JP2005125061A - Indirect heating type cooking plate - Google Patents

Indirect heating type cooking plate Download PDF

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JP2005125061A
JP2005125061A JP2004095413A JP2004095413A JP2005125061A JP 2005125061 A JP2005125061 A JP 2005125061A JP 2004095413 A JP2004095413 A JP 2004095413A JP 2004095413 A JP2004095413 A JP 2004095413A JP 2005125061 A JP2005125061 A JP 2005125061A
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plate
upper plate
cooking
prepared
meat
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JP4340781B2 (en
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Munkon Go
むん 根 呉
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/067—Horizontally disposed broiling griddles
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/07—Roasting devices for outdoor use; Barbecues
    • A47J37/0786—Accessories

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Baking, Grill, Roasting (AREA)
  • Frying-Pans Or Fryers (AREA)

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems that food or drink such as meat or the like are roasted more than needed and is sometimes partially or entirely burnt with time in the case of directly heating the lower end part of a heating plate and boiling the food or drink or roasting the meat especially in a frying pan or the like which is a general cooking plate. <P>SOLUTION: The cooking plate for roasting, stir-frying and cooking the meat and vegetables is provided with an upper plate 1 constituted of the cooking plate for boiling and cooking meat kinds and the food or drink or the like and a tightly-closed type lower plate 2 which is brought into direct contact with the upper plate 1 through a groove formed so as to correspond to a projection part formed on the lower surface part of the upper plate 1 and forms a fixed space in the inside. While the lower surface part of the lower plate 2 is directly heated, air in the tightly sealed space formed in the lower plate 2 is heated by natural convection, and the upper plate 1 is heated by the heated air. Thus, a fixed and appropriate cooking temperature is achieved without burning the food inside the upper plate 1 at all times. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は肉やその他の飲食物などを焼いたり炒め調理する調理板において、肉やその他の飲食物などを焼いたり炒め調理する調理板で形成された上部板と上記の上部板の下面と装着され上記の上部板の下端に一定の密閉空間を形成するよう設けた下部板で形成され、上記の下部板の下面が直接炎で加熱され、上記の下部板の内部に作られた空間にある空気が自然対流によって加熱され、その加熱された 空気によって上記の上部板が加熱されることで調理板の内部にある肉やその他の飲食物が常に焦げる事無く、一定かつ適切にした調理温度を提供しようとする間接加熱式調理板に関することである。 The present invention relates to a cooking plate for grilling or stir-cooking meat and other foods and drinks, and an upper plate formed of a cooking plate for grilling or stir-cooking meat and other foods and foods and the lower surface of the upper plate. The lower plate is formed by a lower plate provided to form a certain sealed space at the lower end of the upper plate, and the lower surface of the lower plate is directly heated by a flame and is in a space created inside the lower plate. The air is heated by natural convection, and the upper plate is heated by the heated air, so that the meat and other foods and drinks inside the cooking plate do not always burn, and the cooking temperature is kept constant and appropriate. It relates to an indirectly heated cooking plate to be provided.

一般的にフライパンは飲食物を調理できる加熱板のみで形成されているので、加熱炎が加熱板の下端部を直接加熱させ、直接触れた部分が先に加熱された後、伝導によって加熱板の他の部分の温度が上昇されるようになり、 これによって加熱板の上の肉や食べ物等が焼かれたり煮られるようになる。 In general, a frying pan is formed only with a heating plate that can cook food and drink, so the heating flame directly heats the lower end of the heating plate, and the part that is directly touched is heated first, and then the heating plate is heated by conduction. The temperature of the other parts will rise, and this will cause the meat and food on the heating plate to be baked or boiled.

ここで問題は、加熱板の下端部を直接加熱し飲食物を煮たり、特に肉を焼く場合にはこれによって肉やその他の飲食物が必要以上に焼かれるようになり、時間が経つと部分的に、あるいは全体的に焦げてしまう場合が発生する。
これによって煙が発生し有害な空気環境を作り、焦げた肉や飲食物等は食べられず捨ててしまうという色々な問題点を抱えるのである。 The problem here is that the lower end of the heating plate is directly heated to boil food and drink, especially when grilling meat, which will cause meat and other food and drink to be baked more than necessary. Or burnt as a whole.
As a result, smoke is generated, creating a harmful air environment, and burnt meat, food and drink, etc. cannot be eaten and are discarded.

従って、本発明は前述した従来の問題点を考慮し案出したもので、本発明は肉や野菜を焼いたり炒め調理する調理板において、上記の調理板で形成された上部板と上記の調理板の下面部に装着され一定した密閉空間を形成させるよう設けられた下部板で組み立てられ、上記の下部板の下面部が加熱されながら、上記の下部板の内部に形成された空間にある空気が自然対流によって加熱され、その加熱された空気によって上記の上部板が加熱させることで上部板の内部にある肉やその他の飲食物が常に焦げない環境を提供し、もっと進んで飲食物の種類の特性によって一定かつ適切に調理温度を成るようにする間接加熱式調理板に関するものである。 Accordingly, the present invention has been devised in view of the above-mentioned conventional problems, and the present invention relates to a cooking plate for baking or stir-cooking meat and vegetables, the upper plate formed by the cooking plate, and the cooking described above. The air in the space formed inside the lower plate is assembled with the lower plate mounted on the lower surface of the plate and provided to form a constant sealed space, while the lower surface of the lower plate is heated. Is heated by natural convection, and the upper plate is heated by the heated air to provide an environment where meat and other food and drink inside the upper plate are not always burned. It is related with the indirect heating type cooking plate which makes cooking temperature fixed according to the characteristic of this and appropriately.

本発明による間接加熱式調理板は鉄板等で成り立つ上部板の下面部に一定した密閉空間を形成し、 その空間内の空気を自然対流で加熱するようにすることで, 鉄板等の温度を常に一定維持させ、 その内部に位置する肉や飲食物を焦げないように調理できるようにし、熱調節用通気穴を用意し密閉空間内の空気温度を適切な温度になるように調節して、 鉄板等で調理する飲食物の特性に相応する温度を提供することにある。 The indirect heating type cooking plate according to the present invention forms a constant sealed space on the lower surface of the upper plate made of iron plate or the like, and heats the air in the space by natural convection, so that the temperature of the iron plate or the like is always maintained. Maintain a constant level so that the meat and food and drinks inside it can be cooked without scorching, and a heat adjustment vent is provided to adjust the air temperature in the sealed space to an appropriate temperature. It is to provide a temperature corresponding to the characteristics of foods and beverages to be cooked.

本発明は肉や飲食物を調理する鉄板等において、飲食物を調理する鉄板等で構成された上部板と, 上記の上部版の下面部に接触し一定した密閉空間を形成する下部板と、その内部の加熱空気の温度を調節する為に上記の下部板の側面の外周面に設けられた通気穴で構成されていることを特徴とする間接加熱式調理板に関するものである。 The present invention is an iron plate for cooking meat and food, etc., an upper plate composed of an iron plate for cooking food, a lower plate that contacts the lower surface of the upper plate and forms a fixed sealed space, The present invention relates to an indirect heating type cooking plate, characterized in that it is composed of vent holes provided in the outer peripheral surface of the side surface of the lower plate in order to adjust the temperature of the heated air inside.

本発明に対して次の図面を参照して詳細に説明する。
図１及び図２は本発明による間接加熱式調理板を図示した斜視図及び断面図を表したもので、 本発明は肉や他の飲食物等を調理し盛ることができる容器の形で成り立ち、 その内部の中心部から枠部に向けて一定した下向傾斜面で成り立って、 その傾斜面には多数の曲線で形成された油誘導溝７が用意された上部板１と、上記の上部版１とお互い安定的に安着されることができるよう上記の上部板の下面部に形成された凸部６と対応される凹部３が上面に用意されその内部は一定した密閉空間を形成するように成り立って, その内部を
形成する外側面には １個以上の通気穴が用意されるよう成り立った下部板で構成されたことを特徴とする。
図３は本発明による間接加熱式調理板を図示した平面図で、上記の油誘導溝７が曲線で成り立っているのは油が下向傾斜面に沿い誘導される時に油が誘導される時間を引き延ばし、引き延ばされている時間の間に油が肉の内部へ深く染みこむようにすることで、より美味しく柔らかに肉を煮ることができる。
図１は本発明による間接加熱式調理板を図示した斜視図として、上記の下部板２の外側面に１個以上で成り立っている通気穴４はここに対応される通気穴栓１１を用意し、必要によって上記の通気穴栓11を開閉することで、上記の上部板１で調理する飲食物の種類によって上記の下部板２によって形成された密閉空間内の加熱された空気の温度を調節しようとするものである。
図２は本発明による間接加熱式調理板を図示した断面図として、 上記の下部版２の内部に用意された密閉空間の空気による自然対流加熱と同時に上記の上部版１を直接的な熱伝導として加熱するように上記の上部板の背面に突出部を形成した凸部６を用意して、 上記の凸部と装着されるように凹部３を上記の下部板２の上面に用意することを特徴とする。
上記の下部板の上面に形成された凹部３と上記の凹部３に装着される上記の上部板１の背面に形成された凸部６は互いに対応できるよう装着されることで上記の上部板の背面に形成された空間はより堅固な密閉空間で成り立って自然対流效果が上昇され、 また上記の上部板１の凸部３と上記の下部板２の凹部３に直接接触することで上記の下部板２の熱伝導によって上記の上部板１の加熱が促進される。
上記の上部板１の下面の枠部を沿って突出部で成り立った装着部５を用意して上部板１が上記の下部板２の上面に装着されるようにするが、 上部板１と下部板２の間に微少の空気の隙間を用意することを特徴とする。
これは上部板１と下部板２が直接接触されることは上記の凸部６と凹部３によることに限定し、上記の装着部５によって上部板１と下部板２が接触されないようにすることを特徴として、 上記の装着部５によって形成された隙間に加熱された空気が流出されて上部板１の温度を調節しようとするのです。 また、上記の上部板１が下部板２上で自由に回転できるように形成されており好みの角度で位置することができる。
図３は本発明による間接加熱式調理板を図示した平面図として、上記の上部板１ 内部の枠には油回収溝８を用意して上記の油誘導溝７に誘導された油が互いに集まるようにして、 上記の油回収溝８によって貯蔵された油は上部板穴１０によって上部版１の内部から流出させることができ、 なお上記の上部板穴１０に対応される上部板穴栓１３を用意して上記の上部板１で液体状態の飲食物を調理する時に飲食物が流出されないようにしようとするのである。
また、 上記の上部板１の上面には脱着穴９を用意し上部板を運ぼうとする時に運び用器具を挿入されることができる穴を提供しようとするのである。
さらに、 本発明を一般的なガスレンジの上の五徳に位置する際に非常に安定するようにする２種類の実施例は次のようなものである。
図４は本発明による間接加熱式調理板の第１実試例の下敷溝１２図示した概路図であり、 図６は本発明による間接加熱式調理板の下敷溝と調理器機の五徳を図示した概路図として、上記の第１実試例は上記の下部板２の下面の外周面に多数の溝を用意して、その溝内にガスレンジの五徳を置かれるようにする下敷溝１２を形成して、本発明が調理器の上で安定した料理ができるようにしようとするのである。
図５は本発明による間接加熱式調理板の第２実試例の下敷溝を図示した概路図として、上記の下部板２の背面の中心を向いて多数個の放射状形状の突出部を形成して、 突出部の間に成り立った溝にガスレンジの五徳を置かれるように用意された下敷溝１２を形成したことを特徴とする。 The present invention will be described in detail with reference to the following drawings.
1 and 2 are a perspective view and a cross-sectional view illustrating an indirectly heated cooking plate according to the present invention. The present invention is formed in the form of a container that can cook meat and other food and drink. The upper plate 1 is provided with an oil guide groove 7 formed of a large number of curves on the inclined surface, which is composed of a constant downward inclined surface from the inner center portion toward the frame portion, and the upper portion A concave portion 3 corresponding to the convex portion 6 formed on the lower surface portion of the upper plate is prepared on the upper surface so that the plate 1 can be stably seated with each other, and the inside thereof forms a constant sealed space. It is characterized in that it is composed of a lower plate constructed such that one or more ventilation holes are prepared on the outer surface forming the inside.
FIG. 3 is a plan view illustrating an indirect heating type cooking plate according to the present invention. The oil guide groove 7 is formed in a curved line when oil is guided along a downwardly inclined surface. By making the oil soaked deeply into the meat during the extended time, the meat can be cooked more deliciously and softly.
FIG. 1 is a perspective view illustrating an indirect heating type cooking plate according to the present invention. A vent hole 4 formed of one or more holes on the outer surface of the lower plate 2 is provided with a corresponding vent hole plug 11. By opening and closing the vent hole plug 11 as necessary, the temperature of the heated air in the sealed space formed by the lower plate 2 will be adjusted according to the type of food to be cooked by the upper plate 1 It is what.
FIG. 2 is a cross-sectional view illustrating an indirectly heated cooking plate according to the present invention. Direct heat conduction is performed in the upper plate 1 simultaneously with natural convection heating by air in a sealed space prepared in the lower plate 2. Prepare the convex part 6 which formed the protrusion part in the back surface of said upper board so that it may heat as follows, and prepare the recessed part 3 on the upper surface of said lower board 2 so that it may mount | wear with said convex part Features.
The concave portion 3 formed on the upper surface of the lower plate and the convex portion 6 formed on the back surface of the upper plate 1 mounted on the concave portion 3 are mounted so as to be able to correspond to each other. The space formed on the back surface is a tighter sealed space and the natural convection effect is enhanced, and the lower portion is formed by directly contacting the convex portion 3 of the upper plate 1 and the concave portion 3 of the lower plate 2. Heating of the upper plate 1 is promoted by heat conduction of the plate 2.
A mounting portion 5 made of a projecting portion is prepared along the frame on the lower surface of the upper plate 1 so that the upper plate 1 is mounted on the upper surface of the lower plate 2. A minute air gap is prepared between the plates 2.
This is because the upper plate 1 and the lower plate 2 are in direct contact with each other only by the convex portion 6 and the concave portion 3, and the upper plate 1 and the lower plate 2 are not brought into contact by the mounting portion 5. The heated air flows out into the gap formed by the mounting portion 5 and tries to adjust the temperature of the upper plate 1. Further, the upper plate 1 is formed so as to freely rotate on the lower plate 2 and can be positioned at a desired angle.
FIG. 3 is a plan view illustrating an indirectly heated cooking plate according to the present invention. An oil recovery groove 8 is prepared in the frame inside the upper plate 1 so that the oils guided to the oil induction groove 7 gather together. Thus, the oil stored in the oil collecting groove 8 can be drained from the inside of the upper plate 1 by the upper plate hole 10, and the upper plate hole plug 13 corresponding to the upper plate hole 10 is provided. When preparing and cooking food and drink in a liquid state by said upper board 1, it tries to prevent food and drink from flowing out.
In addition, an attachment / detachment hole 9 is prepared on the upper surface of the upper plate 1 to provide a hole into which a carrying device can be inserted when the upper plate is to be carried.
In addition, two examples that make the present invention very stable when located in the five virtues above a general gas range are as follows.
FIG. 4 is a schematic diagram illustrating the underlay groove 12 of the first trial example of the indirect heating type cooking plate according to the present invention, and FIG. 6 illustrates the underlay groove of the indirect heating type cooking plate according to the present invention and the five virtue of the cooking device. As shown in the schematic diagram, the above first experimental example prepares a number of grooves on the outer peripheral surface of the lower surface of the lower plate 2 and allows the gas range five virtues to be placed in the grooves. Thus, the present invention is intended to enable stable cooking on a cooker.
FIG. 5 is a schematic diagram illustrating the underlay groove of the second experimental example of the indirectly heated cooking plate according to the present invention, and a plurality of radially protruding portions are formed facing the center of the back surface of the lower plate 2. And the underlay groove | channel 12 prepared so that the virtues of a gas range might be placed in the groove | channel formed between protrusion parts was characterized.

本発明による間接加熱式調理板を図示した斜視図1 is a perspective view illustrating an indirectly heated cooking plate according to the present invention. 本発明による間接加熱式調理板を図示した断面図Sectional drawing illustrating an indirectly heated cooking plate according to the present invention. 本発明による間接加熱式調理板を図示した平面図The top view which illustrated the indirect heating type cooking plate by this invention 本発明による間接加熱式調理板の第１実施例の下敷溝を図示した概路図1 is a schematic diagram illustrating an underlay groove of a first embodiment of an indirectly heated cooking plate according to the present invention; 本発明による間接加熱式調理板の第２実施例の下敷溝を図示した概路図Schematic diagram illustrating the underlying groove of the second embodiment of the indirectly heated cooking plate according to the present invention. 本発明による間接加熱式調理板の下敷溝と調理機器の支柱を図示した概路図Schematic diagram illustrating the underlay groove of an indirect heating type cooking plate and a column of cooking equipment according to the present invention

符号の説明Explanation of symbols

１： 上部板 ２： 下部板
３： 凹部 ４： 通気穴
５： 装着部 ６： 凸部
７： 油誘導溝 ８： 油回収溝
９： 脱着穴 １０： 上部板穴
１１： 通気穴栓 １２： 下敷溝
１３： 上部板穴栓
1: Upper plate 2: Lower plate 3: Concave portion 4: Vent hole
5: Mounting part 6: Convex part 7: Oil guide groove 8: Oil recovery groove 9: Desorption hole 10: Upper plate hole 11: Vent hole plug 12: Underlay groove 13: Upper plate hole plug

Claims (6)

肉や色々な飲食物等を調理する調理板において、
肉や色々な飲食物等を調理したり盛ることができる容器の形状で成り立ち、その内部の中心部から枠部へ向けて一定した下向傾斜面で成り立っている上部板１と、上記の上部板１と互いに安定的に安着されることができるよう上記の上部板の下面に形成された凸部６と対応される凹部３が上面に用意されていてその内部は一定した密閉空間を形成するようにし、 その内部を形成する外側面には１個以上の通気穴４が用意されるように成り立った下部板２で成り立ち、ここに対応される用意された通気穴栓１１で構成したことを特徴とする間接加熱式調理板。 In the cooking plate to cook meat and various foods and drinks,
The upper plate 1 is formed in the shape of a container that can cook and serve meat and various foods and drinks, and has a constant downward slope from the center to the frame, and the upper part A concave portion 3 corresponding to the convex portion 6 formed on the lower surface of the upper plate is prepared on the upper surface so as to be stably seated with the plate 1 and the inside thereof forms a constant sealed space. The outer side surface forming the inside is composed of the lower plate 2 constructed so that one or more ventilation holes 4 are prepared, and is configured by the prepared ventilation hole plug 11 corresponding thereto. Indirect heating type cooking board characterized by. 第１項において、
上記の上部板１が上記の下部板２上面に装着されるようにし、上部板１と下部板２の間に少しの空気の隙間を用意するよう上記の上部板１の下面の枠部を外部面にしたがい突出した形状の装着部５で成り立っていることを特徴とする間接加熱式調理板。 In item 1,
The upper plate 1 is mounted on the upper surface of the lower plate 2, and the frame portion on the lower surface of the upper plate 1 is externally provided so that a slight air gap is provided between the upper plate 1 and the lower plate 2. An indirect heating cooking plate, characterized by comprising a mounting portion 5 having a shape protruding in accordance with the surface. 第１項において,
上記の上部板１の傾斜面には多数の曲線で形成された油誘導溝７が用意されて、
上記の上部板１内部の枠には上記の油誘導溝７へと誘導された油がお互いに集まるようにする油回収溝８と誘導された油が上部板１の外で排出されるように上記の上部板１の内部の枠側に用意された上部板穴１０と,上記の上部板穴１０に対応されるように用意された上部板穴栓１３を含むことを特徴とする間接加熱式調理板。 In paragraph 1,
On the inclined surface of the upper plate 1 are prepared oil guide grooves 7 formed by a large number of curves,
In the frame inside the upper plate 1, the oil recovery groove 8 that allows the oil guided to the oil guide groove 7 to gather together and the guided oil are discharged outside the upper plate 1. An indirect heating type comprising an upper plate hole 10 prepared on the inner frame side of the upper plate 1 and an upper plate hole plug 13 prepared to correspond to the upper plate hole 10. Cooking plate. 第１項において,
上記の上部板１を移動しようとする際に移動用器具が挿入されることができるように上記の上部板１の上面に用意された脱着穴９を含むことを特徴とする間接加熱式調理板。 In paragraph 1,
An indirect heating type cooking plate comprising a desorption hole 9 prepared on the upper surface of the upper plate 1 so that a moving instrument can be inserted when the upper plate 1 is moved. . 第１項において,
上記の下部板(2)の下面の外周面に多数の溝を用意して、その溝にガスレンジの五徳が
置かれるように用意された下敷溝(12)を含んだことを特徴とする間接加熱式調理板。 In paragraph 1,
Indirect characterized in that a large number of grooves are prepared on the outer peripheral surface of the lower surface of the lower plate (2), and an underlay groove (12) prepared so that the gas range virtues are placed in the groove is provided. Heated cooking plate. 第１項において,
上記の下部板２の下面に、中心に向けて多数個の放射状形状の突出部を形成し、突出部の間に成り立った溝にガスレンジの五徳が置かれるように用意された下敷溝１２を含んだことを特徴とする間接加熱式調理板。 In paragraph 1,
A plurality of radial protrusions are formed on the lower surface of the lower plate 2 toward the center, and an underlay groove 12 prepared so that the gas range virtues are placed in the grooves formed between the protrusions. Indirect heating type cooking board characterized by including.
JP2004095413A 2003-10-21 2004-03-29 Indirect heating cooking plate Expired - Fee Related JP4340781B2 (en)

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KR1020030073495A KR100482948B1 (en) 2003-10-21 2003-10-21 Cooking pan with indirect heating type

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100973193B1 (en) * 2009-10-16 2010-07-30 주식회사 해피콜 Broilling oven
KR101255672B1 (en) * 2011-04-01 2013-04-17 박경진 Plant pot prop for accelerating drainage
JP2013236649A (en) * 2012-05-11 2013-11-28 Tiger Vacuum Bottle Co Ltd Heating cooker
KR200472362Y1 (en) * 2010-11-12 2014-04-21 박종구 Multipurpose cooking implement

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JP2010020285A (en) 2008-03-28 2010-01-28 Panasonic Corp Laser light source, image display device and processing apparatus
KR101131780B1 (en) * 2009-07-01 2012-04-02 주식회사 다원테크 Cooker for grill

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100973193B1 (en) * 2009-10-16 2010-07-30 주식회사 해피콜 Broilling oven
KR200472362Y1 (en) * 2010-11-12 2014-04-21 박종구 Multipurpose cooking implement
KR101255672B1 (en) * 2011-04-01 2013-04-17 박경진 Plant pot prop for accelerating drainage
JP2013236649A (en) * 2012-05-11 2013-11-28 Tiger Vacuum Bottle Co Ltd Heating cooker

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JP4340781B2 (en) 2009-10-07

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