WO2005074721A1 - 乾燥海老天ぷら及びその製造法 - Google Patents
乾燥海老天ぷら及びその製造法 Download PDFInfo
- Publication number
- WO2005074721A1 WO2005074721A1 PCT/JP2005/002004 JP2005002004W WO2005074721A1 WO 2005074721 A1 WO2005074721 A1 WO 2005074721A1 JP 2005002004 W JP2005002004 W JP 2005002004W WO 2005074721 A1 WO2005074721 A1 WO 2005074721A1
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- WO
- WIPO (PCT)
- Prior art keywords
- tempura
- shrimp
- dried
- fried
- seed
- Prior art date
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Definitions
- the present invention relates to a dried shrimp tempura having good hot water recirculation properties.
- Patent Document 4 proposes a dried ceiling that mimics the appearance of Shanghai Latenta.
- this dried tempura is a simulated one in which the shrimp body is replaced with a flour-based batter, topped with fried balls with a small amount of shrimp surimi, and the shrimp tail inserted there.
- Patent Document 5 describes a method in which a plurality of inexpensive small shrimp are formed into a single block by a pressure molding machine on the shrimp meat of shrimp fry. A technology for reducing the cost of raw materials for shrimp fry has been disclosed.
- each shrimp meat in the block body still has a dense structure, and since the dense structure is further thickened by blocking, a good hot water replenishment is achieved. No property.
- Patent Document 1 Japanese Patent Publication No. 58-52624
- Patent Document 2 JP-A-9-271329
- Patent Document 3 JP-A-6-343402
- Patent Document 4 JP 2001-161318 A
- Patent Document 5 JP-A-52-136950
- the inventors of the present invention have conducted intensive studies on the above-mentioned problems, and as a result, formed a body of shrimp as a shrimp as a tempura seed, into a shrimp body, fried as a tempura seed, It has been found that the dried shrimp tempura obtained by drying has the same appearance as that of the shrimp tempura, has the flavor of a real shrimp, and has excellent hot-water reversibility, and has completed the present invention.
- the present invention is a dried shrimp tempura, characterized by having a tempura seed mainly composed of a shrimps or fillet of shrimp.
- the shrimp's tail or its mimic is attached to the tempura seed.
- the tempura seeds are preferably coated with clothing. Further, it is preferable that fried balls adhere.
- the total length of the tempura seeds is preferably at least 5 cm.
- the present invention is also an instant food to which the dried shrimp tempura is attached.
- the present invention provides a process of forming a dough mainly composed of a shrimps or a fillet of shrimp meat to obtain a tempura seed, and further freezing or heating the tempura seed with or without the shrimp tail or a mimetic thereof.
- This is a method for producing a dried shrimp tempura, comprising a treatment step, a fry step and a drying step.
- Tempura seeds preferably include a step of dressing.
- U which preferably further includes the step of adding fried balls.
- it is more preferable that the shrimp tempura after the frying step is immersed in water or a solution before the drying step and then dried. The invention's effect
- a dried shrimp tempura that has a voluminous appearance, has a real shrimp flavor, and has a good hot-water reversibility can be obtained. You can enjoy the same appearance, flavor and texture as real shrimp tempura.
- the present invention is a dried shrimp tempura, characterized by having a tempura seed mainly composed of a shrimp fillet or fillet.
- the shrimp used in the present invention is not particularly limited as long as it is of a type usually used for shrimp tempura.
- prawns bamboo prawns, Taisho prawns, black tigers, oast tigers, rice, kings, brazil, guiana, white, yellow, pink, brown, ashia, bananas and the like can be mentioned.
- Ise shrimp, shiba shrimp, cherry shrimp, sweet shrimp, sweet shrimp, button shrimp, omar, Danjin shrimp, etc. which are not used in shrimp tempura can also be used.
- the shrimp's tail and the type of shrimp's meat are different!
- the tempura seed of the present invention is a molded dough before frying, and is mainly composed of a shrimps or a fillet of shrimp. If the shrimp meat is used as it is without being cut or cut, the hot water regain of instant food is poor. The same is true if multiple shrimp are collected to create a sense of volume.
- Surimi is a finer shrimp meat and can be prepared using a food cutter, silent cutter, or the like. The cuts are made from shrimp cut into slices, minced, minced, etc., and can be prepared using a knife or chopper.
- the tempura seeds mainly contain shrimps or fillets of shrimp and do not impair the flavor of the shrimp tempura!
- other ingredients and food additives may be included.
- seasonings such as fish meat surimi and fillets, starch, flour, oil and fat, water, vegetable protein, salt, oligosaccharides, polysaccharides, amino acids and the like can be added.
- the content of shrimp in the tempura species is preferably at least 50%, more preferably at least 70%, even more preferably at least 90% in order to exhibit the flavor of a real shrimp.
- the shape and size (length and thickness) of the tempura seeds can be freely set according to the size and preference of the product container for the ready-to-eat food, and are not particularly limited.
- the technical features of Ming can be utilized.
- the shape is, for example, a bar, an arc, or a fan.
- Tempura seeds can be formed by extracting the dough with a mold, shaping the dough to fit the mold, or attaching a shrimp-shaped mold to a piping bag and squeezing the tempura seeds. it can.
- the total length of the tempura seed is 5 cm or more, preferably 7 cm, in order to give a sense of volume. If the overall length is too short, it will not be as voluminous as shrimp conventionally used for ready-to-eat foods, and will lack volume.
- the upper limit of the total length is usually 15 cm or less, which depends on the size of the product container.
- the thickness of the tempura seed is suitably at least 0.3 cm, preferably at least 0.5 cm in order to give a sense of volume.
- the upper limit of the thickness is usually 3 cm or less, taking into account the shape of the shrimp
- the tail of a shrimp may be the shrimp used for preparing the tempura seed, or the same or different shrimp used for other purposes.
- a mimic in the shape of the tail of a shrimp can be used.
- the material of the simulated body may be edible or non-edible, but is preferably edible due to the properties of the instant food. The same edible material as the raw material used for the tempura seeds can be used.
- Attachment of the tail to the tempura seeds should be done by narrowing down the tempura seeds to the tail part, or by attaching the tempura seeds to the connection between the tempura seeds and the tail.
- the dried shrimp tempura of the present invention may be the fried tempura seed as it is, but the begyu tempura seed that gives a more tempura-like volume feeling is covered with a clothing material.
- Clothing is also called batter.
- the raw materials for the batter can be those usually used for batter of tempura, and are not particularly limited. For example, flour, starch, plant protein, oils and fats, water-soluble polysaccharides and the like can be used. Alternatively, a commercially available batter mix powder may be used.
- the thickness of the clothing material can be adjusted freely according to the taste.If the thickness is increased too much in order to create a sense of volume, the hot water recirculation may decrease. In order to obtain a feeling, it is more preferable to attach a fried ball to the tempura seed.
- tempura batter is dropped into high-temperature cooking oil and fried in a roughly spherical shape. Good, deep-fried balls also include heavenly cakes that are fried into smaller spherical or irregular fine granules.
- the size of the fried ball is not particularly limited, but usually a size of about 3 to 10 mm is used.
- As a method of attaching the fried balls to the tempura seeds it can be attached using a knotter solution or a starch solution. It is also possible to use bread crumbs instead of fried balls to make a fried shrimp.
- the formed tempura seed is subjected to a freezing or heat treatment before the frying process.
- a freezing or heat treatment can be performed before the vigorous process.
- Freezing can be performed at 40 ° C and 5 ° C, and the degree of freezing is preferably such that the seeds are fixed and the shape does not collapse even when lifted.
- the heat treatment can be performed by steaming with a steaming chamber or boiled in boiling water.
- the dried shrimp tempura of the present invention is obtained by frying the above tempura seed.
- Various conditions such as a specific method of frying and processing time may be appropriately determined according to a method which has been conventionally employed in producing a dry pallet.
- heating may be carried out in oil, or fats and oils may be adhered to the seeds and heated in an oven or the like.
- heating in oil it can be carried out, for example, under a fry condition at 150 ° C to 180 ° C.
- the dried shrimp tempura of the present invention is obtained by drying the above-mentioned fried tempura seed.
- a drying method freeze drying, deep fry, or the like can be used.
- the obtained dried shrimp tempura has an excellent hot water reversibility as compared with a dried normal shrimp tempura, and has the same appearance as a normal shrimp tempura.
- the shrimp tempura which has been subjected to a frying step in advance, is immersed in water or a solution, and impregnated into the inside, followed by freeze-drying. Quality is obtained.
- the immersion can be carried out by placing the shrimp in a tray or bag according to its size. Heat treatment can be performed as necessary to promote immersion.
- the ingredients added to the solution are not particularly limited, and seasonings such as soy sauce, sugar, amino acids, etc., and additives such as starches, antioxidants and the like can be added.
- the dried shrimp tempura of the present invention can be packed directly or with a known packaging material and attached to various instant foods. Instant foods are not particularly limited, but because of their excellent hot water reversibility, instant foods such as udon, buckwheat, ramen, etc. ⁇ Useful value for instant foods that can be reheated with hot water such as miso soup, soup, rice porridge, porridge, etc. There is.
- 0.7 parts of salt was added to 100 parts of peeled shrimp (about 2 g per fish) and kneaded with a food cutter to prepare a shrimp surimi.
- the shrimp surimi was placed in a squeezing bag, and the dough was squeezed into a shape similar to the shrimp torso.
- the weight of the dough was 9 g, the size was 9 cm in length and 0.7 cm in thickness.
- a black tiger tail (about 0.5 g) was attached to the end of the dough and frozen in a freezer at 18 ° C to obtain a tempura seed.
- a batter obtained by mixing 120 parts of water with 100 parts of the batter mix powder was randomly dropped in a fryer and fried at 170 ° C. for about 1 minute to prepare a fried ball.
- the fry was fried in the same manner as in Example 1 and frozen.
- the frozen shrimp tempura was placed in a tray, impregnated with water of 2.5 times the weight of the shrimp tempura, steamed at 90 ° C for 15 minutes, and heated. After cooling, it was freeze-dried to obtain a dried shrimp tempura.
- a black tiger with a tail in which only the skin of the torso part was removed, was used as a tentacle seed in place of the tentacle seed of Example 1, and the same procedure was followed by clothing, fried ball attachment, frying, and freeze-drying. Got a shake.
- Example 13 Place the dried shrimp tempura obtained in Example 13 and Comparative Example 1 on a commercial instant cup udon, pour boiling water and leave it for 3 minutes. The reversion was confirmed by a sensory test. The results are shown in Table 1.
- Example 1 the crunchy texture remained in the clothes even after the three-minute hot water return, and the middle variety also had a shrimp flavor.
- Example 2 the impregnation with water increased the voluminous feeling of the clothing portion where the hot water was very good.
- Example 3 by impregnating with the seasoning liquid and heating, it was very good in hot water replenishment and volume, and also had a good tempura flavor as if it had been soaked in a tempura.
- Comparative Example 1 the garment was not suitable as a drying tool because only the clothing was heated and the shrimp was not completely heated. The texture was crisp, and the evaluation of the flavor was not good because the hot water was poor.
- shrimp tempura has been used as an ingredient due to the hot water re- Although difficult to employ, the present invention provides a dried shrimp tempura with excellent hot water recirculation properties and the same appearance and flavor as a real shrimp tempura. Therefore, it can make a significant contribution in the field of instant dried food.
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- 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)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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- General Preparation And Processing Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2005517821A JPWO2005074721A1 (ja) | 2004-02-10 | 2005-02-10 | 乾燥海老天ぷら及びその製造法 |
Applications Claiming Priority (2)
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JP2004-033265 | 2004-02-10 | ||
JP2004033265 | 2004-02-10 |
Publications (1)
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WO2005074721A1 true WO2005074721A1 (ja) | 2005-08-18 |
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PCT/JP2005/002004 WO2005074721A1 (ja) | 2004-02-10 | 2005-02-10 | 乾燥海老天ぷら及びその製造法 |
Country Status (3)
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JP (1) | JPWO2005074721A1 (ja) |
CN (1) | CN1909803A (ja) |
WO (1) | WO2005074721A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009284827A (ja) * | 2008-05-29 | 2009-12-10 | Nisshin Foods Kk | 凍結乾燥天ぷら用バッターミックス、該ミックスを用いたバッター、凍結乾燥天ぷらの製造方法及び凍結乾燥天ぷら |
CN101953477A (zh) * | 2010-10-20 | 2011-01-26 | 江南大学 | 罗氏沼虾调味即食产品的生产工艺 |
JP5167525B1 (ja) * | 2012-08-13 | 2013-03-21 | 政次 藤田 | 海老又は魚のてんぷら |
WO2015050231A1 (ja) * | 2013-10-03 | 2015-04-09 | 株式会社明治 | 乾燥チーズの製造方法 |
Families Citing this family (3)
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JP6396902B2 (ja) * | 2013-10-22 | 2018-09-26 | 株式会社日清製粉グループ本社 | かき揚げの製造方法 |
CN103549314B (zh) * | 2013-11-04 | 2015-09-23 | 舟山佰爱家食品有限公司 | 蔬菜饼及其制备方法 |
CN107156622A (zh) * | 2017-05-25 | 2017-09-15 | 河南工业大学 | 一种降低裹浆油炸食品含油率方法 |
Citations (9)
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---|---|---|---|---|
JPS52136950A (en) * | 1976-05-11 | 1977-11-16 | Tetsuo Mori | Method of producing lobster material for frying |
JPS5623874A (en) * | 1979-08-07 | 1981-03-06 | Nichiro Gyogyo Kk | Preparation of shrimplike food |
JPS57189633A (en) * | 1981-05-19 | 1982-11-22 | Nippon Suisan Kaisha Ltd | Method of shaping fillets of fish |
JPS5852624B2 (ja) * | 1980-09-16 | 1983-11-24 | 甲府東洋株式会社 | 長期保存可能な即席天ぷらの製造方法 |
JPS6336764A (ja) * | 1986-07-29 | 1988-02-17 | Meiji Milk Prod Co Ltd | えび肉加工品の製造方法 |
JPH0984569A (ja) * | 1995-09-27 | 1997-03-31 | Miyoujiyou Shokuhin Kk | 冷凍エビ天ぷら及びその製造方法 |
JPH09271329A (ja) * | 1996-04-04 | 1997-10-21 | Kinryu Shokuhin Sangyo:Kk | 乾燥天ぷら |
JP2001136916A (ja) * | 1999-11-17 | 2001-05-22 | Kinryu Shokuhin Sangyo:Kk | 乾燥かき揚げ天ぷらの製造方法 |
JP2001161318A (ja) * | 1999-12-10 | 2001-06-19 | Kinryu Shokuhin Sangyo:Kk | 乾燥天ぷら及びその製造方法 |
-
2005
- 2005-02-10 WO PCT/JP2005/002004 patent/WO2005074721A1/ja active Application Filing
- 2005-02-10 JP JP2005517821A patent/JPWO2005074721A1/ja active Pending
- 2005-02-10 CN CNA2005800025614A patent/CN1909803A/zh active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52136950A (en) * | 1976-05-11 | 1977-11-16 | Tetsuo Mori | Method of producing lobster material for frying |
JPS5623874A (en) * | 1979-08-07 | 1981-03-06 | Nichiro Gyogyo Kk | Preparation of shrimplike food |
JPS5852624B2 (ja) * | 1980-09-16 | 1983-11-24 | 甲府東洋株式会社 | 長期保存可能な即席天ぷらの製造方法 |
JPS57189633A (en) * | 1981-05-19 | 1982-11-22 | Nippon Suisan Kaisha Ltd | Method of shaping fillets of fish |
JPS6336764A (ja) * | 1986-07-29 | 1988-02-17 | Meiji Milk Prod Co Ltd | えび肉加工品の製造方法 |
JPH0984569A (ja) * | 1995-09-27 | 1997-03-31 | Miyoujiyou Shokuhin Kk | 冷凍エビ天ぷら及びその製造方法 |
JPH09271329A (ja) * | 1996-04-04 | 1997-10-21 | Kinryu Shokuhin Sangyo:Kk | 乾燥天ぷら |
JP2001136916A (ja) * | 1999-11-17 | 2001-05-22 | Kinryu Shokuhin Sangyo:Kk | 乾燥かき揚げ天ぷらの製造方法 |
JP2001161318A (ja) * | 1999-12-10 | 2001-06-19 | Kinryu Shokuhin Sangyo:Kk | 乾燥天ぷら及びその製造方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009284827A (ja) * | 2008-05-29 | 2009-12-10 | Nisshin Foods Kk | 凍結乾燥天ぷら用バッターミックス、該ミックスを用いたバッター、凍結乾燥天ぷらの製造方法及び凍結乾燥天ぷら |
CN101953477A (zh) * | 2010-10-20 | 2011-01-26 | 江南大学 | 罗氏沼虾调味即食产品的生产工艺 |
JP5167525B1 (ja) * | 2012-08-13 | 2013-03-21 | 政次 藤田 | 海老又は魚のてんぷら |
WO2015050231A1 (ja) * | 2013-10-03 | 2015-04-09 | 株式会社明治 | 乾燥チーズの製造方法 |
JPWO2015050231A1 (ja) * | 2013-10-03 | 2017-03-09 | 株式会社明治 | 乾燥チーズの製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1909803A (zh) | 2007-02-07 |
JPWO2005074721A1 (ja) | 2007-10-11 |
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