Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: The method of processing garlic for efficiently forming Z-ajoene is provided. In the method, 100 parts by weight of water is added to 100 parts by weight of garlic bulbs, the garlic is mashed and the mashed garlic, or the juice extracted therefrom, is brought into contact with edible oil. The pH value of mashed garlic, or the juice extracted therefrom, is approximately adjusted to neutral, or between about 6 and 8. After edible oil is added to and mixed with garlic, or the juice extracted therefrom, the mixture is incubated between 0.degree. C. and 50.degree. C., and Z-ajoene is formed in oil.

Abstract: A method of manufacturing roasted coffee beans which comprises the steps of roasting coffee beans and rapidly cooling the roasted beans to -17.degree. C. or lower within 3.5 minutes after the roasting. If ground coffee beans are desired, an additional step of grinding the cooled roasted beans at a temperature of 20.degree. C. or lower is carried out. The above method effectively slows down the process of flavor deterioration and provides rich-flavored coffee beans without requiring a complex, expensive freezing apparatus or coolant.