JPH09206014A - Coating material for fried food and batter - Google Patents
Coating material for fried food and batterInfo
- Publication number
- JPH09206014A JPH09206014A JP8019694A JP1969496A JPH09206014A JP H09206014 A JPH09206014 A JP H09206014A JP 8019694 A JP8019694 A JP 8019694A JP 1969496 A JP1969496 A JP 1969496A JP H09206014 A JPH09206014 A JP H09206014A
- Authority
- JP
- Japan
- Prior art keywords
- fried food
- batter
- weight ratio
- protein
- acid monoglyceride
- 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.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は揚げ物用衣材及びバ
ッターに関する。特に、本発明は、パン粉を付けて利用
するフライ用の衣材及びバッターに関する。TECHNICAL FIELD The present invention relates to a fried food and a batter. In particular, the present invention relates to a batter and batter for frying, which is used with bread crumbs.
【0002】[0002]
【従来の技術】揚げ物調理は、肉類、魚介類、野菜類等
の種に衣を付着させ、油で調理することによって、内側
の種が柔らかくジューシーに、外側の衣がカリッとクリ
スピーになり、独特の美味しさが発現している。特に、
中の具材の柔らかさ、ジューシー感は揚げ物食品をおい
しく食べるための重要な要素である。一般的に、揚げ物
食品は油調理時において、中の具材の水分が流出し、硬
くなる傾向にある。従って、具材の柔らかさ、ジューシ
ー感があると共に、衣がカリッとするような揚げ物食品
が享受できるような改良が望まれる。従来から、肉を柔
らかくする目的として、例えば、乳化剤を使用する方法
(特開平7−170942号公報)、揚げ物用衣材では蛋白質
分解酵素を使用する方法(特開平5−252911号公報)な
どが知られている。また、衣の食感を向上させる目的と
して、例えば、蛋白を配合する方法(特開昭59−6847号
公報)、増粘多糖類を配合する方法(特開平6−237708
号公報)、加工澱粉を配合する方法(特開昭56−92751
号公報) などが知られている。2. Description of the Related Art In fried food cooking, the seeds such as meat, seafood and vegetables are coated with a batter and cooked with oil to make the inner seed soft and juicy and the outer batter crispy and crispy. Expresses a unique taste. Especially,
The softness and juiciness of the ingredients inside is an important factor for eating delicious fried foods. Generally, when fried food is cooked with oil, water contained in the fried food tends to flow out and become hard. Therefore, an improvement is desired in which the ingredients have softness and a juicy feel, and the fried food that makes the clothes crispy can be enjoyed. Conventionally, for the purpose of tenderizing meat, for example, a method using an emulsifier (JP-A-7-170942), a method using a proteolytic enzyme in a fried clothes (JP-A-5-252911), etc. Are known. For the purpose of improving the texture of clothes, for example, a method of adding a protein (JP-A-59-6847) and a method of adding a thickening polysaccharide (JP-A-6-237708).
Japanese Patent Publication No. 56-92751).
Issue) is known.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、乳化剤
を用いる場合、肉を予め処理するなど手間がかかる。ま
た、酵素による肉質の改質は、配合量や処理時間を調整
するのが非常に難しいなど、十分満足できる程の解決に
は至っていない。又、蛋白等を配合する方法は、衣の食
感を向上させるのにはある程度有効であるが、コストの
増加、保存性の低下、風味の劣化など問題点も多い。従
って、本発明の目的は、揚げ物用衣材及びバッターによ
って、肉質が柔らかく、肉汁に富み、かつ、衣の食感の
良好な揚げ物食品を提供することである。However, when an emulsifier is used, it takes time and labor to pretreat the meat. Further, the modification of meat quality with an enzyme has not been sufficiently solved because it is very difficult to adjust the blending amount and the treatment time. Further, the method of blending protein or the like is effective to some extent in improving the texture of clothes, but there are many problems such as an increase in cost, a decrease in storage stability, and a deterioration in flavor. Therefore, it is an object of the present invention to provide a fried food which has a soft meat quality, is rich in gravy, and has a good texture of the batter by using the fried food and batter.
【0004】[0004]
【課題を解決するための手段】本発明者は上記のような
特徴を持った揚げ物用衣材を製造すべく研究を重ねた。
その結果、特定の乳化剤と蛋白及び澱粉を特定比率で共
存させることが、衣の中の具材の軟化及び衣の食感向上
に有効であることを見出した。つまり、特定の乳化剤が
直接肉に作用するとともに、バッター中の蛋白のゲル化
を促進し、種を素早く包み込み、肉の多汁感及び柔らか
さの向上、また、野菜などの多汁感を向上させることを
見出した。すなわち本発明は、乾燥粉体中にコハク酸モ
ノグリセリド及び/又はジアセチル酒石酸モノグリセリ
ドを重量比で1/1000〜1/10含有し、卵及び/又は乳
由来の蛋白を重量比で1/10〜1/2含有し、かつ、蛋
白に対する澱粉の重量比が1〜9倍であることを特徴と
する揚げ物用衣材、及び該揚げ物用衣材を水に練り合わ
せて作られるバッターを提供するものである。Means for Solving the Problems The inventors of the present invention have conducted extensive studies to produce a fried food material having the above characteristics.
As a result, it has been found that coexistence of a specific emulsifier with a protein and starch in a specific ratio is effective in softening the ingredients in the batter and improving the texture of the batter. In other words, a specific emulsifier acts directly on meat, promotes gelation of protein in the batter, wraps seeds quickly, improves the juiciness and tenderness of meat, and improves juiciness of vegetables and the like. I found that. That is, the present invention contains succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride in a weight ratio of 1/1000 to 1/10, and egg and / or milk-derived protein in a weight ratio of 1/10 to 1 The present invention provides a fried-clothing material, characterized in that the weight ratio of starch to protein is 1 to 9 times, and a batter made by kneading the fried-clothing material in water. .
【0005】[0005]
【発明の実施の形態】以下、本発明について詳細に説明
する。本発明において乳化剤として用いられるコハク酸
モノグリセリド及びジアセチル酒石酸モノグリセリドと
は、コハク酸及びジアセチル酒石酸とモノグリセリドと
のエステルであり、先ず、その構成について説明する。
モノグリセリドを構成する脂肪酸残基としては、例え
ば、グルコン酸残基、乳酸残基、そして炭素数2〜24の
飽和又は不飽和脂肪酸残基を挙げることができる。その
中でも、好ましくは、炭素数8〜22の飽和または不飽和
の脂肪酸残基(更に好ましくは、炭素数12〜18の飽和ま
たは不飽和の脂肪酸残基) である。上記モノグリセリド
とコハク酸及び/又はジアセチル酒石酸とで得られるエ
ステルは、その反応に関与しないカルボン酸のプロトン
が、遊離状態にあっても良いし、また塩を構成していて
も良い。塩を構成する対イオンとしては、例えば、カリ
ウム、ナトリウム、カルシウム、マグネシウム、及びア
ルミニウムなどのイオンを挙げることができる。本発明
に用いられるコハク酸モノグリセリド及びジアセチル酒
石酸モノグリセリドは、その中に、ジグリセリドとのエ
ステルが含まれても構わない。また、コハク酸及びジア
セチル酒石酸の両端がエステルによって結合した多量体
が含まれても構わない。本発明において、コハク酸モノ
グリセリド及び/又はジアセチル酒石酸モノグリセリド
の配合量は、乾燥粉体中に重量で1/1000〜1/10、好
ましくは1/200 〜1/20である。含有量が1/1000未
満では肉の軟化に効果が少なく、1/10を越えると異味
(苦味)が発生して良くない。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The succinic acid monoglyceride and diacetyltartaric acid monoglyceride used as emulsifiers in the present invention are esters of succinic acid and diacetyltartaric acid and monoglyceride, and the constitution thereof will be described first.
Examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. Among them, a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably a saturated or unsaturated fatty acid residue having 12 to 18 carbon atoms) is preferable. In the ester obtained from the above monoglyceride and succinic acid and / or diacetyltartaric acid, the proton of the carboxylic acid that is not involved in the reaction may be in a free state or may form a salt. Examples of the counter ion constituting the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum. The succinic acid monoglyceride and diacetyltartaric acid monoglyceride used in the present invention may contain an ester with a diglyceride. In addition, a polymer in which both ends of succinic acid and diacetyltartaric acid are bound by an ester may be included. In the present invention, the blending amount of succinic acid monoglyceride and / or diacetyl tartaric acid monoglyceride is 1/1000 to 1/10, preferably 1/200 to 1/20 by weight in the dry powder. If the content is less than 1/1000, the effect of tenderizing the meat is small, and if it exceeds 1/10, a bad taste (bitterness) occurs, which is not good.
【0006】本発明に用いられる蛋白としては、一般的
に食品に使用可能な卵及び乳由来のものであればいずれ
でも構わない。すでに、特開昭59−6847号公報でも、卵
白を多量に含むバッターが、種から衣への水分の移動を
抑制することが知られている。しかし、蛋白量を増加さ
せると、穀粉に比べコストの増大、保存性の低下、ま
た、風味の劣化が速まる問題もあり、本発明において
は、その配合量は乾燥粉体中に重量で1/10〜1/2、
好ましくは1/5〜3/10に限定される。単に蛋白量を
低下させると、具材への結着性が悪くなるが、本発明に
おいてはコハク酸モノグリセリド及び/又はジアセチル
酒石酸モノグリセリドを添加併用しているので、蛋白の
ゲル化を速め、具材への結着性の低下を抑制することが
できる。本発明では、卵及び/又は乳由来の蛋白及びそ
れらを粉末処理することによって得られる各種加工品及
び顆粒品を利用することができる。また、これらの蛋白
に、大豆、血清、小麦、とうもろこし等由来の蛋白を添
加して使用しても差し支えない。これらの蛋白は、単一
で構成されていても、2種以上の混合物で構成されてい
ても構わない。The protein used in the present invention may be any protein generally derived from eggs and milk which can be used in foods. It has already been known from Japanese Patent Application Laid-Open No. 59-6847 that a batter containing a large amount of egg white suppresses the movement of water from seeds to clothes. However, when the amount of protein is increased, there is a problem that the cost is increased, the storage stability is reduced, and the flavor is deteriorated more quickly than the flour. In the present invention, the amount of the compound is 1 / by weight in the dry powder. 10 to 1/2,
It is preferably limited to 1/5 to 3/10. If the amount of protein is simply reduced, the binding property to the ingredients will deteriorate, but in the present invention, since succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride is added and used in combination, the gelation of the protein is accelerated, It is possible to suppress a decrease in binding property to the. In the present invention, proteins derived from eggs and / or milk and various processed products and granules obtained by subjecting them to powder treatment can be used. In addition, proteins derived from soybean, serum, wheat, corn, etc. may be added to these proteins before use. These proteins may be composed of a single kind or a mixture of two or more kinds.
【0007】澱粉としては、従来から使用されている穀
物由来の澱粉、具体的には小麦、ばれいしょ、さつまい
も、とうもろこし、豆、米、タピオカなどを使用するこ
とができる。また、これらの澱粉を加工処理したもので
も差し支えない。これらの中でも、衣の食感の点から、
とうもろこし澱粉を含む、コーンスターチ及びコーンフ
ラワー、また米の澱粉が好ましい。澱粉としての含量
は、蛋白量に対して、1〜9倍が好ましく、更に好まし
くは2〜4倍である。As the starch, conventionally used starch derived from grains, specifically, wheat, potato, sweet potato, corn, beans, rice, tapioca and the like can be used. Also, processed starch may be used. Among these, from the viewpoint of the texture of the clothes,
Corn starch and corn flour, including corn starch, and rice starch are preferred. The content as starch is preferably 1 to 9 times, more preferably 2 to 4 times the protein amount.
【0008】本発明の揚げ物用衣材及びバッターは、フ
ライ、唐揚げ、天ぷら等の各種揚げ物用として広く用い
ることができるが、特にフライ用に好適である。又、バ
ッターは、揚げ物用衣材の粉体に水を加え、ダマがなく
なるまで均一に混合することにより調製できる。この場
合、添加する水の量は、バッターが種に付着しやすい範
囲であれば特に限定されないが、粉体に対して重量比で
0.8 〜1.2 倍が好ましい。The fried food and batter of the present invention can be widely used for various fried foods such as fries, fried chicken, and tempura, and is particularly suitable for fried foods. Further, the batter can be prepared by adding water to the powder of the fried food material and uniformly mixing it until lumps are eliminated. In this case, the amount of water to be added is not particularly limited as long as the batter is easily attached to the seed, but the weight ratio to the powder is
0.8 to 1.2 times is preferable.
【0009】[0009]
【実施例】以下、実施例により本発明を更に詳細に説明
するが、本発明はこれらの実施例に限定されるものでは
ない。 実施例1〜6、比較例1〜3 表1に示す組成の粉 100gに対して水 100gを加えて衣
バッターを調製した。豚ロース肉(厚さ15mm)あるいは
ピーマンに該衣バッターを付着させ、パン粉を付けてフ
ライ調理し、評価した。実施例及び比較例の対照とし
て、一般的な調理手法に基づき、豚ロース(厚さ15mm)
あるいはピーマンに小麦粉(薄力)、卵(全卵液)、パ
ン粉を順に付着させ、フライ調理したものを用いた。結
果を表1に示す。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. Examples 1 to 6 and Comparative Examples 1 to 3 100 g of water having a composition shown in Table 1 was added to 100 g of water to prepare a batter. The batter was attached to pork loin (thickness: 15 mm) or bell pepper, and bread crumbs were added, and the mixture was fried and evaluated. As a control for the examples and comparative examples, pork loin (thickness: 15 mm) was used based on the general cooking method.
Alternatively, peppers were used in which wheat flour (wet strength), eggs (whole egg solution), and bread crumbs were sequentially adhered and fried and cooked. The results are shown in Table 1.
【0010】評価項目及び評価基準は以下の通りであ
る。 ・肉の食感 肉(豚カツ)の食感は、10名のパネルによって対照に対
する官能で比較し、実施例及び比較例の方を以下の5段
階で評価した。その点の平均点によって、性能を評価し
た。 5:とても柔らかい 4:柔らかい 3:かわらない 2:ややかたい 1:かたい ・衣の食感 衣の食感は、豚カツおよびピーマンフライを、10名のパ
ネルによって対照に対する官能で比較し、実施例及び比
較例の方を以下の5段階で評価した。その点の平均点に
よって、性能を評価した。 5:とてもカリッとしている 4:カリッとしている 3:かわらない 2:やや柔らかい 1:柔らかい ・衣の風味 衣の風味は、豚カツおよびピーマンフライを、10名のパ
ネルによって対照に対する官能で比較し、実施例及び比
較例の方を以下の3段階で評価した。その点の平均点に
よって、性能を評価した。 5:異味はない 3:異味があるが、問題ではない 1:とても異味(苦味)がある ・種と衣の結着 種と衣の結着は、ピーマン10個をフライし、包丁を用い
て中央部を切って断面を観察し、剥がれ具合から以下の
5段階で評価した。 5:全てのピーマンがよく結着していた 4:8個以上のピーマンが結着したが、一部剥がれてい
た 3:5個以上のピーマンが結着したが、半分は剥がれて
いた 2:全てのピーマンが剥がれていた 1:全てのピーマンが切るときに剥がれ、衣と種が分離
したThe evaluation items and evaluation criteria are as follows. -Meat texture The texture of meat (pork cutlet) was compared by sensory comparison with a control by a panel of 10 people, and the Examples and Comparative Examples were evaluated in the following 5 grades. The performance was evaluated by the average score of the points. 5: Very soft 4: Soft 3: No change 2: Slightly hard 1: Hard ・ Texture of the batter The texture of the batter was carried out by comparing 10 pork cutlets and bell pepper fries with a control panel. The examples and comparative examples were evaluated according to the following 5 grades. The performance was evaluated by the average score of the points. 5: Very crispy 4: Crunchy 3: Not changed 2: Slightly soft 1: Soft ・ Flavor taste The taste of the batter was carried out by comparing 10 pork cutlets and bell pepper fries with a control panel. The examples and comparative examples were evaluated according to the following three grades. The performance was evaluated by the average score of the points. 5: No offensiveness 3: Offensive but not a problem 1: Very offensive (bitterness) -Binding seeds and batter To bind seeds and batter, fry 10 peppers and use a kitchen knife. The central part was cut and the cross section was observed, and the degree of peeling was evaluated according to the following 5 grades. 5: All bell peppers were well bound 4: More than 8 bell peppers were bound, but some were peeled off 3: Five or more bell peppers were bound, but half were peeled 2: All bell peppers were peeled off 1: When all bell peppers were peeled off, the clothes and seeds separated
【0011】[0011]
【表1】 [Table 1]
【0012】[0012]
【発明の効果】本発明の揚げ物用衣材を使用することに
より、中の種が柔らかくジューシーで、衣がサクッと食
感の良い揚げ物を作ることができる。従って、本発明の
揚げ物用衣材を使用すると、従来のものと比較して、中
の種及び衣の食感が良い揚げ物を容易に揚げることが可
能となる。EFFECTS OF THE INVENTION By using the fried food material of the present invention, it is possible to make a fried food in which the seeds are soft and juicy and the clothes have a crispy texture. Therefore, by using the fried food material of the present invention, it is possible to easily fried a fried food having a good texture of the seeds and the clothes in comparison with the conventional one.
Claims (3)
び/又はジアセチル酒石酸モノグリセリドを重量比で1
/1000〜1/10含有し、卵及び/又は乳由来の蛋白を重
量比で1/10〜1/2含有し、かつ、蛋白に対する澱粉
の重量比が1〜9倍であることを特徴とする揚げ物用衣
材。1. A succinic acid monoglyceride and / or a diacetyltartaric acid monoglyceride is contained in a dry powder in a weight ratio of 1.
/ 1000 to 1/10 content, egg and / or milk-derived protein content by weight ratio of 1/10 to 1/2 content, and the weight ratio of starch to protein is 1 to 9 times Clothing material for deep-fried food.
ク酸モノグリセリド及び/又はジアセチル酒石酸モノグ
リセリドの重量比が、1/500 〜1倍であることを特徴
とする請求項1〜3の何れか1項記載の揚げ物用衣材。2. The weight ratio of succinic acid monoglyceride and / or diacetyl tartaric acid monoglyceride to egg- and / or milk-derived protein is 1/500 to 1 times, and any one of claims 1 to 3 is characterized. Clothing material for deep-fried food according to the item.
に練り合わせて作られるバッター。3. A batter made by kneading the fried food material according to claim 1 or 2 in water.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8019694A JP2972135B2 (en) | 1996-02-06 | 1996-02-06 | Flying clothing and batter |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8019694A JP2972135B2 (en) | 1996-02-06 | 1996-02-06 | Flying clothing and batter |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH09206014A true JPH09206014A (en) | 1997-08-12 |
JP2972135B2 JP2972135B2 (en) | 1999-11-08 |
Family
ID=12006374
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8019694A Expired - Fee Related JP2972135B2 (en) | 1996-02-06 | 1996-02-06 | Flying clothing and batter |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2972135B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016123341A (en) * | 2014-12-26 | 2016-07-11 | 昭和産業株式会社 | Batter mix and batter for fried food with bread crumb, and fried food with bread crumb |
KR102390105B1 (en) * | 2021-11-25 | 2022-04-22 | 송명재 | Method for cooking milk chicken and milk chicken cooked thereby |
-
1996
- 1996-02-06 JP JP8019694A patent/JP2972135B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016123341A (en) * | 2014-12-26 | 2016-07-11 | 昭和産業株式会社 | Batter mix and batter for fried food with bread crumb, and fried food with bread crumb |
KR102390105B1 (en) * | 2021-11-25 | 2022-04-22 | 송명재 | Method for cooking milk chicken and milk chicken cooked thereby |
Also Published As
Publication number | Publication date |
---|---|
JP2972135B2 (en) | 1999-11-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1705995B1 (en) | Batter mix containing modified starch | |
US3208851A (en) | Process for preparing a breaded deep-fried food | |
EP3412155A1 (en) | Modified wheat flour for fried food coating | |
CN110430765A (en) | Mixture is used in edible meat processing | |
JP2000125794A (en) | Coating composition for fry | |
CN110290712A (en) | The imperial field frying mixture of water-soluble | |
JPH10309171A (en) | Fried foods and production of the same | |
US20220071245A1 (en) | Dusting flour mix for fried food | |
JPH08317780A (en) | Production of frozen food | |
JP2020036567A (en) | Batter composition | |
JP2538510B2 (en) | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating | |
JP2003092987A (en) | Oil and fat composition for cooking | |
JP7343965B2 (en) | Preparation composition for cooking foods and method for producing heat-cooked food | |
JP2972135B2 (en) | Flying clothing and batter | |
CN116744803A (en) | Powdering mixture for fried foods | |
JP5051024B2 (en) | Crispy powder for grilled dumplings and method for producing grilled dumplings using the powder | |
JPS643461B2 (en) | ||
CA1063421A (en) | Dry mix for coating foods and process | |
JP3544023B2 (en) | Ingredients for fried food | |
JP7058227B2 (en) | Bread crumbs mix | |
JPS6335226B2 (en) | ||
JP3130518B2 (en) | Processed food for instant tempura and tempura-like food | |
JP2004154009A (en) | Batter for refrigerated/frozen food, and refrigerated/frozen deep-fried food prepared using the batter | |
JP2000316509A (en) | Coating matter for frozen fried food | |
JP2001178393A (en) | Seasoning preparation for food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
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 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080827 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080827 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090827 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100827 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110827 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110827 Year of fee payment: 12 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120827 Year of fee payment: 13 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130827 Year of fee payment: 14 |
|
LAPS | Cancellation because of no payment of annual fees |