Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component
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United States of America Patent
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Jul 12, 2011
Grant Date -
Jan 4, 2007
app pub date -
Nov 2, 2004
filing date -
Nov 6, 2003
priority date (Note) -
In Force
status (Latency Note)
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Abstract
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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