http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2368825-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c6376eba9316f64ba8507b88c0c7a44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2006-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0320db3d975619db856c4c2a632a3acf |
| publicationDate | 2011-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2368825-T3 |
| titleOfInvention | PROCESS FOR THE PREPARATION OF CREAM LIQUOR OF AZAFRÁN. |
| abstract | A process characterized by comprising the following steps: preparation of a saffron concentrate by adding 1 to 5 g of saffron in a liter of ENA (extra neutral alcohol / neutral alcohol) of 68% OP, that is, 96% in volume; intermittent stirring of said mixture of ENA / neutral alcohol and saffron for 18 to 36 hours; extraction of an essential oil that contains aroma, color and flavor; filtering said saffron and ENA / neutral alcohol mixture to obtain said saffron concentrate; dilution of said saffron concentrate from 68% OP to 9-45% by adding demineralized water at room temperature; addition of 5% to 15% white cream of food grade milk and correct mixing thereof; adding 5% to 20% of food grade sugar and mixing until the sugar dissolves and adding 1% to 5% of food grade flavoring agents and perfect mixing thereof and filtering to obtain the saffron cream liqueur. |
| priorityDate | 2006-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.