| 摘要 |
PURPOSE:Coffee extract is subjected to freeze-concentration, whipped by blowing air into at low temperature to give coffee concentrate which keeps the intrinsic good flavors and tastes of regular coffee without their deterioration even after storage for a long period of time. CONSTITUTION:Roasted, roughly crushed coffee beans are extracted in a usual manner, and its concentration is adjusted to 10-25%. The extract is subjected to freeze-concentration containing cryohydrate aging so that the concentration becomes 28-40%. The concentrate is whipped by blowing air or an inert gas into under stirring at low temperature (-5--10 deg.C) until the overrun reaches over 10%. The resultant coffee concentrate can be readily served for consumers with quite the same smell and taste as those of regular coffee without deterioration, even after storage for a long period of time. Moreover, it can serve very savory black coffee.
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