| abstract |
PURPOSE: To obtain a method for preparing a fermented coffee drink, capable of fermenting yeast without being influenced by a polyphenol component and consequently providing a coffee drink having a comfortable refreshing feeling and improved flavor. n CONSTITUTION: An extracted solution of coffee is blended with a saccharide, made into 6-15% dextrose equivalent, inoculated with yeast and fermented. n COPYRIGHT: (C)1992,JPO&Japio |