EP0907327A1 - Process for making expanded confectionery shapes - Google Patents
Process for making expanded confectionery shapesInfo
- Publication number
- EP0907327A1 EP0907327A1 EP97908344A EP97908344A EP0907327A1 EP 0907327 A1 EP0907327 A1 EP 0907327A1 EP 97908344 A EP97908344 A EP 97908344A EP 97908344 A EP97908344 A EP 97908344A EP 0907327 A1 EP0907327 A1 EP 0907327A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- composition
- expanding agent
- malt
- extruded
- incorporated
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 238000001125 extrusion Methods 0.000 claims abstract description 20
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 9
- 235000020162 malted milk drink Nutrition 0.000 claims abstract description 9
- 239000002075 main ingredient Substances 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000011230 binding agent Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009477 glass transition Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
Definitions
- This invention relates to a process for making confectionery and is more particularly concerned with a process for making expanded, malt- flavoured confectionery shapes such as balls and bars.
- a process for making expanded, malt-flavoured confectionery shapes comprising the steps of forming an extrudable edible composition containing malted milk and malt extract as main ingredients, extruding said composition with an incorporated expanding agent through a die to form an extruded length of expanded malt-flavoured confection, and subsequently forming the extruded length into the required shapes.
- the expanding agent may be incorporated into the composition by incorporating an expanding agent, e.g. a chemical expanding agent such as sodium or potassium bicarbonate or a fermenting agent such as a yeast, as an ingredient of the composition.
- an expanding agent e.g. a chemical expanding agent such as sodium or potassium bicarbonate or a fermenting agent such as a yeast
- a gaseous or vapourisable expanding agent e.g. gaseous or supercritical carbon dioxide or nitrogen or compressed air, may be incorporated into the composition by feeding such expanding agent into a pre-extrusion zone of an extruder used to extrude the composition.
- a gas e.g. air
- whipping the composition
- a combination of carbon dioxide injection and carbon dioxide released by decomposition of bicarbonate included in the composition for effecting the expansion of the confectionery during extrusion.
- a combination of a chemical expanding agent (by release of gas from a component of the composition) and direct injection into the composition within the extruder just prior to being extruded is a preferred procedure.
- bicarbonate can help to develop a caramelised flavour if this is required in addition to the malt flavour.
- the use of bicarbonate also helps to maintain the expanded state after extrusion because it decomposes relatively slowly.
- the preferred amount of bicarbonate is about 0.5 to 2 wt% (more preferably about 1 wt%) based on the total solids content of the composition being extruded.
- an acid in the composition is preferably in solid form and may be an acid such as malic acid, citric acid, tartaric acid or an acid salt (a salt of a strong acid and a weak base).
- the acid may typically be present in an amount of about 0.5 wt%.
- the bicarbonate being initially mixed in dry form with the other ingredients of the composition which is to be extruded, it is within the scope of the present invention for it to be added at a later stage to the extruder either in the form oi a powder or as a slurry or solution in water.
- the malted milk and malt extract are preferably provided in powder form.
- the composition to be extruded may contain, in addition to malted milk and malt extract and the optional expanding agent ingredient, skimmilk or wholemilk powder, glucose syrup, maltodextrin, vegetable oil or fat, starch, emulsifier and/or binding ingredients such as gluten, casein, pectin, gum and/or gelatin.
- the composition may further contain flavouring such as malt flavouring. Whilst many of these ingredients may be in liquid or dry form, the dry form is to be preferred.
- the moisture content can affect the temperature at which the bicarbonate starts to decompose. Water may be added to the extruder if required.
- the composition may be produced by thoroughly mixing the ingredients of the composition in a blender or a preconditioner before they are added to a feed zone of an extruder used for performing the extruding step. Water may be added separately to act as a temporary binder. The moisture content at this stage should generally not exceed about 10 wt% oi the total weight of the composition.
- the extrusion cooker may be of the single-screw or twin-screw type. If of the latter type, the screws may be co-rotated or counter- rotated, with co-rotation being preferred because it promotes improved mixing without introducing excess shear for this type of product and also because it can be operated at a relative high rpm which, combined with a positive pumping action, enables a high product throughput.
- an extrusion cooker of the screw type blending, introduction of the gaseous or vaporisable expanding agent, and partial expansion can be continuously performed. Expansion is completed as the extrudate is formed and moisture content is reduced as a result of heating during extrusion.
- Extrusion is preferably effected at an elevated temperature which does not exceed 100°C, and which is preferably maintained in the range of 40 to 70°C.
- the extrusion die may be of any desired shape depending upon the form required, for example circular or rectangular.
- the forming step effected on the extruded length to produce the required shapes may simply be a transverse cutting operation to cut the extrusion to the length required in the final confectionery product.
- the forming step may include cutting the extrusion into pieces of a length approximately equal to the width or diameter of the extrusion, coating the cut pieces with starch to prevent them from adhering to one another, and then subjecting such cut and coated pieces to vibration, tumbling or other procedure to convert the shape to a more nearly spherical shape.
- the shaped "balls" can then be transferred to a cooler, e.g. a cooling reel, where they are cooled to below the glass transition temperature to assist in setting the ball shape prior to drying to the required moisture content (e.g.
- the extruded length is fed to either a rotary-form die head or a chain form die head to produce near-spherical balls which are then cooled to below the glass transition temperature to set the shape, followed by drying to the required moisture content (e.g. up to 3 - 4 wt%, preferably 2 - 3 wt%).
- the near-spherical balls may be subjected to a heating operation to effect further expansion before being cooled and dried.
- the confectionery shapes may be sent for packaging or they may be subjected to a further procedure, for example enrobing with, for example, a chocolate coating composition.
- Carbon dioxide was injected at 250 psi (1.72 MPa) in section 8, before extrusion of the mass at 2760 kPa from section 9 through a circular die to form a continuous extruded length in the form of a rope.
- a gas seal was provided to prevent carbon dioxide introduced into section 8 from passing into earlier sections of the extruder upstream of section 8.
- the rope emerging from the die was passed under a starch feeder to be coated with starch before being cut by a spring-loaded knife producing small cylindrical pieces. These were transferred to a vibrating conveyor to form approximately spherical pieces which were then dried at 101°C for 35 minutes in a multipass dryer.
- a 50kg batch was weighed, blended and added to a Wenger TX52 extrusion cooker at a rate of 50 kg/hr as described in Example 1.
- Water was added to section 2 of the extruder at a rate of 1.3 kg/hr.
- the extruder shaft speed was 160 rpm and the extruder motor load was 46%.
- the temperature in sections 3 to 9 was maintained between 45 and 55°C.
- Carbon dioxide was injected at 2.07 MPa in section 8 before extrusion of the mass at 2760 kPa from section 9 through a rectangular (22.2mm x 1.78mm) die slot.
- the extruded ribbon was cut into 100mm long pieces and dried at 101°C for 25 minutes in a multipass dryer.
- Example 1 is repeated with the exception that the spherical pieces from the vibrating conveyor are dried for 20 minutes at 1 18°C in a rotary drying drum with perforated drying zones through which heated air is circulated under pressure. Following such drying, the spherical pieces are further dried in the multipass drier for 40 minutes at 82°C to remove about 0.5% moisture and increase crispness.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9605597.5A GB9605597D0 (en) | 1996-03-16 | 1996-03-16 | Process for making confectionery |
| GB9605597 | 1996-03-16 | ||
| PCT/GB1997/000716 WO1997034503A1 (en) | 1996-03-16 | 1997-03-14 | Process for making expanded confectionery shapes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0907327A1 true EP0907327A1 (en) | 1999-04-14 |
Family
ID=10790545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP97908344A Withdrawn EP0907327A1 (en) | 1996-03-16 | 1997-03-14 | Process for making expanded confectionery shapes |
Country Status (9)
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2241097T3 (es) * | 1997-12-02 | 2005-10-16 | Societe Des Produits Nestle S.A. | Materia en forma de polvo y procedimiento. |
| KR20010101499A (ko) * | 1999-01-15 | 2001-11-14 | 추후기재 | 팽창 식품의 제조방법 |
| US6479085B1 (en) * | 2000-06-19 | 2002-11-12 | Nestec S.A. | Effervescent candy bar |
| GB0027662D0 (en) * | 2000-11-13 | 2000-12-27 | Mars Uk Ltd | Expanded confectionery |
| USD508301S1 (en) | 2004-09-22 | 2005-08-16 | Qa Products, Inc. | Extruded confection |
| FR2890572B1 (fr) * | 2005-09-15 | 2007-12-07 | Clextral Soc Par Actions Simpl | Procede de preparation d'un produit en poudre. |
| AR051574A1 (es) * | 2004-09-22 | 2007-01-24 | Clextral | Procedimiento de preparacion de un producto en polvo |
| USD514273S1 (en) | 2004-12-23 | 2006-02-07 | Qa Products, Inc. | Extruded confection |
| USD514272S1 (en) | 2004-12-23 | 2006-02-07 | Qa Products, Inc. | Extruded confection |
| GB0506108D0 (en) * | 2005-03-24 | 2005-05-04 | Mars Inc | Edible foamed composition |
| USD527162S1 (en) | 2005-06-21 | 2006-08-29 | Qa Products, Inc. | Extruded confection |
| USD527161S1 (en) | 2005-06-21 | 2006-08-29 | Qa Products, Inc. | Extruded confection |
| USD527163S1 (en) | 2005-06-21 | 2006-08-29 | Qa Products, Inc. | Extruded confection |
| US20100104700A1 (en) * | 2008-10-27 | 2010-04-29 | Nestec S.A. | Confectionery product |
| GB0900551D0 (en) | 2009-01-14 | 2009-02-11 | Horton Richard | Ingestible compositions and processes of preparation |
| EP3808183A1 (fr) * | 2019-10-18 | 2021-04-21 | Savencia Sa | Biscuit de lait |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191500539A (en) * | 1915-01-13 | 1915-04-22 | Livingston A Thompson | Confection and Process of Making same. |
| US1666633A (en) * | 1926-02-15 | 1928-04-17 | Livingston A Thompson | Malted-milk product |
| FR889958A (fr) * | 1940-08-12 | 1944-01-25 | Procédé de fabrication de comprimés composés de lait desséché, de poudre de cacao ou de café et de sucre | |
| DE1192037B (de) * | 1960-04-12 | 1965-04-29 | Lactissa S A | Verfahren zur Herstellung von geniessbarer, schwammartiger und poroeser Trockenmilch |
| US3325295A (en) * | 1964-08-13 | 1967-06-13 | E J Brach & Sons | Method for producing expanded confections |
| DE2742083C2 (de) * | 1977-09-19 | 1982-11-18 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | Verfahren zur Herstellung von Milchprotein-Aufschlußprodukten |
| GB1561190A (en) * | 1977-12-20 | 1980-02-13 | Weetabix Ltd | Process for cooking and extruding food mixtures |
| FR2465421A1 (fr) * | 1979-09-19 | 1981-03-27 | Bel Fromageries | Nouveaux produits laitiers destines a la fabrication de produits de chocolaterie et procede de fabrication |
| AU1024883A (en) * | 1982-05-07 | 1984-07-12 | Pa Consulting Services Ltd. | Producing milk foam |
| JPS61205479A (ja) * | 1985-03-09 | 1986-09-11 | Ookura Syuzo Kk | 麹の製造法 |
| DD298818A5 (de) * | 1990-05-08 | 1992-03-12 | Humboldt-Universitaet Zu Berlin,De | Verfahren zur herstellung von malzartigen produkten aus getreideganzkorn fuer die bierherstellung sowie fuer den einsatz in brot- und backwaren |
-
1996
- 1996-03-16 GB GBGB9605597.5A patent/GB9605597D0/en active Pending
-
1997
- 1997-03-14 NZ NZ331859A patent/NZ331859A/xx unknown
- 1997-03-14 EP EP97908344A patent/EP0907327A1/en not_active Withdrawn
- 1997-03-14 ZA ZA9702239A patent/ZA972239B/xx unknown
- 1997-03-14 IN IN543MA1997 patent/IN183310B/en unknown
- 1997-03-14 AU AU20330/97A patent/AU2033097A/en not_active Abandoned
- 1997-03-14 WO PCT/GB1997/000716 patent/WO1997034503A1/en not_active Application Discontinuation
- 1997-03-14 AR ARP970101034A patent/AR006239A1/es unknown
- 1997-03-14 CA CA002248956A patent/CA2248956A1/en not_active Abandoned
Non-Patent Citations (1)
| Title |
|---|
| See references of WO9734503A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ331859A (en) | 1999-03-29 |
| ZA972239B (en) | 1997-09-17 |
| GB9605597D0 (en) | 1996-05-15 |
| WO1997034503A1 (en) | 1997-09-25 |
| IN183310B (enrdf_load_stackoverflow) | 1999-11-13 |
| AR006239A1 (es) | 1999-08-11 |
| CA2248956A1 (en) | 1997-09-25 |
| AU2033097A (en) | 1997-10-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| 17P | Request for examination filed |
Effective date: 19980912 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): CH DE ES FR GB IE IT LI NL |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
| 18D | Application deemed to be withdrawn |
Effective date: 20011002 |