JPH0413979B2 - - Google Patents
Info
- Publication number
- JPH0413979B2 JPH0413979B2 JP62094650A JP9465087A JPH0413979B2 JP H0413979 B2 JPH0413979 B2 JP H0413979B2 JP 62094650 A JP62094650 A JP 62094650A JP 9465087 A JP9465087 A JP 9465087A JP H0413979 B2 JPH0413979 B2 JP H0413979B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- parts
- rice crackers
- drying
- flavored
- 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.)
- Expired - Lifetime
Links
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 48
- 244000294411 Mirabilis expansa Species 0.000 claims description 48
- 235000013536 miso Nutrition 0.000 claims description 48
- 235000019685 rice crackers Nutrition 0.000 claims description 41
- 238000001035 drying Methods 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 13
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 239000003765 sweetening agent Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- 235000008753 Papaver somniferum Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 235000015067 sauces Nutrition 0.000 description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000056139 Brassica cretica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、味噌風味を有する煎餅の製造方法に
関するものであり、更に詳しくは、乾燥時に焦げ
ることなく、また乾燥後べとつきがないばかりで
なく味噌風味を維持することが出来る煎餅の製造
方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing rice crackers having a miso flavor.More specifically, the present invention relates to a method for producing rice crackers having a miso flavor. The present invention relates to a method for producing rice crackers that can maintain the miso flavor.
［従来の技術］
煎餅には、いろいろな種類があり、例えば素地
の中に風味用材料を添加したものとして、胡麻煎
餅や大豆を入れた大豆煎餅等があり、また素地の
表面に味噌味用組成物を被覆して味付をしたもの
に、醤油味煎餅、塩味煎餅、味噌味煎餅、砂糖味
煎餅、にんにく煎餅や各種の珍味を被覆した煎餅
等があるが、煎餅の味付方法には、一般に後者の
如く煎餅素地に味噌味用組成物を付着させたもの
が多い。[Prior art] There are various types of rice crackers.For example, there are sesame rice crackers and soybean rice crackers containing soybeans, which have flavoring materials added to the base, and miso-flavored rice crackers with miso flavoring added to the surface of the base. There are soy sauce-flavored rice crackers, salt-flavored rice crackers, miso-flavored rice crackers, sugar-flavored rice crackers, garlic rice crackers, and rice crackers coated with various delicacies, which are coated with a composition and flavored. Generally, there are many rice crackers like the latter, in which a miso flavoring composition is attached to the rice cracker base.
これらの中で、例えば醤油味煎餅は、醤油、味
噌（極少量）、砂糖および味の素（登録商標）等
を含む醤油味用組成物を煎餅素地に被覆し、95℃
〜150℃の温度で乾燥することにより製造される
が、この時に使用される味噌は、醤油味風味の助
剤として使用されるもので、醤油と味噌との比率
は１対0.5という非常に僅かな量であり、これに
よりまろやかな醤油味を現出しているものであ
る。 Among these, for example, soy sauce flavored rice crackers are made by coating a rice cracker base with a soy sauce flavoring composition containing soy sauce, miso (a very small amount), sugar, Ajinomoto (registered trademark), etc.
It is produced by drying at a temperature of ~150℃, but the miso used at this time is used as an auxiliary agent for the soy sauce flavor, and the ratio of soy sauce to miso is very small at 1:0.5. This amount gives it a mellow soy sauce taste.
［発明が解決しようとする問題点］
従来、味噌味煎餅なる試みは、なされてはいる
が、通常では味噌の量が少ないと乾燥時に味噌風
味が飛んでしまい味噌味のしないものしか得られ
ないばかりか、乾燥後、味噌味用組成物が十分付
着しないものしか得られない。また味噌の量を増
すと乾燥時に焦げてしまい、とても味噌風味どこ
ろではなく、なかなか味噌風味のある煎餅が得ら
れないのが実情である。[Problems to be solved by the invention] Previous attempts have been made to make miso-flavored rice crackers, but normally if the amount of miso is small, the miso flavor will be lost during drying, resulting in only products without miso flavor. Not only that, but the miso flavoring composition does not adhere sufficiently after drying. In addition, if the amount of miso is increased, it will burn during drying, and the reality is that it is difficult to obtain rice crackers with a miso flavor.
本発明者は、この点に鑑み、鋭意研究を重ねた
結果、味噌と甘味料との割合を調節して、甘味料
で味噌に甘みを付けると共に乾燥時に十分付着す
る付着剤の作用をもたせたものであり、しかも乾
燥時に焦げることなく、また乾燥後べとつきがな
い味噌風味のある煎餅を発明するに至つた。 In view of this, the inventors of the present invention have conducted intensive research and have adjusted the ratio of miso and sweetener to give miso a sweet taste and to have the effect of an adhesive that adheres sufficiently during drying. This led to the invention of a miso-flavored rice cracker that is easy to use, does not burn during drying, and does not become sticky after drying.
本発明の目的は、味噌味用組成物が十分付着す
ると共に乾燥時に焦げることなく、また乾燥後べ
とつきがない味噌風味を維持した味噌味煎餅の製
造方法を提供することにある。 An object of the present invention is to provide a method for producing miso-flavored rice crackers to which a miso-flavoring composition adheres sufficiently, does not burn during drying, and maintains miso flavor without stickiness after drying.
更に、もう１つの目的は味噌風味の中に辛味を
付与した味噌味煎餅の製造方法を提供することに
ある。 Another object of the present invention is to provide a method for producing miso-flavored rice crackers with spiciness added to the miso flavor.
［問題点を解決するための手段］
したがつて、本発明は、前記問題点を解決する
ために、なされたものであり、本発明は、味噌と
甘味料の割合を主成分とし、それにみりん、アル
コールおよび調味料等を加えて、味噌味用組成物
を造り、これを煎餅素地に付着乾燥せしめること
により味噌味煎餅を製造することにある。[Means for Solving the Problems] Therefore, the present invention has been made to solve the above-mentioned problems. To produce miso-flavored rice crackers by adding alcohol, seasonings, etc. to prepare a composition for miso flavor, and drying the composition by adhering it to a base of rice crackers.
本発明を更に具体的に説明すると、本発明は、
味噌30〜400部、甘味料50〜600部、醤油10〜200
部、みりん５〜65部、アルコール0.8〜110部、グ
ルタミン酸ソーダ0.1〜45部及びだしの素（登録
商標）0.06〜１部を含む味噌味用組成物（以下、
「たれ」という。）を煎餅素地に付着させた後、70
℃〜90℃の温度及び３〜５時間で乾燥することを
特徴とする味噌味煎餅の製造方法にある。 To explain the present invention more specifically, the present invention includes:
Miso 30-400 parts, sweetener 50-600 parts, soy sauce 10-200 parts
A miso flavoring composition (hereinafter referred to as
It's called "sauce." ) to the rice cracker base, 70
A method for producing miso-flavored rice crackers, characterized by drying at a temperature of ℃ to 90℃ and for 3 to 5 hours.
味噌としては、白味噌、赤味噌、麹味噌等が用
いられるが、好ましくは、赤味噌がよい。 As the miso, white miso, red miso, koji miso, etc. are used, but red miso is preferable.
甘味料としては、葡萄糖、蔗糖等が用いられ、
特に蔗糖の場合は白ザラメ、白砂糖や黒砂糖等を
用いることができる。この甘味料は、味噌に甘み
を付与すると共に煎餅素地に後述のたれを乾燥後
にも十分付着させる作用を有する。 Glucose, sucrose, etc. are used as sweeteners.
In particular, in the case of sucrose, white sugar, white sugar, brown sugar, etc. can be used. This sweetener has the effect of imparting sweetness to the miso and allowing the sauce described below to adhere sufficiently to the rice cracker base even after drying.
アルコールとしては、日本酒が好ましい。更に
味噌風味を辛みを与えるために、唐辛子等の芥子
を加えることができる。 As the alcohol, Japanese sake is preferred. Furthermore, to add spiciness to the miso flavor, mustard seeds such as chili peppers can be added.
本発明は、前記の各材料を混合して「たれ」を
造るが、まず味噌、甘味料、醤油及びみりんを一
緒に入れ、加熱しながら十分撹拌混合し甘味料が
均一に溶けるまで行なう。つぎに日本酒、グルタ
ミン酸ソーダ及びだしの素を加え撹拌を続ける。 In the present invention, the "sauce" is made by mixing the above-mentioned ingredients. First, miso, sweetener, soy sauce, and mirin are added together, and stirred and mixed thoroughly while heating until the sweetener is uniformly dissolved. Next, add the sake, sodium glutamate, and dashi stock and continue stirring.
前者の混合時間は、10分〜30分、また後者の混
合時間は３分〜25分が好ましい。撹拌は、通常適
宜の方法で行えばよい。 The mixing time for the former is preferably 10 minutes to 30 minutes, and the mixing time for the latter is preferably 3 minutes to 25 minutes. Stirring may be performed by any suitable method.
得られた「たれ」は、煎餅素地に通常の方法で
塗布ないし付着させる。例えば、刷毛による被覆
方法、「たれ」に浸漬する方法、該液と煎餅素地
とを混ぜて付着させる方法などの各種の方法が用
いられる。 The obtained "sauce" is applied or adhered to the base of the rice cracker using a conventional method. For example, various methods can be used, such as a coating method using a brush, a method of dipping in a "sauce", and a method of mixing the liquid with the rice cracker base and attaching it.
煎餅素地に「たれ」を付着させた後、乾燥工程
で乾燥するが、この乾燥温度としては、70℃〜90
℃であり、また乾燥時間は、３〜５時間である。 After attaching the sauce to the rice cracker base, it is dried in the drying process, and the drying temperature ranges from 70℃ to 90℃.
℃, and the drying time is 3 to 5 hours.
乾燥温度が70℃より低いと乾燥するのに長時間
かかるので経済的に不利となり、90℃より高いと
すぐに焦げるので、好ましくない。 If the drying temperature is lower than 70°C, it will take a long time to dry, which is economically disadvantageous, and if it is higher than 90°C, it will burn quickly, which is undesirable.
乾燥時間は、３時間より短いと実質的に乾燥し
ないで、べとべとして手を汚し、また５時間を越
えると焦げてくるので好ましくない。 If the drying time is shorter than 3 hours, it will not be substantially dried and your hands will become sticky, and if the drying time exceeds 5 hours, it will become burnt, which is not preferable.
本発明の「たれ」において、味噌30〜400部は
該組成物における割合として、味噌風味を出すた
めに必要な量であり、甘味料を50〜600部に限定
したのは、乾燥時に味噌はそのままでは煎餅素地
に付着しずらいので、煎餅素地に味噌を付着させ
るための付着剤を甘み付けとを兼ねたもので、こ
れにより付着が十分行なえると共に甘みのあるま
ろやかな味噌風味が得られる。 In the "sauce" of the present invention, 30 to 400 parts of miso is the amount necessary to bring out the miso flavor as a proportion in the composition, and the reason why the sweetener is limited to 50 to 600 parts is because miso is As it is difficult for the miso to adhere to the senbei base as it is, the adhesive used to make the miso adhere to the senbei base also serves as a sweetener.This allows for sufficient adhesion and provides a sweet and mellow miso flavor. .
したがつて、味噌と甘味料とは十分均一に混合
する。更に甘味料を甘みとして使用する場合はザ
ラメ等を「たれ」を被覆した煎餅の表面に付着さ
せてもよい。 Therefore, the miso and the sweetener should be thoroughly and uniformly mixed. Furthermore, when a sweetener is used as a sweetener, grains or the like may be attached to the surface of the rice cracker coated with the "sauce".
この他醤油10〜200部、みりん５〜65部、アル
コール0.8〜110部、グルタミン酸ソーダ0.1〜45
部及びだしの素（登録商標）0.06〜１部の範囲で
用いることにより、味噌風味の味を一層よくする
ことができる。 In addition, 10 to 200 parts of soy sauce, 5 to 65 parts of mirin, 0.8 to 110 parts of alcohol, 0.1 to 45 parts of sodium glutamate
By using 0.06 to 1 part of Dashi-no-moto (registered trademark), the taste of miso flavor can be further improved.
［実施例］
本発明は、さらに具体的な味噌煎餅の製造方法
を挙げて、説明するが、これは説明のための一例
に過ぎず、本発明は、これに限定されるものでは
ない。[Example] The present invention will be described by citing a more specific method for producing miso rice crackers, but this is only an example for explanation, and the present invention is not limited thereto.
実施例 １
まず容器に、赤味噌3800ｇ、白ザラメ5500ｇ、
醤油800ｇ及びみりん50ｇを入れ、これらを均一
に混合するために混合機により加熱しながら掻き
混ぜた。混合時間は22分かかつた。更に日本酒80
ｇグルタミン酸ソーダ40ｇ及びだしの素0.8ｇを
加えて沸騰するまで加熱した。この間６分を要し
た。このようにして得られた「たれ」を煎餅素地
に刷毛により塗布し、網の上で乾燥温度86℃に維
持しながら、４時間20分かかつて乾燥した。Example 1 First, in a container, put 3800g of red miso, 5500g of white sugar,
800 g of soy sauce and 50 g of mirin were added, and stirred while heating with a mixer to mix them uniformly. Mixing time took 22 minutes. Furthermore, sake 80
40 g of sodium glutamate and 0.8 g of dashi stock were added and heated until it boiled. This took 6 minutes. The thus obtained "sauce" was applied to the rice cracker base with a brush and dried on a screen for 4 hours and 20 minutes while maintaining the drying temperature at 86°C.
得られた製品は滑らかに被覆された色合のよい
外観を示し、また手触りはべと付かず、しかも食
べて味あうと味噌風味が口の中に広がり格別の美
味しさがあつた。 The obtained product had a smooth coated appearance with a good color, was not sticky to the touch, and had an exceptional taste with a miso flavor that spread in the mouth when eaten.
実施例 ２
赤味噌4200ｇ、蜂蜜6000ｇ及び唐辛子（一味芥
子）1.2ｇを用いる以外は実施例１と同様にして、
「たれ」を製造した。Example 2 Same as Example 1 except that 4200g of red miso, 6000g of honey and 1.2g of chili pepper (Ichimi mustard) were used.
Manufactured "sauce".
このようにして得られた「たれ」を煎餅素地に
刷毛により塗布し、網の上で乾燥温度86℃に維持
しながら、４時間20分かかつて乾燥した。 The thus obtained "sauce" was applied to the rice cracker base with a brush and dried on a screen for 4 hours and 20 minutes while maintaining the drying temperature at 86°C.
得られた芥子入り製品は、滑らかに被覆された
色合のよい外観を示し、また手触りはべと付か
ず、しかも味噌風味の中にピリツと辛い味のする
美味しいものが得られた。 The obtained mustard-containing product had a smoothly coated appearance with a good color, was not sticky to the touch, and was delicious with a spicy and spicy taste in the miso flavor.
なお、煎餅素地に「たれ」を被覆する方法は、
刷毛により塗布する方法に変えて樽などの容器の
中へ煎餅素地と「たれ」とを入れて一緒に撹拌混
合する方法等を行なうことができる。 In addition, the method of coating the ``sauce'' on the rice cracker base is as follows.
Instead of applying with a brush, it is also possible to put the rice cracker base and sauce into a container such as a barrel and stir and mix them together.
［本発明の効果］
従来は、味噌煎餅は味噌風味が飛んでしまい、
なかなか味噌味のするものが得られなかつたが、
本発明では、特許請求の範囲の如き製造方法を用
いたので、「たれ」が十分付着すると共に乾燥時
に焦げることなく、また乾燥後べとつきがない味
噌風味を維持した味噌味煎餅を製造することがで
きるという格別顕著な効果を奏するものである。[Effects of the present invention] Conventionally, miso rice crackers lost their miso flavor,
I had a hard time getting something that tasted like miso, but
In the present invention, since the manufacturing method as claimed in the claims is used, it is possible to manufacture miso-flavored rice crackers that retain the miso flavor to which the "sauce" adheres sufficiently, do not burn during drying, and are not sticky after drying. This has a particularly remarkable effect.
Claims (1)
200部、みりん５〜65部、アルコール0.8〜110部、
グルタミン酸ソーダ0.1〜45部及びだしの素（登
録商標）0.06〜１部を含む味噌味用組成物を煎餅
素地に付着させた後、70℃〜90℃の温度及び３〜
５時間で乾燥することを特徴とする味噌味煎餅の
製造方法。 ２ 味噌味用組成物に芥子を加えたことを特徴と
する特許請求の範囲第１項記載の味噌味煎餅の製
造方法。[Claims] 1. 30 to 400 parts of miso, 50 to 600 parts of sweetener, 10 to 600 parts of soy sauce
200 parts, mirin 5-65 parts, alcohol 0.8-110 parts,
After attaching a miso flavoring composition containing 0.1 to 45 parts of sodium glutamate and 0.06 to 1 part of Dashi Moto (registered trademark) to the rice cracker base, the composition is heated at a temperature of 70°C to 90°C and 3 to 30°C.
A method for producing miso-flavored rice crackers, which is characterized by drying in 5 hours. 2. The method for producing miso-flavored rice crackers according to claim 1, characterized in that poppy seeds are added to the miso-flavored composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62094650A JPS63258537A (en) | 1987-04-17 | 1987-04-17 | Preparation of japanese cracker seasoned with 'miso' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62094650A JPS63258537A (en) | 1987-04-17 | 1987-04-17 | Preparation of japanese cracker seasoned with 'miso' |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63258537A JPS63258537A (en) | 1988-10-26 |
| JPH0413979B2 true JPH0413979B2 (en) | 1992-03-11 |
Family
ID=14116131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62094650A Granted JPS63258537A (en) | 1987-04-17 | 1987-04-17 | Preparation of japanese cracker seasoned with 'miso' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63258537A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02299549A (en) * | 1989-05-12 | 1990-12-11 | Koshiishi Beika:Kk | Production of 'miso'-flavored japanese cracker |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5053599A (en) * | 1973-09-19 | 1975-05-12 | ||
| JPS5840059A (en) * | 1981-09-03 | 1983-03-08 | Asahimatsu Shokuhin Kk | Preparation of processed seasoned miso(fermented soybean paste |
| JPS5847464A (en) * | 1981-09-14 | 1983-03-19 | Yamaho:Kk | Seasoning and its preparation |
-
1987
- 1987-04-17 JP JP62094650A patent/JPS63258537A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5053599A (en) * | 1973-09-19 | 1975-05-12 | ||
| JPS5840059A (en) * | 1981-09-03 | 1983-03-08 | Asahimatsu Shokuhin Kk | Preparation of processed seasoned miso(fermented soybean paste |
| JPS5847464A (en) * | 1981-09-14 | 1983-03-19 | Yamaho:Kk | Seasoning and its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63258537A (en) | 1988-10-26 |
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