WO2011155352A1 - Agar-agar hautement viscoélastique et hautement résistant, et son procédé de production - Google Patents

Agar-agar hautement viscoélastique et hautement résistant, et son procédé de production Download PDF

Info

Publication number
WO2011155352A1
WO2011155352A1 PCT/JP2011/062319 JP2011062319W WO2011155352A1 WO 2011155352 A1 WO2011155352 A1 WO 2011155352A1 JP 2011062319 W JP2011062319 W JP 2011062319W WO 2011155352 A1 WO2011155352 A1 WO 2011155352A1
Authority
WO
WIPO (PCT)
Prior art keywords
agar
extraction
breaking strength
algae
breaking
Prior art date
Application number
PCT/JP2011/062319
Other languages
English (en)
Japanese (ja)
Inventor
敬祐 前川
中村　彰宏
Original Assignee
不二製油株式会社
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 不二製油株式会社 filed Critical 不二製油株式会社
Priority to CN201180028170.5A priority Critical patent/CN102917607B/zh
Priority to KR1020127030714A priority patent/KR20130086529A/ko
Priority to ES201290084A priority patent/ES2422531B1/es
Priority to JP2012519338A priority patent/JP5196075B2/ja
Publication of WO2011155352A1 publication Critical patent/WO2011155352A1/fr

Links

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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0036—Galactans; Derivatives thereof
    • C08B37/0039—Agar; Agarose, i.e. D-galactose, 3,6-anhydro-D-galactose, methylated, sulfated, e.g. from the red algae Gelidium and Gracilaria; Agaropectin; Derivatives thereof, e.g. Sepharose, i.e. crosslinked agarose

Definitions

  • the present invention relates to agar having high viscoelasticity but also having high breaking strength, and a method for producing the same.
  • Agar has long been known as a food, and its main chemical structure is a structure in which D-galactose and 3,6-anhydro-L-galactose are repeated. In addition, it is said that there is a slight change in a part of the structure, and there are cases where esterified sulfuric acid is contained in a small amount (Non-patent Document 1).
  • the raw material for agar is algae such as Gelidium, Pterocladia, Gracilaria, Ahnfeltia plicata, etc., which are used alone or in a blend of two or more. .
  • agar production first agar algae are washed with water, extracted with hot water at 70-120 ° C for 1-2 hours in the presence of acids such as acetic acid, sulfuric acid and hydrochloric acid, and then coagulated. Extract the sol component with the property. And it filters so that an extraction component and an insoluble matter may be isolate
  • acids such as acetic acid, sulfuric acid and hydrochloric acid
  • Patent Document 1 discloses an application that describes the extraction of agar with alkalinity.
  • wet algal bodies are obtained by adjusting the pH to 7 to 9, and agar is extracted from the wet algal bodies”.
  • JP 7-184608 A Japanese Patent No. 2844065
  • An object of the present invention is to provide an agar that has high viscoelasticity and breaking strength that is not found in conventional agar and can be used for a wider range of applications, and a method for producing the same.
  • the present inventor has intensively studied the production conditions of agar.
  • the present inventors have found that the components extracted from agar algae under specific alkaline conditions contain components that can impart high viscoelasticity and breaking strength to agar. That is, the present invention (1) Agar having a breaking strength at 20 ° C. of 1000 g / cm 2 or more and a breaking distance of 3.3 mm or more in a cylindrical 1.5 wt% gel having a diameter of 22 mm and a height of 18 mm.
  • the method for producing agar according to (1) wherein the agar is extracted from agar algae at a pH of 10 to 13.5 by heating at 70 to 135 ° C. and then dried.
  • a dispersion stabilizer containing the agar according to (1) It is about.
  • the agar characterized by having high fracture strength while having the outstanding viscoelasticity can be obtained easily.
  • the agar algae referred to in the present invention is a seaweed that is a raw material for agar, and examples thereof include red algae.
  • red algae the genus Tengusa, Obakusa, Yuikiri, Ogonori, Saimi, Igis, and Egonori are preferable, and the Tengusa is particularly preferable. This is due to the large breaking strength in the extracted agar in the genus Amaranthus.
  • the agar algae may be in either a wet or dry state, but agar with higher breaking strength tends to be obtained by drying and crushing.
  • operation such as washing
  • alkaline treatment may be performed as a pretreatment on agar algae before extraction.
  • “Seaweed Industry” http://wwwsoc.nii.ac.jp/jsp/pdf-files/38SeaweedIndustry.pdf (P124) as of March 29, 2010
  • Yoshio Funaki and Yoshio Kojima As a result of research by Yoshio Funaki and Yoshio Kojima at the university, treatment of ogonori in 1.5-2% sodium hydroxide solution at 90 ° C for 3-4 hours leads to 3,6-anhydro-L-galactose of galactan sulfate.
  • alkaline treatment as referred to in Patent Document 1 and “seaweed industry” is a process from immersing agar algae into an alkaline solution to removing the alkaline solution.
  • the term “alkali treatment” refers to a method of finally removing the alkali solution.
  • Such “alkali treatment” is different from the extraction under alkaline conditions performed in the present invention, and the resulting agar has completely different properties. That is, in the extraction under alkaline conditions of the present invention, it is assumed that a phenomenon different from the conventional “alkali treatment” occurs.
  • Extraction of Agar is as follows.
  • the alkaline aqueous solution is 10 to 300 times, more preferably 20 to 200 times that of the agar algae. If the amount of the aqueous alkaline solution for the agar algae is too small, the amount of agar remaining in the agar algae residue may increase in one extraction, while if the amount of the alkaline aqueous solution for the agar algae is too large, Extra energy may be required for subsequent drying.
  • the alkali agent used in the present invention include sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, sodium hydrogen carbonate, and ammonia. Among these, sodium hydroxide, potassium hydroxide, water Calcium oxide is preferred, and sodium hydroxide is more preferred. By using such a “preferable alkali agent”, the target pH can be easily realized.
  • the pH at the time of extraction is in the range of 10 to 13.5, more preferably 10.5 to 12.5, and even more preferably 11 to 12.5.
  • the concentration of the alkaline agent to be used is preferably 5 to 300 mM, more preferably 10 to 250 mM. If the alkali concentration is too high, the pH of the product may be high, or if neutralized, the salt concentration of the product may be high. If the alkali concentration is too low, the pH may be outside the target range during extraction.
  • the temperature at the time of extraction is 70 to 135 ° C, more preferably 100 to 135 ° C, and further preferably 105 to 130 ° C. If the temperature is too low, the extraction efficiency may decrease. Even if the temperature is too high, the improvement effect such as extraction efficiency is often limited.
  • the extraction time is desirably 1 to 50 hours, more desirably 1 to 20 hours, and further desirably 5 to 20 hours. If the extraction time is short, the active ingredient may not be sufficiently extracted. If the extraction time is too long, production efficiency may be affected.
  • Post-extraction treatment After extraction, it is desirable to separate agar components by diatomaceous earth, screen filter, filter press, centrifugation, etc. under high temperature conditions that do not form a gel. At this time, the separation property can be improved by adding a filter aid such as cellulose powder before or after the extraction as necessary.
  • the clear agar liquid obtained here can be dried and powdered by various methods. Specifically, natural freeze-drying, freeze-thaw dehydration by mechanical freezing can be given, and after gelation, press dehydration by a filter press, or drying after insolubilization with a hydrophilic organic solvent (preferably ethanol etc.), or directly Powdering can also be performed after freeze-drying and drum-drying the gel.
  • bleaching with various bleaching agents generally used for raw algae, extract filtrate, or agar, preferably sodium hypochlorite, hydrogen peroxide, bleaching powder is performed. It is also possible.
  • the gel properties of the agar produced by this method are agar showing a new texture in which the relationship between the breaking strength and the breaking distance is clearly different from the region exhibited by conventional natural agar and industrial agar.
  • Desirable physical properties include a breaking strength of 1000 g / cm 2 or more and a breaking distance of 3.3 mm or more in a cylindrical 1.5 wt% gel (20 ° C.) having a diameter of 22 mm and a height of 18 mm, more preferably
  • the breaking strength is 1100 g / cm 2 or more, the breaking distance is 3.5 mm or more, and further desirable physical properties are a breaking strength of 1200 g / cm 2 or more and a breaking distance of 4 mm or more.
  • the breaking strength and the breaking distance shown here are measured by the method described in the examples.
  • the product of the present invention has obtained elasticity that cannot be obtained by ordinary agar even with the same breaking strength.
  • it can be used as a dispersion stabilizer for cocoa beverages and the like in which carrageenan and cellulose have been used.
  • it can be used as a jelly drink or a liquid food as a thickening polysaccharide substitute.
  • it can be used widely from those requiring elasticity such as jelly to livestock and marine products such as desserts, sausages and wieners with a crisp and preferable texture unique to agar.
  • agar of the present invention starch, dextrin, cellulose, carrageenan, ferreran, guar gum, locust bin gum, tamarind seed polysaccharide, tara gum, gum arabic, gum tragacanth, It can also be used in a mixed system, that is, in a formulation, in which polysaccharides such as karaya gum, pectin, xanthan gum, pullulan and gellan gum, or proteins such as milk protein and soy protein, and a fraction thereof are combined.
  • polysaccharides such as karaya gum, pectin, xanthan gum, pullulan and gellan gum, or proteins such as milk protein and soy protein, and a fraction thereof are combined.
  • the agar of the present invention showed higher breaking strength than that of the conventional product, but its compressive displacement was as large as that of agar commercially available as “ultra-high viscoelastic agar”. Discussion
  • the breaking strength may be increased by increasing the gel concentration, but the viscoelasticity (breaking distance) decreases accordingly. That is, it becomes harder as the concentration is increased, but it becomes brittle along with it. This is generally recognized as a physical property unique to agar gel. Under such circumstances, there is a product that demands high viscoelasticity (compression displacement) although the breaking strength is low (Ina Foods Co., Ltd. “Yamato”).
  • the product of the present invention exhibits viscoelasticity (compression displacement) at the same level as the conventional “ultra-high viscoelastic agar” while having a breaking strength more than double that of conventional commercial products. It is agar with special properties and high viscoelasticity.
  • DSC measurement 3.0 g of each sample was dissolved in 100 ml of ultrapure water (120 ° C., 10 minutes), sealed in a sealed sample container made of silver, and gelled. After keeping the temperature at 10 ° C., the melting point was measured by raising the temperature to 140 ° C. Distilled water was used as a reference sample.
  • the DSC measurement results are shown in FIG. As shown in Table 3, the Mw of the product of the present invention was about 390,000.
  • the Mw of Comparative Example 2 and commercially available agar of the same material was around 150,000, indicating that it was agar with a large molecular weight.
  • the DSC measurement results showed that the agar of the present invention was greatly different from other agars.
  • the melting point of the product of the present invention is higher than that of other agar by 10 ° C. or more, suggesting that it is greatly different in terms of the heat resistance of the agar gel.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Edible Seaweed (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention a pour objet un procédé de production d'un agar-agar qui est également pourvu d'une résistance à la rupture élevée, tout en ayant une viscoélasticité élevée qui n'a pas été obtenue dans des agars-agars classiques. Par la réalisation d'une opération d'extraction à partir d'une algue source d'agar-agar sous certaines conditions d'alcalinité et conditions de température, un agar-agar a été obtenu, lequel était également pourvu d'une résistance à la rupture élevée tout en ayant une viscoélasticité élevée qui n'a pas été obtenue dans des agars-agars classiques.
PCT/JP2011/062319 2010-06-07 2011-05-30 Agar-agar hautement viscoélastique et hautement résistant, et son procédé de production WO2011155352A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CN201180028170.5A CN102917607B (zh) 2010-06-07 2011-05-30 高粘弹性和高强度琼脂及其制造方法
KR1020127030714A KR20130086529A (ko) 2010-06-07 2011-05-30 고점탄성이고 고강도 한천 및 그 제조법
ES201290084A ES2422531B1 (es) 2010-06-07 2011-05-30 Agar altamente viscoelástico y altamente resistente, y método para la producción del mismo
JP2012519338A JP5196075B2 (ja) 2010-06-07 2011-05-30 高粘弾性かつ高強度寒天及びその製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2010-129896 2010-06-07
JP2010129896 2010-06-07

Publications (1)

Publication Number Publication Date
WO2011155352A1 true WO2011155352A1 (fr) 2011-12-15

Family

ID=45097960

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2011/062319 WO2011155352A1 (fr) 2010-06-07 2011-05-30 Agar-agar hautement viscoélastique et hautement résistant, et son procédé de production

Country Status (5)

Country Link
JP (1) JP5196075B2 (fr)
KR (1) KR20130086529A (fr)
CN (1) CN102917607B (fr)
ES (1) ES2422531B1 (fr)
WO (1) WO2011155352A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014091709A (ja) * 2012-11-02 2014-05-19 Ina Food Industry Co Ltd 植物生育促進剤及びそれを用いた植物生育促進方法
JP2017086002A (ja) * 2015-11-12 2017-05-25 日本ハイドロパウテック株式会社 寒天乾燥物、及びその製造方法
JP2021514683A (ja) * 2018-05-08 2021-06-17 ニュートリオミックス・インコーポレイテッド 海藻粉末及びその製造方法

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101759282B1 (ko) 2015-09-30 2017-07-18 조선대학교산학협력단 알칼리침지와 마이크로웨이브 탈수공정을 이용한 꼬시래기로부터 한천의 제조방법
CN105660826A (zh) * 2016-01-15 2016-06-15 范新民 一种鲜红藻干燥方法
JP6998648B2 (ja) 2016-03-25 2022-01-18 株式会社エクセディ スプリング組立体及びそれを備えたトルクコンバータのロックアップ装置
CN108970243A (zh) * 2018-08-03 2018-12-11 田长澄 一种琼脂助滤剂及采用该助滤剂的琼脂生产工艺
US11583917B2 (en) 2018-09-06 2023-02-21 Nhk Spring Co., Ltd. Forming method and forming device for arc spring

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63267245A (ja) * 1987-04-24 1988-11-04 Ina Shokuhin Kogyo Kk 寒天及びその製造方法
JPH0471470A (ja) * 1990-07-09 1992-03-06 Ina Shokuhin Kogyo Kk 寒天の製造方法
JPH05317008A (ja) * 1992-05-15 1993-12-03 Ina Food Ind Co Ltd 低強度寒天およびその製造方法
JPH07184608A (ja) * 1993-12-27 1995-07-25 Taito Kk 低強度高粘弾性寒天及びその製造法
JP2000157225A (ja) * 1998-11-27 2000-06-13 Ina Food Ind Co Ltd 寒 天
JP2009270250A (ja) * 2003-11-13 2009-11-19 Hack-Churl You 紅藻類から製造されたパルプと紙及びその製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6214769A (ja) * 1985-07-09 1987-01-23 Chuo Giken Kogyo Kk イタニ草から凝固性粘質物を抽出する方法
JPS6214768A (ja) * 1985-07-09 1987-01-23 Chuo Giken Kogyo Kk イタニ草から凝固性粘質物を抽出する方法
JPS63196249A (ja) * 1987-02-06 1988-08-15 Yoichi Hirata 熱帯産原藻に依る寒天の製造方法
JPH062763B2 (ja) * 1987-09-01 1994-01-12 株式会社紀文 ゲル化能を有する物質の製造方法
EP0570252A3 (en) * 1992-05-15 1994-02-23 Ina Food Ind Co Ltd Low gel strength agar-agar
JP3758834B2 (ja) * 1997-03-11 2006-03-22 伊那食品工業株式会社 寒天及びその製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63267245A (ja) * 1987-04-24 1988-11-04 Ina Shokuhin Kogyo Kk 寒天及びその製造方法
JPH0471470A (ja) * 1990-07-09 1992-03-06 Ina Shokuhin Kogyo Kk 寒天の製造方法
JPH05317008A (ja) * 1992-05-15 1993-12-03 Ina Food Ind Co Ltd 低強度寒天およびその製造方法
JPH07184608A (ja) * 1993-12-27 1995-07-25 Taito Kk 低強度高粘弾性寒天及びその製造法
JP2000157225A (ja) * 1998-11-27 2000-06-13 Ina Food Ind Co Ltd 寒 天
JP2009270250A (ja) * 2003-11-13 2009-11-19 Hack-Churl You 紅藻類から製造されたパルプと紙及びその製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014091709A (ja) * 2012-11-02 2014-05-19 Ina Food Industry Co Ltd 植物生育促進剤及びそれを用いた植物生育促進方法
JP2017086002A (ja) * 2015-11-12 2017-05-25 日本ハイドロパウテック株式会社 寒天乾燥物、及びその製造方法
JP2021514683A (ja) * 2018-05-08 2021-06-17 ニュートリオミックス・インコーポレイテッド 海藻粉末及びその製造方法

Also Published As

Publication number Publication date
KR20130086529A (ko) 2013-08-02
ES2422531R1 (es) 2013-10-22
JPWO2011155352A1 (ja) 2013-08-01
ES2422531A2 (es) 2013-09-11
CN102917607B (zh) 2014-09-03
CN102917607A (zh) 2013-02-06
JP5196075B2 (ja) 2013-05-15
ES2422531B1 (es) 2014-10-06

Similar Documents

Publication Publication Date Title
JP5196075B2 (ja) 高粘弾性かつ高強度寒天及びその製造法
US7833558B2 (en) Method for preparing fibre-containing pectin and products and uses thereof
JP6046779B2 (ja) 米タンパク質組成物とその製造方法
JP5417614B2 (ja) ハイドロコロイド組成物及びそれを含む食品
WO2013033598A1 (fr) Procédé pour fabriquer et utiliser un résidu d'algue contenant de la cellulose et produits fabriqués à partir de celui-ci
JP5146312B2 (ja) ペクチンの製造法並びにそれを用いたゲル化剤及びゲル状食品
CN101899119A (zh) 一种玉米淀粉的制备方法
US6586590B1 (en) Clarified hydrocolloids of undiminished properties and method of producing same
KR102626805B1 (ko) 젤라틴 정제법
CN1869074A (zh) 葡甘聚糖生产工艺
Gutöhrlein et al. Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures
JP5076889B2 (ja) ペクチンの製造法並びにそれを用いたゲル化剤及びゲル状食品
EP1461363B1 (fr) Procede de production d'alginate ayant une teneur elevee en acide mannuronique
CN109721740B (zh) 一种连续制备不同脱乙酰度的甲壳素/壳聚糖溶液的方法
JP2024016128A (ja) ナノ化キチンの高濃度分散物
Matavire Extraction and Modification of hemicellulose from Wheat bran to produce entrapment materials for the controlled release of chemicals and bioactive substances
JP6383560B2 (ja) 乾燥組成物、吸水膨潤剤及びそれを含有する食品
US7408057B2 (en) Clarified hydrocolloids of undiminished properties and method of producing same
JP5889669B2 (ja) ガラクトマンナンの製造方法
Nieto Edible film and packaging using gum polysaccharides
He et al. Research progress on konjac glucomannan-based physically modified composite films.
CN115251364B (zh) 一种改性茶果胶的制备方法及其制品和应用
JP2011026230A (ja) マンノビオース含有組成物の製造方法
JP2008248133A (ja) アラメ由来のβ−グルカン素材
JP5605440B2 (ja) マンノビオース含有組成物の製造方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201180028170.5

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11792309

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2012519338

Country of ref document: JP

ENP Entry into the national phase

Ref document number: 20127030714

Country of ref document: KR

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: P201290084

Country of ref document: ES

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11792309

Country of ref document: EP

Kind code of ref document: A1