| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2de764e4f798df30eab6b41640a8d4a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-405
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-48 |
| filingDate |
2016-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d024dcaa0486f3e07274707d0a17533
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4825d6373517a2d49ad001469aafe267
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ac8abb800e73b7fc0e794009594fac9 |
| publicationDate |
2022-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3967147-A1 |
| titleOfInvention |
Aroma-retaining soluble coffee |
| abstract |
Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The invention also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt.% to 4.5 wt.%. |
| priorityDate |
2015-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |