KR100490695B1 - Seasoned Stingray Dried-fish-slice Manufacturing Process - Google Patents
Seasoned Stingray Dried-fish-slice Manufacturing Process Download PDFInfo
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- KR100490695B1 KR100490695B1 KR10-2002-0064881A KR20020064881A KR100490695B1 KR 100490695 B1 KR100490695 B1 KR 100490695B1 KR 20020064881 A KR20020064881 A KR 20020064881A KR 100490695 B1 KR100490695 B1 KR 100490695B1
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- 241001670157 Gymnura Species 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 36
- 210000000845 cartilage Anatomy 0.000 claims abstract description 24
- 235000019197 fats Nutrition 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 210000001519 tissue Anatomy 0.000 claims abstract description 14
- 235000019737 Animal fat Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 239000000155 melt Substances 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 description 18
- 235000013305 food Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 230000000366 juvenile effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000272165 Charadriidae Species 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 229930195714 L-glutamate Natural products 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Engineering & Computer Science (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
가오리 어육중 연골이 연한 양 날개 부분만을 분리하여 가공 준비하고,In stingray fish, cartilage is separated from the soft wing portion and prepared for processing,
조미액에 상기 준비된 가오리를 침전시키어 조미하여 1차 건조시키며,The prepared stingray was precipitated in seasoning liquid, seasoned firstly,
동물성 지방(버터)을 섭씨 80도 이상의 온도로 가열하여 액체상태로된 지방을 상기 조미된 가오리에 도포하여 도포된 지방이 가오리에 도포된 상태로 응고하도록 하고,Animal fat (butter) is heated to a temperature of 80 degrees Celsius or more to apply the liquid fat to the seasoned stingray so that the applied fat is solidified in the stingray,
상기 동물성 지방이 도포된 가오리를 배소기에서 섭씨 150°로 10분간 배소시키어 고체상태의 지방이 가오리 어육 조직내부로 녹아 스며들도록 하며,The stingray coated with animal fat is roasted at 150 ° C for 10 minutes in a roaster so that solid fat melts into the stingray fish tissue.
상기 가오리 어육을 계속해서 고온의 열이 식지 않은 상태에서 롤러 가압기에 의해 가압시키어 연골조직과 어육조직이 미세하게 갈라져 연골조직과 어육조직 틈새에까지 액체 상태의 지방성분이 완전히 침투되도록 하여 상온에서 동물성 지방이 굳어져 완성됨을 특징으로 하는 가오리 조미 건어로 제조방법.The stingray fish meat is continuously pressurized by a roller press in a state where the heat of the high temperature does not cool, and the cartilage tissue and the fish tissue are finely divided so that the liquid fat component completely penetrates into the gap between the cartilage tissue and the fish tissue so that the animal fat at room temperature Method of manufacturing stingray seasoned dried fish characterized in that the solidified.
Description
본 발명은 연골어류 홍어목 가오리과에 속하는 가오리를 가공하여 식품으로서 널리 가치를 높여 식생활에 활용할 수 있도록 함을 목적으로 한다. 특히 본 발명은 동남아 등지에서 과잉 생산되는 가오리를 가공하여 장시간 보관이 용이하며 일반공중이 즐겨찾을 수 있는 식품으로 가공하여 상품으로서 가치를 높이므로써 과잉생산으로 폐기되는 일이 없이 고단백질의 식품을 경제적으로 활용할 수 있도록 하는데 있다.An object of the present invention is to process the stingray belonging to the cartilage stingray stingray family to increase the value as a food widely used in the diet. In particular, the present invention is easy to store for a long time by processing the stingray over-produced in Southeast Asia and the like and processed into a food that can be enjoyed by the general public to increase the value as a commodity economical high-protein food without being discarded by overproduction It is to make use of it.
가오리에 대한 개요Overview of Stingrays
홍오목 가오리과에 속하는 가오리는 우리나라 근해와 동남아일대 해역에서 널리 서식하는 어종이다. 가오리는 상어와 같이 가시가 없고 연골로된 어류로서 횟감이나, 찜 또는 탕용으로 사용되고 있다. 특별히 강한뼈가 없고 연골로 된 어종이기 때문에 수분을 함유한 요리에서는 연골까지 모두 먹을 수 있다. 지방이 거의 없어 담백한 맛을 선호하는 사람들에게 특히 좋은 식품으로 알려져 있다. The stingray, which belongs to the Hong-o-mok stingray family, is a species that lives widely in the waters of Korea and the Southeast Asian region. Stingrays, like sharks, are thorn-free and cartilage fish that are used for sashimi, steaming, or boiling water. Since it is a cartilage fish that does not have strong bones, you can eat everything from cartilage to water. It is known as a good food for those who prefer the light taste because it has little fat.
가오리 가공의 필요성Necessity of Stingray Processing
상기 설명한 바의 가오리의 식품활용이 수분을 함유한 요리로 제한되는 관계로 동남아 등지에서 저렴한 가격으로 다량 확보되는 가오리의 처치가 한계에 이르게 되었으며, 이 같은 가오리를 처치 또는 가공하여 상품으로 활용할 수 있도록 함이 필요하게 되었다.As the food use of stingrays described above is limited to cooking dishes containing water, the treatment of stingrays secured in large quantities at low prices in Southeast Asia and the like has reached a limit. It was necessary.
종래기술의 문제점Problems of the Prior Art
어류 가공방법으로는 오징어, 쥐치어 등과 같이 전통적인 천일 건조 방법이 있으며, 명태, 쥐치어 등을 조미성분을 첨가하여 어포로 가공하는 방법이 알려져 있다. 건어포 관련 기술로는 특허원 제 87-1033 호의 '명태포의 제조방법', 특허원 제 89-15826 호의 '연어포의 가공방법' 등이 있다.As a fish processing method, there is a traditional sun drying method such as squid and juvenile, and a method of processing pollack, juvenile and the like by adding seasoning ingredients to fishery is known. Dried fish-related technologies include 'manufacturing method of Myeongtaepo' in Korean Patent Application No. 87-1033, and 'processing method of salmon fish' in Patent Application No. 89-15826.
그러나, 상기 오징어, 쥐치어, 명태 등과 같이 널리 알려져 있는 어류에서와는 달리 가오리에게는 비록 가시는 없지만 가오리 몸통 전체에 연골이 분포되어 있기 때문에 일단 건조가 된 뒤에는 연골이 경화되어 식용으로 활용함이 불가능해지는 문제가 있었다. 이 같은 재료상의 문제로 인해 통상 요리로 조리하지 않을 가오리는 완전히 건조시키지 않고 가오리내에 일정한 정도의 수분이 남아있도록 처리하여 불완전한 건어물로 유통되고 있는 형편이다.However, unlike the widely known fish such as squid, juvenile, pollock, etc., although stilts are not visible to stingrays, cartilage is distributed throughout the body of stingrays, and once dried, the cartilage hardens and cannot be used for food. there was. Due to such material problems, stingrays, which are not normally cooked, are processed so that a certain amount of moisture remains in the stingrays without being completely dried, and thus are distributed as incomplete dried fish.
가오리내에 아직 수분이 있는 상태에서는 연골의 경화가 많이 진행되지 않게되므로 무른 상태의 가오리를 식용으로 활용할 여지가 있었으나, 이 같은 불완전한 건어물은 유통시에 곰팡이가 생기는등 수분의 함유로 인해 쉬 손상이 되어 상품으로서의 가치가 그리 높지 않았으며 따라서 목적한 바 가오리의 소비를 진작시키는데 큰 도움이 되지 않았다.If there is still water in the stingrays, hardening of cartilage does not proceed much, so there was room for the use of soft stingrays for food, but such incomplete dried fish is easily damaged due to the moisture content, such as mold, during distribution. The value as a commodity was not very high and therefore did not help much in promoting the consumption of stingrays.
본 발명은 따라서 연골이 있는 가오리를 가공하여 장시간 보관이 용이하며 일반 공중이 즐겨찾을 수 있는 식품으로 가공함을 목적으로 하는 것으로서, 가오리 어육중 연골이 연한 양 날개 부분만을 분리하여 가공을 준비하고, Therefore, the present invention is to process the stingray with cartilage, easy to store for a long time, and the purpose of processing into food that can be enjoyed by the general public, the cartilage in the stingray of the cartilage is prepared by separating only the soft wing portion,
설탕, 솔비톨, L-글루타민산나트륨, 물 등을 선택적으로 혼합한 조미액에 상기 준비된 가오리를 침전시키어 조미하여 1차 건조시키며,Precipitate and stir the prepared stingrays in a seasoning liquid optionally mixed with sugar, sorbitol, sodium L-glutamate, water, etc.
동물성지방(버터)을 섭씨 80도 이상의 온도로 가열하여 액체상태로된 지방을 상기 조미된 가오리에 도포하여 도포된 지방이 가오리에 도포된 상태로 응고하도록 하고,Animal fat (butter) is heated to a temperature of 80 degrees Celsius or more to apply the liquid fat to the seasoned stingray so that the applied fat solidifies in the state applied to the stingray,
상기 동물성 지방이 도포된 가오리를 배소기(Electric or Gas Heat Treatment Roaster: 전기 또는 가스의 열로 건어포를 굽는 기계)에서 섭씨 150°로 10분간 배소시키어 가오리 어육이 구어지는 동안 수축되면서 가오리 표면에 도포된 고체 상태의 지방이 가오리 어육 조직내부로 녹아 스며들도록 하며,The animal fat-coated stingray is roasted at 150 ° C for 10 minutes in an electric or gas heat treatment roaster (electric or gas heat roasting machine), and the stingrays are applied to the stingray surface while being contracted while the stingrays are grilled. Solid fat melts into the stingray fish tissue,
상기 가오리 어육을 계속해서 고온의 열이 식지 않은 상태에서 롤러 가압기에 의해 가압시키어 연골조직과 어육조직이 미세하게 갈라져 연골조직과 어육조직 틈새에까지 액체상태의 지방성분이 완전히 침투되어지도록 하여 가오리 조미 건어포가 완성되도록 한다.상기 가오리 건어포의 제조시 사용되는 혼합 조미액은 기호에 따라 설탕, 솔비톨, L-글루타민산나트륨, 물 등을 선택적으로 사용 할 수 있는 것이며, 조미액의 한 형태로는 가공된 가오리 어육 10Kg에 설탕 300g, 솔비톨 200g, L-글루타민산나트륨 50g, 그리고 물 200g의 혼합액이 사용 될 수도 있는 것이나, 이같은 조미액의 성분 또는 그 성분의 양은 절대적으로 식용할 자의 기호에 따라 다양하게 임의적으로 정해지는 것이다. 또한 상기 롤러 가압기에 관련하여는, 종래 생선포 또는 육포 등의 생산에서 널리 이용되고 있으며, 심지어 시중에서 널리 사용되고 있는 가판대 등에 설치하여 사용되는 롤러 가압기에 의하여서도 본원 발명의 실시가 가능한 것으로서, 그 압력의 정도는 대개 2-10 Kg/cm2 인 것이면 적당할 것이나 그 가압 정도 역시 식용할 자의 기호에 따라 다양하게 임의적으로 정해지는 것이다.The stingray fish meat is continuously pressurized by a roller press in a state where the heat of the high temperature does not cool so that the cartilage tissue and the fish tissue are finely divided so that the liquid fat component is completely penetrated to the gap between the cartilage tissue and the fish tissue tissue. The mixed seasoning liquid used in the preparation of the stingray dried fish can be selectively used sugar, sorbitol, sodium L-glutamate, water, etc. according to the taste, and the processed stingray in one form of seasoning liquid A mixture of 300 g of sugar, 200 g of sorbitol, 50 g of L-glutamate, and 200 g of water may be used for 10 kg of fish meat, but the components of the seasoning liquid or the amount of the ingredients may be arbitrarily determined according to the preference of the person to be edible. will be. In addition, in relation to the roller presser, the present invention can be implemented by a roller presser which is widely used in the production of fish jerky or beef jerky and the like, and even used in a commercially available kiosk. The degree of is usually 2-10 Kg / cm 2 will be appropriate, but the degree of pressurization will also be arbitrarily determined according to the preference of the person to eat.
상기 완성된 가오리 조미 건어포는 연골과 어육조직 내부에까지 스며든 동물성 지방성분으로 인해 상온에서 딱딱하지 않은 동물성 지방성분이 굳어지게 되므로써 롤러 가압기에 의해 미세하게 갈라진 연골조직과 어육조직 조각들을 지방성분이 이어주는 역할로 인해 완성된 가오리 조미 건어포의 육질은 연골조직의 씹히는 맛과 함께 전체적으로 연한 육질의 상태를 유지하여 장시간 보관이 용이할 뿐아니라 적당한 조미를 가미하여 가오리의 독특한 맛을 즐길 수 있게 되므로써 가오리의 상품가치를 높일 수 있게 되었다.The finished stingray seasoned dried fish flakes of cartilage and fish tissue finely cracked by a roller presser due to the hardened animal fat component at room temperature due to the animal fat component penetrating into the cartilage and fish tissue. The stingrays of dried seasoned dried fish scooped up due to the role of continuity keep the soft meat quality together with the chewy taste of cartilage tissue, making it easy to store for a long time and adding the appropriate seasoning to enjoy the unique taste of stingrays. Can increase the value of the commodity.
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| KR10-2002-0064881A KR100490695B1 (en) | 2002-10-23 | 2002-10-23 | Seasoned Stingray Dried-fish-slice Manufacturing Process |
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| KR10-2002-0064881A KR100490695B1 (en) | 2002-10-23 | 2002-10-23 | Seasoned Stingray Dried-fish-slice Manufacturing Process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101215653B1 (en) | 2010-10-06 | 2012-12-26 | 오영숙 | Seasoning fish Composition and Method of manufacturing processed food using the same |
| KR102110070B1 (en) | 2019-01-24 | 2020-05-12 | 문정생 | Method for manufacturing low salt healthy sea robin beef jerky and sea robin beef jerky manufactured therefrom |
| KR20220027696A (en) | 2020-08-27 | 2022-03-08 | 원 김 | Anti-trapping device combined element of expansion and contraction with fixed element |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57118771A (en) * | 1981-01-16 | 1982-07-23 | Miyakawa Shoten:Kk | Preparation of seasoned dried cuttlefish |
| JPH0698726A (en) * | 1992-09-21 | 1994-04-12 | Nichirei Corp | Whitebait-like simulated food |
| KR970019905A (en) * | 1997-02-15 | 1997-05-28 | 최동림 | Roasted squid |
| KR970019904A (en) * | 1997-02-15 | 1997-05-28 | 최동림 | Grilled Squid |
| KR20000054358A (en) * | 2000-06-02 | 2000-09-05 | 김달영 | A manufacturing process and a product for dried slices of fish |
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2002
- 2002-10-23 KR KR10-2002-0064881A patent/KR100490695B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57118771A (en) * | 1981-01-16 | 1982-07-23 | Miyakawa Shoten:Kk | Preparation of seasoned dried cuttlefish |
| JPH0698726A (en) * | 1992-09-21 | 1994-04-12 | Nichirei Corp | Whitebait-like simulated food |
| KR970019905A (en) * | 1997-02-15 | 1997-05-28 | 최동림 | Roasted squid |
| KR970019904A (en) * | 1997-02-15 | 1997-05-28 | 최동림 | Grilled Squid |
| KR20000054358A (en) * | 2000-06-02 | 2000-09-05 | 김달영 | A manufacturing process and a product for dried slices of fish |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101215653B1 (en) | 2010-10-06 | 2012-12-26 | 오영숙 | Seasoning fish Composition and Method of manufacturing processed food using the same |
| KR102110070B1 (en) | 2019-01-24 | 2020-05-12 | 문정생 | Method for manufacturing low salt healthy sea robin beef jerky and sea robin beef jerky manufactured therefrom |
| KR20220027696A (en) | 2020-08-27 | 2022-03-08 | 원 김 | Anti-trapping device combined element of expansion and contraction with fixed element |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040036083A (en) | 2004-04-30 |
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