| 摘要 |
Soluble coffee having a nut- and salad-flavor was prepd. Thus, a fried and ground coffee mixt. contg. Robustas sp. and Milds sp. was extd. with 180≦̸C water (yield=42.7%, conc. of the solid powder=17.1 wt.%). The ext. soln. was concentrated at 31≦̸C and 97mmHg in an evaporator, which was maintained at 1.7˜10≦̸C to minimize a loss of flavor components. The resulting condensate was sent to an another evaporator, which was maintained at 339mmHg, to give a soluble coffee product.
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