WRSATZ COFFEE INKA AND ROASTED CHICORY AS TASTE AND FRAGRANCE IMPROVING AS WELL AS COLOUR CORRECTING ADDITIVE FOR USE IN OBTAINING ARTICLE OF FOOD, ESPECIALLY THOSE WITHOUT ADDITION OF SUGAR AND EMPLOYING CONDENSED FRUIT JUICES, POWDERED FRUIT CONCENTRATES AND FAT-FREE MILK POWDER

摘要

1. A method for improving taste, aroma and colour of food products such as: apple-coffee syrup, fruit wines and branded vodkas, produced without sugar, characterised in that into the content of these food products the cereal coffee Inka is added at the amount of 0.01-80g per 1 dm3 or the roasted chicory at the amount of 0.01-50g per 1 dm3. 2. A method for improving taste, aroma and colour of food products such as: apple-coffee syrup, fruit wines and branded vodkas, produced with sugar, characterised in that into the content of these food products the cereal coffee Inka is added at the amount of 0.01-40g per 1 dm3 or the roasted chicory at the amount of 0.01-26g per 1 dm3.