IE42562B1 - Process for producing a dry product for food preparations - Google Patents
Process for producing a dry product for food preparationsInfo
- Publication number
- IE42562B1 IE42562B1 IE1841/75A IE184175A IE42562B1 IE 42562 B1 IE42562 B1 IE 42562B1 IE 1841/75 A IE1841/75 A IE 1841/75A IE 184175 A IE184175 A IE 184175A IE 42562 B1 IE42562 B1 IE 42562B1
- Authority
- IE
- Ireland
- Prior art keywords
- starch
- starches
- weight
- product
- edible
- Prior art date
Links
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Abstract
Dry products for producing instant food powders which swell and dissolve without forming lumps in water or aqueous liquids are obtained by mixing edible hydrophilic substances with water or aqueous liquid to form a crumbly mass, which is then mixed with starch, modified starch or a mixture thereof with up to 25% by weight of another high molecular plant-origin binder. The homogeneous mass is conditioned, comminuted if necessary, dried and sieved. The ratio of hydrophilic substance to water and starch is chosen in such a way that after conditioning, an agglomerate is present in which the starch particles as cores are enclosed by a layer of hydrophilic substance.
Description
This invention relates to a process for producing a dry product for foo4 preparations which readily and easily swell and dissolve in water or aqdeous liquids without forming lumps.
It has been known that binders, such as starch or starch containing flours, can be sprayed with water, steam or aqueous salt or sugar solutions and that the agglomerates formed during this process can then be dried such as by means of a fluidized bed. However, this process cannot be applied when using pregelatinized starch or flours containing pregelatinized starch wherein the starch is present in a cold-swelling state. Wetting of these products, even when treated with steam, results in the formation of lumps. Consequently, the food preparations made using these prod15 ucts also contain lumps and do not swell easily in water and other aqueous liquids.
According to one aspect of the present invention there is provided a process for producing a dry product for food preparations comprising wetting and mixing together a solid edible, hydrophilic substance with a sufficient amount of water or aqueous liquid to form a crumbly mass; thoroughly mixing the mass to uniformity; folding starch or a starchcontaining material into the mixed, crumbly mass until it is homogeneous; conditioning the homogeneous mass; crus25 hing it if desired; and, drying and sifting the mass, the
- 2 42562 weight ratio of hydrophilic substance to water and starch being such that the conditioned product is in the form of agglomerates having starch nuclei particles surrounded by or embedded in a protective layer of said hydrophilic substance, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
According to another aspect of the present invention there is provided a dry food product whenever made by the process of this invention.
According to another aspect of the present invention there is provided a dry, agglomerated, homogeneously blended product for food preparations comprising:
discrete particles of 100-300 microns consisting essentially of nuclei of binder material each of which is embedded in a layer of a hydrophilic substance and having a water content of 2-10% by weight, said binder material being, by weight, 75% to 100% starch or starch-containing materials and, complementally from 25% to 0% edible, high molecular weight vegetable binders; said hydrophilic substance being a member selected from sugars, sugar alcohols, edible salts, and mixtures thereof, said agglomerated product, when blended with dry food ingredients, forming
- 3 4 35 62 an instant food product which is capable of being readily and easily dissolved in hot or cold water without forming lumps.
As used throughout this application and in the appended claims, it should be understood that the expres sions conditioning and/or conditioned refers to the quiescent that is, non-agitated, state of the homogeneous mass obtained immediately after the starch or starch-containing material has been folded into it. This conditioning generally occurs over a period of 20-40 minutes during which time the mass is permitted to equilibrate, with regard to temperature and moisture, and become hardened so that it can be readily and easily broken up.
In carrying out the invention, it is advantageous to wet the hydrophilic substances with 3 to 30% by weight of water or aqueous liquid, based upon the weight of the hydrophilic substances, to form the crumbly mass which is then mixed uniformly.
Starch or starch-containing material is preferably folded into the mixed mass in an amount of 25 to 75% by weight based upon the weight of the crumbly mixed mass.
It is important that the water is first combined with the edible, hydrophilic substances, which are preferably in
- 4 42562 crystalline form, so that the starch is coated by the hydrophilic substances. When this starch-coated product is then placed in water or aqueous liquids or when aqueous liquids are poured over it, the hydrophilic substances will dissolve first and permit the water to penetrate into the starch particles without causing lump formation. This is an extremely important aspect in the manufacture of instant food products which are prepared for consumption by being stirred into cold or hot water, or ideally, are strewn into cold or hot water or over which water can be poured without resulting in the formation of lumps.
The edible, hydrophilic substances are preferably sugars, such as lactose, sucrose, dextrose, glucose syrup and maltodextrin; sugar alcohols such as sorbitol and mannitol; organic acids; edible salts such as sodium chloride and sodium glutamate, or mixtures thereof.
Suitable starches include native starches such as corn, wheat, rice, potato and tapioca starches and waxy starches, edible modified starches such as pregelatinized starches, roast dextrins, thin-boiling starches, oxidized starches, starch esters, starch ethers, or mixtures thereof.
Drying of the agglomerated, conditioned and, if desired, crushed mass is preferably to a water content of
- 5 42562 to 10%, and it is advantageous to sift the dried agglomerates to a grain size between 100 and 300 microns.
If desired, the food preparations made from the dry products can be modified to exhibit specific properties in terms of structure and viscosity. Instead of the starch or starch-containing material, other edible, highmolecular weight vegetable binders can be used such as pectin, alginates, carrageenates, agag-agar, tragacanth, gum arabic, guar meal and carob kernel meal, or gelatin in an amount of up to 25% by weight based upon the dry weight of the starch or starch-containing material.
In the manufacture of dry products for specific Instant preparations, e.g. soups and beverages, all or part or the desired flavoring and/or coloring matters can be added to the hydrophilic substances, which have been wetted to form a crumbly mass, before adding the starch or starch containing material. Alternatively, aqueous liquids, such as fruit juices, wine, milk, and the like can be used instead of water to wet the edible, hydrophilic substances.
The following examples are set forth to more clearly illustrate the invention and it should be understood that they are presented as being exemplary and not limitative of the invention.
- 6 42562
Example 1; Basic Product 1 - Milk Shake Powder
In a Hobart (Trade Mark) mixer, 450 g lactose are uniformly mixed with 75 ml water to form a crumbly mass. Then, 300 g pregelatinized starch are introduced and folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 5%, and then sifted to a grain size of 225 microns.
On the basis of this basic product, a dry product for milk shakes can be produced according to the following formula:
Ingredient Amount Basic product 1 50 g Dextrose 50 g Powdered sugar 50 g Fruit powder 70 g
Total 220 g
The dry product can be stirred easily into 1 liter of cold milk to yield a fruit-flavored milk shake free of lumps,
Example 2: Basic Product 2 - Oxtail Soup Powder
Lactose in an amount of 15 to 50 parts by weight and 10 to 25 parts by weight of maltodextrin are uniformly mix7 ed with 50 to 20 parts by weight of water (referred to lactose + maltodextrin solids) to form a crumbly mass. Then, 45 to 55 parts by. weight of com starch (referred to the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a fluidized bed dryer to a water content of about 8%, and sifted to a grain size of between 200 and 300 microns.
On the basis of this basic product 2, an instant oxtail soup powder is produced by blending the following ingredients:
Ingredients Parts by Weight
Basic Product 2 53.2
Red wine powder, spray-dried 4.0
Tomato powder, spray-dried 6.0
Seasoning & dehydrated vegetable blend 26.3
Sunflower fat, liquid 10.0
Dry caramel 0.5
Total 100.0 to 70 g of this dry product are stirred into -¾ liter of boiling water to readily and easily yield an oxtail soup free of lumps, with no prolonged cooking being required for preparation.
42563
Example 3: Basic Product 3 - Instant Tomato Powder to 35 parts by weight lactose, 8 to 20 parts by weight dextrose, 6 to 10 parts by weight sodium chloride and 6 to 8 parts by weight monosodium glutamate are uniformly mixed with 20 parts by weight water (referred to solids of the mixture of hydrophilic substances ) to form a crumbly mass. Then, 55 parts by weight of a mixture of equal parts by weight of pregelatinized starch and thin boiling corn starch (referred to the crumbly mass) are folded in until homogeneity is reached. After 20 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 7%, and sifted to a grain size between
200 to 250 microns.
On the basis of this basic product, an instant tomato powder is produced by blending the following ingredients:
Ingredients Parts by Weight Basic product 3 36.5 Tomato powder, spray dried 39.4 Sucrose 3.0 Powdered skimmed milk 4.8 Seasoning & dehydrated vegetable blend 9.3 Hydrolized vegetable protein powder 2.5 Sunflower fat, liquid 4.5 Total 100.0
to 70 g of this mixture are easily and readily stirred into % liter of water heated to between 70 to 90°C. to yield a tomato soup free of lumps. No heating to boiling or prolonged cooking is required.
Example 4: Basic Product 4 - Instant Pea Soup Powder to 52 parts by weight lactose and 5 to 13 parts by weight sorbitol are uniformly mixed with .10 to 15 parts by weight water (referred to lactose + sorbitol solids) to form a crumbly mass. Then, 35 to 75 parts by weight of a mixture of equal parts of pregelatinized potato and corn starch (referred to the crumbly mass) are folded in until homogeneity is reached. After 20 to 30 minutes of conditioning, the agglomerated product is coarsely crushed, dried to a water content of 5 to 7%, and sifted to a grain size between 250 to 300 microns.
On the basis of this basic product, and instant pea soup powder, is produced by blending the following ingredients.
Ingredient
Parts by Weight
Basic product 4
Pease-meal, green (without hulls) Hydrolyzed vegetable protein powder Sodium Chloride
Monosodium glutamate Seasoning & dehydrated vegetable
.2
.2
2.5 1.9
4.5 blends
Fat bacon, minced Sunflower fat, liquid
8.0
3.2
9.5
Total
100.0
- 10 42562 to 60 g of this mixture are stirred easily and without lump formation into liter of water heated to between 70 and 90°C. to yield a pea soup. No heating to boiling or prolonged cooking is required.
Example 5; Basic Product 5 - Instant Dessert Powder
In a Hobart mixer, 250 g lactose, 100 g sucrose and
100 g dextrose are uniformly mixed with 80 ml water to form a crumbly mass. Then, 350 g pregelatinized starch are introduced and folded in until homogeneity is reached.
After 25 minutes of conditioning, the agglomerated product is coarsely crushed, dried in a vacuum dryer to a water content of about 5%, and sifted to a grain size of
150 microns.
On the basis of this basic product, an instant des15 sert powder is produced by blending the following ingredients:
Ingredients
Basic product 5
Sucrose
Tetrasodium pyrophosphate
Disodiumhydrogen phosphate
Bourbon vanilla
Coloring matter
Parts by Weight
62.4
29.7
2.4
2.4
3.0
0.1
Total
100.0
43562 to 40 g of this mixture are easily and readily stir red without lump formation into 300 ml of cold or hot milk to yield an instant dessert.
Claims (10)
1. A process for producing a dry product for food preparations comprising: wetting and mixing together a solid edible,
2. The process as claimed in claim 1 wherein said 20 hydrophilic substances are wetted and uniformly mixed with
3. The process as claimed in either claim 1 or claim 2 wherein the edible, hydrophilic substances are selected 2s from sugars, sugar alcohols, organic acids, inorganic salts and mixtures thereof. 13 42562 3 to 30% by weight water or aqueous liquid based upon the weight of said hydrophilic substances.
4. The process as claimed in claim 3 wherein said sugars are selected from lactose, sucrose, dextrose, glucose syrup and maltodextrin; said sugar alcohols are selected from sorbitol and mannitol; and said inorganic 5. 20. The dry product as claimed in any one of Claims 15 to 19 wherein said hydrophilic substance also contains flavouring and/or colouring agents. 21. A process as claimed in Claim 1 and substantially as hereinbefore described in any one of Claims 1 to 5. 22. A dry product whenever prepared by the process as claimed in any one 5 is embedded in a layer of a hydrophilic substance and having a water content of 2-10% by weight, (said binder material being, by weight, from) 75% to 100% starch or starch-containing materials and complementally from 25% to 0% edible, high molecular weight vegetable, binders; Iq said hydrophilic substance being a member selected from sugars, sugar alcohols, edible salts, and mixtures thereof, said agglomerated product, when blended with dry food ingredients, forming an instant food product which is capable of being readily and easily dissolved 15 in hot or cold water without forming lumps. 16. The dry product as claimed in Claim 15 wherein said starch and starchcontaining materials are selected from native starches, edible modified starches, roast dextrins, thin-boiling starches, oxidized starches, starch esters, starch ethers and mixtures thereof. 20 17. The dry product as claimed in either Claim 15 or Claim 16 wherein said native starches are selected from corn starch, wheat starch, rice starch, potato starch, tapioca starch, and waxy starches; and said edible modified starches are pregelatinized starches. 18. The dry product as claimed in any one of Claims 15 to 17 wherein said 25 vegetable binders are selected from pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal, and carob kernel meal. - 16 42562 19. The dry product as claimed in any one of Claims 15 to 17 wherein said sugars are selected from lactose, sucrose, dextrose, glucose syrup and maltodextrin; and sugar alcohols are selected from sorbitol and mannitol; and said inorganic salts are selected from sodium chloride and sodium glutamate.
5. The process as claimed in any one of claims 1 to ‘4 wherein said starch or starch-containing material is folded into said crumbly mass in an amount of 25 to 75% io by weight based upon the weight of said crumbly mass. 5 salts are selected from sodium chloride and sodium glutamate. 5 hydrophilic substance with an amount of water or an aqueous liquid sufficient to form a crumbly mass; folding into said crumbly mass a starch or starch-containing material until homogeneous; conditioning, drying and sifting said homogeneous mass, the weight ratio of hydrophilic substance to water and starch being such that the conditioned product is in the form of agglomerates having starch nuclei particles surrounded by or embedded in a protective layer of said hydrophilic substalo nee, said dry product, when blended with dry food ingredients, forming an instant food product capable of being readily and easily dissolved in hot or cold water without forming lumps.
6. The process as claimed in any one of claims i to 5 wherein said starch or starch-containing material is selected from native starches, edible modified starches, roast dextrins, thin-boiling starches, oxidized starches, 15 starch esters, starch ethers, and mixtures thereof. 7. Wherein said agglomerated and conditioned mass is dried to a water content of 2 to 10%. - 14 43562
7. The process as claimed in claim 6 wherein said native starches are selected from corn starch, wheat starch, rice starch, potato starch, tapioca starch and waxy starches, and said edible modified starches are pregelatinized starches 2o 8. The process as claimed in any one of claims 1 to
8. Which includes adding flavoring and / or coloring agents to said hydrophilic substances, said agents having been wetted to form a crumbly mass prior to the addition of said starch or starch-containing material therein. 15 12. The process as claimed in claim 10 wherein said vegetable binders are selected from pectin, alginates, carrageenates, agar-agar, tragacanth, gum arabic, guar meal and carob kernel meal. 13. The process as claimed in any one of claims 1 to 12 and substantially as hereinbefore described in any one of the Examples. 14. A dry product for food preparations whenever made by the process as claimed in any one of the preceding claims. 15 42562 15. A dry, agglomerated, homogeneously blended product for food preparations comprising: discrete particles of size 100-300 microns consisting essentially of nuclei or binder material each of which
9. The process as claimed in any one of claims 1 to 8 wherein the dried agglomerates are sifted to a grain size between 100 and 300 microns. 10. The process as claimed in any one of claims 1 to 7 wherein edible, high molecular weight, vegetable binders, or gelatin are used in place of said starch or starch-containing materials in an amount of up to 25% by weight based upon the dry weight of the starch or starchcontaining material. 10 11. The process as claimed in any one of claims 1 to
10. Of Claims 1 to 14 or 21.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2439993A DE2439993C3 (en) | 1974-08-21 | 1974-08-21 | Process for the production of a starchy, agglomerated dry product for food preparations |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE42562L IE42562L (en) | 1976-02-21 |
| IE42562B1 true IE42562B1 (en) | 1980-09-10 |
Family
ID=5923678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE1841/75A IE42562B1 (en) | 1974-08-21 | 1975-08-21 | Process for producing a dry product for food preparations |
Country Status (24)
| Country | Link |
|---|---|
| JP (1) | JPS5444728B2 (en) |
| AR (1) | AR206719A1 (en) |
| AT (1) | AT349291B (en) |
| AU (1) | AU497654B2 (en) |
| BE (1) | BE832598A (en) |
| CA (1) | CA1066120A (en) |
| CH (1) | CH612074A5 (en) |
| CS (1) | CS186715B2 (en) |
| DE (1) | DE2439993C3 (en) |
| ES (1) | ES440352A1 (en) |
| FI (1) | FI59527C (en) |
| FR (1) | FR2282235A1 (en) |
| GB (1) | GB1470646A (en) |
| HK (1) | HK50877A (en) |
| IE (1) | IE42562B1 (en) |
| IT (1) | IT1041973B (en) |
| MY (1) | MY7800035A (en) |
| NL (1) | NL185495C (en) |
| NO (1) | NO144312C (en) |
| PH (1) | PH12228A (en) |
| PL (1) | PL98237B1 (en) |
| SE (1) | SE421043B (en) |
| YU (1) | YU39328B (en) |
| ZA (1) | ZA755362B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2026837A (en) * | 1978-07-31 | 1980-02-13 | Cpc International Inc | Starch containing food products |
| EP0012465B1 (en) * | 1978-12-07 | 1983-03-02 | Unilever N.V. | A process for producing an ambient stable, starch-containing concentrate |
| DE2966378D1 (en) * | 1979-11-23 | 1983-12-08 | Gen Foods Corp | Dry clouding agent and dry beverage mix including it |
| US4382967A (en) * | 1980-01-28 | 1983-05-10 | House Food Industrial Company Limited | Method for preparing porous saccharide granules and foods therefrom |
| DE3501237A1 (en) * | 1985-01-16 | 1986-07-31 | Fa. Dr. August Oetker, 4800 Bielefeld | Process for taking up very finely ground thickener and/or gelling agent particles by a support material and controlled solubility of the individual materials |
| DE4442989A1 (en) * | 1994-12-02 | 1996-06-05 | Henkel Kgaa | Powdery adhesive |
| EP1269864A1 (en) * | 2001-06-20 | 2003-01-02 | Societe Des Produits Nestle S.A. | "Hard bouillon tablet" |
| EP1269863A1 (en) * | 2001-06-20 | 2003-01-02 | Societe Des Produits Nestle S.A. | Soft bouillon tablet |
| EP1269862A1 (en) * | 2001-06-20 | 2003-01-02 | Société des Produits Nestlé S.A. | Bouillon powder |
| AR069570A1 (en) * | 2007-12-10 | 2010-02-03 | Cooperatie Avebe U A | METHOD FOR THE PREPARATION OF ALMIDON AGLOMERADO |
| DE102015201069A1 (en) * | 2014-02-14 | 2015-08-20 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Instant mixing, in particular for soft ice cream, and method of manufacture |
| CN111836552A (en) * | 2018-04-06 | 2020-10-27 | 雀巢产品有限公司 | Method for preparing salt-starch powder with binding properties |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE623769A (en) * | ||||
| US3100909A (en) * | 1961-01-30 | 1963-08-20 | Roto Dry Corp | Agglomerated food product and method for making the same |
| US3515591A (en) * | 1967-04-10 | 1970-06-02 | Gen Foods Corp | Cold water-dispersible starch composition and method for making same |
| FR1576124A (en) * | 1968-08-02 | 1969-07-25 |
-
1974
- 1974-08-21 DE DE2439993A patent/DE2439993C3/en not_active Expired
-
1975
- 1975-01-01 AR AR260076A patent/AR206719A1/en active
- 1975-07-29 NL NLAANVRAGE7509008,A patent/NL185495C/en not_active IP Right Cessation
- 1975-08-20 SE SE7509316A patent/SE421043B/en not_active IP Right Cessation
- 1975-08-20 PL PL1975182854A patent/PL98237B1/en unknown
- 1975-08-20 GB GB3468575A patent/GB1470646A/en not_active Expired
- 1975-08-20 CH CH1083575A patent/CH612074A5/en unknown
- 1975-08-20 ES ES440352A patent/ES440352A1/en not_active Expired
- 1975-08-20 YU YU2126/75A patent/YU39328B/en unknown
- 1975-08-20 FI FI752352A patent/FI59527C/en not_active IP Right Cessation
- 1975-08-20 AU AU84145/75A patent/AU497654B2/en not_active Expired
- 1975-08-20 AT AT643875A patent/AT349291B/en not_active IP Right Cessation
- 1975-08-20 FR FR7525817A patent/FR2282235A1/en active Granted
- 1975-08-20 NO NO752890A patent/NO144312C/en unknown
- 1975-08-21 IE IE1841/75A patent/IE42562B1/en unknown
- 1975-08-21 CS CS7500005727A patent/CS186715B2/en unknown
- 1975-08-21 BE BE2054528A patent/BE832598A/en not_active IP Right Cessation
- 1975-08-21 PH PH17486A patent/PH12228A/en unknown
- 1975-08-21 IT IT26491/75A patent/IT1041973B/en active
- 1975-08-21 CA CA233,899A patent/CA1066120A/en not_active Expired
- 1975-08-21 ZA ZA00755362A patent/ZA755362B/en unknown
- 1975-08-21 JP JP10071475A patent/JPS5444728B2/ja not_active Expired
-
1977
- 1977-09-29 HK HK508/77A patent/HK50877A/en unknown
-
1978
- 1978-12-30 MY MY35/78A patent/MY7800035A/en unknown
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