KR100478122B1 - Multi-purpose pork cutlet sauce - Google Patents

Multi-purpose pork cutlet sauce

Info

Publication number
KR100478122B1
KR100478122B1 KR10-2002-0032688A KR20020032688A KR100478122B1 KR 100478122 B1 KR100478122 B1 KR 100478122B1 KR 20020032688 A KR20020032688 A KR 20020032688A KR 100478122 B1 KR100478122 B1 KR 100478122B1
Authority
KR
South Korea
Prior art keywords
delete delete
powder
sauce
manufacturing
vegetables
Prior art date
Application number
KR10-2002-0032688A
Other languages
Korean (ko)
Other versions
KR20020052159A (en
Inventor
이미나
이예나
Original Assignee
이예나
이미나
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 이예나, 이미나 filed Critical 이예나
Priority to KR10-2002-0032688A priority Critical patent/KR100478122B1/en
Publication of KR20020052159A publication Critical patent/KR20020052159A/en
Application granted granted Critical
Publication of KR100478122B1 publication Critical patent/KR100478122B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/26Meat flavours
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • A23L27/63Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

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)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 식품제조 분야로써 돈가스,생선가스 등과같은 음식과 더불어 맛을 최상으로 돋구어 줄수있도록 소스를 만드는제조방법에 관한 것이다.   The present invention relates to a manufacturing method of making a sauce so as to best enhance the taste with food such as pork cutlet, fish gas and the like as a food manufacturing field.

이를 위하여 본발명은 다용도,다기능으로써의 제조방법에 관한것으로써 각각의 재료에따라 영양소,풍미,효능성을 가능한 파괴하지 않고 그대로 사용하며 짧은 시간에 제조할수있는 특징이 있다.식용유,마가린 등을 가열하여 밀가루를 볶아 소고기맛 분말가루,계피가루,마늘,생강,우스타소스,캬라멜,케찹,설탕,후추가루,다시다 등등을 첨가하여 약 20~30분간 끊이는 단계와 향신료를 첨가하여 제조하는 단계와 과일,야채를 첨가하는 단계,약재나 차류를 사용하는 단계 향신료,과일,야채,약재나 차류등을 첨가하여 제조하는 단계로 이루어 진것에 특징이 있다 To this end, the present invention relates to a multi-use, multi-functional manufacturing method, which can be used as it is without destroying nutrients, flavors, and efficacy according to each material, and can be manufactured in a short time. Roast the flour to add beef flavor powder powder, cinnamon powder, garlic, ginger, ustas sauce, caramel, ketchup, sugar, black pepper, and so on. And the step of adding fruits and vegetables, the step of using herbs or teas is characterized by consisting of the steps of manufacturing by adding spices, fruits, vegetables, herbs or teas, etc.

Description

다용도,다기능 돈까스소스{Multi-purpose pork cutlet sauce }Multi-purpose pork cutlet sauce

본발명은 식품제조 분야로써 요즘에는 돈까스,생선까스,비후까스,함박스테이크,치킨까스,튀김등 고기류와 생선류를 가공하여 조리해 먹을수 있는 제품들이 많이 판매된다.그러나 정작 이러한 음식들과 같이 시중에 판매되고 있는 소스들은 미국제품인 A1소스와 같이 강한맛을 내기에 충분한 양을 뿌려서 먹는 소스가 아니라 약간의 양을 사용하여 찍어먹거나,케찹 또는 양념장 등과 더불어 먹기에 이러한 음식의 독특한 맛을 내기 어렵다 The present invention is a field of food manufacturing, and nowadays, many products that can be cooked and cooked meat and fish such as pork cutlet, fish cutlet, beef cutlet, hamburger steak, chicken cutlet, and tempura are sold. The sauces on the market are hardly flavored with a small amount, such as the American A1 sauce, to be eaten in small amounts, or eaten with ketchup or condiments.

본 발명은 상기와 같은 문제점과 아울러 음식과 더불어 맛을 최상으로 돋구어 줄수있도록 한것에 목적이 있는것이다.이와같은 목적을 달성하기 위한 본 발명은 다용도,다기능으로써의 제조방법에 관한것으로써 각각의 재료에 영양소,풍미,효능성을 가능한 파괴하지 않고 재료를 그대로 사용하여 짧은시간에 제조할수있는 방법들이다The object of the present invention is to provide the best possible flavor with food as well as the above problems. The present invention for achieving the above object relates to a multi-purpose, multi-functional manufacturing method of each material It is a method that can be manufactured in a short time using the ingredients as they are without destroying nutrients, flavors and efficacy as much as possible.

①식용유,마가린,쇼트닝을 섞어(또는 식용유와 마가린만 섞음)240℃정도 끓인뒤 곧바로 밀가루를 넣어 휘저어 볶는다.여기에 소고기맛 분말가루(seasoning mix, beef flavored),계피가루,마늘,생강,우스타소스,캬라멜,케찹,설탕 도는 물엿,다시다,후추가루,토마토페이스트,마가린 등을 첨가하여 약20~30분 끓이면 독특한 맛과 부드러운 맛의 소스가 된다.① Mix cooking oil, margarine, and shortening (or mix only cooking oil and margarine) and boil it at about 240 ℃ and stir and stir the flour immediately.Beef seasoning mix (seasoning mix, beef flavored), cinnamon powder, garlic, ginger, and uta Sauce, caramel, ketchup, sugar, starch syrup, back, black pepper, tomato paste, margarine, and add about 20 to 30 minutes to boil a unique flavor and a smooth taste.

②향신료를 사용하여 독특한 풍미를 다양하게 하는 제조단계 ①의 재료에 월계수,오리가노,타임,난맥 기타등의 향신료를 잘게 부수거나,분말등을 그대로 첨가하거나 우려낸 물로 물대신 사용하여 향신료의 독특한 풍미를 다양하게 느낄수 있는 단계다. 이때 물과 향신료의 비율은 1000g:0.7~1g 정도의 비율로 사용.② Using spices to diversify unique flavors ① Spices such as laurel, oregano, thyme, egg yolk, etc. are finely chopped into the ingredients of the ingredients, or the powder is added as it is or used instead of water with soaked water. You can feel the variety of steps. At this time, the ratio of water and spices is used in the ratio of 1000g: 0.7 ~ 1g.

③과일,야채등을 사용하여 기능성을 다양하게 하는 제조단계.사과,배의 과일과 양파,당근의 야채를 갈아서 물1000g:과일,야채40~100g정도의 비율로 사용.③ Manufacturing step to vary the functionality using fruits, vegetables, etc. Grind apples, pear fruits, onions, carrots and vegetables 1000g of water: fruits, vegetables 40 ~ 100g ratio.

④약재나 차류를 사용하여 기능성과 풍미를 다양하게 하는제조단계.인삼,대추,구기자등의 한약재 또는 녹차,홍차등의 차류를 분말 또는 우려낸 물로 ①과같이 첨가하여 제조한다④ Manufacturing steps that vary the functionality and flavor by using herbs or teas. Manufactured by adding herbal or herbal teas such as ginseng, jujube and goji berries or teas such as green tea and black tea with powder or sautéed water as in ①

⑤①의 재료에 ②,③,④의 여러가지를 원하는대로 첨가하여 풍부한 영양소와 다양한 풍미,기능성을 갖추게 한것이 이소스의 특징이다The source of ⑤① is that various ingredients of ②, ③, ④ are added as desired to have rich nutrients, various flavors and functions.

①식용유1600g(쇼팅500g을 식용유 대신 사용가능)과 마가린 400g을 혼합하여230℃ ~ 250℃정도로 가열한 뒤 밀가루 3000g을 혼합하여 볶듯이 잘 저어 섞어둔다. 이때 대략 비율은 (식용유+마가린):(밀가루) = 2:3, 소고기맛 분말가루(seasoning mix, beef flavored)70g,다진마늘80g,마가린100g,후추가루25g,계피가루5g,다시다40g,미원20g,토마토페이스트200g,케찹700g,우스타소스250g,생강가루20g,설탕160g,캬라멜80g,양파200g 를 사용하여 물 7200g과 식용유와 밀가루 볶은것 약 850g과 위의 재료1950g을 혼합한 10000g을 약 20~30분간 센불로 가열하여 완성시킨다.① Mix cooking oil 1600g (shortening 500g can be used instead of cooking oil) and margarine 400g, heat it to 230 ℃ ~ 250 ℃ and mix it with 3000g of flour and stir well. At this time, the ratio is (cooking oil + margarine): (wheat flour) = 2: 3, beef flavored powder (seasoning mix, beef flavored) 70g, minced garlic 80g, margarine 100g, black pepper powder 25g, cinnamon powder 5g, again 40g, Miwon 20g, Tomato Paste 200g, Ketchup 700g, Utta Sauce 250g, Ginger Powder 20g, Sugar 160g, Caramel 80g, Onion 200g Water 7200g, Cooking Oil and Flour Roast 850g and 1950g of the above Ingredients 20g Complete with heat on high heat for ~ 30 minutes.

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

삭제delete

② ①의 재료에 향신료를 사용하여 독특한 풍미를 다양하게 하기 위하여 월계수,오리가노,타임,난맥(육두구·nutmeg) 향신료를 잘게 부스거나 분말 등을 그대로 첨가하거나 우려낸 물로 물대신 사용한다. 이때 물과 향신료의 비율은 1000g:0.7~1g 정도의 비율로 사용.② In order to vary the unique flavor by using spices in the ingredients of ①, laurel, oregano, thyme and egg (spices) are added with finely chopped powder or powder, or used instead of water. At this time, the ratio of water and spices is used in the ratio of 1000g: 0.7 ~ 1g.

③과일,야채를 사용하여 재료의 기능성을 다양하게 하기 위하여 사과,배의 과일과 양파,당근의 야채를 갈아서 물1000g:과일,야채40~100g 정도의 비율로 사용한다.③ Use fruits and vegetables to vary the functionality of the ingredients. Apple, pear fruits and onions, carrots and vegetables to grind 1000g of water: fruits, vegetables 40 ~ 100g ratio.

④약재나 차를 사용하여 기능성과 풍미를 다양하게 하기위하여 인삼,대추의 한약재 또는 녹차,홍차의 차류를 분말 또는 우려낸물로 발명의 구성①과 같이 첨가하여 제조한다. 이 때 물과 한약재 또는 차류의 비율은 물1000g:한약재 또는 차류를10∼30g 정도의 비율로 사용한다.④ In order to vary the functionality and flavor using herbs or tea, ginseng, jujube herbal medicine or green tea, black tea is added to the powder ① or as an extract as in the composition ① of the invention. At this time, the ratio of water and herbal medicine or tea is 1000g of water: Herbal medicine or tea is used at a ratio of about 10 to 30g.

⑤ ①의 재료에 ②,③,④의 여러가지를 원하는대로 첨가하여 풍부한 영양소와 다양한 풍미,기능성을 같추게 한것이 이소스의 특징이다.⑤ ① The ingredients of ②, ③, ④ are added to the ingredients of ① as desired, so that rich nutrients, various flavors, and functionality are the same.

이상에서 상술한 바와같이 본발명은 간단한 재료만 가지고도 제조할수가 있으며 각종 향신료,한약제,차류,과일류,야채류를 원하는대로 갈거나,분말,우려낸 물로 그대로 첨가하여 짧은 시간에 제조함으로 이러한 재료의 효능성을 높임으로써 이발명의 효과가 크다.As described above, the present invention can be manufactured using only simple ingredients, and various spices, herbal medicines, teas, fruits, and vegetables can be prepared as desired or prepared in a short time by grinding, powdering, or water as desired. By increasing the efficacy, the effect of the present invention is great.

Claims (5)

식용유1600g과 마가린 400g을 혼합하여 230℃ ~ 250℃로 가열한 뒤 밀가루 3000g을 혼합하여 볶듯이 잘 저어 섞어둔 후에, 이 혼합물 850g과 소고기맛분말가루(seasoning mix, beef flavored)70g,다진마늘80g,마가린100g,후추가루25g,계피가루5g,다시다40g,미원20g,토마토페이스트200g,케찹700g,우스타소스250g,생강가루20g,설탕160g,캬라멜80g,양파200g과 물 7200g을 혼합한 10000g을 20~30분간 센불로 가열하여 제조하는 것을 특징으로 하는 돈가스소스의 제조방법.1600 g of cooking oil and 400 g of margarine are mixed, heated to 230 ° C. to 250 ° C., and then 3000 g of wheat flour is stirred and stir-fried well, followed by 850 g of this mixture and 70 g of beef flavored powder, minced garlic 80 g. , 100g margarine, 25g black pepper, 5g cinnamon, 40g again, 20g, tomato paste 200g, ketchup 700g, 250 utasuta sauce, 250g ginger powder, 20g sugar, 160g caramel 80g, 200g onion and 7200g water 20 Method for producing a pork gas source, characterized in that for 30 minutes by heating with a high heat. 삭제delete 삭제delete 삭제delete 삭제delete
KR10-2002-0032688A 2002-06-11 2002-06-11 Multi-purpose pork cutlet sauce KR100478122B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2002-0032688A KR100478122B1 (en) 2002-06-11 2002-06-11 Multi-purpose pork cutlet sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2002-0032688A KR100478122B1 (en) 2002-06-11 2002-06-11 Multi-purpose pork cutlet sauce

Publications (2)

Publication Number Publication Date
KR20020052159A KR20020052159A (en) 2002-07-02
KR100478122B1 true KR100478122B1 (en) 2005-03-24

Family

ID=27726769

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2002-0032688A KR100478122B1 (en) 2002-06-11 2002-06-11 Multi-purpose pork cutlet sauce

Country Status (1)

Country Link
KR (1) KR100478122B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101054164B1 (en) 2009-06-30 2011-08-03 오용민 Augustia gas manufacturing method
KR101114963B1 (en) 2009-07-15 2012-03-06 한재모 Orange Sauce Composition for Pork Cutlet
KR20160025239A (en) 2014-08-27 2016-03-08 어업회사법인신안새우젓주식회사 Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method
KR102275023B1 (en) 2021-01-12 2021-07-12 (주)다함컴퍼니 Composition for pork cutlet sauce with excellent preservation

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102122126B1 (en) * 2018-08-23 2020-06-11 엄재신 BBQ sauce with aronia and red ginseng extract
KR102615610B1 (en) * 2020-09-14 2023-12-18 엄원섭 Method for manufacturing tonkatsu sauce and tonkatsu produced therefrom

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04131071A (en) * 1990-09-19 1992-05-01 Kazuaki Yasutome Pork cutlet sauce emphasizing taste of fruit and method for preparing the same
JPH104936A (en) * 1996-06-26 1998-01-13 Hiroyuki Nakagawa Canned sukiyaki soup
KR20010086583A (en) * 2000-03-06 2001-09-13 함중영 The manufacturing method of the fruits sauce for the pork cutlet.
US6329012B1 (en) * 1999-12-23 2001-12-11 Fort Evans Finest, Llc Salad dressing
KR20020020580A (en) * 2000-09-09 2002-03-15 이석목 a manufacturing method of sauce for a pork cutlet
KR20020040161A (en) * 2000-11-23 2002-05-30 유석원 A method for preparing sauce for hamburger

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04131071A (en) * 1990-09-19 1992-05-01 Kazuaki Yasutome Pork cutlet sauce emphasizing taste of fruit and method for preparing the same
JPH104936A (en) * 1996-06-26 1998-01-13 Hiroyuki Nakagawa Canned sukiyaki soup
US6329012B1 (en) * 1999-12-23 2001-12-11 Fort Evans Finest, Llc Salad dressing
KR20010086583A (en) * 2000-03-06 2001-09-13 함중영 The manufacturing method of the fruits sauce for the pork cutlet.
KR20020020580A (en) * 2000-09-09 2002-03-15 이석목 a manufacturing method of sauce for a pork cutlet
KR20020040161A (en) * 2000-11-23 2002-05-30 유석원 A method for preparing sauce for hamburger

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101054164B1 (en) 2009-06-30 2011-08-03 오용민 Augustia gas manufacturing method
KR101114963B1 (en) 2009-07-15 2012-03-06 한재모 Orange Sauce Composition for Pork Cutlet
KR20160025239A (en) 2014-08-27 2016-03-08 어업회사법인신안새우젓주식회사 Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method
KR102275023B1 (en) 2021-01-12 2021-07-12 (주)다함컴퍼니 Composition for pork cutlet sauce with excellent preservation

Also Published As

Publication number Publication date
KR20020052159A (en) 2002-07-02

Similar Documents

Publication Publication Date Title
CN103300345A (en) Mint fermented bean curd silverfish sauce and preparation method thereof
CN102058077A (en) Condiment for fish filets in hot chilli oil
KR100526313B1 (en) Cooking Herb Sauce Containing Oriental Medicine Material
KR101622838B1 (en) Barbecue sauce and manufacturing method for thereof
CN1166313C (en) Fragrant chilli paste and its making process
KR20050107303A (en) Chicken spice included vegetables and fruits
KR20090082987A (en) Seasoning for hot pepper powder and a process for preparing it
CN100528004C (en) Turtle foodstuff processing method
KR101205614B1 (en) Meat broth with Angelica Utilis Makino for Korean cold noodles and method thereof
KR100478122B1 (en) Multi-purpose pork cutlet sauce
KR101162652B1 (en) A method for making barbecue sauce with a hot taste
JP2013252061A (en) Food containing meat grain and/or meat powder and method of manufacturing the same
CN102551019B (en) Flavoring
KR100446006B1 (en) A multi-purpose eel sauce, and a method for manufacturing thereof
CN101438787B (en) Sugar-free type Hechuan peach slice local flavor soup
CN112869112A (en) Spicy beef sauce and preparation method thereof
CN109875025A (en) A kind of food paste material formula and preparation method thereof
KR20170115309A (en) The method of instant rice cake
KR20190008592A (en) Dumplings using turmeric or coriander and their production method
EP1743532B1 (en) Coffee-based liquid mixture composition
KR20020054305A (en) Multi-purpose pork cutlet sauce
KR100985176B1 (en) Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it
CN103919113A (en) Basil salad sauce
KR102207745B1 (en) Method for manufacturing seasoned pork
KR102300708B1 (en) Composition of redpepper paste bulgogi sauce and manufacturing method of the same, and manufacturing method the marinated meat by the same

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E90F Notification of reason for final refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee