JP6074361B2 - ホエイを利用した乳加工食品およびその製造方法 - Google Patents
ホエイを利用した乳加工食品およびその製造方法 Download PDFInfo
- Publication number
- JP6074361B2 JP6074361B2 JP2013512460A JP2013512460A JP6074361B2 JP 6074361 B2 JP6074361 B2 JP 6074361B2 JP 2013512460 A JP2013512460 A JP 2013512460A JP 2013512460 A JP2013512460 A JP 2013512460A JP 6074361 B2 JP6074361 B2 JP 6074361B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- gel
- lactoglobulin
- gelled food
- whey
- 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.)
- Active
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims description 69
- 102000007544 Whey Proteins Human genes 0.000 title claims description 64
- 239000005862 Whey Substances 0.000 title claims description 37
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 235000013336 milk Nutrition 0.000 title description 25
- 239000008267 milk Substances 0.000 title description 25
- 210000004080 milk Anatomy 0.000 title description 25
- 235000021067 refined food Nutrition 0.000 title description 11
- 239000002994 raw material Substances 0.000 claims description 64
- 235000013305 food Nutrition 0.000 claims description 58
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 102000008192 Lactoglobulins Human genes 0.000 claims description 43
- 108010060630 Lactoglobulins Proteins 0.000 claims description 43
- 238000000855 fermentation Methods 0.000 claims description 38
- 230000004151 fermentation Effects 0.000 claims description 34
- 102000004169 proteins and genes Human genes 0.000 claims description 34
- 108090000623 proteins and genes Proteins 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 16
- 244000005700 microbiome Species 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 230000009965 odorless effect Effects 0.000 claims description 8
- 230000009967 tasteless effect Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 238000001879 gelation Methods 0.000 claims 1
- 239000000499 gel Substances 0.000 description 88
- 235000021119 whey protein Nutrition 0.000 description 32
- 235000018102 proteins Nutrition 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 235000013365 dairy product Nutrition 0.000 description 15
- 108090000942 Lactalbumin Proteins 0.000 description 12
- 102000004407 Lactalbumin Human genes 0.000 description 12
- 235000021241 α-lactalbumin Nutrition 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 11
- 239000007858 starting material Substances 0.000 description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000008101 lactose Substances 0.000 description 8
- 108050008461 Beta-lactoglobulin Proteins 0.000 description 6
- 108010076119 Caseins Proteins 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- 235000015140 cultured milk Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000002523 gelfiltration Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000001728 nano-filtration Methods 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001608472 Bifidobacterium longum Species 0.000 description 1
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 description 1
- 241000186148 Bifidobacterium pseudolongum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 229940004120 bifidobacterium infantis Drugs 0.000 description 1
- 229940009291 bifidobacterium longum Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000975 co-precipitation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000729 poly(L-lysine) polymer Polymers 0.000 description 1
- 239000005518 polymer electrolyte Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011102287 | 2011-04-28 | ||
| JP2011102287 | 2011-04-28 | ||
| PCT/JP2012/061325 WO2012147906A1 (fr) | 2011-04-28 | 2012-04-27 | Produit laitier dans lequel est utilisé du petit lait et son procédé de fabrication |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2012147906A1 JPWO2012147906A1 (ja) | 2014-07-28 |
| JP6074361B2 true JP6074361B2 (ja) | 2017-02-01 |
Family
ID=47072418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013512460A Active JP6074361B2 (ja) | 2011-04-28 | 2012-04-27 | ホエイを利用した乳加工食品およびその製造方法 |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6074361B2 (fr) |
| CN (1) | CN103491791B (fr) |
| HK (1) | HK1188544A1 (fr) |
| SG (1) | SG194676A1 (fr) |
| WO (1) | WO2012147906A1 (fr) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015111357A1 (fr) * | 2014-01-23 | 2015-07-30 | カルピス株式会社 | Boisson lactique acide et son procédé de production |
| CN106798345B (zh) * | 2015-11-26 | 2021-02-12 | 内蒙古伊利实业集团股份有限公司 | 具透明强凝胶性的β-乳球蛋白制品及其制备方法与应用 |
| CA3104736A1 (fr) | 2018-06-27 | 2020-01-02 | Arla Foods Amba | Preparation de boisson a base de beta-lactoglobuline a ph neutre |
| WO2024058228A1 (fr) * | 2022-09-14 | 2024-03-21 | 株式会社明治 | Procédé de production d'une matière première lactée à teneur élevée en protéines |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0771448B2 (ja) * | 1990-11-22 | 1995-08-02 | 雪印乳業株式会社 | ノンファットアイスクリーム及びその製造法 |
| JP2000507831A (ja) * | 1996-04-09 | 2000-06-27 | コモンウェルス・サイエンティフィック・アンド・インダストリアル・リサーチ・オーガニゼイション | 食品原料成分 |
| JP2007509619A (ja) * | 2003-10-30 | 2007-04-19 | アルラ・フーズ・エイ・エム・ビィ・エイ | 低脂肪スプレッド製造において有用な安定剤 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ540406A (en) * | 2002-11-29 | 2008-04-30 | Campina Bv | Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein |
| JP2007166924A (ja) * | 2005-12-19 | 2007-07-05 | Sanei Gen Ffi Inc | フィリング材 |
| JP2008029292A (ja) * | 2006-07-31 | 2008-02-14 | Sanei Gen Ffi Inc | 冷菓及び冷菓の風味・食感改良方法 |
| CN101677587B (zh) * | 2007-04-26 | 2014-05-28 | 株式会社明治 | 发酵乳清调制物及其制造方法 |
-
2012
- 2012-04-27 JP JP2013512460A patent/JP6074361B2/ja active Active
- 2012-04-27 SG SG2013080072A patent/SG194676A1/en unknown
- 2012-04-27 WO PCT/JP2012/061325 patent/WO2012147906A1/fr active Application Filing
- 2012-04-27 CN CN201280019925.XA patent/CN103491791B/zh active Active
-
2014
- 2014-02-11 HK HK14101267.8A patent/HK1188544A1/xx not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0771448B2 (ja) * | 1990-11-22 | 1995-08-02 | 雪印乳業株式会社 | ノンファットアイスクリーム及びその製造法 |
| JP2000507831A (ja) * | 1996-04-09 | 2000-06-27 | コモンウェルス・サイエンティフィック・アンド・インダストリアル・リサーチ・オーガニゼイション | 食品原料成分 |
| JP2007509619A (ja) * | 2003-10-30 | 2007-04-19 | アルラ・フーズ・エイ・エム・ビィ・エイ | 低脂肪スプレッド製造において有用な安定剤 |
Non-Patent Citations (6)
| Title |
|---|
| JPN6012027396; ＰＥＡＲＣＥ Ｒ． Ｊ．: 'Ａｐｐｌｉｃａｔｉｏｎｓ ｆｏｒ ｃｈｅｅｓｅ ｗｈｅｙ ｐｒｏｔｅｉｎ ｆｒａｃｔｉｏｎｓ' ＣＳＩＲＯ Ｆｏｏｄ Ｒｅｓｅａｒｃｈ Ｑｕａｒｔｅｒｌｙ Ｖｏｌ．５１， Ｎｏｓ．１＆２, 1991, ｐ．７４-８５ * |
| JPN6012041651; ＴＡＮＧ Ｑ． ｅｔ ａｌ．: 'Ｏｓｃｉｌｌａｔｏｒｙ Ｒｈｅｏｌｏｇｉｃａｌ Ｃｏｍｐａｒｉｓｏｎ ｏｆ ｔｈｅ Ｇｅｌｌｉｎｇ Ｃｈａｒａｃｔｅｒｉｓｔｉｃｓ ｏｆ Ｅｇｇ Ｗｈｉｔｅ， Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔ' Ｊ． Ａｇｒｉｃ． Ｆｏｏｄ Ｃｈｅｍ． ｖｏｌ．４２, 1994, ｐ．２１２６-３０ * |
| JPN6012041654; ＭＣＳＷＩＮＥＹ Ｍ． ｅｔ ａｌ．: 'Ｔｈｅｒｍａｌ ａｇｇｒｅｇａｔｉｏｎ ａｎｄ ｇｅｌａｔｉｏｎ ｏｆ ｂｏｖｉｎｅ beta-ｌａｃｔｏｇｌｏｂｕｌｉｎ' Ｆｏｏｄ Ｈｙｄｒｏｃｏｌｌｏｉｄｓ ｖｏｌ．８, 1994, ｐ．４４１-５３ * |
| JPN6012041658; ＳＴＡＤＩＮＧ Ｍ． ｅｔ ａｌ．: 'Ｌａｒｇｅ ｄｅｆｏｒｍａｔｉｏｎ ｐｒｏｐｅｒｔｉｅｓ ｏｆ beta-ｌａｃｔｏｇｌｏｂｕｌｉｎ ｇｅｌ ｓｔｒｕｃｔｕｒｅｓ' Ｆｏｏｄ Ｈｙｄｒｏｃｏｌｌｏｉｄｓ ｖｏｌ．５, 1991, ｐ．３３９-５２ * |
| JPN6012041661; ＤＵＦＯＵＲ Ｅ． ｅｔ ａｌ．: 'Ｉｎｖｅｓｔｉｇａｔｉｏｎ ｏｆ beta-Ｌａｃｔｏｇｌｏｂｕｌｉｎ Ｇｅｌａｔｉｏｎ ｉｎ Ｗａｔｅｒ／Ｅｔｈａｎｏｌ Ｓｏｌｕｔｉｏｎｓ' Ｉｎｔ． Ｄａｉｒｙ Ｊ． ｖｏｌ．８, 1998, ｐ．８７-９３ * |
| JPN6012041665; ＲＥＳＣＨ Ｊ． Ｊ． ｅｔ ａｌ．: 'beta-Ｌａｃｔｏｇｌｏｂｕｌｉｎ ｇｅｌａｔｉｏｎ ａｎｄ ｄｅｒｉｖａｔｉｚａｔｉｏｎ： ｅｆｆｅｃｔ ｏｆ ａｃｉｄｕｌａｎｔ ｓｅｌｅｃｔｉｏｎ ａｎｄ ｈｅａｔｉｎｇ ｃｏｎｄｉｔｉｏｎｓ' Ｊ． Ｆｏｏｄ Ｓｃｉ． ｖｏｌ．７０, 2005, Ｃ７９-Ｃ８６ * |
Also Published As
| Publication number | Publication date |
|---|---|
| SG194676A1 (en) | 2013-12-30 |
| JPWO2012147906A1 (ja) | 2014-07-28 |
| CN103491791B (zh) | 2015-10-14 |
| HK1188544A1 (en) | 2014-05-09 |
| CN103491791A (zh) | 2014-01-01 |
| WO2012147906A1 (fr) | 2012-11-01 |
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