JPH0638669A - New doughnut and mix therefor - Google Patents
New doughnut and mix thereforInfo
- Publication number
- JPH0638669A JPH0638669A JP4215407A JP21540792A JPH0638669A JP H0638669 A JPH0638669 A JP H0638669A JP 4215407 A JP4215407 A JP 4215407A JP 21540792 A JP21540792 A JP 21540792A JP H0638669 A JPH0638669 A JP H0638669A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- mix
- donut
- specific gravity
- doughnut
- 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.)
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Links
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】この発明は、油吸いが少なく、内
相のきめが細かく、淡白で非常に軽い食感を有する新規
なドーナツ類およびそのミックスに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel donut having a small oil absorption, a fine internal phase texture, a pale and very light texture, and a mix thereof.
【0002】[0002]
【従来の技術】従来、知られているドーナツには、イー
ストドーナツとケーキドーナツがある。2. Description of the Related Art Conventionally known donuts include yeast donuts and cake donuts.
【0003】前記イーストドーナツは、イースト発酵を
利用し、油吸いが少なく、甘味が抑えられた淡白でソフ
トな食感と発酵風味が豊かな点に特徴がある。[0003] The yeast donut is characterized by utilizing yeast fermentation, less oil absorption, a light and soft texture with reduced sweetness and a rich fermented flavor.
【0004】一方ケーキドーナツは、膨剤を使用し、イ
ーストドーナツよりも油吸いが多く、従って製品は油っ
ぽく、また甘味が強く、内相が密になる特徴を有し、ハ
ードドーナツとも呼ばれ、製造も簡便である。On the other hand, cake donuts use a leavening agent and absorb more oil than yeast donuts. Therefore, the product is oily and has a strong sweetness, and the internal phase is dense. It is also called a hard donut. It is also easy to manufacture.
【0005】前記ケーキドーナツの一種と考えられてい
るフレンチドーナツは、イーストや膨剤を使用せずに、
穀粉を水とともに加熱して糊化させたものと、多量の卵
を材料としている。従って製品は、シュー皮やエクレア
様の食感を有する特徴がある。French donuts, which are considered to be a type of cake donut, do not use yeast or leavening agents,
It is made by heating flour with water and gelatinizing it, and a large amount of eggs. Therefore, the product is characterized by having a texture similar to that of chouxkin and eclairs.
【0006】前記従来のドーナツの生地比重は0.9〜
1.0程度である。The dough specific gravity of the conventional donut is 0.9 to
It is about 1.0.
【0007】[0007]
【発明により解決すべき課題】前記従来知られているド
ーナツ中、イーストドーナツは製造に際し、イースト発
酵を利用する為に、生地温度の管理やホイロ取りなどに
高度の技術を要し、製造工程がやや繁雑になる問題点が
ある。Among the conventionally known donuts, yeast donuts require high technology for dough temperature control, proofing, etc. in order to utilize yeast fermentation during production, and the manufacturing process is There is a problem that it becomes a little complicated.
【0008】これに対し、ケーキドーナツは簡単かつ製
造工程が簡易であるが、油吸いが多い為に、製品が油っ
ぽい問題点がある。従って製品はソフト感に欠ける難点
もある。On the other hand, although the cake donut is simple and the manufacturing process is simple, there is a problem that the product is oily because it absorbs much oil. Therefore, the product has a drawback that it lacks softness.
【0009】またフレンチドーナツもソフト感に欠ける
問題点があった。Further, the French donut also has a problem that it lacks in softness.
【0010】[0010]
【課題を解決するための手段】然るにこの発明は、穀
粉、糖類及び卵を主材料とし、これに起泡剤を添加し、
水を加えてミキシングした際の生地比重を0.4〜0.
7に調整することにより、前記従来のドーナツの問題点
を解決することに成功したのである。SUMMARY OF THE INVENTION However, according to the present invention, flour, sugar and eggs are the main materials, and a foaming agent is added to the main ingredients,
The specific gravity of the dough when mixed by adding water is 0.4 to 0.
By adjusting to 7, the problem of the conventional donut was successfully solved.
【0011】即ち方法の発明は、穀粉・糖類・卵を主材
料とし、これに所定量の水を加え、かつ生地比重が0.
4〜0.7となるような量の起泡剤を添加した後、ホイ
ッパーによりミキシングし、ついで分割後、フライした
ことを特徴とする新規なドーナツ類である。また物の発
明は、主材料とする穀粉および糖類に、これを用いたド
ーナツ生地の比重が0.4〜0.7となるべき量の起泡
剤を添加したことを特徴とする新規なドーナツ類用ミッ
クスである。次にフライ後の形状がリング状または半ボ
ール状であって、断面が凹状であることを特徴としたも
のである。That is, in the invention of the method, flour, sugar and eggs are used as main materials, a predetermined amount of water is added thereto, and the dough specific gravity is 0.
A novel donut characterized in that after adding a foaming agent in an amount of 4 to 0.7, the mixture was mixed with a whipper, then divided and then fried. Also, the invention of the product is a novel donut characterized by adding a foaming agent in an amount such that the specific gravity of the donut dough using the same is to the flour and sugar as the main ingredients so as to be 0.4 to 0.7. It is a kind of mix. Next, the shape after frying is a ring shape or a semi-ball shape, and the cross section is concave.
【0012】前記における原料としては、ケーキドーナ
ツに使用されるものは何れも使用することができる。As the raw material in the above, any of those used for cake donuts can be used.
【0013】即ち穀粉は、通常小麦粉を使用し、糖類は
通常砂糖を用い、砂糖の一部をブドウ糖、乳糖、果糖、
水飴に置換して用いることもある。That is, flour is usually used as flour, sugar is usually used as sugar, and a part of sugar is glucose, lactose, fructose,
It may be used by replacing it with starch syrup.
【0014】また副資材も、ケーキドーナツに使用する
ものは何れも使用することができる。副資材として例え
ば、牛乳、粉乳、脱脂粉乳、澱粉類、膨剤、ガム類など
がある。As the auxiliary material, any of those used for cake donuts can be used. Examples of auxiliary materials include milk, milk powder, skim milk powder, starches, leavening agents and gums.
【0015】前記における起泡剤としては、次のものが
ある。The above-mentioned foaming agents include the following.
【0016】 起泡性乳化油脂:起泡性を有する乳化
剤と油脂とを組合せたもの。Effervescent emulsified oil / fat: A combination of an emulsifier having an effervescent property and an oil / fat.
【0017】 起泡性蛋白:食用蛋白質の中で、起泡
性が良好であるとされている卵白等の蛋白質、あるいは
酵素処理、化学処理等によって起泡性を向上させた蛋白
質を主成分とする起泡剤であれば、何れも使用できる。
前記における起泡剤は、吸油がやや多くなるため起泡性
蛋白の方が好ましい。Foaming protein: Among edible proteins, protein such as egg white, which is said to have good foaming property, or protein whose foaming property is improved by enzyme treatment, chemical treatment or the like is a main component. Any foaming agent can be used.
As the foaming agent in the above, a foaming protein is preferable because the oil absorption is slightly increased.
【0018】前記起泡剤の添加量は、穀粉100重量部
に対し、1〜10重量部程度が好ましい。The amount of the foaming agent added is preferably about 1 to 10 parts by weight per 100 parts by weight of flour.
【0019】前記における起泡剤の添加量が1重量部よ
り少ない場合には、生地比重を0.4〜0.7にするこ
とが困難になる。これに対し、起泡剤の添加量が10重
量部を越えても、10重量部添加と同じ効果であるか
ら、上限を10重量部とした。When the amount of the foaming agent added is less than 1 part by weight, it becomes difficult to adjust the dough specific gravity to 0.4 to 0.7. On the other hand, even if the amount of the foaming agent added exceeds 10 parts by weight, the same effect as adding 10 parts by weight is obtained, so the upper limit was set to 10 parts by weight.
【0020】この発明のミックスは、必要材料中卵を欠
くので、ドーナツ生地の製造時に所定量の卵を加える必
要がある。Since the mix of the present invention lacks eggs in the necessary ingredients, it is necessary to add a certain amount of eggs during the production of dough dough.
【0021】この発明の製品形状は、従来と同様にリン
グ状又はボール状でも良いが、リング状ドーナツを水平
に2等分したリング状又はボール状ドーナツを2等分し
た半ボール状であって、断面と凹状に仕上げれば、2個
1組として、内空間にクリーム、餡、ジャム等のフィリ
ングを挾んだ新規形状のドーナツ食品を容易に成形でき
る。従来のドーナツを用いて、前記フィリングを有する
ドーナツ食品を得る為には、製品を半切し、サンドイッ
チしなければならなかったが、そのようにしてもフィリ
ングを内包することができないので、はみ出していた。The shape of the product of the present invention may be a ring shape or a ball shape as in the conventional case, but a ring shape obtained by horizontally dividing a ring donut into two equal parts or a half ball shape obtained by dividing a ball donut into two equal parts. If the cross section and the concave shape are finished, it is possible to easily form a donut food of a new shape with a filling of cream, bean jam, jam, etc. in the inner space as a set of two pieces. In order to obtain a donut food product having the above-mentioned filling using a conventional donut, the product had to be cut in half and sandwiched, but the filling could not be included even in that case, so it was sticking out. .
【0022】次にこの発明の標準的ドーナツ製造法につ
いて説明する。Next, the standard donut manufacturing method of the present invention will be described.
【0023】所定量の穀粉、卵、砂糖及び水をミキサー
に入れ、更に必要量の起泡剤を添加して、ホイッパーを
装着してミキシングし、生地比重を0.4〜0.7に調
節する。A predetermined amount of flour, eggs, sugar and water are put in a mixer, a necessary amount of a foaming agent is further added, and a whip is attached to mix to adjust the dough specific gravity to 0.4 to 0.7. To do.
【0024】この場合に生地比重を0.4未満にするこ
とは困難であり、0.7を越えるときはフライ時に、油
面で拡散し、形状を保ち得ないので、前記比重範囲とな
る。In this case, it is difficult to make the dough specific gravity less than 0.4, and when the dough specific gravity exceeds 0.7, it is diffused on the oil surface during frying and the shape cannot be maintained, so that the specific gravity is in the above range.
【0025】前記により得た生地をドーナツ成型機で所
定量(例えば20g)となるようにリング状またはボー
ル状にカッティング成形したものを、加熱油中に落しフ
ライする。ついで適度にフライした後、反転し、再フラ
イすれば、従来のリング状又はボール状のドーナツ、或
いは断面凹状のリング状又は半ボール状ドーナツとな
る。The dough obtained as described above is cut and shaped into a ring shape or a ball shape by a donut molding machine so as to have a predetermined amount (for example, 20 g), which is dropped into heating oil and fried. Then, after appropriately frying, inverting and re-frying, a conventional ring-shaped or ball-shaped donut or a ring-shaped or semi-ball-shaped donut having a concave cross section is obtained.
【0026】尚、従来知られているフレンチドーナツ
は、生地をホイップしない為に、生地比重が1.0程度
であり、かつ生地調製時に穀粉を水とともに加熱して糊
化させる必要がある。これに対し、この発明は生地比重
を0.4〜0.7とし、かつ生地を予め糊化させる必要
がない。Incidentally, the conventionally known French donut has a dough specific gravity of about 1.0 in order not to whip the dough, and it is necessary to heat the flour with water during the dough preparation to gelatinize the dough. On the other hand, according to the present invention, the specific gravity of the dough is 0.4 to 0.7, and it is not necessary to gelatinize the dough in advance.
【0027】[0027]
【実施例1】この発明のミックスの実施例について説明
する。Example 1 An example of the mix of the present invention will be described.
【0028】先づ表1の配合でドーナツミックスを調製
した。First, a donut mix was prepared according to the formulation shown in Table 1.
【0029】[0029]
【表1】 [Table 1]
【0030】[0030]
【実施例2】 (工程) 実施例1のミックス1000gに対し、卵200g
と水400ccをミキサーに取る。 ホイッパーにてミキシング:低速2分間、中速8分
間。ミキシング後の生地比重は、0.5であった。 該生地をドーナツ成型機で生地重量が20gとなる
ようにカッティング成形したものを、180℃の油槽に
落し1分間、反転後1分間、フライを行った。Example 2 (Process) For 1000 g of the mix of Example 1, 200 g of eggs
And 400 cc of water in a mixer. Mixing with whipper: low speed 2 minutes, medium speed 8 minutes. The specific gravity of the dough after mixing was 0.5. The dough was cut and shaped with a donut molding machine so that the weight of the dough was 20 g, dropped in an oil bath at 180 ° C. for 1 minute, and fried for 1 minute after reversing.
【0031】(試験評価方法)ミキシング後の生地比
重、および10人のパネラーにより食感他を検討し、表
4の結果を得た。(Test evaluation method) The specific gravity of the dough after mixing and the texture and the like were examined by 10 panelists, and the results shown in Table 4 were obtained.
【0032】[0032]
【実施例3】表1の配合から起泡性蛋白をぬいたミック
スと、起泡性蛋白の添加量と同量の起泡性乳化油脂(注
2)とをミキサーに取って総量1000gとし、さらに
卵200gと、水400ccを加えてミキシングを行っ
た。Example 3 A mixture obtained by removing the foaming protein from the composition of Table 1 and the foaming emulsified oil / fat (Note 2) in the same amount as the amount of the foaming protein added to a mixer to make a total amount of 1000 g, Furthermore, 200 g of eggs and 400 cc of water were added for mixing.
【0033】注2:パホーマー(商品名、月島食品株式
会社製:植物油脂、乳化剤他) それ以降の工程は実施例2と同様にして行った。Note 2: Pahomer (trade name, manufactured by Tsukishima Foods Co., Ltd .: vegetable oil, emulsifier, etc.) The subsequent steps were carried out in the same manner as in Example 2.
【0034】試験評価方法は実施例2と同様にして行
い、表4の結果を得た。The test evaluation method was carried out in the same manner as in Example 2, and the results shown in Table 4 were obtained.
【0035】[0035]
【比較例1】比較の為に表2の配合によりケーキドーナ
ツを製造した。[Comparative Example 1] For comparison, a cake donut having the composition shown in Table 2 was produced.
【0036】[0036]
【表2】 [Table 2]
【0037】(工程) 卵と砂糖を攪拌する。 溶かしたバターと牛乳、バニラエッセンスをに加
える。 強力粉、薄力粉、ベーキングパウダーをふるって
に加え、ヘラで軽く合せる。 生地を厚さ5〜6mmに延ばし、外径7cm、内径
2.5cmのリング状に型抜きし、1個約40gとす
る。 180℃で1分間、反転1分間フライする。(Step) Egg and sugar are stirred. Add melted butter, milk and vanilla extract to. Sift the strong flour, soft flour, and baking powder together, and lightly match with a spatula. The dough is stretched to a thickness of 5 to 6 mm, die-cut into a ring shape having an outer diameter of 7 cm and an inner diameter of 2.5 cm, and one piece has a weight of about 40 g. Fry for 1 minute at 180 ° C, 1 minute inversion.
【0038】試験評価方法は実施例2と同様にして行
い、表4の結果を得た。The test evaluation method was performed in the same manner as in Example 2, and the results shown in Table 4 were obtained.
【0039】[0039]
【比較例2】比較の為に表3の配合によりフレンチドー
ナツを製造した。[Comparative Example 2] For comparison, French donuts were produced according to the formulations shown in Table 3.
【0040】[0040]
【表3】 [Table 3]
【0041】前記表3の材料中、牛乳の一部(190
g)、ショートニング及び食塩の混合物を鍋に入れて加
熱し、混合物が煮たち始めたならば、この中へ中力小麦
粉を加えて混合し、混合物が鍋の側面から離れるように
なるまで、手早くかき混ぜて火から下す。Of the ingredients in Table 3 above, a portion of milk (190
g), put the mixture of shortening and salt in a pan and heat it. When the mixture begins to boil, add medium-strength flour into it and mix until the mixture separates from the side of the pan. Stir and remove from the heat.
【0042】次に全卵を少しづつ加えると共に、残りの
牛乳を加え、攪拌する。このようにして出来た生地をし
ぼり袋に詰め、星型口金を使って油を引いたボール紙上
にしぼり出し、180℃でフライする。Next, while adding whole eggs little by little, the remaining milk is added and stirred. The dough thus produced is packed in a squeezing bag, squeezed out onto oiled cardboard using a star-shaped mouthpiece, and fried at 180 ° C.
【0043】[0043]
【比較例3】実施例1(表1)の配合のドーナツミック
スに対し、実施例2と同量の卵と水をミキサーに取り、
ホイッパーで、低速2分間、中速3分間ミキシングし、
生地比重を0.8とした。それ以降の工程は、実施例2
と同様にして行った。[Comparative Example 3] For the donut mix having the composition of Example 1 (Table 1), the same amount of eggs and water as in Example 2 was placed in a mixer,
Mix with a whipper for 2 minutes at low speed and 3 minutes at medium speed.
The dough specific gravity was 0.8. The subsequent steps are the same as those in Example 2.
I went in the same way.
【0044】試験評価方法は、実施例2と同様にして行
い、表4の結果を得た。The test evaluation method was carried out in the same manner as in Example 2, and the results shown in Table 4 were obtained.
【0045】前記実施例2、3及び比較例1、2、3の
結果は表4の通りである。The results of Examples 2 and 3 and Comparative Examples 1, 2 and 3 are shown in Table 4.
【0046】[0046]
【表4】 [Table 4]
【0047】[0047]
【発明の効果】この発明のミックスを使用すれば、この
発明のドーナツをきわめて容易に製造できる効果があ
る。By using the mix of the present invention, the donut of the present invention can be produced very easily.
【0048】この発明のドーナツ類は、油吸いが少な
く、内相がきめ細かく、淡白で非常に軽い食感となり、
新規な嗜好性を有する効果がある。The donuts of the present invention have a low oil absorption, a fine internal phase, a pale and very light texture,
It has the effect of having a new taste.
【0049】またこの発明のドーナツは、淡白で非常に
軽い食感となる為に、クリーム、餡、ジャム等のフィリ
ングとの相性が良い特質を有している。更にリング状又
は半ボール状で断面凹状にフライすれば、これを2個1
組に重ねることにより、クリーム、ジャム、餡等のフィ
リングを収容した新規なフィリング入りドーナツとなし
得る効果がある。Further, the donut of the present invention has a characteristic that it is compatible with fillings such as cream, bean jam and jam because it is pale and has a very light texture. If you fry it in a ring or semi-ball shape with a concave cross section, you will get 2 pieces of this.
By stacking them in a set, there is an effect that a donut with a new filling containing a filling such as cream, jam or bean paste can be obtained.
Claims (3)
定量の水を加え、かつ生地比重が0.4〜0.7となる
ような量の起泡剤を添加した後、常法によりミキシング
し、ついで分割後、フライしたことを特徴とする新規な
ドーナツ類。1. A cereal flour / sugar / egg as a main material, to which a predetermined amount of water is added, and a foaming agent is added in an amount such that the dough specific gravity is 0.4 to 0.7, A new donut characterized by being mixed by the method, then divided and fried.
用いたドーナツ生地の比重が0.4〜0.7となるべき
量の起泡剤を添加したことを特徴とする新規なドーナツ
類用ミックス。2. A novel donut characterized in that a flour and sugar as main ingredients are added with a foaming agent in an amount such that the specific gravity of the dough dough using the same is 0.4 to 0.7. For mix.
ル状であって、断面が凹状であることを特徴とした請求
項1記載の新規なドーナツ類。3. The novel donuts according to claim 1, wherein the shape after frying is ring-shaped or semi-ball-shaped, and the cross-section is concave.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04215407A JP3143723B2 (en) | 1992-07-21 | 1992-07-21 | New donuts and their mix |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP04215407A JP3143723B2 (en) | 1992-07-21 | 1992-07-21 | New donuts and their mix |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0638669A true JPH0638669A (en) | 1994-02-15 |
JP3143723B2 JP3143723B2 (en) | 2001-03-07 |
Family
ID=16671819
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP04215407A Expired - Lifetime JP3143723B2 (en) | 1992-07-21 | 1992-07-21 | New donuts and their mix |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3143723B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018057299A (en) * | 2016-10-04 | 2018-04-12 | 日清製粉プレミックス株式会社 | Doughnut mix, method of making doughnut using the same, and frozen doughnut |
JP2020110083A (en) * | 2019-01-11 | 2020-07-27 | 日清製粉プレミックス株式会社 | Cake doughnut dough and method of manufacturing cake doughnut |
-
1992
- 1992-07-21 JP JP04215407A patent/JP3143723B2/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018057299A (en) * | 2016-10-04 | 2018-04-12 | 日清製粉プレミックス株式会社 | Doughnut mix, method of making doughnut using the same, and frozen doughnut |
JP2020110083A (en) * | 2019-01-11 | 2020-07-27 | 日清製粉プレミックス株式会社 | Cake doughnut dough and method of manufacturing cake doughnut |
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