| 摘要 |
A beverage flavour resembling in flavour and aroma chocolate, coffee, tea and the like, is produced by heating in a vessel a hydrous mixture of a yeast, a saccharide and a vegetable to achieve rapidly an elevated temperature of at least 350 DEG F., enclosing the gaseous constituents developed to maintain the hydrous condition, maintaining the conditions for a holding period sufficient to develop flavour and, upon development, rapidly reducing the temperature of the reaction liquor to a temperature at which flavour development is arrested. The flavour employed either alone or in combination with other flavour and aroma constituents, such as astringency and bitterness factors, has an aroma and taste suitable for beverages, food products, icings, confections and candy. The term "saccharide" is defined as a reducing sugar or saccharide capable of reducing Fehling's solution to give cuprous oxide, or any saccharide and other material which provides a reducing saccharide under the conditions of reaction; many specific examples are given. The term "vegetable" is defined as a non-leafy, edible, green vegetable fruit and seed such as cucumber, egg plant, green peppers, beans, lentils, peas, soy beans and green corn. According to an example, 250 g. dried yeast, 150 g. corn syrup solids, 20 g. calcium carbonate, 10 g. dehydrated red bell peppers, 10 g. dry green split peas, 10 g. dry green lentils and 900 ml. water were thoroughly mixed and then placed in a 2-litre reaction autoclave. The reaction mixture was brought to the atmospheric boiling point, the autoclave was then sealed, and the reactants were heated with continuous agitation to 350 DEG F. in 27 minutes and to 405 DEG F. in an additional 7 minutes; this was followed by immediate quenching to 120 DEG F. within 5 minutes, and reduction to room temperature in a total time of 12 minutes. The reaction liquor was filtered and the filtrate was diluted to form an aqueous solution of 2% solids concentration. In a further example, the filtered reaction liquor was dried to give a readily reconstitutable tan-coloured powder; calcium carbonate was included in the reaction mixture as a buffering agent, so that the reconstituted powder should have a pH within the preferred range of 4.5 to 5.2, whereby curdling of cream to which this may be added, is avoided. Other buffering agents are also mentioned. Specifications 925,071 and 925,072 are referred to. |
