JPS59162860A - Preparation of beverage of high fibrous content - Google Patents
Preparation of beverage of high fibrous contentInfo
- Publication number
- JPS59162860A JPS59162860A JP58022195A JP2219583A JPS59162860A JP S59162860 A JPS59162860 A JP S59162860A JP 58022195 A JP58022195 A JP 58022195A JP 2219583 A JP2219583 A JP 2219583A JP S59162860 A JPS59162860 A JP S59162860A
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- fruit
- fruits
- homogenized
- waste
- 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.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 239000002699 waste material Substances 0.000 claims abstract description 7
- 239000000835 fiber Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000000725 suspension Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 229920001277 pectin Polymers 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 241000220225 Malus Species 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 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
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 238000000862 absorption spectrum Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004186 food analysis Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 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
- 230000002747 voluntary effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、食物繊維を多量に含有する飲料の製造方法に
関し、詳しくは食物繊維を含有する果実又は果実廃棄物
を破砕し、均質化して安定な水懸濁状態とし、配合を行
うことを特徴とする高繊維質飲料の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a beverage containing a large amount of dietary fiber, and more specifically, a method for crushing fruit or fruit waste containing dietary fiber and homogenizing it into a stable suspension in water. The present invention relates to a method for producing a high-fiber beverage, which comprises blending the beverage.
動脈硬化症、心筋硬塞′、°糖尿病、太暢癌などは文明
病とも云われ、それらの増加は我々の摂取食物中の繊維
量が食習慣の変化や加工食品のびに肥満の改善には高繊
維食品を摂取するのが有効であるが、一般に高繊維食品
は美味とは云えず調理が面倒であったり、高価であった
りするので実効をあげることはむつかしい。Arteriosclerosis, myocardial infarction, °diabetes, Taichung cancer, etc. are said to be civilization's diseases, and the increase in these diseases is due to the fact that the amount of fiber in the food we consume is not enough to improve obesity due to changes in dietary habits and processed foods. Consuming high-fiber foods is effective, but it is difficult to be effective because high-fiber foods are generally not delicious, difficult to prepare, and expensive.
一方、食品加工産業においては食物繊維が種々の理由で
大量に廃棄されている。例えば果肉缶詰や果汁ジー−ス
製造時の果皮は果肉部分よりも繊維質、ビタミン、色素
などを多量に含有しているにもか瓦わらず、これを好ん
で食べられるように加工するのが困齢なために廃棄され
ているのが現状である。On the other hand, in the food processing industry, large amounts of dietary fiber are discarded for various reasons. For example, when canning fruit pulp or making fruit juice, the peel contains more fiber, vitamins, and pigments than the pulp, but it is difficult to process it to make it edible. Currently, they are being discarded due to their age.
発明者らは、このような果実の高繊維部分や果実廃棄物
を細断し、必要に応じ座を加えて２５０ｋｇ ／ ｃ４
以上の高圧で微解砕し、均質化したものは水あるいは果
汁中での懸濁安定状態が極めて良好であり、且つ慧濁液
を飲用としてもザラつきがな、（、口あたりの良いもの
ができることを見出した。The inventors shredded the high-fiber parts of these fruits and fruit waste, and added seats as necessary to produce 250 kg/c4.
The product finely crushed and homogenized under the above high pressure has an extremely stable suspension state in water or fruit juice, and even if the slurry is drunk, it does not have a grainy texture (and has a good taste). I discovered that it can be done.
特に果実灰中の食物繊維にはペクチンや粘質多糖類を含
有しているため、これを均質化すると懸濁系の粘度が上
昇し、濃厚感を与えることができる。In particular, the dietary fiber in fruit ash contains pectin and sticky polysaccharides, so homogenizing this increases the viscosity of the suspended system, giving it a rich feel.
本発明の実施に好適な果実又はその廃棄物とはりんご、
あんず、びわ、いちぢく、桃、みかん、ぶどう、かんき
つ類などをあげることができる。Fruits or waste thereof suitable for carrying out the present invention include apples,
You can include apricots, loquats, figs, peaches, mandarin oranges, grapes, and citrus fruits.
本発明に云う食物繊維とは、これら果実の中に含まれて
いる難消化性多糖類を意味し、セルロース、ヘミセルロ
ース、リグニン、ペクチン、ソの他の非セルロース多糖
類を包含する。The dietary fiber referred to in the present invention refers to indigestible polysaccharides contained in these fruits, and includes cellulose, hemicellulose, lignin, pectin, and other non-cellulose polysaccharides.
本発明の実施に好適なりん 中の食物繊維の代表的な分
析値の例を第１表に示す。に−−フードインダストリー
２３巻、Ａ８、ｐ ２ 〔＋９１Ｎ））第１表
リンご果肉部 りんご皮部
全食物繊維 、！１ｌ１７１００９ １．４２
３．７１非セルロース多糖類 ０．
９４ ２．２１セルロース
０．４８ １．０１リグニン
ｏ、ｏｉ Ｏ，４９従って上記の果実の皮部、
果汁搾汁後のパルプなどを本発明の方法によって有利に
利用することができる。Table 1 shows typical analytical values for dietary fiber in phosphorus suitable for carrying out the present invention. ni--Food Industry Vol. 23, A8, p 2 [+91N)) Table 1 Apple pulp Apple skin Total dietary fiber,! 1l171009 1.42
3.71 Non-cellulose polysaccharides 0.
94 2.21 Cellulose
0.48 1.01 Lignin
o, oi O, 49 Therefore, the skin of the above fruit,
Pulp etc. after fruit juice extraction can be advantageously used by the method of the present invention.
即ち、本発明は果実又は果実廃棄物を必要に応じ細断し
、全体が懸濁状態となるのに必要な水又は果汁含有物を
添加し、少（とも２ Ｓ Ｏｋｇ／、ｆ、以上の高圧下
に均質化させたものを湿潤状態のま〜含有させることを
特徴とする高繊維飲料の製造方法である。本発明におけ
る均質化とは果実細断物を含むスラリーに高圧下に小径
オリアイスを高速で通過させ、器壁に衝突させて減速さ
せることによりＩｑ断力を加え、この工程を繰返すこと
により固形分が微細化され、安定性にすぐれた懸濁液と
することである。That is, according to the present invention, the fruit or fruit waste is shredded as necessary, water or fruit juice content is added as necessary to bring the whole into suspension, and the This is a method for producing a high-fiber beverage, which is characterized by containing homogenized under high pressure in a wet state. Homogenization in the present invention means adding small-diameter oriice to a slurry containing shredded fruit under high pressure. is passed through at high speed and decelerated by colliding with the vessel wall to apply Iq shearing force, and by repeating this process, the solid content is finely divided and a highly stable suspension is obtained.
本発明によって得られる飲料は原料に含有されているペ
クチン質、粘質多糖類が水中に溶出することによる増粘
、色素の溶出による呈色、芳香成分の溶出による果実芳
香などを有効に利用することができ、甘味料、有機酸を
配合することにより消費者の嗜□好に耐える飲料とする
ことができる。The beverage obtained by the present invention effectively utilizes the pectic substances contained in the raw materials, thickening due to the elution of mucilage polysaccharides into water, coloration due to the elution of pigments, fruit aroma due to the elution of aromatic components, etc. By adding sweeteners and organic acids, it is possible to create beverages that meet consumer tastes.
以下に実施例をあげて本発明を説、明する。The present invention will be explained and explained with reference to Examples below.
実施例１゜
洗果した桃を半裁し、核を除去した。剥皮せずそのま〜
ハンマーミルにかけ破砕した。この果実破砕物（固形分
、果汁共）１００を９０℃１分間処理して殺菌した後、
クエン酸１％、ツルピント１０％を溶解した水溶液６０
ｇを加えＭｏｎｔｏｎ−Ｇａｕｌ ｉｎ社ホモゲナイザ
ーを均質化装置として用い、約５００ｋｇ／ｃ４の高圧
下に４回通過させることにより粘稠なネクターを得た。Example 1 Washed peaches were cut into halves and the kernels were removed. Leave it as is without peeling the skin~
It was crushed using a hammer mill. After sterilizing 100 pieces of this crushed fruit (solid content and fruit juice) at 90°C for 1 minute,
Aqueous solution containing 1% citric acid and 10% Tsurupinto 60
A viscous nectar was obtained by passing the mixture under high pressure of about 500 kg/c4 four times using a Mont-Gaulin homogenizer as a homogenizer.
約６時間静置して脱泡させた後、増結貯蔵した１週間後
の状態を調べたところ、均一粘稠な飲料であり、口に含
んでも異和感がな（、スムースに１無下できる美味な嗜
好飲料であることを認めた。After allowing it to stand for about 6 hours to defoam, we examined its condition after one week of storage and found that it was a uniformly viscous drink, and there was no strange feeling when it was put in the mouth. It was recognized that it is a delicious and recreational drink.
実施例２
りんご（品種ふじ）の果皮を約１６Ｉｎ角に裁断したも
の１００部にグルコース１５％、クエン酸０５％、アス
コルビン酸０．２％を溶解した水溶液１００部を加え、
Ｍｏｎｔｏｎ−Ｇａｕｌ ｉｎ社ホモゲナイザーを約５
００ 、！ｉＩ／Ｊｒの高圧下に５尼通過させることに
より均質化した。このものを約９５℃で３０秒間処理し
て殺菌し、増結として貯蔵した。試飲の結果、りんごの
香味のあるされやかな味の飲料であり、長時間室温放置
し７ても品質変化のおこらないものであることを認めた
。Example 2 To 100 parts of the peel of an apple (variety Fuji) cut into approximately 16 inch cubes, 100 parts of an aqueous solution containing 15% glucose, 05% citric acid, and 0.2% ascorbic acid were added.
Approximately 5 liters of Mont-Gaul in homogenizer
00,! It was homogenized by passing it through 5 mm under high pressure of iI/Jr. This material was sterilized by treating it at about 95° C. for 30 seconds and stored as an enlargement. As a result of tasting, it was found that the drink had a refreshing taste with an apple flavor, and the quality did not change even after being left at room temperature for a long time.
実施例３
外皮を除去した温州みかんを間隔２ ｍｍのメツシーを
有するパルパーで解砕し、種子、内皮（しょうのう）を
除去した。得られたものは果汁の５パルプ（さのう）と
果汁の混合物である。Example 3 Unshiu mandarin oranges from which the outer skin had been removed were crushed using a pulper equipped with mesh blades with a spacing of 2 mm, and the seeds and inner skin were removed. What is obtained is a mixture of five pulps of fruit juice and fruit juice.
この混合物１００部にサッカロース１０％、クエン酸０
．５％、オレンジエツセンスＯ］％ヲ溶解した水溶液１
００部を加え、Ｍｏｎｔｏｎ−Ｇａｕｌｉｎ社ホモゲナ
イザーを約５００ｋｇＺｃ４の高圧下に３回通過させる
ことにより果汁の５を解砕し均質化した。濃厚な感じの
あるオレンジ風味の飲料であって、長時間放置しても全
体が均一であり、品質的変化のおこらないものを得るこ
とができた。100 parts of this mixture contains 10% saccharose and 0 citric acid.
．． 5%, orange essence O]% dissolved in aqueous solution 1
00 parts of the fruit juice was added, and the juice was crushed and homogenized by passing it through a Mont-Gaulin homogenizer three times under high pressure of about 500 kg Zc4. It was possible to obtain a drink with a rich orange flavor, which remained uniform throughout even after being left for a long time, and did not undergo any change in quality.
特許出願人
ダイセル化学工業株式会社
手 続 補 正 書
昭和５９年４月１１日
Ｊ、事件の表示 昭和５８年特許ＪＩＦ２２１９５号
３、補正をする者
事件との関係 特許出願人
４、補正命令の日刊 自発補正
明細書第６頁最終行のあとに、改行して次の文章を加入
する。Patent Applicant Daicel Chemical Industries, Ltd. Procedures Amendment Book April 11, 1980 J, Display of Case 1982 Patent JIF 22195 No. 3, Relationship with Person Who Makes Amendment Case Patent Applicant 4, Daily Order of Amendment After the last line of page 6 of the voluntary amended specification, insert a new line and add the following sentence.
「実施例４
完熟）・マドを破砕し、１０龍目のスクリーンで裏ごし
して果肉を除いた。即ち、果肉を帯同した果皮及び種子
を主とした部分である。採取量は原料トマトの約２０係
であった。日本標準食品分析表記載の試験法にもとづい
て分析したところ固形分２４６係、粗繊維２１％であっ
た。この粗繊維の赤外吸収スペクトル、及びＸ線回折図
を測定し、その成分がセルロースであることを確昭した
。一方原料トマドは固形公約９５％、粗繊維０５％であ
った。"Example 4 Fully ripened)" was crushed and pureed through a 10-mesh screen to remove the pulp.In other words, the pulp was mainly composed of the pericarp and seeds with the pulp attached.The collected amount was about the amount of raw tomatoes. The solid content was 246% and the crude fiber was 21% when analyzed based on the test method described in the Japanese Standard Food Analysis Table.The infrared absorption spectrum and X-ray diffraction diagram of this crude fiber were measured. It was confirmed that the component was cellulose.On the other hand, the tomato raw material was approximately 95% solid and 05% crude fiber.
Claims (1)
ｋｇ／、＄以上の高圧で均質化処理を行うことにより湿
潤状態で微粉砕し、湿潤状態のまへ配合を行うことを特
徴とする高繊維質飲料の製造方法。Shred the fruit or fruit waste as necessary and add 2 SO
1. A method for producing a high-fiber beverage, which comprises pulverizing in a wet state by homogenizing at a high pressure of kg/$ or more, and blending in a wet state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58022195A JPS59162860A (en) | 1983-02-15 | 1983-02-15 | Preparation of beverage of high fibrous content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58022195A JPS59162860A (en) | 1983-02-15 | 1983-02-15 | Preparation of beverage of high fibrous content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59162860A true JPS59162860A (en) | 1984-09-13 |
| JPS615704B2 JPS615704B2 (en) | 1986-02-20 |
Family
ID=12076013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58022195A Granted JPS59162860A (en) | 1983-02-15 | 1983-02-15 | Preparation of beverage of high fibrous content |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59162860A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01500638A (en) * | 1986-08-19 | 1989-03-09 | ブッヒェル―ギュイエル・アクチエンゲゼルシヤフト・マシイネンフアブリーク | Methods for processing fruits and vegetables, in particular for making juices and equipment for carrying out this method |
| WO2016084290A1 (en) * | 2014-11-25 | 2016-06-02 | アサヒグループホールディングス株式会社 | Food or beverage containing fruit-derived component |
| WO2016084480A1 (en) * | 2014-11-25 | 2016-06-02 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
| CN105876533A (en) * | 2014-11-16 | 2016-08-24 | 李志凌 | Processing and manufacturing method of health-care drink |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3808003B2 (en) * | 2002-04-24 | 2006-08-09 | 大和製罐株式会社 | Tomato-based sauce |
-
1983
- 1983-02-15 JP JP58022195A patent/JPS59162860A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01500638A (en) * | 1986-08-19 | 1989-03-09 | ブッヒェル―ギュイエル・アクチエンゲゼルシヤフト・マシイネンフアブリーク | Methods for processing fruits and vegetables, in particular for making juices and equipment for carrying out this method |
| CN105876533A (en) * | 2014-11-16 | 2016-08-24 | 李志凌 | Processing and manufacturing method of health-care drink |
| WO2016084290A1 (en) * | 2014-11-25 | 2016-06-02 | アサヒグループホールディングス株式会社 | Food or beverage containing fruit-derived component |
| WO2016084480A1 (en) * | 2014-11-25 | 2016-06-02 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
| JPWO2016084290A1 (en) * | 2014-11-25 | 2017-09-07 | アサヒグループホールディングス株式会社 | Food and beverage containing fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS615704B2 (en) | 1986-02-20 |
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