JP2014515277A - 苦味抑制剤およびこれを含む高麗人蔘組成物 - Google Patents
苦味抑制剤およびこれを含む高麗人蔘組成物 Download PDFInfo
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- JP2014515277A JP2014515277A JP2014513441A JP2014513441A JP2014515277A JP 2014515277 A JP2014515277 A JP 2014515277A JP 2014513441 A JP2014513441 A JP 2014513441A JP 2014513441 A JP2014513441 A JP 2014513441A JP 2014515277 A JP2014515277 A JP 2014515277A
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- ginseng
- weight
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- bitter taste
- inhibitor
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 54
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 50
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 38
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 38
- 239000003112 inhibitor Substances 0.000 title claims abstract description 21
- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 241000208340 Araliaceae Species 0.000 title claims abstract 8
- 240000004371 Panax ginseng Species 0.000 claims abstract description 46
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 19
- 235000020971 citrus fruits Nutrition 0.000 claims description 19
- 241000207199 Citrus Species 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 8
- 210000004720 cerebrum Anatomy 0.000 claims description 4
- 238000009366 sericulture Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 7
- 230000037406 food intake Effects 0.000 abstract description 2
- 229940026314 red yeast rice Drugs 0.000 description 15
- 235000008504 concentrate Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 229920000858 Cyclodextrin Polymers 0.000 description 9
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013376 functional food Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 244000274847 Betula papyrifera Species 0.000 description 2
- 235000009113 Betula papyrifera Nutrition 0.000 description 2
- 235000009109 Betula pendula Nutrition 0.000 description 2
- 235000010928 Betula populifolia Nutrition 0.000 description 2
- 235000002992 Betula pubescens Nutrition 0.000 description 2
- 235000019596 Masking bitterness Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229940057059 monascus purpureus Drugs 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000011085 pressure filtration Methods 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- SKPPEIDJGJGRGK-UHFFFAOYSA-N Panacen Natural products CCC1=CC=CC2=C1C1OC(C=C=CBr)CC1O2 SKPPEIDJGJGRGK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- -1 citrus fruits Natural products 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001197 polyacetylene Polymers 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
Description
抽出タンクに原料紅蔘500gを投入し、水と酒精を体積比1:1で混合した溶媒1.5Lを抽出器に入れ、70℃で10時間、4回反復抽出し、その抽出液を250meshの濾過器で加圧式濾過した。その液を減圧濃縮器に移して、600mmHg、温度70℃で固形分含量60%以上となるように濃縮させ、殺菌タンクに移して、83℃で20分間蒸気滅菌して、紅蔘抽出物(Rg1+Rb1=10mg/g)を製造した。
前記実施例1と同じ方法で得られた紅蔘濃縮液10gに、難消化性マルトデキストリン25g、シトラスエキス(FLAVEX Technology社製)0.1gを混合した。
抽出タンクに原料紅蔘500gを投入し、水と酒精を体積比1:1で混合した溶媒1.5Lを抽出器に入れ、70℃で10時間、4回反復抽出し、その抽出液を250meshの濾過器で加圧式濾過した。その液を減圧濃縮器に移して、600mmHg、温度70℃で固形分含量60%以上となるように濃縮させ、殺菌タンクに移して、83℃で20分間蒸気滅菌して、紅蔘濃縮液(Rg1+Rb1=10mg/g)を製造した。
前記比較例1において、紅蔘に代えて白蔘を使用したことを除き、比較例1と実質的に同一の方法で白蔘濃縮液(Rg1+Rb1=10mg/g)を製造した。
前記比較例1の紅蔘濃縮液10gに、シクロデキストリン25gを混合した。
前記実施例1および2ならびに比較例1および2の試料について、苦味軽減程度および選好度調査のために、よく訓練されたパネル20名を対象に、官能評価を実施した。
紅蔘濃縮液中の指標成分変化と苦味軽減程度および選好度調査のために、よく訓練されたパネル20名を対象に、官能評価を実施した。
Claims (8)
- 難消化性マルトデキストリンを含有する苦味抑制剤。
- 前記難消化性マルトデキストリンの平均分子量は、100〜10000である、請求項1に記載の苦味抑制剤。
- 前記苦味抑制剤は、シトラス抽出物をさらに含有するものである、請求項1に記載の苦味抑制剤。
- 前記シトラス抽出物は、前記難消化性マルトデキストリン100重量部に対して0.001〜80重量部含有されるものである、請求項3に記載の苦味抑制剤。
- 請求項1〜4のいずれか一項による苦味抑制剤を含む高麗人蔘組成物。
- 前記高麗人蔘は、紅蔘、白蔘、黒蔘、山蔘、長脳蔘および山養蔘からなる群より選択される一つ以上である、請求項5に記載の高麗人蔘組成物。
- 前記高麗人蔘は、固形分含量が60重量%以上の高麗人蔘濃縮液である、請求項5に記載の高麗人蔘組成物。
- 前記苦味抑制剤は、全組成物100重量部に対して0.001〜80重量部含有されるものである、請求項5に記載の高麗人蔘組成物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2011-0052009 | 2011-05-31 | ||
KR1020110052009A KR20120133406A (ko) | 2011-05-31 | 2011-05-31 | 쓴맛 억제제 및 이를 포함하는 인삼 조성물 |
PCT/KR2012/004299 WO2012165876A2 (ko) | 2011-05-31 | 2012-05-31 | 쓴맛 억제제 및 이를 포함하는 인삼 조성물 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2014515277A true JP2014515277A (ja) | 2014-06-30 |
JP6038900B2 JP6038900B2 (ja) | 2016-12-07 |
Family
ID=47260087
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2014513441A Active JP6038900B2 (ja) | 2011-05-31 | 2012-05-31 | 苦味抑制剤およびこれを含む高麗人蔘組成物 |
Country Status (5)
Country | Link |
---|---|
US (1) | US9011940B2 (ja) |
JP (1) | JP6038900B2 (ja) |
KR (1) | KR20120133406A (ja) |
CN (1) | CN103826473B (ja) |
WO (1) | WO2012165876A2 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180098926A (ko) * | 2017-02-27 | 2018-09-05 | 국가식품클러스터지원센터 | 팽화 인삼 및 과일 엑기스를 포함하는 인삼 음료 및 그 제조 방법 |
KR20220142789A (ko) * | 2021-04-15 | 2022-10-24 | 주식회사 한국인삼공사 | 인삼 추출물로부터 쓴 맛 또는 떫은 맛을 감소시키는 방법 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101405109B1 (ko) * | 2013-10-07 | 2014-06-13 | 충북인삼협동조합 | 저온 용매에서 용해도가 증진된 홍삼 과립 분말의 제조방법 및 이에 따라 제조된 홍삼 과립 분말 |
JP5913395B2 (ja) * | 2014-02-12 | 2016-04-27 | 株式会社ノエビア | 飲料 |
KR102273966B1 (ko) * | 2014-10-17 | 2021-07-08 | (주)아모레퍼시픽 | 인삼의 쓴맛 억제제 및 이를 포함하는 인삼 조성물 |
CN106265799A (zh) * | 2015-05-20 | 2017-01-04 | 极粹健康产业股份有限公司 | 一种人参混合物及其在食品或保健食品中的用途 |
KR102358663B1 (ko) * | 2016-12-30 | 2022-02-07 | 주식회사 한국인삼공사 | 인삼 추출물을 함유하는 건강식품 조성물 |
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JP2002165560A (ja) * | 2000-11-30 | 2002-06-11 | Katokichi Co Ltd | 緑茶飲料 |
JP2004105078A (ja) * | 2002-09-18 | 2004-04-08 | Bio Oriented Technol Res Advancement Inst | 抗アレルギー成分を含有する機能性飲食品 |
JP2004305116A (ja) * | 2003-04-08 | 2004-11-04 | Nippon Shokuhin Kako Co Ltd | 飲食物およびその製造方法 |
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JP2008061510A (ja) * | 2006-09-04 | 2008-03-21 | Mitsui Sugar Co Ltd | 風味改善剤、これを用いた風味改善方法及び飲食品 |
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2011
- 2011-05-31 KR KR1020110052009A patent/KR20120133406A/ko active Application Filing
-
2012
- 2012-05-31 WO PCT/KR2012/004299 patent/WO2012165876A2/ko active Application Filing
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Cited By (4)
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KR20180098926A (ko) * | 2017-02-27 | 2018-09-05 | 국가식품클러스터지원센터 | 팽화 인삼 및 과일 엑기스를 포함하는 인삼 음료 및 그 제조 방법 |
KR102084260B1 (ko) * | 2017-02-27 | 2020-03-03 | 국가식품클러스터지원센터 | 팽화 인삼 및 과일 엑기스를 포함하는 인삼 음료 |
KR20220142789A (ko) * | 2021-04-15 | 2022-10-24 | 주식회사 한국인삼공사 | 인삼 추출물로부터 쓴 맛 또는 떫은 맛을 감소시키는 방법 |
KR102629616B1 (ko) | 2021-04-15 | 2024-01-29 | 주식회사 한국인삼공사 | 인삼 추출물로부터 쓴 맛 또는 떫은 맛을 감소시키는 방법 |
Also Published As
Publication number | Publication date |
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CN103826473B (zh) | 2016-10-26 |
CN103826473A (zh) | 2014-05-28 |
US20140093590A1 (en) | 2014-04-03 |
WO2012165876A3 (ko) | 2013-04-11 |
JP6038900B2 (ja) | 2016-12-07 |
WO2012165876A2 (ko) | 2012-12-06 |
US9011940B2 (en) | 2015-04-21 |
KR20120133406A (ko) | 2012-12-11 |
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