Stable aroma, flavor and aroma and flavor products from aroma- and flavor-bearing substrates

Claim 2

A process for separating an aroma- and flavor-containing frost fraction from an aroma- and flavor-bearing substrate, said process comprising: pulsing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding of said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; and prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° to -200° C.

Claim 3

The process of claim 1 wherein subsequent to the emergence of said liquid flavor concentrate from said zone, said liquid flavor concentrate is collected by condensing at a temperature of from about -20° C to -80° C.

Claim 4

The process of claim 2 wherein the substrate-containing zone is subjected to an inert gas sparge.

Claim 5

The process of claim 2 wherein pulsing of said wet stream continues until the flavor concentrate coming from said substrate-containing zone is substantially free of color-bearing bodies.

Claim 6

The process of claim 1 wherein said steam is pulsed in downward fashion through the substrate-containing zone.

Claim 7

The process of claim 5 wherein said substrate-containing zone is held at temperatures of from 0° to 60° C.

Claim 8

The process of claim 5 wherein the absolute pressure is from 0.1 mm to 30 mm of mercury.

Claim 9

The process of claim 5 wherein the substrate is roast and ground coffee.

Claim 10

The process of claim 5 wherein the substrate is tea.

Claim 11

The process of claim 5 wherein the substrate is a fruit.

Claim 12

The process of claim 2 wherein the substrate is a vegetable.

Claim 13

A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: pulsing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° C to -200° C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.

Claim 14

A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: pulsing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° C to -200° C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.

Claim 15

The process of claim 12 wherein the weight of solids added is about equal to the weight of the aromatic and flavorful frost fraction.

Claim 16

The product of the process of claim 12.

Claim 17

The process of claim 12 wherein the solids added to the aromatic and flavorful portion of the extract are from a substrate of the same type as the substrate.

Claim 18

The process of claim 15 wherein the substrate is coffee.

Claim 19

The product of the process of claim 16.

Claim 20

The process of claim 16 wherein the solids are decaffeinated coffee.

Claim 21

The process of claim 16 wherein said solids are extracted from the same substrate which yielded the aromatic and flavorful frost fraction

Claim 22

The process of claim 19 wherein the substrate comprises Robusta coffee.

Claim 23

The process of claim 19 wherein said substrate is decaffeinated coffee.

Claim 24

A process for separating an aroma- and flavor-containing frost fraction from an aroma- and flavor-bearing substrate, said process comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding of said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; and prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° to -200° C.

Claim 25

A process for separating an aroma- and flavor-containing frost fraction from an aroma- and flavor-bearing substrate, said process comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding of said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; and prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° to -200° C.

Claim 26

The process of claim 22 wherein said slow continuous steam introduction occurs in a downward manner.

Claim 27

A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° to -200° C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.

Claim 28

A process for producing a stable concentrated flavorful aromatic dry product from a flavor- and aroma-bearing substrate comprising: slowly and continuously passing wet steam into a zone containing an aroma- and flavor-bearing substrate in a manner which avoids flooding said zone and while said zone is held at an absolute pressure of from about 0.1 mm to 200 mm of mercury, thereby to provide a continually moving interface between dry and wetted particles of said substrate; prior to the reaching of said moving interface to the end of said zone and the emergence of a liquid flavor concentrate fraction from said zone, collecting an aroma- and flavor-containing frost fraction by condensing aroma and flavor bodies removed from said substrate at a temperature of from about -20° to -200° C; combining said aroma- and flavor-containing frost fraction with a solution of solids selected from the group consisting of proteins and carbohydrates; freezing the resulting mixture; and freeze drying.