WO1992014370A1 - Pasta product and method of making same - Google Patents
Pasta product and method of making same Download PDFInfo
- Publication number
- WO1992014370A1 WO1992014370A1 PCT/US1992/001215 US9201215W WO9214370A1 WO 1992014370 A1 WO1992014370 A1 WO 1992014370A1 US 9201215 W US9201215 W US 9201215W WO 9214370 A1 WO9214370 A1 WO 9214370A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pasta
- pasta product
- ingredients
- flavor
- flour
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Definitions
- the present invention relates to an improved pasta formulation and a method of preparing the same.
- the present invention more specifically is directed to pasta having a high flavor and color content.
- Conventional pasta products include egg
- U.S. Patent No. 4,840,808 to Lee et al. is directed to a process for preserving the color and texture of vegetable pasta by adding a cation, such as magnesium, zinc, copper, calcium or aluminum.
- Mitsuhashi et al. disclose a process for preparing a solid product comprising an oil-soluble substance, e. g. , oil, fat, spice, flavors, etc.
- U.S. Patent No. 4,915,966 to Guarneri discloses a method for making dried pasta by applying successive applications of heat at progressively higher
- U.S. Patent No. 4,120,989 to Grindstaff et al. discloses a process for making a high-protein pasta which does not crack or craze upon drying or storage.
- Flavored or seasoned pasta has garnered a specialized market within the broad pasta field. It has developed a niche as an accessory dish, upon which a main course may be placed, or as an entree in itself.
- the present invention has as an objective, the development of a fresh or dried pasta product with distinct flavors, texture and color characteristics.
- the present invention is generally directed to a flare-free pasta product having a homogeneous
- the invention is specifically directed to a high quality pasta product having excellent texture, color and flavor characteristics, comprising from about 40.0% to about 80.0% flour, from about 1.0% to 3.0% (FWB) eggs, from about 0.5% to 1.2% (FWB) monoglyceride, from about 1.0% to 5.0% by weight olive oil, and water
- the present invention is also directed to a method of preparing a pasta product having a homogeneous flare-free texture, and which will substantially retain its flavor upon cooking.
- the method includes the steps of first mixing the following ingredients together to form a pasta blend: about 40.0% to about 80.0% by weight of a pasta flour; about 1.0% to about 10.0% (FWB) eggs; and about 0.2% to about 5.0% (FWB) of a starch complexing agent.
- liquid ingredients including olive oil in an amount sufficient to facilitate the extrusion of the pasta product and to bind the non-pasta flour ingredients to the pasta flour in a homogeneous manner throughout the pasta product, and water in an amount sufficient to blend the ingredients together are blended into the mixture.
- the final pasta dough is then extruded to form a pasta product.
- the present invention is also directed to a method of making the pasta product, comprising dry- blending the dry ingredients including flour and
- the product of the extrusion is then ready for consumption following standard cooking techniques known to the art. Additionally, the extruded product may be dried in a controlled environment to protect and enhance the product integrity.
- the process of the present invention yields a pasta with unique characteristics.
- the pasta of the present invention has the appearance and cooking quality characteristics of premium pasta, i.e., fine surface characteristics. Of extreme importance, the pasta of the present invention, after it is cooked, has the taste and aroma of selected seasonings and
- the pasta remains brightly colored, having the color of the predominant ingredient, i.e., a green color for spinach, red for beets, black for calamari, etc. When dried, the pasta has a longer shelf life than flavored pasta products currently in the market.
- the ingredients used in the pasta of the present invention are selected for freshness and quality. Although many of the ingredients are familiar to those skilled in the art of making pasta, the pasta product of the present invention is unique in that it is derived from a unique combination of specific ingredients and a unique production design. Except as indicated, all percentage formulations are on a flour weight basis, known to the art and referred to herein as "FWB.”
- the pasta of the present invention is predominantly comprised of farinaceous starch-containing materials.
- farinaceous materials which can be used, such as semolina, durum flour, farina, flour, such as all purpose flour, and combinations of these.
- the farinaceous materials utilized in the present invention will be collectively called "pasta flour.”
- the present invention prefers the incorporation of fine grade semolina flour into the pasta dough.
- Semolina is the coarsely ground endosperm of durum wheat.
- durum flour per se is not
- the pasta dough of the present invention includes at least
- Another dried ingredient which is preferably used in all pasta formulations except the calamari
- pasta product of the present invention may include fresh vegetables and vegetable purees, dehydrated vegetables are preferred for a number of reasons. Dehydrated vegetables, instead of fresh
- the dehydrated vegetables selected for use in the pasta formulation of the present invention are preferably dried under special controlled conditions, i. e., cryogenic dehydration or lyophilization.
- Olive oil is also important for flavored pasta products. Olive oil carries fat-soluble flavor
- hygroscopic materials such as tomato and lemon powders.
- olive oil coats the "rough edges" of the pasta flour particles and renders the surface slippery.
- the resulting pasta dough can consequently pass through an extruder auger and die with relatively more ease.
- Olive oil also incorporates a distinct flavor to the pasta product.
- Alternative vegetable oils which have profiles similar to olive oil, may also be used.
- a representative example is safflower oil.
- Another required ingredient in the pasta formulation of the present invention is water, which is used for assisting the mixing of the dried ingredients and enabling the dried ingredients to be extruded.
- the amount of water added depends on the moisture of the non-pasta flour ingredients.
- Starch complexing agents such as glyceryl monostearate, and mono- and di-glycerides and
- the primary purpose for including starch complexing agents in the pasta dough is for improvement of texture.
- the resulting pasta will have an increased resistance to overcooking and mushy texture.
- the film deters the rapid entry of water, and thereby protects the "al dente" texture and the surface from becoming overcooked.
- a preferred starch complexing compound for the present invention is a monoglyceride mixture, such as Paniplex ® .
- the starch complexing compound is present in an amount of between about 0.2% and about 5.0% (FWB), preferably about 0.5% and 1.2% (FWB).
- Flavor components are:
- Flavor ingredients for use in the present invention may originate from a variety of sources such as, dried or fresh seasonings, commonly available as cooking products. Dried seasonings are generally added to the blend in powder form in amounts ranging from 0.5% to 10.0% (FWB). The quantity of seasoning added to the blend depends on the type of seasoning, the strength of the seasoning, and the palate of the consumer.
- flavor compounds are extremely volatile, the flavor of the food product will naturally dissipate in the air as soon as it is activated. To avoid this, flavor compounds are combined with a neutralizing base component, which acts to encapsulate or capture the essence, i. e., aroma and/or taste, of the particular food product. The flavor essence thereby remains with the pasta dough throughout the processing and cooking of the pasta, only to be released when it is consumed.
- flavor resins are known to the art. However, until the process of the present invention was developed, the satisfactory incorporation of flavor resins into pasta products, which results in a product having distinct flavor, had not been achieved.
- spice flavors which may be used in the pasta dough of the present invention include basil, pesto, garlic, pizza spice, marinara spice, capsicum, celery, coriander, cumin, dill seed, fennel, marjoram, mustard, onion, oregano, black pepper, and rosemary.
- Germantown, Wisconsin 53022 Germantown, Wisconsin 53022.
- the dried and liquid ingredients are mixed such that the pasta formulation has a moisture content of between about 26% and 35%, preferably about 30%.
- the amount of water added to the formulation is based on the moisture content of the ingredients previously added together. Because olive oil has no water, an allowance is made for that.
- Dried egg white generally has a moisture content of about 3%. When the product is to be extruded, it should be extruded at a moisture content of between about 26% and 35% moisture, preferably about 30% moisture.
- the preferred amount of absorption depends upon the type of extruder, the nature of the product being extruded and the temperature of extrusion. The higher the temperature, the less water needed. If the
- the end product should have an extruded
- the type of extruder affects the water content of the extruded pasta.
- the extruder features include the rate of extrusion and the temperature of extrusion.
- the benefit of the water jacket is that it will provide a more unified extrusion rate.
- a pasta product having enhanced flavor, color and texture by mixing the required dry ingredients and then blending in the liquid ingredients in a conventional mixer under conventional conditions known to the art.
- the incorporation of the essential ingredients, as described above such as pasta flour, olive oil, water, and starch complexing ingredients, in the appropriate amounts will result in the desired pasta product.
- the dry and liquid ingredients are blended to a conventional particulate size and introduced to an extruder. The particulate size of the blended
- ingredients is about 0.7 ⁇ 0.2 cm in diameter. It is important not to mix the ingredients too thoroughly as overmixing tends to result in an inferior pasta product.
- pasta In order to extend the shelf life of pasta, it may be dried or cured. Although the term “drying” as a term of art is predominantly used in the pasta-making process, it is somewhat of a misnomer. Pasta is not completely dried. Rather, the moisture content is reduced from approximately 30% after extrusion to about 12%. For purposes of the present invention, a pasta product with an approximately 12% moisture content is considered a “dried” or “cured” pasta product. At this point, it has a substantial shelf life extending to eight or nine months and beyond.
- the drying cycle utilizes a maximum temperature of between about 136° and 158°F (58-70°C) to protect the organoleptic properties of the formulations.
- a preferred drying process includes four distinct stages:
- the initial pre-drying stage occurs out of the drying room.
- the freshly extruded strands of pasta are generally hung on a rack prior to the drying stage. This is achieved by drawing out the extruded strand a certain length, separating it from the extruder and simply hanging it on a horizontal rod attached to a drying rack.
- the extruded strands are drawn to a length of approximately 32" and doubled to provide a doubled 16" strand.
- the extrusion room i. e., the room in which the extruders are placed, is maintained a predetermined, optimal temperature and humidity. While the temperature and humidity conditions may change, depending on factors such as outside temperature and season of the year, the preferred temperature is
- the drying stage After the pre-drying stage, i.e., when the drying room has been filled, the drying stage is
- the initial phase of the drying stage includes a "case hardening" stage in which the extruded pasta product is subjected to a draft of air to set the exterior shape of the pasta product.
- the pasta is then subjected to high humidity conditions to cause the pasta to "sweat." Sweating is a term of art in the pasta business, which defines the result of the migration of the moisture from within the pasta product to the exterior surface. In this stage, the humidity of the drying room is raised to
- the pasta product After the pasta product has been dried, it is taken from the drying room. If the pasta is in the form of strands, the bends remain intact. It is then
- composition of the dry ingredients is listed in the following table:
- the dry ingredients are mixed in an industrial premixer for 5 minutes.
- the liquid ingredients are whisked together to form an emulsion.
- the emulsion is sprayed at a rate of 100 ml per minute to blend into the mixture of dry
- Paniplex (monoglyceride) 100 g
- Example 1 The process of Example 1 was followed using the following ingredients:
- Example 1 The process of Example 1 was followed using the following ingredients:
- Example 1 The process of Example 1 was followed using the following ingredients:
- Paniplex (monoglyceride) 100 g Liquid Ingredients
- Paniplex (monoglyceride) 100 g
- Saffron was placed in 300 ml water at 40°C for 20 minutes to release the flavor and color compounds.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US654,475 | 1991-02-13 | ||
US07/654,475 US5124168A (en) | 1991-02-13 | 1991-02-13 | Pasta product and method of making the same |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1992014370A1 true WO1992014370A1 (en) | 1992-09-03 |
Family
ID=24625001
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1992/001215 WO1992014370A1 (en) | 1991-02-13 | 1992-02-13 | Pasta product and method of making same |
Country Status (4)
Country | Link |
---|---|
US (1) | US5124168A (en) |
EP (1) | EP0524310A4 (en) |
AU (1) | AU1429692A (en) |
WO (1) | WO1992014370A1 (en) |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1248023B (en) * | 1991-06-10 | 1995-01-05 | Barilla Flli G & R | PROCESS OF THERMAL STABILIZATION OF THE COLOR OF FOOD PASTE INTEGRATED WITH INGREDIENTS OF STRONG CHROMATISM. |
US5258196A (en) * | 1992-09-18 | 1993-11-02 | Lohan Michael J | Pasta chips and process of preparation |
US5258195A (en) * | 1992-09-18 | 1993-11-02 | Lohan Michael J | Fresh pasta product and process of manufacture |
US5505977A (en) * | 1993-06-10 | 1996-04-09 | Board Of Regents Of The University Of Nebraska | Process for preparing bread product containing heat-denatured egg yolk based material |
US5508053A (en) * | 1993-08-13 | 1996-04-16 | Kraft Foods, Inc. | Method for producing vegetable pasta |
US5516472A (en) * | 1993-11-12 | 1996-05-14 | Strandex Corporation | Extruded synthetic wood composition and method for making same |
US5738896A (en) * | 1995-10-27 | 1998-04-14 | Lipton, Division Of Conopco, Inc. | Spiral shaped, dried pasta food composition and a method for making it |
JPH11290010A (en) * | 1998-04-06 | 1999-10-26 | Nissin Food Prod Co Ltd | Long life pasta and its production |
US6106882A (en) * | 1998-05-26 | 2000-08-22 | Bestfoods | Wet toasted pasta and method of manufacture |
US6146682A (en) * | 1998-05-26 | 2000-11-14 | Bestfoods | Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture |
US6153293A (en) * | 1999-02-04 | 2000-11-28 | Dahl; Michael E. | Extruded wood polymer composite and method of manufacture |
EP1038450B1 (en) * | 1999-03-26 | 2012-05-30 | Symrise AG | Method for imparting a fried onion aroma to foodstuffs |
US6541059B2 (en) | 2000-12-07 | 2003-04-01 | Bestfoods | Process of making instant pasta with improved cooking quality |
US20030143314A1 (en) * | 2002-01-22 | 2003-07-31 | Smith Michael G. | Process for manufacturing individually quick-freeze-formed Calamari squid rings |
FI117082B (en) * | 2002-02-08 | 2006-06-15 | Raisio Yhtymae Oyj | Pasta product containing esterified plant sterols |
US20050260321A1 (en) * | 2004-03-09 | 2005-11-24 | Weston Mark E | Low carbohydrate pasta |
US20070026123A1 (en) * | 2005-08-01 | 2007-02-01 | Lauren Stewart | Pesto products |
US8284943B2 (en) * | 2006-09-27 | 2012-10-09 | Certes Networks, Inc. | IP encryption over resilient BGP/MPLS IP VPN |
CA2566763A1 (en) * | 2006-11-01 | 2008-05-01 | Saskatchewan Egg Producers | Egg protein product |
EP2036442A1 (en) * | 2007-09-17 | 2009-03-18 | Nestec S.A. | Fresh pasta and process for the preparation thereof |
NL2001274C2 (en) * | 2008-02-11 | 2009-08-14 | Univ Wageningen | Batter and method for preparing a paste. |
AU2015100934B4 (en) * | 2014-08-20 | 2016-03-10 | General Mills, Inc. | Pasta with reduced gluten |
CN104757042A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tartary buckwheat cake pre-blend flour, tartary buckwheat cake and making method thereof |
WO2017074267A1 (en) * | 2015-10-30 | 2017-05-04 | Namz Pte. Ltd. | A processing method to make low oil content noodles and other foods produced by the same |
ES2887586T3 (en) * | 2016-07-20 | 2021-12-23 | Ottavio Natali | Manufacturing process of pasta from durum wheat semolina and vegetables |
DE112019005445T5 (en) | 2018-10-30 | 2021-07-15 | Michael Foods, Inc. | CRISPY PROTEIN FOOD PRODUCT |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3728130A (en) * | 1971-02-19 | 1973-04-17 | Ashland Oil Inc | Pasta containing ethoxylated monoglycerides |
US4178393A (en) * | 1976-05-03 | 1979-12-11 | Aktieselskabet Grindstedvaerket | Method of preparing a monoglyceride dough additive |
US4229488A (en) * | 1979-04-16 | 1980-10-21 | Eastman Kodak Company | Pasta conditioner |
US4539214A (en) * | 1982-08-19 | 1985-09-03 | Ranks Hovis Mcdougall P.L.C. | Method of producing pasta |
US4659576A (en) * | 1982-08-03 | 1987-04-21 | Campbell Soup Company | Shelf or refrigerator stable raw alimentary paste |
US4763569A (en) * | 1986-11-12 | 1988-08-16 | Wenger Manufacturing, Inc. | Low temperature extrusion process for quick cooking pasta products |
US4840808A (en) * | 1987-09-23 | 1989-06-20 | Borden, Inc. | Method of preserving color of vegetable pasta products |
US4973487A (en) * | 1989-03-29 | 1990-11-27 | Kraft General Foods, Inc. | Quick-cooking thin-wall pasta |
US5063072A (en) * | 1987-10-08 | 1991-11-05 | Borden, Inc. | One-step flavored pasta products and processes for preparing fast cooking pasta products |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3762931A (en) * | 1970-12-02 | 1973-10-02 | Patent Technology | Macaroni process |
US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
-
1991
- 1991-02-13 US US07/654,475 patent/US5124168A/en not_active Expired - Fee Related
-
1992
- 1992-02-13 EP EP19920907226 patent/EP0524310A4/en not_active Withdrawn
- 1992-02-13 AU AU14296/92A patent/AU1429692A/en not_active Abandoned
- 1992-02-13 WO PCT/US1992/001215 patent/WO1992014370A1/en not_active Application Discontinuation
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3728130A (en) * | 1971-02-19 | 1973-04-17 | Ashland Oil Inc | Pasta containing ethoxylated monoglycerides |
US4178393A (en) * | 1976-05-03 | 1979-12-11 | Aktieselskabet Grindstedvaerket | Method of preparing a monoglyceride dough additive |
US4229488A (en) * | 1979-04-16 | 1980-10-21 | Eastman Kodak Company | Pasta conditioner |
US4659576A (en) * | 1982-08-03 | 1987-04-21 | Campbell Soup Company | Shelf or refrigerator stable raw alimentary paste |
US4539214A (en) * | 1982-08-19 | 1985-09-03 | Ranks Hovis Mcdougall P.L.C. | Method of producing pasta |
US4763569A (en) * | 1986-11-12 | 1988-08-16 | Wenger Manufacturing, Inc. | Low temperature extrusion process for quick cooking pasta products |
US4840808A (en) * | 1987-09-23 | 1989-06-20 | Borden, Inc. | Method of preserving color of vegetable pasta products |
US5063072A (en) * | 1987-10-08 | 1991-11-05 | Borden, Inc. | One-step flavored pasta products and processes for preparing fast cooking pasta products |
US4973487A (en) * | 1989-03-29 | 1990-11-27 | Kraft General Foods, Inc. | Quick-cooking thin-wall pasta |
Non-Patent Citations (2)
Title |
---|
ENRICA AND VERNON JARRATT, "The Complete Book of Pasta", published by Dover Publications Inc., New York, New York 1975, see pages 28 and 29. * |
See also references of EP0524310A4 * |
Also Published As
Publication number | Publication date |
---|---|
AU1429692A (en) | 1992-09-15 |
US5124168A (en) | 1992-06-23 |
EP0524310A4 (en) | 1993-06-30 |
EP0524310A1 (en) | 1993-01-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5124168A (en) | Pasta product and method of making the same | |
US5063072A (en) | One-step flavored pasta products and processes for preparing fast cooking pasta products | |
FI65535C (en) | FOERFARANDE FOER FRAMSTAELLNING AV EN TORR NAERINGSPRODUKT SOMINNEHAOLLER ETT FOERTJOCKNINGSMEDEL | |
AU630818B2 (en) | A process for the production of flavoured pastas | |
CA2023461C (en) | Microwavable pasta product comprising triethyl citrate and eggs and a process for preparing same | |
US4659576A (en) | Shelf or refrigerator stable raw alimentary paste | |
US3615677A (en) | High protein alimentary paste products | |
US5508053A (en) | Method for producing vegetable pasta | |
US8545919B2 (en) | Free flowing vegetable powder and method for its manufacture | |
JPS61199746A (en) | Expandable food raw material | |
CA2005710A1 (en) | Snack product | |
AU2008211617B2 (en) | Free flowing vegetable powder and method for its manufacture | |
DE68907287T2 (en) | Manufacturing process for quick-cooking pasta. | |
RU2490934C2 (en) | Food products with coating unsubject to frying and their production method | |
US5536520A (en) | Substantially oil free fried flavor food product and method of making | |
KR101940576B1 (en) | Agar noodles manufactured using agar powder and method for manufacturing the same | |
JPH11299441A (en) | Seasoned bread crumb and its production | |
KR20040038573A (en) | Kimchi powder sauces and their manufacturing methods | |
KR102023242B1 (en) | The manufacturing method of mix snack | |
JP4025717B2 (en) | Separate liquid seasoning | |
JP3278081B2 (en) | Mix for Okonomiyaki | |
CZ20014202A3 (en) | Product made of raw rice, flavored and colored with various eatables applied in the form of powder to rice grains, and process for preparing thereof | |
US4940591A (en) | Microwavable stuffing mix | |
JP2024007575A (en) | Food coated with bread crumb for frying and production method thereof | |
JP2001321104A (en) | Method for producing frozen cooked noodle |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AT AU BB BG BR CA CH CS DE DK ES FI GB HU JP KP KR LK LU MG MN MW NL NO PL RO RU SD SE |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): AT BE BF BJ CF CG CH CI CM DE DK ES FR GA GB GN GR IT LU MC ML MR NL SE SN TD TG |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1992907226 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1992907226 Country of ref document: EP |
|
REG | Reference to national code |
Ref country code: DE Ref legal event code: 8642 |
|
NENP | Non-entry into the national phase |
Ref country code: CA |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 1992907226 Country of ref document: EP |