Production of flavor-enhanced grape and tomato concentrates

Claim 1

PROCESS OF SEPARATING AND RECOVERING FROM A JUICE SELECTED FROM THE GROUP CONSISTING OF GRAPE AND TOMATO JUICE A SPECIFIC FRACTION OF VOLATILE CONSTITUENTS WHOSE BOILING POINTS ARE BELOW AND ABOVE THAT OF WATER, COMPRISING SEPARATING THE JUICE INTO A MAJOR CONCENTRATED JUICE PORTION AND A MINOR VOLATILE PORTION WHICH CONTAINS SAID VOLATILE FLAVOR-PRODUCING CONSTITUTENTS AND NON-CONDENSABLE GASEOUS CONSTITUENTS BY SUBJECTING THE JUICE TO A HIGH VACUUM CONCENTRATION OPERATION AT A TEMPERATURE LESS THAN 140*F., CONDENSING A MAJOR PROPORTION OF THE VOLATILE FLAVOR-PRODUCING CONSTITUTENTS AS A FIRST TWO-PHASE OILYWATERY MIXTURE AND EVACUATING UNCONDENSED VOLATILE CONSTITUENTS AND NON-CONDENSABLE GASES AS A MINOR PROPORTION OF THE VOLATILE PORTION, DISCARDING SAID MINOR PROPORTION OF THE VOLATILE PORTION, AND THEREAFTER DISTILLING A FLAVORFUL AND AROMATIC MIXTURE OF SAID HIGH AND LOW BOILING CONSTITUENTS FROM THE RESULTING TWO-PHASE OILY-WATERY MIXTURE AT A TEMPERATURE APPROXIMATING 100*F. AND AN ABSOLUTE PRESSURE OF LESS THAN 1 1/2" OF MERCURY BY CAUSING A THING FILM OF SAID TWO-PHASE OILY-WATERY MIXTURE TO TRAVEL ALONG A HEAT EXCHANGE SURFACE AND CONDENSING A MINOR SUBFRACTION OF SAID MIXTURE, A MAJOR PORTION OF SAID MINOR SUBFRACTION BEING A WATERY-PHASE AND A MINOR PORTION OF SAID MINOR SUBFRACTION BEING AN OILY-PHASE.