METHOD FOR RECOVERING AROMA CONCENTRATE FROM A CAFFEINE- OR THEOBROMINE-COMPRISING FOOD BASE MATERIAL

Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: introducing the food base material into an aqueous extractant and incubating the food base material...

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Bibliographische Detailangaben
Hauptverfasser:	WILLEMSEN, JEROEN, HAROLD, ANTON, WINTERS, MIRANDA, GERTRUIDA, MARIA, HOVING, HENDRIK, DERK, NIJHUIS, HERMAN, HENK, KATTENBERG, HANS, ROBERT, STARMANS, DICK, ANTONIUS, JOHANNES
Format:	Patent
Sprache:	eng ; fre
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:	Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least comprising the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method. L'invention concerne un procédé permettant de récupérer du concentré d'arôme d'un produit alimentaire comprenant de la théobromine ou de la caféine, tel que le café ou le thé, et en particulier le cacao. Ledit procédé consiste à introduire le produit alimentaire dans un agent d'extraction aqueux et à l'incuber à une température et pendant une durée appropriées, l'extraction sensible des arômes se produisant pour former un extrait alimentaire aqueux; à pervaporer l'extrait alimentaire au moyen d'une membrane de pervaporation hydrophobe pour former un perméat d'arôme; à récupérer ledit perméat pour obtenir le concentré d'arôme. Des concentrés alimentaires obtenus par ledit procédé sont également traités.