ES2653793T3 - Proceso mejorado de preparación de harina de soja fermentada - Google Patents
Proceso mejorado de preparación de harina de soja fermentada Download PDFInfo
- Publication number
- ES2653793T3 ES2653793T3 ES15166938.9T ES15166938T ES2653793T3 ES 2653793 T3 ES2653793 T3 ES 2653793T3 ES 15166938 T ES15166938 T ES 15166938T ES 2653793 T3 ES2653793 T3 ES 2653793T3
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- ES
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- Prior art keywords
- soybean meal
- fermented soybean
- fermented
- improved process
- preparing fermented
- Prior art date
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- 235000019764 Soybean Meal Nutrition 0.000 title abstract description 18
- 239000004455 soybean meal Substances 0.000 title abstract description 18
- 238000000034 method Methods 0.000 title description 2
- 238000012546 transfer Methods 0.000 abstract description 13
- 238000001035 drying Methods 0.000 abstract description 9
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/085—Bacillus cereus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/11—Bacillus megaterium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/24—Lactobacillus brevis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Animal Husbandry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Sustainable Development (AREA)
- Birds (AREA)
- Physiology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Medicinal Chemistry (AREA)
- Virology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Beans For Foods Or Fodder (AREA)
- Fodder In General (AREA)
Abstract
Un procedimiento de preparación de harina de soja fermentada, que comprende: (a) fermentar la harina de soja; (b) transferir por corriente inducida la harina de soja fermentada a un aparato de secado realizado ajustando el contenido de humedad de la harina de soja fermentada para que sea 32 % (p/p) o menor; y (c) secar la harina de soja fermentada en el aparato de secado.
Description
para obtener la harina de soja fermentada. A continuación, mientras se transfería por corriente inducida la harina de soja fermentada respectiva con un contenido de humedad ajustado a través de una tubería de transferencia, se compararon la capacidad de transferencia, la posibilidad de cierre de la tubería de transferencia y la posibilidad de transferencia por corriente inducida (Tabla 1). En este momento, la humedad relativa del interior del aparato de fermentación que realizaba la fermentación se ajustó a un intervalo de 50 a 60 %.
[Tabla 1]
- Capacidad de transferencia y potencial de la transferencia por corriente inducida de acuerdo con elcontenido de humedad de la harina de soja fermentada
- Contenido de humedad (%)
- Agitación o no Capacidad de transferencia (tonelada/hora) Cierre de tubería de transferencia Posibilidad de transferencia porcorriente inducida
- 28
- O 5,0 Sin cierre Posible
- 32
- O 4,3 Cierre local Posible
- 35
- X 3,0 Cierre de superficie curva Imposible
- 40
- X 2,0 Cierre completo Imposible
Como se muestra en la Tabla 1, se ha confirmado que, cuando el contenido de agua contenido en la harina de soja fermentada es de 32 % o menos y la capacidad de transferencia es mayor de 4 toneladas por hora, podría aplicarse 10 al procedimiento de transferencia por corriente inducida.
Ejemplo 3: Determinación de las condiciones de secado de la harina de soja fermentada
Usando el aparato de secado piloto continuo, se determinaron las condiciones para realizar simultáneamente esterilización y secado. Específicamente, la harina de soja fermentada por estado sólido del Ejemplo 1 se inoculó artificialmente con de 1,0 a 109 a 2,0 a 109 ufc/g de organismos indicadores y se agitó con tratamiento de aire 15 caliente de 70 ºC para ajustar el contenido de humedad en la harina de soja fermentada a 32 %. La harina de soja fermentada ajustada se puso en el aparato de secado piloto continuo, mantenido a una cantidad de entrada de 2,0 kg/h, se secó, con movimiento, a una temperatura de 70 a 90 ºC durante de 0 a 60 minutos y se enfrió. A continuación, se midieron y se compararon el contenido de humedad, el nivel de desnaturalización de la proteína (KOH (%)) y el nivel de esterilización del organismo indicador (Log) contenido en la harina de soja fermentada
20 secada (Tabla 2).
[Tabla 2]
- Comparación de calidad de la harina de soja fermentada secada de acuerdo con las condiciones de secado de la harina de soja fermentada
- Grupo de ensayo
- Temperatura(ºC) Tiempo (min) Contenido de humedad (%) KOH (%) Esterilización de organismo indicador (Log)
- 1
- 70 0 33,3 66,8 0,0
- 2
- 70 30 9,1 71,8 0,0
- 3
- 70 40 5,6 73,6 3,3
- 4
- 70 50 4,7 69,7 2,5
- 5
- 70 60 4,1 68,9 4,9
- 6
- 75 25 9,6 69,2 2,2
- 7
- 75 35 8,4 70,9 6,9
- 8
- 75 55 3,9 69,5 14,7
- 9
- 80 10 14,1 75,1 2,8
- 10
- 80 20 9,7 76,4 9,0
- 11
- 90 10 13,7 75,3 2,6
- 12
- 90 15 10,6 76,7 6,8
6
[Tabla 4]
- Efecto de la mejora de la productividad en la preparación de harina de soja fermentada de acuerdo con el uso de aparatode secado continuo
- Clase
- Unidad Resultado de la operación Comentario
- Existente
- Mejora
- Productividad
- Tiempo de proceso Tiempo 48 36 32 % de aumento en la producción anual
- Utilidad
- Unidad básica de vapor Unidad básica eléctrica Unidad básica de agua Relativa (%) 100 100 100 87 92 71 Reducción del 13 % de vapor Reducción del 8 % eléctrica Reducción del 29 % de agua
- Calidad
- KOH % -5 3 aumento del 8 % de KOH
Como se muestra en la Tabla 4, cuando los procesos de fermentación en estado sólido y secado para la harina de soja fermentada se separaron ajustando el material fermentado con el contenido de humedad disponible para
5 transferencia por corriente inducida después de fermentación en estado sólido, se consiguieron efectos tales como un aumento del 32 % en la productividad, ahorros en utilidad y una baja tasa de desnaturalización de proteínas y por lo tanto podría prepararse económicamente una harina de soja fermentada de alta calidad.
Esto puede resolver los problemas que provocan una reducción en la tasa operativa del equipamiento de fermentación y un aumento de los costes de producción asociados con el proceso convencional para producir harina
10 de soja fermentada y que hace la calidad de producto no uniforme debido al desequilibrio de acondicionamiento de aire parcial a la vista las características del aparato de fermentación. También tiene la ventaja de permitir evitar el daño al equipamiento y el envejecimiento debido a la sobrecarga durante el secado usando un aparato de fermentación, reduciendo de este modo los costes de mantenimiento y prolongando la vida útil.
8
Claims (1)
-
imagen1
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20140055625 | 2014-05-09 | ||
| KR1020140055625A KR101833093B1 (ko) | 2014-05-09 | 2014-05-09 | 개량된 발효 대두박의 제조방법 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2653793T3 true ES2653793T3 (es) | 2018-02-08 |
Family
ID=53199792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES15166938.9T Active ES2653793T3 (es) | 2014-05-09 | 2015-05-08 | Proceso mejorado de preparación de harina de soja fermentada |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US10136661B2 (es) |
| EP (1) | EP2941967B1 (es) |
| JP (1) | JP5913686B2 (es) |
| KR (1) | KR101833093B1 (es) |
| CN (1) | CN105076687B (es) |
| AR (1) | AR100350A1 (es) |
| BR (1) | BR102015010554B1 (es) |
| DK (1) | DK2941967T3 (es) |
| ES (1) | ES2653793T3 (es) |
| MY (1) | MY172601A (es) |
| NO (1) | NO2941967T3 (es) |
| PT (1) | PT2941967T (es) |
| TW (1) | TWI574630B (es) |
| WO (1) | WO2015170855A1 (es) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10763985B2 (en) | 2016-01-11 | 2020-09-01 | Nokia Solutions And Networks Oy | Control channel design and use for narrow band communication |
| WO2018043795A1 (ko) | 2016-08-31 | 2018-03-08 | 씨제이제일제당(주) | 분말 장류의 제조 방법 |
| CN106820215B (zh) * | 2016-12-26 | 2019-01-22 | 重庆保卫食品有限公司 | 用于豆类胚芽的取出方法 |
| KR101909375B1 (ko) * | 2017-02-28 | 2018-10-18 | 씨제이제일제당 (주) | 발효 구아밀(Guar meal) 제조방법 |
| CN109258926A (zh) * | 2017-07-17 | 2019-01-25 | 沈阳市克达饲料有限公司 | 一种体外预处理饲料及其制备方法 |
| KR102236335B1 (ko) * | 2017-08-31 | 2021-04-06 | 씨제이제일제당 주식회사 | 저수분에서 가수분해된 대두 단백 농축물 및 그 제조 방법 |
| WO2019045492A2 (en) * | 2017-08-31 | 2019-03-07 | Cj Cheiljedang Corporation | HYDROLYZED SOY PROTEIN CONCENTRATE UNDER LOW MOISTURE CONDITION AND PREPARATION METHOD THEREOF |
| KR102051748B1 (ko) * | 2018-05-08 | 2019-12-03 | 이장형 | 메주 제조 장치 |
| KR102134365B1 (ko) | 2018-10-31 | 2020-07-16 | 씨제이제일제당 주식회사 | 대두 단백 농축물의 가수분해물을 제조하는 방법 |
| US20210282428A1 (en) * | 2019-03-29 | 2021-09-16 | Indian Council Of Agricultural Research | Microbial method for production of protein isolate/concentrate from oilseed cakes/meals |
| CN110074261A (zh) * | 2019-06-06 | 2019-08-02 | 湖南良平农牧发展有限公司 | 一种湿鲜发酵豆粕的加工工艺 |
| CN111096368A (zh) * | 2019-12-17 | 2020-05-05 | 顾霆 | 一种大豆奶粉营养物质拆分的方法 |
| KR102614506B1 (ko) * | 2020-07-22 | 2023-12-26 | 정남수 | 검은콩 발효 분말 제조방법 및 이에 의해 제조된 검은콩 발효 분말 |
| CN113397044A (zh) * | 2021-06-10 | 2021-09-17 | 中国农业大学 | 一种大豆球蛋白高降解率的发酵豆粕及其制备方法 |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2774899B2 (ja) * | 1992-03-25 | 1998-07-09 | 京都府 | 養殖魚用餌料の製造方法 |
| CN2138113Y (zh) * | 1992-09-25 | 1993-07-14 | 贾义旭 | 涡射式风运粮棉上垛机 |
| JPH06206786A (ja) * | 1993-01-12 | 1994-07-26 | Kougi Kk | 未乾燥廃棄物の醗酵乾燥装置 |
| KR100372159B1 (ko) * | 2000-05-19 | 2003-02-14 | 주식회사 바이오알앤즈 | 미생물을 이용한 사료첨가제 제조방법 및 이에 따라제조된 사료첨가제 |
| US20080044501A1 (en) * | 2006-08-16 | 2008-02-21 | Genebiotech Co. Ltd. | Fermented soybean products and methods of producing them |
| CN201104783Y (zh) * | 2007-12-25 | 2008-08-27 | 刘魁 | 一种米糊、全豆豆浆机 |
| CN201331249Y (zh) * | 2008-12-30 | 2009-10-21 | 曾占强 | 分淋涡流式烘干机 |
| WO2011031020A2 (en) * | 2009-09-09 | 2011-03-17 | Cj Cheiljedang Corporation | Method for preparing a fermented soybean meal using bacillus strains |
| KR101139027B1 (ko) * | 2009-09-09 | 2012-04-27 | 씨제이제일제당 (주) | 바실러스균을 이용한 발효 대두박의 제조방법 |
| KR101157618B1 (ko) * | 2009-09-30 | 2012-06-19 | 이소영 | 대두단백질의 제조방법 및 이로부터 제조된 대두단백질을 포함하는 사료 조성물 |
| WO2012011600A1 (ja) | 2010-07-23 | 2012-01-26 | 北海道特殊飼料株式会社 | 乾燥装置及び乾燥方法 |
| CN103263066A (zh) * | 2013-05-22 | 2013-08-28 | 安徽天邦生物技术有限公司 | 一种立体固态发酵豆粕的发酵罐装置 |
-
2014
- 2014-05-09 KR KR1020140055625A patent/KR101833093B1/ko active IP Right Grant
-
2015
- 2015-04-30 WO PCT/KR2015/004405 patent/WO2015170855A1/ko active Application Filing
- 2015-05-07 MY MYPI2015001201A patent/MY172601A/en unknown
- 2015-05-08 AR ARP150101408A patent/AR100350A1/es active IP Right Grant
- 2015-05-08 BR BR102015010554-1A patent/BR102015010554B1/pt active IP Right Grant
- 2015-05-08 TW TW104114749A patent/TWI574630B/zh active
- 2015-05-08 EP EP15166938.9A patent/EP2941967B1/en active Active
- 2015-05-08 JP JP2015096015A patent/JP5913686B2/ja active Active
- 2015-05-08 DK DK15166938.9T patent/DK2941967T3/en active
- 2015-05-08 ES ES15166938.9T patent/ES2653793T3/es active Active
- 2015-05-08 NO NO15166938A patent/NO2941967T3/no unknown
- 2015-05-08 PT PT151669389T patent/PT2941967T/pt unknown
- 2015-05-11 CN CN201510236139.0A patent/CN105076687B/zh active Active
- 2015-05-11 US US14/708,918 patent/US10136661B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| US20160015055A1 (en) | 2016-01-21 |
| EP2941967B1 (en) | 2017-09-27 |
| TW201545661A (zh) | 2015-12-16 |
| NO2941967T3 (es) | 2018-02-24 |
| MY172601A (en) | 2019-12-05 |
| JP5913686B2 (ja) | 2016-04-27 |
| EP2941967A1 (en) | 2015-11-11 |
| AR100350A1 (es) | 2016-09-28 |
| BR102015010554B1 (pt) | 2021-02-17 |
| US10136661B2 (en) | 2018-11-27 |
| KR20150129238A (ko) | 2015-11-19 |
| CN105076687B (zh) | 2019-10-18 |
| JP2015213504A (ja) | 2015-12-03 |
| KR101833093B1 (ko) | 2018-04-16 |
| TWI574630B (zh) | 2017-03-21 |
| DK2941967T3 (en) | 2018-01-08 |
| PT2941967T (pt) | 2017-12-26 |
| CN105076687A (zh) | 2015-11-25 |
| WO2015170855A1 (ko) | 2015-11-12 |
| BR102015010554A2 (pt) | 2015-12-15 |
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