JP4796630B2 - 蛋白質分解酵素を添加する味噌の製造方法及び味噌 - Google Patents
蛋白質分解酵素を添加する味噌の製造方法及び味噌 Download PDFInfo
- Publication number
- JP4796630B2 JP4796630B2 JP2008548401A JP2008548401A JP4796630B2 JP 4796630 B2 JP4796630 B2 JP 4796630B2 JP 2008548401 A JP2008548401 A JP 2008548401A JP 2008548401 A JP2008548401 A JP 2008548401A JP 4796630 B2 JP4796630 B2 JP 4796630B2
- Authority
- JP
- Japan
- Prior art keywords
- miso
- proteolytic enzyme
- producing
- promod
- added
- 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 - Fee Related
Links
- 244000294411 Mirabilis expansa Species 0.000 title claims description 80
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims description 80
- 235000013536 miso Nutrition 0.000 title claims description 80
- 108091005804 Peptidases Proteins 0.000 title claims description 59
- 102000035195 Peptidases Human genes 0.000 title claims description 54
- 238000004519 manufacturing process Methods 0.000 title claims description 31
- 239000004365 Protease Substances 0.000 claims description 18
- 108010004032 Bromelains Proteins 0.000 claims description 12
- 235000019835 bromelain Nutrition 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 239000008186 active pharmaceutical agent Substances 0.000 claims 3
- 210000001779 taste bud Anatomy 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 description 21
- 108090000790 Enzymes Proteins 0.000 description 21
- 229940088598 enzyme Drugs 0.000 description 16
- 241000193830 Bacillus <bacterium> Species 0.000 description 14
- 240000006439 Aspergillus oryzae Species 0.000 description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 241000219173 Carica Species 0.000 description 11
- 235000009467 Carica papaya Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 230000005070 ripening Effects 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 241000196324 Embryophyta Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 8
- 241000234671 Ananas Species 0.000 description 8
- 235000007119 Ananas comosus Nutrition 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000002797 proteolythic effect Effects 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000011942 biocatalyst Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 241000283014 Dama Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- JNSGIVNNHKGGRU-JYRVWZFOSA-N diethoxyphosphinothioyl (2z)-2-(2-amino-1,3-thiazol-4-yl)-2-methoxyiminoacetate Chemical compound CCOP(=S)(OCC)OC(=O)C(=N/OC)\C1=CSC(N)=N1 JNSGIVNNHKGGRU-JYRVWZFOSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Description
Collupulin MG:パパイヤ起源の植物性蛋白質分解酵素
Bromelain:パイナップル起源の蛋白質分解酵素
Promod 279P:アスペルギルス属(A. spp)起源の蛋白質分解酵素
B:Bromelain、パイナップル起源の植物性蛋白質分解酵素
C:Promod 279P、アスペルギルスオリザエ起源の蛋白質分解酵素
D:Delvolase、バシラス起源の蛋白質分解酵素
E:Maxazyme NMP DS、バシラス起源の蛋白質分解酵素
F:Control、対照
Claims (6)
- 味噌の製造において、味噌だま麹を成形、発酵、浸漬し、醤油と分離した後、プロモド279P(Promod 279P)、デルボラーゼ(Delvolase)、マキサジムNMP DS(Maxazyme NMP DS)、コルプリン(Collupulin)MG又はブロメライン(Bromelain)から選ばれる少なくとも1つの蛋白質分解酵素を添加する味噌の製造方法。
- プロモド279P(Promod 279P)、デルボラーゼ(Delvolase)、マキサジムNMP DS(Maxazyme NMP DS)、コルプリン(Collupulin)MG又はブロメライン(Bromelain)から選ばれる少なくとも2つの蛋白質分解酵素を添加する請求項1に記載の味噌の製造方法。
- プロモド279P(Promod 279P)とブロメライン(Bromelain)を併用して添加する請求項2に記載の味噌の製造方法。
- 蛋白質分解酵素の添加量が、0.001〜10%W/Wである請求項1〜3のいずれか一に記載の味噌の製造方法。
- 蛋白質分解酵素の添加による熟成期間が、1〜6か月である請求項1〜4のいずれか一に記載の味噌の製造方法。
- 請求項1〜5に記載の味噌の製造方法によって得られる、プロモド279P(Promod 279P)、デルボラーゼ(Delvolase)、マキサジムNMP DS(Maxazyme NMP DS)、コルプリン(Collupulin)MG又はブロメライン(Bromelain)から選ばれる少なくとも1つの蛋白質分解酵素を含有する味噌。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2005-0134941 | 2005-12-30 | ||
KR1020050134941A KR100738648B1 (ko) | 2005-12-30 | 2005-12-30 | 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장 |
PCT/KR2006/005660 WO2007078078A1 (en) | 2005-12-30 | 2006-12-22 | Manufacturing method of soybean paste by protease and its processed products |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2009521919A JP2009521919A (ja) | 2009-06-11 |
JP4796630B2 true JP4796630B2 (ja) | 2011-10-19 |
Family
ID=38228390
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008548401A Expired - Fee Related JP4796630B2 (ja) | 2005-12-30 | 2006-12-22 | 蛋白質分解酵素を添加する味噌の製造方法及び味噌 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080292752A1 (ja) |
JP (1) | JP4796630B2 (ja) |
KR (1) | KR100738648B1 (ja) |
CN (1) | CN101346071A (ja) |
WO (1) | WO2007078078A1 (ja) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9060538B2 (en) | 2009-12-25 | 2015-06-23 | Kikkoman Corporation | Soy sauce having hypotensive effects and method for producing the same |
CN102224906A (zh) * | 2011-05-12 | 2011-10-26 | 湘阴县浏阳河油业有限公司 | 一种新型腐乳及其制备方法 |
KR101518106B1 (ko) * | 2012-10-31 | 2015-05-07 | 씨제이제일제당 (주) | 신규한 균주 바실러스 아밀로리쿼페이션스 cj 3―27 및 아스퍼질러스 오리재 cj kg를 이용한 한식 메주된장의 제조방법 |
KR20140072338A (ko) * | 2012-11-30 | 2014-06-13 | 씨제이제일제당 (주) | 전통메주의 제조방법 |
KR101473290B1 (ko) | 2013-04-12 | 2014-12-16 | 주식회사 케이엠티알 | 발효 촉진 조성물을 이용한 장류의 제조방법 및 이 방법에 의해 제조된 장류 |
KR102092851B1 (ko) * | 2017-08-31 | 2020-03-24 | 씨제이제일제당 주식회사 | 신규 바실러스 아밀로리퀴페시언스 균주 및 이를 이용한 대두 발효물의 제조 방법 |
JP6821205B2 (ja) * | 2019-04-19 | 2021-01-27 | 岸 雄一郎 | 味噌又は醤油の製造方法 |
CN111053196B (zh) * | 2020-01-02 | 2023-04-18 | 吉林农业大学 | 基于后发酵胶红酵母为优势共生菌系的大豆酱及制作方法 |
CN111067081B (zh) * | 2020-01-02 | 2023-04-25 | 吉林农业大学 | 基于纳豆芽胞杆菌诱变株为优势菌系的大豆酱及制作方法 |
KR20220023365A (ko) * | 2020-08-21 | 2022-03-02 | 전남대학교산학협력단 | 된장의 제조방법 및 이로부터 제조된 된장 |
CN113331391B (zh) * | 2021-07-08 | 2022-06-24 | 中国农业科学院农产品加工研究所 | 一种降低酱油中致敏蛋白含量的方法 |
CN115287201A (zh) * | 2022-09-29 | 2022-11-04 | 中国农业大学 | 复合发酵剂及其在制备发酵食品和提高发酵食品中氨基酸态氮含量中的应用 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60234563A (ja) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | 高蛋白分解低臭みその製造法 |
JPS60262561A (ja) * | 1984-06-08 | 1985-12-25 | House Food Ind Co Ltd | 大豆蛋白質水溶液の処理方法 |
KR880002453A (ko) * | 1986-08-12 | 1988-05-09 | 민병욱 | 톱밥과 규산염 광물질을 이용한 사료첨가제 |
JPH01257441A (ja) * | 1988-12-23 | 1989-10-13 | Manshiyou:Kk | 高蛋白分解低臭白みそ |
JPH05103644A (ja) * | 1991-10-08 | 1993-04-27 | Okayama Pref Gov Nogyo Kaihatsu Kenkyusho | 味噌を含有した飲料 |
JPH09156A (ja) * | 1995-06-20 | 1997-01-07 | Soc Prod Nestle Sa | カカオニブの酵素処理法 |
JPH104909A (ja) * | 1996-03-18 | 1998-01-13 | Daiichi Seito Kk | 工業的大量生産のできる味噌玉麹 |
JP2004511241A (ja) * | 2000-10-19 | 2004-04-15 | デーエスエム・ナムローゼ・フェンノートシャップ | タンパク加水分解物 |
JP2005528110A (ja) * | 2002-06-04 | 2005-09-22 | デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ | トリペプチドに富むタンパク水解物 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63279761A (ja) * | 1987-05-11 | 1988-11-16 | Tanabe Seiyaku Co Ltd | 味噌の品質改良法 |
JPH0223846A (ja) * | 1988-07-11 | 1990-01-26 | Japan Steel Works Ltd:The | 液体状味噌風調味料の速醸方法 |
KR100362317B1 (ko) * | 2000-05-06 | 2002-11-23 | 목철균 | 저식염 속성발효 젓갈의 제조 및 저장성 증진 방법 |
KR100463675B1 (ko) * | 2002-06-11 | 2004-12-29 | 정옥자 | 2단 발효로 제조된 콩알메주 및 제조방법 |
EP1579772A1 (en) * | 2004-03-25 | 2005-09-28 | Ajinomoto Co., Inc. | Method for the production of koji |
-
2005
- 2005-12-30 KR KR1020050134941A patent/KR100738648B1/ko active IP Right Grant
-
2006
- 2006-12-22 US US12/096,715 patent/US20080292752A1/en not_active Abandoned
- 2006-12-22 CN CNA2006800491539A patent/CN101346071A/zh active Pending
- 2006-12-22 JP JP2008548401A patent/JP4796630B2/ja not_active Expired - Fee Related
- 2006-12-22 WO PCT/KR2006/005660 patent/WO2007078078A1/en active Application Filing
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60234563A (ja) * | 1984-05-09 | 1985-11-21 | Banshiyou:Kk | 高蛋白分解低臭みその製造法 |
JPS60262561A (ja) * | 1984-06-08 | 1985-12-25 | House Food Ind Co Ltd | 大豆蛋白質水溶液の処理方法 |
KR880002453A (ko) * | 1986-08-12 | 1988-05-09 | 민병욱 | 톱밥과 규산염 광물질을 이용한 사료첨가제 |
JPH01257441A (ja) * | 1988-12-23 | 1989-10-13 | Manshiyou:Kk | 高蛋白分解低臭白みそ |
JPH05103644A (ja) * | 1991-10-08 | 1993-04-27 | Okayama Pref Gov Nogyo Kaihatsu Kenkyusho | 味噌を含有した飲料 |
JPH09156A (ja) * | 1995-06-20 | 1997-01-07 | Soc Prod Nestle Sa | カカオニブの酵素処理法 |
JPH104909A (ja) * | 1996-03-18 | 1998-01-13 | Daiichi Seito Kk | 工業的大量生産のできる味噌玉麹 |
JP2004511241A (ja) * | 2000-10-19 | 2004-04-15 | デーエスエム・ナムローゼ・フェンノートシャップ | タンパク加水分解物 |
JP2005528110A (ja) * | 2002-06-04 | 2005-09-22 | デーエスエム イーペー アセッツ ベスローテン フェンノートシャップ | トリペプチドに富むタンパク水解物 |
Also Published As
Publication number | Publication date |
---|---|
JP2009521919A (ja) | 2009-06-11 |
US20080292752A1 (en) | 2008-11-27 |
CN101346071A (zh) | 2009-01-14 |
KR100738648B1 (ko) | 2007-07-11 |
KR20070071458A (ko) | 2007-07-04 |
WO2007078078A1 (en) | 2007-07-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4796630B2 (ja) | 蛋白質分解酵素を添加する味噌の製造方法及び味噌 | |
Christensen et al. | Extracellular microbial proteases with specificity for plant proteins in food fermentation | |
JP4908424B2 (ja) | 醸造用種麹、醸造用麹、及び醸造食品、並びにその製造法 | |
CN107625059A (zh) | 一种侗家特色豆豉加工方法 | |
TWI532440B (zh) | 製備水解產物之方法 | |
WO1999022608A1 (en) | Production of hydrolysate | |
WO2012022112A1 (en) | Sufu ripening agent and method for quickly preparing sufu by using the same | |
KR101774838B1 (ko) | 콩알이 살아있는 된장의 제조방법 및 이에 따른 된장 | |
JP5945318B2 (ja) | タンパク質基質の加水分解物及びその生成方法 | |
JP4901235B2 (ja) | 飲料用食酢 | |
KR0137063B1 (ko) | 순수배양 버섯균을 이용한 발효식품의 제조방법 | |
SK134796A3 (en) | A process for the production of a seasoning sauce | |
JP4493607B2 (ja) | 濃厚調味液の製造方法 | |
JPH06197729A (ja) | パンからの調味ソースの製造方法 | |
KR101041019B1 (ko) | 된장 발효물의 제조 방법 | |
JPS62179355A (ja) | 食品の製造法 | |
KR100579503B1 (ko) | 콩버섯을 포함하는 고추장 및 그 제조방법 | |
KR20010111432A (ko) | 복합발효특성을 이용한 속성 전통된장의 제조방법 | |
JP4140515B2 (ja) | 調味料及びその製造法 | |
KR100579498B1 (ko) | 콩버섯을 포함하는 된장 및 그 제조방법 | |
KR100929154B1 (ko) | 알콜 발효 효모를 이용한 코지제품 및 그 제조방법 | |
JP4390743B2 (ja) | 味噌風調味食品の製造方法 | |
JP2011036206A (ja) | 酸性プロテアーゼ活性及び酸性カルボキシペプチチダーゼ活性の高い麹及びその製造方法、並びにその麹を用いた魚調味料 | |
JP2005046049A (ja) | 新規発酵豆乳およびその製造方法 | |
Tachibana | Traditional tofuyo and its bioactive properties. |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110302 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20110602 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20110609 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110623 |
|
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: 20110720 |
|
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: 20110729 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4796630 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140805 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 |
|
LAPS | Cancellation because of no payment of annual fees |