DE1692249C3 - Process for reducing the chlorogenic acid content in green coffee beans - Google Patents
Process for reducing the chlorogenic acid content in green coffee beansInfo
- Publication number
- DE1692249C3 DE1692249C3 DE1967H0063466 DEH0063466A DE1692249C3 DE 1692249 C3 DE1692249 C3 DE 1692249C3 DE 1967H0063466 DE1967H0063466 DE 1967H0063466 DE H0063466 A DEH0063466 A DE H0063466A DE 1692249 C3 DE1692249 C3 DE 1692249C3
- Authority
- DE
- Germany
- Prior art keywords
- chlorogenic acid
- coffee beans
- green coffee
- reducing
- acid content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A23F5/18—Removing unwanted substances from coffee extract
- A23F5/185—Removing unwanted substances from coffee extract using flocculating, precipitating, adsorbing or complex-forming agents, or ion-exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Solid-Sorbent Or Filter-Aiding Compositions (AREA)
Description
Die Erfindung betrifft ein Verfahren zur Verminderung des Chorogensäuregehaltes in Rohkaffeebohnen.The invention relates to a method for reducing the chorogenic acid content in green coffee beans.
Es gibt viele Menschen, die magenempfindlich sind und nach dem Genuß von Kaffee Magenschmerzen bekommen. Die Chlorogensäure gilt u.a. als Ursache der Unbekömmlichkeit von Kaffee bei Personen, die magen- und darmempfindlich sind. Seit Jahrzehnten wird deshalb bereits nach einem brauchbaren Weg gesucht, um Chlorogensäure, die in Kaffeebohnen zu 4% enthalten ist, zu vermindern, vgl. Trill ich, »Rösten und Röstwaren« (1934), Seiten 228 und 229.There are many people who have sensitive stomachs and have stomach pain after drinking coffee receive. The chlorogenic acid is one of the reasons why coffee is unpalatable for people who are sensitive to stomach and intestines. For decades, therefore, a useful way has been found sought to reduce chlorogenic acid, which is 4% in coffee beans, see Trill I, "Roasting and Roasted Products" (1934), pages 228 and 229.
Aus der GP-PS 8 67 613 ist es bekannt. Gerb- und Bitterstoffe, wie Leucoanthocyanine, aus Getränken, z. B. Bier, Wein und Fruchtsäften, durch Behandeln mit Polyamidpulver zu entfernen. Die Filtration ist jedoch mit Nachteilen verbunden, da die Absetzgeschwindigkeit des Polyamidpulvers gering ist und die Filterplatten alsbald verstopfen. Diese Nachteile sollen gemäß FR-PS 13 68 541 durch die Verwendung von Polyamidfeinfasern überwunden werden. Polyamidfeinfasern sollen sich besser zur Klärung und Geschmacksverbesserung von Gerbstoffe enthaltenden Getränken als Polyamidpulver eignen. Als spezielle Anwendungsform für Filterpapiere und Filterschichten aus Polyamidfeinfasern wird die Geschmacksverbesserung von Kaffee- und insbesondere Teeaufgüssen angeführt. Es ist dort nicht erwähnt, daß man in dieser Weise Chlorogensäure aus dem Kaffeeaufguß entfernen kann. Das Verfahren hat den Nachteil, daß dabei auch die typischen Röstprodukt-Geschmacksstoffe entfernt werden.It is known from GP-PS 8 67 613. Tanning and Bitter substances, such as leucoanthocyanines, from beverages, e.g. B. beer, wine and fruit juices by treating with Remove polyamide powder. However, the filtration is associated with disadvantages, since the settling rate of the polyamide powder is low and the filter plates clog up immediately. These disadvantages should according to FR-PS 13 68 541 can be overcome by using fine polyamide fibers. Polyamide fine fibers are supposed to better for clarifying and improving the taste of beverages containing tannins than polyamide powder suitable. As a special form of application for filter papers and filter layers made of fine polyamide fibers the improvement of the taste of coffee and especially tea infusions is stated. It is there does not mention that chlorogenic acid can be removed from the coffee infusion in this way. The procedure has the disadvantage that the typical roasted product flavors are also removed.
Die FR-PS 13 08 673 betrifft die Entfernung von Alkaloiden aus Tabak, ohne daß andere, erwünschte Inhaltsstoffe gleichzeitig entfernt werden. Hierzu behandelt man den Tabak mit einem organischen Lösungsmittel, das gesättigt ist an denjenigen Inhaltsstoffen des Tabaks, die man im Tabak belassen will, aber eine »Sättigungslücke« in bezug auf Alkaloide aufweist In dieser Weise extrahiert man nur die Alkaloide aus dem Tabak, nicht aber die anderen Inhaltsstoffe, die man ι ο im Tabak belassen möchte.The FR-PS 13 08 673 relates to the removal of alkaloids from tobacco, without other, desired Ingredients are removed at the same time. To do this, the tobacco is treated with an organic one Solvent that is saturated with those ingredients of tobacco that you want to leave in the tobacco, but has a "saturation gap" with respect to alkaloids. In this way, only the alkaloids are extracted the tobacco, but not the other ingredients that you ι ο want to leave in the tobacco.
Gegenstand der Erfindung ist ein Verfahren zur Verminderung des Chlorogensäuregehaltes in Rohkaffeebohnen, das dadurch gekennzeichnet ist, daß man grüne Kaffeebohnen mit einem gesättigten wäßrigen Extrakt aus grünen Kaffeebohnen, dem Chlorogensäure mit aktiviertem Polyamidpulver entzogen wurde, in Berührung bringt und die an Chlorogensäure verarmten grünen Kaffeebohnen von dem Extrakt trennt.The invention relates to a method for reducing the chlorogenic acid content in green coffee beans, which is characterized in that one green coffee beans with a saturated aqueous Green coffee bean extract, from which chlorogenic acid has been removed with activated polyamide powder, in Brings contact and separates the chlorogenic acid-depleted green coffee beans from the extract.
Die Aktivierung des verwendeten Polyamidpulvers erfolgt in bekannter Weise.The polyamide powder used is activated in a known manner.
10 kg Rohkaffee wurden durch Dämpfen aufgeschlossen und auf einen Wassergehalt von 40 bis 45% gebracht 251 einer 13% Feststoff enthaltenden Rohkaffee-Extraktlösung, deren Chlorogensäuregehalt zuvor durch Behandlung mit 12 kg aktiviertem Polyamidpulver von 3,9% auf 2,0% vermindert worden war, wurden 4 Stunden mit dem aufgeschlossenen Rohkaffee bei 8O0C in Berührung gebracht.10 kg of green coffee were digested by steaming and brought to a water content of 40 to 45% of a green coffee extract solution containing 13% solids, the chlorogenic acid content of which had previously been reduced from 3.9% to 2.0% by treatment with 12 kg of activated polyamide powder 4 hours have been associated with the digested raw coffee at 8O 0 C into contact.
Nach Abtrennen der Extraktlösung wurden die behandelten Bohnen auf einen Wassergehalt von 10% getrocknet.After separating the extract solution, the treated beans were heated to a water content of 10% dried.
Die analytische Untersuchung des Rohkaffees ergabThe analytical examination of the green coffee showed
%, bezogen auf% based on
TrockenmasseDry matter
gchaltgchalt
%, bezogen auf% based on
TrockenmasseDry matter
23,726.3
23.7
3,76.2
3.7
i i
i
Nach BehandlungBefore treatment
After treatment
Demnach wurde eine 40%ige Verminderung des Chlorogensäuregehalts im Rohkaffee erzielt.According to this, a 40% reduction in the chlorogenic acid content in the green coffee was achieved.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1967H0063466 DE1692249C3 (en) | 1967-07-31 | 1967-07-31 | Process for reducing the chlorogenic acid content in green coffee beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1967H0063466 DE1692249C3 (en) | 1967-07-31 | 1967-07-31 | Process for reducing the chlorogenic acid content in green coffee beans |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE1692249A1 DE1692249A1 (en) | 1971-05-13 |
| DE1692249B2 DE1692249B2 (en) | 1977-09-22 |
| DE1692249C3 true DE1692249C3 (en) | 1978-05-24 |
Family
ID=7162322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1967H0063466 Expired DE1692249C3 (en) | 1967-07-31 | 1967-07-31 | Process for reducing the chlorogenic acid content in green coffee beans |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE1692249C3 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH633165A5 (en) * | 1978-09-14 | 1982-11-30 | Nestle Sa | PROCESS FOR DEACIDIFYING COFFEE EXTRACT AND DEACIDIFIED EXTRACT OBTAINED. |
| CH637809A5 (en) * | 1979-04-18 | 1983-08-31 | Nestle Sa | PROCESS FOR DEACIDIFYING COFFEE EXTRACT AND DEACIDIFIED EXTRACT OBTAINED. |
| EP0666033B1 (en) * | 1994-02-03 | 1997-10-22 | Kraft Foods, Inc. | Process for decaffeinating aqueous caffeine-containing green coffee extracts |
| EP2601844B1 (en) * | 2011-12-05 | 2015-10-21 | Plantextrakt GmbH&Co. Kg | Method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) |
| US11324244B2 (en) | 2013-07-03 | 2022-05-10 | Conopco Inc. | Potato derived flavour enhancing composition and method for the manufacture thereof |
-
1967
- 1967-07-31 DE DE1967H0063466 patent/DE1692249C3/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE1692249B2 (en) | 1977-09-22 |
| DE1692249A1 (en) | 1971-05-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) |