JP3417469B2 - Production method of protein food - Google Patents
Production method of protein foodInfo
- Publication number
- JP3417469B2 JP3417469B2 JP18457299A JP18457299A JP3417469B2 JP 3417469 B2 JP3417469 B2 JP 3417469B2 JP 18457299 A JP18457299 A JP 18457299A JP 18457299 A JP18457299 A JP 18457299A JP 3417469 B2 JP3417469 B2 JP 3417469B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- parts
- raw material
- flavor
- soybean
- 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.)
- Expired - Fee Related
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、大豆蛋白原料に由
来する特有の風味の改善された蛋白食品の製造法に関す
る。TECHNICAL FIELD The present invention relates to a method for producing a protein food product having a unique flavor improved from a soybean protein raw material.
【0002】[0002]
【従来の技術】従来より、大豆蛋白原料を加熱加圧下で
混練し、蛋白食品を製造することが行われている。そし
て、このように製造された蛋白食品をハンバーグ、ギョ
ウザ、シューマイなどの様々な加工食品に肉の代替品と
して利用し、これら加工食品の品質を向上させることが
広く行われてきた。ここで大豆蛋白原料には、n−ヘキ
サナール、サポニンなど、悪風味成分が存在しており、
これから得られた蛋白食品には原料に由来する特有の風
味を有しており、また、この蛋白食品を使用した加工食
品にもこれら特有の風味が付与されるという問題があっ
た。そこで、例えば、大豆由来の蛋白成分を含む食品原
料を用いて蛋白食品を製造するにあたり、得られた蛋白
食品に大豆特有の風味の悪さが付与されるのを抑制する
ため、従来においては、脱脂大豆をエタノール処理した
濃縮大豆蛋白や、大豆から蛋白成分だけを分離させた分
離大豆蛋白等を用いる場合もあった。しかし、上記のよ
うな濃縮大豆蛋白や分離大豆蛋白を食品原料として用い
た場合、その製造コストが高くなり、また得られた蛋白
食品における風味の改善も充分なものとはいえなかっ
た。2. Description of the Related Art Conventionally, soybean protein raw materials have been kneaded under heat and pressure to produce protein foods. It has been widely used to improve the quality of these processed foods by using the protein foods produced in this way as substitutes for meat in various processed foods such as hamburgers, gourds, and shumai. Here, the soybean protein raw material has savory components such as n-hexanal and saponin,
The protein food obtained from this has a peculiar flavor derived from the raw material, and the processed foods using this protein food also have the problem that these peculiar flavors are imparted. Therefore, for example, in producing a protein food using a food material containing a protein component derived from soybean, in order to suppress the imparted unpleasant taste peculiar to soybeans to the obtained protein food, conventionally, defatted In some cases, concentrated soybean protein obtained by treating soybean with ethanol or separated soybean protein obtained by separating only soybean protein from soybean is used. However, when the concentrated soybean protein or the isolated soybean protein as described above is used as a food material, the production cost thereof becomes high, and the flavor of the obtained protein food is not sufficiently improved.
【0003】[0003]
【発明が解決しようとする課題】本発明は、大豆蛋白原
料に由来する特有の風味を有する蛋白食品において、得
られた蛋白食品に大豆蛋白原料に由来する特有の風味が
付与されるということが少なく、風味の悪さが改善さ
れ、良好な風味を持つ蛋白食品が得られることを目的と
した。DISCLOSURE OF THE INVENTION According to the present invention, in a protein food product having a unique flavor derived from a soybean protein raw material, the obtained protein food product is imparted with a unique flavor derived from a soybean protein raw material. The object was to obtain a protein food having a small amount, improved taste and good taste.
【0004】[0004]
【課題を解決するための手段】本発明者等は、前記問題
を解決すべく鋭意研究するなかで、大豆蛋白原料を加熱
加圧下で混練して組織化させる際、老酒を併用して配合
すれば、得られた蛋白食品に大豆蛋白原料に由来する特
有の風味が付与されるということが少なく、風味の悪さ
が改善され、良好な風味を持つ蛋白食品が得られるとい
う知見を得て本発明を完成するに至った。この老酒の風
味改善効果は、他の酒類、例えば焼酎、ウイスキーなど
の蒸留酒のみならず日本酒、ワインなどの醸造酒にみら
れるものではなく、老酒特有の効果である知見を得た。
すなわち、本発明は大豆蛋白原料を加熱加圧下で混練さ
せ、組織化させる際、老酒を併用して配合することを特
徴とする蛋白食品の製造法である。老酒の配合量は、大
豆蛋白原料100重量部に対し0.05〜10重量部、
好ましくは0.1〜5%重量部が適当である。[Means for Solving the Problems] The inventors of the present invention have conducted diligent research to solve the above-mentioned problems. When the soybean protein raw material is kneaded under heat and pressure to be organized, it should be mixed with old sake. Thus, it was found that the obtained protein food is rarely imparted with a peculiar flavor derived from a soybean protein raw material, the bad taste is improved, and the protein food having a good flavor is obtained, and the present invention is obtained. Has been completed. It was found that the flavor improving effect of this old sake is not only found in other alcoholic beverages, for example, distilled spirits such as shochu and whiskey, but also brewed sake such as sake and wine, and is an effect peculiar to old sake.
That is, the present invention is a method for producing a protein food characterized in that when soybean protein raw material is kneaded under heat and pressure to be organized, old liquor is used together. The blending amount of the old sake is 0.05 to 10 parts by weight with respect to 100 parts by weight of the soybean protein raw material,
It is preferably 0.1 to 5% by weight.
【0005】[0005]
【発明の実施の形態】本発明に用いる大豆蛋白原料は油
分を含んだ全脂大豆粉や全脂濃縮蛋白の他、脱脂大豆
粉、豆乳粉末、濃縮大豆蛋白、分離大豆蛋白等を用いる
ことができる。通常、大豆蛋白原料は油分を含まない方
が組織化しやすいが、二軸エクストルーダーを用いると
油分を含んだ大豆蛋白原料でも組織化できる。特に、大
豆由来の風味の強い大豆粉、脱脂大豆に対して老酒を併
用して、その風味を改善する効果が顕著である。大豆蛋
白原料と、その他の蛋白を併用することができる。例え
ば、落花生、菜種、綿実など油糧種子由来の蛋白や、小
麦、トウモロコシ、米など穀物由来の蛋白等、加熱ゲル
形成性植物蛋白が好ましく、その他動物由来、微生物由
来の蛋白も用いることができる。また、副原料として食
用油、澱粉、調味料、食物繊維、ゲル化剤、ガム質、そ
の他公知の添加物を併用することもできる。本発明は、
大豆蛋白原料に老酒を併用することにより、大豆蛋白原
料に由来する特有の風味が付与されるということが少な
く、風味の悪さが改善され、良好な風味を持つ蛋白食品
を得ることに特徴を有する。本発明における老酒は、種
類、産地、発酵の程度などを特に限定するものではな
い。老酒は老酒を配合した発酵調味料なども含むもので
ある。かかる老酒の配合量は、大豆蛋白原料100重量
部に対し0.05〜10重量部、好ましくは0.1〜5
重量部が適当である。0.05重量部未満ではほとんど
効果が期待できず、0.1重量部未満では効果が若干少
ない。また、5重量部より多くても効果はほとんど変わ
らず、10重量部より多ければ老酒特有の風味が強くな
りすぎて逆効果である。本発明において、加熱加圧下で
混練させ組織化させて蛋白食品を製造するにあたっては
一般的にエクストルーダーを用いる。エクストルーダー
としては、一軸エクストルーダーでも二軸以上の複軸エ
クストルーダーでも用いることができるが、品質の安定
性の点から二軸型のものが好ましい。組織化の条件は目
的とする蛋白食品に応じて、実験的に定めることができ
る。以上のようにして得られた蛋白食品は、大豆蛋白原
料に由来する特有の風味が付与されるということが少な
く、風味の悪さが改善され、良好な風味を持ち、またこ
の蛋白食品を使用した加工食品にもこれら特有の風味が
付与されるということがなく、品質に優れたものであ
る。BEST MODE FOR CARRYING OUT THE INVENTION As the soybean protein raw material used in the present invention, it is possible to use defatted soybean flour, soymilk powder, concentrated soybean protein, isolated soybean protein, etc., in addition to oil-containing full-fat soybean powder and full-fat concentrated protein. it can. Usually, the soybean protein raw material is more likely to be organized when it does not contain oil, but if a biaxial extruder is used, soybean protein raw material containing oil can also be organized. In particular, the effect of improving the flavor of soybean flour and defatted soybean derived from soybeans by using old liquor together is remarkable. The soy protein raw material can be used in combination with other proteins. For example, peanut, rapeseed, protein derived from oil seeds such as cottonseed, wheat, corn, protein derived from grains such as rice, heat gel-forming plant proteins are preferable, and other animal-derived proteins and microbial-derived proteins may also be used. it can. In addition, edible oil, starch, seasoning, dietary fiber, gelling agent, gum, and other known additives can be used together as an auxiliary material. The present invention is
By using old sake together with soybean protein raw material, the unique flavor derived from soybean protein raw material is rarely imparted, the bad taste is improved, and it is characterized by obtaining a protein food with good flavor. . The old sake in the present invention is not particularly limited in kind, production area, degree of fermentation and the like. Old liquor includes fermented seasonings containing old liquor. The amount of such sake is 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight, relative to 100 parts by weight of the soybean protein raw material.
Parts by weight are suitable. If the amount is less than 0.05 parts by weight, almost no effect can be expected, and if the amount is less than 0.1 parts by weight, the effect is slightly small. If it is more than 5 parts by weight, the effect is almost unchanged, and if it is more than 10 parts by weight, the flavor peculiar to old liquor becomes too strong, which is the opposite effect. In the present invention, an extruder is generally used to produce a protein food by kneading under heat and pressure to form a texture. As the extruder, a single-screw extruder or a double-screw extruder having two or more axes can be used, but a twin-screw type extruder is preferable in terms of quality stability. The assembling conditions can be experimentally determined according to the target protein food. The protein food obtained as described above is rarely imparted with a peculiar flavor derived from the soybean protein raw material, the bad taste is improved, the flavor is good, and the protein food was used. The processed food does not have these peculiar flavors and is excellent in quality.
【0006】[0006]
【実施例】以下、実施例により本発明について具体的に
説明を行う。
<実施例1>
脱脂大豆80部、分離大豆蛋白(ニューフジプロ−E、
不二製油(株)製)20部を混合し、さらにこの混合原
料に各酒類が(表1)に相当する量、水40部をエクス
トルーダーに供給して加熱、加圧処理を行い組織化させ
て製品を得た。なお、実施例に用いたエクストルーダー
は二軸型のものであり、運転は全てスクリュー回転数2
00rpm、バレル入口側温度80℃、中央部120
℃、出口側150℃、ダイの穴の径5mm、粉体原料流量
30kg/時の条件で行った。得られた蛋白食品は5倍量
の80℃の温水で湯戻し後、10名の専門パネラーによ
り5点法で官能による風味評価を行い、その平均点によ
り評価した。点数の高い方が風味は良好である。
(表1)酒類の違いによる風味の違い
―――――――――――――――――――――――――――――――――
テスト テスト テスト テスト テスト テスト
1 2 3 4 5 6
―――――――――――――――――――――――――――――――――
脱脂大豆 80 80 80 80 80 80
分離大豆蛋白 20 20 20 20 20 20
老酒 − 1 − − − −
日本酒 − − 1 − − −
白ワイン − − − 1 − −
米焼酎 − − − − 1 −
モルトウイスキー − − − − − 1
─────────────────────────────────
風味 2.2 3.4 2.5 2.6 2.3 2.3
―――――――――――――――――――――――――――――――――
酒類を配合していないテスト1に対し、老酒を配合した
テスト2は、大豆蛋白原料に由来する特有の風味が明ら
かに減少し、風味が良好であった。それに対し、他の酒
類を配合したテスト3−6は、テスト1に対する差はほ
とんど認められなかった。
<実施例2>
脱脂大豆60部、分離大豆蛋白(ニューフジプロ−E)
35部とコーンスターチ5部混合し、さらにこの混合原
料に老酒が(表2)に相当する量、水40部をエクスト
ルーダーに供給して加熱、加圧処理を行い製品を得た。
エクストルーダーの運転は実施例1と同じ条件で行っ
た。評価も実施例1と同じ条件で行った。
(表2)老酒配合量による風味の違い
――――――――――――――――――――――――――――――――
テスト テスト テスト テスト テスト テスト
7 8 9 10 11 12
――――――――――――――――――――――――――――――――
脱脂大豆 60 60 60 60 60 60
分離大豆蛋白 35 35 35 35 35 35
コーンスターチ 5 5 5 5 5 5
老酒 − 0.03 0.08 3 8 12
────────────────────────────────
風味 2.7 2.8 4.0 4.2 3.9 2.6
――――――――――――――――――――――――――――――――
老酒を配合していないテスト7に対し、テスト8はほと
んど差が認められなかった。それに対しテスト9、10
は大豆蛋白原料に由来する特有の風味が明らかに減少
し、風味が良好であった。テスト11は老酒の配合量が
多いにもかかわらず、テスト9、10に対し必ずしも良
好とはいえず、テスト12ではかえって老酒特有の風味
が強くなりすぎて逆効果であった。
<実施例3>
実施例1のテスト1、2の蛋白食品を3倍加水で水戻し
後、魚肉すり身を混練する際に混合した。配合は魚肉す
り身100部、ニューフジプロ−E10部、食塩2部、
砂糖3部、小麦でん粉5部、水80部、テスト品12部
であり、混練後成型し、油で揚げてさつまあげとした。
評価はさつまあげをそのまま食した他は実施例1と同じ
条件で行った。
(表3)
――――――――――――――――――――――――――――――――
蛋白食品を入れない テスト2入り テスト1入り
さつまあげ さつまあげ さつまあげ
――――――――――――――――――――――――――――――――
風味 4.8 4.7 3.2
――――――――――――――――――――――――――――――――
蛋白食品を入れないさつまあげに対し、老酒を配合した
テスト2入りさつまあげは風味的にほとんど差が認めら
れなかったのに対し、老酒を配合していないテスト1入
りさつまあげは大豆蛋白原料に由来する特有の風味が感
じられた。EXAMPLES The present invention will be specifically described below with reference to examples. <Example 1> 80 parts of defatted soybean, isolated soybean protein (New Fuji Pro-E,
20 parts of Fuji Oil Co., Ltd. was mixed, and 40 parts of water and 40 parts of water corresponding to (Table 1) were added to the mixed raw material, and the mixture was heated and pressure-treated for organization. And got the product. The extruder used in the examples is a twin-screw type, and the operation is all performed with a screw rotation speed of 2
00 rpm, barrel inlet side temperature 80 ° C, central part 120
C., outlet side 150.degree. C., die hole diameter 5 mm, powder raw material flow rate 30 kg / hour. The protein food obtained was reconstituted with 5 times the amount of hot water at 80 ° C., and the taste was evaluated sensory by a 5-point method by 10 expert panelists, and the average was evaluated. The higher the score, the better the flavor. ( Table 1 ) Differences in flavor due to differences in liquor ―――――――――――――――――――――――――――――――――― Test Test Test Test Test Test 1 2 3 4 5 6 ――――――――――――――――――――――――――――――――― Defatted soybean 80 80 80 80 80 80 80 Soy protein isolate 20 20 20 20 20 20 20 Old liquor − 1 − − − − Sake − − 1 − − − White wine − − − 1 − − Rice shochu − − − − 1− Malt whiskey − − − − − 1 ────── ─────────────────────────── Flavor 2.2 3.4 2.5 2.6 2.3 2.3 ―――――――――――――――― ――――――――――――――――― In contrast to Test 1 containing no liquor, Test 2 containing old liquor is unique to soy protein raw materials. The flavor was clearly reduced and the flavor was good. On the other hand, in Tests 3-6 in which other alcoholic beverages were added, almost no difference from Test 1 was observed. <Example 2> 60 parts of defatted soybean, isolated soybean protein (New Fuji Pro-E)
35 parts of cornstarch and 5 parts of cornstarch were mixed, and 40 parts of water and 40 parts of water corresponding to (Table 2) of this mixed raw material were supplied to an extruder for heating and pressure treatment to obtain a product.
The operation of the extruder was performed under the same conditions as in Example 1. Evaluation was also performed under the same conditions as in Example 1. ( Table 2 ) Differences in flavor depending on the blended amount of old liquor ―――――――――――――――――――――――――――――――― Test Test Test Test Test Test 7 8 9 10 11 12 ―――――――――――――――――――――――――――――――― Defatted Soybean 60 60 60 60 60 60 Isolated Soy Protein 35 35 35 35 35 35 Cornstarch 5 5 5 5 5 5 Old wine − 0.03 0.08 3 8 12 ──────────────────────────────── Flavor 2.7 2.8 4.0 4.2 3.9 2.6 ―――――――――――――――――――――――――――――――― For Test 7 that does not contain old liquor, Test 8 showed almost no difference. On the other hand, tests 9 and 10
The flavor peculiar to the soybean protein raw material was clearly reduced, and the flavor was good. Despite the large amount of old liquor, Test 11 was not always good compared to Tests 9 and 10. In Test 12, the flavor peculiar to old liquor was too strong, which had the opposite effect. <Example 3> The protein foods of Tests 1 and 2 of Example 1 were rehydrated with 3-fold water, and then mixed when kneading the ground fish meat. The blend is 100 parts of fish meat, 10 parts of New Fuji Pro-E, 2 parts of salt,
3 parts of sugar, 5 parts of wheat starch, 80 parts of water, and 12 parts of test product were kneaded, molded, and then fried in oil to serve as a sweet potato.
The evaluation was performed under the same conditions as in Example 1 except that Satsumaage was eaten as it was. ( Table 3 ) ―――――――――――――――――――――――――――――――― No protein food is included Test 2 is included Test 1 is included ―――――――――――――――――――――――――――――――― Flavor 4.8 4.7 3.2 ―――――――― ―――――――――――――――――――――――― In contrast to the Satsuma-age which does not contain protein food, the Satsuma-age with Test 2 containing old sake has almost the same flavor difference. On the other hand, the Satsumaage containing Test 1 containing no sake was found to have a peculiar flavor derived from the soybean protein raw material.
【0007】[0007]
【発明の効果】本発明により、得られた蛋白食品に大豆
蛋白原料に由来する特有の風味が付与されるということ
が少なく、風味の悪さが改善され、良好な風味を持つ蛋
白食品が可能になったものである。該蛋白食品を原材料
として加工食品に混合しても大豆蛋白原料に由来する特
有の風味が付与されることはなく風味に優れた加工食品
が可能になるものである。INDUSTRIAL APPLICABILITY According to the present invention, the obtained protein food is rarely imparted with a peculiar flavor derived from soybean protein raw material, the bad taste is improved, and a protein food having a good flavor can be obtained. It has become. Even if the protein food is mixed with a processed food as a raw material, a unique flavor derived from a soybean protein raw material is not imparted, and a processed food excellent in flavor can be obtained.
フロントページの続き (58)調査した分野(Int.Cl.7,DB名) A23J 3/00 - 3/26 A23L 1/015 Front page continuation (58) Fields surveyed (Int.Cl. 7 , DB name) A23J 3/00-3/26 A23L 1/015
Claims (3)
され、組織化されてなることを特徴とする、蛋白食品の
製造法。1. A method for producing a protein food, which comprises kneading a soybean protein raw material and old liquor under heating and pressurization and organizing them.
部に対し0.05〜10重量部である請求項1の製造
法。2. The method according to claim 1, wherein the amount of the long-sake added is 0.05 to 10 parts by weight with respect to 100 parts by weight of the soybean protein raw material.
部に対し0.1〜5重量部である請求項1の製造法。3. The method according to claim 1, wherein the amount of the long-sake added is 0.1 to 5 parts by weight based on 100 parts by weight of the soybean protein raw material.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP18457299A JP3417469B2 (en) | 1999-06-30 | 1999-06-30 | Production method of protein food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP18457299A JP3417469B2 (en) | 1999-06-30 | 1999-06-30 | Production method of protein food |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2001008635A JP2001008635A (en) | 2001-01-16 |
JP3417469B2 true JP3417469B2 (en) | 2003-06-16 |
Family
ID=16155565
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP18457299A Expired - Fee Related JP3417469B2 (en) | 1999-06-30 | 1999-06-30 | Production method of protein food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3417469B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014143969A (en) * | 2013-01-30 | 2014-08-14 | Nisshin Oillio Group Ltd | Method for manufacturing tissue soybean protein |
JP2021153429A (en) * | 2020-03-26 | 2021-10-07 | 不二製油株式会社 | Vegetable protein production method and flavor-improvement method |
-
1999
- 1999-06-30 JP JP18457299A patent/JP3417469B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2001008635A (en) | 2001-01-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US11166477B2 (en) | Myceliated vegetable protein and food compositions comprising same | |
CN101175413B (en) | Process for production of soybean puff | |
US20060035003A1 (en) | Soy protein containing food product and process for preparing same | |
AU2005294310A1 (en) | A soy protein containing food product and process for preparing same | |
US4073958A (en) | Rice flavored snack food | |
CN115209742A (en) | Plant-based food | |
CN108450888A (en) | A kind of beef flavour soup spice and its preparation method and application | |
WO2013047644A1 (en) | Production method for texturized soy protein | |
JPS59196060A (en) | Granular bean curd having improved keeping quality and production thereof | |
JPH1094380A (en) | Preparation of seasoning sauce using smoked pigskin | |
KR100825513B1 (en) | The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean | |
JP3543723B2 (en) | Production method of protein food | |
JP3417469B2 (en) | Production method of protein food | |
JP2011239757A (en) | Method for producing texturized material of soybean protein | |
WO2023124799A1 (en) | Plant-based honeycomb tripe and preparation method therefor | |
WO2023057644A1 (en) | Textured vegetable protein | |
KR20110008793A (en) | Method of manufacturing korean hot pepper paste using watermelon | |
CN107853665A (en) | A kind of seafood condiment and preparation method thereof | |
JP4763534B2 (en) | Nori fermented food and method for producing the same | |
JP2004350559A (en) | Method for producing noodle having starch as main raw material | |
KR102600753B1 (en) | Vegetable sausage with improved texture and manufacturing method thereof | |
JP2001224339A (en) | Paste food based on raw sea urchin and method for producing the same | |
JP2870293B2 (en) | Food material and its manufacturing method | |
JPH01277454A (en) | Production of seasoned protein material | |
KR20210131259A (en) | Rice cake combined with starch and cheese and the manufacturing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080411 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090411 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100411 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110411 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110411 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120411 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130411 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130411 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130411 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140411 Year of fee payment: 11 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
LAPS | Cancellation because of no payment of annual fees |