| abstract |
A food to be extracted and/or pressed is fed into a colloid mill or a twin-screw extruder and, immediately after milling and/or simultaneously with milling, a cold solvent (for example, water or milk at -3 to 50°C) is added thereto. After treating the food with the extruder, the cake is eliminated to give an extract and/or a press juice. After milling a subject food (for example, coffee, green tea, black tea, herb tea, wild herb tea, Chinese herb tea, cocoa, vanilla, fruits or vegetables, either as a single material or a combination thereof), an extract or a press juice can be quickly and highly efficiently obtained at a low temperature in a manner appropriate for the mass production without any worsening in flavor due to oxidation after milling, etc. Compared with the existing extraction/pressing methods such as the cold extraction method with a need for a long time, the above method is much advantageous from the viewpoints of improving flavor and economics. In case of tea drinks, for example, useful components are suspended and the vivid color tones characteristic to individual teas can be maintained over a long time. |