COFFEE FLAVOUR MODIFICATION PROCESS

摘要

A method for modifying the flavor of coffee of Robusta and Arabica quality and the coffee raw beans prepared by the method are provided to reduce the undesired flavor without the introduction of processed by-product and the decrease of desired flavor. A method for modifying the flavor of coffee comprises the steps of contacting the dried or pre-wetted coffee raw beans with water or the treated extract to extract it so as to allow the soluble solid part to be about 4-40 wt%; directly or indirectly treating it with heat at about 170-250 deg.C for about 10-360 sec to decrease the pH of an extract by about 0.2-1.2 pH unit in case of Robusta coffee or by about 0.5-2.0 pH unit in case of Arabica coffee; and mixing the soluble solid part in the treated extract with the extracted coffee raw beans and drying the raw beans if the coffee raw beans are extracted with water.