WO2021144734A1 - A preparation for the fermentation of a product - Google Patents
A preparation for the fermentation of a product Download PDFInfo
- Publication number
- WO2021144734A1 WO2021144734A1 PCT/IB2021/050257 IB2021050257W WO2021144734A1 WO 2021144734 A1 WO2021144734 A1 WO 2021144734A1 IB 2021050257 W IB2021050257 W IB 2021050257W WO 2021144734 A1 WO2021144734 A1 WO 2021144734A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- preparation
- substance
- additive
- water
- baobab
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Definitions
- This invention relates to a preparation used for the fermentation of a product mixed with water and a method for making the fermentation preparation.
- the use of living organisms such as saccharomyces cerevisiae, for example, is well known to trigger the fermentation process which is necessary, for example, for bread making.
- the fermentation process is also used in processes for making alcoholic drinks and dairy products such as yogurt and cheese.
- the baobab pulp is left to ferment in water at a certain temperature and, at the same time, sorghum flour is left to ferment in water by itself.
- the Kisra is made using a mixture of fermented baobab pulp and fermented sorghum flour or fermented sorghum flour alone and the results are then compared.
- the results regard nutritional aspects, in particular, the advantages of using the baobab, in terms of nutrition.
- the aim of this invention is to provide a product fermentation preparation and a method for making the preparation to overcome the above mentioned disadvantages of the prior art.
- this disclosure provides a preparation for the fermentation of a product mixed with water or including water.
- the preparation addressed herein once mixed with water and a product, quickens fermentation to make a food product which can be baked or ingested immediately after fermentation.
- the preparation comprises a substance.
- the substance is a fermentative product.
- fermentative is used to mean that the substance is intended to undergo fermentation when subjected to certain conditions.
- the fermentative product (the substance) is dehydrated.
- the fermentative product (the substance) is derived from the fruit of the baobab tree.
- the preparation comprises an additive.
- the additive may be dehydrated.
- the additive is based on carbohydrates; that is to say, the additive comprises a substance (one or more substances) based on glucose.
- the additive might comprise, alternatively or in combination, monosaccharide, oligosaccharide and polysaccharide sugars.
- the preparation composed in this way allows the vegetative mycelium of the baobab fruit to be fed, during the subsequent fermentation in water, by the sugars present in the additive. This considerably increases the fermentation process and allows the vegetative mycelium to develop fermentative and leavening properties which are generally typical of organisms such as yeasts or enzymes.
- the fermentative product comprises different portions, each made with a specific substance. More specifically, in a preferred embodiment, the fermentative product comprises a first portion (hereinafter denoted by the term “pulp portion”) derived from the pulp of the baobab fruit.
- the pulp of the baobab fruit comprises vegetable fibres. The pulp is obtained through a mechanical process by which it is separated from the seed of the baobab fruit.
- the pulp of the baobab fruit is obtained from baobab fruit which has been dehydrated, including a percentage of water not greater than 12%, preferably 4%.
- the fibres of the baobab fruit make up 50% of the total weight of the fruit.
- the fibres of the baobab fruit are partly soluble and partly insoluble: preferably, a first half of the fibres is soluble, while the second half is insoluble.
- the pulp of the baobab fruit comprises antioxidants. This allows inhibiting oxidation processes.
- the pulp of the baobab fruit comprises a certain quantity of sugars, which may contribute to feeding the bacteria produced during fermentation. Although they contribute to this fermentation, however, the contribution of the glucose-based additive is important for efficient fermentation.
- the pulp of the baobab fruit comprises vitamins of the B group. These vitamins allow accelerating fermentation by boosting the reproduction of bacteria.
- the fermentative product comprises a second portion (hereinafter denoted by the term “funicle portion”.
- the funicle portion is derived from the baobab fruit funicle.
- the baobab fruit funicle is the part of the fruit that holds the seeds together inside the fruit.
- the funicle portion may be obtained by a cryogenic micronization process.
- the funicle portion is usually red in colour.
- the funicle portion comprises polyphenols which inhibit oxidation processes and allow increasing the life of the preparation.
- the fermentative product includes at least one extracted part (hereinafter denoted by the term “extract portion”), which is preferably pasteurized.
- extract portion is derived from the baobab fruit.
- the extract portion is subjected to a pasteurization, or sanitization process, by which it is possible to remove unwanted bacteria from the extract portion, which could lead to the formation of moulds or other unwanted organisms.
- the extract portion has excellent prebiotic properties.
- the baobab fruit includes the pulp and the funicle.
- pulp and funicle are separated and subjected to different treatments. More specifically, the pulp is subjected to an atomization process (spray drying technology) to obtain a powder.
- the funicle is subjected to a cryogenic micronization process at a temperature less than -80°C, preferably less than -100°C, and still more preferably less than or equal to -120°C.
- the cryogenic micronization process produces a powder from the funicle.
- both the pulp and the funicle are used.
- the use of the powder obtained from the funicle by cryogenic micronization is useful because it makes the product particularly rich in probiotic substances.
- the (dehydrated) additive comprises (dry) malt extract.
- the preparation is characterized by the following percentage ranges:
- the pulp portion is variable between 10% and 99% of the preparation, preferably between 50% and 90% of the preparation;
- the funicle portion is variable between 1 and 10% of the preparation
- the dehydrated additive is variable between 10% and 99% of the preparation, preferably between 50% and 90% of the preparation;
- the extract portion is variable between 1 and 10% of the preparation.
- glucose-based additive or dry malt
- glucose-based additive or dry malt
- glucose-based additive or dry malt
- glucose-based additive or dry malt
- glucose-based additive or dry malt
- glucose-based additive or dry malt
- this disclosure provides a watery mixture for the fermentation of a product.
- the watery mixture comprises water.
- the watery mixture comprises the preparation according to one or more of the features described in this disclosure.
- the watery mixture is configured to remain at a controlled temperature, preferably between 28°C and 36°C for a predetermined length of time, between 10 hours and 48 hours.
- the ratio between the preparation and the water is variable in a range between a value of 1/100 and a value of 10/100.
- the ratio is variable in a range between a value of 2.5/100 and a value of 3.5/100.
- the ratio is 3/100.
- this disclosure provides a package of preparation.
- the package comprises a predetermined quantity of the preparation according to one or more of the features described in this disclosure.
- this disclosure provides a use of a preparation according to one or more of the features described in this disclosure for making bakery products. According to one aspect of it, this disclosure provides a use of a preparation according to one or more of the features described in this disclosure for making alcoholic products. According to one aspect of it, this disclosure provides a use of a preparation according to one or more of the features described in this disclosure for making dairy products.
- This disclosure provides a method for making the preparation intended for the fermentation of a product which includes water or which is mixed with water.
- the method comprises a step of preparing a dehydrated fermentative product derived from the fruit of the baobab tree.
- the method comprises a step of preparing a dehydrated additive including a glucose- based substance.
- the method comprises a step of mixing the dehydrated fermentative product and the dehydrated additive.
- the step of preparing the dehydrated fermentative product comprises a step of preparing a baobab fruit funicle portion.
- the step of preparing the dehydrated fermentative product comprises a step of preparing a baobab fruit pulp portion. The funicle portion and the pulp portion are then mixed with the dehydrated additive.
- the method comprises a step of extracting, in which an extract portion is extracted from the baobab fruit.
- the extract portion may be baobab fruit pulp or funicle.
- the method comprises a step of pasteurizing, in which the extract portion is pasteurized to make a pasteurized extract portion forming part of the dehydrated fermentative product and then mixed with the dehydrated glucose-based additive.
- this disclosure provides a method for making a watery mixture.
- the method firstly comprises a step of making a fermentation preparation according to the method for making the preparation described in this disclosure.
- the method comprises a step of preparing water.
- the method comprises a step of mixing the preparation with the water to make a watery mixture.
- the method comprises a step of holding the watery mixture at a controlled temperature.
- the temperature at which the watery mixture is kept is between 28°C and 37°C, preferably between 32°C and 35°C.
- the step of holding (starting) has a predetermined duration.
- the hold (starting) time is between 20 hours and 48 hours, preferably the hold time is 24 hours.
- the method comprises a step of packaging, in which the preparation is packed in packages of predetermined capacity.
- the watery mixture in the step of packaging, is bottled so it can be sold in containers of a given capacity.
- FIG. 1 schematically illustrates a method for making a preparation used for the fermentation of a product
- FIG. 2 schematically illustrates a method for packaging a package containing the preparation of the method of Figure 1 ;
- FIG. 3 schematically illustrates a method for making bakery products, alcoholic drinks and dairy products using the preparation of the method of Figure 1.
- M1 denotes a method for making a preparation 1 for the fermentation of a product in water.
- the method comprises a step F1.1 of preparing a fermentative product 11.
- the fermentative product 11 is derived from the baobab fruit; for example, the fermentative product includes baobab pulp, baobab funicle, baobab extract or other products derived from the baobab fruit.
- the method comprises a step of dehydrating the baobab fruit (for example, until obtaining a water content of 4% of the total weight) before processing the fruit so it can be used for preparing the fermentative product 11.
- the method comprises a step F1.2 of preparing an additive 12.
- the additive 12 is based on sugar. More specifically, the additive 12 may comprise one or more sugars. Thus, the additive 12 comprises monosaccharide and/or oligosaccharide (disaccharide and trisaccharide) and/or polysaccharide sugars.
- the additive 12 may comprise glucose or fructose.
- the additive 12 is dry malt.
- the method may comprise a step of dehydrating the additive (to dry it).
- the method comprises a step F1.3 of mixing the fermentative product and the additive to form a uniformly blended preparation.
- the fermentative product and the additive are in the solid, granular (floury) state having uniformly distributed percentages of fermentative product and additive.
- M2 denotes a method for using the preparation 1 according to different possible embodiments.
- the method comprises a step F2.1 of mixing the preparation 1 with water A. Obtained from the step F2.1 of mixing is a watery mixture AM, which includes a certain percentage of preparation 1 per quantity of water A.
- the method comprises a step F2.2 of fermenting (or step F2.2 of holding or step F2.2 of starting).
- step F2.2 of fermenting the watery mixture AM is left to rest for a predetermined length of time, preferably in an atmosphere having a controlled temperature in an optimum fermentation range.
- the watery mixture AM is fermented and has been activated. Therefore, to distinguish the watery mixture before and after the step F2.2 of fermenting, the mixture after fermentation will be referred to as mother water AMF (activated watery mixture having properties enabling it to start the fermentation of certain food products).
- the mother water AMF can be stored at a temperature below 5°C for approximately 15 days after being activated.
- the preparation 1 of this disclosure can be used to make alcoholic drinks. More specifically, in a non-limiting example embodiment described below, the method can be used to prepare a fermented tea-based drink, commonly known as “kombucha”. Thus, this disclosure also provides a method for making an alcoholic drink.
- the alcoholic drink can be made using the mother water AMF or, alternatively, the preparation 1 directly.
- the method comprises a step F2.3 of using the mother water AMF for the production of alcoholic drinks.
- the step F2.3 of using the mother water AMF for the production of alcoholic drinks includes the following steps:
- the kombucha thus obtained has an alcohol content of around 4.6%.
- the method comprises a step of mixing the preparation 1 directly with the ingredients used to make the drink; for example, 27 g of preparation 1 are mixed with 5000 g of concentrated tea and 4000 g of sugar solution (for example, 2000 g of water and 2000 g of sugar).
- the preparation 1 of this disclosure can be used to make doughs (for example, to make bread).
- this disclosure also provides a method for making doughs - that is to say, bakery products.
- the method comprises a step F2.4 of using the mother water AMF for the production of bakery products. More specifically, in a non-limiting example embodiment described below, the method can be used to prepare bread.
- the step F2.4 of using the mother water AMF for the production of bakery products, in the specific example of bread, includes the following steps:
- the method involves the following.
- the pre-dough is made.
- Making the pre-dough involves mixing the preparation 1 directly with flour (preferably strong flour) and water.
- flour preferably strong flour
- water for example, 30 g of the preparation 1 is mixed with 1000 g of strong flour (for example “350W”) and 450 g of water.
- the pre-dough is then left to rest to let it mature.
- the pre dough might be left to mature for 20 to 24 hours at 25°C.
- the pre-dough can then be used to obtain the (final) dough, for example according to the method described above.
- the preparation 1 might be used directly to make the (final) dough, without first preparing a pre-dough.
- the preparation 1 could be mixed directly with flour (for example, medium strength flour “260W”), water and salt (and possibly olive oil).
- 260W medium strength flour
- 60 g of the preparation 1 could be mixed directly with 1000 g of medium strength flour (W 260), 700 g of water, 30 g of salt and 30 g of olive oil.
- W 260 medium strength flour
- the dough thus obtained is then left to rise for a predetermined length of time, for example, 20 to 24 hours at 22°C. Next, the loaves are formed and baked.
- the preparation 1 is used for making dairy products, such as yogurt and cheese, for example.
- dairy products such as yogurt and cheese
- this disclosure also provides a method for making dairy products.
- the method comprises a step F3.1 of mixing the preparation 1 with milk L to make a milky mixture ML.
- the method comprises a step F3.2 of fermenting the milky mixture ML to allow the milk L to ferment.
- step F3.2 of fermenting may be carried out at a controlled temperature or at ambient temperature.
- the step F3.2 of fermenting is a step F3.2.1 of long- duration fermentation.
- the step F3.2.1 of long-duration fermentation has a duration greater than 30 hours, during which the milky mixture is left to ferment to make cheese F.
- the step F3.2 of fermenting is a step F3.2.2 of short- duration fermentation.
- the step F3.2.2 of short-duration fermentation has a duration of 4 to 8 hours, during which the milky mixture is left to ferment to make yogurt Y.
- Described below is an example embodiment of a method of fermenting dairy products and, by way of non-limiting example, comprising the following steps:
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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IT102020000000520A IT202000000520A1 (en) | 2020-01-14 | 2020-01-14 | PREPARATION FOR THE FERMENTATION OF A PRODUCT |
IT102020000000520 | 2020-01-14 |
Publications (1)
Publication Number | Publication Date |
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WO2021144734A1 true WO2021144734A1 (en) | 2021-07-22 |
Family
ID=70480375
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/IB2021/050257 WO2021144734A1 (en) | 2020-01-14 | 2021-01-14 | A preparation for the fermentation of a product |
Country Status (2)
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IT (1) | IT202000000520A1 (en) |
WO (1) | WO2021144734A1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0903082A1 (en) * | 1997-09-12 | 1999-03-24 | The Eggo Company | Fermentation flavors for bakery products |
US20080193599A1 (en) * | 2003-11-20 | 2008-08-14 | Binder Tom P | High soluble fiber fermented foods |
US20130266709A1 (en) * | 2010-12-22 | 2013-10-10 | Giuseppe Battaini | Short cooking dry pasta, its use and process for the preparation |
KR20140052576A (en) * | 2012-10-25 | 2014-05-07 | 코웨이 주식회사 | Prebiotic cosmetic composition having plant fermentation extract |
WO2018087305A1 (en) * | 2016-11-10 | 2018-05-17 | Immd Sp. Z O.O. | Functional chocolate |
-
2020
- 2020-01-14 IT IT102020000000520A patent/IT202000000520A1/en unknown
-
2021
- 2021-01-14 WO PCT/IB2021/050257 patent/WO2021144734A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0903082A1 (en) * | 1997-09-12 | 1999-03-24 | The Eggo Company | Fermentation flavors for bakery products |
US20080193599A1 (en) * | 2003-11-20 | 2008-08-14 | Binder Tom P | High soluble fiber fermented foods |
US20130266709A1 (en) * | 2010-12-22 | 2013-10-10 | Giuseppe Battaini | Short cooking dry pasta, its use and process for the preparation |
KR20140052576A (en) * | 2012-10-25 | 2014-05-07 | 코웨이 주식회사 | Prebiotic cosmetic composition having plant fermentation extract |
WO2018087305A1 (en) * | 2016-11-10 | 2018-05-17 | Immd Sp. Z O.O. | Functional chocolate |
Non-Patent Citations (3)
Title |
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ANONYMOUS: "Commission decision of 27-06-2008", INTERNET CITATION, 11 July 2008 (2008-07-11), pages 1 - 2, XP002617473, Retrieved from the Internet <URL:http://www.baobabfruitco.com/Pdf/2008/NovelFoodCommissionDec_BaobabFruitPulp_2008575ec.pdf> [retrieved on 20110113] * |
KUPL K: "TECHNOLOGY OF BREW SYSTEMS IN BREAD PRODUCTION", BAKER'S DIGEST, SIEBEL PUBLISHING CO. PONTIAC, ILLINOIS, US, vol. 57, no. 6, 1 November 1983 (1983-11-01), XP002056691, ISSN: 0191-6114 * |
MAKAWI ABUBAKER B ET AL: "Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 56, no. 8, 11 June 2019 (2019-06-11), pages 3754 - 3763, XP036850898, ISSN: 0022-1155, [retrieved on 20190611], DOI: 10.1007/S13197-019-03848-W * |
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IT202000000520A1 (en) | 2021-07-14 |
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