| 摘要 |
PURPOSE:Steam and/or inert gas are passed through a crushed powder of roasted coffee and the resultant gas phase containing the titled volatile substances is collected by passing through a solution of the Maillard reaction products and/ or caramel, thus enabling easy and efficient collection of the titled substance. CONSTITUTION:Steam and/or inert gas are passed through crushed powder of roasted coffee beans to vaporize the volatile coffee flavors and the vapor phase containing them is introduced into a solution of the Maillard reaction product and/or caramel which is in the acidic pH range of less than 5 to collect the flavors. The process according to the present invention can capture the light preceding smell, sweet taste and good body of roasted coffed without deterioration. The Maillard reaction product is obtained by reaction between aminoacids such as glycine, alanine or lysine and saccharides in the presence of water or glycerol. |
