Abstract: The object of the present invention is to provide a coffee aroma-containing composition which can achieve such aromatic and good flavor as one obtained immediately after extraction in industrially produced coffee extracts and coffee beverages. The coffee aroma-containing composition is obtained by addition of a liquid to ethyl isovalerate-containing roasted coffee beans, wet-grinding of them to prepare slurry, and stripping of aroma components from the slurry.

Abstract: The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: The present invention provides a method for producing a chocolate drink having a smooth texture in the mouth without graininess, a refreshing aftertaste and also an excellent and rich flavor. More specifically, the present invention provides a method for producing a chocolate drink, which comprises the step of extracting cacao nibs with water and the step of removing insoluble solids from the extract, wherein the liquid temperature in both steps is set at a temperature higher than the melting point of cacao fat/oil. Thus, the present invention enables the provision of cacao fat/oil-rich chocolate drinks, in which the formation of precipitates is inhibited and no solidification of cacao fat/oil occurs during storage. The chocolate drinks have a smooth texture in the mouth without graininess, a refreshing aftertaste, and also an excellent flavor.

Abstract: A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.

Abstract: The present invention provides an economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk component as the main raw materials; comprising adding a strongly basic substance and/or basic amino acid to coffee component and conducting the heat sterilization after milk component is admixed to the coffee component; whereby coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of much smaller amount of emulsifier and thickening agent.