Stable aroma, flavor and aroma and flavor products from aroma- a

Details Stable aroma, flavor and aroma and flavor products from aroma- a Stable aroma, flavor and aroma and flavor products from aroma- a

1973-02-06

1976-12-14

Lutter, Frank W.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426597, 426599, 426650, 426651, 426655, 426386, 426431, 426432, 426435, 426511, 23267C, A23F 108, A23N 100

Patent

active

039976858

ABSTRACT:
Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.

REFERENCES:
patent: 2155971 (1939-04-01), Houseman
patent: 2601635 (1952-06-01), Romagnan
patent: 2680687 (1954-06-01), Lemmonier
patent: 3021218 (1962-02-01), Clinton et al.
patent: 3132947 (1964-05-01), Mahlmann
patent: 3243264 (1966-03-01), Hickey
patent: 3554761 (1971-01-01), Carbonell
patent: 3615666 (1969-10-01), Schlichter
patent: 3653910 (1972-04-01), Pitchon
patent: 3717472 (1973-02-01), Strobel
patent: 3765904 (1973-10-01), DE Roissart
patent: 3800055 (1974-03-01), Gallagher

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