JPH0220249A - Method for decaffeinating raw coffee bean - Google Patents
Method for decaffeinating raw coffee beanInfo
- Publication number
- JPH0220249A JPH0220249A JP16893788A JP16893788A JPH0220249A JP H0220249 A JPH0220249 A JP H0220249A JP 16893788 A JP16893788 A JP 16893788A JP 16893788 A JP16893788 A JP 16893788A JP H0220249 A JPH0220249 A JP H0220249A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- green coffee
- ethyl alcohol
- water
- caffeine
- 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.)
- Granted
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 109
- 238000000034 method Methods 0.000 title claims abstract description 66
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 76
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 64
- 235000019441 ethanol Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000007864 aqueous solution Substances 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 14
- 239000012046 mixed solvent Substances 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims description 31
- 230000008569 process Effects 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 36
- 229960001948 caffeine Drugs 0.000 abstract description 36
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 36
- 235000016213 coffee Nutrition 0.000 abstract description 32
- 235000013353 coffee beverage Nutrition 0.000 abstract description 32
- 239000004480 active ingredient Substances 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000003925 fat Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 238000010828 elution Methods 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 239000003960 organic solvent Substances 0.000 description 14
- 238000003809 water extraction Methods 0.000 description 12
- 239000000284 extract Substances 0.000 description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 description 10
- 238000007796 conventional method Methods 0.000 description 10
- 230000006866 deterioration Effects 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 238000000638 solvent extraction Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 235000021331 green beans Nutrition 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- XSTXAVWGXDQKEL-UHFFFAOYSA-N Trichloroethylene Chemical group ClC=C(Cl)Cl XSTXAVWGXDQKEL-UHFFFAOYSA-N 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000002269 analeptic agent Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002484 inorganic compounds Chemical class 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- UBOXGVDOUJQMTN-UHFFFAOYSA-N trichloroethylene Natural products ClCC(Cl)Cl UBOXGVDOUJQMTN-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Extraction Or Liquid Replacement (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明はコーヒー生豆からカフェインを除去する脱カフ
エイン法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a decaffeination method for removing caffeine from green coffee beans.
(従来技術)
カフェインはコーヒー、紅茶、緑茶などに含まれていて
人体に及ぼす生理作用は古くから知られており、興奮剤
や利尿剤あるいは強心剤として用いられている。ところ
がカフェインのこのような性質は睡眠の妨げとなった9
、心臓に疾患のある人にとってはむしろ有害な作用を及
ぼすことになるため、最近コーヒーからカフェイン全除
去した脱カフエインコーヒーが好まれる傾向にあり、コ
ーヒー豆からカフェインを除去する脱カフエイン法がい
くつか知られている。(Prior Art) Caffeine is contained in coffee, black tea, green tea, etc., and its physiological effects on the human body have been known for a long time, and is used as a stimulant, diuretic, or cardiotonic agent. However, these properties of caffeine interfered with sleep9.
, it can actually have a harmful effect on people with heart disease, so in recent years there has been a trend towards preferring decaffeinated coffee, in which all caffeine has been removed from coffee. Some are known.
従来から知られている脱カフエイン法には、(1)水抽
出法、(2)有機溶媒抽出法、+31超臨界ガス法があ
る。Conventionally known decaffeination methods include (1) water extraction method, (2) organic solvent extraction method, and +31 supercritical gas method.
(1) 水抽出法
この方法はたとえば特公昭59−41692号公報で知
られているように、コーヒー生豆に水分を充分吸収させ
た後、70〜120Cの熱湯でカフェインを抽出する方
法で最も単純でコストも安いが、カフェインだけでなく
コーヒーの有効成分である蛋白質、脂肪、糖分などの相
当量を失い、熱によるタンニンの変質を伴うために1味
、色ともに悪くなる。そこで、この水抽出法で得た抽出
液に活性炭などのカフェイン吸着剤を作用させてカフェ
インを吸着除去した後、抽出物をコーヒー生豆に乾燥し
ながら吸収させる水抽出改良法が提案されている(たと
えば特公昭59−46576号公報)。この改良法によ
ればコーヒーの有効成分がある程度コーヒー生豆にもど
るためコーヒーの味を改良することができ濃度も高くで
きるが、タンニンやポリフェノール類などの成分の変質
が激しいために変色がひどく特異な味が生ずる。(1) Water extraction method This method is known, for example, from Japanese Patent Publication No. 59-41692, in which caffeine is extracted with boiling water at 70 to 120 C after green coffee beans have sufficiently absorbed water. Although it is the simplest and cheapest method, it loses not only caffeine but also a considerable amount of coffee's active ingredients such as protein, fat, and sugar, and the tannins change due to heat, resulting in a loss of taste and color. Therefore, an improved water extraction method has been proposed in which the extract obtained by this water extraction method is treated with a caffeine adsorbent such as activated carbon to adsorb and remove caffeine, and then the extract is absorbed into green coffee beans while drying. (For example, Japanese Patent Publication No. 59-46576). According to this improvement method, some of the active ingredients of coffee are returned to the green coffee beans, so the taste of coffee can be improved and the concentration can be increased.However, due to the severe deterioration of components such as tannins and polyphenols, the discoloration is severe and peculiar. A taste is produced.
(2) 有機溶媒抽出法
この方法は、たとえば特公昭59−41578号公報で
知られているように、コーヒー生豆に水分を充分吸収さ
せた後、有機溶媒(たとえばトリクロロエチレン、シク
ロールメタンfr、ト)を作用させてカフェイン全抽出
する方法である。(2) Organic solvent extraction method This method is known, for example, from Japanese Patent Publication No. 59-41578, in which green coffee beans are made to sufficiently absorb water, and then organic solvents (such as trichloroethylene, cyclomethane fr, This is a method to extract all of the caffeine by causing the action of
トリクロロエチレンなどの有機溶媒はカフェインに対す
る溶解度が高いので有効K(95X以上)脱カフエイン
ができるが、有機溶媒はカフェインばかシでなくコーヒ
ーの有効成分も除去してしまうために変質は水抽出法よ
多少ないが味覚上問題がある。またこの方法で用いる有
機溶媒は人体に有害なものが多いため、有機溶媒の残存
量はわずかでも健康上好ましいものとはいえない。そこ
でこの有機溶媒法で得た抽出液に活性炭などの吸着剤を
作用させてカフェインを吸着除去した後、残シの抽出液
をコーヒー生豆に再吸収させる有機溶媒抽出改良法が提
案されている(たとえば特公昭57−27103号公報
)。この改良法によれば、有機溶媒は拡散し易いので再
吸着後の処理がし易く再吸収させる成分の変質が少ない
が、加熱と有機溶媒処理によるコーヒー成分の変質は避
けられず、保健上の問題も依然として存在する。Organic solvents such as trichlorethylene have a high solubility for caffeine, so they can remove caffeine with an effective K (over 95X), but organic solvents not only remove caffeine but also remove the active ingredients of coffee, so deterioration can only be done by water extraction. It's not very good, but it's a problem in terms of taste. Further, since many of the organic solvents used in this method are harmful to the human body, even a small amount of residual organic solvents is not favorable for health. Therefore, an improved organic solvent extraction method has been proposed in which the extract obtained by this organic solvent method is treated with an adsorbent such as activated carbon to adsorb and remove caffeine, and then the remaining extract is reabsorbed into green coffee beans. (For example, Japanese Patent Publication No. 57-27103). According to this improved method, since the organic solvent is easily diffused, it is easy to treat after re-adsorption, and there is little deterioration of the components to be reabsorbed. Problems still exist.
(3) 超臨界ガス抽出法
この方法は、たとえば特公昭59−41377号公報で
知られるように無機化合物(多くの場合二酸化炭素)を
高圧下で臨界状態とし、充分に水を含ませたコーヒー生
豆と加熱状態(100C前後)で接触させて脱カフエイ
ンを行う方法であシ、無害で味に変化を与えない化合物
を抽出溶媒として用いることができるので上記水抽出法
やその改良法または上記有機溶媒抽出法やその改良法よ
勺はすぐれているが、加熱下で水分の活性を高めている
ためコーヒー生豆の組織を多少破壊するおそれがあると
ともに超高圧のためクロロフィルやタンニン系物質を変
質させてしまい生豆の商品価値を下げるという問題があ
る。(3) Supercritical gas extraction method This method is known, for example, from Japanese Patent Publication No. 59-41377, in which an inorganic compound (in most cases carbon dioxide) is brought to a critical state under high pressure, and coffee is extracted with sufficient water. This is a method of decaffeinating by contacting green beans in a heated state (around 100C), and since a compound that is harmless and does not change the taste can be used as an extraction solvent, it is possible to use the above-mentioned water extraction method, its improved method, or the above-mentioned water extraction method. The organic solvent extraction method and its improved methods are excellent, but since the water activity is increased under heating, there is a risk that the structure of the green coffee beans may be destroyed to some extent, and the ultra-high pressure removes chlorophyll and tannin-based substances. There is a problem in that it causes deterioration in quality and lowers the commercial value of green beans.
(発明が解決しようとする課題)
本発明は上記の点にかんがみ、コーヒーの有効成分を失
なうことなく、人体に無害な方法でコーヒー生豆から脱
カフエインする方法を提供しようとするものである。(Problems to be Solved by the Invention) In view of the above points, the present invention seeks to provide a method for decaffeinating green coffee beans in a manner that is harmless to the human body without losing the active ingredients of coffee. be.
(課題を解決するための手段)
本発明は、コーヒー生豆を水の存在下で加圧・加熱し、
その後コーヒー生豆の細胞組織を破壊しない濃度のエチ
ルアルコール水溶液に浸漬して前処理コーヒー生豆を製
造する前処理工程と、該前処理コーヒー生豆を、超臨界
状態のC02とコーヒー生豆の細胞組織を破壊しない濃
度のエチルアルコール水溶液または超臨界状態の002
と水とからなる混合溶剤と接触させてカフェインを抽出
する抽出工程と、カフェインを抽出したコーヒー生豆を
乾燥する乾燥工程からなることを特徴とするコーヒー生
豆の脱カフエイン法である。(Means for Solving the Problems) The present invention involves pressurizing and heating green coffee beans in the presence of water,
Thereafter, there is a pre-treatment process in which pre-treated green coffee beans are produced by immersing the green coffee beans in an aqueous solution of ethyl alcohol at a concentration that does not destroy cell tissue; Ethyl alcohol aqueous solution at a concentration that does not destroy cell tissue or 002 in a supercritical state
This is a decaffeination method for green coffee beans, which is characterized by comprising an extraction step of extracting caffeine by contacting with a mixed solvent consisting of coffee beans and water, and a drying step of drying the green coffee beans from which the caffeine has been extracted.
以下本発明方法を詳細に説明する。The method of the present invention will be explained in detail below.
(前処理工程)
本発明者が電子顕微鏡を用いて観察、した結果のコーヒ
ー生豆の内部の状態を第1囚に示す。(Pretreatment Step) The internal state of green coffee beans as a result of observation by the present inventor using an electron microscope is shown in the first picture.
第1図(イ)K示すように、コーヒー生豆1中のカフェ
イン2は細胞3の周囲に付着して存在している・ことを
確認した。そこでコーヒー生豆1からこのカフェイン2
を除去するためには、第1図(ロ)に示すように1外部
からアルコールを作用させ、このアルコールを細胞3内
には浸透させず細砲間にのみ浸透させることにより細胞
どうしの間隔を広げることが超臨界状態のCO2ガスに
よる脱カフエインの前処理として有効であることを確認
した。なお、従来の水抽出法、有機溶媒抽出法及び超臨
界ガス抽出法は、第1図ヒ1に示すように、外部から作
用させる水、有機溶媒または超臨界ガスを細胞3内に浸
透させ各細胞を膨潤させる手法によるものである。As shown in FIG. 1(a)K, it was confirmed that the caffeine 2 in the green coffee beans 1 was present attached to the periphery of the cells 3. Therefore, from 1 part of green coffee beans to 2 parts of this caffeine.
In order to remove this, as shown in Figure 1 (b), alcohol is applied from outside 1, and this alcohol does not penetrate into the cells 3, but only between the cells, thereby reducing the distance between the cells. It was confirmed that spreading was effective as a pretreatment for decaffeination using CO2 gas in a supercritical state. In addition, in the conventional water extraction method, organic solvent extraction method, and supercritical gas extraction method, water, organic solvent, or supercritical gas applied from the outside is permeated into the cells 3, as shown in Figure 1-1. This method is based on a method that swells cells.
第2図は本発明による脱カフエイン法を実施する前処理
装置の概略線図である。図中人はコーヒー生豆を搬送す
るベルトコンベヤ、Bはコーヒー生豆を上昇運搬するパ
ケットエレベータ、Cはバルブである。1はこれから脱
カフエインしようとするコーヒー生豆を投入する切込ホ
ッパー 2は受入れホッパー 5はコーヒー生豆から脱
カフエインする圧力容器でア夛、この圧力容器3には温
水タンク4から80〜150Cの温水が、冷水タンク5
から2〜10Cの冷水が、エチルアルコール水溶液タン
ク6から2〜60%のエチルアルコール水溶液がそれぞ
れバルブ℃、−介して供給されるようになっている。FIG. 2 is a schematic diagram of a pretreatment apparatus for carrying out the decaffeination method according to the present invention. In the figure, person is a belt conveyor that transports green coffee beans, B is a packet elevator that transports green coffee beans upward, and C is a valve. 1 is a notch hopper into which the green coffee beans to be decaffeinated are placed; 2 is a receiving hopper; and 5 is a pressure vessel for decaffeinating the green coffee beans; Hot water, cold water tank 5
From the ethyl alcohol aqueous solution tank 6, a 2 to 60% ethyl alcohol aqueous solution is supplied through valves C and -, respectively.
また圧力容器6の上部にはコーヒー生豆の投入口3a・
があり、内部には攪拌用の回転羽根3bが設けられ、下
部には取シ出しバルブ3Cが設けられている。なお7は
計量ホッパーである。In addition, at the top of the pressure vessel 6 there is an inlet 3a for green coffee beans.
A rotating blade 3b for stirring is provided inside, and a discharge valve 3C is provided at the bottom. Note that 7 is a weighing hopper.
次に、上記前処理装置を用いてコーヒー生豆から脱カフ
エインする処理について説明する。Next, a process for decaffeinating green coffee beans using the above-mentioned pre-processing device will be explained.
切込ホッパー1に入れられたコーヒー生豆はベルトコン
ベヤAによシ搬送され、パケットエレベータBで持上げ
られ受入ホッパー2に入れられる。The green coffee beans placed in the cutting hopper 1 are conveyed by a belt conveyor A, lifted by a packet elevator B, and placed in a receiving hopper 2.
圧力容器5の投入口3aを開いて受入ホッパー2から圧
力容器3内にコーヒー生豆を投入した後投入口!a′に
閉じ、温水タンク4からバルブC′ft:開いて所定量
の温水(80〜15oc)全給水し、その後所定圧力(
1,5〜4 kt / cm’ )の加圧水蒸気を圧力
容器3内に供給し、所定時間(5〜30分)蒸煮する。After opening the input port 3a of the pressure vessel 5 and introducing green coffee beans from the receiving hopper 2 into the pressure vessel 3, the input port is opened! a', open the valve C'ft from the hot water tank 4, supply a predetermined amount of hot water (80 to 15 oc), and then supply the predetermined pressure (
Pressurized steam of 1.5 to 4 kt/cm') is supplied into the pressure vessel 3 and steamed for a predetermined time (5 to 30 minutes).
このときコーヒー生豆がムラなく蒸煮されるように回転
羽根5bKよル攪拌する。蒸煮中は圧力容器3の内圧(
蒸煮温度)が常に一定になるように蒸気量を制御すると
ともに容器内の温度も監視する。At this time, the rotary blade 5bK is used to stir the green coffee beans so that they are evenly steamed. During steaming, the internal pressure of the pressure vessel 3 (
The amount of steam is controlled so that the steaming temperature is always constant, and the temperature inside the container is also monitored.
温度が低いと水の蒸気圧が低くな夛、コーヒー生豆への
水分の拡散が遅いために前処理に長時間を要しコーヒー
生豆が変質してしまう。したがって比較的高温にして水
の蒸気圧を高め、コーヒー生豆が変質しない短時間で処
理した方が装、置の処理速度が大となって好ましい。本
発明者らはこの条件について種、々検討したところ、温
度150C以上では蒸気圧が高くなりすぎて装置の耐圧
性t−壽慮する必要が生じ、また短時間で処理し得たと
してもコーヒー生豆の変質が避けられないとの知見を得
た輪木、圧力1.5〜4 ky / tx2、温度80
〜150Cの範囲が、好tL。If the temperature is low, the vapor pressure of water is low, and the diffusion of moisture into the green coffee beans is slow, so pretreatment takes a long time and the quality of the green coffee beans deteriorates. Therefore, it is preferable to raise the vapor pressure of the water at a relatively high temperature and to process the green coffee beans in a short period of time without deteriorating the quality, as this increases the processing speed of the equipment. The inventors of the present invention conducted various studies on this condition, and found that at temperatures above 150C, the vapor pressure becomes too high, making it necessary to take into account the pressure resistance of the device. Wheel wood, pressure 1.5-4 ky/tx2, temperature 80, with knowledge that deterioration of green beans is unavoidable.
A preferable tL is in the range of ~150C.
いことを見出した。I discovered something.
所定時間上の蒸煮が終了した後圧力容器3の内圧を下げ
、さらに容器内咳残った温水を排出する。After the completion of steaming for a predetermined period of time, the internal pressure of the pressure vessel 3 is lowered, and the hot water remaining in the vessel is discharged.
次にエチルアルコール水溶液タンク6からパルブCを用
いて所定温度のエチルアルコール水溶液(2〜30%)
を圧力容器6に所定量だけ導入する。圧力容器3内では
コーヒー生豆が所定時間(60〜200分間)浸漬され
、容器内部を所定温度(10〜50C)に保つとともに
回転羽根3bを回転してコーヒー生豆をゆるやかに攪拌
する。この間にコーヒー生豆内の一部カフェインが溶出
する。Next, an ethyl alcohol aqueous solution (2 to 30%) at a predetermined temperature is extracted from the ethyl alcohol aqueous solution tank 6 using Parv C.
is introduced into the pressure vessel 6 in a predetermined amount. The green coffee beans are immersed in the pressure vessel 3 for a predetermined time (60 to 200 minutes), and the interior of the container is maintained at a predetermined temperature (10 to 50 C), and the rotary blades 3b are rotated to gently stir the green coffee beans. During this time, some of the caffeine in the green coffee beans is eluted.
エチルアルコール濃度が30%以上ではコーヒー生豆中
に残留するエチルアルコールが無視できず、コーヒー液
とした場合、異臭となって好ましくなく、また2%以下
の濃度では前記第1図(ロ)に示すような状態のコーヒ
ー生豆が得られないので、前記したように前処理工程時
のエチルアルコール水溶液の濃度は2〜30%の範囲が
好ましい。If the ethyl alcohol concentration is 30% or more, the ethyl alcohol remaining in the green coffee beans cannot be ignored, and when used as a coffee liquid, it will give off an unpleasant odor, which is undesirable. Since green coffee beans cannot be obtained in the state shown in the figure, the concentration of the aqueous ethyl alcohol solution in the pretreatment step is preferably in the range of 2 to 30%, as described above.
また、前処理工程における上記濃度のエチルアルコール
水溶液中への浸漬時の温度は10〜50Cの温度で十分
効果があった。これ以外の温度でも勿論実施可能である
が、冷却または加熱設備や動力を要するばかシでなく、
特に50C以上にするとエチルアルコールの蒸気圧が増
大するため加圧容器が必要とな9経済的でない。Further, a temperature of 10 to 50C during immersion in the aqueous ethyl alcohol solution having the above concentration in the pretreatment step was sufficiently effective. Of course, it can be carried out at other temperatures, but it does not require cooling or heating equipment or power.
In particular, if the temperature is higher than 50C, the vapor pressure of ethyl alcohol increases and a pressurized container is required9, which is not economical.
所定時間浸漬した後、圧力容器6からエチルアルコール
水溶液を排出し、取出しバルブ3cを開いて内部のコー
ヒー生豆を取出す。回転羽根3b全回転させてコーヒー
生豆全取出バルブ3Cに誘導し容器内にコーヒー生豆が
残留しないようにする。After soaking for a predetermined time, the ethyl alcohol aqueous solution is discharged from the pressure vessel 6, and the take-out valve 3c is opened to take out the green coffee beans inside. The rotary blade 3b is fully rotated to guide all green coffee beans to the take-out valve 3C so that no green coffee beans remain in the container.
圧力容器3から取シ出されたコーヒー生豆は振動型のコ
ンベヤAで搬送すれる。The green coffee beans taken out from the pressure vessel 3 are conveyed by a vibrating conveyor A.
コンベヤAで搬送された前処理コーヒー生豆はパケット
エレベータBで持上げられ、計量ホンパー7に送られ、
ここで計量され、所定量(たとえば全体のイ)ずつ超臨
界状態co2ガスによる抽出工程へ供給される。The pretreated green coffee beans conveyed by conveyor A are lifted by packet elevator B and sent to weighing hopper 7.
Here, it is weighed and supplied in predetermined amounts (for example, the total amount) to an extraction process using supercritical CO2 gas.
本発明の前処理工程は、コーヒー豆を前記第1図(ロ)
に示したような状態にし、次工程の抽出工程を容易にす
るものであって、コーヒー生豆からカフェイン全80〜
90%以上抽出するために長時間(数時間)処理する必
要のある公知の水抽出法とは本質的に相違し、僅か5〜
30分の短時間の処理によって第1図(ロ)K示したよ
うな状態のコーヒー生豆にする処理である。In the pre-treatment step of the present invention, the coffee beans are treated as shown in FIG.
This method facilitates the next extraction process by converting the coffee beans into the state shown in Figure 2.
This is essentially different from the known water extraction method, which requires a long treatment (several hours) to extract more than 90%;
This is a process in which green coffee beans are made into a state as shown in FIG. 1 (b) K by a short treatment of 30 minutes.
(抽出工程)
第5図は、本発明による脱カフエイン法を実施する抽出
工程の概略線図である。(Extraction Step) FIG. 5 is a schematic diagram of the extraction step for carrying out the decaffeination method according to the present invention.
前処理工程で製造された前処理コーヒー生豆を、抽出塔
8a及び8bに充填し先ず抽出塔8aに下部よシ超臨界
状態の002ガスとエチルアルコール水溶液との混合溶
剤または超臨界状態のCO□と水の混合溶剤を連続的に
供給して、カフェインをこれら混合溶剤で選択的に抽出
する。この場合、前者の混合溶剤の方が後者のものよシ
抽出速度が速いので前者のもの\方が好ましい。超臨界
状態のCo2とは、温度40〜90℃、圧力100〜3
00 kg /’cIrL2Gの状態のCO2を意味す
る。超臨界状態では、液体に較べて拡散速度が約100
倍大きくカフェインの抽出速度を大きくすることが可能
である。The pretreated green coffee beans produced in the pretreatment step are filled into extraction towers 8a and 8b, and first, a mixed solvent of supercritical 002 gas and ethyl alcohol aqueous solution or supercritical CO is added to the lower part of the extraction tower 8a. A mixed solvent of □ and water is continuously supplied, and caffeine is selectively extracted with the mixed solvent. In this case, the former mixed solvent has a faster extraction rate than the latter, so the former is preferable. Co2 in a supercritical state means a temperature of 40 to 90°C and a pressure of 100 to 3
00 kg/'cIrL2G. In a supercritical state, the diffusion rate is approximately 100% higher than that of a liquid.
It is possible to increase the extraction speed of caffeine by a factor of two.
本発明者らは超臨界状態のCO2とコーヒー生豆中のカ
フェインとの間に次の関係があることを見出した。The present inventors have discovered the following relationship between CO2 in a supercritical state and caffeine in green coffee beans.
(1) カフェインの超臨界状態の002への溶解度
はC02ガスの密度が大きいほど大きくなる傾向があり
、C02の密度は圧力の上昇とともに増加し温度の上昇
とともに減少する。(1) The solubility of caffeine in supercritical 002 tends to increase as the density of CO2 gas increases, and the density of C02 increases as pressure increases and decreases as temperature increases.
(1)) コーヒー生豆中の拡散係数はCO2の臨界
温度31C以上では温度が高いほど大となる。(1)) The diffusion coefficient in green coffee beans increases as the temperature rises above the critical temperature of CO2, 31C.
(c) コーヒー生豆は温度が90C以上で長時間処
理すると変質する可能性がある。(c) Green coffee beans may deteriorate if they are processed for a long time at temperatures above 90C.
(d) 圧力が300k1./cIL2以上では装置
コストカ高くなルすぎ好ましくない。(d) The pressure is 300k1. /cIL2 or more is not preferable because the equipment cost is too high.
本発明は上記(1) 、 (bl 、 (℃、及び(d
)の事実を総合的に検討し、温度は40〜90℃、圧力
は100〜300 kg/crn2が好ましい範囲とす
るものである。The present invention provides the above (1), (bl, (℃), and (d
), the preferable ranges are 40 to 90°C for temperature and 100 to 300 kg/crn2 for pressure.
又、該エチルアルコール水溶液はエチルアルコール濃度
が30%以下で、該C02に対して0.1〜3.0vr
tXの範囲で添加するのが好ましい。これ以上添加する
とコーヒー生豆中のカフェイン以外の有用成分も抽出さ
れ呈味成分の劣化につながり好ましくない。In addition, the ethyl alcohol aqueous solution has an ethyl alcohol concentration of 30% or less, and has a concentration of 0.1 to 3.0 vr with respect to the C02.
It is preferable to add within the range of tX. If more than this is added, useful components other than caffeine in the green coffee beans will also be extracted, leading to deterioration of flavor components, which is not preferable.
次に、抽出塔8aから出る混合溶剤とカフェインの混合
ガスはライン9を経てカフェイン分離塔10に導入され
、ライン11よル供給される水又はアルコール水溶液と
向流的に接触し、カフェインを実質的に含まない混合溶
剤をライン12より回収し、一方、カフェイン分全抽出
した水又はアルコール水溶液はライン13を経て系外に
取出される。カフェインを実質的に含まない混合溶剤は
循環ボンダ14で循環ラインの圧損だけ昇圧し、熱交換
器15で所定の温度に調整し、ライン16によシ抽出塔
8aに再循環供給する。なお、第3図中、17はCO2
メークアップ供給ラインである。Next, the mixed solvent and caffeine gas coming out of the extraction tower 8a is introduced into the caffeine separation tower 10 through the line 9, and countercurrently contacts the water or alcohol aqueous solution supplied through the line 11. The mixed solvent substantially free of caffeine is recovered through line 12, while the water or alcohol aqueous solution from which all caffeine has been extracted is taken out of the system through line 13. The mixed solvent substantially free of caffeine is pressurized by the pressure drop in the circulation line in the circulation bonder 14, adjusted to a predetermined temperature in the heat exchanger 15, and then recirculated and supplied to the extraction column 8a through the line 16. In addition, in Figure 3, 17 is CO2
Make-up supply line.
所定時間処理したら、抽出塔8bに切替え、抽出塔8a
中のコーヒー生豆を取出す。After processing for a predetermined time, switch to extraction tower 8b, and then switch to extraction tower 8a.
Remove the green coffee beans inside.
第3図の該カフェイン分離塔10は、水又はエチルアル
コール水溶液に向流抽出によりライン9中の混合ガス中
のカフェインを抽出するものであって、圧力は100〜
300ky/傭2a1温度は40〜80Cで抽出塔8a
、8bの温度、圧力に近い条件がエネルギー消費を少
なくする上で好ましい。The caffeine separation column 10 shown in FIG. 3 extracts caffeine from the mixed gas in the line 9 by countercurrent extraction with water or an aqueous ethyl alcohol solution, and the pressure is 100~
300ky/rent 2a1 temperature is 40~80C and extraction tower 8a
, 8b are preferred for reducing energy consumption.
このカフェイン分離塔10としては、カフェインを選択
的に吸着する吸着#(例えば活性釦を充填し九充横塔も
用いることができる。As the caffeine separation column 10, an adsorption # (for example, a nine-filled horizontal column filled with active buttons) that selectively adsorbs caffeine can also be used.
(乾燥工程)
抽出塔8aから取)出された脱カフエインコーヒー生豆
は、第4図に示すような乾燥機18に投入される。乾燥
機1Bのジャケラ)18aには温水を循環させて乾燥中
はコーヒー生豆を適当な時間間隔でサンプリングし乾燥
度合をチエツクし、所定時間(九とえば14時間)乾燥
した後取出口18bから払出しする。(Drying Step) The decaffeinated green coffee beans taken out from the extraction tower 8a are put into a dryer 18 as shown in FIG. Warm water is circulated through the jacket 18a of the dryer 1B, and during drying, the green coffee beans are sampled at appropriate time intervals to check the degree of dryness, and after drying for a predetermined period of time (for example, 14 hours), they are taken out from the outlet 18b. Pay out.
コーヒー生豆は、これまでに加熱ラフり返されて処理さ
れているので、乾燥工程を高温にすることは好ましくな
い。従って比較的低温の70C以下の温度で長時間かけ
て乾燥することが好ましい。Since green coffee beans have been processed by being heated and recycled, it is not preferable to use high temperatures in the drying process. Therefore, it is preferable to dry at a relatively low temperature of 70C or less over a long period of time.
更に乾燥工程は減圧条件下でよ)低温で乾燥することが
好ましい。Furthermore, the drying step is preferably carried out under reduced pressure conditions or at a low temperature.
乾燥されたコーヒー生豆はコンベヤAで搬送され、パケ
ットコンベヤBで持上げられ展品ホッパー19に移送さ
れる。こうして脱カフエイン処理したコーヒー生豆が生
成される。The dried green coffee beans are conveyed by a conveyor A, lifted by a packet conveyor B, and transferred to an exhibit hopper 19. In this way, decaffeinated green coffee beans are produced.
(実施例1)
一例トシテ、10k1.のコーヒー生豆(コロンビア)
を1DJの水とともに第2図に示したような圧力容器3
に入れ、2に11/傷2、約120Cで8分間膨潤させ
た。この膨潤し九生豆t−40Cの5%エチルアルコー
ル水溶液207に120分間浸漬し、前処理コーヒー生
豆を製造した。(Example 1) An example is Toshite, 10k1. green coffee beans (Colombia)
together with 1 DJ of water in a pressure vessel 3 as shown in Figure 2.
and swelled at about 120C for 8 minutes. The swollen green coffee beans T-40C were immersed in a 5% ethyl alcohol aqueous solution 207 for 120 minutes to produce pretreated green coffee beans.
次に、前処理コーヒー生豆5 kgを第3図に示したよ
うな抽出塔aalC入れ、温度80℃、圧力200 k
t/cm2の条件下で0021重量部に対して15%エ
チルアルコール水溶液2×10 重量部、を添加した混
合溶剤を2DOk)/hで5時間供給し、その後抽出塔
8aよシ脱カフェインコーヒー生豆を取少出しその後、
第4図に示したような減圧乾燥機18で圧力25011
Hgs温度70Cの条件で乾燥した。Next, 5 kg of pretreated green coffee beans were placed in an extraction column AALC as shown in Fig. 3, and the temperature was 80°C and the pressure was 200 kg.
A mixed solvent in which 2 x 10 parts by weight of a 15% ethyl alcohol aqueous solution was added to 0021 parts by weight was supplied at a rate of 2 DOk)/h for 5 hours under the condition of 0.0021 parts by weight, and then the decaffeinated coffee was poured into the extraction column 8a. After taking out a small amount of raw beans,
The pressure is 25011 in the vacuum dryer 18 as shown in Figure 4.
It was dried at a Hgs temperature of 70C.
この結果、下記に示すように脱カフエイン率90.2
Xの脱カフエインコーヒー生豆が得られた。As a result, the decaffeination rate was 90.2 as shown below.
Decaffeinated green coffee beans of X were obtained.
脱カフエイン率= (155−1115)/155 X
I GO= 9[12N又、本発明によシ脱カフェイ
ンしたコーヒー生豆を従来法により脱カフエインしたコ
ーヒー生豆と比較すると、本発明により脱カフエインし
た生豆は処理前の生豆に近い色で変形が少なく、縮小も
変色も少なくて表面には多少の光沢さえ認められるなど
すぐれた性状を有していた。Decaffeination rate = (155-1115)/155 X
I GO = 9[12N Also, when the green coffee beans decaffeinated according to the present invention are compared with the green coffee beans decaffeinated according to the conventional method, the green coffee beans decaffeinated according to the present invention are close to the green beans before treatment. It had excellent properties, with little deformation in color, little shrinkage or discoloration, and even some gloss on the surface.
次に本発明によシ得られたコーヒー生豆について、【υ
粉体および抽出液の色差、(2)焙煎による体積変化、
(3)抽出液の濁度をそれぞれ従来法による脱カフエイ
ンコーヒーと比較する。Next, regarding the green coffee beans obtained according to the present invention, [υ
Color difference between powder and extract, (2) Volume change due to roasting,
(3) Compare the turbidity of each extract with that of decaffeinated coffee produced by a conventional method.
(1)色差
粉体色差とはコーヒー生豆を焙煎して挽いた結果得られ
るコーヒー粉体の色差をいい、コヒー抽出液色差とはコ
ーヒー粉体から得られるコーヒー抽出液の色差全いい、
一般に良質のコーヒーはど赤味がかつていると言われて
いる。(1) Color difference Powder color difference refers to the color difference in coffee powder obtained as a result of roasting and grinding green coffee beans, and coffee extract color difference refers to the total color difference in coffee extract obtained from coffee powder.
Generally speaking, high-quality coffee is said to have a deep red color.
次の表は本発明によシ脱カフェインしたコーヒー生豆と
従来法によシ脱カフェインしたコヒー生豆について色差
を比較したものである。The following table compares the color difference between green coffee beans decaffeinated according to the present invention and green coffee beans decaffeinated according to the conventional method.
コーヒー生豆にはコロンビア産原料を用い、測色色差計
として、日本電色工業株式会社製測色色差計Z−100
1DP型全使用した。Raw materials from Colombia were used for the coffee beans, and a colorimeter Z-100 manufactured by Nippon Denshoku Kogyo Co., Ltd. was used as a colorimeter.
All 1DP types were used.
非脱カフエイン 73.25 8
3.92従来法による 71.33 8
4.51脱カフエイン
本発明による 7゜、24 84.91
脱カフエイン
上の結果かられかるように、′焙煎度を加減して粉体色
差をできるだけ近づけて本発明方法によシ得られたコー
ヒー生豆の粉体と従来法で脱カフエインしたコーヒー生
豆の粉体とについてコーヒー抽出液の色差を比較すると
、本発明方法によるコーヒー生豆の色差値は従来品と大
差なく、はどよい赤味を呈している。Non-decaffeinated 73.25 8
3.92 By conventional method 71.33 8
4.51 Decaffeinated according to the present invention 7°, 24 84.91
As can be seen from the decaffeinated results, the roasting degree was adjusted to bring the powder color difference as close as possible between the green coffee bean powder obtained by the method of the present invention and the coffee green decaffeinated by the conventional method. Comparing the color difference between the coffee extract and the bean powder, the color difference value of the green coffee beans obtained by the method of the present invention is not much different from that of the conventional product, and exhibits a bright reddish color.
(2)焙煎による体積の変化
コーヒー生豆は焙煎すると水分を吸収して体積が増加す
ることが知られており、この体積の増加がコーヒー液の
抽出率に与える影響は大きい。(2) Change in volume due to roasting It is known that green coffee beans absorb water and increase in volume when roasted, and this increase in volume has a large effect on the extraction rate of coffee liquid.
次の表はコロンビア産原料を用いて本発明により脱カフ
エインしたコーヒー生豆と従来法によシ脱カフェインし
たコーヒー生豆と全焙煎し、水分含有率をほぼ一致させ
て比較した体積および体積含有率をほぼ一致させて比較
した体積および体積増加率である。The following table shows the volume and volume of green coffee beans decaffeinated according to the present invention using raw materials produced in Colombia and the green coffee beans decaffeinated by the conventional method, which were roasted and had almost the same moisture content. Volume and volume increase rate are compared with almost the same volume content.
非脱カフエイン 25.8 42.7
166本発明による
脱カフエイン 28°8 41°2 1
43水抽出法による 23.5 32.5
158脱カフエイン
上の結果かられかるように、本発明によシ脱カフェイン
したコーヒー生豆は脱カフエインしないコーヒー生豆に
比べて焙煎による体積増加率は小さいものの、従来法(
水抽出法)によシ脱カフェインしたコーヒー生豆と比較
して体積増加率は飛躍的に増加する。その結果、コーヒ
ー抽出率が著しく向上し、コーヒー生豆は大きくなって
見た目がよくなシ商品価値は高くなる。Non-decaffeinated 25.8 42.7
166 Decaffeination according to the present invention 28°8 41°2 1
43 By water extraction method 23.5 32.5
As can be seen from the results of 158 decaffeination, the volume increase rate of green coffee beans decaffeinated according to the present invention due to roasting is smaller than that of green coffee beans that are not decaffeinated.
The volume increase rate increases dramatically compared to green coffee beans that have been decaffeinated using the water extraction method. As a result, the coffee extraction rate is significantly improved, the green coffee beans become larger, and the product value increases due to the good appearance.
(31濁度
コーヒー抽出液は抽出後時間の経過とともに濁化し酸化
する傾向があり、色、味が変化していく。そこで一般に
多くのコーヒー生豆の焙煎業者はコーヒー店に対して抽
出後30分以上経過した場合は廃棄する旨の指示をして
いる。(31 TurbidityCoffee extract tends to become cloudy and oxidize over time after extraction, causing changes in color and taste.Therefore, many green coffee roasters generally ask coffee shops about the process after extraction. If more than 30 minutes have passed, instructions are given to discard the item.
第5図は本発明方法により脱カフエインしたコーヒー生
豆と従来法によシ脱カフェインしたコーヒー生豆につい
て実験によシ明度の時間的変化を比較して示すグラフで
、(A)はコロンビア産コーヒー原料生豆、(B)は本
発明方法により脱カフエインし九コーヒー生豆、(C)
は水抽出法によシ脱カフェインしたコーヒー生豆、(D
)は有機溶媒抽出法により脱カフエインしたコーヒーで
ある。クラブの横軸は時間、縦軸は明度である。Figure 5 is a graph showing a comparison of the temporal changes in brightness of green coffee beans decaffeinated by the method of the present invention and green coffee beans decaffeinated by the conventional method; (B) raw coffee beans, (B) decaffeinated by the method of the present invention, (C)
is green coffee beans decaffeinated by water extraction method, (D
) is coffee that has been decaffeinated using an organic solvent extraction method. The horizontal axis of the club is time, and the vertical axis is brightness.
このグラフから本発明によるコーヒー生豆は時間が経過
しても明度が大きく、換言すれば濁度が極めて小さいこ
とがわかる。From this graph, it can be seen that the green coffee beans according to the present invention have a high brightness even with the passage of time, in other words, the turbidity is extremely low.
以上の結果に加えて、本発明方法により脱カフエインし
九コーヒー生豆を用いて抽出したコーヒーについて従来
法によるコーヒー生豆から抽出したコーヒーと比較して
多くの人にカップテストを試みたところ、味、品質とも
最高の評価が得られた。In addition to the above results, we conducted a cup test on a large number of people to compare coffee extracted from green coffee beans using the decaffeinated method of the present invention with coffee extracted from green coffee beans using the conventional method. It received the highest ratings for both taste and quality.
本発明による脱カフエイン法の各処理における温度、圧
力、時間について上述した値または範囲は好ましいもの
であって決して限定的なものではない。The above-mentioned values or ranges for the temperature, pressure, and time in each treatment of the decaffeination method according to the present invention are preferred and are by no means limiting.
(実施例2)
実施例1において、抽出工程に用いるエチルアルコール
水溶液のエチルアルコール濃度tm々変化させてコーヒ
ー生豆の脱カフエインを行ない、第1表に示す結果を得
た。(Example 2) In Example 1, green coffee beans were decaffeinated by varying the ethyl alcohol concentration tm of the ethyl alcohol aqueous solution used in the extraction process, and the results shown in Table 1 were obtained.
これより、エチルアルコール濃度は30X以下が好まし
く最も好ましくは2〜15%の範囲であることがわかる
。From this, it can be seen that the ethyl alcohol concentration is preferably 30X or less, and most preferably in the range of 2 to 15%.
く比較例1〉
実施例1において、前処理工程を本発明外の条件下で実
施し、以下抽出工程は実施例1と同a!を条件で行った
結果を第2表に示す。Comparative Example 1> In Example 1, the pretreatment step was carried out under conditions outside the present invention, and the following extraction step was carried out in the same manner as in Example 1. Table 2 shows the results obtained under the following conditions.
(発明の効果)
本発明によればコーヒー豆の細胞の周囲に存在するカフ
ェインだけが比較的早く抽出されコーヒーの有効成分で
ある蛋白質、脂肪、糖分の溶出は最小限に貿められる。(Effects of the Invention) According to the present invention, only the caffeine present around the cells of coffee beans is extracted relatively quickly, and the elution of proteins, fats, and sugars, which are the active ingredients of coffee, is minimized.
このため、コーヒーとして抽出したとき脱カフエインし
ないコーヒーより味が落ちたり色が変化したりすること
がほとんどなく、またコーヒー生豆としては褐変現象を
呈したり豆の表皮が縮んだシすることもなく、従来法に
よシ脱カフェインしたコーヒー生豆に比較して商品価値
が上る。または、脱カフエイン処理に用いるC02及び
エチルアルコールは人体に無害であるため、たとえコー
ヒー豆中に残留しても保健上何ら問題はない。For this reason, when extracted as coffee, there is almost no deterioration in taste or color change compared to coffee that is not decaffeinated, and as green coffee beans, there is no browning phenomenon or shrinkage of the outer skin of the beans. , the commercial value is higher than that of green coffee beans that have been decaffeinated using conventional methods. Alternatively, since the C02 and ethyl alcohol used in the decaffeination treatment are harmless to the human body, there is no health problem even if they remain in the coffee beans.
第1図は本発明による脱カフエイン法の基礎となる考え
方を従来の脱カフエイン法と比較して説明するためのコ
ーヒー生豆の模式図、第2図は本発明による脱カフエイ
ン法の前処理工程を実施する装置の概路線図、第3図は
本発明による脱カフエインの抽出工程全実施する装置の
概路線図、第4図は本発明の乾燥工程全実施する装置の
概路線図、第5図は本発明により脱カフエインしたコー
ヒー生豆から抽出したコーヒーの明度を従来法によるコ
ーヒーと比較して示すグラフである。Figure 1 is a schematic diagram of green coffee beans to explain the basic concept of the decaffeination method according to the present invention in comparison with the conventional decaffeination method, and Figure 2 is the pretreatment process of the decaffeination method according to the present invention. FIG. 3 is a schematic diagram of an apparatus for carrying out the entire decaffeination extraction process according to the present invention. FIG. 4 is a schematic diagram of an apparatus for carrying out the entire drying process of the present invention. The figure is a graph showing the brightness of coffee extracted from green coffee beans decaffeinated according to the present invention in comparison with coffee produced by a conventional method.
Claims (7)
後コーヒー生豆の細胞組織を破壊しない濃度のエチルア
ルコール水溶液に浸漬して前処理コーヒー生豆を製造す
る前処理工程と、該前処理コーヒー生豆を、超臨界状態
のCO_2とコーヒー生豆の細胞組織を破壊しない濃度
のエチルアルコール水溶液または超臨界状態のCO_2
と水とからなる混合溶剤と接触させてカフエインを抽出
する抽出工程と、カフエインを抽出したコーヒー生豆を
乾燥する乾燥工程からなることを特徴とするコーヒー生
豆の脱カフエイン法。(1) A pretreatment step in which green coffee beans are pressurized and heated in the presence of water, and then immersed in an aqueous ethyl alcohol solution at a concentration that does not destroy the cell tissue of the green coffee beans to produce pretreated green coffee beans; The pretreated green coffee beans are treated with supercritical CO_2 and an ethyl alcohol aqueous solution at a concentration that does not destroy the cell tissue of the green coffee beans, or with supercritical CO_2.
A method for decaffeinating green coffee beans, characterized by comprising an extraction step of extracting caffein by contacting with a mixed solvent consisting of coffee beans and water, and a drying step of drying the green coffee beans from which caffein has been extracted.
1.5〜4kg/cm^2で加圧され、かつ80℃〜1
50℃で加熱される特許請求の範囲第1項に記載の脱カ
フエイン法。(2) In the pretreatment process, green coffee beans are pressurized at 1.5 to 4 kg/cm^2 in the presence of water, and
The decaffeination method according to claim 1, wherein the method is heated at 50°C.
度が2〜30%である特許請求の範囲第1項及び第2項
に記載の脱カフエイン法。(3) The decaffeination method according to claims 1 and 2, wherein the concentration of the ethyl alcohol aqueous solution in the pretreatment step is 2 to 30%.
度が10〜50℃である特許請求の範囲第1項乃至第3
項に記載の脱カフエイン法。(4) Claims 1 to 3, wherein the temperature of the aqueous ethyl alcohol solution in the pretreatment step is 10 to 50°C.
Decaffeination method described in Section.
℃、圧力が100〜300kg/cm^2Gである特許
請求の範囲第1項乃至第4項に記載の脱カフエイン法。(5) In the extraction process, the temperature of the mixed solvent is 40 to 90
C and a pressure of 100 to 300 kg/cm^2G.
エチルアルコールの濃度が30%以下である特許請求の
範囲第1項乃至第5項に記載の脱カフエイン法。(6) The decaffeination method according to any one of claims 1 to 5, wherein in the extraction step, the concentration of ethyl alcohol in the aqueous ethyl alcohol solution is 30% or less.
囲第1項乃至第6項に記載の脱カフエイン法。(7) The decaffeination method according to any one of claims 1 to 6, wherein the temperature of the drying step is 70°C or lower.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63168937A JP2548776B2 (en) | 1988-07-08 | 1988-07-08 | Decafene method for green coffee beans |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63168937A JP2548776B2 (en) | 1988-07-08 | 1988-07-08 | Decafene method for green coffee beans |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0220249A true JPH0220249A (en) | 1990-01-23 |
JP2548776B2 JP2548776B2 (en) | 1996-10-30 |
Family
ID=15877304
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Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63168937A Expired - Fee Related JP2548776B2 (en) | 1988-07-08 | 1988-07-08 | Decafene method for green coffee beans |
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