To obtain an aromatizing titer having a light top flavor specific to a coffee and sufficient for using as an aromatizing material easily by bringing the flavor component of a roasted coffee into contact with an ion exchange material.
This method for producing a coffee flavor is provided by passing an aqueous solution or a water-containing water-miscible organic solvent solution containing a flavor component of a roasted coffee through an ion exchange material consisting of preferably a porous type weakly acidic cation exchanging resin or a porous type weakly basic ion exchange resin for adsorbing the flavor component, then desorbing the adsorbed component by using a preferably desorbing liquid having a lower polarity than that of water and concentrating to be able to obtain selectively an excellent flavor specific to the roasted coffee and characteristic flavor other than the roasted flavor as a highly concentrated coffee flavor and concentrate and collect an original just milled flavor of coffee.
KURITA KEN
SASAKI NORITSUGU
HASEBE AKIO
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