Beverage flavor and process for its production

Claim 1

A PROCESS FOR PRODUCING A BEVERAGE FLAVOR COMPRISING HEATING, UNDER CONDITIONS WHICH PREVENT CHARRINGG, A REACTION MIXTURE OF A YEAST, SACCHARIDE, A VEGETABLE AND AT LAST 10% WATER IN A PARTIALLY FILLED REACTION VESSEL TO RAPIDLY ACHIEVE AN ELEVATED REACTION TEMPERATURE BETWEEN 350* AND 472*F. AND CAUSE SUBSTANTIAL EVOLUTION OF VAPORS FROM SAID HYDROUS REACTION MIXTURE IN AMOUNTS SUFFICIENT TO CAUSE A HEADSPACE PRESSURE SUBSTANTIALLY GREATER THAN THE NORMAL PRESSURE FOR SATURATED STEAM AT THE REACTION TEMPERATURE, ENCLOSING THE VAPORS EVOLVED IN THE COURSE OF THE REACTION IN THE HEADSPACE OF THE REACTION VESSEL WHILE MAINTAINING SAID HYDROUS REACTION CONDITION, THE HEADSPACE PRESSURE OF GASEOUS CONSTITUENTS IN THE REACTION VESSEL BEING MAINTAINED THEREBY OVER THE NORMAL PRESSURE FOR SATURATED STEAM AT THE REACTION TEMPERATURE, THE REACTION TEMPERATURE BEING THEREBY ELEVATED TO A POINT IN THE REACTION WHEREAT DESIRED FLAVORS ARE PRODUCED AT A REATE FASTER THAN UNDESIRABLE INTERFERING FLAVORS, HOLDING SAID CONDITIONS FOR A HOLDING PERIOD SUFFICIENT TO DEVELOP FLAVOR, AND UPON DEVELOPMENT OF SAID FLAVEOR RAPIDLY REDUCING THE TEMPERATURE OF THE REACTION LIQUOR IN SAID VESSEL TO BELOW 250*F. TO ARREST FLAVOR DEVELOPMENT.