JP4885797B2 - 小豆色色付け剤の製造方法 - Google Patents
小豆色色付け剤の製造方法 Download PDFInfo
- Publication number
- JP4885797B2 JP4885797B2 JP2007145043A JP2007145043A JP4885797B2 JP 4885797 B2 JP4885797 B2 JP 4885797B2 JP 2007145043 A JP2007145043 A JP 2007145043A JP 2007145043 A JP2007145043 A JP 2007145043A JP 4885797 B2 JP4885797 B2 JP 4885797B2
- Authority
- JP
- Japan
- Prior art keywords
- supernatant
- added
- red bean
- concentrated
- coloring agent
- 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
- 240000001417 Vigna umbellata Species 0.000 title claims description 59
- 235000011453 Vigna umbellata Nutrition 0.000 title claims description 59
- 239000003086 colorant Substances 0.000 title claims description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 239000006228 supernatant Substances 0.000 claims description 20
- 239000012528 membrane Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000006116 polymerization reaction Methods 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 230000001590 oxidative effect Effects 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 235000006089 Phaseolus angularis Nutrition 0.000 claims description 4
- 240000007098 Vigna angularis Species 0.000 claims description 4
- 235000010711 Vigna angularis Nutrition 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 description 27
- 239000000843 powder Substances 0.000 description 21
- 239000000047 product Substances 0.000 description 21
- 240000007594 Oryza sativa Species 0.000 description 18
- 235000007164 Oryza sativa Nutrition 0.000 description 18
- 235000009508 confectionery Nutrition 0.000 description 18
- 239000000049 pigment Substances 0.000 description 15
- 235000007189 Oryza longistaminata Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 235000012730 carminic acid Nutrition 0.000 description 8
- 239000004106 carminic acid Substances 0.000 description 8
- 229940080423 cochineal Drugs 0.000 description 8
- 240000004584 Tamarindus indica Species 0.000 description 7
- 235000004298 Tamarindus indica Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 108010093305 exopolygalacturonase Proteins 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- 235000020138 yakult Nutrition 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Description
更に、膜による濾過濃縮、すなわち、膜濃縮する前に濾過をするので、上澄液中に存在する未分解のデンプン質やタンパク質、ペクチン質、フィチン質等の成分が濾過により除去ができる。その為、未分解のデンプン質等の不溶性成分により膜の目詰まりが防止でき、不溶性成分を除去した上澄液の濃縮ができる。
その上、酵素処理後、膜濃縮後、通気加熱後に、それぞれで冷却しているので、酵素処理後、膜濃縮後、通気加熱後のそれぞれにおいて保存が可能となる。
図4は色価の評価を示し、本発明品である煮汁粉末をとかした水溶液について、赤色を示す500nmにおける色価を測定すると、他のものと比較し、高い数値となった。
本発明の小豆色付け剤をアイスクリームに添加し、このアイスクリームの色や味について官能テストを行なった。アイスクリームは原料に牛乳80ml、卵黄1個、生クリーム200ml、砂糖20gを使用し市販のアイスクリームメーカーで製造した。
そして本発明の小豆色付け剤を添加したアイスクリームを2種類、添加量0.2重量%
のものと、0.5重量%のものとを作るとともに、何も加えていない無添加のアイスクリームと、暗赤褐色を呈するコチニール色素を0.2重量%の割合で添加したもの、小豆煮汁をバブリングせずに粉末化した小豆煮汁の粉末を1.0重量%の割合で添加したものとの合計五種類のアイスクリームを作り、これら五種類の各アイスクリームを、色や味について10点満点で評価を行なうとともに、色や味の特徴について自由描写した。
本発明の小豆色付け剤を赤飯に添加し、この赤飯の色を既存の色素と比較した。赤飯はもち米のみ3合を使用し、市販の炊飯器で製造した。そして本発明の小豆色付け剤を0.05重量%添加した赤飯を作るとともに、市販のコチニール色素を0.05重量%の割合で添加したもの、タマリンド色素を0.05重量%の割合で添加したものとの合計3種類の赤飯を作り、これら3種類の各赤飯の色を比較した。3種類の赤飯を図6に示す。
さらに本発明の小豆色付け剤は、様々な食品の色付けに使用可能である。
例えば、既存の餡・餡製品を始め、蒸し菓子・焼き菓子・流し菓子・練り菓子・岡仕上げ菓子・半生菓子、干菓子・飾り菓子・餅・米菓等の和菓子や、ケーキ・クッキー・パイ・シュー等の洋菓子、アイスクリームを始めとする氷菓、チョコレート・ビスケット・クッキー・ビスケット・ガム・キャンディー・スナック等の一般菓子を含む菓子類、赤飯を始めとするカレー・シチュー・中華素材・和風素材等市販のレトルト食品、ハンバーグ・コロッケ・から揚げ・ピラフ・煮物・炒め物・焼き物等冷凍食品、ハム・ベーコン・ソーセージ・かまぼこ・チーズ等チルド食品、缶詰、ドレッシング・ソース・ケチャップ・だし・味噌・バター等の調味料、スプレット・ジャムなど、ありとあらゆる食品に使用できる。
Claims (4)
- 小豆煮汁にデンプン質やタンパク質、ペクチン質及びフィチン質から選択される成分を分解する酵素を添加して上澄液と沈殿物を生成し、その後、冷却し、次いで、生じた沈殿物を除いた上澄液を濾過した後、膜濃縮して、その後、冷却し、さらに、濃縮された上澄液を加熱しながら酸化重合を促進させ、その後、冷却してなることを特徴とする小豆色色付け剤の製造方法。
- 前記上澄液の膜濃縮の際、水分および低分子成分を除去することにより、ポリフェノールの抗酸化成分の多くを残したまま濃縮することを特徴とする請求項1記載の小豆色色付け剤の製造方法。
- 前記濃縮された上澄液を加熱しながら酸化重合を促進させる際、アルカリ性物質を加え、噴霧又はそれに相当する空気接触方法をとることを特徴とする請求項1又は2記載の小豆色色付け剤の製造方法。
- 前記濃縮された上澄液を加熱しながら酸化重合を促進させた後に、乾燥粉末化又は液状のままレトルト殺菌機により殺菌することを特徴とする請求項1、2又は3記載の小豆色色付け剤の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007145043A JP4885797B2 (ja) | 2007-05-31 | 2007-05-31 | 小豆色色付け剤の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007145043A JP4885797B2 (ja) | 2007-05-31 | 2007-05-31 | 小豆色色付け剤の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2008295365A JP2008295365A (ja) | 2008-12-11 |
JP4885797B2 true JP4885797B2 (ja) | 2012-02-29 |
Family
ID=40169502
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007145043A Active JP4885797B2 (ja) | 2007-05-31 | 2007-05-31 | 小豆色色付け剤の製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4885797B2 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012224601A (ja) * | 2011-04-22 | 2012-11-15 | Cosmo Shokuhin Kk | 小豆煮汁抽出物を含む脂質代謝改善剤 |
JP6084169B2 (ja) | 2012-01-12 | 2017-02-22 | 江崎グリコ株式会社 | フィコシアニンの調製方法 |
CN102924965B (zh) * | 2012-10-25 | 2014-03-05 | 常州大学 | 一种茶树果红棕色素及其制备与应用 |
JP6013258B2 (ja) * | 2013-04-03 | 2016-10-25 | オリエンタル酵母工業株式会社 | 赤飯の素の製造方法、赤飯の製造方法、及び赤飯の素製造用キット |
JP2018050478A (ja) * | 2016-09-26 | 2018-04-05 | 鉄也 野中 | 飲用又は食用に供する鉄分含有液の製造方法、飲料の製造方法、粉末清涼飲料の製造方法、食品の製造方法及び鉄分供給物 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4923454A (ja) * | 1972-06-27 | 1974-03-01 | ||
JPH01211456A (ja) * | 1988-02-17 | 1989-08-24 | Toyo Suisan Kk | 赤飯の製造方法 |
JP3289026B2 (ja) * | 1995-12-28 | 2002-06-04 | 日本デルモンテ株式会社 | トマト色素の製造法 |
JP3437167B2 (ja) * | 2000-12-05 | 2003-08-18 | 株式会社遠藤製餡 | 小豆を原料とする健康飲料及びその製造方法 |
JP3888539B2 (ja) * | 2001-10-19 | 2007-03-07 | 財団法人大阪産業振興機構 | 新規生物系材料およびその製造方法 |
JP2004091758A (ja) * | 2002-09-04 | 2004-03-25 | Gumma Prefecture | 着色粒子およびその製造方法 |
JP2004196689A (ja) * | 2002-12-17 | 2004-07-15 | Showa Shoji Kk | 小豆または金時豆のポリフェノールとその製造方法 |
JP2006149219A (ja) * | 2004-11-25 | 2006-06-15 | Yasushi Ifuku | 食品材料、食品、および食品材料の製造方法 |
JP2007124912A (ja) * | 2005-11-01 | 2007-05-24 | Hosokawa Seian Kk | 小豆色色付け剤の製造方法 |
-
2007
- 2007-05-31 JP JP2007145043A patent/JP4885797B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2008295365A (ja) | 2008-12-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5661263B2 (ja) | ごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法 | |
KR101463081B1 (ko) | 흑마늘 소스의 제조방법과 그 방법으로 제조된 흑마늘 소스 | |
JP4885797B2 (ja) | 小豆色色付け剤の製造方法 | |
CN101438808A (zh) | 一种麻虾酱生产方法 | |
CN104172000A (zh) | 一种油辣椒的制备方法 | |
KR100698874B1 (ko) | 삼색 돼지 양념 갈비 | |
CN103238864B (zh) | 清香型烤牛肉加工工艺 | |
KR100883639B1 (ko) | 닭두루치기 또는 닭도리탕용 양념장의 제조방법 및 이것을이용한 닭두루치기의 조리방법 | |
CN101396054A (zh) | 明日叶茶 | |
KR102075348B1 (ko) | 돼지갈비 제조방법 | |
CN108576548A (zh) | 酱香鸭脖的制备工艺 | |
KR100715148B1 (ko) | 바지락 해장국 | |
JP4431195B2 (ja) | 調味料組成物及びその製造方法及び該調味料組成物を用いてなる呈味改善された飲食品類 | |
CN107373583A (zh) | 一种酸辣粉酱调味料及其制作方法和应用 | |
JP2949119B1 (ja) | 粉末状キムチ混合薬味及びその製造方法 | |
JP4965349B2 (ja) | 調味剤 | |
JP2002186455A (ja) | 食品、飲料又は調味料 | |
KR20190134553A (ko) | 제주 돼지고기국수 제조방법 | |
JP2010268714A (ja) | 緑色発色を鮮明に維持した液状加工食品 | |
JP4313961B2 (ja) | 食品、飲料又は調味料 | |
KR100346509B1 (ko) | 카레맛 조미김의 제조 방법 | |
KR102355366B1 (ko) | 스테이크용 소스 및 이의 제조방법 | |
KR101546637B1 (ko) | 오미자를 함유하는 소시지의 제조방법 및 이에 따라 제조된 조직감과 색감이 우수한 오미자 소시지 | |
JPH09154532A (ja) | 食品の赤色着色方法 | |
JP2010284095A (ja) | 緑色発色を鮮明に維持した野菜加工食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100510 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110524 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110531 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110722 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110906 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110922 |
|
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: 20111206 |
|
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: 20111208 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141216 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4885797 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
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 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
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 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
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 |