KR0178017B1 - Soy sauce containing a tangle and a pyogo(mushroom) - Google Patents
Soy sauce containing a tangle and a pyogo(mushroom) Download PDFInfo
- Publication number
- KR0178017B1 KR0178017B1 KR1019960023783A KR19960023783A KR0178017B1 KR 0178017 B1 KR0178017 B1 KR 0178017B1 KR 1019960023783 A KR1019960023783 A KR 1019960023783A KR 19960023783 A KR19960023783 A KR 19960023783A KR 0178017 B1 KR0178017 B1 KR 0178017B1
- Authority
- KR
- South Korea
- Prior art keywords
- soy sauce
- shiitake
- kelp
- mushroom
- present
- Prior art date
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 title description 7
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 17
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 13
- 150000003839 salts Chemical class 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 다시마 표고버섯간장에 관한 것이다.The present invention relates to kelp shiitake soy sauce.
본 발명의다시마 표고버섯간장은 각종의 비타민이 많이 함유된 다시마, 표고버섯을 고온에서 일정시간동안 가열 중탕하여 얻어진 추출액을 천일염 등과 다시 혼합하여 특정온도에서 짧은시간동안 농축처리하여 얻어진 추출액을 주원료로 하여 제조되는 다시마 표고버섯간장으로서, 맛과 향미가 풍부하고 인체에 유익한 천연조미료이다.The kelp shiitake soy sauce according to the present invention is prepared by mixing various kinds of vitamins, such as kelp and shiitake mushrooms, heated at a high temperature for a certain period of time, and then extracting the resulting mixture with a salt of sodium chloride and then concentrating the mixture at a specific temperature for a short period of time. It is a natural seasoning rich in taste and flavor and beneficial to the human body.
Description
본 발명은 다시마와 표고버섯을 주원료로 하여 조선간장을 혼합시킨 다시마 표고버섯간장에 관한 것이다.The present invention relates to kelp shiitake soy sauce prepared by mixing Korean soy sauce with kelp and shiitake as main ingredients.
일반적으로 널리 사용되는 양조간장 및 산분해 혼합간장은 시중에 널리 유통되어 판매되고 있으나, 이와같은 양조간장 및 산분해 혼합간장은 천연간장이 아닌 화학간장으로서 인체에 대한 유행성논란을 일으킬 염려가 있다.Generally, widely used brewing soy sauce and acid-decomposing mixed soy sauce are widely distributed and sold in the market, but such brewed soy sauce and acid-decomposed mixed soy sauce are chemical sauces rather than natural soy sauce, which may cause controversy on the human body.
그러나, 본 발명은 칼슘, 칼륨 등 미네랄이 풍부하고 철분, 비타민 A등이 풍부한 해초류인 다시마와 여러 가지의 비타민이 풍부한 표고버섯에서 추출한 액기스를 재래식간장(조선간장)에 혼합한다음 이를 발효시켜 숙성시킴으로써 제조되는 천연조미료이다.However, the present invention relates to a method of fermenting a fermented soy sauce (fermented soy sauce) mixed with a fermented margarine, which is rich in minerals such as calcium and potassium and is rich in iron and vitamin A, and marine kelp extracted from mushroom rich in various vitamins, ≪ / RTI >
따라서, 본 발명의 목적은 영양면에서도 종래의 양조간장에 비하여 영양물질이 많이 함유된 천연원료를 기본적으로 사용함으로써 최종제품인 다시마 표고버섯간장의 영양이 풍부해지고, 인체의 건장에 좋으며, 천연해산물의 향취와 구수한 맛을 지닌 천연간장을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing a natural product which is rich in nourishment of sea tangle mushroom soy sauce, which is a final product, by using basically a natural raw material containing nutrients in comparison with conventional brewed soy sauce, It provides natural soy sauce with flavor and savory flavor.
상기의 이와같은 목적은 본 발명의 다시마 표고버섯간장을 다음과 같은 단계The above object of the present invention can be attained by a process for producing a soy sauce mushroom soy sauce according to the present invention,
(가) 건조 다시마, 표고버섯을 선별하여 깨끗이 닦아놓는 선별단계.(A) Selection step to clean dry shiitake mushrooms and shiitake mushrooms.
(나) 액기스 추출기에 상기 선별된 건조 다시마의 건조 표고버섯을 넣은 다음 1시간 20분 동안 농축시키고, 건데기를 모두 건지는 농축단계.(B) Concentration step in which the dried shiitake of the selected dried kelp is put into an extractor of an extract, followed by concentration for 1 hour and 20 minutes, and all the wormholes are extracted.
(다) 상기 (나)공정후에 천일염, 조선간장을 넣고 희석하는 희석단계.(C) Dilution step in which the salt and salt of soy sauce are added and diluted after the step (b).
(라) 상기 (다)공정에 의해 희석된 추출액을 여과기로 옮겨서 여과시키는 여과단계.(D) a filtration step of transferring the extract liquid diluted by the step (c) to a filter and filtering the filtrate.
(마) 여과된 추출액을 냉각기로 옮겨 냉각시키면서 1차 적외선 살균시키는 1차살균단계.(E) A primary sterilization step in which the filtered extract is transferred to a chiller and cooled while being subjected to primary infrared sterilization.
(바) 살균된 추출액을 충진탱크로 옮겨서 2차 적외선 살균하는 2차살균단계.(F) A secondary sterilization step in which the sterilized extract is transferred to a filling tank for secondary infrared sterilization.
(사) 1, 2차 살균된 추출액을 충진기로 자동계량하여 포장용기에 충진시키는 충진단계에 의해 제조함으로써 달성된다.(G) The first and second sterilized extracts are automatically metered with a filling machine and filled in a packaging container.
이하, 본 발명의 다시마 표고버섯간장을 상세히 살펴보면 다음과 같다.Hereinafter, the kelp shiitake soy sauce according to the present invention will be described in detail.
먼저, 본 발명의 다시마 표고버섯 간장의 성분 배합비율을 살펴보면, 본 발명의 다시마 표고버섯 간장의 성분은 건조다시마 30.2%+건조표고버섯 25.2%+천일염 18.2%+조선간장 26.4%=100%로서 구성된다.First, the ingredients of the kelp shiitake mushroom sauce according to the present invention are as follows: dried sea tangle kelp 30.2% + dried shiitake mushroom 25.2% + astringent salt 18.2% + Korean soy sauce 26.4% = 100% do.
상기와 같은 성분으로 구성되어 상기의 (가)-(사)공정단계로 제조되는 본 발명의 다시마 표고버섯간장의 제조 실시예를 살펴보면 다음과 같다.Examples of the preparation of the kelp shiitake soy sauce of the present invention composed of the above components and manufactured in the above (a) - (d) process steps are as follows.
선별단계를 거친 깨끄한 건조 다시마 30Kg, 건조 표고버섯 26Kg을 생수 100Kg와 함께 농축기에 넣어서 120℃의 온도에서 1시간 20분간 가열중탕하는 농축단계에 의해 다시마 표고버섯 추출액 86Kg을 얻었다.30Kg of dried shiitake, 26Kg of dried shiitake, and 100Kg of mineral water were placed in a concentrator and heated at 120 ° C for 1 hour and 20 minutes to obtain 86Kg of kelp shiitake extract.
이와같은 농축단계에 의해 얻어진 다시마 표고버섯추출액에 천일염 19Kg, 조선간장 27Kg을 넣어 추출액을 115℃에서 5분간 2차 열탕처리를 실시하여 희석하는 희석단계를 거치고, 희석처리된 추출액을 여과처리시키기 위해 여과기에서 여과처리하며, 여과처리된 추출액을 냉각기로 옮겨서 냉각시킴과 동시에 1차 적외선 살균처리를 행한다. 1차 살균처리된 추출액을 충진탱크로 옮겨서 2차 적외선 살균처리를 행하여 다시마 표고버섯 간장 132Kg을 얻었다.To the extract of sea tangle mushroom obtained by the concentration step, 19Kg of the sun salt and 27Kg of the soy sauce were added, and the extract was diluted with the second hot water treatment at 115 ° C for 5 minutes, and the diluted extract was filtered Filtration is carried out in a filter, and the filtered extract is transferred to a cooler and cooled, and a primary infrared sterilization treatment is carried out. The primary sterilized extract was transferred to a filling tank and sterilized by a second infrared ray to obtain 132 kg of kelp shiitake soy sauce.
이와같이 제조된 본 발명의 다시마 표고버섯간장은 화학간장에 대처하여 각 종요리에 사용할 수 있음은 물론 본 발명의 다시마 표고버섯간장에 함유된 각종의 비타민이 요리에 부족한 영양분을 보충하고, 적외선 살균처리를 하여 장기간 사용보관후에도 변질이나 부패가 발생되지 않으며, 천연 해초의 고유한 향취와 구수한 맛을 동시에 낼 수 있는 효과가 있다.The prepared sea tangle mushroom soup of the present invention can be used for various kinds of dishes in response to chemical liver, and various vitamins contained in the sea tangle mushroom soup of the present invention supplement nutrients lacking in cooking, So that there is no deterioration or corruption even after long-term use and storage, and it has an effect that both natural fragrance of seaweed and savory taste can be produced at the same time.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960023783A KR0178017B1 (en) | 1996-06-26 | 1996-06-26 | Soy sauce containing a tangle and a pyogo(mushroom) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960023783A KR0178017B1 (en) | 1996-06-26 | 1996-06-26 | Soy sauce containing a tangle and a pyogo(mushroom) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR980000134A KR980000134A (en) | 1998-03-30 |
| KR0178017B1 true KR0178017B1 (en) | 1999-02-01 |
Family
ID=19463458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960023783A KR0178017B1 (en) | 1996-06-26 | 1996-06-26 | Soy sauce containing a tangle and a pyogo(mushroom) |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0178017B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100454852B1 (en) * | 2002-03-25 | 2004-11-05 | 김형남 | Method for preparing natural seasoning and Natural seasoning prepared by the same method |
| KR101539897B1 (en) * | 2014-10-30 | 2015-07-27 | 이계원 | Soy sauce and the manufacture Method |
| KR102455492B1 (en) * | 2021-11-16 | 2022-10-18 | 이선영 | process |
| KR102697850B1 (en) * | 2024-02-13 | 2024-08-21 | 임정은 | Special jam with improved richness and savory taste using seaweed, including laver, and homemade soy sauce, and manufacturing method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010027959A (en) * | 1999-09-08 | 2001-04-06 | 최인석 | A songi mush room juice mixed soybean sauce |
| KR20010097590A (en) * | 2000-04-24 | 2001-11-08 | 최인석 | A mush room juice mixed yang jo raw matenals soybean sauce |
-
1996
- 1996-06-26 KR KR1019960023783A patent/KR0178017B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100454852B1 (en) * | 2002-03-25 | 2004-11-05 | 김형남 | Method for preparing natural seasoning and Natural seasoning prepared by the same method |
| KR101539897B1 (en) * | 2014-10-30 | 2015-07-27 | 이계원 | Soy sauce and the manufacture Method |
| KR102455492B1 (en) * | 2021-11-16 | 2022-10-18 | 이선영 | process |
| KR102697850B1 (en) * | 2024-02-13 | 2024-08-21 | 임정은 | Special jam with improved richness and savory taste using seaweed, including laver, and homemade soy sauce, and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR980000134A (en) | 1998-03-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102369902B1 (en) | Sturgeon extract containing pre-treated caviar and its manufacturing method | |
| KR101448436B1 (en) | Composition tea bag including medicinal herbs for flavoured stock and manufacturing method thereof | |
| CN102754819B (en) | Kelp sauce base stock and production method and application thereof | |
| WO2019107667A1 (en) | Meat stock tea bag for broth, and method for producing same | |
| KR0178017B1 (en) | Soy sauce containing a tangle and a pyogo(mushroom) | |
| CN109222049A (en) | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof | |
| KR102558179B1 (en) | The manufacturing method of loach soup | |
| CN108887397A (en) | Tomato fermented sour soybean corruption coagulator and its preparing the application in bean curd and mold bean curd | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| KR100198094B1 (en) | Preparation of apple-containing red pepper paste | |
| CN109123437A (en) | The production method of spicy squab jerky | |
| KR102461053B1 (en) | Functional Miso containing Granulated and it's manufacturing Method | |
| KR0178016B1 (en) | Fish soy sauce and processing method of it | |
| KR102348649B1 (en) | Sauce composite extracted from dried bonito and manufacturing method thereof | |
| KR100647973B1 (en) | Method for manufacturing the functional Kimchi functional use Brazilnut | |
| CN105901525A (en) | Blueberry jam condiment | |
| KR20170121843A (en) | Red pepper paste comprising garlic and medicinal herbs, and method for preparing the same | |
| KR0155664B1 (en) | Process for preparing seasonings | |
| KR920002100B1 (en) | Process for making fermented paste soybean | |
| KR100436445B1 (en) | The manufacturing method of composition from the health support food in the plant group which is suitable for drinking | |
| CN110236061A (en) | A kind of collagen chaperonin polypeptide and the preparation method and application thereof | |
| KR20040106941A (en) | Recipe for loach soybean paste | |
| CN108936346A (en) | A kind of pork braised in brown sauce foods packed in carton containers and preparation method thereof | |
| CN110547437A (en) | Nutritional seafood seasoning and preparation method thereof | |
| JPH04179458A (en) | Nutritive food and drink consisting essentially of tea grounds powder left after extraction of tea and production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20131121 Year of fee payment: 16 |
|
| FPAY | Annual fee payment |
Payment date: 20141017 Year of fee payment: 17 |
|
| FPAY | Annual fee payment |
Payment date: 20151123 Year of fee payment: 18 |
|
| EXPY | Expiration of term |