| 摘要 |
The dry flavoured food prod. comprises a mixt. of a food material of weak flavour and 0.05-10% of a vegetable material contg. adsorbed flavour. The vegetable material has a cellular structure, is substantially insoluble, and contains >0.2% of adsorbed volatile flavours. The prod. is prepd. by contacting the particles contg. >=3% natural oil with volatile flavours to adsorb >0.2%; the particles are then combined with the food material, packed, and sealed. The vegetable substances are partic. roasted coffee, cereals, or chicory. The prod. when opened, has the natural prod. flavour given off. In the case of coffee, the use of coffee oil with its disadvantages is avoided. |
