KR920700552A - 저장성이 향상된 쌀과 그 제조방법 - Google Patents
저장성이 향상된 쌀과 그 제조방법Info
- Publication number
- KR920700552A KR920700552A KR1019910700440A KR910700440A KR920700552A KR 920700552 A KR920700552 A KR 920700552A KR 1019910700440 A KR1019910700440 A KR 1019910700440A KR 910700440 A KR910700440 A KR 910700440A KR 920700552 A KR920700552 A KR 920700552A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- acid
- container
- cooking
- pasteurization
- 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.)
- Ceased
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims 46
- 235000009566 rice Nutrition 0.000 title claims 46
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000209094 Oryza Species 0.000 claims 45
- 238000000034 method Methods 0.000 claims 21
- 239000002253 acid Substances 0.000 claims 14
- 239000008162 cooking oil Substances 0.000 claims 5
- 238000009928 pasteurization Methods 0.000 claims 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 238000010411 cooking Methods 0.000 claims 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- BMFMQGXDDJALKQ-BYPYZUCNSA-N Argininic acid Chemical compound NC(N)=NCCC[C@H](O)C(O)=O BMFMQGXDDJALKQ-BYPYZUCNSA-N 0.000 claims 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical group Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 235000015927 pasta Nutrition 0.000 claims 2
- 238000007789 sealing Methods 0.000 claims 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims 1
- 235000019483 Peanut oil Nutrition 0.000 claims 1
- 229920002230 Pectic acid Polymers 0.000 claims 1
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 235000011054 acetic acid Nutrition 0.000 claims 1
- 239000002535 acidifier Substances 0.000 claims 1
- 239000001361 adipic acid Substances 0.000 claims 1
- 235000011037 adipic acid Nutrition 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 235000010350 erythorbic acid Nutrition 0.000 claims 1
- 239000011888 foil Substances 0.000 claims 1
- 239000001530 fumaric acid Substances 0.000 claims 1
- 235000011087 fumaric acid Nutrition 0.000 claims 1
- 239000011521 glass Substances 0.000 claims 1
- 238000011065 in-situ storage Methods 0.000 claims 1
- 239000011261 inert gas Substances 0.000 claims 1
- 229940026239 isoascorbic acid Drugs 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 244000005700 microbiome Species 0.000 claims 1
- 150000007522 mineralic acids Chemical class 0.000 claims 1
- 229910017604 nitric acid Inorganic materials 0.000 claims 1
- 150000007524 organic acids Chemical class 0.000 claims 1
- 239000000312 peanut oil Substances 0.000 claims 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 claims 1
- 239000010318 polygalacturonic acid Substances 0.000 claims 1
- 230000002787 reinforcement Effects 0.000 claims 1
- 230000002940 repellent Effects 0.000 claims 1
- 239000005871 repellent Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000013322 soy milk Nutrition 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- 239000001384 succinic acid Substances 0.000 claims 1
- 235000011044 succinic acid Nutrition 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (42)
- 산성화제가 식용 중합성 산임을 특징으로 하는 저장성이 우수한 산-저온 저온살균처리된 쌀.
- 제1항에 있어서, 중합성 산은 펜던트, 카르복실 그룹을 가지는 셀룰로스나 사카라이드에서 유도된 골격을 가짐을 특징으로 하는 쌀.
- 제2항에 있어서, 중합성 산은 아르긴산, 펙트산, 카라기닉산 이나카르복시메틸 세룰로스산 임을 특징으로 하는 쌀.
- 제3항에 있어서, 중합성 산은 아르긴산임을 특징으로 하는 쌀.
- 제1항 내지 4항의 어느 한 항에 있어서, 쌀의 pH은 4.5 이하 임을 특징으로 하는 쌀.
- 제5항에 있어서, 쌀의 pH은 4.2 이하 임을 특징으로 하는 쌀.
- 제5항에 있어서, 쌀의 pH은 3.7-3.9 임을 특징으로 하는 쌀.
- 제1항 내지 7항의 어느 한 항에 있어서, 중합성 산을 0.01-1% 포함함을 특징으로 하는 쌀.
- 제8항에 있어서, 중합성 산을 0.2-0.8% 포함함을 특징으로 하는 쌀.
- 제1항 내지 9항의 어느 한 항에 있어서, 자유수(Free liquid water)를 포함하지 않음을 특징으로 하는 쌀.
- 제1항 내지 10항의 어느 한 항에 있어서, 미생물이 침입하지 않는 용기에 저장됨을 특징으로 하는 쌀.
- 제1항 내지 11항의 어느 한 항에 있어서, 용기는 기밀용기임을 특징으로 하는 쌀.
- 제11항이나 12항에 있어서, 용기는 깡통, 단지, 병, 호일 쟁반이나 파우치임을 특징으로 하는 쌀.
- 제13항에 있어서, 용기는 플라스틱 파으치임을 특징으로 하는 쌀.
- 제14항에 있어서, 플라스틱은 보강층과 밀봉층의 적충물로 구성됨을 특징으로 하는 쌀.
- 제11항 내지 15항의 어느 한 항에 있어서, 쌀이나 패스타는 진공하에서 용기에 포장됨을 특징으로 하는 쌀.
- 제11항 내지 16항의 어느 한 항에 있어서, 불활성 기체하에서 용기에 포장됨을 특징으로 하는 쌀.
- 제1항 내지 17항의 어느 한 항에 있어서, 소량의 식용유로 코팅됨을 특징으로 하는 쌀.
- 제18항에 있어서, 식용유는 해바라기유, 낙화생유, 두유이거나 이들의 혼합물임을 특징으로 하는 쌀.
- 제18항이나 19항에 있어서, 식용유는 쌀의 중량을 기준으로 0.3-1% 포함됨을 특징으로 하는 쌀.
- 제1항 내지 20항의 어느 한 항에 있어서, 유효량의 통상의 산미료를 더 포함함을 특징으로 하는 쌀.
- 제21항에 있어서, 유효한 산미료는 소금산, 황산, 인산, 능금산, 젖산, 구연산, 주석산, 아디픽산, 퓨마릭산, 아세트산, 아스코르빈산, 이소아스코르빈산이나 숙신산 혹은 이들의 혼합물임을 특징으로 하는 쌀.
- 제1항 내지 22항의 어느 한 항에 있어서, 반숙된 길쭉한 쌀로 부터 제조됨을 특징으로 하는 쌀.
- 하기 (a)와 (b)단계를 포함함을 특징으로 하는 방법. (a) 식용의 중합성 산을 사용하여 pH 4.5나 그 이하로 맞춘 수용액으로 쌀을 처리하는 단계, (b) 식용의 중합석 산을 사용하여 pH 4.5나 그 이하에서 유지시키며 저온살균시켜 저장성이 우수하고 산-저온살균 처리된 쌀을 제조하는 단계.
- 제24항에 있어서, (a) 단계에서 쌀을 부분적으로 조리하기에 알맞은 시잔과 온도로 처리하여, 저온살균하는 (b) 단계에서 원하는 정도로 완전히 조리되도록 함을 특징으로 하는 방법.
- 제24항에 있어서, 저온살균하는 (b) 단계는 저온살균 뿐만 아니라 원하는 정도까지 쌀이 조리될 수 있는 시간과 온도로 처리함을 특징으로 하는 방법.
- 제24항에 있어서, 쌀이 부분적으로 조리되는 (d)단계를 포함함을 특징으로 하는 방법.
- 제27항에 있어서, 부분적으로 조리하는 (d)단계는 식용 중합성 산을 사용하여 쌀의 pH 를 4.5이하로 유지하는 조건하에서 (a)단계 후에 실시함을 특징으로 하는 방법.
- 제27항에 있어서, 부분적으로 조리하는 (d)단계는 (a)단계 전에 실시함을 특징으로 하는 방법.
- 제29항에 있어서, 쌀은 (a)단계와 (b)단계에서 부분적으로 조리됨을 특징으로 하는방법.
- 제23항 내지 30항의 어느 한 항에 있어서, 쌀이나 패스타는 (a),(b) 및 (d)단계의 어느 한 단계후에 세척됨을 특징으로 하는 방법.
- 제23항 내지 31항의 어느 한 항에 있어서, 반응조건은 최종쌀 제품에 자유수가 없음을 특징으로 하는 방법.
- 제32항에 있어서, 공정중에 원하는 정도로 쌀을 수화시키는데 요구되는 만큼의 물만을 사용함을 특징으로 하는 방법.
- 제32항에 있어서, 공정에 의해 제조된 쌀은 모든물을 빼서 말림을 특징으로 하는 방법.
- 제24항 내지 34항의 어느 한 항에 있어서, 쌀에 식용유를 첨가하여 식용유로 피복시킴을 특징으로 하는 방법.
- 제24항 내지 35항의 어느 한 항에 있어서, 중합성 산은 중합성 산의 소금과 무기산 혹은 유기산과의 반응에 의해 그 상태(in situ)에서 제조됨을 특징으로 하는 방법.
- 제23항 내지 36항의 어느 한 항에 있어서, 유효량의 통상의 산미료인 중합성산을 사용함을 특징으로 하는 방법.
- 제24항 내지 37항의 어느 한 항에 있어서, 저온살균 단계(b)는 쌀의 pH가 4.5이하 이면서 5분간 쌀의 중심부 온도가 최소한 93℃로 유지됨을 특징으로 하는 방법.
- 제24항 내지 38항의 어느 한 항에 있어서, 저온 살균 단계(b)와, 만일 필요하다면, 조리단계(d)는 각각 100℃ 이하에서 실시됨을 특징으로 하는 방법.
- 제24항 내지 39항의 어느 한 항에 있어서, 하기(c)단계를 포함함을 특징으로 하는 방법. (c) (a)단계 전후에 혹은 (d)단계 후에 쌀을 미생물이 침입하지 못하는 용기에 밀봉함을 특징으로 하는 방법.
- 제40항에 있어서, 저온살균 단계(b)는 밀봉단계(c)후에 즉시 실시됨을 특징으로 하는 방법.
- 제24항 내지 40항의 어느 한 항에 있어서, 하기(e)단계를 포함함을 특징으로 하는 방법. (e) 산-저온살균 처리단계(d)후에 쌀을 물에 넣어 식히는 단계.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB898901029A GB8901029D0 (en) | 1989-01-18 | 1989-01-18 | Preserved food product |
| GB8919820.4 | 1989-09-01 | ||
| GB898919820A GB8919820D0 (en) | 1989-01-18 | 1989-09-01 | Preserved food product |
| PCT/GB1990/001348 WO1991003171A1 (en) | 1989-09-01 | 1990-08-31 | Shelf-stable rice products and processes for their production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR920700552A true KR920700552A (ko) | 1992-08-10 |
Family
ID=10662404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910700440A Ceased KR920700552A (ko) | 1989-01-18 | 1990-08-31 | 저장성이 향상된 쌀과 그 제조방법 |
Country Status (15)
| Country | Link |
|---|---|
| US (3) | US5312639A (ko) |
| EP (4) | EP0415788A1 (ko) |
| JP (2) | JP2654481B2 (ko) |
| KR (1) | KR920700552A (ko) |
| AT (2) | ATE95989T1 (ko) |
| AU (2) | AU631252B2 (ko) |
| CA (2) | CA2065262C (ko) |
| DE (2) | DE69004071T2 (ko) |
| ES (2) | ES2079484T3 (ko) |
| GR (1) | GR3018138T3 (ko) |
| HU (2) | HUT60113A (ko) |
| IE (2) | IE69383B1 (ko) |
| NZ (2) | NZ235135A (ko) |
| RU (1) | RU2018235C1 (ko) |
| WO (2) | WO1991003171A1 (ko) |
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- 1990-08-31 JP JP2512628A patent/JP2654481B2/ja not_active Expired - Lifetime
- 1990-08-31 WO PCT/GB1990/001348 patent/WO1991003171A1/en not_active Ceased
- 1990-08-31 DE DE90913498T patent/DE69004071T2/de not_active Expired - Fee Related
- 1990-08-31 HU HU92649A patent/HUT60113A/hu unknown
- 1990-08-31 EP EP90913498A patent/EP0441937B1/en not_active Expired - Lifetime
- 1990-08-31 EP EP90309557A patent/EP0415787A1/en active Pending
- 1990-08-31 KR KR1019910700440A patent/KR920700552A/ko not_active Ceased
- 1990-08-31 WO PCT/US1990/004990 patent/WO1991003169A1/en not_active Ceased
- 1990-08-31 NZ NZ235135A patent/NZ235135A/en unknown
- 1990-08-31 AU AU63553/90A patent/AU631252B2/en not_active Ceased
- 1990-08-31 CA CA002065262A patent/CA2065262C/en not_active Expired - Fee Related
- 1990-08-31 AT AT90913498T patent/ATE95989T1/de active
- 1990-08-31 CA CA002040438A patent/CA2040438C/en not_active Expired - Fee Related
- 1990-08-31 ES ES90913498T patent/ES2047342T3/es not_active Expired - Lifetime
- 1990-08-31 EP EP90913197A patent/EP0489811B1/en not_active Expired - Lifetime
- 1990-08-31 IE IE318790A patent/IE69383B1/en not_active IP Right Cessation
- 1990-08-31 US US07/678,984 patent/US5312639A/en not_active Expired - Fee Related
- 1990-08-31 DE DE69023000T patent/DE69023000T2/de not_active Expired - Fee Related
- 1990-08-31 US US07/836,007 patent/US5332587A/en not_active Expired - Fee Related
- 1990-08-31 NZ NZ235136A patent/NZ235136A/en unknown
- 1990-08-31 IE IE318690A patent/IE63938B1/en not_active IP Right Cessation
- 1990-08-31 JP JP2512317A patent/JPH05500003A/ja active Pending
- 1990-08-31 HU HU907858A patent/HU214550B/hu not_active IP Right Cessation
- 1990-08-31 AT AT90913197T patent/ATE128816T1/de not_active IP Right Cessation
- 1990-08-31 AU AU62932/90A patent/AU639941B2/en not_active Ceased
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1991
- 1991-04-30 RU SU914895553A patent/RU2018235C1/ru active
-
1992
- 1992-08-10 US US07/927,216 patent/US5308632A/en not_active Expired - Fee Related
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1995
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