Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly...
Patent
1994-03-29
1995-05-23
Golian, Joseph
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
426594, 426494, A23F 548
Patent
active
054179939
ABSTRACT:
A method for producing a coffee aroma component is disclosed, which comprises the steps of feeding an aqueous solution containing from 10 to 80% by weight of ethanol and an inert gas into roasted and milled coffee beans heated to 80.degree. to 20.degree. C., contacting the mixture with the coffee beans, and then condensing and collecting a volatile aroma component evolving from the coffee beans. According to the present invention, the preferable aroma of fresh milled coffee beans after roasted can be perfectly collected. Further, the method of the present invention requires neither any complicated apparatus nor any special conditions. Namely, this method can be easily and inexpensively embodied. Further, it is an advantageous method from an industrial viewpoint. The coffee aroma component obtained by the method of the present invention suffers from little change in aroma during the processing and over prolonged storage. When added to coffee, coffee drinks, other foods and luxury foods, therefore, this coffee aroma component can improve and enrich the qualities of the aroma. Thus it is highly expected that the commercial values of these products can be elevated thereby.
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N. Imura, et al., Nippon Shokuhin Kogyo Gakkaishi, vol. 39, No. 11, pp. 1030-1037 (1992).
Matsuda Hiroshi
Takano Masashi
Golian Joseph
Takasago International Corporation
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