摘要:
A METHOD OF PRODUCING AN INSTANT COFFEE WHICH WHEN RECONSTITUTED IN HOT WATER HAS SUBSTANTIALLY THE FLAVOR AND AROMA OF FRESHLY BREWED COFFEE. GROUND, ROASTED COFFEE IS SUBJECTED TO A FLAVOR AND AROMA EXTRACTION PROCESS AND THE FLAVOR AND AROMA CONSTITUENTS COLLECTED. A SUFFICIENT AMOUNT OF COFFEE SOLIDS, FOR INSTANCE SPRAY DRIED COFFEE, IS MIXED WITH SUITABLE PORPORTIONS OF THE FLAVOR AND AROMA CONSTITUENTS TO OBTAIN AN AQUEOUS MIXTURE HAVING A SOLIDS CONCENTRATION OF ABOVE ABOUT 20 PERCENT BY WEIGHT. THIS MIXTURE IS FREEZE DRIED AND MIXED IN SUITABLE PROPORTIONS WITH A DRIED INSTANT COFFEE IN ORDER TO OBTAIN AN INSTANT COFFEE WHICH WHEN RECONSTITUTED IN HOT WATER HAS SUBSTANTIALLY THE FLAVOR AND AROMA OF FRESHLY BREWED, GROUND, ROASTED COFFEE.
摘要:
A METHOD OF PREPARING TEA CONCENTRATES WHICH WHEN RECONSTITUTED IN HOT WATER HAVE IMPROVED FLAVOR AND AROMA CHARACTERISTICS COMPRISING SUBJECTING TEA TO A FLAVOR AND AROMA EXTRACTION PROCESS AND COLLECTING FLAVOR AND AROMA CONSTITUENTS, MIXING THE CONSTITUENTS WITH SOLUBLE TEA SOLIDS TO PROVIDE AN AQUEOUS MIXTURE HAVING A SOLIDS CONCENTRATION OF ABOVE ABOUT 20 PERCENT BY WEIGHT, FREEZE DRYING THE MIXTURE AND MIXING IT WITH A SPRAY DRIED INSTANT TEA.