經濟部中央揉準局貝工消费合作社印装 900844 A7 B7 五、發明説明（） 本發明是鼷於可代替以往食的新的功能性食组合 物。本發明還η於将該食鹽组合物添加到進的調味料中 後而得到的功能性醎味讖味品》 ，巧 作為以往使用的食衋，除了用離子交換膜法μ作的精 裂通以外，邇有岩鹽、以及由海水通遇麵鹽法、鹽田法而 製作的自然鹽，但是埴些食鹽中氛化納的含置在9 5 %以 上。 很久以來躭已指出日本人通邊對採用以往的食而製 作的豆醬、醬油、Μ菜等的傳统日本飲食的摄取，使得曰 本人存在遇多地食用食·的問題，轉团也存在同樣的拥题 〇 眾所周知，氨化納本身對於人醱是沒有害的，反而在 維持人鼸的生理檐能時，還可補充必要的納（Na)和氛 (C 1 )，但是由於镐食氰化銪的结果，就會引起納和鉀 的攝取不平衡的問圃，逭樣躭會引起在成人病中佔有很大 比例的离血£症》 為此，謐有人強烈地主張鼷限制食鼸的摄取量，但是 限制了食鹽的添加置，使《味變淡的食品則很不好吃，使 得人的食慾下降^ _提出了滅少食鹽的摄取置，並且為了 不滅少鹹味而用一般的氰化錚代替食鹽的方案~可是氛化 鉀具有獨特的苦味，將埴樣的鹹味组合物加到食品中後， 食品的味道會顏著地降低〇為了除去氯化鉀的苦味也有遇 種種的研究，例如在特公昭60 — 1 5299中描逑的那 本紙浪尺度適用中國國家標準（CNS ) A4規格（210X297公釐〉 83. 3.10,000 ^-----r---^-- (請先閲讀背面之注意事項再填寫本頁) 订 經濟部中央橾準局工消费合作社印製 A7 B7 五、發明説明（） 樣，提出了添加氛化鈣和氛化镁的方法，但依然是未觴得 到鶼意的结果。 本發明的目的在於提供邸使滅少食β添加量也不滅少 鹹味，而且可以得到舆單猜使用食時幾乎相同的鹹味， 並超遇以往食鹽代用品的具有優良風味的鹹味组合《，本 發明的目的還在於改菩礦物質摄取的不平衡，改善人們的 飲食生活和促進人們的身髏健康》 本發明是滅少氛化納的含ft,取而代之的是補充氯化 鉀，但作為除去氛化錚苦味的方法，發現了添加檸檬酸a 、待別是添加擰樣酸三錚的方法，從而逋到了本發明的預 期目的β 本發明是在由食·75〜30% (重董>、氯化鉀2 5〜70% (重量）而構成的100重董份的混合物中， 混合5〜6 0重量份的擰橛酸鹽來完成的《 在此鹹味组合物中，食鹽和氛化評的重量比在75: 25〜30 : 70的範園内·氛化押用量在70Χ以上時 ，則難以除去氛化押的苦味，另外若在25¾以下畤，« 然是降低了減少食鹽的效果。進而，食鹽和氛化錚的潺合 物，雖有一種特殊的苦味，但是發現了通遍添加檸櫬黼鹽 ,特別是添加檸樣酸三鉀可以消除這種苦味《對於1〇〇 重量份的食鹽和氮化錚的混合物，檸檬酸鹽在5重量份以 下時，不能消除這種苦味，而在60重置份以上時，鹹味 變弱，成為與食鹽不同的異質味β 本紙張尺度逋用中國國家標準（CNS ) Α4規格（210X297公釐） 83. 3.10,000 (請先閲讀背面之注意事項再填寫本頁) .裝· 訂 A7 B7 經濟部中央揉準局貝工消費合作社印製 五、發明説明（） 本發明中的鹹味组合物中的食鹽是指用離子交換膜法 裂作的精裂η、岩鐮、從海水通遇麵法、鹽田法而製作 的自然鹽等含有氛化納在9 5 %以上的通常食用·，但從 風味上或礦物質平衡上考窳，希望的是岩鹽和自然根 據原料鹽的组成.從確物質平衡和風味角度也可以添加氰 化鎂、硫酸鎂、氛化β、味酸鈣*但是，從風味角度來看 ，其添加量最好在组合物量的2 %以下β 在本發明的鹹味组合物中，擰嫌酸鹽是構成成分》 掙檝酸是人《代謝循環邸挣檬酸循環（也可耩TCA 循環）中代謝産物，檸檝酸的攝取保持了酸碱的平衡，保 持了饉液、血液的ΡΗ值為7. 4的微弱碱性，可以說起 著提供人fi的消化、吸收、代謝三大功能的作用（#様酸 循現理論作為檸櫬酸可以使用掙櫬酸三納、檸黴酸三 鉀、擰檬酸鈣、檸檝酸鎂等。在本發明産品中，擰櫬酸三 納和/或檸櫬酸三鉀作為必須成分而使用，但根據礦物質 平衡的痛要，還使用檸檬酸鈣、擰檬酸鎂β逭些擰檝釀鹽 中，從納/鉀（Na/K)的比值或風味上考盧，最好以 檸檬酸三納為主要成分來使用。 本發明産品，通遇含有檸櫬酸鹽，不僅可維時健康， 而且可以除去由於食鹽的減少引起的氛化鉀（KC1)苦 味· 根據WHO營養组雄（邸世界術生组鐵營養组），納 /鉀（Na/K)比在1以下的飲食可以予防高血壓症， -5- (請先W讀背面之注意事項再填寫本頁) -裝· ,?τ_ k 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 83. 3.10,000 9Μ844Ι Α7 Β7 五、發明説明（） 並通遇對於治通速1 0 0 0名以上患者釀床實驗的證實， 納/鉀（Na/K>比在1以下的飲食可以治療«血壓症 β另外，在日本圃的”為了健康的飲食生活指南” 一害中 也把鹹鹽和必須的礦物質平衡的摄取指導作為重要項目提 出來β本發明的组合物，在保持與食鹽相同鹹味的同時， 又可以把鉀（Na/K)的比值控制在1或1以下， 從礦物質平衡摄取的觀黏來看可以説是理想的组合杨。通 過連鑛地鑼取本發明的鹹味组合物，或者經常食用以此為 原料的親味品（豆醬、醬油）和食品（鹹菜等>,可以遑 到予防高血壓、以至治想的效果β 本發明的鹹味组合物，作為鹹味成分可以代替以往的 食鹽，在用於製造豆S、醤油等的譎味品製造遇程中，通 過在1 00重量份的原料中添加1 0〜2 5重置份，可以 製成新的礦物質平衡的鹹味譎味品》遒樣的躕味品也包括 在本發明中。 另外，也可代替以往的食a用在鹹菜、朝鮮泡菜等食 品中，這樣得到的新的礦物霣平衡食品也包括在本發明中 〇 經濟部中央棣準局男工消費合作社印製 (請先闖讀背面之注意事項再填寫本頁) 另外，在本發明的贓味组合物中也可以添加一般用的 天然調味品及氨基酸条、核酸条、掙樣酸条的諝味品和嫌 生素、礦物質等頭味成分、強化爾等β 以下，根據實施例進一步詳細說明本發明，但本發明 不受這些實施例的限制》 -6- 本紙張尺度逋用中國國家標準（CNS ) Α4規格（210Χ297公釐） 83.3.10,000 A7 B7 五、發明説明（） 實施例1 將用鹽田法製作的自然_〔商品名”赤德的天鹽”無 水物的组成：氛化銪（NaC1) 97· 86、氯化IP ( K C 1 ) 0 . 10%、氯化鎂（MgCl2) 1.68% 、·硫酸01 (MgS〇4) 〇· 18%、硫酸 If (CaSO 4) 0. 1896〕5〇S、氯化鉀（KC1) 25β、檸 撖酸三鉀2 5 g混合後•得到鹹味组合物1 〇 〇 g·此组 合物的納/鉀（Na/K)的比為0· 85·有番味並有 適度的鹹味β 以此组合物作為緘味原料•向1 〇 〇重量份的黄瓜中 添加6% (重董）對黃瓜暴醃，謅2 5人品Ρ».從2 5人 那裡得到與一般食鹽相比好吃的評價· 實施例2 改受實施例1的自然鹽、氰化鉀、擰檝酸麵和重量份 數，檢査其囲味性及納/ » (Na/K)比的结果·如表一 1所示。 --^-------.---裝-- (請先閲讀背面之注意事項再填寫本頁) 訂' 」 經濟部中央標準局負工消费合作社印裂 -7- 本紙張尺度適用中國國家標準（CNS ) A4说格（210X297公釐） 83. 3.10,000Printed by the Beigong Consumer Cooperative of the Central Bureau of Economic Development of the Ministry of Economic Affairs 900844 A7 B7 V. Description of the invention () This invention is a new functional food composition that can replace conventional food. The present invention is also a functional yam-flavored taste product obtained after adding the salt composition to the added seasonings ", which is cleverly used as a conventionally used edible cabbage, except for the fine cracking method made by the ion exchange membrane method. In addition, there are rock salt, and natural salt made by the sea water meeting surface salt method and the salt field method, but the content of chlorinated sodium in some table salt is more than 95%. For a long time, it has been pointed out that the Japanese people ’s intake of traditional Japanese diets such as soy sauce, soy sauce, and M dishes made from past foods has caused problems for Japanese people to eat food in many places. It is well known that sodium amide itself is not harmful to humans. On the contrary, it can supplement the necessary sodium (Na) and atmosphere (C 1) while maintaining the physiological elongation of the human eel. The results of europium will cause an imbalance between the intake of sodium and potassium, and such a sample will cause a large proportion of hemorrhage in adult diseases. For this reason, some people strongly advocate that the mandarin limit food consumption. Intake, but it limits the addition of salt, which makes the food with a weak taste very unpalatable, which reduces the appetite of people ^ _ proposed to eat less salt, and to use less common salt in order to use Solution to replace table salt with cyanide cyanide ~ However, potassium oxychloride has a unique bitter taste. After adding the salty composition to the food, the taste of the food will be reduced in appearance. In order to remove the bitter taste of potassium chloride, there are also various Research, for example The size of the paper wave described in JP 60-1 5299 is applicable to the Chinese National Standard (CNS) A4 specification (210X297mm> 83. 3.10,000 ^ ----- r --- ^-(please first Read the precautions on the back and fill in this page) The A7 B7 printed by the Industrial and Consumer Cooperative of the Central Department of Economics of the Ministry of Economic Affairs V. Invention description (), proposed a method of adding calcium and magnesium, but it is still unpredictable The aim of the present invention is to provide a dietary supplement that does not reduce the amount of beta and the salty taste, and can obtain almost the same salty taste when using food, and it is superior to the conventional salt substitutes with excellent flavor. The salty combination ", the purpose of the present invention is also to improve the imbalance of bovine mineral intake, improve people's dietary life and promote people's body and bone health." The present invention is to eliminate chlorinated sodium containing ft, instead of supplementing chlorination Potassium, but as a method to remove the bitter taste of chlorinated beryllium, a method was added to add citric acid a and wait for the addition of tritonium acid, so as to achieve the intended purpose of the present invention. The present invention is in the food from 75 to 30 % (Heavy Dong>, chlorination 2 5 ~ 70% (by weight) of a mixture of 100 parts by weight, mix 5 to 60 parts by weight of protonate to complete the "by this salty composition, the weight ratio of common salt and the evaluation of the atmosphere In the fan garden of 75: 25 ~ 30: 70, when the amount of scent is above 70X, it is difficult to remove the bitterness of scent, and if it is below 25¾, the effect of reducing table salt is reduced. Furthermore, table salt Although it has a special bitter taste, it has been found that the addition of citronium salt, especially the addition of tripotassium citrate, can eliminate this bitter taste. For 100 parts by weight of table salt and The mixture of beryllium nitride, citrate is less than 5 parts by weight, can not eliminate this bitter taste, but when the replacement is more than 60 parts, the salty taste becomes weak and becomes a heterogeneous taste different from table salt. This paper size is used in China. Standard (CNS) Α4 specification (210X297mm) 83. 3.10,000 (please read the notes on the back before filling in this page). Packing and ordering A7 B7 Printed by Beigong Consumer Cooperative, Central Bureau of Economic Development, Ministry of Economic Affairs Description () The food in the salty taste composition of the present invention It refers to the fine cracked η, rock sickle, natural salt made from seawater meeting noodle method, salt field method, etc., which are usually eaten by the ion-exchange membrane method, which contains at least 95% of the atmosphere, but in terms of flavor Or the balance of minerals should be tested. I hope that the composition of rock salt and natural salt is based on raw materials. From the perspective of material balance and flavor, you can also add magnesium cyanide, magnesium sulfate, atmospheric β, and calcium silicate * However, from the perspective of flavor In view of this, the amount of addition is preferably less than 2% of the amount of the composition. In the salty taste composition of the present invention, the salt is an ingredient. The acid is the human metabolic cycle. The citric acid cycle (also available) TCA cycle) metabolite, citric acid intake maintains the acid-base balance, maintains the PH value of glutinous fluid and blood is 7.4 weakly alkaline, can be said to provide human fi digestion, absorption, metabolism The function of three major functions (# 様 酸 進 current theory can be used as citric acid, trisodium citrate, tripotassium citrate, calcium citrate, magnesium citrate, etc. In the product of the present invention, trisodium citrate and / or tripotassium citrate are used as essential ingredients, but calcium citrate and magnesium citrate β are also used according to the pain of mineral balance. Among the salt, from the Na / K ratio or flavor, it is best to use Sanna citrate as the main component. The product of the present invention contains citrate, which not only maintains health, but also removes the bitter taste of potassium oxychloride (KC1) caused by the reduction of salt. According to the WHO nutrition group (Di World Shusheng Group Iron Nutrition Group) , A diet with a Na / K ratio of less than 1 can prevent hypertension, -5- (please read the precautions on the back and then fill out this page) -install ·,? Τ_ k This paper size applies to China National Standard (CNS) A4 specification (210X297mm) 83. 3.10,000 9Μ844Ι Α7 Β7 V. Description of invention () And it is confirmed by the experiment on the brewing bed of more than 1000 patients with a treatment speed of 1%, potassium / potassium ( Na / K > than the diet below 1 can treat «blood pressure beta. In addition, the" Guide to a Healthy Diet "for Japanese gardens also takes salt salt and necessary mineral balance intake guidance as an important item. The β composition of the present invention, while maintaining the same salty taste as table salt, can also control the ratio of potassium (Na / K) to 1 or less, which can be said to be ideal from the point of view of the balanced viscosity of minerals. Combine Yang. Take the salty taste of the invention through the gong Compound, or often eat intimate products (bean paste, soy sauce) and foods (pickles, etc.) using this as a raw material, which can prevent high blood pressure and even cure the effect β of the salty composition of the present invention, as a salty taste The ingredients can replace the conventional salt. In the process of manufacturing the flavor products used to manufacture bean S, soybean oil, etc., by adding 1 0 ~ 2 5 reset parts to 100 parts by weight of raw materials, new mines can be made Material-balanced savory flavored foods "Such savory flavored products are also included in the present invention. In addition, it can also be used in foods such as pickles, kimchi, etc. instead of the conventional food a, and the new mineral balanced foods thus obtained are also Included in the present invention. Printed by the Male Workers' Consumer Cooperative of the Central Bureau of Economics and Trade of the Ministry of Economic Affairs (please read the precautions on the back and then fill out this page). In addition, general natural ingredients can also be added to the savory composition of the present invention Condiments and amino acid bars, nucleic acid bars, tasting products such as acid bars, top-quality ingredients such as anabolism, minerals, fortified substances, etc. The following describes the present invention in further detail based on examples, but the present invention is not limited to these Implement Restrictions "-6- This paper scale uses the Chinese National Standard (CNS) Α4 specification (210Χ297mm) 83.3.10,000 A7 B7 5. Description of the invention () Example 1 Nature_ [trade name] to be produced by the salt field method The composition of the anhydrous salt of Chide's sky salt: Europium (NaC1) 97 · 86, IP (KC 1) 0.10%, magnesium chloride (MgCl2) 1.68%, sulfuric acid 01 (MgS〇4) 〇 · 18%, sulfuric acid If (CaSO 4) 0.1896] 5〇S, potassium chloride (KC1) 25β, tripotassium citrate 25 g mixed after mixing • to obtain a salty composition 100 g · / Potassium (Na / K) ratio is 0.85. It has a taste and moderate salty taste. This composition is used as a raw material for flavoring. 6% (Chong Dong) is added to 100 parts by weight of cucumber. Pickled, choked 2 5 people Ρ ». From 25 people get a taste evaluation compared to the common salt · Example 2 The natural salt, potassium cyanide, taro acid noodles and weight parts of Example 1 were changed The results of checking the taste and Na / K ratio are shown in Table 1. -^ -------.--- install-- (please read the precautions on the back before filling in this page) Order '' '' Printed by the Ministry of Economic Affairs Central Standards Bureau Negative Work Consumer Cooperative -7- This paper size Applicable to China National Standard (CNS) A4 grid (210X297mm) 83. 3.10,000
A B7 五、發明説明（ 經濟部中央標準局貝工消費合作社印製 Ο Ο 1 〇 CO 冲 J 卜 0. 48 J£< η ΤΡ^1---- Ο Ο 1 1 CD 寸 1 1 〇 ·—( 硃坧（Ν 比較 例2 Ο Ο Ο 1 - GO CO 1 0. 37 珈想Κ·令 Ο Ο 1 ο σ> — ι co 2. 07 ♦ •兮 實驗 例5 Ο Ο Ο ι 〇〇 卜 CO I 0. 58 有苦 味、 但可 食用 Ο Ο ι CO ^ ι ς〇 0. 99 I 與實 施例 3同 海rr> Ο Ο Ο ι t〇 C'Q ι 0. 94 稍苦 、有 一些 蜮味 傘CN Ο Ο ι Ο co 寸 ι co 0. 71 有香 味、 鹹味 t〇 ι Ο 卜 CS ι c〇 0. 80 茶食 w\ '»i Να/Κ 比（·） 顯味性 ^—^1- ν^ϋ ^^^1 ^^^1 ^^1— 1^^1 nfft nn nn ^1 (請先閲讀背面之注意事項再填寫本頁) 訂 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 83. 3.10,000 A7 ___B7_ 五、發明説明（） 在消除氛化押的苦味時，掙檬酸鹽是非常痛要的（實 驗例2、 3和比較例3),例如，若氰化好的置在70% (重董）以上時，即使加入擰嫌酸鹽也還有苦味而不齙吃 (實驗例5和比較例2) »作為除去氛化押苦味的擰嫌酸 鹽以鉀鹽最好（實驗例2和3、4),將擰樣酸鹽增加到 6 0%以上時，鹹味變淡，得到異味（實驗例1和比較例 4)。食鹽的置在7 5%以上時，可保持很好的録味，但 是納(Na/K)的比大於1,則成為與本發明功能 性食鹽组合物的目的不同的物質（例較例1> 。 實施例3 在脱脂加工大豆和大豆7:3的烹煮物30份重董及 炒煎小麥20份重置中加入種麯，製作醬油麵•對於7K S埴種醤油麴中加入在12升水中溶有3Kg食鹽及3· 6Kg實施例1記載的食鹽组合物，按常規方法熟化，18 作醬油，此》油的分析结果如表一2所示。 表 _ 2 醬油的分析 (請先閲讀背面之注意Ϋ項再填寫本頁) .裝. 訂 ^. 經濟部中央梂準局負工消费合作社印製 分析項目 食鹽 本發明産品 结氰 1 .8 4 % 1-87% 浸汁成分 2 1 .0 % 2 1· 4 0 % 酵成分 1 .0 % 1.05% PH 5 .0 0 5.01 -9- 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 83. 3.10,000 A7 B7 爾微 五、發明説明（ 納 5 . 7 7 % 3 . 5 2 % 鉀 0 . 4 0 % 4 . 5 3 % 檸櫬酸 0 . 2 6 % 2 . 7 0 % 疸些醬油讅50值人品«，全》人貝認為使用了本發 明组合物的食品好吃。眾所周知，市售的鹹鹽醬油的銪（ Na) %在3· 55以下，可是》(Κ) %低到0· 496 ，與使用通常鹽的醬油相比，其味道要差。使用本發明的 食物不僅味美，而且銷（Na) %的值與鹹鹽醬油幾乎相 同，特別是鉀（Na/K)比在1以下.而且由於檸 檬酸的含董多，所以適於高壓血等成人病的預防、治療β 1^1 ml ml F V —BIB (請先聞讀背面之注意事項再填寫本頁) 訂 " 經濟部中央揉準局貝工消费合作社印製 -10 本紙張尺度適用中國國家標準（CNS ) A4说格（210X297公釐） 83. 3.10,000A B7 V. Description of the invention (printed by the Beigong Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs Ο Ο 1 〇CO Chong J Bu 0. 48 J £ < η ΤΡ ^ 1 ---- Ο Ο 1 1 CD inch 1 1 〇 · — (Zhu Li (N Comparative Example 2 Ο Ο Ο 1-GO CO 1 0. 37 Jia Xiang K · Ling Ο Ο 1 ο σ > — ι co 2. 07 ♦ • Experimental Example 5 Ο Ο Ο ι 〇〇 BU CO I 0.58 bitter, but edible Ο Ο ι CO ^ ι ς 〇0. 99 I and Example 3 with the same sea rr> Ο Ο Ο ι t〇C'Q ι 0. 94 slightly bitter, some眮 味 伞 CN Ο Ο ι Ο co inch ι co 0.71 scented, salty t〇ι Ο BU CS ι c〇0. 80 tea food w \ '»i Να / Κ ratio (·) taste ^-^ 1- ν ^ ϋ ^^^ 1 ^^^ 1 ^^ 1— 1 ^^ 1 nfft nn nn ^ 1 (please read the precautions on the back and then fill out this page) The standard of this paper is the China National Standard (CNS) A4 specification (210X297 mm) 83. 3.10,000 A7 ___B7_ V. Description of the invention () When eliminating the bitter taste of volatile citrus, it is very important to earn citrate (Experimental Examples 2, 3 and Comparative Example 3), For example, if the cyanide is well above 70% (Chong Dong), It is also possible to add a twisted acid salt to have a bitter taste without eating it (Experiment Example 5 and Comparative Example 2) »The potassium salt is the best as the twisted acid salt to remove the odorized bitter taste (Experimental Examples 2 and 3, 4), When the acid salt is increased to more than 60%, the salty taste becomes lighter, and an odor is obtained (Experimental Example 1 and Comparative Example 4). When the salt is placed at more than 75%, the taste can be kept very good, but the sodium ( Na / K) ratio greater than 1, it becomes a substance different from the purpose of the functional table salt composition of the present invention (e.g. Comparative Example 1). Example 3 30 parts by weight of defatted processed soybeans and 7: 3 cooked food of soybeans To add soy sauce noodles after adding 20 pieces of fried and fried wheat to make soy sauce noodles • For the 7K simmered soy sauce, add 3Kg of salt dissolved in 12 liters of water and 3.6Kg of the salt composition described in Example 1, according to the conventional method. Ripening, 18 as soy sauce, the analysis results of this "oil" are shown in Table 1 2. Table _ 2 Analysis of soy sauce (please read the note Ϋ on the back before filling in this page). Install. Order ^. Central Ministry of Economics Printing and analysis project of the Bureau of Consumer Labor Cooperatives Table salt The product of the present invention is cyanide 1.8 4% 1-87% Juice composition 2 1.0% 2 1 4 0% fermentation Composition 1.0% 1.05% PH 5.0 0 5.01 -9- This paper scale is applicable to the Chinese National Standard (CNS) A4 specification (210X297 mm) 83. 3.10,000 A7 B7 Erwei V. Description of the invention (Na 5. 7 7% 3. 5 2% Potassium 0. 4 0% 4. 5 3% Citrate 0. 2 6% 2. 7 0% Soy Sauce 殅 50 worth of character «, all" people think that the use of this book The food of the inventive composition is delicious. It is well known that the commercially available salty soy sauce has a Europium (Na)% of 3.55 or less, but》 (Κ)% is as low as 0.496, and its taste is worse than soy sauce using ordinary salt. The food using the present invention is not only delicious, but also the value of (Na)% is almost the same as that of salty soy sauce, especially the potassium (Na / K) ratio is below 1. And because the citric acid contains more Dong, it is suitable for high blood pressure Waiting for the prevention and treatment of adult diseases β 1 ^ 1 ml ml FV —BIB (please read the precautions on the back and then fill out this page) Order " Printed by the Ministry of Economic Affairs Central Bureau of Customs and Cooperation Beigong Consumer Cooperative -10 paper size Applicable to China National Standard (CNS) A4 grid (210X297mm) 83. 3.10,000