DE1692249B2 - PROCESS FOR REDUCING THE CHLOROGIC ACID CONTENT IN RAW COFFEE BEANS - Google Patents
PROCESS FOR REDUCING THE CHLOROGIC ACID CONTENT IN RAW COFFEE BEANSInfo
- Publication number
- DE1692249B2 DE1692249B2 DE1967H0063466 DEH0063466A DE1692249B2 DE 1692249 B2 DE1692249 B2 DE 1692249B2 DE 1967H0063466 DE1967H0063466 DE 1967H0063466 DE H0063466 A DEH0063466 A DE H0063466A DE 1692249 B2 DE1692249 B2 DE 1692249B2
- Authority
- DE
- Germany
- Prior art keywords
- coffee beans
- acid content
- reducing
- chlorogenic acid
- chlorogic
- 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
- 238000000034 method Methods 0.000 title claims description 5
- 239000002253 acid Substances 0.000 title description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 12
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 12
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 12
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 12
- 229940074393 chlorogenic acid Drugs 0.000 claims description 12
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 12
- 235000001368 chlorogenic acid Nutrition 0.000 claims description 12
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 12
- 239000004952 Polyamide Substances 0.000 claims description 10
- 241000533293 Sesbania emerus Species 0.000 claims description 10
- 229920002647 polyamide Polymers 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims 1
- 241000208125 Nicotiana Species 0.000 description 6
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 6
- 229930013930 alkaloid Natural products 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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 Chorogensäuregchaltes 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. T r i 11 i c h, »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 applies inter alia. as the cause of the indigestibility of coffee in 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 T r i 11 i c h, "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 68541 durch die Verwendung von Polyamidfeinfasern überwunden werden. Polyamidfeinfasern sollen sich besser zur Klärung und Geschmacksverbesserung von Gerbstoffe enthaltenden Gellränken 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.From GP-PS 8 67 613 it is known to use tannins and bitter substances, such as leucoanthocyanines, from beverages, z. B. beer, wine and fruit juices can be removed by treating with polyamide powder. The filtration is however associated with disadvantages, since the settling speed of the polyamide powder is low and the filter plates clog up immediately. According to FR-PS 13 68541, these disadvantages are said to result from the use of fine polyamide fibers to be overcome. Fine polyamide fibers are said to be better for clarification and flavor enhancement of tannins containing tannins are suitable as polyamide powder. As a special application for Filter papers and filter layers made of fine polyamide fibers will improve the taste of coffee and especially tea infusions. It is not mentioned there that chlorogenic acid can be produced in this way can remove from the coffee infusion. The method has the disadvantage that it also includes the typical Roasted product flavors are removed.
Die FR-PS 13 08 673 betrifft die Entfernung νυη 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 lnhaltsstoffen 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 manThe FR-PS 13 08 673 concerns the distance νυη Alkaloids from tobacco without removing other desired ingredients at the same time. For this the tobacco is treated with an organic solvent that is saturated with those ingredients of tobacco, which one wants to leave in the tobacco, but has a "saturation gap" with regard to alkaloids. In this way you only extract the alkaloids from the tobacco, but not the other ingredients that you extract
ίο im Tabak belassen möchte.ίο want to leave in tobacco.
Gegenstand der Erfindung ist ein Verfahren zur Verminderung des Chlorogensäuregehaltes in Rohkaffeebohnen, das dadurch gekennzeichnet ist, daß man grüne Kaffeebohnen mit einem gesättigten wäßrigenThe 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
ι s 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.ι s extract from green coffee beans, the chlorogenic acid was withdrawn with activated polyamide powder, brings into contact and the depleted in chlorogenic acid separates 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 80°C in Berührung gebracht.10 kg of green coffee were broken down by steaming and adjusted to a water content of 40 to 45% brought. 251 of a raw 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, were brought into contact with the digested green coffee at 80 ° C. for 4 hours.
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 ergab folgende Werte:The analytical examination of the green coffee resulted in the following values:
RohkaffeeGreen coffee
Extraktgehalt
%, bezogen auf
TrockenmasseExtract content
% based on
Dry matter
Chlorogensäuregehalt Chlorogenic acid content
%, bezogen auf Trockenmasse%, based on dry matter
Vor Behandlung 26,3
Nach Behandlung 23,7Before treatment 26.3
After treatment 23.7
6,2 3,76.2 3.7
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 true DE1692249B2 (en) | 1977-09-22 |
| DE1692249C3 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. |
| ATE159406T1 (en) * | 1994-02-03 | 1997-11-15 | Kraft Foods Inc | METHOD FOR DECOFFEINIZING HYDROUS GREEN COFFEE EXTRACTS CONTAINING CAFFEINE |
| 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) |
| PL3027055T3 (en) | 2013-07-03 | 2017-07-31 | Unilever N.V. | 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 |
|---|---|
| DE1692249C3 (en) | 1978-05-24 |
| DE1692249A1 (en) | 1971-05-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) |