COFFEE FLAVOR AND UTILIZATION THEREOF

PURPOSE:To obtain a coffee flavor in which fresh and mellow aroma can always be enjoyed in drinking coffee, by sealing aromatic and tasting components separated and recovered from roasted coffee in an emulsifying and dispersing agent. CONSTITUTION:Roasted coffee is extracted with carbon dioxide, pre...

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Bibliographic Details
Main Authors INATA SHIYOUSHICHIROU, OGASAWARA JOJI, TAKAHASHI SHOICHI, TSUBAKIMOTO GIICHI, NOUCHI REIKICHI
Format Patent
LanguageEnglish
Published 25.06.1988
Subjects
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To obtain a coffee flavor in which fresh and mellow aroma can always be enjoyed in drinking coffee, by sealing aromatic and tasting components separated and recovered from roasted coffee in an emulsifying and dispersing agent. CONSTITUTION:Roasted coffee is extracted with carbon dioxide, preferably in a subcritical or supercritical state to separate and recover aromatic and tasting components, which are then emulsified and dispersed by using a food surfactant or water-soluble low-molecular weight peptide, e.g. enzyme hydrolyzate of fishes, shellfishes, animal.fowl meats, algae or vegetable proteins, etc., or enzymic hydrolyzate of extraction residue of roasted coffee after extracting coffee flavor, etc., and, if necessary, and extender is added to provide a coffee flavor. The resultant coffee flavor is then added to instant coffee, canned coffee and all other coffee products.
Bibliography:Application Number: JP19860302648