JP3524021B2 - Plum extract manufacturing method - Google Patents
Plum extract manufacturing methodInfo
- Publication number
- JP3524021B2 JP3524021B2 JP19252499A JP19252499A JP3524021B2 JP 3524021 B2 JP3524021 B2 JP 3524021B2 JP 19252499 A JP19252499 A JP 19252499A JP 19252499 A JP19252499 A JP 19252499A JP 3524021 B2 JP3524021 B2 JP 3524021B2
- Authority
- JP
- Japan
- Prior art keywords
- plum
- vinegar
- ume
- salt
- concentrated
- 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 - Lifetime
Links
Landscapes
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【発明の属する技術分野】本発明は、梅肉エキスと同等
の成分を有する梅エキスを梅酢より簡単に、かつ、大量
に生産できる製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a plum extract having components equivalent to those of a plum extract, which can be produced more easily and in a larger amount than ume vinegar.
【０００２】[0002]
【従来の技術】梅肉エキスは古くから常用することで健
康に良いと言われ、多くの定着した評価が得られてい
る。そして今日では、成分分析等を含め科学的に効用の
評価が行われ、人体の血液改善に大きな効果があること
が確認され、研究発表された。このことから、改めて、
梅肉エキスの良さが見直されてきている。2. Description of the Related Art Plum meat extract has been said to be healthy for a long time since it has been used regularly, and many established evaluations have been obtained. Nowadays, scientific evaluation of efficacy including component analysis has been performed, and it was confirmed that it has a great effect on blood improvement in the human body, and a research presentation was made. From this, again
The goodness of plum extract is being reviewed.
【０００３】一方、梅酢は我が国の伝統的な食品である
梅干の副生物であるが、一部分が漬物などに利用される
以外はその用途が限られていて、殆ど廃棄され、それが
環境汚染にも繋がるのでその対策が要望されている。ま
た、このような梅酢を分析した結果、無機質としてカリ
ウム、鉄分、アミノ酸ではγアミノ酪酸、アスパラギン
酸、アラニン、スレオニン、その他ポリフェノール類な
どが目立っていて、健康食品向けにも期待される。On the other hand, ume vinegar is a by-product of umeboshi, which is a traditional food in Japan, but its use is limited except for a part of it being used for pickles, and most of it is discarded, which causes environmental pollution. Since it will also be connected, countermeasures are required. In addition, as a result of analyzing such ume vinegar, potassium, iron, and amino acids such as γ-aminobutyric acid, aspartic acid, alanine, threonine, and other polyphenols are conspicuous, and they are expected to be used for health foods.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、従来の
梅肉エキスの製造方法は、収穫した青梅の果肉の部分を
磨り潰して、その果汁を濾過して、釜で煮込んで濃縮す
る方法であった。従って、青梅の収穫の季節は限定され
ているため、梅肉エキスの製造季節も限定されることに
なり、梅干しやその他の梅製品の製造等と重なり、大量
生産は難しく、製造者にとってもとても忙しい季節とな
っていた。また、果汁を濾過して煮込んで製造する方法
では、例えば、１００Kgの梅からは数Kgの梅肉エキスし
か得ることができず、大量の需要に対応することが困難
となっていた。また、少量の製造も困難であった。However, the conventional method for producing plum extract is to grind the pulp portion of the harvested Ome, filter the juice, and boil it in a pot to concentrate it. . Therefore, since the season for harvesting Ome is limited, the production season for plum extract is also limited, which overlaps with the production of dried plums and other plum products, making mass production difficult and very difficult for manufacturers. It was a busy season. Further, with the method of producing fruit juice by filtering and boiling it, for example, only a few kilograms of plum meat extract can be obtained from 100 kilograms of plum, making it difficult to meet a large demand. Further, it was difficult to manufacture a small amount.
【０００５】一方、梅干の加工段階で余剰となる所謂梅
酢と調味液は、一部の量がそのまま芝漬などに利用さ
れ、またその一部分が電気透析によって脱塩されて再利
用に回されているが、濃度調整が困難な為にかなり大量
の部分が経費をかけて廃棄処分されている。On the other hand, the so-called ume vinegar and seasoning liquid, which are surplus during the processing stage of umeboshi, are partially used as they are for turf pickling, and a part of them is desalted by electrodialysis and reused. However, since it is difficult to adjust the concentration, a large amount of the part is discarded at high cost.
【０００６】[0006]
【課題を解決するための手段】本発明の解決しようとす
る課題は以上の如くであり、次にこの課題を解決するた
めの手段を説明する。即ち、原料となる梅酢を、回転コ
イル加熱装置を持つ減圧加熱型濃縮機によって、減圧
下、３０〜９０℃で濃縮し、遠心分離機によって、析出
分を梅塩として分離回収し、濃縮梅酢濾液をさらに電気
透析脱塩して、原料１に対して約１／５の濃縮脱塩梅酢
を得て、さらに、前記濃縮と脱塩を繰り返して原料１に
対して約１／１０の濃縮液とし、この濃縮液を８０〜１
００℃で原料１に対して約１／２０に加熱濃縮して梅エ
キスを得たものである。なお、此処に述べる梅酢とは梅
干の製造過程に生成する酸度２〜６％、塩分８〜２４％
の白漬け梅酢及び梅酢に調味料糖分その他を配合した液
（別称調味液）を意味する。濃縮脱塩梅酢とは酸度２〜
１６％、塩分１〜１３％の液体であって、使用する梅酢
の組成によって固形分は異なってくる。The problem to be solved by the present invention is as described above, and the means for solving this problem will be described below. That is, the ume vinegar as a raw material is concentrated under reduced pressure at 30 to 90 ° C. by a reduced pressure heating type concentrator having a rotary coil heating device, and a precipitate is separated and collected as ume salt by a centrifuge and concentrated ume vinegar filtrate. Is further electrodialyzed and desalted to obtain concentrated desalted plum vinegar of about 1/5 with respect to the raw material 1, and further, the concentration and desalting are repeated to obtain a concentrated liquid of about 1/10 with respect to the raw material 1. , This concentrated liquid 80-1
The plum extract was obtained by heating and concentrating about 1/20 of the raw material 1 at 00 ° C. The ume vinegar mentioned here is an acidity of 2-6% and a salt content of 8-24% produced in the manufacturing process of umeboshi.
It means the white-pickled plum vinegar and the liquid in which ume vinegar is mixed with seasoning sugar and other ingredients (also called seasoning liquid). Concentrated desalted plum vinegar has an acidity of 2
It is a liquid with 16% and a salt content of 1 to 13%, and the solid content varies depending on the composition of ume vinegar used.
【０００７】[0007]
【発明の実施の形態】原料の梅酢は一般に１５〜２３％
の食塩と２〜５％の酸度の有機酸を含む梅固有の風味を
持つ梅の浸出液で、そのｐＨは１．５〜２．５である。
普通酸度はアルカリ規定液で中性まで滴定して得られる
当量数で示されるが、梅酢の場合は含まれる酸成分が大
部分クエン酸であるので、当量数をクエン酸量に換算し
て全量に対する重量％で示した。梅エキスの製造方法は
図１にその大要を示すが、原料の品質や濃度の偏倚によ
っては適宜多少の調節が望ましい。BEST MODE FOR CARRYING OUT THE INVENTION Plum vinegar as a raw material generally contains 15 to 23%.
An exudate of ume, which has a unique flavor of ume and contains salt and organic acid having an acidity of 2 to 5%, and its pH is 1.5 to 2.5.
Ordinary acidity is indicated by the number of equivalents obtained by titrating with an alkaline normal solution to neutrality, but in the case of ume vinegar, the acid component contained is mostly citric acid, so the equivalent number is converted to the amount of citric acid and the whole amount is calculated. % By weight. The outline of the method for producing plum extract is shown in FIG. 1, but some adjustment is desirable depending on the quality of the raw material and the concentration deviation.
【０００８】以下に具体的な内容を説明する。梅固有の
風味や成分を損う事無く、しかも安価なコストで梅酢を
濃縮脱塩する為に、本発明は低温で減圧濃縮することに
よって析出する大部分の食塩を分離回収し、濃縮液区分
をさらに電気透析することによって脱塩し、濃縮脱塩梅
酢を得て、さらに煮込むことによって水分を飛ばして梅
エキスを得られるようにしたものである。The specific contents will be described below. In order to concentrate and desalt ume vinegar at a low cost without deteriorating the flavor and ingredients peculiar to ume, the present invention separates and recovers most of the salt that precipitates by concentrating under reduced pressure at low temperature. Is further desalted by electrodialysis to obtain concentrated desalted plum vinegar, which is further boiled to remove water and obtain plum extract.
【０００９】まず、原料となる梅酢を、回転コイル加熱
装置を持つ減圧加熱型濃縮機（グローバル濃縮機）１に
投入して、減圧低温濃縮を行う。この時の濃縮温度は３
０〜９０℃、好ましくは４０〜６０℃であり、濃縮圧力
は４０〜６００mmHgであり、好ましくは、７０〜３００
mmHgとしている。First, ume vinegar as a raw material is charged into a reduced pressure heating type concentrator (global concentrator) 1 having a rotary coil heating device to perform low pressure low temperature concentration. Concentration temperature at this time is 3
0 to 90 ° C., preferably 40 to 60 ° C., the concentration pressure is 40 to 600 mmHg, preferably 70 to 300
mmHg.
【００１０】本発明で使用するこの減圧加熱型濃縮機１
は、コイル状の蒸気加熱部が濃縮缶中で横向きに回転し
ながら攪拌と加熱を同時に行う構造になっている。この
攪拌を行うことよって、析出した食塩スラリーが沈降す
ることを防ぎ、しかも加熱面が液によって常に濡らされ
るようにしている為に、濃縮缶の加熱内面に内容物が固
着して過熱が起こらず、良好な攪拌効果によって濃縮が
進行し、更に、発泡や突沸も抑えられるので、粘性があ
っても減圧下低温で高能率の濃縮が実施できる。なお、
梅酢は通常ｐＨ１．８〜２．０であるが、本発明では極
めて僅かのアルカリあるいは弱酸塩を使用してｐＨ２．
５〜３．０まで高めており、梅酢の強い酸性による機材
の腐食はこの予備処理によって防止している。This vacuum heating type concentrator 1 used in the present invention
Has a structure in which a coil-shaped steam heating unit simultaneously rotates and agitates in a concentrating can while rotating horizontally. By carrying out this stirring, the precipitated salt slurry is prevented from settling, and the heating surface is constantly wetted by the liquid, so that the contents do not stick to the heating inner surface of the concentrator and overheating does not occur. Concentration proceeds due to a good stirring effect, and foaming and bumping are also suppressed, so that even if the viscosity is high, the concentration can be performed at a low temperature under reduced pressure at a high efficiency. In addition,
Ume vinegar usually has a pH of 1.8 to 2.0, but in the present invention, a very small amount of alkali or weak acid salt is used to obtain a pH of 2.
It is increased to 5 to 3.0, and corrosion of equipment due to the strong acidity of ume vinegar is prevented by this pretreatment.
【００１１】そして、この減圧加熱型濃縮機１により水
分を蒸発させて濃縮後、固液分離装置２によって約１０
％の母液を含む食塩（梅塩と称する）を吸引濾過あるい
は遠心分離して梅酢濃縮液を得ている。なお、前記固液
分離装置２は周知の遠心分離機や減圧濾過機（吸引濾過
機）よりなる。こうして大部分の食塩が除去された濃縮
液は、さらに電気透析装置３によって残った塩分が脱塩
され、略完全に塩分が除去された濃縮脱塩梅酢となる。Then, the reduced pressure heating type concentrator 1 evaporates water to condense it, and then the solid-liquid separation device 2 performs about 10
Salt containing a mother liquor (%) (referred to as ume salt) is suction filtered or centrifuged to obtain a ume vinegar concentrate. The solid-liquid separation device 2 is composed of a well-known centrifugal separator or vacuum filter (suction filter). In this way, the concentrated liquid from which most of the salt has been removed becomes the concentrated desalted plum vinegar in which the remaining salt is substantially completely removed by the electrodialyzer 3.
【００１２】具体的には、図１に示す製造装置におい
て、水の蒸留能力３００Ｋｇ／ｈｒのグローバル濃縮機
を用いて、梅酢１０００Ｋｇを２００ｍｍＨｇの減圧下
５０℃で濃縮し、６１６Ｋｇの蒸留水を留去する。そし
て、晶出した食塩を含む濃縮スラリーを遠心分離して、
２４６．５Ｋｇの濃縮液と１３６．１Ｋｇの梅塩を得
て、濃縮液は６０Ｋｇの蒸留水を加え、電気透析装置
（マイクロアシライザーＧ５、旭化成）にかけて脱塩し
て２０１．７Ｋｇの濃縮脱塩梅酢が得られる。Specifically, in the production apparatus shown in FIG. 1, 1000 kg of plum vinegar was concentrated at 50 ° C. under a reduced pressure of 200 mmHg using a global concentrator having a water distillation capacity of 300 kg / hr, and 616 kg of distilled water was distilled. Leave. Then, the concentrated slurry containing the crystallized salt is centrifuged,
246.5Kg concentrated liquid and 136.1Kg ume salt were obtained, and 60Kg distilled water was added to the concentrated liquid, and the mixture was desalted by an electrodialyzer (Micro Acylyzer G5, Asahi Kasei) to obtain 201.7Kg concentrated desalted product. You can get plum vinegar.
【００１３】そしてこの濃縮脱塩梅酢を前記減圧加熱型
濃縮機１により更に水分を蒸発させて約１００Ｋｇまで
濃縮し、電気透析装置３によって脱塩を数回繰り返し９
０Ｋｇの濃縮液を得る。そして更に、この濃縮液９０Ｋ
ｇを濃縮機４で温度８０〜１００℃、好ましくは、９０
℃に設定して、２〜９時間加熱濃縮を行うと５０Ｋｇの
梅エキスが得られる。前記濃縮液９０Ｋｇを温度８０℃
以上の温度で加熱濃縮することが重要であり、この温度
以下で濃縮すると、濃縮液に存在する多糖類がポリマー
化してダンゴ状態となり、梅エキスとしての製品とはな
らない。しかし、温度８０℃以上の温度で加熱濃縮する
ことで、一般に知られているメイラード反応が起きる。
更に、クエン酸と有機酸がエステル結合し、香りが良く
褐色となって粘性の高い梅エキスが得られ、これは水に
も良く溶けるものであり、容器に収納して出荷でき、商
品価値も高められるのである。このようにして得られた
梅エキスと従来製造されていた梅肉エキスとを比較検討
した結果、色調、艶、酸味、風味、溶解性、渋み等に差
異はなく、粘性については梅肉エキスの方が切れがやや
速いという結果となった。また、成分の糖類、アミノ
酸、ビタミン、ミネラル−、ポリフェノール類等も略同
じ値となった。Then, the concentrated desalted ume vinegar is further evaporated by the reduced pressure heating type concentrator 1 to condense it to about 100 kg, and desalted by the electrodialyzer 3 repeatedly 9 times.
0 Kg of concentrate is obtained. And further, this concentrate 90K
g in the concentrator 4 at a temperature of 80 to 100 ° C., preferably 90
When the temperature is set to ° C and the mixture is heated and concentrated for 2 to 9 hours, 50 kg of plum extract is obtained. 90 Kg of the concentrated solution at a temperature of 80 ° C
It is important to heat-concentrate at the above temperature, and if concentrated below this temperature, the polysaccharides present in the concentrated liquid will polymerize and become a dango state, and the product will not be a plum extract. However, the generally-known Maillard reaction occurs by heating and concentrating at a temperature of 80 ° C. or higher.
Furthermore, citric acid and organic acid are ester-bonded to each other, which gives ume extract with a good scent and brown color and high viscosity. It also dissolves well in water and can be stored in a container before shipping. It can be raised. As a result of comparative examination of the plum extract thus obtained and the conventionally produced plum extract, there was no difference in color tone, gloss, sourness, flavor, solubility, astringency, etc. The result was that the cutting was a little faster. In addition, the sugars, amino acids, vitamins, minerals, polyphenols, etc. of the components also had substantially the same values.
【００１４】[0014]
【発明の効果】本発明は、原料となる梅酢を減圧下、３
０〜９０℃で濃縮し、析出分を梅塩として分離回収し、
濃縮梅酢濾液をさらに電気透析脱塩して、原料１に対し
て約１／５の濃縮脱塩梅酢を得て、さらに、この濃縮と
脱塩を繰り返して原料１に対して約１／１０の濃縮液と
し、この濃縮液を８０〜１００℃で原料１に対して約１
／２０に加熱濃縮して梅エキスを得たので、原料となる
梅酢は梅肉エキスが有する成分と略同じであるため、梅
肉エキスと同様に健康食品として広い用途がある。ま
た、従来の梅肉エキスを製造する方法に比べて、季節に
影響されず、年中製造することが可能となり、また、大
量生産も容易にでき、安価に梅肉エキスと同等品が得ら
れる。そして、従来廃棄されていた梅酢を利用するの
で、環境を悪化させることなく、処分費用がなくなり、
逆に販売することができて、梅干し製造ラインと合体さ
せることでトータルで効率よく製造でき、製造コストも
低減できる。Industrial Applicability According to the present invention, ume vinegar as a raw material is reduced under reduced pressure to 3
Concentrate at 0 ~ 90 ℃, separate and collect the precipitate as plum salt,
The concentrated ume vinegar filtrate was further electrodialyzed and desalted to obtain about 1/5 of the concentrated desalted ume vinegar with respect to the raw material 1. Further, this concentration and desalting were repeated to obtain about 1/10 of the raw material 1. A concentrated solution is prepared, and this concentrated solution is used at about 80 to 100 ° C. for about 1 part of raw material 1.
Since the plum extract was obtained by heating and concentrating to / 20, the plum vinegar used as a raw material has almost the same components as the plum extract, and thus has a wide range of uses as a health food like the plum extract. In addition, compared to the conventional method of producing ume extract, it can be produced year-round without being affected by the season, and can be mass-produced easily, and an equivalent product to ume extract can be obtained at low cost. . And because it uses ume vinegar, which was conventionally discarded, it does not harm the environment and eliminates disposal costs.
On the contrary, it can be sold, and by combining it with the umeboshi production line, it can be manufactured efficiently in total and the manufacturing cost can be reduced.
【図１】本発明の梅エキスの製造装置のブロック図であ
る。FIG. 1 is a block diagram of an apparatus for producing plum extract according to the present invention.
１ 濃縮機 ２ 固液分離装置（遠心分離機） ３ 電気透析装置 1 Concentrator 2 Solid-liquid separator (centrifuge) 3 electrodialysis equipment
フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/212 - 1/23 A23L 2/00 - 2/62 C12J 1/00 A23L 1/30 Front page continuation (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/212-1/23 A23L 2/00-2/62 C12J 1/00 A23L 1/30
Claims (4)
及び塩分が除去された梅酢を８０℃以上の温度で加熱濃
縮する工程； を包含する梅エキスの製造方法。1. A process of substantially completely removing salt from ume vinegar;
And a step of condensing salt-removed plum vinegar at a temperature of 80 ° C. or higher;
行う請求項１記載の方法。2. The method according to claim 1, wherein the heating concentration is performed at a temperature of 80 to 100 ° C.
程が、梅酢を低温で減圧濃縮することによって析出する
大部分の食塩を分離回収し、得られた濃縮液区分を電気
透析することによって行われる、請求項１又は２記載の
方法。3. The step of substantially completely removing the salt from the ume vinegar comprises concentrating the ume vinegar under reduced pressure at a low temperature to separate and recover most of the precipitated salt, and subject the resulting concentrate fraction to electrodialysis. The method according to claim 1, which is performed.
る請求項１〜３のいずれか記載の方法。4. The method according to claim 1, wherein the plum extract is equivalent to the plum extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19252499A JP3524021B2 (en) | 1999-07-07 | 1999-07-07 | Plum extract manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19252499A JP3524021B2 (en) | 1999-07-07 | 1999-07-07 | Plum extract manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001017116A JP2001017116A (en) | 2001-01-23 |
| JP3524021B2 true JP3524021B2 (en) | 2004-04-26 |
Family
ID=16292728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19252499A Expired - Lifetime JP3524021B2 (en) | 1999-07-07 | 1999-07-07 | Plum extract manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3524021B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012214434A (en) * | 2011-03-25 | 2012-11-08 | Kose Corp | Plum vinegar-containing cosmetic, and medicinal agent containing plum vinegar as active constituent |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010193866A (en) * | 2009-02-27 | 2010-09-09 | San Akuteisu:Kk | Method for reducing sodium concentration in plum juice |
| JP6044944B2 (en) * | 2012-03-29 | 2016-12-14 | 学校法人近畿大学 | Process for producing new processed ume products and functional composition, food composition, and pharmaceutical composition using the same |
| JP6438736B2 (en) * | 2014-10-30 | 2018-12-19 | 株式会社サンアクティス | Umeboshi component leachate concentrate and Umeboshi extract |
-
1999
- 1999-07-07 JP JP19252499A patent/JP3524021B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012214434A (en) * | 2011-03-25 | 2012-11-08 | Kose Corp | Plum vinegar-containing cosmetic, and medicinal agent containing plum vinegar as active constituent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001017116A (en) | 2001-01-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101141887B (en) | A beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp | |
| CN101267743A (en) | Enzyme-assisted soluble coffee production | |
| CN103260434B (en) | Refined plant separator and thus plant separator produce the method for functional food ingredients | |
| JP3524021B2 (en) | Plum extract manufacturing method | |
| JP4224361B2 (en) | Tea flavor enhancer | |
| JP2520287B2 (en) | Method for producing barley tea extract with excellent flavor | |
| JP4530342B2 (en) | Method and apparatus for producing honey-containing sugar | |
| CN114539330B (en) | Extraction method and application of mogroside | |
| JP2006020521A5 (en) | ||
| SU578832A3 (en) | Method of obtaining protein product from keratin-containing raw material | |
| JP3464173B2 (en) | A new method for producing plum wine | |
| US1141458A (en) | Process for making syrup from cider and other fruit-juices. | |
| CN106072638A (en) | A kind of production method of instant Lepidinm meyenii Walp sugar | |
| JP3315418B2 (en) | Instant coffee production method | |
| RU2000713C1 (en) | Method for production of carbohydrate-containing jellifying concentrate for confectionery | |
| KR0169290B1 (en) | The essence of a chiness matrimony vine and its production | |
| US1808737A (en) | Method of producing citrus fruit products | |
| JP3568688B2 (en) | Method of producing knot concentrate extract | |
| RU2745570C1 (en) | Nardek with mustard | |
| JP3407868B2 (en) | Method for producing concentrated desalted plum vinegar | |
| CN111995655B (en) | Walnut protein isolate and preparation method thereof, phosphorylated walnut protein isolate and preparation method thereof, and food | |
| KR920004881B1 (en) | Process of making ginger tea | |
| JPS6019488A (en) | Preparation of fruit liquor | |
| KR970005234B1 (en) | Method for preparing tea | |
| CA1101331A (en) | Process for producing thymosin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20040127 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040210 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 3524021 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090220 Year of fee payment: 5 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090220 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100220 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100220 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110220 Year of fee payment: 7 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110220 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120220 Year of fee payment: 8 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130220 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140220 Year of fee payment: 10 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |