초록 ▼

Process for flavoring dry vegetable material, especially pieces of leaf and stem like tea, herbs, spices and vegetables by mixing the dry vegetable material with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity m

Process for flavoring dry vegetable material, especially pieces of leaf and stem like tea, herbs, spices and vegetables by mixing the dry vegetable material with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity may at least be adsorbed for the most part by the vegetable material, continuing the mixing operation till a dry or almost dry product is obtained and then, if necessary, subjecting the obtained product to a drying operation respectively reduction operation.

대표청구항 ▼

A process for preparing a flavored dry vegetable product comprising the steps of mixing pieces of leaf and stem of dry vegetable material selected from the group consisting of tea, herbs and spices with microcapsules of at least one microencapsulated flavor and, simultaneously or subsequently sprayi

A process for preparing a flavored dry vegetable product comprising the steps of mixing pieces of leaf and stem of dry vegetable material selected from the group consisting of tea, herbs and spices with microcapsules of at least one microencapsulated flavor and, simultaneously or subsequently spraying said mixture with an organic solvent selected from the group consisting of ethanol, isopropanol, propylene glycol, glycerol and benzyl alcohol in an amount of up to about 100 g/kg of flavored product, adding a finely divided aqueous adhesive solution; and continuing the mixing until a free flowing mixture is obtained in which substantially all liquids have been absorbed, wherein the amount of adhesive is sufficient to provide adhesion of the microcapsules to the vegetable material and the amount of solvent is sufficient to prevent the formation of conglomerates of particles of vegetable material or microcapsules. A process for preparing a flavored dry vegetable product comprising the steps of spraying pieces of leaf and stem of dry vegetable material selected from the group consisting of tea, herbs and spices with an organic solvent selected from the group consisting of ethanol, isopropanol, propylene glycol, glycerol and benzyl alcohol in an amount of up to about 100 g/kg of flavored product and then with an aqueous adhesive solution; adding microcapsules of at least one microencapsulated flavor, and mixing until a free flowing mixture is obtained in which substantially all liquids have been absorbed, wherein the amount of adhesive is sufficient to provide adhesion of the microcapsules to the vegetable material and the amount of solvent is sufficient to prevent the formation of conglomerates of particles of vegetable material or microcapsules.