JPH0516817B2 - - Google Patents
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- Publication number
- JPH0516817B2 JPH0516817B2 JP63071786A JP7178688A JPH0516817B2 JP H0516817 B2 JPH0516817 B2 JP H0516817B2 JP 63071786 A JP63071786 A JP 63071786A JP 7178688 A JP7178688 A JP 7178688A JP H0516817 B2 JPH0516817 B2 JP H0516817B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- oils
- fat
- fats
- 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 - Fee Related
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- 239000003921 oil Substances 0.000 claims description 43
- 239000003925 fat Substances 0.000 claims description 22
- 244000146553 Ceiba pentandra Species 0.000 claims description 12
- 235000003301 Ceiba pentandra Nutrition 0.000 claims description 12
- DYLIWHYUXAJDOJ-OWOJBTEDSA-N (e)-4-(6-aminopurin-9-yl)but-2-en-1-ol Chemical compound NC1=NC=NC2=C1N=CN2C\C=C\CO DYLIWHYUXAJDOJ-OWOJBTEDSA-N 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 19
- 235000014593 oils and fats Nutrition 0.000 description 11
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 235000014594 pastries Nutrition 0.000 description 6
- 235000015108 pies Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 239000003054 catalyst Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000002199 base oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- ZYYZWCHPJMNJGY-UHFFFAOYSA-N cyclopropene-1-carboxylic acid Chemical class OC(=O)C1=CC1 ZYYZWCHPJMNJGY-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- ZVQOOHYFBIDMTQ-UHFFFAOYSA-N [methyl(oxido){1-[6-(trifluoromethyl)pyridin-3-yl]ethyl}-lambda(6)-sulfanylidene]cyanamide Chemical compound N#CN=S(C)(=O)C(C)C1=CC=C(C(F)(F)F)N=C1 ZVQOOHYFBIDMTQ-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
（産業上の利用分野）
本発明は可塑性油脂組成物に関し、特に高いス
プレツド性（伸展性）が要求されるパイ、ペース
トリー用マーガリン、シヨートニングあるいはそ
の他の食用加工油脂等の使用して好適な可塑性の
広い油脂組成物に関するものである。
（従来の技術）
一般にマーガリン、シヨートニング等に用いら
れる上述の高いスプレツド性が要求される油脂と
しては、通常大豆油、ナタネ油、コーン油、パー
ム油、サフラワー油あるいはそれらの硬化油等が
適度の稠度（可塑性）を具備するように配合して
製造される。
（発明が解決しようとする課題）
しかし、かかる油脂に関しては上記可塑性が適
度に保たれる温度域が比較的狭いことが指摘さ
れ、しかも一定水準の保形性が充分には絵がたい
等の問題があつた。
上述の保形性とは、換言すれば油脂における耐
熱性とを考えられ、又、上記スプレツド性が要求
される製品とは具体的にはパイ、ペーストリー用
等のマーガリンであり、いずれもこれらが使用さ
れる温度範囲において適切な可塑性を具備してい
ることが強く望まれている。
パイ、ペーストリー用の折り込み生地は、混練
粉生地と折り込み油脂とが混練時に同様に挙動し
て薄く伸びることが必要であり、該折り込み油脂
が硬くても軟らかすぎても良く知られた層状の良
好な仕上り品とはならない。素材が適度の柔軟性
を持ち、かつ可塑性を保つた状態で外側からの適
切な圧力によつて、生地中で折り込み油脂が薄層
として伸び、その結果独得の層状体となることが
パイ、ペーストリー用油脂（折り込み油脂）には
必須であるとされる。
これまで一般に知られていることは、油脂中に
固体脂の占める割合が約20〜40重量％であるもの
が良好な可塑性を示すとされる。ある温度で、固
体脂と液状油との割合を示すものとして固体脂含
量（Solid Fat Content、以下SFCとも言う）が
ある。このSFCが45重量％以上のものでは油脂が
硬度を増し外部からの圧力に対して伸びが小さ
く、又、同15重量％以下では軟らかすぎて容易に
溶解してしまう。SFCが20〜40重量％が適度に柔
軟性をもつ可塑性のある状態であり、パイ、ペー
ストリー生地、バターケーキ生地等にあつて重要
である。
（課題を解決するための手段）
ここに本発明者等は、可使用温度範囲が広く、
すなわち温度の変化及び機械的作業性に対して安
定したスプレツド性を有する特にパイ、ペースト
リー生地等に用いられる可塑性油脂に関して継続
して鋭意検討を行つた結果、カポツク油を特定の
条件下で水素添加して得られるトランス異性体20
重量％以上含む油脂を選択することによつて、パ
イ、ペーストリー生地が５〜30℃の範囲で可塑性
範囲が著しく拡大されることを見出し本発明を完
成した。
即ち、本発明はカポツク油をニツケル触媒の存
在下で水素添加して得られるトランス異性体20重
量％以上を含みかつ融点30〜45℃のカポツク硬化
油を全油脂中60〜90重量％配合させてなる可塑性
油脂組成物である。
本発明においてカポツク油とは、カポツクの木
の種子から得られる半乾性油で圧搾法、又は加圧
抽出法で採油される。そしてそれらの化学的特性
は一般に沃素価（IV）85〜112、ケン化価（SV）
182〜196、屈折率n25 D1.469〜1.473、比重d25 250.915
〜0.920である。また、ニツケル触媒は、食用油
脂の水素添加に用いられる触媒として実用的に量
も多く用いられているものである、という理由か
ら使用したもので、特別なものではない。
次に本発明で言うトランス異性体とは上述のカ
ポツク油の水素添加をニツケル触媒の存在下で行
い生成する幾何学的立体配置が天然油脂のシス型
に対してトランス型を形成するものであり、油脂
を構成する脂肪酸中、飽和脂肪酸（二重結合：
零）以外の不飽和脂肪酸（二重結合１個以上）に
おいて部分的に生成する。上記トランス異性体の
検出法は当油脂業界で一般的に行われている日本
油化学協会制定、基準油脂分析試験法（2.4.24孤
立トランス異性体）に準じ、又固体脂含量は同様
に基準油脂分析試験法（暫３−1983暫定固体脂含
量）に準じた。
（作用）
上記植物種子より得られる油脂においてカポツ
ク油はその構造中に環状構造の脂肪酸が存在する
ことは良く知られている。これらの脂肪酸は一般
にシクロプロペン酸と呼ばれ極めて不安定な脂肪
酸であるが、本発明においては該シクロプロペン
酸が水素添加されることにより、上述の物性特
に、スプレツド性（伸展性）に大きく関与しこれ
を改善するのである。
（実施例）
以下、実施例により、本発明を具体的に説明す
る。
実施例１〜４及び比較例１〜11
カポツク硬化油No.１はカポツク油（沃素価
IV96）２Kgを用い、ニツケル触媒、ユニケマ
（オランダ）製プリキヤツトPC−9906、0.5％
（対油）を添加し温度200℃の条件下でトランス異
性化を行つた。常法通り脱色及び脱臭を行い融点
36.2℃、ラトンス異性体含量50重量％、５℃及び
30℃の固体脂含量が50重量％及び28重量％のカポ
ツク硬化油を得た。カポツク硬化油No.２〜No.５は
実施例１（カポツク硬化油No.１）と同様の方法に
より水素添加を行い、下表の分析値のカポツク硬
化油を得た。カポツク硬化油No.６は水添温度を
140℃とした以外は実施例１と同様に行つた。次
にNo.７〜No.12は使用ベース油脂をナタネ油（IV
＝118）、大豆油（IV＝136）、コーン油（IV＝
120）に変えた以外は実施例１と同様の操作を行
つた。
上記のようにして得たベース油脂を同表組成の
如く配合し、同油脂824ｇ、水160ｇ、食塩12ｇ、
大豆レシチン２ｇ、モノグリセライド２ｇ及びβ
−カロチン少量を加えて混和乳化し小型マーガリ
ン製造機でスプレツド性の高いマーガリンを製造
した。得られたマーガリンを25℃で２日間熟成し
た後常法により物性の評価を行い結果を同表に示
した。
(Industrial Application Field) The present invention relates to a plastic oil composition, which has a plasticity suitable for use in pie and pastry margarine, shortening, and other edible processed oils and fats that require particularly high spreadability (extensibility). It relates to a wide range of oil and fat compositions. (Prior art) Generally, soybean oil, rapeseed oil, corn oil, palm oil, safflower oil, or their hydrogenated oils are used as oils and fats that are required to have the above-mentioned high spreadability and are generally used in margarine, snow toning, etc. It is manufactured by blending it so that it has the consistency (plasticity) of (Problem to be Solved by the Invention) However, it has been pointed out that the temperature range in which the above-mentioned plasticity is maintained appropriately is relatively narrow for such oils and fats, and furthermore, it is difficult to maintain a certain level of shape retention. There was a problem. In other words, the above-mentioned shape retention can be thought of as the heat resistance of oils and fats, and the products that require the above-mentioned spreadability include margarine for pies, pastries, etc. It is highly desirable that the material has appropriate plasticity over the temperature range in which it will be used. For folded dough for pies and pastries, it is necessary for the kneaded flour dough and folded fat to behave in the same way during kneading and to be stretched thinly. This will not result in a good finished product. When the material has appropriate flexibility and maintains its plasticity, by applying appropriate pressure from the outside, the fat and oil is folded into the dough and spreads out as a thin layer, resulting in a unique layered structure. It is said to be essential for oils and fats for Lee (folding oils and fats). It is generally known that oils and fats in which the proportion of solid fat in the fat is about 20 to 40% by weight exhibit good plasticity. Solid fat content (hereinafter also referred to as SFC) indicates the ratio of solid fat to liquid oil at a certain temperature. If the SFC is more than 45% by weight, the oil will become hard and will not elongate easily against external pressure, while if it is less than 15% by weight, it will be too soft and easily dissolve. SFC of 20 to 40% by weight is in a plastic state with appropriate flexibility, which is important for pie, pastry dough, butter cake dough, etc. (Means for Solving the Problems) Here, the present inventors have proposed a method that has a wide usable temperature range and
In other words, as a result of continuous and intensive research into plastic oils and fats used in pie and pastry dough, etc., which have stable spreadability against changes in temperature and mechanical workability, we have found that kapok oil can be hydrogenated under specific conditions. Trans isomer obtained by adding 20
The present invention was completed based on the discovery that by selecting an oil or fat containing at least % by weight, the plasticity range of pie and pastry dough can be significantly expanded in the range of 5 to 30°C. That is, in the present invention, 60 to 90% by weight of the total fat and oil is blended with hydrogenated Kapok oil containing 20% by weight or more of the trans isomer obtained by hydrogenating Kapotsk oil in the presence of a nickel catalyst and having a melting point of 30 to 45°C. This is a plastic oil and fat composition. In the present invention, kapoku oil is a semi-drying oil obtained from the seeds of kapoku trees and is extracted by a pressing method or a pressure extraction method. And their chemical properties are generally iodine value (IV) 85-112, saponification value (SV)
182-196, refractive index n 25 D 1.469-1.473, specific gravity d 25 25 0.915
~0.920. Further, the nickel catalyst was used because it is a catalyst that is practically used in large amounts as a catalyst for hydrogenation of edible oils and fats, and is not a special catalyst. Next, the trans isomer referred to in the present invention is one in which the geometric configuration produced by hydrogenating the above-mentioned kapok oil in the presence of a nickel catalyst forms a trans form compared to the cis form of natural fats and oils. , among the fatty acids that make up fats and oils, saturated fatty acids (double bonds:
It is partially produced in unsaturated fatty acids (with one or more double bonds) other than 0). The above trans isomer detection method is based on the standard oil and fat analysis test method (2.4.24 Isolated trans isomer) established by the Japan Oil Chemists Association, which is commonly used in the oil and fat industry, and the solid fat content is also based on the same standard. According to the oil and fat analysis test method (Temporary solid fat content in 1983). (Function) It is well known that among the oils and fats obtained from the above-mentioned plant seeds, kapok oil has fatty acids with a cyclic structure in its structure. These fatty acids are generally called cyclopropenoic acids and are extremely unstable fatty acids, but in the present invention, by hydrogenating the cyclopropenoic acids, the above-mentioned physical properties, especially spreadability, are significantly affected. This will be improved. (Example) Hereinafter, the present invention will be specifically explained with reference to Examples. Examples 1 to 4 and Comparative Examples 1 to 11 Kapok hydrogenated oil No. 1 was Kapok oil (iodine value
IV96) 2Kg, Nickel catalyst, Unikema (Netherlands) pre-cat PC-9906, 0.5%
(to oil) was added and trans isomerization was carried out at a temperature of 200°C. Decolorize and deodorize as usual to reduce melting point.
36.2℃, laton isomer content 50% by weight, 5℃ and
Kapotsuk hydrogenated oil with a solid fat content of 50% and 28% by weight at 30°C was obtained. Kapok Hydrogenated Oils No. 2 to No. 5 were hydrogenated in the same manner as in Example 1 (Kapoku Hydrogenated Oil No. 1) to obtain Kapok Hydrogenated Oils having the analytical values shown in the table below. Kapotsu hydrogenated oil No. 6 has hydrogenation temperature
The same procedure as in Example 1 was conducted except that the temperature was 140°C. Next, for No. 7 to No. 12, the base oil used is rapeseed oil (IV
= 118), soybean oil (IV = 136), corn oil (IV =
120), the same operation as in Example 1 was carried out. The base oil and fat obtained as above were blended as shown in the table, 824g of the same oil, 160g of water, 12g of salt,
Soybean lecithin 2g, monoglyceride 2g and β
- A small amount of carotene was added and mixed and emulsified to produce margarine with high spreadability using a small margarine production machine. The resulting margarine was aged at 25°C for 2 days, and then its physical properties were evaluated by conventional methods and the results are shown in the table.
【表】
上記表において、
「可塑性」及び「油脂分離」
５℃の製品を感覚的に指で押しつけ油脂中に侵
入でき、SFC（重量％）が最大40重量％以下なら
○、同様に侵入できないくらい硬いものでSFCが
46重量％以上なら×、同41〜45％で中間的な硬さ
ならば△更に30℃の製品で油脂分離がなく30℃の
SFCが20重量％以上なら○、同13重量％以下な軟
らかい為×、同14〜19重量％ならば△。
「口溶け」
口に含んだ時に口の中で溶けるものは○、口に
含んでややもたつくが融点が40℃以下なら△、口
に含んでも溶けが悪く融点が40℃以上なら×。
実施例及び表に示すように、カポツク硬化油６
種の中で、トランス異性体含量は20重量％以上
（カポツク硬化油No.６は18重量％で不可、比較例
２、３）、融点は30〜45℃（No.５は48.7℃で不可、
比較例１）、全油脂中のカポツク硬化油の配合率
が65〜90重量％（比較例４、５は不可）に入る実
施例１〜４において物性が著しく改善された。
（発明の効果）
本発明はカポツク油をニツケル触媒の存在下で
水素添加して得られるトランク異性体20重量％以
上を含みかつ融点30〜45℃のカポツク硬化油を全
油脂中60〜90重量％配合させたものであり、上述
の実施例等の結果でも明らかなように油脂の特に
スプレツド特性を著しく改善し得る効果があり、
その工業的利用価値は非常に高い。[Table] In the above table, "Plasticity" and "Oil/fat separation" If the product at 5℃ can be penetrated into the fat by sensually pressing it with your fingers, and if the SFC (weight%) is 40% by weight or less, then ○, and the same cannot be penetrated. SFC is as hard as
If it is 46% by weight or more, ×, if it is 41 to 45% and has intermediate hardness, △ Furthermore, if the product is heated at 30℃, there is no oil separation and the temperature at 30℃ is
If the SFC is 20% by weight or more, it is ○, if it is 13% by weight or less, it is soft, and if it is 14 to 19% by weight, it is △. ``Melts in the mouth'' ○ if it melts in the mouth when put in the mouth, △ if it is a little sticky in the mouth but the melting point is below 40℃, × if it does not melt in the mouth and has a melting point of 40℃ or higher. As shown in the examples and tables, Kapotsu hydrogenated oil 6
Among the seeds, the trans isomer content is 20% by weight or more (Kapotsu hydrogenated oil No. 6 is 18% by weight, which is unacceptable, Comparative Examples 2 and 3), and the melting point is 30 to 45℃ (No. 5 is 48.7℃, which is unacceptable). ,
In Comparative Example 1), the physical properties were significantly improved in Examples 1 to 4 in which the blending ratio of Kapotsu hardened oil in the total fat and oil was 65 to 90% by weight (not applicable to Comparative Examples 4 and 5). (Effects of the Invention) The present invention uses hydrogenated kapok oil containing 20% by weight or more of trunk isomers obtained by hydrogenating kapok oil in the presence of a nickel catalyst and having a melting point of 30 to 45°C in an amount of 60 to 90% by weight of the total fat. As is clear from the results of the above-mentioned examples, it has the effect of significantly improving the spreading properties of oils and fats.
Its industrial value is very high.
Claims (1)
加して得られるトランス異性体20重量％以上を含
みかつ融点30〜45℃のカポツク硬化油を全油脂中
60〜90重量％配合させてなる食用加工油脂用の可
塑性油脂組成物。1. Hydrogenated Kapok oil containing 20% by weight or more of trans isomer obtained by hydrogenating Kapok oil in the presence of a nickel catalyst and having a melting point of 30 to 45°C in total fats and oils.
A plastic fat composition for edible processed fats and oils containing 60 to 90% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63071786A JPH01247036A (en) | 1988-03-28 | 1988-03-28 | Plastic fats and oils composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63071786A JPH01247036A (en) | 1988-03-28 | 1988-03-28 | Plastic fats and oils composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01247036A JPH01247036A (en) | 1989-10-02 |
| JPH0516817B2 true JPH0516817B2 (en) | 1993-03-05 |
Family
ID=13470606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63071786A Granted JPH01247036A (en) | 1988-03-28 | 1988-03-28 | Plastic fats and oils composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01247036A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007209253A (en) * | 2006-02-09 | 2007-08-23 | Kaneka Corp | Method for producing oil and fat composition, and oil and fat composition produced by the method |
-
1988
- 1988-03-28 JP JP63071786A patent/JPH01247036A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01247036A (en) | 1989-10-02 |
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