초록 ▼

Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitr

Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

대표청구항 ▼

[ What is claimed is:] [9.] A cocoa aroma/cocoa flavor composition prepared by a process which comprises:cooling least two cooling zones a cocoa aroma-containing gas which includes aldehydes, water, and acetic acid to condense a portion of the water and substantially all of the acetic acid;removing

[ What is claimed is:] [9.] A cocoa aroma/cocoa flavor composition prepared by a process which comprises:cooling least two cooling zones a cocoa aroma-containing gas which includes aldehydes, water, and acetic acid to condense a portion of the water and substantially all of the acetic acid;removing the condensed water and acetic acid from the gas to produce a cocoa aroma gas which comprises an aldehyde mixture of 2-methyl propanal, 3-methyl butanal, and 2-methyl butanal and which is substantially free of acetic acid; andrecovering the cocoa aroma-containing gas as the cocoa aroma/flavor composition.