CN1135896A - Full fruit juice nutrient spirit and its production - Google Patents
Full fruit juice nutrient spirit and its production Download PDFInfo
- Publication number
- CN1135896A CN1135896A CN 94110291 CN94110291A CN1135896A CN 1135896 A CN1135896 A CN 1135896A CN 94110291 CN94110291 CN 94110291 CN 94110291 A CN94110291 A CN 94110291A CN 1135896 A CN1135896 A CN 1135896A
- Authority
- CN
- China
- Prior art keywords
- lixiviate
- days
- aging
- chinese liquor
- fructus
- 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.)
- Pending
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A nutritive fruit juice spirit is made up of wolfberry fruit, safflower, haw, red jujube, hippophae rhamnoides fruit and raw spirit through immersion at a certain temp for a certain time, and mixing with edible alcohol and aged spirit, and features spirit taste, fruit juice nutrients and good enjoyment for drinking.
Description
The invention belongs to and brewage beverage, particularly a kind of full fruit juice nutrient spirit that Chinese liquor lixiviate dry fruit extracting juice blends and preparation method thereof that adopts.
Drinking is that China people are celebrating, the indispensable beverage of feast, and the annual up to ten million tons of the sales volume of wine are main consumer goodss of people's lives.Modern medicine proves that long-term excessive drinking can cause some untoward reaction and the side effect of body, as liver cirrhosis, gastritis, gastric ulcer, suppresses the central nervous system, causes control to reduce hypomnesis.Therefore adjust structure, the local flavor of Chinese liquor, for ensureing that people's health has certain meaning.The fruit assembled alcoholic drinks, be to get full fruit broken juice, concocted white spirit or ethanol after fermenting, be made into certain wine degree, add liquid glucose again, organic acid, essence, the distilled water allotment forms, this wine production is easy, cost is lower, can keep nutritional labeling in the fruit juice, but this wine is not through full fermentation, the inherent quality instability, and do not have Chinese liquor taste flavor health-care spirit, and be to adopt traditional distillation, make raw material add molten Ji and heat and blend again into Chinese liquor after concentrating, make the aminoacid in the raw material, vitamin, effective ingredient such as sugar destroy, and have influenced the nutritional labeling of health promoting wine, and mouthfeel, local flavor belongs to medicated wine, the mouthfeel that does not have Chinese liquor, local flavor is not suitable for healthy people and drinks.
The objective of the invention is to overcome above technical deficiency, and a kind of nutritional labeling that keeps full fruit is provided, and keep the mouthfeel of Chinese liquor, full fruit juice nutrient spirit of local flavor and preparation method thereof.
For achieving the above object, full fruit juice nutrient spirit and preparation method thereof is that the health fruit that the drug of choice food has both is a raw material, select Fructus Lycii for use, Flos Carthami, Fructus Crataegi, Fructus Jujubae, Fructus Hippophae, use oleo stock Chinese liquor in the lixiviate of uniform temperature time, the Fructus Lycii juice of lixiviate, Flos Carthami juice, hawthorn juice, Fructus Jujubae juice liquid, Fructus Hippophae juice is basic wine, blend edible ethanol and aging wine more in proportion, the mouthfeel that has kept Chinese liquor, local flavor, make and also contain abundant vitamin in the Chinese liquor, the trace element of needed by human body, protein, aminoacid, when drinking white spirit, not only can dredge muscle and invigorate blood circulation, and have alimentary health-care function.
Full fruit juice nutrient spirit and preparation method thereof, the dry fruit Fructus Lycii, Flos Carthami, Fructus Crataegi, Fructus Jujubae, Fructus Hippophae and the Chinese liquor that have both with the medicine food soak extraction of the juice by a certain percentage, make solable matter, as sugar, organic acid, pectin, tanning matter, enzyme, some closes nitrogen material, partial pigment, vitamin and most of inorganic salt are dissolved in the Chinese liquor, as basic wine, blend edible ethanol again, aging wine is to finished product
Contain abundant vitamin A, B, C, E, K, P etc. in dry fruit Fructus Lycii in the raw material, Flos Carthami, Fructus Crataegi, Fructus Jujubae, the Fructus Hippophae, wherein Vitamin C content is higher, be Fructus Mali pumilae 100-400 doubly, be the natural enemy of anticancer, also contain trace element zinc, ferrum, calcium, copper of needed by human body etc., protein and amino acid content are also quite abundant, contain the amino shuttle of 17-25 kind, total amount is 15-18%, and also containing human body simultaneously can not synthetic aminoacid, has higher healthy nutritive value.
Fructus Lycii has nourishing the liver to improve visual acuity, the functions such as yin nourishing of enriching blood, blood fat reducing, blood sugar lowering, raise immunity.
Triterpenes in the Fructus Crataegi, flavones ingredient have cholesterol reducing, reduce the positive spleen invigorating of effect taste such as hypertension, diuresis, calmness, appetite-stimulating indigestion-relieving.
Red date nutrient is abundant, is good fruit and medicine, in the bright Fructus Jujubae sarcocarp of every hectogram, contains the Vc300-600 milligram, and Vp and beta-carotene are also very abundant, and Vp can treat hypertension, has the spleen of increasing stomach reinforcing, the nourishing YIN and benefiting blood effect.
Fructus Hippophae has promoting blood circulation to remove blood stasis, relieving cough and resolving phlegm, relieving asthma be good for the stomach, promoting the production of body fluid to quench thirst, relieving dyspepsia, the hot antidiarrheal efficacy that disappears, but blood fat reducing simultaneously increases the myocardial preservation function, improves the lipoprotein content of serum high-density.
Characteristics of the present invention, one, getting food the medicine fruit, the medicine that have both is raw material, the feelings of the thing of getting it filled, with the flavor of food, food is borrowed the efficacy of a drug, and medicine helps the food prestige, complements each other; Its two, with Chinese liquor be the fruit extract, easy to operate, keep fruits nutrition to be worth; Its three, blend again into ethanol, Chinese liquor with lixiviate fruit base wine, kept mouthfeel, the local flavor of Chinese liquor, have both effective nutritional labeling of full fruit again; Its four, reduce the alcohol content of Chinese liquor, accelerating alcohol metabolism strengthens human body to alcoholic acid tolerance, helps the effective nutritional labeling in the absorption of human body nutrient spirit.
Specifically describe the present invention below in conjunction with accompanying drawing with embodiment.
Fig. 1 shows full fruit juice nutrient spirit preparation technology flow chart.
1, lixiviate
Take by weighing the fruit of Chinese wolfberry, safflower, hawthorn, red date, fructus hippophae and white Wine is respectively with 0.4-4: 6-95,0.5-5: 80-95,0.4-2: 1-3, 0.4-3: the ratio of 1-7,0.3-3: 1-7, in the container of the sterilization of packing into Stir, vessel port is airtight with paper and mud basin, 18-20 ℃ of temperature The lower lixiviate of degree.
(1), lixiviate fruit of Chinese wolfberry process, front 2 per 2 days of weeks stir 1 time, Stir weekly later on 1 time, got juice, again lixiviate in lixiviate 30-45 days The same ratio of the fruit of Chinese wolfberry, 2 lixiviates are got juice and are incorporated in 20 ℃ of constant temperature, Aging 40-45 days for subsequent use;
(2), lixiviate safflower process, in 1 week, opened container in per 2 days Stir 1 time, stir weekly later on 1 time, got juice in lixiviate 30-45 days, The same ratio of lixiviate safflower again, twice lixiviate got juice and is incorporated in 20 ℃ Constant temperature, aging 40-45 days are for subsequent use;
(3), lixiviate hawthorn process, in front 2 weeks, opened appearance in per 2 days Device stirs 1 time, stirs weekly later on 2 times, gets in lixiviate 30-45 days Juice; The same lixiviate ratio of lixiviate raw material hawthorn again, twice lixiviate got Juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days for subsequent use;
(4), lixiviate red date process, in front 2 weeks, opened appearance in per 2 days Device stirs 1 time, stirs 1-2 time weekly later on lixiviate 30-45 My god, get juice, the same lixiviate ratio of lixiviate raw material red date again, twice Lixiviate is got juice and is incorporated in 20 ℃ of constant temperature, and aging 35-40 days for subsequent use;
(5), lixiviate fructus hippophae process, in front 2 weeks, stirred in per 2 days 1 time, stir weekly later on 1 time, got juice in lixiviate 30-45 days, again The same lixiviate ratio of inferior lixiviate raw material fructus hippophae, 2 lixiviates are got juice and are closed And at 20 ℃ of constant temperature, aging 25-30 days for subsequent use.
2, blend
Take by weighing the matrimony vine subbase wine 1-4 of (weighing scale) of lixiviate, Safflower wine base 0.2-3, hawthorn base wine 0.5-4, red date wine base 0.3-6, Seabuckthorn wine base 1-8 blends edible alcohol 10, ageing wine 65-87, Ageing aging more than 30 days can to finished product. The full fruit juice of blending In the nutrient spirit, by aging storage, make low boiling hydrogen sulfide, sulphur Alcohol, dimethyl disulfide, methacrylaldehyde, free ammonia, eliminating peculiar smell. In storage Ethanol molecule and the big molecule of the intermolecular formation of lixiviate base wine are closed, Suppress the ethanol molecule activity. It is anti-that esterification takes place in pure and mild acid in the storing wine Should, acidity is reduced, to the butyric acid in the wine, valeric acid oxidative condensation, Get rid of peculiar smell, make full fruit juice nutrient spirit mellow, soft, fragrant.
The full fruit juice nutrient spirit physical and chemical index
The title unit content
Methanol g/100ml 0.003
Alcohols,fusel g/100ml 0.002
Ethanol %v/v 45
Alcoholic strength % 45.0 (± 1)
Sugar g/l≤250
Embodiment 1
The soft water washing is removed dry fruit Fructus Lycii, Flos Carthami, Fructus Crataegi, Fructus Jujubae, Fructus Hippophae and 60 ℃ of Chinese liquor of oleo stock of foreign body, ratio with 0.4kg: 6kg, 0.5kg: 80kg, 0.4kg: 1kg, 0.4kg: 1kg, 0.3kg: 1kg, the disinfectant container for stirring of packing into is even, vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature: Fructus Lycii, pro-stirs 1 time for 2 every days in week, stir weekly later on 1 time, lixiviate 30-45 days extracting juice, the same ratio of lixiviate Fructus Lycii once more, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days standby; Flos Carthami was opened container in per 2 days and is stirred 1 time in 1 week, stirs weekly later on 1 time, and lixiviate 30-45 days extracting juice, the same ratio of lixiviate Flos Carthami once more, 20 ℃ of constant temperature of 2 lixiviate extracting juice merging, aging 40-45 days are standby; Fructus Crataegi, pro-be in 2 weeks, opened container in per 2 days to stir 1 time, stir weekly later on 2 times, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Crataegi once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days are standby; Fructus Jujubae, pro-be in 2 weeks, opened container in per 2 days to stir 1 time, stir 1-2 time weekly later on, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Jujubae once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 35-40 days are standby; Fructus Hippophae, pro-be in 2 weeks, stirred in per 2 days time, stir weekly later on 1 time, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Hippophae once more, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 25-30 days are standby.
Take by weighing aging Fructus Lycii subbase wine 1kg, safflower wine base 0.2kg, Fructus Crataegi base wine 0.5kg, red date wine base 0.3kg, seabuckthorn wine base 1kg, blend into edible ethanol 10kg, aging wine 65kg, aging aging 30 above fills are to finished wine 100kg.
Embodiment 2
The soft water washing is removed dry fruit Fructus Lycii, Flos Carthami, Fructus Crataegi, Fructus Jujubae, Fructus Hippophae and 60 ℃ of Chinese liquor of oleo stock of foreign body, ratio with 4kg: 95kg, 5kg: 95kg, 2kg: 8kg, 3kg: 7kg, 3kg: 7kg, the disinfectant container for stirring of packing into is even, vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature: Fructus Lycii, pro-is in 2 weeks, stirred 1 time in per 2 days, stir weekly later on 1 time, lixiviate 30-45 days extracting juice, the same ratio of lixiviate Fructus Lycii once more, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days are standby; Flos Carthami in 1 week, was opened container in per 2 days and is stirred 1 time, stirs weekly later on 1 time, and lixiviate 30-45 days extracting juice, the same ratio of lixiviate Flos Carthami once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 is standby; Fructus Crataegi, pro-be in 2 weeks, opened container in per 2 days to stir 1 time, stir weekly later on 2 times, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Crataegi once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days are standby; Fructus Jujubae, pro-be in 2 weeks, opened container in per 2 days to stir 1 time, stir 1-2 time weekly later on, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Jujubae once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 35-40 days are standby; Fructus Hippophae, pro-be in 2 weeks, stirred 1 time in per 2 days, stir weekly later on 1 time, and lixiviate 30-45 days extracting juice, the same lixiviate ratio of lixiviate raw material Fructus Hippophae once more, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 25-30 days are standby.
Take by weighing aging Fructus Lycii subbase and spill 4kg, safflower wine base 3kg, Fructus Crataegi base wine 4kg, red date wine base 6kg, seabuckthorn wine base 8kg, blend into edible ethanol 10kg, aging wine 87kg, aging aging more than 30 days fill to finished wine.
Full fruit juice nutrient spirit medicine food has both, food is borrowed the efficacy of a drug, and medicine helps the food prestige, and its preparation method is extracting solution with Chinese liquor, the lixiviate dry fruit, keep the value of fruits nutrition,, blend ethanol, Chinese liquor again as basic wine, the mouthfeel, the local flavor that have kept Chinese liquor, have both effective nutritional labeling of full fruit again, drink full fruit juice nutrient spirit, mellow, soft, fragrant nourishing healthy.
Claims (2)
1, a kind of by the full fruit of Chinese liquor lixiviate, through blending full fruit juice nutrient spirit that forms and preparation method thereof, it is characterized in that full fruit juice nutrient spirit prescription (weight meter):
Raw material Fructus Lycii: Chinese liquor (〉=60 °) 0.4-4: 6-95
Flos Carthami: Chinese liquor (〉=60 °) 0.5-5: 80-95
Fructus Crataegi: Chinese liquor (〉=60 °) 0.4-2: 1-8
Fructus Jujubae: Chinese liquor (〉=60 °) 0.4-3: 1-7
Fructus Hippophae: Chinese liquor (〉=60 °) 0.3-3: 1-7
Ethanol (95% deodorize) 10
Aging wine 65-87
2, a kind of by the full fruit of Chinese liquor lixiviate, through blending full fruit juice nutrient spirit that forms and preparation method thereof, it is characterized in that the preparation method of full fruit juice nutrient spirit is as follows:
A, lixiviate
(1), it is even with the ratio of 0.4-4: the 6-95 disinfectant container for stirring of packing into soft water washing to be removed the Fructus Lycii of foreign body and Chinese liquor, vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature, stirred 1 time in per 2 days, stir lixiviate 30-45 days extracting juice, the same ratio of lixiviate Fructus Lycii once more later on weekly 1 time, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days standby;
(2), the soft water washing is removed the Flos Carthami and the Chinese liquor of foreign body, with the ratio of 0.5-5: 80-95, the disinfectant container for stirring of packing into is even, and vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature, in 1 week of lixiviate, opened container stirring 1 time, and stirred weekly later on 1 time in per 2 days, lixiviate 30-45 days extracting juice, the same ratio of lixiviate Flos Carthami once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days are standby;
(3), the soft water washing is removed the Fructus Crataegi and the Chinese liquor of foreign body, with 0.4-2: the 1-8 ratio, the disinfectant container for stirring of packing into is even, vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature in preceding 2 days of lixiviate, was opened container and is stirred 1 time in per 2 days, stir lixiviate 30-45 days extracting juice later on weekly 2 times; The same lixiviate ratio of lixiviate raw material Fructus Crataegi once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 40-45 days are standby;
(4), the soft water washing is removed the Fructus Jujubae and the Chinese liquor of foreign material, with 0.4-3: the 1-7 ratio, the disinfectant container for stirring of packing into is even, vessel port is airtight with paper and mud basin, and lixiviate under 18-20 ℃ of temperature is before lixiviate in 2 weeks, opening container in per 2 days stirs 1 time, stir 1-2 time weekly later on, lixiviate 30-45 days, extracting juice; The same lixiviate ratio of lixiviate raw material Fructus Jujubae once more, twice lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 35-40 days are standby;
(5), the soft water washing is removed the Fructus Hippophae and the Chinese liquor of foreign body, ratio with 0.3-3: 1-7, the disinfectant container for stirring of packing into is even, vessel port is airtight with paper and mud basin, lixiviate under 18-20 ℃ of temperature in 2 weeks, was stirred 1 time before lixiviate in per 2 days, stir lixiviate 30-45 days extracting juice later on weekly 1 time; The same lixiviate ratio of lixiviate raw material Fructus Hippophae once more, 2 times the lixiviate extracting juice is incorporated in 20 ℃ of constant temperature, and aging 25-30 days are standby;
B, blend
Take by weighing (weight meter) aging Fructus Lycii subbase wine 1-4, safflower wine base 0.2-3, Fructus Crataegi base wine 0.5-4, red date wine base 0.3-6, seabuckthorn wine base 1-8, edible ethanol 10, aging wine 65-87, blend to finished product the aging fill more than 30 days of aging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94110291 CN1135896A (en) | 1994-06-01 | 1994-06-01 | Full fruit juice nutrient spirit and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94110291 CN1135896A (en) | 1994-06-01 | 1994-06-01 | Full fruit juice nutrient spirit and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1135896A true CN1135896A (en) | 1996-11-20 |
Family
ID=5034271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94110291 Pending CN1135896A (en) | 1994-06-01 | 1994-06-01 | Full fruit juice nutrient spirit and its production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1135896A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110250311A1 (en) * | 2008-12-10 | 2011-10-13 | Harunobo Amagase | Formulations and methods for maintaining normal hormone levels |
| CN103289855A (en) * | 2013-03-07 | 2013-09-11 | 周慧丽 | A nutritional, kidney-tonifying and stasis-dispersing fruit and vegetable health wine and preparation methods thereof |
| CN104109609A (en) * | 2014-06-20 | 2014-10-22 | 枞阳县新长河食品发展有限责任公司 | Glutinous rice wine buckwheat juice beverage and preparation method thereof |
| CN106916718A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of delicate fragrance type nutrition fruity white wine and preparation method thereof |
-
1994
- 1994-06-01 CN CN 94110291 patent/CN1135896A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110250311A1 (en) * | 2008-12-10 | 2011-10-13 | Harunobo Amagase | Formulations and methods for maintaining normal hormone levels |
| CN103289855A (en) * | 2013-03-07 | 2013-09-11 | 周慧丽 | A nutritional, kidney-tonifying and stasis-dispersing fruit and vegetable health wine and preparation methods thereof |
| CN104109609A (en) * | 2014-06-20 | 2014-10-22 | 枞阳县新长河食品发展有限责任公司 | Glutinous rice wine buckwheat juice beverage and preparation method thereof |
| CN106916718A (en) * | 2017-05-12 | 2017-07-04 | 安徽省运酒厂集团有限公司 | A kind of delicate fragrance type nutrition fruity white wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN102559470B (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN103374488A (en) | Hybrid type fruit wine brewing method | |
| CN101099522A (en) | Tea fungus beverage and its preparing process | |
| CN104856153A (en) | Composite blueberry purple potato black kerneled rice lactic acid beverage and preparation method thereof | |
| CN103173314B (en) | Health-care wine | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN104017691B (en) | The brewing method of shizandra berry fruit wine | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN102370017B (en) | Green plum fruit tea and preparation method thereof | |
| CN1389562A (en) | Yunnan olive fruit wine | |
| CN1135896A (en) | Full fruit juice nutrient spirit and its production | |
| CN1332016C (en) | Dried granada brewing process | |
| CN102994358A (en) | Loquat fruit vinegar and vinegar beverage and brewing method | |
| CN105586203A (en) | A honeysuckle flower fruit liquor and a preparing method thereof | |
| CN1463636A (en) | Multifunctional vegetable juice and method for making same | |
| CN107629928A (en) | The blending process of STEVIA REBAUDIANA strawberry wine | |
| CN1088572C (en) | Haw ice tea drink and its preparing method | |
| CN1175747C (en) | Composite tea beverage | |
| CN1236558A (en) | Mare milk-fruit juice wine and brewing technology thereof | |
| CN1059838A (en) | Hedgehog hydnum-wild flower beverage | |
| CN104987985A (en) | Mulberry protoplasmic fruit wine | |
| CN1129085A (en) | Drink of Chinese flowering quince juice and preparation method thereof | |
| CN112823652A (en) | Corn peptide compound beverage containing kudzu root extract and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |