Process for the preparation of full flavored fruit concentrates

Claim 1

THE PROCESS COMPRISING STRIPPING A NOR POMACEOUS FRUIT JUICE OF VOLATILE FLAVOR CONSTITUENTS BY SUBJECTING THE JUICE TO PARIAL VAPORIZATION BY HEATING AT ATMOSPHERIC PRESSURE; SEPARATING THE VAPORIZED PORTION CONTAINING A MAJOR PROPORTION OF THE VOLATILE FLAVORS FROM THE UNVAPORIZED PORTION OF THE JUICE; PASSING THE VAPORS THROUGH A FRACTIONATING COLUMN; CONDENSING THE VOLATILE FLAVOR BY COOLING; RECYCLING PART OF THIS COOLED CONDENSATE TO THE FRACTIONATING COLUMN TO CONDENSE THE WATER VAPORS THEREIN; REMOVING ANOTHER PART OF SAID CONDENSED VOLATILE FLAVORS, WHICH PART FORMS A FIRST ESSENCE; DEPECTINIZING THE UNVAPORIZED PORTION OF THE JUICE, WHICH IS STRIPPED JUICE; CONCENTRATING THE DEPECTINIZED JUICE BY EVAPORATION UNDER REDUCEDNSING PRESSURE TO FORM A JUICE CONCENTRATE; CONDENSING THE RESULTANT VAPORS TO FORM A LIQUID DISTILLATE; HEATING THE DISTILLATE TO VAPORIZE PART OF IT; SEPARATING THE VAPORIZED PORTION AND FORMING A SECOND LIQUID ESSENCE THEREFROM BY FRACTIONATION, CONDENSATION, AND RECYCLING OF CONDENSATE TO THE FRACTIONATION AS AFORESAID; AND THE SAID JUICE FIRST ESSENCE, SECOND ESSENCE, AND THE SAID JUICE CONCENTRATE TO FORM A JUICE CONCENTATE OF FULLER FLAVOR.