Method of extracting volatile component from tasty material,...

Details Method of extracting volatile component from tasty material,... Method of extracting volatile component from tasty material,...

2011-07-12

2011-07-12

O'Hern, Brent T (Department: 1783)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S045000, C426S309000, C426S312000, C426S386000, C426S468000, C426S511000, C426S590000, C426S595000

Reexamination Certificate

active

07976887

ABSTRACT:
Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.

REFERENCES:
patent: 3421901 (1969-01-01), Migdol et al.
patent: 3615666 (1971-10-01), Schlichter et al.
patent: 3689278 (1972-09-01), Carbonell
patent: 3997685 (1976-12-01), Strobel
patent: 4352829 (1982-10-01), Noyes et al.
patent: 4486453 (1984-12-01), Morrison et al.
patent: 4983408 (1991-01-01), Colton
patent: 5417993 (1995-05-01), Takano et al.
patent: 5681607 (1997-10-01), Maki et al.
patent: 6231907 (2001-05-01), Kino et al.
patent: 19826143 (1999-12-01), None
patent: 0 079-242 (1983-05-01), None
patent: 0489401 (1992-06-01), None
patent: 0530880 (1993-03-01), None
patent: 59-109133 (1984-06-01), None
patent: 61-119140 (1986-06-01), None
patent: 01-252250 (1989-10-01), None
patent: 01-256347 (1989-10-01), None
patent: 02-046267 (1990-02-01), None
patent: 02-203749 (1990-08-01), None
patent: 02-203750 (1990-08-01), None
patent: 04-093642 (1992-03-01), None
patent: 04-170497 (1992-06-01), None
patent: 05-123108 (1993-05-01), None
patent: 6-30754 (1994-02-01), None
patent: 06-276941 (1994-10-01), None
patent: 10-077496 (1998-03-01), None
patent: 2005-050801 (2000-02-01), None
patent: 2000-083587 (2000-03-01), None
patent: 2000-135059 (2000-05-01), None
patent: 2000-166474 (2000-06-01), None
patent: 2001-292721 (2001-10-01), None
patent: 2003-033137 (2003-02-01), None
patent: 2003-144050 (2003-05-01), None
patent: 2003144050 (2003-05-01), None
patent: 2003-204757 (2003-07-01), None
patent: 2004-298065 (2004-10-01), None
Machine Translation JP 2003-033137 (2003).
Translation of JP 2003144050 (Okada et al.), see Applicant's IDS for JP 2003144050.
Improvements in and relating to coffee extract (GB 1057840), published Feb. 8, 1967.
Translation of DE 19826143 A1 (See above.), Suwelack Nachf, Dec. 16, 1999, pp. 1-5.
JPO Publication, Common and Well-known technologies (aroma chemical) First section, General Aroma Chemical, Jan. 29, 1999, p. 61-65.

Affiliated with

Also associated with

Rating

Method of extracting volatile component from tasty material,... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of extracting volatile component from tasty material,..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of extracting volatile component from tasty material,... will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2656339