KR100744583B1 - 매실 고추장 및 이의 제조방법 - Google Patents
매실 고추장 및 이의 제조방법 Download PDFInfo
- Publication number
- KR100744583B1 KR100744583B1 KR1020060113128A KR20060113128A KR100744583B1 KR 100744583 B1 KR100744583 B1 KR 100744583B1 KR 1020060113128 A KR1020060113128 A KR 1020060113128A KR 20060113128 A KR20060113128 A KR 20060113128A KR 100744583 B1 KR100744583 B1 KR 100744583B1
- Authority
- KR
- South Korea
- Prior art keywords
- plum
- weight
- gochujang
- red pepper
- pepper paste
- 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.)
- Expired - Fee Related
Links
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 21
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title description 5
- 235000021018 plums Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 16
- 235000000346 sugar Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 229920001542 oligosaccharide Polymers 0.000 claims description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 10
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000020098 plum wine Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 241000209094 Oryza Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000005985 organic acids Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- -1 cyanide glycoside Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
(a) 선별된 매실을 세척하고 물기를 제거하고 숙성시키는 단계, (b) 상기 숙성된 매실을 끓여서 씨를 분리하고 매실 과육과 과즙으로 분리하는 단계, (c) 상기 분리된 매실 과육을 분쇄하고 1차숙성시키는 단계 및 (d) 상기 1차숙성된 매실 과육에 고추장 원료를 첨가하여 2차숙성시키는 단계를 포함하는 것을 특징으로 하는 매실 고추장의 제조방법 및 이 방법에 의하여 제조되는 매실 고추장을 제공한다.
항목 | 비교예 | 매실고추장 |
맛 | 3.6 | 4.8 |
색깔 | 3.8 | 4.5 |
조직감 | 4.0 | 4.3 |
전체적인 기호도 | 3.1 | 4.9 |
Claims (5)
- (a) 선별된 매실을 세척하고 물기를 제거한 후 당 절임하고, 1내지 15℃에서 2년 내지 3년 동안 숙성시키는 단계;(b) 상기 숙성된 매실을 끓여서 씨를 분리하고, 매실 과육과 과즙으로 분리하는 단계;(c) 상기 분리된 매실 과육을 분쇄하여 1차숙성하는 단계; 및(d) 상기 1차숙성된 매실 과육에 고추장 원료를 첨가하여 2차숙성시키는 단계;를 포함하여 이루어진 것을 특징으로 하는 매실 고추장의 제조방법.
- 제1항에 있어서, 상기 (d) 단계의 2차숙성은 매실과육 50~84중량%, 청양고추가루 6~30중량%, 천일염 3~5중량%, 올리고당 및 물엿 5~13중량% 및 메주가루 2중량%로 배합하여 수행되는 것을 특징으로 하는 매실 고추장의 제조방법.
- 제2항에 있어서, 상기 배합은 매실과육 60중량%, 청양고추가루 30중량%를 포함하여 이루어지는 것을 특징으로 하는 매실 고추장의 제조방법.
- 제2항에 있어서, 상기 (a) 단계의 당 절임은 매실 대 설탕 60:40의 중량비로 매실 한 층, 설탕 한 층의 형태로 수행되는 것을 특징으로 하는 매실 고추장의 제조방법.
- 제1항 내지 제4항 중 어느 한 항의 방법에 의하여 제조된 매실 고추장.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060113128A KR100744583B1 (ko) | 2006-11-16 | 2006-11-16 | 매실 고추장 및 이의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060113128A KR100744583B1 (ko) | 2006-11-16 | 2006-11-16 | 매실 고추장 및 이의 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100744583B1 true KR100744583B1 (ko) | 2007-08-01 |
Family
ID=38601453
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060113128A Expired - Fee Related KR100744583B1 (ko) | 2006-11-16 | 2006-11-16 | 매실 고추장 및 이의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100744583B1 (ko) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2374915C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
RU2374918C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2374921C1 (ru) * | 2009-01-16 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2374914C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2374919C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
RU2377921C1 (ru) * | 2009-01-11 | 2010-01-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2377922C1 (ru) * | 2009-01-11 | 2010-01-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
KR101177507B1 (ko) | 2010-06-09 | 2012-08-27 | 한국국제대학교 산학협력단 | 청매실환 제조방법 |
KR101510951B1 (ko) | 2013-10-14 | 2015-04-09 | 김영미 | 고추장 제조방법 |
CN105455104A (zh) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | 一种不上火的辣椒酱及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030002893A (ko) * | 2001-06-30 | 2003-01-09 | 전성식 | 매실 추출물을 이용한 고추장 및 그 제조방법 |
-
2006
- 2006-11-16 KR KR1020060113128A patent/KR100744583B1/ko not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030002893A (ko) * | 2001-06-30 | 2003-01-09 | 전성식 | 매실 추출물을 이용한 고추장 및 그 제조방법 |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2377921C1 (ru) * | 2009-01-11 | 2010-01-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2377922C1 (ru) * | 2009-01-11 | 2010-01-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
RU2374915C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
RU2374918C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2374914C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
RU2374919C1 (ru) * | 2009-01-13 | 2009-12-10 | Олег Иванович Квасенков | Способ получения компота из абрикосов |
RU2374921C1 (ru) * | 2009-01-16 | 2009-12-10 | Олег Иванович Квасенков | Способ производства компота из абрикосов |
KR101177507B1 (ko) | 2010-06-09 | 2012-08-27 | 한국국제대학교 산학협력단 | 청매실환 제조방법 |
KR101510951B1 (ko) | 2013-10-14 | 2015-04-09 | 김영미 | 고추장 제조방법 |
CN105455104A (zh) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | 一种不上火的辣椒酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100744583B1 (ko) | 매실 고추장 및 이의 제조방법 | |
KR101350105B1 (ko) | 멜론 피클의 제조방법 | |
KR101469916B1 (ko) | 물회 육수의 제조방법 | |
CN1456091A (zh) | 活性果仁果蔬酱(膏)系列及制法 | |
KR101724245B1 (ko) | 감로차, 황칠나무 및 비트를 첨가한 야채육수를 이용한 김치 및 이의 제조방법 | |
KR101917115B1 (ko) | 발아 현미 여주 흑초 제조 방법 | |
KR101957599B1 (ko) | 훈제 단무지 제조 방법, 이에 의해 제조된 훈제 단무지 | |
KR102138475B1 (ko) | 수정과 시럽의 제조방법 | |
KR20150078709A (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
KR101966924B1 (ko) | 산야초 과실이 함유된 백김치 및 그의 제조방법 | |
KR101587589B1 (ko) | 연근 잼 제조방법 | |
KR20120064875A (ko) | 매실초고추장의 제조방법 | |
KR20210018699A (ko) | 식물 발효액을 이용한 잼의 제조 방법 | |
KR102753430B1 (ko) | 동지김치의 제조방법 | |
KR101183247B1 (ko) | 마늘 고추장 및 그 제조방법 | |
KR20160018078A (ko) | 밤조청의 제조방법 및 이에 의해 제조된 밤조청 | |
KR100609450B1 (ko) | 발아땅콩을 이용한 김치양념 | |
KR101379918B1 (ko) | 포도주스가 함유된 매실잼 및 그 제조방법 | |
KR102601021B1 (ko) | 과일주스 및 그 제조방법 | |
KR101848646B1 (ko) | 오매 고추장 및 그의 제조방법 | |
KR101425960B1 (ko) | 고구마순 김치 제조방법 | |
KR20030084028A (ko) | 매실-단감 쨈 및 그 제조방법 | |
KR102757975B1 (ko) | 숙취해소능이 우수한 혼합 식혜 음료의 제조방법 및 이로부터 얻어진 혼합 식혜 음료 | |
KR101142155B1 (ko) | 고추냉이 장아찌의 제조방법 | |
KR102701271B1 (ko) | 새싹보리를 이용한 약선김치의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20061116 |
|
PA0201 | Request for examination | ||
A302 | Request for accelerated examination | ||
PA0302 | Request for accelerated examination |
Patent event date: 20070430 Patent event code: PA03022R01D Comment text: Request for Accelerated Examination Patent event date: 20061116 Patent event code: PA03021R01I Comment text: Patent Application |
|
E902 | Notification of reason for refusal | ||
PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20070508 Patent event code: PE09021S01D |
|
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20070725 |
|
PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20070725 Patent event code: PR07011E01D |
|
PR1002 | Payment of registration fee |
Payment date: 20070725 End annual number: 3 Start annual number: 1 |
|
PG1601 | Publication of registration | ||
G170 | Re-publication after modification of scope of protection [patent] | ||
PG1701 | Publication of correction | ||
FPAY | Annual fee payment |
Payment date: 20100726 Year of fee payment: 4 |
|
PR1001 | Payment of annual fee |
Payment date: 20100726 Start annual number: 4 End annual number: 4 |
|
LAPS | Lapse due to unpaid annual fee | ||
PC1903 | Unpaid annual fee |