JP2822326B2 - Skin noodle belt suitable for freezing and refrigeration - Google Patents

Skin noodle belt suitable for freezing and refrigeration

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Publication number
JP2822326B2
JP2822326B2 JP1094169A JP9416989A JP2822326B2 JP 2822326 B2 JP2822326 B2 JP 2822326B2 JP 1094169 A JP1094169 A JP 1094169A JP 9416989 A JP9416989 A JP 9416989A JP 2822326 B2 JP2822326 B2 JP 2822326B2
Authority
JP
Japan
Prior art keywords
skin
starch
refrigeration
flour
waxy corn
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.)
Expired - Lifetime
Application number
JP1094169A
Other languages
Japanese (ja)
Other versions
JPH02273148A (en
Inventor
俊治 村山
正敏 千田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NIPPN Corp
Original Assignee
Nippon Flour Mills Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippon Flour Mills Co Ltd filed Critical Nippon Flour Mills Co Ltd
Priority to JP1094169A priority Critical patent/JP2822326B2/en
Publication of JPH02273148A publication Critical patent/JPH02273148A/en
Application granted granted Critical
Publication of JP2822326B2 publication Critical patent/JP2822326B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Description

【発明の詳細な説明】 (産業上の利用分野) この発明は、ギョーザ、シューマイなどの皮に用いら
れる麺帯であつて、冷凍、冷蔵保存しても透明性などが
損なわれない冷凍、冷蔵に適した皮用麺帯に関するもの
である。
DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a noodle band used for skins of gyoza, shomai, etc., which does not lose transparency etc. even when frozen and refrigerated. The present invention relates to a leather noodle belt suitable for a skin.

(従来の技術) 周知のように、ギョーザなどの皮では、商品価値を高
めるために、透明性を向上させたものが知られている。
(Prior Art) As is well known, hides such as gyoza have been known to have improved transparency in order to increase commercial value.

このような皮に透明性を与える方法としては、従来か
ら、原料小麦粉に生澱粉を加える方法が知られていた
が、この方法により得られる麺帯は、加工の際に切断な
どが生じやすく、加工性が悪くて機械加工に不向きであ
るという欠点を有していた。
As a method for imparting transparency to such skin, conventionally, a method of adding raw starch to raw wheat flour has been known, but the noodle band obtained by this method is liable to be cut off during processing, It has the disadvantage that the workability is poor and it is not suitable for machining.

この欠点を解消するため、生澱粉の一部をα化澱粉と
して、機械適性を改善した技術が提案されている(特開
昭54−64649号、特開昭62−96053号)。
In order to solve this drawback, a technique has been proposed in which a part of raw starch is used as pregelatinized starch to improve the mechanical suitability (JP-A-54-64649 and JP-A-62-96053).

(発明が解決しようとする課題) ところで、最近では、保存性を高めるために、皮、も
しくは具剤包み込んだ皮を、冷凍または冷蔵して流通さ
せる場合も多く、この場合にも皮の透明性が損なわれな
いことが重要である。
(Problems to be Solved by the Invention) By the way, recently, in order to enhance the preservability, the skin or the skin wrapped with the ingredients is often frozen or refrigerated and distributed, and in this case, the transparency of the skin is also high. It is important that they are not compromised.

しかしながら、単に生澱粉を加えたものは勿論のこ
と、上記のように機械適性を改善した皮用麺帯でも、冷
凍、冷蔵保存した場合には、劣化現象が避けられず、特
に透明感が低下して、商品価値を損なうという問題点が
ある。
However, not only the one simply added with raw starch, but also the noodle strip for skin with improved mechanical suitability as described above, when frozen and refrigerated, the deterioration phenomenon is inevitable, and especially the transparency is reduced. As a result, there is a problem that the commercial value is impaired.

なお、特開昭54−64649号に示される方法によれば、
劣化(老化)が早く、透明感の損失は顕著である。ま
た、特開昭62−96053号に示される方法によれば、透明
感の損失の問題の他に、薄肉化が困難で加工性の点で劣
るという問題点もある。
According to the method disclosed in JP-A-54-64649,
Deterioration (aging) is fast, and loss of transparency is remarkable. Further, according to the method disclosed in JP-A-62-96053, in addition to the problem of loss of transparency, there is also a problem that thinning is difficult and processability is inferior.

この発明は、上記問題点を解決することろ基本的な目
的とし、機械適性に優れているとともに、冷凍、冷蔵保
存時の劣化が少なく、透明感を損なわない冷凍、冷蔵に
適した皮用麺帯を提供するものである。
The present invention aims to solve the above-mentioned problems and has a basic object. It is excellent in machine suitability, has little deterioration during freezing and refrigerated storage, and does not impair transparency. It is intended to provide a belt.

(課題を解決するための手段) 上記課題を解決するため、本願発明の冷凍・冷蔵に適
した皮用麺帯は、α化処理された小麦粉に、タピオカ澱
粉またはワキシーコーンスターチの少なくとも一方を添
加して製造したことを特徴とする冷凍、冷蔵に適した皮
用麺帯である。
(Means for Solving the Problems) In order to solve the above problems, the noodle strip for skin suitable for freezing and refrigeration of the present invention is obtained by adding at least one of tapioca starch or waxy corn starch to gelatinized flour. It is a noodle strip for skin suitable for freezing and refrigeration characterized by being manufactured by the method described above.

ここで、皮用麺帯とは、ギョーザ、シューマイ、ワン
タンの皮や、ラビオリ、春巻の皮、中華もちの皮など、
内部に具材を包みこむことのできる皮に用いられる麺帯
をいう。
Here, the noodle belt for skin is gyoza, shumai, wonton skin, ravioli, spring roll skin, Chinese rice cake skin, etc.
A noodle belt used for a skin that can wrap ingredients inside.

そして、α化処理された小麦粉とは、強力、中力、薄
力などの小麦粉を、エクストルーダーにて加熱加圧下で
押出す方法、回転する加熱ローラーによるホットローラ
ー法、ミキサー内に蒸気を導入する蒸煮法、マイクロ波
加熱法、遠赤外線加熱法や、これらを組合わせた方法な
どで処理した小麦粉をいう。
And the flour that has been pregelatinized is a method of extruding flour such as strong, medium, and weak under heat and pressure with an extruder, a hot roller method with a rotating heating roller, and introducing steam into the mixer. Refers to flour treated by a steaming method, a microwave heating method, a far-infrared heating method, or a combination thereof.

また、小麦原粒の状態で、蒸煮や加熱を施し、その
後、製粉して得られるα化処理された小麦粉でもよく、
要は、その化工方法に拘らず、α化処理されたものであ
ればよい。
In addition, in the state of the raw wheat grains, steamed or heated, then may be pregelatinized flour obtained by milling,
In short, regardless of the chemical modification method, any material that has been pregelatinized may be used.

この小麦粉のα化度は、50%以上であるのが望まし
く、さらに、70%以上であるのが一層望ましい。
The degree of gelatinization of this flour is desirably 50% or more, and more desirably 70% or more.

次に、選択的に含有するタピオカ澱粉は、トウダイグ
サ科のキャッサバの根から得られる澱粉であつて、実質
的にα化処理の施されていない生のタピオカ澱粉であ
る。
Next, the selectively contained tapioca starch is starch obtained from the roots of cassava in the family Euphorbiaceae, and is raw tapioca starch that has not been substantially pre-gelatinized.

但し、エーテル化処理、エステル化処理などの軽度あ
るいは重度の化工処理を施したタピオカ澱粉でもよい。
However, tapioca starch which has been subjected to light or heavy chemical treatment such as etherification treatment or esterification treatment may be used.

上記タピオカ澱粉として、α化処理を施したものを用
いると、製麺性が低下し、また、弾力性も出ないので、
上記のように、実質的にα化処理が施されていないもの
が望ましい。
As the tapioca starch, using a pre-gelatinized one reduces the noodle-making properties and also does not provide elasticity.
As described above, those substantially not subjected to the pregelatinization treatment are desirable.

また、同じく選択的に含有するワキシーコーンスター
チは、ワキシーコーンから分離精製されたモチ種のコー
ンスターチであり、大部分がアミロペクチンで構成され
ている。
Waxy corn starch, which is also selectively contained, is a waxy corn starch separated and purified from waxy corn, and is mostly composed of amylopectin.

上記したタピオカ澱粉や、ワキシーコーンスターチ
は、麺類の製法において、食感改良などの目的で少量
(タピオカ澱粉で10重量%程度、ワキシーコーンスター
チで5重量%程度)含有させることは知られているが、
冷凍、冷蔵麺の保存性向上の目的で使用されているもの
ではなく、また、α化処理された小麦粉との併用は全く
知られていない。
It is known that the above tapioca starch and waxy corn starch are contained in a small amount (about 10% by weight for tapioca starch and about 5% by weight for waxy corn starch) for the purpose of improving texture, etc.
It is not used for the purpose of improving the preservability of frozen and refrigerated noodles, and its use with pregelatinized flour is not known at all.

前記したα化処理された小麦粉とタピオカ澱粉または
ワキシーコーンスターチとの含有量は、重量比におい
て、(α化小麦粉):(タピオカ澱粉またはワキシーコ
ーンスターチ)を、20:80〜60:40の範囲内とするのが望
ましい。
The content of the above-mentioned pregelatinized wheat flour and tapioca starch or waxy corn starch is, in a weight ratio, (gelatinized flour) :( tapioca starch or waxy corn starch) within the range of 20:80 to 60:40. It is desirable to do.

さらに望ましくは30:70〜40:60の範囲内とする。 More preferably, it is in the range of 30:70 to 40:60.

これは、20:80よりもα化処理された小麦粉の含有量
が少ないと、麺帯の表面が荒れて、機械製麺が困難にな
り、また、60:40よりもα化処理された小麦粉の含有量
が多いと、麺帯の透明感が減少するため、上記範囲内が
望ましい。また、同様の理由により、30:70〜40:60の範
囲内とするのが一層、望ましい。
This is because if the content of the flour that has been pregelatinized than 20:80 is small, the surface of the noodle band becomes rough, making it difficult to make machine-made noodles, and the flour that is pregelatinized more than 60:40. Is high, the transparency of the noodle band is reduced, so that the above range is desirable. Further, for the same reason, it is more preferable that the ratio be in the range of 30:70 to 40:60.

なお、タピオカ澱粉とワキシーコーンとは、α化処理
された小麦粉に対し、単独で加える他、共に加えること
も可能である。さらに、上記含有物に加え、その他の副
原料を加えることも可能であり、例えば、食塩、砂糖、
調味料、乳化剤、油脂、着色科、香科、スパイス、保湿
剤、大豆蛋白、小麦蛋白、カゼイン、脱脂粉乳などを添
加することが可能である。
In addition, tapioca starch and waxy corn can be added alone or together with the gelatinized wheat flour. Further, in addition to the above ingredients, it is also possible to add other auxiliary ingredients, for example, salt, sugar,
Seasonings, emulsifiers, oils and fats, colorings, incense, spices, humectants, soy protein, wheat protein, casein, skim milk powder and the like can be added.

上記含有物で構成される皮用麺帯の製造方法の一例を
示すと、以下の通りである。
An example of a method for producing a noodle belt for skin composed of the above ingredients is as follows.

すなわち、α化処理された小麦粉、タピオカ澱粉(ま
たは、ワキシーコーンスターチ)、副原料、水をミキサ
ーで所定時間(例えば5〜10分間)、均一に混合した
後、ロールなどを使用して、例えば、0.3〜1.2mm、好ま
しくは0.4〜0.8mmの厚さにして、その後、機械あるいは
手抜きによって、任意の形に成型する。
That is, after pregelatinized wheat flour, tapioca starch (or waxy corn starch), auxiliary materials, and water are uniformly mixed for a predetermined time (for example, 5 to 10 minutes) with a mixer, using a roll or the like, The thickness is 0.3 to 1.2 mm, preferably 0.4 to 0.8 mm, and then it is formed into an arbitrary shape by a machine or by hand cutting.

このようにして、偏平に成型された麺帯は、10℃以下
の冷蔵または−20℃の冷凍状態で保存、流通させる他、
偏平に成型した皮に、ギョーザ、シューマイなどの具材
を詰めて、冷蔵、冷凍する。また、具材を詰めた後に、
蒸煮などの加熱処理を施して、その後、冷蔵、冷凍する
こともできる。
In this manner, the flat molded noodle belt is stored in a refrigerated state at 10 ° C. or lower or frozen at −20 ° C., and is distributed.
Fill the flat molded skin with ingredients such as gyoza and shomai and refrigerate or freeze. Also, after packing the ingredients,
Heat treatment such as steaming can be performed, and then refrigeration and freezing can be performed.

なお、上記工程中途に、乾燥工程を含ませることも可
能である。要は、冷蔵、冷凍状感で保存する状態があれ
ば、本願発明の作用が発揮されるものである。
Note that a drying step can be included in the middle of the above steps. The point is that if there is a state of storage in a refrigerated or frozen state, the effect of the present invention is exhibited.

(作 用) すなわち、本願発明によれば、強度が向上して、機械
による大量生産が可能となり、冷蔵、冷凍保存時の老化
が可及的に阻止され、透明感の低下や皮の脆化が防止さ
れる。
(Operation) That is, according to the invention of the present application, the strength is improved, mass production by a machine becomes possible, aging during refrigeration and frozen storage is prevented as much as possible, transparency is reduced, and skin becomes brittle. Is prevented.

また、このため、解凍後の皮は、表面が滑らかで、食
感にも弾力性が出る。
Further, for this reason, the skin after thawing has a smooth surface and has an elastic texture.

(実施例1) 以下に、この発明の一実施例を説明する。この実施例
は、シューマイ用の皮の麺帯に関するものであり、第1
表に示す配合物により、麺帯を製造する。
Embodiment 1 An embodiment of the present invention will be described below. The present embodiment relates to a leather noodle belt for Shumai.
The noodle belt is manufactured according to the formulations shown in the table.

すなわち、上記配合物をミキサーで5分間混合し、ロ
ールを使用して最終麺帯厚0.6mmに圧延した後、方形状
にカッティングして成型した。
That is, the above-mentioned composition was mixed with a mixer for 5 minutes, rolled to a final noodle belt thickness of 0.6 mm using a roll, and then cut into a rectangular shape and molded.

そして、予め加熱調理したシューマイの具材を上記皮
用麺帯で包んだ後、5分間蒸煮してから急速凍結した。
Then, the ingredients of Shumai, which had been cooked in advance, were wrapped in the above-mentioned noodle strip for skin, then steamed for 5 minutes, and then rapidly frozen.

このシューマイを−20℃で10日間冷凍保存した後、電
子レンジで解凍加熱した。得られたシューマイは、その
皮において透明感があり、しかも適度な弾力と滑らかな
食感を有していた。
After this cryopreservation was frozen and stored at −20 ° C. for 10 days, it was thawed and heated in a microwave oven. The obtained shoe mai had a transparent feeling in its skin, and also had a moderate elasticity and a smooth texture.

(実施例2) 次に、他の実施例を説明する。この実施例では、第2
表に示す配合で、ギョーザの皮用麺帯を製造する。
Second Embodiment Next, another embodiment will be described. In this embodiment, the second
With the composition shown in the table, a gyoza skin noodle belt is manufactured.

なお、実施例として実施例2−1と実施例2−2とを
用意し、さらに比較例として、比較例1および比較例2
を用意した。
In addition, Examples 2-1 and 2-2 were prepared as examples, and Comparative Examples 1 and 2 were further provided as comparative examples.
Was prepared.

なお、実施例2−1は、澱粉種として、生タピオカ澱
粉を使用したものであり、実施例2−2は、澱粉種とし
て、化工ワキシーコーンスターチを使用したものであ
る。
In addition, Example 2-1 uses raw tapioca starch as a starch seed, and Example 2-2 uses modified waxy corn starch as a starch seed.

さらに、比較例1は、α化処理された小麦粉は使用す
るものの、澱粉種としては、本願発明と異なり、生馬鈴
薯澱粉を使用したものである。また、比較例2は、生小
麦澱粉とα化ワキシーコーンスターチとを使用したもの
である。
Further, in Comparative Example 1, although the wheat flour subjected to the pregelatinization treatment was used, a raw potato starch was used as the starch species, unlike the present invention. Comparative Example 2 uses raw wheat starch and pregelatinized waxy corn starch.

以下に、それぞれの配合を示す。 Below, each composition is shown.

なお、使用原料中、α化処理された小麦粉には、日本
製粉(株)製の小麦粉「特福」をホットドラム法で加熱
処理して粉砕したα化度86%のものを用いた。
Among the raw materials used, the flour that had been pregelatinized was 86% of pregelatinized wheat flour manufactured by Nippon Flour Milling Co., Ltd., which had been heated and pulverized by a hot drum method.

さらに、化工ワキシーコーンスターチには、ワキシー
コーンスターチを酢酸処理したものを用い、α化ワキシ
ーコーンスターチには、α化度92%のものを用いた。
Further, as the modified waxy corn starch, a waxy corn starch obtained by treating with acetic acid was used, and as the pregelatinized waxy corn starch, one having a pregelatinization degree of 92% was used.

上記配合物を、横型ミキサーで7分間混合した後、ロ
ールにて0.7mmの厚さに圧延し、丸状に型抜きした。
After mixing the above-mentioned composition for 7 minutes with a horizontal mixer, it was rolled to a thickness of 0.7 mm with a roll and die-cut into a round shape.

この皮用麺を5℃の冷蔵庫で1日間保存後、1枚の皮
当たり、22gのギョーザの具を皮で包んで3分間蒸煮し
た。さらに、5℃て1日間保存した後、0.5分間蒸して
ギョーザの評価を行った。
After storing the noodles for skin for 1 day in a refrigerator at 5 ° C., 22 g of gyoza ingredients were wrapped in the skin and steamed for 3 minutes. Furthermore, after preserving at 5 degreeC for 1 day, it was steamed for 0.5 minutes and the gyoza was evaluated.

その結果は第3表に示す通りであり、実施例2−1、
2−2ともに製麺の作業性に優れており、外観上の透明
感や食感に優れていた。
The results are as shown in Table 3, and Examples 2-1 and
Each of 2-2 was excellent in the workability of the noodle-making, and was excellent in transparency and texture in appearance.

これに対し、比較例1、2ともに、製麺の作業性に劣
り、透明性も冷蔵保存により劣化した。
On the other hand, in both Comparative Examples 1 and 2, the workability of the noodles was inferior, and the transparency was also deteriorated by refrigerated storage.

また、食感にも難があった。すなわち、上記評価によ
り明らかなように、本願発明の効果は、α化処理された
小麦粉とタピオカ澱粉またはワキシーコーンスターチと
のいずれか一方の含有によって得られるものではなく、
両方を含有する場合に初めて得られるものである。
In addition, there was also difficulty in texture. That is, as is clear from the above evaluation, the effect of the present invention is not obtained by the inclusion of any one of the pregelatinized flour and tapioca starch or waxy corn starch,
It can be obtained for the first time when both are contained.

(発明の効果) 以上説明したように、この発明の皮用麺帯によれば、
α化処理された小麦粉と、タピオカ澱粉またはワキシー
コーンスターチの少なくとも一方とを含有するので、機
械適性に優れているとともに、冷蔵、冷凍保存による劣
化が可及的に防止され、透明性を損なうことなく、また
食感にも優れているという効果がある。
(Effect of the Invention) As described above, according to the noodle belt for skin of the present invention,
Since it contains pregelatinized wheat flour and at least one of tapioca starch or waxy corn starch, it is excellent in mechanical suitability, and refrigeration, deterioration by frozen storage is prevented as much as possible, without impairing transparency. It also has the effect of being excellent in texture.

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】α化処理された小麦粉に、タピオカ澱粉ま
たはワキシーコーンスターチの少なくとも一方を添加し
て製造したことを特徴とする冷凍、冷蔵に適した皮用麺
帯。
1. A noodle strip for skin suitable for freezing and refrigeration, characterized in that at least one of tapioca starch and waxy corn starch is added to pregelatinized wheat flour.
JP1094169A 1989-04-13 1989-04-13 Skin noodle belt suitable for freezing and refrigeration Expired - Lifetime JP2822326B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1094169A JP2822326B2 (en) 1989-04-13 1989-04-13 Skin noodle belt suitable for freezing and refrigeration

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1094169A JP2822326B2 (en) 1989-04-13 1989-04-13 Skin noodle belt suitable for freezing and refrigeration

Publications (2)

Publication Number Publication Date
JPH02273148A JPH02273148A (en) 1990-11-07
JP2822326B2 true JP2822326B2 (en) 1998-11-11

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JP (1) JP2822326B2 (en)

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JP4201499B2 (en) * 2001-08-28 2008-12-24 日清製粉株式会社 Wet heat treated flour and mixes using it
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