Method for enhancing soluble foodstuffs
    1.
    发明授权
    Method for enhancing soluble foodstuffs 失效
    增强可溶性食品的方法

    公开(公告)号:US3836682A

    公开(公告)日:1974-09-17

    申请号:US25277972

    申请日:1972-05-12

    Applicant: GEN FOODS CORP

    Inventor: YADLOWSKY S

    CPC classification number: A23F5/486 A23F5/32

    Abstract: A PROCESS FOR PRODUCING AN ENHANCED SOLUBLE FOODSTUFF WHICH SILL EXHIBIT A PLEASANT AROMA WHEN DISSOLVED IN WATER HAS BEEN DEVELOPED. AROMAS SUCH AS COFFEE AROMA ARE FIXED IN A LIQUID GLYCERIDE-CARBOHYDRATE SOLIDS MEDIUM WHICH IS THEN SOLIDIFIED, SUBDIVIDED, BLENDED WITH A LIQUID EXTRACT AND DRIED. THE FIXED AROMA MAY BE FROZEN IN ORDER TO FACILITATE SUBDIVISION. ACCORDING TO A PREFERRED EMBODIMENT OF THIS INVENTION COFFEE AROMA IS ADDED TO A VEGETABLE OIL HAVING SUSPENDED THEREIN PARTICLES OF SOLUBLE COFFEE.

    Balanced coffee flavors
    2.
    发明授权
    Balanced coffee flavors 失效
    平衡咖啡香味

    公开(公告)号:US3780197A

    公开(公告)日:1973-12-18

    申请号:US3780197D

    申请日:1972-04-25

    Applicant: GEN FOODS CORP

    CPC classification number: A23F5/206 A23F5/04 A23F5/10 A23F5/36

    Abstract: HIGH QUALITY IS DIVIDED INTO PORTIONS AND EACH PORTION ROASTED TO A SEPARATE AND DISCERNIBLE AVERAGE ROAST COLOR. THE ROASTED PORTIONS ARE GROUND WITH AT LEAST ONE PORTION GROUND TO A FINE PARTICLE SIZE; THE GROUND HIGH QUALITY COFFEE IS COMBINED WITH LOW QUANLITY COFFEE GROUND TO A COARSE PARTICLE SIZE TO PROVIDE COFFEE PRODUCTS HAVING EITHER AN IMPROVED FLAVOR CHARACTER BYENHANCING THE FLAVOR OF THE HIGH QUALITY COFFEE AND/OR BY MASKING THE UNDESIRABLE FLAVOR CHARACTER OF THE LOW QUALITY COFFEE, OR TO PROVIDE LOWER COST PRODUCTS.

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