JP5917228B2 - Flavor improver for beer-like beverages - Google Patents

Flavor improver for beer-like beverages Download PDF

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JP5917228B2
JP5917228B2 JP2012074682A JP2012074682A JP5917228B2 JP 5917228 B2 JP5917228 B2 JP 5917228B2 JP 2012074682 A JP2012074682 A JP 2012074682A JP 2012074682 A JP2012074682 A JP 2012074682A JP 5917228 B2 JP5917228 B2 JP 5917228B2
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beer
flavor
beverage
beverages
malt
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徹 岸本
徹 岸本
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アサヒビール株式会社
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Description

  The present invention relates to a freeze-dried beer, and more particularly to a freeze-dried beer used for improving the flavor of beer-like beverages.

  Many beer-like beverages with a low malt use ratio or no use of malt are on the market against the background of low-price orientation in recent years. In this way, beer-like beverages with a reduced amount of malt often lose the authentic flavor and richness of beer.

  In addition, against the background of the recent health boom, many functional beer-like beverages such as low sugar, low calorie, low alcohol, zero sugar or non-alcohol are commercially available. For example, beer-like alcoholic beverages in which the content of saccharides and purines is reduced have saccharides and purines removed by methods such as activated carbon treatment in the production process. In the process, components originally necessary for maintaining the flavor of beer may be removed, and the balance of flavor may be lost.

  Even if the flavor balance does not collapse, the richness of beer-like beverages is reduced in the course of removing unnecessary components, and the flavor like beer is often lost.

  Since beer-like non-alcoholic drinks are generally produced without undergoing an alcohol fermentation process, there is a problem that they lack the beer-like nature and are inferior in preparation for drinking.

  In patent document 1 and 2, the trial which improves a part of beer flavor using the flavor substance contained in beer raw materials, such as malt or a hop, is performed. However, the flavor substance used differs from the flavor substance originally contained in beer in terms of ingredients and composition, and it does not impart or enhance the richness of beer or the beer-like flavor.

  Patent Document 3 describes producing an alcohol-containing tablet mainly composed of powdered liquor obtained by spray-drying or freeze-drying alcoholic beverages. The obtained alcohol-containing tablets are used by adding water and used for imparting alcoholic flavors to confectionery and dishes. The alcohol-containing tablet of Patent Document 3 is not used for improving the flavor of alcoholic beverages. Patent Document 3 does not describe beer as a liquor that is freeze-dried. Furthermore, in the example of Patent Document 3, the freeze-drying operation is not actually performed.

JP 2005-13166 A International Publication WO2010 / 079778 JP-A-61-67471

  The present invention solves the above-mentioned conventional problems, and its object is to impart a beer-like flavor to a beer-like beverage with a weak beer-like flavor, or to enhance the beer-like flavor. It is to provide an additive that can be used.

  This invention provides the flavor improving agent for beer-like drinks containing the beer freeze-dried material obtained by freeze-drying the beer-like alcohol containing liquid manufactured through the fermentation process.

  In one certain form, the said beer-like alcohol containing liquid is manufactured using the cereals which contain malt in the quantity of 25 weight% (w / w) or more as a starch raw material.

  In one certain form, the beer-like drink which is going to improve a flavor is manufactured using the cereals which contain malt in the quantity of 25 weight% (w / w) or less as a starch raw material.

  In one certain form, it is a beer-like low sugar alcoholic beverage, a beer-like low purine alcoholic beverage, a beer-like sugar zero alcoholic beverage, or a beer-like non-alcoholic beverage.

  In addition, the present invention includes a step of imparting or enhancing beer-like flavor by adding any one of the above-described flavor improvers for beer-like beverages to beer-like beverages whose flavor is to be improved. A manufacturing method is provided.

  In one certain form, the said flavor improving agent for beer-like drinks is added in the quantity used as the ratio which becomes a ratio of 0.01-30g with respect to 100 ml of beer-like drinks which the said beer freeze-dried substance tends to improve a flavor.

  Moreover, this invention provides the beer-like drink containing the flavor improving agent for beer-like drinks in any one of the above.

  When the flavor improving agent for beer-like beverages of the present invention is added to a beer-like beverage whose flavor is to be improved, a beer-like flavor of the beer-like beverage is generated or enhanced. In particular, the flavor improving agent for beer-like beverages of the present invention can provide beer-like beverages that have a beer-like grain texture and richness to beer-like beverages that have a weak beer-like flavor, and that have an excellent flavor balance. can do.

  A beer-like alcohol-containing liquid produced through a fermentation process is a liquid having a beer flavor obtained by alcoholic fermentation of a beer brewing liquid containing a carbon source, a nitrogen source, hops, etc., using brewer's yeast. Say. As the carbon source, a sugar solution obtained by saccharifying a starch raw material such as cereals or a sugar solution obtained from the saccharide itself is used. Malt, barley, rice, corn, and the like are used as cereals that are starch raw materials. As the nitrogen source, proteins derived from plants other than malt or hydrolysates thereof are used.

  The sugar liquid that is a carbon source is preferably obtained by saccharifying grains. And it is preferable that this cereal contains malt. In the cereals, the content of malt is preferably 25% by weight (w / w) or more, more preferably 50% by weight (w / w) or more, and further preferably 75% (w / w) or more. When the malt content in the cereals is less than 25% by weight (w / w), the beer freeze-dried product obtained has a weak beer-like flavor, and the function as a flavor improver for beer beverages is reduced. There is.

  The manufacturing method of a beer-like alcohol containing liquid includes the process normally performed when manufacturing beer. As an example, starch is saccharified by pulverizing cereals containing malt, mixing with auxiliary materials and water and boiling. Hops are added to the resulting wort (sugar solution) and the mixture is further boiled and then cooled, and brewer's yeast is added to the cooling solution for fermentation. Next, the fermentation liquid is aged at a low temperature to remove yeast and the like, and a beer-like alcohol-containing liquid is obtained.

  The beer-like alcohol-containing liquid produced through the fermentation process is dried using a vacuum freeze-drying method. The vacuum freeze-drying method is a method in which a food or food material containing moisture is rapidly frozen at a low temperature of about −30 ° C. or less and further depressurized to sublimate moisture in a vacuum state and dried. The vacuum freeze-drying method is also called freeze-drying method.

  In the process of vacuum freeze-drying, sublimable components such as ethanol and water contained in the beer-like alcohol-containing liquid sublime. After the sublimation of the sublimable component is completed, a residue that is a non-sublimable component is obtained. This is a lyophilized beer. The lyophilized beer has a porous solid or powder appearance. By performing vacuum freeze-drying, the beer-like alcohol-containing liquid is dried while maintaining the beer-specific aroma and taste.

  When performing vacuum freeze-drying, the freezing temperature is 0 ° C. or lower, preferably −10 to −80 ° C., more preferably −30 to −80 ° C. The lower the freezing temperature, the shorter the time required to freeze the sample. Moreover, the pressure reduction degree at the time of vacuum freeze-drying is 100 Pa or less, Preferably it is 100-5 Pa, More preferably, it is 20-5 Pa. The lower the degree of vacuum, the shorter the time required for drying.

  The water content of the freeze-dried beer varies depending on the drying time, but is generally 15% or less, preferably 10 to 1%. When the water content of the beer freeze-dried product exceeds 20%, the freeze-dried product is solidified and becomes difficult to handle.

  The beer freeze-dried product thus obtained is used as an additive for improving the flavor of beer-like beverages, that is, as a flavor improving agent for beer-like beverages. The lyophilized beer may be used alone or in combination with a different flavor improving agent for beer-like beverages. Flavor means aroma and taste. Improvement refers to modification to suit general consumer preferences, specifically producing beer-like flavors and beer-specific grain and richness, and an excellent flavor balance, or It means to strengthen this.

  A beer-like beverage refers to all beverages having a beer-like flavor. For example, beer-like beverages include the above-mentioned beer-like alcohol-containing liquids, beer, sparkling wine, miscellaneous sake, liqueurs, spirits, low alcohol beverages, non-alcoholic beverages, etc., which have a beer-like flavor. It is.

  Among them, a beer-like beverage that is preferable as a target for improving the flavor is a beer-like beverage having a low malt use ratio in a starch raw material or a beer-like beverage that does not use malt as a starch raw material. This is because such a beer-like beverage has a weak beer-specific flavor and richness. For example, even if it is a beer-like alcoholic beverage manufactured through a fermentation process, it is the same when the use ratio of malt is low or malt is not used. For example, beer-like beverages produced using cereals containing malt in an amount of 25% by weight (w / w) or less, in particular 20% by weight or less or 15% by weight or less as a starch raw material There are many things with a poor feeling.

  In addition, so-called functional beer-like alcoholic beverages such as beer-like low-sugar alcoholic beverages, beer-like low purine alcoholic beverages, beer-like low-calorie alcoholic beverages, and beer-like low-alcoholic beverages are also preferred beer-like beverages for improving flavor. It is. In these processes, flavor substances necessary to achieve an appropriate flavor are removed in the process of reducing sugar, calorie, purine or alcohol, and the richness or flavor of beer is reduced. This is because there are many cases.

  Furthermore, some beer-like non-alcoholic beverages are produced without undergoing an alcohol fermentation process. These beer-like beverages are poor in richness and beer-like flavor, and often have a wort odor. Therefore, beer-like non-alcoholic drinks are also preferred as targets for improving the flavor.

  In order to improve the flavor of a beer-like beverage using the flavor improver for beer-like beverages of the present invention, an appropriate amount of the flavor improver for beer-like beverages of the present invention is added to the beer-like beverages targeted for flavor improvement do it. The addition amount of the flavor improving agent for beer-like beverages varies depending on the type of beer-like beverage targeted for flavor improvement or the target taste level.

  Generally, the addition amount of the flavor improving agent for beer-like beverages is 0.01 to 30 g, preferably 0.03 to 20 g, more preferably 0.05 to 15 g with respect to 100 ml of beer-like beverage. It is an amount that becomes a ratio. If the ratio of the lyophilized beer contained in the beer-like beverage is less than 0.01 g with respect to 100 ml of the beer-like beverage, the flavor improving effect becomes insufficient, and if it exceeds 30 g, the flavor balance is lost and the beer-like flavor is impaired. It is.

  For example, when the beer-like beverage whose flavor is to be improved is a beer-like non-alcoholic beverage, the addition amount of the beer-like beverage flavor improver is preferably 0 for beer freeze-dried product with respect to 100 ml of beer-like beverage. The amount is appropriately adjusted within the range of the amount of 1 to 10 g. In addition, for example, when the beer-like beverage whose flavor is to be improved is a beer-like alcoholic beverage, the amount of the beer-like beverage flavor improver added is preferably a lyophilized beer, preferably 100 ml of beer-like beverage. It adjusts suitably within the range of the quantity used as the ratio of 0.1-10g.

  When adding the flavor improving agent for beer-like beverages of the present invention to a beer-like beverage to be improved in flavor, the timing is not limited, and can be added at an appropriate step in the production process of beer-like beverages. For example, when adding to Happoshu, it may be an arbitrary step such as a cooling step after boiling wort, a fermentation step, or an aging step, but the more the step to be added is the previous step, the more each of the flavor improvers Since the concentration of the components can be changed, it is desirable to finish the post-fermentation process. Moreover, when adding to liqueurs, since it is necessary to add before the end of main fermentation on tax law, it is desirable to add before the start of main fermentation and immediately before the end of main fermentation.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

Example 1
Commercial beer brewed using only malt (from Canada, France) (100% malt) as the production cereal of the freeze-dried beer was prepared. 350 ml of this beer was placed in a 1 L round bottom flask and frozen at -85 ° C. It was dried for 36 hours at −85 ° C. and 10 Pa using a vacuum freeze dryer (“FDU-2100” manufactured by Tokyo Rika Kikai Co., Ltd.). As a result, 37.2 g of beer freeze-dried product could be obtained. The resulting beer lyophilizate had a water content of 6.3%.

Example 2
A commercial beer-like non-alcoholic beverage A produced without undergoing the flavor improving fermentation process of the beer-like non-alcoholic beverage A was prepared.

The lyophilized product obtained in Example 1 was added to 100 ml of beer-like non-alcoholic beverage A in the amounts shown in Table 1 to produce beer-like beverages. And 3 expert evaluators evaluated grain aroma, richness, etc. in 10 steps about the obtained beer-like drink. The evaluation criterion is “0” when it cannot be felt, and the larger the positive number, the stronger the sensuality. The evaluation score was the average value of the evaluation by three people. The results are shown in Table 1.

[Table 1]

As a result, a change in the flavor of the beer-like beverage appeared from the added amount of 0.05 g (0.05%) of the lyophilized beer, and the beer-like grain aroma, richness, beer-likeness, and balance were improved. From these results, it was shown that a flavor improving effect can be imparted by adding 0.050% (w / v) or more of the lyophilized product to a beer-like beverage not containing alcohol.

Example 3
A beer-like alcoholic beverage B produced using cereals containing 15% by weight (w / w) or less of the malt-improved malt of beer-like alcoholic beverage B as a starch raw material and having a characteristic of being rich and having a noticeable alcoholic odor Got ready.

The amount of the lyophilized product obtained in Example 1 shown in Table 2 was added to 100 ml of beer-like alcoholic beverage B to produce a beer-like beverage. And 3 expert evaluators evaluated the grain aroma and richness in 10 steps about the obtained beer-like drink. The evaluation criterion is “0” when it cannot be felt, and the larger the positive number, the stronger the sensuality. The evaluation score was the average value of the evaluation by three people. The results are shown in Table 2.

[Table 2]

As a result, the beer-like cereal aroma and richness were improved from the addition amount of 0.05 g (0.05%) of the lyophilized beer. From these results, it was shown that a flavor improving effect can be imparted by including the lyophilized product in an amount of 0.050% (w / v) or more with respect to the beer-like alcoholic beverage.

  Next, before and after adding the beer freeze-dried product, the components of the beer-like alcoholic beverage B are analyzed, and whether or not the beer-like alcoholic beverage B has increased in the beer-like alcoholic beverage B due to the addition of the beer freeze-dried powder. confirmed. Polyphenols and the like are known as components that comprehensively form the richness of beer (Japanese Journal of Taste and Smell 9 (2), 143-146, 2002-08). In addition, 4-vinylguaiacol and 2-acetyl pyroline are known as compounds having a grainy aroma and caramel-like grain aroma in beer (J. Agric. Food Chem., 2006, 54 (23), pp. 8855-8861).

  1.0 g of beer freeze-dried product was added to 100 ml of beer-like alcoholic beverage B, and the contents of total polyphenol, total nitrogen, 4-vinylguaiacol and 2-acetyl pyroline were measured. Total polyphenols “beer brewing association analysis method 8.19”, total nitrogen analysis “beer brewery association analysis method 8.9”, 4-vinylguaiacol, guaiacol, 2-acetyl pyroline analysis J. Sep. Sci. 2009, 32 , 3746-3754. The results are shown in Table 3.

[Table 3]

  From these results, it was shown that the richness-forming component of beer is actually increased in beer-like alcoholic beverage B by the addition of beer freeze-dried powder.

Example 4
Differences in the amount of malt used We examined how the flavor improving effect of lyophilized beer differs depending on the malt content of cereals used as a starch raw material when producing a beer-like alcohol-containing liquid.

  6 kg of malt (from Canada) was pulverized, mixed with 30 L of water and saccharified, added with 30 g of hops, boiled for 60 minutes, and then cooled to 4 ° C. to obtain wort. Yeast was added to the obtained wort and fermented for 1 week. Then, insoluble components such as yeast were removed by filtration to obtain a beer-like alcohol-containing liquid. This beer-like alcohol-containing liquid has a malt content of 100% in cereals.

  A beer-like alcohol-containing liquid was obtained in the same manner as above except that a mixture of 3.9 kg of malt and 2.1 kg of corn starch was used instead of malt. This beer-like alcohol-containing liquid has a malt content of 66% (w / w) in cereals.

  A beer-like alcohol-containing liquid was obtained in the same manner as described above except that a mixture of 1.5 g of malt and 4.5 kg of corn starch was used instead of malt. This beer-like alcohol-containing liquid has a malt content of 25% (w / w) in cereals.

  A beer-like alcohol-containing liquid was obtained in the same manner as above except that 6 kg of soybean peptide was used instead of malt. This beer-like alcohol-containing liquid has a malt content of 0% in cereals.

  When these beer-like alcohol-containing liquids were lyophilized in the same manner as in Example 1, 37.2 g, 33.7 g, 29.8 g, and 34.7 g of lyophilized products were obtained, respectively.

  0.050 g of the resulting beer freeze-dried product was added to 100 ml of beer-like non-alcoholic beverage A, and beer-like grain aroma, richness and the like were evaluated in the same manner as in Example 2. The results are shown in Table 3.

[Table 4]

In addition, 0.050 g of the obtained beer freeze-dried product was added to 100 ml of beer-like alcoholic beverage B, and the beer-like grain aroma and richness were evaluated in the same manner as in Example 3. The results are shown in Table 4.

[Table 5]

From these results, even if the malt content in the cereals used in producing the beer-like alcohol-containing liquid is different, if the added amount of the lyophilized product is 0.05% (w / v) or more, the flavor It was shown that an improvement effect can be imparted, and when the malt content is 25% (w / w) or more, the flavor improvement effect is particularly improved.

Comparative Example Production of beer spray-dried product and commercial beer brewed using only malt as the cereal (malt 100%). This beer was sprayed into a gas at 240 ° C. in a spray drying apparatus and rapidly dried to obtain a beer spray dried product.

1 g of the resulting beer spray-dried product was added to 100 ml of beer-like non-alcoholic beverage A to produce a beer-like beverage. The obtained beer-like beverage was subjected to sensory evaluation in the same manner as in Example 2. As a result, it did not reach the scoring standard and had a flavor that was not miso, soy sauce, koji, astringent, rich, and beer aroma.

As a result, it was shown that the beer spray-dried product is not suitable for the purpose of imparting beer-like flavor to beer-like beverages, because the beer-like flavor is more conspicuous than beer flavor.

Claims (6)

  1. Usually malt fermented wort obtained by saccharification of starch raw materials including for use in the production of beer, aged, step Ru lyophilized beer-like alcohol solution prepared by yeast removed, the The manufacturing method of the flavor improving agent for beer-like drinks to include .
  2. The beer-like alcohol-containing liquid is produced by using, as a starch raw material, grains containing malt usually used in producing beer in an amount of 25% by weight (w / w) or more. The manufacturing method of the flavor improving agent for beer-like drinks of 1.
  3. The beer-like beverage to be improved in flavor is produced using grains containing malt in an amount of 25% by weight (w / w) or less as a starch raw material. A method for producing a flavor improving agent for beer-like beverages.
  4. The beer-like beverage to be improved in flavor is a beer-like low sugar alcoholic beverage, a beer-like low purine alcoholic beverage, a beer-like sugar-free alcoholic beverage or a beer-like non-alcoholic beverage. A method for producing a flavor improving agent for beer-like beverages.
  5. By adding the flavor improving agent for beer-like beverages obtained by the production method according to any one of claims 1 to 4 to a beer-like beverage to be improved in flavor, a rich feeling or beer-like flavor is obtained. A method for producing a beer-like beverage comprising a step of imparting or enhancing.
  6. The method for producing a beer-like beverage according to claim 5, wherein the flavor improving agent for beer-like beverage is added in an amount of 0.01 to 30 g with respect to 100 ml of beer-like beverage to be improved in flavor.
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JP5657830B1 (en) * 2013-10-23 2015-01-21 サッポロビール株式会社 Alcohol improvement method for beer-taste beverages
JP5661970B1 (en) * 2013-10-23 2015-01-28 サッポロビール株式会社 Beer-taste beverage
JP6276026B2 (en) * 2013-12-27 2018-02-07 アサヒビール株式会社 Fermented malt beverage
JP6571311B2 (en) * 2013-12-27 2019-09-04 アサヒビール株式会社 Fermented malt beverage
JP6338882B2 (en) * 2014-02-20 2018-06-06 アサヒビール株式会社 Fermented malt beverage
JP6338883B2 (en) * 2014-02-20 2018-06-06 アサヒビール株式会社 Fermented malt beverage
JP6499833B2 (en) * 2014-07-09 2019-04-10 アサヒビール株式会社 Cereal extract-containing beer-flavored alcoholic beverage
WO2018092655A1 (en) * 2016-11-21 2018-05-24 アサヒビール株式会社 Beer-like alcoholic beverage

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WO1993016167A1 (en) * 1992-02-06 1993-08-19 Bio-Technical Resources Concentrated beer flavor product
JP2001231535A (en) * 2000-02-23 2001-08-28 Zaio Ran Method for producing ganoderma lucidum-containing beer
JP4484420B2 (en) * 2002-05-23 2010-06-16 キリンホールディングス株式会社 New liver disorder inhibitor

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