WO2004018613A1 - Method for making fermented fruit beverage - Google Patents
Method for making fermented fruit beverage Download PDFInfo
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- WO2004018613A1 WO2004018613A1 PCT/BE2002/000127 BE0200127W WO2004018613A1 WO 2004018613 A1 WO2004018613 A1 WO 2004018613A1 BE 0200127 W BE0200127 W BE 0200127W WO 2004018613 A1 WO2004018613 A1 WO 2004018613A1
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- fermentation
- fruits
- fruit
- fermented
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Definitions
- the present invention relates to a method of making a fermented fruit beverage. It is known to make such drinks, called wine when the fruits used are grapes or sometimes wine. fruit when other fruits than grapes are used. These drinks are generally obtained by squeezing fruit in order to collect the must and leaving fermenting the must in tank until it reaches a desired degree of alcohol by adding possibly to the must of sugar and / or yeasts and other chemical substances intended to impart to the beverage a desired degree of alcohol and fragrance.
- Some fruits do not lend themselves to such a manufacturing process because of their texture or their water content which does not allow to extract enough juice to obtain a wort that is specific to the implementation of the fermentation step to obtain the desired drink.
- This is particularly the case of banana, a fruit with a pasty consistency and low water content that is not suitable for the manufacture of fermented beverages by a traditional process.
- the invention solves this problem by proposing a process for the manufacture of fermented fruit beverage characterized in that the step of extracting the must of the fruits as it is implemented according to the traditional methods is preceded by a step of cooking said fruits.
- This cooking step allows a destructuration of the fruits prior to the extraction of their must which is conducive to a good release by the cooked fruits of their juices, especially during the extraction of the must of the fruits, in particular by pressing.
- cooking breaks the starch chains so as to make their hydrolysis easier.
- the invention provides an economic outlet for the cultivation of certain fruits that are not amenable to the manufacture of traditionally fermented beverages because of their texture or water content. This is particularly the case for tropical or subtropical areas suitable for large-scale banana cultivation.
- the possibility offered by the process according to the invention to manufacture a fermented beverage of banana or tropical fruits in general which could not have been obtained by the implementation of a traditional method of making beverage fermented fruit allows the creation of an original alcoholic drink, particularly suitable for tropical or subtropical cuisine consumption.
- the invention thus allows the manufacture of a product in harmony as to its main ingredient with this tropical or subtropical cuisine while the only alcoholic beverages generally served with this cuisine are up to date wine or beer, traditionally Western beverages and obtained from the main ingredients, namely grapes in the case of wine, barley, malt and hops in the case of beer, the cultivation of which can not be carried out on a large scale in tropical regions or subtropical.
- This modality relates to the production process according to the invention of a fermented drink made from banana.
- the precise steps of implementation of the process in question are described in the order of their realization, in order to obtain a volume of 100 I of said drink.
- the desired degree of ripeness is that corresponding to a brown skin color of bananas so that the fruit is as mature as possible, without crossing the decay threshold.
- the cooking of the fruits in the water makes it possible to release a large quantity of the juices they contain and to break the starchy chains contained in the bananas without appreciably affecting the other components of the fruit and in particular without degrading the sugar which it contains, by caramelization in particular. It has been discovered that a cooking time of the order of 30 minutes makes it possible to achieve an optimal result in terms of the release of banana juices and the breakage of the starch chains they contain.
- alpha-amylase addition step may be omitted.
- This extraction is preferably carried out in two phases.
- the first phase the mixture is poured on an inclined plane so as to leave drain the liquid part that is collected and constitutes a first fraction of the must.
- the second phase the solid residue of the mixture is then pressed into a traditional fruit press so as to extract the maximum of liquid which is collected and constitutes the second fraction of the must.
- the solid pressing residue at the end of the aforementioned second phase is eliminated.
- the extraction of the must can be carried out during a single pressing step. 10 - Transfer of the must obtained by extraction in a fermentation tank and make up water up to about 90 I.
- These yeasts need mineral salts to be able to multiply in order to allow a sufficient fermentation of the must. These mineral salts are provided by ammonium hydrogen phosphate.
- potassium metabisulphite also acts as an antioxidant for fermented must and also makes it possible to clarify it.
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention concerns a method for making fermented fruit beverage comprising the following successive steps: cooking the fruits; extracting the must and allowing said must to ferment in a vat until it reaches the desired degree of alcohol. The method provides a fermented beverage based on fruits which are not suitable for making a fermented beverage by a conventional method wherein the fruits are not cooked prior to must extraction.
Description
"Procédé de fabrication de boisson fermentée de fruits" "Process for making fermented fruit beverage"
La présente invention se rapporte à un procédé de fabrication d'une boisson fermentée de fruits. II est connu de réaliser de telles boissons, appelées vin lorsque les fruits utilisés sont du raisin ou parfois vin de. fruits lorsque d'autres fruits que le raisin sont utilisés. Ces boissons sont généralement obtenues en pressant des fruits en vue d'en recueillir le moût et laissant fermenter ce moût en cuve jusqu'à ce qu'il atteigne un degré d'alcool souhaité en additionnant éventuellement au moût du sucre et/ou des levures et autres substances chimiques destinées à conférer à la boisson un degré d'alcool et un parfum souhaités.The present invention relates to a method of making a fermented fruit beverage. It is known to make such drinks, called wine when the fruits used are grapes or sometimes wine. fruit when other fruits than grapes are used. These drinks are generally obtained by squeezing fruit in order to collect the must and leaving fermenting the must in tank until it reaches a desired degree of alcohol by adding possibly to the must of sugar and / or yeasts and other chemical substances intended to impart to the beverage a desired degree of alcohol and fragrance.
Certains fruits cependant ne se prêtent pas à un tel procédé de fabrication en raison de leur texture ou de leur teneur en eau qui ne permettent pas d'en extraire suffisamment de jus pour obtenir un moût qui soit propre à la mise en œuvre de l'étape de fermentation permettant l'obtention de la boisson recherchée. Ceci est en particulier le cas de la banane, fruit à consistance pâteuse et à faible teneur en eau qui se prête mal à la fabrication de boisson fermentée selon un procédé traditionnel. L'invention résout ce problème en proposant un procédé de fabrication de boisson fermentée de fruits caractérisé en ce que l'étape d'extraction du moût des fruits telle qu'elle est mise en oeuvre selon les procédés traditionnel est précédée d'une étape de cuisson desdits fruits.Some fruits, however, do not lend themselves to such a manufacturing process because of their texture or their water content which does not allow to extract enough juice to obtain a wort that is specific to the implementation of the fermentation step to obtain the desired drink. This is particularly the case of banana, a fruit with a pasty consistency and low water content that is not suitable for the manufacture of fermented beverages by a traditional process. The invention solves this problem by proposing a process for the manufacture of fermented fruit beverage characterized in that the step of extracting the must of the fruits as it is implemented according to the traditional methods is preceded by a step of cooking said fruits.
Cette étape de cuisson permet une déstructuration des fruits préalable à l'extraction de leur moût qui est propice à une bonne libération par les fruits ainsi cuits de leurs sucs, notamment lors de
l'extraction du moût des fruits, en particulier par pressage. Par ailleurs, lorsque les fruits utilisés possèdent une teneur importante en amidon, lequel n'est pas fermentable et doit être transformé par hydrolyse en sucre fermentable, la cuisson permet de briser les chaînes amidonnées de sorte à rendre plus aisée leur hydrolyse.This cooking step allows a destructuration of the fruits prior to the extraction of their must which is conducive to a good release by the cooked fruits of their juices, especially during the extraction of the must of the fruits, in particular by pressing. Moreover, when the fruits used have a high content of starch, which is not fermentable and must be converted by hydrolysis into fermentable sugar, cooking breaks the starch chains so as to make their hydrolysis easier.
L'invention offre un débouché économique à la culture de certains fruits qui ne se prêtent pas à la fabrication de boissons fermentées selon un procédé traditionnels en raison de leur texture ou de leur teneur en eau. Ceci est le cas en particulier en ce qui concerne les régions tropicales ou subtropicales propices à la culture à grande échelle de la banane. D'autre part, la possibilité offerte par le procédé selon l'invention de fabriquer une boisson fermentée de banane ou de fruits tropicaux en général qui n'aurait pas pu être obtenue par la mise en œuvre d'un procédé traditionnel de fabrication de boisson fermentée de fruits permet la création d'une boisson alcoolisée originale, particulièrement adaptée à la consommation de cuisine tropicale ou subtropicale. L'invention permet donc la fabrication d'un produit en harmonie quant à son principal ingrédient avec cette cuisine tropicale ou subtropicale alors que les seules boissons alcoolisées généralement servies avec cette cuisine sont jusqu'à ce jour le vin ou la bière, boissons traditionnellement occidentales et obtenues à partir d'ingrédients principaux, à savoir le raisin dans le cas du vin, l'orge, le malt et le houblon dans le cas de la bière, dont la culture ne peut être réalisée à grande échelle dans des régions tropicales ou subtropicales.The invention provides an economic outlet for the cultivation of certain fruits that are not amenable to the manufacture of traditionally fermented beverages because of their texture or water content. This is particularly the case for tropical or subtropical areas suitable for large-scale banana cultivation. On the other hand, the possibility offered by the process according to the invention to manufacture a fermented beverage of banana or tropical fruits in general which could not have been obtained by the implementation of a traditional method of making beverage fermented fruit allows the creation of an original alcoholic drink, particularly suitable for tropical or subtropical cuisine consumption. The invention thus allows the manufacture of a product in harmony as to its main ingredient with this tropical or subtropical cuisine while the only alcoholic beverages generally served with this cuisine are up to date wine or beer, traditionally Western beverages and obtained from the main ingredients, namely grapes in the case of wine, barley, malt and hops in the case of beer, the cultivation of which can not be carried out on a large scale in tropical regions or subtropical.
Des formes de réalisation préférées de l'invention sont décrites dans les revendications dépendantes.Preferred embodiments of the invention are described in the dependent claims.
Une modalité de réalisation de l'invention va à présent être exposée plus en détails. Cette modalité concerne le procédé de réalisation selon l'invention d'une boisson fermentée à base de banane.
Les étapes précise de mise en œuvre du procédé en question sont décrites dans l'ordre de leur réalisation, en vue de l'obtention d'un volume de 100 I de ladite boisson.One embodiment of the invention will now be explained in more detail. This modality relates to the production process according to the invention of a fermented drink made from banana. The precise steps of implementation of the process in question are described in the order of their realization, in order to obtain a volume of 100 I of said drink.
- Epluchage et tronçonnage de 36 kg de bananes mûres. Le degré de maturité souhaité est celui correspondant à une couleur brune de la peau des bananes de sorte à ce que le fruit soit le plus mûr possible, sans franchir le seuil de pourrissement. - Cuisson par ébullition dans 50 I d'eau durant 20 à 40 minutes, de préférence 30 mn. La cuisson des fruits dans l'eau permet de libérer une grande quantité des sucs qu'ils contiennent et de briser les chaînes amidonnées contenues dans les bananes sans affecter sensiblement les autres composants du fruit et en particulier sans dégrader le sucre qu'il contient, par caramélisation notamment. Il a été découvert qu'un temps de cuisson de l'ordre de 30 minutes permet d'atteindre un résultat optimal en termes de libération des sucs des bananes et de bris des chaînes amidonnées qu'elles contiennent.- Peeling and cutting of 36 kg of ripe bananas. The desired degree of ripeness is that corresponding to a brown skin color of bananas so that the fruit is as mature as possible, without crossing the decay threshold. Boiling in 50 l of water for 20 to 40 minutes, preferably 30 minutes. The cooking of the fruits in the water makes it possible to release a large quantity of the juices they contain and to break the starchy chains contained in the bananas without appreciably affecting the other components of the fruit and in particular without degrading the sugar which it contains, by caramelization in particular. It has been discovered that a cooking time of the order of 30 minutes makes it possible to achieve an optimal result in terms of the release of banana juices and the breakage of the starch chains they contain.
- Refroidissement jusqu'à température ambiante.- Cooling to room temperature.
- Ajout éventuel de 50 g d'alpha-amylase. Cette substance permet d'hydrolyser l'amidon contenu dans la banane de sorte à le rendre propre à être fermenté par des levures. Néanmoins, en l'absence d'alpha-amylase, lesdites levures produisent des enzymes propres à opérer la fermentation en question. C'est pourquoi, l'étape d'ajout d'alpha-amylase peut être éventuellement omise.- Possible addition of 50 g of alpha-amylase. This substance makes it possible to hydrolyze the starch contained in the banana so as to make it suitable for being fermented by yeasts. Nevertheless, in the absence of alpha-amylase, said yeasts produce enzymes capable of operating the fermentation in question. Therefore, the alpha-amylase addition step may be omitted.
- Extraction du moût. Cette extraction s'effectue de préférence en deux phases. Lors de la première phase, le mélange est versé sur un plan incliné de sorte à laisser s'en
écouler la partie liquide qui est recueillie et constitue une première fraction du moût. Au cours de la seconde phase, le résidu solide du mélange est alors pressé dans une presse fruitière traditionnelle de sorte à en extraire le 5 maximum de liquide qui est recueilli et constitue le seconde fraction du moût. Le résidu solide de pressage au terme de la • seconde phase susmentionnée est éliminé. Alternativement, l'extraction du moût peut être réalisée au cours d'une étape unique de pressage. 10 - Transvasement du moût obtenu par extraction dans une cuve de fermentation et appoint d'eau jusqu'à environ 90 I.- Extraction of the must. This extraction is preferably carried out in two phases. During the first phase, the mixture is poured on an inclined plane so as to leave drain the liquid part that is collected and constitutes a first fraction of the must. During the second phase, the solid residue of the mixture is then pressed into a traditional fruit press so as to extract the maximum of liquid which is collected and constitutes the second fraction of the must. The solid pressing residue at the end of the aforementioned second phase is eliminated. Alternatively, the extraction of the must can be carried out during a single pressing step. 10 - Transfer of the must obtained by extraction in a fermentation tank and make up water up to about 90 I.
- Ajout de 14 kg de sucre blanc, de 30 g d'hydrogénophosphate d'ammonium, de 10 g de levures. Les levures assurent la fermentation du moût. Cependant,- Addition of 14 kg of white sugar, 30 g of ammonium hydrogen phosphate, 10 g of yeast. The yeasts ensure the fermentation of the must. However,
15 ces levures ont besoin de sels minéraux pour pouvoir se multiplier en vue de permettre une fermentation suffisante dudit moût. Ces sels minéraux sont apportés par l'hydrogénophosphate d'ammonium.These yeasts need mineral salts to be able to multiply in order to allow a sufficient fermentation of the must. These mineral salts are provided by ammonium hydrogen phosphate.
- Après plusieurs jours de fermentation, ajout de 2 à 4 kg de 20 sucre blanc selon la densité en sucre souhaitée.- After several days of fermentation, adding 2 to 4 kg of white sugar depending on the desired sugar density.
- Interruption de la fermentation par ajout de 20 g de métabisulfite de potassium et soutirage dans une cuve de garde. Le métabisulphite de potassium interrompt la fermentation du moût par asphyxie des levures. Sans cette- Interruption of the fermentation by adding 20 g of potassium metabisulfite and racking in a holding tank. Potassium metabisulphite interrupts the fermentation of the must by asphyxiation of the yeasts. Without this
25 interruption, ces dernières poursuivraient la fermentation du moût jusqu'à ce qu'il atteigne un taux d'alcool compris entre 15 et 16 °, au delà duquel l'alcool produit détruit également les levures de sorte que la fermentation s'interrompt spontanément.
- Ajout de 4 à 5 g/1 d'acide lactique si l'acidité naturelle du mélange est insuffisante pour que celui-ci atteigne un taux d'acidité compris entre 4 et 5g/l.25 interruption, the latter would continue the fermentation of the must until it reaches an alcohol level between 15 and 16 °, beyond which the alcohol produced also destroys the yeasts so that the fermentation is stopped spontaneously . - Addition of 4 to 5 g / l of lactic acid if the natural acidity of the mixture is insufficient for it to reach an acidity of between 4 and 5g / l.
- Ajout de 5 g de métabisulfite de potassium et soutirage 5 dans une nouvelle cuve de garde. Outre son effet d'interruption de la fermentation, le métabisulfite de potassium joue également le rôle d'antioxydant du moût fermenté et permet en outre de le clarifier.- Addition of 5 g of potassium metabisulphite and racking 5 into a new guard tank. In addition to its effect of interrupting fermentation, potassium metabisulphite also acts as an antioxidant for fermented must and also makes it possible to clarify it.
- Ajout éventuel de 40 ml de kiezelsol en vue de clarifier le 10 mélange.- Possible addition of 40 ml of kiezelsol to clarify the mixture.
- Après 30 mn suivant la fin de l'étape précédente, ajout éventuel de 40 ml de gélatine.- After 30 minutes after the end of the previous step, possible addition of 40 ml of gelatin.
- Après plusieurs jours de clarification, ajout de 5 g de métabisusfite de potassium et soutirage dans une nouvelle- After several days of clarification, add 5 g of potassium metabisusfite and racking into a new
15 cuve de garde.15 guard tank.
- Filtration du mélange.- Filtration of the mixture.
- Mise en bouteilles.
- Bottling.
Claims
1. Procédé de fabrication de boisson fermentée à base de fruits comprenant les étapes successives de : - extraire le moût des fruits1. Method for manufacturing a fermented fruit-based drink comprising the successive stages of: - extracting the must from the fruits
- laisser fermenter ce moût en cuve jusqu'à ce qu'il atteigne un degré d'alcool souhaité ; caractérisé en ce que l'étape d'extraction du moût des fruits est précédée d'une étape de cuisson des fruits. - allow the must to ferment in the tank until it reaches a desired alcohol level; characterized in that the step of extracting the must from the fruit is preceded by a step of cooking the fruit.
2. Procédé selon la revendication 1, caractérisé en ce que l'étape de fermentation du moût est précédée d'une étape d'ajout d'eau, de sucre et de levures au moût.2. Method according to claim 1, characterized in that the step of fermentation of the must is preceded by a step of adding water, sugar and yeasts to the must.
3. Procédé selon la revendication 2, caractérisé en ce que l'étape de fermentation du moût est également précédée d'une étape d'ajout d'hydrogénophosphate d'amonium au moût.3. Method according to claim 2, characterized in that the step of fermentation of the must is also preceded by a step of adding ammonium hydrogen phosphate to the must.
4. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'étape de fermentation du moût est suivie d'une étape d'ajout de métabisulfite de potassium au moût.4. Method according to any one of the preceding claims, characterized in that the step of fermentation of the must is followed by a step of adding potassium metabisulfite to the must.
5. Procédé selon la revendication 4, caractérisé en ce que l'étape d'ajout de métabisulfite de potassium est suivie d'une étape d'ajout d'acide lactique au moût.5. Method according to claim 4, characterized in that the step of adding potassium metabisulfite is followed by a step of adding lactic acid to the must.
6. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'étape de cuisson des fruits est réalisée dans de l'eau chauffée. 6. Method according to any one of the preceding claims, characterized in that the fruit cooking step is carried out in heated water.
7. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'étape de fermentation du moût est exécutée jusqu'à ce que ledit moût ait atteint un taux d'alcool compris entre 8 et 13 %, de préférence entre 10 et 12 %.7. Method according to any one of the preceding claims, characterized in that the wort fermentation step is carried out until the said wort has reached an alcohol level of between 8 and 13%, preferably between 10 and 12%.
8. Procédé selon la revendication 7, caractérisé en ce que l'étape de fermentation du moût est suivie d'une étape de filtration du moût fermenté.
8. Method according to claim 7, characterized in that the stage of fermentation of the must is followed by a stage of filtration of the fermented must.
9. Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que lesdits fruits sont des bananes.9. Method according to any one of the preceding claims, characterized in that said fruits are bananas.
10. Boisson fermentée obtenue par la mise en œuvre du procédé selon l'une quelconque des revendications précédentes.
10. Fermented drink obtained by implementing the method according to any one of the preceding claims.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2002331467A AU2002331467A1 (en) | 2002-07-26 | 2002-07-26 | Method for making fermented fruit beverage |
| PCT/BE2002/000127 WO2004018613A1 (en) | 2002-07-26 | 2002-07-26 | Method for making fermented fruit beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/BE2002/000127 WO2004018613A1 (en) | 2002-07-26 | 2002-07-26 | Method for making fermented fruit beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2004018613A1 true WO2004018613A1 (en) | 2004-03-04 |
Family
ID=31892599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BE2002/000127 WO2004018613A1 (en) | 2002-07-26 | 2002-07-26 | Method for making fermented fruit beverage |
Country Status (2)
| Country | Link |
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| AU (1) | AU2002331467A1 (en) |
| WO (1) | WO2004018613A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2097576A5 (en) * | 1970-07-10 | 1972-03-03 | Gen Alimentaire | Banana wine or vinegar - with complete conversion of sugar to alcohol |
| GB2085469A (en) * | 1980-09-02 | 1982-04-28 | Johnson Hyman Earl | Manufacture of sugar cane wine |
| JPS59169484A (en) * | 1983-03-17 | 1984-09-25 | S Y Assoc:Kk | Preparation of banana wine or brandy by included and immobilized catalyst |
| JP2001197881A (en) * | 2000-01-18 | 2001-07-24 | Takano Shuzo Kk | Method for producing alcoholic drink with banana |
-
2002
- 2002-07-26 WO PCT/BE2002/000127 patent/WO2004018613A1/en not_active Application Discontinuation
- 2002-07-26 AU AU2002331467A patent/AU2002331467A1/en not_active Abandoned
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2097576A5 (en) * | 1970-07-10 | 1972-03-03 | Gen Alimentaire | Banana wine or vinegar - with complete conversion of sugar to alcohol |
| GB2085469A (en) * | 1980-09-02 | 1982-04-28 | Johnson Hyman Earl | Manufacture of sugar cane wine |
| JPS59169484A (en) * | 1983-03-17 | 1984-09-25 | S Y Assoc:Kk | Preparation of banana wine or brandy by included and immobilized catalyst |
| JP2001197881A (en) * | 2000-01-18 | 2001-07-24 | Takano Shuzo Kk | Method for producing alcoholic drink with banana |
Non-Patent Citations (6)
| Title |
|---|
| DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; KAWASHIMA S ET AL: "Banana wine.", XP002221109, Database accession no. 73-2-08-h1207 * |
| DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANFURT/MAIN, DE; MIKELADZE G G ET AL: "Technology of production of semi-finished materials for some liqueur and vodka products.", XP002221108, Database accession no. 72-1-07-h0978 * |
| DATABASE WPI Section Ch Week 198444, Derwent World Patents Index; Class D13, AN 1984-273726, XP002221110 * |
| JAPANESE PATENT 48-06800 1973 * |
| PATENT ABSTRACTS OF JAPAN vol. 2000, no. 24 11 May 2001 (2001-05-11) * |
| TRUDY, GRUZINSKII NAUCHNO-ISSLEDOVATEL'SKII INSTITUT PISHCHEVOI PROMYSHLENNOSTI 1971 GRUZINSKII NAUCHNO-ISSLED. INST. PISHCHEVOI PROMYSHLENNOSTI, USSR, vol. 5 * |
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| Publication number | Publication date |
|---|---|
| AU2002331467A1 (en) | 2004-03-11 |
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