JP2020507337A - エゴマを利用して製造されたエゴマバター及びその製造方法 - Google Patents
エゴマを利用して製造されたエゴマバター及びその製造方法 Download PDFInfo
- Publication number
- JP2020507337A JP2020507337A JP2019544843A JP2019544843A JP2020507337A JP 2020507337 A JP2020507337 A JP 2020507337A JP 2019544843 A JP2019544843 A JP 2019544843A JP 2019544843 A JP2019544843 A JP 2019544843A JP 2020507337 A JP2020507337 A JP 2020507337A
- Authority
- JP
- Japan
- Prior art keywords
- perilla
- sesame
- powder
- butter
- oil
- 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
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 233
- 241000229722 Perilla <angiosperm> Species 0.000 title claims abstract description 233
- 235000014121 butter Nutrition 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 83
- 241000207961 Sesamum Species 0.000 claims abstract description 82
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 82
- 238000000034 method Methods 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims description 20
- 238000005406 washing Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 21
- 239000008159 sesame oil Substances 0.000 abstract description 16
- 235000011803 sesame oil Nutrition 0.000 abstract description 16
- 235000019197 fats Nutrition 0.000 abstract description 15
- 235000008429 bread Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 238000010586 diagram Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 63
- 235000019198 oils Nutrition 0.000 description 63
- 238000011156 evaluation Methods 0.000 description 18
- 239000003925 fat Substances 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000704 physical effect Effects 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 230000000007 visual effect Effects 0.000 description 9
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 239000008157 edible vegetable oil Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 150000004671 saturated fatty acids Chemical class 0.000 description 6
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 5
- 125000004432 carbon atom Chemical group C* 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229960004488 linolenic acid Drugs 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 4
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000003441 saturated fatty acids Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 241000246354 Satureja Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 125000005907 alkyl ester group Chemical group 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000010261 cell growth Effects 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- -1 alkaline earth metal alkoxide Chemical class 0.000 description 2
- 230000000172 allergic effect Effects 0.000 description 2
- 208000010668 atopic eczema Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 239000010517 refined sesame oil Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000003627 anti-cholesterol Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 238000009884 interesterification Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明の明細書全体では、いくつかの段階が他の段階と“上に”または“前に”位置とするとき、これはどの段階が他の段階と直接時系列的な関係にある場合だけでなく、各段階後の混合する段階のように、2つの段階の順序に系列的な順序が変わることができる間接的、時系列的な関係にある場合と同じ権利を含むことができる。
前記エゴマの炒め段階(S100)は、シソを洗浄し、洗浄されたエゴマを炒め機を利用して約100〜120℃の温度で約5〜10分間炒るプロセスである。
前記エゴマの脱皮段階(S200)は、前記炒めエゴマを脱皮機に投入して脱皮する過程である。
前記脱皮エゴマの粉末段階(S300)は、前記脱皮したエゴマを粉砕機に投入して粉砕させてエゴマの粉で作るプロセスである。
前記エゴマの粉のミックス段階(S400)は、前記エゴマの粉を多目的ミキサーに投入した後、一定時間の間、回転させてエゴマバターを作るプロセスである。
前記容器の充填段階(S500)は、エゴマの粉のミックス段階を経て製造されたエゴマバターを容器に充填させるプロセスである。
前記実施例と同じ条件で製造するが、脱皮機に投入して脱皮しないで、エゴマを粉砕機に直接投入して粉砕してエゴマの粉を作ってエゴマの粉を多目的ミキサーに投入した後、160秒の間回転させてエゴマバターを作って容器に盛って、下記のように官能検査を実施した。
実施例と同様に、エゴマ5kgを洗浄に投入し、15分間洗浄し、洗浄されたエゴマを炒め機に投入し、約100〜120℃の温度で約5〜10分間炒める。
実施例と同様に、エゴマ5kgを洗浄に投入し、15分間洗浄し、洗浄されたエゴマを炒め機に投入し、約100〜120℃の温度で約5〜10分間炒める。
前記の“実施例1”と“比較例1”乃至“比較例3”を使用して製造されたエゴマバターの味、香り、視覚的選好度、総合選好度等について官能評価を実施し、その結果を下記の表4に示し、官能評価は、食品関連の専門家と一般消費者50人を対象にして9点の採点法を利用して実施し、下記の表4に示した。
S200 エゴマの脱皮段階
S300 脱皮エゴマの粉末段階
S400 エゴマの粉のミックス段階
S500 容器の充填段階
Claims (2)
- エゴマを利用してエゴマバターを製造する方法に於いて、
エゴマを洗浄し、洗浄されたエゴマを炒め機を利用して約100〜120℃の温度で、約5〜10分間炒るエゴマの炒め段階(S100)と;
前記炒めエゴマを脱皮機に投入して脱皮するエゴマの脱皮段階(S200)と;
前記脱皮されたエゴマを粉砕機に投入して粉砕させて、エゴマの粉で作る脱皮エゴマの粉末段階(S300)と;
前記エゴマの粉を多目的ミキサーに投入した後、一定時間の間、回転させてエゴマバターを作るエゴマの粉のミックス段階(S400)と;
前記エゴマの粉のミックス段階を経て製造されたエゴマバターを容器に充填させる容器の充填段階(S500)と;を含んで構成され、
前記エゴマの粉のミックス段階(S400)での回転時間は、約60秒〜240秒であり、前記多目的ミキサーの温度は、約60秒〜240秒の間、回転するときに、約28〜59℃の温度範囲であることを特徴とするエゴマを利用してエゴマバターを製造する方法。 - 請求項1に記載のエゴマバターを製造する方法によって製造されることを特徴とするエゴマを利用して製造されたエゴマバター。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170021386A KR101769004B1 (ko) | 2017-02-17 | 2017-02-17 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 |
KR10-2017-0021386 | 2017-02-17 | ||
PCT/KR2017/007946 WO2018151383A1 (ko) | 2017-02-17 | 2017-07-24 | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2020507337A true JP2020507337A (ja) | 2020-03-12 |
JP6850898B2 JP6850898B2 (ja) | 2021-03-31 |
Family
ID=59753229
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019544843A Active JP6850898B2 (ja) | 2017-02-17 | 2017-07-24 | エゴマを利用して製造されたエゴマバターの製造方法 |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP6850898B2 (ja) |
KR (1) | KR101769004B1 (ja) |
WO (1) | WO2018151383A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102222854B1 (ko) * | 2018-01-24 | 2021-03-05 | 임수복 | 저온 냉장보관시의 응고 부유물 발생을 억제하며, 발암물질이 생성되지 않는 저온처리 들기름 및 이의 제조방법 |
KR102613946B1 (ko) | 2020-10-30 | 2023-12-15 | 충청북도 음성군 | 들깨를 포함하는 컵 스프 |
KR102613945B1 (ko) | 2020-10-30 | 2023-12-19 | 충청북도 음성군 | 들깨를 포함하는 파스타 소스 |
KR102514937B1 (ko) * | 2022-03-29 | 2023-03-30 | (주)콩두에프앤씨 | 들기름 버터 크림 제조 방법 및 이를 통해 생산되는 들기름 버터 크림 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR810000445B1 (ko) * | 1980-04-24 | 1981-05-02 | 반재윤 | 들깨로 부터 액상식품의 제조방법 |
JP3444591B2 (ja) * | 2000-01-26 | 2003-09-08 | メルシャン株式会社 | 香気の改良された胡麻加工品及び前記胡麻加工品を使用した食品 |
JP3699439B2 (ja) * | 2002-11-15 | 2005-09-28 | 株式会社波里 | 種実微粉砕ペースト及びその製造方法 |
JP2008220276A (ja) * | 2007-03-13 | 2008-09-25 | Katagi Foods Co Ltd | ペ−スト状黒ごま、及びその製造方法 |
KR101838642B1 (ko) * | 2010-08-18 | 2018-03-14 | (주)아모레퍼시픽 | 피부 보습력이 우수한 화장료 조성물 |
KR101400871B1 (ko) * | 2013-01-14 | 2014-05-29 | 서동열 | 들깨가루의 제조 방법 |
-
2017
- 2017-02-17 KR KR1020170021386A patent/KR101769004B1/ko active IP Right Grant
- 2017-07-24 JP JP2019544843A patent/JP6850898B2/ja active Active
- 2017-07-24 WO PCT/KR2017/007946 patent/WO2018151383A1/ko active Application Filing
Also Published As
Publication number | Publication date |
---|---|
JP6850898B2 (ja) | 2021-03-31 |
KR101769004B1 (ko) | 2017-08-18 |
WO2018151383A1 (ko) | 2018-08-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20190208796A1 (en) | Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom | |
CN104388182A (zh) | 一种物理压榨茶籽油及其提取制备方法 | |
JP6850898B2 (ja) | エゴマを利用して製造されたエゴマバターの製造方法 | |
CN101278748B (zh) | 一种食用核桃油及脱脂核桃蛋白乳的生产方法 | |
TW200836640A (en) | Method of separating fat from soy materials and compositions produced therefrom | |
CN101304667A (zh) | 高纤维大豆制品及其制备方法 | |
JP2012116877A (ja) | 植物油および植物粕の製造方法 | |
KR101182027B1 (ko) | 유지 조성물 및 상기 유지 조성물을 함유하는 음식물 | |
EP0776165A1 (fr) | Procede de preparation d'un lait d'amandes, et produits obtenus | |
US10457889B2 (en) | Low-temperature treated perilla oil for suppressing generation of coagulated suspended materials during low-temperature cold storage and preparation method therefor | |
KR102222854B1 (ko) | 저온 냉장보관시의 응고 부유물 발생을 억제하며, 발암물질이 생성되지 않는 저온처리 들기름 및 이의 제조방법 | |
CN105296141A (zh) | 高级浓香型茶籽油成套生产系统 | |
KR101457333B1 (ko) | 생대두 미세분말을 이용한 무첨가 무조정 두유의 제조 방법 및 이에 의해 제조되는 무첨가 두유 | |
WO1996004800A1 (fr) | Procede de preparation d'un lait d'amandes, et produits obtenus | |
CN101223917B (zh) | 核桃奶酪及其制造工艺 | |
KR20070019265A (ko) | 대두피 및 비지성분을 함유하는 고섬유질 대두식품 및 이의제조방법 | |
CN113717786A (zh) | 一种降血脂茶油的制备方法 | |
KR20160130111A (ko) | 강황이 함유된 식용유 및 그 제조방법 | |
KR102368266B1 (ko) | 맛과 향이 뛰어난 해바라기 샐러드유 제조방법 | |
JP6713244B1 (ja) | 米糠から健康機能成分の多い抽出物を抽出する抽出方法及び抽出物 | |
DE3219421A1 (de) | Verfahren zur behandlung von sonnenblumensamen | |
JP3497838B2 (ja) | カレー用調味料及びこれを含むカレー製品 | |
CN106036476A (zh) | 绿茶大米的加工工艺 | |
CN106213406A (zh) | 大麻籽酱及其制作方法 | |
JP2024084664A (ja) | えごま皮を利用したオメガ-3脂肪酸が含有された抽出物および、その抽出物製造方法ならびにえごま油由来の揚げ物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20191002 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200714 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20201012 |
|
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: 20210209 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210308 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6850898 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |