DE29812970U1 - Composition of bread and other baked goods - Google Patents
Composition of bread and other baked goodsInfo
- Publication number
- DE29812970U1 DE29812970U1 DE29812970U DE29812970U DE29812970U1 DE 29812970 U1 DE29812970 U1 DE 29812970U1 DE 29812970 U DE29812970 U DE 29812970U DE 29812970 U DE29812970 U DE 29812970U DE 29812970 U1 DE29812970 U1 DE 29812970U1
- Authority
- DE
- Germany
- Prior art keywords
- bread
- baked goods
- starch
- composition
- goods according
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 title claims description 22
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims description 19
- 235000008429 bread Nutrition 0.000 title claims description 16
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000008107 starch Substances 0.000 claims description 14
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 239000000835 fiber Substances 0.000 claims description 10
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 4
- 235000021536 Sugar beet Nutrition 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 208000023275 Autoimmune disease Diseases 0.000 description 2
- 108010073032 Grain Proteins Proteins 0.000 description 2
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 201000006417 multiple sclerosis Diseases 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- -1 structural ones Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
Die Erfindung betrifft die Herstellung von Brot und anderen Backwaren mit diätischer Wirkung, insbesondere für die Ernährung von Patienten mit Autoimmmunerkrankungen. The invention relates to the production of bread and other baked goods with a dietary effect, in particular for the nutrition of patients with autoimmune diseases.
Es ist bekannt, Brote und andere Backwaren hinsichtlich der darin enthaltenen
Eiweißkomponenten für bestimmte diätische Anwendungen zu variieren.
In DE 34 04 381 wird z.B. vorgeschlagen, für Zöliakie-Patienten weitgehend
glutenfreie Backwaren herzustellen und dafür die Getreideproteine durch Sojamehl
und Frischquark zu ersetzen. Zur Herstellung von glutenfreiem Sauerteigbrot wird
gemäß DE 35 35 412 ein Trockensauer verwendet, in dem das Getreidemehl durch Maisstärke, Maismehl und Kastanienmehl substituiert ist. Mit der Substitution der
Getreidemehle wird der Proteingehalt in den erfindungsgemäß hergestellten Backwaren zwar reduziert, eine weitgehende Proteinfreiheit wird jedoch nicht
erreicht.It is known to vary breads and other baked goods with regard to the protein components they contain for specific dietary applications.
In DE 34 04 381, for example, it is proposed to produce baked goods for celiac patients that are largely gluten-free and to replace the grain proteins with soy flour and fresh quark. According to DE 35 35 412, a dry sourdough is used to produce gluten-free sourdough bread, in which the grain flour is replaced with corn starch, corn flour and chestnut flour. By substituting the grain flours, the protein content in the baked goods produced according to the invention is reduced, but a largely protein-free product is not achieved.
Solche Backwaren sind für Patienten mit Autoimmunerkrankungen und insbesondere mit Multipler Sklerose im besonderen, die sich streng eiweißlimitiert ernähren sollen, nicht geeignet.Such baked goods are not suitable for patients with autoimmune diseases and especially with multiple sclerosis, who are supposed to follow a strictly protein-restricted diet.
Um dieser Rahmenbedingung für diätische Ernährungsweisen zu entsprechen, sind Lebensmittel bereitzustellen, die außerordentlich eiweißarm sind und die dennoch die üblichen physiologischen Funktionen von Patienten, insbesondere von Patienten mit Multipler Sklerose, fördern. Für Brot und andere Backwaren bedeutet diese Forderung zugleich, daß die zu entwickelnden Backmischungen die Backfähigkeit der Teige und die Strukturbildung in den Produkten, die in den bekannten Backmischungen wesentlich durch die Getreideeiweiße bedingt werden, gewährleisten.In order to meet this basic requirement for dietary nutrition, foodstuffs must be made available that are extremely low in protein and yet promote the usual physiological functions of patients, especially patients with multiple sclerosis. For bread and other baked goods, this requirement also means that the baking mixes to be developed guarantee the baking ability of the dough and the structure formation in the products, which in the known baking mixes are essentially determined by the grain proteins.
Der Erfindung liegt die Aufgabe zugrunde, Zusammensetzungen für streng eiweißlimitierte Brote und andere Backwaren zu finden, die in besonderem Maße diätischen Erfordernissen für die Ernährung gerecht werden.The invention is based on the task of finding compositions for strictly protein-limited breads and other baked goods that particularly meet dietary requirements for nutrition.
Zur Lösung dieser Aufgabe wird vorgeschlagen, die geforderten ernährungsphysiologischen
Eigenschaften von Brot und anderen Backwaren hinsichtlich ihres Eiweißgehaltes durch Mischungen auf der Basis von Polysacchariden, darunter
strukturbildenden, als Ersatzstoffe für Getreidemehle zu erfüllen.
Als für den beabsichtigten Zweck geeignete Polysaccharide erweisen sich einerseits
solche, die natürlich zellstrukturiert sind und/oder andererseits solche, die in
wäßrigen Systemen helicale Strukturen bevorzugen und gelbildend wirken.To solve this problem, it is proposed to meet the required nutritional properties of bread and other bakery products with regard to their protein content by using mixtures based on polysaccharides, including structural ones, as substitutes for cereal flours.
Polysaccharides that are suitable for the intended purpose are, on the one hand, those that are naturally cell-structured and/or, on the other hand, those that prefer helical structures in aqueous systems and have a gel-forming effect.
In diesem Sinne sind Rezepturen aus zellstrukturierten Materialien wie Obst- und/oder Gemüsefasern sowie Rübenfasem und Stärken unterschiedlicher pflanzlicher Herkunft vorteilhaft, wenn diesen weitere Gelbildner wie Carboxymethylcellulose, Johannisbrotkernmehl, Xanthan u.a. zugesetzt werden.In this sense, recipes made from cell-structured materials such as fruit and/or vegetable fibers as well as beet fibers and starches of various plant origins are advantageous if additional gelling agents such as carboxymethylcellulose, locust bean gum, xanthan gum, etc. are added to them.
Es wurde gefunden, daß Xanthan in besonderer Weise geeignet is*t* die Funktion des Klebereiweißes in Getreidemehlen als Strukturbildner auszufüllen. Die Farbe der Gebäcke kann durch Fasern unterschiedlicher Herkunft und deren Mischungsanteil beeinflußt werden.It was found that xanthan is particularly suitable for fulfilling the function of gluten in cereal flours as a structure-forming agent. The color of the baked goods can be influenced by fibers of different origins and the proportion of fibers mixed into them.
Die Erfindung wird anhand nachfolgender Ausführungsbeispiele näher erläutert.The invention is explained in more detail using the following embodiments.
Die Backmischung setzt sich zusammen aus 85-90%, vorzugsweise 88,5% Maisstärke; 0,5-1%, vorzugsweise 0,9% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,7% Xanthan; 1,5-2,5%, vorzugsweise 1,8% Kochsalz; 3-4%, vorzugsweise 3,5% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix consists of 85-90%, preferably 88.5% corn starch; 0.5-1%, preferably 0.9% hydrogen carbonate; 1.5-2.5%, preferably 1.7% xanthan; 1.5-2.5%, preferably 1.8% table salt; 3-4%, preferably 3.5% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, wird das Gemisch verknetet. Die Teigreifezeit beträgt zwei Stunden. Der Backprozeß erfolgt unter üblichen Bedingungen.After adding a quantity of water that is roughly equivalent to the amount of starch, the mixture is kneaded. The dough is left to mature for two hours. The baking process takes place under normal conditions.
Die Backmischung setzt sich zusammen aus 85-90%, vorzugsweise 89% Kartoffelstärke mit einem Feuchtigkeitsgehalt < 10%; 0,1-1%, vorzugsweise 0,2% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,7% Kochsalz; 3-4%, vorzugsweise 3,8% Preßhefe; 3-4%, vorzugsweise 3,5% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix consists of 85-90%, preferably 89% potato starch with a moisture content < 10%; 0.1-1%, preferably 0.2% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan; 1.5-2.5%, preferably 1.7% table salt; 3-4%, preferably 3.8% pressed yeast; 3-4%, preferably 3.5% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge ,die in etwa der Menge der Stärke entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that corresponds approximately to the amount of starch, further processing takes place as in example
Die Backmischung setzt sich zusammen aus 77-82%, vorzugsweise 80,5% Maisstärke; 7-10%, vorzugsweise 7,9% Zuckerrübenfasern; 0,5-1%, vorzugsweise 0,8% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,8% Kochsalz; 3-4%, vorzugsweise 3,6% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix consists of 77-82%, preferably 80.5% corn starch; 7-10%, preferably 7.9% sugar beet fiber; 0.5-1%, preferably 0.8% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan gum; 1.5-2.5%, preferably 1.8% table salt; 3-4%, preferably 3.6% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that is approximately equal to the amount of starch, further processing takes place as in example
Die Backmischung setzt sich zusammen ausThe baking mix consists of
77-82%, vorzugsweise 80,5% Maisstärke* 77-82%, preferably 80.5% corn starch*
8-10%, vorzugsweise 8,5% Apfelfasern; 0,5-1%, vorzugsweise 0,8% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,2% Kochsalz; 3-4%, vorzugsweise 3,6% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.8-10%, preferably 8.5% apple fiber; 0.5-1%, preferably 0.8% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan; 1.5-2.5%, preferably 1.2% table salt; 3-4%, preferably 3.6% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that is approximately equal to the amount of starch, further processing takes place as in example
Die Backmischung setzt sich zusammen aus 77-82%, vorzugsweise 80,5% Maisstärke; 4-5%, vorzugsweise 4% Zuckerrübenfasern; 4-5%, vorzugsweise 4% an gereinigten Trestern, bevorzugt von Wildfrüchten, 0,5-1%, vorzugsweise 0,7% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,8% Kochsalz; 3-4%, vorzugsweise 3,6% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix is composed of 77-82%, preferably 80.5% corn starch; 4-5%, preferably 4% sugar beet fibers; 4-5%, preferably 4% of purified pomace, preferably from wild fruits, 0.5-1%, preferably 0.7% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan; 1.5-2.5%, preferably 1.8% table salt; 3-4%, preferably 3.6% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that is approximately equal to the amount of starch, further processing takes place as in example
Die Backmischung setzt sich zusammen aus 85-90%, vorzugsweise 80,5% Maisstärke; 7-10%, vorzugsweise 7,9% Johannisbrotkernmehl; 0,5-1%, vorzugsweise 0,8% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,7% Kochsalz; 3-4%, vorzugsweise 3,6% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix consists of 85-90%, preferably 80.5% corn starch; 7-10%, preferably 7.9% locust bean gum; 0.5-1%, preferably 0.8% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan gum; 1.5-2.5%, preferably 1.7% table salt; 3-4%, preferably 3.6% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that is approximately equal to the amount of starch, further processing takes place as in example
Die Backmischung setzt sich zusammen aus 35-70%, vorzugsweise 64% Maisstärke; 20-50%, vorzugsweise 24,5% Reismehl; 0,5-1%, vorzugsweise 0,7% Hydrogencarbonat; 1,5-2,5%, vorzugsweise 1,8% Xanthan; 1,5-2,5%, vorzugsweise 1,8% Kochsalz; 3-4%, vorzugsweise 3,6% Preßhefe; 3-4%, vorzugsweise 3,6% Saccharose; jeweils bezogen auf die Trockensubstanz.The baking mix consists of 35-70%, preferably 64% corn starch; 20-50%, preferably 24.5% rice flour; 0.5-1%, preferably 0.7% hydrogen carbonate; 1.5-2.5%, preferably 1.8% xanthan gum; 1.5-2.5%, preferably 1.8% table salt; 3-4%, preferably 3.6% pressed yeast; 3-4%, preferably 3.6% sucrose; each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspVichtVerfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that roughly corresponds to the amount of starch, continue processing as in example
Die Backmischung setzt sich zusammen aus 85-90%, vorzugsweise 89% Kartoffelstärke; 0,1-1%, vorzugsweise 0,2% Hydrogencarbonat; 0,5-1%, vorzugsweise 0,9% Xanthan; 0,5-1%, vorzugsweise 0,9% Carboxymethylcellulose; 1,5-2,5%, vorzugsweise 1,7% Kochsalz; 3-4%, vorzugsweise 3,8% Preßhefe; 3-4%, vorzugsweise 3,5% Saccharosejeweils bezogen auf die Trockensubstanz.The baking mix consists of 85-90%, preferably 89% potato starch; 0.1-1%, preferably 0.2% hydrogen carbonate; 0.5-1%, preferably 0.9% xanthan; 0.5-1%, preferably 0.9% carboxymethyl cellulose; 1.5-2.5%, preferably 1.7% table salt; 3-4%, preferably 3.8% pressed yeast; 3-4%, preferably 3.5% sucrose, each based on the dry matter.
Nach Zusatz einer Wassermenge, die in etwa der Stärkemenge entspricht, erfolgt die weitere Verarbeitung wie in BeispielAfter adding a quantity of water that is approximately equal to the amount of starch, further processing takes place as in example
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29812970U DE29812970U1 (en) | 1998-07-15 | 1998-07-15 | Composition of bread and other baked goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE29812970U DE29812970U1 (en) | 1998-07-15 | 1998-07-15 | Composition of bread and other baked goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE29812970U1 true DE29812970U1 (en) | 1999-03-25 |
Family
ID=8060169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE29812970U Expired - Lifetime DE29812970U1 (en) | 1998-07-15 | 1998-07-15 | Composition of bread and other baked goods |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE29812970U1 (en) |
-
1998
- 1998-07-15 DE DE29812970U patent/DE29812970U1/en not_active Expired - Lifetime
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R207 | Utility model specification |
Effective date: 19990506 |
|
| R081 | Change of applicant/patentee |
Owner name: VEREIN ZUR FOERDERUNG AGRAR- UND STADTOEKOLOGI, DE Free format text: FORMER OWNER: VEREIN ZUR FOERDERUNG AGRAR- UND, MAERKISCHE BACKSHOPS GUENTHER KG, , DE Effective date: 20011114 Owner name: VEREIN ZUR FOERDERUNG AGRAR- UND STADTOEKOLOGI, DE Free format text: FORMER OWNER: INSTITUT FUER AGRAR- UND STADTOEK, MAERKISCHE BACKSHOPS GUENTHER KG, , DE Effective date: 19990203 |
|
| R150 | Utility model maintained after payment of first maintenance fee after three years |
Effective date: 20011204 |
|
| R151 | Utility model maintained after payment of second maintenance fee after six years |
Effective date: 20040927 |
|
| R158 | Lapse of ip right after 8 years |
Effective date: 20070201 |