| 摘要 |
PURPOSE:To obtain a processed coffee product having improved taste and flavor of coffee and preservability of oil and fat, by converting the water extract of coffee beans and oil and fat into an O/W-type emulsion. CONSTITUTION:Roast coffee beans are extracted with hot water until the concentration of the extracted matter reaches >=4%. The extract liquid is mixed with oil and fat and emulsified in the presence of sugars, sugar alcohols, dairy products, emulsifiers, stabilizers, flavors, pigments, etc. to obtain the objective processed coffee product. The amount of the oil and fat is about >=50pts. per 100pts. of the extracted matter. |
