METHOD OF EXTRACTING VOLATILE COMPONENT FROM TASTY MATERIAL, THE VOLATILE COMPONENT AND FOODS AND DRINKS CONTAINING THE VOLATILE COMPONENT

摘要

A volatile component which is obtained by vapor extraction of a tasty material. As the tasty material, use is made of roasted coffee beans or processed tea leaves. The vapor extraction is a treatment which is carried out by contacting the tasty material with vapor and then collecting the thus contacted vapor. As the vapor, use is made of saturated steam or overheated steam and overheated steam is preferred. It is favorable to use coffee beans obtained by roasting green coffee beans with the use of overheated steam. Foods and drinks containing the above- described volatile component, preferably together with a water-extract of the tasty material.