FIELD: packing.
SUBSTANCE: invention relates to the method of obtaining coffee packs with a strong effect of the coffee aroma for many cycles of opening and closing the coffee pack. This is achieved through using solid and semi-solid matrices in the packs, combined with, at least, one aromatic fraction of coffee, which is dispersed, captured, bagged or put into the matrix.
EFFECT: matrix as per the invention is capable of slowly releasing the aromatic fraction in a controlled manner, as a result of which a strong and rich aromatic effect is achieved, which is released to the air each time the coffee pack is opened.
14 cl, 3 dwg
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|---|---|---|---|
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| FOODSTUFF | 2002 |
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