KR20060068982A - 전성분 두유 및 두부의 제조방법 - Google Patents
전성분 두유 및 두부의 제조방법 Download PDFInfo
- Publication number
- KR20060068982A KR20060068982A KR1020040107953A KR20040107953A KR20060068982A KR 20060068982 A KR20060068982 A KR 20060068982A KR 1020040107953 A KR1020040107953 A KR 1020040107953A KR 20040107953 A KR20040107953 A KR 20040107953A KR 20060068982 A KR20060068982 A KR 20060068982A
- Authority
- KR
- South Korea
- Prior art keywords
- soymilk
- soybean
- whole
- tofu
- milk
- Prior art date
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 66
- 244000068988 Glycine max Species 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 64
- 235000013336 milk Nutrition 0.000 title claims abstract description 24
- 239000008267 milk Substances 0.000 title claims abstract description 24
- 210000004080 milk Anatomy 0.000 title claims abstract description 24
- 235000013322 soy milk Nutrition 0.000 claims abstract description 85
- 235000013527 bean curd Nutrition 0.000 claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 claims abstract description 40
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000013861 fat-free Nutrition 0.000 claims description 16
- 239000008213 purified water Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 10
- 239000010865 sewage Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000701 coagulant Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 2
- 230000000996 additive effect Effects 0.000 claims 2
- 230000001112 coagulating effect Effects 0.000 claims 2
- 238000002156 mixing Methods 0.000 claims 2
- 238000007670 refining Methods 0.000 claims 1
- 230000006378 damage Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000004925 denaturation Methods 0.000 abstract 1
- 230000036425 denaturation Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 description 27
- 229940088598 enzyme Drugs 0.000 description 13
- 239000002245 particle Substances 0.000 description 13
- 102000004190 Enzymes Human genes 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 8
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 230000007850 degeneration Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 210000002374 sebum Anatomy 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
-
- 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
- A23V2300/26—Homogenisation
-
- 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
- A23V2300/31—Mechanical 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
Claims (10)
- 대두를 침지하는 단계, 침지된 대두를 기계적으로 분쇄하는 단계, 얻어진 대두 분쇄액을 2 단계 이상의 다단계 초고압 공정으로 미세균질화하는 단계 및 얻어진 두유액을 순간멸균하는 단계를 포함하는 전성분 두유의 제조 방법에 있어서, 상기 전체 공정에서 순간멸균 공정을 제외하고는 95℃ 이상의 고온을 부가하지 않는 것을 특징으로 하는 전성분 두유의 제조 방법.
- 제1항에 있어서,전체 공정에서 순간멸균 공정을 제외하고는 91℃ 이상의 고온을 부가하지 않는 것을 특징으로 하는 방법.
- 제1항에 있어서,초고압 미세화 공정을 400 내지 700 바의 압력을 가하여 2 내지 5 단계로 실시하는 것을 특징으로 하는 방법.
- 제1항에 있어서,침지 대두의 기계적 분쇄 후, 분쇄액을 두유액과 비지로 분리하고, 비지에 정제수를 가하고 미분쇄하여 비지유액을 얻은 후, 두유액과 비지유액을 혼합하는 공정을 추가로 포함하는 것을 특징으로 하는 방법.
- 제1항에 있어서,침지 대두의 분쇄 후, 대두 외피 및 불순물을 제거하는 정제 공정을 1 내지 3회 추가로 포함하는 것을 특징으로 하는 방법.
- 제1항에 있어서,대두의 침지는 대두를 상온수에 8 내지 13 시간 침지하는 것이고, 침지대두의 분쇄는 상온에서 이루어지며, 분쇄된 대두의 초고압 균질화는 분쇄액을 90℃를 초과하지 않도록 냉각하면서 2 내지 5 단계로 초고압 균질화하는 것을 특징으로 하는 방법.
- 제6항에 있어서,침지 대두의 기계적 분쇄 후, 분쇄액을 두유액과 비지로 분리하고, 비지에 정제수를 가하고 미분쇄하여 비지유액을 얻은 후, 두유액과 비지유액을 혼합하는 공정을 추가로 포함하는 것을 특징으로 하는 방법.
- 제1항 내지 제7항 중 어느 한 항의 방법으로 제조된 전성분 두유에 응고제를 투입하는 것을 포함하는 전성분 두부의 제조 방법.
- 제1항 내지 제7항 중 어느 한 항의 방법으로 제조된 두유에 식품학적으로 허용되는 첨가제를 배합한 후, 살균, 충진 및 포장하는 단계를 포함하는 전성분 두유 제품의 제조 방법.
- 제1항 내지 제7항 중 어느 한 항의 방법으로 제조된 두유에 응고제 및 식품학적으로 허용되는 첨가제를 배합하여 응고시킨 후, 압착, 절단, 및 포장하는 단계를 포함하는 전성분 두부 제품의 제조 방법.
Priority Applications (1)
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KR1020040107953A KR100822165B1 (ko) | 2004-12-17 | 2004-12-17 | 전성분 두유 및 두부의 제조방법 |
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KR1020040107953A KR100822165B1 (ko) | 2004-12-17 | 2004-12-17 | 전성분 두유 및 두부의 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20060068982A true KR20060068982A (ko) | 2006-06-21 |
KR100822165B1 KR100822165B1 (ko) | 2008-04-16 |
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KR1020040107953A KR100822165B1 (ko) | 2004-12-17 | 2004-12-17 | 전성분 두유 및 두부의 제조방법 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012157990A3 (ko) * | 2011-05-19 | 2013-03-21 | 씨제이제일제당(주) | 신규한 두유 추출 방법 |
CN103230052A (zh) * | 2013-03-22 | 2013-08-07 | 叶波 | 一种冷鲜果浆的制备方法 |
KR20190049116A (ko) * | 2017-11-01 | 2019-05-09 | 농업회사법인 주식회사 우리두 | 전두유 조성물 및 그 제조방법 |
WO2019222484A1 (en) * | 2018-05-17 | 2019-11-21 | Schenkel Ian | Healthy food products and methods |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101145164B1 (ko) | 2009-09-09 | 2012-05-11 | 한상효 | 전두유 제조 방법과 시스템 |
KR20160066136A (ko) | 2014-12-02 | 2016-06-10 | 주식회사 이롬 | 비탈피의 대두를 사용한 전두유의 제조방법 |
CN104920622B (zh) * | 2015-05-28 | 2018-12-04 | 宁夏伊宁和清真豆制品有限公司 | 一种大豆脱腥工艺 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH11178533A (ja) | 1997-12-24 | 1999-07-06 | Hinoshoku Kogyo Kk | 具材入り豆腐の製造方法 |
KR20000059786A (ko) * | 1999-03-09 | 2000-10-05 | 박종명 | 원적외선을 이용한 충전 전두부의 성형제조방법 |
KR20020089858A (ko) * | 2001-05-25 | 2002-11-30 | 박 창 복 | 전두부 제조장치 |
JP2003052326A (ja) | 2001-08-10 | 2003-02-25 | Yoshikatsu Tanaka | 冷凍豆腐及びその製造方法 |
KR100836755B1 (ko) * | 2003-09-02 | 2008-06-10 | 한미에프티 주식회사 | 대두의 다단계 초고압 균질화를 통한 전성분 두유 및두부의 제조방법 |
KR101160149B1 (ko) * | 2003-10-08 | 2012-06-27 | 한미메디케어(주) | 대두의 초고압 미세화를 통한 전성분 두유 및 두부의 제조 방법 |
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2004
- 2004-12-17 KR KR1020040107953A patent/KR100822165B1/ko active IP Right Grant
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012157990A3 (ko) * | 2011-05-19 | 2013-03-21 | 씨제이제일제당(주) | 신규한 두유 추출 방법 |
KR101306771B1 (ko) * | 2011-05-19 | 2013-09-10 | 씨제이제일제당 (주) | 신규한 두유 추출 방법 |
CN103533847A (zh) * | 2011-05-19 | 2014-01-22 | Cj第一制糖株式会社 | 新的豆浆制作方法 |
CN103230052A (zh) * | 2013-03-22 | 2013-08-07 | 叶波 | 一种冷鲜果浆的制备方法 |
KR20190049116A (ko) * | 2017-11-01 | 2019-05-09 | 농업회사법인 주식회사 우리두 | 전두유 조성물 및 그 제조방법 |
WO2019222484A1 (en) * | 2018-05-17 | 2019-11-21 | Schenkel Ian | Healthy food products and methods |
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Publication number | Publication date |
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KR100822165B1 (ko) | 2008-04-16 |
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