http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2365175-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate | 2008-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2365175-C1 |
| titleOfInvention | Production method of reconstituted tea |
| abstract | FIELD: food products. n SUBSTANCE: rosebay is consequently extracted with liquid carbon dioxide and drinking water to obtain CO 2 -miscella and water extract. Tea refuses are mixed with liquid carbon dioxide. They are extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated. The obtained miscellas are joined. The latter is dissolved in water solution of edible acid. Calcium and magnesium salt of carbonic acid and water extract of rosebay is added to the liquor. Then it is formed, dried till residual humidity 13-15%, cut, impregnated with gas-liquid extract of rosebay and previously separated miscella with simultaneous pressure boost. Then pressure is released to atmosphere with simultaneous freezing of soaked carbon dioxide and the last is sublimated to obtain the target product in the leftover. n EFFECT: production of reconstituted flavoured tea out of tea production refuses with complete usage of mentioned refuses. |
| priorityDate | 2008-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.