JP4261357B2 - キャラメル混合物およびその製造方法 - Google Patents
キャラメル混合物およびその製造方法 Download PDFInfo
- Publication number
- JP4261357B2 JP4261357B2 JP2003539457A JP2003539457A JP4261357B2 JP 4261357 B2 JP4261357 B2 JP 4261357B2 JP 2003539457 A JP2003539457 A JP 2003539457A JP 2003539457 A JP2003539457 A JP 2003539457A JP 4261357 B2 JP4261357 B2 JP 4261357B2
- Authority
- JP
- Japan
- Prior art keywords
- caramel
- weight
- egg white
- sugar
- edible product
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
- A23G3/0012—Mixing, kneading processes with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/32—Processes for preparing caramel or sugar colours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
砂糖 18.2重量%
グルコースシロップ 57.0重量%
脂肪 10.0重量%
脱脂粉乳 8.2重量%
ラクトース 1.0重量%
ホエイ粉末 0.7重量%
乳脂肪 3.1重量%
塩分 0.6重量%
水 1.2重量%
Claims (18)
- 食用製品を製造する方法であって、50〜85重量%の砂糖または砂糖代替物、8〜20重量%の脂肪および7〜18重量%の水を含むキャラメルを製造し、卵白を泡立てて気泡体を形成し、その後、80〜130℃の温度で、1重量部の気泡卵白と1〜60重量部のキャラメルとを静止型ミキサー中に一緒に押し通すことにより混合して、卵白を凝固させそして気泡キャラメル混合物を形成する、各工程を含む方法。
- 1重量部の気泡卵白を8〜30重量部のキャラメルと混合することを特徴とする請求項1記載の方法。
- 泡立ての少なくとも10時間前に、前記卵白を10〜30重量%の水と混合することを特徴とする請求項1または2記載の方法。
- 前記卵白にシュガーシロップを加えることを特徴とする請求項1から3いずれか1項記載の方法。
- 前記卵白を、気泡体が0.08〜0.16g/cm3の密度を持つまで泡立てることを特徴とする請求項1から4いずれか1項記載の方法。
- 前記キャラメルが、60〜70重量%の砂糖または砂糖代替物を含有することを特徴とする請求項1から5いずれか1項記載の方法。
- 前記キャラメル中の砂糖がグルコースシロップを含むことを特徴とする請求項1から6いずれか1項記載の方法。
- 前記キャラメルが5〜10重量%の粉乳をさらに含有することを特徴とする請求項1から7いずれか1項記載の方法。
- 前記キャラメルが、混合中に、100〜120℃の温度を有することを特徴とする請求項1から8いずれか1項記載の方法。
- 請求項1から9いずれか1項記載の方法により製造された気泡キャラメル混合物を含む食用製品。
- 前記気泡キャラメル混合物がチョコレートまたは砂糖の層により覆われていることを特徴とする請求項10記載の食用製品。
- ビスケットをさらに含むことを特徴とする請求項11記載の食用製品。
- ヌガー、ナッツ、バターまたはアイスクリームの一つ以上の小片をさらに含むことを特徴とする請求項10または11記載の食用製品。
- 前記気泡キャラメル混合物が、ペパーミントまたは甘草抽出物を有する芯を覆っていることを特徴とする請求項10記載の食用製品。
- 前記気泡キャラメル混合物が、甘草抽出物を含む製品により覆われていることを特徴とする請求項10記載の食用製品。
- 前記気泡キャラメルがスプレッドの粘度を有することを特徴とする請求項10記載の食用製品。
- 請求項1から9いずれか1項記載の方法により製造された気泡キャラメル混合物を収容している容器。
- 前記容器がチョコレートスプレッドをさらに収容していることを特徴とする請求項17記載の容器。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01204144A EP1306011A1 (en) | 2001-10-29 | 2001-10-29 | Caramel mixture and method for manufacturing thereof |
PCT/EP2002/012187 WO2003037101A1 (en) | 2001-10-29 | 2002-10-29 | Caramel mixture and method for manufacturing thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005507251A JP2005507251A (ja) | 2005-03-17 |
JP4261357B2 true JP4261357B2 (ja) | 2009-04-30 |
Family
ID=8181162
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2003539457A Expired - Lifetime JP4261357B2 (ja) | 2001-10-29 | 2002-10-29 | キャラメル混合物およびその製造方法 |
Country Status (9)
Country | Link |
---|---|
US (1) | US20050037131A1 (ja) |
EP (2) | EP1306011A1 (ja) |
JP (1) | JP4261357B2 (ja) |
CN (1) | CN100438768C (ja) |
AT (1) | ATE427042T1 (ja) |
AU (1) | AU2002363181B8 (ja) |
CA (1) | CA2463843C (ja) |
DE (1) | DE60231828D1 (ja) |
WO (1) | WO2003037101A1 (ja) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012093709A1 (ja) * | 2011-01-06 | 2012-07-12 | キユーピー 株式会社 | 気泡入り加工食品及びその製造方法、並びに気泡入り加工食品を用いた食品。 |
JP5488933B2 (ja) * | 2011-11-02 | 2014-05-14 | 清 松田 | ヤシ花糖菓子の製造方法 |
WO2014110129A1 (en) * | 2013-01-09 | 2014-07-17 | Mars, Incorporated | Caramel, confection comprising the caramel and method of making the confection |
CN103564130A (zh) * | 2013-10-30 | 2014-02-12 | 江南大学 | 一种花卉糖果及其制备方法 |
CN103709783B (zh) * | 2013-12-27 | 2015-02-11 | 广州双桥股份有限公司 | 一种焦糖色的生产工艺 |
EP3280269B1 (en) * | 2015-04-06 | 2023-08-16 | Intercontinental Great Brands LLC | System and method for extruding confectionery products |
CN107889927A (zh) * | 2017-12-06 | 2018-04-10 | 深圳市艾基科技有限公司 | 琼脂水果甜点及其制作方法 |
CN108244316A (zh) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | 用于生产牛轧糖的蛋白液的制备方法及牛轧糖的生产方法 |
EP3820299A4 (en) * | 2018-09-16 | 2022-08-17 | Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi | CARAMEL PROCESSING PROCESS FOR A CONFECTION |
TR202021659A1 (tr) | 2020-12-24 | 2022-07-21 | Eti Gida Sanayi Ve Ticaret Anonim Sirketi | Yoğunluğu düşürülmüş karamel ve üreti̇m yöntemi̇ |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2197919A (en) * | 1939-01-05 | 1940-04-23 | Gum Inc | Method and apparatus for making candy and the like |
US3934052A (en) * | 1971-07-17 | 1976-01-20 | Molkereigenossenschaft Dahlenburg Egmbh | Method for manufacturing pastry |
US4146652A (en) * | 1977-01-28 | 1979-03-27 | Rich Products Corporation | Intermediate moisture, ready-to-use frozen whippable foods |
US4925380A (en) † | 1986-10-20 | 1990-05-15 | Kraft, Inc. | Multicolor confection extrusion system |
FR2668334B1 (fr) * | 1990-10-30 | 1993-02-05 | Julie Diffusion Sa Tarte | Nouveau procede de preparation de tartes sucrees, et nouvelles tartes sucrees susceptibles d'etre obtenues selon ce procede. |
US5585135A (en) * | 1995-08-24 | 1996-12-17 | Hershey Foods Corporation | Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom |
ES2172629T3 (es) * | 1996-09-05 | 2002-10-01 | Nestle Sa | Producto de guarnicion para pasteleria-bizcocheria-confiteria, procedimiento de fabricacion y producto compuesto guarnecido. |
EP0986959B1 (en) * | 1998-09-18 | 2006-11-29 | Societe Des Produits Nestle S.A. | Coating of frozen confectionery |
US6077557A (en) * | 1998-11-20 | 2000-06-20 | General Mills, Inc. | Gel products fortified with calcium and method of preparation |
-
2001
- 2001-10-29 EP EP01204144A patent/EP1306011A1/en not_active Withdrawn
-
2002
- 2002-10-29 US US10/494,225 patent/US20050037131A1/en not_active Abandoned
- 2002-10-29 EP EP02790318.6A patent/EP1450618B2/en not_active Expired - Lifetime
- 2002-10-29 CA CA2463843A patent/CA2463843C/en not_active Expired - Lifetime
- 2002-10-29 WO PCT/EP2002/012187 patent/WO2003037101A1/en active Application Filing
- 2002-10-29 CN CNB028214412A patent/CN100438768C/zh not_active Expired - Lifetime
- 2002-10-29 DE DE60231828T patent/DE60231828D1/de not_active Expired - Lifetime
- 2002-10-29 AT AT02790318T patent/ATE427042T1/de not_active IP Right Cessation
- 2002-10-29 AU AU2002363181A patent/AU2002363181B8/en not_active Expired
- 2002-10-29 JP JP2003539457A patent/JP4261357B2/ja not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
DE60231828D1 (de) | 2009-05-14 |
CA2463843A1 (en) | 2003-05-08 |
AU2002363181B2 (en) | 2008-05-15 |
WO2003037101A1 (en) | 2003-05-08 |
CA2463843C (en) | 2011-01-04 |
US20050037131A1 (en) | 2005-02-17 |
EP1450618B2 (en) | 2016-04-06 |
ATE427042T1 (de) | 2009-04-15 |
EP1450618B1 (en) | 2009-04-01 |
CN100438768C (zh) | 2008-12-03 |
AU2002363181B8 (en) | 2008-06-19 |
CN1596074A (zh) | 2005-03-16 |
EP1450618A1 (en) | 2004-09-01 |
JP2005507251A (ja) | 2005-03-17 |
EP1306011A1 (en) | 2003-05-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4410555A (en) | Expanded food products | |
RU2002104487A (ru) | Взбитые замороженные продукты | |
JPH0568485A (ja) | ホイツプ化された食品の製法 | |
JP4261357B2 (ja) | キャラメル混合物およびその製造方法 | |
US3684528A (en) | Fast setting marshmallow type confection | |
AU2002363181A1 (en) | Caramel mixture and method for manufacturing thereof | |
RU2380946C1 (ru) | Жевательная конфета и способ ее получения | |
JPH078198B2 (ja) | 起泡性ゲル化食品の連続的製造方法 | |
JP2725774B2 (ja) | アイスクリーム類の製造方法 | |
JP2529728B2 (ja) | フィリング材の製造法 | |
JPH04237477A (ja) | メレンゲの製造法 | |
JP2933306B2 (ja) | 高温保型性を有する油中水乳化型クリームおよびその製造方法 | |
JP5969733B2 (ja) | プリン(ただし、フローズンプリンを除く)及びその製造方法 | |
RU2127533C1 (ru) | Способ производства кремово-сбивной массы | |
JPH03198742A (ja) | チョコレートムースの製造方法 | |
JPH0670689A (ja) | ソフト冷菓の製法 | |
JPS5922504B2 (ja) | 多気泡質食品の製造法 | |
JP4338906B2 (ja) | セミフレッド様冷菓 | |
JP3942287B2 (ja) | 含気チョコレート類及びその製造方法 | |
JPH05227887A (ja) | 耐熱油脂性菓子およびその製造方法 | |
Mansvelt | Technical application of protein whipping agents in sugar confectionery | |
JPS6078528A (ja) | 空洞を有するパン及びその空洞に内包物を插入したパンの製造方法 | |
JPS6316106B2 (ja) | ||
RU2176886C2 (ru) | Способ производства сбивных фруктово-желейных конфет "садко" | |
JP2004222601A (ja) | 気泡性食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050916 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080902 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081117 |
|
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: 20090113 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20090205 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120220 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4261357 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120220 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130220 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130220 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140220 Year of fee payment: 5 |
|
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 |
|
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 |
|
EXPY | Cancellation because of completion of term |