WO2012080360A1 - Processus pour la fabrication d'une pâtisserie congelée enrobée - Google Patents

Processus pour la fabrication d'une pâtisserie congelée enrobée Download PDF

Info

Publication number
WO2012080360A1
WO2012080360A1 PCT/EP2011/072805 EP2011072805W WO2012080360A1 WO 2012080360 A1 WO2012080360 A1 WO 2012080360A1 EP 2011072805 W EP2011072805 W EP 2011072805W WO 2012080360 A1 WO2012080360 A1 WO 2012080360A1
Authority
WO
WIPO (PCT)
Prior art keywords
patterning
coating
coating material
frozen confection
process according
Prior art date
Application number
PCT/EP2011/072805
Other languages
English (en)
Inventor
Sabina Silvia Hanel Burmester
Paul Michael Doehren
Original Assignee
Unilever Plc
Unilever N.V.
Hindustan Unilever Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V., Hindustan Unilever Limited filed Critical Unilever Plc
Publication of WO2012080360A1 publication Critical patent/WO2012080360A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0097—Decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

  • the present invention relates to a process for producing frozen confections with a patterned coating.
  • the present invention relates to a process for producing frozen confections having a variegated pattern that is integral to the coating wherein the pattern is produced from a patterning material having a different colour or shade.
  • Coated frozen confection products are very popular with consumers, examples include choc-ice type products that have a block of frozen confection enrobed with a layer of chocolate coating.
  • Stick- based ice cream products typified by MagnumTM products, are a further development of coated frozen confections.
  • Another product type that is very popular with consumers is marbled chocolate bars. These chocolate bars are associated with very high quality, artisanal confections and were traditionally produced manually by skilled chocolatiers. They are made up of one type of chocolate into which another differently coloured type of chocolate has been integrated, resulting in a variegated product which is predominantly of one colour but with an integral component of the other colour of chocolate patterned, or "marbled", throughout.
  • Marbled chocolate is traditionally produced by melting two types of chocolate (e.g.
  • EP 848 910 discloses a method for producing a patterned product by applying a spray of a patterning material (a different coloured chocolate) to a product which has been coated with a layer of chocolate.
  • a patterning material a different coloured chocolate
  • US 6,251 ,456 discloses a product with a striped coating formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.
  • EP 848 910 also discloses a process for producing a patterned frozen confection by a moulding process, which results in a patterned product wherein the pattern is integrated within the main coating layer.
  • this process is rather slow and inconvenient. It would be desirable to develop an improved process for producing a patterned frozen confection wherein the pattern lies within the main coating layer.
  • EP 848 910 also discloses a process in which two coating materials are dosed simultaneously into a container and the ice cream product is then dipped into that container.
  • this is a very inefficient approach because there will inevitably be an excess of coating material which will fall from the ice cream after coating. The excess should be captured and reused but in this process, any excess material that drips off will be contaminated with the patterning material and therefore cannot be reused.
  • the coating and patterning materials are applied in a particular order and within a narrow timing window then it is possible to produce a frozen confection having a variegated coating with a smooth surface. Furthermore, the patterning material is integral to, and clearly delineated from, the coating of the frozen confection and marbled effects with a smooth surface that are akin to traditional marbled chocolate are readily achieved.
  • the present invention provides a process for producing a frozen confection product having a patterned coating, the process comprising:
  • the patterning material is applied before the coating material has solidified, so that the patterning material forms a pattern within the layer of the coating material.
  • the coating and patterning materials are fat-based materials. More preferably the coating and patterning materials are chocolate and / or chocolate analogues.
  • the coating material is applied by dipping the frozen confection into the coating material.
  • the patterning material is applied by projecting it onto the coating material. More preferably the patterning material is applied by projecting it from a pressurised nozzle onto the coating material.
  • the coating material and patterning material have similar viscosities. More preferably the ratio of the viscosity of the coating material to the viscosity of the patterning material is from 0.5: 1 to 1:0.5, more preferably still from 0.75:1 to 1 :0.75.
  • the patterning material is applied as a discontinuous stream.
  • the patterning material is applied at most 5 seconds, preferably at most 3 seconds after the coating material has been applied.
  • the frozen confection is a stick-based product.
  • the frozen confection is held by the stick in a vertical position during the application of the coating material and the application of the patterning material.
  • the patterning material is applied at least to the surface of the product from which the stick protrudes.
  • the process produces a product having a marbled pattern.
  • Figures 1 to 3 show a product with a patterning material applied using a syringe.
  • Figure 4 shows a product with a patterning material applied using a pressurised nozzle.
  • Figures 5 and 6 show a product with a patterning material applied using multiple pressurised nozzles.
  • Figure 7 shows a product with a water-based patterning material applied using multiple pressurised nozzles.
  • Figure 8 shows a product with a discontinuous pattern applied using multiple pressurised nozzles operated at low pressure.
  • Figure 9 shows a product with a discontinuous pattern applied using an air nozzle.
  • Figure 10 shows the product of figure 9, cut in two to show a cross section of the patterned coating.
  • frozen confection means an edible confection made by freezing a mix of ingredients which includes water.
  • Frozen confections typically contain fat, non-fat milk solids and sugars, together with other minor ingredients such as stabilisers, emulsifiers, colours and flavourings.
  • Preferred frozen confections include ice cream, frozen yoghurt, sorbet, sherbet, milk ice and the like. Water ices and fruit ices are another preferred frozen confection but these typically contain less fat and non-fat milk solids. These frozen confections can be prepared using known techniques. Frozen confections are typically aerated.
  • aeration means that gas has been incorporated into a product to form air cells.
  • the gas can be any gas but is preferably, particularly in the context of food products, a food-grade gas such as air, nitrogen or carbon dioxide.
  • the extent of the aeration can be measured in terms of the volume of the aerated product.
  • the extent of aeration is typically defined in terms of "overrun". In the context of the present invention, % overrun is defined in volume terms as:
  • the amount of overrun present in the frozen confection will vary depending on the desired product characteristics and is preferably at least 25%, more preferably at least 50%, more preferably still at least 75% and preferably at most 200%, more preferably at most 150%.
  • the frozen confections of the invention are coated with one or more coating materials.
  • the coating materials are liquid during application to the frozen confection and subsequently solidify as their temperature drops.
  • the frozen confections may be fully or partially coated but preferably the coating covers the whole of the outer surface.
  • the coating materials are fat- based materials, such as chocolate and / or chocolate analogues (i.e. chocolate-like materials made using fats other than cocoa butter).
  • the coating materials are water-based, for example the frozen confection may be coated with a water ice, milk ice or sorbet type coating such as that used on SoleraTM products.
  • the invention is, however, not limited to these types of coating material and any coating material suitable for coating frozen confections may be used.
  • the coating material can be applied to the frozen confection using known techniques such as: spraying the coating material onto the surface of the frozen confection; passing the frozen confection through a falling curtain of the coating material; pouring the coating material directly onto the surface of the frozen confection; or other such coating methods.
  • the frozen confection is dipped into the coating material.
  • the amount of the coating material used to coat the frozen confections, and hence the thickness of the coating depends upon the desired product characteristics of the coated frozen confection.
  • stick-based frozen confections as typified by MagnumTM products
  • the weight ratio of coating material to frozen confection is about 1 :3.
  • the present invention is suitable for products with both thick coatings and for products with thinner, more delicate coatings and so the weight ratio of coating material to frozen confection is preferably from 1 :100 to 1 :2, more preferably from 1 : 10 to 1 :3.
  • the thickness of the coating will depend upon the viscosity of the coating material which in turn is dependent on the composition of the coating material, and in particular the temperature at which the coating material solidifies. In order to control the viscosity of the liquid coating material it is therefore preferred to employ heating means which are able to heat the liquid coating material to achieve the required viscosity.
  • the cold temperature of the frozen confection rapidly causes the coating material to solidify. It has been found that the solidification actually begins at the interface between the frozen confection and the coating material and permeates outwards towards the surface of the coating as the coating material is cooled by the frozen confection. Hence the outer surface remains liquid for a narrow window of time following the coating of the frozen confection.
  • the patterning material is applied to the coating material while at least the outer surface of the coating material is still liquid and therefore the patterning material is preferably applied at most 5 seconds after completion of the coating step, more preferably at most 4 seconds, more preferably still at most 3 seconds, yet more preferably still at most 2 seconds, most preferably at most 1 second.
  • This timing ensures that the coating material is sufficiently liquid such that the patterning material is integrated into it upon application.
  • the liquid state of the coating material also ensures that the coating and patterning materials are able to flow together to create interesting patterns. It is desirable that the coating material is allowed to adhere to the frozen confection before carrying out any subsequent processing steps.
  • the patterning material is preferably applied at least 0.1 seconds after completion of the coating step, more preferably at least 0.2 seconds, more preferably still at least 0.3 seconds, yet more preferably still at least 0.4 seconds, even more preferably at least 0.5 seconds, most preferably at least 0.75 seconds.
  • the patterning materials used are liquid during application to the frozen confection and subsequently solidify as they cool.
  • the invention is not limited to particular types of patterning materials and any patterning material suitable for frozen confections may be used.
  • the patterning materials are fat-based materials, such as chocolate and/or chocolate analogues.
  • the patterning materials are water-based, for example water ice, milk ice or sorbet type patterning materials.
  • the patterning material is a similar material to the coating material - i.e. if the coating material is fat-based then the patterning material is also fat-based, and conversely, if the coating material is water-based then the patterning material is also water-based.
  • the coating and patterning materials have different textural properties when solid, thereby providing an interesting in-mouth sensation when consumed.
  • a further advantage of the present invention is that relatively small amounts of patterning material relative to the coating material are needed. Previous processes have required substantial amounts of patterning material that are either mixed through the coating material or are applied onto the top of the coating material to provide a three dimensional effect. In contrast, in the process of the present invention the amount of patterning material required is merely the amount necessary to produce the required variegated patterning effect. Therefore the weight ratio of the coating material to the patterning material is preferably at least 10:1, more preferably at least 50:1, more preferably still at least 500: 1 , yet more preferably still at least 1000: 1 , most preferably at least 10000: 1. The patterning material is applied before the coating material has solidified, so that the patterning material forms a pattern within the layer of the coating material.
  • This application of the patterning material can be achieved by various means such as by manually forcing a stream of the patterning material from a syringe onto the coating material.
  • a stream of the patterning material is forced under pressure from a nozzle onto the coating material.
  • the pressure can be achieved by pressurising the patterning material itself or by using air pressure.
  • the stream of patterning material can be continuous, or preferably discontinuous, depending on the desired patterning effect. Further patterning effects can be achieved by moving the stream of the patterning material relative to the coated frozen confection, either by moving the means for applying the patterning material, or the frozen confection itself, or both.
  • the patterning material can be applied in a single stream but preferably a plurality of patterning streams is employed.
  • different patterning materials are provided through the various streams in the plurality of patterning streams.
  • the patterning material or materials can be applied to the coating material via a spinning disc device as described in US 2002/0068119.
  • the frozen confection can be in any orientation when the patterning material is applied.
  • the frozen confection is a stick product as typified by MagnumTM-type products.
  • the frozen confection is preferably gripped by the stick, held vertically with the stick uppermost, and dipped into the liquid coating material.
  • the product preferably remains vertical with the stick uppermost while the patterning material is applied which allows the patterning material and the outer part of the coating material to flow downwards under the effect of gravity resulting in the desired marbled effect in the coated product.
  • the product may be held in other orientations, for example horizontally, to produce other forms of the desired marbled effect.
  • the coating material has a much higher viscosity than the patterning material, the patterning material cannot be easily integrated into the coating material in order for the patterning material to form an integral pattern. Conversely, if the patterning material is much more viscous than the coating material then the patterning material will not flow easily through the coating material to create the desired patterning effects and may even protrude from the surface of the coating resulting in a coating that is not smooth. It is therefore desirable that the viscosity of the coating material and patterning material are similar which helps to ensure the patterning does not sit on top of coating but is integrated into it giving the impression that the coating is analogous to the artisanal type chocolate prepared by hand.
  • Similar viscosities of the coating and patterning materials can be achieved by using materials that have similar compositions and that are applied to the frozen confection at similar temperatures.
  • the ratio of the viscosity of the coating material to the viscosity of the patterning material is from 0.5:1 to 1:0.5, more preferably from 0.75:1 to 1:0.75, more preferably still from 0.9:1 to 1:0.9.
  • the patterned coating may then be allowed to solidify fully. The final product can then be consumed, packaged, stored and/or distributed.
  • This invention is particularly suitable for producing patterned coatings on frozen confection products such as choc ices and stick based frozen confections.
  • this process is equally suitable for the production of patterned coatings on other product forms, for example the patterned coatings may be provided for exposed surfaces in a tub or a container of frozen confection and also to the surface of a frozen confection in a cone, log, or bar form.
  • the present invention will now be further described with reference to the following non-limiting examples.
  • Whey protein (30% total solids) 2.72
  • Ammonium phosphatides 0.40 0.5 0.4
  • the blank was coated by dipping into a container of molten coating material at 45°C, the patterning material was also at a temperature of at 45°C, and was applied before the coating material had solidified.
  • a blank was coated by dipping into molten dark chocolate and held horizontally. Approximately 4 seconds after dipping (i.e. before the coating material had fully solidified), a patterning material (white chocolate) was applied using a syringe. The syringe was moved during application to achieve the pattern shown in figure 1. A further blank was dipped into the molten dark chocolate then held vertically while molten classic chocolate was applied (approx. 4 seconds after the coating material was applied) using a syringe (figure 2).
  • Figure 3 shows a product produced in the same way as that of figure 2 except that white chocolate was also applied approx. 4 seconds after the coating material was applied using a syringe to produce a product with a multicoloured pattern within the coating layer.
  • Blanks were coated with dark chocolate as described in example 1. 1.5 seconds after the coating material was applied, molten almond chocolate was forced through a nozzle at a pressure of about 3 bar onto the molten coating material while the coated blank was held vertically. The nozzle was attached to a crank which was powered by a rotary motor. The coated blank was moved vertically in front of nozzle while the nozzle was moved laterally by the action of the crank resulting in the product of figure 4. -Example 3 - application of fat-based patterning using multiple pressurised nozzles
  • Figure 5 shows a product produced by applying several streams of almond chocolate patterning material to the molten dark chocolate coating. The patterning material was applied 1.5 seconds after the coating material. The product was held horizontally and moved laterally below the nozzle in a linear direction while the nozzle itself was moved perpendicularly relative to the movement of the coated product using an x-y drive system to produce the pattern shown.
  • a straight lined pattern was obtained by moving the coated product vertically in front of a pair of nozzles applying continuous streams of almond chocolate to the molten dark chocolate coating of the product as shown in figure 6.
  • the almond chocolate patterning material was applied 1.5 seconds after coating.
  • a yellow water-based coating material was prepared from the formulation of table 3 using standard techniques.
  • the tropical yellow fruit blend 26 Brix contained: Mango puree (39.5 wt%); Peach puree (38 wt%); Pineapple juice concentrate (15 wt%); Passion fruit juice concentrate (7 wt%); and Water (to 100).
  • a red water-based patterning material was prepared by adding beetroot colour at 1% w w to the formulation of table 3 which was then strained through a 0.8mm mesh to ensure it could be applied using a 1 mm hole nozzle.
  • Table 3 Water-based coating material formulation
  • the blank was coated with the coating material of table 3 by immersing the blank in liquid nitrogen for approx. 12 seconds then dipping it into the coating material for approx. 8 seconds.
  • the product was then dipped in liquid nitrogen again for approx. 12 seconds after which a second coating layer was applied by dipping the product into the coating material again for approx. 8 seconds.
  • the product was then removed from the coating material and 3 seconds later (i.e. before this second coating layer had fully solidified) the red patterning material was applied using pressurised 1mm hole nozzles operating at 3 bar.
  • the resulting product is shown in figure 7.
  • Nozzles pressurised by air may also be used to apply the patterning material.
  • a discontinuous jet was obtained due to disintegration and dispersion of the stream of the patterning material. This method allows for a complex pattern as shown in figure 9 but without the need for complex movements of the nozzle.
  • the patterning material (almond chocolate) was applied 1.5 seconds after the coating material (dark chocolate) was applied.
  • the process of the present invention makes it possible to produce frozen confections that have a variegated coating with a smooth surface and furthermore, the patterning material is integral to, and clearly delineated from, the coating of the frozen confection.
  • the resulting products all have appealing patterns as desired by consumers and the highly sought marbled effects that are akin to traditional marbled chocolate are readily achieved.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un processus pour produire un produit de pâtisserie congelée comportant un enrobage à motifs, le processus comprenant les opérations consistant à: appliquer une couche d'une matière d'enrobage liquide à une pâtisserie congelée; puis appliquer une matière liquide de décoration sur la matière d'enrobage pour constituer un motif, caractérisé en ce que l'on applique la matière de décoration avant que la matière d'enrobage ne se soit solidifiée, afin que la matière de décoration forme un motif à l'intérieur de la couche de matière d'enrobage.
PCT/EP2011/072805 2010-12-17 2011-12-14 Processus pour la fabrication d'une pâtisserie congelée enrobée WO2012080360A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10195591.2 2010-12-17
EP10195591 2010-12-17

Publications (1)

Publication Number Publication Date
WO2012080360A1 true WO2012080360A1 (fr) 2012-06-21

Family

ID=43797478

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2011/072805 WO2012080360A1 (fr) 2010-12-17 2011-12-14 Processus pour la fabrication d'une pâtisserie congelée enrobée

Country Status (1)

Country Link
WO (1) WO2012080360A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2541981A1 (es) * 2014-01-28 2015-07-28 Alicia GIBERT GÓMEZ Procedimiento para la elaboración de bombones
WO2016062616A1 (fr) * 2014-10-23 2016-04-28 Unilever Plc Confiserie glacée enrobée
WO2016062617A1 (fr) * 2014-10-23 2016-04-28 Unilever Plc Confiserie glacée enrobée
CN108244327A (zh) * 2018-02-05 2018-07-06 内蒙古蒙牛乳业（集团）股份有限公司 一种巧克力组合物、涂层及其制备方法与涂挂其的冷冻饮品

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0848910A2 (fr) 1996-12-20 1998-06-24 Societe Des Produits Nestle S.A. Revêtement marbré pour confiseries
US6194014B1 (en) * 1996-12-20 2001-02-27 Nestec S.A. Process for preparing chocolate coating and confectionary products containing same
US6251456B1 (en) 1999-07-23 2001-06-26 Nestec S.A. Patterned chocolate coatings, methods, and apparatus for preparing same
US20020068119A1 (en) 2000-12-05 2002-06-06 Kuehl Edward M. Chocolate coating process and device for same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0848910A2 (fr) 1996-12-20 1998-06-24 Societe Des Produits Nestle S.A. Revêtement marbré pour confiseries
US6194014B1 (en) * 1996-12-20 2001-02-27 Nestec S.A. Process for preparing chocolate coating and confectionary products containing same
US6251456B1 (en) 1999-07-23 2001-06-26 Nestec S.A. Patterned chocolate coatings, methods, and apparatus for preparing same
US20020068119A1 (en) 2000-12-05 2002-06-06 Kuehl Edward M. Chocolate coating process and device for same

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2541981A1 (es) * 2014-01-28 2015-07-28 Alicia GIBERT GÓMEZ Procedimiento para la elaboración de bombones
WO2016062616A1 (fr) * 2014-10-23 2016-04-28 Unilever Plc Confiserie glacée enrobée
WO2016062617A1 (fr) * 2014-10-23 2016-04-28 Unilever Plc Confiserie glacée enrobée
US10645949B2 (en) 2014-10-23 2020-05-12 Conopco, Inc. Coated frozen confection
EA036134B1 (ru) * 2014-10-23 2020-10-02 Юнилевер Н.В. Замороженное кондитерское изделие с покрытием
CN108244327A (zh) * 2018-02-05 2018-07-06 内蒙古蒙牛乳业（集团）股份有限公司 一种巧克力组合物、涂层及其制备方法与涂挂其的冷冻饮品
CN108244327B (zh) * 2018-02-05 2020-12-11 内蒙古蒙牛乳业（集团）股份有限公司 一种巧克力组合物、涂层及其制备方法与涂挂其的冷冻饮品

Similar Documents

Publication Publication Date Title
US6524634B2 (en) Coated ice confectionary products
AU2002216057B2 (en) Process and device for applying a patterned chocolate coating
CA2339824C (fr) Appareil pour la preparation de confiseries, eventuellement a l'aspect marbre
RU2616798C2 (ru) Способ нанесения покрытия на замороженные кондитерские изделия
RU2361414C2 (ru) Способ производства съедобной оболочки на жировой основе
US6231901B1 (en) Frozen dessert novelty which changes color
AU2002216057A1 (en) Process and device for applying a patterned chocolate coating
CA2221204C (fr) Couverture pour produits de confiserie
CA2089406C (fr) Enrobage pour patisserie
CA2717231C (fr) Procede d'enrobage de produits congeles
WO2012080360A1 (fr) Processus pour la fabrication d'une pâtisserie congelée enrobée
AU2015357359B2 (en) Process for manufacture of coated frozen confection
CA2255877C (fr) Confiserie glacee pourvue d'un revetement
WO2013037741A1 (fr) Procédé de production de produits de confiserie surgelés
WO2009024441A1 (fr) Revêtement à base de matières grasses pour confiseries surgelées dont la texture est semblable à un caramel dur

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11801691

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11801691

Country of ref document: EP

Kind code of ref document: A1