JP6808216B2 - 組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット - Google Patents
組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット Download PDFInfo
- Publication number
- JP6808216B2 JP6808216B2 JP2016155104A JP2016155104A JP6808216B2 JP 6808216 B2 JP6808216 B2 JP 6808216B2 JP 2016155104 A JP2016155104 A JP 2016155104A JP 2016155104 A JP2016155104 A JP 2016155104A JP 6808216 B2 JP6808216 B2 JP 6808216B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- powder
- instant
- coated food
- food
- 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
- 235000009508 confectionery Nutrition 0.000 title claims description 276
- 235000013305 food Nutrition 0.000 title claims description 235
- 238000002360 preparation method Methods 0.000 title claims description 69
- 239000000843 powder Substances 0.000 claims description 159
- 239000011162 core material Substances 0.000 claims description 98
- 239000012736 aqueous medium Substances 0.000 claims description 61
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 39
- 229960001031 glucose Drugs 0.000 claims description 39
- 229920000881 Modified starch Polymers 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 34
- 238000010411 cooking Methods 0.000 claims description 31
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 30
- 239000011248 coating agent Substances 0.000 claims description 23
- 238000000576 coating method Methods 0.000 claims description 23
- 239000001569 carbon dioxide Substances 0.000 claims description 15
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000007900 aqueous suspension Substances 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 241000219112 Cucumis Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 description 41
- 235000015110 jellies Nutrition 0.000 description 33
- 239000008274 jelly Substances 0.000 description 33
- 238000002156 mixing Methods 0.000 description 33
- 240000007594 Oryza sativa Species 0.000 description 32
- 235000007164 Oryza sativa Nutrition 0.000 description 32
- 235000009566 rice Nutrition 0.000 description 32
- 241000287828 Gallus gallus Species 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 244000061456 Solanum tuberosum Species 0.000 description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 description 17
- 241000238557 Decapoda Species 0.000 description 14
- 235000021546 granular confectionery Nutrition 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 235000015067 sauces Nutrition 0.000 description 11
- 238000007711 solidification Methods 0.000 description 10
- 230000008023 solidification Effects 0.000 description 10
- 240000008042 Zea mays Species 0.000 description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 9
- 235000005822 corn Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- -1 sugar Chemical class 0.000 description 8
- 238000013461 design Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 240000004713 Pisum sativum Species 0.000 description 6
- 235000010582 Pisum sativum Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000010410 layer Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 239000011247 coating layer Substances 0.000 description 5
- 239000008187 granular material Substances 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 235000012015 potatoes Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 244000241257 Cucumis melo Species 0.000 description 4
- 244000070406 Malus silvestris Species 0.000 description 4
- 239000004698 Polyethylene Substances 0.000 description 4
- 235000013605 boiled eggs Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 241000238413 Octopus Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000153158 Ammi visnaga Species 0.000 description 1
- 235000010585 Ammi visnaga Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 238000010670 acid alkali reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 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
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000009958 sewing Methods 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016155104A JP6808216B2 (ja) | 2016-08-05 | 2016-08-05 | 組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016155104A JP6808216B2 (ja) | 2016-08-05 | 2016-08-05 | 組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2018019673A JP2018019673A (ja) | 2018-02-08 |
JP2018019673A5 JP2018019673A5 (enrdf_load_stackoverflow) | 2019-06-20 |
JP6808216B2 true JP6808216B2 (ja) | 2021-01-06 |
Family
ID=61163900
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016155104A Active JP6808216B2 (ja) | 2016-08-05 | 2016-08-05 | 組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6808216B2 (enrdf_load_stackoverflow) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7523966B2 (ja) | 2020-06-29 | 2024-07-29 | クラシエ株式会社 | 固化食品用粉末及びそれを用いる組合せ菓子 |
KR102384386B1 (ko) * | 2021-06-02 | 2022-04-08 | 임록진 | 음향을 제공하는 식품 및 이의 음향 제공 방법 |
-
2016
- 2016-08-05 JP JP2016155104A patent/JP6808216B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2018019673A (ja) | 2018-02-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3761164B2 (ja) | 焼菓子 | |
JP6324748B2 (ja) | 焼菓子及びその製造方法 | |
JPS6147162A (ja) | 加工食品の品質改良剤 | |
JP7572963B2 (ja) | 組成物 | |
JP5681315B1 (ja) | 擬似ウナギ加工食品 | |
JP6808216B2 (ja) | 組合せ菓子並びにそれを用いる被覆食品の調製方法及び組合せ菓子キット | |
US3764344A (en) | Dough composition for a cup shaped shell | |
JP7329701B2 (ja) | 音響を提供する食品およびその音響の提供方法 | |
US20210235718A1 (en) | Laver fried snack in three-dimensional shape and preparation method therefor | |
JP4535407B1 (ja) | 複合セルによって形成される携行食品、即時食品 | |
JP3519391B2 (ja) | フレンチトースト用油脂食品 | |
WO2016199737A1 (ja) | 組合せ菓子キット | |
CN101090634A (zh) | 可可脂在烹调制品中的用途 | |
JP6851620B2 (ja) | 装飾用菓子及びその製造方法 | |
JP2796152B2 (ja) | はんぺん及びその製造法 | |
JP6022321B2 (ja) | 糖類含浸粒状大豆蛋白の製造方法 | |
JP2013034424A (ja) | 食品用装飾材料の製造方法、装飾食品の製造方法及び菓子用装飾剤 | |
JP2015002699A (ja) | カツレツ風食品用衣組成物 | |
JP2004267047A (ja) | シート状卵白利用食品およびその製造方法 | |
TWI887271B (zh) | 組成物 | |
JP2006238708A (ja) | 蒟蒻加工品 | |
JP5104471B2 (ja) | 菓子パン | |
Taylor et al. | The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book | |
JPH0529037Y2 (enrdf_load_stackoverflow) | ||
Deacon | Holiday Cakes and Cupcakes: 45 Fondant Designs for Year-round Celebrations |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160809 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190514 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190514 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200228 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200305 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20200414 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200629 |
|
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: 20201201 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20201202 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6808216 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |