GB2265073A - Process for producing encapsulated foodstuff - Google Patents
Process for producing encapsulated foodstuff Download PDFInfo
- Publication number
- GB2265073A GB2265073A GB9309858A GB9309858A GB2265073A GB 2265073 A GB2265073 A GB 2265073A GB 9309858 A GB9309858 A GB 9309858A GB 9309858 A GB9309858 A GB 9309858A GB 2265073 A GB2265073 A GB 2265073A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- exudate
- chlorella
- concentrated
- resulting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 14
- 210000000416 exudates and transudate Anatomy 0.000 claims description 75
- 239000000843 powder Substances 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 42
- 241000195493 Cryptophyta Species 0.000 claims description 30
- 239000000284 extract Substances 0.000 claims description 29
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 26
- 235000013311 vegetables Nutrition 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 21
- 230000001256 tonic effect Effects 0.000 claims description 19
- 239000010685 fatty oil Substances 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 239000012053 oil suspension Substances 0.000 claims description 14
- 229930003427 Vitamin E Natural products 0.000 claims description 13
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 13
- 235000019165 vitamin E Nutrition 0.000 claims description 13
- 229940046009 vitamin E Drugs 0.000 claims description 13
- 239000011709 vitamin E Substances 0.000 claims description 13
- 229920000858 Cyclodextrin Polymers 0.000 claims description 12
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 12
- 235000019483 Peanut oil Nutrition 0.000 claims description 11
- 239000000312 peanut oil Substances 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 6
- 235000019485 Safflower oil Nutrition 0.000 claims description 6
- 235000005713 safflower oil Nutrition 0.000 claims description 6
- 239000003813 safflower oil Substances 0.000 claims description 6
- 240000000599 Lentinula edodes Species 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000054 fungal extract Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000013871 bee wax Nutrition 0.000 claims description 3
- 239000012166 beeswax Substances 0.000 claims description 3
- 239000010497 wheat germ oil Substances 0.000 claims description 3
- 241001116389 Aloe Species 0.000 claims description 2
- 235000011158 Prunus mume Nutrition 0.000 claims description 2
- 244000018795 Prunus mume Species 0.000 claims description 2
- 235000011399 aloe vera Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims 1
- 229940067606 lecithin Drugs 0.000 claims 1
- 235000010445 lecithin Nutrition 0.000 claims 1
- 239000000787 lecithin Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 63
- 239000004615 ingredient Substances 0.000 description 23
- 239000007858 starting material Substances 0.000 description 22
- 238000000605 extraction Methods 0.000 description 17
- 241000233866 Fungi Species 0.000 description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 9
- 239000000084 colloidal system Substances 0.000 description 9
- 229940083466 soybean lecithin Drugs 0.000 description 9
- 108010010803 Gelatin Proteins 0.000 description 8
- 229920000159 gelatin Polymers 0.000 description 8
- 239000008273 gelatin Substances 0.000 description 8
- 235000019322 gelatine Nutrition 0.000 description 8
- 235000011852 gelatine desserts Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 230000009965 odorless effect Effects 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 239000007901 soft capsule Substances 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- -1 N-1 Chemical class 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000007903 gelatin capsule Substances 0.000 description 2
- 239000011874 heated mixture Substances 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000249214 Chlorella pyrenoidosa Species 0.000 description 1
- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 description 1
- 240000009108 Chlorella vulgaris Species 0.000 description 1
- 235000007089 Chlorella vulgaris Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000195648 Pseudochlorella pringsheimii Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Obesity (AREA)
- Hematology (AREA)
- Diabetes (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Fodder In General (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
1 1 TROCESS FOR PRODUCING ENCAPSULATED FOODSTUM' 2265073 The present
invention relates to a process for producing a Chlorella- containing foodstuff.
Chlorella is a genus of single cell algae which grow in fresh water. The cells contain protein in a large amount and can be used to promote the growth of animals or microorganisms, to flavour foods and to remove foreign odour from foods. A hot water extract of Chlorella algae has a wide range of applications, because it has such grqwth promoting and flavouring effects and is liquid.
Various products utilizing Chlorella algae have been developed. Typical of them are products made by blending a dry powder of Chlorella algae with a garlic powder and inolding the blend into a tablet; noodles and processed marine products containing a hot water extract of Chlorella algae used as a flavouring component and a quality improving agent during production thereof; and health food products made by incorporating a dry powder or hot water extract of Chlorella algae into vegetable edible fatty oilg and encapsulating the resulting material into a gelatin capsule.
In many cases, however, known Chlorella products can be difficult to produce and suffer the disadvantage that the effective ingredients of Chlorella algae are not necessarily retained in a stable manner. When making a health food product using Chlorella algae in combination with other medicinal starting materials, it is important to stably and effectively retain the medicinal ingredients of individual starting materials.
The invention seeks to provide a process for producing a foodstuff or health product using Chlorella algae in which the effective ingredients of Chlorella algae and other medicinal starting materials are stably retained. Accordingly the invention provides a process for producing Chlorella-containing foodstuff which comprises: - (A)(i) preparing a dry powder by adding a a concentrated exudate of hot water extract of Chlorella algae and a concentrated exudate of a hot water fungal extract to a clathration material, blending and drying; or (ii) preparing dry powders by separately adding concentrated exudates as defined under (i) to separate aliquots of a clathration material, blending and drying; (B) homogeneously mixing the dry powder(s) from step (A) with (i) an exudate or dry powder of a tonic medicinal vegetable or (ii) a slurry obtained by grinding a tonic medicinal vegetable and Chlorella algae in the optional presence of vitamin E oil, and an edible fatty oil to provide an oil-suspension; and (C) encapsulating the oil-suspension to provide a soft capsuled foodstuff.
The process of the present invention is capable of producing a product containing effective ingredients of Chlorella algae, fungi and tonic medicinal vegetables stably retained and preserved therein. Further, the product has a 3 peculiar property in that the soft capsule cannot be swelled, even if it contains an exudate of a tonic medicinal vegetable having a relatively large content of moisture, because it contains a large amount of an edible fatty oil having a cholesterol reducing effect and each of the ingredients is homogeneously dispersed.
The Chlorella-containing fatty oil foodstuff produced in accordance with the invention can be-eaten by itself as a health food, or can be used as a flavouring element for foods or as a cooking material for oily foods such as vegetable frices. It can be utilised when camping or as an emergency ration since it is readily portable.
In the present invention, an edible fatty oil is suitably used in a relatively large amount with respect to the other starting materials, namely the concentrated exudate of a hot water extract of Chlorella algae, the concentrated exudate of a hot water extract of fungi and the exudate, dry powder or slurry of tonic medicinal vegetable, so that the soft capsule is not subjected to a change, such as swelling or dissolution by moisture present in the other starting materials, which might cause the capsule to break. In this way also the product can be made suitable for use in cooking and particularly in frying.
The hot water extract of the Chlorella algae may suitably be produced by subjecting an aqueous suspension of fresh Chlorella algae from an aerobic mass cultivation under light to a heat treatment at a temperature of so to 1000C, - 4 say for 15 to 20 minutes, followed by fractionation of the algae. Typical of the Chlorella algae are single cell algae growing in fresh water such as Chlorella pyrenoidosa, Chlorella vulgaris, Chlorella ellipsoidea and Senedesmus.
The hot water extract of Chlorella algae contains effective polysaccharides such as N-1, 3 glucan and acidic rhamnan. Alternatively, the hot water extract of Chlorella algae may be produced by adding water to Chlorella algae p6wder in an amount about four times more than such powder, and. subjecting the mixture to a heat treatment at a temperature of 50 to 1200C, say for about one hour or more and then to a slow extraction treatment.
The hot water fungal extract may be a hot water extract of fungus body, dry fungi or fungus body powder.
For example, use may be made of a hot water-extract produced by adding water to fungus body powder in an amount four times more than such powder and subjecting the mixture to a prolonged heat treatment at a temperature of 45 to 1200C, preferably for 5 t o 7 hours. The word "fungi or fungus" refers, for example, to a polypore, kawaratake, shiitake and other edible mushrooms.
The tonic medicinal vegetable used may be any medicinal vegetable which has a nutritive tonic effect, but_ especially preferred are garlic, ginseng, aloe, ume (Japanese spicot), prickly shrub of the family Aradiaceae, and adlay. The tonic medicinal vegetable may be used in the form of the vegetable itself, an exudate or dry powder. The word "exudate" refers to leached liquids resulting from leaching of a tonic medicinal vegetable by a usual method and slurry-like exudates resulting from grinding in a colloid mill, and the word "dry powder" refers to a powder resulting from a pretreatment of a vegetable, followed by hot air drying, freeze drying or spray drying, or a powder resulting from drying an exudate.
Each of the hot water extracts of the Chlorella algae and fungi can be independently concentrated into a slurry-like concentrated exudate in a concentrator, and the exudates can then be blended in a blender, preferably under a humidified and depressurised condition, together with a clathration material, preferably a cyclodextrin, to form a clathrate blend. The blend is dried to provide a dry powder (A)(i).
Alternatively separate dry powders (A)(ii) are prepared in a similar manner. It is preferred that the or each clathrate blend is used in a pulverised form obtained by drying in a dryer to the extent of a defined moisture content, followed by pulverisation.
The tonic medicinal vegetable preferably is used in the form of a slurrylike exudate resulting from grinding each vegetable or its exudate powder in the optional presence of vitamin E oil in a colloid mill. In the case of (B)(ii) a slurry is prepared by grinding a vegetable and Chlorella algae in the optional presence of vitamin E oil.
Edible oils which may be used include peanut oil, sesame oil, wheat germ oil, rapeseed oil, soybean oil, coconut oil, safflower oil, beeswax, and other edible fatty oils. These oils may be used singly or as mixtures of two or more of them. When mixtures of the edible oils are used it is preferred that they are used in the form of an oil emulsified material produced by heating a mixture of edible oils, optionally adding a heated and dissolved soybean lecithin thereto, and stirring and mixing the mixture by a homomixer and cooling it to room temperature.
To mix the effective ingredient containing materials of Chlorella algae, fungi and tonic medicinal vegetables homogeneously with the edible fatty oil, the dry powder(s) of the clathrate blend(s), the exudate, dry powder or slurry of the tonic medicinal vegetable and the edible fatty oil may be homogeneously stirred and mixed in a mixer. The sequence in which the individual starting materials are mixed is not particularly limited, but when the material containing the tonic medicinal vegetable is an exudate, it is preferred that the exudate is homogeneously mixed with the edible fatty oil and the resulting suspension is then mixed with the dry powder(s) of the clathrate blend(s). When the material containing the tonic medicinal vegetable is a dry powder, it is preferred that the dry powder is mixed with the dry powder(s) of the clathrate blend(s) and then the resulting mixture is homogeneously mixed with the edible fatty oil. When a slurry-like starting material resulting from grinding of the tonic medicinal vegetable and - 7 Chlorella algae is used it preferably is homogeneously mixed with the edible fatty oil in the presence of a vitamin E oil and then the dry powder(s) of the clathrate blend(s) is/are homogeneously mixed with the resulting suspension in the oil. Concurrent homogeneous mixing of the various starting materials may also be employed.
Thus-obtained starting mixture is then passed through a proper mesh strainer and degassed in a-deaerator, following which the resulting mixture is encapsulated into a soft capsule such as a soft gelatin capsule.
When the exudate of the tonic medicinal vegetable is a leached liquid, it can be also used as a spray-dried material, but this is expensive, because water is present in a large amount in the leached liquid. Therefore, it is preferred that with or without dry powders of Chlorella algae and/or tonic medicinal vegetable added, the leached liquid is adsorbed to an edible powder such as laptose or starch and the resulting material is powdered. The edible powder such as lactose or starch is used in order to absorb water in the leached liquid and has no adverse effect on the soft capsule, but serves merely as a bulking filler and an excipient.
It should be noted that the proportion of each effective ingredient derived from Chlorella algae, fungi and tonic medicinal vegetable relative to the edible fatty oil is not particularly limited.
The present invention will now be described in more detail by way of Examples. Example 1 Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately, 400 1 of water was mixed with 25 kg of dried kawaratake, and the resulting mixture was subject to an extraction of effective ingredients is a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate. A clathration material, cyclodextrin 9.5 kg, was added to these concentrated exudates, and the resulting mixture was subjected to clathration blending in a blender. The blend was dried in a drier and pulverised in a pulveriser to provide a starting mixed exudate material. 20 A mixture-of 8.5 kg of a dry powder of ginseng and 8.5 kg of an exudate powder of odorless garlic was ground together with 15 kg of a natural vitamin E oil in a colloid mill to provide 32 kg of a slurry-like exudate starting material. The individual starting materials produced in the above manner were added to 210 kg of peanut oil containing 15 kg of soybean lecithin added thereto, and the resulting - 9 mixture was stirred and mixed to provide a material to be encapsulated. The resulting oil-suspension was encapsulated with soft gelatin to provide an encapsulated product. Example 2 Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrate-d about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately 400 1 of water was mixed with 25 kg of dried s'hiitake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 tines in a concentrator to provide a slurry-like concentrated exudate. A clathration material, cyclodextrin 9.5-kg, was added to these concentrated exudates, and the resulting mixture was subjected to clathration blending in a blender." 20 The blendwas dried in a drier and pulverised in a pulveriser to provide a starting mixed exudate material. A mixture of 9.5 kg of an exudate of garlic and 9.5. kg of an exudate powder of adlay was ground together with 20 kg of a natural vitamin E oil in a colloid mill to provide 39 kg of a slurry-like starting exudate material.
The individual starting materials produced in the above manner were mixed with an oil-emulsified material -10 resulting from addition of soybean lecithin to a heated mixture of sesame oil and peanut oil to provide a homogeneous mixture which was then degassed in a deaerator. The resulting oil-suspension was encapsulated with soft 5 gelatin to provide an encapsulated product. Example 3 Water 300 1 was mixed with a powder of a light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately, 400 1 of water was mixed with 25 kg of dried kawaratake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
A clathration material, cyclodextrin 4.5 kg, was added to each of these concentrated exudates, and each resulting mixture was subjected to a clathration blending in a blender. Then, each blend was dried in a drier and pulverised in a pulveriser to provide individual starting exudate materials.
A mixture of 8.5 kg of a dry powder of ginseng and 8.5 kg of an exudate powder of odorless garlic was ground together with 15 kg of a natural vitamin E oil in a colloid - 11 mill to provide 32 kg of a slurry-like exudate starting material.
The individual starting materials produced in the above manner were added to 210 kg of peanut oil containing 15 kg of soybean lecithin added thereto, and the resulting mixture was stirred and mixed to provide a material to be encapsulated. The resulting oil-suspension was encapsulated with soft gelatin to provide an encapsulated product. Example 4 Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. Then, the resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately, 400 1 of water was mixed with 25 kg of dried shiitake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 2d times in a concentrator to provide a slurry-like concentrated exudate.
A clathration material, cyclodextrin 4.5 kg, was added to each of these concentrated exudates, and each resulting mixture was subjected to a clathration blending in a blender.
Then, each blend was dried in a drier and pulverised in a pulveriser to provide individual starting - 12 exudate materials.
A mixture of 9.5 kg of an exudate of garlic and 9.5 kg of an exudate powder of adlay was ground together with 20 kg of a natural vitamin E oil in a colloid mill to provide 5 39 kg of a slurry-like starting exudate material.
The individual starting materials produced in the above manner were mixed with an oil-emulsified material resulting from addition of soybean lecithin to a-heated mixture of sesame oil and peanut oil to provide a _ homogeneous mixture which was then degassed in a deaerator. The resulting oil-suspension was encapsulated with soft gelatin to provide an encapsulated product. Example 5 Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. Then, the resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately, 400 1 of water was mixed with 25 kg of dried kawaratake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like 25 concentrated exudate.
A clathration material, cyclodextrin 9.5 kg, was added to these concentrated exudates, and while being warned and depressurised, the resulting mixture was subjected to a clathration blending in a blender. Then, the blend was dried in a drier and then pulverised in a pulveriser to provide 14 kg of a starting mixed-exudate material.
A mixture of 8.5 kg of a dry powder of ginseng, 8.5 kg of an exudate powder of odorless garlic, 15 kg of prickly shrub of the family Aradiaceae and 90 kg of a photo synthesized Chlorella powder was ground together-with 15 kg of a natural vitamin E oil in a colloid mill to provide 142 kg of a slurry-like starting exudate material.
The individual starting materials produced in the above manner were added to 210 kg of an oil-emulsified starting material formed by mixing 28 kg of peanut oil with 15 kg of soybean lecithin in a homomixer and adding 167 kg of safflower oil, and the resulting mixture was homogeneously stirred and mixed to provide 366 kg of an oil suspension. Then, the oil suspension was degassed in a deaerator and then encapsulated with soft gelatin to provide a Chlorella-containing fatty oil encapsulated product.
Example 6
Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. Then, the resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like starting concentrated exudate material.
Separately, 400 1 of water was mixed with 25 kg of - 14 dried shiitake and 10 kg of kawaratake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide 5 a slurry-like starting concentrated exudate material.
A clathration material, cyclodextrin 10.5 kg, was C added to these concentrated exudates, and the resulting mixture was subjected to a clathration blending i-n a blender while being warmed and depressurised. Then, the blend was dried in a drier and pulverised in a pulveriser to provide 16 kg of a starting mixed exudate material.
Further, a mixture of 130 kg of photo-synthesized Chlorella powder, 9.5 kg of an exudate of garlic, 9.5 kg of an exudate powder of adlay and 10.5 kg of prickly shrub of the family Aradiaceae was ground little by little together with 25 kg of a natural vitamin E oil in a colloid mill to provide 184.5 kg of a slurry- like starting exudate material.
The individual starting materials produced in the above manner were homogeneously mixed with 184 kg of a viscous oil mixture, i.e. an oil-emulsified starting material resulting from heating and mixing of 28 kg of sesame oil, 28 kg of purified peanut oil, 18 kg of safflower oil afid 18 kg of soybean lecithin using a homomixer. Then,_ the mixture was degassed in a deaerator. 384.5 kg of the resulting oil-suspension was encapsulated with soft gelatin to provide Chlorella-containing fatty oil food product.
- is - Example 7
Water 300 1 was mixed with a powder of light cultured Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. Then, the resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
Separately, 400 1 of water was mixed with 25 kg of dried kawaratake, and the resulting mixture was suljected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like concentrated exudate.
A clathration material, cyclodextrin 4.5 kg, was added to the former of these concentrated exudates, and cyclodextrin 5 kg was added to the latter of these concentrated exudates, and while being warmed and_ depressurised, each of the resulting mixtures was subjected to clathration blending in a blender. Then, the blends werb dried in a drier and then pulverised in a pulveriser to provide 6.5 kg and 7.5 kg of the respective starting exudate materials.
A mixture of 8.5 kg of a dry powder of ginseng, 8.5_ kg of an exudate powder of odorless garlic, 15 kg of prickly shrub of the family Aradiaceae and 90 kg of a photosynthesized Chlorella powder was ground together with 20 kg of a natural vitamin E oil in a colloid mill to provide 142 kg of a slurrylike starting exudate material.
The individual starting materials produced in the above manner were added to 210 kg of an oil-emulsified starting material formed by mixing 28 kg of peanut oil with 15 kg of soybean lecithin in a homomixer and adding 167 kg of safflower oil, and the resulting mixture was homogeneously stirred and mixed to provide 366 kg of an oil suspension. The oil suspension was degassed in a deaerator and then encapsulated with soft gelatin to provide a Chlorella-containing fatty oil encapsulated product. Example 8 Water 300 1 was mixed with a powder of light synthesised Chlorella 30 kg, and the mixture was subjected to an extraction of effective ingredients in a hot water extractor. Then, the resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like starting concentrated exudate material.
Separately, 450 1 of water was mixed with 25 kg of dried shiitake and 10 kg of kawaratake, and the resulting mixture was subjected to an extraction of effective ingredients in a hot water extractor. The resulting extract was concentrated about 20 times in a concentrator to provide a slurry-like starting concentrated exudate material.
A clathration material, cyclodextrin 5.5 kg, was added to the former of these concentrated exudates, and cyclodextrin 5 kg was added to the latter of these concentrated exudates, and each resulting mixture was subjected to clathration blending in a blender while being - 17 warmed and depressurised. Then, each blend was dried in a drier and pulverised in a pulveriser to provide 7.5 kg and 8 kg of the respective starting exudate materials.
Further, a mixture of 130 kg of photo-synthesized Chlorella powder, 9.5 kg of an exudate of garlic, 9.5 kg of an exudate powder of adlay and 10.5 kg of prickly shrub of the family Aradiaceae was ground little by little together with 25 kg of a natural vitamin E oil in a colloi7d mill to provide 184.5 kg of a slurry-like starting exudate. inaterial.
The individual starting materials produced in the above manner were homogeneously mixed with 226 kg of a viscous oil mixture, i.e. an oil-emulsified starting material resulting from heating and mixing of 28 kg of sesame oil, 28 kg of purified peanut oil, 110 kg of safflower oil, 42 kg of purified beeswax and 18 kg of soybean lecithin using a homomixer. Then, the mixture was degassed in a deaerator. 426 kg of the resulting_oilsuspension was encapsulated with soft gelatin to provide an intended Chlorella-containing fatty oil encapsulated food product.
Claims (8)
- - 18 CLAIMS 1. A process for producing a Chlorella-containing foodstuffwhich comprises:(A) preparing dry powders by separately adding a concentrated exudate of hot water extract of Chlorella algae and a concentrated exudate of a hot water fungal extract to separate aliquots of a clathration material, blending and drying; - (B) homogeneously mixing the dry powders froifi step (A) with, as tonic medicinal vegetable, at least one of garlic, genseng, aloe, ume (Japanese spicot). prickly shrub of the family Aradiaceae and adlay and Chlorella algae in the presence of vitamin E oil, and an edible fatty oil to provide an oil-suspension; and (C) encapsulating the oil-suspension to provide a soft capsuled foodstuff.
- 2. A process according to claim 1, wherein the - clathration material is a cyclodextrin.
- 3. A process according to claim 1 or 2 wherein the fungal extract is derived from at least one of kawaratake, polypore and shiitake.
- 4. A process according to any one of claims 1 to 3 wherein the blending is carried out under a humidified and depressurized condition.
- 5. A process according to any one of the preceding claims wherein the edible fatty oil is at least one of peanut oil, sesame oil, wheat germ oil, rapeseed oil, 1 - 19 peanut oil, sesame oil, wheat germ oil, rapeseed oil, soybean oil, coconut oil, safflower oil and beeswax.
- 6. A process according to any one of the preceding claims wherein the edible fatty oil contains a lecithin.
- 7. A process according to claim 1 substantially as described in Example 1 or 2.
- 8. An encapsulated foodstuff when produced in accordance with a process as claimed in any one of the preceding claims.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2071971A JPH0832233B2 (en) | 1990-03-23 | 1990-03-23 | Oil and fat foods containing active ingredients such as chlorella and method for producing the same |
Publications (3)
Publication Number | Publication Date |
---|---|
GB9309858D0 GB9309858D0 (en) | 1993-06-23 |
GB2265073A true GB2265073A (en) | 1993-09-22 |
GB2265073B GB2265073B (en) | 1994-04-13 |
Family
ID=13475864
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB9309858A Expired - Lifetime GB2265073B (en) | 1990-03-23 | 1993-05-13 | Process for producing encapsulated foodstuff |
Country Status (9)
Country | Link |
---|---|
JP (1) | JPH0832233B2 (en) |
KR (1) | KR930007475B1 (en) |
AU (1) | AU630739B2 (en) |
CH (1) | CH680333A5 (en) |
FR (1) | FR2663204B1 (en) |
GB (1) | GB2265073B (en) |
HK (1) | HK67294A (en) |
IL (1) | IL95535A (en) |
IT (1) | IT1243437B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2274235A (en) * | 1993-01-13 | 1994-07-20 | Neo Life Company Of America | Carotenoid food supplement |
US11433019B2 (en) | 2017-09-28 | 2022-09-06 | Amorepacific Corporation | Ganoderma lucidum extract-preparing method using eco-friendly extraction technique, Ganoderma lucidum extract prepared thereby, and anti-aging cosmetic composition comprising same extract |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0722493B2 (en) * | 1989-09-18 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food and method for producing the same |
JPH0722494B2 (en) * | 1989-09-25 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food and method for producing the same |
JPH0722495B2 (en) * | 1990-01-30 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food |
JP2610556B2 (en) * | 1992-01-13 | 1997-05-14 | 美穂 田中 | Base for beauty drinks and method for producing beauty drinks |
JPH1069A (en) * | 1996-06-13 | 1998-01-06 | Arusoa Oushiyou:Kk | Binder for processed food and processed food using the same |
JPH1070A (en) * | 1996-06-13 | 1998-01-06 | Arusoa Oushiyou:Kk | Processed food useful for beauty and health |
CA2490452C (en) | 2002-06-25 | 2013-05-28 | Asahi Denka Co., Ltd. | .beta.-glucan-containing fat and oil composition and novel microorganism capable of producing .beta.-glucan |
KR100644916B1 (en) * | 2004-09-23 | 2006-11-14 | 웰리네사람들주식회사 | Manufacturing method of edible oil and fat containing extract of Phellinus linteus and the product obtained therefrom |
JP6830401B2 (en) * | 2017-04-27 | 2021-02-17 | 株式会社てまひま堂 | How to make garlic egg yolk and garlic egg yolk made by this method |
JP2019030278A (en) * | 2017-08-09 | 2019-02-28 | 株式会社てまひま堂 | Method of manufacturing dried garlic powder, dried garlic powder manufactured by the method |
CN109938267B (en) * | 2019-03-28 | 2022-08-16 | 海南绿康安健康生物科技有限公司 | Protein chlorella pyrenoidosa fine dried noodles and preparation method thereof |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5356366A (en) * | 1976-10-27 | 1978-05-22 | Ikuo Mochizuki | Production of health food |
JPS5428871A (en) * | 1977-08-04 | 1979-03-03 | Akiyama Jiyouzai Kk | Onion extract inclusion compound |
JPS5545303A (en) * | 1978-09-25 | 1980-03-31 | Yoshio Tanaka | Preparation of health food and its device |
JPS60126059A (en) * | 1983-12-13 | 1985-07-05 | Yoshio Tanaka | Production of nutritious material for food |
JPH01215263A (en) * | 1988-02-25 | 1989-08-29 | Yoshio Tanaka | Dunaliella algae-containing rigid encapsulated food and production thereof |
JPH0722494B2 (en) * | 1989-09-25 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food and method for producing the same |
JPH0722493B2 (en) * | 1989-09-18 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food and method for producing the same |
JPH0722495B2 (en) * | 1990-01-30 | 1995-03-15 | 美穂 田中 | Chlorella-containing oil and fat food |
-
1990
- 1990-03-23 JP JP2071971A patent/JPH0832233B2/en not_active Expired - Lifetime
- 1990-08-30 IL IL9553590A patent/IL95535A/en unknown
- 1990-09-17 AU AU62552/90A patent/AU630739B2/en not_active Expired
- 1990-09-18 CH CH3023/90A patent/CH680333A5/de not_active IP Right Cessation
- 1990-10-08 IT IT02166890A patent/IT1243437B/en active IP Right Grant
- 1990-10-10 KR KR1019900015991A patent/KR930007475B1/en not_active IP Right Cessation
-
1991
- 1991-08-22 FR FR919110527A patent/FR2663204B1/en not_active Expired - Fee Related
-
1993
- 1993-05-13 GB GB9309858A patent/GB2265073B/en not_active Expired - Lifetime
-
1994
- 1994-07-14 HK HK67294A patent/HK67294A/en not_active IP Right Cessation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2274235A (en) * | 1993-01-13 | 1994-07-20 | Neo Life Company Of America | Carotenoid food supplement |
GB2274235B (en) * | 1993-01-13 | 1996-06-26 | Neo Life Company Of America | Carotenoid food supplement |
US11433019B2 (en) | 2017-09-28 | 2022-09-06 | Amorepacific Corporation | Ganoderma lucidum extract-preparing method using eco-friendly extraction technique, Ganoderma lucidum extract prepared thereby, and anti-aging cosmetic composition comprising same extract |
Also Published As
Publication number | Publication date |
---|---|
IT9021668A1 (en) | 1992-04-08 |
KR930007475B1 (en) | 1993-08-11 |
CH680333A5 (en) | 1992-08-14 |
AU630739B2 (en) | 1992-11-05 |
HK67294A (en) | 1994-07-22 |
IL95535A (en) | 1994-02-27 |
JPH0832233B2 (en) | 1996-03-29 |
GB9309858D0 (en) | 1993-06-23 |
IT1243437B (en) | 1994-06-10 |
AU6255290A (en) | 1991-10-03 |
IL95535A0 (en) | 1991-06-30 |
FR2663204B1 (en) | 1993-07-30 |
FR2663204A1 (en) | 1991-12-20 |
JPH03272663A (en) | 1991-12-04 |
GB2265073B (en) | 1994-04-13 |
IT9021668A0 (en) | 1990-10-08 |
KR910016259A (en) | 1991-11-05 |
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732E | Amendments to the register in respect of changes of name or changes affecting rights (sect. 32/1977) | ||
PE20 | Patent expired after termination of 20 years |
Expiry date: 20100917 |