JPS63164850A - Production of milk protein flour plasticizable by hot water - Google Patents
Production of milk protein flour plasticizable by hot waterInfo
- Publication number
- JPS63164850A JPS63164850A JP61309239A JP30923986A JPS63164850A JP S63164850 A JPS63164850 A JP S63164850A JP 61309239 A JP61309239 A JP 61309239A JP 30923986 A JP30923986 A JP 30923986A JP S63164850 A JPS63164850 A JP S63164850A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- hot water
- calcium
- milk protein
- protein flour
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 17
- 102000014171 Milk Proteins Human genes 0.000 title claims description 17
- 108010011756 Milk Proteins Proteins 0.000 title claims description 17
- 235000021239 milk protein Nutrition 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000013312 flour Nutrition 0.000 title abstract 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 26
- 239000011575 calcium Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 229940108461 rennet Drugs 0.000 claims abstract description 13
- 108010058314 rennet Proteins 0.000 claims abstract description 13
- 238000006243 chemical reaction Methods 0.000 claims abstract description 11
- 238000011033 desalting Methods 0.000 claims abstract description 5
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 20
- 238000010612 desalination reaction Methods 0.000 claims description 14
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 4
- 238000000909 electrodialysis Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 230000001112 coagulating effect Effects 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 235000020247 cow milk Nutrition 0.000 abstract 2
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- 239000005018 casein Substances 0.000 description 4
- 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 4
- 235000021240 caseins Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000020185 raw untreated milk Nutrition 0.000 description 4
- 239000000693 micelle Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 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 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
戎１↓剥丑朋分顎
本発明は、熱湯中で可塑性を呈する新しい特性を有する
乳蛋白質粉末の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing milk protein powder having a novel property of exhibiting plasticity in hot water.
稍術的背景
従来、モザレラチーズや繊維状組織を有するチーズは、
牛乳に乳酸菌スターターを添加して発酵させた後、凝乳
酵素（レンネット〉を添加して凝固させたカードを加熱
、混練及び延伸することにより製造されている。Technical background Traditionally, mozzarella cheese and cheese with fibrous tissue are
It is produced by adding lactic acid bacteria starter to milk and fermenting it, then adding milk-clotting enzyme (rennet) to coagulate the curd, which is then heated, kneaded, and stretched.
しかし、これらのチーズは、従来法では原料乳として全
乳しか用いることができないしく脱脂乳などは用いるこ
とができない）、また、乳酸菌スターター添加後の発酵
及び凝乳酵素添加後の凝固に時間を要し、そのためのチ
ーズバットなどの設備も必要である等の問題点がある。However, with conventional methods, only whole milk can be used as the raw material for making these cheeses, and skimmed milk cannot be used. However, there are problems such as the need for equipment such as a cheese vat for this purpose.
Ｈが暫しようとする課
本発明は、熱湯中で可塑性のある餅状の凝固カードとな
り、糸引き性を呈ししかもそれを加熱、延伸することに
より良好な繊維性を有する繊維状チーズとなる特性を有
する乳蛋白質粉末を製造するための方法を提供すること
を課題とする。The present invention has the property of forming a plastic, mochi-like coagulated curd in hot water, exhibiting stringy properties, and which, when heated and stretched, becomes a fibrous cheese with good fibrous properties. An object of the present invention is to provide a method for producing a milk protein powder having the following properties.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
又皿立拷底
本発明に係る乳蛋白質粉末の製造法の特徴は、牛乳又は
加工乳を、乳中のカルシウムが脱塩率５０〜８０％にな
るように脱塩処理したものに、もしくはさらに濃縮した
ものに、凝乳酵素を添加してレンネット反応を行い、次
いで乾燥することにある。The method for producing the milk protein powder according to the present invention is characterized in that milk or processed milk is desalted so that the calcium in the milk has a desalination rate of 50 to 80%, or it is further concentrated. The process involves adding milk-clotting enzyme to the mixture to perform a rennet reaction, and then drying it.
課 を”ンするための手
本発明は、原料として用いる牛乳又は加工乳中のカゼイ
ンと結合してカルシウムの一部を脱塩して乳中のカゼイ
ンミセルが一部崩壊しかかった状態にするとともに、カ
ゼイン中のに一カゼインをバラ−に一カゼイン化するこ
とが重要であって、これにより熱湯中で可塑性を呈する
乳蛋白質粉末が得られる。The present invention combines with casein in milk or processed milk used as a raw material and desalinates a portion of calcium to bring the casein micelles in the milk into a state where some of them are about to disintegrate. At the same time, it is important to convert the monocasein in the casein into monocasein, thereby obtaining a milk protein powder that exhibits plasticity in hot water.
すなわち、本発明では、牛乳又は加工乳を脱塩処理して
乳中のカルシウムが脱塩率５０〜８０％になるようにカ
ルシウムを脱塩し、次いでカルシウム脱塩した牛乳又は
加工乳に凝乳酵素を添加してレンネット反応を行うこと
により、熱湯中で可が性を呈する乳蛋白質粉末を得るこ
とができる。上記カルシウムの脱塩率を５０％より低く
すると、得られた乳蛋白質粉末は熱湯中で凝固するが延
伸して繊維状にすることができないか、凝固カードが硬
くて延伸し難く良好な繊維状組織のものが得られない。That is, in the present invention, milk or processed milk is desalted so that the calcium in the milk has a desalination rate of 50 to 80%, and then curds are added to the calcium-desalted milk or processed milk. By adding an enzyme and performing a rennet reaction, a milk protein powder that exhibits flexibility in hot water can be obtained. If the desalting rate of calcium is lower than 50%, the obtained milk protein powder will coagulate in hot water but cannot be stretched into a fiber, or the coagulated card will be hard and difficult to stretch, resulting in a good fibrous shape. I don't get the organizational stuff.
一方、上記脱塩率を８０％より高くすると、乳蛋白質粉
末は熱湯中で凝固せずに溶けてしまう。On the other hand, if the desalination rate is higher than 80%, the milk protein powder will dissolve in hot water without coagulating.
本発明では、上述のとおり、乳中のカルシウムの脱塩率
を５０〜８０％にしたものをレンネット反応させるが、
繊維状組織の良好なものを得るには、上記脱塩率を５０
〜６５％にするがよく、一方、糸引き性の良好なものを
得るには脱塩率を６５〜８０％にするのがよい。In the present invention, as mentioned above, milk with a calcium desalination rate of 50 to 80% is subjected to rennet reaction.
In order to obtain a good fibrous structure, the desalination rate should be set to 50.
The desalination rate is preferably set to 65% to 65%, and on the other hand, to obtain a product with good stringiness, the salt removal rate is preferably set to 65% to 80%.
なお、本発明における上記カルシウムの脱塩には電気透
析法を利用して行うと効率的に処理することができる。In addition, desalination of the calcium in the present invention can be carried out efficiently by using an electrodialysis method.
本発明では、上述のごとくしてカルシウムを脱塩した牛
乳又は加工乳に、もしくはそれをさらに濃縮したものに
、凝乳酵素を添加してレンネット反応を行い、次いで乾
燥して粉末化する。このレンネット反応は３０分前後行
うとよく、反応後は通常の乾燥手段により乾燥するか、
凍結乾燥により乾燥するのが好ましい、なお、乾燥に先
立って原料乳を濃縮する場合は、限外濾過法を利用して
行うと効率的である。In the present invention, milk or processed milk from which calcium has been desalinated as described above, or a further concentrated product thereof, is subjected to a rennet reaction by adding a milk-clotting enzyme, and then dried and powdered. This rennet reaction should be carried out for about 30 minutes, and after the reaction, it should be dried by normal drying means or
It is preferable to dry by freeze-drying, and when concentrating the raw milk prior to drying, it is efficient to use ultrafiltration.
上述のごとくして得られる乳蛋白質粉末は、カルシウム
の上記脱塩により、前述したとおり乳中のカルシウムミ
セルの一部が崩壊しかかった状態になっており、レンネ
ット反応によりカゼイン中のに一カゼインがパラ−に一
カゼイン化されていて、該粉末と熱湯中で混練すると餅
状の可塑性を呈し、延伸することにより良好な繊維状組
織を有するカードを生成する。In the milk protein powder obtained as described above, a portion of the calcium micelles in the milk are about to disintegrate due to the desalting of calcium, and the calcium micelles in the milk are in a state where they are about to collapse due to the rennet reaction. Casein is converted to para-monocasein, and when kneaded with the powder in hot water, it exhibits a rice cake-like plasticity, and when stretched, it produces a card with a good fibrous structure.
尤里■四釆
以上述べたとおり、本発明によると、原料乳として全乳
のみならず、脱脂乳その他の加工乳を用いて、これら原
料乳のカルシウムの５０〜８０％を脱塩したものをレン
ネット反応させ、乾燥粉末化することにより、熱１易中
で混練するだけで餅状の可塑性を呈するカードが得られ
、しかもこのカードは延伸により良好な繊維状組織もし
くは糸引き性を有するようになる。したがって、本発明
による乳蛋白質粉末は、繊維状組織並びに糸引き性を有
するチーズ様製品の製造原料として有効に利用すること
ができる利点がある。すなわち、この乳蛋白質粉末を用
いて家庭でも上記チーズ様製品を簡易に製造でき、その
際、熱湯に香料や調味料を添加することにより、好みに
応じた風味を有するチーズ様製品を適宜調製できるので
、該乳蛋白質粉末は新しい特性を有する食品素材といえ
る。As mentioned above, according to the present invention, not only whole milk but also skim milk and other processed milk are used as raw milk, and 50 to 80% of the calcium in these raw milk is desalted. By reacting with rennet and turning it into a dry powder, a card that exhibits a rice cake-like plasticity can be obtained by simply kneading it in hot water.Moreover, this card can be drawn to have a good fibrous structure or stringiness. become. Therefore, the milk protein powder according to the present invention has the advantage that it can be effectively used as a raw material for producing cheese-like products having a fibrous structure and stringiness. That is, the above-mentioned cheese-like product can be easily produced at home using this milk protein powder, and at that time, by adding fragrances and seasonings to boiling water, a cheese-like product having a flavor according to the taste can be appropriately prepared. Therefore, the milk protein powder can be said to be a food material with new properties.
以下に実施例を示して本発明を具体的に説明する。EXAMPLES The present invention will be specifically described below with reference to Examples.
実施例１
電気透析装置（徳山曹達■製、ＴＳ−２４型）を用い、
全固形８．８３％、脂肪０．０８％、蛋白質２．９９％
、乳糖４ 、４４％、灰分０．７５％（カルシウム含量
１２４ｍｇ／１００ｇ）を含有する脱脂乳１００ｋｇを
、それぞれカルシウム含量６２．０ｍｇ／１００ｇ（カ
ルシウム脱塩率５０％）及びカルシウム含量４３．４ｍ
ｇ／ｌｏｏｇ（カルシウム脱塩率６５％）になるまで脱
塩した。これらの脱脂乳を６５℃で３０分間低温殺菌し
た後、５０℃まで冷却し、回分式限外濾過装置（ＤＤＳ
社製、ＬＡＢ−２０型、０．３６−Ｇｌ＋６１ＰＰ膜）
で濃縮倍率５倍まで？Ｈ縮して脱塩？農縮乳をそれぞれ
１０ｋｇずつ得た。これらの脱塩ン農縮乳を３０℃に冷
却した後、レンネット （クリスチャン・ハンセン社製
） ３０ｐｐｍを添加して３０分間レンネット反応を行
い、次いで液体窒素で短時間で凍結して、凍結乾燥を行
い乳蛋白質粉末を得た。Example 1 Using an electrodialysis device (manufactured by Tokuyama Soda, model TS-24),
Total solids 8.83%, fat 0.08%, protein 2.99%
, lactose 4,44%, ash 0.75% (calcium content 124 mg/100 g), 100 kg of skim milk containing 62.0 mg/100 g of calcium (calcium desalination rate 50%) and 43.4 m of calcium, respectively.
Desalination was carried out until it reached g/loog (calcium removal rate: 65%). After pasteurizing these skim milks at 65°C for 30 minutes, they were cooled to 50°C and subjected to a batch ultrafiltration system (DDS).
company, LAB-20 type, 0.36-Gl+61PP membrane)
So the concentration magnification is up to 5 times? H-condensation and desalination? 10 kg of agricultural condensed milk was obtained. After cooling these desalinated agricultural condensed milk to 30°C, 30 ppm of rennet (manufactured by Christian Hansen) was added to carry out a rennet reaction for 30 minutes, and then frozen in liquid nitrogen for a short period of time. Drying was performed to obtain milk protein powder.
これらの粉末を熱湯中で混練、延伸したところ、良好な
繊維状組織を有するカードが得られた。カルシラノ、脱
塩率５０％のものはやや硬い組織であり、カルシウム脱
塩率６５％のものはやや軟らかい組織であった。これら
のカードを飽和食塩水（乳酸によ！りｐｌ＋ ４．０に
調整）に１時間浸漬した後、室内で２４時間乾燥させて
真空包装し、５℃、１ケ月保存したところ、組織はほぼ
良好に保たれていた。When these powders were kneaded and stretched in hot water, a card with a good fibrous structure was obtained. Calcillano with a 50% calcium removal rate had a slightly hard tissue, and one with a calcium removal rate of 65% had a slightly soft tissue. These cards were immersed in saturated saline (adjusted to PL+4.0 with lactic acid) for 1 hour, dried indoors for 24 hours, vacuum packed, and stored at 5°C for 1 month. It was well kept.
次に、上記脱脂乳のカルシウム脱塩率をそれぞれ３５％
、及び４５％にした場合を比較例として示す。Next, the calcium desalination rate of the above skim milk was adjusted to 35%.
, and 45% are shown as comparative examples.
比較例
実施例で原料乳として用いた脱脂乳のカルシウム含量を
、カルシウム脱塩率がそれぞれ３５％、及び４５％にな
るように脱塩することを除いては、実施例に記載したと
同様の手順で乳蛋白質粉末を得た。Comparative Example The same procedure as described in the Example was carried out, except that the calcium content of the skim milk used as the raw milk in the Example was desalted so that the calcium removal rate was 35% and 45%, respectively. Milk protein powder was obtained by the procedure.
得られた各乳蛋白質粉末を実施例に記載したと同様にし
てカードに形成したが、カルシウム脱塩率３５％のもの
は、熱湯で凝固するが延伸することが出来ず繊維状組織
とは成らなかった。カルシウム脱塩率４５％のものは、
熱湯で凝固し、延伸することは出来たが硬くて延伸しづ
らく、良好な繊維状Ｍｉ織とは成らなかった。Each of the obtained milk protein powders was formed into cards in the same manner as described in the examples, but those with a calcium removal rate of 35% coagulated in hot water but could not be stretched and did not form a fibrous structure. There wasn't. The one with a calcium desalination rate of 45% is
Although it was possible to coagulate and stretch with hot water, it was hard and difficult to stretch, and a good fibrous Mi weave could not be obtained.
実施例２
実施例１においてカルシウム脱塩率７５％になるまで脱
塩した濃縮乳を用いることを除いては、実施例１に記載
したと同様の手順で乳蛋白粉末を得た。Example 2 Milk protein powder was obtained in the same manner as described in Example 1, except that concentrated milk that had been desalted to a calcium desalination rate of 75% in Example 1 was used.
この粉末を熱湯中で混練すると軟らかい組織のカードと
なり、良好な糸引き性を示した。When this powder was kneaded in hot water, it became a card with a soft structure and exhibited good stringiness.
Claims (3)
０〜８０％になるように脱塩処理したものに、もしくは
さらに濃縮したものに、凝乳酵素を添加してレンネット
反応を行い、次いで乾燥することを特徴とする熱湯可塑
性乳蛋白質粉末の製造法。(1) Milk or processed milk has a calcium desalination rate of 5
Production of hot water plastic milk protein powder, which is characterized by adding a milk clotting enzyme to a product that has been desalted to a concentration of 0 to 80% or further concentrated to perform a rennet reaction, and then dried. Law.
第（１）項記載の製造法。(2) The manufacturing method according to claim (1), in which the desalting treatment is performed by electrodialysis.
１）項記載の製造法。(3) Claim No. 3 in which concentration is performed by ultrafiltration method (
The manufacturing method described in section 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30923986A JPH0646911B2 (en) | 1986-12-27 | 1986-12-27 | Method for producing boiling water plastic milk protein powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30923986A JPH0646911B2 (en) | 1986-12-27 | 1986-12-27 | Method for producing boiling water plastic milk protein powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63164850A true JPS63164850A (en) | 1988-07-08 |
| JPH0646911B2 JPH0646911B2 (en) | 1994-06-22 |
Family
ID=17990602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30923986A Expired - Lifetime JPH0646911B2 (en) | 1986-12-27 | 1986-12-27 | Method for producing boiling water plastic milk protein powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0646911B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007501609A (en) * | 2003-08-07 | 2007-02-01 | フォンテラ コ−オペレイティブ グループ リミティド | Production of protein compositions from milk streams and use as ingredients in cheese production |
| WO2008136085A1 (en) * | 2007-04-23 | 2008-11-13 | Snow Brand Milk Products Co., Ltd. | Dry cheese and process for producing the same |
| CN117898332A (en) * | 2024-03-19 | 2024-04-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk concentrated protein powder and preparation method thereof |
-
1986
- 1986-12-27 JP JP30923986A patent/JPH0646911B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007501609A (en) * | 2003-08-07 | 2007-02-01 | フォンテラ コ−オペレイティブ グループ リミティド | Production of protein compositions from milk streams and use as ingredients in cheese production |
| WO2008136085A1 (en) * | 2007-04-23 | 2008-11-13 | Snow Brand Milk Products Co., Ltd. | Dry cheese and process for producing the same |
| CN117898332A (en) * | 2024-03-19 | 2024-04-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk concentrated protein powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0646911B2 (en) | 1994-06-22 |
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