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1389260 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30976/72 Heading C6E A vegetable material is pulped and water is added, then the sugar content is determined and, if necessary, sugar is added to a level suitable for ferme...

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Hauptverfasser:	MALAN, JOHANNES DANIEL, VENTER, PETER JACOBUS
Format:	Patent
Sprache:	ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DENATURING OF, OR DENATURED, ALCOHOL DISTILLATION OR RECTIFICATION OF FERMENTED SOLUTIONS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECOVERY OF BY-PRODUCTS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	1389260 Recovering flavouring substances TOBACCO RESEARCH & DEVELOPMENT INSTITUTE Ltd 3 July 1972 [6 July 1971 31 Jan 1972] 30976/72 Heading C6E A vegetable material is pulped and water is added, then the sugar content is determined and, if necessary, sugar is added to a level suitable for fermentation to proceed and the mixture is fermented with an alcohol producing yeast culture and the off gases are passed through activated carbon to sorb the flavouring substances which are recovered by desorption. Desorption may be achieved using steam, ethanol vapour or liquid, a gas inert to the system, or application of a vacuum. The vegetable material may be spices, fruit, fruit rinds, flowers, berries, beans or seeds, herbaceous parts of plants, or substances extracted from plants.