CN104799245A - Preparation method of Moslem mutton flavor base material - Google Patents
Preparation method of Moslem mutton flavor base material Download PDFInfo
- Publication number
- CN104799245A CN104799245A CN201510228762.1A CN201510228762A CN104799245A CN 104799245 A CN104799245 A CN 104799245A CN 201510228762 A CN201510228762 A CN 201510228762A CN 104799245 A CN104799245 A CN 104799245A
- Authority
- CN
- China
- Prior art keywords
- mutton
- flavor base
- preparation
- flavor
- fat
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of a Moslem mutton flavor base material. The preparation method is characterized by comprising the following steps that (1) hydrolytic liquid of a protein mixture is prepared through enzymolysis; (2) the obtained hydrolytic liquid is concentrated; (3) mutton fat is oxidized to obtain mutton fat oxides; (4) the concentrated hydrolytic liquid obtained in the second step and the mutton fat oxides obtained in the third step are mixed to be subjected to Maillard reaction, and the Moslem mutton flavor base material is obtained. The invention provides the Moslem mutton flavor base material prepared by using soybean isolate protein as a basic raw material, and the Moslem mutton flavor base material has the characteristics that the mutton flavor fragrance is nature, pure and rich, the taste is delicious, the flavor is unique, the mouthfeel is mellow, and the aftertaste is long. Through a secondary enzyme adding method, the utilization rate of the soybean isolate protein is obviously improved, the high-valued utilization of the mutton fat is also realized, waste materials are changed into valuables, and the significance for improving the processing benefits of mutton industry in China and maintaining and promoting the sustainable development is realized.
Description
Technical field
The present invention relates to a kind of preparation method of Islamic Mutton Flavor base-material.
Background technology
Along with the raising of people's living standard, the requirement of people to food color is also more and more higher, and demand is also increasing simultaneously, and these all promote the fast development of meat flavor base material industry.Meat flavor base material, because can imitate fragrance and the fragrance of food, can meet the demand of some vegetarians to meat flavor.Meat flavor base material is convenient, cost is low, good stability and give off a strong fragrance true to nature, and be widely used in food service industry, it is used in the fields such as condiment for instant noodles, meat products and flavouring.
Current meat extract occupies the staple market of China's meat flavor base material, but meat extract also exists a lot of drawback, but although such as the meat flavour dense strongly fragrant duration fall short of, smell is full not, the problem such as the high and range of application of production cost is wideless, and vegetable protein is the good raw material of preparation meat flavor base material, vegetable protein produces the free amino acid of courage after hydrolysis, and vegetable protein output makes greatly meat flavor base material production cost low.No matter and domestic or external, all also do not develop the long and meat flavor base material that local flavor is true to nature of fragrance retention time, study more flavor base material and be mostly beef, chicken etc., Islamic Mutton Flavor base-material does not almost have.This experiment is raw material based on soybean protein isolate enzymolysis liquid, add each seed amino acid and through snperoxiaized suet fat, prepare pure in mouth feel, characteristic perfume given prominence to, economy, safety, aroma-keeping time are long, the Mutton Flavor base-material that gets consumer reception.
Summary of the invention
An object of the present invention is to provide a kind of Islamic Mutton Flavor base-material, is that one is natural, safety, meat are aromatic strongly fragrant, and the natural thermal response meat flavor base material that production cost is low.
Two of object of the present invention is to provide a kind of preparation method of above-mentioned base-material.
A preparation method for Islamic Mutton Flavor base-material, its special feature is, comprises the steps:
(1) enzymolysis liquid of egg mix white powder is gone out by enzyme-squash techniqued;
(2) enzymolysis liquid obtained is concentrated;
(3) mutton fat oxidation is obtained suet fat oxide;
(4) the suet fat oxide that concentrated enzymolysis liquid step (2) obtained and step (3) obtain mixes and carries out Maillard reaction, namely obtains Islamic Mutton Flavor base-material.
In step (1), egg mix white powder consists of: soybean protein isolate, wheat gluten, rice protein and zein, its weight ratio is followed successively by 7 ± 1:3 ± 0.5:5 ± 1:3 ± 0.5.
The protein content of the soybean protein isolate wherein selected is 80 ~ 85%, and the protein content of wheat gluten is 75 ~ 80%, and the protein content of rice protein is 75 ~ 80%, and the protein content of zein is 65 ~ 70%.
In step (1), the detailed process of enzymolysis is as follows:
Enzymolysis for the first time, enzyme digestion reaction is carried out respectively by weight 1 ± 0.5:2 ± 1 interpolation alkali protease and flavor protease, reaction condition is: in aqueous, it is 4 ~ 6% that alkali protease and flavor protease add concentration, egg mix white powder is 5 ~ 7% as the concentration of substrate, temperature is 50 ~ 60 DEG C, pH=10 ~ 12, and the reaction time is 4 ~ 6h;
Second time enzymolysis, enzyme digestion reaction is carried out respectively by weight 1 ± 0.5:1 ± 0.5 interpolation flavor protease and papain, reaction condition is: in aqueous, it is 3 ~ 5% that flavor protease and papain add concentration, egg mix white powder is 4 ~ 6% as the concentration of substrate, and temperature is 55 ~ 65 DEG C, pH=5 ~ 7, reaction time is 3 ~ 4h, finally prepares mixed protein enzymolysis liquid.
50 ° of Brix ~ 60 ° Brix are concentrated in step (2).
The detailed process of step (3) is as follows: first suet fat is heated to 70 ~ 90 DEG C and makes it liquefy, then the ethyl maltol of 0.01% ~ 0.05% is added by sheep fat weight ratio, heating is while stirring reacted, reaction condition is: oxidization time is 2 ~ 3h, oxidizing temperature is 100 ~ 125 DEG C, and passing into air capacity is 0.35m
3/ (Kg.h).
Wherein ethyl maltol is that the A2 type ethyl maltol of 2:3 and A3 type ethyl maltol form by weight ratio.
The detailed process of carrying out Maillard reaction in step (4) is as follows: the suet fat oxide 4.9% getting gained in step (3) according to weight percent meter respectively, cysteine 1.5%, thiamine 0.4%, glycine 0.8%, phenylalanine 0.8%, arginine 0.6%, histidine 1%, tyrosine 1%, serine 1%, aspartic acid 2%, lysine 1%, methionine 2%, glucose 3%, weight ratio is the 5'-GMP2Na of 1:1:14, the mixture 0.5% of IMP and sodium glutamate three, surplus is the concentrated enzymolysis liquid that step (2) obtains, all pour in autoclave, control temperature is 110 ~ 120 DEG C, react initial pH=5.5 ~ 7, reaction time 1 ~ 2h, obtain sheep meat flavor base material.
The invention provides a kind of Islamic sheep meat flavor base material that raw material is prepared based on soybean protein isolate, it is true to nature that this product has mutton taste fragrance, pure strong, and flavour is delicious, unique flavor, mellow in taste, the characteristic of long times of aftertaste.Add enzyme process by secondary, namely significantly improve the utilization rate of soybean protein isolate, achieve again the higher value application of suet fat, turn waste into wealth, to raising China mutton sheep industry processing benefit, keep with promote sustainable development significant.
Detailed description of the invention
Embodiment 1:
Egg mix white powder consists of: soybean protein isolate, wheat gluten, rice protein and zein, and its weight ratio is followed successively by 7:3:5:3.
1, the preparation of soybean protein isolate enzymolysis liquid:
The toolenzyme of enzymolysis protein is alkali protease, flavor protease, neutral proteinase and papain, and its weight ratio is followed successively by 8:3.5:6:3.5.
Enzymolysis for the first time: alkali protease and flavor protease are added to 1:2 by weight, and its reaction condition is: in aqueous, and the concentration of enzyme addition is 4%, and egg mix white powder is 5% as the concentration of substrate, and temperature is 50 DEG C, pH=10, and the reaction time is 6h;
Second time enzymolysis: flavor protease and papain are added to 1:1 by weight, its reaction condition is: in aqueous, the concentration of enzyme addition is 3%, egg mix white powder is 4% as the concentration of substrate, temperature is 55 DEG C, pH=5, and the reaction time is 4h, mixed protein enzymolysis liquid can be obtained, stand-by.Utilize secondary to add degree of hydrolysis that enzyme process effectively can improve mixed protein, improves enzymolysis liquid preparation efficiency.
2, enzymolysis liquid is concentrated: soybean protein isolate enzymolysis liquid is concentrated into 50 ° of Brix.
3, the oxidation of mutton fat: make it liquefy the heating of suet fat, heat while stirring; The process conditions of sheep fat oxidation are: oxidization time is 3h, and oxidizing temperature is 100 DEG C, and passing into air capacity is 0.35m
3/ (Kg.h), obtains suet fat oxide.
4, Maillard reaction prepares sheep meat flavor base material: by weight percentage, it is the mixture 0.5% of the 5'-GMP2Na of 1:1:14, IMP and sodium glutamate three by suet fat oxide 4.9%, cysteine 1.5%, thiamine 0.4%, glycine 0.8%, alanine 0.8%, arginine 0.6%, aspartic acid 2%, proline 1%, glutamic acid 2%, glucose 3% and weight ratio, surplus is soybean protein isolate enzymolysis concentrate, all pour in autoclave, temperature is 110 DEG C, react initial pH=6, reaction time 2h.Obtain sheep meat flavor base material.
Sensory evaluation standards of grading table
Sensory evaluation scoring is 10 points.
Embodiment 2:
Egg mix white powder consists of: soybean protein isolate, wheat gluten, rice protein and zein, and its weight ratio is followed successively by 7.5:2.5:5.5:3.
1, the preparation of soybean protein isolate enzymolysis liquid:
The toolenzyme of enzymolysis protein is alkali protease, flavor protease, neutral proteinase and papain, and its weight ratio is followed successively by 6:2.5:4:2.5.
Enzymolysis for the first time: alkali protease and flavor protease are added to 1:3 by weight, and its reaction condition is: in aqueous, and the concentration of enzyme addition is 6%, egg mix white powder is concentration 7% as the concentration of substrate, temperature is 60 DEG C, pH=12, and the reaction time is 4h;
Second time enzymolysis: flavor protease and papain are added to 1:1 by weight, its reaction condition is: in aqueous, the concentration of enzyme addition is 5%, egg mix white powder is concentration 6% as the concentration of substrate, temperature is 65 DEG C, pH=7, and the reaction time is 3h, mixed protein enzymolysis liquid can be obtained, stand-by.Utilize secondary to add degree of hydrolysis that enzyme process effectively can improve mixed protein, improves enzymolysis liquid preparation efficiency.
2, enzymolysis liquid is concentrated: soybean protein isolate enzymolysis liquid is concentrated into 60 ° of Brix.
3, the oxidation of mutton fat: make it liquefy the heating of suet fat, heat while stirring; The process conditions of sheep fat oxidation are: oxidization time is 2h, and oxidizing temperature is 125 DEG C, and passing into air capacity is 0.35m
3/ (Kg.h), obtains suet fat oxide.
4, Maillard reaction prepares sheep meat flavor base material: by weight percentage, it is the mixture 0.5% of the 5'-GMP2Na of 1:1:14, IMP and sodium glutamate three by suet fat oxide 4.9% cysteine 1.5%, thiamine 0.4%, glycine 0.8%, alanine 0.8%, arginine 0.6%, aspartic acid 2%, proline 1%, glutamic acid 2%, glucose 3% and weight ratio, surplus is soybean protein isolate enzymolysis concentrate, all pour in autoclave, temperature is 120 DEG C, react initial pH=7, reaction time 1h.Obtain sheep meat flavor base material.
Sensory evaluation scoring is 10 points.
Claims (8)
1. a preparation method for Islamic Mutton Flavor base-material, is characterized in that, comprises the steps:
(1) enzymolysis liquid of egg mix white powder is gone out by enzyme-squash techniqued;
(2) enzymolysis liquid obtained is concentrated;
(3) mutton fat oxidation is obtained suet fat oxide;
(4) the suet fat oxide that concentrated enzymolysis liquid step (2) obtained and step (3) obtain mixes and carries out Maillard reaction, namely obtains Islamic Mutton Flavor base-material.
2. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 1, it is characterized in that: in step (1), egg mix white powder consists of: soybean protein isolate, wheat gluten, rice protein and zein, its weight ratio is followed successively by 7 ± 1:3 ± 0.5:5 ± 1:3 ± 0.5.
3. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 2, it is characterized in that: the protein content of the soybean protein isolate wherein selected is 80 ~ 85%, the protein content of wheat gluten is 75 ~ 80%, the protein content of rice protein is 75 ~ 80%, and the protein content of zein is 65 ~ 70%.
4. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 1, is characterized in that: in step (1), the detailed process of enzymolysis is as follows:
Enzymolysis for the first time, enzyme digestion reaction is carried out respectively by weight 1 ± 0.5:2 ± 1 interpolation alkali protease and flavor protease, reaction condition is: in aqueous, it is 4 ~ 6% that alkali protease and flavor protease add concentration, egg mix white powder is 5 ~ 7% as the concentration of substrate, temperature is 50 ~ 60 DEG C, pH=10 ~ 12, and the reaction time is 4 ~ 6h;
Second time enzymolysis, enzyme digestion reaction is carried out respectively by weight 1 ± 0.5:1 ± 0.5 interpolation flavor protease and papain, reaction condition is: in aqueous, it is 3 ~ 5% that flavor protease and papain add concentration, egg mix white powder is 4 ~ 6% as the concentration of substrate, and temperature is 55 ~ 65 DEG C, pH=5 ~ 7, reaction time is 3 ~ 4h, finally prepares mixed protein enzymolysis liquid.
5. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 1, is characterized in that: be concentrated into 50 ° of Brix ~ 60 ° Brix in step (2).
6. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 1, it is characterized in that: the detailed process of step (3) is as follows: first suet fat is heated to 70 ~ 90 DEG C and makes it liquefy, then the ethyl maltol of 0.01% ~ 0.05% is added by sheep fat weight ratio, heating is while stirring reacted, reaction condition is: oxidization time is 2 ~ 3h, oxidizing temperature is 100 ~ 125 DEG C, and passing into air capacity is 0.35m
3/ (Kg.h).
7. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 6, is characterized in that: wherein ethyl maltol is that the A2 type ethyl maltol of 2:3 and A3 type ethyl maltol form by weight ratio.
8. the preparation method of a kind of Islamic Mutton Flavor base-material as claimed in claim 1, it is characterized in that: the detailed process of carrying out Maillard reaction in step (4) is as follows: the suet fat oxide 4.9% getting gained in step (3) according to weight percent meter respectively, cysteine 1.5%, thiamine 0.4%, glycine 0.8%, phenylalanine 0.8%, arginine 0.6%, histidine 1%, tyrosine 1%, serine 1%, aspartic acid 2%, lysine 1%, methionine 2%, glucose 3%, weight ratio is the 5'-GMP2Na of 1:1:14, the mixture 0.5% of IMP and sodium glutamate three, surplus is the concentrated enzymolysis liquid that step (2) obtains, all pour in autoclave, control temperature is 110 ~ 120 DEG C, react initial pH=5.5 ~ 7, reaction time 1 ~ 2h, obtain sheep meat flavor base material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510228762.1A CN104799245A (en) | 2015-05-07 | 2015-05-07 | Preparation method of Moslem mutton flavor base material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510228762.1A CN104799245A (en) | 2015-05-07 | 2015-05-07 | Preparation method of Moslem mutton flavor base material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799245A true CN104799245A (en) | 2015-07-29 |
Family
ID=53684803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510228762.1A Pending CN104799245A (en) | 2015-05-07 | 2015-05-07 | Preparation method of Moslem mutton flavor base material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799245A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249398A (en) * | 2015-11-11 | 2016-01-20 | 李金山 | Skin-moistening and blood-nourishing mellow seasoning powder and preparing method thereof |
| CN105249397A (en) * | 2015-11-11 | 2016-01-20 | 李金山 | Pericarp seasoning powder promoting digestion and relieving stasis and preparation method thereof |
| CN105266119A (en) * | 2015-11-11 | 2016-01-27 | 李金山 | Poria cocos-radix astragali health care flavoring powder and preparation method thereof |
| CN105325990A (en) * | 2015-11-11 | 2016-02-17 | 李金山 | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder |
| CN105410843A (en) * | 2015-11-11 | 2016-03-23 | 李金山 | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN111466551A (en) * | 2020-03-10 | 2020-07-31 | 湖南汇湘轩生物科技股份有限公司 | Preparation method of soy protein meat flavor sauce base material |
| CN114027458A (en) * | 2021-11-23 | 2022-02-11 | 江南大学 | Method for preparing special blocky fat for mutton by embedding meat flavor essence in lipid foam |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518324A (en) * | 2009-04-09 | 2009-09-02 | 天津春发食品配料有限公司 | Meat flavor and preparation method thereof |
| CN102273612A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Mutton flavor essence prepared by extrusion technology |
| CN102461859A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Mutton flavoring essence |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103494153A (en) * | 2013-10-21 | 2014-01-08 | 新疆第一犁食品有限公司 | Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material |
-
2015
- 2015-05-07 CN CN201510228762.1A patent/CN104799245A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518324A (en) * | 2009-04-09 | 2009-09-02 | 天津春发食品配料有限公司 | Meat flavor and preparation method thereof |
| CN102461859A (en) * | 2010-11-11 | 2012-05-23 | 天津市兰氏调味品有限公司 | Mutton flavoring essence |
| CN102273612A (en) * | 2011-09-13 | 2011-12-14 | 天津春发生物科技集团有限公司 | Mutton flavor essence prepared by extrusion technology |
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN102726703A (en) * | 2012-07-17 | 2012-10-17 | 天津市国至源生物科技有限公司 | Mutton soup fine powder and preparation method thereof |
| CN103494153A (en) * | 2013-10-21 | 2014-01-08 | 新疆第一犁食品有限公司 | Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material |
Non-Patent Citations (3)
| Title |
|---|
| 刘金凯 等: "热反应型羊肉味调味基料制备工艺优化", 《食品工业科技》 * |
| 周静: "大豆分离蛋白制备羊肉风味基料", 《中国优秀硕士学位论文全文数据库》 * |
| 毛善勇 等: "水解植物蛋白制备肉味香精的研究", 《中国油脂》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249398A (en) * | 2015-11-11 | 2016-01-20 | 李金山 | Skin-moistening and blood-nourishing mellow seasoning powder and preparing method thereof |
| CN105249397A (en) * | 2015-11-11 | 2016-01-20 | 李金山 | Pericarp seasoning powder promoting digestion and relieving stasis and preparation method thereof |
| CN105266119A (en) * | 2015-11-11 | 2016-01-27 | 李金山 | Poria cocos-radix astragali health care flavoring powder and preparation method thereof |
| CN105325990A (en) * | 2015-11-11 | 2016-02-17 | 李金山 | Nut seasoning powder capable of moistening lungs and resisting senescence and preparing method of nut seasoning powder |
| CN105410843A (en) * | 2015-11-11 | 2016-03-23 | 李金山 | Internal heat clearing and depression relieving roasting fragrant seasoning powder and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN111466551A (en) * | 2020-03-10 | 2020-07-31 | 湖南汇湘轩生物科技股份有限公司 | Preparation method of soy protein meat flavor sauce base material |
| CN114027458A (en) * | 2021-11-23 | 2022-02-11 | 江南大学 | Method for preparing special blocky fat for mutton by embedding meat flavor essence in lipid foam |
| CN114027458B (en) * | 2021-11-23 | 2023-07-07 | 江南大学 | Method for preparing special massive fat for mutton by embedding meat flavor essence with lipid foam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104799245A (en) | Preparation method of Moslem mutton flavor base material | |
| CN104664305B (en) | Flavor soup-stock seasoning and preparation method thereof | |
| JP5398745B2 (en) | Yeast extract, preparation method and application | |
| CN101986872A (en) | Natural fish meat flavor | |
| CN101455323B (en) | Meat flavor hot flavorings and production method thereof | |
| CN102551020B (en) | Preparation method of vegetarian meat solid seasoning with natural flavor | |
| CN102771749B (en) | Method for preparing thermal reaction meat flavor by utilizing wheat gluten | |
| CN106107888B (en) | Crab-flavor essence free of seafood allergen components and preparation method thereof | |
| CN101991083A (en) | Method for preparing natural fish essence | |
| CN104041790B (en) | A kind of radish sirloin essence and preparation method thereof | |
| CN104256498A (en) | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate | |
| CN104543926A (en) | Preparation method of lipid natural meat flavor | |
| CN102008064A (en) | Method for preparing pork-flavor powder flavor | |
| CN103719800B (en) | Black bone chicken powder and preparation method thereof | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN102326769A (en) | Chicken meal and preparation method thereof | |
| CN103141806A (en) | Preparation method of meat-flavor essence | |
| CN108968005A (en) | A kind of beef paste essence and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN102008063A (en) | Preparation method of meaty powdery flavors | |
| CN108013427A (en) | A kind of catchup beef flavoring and preparation method | |
| CN109730291A (en) | A kind of thermal response beef-flavouring base-material and preparation method thereof | |
| CN107581577A (en) | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof | |
| CN104397662B (en) | A kind of method utilizing sesame cake meal to prepare meat flavor essence |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150729 |