DE102004051932A1 - Use of alkaline earth phosphates - Google Patents
Use of alkaline earth phosphates Download PDFInfo
- Publication number
- DE102004051932A1 DE102004051932A1 DE102004051932A DE102004051932A DE102004051932A1 DE 102004051932 A1 DE102004051932 A1 DE 102004051932A1 DE 102004051932 A DE102004051932 A DE 102004051932A DE 102004051932 A DE102004051932 A DE 102004051932A DE 102004051932 A1 DE102004051932 A1 DE 102004051932A1
- Authority
- DE
- Germany
- Prior art keywords
- alkaline earth
- surimi
- phosphate
- calcium
- whiteness
- 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.)
- Ceased
Links
- 229910019142 PO4 Inorganic materials 0.000 title claims abstract description 10
- 235000021317 phosphate Nutrition 0.000 title claims abstract description 10
- 150000003013 phosphoric acid derivatives Chemical class 0.000 title claims abstract description 7
- 235000019465 surimi Nutrition 0.000 claims abstract description 19
- 239000000047 product Substances 0.000 claims description 11
- 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 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 4
- 235000011010 calcium phosphates Nutrition 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 229920000388 Polyphosphate Polymers 0.000 claims description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 2
- 150000001342 alkaline earth metals Chemical class 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 2
- 235000011180 diphosphates Nutrition 0.000 claims description 2
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 claims description 2
- 239000004137 magnesium phosphate Substances 0.000 claims description 2
- 229910000157 magnesium phosphate Inorganic materials 0.000 claims description 2
- 229960002261 magnesium phosphate Drugs 0.000 claims description 2
- 235000010994 magnesium phosphates Nutrition 0.000 claims description 2
- 239000001205 polyphosphate Substances 0.000 claims description 2
- 235000011176 polyphosphates Nutrition 0.000 claims description 2
- 229910000316 alkaline earth metal phosphate Inorganic materials 0.000 claims 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 16
- 229910000019 calcium carbonate Inorganic materials 0.000 description 8
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 229910052588 hydroxylapatite Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical class [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 2
- 239000004408 titanium dioxide Substances 0.000 description 2
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000012463 white pigment Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Erdalkaliphosphate werden zur Verbesserung des Weißgrades von Surimi und Surimiprodukten verwendet.Alkaline earth phosphates are used to improve the whiteness of surimi and surimi products.
Description
Surimi ist ein Fischprodukt auf der Basis von Fischeiweiß. Es ist ein fast geruchs- und geschmacksfreies Erzeugnis und hat einen hohen Wasser- und Einweißanteil. Zur Herstellung von Surimi werden zuerst aus dem Eiweiß von Seefischen wasserlösliche Bestandteile herausextrahiert. Nach dem Entwässern wird die so entstehende Fischpaste unter Zugabe von gefrierstabilisierenden Zusatzstoffen, wie Alkaliphosphaten und Sorbitol fein zerkleinert, in Formen gepreßt und zu Blöcken tiefgefroren.surimi is a fish product based on fish protein. It is an almost odorless and tasteless product and has a high Water and protein content. For the production of surimi are first made from the protein of sea fish water-soluble Extracted components. After dewatering, the resulting Fish paste with the addition of freeze-stabilizing additives, as alkali phosphates and sorbitol finely crushed, pressed into molds and to blocks frozen.
Bei Bedarf werden diese Blöcke aufgetaut, durch weitere Zutaten und Behandlung verfeinert, zu den entsprechenden Endprodukten geformt und wärmebehandelt. Eine solche spezielle Behandlung besteht in der Erzeugung muskelfaserähnlicher Strukturen in der Fischpaste. Bei der Weiterverarbeitung wird die Fischpaste häufig angefärbt, beispielsweise mit hummerfarbigem Farbstoff, und die angefärbten Produkte werden in die Form von Krebsschwänzen gebracht bzw. als Krebsfleischimitate angeboten. Weitere Einzelheiten über Struktur und Verfahren zur Herstellung von Surimi und Su rimiprodukten finden sich in „Jae W. Park, „Surimi and Surime Sea Food, 2000, Marcel Dekker Inc., New York, Basel, Seiten 426 – 435".at Need these blocks thawed, refined by further ingredients and treatment, to the appropriate End products molded and heat treated. One such special treatment is the production of muscle fiber-like ones Structures in fish paste. In further processing, the Fish paste often stained, for example, with lobster dye, and the stained products become in the form of crab tails brought or offered as crab meat imitations. More details about structure and methods of making surimi and rimi products in "Jae W. Park, "Surimi and Surime Sea Food, 2000, Marcel Dekker Inc., New York, Basel, Pages 426 - 435 ".
Der Verbraucher von Surimi und Surimiprodukten legt erfahrungsgemäß Wert auf einen hohen Weißgrad, was auch für gefärbte Surimiprodukte gilt, da eine bräunliche oder gräuliche Grundfarbe zu einer Verfälschung der Farbtöne führt.Of the Consumers of surimi and surimi products are known to value a high degree of whiteness, which also for colored Surimi products are considered a brownish or grayish ones Basic color to a falsification the shades leads.
Zur Verbesserung des Weißgrades wird neben pflanzlichen Ölen insbesondere Titandioxid in einer Konzentration von 0,02 bis 0,06% als Weißpigment zugesetzt. Ein solcher Farbstoffzusatz muß deklariert werden, und man kann nur begrenzte Mengen zusetzen. Der Zusatz eines solchen Farbstoffs kann beim Verbraucher die Kaufentscheidung negativ beeinflussen. Aus diesem Grund wird zur Verbesserung des Weißgrades häufig und in großem Umfang Calciumcarbonat eingesetzt, welches ein weitverbreiteter und allgemein zugelassener Lebensmittelzusatzstoff ist. Calciumcarbonat hat jedoch eine gewisse Löslichkeit, und die entstehenden Calciumionen wirken sich negativ auf die Struktur und Elastizität des Produktes aus. Wohl aus diesem Grund bekommt man bei Verwendung von Calciumcarbonat in Surimiprodukten eine unerwünschte, unangenehme Geschmackskomponente. Durch Verzehren zusammen mit sauren Marinaden oder Salatsoßen kann weiterhin CO2 sich entwickeln.To improve the whiteness, titanium dioxide is added in addition to vegetable oils in a concentration of 0.02 to 0.06% as white pigment. Such a dye additive must be declared, and you can enforce only limited amounts. The addition of such a dye can adversely affect the consumer's purchasing decision. For this reason, calcium carbonate, which is a widely used and widely approved food additive, is widely and widely used to improve whiteness. However, calcium carbonate has some solubility and the resulting calcium ions adversely affect the structure and elasticity of the product. Probably for this reason you get when using calcium carbonate in surimi products an undesirable, unpleasant taste component. By eating together with sour marinades or salad dressings, CO 2 can continue to develop.
Die der Erfindung zugrundeliegende Aufgabe besteht somit darin, Zusatzstoffe zu finden, die den Weißgrad von Surimi und Surimiprodukten nachhaltig verbessern, ohne daß die oben diskutierten Nachteile von Calciumcarbonat auftreten.The The object underlying the invention is therefore additives to find the whiteness of surimi and surimi products sustainably improve without the above discussed disadvantages of calcium carbonate occur.
Diese Aufgabe wird erfindungsgemäß gelöst, indem man zur Verbesserung des Weißgrades von Surimi und Surimiprodukten Erdalkaliphosphat verwendet.These The object is achieved according to the invention by one to improve the whiteness used by surimi and surimi products alkaline earth phosphate.
Es war überraschend, daß eine wesentliche Verbesserung des Weißgrades von Surimi und Surimiprodukten erhalten wird, wenn man Erdalkaliphosphat verwendet. Unter den Erdalkaliphosphaten sind aus praktischen Gründen Calcium- und Magnesiumphosphat, besonders Calciumphosphat und bei diesem Hydroxylapatit und β-Tricalciumorthophosphat für den beanspruchten Zweck bevorzugt.It was surprising that one Significant improvement in the whiteness of surimi and surimi products is obtained when using alkaline earth phosphate. Among the alkaline earth phosphates are for practical reasons Calcium and magnesium phosphate, especially calcium phosphate and at this hydroxyapatite and β-tricalcium orthophosphate for the claimed purpose preferred.
Die bevorzugte Menge von zugesetztem Calciumorthophosphat liegt, bezogen auf das Gewicht des Endproduktes, vorzugsweise im Bereich von 0,1 bis 5 Gew.-%, besonders im Bereich von 0,3 bis 3 Gew.-%, insbesondere im Bereich von 0,5 bis 3 Gew.-%, jeweils bezogen auf das Gewicht des Endproduktes.The preferred amount of added calcium orthophosphate is based on the weight of the final product, preferably in the range of 0.1 to 5 wt .-%, especially in the range of 0.3 to 3 wt .-%, in particular in the range of 0.5 to 3 wt .-%, each based on the weight of the final product.
Als Zusatzstoffe kommen weiterhin Di- und Triorthophosphate der Erdalkalimetalle sowie kondensierte Phosphate, wie Pyrophosphat und Polyphosphat insbesondere von Calcium in Betracht. Krite rien für die Brauchbarkeit im vorliegenden Zusammenhang sind, ob eine Verbesserung des Weißgrades eintritt und ob die Löslichkeit ausreichend gering ist.When Additives continue to come di- and Triorthophosphate the alkaline earth metals and condensed phosphates such as pyrophosphate and polyphosphate especially of calcium into consideration. Criteria for usability in the present context are whether an improvement in whiteness occurs and whether the solubility is sufficiently low.
Selbstverständlich können in Verbindung mit den Erdalkaliphosphaten Kombinationen derselben mit bekannten Aufhellungsmitteln eingesetzt werden.Of course, in Compound with the alkaline earth phosphates combinations thereof with known Brightening agents are used.
Durch den Zusatz von Tricalciumphosphat wird die Struktur des Fischproduktes nicht beeinträchtigt, unerwarteterweise aber andererseits der Weißgrad signifikant verbessert, ohne den Geschmack wie bei Zusatz von Calciumcarbonat zu verschlechtern. So kann man mit Hilfe der vorliegenden Erfindung den Zusatz von Titandioxid und Calciumcarbonat vollständig vermeiden.By The addition of tricalcium phosphate is the structure of the fish product not impaired, unexpectedly but on the other hand the whiteness significantly improved without the taste as with the addition of calcium carbonate to worsen. So you can with the help of the present invention completely avoid the addition of titanium dioxide and calcium carbonate.
In
der üblichen
Weise wurde Surimi, wie oben, insbesondere im ersten Absatz auf
S. 1 ausführlich
dargestellt wurde, bereitet. Einzelnen wurde für jeden der Versuche ein eßbares Gemisch
wie folgt hergestellt: 
Die drei zu untersuchenden Verbindungen Hydroxylapatit, β-Tricalciumphosphat (beide erfindungsgemäß verwendet) und Calciumcarbonat (Stand der Technik) wurden jeweils in einer Menge von 0,5, 1,0 und 5 Gewichtsteilen hinsichtlich des Weißgrades untersucht. Bei den in der Tabelle angegebenen Mengen handelt es sich um Gewichtsteile.The three compounds to be tested: hydroxyapatite, β-tricalcium phosphate (both used according to the invention) and calcium carbonate (prior art) were each in a Amount of 0.5, 1.0 and 5 parts by weight in terms of whiteness examined. The quantities indicated in the table are about parts by weight.
Die Gemische wurden jeweils getrennt von den anderen gekocht, sodann wurde der Weißgrad in Form des L*-Wetes bestimmt.The Mixtures were each cooked separately from the others, then became the whiteness determined in the form of the L * weather.
Das
in der Zeichnung als
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102004051932A DE102004051932A1 (en) | 2004-10-25 | 2004-10-25 | Use of alkaline earth phosphates |
| PCT/EP2005/055524 WO2006045792A1 (en) | 2004-10-25 | 2005-10-25 | Use of alkaline earth phosphates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102004051932A DE102004051932A1 (en) | 2004-10-25 | 2004-10-25 | Use of alkaline earth phosphates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE102004051932A1 true DE102004051932A1 (en) | 2006-04-27 |
Family
ID=35708759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE102004051932A Ceased DE102004051932A1 (en) | 2004-10-25 | 2004-10-25 | Use of alkaline earth phosphates |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE102004051932A1 (en) |
| WO (1) | WO2006045792A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2620720A1 (en) * | 1975-05-13 | 1976-11-25 | Interox Chemicals Ltd | METHOD OF BLEACHING FISH MEAT |
| JPS58201964A (en) * | 1982-05-17 | 1983-11-25 | Takeda Chem Ind Ltd | Composition for fish and cattle meat paste product and preparation of fish or cattle meat paste product |
| JPH05103637A (en) * | 1991-10-16 | 1993-04-27 | Nitta Gelatin Inc | Method for improving quality of marine paste product and quality improver |
| US5456938A (en) * | 1993-01-27 | 1995-10-10 | Penwest Foods Co. | Cryoprotected surimi product |
| EP1005797A2 (en) * | 1998-12-02 | 2000-06-07 | Tetsuya Sugino | Processed meat food and method for producing it |
| EP1051919A1 (en) * | 1999-05-10 | 2000-11-15 | Sugiyo Co., Ltd. | Surimi product and process for preparing same |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4060642A (en) * | 1974-12-16 | 1977-11-29 | Tokai Regional Fisheries Research Laboratory | Concentrated proteinaceous food material from marine animal meat |
| US4060644A (en) * | 1976-02-09 | 1977-11-29 | Interox Chemicals Limited | Bleaching |
| JPS557017A (en) * | 1978-06-28 | 1980-01-18 | Kao Corp | Preparation of ground fish meat |
| JPS59205963A (en) * | 1983-05-09 | 1984-11-21 | Japan Organo Co Ltd | Production of frozen ground fish meat |
| JPH0679549B2 (en) * | 1985-06-14 | 1994-10-12 | 東和化成工業株式会社 | Clear liquid whiteness improving agent for frozen fish meat surimi or fish paste product and method of using the same |
-
2004
- 2004-10-25 DE DE102004051932A patent/DE102004051932A1/en not_active Ceased
-
2005
- 2005-10-25 WO PCT/EP2005/055524 patent/WO2006045792A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2620720A1 (en) * | 1975-05-13 | 1976-11-25 | Interox Chemicals Ltd | METHOD OF BLEACHING FISH MEAT |
| JPS58201964A (en) * | 1982-05-17 | 1983-11-25 | Takeda Chem Ind Ltd | Composition for fish and cattle meat paste product and preparation of fish or cattle meat paste product |
| JPH05103637A (en) * | 1991-10-16 | 1993-04-27 | Nitta Gelatin Inc | Method for improving quality of marine paste product and quality improver |
| US5456938A (en) * | 1993-01-27 | 1995-10-10 | Penwest Foods Co. | Cryoprotected surimi product |
| EP1005797A2 (en) * | 1998-12-02 | 2000-06-07 | Tetsuya Sugino | Processed meat food and method for producing it |
| EP1051919A1 (en) * | 1999-05-10 | 2000-11-15 | Sugiyo Co., Ltd. | Surimi product and process for preparing same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2006045792A1 (en) | 2006-05-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OM8 | Search report available as to paragraph 43 lit. 1 sentence 1 patent law | ||
| 8110 | Request for examination paragraph 44 | ||
| 8131 | Rejection |