Abstract: An enrober (100) for applying a topical coating to an exterior surface of multiple pieces of a food base is disclosed having a marked decrease in the amount of build-up upon the internal surface of the drum (102) allowing for reductions in cleaning service requirements and its concomitant losses in production capacity and for reductions in undesirable product agglomerates. In the preferred form, the drum (102) is formed by a thin wall in a generally cylindrical shape and formed of hydrophobic material in the form of high-density polyethylene having low-stick characteristics with the topically coated food base. Moisture, in addition to any present in the topical coating, is added to the drum (102) to prevent or practically eliminate build-up on the drum (102). The topical coating in the form of a slurry can be co-sprayed with steam in an atomized intermixed spray onto the food base by a nozzle (10, 80).

Abstract: In injection of steam, gas, liquid or a powdered or granulate product into a fluid in an injection apparatus having a substantially disc-shaped rotor (53), a product inlet (50) and a central product outlet (57), the injection is carried out in an annular injection zone above the disc-shaped rotor (53) at a distance from both the circumference and the center of the rotor (53). The fluid product which may be a liquid with considerable variation of dry solids content and viscosity is exposed to a radial displacement effect as well as a tangential dispersion effect.

Abstract: The present invention is a method for making frozen drinks from a frozen substance which has been frozen into a cup. According to the method of the present invention, a cup containing a frozen substance is positioned in a cup support located in a frozen drink machine. A rotatable blade having features for grinding the frozen substance and for aerating the ground frozen substance is lowered into the cup, grinding the frozen substance while a liquid is simultaneously introduced into the cup. In an alternative embodiment, a second blade is provided which incorporates air into the liquid before the liquid is introduced into the cup.

Abstract: A method which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liquid, a cylindrical element, such as a rod, which extends vertically through the container's lid for the length of the container and terminating in a plunger device which is used to rapidly pump and agitate the liquid in the container to accomplish the frothing of the liquid. The preferred embodiment of the plunger has at least three main parts which includes a top plate and a base plate which are connected with a screen between them for permitting the flow through of the liquid.

Abstract: A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles that are connected to a superheated steam duct and a liquid smoke duct.

Abstract: A process for enriching water with oxygen, wherein water is conducted through a water inlet into a sealed enriching space and through one or more turbulent mixers in the enriching space, open is introduced through an oxygen inlet into the water in the enriching space before passing through the turbulent mixer, and the oxygen-enriched water is recovered. The invention further includes an aerobic process by carrying out a chemical or microbiological reaction in the oxygen enriched water as the reaction medium, and a therapeutic process of carrying out a therapeutic treatment of a body with an agent containing the oxygen enriched liquid as a vehicle. The invention also concerns as apparatus for enriching water with oxygen, having a water inlet, a sealed enriching space containing an oxygen inlet, and one or more turbulent mixers, and an outlet for oxygenated water.

Abstract: To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the beating vat. To this end the beaten composition is fed discontinuously from the beating vat to a pressurized buffer tank in which the pressure is held essentially at a specific value, for example 2.8 bar, while the beaten composition is discharged continuously from the pressurized buffer tank and expanded.

Abstract: A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is continuously supplied from an inlet at a bottom of a processing tank; 2) micro-particles of the supercritical fluid of the carbon dioxide are formed so that a density of the supercritical fluid is smaller than that of the liquid material; 3) the micro-particles of the supercritical fluid are injected continuously into the liquid material from another inlet at the bottom of the processing tank; and 4) the liquid material and the supercritical fluid are separated into different phases at the top of the processing tank and are taken out of the processing tank separately.

Abstract: An arrangement for continuous addition of nitrogen gas to a beverage such as beer, mineral water or still drink comprises a pump (2) arranged to increase the pressure of a flow of beverage to a desired high level. In the arrangement there are also tubes (5) to add a predetermined amount of nitrogen gas under pressure directly to the pressurized flow of beverage and at least one static mixer (4) to mix gas and beverage and disperse the nitrogen gas in the beverage. A holding cell is connected to the static mixer in which holding cell the nitrogen gas is completely dissolved in the still pressurized beverage of the holding cell. Valves (15) are arranged at the outlet of the holding cell to lower the pressure to a level which is suitable for packaging of the beverage.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: A process for enriching a liquid with oxygen by introducing the liquid into an oxygen enriching vessel, subdividing the liquid, subjecting the interior of the vessel to an oxygen pressure of at least about 20 psi, conducting the introduced water in a substantially flowing contact with the oxygen, and recovering the water under oxygen pressure when it is to be bottled. The process is carried out in oxygen enriching apparatus having an oxygen enriching vessel, a number of horizontal trays vertically spaced apart from each other and having a central opening, a liquid supply tube ranging into the interior of the enriching vessel through the central openings, means for discharging liquid from the tube onto a tray, an oxygen supply source for providing the oxygen to the vessel, and a liquid outlet for the removal of the oxygenated liquid. The liquids oxygenated by the invention are used in various aerobic and therapeutic processes.

Abstract: An improved method for using the same is disclosed which permits the frothing of a liquid, such as milk, without the need for the traditional steam and/or electricity. In one embodiment of the invention, the apparatus has a container for holding the liquid, a cylindrical element, such as a rod, which extends vertically through the container's lid for the length of the container and terminating in a plunger device which is used to rapidly pump and agitate the liquid in the container to accomplish the frothing of the liquid. The preferred embodiment of the plunger has at least three main parts which includes a top plate and a base plate which are connected with a screen between them for permitting the flow through of the liquid.

Abstract: An apparatus and process are provided for improving the flavor of a bottle of liquor. An adapter seals the bottle, and an air inlet tube extends from the atmosphere through the adapter into the liquor in the bottle. A vacuum pump connected to the bottle draws air from the atmosphere through the air inlet tube into the liquor. The air percolates bubbles up through the liquor and is exhausted through the vacuum pump. Volatile compounds are drawn out of the liquor as a result of this action and discharged with the air, improving the flavor of the liquor.

Abstract: An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device to be split up in a first and second fraction. The first of these is led to the atomizer in the drying chamber to perform a first agglomeration and the resulting agglomerates are accommodated in an external fluid be in the drying chamber and from this transferred to an external fluid bed. Also the second fraction is transferred to the external fluid bed where water by a second atomizer is atomized over a fluidized layer of agglomerates to perform a second agglomeration of product.

Abstract: A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85.degree. C. to about 130.degree. C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.

Abstract: A process to extract natural aromas from natural substances containing fat and oil with compressed gases, wherein the natural substances are extracted in two steps in which in the first step liquid propane and/or butane at a temperature of .ltoreq.70.degree. C. and at a pressure of <500 bar and in the subsequent second step compressed carbon dioxide at a temperature of .ltoreq.50.degree. C. and at pressures between 70 and 500 bar are used as extraction agents.

Abstract: This invention pertains to a novel process for preserving the quality attributes and ascorbic acid content of fresh fruit juices and fruit juice blends. The process involves sanitizing the outer surface of a fruit, extracting the juice from the edible portion of the fruit, gasifying the juice with an oxygen-containing, carbon dioxide-containing gas mixture, filling a high gas-barrier container with the juice; hermetically sealing the container and rapidly cooling the juice in the container. Alternatively, the extracted juice may be filled into the high gas barrier container and then gasified prior to hermetically sealing the container.

Abstract: A sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or slurry to a Ready-To-Eat breakfast cereal base in an enrober. By virtue of providing a steam assist to the spraying of the sticky sugar coating solution, desirable reductions in downtime for cleaning of the enrober are achieved. The improved nozzle includes a cylindrical steam chamber (14), an axially extending slurry supply tube (22) disposed therein having a discharge port (25) and orifice means for discharging steam into the slurry discharge such as opposed pair of arcuate steam discharge slits (66, 68) proximate the slurry tube discharge port (25). The steam discharge atomizes the slurry discharge spray and provides heat energy to the spray with the result that the slurry is applied to the cereal base with reduced sugar build-up on the enrober.

Abstract: The nozzle plate is provided for spraying the candy melt from the first pressure vessel into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy melt. Further, the agitation propeller is provided for dispersing again the candy melt sprayed through the nozzle plate. The process according to the present invention comprise spraying the candy melt through the nozzle plate and dispersing again the sprayed candy melt by the agitation propeller. The candy produced has gas content of 4-5 cc/g.

Abstract: A method for preserving fruits characterized by juice sacs and rag. The fruits are placed in a holding tank and submerged in a liquid having a freezing point higher than that of the fruits. The liquid may either be maintained just above its freezing point or frozen such that the temperature of the liquid is maintained above the freezing point of the fruits.

Abstract: The product to be poured, which is typically constituted by an aerated product such as meringue mixture or the like, is admitted to a tank which is kept closed and only partially filled with the product to be poured. A continuous, static, relative aeriform pressure, typically of the order of 0.2-0.3 atmospheres, is maintained in the portion of the tank which is not occupied by the product. Precise small quantities of the product are poured through openings in the lower portion of the tank which are associated with delivery nozzles controlled by obturators, preferably of the cylindrical, male type.

Abstract: A process for the manufacture of a beverage for human consumption having beneficial effects relating to countering the effects of oxygen depletion in the human body, and the beverage produced by the process, which includes the steps of conditioning potable water to remove hardness, filtering the water to remove inorganic and organic matter, ozonating the water to purify it and to increase the level of dissolved oxygen in the water to at least 6 mg/l, adding potassium gluconate and immediately sealing within a container.

Abstract: A method for sanitizing food products that utilizes ozone containing bubbles. The food product is immersed in a liquid bath that has a plurality of ozone containing bubbles streaming therethrough. Enough ozone containing bubbles are provided such that a continuous stream of bubbles are always present within the liquid bath. The ozone containing bubbles are typically an ozone air mixture and can be introduced into the liquid bath directly as a bubble gas stream or can be mixed with the liquid of the liquid bath prior to their introduction into the bath itself. When the food product is immersed in the bath containing the ozone containing bubbles, the ozone in the bubbles contacts the surfaces of the food product and has a sanitizing effect thereon.

Abstract: A process for the production of hydrolyzed vegetable proteins containing no detectable level of monocholorodihydroxypropanol and substantial flavor enhancement characteristics by using enzymatic hydrolysis of the protein followed by mild acid hydrolysis with gaseous hydrochloric acid and the product therefrom.

Abstract: An apparatus for making a frozen confection product from a liquid food substance comprises a gas port for selectively injecting gas from a pressurized source into the liquid food substance at an injection point to form a mixture, a freeze tube having an inlet end and an outlet end and having a substantially cylindrical wall for containing the mixture therein, a cooling circuit for cooling an external surface of the cylindrical wall, and a whipping auger disposed within the freeze tube for emulsifying the liquid food substance portion of the mixture with the gas portion thereof, the whipping auger propelling a first portion of the mixture in a helical pattern from the inlet end of the freeze tube toward the outlet end and for simultaneously propelling a second portion of the mixture in a direction from the outlet end toward the inlet end of the freeze tube.

Abstract: A process for treating animal flesh to remove color and odor. The flesh is mixed with water, then the mixture of flesh and water is placed in contact with ozone for a length of time to remove color and odor from the flesh.

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: An apparatus for making a frozen confection product from a liquid food substance comprises a gas port for selectively injecting gas from a pressurized source into the liquid food substance at an injection point to form a mixture, a freeze tube having an inlet end and an outlet end and having a substantially cylindrical wall for containing the mixture therein, a cooling circuit for cooling an external surface of the cylindrical wall, and a whipping auger disposed within the freeze tube for emulsifying the liquid food substance portion of the mixture with the gas portion thereof, the whipping auger propelling a first portion of the mixture in a helical pattern from the inlet end of the freeze tube toward the outlet end and for simultaneously propelling a second portion of the mixture in a direction from the outlet end toward the inlet end of the freeze tube.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: The process comprises putting the must or wort in contact with a side of a membrane permeable to oxygen and putting the other side of this membrane in contact with a gas containing oxygen under partial pressure higher than the partial pressure in oxygen of the liquid. Application in vinification.

Abstract: An apparatus for incorporating gas under pressure into a fused sugar mass, said vessel having an interior oriented to have top region and a bottom region an agitator in said interior and a bubble forming means for introducing compressed gas into said fused sugar mass as a curtain of gas bubbles, said bubble forming means being in the bottom of the pressure vessel below said agitator.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasing sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, cooling to solidify the condensate, crashing the solidified mass into particles, charging the particles in a mold to press the same for pre-shaping into a desired one, charging the pre-shaped piece into a pressure vessel, charging an inert gas under an increased pressure and heating the pressure vessel to cause a partial melting of the particles constituting the pre-shaped candy piece, and to entrap the gas in a candy piece which has finally no pore in its outer surface.

Abstract: A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.

Abstract: Fibrous and gelatinous vegetable matter is liquefied and frozen so as to result in a frozen food composition which is dripless and cohesive when exposed to temperatures above its melting point and which has reduced fat and cholesterol content. A preferred vegetable matter is edible rhubarb leafstalks. Various flavoring agents may be added to the vegetable matter. The frozen food composition closely approximates the characteristics of high grade ice cream. Even closer approximation to ice cream may be obtained by using dairy products as flavoring agents.

Abstract: The present invention relates to a method for forming voids within foods, including such solid foods as meat, fruit and vegetable, such liquid foods as water and syrup, and other foods in the form of sol or gel and a method for cooling and solidifying the aforementioned foods while maintaining many voids therein. The method for expansion treatment of these foods according to the present invention comprises forcing a water-soluble gas, such as carbon dioxide, into a moisture containing food under a pressure of not less than 15 kg/cm.sup.2 in a pressure vessel and then reducing the pressure in the vessel at a rate of 1.5 to 150 kg/cm.sup.2 /min to cause expansion of the food.

Abstract: A process for preparing wine of improved quality is described, in which the preparation of the grape mash is carried out under the action of carbon dioxide.

Abstract: Method of and device for heat-treating candy masses with heat exchangers. A gas, compressed air for instance, is injected subject to regulation of its pressure and volume into the mass before the latter enters the heat exchanger. The result is a regulated turbulence inside the heat exchanger that makes the heat transfer more efficient.

Abstract: Method and apparatus for maintaining or restoring freshness of vegetables wherein at least part of the vegetable body is immersed into low temperature water supersaturated with air dissolved therein by blowing air in water through pores having a size range of from 0.1 to 10 microns in diameter.

Abstract: A method for sanitizing poultry carcasses utilizing ozonated water applicable to a mass poultry processing facility. Ozonated water is produced to a concentration of at least 0.5 parts per million ozone in water and introduced into a trough through which partially processed poultry carcasses can be fully immersed. The trough is equipped with rows of nozzles along the bottom that are directed into the trough to stream jets of ozonated water into the inner body cavity of a poultry carcass and at the back side of the carcass as it moves through the trough. The trough is filled with ozonated water, at a temperature of about 33.degree. F., in addition to the jets of ozonated water from the nozzles. The carcasses are immersed into the trough at a downstream location and move through the trough upstream against the flowing ozonated water. The carcass is placed on a rack that holds the carcass upright while moving through the trough.

Abstract: The present invention relates to a new process for gasifying confection by means of incorporation of a gas enclosed in the head space of a container and recirculation of the gas through a fused sugar mass, equalization of the size of the bubbles and their homogenization. The incorporation of the gases is affected at the lower part of the pressure vessel, just below an agitator. The gas enters the container as a fine vaporous curtain directed toward the lower surface of an agitator, gas is fractured by the agitator and dispersed into the sugar mass. Large size bubbles and the presence of a undesirable quantity of candy dust in the finished product having a diameter inferior to 1 millimeter is avoided.Thus, the quantity of waste product produced by the present method ranges only between about 15 to 20% instead of the prior art typical 30 to 35%.Moreover, this technique allows operation at a most convenient pressure. The candy thus obtained mainly shows fragments or pieces with a mesh size between 1-4.

Abstract: A method for producing and dispensing a reconstituted coffee beverage having a thick layer of foamed coffee on its surface, similar in appearance to cappuccino coffee beverage is disclosed. A measured amount of dehydrated coffee concentrate, such as spray dried instant coffee, and a small amount of cold water are combined, with vigorous agitation in a cooled mixing chamber to form a cold, foamed coffee concentrate. Upon formation of the foamed concentrate, a controlled amount of hot water is introduced into the mixing chamber to dilute the foamed concentration while substantially retaining the foamed structure to thereby provide a liquid reconstituted coffee fraction of a desired concentration, and a foamed coffee fraction of similar concentration on the surface of the beverage.

Abstract: Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.

Abstract: An apparatus for producing whipped cream includes a pressureless reservoir for receiving the cream, a pump driven by means of a motor, an intake line connecting the pressureless reservoir to the pump, and a pressure line leading from the pump to a homogenizer including an outlet nozzle. The intake line is connected to an air intake duct and operation of the motor is started by means of the switch. A relieving line leading to the reservoir is connected to the pressure line. A valve is provided in the relieving line. The valve is in operative connection with the switch in such a way that the valve is closed when the pump is running and the valve is open when the pump is stopped.

Abstract: The invention concerns a method for the batchwise production of aerated sweets in a pressure-beating machine, wherein--according to the invention--the sugar mass to be aerated is boiled with the omission of an underpressure treatment, is conducted to the pressure-beating container and brought in this to the required residual water content and the required further processing temperature at underpressure before the beating, whereupon a beating of the mass takes place in the pressure-beating machine.

Abstract: A process for heating a fluid, such as a foodstuff, by passing a vapor at a high temperature and under pressure through an annular chamber extending around a perforated mixing chamber and injecting the vapor from the annular chamber into the mixing chamber perpendicularly to the fluid flowing through the mixing chamber. A stream of the fluid, vapor and vapor-fluid mixture thus obtained is passed through and out from the mixing chamber into the constricting means of an axial nozzle having a passage means. The stream is then passed through the passage means in axial extension with the constricting means for producing complete condensation of the vapor in the stream so as to increase the fluid temperature, thereby generating cavitation in the vicinity of a point of maximum constriction of the stream located inside the passage means to produce a critical flow therein.

Abstract: Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into acetic acid is performed in the presence of air. After consumption of the oxygen in the air, in a second phase, the addition of oxygen, controlled by the demand of the system, is provided by injection of pure oxygen, the aeration gas being recycled, and the gas mixture expelled as soon as the carbon dioxide content reaches the threshold of 7%. After closing of the recycling circuit, the superoxygenated atmosphere is reconstituted with pure oxygen.

Abstract: The invention relates to a method for continuously processing boiled and vacuumized confectinery masses, especially bonbon masses like hard and soft caramel masses, fondant masses, etc., in a mixer, which the mass being processed travels through while simultaneously being supplied with compressed air, whereby the inside of the mixer is kept pressurized in accordance with the invention by regulating the mixer outlet.

Abstract: An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be collected at an upper portion of the tank and recirculated back into the lower portion of the tank. Pressurized air may also be introduced through the top of the tank while the gas-entrained contents are dispensed into pressurized containers, to maintain a predetermined pressure thereon.

Abstract: Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying.According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

Abstract: A method is disclosed for preparing an espresso-type coffee beverage having an appearance, flavor, texture and aroma like that of freshly-brewed espresso coffee, without the use of conventional espresso coffee machines. The method comprises the steps of brewing, at a reduced temperature and pressure, an aqueous solution of the extract of a roasted and ground espresso-type coffee having a percentage solubles concentration of between 3-4%, cooling the extract thus produced to a temperature between the freezing point of the solution and 45.degree. F., whereby the solution is rendered storable under refrigeration for extended periods, and injecting steam into the solution to heat the solution to serving temperature and to froth the solution to produce a head of the characteristic froth on freshly-brewed espresso coffee. Derivative beverages based upon the espresso extract and the steaming method are also described.