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Extract from the Register of European Patents

EP About this file: EP2478778

EP2478778 - LOW-SALT SOY SAUCE AND PROCESS FOR PRODUCING SAME [Right-click to bookmark this link]
StatusThe application is deemed to be withdrawn
Status updated on  27.02.2015
Database last updated on 08.10.2024
Most recent event   Tooltip27.02.2015Application deemed to be withdrawnpublished on 01.04.2015  [2015/14]
Applicant(s)For all designated states
Kikkoman Corporation
250, Noda Noda-shi
Chiba 278-8601 / JP
[2012/30]
Inventor(s)01 / ENDO, Yoshikazu
c/o Kikkoman Corporation
250 Noda
Noda-shi Chiba 278-8601 / JP
02 / HANADA, Yoichi
c/o Kikkoman Corporation
250 Noda
Noda-shi Chiba 278-8601 / JP
 [2012/30]
Representative(s)Schrell, Andreas, et al
Gleiss Große Schrell und Partner mbB
Patentanwälte Rechtsanwälte
Leitzstrasse 45
70469 Stuttgart / DE
[N/P]
Former [2012/30]Schrell, Andreas, et al
Gleiss Grosse Schrell & Partner Patentanwälte Rechtsanwälte Leitzstrasse 45
70469 Stuttgart / DE
Application number, filing date10817162.014.09.2010
WO2010JP65818
Priority number, dateJP2009021630218.09.2009         Original published format: JP 2009216302
[2012/30]
Filing languageJA
Procedural languageEN
PublicationType: A1 Application with search report
No.:WO2011034049
Date:24.03.2011
Language:JA
[2011/12]
Type: A1 Application with search report 
No.:EP2478778
Date:25.07.2012
Language:EN
[2012/30]
Search report(s)International search report - published on:JP24.03.2011
(Supplementary) European search report - dispatched on:EP17.02.2014
ClassificationIPC:A23L1/238
[2012/30]
CPC:
A23L11/05 (EP,US); A23L27/50 (CN,US); A23L33/18 (EP,US)
Designated contracting statesAL,   AT,   BE,   BG,   CH,   CY,   CZ,   DE,   DK,   EE,   ES,   FI,   FR,   GB,   GR,   HR,   HU,   IE,   IS,   IT,   LI,   LT,   LU,   LV,   MC,   MK,   MT,   NL,   NO,   PL,   PT,   RO,   SE,   SI,   SK,   SM,   TR [2012/30]
TitleGerman:SALZARME SOJASAUCE UND HERSTELLUNGSVERFAHREN DAFÜR[2012/30]
English:LOW-SALT SOY SAUCE AND PROCESS FOR PRODUCING SAME[2012/30]
French:SAUCE DE SOJA À FAIBLE TENEUR EN SEL ET PROCÉDÉ DE PRODUCTION DE CELLE-CI[2012/30]
Entry into regional phase21.03.2012Translation filed 
18.04.2012National basic fee paid 
18.04.2012Search fee paid 
18.04.2012Designation fee(s) paid 
18.04.2012Examination fee paid 
Examination procedure18.04.2012Examination requested  [2012/30]
17.09.2014Application deemed to be withdrawn, date of legal effect  [2015/14]
03.11.2014Despatch of communication that the application is deemed to be withdrawn, reason: reply to the communication from the examining division not received in time  [2015/14]
Divisional application(s)EP14181805.4  / EP2805623
Fees paidRenewal fee
01.10.2012Renewal fee patent year 03
30.09.2013Renewal fee patent year 04
Penalty fee
Additional fee for renewal fee
30.09.201405   M06   Not yet paid
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Responsibility for the accuracy, completeness or quality of the data displayed under the link provided lies entirely with the Unified Patent Court.
Documents cited:Search[Y]JPH05227915  (KIKKOMAN CORP) [Y] 1-3 * abstract *;
 [A]EP1428440  (AJINOMOTO KK [JP]) [A] 1-3* example 1 *;
 [Y]  - TAKEMURA M ET AL, "Production of a soy sauce-like new seasoning fluid with fermentation of a mixture of dried okara (bean-curd refuse) and rice powder (shiro-nuka). V. Studies on the utilization of okara.", FSTA, INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE, Database accession no. FS-1999-03-Tc0152, XP002719772 [Y] 1-3 * abstract *
    [ ] - TAKEMURA, M.; NODA, Y, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY (NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI) 1998 FUKUOKA WOMEN'S JUNIOR COLL., 16-1, 4-CHOME, GOJYO, DAZAIFU-SHI, FUKUOKA 818-0193, JAPAN, (1998), vol. 45, no. 10, page 589
 [Y]  - HORITSU H ET AL, "A NEW PROCESS OF SOY SAUCE FERMENTATION BY IMMOBILIZED YEASTS", AGRICULTURAL AND BIOLOGICAL CHEMISTRY, JAPAN SOC. FOR BIOSCIENCE, BIOTECHNOLOGY AND AGROCHEM, TOKYO, JP, (19900101), vol. 54, no. 2, ISSN 0002-1369, pages 295 - 300, XP002164579 [Y] 1-3 * page 299; table II *
International search[A]JPS5381695  (TAISHIYOU KK);
 [A]JPS56160966  (MISAKIYA JIYOUZOU KK);
 [A]JPS58193677  (KIKKOMAN SHOYU CO LTD);
 [A]JPH02117364  (YAMAE SHOKUHIN KOGYO KK);
 [Y]JPH03160985  (KIKKOMAN CORP);
 [A]JPH04311366  (TAKEDA SHOKUHIN KOGYO KK);
 [A]JPH05219915  (KIKKOMAN CORP);
 [Y]JPH05227915  (KIKKOMAN CORP);
 [Y]JP2007289083  (KAO CORP)
by applicantJPS5230599B
 JP2609580B
 JP2007252242
 JP2009216302
    - JOURNAL OF THE BREWING SOCIETY OF JAPAN, (1994), vol. 89, no. 7, pages 498 - 504
    - "Appendix table: Brewed product and components", KIYOSHI YOSHIZAWA, Brewed/fermented food dictionary, ASAKURA PUBLISHING CO., LTD., (20020115), pages 72 - 73,83-86
    - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (1991), vol. 39, page 934
    - Food Microbiology Handbook, GIHODO SHUPPAN CO., LTD., page 603
The EPO accepts no responsibility for the accuracy of data originating from other authorities; in particular, it does not guarantee that it is complete, up to date or fit for specific purposes.