| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1035ba6df18455fef40971b04cd6225a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate |
1980-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_721c229efec89fbf19413f944fb3060b |
| publicationDate |
1981-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DE-3006092-A1 |
| titleOfInvention |
METHOD FOR FLAVORING DRIED TEA LEAVES |
| abstract |
Dried tea-leaves are aromatised by spraying with aroma oil in an O2-free atmos. The aromatised tea-leaves are packed in an O2-free atmos. Oxidn and degradation of the ethereal oils in aroma oils in suppressed. Spraying and packing take place esp in a gas which replaces air-O2 and is inert w.r.t the aroma-oil and its carriers. The O2-free atmos is generated esp by rinsing with the inert gas, e.g. N2 (prefd) or CO2. The O2-free atmos can contain a residual 2% O2 content, which affects neither oils nor fragrances. Pref aroma oi-propellant also consists of the air O2-replacing inert gas. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9118791-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006010654-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6299926-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-3640967-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2801503-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0412496-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0412496-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2793113-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9118791-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4534983-A |
| priorityDate |
1980-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |