Improvements in process for obtaining clear extracts from semi-liquid mixtures

摘要

552,896. Food extracts; beverages. MORGANTHALER, M. R., and INREDECO, Inc. Oct. 21, 1941, No. 13518. [Classes 14 (ii), 49 and 129] Clear aqueous extracts of vegetables, fruit, cocoa, meat, raw sugar, vitamins, spices &c. are obtained by converting the material into a pasty mass with gelatinized starch, freezing the mixture, thawing it, and mechanically separating the liquid, as by a centrifuge, sufficient starch being used to retain substantially all the solid particles during separation. The extracts which contain all or most of the mineral salts, vitamins, and aromatic and flavouring substances of the original material may be used as beverages or in soups. The residue consisting of edible material and starch may be treated with malt and added to other foodstuffs. Materials, such as cocoa, almonds and nuts, which swell when soaked in water are treated with an active malt solution before mixing with starch. Cereals, such as wheat, tapioca and sago, may be used instead of pure starch. Second and further extracts may be made from the residue, and added to the first extract if desired.