http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-925072-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 1959-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1963-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-925072-A |
| titleOfInvention | Beverage flavors and process for their production |
| abstract | A beverage flavour resembling in flavour and aroma chocolate, coffee, tea and the like, is produced by heating in a vessel a hydrous mixture of a yeast and a saccharide to achieve rapidly an elevated temperature of at least 350 DEG F., enclosing the gaseous constituents developed to maintain the hydrous condition, maintaining the conditions for a holding period sufficient to develop flavour and, upon development, rapidly reducing the temperature of the reaction liquor to a temperature at which flavour development is arrested. The flavour employed either alone or in combination with other flavour and aroma constituents, such as astringency and bitterness factors, has an aroma and taste suitable for beverages, food products, icings, confections and candy. The term "saccharide" is defined as a reducing sugar or saccharide capable of reducing Fehling's solution to give cuprous oxide, or any saccharide and other material which provides a reducing saccharide under the conditions of reaction; many specific examples are given. The reaction mixture may include a suitable amount of calcium carbonate or other buffering agent (specified), so that the flavour solution shall have a pH within the preferred range of 4.5 to 5.2, whereby curdling of cream to which it may be added, is avoided. According to an example, 180 g. dried brewers' yeast, 100 g. corn syrup solids and 500 ml. water were thoroughly mixed and then placed in a 2-litre reaction autoclave. The reaction mixture was brought to the atmospheric boiling point, the autoclave was then sealed, and the reactants were heated with continuous agitation to 350 DEG F. in 25 minutes and to 402 DEG F. in an additional 5 minutes; this was followed by immediate quenching to 150 DEG F. within 5 minutes and reduction to room temperature in a total time of 14 minutes. The reaction liquor was filtered, and the filtrate was diluted to form an aqueous solution of 2% solids concentration. In other examples there were reacted compositions containing: wheat bran, dried brewers' yeast and corn syrup solids; dried brewers' yeast and gum tragacanth, yeast nucleic acid or glucuronic acid, and in a further example a small proportion of vanillin was included in the composition. Specification 925,071 is referred to. |
| priorityDate | 1958-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.