| 摘要 |
<p>Solid coffee extract derived from the aqueous extract of roasted coffee beans is heated to not less than about 155 °C for less about 20 minutes to form a coffee extract melt. The coffee extract melt contains increased amounts of flavor compounds, aroma compounds, carbon dioxide gas and color compounds. The coffee extract melt, gasified as a consequence of the heating step with carbon dioxide and having a foamy appearance, is quickly cooled to form a solid gasified coffee foam. The solid gasified coffee foam can be reduced into water soluble particles of improved solid coffee extract suitable for use as an instant/soluble coffee product. The instant/soluble coffee product is a high-yield product such that less of the coffee product by weight can be reconstituted to make a single cup of an instant/soluble coffee beverage. The high-yield instant/soluble coffee product has an enhanced coffee aroma which reduces or obviates the need to separately aromatize the product prior to or during packaging.</p> |
