JP7053241B2 - 発酵乳の製造方法 - Google Patents
発酵乳の製造方法 Download PDFInfo
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- JP7053241B2 JP7053241B2 JP2017237763A JP2017237763A JP7053241B2 JP 7053241 B2 JP7053241 B2 JP 7053241B2 JP 2017237763 A JP2017237763 A JP 2017237763A JP 2017237763 A JP2017237763 A JP 2017237763A JP 7053241 B2 JP7053241 B2 JP 7053241B2
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- fermented milk
- propionic acid
- acid bacteria
- milk
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Links
- 235000015140 cultured milk Nutrition 0.000 title claims description 262
- 238000004519 manufacturing process Methods 0.000 title claims description 47
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 390
- 241000894006 Bacteria Species 0.000 claims description 229
- 235000019260 propionic acid Nutrition 0.000 claims description 195
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 195
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 116
- 238000000855 fermentation Methods 0.000 claims description 101
- 230000004151 fermentation Effects 0.000 claims description 101
- 239000000463 material Substances 0.000 claims description 98
- 239000004310 lactic acid Substances 0.000 claims description 58
- 235000014655 lactic acid Nutrition 0.000 claims description 58
- 238000002156 mixing Methods 0.000 claims description 42
- 239000007858 starting material Substances 0.000 claims description 36
- 235000013336 milk Nutrition 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 22
- 241000031670 Saccharopolyspora thermophila Species 0.000 claims description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 235000020185 raw untreated milk Nutrition 0.000 description 56
- 230000001580 bacterial effect Effects 0.000 description 47
- 239000000796 flavoring agent Substances 0.000 description 39
- 235000019634 flavors Nutrition 0.000 description 39
- 238000000034 method Methods 0.000 description 36
- 230000001737 promoting effect Effects 0.000 description 27
- 238000003860 storage Methods 0.000 description 25
- 230000000694 effects Effects 0.000 description 23
- 239000000758 substrate Substances 0.000 description 21
- 230000009471 action Effects 0.000 description 17
- 238000004904 shortening Methods 0.000 description 17
- 241000298684 bacterium ET3 Species 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 230000008859 change Effects 0.000 description 9
- 238000013329 compounding Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
- 239000004480 active ingredient Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013618 yogurt Nutrition 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 239000002609 medium Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 230000001629 suppression Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000007952 growth promoter Substances 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- VOJUXHHACRXLTD-UHFFFAOYSA-N 1,4-dihydroxy-2-naphthoic acid Chemical compound C1=CC=CC2=C(O)C(C(=O)O)=CC(O)=C21 VOJUXHHACRXLTD-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000186428 Propionibacterium freudenreichii Species 0.000 description 2
- 235000010633 broth Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
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- 235000009566 rice Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- VOJUXHHACRXLTD-UHFFFAOYSA-M 1,4-dihydroxy-2-naphthoate Chemical compound C1=CC=C2C(O)=CC(C([O-])=O)=C(O)C2=C1 VOJUXHHACRXLTD-UHFFFAOYSA-M 0.000 description 1
- 108010065780 2-amino-4-hydroxy-6-hydroxymethyldihydropteridine pyrophosphokinase Proteins 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 108010089355 dihydroneopterin aldolase Proteins 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/61—Propionibacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
を濃縮する倍率は、10倍以上であれば、特に制限されないが、プロピオン酸菌の培養液を濃縮する手間や時間を抑制などする観点から、50倍以下が好ましく、40倍以下がより好ましく、30倍以下がより好ましく、25倍以下がさらに好ましい。
(2)連絡先:〒305-8566 茨城県つくば市東1丁目1番地1 中央第6
(3)受託番号:FERM BP-8115
(4)識別のための表示: ET-3
(5)原寄託日:平成13年8月9日
(6)ブタペスト条約に基づく寄託への移管日:平成14年7月11日
Claims (3)
- 乳酸菌スターターを原料乳に配合する直前または直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌の生菌体を6×106cfu/mL以上の濃度となるように原料乳または発酵乳基材に配合することを特徴とする、発酵乳の製造方法であって、乳酸菌スターターがL.bulgaricusとS.thermophilusの混合スターターであり、プロピオン酸菌の培養液を10倍以上に濃縮して、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合し、かつ、発酵時間が短縮された、前記製造方法。
- プロピオン酸菌の培養液を0.0001~0.25質量%の範囲として、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項1に記載の発酵乳の製造方法。
- 発酵時に酸度が0.7%に到達する時間がプロピオン酸菌の培養液を配合しない場合と比較して10分間以上短縮される、請求項1または2に記載の発酵乳の製造方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2016081190 | 2016-04-14 | ||
JP2016081190 | 2016-04-14 |
Related Parent Applications (1)
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JP2017539469A Division JP6262412B1 (ja) | 2016-04-14 | 2017-04-13 | 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
Publications (2)
Publication Number | Publication Date |
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JP2018033469A JP2018033469A (ja) | 2018-03-08 |
JP7053241B2 true JP7053241B2 (ja) | 2022-04-12 |
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JP2017539469A Active JP6262412B1 (ja) | 2016-04-14 | 2017-04-13 | 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
JP2017237763A Active JP7053241B2 (ja) | 2016-04-14 | 2017-12-12 | 発酵乳の製造方法 |
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JP2017539469A Active JP6262412B1 (ja) | 2016-04-14 | 2017-04-13 | 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
Country Status (4)
Country | Link |
---|---|
US (1) | US20190116820A1 (ja) |
JP (2) | JP6262412B1 (ja) |
CN (1) | CN109068673A (ja) |
WO (1) | WO2017179640A1 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017179640A1 (ja) * | 2016-04-14 | 2017-10-19 | 株式会社明治 | 発酵乳の製造方法、発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005529960A (ja) | 2002-06-21 | 2005-10-06 | ザ ユニバーシティー オブ ニューキャッスル リサーチ アソシエイツ (ティーユーエヌアールエイ)リミテッド | プロバイオティクス、プロピオニバクテリウム・イエンセニー702 |
WO2013174792A1 (en) | 2012-05-21 | 2013-11-28 | Dupont Nutrition Biosciences Aps | Strains of lactobacillus with antifungal properties |
JP2014097081A (ja) | 2007-11-27 | 2014-05-29 | Meiji Co Ltd | 乳酸菌の生残性向上剤及び生残性向上方法、並びに飲食品 |
JP6262412B1 (ja) | 2016-04-14 | 2018-01-17 | 株式会社明治 | 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013133313A1 (ja) * | 2012-03-07 | 2013-09-12 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
TW201635908A (zh) * | 2015-01-29 | 2016-10-16 | Meiji Co Ltd | 經改良酸味的乳油起司及其製造方法 |
-
2017
- 2017-04-13 WO PCT/JP2017/015057 patent/WO2017179640A1/ja active Application Filing
- 2017-04-13 CN CN201780023398.2A patent/CN109068673A/zh active Pending
- 2017-04-13 US US16/093,599 patent/US20190116820A1/en not_active Abandoned
- 2017-04-13 JP JP2017539469A patent/JP6262412B1/ja active Active
- 2017-12-12 JP JP2017237763A patent/JP7053241B2/ja active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005529960A (ja) | 2002-06-21 | 2005-10-06 | ザ ユニバーシティー オブ ニューキャッスル リサーチ アソシエイツ (ティーユーエヌアールエイ)リミテッド | プロバイオティクス、プロピオニバクテリウム・イエンセニー702 |
JP2014097081A (ja) | 2007-11-27 | 2014-05-29 | Meiji Co Ltd | 乳酸菌の生残性向上剤及び生残性向上方法、並びに飲食品 |
WO2013174792A1 (en) | 2012-05-21 | 2013-11-28 | Dupont Nutrition Biosciences Aps | Strains of lactobacillus with antifungal properties |
JP6262412B1 (ja) | 2016-04-14 | 2018-01-17 | 株式会社明治 | 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
Non-Patent Citations (1)
Title |
---|
Ekinci FY., et al.,Effect of using propionic acid bacteria as an adjunct culture in yogurt production,J. Dairy Sci.,2008年,vol.91, no.3,p.892-899 |
Also Published As
Publication number | Publication date |
---|---|
JP2018033469A (ja) | 2018-03-08 |
CN109068673A (zh) | 2018-12-21 |
JPWO2017179640A1 (ja) | 2018-04-19 |
JP6262412B1 (ja) | 2018-01-17 |
WO2017179640A1 (ja) | 2017-10-19 |
US20190116820A1 (en) | 2019-04-25 |
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