PROCESS FOR THE AROMATIC PREPARATION OF INGREDIENTS FROM ANY NATURAL FOOD COMPONENT CONTAINED IN A SINGLE CAPSULE FOR STANDARD PERCOLATION APPARATUS

摘要

Universal process for the aromatic preparation of ingredients derived from any natural food component, suitable for being introduced into a standard percolator on the market using doses, for the purpose of providing sauce bases or making hot drinks, while concentrating and preserving the qualities initial organoleptics and long-term storage capacity, characterized by: - a preparation by type of ingredient consisting of: a first step leading to the sorting of the component separating the noble parts or waste, a second stage of preparation of the noble parts, a third stage of treatment of the waste which undergoes a preparation by evapo-expansion action separating the volatile aromatic compounds which are then reintroduced into the powder resulting from the dry materials, a fourth stage of assembly of the liquid concentrated part with the flavored micronized powder , - an assembly of several components having undergone preparation by type ingredient.