WO2006095209A1 - Mustard - Google Patents
Mustard Download PDFInfo
- Publication number
- WO2006095209A1 WO2006095209A1 PCT/HU2006/000018 HU2006000018W WO2006095209A1 WO 2006095209 A1 WO2006095209 A1 WO 2006095209A1 HU 2006000018 W HU2006000018 W HU 2006000018W WO 2006095209 A1 WO2006095209 A1 WO 2006095209A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mustard
- weight
- sweet
- vinegar
- grape
- Prior art date
Links
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 60
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 60
- 235000010460 mustard Nutrition 0.000 title claims abstract description 60
- 241000219198 Brassica Species 0.000 title claims abstract description 55
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 235000009508 confectionery Nutrition 0.000 claims abstract description 34
- 241000219095 Vitis Species 0.000 claims abstract description 28
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 28
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 28
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 28
- 235000021419 vinegar Nutrition 0.000 claims abstract description 24
- 239000000052 vinegar Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000019508 mustard seed Nutrition 0.000 claims abstract description 16
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 239000008169 grapeseed oil Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 240000006816 Myrciaria vexator Species 0.000 claims description 4
- 235000012085 Myrciaria vexator Nutrition 0.000 claims description 4
- 241000219094 Vitaceae Species 0.000 claims description 4
- 235000006377 Vitis aestivalis var. argentifolia Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000021021 grapes Nutrition 0.000 claims description 4
- 235000007173 Abies balsamea Nutrition 0.000 claims description 3
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 3
- 240000001851 Artemisia dracunculus Species 0.000 claims description 3
- 239000004857 Balsam Substances 0.000 claims description 3
- 244000018716 Impatiens biflora Species 0.000 claims description 3
- 239000004150 EU approved colour Substances 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 3
- 235000013614 black pepper Nutrition 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 241000219193 Brassicaceae Species 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- HHBOUFYYHJJTNU-UHFFFAOYSA-N 1,3,6-thiadiazepane-2,7-dithione Chemical compound S=C1NCCNC(=S)S1 HHBOUFYYHJJTNU-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/18—Mustard
Definitions
- the present invention refers to the field of food industry. More particularly, the present invention relates to an edible mustard in which the water is partly or fully replaced by sweet must and/or the essence of shrivelled grape (ice must). Mustards prepared with sweet must and/or shrivelled grape essence have excellent organoleptic properties, taste and flavour.
- the purpose of the present invention is the utilization of must as one of the basic materials in order to widen the choice of food products.
- Our experiments have shown that by partly or fully substituting sweet must or the essence of shrivelled grape (ice must) for water during the preparation of mustard, new products having rich taste and flavour will result.
- a recipe for preparing home-made mustard by utilizing must concentrate is described by Elek Magyar on the home-page www. konyhamester. hu, however, this process completely differs from the one applied in the present invention. Furthermore, it presents the disadvantage that the concentration of must requires a lot of energy rendering it unprofitable in industrial production.
- German published application discloses a mustard containing health-promotional, mostly natural materials like mustard seed, mustard seed flour, sweeteners, spices, solution of mined rock-salt, vinegar and other additives.
- natural materials like mustard seed, mustard seed flour, sweeteners, spices, solution of mined rock-salt, vinegar and other additives.
- acetifiers wine vinegar sour must and wine are listed. The sour must here is applied explicitly only as seasoning material, the water is added in the form of natural rock-salt solution, containing a lot of minerals and microelements.
- the mustard obtained this way can be a health-preserving product.
- the present invention relates to a mustard containing not sour but sweet must and in a much larger quantity.
- the present invention relates to the use ' of sweet must and/or shrivelled grape essence (ice must) for the production of mustard. Moreover, the present invention relates to a mustard which contains 20-80% by weight of sweet must and/or shrivelled grape essence and 0-50% by weight of water in addition to mustard seed flour, vinegar, spices, salt, vegeta ' ble oil and sweeteners. I n a preferred embodiment, the mustard according to the invention contains only 20-80% by weight, preferably 40-80% by weight of sweet must in addition to the abovementioned components. In this case the mustard is prepared by totally excluding the use of water.
- the mustard according to the invention contains in addition to the abovementioned components
- sweet 20-80% by weight of sweet must and shrivelled grape essence and optionally max. 50% by weight of water.
- the mustard according to the invention contains in addition to the abovementioned components
- the mu'stard according to the invention is a bio-mustard.
- the flour used for its preparation is obtained from mustard seeds produced in ch'emical-free cultivation, just as well as the must and/or shrivelled grape essence is obtained in such cultivation. Furthermore, the application of any preservatives is excluded during production.
- sweet For the preparation of the mustard according to the invention, sweet must is applied.
- the sweet must can be prepared either from white grape and/or from blue grape. I n the latter case the red must will have an extraordinary rich aroma.
- a must with a sugar content generally higher than 15% is used .
- the must used for the preparation of bio- mustard has a sugar content of at least 18% (18g sugar/100g must).
- the must can be replaced by must concentrate diluted as required.
- the must can be used either in a settled, filtered, boiled and cooled back form, or at a temperature of 20-50 0 C it can be used as above without boiling, or in natural form. Generally, the temperature of the must used should be so high that it should allow for obtaining a homogeneous mixture with mustard seed flour.
- shrivelled grape essence For the preparation of the mustard , shrivelled grape essence (ice must) can also be used with or wihout sweet must. In the second case, water is usually added as well.
- dvsvelled grape essence as used herein, means a liquid obtained from shrivelled grapes either by gravitation or by stamping or pressing; the shrivelled grapes.
- the shrivelled grape essence (ice must) is extremely rich in matured acids, aromatics and sugar.
- the mustard seed flour is used in an amount of 15-38% by weight, preferably in 20-35% by weight.
- the vinegar is used in an amount of 1 -10% ' by weight.
- As vinegar apple vinegar, wine vinegar, balsam vinegar, tarragon vinegar and/or seasoned vinegar and the like can be applied .
- the spices are used in an amount of 0, 1 -5% by weight.
- red pepper (paprika), coriander, pepper and the like, preferably white-, black- and/or red (chilli) pepper can be used .
- the salt is added in an amount of 1 -10% by weight. : As salt, common salt, rock-salt, sea-salt and the like, but preferably common salt can be used .
- sweeteners are used in an amount , of 1 -20% by weight.
- Sweeteners mean natural sweeteners as sucrose, iso-syrup, honey, glucose, fructose and the like, as well as artificial sweeteners, e.g. sugar alcohols, aspartame, acetsulfam-K and the like.
- Vegetable oil or oils are added in an amount of 0,5-8% by weight. As vegetable oil grape seed oil, olive oil, sunflower seed oil and the like are used , or a mixture thereof.
- the biological value of mustard according to the invention can be increased by the application of grape seed oil. It is well-known that grape seed oil has an advantageous vascular effect on the cardiovascular system. This effect of grape seed oil is also exploited in the pharmaceutical industry. Therefore, preferably grape seed oil is used as vegetable oil for. the preparation of the mustard according to the present invention.
- the mustard according to the present invention can contain, in addition to the abovementioned components, preservatives, colouring agents, aroma materials, liquidity-regulating materials such as thickeners, as well as microelements and/or vitamins.
- the mustard according to the present invention is prepared by mixing up the components.
- the product is sterilized, packed and prepared for trade by processes known per se in canning industry.
- the advantages of the accomplishment according to the present invention are as follows: - must is utilized straight for the purposes of the present invention in large quantity in an economical and 'energy-saving process without needing to undergo the costly phases of wine production;
- a new product line with rich taste-realm can be founded because mustards, that are produced with musts coming from different wine- districts and regions, can open a new and ; large palette of tastes for the consumers;
- bio-mustard can be produced by bio-farming if the chemical-free cultivations of grape and mustard seed are confirmed;
- Example 1 Preparation of mustard using sweet must 1 litre of settled and filtered sweet must is boiled then slightly cooled back. This must is slowly added to 300 g mustard seed flour while constantly mixing. After that 10 ml grape seed oil, 20 ml seasoned vinegar and 20 ml normal vinegar, 33 g sugar, 3 g pepper and 1 g benzoic acid, as preservative are added, and the mixture is mixed until reaching a homogeneous state, Then, the mixture is brought to boil again and bottled.
- Example 2 Preparation of mustard using a mixture of sweet must and water 0,5 litre of water is added to 1 litre of settled and filtered sweet must. This mixture is boiled then slightly cooled back, After that 70 ml sunflower seed oil and 10 ml grape seed oil are added to the mixture obtained, and then Mt is flavoured with 60 ml tarragon vinegar, 45 g salt, 60 g sugar and 4 g pepper. This mixture is slowly poured into 400 g mustard seed flour while constantly mixing. After a repeated short mixing the product is warmly bottled. In this way a mustard with a hot taste is obtained.
- 1 liter of settled and filtered sweet must is slowly poured into 250 g of mustard seed flour in room temperature meanwhile constantly mixing.
- 40 ml olive oil and 10 ml grape seed oil are added, and this mixture is flavoured with 30 g salt, 25 g sugar, 0,5 g red pepper (paprika), 3 g red pepper (chili) and 30 ml balsam vinegar, then mixed up to attain a smooth consistency, and 20 ml shrivelled grape essence is added to the mixture obtained. After a relatively long mixing, a hot aromatic mustard is obtained.
- Example 2 The procedure is the same as described in Example 1 with the difference that 800 ml water and 220 ml shrivelled grape essence are used instead of 1 litre sweet must and 20 ml shrivelled grape essence.
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)
- Seasonings (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
HUP0500287 | 2005-03-09 | ||
HU0500287A HU225545B1 (en) | 2005-03-09 | 2005-03-09 | Mustard and use of sweet must and/or dry essence for producing of mustartd |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006095209A1 true WO2006095209A1 (en) | 2006-09-14 |
Family
ID=89985863
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/HU2006/000018 WO2006095209A1 (en) | 2005-03-09 | 2006-03-01 | Mustard |
Country Status (2)
Country | Link |
---|---|
HU (1) | HU225545B1 (en) |
WO (1) | WO2006095209A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1651819A1 (en) * | 1989-05-11 | 1991-05-30 | Научно-производственное объединение "Масложирпром" | Mustard preparation method |
RU2003265C1 (en) * | 1992-12-08 | 1993-11-30 | Акционерное общество "Балашихинский экспериментальный пищекомбинат" | Mustard |
DE10216734A1 (en) * | 2002-04-03 | 2003-10-23 | Sole Senf Gmbh | Edible mustard also useful in pharmaceutical or healing applications contains natural brine to provide natural minerals and trace elements |
RU2231270C2 (en) * | 2001-12-11 | 2004-06-27 | Акционерное общество открытого типа "Продукт-металл" | Emulsion food product (versions) |
-
2005
- 2005-03-09 HU HU0500287A patent/HU225545B1/en unknown
-
2006
- 2006-03-01 WO PCT/HU2006/000018 patent/WO2006095209A1/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU1651819A1 (en) * | 1989-05-11 | 1991-05-30 | Научно-производственное объединение "Масложирпром" | Mustard preparation method |
RU2003265C1 (en) * | 1992-12-08 | 1993-11-30 | Акционерное общество "Балашихинский экспериментальный пищекомбинат" | Mustard |
RU2231270C2 (en) * | 2001-12-11 | 2004-06-27 | Акционерное общество открытого типа "Продукт-металл" | Emulsion food product (versions) |
DE10216734A1 (en) * | 2002-04-03 | 2003-10-23 | Sole Senf Gmbh | Edible mustard also useful in pharmaceutical or healing applications contains natural brine to provide natural minerals and trace elements |
Also Published As
Publication number | Publication date |
---|---|
HU225545B1 (en) | 2007-03-28 |
HUP0500287A2 (en) | 2005-12-28 |
HU0500287D0 (en) | 2005-05-30 |
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