KR840003007A - 성형식품 제조방법 - Google Patents

성형식품 제조방법 Download PDF

Info

Publication number
KR840003007A
KR840003007A KR1019830000031A KR830000031A KR840003007A KR 840003007 A KR840003007 A KR 840003007A KR 1019830000031 A KR1019830000031 A KR 1019830000031A KR 830000031 A KR830000031 A KR 830000031A KR 840003007 A KR840003007 A KR 840003007A
Authority
KR
South Korea
Prior art keywords
food
cellulose
rubber
slurry
compound
Prior art date
Application number
KR1019830000031A
Other languages
English (en)
Other versions
KR860000371B1 (ko
Inventor
스마다르(외 1) 예키엘
Original Assignee
예키엘 스마다르
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 예키엘 스마다르 filed Critical 예키엘 스마다르
Publication of KR840003007A publication Critical patent/KR840003007A/ko
Application granted granted Critical
Publication of KR860000371B1 publication Critical patent/KR860000371B1/ko

Links

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • 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 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

내용 없음

Description

성형식품 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (27)

1) 슬러리(Slurry)가 제조되고 예정된 시간 후에 겔화 작용제와 2가이온 분리재료 사이에서 상호작용도를 충분히 허락하게하는 겔화 작용제, 2가이온 분리재료 및 결합제와 함께하나 혹은 그 이상의 음식물의 슬러리를 조리하고, 2) 형상 성형방법에 의해 슬러리를 형성함으로써 성형식품을 제조하며, 3) 성형식품을 최종제품으로 만드는 공정을 함유하는 세분화되고 입자로 되거나 잘게 썰어진 음식물로부터 성형된 식품을 제조하는 방법.
제1항에 있어서 결합제는 셀룰로오스 에테르인 방법.
제2항에 있어서 셀룰로오스 에테르는 카르복시 메틸(Carboxy methyl)셀룰로오스, 카르복시 에틸 셀룰로오스, 카르복시 프로필 셀룰로오스, 메틸셀룰로오스, 에틸셀룰로오스, 수산 메틸 셀룰로오스, 수산에틸 셀룰로오스, 수산 프로필 셀룰로오스, 혹은 이들 혼합물인 방법.
제1항, 제2항 또는 제3항중 어느한 항에 있어서 결합제는 셀룰로오스 에테르와 또 다른 고무질을 함유하는 방법.
제4항에 있어서 고무질은 구아(guar)고무, 트리가칸트(Targacanth)고무, 카라야(Karaya)고무, 크산탄(Xan-than)고무, 카라지난(Carageenan)고무, 퍼셀러란(Fur-cellaran)고무, 로커스트 빈(Locust bean)고무, 아라비아 고무 및 이들 혼합물인 방법.
제1항, 제2항, 제3항 및 제5항중 어느한 항에 있어서 겔화 작용제는 알칼리금속 알긴산 염류이며, 2가이온 분리화합물은 저용해성 화합물을 포함하는 칼슘이온인 방법.
제6항에 있어서 알칼리금속 알긴산 염류는 알긴산 나트륨이며, 칼슘화합물은 탄화칼슘인 방법.
제1항, 제2항 제3항 및 제5항, 제7항중 어느 한 항에 있어서 슬러리는 부가적으로 pH조절 작용제를 함유하는 방법.
제8항에 있어서 pH조절 작용제는 구연산, 주석산 및 말레인 산(Malein acid)으로부터 선정된 약 유기산인 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항중 어느 한 항에 있어서 슬러리는 부가적으로 금속이온 봉쇄제를 포함하는 방법.
제10항에 있어서 금속이온 봉쇄제는 메타인산염인 방법.
제11항에 있어서 메타인산염은 육메타인산나트륨(soldium hexametaphosphate)인 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항중 어느 한 항에 있어서 성형식품이 형상 성형장치로 부터 분리될때 화합물 용액을 함유하는 수성칼슘으로 헹구어지는 방법.
제13항에 있어서, 칼슘화합물용액이 수성 염화칼슘용액인 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항중 어느 한 항에 있어서 슬러리가 부가적으로 협력제를 포함하는 방법.
제15항에 있어서 협력제는 전분, 밀가루 혹은 이들의 혼합물인 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항, 제16항중 어느 한 항에 있어서 슬러리가 약 5분에서 30분의 시간동안 방치되어 칼슘이온 분리 화합물과 알긴산 염류가 상호작용케함으로써 성형단계에 앞서 슬러리의 점도를 높이는, 그러한 성질들로 사용되어지는 화합물이, 사용되어지는 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항, 제16항중 어느 한 항에 있어서, 결합제는 세분화된 음식물의 무게를 기준으로 약 0.1-0.6%정도로 존재하는 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항, 제16항중 어느 한 항에 있어서, 알긴염류는 세분화된 음식물의 무게를 기준으로 약 0.1-1.0%정도로 존재하는 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항, 제16항중 어느 한 항에 있어서 2가이온 분리화합물이 세분화된 음식물의 무게를 기준으로 약 0.001-0.02%정도로 존재하는 방법.
제1항, 제2항, 제3항 및 제5항, 제7항, 제9항, 제11항, 제12항, 제14항, 제16항중 어느 한 항에 있어서 (3)공정 단계의 성형식품이 일반적인 반죽과 접촉하여 버딩(breading)화 하는 방법.
겔의 형태로 되어 있으며 탄소원자를 하나에서 세개까지 포함하는 알킬기 그룹과 수산알킬, 카르복실 알킬(carboxyl alkyl)셀룰로오스로 구성된 그룹으로부터 선정된 셀룰로오스 에테르로 구성하되 셀룰로오스 에테르는 무게비가 약 0.1-0.25%정도이며, 알기난 염류는 무게비가 약 0.05-0.8%정도이고, 야채류, 과일류, 육류, 생선 혹은 해산물 및 이들의 혼합물로부터 선정된 세분화되고 입자로 되어 있으며 잘게 썰어진 음식물 재료가 약 80-90%정도의 무게비로 존재하고, 협력제는 약 6-15%정도의 무게비를 가지는 성형식품.
제22항에 있어서 약 0.1-2.5%정도의 무게비를 가지는 또다른 고무질을 함유하는 성형식품.
제22항에 있어서 제시한 음식재료로써 양파가 함유된 식품.
제22항에 있어서 제시한 음식재료로써 사과가 함유된 식품.
제24항에 있어서 고리모양을 한 제품.
제25항에 있어서 고리모양을한 제품.
※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019830000031A 1982-01-08 1983-01-06 성형식품 제조방법 KR860000371B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL64728 1982-01-08
IL64728A IL64728A (en) 1982-01-08 1982-01-08 Production of shaped food products

Publications (2)

Publication Number Publication Date
KR840003007A true KR840003007A (ko) 1984-08-13
KR860000371B1 KR860000371B1 (ko) 1986-04-16

Family

ID=11053178

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830000031A KR860000371B1 (ko) 1982-01-08 1983-01-06 성형식품 제조방법

Country Status (19)

Country Link
JP (1) JPS58165746A (ko)
KR (1) KR860000371B1 (ko)
AU (1) AU1000783A (ko)
BE (1) BE895554A (ko)
CH (1) CH657251A5 (ko)
DE (1) DE3248692A1 (ko)
DK (1) DK4283A (ko)
EG (1) EG16240A (ko)
ES (1) ES8401832A1 (ko)
FR (1) FR2522477A1 (ko)
GB (1) GB2114417B (ko)
GR (1) GR77872B (ko)
IL (1) IL64728A (ko)
IT (1) IT1159821B (ko)
NL (1) NL8300059A (ko)
NZ (1) NZ202971A (ko)
PH (1) PH19279A (ko)
SE (1) SE8207407L (ko)
ZA (1) ZA829584B (ko)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2163766B (en) * 1984-08-30 1988-01-27 Kelco Ail Int Ltd Printing paste thickener compositions
GB8502124D0 (en) * 1985-01-29 1985-02-27 Spillers Foods Ltd Pet food
EP0326294A1 (en) * 1988-01-22 1989-08-02 Takeda Chemical Industries, Ltd. Shaped foods of fish or meat and production thereof
US5422135A (en) * 1989-05-17 1995-06-06 Nadreph Limited Process for preparing a gelled food product sheet
GB8911300D0 (en) * 1989-05-17 1989-07-05 Nadreph Ltd Food product
DE4111476A1 (de) * 1991-04-09 1992-10-15 Frubella Gmbh Fruchtbackmischung
ES2046953B1 (es) * 1992-07-22 1994-09-01 Consejo Superior Investigacion Un producto alimenticio analogo a manto de cefalopodo y su procedimiento de fabricacion.
GB9218749D0 (en) * 1992-09-04 1992-10-21 Courtaulds Plc Alginate gels
US5393546A (en) * 1993-02-26 1995-02-28 Rich-Seapak Corporation Method for two phase conveyance of a product
JP3291148B2 (ja) * 1994-11-30 2002-06-10 カネボウフーズ株式会社 ゼリー及びその製法
ES2102974B1 (es) * 1996-01-26 1998-04-01 B D N Ingenieria De Alimentaci Procedimiento para la obtencion de productos alimenticios analogos a productos carnicos o de pesca, y producto obtenido por el mismo.
EP0888725B1 (fr) * 1997-07-02 2006-06-14 Société des Produits Nestlé S.A. "Procédé et dispositif de fabrication d'anneaux de matière alimentaire"
EP0888720A1 (fr) * 1997-07-02 1999-01-07 Societe Des Produits Nestle S.A. Procédé et dispositif de fabrication d'anneaux de matière alimentaire
GB0101244D0 (en) 2001-01-17 2001-02-28 Isp Alginates Uk Ltd Process and apparatus
WO2004008876A2 (en) * 2002-07-23 2004-01-29 Rex Food Technologies (Pty Ltd.) Treatment of food pieces
US8092853B2 (en) 2003-12-02 2012-01-10 Purina Mills, Llc Gel based livestock feed, method of manufacture and use
JP5530631B2 (ja) 2005-07-14 2014-06-25 プリナ ミルズ， エルエルシー 子豚用家畜飼料の製造方法、及び給餌方法
JP2011087490A (ja) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd 食肉添加剤、ピックル液及び食肉加工品
DK2800585T3 (en) * 2012-01-06 2018-05-07 Hercules Llc CELLULOSE ETHERS WITH IMPROVED THERMAL GEL STRENGTH
CN116806121A (zh) * 2021-02-10 2023-09-26 Bk吉乌里尼两合公司 从可食用非动物蛋白制备纯素可食用产品的方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3650766A (en) * 1969-07-07 1972-03-21 Dca Food Ind Extruded food products and method of producing same
US3705812A (en) * 1969-07-16 1972-12-12 American Potato Co Process for making a fried onion product
US3676158A (en) * 1971-06-07 1972-07-11 Dca Food Ind Method of forming an adherent coating on foods
US3891776A (en) * 1972-11-02 1975-06-24 Lever Brothers Ltd Protein product
FR2239954B1 (ko) * 1973-08-07 1978-06-09 Uncle Ben S Australia Pty
IE48475B1 (en) * 1978-09-08 1985-02-06 Unilever Ltd Processes for the preparation of gels,products obtained thereby,and their use
JPS5655162A (en) * 1979-10-11 1981-05-15 Kibun Kk Preparation of coagulated food, its seasoning, preparation of molded food, and its seasoning

Also Published As

Publication number Publication date
DE3248692A1 (de) 1983-07-21
NL8300059A (nl) 1983-08-01
GB2114417B (en) 1985-11-20
IT1159821B (it) 1987-03-04
SE8207407L (sv) 1983-07-09
JPS58165746A (ja) 1983-09-30
SE8207407D0 (sv) 1982-12-27
CH657251A5 (de) 1986-08-29
AU1000783A (en) 1983-07-14
GB2114417A (en) 1983-08-24
GR77872B (ko) 1984-09-25
IL64728A (en) 1985-05-31
EG16240A (en) 1987-04-30
DK4283D0 (da) 1983-01-07
IT8319040A0 (it) 1983-01-07
PH19279A (en) 1986-03-04
DK4283A (da) 1983-07-09
NZ202971A (en) 1986-03-14
FR2522477A1 (fr) 1983-09-09
KR860000371B1 (ko) 1986-04-16
IL64728A0 (en) 1982-03-31
BE895554A (fr) 1983-05-02
ES518745A0 (es) 1984-01-16
ZA829584B (en) 1983-10-26
ES8401832A1 (es) 1984-01-16

Similar Documents

Publication Publication Date Title
KR840003007A (ko) 성형식품 제조방법
US4894250A (en) Thermo-irreversible edible gels of glucomannan and xanthan gums
MY100468A (en) Preparation of vegetable pastas
GB1515790A (en) Shaped blood by-product and process for producing same
US3792175A (en) Fibrillar soy whey protein complex
NO142332B (no) Fremgangsmaate til fremstilling av et matvareprodukt
JPH02119763A (ja) コンニャク添加食品の製造法
GB1041497A (en) Cooked poultry and method of preparing same
JPH01153060A (ja) 挽肉加工食品の製造法
US2808335A (en) Method of preparing a turkey loaf
CA2053260A1 (en) Food product
JPH09207A (ja) 含気性食肉製品及びその製造方法
JPS5523922A (en) Preparation of crepe paste from starch of devilsigma-tongue
JPS559735A (en) Production of pasted food
CN110623224A (zh) 一种多汁牛羊肉馅的调制方法
ES2102974A1 (es) Procedimiento para la obtencion de productos alimenticios analogos a productos carnicos o de pesca, y producto obtenido por el mismo.
JPH07184568A (ja) こんにゃく微粉砕物およびその製造方法
CN1127068A (zh) 海带挂面
KR830008512A (ko) 새우육을 주재로 한 반죽물로된 식품 제조방법
JPS59216570A (ja) 魚肉練製品入りサラダの製造方法
ES2012301A6 (es) Procedimiento para la preparacion de un producto alimenticio farinaceo para fritura y producto resultante.
KR840003779A (ko) 어육 소세지의 제법
JPS5564782A (en) Emulsifier composition and method for emulsification
JPS6041585B2 (ja) 明太子
RU2002121283A (ru) Мясной рубленый полуфабрикат и способ его производства

Legal Events

Date Code Title Description
A201 Request for examination
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee