JP5253014B2 - 油中水型乳化油脂組成物 - Google Patents
油中水型乳化油脂組成物 Download PDFInfo
- Publication number
- JP5253014B2 JP5253014B2 JP2008168122A JP2008168122A JP5253014B2 JP 5253014 B2 JP5253014 B2 JP 5253014B2 JP 2008168122 A JP2008168122 A JP 2008168122A JP 2008168122 A JP2008168122 A JP 2008168122A JP 5253014 B2 JP5253014 B2 JP 5253014B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- water
- butter
- fat composition
- parts
- 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
- 239000000203 mixture Substances 0.000 title claims description 36
- 235000014121 butter Nutrition 0.000 claims description 70
- 235000019197 fats Nutrition 0.000 claims description 36
- 235000013305 food Nutrition 0.000 claims description 25
- 239000005862 Whey Substances 0.000 claims description 19
- 102000007544 Whey Proteins Human genes 0.000 claims description 19
- 108010046377 Whey Proteins Proteins 0.000 claims description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- 150000004665 fatty acids Chemical class 0.000 claims description 4
- 235000021588 free fatty acids Nutrition 0.000 claims description 4
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- 230000002503 metabolic effect Effects 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 73
- 235000019198 oils Nutrition 0.000 description 42
- 239000003925 fat Substances 0.000 description 36
- 239000000796 flavoring agent Substances 0.000 description 33
- 235000019634 flavors Nutrition 0.000 description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000012071 phase Substances 0.000 description 10
- 235000008429 bread Nutrition 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 7
- 235000014510 cooky Nutrition 0.000 description 6
- 235000012489 doughnuts Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 6
- 235000012830 plain croissants Nutrition 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000002207 metabolite Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 241001508691 Martes zibellina Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
実施例及び比較例において、油中水型乳化油脂組成物を製造する際、捏和前の乳化液の抵抗値(MΩで示す)をテスターで測定し、乳化安定性の指標とした。即ち、抵抗値が大きいほど油中水型乳化状態が満足に得られていることを示しており、乳化安定性が高いといえる。
実施例及び比較例で得られたクロワッサン、クッキーを熟練した10名のパネラーに食べてもらい、風味評価(4点満点)を行った。その際の評価基準は以下の通りであり、10名のパネラーの平均値を算出し、その値を評価点とした。4点:バター風味が十分に残っており非常に美味しい、3点:バター風味が残っており美味しい、2点:バター風味がなんとなく感じられるが、全体的に弱く物足らない、1点:バター風味が殆ど感じられず、粉っぽい風味で美味しくない。
表1に示した配合により、油中水型乳化油脂組成物を製造した。即ち、まず、調合油にバター由来の油溶性成分、乳化剤等を加え、70℃で加熱溶解して油相とした。次に、水にホエー由来の水溶性成分、バター等を加え、80℃で加熱溶解して水相とした。そして、油相に水相を徐々に添加して油中水型に乳化した後、ボテーター、ピンマシンにて常法通り急冷、捏和可塑化して油中水型乳化油脂組成物を得た。なお、急冷、捏和可塑化する直前の乳化液について、テスターにて抵抗値を測定した結果を表1に示した。
強力粉:80部、薄力粉:20部、上白糖:10部、食塩:1.6部、イースト:4部、イーストフード:0.1部、ショートニング:10部、脱脂粉乳:2部、全卵:5部、水:54部、の生地配合にてミキシングして生地を作製し、冷蔵庫で一旦生地を休ませた。この生地100部に対し、実施例1〜2又は比較例1〜2で得られた油中水型乳化油脂組成物30部を折り込み、折り込んだ生地を冷蔵庫で休ませながら3つ折りを3回行い、シーターで2mm厚さに延ばして成型し、35℃ホイロで発酵後、200℃で12分間焼成し、クロワッサンを得た。得られたクロワッサンは、60分放置して荒熱を取った後、ポリ袋に入れて密封して25℃にて2日間保存した後、風味評価を行った。評価結果を表2に示した。
薄力粉100部、上白糖30部、食塩0.3部、脱脂粉乳3部、ベーキングパウダー2部、ショートニング30部、水10部、実施例3〜4又は比較例3〜4で得られた油中水型乳化油脂組成物30部使用(実施例7〜8、比較例7〜8)、或いは油中水型乳化油脂組成物の代わりにバター30部を使用(比較例9)、ショートニング30部及び油中水型乳化油脂組成物30部の代わりにバター60部を使用(比較例10)の生地配合にてミキシングして生地を作製し、棒状に成型後、冷蔵庫で一旦生地を休ませた。この生地を6mm厚に輪切りし、鉄板に並べて、170℃で15分間焼成し、クッキーを得た。得られたクッキーは、60分放置して荒熱を取った後、ポリ袋に入れて密封し、25℃にて3週間保存した後、風味評価を行った。評価結果を表3に示した。
Claims (2)
- 油中水型乳化油脂組成物全体中、バター由来の油溶性成分を0.05〜0.3重量%、ホエー由来の水溶性成分を0.05〜0.3重量%含有し、
バター由来の油溶性成分の酸価が10〜40であり、且つ遊離脂肪酸全体中、炭素数4〜10の低級脂肪酸の含有量が10重量%以上であり、
ホエー由来の水溶性成分が、ホエー限外濾過物に乳酸菌を添加して得られる発酵代謝成分を含む水溶液である、ことを特徴とする油中水型乳化油脂組成物。 - 請求項1に記載の油中水型乳化油脂組成物を含有するベーカリー食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008168122A JP5253014B2 (ja) | 2008-06-27 | 2008-06-27 | 油中水型乳化油脂組成物 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008168122A JP5253014B2 (ja) | 2008-06-27 | 2008-06-27 | 油中水型乳化油脂組成物 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2010004807A JP2010004807A (ja) | 2010-01-14 |
JP5253014B2 true JP5253014B2 (ja) | 2013-07-31 |
Family
ID=41586005
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008168122A Active JP5253014B2 (ja) | 2008-06-27 | 2008-06-27 | 油中水型乳化油脂組成物 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5253014B2 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6378512B2 (ja) * | 2014-03-20 | 2018-08-22 | 株式会社カネカ | 発酵バター風味を有するスプレッド用可塑性油中水型乳化油脂組成物 |
JP6507739B2 (ja) * | 2015-03-12 | 2019-05-08 | 株式会社カネカ | 新規な菓子生地及び練り込み用油中水型乳化油脂組成物 |
JP6507736B2 (ja) * | 2015-03-12 | 2019-05-08 | 株式会社カネカ | 新規なパン生地及び練り込み用油中水型乳化油脂組成物 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5480462A (en) * | 1977-12-06 | 1979-06-27 | Nippon Oils & Fats Co Ltd | Production of butter flavor |
JPH04197132A (ja) * | 1990-11-27 | 1992-07-16 | San Ei Chem Ind Ltd | 水分含有加工油脂の製造法 |
JP3103494B2 (ja) * | 1995-06-16 | 2000-10-30 | 鐘淵化学工業株式会社 | 食品用油脂乳化組成物及びその製造方法 |
JP3352578B2 (ja) * | 1995-12-08 | 2002-12-03 | 雪印乳業株式会社 | 安定な油脂、その製造法及びそれを配合した飲食品 |
JP3662445B2 (ja) * | 1999-06-30 | 2005-06-22 | 花王株式会社 | 油中水型乳化油脂組成物 |
JP2006504419A (ja) * | 2002-10-31 | 2006-02-09 | ユニリーバー・ナームローゼ・ベンノートシヤープ | ステロールエステル類を含む油中水型エマルジョン |
JP2006034102A (ja) * | 2004-07-22 | 2006-02-09 | Miyoshi Oil & Fat Co Ltd | バター様乳化物 |
JP4149445B2 (ja) * | 2005-01-17 | 2008-09-10 | 花王株式会社 | 油中水型乳化油脂組成物 |
JP5298706B2 (ja) * | 2008-06-11 | 2013-09-25 | 株式会社カネカ | 水中油型乳化油脂組成物 |
-
2008
- 2008-06-27 JP JP2008168122A patent/JP5253014B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2010004807A (ja) | 2010-01-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6588706B2 (ja) | 油中水型乳化油脂組成物とそれを用いたマーガリン類及びベーカリー製品 | |
JP4007410B2 (ja) | 発酵風味材 | |
JP4471923B2 (ja) | 油中水型乳化油脂組成物 | |
JP2017077219A (ja) | アーモンドミルクを用いた油中水型乳化油脂組成物とその製造方法 | |
JP5298706B2 (ja) | 水中油型乳化油脂組成物 | |
JP6588823B2 (ja) | 油中水型乳化油脂組成物とその製造方法 | |
JP2016202071A (ja) | 可塑性油脂組成物及び可塑性油脂組成物が添加された食品 | |
JP5253014B2 (ja) | 油中水型乳化油脂組成物 | |
JP6914627B2 (ja) | 可塑性油脂組成物、食品、焼成品の食感を向上させる方法、及び焼成品の保存安定性を向上させる方法 | |
JP2021193994A (ja) | 層状ベーカリー食品 | |
JP2002262772A (ja) | 可塑性油脂組成物 | |
JP3998364B2 (ja) | ロールイン用油脂組成物及びこれを用いたペストリー | |
JP2005060614A (ja) | クリーミング性改良油脂 | |
JP3916317B2 (ja) | 油中水型乳化油脂組成物 | |
JP2835126B2 (ja) | 練り込み用油中水型乳化油脂組成物 | |
JP2020146067A (ja) | 可塑性油脂組成物及び可塑性油脂組成物が添加された食品 | |
JP5119883B2 (ja) | 油中水型乳化物 | |
JP2876918B2 (ja) | パンの製造法 | |
JP4376171B2 (ja) | 油脂組成物 | |
JP2019004875A (ja) | 可塑性油脂組成物 | |
JP3506102B2 (ja) | パン類の改質材及びパン類の製造法 | |
JP7203574B2 (ja) | ベーカリー用油脂組成物 | |
JP2018113909A (ja) | 練り込み用油脂組成物とそれを用いた可塑性油脂および焼成品の製造方法 | |
JP5298701B2 (ja) | バター風味水中油型乳化油脂組成物 | |
JP2018068138A (ja) | 可塑性油脂組成物とそれを用いたマーガリン、スプレッド、バタークリーム |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110420 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120531 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120612 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20120803 |
|
RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20120803 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20120809 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120906 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20121030 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20121120 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20121126 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130128 |
|
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: 20130326 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130416 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5253014 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: 20160426 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 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |