| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-486
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-48 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-36 |
| filingDate |
2000-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31d9c784fd2667e0a8c489652234775f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_399bf3772cff8e507b936f734d9e60f2 |
| publicationDate |
2002-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CZ-2002664-A3 |
| titleOfInvention |
A method for capturing aromatic ingredients from fresh ground coffee and an aromatized soluble spray powder or sublimated |
| abstract |
A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10154675-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CZ-301416-B6
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11160291-B2 |
| priorityDate |
1999-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |