JP2011223903A - Heated food product - Google Patents
Heated food product Download PDFInfo
- Publication number
- JP2011223903A JP2011223903A JP2010095075A JP2010095075A JP2011223903A JP 2011223903 A JP2011223903 A JP 2011223903A JP 2010095075 A JP2010095075 A JP 2010095075A JP 2010095075 A JP2010095075 A JP 2010095075A JP 2011223903 A JP2011223903 A JP 2011223903A
- Authority
- JP
- Japan
- Prior art keywords
- nucleic acid
- food
- sucralose
- mass
- seasoning
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 235000000346 sugar Nutrition 0.000 claims abstract description 45
- 235000013336 milk Nutrition 0.000 claims abstract description 40
- 239000008267 milk Substances 0.000 claims abstract description 40
- 210000004080 milk Anatomy 0.000 claims abstract description 40
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 40
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 40
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 30
- 239000004376 Sucralose Substances 0.000 claims abstract description 22
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 22
- 235000019408 sucralose Nutrition 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 239000002336 ribonucleotide Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 2
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- INTPYBRGLGSMRA-WFIJOQBCSA-L disodium cytidine 5'-monophosphate Chemical compound [Na+].[Na+].O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP([O-])([O-])=O)O1 INTPYBRGLGSMRA-WFIJOQBCSA-L 0.000 claims description 2
- 235000013896 disodium guanylate Nutrition 0.000 claims description 2
- 235000013890 disodium inosinate Nutrition 0.000 claims description 2
- DJJCXFVJDGTHFX-XVFCMESISA-N uridine 5'-monophosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-N 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 description 15
- 239000007788 liquid Substances 0.000 description 14
- 239000011734 sodium Substances 0.000 description 11
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 9
- 239000006071 cream Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 229930091371 Fructose Natural products 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000021438 curry Nutrition 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 5
- 235000013162 Cocos nucifera Nutrition 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000019534 high fructose corn syrup Nutrition 0.000 description 4
- 235000008519 pasta sauces Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- GRSZFWQUAKGDAV-KQYNXXCUSA-L IMP(2-) Chemical compound O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(N=CNC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-L 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229930195712 glutamate Natural products 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- IERHLVCPSMICTF-XVFCMESISA-N cytidine 5'-monophosphate Chemical compound O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(O)=O)O1 IERHLVCPSMICTF-XVFCMESISA-N 0.000 description 1
- KURVIXMFFSNONZ-WFIJOQBCSA-L disodium;[(2r,3s,4r,5r)-5-(2,4-dioxopyrimidin-1-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(=O)NC(=O)C=C1 KURVIXMFFSNONZ-WFIJOQBCSA-L 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- MNQZXJOMYWMBOU-UHFFFAOYSA-N glyceraldehyde Chemical compound OCC(O)C=O MNQZXJOMYWMBOU-UHFFFAOYSA-N 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は加熱済食品及びその製造方法に関するものである。 The present invention relates to a heated food and a method for producing the same.
レトルトハヤシやカレー等には、乳原料（例えば、粉乳１．０質量％等）を添加して、特有の風味（まろやかさ＋まとまり＋コク＋後引き）を達成している。
一方、乳アレルギー対応等のために、乳原料を含有しない製品を調製する場合には、乳原料の含有量を減らしたり、無くす必要があるが、例えば、粉乳の量を０．１質量％まで減らすと、前記特有の風味がなくなるという問題がある。
特許文献１には、ホワイトソース含有食品の風味を向上させるためにスクラロースを添加することが記載されている。しかしながら、特許文献１によると、前記風味の向上は、凍結解凍時の澱粉の老化などを防止することによるものであり、乳原料の代わりに、乳原料特有の風味を付与することを目的とするものではない。
乳原料をフリーにしたり、減量した場合にも、前記の風味が達成可能な技術を提供することが求められる。
A milk raw material (for example, 1.0% by mass of milk powder) is added to retort Hayashi, curry, and the like to achieve a unique flavor (mellowness + massage + boil + post-draw).
On the other hand, when preparing a product that does not contain milk raw materials for dealing with milk allergies, it is necessary to reduce or eliminate the content of milk raw materials. For example, the amount of powdered milk can be reduced to 0.1% by mass. If it is reduced, there is a problem that the characteristic flavor is lost.
Patent Document 1 describes that sucralose is added to improve the flavor of a white sauce-containing food. However, according to Patent Document 1, the improvement of the flavor is due to prevention of starch aging at the time of freezing and thawing, and the purpose is to give a flavor peculiar to the milk raw material instead of the milk raw material. It is not a thing.
It is required to provide a technology that can achieve the above-mentioned flavor even when milk raw materials are made free or reduced.
本発明は、乳原料以外の原料を使用して、乳原料特有の風味を付与した加熱済食品を供することを目的とする。 An object of this invention is to provide the heated food which gave the flavor peculiar to a milk raw material using raw materials other than a milk raw material.
本発明は、スクラロース、核酸系調味料及び還元糖を含有することを特徴とする加熱済食品を提供する。
本発明は、また、スクラロース、核酸系調味料及び還元糖を含有することによって乳原料由来の風味を付与したことを特徴とする加熱済食品を提供する。
本発明は、また、スクラロース、核酸系調味料及び還元糖を含有し、かつ、乳原料を実質的に含有しないことを特徴とする加熱済食品を提供する。
本発明は、また、０．０００１〜０．０３質量％のスクラロース、０．００１〜２質量％の核酸及び０．５〜１５質量％の還元糖を含有することを特徴とする加熱済食品を提供する。
本発明は、また、スクラロース、核酸系調味料及び還元糖を含有する配合物に加熱処理を施すことを特徴とする加熱済食品の製造方法を提供する。
本発明は、また、食品にスクラロース、核酸系調味料及び還元糖を配合し、次いで加熱処理を施すことにより、食品に乳原料由来の風味を付与する方法を提供する。
The present invention provides a heated food comprising sucralose, a nucleic acid seasoning and a reducing sugar.
The present invention also provides a heated food characterized by imparting a flavor derived from a milk raw material by containing sucralose, a nucleic acid seasoning and a reducing sugar.
The present invention also provides a heated food containing sucralose, a nucleic acid seasoning and a reducing sugar, and substantially free from milk ingredients.
The present invention also provides a heated food comprising 0.0001 to 0.03% by mass of sucralose, 0.001 to 2% by mass of nucleic acid and 0.5 to 15% by mass of reducing sugar. provide.
The present invention also provides a method for producing a heated food characterized by subjecting a formulation containing sucralose, a nucleic acid seasoning and a reducing sugar to heat treatment.
The present invention also provides a method for imparting a flavor derived from dairy ingredients to a food by blending the food with sucralose, a nucleic acid-based seasoning and a reducing sugar, followed by heat treatment.
本発明により、乳原料以外の原料を使用して、乳原料特有の風味を付与した加熱済食品を供することができる。これにより、例えば乳原料を使用しない、アレルギー体質の人でも、おしいく食べることができる加熱済食品を提供することができる。 According to the present invention, it is possible to provide a heated food provided with a flavor unique to milk raw materials by using raw materials other than milk raw materials. Thereby, for example, even a person with allergies who does not use milk ingredients can provide a heated food that can be eaten deliciously.
本発明の加熱済食品は、スクラロース、核酸系調味料及び還元糖を含有する。
本発明の加熱済食品としては、レトルト食品、無菌充填食品（殺菌した食品を、無菌的に容器に充填したもの）、チルド食品（容器に充填した食品を、レトルト食品と比べて低温で加熱殺菌処理したもの）などが挙げられる。煮込み等により、加熱調理した食品も含まれる。また、本発明の加熱済食品としては、クリームシチュー、ポタージュ、スープ、カレー、ハヤシ、パスタソース、クリーム系のスプレッド、フィリングなどが挙げられる。本発明の加熱済食品は、好ましくはハヤシ、カレー、クリームシチュー、パスタソースなどである。加熱処理の条件としては、好ましくは８０℃以上で１５〜１５０分間であり、より好ましくは８０〜１３０℃で３０〜９０分間である。
加熱済食品中のスクラロースの含有量は、好ましくは０．０００１〜０．０３質量％であり、より好ましくは０．００１〜０．０１質量％である。
The heated food of the present invention contains sucralose, a nucleic acid seasoning and a reducing sugar.
Examples of the heated food of the present invention include retort food, aseptically filled food (sterilized food aseptically filled in a container), chilled food (food filled in a container, heat-sterilized at a lower temperature than retort food) Processed ones). Food cooked by boiling is also included. Examples of the heated food of the present invention include cream stew, potage, soup, curry, Hayashi, pasta sauce, cream spread, filling and the like. The heated food of the present invention is preferably hayashi, curry, cream stew, pasta sauce or the like. The heat treatment conditions are preferably 80 ° C. or higher and 15 to 150 minutes, and more preferably 80 to 130 ° C. for 30 to 90 minutes.
The content of sucralose in the heated food is preferably 0.0001 to 0.03% by mass, more preferably 0.001 to 0.01% by mass.
核酸系調味料とは、食品衛生法施行規則別表第８関係に記載される添加物「調味料」の４つのグループの１つであり、現在指定添加物リスト規則別表第１に収載されている物質は、５’−イノシン酸二ナトリウム（別名５’−イノシン酸ナトリウム）、５’−ウリジル酸二ナトリウム（別名５’−ウリジル酸ナトリウム）、５’−グアニル酸二ナトリウム（別名５’−グアニル酸ナトリウム）、５’−シチジル酸二ナトリウム（別名５’−シチジル酸ナトリウム）、Ｌ−リボヌクレオチドカルシウム（別名５’−リボヌクレオタイドカルシウム）及びＬ−リボヌクレオチド二ナトリウム（別名５’−リボヌクレオタイドナトリウム又は５’−リボヌクレオチドナトリウム）である。
加熱済食品中の核酸系調味料の含有量は、好ましくは０．００１〜２質量％であり、より好ましくは０．０１〜１質量％である。なお、他の原料由来の核酸系調味料及び前記の核酸（核酸系調味料として加えられない場合）も同様の効果を有していることが分かっている。したがって、加熱済食品が他の原料由来の核酸系調味料及び／又は前記の核酸を含む場合には、加熱済食品中のこれらを合せた核酸の含有量が、好ましくは０．００１〜２質量％、より好ましくは０．０１〜１質量％であるようにすればよい。上記核酸調味料又は核酸は２種以上の組み合わせであってもよく、この場合の含有量はその合計を意味する。なお、核酸系調味料が核酸のみから構成される場合は、加工食品には「調味料（核酸）」と表示され、調味料が主として核酸から構成される場合（核酸のみから構成される場合を除く。）にあっては、加工食品には「調味料（核酸等）」と表示される（食品衛生法施行規則の別表第八（第二十一条関係）に基づく）。調味料（核酸等）を使用する態様では、本発明における「核酸系調味料の含有量」は調味料（核酸等）中の核酸の量を意味する。
Nucleic acid-based seasonings are one of the four groups of the additive “seasoning” described in the Table 8 of the Food Sanitation Law Enforcement Regulations Appendix Table, and are currently listed in the Appendix 1 of the Schedule for the List of Specified Additives The substance is disodium 5'-inosinate (also known as 5'-sodium inosinate), disodium 5'-uridylate (also known as 5'-sodium uridylate), disodium 5'-guanylate (also known as 5'-guanyl). Acid), disodium 5′-cytidylate (also known as 5′-sodium cytidylate), L-ribonucleotide calcium (also 5′-ribonucleotide calcium) and L-ribonucleotide disodium (also 5′-ribonucleo). Sodium tide or sodium 5'-ribonucleotide).
The content of the nucleic acid seasoning in the heated food is preferably 0.001 to 2% by mass, more preferably 0.01 to 1% by mass. It has been found that nucleic acid-based seasonings derived from other raw materials and the above-described nucleic acids (when not added as nucleic acid-based seasonings) have similar effects. Therefore, when the heated food contains a nucleic acid-based seasoning derived from another raw material and / or the above-mentioned nucleic acid, the content of the combined nucleic acid in the heated food is preferably 0.001 to 2 mass. %, More preferably 0.01 to 1% by mass. The nucleic acid seasoning or nucleic acid may be a combination of two or more, and the content in this case means the total. When the nucleic acid-based seasoning is composed only of nucleic acid, the processed food is indicated as “condiment (nucleic acid)”, and the seasoning is mainly composed of nucleic acid (the case where it is composed only of nucleic acid. In the case of processed foods, “Condiments (Nucleic acids, etc.)” is displayed (based on Annex 8 of the Food Sanitation Law Enforcement Regulations (related to Article 21)). In an embodiment using a seasoning (such as nucleic acid), the “content of nucleic acid-based seasoning” in the present invention means the amount of nucleic acid in the seasoning (such as nucleic acid).
還元糖とは、開環して鎖状構造となった際に、アルデヒド基を有するアルドース又はケトン基を有するケトースを構成成分とする還元性を示す糖である。還元糖には、澱粉糖、異性化液糖などが含まれる。
澱粉糖とは、澱粉を原料として、酸又は酵素で加水分解することによって得られる糖である。重合度によって単糖類、二糖類、オリゴ糖類などに分類される。単糖類としては、例えばグルコース、フルクトース、ガラクトース、ソルボースなどが挙げられる。二糖類としては、マルトース、ラクトース、パラチノースなどが挙げられる。オリゴ糖類としては、フラクトオリゴ糖などが挙げられる。
異性化液糖とは、ぶどう糖からなる糖液を酵素又はアルカリにより異性化したぶどう糖又は果糖を主成分とする液状の糖である。果糖含有率が５０％未満であるぶどう糖果糖液糖及び果糖含有率が５０％以上の果糖ぶどう糖液糖が挙げられる。また、本発明においては、ぶどう糖果糖液糖に当該ぶどう糖果糖液糖の量を超えない量の砂糖を加えた砂糖混合ぶどう糖果糖液糖、及び果糖ぶどう糖液糖に当該果糖ぶどう糖液糖の量を超えない量の砂糖を加えた砂糖混合果糖ぶどう糖液糖も還元糖として使用できる。
加熱済食品中の還元糖の含有量は、好ましくは０．５〜１５質量％であり、より好ましくは１〜１０質量％である。上記還元糖は２種以上の組み合わせであってもよく、この場合の含有量はその合計を意味する。
A reducing sugar is a sugar that exhibits reducibility when it is ring-opened to form a chain structure, and has an aldose having an aldehyde group or a ketose having a ketone group as a constituent component. Reducing sugars include starch sugar, isomerized liquid sugar and the like.
The starch sugar is a sugar obtained by hydrolysis with an acid or an enzyme using starch as a raw material. They are classified into monosaccharides, disaccharides, oligosaccharides, etc. according to the degree of polymerization. Examples of monosaccharides include glucose, fructose, galactose, sorbose and the like. Examples of the disaccharide include maltose, lactose, palatinose and the like. Examples of the oligosaccharide include fructooligosaccharide.
The isomerized liquid sugar is a liquid sugar mainly composed of glucose or fructose obtained by isomerizing a sugar liquid composed of glucose with an enzyme or an alkali. Examples thereof include glucose fructose liquid sugar having a fructose content of less than 50% and fructose grape sugar liquid sugar having a fructose content of 50% or more. Further, in the present invention, a sugar-mixed glucose fructose liquid sugar obtained by adding an amount of sugar not exceeding the amount of the glucose fructose liquid sugar to the glucose fructose liquid sugar, and the amount of the fructose glucose liquid sugar exceeding the amount of the fructose glucose liquid sugar. Sugar mixed fructose glucose liquid sugar with a small amount of sugar added can also be used as reducing sugar.
The reducing sugar content in the heated food is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass. The reducing sugar may be a combination of two or more, and the content in this case means the sum thereof.
加熱済食品が乳原料を含まない場合であっても、スクラロース、核酸系調味料及び還元糖を含有させることによって乳原料由来の風味を加熱済食品に付与することができる。加熱済食品には、乳原料を実質的に含有しないものが含まれる。ここで、乳原料を実質的に含有しないとは、加熱済食品中の乳たんぱくを含む総たんぱく量が１．０ｐｐｍ以下であることを意味する。これは、厚生労働省通達『アレルギー物質を含む食品に関する表示について』（平成１３年３月２１日）及び、『食品衛生法施行規則及び乳及び乳製品の成分規格等に関する省令の一部を改正する省令の施行について』（平成１３年３月２１日）の各々の別添２『アレルギー物質を含む食品に関する表示Ｑ＆Ａ 厚生労働省医薬食品局食品安全部基準審査課』の第７頁『Ｂ−５−２ 微量な特定原材料を含む場合の表示は、どこまで原材料表示として記載する必要がありますか。』の基準に準じて、乳原料表示として記載する必要がないレベルを指す。
加熱済食品が乳原料を含む場合であっても、乳含有量が０．１質量％以下（乳固形分の乾燥物基準（例えば、粉乳））であると、乳原料特有の風味がなくなる場合があり、本発明により、上記の風味を補うことができるという効果がある。
Even when the heated food does not contain a milk raw material, a flavor derived from the milk raw material can be imparted to the heated food by containing sucralose, a nucleic acid seasoning and a reducing sugar. Heated foods include those that are substantially free of dairy ingredients. Here, substantially not containing milk raw material means that the total amount of protein including milk protein in the heated food is 1.0 ppm or less. This is a revision of the Ministry of Health, Labor and Welfare notification “Regarding foods containing allergens” (March 21, 2001) and “Ministry Ordinance on Food Sanitation Law Enforcement Regulations and Component Standards for Milk and Dairy Products” “Enforcement of Ministerial Ordinance” (March 21, 2001), page 7 “B-5-5” of Appendix 2 “Indication Q & A on Foods Containing Allergic Substances” 2. To what extent should a label containing a specified amount of specified raw material be indicated as a raw material label? ”Refers to a level that does not need to be described as a milk ingredient label.
Even when the heated food contains milk ingredients, if the milk content is 0.1% by mass or less (based on dry matter of milk solids (eg, powdered milk)), the flavor unique to the milk ingredients is lost. There is an effect that the above-mentioned flavor can be supplemented by the present invention.
本発明の加熱済食品は、例えばスクラロース、核酸系調味料及び還元糖を含有する配合物に加熱処理を施すことにより製造することができる。加熱処理の条件としては、好ましくは８０℃以上で１５〜１５０分間であり、より好ましくは８０〜１３０℃で３０〜９０分間である。加熱方法としては、特に制限されるものではなく、当業者に公知のいずれの方法でも使用できる。例えば、レトルト処理、無菌充填処理、レトルト処理よりも加熱レベルの低いチルド殺菌処理、煮込み処理などが挙げられる。
このように、食品にスクラロース、核酸系調味料及び還元糖を配合し、次いで加熱処理を施すことにより、食品に乳原料由来の風味を付与することができる。
The heated food of the present invention can be produced, for example, by subjecting a formulation containing sucralose, a nucleic acid seasoning and a reducing sugar to a heat treatment. The heat treatment conditions are preferably 80 ° C. or higher and 15 to 150 minutes, and more preferably 80 to 130 ° C. for 30 to 90 minutes. The heating method is not particularly limited, and any method known to those skilled in the art can be used. For example, a retort process, an aseptic filling process, a chilled sterilization process having a heating level lower than that of the retort process, a stew process, and the like.
Thus, the flavor derived from a milk raw material can be provided to a foodstuff by mix | blending sucralose, a nucleic acid type seasoning, and a reducing sugar with a foodstuff, and then heat-processing.
（実施例１〜５及び比較例１〜５（ハヤシソース））
各原料を下記表１及び表２に示した比率で配合し、９５℃まで達温させた後、レトルトパウチに入れ、１２０℃で３０分間レトルト加熱処理（加圧加熱殺菌処理）した。得られたハヤシソースについて、まろやかさ、まとまり、コク及び後引きを評価した。評価の点数は４名のパネラーの平均である。評価の点数は以下の基準で定めた。
評価基準
＜風味評価の基準＞
まろやかさ：最初に口に含んだ際に、乳原料の甘さを想起させる、まろやかな風味を有している。
まとまり：口に含んでいる際に、調味料単独の風味ではなく、全体に馴染んだ風味を有している。
コク：口に含んでいる際に、適当な風味の強さ、力価があり、十分な旨味を有している。
後引き：口の中に持続する乳原料のまろやかな風味を有している。
＜スコアの基準＞
３：参考例１と同等の性能を有する。
２：効果はあるが、３より劣る。
１：効果なし。
尚、まろやかさ、まとまり、コク、後引きのスコアの平均を風味評価：総合とし、風味評価：総合が、スコア２．０以上は乳原料風味を有するものである。
(Examples 1-5 and Comparative Examples 1-5 (hayashi sauce))
Each raw material was blended in the ratios shown in Tables 1 and 2 below, allowed to reach 95 ° C, then placed in a retort pouch and subjected to retort heat treatment (pressure heat sterilization treatment) at 120 ° C for 30 minutes. About the obtained Hayashi sauce, mellowness, unity, richness, and post-drawing were evaluated. The evaluation score is the average of 4 panelists. The evaluation score was determined according to the following criteria.
Evaluation Criteria <Flavor Evaluation Criteria>
Mildness: It has a mellow flavor that recalls the sweetness of milk ingredients when it is first put in the mouth.
Mamari: When it is contained in the mouth, it has a flavor familiar to the whole, not the flavor of the seasoning alone.
Rich: When contained in the mouth, it has an appropriate flavor strength and titer, and has a sufficient umami taste.
Post-pull: Has a mellow flavor of milk ingredients that lasts in the mouth.
<Score criteria>
3: Has the same performance as Reference Example 1.
2: Although effective, inferior to 3.
1: No effect.
In addition, the average of mellowness, unity, richness, and post-score score is defined as flavor evaluation: synthesis, and the taste evaluation: synthesis, a score of 2.0 or more has a milk raw material flavor.
（参考例１及び２（粉乳入りハヤシソース））
各原料を下記表３に示した比率で配合し、９５℃まで達温させた後、レトルトパウチに入れ、１２０℃で３０分間レトルト加熱処理（加圧加熱殺菌処理）した。得られたハヤシソースについて、実施例１と同様に評価した。
(Reference Examples 1 and 2 (hayashi sauce with milk powder))
Each raw material was blended in the ratios shown in Table 3 below, allowed to reach 95 ° C., placed in a retort pouch, and subjected to retort heat treatment (pressure heat sterilization treatment) at 120 ° C. for 30 minutes. The obtained Hayashi sauce was evaluated in the same manner as in Example 1.
＜結果＞
１．参考例１は、乳原料（粉乳）を１質量％含むハヤシソースで、乳原料の特有の風味を有した。一方、参考例２は、乳原料（粉乳）を０．１質量％含むハヤシソースで、乳原料を減らすことで、前記特有の風味がなくなったものであった。
２．比較例１及び５は、調味料としてイノシン酸Ｎａを用いず、グルタミン酸Ｎａを用いたハヤシソースで、特に口に含んでいる際の、まとまりとコクが欠けたものであった。
比較例２は、イノシン酸Ｎａを用いず、コハク酸Ｎａ及びグルタミン酸Ｎａを用いたハヤシソースで、特に最初に口に含んだ際のまろやかさに欠け、後引きで乳風味が持続しなかった。
比較例３は、果糖ぶどう糖液糖を用いず、蔗糖を用いたハヤシソースで、特に最初に口に含んだ際のまろやかさに欠け、全体の風味にまとまりのないものであった。
比較例４は、スクラロースを用いなかったハヤシソースで、まろやかさ、まとまり、コク及び後引きの全てが劣っていた。
３．これらに対して、本発明における実施例１〜５の、スクラロースと、イノシン酸Ｎａ、グアニル酸Ｎａ（核酸系調味料）と、果糖ぶどう糖液糖、ブドウ糖（還元糖）とを、各々好適範囲の量含有するハヤシソースは、まろやかさ、まとまり、コク及び後引きにおいて、乳原料を適当量含むハヤシソースと同等の性能を有し、乳原料特有の風味が付与されていた。
<Result>
1. Reference Example 1 was a hayashi sauce containing 1% by mass of a milk material (milk powder) and had a characteristic flavor of the milk material. On the other hand, Reference Example 2 was a coconut sauce containing 0.1% by mass of milk raw material (milk powder), and the characteristic flavor disappeared by reducing the milk raw material.
2. Comparative Examples 1 and 5 were a coconut sauce that did not use Na inosinate as a seasoning but used Na glutamate, and lacked the unity and richness especially when contained in the mouth.
Comparative Example 2 was a coconut sauce using Na inosinate and Na succinate and Na glutamate, and lacked the mellowness when it was first included in the mouth, and the milk flavor did not last in the subsequent pulling.
Comparative Example 3 was a coconut sauce using sucrose without using fructose-glucose liquid sugar, particularly lacking the mellowness when first included in the mouth, and the whole flavor was uncoordinated.
Comparative Example 4 was a hayashi sauce that did not use sucralose, and was all inferior in mellowness, cohesion, richness, and post-drawing.
3. In contrast, sucralose, Na inosinate, Na guanylate (nucleic acid seasoning), fructose glucose liquid sugar, glucose (reducing sugar) of Examples 1 to 5 in the present invention are each in a preferred range. The hayashi sauce contained in quantity has the same performance as the hayashi sauce containing an appropriate amount of dairy ingredients in mellowness, mass, richness, and subsequent pulling, and was given a flavor unique to dairy ingredients.
（実施例６（カレーソース））
各原料を下記表４に示した比率で配合し、９５℃まで達温させた後、レトルトパウチに入れ、１２０℃で３０分間レトルト加熱処理（加圧加熱殺菌処理）した。得られたカレーソースについて、実施例１と同様に評価した。
(Example 6 (curry sauce))
Each raw material was blended in the ratios shown in Table 4 below, allowed to reach 95 ° C., then placed in a retort pouch and subjected to retort heat treatment (pressure heat sterilization treatment) at 120 ° C. for 30 minutes. The obtained curry sauce was evaluated in the same manner as in Example 1.
（実施例７（クリームシチュー））
各原料を下記表５に示した比率で配合し、９５℃まで達温させた後、レトルトパウチに入れ、１２０℃で３０分間レトルト加熱処理（加圧加熱殺菌処理）した。得られたクリームシチューについて、実施例１と同様に評価した。
(Example 7 (cream stew))
Each raw material was blended in the ratios shown in Table 5 below, allowed to reach 95 ° C., placed in a retort pouch, and subjected to retort heat treatment (pressure heat sterilization treatment) at 120 ° C. for 30 minutes. The obtained cream stew was evaluated in the same manner as in Example 1.
（実施例８（パスタソース（クリーム系）））
各原料を下記表６に示した比率で配合し、９５℃まで達温させた後、レトルトパウチに入れ、１２０℃で３０分間レトルト加熱処理（加圧加熱殺菌処理）した。得られたパスタソースについて、実施例１と同様に評価した。
(Example 8 (pasta sauce (cream type)))
Each raw material was blended at the ratio shown in Table 6 below, and allowed to reach 95 ° C., then placed in a retort pouch and subjected to retort heat treatment (pressure heat sterilization treatment) at 120 ° C. for 30 minutes. The obtained pasta sauce was evaluated in the same manner as in Example 1.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010095075A JP5444100B2 (en) | 2010-04-16 | 2010-04-16 | Cooked food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010095075A JP5444100B2 (en) | 2010-04-16 | 2010-04-16 | Cooked food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011223903A true JP2011223903A (en) | 2011-11-10 |
| JP5444100B2 JP5444100B2 (en) | 2014-03-19 |
Family
ID=45040086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010095075A Active JP5444100B2 (en) | 2010-04-16 | 2010-04-16 | Cooked food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5444100B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000024273A1 (en) * | 1998-10-28 | 2000-05-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| WO2000062628A1 (en) * | 1999-04-16 | 2000-10-26 | San-Ei Gen F.F.I., Inc. | Sucralose-containing composition and eatable product comprising the same |
| JP2006306846A (en) * | 2005-03-28 | 2006-11-09 | Taisho Pharmaceut Co Ltd | Copper compound-incorporated composition |
| WO2006131618A1 (en) * | 2005-06-09 | 2006-12-14 | Claude Pichot | Electronic system for providing tamper-resistant evidence of the condition of an asset and for remotely verifying said condition |
-
2010
- 2010-04-16 JP JP2010095075A patent/JP5444100B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000024273A1 (en) * | 1998-10-28 | 2000-05-04 | San-Ei Gen F.F.I., Inc. | Compositions containing sucralose and application thereof |
| JP2010042021A (en) * | 1998-10-28 | 2010-02-25 | Sanei Gen Ffi Inc | Compositions containing sucralose and application thereof |
| WO2000062628A1 (en) * | 1999-04-16 | 2000-10-26 | San-Ei Gen F.F.I., Inc. | Sucralose-containing composition and eatable product comprising the same |
| JP2006306846A (en) * | 2005-03-28 | 2006-11-09 | Taisho Pharmaceut Co Ltd | Copper compound-incorporated composition |
| WO2006131618A1 (en) * | 2005-06-09 | 2006-12-14 | Claude Pichot | Electronic system for providing tamper-resistant evidence of the condition of an asset and for remotely verifying said condition |
Non-Patent Citations (2)
| Title |
|---|
| 「青森県工業試験場報告」平成８年度, JPN6013012226, 31 January 1998 (1998-01-31), JP, pages 28 - 35, ISSN: 0002482953 * |
| 日本醸造協会誌, vol. 第９３巻第１１号, JPN6013012231, 15 November 1998 (1998-11-15), pages 863 - 869, ISSN: 0002482954 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5444100B2 (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4614821B2 (en) | Method for producing lactic acid fermented egg white and food composition containing the same | |
| TWI247584B (en) | Spice-containing drinks | |
| JP4997133B2 (en) | Heat-processed food containing tomato | |
| JP5797441B2 (en) | Liquid or pasty food composition in a container and method for producing the same | |
| JP6017917B2 (en) | How to improve the taste quality of processed egg foods | |
| JP4680212B2 (en) | Raw material for food containing egg yolk and method for producing the same | |
| TW201815297A (en) | Ingredient-containing liquid flavoring agent | |
| JP2009219469A (en) | Method for producing salad | |
| JP5121964B2 (en) | Method for producing liquid seasoning containing vegetable particles | |
| JP5444100B2 (en) | Cooked food | |
| JP6037451B2 (en) | Miso seasoning, seasoning sauce using the same, and production method thereof | |
| JP6813309B2 (en) | Edible composition containing welan gum | |
| JP3762870B2 (en) | Paste roux and manufacturing method thereof | |
| JP6122458B2 (en) | Concentrated seasoning liquid and method for producing the same | |
| JP6098814B2 (en) | Miso seasoning and its manufacturing method, seasoning sauce and its manufacturing method | |
| JP2021061825A (en) | Method for enhancing flavor from spice and application thereof | |
| WO2014046258A1 (en) | Liquid, paste or frozen food composition packaged in container, and method for producing said composition | |
| JPH0310656A (en) | Seasoning solution for processing food | |
| JP6672517B1 (en) | Heated and sterilized egg processed food packed in containers | |
| JP6143288B2 (en) | Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce | |
| JP5951436B2 (en) | Method for producing liquid or pasty food composition in container | |
| JP6052793B2 (en) | Process for producing heat-sterilized food with a fruity feel | |
| JP6968533B2 (en) | Solid composition with reduced adhesion | |
| JP6181229B1 (en) | Gentiobiose-containing sugar composition and taste enhancer | |
| JP6808417B2 (en) | Salty taste enhancer, salty taste enhancing / taste improving agent, salty taste enhancing method and salty taste enhancing / taste improving method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20120424 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130226 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130314 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130513 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130911 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20131107 |
|
| 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: 20131204 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20131220 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5444100 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |