NO325537B1 - Process for preparing a dairy product containing gelatin, skimmed milk and cream, and dairy product. - Google Patents
Process for preparing a dairy product containing gelatin, skimmed milk and cream, and dairy product. Download PDFInfo
- Publication number
- NO325537B1 NO325537B1 NO20033217A NO20033217A NO325537B1 NO 325537 B1 NO325537 B1 NO 325537B1 NO 20033217 A NO20033217 A NO 20033217A NO 20033217 A NO20033217 A NO 20033217A NO 325537 B1 NO325537 B1 NO 325537B1
- Authority
- NO
- Norway
- Prior art keywords
- gelatin
- skimmed milk
- cream
- dairy product
- temperature
- Prior art date
Links
- 108010010803 Gelatin Proteins 0.000 title claims description 50
- 239000008273 gelatin Substances 0.000 title claims description 50
- 229920000159 gelatin Polymers 0.000 title claims description 50
- 235000019322 gelatine Nutrition 0.000 title claims description 50
- 235000011852 gelatine desserts Nutrition 0.000 title claims description 50
- 235000020183 skimmed milk Nutrition 0.000 title claims description 36
- 239000006071 cream Substances 0.000 title claims description 27
- 235000013365 dairy product Nutrition 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000000203 mixture Substances 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 230000008961 swelling Effects 0.000 claims description 4
- 239000000499 gel Substances 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 1
- 239000012467 final product Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
Description
Oppfinnelsen angår en fremgangsmåte for fremstilling av et meieriprodukt som inneholder gelatin, skummet melk og fløte, i hvilke bestanddelene blandes, oppvarmes og fylles i emballasjen. Videre angår oppfinnelsen et meieriprodukt som er fremstilt ved denne fremgangsmåten. The invention relates to a method for producing a dairy product containing gelatin, skimmed milk and cream, in which the components are mixed, heated and filled in the packaging. Furthermore, the invention relates to a dairy product produced by this method.
DE-A1-2600028, DE-A1-2348023 og DE-A1-19860437 beskriver meieriprodukter som inneholder gelatin og fløte eventuelt også skummet melk, men meieriproduktene er forskjellige fra de beskrevet ifølge foreliggende oppfinnelse. DE-A1-2600028, DE-A1-2348023 and DE-A1-19860437 describe dairy products containing gelatin and cream, possibly also skimmed milk, but the dairy products are different from those described according to the present invention.
I EP 0805629B1 beskrives et slikt meieriprodukt. Det har imidlertid vist seg at de hittil kjente fremgangsmåter ikke støtter utfoldelsen av gelatinet som har en vesentlig innflytelse på smak, konsistens og separasjon av sluttproduktet, i ønsket omfang. EP 0805629B1 describes such a dairy product. However, it has been shown that the hitherto known methods do not support the unfolding of the gelatin, which has a significant influence on the taste, consistency and separation of the final product, to the desired extent.
En oppgave med oppfinnelsen er det å tilveiebringe en fremgangsmåte for fremstilling av et gelatinholdig meieriprodukt som tillater en mest mulig fullstendig utfoldelse av gelatin. One task of the invention is to provide a method for the production of a gelatin-containing dairy product which allows the gelatin to unfold as completely as possible.
Dette oppnår man med fremgangsmåten ifølge oppfinnelsen ved at skummetmelk blandes med gelatin i en blandetank og denne blandingen svelles deretter opp og deretter blandes den samme de resterende bestanddeler. This is achieved with the method according to the invention by mixing skimmed milk with gelatin in a mixing tank and this mixture is then swollen and then the remaining ingredients are mixed with the same.
Oppfinnelsen angår således en fremgangsmåte for fremstilling av et meieriprodukt som inneholder gelatin, skummet melk og fløte, hvorved bestanddelene blandes, varmes og fylles i emballasjen, kjennetegnet ved de følgende trinn: a. skummetmelken oppvarmes til en temperatur mellom 25°C og 40°C; b. gelatinen røres inn i den varme skummede melken med kraftig omrøring; c. svelling av blandingen inneholdende skummet melk og gelatin med mild omrøring i mellom 15 og 40 minutter, fortrinnsvis mellom 25 og 30 minutter; og d. innblanding av fløten i blandingen inneholdende skummet melk og gelatin. The invention thus relates to a method for producing a dairy product containing gelatin, skimmed milk and cream, whereby the ingredients are mixed, heated and filled in the packaging, characterized by the following steps: a. the skimmed milk is heated to a temperature between 25°C and 40°C ; b. the gelatin is stirred into the hot skimmed milk with vigorous stirring; c. swelling the mixture containing skimmed milk and gelatin with gentle stirring for between 15 and 40 minutes, preferably between 25 and 30 minutes; and d. mixing the cream into the mixture containing skimmed milk and gelatin.
Anvendelsen av granulatformet gelatin med en kornstørrelse på fortrinnsvis ca. 50 mesh og en gelefasthet på mellom 200 og 250 Bloomgram så vel som av skummetmelk hvis fettandel ligger på under 0,3% fortrinnsvis på mellom 0,1% og 0,01%, helst på ca. 0,02%, for fremstilling av denne blandingen, har vist seg som meget egnet for fukting av gelatin med skummetmelken og således for utfoldelsesmuligheter av gelatin. Alle prosentangivelser er i det følgende vekt-%. The use of granulated gelatin with a grain size of preferably approx. 50 mesh and a gel strength of between 200 and 250 Bloomgrams as well as of skimmed milk whose fat content is below 0.3%, preferably between 0.1% and 0.01%, preferably of approx. 0.02%, for the preparation of this mixture, has proven to be very suitable for wetting gelatin with the skimmed milk and thus for the unfolding possibilities of gelatin. All percentages in the following are % by weight.
I en utførelsesform er det fordelaktig at man lar blandingen svelle i ca. en halv time ved forsiktig omrøring og at man oppvarmer før blanding med de resterende bestanddeler i ca. 1 minutt til en temperatur på mellom 55°C og 65°C, fortrinnsvis 60°C, før blanding med fløte, hvis fettinnhold ligger ved ca. 16%. In one embodiment, it is advantageous to allow the mixture to swell for approx. half an hour with careful stirring and heating before mixing with the remaining ingredients for approx. 1 minute to a temperature of between 55°C and 65°C, preferably 60°C, before mixing with cream, whose fat content is at approx. 16%.
Ved det egnede utvalg og kombinasjon av råstoffene for gelatin og ved eksakt overholdelse av bestemte temperatur- og tidsparametere dannes en proteinstruktur som har evne til å ikke lenger forandre dets oppnådde struktur. Uttrykt på en annen måte kan det således fremstilte meieriproduktet oppvarmes og avkjøles uten å desintegrere. Denne effekten kunne man oppnå kun ifølge teknikkens stand ved tilsats av tilsetningsstoffer. Anvendelsen av slike tilsetningsstoffer faller bort ved fremgangsmåten ifølge oppfinnelsen ved hvilken gelatin ikke kun tjener som ståbilisatorviskositeten, men også som stabilisator for formbestandigheten til meieriproduktet. By the suitable selection and combination of the raw materials for gelatin and by exact observance of certain temperature and time parameters, a protein structure is formed which has the ability to no longer change its achieved structure. Expressed in another way, the dairy product thus produced can be heated and cooled without disintegrating. This effect could only be achieved according to the state of the art by adding additives. The use of such additives is omitted in the method according to the invention, in which gelatin not only serves as a viscosity stabilizer, but also as a stabilizer for the dimensional stability of the dairy product.
For en lang ukjølt holdbarhet av sluttproduktet er det spesielt fordelaktig å oppvarme blandingen som inneholder minst fløte og den med skummetmelk anrikede gelatin, hvis pH-verdi ligger mellom 4 og 7, fortrinnsvis 6,4 og6,6, før oppfylling i emballasjen i løpet av kort tid til en temperatur som ligger over 120°C. For a long unrefrigerated shelf life of the final product, it is particularly advantageous to heat the mixture containing at least cream and the gelatin enriched with skimmed milk, whose pH value is between 4 and 7, preferably 6.4 and 6.6, before filling in the packaging during short time to a temperature above 120°C.
For å oppnå en tilstrekkelig fasthet av sluttproduktet ved romtemperatur holder man fortrinnsvis blandingen som inneholder minst fløte og den skummetmelk anrikede gelatin inntil oppvarming på en verdi mellom 20°C og 40°C. In order to achieve a sufficient firmness of the final product at room temperature, the mixture containing at least cream and the skimmed milk enriched gelatin is preferably kept until heating at a value between 20°C and 40°C.
Fortrinnsvis homogeniserer man blandingen som inneholder minst fløte og den med skummetmelk anrikede gelatin ved en temperatur som ligger under 100°C med høyt trykk fortrinnsvis i ett trinn for å oppnå en homogen størrelse henholdsvis fordeling av fettpartiklene. Preferably, the mixture containing at least cream and the gelatin enriched with skimmed milk is homogenized at a temperature below 100°C with high pressure, preferably in one step to achieve a homogeneous size or distribution of the fat particles.
For å unngå en separasjon eller utflokking av gelatin har det vist seg å være meget fordelaktig når fylletemperaturen av blandingen ligger mellom 20°C og 30°C. In order to avoid a separation or flocculation of gelatin, it has been shown to be very advantageous when the filling temperature of the mixture is between 20°C and 30°C.
Ifølge et ytterligere aspekt av oppfinnelsen tilveiebringes et meieriprodukt som er fremstilt ved spesielt denne fremgangsmåten. According to a further aspect of the invention, a dairy product is provided which is produced by this method in particular.
Et slikt meieriprodukt inneholdende gelatin som er anriket med skummetmelk og blandet med fløte er kjennetegnet ved at det kan oppvarmes og nedkjøles flere ganger uten å nedbrytes, og der gelatinen anriket med skummet melk fungerer som en den eneste stabilisatoren. Such a dairy product containing gelatin which is enriched with skimmed milk and mixed with cream is characterized by the fact that it can be heated and cooled several times without breaking down, and where the gelatin enriched with skimmed milk acts as the only stabilizer.
Som spesielt fordelaktig for konsistensen og holdbarheten av meieriproduktet ifølge oppfinnelsen har det vist seg at man anvender minst 70%, fortrinnsvis 90 % fløte og gelatinandelen ligger på mellom 1% og 3%, fortrinnsvis ved 1,50%. As particularly advantageous for the consistency and durability of the dairy product according to the invention, it has been shown that at least 70%, preferably 90% cream is used and the gelatin proportion is between 1% and 3%, preferably at 1.50%.
For at meieriproduktet ifølge oppfinnelsen skal ha et foretrukket fettinnhold på ca. 15%, blander man, ifølge en foretrukket utførelsesform, fløte med et stort fettinnhold til blandingen som inneholder minst fløte og med skummetmelk anriket gelatinpulver. In order for the dairy product according to the invention to have a preferred fat content of approx. 15%, according to a preferred embodiment, cream with a high fat content is mixed into the mixture containing the least cream and gelatin powder enriched with skimmed milk.
I det følgende beskrives nå oppfinnelsen nærmere ved hjelp av et foretrukket utførelseseksempel og med henvisning til tegningene. Figur 1 viser en skjematisk hvordan fremgangsmåte ifølge oppfinnelsen forløper, og In the following, the invention is now described in more detail by means of a preferred embodiment and with reference to the drawings. Figure 1 shows a schematic of how the method according to the invention proceeds, and
Figur 2 viser det omtrentlige temperaturforløpet under de enkelte fremgangsmåtetrinn. Figure 2 shows the approximate temperature course during the individual process steps.
I trinn I oppvarmes skummetmelk 1 i en blandetank 4 til en temperatur som ligger mellom 25°C og 40°C. I denne oppvarmede skummetmelken 1 er det mulig å røre inn matgelatin 2 i granulatform ved hjelp av en turboblander, for eksempel av typen Ytron. In step I, skimmed milk 1 is heated in a mixing tank 4 to a temperature between 25°C and 40°C. Into this heated skimmed milk 1, it is possible to stir in food gelatin 2 in granule form using a turbo mixer, for example of the Ytron type.
Det har vist seg at utvalget, av gelatin påvirker formbestandigheten til sluttproduktet. Det har således stor betydning å velge ut og kombinere råstoffene for gelatin på en riktig måte, hvorved forsøk har vist at både animalsk gelatin og også plantegelatin egner seg for anvendelse i fremgangsmåten ifølge oppfinnelsen. Ved utførelseseksempelet ifølge oppfinnelsen fremstilles gelatin fra fem forskjellige typer hud fra storfe av middels og/eller høy Bloomvekt (hochbloomigen Rindspalt) og har en gelefasthet på ca. 220 Bloomgram. Viskositeten til denne gelatinen bestemmes ifølge dette utførelseseksemplet slik at man rører en blanding med 6 2/3% gelatinandel, oppvarmer denne blandingen i vannbad på 60°C, tar en prøve og bestemmer viskositeten til denne prøven. It has been shown that the selection of gelatin affects the dimensional stability of the final product. It is thus of great importance to select and combine the raw materials for gelatin in the right way, whereby experiments have shown that both animal gelatin and also plant gelatin are suitable for use in the method according to the invention. In the embodiment according to the invention, gelatin is produced from five different types of skin from cattle of medium and/or high bloom weight (hochbloomigen Rindspalt) and has a gel strength of approx. 220 Bloomgram. The viscosity of this gelatin is determined according to this design example by stirring a mixture with a 6 2/3% gelatin content, heating this mixture in a water bath at 60°C, taking a sample and determining the viscosity of this sample.
Etter innblanding av gelatinen i skummetmelken lar man blandingen svelle i minst 15 minutter, fortrinnsvis ca. en halv time. Etter svellingen oppvarmes blandingen i ca. 1 minutt til ca. 60°C for å understøtte blanding av gelatin med skummetmelken. After mixing the gelatin into the skimmed milk, the mixture is allowed to swell for at least 15 minutes, preferably approx. half hour. After swelling, the mixture is heated for approx. 1 minute to approx. 60°C to support the mixing of gelatin with the skimmed milk.
I trinn III blandes fløten 3 med eksempelvis 15% fett inn i blandingen. Deretter blander man fløte 5 med et høyt fettinnhold i trinn IV i blandingen som inneholder minst fløte og skummetmelk anriket gelatin og som har et fettinnhold på ca. 13 -14%, for å oppnå et sluttprodukt med et fettinnhold på ca. 15%. In step III, the cream 3 is mixed with, for example, 15% fat into the mixture. Cream 5 with a high fat content is then mixed in stage IV in the mixture which contains at least cream and skimmed milk enriched with gelatin and which has a fat content of approx. 13 -14%, to obtain a final product with a fat content of approx. 15%.
Før fylling i emballasjen skjer en kort oppvarming til over minst 120°C, fortrinnsvis over 130°C, i et UHT-anlegg 6 (trinn V) for å oppnå en bedre holdbarhet. Et slikt egnet ultrahøyt oppvarmingsanlegg er for eksempel Finnah/ST2-anlegget. Before filling in the packaging, a short heating takes place to above at least 120°C, preferably above 130°C, in a UHT plant 6 (stage V) to achieve a better durability. Such a suitable ultra-high heating system is, for example, the Finnah/ST2 system.
Deretter homogeniseres blandingen som inneholder minst fløte og skummetmelk anriket gelatin i en homogenisator 7 ved for eksempel 80°C og et trykk på mellom 185 og 215 bar (trinn VI). Etter avkjøling til en temperatur som ligger på mellom 20°C og 30°C i fyllemaskinen 8 (trinn VII) kan man gjennomføre en aseptisk fylling i for eksempel - en i og for seg kjent - forpakningsenhet 9 som består av kartong og/eller papir, og som er kledd med aluminium og/eller kunststoff (fortrinnsvis polyetylen), hvorved det skjer en rask nedkjøling til minst 15°C (trinn VEI) i kjølelageret. The mixture containing at least cream and skimmed milk enriched with gelatin is then homogenized in a homogenizer 7 at, for example, 80°C and a pressure of between 185 and 215 bar (stage VI). After cooling to a temperature of between 20°C and 30°C in the filling machine 8 (stage VII), an aseptic filling can be carried out in, for example - a known per se - packaging unit 9 which consists of cardboard and/or paper , and which are covered with aluminum and/or plastic (preferably polyethylene), whereby a rapid cooling down to at least 15°C (step VEI) takes place in the cold store.
Claims (18)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AT2001/000016 WO2002056696A1 (en) | 2001-01-22 | 2001-01-22 | Method for the production of a dairy product containing gelatine and cream |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO20033217L NO20033217L (en) | 2003-07-16 |
| NO20033217D0 NO20033217D0 (en) | 2003-07-16 |
| NO325537B1 true NO325537B1 (en) | 2008-06-09 |
Family
ID=3619080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO20033217A NO325537B1 (en) | 2001-01-22 | 2003-07-16 | Process for preparing a dairy product containing gelatin, skimmed milk and cream, and dairy product. |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JP4491676B2 (en) |
| KR (1) | KR20030091970A (en) |
| AU (1) | AU2001229865B2 (en) |
| CA (1) | CA2435359C (en) |
| CZ (1) | CZ20032255A3 (en) |
| HU (1) | HUP0302815A3 (en) |
| NO (1) | NO325537B1 (en) |
| PL (1) | PL212118B1 (en) |
| SK (1) | SK287782B6 (en) |
| WO (1) | WO2002056696A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070031561A1 (en) * | 2005-08-12 | 2007-02-08 | Cadbury Adams Usa Llc. | Mouth-moistening compositions, delivery systems containing same and methods of making same |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2348023A1 (en) * | 1973-09-24 | 1975-04-03 | Allgaeuer Alpenmilch | Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives |
| DE2600028C2 (en) * | 1976-01-02 | 1982-06-16 | Molkerei-Zentrale Westfalen-Lippe eG, 4400 Münster | Process for the production of a milk-based semi-fat |
| SU1762863A1 (en) * | 1990-08-01 | 1992-09-23 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Dairy dessert |
| WO1996021361A1 (en) * | 1995-01-12 | 1996-07-18 | Hama Foodservice Gesmbh | Food product |
| DE19528936B4 (en) * | 1995-08-07 | 2006-06-01 | Dr. August Oetker Nahrungsmittel Kg | Process for the preparation of cream cheese and cream cheese preparations |
| GB9517031D0 (en) * | 1995-08-19 | 1995-10-25 | Procter & Gamble | Confection compositions |
| DE19860437A1 (en) * | 1998-01-08 | 1999-09-16 | Tetra Pak Gmbh & Co | Food product, which can be consumed frozen and defrosted |
| AT410885B (en) * | 1999-09-21 | 2003-08-25 | Hama Foodservice Ges M B H | METHOD FOR THE PRODUCTION OF A MILK PRODUCT INCLUDING GELATINE, SKIMMED MILK AND FRUIT |
-
2001
- 2001-01-22 JP JP2002557214A patent/JP4491676B2/en not_active Expired - Lifetime
- 2001-01-22 CA CA2435359A patent/CA2435359C/en not_active Expired - Lifetime
- 2001-01-22 KR KR10-2003-7009616A patent/KR20030091970A/en not_active Application Discontinuation
- 2001-01-22 AU AU2001229865A patent/AU2001229865B2/en not_active Expired
- 2001-01-22 SK SK1052-2003A patent/SK287782B6/en not_active IP Right Cessation
- 2001-01-22 WO PCT/AT2001/000016 patent/WO2002056696A1/en active IP Right Grant
- 2001-01-22 CZ CZ20032255A patent/CZ20032255A3/en unknown
- 2001-01-22 HU HU0302815A patent/HUP0302815A3/en unknown
- 2001-01-22 PL PL365023A patent/PL212118B1/en unknown
-
2003
- 2003-07-16 NO NO20033217A patent/NO325537B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JP4491676B2 (en) | 2010-06-30 |
| CA2435359A1 (en) | 2002-07-25 |
| CZ20032255A3 (en) | 2003-11-12 |
| NO20033217L (en) | 2003-07-16 |
| WO2002056696A1 (en) | 2002-07-25 |
| CA2435359C (en) | 2010-11-16 |
| SK287782B6 (en) | 2011-09-05 |
| AU2001229865B2 (en) | 2007-05-17 |
| NO20033217D0 (en) | 2003-07-16 |
| JP2004518427A (en) | 2004-06-24 |
| PL365023A1 (en) | 2004-12-27 |
| HUP0302815A2 (en) | 2003-11-28 |
| PL212118B1 (en) | 2012-08-31 |
| KR20030091970A (en) | 2003-12-03 |
| SK10522003A3 (en) | 2003-12-02 |
| HUP0302815A3 (en) | 2005-05-30 |
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