WO2022016239A1 - Method of producing fruit mead from persimmon fruits - Google Patents
Method of producing fruit mead from persimmon fruits Download PDFInfo
- Publication number
- WO2022016239A1 WO2022016239A1 PCT/AZ2020/000006 AZ2020000006W WO2022016239A1 WO 2022016239 A1 WO2022016239 A1 WO 2022016239A1 AZ 2020000006 W AZ2020000006 W AZ 2020000006W WO 2022016239 A1 WO2022016239 A1 WO 2022016239A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- persimmon
- juice
- fruits
- temperature
- carotene
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 38
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 14
- 244000236655 Diospyros kaki Species 0.000 title claims description 31
- 235000019988 mead Nutrition 0.000 title abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 22
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 22
- 239000011648 beta-carotene Substances 0.000 claims abstract description 22
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 22
- 229960002747 betacarotene Drugs 0.000 claims abstract description 22
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 22
- 238000001704 evaporation Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 230000008020 evaporation Effects 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 12
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 abstract description 6
- 241000723267 Diospyros Species 0.000 abstract description 4
- 244000055850 Diospyros virginiana Species 0.000 abstract 4
- 235000011508 Diospyros virginiana Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 150000003505 terpenes Chemical class 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000004575 stone Substances 0.000 description 3
- 235000019155 vitamin A Nutrition 0.000 description 3
- 239000011719 vitamin A Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RRHGJUQNOFWUDK-UHFFFAOYSA-N Isoprene Chemical compound CC(=C)C=C RRHGJUQNOFWUDK-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012432 gingerbread Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229930004725 sesquiterpene Natural products 0.000 description 2
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000010183 spectrum analysis Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 201000006082 Chickenpox Diseases 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 1
- 244000233576 Feijoa sellowiana Species 0.000 description 1
- 235000012068 Feijoa sellowiana Nutrition 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 206010020850 Hyperthyroidism Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 208000010011 Vitamin A Deficiency Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229930004069 diterpene Natural products 0.000 description 1
- 125000000567 diterpene group Chemical group 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 150000003535 tetraterpenes Chemical class 0.000 description 1
- 235000009657 tetraterpenes Nutrition 0.000 description 1
- 208000005057 thyrotoxicosis Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
Definitions
- the invention relates to the field of food industry, in particular to a method for obtaining fruit honey from oriental palm fruits - oriental persimmon (Persimon, Diospyros - Tooth Food) with a high content of beta-carotene and can be used both in the food and pharmacological industries.
- oriental palm fruits - oriental persimmon Perfect, Diospyros - Tooth Food
- beta-carotene beta-carotene
- Bekmes is a condensed juice of fruits, berries and vegetables, prepared in two ways: by heating on fire and by evaporation in the sun. The second option gives more fragrant and healthy bekmes. Bekmes are prepared without adding sugar - this is their most characteristic feature. The ingredient is always the same: ripe, sweet, most often overripe fruits, berries and even vegetables. It can be grapes, sugar beets, plums, watermelons, melons.
- a method for producing concentrated juice from persimmons including washing the fruits, grinding, separating the juice and packaging sterilization, where the grinding of ripe persimmon fruits is carried out by stirring until a homogeneous mass is obtained, which is heated to a temperature of 50-80 ° C and maintained at a given temperature for 20-30 min, filtered, then evaporated at atmospheric pressure and the boiling point of the juice or under vacuum at a temperature of 40-50°C, cool. Receive concentrated juice of dark brown color (bekmes) or transparent, straw-orange color.
- persimmon juice enriched with iodine is obtained, for which persimmon juice is mixed with crushed feijoa fruits before evaporation.
- the proposed method makes it possible to obtain persimmon juice without pulp, which has the finest set of vitamins, iodine, microelements, and has high nutritional, dietary and medicinal properties. Having a high iodine content, persimmon juice can be used in the treatment of patients suffering from mild and moderate thyrotoxicosis.
- the method is simple, does not require special equipment and can be easily organized in places where persimmons grow, it is one of the waste-free, environmentally friendly technologies, because Waste in the production of juice is the pulp and pomace, which after drying are widely used in the food industry and in the confectionery industry.
- the main disadvantage of the known method and the product obtained by this method is the insufficient quantitative content of vital microelements and beta-carotene in it.
- Persimmon is rich in vitamins A, E, C, group B, as well as iodine, iron, calcium, sodium, magnesium and potassium. In addition, it contains pectin, tannins and organic acids. The energy value of fruits is average - 60-70 kcal per 100 g.
- the objective of the invention is to obtain fruit honey enriched with trace elements and biologically active organic compounds, which has a pleasant taste and aroma.
- the problem is solved by the claimed method for obtaining fruit honey from persimmon fruits, including washing the fruits, grinding, mixing until a homogeneous mass is obtained, juice separation, heating and holding at a temperature of 50-80 ° C for 20-30 minutes, filtering, then evaporation under vacuum at a temperature of 40-50 ° C, cooling, packaging and sterilization, in which, according to the invention, before evaporation, 5-10% wt. beta-carotene isolated by extraction from flour dried at a temperature of 35-40°C and crushed persimmon fruit seeds, and the mixture is evaporated to the density of honey.
- the chemical content of glucose and fructose in persimmon fruit honey is similar to their content in bee honey.
- each persimmon contains 0; 1-2; 4-6 bones. If we take into account that the dried stone has a mass of 0.6 g, then from 1 kg of persimmon fruits, up to 21.6 g of crushed seeds are obtained.
- Our studies have established that the chemical composition of the bones is mainly determined by beta-carotene.
- the empirical formula for beta-carotene is C 40 H 56 and the structural formula is as follows. Sesquiterpene and terpene, known from the literature, belong to the class of antioxidants, flavors and dyes and come from fragments of isoprene (CsHs).
- Terpene chromophores differ in color or depending on the auxochromic groups, and also differ in their structure, aroma and color.
- the structure of beta-carotene from persimmon seeds was confirmed by spectral analysis. (M. Frimante, "Chemistry in Action", T-2, Mir Publishing House 1991, p. 404).
- the double bond at the center of beta-carotene is oxidized and converted into vitamin A.
- Vitamin A deficiency in food leads to a disease called "chicken pox”.
- Beta-carotene used in the food and pharmacological industries is obtained by synthetic methods (RU N° 2295874; RU N° 2032667 Method for producing beta-carotene).
- the human body needs 5 mg of beta-carotene or 1 mg of vitamin A in the daily diet.
- the method is carried out as follows.
- Predominantly ripe persimmon fruits of any variety are loaded into the apparatus with a mechanical stirrer, washed, crushed with stirring until a thick homogeneous mass is obtained, heated to a temperature of 50-80 ° C and kept at this temperature for 20-30 minutes. After that, the juice is separated from the pulp and seeds on a juicer or on a press, and the resulting clear juice (out. 80%) is filtered from the remnants of the pulp.
- the pomace bones are washed with water.
- Persimmon seeds pre-dried at a temperature of 30-40°C are ground in a mill for fine grinding of apricot pits or a crusher for medicinal herbs. Grinding can be carried out by any device that is usually used for dry grinding of powders.
- Beta-carotene obtained from stone meal by extraction in an amount of 5-10% by weight. mixed with persimmon fruit juice in a mechanical mixer, stirred at room temperature for 15-20 minutes and evaporated. Evaporation is carried out under vacuum at a residual pressure of 20-40 mm Hg. Art. and a temperature of 40-50 ° C to the density of honey. Fruit honey is cooled to room temperature, packaged in glass containers.
- the method is confirmed by examples of its implementation.
- Example 1 10 kg of ripe persimmon fruits of the Khachia variety of the Republic of Azerbaijan are placed in an apparatus with a stirrer, washed, crushed with stirring until a homogeneous mass is formed and heated to a temperature of 50°C. At a given temperature is maintained for 20 minutes. The resulting mass is placed in a juicer, the juice is separated (out. 80%), filtered. To extract beta-carotene, 1 kg of persimmon seeds is dried at 30-40°C, crushed, stone meal is sifted and mixed with constant stirring with dichloromethane (GOST 9688-86) solvent in a ratio of 1:1 for 5-6 hours at room temperature . After complete dissolution of beta-carotene, the solution is filtered.
- GOST 9688-86 dichloromethane
- beta-carotene crystals are washed with water, dried in an inert gas flow at a residual pressure of 40 mm Hg.
- the output of beta-carotene is 5-10%.
- the structure of beta-carotene is determined by spectral analysis (Fig.)
- beta-carotene 50 g are added to the filtered juice and evaporated under vacuum at a residual pressure of 20-40 mm Hg. Art. and a temperature of 40-50 ° C to the density of honey.
- the resulting straw-brown fruit honey (bekmes) is cooled and packaged in glass containers.
- Example 2 Carry out according to example 1, with the only difference that they take ripe persimmon fruits of the Khiakume variety of the Georgian Republic.
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)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food industry, and specifically to a method of producing fruit mead from eastern palm fruits - the eastern persimmon (Persimmon, Diospyros - Divine Food) - with increased beta-carotene content, and may be used in both the food industry and pharmacology industry. A method of producing fruit mead from persimmon fruits includes washing the fruits, grinding, mixing until a homogeneous mass is obtained, holding at a temperature of 50-80°C for 20-30 min, separating the pomace and the juice, filtering the juice, evaporating under vacuum at a temperature of 40-50°С, cooling, and packaging, in which, according to the invention, the seeds are removed from the persimmon pomace, dried at a temperature of 35-40°С, and ground, and beta-carotene is separated from them by dichloromethane extraction. The resulting beta-carotene is added to the juice in an amount of 5-10 wt% before evaporation, and the mead is evaporated until thickened.
Description
СПОСОБ ПОЛУЧЕНИЯ ФРУКТОВОГО МЁДА ИЗ ПЛОДОВ ХУРМЫ METHOD FOR OBTAINING FRUIT HONEY FROM PERSIMMON FRUIT
Изобретение относится к области пищевой промышленности, в частности к способу получения фруктового меда из восточных пальмовых фруктов - восточной хурмы ( Persimon , Diospyros - Divine Food) с повышенным содержанием бета-каротина и может быть использовано как в пищевой, так и фармакологической промышленности. The invention relates to the field of food industry, in particular to a method for obtaining fruit honey from oriental palm fruits - oriental persimmon (Persimon, Diospyros - Divine Food) with a high content of beta-carotene and can be used both in the food and pharmacological industries.
Известно, что количество людей на Земле увеличивается в геометрической прогрессии. В связи с этим людям нужны не только новые продукты питания, но и продукты, обладающие целебными свойствами. А поскольку природа никогда не создает новые продукты питания, люди нуждаются в создании обогащенных полезных продуктов. It is known that the number of people on Earth is increasing exponentially. In this regard, people need not only new food products, but also products with healing properties. And since nature never creates new foods, people need to create fortified healthy foods.
Известен Бекмес. Фруктовый мед по-узбекскиBeckmes is famous. Uzbek fruit honey
[http://argumenti.m/society/n251/72940 Лучшие рецепты национальной кухни JSfe 32(222) от 19 08 2010 «Аргументы Недели »]. Бекмес - это сгущенный сок фруктов, ягод и овощей, приготовляемый двумя способами: нагреванием на огне и выпариванием на солнце. Второй вариант дает более ароматные и полезные бекмесы. Бекмесы готовят без добавления сахара - это их самая характерная черта. Ингредиент всегда один: спелые, сладкие, чаще всего перезрелые фрукты, ягоды и даже овощи. Это могут быть виноград, сахарная свекла, сливы, арбузы, дыни. Выжимают сок и упаривают его до загустения - примерно до половины исходного объема - на среднем огне в широкой посуде, постоянно помешивая деревянной лопаточкой и не давая закипать. Можно воспользоваться водяной баней, тогда бекмес точно не подгорит. Фруктовый мед готов, если капля, налитая на фарфоровое блюдце, не расплывается. В банки его разливают совсем остывшим и хранят в сухом прохладном месте. Бекмес не только едят с чаем, как мед и варенье. Он может послужить основой для пряников, коврижек, сладких пирогов. Кроме того, из него готовят восточные лакомства: шербет и рахат-лукум. [http://argumenti.m/society/n251/72940 The best recipes of national cuisine JSfe 32(222) from 19 08 2010 "Arguments of the Week"]. Bekmes is a condensed juice of fruits, berries and vegetables, prepared in two ways: by heating on fire and by evaporation in the sun. The second option gives more fragrant and healthy bekmes. Bekmes are prepared without adding sugar - this is their most characteristic feature. The ingredient is always the same: ripe, sweet, most often overripe fruits, berries and even vegetables. It can be grapes, sugar beets, plums, watermelons, melons. Squeeze out the juice and evaporate it until it thickens - about half of the original volume - over medium heat in a wide bowl, constantly stirring with a wooden spatula and not letting it boil. You can use a water bath, then the bekmes will definitely not burn. Fruit honey is ready if a drop poured onto a porcelain saucer does not blur. It is poured into jars completely cooled and stored in a cool, dry place. Bekmes is not only eaten with tea, like honey and jam. It can serve as the basis for gingerbread, gingerbread, sweet pies. In addition, oriental delicacies are prepared from it: sherbet and Turkish delight.
Наиболее близким к заявляемому техническому решению является способ получения концентрированного сока из хурмы [Евразийский патент ЕА006463, A23L 2/04, A23L 2/02, 2005.12.29]. Способ получения концентрированного сока из хурмы, включающий мойку плодов, измельчение, отделение сока и расфасовку стерилизацию, где измельчение спелых плодов хурмы проводят перемешиванием до получения однородной массы, которую нагревают до температуры 50-80°С и выдерживают при заданной температуре в течение 20-30 мин, фильтруют, затем упаривают при атмосферном давлении и температуре кипения сока или под вакуумом при температуре 40-50°С,
охлаждают. Получают концентрированный сок темно коричневого цвета (бекмес) или прозрачный, соломенно-оранжевого цвета. Для лечебных целей получают обогащенный йодом сок хурмы, для чего сок хурмы перед упариванием смешивают с размельченными плодами фейхоа. Предлагаемый способ позволяет получать сок хурмы без мякоти, обладающий пеннейшим набором витаминов, йода, микроэлементов, обладающий высокими пищевыми, диетическими и лекарственными свойствами. Имея высокое содержание йода, сок хурмы может использоваться при лечении больных, страдающих легкой и средней степенью тиреотоксикоза. Способ отличается простотой, не требует специального оборудования и может быть легко организован в местах произрастания хурмы, относится к числу безотходных, экологически чистых технологий, т.к. отходами при получении сока является мякоть и выжимки, которые после подсушивания широко используются в пищевой промышленности и в кондитерском производстве. Основным недостатком известного способа и полученного этим способом продукта является недостаточное количественное содержание в нем жизненно важных микроэлементов и бета-каротина. Closest to the claimed technical solution is a method of obtaining concentrated juice from persimmon [Eurasian patent EA006463, A23L 2/04, A23L 2/02, 2005.12.29]. A method for producing concentrated juice from persimmons, including washing the fruits, grinding, separating the juice and packaging sterilization, where the grinding of ripe persimmon fruits is carried out by stirring until a homogeneous mass is obtained, which is heated to a temperature of 50-80 ° C and maintained at a given temperature for 20-30 min, filtered, then evaporated at atmospheric pressure and the boiling point of the juice or under vacuum at a temperature of 40-50°C, cool. Receive concentrated juice of dark brown color (bekmes) or transparent, straw-orange color. For medicinal purposes, persimmon juice enriched with iodine is obtained, for which persimmon juice is mixed with crushed feijoa fruits before evaporation. The proposed method makes it possible to obtain persimmon juice without pulp, which has the finest set of vitamins, iodine, microelements, and has high nutritional, dietary and medicinal properties. Having a high iodine content, persimmon juice can be used in the treatment of patients suffering from mild and moderate thyrotoxicosis. The method is simple, does not require special equipment and can be easily organized in places where persimmons grow, it is one of the waste-free, environmentally friendly technologies, because Waste in the production of juice is the pulp and pomace, which after drying are widely used in the food industry and in the confectionery industry. The main disadvantage of the known method and the product obtained by this method is the insufficient quantitative content of vital microelements and beta-carotene in it.
Хурма богата витаминами А, Е, С, группы В, а еще йодом, железом, кальцием, натрием, магнием и калием. Кроме того, в ней содержатся пектин, танины и органические кислоты. Энергетическая ценность плодов средняя - 60-70 ккал на 100 г. Persimmon is rich in vitamins A, E, C, group B, as well as iodine, iron, calcium, sodium, magnesium and potassium. In addition, it contains pectin, tannins and organic acids. The energy value of fruits is average - 60-70 kcal per 100 g.
Задача изобретения, заключается в получении обогащенного микроэлементами и биологически активными органическими соединениями фруктового меда, обладающего приятным вкусом и ароматом. The objective of the invention is to obtain fruit honey enriched with trace elements and biologically active organic compounds, which has a pleasant taste and aroma.
Поставленная задача решается заявленным способом получения фруктового меда из плодов хурмы, включающем мойку плодов, измельчение, перемешивание до получения однородной массы, отделение сока, нагрев и выдержку при температуре 50-80°С в течение 20-30 мин, фильтрацию, затем упаривание под вакуумом при температуре 40-50°С, охлаждение, расфасовку и стерилизацию, в котором по изобретению, перед упариванием в сок хурмы добавляют 5-10 % мае. бета-каротина, выделенного экстракцией из муки высушенных при температуре 35-40°С и измельченных косточек плодов хурмы, а упаривание смеси осуществляют до густоты меда. The problem is solved by the claimed method for obtaining fruit honey from persimmon fruits, including washing the fruits, grinding, mixing until a homogeneous mass is obtained, juice separation, heating and holding at a temperature of 50-80 ° C for 20-30 minutes, filtering, then evaporation under vacuum at a temperature of 40-50 ° C, cooling, packaging and sterilization, in which, according to the invention, before evaporation, 5-10% wt. beta-carotene isolated by extraction from flour dried at a temperature of 35-40°C and crushed persimmon fruit seeds, and the mixture is evaporated to the density of honey.
Интересно, что косточки спелой хурмы можно есть свежими, а если их обжарить, а затем перемолоть, то они станут основой для напитка, по вкусу напоминающего кофе rbttps://apte1 amos.m/r ovosti/dlya-oranzhevogo- nastroeniya-osenyu-est-xiirma-10476/novostl
Ниже представлены выход продуктов из плодов хурмы и из полученного сока, а также макро- и микро состав фруктового меда хурмы (таблицы 1-3) Interestingly, ripe persimmon seeds can be eaten fresh, and if they are fried and then ground, they will become the basis for a drink that tastes like coffee est-xiirma-10476/novostl Below are the yield of products from persimmon fruits and from the resulting juice, as well as the macro- and micro-composition of persimmon fruit honey (tables 1-3)
Таблица!.
Table!.
Таблица 2.
Table 2.
Таблица 3.
Table 3
Цифры, приведенные в таблицах, являются результатами исследований, проведенных в Российском научно-исследовательском институте фруктов и з
овощей и консервации. Для сравнения в приведенной ниже таблице 4 перечислены основные макро- и микроэлементы, необходимые для нормального функционирования человеческого организма, а также их количество в организме. The figures given in the tables are the results of studies carried out at the Russian Research Institute of Fruits and vegetables and preserves. For comparison, Table 4 below lists the main macro- and microelements necessary for the normal functioning of the human body, as well as their amount in the body.
Химическое содержание глюкозы и фруктозы во фруктовом меде из хурмы схоже с их содержанием в пчелином меде. The chemical content of glucose and fructose in persimmon fruit honey is similar to their content in bee honey.
Таблица 4
Table 4
В зависимости от сорта хурмы в каждой хурме содержится 0; 1-2; 4-6 косточек. Если учесть, что высушенная косточка имеет массу 0,6 г, то с 1 кг плодов хурмы получают до 21,6 г измельченных косточек. Проведенные нами исследования установили, что химический состав косточек в основном определяется бета-каротином. Эмпирическая формула для бета-каротина С40Н56, а структурная формула выглядит следующим образом.
Сесквитерпен и терпен, известные из литературы, относятся к классу антиоксидантов, ароматизаторов и красителей и происходят из фрагментов изопрена (CsHs). Хромофоры терпенов различаются по цвету или в зависимости от ауксохромных групп, также различаются по своей структуре, аромату и цвету. Структура бета-каротина из косточек хурмы была подтверждена спектральным анализом. (М. Фриманте, «Химия в действии», Т- 2, Издательство «Мир» 1991, стр. 404).
Двойная связь в центре бета-каротина окисляется и превращается в витамин А. Дефицит витамина А в продуктах питания приводит к заболеванию, которое называется "ветряная оспа". Бета-каротин, используемый в пищевой и фармакологической промышленности, получают синтетическими методами (RU N° 2295874; RU N° 2032667 Способ получения бета-каротина). Организм человека нуждается в 5 мг бета-каротина или 1 мг витамина А в ежедневном рационе. Depending on the variety of persimmon, each persimmon contains 0; 1-2; 4-6 bones. If we take into account that the dried stone has a mass of 0.6 g, then from 1 kg of persimmon fruits, up to 21.6 g of crushed seeds are obtained. Our studies have established that the chemical composition of the bones is mainly determined by beta-carotene. The empirical formula for beta-carotene is C 40 H 56 and the structural formula is as follows. Sesquiterpene and terpene, known from the literature, belong to the class of antioxidants, flavors and dyes and come from fragments of isoprene (CsHs). Terpene chromophores differ in color or depending on the auxochromic groups, and also differ in their structure, aroma and color. The structure of beta-carotene from persimmon seeds was confirmed by spectral analysis. (M. Frimante, "Chemistry in Action", T-2, Mir Publishing House 1991, p. 404). The double bond at the center of beta-carotene is oxidized and converted into vitamin A. Vitamin A deficiency in food leads to a disease called "chicken pox". Beta-carotene used in the food and pharmacological industries is obtained by synthetic methods (RU N° 2295874; RU N° 2032667 Method for producing beta-carotene). The human body needs 5 mg of beta-carotene or 1 mg of vitamin A in the daily diet.
Учитывая тот факт, что терпены (сесквитерпены, дитерпены, тритерпены, тетратерпены), которые придают мёду характерный вкус и аромат, то фруктовый мед из хурмы в этом отношении превосходит пчелиный мед. Европейская экономическая комиссия (ЕС) официально разрешает добавление бета-каротина к пищевым продуктам для улучшения цвета, вкуса и в качестве антиоксиданта Е-160. Given the fact that terpenes (sesquiterpenes, diterpenes, triterpenes, tetraterpenes) that give honey its characteristic taste and aroma, persimmon fruit honey is superior to bee honey in this regard. The Economic Commission for Europe (EC) officially authorizes the addition of beta-carotene to foods to improve color, taste and as an antioxidant E-160.
Способ осуществляют следующим образом. The method is carried out as follows.
В аппарат с механической мешалкой загружают преимущественно спелые плоды хурмы любых сортов, моют, измельчают при перемешивании до получения густой однородной массы, нагревают до температуры 50-80°С и выдерживают при этой температуре 20-30 мин. После чего сок отделяют от мякоти и косточек на соковыжималке или на прессе, а полученный прозрачный сок (вых. 80%) фильтруют от остатков мякоти. Косточки из выжимок вымывают водой. Предварительно высушенные при температуре 30-40°С косточки хурмы размалывают в мельнице для тонкого помола абрикосовых косточек или дробилке для лекарственных трав. Измельчение может быть проведено любым устройством, которое, как правило, используют для сухого помола порошков. Помол осуществляют в течение 1, 5-2,0 мин, образуя тонкий порошок - муку с размером частиц 10- 15мкм. Бета-каротин, полученный из косточковой муки экстракцией в количестве 5-10 % мае. смешивают с соком плодов хурмы в механической мешалке, перемешивают при комнатной температуре 15-20 мин и упаривают. Упаривание осуществляют под вакуумом при остаточном давлении 20-40 мм рт. ст. и температуре 40-50°С до густоты меда. Фруктовый мед охлаждают до комнатной температуры, расфасовывают в стеклянную тару. Predominantly ripe persimmon fruits of any variety are loaded into the apparatus with a mechanical stirrer, washed, crushed with stirring until a thick homogeneous mass is obtained, heated to a temperature of 50-80 ° C and kept at this temperature for 20-30 minutes. After that, the juice is separated from the pulp and seeds on a juicer or on a press, and the resulting clear juice (out. 80%) is filtered from the remnants of the pulp. The pomace bones are washed with water. Persimmon seeds pre-dried at a temperature of 30-40°C are ground in a mill for fine grinding of apricot pits or a crusher for medicinal herbs. Grinding can be carried out by any device that is usually used for dry grinding of powders. Grinding is carried out for 1.5-2.0 min, forming a fine powder - flour with a particle size of 10-15 microns. Beta-carotene, obtained from stone meal by extraction in an amount of 5-10% by weight. mixed with persimmon fruit juice in a mechanical mixer, stirred at room temperature for 15-20 minutes and evaporated. Evaporation is carried out under vacuum at a residual pressure of 20-40 mm Hg. Art. and a temperature of 40-50 ° C to the density of honey. Fruit honey is cooled to room temperature, packaged in glass containers.
Способ подтверждается примерами его осуществления. The method is confirmed by examples of its implementation.
Пример 1. 10 кг спелых плодов хурмы сорта Хачиа Азербайджанской Республики помещают в аппарат с мешалкой, промывают, измельчают при перемешивании до образования однородной массы и нагревают до температуры 50°С. При заданной температуре выдерживают в течение 20 мин.
Полученную массу помещают в соковыжималку, отделяют сок (вых. 80%), фильтруют. Для экстракции бета-каротина 1 кг косточек хурмы сушат при 30- 40°С, измельчают, просеивают косточковую муку и смешивают при постоянном перемешивании с растворителем дихлорметаном (ГОСТ 9688-86) в соотношении 1:1 в течение 5-6 часов при комнатной температуре. После полного растворения бета-каротина раствор фильтруют. Из фильтрата растворитель отделяют под вакуумом, кристаллы бета-каротина промывают водой, сушат в токе инертного газа при остаточном давлении 40 мм рт.ст. Выход бета-каротина составляет 5-10%. Структура бета-каротина определена спектральным анализом (рис.) Example 1. 10 kg of ripe persimmon fruits of the Khachia variety of the Republic of Azerbaijan are placed in an apparatus with a stirrer, washed, crushed with stirring until a homogeneous mass is formed and heated to a temperature of 50°C. At a given temperature is maintained for 20 minutes. The resulting mass is placed in a juicer, the juice is separated (out. 80%), filtered. To extract beta-carotene, 1 kg of persimmon seeds is dried at 30-40°C, crushed, stone meal is sifted and mixed with constant stirring with dichloromethane (GOST 9688-86) solvent in a ratio of 1:1 for 5-6 hours at room temperature . After complete dissolution of beta-carotene, the solution is filtered. The solvent is separated from the filtrate under vacuum, beta-carotene crystals are washed with water, dried in an inert gas flow at a residual pressure of 40 mm Hg. The output of beta-carotene is 5-10%. The structure of beta-carotene is determined by spectral analysis (Fig.)
В отфильтрованный сок добавляют 50 г бета- каротина и упаривают под вакуумом при остаточном давлении 20-40 мм рт. ст. и температуре 40-50°С до густоты меда. Полученный фруктовый мед (бекмес) соломенно-коричневого цвета охлаждают и расфасовывают в стекляную тару. 50 g of beta-carotene are added to the filtered juice and evaporated under vacuum at a residual pressure of 20-40 mm Hg. Art. and a temperature of 40-50 ° C to the density of honey. The resulting straw-brown fruit honey (bekmes) is cooled and packaged in glass containers.
Пример 2. Осуществляют по примеру 1, с той лишь разницей, что берут спелые плоды хурмы сорта Хиакуме Грузинской Республики. Example 2. Carry out according to example 1, with the only difference that they take ripe persimmon fruits of the Khiakume variety of the Georgian Republic.
Для получения характерного вкуса пчелиного меда, к фруктовому меду из хурмы можно добавить на 1 кг 5-10 г терпены, извлеченные из трав (цикорий, шафран, подсолнечник).
To obtain the characteristic taste of bee honey, 5-10 g of terpenes extracted from herbs (chicory, saffron, sunflower) can be added to persimmon fruit honey per 1 kg.
Claims
Формула изобретения Claim
Способ получения фруктового меда из плодов хурмы, включающий мойку плодов, измельчение, перемешивание до получения однородной массы, выдержку при температуре 50-80°С в течение 20-30 мин, отделение выжимок и сока, фильтрацию сока, упаривание под вакуумом при температуре 40-50°С, охлаждение и расфасовку, отличающийся тем, что перед упариванием в сок хурмы добавляют 5-10 % мае. бета-каротина, полученного экстракцией из предварительно высушенных при температуре 35-40°С и измельченных косточек, выделенных из выжимок плодов хурмы, а упаривание смеси осуществляют до густоты меда.
A method for obtaining fruit honey from persimmon fruits, including washing the fruits, grinding, mixing until a homogeneous mass is obtained, holding at a temperature of 50-80 ° C for 20-30 minutes, separating pomace and juice, filtering the juice, evaporating under vacuum at a temperature of 40- 50 ° C, cooling and packaging, characterized in that before evaporation, 5-10% May is added to the persimmon juice. beta-carotene obtained by extraction from pre-dried at a temperature of 35-40°C and crushed seeds isolated from the pomace of persimmon fruits, and the mixture is evaporated to the density of honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AZ2020/000006 WO2022016239A1 (en) | 2020-07-20 | 2020-07-20 | Method of producing fruit mead from persimmon fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/AZ2020/000006 WO2022016239A1 (en) | 2020-07-20 | 2020-07-20 | Method of producing fruit mead from persimmon fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2022016239A1 true WO2022016239A1 (en) | 2022-01-27 |
Family
ID=79729501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/AZ2020/000006 WO2022016239A1 (en) | 2020-07-20 | 2020-07-20 | Method of producing fruit mead from persimmon fruits |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2022016239A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2056772C1 (en) * | 1993-06-30 | 1996-03-27 | Владимир Борисович Спиричев | Method of preparing dry mixture for nonalcoholic beverage or cocktail and dry mixture for nonalcoholic beverage or cocktail |
| RU2214111C2 (en) * | 2001-07-27 | 2003-10-20 | Натик Мургуз оглы Тагиев | Method of producing juice from persimmon |
| JP2004065174A (en) * | 2002-08-08 | 2004-03-04 | Niigata Prefecture | Method for producing persimmon juice |
| EA006463B1 (en) * | 2003-06-03 | 2005-12-29 | Алим Мурсал оглы Зейналов | Method for producing concentrated persimmon juice |
-
2020
- 2020-07-20 WO PCT/AZ2020/000006 patent/WO2022016239A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2056772C1 (en) * | 1993-06-30 | 1996-03-27 | Владимир Борисович Спиричев | Method of preparing dry mixture for nonalcoholic beverage or cocktail and dry mixture for nonalcoholic beverage or cocktail |
| RU2214111C2 (en) * | 2001-07-27 | 2003-10-20 | Натик Мургуз оглы Тагиев | Method of producing juice from persimmon |
| JP2004065174A (en) * | 2002-08-08 | 2004-03-04 | Niigata Prefecture | Method for producing persimmon juice |
| EA006463B1 (en) * | 2003-06-03 | 2005-12-29 | Алим Мурсал оглы Зейналов | Method for producing concentrated persimmon juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| MXPA04011726A (en) | Tomato-based products and process for preparing the same. | |
| KR100871084B1 (en) | An additive of soybean, hot pepper sauce, kimchi producing sauce | |
| KR101686196B1 (en) | A manufacturing method for red ginseng with enriched ginsenoside and a slice of red ginseng thereof | |
| RU2466565C1 (en) | Preventive beverage containing spirulina | |
| JPS6141543B2 (en) | ||
| KR20220059078A (en) | A functional food additive | |
| KR20180105361A (en) | Drink composition comprising a Black Galic and a Red Ginseng and method of making the same | |
| WO2022016239A1 (en) | Method of producing fruit mead from persimmon fruits | |
| RU2630494C1 (en) | Food additive for confectionery products and method of its production (versions) | |
| KR101729067B1 (en) | The manufacturing method of sugar-free tea using Yuja skin | |
| KR20150012720A (en) | Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods | |
| RU2656893C1 (en) | “blooming garden” - alcohol-free beverage | |
| RU2075953C1 (en) | Composition made of dry berries for beverage preparing and method of its producing | |
| SU1634240A1 (en) | Non-alcoholic fruitvegetable drink | |
| RU2767696C1 (en) | Method for production of fruit leather with nanostructured extract of hawthorn | |
| RU2622699C1 (en) | Method for producing pastille | |
| KR102486555B1 (en) | powder type natural seasoning composition comprising yeast extract | |
| RU2280996C2 (en) | Confectionery cream composition | |
| Pingale et al. | Development and sensory attributes of the pickle made from Bitter gourd and Bottle gourd | |
| RU2685944C1 (en) | Method of obtaining juice drink for functional purpose | |
| RU2737549C1 (en) | Method for production of fruit leather with functional properties | |
| RU2734434C1 (en) | Non-alcoholic jelly beverage production method with chicory concentrate | |
| KR20150108483A (en) | Mousse cake using rice cake | |
| RU2280994C2 (en) | Confectionery cream composition | |
| RU2164932C2 (en) | Balsam composition |
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: 20946056 Country of ref document: EP Kind code of ref document: A1 |
|
| WWE | Wipo information: entry into national phase |
Ref document number: A20230005 Country of ref document: AZ |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 20946056 Country of ref document: EP Kind code of ref document: A1 |