Patent ID: 7976887

Claim:
A method of extracting volatile components applicable for a food or drink by which volatile components are obtained by super heated steam extraction of tasty materials including roasted coffee beans or tea leaves following tea manufacturing, the method comprising: directing super heated steam produced from deoxygenated water into contact with the tasty material including roasted coffee beans or tea leaves following tea manufacturing, wherein the directing is carried out within a sealed container under an inert gas atmosphere; recovering the super heated steam after said directing of said super heated steam, wherein the super heated steam extraction is carried out using the super heated steam that is set to a temperature higher than 140° C. but no higher than 500° C., wherein a steam flow rate of 0.3 to 30 kg/h is used per 1 kg of tasty material, wherein said directing of said super heated steam is carried out for 5 to 30 minutes, wherein a recovery rate of the volatile components by the super heated steam extraction is 0.01 to 10% by weight as a solid with respect to the tasty material, and wherein the super heated steam is used at normal pressure; obtaining an aqueous extract by water extraction of the tasty material following the super heated steam extraction; and mixing the aqueous extract and the volatile components.