Preparing flavor concentrates from hydrolyzed filtrates obtained from the steffen process and product

Claim 1

A PROCESS FOR PRODUCING A FLAVOR CONCENTRATE WHICH COMPRISES (1) CONTACTING A STARTING FILTRATE HAVING A DRY SOLIDS CONTENT BELOW ABOUT 40% BY WEIGHT SELECTED FROM THE GROUP CONSISTING OF HYDROLYZED STEFFEN FILTRATE, GLUTAMIC ACID MOTHER LIQUOR OBTAINED FROM HYDROYLZED STEFFIN FILTRATE, AND MIXTURES THEREOF, WITH A SOLID ADSORBENT SELECTED FROM THE GROUP CONSISTING OF CARBON, CLAYS, INORGANIC ION-EXCHANGE MATERIALS, AND ORGANIC RESINS HAVING AN ABILITY TO ADSORB COLOR MATERIALS AND REMOVE OBJECTIONABLE ODOR AND FLAOR FROM SAID STARTING FILTRATE TO REMOVE FROM ABOUT 2 ABOUT 40% BY WEIGHT OF THE DRY SOLIDS AND AT LEAST ABOUT 20% BY WEIGHT OF THE COLOR MATERIALS INITIALLY PRESENT IN SAID STARTING FILTRATE AND THEREBY PRIVIDE A RESULTANT ADSORBENT EFFLUENT LIQUOR ESSENTIALLY FREE OF OBJECTIONABLE ODOR AND FLAVOR; (2) CONCENTRATING SAID ASSORBENT EFFLEUENT LIQUOR AT A PH IN THE RANGE OF FROM ABOUT 5 TO ABOUT 7; (3) AT LEAST DURING THE LATTER STAGES OF CONCENTRATING SAID ADSORBENT EFFLUENT LIQUOR IN STEP (2), HEATING THE RESULTANT CONCENTRATED EFFLUENT LIQUOR AT A TEMPERATURE IN THE RANGE OF FROM ABOUT 60* TO ABOUT 90*C. TO DEVELOP THEREIN IMPROVED FLAVOR CHARACTERISTICS AND THEREBY PROVIDE A BROWNCOLORED CONCENTRATE LIQUOR; AND (4) RECOVRING FROM SAID BROWN-COLORED CONCENTRATE LIQUID AT LEAST THE SOLIDS MIXTURE DISSOLVED THEREIN TO PROVIDE SAID FLAVOR CONCENTRATE FOR INCORPORATION INTO A FOOD PROEDUCT ADAPTED FOR HUMAN CONSUMPTION TO ENHANCE THE FLAVOR THEREOF.