JP7134468B2 - Oil-pickled food and method for producing oil-pickled food - Google Patents

Oil-pickled food and method for producing oil-pickled food Download PDF

Info

Publication number
JP7134468B2
JP7134468B2 JP2018109590A JP2018109590A JP7134468B2 JP 7134468 B2 JP7134468 B2 JP 7134468B2 JP 2018109590 A JP2018109590 A JP 2018109590A JP 2018109590 A JP2018109590 A JP 2018109590A JP 7134468 B2 JP7134468 B2 JP 7134468B2
Authority
JP
Japan
Prior art keywords
oil
persimmon
seeds
food
edible
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
Application number
JP2018109590A
Other languages
Japanese (ja)
Other versions
JP2019208466A (en
Inventor
敏史 大村
剛士 広野
Original Assignee
阿部幸製菓株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 阿部幸製菓株式会社 filed Critical 阿部幸製菓株式会社
Priority to JP2018109590A priority Critical patent/JP7134468B2/en
Publication of JP2019208466A publication Critical patent/JP2019208466A/en
Application granted granted Critical
Publication of JP7134468B2 publication Critical patent/JP7134468B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Seasonings (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Description

特許法第３０条第２項適用 （１）平成３０年３月９日 新潟交通商事株式会社に販売 （２）平成３０年３月１４日 食泉小千谷店，食泉ココロ長岡店，食泉きたまち店に販売 （３）平成３０年３月２０日 今井商店に販売 （４）平成３０年３月２３日 財団法人小千谷市産業開発センターに販売 （５）平成３０年３月２８日 山古志特産品販売に販売 （６）平成３０年３月２９日 ちぢみの里に販売 （７）平成３０年４月１７日 食泉フレッシュネスに販売 （８）平成３０年６月５日 株式会社関口製菓に販売 （９）平成３０年６月６日 日本生命長岡支社に販売 （１０）２０１８年（平成３０年）３月６日～９日 ＦＯＯＤＥＸ ＪＡＰＡＮ２０１８において公開 Application of Article 30, paragraph 2 of the Patent Law (1) March 9, 2018 Sold to Niigata Kotsu Shoji Co., Ltd. (2) March 14, 2018 Shokusen Ojiya store, Shokusen Kokoro Nagaoka store, Shokusen Kita Sold to town shops (3) March 20, 2018 Sold to Imai Shoten (4) March 23, 2018 Sold to Ojiya City Industrial Development Center (5) March 28, 2018 Yamakoshi special product (6) March 29, 2018 Sold to Chijimi no Sato (7) April 17, 2018 Sold to Shokusen Freshness (8) June 5, 2018 Sold to Sekiguchi Confectionery Co., Ltd. ( 9) June 6, 2018 Sold to Nippon Life Nagaoka Branch (10) March 6-9, 2018 Published at FOODEX JAPAN 2018

特許法第３０条第２項適用 （１１）平成３０年３月４日 ウェブサイトのアドレス（ａ）ｈｔｔｐ：／／ｗｗｗ．ａｂｅｋｏ．ｃｏ．ｊｐ及び（ｂ）ｈｔｔｐ：／／ｗｗｗ．ｆａｃｅｂｏｏｋ．ｃｏｍにおいて公開 （１２）平成３０年３月１３日 ウェブサイトのアドレス（ａ）ｈｔｔｐ：／／ｗｗｗ．ｒａｋｕｔｅｎ．ｃｏ．ｊｐ／ｏｋａｓｈｉ－ｓａｏｒｉ／及び（ｂ）ｈｔｔｐ：／／ｗｗｗ．ｒａｋｕｔｅｎ．ｃｏ．ｊｐ／ｏｋａｓｈｉ－ｓａｏｒｉ／ａｂｋ２００において公開 （１３）平成３０年６月８日 ウェブサイトのアドレス（ａ）ｈｔｔｐ：／／ｗｗｗ．ａｂｅｋｏ．ｃｏ．ｊｐ及び（ｂ）ｈｔｔｐ：／／ｗｗｗ．ａｂｅｋｏ．ｃｏ．ｊｐ／ｋａｋｉｎｏｔａｎｅ／ｇａｒｌｉｃｏｉｌ／ｉｎｄｅｘ．ｈｔｍｌにおいて公開 （１４）２０１８年３月２６日 ウェブサイトのアドレスｈｔｔｐｓ：／／ｗｗｗ．ｓａｎｋｅｉ．ｃｏｍ／ｒｅｇｉｏｎ／ｎｅｗｓ／１８０３２６／ｒｇｎ１８０３２６００３９－ｎ１．ｈｔｍｌ（産経ニュース電子版）において公開 （１５）平成３０年４月３０日 社内報ひまわり通信において公開 （１６）平成３０年３月２６日 菓子食品新聞において公開 （１７）平成３０年３月１６日 日本食糧新聞において公開 （１８）２０１８年３月２７日 ＢＳＮ新潟放送ラジオゴゴイチにおいて公開 （１９）２０１８年３月２９日 新潟県民ＦＭ放送ＭＩＮＴ ＣＯＮＤＩＴＯＮにおいて公開 （２０）２０１８年５月１１日 ラジオ関西川浪ナミヲの情報アサイチにおいて公開 （２１）２０１８年３月１０日 小千谷新聞において公開 （２２）２０１８年３月１６日 日本経済新聞において公開 （２３）２０１８年４月１０日 日経産業新聞において公開 （２４）２０１８年３月２０日 新潟日報において公開（２５）２０１８年３月２１日 日経ＭＪにおいて公開Application of Patent Act Article 30, Paragraph 2 (11) March 4, 2018 Website address (a) http://www. abeko. co. jp and (b) http://www. facebook. (12) March 13, 2018 Website address (a) http://www. rakuten. co. jp/okashi-saori/ and (b) http://www. rakuten. co. Published at jp/okashi-saori/abk200 (13) June 8, 2018 Website address (a) http://www. abeko. co. jp and (b) http://www. abeko. co. jp/kakinotane/garlicoil/index. html (14) March 26, 2018 Website address https://www. sankei. com/region/news/180326/rgn1803260039-n1. html (Sankei News electronic version) (15) April 30, 2018 Published in the company newsletter Himawari Tsushin (16) March 26, 2018 Published in the confectionery food newspaper (17) March 16, 2018 (18) Released on March 27, 2018 on BSN Niigata Broadcast Radio Gogoichi (19) Released on March 29, 2018 on Niigata Prefectural FM Broadcast MINT CONDITON (20) May 11, 2018 on Radio Kansai Kawanami (21) Published in Ojiya Shimbun on March 10, 2018 (22) Published in Nihon Keizai Shimbun on March 16, 2018 (23) Published in Nikkei Sangyo Shimbun on April 10, 2018 (24) Published in Niigata Daily on March 20, 2018 (25) Published in Nikkei MJ on March 21, 2018

本発明は、油漬け食品及び油漬け食品の製造方法に関するものである。 TECHNICAL FIELD The present invention relates to an oil -pickled food and a method for producing the oil-pickled food.

近年、ラー油に細かく刻んだ具材を加えた具材入りラー油（通称、食べるラー油）が販売され、調味料としてだけでなく、ご飯の惣菜として、或いは酒のつまみとして食されるようになってきている。 In recent years, chili oil with finely chopped ingredients added to chili oil (commonly known as edible chili oil) has been sold, and it has come to be eaten not only as a seasoning but also as a side dish with rice or as a snack with alcohol. ing.

この具材入りラー油の具材としては、フライドガーリックやフライドオニオンが定番であるが、新たな食味や食感を追求し、例えば、特許文献１に示すような様々な種類の食材を具材として含むものも提案されている。 Fried garlic and fried onions are standard ingredients for this ingredient-containing chili oil, but in pursuit of new tastes and textures, for example, various kinds of ingredients as shown in Patent Document 1 are included as ingredients. are also proposed.

特開２０１２－１９７８０号公報Japanese Unexamined Patent Application Publication No. 2012-19780

本発明は、このような具材入りラー油において、これまでにない新しい食味、食感を有し、更に未開封状態において長期保存が可能な画期的な油漬け食品及び油漬け食品の製造方法を提供することを目的とする。 The present invention is an epoch -making food pickled in oil and the production of food pickled in oil, which has unprecedented new taste and texture in chili oil containing such ingredients, and can be stored for a long time in an unopened state. The purpose is to provide a method.

添付図面を参照して本発明の要旨を説明する。 The gist of the present invention will be described with reference to the accompanying drawings.

刻み加工された複数種の食材と食用油とが混合されてなる油含有具材１と、柿の種２とが容器４内に封入されてなる油漬け食品であって、前記油含有具材１には、柿の種２を粉砕した粉砕状柿の種５が含まれ、また、前記柿の種２は、市販の柿の種に比して内部空洞が小さく形成され、且つ、表面がラー油含有食用油３で被覆されたものであり、さらに、前記容器４内において、前記油含有具材１を含む油含有具材層の上に前記柿の種２からなる柿の種層が積層状態に設けられていることを特徴とする油漬け食品に係るものである。 An oil-preserved food comprising an oil-containing ingredient 1 obtained by mixing a plurality of kinds of chopped foodstuffs and edible oil , and a persimmon seed 2 sealed in a container 4, wherein the oil-containing ingredient . 1 contains pulverized persimmon seeds 5 obtained by pulverizing persimmon seeds 2, and said persimmon seeds 2 have a smaller internal cavity than commercially available persimmon seeds and a surface. It is coated with edible oil 3 containing chili oil , and in the container 4, a persimmon seed layer composed of the persimmon seeds 2 is laminated on the oil-containing ingredient layer containing the oil-containing ingredient 1. It relates to an oil -pickled food characterized by being provided in a state .

また、請求項１記載の油漬け食品において、前記柿の種２は、１．６ｍｍ～２．０ｍｍ程度の厚さに切断形成され、乾燥処理により水分調整され、５～１０℃に設定した冷蔵庫内で２０時間以上保管された生地を加熱焼成処理により膨化させたものであることを特徴とする油漬け食品に係るものである。In addition, in the oil pickled food according to claim 1, the persimmon seeds 2 are cut and formed to a thickness of about 1.6 mm to 2.0 mm, the moisture content is adjusted by drying, and the refrigerator is set at 5 to 10 ° C. The food pickled in oil is characterized by being made by puffing dough that has been stored for 20 hours or more in a storage room by heating and baking.

また、刻み加工した複数種の食材と食用油とを混合して油含有具材１を得る油含有具材形成工程と、柿の種２を得る柿の種形成工程と、前記油含有具材１、前記柿の種２及びラー油と食用油とを混合してなるラー油含有食用油３を容器４に封入する具材及び油封入工程と、前記容器４内に封入した前記油含有具材１、前記柿の種２及び前記ラー油含有食用油３を殺菌する殺菌処理工程とを含む油漬け食品の製造方法であって、前記油含有具材形成工程における前記食材として、柿の種２を粉砕した粉砕状柿の種５を用い、また、前記柿の種形成工程における前記柿の種２として、生地を１．６ｍｍ～２．０ｍｍ程度の厚さで切断形成した後、乾燥処理により前記切断形成した生地の水分調整を行い、５～１０℃に設定した冷蔵庫内で２０時間以上保管して前記水分調整を行い生地の中心部に残存する水分を分散除去し、加熱焼成処理を施し膨化させた柿の種２を採用したことを特徴とする油漬け食品の製造方法に係るものである。Further, an oil-containing ingredient forming step for obtaining an oil-containing ingredient 1 by mixing a plurality of types of chopped food materials and edible oil, a persimmon seed forming step for obtaining a persimmon seed 2, and the oil-containing ingredient. 1. Ingredients and oil encapsulation step of enclosing the persimmon seeds 2 and the chili oil-containing edible oil 3 obtained by mixing chili oil and edible oil in the container 4, and the oil-containing ingredients 1 enclosed in the container 4 , and a sterilization step of sterilizing the persimmon seeds 2 and the chili oil-containing edible oil 3, wherein the persimmon seeds 2 are pulverized as the food material in the oil-containing ingredients forming step. Using the crushed persimmon seeds 5, and as the persimmon seeds 2 in the persimmon seed forming step, the dough is cut to a thickness of about 1.6 mm to 2.0 mm, and then dried. The moisture content of the formed dough is adjusted, stored in a refrigerator set at 5 to 10 ° C. for 20 hours or more, the moisture content is adjusted, the moisture remaining in the center of the dough is dispersed and removed, and the dough is heated and baked to expand. The present invention relates to a method for producing an oil-pickled food, characterized in that the persimmon seeds 2 are used.

また、請求項３記載の油漬け食品の製造方法において、前記具材及び油封入工程は、前記油含有具材１を前記容器４の下側に入れ、続いて、この油含有具材１の上に前記柿の種２を入れ、続いて、この柿の種２が浸漬するように前記ラー油含有食用油３を注入して、前記柿の種２の表面を前記ラー油含有食用油３で被覆された状態にすることを特徴とする油漬け食品の製造方法に係るものである。 Further, in the method for producing an oil-immersed food according to claim 3, in the ingredient and oil sealing step, the oil-containing ingredient 1 is placed under the container 4, and then the oil-containing ingredient 1 is The persimmon seeds 2 are put on top, and then the edible oil 3 containing chili oil is poured so that the persimmon seeds 2 are immersed, and the surface of the persimmon seeds 2 is coated with the edible oil 3 containing chili oil. The present invention relates to a method for producing an oil -pickled food characterized in that it is in a coated state .

また、請求項３，４いずれか１項に記載の油漬け食品の製造方法において、前記殺菌処理工程は、前記油含有具材１、前記柿の種２及び前記ラー油含有食用油３を封入した前記容器４ごと加熱処理して、前記容器４内の前記油含有具材１、前記柿の種２及び前記ラー油含有食用油３を殺菌することを特徴とする油漬け食品の製造方法に係るものである。 Further, in the method for producing an oil-pickled food according to any one of claims 3 and 4, in the sterilization step, the oil-containing ingredients 1 , the persimmon seeds 2, and the chili oil-containing edible oil 3 are enclosed. A method for producing an oil -pickled food, characterized in that the container 4 is heat-treated to sterilize the oil-containing ingredients 1, the persimmon seeds 2, and the chili oil-containing edible oil 3 in the container 4. It is a thing.

また、請求項５記載の油漬け食品の製造方法において、前記加熱処理は、８０℃～１００℃、３０分以上のボイル処理であることを特徴とする油漬け食品の製造方法に係るものである。 The method for producing an oil -pickled food according to claim 5, wherein the heat treatment is a boiling treatment at 80°C to 100°C for 30 minutes or longer. be.

本発明は上述のように構成したから、柿の種の風味と食感が加わり、これまでにない食味、食感を有する新しい油漬け食品となると共に、おやつ、おつまみ、惣菜、調味料など幅広い食シーンに適する万能タイプの油漬け食品となる。 Since the present invention is configured as described above, the flavor and texture of the persimmon seeds are added to provide a new food pickled in oil with unprecedented taste and texture, as well as snacks, side dishes, side dishes, and seasonings. It is a versatile type of oil pickled food suitable for a wide range of food scenes.

また、本発明に含まれる柿の種は、表面が食用油で被覆されているから、水分吸収が抑制され、未開封状態において長期保存が可能であると共に、開封後もサクサクとした食感が損なわれずおいしく食することができる。 In addition, since the surface of the persimmon seeds included in the present invention is coated with edible oil, water absorption is suppressed, and it can be stored for a long time in an unopened state, and has a crispy texture even after opening. You can eat deliciously without spoiling.

本実施例を示す説明正断面図である。FIG. 2 is an explanatory front cross-sectional view showing the present embodiment;

好適と考える本発明の実施形態を、図面に基づいて本発明の作用を示して簡単に説明する。 A preferred embodiment of the present invention will be briefly described with reference to the drawings showing the operation of the present invention.

本発明の油漬け食品は、例えばフライドオニオンやフライドガーリックといった従来の具材入りラー油に用いられる食材を細かく刻んで食用油と混ぜ合わせた油含有具材１と共に、柿の種２を含むものであるから、例えば、この油含有具材１と柿の種２とを混ぜ合わせることで、柿の種２のサクサクした食感が加わり、これまでにない新しい食味、食感が得られる。 The oil- pickled food of the present invention contains persimmon seeds 2 together with the oil-containing ingredients 1, which are finely chopped ingredients used in conventional chili oil containing ingredients such as fried onions and fried garlic and mixed with edible oil. For example, by mixing the oil-containing ingredients 1 and the persimmon seeds 2, the crunchy texture of the persimmon seeds 2 is added, and a new taste and texture that have never existed before can be obtained.

また、従来、柿の種２は、一般的に単独で食される場合はおやつやおつまみとして食され、惣菜として食されることは殆どないが、本発明の油漬け食品に含まれる柿の種２は、表面に食用油３が被覆されていて、油含有具材１と合わせることで惣菜的な食べ方もできるものとなる。 Conventionally, Kaki no Tane 2 is generally eaten as a snack or a side dish when eaten alone, and is rarely eaten as a side dish. The surface of 2 is coated with edible oil 3, and when combined with the oil-containing ingredient 1, it can be eaten like a side dish.

即ち、本発明の油漬け食品は、従来の具材入りラー油の食べ方に柿の種２の食べ方が加わり、おやつやおつまみ、惣菜、調味料といった幅広い食シーンに用いることができる。 That is, the oil pickled food of the present invention can be used in a wide range of food scenes such as snacks, side dishes, side dishes and seasonings by adding the way of eating Kaki no Tane 2 to the way of eating chili oil containing conventional ingredients.

しかも、この柿の種２は、表面に食用油３が被覆されることで水分の吸収が可及的に抑止され、未開封状態において長期保存が可能となると共に、容器４の開封後もサクサクとした食感が損なわれず最後までおいしく食することができる。 In addition, since the surface of the persimmon seeds 2 is coated with the edible oil 3, the absorption of water is suppressed as much as possible, so that it can be stored for a long time in an unopened state and remains crispy even after the container 4 is opened. You can eat deliciously until the end without losing the texture.

本発明の具体的な実施例について図面に基づいて説明する。 A specific embodiment of the present invention will be described with reference to the drawings.

本実施例は、刻み加工された複数種の食材と食用油とが混合されてなる油含有具材１が容器４内に封入されている食用油漬け食品であって、前記油含有具材１と共に表面が食用油３で被覆されている小型米菓２が封入されているものである。 This embodiment is an edible oil-preserved food in which an oil-containing ingredient 1 obtained by mixing a plurality of types of chopped ingredients and edible oil is enclosed in a container 4, and the oil-containing ingredient 1 A small-sized rice cracker 2 whose surface is coated with edible oil 3 is also enclosed.

具体的には、本実施例においては、小型米菓２として柿の種２が用いられている。 Specifically, persimmon seeds 2 are used as the small-sized rice crackers 2 in this embodiment.

即ち、本実施例は、刻み加工された複数種の食材と食用油とが混合されてなる油含有具材１と、表面が食用油３で被覆されている柿の種２とが容器４に封入されてなる食用油漬け食品である。 That is, in this embodiment, an oil-containing ingredient 1 obtained by mixing a plurality of types of chopped foodstuffs and edible oil, and persimmon seeds 2 whose surface is coated with edible oil 3 are placed in a container 4. This is an enclosed edible oil pickled food.

以下、本実施例の食用油漬け食品について詳述する。 The food pickled in edible oil according to this example will be described in detail below.

油含有具材１は、細かく刻まれたフライドガーリックとフライドオニオン、コチュジャン、すりゴマ（白すりごま）、唐辛子、柿の種２を数ｍｍ（例えば２～５ｍｍ程度の大きさ）に砕いた粉砕状柿の種５に、食用油（具体的には、サラダ油とごま油とを混合したもの）を加えて混合してなるものである。尚、油含有具材１を構成する具材（食材）は、前述の記載に限定されるものではない。 The oil-containing ingredients 1 are finely chopped fried garlic and fried onions, gochujang, ground sesame (white ground sesame), red pepper, and persimmon seeds 2, which are crushed into several mm (for example, about 2 to 5 mm in size). Edible oil (specifically, a mixture of salad oil and sesame oil) is added to Kakinotane 5 and mixed. Ingredients (foodstuffs) constituting the oil-containing ingredient 1 are not limited to those described above.

本実施例の油含有具材１は、この粉砕状柿の種５を混ぜ入れることで、この油含有具材１の固結化を防ぐと共に、後述する柿の種２と一緒に食した際の違和感を感じさせない構成とされている。 The oil-containing ingredient 1 of this example is mixed with the pulverized persimmon seeds 5 to prevent the oil-containing ingredient 1 from solidifying, and when eaten together with the persimmon seeds 2 to be described later. It is a configuration that does not make you feel uncomfortable.

尚、この油含有具材１の本実施の食用油漬け食品中に占める割合は約６０％（内約２０％は食用油）、とされ、また、この油含有具材１中の粉砕状柿の種５の割合は約３％とされている。 The proportion of this oil-containing ingredient 1 in the edible oil-pickled food of this embodiment is about 60% (about 20% of which is edible oil). The percentage of seeds 5 is about 3%.

また、この油含有具材１と共に容器４内に封入される小型米菓２としての柿の種２は、従来の一般的に市販されている柿の種と比べて、内部空洞が少ない（小さい）ものとなっている。 In addition, the kakinotane 2 as the small rice cracker 2 enclosed in the container 4 together with the oil-containing ingredient 1 has fewer internal cavities (smaller ) has become a thing.

具体的には、本実施例の柿の種２は、生地から切断して柿の種形状に形成する際に、従来の柿の種よりも厚く（約１．６～２．０ｍｍ）成形し、乾燥工程において生地水分を調整後、５～１０℃に設定された冷蔵庫内で２０時間以上保管することで中心部に残存する水分を分散させ、空洞の形成を可及的に抑制したものとなっている。 Specifically, the persimmon seeds 2 of this embodiment are formed to be thicker (about 1.6 to 2.0 mm) than conventional persimmon seeds when cut from the fabric and formed into a persimmon seed shape. , After adjusting the moisture content of the dough in the drying process, store it in a refrigerator set at 5 to 10 ° C for 20 hours or more to disperse the moisture remaining in the center and suppress the formation of cavities as much as possible. It's becoming

また、本実施例の柿の種２は、この内部空洞を最小化すると共に、生地膨化時のひび割れの発生を可及的に抑制して、表面を油脂でコーティング状態にしても、この油脂の柿の種２内部への侵入を抑制し、油脂侵入による食味の低下を防止しつつ、油脂コーティング効果による品質維持（吸湿による食感の低下の防止）する構成とされている。 In addition, the Kaki no Tane 2 of this embodiment minimizes this internal cavity and suppresses the occurrence of cracks during swelling of the dough as much as possible, even if the surface is coated with oil. It is configured to suppress penetration into the inside of the persimmon seed 2 and prevent degradation of taste due to penetration of fats and oils, while maintaining quality (preventing deterioration of texture due to moisture absorption) by the effect of coating with fats and oils.

具体的には、本実施例の柿の種２への油脂コーティングは、柿の種２を容器４に入れた後、この柿の種２が浸漬するように容器４内に食用油３を注入することによってなされていて、また、この柿の種２の表面をコーティングする食用油３は、油含有具材１に混ぜ入れられている食用油３と異なるものが用いられていて、具体的には、ラー油とサラダ油とを混合したラー油含有食用油３が用いられている。 Specifically, the coating of oil and fat on the persimmon seeds 2 in this embodiment involves placing the persimmon seeds 2 in a container 4 and then injecting an edible oil 3 into the container 4 so that the persimmon seeds 2 are immersed. In addition, the edible oil 3 that coats the surface of this persimmon tane 2 is different from the edible oil 3 mixed in the oil-containing ingredient 1. Specifically, uses a chili oil-containing edible oil 3 in which chili oil and salad oil are mixed.

また、本実施例の容器４は、透明性があるガラス製容器４とされ、本実施例は、この容器４内に封入した油含有具材１と柿の種２とラー油含有食用油３とが外から視認できるように構成されている。 In addition, the container 4 of this embodiment is a transparent glass container 4, and in this embodiment, an oil-containing ingredient 1, a persimmon seed 2, and a chili oil-containing edible oil 3 are enclosed in this container 4. is configured to be visible from the outside.

具体的には、本実施例は、容器４の下側から油含有具材層、柿の種層、ラー油含有食用油層の三層構造になっていて、この各食材（具材）が三層に分けられて封入された状態をビジュアル的特徴として容器４の外から視認できる構成とされている。 Specifically, this embodiment has a three-layer structure of an oil-containing ingredient layer, a persimmon seed layer, and a chili oil-containing edible oil layer from the bottom side of the container 4, and each food material (ingredient) is three-layered. It is configured to be visible from the outside of the container 4 as a visual feature of the state of being divided into and enclosed.

即ち、本実施例は、この容器４の中身を視認可能とすることで、本実施例の特徴と言える柿の種２が入っていること購入者が容易に視認でき、外観にインパクトを与え、購入意欲を刺激する効果を奏するものとなっている。 That is, in this embodiment, by making the contents of the container 4 visible, the purchaser can easily recognize that the persimmon seeds 2, which can be said to be a feature of this embodiment, are contained, giving an impact to the appearance, It has the effect of stimulating the willingness to purchase.

次に、本実施例の食用油漬け食品の製造方法について説明する。 Next, a method for producing the edible food pickled in oil according to the present embodiment will be described.

［油含有具材形成工程］
油含有具材形成工程は、油含有具材１をつくる工程である。 [Oil-containing material forming step]
The oil-containing ingredients forming step is a step of making the oil-containing ingredients 1 .

具体的には、原料の刻み加工したフライドガーリック及びフライドオニオンと、柿の種２を２～５ｍｍ程度の大きさに粉砕した粉砕状柿の種５と、コチュジャン、コチュジャンパウダー、すりごま（本実施例では白すりごまを採用）、唐辛子等の各種調味料や添加物と、食用油（サラダ油とごま油を混合したもの）を加え、混合して油含有具材１を得る。尚、油含有具材の構成食材は上記の食材に限られるものではなく、また、本実施例においては、粉砕状柿の種５の油含有具材１に対する含有率は約３％としたが、粉砕状柿の種５の含有率はこれに限定されるものではない。 Specifically, raw material chopped fried garlic and fried onions, pulverized persimmon seeds 5 obtained by pulverizing persimmon seeds 2 to a size of about 2 to 5 mm, gochujang, gochujang powder, ground sesame (this example white ground sesame is used), various seasonings and additives such as red pepper, and edible oil (a mixture of salad oil and sesame oil) are added and mixed to obtain an oil-containing ingredient 1. The ingredients constituting the oil-containing ingredients are not limited to those mentioned above, and in the present example, the content of the pulverized persimmon seeds 5 to the oil-containing ingredients 1 was about 3%. , the content of pulverized persimmon seeds 5 is not limited to this.

このように、油含有具材１に粉砕状柿の種５を混ぜ入れることで、この油含有具材１を、この油含有具材１と共に入れられる後述の柿の種２と一緒に食した際に、この柿の種２との食べ合わせに違和感を感じさせず、これまでにない新しい食味、食感が得られる。 By mixing the pulverized persimmon seeds 5 into the oil-containing ingredients 1 in this manner, the oil-containing ingredients 1 are eaten together with the oil-containing ingredients 1 and the persimmon seeds 2 described later. In fact, when eaten together with this Kaki no Tane 2, it does not give a sense of incompatibility, and an unprecedented new taste and texture can be obtained.

また、油含有具材１に食用油を混ぜ入れることで、粉砕状柿の種５を混ぜた際に油含有具材１の固結化を防止することができ、この油含有具材１を容易に容器４内に充填することができる。尚、本実施例の油含有具材１は、前述したようにサラダ油とごま油を混合した食用油を含むものとされているが、このサラダ油とごま油に更にラー油を加えた食用油でも良く、また、サラダ油とごま油のいずれかとラー油を混合したものでも良い。 In addition, by mixing the oil-containing ingredient 1 with edible oil, it is possible to prevent the oil-containing ingredient 1 from solidifying when the pulverized persimmon seeds 5 are mixed. The container 4 can be easily filled. As described above, the oil-containing ingredient 1 of this embodiment contains edible oil obtained by mixing salad oil and sesame oil, but edible oil obtained by adding chili oil to this salad oil and sesame oil may also be used. , a mixture of either salad oil or sesame oil and chili oil may be used.

［柿の種形成工程］
柿の種形成工程は、本実施例の食用油漬け食品に適した柿の種をつくる工程である。 [Kakinotane formation process]
The persimmon seed formation process is a process for producing persimmon seeds suitable for the edible oil-pickled food of this embodiment.

具体的には、従来と同様の方法で生地を形成した後、この生地を従来よりも厚め、具体的には、約１．６～２．０ｍｍ程度の厚さで切断形成し、次いで、乾燥処理により生地の水分調整を行った後、５～１０℃に設定した冷蔵庫内で２０時間以上保管して生地中心部に残存する水分を分散除去する。これにより、油脂が入りにくい柿の種の生地が形成される。 Specifically, after forming a dough in the same manner as in the past, this dough is thicker than before, specifically, cut to a thickness of about 1.6 to 2.0 mm, and then dried. After adjusting the water content of the dough by treatment, it is stored in a refrigerator set at 5 to 10° C. for 20 hours or more to disperse and remove the moisture remaining in the center of the dough. As a result, a kakinotane dough that is resistant to oil is formed.

次いで、この柿の種の生地を、従来と同様に加熱焼成処理を行い、膨化させて柿の種２を得る。 Next, this kakinotane dough is heated and baked in the same manner as in the prior art, and puffed to obtain the kakinotane 2 .

上記のようにして柿の種の生地を形成することで、内部空洞化が可及的に抑えられた柿の種２を得ることができると共に、膨化時のひび割れの発生が抑えられ、高品質の柿の種２を得ることができる。 By forming the persimmon seed dough as described above, it is possible to obtain the persimmon seed 2 in which internal hollowing is suppressed as much as possible, and the occurrence of cracks during swelling is suppressed, resulting in high quality. Kaki no Tane 2 can be obtained.

［具材封入工程］
具材封入工程は、油含有具材１、柿の種２及びラー油含有食用油３を容器４に封入する工程である。 [Ingredients enclosing process]
The ingredients enclosing step is a step of enclosing the oil-containing ingredients 1 , the persimmon seeds 2 and the chili oil-containing edible oil 3 in the container 4 .

具体的には、先ず、最初に油含有具材１を容器４に入れ、この油含有具材１の上に柿の種２を入れ、最後に、この容器４内に収容された柿の種２が浸漬するようにラー油含有食用油３を柿の種２の上から注入し、その後、容器４内を脱気し閉蓋して封入する。 Specifically, first, the oil-containing ingredients 1 are put into the container 4, the persimmon seeds 2 are put on the oil-containing ingredients 1, and finally the persimmon seeds accommodated in the container 4. An edible oil 3 containing chili oil is poured over the persimmon seeds 2 so that the seeds 2 are immersed therein, and then the inside of the container 4 is degassed and sealed with a lid.

より具体的には、本実施例においては、油含有具材１、柿の種２、ラー油含有食用油３の配分比を約６：２：２（重量比）としている。 More specifically, in this example, the distribution ratio of the oil-containing ingredients 1, persimmon seeds 2, and chili oil-containing edible oil 3 is about 6:2:2 (weight ratio).

このように、柿の種２をラー油含有食用油３に浸漬状態にすることで、柿の種２の表面がラー油含有食用油３で被覆され、柿の種２の吸湿作用が抑制されて、長期保存が可能（従来の柿の種の約２倍の１年以上に賞味期限を延長することが可能）となる。 By immersing the kakinotane 2 in the edible oil 3 containing chili oil in this way, the surface of the kakinotane 2 is coated with the edible oil 3 containing chili oil, and the hygroscopic action of the kakinotane 2 is suppressed. Long-term storage is possible (it is possible to extend the expiration date to one year or more, which is about twice that of conventional persimmon seeds).

尚、ラー油含有食用油３の注入量は適宜変更可能なものであり、また、柿の種２とラー油含有食用油３を別々に入れず、予め柿の種２の表面にラー油含有食用油３を付着させ、この表面をラー油含有食用油３で被覆した柿の種２を入れても良い。 The amount of the chili oil-containing edible oil 3 to be injected can be changed as appropriate. may be attached, and the persimmon seeds 2 whose surface is coated with the edible oil 3 containing chili oil may be added.

［殺菌処理工程］
殺菌処理工程では、加熱処理により容器４内に封入した具材を殺菌する工程である。 [Sterilization process]
The sterilization process is a process of sterilizing the ingredients enclosed in the container 4 by heat treatment.

具体的には、油含有具材１、柿の種２及びラー油含有食用油３を封入した容器４ごと加熱処理を行う。 Specifically, the container 4 containing the oil-containing ingredients 1, the persimmon seeds 2, and the chili oil-containing edible oil 3 is heat-treated.

より具体的には、加熱処理は、８０℃～１００℃、３０分以上のボイル処理であり、９０℃、４０分以上のボイル処理が好ましい。 More specifically, the heat treatment is boiling at 80° C. to 100° C. for 30 minutes or longer, preferably 90° C. for 40 minutes or longer.

この各具材を封入した容器４ごと加熱処理することで、具材を殺菌するだけでなく、柿の種２の表層部にラー油含有食用油３（油脂）を浸透させることができ、この柿の種２の表層部へのラー油含有食用油３の浸透により、柿の種２にこのラー油含有食用油３に含まれるラー油の風味が加えられると共に、パリパリとした新しい食感になり、従来にない風味と食感の柿の種２とすることができる。 By heat-treating the container 4 in which each ingredient is enclosed, not only the ingredients are sterilized, but also the edible oil 3 containing chili oil (fat) can be permeated into the surface layer of the persimmon seed 2, resulting in the persimmon. By permeation of the edible oil 3 containing chili oil into the surface layer of the seed 2, the flavor of the chili oil contained in the edible oil 3 containing the chili oil is added to the persimmon seed 2, and a new crispy texture is obtained. The Kaki no Tane 2 can have a flavor and texture that is not there.

以上のような製法により作られる本実施例の食用油漬け食品は、油含有具材１の惣菜、調味料的要素と、柿の種２のおやつ、おつまみ的要素がバランスよく融合し、おやつやおつまみ、惣菜、調味料といった幅広い食シーンに用いることができるこれまでに無い食味と食感を有する新しい食用油漬け食品となる。 The edible oil-pickled food of this embodiment produced by the above-described manufacturing method is a well-balanced fusion of the oil-containing ingredient 1, which is a side dish and seasoning, and the kakinotane 2, which is a snack and snack. It will be a new edible oil pickled food with unprecedented taste and texture that can be used in a wide range of food scenes such as snacks, side dishes, and seasonings.

即ち、従来と同様、油含有具材１を単体で惣菜や調味料として用いても良く、また、柿の種２を単体でおやつやおつまみとして食しても良い。更に、油含有具材１と柿の種２とを混ぜ合わせて惣菜やおつまみとして食しても良い。 That is, the oil-containing ingredient 1 may be used alone as a side dish or a seasoning, and the persimmon seeds 2 may be eaten alone as a snack or an appetizer. Furthermore, the oil-containing ingredients 1 and persimmon seeds 2 may be mixed and eaten as side dishes or snacks.

しかも、本実施例の食用油漬け食品に含まれる柿の種２は、上述したようにラー油含有食用油３に含まれるラー油の風味が加えられて、従来の柿の種とは違った食味になるだけでなく、表層部に浸透した食用油３の吸湿抑制作用により水分の吸収が可及的に抑止され、未開封状態において長期保存が可能となると共に、容器４の開封後もパリパリ、サクサクとした食感が損なわれず最後までおいしく食することができる画期的な食用油漬け食品となる。 Moreover, the kakinotane 2 contained in the edible oil pickled food of the present embodiment is added with the flavor of chili oil contained in the chili oil-containing edible oil 3 as described above, and has a different taste from the conventional kakinotane. In addition, the absorption of water is suppressed as much as possible due to the moisture absorption suppressing action of the edible oil 3 that permeates the surface layer, so that long-term storage is possible in an unopened state, and the container 4 is crispy and crispy even after opening. It is an epoch-making edible oil pickled food that can be eaten deliciously to the end without spoiling the texture.

尚、本発明は、本実施例に限られるものではなく、各構成要件の具体的構成は適宜設計し得るものである。 It should be noted that the present invention is not limited to this embodiment, and the specific configuration of each component can be appropriately designed.

１ 油含有具材
２ 柿の種
３ 食用油
４ 容器
５ 粉砕状米菓 1 oil-containing ingredient 2 persimmon seeds 3 edible oil 4 container 5 pulverized rice cracker

Claims (6)

刻み加工された複数種の食材と食用油とが混合されてなる油含有具材と、柿の種とが容器内に封入されてなる油漬け食品であって、前記油含有具材には、柿の種を粉砕した粉砕状柿の種が含まれ、また、前記柿の種は、市販の柿の種に比して内部空洞が小さく形成され、且つ、表面がラー油含有食用油で被覆されたものであり、さらに、前記容器内において、前記油含有具材を含む油含有具材層の上に前記柿の種からなる柿の種層が積層状態に設けられていることを特徴とする油漬け食品。 An oil-preserved food in which an oil-containing ingredient obtained by mixing a plurality of chopped foodstuffs and edible oil , and persimmon seeds are enclosed in a container, wherein the oil-containing ingredient includes: It contains pulverized persimmon seeds obtained by pulverizing persimmon seeds, and the persimmon seeds are formed with a smaller internal cavity than commercially available persimmon seeds, and the surface is coated with edible oil containing chili oil. Further, in the container, a persimmon seed layer composed of the persimmon seeds is provided in a laminated state on the oil-containing ingredient layer containing the oil-containing ingredient . food pickled in oil . 請求項１記載の油漬け食品において、前記柿の種は、１．６ｍｍ～２．０ｍｍ程度の厚さに切断形成され、乾燥処理により水分調整され、５～１０℃に設定した冷蔵庫内で２０時間以上保管された生地を加熱焼成処理により膨化させたものであることを特徴とする油漬け食品。 2. In the oil pickled food according to claim 1, the persimmon seeds are cut into a thickness of about 1.6 mm to 2.0 mm, the moisture content is adjusted by drying, and the seeds are stored in a refrigerator set at 5 to 10 ° C. for 20 minutes. This oil pickled food is obtained by puffing dough stored for more than a period of time by heating and baking. 刻み加工した複数種の食材と食用油とを混合して油含有具材を得る油含有具材形成工程と、柿の種を得る柿の種形成工程と、前記油含有具材、前記柿の種及びラー油と食用油とを混合してなるラー油含有食用油を容器に封入する具材及び油封入工程と、前記容器内に封入した前記油含有具材、前記柿の種及び前記ラー油含有食用油を殺菌する殺菌処理工程とを含む油漬け食品の製造方法であって、前記油含有具材形成工程における前記食材として、柿の種を粉砕した粉砕状柿の種を用い、また、前記柿の種形成工程における前記柿の種として、生地を１．６ｍｍ～２．０ｍｍ程度の厚さで切断形成した後、乾燥処理により前記切断形成した生地の水分調整を行い、５～１０℃に設定した冷蔵庫内で２０時間以上保管して前記水分調整を行い生地の中心部に残存する水分を分散除去し、加熱焼成処理を施し膨化させた柿の種を採用したことを特徴とする油漬け食品の製造方法。 An oil-containing ingredient forming step for obtaining an oil-containing ingredient by mixing a plurality of types of chopped ingredients and edible oil, a persimmon seed forming step for obtaining persimmon seeds, the oil-containing ingredient, and the persimmon. Ingredients for enclosing chili oil-containing edible oil obtained by mixing seeds and chili oil with edible oil in a container and an oil enclosing step, and the oil-containing ingredients enclosed in the container, the persimmon seeds and the chili oil-containing edible and a sterilization treatment step of sterilizing the oil, wherein pulverized persimmon seeds obtained by pulverizing persimmon seeds are used as the food material in the oil-containing ingredients forming step, and the persimmon As the persimmon seeds in the seed forming process, the dough is cut to a thickness of about 1.6 mm to 2.0 mm, and then the moisture content of the cut dough is adjusted by drying treatment, and the temperature is set to 5 to 10 ° C. An oil pickled food characterized by adopting puffed persimmon seeds that are stored in a refrigerator for 20 hours or more to adjust the moisture content, disperse and remove the moisture remaining in the center of the dough, and are baked by heating. manufacturing method. 請求項３記載の油漬け食品の製造方法において、前記具材及び油封入工程は、前記 油含有具材を前記容器の下側に入れ、続いて、この油含有具材の上に前記柿の種を入れ、続いて、この柿の種が浸漬するように前記ラー油含有食用油を注入して、前記柿の種の表面を前記ラー油含有食用油で被覆された状態にすることを特徴とする油漬け食品の製造方法。 4. The method for producing an oil-immersed food according to claim 3, wherein the ingredients and the oil encapsulation step include the Ingredients containing oilSaidput it in the bottom of the containercontinue,On top of this oil-containing ingredientSaid persimmon seedsenterbe,Then thisThe edible oil containing chili oil is injected so that the persimmon seeds are immersed, and the surface of the persimmon seeds is coated with the edible oil containing chili oil.characterized byoilMethod for producing pickled food. 請求項３，４いずれか１項に記載の油漬け食品の製造方法において、前記殺菌処理工程は、 前記油含有具材、前記柿の種及び前記ラー油含有食用油を封入した前記容器ごと加熱処理して、前記容器内の前記油含有具材、前記柿の種及び前記ラー油含有食用油を殺菌することを特徴とする油漬け食品の製造方法。 In the method for producing an oil-pickled food according to any one of claims 3 and 4, the sterilization step includes: The oil-containing ingredient, the persimmon seeds and the edible oil containing chili oilHeat treatment together with the sealed containerto sterilize the oil-containing ingredients, the persimmon seeds and the chili oil-containing edible oil in the containercharacterized byoilMethod for producing pickled food. 請求項５記載の油漬け食品の製造方法において、 前記加熱処理は、８０℃～１００℃、３０分以上のボイル処理であることを特徴とする油漬け食品の製造方法。 In the method for producing the food pickled in oil according to claim 5, The heat treatment is boiling treatment at 80 ° C. to 100 ° C. for 30 minutes or more.oilMethod for producing pickled food.
JP2018109590A 2018-06-07 2018-06-07 Oil-pickled food and method for producing oil-pickled food Active JP7134468B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018109590A JP7134468B2 (en) 2018-06-07 2018-06-07 Oil-pickled food and method for producing oil-pickled food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2018109590A JP7134468B2 (en) 2018-06-07 2018-06-07 Oil-pickled food and method for producing oil-pickled food

Publications (2)

Publication Number Publication Date
JP2019208466A JP2019208466A (en) 2019-12-12
JP7134468B2 true JP7134468B2 (en) 2022-09-12

Family

ID=68843890

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2018109590A Active JP7134468B2 (en) 2018-06-07 2018-06-07 Oil-pickled food and method for producing oil-pickled food

Country Status (1)

Country Link
JP (1) JP7134468B2 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000116326A (en) 1998-10-12 2000-04-25 Sanyo Shokuhin Kk Production of seasoned oil
CN101352227A (en) 2008-08-28 2009-01-28 李新社 Chili oil and preparation method thereof
JP2012019780A (en) 2010-05-21 2012-02-02 Ariake Nori:Kk Hot sesame oil with ingredients and production method of the same
JP2012039903A (en) 2010-08-17 2012-03-01 Komido:Kk Flavor oil
JP2013212078A (en) 2012-04-02 2013-10-17 Kikkoman Corp Method for producing packaged soy sauce-containing tasty composition
JP2015073517A (en) 2013-10-11 2015-04-20 築野食品工業株式会社 Production method of flavor oil containing powdered japanese pepper ground with quern

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5828231A (en) * 1982-06-18 1983-02-19 Ajinomoto Co Inc Preparation of rice cakes

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000116326A (en) 1998-10-12 2000-04-25 Sanyo Shokuhin Kk Production of seasoned oil
CN101352227A (en) 2008-08-28 2009-01-28 李新社 Chili oil and preparation method thereof
JP2012019780A (en) 2010-05-21 2012-02-02 Ariake Nori:Kk Hot sesame oil with ingredients and production method of the same
JP2012039903A (en) 2010-08-17 2012-03-01 Komido:Kk Flavor oil
JP2013212078A (en) 2012-04-02 2013-10-17 Kikkoman Corp Method for producing packaged soy sauce-containing tasty composition
JP2015073517A (en) 2013-10-11 2015-04-20 築野食品工業株式会社 Production method of flavor oil containing powdered japanese pepper ground with quern

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
Cookpad, おつまみで☆食べるラー油♪, [online], レシピID : 1440121 公開日 : 2011/05/16 更新日 : 2014/03/16, [検索日：2022.03.15], <URL: https://cookpad.com/recipe/1440121>
Rakutenレシピ, 食感バツグン食べるラー油 レシピ・作り方, [online], レシピID : 1400000248 公開日：2011/01/10, [検索日：2022.03.15], <URL: https://recipe.rakuten.co.jp/recipe/1400000248/>
柿ピーで食べるラー油, [online], 公開日 : 2013/05/14, [検索日：2022.03.15], <URL: https://snapdish.co/d/Kr0uXa>

Also Published As

Publication number Publication date
JP2019208466A (en) 2019-12-12

Similar Documents

Publication Publication Date Title
KR101883059B1 (en) Fried glutinous rice cake the manufacture Method using Torreya nucifera nut
JP7134468B2 (en) Oil-pickled food and method for producing oil-pickled food
KR100448648B1 (en) method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method
KR20110127825A (en) Manufacturing method for instant ginseng chicken soup
KR100448647B1 (en) method for making a ginseng into a boogak and a ginseng- boogak which is made by the method
US20150030743A1 (en) Method and edible article of manufacture
KR20080079539A (en) Walnut ganjeong and the manufacturing method thereof
KR101468365B1 (en) croquette Pork cutlet and Manufacturing process thereof
KR102476576B1 (en) Gimbap and manufacturing method for the same
JP3223179U (en) Fried noodle confectionery
KR102249211B1 (en) A Method of made natural candy of Durian which reduced stink smell and ti&#39;s products
KR101940997B1 (en) Manufacturing method of boiled peanut
JP3924691B2 (en) Processed food of persimmon and its manufacturing method
JP3059110B2 (en) Plum confectionery with ice cream and its manufacturing method
KR20230108572A (en) Citrus fruit hangwa and manufacturing method of the same that
JPH11262369A (en) Cooked food using flammulina velutipes as ingredient material, and its production
KR20230027763A (en) Laver snack with excellent flavor and texture and manufacturing method thereof
KR20240040186A (en) Preparation method of salmon gangjeong and the product thereby
RU2215442C2 (en) Confectionery product
KR20220161846A (en) Ginger slices and manufacturing method
KR101020103B1 (en) Method for manufacturing seafood noodles and sauce
JP2005218418A (en) Wheat flour food
JP3060028U (en) Fried rice bowl
JP2005224184A (en) Sweet-tasting composition combined food and method for producing the same
RU2247518C2 (en) Food product

Legal Events

Date Code Title Description
A80 Written request to apply exceptions to lack of novelty of invention

Free format text: JAPANESE INTERMEDIATE CODE: A80

Effective date: 20180705

RD04 Notification of resignation of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: A7424

Effective date: 20190604

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20210507

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20220311

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20220324

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20220511

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: 20220808

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20220824

R150 Certificate of patent or registration of utility model

Ref document number: 7134468

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150