JPH0227966A - Container-packed solid soup - Google Patents
Container-packed solid soupInfo
- Publication number
- JPH0227966A JPH0227966A JP63177008A JP17700888A JPH0227966A JP H0227966 A JPH0227966 A JP H0227966A JP 63177008 A JP63177008 A JP 63177008A JP 17700888 A JP17700888 A JP 17700888A JP H0227966 A JPH0227966 A JP H0227966A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- container
- solid
- carrageenan
- solid soup
- 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.)
- Granted
Links
- 235000014347 soups Nutrition 0.000 title claims description 71
- 239000007787 solid Substances 0.000 title claims description 36
- 239000000679 carrageenan Substances 0.000 claims description 17
- 235000010418 carrageenan Nutrition 0.000 claims description 17
- 229920001525 carrageenan Polymers 0.000 claims description 17
- 229940113118 carrageenan Drugs 0.000 claims description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 16
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 235000010419 agar Nutrition 0.000 claims description 12
- 235000019699 ravioli Nutrition 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 description 10
- 239000003795 chemical substances by application Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000004026 adhesive bonding Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、容器詰め固形スープに関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a packaged solid soup.
従来より、コンソメスープやポタージュスープ等のスー
ブ類を缶や合成樹脂製容器に充填・密封した後、加熱殺
菌して得られる容器詰めスープが市販されている。BACKGROUND ART Conventionally, packaged soups obtained by filling and sealing cans or synthetic resin containers with soups such as consommé soups and potage soups, and then sterilizing them by heating have been commercially available.
ところで、上記のような容器詰め液状スープは、容器を
開封した場合、内容物がこぼれ出ないよう容器の転倒に
気を使う必要があるばかシでなく、このスープは固形状
で食することができない。By the way, the containerized liquid soup mentioned above is not a fool's errand, and you have to be careful not to tip the container over to prevent the contents from spilling out when you open the container, but this soup can be eaten in solid form. Can not.
そこで、特開昭６１−１８５１６２号公報にみられるよ
うに、ゼラチン、カラギーナン、寒天等のグル化剤を添
加したスープを容器に充填・密封した後加熱殺菌して得
られる容器詰め固形スープが提案されている。Therefore, as seen in JP-A No. 61-185162, a solid soup packaged in a container was proposed, which is obtained by filling a container with soup to which a gluing agent such as gelatin, carrageenan, or agar is added, sealing the container, and sterilizing it by heating. has been done.
しかしながら、上記容器詰め固形スープは、常温で固形
状であるから開封後の取り扱いが容易であるという利点
はあるものの、固形スープ内に具がはいっていないため
、単純な食味の製品となってしまう。However, although the containerized solid soup mentioned above has the advantage that it is easy to handle after opening because it is solid at room temperature, it ends up being a product with a simple taste because there are no ingredients inside the solid soup. .
もとより、固形スープ内に種々の具を入れた容器詰め固
形スープを提供することは考えられなくはないが、ラビ
オリや麺類等の澱粉質食品をスープの具とした場合、澱
粉質食品は吸水性があるので、具が保存中に吸水して食
味が低下してしまうという問題がある。Of course, it is not impossible to provide solid soup packed in containers with various toppings inside the solid soup, but if starchy foods such as ravioli or noodles are used as ingredients in the soup, the starchy foods are water-absorbing. Because of this, there is a problem that the ingredients absorb water during storage and the taste deteriorates.
本発明は、澱粉質食品を具とした場合においても、澱粉
質食品を吸水させずに保存できる容器詰め固形スープを
提供することを目的としてなされたものである。An object of the present invention is to provide a solid soup packaged in a container that can be stored without absorbing water even when the starchy food is used as an ingredient.
本発明は容器詰め固形スープに関し、容器内に、カラギ
ーナン及び／又は寒天を含む固形スープと澱粉質食品と
が充填・密封されていることを特徴とするものである。The present invention relates to a solid soup packaged in a container, and is characterized in that a solid soup containing carrageenan and/or agar and a starchy food are filled and sealed in the container.
本発明の容器詰め固形スープを得るには、まず、スープ
と澱粉質食品を用意する。To obtain the packaged solid soup of the present invention, first, a soup and a starchy food are prepared.
スープとしては、馬鈴薯を主原料とする？タージュスー
ゾ、とうもろこしを主原料とするコーンスープ、野菜を
主原料とするコンソメスープ、肉を主原料とする肉スー
プ等種類の別なく使用することができる。Does the soup use potatoes as the main ingredient? It can be used in any type of soup, such as tage suso, corn soup made from corn as the main ingredient, consommé soup made from vegetables as the main ingredient, and meat soup made from meat as the main ingredient.
澱粉質食品としては、野菜や肉等を詰め物としたラビオ
リやギョーザ、スノ臂グテイ、うどん、中華めん、そば
等のめん類、豆、馬鈴薯等の穀類を使用することができ
る。As starchy foods, it is possible to use ravioli stuffed with vegetables, meat, etc., dumplings, noodles such as udon noodles, Chinese noodles, and soba noodles, and grains such as beans and potatoes.
そして、上記スープは７０℃以上に加熱し、これにグル
化剤としてカラギーナン、又は寒天もしくはその両者を
添加する。このグル化剤の添加量は、後の試験例にも示
すように、スープに対して１〜２チ（重量％をいう。以
下同じ）であるのが望ましい、添加量が少な過ぎるとス
ープが固形になりにくく、一方、多過ぎるとスープの食
味が悪くなる傾向にあるからである。尚、デル化剤とし
て、ゼラチン、アルギン酸等を用いると、後の試験例に
も示すように、得られる容器詰め固形スープ中の澱粉質
食品が吸水し、もろい肉質となってしまうので好ましく
ない。Then, the above-mentioned soup is heated to 70° C. or higher, and carrageenan or agar or both are added thereto as a gluing agent. As shown in the later test examples, it is desirable that the amount of this gluing agent added is 1 to 2 g (wt%) to the soup.If the amount added is too small, the soup will This is because it does not easily become solid, and on the other hand, if there is too much, the taste of the soup tends to deteriorate. It is not preferable to use gelatin, alginic acid, or the like as the delifying agent because the resulting starchy food in the packaged solid soup absorbs water and becomes brittle, as shown in the later test examples.
次に、上記原料を用いて容器詰め固形スープを製造する
方法の一例を第１図にしたがって説明すると、まず、金
属製２合成樹脂製２紙裏等からなる耐熱性容器１に固形
スープを７０℃以上に加熱して液状にしたスープａと澱
粉質食品すを充填した後容器１の開口部を蓋２にて密封
する。Next, an example of a method for producing containerized solid soup using the above-mentioned raw materials will be explained according to FIG. After filling the soup A which has been liquefied by heating above .degree. C. and the starchy food, the opening of the container 1 is sealed with a lid 2.
スープａと澱粉質食品すの充填量の割合は、好みにもよ
るが、スープ１１００部に対して澱粉質食品すが５〜２
０部になるようＫするのが適当である。The ratio of filling amount of soup A and starchy food is 5 to 2 parts starchy food to 1100 parts of soup, depending on your preference.
It is appropriate to perform K so that it becomes 0 copies.
次に、原料を充填・密封した容器１をレトルト等の装置
にて加熱殺菌する。容器ｌ内に充填されているスープａ
と澱粉食品すの殺菌を完全なものとするためには１００
℃以上で加熱することが望ましく、１１５〜１２０℃で
２０〜３０分間加熱するのがよい。Next, the container 1 filled with raw materials and sealed is heat sterilized using a device such as a retort. Soup a filled in container l
In order to completely sterilize starch foods,
It is desirable to heat at 115 to 120°C for 20 to 30 minutes.
最後に、容器１をレトルト等から取シ出し、常法によっ
て冷却すれば、スープａにはカラギーナン及び／又は寒
天が含まれているので、スープａは液状から固形状とな
シ、本発明の容器詰め固形スープが得られる。Finally, if the container 1 is taken out of the retort or the like and cooled by a conventional method, the soup a will change from a liquid state to a solid state because the soup a contains carrageenan and/or agar. Solid soup packed in containers is obtained.
このようにして得られた容器詰め固形スープは常温で固
形であシ、容器を開封してサジ等ですくって食すること
ができ、また、電子レンジ等の加熱装置によシ、７０℃
以上に加熱すれば液状の具入りスープとして食すること
ができる。The container-packed solid soup obtained in this way is solid at room temperature, can be eaten by opening the container and scooping with a spoon, etc., and can be heated to 70°C in a heating device such as a microwave oven.
If heated to a higher temperature, it can be eaten as a liquid soup with ingredients.
本発明の容器詰め固形スープは、後の試験例にも示すよ
うに、長期間保存しても具の澱粉質食品がスープからほ
とんど吸水せず、したがって、製造直後の具の肉質の状
態を保持することができる。As shown in the later test examples, the container-packed solid soup of the present invention has a starchy food ingredient that absorbs almost no water from the soup even when stored for a long period of time, and therefore maintains the fleshy state of the ingredient immediately after production. can do.
このような現象が生ずるのは、本発明では固形スープに
カラギーナン及び／又は寒天が含まれているので、スー
プを加熱殺菌後冷却すると、カラギーナン及び／又は寒
天がスープの保水性を強力に保持するためではないかと
推察される。This phenomenon occurs because, in the present invention, the solid soup contains carrageenan and/or agar, so when the soup is cooled after heat sterilization, the carrageenan and/or agar strongly maintains the water retention properties of the soup. It is speculated that this is because of this.
実施例１（ラビオリ入りコンソメスープ）次の原料を用
意した。Example 1 (Consommé soup with ravioli) The following raw materials were prepared.
食 塩 ８Ｉ砂 糖
２オニオンノ平ウダー
５
野菜エキスノやラダ １０
ビーフエキス １０
香辛料 適量
カラギーナン １５
計
ｋｇ
そして、上記原料を用いて常法によりコンンメスーゾ４
ｋｇを得た。このスープは液状に保たせるため７０℃に
保持した。Salt 8I sugar 2 onion powder
5 Vegetable Extract and Lada 10 Beef Extract 10 Spices Appropriate amount of carrageenan 15 Total kg Then, make Conn Mesuzo 4 using the above raw materials in a conventional manner.
I got kg. This soup was kept at 70°C to keep it liquid.
上記とは別に、詰め物（みじん切り野菜４部、あいびき
肉５部、その他１部）を３ｇ入れた重さ６ｇのラビオリ
を６０個用意した。Separately from the above, 60 ravioli weighing 6 g and containing 3 g of stuffing (4 parts of chopped vegetables, 5 parts of minced meat, and 1 part of other ingredients) were prepared.
次に、４号缶に、上記コンソメスープ３６０ｇとラビオ
リ６個ずつを充填・密封した後、レトルトにて１２０℃
で２０分間殺菌し、而る後、２０℃の冷却水中で冷却し
、固形スープの缶詰１０缶を得た。Next, 360 g of the above consommé soup and 6 pieces of ravioli were filled and sealed in a No. 4 can, and then heated to 120°C in a retort.
The mixture was sterilized for 20 minutes, and then cooled in cooling water at 20°C to obtain 10 cans of solid soup.
実施例２（マカロニ人シボターシュスープ）次の原料を
用意した。Example 2 (Macaroni soup) The following raw materials were prepared.
スィートコーンパウダー ５０１１オニオンノ！
ウダー ５
固型スープ １
でんぷん ｌＯ
バター １０
食 塩 ５香°辛料
適量
カラギーナン
計 １ ｋｙそして、上記
原料を用いて常法によりポタージュスープ４ ｋｇを得
た。このスープは液状に保たせるため７０℃に保持した
。Sweet Corn Powder 5011 Onionno!
Udah 5 Solid soup 1 Starch 1O Butter 10 Salt 5 Spices Appropriate amount Carrageenan Total 1 ky Then, using the above raw materials, 4 kg of potage soup was obtained in a conventional manner. This soup was kept at 70°C to keep it liquid.
次に４号缶に上記ポタージュスープ３６０Ｉとマカロニ
４０ｇずつを充填・密封した後レトルトにて１１５℃３
０分間殺菌し、而る後２０℃の冷却水中で冷却し、固形
スープの缶詰１０缶を得た。Next, fill a No. 4 can with 360 I of the above potage soup and 40 g of macaroni each, seal it, and heat it to 360°C in a retort.
The mixture was sterilized for 0 minutes and then cooled in cooling water at 20°C to obtain 10 cans of solid soup.
試験例１ 次のサンプルを用意した。 Test example 1 I have prepared the following sample.
テスト区１：実施例１で得られたサンプルテスト区２：
実施例Ｉにおいてカラギーナンの代りに寒天を実施例１
と同じ量用
いたほかは、実施例１と同じ方法
で得られたサンプル
：実施例１においてグル化剤を使用
しなかったほかは実施例１と同じ
対照区１
方法で得られたサンプル
対照区２ ：実施例１においてカラギーナンの代りに、
ゼラチンを実施例１と同
じ量用いたほかは実施例１と同じ
方法で得られたサンプル
テスト区３：実施例２で得られたサンプルテスト区４：
実施例２においてカラギーナンの代りに、寒天を実施例
２と同じ量
用いたほかは実施例２と同じ方法
で得られたサンプル
対照区３ ：実施例２において、グル化剤を使用しなか
ったほかは実施例２と同
じ方法で得られたサングル
対照区４ ：実施例２においてカラギーナンの代りに、
ゼラチンを実施例１と同
じ量用いたほかは、実施例１と同
じ方法で得られたサングル
そして、上記各サンプルを常温（２５℃）で３ケ月間保
存した後開缶し、８０℃に加熱してスープと具の状態並
びにスープの食味を観察したところ、表−１の結果が得
られた。Test area 1: Sample obtained in Example 1 Test area 2:
Example 1 Using agar instead of carrageenan in Example I
Sample obtained by the same method as in Example 1 except that the same amount was used: Sample obtained by the same method as in Example 1 except that no gluing agent was used in Example 1. Sample obtained by the same method as in Example 1. 2: Instead of carrageenan in Example 1,
Sample test group 3 obtained in the same manner as in Example 1 except that the same amount of gelatin was used as in Example 1: Sample test group 4 obtained in Example 2:
Sample obtained in the same manner as in Example 2 except that agar was used in the same amount as in Example 2 instead of carrageenan in Example 2. Control group 3: In Example 2, no gluing agent was used. is Sangur control group 4 obtained by the same method as in Example 2: In Example 2, instead of carrageenan,
Samples obtained in the same manner as in Example 1 except that the same amount of gelatin was used as in Example 1, and each of the above samples were stored at room temperature (25°C) for 3 months, then opened and heated to 80°C. When the condition of the soup and ingredients as well as the taste of the soup were observed, the results shown in Table 1 were obtained.
表
尚、表中の数値はよく訓練したパネル１ｏ名による５点
滴点法による観察結果の平均値であって、その評価基準
は、表−２によるものである。The numerical values in the table are the average values of the observation results by 5 well-trained panelists using the instillation method, and the evaluation criteria are based on Table 2.
表−２
」Ｌ−ニー１
試験例２
実施例１において、カラギーナンの添加量を０．５チ、
０．８％、１．０％、１．５％、２．０チ、２．２チ及
び２．５％としたほかは、実施例１と同じ方法で、固形
スープの缶詰のサンプル７種類を得た。Table 2 "L-Knee 1 Test Example 2 In Example 1, the amount of carrageenan added was 0.5
Seven types of canned solid soup samples were prepared in the same manner as in Example 1, except that the concentrations were 0.8%, 1.0%, 1.5%, 2.0%, 2.2%, and 2.5%. I got it.
そして、上記各サンプルを常温（２５℃）で３チ月間保
存した後開缶し、固゛形スープのゼリー強ｆｔ−レオメ
ータ−（プランジャー径り１１１％上昇６３／分）で測
定し、次に各サンプルを８０℃に加熱して、具の状態と
スープの食味を観察したところ、表−３の結果が得られ
た。After storing each of the above samples at room temperature (25°C) for 3 months, the cans were opened and measured using a solid soup jelly strong ft-rheometer (plunger diameter 111% increase 63/min). When each sample was heated to 80°C and the condition of the ingredients and taste of the soup were observed, the results shown in Table 3 were obtained.
尚、表中の具の状態とスープの食味の数値の意味は、表
−１と同じである。The meanings of the numbers for the state of the ingredients and the taste of the soup in the table are the same as in Table-1.
以上述べたように、本発明の容器詰め固形スープはスー
プにカラギーナン及び／又は寒天が含まれているので、
常温に長期間保存してもスープ内澱粉質食品が吸水せず
、したがって製造直後の食味を有する。As mentioned above, since the packaged solid soup of the present invention contains carrageenan and/or agar,
The starchy food in the soup does not absorb water even when stored at room temperature for a long period of time, and therefore has the same taste as immediately after production.
また、カラギーナン及び／又は寒天が固形スープに対し
て１〜２チ含まれている製品は、食味力！−層優れたも
のとなる。In addition, products that contain 1 to 2 grams of carrageenan and/or agar per solid soup have great flavor! - The layer becomes superior.
さらに、澱粉質食品としてラビオリ、ギョーデ等の野菜
類や肉等の詰め物を入れた具を用いた場合においても、
上述のような効果を有する。Furthermore, even when using starchy foods such as ravioli and gyode, fillings with vegetables or meat are used.
This has the effects described above.
第１図は本発明の容器詰め固形スープの一実施例の断面
図であり、１は容器、ａは固形スープ、ｂは澱粉質食品
を示す。FIG. 1 is a cross-sectional view of one embodiment of the container-packed solid soup of the present invention, where 1 represents the container, a represents the solid soup, and b represents the starchy food.
Claims (3)
形スープと澱粉質食品とが充填・密封されていることを
特徴とする容器詰め固形スープ。(1) A solid soup packaged in a container, characterized in that a solid soup containing carrageenan and/or agar and a starchy food are filled and sealed in the container.
て１〜２％含んでなる特許請求の範囲第１項記載の容器
詰め固形スープ。(2) The packaged solid soup according to claim 1, which contains 1 to 2% of carrageenan and/or agar based on the solid soup.
求の範囲第１項又は第２項記載の容器詰め固形スープ。(3) The packaged solid soup according to claim 1 or 2, wherein the starchy food is ravioli or gyoza.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63177008A JP2610654B2 (en) | 1988-07-18 | 1988-07-18 | Container-packed solid soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63177008A JP2610654B2 (en) | 1988-07-18 | 1988-07-18 | Container-packed solid soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0227966A true JPH0227966A (en) | 1990-01-30 |
| JP2610654B2 JP2610654B2 (en) | 1997-05-14 |
Family
ID=16023554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63177008A Expired - Fee Related JP2610654B2 (en) | 1988-07-18 | 1988-07-18 | Container-packed solid soup |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2610654B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6413994U (en) * | 1987-07-17 | 1989-01-24 |
-
1988
- 1988-07-18 JP JP63177008A patent/JP2610654B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6413994U (en) * | 1987-07-17 | 1989-01-24 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2610654B2 (en) | 1997-05-14 |
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