JPS6144466B2 - - Google Patents
Info
- Publication number
- JPS6144466B2 JPS6144466B2 JP2954383A JP2954383A JPS6144466B2 JP S6144466 B2 JPS6144466 B2 JP S6144466B2 JP 2954383 A JP2954383 A JP 2954383A JP 2954383 A JP2954383 A JP 2954383A JP S6144466 B2 JPS6144466 B2 JP S6144466B2
- Authority
- JP
- Japan
- Prior art keywords
- ice
- freshness
- ascorbic acid
- ferrous
- seafood
- 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.)
- Expired
Links
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 21
- 229960005070 ascorbic acid Drugs 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 13
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 11
- 239000002211 L-ascorbic acid Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 claims description 6
- 229910002651 NO3 Inorganic materials 0.000 claims description 6
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims description 6
- 229960002089 ferrous chloride Drugs 0.000 claims description 6
- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 claims description 6
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 4
- 239000011790 ferrous sulphate Substances 0.000 claims description 4
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 4
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims 2
- 238000005057 refrigeration Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 18
- 235000014102 seafood Nutrition 0.000 description 14
- 241000251468 Actinopterygii Species 0.000 description 10
- 229910052742 iron Inorganic materials 0.000 description 9
- 238000003860 storage Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000011550 stock solution Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229920006328 Styrofoam Polymers 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008261 styrofoam Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RFBYLSCVRUTUSB-ZZMNMWMASA-L (2r)-2-[(1s)-1,2-dihydroxyethyl]-3-hydroxy-5-oxo-2h-furan-4-olate;iron(2+) Chemical compound [Fe+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] RFBYLSCVRUTUSB-ZZMNMWMASA-L 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001181114 Neta Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- -1 iron ion Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Y02A40/963—Off-grid food refrigeration
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は食品特に魚介類のような生鮮食品の鮮
度保持方法及びそれに用いる氷材に関する。
食品の輸送、貯蔵の過程における腐敗や鮮度の
低下を防止するため、従来、、果実、野菜、魚介
類などの冷凍・冷蔵保存、化学防腐剤の使用、貯
蔵庫や収納器の密閉真空保存など各種の方法が実
施されている。しかし、化学防腐剤の毒性の問題
や保冷設備などの経費の点で一長一短があり、ま
だ十分といえるものではない。特に魚介類につい
てみれば漁船上で漁獲直後に十分な量の砕氷を用
いてできるだけ急速に冷却してしまう方法が採ら
れている。しかし、細心の注意や迅速な処置に欠
けると、砕氷の隔解や低温度保持不足などにより
魚介類を暖めてしまいその結果魚体の付着細菌の
繁殖を十分に抑制できなくなり、短時間に魚肉の
鮮度が低下し、商品価値が低下してしまう。また
場合によつては食用に堪えなくなる。
本発明者らはこのような食品、特に魚介類など
の生鮮食料品の鮮度保持について問題点を克服す
るため種々検討を重ねた結果、鉄（）化合物と
Ｌ―アスコルビン酸とを組み合わせた組成物を含
有する氷を用いて食品を保冷、冷蔵することによ
り、魚介類の収獲直後の鮮度（魚肉の色、組織、
味など）が長く保持されることを見出した。本発
明はこの知見に基づきなされるに至つたものであ
る。
すなわち本発明は、硫酸第一鉄、塩化第一鉄及
び硝酸第一鉄の中から選ばれた少なくとも１種の
鉄（）化合物とＬ―アスコルビン酸とからなる
組成物を含有する氷材を用いて食品を保冷、冷蔵
することを特徴とする食品の鮮度保持方法及びそ
れに用いる氷材を提供するものである。
本発明において氷材中の鉄（）化合物とＬ―
アスコルビン酸とかなる組成物中、Ｌ―アスコル
ビン酸の割合は、鉄（）化合物中の鉄に対し、
通常２―30重量％であり、好ましくは３〜10重量
％の範囲である。この範囲の上限を越えてＬ―ア
スコルビン酸を用いると、組成物が紫色に着色し
かつ経済的でなくなり、またＬ―アスコルビン酸
がこの範囲に下限未満では十分な鮮度保持効果が
得られないし、鉄（）の安定効果も不足する。
氷材中の鉄（）化合物とＬ―アスコルビン酸
とからなる組成物の含有量は0.01W／Ｖ％〜
0.5W／Ｖ％がよい。
この氷材の製造は、特別の装置又は製造法を用
いる必要がなく、現行の製氷機を使用して行うこ
とができる。
本発明においては、この氷材を用いて、食品を
保冷、冷蔵する。この氷材が鮮度保持作用する機
作はまだ定かではないが、保持温度が３℃以下に
なり、低温保存による微生物活性の低下がある
が、これに通常の氷と差異はない。次いでアスコ
ルビン酸・鉄（）の大腸菌群に対する殺菌効果
があげられる（特願昭57―168270号）。そしてこ
の状態に付加するに、アスコルビン酸・鉄（）
（２価鉄イオン）が存在するので、これに含有す
る氷の共存下の空気中の酸素分子が活性化され、
活性状態の酸素が魚体に作用し鮮度保持ないしは
殺菌に効果を示すと推定される。
特に本発明の鮮度保持方法によれば、魚介類に
おいては魚肉の変色、鮮度の低下による生臭みを
防止でき、鮮度を長く保持でき、その商品価値を
高めることができる。さらに本発明の鮮度保持の
効果として、漁獲直後の魚や貝類に適用すれば、
意外にも、網や釣針で傷を負つて死んでしまうよ
うなものも活かして港に持ち帰ることが容易とな
りこの点でも鮮度保持効果が大きい。
さらに、本発明において氷材中には従来の有害
な防腐剤を一切使用せず、人畜に対して安全な成
分だけの組合わせとでき、それ故生鮮食品の産地
（漁場など）から市場への段階、産地市場から消
費地市場への流通段階生鮮食料品点の店頭、寿司
店（いわゆるネタケース）、家庭などにおいて安
心してかつ手軽に適用できる点で特に有利であ
る。
次に本発明を実施例に基づきさらに詳細に説明
する。
実施例 １
(A) 氷材の製造
硫酸第一鉄七水塩（分子量278.03）27.5ｇを
水を用いて溶解し100mlとしたのち、Ｌ―アス
コルビン酸0.5ｇを加え溶解しＬ―アスコルビ
ン酸鉄水溶液原液を調整した。この原液を水で
300倍に希釈し、この希釈液で大きさ約１〜２
cmの氷材を製造した。
(B) 魚介類の鮮度保持試験
発泡スチロールの箱（長さ50cm×幅30cm×深
さ30cm）に上記の氷材を約10cmの厚さに詰め、
その上に紙を敷いて市場より仕入れたばかりの
各種の魚介類を載置して収納後ふたして５日間
保存した。箱内の温度は３℃以下であつた。対
照として普通の氷を用いて上記と同様にして発
泡スチロール箱に魚介類を５日間保存した。魚
介類は市場から仕入れたばかりの新鮮なものを
２分して同条件のものとして両試験に供した。
５日経過後、開蓋して両者の魚介類の鮮度を10
名のモニター員が魚肉の外観、身のかたさ、食
感、味などから比較評価した。その結果をまとめ
て次表に示した。
The present invention relates to a method for preserving the freshness of foods, particularly fresh foods such as seafood, and an ice material used therein. In order to prevent food spoilage and loss of freshness during the transportation and storage process, various methods have been used to prevent food from spoiling or losing freshness, such as freezing or refrigerating fruits, vegetables, seafood, etc., using chemical preservatives, and storing containers and storage containers in closed vacuum. method has been implemented. However, there are advantages and disadvantages in terms of the toxicity of chemical preservatives and the cost of cold storage equipment, so it is still not sufficient. Especially when it comes to seafood, the method used is to use a sufficient amount of crushed ice to cool the fish as quickly as possible onboard the fishing boat immediately after catching it. However, if careful attention and prompt action are not taken, the seafood will be warmed up due to the cracking of crushed ice or insufficient low temperature maintenance, and as a result, the growth of bacteria on the fish body will not be sufficiently suppressed, resulting in the loss of fish meat in a short period of time. The freshness decreases and the product value decreases. In some cases, it becomes inedible. The present inventors have conducted various studies to overcome the problems of maintaining the freshness of such foods, especially fresh foods such as seafood, and have developed a composition that combines an iron () compound and L-ascorbic acid. By keeping food cold and refrigerated using ice containing
It was found that the taste (e.g. taste) was retained for a long time. The present invention has been made based on this knowledge. That is, the present invention uses an ice material containing a composition consisting of at least one iron compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate, and L-ascorbic acid. The present invention provides a method for keeping food fresh, which is characterized by keeping food cold and refrigerated, and an ice material used therein. In the present invention, the iron() compound in the ice material and L-
In a composition containing ascorbic acid, the ratio of L-ascorbic acid to iron in the iron () compound is
The amount is usually 2-30% by weight, preferably 3-10% by weight. If L-ascorbic acid is used in an amount exceeding the upper limit of this range, the composition will be colored purple and become uneconomical, and if L-ascorbic acid is used in an amount less than the lower limit of this range, a sufficient freshness preservation effect will not be obtained. The stabilizing effect of iron () is also insufficient. The content of the composition consisting of iron () compound and L-ascorbic acid in the ice material is 0.01W/V% ~
0.5W/V% is good. The production of this ice material does not require the use of special equipment or production methods, and can be carried out using existing ice making machines. In the present invention, this ice material is used to keep food cold and refrigerated. The mechanism by which this ice material maintains freshness is not yet clear, but the retention temperature is below 3°C, and there is a decrease in microbial activity due to low-temperature storage, but this is no different from regular ice. Next, ascorbic acid/iron () has a bactericidal effect against coliform bacteria (Japanese Patent Application No. 168270-1981). In addition to this condition, ascorbic acid/iron ()
(Divalent iron ion) exists, so oxygen molecules in the air in the coexistence of ice contained in this are activated,
It is presumed that oxygen in an active state acts on the fish body and is effective in preserving freshness or sterilizing it. Particularly, according to the freshness preservation method of the present invention, it is possible to prevent discoloration of fish meat and fishy odor due to a decrease in freshness in fish and shellfish, and to maintain freshness for a long time, thereby increasing the commercial value of the fish and shellfish. Furthermore, as a freshness preservation effect of the present invention, if applied to fish and shellfish immediately after catching,
Surprisingly, it is easy to take fish that would otherwise die due to injury from nets or fishing hooks and bring them back to the port, which has a great effect on preserving freshness. Furthermore, in the present invention, no conventional harmful preservatives are used in the ice material, and only ingredients that are safe for humans and animals are combined. It is particularly advantageous in that it can be safely and easily applied at the stage of distribution from the production market to the consumption market at fresh food stores, sushi restaurants (so-called neta cases), homes, etc. Next, the present invention will be explained in more detail based on examples. Example 1 (A) Production of ice material After dissolving 27.5 g of ferrous sulfate heptahydrate (molecular weight 278.03) in water to make 100 ml, 0.5 g of L-ascorbic acid was added and dissolved to obtain iron L-ascorbate. An aqueous stock solution was prepared. Add this stock solution to water
Dilute it 300 times, and use this diluted solution to make about 1 to 2 sizes.
cm of ice material was produced. (B) Seafood freshness retention test Fill a Styrofoam box (length 50cm x width 30cm x depth 30cm) with the above ice material to a thickness of about 10cm.
A sheet of paper was spread on top of the tray, and various kinds of seafood freshly purchased from the market were placed on top of the tray, and after storage, the tray was covered and stored for 5 days. The temperature inside the box was below 3°C. As a control, seafood was stored in a Styrofoam box for 5 days in the same manner as above using ordinary ice. Fresh seafood purchased from the market was divided into two and subjected to the same conditions for both tests. After 5 days, open the lid and check the freshness of both seafood by 10.
A number of monitors evaluated the fish meat based on appearance, firmness, texture, taste, etc. The results are summarized in the table below.
【表】【table】
【表】
上記表の結果を総合して、保存時期が冬期であ
るにもかかわらず、普通の氷を用いる対照試験で
は鮮度が非常に低下したが、本発明によれば、そ
れを防いで、生臭みがなく、つや、歯ごたえなど
の良好な状態で、魚介類の鮮度を長く維持できる
ことがわかる。
実施例 ２
実施例１の硫酸第一鉄に代えて塩化第一鉄又は
硝酸第一鉄を用い、下記のようにして氷材を製造
した。
氷材の製造
(イ) 塩化第一鉄（半井化学薬品(株)製試薬特級
FeCl2・nH2O：分子量FeCl2として126.75）
17.8ｇを水を用いて溶解し、100mlとした。こ
れにＬ―アスコルビン酸0.5ｇを加えて溶解
し、これを原液とした。
(ロ) 硝酸第一鉄（Fe（NO3）2・6H2O分子量
287.9）28.8ｇを水に溶解して100mlとし、これ
にＬ―アスコルビン酸0.5ｇを加えて原液とし
た。
上記の原液を実施例１と同様に水で300倍に希
釈し、こお希釈液で大きさ１〜２cmの氷材を製造
した。
この氷材を用いて実施例１と同様にして魚介類
の鮮度保持試験を行つた。なお、試験対象魚介類
と試験量及び鮮度の評価方法は実施例１と同様で
ある。この試験結果を、塩化第一鉄を使用した氷
材の場合を第２表に、硝酸第一鉄を使用した氷材
の場合を第３表にそれぞれ示した。第２表及び第
３表の結果は実施例１の結果と同様の傾向を示
し、本発明の氷材によれば魚介類の鮮度を長く維
持できることがわかる。[Table] Combining the results in the above table, it can be seen that although the storage period is winter, the freshness was extremely reduced in the control test using ordinary ice, but according to the present invention, this can be prevented and It can be seen that the freshness of seafood can be maintained for a long time with no fishy odor and good gloss and texture. Example 2 An ice material was produced in the following manner using ferrous chloride or ferrous nitrate in place of ferrous sulfate in Example 1. Production of ice materials (a) Ferrous chloride (special grade reagent manufactured by Hanui Chemical Co., Ltd.)
FeCl 2・nH 2 O: molecular weight 126.75 as FeCl 2 )
17.8g was dissolved using water to make 100ml. 0.5 g of L-ascorbic acid was added and dissolved, and this was used as a stock solution. (b) Ferrous nitrate (Fe(NO 3 ) 2・6H 2 O molecular weight
287.9) 28.8g was dissolved in water to make 100ml, and 0.5g of L-ascorbic acid was added to make a stock solution. The above stock solution was diluted 300 times with water in the same manner as in Example 1, and ice materials with a size of 1 to 2 cm were produced using the diluted ice solution. Using this ice material, a seafood freshness retention test was conducted in the same manner as in Example 1. The seafood to be tested, the amount to be tested, and the freshness evaluation method were the same as in Example 1. The test results are shown in Table 2 for ice materials using ferrous chloride and in Table 3 for ice materials using ferrous nitrate. The results in Tables 2 and 3 show the same tendency as the results in Example 1, and it can be seen that the ice material of the present invention can maintain the freshness of seafood for a long time.
【表】【table】
【表】【table】
Claims (1)
から選ばれた少なくとも１種の鉄（）化合物と
Ｌ―アスコルビン酸とからなる組成物を含有する
ことを特徴とする氷材。 ２ 硫酸第一鉄、塩化第一鉄及び硝酸第一鉄の中
から選ばれた少なくとも１種の鉄（）化合物と
Ｌ―アスコルビン酸とからなる組成物を含有する
氷材を用いて食品を保冷、冷蔵することを特徴と
する食品の鮮度保持方法。[Claims] 1. A composition comprising at least one iron compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-ascorbic acid. Featured ice material. 2. Keeping food cold using an ice material containing a composition consisting of at least one iron compound selected from ferrous sulfate, ferrous chloride, and ferrous nitrate and L-ascorbic acid. , a method for preserving food freshness characterized by refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58029543A JPS59154974A (en) | 1983-02-25 | 1983-02-25 | Method for keeping freshness of food, and ice to be used therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58029543A JPS59154974A (en) | 1983-02-25 | 1983-02-25 | Method for keeping freshness of food, and ice to be used therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59154974A JPS59154974A (en) | 1984-09-04 |
| JPS6144466B2 true JPS6144466B2 (en) | 1986-10-02 |
Family
ID=12279030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58029543A Granted JPS59154974A (en) | 1983-02-25 | 1983-02-25 | Method for keeping freshness of food, and ice to be used therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59154974A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63190264U (en) * | 1987-05-28 | 1988-12-07 |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734252B (en) * | 2013-12-16 | 2015-12-30 | 苏州安特实业有限公司 | For the fresh-keeping cold-storage agent and preparation method thereof of seafood |
| CN103666387B (en) * | 2013-12-16 | 2017-01-11 | 苏州安特实业有限公司 | Long-acting fresh-keeping coolant for seafood and preparation method for coolant |
| CN103666382B (en) * | 2013-12-16 | 2016-03-30 | 苏州安特实业有限公司 | For the cold storage agent and preparation method thereof of thermantidote |
| CN103666388A (en) * | 2013-12-16 | 2014-03-26 | 苏州安特实业有限公司 | Coolant for fresh keeping chamber of refrigerator and preparation method for coolant |
| CN111156776A (en) * | 2019-12-31 | 2020-05-15 | 安徽康佳同创电器有限公司 | Oxygen-reducing fresh-keeping structure, refrigerator, oxygen-reducing fresh-keeping method and storage medium |
-
1983
- 1983-02-25 JP JP58029543A patent/JPS59154974A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63190264U (en) * | 1987-05-28 | 1988-12-07 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59154974A (en) | 1984-09-04 |
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