Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Flavor or flavor adjunct – acidulant or condiment
Reexamination Certificate
2011-07-12
2011-07-12
Hendricks, Keith D (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Flavor or flavor adjunct, acidulant or condiment
C426S443000
Reexamination Certificate
active
07976890
ABSTRACT:
An herb liquid is sprayed into peeled garlic, after which the garlic is subjected to a predetermined processing. The herb liquid is produced from at least one type of herb selected from each of the following groups A, B, C, and D: Group A: sweet basil; bush basil; lemon basil; licorice basil; cinnamon basil; dark opal and catmint, Group B: spearmint; apple mint; peppermint; catmint; orange mint; curry mint; north mint; ginger mint; bergamot mint; pennyroyal; summer savory and winter savory, Group C: parsley; sage; red sage; clary sage; and pineapple sage, and Group D: fennel; Florence fennel; true fennel and dill.
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Chawla Jyoti
Hendricks Keith D
Herbes Japon. Co., Ltd.
Osha • Liang LLP
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