JP7270610B2 - マメ類タンパク質ベースの組成物を調製する方法 - Google Patents
マメ類タンパク質ベースの組成物を調製する方法 Download PDFInfo
- Publication number
- JP7270610B2 JP7270610B2 JP2020514500A JP2020514500A JP7270610B2 JP 7270610 B2 JP7270610 B2 JP 7270610B2 JP 2020514500 A JP2020514500 A JP 2020514500A JP 2020514500 A JP2020514500 A JP 2020514500A JP 7270610 B2 JP7270610 B2 JP 7270610B2
- Authority
- JP
- Japan
- Prior art keywords
- seconds
- sodium citrate
- protein
- aqueous solution
- temperature
- 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 55
- 238000000034 method Methods 0.000 title claims description 37
- 102000004169 proteins and genes Human genes 0.000 title description 63
- 108090000623 proteins and genes Proteins 0.000 title description 63
- 235000021374 legumes Nutrition 0.000 title description 50
- 239000001509 sodium citrate Substances 0.000 claims description 39
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 39
- 230000001954 sterilising effect Effects 0.000 claims description 31
- 239000007864 aqueous solution Substances 0.000 claims description 29
- 235000019658 bitter taste Nutrition 0.000 claims description 29
- 108010084695 Pea Proteins Proteins 0.000 claims description 28
- 235000019702 pea protein Nutrition 0.000 claims description 28
- 239000007900 aqueous suspension Substances 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 19
- 235000013361 beverage Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 235000005911 diet Nutrition 0.000 claims description 3
- 208000002720 Malnutrition Diseases 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 claims description 2
- 235000021125 infant nutrition Nutrition 0.000 claims description 2
- 230000001071 malnutrition Effects 0.000 claims description 2
- 235000000824 malnutrition Nutrition 0.000 claims description 2
- 208000015380 nutritional deficiency disease Diseases 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 description 62
- 235000010582 Pisum sativum Nutrition 0.000 description 17
- 239000000835 fiber Substances 0.000 description 16
- 241000196324 Embryophyta Species 0.000 description 13
- 241000219843 Pisum Species 0.000 description 13
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 108010064851 Plant Proteins Proteins 0.000 description 10
- 235000021118 plant-derived protein Nutrition 0.000 description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 description 10
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 239000003349 gelling agent Substances 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 150000004804 polysaccharides Chemical class 0.000 description 8
- 239000008158 vegetable oil Substances 0.000 description 8
- 238000009928 pasteurization Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 6
- 240000006677 Vicia faba Species 0.000 description 6
- 229920002148 Gellan gum Polymers 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 5
- 240000004713 Pisum sativum Species 0.000 description 5
- 235000010492 gellan gum Nutrition 0.000 description 5
- 239000000216 gellan gum Substances 0.000 description 5
- 235000010417 guar gum Nutrition 0.000 description 5
- 239000000665 guar gum Substances 0.000 description 5
- 229960002154 guar gum Drugs 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 229920002670 Fructan Polymers 0.000 description 4
- 229920001202 Inulin Polymers 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 229920001100 Polydextrose Polymers 0.000 description 4
- 235000019486 Sunflower oil Nutrition 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 4
- 229940029339 inulin Drugs 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- 235000013856 polydextrose Nutrition 0.000 description 4
- 239000001259 polydextrose Substances 0.000 description 4
- 229940035035 polydextrose Drugs 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 239000002600 sunflower oil Substances 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010749 Vicia faba Nutrition 0.000 description 3
- 235000002096 Vicia faba var. equina Nutrition 0.000 description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 229920000189 Arabinogalactan Polymers 0.000 description 2
- 239000001904 Arabinogalactan Substances 0.000 description 2
- 235000016401 Camelina Nutrition 0.000 description 2
- 244000197813 Camelina sativa Species 0.000 description 2
- 241000218236 Cannabis Species 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 235000014755 Eruca sativa Nutrition 0.000 description 2
- 244000024675 Eruca sativa Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 235000019487 Hazelnut oil Nutrition 0.000 description 2
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 2
- 244000043158 Lens esculenta Species 0.000 description 2
- 241000219745 Lupinus Species 0.000 description 2
- 235000019759 Maize starch Nutrition 0.000 description 2
- 240000004658 Medicago sativa Species 0.000 description 2
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 240000008338 Nigella arvensis Species 0.000 description 2
- 235000007413 Nigella arvensis Nutrition 0.000 description 2
- 235000016698 Nigella sativa Nutrition 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000219793 Trifolium Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000019498 Walnut oil Nutrition 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 229940023476 agar Drugs 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 150000004781 alginic acids Chemical group 0.000 description 2
- 235000019312 arabinogalactan Nutrition 0.000 description 2
- 235000021302 avocado oil Nutrition 0.000 description 2
- 239000008163 avocado oil Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021324 borage oil Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000008524 evening primrose extract Nutrition 0.000 description 2
- 239000010475 evening primrose oil Substances 0.000 description 2
- 229940089020 evening primrose oil Drugs 0.000 description 2
- -1 fatty acid monoglycerides Chemical class 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000008169 grapeseed oil Substances 0.000 description 2
- 239000010468 hazelnut oil Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000000944 linseed oil Substances 0.000 description 2
- 235000021388 linseed oil Nutrition 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000020354 squash Nutrition 0.000 description 2
- 150000003445 sucroses Chemical class 0.000 description 2
- 235000010491 tara gum Nutrition 0.000 description 2
- 239000000213 tara gum Substances 0.000 description 2
- 239000008170 walnut oil Substances 0.000 description 2
- 239000010497 wheat germ oil Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004321 EU approved sweetener Substances 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102220502954 Polyhomeotic-like protein 1_S85F_mutation Human genes 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000000989 food dye Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011325 microbead Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 102220038387 rs587780404 Human genes 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Pediatric Medicine (AREA)
- Biophysics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Gastroenterology & Hepatology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
- マメ科植物タンパク質及びクエン酸ナトリウムの両方を含む水溶液又は懸濁液を調製するステップ、
- マメ科植物タンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を、125℃~134℃の温度にて90~300秒間、又は135℃~144℃の温度にて90~210秒間、又は145℃~155℃の温度にて20~90秒間加熱殺菌するステップ。
- マメ科植物タンパク質及びクエン酸ナトリウムを含む水溶液又は懸濁液を調製するステップ、
- マメ科植物タンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を、125℃~134℃の温度にて90~300秒間、又は135℃~144℃の温度にて90~210秒間、又は145℃~155℃の温度にて20~90秒間加熱殺菌するステップ。
れていたことに反して実施されるため、この発見はいっそう驚くべきことである。実際、超高温(UHT)殺菌であって、滅菌されるタンパク質を劣化させないように高温、すなわち135℃~150℃の温度にて15秒を超えない時間実施される殺菌(すなわち2250℃.sの殺菌スケジュール)を使用することは、現在まで一般的であった。
- 「滑らかなエンドウマメ」及び「しわが寄ったエンドウマメ」の全ての品種並びに
- 「滑らかなエンドウマメ」及び「しわが寄ったエンドウマメ」の全ての突然変異品種であって、
概して意図される用途(ヒトによる消費のための食品、飼料及び/又はその他の用途)を問わない品種。
of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society,1996,pp.77-87の論文に記載された「r変異体」、「rb変異体」、「rug 3変異体」、「rug 4変異体」、「
rug 5変異体」及び「lam変異体」として知られるものである。
ンから得られ、全繊維の最高85%に相当する。
又は135℃~144℃の温度にて90~210秒間、又は145℃~155℃の温度にて20~90秒間実施される。
ル化剤、可溶性植物繊維、糖、植物油、多糖類、塩化ナトリウム、及び乳化剤から選択される。
- 食餌栄養を目的とする飲料、
- スポーツマン及びスポーツウーマンの栄養を目的とする飲料、
- 乳児栄養を目的とする飲料、
- 臨床栄養を目的とし、且つ/又は栄養不良に罹患している個体を対象とする飲料、
- 高齢者の栄養を目的とする飲料。
エンドウマメタンパク質分離物:NUTRALYS(登録商標)S85F、Roquette Freres(Lestrem、France)
可溶性繊維:NUTRIOSE(登録商標)FM06、Roquette Freres(Lestrem France)
ジェランガム:Kelco gel HM、CP Kelco(Atlanta、Georgia、USA)
グアーガム:VIDOGUM GHK 175、Unipektin Ingredients AG(Eschenz、Switzerland)
モノグリセリド:TYPE P(V)、C16/C18=45:55、Riken Vitamin Co.Ltd.(東京、日本)。
この実施例は、組成物の官能品質の改善に対するエンドウマメタンパク質重量/クエン酸ナトリウム重量比の影響を記載する。
- エンドウマメタンパク質、クエン酸ナトリウム及び添加剤の水溶液の調製、
- 20MPaでの前記溶液の均質化、
- 150℃にて60秒間のこの溶液の殺菌。
- 苦味:1=苦い、5=苦くない;
- 甘味:1=甘くない、5=良好な甘味;
- クリーム性:1=クリーム性がなく、且つ口当たりが悪い、5=クリーム性があり、且つ口当たりが良い。
この実施例の目的は、本組成物の官能品質に対するUHT殺菌条件の影響を記載することである。従って、殺菌条件を変化させることの影響を分析するために、実施例1に記載の組成物1、3及び5を使用した。様々な化合物の量を、表3に示す。
- 苦味:1=苦い、5=苦くない;
- 甘味:1=甘くない、5=良好な甘味;
- クリーム性:1=クリーム性がなく、且つ口当たりが悪い、5=クリーム性があり、且つ口当たりが良い。
- 120~240秒間の130℃、
- 120~180秒間の140℃、
- 30~120秒間の150℃。
Claims (8)
- エンドウマメタンパク質をベースとした、苦さが低減された組成物を調製するプロセスであって、以下のステップ:
- エンドウマメタンパク質及びクエン酸ナトリウムを、20~1100のエンドウマメタンパク質重量/クエン酸ナトリウム重量(乾燥重量/乾燥重量)比で含む水溶液又は懸濁液を調製するステップ、及び
- 前記水溶液又は懸濁液を、125℃~134℃の温度にて120~240秒間、又は135℃~144℃の温度にて120~180秒間、又は145℃~155℃の温度にて30~70秒間加熱殺菌するステップ
を含むプロセス。 - エンドウマメタンパク質をベースとした、苦さが低減された組成物を調製するプロセスであって、以下のステップ:
- エンドウマメタンパク質及びクエン酸ナトリウムを、20~1100のエンドウマメタンパク質重量/クエン酸ナトリウム重量(乾燥重量/乾燥重量)比で含む水溶液又は懸濁液を調製するステップ、及び
- 125℃~155℃の温度が適用されるという条件で、8500~26000℃.sの殺菌スケジュールを適用することによって前記水溶液又は懸濁液を加熱殺菌するステップ
を含むプロセス。 - 前記殺菌ステップの前にエンドウマメタンパク質及びクエン酸ナトリウムを含む前記水溶液又は懸濁液を均質化するステップも含むことを特徴とする、請求項1又は2に記載のプロセス。
- 前記均質化ステップが高圧下で実施されることを特徴とする、請求項3に記載のプロセス。
- 請求項1~4のいずれか一項に記載のプロセスによって得ることができる、エンドウマ
メタンパク質をベースとした、苦さが低減された組成物。 - 1種以上の添加剤も含むことを特徴とする、請求項5に記載の組成物。
- 食品製剤を調製するための請求項5又は6に記載の組成物の使用。
- 前記食品製剤が、以下:
- 食餌栄養を目的とする飲料、
- スポーツマン及びスポーツウーマンの栄養を目的とする飲料、
- 乳児栄養を目的とする飲料、
- 臨床栄養を目的とし、且つ/又は栄養不良に罹患している個体を対象とする飲料、
- 高齢者の栄養を目的とする飲料
からなる群から選択される「レディ・トゥ・ドリンク」飲料であることを特徴とする、請求項7に記載の使用。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1758365 | 2017-09-11 | ||
FR1758365A FR3070831B1 (fr) | 2017-09-11 | 2017-09-11 | Procede de preparation d'une composition a base de proteines de legumineuses |
PCT/FR2018/052208 WO2019048804A1 (fr) | 2017-09-11 | 2018-09-10 | Procédé de préparation d'une composition à base de protéines de légumineuses |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2020532998A JP2020532998A (ja) | 2020-11-19 |
JP7270610B2 true JP7270610B2 (ja) | 2023-05-10 |
Family
ID=60182757
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2020514500A Active JP7270610B2 (ja) | 2017-09-11 | 2018-09-10 | マメ類タンパク質ベースの組成物を調製する方法 |
Country Status (9)
Country | Link |
---|---|
US (1) | US11957140B2 (ja) |
EP (1) | EP3681315A1 (ja) |
JP (1) | JP7270610B2 (ja) |
KR (1) | KR20200051615A (ja) |
CN (1) | CN111093393A (ja) |
AU (1) | AU2018330718B2 (ja) |
CA (1) | CA3074263A1 (ja) |
FR (1) | FR3070831B1 (ja) |
WO (1) | WO2019048804A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3488710A1 (en) * | 2017-11-28 | 2019-05-29 | Cosucra Groupe Warcoing S.A. | Non-dairy vegetable-based instant yogurt powder |
JP2022534484A (ja) | 2019-05-29 | 2022-08-01 | ロケット フレール | 独特の風味が低減された共噴霧マメ科植物タンパク質 |
FR3127370A1 (fr) | 2021-09-24 | 2023-03-31 | Roquette Freres | Methode de reduction de l’amertume d’une proteine de legumineuse |
EP4385340A1 (de) * | 2022-12-15 | 2024-06-19 | DMK Deutsches Milchkontor GmbH | Prebiotische zubereitungen |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001238693A (ja) | 2000-02-29 | 2001-09-04 | Fuji Oil Co Ltd | 大豆蛋白加水分解物の製造方法 |
JP2001245633A (ja) | 2000-03-06 | 2001-09-11 | Nof Corp | ソフトバック入り濃厚流動食 |
JP2007097465A (ja) | 2005-10-04 | 2007-04-19 | Calpis Co Ltd | 苦味、渋味が低減されたペプチド含有飲食品およびその製造方法 |
WO2009057554A1 (ja) | 2007-10-30 | 2009-05-07 | Fuji Oil Company Limited | 大豆たん白素材を用いた濃厚流動食 |
WO2010092778A1 (ja) | 2009-02-10 | 2010-08-19 | 不二製油株式会社 | 酸性可溶大豆たん白素材およびその製造方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2127122A5 (en) * | 1971-02-24 | 1972-10-13 | Ralston Purina Co | Vegetable protein - esp soya protein, free from unpleasant taste, as food product |
JPS6052785B2 (ja) * | 1975-07-21 | 1985-11-21 | 株式会社紀文 | 豆乳製造法 |
JPH0740889B2 (ja) * | 1986-01-21 | 1995-05-10 | ハウス食品株式会社 | 大豆蛋白質の処理方法 |
JPH074161B2 (ja) * | 1989-05-30 | 1995-01-25 | 株式会社紀文食品 | 新規飲料 |
JP3411397B2 (ja) * | 1994-06-30 | 2003-05-26 | 日清オイリオ株式会社 | 大豆たん白の製造法 |
JP3695855B2 (ja) * | 1996-07-22 | 2005-09-14 | 森永製菓株式会社 | 嗜好飲料用豆類を用いた味付け加工食品の製造法。 |
RU2142712C1 (ru) * | 1998-10-07 | 1999-12-20 | ОАО "Незлобненский комбинат хлебопродуктов" | Способ производства соевого молока |
US20070014910A1 (en) * | 2005-07-18 | 2007-01-18 | Altemueller Andreas G | Acidic, protein-containing drinks with improved sensory and functional characteristics |
JP2010516260A (ja) * | 2007-01-23 | 2010-05-20 | フラウンホッファー−ゲゼルシャフト ツァ フェルダールング デァ アンゲヴァンテン フォアシュンク エー.ファオ | 植物性タンパク質調製品の風味プロファイルを変更する方法 |
EP2027781A1 (en) * | 2007-08-21 | 2009-02-25 | DSMIP Assets B.V. | Method of removal of bitter taste from olive juice extract |
WO2012081971A1 (en) * | 2010-12-17 | 2012-06-21 | N.V. Nutricia | Whey protein composition with a reduced astringency |
US10820618B2 (en) * | 2015-12-18 | 2020-11-03 | Societe Des Produits Nestle S.A. | Heat sterilized high protein compositions with hydrolyzed protein from a continuous process with at least one endopeptidase |
BR112018010659B1 (pt) * | 2015-12-18 | 2022-06-14 | Société des Produits Nestlé S.A. | Composição termicamente esterilizada, seu processo para sua preparação, e usos de proteína de soro do leite. |
-
2017
- 2017-09-11 FR FR1758365A patent/FR3070831B1/fr active Active
-
2018
- 2018-09-10 CN CN201880058755.3A patent/CN111093393A/zh active Pending
- 2018-09-10 JP JP2020514500A patent/JP7270610B2/ja active Active
- 2018-09-10 CA CA3074263A patent/CA3074263A1/fr active Pending
- 2018-09-10 US US16/644,209 patent/US11957140B2/en active Active
- 2018-09-10 KR KR1020207006690A patent/KR20200051615A/ko not_active Application Discontinuation
- 2018-09-10 WO PCT/FR2018/052208 patent/WO2019048804A1/fr unknown
- 2018-09-10 EP EP18782105.3A patent/EP3681315A1/fr active Pending
- 2018-09-10 AU AU2018330718A patent/AU2018330718B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001238693A (ja) | 2000-02-29 | 2001-09-04 | Fuji Oil Co Ltd | 大豆蛋白加水分解物の製造方法 |
JP2001245633A (ja) | 2000-03-06 | 2001-09-11 | Nof Corp | ソフトバック入り濃厚流動食 |
JP2007097465A (ja) | 2005-10-04 | 2007-04-19 | Calpis Co Ltd | 苦味、渋味が低減されたペプチド含有飲食品およびその製造方法 |
WO2009057554A1 (ja) | 2007-10-30 | 2009-05-07 | Fuji Oil Company Limited | 大豆たん白素材を用いた濃厚流動食 |
WO2010092778A1 (ja) | 2009-02-10 | 2010-08-19 | 不二製油株式会社 | 酸性可溶大豆たん白素材およびその製造方法 |
Non-Patent Citations (5)
Title |
---|
DATABASE Mintel GNPD [online], 2009年6月, Drink, ID#:1126898, [Retrieved on 2022.6.22],https://www.gnpd.com/sinatra/recordpage/1126898/from_search/aJC3S7tFGx/?page=1 |
DATABASE Mintel GNPD [online], 2014年8月, Unflavored Beverage, ID#:2607025, [Retrieved on 2022.6.22],https://www.gnpd.com/sinatra/recordpage/2607025/from_search/KrFsZlePCw/?page=1 |
DATABASE Mintel GNPD [online], 2015年2月, Nutritionally Complete Drink for Enteral Nutrition, ID#:2802807, [Retrieved on 2022.6.22],https://www.gnpd.com/sinatra/recordpage/2802807/from_search/iO7yZWqGNj/?page=1 |
DATABASE Mintel GNPD [online], 2016年1月, Food for Special Medical Purposes, ID#:3675657,[Retrieved on 2022.6.22],https://www.gnpd.com/sinatra/recordpage/3675657/from_search/ocxc22iSNg/?page=1 |
DATABASE Mintel GNPD [online], 2017年2月, Tomato Diet Soup, ID#:4636429, [Retrieved on 2022.6.22],https://www.gnpd.com/sinatra/recordpage/4636429/from_search/yiMyYmlqON/?page=1 |
Also Published As
Publication number | Publication date |
---|---|
AU2018330718A1 (en) | 2020-03-19 |
US11957140B2 (en) | 2024-04-16 |
CN111093393A (zh) | 2020-05-01 |
JP2020532998A (ja) | 2020-11-19 |
FR3070831A1 (fr) | 2019-03-15 |
CA3074263A1 (fr) | 2019-03-14 |
US20210068434A1 (en) | 2021-03-11 |
KR20200051615A (ko) | 2020-05-13 |
AU2018330718B2 (en) | 2023-12-14 |
FR3070831B1 (fr) | 2021-07-30 |
EP3681315A1 (fr) | 2020-07-22 |
WO2019048804A1 (fr) | 2019-03-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP7270610B2 (ja) | マメ類タンパク質ベースの組成物を調製する方法 | |
JP7334156B2 (ja) | パルスタンパク質を含むクリーム代替物 | |
JP2017528150A (ja) | ホイップ可能な食品製品、ホイップされた食品製品及びこれらの製造方法 | |
CN105555149B (zh) | 面条用松散改良剂的制造方法 | |
TWI548349B (zh) | Nutritional compositions with sticky properties | |
AU2016255966A1 (en) | Liquid nutritional composition comprising micellar casein and hydrolysed whey protein | |
Bender et al. | Recent developments and knowledge in pseudocereals including technological aspects | |
US20210289805A1 (en) | Vegan cheese | |
EP0526564B1 (en) | A low-calorie stably emulsified food product, a process for making same and a texture-improving composition for use in making the product | |
Alam et al. | Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings | |
JP6367892B2 (ja) | 粘性を有する栄養組成物 | |
Hymavathi et al. | Enhancing cooking, sensory and nutritional quality of finger millet noodles through incorporation of hydrocolloids | |
AU2019297411A1 (en) | Food composition comprising plant proteins and a potassium metaphosphate | |
JP6368655B2 (ja) | 高粘度コーンスープ | |
WO1994015486A2 (en) | A process for making a calorie-reduced emulsified food product and an emulsified food product made by the process | |
WO2023218392A1 (en) | Plant-only gums (2) replacement system in food products | |
Pandalaneni et al. | Plant-Based Foods | |
Pandalaneni | Hao Feng4 | |
WO2023203447A1 (en) | Plant-only modified starch replacement system in food products | |
JP2011030489A (ja) | 冷菓 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210830 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20220714 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220726 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20221017 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20221214 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230125 |
|
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: 20230404 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230425 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7270610 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |