TW200836634A - Hard butter - Google Patents

Abstract

The present invention relates to a hard butter which has 80 to 96wt.% saturated fatty acids in the total composition of fatty acids, and also comprises the following ingredients (A) to (D): (A) 0.05 to 5 wt.% triglyceride formed of the saturated fatty acid with more than 58 carbons in the residual group of the fatty acid; (B) 30 to 55 wt.% triglyceride formed of the saturated fatty acid with 42 to 56 carbons in the residual group of the fatty acid in the residual group of the saturated fatty acid; (C) 20 to 50 wt.% triglyceride formed of the saturated fatty acid with less than 40 carbons in the residual group of the fatty acid; and (D) 2 to 20 wt.% three-acid formed of one residual group of unsaturated fatty acid and two residual groups of saturated fatty acid with 48~56 carbons in the residual group of the fatty acid. In the total composition of fatty acids, the trans unsaturated fatty acids is below 5 wt.%.

Description

200836634 IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a hard butter and a chocolate or fresh emulsifiable concentrate for coating the hard butter. [Prior Art]

The hard butter developed as a substitute for cocoa butter is roughly classified into a temperature-regulating type and a non-temperature-regulating type. The temperature-regulating oil and fat is usually composed of palmitic acid and stearic acid bonded to the first and third positions of the glycerol skeleton, and triglyceride having an unsaturated fatty acid bonded to the second position, and cocoa. Lipids have similar physical properties. Therefore, the compatibility with cocoa butter is high, and a food texture similar to that of cocoa butter can be obtained, but on the other hand, a temperature adjustment step for controlling the crystal polymorph must be performed at the time of use. Since this temperature adjustment step requires strict temperature adjustment, it is desirable to omit it. As the non-temperature-regulating type hard butter which can omit this temperature adjustment step, those containing a large amount of trans-unsaturated fatty acid or lauric acid are known (hereinafter, respectively, "trans-acid type hard cream" and "lauric acid type hard" cream"). These non-temperature-regulated hard butters, unlike temperature-regulated hard butters, do not have complex crystal polymorphisms, so there is no need to perform strict temperature adjustment strict adjustment treatment. _ Non-temperature-regulated hard milk', or liquid oil such as rapeseed oil/soybean oil is the original one, which is composed of gasification to make it contain more trans-unsaturated fat lauric-type hard cream. On the other hand, the non-temperature-regulated hard butter is 128344.doc 200836634. The raw materials containing lauric acid are used as raw materials such as raisin oil or excavated oil. It is known that there is a way to make a change due to the processing taste in the preservation or the coarse crystal crystallization of the corpse "soap ^ + as the 荨έ 荨έ 荨έ 之 之 之 之 , , , , , In addition, a surfactant is added to suppress coarse crystals (Japanese Patent Publication (K) No. 6-(4), Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. , warehouse-& ^ ^ buckwheat oily oily month for transesterification, adding contains specific

The composition of the diglyceride-based fats and oils ^ ^ 彳文 and the edge of the anti-blooming property (Japanese Patent No. 3635679). Further, it has been proposed to have a hard cream which is not a trans acid type or a lauric acid type, but which does not require a temperature adjustment step. Reveal that there is an addition to contain the cut. , 2_saturated-3-unsaturated triglyceride) is a hard butter of the oil of the component (Japanese Patent Laid-Open Publication No. SHO 61-224934); it contains 81; 8 in a fixed range (1, Hong Sai saturated unsaturated tri-acid A glycerin ester component, and a fat or oil composition composed of a diglyceride containing ssu and/or a trisaturated fatty acid (Japanese Patent Laid-Open No. Hei No. Hei No. Hei No. Hei. A composition comprising a medium-soluble fraction separated from the oil (Japanese Patent Laid-Open Publication No. Hei 9-285255); an enzyme having a fixed range of 2-oil using an i- and 3-position enzyme selectively acting on a glyceride醯_1,3_disaturated triglyceride g is intended to contain three or more unsaturated fatty acids in one molecule (Japanese Patent Publication No. Hei 7 28662). SUMMARY OF THE INVENTION The present invention provides a hard butter having a saturated fatty acid content of 80 to 96% by mass in the total constituent fatty acid and comprising the following components (a) to (D): 128344.doc 200836634 (A) 0.05 to 5 The mass% is composed of a saturated fatty acid, and the total number of carbon atoms of the constituent fatty acid residues is 58 or more triglycerides; (B) 30 to 55 mass. / 〇 is composed of a saturated fatty acid, and the total number of carbon atoms of the constituent fatty acid residues is 42 to 56 triglyceride; (C) 20 to 50% by mass of the saturated fatty acid, and the carbon number of the constituent fatty acid residue a total of 40 or less triglycerides; and (D) 2 to 20% by mass of one unsaturated fatty acid residue and 2 saturated

The fatty acid residue and the total number of carbon atoms of the constituent fatty acid residues are 48 to 56 triglycerides; - and the trans-unsaturated fatty acid in the total constituent fatty acid is 5% by mass or less 0. [Embodiment] In the technology, 'trans acid type hard butter has the problem of increasing the cost of hydrogenation or causing so-called hydrogenation odor. Moreover, in recent years, there is concern about the influence of trans-acid unsaturated fatty acids on blood cholesterol. The tendency to use hydrogenated fats and oils. The lauric acid type hard cream is present in the preservation of the flavor. For the purpose of transesterification of palm oil and palm kernel oil, it has the effect of adding anti-blooming fat, but there are still problems to be solved in terms of flavor doubled and trans fatty acid content during storage. . Further, the non-temperature-regulating type of the non-temperature-adjusting type of the sub-acid type or the lauric acid type is premised on the exchange of the enzymes or the residue of the obtained fats and oils, and the manufacturing steps are complicated and the cost is increased. The purpose of the invention is to provide a non-temperature-regulating hard female 128344.doc 200836634 oil, and a coated chocolate and fresh emulsifiable concentrate thereof, the content of the non-temperature-regulated hard butter-based trans-unsaturated fatty acid. And the effect of the decrease in flavor caused by lauric acid is small, and the storage stability and gloss are excellent. In order to achieve the above object, the present inventors focused on the crystallization characteristics and melting point of trans-unsaturated fatty acids and lauric acid, reduced the trans-unsaturated fatty acid, and suppressed the flavor drop, storage stability, and absorption caused by lauric acid. A non-temperature-regulating oil and fat having excellent sugar and heat resistance was studied, and it was found that 'by replacing the unsaturated fatty acid with lauric acid and focusing on the ratio of the triglyceride composition in the oil and fat. As a result of the study, it has been found that the saturated fatty acid content and the diglyceride content having a specific structure are in a fixed range, and the storage stability, gloss, mouth-melt feeling, and surface tack resistance are excellent. Good physical properties, thereby completing the present invention. According to the present invention, as a non-temperature-regulating hard butter, the content of the anti-gas unsaturated fatty acid and the decrease in the flavor due to lauric acid are less, and the storage stability, the mouth-melting feeling, the gloss, and the surface-free It is an excellent hard butter for viscosity and a chocolate and fresh cream for coating with hard cream. The hard cream of the present invention can of course be prepared by separately synthesizing triglycerides (A) to (D) from natural fats or fatty acids and blending them, or by adding a saturated fatty acid to a quality of 80 to 96. . / γ π 卜 贝 里 〇 以下 以下 以下 以下 以下 以下 以下 〇 油脂 油脂 油脂 油脂 ' 油脂 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' Synthesis, or after the synthesis of triacid 128344.doc 200836634 glyceride (B) + (C) + (D) after the addition of triglyceride (a). In particular, if the process and cost are considered, it is best to synthesize triglyceride (B) + (C) + (d) by random transesterification, and then contain an appropriate amount of triglyceride (A). deal with. An effective method for the analysis of such triglycerides is to use HPLC (High Performance Liquid Chromatography) or LC-MS (Liquid Chromatograph-Mass Spectrometer). Or GC-MS (Gas Chromatography-Mass Spectrometry, gas chromatography-mass spectrometry). The content of saturated fatty acids in the hard butter is 80 to 96%, but in terms of storage stability, mouth melt, foaming and gloss, it is preferably 80 to 93%, more preferably 80 to 90%. . The content of triglyceride (A) is 〇·〇5~5 %', but in terms of heat, storage stability, mouth-melting and gloss, it is preferably 〇, 1 to 4%, better. It is 0.2 to 3%. As for the fatty acid mainly containing the triglyceride (A), it can be mentioned that the high emcin rapeseed oil or the fish oil is hardened. Further, these may be used alone, or may be obtained by mixing or performing a transesterification reaction. The content of the triglyceride (B) is 30 to 55%, but in terms of storage stability, mouth melt, foaming property and gloss, it is preferably 35 to 55%, more preferably 35 to 50% range. The content of the triglyceride (C) is 20 to 50%, but it is preferably from 25 to 50%, more preferably from 30 to 45%, in terms of storage stability and gloss. The content of the triglyceride (D) is 2 to 20%, but in terms of mouth-melting feeling, foaming property 128344.doc -10 - 200836634 and gloss, it is preferably 3 to 17%, more preferably It is a range of 5 to 15%. Further, the hard butter of the present invention has a trans-unsaturated fatty acid content of 5% or less in the total constituent fatty acid, but is preferably 4% or less, more preferably 3% or less in terms of mouth-feeling. Further, in terms of the simplification of the process, it is preferable that the lower limit of the content of the trans-unsaturated fatty acid is 〇% or more. As for the fatty acid mainly containing triglyceride (B), and (1), it can be enumerated: soybean oil, rapeseed oil, rice oil, palm oil, cottonseed oil, sunflower oil, safflower oil, peanut oil, coconut Oil, palm kernel oil, tallow, lard, cocoa butter, or the like. If the trans fatty acid content is considered, the hardened oil is preferably a fully hydrogenated fat. Among the total fatty acids of the triglyceride of the hard butter of the invention, it is preferred that the fatty acid having a carbon number of 14 or less is 30 to 70%. In terms of storage stability, mouth-melting, foaming and gloss, it is preferably from 35 to 65%, more preferably from 45% to 65%. Further, the content of the fatty acid having a carbon number of 1 Torr or less is preferably 15% or less, more preferably 1% by weight or less. If the amount of the fatty acid having a carbon number of 1 增加 or less is increased, the flavor of the hard cream is remarkably lowered, which is not preferable. In the hard butter of the present invention, as other fats and oils, fats and oils having a fluidity of 2 〇〇c or less can be used. As the fats and oils having a fluidity of 201 or less, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, red oil, sunflower oil, rice oil, sesame oil, eucalyptus oil, grape seed oil, peanut oil, Flaxseed oil, palm fractionated oil, or the like, or triglyceride and/or diglycerin, which are used as raw materials. Further, in the preparation of the above hard butter, an emulsifier such as lecithin, glycerin fat 128344.doc -II - 200836634 =, sucrose fatty acid (tetra) glycerin fatty acid ester or the like may be added. In this case, the amount of the ritual agent to be used is preferably (four)~, and in terms of flavor, it is preferably 0.1 to 2 〇/〇. A chocolate for coating can be produced by using the hard butter of the present invention. The 5 gram of 'coating' for coating is suitable for use as a chocolate-like food used for surface coating of various western-style taps/cakes such as cakes, breads, and biscuits. When preparing chocolate for coating, the flavor, taste and preservability are

In general, it is preferable to add sugar, milk powder, cocoa mass, lecithin, etc., in addition to adding hard butter. In the case of using the hard butter of the present invention to prepare a chocolate for coating, δ is in terms of 〇 = δ, and it is preferably added in the range of 6 〇 12 to 12 parts by mass of the hard butter whipped (hereinafter referred to as "injury"). For the sake of sugar, it is better to add: 〇~110 parts of sugar. As for the sugars which can be used, there are exemplified: glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose (m^ltotetraose), sorbitol, xylitol, erythritol Monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, powder-killing hydrolysates such as alcohols and maltitol, and the like, the reduced sugar alcohols, mixtures thereof, and various residual sugars. B. The aspect of the wind is unbalanced, and t is preferably 0 to 50 parts of milk powder, more preferably 5 to 4 parts, relative to the hard cream (10) parts. It can be used as: 礼粉's examples include whole milk powder, skim milk powder, fresh milk powder, whey, protein concentrate whey powder, buttermilk powder and sugared milk powder. It is preferable to add 〇~(10) parts of the cocoa monument to the hard cream 1 part, and it is more preferable to add 〇~50 parts of the cocoa brick. There are no restrictions on the types of cocoa bricks that can be used 128344.doc •12- 200836634, but since the cocoa butter content is more likely to cause blooming, the oil in the cocoa bricks is preferably 3~鄕, better. It is 5~2〇% or less. Relative to 100 parts of hard cream, it is preferred to add a portion of &quot;=' to add (M~2 parts of (4) fat. As a usable egg structure, it is made from rouge, phospholipid A mixture of squamous lipids composed of ethanolamine, squamous inositol, acid, etc., representative of which is an imprinted phospholipid obtained from soybean or egg yolk Φ, etc. The use of the hard butter of the present invention can be made into a fresh emulsifiable concentrate. The term "fresh emulsifiable oil" refers to the emulsifying of hard butter, which is applied to the surface of various western confectionery/pastries such as cakes, breads, biscuits, etc., or sprinkled in the dough*, and filled in the dough. 'In terms of taste, in addition to the addition of the hard cream of the present invention, it is preferred to add a saccharide, a flavoring agent, etc. In terms of sweetness and storage stability, it is better than ice cream (10) parts. It is preferable to add 10 〇 to (10) parts of the saccharide, and the R saccharide can be mentioned as the same as the user of the above-mentioned coating chocolate. As for the flavoring agent, Fruits such as citrus, grass, peach, etc. 'Chestnuts, apricots Nuts such as walnuts; vegetables of Fanyou, Huluo, and Ganzi! Herbs such as vanilla and mint; processed products such as mud, jam, and stuffing processed by milk, sugar, and sugar Dairy products such as condensed milk, whole milk powder, skim milk powder, road protein sodium, whey, milk road, etc.; egg yolk or chocolate; (4) ordinary foods such as black tea, and other additives such as sour materials and spices 4 The following examples are intended to illustrate the practice of the present invention. The examples are illustrative of the invention and are not intended to limit the invention. <Example 1&gt; Sodium methoxide is used as a catalyst. 20 parts of palm oil, 15 parts of palm hardened oil (IV==1), and 65 parts of coconut hardened oil (iV=1) were subjected to random transesterification, and then washed/decolored/deodorized according to the usual method. And get fat A. 99.5 parts

Grease A, 0.5 part of trichost glyceride rapeseed oil completely hardened oil (IV=1) is melted at 80 C to make a homogeneous mixture, using a cooler (emulsifier mixer, Japan Tama Precision Industry Co., Ltd. Ltd.) was cooled to i5 C, stored at 30 C for 1 day, and stored in a refrigerator (5〇c) to prepare a hard cream. &lt;Example 2&gt; 96 parts of fat A and 4 parts of trichost glyceride rapeseed oil completely hardened oil (IV 1) were smelted at 80 c to prepare a homogeneous mixture, with Example 1 The same method is used to prepare hard cream. &lt;Example 3&gt; Using sodium methoxide as a catalyst, 25 parts of sodium, a ^ 3 of 3 pseudo palm oil, 15 parts of palm hardened oil (IV = 1), 60 parts of coconut hard y , change, by (W-1) violation of the random transesterification reaction, after the usual method of water washing / bleaching seven off six to obtain oil Β. Put 98 parts of the oil and 2 parts of the high-fresh

= βΛ. The hardened cream was prepared by the same method as in Example 1 except that the I glycerol seed oil completely hardened oil (IV 1) was melted at 80 C. &lt;Comparative Example 1 &gt; 128344.doc 14 200836634 The fats and oils of the portion 8 were at 80. (: melted, and then hard butter was prepared by the same method as in Example 1. &lt;Comparative Example 2&gt; 24 parts of palm oil, 15 parts of palm hardened oil (IV = 1), and 59 parts of Hardened oil (IV = 1), 2 parts of trichost glyceride rapeseed oil, fully hardened oil (ιν = ι) was melted at 8 (rc), and then hard cream was prepared by the same method as in Example 1. Comparative Example 3&gt; 50 parts of palm fractionated oil (1¥=17) and 5 parts of palm nucleus soft fraction (IV=27) were randomly transesterified with sodium methoxide as a catalyst, and then washed by a conventional method. / Decolorization / deodorization, and obtain fat C. 9 8 parts of fat c, 2 parts of succinyl glyceride rapeseed oil completely hardened oil (IV = 1) at 8 〇. Hard butter was prepared in the same manner as in Example 1. &lt;Comparative Example 4&gt; 25 parts of palm oil and 75 parts of coconut oil were subjected to random transesterification using sodium methoxide as a catalyst, and then nickel catalyst and sulfonamide were used. The acid is hydrogenated (trans fatty acid content is 20%) to obtain fat D. 98 parts of fat D, 2 parts of high trisin The ester rapeseed oil was completely hardened with oil (Ιν = 1) κ 8 ° C, and then hard butter was prepared by the same method as in Example 1. The hard butters of Examples 1 to 3 and Comparative Examples 1 to 4 were placed. The content of the components (8) ~ (〇), the content of trans-unsaturated fatty acids, and the fatty acid content of 14 or less are not shown in Table 1. 128344.doc -15- 200836634 Table 1 Content (%) Ingredient (A) Example 1 0.3 Example 2 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 1 0 1 1 1 Component (B) 39 38 39 40 23 31 42 Component (C) 38 37 34 35 54 16 34 Composition ( D) 7 7 9 9 13 25 7 Trans-unsaturated fatty acid 1 1 1 1 1 1 18 Fatty acid having a carbon number of 14 or less 53 52 49 48 43 34 60 <Examples 4 to 6 and Comparative Examples 5 to 8> Each 100 The hard butter, the riding sugar, and the 20 parts of skim milk powder prepared in Examples 1 to 3 and Comparative Example 4 were mixed under the sacrificial to prepare coated chocolate, and then covered with biscuits (product name: (10) The tree was prepared as a sample on the entire surface of the tree. The preservation test is shown in Table 2. ° [Gloss] Visually observed, according to the finger touch Root

After storage for one week at 3 ° C, the appearance of the preservation was evaluated by five professional reviewers as indicated below. 〇: The surface is smooth and shiny. △: The surface is slightly rough and slightly dull. X. The surface is thick and dull. [Slimity] After storage for 1 week at 3 °C, 5 professional reviewers are as follows. Judging criteria to evaluate viscosity. Ο · _ non-adhesive 128344.doc -16- 200836634 △: slightly sticky X: very sticky [mouth melt] eaten by 5 professional reviewers, according to the criteria shown below, evaluate the taste of the sample chocolate . 〇: no residual feeling of dissolution △: slight residual feeling of dissolution X: residual feeling of dissolution [storage stability] The sample was placed on a filter paper, stored at 30 ° C for 1 week, and evaluated according to the following criteria. stability. 〇: The amount of liquid oozing out to the filter paper is small, not obvious △: the oozing out to the filter paper is slightly obvious X: the amount of oozing out to the filter paper is large, and the liquid is diffused [comprehensive evaluation] in gloss, viscosity, storage stability, mouth sensation In the evaluation, 〇 was taken as 2 points, Δ was taken as 1 point, and X was taken as 0 points, and the total score was determined based on the following criteria. 〇: 7 points or more △ : 4 points or more, less than 7 points X : Less than 4 points 128344.doc -17- 200836634

Table 2 Evaluation Results Example 4 〇 Example 5 Example 6 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 - One gloss 〇〇 XX Δ Δ Viscosity 〇〇〇 Δ XX Δ Storage stability 〇 - 〇〇 Δ XX Δ mouth sensitization 〇〇〇〇X 〇X comprehensive evaluation 〇〇〇Δ X x X &lt;Example 7, Comparative Example 9, 1 〇&gt; Example was made with a Hobart mixer (N-50 type: Hobart Corporation) 3 and 200 parts of the hard butter prepared in Comparative Examples 2 and 4 were foamed until the specific gravity was 0.5 g/ml. To 100 parts of the foam, add white chocolate mixed with 〇〇 〇〇 (when it is tempered to 30 ° C after melting), 100 parts of syrup (15 parts of egg yolk, 15 parts) After adding sugar condensed milk, 85 parts of liquid sugar having a sugar concentration of 7〇%, and boiling to a degree of sugar of 80), a fresh emulsifiable concentrate having a specific gravity of 〇.8 g/ml was prepared. mouth. The characteristics are evaluated according to the following criteria. The results are shown in Table 3. [Foaming property] The specific gravity before and after foaming of the hard butter was substituted into the following formula, and the "emulsification value" was determined, and the foaming property was evaluated based on the following criteria. Emulsification price = (specific gravity before foaming of hard butter / specific gravity after foaming of hard butter) 100 〇: emulsified price is 2 or more X: emulsified price is less than 2 [melt-melting] 128344.doc •18- 200836634 The mixture of white chocolate and syrup was stored at 20 ° C for 1 day, and 5 professional panelists evaluated the mouth-melting sensation according to the criteria shown below. 〇: no dissolved residual Δ: slightly dissolved residue Sense X: Dissolved residual feeling [storage stability] In a glass beaker (diameter 36 mm) with a 50 ml stopper, filled with 3 〇g of fresh emulsified milk mixed with white chocolate and syrup. Visually confirmed at 3 〇 The amount of liquid exudation after 2 days of storage. 〇: The height of the oozing liquid is less than 3 mm △: The height of the oozing liquid is more than 3 mm ~ less than 5 mm X: The amount of oozing liquid is more than 5 mm [flavor] The chocolate and syrup cream was stored at 25 ° C for 1 month, and the five professional reviewers evaluated the flavor according to the criteria shown below. 〇: No odor and odor △: Slightly smelly, smelly Taste X: Strong feeling of oily taste and odor [Comprehensive evaluation] In the evaluation of storage stability, mouth-melting feeling, and flavor, 〇 was taken as 2 points, and Δ material α was used, and x was taken as w, and the total score was determined according to the following criteria. 128344.doc -19- 200836634 〇:7 Above △: 4 points or more, less than 7 points X: Less than 4 points Table 3 Evaluation results Foaming---~~---__ Storage stability Example 7 aaa 〇Comparative Example 9 X Comparative Example 10 Δ&quot ;&quot;&quot;&quot; ^~〇~~ X Δ mouth sensation ^ 〇 Δ 〇 flavor 〇 X 〇 comprehensive evaluation 〇 X △ From the results of Table 2, the coated chocolate as an example of the embodiment of the present invention 'Compared with the comparative examples 5 to 8, the gloss, the viscosity, the storage stability, and the mouth-melting feeling were excellent. Further, as is clear from the results of Table 3, Example 7 of the present &amp; The fresh emulsifiable concentrate was excellent in foaming property, mouth melt sensation, storage stability, and flavor as compared with those of Comparative Example 9 and Example 1. 128344.doc

Claims (1)

200836634 X. Patent application scope: 1 · A hard butter, which is a total fatty acid content of fatty acids in the total composition of 80 to 96% by mass, and contains the following components (A) to (D): (Α) 〇·〇5~ 5 mass% of a triglyceride composed of a saturated fatty acid and having a total number of carbon atoms of a constituent fatty acid residue of 58 or more; (Β) 30 to 55 mass% of a saturated fatty acid and having a carbon number of a fatty acid residue a total of 42 to 56 triglycerides; (C) 20 to 50% by mass of a triglyceride composed of a saturated fatty acid and having a total carbon number of the constituent fatty acid residues of 40 or less; and (D) 2 ～20% by mass of a triglyceride containing 48 parts by weight of the unsaturated fatty acid residue and 2 saturated fatty acid residues, and the total number of carbon atoms constituting the fatty acid residue; and the trans form of the total constituent fatty acid is not The saturated fatty acid is 5% by mass or less. 2. The hard butter of claim 1, wherein among the total fatty acids constituting the triglyceride of the hard butter, the fatty acid having a carbon number of 14 or less accounts for 3 to 7 % by mass. 3. A chocolate or fresh emulsifiable concentrate for coating, which uses the hard butter of claim 1 or 2. 128344.doc 200836634 VII. Designated representative map: (1) The representative representative of the case is: (none) (2) The symbol of the symbol of the representative figure is simple: Φ 8. If there is a chemical formula in this case, please reveal the best indication of the invention. Chemical formula: (none) 128344.doc