TW201733460A - 含阿洛酮糖糖漿組成物與包括該組成物之食品 - Google Patents
含阿洛酮糖糖漿組成物與包括該組成物之食品 Download PDFInfo
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- TW201733460A TW201733460A TW106107641A TW106107641A TW201733460A TW 201733460 A TW201733460 A TW 201733460A TW 106107641 A TW106107641 A TW 106107641A TW 106107641 A TW106107641 A TW 106107641A TW 201733460 A TW201733460 A TW 201733460A
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Abstract
本文揭露一種糖漿組成物與包括其的食品。所述糖漿組成物包含:樹膠、果膠或其組合;以及阿洛酮糖。
Description
本發明是有關於一種含阿洛酮糖糖漿組成物與包括該組成物之食品。
糖是人類所發現的第一種天然甜味料,且作為最合適的甜味材料來使用。糖是人類的直接能量來源,具有優異的甜味,因此用於各種領域中。然而,由於糖易於結晶化,因此存在向食品添加糖之後所述食品在經過某一段時間後會硬化的問題。另外,各項研究已表明,攝入過量的糖會因卡路里含量高(約400千卡路里/100克)而導致例如肥胖及糖尿病等成人疾病。近年來,由於世界衛生組織(World Health Organization,WHO)將總糖攝入量限制為小於總卡路里的10%,因此需要一種甜味料來替代糖。
因此,液體糖(例如,澱粉糖漿、轉化糖漿、高果糖玉米糖漿(high fructose corn syrup)及寡糖)作為糖的替代物而得以廣泛使用,所述液體糖可很好地溶解於食品中,具有低結晶度(即,高存儲穩定性),且具有某一黏度以保持食品的水分及味道並提供烹飪便利性及光澤。然而,液體糖中的澱粉糖漿(約310千卡路里/100克)及轉化糖漿(約310千卡路里/100克)具有非常小的卡路里減少效果,而具有低卡路里含量(約250千卡路里/100克)的寡糖具有低糖含量,從而在使用大量寡糖來產生與糖相同的甜味時會消耗與糖相似的卡路里。
最近,甜味為糖的甜味的約70%且具有幾乎零卡路里的阿洛酮糖作為糖的替代物而備受關注。然而,由於阿洛酮糖具有低黏度及高流動性,因此很難調整阿洛酮糖的添加量。另外,阿洛酮糖在烹飪期間不能與其他食品很好地混合,因此具有不良的可用性及烹飪適用性。當延長加熱時間以增加阿洛酮糖的黏度時,添加阿洛酮糖的食品會因過度加熱所導致的焦糖化而變色,且會帶有燒焦的味道,從而導致適口性(palatability)劣化。此外,阿洛酮糖在品嘗之後留下苦澀味從而導致風味劣化,且因經時的高結晶度而具有不良的儲存穩定性。因此,阿洛酮糖不適合用作液體糖來代替糖。
本發明人已發現,當向阿洛酮糖中添加樹膠或果膠時,所述阿洛酮糖可具有與習知市售液體糖相似的性質(例如,黏度及光澤),從而具有經改善的可用性及烹飪適用性;可具有低的結晶程度,從而具有經改善的儲存穩定性;且可具有減少的異味(off-taste)及敗味(off-flavor)以及經改善的偏好(preference),從而表現出適口性改善,因此完成了本發明。 [相關文獻] [專利文獻]
國際專利申請公開第WO2015/075473號
[技術問題]
本發明的一態樣是提供一種包含阿洛酮糖的糖漿組成物。
本發明的另一態樣是提供一種包括根據本申請案的所述糖漿組成物的食品。
在下文中,將詳細闡述本發明的實施例。另外,為清晰起見,將不再對熟習此項技術者所顯而易見的詳細內容予以闡述。
[技術解決方案]
根據本發明的一個態樣,提供一種糖漿組成物,所述糖漿組成物包含:樹膠、果膠或其組合;以及阿洛酮糖。
具體而言,根據本申請案的所述糖漿組成物可具有600厘泊至7,000厘泊、更具體而言660厘泊至6,800厘泊、880厘泊至3,300厘泊、780厘泊至3,360厘泊、840厘泊至3,280厘泊或720厘泊至6,460厘泊的黏度。若所述糖漿組成物的黏度小於600厘泊或超過7,000厘泊,則所述糖漿組成物的烹飪便利性及適口性可劣化。亦即,若所述糖漿組成物的黏度小於600厘泊,則所述糖漿組成物具有太低的黏性,從而導致烹飪便利性降低(即,導致難以調整所述糖漿組成物的添加量),且難以保持食品的水分及味道,從而導致適口性劣化。若所述糖漿組成物的黏度超過7,000厘泊,則所述糖漿組成物具有過高的黏性從而導致烹飪便利性降低,且具有低的光澤從而導致適口性劣化。如在以下實例中所證明,根據本發明的糖漿組成物包含液體阿洛酮糖,所述液體阿洛酮糖的黏度會自約200厘泊增加至習知液體糖的黏度水平而不會發生焦糖化,從而在維持光澤以防止適口性劣化的同時改善可用性及烹飪適用性。
本文所用的用語「阿洛酮糖」是指果糖的C-3差向異構物,果糖是一種己酮糖,是在自然界中以痕量存在的天然糖類。
根據本發明的阿洛酮糖可為固體阿洛酮糖或液體阿洛酮糖,尤其是液體阿洛酮糖。
另外,相對於以固體含量計的所述糖漿組成物100重量份,可存在5重量份至99重量份、10重量份至99重量份、30重量份至99重量份、50重量份至99重量份、70重量份至99重量份、90重量份至99重量份、93重量份至99重量份、5重量份至97重量份、10重量份至97重量份、30重量份至97重量份、50重量份至97重量份、70重量份至97重量份、90重量份至97重量份、93重量份至97重量份、5重量份至95重量份、10重量份至95重量份、30重量份至95重量份、50重量份至95重量份、70重量份至95重量份、90重量份至95重量份、93重量份至95重量份或95重量份的量的阿洛酮糖。
本文所用的用語「樹膠」是指一種水溶性多糖。樹膠的實例可包括阿拉伯膠、纖維素膠、黃蓍膠、刺槐豆膠、刺梧桐膠、甘地膠、他拉膠、魔芋膠、黃原膠、卡德蘭膠(curdlan gum)、結蘭膠(gellan gum)、褐藻膠及卡拉膠,但並非僅限於此。具體而言,樹膠可為纖維素膠、卡拉膠或黃原膠。
本文所用的用語「果膠」是指一種由D-半乳糖醛酸單元的α-1,4-鍵聯構成的膠體多糖。所述果膠的實例可包括低甲氧基(low methoxyl,LM)果膠(酯化度(degree of esterification,DE)< 50%)、高甲氧基(high methoxyl,HM)果膠(酯化度> 50%)及醯胺果膠,但並非僅限於此。
在糖漿組成物中,相對於以固體含量計的所述阿洛酮糖100重量份,可存在0.05重量份至1重量份、具體而言0.05重量份至0.5重量份、0.05重量份至0.3重量份、0.05重量份至0.2重量份、0.1重量份至0.5重量份、0.1重量份至0.3重量份、0.1重量份至0.2重量份、0.2重量份至0.5重量份、0.2重量份至0.3重量份或0.2重量份的量的所述樹膠、所述果膠或其組合。舉例而言,相對於以固體含量計的所述阿洛酮糖100重量份,可存在0.05重量份至1重量份、0.05重量份至0.5重量份、0.05重量份至0.3重量份、0.05重量份至0.2重量份、具體而言0.1重量份至0.5重量份的量的所述果膠。
樹膠或果膠可為粉末形式、晶體形式或液體形式,但並非僅限於此。
除樹膠、果膠或其組合、以及阿洛酮糖之外,根據本發明的所述糖漿組成物可更包含鹽。所述鹽可包括氯化鈉、氯化鉀、氯化鎂、氯化鈣、麩胺酸鈉及琥珀酸鈉,但並非僅限於此。具體而言,所述鹽可包括曬鹽、再生鹽(reproduced salt)、焦鹽、熔鹽、精鹽及加工鹽,但並非僅限於此。
相對於以固體含量計的所述阿洛酮糖100重量份,可存在0.05重量份至5重量份、具體而言0.05重量份至3重量份、0.05重量份至2重量份、0.05重量份至1重量份、0.05重量份至0.7重量份、0.05重量份至0.5重量份、0.1重量份至5重量份、0.1重量份至3重量份、0.1重量份至2重量份、0.1重量份至1重量份、0.1重量份至0.7重量份、0.3重量份至5重量份、0.3重量份至3重量份、0.3重量份至2重量份、0.3重量份至1重量份、0.3重量份至0.7重量份、0.5重量份至5重量份、0.5重量份至3重量份、0.5重量份至2重量份、0.5重量份至1重量份、0.5重量份至0.7重量份或0.5重量份的量的所述鹽。
根據本發明的所述糖漿組成物可更包含甜味劑、合成防腐劑、天然防腐劑、酸度調節劑或其組合。所述甜味劑的實例可包括葡萄糖、果糖、乳糖、麥芽糖、糖、糖漿、糖醇、寡糖、塔格糖、木糖、蜂蜜、高倍甜味劑(high sweetening agent)(例如,甜菊糖苷、蔗糖素、阿斯巴甜、安賽蜜鉀、糖精鈉、羅漢果萃取物、番茄苷、柑橘萃取物、賽克拉美(cyclamate)、紐甜、甘草素(甘草)、阿力甜(alitame)及葉甜素)、膳食纖維及糊精,但並非僅限於此。合成防腐劑的實例可包括山梨酸鉀、山梨酸鈣、山梨酸、苯甲酸鈉、苯甲酸、苯甲酸鉀、苯甲酸鈣、對羥基苯甲酸甲酯及對羥基苯甲酸乙酯,但並非僅限於此。天然防腐劑的實例可包括葡萄柚種子萃取物、柑橘萃取物、複合黃芩萃取物、乳酸菌複合粉末及聚離胺酸(polylysine),但並非僅限於此。酸度調節劑的實例可包括檸檬酸、蘋果酸、檸檬酸鈉、碳酸鈉、碳酸氫鈉、三代磷酸鈉、碳酸鉀及磷酸三鉀,但並非僅限於此。
根據本發明的另一態樣,提供一種製備糖漿組成物的方法,所述方法包括向阿洛酮糖施加樹膠、果膠或其組合。
本文所用的用語「施加」包括混合、添加、塗佈及噴塗,但並非僅限於此。具體而言,所述施加可為混合或添加。
根據本發明的製備糖漿組成物的方法可更包括向阿洛酮糖施加鹽。此處,向阿洛酮糖施加鹽可在向阿洛酮糖施加樹膠、果膠或其組合之前;在向阿洛酮糖施加樹膠、果膠或其組合之後;或與向阿洛酮糖施加樹膠、果膠或其組合同時執行。
由於已在糖漿組成物的說明中闡述了阿洛酮糖、樹膠、果膠、鹽、黏度等,因此將不再對其予以贅述。
根據本發明的又一態樣,提供一種改善選自由糖漿組成物的黏度、味道及儲存穩定性組成的群組的至少一種性質的方法,所述方法包括向阿洛酮糖施加樹膠、果膠或其組合。具體而言,根據本發明的一種改善糖漿組成物的黏度的方法,所述糖漿組成物的黏度可介於600厘泊至7,000厘泊的範圍內。另外,根據本發明的一種改善糖漿組成物的味道的方法,可掩蓋所述糖漿組成物的異味及/或敗味。此外,根據本發明的一種改善糖漿組成物的儲存穩定性的方法,可抑制結晶化。
用於改善糖漿組成物的性質的方法可更包括向所述阿洛酮糖施加鹽。此處,向所述阿洛酮糖施加鹽可在向所述阿洛酮糖施加樹膠、果膠或其組合之前;在向所述阿洛酮糖施加樹膠、果膠或其組合之後;或與向所述阿洛酮糖施加樹膠、果膠或其組合同時執行。
由於已在本發明的以上態樣中闡述了阿洛酮糖、樹膠、果膠、鹽、黏度;樹膠、果膠或其組合的施加;以及鹽的施加,因此將不再對其予以贅述。
根據本發明的再一態樣,提供一種包括根據本發明的所述糖漿組成物的食品。根據本發明的所述食品可包括一般食品、健康食品及藥用(或患者)食品,但並非僅限於此。
當在食品中使用根據本發明的所述糖漿組成物時,所述糖漿組成物可單獨添加或以與其他食品或食品成分的組合形式添加,且可根據習知方法來合適地使用。可根據預期用途(預防、健康處理或治療處理)來合適地確定欲混合的活性成分的量。
根據本發明的食品的實例可包括肉、香腸、麵包、蛋糕、巧克力、糖果、點心、糖果甜點(例如脆餅及蘇打餅乾)、比薩、麵條(例如,拉麵等)、口香糖、包含冰淇淋的乳製品、各種湯、番茄醬、醬油、肉汁、調味品、飲料、茶、飲品、酒精飲料及維生素複合物。
所述食品可包含各種調味劑或天然碳水化合物(carbohydrate)作為額外成分。天然碳水化合物的實例可包括:單醣,例如葡萄糖及果糖;雙醣,例如麥芽糖及蔗糖;多醣,例如糊精及環糊精;以及糖醇,例如木糖醇、山梨糖醇及赤蘚糖醇。調味劑的實例可包括:天然調味料,例如索馬甜及甜菊萃取物;以及合成調味劑,例如糖精及阿斯巴甜。每100毫升根據本申請案的所述食品,可存在約0.01克至0.20克、具體而言約0.04克至0.10克的量的天然碳水化合物。
另外,所述食品可更包含各種養分、維生素、電解質、調味料、著色劑、果膠酸及其鹽、藻酸及其鹽、有機酸、保護膠體增稠劑、pH調節劑、穩定劑、防腐劑、甘油、醇類、碳酸飲品中使用的碳酸劑等。除該些成分之外,根據本發明的所述食品亦可包含用於天然果汁、果汁飲品及蔬菜汁飲品的果肉。該些成分可單獨使用或以其組合形式使用。相對於100重量份的根據本發明的所述食品,可存在0.01重量份至0.20重量份的量的該些其他成分。
[有利效果]
本發明提供一種包含樹膠、果膠或其組合的含阿洛酮糖糖漿組成物,所述組成物可維持光澤且改善阿洛酮糖的低儲存穩定性及低黏度,從而在有效地掩蓋阿洛酮糖的異味及/或敗味以改善適口性的同時改善烹飪便利性。根據本發明的所述糖漿組成物可施用於各種食品以取代糖及習知液體糖。
在下文中,將參考實例更詳細地闡述本發明。然而,應理解,提供該些實例僅用於說明而不應被解釋為以任何方式來限制本發明。實例 1 至實例 25 :含阿洛酮糖糖漿組成物的製備
相對於以固體含量計的液體阿洛酮糖100重量份(固體含量:70重量%至76重量%,相對於以固體含量計的液體阿洛酮糖100重量份,95重量份的阿洛酮糖及5重量份的果糖,CJ希傑公司(CJ CheilJedang)),以0.05重量份、0.10重量份、0.20重量份、0.50重量份或1.00重量份的量對纖維素膠(華洛賽(Walocel)100PA,大彥有限公司(DYNESOZE Co., Ltd.))、卡拉膠(沙恰膠(Satiagel)ABN 26,SKT貿易公司)、黃原膠(大彥(DYNESOZE)有限公司)、果膠(傑努探險家(GENU Explorer)果膠65CS,朱庇特國際有限公司(JUPITER INTERNATIONAL Co., Ltd.))或糊精(CJ希傑公司)進行了混合,然後進行均質化,從而製備了糖漿組成物。比較例:市售液體糖
使用通常用於取代所述領域中的糖的市售液體糖作為比較例。比較例 1 :阿洛酮糖
使用了100重量%的量的液體阿洛酮糖(固體含量:70重量%至76重量%,相對於以固體含量計的液體阿洛酮糖100重量份,95重量份的阿洛酮糖及5重量份的果糖,CJ希傑公司)。比較例 2 :轉化糖漿
使用了100重量%的量的市售轉化糖漿(白雪(Beksul)烹飪糖漿(粗糖),寡糖,CJ希傑公司)。比較例 3 :寡糖
使用了100重量%的量的市售含膳食纖維寡糖(白雪(Beksul)寡果糖(含有以固體含量計的55重量%或大於55重量%的寡果糖))。比較例 4 :澱粉糖漿
使用了100重量%的量的市售澱粉糖漿(麥芽離子(Malt Ion)澱粉糖漿82(含有45%或大於45%的麥芽糖),CJ希傑公司)。實驗例 1 :含阿洛酮糖糖漿組成物的黏度及性質的確定
在第5號心軸、20轉/分鐘及25℃的條件下使用黏度計(博勒菲(Brookfield)DV-Ⅱ+Pro黏度計,博勒菲工程實驗室有限公司(Brookfield Engineering Laboratories, Inc.))量測了在實例1至實例25以及比較例1至比較例4中製備的糖漿組成物中每一者的黏度,且用肉眼確定了所述糖漿組成物中的每一者的性質。
如在表1及圖1中可見,已確認相較於比較例1的糖漿組成物的黏度及性質,實例1至實例20的糖漿組成物的黏度及性質顯著改善。具體而言,相較於習知市售液體糖(比較例2至比較例4,黏度:660厘泊至6,800厘泊),藉由相對於以固體含量計的阿洛酮糖100重量份混合0.1重量份至0.5重量份的纖維素膠或果膠而製備的糖漿組成物(實例2至實例4以及實例17至實例19)、藉由混合0.2重量份至0.5重量份的卡拉膠而製備的糖漿組成物(實例8至實例9)以及藉由混合0.05重量份至0.2重量份的黃原膠而製備的糖漿組成物(實例11至實例13)具有高的黏度,具有適中的光澤及黏性,因此改善了作為習知液體糖的缺點已被指出的水樣(watery)性質,並且表現出與市售液體糖等同的性質。然而,已確認添加了糊精的實例21至實例25的含阿洛酮糖糖漿組成物,在具有低黏性的同時,隨著添加量的增加黏度會提高。表 1 實驗例 2 :結晶化的確定
為了確定含阿洛酮糖糖漿組成物的結晶化及結晶程度,以100毫升的量對實例1至實例20以及比較例1至比較例4的糖漿組成物中的每一者進行了取樣,且向每一樣本中添加了0.5重量%的晶種以加速結晶化。對於含阿洛酮糖的實例1至實例20以及比較例1的糖漿組成物,使用結晶阿洛酮糖(純度:99%,CJ希傑公司)作為晶種,而對於分別含有轉化糖漿、寡糖及澱粉糖漿的比較例2至比較例4的糖漿組成物,使用結晶阿洛酮糖(99%,CJ希傑公司)作為晶種。在根據韓國食品標準法典(Korean Food Standards Codex)中規定的冷藏條件,將10個樣本儲存於7℃下以加速結晶化的同時,每隔一個月(四周)用肉眼觀察所述樣本的結晶化總計達8周。
如在表2中所示,已確認相較於比較例1的結晶化,實例1至實例20的糖漿組成物的結晶化得以顯著抑制。尤其是,在防止結晶化方面,添加了0.1重量份或大於0.1重量份的樹膠或果膠的糖漿組成物與比較例2至比較例4的糖漿組成物(市售液體糖)等同或較所述糖漿組成物更佳。 表2 實驗例 3 :感官評估
利用方程式1將實例1至實例20以及比較例1至比較例3的糖漿組成物中的每一者稀釋至10白利糖度(Brix),且使用所得糖漿組成物作為用於感官評估的樣本。 <方程式1> 原始樣本的白利糖度×原始樣本的重量=經稀釋樣本的白利糖度× (原始樣本的重量+淨化水的重量) ---(1) *白利糖度:固體(在100克溶液中溶解的糖類)的量(克)
藉由以下方式對每一樣本進行了感官評估:在15個受訓小組成員中對所述樣本的異味及敗味的程度、醇度(body)及偏好進行檢查,然後以5分等級尺度(5:非常高,4:高,3:適中,2:低,1:非常低)進行評估並對所述值求平均。結果示於表3中。 <感官評估用語的界定> *異味及敗味:味道及風味異常,並非樣本的原始味道及風味 *醇度:在樣本已含納入口中或已吞咽之後在整個口中所感覺到的總體味道的強度 *偏好:個人可接受性
如在表3中所示,已確認相較於液體糖(比較例1),添加了纖維素膠、卡拉膠、黃原膠或果膠的阿洛酮糖糖漿組成物(實例1至實例20)表現出異味及敗味大大減少且醇度及偏好顯著增加。然而,相較於比較例2及比較例3的糖漿組成物(市售液體糖),實例1至實例20的阿洛酮糖糖漿組成物表現出相對低的偏好。表 3 實驗例 4 :藉由添加鹽而使其他感官增強的確定
如上所述,相較於比較例1,添加了樹膠或果膠的阿洛酮糖糖漿組成物的黏度及感官性質得以改善,但相較於習知市售液體糖(比較例2及比較例3)表現出相對低的偏好。藉由添加鹽以增加偏好而進行了其他感官增強實驗。4-1. 添加了鹽的阿洛酮糖糖漿組成物的製備
以固體含量計,將0.2重量份的纖維素膠、卡拉膠、黃原膠或果膠與100重量份的阿洛酮糖進行了混合,然後進行均質化,且添加了0.05重量份、0.5重量份、2重量份或5重量份的鹽(優質純鹽(氯化鈉含量:99%或大於99%),得市鹽公司(Hanju Salt)),然後進行均質化,從而製備了實例26至實例41的糖漿組成物。4-2. 添加了鹽的阿洛酮糖糖漿組成物的感官評估
利用實驗例3中的方程式1將實例26至實例41以及比較例1至比較例3的糖漿組成物中的每一者稀釋至10白利糖度,且使用所得糖漿組成物作為感官評估的樣本。
藉由以下方式對每一樣本進行了感官評估:在15個受訓小組成員中對所述樣本的異味及敗味的程度、醇度及偏好進行檢查,然後以5分等級尺度(5:非常高,4:高,3:適中,2:低,1:非常低)進行評估並對所述值求平均。結果示於表4中。
如在表4中所示,已確認相較於不添加鹽的含阿洛酮糖糖漿組成物(實例1至實例20)的異味/敗味、醇度及偏好,添加了0.05重量份至5重量份的鹽的含阿洛酮糖糖漿組成物的異味/敗味、醇度及偏好得以大大改善,且達到了與市售液體糖(比較例2及比較例3)相似的水準。尤其是,當添加了鹽時,包含果膠的含阿洛酮糖糖漿組成物表現出較市售液體糖更佳的偏好。表 4
無
圖1是示出根據本發明的實例的組成物的黏度的曲線圖。
Claims (8)
- 一種糖漿組成物,包括: 樹膠、果膠或其組合;以及 阿洛酮糖。
- 如申請專利範圍第1項所述的糖漿組成物,其中所述糖漿組成物具有600厘泊至7,000厘泊的黏度。
- 如申請專利範圍第1項所述的糖漿組成物,其中所述樹膠為黃原膠、卡拉膠或纖維素膠。
- 如申請專利範圍第1項所述的糖漿組成物,其中相對於以固體含量計的所述阿洛酮糖100重量份,存在0.05重量份至0.5重量份的量的所述樹膠、所述果膠或其組合。
- 如申請專利範圍第1項所述的糖漿組成物,更包括鹽。
- 如申請專利範圍第5項所述的糖漿組成物,其中相對於以固體含量計的所述阿洛酮糖100重量份,存在0.05重量份至5重量份的量的所述鹽。
- 如申請專利範圍第5項所述的糖漿組成物,其中所述鹽為氯化鈉。
- 一種食品,包括如申請專利範圍第1項至第7項中任一項所述的糖漿組成物。
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JP2020099339A (ja) | 2020-07-02 |
CA3012106C (en) | 2020-06-02 |
WO2017155261A1 (ko) | 2017-09-14 |
US20190029299A1 (en) | 2019-01-31 |
EP3427601A1 (en) | 2019-01-16 |
KR101852556B1 (ko) | 2018-04-27 |
EP3427601A4 (en) | 2019-11-27 |
TWI656844B (zh) | 2019-04-21 |
KR101852555B1 (ko) | 2018-04-27 |
EP3427601B1 (en) | 2023-08-30 |
CN108697140A (zh) | 2018-10-23 |
KR20170105451A (ko) | 2017-09-19 |
JP6918814B2 (ja) | 2021-08-11 |
JP6972208B2 (ja) | 2021-11-24 |
MX2018009076A (es) | 2018-11-09 |
KR20170105450A (ko) | 2017-09-19 |
JP2019508035A (ja) | 2019-03-28 |
KR20170105422A (ko) | 2017-09-19 |
HK1257778A1 (zh) | 2019-10-25 |
CN108697140B (zh) | 2021-10-29 |
CA3012106A1 (en) | 2017-09-14 |
JOP20170055B1 (ar) | 2021-08-17 |
US10912322B2 (en) | 2021-02-09 |
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