EP1466833B1 - Aromatized closing element made of cork-type material - Google Patents
Aromatized closing element made of cork-type material Download PDFInfo
- Publication number
- EP1466833B1 EP1466833B1 EP04100916A EP04100916A EP1466833B1 EP 1466833 B1 EP1466833 B1 EP 1466833B1 EP 04100916 A EP04100916 A EP 04100916A EP 04100916 A EP04100916 A EP 04100916A EP 1466833 B1 EP1466833 B1 EP 1466833B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cork
- closing element
- containers
- type material
- closing
- 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
- 239000000463 material Substances 0.000 title claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 9
- 235000019568 aromas Nutrition 0.000 claims description 8
- 238000005899 aromatization reaction Methods 0.000 claims description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 244000263375 Vanilla tahitensis Species 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 238000005461 lubrication Methods 0.000 claims description 3
- 235000018553 tannin Nutrition 0.000 claims description 3
- 229920001864 tannin Polymers 0.000 claims description 3
- 239000001648 tannin Substances 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000006432 Carica papaya Species 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims description 2
- 235000001543 Corylus americana Nutrition 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 241000219492 Quercus Species 0.000 claims description 2
- 235000016976 Quercus macrolepis Nutrition 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims description 2
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 239000007799 cork Substances 0.000 abstract description 14
- 230000035807 sensation Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005108 dry cleaning Methods 0.000 description 1
- -1 during this step Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D39/00—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers
- B65D39/0005—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece
- B65D39/0011—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece from natural or synthetic cork, e.g. for wine bottles or the like
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D51/00—Closures not otherwise provided for
- B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2203/00—Decoration means, markings, information elements, contents indicators
- B65D2203/12—Audible, olfactory or visual signalling means
Definitions
- the present invention relates to an aromatized closing element made of a cork-type material for containers for foodstuffs according to the preamble of claim 1 and to a method for obtaining closing elements made of cork-type material for containers for foodstuffs.
- cork-type material in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
- the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
- a closing element according to the preamble of claim 1 is known from EP-A- 1 182 223.
- the purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
- the subject of the present invention is a closing element made of cork-type material comprising aromatizing substances in an adsorbed form.
- a further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
- the aromatization step is a final step of the process of making closing elements for foodstuff containers.
- the aromatization step is concomitant with a step of lubrication of the closing elements.
- an initial boiling step in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
- washing step in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
- the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
- a lubrication step in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
- aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
- corks undergo a packaging step, during which they are put into a container for packaging.
- aromatization step may be carried out in any of the steps listed above except for the dinking step.
- the aromatization step may be a step in itself set between two of the aforesaid steps.
- the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Closures For Containers (AREA)
- Wrappers (AREA)
- Food-Manufacturing Devices (AREA)
- Footwear And Its Accessory, Manufacturing Method And Apparatuses (AREA)
- Adornments (AREA)
Abstract
Description
- The present invention relates to an aromatized closing element made of a cork-type material for containers for foodstuffs according to the preamble of claim 1 and to a method for obtaining closing elements made of cork-type material for containers for foodstuffs.
- Here and in what follows, by "cork-type material" is meant, in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
- As is known, in assessing wine as a whole the olfactive impression that the consumer obtains when the bottle is opened is very important.
- In addition, the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
- The above arguments may also be applied equally well to other foodstuff containers or packages that usually have a cork-type closing element, such as for example of jam jars, containers for vegetables preserved in oil or for pre-prepared sauces. Also in these cases it may prove particular important for the closing element itself to possess a pleasant and captivating aroma. A closing element according to the preamble of claim 1 is known from EP-A- 1 182 223.
- The purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
- The subject of the present invention is a closing element made of cork-type material comprising aromatizing substances in an adsorbed form.
- As may appear clearly from what has been outlined above, with the present invention it will be possible to provide aromatizing closing elements for foodstuff containers, which, on account of this characteristic, will present an added value.
- A further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
- According to a preferred embodiment of the method of the present invention, the aromatization step is a final step of the process of making closing elements for foodstuff containers.
- According to a further preferred embodiment of the method of the present invention, the aromatization step is concomitant with a step of lubrication of the closing elements.
- Hereinafter there is provided, purely for purposes of illustration, a non-limiting example in order to enable a better understanding of the invention.
- There is carried out an initial boiling step, in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
- Following upon the boiling step, there is performed a step of stretching and seasoning, in which the cork is taken from the boiler and is spread out in appropriate environments.
- Next, there follows a dinking step, in which the cork is cut into strips that are dinked vertically, or else specific machines are used for cutting the cork into small cubes, and, in this way, the single-piece bottle top is obtained.
- Next, there follows a washing step, in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
- Following upon the washing step, the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
- This is followed by a lubrication step, in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
- Finally, the corks undergo a packaging step, during which they are put into a container for packaging.
- It should be emphasized how the aromatization step may be carried out in any of the steps listed above except for the dinking step.
- Alternatively, the aromatization step may be a step in itself set between two of the aforesaid steps.
- As regards tops for wine bottles, the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.
- Furthermore, both for white wines and for red wines suitable for ageing, of particular interest are the aromas of barrique tannins with characteristics of vanilla, coconut, liquorice, and oak.
Claims (7)
- A closing element made of cork-type material for containers for foodstuffs comprising aromatizing substances, characterized in that the aromatizing substances are in an adsorbed form.
- The closing element according to Claim 1, characterized in that it constitutes a top for a wine bottle.
- The closing element according to Claim 2, characterized in that said aromatizing substances impart an aroma selected from among the following aromas taken individually or in combination with one another: cocoa, chocolate, liquorice, hazel nut, vanilla, nutmeg, kiwi, apple, cherry, raspberry, melon, banana, apricot, mango, papaw, tomato, and pimento.
- The closing element according to Claim 3, characterized in that said aromatizing substances impart an aroma of barrique tannins with characteristics of vanilla, coconut, liquorice, and oak.
- A method for obtaining closing elements made of cork-type material for containers for foodstuffs, said method comprising an aromatization step in which aromatic substances are made to be adsorbed by the material forming the closing element.
- The method according to Claim 5, in which the aromatization step is a final step of the process for making closing elements for containers for foodstuffs.
- The method according to Claim 6, characterized in that the aromatization step is concomitant with a step of lubrication of the closing elements.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000174A ITTO20030174A1 (en) | 2003-03-07 | 2003-03-07 | FLAVORED CLOSING ELEMENT CONSTITUTED FROM CORK TYPE MATERIAL. |
| ITTO20030174 | 2003-03-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1466833A1 EP1466833A1 (en) | 2004-10-13 |
| EP1466833B1 true EP1466833B1 (en) | 2006-01-04 |
Family
ID=32866084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP04100916A Expired - Lifetime EP1466833B1 (en) | 2003-03-07 | 2004-03-05 | Aromatized closing element made of cork-type material |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1466833B1 (en) |
| AT (1) | ATE314977T1 (en) |
| DE (1) | DE602004000302D1 (en) |
| ES (1) | ES2256821T3 (en) |
| IT (1) | ITTO20030174A1 (en) |
| PT (1) | PT1466833E (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7629009B2 (en) | 2005-11-28 | 2009-12-08 | G3 Enterprises | Highly selective molecular confinement for the prevention and removal of taint in foods and beverages |
| US20100055245A1 (en) * | 2008-09-03 | 2010-03-04 | Pepsico, Inc. | Modifying Flavor Experience Via Aroma Delivery |
| US8474637B2 (en) | 2010-07-07 | 2013-07-02 | Pepsico, Inc. | Releasable entrapment of aroma using a polymeric matrix |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5496862A (en) * | 1993-05-05 | 1996-03-05 | Supreme Corq | Molded styrene block copolymer closure for a wine container |
| US6045833A (en) * | 1997-02-07 | 2000-04-04 | Landau; Steven M. | Receptacle having aromatic properties and method of use |
| AU8474498A (en) * | 1997-07-01 | 1999-01-25 | Supreme Corq | Bottle stopper made of synthetic material |
| US6102224A (en) * | 1997-12-17 | 2000-08-15 | Pepsico. | Aroma release bottle and cap |
-
2003
- 2003-03-07 IT IT000174A patent/ITTO20030174A1/en unknown
-
2004
- 2004-03-05 EP EP04100916A patent/EP1466833B1/en not_active Expired - Lifetime
- 2004-03-05 DE DE602004000302T patent/DE602004000302D1/en not_active Expired - Lifetime
- 2004-03-05 PT PT04100916T patent/PT1466833E/en unknown
- 2004-03-05 AT AT04100916T patent/ATE314977T1/en not_active IP Right Cessation
- 2004-03-05 ES ES04100916T patent/ES2256821T3/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| EP1466833A1 (en) | 2004-10-13 |
| PT1466833E (en) | 2006-05-31 |
| ES2256821T3 (en) | 2006-07-16 |
| ATE314977T1 (en) | 2006-02-15 |
| DE602004000302D1 (en) | 2006-03-30 |
| ITTO20030174A1 (en) | 2004-09-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6758101B2 (en) | Transparent beverage containing fruit flavors | |
| Perez-Cacho et al. | Processing and storage effects on orange juice aroma: A review | |
| Bellincontro et al. | Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine | |
| Hongsoongnern et al. | A lexicon for texture and flavor characteristics of fresh and processed tomatoes | |
| MX2011002325A (en) | Method of modifying flavour experience of a comestible by aroma delivery on the packaging thereof and comestible resulting therefrom. | |
| JP5800338B2 (en) | How to change the flavor of food | |
| Moreira et al. | Influence of packaging and aging on the red wine volatile composition and sensory attributes | |
| JP6775411B2 (en) | Beverage | |
| EP1466833B1 (en) | Aromatized closing element made of cork-type material | |
| Cosme et al. | Wine stabilisation: An overview of defects and treatments | |
| Maghoumi et al. | Influence of hot‐air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils | |
| Lechevalier | Packaging: principles and technology | |
| JP4468957B2 (en) | Tea beverage with improved flavor | |
| JP5162009B2 (en) | Umeshu-like alcoholic beverage production method | |
| BELTRÁN‐GONZÁLEZ et al. | Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | |
| JP6292770B2 (en) | Container-based alcoholic beverages for providing cocktail-based fresh and high-flavored alcoholic beverages | |
| WO2017221263A1 (en) | A method of stabilizing physiochemical properties and prolonging shelf life of tea | |
| Ramma | Post-harvest sulphur dioxide fumigation and low acid dip for pericarp colour retention and decay prevention on litchi | |
| JP5587378B2 (en) | Umeshu-like alcoholic beverage and method for producing the same | |
| CA2710871A1 (en) | Method for producing and packaging juice | |
| Costantini et al. | Application of dry-ice blasting for barrels treatment | |
| EP1606384A1 (en) | Container-packaged beverage, method for its production and beverage flavor-enhancing method | |
| JP7058353B1 (en) | Beverages containing xylooligosaccharides | |
| Gomez et al. | Flexible pouch process development and evaluation of pasteurized‐refrigerated mango slices | |
| US11363823B2 (en) | Method for preserving fresh juice of citrus fruits and pomegranates |
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 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR |
|
| AX | Request for extension of the european patent |
Extension state: AL LT LV MK |
|
| 17P | Request for examination filed |
Effective date: 20041103 |
|
| GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
| AKX | Designation fees paid |
Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR |
|
| GRAS | Grant fee paid |
Free format text: ORIGINAL CODE: EPIDOSNIGR3 |
|
| GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
| AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT;WARNING: LAPSES OF ITALIAN PATENTS WITH EFFECTIVE DATE BEFORE 2007 MAY HAVE OCCURRED AT ANY TIME BEFORE 2007. THE CORRECT EFFECTIVE DATE MAY BE DIFFERENT FROM THE ONE RECORDED. Effective date: 20060104 Ref country code: SK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: BE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: FI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: CH Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: NL Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: SI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: RO Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: PL Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: AT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: LI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 |
|
| REG | Reference to a national code |
Ref country code: GB Ref legal event code: FG4D |
|
| REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
| REG | Reference to a national code |
Ref country code: IE Ref legal event code: FG4D |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20060306 |
|
| REF | Corresponds to: |
Ref document number: 602004000302 Country of ref document: DE Date of ref document: 20060330 Kind code of ref document: P |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: MC Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20060331 Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20060331 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060404 Ref country code: BG Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060404 Ref country code: DK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060404 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060405 |
|
| REG | Reference to a national code |
Ref country code: PT Ref legal event code: SC4A Effective date: 20060320 |
|
| NLV1 | Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act | ||
| REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
| REG | Reference to a national code |
Ref country code: ES Ref legal event code: FG2A Ref document number: 2256821 Country of ref document: ES Kind code of ref document: T3 |
|
| ET | Fr: translation filed | ||
| PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
| 26N | No opposition filed |
Effective date: 20061005 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CZ Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 Ref country code: GR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060405 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: EE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: HU Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060705 Ref country code: TR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 |
|
| GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 20080305 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CY Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20060104 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20080305 |
|
| REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 13 |
|
| REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 14 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 20170213 Year of fee payment: 14 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: PT Payment date: 20170306 Year of fee payment: 14 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: ES Payment date: 20170214 Year of fee payment: 14 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: PT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20180905 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20180331 |
|
| REG | Reference to a national code |
Ref country code: ES Ref legal event code: FD2A Effective date: 20190904 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: ES Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20180306 |