JP5470133B2 - Baking-resistant oil-based cream and composite baking food using the same - Google Patents
Baking-resistant oil-based cream and composite baking food using the same Download PDFInfo
- Publication number
- JP5470133B2 JP5470133B2 JP2010079979A JP2010079979A JP5470133B2 JP 5470133 B2 JP5470133 B2 JP 5470133B2 JP 2010079979 A JP2010079979 A JP 2010079979A JP 2010079979 A JP2010079979 A JP 2010079979A JP 5470133 B2 JP5470133 B2 JP 5470133B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- cream
- baking
- baked
- based cream
- 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.)
- Active
Links
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、油脂を使用した油系クリーム及びそれを使用した複合焼成食品に関し、詳しくは焼成食品生地中に油系クリームを包餡して焼成した場合に、油系クリームから焼成食品への油脂移行が抑制され、油系クリームの食感を損なうことのない油系クリーム及びそれを使用した複合焼成食品に関するものである。 The present invention relates to an oil-based cream using fats and oils and a composite baked food using the same, and in particular, when an oil-based cream is wrapped in a baked food dough and baked, the fats and oils from the oil-based cream to the baked foods The present invention relates to an oil-based cream in which migration is suppressed and does not impair the texture of the oil-based cream, and a composite baked food using the same.
従来より、焼成食品に使用するのに適した油脂性食品についての研究がなされている。
特許文献1にはHLB10以上の蔗糖脂肪酸エステルを0.1〜0.7重量%配合したチョコレートを焼菓子ドウに混入して焼成する焼菓子が開示されている。この焼菓子においては原料チョコレートの形崩れ、油滲み、硬化を生じず、チョコレート本来の滑らかさを保持する効果を有する。
Conventionally, research has been conducted on oily foods suitable for use in baked foods.
Patent Document 1 discloses a baked confectionery in which chocolate containing 0.1 to 0.7% by weight of a sucrose fatty acid ester of HLB 10 or higher is mixed in a baked confectionery dough and baked. This baked confectionery has the effect of maintaining the original smoothness of the chocolate without losing shape, oil bleeding and hardening of the raw material chocolate.
特許文献2には所定量のポリグリセリンオレイン酸モノエステルおよび所定量のHLB5以下のポリグリセリンオレイン酸エステルを添加したチョコレートが開示されており、このチョコレートを菓子生地とともに焼成しても硬化して食感を損なうことがなく、良好なテクスチャーを保つことができる効果を有する。
しかし特許文献1および2に開示されているのは、常温で流動性のないチョコレートについてであり、これら技術を常温で柔らかい油系クリームに応用しても効果を示さない。
そこで、常温で柔らかい油系クリームであって、焼成による焼成食品への油脂移行や食感の劣化が抑えられ、焼成後も噛みだしがやわらかいクリームが求められていた。
Patent Document 2 discloses a chocolate to which a predetermined amount of polyglycerin oleate monoester and a predetermined amount of polyglycerin oleate having an HLB of 5 or less are added. It has an effect of maintaining a good texture without impairing the feeling.
However, Patent Documents 1 and 2 disclose chocolate that does not flow at room temperature, and no effect is exhibited even if these techniques are applied to a soft oil-based cream at room temperature.
Accordingly, there has been a demand for a cream that is soft at room temperature and that can suppress fat and oil transfer to the baked food and deterioration of the texture due to baking, and that is soft to bite even after baking.
本発明は、焼成による焼成食品への油脂移行や食感の劣化が抑えられた、焼成後も噛みだしがやわらかい油系クリーム及びそれを使用した複合焼成食品を提供することを目的とする。 An object of the present invention is to provide an oil-based cream that is soft to chew even after baking, in which fats and oils transfer to the baked food due to baking and deterioration in texture are suppressed, and a composite baked food using the same.
本発明者らは上記目的を達成するために鋭意検討した結果、レシチンが1.2重量%以上4.0重量%以下含有されている油系クリームを焼成食品生地中に包餡後焼成すると、焼成食品への油脂移行、油系クリームの食感の劣化が抑えられ、焼成後も噛みだしがやわらかい油系クリームを有する複合焼成食品が得られるとの知見を得て本発明を完成した。
本発明は以下の構成からなる。
(1)レシチンが1.2重量%以上4.0重量%以下含有されていることを特徴とする油系クリーム。
(2)レシチンが1.5重量%以上3.0重量%以下含有されていることを特徴とする前記(1)に記載の油系クリーム。
(3)油脂含有量が20重量%以上38重量%以下である前記(1)または(2)に記載の油系クリーム。
(4)前記(1)〜(3)のいずれか一つに記載の油系クリームを包餡して焼成されていることを特徴とする複合焼成食品。
As a result of intensive studies to achieve the above object, the present inventors have baked after wrapping an oil-based cream containing lecithin in a baked food dough containing 1.2 wt% or more and 4.0 wt% or less. The present invention was completed with the knowledge that the transfer of fats and oils to the baked food and the deterioration of the texture of the oil-based cream were suppressed, and a composite baked food having an oil-based cream that was soft to chew even after baking was obtained.
The present invention has the following configuration.
(1) An oil-based cream containing lecithin in an amount of 1.2% by weight to 4.0% by weight.
(2) The oil-based cream according to (1) above, wherein lecithin is contained in an amount of 1.5% by weight to 3.0% by weight.
(3) The oil-based cream according to (1) or (2), wherein the fat content is 20% by weight or more and 38% by weight or less.
(4) A composite baked food characterized by being baked by wrapping the oil-based cream according to any one of (1) to (3).
本発明により、クッキー、スポンジケーキ、マフィン等の焼成食品生地に油系クリームを包餡し、オーブン等で焼成した場合でも、焼成食品への油脂移行や油系クリームの食感の劣化が抑えられ、焼成後も噛みだしがやわらかい油系クリーム及びそれを使用した複合焼成食品類を提供することができる。 According to the present invention, even when an oil-based cream is wrapped in a baked food dough such as cookies, sponge cakes, muffins and baked in an oven or the like, oil transfer to the baked food and deterioration of the texture of the oil-based cream can be suppressed. Further, it is possible to provide an oil-based cream that is soft to bite even after baking, and composite baked foods using the same.
本願において油系クリームとは、特定の温度以下において硬化する可食性油脂の連続層からなるマトリックスに、可食成分、例えばココアパウダーや糖類、乳固形分などの微粉砕物を懸濁させた食品で、任意には各種の添加剤、香料などを添加してもよい。また、油脂としては動物や植物由来のテンパリング脂あるいはノンテンパリング脂を使用できるが、好ましくはノンテンパリングタイプの植物油脂を使用するものである。 In the present application, an oil-based cream is a food in which a finely ground product such as cocoa powder, saccharides or milk solids is suspended in a matrix composed of a continuous layer of edible oils and fats that harden at a specific temperature or lower. In addition, various additives, fragrances, and the like may be optionally added. As the fats and oils, tempering fats derived from animals and plants or non-tempering fats can be used, but non-tempering type vegetable fats and oils are preferably used.
本願の油系クリームは、含まれる全油分を100%とした場合、20℃におけるSFC(固体脂含有率)が50%以下である。SFC(固体脂含有率)の測定は、Bruker PC20型のパルスーNMR装置を用い、測定用試験管に試料を充填し、試料温度を20℃として測定する。 The oil-based cream of the present application has an SFC (solid fat content) at 20 ° C. of 50% or less when the total oil content is 100%. The SFC (solid fat content) is measured by using a Bruker PC20 type pulse-NMR apparatus, filling a test tube with a sample and setting the sample temperature to 20 ° C.
植物油脂としては、例えば、菜種油、大豆油、パーム油、落花生油、米油、ヤシ油、パーム核油、ごま油等が挙げられる。望ましくは、常温で液状油脂を含み、固体ではないものである。 Examples of vegetable oils include rapeseed oil, soybean oil, palm oil, peanut oil, rice oil, coconut oil, palm kernel oil, sesame oil, and the like. Desirably, it contains liquid oil at room temperature and is not solid.
本発明の油系クリームは、上記のような構成を備えていれば特に製法は限定されないが、例えば、油系クリームの原料を混合し、レファイナーにかけて微粒化後、コンチングすることによって得られる。 The oil-based cream of the present invention is not particularly limited as long as it has the above-described configuration. For example, the oil-based cream is obtained by mixing raw materials for oil-based cream, atomizing with a refiner, and conching.
本発明の油系クリームが使用される複合焼成食品としては、例えば、クッキーやスポンジケーキ、マフィン等などの焼成食品によって油系クリームが包餡されたものが挙げられる。 Examples of the composite baked food in which the oil-based cream of the present invention is used include those in which the oil-based cream is wrapped with a baked food such as cookies, sponge cakes, muffins, and the like.
本願において包餡とは、油系クリームの周囲全体を取り囲むこと、あるいは全体を完全に取り囲むのではないが、一部分を残しておおよそ全体を取り囲むことを意味し、典型的な形態例が餡を包んだ饅頭の構造である。 In the present application, wrapping means surrounding the entire circumference of the oil-based cream, or not completely surrounding the whole, but enclosing the entire part leaving a part, and typical examples wrap the candy. It is the structure of a wharf.
本願において焼成とは、オーブン等で高温に曝すことを意味し、被焼成物が曝される環境温度として低くとも120℃以上となることを意味する。
本願において焼成食品とは、前記焼成工程を経る食品であれば特に限定されないが、代表的には糖類や穀粉を主原料としたクッキー、スポンジケーキ、マフィン、シューなどの焼き菓子である。
本願において焼成食品生地とは、前記焼成食品が焼成される前の状態にある物を意味する。
In the present application, firing means exposure to a high temperature in an oven or the like, and means that the environmental temperature to which the object to be fired is exposed is at least 120 ° C. or higher.
In the present application, the baked food is not particularly limited as long as it is a food that has undergone the baking process, but is typically baked confectionery such as cookies, sponge cakes, muffins, and shoes made mainly of saccharides and flour.
In the present application, the baked food dough means a product in a state before the baked food is baked.
以下、実施例を挙げて更に詳しく説明するが、本発明はこれらに限定されるものではない。
実施例1
表1の配合にしたがい、砂糖71.5部、Sスペシャル100(株式会社J-オイルミルズ社製)8.1部、ユーロメルトSF20B(株式会社J-オイルミルズ社製)8.1部、レシチン0.5部を混合し、レファイナー処理後、コンチング処理を行った。これに残りの油脂11.8部を加えることにより、ペースト状の油系クリームAを得た。同様にして、レシチン量をそれぞれ1.2部、1.5部、2.0部、4.0部とし、順にそれぞれクリームB、クリームC、クリームD、クリームEを得た。
EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.
Example 1
According to the formulation in Table 1, 71.5 parts of sugar, 8.1 parts of S Special 100 (manufactured by J-Oil Mills Co., Ltd.), 8.1 parts of Euromelt SF20B (manufactured by J-Oil Mills Co., Ltd.), lecithin 0.5 part was mixed, and the conching process was performed after the refiner process. By adding 11.8 parts of the remaining fats and oils to this, a pasty oil-based cream A was obtained. Similarly, the amount of lecithin was 1.2 parts, 1.5 parts, 2.0 parts, and 4.0 parts, respectively, and cream B, cream C, cream D, and cream E were obtained in this order.
試験例1
クッキー生地の調製
室温に戻しておいたマーガリン450gをミキサーに入れて砂糖260gを加え攪拌した。そこに、全卵100g、仕込み水60gを加え更に攪拌した。篩った薄力粉1000g、ベーキングパウダー5gを加えて攪拌し、クッキー生地とした。クッキー生地を2時間冷蔵庫にねかした後、室温に戻し、シート状にのばした。
Test example 1
Preparation of cookie dough 450 g of margarine that had been returned to room temperature was placed in a mixer, and 260 g of sugar was added and stirred. The whole egg 100g and the preparation water 60g were added there, and also it stirred. 1000 g of sieved flour and 5 g of baking powder were added and stirred to obtain a cookie dough. The cookie dough was left in the refrigerator for 2 hours, then returned to room temperature and stretched into a sheet.
クリーム入りクッキーの調製
上記クッキー生地7gに、前記実施例1で得られた油系クリームA〜Eを各5gずつ包餡し、焼成した。焼成にはコンベクション(熱対流式)オーブンを使用し、焼成条件は190℃で9分間とした。焼成後、クリームA〜Eを取り出し、重量を測定した。測定結果を表2に示す。測定結果は、各4個のサンプルの平均値である。なお、試験例2以下の評価においても、試験区毎に各4個のサンプルを調製し、評価した。
Preparation <br/> the cookie dough 7g of cream cookie, an oil-based cream A~E obtained in Example 1 was Tsutsumian by each 5g, and fired. A convection (thermal convection) oven was used for firing, and the firing conditions were 190 ° C. and 9 minutes. After baking, creams A to E were taken out and weighed. The measurement results are shown in Table 2. The measurement result is an average value of four samples each. In the evaluation of Test Example 2 and below, four samples were prepared for each test section and evaluated.
クリームAにおいては、焼成によってクリーム重量が半分以下に減少していたが、その他クリームにおいては8割以上保持されていた。
In cream A, the weight of the cream was reduced to less than half by baking, but in other creams, it was maintained at 80% or more.
試験例2
試験例1の条件にて焼成した油系クリームをプラスチックシャーレ(内径34mm、深さ10mm)に満注充填し、レオメーター(フドー社製 RTC−3010D−CW)にてクリームの応力(硬さ)を測定した。結果を表3に示す。測定条件は以下の通りである。
油系クリーム品温:23℃
プランジャー種類:直径10mm、厚み1mm円盤形プランジャー
プランジャー進入速度:6cm/分
プランジャー進入深度:5mm
Test example 2
The oil-based cream baked under the conditions of Test Example 1 is fully filled in a plastic petri dish (inner diameter 34 mm, depth 10 mm), and the stress (hardness) of the cream is measured with a rheometer (RTC-3010D-CW manufactured by Fudou). Was measured. The results are shown in Table 3. The measurement conditions are as follows.
Oil-based cream product temperature: 23 ° C
Plunger type: Diameter 10 mm, thickness 1 mm Disc type plunger Plunger approach speed: 6 cm / min Plunger entry depth: 5 mm
試験例3
試験例1の条件にて焼成したクリーム入りクッキーのクリーム部分の食感と物性を調べた。結果を表4に示す。
Test example 3
The texture and physical properties of the cream portion of the cookie containing cream baked under the conditions of Test Example 1 were examined. The results are shown in Table 4.
試験例4
前記油系クリームAにレシチンを添加、混合して、レシチン濃度の異なる油系クリームを調製し、試験例1と同様にクッキーに包んで焼成して、得られた油系クリームについて風味と物性を評価した。結果を表5に示す。
Test example 4
Lecithin is added to and mixed with the oil-based cream A to prepare oil-based creams having different lecithin concentrations, and the sachets are wrapped and baked in the same manner as in Test Example 1. evaluated. The results are shown in Table 5.
物性としては、レシチン1.2重量%以上においてレシチンが増えるほど良くなったが、風味の面で許容できるのはレシチン4.0重量%までだった。
The physical properties improved as lecithin increased at 1.2% by weight or more of lecithin, but up to 4.0% by weight of lecithin was acceptable in terms of flavor.
試験例5
表7の配合にしたがって、実施例1と同様にして調製したクリームF〜Lを、試験例1と同様にクリーム入りクッキーとして評価した。結果を表6に示す。
Test Example 5
According to the formulation in Table 7, creams F to L prepared in the same manner as in Example 1 were evaluated as cookies with cream in the same manner as in Test Example 1. The results are shown in Table 6.
油分20〜38重量%において効果が確認され、好ましい油分範囲としては20〜36重量%だった。
The effect was confirmed at an oil content of 20 to 38% by weight, and the preferred oil content range was 20 to 36% by weight.
試験例6
前記実施例1のクリームCの配合において、油脂の種類のみを変更して7種類のクリームを調製した。用いた油脂は、Sスペシャル100(株式会社J-オイルミルズ)、ユーロメルトSF20B(株式会社J-オイルミルズ)、サラダオイル(月島食品工業株式会社)、菜種油、コーン油、パーム油、大豆油の7種類。
次に、これらクリームを、試験例1と同様のクッキー生地7gにそれぞれ各5gずつ包餡し、焼成した。焼成にはコンベクション(熱対流式)オーブンを使用し、焼成条件は190℃で9分間とした。焼成後、各クリームの食感と物性を評価した。結果を表8に示す。試みたすべての油脂で効果が確認された。
Test Example 6
In the formulation of Cream C of Example 1, only 7 types of creams were prepared by changing only the type of fats and oils. The fats and oils used are S Special 100 (J-Oil Mills Co., Ltd.), Euromelt SF20B (J-Oil Mills Co., Ltd.), Salad Oil (Tsukishima Food Industry Co., Ltd.), Rapeseed Oil, Corn Oil, Palm Oil, Soybean Oil 7 types.
Next, 5 g of each of these creams was wrapped in 7 g of the same cookie dough as in Test Example 1 and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 190 ° C. and 9 minutes. After baking, the texture and physical properties of each cream were evaluated. The results are shown in Table 8. The effect was confirmed with all the fats and oils tried.
実施例2
マフィン生地の調製
室温に戻した全卵50gに砂糖60gを加え、泡立て器で混ぜ、泡だったら融かしたバター60gと牛乳60gを加え、混ぜ合わせた。そこに篩った薄力粉120gを加え、切るように混ぜ合わせた。
Example 2
Preparation of muffin dough 60 g of sugar was added to 50 g of whole egg returned to room temperature and mixed with a whisk. If foamed, 60 g of melted butter and 60 g of milk were added and mixed. 120 g of weak flour sifted there was added and mixed so that it was cut.
クリーム入りマフィンの調製
上記マフィン生地40gに、前記実施例1で得られた油系クリームA〜Eを各10gずつ包餡し、焼成した。焼成にはコンベクション(熱対流式)オーブンを使用し、焼成条件は160℃で20分間とした。焼成後、得られた油系クリームについて食感と物性を評価した。結果を表9に示す。
Preparation of cream-containing muffins 10 g of the oil-based creams A to E obtained in Example 1 were wrapped in 40 g of the above muffin dough and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 160 ° C. and 20 minutes. After baking, the texture and physical properties of the obtained oil-based cream were evaluated. The results are shown in Table 9.
実施例3
パウンドケーキ生地の調製
室温に戻したバター100gに篩った小麦粉100gを加え、クリーム状になるまで混ぜた。別のボールに全卵100g、砂糖100gを入れて泡立て、バター生地と全卵生地を混ぜ合わせた。
Example 3
Preparation of pound cake dough 100 g of sieved flour was added to 100 g of butter that had been returned to room temperature and mixed until creamed. In a separate bowl, 100 g of whole egg and 100 g of sugar were put in a lather and mixed with butter dough and whole egg dough.
クリーム入りパウンドケーキの調製
上記パウンドケーキ生地40gに、前記実施例1で得られた油系クリームA〜Eを各10gずつ包餡し、焼成した。焼成にはコンベクション(熱対流式)オーブンを使用し、焼成条件は180℃で50分間とした。焼成後、得られた油系クリームについて食感と物性を評価した。結果を表10に示す。
Preparation of cream-containing pound cake 10 g of the oil-based creams A to E obtained in Example 1 were wrapped in 40 g of the above-mentioned pound cake dough and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 180 ° C. and 50 minutes. After baking, the texture and physical properties of the obtained oil-based cream were evaluated. The results are shown in Table 10.
Claims (3)
以上 The composite baked food according to claim 1 or 2, wherein the fat content of the oil-based cream is 20% to 38% by weight.
that's all
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010079979A JP5470133B2 (en) | 2010-03-31 | 2010-03-31 | Baking-resistant oil-based cream and composite baking food using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010079979A JP5470133B2 (en) | 2010-03-31 | 2010-03-31 | Baking-resistant oil-based cream and composite baking food using the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2011206035A JP2011206035A (en) | 2011-10-20 |
JP5470133B2 true JP5470133B2 (en) | 2014-04-16 |
Family
ID=44937864
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010079979A Active JP5470133B2 (en) | 2010-03-31 | 2010-03-31 | Baking-resistant oil-based cream and composite baking food using the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5470133B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150008850A (en) * | 2012-04-24 | 2015-01-23 | 가부시키가이샤 메이지 | Baked composite confection having suppressed oil/fat migration |
WO2014175192A1 (en) * | 2013-04-22 | 2014-10-30 | 株式会社明治 | Baked fat-based confectionery and method for manufacturing same |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62289147A (en) * | 1986-06-09 | 1987-12-16 | Fuji Oil Co Ltd | Chocolate for kneading dough |
JP3362763B2 (en) * | 1997-01-27 | 2003-01-07 | 不二製油株式会社 | Production method of creams |
JP4082896B2 (en) * | 2001-12-06 | 2008-04-30 | 株式会社Adeka | Oil composition for cream |
JP2004222571A (en) * | 2003-01-22 | 2004-08-12 | Fuji Oil Co Ltd | Chocolate for baked food and method for producing baked food using the same |
JP2005160377A (en) * | 2003-12-02 | 2005-06-23 | Asahi Denka Kogyo Kk | Method for producing cream composition |
JP4515470B2 (en) * | 2007-01-30 | 2010-07-28 | 花王株式会社 | Hard butter |
-
2010
- 2010-03-31 JP JP2010079979A patent/JP5470133B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2011206035A (en) | 2011-10-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105072918B (en) | The method of the being knotted property of coating chocolate fat or oil composition and its application and raising coating chocolate and complex food | |
JP5549225B2 (en) | Oil composition for coated chocolate | |
KR102662914B1 (en) | Maintain transesterification | |
JP4985165B2 (en) | Oil composition for coated chocolate | |
JP7444061B2 (en) | chocolate-like food | |
JP2013201907A (en) | Chocolate-like food material for baking and method for manufacturing the same | |
JP6446767B2 (en) | Chocolates for inclusion in bakery products and methods for producing bakery products | |
JP6825802B2 (en) | Manufacturing method of chocolates and bakery products for bakery products | |
JP5315930B2 (en) | Oil and fat composition for baked confectionery and baked confectionery using the same | |
JP5470133B2 (en) | Baking-resistant oil-based cream and composite baking food using the same | |
JP7363768B2 (en) | transesterified fats and oils | |
JP6572531B2 (en) | Chocolates for bakery products and methods for producing bakery products | |
JP2019017258A (en) | Fat composition for tart | |
JP7083019B2 (en) | Edible products that do not bloom | |
RU2727485C1 (en) | Edible product without graying defect | |
CN107846908B (en) | Frostless edible product | |
JP4255217B2 (en) | Flour processed food | |
JP6906880B1 (en) | Batters for baked goods and baked goods | |
JP6727389B1 (en) | Dough for baked goods and baked goods | |
JP6430724B2 (en) | Oil composition for cooking | |
JP6998254B2 (en) | Oil composition for baked confectionery of complex confectionery | |
JP2021094012A (en) | Oil and fat composition for baked sweets | |
JP2021101647A (en) | Fillings | |
JP4674445B2 (en) | Water-in-oil emulsion composition | |
TW202341870A (en) | Oily food for coating and method for producing same, composite food and method for producing same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20130212 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20131114 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20131120 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20131226 |
|
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: 20140122 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140203 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5470133 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
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 |