WO2001070035A1 - Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt - Google Patents
Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt Download PDFInfo
- Publication number
- WO2001070035A1 WO2001070035A1 PCT/AT2001/000055 AT0100055W WO0170035A1 WO 2001070035 A1 WO2001070035 A1 WO 2001070035A1 AT 0100055 W AT0100055 W AT 0100055W WO 0170035 A1 WO0170035 A1 WO 0170035A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- waffle
- product
- sheets
- food
- layer
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
Definitions
- the present invention relates to a method for producing a waffle product containing a food or a feed using at least two waffle sheets, furthermore to a plant for producing such a wafer product and finally to a wafer product produced by this method.
- Waffle products consist of waffle sheets and fillings located between them, such as confectionery, meat products or cheese ware. These known waffle products consist of several waffle sheets, which are connected to one another after the baking process with the interposition of fillings to form a product. Before the baking process, the waffle sheets can therefore no such ingredients, which vitamins, flavors and the like. have included, as these components would be damaged or spoiled by the baking process.
- doughs which are used for the production of waffle sheets have a sugar content of about 3% to 5%. With such a sugar content, the waffle leaves are neutral in taste. In addition, waffle sheets with such a sugar content are not deformable after the baking process, but are so brittle even when still hot that they break when deformed.
- Wafer masses are also known which have a sugar content of more than 20%. Such a sugar content enables the waffle sheets to be deformed after the baking process, for example to form hollow cylindrical bodies, into which a filling, for example a chocolate mass, can be introduced. Nevertheless, even with such waffle products, the fact remains that the waffle sheets themselves cannot contain any other foodstuffs, in particular none which produce specific taste sensations.
- the object of the present invention is therefore to create waffle products in which even the most varied taste sensations can be brought about by the waffle sheets.
- a sugar content of at least 30% or the same content of a substance with the same technological properties as sugar for example trehalose
- a layer of a food product for example a confectionery, a meat product, a fish product, a milk product, a cheese product, a fruit product, a vegetable product or the like.
- a second hot waffle sheet is applied to this layer is likewise applied with a sugar content of at least 30% or a corresponding content of a substance with the same technological properties as sugar, for example trehalose, whereupon the two hot wafer sheets containing the layer of a food product are joined together by pressing.
- the food in particular has a powdery or granular consistency.
- a particular advantage of this method is that it can be used to produce waffles of any shape with a wide variety of contents and thus flavors using different molds. This is important because, according to the prior art, a large number of different baking tins were required for differently shaped waffles, whereas only different press tins are required in the method according to the invention. This fact is of crucial importance, since equipping a baking oven with modified baking tins requires a high technical and time expenditure, whereas pressing dies located outside the baking oven can be exchanged for changed pressing dies within a short time. In addition, since the manufacturing costs of molds are much lower than those of baking molds, significant savings are achieved.
- more than two waffle sheets with layers of a food product located between them are placed on top of one another and pressed together.
- the waffle sheets lying on top of one another and containing at least one layer of a food product can also be spatially deform each other.
- the wafer sheets lying on top of one another and containing at least one layer of a food product can be deformed to form a plurality of hollow bodies.
- the waffle sheets lying on top of one another and containing at least one layer of a food product can be pressed together and, if necessary, deformed, and they can also be provided with predetermined breaking lines for division into individual waffle bodies.
- the wafer sheets pressed together are preferably divided into the individual hollow bodies, into which a filling is subsequently introduced.
- the individual waffle products can be provided with an outer coating.
- a system for producing a waffle product contains an automatic baking machine with a conveying device, furthermore a metering device for applying a food product to a second waffle sheet, a device for lifting a first waffle sheet of a pair of waffle sheets and a device for pressing and optionally deforming the superimposed ones and waffle sheets containing at least one layer of a food product.
- the individual devices are preferably surrounded by a housing into which hot air is fed or in which at least one heating device is arranged.
- the baking machine contains a group of baking tins, which can be moved in a known manner by means of a movement device in circulation along a closed path and a device for lifting the individual wafer sheets from the baking tins.
- the device for lifting the individual waffle sheets from the baking molds preferably contains two conveyor belts which are assigned to one another, one of which is guided along a wedge-shaped path, as a result of which the individual waffle sheets are successively lifted off the baking molds, after which they are conveyed further.
- the individual waffle sheets can be conveyed between the two conveyor belts.
- the deformation device is designed either as a pressing device or as a suction device.
- a separating device in particular a punching device, is preferably also provided, by means of which the interconnected waffle sheets can be divided into individual hollow bodies.
- a waffle product according to the invention contains at least two waffle sheets which are connected to one another by pressing with the interposition of a food product and, if appropriate, are spatially deformed. If it is designed as a hollow body, a filling can be introduced into its cavity. In addition, the waffle product according to the invention can be provided with a coating.
- trehalose instead of sugar, in particular trehalose can be used, by means of which the wafer sheets can also be deformed when hot.
- FIG. 1 shows a plant for producing a waffle product according to the invention, in an axonometric view
- FIG. 2 shows a detail of a first work station of this plant, on an enlarged scale compared to FIG. 1
- FIG. 3 shows a detail of the device according to FIG Scale
- Figure 4 a second work station of this system and a third work station of this system, the third work station being in a first operating position, in an axonometric view, Figures 5 to 8, the third work station of this system in four different operating positions, in an axonometric view 9, a fourth work station of this plant, in axonometric representation
- FIGS. 10, 10a and 10b a fifth work station of this plant, in different operating positions in a side view
- FIG. 1 a sixth work station of this plant, in a side view
- 12 to 12e a schematic representation of the method according to the invention and FIGS. 13, 13a and 13b three products which can be produced using a method according to the application.
- the plant shown in FIG. 1 for the continuous production of wafer sheets consists of a first work station for the production of wafer sheets 10 formed by an automatic baking machine 1, and a second work station 2, in each of which a powdered or granulated food product 10c is placed on a second hot wafer sheet 10b is applied, from a third work station 3, in which the first hot wafer sheet 10a and the second hot wafer sheet 10b are placed on top of one another, from a fourth work station 4, in which the two hot wafer sheets 10a and 10b, one above the other, are pressed together, from a fifth Work station 5, in which the hot wafer sheets 10a and 10b pressed together are deformed and provided with break lines, and from a sixth work station 6, in which the wafer sheets 10a and 10b are divided into individual products.
- Conveyor belts 25, 35 and 55 are assigned to the individual work stations.
- the individual products are removed from the sixth work station 6 by means of a conveying device and fed to further processing and packaging.
- the entire system is surrounded by a housing 7, into which hot air is fed or in which heating devices are located.
- a housing 7 into which hot air is fed or in which heating devices are located.
- the automatic baking machine 1 there is a circulating baking device 11 and a removal device 15.
- the hot wafer sheets 10 produced in the automatic baking machine 1 are conveyed through an opening la and are conveyed by means of the conveyor belt 25 second workstation 2 and moved to the third workstation 3.
- the baking device 11 consists of a conveyor belt 12 moving in circulation with a large number of baking tins 13 for the production of flat waffle sheets.
- the lower part of the baking molds 13a is loaded with waffle dough, the two parts of the baking molds 13a and 13b are pressed onto one another and are passed through the automatic baking machine 1 in a closed sequence, as a result of which the waffles 10 are baked.
- the two parts 13a and 13b of the baking molds 13, which are hinged to one another via a laterally arranged hinge, are opened, as a result of which the baked, hot wafer sheets 10 can be removed from the lower parts 13a of the baking molds 13 and conveyed away.
- the device 15 for removing the baked wafer sheets 10 consists of a first conveyor belt 16, which is circulated via two rollers 16a, and a second conveyor belt 17, which is circulated via two rollers 17a, and a pressing device 18.
- the conveyor belt 17 is designed with a wedge-like guide 17b at the point at which the wafer sheets 10 are lifted off the lower parts 13b of the baking molds 13.
- the waffle sheets 10 run onto the conveyor belt 17 and are lifted off the lower parts 13b of the baking molds 13.
- the wafer sheets 10 dispensed via the opening 1 a of the baking machine 1 are fed to the second work station 2 and the third work station 3 in the hot state by means of the conveyor belt 25.
- First automatic waffle sheets 10a and second hot waffle sheets 10b are successively transferred from the baking machine 1 to a conveyor belt 35 assigned to the second work station 2 and the third work station 3.
- the respective first wafer sheet 10a of a pair of wafer sheets 10a and 10b is moved by means of the conveyor belt 35 under a metering device 22 to the third work station 3, which is designed as a lifting device, in which it is, for example, by means of a suction plate 32 designed with suction cups, which is adjustable in height by means of an adjusting cylinder 33 or is raised by means of a gripper.
- the respective second wafer sheet 10b passes under the metering device 22, through which it is mixed with a powdered or granular food product 10c,
- the second wafer sheet 10b coated with a food product 10c is subsequently conveyed by means of the conveyor belt 25 under the first wafer sheet 10a raised by the lifting device.
- the first wafer sheet 10a is then placed on the second wafer sheet 10b coated with a food product 10c.
- This wafer sheet consisting of the two hot wafer sheets 10a and 10b and the intermediate layer of a powdered or granulated food product 10c, is then transferred to a fourth work station 4, in which the two hot wafer sheets 10a and 10b with the layer of food between them a filled, flat wafer sheet 20 are pressed. Since the wafer sheets 10a and 10b are still hot, denaturing the proteins contained in the food product also results in the two wafer sheets 10a and 10b being bonded to one another.
- the fourth work station 4 consists of two circulating conveyor belts 41 and 42, between which the filled, hot wafer sheet 20 is located, wherein it is pressed between these conveyor belts 41 and 42.
- the filled, hot waffle sheets 20 are delivered from the fourth work station 4 to a further conveyor belt 55, from which they are fed to the fifth work station 5 and the sixth work station 6.
- the fifth work station 5 explained with reference to FIGS. 10, 10a and 10b is a device for deforming the filled, hot wafer sheets 20.
- the filled wafer sheets 20 are formed with predetermined breaking lines.
- the work station 5 contains a deformation device with a first profiled press plate 51 and a second press plate 52, which is assigned to it and has the same profile, between which the wafer sheet 20 is located.
- the filled wafer sheet 20 deformed according to the design of the two press plates 51 and 52, wherein it is, for example, bowl-shaped.
- the bowl-shaped hollow body 30 produced in this way is also formed along its edge with predetermined breaking lines 30a.
- the press plate 51 is formed with a protruding bar 51 which is formed with sharp edges at its free end.
- the deformation device can also be designed as a suction device.
- the deformation of the filled wafer sheet 20 is possible because it is still hot and because it can be deformed in the hot state due to the high sugar content.
- the hollow bodies 30 formed in this way are fed to the sixth work station 6 shown in FIG. 11, which is formed by a punching device.
- This punching device contains a base plate 61 on which the hollow bodies 30 come to rest and punching tools 62 associated therewith which can be moved up and down by means of an actuating cylinder 63.
- punching devices By means of this punching device, hollow bodies 30 are punched out of the filled and deformed wafer sheets, which are conveyed away. The two edges of the wafers are joined so tightly by the punching process that the layer in between is not visible.
- these deformed waffle sheets are cooled, thereby maintaining their shape.
- these hollow bodies 30 can be mixed with another food, e.g. filled with a chocolate cream, further closed by means of a further waffle leaf or a layer of waffle granules and covered with a layer of chocolate.
- Flat wafer sheets 10 are produced in an oven.
- a second wafer sheet 10b is coated with a powdered or granular food product 10c, whereas a first wafer sheet 10a is not coated.
- these two hot waffle sheets 10a and 10b are placed on top of one another and pressed together to form a filled, two-layered wafer sheet 20.
- the two wafer sheets 10a and 10b are glued together.
- this filled, hot wafer sheet 20 is deformed into a bowl-shaped hollow body 30 and it is provided with predetermined breaking lines 30a.
- the shell-shaped hollow bodies 30 are then filled with a further mass 30c, optionally closed by a further waffle sheet or by means of a layer of waffle granulate and optionally provided with a covering.
- the wafer dough In order to ensure that the wafer sheets 10a and 10b have the elasticity required for deformation when hot, the wafer dough must have a sugar content of at least 20%, preferably at least 23%. After the baking process, the wafer sheets have a sugar content of at least 30%. Instead of sugar, a substitute with the same technological properties as sugar can be used. Trehalose is preferably used for this purpose. The decisive factor here is that the hot sheets have such a high elasticity in the hot state that they are deformable. In order to keep the wafer sheets at the required high temperature, all workstations are in a closed housing, which is preferably supplied with hot air or in which heating devices are located. After the deformation process, the products are e.g. cooled by supplying cold air.
- layered waffle sheets can thus be produced with any taste, which can be used for the production of any waffle products. Furthermore, since this method can be used to produce wafer sheets of any shape from flat wafer sheets by means of different molds, which means that there is no need for different baking tins, a large number of wafer products with different shapes can be produced at low additional costs.
- more than two waffle sheets with layers of food between them can be pressed together and pressed together. can also be deformed.
- the products can be used as human food or as animal food.
- FIG. 13 shows a bowl-shaped waffle product 30, the cavity of which contains a filling compound 31a.
- wafer products 40 and 40a are shown in the form of dog bones.
- the waffle sheets are made from a dough which contains a flour, such as wheat flour, rice flour or corn flour, or from a potato dough. By heating the proteins contained in the food products, the wafer sheets are joined together.
- the texture, taste and spatial configuration of the wafer products can be controlled in any way by the method according to the invention.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU40313/01A AU4031301A (en) | 2000-03-23 | 2001-02-27 | Method for producing a waffle product, arrangement for carrying out said method and a waffle product produced according to said method |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT0049600A AT413178B (de) | 2000-03-23 | 2000-03-23 | Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt |
ATA496/2000 | 2000-03-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001070035A1 true WO2001070035A1 (de) | 2001-09-27 |
Family
ID=3675233
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/AT2001/000055 WO2001070035A1 (de) | 2000-03-23 | 2001-02-27 | Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt |
Country Status (3)
Country | Link |
---|---|
AT (1) | AT413178B (de) |
AU (1) | AU4031301A (de) |
WO (1) | WO2001070035A1 (de) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108935566A (zh) * | 2018-07-16 | 2018-12-07 | 杨立撒 | 一种蛋糕旋转堆叠的加工机构 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1468930A (en) * | 1973-05-10 | 1977-03-30 | Hebenstreit Gmbh | Confectionery |
EP0012588A1 (de) * | 1978-12-08 | 1980-06-25 | Unilever Plc | Verfahren und Vorrichtung zum Herstellen von geformten Waffeln |
EP0170770A2 (de) * | 1984-08-09 | 1986-02-12 | Milchhof-Eiskrem GmbH & Co. KG | Eiswaffel |
US4600591A (en) * | 1984-11-26 | 1986-07-15 | Carlo Galli | Device for the production of ice-cream cones and the product obtained |
US6004612A (en) * | 1997-12-19 | 1999-12-21 | Nabisco Technology Company | Production of shredded snacks with chip-like appearance and texture |
WO2000019829A1 (de) * | 1998-10-01 | 2000-04-13 | Master Foods Austria Gesellschaft Mbh | Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE546578A (de) * | ||||
FR848133A (fr) * | 1938-11-18 | 1939-10-24 | Cornet en biscuit pour glaces, à deux ou plus de deux couches séparées par des intervalles, propres à contenir des substances semi-liquides à consommer avec la glace | |
US2888887A (en) * | 1954-07-13 | 1959-06-02 | Wolf Paul | Method of making closed filled wafer strips |
AT380151B (de) * | 1982-09-16 | 1986-04-25 | Haas Franz Waffelmasch | Verfahren zur herstellung von produkten, wie hohl-koerper, zusammenhaengende hohlkoerperteile, ueber blattfoermige stege od.dgl. zusammenhaengende hohl- koerperteile, becher, teller, flache scheiben, roellchen u.dgl., aus einem gebackenen gebaeckband, vzw. aus einem waffelband, und vorrichtung hiezu |
AT388278B (de) * | 1984-12-06 | 1989-05-26 | Haas Franz Waffelmasch | Verfahren zur herstellung eines gefuellten knusprigen waffelproduktes aus einem einzelnen, im wesentlichen ebenen waffelfladen |
JP4221078B2 (ja) * | 1998-07-09 | 2009-02-12 | 株式会社林原生物化学研究所 | トレハロース2含水結晶とその製造方法並びに用途 |
-
2000
- 2000-03-23 AT AT0049600A patent/AT413178B/de not_active IP Right Cessation
-
2001
- 2001-02-27 AU AU40313/01A patent/AU4031301A/en not_active Abandoned
- 2001-02-27 WO PCT/AT2001/000055 patent/WO2001070035A1/de active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1468930A (en) * | 1973-05-10 | 1977-03-30 | Hebenstreit Gmbh | Confectionery |
EP0012588A1 (de) * | 1978-12-08 | 1980-06-25 | Unilever Plc | Verfahren und Vorrichtung zum Herstellen von geformten Waffeln |
EP0170770A2 (de) * | 1984-08-09 | 1986-02-12 | Milchhof-Eiskrem GmbH & Co. KG | Eiswaffel |
US4600591A (en) * | 1984-11-26 | 1986-07-15 | Carlo Galli | Device for the production of ice-cream cones and the product obtained |
US6004612A (en) * | 1997-12-19 | 1999-12-21 | Nabisco Technology Company | Production of shredded snacks with chip-like appearance and texture |
WO2000019829A1 (de) * | 1998-10-01 | 2000-04-13 | Master Foods Austria Gesellschaft Mbh | Verfahren zur herstellung eines waffelproduktes, anlage zur durchführung dieses verfahrens und nach diesem verfahren hergestelltes waffelprodukt |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108935566A (zh) * | 2018-07-16 | 2018-12-07 | 杨立撒 | 一种蛋糕旋转堆叠的加工机构 |
CN108935566B (zh) * | 2018-07-16 | 2021-05-04 | 长沙市仟吉食品有限公司 | 一种蛋糕旋转堆叠的加工机构 |
Also Published As
Publication number | Publication date |
---|---|
ATA4962000A (de) | 2005-05-15 |
AT413178B (de) | 2005-12-15 |
AU4031301A (en) | 2001-10-03 |
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