Claims
- 1. A process for separating an aroma- and flavor-containing frost fraction from an aroma- and flavor-bearing substrate, said process comprising: pulsing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding of said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; and prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20.degree. to -200.degree. C.
- 2. The process of claim 1 wherein subsequent to the emergence of said liquid flavor concentrate from said zone, said liquid flavor concentrate is collected by condensing at a temperature of from about -20.degree. C to -80.degree. C.
- 3. The process of claim 2 wherein the substrate-containing zone is subjected to an inert gas sparge.
- 4. The process of claim 2 wherein pulsing of said wet stream continues until the flavor concentrate coming from said substrate-containing zone is substantially free of color-bearing bodies.
- 5. The process of claim 1 wherein said steam is pulsed in downward fashion through the substrate-containing zone.
- 6. The process of claim 5 wherein said substrate-containing zone is held at temperatures of from 0.degree. to 60.degree. C.
- 7. The process of claim 5 wherein the absolute pressure is from 0.1 mm to 30 mm of mercury.
- 8. The process of claim 5 wherein the substrate is roast and ground coffee.
- 9. The process of claim 5 wherein the substrate is tea.
- 10. The process of claim 5 wherein the substrate is a fruit.
- 11. The process of claim 2 wherein the substrate is a vegetable.
- 12. A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: pulsing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20.degree. C to -200.degree. C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.
- 13. The process of claim 12 wherein the weight of solids added is about equal to the weight of the aromatic and flavorful frost fraction.
- 14. The product of the process of claim 12.
- 15. The process of claim 12 wherein the solids added to the aromatic and flavorful portion of the extract are from a substrate of the same type as the substrate.
- 16. The process of claim 15 wherein the substrate is coffee.
- 17. The product of the process of claim 16.
- 18. The process of claim 16 wherein the solids are decaffeinated coffee.
- 19. The process of claim 16 wherein said solids are extracted from the same substrate which yielded the aromatic and flavorful frost fraction
- 20. The process of claim 19 wherein the substrate comprises Robusta coffee.
- 21. The process of claim 19 wherein said substrate is decaffeinated coffee.
- 22. A process for separating an aroma- and flavor-containing frost fraction from an aroma- and flavor-bearing substrate, said process comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding of said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; and prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20.degree. to -200.degree. C.
- 23. The process of claim 22 wherein said slow continuous steam introduction occurs in a downward manner.
- 24. A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20.degree. to -200.degree. C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.
Priority Claims (1)
Number |
Date |
Country |
Kind |
51207/72 |
Jun 1972 |
IT |
|
CROSS-REFERENCE TO RELATED APPLICATIONS
This application is a continuation-in-part of copending U.S. Pat. application Ser. No. 158,590, filed June 30, 1971, now U.S. Pat. No. 3,717,472
US Referenced Citations (12)
Foreign Referenced Citations (1)
Number |
Date |
Country |
79,292 |
Oct 1962 |
FR |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
158590 |
Jun 1971 |
|