| 摘要 |
1,237,042. Flavoured fatty oils. O. KUNZ. 5 June, 1969 [14 June, 1968], No. 28604/69. Heading C5C. Edible fatty oils are enriched with herbal or spicy aromas by extracting the herbs or spicies with the fatty oil at ambient temperature. The herb or spice may be rosemary, sage, lovage, marjoram, thyme, garlic, parsley, celariac, dill, estragon, black pepper or origan. The fatty oil may be rape oil, sunflower oil, poppy oil, olive oil or peanut oil. The extract may be diluted with the same or other edible fatty oil. In the examples chopped mixed herbs are left in peanut oil and in sunflower oil for a month at 3-5‹ C. and the oils filtered before use |
