Abstract: A process for introducing an aroma into the headspace of a package containing a food product during the gas packaging of the food product which comprises introducing a modified atmosphere into the headspace, and introducing a food acceptable aroma dissolved in a liquid food acceptable gas under pressure into the headspace of the package.

Abstract: A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids are added to the aqueous solution to provide a fortified solution. Then the fortified solution is chilled to provide ice and a concentrated aqueous liquid. The concentrated aqueous liquid has a concentration of soluble solids above about 9% by weight and contains water-soluble aroma components. At least a portion of the concentrated aqueous liquid is collected as the concentrated aroma solution. Little or no aroma components and soluble solids are lost in the ice and little or no deterioration of the aroma components occurs.

Abstract: An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.

Abstract: A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such containers with the coffee and subsequent sealingly the pack, in which, during the container forming phase, the containers are preliminarily filled with gas and, at the same time, closed at their top, in such a way as to be able to be opened again immediately before filling. The filling takes place in an atmosphere controlled by a flow of gas, the gas where in for preliminarily filling the containers and/or for controlling the atmosphere during the container filling phase is drawn from a coffee grinding plant. An installation for putting such process into effect is also provided.

Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.

Abstract: Onions are subjected to a vacuum treatment to remove lachrymator compounds and compounds that impart harsh taste. The resultant onion product, preferably in sliced form, has a much sweeter taste. The onions are preferably Vidalia onions.

Abstract: Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than 30.degree. C. through a filter having a pore size of up to 25 .mu.m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.

Abstract: Disclosed is a method for making dry coffee aroma gas with improved aroma characteristics. A stream of moisture-containing coffee aroma gas is passed through and allowed to exit a desiccant bed of calcium sulfate granules, wherein said granules initially contain less than about 0.5% adsorbed moisture by dry weight of said granules. The stream of moisture-containing coffee aroma gas is discontinued after the adsorbed moisture content of the calcium sulfate granules increases from less than about 0.5% to at least about 4.3% by dry weight of said granules, but before the moisture content of the stream of desiccant-treated coffee aroma gas exiting the desiccant bed exceeds about 1000 ppm. All of the desiccant-treated coffee aroma gas which exits the desiccant bed is collected and combined until the stream of moisture-containing coffee aroma gas is discontinued.

Abstract: Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for containing a layer of the frost introduced therein and for venting sublimed carbon dioxide. To carry out the process, the oil bath is regulated at a temperature above the freezing point of the oil, and the temperature in the enclosure above the oil bath is regulated so that during introduction of the frost into the enclosure, a layer of frost is formed and maintained above the bath, carbon dioxide of the frost is sublimated and water of the frost is melted. Sublimated carbon dioxide is vented from the enclosure, an aroma- and water-laden oil bath is removed from the enclosure and oil is added to the bath to replace oil removed from the enclosure, while introducing frost into the enclosure and regulating the temperatures.

Abstract: A method and apparatus for producing flavorful instant coffee. The method includes the conventional steps of grinding and roasting the coffee beans. Also included are a step of collecting the aromatic compounds driven off during roasting and adding these aromatics to the water soluble coffee components prior to packaging.

Abstract: The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.

Abstract: Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage is evaporatively concentrated to a dry matter content of above 35% by weight, and the evaporation vapors produced during evaporative concentration are condensed and concentrated. The extract produced by the pressure stage also is evaporatively concentrated to increase its dry matter concentration to a dry matter concentration below 25% by weight. The two concentrated extracts then are mixed, and that mixture is evaporatively concentrated to a dry matter concentration of more than 40% by weight. The condensed and concentrated vapors obtained from evaporative concentration of the atmospheric stage are introduced into the evaporatively concentrated mixture or into a powder obtained from the concentrated mixture.

Abstract: Coffee oil is separated from a filtered extract produced by counter-current extraction and the separated oil is incorporated into soluble coffee powder.

Abstract: Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase and an aqueous phase. The oil phase is separated from the aqueous phase, and the aqueous phase is contacted with an oil to transfer aromas to the oil which then is incorporated into a soluble coffee powder.

Abstract: The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of at most approximately 1.

Abstract: A partial extract containing the volatile in steam components and further lipophilic components of medical plants and/or spice plants or parts thereof, which may be charged in fresh or dried state, is obtained bya) mixing said plants or parts thereof with at least one organic solvent and extracting in usual manner, then eitherb) 1) adding to this extraction mixture at least one drying agent, in order to take away the water from the organic phase, and then separating the dried organic phase from the vegetable solid matter and from the drying agent, orb) 2) separating the vegetable solid matter from the organic phase, then adding to this organic phase at least one drying agent, in order to take away the water, and then separating the dried organic phase from the drying agent, andc) distilling the organic solvent(s), and recovering in this way a lipophilic concentrate.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150.degree. F. to about 185.degree. F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C.sub.18 -silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.

Abstract: Moistened black tea is decaffeinated using carbon dioxide as a solvent. The mixture consisting of caffeine, water, aroma constituents and gaseous carbon dioxide obtained in the course of the purification of the carbon dioxide (prior to recirculation of the latter) is removed from the separation tank and separated by raising the temperature at atmospheric pressure into an aqueous caffeine solution and a gaseous aroma fraction. The emanating carbon dioxide transports the aroma components, after a dew point depression by lowering the temperature, to decaffeinated, dried tea, to which the aroma constituents are impregnated.

Abstract: A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then separated, and the aromatics-laden absorbent is collected. The aromatics may be obtained from an aromatics-bearing material, including vegatable materials such as roast and ground coffee, for example, by contacting the aromatics-bearing material with a gas.

Abstract: A process for recovering volatile aroma components from aroma-bearing vegetable materials such as roast and ground coffee. A carrier gas is passed through the vegetable material to strip aromas therefrom, and the resulting aroma-laden gas is contacted with a cryogenic liquid such as liquid nitrogen to condense the aromas from the gas. The carrier gas has a boiling point equal to or lower than that of the cryogenic liquid. Because the efficacy of the condensation step is substantially independent of the gas flow rate, the optimum gas flow rate for effective stripping may be used without loss of aromas at the condensation step.

Abstract: The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The aroma stream is passed over a bed of a non-polar microporous adsorbent and effluent is collected until breakthrough of furfural is detected. The invention also relates to the composition of the recovered/purified coffee aroma and to soluble coffee products containing the coffee aroma.

Abstract: A method and a relevant facility for the treatment of an alimentary product with a liquid content calls for a step in which this whole alimentary product is disintegrated and in which the disintegrated alimentary product is for the first time at such a temperature as to undergo an evaporation, and calls for subsequent steps of processing of the disintegrated alimentary product; the evaporate resulting from the evaporation is condensed and collected, with the flavoring substances contained in the evaporate being recovered.

Abstract: By the extraction with CO.sub.2 at 60 to 150 bar and 20.degree. to 70.degree. C., an aroma enriched fraction is taken from the moistened black tea, said fraction being added again to already decaffeinated and dried tea. Decaffeination starts after the aroma fraction has been obtained by pumping carbon dioxide at a pressure of between 150 to 500 bar and a temperature of between 10.degree. to 100.degree. C. through a bulk moistened tea. The solvent charged with caffeine is passed over an adsorber or purified by reduction of density.

Abstract: The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The aroma stream is passed over a bed of a non-polar microporous adsorbent and effluent is collected until breakthrough of furfural is detected. The invention also relates to the composition of the recovered/purified coffee aroma and to soluble coffee products containing the coffee aroma.

Abstract: The present invention provides a process for the dearomatizing and subsequent rearomatizing of black or green tea, wherein(a) the volatile aroma components are removed from the moist tea witha moist inert gas at a temperature of from 60.degree. to 95.degree. C. by means of a carrier gas distillation,(b) the water is selectively removed from the moist, inert gas stream containing the volatile aroma components and(c) subsequently, for rearomatizing, the volatile aroma components are passed through dry tea to be aromatized with the dry inert gas stream.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A method for treating vegetable oil fatty ester shortening composition to provide a natural meaty flavor is provided. In the method, a natural meat fat is heated to a temperature of at least about 150.degree. F. An inert gas is conducted through the natural meat fat while maintaining the natural meat fat at a natural meaty flavor volatilization temperature of at least about 150.degree. F. to provide an inert gas flavorant stream containing natural volatile meaty flavor components. A vegetable oil fatty ester shortening composition is provided at a temperature less than the natural meaty flavor volatilization temperature.

Abstract: A process for the preparation of the constituents of CO.sub.2 hop extracts employing aqueous alkali is disclosed, as well as the process for the conversion of the separated or unseparated alpha acid fraction into an isoalpha or isohumulone fraction by a process which requires heat alone. Advantageously, the two (2) steps can be combined into a single two-step process, and the ultimate isoalpha acid or isohumulone employed in the bittering of beer, this ultimate end product not requiring the presence of any of the usual synthetic solvent contaminants or other unnatural conditions. The non-acidic fraction may be employed in the flavoring of beer in the usual manner, whereas the beta acid fraction may be converted to hydrogenated isoalpha acids or isohumulones, also for employment in the bittering of beer.

Abstract: Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.

Abstract: A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.

Abstract: In a process for the production of a fermented drink with a reduced alcohol content, alcohol is removed from the drink by dialysis and then removed from the dialysis liquid by vacuum distillation. The fermented drink in the original condition is used as the dialysis liquid and flavor and aroma-giving substances which are desired in the finished drink and which occur in the vacuum distillation operation are returned to the dialysis liquid prior to re-use thereof.

Abstract: This invention relates to an improved process for steaming and later extracting roasted and ground coffee and the product of such process. The process comprises vacuum steaming roasted and ground coffee in a percolator at a temperature less than 200.degree. F. at a pressure of from 10" to 27"(Hg) and recovering the steam aroma produced by passing same through a wedge-wire draw-off apparatus, the draw-off apparatus comprising a helically wound wire assemblage being internal to the percolator. Thereafter the coffee is percolated to extract solids therefrom and the extract and aroma are combined and dehydrated to form a soluble coffee product.

Abstract: In a method for decreasing the alcohol content of alcohol-containing beverages, particularly wine or sparkling wine, according to the reverse osmosis process, extract substances are added to the dealcoholized beverage. In order to avoid addition of foreign water to the beverage, the alcohol-containing permeate obtained by reverse osmosis from the beverage subjected to dealcoholization is distilled in a vacuum. The permeate water produced therefrom is re-fed to the beverage subjected to the dealcoholization. The amount of permeate distillate removed from the beverage subjected to dealcoholization by the reverse osmosis and subsequent vacuum distillation, which essentially consists of alcohol, is fed to the beverage subjected to the dealcoholization in the form of water, which has also been obtained by vacuum distillation from an additional beverage. In this manner, particularly high quality sparkling wine may be produced.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the frozen foam. Other features of the invention appear in the following specification.

Abstract: An improved method for aromatizing soluble coffee is described which results in a higher fixation of grinder gas aromas on a glyceride substrate and an improved quality jar aroma. The method involves liquid-liquid contact of the water phase, normally drained from equilibrated grinder gas and discarded, with a glyceride to recover valuable coffee aromatics in the glyceride. Further, reflux of liquid carbon dioxide is used to recover yet more valuable coffee aromatics in the glyceride. A 25 to 70% increase in aromatic yield is realized with an improvement to the aromatic quality of the aromatized glyceride and thereby the aromatized soluble coffee.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: An improved method for aromatizing soluble coffee is described, whereby a grinder gas frost is concentrated in valuable coffee aromatics by a "rapid vent" from a peak pressure of between about 750 psi and 950 psi to a pressure of between about 300 psi and 375 psi, prior to contacting the grinder gas frost with a glyceride. The aromatized soluble coffee is "buttery," "groundsy" and "less sulfery" in character.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material in injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.

Abstract: A natural oak aroma for accelerating the aging of wine, spirits, and liqueurs is prepared by extracting oak wood shavings with a solution of ethanol in water to produce a first extract, extracting oak wood shavings with demineralized water to produce a second extract and combining the first and second extracts.

Abstract: A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.

Abstract: A method for the direct condensation of gaseous food volatiles, such as coffee aroma, on a food substrate, such as coffee, at cryogenic temperatures. A bed of particulated solid substrate is placed in a vessel cooled by a cryogenic fluid such as liquid nitrogen. The substrate is fluidized to provide an adsorbent bed thereof. Gaseous aroma volatiles are then adsorbed onto the cooled and fluidized bed of substrate having a temperature preferably below -150.degree. F. The aromatized substrate formed is preferably equilibrated to insure uniformity of aromatization, binding of volatiles to the substrate and storage stability. The resultant aromatized substrate can then be added to unaromatized food material for aroma and/or flavor enhancement.

Abstract: A method of extracting coffee oil containing aromatic constituents in high yield and in stable form by extracting solid, roasted coffee with dry carbon dioxide under super-critical conditions of temperature and pressure.

Abstract: An aromatized instant coffee comprising the combination of aroma-enriched carrier and instant coffee. The product has an aroma intensity of at least 70,000 gas chromatograph counts, a pore factor of at least 0.9, and a retention factor of at least 0.80. Also part of the invention are preferred methods of applying aroma-enriched carrier to coffee products whose roast and ground coffee aroma is desired to be increased. An especially preferred method comprises adding aroma frost-enriched coffee oil in a dropwise addition manner to the coffee product. In a most preferred embodiment, dropwise addition is accomplished by injection, preferably by a syringe member, which is extended from the open end of a coffee container to near the bottom of the container and while the syringe is being pulled upward out of said container a predetermined amount of aroma-enriched coffee oil is injected into the product.