AGENT FOR KEEPING TASTE AND FLAVOR OF COFFEE EXTRACT LIQUID AND PREPARATION OF COFFEE EXTRACT LIQUID HAVING STABLE TASTE AND FLAVOR

摘要

PURPOSE:To keep the taste and flavor of coffee extract liquid by adding a specific amount of water to chicken egg albumen, stirring the mixture, preparing a non-thermocoagulable albumen e.g. by the separation and removal of coagulated proteins participating in thermal coagulation and adding the non- thermocoagulable albumen to a coffee extract liquid. CONSTITUTION:Albumen of chicken egg is mixed with =3 times volume (based on the albumen) of water which may contain =3% of ethyl alcohol and the mixture is stirred. The coagulated proteins participating in the thermal coagulation are separated and removed from the system and the remained mixture is further heat-treated preferably at =80 deg.C to obtain a nonthermocoagulable albumen. The produced albumen is added to a coffee extract liquid as a taste and flavor-keeping agent and the precipitate is removed to obtain a coffee extract liquid having stable taste and flavor.