CS250245B2 - Method of tea aromatization - Google Patents
Method of tea aromatization Download PDFInfo
- Publication number
- CS250245B2 CS250245B2 CS85269A CS26985A CS250245B2 CS 250245 B2 CS250245 B2 CS 250245B2 CS 85269 A CS85269 A CS 85269A CS 26985 A CS26985 A CS 26985A CS 250245 B2 CS250245 B2 CS 250245B2
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- parts
- weight
- tea
- flavoring
- cyclodextrin
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 7
- 241001122767 Theaceae Species 0.000 title description 25
- 238000005899 aromatization reaction Methods 0.000 title description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 14
- 239000000725 suspension Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002307 Dextran Polymers 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 244000215068 Acacia senegal Species 0.000 claims abstract description 4
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 4
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims abstract description 4
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims abstract description 4
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 4
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 4
- 239000001923 methylcellulose Substances 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 6
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000205 acacia gum Substances 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 abstract description 8
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract description 8
- 229960004853 betadex Drugs 0.000 abstract description 8
- 235000010981 methylcellulose Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- 239000011230 binding agent Substances 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 235000006491 Acacia senegal Nutrition 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 25
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 8
- 239000010656 jasmine oil Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000019501 Lemon oil Nutrition 0.000 description 2
- 239000010617 anise oil Substances 0.000 description 2
- 239000012298 atmosphere Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000020335 flavoured tea Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000010501 lemon oil Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000001926 citrus aurantium l. subsp. bergamia wright et arn. oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/75—Fixation, conservation, or encapsulation of flavouring agents the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
Landscapes
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
- Fats And Perfumes (AREA)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
Předmětem je způsob aromatizace čaje při použití inkluzního komplexu aromatické látky s cyklodextrinem tak, že se k aromatizaci užije v množství 2 až 10 hmotnostních dílů na 100 hmotnostních dílů čaje suspenze, obsahující až 35 hmotnostních dílů alespoň jednoho inklusního komplexu aromatické látky s j3-cyklodextrinem, až 12 hmotnostních dílů dextranu a/ /nebo až 12 hmotnostních dílů rozpustného škrobu a/nebo až 12 hmotnostních dílů arabské gumy a/nebo až 12 hmotnostních dílů methylcelulózy a/nebo až 12 hmotnostních dílů hydroxyethylcelulózy a až 3 hmotnostních dílů glycerolu a až 88 hmotnostních dílů vody.The subject of the invention is a method of flavoring tea using a cyclodextrin flavoring inclusion complex by using about 2 to 10 parts by weight per 100 parts by weight of tea slurry containing up to 35 parts by weight of at least one inclusive? -Cyclodextrin inclusion complex, up to 12 parts by weight of dextran and / or up to 12 parts by weight of soluble starch and / or up to 12 parts by weight of gum arabic and / or up to 12 parts by weight of methylcellulose and / or up to 12 parts by weight of hydroxyethylcellulose and up to 3 parts by weight of glycerol parts of water.
44
Vynález se týká způsobu aromatizace čaje a prostředků pro tuto aromatizaci.The present invention relates to a process for flavoring tea and to compositions for flavoring it.
Čaj se vyrábí z převážně části bez aromatizace a spotřebitel jej aromatizuje po přípravě citrónem, citrónovou šťávou nebo rumem. Malý podíl čaje se prodává již v aromatizovaném stavu. Aromatizace se obecně provádí tak, že se těkavý olej, určený k aromatizaci stříká v inertní atmosféře, například v atmosféře dusíku pod vysokým tlakem na čajové listy. Takto aromatizovaný čaj je nutno dodávat ve vzduchotěsných obalech.Tea is mainly produced without flavoring and is flavored by the consumer after preparation with lemon, lemon juice or rum. A small proportion of tea is already sold in the flavored state. The aromatization is generally carried out by spraying the volatile oil to be flavored in an inert atmosphere, for example under a high pressure nitrogen atmosphere, onto the tea leaves. Such flavored tea must be supplied in airtight containers.
Aromatizovaný čaj si uchovává své aroma až do otevření kartónu, to jest tak dlouho, dokud se obsah kartónu nedostane do styku se vzduchem. Pak čaj ztrácí v krátké době své aroma odpařením nebo oxidací. Tyto druhy čaje je tedy nutno podávat pouze v drahých vzduchotěsných baleních, není je možno balit do běžné sáčkované formy.Aromatized tea retains its aroma until the carton is opened, i.e., until the contents of the carton come into contact with the air. Then the tea loses its aroma in a short time by evaporation or oxidation. Therefore, these types of tea need only be delivered in expensive airtight packages, they cannot be packaged in a conventional bag form.
Jak je známo z maďarského patentového spisu č. 174 699, je možno uchovat aroma po delší dobu tak, že se vytvoří komplex s cyklodextrinem a těkavý olej je tak chráněn před atmosférickým vlivem. Tvorbou komplexu se snižuje těkavost aromatických látek a snadno oxidovatelná molekula je chráněna před oxidačními vlivy vzduchu.As known from Hungarian Patent No. 174,699, the aroma can be stored for a longer period of time by forming a complex with the cyclodextrin and protecting the volatile oil from the atmosphere. The formation of the complex reduces the volatility of the aromatic substances and the easily oxidizable molecule is protected from the oxidative effects of air.
Aromatické látky se mísí s čajovými lístky před plněním do sáčků. Tímto způsobem si uchovává čaj své aroma po dlouhou dobu.The flavoring substances are mixed with tea leaves before filling into sachets. In this way, tea retains its aroma for a long time.
Skutečnost, že se aromatická látka nachází ve formě komplexu s cyklodextrinem nečiní žádné obtíže, protože vlivem horké vody se aromatická látka z komplexu uvolní.The fact that the flavoring substance is in the form of a complex with cyclodextrin does not cause any difficulty because the flavoring substance is released from the complex due to hot water.
Obtíže však tvoří skutečnost, že se komplex nachází ve formě velmi jemných zrn, protože z uvedeného důvodu není možno dokonale promísit obě složky.However, the difficulty is that the complex is in the form of very fine grains, since it is not possible to mix both components perfectly.
když jemnost zrn usnadňuje smísení komplexu aromatické látky s čajovými lístky, odděluje se tento komplex od lístků ve stroji, v němž se čaj plní do sáčků. Velikost zrn komplexu je 19 až 20 mikrometrů, specifický objem přibližně 1,5 cm3/g. Tato hodnota se podstatně liší od velikosti čajových lístků, které jsou pro sáčkované formy čaje drceny na velikost 750 mikrometrů při specifickém objemu 3 cm3/g. K dělení přispívá oscilace plnicího stroje během chodu stroje.when the fineness of the grains facilitates the mixing of the flavoring complex with the tea leaves, it is separated from the leaves in a machine in which the tea is filled into sachets. The grain size of the complex is 19 to 20 microns, with a specific volume of approximately 1.5 cm 3 / g. This value differs substantially from the size of the tea leaves, which for crushed forms of tea are crushed to a size of 750 microns at a specific volume of 3 cm 3 / g. Oscillation of the filling machine during machine operation contributes to the division.
Způsobem podle vynálezu je možno aromatizovat čajové listy komplexem aromatické látky s cyklodextrinem tak, že se k aromatizaci užije v množství 2 až 10 hmotnostních dílů na 100 hmotnostních dílů čaje suspenze, obsahující až 35 hmotnostních dílů alespoň jednoho inklusního komplexu aromatické látky s ^-cyklodextrinem, až 12 hmotnostních dílů dextranu a/ /nebo až 12 hmotnostních dílů rozpustného škrobu a/nebo až 12 hmotnostních dílů arabské gumy a/nebo až 12 hmotnostních dílů methylcelulózy a/nebo až 12 hmotnostních dílů hydroxyethylcelulózy a až 3 hmotnostních dílů glycerolu a až 88 hmotnostních dílů vody.According to the method of the present invention, the tea leaves can be flavored with a cyclodextrin flavor complex by using 2 to 10 parts by weight per 100 parts by weight of tea suspension containing up to 35 parts by weight of at least one inclusion complex of the .beta.-cyclodextrin, up to 12 parts by weight of dextran and / or up to 12 parts by weight of soluble starch and / or up to 12 parts by weight of gum arabic and / or up to 12 parts by weight of methylcellulose and / or up to 12 parts by weight of hydroxyethylcellulose and up to 3 parts by weight of glycerol parts of water.
Emulzi podle vynálezu je možno použít jednotlivě nebo ve směsi.The emulsion of the invention may be used singly or in admixture.
Čaj aromatizovaný pomocí suspenze podle vynálezu je stálý. Pojivo v suspenzi fixuje inklusní komplex aromatické látky na čajové listy.The tea flavored with the suspension according to the invention is stable. The binder in suspension fixes the inclusion complex of the flavoring substance on the tea leaves.
V inklusním komplexu aromatické' látky a β-cyklodextrinu se užívá s výhodou bergamotový olej, jasmínový olej, citrónový olej, a anýzový olej, tyto látky je možno užít odděleně nebo ve směsi.Bergamot oil, jasmine oil, lemon oil, and anise oil are preferably used in the inclusion complex of the flavoring agent and the β-cyclodextrin, which may be used separately or in admixture.
Tvorba inklusního komplexu je známa z maďarského patentového spisu č. 174 699.The formation of an inclusion complex is known from Hungarian Patent Specification No. 174,699.
Příklad 1Example 1
Připraví se suspenze z 2,8 g inklusního komplexu jasmínové oleje s ^-cyklodextrinem, 0,55 g dextranu s průměrnou molekulovou hmotnostní 43 000, 0,28 g glycerinu a 6 ml vody.A suspension is prepared from 2.8 g of the Jasmine oil inclusion complex with β-cyclodextrin, 0.55 g of dextran with an average molecular weight of 43,000, 0.28 g of glycerin and 6 ml of water.
-g čajových listů pro výrobu sáčkované formy se smísí v laboratorním granulačním přístroji a vzniklá suspenze se stříká v proudu dusíku na čajové listy. Takto zpracované čajové listy se suší za stálého míchání proudem vzduchu. 'The tea leaves for making the bag form are mixed in a laboratory granulating machine and the resulting suspension is sprayed onto the tea leaves in a stream of nitrogen. The tea leaves thus treated are dried under stirring with a stream of air. '
Získané aromatizované čajové listy je možno použít k plnění do sáčků.The obtained flavored tea leaves can be used for filling into sachets.
Příklad 2Example 2
Postupuje se obdobným způsobem jako v příkladu 9, avšak místo 0,56 g dextranu se užije k výrobě suspenze 0,56 g ve vodě rozpustného škrobu. Suspenze se stejným způsobem nanáší na čajové listy.The procedure is analogous to Example 9, but instead of 0.56 g of dextran, 0.56 g of water-soluble starch is used. The suspension is applied in the same way to the tea leaves.
Příklad 3Example 3
Vyrobí se suspenze z 25 g inklusního komplexu citrónového oleje s ,β-cyklodextrinem, 3 g cyklodextranu, 3 g lineárního dextrinu, 0,25 g glycerinu a 44 ml vody.A suspension is prepared from 25 g of lemon oil inclusion complex with β-cyclodextrin, 3 g of cyclodextran, 3 g of linear dextrin, 0.25 g of glycerin and 44 ml of water.
Získaná suspenze se nanáší na 250 g čajových listů způsobem, uvedeným v příkladu 9.The suspension obtained is applied to 250 g of tea leaves as described in Example 9.
Příklad 4Example 4
Postupuje se obdobným způsobem jako v příkladu 9, avšak jako aromatické složky se užije místo 2,8 g inklusního komplexu jasmínového oleje s ^-cyklodextrinem 2,0 g inklusního komplexu berbamotového olejeThe procedure is analogous to Example 9, but instead of 2.8 g of the jasmine oil inclusion complex with β-cyclodextrin, 2.0 g of the berbamot oil inclusion complex is used as the aromatic component.
Takto získaný aromatizovaný čaj se plní běžným způsobem do sáčků a je možno jej skladovat v kartónových krabicích.The aromatised tea thus obtained is filled into sachets in a conventional manner and can be stored in cardboard boxes.
YNÁLEZU s β-cyklodextrinem nebo 2,2 g inklusního komplexu oleje z máty peprné z J-cyklodextrinem nebo 3,2 g inklusního komplexu anýzového oleje s /j-cyklodextrlnem.The invention may be carried out with β-cyclodextrin or 2.2 g of peppermint oil inclusion complex with β-cyclodextrin or 3.2 g of anise oil inclusion complex with β-cyclodextrin.
Claims (2)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU35980A HU180557B (en) | 1980-02-18 | 1980-02-18 | Process for improving flavour of theas |
| HU8080358A HU180556B (en) | 1980-02-18 | 1980-02-18 | Granules serving for aromatization of teas and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS250245B2 true CS250245B2 (en) | 1987-04-16 |
Family
ID=26317200
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS85269A CS250245B2 (en) | 1980-02-18 | 1981-02-13 | Method of tea aromatization |
| CS811045A CS250209B2 (en) | 1980-02-18 | 1981-02-13 | Method of tea aromatization |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS811045A CS250209B2 (en) | 1980-02-18 | 1981-02-13 | Method of tea aromatization |
Country Status (17)
| Country | Link |
|---|---|
| CA (1) | CA1168090A (en) |
| CH (1) | CH656778A5 (en) |
| CS (2) | CS250245B2 (en) |
| DD (1) | DD156414A5 (en) |
| DE (1) | DE3105666A1 (en) |
| DK (1) | DK158763C (en) |
| ES (1) | ES500423A0 (en) |
| FI (1) | FI67168C (en) |
| FR (2) | FR2475858A1 (en) |
| GB (1) | GB2074838B (en) |
| LU (1) | LU83149A1 (en) |
| NL (1) | NL8100763A (en) |
| NO (1) | NO152072C (en) |
| PL (1) | PL125711B1 (en) |
| SE (1) | SE450453B (en) |
| SU (1) | SU1382392A3 (en) |
| YU (1) | YU42716B (en) |
Families Citing this family (39)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8203963A (en) * | 1982-10-14 | 1984-05-01 | Naarden International Nv | METHOD FOR AROMATIZING DRY VEGETABLE MATERIAL |
| DE3778568D1 (en) * | 1986-02-05 | 1992-06-04 | Firmenich & Cie | METHOD FOR THE FLAVORING OF TOBACCO. |
| DE3883273T2 (en) * | 1987-03-26 | 1994-01-27 | Firmenich & Cie | Flavored food or spice. |
| US5094860A (en) * | 1991-02-20 | 1992-03-10 | Firmenich Sa | Process for the aromatization of dry vegetable matter |
| US5144964A (en) * | 1991-03-14 | 1992-09-08 | Philip Morris Incorporated | Smoking compositions containing a flavorant-release additive |
| CA2245995A1 (en) * | 1997-10-23 | 1999-04-23 | Societe Des Produits Nestle S.A. | Tea bag for iced tea |
| EP0931589B1 (en) * | 1997-12-23 | 2002-10-23 | I.M.A. INDUSTRIA MACCHINE AUTOMATICHE S.p.A. | A device for forming and/or coating solid particles |
| GB2350047B (en) | 1999-05-06 | 2002-07-17 | Unilever Plc | Black tea manufacture |
| US6287603B1 (en) * | 1999-09-16 | 2001-09-11 | Nestec S.A. | Cyclodextrin flavor delivery systems |
| WO2002001967A2 (en) * | 2000-06-30 | 2002-01-10 | Societe Des Produits Nestle S.A. | Flavouring compositions |
| GB0016312D0 (en) * | 2000-07-04 | 2000-08-23 | Zylepsis Ltd | Separation method |
| US6761918B2 (en) | 2002-07-18 | 2004-07-13 | Tata Tea Ltd. | Method of processing green tea leaves to produce black tea that can be brewed in cold water |
| DE10240698A1 (en) | 2002-09-04 | 2004-03-18 | Symrise Gmbh & Co. Kg | cyclodextrin particles |
| DE102004036187A1 (en) * | 2004-07-26 | 2006-03-23 | Symrise Gmbh & Co. Kg | Tea Flavoring |
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| CN101501052A (en) * | 2006-06-13 | 2009-08-05 | 嘉吉公司 | Large-particle cyclodextrin inclusion complexes and methods of preparing same |
| US8616221B2 (en) | 2007-02-28 | 2013-12-31 | Philip Morris Usa Inc. | Oral pouch product with flavored wrapper |
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| US8863755B2 (en) | 2009-02-27 | 2014-10-21 | Philip Morris Usa Inc. | Controlled flavor release tobacco pouch products and methods of making |
| GB2471303A (en) | 2009-06-24 | 2010-12-29 | Bell Flavors & Fragrances Duft Und Aroma Gmbh | Microparticles and method of making microparticles |
| US8747562B2 (en) | 2009-10-09 | 2014-06-10 | Philip Morris Usa Inc. | Tobacco-free pouched product containing flavor beads providing immediate and long lasting flavor release |
| US9126704B2 (en) | 2010-04-12 | 2015-09-08 | Altria Client Services Inc. | Pouch product with improved seal and method |
| US9428328B2 (en) | 2011-09-01 | 2016-08-30 | 2266170 Ontario Inc. | Beverage capsule |
| US9688465B2 (en) | 2012-11-12 | 2017-06-27 | 2266170 Ontario Inc. | Beverage capsule and process and system for making same |
| WO2014161089A1 (en) | 2013-04-03 | 2014-10-09 | 2266170 Ontario Inc. | Capsule machine and components |
| WO2014186897A1 (en) | 2013-05-23 | 2014-11-27 | 2266170 Ontario Inc. | Capsule housing |
| US10611507B2 (en) | 2013-08-20 | 2020-04-07 | 2266170 Ontario Inc. | Capsule with control member |
| US10314319B2 (en) | 2013-11-20 | 2019-06-11 | 2266170 Ontario Inc. | Method and apparatus for accelerated or controlled degassing of roasted coffee |
| CA2943295C (en) | 2014-03-21 | 2022-06-28 | 2266170 Ontario Inc. | Capsule with steeping chamber |
| TWI856185B (en) * | 2019-09-30 | 2024-09-21 | 日商三得利控股股份有限公司 | Solid composition containing dimethyl sulfide and dextrin |
| JPWO2021065716A1 (en) * | 2019-09-30 | 2021-04-08 | ||
| EP4477087A1 (en) * | 2023-06-13 | 2024-12-18 | Ekaterra Research and Development UK Limited | A flavoured tea product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3528819A (en) * | 1967-02-16 | 1970-09-15 | Cpc International Inc | Eliminating undesirable taste from coffee and tea extracts and products |
| JPS5644905B2 (en) * | 1973-11-26 | 1981-10-22 | ||
| GB1564001A (en) * | 1975-10-24 | 1980-04-02 | Unilever Ltd | Beverge compositions |
| HU174699B (en) * | 1977-07-01 | 1980-03-28 | Chinoin Gyogyszer Es Vegyeszet | Process for preparing cyclodextrin inclusion complexes of natural and synthetic spices, aromatic and flavoring materials |
-
1981
- 1981-02-13 CS CS85269A patent/CS250245B2/en unknown
- 1981-02-13 YU YU373/81A patent/YU42716B/en unknown
- 1981-02-13 CS CS811045A patent/CS250209B2/en unknown
- 1981-02-13 FI FI810466A patent/FI67168C/en not_active IP Right Cessation
- 1981-02-17 NL NL8100763A patent/NL8100763A/en not_active Application Discontinuation
- 1981-02-17 NO NO810530A patent/NO152072C/en unknown
- 1981-02-17 SE SE8101071A patent/SE450453B/en not_active IP Right Cessation
- 1981-02-17 DK DK069481A patent/DK158763C/en not_active IP Right Cessation
- 1981-02-17 CA CA000371020A patent/CA1168090A/en not_active Expired
- 1981-02-17 DE DE19813105666 patent/DE3105666A1/en not_active Withdrawn
- 1981-02-17 PL PL1981229721A patent/PL125711B1/en unknown
- 1981-02-17 GB GB8104949A patent/GB2074838B/en not_active Expired
- 1981-02-17 FR FR8103077A patent/FR2475858A1/en active Granted
- 1981-02-18 SU SU813251307A patent/SU1382392A3/en active
- 1981-02-18 ES ES500423A patent/ES500423A0/en active Granted
- 1981-02-18 LU LU83149A patent/LU83149A1/en unknown
- 1981-02-18 CH CH1072/81A patent/CH656778A5/en not_active IP Right Cessation
- 1981-02-18 DD DD81227712A patent/DD156414A5/en not_active IP Right Cessation
- 1981-06-02 FR FR8110896A patent/FR2484205A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| NO810530L (en) | 1981-08-19 |
| FR2484205A1 (en) | 1981-12-18 |
| FI810446L (en) | 1981-08-19 |
| FR2475858B1 (en) | 1985-03-29 |
| FI67168B (en) | 1984-10-31 |
| CS250209B2 (en) | 1987-04-16 |
| DK69481A (en) | 1981-08-19 |
| CH656778A5 (en) | 1986-07-31 |
| SE450453B (en) | 1987-06-29 |
| PL125711B1 (en) | 1983-06-30 |
| YU37381A (en) | 1984-02-29 |
| NO152072B (en) | 1985-04-22 |
| NO152072C (en) | 1985-07-31 |
| DE3105666A1 (en) | 1982-01-07 |
| ES8201406A1 (en) | 1982-01-16 |
| SE8101071L (en) | 1981-08-19 |
| DK158763B (en) | 1990-07-16 |
| DD156414A5 (en) | 1982-08-25 |
| GB2074838A (en) | 1981-11-11 |
| LU83149A1 (en) | 1981-06-05 |
| FR2484205B1 (en) | 1984-04-27 |
| CA1168090A (en) | 1984-05-29 |
| FR2475858A1 (en) | 1981-08-21 |
| FI67168C (en) | 1985-02-11 |
| GB2074838B (en) | 1983-11-09 |
| PL229721A1 (en) | 1981-10-30 |
| SU1382392A3 (en) | 1988-03-15 |
| YU42716B (en) | 1988-12-31 |
| NL8100763A (en) | 1981-09-16 |
| ES500423A0 (en) | 1982-01-16 |
| DK158763C (en) | 1990-12-17 |
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