これを４５℃で３０分加熱後試験管内に生じた
蒸気を１０μ採取し、下記条件でガスクロマトグラフ
ィーにより分析し、消臭率（％）を調べた。Test Example 1 Three beakers containing 100% of 5% ethanol were prepared, and 0.08% of γ-cyclodextrin (manufactured by Sanyo Kokusaku Pulp Co., Ltd.) and 0.125 of HAP (manufactured by Cosmo Foods Co., Ltd.) were prepared. %, Γ-cyclodextrin 0.08% and HAP 0.125% were added, 10 m of each was placed in a 25 m test tube, and the tube was closed with a silicon stopper. After heating this at 45 ° C. for 30 minutes, 10 μm of vapor generated in the test tube was sampled and analyzed by gas chromatography under the following conditions to examine the deodorizing rate (%).
１０％酢酸および１０％トリメチルアミンについてもエ
タノールと同様にして生じた蒸気を分析し、消臭率
（％）を調べた。With respect to 10% acetic acid and 10% trimethylamine, vapor generated in the same manner as ethanol was analyzed to examine the deodorizing rate (%).
結果を第１表に示す。The results are shown in Table 1.
機器 ＳhimadzuＧＣ−８Ａ インジェクション温度 １５０℃ カラム温度 １００℃ チッ素ガス流量 ４０ｍ／分 カラム エタノール；Ｄｉａｓｏｌｉｄ ＺＤ ３mm×３ｍ Ｇｌａｓｓ 酢酸；ジエチレングリコールサクシネート５ ％＋Ｈ３ＰＯ４１％ Ｄｉａｓｏｌｉｄ Ｌ−１ ２mm×２ｍ Ｇｌａｓｓ トリメチルアミン； １５％ジグリセロール＋５％テトラエ チレンペンタミン＋２％ＮａＯＨ Ｄｉａｓｏｌｉｄ Ｌ−１ ３mm×３ｍ Ｇｌａｓｓ 消臭率（％）は以下のようにして算出した。Equipment Shimadzu GC-8A Injection temperature 150 ° C. Column temperature 100 ° C. Nitrogen gas flow rate 40 m / min Column ethanol; Diasolid ZD 3 mm × 3 m Glass acetic acid; Diethylene glycol succinate 5% + H 3 PO 4 1% Diasolidamine L-1 2 mm × 2 mm 15% diglycerol + 5% tetraethylenepentamine + 2% NaOH Diasolid L-1 3 mm × 3 m Glass The deodorizing rate (%) was calculated as follows.
消臭率（％）＝（Ｃ−Ｓ）／Ｃ×１００ 式中Ｃはエタノール、酢酸またはトリメチルアミンのそ
れぞれ単独でのピーク面積を、Ｓはエタノール、酢酸ま
たはトリメチルアミンにそれぞれγ−サイクロデキスト
リン、ＨＡＰまたはその両方を添加したものから生じた
蒸気のピーク面積を表す。Deodorization rate (%) = (C−S) / C × 100 where C is the peak area of ethanol, acetic acid or trimethylamine alone, and S is γ-cyclodextrin, HAP or ethanol, acetic acid or trimethylamine, respectively. It represents the peak area of vapor generated from the addition of both.
実施例１（塩辛のアルコール臭の除去） 市販のイカの塩辛を用いて、γ−サイクロデキストリン
（６０％）とＨＡＰ（４０％）からなる組成物を塩辛全
量に対し０．３％および０．５％添加し、これらの１０
ｇずつを試験管に入れ蜜栓後、６０℃で１２０分加温し
た。生じた蒸気を１０μ採取し、ガスクロマトラフィ
ーでエタノールの分析を行った。塩辛のみを１０ｇ採り
同様に分析し、消臭率を算出した。Example 1 (Removal of Alcoholic Odor of Salted Salt) A composition of γ-cyclodextrin (60%) and HAP (40%) was used in an amount of 0.3% and 0. 5% added, these 10
Each g was placed in a test tube, and after the bottle was closed, it was heated at 60 ° C. for 120 minutes. 10 μm of the generated vapor was sampled, and ethanol was analyzed by gas chromatography. Only 10 g of salted fish was sampled and analyzed in the same manner to calculate the deodorizing rate.
結果を第２表に示す。The results are shown in Table 2.
実施例２（練りうにのアルコール臭の除去） 練りうにの全量に対し、γ−サイクロデキストリン（４
０％）およびＨＡＰ（６０％）からなる組成物を０．３
％および０．５％添加し、これらの１０ｇずつを試験管
に入れ、蜜栓後、６０℃で６０分加温した。生じた蒸気
を実施例１と同様にして分析した。練りうに１０ｇを採
り同様に操作して分析し、消臭率を算出した。結果を第
２表に示す。Example 2 (Removal of Alcohol Odor from the Dough) γ-cyclodextrin (4
0%) and HAP (60%) in a composition of 0.3
% And 0.5% were added, and 10 g of each of these was added to a test tube, and after the bottle was contaminated, it was heated at 60 ° C. for 60 minutes. The generated vapor was analyzed in the same manner as in Example 1. 10 g of the kneading paste was sampled and analyzed in the same manner to calculate the deodorizing rate. The results are shown in Table 2.
実施例３（みりんのアルコール臭の除去） 本みりんにγ−サイクロデキストリン（７０％）および
ＨＡＰ（３０％）からなる組成物を０．３％および０．
５％添加し、これらの１０ｍずつを試験管に入れ蜜栓
した。本みりん１０ｍについても同様に操作した。こ
れらを４０℃で６０分間加温し生じた蒸気を実施例１と
同様に分析し、消臭率を算出した。Example 3 (Removal of alcoholic smell of mirin) This mirin was mixed with 0.3% and 0.1% of a composition consisting of γ-cyclodextrin (70%) and HAP (30%).
5% was added, and 10 m of each of these was placed in a test tube and stoppered. The same operation was performed for Hon-Mirin 10m. These were heated at 40 ° C. for 60 minutes, and the generated vapor was analyzed in the same manner as in Example 1 to calculate the deodorizing rate.
結果を第２表に示す。The results are shown in Table 2.
実施例４（高酸度ビネガーの酢酸臭の除去） 高酸度ビネガーにγ−サイクロデキストリン（８０％）
およびＨＡＰ（２０％）からなる組成物０．３％および
０．５％添加し、これらの１０ｇずつを試験管に入れ蜜
栓した。同様に高酸度ビネガー１０ｇについても同様に
した。これらを６０℃で６０分加温し、生じた蒸気を１
０μ採取しガスクロマトグラフィーで酢酸の分析を行
い、消臭率を算出した。結果を第２表に示す。Example 4 (Removal of acetic acid odor of high acidity vinegar) γ-cyclodextrin (80%) was added to high acidity vinegar.
And 0.3% and 0.5% of a composition consisting of HAP (20%) were added, and 10 g each of these was placed in a test tube and stoppered. Similarly, the same was applied to 10 g of high acidity vinegar. These are heated at 60 ° C for 60 minutes and the steam generated is reduced to 1
0 μm was sampled and analyzed for acetic acid by gas chromatography to calculate the deodorizing rate. The results are shown in Table 2.
実施例５（らっきょうの酢浸の酢酸臭の除去） らっきょうの酢浸に用いた調味液に対して０．３％およ
び０．５％のα−サイクロデキストリン（塩水港製糖
（株）社製）（９０％）およびＨＡＰ（播州調味料
（株）製）（１０％）からなる組成物を添加し、これら
の１０ｇずつを試験管に入れ蜜栓した。調味液１０ｇに
ついても同様に試験管に入れ蜜栓した。これらを６０℃
で６０分加温して生じた蒸気を実施例４と同様にして酢
酸の分析を行い、消臭率を算出した。Example 5 (removal of acetic acid odor of vinegar soaked in lacquer) 0.3% and 0.5% of α-cyclodextrin (manufactured by Shimizu Port Sugar Co., Ltd.) with respect to the seasoning solution used for vinegar soaked in lacquer (90%) and HAP (manufactured by Banshu Seasoning Co., Ltd.) (10%) were added, and 10 g of each of these was placed in a test tube and stoppered. Similarly, 10 g of the seasoning solution was placed in a test tube and stoppered. These are 60 ℃
The steam generated by heating for 60 minutes was analyzed for acetic acid in the same manner as in Example 4, and the deodorizing rate was calculated.
結果を第２表に示す。The results are shown in Table 2.
実施例６（塩辛の生臭みの除去） イカの塩辛の全量に対してβ−サイクロデキストリン
（日本食品化工（株）社製）（６０％）およびＨＶＰ
（４０％）からなる組成物を０．３％、０．５％を添加
し、これらの１０ｇずつを試験管に入れ蜜栓した。塩辛
のみ１０ｇについても同様に試験管に入れ蜜栓した。こ
れらを６０℃で３０分加温し生じた蒸気を１０μ採取
しトリメチルアミンの分析を行い、消臭率を算出した。Example 6 (Removal of salty seafood) [beta] -cyclodextrin (manufactured by Nippon Shokubai Co., Ltd.) (60%) and HVP based on the total amount of salted squid
0.3% and 0.5% of the composition consisting of (40%) were added, and 10 g of each of these was placed in a test tube and stoppered. Similarly, 10 g of salted sardines were also placed in a test tube and stoppered. These were heated at 60 ° C. for 30 minutes, 10 μm of the generated vapor was sampled, trimethylamine was analyzed, and the deodorizing rate was calculated.
結果を第２表に示す。The results are shown in Table 2.
実施例７（さばの生臭みの除去） さばの切身をβ−サイクロデキストリン社製）（７０
％）およびＨＶＰ（３０％）からなる組成物がさばの切
身重量の０．３％および０．５％入っている水に３０分
浸漬した。これらの切身を１０ｇずつ試験管内にとり、
蜜栓して６０℃で３０分加温し、生じた蒸気を実施例６
と同様にしてトリメチルアミンの分析を行った。さばの
切身を同様に水に浸漬したものについても同様にしてト
リメチルアミンの分析を行い、消臭率を算出した。Example 7 (Removal of fishy smell of mackerel) Fillet of mackerel was produced by β-cyclodextrin (70
%) And HVP (30%) were immersed in water containing 0.3% and 0.5% of the mackerel fillet weight for 30 minutes. Take 10 g of each of these fillets in a test tube,
A honey stopper was added and the mixture was heated at 60 ° C. for 30 minutes, and the generated vapor was treated in Example
Trimethylamine was analyzed in the same manner as in. For the mackerel fillet similarly immersed in water, trimethylamine was analyzed in the same manner, and the deodorizing rate was calculated.
結果を第２表に示す。The results are shown in Table 2.
本発明によれば食品の原材料に由来する不快臭、食品に
添加したアルコール類、酢酸などの臭気、レトルト臭な
どを低減することができ、さらには、食品の原材料、添
加剤などに由来する苦味、渋味、えぐ味などを低減し、
マイルドな味の食品を得ることができる。 According to the present invention, it is possible to reduce unpleasant odors derived from raw materials of foods, alcohols added to foods, odors such as acetic acid, retort odor, and the like, and further, raw materials of foods, bitterness derived from additives, etc. , Reduce astringency, astringency, etc.
You can get mild taste food.
Claims (2)
物および／または動物蛋白加水分解物とを含有してなる
食品の消臭用組成物。1. A deodorant composition for foods, which comprises cyclodextrin and a plant protein hydrolyzate and / or an animal protein hydrolyzate.
ことを特徴とする食品の消臭方法2. A method for deodorizing foods, which comprises incorporating the composition according to claim 1 into foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1086718A JPH0634683B2 (en) | 1989-04-07 | 1989-04-07 | Deodorant composition for food and deodorant method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1086718A JPH0634683B2 (en) | 1989-04-07 | 1989-04-07 | Deodorant composition for food and deodorant method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02265445A JPH02265445A (en) | 1990-10-30 |
| JPH0634683B2 true JPH0634683B2 (en) | 1994-05-11 |
Family
ID=13894662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1086718A Expired - Lifetime JPH0634683B2 (en) | 1989-04-07 | 1989-04-07 | Deodorant composition for food and deodorant method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0634683B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH067121A (en) * | 1992-05-18 | 1994-01-18 | Murakami Shokuhin Kk | Method for masking odor due to heat-steamed fish-paste cake packed in casing |
| AR047658A1 (en) | 2004-02-03 | 2006-02-01 | Cargill Inc | CONCENTRATE OF PROTEINS AND WATER CURRENT WITH HYDROSOLUBBLE CARBOHYDRATES |
| EP1921927A4 (en) * | 2005-08-03 | 2011-11-23 | Cargill Inc | Corn protein concentrates |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS542260A (en) * | 1977-06-08 | 1979-01-09 | Hitachi Ltd | Press forming method using three-dimensional hydrostatic pressure |
| JPS58224661A (en) * | 1982-06-24 | 1983-12-27 | Sunstar Inc | Seasoning containing calcium obtained from bovine bone |
| JPS59159753A (en) * | 1983-03-02 | 1984-09-10 | T Hasegawa Co Ltd | Preparation of agent for improving taste and flavor |
| JPS6075266A (en) * | 1983-09-30 | 1985-04-27 | Kikkoman Corp | Preparation of retort food |
-
1989
- 1989-04-07 JP JP1086718A patent/JPH0634683B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS542260A (en) * | 1977-06-08 | 1979-01-09 | Hitachi Ltd | Press forming method using three-dimensional hydrostatic pressure |
| JPS58224661A (en) * | 1982-06-24 | 1983-12-27 | Sunstar Inc | Seasoning containing calcium obtained from bovine bone |
| JPS59159753A (en) * | 1983-03-02 | 1984-09-10 | T Hasegawa Co Ltd | Preparation of agent for improving taste and flavor |
| JPS6075266A (en) * | 1983-09-30 | 1985-04-27 | Kikkoman Corp | Preparation of retort food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02265445A (en) | 1990-10-30 |
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