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Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component
Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component
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机译：从美味材料中提取挥发性成分的方法，挥发性成分以及含有该挥发性成分的食品和饮料
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摘要
Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.
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