Process for producing carbonated coffee drink

Claim 1

A process for preserving the natural body, taste and flavor of packaged freshly brewed coffee liquid without removing or degrading the colloidal material present therein which comprises preparing an aqueous coffee extract from roasted and ground coffee beans, adding to and dispersing in said coffee extract an effective amount of a propylene glycol fatty acid ester as an anti-foaming agent or a mixture of said propylene glycol fatty acid ester and a second anti-foaming agent selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, and silicone resin; carbonating said coffee extract by impregnating the same with carbon dioxide under pressure and packaging said carbonated coffee extract in a sealed container; said amount being effective to reduce the foaming when said container is opened.