WO2014098009A1 - 電場印加方法 - Google Patents
電場印加方法 Download PDFInfo
- Publication number
- WO2014098009A1 WO2014098009A1 PCT/JP2013/083573 JP2013083573W WO2014098009A1 WO 2014098009 A1 WO2014098009 A1 WO 2014098009A1 JP 2013083573 W JP2013083573 W JP 2013083573W WO 2014098009 A1 WO2014098009 A1 WO 2014098009A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- electric field
- food
- bacteria
- wave
- application method
- Prior art date
Links
- 230000005684 electric field Effects 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims description 16
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 235000013618 yogurt Nutrition 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 235000013372 meat Nutrition 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 9
- 241000295644 Staphylococcaceae Species 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 244000144972 livestock Species 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 claims description 4
- 230000001737 promoting effect Effects 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000005070 ripening Effects 0.000 abstract description 10
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 238000012423 maintenance Methods 0.000 description 5
- 239000013505 freshwater Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000000243 photosynthetic effect Effects 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000029553 photosynthesis Effects 0.000 description 2
- 238000010672 photosynthesis Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Definitions
- the present invention relates to an electric field application method for applying an electric field for ripening food, maintaining freshness, fermentation and the like.
- a high voltage is applied to a food in order to maintain the freshness of the food and promote ripening to create an electric field atmosphere.
- This electric field atmosphere has a voltage of 2 kV to 10 kV, a commercial power frequency (50 or 60 Hz). ).
- the inside of the refrigerator was maintained at 0 to -2 ° C., and an electric field atmosphere was simply formed by the power source.
- the electric field has an action of suppressing bacteria attached to food, and it is also known to apply an electric field to the fermented beverage.
- Patent Documents 1 and 2 there is no difference in the application method of the electric field in both cases of maintaining the freshness of meat and promoting ripening, and the same application method is used, and the maintenance of freshness is the main. It is not clear whether the application of the electric field as the purpose or the application of the electric field as the main purpose is to promote ripening.
- Patent Document 3 discloses that an electric field is applied to a lactic acid bacteria beverage, but does not disclose that it has an effect of promoting fermentation, and does not disclose any specific application method.
- Patent Document 4 does not sufficiently examine how the bactericidal effect increases when an electric field is applied.
- the electric field application method provides a power supply that forms an electric field in food when food such as livestock meat, fish, chicken, vegetables, and fruits is placed in an electric field atmosphere and subjected to a freshness maintaining process or an aging process.
- positive wave rectification was applied to the food.
- the electric field application method promotes fermentation by applying an electric field having a voltage higher than 100 V and a frequency of 50 Hz or more to fermenting bacteria such as lactic acid bacteria of yogurt and Bacillus subtilis derived from rice bran.
- the phytoplankton is increased and propagated by applying an electric field having a voltage higher than 100 V and a frequency of 50 Hz or more to the phytoplankton.
- the propagation of bacteria is suppressed by intermittently applying an electric field to bacteria adhering to foods such as general bacteria and staphylococci.
- Applying half-wave rectification or full-wave rectification which rectifies the sine wave and rectifies the positive (+) wave component, can promote the aging of meat, fish, vegetables (kimchi, etc.), and negatively ( Applying half-wave rectification or full-wave rectification that rectifies the wave component of-) to food can promote the maintenance of freshness of meat, fish, vegetables, etc., and can selectively control the power supply according to the purpose.
- fermenting bacteria such as yogurt lactic acid bacteria and Bacillus subtilis derived from rice bran become more active with a power source having a higher frequency (50, 60 Hz) and voltage (100 V) than commercial power sources.
- Fermented foods such as kimchi, kusa and salty spices are made.
- phytoplankton is activated by using the same power source as fermenting bacteria, and the photosynthetic reaction is promoted, so that phytoplankton can be cultivated with reduced illuminance at the plant factory, contributing to fish culture. it can.
- bacteria such as general bacteria and staphylococci that adhere to food and have an effect on the body can slow down the environmental response of the bacteria by applying an electric field intermittently at a predetermined time interval. Suppression is possible.
- FIG. 6 is a waveform diagram of negative ( ⁇ ) half-wave rectification. It is a wave form diagram of negative (-) full wave rectification. It is an experimental system figure of fermentation promotion of lactic acid bacteria of yogurt. It is a growth state comparison graph of the bacteria in an electric field and a non-electric field. It is electric field application timing explanatory drawing. It is a rectification waveform figure of a triangular wave. It is a rectification waveform figure of a pulse wave. It is the rectification waveform figure which collected the pulse wave and made it the shape of a sine wave.
- the electric field treatment of livestock meat, fish meat, vegetables, etc. is generally performed by installing an electrode plate 2 in the refrigerator 1 and placing the food 3 on the electrode plate 2 in an insulated state.
- a power source 4 is connected to the plate 2, and a voltage (1 to 5 kV) of an alternating sine waveform (FIG. 2) is applied from the power source 4.
- FIG. 2 the voltage of the positive (+; plus) half-wave rectification waveform or FIG.
- a voltage having a full-wave rectification waveform with continuous positive components as shown in FIG. 4 is applied, the ripening effect is remarkably promoted.
- a voltage having a waveform of full wave rectification in which negative components are continuous as shown in FIG. 6 is applied, the freshness maintaining effect is significantly promoted.
- a pulse waveform as shown in FIG. 10 or a triangular waveform as shown in FIG. 11 may be used depending on the purpose, and a sine wave as shown in FIG. A waveform in which the positive and negative components are formed by an assembly of pulse waves may be used.
- ⁇ indicates slightly poor
- ⁇ indicates slightly good
- ⁇ indicates that sine wave has a good balance between freshness maintenance and ripening promotion
- positive half-wave rectification has a large aging effect and a freshness maintaining effect.
- the negative half-wave rectification has a large freshness-keeping effect, and the aging effect is somewhat poor. Therefore, the waveform is selected according to the purpose.
- the electric field atmosphere activates fermentative bacteria such as lactic acid bacteria and natto bacteria that make food delicious.
- fermentative bacteria such as lactic acid bacteria and natto bacteria that make food delicious.
- the effect varies depending on the frequency and voltage, but the results are shown in Tables 2 and 3.
- FIG. 7 Third experiment example (acceleration of fermentation) As shown in FIG. 7, two boxes 5 and 6 capable of adjusting temperature and humidity were prepared, and containers 8 and 9 were set therein. An electrode plate 10 is installed in the box 6, a power source 11 is connected to the electrode plate 10, the box 5 is a control zone, and the box 6 is an electric field zone.
- the containers 8 and 9 are made of polypropylene of 236 cc, and in these, unadjusted milk (non-fat milk solid content 8.3% or more, milk fat component 3.5% or more, raw milk 100%) 200 cc to LB81
- the results of fermenting 15 cc of lactic acid bacteria (Meiji Bulgaria yogurt) or bifidobacteria are as shown in Table 3.
- the electric field grows phytoplankton, the voltage is higher than 100 V, and the activation is higher when the frequency is higher than the normal frequency 50 Hz.
- Photons are required for the photosynthetic reaction of phytoplankton, but the photon energy is low and the photosynthetic reaction does not proceed at low illumination.
- an electric field electron
- the threshold of energy required for the photosynthesis reaction is low.
- the photosynthesis reaction is promoted even at relatively low illuminance. This can reduce the illuminance at the plant factory, leading to energy saving.
- the present invention is applicable to the maintenance of freshness of livestock meat and fish meat, the fermentation industry using lactic acid bacteria, and the aquaculture industry of seafood.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
Description
正弦波と、正半波整流と、負半波整流を冷蔵庫内に戴置した畜肉、魚肉に印加した場合にその効果は表1に示す結果になった。
冷蔵庫湿度 30~50%
電源 50Hz、5KV
期間 5日間
判断 鮮度保持 目視
熟成 アミノ酸量
実験条件 菌の種類 米ぬか由来枯草菌(Bacillus sp)
温度 40℃
湿度 50%
電源
周波数 50Hz、300Hz
電圧 5KV
波形 正弦波
発酵原料 脱脂大豆
始発温度 40℃
図7に示すように、温度、湿度調節可能な2つのボックス5、6を準備し、容器8、9をその中にセットした。ボックス6内には、電極板10が設置され、電極板10には電源11が接続され、ボックス5はコントロール区で、ボックス6は電場区をなしている。前記容器8、9は、236ccのポリプロピレン製のもので、これらの中に成分無調整牛乳(無脂乳固形分8.3%以上、乳脂成分3.5%以上、生乳100%)200ccにLB81乳酸菌(明治ブルガリアヨーグルト)又はビフィズス菌を15cc入れて発酵させた結果は表3に示す通りである。
温度 25℃
(通常ヨーグルトを作る温度は40℃であるが、比較のため低い温度に設定した)
湿度 45~50%
電源 50Hz、1.0~2.0mA、5KV、正弦波
印加時間 24時間
電場雰囲気内では、植物性プランクトンが活性化されるので、淡水にアサリ煮汁を0.5%と、植物性プランクトンの淡水クロレラを加えて450LUXの光を当てて1ヶ月間植物性プランクトンの増殖を行ったが、その結果を表4に示す。
植物性プランクトン 淡水クロレラ
培養液(アサリ煮汁)濃度 0.5%
照度 450LUX
温度 28℃
培養期間 1ヶ月間
電源 50Hz、300Hz、5KV、正弦波
また、一般的に食品に付着する一般細菌、大腸菌、ブドウ球菌等の細菌は、電場なしの場合に、図8のA直線に示すように、時間の経過とともに一定割合で増加するが、電場を連続的に印加した場合には、B曲線に示すように、一定時間迄は、増加率は低いが、細菌が電場環境に慣れると急激に増加し、電場なしのばあいより急激に増殖する傾向にある。そこで細菌が電場環境に慣れる前に環境を変化させ環境対応を鈍らせると最近の増殖の抑制が可能となる。
実験条件 冷蔵庫 温度 0℃
電源 50Hz、5KV、正弦波、
15分毎にON、OFF制限
期間 72時間
2…電極板
3…食品
4…電源
8…容器
9…容器
11…電源
12…離水部
Claims (4)
- 畜肉、魚肉、鶏肉、野菜、果物等の食品を電場雰囲気中に設置して鮮度保持処理又は熟成処理をする場合において、食品に電場を形成する電源の正弦波を整流して正(+)の波成分からなる正(+)波整流と負(-)の波成分からなる負(-)波整流を行い、鮮度保持の場合は負波整流を食品に印加し、熟成処理の場合は正波整流を食品に印加するようにした電場印加方法。
- ヨーグルトの乳酸菌、米ぬか由来の枯草菌等の発酵菌に電圧が100Vより大で周波数が50Hz以上の電場を印加して発酵を促進する電場印加方法。
- 植物性プランクトンに電圧が100Vより大で周波数が50Hz以上の電場を印加して植物性プランクトンの増加、増殖を行う電場印加方法。
- 一般細菌、ブドウ球菌等の食品に付着する細菌に対して電場を間欠的に印加して細菌の繁殖の抑制を行うようにした電場印加方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
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US14/652,336 US10085461B2 (en) | 2012-12-18 | 2013-12-16 | Electrical field application method |
JP2014553120A JP5964989B2 (ja) | 2012-12-18 | 2013-12-16 | 電場印加方法 |
EP13865759.8A EP2936990B1 (en) | 2012-12-18 | 2013-12-16 | Electric field application method |
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JP2012275359 | 2012-12-18 | ||
JP2012-275359 | 2012-12-18 |
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WO2014098009A1 true WO2014098009A1 (ja) | 2014-06-26 |
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ID=50978339
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PCT/JP2013/083573 WO2014098009A1 (ja) | 2012-12-18 | 2013-12-16 | 電場印加方法 |
Country Status (4)
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US (1) | US10085461B2 (ja) |
EP (1) | EP2936990B1 (ja) |
JP (1) | JP5964989B2 (ja) |
WO (1) | WO2014098009A1 (ja) |
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WO2017115503A1 (ja) * | 2015-12-28 | 2017-07-06 | 日通商事株式会社 | 収容庫および温度制御システム |
WO2020230437A1 (ja) * | 2019-05-14 | 2020-11-19 | 株式会社MARS Company | 収納庫および保存方法 |
CN113016865A (zh) * | 2021-04-21 | 2021-06-25 | 徐敏刚 | 一种基于动电场的食材保鲜方法 |
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US20190159487A1 (en) * | 2017-11-30 | 2019-05-30 | Thomas E. Terwilliger | Reduction of oxidation from consumer organic products by electric field |
CN110720579A (zh) * | 2018-07-16 | 2020-01-24 | 晶彩无限环境科技(苏州)有限公司 | 一种食物保鲜*** |
EP3886601B1 (en) * | 2019-06-12 | 2022-10-19 | Ceská zemedelská univerzita v Praze | Device and method for treatment of food by pulsed electric field |
CN114410464A (zh) * | 2022-02-09 | 2022-04-29 | 苏州大学 | 电场诱导细菌聚集装置及方法 |
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2013
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- 2013-12-16 US US14/652,336 patent/US10085461B2/en active Active
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Cited By (6)
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WO2017115503A1 (ja) * | 2015-12-28 | 2017-07-06 | 日通商事株式会社 | 収容庫および温度制御システム |
JPWO2017115503A1 (ja) * | 2015-12-28 | 2018-10-18 | 日通商事株式会社 | 収容庫および温度制御システム |
WO2020230437A1 (ja) * | 2019-05-14 | 2020-11-19 | 株式会社MARS Company | 収納庫および保存方法 |
JP2020186845A (ja) * | 2019-05-14 | 2020-11-19 | 株式会社MARS Company | 収納庫および保存方法 |
CN113438899A (zh) * | 2019-05-14 | 2021-09-24 | 火星有限公司 | 储存柜及保存方法 |
CN113016865A (zh) * | 2021-04-21 | 2021-06-25 | 徐敏刚 | 一种基于动电场的食材保鲜方法 |
Also Published As
Publication number | Publication date |
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EP2936990B1 (en) | 2018-05-09 |
EP2936990A4 (en) | 2016-07-13 |
EP2936990A1 (en) | 2015-10-28 |
JPWO2014098009A1 (ja) | 2017-01-12 |
US20150327561A1 (en) | 2015-11-19 |
JP5964989B2 (ja) | 2016-08-03 |
US10085461B2 (en) | 2018-10-02 |
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