| 摘要 |
Flavouring agents and perfumes are extracted from foodstuffs and flowers by extraction with liq. dimethyl ether in the presence of water under conditions chosen from (A) -25 degrees C at normal pressure, (B) >4 atmospheres and >25 degrees C or (C) -25 degrees C to 25 degrees at 1-4 atmospheres, followed by removal or the dimethyl ehter and opt. the water. The process is useful for extracting flavouring components e.g. from meat fish, coffee, black and green tea, spices such as thyne, cinnamon, vanilla, pepper, flirt such as bananas apricots, lemons, oranges etc. vegetables such as onions, celery, garlic, etc. The process is esp. useful for the prodn. of instant coffee, and tea, by first extracting the substrate with liquid dimethyl ether, extracting the residue in the usual way, with hot water, and spray drying to give the instant coffee or tea powder, removing the dimethyl ether from the first extract and adding the extracted material to the coffee or tea powder to give a product with an attractive flavour which is not tainted by extractant residues. The extraction is pref carried out with a wt. ratio water:substrate = 0.5:1 to 2:1 and a wt. ratio dimethylether : substrate = 1:1 to 5:1. Generally after extraction the dimethylether is removed with simultaneous freezing of the water, which is then removed by freeze drying. |
| 申请人 |
ASAHI KASEI KOGYO K.K., OSAKA (JAPAN) |
发明人 |
YANO, NOBUMITSU;FUKINBARA, ITARU;SUGINAMI, TOKIO;TAKANO, MITSUO, SASHIMA, IBARAGI |
