JP2008113572A - 易分散安定剤 - Google Patents
易分散安定剤 Download PDFInfo
- Publication number
- JP2008113572A JP2008113572A JP2006297587A JP2006297587A JP2008113572A JP 2008113572 A JP2008113572 A JP 2008113572A JP 2006297587 A JP2006297587 A JP 2006297587A JP 2006297587 A JP2006297587 A JP 2006297587A JP 2008113572 A JP2008113572 A JP 2008113572A
- Authority
- JP
- Japan
- Prior art keywords
- crystalline cellulose
- dispersion stabilizer
- water
- weight
- foods
- 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.)
- Granted
Links
- 239000003381 stabilizer Substances 0.000 title claims abstract description 68
- 239000006185 dispersion Substances 0.000 title claims abstract description 65
- 229920002678 cellulose Polymers 0.000 claims abstract description 69
- 239000001913 cellulose Substances 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 52
- 235000021056 liquid food Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 abstract description 23
- 239000000725 suspension Substances 0.000 abstract description 19
- 238000004945 emulsification Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 description 65
- 238000000926 separation method Methods 0.000 description 32
- 239000002245 particle Substances 0.000 description 22
- 239000000203 mixture Substances 0.000 description 20
- 229920001353 Dextrin Polymers 0.000 description 19
- 239000004375 Dextrin Substances 0.000 description 19
- 244000299461 Theobroma cacao Species 0.000 description 19
- 235000009470 Theobroma cacao Nutrition 0.000 description 19
- 235000019425 dextrin Nutrition 0.000 description 19
- 239000003921 oil Substances 0.000 description 19
- 239000002131 composite material Substances 0.000 description 16
- 239000000306 component Substances 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000839 emulsion Substances 0.000 description 12
- 239000011521 glass Substances 0.000 description 10
- 238000010008 shearing Methods 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 10
- 239000000284 extract Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 238000001556 precipitation Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 229920000569 Gum karaya Polymers 0.000 description 6
- 241000934878 Sterculia Species 0.000 description 6
- 239000000231 karaya gum Substances 0.000 description 6
- 235000010494 karaya gum Nutrition 0.000 description 6
- 229940039371 karaya gum Drugs 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000008476 powdered milk Nutrition 0.000 description 6
- 210000000988 bone and bone Anatomy 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 102000039446 nucleic acids Human genes 0.000 description 3
- 108020004707 nucleic acids Proteins 0.000 description 3
- 150000007523 nucleic acids Chemical class 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005428 food component Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000003780 keratinization Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920001131 Pulp (paper) Polymers 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- BCAARMUWIRURQS-UHFFFAOYSA-N dicalcium;oxocalcium;silicate Chemical compound [Ca+2].[Ca+2].[Ca]=O.[O-][Si]([O-])([O-])[O-] BCAARMUWIRURQS-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000003232 water-soluble binding agent Substances 0.000 description 1
Landscapes
- Compositions Of Macromolecular Compounds (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
Abstract
【解決手段】結晶セルロースと水溶性ガムと糖類との少なくとも3成分からなり、前記結晶セルロースと前記水溶性ガムとの合計1重量部に対して前記糖類を1重量部を越えて30重量部以下となる割合で用い、前記の3成分を水に分散溶解して高圧ホモジナイザーにて4MPa以上150MPa以下の圧力条件下で磨砕し、次いで乾燥して得られたものであることを特徴とする易分散安定剤。
【選択図】 なし
Description
[実施例1]
[実施例2]
[比較例1]
[比較例2]
[実施例3]
[実施例4]
次に液体食品として、70℃の温水341gを用意し、これをプロペラ攪拌機を用いて400rpmで攪拌しながら、粗製ラード220g、調味料である商品名:チキンエキスS(ジェイティーフーズ社製)150g、同じく商品名:白豚湯(ジェイティーフーズ社製)70g、商品名:ポークエキスBL(ジェイティーフーズ社製)50g、濃い口醤油42g、商品名:エキストラートYP(ジェイティーフーズ社製)17g、ニボシエキス(ジェイティーフーズ社製)7gを加えたのち、続いて、あらかじめ混合した砂糖23g、食塩20g、核酸系調味料6g、キサンタンガム2g、上記で得た易分散安定剤24gを加え、攪拌しながらさらに加熱を続けて85℃に達したのち、さらに85℃で10分間攪拌して、液体食品である濃縮豚骨ラーメンスープFを得た。
[実施例5]
[比較例3]
[比較例4]
Claims (3)
- 結晶セルロースと水溶性ガムと糖類との少なくとも3成分からなり、前記結晶セルロースと前記水溶性ガムとの合計1重量部に対して前記糖類を1重量部を越えて30重量部以下となる割合で用い、前記の3成分を水に分散溶解して高圧ホモジナイザーにて4MPa以上150MPa以下の圧力条件下で磨砕し、次いで乾燥して得られたものであることを特徴とする易分散安定剤。
- 請求項1記載の易分散安定剤を含有することを特徴とする粉末食品。
- 請求項1記載の易分散安定剤を含有することを特徴とする液体食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006297587A JP4827692B2 (ja) | 2006-11-01 | 2006-11-01 | 易分散安定剤 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006297587A JP4827692B2 (ja) | 2006-11-01 | 2006-11-01 | 易分散安定剤 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2011130362A Division JP2011193880A (ja) | 2011-06-10 | 2011-06-10 | 易分散安定剤 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2008113572A true JP2008113572A (ja) | 2008-05-22 |
JP4827692B2 JP4827692B2 (ja) | 2011-11-30 |
Family
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JP2006297587A Active JP4827692B2 (ja) | 2006-11-01 | 2006-11-01 | 易分散安定剤 |
Country Status (1)
Country | Link |
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JP (1) | JP4827692B2 (ja) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008271879A (ja) * | 2007-04-27 | 2008-11-13 | Asahi Kasei Chemicals Corp | ソース組成物 |
JP2012000099A (ja) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | 易分散性粒状食品 |
JP2012029655A (ja) * | 2010-08-02 | 2012-02-16 | Nissin Frozen Foods Co Ltd | 濃縮液状スープ |
JP2013040228A (ja) * | 2011-08-11 | 2013-02-28 | Asahi Kasei Chemicals Corp | セルロース複合体 |
WO2013122127A1 (ja) * | 2012-02-14 | 2013-08-22 | 旭化成ケミカルズ株式会社 | セルロース組成物 |
JP2013226103A (ja) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | ベーカリー製品 |
JP2014023475A (ja) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | ゲル化剤 |
JP2019115370A (ja) * | 2013-06-26 | 2019-07-18 | 三菱ケミカルフーズ株式会社 | 粉末組成物、該粉末組成物の製造方法及び飲料 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5714771B2 (ja) * | 1977-10-08 | 1982-03-26 | ||
JPH07268129A (ja) * | 1991-09-30 | 1995-10-17 | Asahi Chem Ind Co Ltd | 水分散性の複合体とその製法 |
JP2004298848A (ja) * | 2003-04-01 | 2004-10-28 | Mitsubishi Chemicals Corp | 粉末状乳化安定剤組成物及びその製造方法 |
JP2005255617A (ja) * | 2004-03-11 | 2005-09-22 | Asahi Kasei Chemicals Corp | 微粒子状活性成分および多孔質セルロース凝集体含有固形製剤組成物 |
JP2006008857A (ja) * | 2004-06-25 | 2006-01-12 | Asahi Kasei Chemicals Corp | 高分散性セルロース組成物 |
JP2006290972A (ja) * | 2005-04-08 | 2006-10-26 | Asahi Kasei Chemicals Corp | 高分散性セルロース複合体と少なくとも1種の多糖類を含有するゲル化剤 |
JP2006296302A (ja) * | 2005-04-21 | 2006-11-02 | Asahi Kasei Chemicals Corp | 易分散安定剤とそれを含有する粉末食品または液体食品 |
-
2006
- 2006-11-01 JP JP2006297587A patent/JP4827692B2/ja active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5714771B2 (ja) * | 1977-10-08 | 1982-03-26 | ||
JPH07268129A (ja) * | 1991-09-30 | 1995-10-17 | Asahi Chem Ind Co Ltd | 水分散性の複合体とその製法 |
JP2004298848A (ja) * | 2003-04-01 | 2004-10-28 | Mitsubishi Chemicals Corp | 粉末状乳化安定剤組成物及びその製造方法 |
JP2005255617A (ja) * | 2004-03-11 | 2005-09-22 | Asahi Kasei Chemicals Corp | 微粒子状活性成分および多孔質セルロース凝集体含有固形製剤組成物 |
JP2006008857A (ja) * | 2004-06-25 | 2006-01-12 | Asahi Kasei Chemicals Corp | 高分散性セルロース組成物 |
JP2006290972A (ja) * | 2005-04-08 | 2006-10-26 | Asahi Kasei Chemicals Corp | 高分散性セルロース複合体と少なくとも1種の多糖類を含有するゲル化剤 |
JP2006296302A (ja) * | 2005-04-21 | 2006-11-02 | Asahi Kasei Chemicals Corp | 易分散安定剤とそれを含有する粉末食品または液体食品 |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008271879A (ja) * | 2007-04-27 | 2008-11-13 | Asahi Kasei Chemicals Corp | ソース組成物 |
JP2012000099A (ja) * | 2009-10-13 | 2012-01-05 | Asahi Kasei Chemicals Corp | 易分散性粒状食品 |
JP2012029655A (ja) * | 2010-08-02 | 2012-02-16 | Nissin Frozen Foods Co Ltd | 濃縮液状スープ |
JP2013040228A (ja) * | 2011-08-11 | 2013-02-28 | Asahi Kasei Chemicals Corp | セルロース複合体 |
WO2013122127A1 (ja) * | 2012-02-14 | 2013-08-22 | 旭化成ケミカルズ株式会社 | セルロース組成物 |
CN104114037A (zh) * | 2012-02-14 | 2014-10-22 | 旭化成化学株式会社 | 纤维素组合物 |
JPWO2013122127A1 (ja) * | 2012-02-14 | 2015-05-18 | 旭化成ケミカルズ株式会社 | セルロース組成物 |
JP2013226103A (ja) * | 2012-04-26 | 2013-11-07 | Asahi Kasei Chemicals Corp | ベーカリー製品 |
JP2014023475A (ja) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | ゲル化剤 |
JP2019115370A (ja) * | 2013-06-26 | 2019-07-18 | 三菱ケミカルフーズ株式会社 | 粉末組成物、該粉末組成物の製造方法及び飲料 |
JP2022027874A (ja) * | 2013-06-26 | 2022-02-14 | 三菱ケミカル株式会社 | 粉末組成物、該粉末組成物の製造方法及び飲料 |
JP7484876B2 (ja) | 2013-06-26 | 2024-05-16 | 三菱ケミカル株式会社 | 粉末組成物、該粉末組成物の製造方法及び飲料 |
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Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
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R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |