OXIDACION DEL TE
LAS HOJAS DEL TE VERDE Y OOLONG SE OXIDAN PARA ALTERAR SUS CARACTERISTICAS ESTETICAS Y ORGANOLEPTICAS DE LOS EXTRACTOS LIQUIDOS OBTENIDOS DE LAS MISMAS, PARA PROPORCIONAR EXTRACTOS CON TURBIDEZ MINIMA, PARTICULARMENTE CUANDO SE ENFRIAN. LA REACCION DE OXIDACION SE REALIZA EN LAS HOJAS QUE CONTIENEN...
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creator | PROUDLEY, JOHN C LIU, RICHARD TIEN-SZU |
description | LAS HOJAS DEL TE VERDE Y OOLONG SE OXIDAN PARA ALTERAR SUS CARACTERISTICAS ESTETICAS Y ORGANOLEPTICAS DE LOS EXTRACTOS LIQUIDOS OBTENIDOS DE LAS MISMAS, PARA PROPORCIONAR EXTRACTOS CON TURBIDEZ MINIMA, PARTICULARMENTE CUANDO SE ENFRIAN. LA REACCION DE OXIDACION SE REALIZA EN LAS HOJAS QUE CONTIENEN HUMEDAD EN CANTIDAD TAL QUE SE EFECTUA LA REACCION DE OXIDACION EN LUGARES LOCALIZADOS EN O ENTRE LA ESTRUCTURA DE LAS HOJAS DE TE.-
Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure. The leaves having a moisture content of from about 17% to about 25% by weight are heated at a temperare of 110 DEG to 130 DEG C and contacted under pressure with an oxidizing agent for oxidizing the phenolic substances. |
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Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure. The leaves having a moisture content of from about 17% to about 25% by weight are heated at a temperare of 110 DEG to 130 DEG C and contacted under pressure with an oxidizing agent for oxidizing the phenolic substances.</description><edition>4</edition><language>spa</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1994</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940501&DB=EPODOC&CC=ES&NR=2050025T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940501&DB=EPODOC&CC=ES&NR=2050025T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PROUDLEY, JOHN C</creatorcontrib><creatorcontrib>LIU, RICHARD TIEN-SZU</creatorcontrib><title>OXIDACION DEL TE</title><description>LAS HOJAS DEL TE VERDE Y OOLONG SE OXIDAN PARA ALTERAR SUS CARACTERISTICAS ESTETICAS Y ORGANOLEPTICAS DE LOS EXTRACTOS LIQUIDOS OBTENIDOS DE LAS MISMAS, PARA PROPORCIONAR EXTRACTOS CON TURBIDEZ MINIMA, PARTICULARMENTE CUANDO SE ENFRIAN. LA REACCION DE OXIDACION SE REALIZA EN LAS HOJAS QUE CONTIENEN HUMEDAD EN CANTIDAD TAL QUE SE EFECTUA LA REACCION DE OXIDACION EN LUGARES LOCALIZADOS EN O ENTRE LA ESTRUCTURA DE LAS HOJAS DE TE.-
Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure. The leaves having a moisture content of from about 17% to about 25% by weight are heated at a temperare of 110 DEG to 130 DEG C and contacted under pressure with an oxidizing agent for oxidizing the phenolic substances.</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBDwj_B0cXT29PdTcHH1UQhx5WFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8a7BRgamBgZGpiEhxsbEqAEA9g0doQ</recordid><startdate>19940501</startdate><enddate>19940501</enddate><creator>PROUDLEY, JOHN C</creator><creator>LIU, RICHARD TIEN-SZU</creator><scope>EVB</scope></search><sort><creationdate>19940501</creationdate><title>OXIDACION DEL TE</title><author>PROUDLEY, JOHN C ; LIU, RICHARD TIEN-SZU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2050025TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1994</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>PROUDLEY, JOHN C</creatorcontrib><creatorcontrib>LIU, RICHARD TIEN-SZU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PROUDLEY, JOHN C</au><au>LIU, RICHARD TIEN-SZU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OXIDACION DEL TE</title><date>1994-05-01</date><risdate>1994</risdate><abstract>LAS HOJAS DEL TE VERDE Y OOLONG SE OXIDAN PARA ALTERAR SUS CARACTERISTICAS ESTETICAS Y ORGANOLEPTICAS DE LOS EXTRACTOS LIQUIDOS OBTENIDOS DE LAS MISMAS, PARA PROPORCIONAR EXTRACTOS CON TURBIDEZ MINIMA, PARTICULARMENTE CUANDO SE ENFRIAN. LA REACCION DE OXIDACION SE REALIZA EN LAS HOJAS QUE CONTIENEN HUMEDAD EN CANTIDAD TAL QUE SE EFECTUA LA REACCION DE OXIDACION EN LUGARES LOCALIZADOS EN O ENTRE LA ESTRUCTURA DE LAS HOJAS DE TE.-
Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure. The leaves having a moisture content of from about 17% to about 25% by weight are heated at a temperare of 110 DEG to 130 DEG C and contacted under pressure with an oxidizing agent for oxidizing the phenolic substances.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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subjects | COFFEE FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | OXIDACION DEL TE |
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