WO2015129440A1 - Procédé de production de fruits de gardénia secs - Google Patents

Procédé de production de fruits de gardénia secs Download PDF

Info

Publication number
WO2015129440A1
WO2015129440A1 PCT/JP2015/053508 JP2015053508W WO2015129440A1 WO 2015129440 A1 WO2015129440 A1 WO 2015129440A1 JP 2015053508 W JP2015053508 W JP 2015053508W WO 2015129440 A1 WO2015129440 A1 WO 2015129440A1
Authority
WO
WIPO (PCT)
Prior art keywords
gardenia
fruit
drying
gardenia fruit
dried
Prior art date
Application number
PCT/JP2015/053508
Other languages
English (en)
Japanese (ja)
Inventor
浩司 笠井
Original Assignee
理研ビタミン株式会社
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 理研ビタミン株式会社 filed Critical 理研ビタミン株式会社
Priority to JP2016505131A priority Critical patent/JP6310543B2/ja
Priority to CN201580009969.8A priority patent/CN106061285A/zh
Publication of WO2015129440A1 publication Critical patent/WO2015129440A1/fr

Links

Images

Classifications

    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

Definitions

  • the present invention relates to a method for producing dried gardenia fruits. Moreover, this invention relates to the gardenia extract extracted from the dry gardenia fruit obtained by this manufacturing method.
  • the gardenia extract can be obtained by immersing a harvested gardenia fruit raw or after drying in an extraction solvent such as a mixed solution of water and alcohol (see Patent Documents 1 and 2). ).
  • dried gardenia fruits are generally preferred because they are superior in terms of storage stability and extraction efficiency compared to raw ones.
  • the gardenia fruit is subjected to a heat treatment using steam or hot water as a heat medium (hereinafter referred to as “wet heat treatment”), and then dried.
  • wet heat treatment a heat treatment using steam or hot water as a heat medium
  • the time required for drying is shortened compared with the case where only the drying treatment is performed, and a dried gardenia fruit having a pigment content close to that of a raw gardenia fruit is obtained.
  • Patent Documents 1 to 3 and Non-Patent Document 1 what is the aspect of gardenia fruit to be subjected to the drying process, a specific aspect of the drying process, and the relationship between the drying process and the pigment content? Not listed.
  • An object of this invention is to provide the manufacturing method of the dry gardenia fruit which maintained the pigment
  • Another object of the present invention is to provide a gardenia extract using a dried gardenia fruit obtained by the above production method as a raw material and having a high pigment component content.
  • wet heat treatment is generally performed for drying gardenia. That is, since the enzyme contained in gardenia fruit was thought to cause a decrease in color value during the drying process, it was considered to require wet heat treatment as the enzyme deactivation process. In addition, since the fruit which passed through such a heat-and-moisture heat processing is softening extremely, cutting
  • the present inventor as a result of earnestly examining the above problems, surprisingly, by subjecting gardenia fruit to a cutting process that dares to be laborious, and then drying, unexpectedly high pigment content It has been found that a significant reduction in drying time can be achieved despite maintaining the amount. Specifically, it was found that the time required for drying can be greatly reduced by cutting the raw gardenia fruit and exposing the fruit pulp of the fruit by a predetermined method, thereby solving the above problems.
  • the present invention has been made based on the above.
  • the present invention (1) a cutting step of cutting a raw gardenia fruit to expose the flesh encapsulated in the fruit peel, and producing a cut piece with a skin without substantially producing a cut piece without a peel;
  • a method for producing dried gardenia fruit comprising a drying step of drying a cut piece obtained by the cutting step, (2) The method for producing a dried gardenia fruit according to (1) above, wherein the heat treatment is not performed by moist heat, (3) Dried gardenia fruit obtained by the production method according to either (1) or (2) above, (4) Gardenia extract manufactured using the dried gardenia fruit as described in (3) above, wherein the content ratio [ciscrocin / transcrocin] of ciscrocin and transcrocin is 0.10 or less, Consists of.
  • the production method of the present invention it is possible to obtain a dried gardenia fruit having a pigment content closer to that of a fresh gardenia fruit as compared with the conventional production method. That is, this invention contributes to the improvement of the pigment
  • the gardenia extract produced from the dried gardenia fruit obtained by the production method of the present invention has a high pigment component content.
  • the raw gardenia fruit used as a raw material in the production method of the present invention is not particularly limited in terms of production area, variety, cultivation method and the like as long as it is usually used in the production of dried gardenia fruit. Moreover, in this invention, what frozen the raw gardenia fruit and preserve
  • the raw gardenia fruit is cut to expose the flesh contained in the peel, and a cut piece with a peel is produced without substantially producing a cut piece without the peel.
  • the cut piece without the skin is mainly made of pulp and / or seeds, and refers to a cut piece that does not contain the skin, and the cut piece with the skin is that the pulp and / or seed and the skin are integrated. A cut piece.
  • cut pieces without peel are not substantially generated means not only that cut pieces without peel are generated at all, but also the case where a slight cut piece without peel is generated is included in the present invention. means. Specifically, when the ratio of the cut pieces without the skin is less than 10% by weight, preferably less than 5% by weight, in all the cut pieces obtained by the cutting step, the cut pieces without the skin are not substantially generated. I will do it.
  • Examples of tools and machinery used for cutting raw gardenia fruits include knives, scissors, cutter knives, food slicers, and the like. Industrially, food slicers are preferred.
  • As the degree of cutting it is preferable to divide each fruit into 2 to 4 parts from the viewpoint of shortening the drying time and suppressing the thermal deterioration during drying and the reduction of pigment due to oxidation reaction. From the same viewpoint, when cutting with a food slicer or the like, the cutting width is preferably about 5 to 15 mm, more preferably 8 to 12 mm.
  • disconnection direction Either a vertical or horizontal direction may be sufficient with respect to a fruit.
  • the longitudinal cutting means cutting so that the major axis of the gardenia fruit, which is substantially an ellipsoid, and the cutting plane are substantially parallel, and the horizontal cutting is the minor axis of the gardenia fruit, and the cutting plane. And so that they are substantially parallel to each other.
  • pulverization of fruits using a pulverizer or the like is also a kind of cutting, but does not correspond to the cutting step of the present invention because a cut piece without a skin is substantially generated.
  • the drying time can be shortened, but it is not preferable because the thermal deterioration during drying and the reduction of pigment due to oxidation reaction are significant.
  • the drying temperature for ventilation drying is usually 40 to 100 ° C., preferably 55 to 80 ° C.
  • drying time (for example, drying time of ventilation drying) can be suitably set according to a drying temperature, the target degree of drying, etc., solid content of gardenia fruit exceeds 90% (for example, 93 % Or more, preferably 95% or more).
  • the drying time can be appropriately selected depending on the drying temperature, and is, for example, 60 hours or less (for example, 2 to 55 hours), preferably 50 hours or less (for example, 3 to 45 hours), more preferably 40 hours or less (for example, 5 to 35 hours), particularly about 30 hours or less (eg, 8 to 30 hours), and usually about 5 to 40 hours (eg, 7 to 35 hours, more preferably 10 to 30 hours). May be.
  • the solid content (%) is a mass ratio of solid content in gardenia fruit.
  • the solid content (%) was determined by using a moisture meter (MX-50; manufactured by A & D) for the pulverized product obtained by pulverizing gardenia fruits using a fine pulverizer (Wonder Blender; manufactured by Osaka Chemical Co., Ltd.).
  • the amount of moisture (%) can be accurately measured using and calculated based on the following formula.
  • the usage conditions of the moisture meter were as follows: the temperature setting was 105 ° C., and the weight change for 30 seconds was 0.01% or less, and the measurement was completed.
  • wet heat treatment such as steaming or boiling.
  • raw gardenia fruit is subjected to wet heat treatment before drying in order to shorten the drying time, but according to the production method of the present invention, wet heat treatment is performed. Even if not, the drying time can be shortened, and the reduction of the pigment due to the wet heat treatment can be avoided.
  • a dried gardenia fruit having a pigment content close to that of a raw gardenia fruit can be obtained.
  • the raw content of raw gardenia fruit and the produced dried gardenia fruit are determined based on the color value (E 10% 1 cm ) and the above-described method, and the solid content (%) is obtained by the following formula. Based on this, the dye residual ratio (%) can be calculated.
  • the pigment residual ratio is 100%, it means that all the pigments of raw gardenia fruits are retained in the dried gardenia fruits.
  • Color value per solid content (E 10% 1 cm ) color value (E 10% 1 cm ) / solid content (%) ⁇ 100
  • the color value (E 10% 1 cm ) in the above formula is measured by the following [Color value measurement method].
  • the pigment residual rate of the dried gardenia fruit obtained by the production method of the present invention can be selected from the range of, for example, 85% or more (for example, 87% or more), 88% or more (for example, 89% or more), preferably 90%. Or more (for example, 92% or more), more preferably 93% or more (for example, 94% or more), particularly 95% or more (for example, 97% or more), 98% or more (for example, 99% or more) It can also be.
  • the solid content ratio of the dried gardenia fruit can be selected from a range of 80% by mass or more, for example, 90% by mass or more, preferably 93% by mass or more, and more preferably 95% by mass or more.
  • gardenia extract can be produced using dried gardenia fruit obtained by the production method of the present invention as a raw material, and such gardenia extract is also included in the present invention.
  • the content ratio (ciscrocin / transcrocin) of ciscrocin (cis-crocetin-digentiobioside ester) and transcrocin (trans-crocetin-digentiobioside ester) is, for example, 0 .14 or less (eg 0 to 0.13), preferably 0.12 or less (eg 0.01 to 0.11), more preferably 0.10 or less (eg 0.03 to 0.095), In particular, it may be 0.09 or less (for example, 0.05 to 0.085) or less than 0.10 (for example, 0.06 to 0.09).
  • such an isomer ratio of crocin can be measured using, for example, a peak area in an HPLC chromatogram.
  • the method for producing the gardenia extract is not particularly limited, and can be produced by an extraction method, a concentration method, a purification method and the like known per se.
  • a gardenia extract can be obtained by extracting a ground product of dried gardenia fruit and subjecting the obtained extract to an adsorption treatment (for example, an adsorption treatment using an ion exchange resin).
  • the extract may be concentrated as necessary.
  • the extraction process may be performed not only once but a plurality of times in order to increase the recovery rate of the pigment.
  • the first extract obtained by extracting the pulverized product and the second extract obtained by further extracting the residue after extracting the pulverized product are combined and adsorbed (concentrated as necessary). Then, it may be subjected to an adsorption process. Furthermore, you may concentrate as needed after an adsorption process.
  • dried gardenia fruit is pulverized and extracted using water or alcohol and a mixture thereof to obtain gardenia extract.
  • the alcohol include ethanol and methanol, and ethanol is preferably used.
  • the extraction condition is preferably 1 to 18 hours at room temperature (eg, 0 to 50 ° C.), more preferably 2 to 4 hours at 30 to 40 ° C.
  • gardenia extract is collected together, and filtered through filter paper or filter cloth using a filter aid such as diatomaceous earth as necessary.
  • the filtrate is concentrated to recover the alcohol and a gardenia extract concentrate is obtained.
  • This gardenia extract concentrate is usually treated with an adsorbent to remove iridoid glycosides such as geniposide.
  • the adsorption resin treatment is performed by the following method, for example.
  • dilute gardenia extract concentrate to an appropriate concentration, and supply the diluted solution to a column packed with adsorption resin.
  • Adsorption resins include porous materials such as Amberlite XAD-4, Amberlite XAD-7 (product name: manufactured by Organo), Diaion HP-20, HP-21, HP-40 (product name: manufactured by Mitsubishi Chemical Corporation), etc. Amberlite XAD-7 is preferably used.
  • the impurities in the column are washed away with water or a mixture of low-concentration alcohol and water, and then the dye in the column is desorbed and eluted with 50 to 70 vol% alcohol.
  • the alcohol include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, isopropanol, n-butanol, i-butanol, sec-butanol, tert-butanol, and ethanol is preferably used. .
  • the eluate from the column is concentrated by a conventional method using a concentration kettle or the like, and a gardenia eluate concentrate (gardenia extract) in which geniposide is reduced as much as possible is obtained.
  • the dried gardenia fruit obtained by the production method of the present invention and the gardenia extract produced using the dried gardenia fruit as a raw material can be preferably used as a pigment or a pigment raw material used for coloring foods and drinks, pharmaceuticals, cosmetics and the like.
  • a ventilation dryer DNE600; manufactured by Yamato Kagaku Co., Ltd.
  • the production methods (Examples 1 to 5) of the present invention have a higher pigment residual ratio than Comparative Examples 1 to 3, and the dried gardenia thus obtained is raw before drying. The same pigment as the gardenia fruit was retained. Further, in Comparative Example 3 in which a cut piece substantially free of skin was produced by pulverization, the drying time was the shortest, but the pigment residual ratio (%) was inferior to the conventional production method represented by Comparative Example 2. . Therefore, by adopting a cutting process that exposes the flesh of raw gardenia fruit and produces a cut piece with a skin without substantially producing a cut piece without a peel, shortening the drying time and maintaining the pigment It has been demonstrated that both are possible.
  • Example 6 Production of dried gardenia fruit and gardenia extract Example 6 is to carry out the present invention in a mode more suitable for industrial implementation than Examples 1 to 5 described above.
  • a gardenia extract was produced using the produced dried gardenia fruit as a raw material. The implementation method is shown below.
  • Comparative Example 4 Production of dried gardenia fruit and gardenia extract As a comparative example for Example 6 described above, Comparative Example 4 produces a dried gardenia fruit and gardenia extract according to a conventional production method. The implementation method is shown below.
  • Example 6 and Comparative Example 4 the color value (E 10% 1 cm ) of the gardenia extract and the content ratio of ciscrocin and transcrocin were the following [color value measurement method] and [crosine isomerism, respectively] Body ratio measurement method].
  • the specific measurement method is as follows. ⁇ Analysis method> (1) After accurately weighing 1 g of a finely pulverized sample using a fine pulverizer (Wonder Blender; Osaka Chemical Co., Ltd.), adding 80 mL of ethanol / water mixture (50:50) and stirring well, Ultrasonic treatment was performed for 40 minutes with a sonic cleaner (2510J-MTH; manufactured by Yamato Scientific Co., Ltd.). Ethanol / water mixture (50:50) was added to this to make exactly 100 mL.
  • a sonic cleaner 2510J-MTH; manufactured by Yamato Scientific Co., Ltd.
  • HPLC analysis system 2695 separation module (manufactured by Nippon Waters) 2996 Photodiode Array Detector (Nippon Waters) Empower Chromatography Manager (Nippon Waters)
  • HPLC analysis conditions Column: TSK-GEL ODS 80TM (inner diameter 4.6 mm; length 250 mm; manufactured by Tosoh Corporation) Mobile phase: 0 min ⁇ 15 min; water-methanol (50:50) 15 minutes ⁇ 30 minutes; water-methanol (50: 50 ⁇ 0: 100, linear concentration gradient) 30 minutes ⁇ 40 minutes; water-methanol (0: 100) Flow rate: 1 mL / min Detection: 440nm Column temperature: 40 ° C
  • Example 6 the solid content (%) was measured to determine the color value per solid content.
  • the color values per solid content of these gardenia extracts are shown in Table 2.
  • Table 2 shows the dry cutting fruit used as a raw material for these gardenia extracts, the method of cutting the fruit, the ratio of cut pieces without the skin, the presence or absence of wet heat treatment, the drying conditions and the pigment remaining rate, The isomer ratio of crocin is also shown for the gardenia extract.
  • Example 6 dried gardenia fruits having a high pigment residual rate can be obtained in a shorter drying time than the production method of Comparative Example 4. Furthermore, the gardenia extract produced using the dried gardenia fruit produced by the production method of the present invention as a raw material has an excellent color value per solid content and a high content of the pigment component as compared with that of Comparative Example 4. It is.
  • a dried gardenia fruit having a high pigment residual ratio can be obtained.
  • Such dried gardenia fruits (and gardenia extracts obtained from these dried gardenia fruits) have a high pigment content and are suitable as pigments (or pigment raw materials) in various applications (such as foods and drinks, pharmaceuticals, and cosmetics). is there.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

　L'invention concerne un procédé de production de fruits de gardénia secs conservant une teneur en pigment proche de celle de fruit de gardénia frais. Ce procédé de production pour la production de fruits de gardénia secs est caractérisé en ce qu'il comprend une étape de coupe pour couper des fruits de gardénia frais afin d'exposer la chair enfermée dans la peau du fruit et produire des pièces découpées avec la peau sans produire sensiblement aucune pièce coupée sans peau, et une étape de séchage pour sécher les pièces coupées résultant de cette étape de coupe.
PCT/JP2015/053508 2014-02-25 2015-02-09 Procédé de production de fruits de gardénia secs WO2015129440A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2016505131A JP6310543B2 (ja) 2014-02-25 2015-02-09 乾燥クチナシ果実の製造方法
CN201580009969.8A CN106061285A (zh) 2014-02-25 2015-02-09 干燥栀子果实的制造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014034424 2014-02-25
JP2014-034424 2014-02-25

Publications (1)

Publication Number Publication Date
WO2015129440A1 true WO2015129440A1 (fr) 2015-09-03

Family

ID=54008764

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2015/053508 WO2015129440A1 (fr) 2014-02-25 2015-02-09 Procédé de production de fruits de gardénia secs

Country Status (4)

Country Link
JP (1) JP6310543B2 (fr)
CN (1) CN106061285A (fr)
TW (1) TWI655911B (fr)
WO (1) WO2015129440A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019514916A (ja) * 2016-04-29 2019-06-06 ジナン・ユニバーシティＪｉｎａｎ Ｕｎｉｖｅｒｓｉｔｙ クロシン系化合物及びその用途

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59144797A (ja) * 1983-02-07 1984-08-18 Glyco Eiyou Shokuhin Kk 精製クチナシ色素の製造法
JPH0693199A (ja) * 1991-10-03 1994-04-05 T Hasegawa Co Ltd クチナシ黄色色素の褪色防止剤
JP2013181147A (ja) * 2012-03-03 2013-09-12 Riken Vitamin Co Ltd クチナシ黄色素の液体製剤

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102600273A (zh) * 2011-08-25 2012-07-25 浙江省中药研究所有限公司 一种新鲜栀子的加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59144797A (ja) * 1983-02-07 1984-08-18 Glyco Eiyou Shokuhin Kk 精製クチナシ色素の製造法
JPH0693199A (ja) * 1991-10-03 1994-04-05 T Hasegawa Co Ltd クチナシ黄色色素の褪色防止剤
JP2013181147A (ja) * 2012-03-03 2013-09-12 Riken Vitamin Co Ltd クチナシ黄色素の液体製剤

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
AKIO TANIMURA ET AL., TENNEN CHAKUSHOKURYO HANDBOOK, 25 June 1979 (1979-06-25), pages 213, 214 *
SHIGEHARU YAMAGUCHI ET AL.: "Drying Method of Medicinal Plants for the Quality Control of Crude Drugs (1) : Numerical Evaluation of Surface Color and Commercial Value", NATURAL MEDICINES, vol. 55, no. 3, 2001, pages 139 - 142 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019514916A (ja) * 2016-04-29 2019-06-06 ジナン・ユニバーシティＪｉｎａｎ Ｕｎｉｖｅｒｓｉｔｙ クロシン系化合物及びその用途

Also Published As

Publication number Publication date
TWI655911B (zh) 2019-04-11
TW201534219A (zh) 2015-09-16
JPWO2015129440A1 (ja) 2017-03-30
CN106061285A (zh) 2016-10-26
JP6310543B2 (ja) 2018-04-11

Similar Documents

Publication Publication Date Title
Takenaka et al. Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing
JP5808243B2 (ja) 褐変反応が抑制されたタマネギエキスの製造方法
EP3246311A1 (fr) Procédé de préparation de luteine
CN110981921B (zh) 一种从无花果同步提取多种有效成分的连续化方法
JP6310543B2 (ja) 乾燥クチナシ果実の製造方法
JP4898165B2 (ja) オオバギ抽出物の製造方法
Ramos et al. Polyphenols in food processing wastewaters: A review on their identification and recovery
KR100853313B1 (ko) 감과피로부터 베타-카로틴의 고효율 추출방법
KR100526434B1 (ko) 갈조류를 이용한 푸코잔틴의 추출방법
JP3944532B2 (ja) 高純度β−クリプトキサンチンの製造方法
JP2021045050A (ja) トマトパウダー、トマトパウダーの製造方法、及びトマトパウダー抽出物の製造方法
JP5864042B2 (ja) β−クリプトキサンチンを含有する抽出物からなる食品素材の製造方法
US4781936A (en) Coloring compositions
JP2007145945A (ja) アントシアニン系色素の製造方法
JP7021773B2 (ja) パッションフルーツ果皮に含まれる赤色系色素及びその製造方法
KR102025349B1 (ko) 더덕에서 유래한 란세마사이드 a의 추출 방법
WO2020021709A1 (fr) Procédé de décomposition de flavonoïde glycoside et procédé de production de flavonoïde
JP4136026B2 (ja) 赤色系色素およびその製法
JP2019156746A (ja) トリテルペノイド高含有種子抽出物の製造方法及びトリテルペノイド高含有種子抽出物
JP2007031392A (ja) クロロゲン酸類の効率的抽出方法
JPH07227246A (ja) 紫サツマイモ色素と食品原料の同時製造方法
JP6712819B2 (ja) バナナ由来組成物を含有する生理活性物質
JP2005278596A (ja) 甘藷茎葉処理物の製造方法
US5788758A (en) Method for manufacturing blue pigment
KR20190005371A (ko) 감피 또는 파프리카로부터 루테인, 지아잔틴 결정의 제조 방법

Legal Events

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

Ref document number: 15755003

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2016505131

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15755003

Country of ref document: EP

Kind code of ref document: A1