Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1991-12-26
1993-08-10
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426384, 426489, 426524, 426655, A23L 202
Patent
active
052347087
ABSTRACT:
Flavoring is extracted by freezing cherry juice and slowly thawing it in above freezing ambient temperatures, in the range of about 32.degree.-36.degree. F., while continuously draining off a liquid fraction. Liquid which thaws at ambient temperatures as low as 28.degree. F. can be included with the fraction which is thawed in the above freezing range, but a total of no more than the first 60% by weight of the frozen material to thaw should be used. The liquid fraction so separated comprises an excellent flavoring; the undesirable flavor and color degrading components are largely left in the last approximately 40% of the frozen material to thaw, which is discarded.
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"Researcher looks at New Cherry Juice Products", The Great Lakes Fruit Growers News--Mar. 1988.
"Findings From New York Juice Experiment Look Promising" The Great Lakes Fruit Growers News--Mar. 1988.
"Cherry Tree Survey Scheduled: Oct. 2-Nov. 15" Quarterly Review--Cherry Marketing Inst, Oct. 1990, vol. 3.
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