JP4512520B2 - Whey food and method for producing the same - Google Patents
Whey food and method for producing the same Download PDFInfo
- Publication number
- JP4512520B2 JP4512520B2 JP2005147742A JP2005147742A JP4512520B2 JP 4512520 B2 JP4512520 B2 JP 4512520B2 JP 2005147742 A JP2005147742 A JP 2005147742A JP 2005147742 A JP2005147742 A JP 2005147742A JP 4512520 B2 JP4512520 B2 JP 4512520B2
- Authority
- JP
- Japan
- Prior art keywords
- whey
- food
- lactose
- producing
- concentrate
- 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.)
- Active
Links
- 239000005862 Whey Substances 0.000 title claims description 32
- 102000007544 Whey Proteins Human genes 0.000 title claims description 32
- 108010046377 Whey Proteins Proteins 0.000 title claims description 32
- 235000013305 food Nutrition 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 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 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 8
- 239000008101 lactose Substances 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000020185 raw untreated milk Nutrition 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 6
- 238000000354 decomposition reaction Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 241000220223 Fragaria Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 102000007562 Serum Albumin Human genes 0.000 description 1
- 108010071390 Serum Albumin Proteins 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
本発明は、乳清を用いた乳清食品およびその製造方法に関する。 The present invention relates to a whey food product using whey and a method for producing the same.
乳清は、牛乳からカゼインを除いて得られ、β−ラクトグロブリン、α−ラクトアルブミン、血清アルブミンなどのタンパク質を含み、栄養価に富んでいる。
従来、改良した乳清の製造方法として、乳清をナノフィルトレーションにより脱塩処理した後、乳糖分解酵素で乳糖分解処理する乳糖分解脱塩乳清の製造方法がある（例えば、特許文献１参照）。
Whey is obtained by removing casein from milk and contains proteins such as β-lactoglobulin, α-lactalbumin, and serum albumin, and is rich in nutritional value.
Conventionally, as an improved method for producing whey, there is a method for producing lactose-degraded desalted whey in which whey is desalted by nanofiltration and then lactose-decomposed with lactose-degrading enzyme (for example, Patent Document 1). reference).
しかしながら、特許文献１に示す従来の技術では、製造される乳清は、食品の物性を改良するために食品の原料に用いられるだけで、そのまま食されるものではなく、用途が限定されていた。また、クリームチーズなどナチュラルチーズの製造の際に発生する乳清は、飼料等に利用される以外は産業廃棄物として廃棄されていた。このように、従来、貴重なタンパク資源である乳清の有効利用が図られないという課題があった。 However, in the conventional technique shown in Patent Document 1, the produced whey is only used as a raw material for food in order to improve the physical properties of the food, and is not eaten as it is, and its use is limited. . In addition, whey generated during the production of natural cheese such as cream cheese has been discarded as industrial waste except for use in feed and the like. Thus, conventionally, there has been a problem that effective utilization of whey, which is a valuable protein resource, cannot be achieved.
本発明は、このような課題に着目してなされたもので、乳清の用途を広げ、その有効利用を図ることができる乳清食品およびその製造方法を提供することを目的としている。 This invention was made paying attention to such a subject, and it aims at providing the whey food which can expand the use of whey and can aim at the effective use, and its manufacturing method.
上記目的を達成するために、本発明に係るジャム状の粘着性を有する乳清食品の製造方法は、生乳と生クリームとを混合した調整乳を殺菌、冷却した後、２３℃で１６時間乳酸発酵させ、発酵により凝固したカードと乳清とに分離し、分離した乳清を限外濾過膜で３倍に濃縮し、膜非透過の濃縮液に乳糖分解酵素を加えて乳糖を分解し、その酵素分解液に糖類およびクリームを混合し、真空濃縮機により３〜３．５倍に濃縮して成ることを特徴とする。
本発明に係る乳清食品の製造方法では、前記酵素分解液に前記糖類とともにクリームを混合した後、濃縮および殺菌する。この場合、前記濃縮および前記殺菌を真空濃縮機によりメイラード反応を起こさない低温で行う。
本発明に係る乳清食品は、前述の乳清食品の製造方法により製造されたことを特徴とする。
In order to achieve the above object, the method for producing a whey food product having jam-like adhesiveness according to the present invention comprises sterilizing and cooling adjusted milk in which raw milk and fresh cream are mixed, and then lactic acid at 23 ° C. for 16 hours. Fermented, separated into curd and whey coagulated by fermentation , concentrated the separated whey three times with an ultrafiltration membrane, added lactose-degrading enzyme to the membrane-impermeable concentrate, decomposed lactose, The enzyme decomposition solution is mixed with sugar and cream, and is concentrated 3-3.5 times by a vacuum concentrator .
In the method of manufacturing the whey food according to the present invention, after mixing the cream with the sugar in the enzyme hydrolyzate was, you concentration and sterilization. In this case, it intends row at a low temperature that does not cause a Maillard reaction by vacuum condenser the concentration and the sterilization.
The whey food according to the present invention is manufactured by the above-described method for manufacturing whey food.
乳の乳酸発酵は、生乳と生クリームを混合した調整乳を用い、殺菌、冷却した後、２３℃前後で約１６時間発酵させる。発酵により凝固したならば、攪拌しながら加熱し、カードセパレーターもしくは濾過布等によりカードと乳清とに分離する。 Lactic acid fermentation of milk, using the adjustment milk mixed with milk and cream, sterilized, cooled, Ru is approximately 16 hours fermentation at about 23 ° C.. When solidified by fermentation, the mixture is heated with stirring and separated into curd and whey by a card separator or a filter cloth.
乳清の濃縮は、限外濾過膜による濾過または真空濃縮機により行うことが好ましく、特に、限外濾過膜により濾過した膜非透過の濃縮液に乳糖分解酵素を加えて乳糖を分解した後、真空濃縮機によりさらに濃縮を行うことが好ましい。限外濾過膜による濃縮では、３倍程度に濃縮することが好ましい。乳糖分解酵素（ラクターゼ）を加えて乳糖を分解することにより、製品の舌触りを改良することができる。乳糖分解酵素の添加量は、膜非透過の濃縮液に対し０．００５乃至０．０１重量％が好ましい。乳糖の分解は、膜非透過の濃縮液を５０℃前後を保持しながら２０時間攪拌を続けて行うことが好ましい。乳糖の分解後は、直ちに５℃以下まで冷却することが好ましい。 Concentration of whey is preferably performed by filtration through an ultrafiltration membrane or by a vacuum concentrator. Further concentration is preferably performed by a vacuum concentrator. Concentration with an ultrafiltration membrane is preferably about 3 times. By adding lactose-degrading enzyme (lactase) and degrading lactose, the touch of the product can be improved. The amount of lactose-degrading enzyme added is preferably 0.005 to 0.01% by weight based on the membrane-impermeable concentrate. Lactose decomposition is preferably carried out by continuously stirring the membrane-impermeable concentrate at around 50 ° C. for 20 hours. It is preferable to immediately cool to 5 ° C. or less after the decomposition of lactose.
真空濃縮機による濃縮では、酵素分解液に糖類とともにクリームを混合することにより、風味を調整することができる。真空濃縮機による濃縮は、メイラード反応を起こさない低温、特に５０℃前後の温度で行うことが好ましい。真空濃縮機による濃縮では、３〜３．５倍程度に濃縮することが好ましい。殺菌は、濃縮後、７５℃前後の温度で加熱して行うことが好ましい。 In concentration using a vacuum concentrator, the flavor can be adjusted by mixing cream with saccharides in the enzyme decomposition solution. Concentration by a vacuum concentrator is preferably performed at a low temperature that does not cause the Maillard reaction, particularly at a temperature around 50 ° C. In the concentration by the vacuum concentrator, it is preferable to concentrate to about 3 to 3.5 times. The sterilization is preferably performed by heating at a temperature of about 75 ° C. after concentration.
濃縮および殺菌後、例えば、ホッパーにより瓶詰めまたはパック詰めにして出荷することができる。
製品は、ジャム状であってパンなどに塗って食べたり、コンデンスミルクの代わりとしてイチゴなどに掛けたりして食べるのに適している。
After concentration and sterilization, it can be shipped, for example, bottled or packed with a hopper.
The product is jam-like and is suitable to be eaten by applying it on bread or by hanging on strawberries instead of condensed milk.
本発明によれば、乳清の用途を広げ、その有効利用を図ることができる乳清食品およびその製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the use of a whey can be expanded and the whey food which can aim at the effective utilization and its manufacturing method can be provided.
以下、本発明の実施例について説明する。
生乳９０重量％とクリーム１０重量％とを混合した調整乳の均質化を行い、７１℃１５秒殺菌を行った後、２３℃まで冷却した。これに市販の乳酸菌を０．６重量％添加し、２３℃で１６時間発酵させた。発酵により凝固したものを攪拌しながら加熱し、カードセパレータによりカードと乳清とに分離した。
Examples of the present invention will be described below.
The prepared milk mixed with 90% by weight of raw milk and 10% by weight of cream was homogenized, sterilized at 71 ° C. for 15 seconds, and then cooled to 23 ° C. To this, 0.6% by weight of a commercially available lactic acid bacterium was added and fermented at 23 ° C. for 16 hours. What was coagulated by fermentation was heated with stirring and separated into curd and whey by a card separator.
乳清を限外濾過膜で３倍に濃縮した。その濃縮液に対し０．００５重量％の乳糖分解酵素を添加し、５０℃前後を保持しながら２０時間攪拌を続け、乳糖を分解した。乳糖の分解後、直ちに５℃以下まで冷却した。 The whey was concentrated 3 times with an ultrafiltration membrane. 0.005% by weight of lactose-degrading enzyme was added to the concentrated solution, and stirring was continued for 20 hours while maintaining the temperature around 50 ° C. to decompose lactose. Immediately after the decomposition of lactose, it was cooled to 5 ° C. or lower.
乳糖を分解した濃縮液８２重量％、砂糖１５重量％、クリーム３重量％を混合して風味を調整した。次に、真空濃縮機により５０℃で低温濃縮を行い、３．２５倍に濃縮した。濃縮終了後、７５℃で加熱、殺菌した。こうして、ジャム状の乳清食品を製造した。乳清食品は、ホッパーにより、一般販売用のものは１５０ｇ容量のガラス瓶に瓶詰めし、業務用のものは２０ｋｇ容量のポリ容器に充填した。 The flavor was adjusted by mixing 82% by weight of concentrate obtained by decomposing lactose, 15% by weight of sugar and 3% by weight of cream. Next, low-temperature concentration was performed at 50 ° C. with a vacuum concentrator, and the solution was concentrated 3.25 times. After completion of concentration, the mixture was heated and sterilized at 75 ° C. Thus, a jam-like whey food was produced. Whey foods were bottled in a 150 g capacity glass bottle for general sales by a hopper and in a 20 kg capacity plastic container for business use.
製造した乳清食品は、淡い酸味を有し、ジャム状の粘着性を有し、パンに塗って食べたり、イチゴに掛けて食べたりするのに適していた。
The manufactured whey food had a light acidity and had a jam-like tackiness, and was suitable for being applied to bread or eating on strawberries.
Claims (2)
Sterilized and cooled raw milk mixed with fresh milk and lactic acid fermented at 23 ° C for 16 hours, separated into curd and whey solidified by fermentation, and separated whey by ultrafiltration membrane 3 Concentrate twice, add lactose-degrading enzyme to membrane-impermeable concentrate, decompose lactose , mix sugar and cream with the enzyme-decomposed solution, and concentrate 3-3.5 times with vacuum concentrator A method for producing whey food having jam-like adhesiveness .
A whey food produced by the method for producing whey food according to claim 1 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005147742A JP4512520B2 (en) | 2005-05-20 | 2005-05-20 | Whey food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005147742A JP4512520B2 (en) | 2005-05-20 | 2005-05-20 | Whey food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006320273A JP2006320273A (en) | 2006-11-30 |
| JP4512520B2 true JP4512520B2 (en) | 2010-07-28 |
Family
ID=37540404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005147742A Active JP4512520B2 (en) | 2005-05-20 | 2005-05-20 | Whey food and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4512520B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5354560B2 (en) * | 2007-04-06 | 2013-11-27 | 地方独立行政法人北海道立総合研究機構 | Fermented milk paste and method for producing the same |
| KR20100024450A (en) * | 2007-05-30 | 2010-03-05 | 아마도리 피티와이 리미티드 | Foods and beverages lacking glycation products |
| CN104489131B (en) * | 2014-12-26 | 2018-07-20 | 光明乳业股份有限公司 | A kind of viable type lactalbumin drink and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02303457A (en) * | 1989-05-19 | 1990-12-17 | Snow Brand Milk Prod Co Ltd | Food and medicine having osteogenesis promotive and bone resorption preventive effects |
| JPH06169688A (en) * | 1992-12-02 | 1994-06-21 | Kinoshita Shigeharu | Production of dried strip of radish prevented from browning |
| JPH0856568A (en) * | 1994-08-17 | 1996-03-05 | Morinaga Milk Ind Co Ltd | Sweet whey condensate of milk sugar hydrolysate and manufacture thereof |
| JPH09131162A (en) * | 1995-11-10 | 1997-05-20 | Norin Suisansyo Chikusan Shikenjo | Production of sheese whey drink |
-
2005
- 2005-05-20 JP JP2005147742A patent/JP4512520B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02303457A (en) * | 1989-05-19 | 1990-12-17 | Snow Brand Milk Prod Co Ltd | Food and medicine having osteogenesis promotive and bone resorption preventive effects |
| JPH06169688A (en) * | 1992-12-02 | 1994-06-21 | Kinoshita Shigeharu | Production of dried strip of radish prevented from browning |
| JPH0856568A (en) * | 1994-08-17 | 1996-03-05 | Morinaga Milk Ind Co Ltd | Sweet whey condensate of milk sugar hydrolysate and manufacture thereof |
| JPH09131162A (en) * | 1995-11-10 | 1997-05-20 | Norin Suisansyo Chikusan Shikenjo | Production of sheese whey drink |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186656A (en) * | 2014-09-25 | 2014-12-10 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
| CN104186656B (en) * | 2014-09-25 | 2017-01-18 | 光明乳业股份有限公司 | Low-sugar brown lactobacillus drink and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2006320273A (en) | 2006-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4761356B2 (en) | Milk material with excellent flavor and physical properties and method for producing the same | |
| Hammam et al. | Progress in micellar casein concentrate: Production and applications | |
| FI118115B (en) | Producing lactose-free sour milk product e.g. yogurt involves performing pre-hydrolysis on milk raw material, inactivating lactase enzyme by heating, and hydrolyzing the residual lactose simultaneously with souring of the product | |
| JP2017104120A (en) | Fermented milk with improved flavor and manufacturing method therefor | |
| CN101842018A (en) | Methods for casein production | |
| KR20140091692A (en) | Method for producing a milk product | |
| RU2555522C1 (en) | Complex milk salt, its production method and food products containing such salt | |
| RU2689723C2 (en) | Whey protein concentrate, cultured milk product containing concentrate, and methods | |
| CN102369998A (en) | Method for preparing easy-to-absorb low-lactose dairy product rich in galacto-oligosaccharide | |
| JP4512520B2 (en) | Whey food and method for producing the same | |
| De Boer | From milk by-products to milk ingredients: upgrading the cycle | |
| CN114009497A (en) | Method for processing concentrated milk | |
| JP6259253B2 (en) | Immature fresh cheese and method for producing the same | |
| JP2018074911A (en) | Concentrated fermented milk and method for producing the same | |
| El‐Aidie et al. | Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review | |
| US9578890B2 (en) | Alpha-lactalbumin enriched whey protein compositions and methods of making and using them | |
| CN112868790A (en) | Production method of liquid dairy product | |
| JPS59205937A (en) | Production of longterm preservable aromatic beverage based on acid milk serum | |
| JPWO2018056425A1 (en) | Flavor rich fermented milk and method for producing the same | |
| RU2529954C1 (en) | "drinking curd" cultured milk product and its production method | |
| JP5436246B2 (en) | Composition for producing dairy products, dairy products and method for producing the same | |
| RU2180494C2 (en) | Milk-protein product obtaining method | |
| JPH1132675A (en) | Cheese and its production | |
| WO2008101449A1 (en) | Dairy product and a process for production thereof | |
| Samilyk et al. | Analysis of cheeses made by waste-free technology. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080515 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20091009 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20091027 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20091228 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100126 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100329 |
|
| 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: 20100420 |
|
| 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: 20100510 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130514 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4512520 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: 20130514 Year of fee payment: 3 |
|
| 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 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| 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 |