FIELD: food industry.
SUBSTANCE: method provides preparation of an aromatic fraction from roast and ground coffee or a coffee extract, the said aromatic fraction reacts with oil to remove undesirable aromatic compounds including furans, pyrroles and/or thiols and combination of the aromatic fraction from which the undesired compounds are removed with a food composition or a beverage composition to produce an aromatic food product or beverage.
EFFECT: invention allows to obtain food products and beverages with an improved flavour, with more pronounced coffeeiness and less pronounced woody and rubbery notes.
14 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF POWDERED COFFEE DRINK PRODUCTION | 2014 |
|
RU2709654C2 |
| COFFEE AROMA-CONTAINING COMPONENT AND METHOD OF ITS PREPARATION | 2002 |
|
RU2326550C2 |
| FOODSTUFF | 2002 |
|
RU2300902C2 |
| METHOD FOR STABILIZATION OF BEVERAGE-FLAVORING COMPONENT | 2002 |
|
RU2300903C2 |
| COFFEE EXTRACTION PROCESS AND COFFEE PRODUCT | 2019 |
|
RU2787218C1 |
| METHOD FOR EXTRACTING OF AROMATIC COMPONENTS FROM COFFEE AND AROMATIZED INSTANT POWDERED COFFEE (VERSIONS) | 1999 |
|
RU2216194C2 |
| COFFEE PRODUCT | 2006 |
|
RU2404671C2 |
| COFFEE COMPOSITION AND METHOD | 2019 |
|
RU2802655C2 |
| COFFEE BEAN PARTICLES | 2017 |
|
RU2759606C2 |
| ARABINOGALACTAN ISOLATED FROM COFFEE | 2005 |
|
RU2360427C2 |
