CN104322845A - Pollen yellow chocolate - Google Patents
Pollen yellow chocolate Download PDFInfo
- Publication number
- CN104322845A CN104322845A CN201410506571.2A CN201410506571A CN104322845A CN 104322845 A CN104322845 A CN 104322845A CN 201410506571 A CN201410506571 A CN 201410506571A CN 104322845 A CN104322845 A CN 104322845A
- Authority
- CN
- China
- Prior art keywords
- pollen
- chocolate
- yellow
- spices
- parts
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
A pollen yellow chocolate belongs to the technical field of nutritional and healthy foods and is composed of following components, by weight, 10-40 parts of pollen, 30-50 parts of sugar powder, 5-25 parts of milk powder, 15-30 parts of cocoa butter, 0.1-0.3 parts of lecithin, 0.05-0.2 parts of spices. The components are mixed in a mixer and are grinded in a five-roller grinder and then are subjected to a fine grinding process through a chocolate fine grinder to obtain the pollen yellow chocolate. In the pollen yellow chocolate obtained through the formula and the technology, through reasonable compatibility of the pollen, the cocoa butter, the milk powder, the lecithin and the like, the pollen yellow chocolate is unique in taste, is good in mouthfeel and is convenient to eat. Nutritional values of the components are cooperated with each other so that the pollen yellow chocolate is richer in nutrition, is healthier and is easy to accept by customers. After using the pollen yellow chocolate for a long period, immunity can be improved. The invention not only is beneficial to utilization of pollen resources in our country but also can increase additional values, and provides a new nutritional and healthy food, which is delicious in taste, good in quality and high in performance cost ratio, for the customers.
Description
Technical field
The invention belongs to nutritious and healthy food technical field, the yellow chocolate of pollen be specifically related to a kind of features good taste, being of high nutritive value.
Background technology
Pollen is the outer natural nutrition healthy food prevailing of Now Domestic, enjoys the good reputation of " complete nutrition product ", " concentrated nutrition element " in the world.It is the male sex-cell of plant.Pollen contain rich in protein (20%-40%) be beef, egg 3-5 doubly, but also containing carbohydrate, lipid, nearly 100 kinds of organized enzymes, 200 plurality of active ingredients such as more than 10 kind of flavones and active material, nucleic acid, polysaccharide, auxin, and nutrient balance, also do not have any wholefood to match in excellence or beauty with it at occurring in nature.
The health benefit of pollen comprises raising immunity, prevention and cure of cardiovascular disease, prevents and treats prostatitis, diabetes, protects liver, anti-ageing, regulates effect of the aspect such as endocrine and beauty treatment.
But for a long time, pollen resource is in and buries in idle waste state.Occupy first place in the world in China's pollen resource position, about there are 7,000,000 bee colonies in the whole nation, and every hive bee group can produce pollen 3-30 kilogram every year, with high yield meter, can produce pollen about 200,000 tons per year, but in recent years, annual export trade and interior pollen only about 3000 tons.Wherein, export about 1500 tons, Qian Lie Kang agreement that contracts a film or TV play to an actor or actress 1000 tons of pollen raw materials, all the other are the use of small lot pollen product.Below one of percentage only consuming China's pollen resource amount.
Commercially pollen product almost can't see supply, only has some apiculture companies to do retail selling with pollen raw material, pollen tablet.Though pollens nutrition enriches, can taste is bad, have green grass fishy smell, raw material pollen has again worm's ovum, germ contamination and impurity etc., is not suitable for consumer and directly eats.
Summary of the invention
For the above-mentioned problems in the prior art, the yellow chocolate of pollen the object of the present invention is to provide a kind of features good taste, being of high nutritive value.
Described a kind of pollen is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 10-40 part; Icing Sugar 30-50 part;
Milk powder 5-25 part; Cocoa butter 15-30 part;
Lecithin 0.1-0.3 part; Spices 0.05-0.2 part.
Described a kind of pollen is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 15-30 part; Icing Sugar 30-45 part;
Milk powder 5-20 part; Cocoa butter 15-25 part;
Lecithin 0.1-0.3 part; Spices 0.05-0.15 part.
Described a kind of pollen is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 15-25 part; Icing Sugar 35-45 part;
Milk powder 10-20 part; Cocoa butter 18-25 part;
Lecithin 0.1-0.2 part; Spices 0.05-0.12 part.
Described a kind of pollen is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 20-25 part; Icing Sugar 35-40 part;
Milk powder 10-15 part; Cocoa butter 20-25 part;
Lecithin 0.1-0.2 part; Spices 0.08-0.1 part.
Described a kind of pollen is yellow chocolate, it is characterized in that described spices is natural flower aroma spices or chocolate flavoring.
Described a kind of pollen is yellow chocolate, it is characterized in that described spices is Rosa Damascana or vanilla flavor.
Described a kind of pollen is yellow chocolate, it is characterized in that described pollen is the pollen through bionics techniques fermentation, and its sweat is be stored in honeycomb in hexagonal cells after similar honeybee gathers pollen, spits into the spontaneous fermentation state of a small amount of honey.First carry out cleaning impurity before pollen fermentation, comprise vanish sand and other foreign material, the pollen after fermentation through steps such as microwave drying, sterilizing, pulverizing, Crushing of Ultrafines, makes pollen become edible clean food materials again, and easily by human body is absorbed.
The yellow chocolate preparation method of described a kind of pollen, it is characterized in that preparation technology is as follows: after pollen, milk powder, Icing Sugar, cocoa butter, lecithin and spices being mixed in mixer, deliver in Chocolate Fine Milling Machine after five roller mill grindings to grain diameter is 15-30 μm, at 50-70 DEG C of temperature, fine grinding 24h-48h reaches the fineness required by chocolate.
The yellow chocolate preparation method of described a kind of pollen, is characterized in that described lecithin mixes with pollen, milk powder, Icing Sugar, cocoa butter and spices in mixer, or directly adds in Chocolate Fine Milling Machine together with grinder abrasive grains.
The yellow chocolate preparation method of described a kind of pollen, it is characterized in that described refiner temperature is 55-65 DEG C, the fine grinding time is 12-16h.
By adopting above-mentioned technology, compared with prior art, the present invention has following following effect:
1) the present invention before combination, first pollen carried out pretreatment, and process comprises cleaning impurity, fermentation and sterilization, drying and crushing, Crushing of Ultrafine etc., makes it to be suitable for carrying out deep processing as one of chocolate ingredients;
2) preparation technology of the present invention is adopted, composition such as cocoa butter, granulated sugar, milk powder, the lecithin etc. of pretreated pollen and traditional white chocolate are refined 24h-48h in Chocolate Fine Milling Machine at 50-70 DEG C, preferable temperature is 55-65 DEG C, the preferred fine grinding time is 12-16h, the material molecule of pollen and other compositions is interconnected mix, thus give the optimum state of color, smell, taste and shape, improve the yellow chocolate taste of pollen;
3) the present invention's yellow chocolate product of pollen of adopting this formula and technique to obtain, special taste, mouthfeel is good, instant, directly edible, through pollen and cocoa butter, granulated sugar, milk powder, the reasonable compatibility of lecithin etc., the nutritive value of each component complements each other, make the nutrition of this product abundanter, healthy, this product is with cocoa butter, milk powder etc. mask the smell of pollen, the yellow chocolate color and luster of this pollen is natural colour, there is mouthfeel be suitable for, fragrant and sweet good to eat, be easy to as consumer accepts, and after this product of Long-Time Service, effectively can improve immunity, Promote immunity organ (spleen, marrow, lymph node and thymus gland) growth, stop immunodepressant to the infringement of immune organ, accelerate the generation of antibody, also have prevention and cure of cardiovascular disease, anti-hypertrophy of the prostate and inflammation, anti-ageing, regulate the function such as endocrine and beauty treatment, especially a kind of high-grade chocolate product category newly started by pollens nutrition healthy food, both the utilization of China's pollen resource had been conducive to, turn increase added value, and provide a kind of delicious of fine quality for consumers in general, the new nutritious and healthy food that cost performance is high.
4) fermentation of pollen is spontaneous fermentation by the present invention, i.e. bionics techniques, imitates the yeastiness of pollen in honeycomb.Adopt the mixed liquor adding a certain proportion of honey and water in pollen, and at the incubator inside holding 48h of 37 DEG C, the probiotic bacteria in pollen is bred, to reach the effect that pollen removes part herbaceous taste and fishy smell, adopt microwave sterilization, reach dry object simultaneously, be different from the unsafe factor that existing Irradiating pollen sterilizing may exist.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but protection scope of the present invention is not limited in this:
Embodiment 1: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 20 parts; 50 parts, granulated sugar powder;
Milk powder 20 parts; Cocoa butter 15 parts;
0.1 part, lecithin; Rosa Damascana 0.2 part.
Its preparation method is as follows:
1) due to the pollen that pollen used is through bionics techniques fermentation, its sweat is be stored in honeycomb in hexagonal cells after similar honeybee gathers pollen, spits into the spontaneous fermentation state of a small amount of honey.First carry out cleaning impurity before pollen fermentation, comprise vanish sand and other foreign material, the pollen after fermentation through steps such as microwave drying, sterilizing, pulverizing, Crushing of Ultrafines, makes pollen become edible clean food materials again, and easily by human body is absorbed.
2) by above-mentioned parts by weight by pollen, milk powder, granulated sugar powder, after cocoa butter, lecithin etc. mix in mixer, through five take turns grinder grinding; make micronize; reach the particulate of 15-30 μ, deliver in refiner, all emulsifying materials; increase mobility; cocoa butter hydrogenation and increase frosting resistance, this machine roller and bottom land system granite are made, at 70 DEG C of temperature; the chocolate fine grinding through long-time 24h is reached, and reaction generates satiny fragrant and sweet mixing one thing.
After above-mentioned operation completes, move in constant temperature mixer, temperature during temperature adjustment reduction refining, the whole melting of cocoa butter, keeps 29-33 DEG C of uniform temperature, and fat is crystallization suitably, fills with mould, and cooling tunnel 7-14 DEG C (15-20 minute) packs.
Embodiment 2: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 30 parts; 40 parts, granulated sugar powder;
Milk powder 10 parts; Cocoa butter 25 parts;
0.3 part, lecithin; Rosa Damascana 0.05 part.
Preparation method is with embodiment 1, and wherein refining temperature is 50 DEG C, and the fine grinding time is 24h.
Embodiment 3: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 40 parts; Icing Sugar 30 parts;
Milk powder 25 parts; Cocoa butter 30 parts;
0.3 part, lecithin; Vanilla flavor 0.2 part.
Preparation method is with embodiment 1.
Embodiment 4: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 10 parts; Icing Sugar 30 parts;
Milk powder 5 parts; Cocoa butter 15 parts;
0.1 part, lecithin; Vanilla flavor 0.05 part.
Preparation method is with embodiment 1.
Embodiment 5: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 15 parts; Icing Sugar 45 parts;
Milk powder 20 parts; Cocoa butter 25 parts;
0.1 part, lecithin; Rosa Damascana 0.15 part.
Preparation method is with embodiment 1.
Embodiment 6: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 25 parts; Icing Sugar 35 parts;
Milk powder 20 parts; Cocoa butter 18 parts;
0.2 part, lecithin; Rosa Damascana 0.12 part.
Preparation method is with embodiment 1.
Embodiment 7: the yellow chocolate of a kind of pollen is made up of the component of following parts by weight:
Pollen 22 parts; Icing Sugar 38 parts;
Milk powder 12 parts; Cocoa butter 22 parts;
0.15 part, lecithin; Vanilla flavor 0.08 part.
Preparation method is with embodiment 1.
Application Example of the present invention: the clinical research of nutritious and healthy food has been carried out to the yellow chocolate of pollen of the present invention:
1.1 research objects recruit 27 people, wherein the 14 people male sex, 13 people women, measure the blood lipid level before and after medication.
1.2 high fat of blood object sampling conditions, TC >=230mg%, triglycerides >=130mg% or HDL-C, LDL-C exception person, one of three or more than one reach These parameters person, as alternative, the research object selected is stopped using other fat-reducing medicaments, former eating habit is constant, and 27 people take the yellow chocolate product of pollen of the present invention, and front and back measure Blood Lipid.
The yellow chocolate product consumption of 1.3 pollen: everyone every day 3 times, each 3 grams, take 3 months.
1.4 blood fat samplings, take front and back 60d and withdraw rear 30d, venous blood samples is once on an empty stomach, the same day separation of serum, be stored in-20 DEG C of refrigerators to be measured, be stored in-20 DEG C of refrigerators after HDL-C and LDL-C precipitating reagent precipitated the same day immediately to be measured, all blood samples after blood sampling in one week mensuration complete.
1.5 lipid assay ways
TC: probe into Processing high Iron and Sulfur acid colorimetric method (normal value 150-230mg/dl).TG: normal heptane-isopropyl alcohol-ACAC. colorimetric method (normal value < 100mg/dl).
Experimental result:
Reducing blood lipid clinical testing is carried out to 27 people, has found that pollen has certain effect for reducing fat, the results are shown in Table.
Hyperlipemia people takes the change (x ± s) of blood lipid level after pollen
| Project | Before taking medicine | Take medicine latter 2 months | After drug withdrawal 1 month |
| TC(mg%) | 207±33 | 175±47 ** | 167±27.7 ** |
| TG(mg%) | 236±132 | 168.8±118 ** | 149±108 * |
| HDL-C(mg/dl) | 57±18.7 | 70±11.6 ** | |
| LDL-C(mg/dl) | 360±64 | 379±83.7 | 331±87.4 |
With take before compare
*:
p< 0.05;
*:
p< 0.01
Result shows, take the yellow chocolate of pollen of the present invention and can reduce serum total cholesterol and triglycerides significantly, compared with before taking, significant difference (P < 0.01), and after withdrawing, TC, TG still keeps reduced levels, HDL-C takes after latter two months in rising trend, compared with before taking, there is significant difference, this result shows that the yellow chocolate of pollen has rising effect to antiatherogenic factor HDL-C, and to TC, TG has remarkable inhibitory action, thus prompting, the yellow chocolate of pollen can as health food that is middle-aged and old and hyperlipemia patient.
The yellow chocolate of pollen has good curative effect to preventing and treating hyperplasia of prostate.Zhejiang disease of old people research institute pollen yellow chocolate treatment benign prostatic hyperplasia: A report of 100 cases, age 49-72 year, average 61.7 years old, course of disease 1-15, average 6.2 years.Oral pollen is yellow chocolate, every day 3 times, each 1.5-2g, 1-8 month course for the treatment of, average 2.5 months.The results are shown in Table:
Pollen is to the curative effect of hyperplasia of prostate symptom
Before and after prostate treatment, size compares
100 routine patients with benign prostate hyperplasias, through the yellow chocolate treatment of pollen, efficiently reach 93%, and residual urine is efficient is 73.2%, and total effective rate reaches 95%.
Claims (10)
1. a pollen is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 10-40 part; Icing Sugar 30-50 part;
Milk powder 5-25 part; Cocoa butter 15-30 part;
Lecithin 0.1-0.3 part; Spices 0.05-0.2 part.
2. a kind of pollen according to claim 1 is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 15-30 part; Icing Sugar 30-45 part;
Milk powder 5-20 part; Cocoa butter 15-25 part;
Lecithin 0.1-0.3 part; Spices 0.05-0.15 part.
3. a kind of pollen according to claim 1 is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 15-25 part; Icing Sugar 35-45 part;
Milk powder 10-20 part; Cocoa butter 18-25 part;
Lecithin 0.1-0.2 part; Spices 0.05-0.12 part.
4. a kind of pollen according to claim 1 is yellow chocolate, it is characterized in that being made up of the component of following parts by weight:
Pollen 20-25 part; Icing Sugar 35-40 part;
Milk powder 10-15 part; Cocoa butter 20-25 part;
Lecithin 0.1-0.2 part; Spices 0.08-0.1 part.
5. a kind of pollen according to the arbitrary claim of claim 1-4 is yellow chocolate, it is characterized in that described spices is natural flower aroma spices or chocolate flavoring.
6. a kind of pollen according to the arbitrary claim of claim 1-4 is yellow chocolate, it is characterized in that described spices is Rosa Damascana or vanilla flavor.
7. a kind of pollen according to the arbitrary claim of claim 1-4 is yellow chocolate, it is characterized in that described pollen is the pollen through bionics techniques fermentation, first cleaning impurity is carried out before pollen fermentation, pollen after fermentation through steps such as microwave drying, sterilizing, pulverizing, Crushing of Ultrafines, makes pollen become edible clean food materials again.
8. the yellow chocolate preparation method of pollen, it is characterized in that preparation technology is as follows: after pollen, milk powder, Icing Sugar, cocoa butter, lecithin and spices being mixed in mixer, deliver in Chocolate Fine Milling Machine after five roller mill grindings to grain diameter is 15-30 μm, at 50-70 DEG C of temperature, fine grinding 24h-48h reaches the fineness required by chocolate.
9. the yellow chocolate preparation method of a kind of pollen according to claim 8, it is characterized in that described lecithin mixes with pollen, milk powder, Icing Sugar, cocoa butter and spices in mixer, or directly add in Chocolate Fine Milling Machine together with grinder abrasive grains.
10. the yellow chocolate preparation method of a kind of pollen according to claim 8, it is characterized in that described refiner temperature is 55-65 DEG C, the fine grinding time is 12-16h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410506571.2A CN104322845B (en) | 2014-09-28 | 2014-09-28 | A kind of yellow chocolate of pollen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410506571.2A CN104322845B (en) | 2014-09-28 | 2014-09-28 | A kind of yellow chocolate of pollen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104322845A true CN104322845A (en) | 2015-02-04 |
| CN104322845B CN104322845B (en) | 2017-08-01 |
Family
ID=52397779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410506571.2A Active CN104322845B (en) | 2014-09-28 | 2014-09-28 | A kind of yellow chocolate of pollen |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104322845B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230906A (en) * | 2015-08-27 | 2016-01-13 | 颍上县好圆食品有限公司 | Health-care chocolate |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174684A (en) * | 1995-08-18 | 1998-03-04 | 云南省林业科学院 | Pollen pini pinenut extract and preparation method |
| FR2832294A1 (en) * | 2001-11-20 | 2003-05-23 | Jean Paul Hugon | Confectionery and chocolate products can be enriched with natural vitamins by the addition of pollen |
| CN1435108A (en) * | 2002-12-09 | 2003-08-13 | 卢勇 | Pollen chocolate |
| CN1709141A (en) * | 2005-07-05 | 2005-12-21 | 杭州保灵有限公司 | Production method of water-soluble pollen |
| CN102894160A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Bee pollen chocolate and its preparation method |
-
2014
- 2014-09-28 CN CN201410506571.2A patent/CN104322845B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174684A (en) * | 1995-08-18 | 1998-03-04 | 云南省林业科学院 | Pollen pini pinenut extract and preparation method |
| FR2832294A1 (en) * | 2001-11-20 | 2003-05-23 | Jean Paul Hugon | Confectionery and chocolate products can be enriched with natural vitamins by the addition of pollen |
| CN1435108A (en) * | 2002-12-09 | 2003-08-13 | 卢勇 | Pollen chocolate |
| CN1709141A (en) * | 2005-07-05 | 2005-12-21 | 杭州保灵有限公司 | Production method of water-soluble pollen |
| CN102894160A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Bee pollen chocolate and its preparation method |
Non-Patent Citations (3)
| Title |
|---|
| 徐萍，等: "花粉系列产品", 《蜜蜂杂志》 * |
| 薛慧文，等: "《蜜蜂无公害饲养综合技术》", 31 December 2002, 中国农业出版社 * |
| 郑友军，等: "《新版休闲食品配方》", 31 January 2002, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105230906A (en) * | 2015-08-27 | 2016-01-13 | 颍上县好圆食品有限公司 | Health-care chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104322845B (en) | 2017-08-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101374424B1 (en) | Method for health food using rice bran and embryo and linseed | |
| CN103271160B (en) | Health preserving whole-cereal milk and preparation method thereof | |
| CN102965237B (en) | Mulberry-ganoderma fruit wine and production method thereof | |
| CN102228172B (en) | Process for preparing bean dreg and orange peel health-care sauce | |
| CN101810234A (en) | Health-care coffee drink and method for preparing same | |
| CN106359627A (en) | Preparation method of coffee-flavored vegetable protein drink | |
| CN102232419A (en) | Method for making polygonatum odoratum yoghurt | |
| CN106035900A (en) | Ginger tea and preparation method thereof | |
| CN107410674A (en) | A kind of largemouth bass liver of preventing and treating turns white the functional feed and preparation method thereof of lesion | |
| CN104171285B (en) | Contain milk cow forage of soybean lecithin oil and preparation method thereof | |
| KR102234999B1 (en) | Health food manufacturing method based on edible insects and health food manufactured by the same | |
| CN105482977A (en) | Water chestnut-sticky rice distilled liquor and making method thereof | |
| CN103315231A (en) | Nutritional oatmeal for preventing senile dementia and preparation method thereof | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN107028137A (en) | A kind of frying production method of Chinese Drug Gualouzi | |
| CN104322845B (en) | A kind of yellow chocolate of pollen | |
| KR101263200B1 (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN108402370A (en) | A kind of fermented type potato solid beverage and preparation method thereof | |
| CN107653147A (en) | The preparation method of solid rice wine | |
| CN102461721A (en) | Production technology of yam ice-cream | |
| CN106417609A (en) | Pumpkin seed oil and yellow peach breakfast milk | |
| CN105379842A (en) | Composite yoghourt and preparation method thereof | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN101791035B (en) | Freezing beverage containing mentha haplocalyx, cucumber and soya-bean milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |