JP5982696B2 - 還元糖を含む酵母由来製品の製造方法 - Google Patents
還元糖を含む酵母由来製品の製造方法 Download PDFInfo
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- JP5982696B2 JP5982696B2 JP2014513102A JP2014513102A JP5982696B2 JP 5982696 B2 JP5982696 B2 JP 5982696B2 JP 2014513102 A JP2014513102 A JP 2014513102A JP 2014513102 A JP2014513102 A JP 2014513102A JP 5982696 B2 JP5982696 B2 JP 5982696B2
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- yeast
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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
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- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A23L33/14—Yeasts or derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
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- C12N1/06—Lysis of microorganisms
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/2405—Glucanases
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/60—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi from yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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- C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
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- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/21—Serine endopeptidases (3.4.21)
- C12Y304/21014—Microbial serine proteases (3.4.21.14)
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Description
本発明は、酵母抽出物または酵母自己消化物の全乾燥物重量に対して少なくとも1重量%の還元糖を含む、酵母由来製品、および酵母自己消化物または酵母抽出物の製造方法に関する。本発明はまた、反応フレーバーの製造方法に関する。
反応フレーバーの生成は、アミノ酸と還元糖とのメイラード反応の結果である。この反応、その生成物、および食物の味に対するそれらの影響は、いくつかの研究のテーマになっている(Motram D.S.,(1998)Food Chemistry,62,pp.415−424,「Flavour formation in meat and meat products:a review」、およびその参考文献;Schroedter,R.,Schliemann,R.,Woelm,G.,(1988)Tech.Charact.Prod.Appl.Food Flavours,pp.107−114,「Study on the effect of fat in meat flavour formation」)。
第1の態様において、本発明は、(a)酵母細胞を含む懸濁液をエンドプロテアーゼと接触させて、酵母タンパク質を加水分解させる工程と、(b)工程(a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)、エンドグルカナーゼおよびエキソグルカナーゼからなる群から選択される1種または複数種の酵素と接触させる工程とを含む、酵母由来製品の製造方法を提供する。
(1)α−α−トレハラーゼ(EC 3.2.1.28)
(2)α−α−トレハラーゼ(EC 3.2.1.28)およびグルコアミラーゼ(EC 3.2.1.3)
(3)α−α−トレハラーゼ(EC 3.2.1.28)、ならびにエンドグルカナーゼおよびエキソグルカナーゼからなる群から選択される1種または複数種の酵素
(4)α−α−トレハラーゼ(EC 3.2.1.28)、およびエンドグルカナーゼ類からなる群から選択される1種または複数種の酵素
(5)α−α−トレハラーゼ(EC 3.2.1.28)、およびエキソグルカナーゼ類からなる群から選択される1種または複数種の酵素
(6)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)、ならびにエンドグルカナーゼおよびエキソグルカナーゼからなる群から選択される1種または複数種の酵素
(7)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)、ならびにエンドグルカナーゼ類からなる群から選択される1種または複数種の酵素
(8)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)、ならびにエキソグルカナーゼ類からなる群から選択される1種または複数種の酵素
(9)α−α−トレハラーゼ(EC 3.2.1.28)およびエンド−1,3−β−グルカナーゼ(EC 3.2.1.39)
(10)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)およびエンド−1,3−β−グルカナーゼ(EC 3.2.1.39)
(11)α−α−トレハラーゼ(EC 3.2.1.28)およびエンド−1,6−β−グルカナーゼ(EC 3.2.1.75)
(12)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)およびエンド−1,6−β−グルカナーゼ(EC 3.2.1.75)
(13)α−α−トレハラーゼ(EC 3.2.1.28)およびエンド−1,3(4)−β−グルカナーゼ(EC 3.2.1.6)
(14)α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)およびエンド−1,3(4)−β−グルカナーゼ(EC 3.2.1.6)
(15)上記(1)〜(14)の組み合わせのいずれか、ならびにグルカン1,3−β−グルコシダーゼ(EC 3.2.1.58)、グルカン1,6−β−グルコシダーゼおよびβ−グルコシダーゼ(EC 3.2.1.21)からなるエキソグルカナーゼ類からなる群から選択される1種または複数種の酵素
(16)上記(1)〜(14)の組み合わせのいずれか、およびグルカン1,3−β−グルコシダーゼ(EC 3.2.1.58)
(17)上記(1)〜(14)の組み合わせのいずれか、およびグルカン1,6−β−グルコシダーゼ
(18)上記(1)〜(14)の組み合わせのいずれか、およびβ−グルコシダーゼ(EC 3.2.1.21)
グルコースおよびトレハロースは、Aminex HPX−87Gカラム(BioRad)を備えたHPLCを用いて測定した。トレハロースおよびグルコースの保持時間は、それぞれ6,65分および7,93分であった。
[実施例1]
[還元糖含有酵母抽出物の製造]
サッカロミセス・セレビシエ(Saccharomyces cerevisiae)(乾燥物20重量%)のクリーム酵母に、バチルス・リケニフォルミス(Bacillus licheniformis)エンドプロテアーゼ(Alcalase, Novozymes, Denmark)を10mg/g(乾燥物基準)加えた。接触条件は、53℃、pH6で4時間、その後、60℃、pH6で2時間、その後、53℃、pH5.3で16時間、その後、70℃で30分間として、プロテアーゼを不活性化した。次に、pHをpH4.5に低下させ、温度を55℃に低下させ、タラロマイセス(Talaromyces)からのエンド−1,3−ベータ−グルコシダーゼ含有酵素混合物(Filtrase NL(登録商標)−DSM Food Specialties,オランダ)10mg/g、グルコアミラーゼ(Bakezyme AG800,DSM Food Specialties,オランダ,1mg/g)および真菌アミラーゼ(DSM Food Specialties,オランダ)を加えた。この接触をさらに6時間続けた。その後、温度を50℃に下げ、ベータ−グルカナーゼ、セルラーゼ、プロテアーゼおよびキチナーゼの混合物をpH4.5で加え(トリコデルマ・アルジアヌム(Trichoderma harzianum)からの細胞溶解酵素(Lysing Enzymes),1mg/g 乾燥物基準,Sigma Aldrich)、17.5時間保持した。
[牛肉種反応フレーバーの製造]
実施例1の酵母抽出物粉末(酵母抽出物A粉末)28.7g、反応フレーバー6.9g、および高オレイン酸ヒマワリ油(HOZOL,Brenntag,オランダ)0.35gを混合してブレンド物を調製した。ブレンド物の中の反応フレーバーは、国際公開第2010/037783号パンフレットの実施例に記載の押出法により調製した(正確な組成および条件は表2を参照)。ブレンド物中の、酵母抽出物粉末:反応フレーバー:高オレイン酸ヒマワリ油の比は、79:20:1であった。続いて、ブレンド物を、125℃で3分間、100rpmのスクリュー速度の2軸スクリュー押出機内で加熱した。室温に冷却後、押出物(反応フレーバー)を微細な褐色粉末に粉体化し、プラスチック製の瓶に入れて保管した。反応フレーバーを、熟練した専門家集団により評価した。
実施例1の酵母抽出物粉末(グルコース濃度12%)31.5g、Maxarome(登録商標)Plus(オランダ、DelftのDSM Food Specialtiesから入手可能なサッカロミセス・セレビシエ(Saccharomyces cerevisiae)からの酵母抽出物)3.1g、および高オレイン酸ヒマワリ油(HOZOL)0.35gを混合してブレンド物を調製した。酵母抽出物粉末:Maxarome(登録商標)Plus:高オレイン酸ヒマワリ油の比は90:9:1であった。続いて、ブレンド物を、140℃で3分間、150rpmのスクリュー速度の2軸スクリュー押出機内で加熱した。室温に冷却後、押出物(反応フレーバー)を微細な褐色粉末に粉体化し、プラスチック製の瓶に入れて保管した。反応フレーバーはローストした肉のフレーバーを有した。
実施例1の手順で、酵母抽出物Bを製造した。実施例1におけるように、噴霧乾燥により粉末を調製した。乾燥重量含有率は97.3%であり、タンパク質含有率(8重量%のケルダール法窒素に基づく)は50.1重量%であった。
サッカロミセス・セレビシエ(Saccharomyces cerevisiae)のクリーム酵母(乾燥物20重量%)に60℃、5分間の熱ショックを与えた。その後、バチルス・リケニフォルミス(Bacillus licheniformis)エンドプロテアーゼ(Alcalase, Novozymes,デンマーク)10mg/g(乾燥分基準)を加えた。接触条件は、60℃、pH6で4時間、その後、51.5℃、pH5.1で16時間とした。
Claims (18)
- 全乾燥物重量に対して少なくとも1重量%で、かつ30%以下の還元糖を含む酵母由来製品の製造方法であって、
a.酵母細胞を含む懸濁液をエンドプロテアーゼと接触させて、前記酵母のタンパク質を加水分解させる工程であって、前記酵母細胞が、酵母細胞の全乾燥物重量に対して、少なくとも1%、かつ30%までのトレハロースを含む、工程と、
b.工程a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)と接触させる工程と
を含む酵母由来製品の製造方法。 - 工程a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)およびグルコアミラーゼ(EC 3.2.1.3)と接触させる請求項1に記載の方法。
- 工程a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)、ならびにエンドグルカナーゼおよびエキソグルカナーゼからなる群から選択される1種または複数種の酵素と接触させる請求項1に記載の方法。
- 工程a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)、グルコアミラーゼ(EC 3.2.1.3)、ならびにエンドグルカナーゼおよびエキソグルカナーゼからなる群から選択される1種または複数種の酵素と接触させる請求項1〜3のいずれか一項に記載の方法。
- 前記エンドグルカナーゼが、エンド−1,3−β−グルカナーゼ(EC 3.2.1.39)、エンド−1,6−β−グルカナーゼ(EC 3.2.1.75)およびエンド−1,3(4)−β−グルカナーゼ(EC 3.2.1.6)からなる群から選択される請求項3又は4に記載の方法。
- 前記エキソグルカナーゼが、グルカン1,3−β−グルコシダーゼ(EC 3.2.1.58)およびグルカン1,6−β−グルコシダーゼからなる群から選択される請求項3又は4に記載の方法。
- 工程(b)で得られた酵母由来製品を固液分離工程に供して、不溶分を除去する工程をさらに含む請求項1〜6のいずれか一項に記載の方法。
- 前記酵母由来製品が酵母自己消化物である請求項1〜7のいずれか一項に記載の方法。
- 前記酵母由来製品が酵母抽出物である請求項1〜8のいずれか一項に記載の方法。
- 前記酵母由来製品を乾燥させる工程をさらに含む請求項1〜9のいずれか一項に記載の方法。
- 全乾燥物重量に対して少なくとも1重量%で、かつ30%以下の還元糖を含み、かつ前記還元糖は酵母由来製品の製造に使用される酵母細胞に含まれるオリゴサッカライドおよびポリサッカライドに由来するものであり、酵母自己消化物である酵母由来製品。
- 前記還元糖がグルコースである請求項11に記載の酵母由来製品。
- c1.請求項11又は12に定義される酵母由来製品を、反応フレーバーを得るための温度および水分含有率の条件下でインキュベートする工程
を含む反応フレーバーの製造方法。 - a.酵母細胞を含む懸濁液をエンドプロテアーゼと接触させて、前記酵母のタンパク質を加水分解させる工程であって、前記酵母細胞が、酵母細胞の全乾燥物重量に対して、少なくとも1%、かつ30%までのトレハロースを含む、工程と、
b.工程a)で得られた調製物を、α−α−トレハラーゼ(EC 3.2.1.28)と接触させる工程と、
c2.工程b)で得られた酵母由来製品を、反応フレーバーを得るための温度および水分含有率の条件下でインキュベートする工程と
を含み、前記工程b)で得られた酵母由来製品は、全乾燥物重量に対して少なくとも1重量%で、かつ30%以下の還元糖を含む、反応フレーバーの製造方法。 - 1種または複数種の追加成分を添加する工程を含む請求項13又は14に記載の方法。
- 前記1種または複数種の追加成分が酵母由来のものである請求項15に記載の方法。
- 前記1種または複数種の追加成分が反応フレーバーである請求項15に記載の方法。
- 工程c1)又はc2)におけるインキュベーションが押出機で行われる請求項13〜17のいずれか一項に記載の方法。
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WO2017050629A1 (en) | 2015-09-21 | 2017-03-30 | Dsm Ip Assets B.V. | Yeast cell wall derived flavour |
US10829748B2 (en) | 2016-06-10 | 2020-11-10 | Dsm Ip Assets B.V. | Mutant lipase and use thereof |
EP3581032A4 (en) * | 2017-02-08 | 2020-12-23 | Mitsubishi Corporation Life Sciences Limited | FLAVORING OIL AND GREASE |
EP3378334A1 (en) * | 2017-03-20 | 2018-09-26 | DSM IP Assets B.V. | Yeast cell wall derived flavour |
EP3485743A1 (en) * | 2017-11-21 | 2019-05-22 | Ohly GmbH | Endoglucanase-treated glucans |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2021049619A1 (ja) | 2019-09-13 | 2021-03-18 | アサヒグループ食品株式会社 | 酵母細胞壁由来分解物含有組成物及びその製造方法、並びに、その利用 |
EP4029945A4 (en) * | 2019-09-13 | 2024-03-13 | Asahi Group Foods, Ltd. | COMPOSITION CONTAINING DECOMPOSITION DERIVED FROM YEAST CELL WALL, PRODUCTION METHOD AND USE THEREOF |
Also Published As
Publication number | Publication date |
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EP2713774B1 (en) | 2019-06-26 |
CA2837023A1 (en) | 2012-12-06 |
KR20140030223A (ko) | 2014-03-11 |
SG194719A1 (en) | 2013-12-30 |
US20140099402A1 (en) | 2014-04-10 |
EP2713774A1 (en) | 2014-04-09 |
KR102014550B1 (ko) | 2019-08-26 |
US10786000B2 (en) | 2020-09-29 |
CN103582428B (zh) | 2016-10-26 |
WO2012163668A1 (en) | 2012-12-06 |
CA2837023C (en) | 2020-04-28 |
ZA201308897B (en) | 2016-08-31 |
BR112013030535A2 (pt) | 2017-06-06 |
SG10201604324WA (en) | 2016-07-28 |
JP2014515273A (ja) | 2014-06-30 |
DK2713774T3 (da) | 2019-09-23 |
CN103582428A (zh) | 2014-02-12 |
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