香味の優れたコーヒーエキスの製造法及びこれを含む飲食品
- 专利权人:
- ケミ・コム・ジャパン株式会社
- 发明人:
- 石川 良次,井上 勇
- 申请号：
- JP2008155872
- 公开号：
- JP4925015B2
- 申请日:
- 2008.06.13
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a coffee essence that improves an off-flavor, enhances palatability, has heat resistance, represents a delicate nuance caused by difference in variety and roasting of coffee bean, sufficiently makes the best use of taste essential to coffee, excellent spread, flavor feeling, excellent flavor and reduced wood vinegar taste: and to provide a beverage and a food containing the same.
SOLUTION: The coffee essence is produced by extracting a coffee raw material with warm water to recover an extracted solution, steam distilling a coffee raw material, which is different from the coffee raw material and treated with an alkali solution, at two stages at 80-120°C and at 130-150°C, recovering each of the obtained distillates, and mixing the extracted solution with the distillates, mixing the extracted solution, the distillates and an extract obtained by extracting the steam distillation residue or mixing the distillates with the extract obtained by extracting the steam distillation residue. Consequently, a beverage essence having excellent spread, enhanced flavor and taste, enhanced qualities of flavor in good balance and reduced wood vinegar taste is obtained.
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- 来源网站：
- 中国工程科技知识中心
