KR100910585B1 - Fermented black ginseng and the method of preparing it - Google Patents

Fermented black ginseng and the method of preparing it Download PDF

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KR100910585B1
KR100910585B1 KR1020080089431A KR20080089431A KR100910585B1 KR 100910585 B1 KR100910585 B1 KR 100910585B1 KR 1020080089431 A KR1020080089431 A KR 1020080089431A KR 20080089431 A KR20080089431 A KR 20080089431A KR 100910585 B1 KR100910585 B1 KR 100910585B1
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South Korea
Prior art keywords
ginseng
fermentation
fermented
plum
hours
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KR1020080089431A
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Korean (ko)
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백남두
백승한
윤정환
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(주)보문피앤에프
주식회사 비쓰리
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Priority claimed from CN2009801443428A external-priority patent/CN102238878B/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Abstract

The present invention relates to ginseng for fermentation and a method for producing the same, and more particularly to a new fermented black ginseng that improves the problems of conventional red ginseng or black ginseng production and increases the content of the active ingredient. The present invention provides fermented black ginseng fermented with fermentation broth added to plum ginseng and a method for producing the same. Fermented black ginseng of the present invention is an active ingredient increases in the fermentation process is superior to the existing red ginseng or black ginseng, the content of the active ingredient is simple, the production method is also simple and easy to proceed the process, while the mass production of uniform products can be greatly improved productivity You can.

Description

Fermented Black Ginseng and its manufacturing method {Fermented Black Ginseng and the method of preparing it}

The present invention relates to a processing method of ginseng, and in particular to a ginseng fermented and aged and a method for producing the same.

Since ancient times, ginseng was recognized for its effectiveness in oriental medicine, and in 488-496, the Chinese Hong Dynasty's Dohongjing, “new farming menarche”, ginseng mainly raised five nutrients (soy sauce, heart, lung, kidney, spleen). He used it as a medicine, calmed his mind, and eliminated soldiers who entered the misinformation to brighten their eyes, make their heads wise, and take them longer for lighter and longer lives. In addition, "Myeongseok" and "herbaceous wood", etc., explain the efficacy of ginseng relatively broadly. Today, many clinical studies of ginseng have been conducted by prominent scholars from all over the world, and it is revealed that there are many effects such as increased immunity, anti-cancer, prevention and treatment of circulatory diseases. Ginseng is divided into ginseng, white ginseng, dried ginseng and red ginseng according to processing methods. Fresh ginseng refers to ginseng that has not been processed after being harvested in the field. Dried ginseng is dried without removing the skin of ginseng. Dry ginseng is called white ginseng after removing the ginseng skin.

Among the fresh ginseng, red ginseng is obtained through steaming and drying step of steaming 4-6 years old without removing the bark. The red ginseng becomes pale yellow brown and pale red brown during this process. The current law defines red ginseng as "steaming or swelling ginseng or lavering the starch of ginseng by other means." In other words, red ginseng is steamed and dried by steaming or other methods. Red ginseng is a non-enzymatic browning reaction product that is unique to red ginseng during the manufacturing process, and antioxidant components such as maltol are produced. In this case, the amount of irrelevant irradiated saponins is greatly increased, and the ginsenoside Rg3, known as an anticancer substance, is greatly increased.

Ginseng saponin, known as the main pharmacological component of Korean ginseng, is called Ginsenoside, which has a unique chemical structure different from that found in other plants, and its efficacy is also known to be unique. Recent chemical analysis of the chemical structure of 34 ginseng saponins has been revealed. Korean ginseng contains 34 kinds of ginseng saponins, 15 kinds of Chinese ginseng (Samchil) and 14 kinds of American ginseng. The reason why Korean ginseng is much better in efficacy than other countries' ginseng is scientifically identified.

Ginseng saponin does not produce the drug itself, and after ingestion, it is absorbed and decomposed into saponin metabolites in the human body to show the drug's effect. However, many saponins contained in ginseng are known to be excreted without being decomposed and absorbed if there are no intestinal microorganisms that can decompose it. Red ginseng increases the efficacy of ginseng by changing ginseng saponin into an absorbable ingredient in the human body. However, only about 70% of red ginseng saponin contained in red ginseng is decomposed in the stomach or intestine of humans and the rest is not known to be decomposed and absorbed without the intestinal microorganisms. One aspect of the invention relates to converting the active ingredient of red ginseng into a more absorbable component in the human body.

As a related prior art, Korean Patent Nos. 0529475, 0671330, and 0729214 describe ginseng processing methods for steaming and drying fresh ginseng at 60 to 110 ° C for seven times or more, and the processed ginseng is close to black. It is called. However, these methods are manufactured by 'gujeungpo', which steams ginseng nine times and nine times, which requires a lot of time and effort over 50 days in the manufacturing process, and the process is complicated and the economy is inferior.

In the Republic of Korea Patent No. 0531429, in order to improve the problem of the manufacturing method of red ginseng by the gujeunggupo description of the processing method of processing the ginseng once at a temperature between 140 ~ 180 ℃ for 8 to 12 hours and the black red ginseng thus obtained Doing. However, browning of red ginseng is caused by browning of amino acids and saccharides contained in ginseng, so if the ginseng is exposed to high temperature for a long time in the same way as this patent, the color becomes dark due to browning of amino acids and saccharides. Even in the form of polar saponins Rb1, Rb2, Rc, Rd, Re, RF and the like is decomposed to reduce the content of the active ingredient, there is a problem that the efficacy is reduced. Another aspect of the present invention relates to a ginseng processing method that can increase the content of the active ingredient, but can greatly improve the productivity and productivity.

Conventional ginseng processing methods, especially red ginseng and black ginseng (black red ginseng), to increase the effective ingredient of ginseng, cost a lot of time in the gujeukpo, the economic efficiency is reduced, or the active ingredient is decomposed by heat in a single high temperature treatment method In the present invention, the problem is solved in the present invention, the content of the active ingredient is superior to the traditional red ginseng or the existing black ginseng, and especially the manufacturing process is also easy to increase the content of the effective ingredient absorbable in the human body productivity It is to provide a new ginseng fermented black ginseng and a method for producing the same that can greatly improve the.

In the present invention,

(a) mixing the plum and the fermentation broth mixed at a volume ratio of 2: 1 to 2 with water at a volume ratio of 5 times to 70 times to obtain a plum fermentation broth;

(b) adding fermentation broth obtained from (a) to fresh ginseng and fermenting at 40-75 ° C. for 50-110 hours;

(c) Following the fermentation aging of (b) is provided a method of producing fermented black ginseng comprising the step of steam aging by hot-air wet method for 160 to 190 hours at 35 ~ 75 ℃. Preferably after the steam aging step may further comprise the step of low-temperature aging 96 to 100 hours at 35 ~ 39 ℃.

In the present invention,

Fermented black ginseng is added to the fresh ginseng and fermented with 50-110 hours of fermentation at 40-75 ° C., followed by steaming at 35-75 ° C. for 160-190 hours.

Fermented black ginseng of the present invention is superior to the existing red ginseng, black ginseng, black red ginseng by the fermentation and ripening of ginseng using a natural enzyme derived from plum. In addition, according to the present invention, the content of active ingredients such as RG2 (intermediate saponin metabolites), RG3 (red ginseng special saponins), RH1 (red ginseng special saponins), RH2 (red ginseng special saponins) and the like by heat and wet methods using natural enzymes are greatly increased. In addition, since the quality of the product is increased by simple and uniform aging than the existing method, and all processes are made in the fermentation chamber, the process can be easily performed, and thus productivity can be greatly improved compared to the conventional red ginseng and black ginseng.

Plum fermentation broth

In the present invention, "plum fermentation broth" is a dilution of the fermentation broth obtained by adding sugar to the plum and spontaneous fermentation with water. First, plum and sugar are mixed in a volume ratio of 2: 1 ~ 2 and then fermented until the liquid phase of plum is thick. In normal room temperature conditions, the fermentation takes about 1 month to 6 months, but the fermentation period may be adjusted depending on the specific temperature, the plum condition, and the like. Water is added to the fermentation broth thus obtained and diluted to obtain a plum fermentation broth of the present invention. Water is mixed in the fermentation broth at a volume ratio of 5 to 70 times. In the present specification, "plum fermentation broth" is a mixture of plum and sugar in a volume ratio of 2: 1 to 2, and fermented until the liquid phase of the plum is thick, remove the plum seed, finely ground liquid and both added to the appropriate amount of water It is meant to include.

Primary fermentation ripening

The plum fermentation broth prepared as above is sprayed on fresh ginseng for fermentation and maturation.

The plum fermentation broth is preferably sprayed at about 5,000 to 7,000 ml per 75 kg of fresh ginseng. The injection is usually entered into the fermentation after all the injection once, but may be sprayed by dividing the remainder after the partial injection into the fermentation process. Moreover, in consideration of fermentation state etc., it is also possible to further spray as needed.

Plum fermentation broth is added to fresh ginseng and fermented at 40-75 ℃ for 50-110 hours. Fermentation temperature is about 40 ~ 75 ℃ is suitable, if the temperature is less than 40 ℃ low enzyme activity is difficult to fully mature while taking a long time for fermentation, the enzyme can be inactivated when it exceeds 75 ℃. When fermentation ripening at 40 ~ 75 ℃ fermentation ripening period is preferably about 50 ~ 110 hours.

Fresh ginseng is preferably divided into a constant container with a lid to spray the plum fermentation broth and then put into the fermentation chamber to ferment. The material of the container is not particularly limited, but should be capable of heating and heating, and more preferably, far infrared rays can be emitted. As the container, for example, a lid-resistant heat-resistant glass bowl usable for a microwave oven, a ceramic product such as a heat-resistant ceramic, or the like can be used. In a preferred embodiment of the present invention, the fermentation vessel is placed in a fermentation chamber container and fermented to the temperature range.

Secondary Steaming  ferment

After the first fermentation aging process is continued to steam aging by hot-air wet method 160 ~ 190 hours at 35 ~ 75 ℃. Preferably, following the first fermentation aging step, the fermentation is conducted in the fermentation chamber in the temperature range by a hot air wet method using heat and a humidifier. The preferred humidity range of the fermentation chamber fermented by hot air wet method is 40-60%. According to the present invention, since the up and down temperature and humidity in the fermentation chamber are in a uniform state, good fermented black ginseng is obtained even in the case of mass fermentation in which about 500 fermentations are fermented at one time.

3rd low temperature aging

Preferably, the secondary steam aging process is finished at low temperature aging for 96-100 hours at 35 ~ 39 ℃ continuously. Low temperature aging is also preferably carried out in a fermentation chamber, in which case the whole process is carried out continuously in a fermentation chamber containing the entire process from the first fermentation fermentation and the second steam aging to the low temperature aging. It is easy to proceed. The ginseng entered into the fermentation chamber completes the entire process of fermentation aging for about 13 to 17 days in the fermentation chamber, and becomes a completed fermented black ginseng.

Fermented black ginseng of the present invention increases the active ingredient content of the fresh ginseng through the fermentation and ripening process as described above. As can be seen through the following examples, the fermented black ginseng of the present invention increases the RG2, RG3 in the active ingredient even compared to the conventional red ginseng, black ginseng, and the essential amino acid content is also very excellent.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the scope of the present invention is not limited by the following examples, and those of ordinary skill in the art to which the present invention pertains should be within the equivalent scope of the technical spirit of the present invention and the claims to be described below. Of course, various modifications and variations are possible.

Example  One

Fresh ginseng Fermented black ginseng  Produce

(1) Plum and sugar were mixed at a volume ratio of 2: 1 and naturally fermented for 100 days, and then 10 times of water was added thereto to make a plum fermentation broth.

(2) A glass fermentation broth prepared above was sprayed at a rate of 6,000 ml with respect to 75 kg of fresh ginseng, then put into a fermentation chamber and fermented at 80 ° C. for about 80 hours.

(3) Subsequently, steaming and aging were carried out in a fermentation chamber at 50 ° C. for 170 hours by a hot air wet method.

(4) Subsequently, the fermented black ginseng of the present invention was obtained by aging at 37 ° C. for 98 hours in a fermentation chamber.

Test Example  One

Ginsenoside  Four kinds of content comparison analysis

Four types of ginsenosides (saponins), ie saponin intermediate metabolites Rg2 (sulfadimethoxine) and red ginseng-specific saponins Rg3 (sulfamonomethoxine) and Rh1 sulfaquinoxaline), Rh2 contents were analyzed. The experiment was commissioned by the Jungbu University Life Science Analysis Center, the results are shown in Table 1 and FIG.

Figure 112008064298832-pat00001

Test Example  2

Ginsenoside Total Content Analysis

The ginsenoside (ie, saponin) total content of the fermented black ginseng of the present invention prepared in Example 1 was analyzed. The experiment was commissioned by Jungbu University Life Science Analysis Center and the results are shown in Table 2 below.

Figure 112008064298832-pat00002

Test Example  3

Carcinogens ( PAHs A) inspection

The fermented black ginseng of the present invention prepared in Example 1 was tested for carcinogens (PAHs). The experiment was commissioned by the Institute of Drug Abuse, Kongju National University, and the results are shown in Table 3 below.

Figure 112008064298832-pat00003

Fermented black ginseng according to the present invention is not only excellent in the content of the active ingredient compared to the conventional red ginseng and black ginseng, but also good taste can be used as a health food that can be enjoyed by all ages and sexes, and also extract the active ingredient to extract form or It can be applied to various product forms such as beverages.

1 is a graph showing the results of comparing the amino acid content of the fermented black ginseng (b) and commercially available red ginseng (a) of the present invention prepared in Example 1.

Claims (7)

  1. (a) mixing the plum and the fermentation broth mixed at a volume ratio of 2: 1 to 2 with water at a volume ratio of 5 times to 70 times to obtain a plum fermentation broth;
    (b) adding fermentation broth obtained from (a) to fresh ginseng and fermenting at 40-75 ° C. for 50-110 hours;
    (c) following the fermentation aging step of (b) followed by steam aging in a hot air wet method for 160 to 190 hours at 35 to 75 ℃;
    (d) a method for producing fermented black ginseng, comprising the step of steam aging step (c) followed by low temperature aging for 96 to 100 hours at 35 to 39 ° C.
  2. delete
  3. The method for producing fermented black ginseng according to claim 1, wherein the plum fermentation broth is sprayed with 5,000 ml to 7,000 ml per 75 kg of fresh ginseng.
  4. The method of claim 1, wherein the fresh ginseng is put in a container with a lid and put into a fermentation chamber capable of temperature control, and the fermentation black ginseng is characterized in that the whole step of fermentation is carried out.
  5. Fermented black ginseng was added to the fresh ginseng, fermented and fermented at 40 ~ 75 ℃ for 50 ~ 110 hours, then steamed and matured at 35 ~ 75 ℃ for 160 ~ 190 hours, then fermented at 35 ~ 39 ℃ for 96 ~ 100 hours. .
  6. delete
  7. The fermented black ginseng according to claim 5, wherein the plum fermentation broth is sprayed with 5,000 ml to 7,000 ml per 75 kg of fresh ginseng.
KR1020080089431A 2008-09-10 2008-09-10 Fermented black ginseng and the method of preparing it KR100910585B1 (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101050821B1 (en) 2010-12-07 2011-07-21 김난형 Fermented black-red ginseng and the method of preparing it and fermented bellflower and fermented ginger
WO2012074159A1 (en) * 2010-12-03 2012-06-07 An Jun Min Black ginseng production method
CN102948747A (en) * 2012-10-15 2013-03-06 吉林敖东大高酵素有限公司 Ginseng ferment and preparation process thereof
KR101328194B1 (en) 2009-12-31 2013-11-08 (주)베스트 그린텍 Extract of ginseng leaf and manufacturing method thereof
KR101352277B1 (en) 2012-04-26 2014-01-27 박범진 Method for manufacturing plum/ginseng extract and method for packing the same
CN104435031A (en) * 2013-09-17 2015-03-25 王晓航 Method for processing black ginseng
KR101540069B1 (en) * 2014-12-26 2015-07-29 농업회사법인정담아(주) Asparagus tuber fermentation sap liquid, and manufacturing method thereof
KR20160112455A (en) 2015-03-19 2016-09-28 중부대학교 산학협력단 Fermented black ginseng liquid with high content of ginsenosides Rg3
KR20180060847A (en) * 2016-11-29 2018-06-07 건양대학교산학협력단 A Method For The Production Of High-performance Ginsenoside Original Red Black Ginseng Using A Wegetable Complex Fermentation Microorganism
KR101946810B1 (en) * 2018-06-22 2019-02-12 (주)현진에프엔비 Manufacturing device for black burdock and making method using that and black burdock

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020003165A (en) * 2001-11-23 2002-01-10 송윤강 Process for Producing a fermented food for health aid
KR20040004242A (en) * 2003-11-29 2004-01-13 박명환 Use of the Ginseng extract
KR20040004241A (en) * 2003-11-29 2004-01-13 박명환 A new process for enhancing the efficacies of Ginseng

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020003165A (en) * 2001-11-23 2002-01-10 송윤강 Process for Producing a fermented food for health aid
KR20040004242A (en) * 2003-11-29 2004-01-13 박명환 Use of the Ginseng extract
KR20040004241A (en) * 2003-11-29 2004-01-13 박명환 A new process for enhancing the efficacies of Ginseng

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101328194B1 (en) 2009-12-31 2013-11-08 (주)베스트 그린텍 Extract of ginseng leaf and manufacturing method thereof
WO2012074159A1 (en) * 2010-12-03 2012-06-07 An Jun Min Black ginseng production method
KR101181515B1 (en) 2010-12-03 2012-09-10 안준민 Manufacturing method of black ginseng
KR101050821B1 (en) 2010-12-07 2011-07-21 김난형 Fermented black-red ginseng and the method of preparing it and fermented bellflower and fermented ginger
KR101352277B1 (en) 2012-04-26 2014-01-27 박범진 Method for manufacturing plum/ginseng extract and method for packing the same
CN102948747A (en) * 2012-10-15 2013-03-06 吉林敖东大高酵素有限公司 Ginseng ferment and preparation process thereof
CN104435031A (en) * 2013-09-17 2015-03-25 王晓航 Method for processing black ginseng
KR101540069B1 (en) * 2014-12-26 2015-07-29 농업회사법인정담아(주) Asparagus tuber fermentation sap liquid, and manufacturing method thereof
KR20160112455A (en) 2015-03-19 2016-09-28 중부대학교 산학협력단 Fermented black ginseng liquid with high content of ginsenosides Rg3
KR20180060847A (en) * 2016-11-29 2018-06-07 건양대학교산학협력단 A Method For The Production Of High-performance Ginsenoside Original Red Black Ginseng Using A Wegetable Complex Fermentation Microorganism
KR101946810B1 (en) * 2018-06-22 2019-02-12 (주)현진에프엔비 Manufacturing device for black burdock and making method using that and black burdock

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