| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_71fc722ae96c13a8b50792294481dace |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-04 |
| filingDate |
1990-09-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bff516f4623c60003efe39e9a3f0a801
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b20725fd3e46f52b0c99d78a24748694
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37e1bc9c0c97b06b1d57cca2d8bc02a9 |
| publicationDate |
1991-05-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0425824-A2 |
| titleOfInvention |
Process for improving the quality of robusta coffee |
| abstract |
The quality of Robusta coffee is increased by roughly bringing the raw Robusta coffee beans to a water content of about 30% to 45% by steam treatment at about 135 ° C to 140 ° C and a pressure between about 3 bar to 4 bar Treated for 60 minutes to 120 minutes. This treatment in particular removes the substance responsible for the "earthy" and "musty" aroma impression of Robusta coffee - ie the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted as usual. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0755631-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9708957-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9520325-A1 |
| priorityDate |
1989-10-28^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |