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WO2019130959A1 - Film comestible, procédé de production d'aliment et cloison pour aliments - Google Patents

Film comestible, procédé de production d'aliment et cloison pour aliments Download PDF

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Publication number
WO2019130959A1
WO2019130959A1 PCT/JP2018/043706 JP2018043706W WO2019130959A1 WO 2019130959 A1 WO2019130959 A1 WO 2019130959A1 JP 2018043706 W JP2018043706 W JP 2018043706W WO 2019130959 A1 WO2019130959 A1 WO 2019130959A1
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WO
WIPO (PCT)
Prior art keywords
layer
edible film
film
alginate
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/043706
Other languages
English (en)
Japanese (ja)
Inventor
祐輔 湯浅
森蔵 鴻原
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Maikon No Kohara Corp
Original Assignee
Maikon No Kohara Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maikon No Kohara Corp filed Critical Maikon No Kohara Corp
Priority to CN201880083655.6A priority Critical patent/CN111526726A/zh
Priority to JP2019562878A priority patent/JP7250258B2/ja
Publication of WO2019130959A1 publication Critical patent/WO2019130959A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38—Packaging materials of special type or form
    • B65D65/46—Applications of disintegrable, dissolvable or edible materials
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Definitions

  • the present invention relates to an edible film, a method of producing a food, and a food-grade partition material, and more specifically, a water-insoluble coating layer containing shellac is provided on a water-soluble base layer containing alginate.
  • the present invention relates to an edible film, a method for producing a food using the edible film, and a food partition material comprising the edible film.
  • Patent Document 1 discloses an edible film containing starch as a main component and sodium alginate.
  • Patent Document 2 discloses an edible film having a water-soluble film layer and a coating layer containing a polymeric starch, a natural resin and the like.
  • Patent Document 3 discloses an edible film in which a supplement component is held in an edible film made of starch or the like.
  • Patent Document 4 discloses an edible film having a base layer containing starch and a polyol, and a shellac (shellac) -containing layer, and further discloses a food packaging member and a food partition member comprising the edible film. ing.
  • Edible films generally have good texture (for example, water solubility).
  • it is excellent in ease of handling (for example, flexibility, strength, adhesion), appearance beauty (for example, transparency), etc. It is desirable to have.
  • Alginates such as sodium alginate are widely used as gelling agents and thickeners.
  • alginate When alginate is used as a film material, a film particularly excellent in water solubility and transparency may be obtained.
  • the viscosity of the alginate solution to be used as a film material is high, it is difficult to stably produce a film consisting of an alginate alone or a film containing alginate as a main component with a predetermined thickness. The film is not found in the market.
  • the film containing alginate exists, as for all, only a small amount of alginate is added as an auxiliary component.
  • the edible film suitable for the partition material for foodstuffs etc. can be provided by providing the water-insoluble layer which consists of shellacs in at least one surface of an edible film.
  • the water-insoluble layer which consists of shellacs in at least one surface of an edible film.
  • the present invention is to provide an edible film having high water solubility, flexibility, strength, adhesion, and transparency, and a use thereof, having an alginate-containing layer and a shellac-containing layer. To aim.
  • One aspect of the present invention is an edible film provided with a water-insoluble coating layer on at least one surface of a water-soluble substrate layer, and the substrate layer contains an alginate as a main component A thickness of 10 to 50 ⁇ m, the covering layer contains shellac as a main component, and the thickness is 1 to 10 ⁇ m.
  • the edible film of this aspect is a base material layer containing alginate, and a coating layer containing shellac provided.
  • the base material layer is mainly composed of alginate and has a thickness in a predetermined range, it has high water solubility, flexibility, strength, adhesion, and transparency.
  • the coating layer contains shellac as a main component and has a thickness in a predetermined range, the coating layer can maintain sufficient strength and water resistance even after the base layer is dissolved.
  • "containing as a main component” means that the content is 50% by mass or more.
  • the thickness of the base layer is 25 to 35 ⁇ m.
  • the base material layer contains 90% by mass or more of an alginate.
  • the thickness of the covering layer is 1 to 3 ⁇ m.
  • the coating layer contains 90% by mass or more of shellac.
  • the haze is 9% or less.
  • Another aspect of the present invention is a method for producing a food, wherein the surface of the food body is provided with a coating comprising shellac, wherein the substrate layer of the edible film is brought into contact with the surface of the food body, It is a manufacturing method of the food characterized by dissolving the above-mentioned base material layer above, leaving the above-mentioned coating layer, and providing a film which consists of shellac on the surface of a food body.
  • This aspect relates to a method of producing food.
  • the base layer of the edible film is brought into contact with the surface of the food body to dissolve the base layer on the food body and leave the coating layer.
  • the food in which the film which consists of shellacs was provided on the surface of a food body is obtained. According to this aspect, it is possible to easily provide a shellac coating on food of various shapes.
  • Another aspect of the present invention is a food partition material comprising the edible film described above.
  • strength, adhesiveness, and transparency and its use can be provided.
  • the edible film 1 which concerns on one Embodiment of this invention has the laminated structure in which the coating layer 3 was provided in one side of the base material layer 2, as shown in FIG.
  • the base material layer 2 is a water-soluble layer containing alginate as a main component. As described above, "containing as a main component" means that the content is 50% by mass or more.
  • the content of alginate in the base material layer 2 is preferably 70% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more.
  • the base material layer 2 is most preferably a layer consisting only of alginate.
  • the thickness of the substrate layer 2 is 10 to 50 ⁇ m, preferably 15 to 45 ⁇ m, more preferably 20 to 40 ⁇ m, and particularly preferably 25 to 35 ⁇ m. If the thickness is less than 10 ⁇ m, the strength of the edible film 1 may not be maintained. On the other hand, if the thickness exceeds 50 ⁇ m, the flexibility of the edible film 1 may not be maintained. In addition, the amount of alginate used is increased, which is disadvantageous in cost.
  • alginate is not particularly limited, and sodium alginate, potassium alginate and the like can be exemplified. Among these, sodium alginate is preferable in view of low cost and availability. Alginates can be extracted and purified from seaweeds such as kelp.
  • the base material layer 2 may contain components other than the alginate as long as the performance (such as water solubility) is not impaired.
  • the component include carboxymethylcellulose (CMC), an antifoaming agent, dextrin (for example, cluster dextrin of Esaki Glyco Co., Ltd.), and the like.
  • the covering layer 3 is a water-insoluble layer containing shellac as a main component.
  • "containing as a main component” means that the content is 50% by mass or more.
  • the content of shellac in the covering layer 3 is preferably 70% by mass or more, more preferably 80% by mass or more, and particularly preferably 90% by mass or more.
  • the covering layer 3 is most preferably a layer consisting only of shellac.
  • the thickness of the covering layer 3 is 1 to 10 ⁇ m, preferably 1 to 8 ⁇ m, more preferably 1 to 5 ⁇ m, and particularly preferably 1 to 3 ⁇ m. If the thickness is less than 1 ⁇ m, the strength of the covering layer 3 alone may not be maintained. On the other hand, if the thickness exceeds 10 ⁇ m, the flexibility of the edible film 1 as a whole may not be maintained. In addition, there is a possibility that the bitterness at the time of eating may increase.
  • the type of shellac is not particularly limited, and various commercially available shellacs can be used. For example, highly refined refined shellac, bleached white shellac, etc. can be used.
  • the coating layer 3 may contain components other than shellac as long as the performance (glossiness, water resistance, etc.) is not impaired.
  • As the said component an edible wax, a beeswax, etc. are mentioned.
  • the edible film 1 is composed of the base material layer 2 containing alginate and the coating layer 3 containing shellac, it is excellent in transparency and has a small haze.
  • the haze based on JIS K 7136 is 9% or less.
  • the edible film 1 can be produced, for example, as follows. First, a high concentration and low viscosity aqueous solution (base material solution) of an alginate such as sodium alginate or the like for use in producing the base layer 2 is produced. In general, alginate (solid) is classified according to the viscosity of a 1% solution at 20 ° C. (hereinafter referred to as “1% viscosity value”). And, the 1% viscosity value of the commercially available general grade alginate powder is about 300 to 400 mPa ⁇ s.
  • the thickness of the base material layer 2 is 10 to 50 ⁇ m, and in order to stably obtain a film having a thickness in this range, the 1% viscosity value of 300 to 400 mPa ⁇ s is too high to be suitable. Therefore, for preparation of the substrate material solution, an ultra low viscosity alginate having a 1% viscosity value of 80 mPa ⁇ s or less, preferably 50 mPa ⁇ s or less, more preferably 20 mPa ⁇ s or less, still more preferably 10 mPa ⁇ s or less Should be used. Such ultra-low viscosity alginate can be obtained, for example, from Maikun Co., Ltd.
  • Viscosity measurement can be performed using, for example, a Brookfield rotational viscometer.
  • the concentration of alginate in the substrate material solution can be selected, for example, from the range of 1 to 20% by mass, 5 to 15% by mass, 10 to 15% by mass, and the like.
  • the viscosity of the solution can be roughly estimated by multiplying the 1% viscosity value by the concentration (% by mass). For example, the viscosity of a 10% by weight solution of alginate having a 1% viscosity value of 10 mPa ⁇ s can be roughly estimated to be 100 mPa ⁇ s.
  • a substrate material solution is applied onto a biaxially oriented polypropylene film (OPP film), and heated and dried with hot air to form an alginate film (substrate layer 2).
  • the thickness of the alginate film (base layer 2) is 10 to 50 ⁇ m.
  • the use of the above-described base material solution having a high concentration and a low viscosity facilitates the thickness of the base layer 2 to be in the range of 10 to 50 ⁇ m.
  • the dried alginate film (base layer 2) is sequentially wound and rolled.
  • a shellac solution eg, 70 to 90% ethanol, 10 to 30% shellac
  • the thickness of the shellac layer (covering layer 3) after drying is made to be 1 to 10 ⁇ m.
  • the layer (coating layer 3) of shellac is laminated
  • the edible film 1 is peeled off from the OPP film and recovered.
  • the covering layer 3 is provided only on one side of the base layer 2, and nothing is particularly provided on the other side.
  • another layer may be provided on part or all of the surface opposite to the covering layer 3 as long as the performance (such as water solubility) of the base layer 2 is not impaired.
  • another layer may be provided on part or all of the coating layer 3 as long as the function (gloss, water resistance, etc.) of the coating layer 3 is not impaired.
  • the partition material for foodstuffs is mentioned.
  • it can be used as a partition material for surrounding raw-sea confectionery and the like, a partition material for partitioning between food and ingredients included in lunchboxes provided in convenience stores and the like, and the like.
  • the edible film of the present invention is used as a food-use partition material
  • the base material layer is dissolved with water derived from the food, and only the coating layer containing shellac remains. And the remaining coating layer serves as a partition material.
  • shellac has water resistance, it can sufficiently function as a partition material even if it is extremely thin.
  • the coating layer in the present invention is very thin, it hardly affects the texture.
  • the edible film of the present invention can be used to produce a new food having a shellac coating applied to the food surface.
  • an edible film is covered on the surface of a food body (e.g., fresh confectionery) such that the base material layer is in contact with the food side and the covering layer is exposed. Then, the base material layer is dissolved on the food body, and the coating layer remains.
  • the film which consists of shellac can be provided on the surface of a food body, and glossiness can be given. According to this method, it is possible to easily provide a shellac coating even if it is a food which is difficult to apply a shellac coating due to irregular surface shape.
  • bags for instant food ingredients such as dry noodles.
  • the bag is formed so that the coating layer of the edible film is inside and the substrate layer is outside. Place the freeze-dried ingredients in this bag and seal.
  • the covering layers can be adhered by heat sealing.
  • the base material layer instantaneously dissolves on the dry noodles, and the coating layer of the ultra thin film is broken by the impact of applying hot water to reveal ingredients, and can be eaten after a predetermined time has elapsed.
  • the coating layer does not dissolve in hot water or water, it does not affect the texture if it is stirred because it is an ultra thin film.
  • the coating layer of the edible film of the present invention may be printed using an edible ink.
  • the film A (substrate layer) was taken up and rolled, and set in a coater.
  • one side of the film A was coated with shellac solution (ethanol 70 to 90%, shellac 10 to 30%) to form a coating layer having a thickness of 10 ⁇ m.
  • shellac solution ethanol 70 to 90%, shellac 10 to 30%
  • surface of the base material layer which consists of sodium alginate was formed.
  • the edible film was peeled off from the OPP film and recovered.
  • the resulting edible film had high flexibility and strength, and did not break when folded in two. Moreover, it had the beautiful surface which was excellent in transparency and had gloss. Therefore, for example, it was considered to be particularly suitable as a food partition material.
  • the haze (%) of the obtained edible film was measured by a method according to JIS K7136. The haze measurement was performed 3 times, and the average value was adopted. Moreover, the haze measurement similar to three places arbitrarily selected was performed about the edible film of an Example, and the film A (alginate single film) obtained by said (1).
  • Film B1 agar sheet (trade name: Claire 50, thickness: 20 ⁇ m, Ina Food Industry Co., Ltd.), Film B2: Oblate sheet (40 ⁇ m thick, Kamogawa Oburato Co., Ltd.), Film B3: pullulan composite sheet (trade name: Edible Paper, thickness 210 ⁇ m, Tsukioka Film Pharmaceutical Co., Ltd.), Film B4: starch composite sheet (edible edible transparent film, thickness 20 ⁇ m, Tsukioka Film Pharmaceutical Co., Ltd.).
  • the results are shown in Table 1. That is, the haze of the edible film of the example was 5.7% to 7.9%, and had high transparency.
  • the haze of the film A (alginate alone film) was 2.9%, and it was shown that the haze of the base material layer consisting of alginate was particularly low, while the haze was not good for films B1 to B3 other than alginate. It was 10 or more and the transparency was low.
  • the haze of film B4 was 4.0 and was excellent in transparency, the softness

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Wrappers (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un film comestible doté d'une hydrosolubilité, d'une flexibilité, d'une résistance, d'une adhérence et d'une transparence élevées ; ainsi que son utilisation. Le film comestible (1) selon l'invention présente une structure en couches comprenant une couche de revêtement insoluble dans l'eau (3) sur une surface d'une couche de substrat hydrosoluble (2). La couche de substrat (2) est une couche hydrosoluble contenant un sel d'alginate comme composant principal. La couche de substrat (2) présente une épaisseur de 10-50 µm. La couche de revêtement (3) est une couche insoluble dans l'eau contenant de la gomme laque comme composant principal. La couche de revêtement (3) présente une épaisseur de 1-10 µm. Le film comestible (1) selon l'invention est utile en tant que cloison pour aliments.
PCT/JP2018/043706 2017-12-25 2018-11-28 Film comestible, procédé de production d'aliment et cloison pour aliments Ceased WO2019130959A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201880083655.6A CN111526726A (zh) 2017-12-25 2018-11-28 可食性膜、食品的制造方法和食品用分隔材料
JP2019562878A JP7250258B2 (ja) 2017-12-25 2018-11-28 可食性フィルム、食品の製造方法、並びに、食品用仕切材

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-247478 2017-12-25
JP2017247478 2017-12-25

Publications (1)

Publication Number Publication Date
WO2019130959A1 true WO2019130959A1 (fr) 2019-07-04

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PCT/JP2018/043706 Ceased WO2019130959A1 (fr) 2017-12-25 2018-11-28 Film comestible, procédé de production d'aliment et cloison pour aliments

Country Status (4)

Country Link
JP (1) JP7250258B2 (fr)
CN (1) CN111526726A (fr)
TW (1) TWI776997B (fr)
WO (1) WO2019130959A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63240752A (ja) * 1987-03-30 1988-10-06 Asahi Chem Ind Co Ltd 水可溶性フイルム
JPH04293460A (ja) * 1991-03-20 1992-10-19 Mitsubishi Rayon Co Ltd 多糖フィルムおよびその製造方法
JP2002095426A (ja) * 2000-09-21 2002-04-02 Nagano Prefecture 可食性フィルム
JP2007074969A (ja) * 2005-09-13 2007-03-29 Tsukioka:Kk 香り入り可食片、およびその香り入り可食片を用いた弁当
WO2008044588A1 (fr) * 2006-10-06 2008-04-17 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Dérivé d'amidon ramifié, procédé d'obtention et article moulé contenant le dérivé d'amidon ramifié

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001211838A (ja) * 2000-02-04 2001-08-07 Tsukioka:Kk シート食品
CN101449753A (zh) * 2007-11-30 2009-06-10 上海汉素信生化科技发展有限公司 百合多糖可食性薄膜
JP2012034623A (ja) * 2010-08-06 2012-02-23 Ina Food Industry Co Ltd ハイドロコロイドフィルム
JP6516999B2 (ja) 2013-10-22 2019-05-22 ツキオカフィルム製薬株式会社 容器及び食品分離シート材
JP2016034841A (ja) * 2014-08-04 2016-03-17 月岡　忠夫 包装袋

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63240752A (ja) * 1987-03-30 1988-10-06 Asahi Chem Ind Co Ltd 水可溶性フイルム
JPH04293460A (ja) * 1991-03-20 1992-10-19 Mitsubishi Rayon Co Ltd 多糖フィルムおよびその製造方法
JP2002095426A (ja) * 2000-09-21 2002-04-02 Nagano Prefecture 可食性フィルム
JP2007074969A (ja) * 2005-09-13 2007-03-29 Tsukioka:Kk 香り入り可食片、およびその香り入り可食片を用いた弁当
WO2008044588A1 (fr) * 2006-10-06 2008-04-17 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Dérivé d'amidon ramifié, procédé d'obtention et article moulé contenant le dérivé d'amidon ramifié

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHITRAVATHI, K. ET AL.: "Postharvest shelf-life extention of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings", POSTHARVEST BIOLOGY AND TECHNOLOGY, vol. 92, 2014, pages 146 - 148, XP028636476 *
STUMMER, S. ET AL.: "Application of shellac for the development of probiotic formulations", FOOD RESEARCH INTERNATIONAL, vol. 43, 2010, pages 1312 - 1320, XP027099814 *

Also Published As

Publication number Publication date
JPWO2019130959A1 (ja) 2021-01-14
TW201927166A (zh) 2019-07-16
TWI776997B (zh) 2022-09-11
JP7250258B2 (ja) 2023-04-03
CN111526726A (zh) 2020-08-11

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