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WO2001094525A1 - A drink product - Google Patents

A drink product Download PDF

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Publication number
WO2001094525A1
WO2001094525A1 PCT/GB2001/002497 GB0102497W WO0194525A1 WO 2001094525 A1 WO2001094525 A1 WO 2001094525A1 GB 0102497 W GB0102497 W GB 0102497W WO 0194525 A1 WO0194525 A1 WO 0194525A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavour
drink product
product
drink
essences
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/GB2001/002497
Other languages
French (fr)
Inventor
Ian Killen
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.)
BETTER BRANDS NI Ltd
Original Assignee
BETTER BRANDS NI 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 BETTER BRANDS NI Ltd filed Critical BETTER BRANDS NI Ltd
Priority to EP01936656A priority Critical patent/EP1292666A1/en
Priority to GB0228388A priority patent/GB2379445B/en
Priority to AU2001262525A priority patent/AU2001262525A1/en
Publication of WO2001094525A1 publication Critical patent/WO2001094525A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • This invention relates to a drink product, particularly a canned drink product, which on being opened and pour ⁇ d into a drinking vessel produces a creamy type head over the drink, for example a drink giving the appearance of Irish coffee with a dark liquid.
  • the present invention is a drink product comprising a liquid solution including in composition an alcoholic liquid base with one or a selection of flavoured essences, a sweetner, water and a whey product heading agent to provide the solution with a specific gravity of less than 1.09, a protein level equivalent to 2.5%, a ph value lower than 7, and an acidity level of less than 4.0 ⁇ 10%, the solution being pre- saturated with Carbon Dioxide, Nitrogen or Nitrous Oxide and canned with a Nitrogen or Nitrous Oxide head pressure into cans each fitted internally with a fixed or floating head creating device.
  • the alcoholic liquid base is a grape wine base and the resultant alcohol by volume (abv) value is 12.5%.
  • the whey product heading agent is sodium caseinate.
  • a particular selection of flavoured essences includes one or more coffee flavours, a chocolate flavour and a caramel flavour.
  • a drink product in the nature of Irish coffee comprises a liquid solution including in composition an alcoholic wine base with one or more coffee flavours, a chocolate flavour and a caramel flavour admixed with a sweetner, water and a whey product heading agent in this case sodium caseinate.
  • the finished composition will have an alcohol content of 14.95 to 15.05 in percentage volume.
  • the solution has a specific gravity of less than 1.09 preferably between 1.080 to 1.086, a protein level equivalent to 2.5%, a 12.5% abv., a ph value lower than 7, and an acidity level of less than 4.0% + 10%.
  • the water is demineralised water and is also used to reduce the abv value to 12.5%.
  • the abv value could be between 4 - 40%.
  • the solution is treated or sparged with Nitrogen or Nitrous Oxide and canned with a Nitrogen or Nitrous Oxide head pressure into slim line 25cl cans, each of a type fitted internally with a fixed or floating head creating device or widget operable on a can being opened and the contents poured into a drinking vessel, such as a slim line glass or a stemmed Irish coffee glass.
  • a Nitrogen or Nitrous Oxide head pressure into slim line 25cl cans, each of a type fitted internally with a fixed or floating head creating device or widget operable on a can being opened and the contents poured into a drinking vessel, such as a slim line glass or a stemmed Irish coffee glass.
  • a liquid solution is formed from a composition of the following:
  • flavourings for an Irish Coffee type liquid solution are High Roast Coffee Flavour Lt 1
  • the abv. value of the alcoholic liquid base is high, a greater amount of water (demineralised) is used to decrease this value.
  • a container the water is gently heated to aid absorption of the solids which are added into the blend until all are dissolved.
  • the container is removed from the heat and gradually, the wine base and sugar liquids are blended into the mix. This causes the heat in the mix to be reduced to room temperature. The process takes approximately one hour.
  • the liquid produced is then ready for processing.
  • the liquid solution needs to be pre-saturated preferably through a Small Pane Sinter at 4 to 5 bar of Nitrous Oxide before final filling.
  • the temperature is at 7°C but may be within the range of 4°C to 11°C.
  • the product is pre-saturated by being treated or sparged with Nitrous
  • the treating or sparging of the product is within the range of 4 to 5 bar, the gas accounting for 3-3.4 grams per litre or V/z % by volume of the canned product.
  • a drop of liquid Nitrogen is added to increase pressure to 2 - 2.5 bar and capped. If a fixed widget is used then each can is immediately inverted to pressurise the head creating device and then re-inverted ready for labelling and packing on trays and stored.
  • the alcoholic liquid base may be other than a grape wine base, and other flavoured essences used may include fruit flavoured essences such as strawberry, peach, mango, tangerine, or kiwi, or other flavoured essences such as aniseed, liquorice or ginger.
  • fruit flavoured essences such as strawberry, peach, mango, tangerine, or kiwi
  • other flavoured essences such as aniseed, liquorice or ginger.
  • the release of pressure causes the collected gas in the head creating device to pass through the product.
  • the product When poured, the product is gaseous and on standing ideally separates into a liquid and a head of approximately 2cms in about two minutes depending on shape and size of glass used.
  • the product when poured into a non-metallic drinking vessel can be micro-waved for approximately 40 seconds or at least so long as it is not boiled. This gives a simulated hot Irish Coffee. Due to there being no milk/cream in the product, it does not require pasteurisation nor sterilisation. Nitrous Oxide gives taste and texture to the head reacting with the other constituents.
  • the drink product is a cocktail drink and beneficial in that on a single pour, separates into a coloured or clear liquid and a head.
  • the pre-satu ration can be achieved by Carbon Dioxide or Nitrogen rather than Nitrous Oxide. Variations and modifications can be made without departing from the scope of the invention described above and as claimed hereinafter.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Tea And Coffee (AREA)

Abstract

A drink product comprises a liquid solution including in composition an alcoholic liquid base with one or a selection of flavoured essences, a sweetener, water and sodium caseinate to provide the solution with a specific gravity of less than 1.09, a protein level equivalent to 2.5 %, a ph value lower than 7, and an acidity level of less than 4.0, the solution being treated with Carbon Dioxide, Nitrogen or Nitrous Oxide and canned with a Nitrogen or Nitrous Oxide head pressure into cans each fitted internally with a fixed or floating head creating device.

Description

A DRINK PRODUCT
This invention relates to a drink product, particularly a canned drink product, which on being opened and pourόd into a drinking vessel produces a creamy type head over the drink, for example a drink giving the appearance of Irish coffee with a dark liquid.
Accordingly, the present invention is a drink product comprising a liquid solution including in composition an alcoholic liquid base with one or a selection of flavoured essences, a sweetner, water and a whey product heading agent to provide the solution with a specific gravity of less than 1.09, a protein level equivalent to 2.5%, a ph value lower than 7, and an acidity level of less than 4.0 ± 10%, the solution being pre- saturated with Carbon Dioxide, Nitrogen or Nitrous Oxide and canned with a Nitrogen or Nitrous Oxide head pressure into cans each fitted internally with a fixed or floating head creating device.
Preferably, the alcoholic liquid base is a grape wine base and the resultant alcohol by volume (abv) value is 12.5%.
Preferably also, the whey product heading agent is sodium caseinate. Preferably further, a particular selection of flavoured essences includes one or more coffee flavours, a chocolate flavour and a caramel flavour.
An embodiment of the present invention will now be described, by way of example.
A drink product in the nature of Irish coffee comprises a liquid solution including in composition an alcoholic wine base with one or more coffee flavours, a chocolate flavour and a caramel flavour admixed with a sweetner, water and a whey product heading agent in this case sodium caseinate. The finished composition will have an alcohol content of 14.95 to 15.05 in percentage volume. The solution has a specific gravity of less than 1.09 preferably between 1.080 to 1.086, a protein level equivalent to 2.5%, a 12.5% abv., a ph value lower than 7, and an acidity level of less than 4.0% + 10%. The water is demineralised water and is also used to reduce the abv value to 12.5%. The abv value could be between 4 - 40%. The solution is treated or sparged with Nitrogen or Nitrous Oxide and canned with a Nitrogen or Nitrous Oxide head pressure into slim line 25cl cans, each of a type fitted internally with a fixed or floating head creating device or widget operable on a can being opened and the contents poured into a drinking vessel, such as a slim line glass or a stemmed Irish coffee glass. EXAMPLE:
A liquid solution is formed from a composition of the following:
INGREDIENT UNITS QUANTITY: per 1000 litres
De/H2O Lts 35 Sodium Caseinate kg 10
Tru sweet Lts 274
Light Style Wine Base NE22Y Lts 686
Flavourings to balance
The flavourings for an Irish Coffee type liquid solution are High Roast Coffee Flavour Lt 1
Mellow Coffee Flavour Lts 4
Chocolate Flavour Mis 300
Caramel 15639 kg 2
If the abv. value of the alcoholic liquid base is high, a greater amount of water (demineralised) is used to decrease this value. In a container, the water is gently heated to aid absorption of the solids which are added into the blend until all are dissolved. The container is removed from the heat and gradually, the wine base and sugar liquids are blended into the mix. This causes the heat in the mix to be reduced to room temperature. The process takes approximately one hour. The liquid produced is then ready for processing. The liquid solution needs to be pre-saturated preferably through a Small Pane Sinter at 4 to 5 bar of Nitrous Oxide before final filling. The smaller the gas bubble created, the better the dissolution of the Nitrous Oxide, and also the colder the product the easier the dissolution becomes. Ideally, the temperature is at 7°C but may be within the range of 4°C to 11°C. The product is pre-saturated by being treated or sparged with Nitrous
Oxide to 5 bar (nominal) and canned with Nitrogen head pressure into the slim line 25cl cans each fitted with a head creating device. The treating or sparging of the product is within the range of 4 to 5 bar, the gas accounting for 3-3.4 grams per litre or V/z % by volume of the canned product. After each can is filled a drop of liquid Nitrogen is added to increase pressure to 2 - 2.5 bar and capped. If a fixed widget is used then each can is immediately inverted to pressurise the head creating device and then re-inverted ready for labelling and packing on trays and stored.
The alcoholic liquid base may be other than a grape wine base, and other flavoured essences used may include fruit flavoured essences such as strawberry, peach, mango, tangerine, or kiwi, or other flavoured essences such as aniseed, liquorice or ginger.
On opening of a can, the release of pressure causes the collected gas in the head creating device to pass through the product. When poured, the product is gaseous and on standing ideally separates into a liquid and a head of approximately 2cms in about two minutes depending on shape and size of glass used. The product when poured into a non-metallic drinking vessel can be micro-waved for approximately 40 seconds or at least so long as it is not boiled. This gives a simulated hot Irish Coffee. Due to there being no milk/cream in the product, it does not require pasteurisation nor sterilisation. Nitrous Oxide gives taste and texture to the head reacting with the other constituents.
The drink product is a cocktail drink and beneficial in that on a single pour, separates into a coloured or clear liquid and a head.
The pre-satu ration can be achieved by Carbon Dioxide or Nitrogen rather than Nitrous Oxide. Variations and modifications can be made without departing from the scope of the invention described above and as claimed hereinafter.

Claims

1. A drink product comprising a liquid solution including in composition an alcoholic liquid base with one or a selection of flavoured essences, a sweetener, water and a whey product heading agent to provide the solution with a specific gravity of less than 1.09, a protein level equivalent to 2.5%, a ph value lower than 7, and an acidity level of less than 4.0% ± 10% , the solution being pre-saturated with Nitrogen or Nitrous Oxide and canned with a Carbon Dioxide, a Nitrogen or Nitrous Oxide head pressure into cans each fitted internally with a fixed or floating head creating device.
2. A drink product as claimed in Claim 1, wherein the alcoholic liquid base is grape wine base.
3. A drink product as claimed in Claim 1 or 2, wherein the resultant alcohol volume value is 12.5%.
4. A drink product as claimed in Claim 1 , 2 or 3, wherein the whey product heading agent is sodium caseinate.
5. A drink product as claimed in any one of the preceding Claims, wherein the liquid solution, on being poured from a can, separates into a coloured or clear liquid and a head.
6. A drink product as claimed in any one of Claims 1 to 5, wherein a selection of flavoured essences includes one or more coffee flavours, a chocolate flavour and caramel flavour.
7. A drink product as claimed in any one of Claims 1 to 5, wherein the selection of flavoured essences includes a strawberry flavour, a peach flavour, a mango flavour, a tangerine flavour or a Kiwi flavour.
8. A drink product as claimed in any one of Claims 1 to 5, wherein the selection of flavoured essences includes an aniseed flavour, a liquorice flavour or a ginger flavour
9. A drink product as claimed in any one of the preceding Claims, wherein the liquid solution on being poured from a can into a drinking vessel, is capable of being micro-waved and heated to a non-boiling temperature.
10. A drink substantially as hereinbefore described with reference to the example.
PCT/GB2001/002497 2000-06-07 2001-06-07 A drink product Ceased WO2001094525A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP01936656A EP1292666A1 (en) 2000-06-07 2001-06-07 A drink product
GB0228388A GB2379445B (en) 2000-06-07 2001-06-07 A drink product
AU2001262525A AU2001262525A1 (en) 2000-06-07 2001-06-07 A drink product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0013822.2 2000-06-07
GB0013822A GB0013822D0 (en) 2000-06-07 2000-06-07 A drink product

Publications (1)

Publication Number Publication Date
WO2001094525A1 true WO2001094525A1 (en) 2001-12-13

Family

ID=9893129

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2001/002497 Ceased WO2001094525A1 (en) 2000-06-07 2001-06-07 A drink product

Country Status (4)

Country Link
EP (1) EP1292666A1 (en)
AU (1) AU2001262525A1 (en)
GB (2) GB0013822D0 (en)
WO (1) WO2001094525A1 (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006031153A1 (en) * 2004-09-10 2006-03-23 Anatoly Anatolyevich Kutyev Beverage
WO2006031154A1 (en) 2004-09-10 2006-03-23 Anatoly Anatolyevich Kutyev Beverage production method
WO2006082582A1 (en) * 2005-02-03 2006-08-10 Medirap Ltd. Alcoholic beverage
WO2007008117A3 (en) * 2005-07-14 2007-04-12 Anatoly Anatolyevich Kutyev Long term storageable alcohol-free beverage
WO2007051433A1 (en) * 2005-11-07 2007-05-10 Vladimir Murzin Sparkling vodka and other gas saturated alcoholic drinks
WO2007090939A1 (en) * 2006-02-09 2007-08-16 L'Air Liquide Société Anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés Georges Claude Use of nitrous oxide (n2o) or of a mixture of gases comprising nitrous oxide as agent for sweetening agrofoods products
WO2008000271A3 (en) * 2006-06-30 2008-02-14 Carlsberg Breweries As Beverage comprising insoluble gas
EP1994832A1 (en) * 2007-05-16 2008-11-26 Döhler GmbH Di-nitrogen oxide treated drinks
FR2930781A1 (en) * 2008-05-05 2009-11-06 Maupouet Franck Preparing flavored beverage comprises treating fruit seeds, fruits, plants and/or spices, by roasting and/or processing into paste, powder and/or butter, mixing product with liquid (wine) and macerating, fermenting and/or infusing mixture
BG66092B1 (en) * 2008-05-30 2011-04-29 Любомир Пировски Method for the production of plant-derived, fizzy, energizing, anti-depressive and euphoric functional beverages
RU2502437C2 (en) * 2012-03-28 2013-12-27 ООО "Южная Водяная Компания" Method for nitrous oxide introduction into liquid (versions)
WO2014204454A1 (en) * 2013-06-19 2014-12-24 Nestec S.A. Ready to drink beverages with foam formed by microwave energy
DE102014204554B3 (en) * 2014-03-12 2015-10-01 Susanne Fiek Process for making a drink and beverage
JP2021129517A (en) * 2020-02-19 2021-09-09 サントリーホールディングス株式会社 Alcoholic beverage containing milk component and caramel pigment

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE775900A (en) * 1971-11-26 1972-05-26 Distilleries Associees Belges Alcoholic drink - containing coffee and sugar with whisky, supplied ready-mixed
US4279938A (en) * 1977-09-16 1981-07-21 Arthur Guinness Son And Company Preparation of beverages containing a head of froth
GB2084185A (en) * 1980-09-15 1982-04-07 Inver House Distillers Ltd Alcoholic beverage containing cream
GB2145111A (en) * 1983-08-18 1985-03-20 Seagram & Sons Inc Cream-based liqueurs and process for their production
EP0351910A1 (en) * 1988-07-14 1990-01-24 Campina Melkunie B.V. An oxidation-stable liqueur
GB2299978A (en) * 1995-04-22 1996-10-23 Scottish & Newcastle Plc Milk and gas containing beverage
JP2000014378A (en) * 1998-06-30 2000-01-18 Takara Shuzo Co Ltd Production of rice wines
WO2000030470A2 (en) * 1998-11-21 2000-06-02 Saint Brendan's Irish Cream Liqueur Company Limited A thermoreversible food product
EP1034703A1 (en) * 1999-03-08 2000-09-13 Societe Des Produits Nestle S.A. Assembly containing a container and a ready-to-drink beverage
WO2001032530A1 (en) * 1999-11-05 2001-05-10 Nytrotec Beverages Ltd Beverage dispensing and beverage containers

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE775900A (en) * 1971-11-26 1972-05-26 Distilleries Associees Belges Alcoholic drink - containing coffee and sugar with whisky, supplied ready-mixed
US4279938A (en) * 1977-09-16 1981-07-21 Arthur Guinness Son And Company Preparation of beverages containing a head of froth
GB2084185A (en) * 1980-09-15 1982-04-07 Inver House Distillers Ltd Alcoholic beverage containing cream
GB2145111A (en) * 1983-08-18 1985-03-20 Seagram & Sons Inc Cream-based liqueurs and process for their production
EP0351910A1 (en) * 1988-07-14 1990-01-24 Campina Melkunie B.V. An oxidation-stable liqueur
GB2299978A (en) * 1995-04-22 1996-10-23 Scottish & Newcastle Plc Milk and gas containing beverage
JP2000014378A (en) * 1998-06-30 2000-01-18 Takara Shuzo Co Ltd Production of rice wines
WO2000030470A2 (en) * 1998-11-21 2000-06-02 Saint Brendan's Irish Cream Liqueur Company Limited A thermoreversible food product
EP1034703A1 (en) * 1999-03-08 2000-09-13 Societe Des Produits Nestle S.A. Assembly containing a container and a ready-to-drink beverage
WO2001032530A1 (en) * 1999-11-05 2001-05-10 Nytrotec Beverages Ltd Beverage dispensing and beverage containers

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 04 31 August 2000 (2000-08-31) *

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1797776A4 (en) * 2004-09-10 2009-03-18 Anatoly Anatolyevich Kutyev DRINK
WO2006031154A1 (en) 2004-09-10 2006-03-23 Anatoly Anatolyevich Kutyev Beverage production method
WO2006031153A1 (en) * 2004-09-10 2006-03-23 Anatoly Anatolyevich Kutyev Beverage
EP1797777A4 (en) * 2004-09-10 2009-03-25 Anatoly Anatolyevich Kutyev PROCESS FOR PREPARING A BEVERAGE
JP2008512112A (en) * 2004-09-10 2008-04-24 アナトリヴィーク クティヴェフ，アナトリー Beverage
JP2008512113A (en) * 2004-09-10 2008-04-24 アナトリヴィーク クティヴェフ，アナトリー Beverage production method
EA010394B1 (en) * 2004-09-10 2008-08-29 Анатолий Анатольевич КУТЬЕВ METHOD OF PREPARING A DRINK
EA010395B1 (en) * 2004-09-10 2008-08-29 Анатолий Анатольевич КУТЬЕВ DRINK
WO2006082582A1 (en) * 2005-02-03 2006-08-10 Medirap Ltd. Alcoholic beverage
WO2007008117A3 (en) * 2005-07-14 2007-04-12 Anatoly Anatolyevich Kutyev Long term storageable alcohol-free beverage
WO2007051433A1 (en) * 2005-11-07 2007-05-10 Vladimir Murzin Sparkling vodka and other gas saturated alcoholic drinks
WO2007090939A1 (en) * 2006-02-09 2007-08-16 L'Air Liquide Société Anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés Georges Claude Use of nitrous oxide (n2o) or of a mixture of gases comprising nitrous oxide as agent for sweetening agrofoods products
WO2008000271A3 (en) * 2006-06-30 2008-02-14 Carlsberg Breweries As Beverage comprising insoluble gas
EP1994832A1 (en) * 2007-05-16 2008-11-26 Döhler GmbH Di-nitrogen oxide treated drinks
FR2930781A1 (en) * 2008-05-05 2009-11-06 Maupouet Franck Preparing flavored beverage comprises treating fruit seeds, fruits, plants and/or spices, by roasting and/or processing into paste, powder and/or butter, mixing product with liquid (wine) and macerating, fermenting and/or infusing mixture
BG66092B1 (en) * 2008-05-30 2011-04-29 Любомир Пировски Method for the production of plant-derived, fizzy, energizing, anti-depressive and euphoric functional beverages
RU2502437C2 (en) * 2012-03-28 2013-12-27 ООО "Южная Водяная Компания" Method for nitrous oxide introduction into liquid (versions)
WO2014204454A1 (en) * 2013-06-19 2014-12-24 Nestec S.A. Ready to drink beverages with foam formed by microwave energy
DE102014204554B3 (en) * 2014-03-12 2015-10-01 Susanne Fiek Process for making a drink and beverage
JP2021129517A (en) * 2020-02-19 2021-09-09 サントリーホールディングス株式会社 Alcoholic beverage containing milk component and caramel pigment
JP7362504B2 (en) 2020-02-19 2023-10-17 サントリーホールディングス株式会社 Alcoholic beverages containing milk and caramel color

Also Published As

Publication number Publication date
GB0228388D0 (en) 2003-01-08
EP1292666A1 (en) 2003-03-19
GB0013822D0 (en) 2000-07-26
AU2001262525A1 (en) 2001-12-17
GB2379445A (en) 2003-03-12
GB2379445B (en) 2004-08-04

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