PREPARATION OF MATERIAL IMPARTED WITH COFFEE FLAVOR AND APPARATUS THEREFOR

PURPOSE:To impart coffee flavor to a wide variety of foods and drinks in high efficiency by accumulating a coffee flavor component in a coffee flavor accumulating material, transferring the accumulated component by the use of heat and carrier gas to an adsorbent product maintained at a low temperatu...

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Bibliographische Detailangaben
Hauptverfasser:	KIMURO HARUMI, YAMASHITA MASATADA, SEKI MASAO
Format:	Patent
Sprache:	eng
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To impart coffee flavor to a wide variety of foods and drinks in high efficiency by accumulating a coffee flavor component in a coffee flavor accumulating material, transferring the accumulated component by the use of heat and carrier gas to an adsorbent product maintained at a low temperature and contacting the component with the product. CONSTITUTION:An adsorbent containing adsorbed coffee flavor component is maintained at a high temperature in a flavor-component releasing means and the coffee flavor component is desorbed from the adsorbent with a carrier gas introduced into the releasing means. A carrier gas such as nitrogen gas is supplied from a carrier gas supplying means and introduced into the releasing means to release the coffee flavor component together with the carrier gas from the coffee flavor adsorbed material. The carrier gas containing the coffee flavor component is transferred to a flavor-component transferring means containing an adsorbent product maintained at a low temperature below normal temperature. The carrier gas containing the coffee flavor component is made to contact with the adsorbent product to effect the adsorption of the coffee flavor component to the adsorbent product.