JP2007306861A - Method for producing feed soy sauce lees - Google Patents
Method for producing feed soy sauce lees Download PDFInfo
- Publication number
- JP2007306861A JP2007306861A JP2006139981A JP2006139981A JP2007306861A JP 2007306861 A JP2007306861 A JP 2007306861A JP 2006139981 A JP2006139981 A JP 2006139981A JP 2006139981 A JP2006139981 A JP 2006139981A JP 2007306861 A JP2007306861 A JP 2007306861A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- cake
- lees
- membrane
- drying
- 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.)
- Granted
Links
Images
Classifications
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Fodder In General (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
本発明は、飼料用醤油粕の製造方法に関する。 The present invention relates to a method for producing soy sauce cake for feed.
本醸造醤油製造工程では必ず副産物として醤油粕が発生する。この醤油粕は、高蛋白質で粗脂肪含有量が多いこと、食塩濃度が高いことを特徴とし、良質な飼料として利用されている。一方、醸造醤油独特な香りが強く、僅かな配合量でも醤油粕臭が配合飼料全体の香りとなる問題や、食塩が５〜８％含まれる問題から、配合飼料への醤油粕の添加量には制約があった。この問題を解決する方策として、昔から脱塩醤油粕の製造法の開発、脱臭乾燥粕の製造法の開発などが進められてきた（例えば、特許文献１〜７参照）。しかしながら、その設備費用とエネルギーコストの増大から処理コストが上昇し、最良の方法として確立できていないのが実情である。特に脱塩醤油粕に関しては、製造コストの増大から実用化には至っていない。 In the brewing soy sauce manufacturing process, soy sauce cake is always generated as a by-product. This soy sauce cake is characterized by high protein, high crude fat content and high salt concentration, and is used as a high quality feed. On the other hand, the fragrance unique to brewed soy sauce is strong, and the amount of soy sauce koji added to the compounded feed due to the problem that the soy sauce odor becomes a scent of the whole compounded feed even with a slight blending amount, and the problem that salt is contained 5 to 8% There were limitations. As measures for solving this problem, development of a method for producing a desalted soy sauce cake, development of a method for producing a deodorized dried rice cake, and the like have been promoted (for example, see Patent Documents 1 to 7). However, the processing cost increases due to the increase in the equipment cost and energy cost, and the fact is that it has not been established as the best method. In particular, desalted soy sauce cake has not been put into practical use due to an increase in manufacturing cost.
醤油粕を乾燥することにより、様々な乾燥醤油粕が作られることが知られている（例えば、非特許文献１参照）。このうち、過熱水蒸気を利用した脱臭乾燥法は、無酸素状態で醤油粕中に含まれる油分を除去することで匂い成分を分離する操作である。すなわち、油分を水蒸気処理でストリッピング（水蒸気蒸留）し、効率良く乾燥するものであるが、その乾燥品は１〜３％の低水分であり、醤油粕そのものの栄養価が低下すると言われている。また、嵩密度が極端に低下して輸送効率が悪化する点も弱点とされている。また、気流乾燥法や蒸気の間接加熱乾燥法は、材料温度が１００℃前後であり乾燥装置も比較的小型で大量処理への対応が可能であることから３０年ほど前には広く普及したが、独特な醤油粕臭を有するという問題があった。そのため、種々の検討から、香りが穏やかで飼料価値が残存した乾燥醤油粕の製造方法として、減圧低温乾燥法が一部利用されている。 It is known that various dried soy sauce cakes are produced by drying the soy sauce cake (see, for example, Non-Patent Document 1). Among these, the deodorization drying method using superheated steam is an operation of separating odor components by removing oil contained in soy sauce cake in an oxygen-free state. That is, the oil is stripped by steam treatment (steam distillation) and dried efficiently, but the dried product has a low moisture content of 1 to 3%, and it is said that the nutritional value of the soy sauce cake itself is lowered. Yes. Moreover, the point that a bulk density falls extremely and transportation efficiency deteriorates is also considered a weak point. In addition, the airflow drying method and the indirect steam drying method have been widely used about 30 years ago because the material temperature is around 100 ° C. and the drying apparatus is relatively small and can handle a large amount of processing. There was a problem of having a unique soy sauce odor. For this reason, from various studies, a reduced-pressure low-temperature drying method is partially used as a method for producing a dried soy sauce cake having a mild aroma and remaining feed value.
一方、醤油製造工程では必要不可欠な火入れ滓引き工程がある。この工程は、醤油の香りと色調を整えて、不要になった酵素群を除去する操作である。この火入れ滓には９０数％の醤油成分が含まれることから、その醤油成分を回収するために２０年ほど前から膜分離操作が使われてきた。この膜分離操作により効率よく醤油成分が分離回収されるが、膜濃縮液として残存する濃縮滓の処理問題が浮上している。この膜濃縮滓は、酵素淡白や糖分が濃縮されていることからその有効利用法が検討されているが、醤油成分とほぼ同レベルの１０〜１５％の食塩を含有することからその用途には制約がある。 On the other hand, in the soy sauce manufacturing process, there is an indispensable burning and towing process. This step is an operation of adjusting the scent and color tone of the soy sauce to remove the unnecessary enzyme group. Since this soot sauce contains 90% of soy sauce component, membrane separation operation has been used for about 20 years to recover the soy sauce component. Although the soy sauce component is efficiently separated and recovered by this membrane separation operation, the problem of treating the concentrated rice cake remaining as a membrane concentrate has emerged. This membrane-concentrated rice cake has been studied for its effective use since the enzyme white and sugar are concentrated, but it contains 10-15% sodium chloride at almost the same level as the soy sauce component. There are limitations.
本発明の課題は、醤油粕独特な香りを低減し、醤油滓に由来する蛋白質成分や塩分が増強した良質な飼料用醤油粕を提供することにある。 An object of the present invention is to provide a high-quality soy sauce cake for feed that has a reduced aroma unique to soy sauce cake and has enhanced protein components and salt derived from the soy sauce cake.
本発明者等は、上記課題を解決するために鋭意研究を重ねた結果、乾燥前の粉砕された醤油粕に、醤油火入れ滓の膜濃縮滓を一定量づつ連続混合した後、乾燥させることにより、醤油粕独特の香りが低減し醤油滓に由来する蛋白質成分や塩分が増強した飼料用醤油粕が得られることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have continuously mixed a certain amount of the film-concentrated rice cake of the soy sauce-fired rice cake with the crushed soy sauce rice cake before drying, followed by drying. The present inventors have found that a soy sauce cake for feed with a reduced aroma unique to soy sauce cake and an increased protein component and salt content derived from soy sauce cake can be obtained.
すなわち、本発明は
（１）粉砕後の醤油粕に、醤油火入れ滓の膜濃縮滓を混合し、乾燥させることを特徴とする、飼料用醤油粕の製造方法。
に関する。
That is, the present invention is (1) a method for producing a soy sauce lees for feed, wherein the soy sauce lees after pulverization are mixed with a membrane-enriched lees of soy sauce fired lees and dried.
About.
本発明によれば、醤油粕独特な香りを低減し、醤油滓に由来する蛋白質成分や塩分が増強した良質な飼料用醤油粕を提供することができる。 According to the present invention, it is possible to provide a high-quality soy sauce cake for feed that has a reduced aroma unique to soy sauce cake and has enhanced protein components and salt content derived from the soy sauce cake.
以下、本発明を詳細に説明する。
本発明で用いる醤油粕は、濃口醤油、丸大豆醤油、淡口醤油などの所謂本醸造醤油製造に由来するものであれば何れのものでもよく、特に限定されるものではない。
Hereinafter, the present invention will be described in detail.
The soy sauce cake used in the present invention is not particularly limited as long as it is derived from so-called brewed soy sauce production such as thick soy sauce, whole soybean soy sauce, and light soy sauce.
本発明では上記醤油粕を粉砕して用いる。醤油粕の粉砕は、ディスメンブレーター、ディスインテグレーターなどの衝撃式粉砕機や石臼式粉砕機、カッターミル、パワーミルなどのスクリーン内蔵ミル、ターボミルなどの微粉砕機などを用いて行うことができる。また、醤油粕粉砕の粒度は特に限定されないが、醤油火入れ滓の膜濃縮滓と均一に混合できる程度の粒度が好ましい。 In the present invention, the soy sauce cake is crushed and used. The soy sauce cake can be pulverized by using an impact pulverizer such as a dismembler or a disintegrator, a stone mill pulverizer, a built-in screen mill such as a cutter mill or a power mill, or a fine pulverizer such as a turbo mill. Moreover, the particle size of the soy sauce koji pulverization is not particularly limited, but a particle size that can be uniformly mixed with the film-concentrated koji of the soy sauce fired koji is preferable.
本発明で用いる醤油火入れ滓の膜濃縮滓は、本醸造醤油製造に由来する醤油火入れ滓をクロスフローＭＦ膜やＵＦ膜で処理することにより得ることができる。膜モジュールの種類としては、ｔｕｂｕｌａｒ、ｈｏｌｌｏｗ ｆｉｂｅｒ、ｓｐｉｒａｌ、ｐｌａｔｅ＆ｆｒａｍｅなどの有機膜やｍｏｎｏｌｉｔｈ型のｃｅｒａｍｉｃ膜などが挙げられる。膜材質や膜のｐｏｒｅ ｓｉｚｅについては、特に制限されないが、火入れ滓の粒子径は２〜１００μｍに広く分布することから、本発明においてはＭＦ膜を用いることが好ましい。この膜処理で得られる醤油火入れ滓の膜濃縮滓の濁度は、醤油火入れ滓からの醤油回収率をどのように設定するかにより決まるものであるが、醤油回収率はより高い方が好ましいことから、通常濁度３０００ｐｐｍ以上のものを利用することが好ましい。 The membrane-concentrated rice cake of the soy sauce fired rice cake used in the present invention can be obtained by treating the soy sauce-fired rice cake derived from the production of this brewed soy sauce with a cross flow MF membrane or a UF membrane. Examples of the type of membrane module include organic membranes such as tubular, hollow fiber, spiral, and plate & frame, and monolithic ceramic membranes. The material of the membrane and the pore size of the membrane are not particularly limited, but since the particle size of the burning flame is widely distributed in the range of 2 to 100 μm, it is preferable to use an MF membrane in the present invention. The turbidity of the soy sauce fired rice cake concentrated rice cake obtained by this membrane treatment is determined by how to set the soy sauce recovery rate from the soy sauce fired rice cake, but higher soy sauce recovery rate is preferable Therefore, it is preferable to use a turbidity of 3000 ppm or more.
次に、本発明においては、粉砕後の醤油粕に、醤油火入れ滓の膜濃縮滓を均一に混合する。粉砕後の醤油粕への醤油火入れ滓の膜濃縮滓の添加量は特に限定されないが、粉砕後の醤油粕に対し１０重量％以上の醤油火入れ滓の膜濃縮滓を加えることが好ましい。この粉砕後の醤油粕と醤油火入れ滓の膜濃縮滓の混合は、リボンミキサーやジェットミキサーなどのバッチ式や連続式の混合機を用いて行うことができる。濁度３０００ｐｐｍ以上の醤油火入れ滓の膜濃縮滓は流動性が低いため、醤油火入れ滓の膜濃縮滓を混合する際には膜濃縮滓の粘度を加水などで調整する。また、混合する際の温度は、高温なほど混合状態が良くなることから、３０〜６０℃付近で行う。 Next, in the present invention, the soy sauce cake after pulverization is uniformly mixed with the membrane concentrated cake of the soy sauce fired rice cake. There is no particular limitation on the amount of soy sauce fired rice cake concentrate added to the soy sauce cake after pulverization, but it is preferable to add 10% by weight or more of the soy sauce fired rice cake concentrate to the soy sauce cake after pulverization. Mixing of the soy sauce cake after pulverization and the film-concentrated rice cake of the soy sauce fired rice cake can be performed using a batch or continuous mixer such as a ribbon mixer or a jet mixer. Since the membrane concentrated cake of soy sauce fired rice cake having a turbidity of 3000 ppm or more has low fluidity, the viscosity of the membrane concentrated cake is adjusted by adding water or the like when mixing the film concentrated rice cake of the soy sauce fired rice cake. Moreover, since the mixing state is improved as the temperature is higher, the mixing is performed in the vicinity of 30 to 60 ° C.
本発明では、上記した粉砕後の醤油粕と醤油火入れ滓の膜濃縮滓を均一に混合したものを乾燥させる。この乾燥には、乾燥段階で悪臭などの問題を発生しない蒸気を利用した間接加熱乾燥が利用でき、パドル式やＳＴＤ（ｓｔｅａｍ ｔｕｂｅ ｄｒｙｅｒ）などの連続式乾燥機が使用できる。乾燥温度は、いかなる温度範囲でもよいが、滓は強加熱により焦げやすい性質があることやあまりの低温乾燥では乾燥速度が遅くなり装置の大型化や乾燥コストアップが起こることから、６０〜１２０℃の範囲で行うことが好ましい。 In the present invention, the soy sauce cake after pulverization and the membrane-concentrated cake of the soy sauce fired rice cake are uniformly mixed and dried. For this drying, indirect heating drying using steam that does not cause problems such as bad odors in the drying stage can be used, and a continuous dryer such as a paddle type or STD (steam tube dryer) can be used. The drying temperature may be in any temperature range, but cocoon has the property of being easily burnt by strong heating, and too low temperature drying slows the drying speed and increases the size of the apparatus and increases the drying cost. It is preferable to carry out in the range.
このようにして本発明の製造法により得られる飼料用醤油粕は、醤油粕独特な香りが低減するとともに、醤油火入れ滓に由来する蛋白質成分や塩分が増強しており、良質な飼料用醤油粕として利用できる。 In this way, the soy sauce lees for feeds obtained by the production method of the present invention has a reduced aroma unique to the soy sauce lees and has enhanced protein components and salt content derived from the soy sauce fired lees, making the soy sauce lees for good quality feeds Available as
以下、実施例を挙げて詳細に説明するが、本発明は何らこれらに限定されるものではない。 Hereinafter, although an example is given and explained in detail, the present invention is not limited to these at all.
＜醤油粕の滓添加試験＞
濃口醤油の火入れ滓をＭＦ−Ｐｌａｔｅ＆Ｆｒａｍｅ膜モジュールにより濁度７６００ｐｐｍ、粘度４０００ｃｐまで濃縮した。この膜濃縮滓２０ｋｇに、７５℃温水を２０ｋｇ添加し流動性を付与した。次に、リボンミキサー（回分式）にスクリーン付きピンミルにて５ｍｍ角以下に粉砕した醤油粕を２０ｋｇ入れ、膜濃縮温水希釈滓を１０％（４ｋｇ）、２０％（８ｋｇ）の割合で添加混合した。リボン回転数は原料が容器からこぼれない程度の攪拌強度に調整し回転方向は正逆反転させた。乾燥装置は奈良式パドルドライヤー（伝熱面積：２．６ｍ２）を用いて蒸気圧０．５ＭＰａ一定で、乾燥水分１２％ほどに調整しながら、乾燥機の出口品温９０〜９４℃で行った。乾燥時間はおよそ８分３０秒であった。乾燥後の製品は空気輸送で冷却して袋詰めを行った。
得られた乾燥醤油粕について一般成分（乾物換算）を測定した。その結果を以下の表１に示す。
<Soy sauce koji addition test>
Concentrated soy sauce fired straw was concentrated to a turbidity of 7600 ppm and a viscosity of 4000 cp using an MF-Plate & Frame membrane module. 20 kg of 75 ° C. warm water was added to 20 kg of this membrane concentrated soot to impart fluidity. Next, 20 kg of soy sauce cake crushed to 5 mm square or less with a pin mill with a screen is put into a ribbon mixer (batch type), and the membrane-concentrated hot water diluted cake is added and mixed at a ratio of 10% (4 kg) and 20% (8 kg). . The number of revolutions of the ribbon was adjusted so as to prevent the raw material from spilling out of the container, and the direction of rotation was reversed reversely. The drying apparatus is a Nara-type paddle dryer (heat transfer area: 2.6 m 2 ), the vapor pressure is constant at 0.5 MPa, and the drying product is adjusted to about 12% of dry moisture at an outlet product temperature of 90 to 94 ° C. It was. The drying time was approximately 8 minutes 30 seconds. The dried product was cooled by pneumatic transportation and packed in a bag.
General ingredients (in terms of dry matter) were measured for the obtained dried soy sauce cake. The results are shown in Table 1 below.
膜濃縮滓の添加しないものに対して、１０％と２０％の添加品は粗蛋白質が増強され、塩分濃度が増加していることが分かる。この結果、本発明で得られる飼料用醤油粕は、蛋白質の強化された飼料になることが分かる。 It can be seen that the crude protein is enhanced and the salt concentration is increased in the 10% and 20% addition products compared to the product without the addition of the membrane concentrate. As a result, it can be seen that the soy sauce cake for feed obtained in the present invention is a feed enriched with protein.
＜滓添加乾燥醤油粕の香気成分の変化＞
乾燥醤油粕と膜濃縮滓添加醤油粕の香りの差異をＧＣヘッドスペース法で確認した。その結果の一部をレーダーチャート（図１）で示す。滓添加なしの乾燥醤油粕は低沸点成分が顕著であり匂いの強さが目立つ。それに対して膜濃縮滓添加醤油粕は膜濃縮滓の単独の香りよりも低下し、２０％添加乾燥品は全体的に香りが低減していることが分かる。
<Changes in aroma components of dried soy sauce cake with koji added>
The difference in aroma between the dried soy sauce cake and the membrane-concentrated soy sauce cake was confirmed by the GC headspace method. A part of the result is shown in a radar chart (FIG. 1). Dried soy sauce cake without the addition of soot has a remarkable low-boiling component and a strong odor. On the other hand, it can be seen that the soy sauce cake with membrane-enriched koji is lower than the scent of the membrane-enriched koji, and the dried product with 20% added has a reduced aroma overall.
＜微生物の殺菌＞
乾燥醤油粕中には乾燥段階で微生物が死滅することから、生菌数がゼロになることが分かっている。一方、膜濃縮滓には種々の微生物が残存することから膜濃縮滓乾燥粕中に微生物が残存しないことを確認しておく必要がある。そこで、乾燥処理前後における一般生菌数を測定した。その結果から、本発明の製造方法で得られる飼料用醤油粕についても、乾燥段階で微生物が死滅することが確認できた。
<Disinfection of microorganisms>
It is known that the number of viable bacteria becomes zero because the microorganisms die in the dry soy sauce cake at the drying stage. On the other hand, since various microorganisms remain in the membrane-enriched meal, it is necessary to confirm that no microorganisms remain in the membrane-enriched meal. Therefore, the number of general viable bacteria before and after the drying treatment was measured. From the results, it was confirmed that microorganisms were killed in the drying stage of the soy sauce for feed obtained by the production method of the present invention.
Claims (1)
A method for producing a soy sauce lees for feed, comprising mixing the soy sauce lees after pulverization with a membrane-enriched lees from a soy sauce fired lees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006139981A JP4849527B2 (en) | 2006-05-19 | 2006-05-19 | Method for producing soy sauce cake for feed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006139981A JP4849527B2 (en) | 2006-05-19 | 2006-05-19 | Method for producing soy sauce cake for feed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2007306861A true JP2007306861A (en) | 2007-11-29 |
| JP4849527B2 JP4849527B2 (en) | 2012-01-11 |
Family
ID=38840305
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006139981A Expired - Fee Related JP4849527B2 (en) | 2006-05-19 | 2006-05-19 | Method for producing soy sauce cake for feed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4849527B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013099259A (en) * | 2011-10-11 | 2013-05-23 | Yamasa Shoyu Co Ltd | Method for storing soy sauce lee |
| JP2017046672A (en) * | 2015-09-04 | 2017-03-09 | キッコーマン株式会社 | Sauce and method for producing the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5345400B2 (en) * | 1974-04-08 | 1978-12-06 |
-
2006
- 2006-05-19 JP JP2006139981A patent/JP4849527B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5345400B2 (en) * | 1974-04-08 | 1978-12-06 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013099259A (en) * | 2011-10-11 | 2013-05-23 | Yamasa Shoyu Co Ltd | Method for storing soy sauce lee |
| JP2017046672A (en) * | 2015-09-04 | 2017-03-09 | キッコーマン株式会社 | Sauce and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4849527B2 (en) | 2012-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20060188621A1 (en) | Citrus peel processing system and method | |
| CA2794613A1 (en) | Process for manufacturing soluble and functional plant proteins, products obtained and uses | |
| SK151495A3 (en) | Method for production of the powdered food substance and use of device for this method | |
| JP2009219412A (en) | Sho-chu(japanese white distilled liquor) and method for producing the same | |
| CN107410507A (en) | Linseed kernel protein beverage and preparation method thereof | |
| JP4849527B2 (en) | Method for producing soy sauce cake for feed | |
| JP5409129B2 (en) | Production method of powdered soy sauce | |
| CN116471943A (en) | Method for producing protein powder from insects, in particular insect larvae and pupae, or worms, and drying device for use in such a method | |
| KR101457333B1 (en) | Preparation method of non-additive and non-adjustive soya milk using fine powder of raw soybean and non-additive soya milk prepared by the same | |
| JP2006014701A (en) | Method for producing liquid of sake lees | |
| JP2006109705A (en) | Concentrate of distillation residue of unrefined shochu liquid and method for producing the same | |
| KR20200101567A (en) | Manufacturing method for eatable lard | |
| JP6905735B2 (en) | How to make flavor oil | |
| JP2011000053A (en) | Method for producing ecological miso (fermented soybean paste) | |
| KR101832102B1 (en) | Manufacturing method of beef flavor flake and beef flavor flake produced thereby | |
| FR2834862A1 (en) | DEAMERIZED CHICORE, PROCESS FOR PREPARING SAME FROM CHICORE ROOTS AND APPLICATIONS THEREOF | |
| JP2006217823A (en) | Method for solid-liquid separation of unrefined shochu (japanese white distilled liquor) with natural filtration auxiliary | |
| JP2010088308A (en) | Method for producing dried-fish extract, and dried-fish extract produced by the method | |
| JP4827747B2 (en) | Soy milk soup | |
| KR102224599B1 (en) | Manufacturing device for eatable lard | |
| JP2017112990A (en) | Method of manufacturing wheat bran-processed product | |
| JPH0833457A (en) | Production of food material by residuum from processed soybean food | |
| JP2008237183A (en) | Preparation method of condiment | |
| JPS629277B2 (en) | ||
| JP2009297014A (en) | Seaweed food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20090210 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20111013 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20111013 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141028 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |