SK10522003A3 - Method for the production of a dairy product containing gelatine and cream - Google Patents
Method for the production of a dairy product containing gelatine and cream Download PDFInfo
- Publication number
- SK10522003A3 SK10522003A3 SK1052-2003A SK10522003A SK10522003A3 SK 10522003 A3 SK10522003 A3 SK 10522003A3 SK 10522003 A SK10522003 A SK 10522003A SK 10522003 A3 SK10522003 A3 SK 10522003A3
- Authority
- SK
- Slovakia
- Prior art keywords
- gelatin
- cream
- skimmed milk
- mixture
- dairy product
- Prior art date
Links
- 229920000159 gelatin Polymers 0.000 title claims abstract description 45
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000006071 cream Substances 0.000 title claims abstract description 23
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 239000001828 Gelatine Substances 0.000 title abstract description 5
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims description 40
- 235000011852 gelatine desserts Nutrition 0.000 claims description 40
- 239000008273 gelatin Substances 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 22
- 239000000499 gel Substances 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
- 210000002808 connective tissue Anatomy 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 239000012467 final product Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 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
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 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
- 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
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 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
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
Description
Spôsob výroby mliečneho výrobku obsahujúceho želatínu a smotanuA method for producing a dairy product comprising gelatin and cream
Oblasť technikyTechnical field
Vynález sa týka spôsobu výroby mliečneho produktu obsahujúceho želatínu a smotanu, pri ktorom sa prísady zmiešajú, zahrejú a plnia do obalov. Ďalej sa vynález týka mliečneho výrobku vyrobeného prednostne týmto spôsobom.The present invention relates to a process for producing a dairy product comprising gelatin and cream, wherein the ingredients are mixed, heated and filled into containers. Furthermore, the invention relates to a dairy product produced preferably in this manner.
Doterajší stav technikyBACKGROUND OF THE INVENTION
V patente EP 0 805 629 BI sa opisuje takýto mliečny produkt. Ukázalo sa však, že doposiaľ známe spôsoby v dostatočnej miere nepodporujú optimálny priebeh rôsolovatenia želatíny, ktorý má podstatný vplyv na chuť, konzistenciu a súdržnosť finálneho produktu.EP 0 805 629 B1 discloses such a dairy product. However, it has been shown that the processes known to date do not sufficiently support the gelatinization gelatinization process, which has a substantial effect on the taste, consistency and cohesiveness of the final product.
Podstata vynálezuSUMMARY OF THE INVENTION
Cieľom tohto vynálezu je ponúknuť spôsob výroby mliečneho produktu obsahujúceho želatínu, ktorý pripúšťa čo najúplnejšie rôsolovatenie želatíny.It is an object of the present invention to provide a process for the production of a gelatin-containing dairy product which permits gelatinisation as complete as possible.
tT
Toho sa docieli pri použití spôsobu podľa vynálezu tým, že sa zmieša odstredené mlieko so želatínou v zmiešavacej nádrži, potom sa táto zmes nechá napučiavať a následne sa primiešajú zostávajúce prísady.This is achieved by using the process according to the invention by mixing the skimmed milk with gelatin in a mixing tank, then allowing the mixture to swell and then admix the remaining ingredients.
Ako zvlášť výhodné sa pre zmáčanie želatíny odstredeným mliekom a tým pre možnosť správneho rôsolovatenia želatíny ukázalo pri príprave tejto zmesi granulovanej želatíny predovšetkým použitie zrnitosti 50 mesh pri rôsolovej pevnosti medzi 200 a 250 bloomgramov a odstredeného mlieka s obsahom tuku medzi 0,1 % a 0,01 %, výhodne 0,02 %. Všetky udané percentá sú hmotnostné percentá.Especially preferred for wetting gelatin with skimmed milk and thus for proper gelatinisation of gelatin in the preparation of this granular gelatin blend is particularly the use of a 50 mesh grain size with a gel strength between 200 and 250 bloomgrams and skimmed milk having a fat content between 0.1% and 0. 01%, preferably 0.02%. All percentages are by weight.
V záujme dôkladného premiešania so želatínou sa môže odstredené mlieko zahriať v zmiešavacej nádrži na teplotu medzi 25 °C a 40 °C a následne sa za intenzívneho miešania vmiesi želatína. Potom je výhodné nechať zmes za slabého miešania napučiavať asi pol hodiny a pred primiešaním zostávajúcich prísad ju ohrievať asi minutú pri teplote medzi 55 °C a 65 °C, výhodne pri 60 °C a potom primiešať smotanu s obsahom tuku asi 16 %.In order to mix thoroughly with gelatin, the skimmed milk can be heated in a mixing tank to a temperature between 25 ° C and 40 ° C, followed by mixing gelatin with vigorous stirring. It is then advantageous to allow the mixture to swell for about half an hour with gentle stirring and to heat it for about a minute at a temperature between 55 ° C and 65 ° C, preferably at 60 ° C, before mixing the remaining ingredients.
Pri správnej voľbe a kombinácii surovín pri výrobe želatíny a pri presnom dodržaní určitých teplotných a časových parametrov sa vytvorí bielkovinná štruktúra schopná podržať si vytvorenú štruktúru. Inak povedané, takto vytvorený mliečny produkt sa môže viackrát ohriať a ochladiť, bez toho aby došlo k jeho rozkladu. Tohto výsledku je možné docieliť pri dnešnom stave techniky len pomocou určitých prísad. Použitie týchto prísad odpadá v prípade aplikácie spôsobu podľa vynálezu, pri ktorom želatína slúži nie len ako stabilizátor viskozity, ale i ako stabilizátor zaisťujúci trvanlivosť mliečneho produktu.With the right choice and combination of raw materials in the production of gelatine and with strict observance of certain temperature and time parameters, a protein structure capable of retaining the formed structure is formed. In other words, the dairy product thus formed can be heated and cooled several times without decomposing it. This result can only be achieved with certain additives in the prior art. The use of these additives is omitted when the process according to the invention is applied in which the gelatin serves not only as a viscosity stabilizer but also as a stabilizer to ensure the durability of the dairy product.
Pre dlhú trvanlivosť konečného výrobku i bez chladenia je zvlášť výhodné zahriať zmes zloženú aspoň zo smotany a želatíny obohatenej odstredeným mliekom, ktorej pH je medzi 4 a 6,6, pred plnením do obalov krátkodobo na teplotu vyššiu než 120 °C.For a long shelf life of the final product even without cooling, it is particularly advantageous to heat the mixture of at least cream and gelatin enriched in skimmed milk having a pH of between 4 and 6.6 before briefly filling the containers at a temperature above 120 ° C.
Pre dosiahnutie potrebnej stálosti konečného výrobku pri izbovej teplote je výhodné pred zahriatím udržovať zmes zloženú aspoň zo smotany a želatíny obohatenej odstredeným mliekom na teplote medzi 20 °C a 40 °C.In order to achieve the desired stability of the final product at room temperature, it is advantageous to maintain the mixture of at least 20 ° C and 40 ° C at least between cream and gelatin enriched with skim milk before heating.
Je výhodné zmes zloženú aspoň zo smotany a želatíny obohatenej odstredeným mliekom homogenizovať za vysokého tlaku pri teplote pod 100 °C, najradšej jednostupňovo, s cieľom dosiahnuť rovnomernú veľkosť a prípadne i distribúciu tukových častíc.It is preferred to homogenize the mixture of at least skim milk-enriched cream and gelatin at high pressure at a temperature below 100 ° C, preferably in one step, in order to achieve uniform size and possibly even distribution of the fat particles.
Výhodným opatrením na prevenciu separácie a vyvločkovania želatíny sa ukázalo udržovať pri plnení zmesi do obalov teplotu medzi 20 °C a 30 °C.An advantageous measure to prevent separation and flocculation of gelatin has been found to maintain a temperature between 20 ° C and 30 ° C when filling the mixture into containers.
Ako ďalší aspekt vynálezu sa uvádza mliečny výrobok vyrobený zvlášť týmto spôsobom.As a further aspect of the invention, there is provided a dairy product made especially in this manner.
Tento mliečny výrobok sa vyznačuje tým, že obsahuje želatínu obohatenú odstredeným mliekom zmiešanú so smotanou.This dairy product is characterized in that it contains gelatin enriched in skimmed milk mixed with cream.
Ako zvlášť priaznivé zloženie sa pre súdržnosť a trvanlivosť tohto nového mliečneho výrobku prejavilo, keď sa použilo najmenej 70 % smotany a podiel želatíny činil 1 % až 3 %, výhodne asi 1,5 %.A particularly favorable composition has been found to be consistent and durable with this new dairy product when at least 70% cream has been used and the gelatin content was 1% to 3%, preferably about 1.5%.
V jednom z ďalších uskutočnení sa v záujme výhodného obsahu tuku okolo 15 % odporúča pridať do zmesi obsahujúcej aspoň smotanu a želatínu obohatenú odstredeným mliekom smotanu s vysokým obsahom tuku.In another embodiment, for a preferred fat content of about 15%, it is recommended to add to the composition comprising at least cream and gelatin enriched in skimmed milk of high fat content.
Ďalej sa vynález podrobnejšie opisuje na základe jedného výhodného uskutočnenia s odkazom na obrázky.Hereinafter, the invention is described in more detail based on one preferred embodiment with reference to the figures.
Prehľad obrázkov na výkresochBRIEF DESCRIPTION OF THE DRAWINGS
Obr. 1 ukazuje schematické znázornení uskutočnenia spôsobu podľa vynálezu aFig. 1 shows a schematic representation of an embodiment of the method according to the invention;
Obr. 2 ukazuje približný teplotný priebeh počas jednotlivých stupňov uskutočnenia.Fig. 2 shows the approximate temperature profile during each stage of the embodiment.
Príklady uskutočnenia vynálezuDETAILED DESCRIPTION OF THE INVENTION
V stupni I sa odstredené mlieko I zahreje v zmiešavacej nádrži 4 na teplotu medzi 25 °C a 40 °C. Do tohto ohriateho odstredeného mlieka 1_ sa potom pomocou vírivej miešačky napríklad typu YTRON vmieša potravinárska želatína 2 vo forme granúl.In step I, the skimmed milk I is heated in the mixing tank 4 to a temperature between 25 ° C and 40 ° C. Food gelatine 2 in granular form is then mixed into the heated skimmed milk 7 by means of a vortex mixer, for example of the YTRON type.
Zistilo sa, že voľba želatíny ovplyvňuje stabilitu konečného produktu. Preto má správna voľba a kombinácia surovín pre želatínu veľký význam, pričom pokusy ukázali, že pri aplikácii spôsobu podľa vynálezu sú vhodné želatíny ako zvieracieho, tak rastlinného pôvodu. V uvádzanom príklade uskutočnenia sa použitá želatína vyrába z päť rôznych druhov hovädzieho väzivového tkaniva so strednými a/nebo vysokými hodnotami rôsolovej pevnosti na úrovni 220 bloomgramov. Viskozita tejto želatíny je okolo 41 milibarov, pričom je viskozita priamo úmerná hodnote pevnosti v bloomgramoch. Viskozita tejto želatíny sa v tomto príklade uskutočnenia stanoví tak, že sa vytvorí zmes obsahujúca 6 2/3 % želatíny, táto zmes sa na vodnom kúpeli zahreje na 60 °C, odoberie sa vzorka a stanoví sa jej viskozita.The choice of gelatin has been found to affect the stability of the end product. Therefore, the right choice and combination of raw materials is of great importance to gelatin, and experiments have shown that gelatins of both animal and vegetable origin are suitable for the application of the method of the invention. In the present embodiment, the gelatin used is made from five different types of bovine connective tissue with medium and / or high gel strength values of 220 bloomgrams. The viscosity of this gelatin is about 41 millibars, the viscosity being proportional to the bloomgram strength value. The viscosity of this gelatin is determined in this embodiment by forming a mixture containing 6 2/3% gelatin, heated to 60 ° C in a water bath, taking a sample and determining its viscosity.
Po vmiešaní želatíny do odstredeného mlieka sa nechá zmes napučiavať 15 minút, výhodne pol hodiny. Po tomto stupni napučiavania sa zmes asi 1 minútu zahrieva na asi 60 °C, čím sa podporí zmiešanie želatíny s odstredeným mliekom.After mixing the gelatin into the skim milk, the mixture is allowed to swell for 15 minutes, preferably half an hour. After this swelling step, the mixture is heated to about 60 ° C for about 1 minute to promote mixing of the gelatin with the skimmed milk.
V stupni III sa primieša smotana 3 obsahujúca napríklad 15 % tuku. V ďalšom sa v tomto výhodnom príklade uskutočnenia v stupni IV k tejto zmesi obsahujúcej aspoň smotanu a želatínu obohatenú odstredeným mliekom a s obsahom tuku asi 13 - 14 %, primieša smotana 5 s vysokým obsahom tuku tak, aby sa docielil finálny produkt s obsahom tuku asi 15 %.In step III, cream 3 containing, for example, 15% fat is mixed. In a further preferred embodiment of Step IV, to this mixture comprising at least cream and gelatin enriched in skimmed milk and having a fat content of about 13-14%, a high fat cream 5 is admixed to obtain a final fat content of about 15%. %.
Pred plnením do obalov sa v záujme vysokej trvanlivosti uskutočňuje krátkodobý ohrev v ultravysokoteplotnom ohrievači (UHT) 6 najmenej nad 120 °C, výhodne nad 130 °C (stupeň V). Jeden príklad takého ultravysokoteplotného ohrievača predstavuje zariadenie Finnah/ST2.Prior to filling into packages, for high durability, the short-term heating in the ultra high temperature heater (UHT) 6 is at least above 120 ° C, preferably above 130 ° C (step V). One example of such an ultra high temperature heater is the Finnah / ST2.
V ďalšom sa táto zmes obsahujúca aspoň smotanu a želatínu obohatenú odstredeným mliekom homogenizuje v homogenizátore 7 pri napríklad 80 °C a tlaku medzi 18,5 MPa a 21,5 MPa (medzi 185 bar a 215 bar) (stupeň VI). Po ochladení na teplotu ležiacu medzi 20 °C a 30 °C v stáčacom zariadení 8 (stupeň VII) sa môže prikročiť k aseptickému stáčaniu do bežne známych napríklad kartónových a/alebo papierových obalových jednotiek vyložených hliníkom a/alebo plastom (výhodne polyetylénom), načo nasleduje rýchle schladenie v chladiarni na najmenej 15 °C (stupeň VIII).Next, this mixture comprising at least cream and gelatin enriched in skimmed milk is homogenized in a homogenizer 7 at, for example, 80 ° C and a pressure between 18.5 MPa and 21.5 MPa (between 185 bar and 215 bar) (step VI). After cooling to a temperature of between 20 ° C and 30 ° C in the bottling apparatus 8 (step VII), aseptic bottling can be carried out into commonly known, for example, cardboard and / or paper packaging units lined with aluminum and / or plastic (preferably polyethylene). followed by rapid refrigeration to at least 15 ° C (grade VIII).
Claims (20)
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 (2)
| Publication Number | Publication Date |
|---|---|
| SK10522003A3 true SK10522003A3 (en) | 2003-12-02 |
| SK287782B6 SK287782B6 (en) | 2011-09-05 |
Family
ID=3619080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SK1052-2003A SK287782B6 (en) | 2001-01-22 | 2001-01-22 | Method for the production of dairy product containing gelatine and cream |
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 |
|---|---|---|---|---|
| WO2007022069A1 (en) * | 2005-08-12 | 2007-02-22 | 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 CA CA2435359A patent/CA2435359C/en not_active Expired - Lifetime
- 2001-01-22 JP JP2002557214A patent/JP4491676B2/en not_active Expired - Lifetime
- 2001-01-22 AU AU2001229865A patent/AU2001229865B2/en not_active Expired
- 2001-01-22 PL PL365023A patent/PL212118B1/en unknown
- 2001-01-22 SK SK1052-2003A patent/SK287782B6/en not_active IP Right Cessation
- 2001-01-22 CZ CZ20032255A patent/CZ20032255A3/en unknown
- 2001-01-22 HU HU0302815A patent/HUP0302815A3/en unknown
- 2001-01-22 KR KR10-2003-7009616A patent/KR20030091970A/en not_active Application Discontinuation
- 2001-01-22 WO PCT/AT2001/000016 patent/WO2002056696A1/en active IP Right Grant
-
2003
- 2003-07-16 NO NO20033217A patent/NO325537B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| PL212118B1 (en) | 2012-08-31 |
| CA2435359A1 (en) | 2002-07-25 |
| JP4491676B2 (en) | 2010-06-30 |
| NO20033217L (en) | 2003-07-16 |
| KR20030091970A (en) | 2003-12-03 |
| HUP0302815A2 (en) | 2003-11-28 |
| PL365023A1 (en) | 2004-12-27 |
| NO325537B1 (en) | 2008-06-09 |
| WO2002056696A1 (en) | 2002-07-25 |
| AU2001229865B2 (en) | 2007-05-17 |
| HUP0302815A3 (en) | 2005-05-30 |
| SK287782B6 (en) | 2011-09-05 |
| NO20033217D0 (en) | 2003-07-16 |
| JP2004518427A (en) | 2004-06-24 |
| CA2435359C (en) | 2010-11-16 |
| CZ20032255A3 (en) | 2003-11-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4A | Patent expired |
Expiry date: 20210122 |