WO2020111145A1 - Nouilles et leur procédé de production - Google Patents

Nouilles et leur procédé de production Download PDF

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Publication number
WO2020111145A1
WO2020111145A1 PCT/JP2019/046432 JP2019046432W WO2020111145A1 WO 2020111145 A1 WO2020111145 A1 WO 2020111145A1 JP 2019046432 W JP2019046432 W JP 2019046432W WO 2020111145 A1 WO2020111145 A1 WO 2020111145A1
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Prior art keywords
mass
milk protein
raw material
protein
noodles
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PCT/JP2019/046432
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English (en)
Japanese (ja)
Inventor
誠恭 矢野
将司 廣田
友哉 村上
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森永乳業株式会社
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Application filed by 森永乳業株式会社 filed Critical 森永乳業株式会社
Priority to SG11202103546YA priority Critical patent/SG11202103546YA/en
Priority to JP2020557792A priority patent/JPWO2020111145A1/ja
Priority to CN201980067461.1A priority patent/CN112888319A/zh
Publication of WO2020111145A1 publication Critical patent/WO2020111145A1/fr

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to noodles and a method for producing the same.
  • the present application claims priority based on Japanese Patent Application No. 2018-224956 filed in Japan on November 30, 2018, and the content thereof is incorporated herein.
  • An aspect of the present invention is to provide noodles having a high protein content, excellent flavor and texture, and good suitability for making noodles, and a method for producing the same.
  • Noodles made from a raw material composition containing wheat flour and a milk protein-containing raw material The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content, Noodles in which 60% by mass or more of the milk protein is micellar casein.
  • the noodles according to [1] or [2], wherein the protein content of the noodles is 10 to 60% by mass in terms of solid content.
  • the milk protein-containing raw material contains at least one selected from the group consisting of a milk protein concentrate, a milk protein isolate, a micellar casein concentrate, and a micellar casein isolate [1] to Noodles according to any of [3].
  • a step of making a raw material composition containing wheat flour and a raw material containing milk protein to produce noodles The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content, The method for producing noodles, wherein 60% by mass or more of the milk protein is micellar casein.
  • the milk protein-containing raw material contains at least one selected from the group consisting of a milk protein concentrate, a milk protein isolate, a micellar casein concentrate, and a micellar casein isolate, [5] or [6] The method for producing noodles.
  • the noodles of the present invention have excellent flavor and texture even if they have a high protein content, and have good suitability for noodle making. According to the method for producing noodles of the present invention, it is possible to produce noodles excellent in flavor and texture even with a high protein content, with good suitability for making noodles.
  • the noodles of the present invention are noodles produced from a raw material composition containing wheat flour and a milk protein-containing raw material.
  • the noodles of the present invention can be said to be noodles containing wheat flour and a milk protein-containing raw material as raw materials. It can be said that the noodles of the present invention are noodles obtained by substituting a part of wheat flour with a milk protein-containing raw material in general noodles using wheat flour as a raw material.
  • suitability for production when preparing noodles from the raw material composition is referred to as "suitability for noodle making”.
  • the noodle-making suitability is determined by the degree of cohesion of the dough in the step of kneading the raw material composition as a dough or the step of rolling to cut the dough into noodles, and the shape retention after boiling the noodles.
  • Examples of wheat flour include strong flour, medium-strength flour, weak flour, semolina flour, and mixed powder of two or more kinds of these, and the like can be appropriately selected according to the type of noodles.
  • micellar casein refers to a casein forming a micellar structure, particularly a casein maintaining the micellar structure found in milk.
  • the micellar casein is preferably derived from milk of mammals, more preferably milk of cows, sheep, goats and the like, still more preferably milk of cows.
  • the micellar casein derived from bovine milk is generally an aggregate of ⁇ s1 -casein, ⁇ s2 -casein, ⁇ -casein or ⁇ -casein. Small micelles called submicelles associate to form micellar casein.
  • micellar casein in the present invention may be a micelle composed of casein and calcium phosphate.
  • the literature (“Dairy Products Manufacturing", p. 14, Korinsha, 2004, Hajime Ito/Author), 2.9 g of calcium is contained per 100 g of bovine milk-derived micelles.
  • micellar casein in the present invention is micellar casein containing 2.3-3.5 g, preferably 2.6-3.2 g of calcium per 100 g.
  • the micellar casein in the milk protein-containing raw material is preferably not denatured, that is, has a native structure.
  • the micellar casein may contain calcium phosphate in addition to casein. That is, the micellar casein may be a micelle composed of casein and calcium phosphate.
  • the native structure refers to, for example, a state in which the three-dimensional structure of each casein constituting micellar casein is not collapsed and the micelle structure as an assembly of submicelles is maintained. When the micelle structure is denatured due to the influence of an acid or the like and the native structure cannot be maintained, casein cannot form an aggregate and cannot maintain hydrophilicity, and thus becomes insoluble in water.
  • non-native casein lacks calcium phosphate in its molecular structure because it loses its ability to bind to calcium phosphate.
  • micellar casein in the present invention is micellar casein which can be dispersed in neutral water at a concentration of 1% by mass or more and contains calcium phosphate in its molecular structure.
  • micellar casein in the present invention is a micellar casein in which the three-dimensional structure of the casein contained and the crosslinked structure between submicelles are not collapsed. It is considered that the micellar casein maintains its structure even during the process of making the raw material composition into noodles. Therefore, the noodles made from the raw material composition are considered to contain micellar casein.
  • the milk protein may consist only of micellar casein, or may be a mixture of micellar casein and another milk protein, that is, a milk protein that is not micellar casein.
  • milk proteins that are not micellar casein include whey protein, casein separated by acid precipitation, and caseinate. Casein separated by acid precipitation does not form a micelle structure because calcium phosphate necessary for forming a micelle structure is solubilized and lost. Caseinate is obtained by acid-precipitating casein and dissolving it in an alkali to form a salt (sodium salt, potassium salt, calcium salt, etc.), and does not form a micellar structure.
  • micellar casein In the milk protein-containing raw material, 60% by mass or more of milk protein is micellar casein. That is, the proportion of micellar casein in the milk protein is 60% by mass or more based on the total mass of the milk protein. If 60% by mass or more of milk protein is micellar casein, the suitability for noodle making is good even if the protein content is high. For example, when the dough is prepared from the raw material composition, the dough is easily aggregated and is not sticky. Further, even if the protein content is high, the flavor and texture of noodles are excellent.
  • the proportion of micellar casein in milk protein is preferably 70 mass% or more, more preferably 75 mass% or more, still more preferably 80 mass% or more, still more preferably 85 mass% or more, with respect to the total mass of milk protein. 88 mass% or more is more preferable, and 90 mass% or more is further preferable.
  • the upper limit of the proportion of micellar casein in milk protein is not particularly limited, but considering the ease of availability and the like, the proportion of micellar casein is preferably 97% by mass or less based on the total mass of milk protein.
  • the ratio of milk protein that is not micellar casein in milk protein is 40% by mass or less, preferably 30% by mass or less, more preferably 25% by mass or less, based on the total mass of milk protein in the milk protein-containing raw material. 20 mass% or less is more preferable, 15 mass% or less is further preferable, 12 mass% or less is further preferable, and 10 mass% or less is further preferable. Further, the ratio of the milk protein which is not micellar casein in the milk protein is preferably 3% by mass or more based on the total mass of the milk protein.
  • the sum of the content of micellar casein and the content of milk protein which is not micellar casein does not exceed 100 mass% with respect to the total mass of milk protein in the milk protein-containing raw material.
  • the proportion of micellar casein in milk protein can be determined based on ISO17997-1 (IDF29-1) (Milk-Determination of casein-nitrogen content-Part 1: Indirect method (Reference method)).
  • the milk protein-containing raw material may further contain components other than milk protein.
  • components other than milk protein include lipids, sugars, minerals, water, peptides, amino acids and the like.
  • the content of milk protein in the milk protein-containing raw material is 80% by mass or more, preferably 82% by mass or more, in a solid content ratio, that is, a mass ratio of milk protein to 100% by mass of total solid content of the milk protein-containing raw material. 85 mass% or more is more preferable.
  • the content of milk protein is 80% by mass or more, the protein content is sufficiently higher than that of wheat flour, so that the protein content of noodles can be increased.
  • the protein content in the solid content ratio of wheat flour (the ratio of wheat protein to 100% by mass of the total solid content of wheat flour) is generally about 5 to 15% by mass.
  • the upper limit of the milk protein content of the milk protein-containing raw material is not particularly limited, but in consideration of availability and the like, the milk protein content of the milk protein-containing raw material is preferably 95% by mass or less in terms of solid content.
  • the ratio of "components other than milk protein and water" to the total solid content of 100% by mass of the milk protein-containing raw material is 20% by mass or less, preferably 18% by mass or less, and more preferably 15% by mass or more. Further, the ratio of "components other than milk protein and water" relative to 100% by mass of the total solid content of the milk protein-containing raw material is preferably 5% by mass or more.
  • the sum of the content of milk protein and the content of "components other than milk protein and water” does not exceed 100% by mass based on 100% by mass of the total solid content of the milk protein-containing raw material.
  • the proportion of water relative to 100% by mass of the total mass of the milk protein-containing raw material is, for example, 0.5 to 10% by mass, further 1 to 8% by mass, and further 2 to 7% by mass.
  • the water content in the present specification is a value measured by a normal pressure heat drying method.
  • the content of milk protein is determined by the combustion method, more specifically, the combustion method (improved Dumas method), which is a procedure for measuring protein described in “Japanese Food Standard Ingredient Table 2015 Edition (7th Edition) Analysis Manual”. Can be measured.
  • micellar casein At least a part of the milk protein-containing raw material contains micellar casein.
  • the milk protein-containing raw material containing micellar casein may contain only micellar casein as a milk protein, or may further contain a milk protein which is not micellar casein.
  • Examples of the milk protein-containing raw material containing micellar casein include a concentrate obtained from a dairy product containing micellar casein such as milk and skim milk through a membrane separation treatment. The liquid concentrate obtained in the membrane separation treatment is usually dried by a spray drying method or the like to give a powdery concentrate.
  • Dairy products such as milk and skim milk contain micellar casein and whey protein as milk proteins, and also fat, lactose, minerals and the like.
  • micellar casein By performing membrane separation treatment on these dairy products, the content of milk protein can be increased while maintaining the micellar structure of micellar casein.
  • the micellar casein in the concentrate is not exposed to the chemical treatment (acid precipitation treatment, alkali dissolution treatment, etc.) that is carried out in the casein sodium and other caseinate manufacturing process, so that casein in unprocessed milk can be used. Maintains a "micelle structure" that is supposed to hold.
  • a dairy product or the like containing micellar casein may be subjected to an acid addition treatment or an alkali addition treatment as long as the micelle structure is maintained. From the viewpoint of flavor, it is more preferable that the concentrate is not subjected to the acid addition treatment and the alkali addition treatment.
  • skim milk is preferable in that a concentrate having a higher milk protein content can be obtained.
  • skim milk obtained by defatting raw milk, skimmed concentrated milk obtained by concentrating the skim milk, a solution of skim milk powder, or skim milk that has been desalted may be used, but is not limited thereto. ..
  • micellar casein does not permeate through the membrane, but whey protein and other components smaller than it (lactose, minerals, water, etc.) permeate through the membrane. Therefore, for example, when skim milk is subjected to membrane separation treatment with a microfiltration membrane, a concentrated fraction having an increased milk protein content and a higher micellar casein ratio in the milk protein can be obtained.
  • the size of micellar casein is 20 to 600 nm, and its average size is about 200 nm (0.2 ⁇ m).
  • whey protein and other components are several nm or less. This size difference can be used to increase the proportion of micellar casein in milk proteins.
  • the pore size of the microfiltration membrane is, for example, 0.01 ⁇ m to 1 ⁇ m, particularly 0.02 ⁇ m to 0.6 ⁇ m, more preferably 0.05 ⁇ m to 0.2 ⁇ m, and even more preferably 0.1 ⁇ m to 0.2 ⁇ m.
  • micellar casein The mass ratio of micellar casein:whey protein in dairy products (milk, skim milk, etc.) before membrane separation is generally about 8:2 (ratio of micellar casein in milk protein is about 80 mass %). ..
  • micellar casein When such a dairy product is subjected to membrane separation treatment with a microfiltration membrane, micellar casein is concentrated, and the proportion of micellar casein in milk protein becomes higher than 80% by mass. For example, a concentrate having a micellar casein:whey protein mass ratio of about 9:1 (ratio of micellar casein in milk protein to about 90 mass%) is obtained.
  • a concentrate in which the proportion of micellar casein in milk protein is about 90% by mass (for example, 85 to 95% by mass) is generally called Micellar Casein Concentrate (MCC).
  • MCC Micellar Casein Concentrate
  • the content of milk protein in the solids ratio of MCC is generally about 80% by mass (eg 70 to 88% by mass).
  • the ratio of micellar casein in milk protein is about 90% by mass (eg 85 to 95% by mass), and the content of milk protein in the solid content ratio is about 90% by mass (eg, more than 88% by mass and 95% by mass).
  • Concentrates further increased to (% or less), although it is a type of MCC, are generally called Micellar Casein Isolate (MCI).
  • micellar casein nor whey protein When an ultrafiltration membrane is used for membrane separation, neither micellar casein nor whey protein generally permeates the membrane, and other components smaller than that (lactose, minerals, water, etc.) permeate the membrane. Therefore, the content of milk protein is increased.
  • the pore size of the ultrafiltration membrane is generally 100 nm or less, especially 1 to 100 nm, and more particularly 1 to 10 nm.
  • micellar casein:whey protein in the concentrate obtained by the membrane separation treatment using the ultrafiltration membrane was about 8:2 (the same as that in the dairy product before the membrane separation treatment).
  • the proportion of micellar casein is about 80% by mass).
  • the ratio of micellar casein in milk protein is about 80% by mass (eg 70 to 85% by mass, further 70% by mass to less than 85% by mass), and the content of milk protein in the solid content ratio is about 80% by mass.
  • % (Eg 70-88% by mass) is generally referred to as Milk Protein Concentrate (MPC) and may also be referred to as Total Milk Protein (TMP).
  • micellar casein in milk protein is about 80% by mass (eg 70 to 85% by mass, further 70% by mass to less than 85% by mass), and the content of milk protein in the solid content ratio is about.
  • the concentrate which is 90% by mass (for example, more than 88% by mass and 95% by mass or less), is generally referred to as milk protein isolate (MPI).
  • the milk protein-containing raw material is preferably at least one selected from the group consisting of MPC, MPI, MCC and MCI, in terms of the content of micellar casein, and in terms of low whey protein and good flavor, MCC And at least one selected from the group consisting of MCI are more preferable.
  • MPC has, for example, a proportion of micellar casein in milk protein of 70% by mass or more and less than 85% by mass, and a content of milk protein in a solid content ratio of 70 to 88% by mass.
  • the proportion of micellar casein in milk protein is 70% by mass or more and less than 85% by mass, and the content of milk protein in the solid content ratio is more than 88% by mass and 95% by mass or less.
  • MCC has, for example, a micellar casein ratio in milk protein of 85 to 95% by mass, and a milk protein content in solid content ratio of 70 to 88% by mass.
  • the ratio of micellar casein in milk protein is 85 to 95% by mass, and the content of milk protein in the solid content ratio is more than 88% by mass and 95% by mass or less.
  • “Ratio of micellar casein in milk protein” is the ratio of micellar casein to the total mass of milk protein of 100% by mass.
  • the “content of milk protein in terms of solid content ratio” is the ratio of milk protein to 100% by mass of the total solid content of the milk protein-containing raw material (MPC, MPI, MCC, MCI, etc.).
  • the milk protein-containing raw material at least one selected from the group consisting of MPC, MPI, MCC and MCI may be used in combination with another milk protein-containing raw material.
  • Other milk protein-containing raw materials include, for example, Whey Protein Concentrate (WPC). WPC is obtained, for example, by whey ultrafiltration membrane treatment.
  • milk protein-containing raw material those produced by the known method as described above may be used, or commercially available products may be used.
  • MCC and MCI are available from Leprino Foods and the like.
  • the ratio of the milk protein-containing raw material to 100% by weight of the total of wheat flour and the milk protein-containing raw material is preferably 2 to 65% by mass, more preferably 2 to 30% by mass, and further preferably 5 to 25% by mass. It is preferably 5 to 20% by mass and particularly preferably.
  • the ratio of the milk protein-containing raw material is 2% by mass or more, the effect of increasing the protein content of noodles can be easily obtained.
  • the ratio of the milk protein-containing raw material is at most the above upper limit, the flavor and texture of noodles and the suitability for noodle making will be more excellent.
  • the ratio of the total amount of wheat flour and the milk protein-containing raw material to the total mass of the raw material composition is, for example, 25 to 90% by mass, further 30 to 88% by mass, and further 50 to 85% by mass.
  • the raw material composition usually contains hydrated water.
  • the ratio of the amount of water added to the total mass of the raw material composition is, for example, 10 to 75% by mass.
  • the raw material composition may further contain other raw materials other than wheat flour, a milk protein-containing raw material and water, as required, within a range not impairing the effects of the present invention.
  • known raw materials for noodles can be used, and examples thereof include salt, buckwheat flour, rice flour, edible oil and fat, eggs (whole egg, egg yolk or egg white), brackish water, seasonings and the like.
  • the ratio of the other raw material to the total 100 mass% of the flour and the milk protein-containing raw material is, for example, 1 to 15 mass %.
  • the proportion of wheat flour is 25 to 80 mass%
  • the proportion of milk protein-containing raw material is 10 to 50 mass%
  • the proportion of salt is 0.
  • the milk protein-containing raw material preferably contains at least one selected from the group consisting of MPC, MPI, MCC and MCI, and may further contain other milk protein-containing raw materials (WPC and the like).
  • the noodles of the present invention contain at least wheat protein and milk protein as proteins.
  • the noodles of the present invention may further contain, as a protein, a protein other than wheat protein and milk protein.
  • the ratio of the total mass of wheat protein and milk protein to the total mass of protein is preferably 60% by mass or more, more preferably 80% by mass or more, and particularly preferably 100% by mass.
  • the protein content of the noodles of the present invention is preferably 10 to 60% by mass, more preferably 10 to 50% by mass, and further preferably 14 to 37% by mass in terms of solid content. When the protein content is 10% by mass or more, it is useful as a high protein food. When the protein content is 60 mass% or less, the flavor and texture of noodles and the suitability for noodle making are more excellent. This protein content is the ratio of protein to the total solid content of noodles.
  • the noodles of the present invention may be dry noodles, raw noodles, frozen noodles and the like.
  • Specific examples of noodles include pasta, Chinese noodles, udon, somen noodles, cold wheat, and soba.
  • Examples of pasta include flat noodle-shaped pasta such as fettuccine, cylindrical pasta such as spaghetti, and cylindrical pasta such as macaroni.
  • the noodles of the present invention can be produced by making the above raw material composition.
  • a noodle making method a known noodle making method can be adopted depending on the type of noodles to be produced.
  • each ingredient constituting the raw material composition (flour, milk protein-containing raw material, water, and other raw materials as necessary) is mixed to prepare a dough, and the dough is mixed with the target noodles. Examples include a method of shaping into a shape and drying if necessary.
  • the respective raw materials constituting the raw material composition may be mixed at the same time, or powdery raw materials may be mixed in advance, and kneading water may be added to the obtained mixture and mixed.
  • the kneading water may be water or a solution in which a part of raw materials (salt or the like) is dissolved in water.
  • a forming method of the dough a known forming method can be adopted depending on the noodles to be produced. For example, in the case of flat noodles, a method may be mentioned in which the dough is rolled into a sheet and cut into an arbitrary width (for example, 1.0 to 30 mm).
  • a known drying method can be adopted.
  • the drying temperature can be set appropriately according to the drying method, but for example, hot air drying can be 30 to 150°C.
  • the ratio of the water content to the total mass of the dried noodles (dry noodles) is, for example, 5 to 20 mass %.
  • the noodles of the present invention described above include wheat flour and a milk protein-containing raw material, and the content of milk protein in the milk protein-containing raw material is 80% by mass or more in terms of solid content, and 60% by mass or more of milk protein. Since the raw material composition which is micellar casein is used, the protein content is higher than that of general noodles (where the milk protein-containing raw material in the aforementioned raw material composition is all replaced with wheat flour). In addition, compared with the case where other protein-containing raw materials (soy protein, pea protein, etc.) are used in place of the milk protein-containing raw material, the flavor and texture are excellent, and the suitability for noodle making is also good.
  • the raw material composition in the present invention is useful for making noodles.
  • the wheat flour substitution rate indicates the ratio of the protein-containing raw material to the total 100% of the flour and the protein-containing raw material.
  • “TS” indicates solid content.
  • the micellar casein ratio indicates the ratio of micellar casein to the total mass of milk protein.
  • the protein content was measured by the combustion method.
  • the sugar content was measured by the subtraction method as the content of carbohydrate. That is, it was determined by subtracting the total of the four components of fat, protein, ash and water from the total of all the components (calculation formula: 100%-(total value of the four components of fat, protein, ash and water)).
  • the fat content was measured by the Reese-Gott Kunststoffsch method, and the ash content was measured by the direct ashing method.
  • the protein-containing raw materials used in each example are as follows.
  • MCC Micellar casein concentrate, manufactured by Mirai Co., powder, 80% protein content in solid content ratio, 90% micellar casein ratio in milk protein.
  • TMP Milk protein concentrate (MPC) manufactured by Mirai Co., powdery, protein content 80% in solid content ratio, micellar casein ratio 80% in milk protein.
  • WPC Whey protein concentrate, manufactured by Mirai Co., powdery, protein content 80% in solid content ratio, milk protein is all whey protein, and does not contain micellar casein.
  • Raw material containing soybean protein Fuji Pro made by Fuji Oil Co., Ltd., powder.
  • Raw material containing pea protein Empro E86 manufactured by Emsland Co., powder.
  • noodle-making suitability (e.g., ease of gathering the dough) when producing the noodles of Examples 1 to 5 and Comparative Examples 2 to 4 was evaluated according to the following criteria. The results are shown in Tables 1 to 3. Suitable: Equivalent to Comparative Example 1 (wheat flour substitution rate 0%). Slightly suitable: Some roughening of the texture is observed, but there is no problem as noodles. Unsuitable: Noodles cannot be made, such as the dough does not collect and is cut during rolling.
  • the noodles of Examples 1 to 5 had a higher protein content and a lower sugar content than the noodles of Comparative Example 1. Moreover, the flavor and texture were excellent, and the suitability for noodle making was also good.
  • the flavor and texture of Example 5 were B, respectively, but were slightly inferior to those of Example 4.
  • the noodles of Comparative Examples 2 to 4 using other protein-containing raw materials were inferior in noodle making suitability, flavor and texture.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
PCT/JP2019/046432 2018-11-30 2019-11-27 Nouilles et leur procédé de production WO2020111145A1 (fr)

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SG11202103546YA SG11202103546YA (en) 2018-11-30 2019-11-27 Noodles and method for producing same
JP2020557792A JPWO2020111145A1 (ja) 2018-11-30 2019-11-27 麺類及びその製造方法
CN201980067461.1A CN112888319A (zh) 2018-11-30 2019-11-27 面类和其制造方法

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JPWO2020111145A1 (ja) 2021-11-11

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