FR2498428A1 - Matiere aromatisante et son utilisation dans l'aromatisation de boissons et d'aliments - Google Patents
Matiere aromatisante et son utilisation dans l'aromatisation de boissons et d'aliments Download PDFInfo
- Publication number
- FR2498428A1 FR2498428A1 FR8201197A FR8201197A FR2498428A1 FR 2498428 A1 FR2498428 A1 FR 2498428A1 FR 8201197 A FR8201197 A FR 8201197A FR 8201197 A FR8201197 A FR 8201197A FR 2498428 A1 FR2498428 A1 FR 2498428A1
- Authority
- FR
- France
- Prior art keywords
- flavoring
- wood
- pressure
- beverages
- foods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000463 material Substances 0.000 title claims abstract description 89
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims description 24
- 238000005899 aromatization reaction Methods 0.000 title description 2
- 239000002023 wood Substances 0.000 claims abstract description 51
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 5
- 238000000638 solvent extraction Methods 0.000 claims abstract description 5
- 235000012970 cakes Nutrition 0.000 claims abstract description 3
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 28
- 235000019634 flavors Nutrition 0.000 claims description 27
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 244000299461 Theobroma cacao Species 0.000 claims description 13
- 239000002904 solvent Substances 0.000 claims description 11
- 235000019219 chocolate Nutrition 0.000 claims description 9
- 235000009137 Quercus alba Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000039951 Lithocarpus glaber Species 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 2
- 241001531312 Quercus pubescens Species 0.000 claims 1
- 125000003158 alcohol group Chemical group 0.000 claims 1
- 150000008064 anhydrides Chemical class 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 238000004326 stimulated echo acquisition mode for imaging Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 description 30
- 235000019441 ethanol Nutrition 0.000 description 19
- 239000000047 product Substances 0.000 description 16
- 238000012360 testing method Methods 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 description 10
- 235000013824 polyphenols Nutrition 0.000 description 10
- 235000015067 sauces Nutrition 0.000 description 10
- 238000000605 extraction Methods 0.000 description 8
- 244000274906 Quercus alba Species 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 235000014101 wine Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 241000219492 Quercus Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 239000013068 control sample Substances 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000013536 miso Nutrition 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 235000020083 shōchū Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000015041 whisky Nutrition 0.000 description 4
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000020046 sherry Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 244000062780 Petroselinum sativum Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000020057 cognac Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000005454 flavour additive Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 229910052573 porcelain Inorganic materials 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000013533 rum Nutrition 0.000 description 2
- 235000002020 sage Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000001577 simple distillation Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000001585 thymus vulgaris Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000006010 Bixa orellana Nutrition 0.000 description 1
- 244000017106 Bixa orellana Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000005109 Cryptomeria japonica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000893932 Fagus japonica Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000008670 Pinus densiflora Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000005049 Prunus salicina Species 0.000 description 1
- 229920001131 Pulp (paper) Polymers 0.000 description 1
- 235000009135 Quercus rubra Nutrition 0.000 description 1
- 240000004885 Quercus rubra Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000012978 bixa orellana Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000009018 li Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000010112 shell-mould casting Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56009728A JPS6018380B2 (ja) | 1981-01-27 | 1981-01-27 | 香味料 |
| JP56010266A JPS57125674A (en) | 1981-01-28 | 1981-01-28 | Preparation of flavor and food or beverage with good flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2498428A1 true FR2498428A1 (fr) | 1982-07-30 |
| FR2498428B1 FR2498428B1 (enExample) | 1983-12-02 |
Family
ID=26344499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8201197A Granted FR2498428A1 (fr) | 1981-01-27 | 1982-01-26 | Matiere aromatisante et son utilisation dans l'aromatisation de boissons et d'aliments |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4463024A (enExample) |
| FR (1) | FR2498428A1 (enExample) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2572935A1 (fr) * | 1984-11-15 | 1986-05-16 | Gengembre Alain Jacques | Produit vegetal a compatibilite alimentaire |
| US5102675A (en) * | 1990-12-31 | 1992-04-07 | Board Of Trustees Operating Michigan State University | Method for producing and using oak in divided form for flavoring wine |
| EP1419704A1 (fr) * | 2002-11-15 | 2004-05-19 | Marechau, Jean-Pierre François | Procédé de préparation agroalimentaire à base de chêne |
| CN112111362A (zh) * | 2017-11-13 | 2020-12-22 | 瑞士商Dds专利授权股份有限公司 | 用于处理木材颗粒以生产酒精饮料之方法以及木材颗粒之用途及用于木材颗粒之使用的设备 |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2066737B1 (es) * | 1993-08-27 | 1995-11-01 | Univ Granada | Procedimiento para el envejecimiento rapido de bebidas alcoholicas |
| JP3487938B2 (ja) * | 1994-12-27 | 2004-01-19 | 株式会社ポッカコーポレーション | 高品質香料の製造方法 |
| ATE407666T1 (de) * | 1999-02-26 | 2008-09-15 | Shionogi & Co | Kaubare weichkapseln mit verbesserten verabreichungseigenschaften sowie verfahren zu deren herstellung |
| WO2003041927A1 (en) * | 2001-11-12 | 2003-05-22 | Instituto Superior Técnico | New process for treating cork stoppers or planks for the reduction of strange aromas, namely 2,4,6-trichoroanisole |
| US20040005394A1 (en) * | 2002-07-03 | 2004-01-08 | Bacardi Corporation | Process and apparatus for aging rum |
| DE102005002809B4 (de) * | 2005-01-13 | 2007-03-22 | Hartrampf, Klaus C. | Verfahren zum Veredeln von wässrigen Zubereitungen |
| JPWO2016084976A1 (ja) * | 2014-11-28 | 2017-09-07 | 高砂香料工業株式会社 | 風味改善剤 |
| US11781097B2 (en) | 2019-07-18 | 2023-10-10 | Liquid Wood, Llc | Preparations including extracts of natural products such as wood and use thereof as flavorings for food and alcoholic and non-alcoholic beverages |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2829964A1 (de) * | 1977-07-07 | 1979-01-25 | Seguin & Cie | Substanz zur verwendung bei der bereitung bzw. weiterbehandlung alkoholischer fluessigkeiten und verfahren zu deren herstellung |
| DE3018893A1 (de) * | 1979-05-18 | 1980-11-27 | Sistemas Naturales Int | Verfahren zur herstellung eines natuerlichen eichenaromas, das so erhaltene aromakonzentrat und dessen verwendung |
| FR2456778A1 (fr) * | 1979-05-18 | 1980-12-12 | Hitachi Shipbuilding Eng Co | Installation pour recuperer la chaleur sensible et la pression des gaz de hauts fourneaux equipes d'un depoussiereur operant a sec |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1793711A (en) * | 1928-12-27 | 1931-02-24 | Albert M Johnson | Method of wood disintegration |
| US2007727A (en) * | 1931-09-21 | 1935-07-09 | Earl B Putt | Flavoring and coloring extract |
| US2080078A (en) * | 1935-01-26 | 1937-05-11 | Masonite Corp | Molding composition and process of making same |
| US2224135A (en) * | 1936-12-01 | 1940-12-10 | Masonite Corp | Making board products and recovering water solubles from fibrous ligno-cellulose material |
| US3667961A (en) * | 1967-09-22 | 1972-06-06 | Santa Ynez Research Farm | Process for improving digestibility of feedstuffs for ruminant animals |
| US4136207A (en) * | 1977-01-24 | 1979-01-23 | Stake Technology Ltd. | Method of treating lignocellulose materials to produce ruminant feed |
-
1982
- 1982-01-19 US US06/340,893 patent/US4463024A/en not_active Expired - Fee Related
- 1982-01-26 FR FR8201197A patent/FR2498428A1/fr active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2829964A1 (de) * | 1977-07-07 | 1979-01-25 | Seguin & Cie | Substanz zur verwendung bei der bereitung bzw. weiterbehandlung alkoholischer fluessigkeiten und verfahren zu deren herstellung |
| FR2396798A1 (fr) * | 1977-07-07 | 1979-02-02 | Seguin & Cie | Substance destinee a etre utilisee dans l'elaboration de liquides alcoolises et procede de preparation |
| DE3018893A1 (de) * | 1979-05-18 | 1980-11-27 | Sistemas Naturales Int | Verfahren zur herstellung eines natuerlichen eichenaromas, das so erhaltene aromakonzentrat und dessen verwendung |
| FR2456778A1 (fr) * | 1979-05-18 | 1980-12-12 | Hitachi Shipbuilding Eng Co | Installation pour recuperer la chaleur sensible et la pression des gaz de hauts fourneaux equipes d'un depoussiereur operant a sec |
Non-Patent Citations (1)
| Title |
|---|
| EXBK/78 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2572935A1 (fr) * | 1984-11-15 | 1986-05-16 | Gengembre Alain Jacques | Produit vegetal a compatibilite alimentaire |
| US5102675A (en) * | 1990-12-31 | 1992-04-07 | Board Of Trustees Operating Michigan State University | Method for producing and using oak in divided form for flavoring wine |
| EP1419704A1 (fr) * | 2002-11-15 | 2004-05-19 | Marechau, Jean-Pierre François | Procédé de préparation agroalimentaire à base de chêne |
| FR2847125A1 (fr) * | 2002-11-15 | 2004-05-21 | Jean Pierre Francois Marechau | Procede de preparation agroalimentaire a base de chene |
| CN112111362A (zh) * | 2017-11-13 | 2020-12-22 | 瑞士商Dds专利授权股份有限公司 | 用于处理木材颗粒以生产酒精饮料之方法以及木材颗粒之用途及用于木材颗粒之使用的设备 |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2498428B1 (enExample) | 1983-12-02 |
| US4463024A (en) | 1984-07-31 |
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