CN109561720A - 用于加工基于脂肪的风味物浓缩物的方法 - Google Patents
用于加工基于脂肪的风味物浓缩物的方法 Download PDFInfo
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- CN109561720A CN109561720A CN201780049795.7A CN201780049795A CN109561720A CN 109561720 A CN109561720 A CN 109561720A CN 201780049795 A CN201780049795 A CN 201780049795A CN 109561720 A CN109561720 A CN 109561720A
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Abstract
本发明涉及用于制备基于脂肪的风味物浓缩物的方法,其包括以下步骤:(i)提供在40%至75%w/w范围内的脂肪/油基体,并且还提供包含至少一种添加的多元醇、至少一种添加的氨基化合物、至少一种乳成分和至少一种颗粒加工助剂的风味物前体组合物,其中乳成分与颗粒加工助剂的比率为1∶1至4∶1(测量为w/w);(ii)对含有悬浮在脂肪/油基体中的颗粒加工助剂的风味物前体组合物进行连续热处理,以生成基于脂肪的风味物浓缩物,其中加热步骤在添加0%至5%的范围内水的低水分含量的连续油相中进行;以及(iii)冷却该基于脂肪的风味物浓缩物。
Description
技术领域
本发明涉及基于脂肪的风味物浓缩物,具体地讲,涉及提高基于经受连续热处理的油包奶粉悬浮液处理基于脂肪的风味物浓缩物的效率,即,悬浮液在连续流体运动中经历热处理。
背景技术
本领域中已知的是,基于脂肪的体系(即,使用其中分散有成分/前体的熔化脂肪)可用于生成风味物。现有技术方法主要基于加热无水或低水分体系中的脂肪(通常为乳脂)以及还原糖、蛋白质和碱性催化剂。
在用于基于脂肪的体系中此类风味物生成方法的前体包含乳成分诸如脱脂奶粉或酪乳粉的情况下,观察到乳颗粒在热处理期间趋于在脂肪中形成团块或料团。这通常被描述为聚集。
目前,据信聚集是由于在热处理期间乳糖结晶而释放水所致。这种水的释放可能与通过美拉德反应生成的水分结合,从而迫使乳颗粒在油中聚集。这一点得到以下观察结果的支持:当将前体诸如还原糖和氨基酸以溶解形式(即,引入附加的水)添加到乳固形物-油料团中时,与干式添加前体相比,乳固形物的聚集得到增强。
虽然乳颗粒在油中聚集可能是有用的,例如在利用粉末制备片剂时,但如果目标是产生自由流动的悬浮液,则是不期望的。例如,在连续热处理中,诸如在可能泵送此类悬浮液的热交换器中,乳成分的聚集不利地增大粘度,使得泵送更困难,并且有时导致热交换器堵塞和损坏以及管线结垢。乳聚集体是在基于脂肪的体系中不会保持悬浮的较重颗粒,从而导致沉淀在管道中并最终造成堵塞。在这些情况下,希望防止或破坏热处理期间乳颗粒在油相中的聚集。
乳化剂已被用于降低包含油的其它食物基质中的粘度增大。例如,EP0577379涉及乳化剂的用途,理想情况是亲水性胶体少量悬浮在液体植物油中,使得含脂肪酱汁冷却至低于55°F,而不遭遇脂肪固化、设备结垢或过度粘度增大的问题。优选地,以0.1%至0.3%的量将卵磷脂加入到酱汁的脂肪相中,以0.005%至0.2%的含量加入黄原胶,并且液体植物油的含量将为0.2%至4.2%。
本发明的目的是提供一种用基于油包奶粉悬浮液制备基于脂肪的风味物浓缩物的改良方法,这导致较长的热处理周期并减少与奶粉聚集相关的问题。
发明内容
因此,本发明提供了用于制备基于脂肪的风味物浓缩物的方法,其包括以下步骤:
-提供在40%至75%w/w范围内的脂肪/油基体,并且还提供包含至少一种添加的多元醇、至少一种添加的氨基化合物、至少一种乳成分和至少一种颗粒加工助剂的风味物前体组合物,其中乳成分与颗粒加工助剂的比率为1∶1至4∶1(测量为w/w);
-对含有悬浮在脂肪/油基体中的颗粒加工助剂的风味物前体组合物进行连续热处理,以生成基于脂肪的风味物浓缩物,其中加热步骤在添加0%至5%的范围内水的低水分含量的连续油相中进行;
以及
-冷却基于脂肪的风味物浓缩物。
本发明人已证实,如果在热处理之前将惰性颗粒加工助剂添加到乳颗粒悬浮液中,则可避免在脂肪基体中聚集乳成分。将风味物前体组合物与惰性颗粒加工助剂以1∶1至4∶1(测量为w/w)的比率混合。不存在颗粒加工助剂或比率不在1∶1至4∶1的限定范围内已被证实对于抗乳质聚集是无效的,从而导致热交换器管线堵塞。
添加颗粒加工助剂降低了在发生美拉德反应所需的温度下的悬浮液粘度,从而有利于通过热交换器泵送悬浮液。加工助剂通过将固形物的粒度保持在约200微米(D90值)而防止聚集体沉淀在管道内,从而避免堵塞。
如果在基于脂肪的风味物浓缩物中使用的颗粒加工助剂为碳酸钙,优选具有更加均匀且规则的粒度的沉淀碳酸钙,则本发明所述的方法尤其有效。
附图说明
图1示出了在具有和不具有颗粒加工助剂的情况下制备的基于脂肪的风味物浓缩物的粘度特征图。实施例1是不具有任何加工助剂的配方,而含有加工助剂(碳酸钙和可可粉)的浓缩物在实施例3和实施例4所述的条件下制备。
图2示出了基于脂肪的悬浮液的粒度分布,具体地讲具有4∶1(w/w)的风味物前体组合物(实施例3至实施例4):颗粒加工助剂比率与具有9∶1(w/w)的风味物前体组合物(实施例5):颗粒加工助剂比率的样品的粒度分布。
具体实施方式
因此,本发明提供了用于制备基于脂肪的风味物浓缩物的方法,其包括以下步骤:
-提供在40%至75%(w/w)范围内的脂肪基体,并且还提供包含至少一种添加的多元醇、至少一种添加的氨基化合物、至少一种乳成分和至少一种颗粒加工助剂的风味物前体组合物,其中风味物前体组合物与颗粒加工助剂的比率为1∶1至4∶1(w/w);
-加热含有悬浮在脂肪基体中的颗粒加工助剂的风味物前体组合物,以生成基于脂肪的风味物浓缩物,其中加热步骤在添加0%至5%的范围内水的低水分含量的连续油相中进行;以及
-冷却基于脂肪的风味物浓缩物。
术语“连续热处理”被定义为用于不中断地制造、生产或加工材料的流动生产方法。连续生产被称为“连续流动方法”或“连续热处理”,因为正在加工的材料(干堆积体积或流体)处于连续运动中,经受化学反应或经历机械或热处理。连续(热)处理与批处理相对。
术语“连续油相”是指连续过程,其中基质由悬浮或分散于油中的固形物或流体组成,其中油是配方中最丰富的成分/基质组分(约50%至75%的基质为油)。油充当其中发生热传递和化学(美拉德)反应的载体。
术语“颗粒加工助剂”是指有助于加工体系中存在的乳成分的化合物,诸如钙盐、微粉化咖啡和/或可可颗粒。例如,碳酸钙通过防止乳固形物聚集而有助于处理油基质中的乳固形物料团。
本发明人令人惊讶地发现,使用具体比率为1∶1至4∶1(w/w)的惰性(例如,基于钙的矿物质)的颗粒加工助剂可防止经热处理的乳颗粒聚集在连续油相中。
据信,这些颗粒加工助剂具有规则且非常小的粒度,容易分散在油相中并且嵌入在亲水性乳颗粒之间,从而防止聚集。根据期望的最终产品属性来选择用于连续热处理中的材料。
术语“微粉化”是指按照D90测量的加工助剂的粒度,其应小于80μm,更优选地小于50μm。此类材料的示例包括矿物质、微粉化烘焙咖啡豆和可可(例如,微粉化可可粉、可可液块)。
术语“惰性”是指颗粒加工助剂在其加工期间不参与任何化学反应,并且保持其“破坏”或防止聚集的能力。
可根据本发明的连续热处理使用的颗粒加工助剂的示例包括矿物质、可可粉、可可液块和研磨咖啡颗粒。尤其优选的是碳酸钙。
微粉化碳酸钙可以两种形式提供:沉淀碳酸钙(PCC)和研磨碳酸钙(GCC)。PCC的形状和尺寸不同于GCC。GCC中的粒度分布比相同尺寸的PCC宽泛得多,即,存在比PCC中更大的颗粒和更多的小颗粒,并且GCC的颗粒最大尺寸(“上限尺寸”)比PCC大得多。与GCC相比,PCC的较小上限尺寸赋予塑料更好的抗冲击性。较窄的粒度分布能够吸收大量的油,这在某些应用中有用。在本发明的一个实施方案中,颗粒加工助剂为沉淀碳酸钙(对最终应用提供中性感官影响)。
油悬浮液可任选地包含其它成分,诸如乳化剂(例如卵磷脂)。将卵磷脂添加到预混物中看起来与加工助剂协同作用以减少奶粉的聚集。
在本发明中,“基于脂肪的”或具体地讲“基于脂肪的风味物浓缩物”是指由脂肪/油相组成的成分,其中材料组分诸如乳成分和糖/氨基酸分散并且还包含衍生自美拉德反应的热加工的风味物提供分子。
任何脂肪只要是热稳定的,即可用于本发明的方法中。示例性脂肪包括但不限于(并且如果适用的话以其低水分形式)分馏的棕榈仁油、可可脂、无水乳脂(AMF)、椰子油、氢化植物油诸如大豆脂肪或棉籽油及其组合。脂肪/油充当连续相,并且其含量在20%至98%、优选35%至55%、甚至更优选40%至50%的范围内。
任何乳成分只要具有低水分含量,即适用于本发明。这类乳成分的示例包括但不限于无脂干乳(即,脱脂乳粉)、甜酪乳粉、脱矿物质乳清粉、乳清渗透物、全脂乳粉及其组合。乳成分含量可在1%至60%(风味物浓缩物预混物的固形物含量%)、优选30%至55%、更优选40%至55%的范围内。
“风味物前体”是指可参与美拉德反应的任何成分,诸如氨基酸或还原糖。
用于本发明的氨基酸可为任何氨基酸。在一个实施方案中,存在至少一种氨基化合物,其包含甘氨酸、丙氨酸、缬氨酸、正缬氨酸、亮氨酸、正亮氨酸、天冬氨酸、谷氨酸、天冬酰胺、谷氨酰胺、精氨酸、赖氨酸、丝氨酸、苏氨酸、脯氨酸、酪氨酸、半胱氨酸、胱氨酸、蛋氨酸、苯丙氨酸、组氨酸、色氨酸、二羟基苯丙氨酸、牛磺酸、硫胺素、肌肽以及这些物质的混合物。在另一个实施方案中,氨基酸为脯氨酸或赖氨酸。这些氨基酸的优选使用水平(风味物浓缩物预混物的固体含量%)对于脯氨酸在0.25%至2.5%的范围内,对于赖氨酸在0.5%至5%的范围内。
在一个实施方案中,本发明的方法使用至少一种多元醇,其包含甘油;山梨糖醇;葡糖醛酸;5-酮基-葡萄糖酸;半乳糖醛酸;艾杜糖醛酸;麦芽糖糊精;葡萄糖浆;鼠李糖;木糖;葡萄糖;果糖;蔗糖;乳糖;麦芽糖、木糖醇、麦芽糖醇、赤藓糖醇、甘露糖醇以及这些物质的混合物。
用于反应步骤的还原糖可为任何单糖或二糖。还原糖的示例为乳糖、麦芽糖、右旋糖、果糖、鼠李糖、岩藻糖、木糖、阿拉伯糖及其组合。优选地,用于我们的实施方案中的反应性糖为在至多5%的范围内(风味物浓缩物预混物的固体含量%,优选在低于1%的范围内)的鼠李糖和/或木糖。
“热处理”或“加热处理”意指任何适用于生成风味物浓缩物的方法。这可包括批量烹饪或在连续热处理的情况下使用热交换器。
通过加热低至极低(添加的水<0%至5%)水分含量的连续油相(优选使用氢化棕榈仁油(HPKO))中的乳成分/前体混合物来产生特征风味。工艺条件涉及90℃至160℃、优选约110℃至125℃的温度范围,停留时间在5min至30min、优选约10min至20min的范围内。
乳成分/前体混合物在未添加任何水的情况下悬浮在连续油相中,或者氨基酸/糖混合物连同磷酸氢二钠预先溶解在水中,以便将此水性混合物以浓缩形式投配到乳成分的油悬浮液中,也就是说将配方中的水含量保持在很低水平(5%或更低,优选低于3%)。或者,氨基酸/糖混合物可以干燥形式添加,然后添加少量水以及预先溶解的磷酸氢二钠。
在一个实施方案中,本发明涉及根据本发明的连续热处理,其中前体组合物在未添加任何水的情况下悬浮在连续油相中;或者氨基酸/糖混合物连同磷酸二钠预先溶解在水中,以便将此水性混合物以浓缩形式投配到乳成分的油悬浮液中,也就是说将配方中的水含量保持在超低水平(5%或更低,优选低于3%);或者氨基酸/糖混合物可以干燥形式添加,然后添加少量水以及预先溶解的磷酸氢二钠。
在任何上述实施方案中提供的可通过本发明的方法获得的基于脂肪的风味物浓缩物都是本发明的目的。
在另一个实施方案中,本发明还提供了包含可通过本发明的方法获得的基于脂肪的风味物浓缩物的食物产品或饮料。此类食物产品或饮料可通过将风味物浓缩物与产品基质的其它成分混合或通过在产品中原位制备风味物浓缩物来获得。后一种方式在饮料应用中尤其有利,诸如奶精、咖啡混合物、可可和麦芽饮料。食物产品或饮料可呈液体或粉末状形式。
在一个实施方案中,食物产品或饮料是乳制品或包含乳组分的食物产品。乳制品的示例包括奶产品,诸如气化的奶烹饪用奶油或搅打奶油、酸奶、乳质甜点、基于乳的营养组合物(诸如特别适于儿童和老人的组合物)、茶或咖啡奶精或增强剂、咖啡混合物中的乳组分和用于饮料体系(诸如饮料自动售货体系)的乳组分,以及基于乳的汤、酱汁或小吃。此类乳制品可包含许多不同的成分,诸如纤维、谷物、水果、蔬菜、益生菌和任何种类的合适微量营养素,诸如维生素和矿物质。
实施例1:
基于脂肪的风味物浓缩物通过以下配方的连续热处理制备:
表1:
成分 | %w/w |
氢化棕榈仁油 | 50.00 |
脱脂奶粉 | 44.60 |
赖氨酸 | 2.28 |
脯氨酸 | 1.44 |
鼠李糖 | 0.95 |
卵磷脂 | 0.48 |
磷酸二钠 | 0.25 |
通过背压阀泵送脱脂奶粉、单氨基酸、鼠李糖、卵磷脂和磷酸二钠在氢化棕榈仁油中的悬浮液,使用的流速为标称220kg/小时。初始加工设置点为100℃、220kg/小时和1500mbarg背压。随后将加工温度缓慢升高至110℃、115℃,最终升高至120℃。在120℃下约70分钟之后,发生堵塞。
实施例2:
基于脂肪的风味物浓缩物通过以下配方的连续热处理制备:
表2:
成分 | %w/w |
氢化棕榈仁油 | 73.325 |
脱脂奶粉 | 19.684 |
赖氨酸 | 0.228 |
脯氨酸 | 0.722 |
鼠李糖 | 0.256 |
卵磷脂 | 0.488 |
磷酸二钠 | 0.140 |
碳酸钙 | 4.922 |
通过背压阀泵送脱脂奶粉、单氨基酸、鼠李糖、卵磷脂和磷酸二钠以及微粉化碳酸钙在氢化棕榈仁油中的悬浮液,使用的流速为标称220kg/小时,在100℃至125℃的温度和1500mbarg至3000mbarg的压力下处理20分钟。该方法在这些条件下以稳定的方式可持续地运行,即,没有出现任何堵塞或未发现聚集物沉淀在管道中。
实施例3:
基于脂肪的风味物浓缩物通过以下配方的连续热处理制备:
表3:
成分 | %w/w |
氢化棕榈仁油 | 48.769 |
脱脂奶粉 | 39.330 |
赖氨酸 | 0.228 |
脯氨酸 | 0.721 |
鼠李糖 | 0.256 |
卵磷脂 | 0.488 |
磷酸二钠 | 0.140 |
碳酸钙 | 9.832 |
通过背压阀泵送脱脂奶粉、单氨基酸、鼠李糖、卵磷脂和磷酸二钠以及微粉化碳酸钙在氢化棕榈仁油中的悬浮液,使用的流速为标称220kg/小时,在100℃至125℃的温度和1500mbarg至3000mbarg的压力下处理20分钟。该方法在这些条件下以稳定的方式可持续地运行,即,没有出现任何堵塞或未发现聚集物沉淀在管道中。
实施例4:
基于脂肪的风味物浓缩物通过以下配方的连续热处理制备:
表4:
成分 | %w/w |
氢化棕榈仁油 | 49.131 |
脱脂奶粉 | 39.526 |
脯氨酸 | 0.614 |
鼠李糖 | 0.436 |
卵磷脂 | 0.490 |
磷酸二钠 | 0.119 |
微粉化咖啡 | 9.684 |
通过背压阀泵送脱脂奶粉、脯氨酸、鼠李糖、卵磷脂和磷酸二钠以及微粉化咖啡在氢化棕榈仁油中的悬浮液,使用的流速为标称220kg/小时,在100℃至125℃的温度和1500mbarg至3000mbarg的压力下处理20分钟。该方法在这些条件下以稳定的方式可持续地运行,即,没有出现任何堵塞或未发现聚集物沉淀在管道中。
实施例5:
基于脂肪的风味物浓缩物通过以下配方的连续热处理制备:
表5:
成分 | %w/w |
氢化棕榈仁油 | 47.775 |
脱脂奶粉 | 41.678 |
赖氨酸 | 1.501 |
卵磷脂 | 0.476 |
磷酸二钠 | 0.122 |
碳酸钙 | 4.727 |
通过背压阀泵送脱脂奶粉、赖氨酸、卵磷脂和磷酸二钠以及微粉化碳酸钙在氢化棕榈仁油中的悬浮液,使用的流速为标称220kg/小时,在100C至125C的温度和1500mbarg的压力下进行处理。该方法在进料之前持续几分钟并且背压开始升高,最终体系阻塞。
通过激光衍射(Mastersizer 2000 Hydro 2000S,Instrument,UK)测量得自实施例3、实施例4和实施例5的基于脂肪的风味物浓缩物的粒度。将风味物浓缩物样品在60℃下加热,直至它们从固形物变为液态。将样品分散在向日葵油中,直至遮蔽水平在10%至18%以内。为了测量粒度,对于分散介质(向日葵油)使用1.47的折射率(RI),对于风味物浓缩物使用1.52的折射率。将泵送/搅拌速度设定为2500rpm,每个等分试样测量两次。结果报告为质量分裂直径D90(参见图2)。
Claims (15)
1.用于制备基于脂肪的风味物浓缩物的方法,其包括以下步骤:
-提供在40%至75%w/w范围内的脂肪/油基体,并且还提供包含至少一种添加的多元醇、至少一种添加的氨基化合物、至少一种乳成分和至少一种颗粒加工助剂的风味物前体组合物,其中所述乳成分与所述颗粒加工助剂的比率为1∶1至4∶1(测量为w/w);
-对含有悬浮在所述脂肪/油基体中的所述颗粒加工助剂的所述风味物前体组合物进行连续热处理,以生成基于脂肪的风味物浓缩物,其中加热步骤在添加0%至5%的范围内水的低水分含量的连续油相中进行;以及
-冷却所述基于脂肪的风味物浓缩物。
2.根据权利要求1所述的方法,其中所述颗粒加工助剂包含钙盐、微粉化咖啡和/或可可颗粒。
3.根据权利要求2所述的方法,其中油相包含分馏的棕榈仁油、氢化棕榈仁油、可可脂、无水乳脂(AMF)、氢化植物油诸如大豆脂肪或棉籽油、及其组合。
4.根据权利要求3所述的方法,其中油相是氢化棕榈仁油。
5.根据权利要求1至4所述的方法,其中所述至少一种多元醇是还原糖。
6.根据权利要求1至5中任一项所述的方法,其中所述至少一种多元醇包含甘油;山梨糖醇;葡糖醛酸;5-酮基-葡萄糖酸;半乳糖醛酸;艾杜糖醛酸;麦芽糖糊精;葡萄糖浆;鼠李糖;木糖;葡萄糖;果糖;蔗糖;乳糖;麦芽糖、木糖醇、麦芽糖醇、赤藓糖醇、甘露糖醇以及这些物质的混合物。
7.根据权利要求1至6中任一项所述的方法,其中所述至少一种氨基化合物包含甘氨酸、丙氨酸、缬氨酸、正缬氨酸、亮氨酸、正亮氨酸、天冬氨酸、谷氨酸、天冬酰胺、谷氨酰胺、精氨酸、赖氨酸、丝氨酸、苏氨酸、脯氨酸、酪氨酸、半胱氨酸、胱氨酸、蛋氨酸、苯丙氨酸、组氨酸、色氨酸、二羟基苯丙氨酸、牛磺酸、硫胺素、肌肽以及这些物质的混合物。
8.根据权利要求1至7中任一项所述的方法,其中所述风味物前体组合物包含碱或酸。
9.根据权利要求1至8中任一项所述的方法,其中所述至少一种多元醇包含鼠李糖、木糖、果糖以及这些物质的组合,并且所述至少一种氨基化合物包含脯氨酸、精氨酸、甘氨酸、赖氨酸以及这些物质的组合。
10.根据权利要求1至9中任一项所述的方法,其中所述至少一种多元醇是鼠李糖和/或木糖,并且其中所述至少一种氨基化合物是脯氨酸或赖氨酸。
11.根据权利要求1至10中任一项所述的方法,其中所述乳成分包含脱脂奶粉、酪乳粉、乳清粉或这些物质的混合物。
12.根据权利要求1至11中任一项所述的方法,其中所述加热在90℃至1600℃、优选约110℃至1250℃范围内的温度下进行,停留时间在5分钟至30分钟、优选约10分钟至20分钟的范围内。
13.根据权利要求1至12中任一项所述的方法,其中所述风味物前体组合物包含油,并且所述方法风味物组合物与所述水性奶精组分混合以便形成水包油型乳液。
14.基于脂肪的风味物浓缩物,所述基于脂肪的风味物浓缩物可根据权利要求1至13中任一项所述的方法获得。
15.食物产品或饮料,所述食物产品或饮料包含根据权利要求14所述的基于脂肪的风味物浓缩物。
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2017
- 2017-09-12 EP EP17769013.8A patent/EP3512353A1/en not_active Withdrawn
- 2017-09-12 AU AU2017327480A patent/AU2017327480A1/en not_active Abandoned
- 2017-09-12 US US16/332,095 patent/US11202459B2/en active Active
- 2017-09-12 RU RU2019111194A patent/RU2749881C2/ru active
- 2017-09-12 CN CN201780049795.7A patent/CN109561720A/zh active Pending
- 2017-09-12 KR KR1020197006256A patent/KR20190049720A/ko not_active Application Discontinuation
- 2017-09-12 JP JP2019512896A patent/JP2019528707A/ja active Pending
- 2017-09-12 MX MX2019002528A patent/MX2019002528A/es unknown
- 2017-09-12 WO PCT/EP2017/072817 patent/WO2018050615A1/en unknown
- 2017-09-12 CA CA3033721A patent/CA3033721A1/en not_active Abandoned
-
2019
- 2019-01-21 PH PH12019500153A patent/PH12019500153A1/en unknown
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WO2002049452A2 (en) * | 2000-12-20 | 2002-06-27 | Societe Des Produits Nestle S.A. | Flavour concentrates |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112033930A (zh) * | 2020-08-22 | 2020-12-04 | 蛤老大(福建)食品有限公司 | 一种浓缩蛤露及其制备方法 |
CN112033930B (zh) * | 2020-08-22 | 2024-03-26 | 蛤老大(福建)食品有限公司 | 一种浓缩蛤露及其制备方法 |
Also Published As
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CA3033721A1 (en) | 2018-03-22 |
KR20190049720A (ko) | 2019-05-09 |
RU2749881C2 (ru) | 2021-06-18 |
US20190364942A1 (en) | 2019-12-05 |
US11202459B2 (en) | 2021-12-21 |
MX2019002528A (es) | 2019-08-01 |
EP3512353A1 (en) | 2019-07-24 |
RU2019111194A (ru) | 2020-10-16 |
JP2019528707A (ja) | 2019-10-17 |
AU2017327480A1 (en) | 2019-02-07 |
RU2019111194A3 (zh) | 2020-12-25 |
PH12019500153A1 (en) | 2019-10-14 |
WO2018050615A1 (en) | 2018-03-22 |
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