JP4190045B2 - Powdered oil - Google Patents
Powdered oil Download PDFInfo
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- JP4190045B2 JP4190045B2 JP07324698A JP7324698A JP4190045B2 JP 4190045 B2 JP4190045 B2 JP 4190045B2 JP 07324698 A JP07324698 A JP 07324698A JP 7324698 A JP7324698 A JP 7324698A JP 4190045 B2 JP4190045 B2 JP 4190045B2
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- Prior art keywords
- oil
- oils
- fats
- fat
- powdered
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- Fats And Perfumes (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、油脂固化剤を含有する油脂を原料とする粉末油脂に関する。更に詳しくは油脂固化剤を添加することにより油脂の硬さが自在に調整された油脂を含有する粉末油脂に関する。
【0002】
【従来の技術】
従来、粉末油脂は油脂を水中油型乳化液としスプレードライ等により水分を除去して作られる。油滴が水溶性成分、例えばカゼイン、ゼラチン、デキストリン、乳糖などのタンパク質、炭水化物などによってコーティングされた粉末である。使用される油脂としては大豆油、ナタネ油等の液体油が主である。しかし、液状油を使用した場合、コーティングされた粉末から液状油がしみ出しやすく、酸化劣化・流動性の低下等で商品価値が低下する。又、天然に存在する油脂は大豆油、ナタネ油、コーン油、綿実油、オリーブ油等常温で液状のものが多い。しかし、上記液状のものをそのまま使用することは困難であった。又、常温である程度硬くすることにより改善が試みられているが単なる油脂の配合、水素添加(硬化)ではその融点があがり、使用しづらく又口解けの悪いものとなる。この点を改良する為に油脂のエステル交換、分別等が行われているが工程が長く又充分な効果も得られていない。
【0003】
【発明が解決しようとしている課題】
本発明は粉末油脂に使用される油脂を広くすべての天然油脂に求め、さらには油脂の配合、水素添加、エステル交換、分別等を行わずに、油脂固化剤の添加により、容易に粉末油脂用に適した物性を有する油脂を得て粉末油脂を作ることである。
【0004】
【課題を解決するための手段】
粉末油脂原料用油脂に炭素数20以上の脂肪酸のエステルを油脂固化剤として含有させる事が上記課題を解決するのに有効であり、その固化状態を調整する為にHLB3以下のポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを併用すると更に有効である事を見出し本発明を完成した。すなわち本発明は粉末油脂原料用油脂に油脂固化剤を添加し、油脂の硬さを自在に調整した油脂を含有する粉末油脂に関する。
【0005】
【発明の実施の形態】
本発明における粉末油脂とは油脂を水中油型乳化液としスプレードライ等により水分を除去して作られる。油滴が水溶性成分、例えばカゼイン、ゼラチン、デキストリン、乳糖などのタンパク質、炭水化物などによってコーティングされた粉末である。その使用用途としては、パウダーホイップクリーム、コーヒークリーム、スープ、畜肉加工原料等があげられる。またその油脂含量は20〜80%であるが特に限定されるものではない。
【0006】
本発明における炭素数20以上の脂肪酸のエステルとは例えば、アラキン酸、ベヘニン酸等とプロピレングリコール、グリセリン、ソルビタン、ペンタエリスリトール、ジグリセリン等とのエステルである。具体的には、グリセリンモノベヘニン酸エステル、グリセリンモノアラキン酸、ソルビタンジアラキン酸エステル等が挙げられるがこれらに限定するものではない。
炭素数19以下の脂肪酸のエステルを使用した場合油脂は充分固化しなかった。
本発明におけるHLB3以下のポリグリセリン脂肪酸エステルとはトリグリセリンペンタステアレート、ヘキサグリセリンオクタステアレート、デカグリセリンデカパルミテート等をさし、HLB3以下のショ糖脂肪酸エステルはショ糖のパルミチン酸、ステアリン酸エステルをさすが、これらに限定するものではない。これらを併用することで油脂の固化、硬さの調整を一層容易に行うことができる。本発明で言う油脂固化剤は特定の上記脂肪酸エステルを含有するもので、その含量、剤形等は適宜選択すればよく特に限定するものではない。
【0007】
本発明品の粉末油脂を製造する際、通常粉末油脂用として利用される乳化剤との併用は何らさしさわりなく特に限定されるものではない。その乳化剤とは、例えば食品衛生法でいう、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が挙げられる。
また、本発明の油脂固化剤が適用される油脂は、例えば、大豆油、菜種油、綿実油、パーム油、ごま油等の植物油および、魚油、乳脂等の動物油があげられるが、これらに限定するものではない。また、上述の油脂を混合、分別、エステル交換、水素添加したものにも適用可能である。
本発明における油脂固化剤の添加量は、油脂に対し、有効成分の添加量として、0.1〜20%好ましくは0.5〜10%である。少なすぎる場合固化せず、多すぎる場合は硬く固化して使用しづらくなる。尚、油脂への固化剤の添加方法については、特に限定するものではなく、油脂中に固化剤が均一に溶解される方法であれば良い。
以下、発明の実施の形態を実施例に基づき説明する。
【0008】
【実施例】
実施例1
下記の処方にて粉末油脂を調製した。
油 脂 75 %
デキストリン 15 %
カゼインNa 10 %
水 50 %
水にデキストリン、カゼインNaを溶解したところへ攪拌しながら油脂として大豆油92%にグリセリンモノベヘニン酸エステル8%を添加してたものを投入し、さらにホモジナイザー200+50kg/cm2 にて水中油型乳化液を得た。本乳化液をスプレードライヤーにて噴霧乾燥し、粉末油脂を得た。
【0009】
実施例2
下記の処方にて粉末油脂を調製した。
A 油 脂 55 %
A ジグリセリンモノステアレート 3 %
A プロピレングリコールモノステアレート 5 %
A レシチン 0.7%
B 脱脂粉乳 5 %
B カゼインNa 1 %
B デキストリン 20 %
B 砂 糖 10 %
B リン酸 2カリ 0.2%
B カラギーナン(安定剤) 0.1%
B 水 200 %
油脂としてコーン油50%とヤシ油46%にグリセリンモノアラキン酸エステル2%とトリグリセリンペンタステアレート(HLB=1)2%を添加したものを使用して、A:油層を均一に溶解する。B:水層を均一に溶解したところへ攪拌しながらA:油層を添加しさらにホモジナイザー100+50kg/cm2 にて水中油型乳化液を得た。本乳化液をスプレードライヤーにて噴霧乾燥し、粉末油脂を得た。
【0010】
実施例3
下記の処方にてコーヒークリーム用粉末油脂を調製した。
A 油 脂 30 %
A ジグリセリンモノステアレート 1 %
A クエン酸モノグリセライド 0.4%
A ソルビタンモノステアレート 0.3%
B デキストリン 63 %
B 脱脂粉乳 3 %
B カゼインNa 1.5%
B リン酸 2Na 0.4%
B アラビアガム 0.2%
B カラギーナン(安定剤) 0.2%
B 水 100 %
油脂としてナタネ油60%とパーム油34%にグリセリンモノヘベニン酸エステル3%とショ糖ステアリン酸エステル(HLB=2)1%を添加したものを使用して、A:油層を均一に溶解する。以下実施例2と同様に粉末油脂を得た。
【0011】
比較例1
実施例1の油脂を大豆油100%に変えて、同様に粉末油脂を得た。
比較例2
実施例2の油脂をコーン油50%とヤシ油50%の混合油に変えてホイップクリーム用粉末油脂を得た。
比較例3
実施例3の油脂をナタネ油60%とパーム油40%の混合油に変えてコーヒークリーム用粉末油脂を得た。
試験例1
実施例1、比較例1の粉末油脂の経時的分散性について評価した結果を表1に示す。
【0012】
【表1】
【0013】
表1から明らかなように本発明品において良好な機能を有する。
試験例2
実施例2、比較例2のホイップクリーム用粉末油脂を評価した結果を表2に示す。
【0014】
【表2】
【0015】
表2から明らかなように本発明品において良好なホイップクリーム用粉末油脂が得られた。
試験例3
実施例3、比較例3のコーヒークリーム用粉末油脂を評価した結果を表3に示す。
【0016】
【表3】
【0017】
表3から明らかなように本発明品において良好なコーヒークリーム用粉末油脂が得られた。
【0018】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりになる。
(1)油脂固化剤を含有する油脂を原料とすることを特徴とする粉末油脂。
(2)油脂固化剤が炭素数20以上の脂肪酸のエステルであることを特徴とする前記(1)記載の粉末油脂。
(3)前記(1)記載の油脂固化剤がグリセリンモノベヘニン酸エステルを含有するものである粉末油脂。
(4)前記(1)記載の油脂固化剤がグリセリンモノアラキン酸エステルを含有するものである粉末油脂。
(5)油脂固化剤にHLBが3以下のポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを含有する事を特徴とする前記(1)〜(4)記載の粉末油脂。
(6)炭素数20以上の脂肪酸のエステルを含有する粉末油脂用油脂固化剤。
(7)グリセリンモノベヘニン酸エステルを含有する粉末油脂用油脂固化剤。
(8)グリセリンモノアラキン酸エステルを含有する粉末油脂用油脂固化剤。
(9)油脂固化剤にHLBが3以下のポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを含有する事を特徴とする前記(6)〜(8)記載の粉末油脂用油脂固化剤。
【0019】
【発明の効果】
本発明によれば、油脂の配合、水素添加、エステル交換、分別等を行うことなく粉末油脂に適した物性を有し、硬さが調製された油脂を含有する粉末油脂を得ることができ産業上極めて有益である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to powdered fats and oils made from fats and oils containing a fat solidifying agent. More specifically, the present invention relates to powdered fats and oils containing fats and oils whose hardness has been adjusted freely by adding an oil solidifying agent.
[0002]
[Prior art]
Conventionally, powdered fats and oils are made by using a fat and oil as an oil-in-water emulsion and removing moisture by spray drying or the like. Oil droplets are powders coated with water-soluble ingredients such as casein, gelatin, dextrin, proteins such as lactose, carbohydrates and the like. The oils and fats used are mainly liquid oils such as soybean oil and rapeseed oil. However, when liquid oil is used, the liquid oil tends to ooze out from the coated powder, resulting in a reduction in commercial value due to oxidative degradation, decreased fluidity, and the like. In addition, naturally occurring oils and fats are often liquid at room temperature such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil and the like. However, it is difficult to use the above liquid as it is. In addition, attempts have been made to improve it by hardening it to some extent at room temperature. However, the mere blending of oils and fats and hydrogenation (curing) raises the melting point, which makes it difficult to use and unsatisfactory. In order to improve this point, transesterification and fractionation of fats and oils are performed, but the process is long and sufficient effects are not obtained.
[0003]
[Problems to be solved by the invention]
The present invention seeks a wide range of fats and oils used in powdered fats and oils, and can easily be used for powdered fats and oils by adding a fat solidifying agent without blending fats, hydrogenation, transesterification, fractionation, etc. It is to obtain oils and fats having physical properties suitable for the production of powdered oils and fats.
[0004]
[Means for Solving the Problems]
It is effective to contain an ester of a fatty acid having 20 or more carbon atoms as an oil / fat solidifying agent in fats and oils for powdered oil / fat raw materials. In order to adjust the solidified state, polyglycerin fatty acid esters of HLB3 or less and The inventors have found that the use of sucrose fatty acid ester in combination is more effective, thus completing the present invention. That is, the present invention relates to powdered fats and oils containing fats and oils in which the fat and oil solidifying agent is added to the fats and oils for powdered fats and oils, and the hardness of the fats and oils is freely adjusted.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The powdered fats and oils in the present invention are produced by removing moisture by spray drying or the like using fats and oils as an oil-in-water emulsion. Oil droplets are powders coated with water-soluble ingredients such as casein, gelatin, dextrin, proteins such as lactose, carbohydrates and the like. Uses thereof include powder whipped cream, coffee cream, soup, raw meat processing materials, and the like. Moreover, although the fats and oils content is 20 to 80%, it is not specifically limited.
[0006]
The esters of fatty acids having 20 or more carbon atoms in the present invention are, for example, esters of arachidic acid, behenic acid and the like with propylene glycol, glycerin, sorbitan, pentaerythritol, diglycerin and the like. Specific examples include, but are not limited to, glycerin monobehenic acid ester, glycerin monoarachidic acid, sorbitan diarachic acid ester, and the like.
When using an ester of a fatty acid having 19 or less carbon atoms, the fats and oils did not solidify sufficiently.
In the present invention, the polyglycerin fatty acid ester of HLB 3 or lower refers to triglycerin pentastearate, hexaglycerin octastearate, decaglycerin decapalmitate, etc. Although ester is mentioned, it is not limited to these. By using these in combination, the solidification of the fat and oil and the adjustment of the hardness can be performed more easily. The fat and oil solidifying agent referred to in the present invention contains the specific fatty acid ester, and the content, dosage form and the like may be appropriately selected and are not particularly limited.
[0007]
When manufacturing the powdered fats and oils of this invention product, combined use with the emulsifier normally utilized for powdered fats and oils is not limited at all, and it does not specifically limit. Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like referred to in the Food Sanitation Law.
Examples of the fats and oils to which the fat and oil solidifying agent of the present invention is applied include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, palm oil and sesame oil, and animal oils such as fish oil and milk fat, but are not limited thereto. Absent. Moreover, it is applicable also to what mixed the above-mentioned fats and oils, fractionation, transesterification, and hydrogenation.
The addition amount of the fat and oil solidifying agent in the present invention is 0.1 to 20%, preferably 0.5 to 10% as the addition amount of the active ingredient to the fat and oil. If it is too small, it will not solidify. If it is too much, it will be hard and hard to use. In addition, about the addition method of the solidification agent to fats and oils, it does not specifically limit, What is necessary is just the method by which a solidification agent is uniformly melt | dissolved in fats and oils.
Hereinafter, embodiments of the invention will be described based on examples.
[0008]
【Example】
Example 1
Powdered fats and oils were prepared according to the following formulation.
Oils and fats 75%
Dextrin 15%
Casein Na 10%
50% water
Stirring into a place where dextrin and casein Na are dissolved in water, 92% soybean oil and 8% glycerin monobehenate are added as oils and fats, and an oil-in-water type with a homogenizer 200 + 50 kg / cm 2 . An emulsion was obtained. The emulsified liquid was spray-dried with a spray dryer to obtain powdered fats and oils.
[0009]
Example 2
Powdered fats and oils were prepared according to the following formulation.
A Oil 55%
A Diglycerin monostearate 3%
A Propylene glycol monostearate 5%
A Lecithin 0.7%
B Nonfat dry milk 5%
B Casein Na 1%
B dextrin 20%
B Sand sugar 10%
B Phosphoric acid 2 potassium 0.2%
B Carrageenan (stabilizer) 0.1%
B Water 200%
The oil and fat is prepared by adding 50% corn oil and 46% coconut oil to which 2% glycerin monoarachiate and 2% triglycerin pentastearate (HLB = 1) are added. A: The oil layer is uniformly dissolved. B: While stirring the water layer uniformly, A: the oil layer was added, and an oil-in-water emulsion was obtained using a homogenizer 100 + 50 kg / cm 2 . The emulsified liquid was spray-dried with a spray dryer to obtain powdered fats and oils.
[0010]
Example 3
Powdered oil for coffee cream was prepared according to the following formulation.
A Oils and fats 30%
A Diglycerin monostearate 1%
A Citric acid monoglyceride 0.4%
A Sorbitan monostearate 0.3%
B dextrin 63%
B Nonfat dry milk 3%
B Casein Na 1.5%
B Phosphate 2Na 0.4%
B Arabic gum 0.2%
B Carrageenan (stabilizer) 0.2%
B Water 100%
Using oils and fats with 60% rapeseed oil and 34% palm oil added with 3% glycerin monohebenate and 1% sucrose stearate (HLB = 2), A: uniformly dissolves the oil layer . Thereafter, a powdery fat was obtained in the same manner as in Example 2.
[0011]
Comparative Example 1
The fats and oils of Example 1 were changed to soybean oil 100%, and powdered fats and oils were similarly obtained.
Comparative Example 2
The oil and fat of Example 2 was changed to a mixed oil of 50% corn oil and 50% coconut oil to obtain powdered oil for whipped cream.
Comparative Example 3
The oil / fat of Example 3 was changed to a mixed oil of 60% rapeseed oil and 40% palm oil to obtain a powdered oil / fat for coffee cream.
Test example 1
Table 1 shows the results of evaluating the temporal dispersibility of the powdered fats and oils of Example 1 and Comparative Example 1.
[0012]
[Table 1]
[0013]
As is apparent from Table 1, the product of the present invention has a good function.
Test example 2
Table 2 shows the results of evaluating the powdered fats and oils for whipped cream of Example 2 and Comparative Example 2.
[0014]
[Table 2]
[0015]
As is apparent from Table 2, the powdered fats and oils for whipped cream that were good in the present invention product were obtained.
Test example 3
Table 3 shows the results of evaluating the powder fats and oils for coffee cream of Example 3 and Comparative Example 3.
[0016]
[Table 3]
[0017]
As is apparent from Table 3, in the products of the present invention, good powdered fats and oils for coffee cream were obtained.
[0018]
Examples of the present invention and target products are as follows.
(1) Powdered fats and oils characterized by using fats and oils containing an oil and fat solidifying agent as a raw material.
(2) The powdered fat / oil according to (1) above, wherein the fat / solidifying agent is an ester of a fatty acid having 20 or more carbon atoms.
(3) Powdered fats and oils whose fat-solidifying agent as described in said (1) contains glycerin monobehenic acid ester.
(4) Powdered fats and oils whose fat-solidifying agent as described in said (1) contains glycerin mono arachidic acid ester.
(5) The powdered fats and oils according to the above (1) to (4), wherein the fat-solidifying agent contains a polyglycerin fatty acid ester and / or a sucrose fatty acid ester having an HLB of 3 or less.
(6) An oil and fat solidifying agent for powdered oil containing an ester of a fatty acid having 20 or more carbon atoms.
(7) An oil and fat solidifying agent for powdered fats and oils containing glycerin monobehenate.
(8) An oil and fat solidifying agent for powdered fats and oils containing glycerin monoarachidic acid ester.
(9) The fat and oil solidifying agent for powdered fats and oils according to the above (6) to (8), wherein the fat or oil solidifying agent contains a polyglycerin fatty acid ester and / or a sucrose fatty acid ester having an HLB of 3 or less.
[0019]
【The invention's effect】
According to the present invention, it is possible to obtain powdered fats and oils having physical properties suitable for powdered fats and oils that are suitable for powdered fats and oils without blending, fat addition, transesterification, fractionation, etc. Very useful.
Claims (3)
Priority Applications (9)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07324698A JP4190045B2 (en) | 1998-03-05 | 1998-03-05 | Powdered oil |
AU84632/98A AU8463298A (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
AT98935347T ATE342952T1 (en) | 1998-02-04 | 1998-08-03 | FAT FIRMING AGENT, FATS AND FOODS |
CA002319425A CA2319425C (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
PCT/JP1998/003463 WO1999040167A1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
EP98935347A EP1052284B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
US09/402,330 US6346289B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats, and foods |
DE69836231T DE69836231D1 (en) | 1998-02-04 | 1998-08-03 | FAT FIXING MEDIUM, FATS AND FOOD |
KR10-2000-7008346A KR100388695B1 (en) | 1998-02-04 | 1998-08-03 | Fat solidifying agent, fats and foods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP07324698A JP4190045B2 (en) | 1998-03-05 | 1998-03-05 | Powdered oil |
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Publication Number | Publication Date |
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JP2000119688A JP2000119688A (en) | 2000-04-25 |
JP4190045B2 true JP4190045B2 (en) | 2008-12-03 |
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JP07324698A Expired - Lifetime JP4190045B2 (en) | 1998-02-04 | 1998-03-05 | Powdered oil |
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JP (1) | JP4190045B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2005054092A (en) * | 2003-08-06 | 2005-03-03 | Sakamoto Yakuhin Kogyo Co Ltd | Inhibitor for oozing out oil and fat |
WO2015182424A1 (en) * | 2014-05-27 | 2015-12-03 | 味の素株式会社 | Method for preventing moisture absorption and caking of powdered foods and beverages |
JP7330680B2 (en) * | 2018-09-26 | 2023-08-22 | 理研ビタミン株式会社 | Fat and oil composition for soup |
WO2023223794A1 (en) * | 2022-05-20 | 2023-11-23 | アサヒグループ食品株式会社 | Powdered fat/oil and method for producing same |
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