JP4895056B2 - Cut rice cake - Google Patents

Cut rice cake Download PDF

Info

Publication number
JP4895056B2
JP4895056B2 JP2008266864A JP2008266864A JP4895056B2 JP 4895056 B2 JP4895056 B2 JP 4895056B2 JP 2008266864 A JP2008266864 A JP 2008266864A JP 2008266864 A JP2008266864 A JP 2008266864A JP 4895056 B2 JP4895056 B2 JP 4895056B2
Authority
JP
Japan
Prior art keywords
cut
cuts
side surfaces
cutting
lower surfaces
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
Application number
JP2008266864A
Other languages
Japanese (ja)
Other versions
JP2010094065A (en
Inventor
俊一 山中
Original Assignee
株式会社きむら食品
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 株式会社きむら食品 filed Critical 株式会社きむら食品
Priority to JP2008266864A priority Critical patent/JP4895056B2/en
Publication of JP2010094065A publication Critical patent/JP2010094065A/en
Application granted granted Critical
Publication of JP4895056B2 publication Critical patent/JP4895056B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Landscapes

  • Cereal-Derived Products (AREA)

Description

この発明は、平面方形の切り餅の上面及び下面並びに両側面に切り込みを入れた切り餅に関する。   The present invention relates to a cutting bar having cuts made on the upper and lower surfaces and both side surfaces of a flat rectangular cutting bar.

従来切り餅を焼いた場合に、不均等膨化を防止する為に、上面又は上下面に十字状の切り込みを入れ、或いは側面に上面と平行な切り込みを入れる技術が知られている。
特許第3620045号 特許第3817255号 特許第4111382号
Conventionally, in order to prevent non-uniform expansion when kerchief is baked, a technique is known in which a cross-shaped cut is made on the upper surface or the upper and lower surfaces, or a cut parallel to the upper surface is made on the side surface.
Patent No. 3620045 Japanese Patent No. 3817255 Japanese Patent No. 4111382

従来切り餅の上下面に十字の切り込みを入れると共に、長側面へ深さを切り餅の厚さの30〜40%の切り込みを入れた切り餅の提案がある(特許文献1)。また餅体の周側面へ前後深さの異なる切り込みを入れた餅の提案がある(特許文献2)。   Conventionally, there has been a proposal of a cutting rod in which a cross cut is made on the upper and lower surfaces of the cutting rod, and the depth is cut to the long side surface to make a cutting of 30 to 40% of the thickness of the rod (Patent Document 1). In addition, there is a proposal of a scissors in which cuts having different front and rear depths are made on the peripheral side surface of the housing (Patent Document 2).

更に餅体の側面に環状の切り込み部を設け、又は対向二側面に切り込み部を設けた餅の提案がある(特許文献3)
前記従来の発明においては、側面の切り込みを深くしたり、環状の切り込みにしたりして、焼いた際の均等な膨化の達成を目指している。この発明は、上面及び下面に切り込みを入れると共に、側面には環状の切り込みでもなく、切り込みを深くするものでもなく、切り込みを斜めにかつ交叉して設けることにより、各部均等な膨化を達成したのである。
Furthermore, there is a proposal of a scissors that is provided with an annular cut portion on the side surface of the housing or a cut portion on opposite two side surfaces (Patent Document 3).
In the above-mentioned conventional invention, it is aimed to achieve uniform expansion when baked by deepening the cuts on the side surfaces or by making the cuts in an annular shape. In the present invention, not only the upper and lower surfaces are cut, but the side surface is not an annular cut or deepened, and the cuts are provided obliquely and crossed to achieve equal expansion of each part. is there.

元来切り餅は餅搗きにより得られるので、品質は均等であるが、気泡の偏在、又は粘性の不均等、或いは熱伝導の不均等など、僅かな膨張力の不均等により、不均等膨張を生じ易くなる。これを防止する為に、前記従来の発明のように、切り込みを環状に設けたり、切り込み深さに工夫を加えているが、悉く均等膨化を達成させるのは困難であった。   Originally, chopped soot is obtained by rolling, so the quality is uniform, but it tends to cause uneven expansion due to uneven distribution of bubbles, uneven viscosity, uneven heat transfer, etc. Become. In order to prevent this, as in the above-described conventional invention, the incision is provided in an annular shape or the incision depth is devised, but it has been difficult to achieve uniform expansion.

前記従来の技術において、切り込みを環状に設けるには、加工工程を1工程増加となり、切り込み深さを大きくするには、切断時に特別の配慮を必要とするなどの加工上の問題点があった。また餅の均質性、焼成時の熱伝導の不均一などによって、前記従来の切り込みであっても不均等膨張を生じるおそれがあった。   In the prior art, in order to provide the cut in an annular shape, the number of processing steps is increased by one step, and in order to increase the depth of cut, there is a problem in processing such as special consideration at the time of cutting. . Further, due to the homogeneity of the soot and the non-uniformity of the heat conduction during firing, there is a possibility that non-uniform expansion may occur even with the conventional notches.

この発明は、切り餅の上面及び下面並びに両側面に切り込みを入れ、前記両側面の切り込みは、斜の切り込みを交叉させて設けることにより、餅搗き、焼成その他の原因により不均等膨張を生じ易い場合であっても、各切り込みから蒸気が抜け易くなり、結果的に均等膨張し、美しい姿の焼き上がりを期待できることに成功したのである。   This invention is a case where cuts are made on the upper and lower surfaces and both side surfaces of the cutting rivet, and the cuts on both side surfaces are prone to uneven expansion due to rolling, firing or other causes by providing oblique cuts. Even so, the steam could easily escape from each notch, and as a result, it was able to expect uniform expansion and a beautiful appearance.

即ちこの発明は、平面方形の餅体の上面及び下面並びに対向する二側面へ切り込みを入れた切り餅において、上面及び下面の中央部に側面と平行に切り込みを入れ、前記二側面の切り込みは斜の切り込みを交叉させるように入れたことを特徴とする切り餅である。   That is, according to the present invention, in a scissor made by cutting into the upper and lower surfaces of the flat rectangular frame and the two opposite side surfaces, a cut is made parallel to the side surface at the center of the upper and lower surfaces, and the notches on the two side surfaces are inclined. It is a cutting rod characterized by being cut so as to intersect.

前記において、切り餅は平面矩形が多いが、正方形でも同一効果があるため、平面方形の餅体とした。   In the above description, the cutting rod has a flat rectangular shape, but a square shape has the same effect, and thus has a flat rectangular shape.

また、平面矩形の餅体の上面及び下面並びに対向する二側面へ切り込みを入れた切り餅において、上面及び下面の中央部に側面と平行に切り込みを入れ、前記二側面には斜の切り込みを交叉させるように入れると共に、上下面方向を向く斜の切り込みの上下端は、上面又は下面に到達しないようにしたことを特徴とする切り餅であり、上面及び下面中央の切り込みは十字状としたものであり、二側面は長側面とし、長側面の切り込みは、上面又は下面に対し、10度〜80度に傾斜させたものであり、側面の切り込みの深さは1.0mm〜5.0mmとしたものである。   In addition, in a cutting rod having cuts in the upper and lower surfaces of the flat rectangular housing and the two opposite side surfaces, a cut is made in the center of the upper and lower surfaces in parallel with the side surfaces, and oblique cuts are crossed over the two side surfaces. In addition, the upper and lower ends of the oblique notch facing the upper and lower surfaces are made to not reach the upper surface or the lower surface, and the upper and lower center cuts are cross-shaped. The two side surfaces are long side surfaces, the long side cuts are inclined at 10 to 80 degrees with respect to the upper or lower surface, and the side cuts are 1.0 mm to 5.0 mm deep. It is.

この発明における斜の切り込みの角度は、前記のように上面又は下面に対し10度〜80度であり、好ましくは20度〜50度である。前記角度が10度以下になると、各斜線を所定の間隔(例えば5mm〜10mm)にすると、切り餅の側面に設ける斜線の数が少なくなるのみならず、交点の数も少なくなって、不均等膨張を生じ易くなる。また前記角度が80度以上になると、同一ピッチでは切り込みの数が多くなるが、前記切り込みが餅の膨化を妨げ、加熱空気が抜けにくくなり、不均等膨張を生じやすくなるので好ましくない。   As described above, the oblique cut angle in the present invention is 10 to 80 degrees with respect to the upper surface or the lower surface, and preferably 20 to 50 degrees. When the angle is 10 degrees or less, if each oblique line is set at a predetermined interval (for example, 5 mm to 10 mm), not only the number of oblique lines provided on the side surface of the cutting bar is reduced, but also the number of intersection points is reduced, resulting in uneven expansion. Is likely to occur. On the other hand, if the angle is 80 degrees or more, the number of cuts increases at the same pitch, but the cuts are not preferable because the cuts prevent the expansion of the ridges, making it difficult for heated air to escape and causing uneven expansion.

次に切り込みの深さが前記のように1.0mm〜5.0mmで良いのは、切り餅の側面は切断面(切断刃で切断した面)であって、餅の内部と同質(表面硬化などの変質)であるから、膨張力が均等であって、平均的膨張が容易となる。また四周側面へ切り込みを設けても、効果は変わらないので、対向二側面に設けた。   Next, the depth of the cut may be 1.0 mm to 5.0 mm as described above, and the side surface of the cutting bar is the cut surface (the surface cut by the cutting blade), and the same quality as the inside of the bar (surface hardening, etc.) Therefore, the expansion force is uniform and the average expansion is facilitated. In addition, since the effect does not change even if the cuts are provided on the four side surfaces, the two side surfaces are provided.

この発明によれば、餅体の上下面に切り込みを設けると共に、二側面に斜の切り込みを交叉して設けたので、餅を焼いた時に均等に膨張し、一部分の異常膨張を防止し均等に膨化し得る効果がある。   According to the present invention, the upper and lower surfaces of the casing are provided with cuts, and the diagonal cuts are provided on the two side surfaces, so that when the bowl is baked, it expands evenly to prevent partial abnormal expansion and evenly. There is an effect that can expand.

また切り込みは比較的浅く、かつ対向二側面のみに設ければ十分であるから(矩形形餅の場合には長側面に設けるのが普通である)、加工が簡単であり、製品の製造に際し、工程増加の必要なく、かつ高速加工ができるので、効率を向上し得るなどの諸効果がある。   In addition, since the cut is relatively shallow and it is sufficient to provide it only on the opposite two side surfaces (in the case of a rectangular shape, it is usually provided on the long side surface), the processing is simple and the product is manufactured. Since there is no need to increase the number of processes and high-speed machining can be performed, there are various effects such as improvement in efficiency.

この発明は、平面矩形の餅体の上面及び下面並びに両長側面へ切り込みを入れた切り餅において、上面及び下面の中央部に側面と平行な切り込みを入れると共に、両長側面には斜の切り込みを交叉させるように入れ、長い切り込みには交点が設けられるようにしたものである。また前記切り込みの深さは1.0mm〜5.0mmとした。   The present invention is a cutting rod having a cut in the upper and lower surfaces and both long side surfaces of a flat rectangular frame, and a cut in parallel to the side surface is made in the center of the upper and lower surfaces, and oblique cuts are made in both long side surfaces. The crossing is made so that a long cut is provided with an intersection. The depth of the cut was set to 1.0 mm to 5.0 mm.

前記は平面矩形の切り餅について説明したが、平面正方形であれば、対向する側面の何れか一対(前後側面又は左右側面)に設けることにより、膨張の均等化を達成することができる。   In the above description, the planar rectangular cutting rod has been described. However, in the case of a planar square, it is possible to achieve equalization of expansion by providing it on any pair of opposing side surfaces (front and rear side surfaces or left and right side surfaces).

従って、矩形切り餅の場合に短側面に切り込みを入れても、効果上大差はない。何故ならば、長側面と対側面との長さの相違が20mm(60mm×40mm)程度であり、何れも切断肌であって、膨張に対する抵抗力は殆ど同一であるから、不均等膨張防止について大差がないからである。然し乍ら、矩形切り餅の場合には長側面に切り込みを設けることが好ましいのは、内部との膨張抵抗力の差をより少なくできるからである。   Therefore, in the case of a rectangular cutting flaw, even if a cut is made on the short side, there is no great difference in effect. This is because the difference in length between the long side surface and the opposite side surface is about 20 mm (60 mm × 40 mm), both are cut skin, and the resistance to expansion is almost the same. This is because there is no big difference. However, in the case of a rectangular cutting bar, it is preferable to provide a cut on the long side surface because the difference in expansion resistance from the inside can be reduced.

前記切り込みの深さは、餅の状態によっても異なるが、2mm〜4mmが好ましい。例えば深さが1mm未満になると、蒸気の抜け具合が不均等になり易く、深さ5mmを越えても、蒸気の抜け具合に大差がないからである。また深さが4mmに達すると、切り込みの先端に微小亀裂を生じ、蒸気の抜け具合を良好にする場合もある。   The depth of the cut varies depending on the state of the wrinkles, but is preferably 2 mm to 4 mm. For example, when the depth is less than 1 mm, the degree of steam escape tends to be uneven, and even when the depth exceeds 5 mm, there is no great difference in the degree of steam escape. Further, when the depth reaches 4 mm, a microcrack is formed at the tip of the cut, and the vapor escape condition may be improved.

この発明の実施例を図1について説明すると、餅体1の上面及び下面に十字切り込み4、4を設け、長側面1a、1bに角度30度の切り込み2a、2bを交叉するように設けてこの発明の切り餅5を構成した。隣接切り込みの間隔(垂直方向)Lは6mm前後とする。但しLの寸法を限定する必要はない。   An embodiment of the present invention will be described with reference to FIG. 1. Cross cuts 4 and 4 are provided on the upper and lower surfaces of the housing 1, and cuts 2a and 2b having an angle of 30 degrees are provided on the long side surfaces 1a and 1b. The cutting rod 5 of the invention was configured. The interval (vertical direction) L between adjacent cuts is about 6 mm. However, it is not necessary to limit the dimension of L.

前記実施例は交点3,3が1本の切り込み線上に3個以上あるが、3個以下でも十分目的(膨張の均等化)を達成することができる。前記交点の数に限定する実益がないので、1本の切り込みについて1〜2個あれば十分と考える。   In the above embodiment, there are three or more intersections 3 and 3 on one incision line, but the objective (equalization of expansion) can be sufficiently achieved even with three or less. Since there is no practical limitation to the number of intersections, it is considered that one or two per cut is sufficient.

前記実施例の切り餅を、通常の要領で焼成すると、図1(c)のようにほぼ均等に膨張し、美しい外観の焼き餅6ができる。   When the cut rice cake of the above embodiment is baked in a normal manner, it expands almost evenly as shown in FIG.

餅体の上面及び下面中央部へ十字状の切り込み4を入れ、側面中央部へ上面と平行な切り込み7を入れても均等に膨化する場合もあるが、不均等膨張8のようになる場合もある(図1(d))。要するに前記実施例(図1(c))のようにすれば、均等に美しく膨化する公算が大きいが、従来例(図1(d))の場合には、不均等膨化の場合も少なくないということである。   Even if a cross-shaped cut 4 is made at the center of the upper surface and the lower surface of the housing and a cut 7 parallel to the upper surface is made at the center of the side surface, it may swell evenly. Yes (FIG. 1 (d)). In short, in the case of the above-described embodiment (FIG. 1C), it is highly probable that the bulge is equally beautiful, but in the case of the conventional example (FIG. 1D), there are many cases of uneven bulging. That is.

前記実施例の両側面の切り込みによって多数の菱形ができるが、切り込みの角度により、菱形の形状も異なるが、この形状による差はない。   A large number of rhombuses can be formed by cutting the both side surfaces of the above embodiment, but the shape of the rhombus varies depending on the angle of cut, but there is no difference due to this shape.

この発明の他の実施例を図2について説明すると、餅体1の上面及び下面に十字切り込み4、4を設け、長側面1a、1bに角度30度の切り込み2a、2bを交叉するように設け、前記切り込み2a、2bの上下端と、上下面とは夫々間隔Hをおいたものである。この間隔Hを設けたのは、前記切り込み2a、2bを入れる際に上面又は下面と交叉させると、該交叉部(c、d点)の餅が若干崩れるおそれがあるからである。   Referring to FIG. 2, another embodiment of the present invention will be described. Cross cuts 4 and 4 are provided on the upper and lower surfaces of the casing 1, and cuts 2a and 2b having an angle of 30 degrees are provided on the long side surfaces 1a and 1b. The upper and lower ends and the upper and lower surfaces of the cuts 2a and 2b are spaced apart from each other by an interval H. The reason for providing this distance H is that if the notches 2a and 2b are made to intersect with the upper surface or the lower surface, the wrinkles at the intersecting portions (points c and d) may be slightly broken.

前記切り込み2a、2bが上面1c又は下面1dに達しなくとも蒸気を抜く効果には変化はない。また図2(b)中Hは1mm〜3mmであり、通常2mm程度とする。   Even if the notches 2a and 2b do not reach the upper surface 1c or the lower surface 1d, the effect of extracting steam is not changed. In FIG. 2B, H is 1 mm to 3 mm, usually about 2 mm.

前記実施例1と、この実施例2との差は、前記切り込みが上面1c又は下面1dに達するか否かの差であり、他は同一であるから、前記以外の説明は実施例1によるものとする。この実施例2は、前記斜の切り込みが上面及び下面に達しないので、切り込み部分から欠けるおそれが皆無になった。   The difference between the first embodiment and the second embodiment is whether or not the notch reaches the upper surface 1c or the lower surface 1d, and the others are the same. And In Example 2, the oblique cut did not reach the upper surface and the lower surface, so there was no possibility of chipping from the cut portion.

(a)この発明の実施例の斜視図、(b)同じく正面図、(c)同じく焼成した縮小斜視図、(d)同じく従来の切り餅の焼成した斜視図。(A) The perspective view of the Example of this invention, (b) The same front view, (c) The reduction | decrease perspective view similarly fired, (d) The perspective view which the same conventional firewood fired. (a)同じく他の実施例の斜視図、(b)同じく正面図。(A) The perspective view of another Example similarly, (b) Similarly a front view.

符号の説明Explanation of symbols

1 餅体
2a、2b 切り込み
3 交点
4 十字切り込み
5 切り餅
6 焼き餅
1 Frame 2a, 2b Cut 3 Intersection 4 Cross cut 5 Cut rice 6 Grilled rice cake

Claims (5)

平面方形の餅体の上面及び下面並びに対向する二側面へ切り込みを入れた切り餅において、上面及び下面の中央部に側面と平行に切り込みを入れ、前記二側面の切り込みは斜の切り込みを交叉させるように入れたことを特徴とする切り餅。   In a cutting rod made by cutting into the upper and lower surfaces of the flat rectangular frame and the two opposite side surfaces, a cut is made parallel to the side surface at the center of the upper and lower surfaces, and the notches on the two side surfaces intersect the oblique notches. Cut rice cake characterized by being put in. 平面矩形の餅体の上面及び下面並びに対向する二側面へ切り込みを入れた切り餅において、上面及び下面の中央部に側面と平行に切り込みを入れ、前記二側面には斜の切り込みを交叉させるように入れると共に、上下面方向を向く斜の切り込みの上下端は、上面又は下面に到達しないようにしたことを特徴とする切り餅。   In a cutting rod having cuts in the upper and lower surfaces and two opposite side surfaces of a flat rectangular housing, a cut is made parallel to the side surface at the center of the upper and lower surfaces, and oblique cuts are crossed over the two side surfaces. A cutting rod characterized in that the upper and lower ends of the oblique notches facing the upper and lower surfaces do not reach the upper surface or the lower surface. 上面及び下面中央の切り込みは十字状としたことを特徴とする請求項1又は2記載の切り餅。   3. A scissor according to claim 1 or 2, wherein the top and bottom center cuts are cross-shaped. 二側面は長側面とし、長側面の切り込みは、上面又は下面に対し、10度〜80度に傾斜させたことを特徴とする請求項1又は2記載の切り餅。   The cutting surface according to claim 1 or 2, wherein the two side surfaces are long side surfaces, and the cuts on the long side surfaces are inclined by 10 to 80 degrees with respect to the upper surface or the lower surface. 側面の切り込みの深さは1.0mm〜5.0mmとしたことを特徴とする請求項1又は2記載の切り餅。   The cutting edge according to claim 1 or 2, wherein the depth of the cut on the side surface is 1.0 mm to 5.0 mm.
JP2008266864A 2008-10-15 2008-10-15 Cut rice cake Active JP4895056B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008266864A JP4895056B2 (en) 2008-10-15 2008-10-15 Cut rice cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2008266864A JP4895056B2 (en) 2008-10-15 2008-10-15 Cut rice cake

Publications (2)

Publication Number Publication Date
JP2010094065A JP2010094065A (en) 2010-04-30
JP4895056B2 true JP4895056B2 (en) 2012-03-14

Family

ID=42256204

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2008266864A Active JP4895056B2 (en) 2008-10-15 2008-10-15 Cut rice cake

Country Status (1)

Country Link
JP (1) JP4895056B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013128465A (en) * 2011-12-22 2013-07-04 Taimatsu Shokuhin Kk Rice cake

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0715321Y2 (en) * 1989-12-06 1995-04-10 株式会社三ツ葉電機製作所 Draining equipment for rotating electric machines
JPH10165121A (en) * 1996-12-11 1998-06-23 Yasuo Shimizu Hand cuttable cut rice cake
JP2002119255A (en) * 2000-08-11 2002-04-23 Sundelica:Kk Cuttlefish processed food, cereal-sheet-wrapped food and method for producing these foods
JP4111382B2 (en) * 2002-10-31 2008-07-02 越後製菓株式会社 Mochi
JP3620045B2 (en) * 2003-07-17 2005-02-16 佐藤食品工業株式会社 Cut rice cake
JP3763839B1 (en) * 2005-05-27 2006-04-05 武一 大橋 Process for producing processed squid products and processed squid products

Also Published As

Publication number Publication date
JP2010094065A (en) 2010-04-30

Similar Documents

Publication Publication Date Title
KR101201263B1 (en) Cutter wheel and method for scribing brittle material substrate
CN102405119A (en) Milling cutting insert
DE502005008706D1 (en) MILL HEAD FOR MILLING CHOPES
JP4895056B2 (en) Cut rice cake
US20120153062A1 (en) Food grater
JP2017535439A5 (en) Cutting inserts and tools for milling square shoulders
JP6875984B2 (en) Manufacturing method of glass plate with complicated shape
JP2019063390A (en) Cutting tool and blade part thereof
CN102133056B (en) Food grater
CN101758521B (en) Tipped saw blade
TW201343292A (en) Blade of jig saw or saber saw for machine tool
JP4980001B2 (en) Saw blade
US20190255717A1 (en) Knife blade and method for making same
CN203887247U (en) Automatic resilience bur removal cutter
JP2007130036A (en) Vegetable grater
JP7208674B2 (en) cutlery
CN209698171U (en) Saw blade with continuous cutter head
JP2018057775A (en) Cookware for cut processing of konjac
JP2015173634A (en) Tilling claw
JP5466692B2 (en) Die for die cutting
CN209255866U (en) Dovetail knife structure
JP3170567U (en) chopsticks
USD932241S1 (en) Manual food processor with removable cartridges
CN203843829U (en) Cutting tool transferring supporting rack
JP2013059263A (en) Rice cake

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20100804

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20111111

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: 20111213

R150 Certificate of patent or registration of utility model

Ref document number: 4895056

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: 20150106

Year of fee payment: 3

S111 Request for change of ownership or part of ownership

Free format text: JAPANESE INTERMEDIATE CODE: R313113

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

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

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

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250