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WO1997000022A2 - En-cas frits alleges en matiere grasse - Google Patents

En-cas frits alleges en matiere grasse Download PDF

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Publication number
WO1997000022A2
WO1997000022A2 PCT/GB1996/001411 GB9601411W WO9700022A2 WO 1997000022 A2 WO1997000022 A2 WO 1997000022A2 GB 9601411 W GB9601411 W GB 9601411W WO 9700022 A2 WO9700022 A2 WO 9700022A2
Authority
WO
WIPO (PCT)
Prior art keywords
dough
fried
less
product
starch
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/GB1996/001411
Other languages
English (en)
Other versions
WO1997000022A3 (fr
Inventor
Sanjiv Avashia
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
United Biscuits Ltd
United Biscuits UK Ltd
Original Assignee
United Biscuits Ltd
United Biscuits UK Ltd
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 United Biscuits Ltd, United Biscuits UK Ltd filed Critical United Biscuits Ltd
Priority to AU61299/96A priority Critical patent/AU6129996A/en
Publication of WO1997000022A2 publication Critical patent/WO1997000022A2/fr
Publication of WO1997000022A3 publication Critical patent/WO1997000022A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

  • the present invention relates to a fried snack chip food product and a process for the preparation of such fried snack chip product, and in which the levels of fat in the fried product are substantially reduced.
  • Snack food products include a wide variety of edible products formed of starch containing ingredients, which are formed into discrete shapes, and which are fried, baked or otherwise cooked to form the final products.
  • the preforms for these food products prior to cooking may either take the form of slices of raw fresh vegetables or the like, as in the case of classic potato chips, or they may be formed from various starch containing ingredients into a dough which is shaped into discrete preformed shapes and then cooked.
  • the amount of fat takeup into the final cooked product can be a concern.
  • a fried chip snack product is disclosed in Holm et al US Patent No. 4,931,303 (HOLM et al) .
  • That Patent discloses the production of a fried snack chip having a bubbled aesthetically pleasing surface which, as disclosed in that Patent, is achieved by maintaining specified levels of moisture in the dough and case hardening the dough pieces prior to frying. The moisture content and case hardening combine to control the rate and amount of steam developed by the retained moisture in the dough during frying to produce the aesthetically pleasing bubbled surfaces.
  • the fried end product is of inferior quality and appearance and does not display the desired bubbled aesthetic exterior surfaces or desired texture.
  • the moisture of the dough pieces to be fried is simply reduced to in the vicinity of the low 30 wt% range, the dough pieces become dry and do not exhibit the proper expansion or bubbling, and the final fried product is flinty.
  • the aforementioned Patent confirms that where moisture levels on the order of the low 30 wt% range were attempted, the quality of the fried product is unsatisfactory.
  • the present invention permits the realisation of the aesthetically pleasant bubbled exterior surfaces of the fried product, proper expansion of the product during frying, and absence of the undesirable flinty texture in the fried product which would otherwise occur when the moisture is simply reduced in order to reduce the fat content of the finished product, and at the same time, permits the fat content of the fried product to be substantially reduced.
  • the present invention involves the utilisation of a low moisture dough which is treated with heat prior to machining and frying.
  • the heat treatment is thought to promote hydration of starch in the dough and doughs which have been heat- treated and have as a result the properties just mentioned are referred to herein as "hydrated” or simply as “heat-treated” doughs.
  • Fazzolare et al US Patent Nos. 4,834,996 and 4,873,093 disclose the cooking of starch containing ingredients including potato ingredients in a manner that likely hydrates the ingredients to form a dough which can be machined while hot.
  • those Patents purposely bake rather than fry the dough to form the final snack chip products, and therefore do not suggest a recognition that the hydrated dough may be capable of producing a fried product in which fat takeup and fat levels are substantially reduced as in the present invention.
  • a process for the preparation of a fried snack chip product having a controlled level of bubbling on the exterior surface and a substantially reduced level of fat comprises preparing a dough from at least one starch containing ingredient and water, heating the prepared dough, the heat-treated dough having a moisture content of less than about 35 wt%, forming a sheet comprising the heat-treated dough, forming the sheeted dough into discrete shapes, treating the discrete shapes if necessary to further reduce the moisture content of the shapes to less than about 30 wt%, and frying the treated discrete shapes to produce the food product.
  • the process may also include the step of forming a second dough a substantial portion of which comprises the heat-treated dough and which has a moisture content of less than about 35 wt%, and sheeting, forming, treating and frying the second dough containing the substantial portion of the heat-treated dough to produce the food product.
  • the second dough advantageously includes the heat- treated dough in an amount of at least about 50 wt% of the second dough.
  • the starch containing ingredients may advantageously be selected from the group consisting of flakes, flours, starches, ground slices, meals, granules and mixtures thereof.
  • the starch containing ingredient may advantageously be selected from potato, corn and mixtures thereof.
  • the prepared dough comprises at least one ingredient derived from potato.
  • a major proportion of the starch in the prepared dough is derived from potato.
  • the starch containing ingredient may advantageously include low leach, low peel potato flakes.
  • the prepared dough may be heated to a temperature of, for example, up to 90"C.
  • the prepared dough may advantageously be heated to a temperature lower than the gelatinization temperature of ungelatinized starch in the starch-containing ingredient or ingredients.
  • the preferred maximum temperature may vary according to the ingredients of the mixture and, in particular, according to the type(s) of starch present but, in general, it will be advantageous for the prepared dough to be heated to a temperature of not exceeding 80°C, preferably not exceeding 70"C, and more preferably not exceeding 65°C.
  • the prepared dough is heated to a temperature of at least 105°F (40°C) , preferably at least 120"F (49°C), and more preferably greater than 125°F (52°C), for less than one minute.
  • the heating of the prepared dough is accomplished by exposing the prepared dough to steam.
  • the heating temperature and time are insufficient to substantially gelatinise any previously ungelatinised starch therein.
  • the fat content of the fried product is less than about 20 wt%.
  • the moisture contents of doughs may be determined by any suitable method.
  • the amount of moisture may be determined by ascertaining the loss in weight on drying a sample in an oven in air at atmospheric pressure to constant weight (for example, at 131°C for 1.5 hours) . It has been found that, for practical purposes, a Sartorius IR moisture meter (with an operating temperature of 135°C) is useful for giving a reasonably accurate guide to the moisture content.
  • Fat contents referred to herein may be determined by any suitable method, for example, by the Soxtec method, in which the product is crushed, a 2g portion of the crushed product is mixed with acid-washed sand and finely ground using a glass rod, and then extracted for 15 minutes using 30ml boiling di-ethyl ether in a preweighed dry aluminium Soxtec cup, the Soxtec cup is dried between 100"C and 105'C to constant weight, and the fat content is calculated from the increase in the weight of the Soxtec cup.
  • the Soxtec method in which the product is crushed, a 2g portion of the crushed product is mixed with acid-washed sand and finely ground using a glass rod, and then extracted for 15 minutes using 30ml boiling di-ethyl ether in a preweighed dry aluminium Soxtec cup, the Soxtec cup is dried between 100"C and 105'C to constant weight, and the fat content is calculated from the increase in the weight of the Soxtec cup.
  • a dough is prepared from at least one and preferably several starch containing ingredients and water.
  • the amount of water utilised in the preparation of this dough is reduced from the levels of water typically employed in the dough formulations of the prior art.
  • the dry ingredients for the dough are added to a cooker mixer 10, preferably followed by the addition of the liquid ingredients.
  • the dry ingredients may include one or more starch containing ingredients in the form of flakes, flours, starches, ground slices, meals, granules or mixtures thereof.
  • the starch containing ingredients may be from any one or more of a wide variety of vegetable bases including for example potato, corn, wheat, buckwheat, rice, barley, rye, sorghum and mixtures thereof. Potato and/or corn ingredients are principally preferred.
  • Other dry ingredients may also be included as are conventional in doughs, such as salt and the like.
  • the liquid ingredients may include any one of a number of conventional liquid ingredients, such as glycerol monooleates and the like, and will also include the water.
  • the cooker mixer 10 is closed and steam is injected into the ingredients in the cooker mixer through a steam line 12.
  • the injected steam both assists with mixing the ingredients and elevates their temperature for the purpose of hydrating the ingredients, as will be described in further detail to follow.
  • Mixing in the cooker mixer 10 is also assisted by a mechanical mixer 14, as depicted in the drawing.
  • the cooker mixer 10 may be a Stephan T.C. 850 cooker having a trapezoid mechanical kneading element 14, Part No. 8187 of Stephan Machinery Company, with a mixing speed of up to 600 rpm.
  • the dough in the cooker mixer will substantially hydrate without substantially gelatinising any previously ungelatinised starch in the ingredients.
  • some or all of the water which is added to form the dough may be hot water which exceeds 120°F (49°C), and preferably is about 150°F (65°C).
  • the hydrated dough in the cooker mixer 10 will have a moisture content following heating and hydration of less than about 35 wt%, and more preferably about 31 to 33 wt%.
  • the hydrated dough may be introduced either directly to the sheeting operation without further processing or ingredient supplementation, as depicted by the dotted line 16 in the drawing, or it may be introduced to a second mixer 20, as depicted by the solid line 18 in the drawing, for further processing and ingredient supplementation. All or some of the hydrated dough from any cooker mixer batch may also be held for use at a later time either in the direct introduction to the sheeting operation or to the mixer 20.
  • additional dry and liquid ingredients are preferably mixed with the hydrated dough to form a second dough for sheeting.
  • the dry and liquid ingredients are preferably mixed with the hydrated dough to form a second dough for sheeting.
  • the dry and liquid ingredients which are further added in the mixer 20 are preferably of the same general nature and kind as previously described or they may be different.
  • unused dough web from further downstream in the process may be also returned and reclaimed by addition to the mixer 20.
  • the mixer 20 may be eliminated and the hydrated dough may be delivered from the cooker mixer 10 directly to the sheeting operation without the sacrifice of the purposes of the invention.
  • the second dough which is formed in the mixer 20 comprises in substantial portion hydrated dough which was formed in the cooker mixer 10, and preferably at least about 50 wt% to two thirds or more of the hydrated dough.
  • the proportional amount of hydrated dough may depend to some extent upon the amount of web being recycled.
  • the moisture percentage of this second dough after formulation is also preferably about the same as that of the hydrated dough, e.g. less than about 35 wt%, and more preferably about 31 to 33 wt%.
  • the hydrated dough as such is delivered to the sheeting line, as depicted by the dotted line 16 in the drawing, or the second dough which includes in major portion of hydrated dough is delivered, as depicted in the drawing by the solid line 22.
  • the thickness of the sheeted dough upon completion of sheeting in the present invention is preferably a thickness which results in a dough weight of about 15 to 18 g for 10 discs having 2 inch (50mm) diameters.
  • the temperature of the dough as introduced to the sheeting line is of no particular importance. It may be at either a somewhat elevated temperature or it may be at ambient temperature. The latter is likely where the dough has been held for some period of time after formulation prior to introduction to the sheeting line.
  • the dough sheet is next cut by a cutter 30 to form discrete pieces 32 which may take any one of many different shapes, including circles, ovals, irregular shapes and the like. Discrete pieces of various different shapes and sizes are preferred in the present invention ⁇ o that the final fried chip snack product, as packaged, will present the impression of a wide ranging number of random sizes and shapes.
  • the cutter 30 may take the form of any one of a wide variety of cutters employed in the industry for forming discrete dough pieces, such as the rotary cutter shown. It will also be appreciated that more than one cutter may be employed, if desired.
  • the discrete pieces 32 are conveyed along a conveyor 34 to an oven 36.
  • the oven 36 may be either a single or ultitemperature zone oven.
  • One purpose of the oven 36 is to create a moisture differential as discussed in the aforementioned US Patent No. 4,931,303.
  • Another purpose is to further treat the discrete pieces 32 to further reduce, if necessary, the moisture content of the pieces preferably to less than about 30 wt%, and more preferably to of the order of 22 to 26 wt%.
  • the lowered moisture dough pieces 32A are conveyed by the conveyor 38 to the fryer 40 where they will be cooked to produce the final fried chip product.
  • the discrete fried chips 32B are conveyed to and through a seasoning station 42, if desired, and thereafter are packaged as shown.
  • the fried snack chip food pieces of the invention as packaged, preferably have a substantial portion of their exterior surfaces covered with noticeable bubbles, most of which withstand breakage during normal packaging and handling. Some of the bubbles may be broken, but broken bubbles are in the substantial minority. There may be some cupped pieces, but the presence of such cup shaped pieces is nominal.
  • the fried chips are slightly expanded from the frying and have a golden mottled appearance with few pillows, rips or tears. The texture is hard, crisp and slightly crackly, but may be slightly spongy, and the chips fracture into discrete particles upon chewing.
  • the fat content of the fried snack chips is substantially reduced from the fat levels which result from the practice of the prior art processes, such as the processes disclosed in the aforementioned US Patent No. 4,931,303.
  • the fat content may be reduced in the present invention to as little as 15 wt%.
  • This ability to substantially reduce the fat content without detrimental effect to the appearance and texture of the produce is surprising in the present invention in view of the detrimental results which are experienced when the moisture content of the dough pieces is simply reduced prior to frying as previously discussed.
  • the surprising discovery has been made that the moisture content of the dough, in fact, can be substantially reduced without detrimental effect to the appearance and texture, if at least a substantial portion of the dough is hydrated as described before frying.
  • Example 1 is illustrative of doughs, processes and fried snack chips food products which incorporate the principles of the present invention.
  • the hydrated dough is introduced directly to the sheeting line.
  • a dough is prepared having the following ingredients:
  • the dry ingredients are blended and then added to a Stephan T.C. 850 Cooker Mixer.
  • the liquid ingredients are then added while mixing, and mixing is continued.
  • a valve in the steamline 22, as depicted in the drawing, is then opened to introduce steam to the ingredients in the cooker mixer 10 to mix the ingredients and heat them.
  • the mechanical mixer is also activated. The steam shuts off automatically when the temperature in the cooker mixer 10 reaches about 128°F (53°C). The temperature peaks in the mixture at between about 135*F to 145°F (57°C to 63°C).
  • the ingredients are held at peak temperature for about 50 seconds after which the pressure is bled off from the cooker mixer 10 and a vacuum pump (not shown) is energised which will drop the temperature of the ingredients in the cooker mixer again to about 128°F (53°C) or less.
  • a vacuum pump (not shown) is energised which will drop the temperature of the ingredients in the cooker mixer again to about 128°F (53°C) or less.
  • the dough in the cooker mixer 10 has been hydrated, but preferably without any substantial gelatinisation of any of the starches which have not already been gelatinised in the starch containing ingredients.
  • the hydrated dough from the cooker mixer is introduced directly to the sheeting line as shown by dotted line 16 in the drawing.
  • Sheeting is accomplished with a single reduction process that sheets the hydrated dough to a thickness such that 10 discs 2 inches in diameter cut from the sheet will weigh approximately 16 to 17 g.
  • the dough moisture in the hydrated sheeted dough is about 31 to 33 wt%.
  • the sheeted dough then proceeds to a roller cutter in which various discrete but different shapes are cut from the sheet. These discretely cut pieces 32, as depicted in the drawing, are then conveyed by the conveyor 34 to an oven 36. Prior to entry into the oven, the dough moisture of the pieces is still between about 31 to 33 wt%.
  • the oven is maintained at about 750°F (400°C) and the residence time of the pieces 32 in the oven is between about 16 to 20 seconds.
  • the moisture content of the pieces will be further reduced to between about 22 to 26 wt%, and preferably about 24 wt%.
  • the pieces 32A upon exiting the oven are conveyed by the conveyor 38 to the fryer 40.
  • the oil inlet temperature to the fryer is maintained at between about 320 to 330 ⁇ F, the oil outlet temperature between about 308 to 316°F, and the total fry time is about 35 to 45 seconds.
  • the fried pieces 32b leave the fryer and are seasoned in a transitube without the addition of any further oil spray.
  • the fried seasoned product is then packaged.
  • the fried chip snack product as packaged has a fat content within the range of about 15 to 18 wt%, and typically about 16.5 wt%.
  • the fried snack chip product pieces as packaged have a substantial portion of their exterior surfaces covered with noticeable bubbles most of which withstand breaking during normal packaging and handling. Some of the bubbles are broken, but the broken bubbles are relatively rare. There are some cup shaped pieces, but the presence of such cup shaped pieces is nominal.
  • the chips are slightly expanded from the frying and have a golden mottled appearance with few pillows, rips or tears. The texture is rather hard, crisp and slightly crackly, and the chips fracture into discrete particles upon chewing.
  • the hydrated dough is used as a component of a second final dough, the latter of which is sheeted.
  • this second dough batch may include recycled dough web which remains after the web is cut into the discrete pieces 32.
  • This scrap web (193.35 ⁇ 15 pounds) (87.70 ⁇ 7kg) is added to the mixer 20 to provide a total batch weight of about
  • the dry ingredients and then the scrap web are first added to the hydrated dough in mixer 20, and these are all mixed for about 20 seconds.
  • the oil and glycerol monooleate blend is then added, followed by the water while mixing, and the entire second and final dough batch is mixed for a total of about 105 seconds.
  • the second and final dough from mixer 20 is then introduced, as depicted by line 22 in the drawing, to the sheeting line.
  • That dough, as sheeted has the moisture content as set forth in Example 1, and the sheeting, cutting, treating in the oven 36, frying equipment, conditions and remaining steps as well as the nature, appearance and texture of the fried chip snack product are the same as set forth in Example 1.
  • the hydrated dough is introduced directly to the sheeting line.
  • the dry ingredients are blended and added to a
  • the dough is hydrated by using water heated prior to introducing it to the cooker mixer.
  • the water is heated to 150 ⁇ F (65°C), is added to the dry ingredients over 15 seconds while mixing, and the mixing is continued for 180 seconds, thus hydrating the dough.
  • the hydrated dough from cooker mixer 10 is then introduced, as depicted by line 16 in the drawing, to the sheeting line. That dough, as sheeted, has the moisture content as set forth in Example 1, and the sheeting, cutting, treating in the oven 36, frying equipment, conditions and remaining steps are also the same as set forth in Example 1.
  • the nature, appearance and texture of the fried chip snack product are the same as set forth in Example 1, except that the product containing the wheat is somewhat darker and has some wheat flavour, and the product containing the rice is somewhat harder and crisper and has some rice flavour.

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  • 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)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention se rapporte à un procédé pour la préparation d'un en-cas à base de pommes frites comportant un niveau contrôlé de bulles sur les surfaces externes et un taux considérablement réduit de matière grasse. Ledit procédé consiste à préparer une pâte à partir d'au moins un ingrédient contenant de l'amidon et de l'eau, à chauffer la pâte ainsi préparée, la pâte traitée à la chaleur contenant un taux d'humidité inférieur à 35 % en poids environ, à former une feuille comportant la pâte traitée à la chaleur, à créer des formes finies avec la pâte en feuille, à traiter les formes finies si nécessaire afin de réduire le taux d'humitidé des formes jusqu'à une valeur inférieure à 30 % en poids environ, et à faire frire les formes finies traitées pour fabriquer un produit frit allégé en matière grasse.
PCT/GB1996/001411 1995-06-16 1996-06-14 En-cas frits alleges en matiere grasse Ceased WO1997000022A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU61299/96A AU6129996A (en) 1995-06-16 1996-06-14 Reduced fat fried snack food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US49092295A 1995-06-16 1995-06-16
US08/490,922 1995-06-16

Publications (2)

Publication Number Publication Date
WO1997000022A2 true WO1997000022A2 (fr) 1997-01-03
WO1997000022A3 WO1997000022A3 (fr) 1997-02-06

Family

ID=23950061

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/GB1996/001411 Ceased WO1997000022A2 (fr) 1995-06-16 1996-06-14 En-cas frits alleges en matiere grasse
PCT/GB1996/001412 Ceased WO1997000023A1 (fr) 1995-06-16 1996-06-14 Amuse-gueules frits alleges en matiere grasse

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/GB1996/001412 Ceased WO1997000023A1 (fr) 1995-06-16 1996-06-14 Amuse-gueules frits alleges en matiere grasse

Country Status (4)

Country Link
EP (1) EP0833569A1 (fr)
AU (2) AU6230396A (fr)
GB (1) GB2317808B (fr)
WO (2) WO1997000022A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2347840B (en) * 1999-03-15 2003-10-01 United Biscuits Ltd Improvements in and relating to snack foods
EP2227968A1 (fr) 2009-03-10 2010-09-15 Kraft Foods R & D, Inc. Procédé de production d'aliments et four pour sécher et/ou chauffer des morceaux de pâte plats, aliment enroulé et dispositif d'enroulement de morceaux de pâte plats

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1084979A (en) * 1964-12-24 1967-09-27 Cely Entpr Corp Improvements in or relating to synthetic potato flavo crisps
GB1239946A (en) * 1967-11-06 1971-07-21 Gen Mills Inc Cereal product
US3830949A (en) * 1971-09-01 1974-08-20 American Potato Co Process for converting retrograded amylose contained within cells of a dehydrated potato product to soluble amylose
US4931303A (en) * 1988-01-15 1990-06-05 Miles J. Willard Method for controlling the surface bubbling of fabricated snack products
US5298274A (en) * 1992-04-10 1994-03-29 Khalsa Nirbhao S Methods for making tortilla chips and tortilla chips produced thereby
US5366748A (en) * 1992-09-14 1994-11-22 The Procter & Gamble Company Method of production of extruded cereal grain-based food products having improved qualities
US5429834A (en) * 1993-05-07 1995-07-04 Nabisco, Inc. Production of chip-like starch based snacks

Also Published As

Publication number Publication date
GB2317808A (en) 1998-04-08
WO1997000022A3 (fr) 1997-02-06
GB2317808B (en) 1999-04-21
AU6129996A (en) 1997-01-15
GB9726547D0 (en) 1998-02-11
WO1997000023A1 (fr) 1997-01-03
EP0833569A1 (fr) 1998-04-08
AU6230396A (en) 1997-01-15

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