JPH0146093B2 - - Google Patents
Info
- Publication number
- JPH0146093B2 JPH0146093B2 JP27903987A JP27903987A JPH0146093B2 JP H0146093 B2 JPH0146093 B2 JP H0146093B2 JP 27903987 A JP27903987 A JP 27903987A JP 27903987 A JP27903987 A JP 27903987A JP H0146093 B2 JPH0146093 B2 JP H0146093B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- green coffee
- water
- decaffeinated
- green
- 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
- 241000533293 Sesbania emerus Species 0.000 claims description 80
- 238000000034 method Methods 0.000 claims description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 29
- 235000019441 ethanol Nutrition 0.000 claims description 15
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 42
- 235000016213 coffee Nutrition 0.000 description 32
- 235000013353 coffee beverage Nutrition 0.000 description 32
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 16
- 229960001948 caffeine Drugs 0.000 description 16
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 16
- 239000003960 organic solvent Substances 0.000 description 15
- 239000000284 extract Substances 0.000 description 12
- 238000007796 conventional method Methods 0.000 description 11
- 239000000843 powder Substances 0.000 description 8
- 238000003809 water extraction Methods 0.000 description 8
- 238000000638 solvent extraction Methods 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 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
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002269 analeptic agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 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
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method 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
- 235000021331 green beans 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
- 208000019622 heart disease Diseases 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
- 239000007788 liquid Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UBOXGVDOUJQMTN-UHFFFAOYSA-N trichloroethylene Natural products ClCC(Cl)Cl UBOXGVDOUJQMTN-UHFFFAOYSA-N 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
（産業上の利用分野）
本発明はコーヒー生豆からカフエインを除去す
る脱カフエイン法に関する。
（従来技術）
カフエインはコーヒー、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。ところがカフエインのこのような
性質は睡眠の妨げとなつたり、心臓に疾患のある
人にとつ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エインを除去した脱
カフエインコーヒーが好まれる傾向にあり、コー
ヒー豆からカフエ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。
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、(3)超臨界ガス法が
ある。
(1) 水抽出法
この方法はたとえば特公昭59−41692号で知
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70〜120℃の熱湯でカフエインを
抽出する方法で、最も単純でコストも安いが、
カフエ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、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エイン吸着剤を作用さ
せてカフエ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）。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、タンニンやポリフエ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。
(2) 有機溶媒抽出法
この方法は、たとえば特公昭59−41378号で
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、ジクロールメタンなど）を作用させ
てカフエインを抽出する方法である。トリクロ
ロエチレンなどの有機溶媒はカフエインに対す
る溶解度が高いので有効に（95％以上）脱カフ
エインができるが、有機溶媒はカフエインばか
り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り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エインを吸着除去
した後残り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）。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。
(3) 超臨界ガス抽出法
この方法は、たとえば特公昭59−41377号で
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（100℃前後）
で接触させて脱カフエインを行う方法であり、
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
法よりはすぐれているが、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し、超高圧のためクロロフ
イ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。また、
この方法を実施する設備が大規模となるため極
めてコスト高となる。
（発明の目的および構成）
本発明は上記の点にかんがみてなされたもの
で、コーヒーの有効成分を失なうことなく、人体
に無害な方法でしかも簡単な設備により低コスト
でコーヒー生豆から脱カフエインすることを目的
とするものであり、この目的を達成するために、
コーヒー生豆を水の存在下で加圧、加熱し、その
後エタノール水溶液に浸漬し、水洗冷却後水に浸
漬し、乾燥することにより脱カフエインするよう
にしたものである。
（実施例）
以下本発明方法を詳細に説明する。
本発明者は電子顕微鏡を用いてコーヒー生豆の
内部におけるカフエインの状態について観察して
みると、カフエイン２は第１図イに示すように細
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からこのカフエイン２
を除去するためには、同図ロに示すように、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胞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有効であ
ることに気がついた。なお、従来の水抽出法や有
機溶媒抽出法は、第１図ハに示すように、外部か
ら作用させる水または有機溶媒を細胞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。
第２図は本発明による脱カフエイン法を実施す
る装置の概略線図である。
図中Ａ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バケツトエ
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ツパー、２は受入れホツ
パー、３はコーヒー生豆から脱カフエインする圧
力容器であり、この圧力容器３には温水タンク４
から80〜150℃の温水が、冷水タンク５から２〜
10℃の冷水が、エチルアルコール水溶液タンク６
から２〜30％のエチルアルコール水溶液がそれぞ
れバルブＣを介して供給されるようになつてい
る。また圧力容器３の上部にはコーヒー生豆の投
入口３ａがあり、内部には撹拌用の回転羽根３ｂ
が設けられ、下部には取り出しバルブ３ｃが設け
られている。７は冷水シヤワー、８は脱カフエイ
ン処理したコーヒー生豆を計量する計量ホツパ
ー、９はコーヒー生豆を乾燥する乾燥機であり、
乾燥機９の外周には乾燥中コーヒー生豆の温度を
一定にするため40〜80℃の温水を通すジヤケツト
９ａが設けられており、下部には乾燥したコーヒ
ー生豆を取出す取出口９ｂが設けられている。１
０は乾燥した脱カフエインコーヒー生豆を移送す
るための製品ホツパーである。
次に上記脱カフエイン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。
切込ホツパー１に入れられたコーヒー生豆GB
はベルトコンベヤＡにより搬送され、バケツトエ
レベータＢで持上げられ受入ホツパー２に入れら
れる。
圧力容器３の投入口３ａを開いて受入ホツパー
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３ａを閉じ、温水タンク４からバルブＣを
開いて所定量の温水（80〜150℃）を給水し、そ
の後所定圧力（1.5〜４Kg/cm2）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。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３ｂにより撹拌する。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。
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、さらに容器内に残つた温水を排出す
る。
次にエチルアルコール水溶液タンク６からバル
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３に所定量だけ導入する。
圧力容器３内ではコーヒー生豆GBが所定時間
（60〜200分間）浸漬され、容器内部を所定温度
（10〜50℃）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撹拌する。この間
にコーヒー生豆内のカフエインが溶出する。
所定時間浸漬した後圧力容器３からメチルアル
コール水溶液を排出し、次に冷水タンク５からバ
ルブＣを開いて圧力容器３内に２〜10℃の冷水を
供給し、コーヒー生豆を所定時間（60〜200分）
浸漬する。このときもコーヒー生豆からさらにカ
フエインが溶出する。圧力容器３の水を排出し、
取出しバルブ３ｃを開いて内部のコーヒー生豆
GBを取出す。回転羽根３ｂを回転させてコーヒ
ー生豆を取出バルブ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。
圧力容器３から取り出されたコーヒー生豆は振
動型のコンベヤＡで搬送されるが、この間に温水
シヤワー７から噴出される温水で洗浄され、生豆
表面の粘性物質を可能な限り洗い落とす。コンベ
ヤＡの後半で水切りする。
コンベヤＡで搬送された脱カフエイン処理され
たコーヒー生豆はバケツトエレベータＢで持上げ
られ、計量ホツパー８に送られ、ここで計量さ
れ、所定量（たとえば全体の1/4）ずつ払出され
る。払出されたコーヒー生豆はコンベヤＡにより
搬送されて乾燥機９に投入される。乾燥機９のジ
ヤケツト９ａ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（たとえば14時間）
乾燥した後取出口９ｂから払出しする。
乾燥されたコーヒー生豆はコンベヤＡで搬送さ
れ、バケツトコンベヤＢで持上げられ製品ホツパ
ー１０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。
以上の処理工程を第３図に示した。
一例として、10Kgのコーヒー生豆を10の水と
ともに圧力容器３に入れ、２Kg/cm2、約120℃で８
分間膨潤させた。この膨潤した生豆を40℃の５％
エチルアルコール水溶液20に120分間浸漬し、
その後減圧乾燥機９で減圧乾燥した。
本発明により脱カフエ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(C)お
よび(D)と比較すると、本発明により脱カフエイン
した生豆(B)は処理前の生豆(A)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るこ
とがわかる。
次に本発明により得られたコーヒー生豆につい
て、(1)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。
(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粉体の色差をいい、コーヒ
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をいい、一般に良質のコー
ヒーほど赤味がかつていると言われている。
次の表は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り脱カフエインしたコー
ヒー生豆について色差を比較したものである。
コーヒー生豆にはコン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−1001DP型を使用した。
サンプル 粉体色差 コーヒー抽出液
非脱カフエ 73.25 83.92
従来法による脱カフエ 71.33 84.51
本発明による脱カフエ 70.24 77.17
上の結果からわかるように、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
より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相当小さくな
り、すなわち赤味がかつていることを示してい
る。
(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。
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
より脱カフエインしたコーヒー生豆とを焙煎
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。
(Field of Industrial Application) The present invention relates to a decaffeination method for removing caffein from green coffee beans. (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 can disturb sleep and have a harmful effect on people with heart disease, so there has been a recent trend towards preferring decaffeinated coffee, which is the product in which caffeine has been removed from coffee. Several decaffeinization methods are known to remove caffein from coffee beans. Conventionally known decaffeination methods include (1)
There are water extraction methods, (2) organic solvent extraction methods, and (3) supercritical gas methods. (1) Water extraction method This method, as known for example from Japanese Patent Publication No. 59-41692, is a method in which caffeine is extracted with boiling water at 70 to 120℃ after green coffee beans have sufficiently absorbed water. Simple and cheap, but
Not only caffeine but also significant amounts of coffee's active ingredients such as protein, fat, and sugar are lost, and tannins are altered by the heat, resulting in a deterioration in both 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, special public service in 1983-
No. 46576). According to this improvement method, some of the active ingredients of coffee are returned to the green coffee beans, so the taste of the coffee can be improved and the concentration can be increased. A unique taste is produced. (2) Organic solvent extraction method This method is known, for example, from Japanese Patent Publication No. 59-41378, in which green coffee beans are made to absorb sufficient moisture and then treated with an organic solvent (e.g. trichloroethylene, dichloromethane, etc.). This is a method of extracting caffeine. Organic solvents such as trichlorethylene have a high solubility in caffeine and can effectively remove caffeine (more than 95%), but since organic solvents remove not only caffeine but also the active ingredients of coffee, there is less deterioration than with the water extraction method. However, there is a problem with 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, Special Publication No. 57-27103). According to this improved method, since the organic solvent is easily diffused, it is easy to process after re-adsorption, and there is little deterioration of the components to be re-absorbed.
Deterioration of coffee components due to heating and organic solvent treatment is unavoidable, and health problems still exist. (3) Supercritical gas extraction method As known for example from Japanese Patent Publication No. 59-41377, this method brings an inorganic compound (in most cases carbon dioxide) to a critical state under high pressure, and then extracts coffee grounds soaked in water. Beans and heating state (around 100℃)
This is a method to remove decaffeination by contacting with
It is superior to the above-mentioned water extraction method and its improved method or the above-mentioned organic solvent extraction method and its improved method because it can use a compound that is harmless and does not change the taste as an extraction solvent. Because the pressure is so high, there is a risk that the structure of the green coffee beans may be destroyed to some extent, and because of the extremely high pressure, chlorophyll and tannin-based substances may be denatured, reducing the commercial value of the green coffee beans. Also,
Since the equipment for carrying out this method is large-scale, the cost is extremely high. (Objective and Structure of the Invention) The present invention has been made in view of the above-mentioned points, and is capable of producing coffee from green coffee beans at a low cost using simple equipment and using a method that is harmless to the human body without losing the active ingredients of coffee. The purpose is to eliminate caffeine, and to achieve this purpose,
Green coffee beans are pressurized and heated in the presence of water, then immersed in an aqueous ethanol solution, washed with water, cooled, immersed in water, and dried to remove decaffeination. (Example) The method of the present invention will be explained in detail below. The present inventor observed the state of caffein inside green coffee beans using an electron microscope, and found that caffein 2 was present attached to the periphery of cells 3, as shown in Figure 1A. confirmed. Therefore, from 1 part of green coffee beans to 2 parts of this caffeine.
In order to remove this, it is effective to increase the distance between the cells by applying alcohol from the outside and allowing the alcohol to penetrate only between the cells and not into the cells 3, as shown in FIG. I noticed something. The conventional water extraction method and organic solvent extraction method, as shown in FIG. 1C, are based on a method in which water or an organic solvent applied from the outside is infiltrated into the cells 3 to swell each cell. FIG. 2 is a schematic diagram of an apparatus for carrying out the decaffeination method according to the present invention. In the figure, A is a belt conveyor that transports green coffee beans, B is a bucket elevator that transports the green coffee beans upward, and C is a valve. 1 is a cut hopper into which the green coffee beans to be decaffeinated are placed; 2 is a receiving hopper; 3 is a pressure vessel for decaffeinating the green coffee beans; this pressure vessel 3 is equipped with a hot water tank 4;
Hot water of 80-150℃ from cold water tank 5 to 2-
10℃ cold water is placed in the ethyl alcohol aqueous solution tank 6.
A 2 to 30% ethyl alcohol aqueous solution is supplied through valve C, respectively. In addition, there is a coffee bean inlet 3a at the top of the pressure vessel 3, and a rotating blade 3b for stirring inside.
is provided, and a take-out valve 3c is provided at the bottom. 7 is a cold water shower, 8 is a weighing hopper for weighing the decaffeinated green coffee beans, and 9 is a dryer for drying the green coffee beans.
A jacket 9a is provided around the outer periphery of the dryer 9 to allow hot water of 40 to 80°C to pass through to keep the temperature of the green coffee beans constant during drying, and an outlet 9b is provided at the bottom to take out the dried green coffee beans. It is being 1
0 is a product hopper for transporting dried decaffeinated green coffee beans. Next, a process for decaffeinating green coffee beans using the above-mentioned decaffeinating device will be described. Green coffee beans GB placed in incision hopper 1
is conveyed by a belt conveyor A, lifted by a bucket elevator B, and placed in a receiving hopper 2. After opening the input port 3a of the pressure vessel 3 and introducing green coffee beans from the receiving hopper 2 into the pressure vessel 3, the input port 3a is closed, and the valve C from the hot water tank 4 is opened to supply a predetermined amount of hot water (80 to 150℃). ) is supplied with water, and then pressurized steam at a predetermined pressure (1.5 to 4 Kg/cm 2 ) is supplied into the pressure vessel 3 and steamed for a predetermined time (5 to 30 minutes). At this time, the rotary blade 3b is used to stir the green coffee beans so that they are evenly steamed. During steaming, the amount of steam is controlled so that the internal pressure (steaming temperature) of the pressure vessel 3 is always constant, and the temperature inside the vessel is also monitored. After 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. Next, a predetermined amount of ethyl alcohol aqueous solution (2 to 30%) at a predetermined temperature is introduced into the pressure vessel 3 from the ethyl alcohol aqueous solution tank 6 using the valve C.
The green coffee beans GB are immersed in the pressure vessel 3 for a predetermined time (60 to 200 minutes), and the inside of the container is maintained at a predetermined temperature (10 to 50°C), and the rotary blade 3b is rotated to gently stir the green coffee beans. . During this time, the caffeine in the green coffee beans is eluted. After soaking for a predetermined time, the methyl alcohol aqueous solution is discharged from the pressure vessel 3, and then valve C is opened from the cold water tank 5 to supply cold water of 2 to 10°C into the pressure vessel 3, and the green coffee beans are soaked for a predetermined time (60 ~200 minutes)
Soak. At this time, more caffeine is eluted from the green coffee beans. Drain the water from pressure vessel 3,
Open the take-out valve 3c and remove the green coffee beans inside.
Take out GB. The rotary blade 3b is rotated to guide the green coffee beans to the take-out valve 3c so that the green coffee beans do not remain in the container. The green coffee beans taken out from the pressure vessel 3 are conveyed by a vibrating conveyor A, and during this time they are washed with hot water jetted from a hot water shower 7 to wash away as much viscous material from the surface of the green beans as possible. Drain the water in the latter half of conveyor A. The decaffeinated green coffee beans conveyed by the conveyor A are lifted by the bucket elevator B and sent to the weighing hopper 8, where they are weighed and dispensed in predetermined amounts (for example, 1/4 of the total). The discharged green coffee beans are conveyed by a conveyor A and put into a dryer 9. Hot water is circulated through the jacket 9a of the dryer 9, and during drying, the green coffee beans are sampled at appropriate time intervals to check the degree of dryness, and then dried for a predetermined period of time (for example, 14 hours).
After drying, it is discharged from the outlet 9b. The dried green coffee beans are conveyed by a conveyor A, lifted by a bucket conveyor B, and transferred to a product hopper 10. In this way, decaffeinated green coffee beans are produced. The above processing steps are shown in FIG. As an example, 10 kg of green coffee beans are placed in a pressure vessel 3 with 10 parts of water, and 2 kg/cm 2 is heated to 8 at approximately 120°C.
Allow to swell for minutes. This swollen raw bean is heated to 5% at 40℃.
Soaked in ethyl alcohol aqueous solution 20 for 120 minutes,
Thereafter, it was dried under reduced pressure using a reduced pressure dryer 9. Comparing the green coffee beans decaffeinated according to the present invention with the green coffee beans decaffeinated according to the conventional method (C) and (D), the green coffee beans decaffeinated according to the present invention (B) are different from the green coffee beans before treatment (A). It can be seen that it has excellent properties, with a color close to that of , less deformation, less shrinkage and discoloration, and even some gloss on the surface. Next, regarding the green coffee beans obtained according to the present invention, (1) the color difference between the powder and the extract, (2) the volume change due to roasting, and (3) the turbidity of the extract were measured using the conventional method for decaffeinated coffee. Compare with. (1) Color difference Powder color difference refers to the color difference in coffee powder obtained by roasting and grinding green coffee beans, and coffee extract color difference refers to the color difference in coffee extract obtained from coffee powder. It is generally said that the higher the quality of coffee, the more red it is. 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.
We use raw materials from Conlonbia for our green coffee beans,
As a colorimeter, a colorimeter Z-1001DP model manufactured by Nippon Denshoku Kogyo Co., Ltd. was used. Sample powder color difference Coffee extract non-decaffeinated 73.25 83.92 Decaféd by conventional method 71.33 84.51 Decaféd by the present invention 70.24 77.17 As can be seen from the above results, the roasting degree is adjusted to bring the powder color difference as close as possible to the present invention. Comparing the color difference of the coffee extract between the green coffee bean powder obtained by the method and the green coffee bean powder decaffeinated by the conventional method, the color difference value of the green coffee bean obtained by the method of the present invention is considerably smaller; In other words, it shows that it has a reddish tint. (2) Change in volume due to roasting It is known that when green coffee beans are roasted, they absorb water and increase in volume, and this increase in volume has a large effect on the extraction rate of coffee liquid. The following table shows the volume and volume content of green coffee beans decaffeinated by the present invention using Colombian raw materials and green coffee beans decaffeinated by the conventional method, which are roasted and have almost the same moisture content. These are the volumes and volume increase rates that are compared and are almost the same.
【表】
フエ
上の結果からわかるように、本発明により脱
カフエ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、従来法により脱カフエイン
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つて見た
目がよくなり商品価値は高くなる。
(3) 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。
第４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り脱カフエインした
コーヒー生豆について実験により明度の時間的
変化を比較して示すグラフで、(A)はコンロンビ
ア産コーヒー原料生豆、(B)は本発明方法により
脱カフエインしたコーヒー生豆、(C)は水抽出法
により脱カフエ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。グラフの横軸は時間、縦軸は明度であ
る。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。
以上の結果に加えて、本発明方法により脱カフ
エインした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ツプテストを
試みたところ、味、品質とも最高の評価が得られ
た。
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つて決して限定的なものでは
ない。
（発明の効果）
以上説明したように、本発明においては、コー
ヒー生豆を水の存在下で加圧、加熱し、その後エ
チルアルコール水溶液に浸漬し、水洗後水に浸漬
し、乾燥するようにしたので、コーヒー豆の細胞
の周囲に存在するカフエインだけが抽出されコー
ヒーの有効成分である蛋白質、脂肪、糖分の溶出
は最小限に留められる。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りすることもなく、従来法
により脱カフエ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。
さらに、本発明による脱カフエイン法は従来の
超臨界ガス法に比較して設備が簡単であり経済性
が高いことも利点である。[Table] Hue As can be seen from the above results, green coffee beans decaffeinated by the present invention have a smaller volume increase rate due to roasting than green coffee beans that are not decaffeinated, but green coffee beans decaffeinated by the conventional method have a smaller volume increase rate than green coffee beans that are not decaffeinated. Compared to this, the volume increase rate increases dramatically. As a result, the coffee extraction rate is significantly improved, and the green coffee beans become larger and have a better appearance, increasing their commercial value. (3) Turbidity Coffee extract tends to become cloudy and oxidize over time after extraction, causing changes in color and taste. Therefore, many green coffee roasters generally instruct coffee shops to discard green coffee beans if more than 30 minutes have passed after brewing. Figure 4 is a graph showing a comparison of changes in brightness over time in an experiment between green coffee beans decaffeinated by the method of the present invention and green coffee beans decaffeinated by the conventional method. , (B) are green coffee beans decaffeinated by the method of the present invention, (C) are green coffee beans decaffeinated by a water extraction method, and (D) are coffee decaffeinated by an organic solvent extraction method. The horizontal axis of the graph is time, and the vertical axis is brightness. 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. In addition to the above results, we conducted a cup test on many people to compare coffee extracted using green coffee beans decaffeinated using the method of the present invention with coffee extracted from green coffee beans using the conventional method. The product received the highest evaluations for both quality and quality. 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 preferable and are by no means limiting. (Effects of the Invention) As explained above, in the present invention, green coffee beans are pressurized and heated in the presence of water, then immersed in an aqueous ethyl alcohol solution, washed with water, immersed in water, and dried. Therefore, only the caffein present around the cells of coffee beans is extracted, and the elution of proteins, fats, and sugars, which are the active ingredients of coffee, is kept to a minimum. For this reason, when extracted as coffee, there is almost no deterioration in flavor 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 product value is higher than that of green coffee beans that have been decaffeinated using conventional methods. Alternatively, since the ethyl alcohol used for decaffeination treatment is harmless to the human body,
Even if it remains in coffee beans, there is no health problem. Furthermore, the decaffeination method according to the present invention has the advantage that the equipment is simpler and more economical than the conventional supercritical gas method.
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
説明する図、第２図は本発明による脱カフエイン
法を実施する装置の概略線図、第３図は本発明に
よる脱カフエイン法の処理工程を示す工程図、第
４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。
３……圧力容器、４……温水タンク、５……冷
水タンク、６……エチルアルコール水溶液タン
ク、９……乾燥機。
FIG. 1 is a diagram illustrating the basic concept of the decaffeination method according to the present invention in comparison with a conventional decaffeination method, and FIG. 2 is a schematic diagram of an apparatus for carrying out the decaffeination method according to the present invention. FIG. 3 is a process diagram showing the processing steps of the decaffeinated method according to the present invention, and FIG. 4 is a graph showing the brightness of coffee extracted from green coffee beans that have been decaffeinated according to the present invention in comparison with coffee obtained by the conventional method. . 3...Pressure vessel, 4...Hot water tank, 5...Cold water tank, 6...Ethyl alcohol aqueous solution tank, 9...Dryer.
Claims (1)
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、水洗後水に
浸漬し、乾燥することを特徴とするコーヒー生豆
の脱カフエイン法。 ２ コーヒー生豆が水の存在下で1.5〜４Kg/cm2で
加圧され且つ80℃〜150℃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。 ３ エチルアルコール水溶液の濃度が２〜30％で
ある特許請求の範囲第１項に記載の脱カフエイン
法。 ４ エチルアルコール水溶液の温度が10〜50℃で
ある特許請求の範囲第１項に記載の脱カフエイン
法。 ５ エチルアルコール水溶液で処理した後浸漬す
る水の温度が２〜10℃である特許請求の範囲第１
項に記載の脱カフエイン法。 ６ 減圧乾燥時の温度が70℃以下である特許請求
の範囲第１項に記載の脱カフエイン法。[Claims] 1. Pressurizing and heating green coffee beans in the presence of water,
A method for decaffeinating green coffee beans, which is characterized in that the green coffee beans are then immersed in an aqueous ethyl alcohol solution with a concentration that does not destroy cell tissue, washed with water, immersed in water, and dried. 2. The decaffeination method according to claim 1, wherein the green coffee beans are pressurized at 1.5 to 4 Kg/cm 2 in the presence of water and heated at 80°C to 150°C. 3. The decaffeination method according to claim 1, wherein the concentration of the ethyl alcohol aqueous solution is 2 to 30%. 4. The decaffeination method according to claim 1, wherein the temperature of the ethyl alcohol aqueous solution is 10 to 50°C. 5. Claim 1, wherein the temperature of the water immersed after being treated with the ethyl alcohol aqueous solution is 2 to 10°C.
Decaffeination method described in Section. 6. The decaffeination method according to claim 1, wherein the temperature during vacuum drying is 70°C or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62279039A JPH01124352A (en) | 1987-11-06 | 1987-11-06 | Decaffeinating raw coffee bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62279039A JPH01124352A (en) | 1987-11-06 | 1987-11-06 | Decaffeinating raw coffee bean |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01124352A JPH01124352A (en) | 1989-05-17 |
| JPH0146093B2 true JPH0146093B2 (en) | 1989-10-05 |
Family
ID=17605544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62279039A Granted JPH01124352A (en) | 1987-11-06 | 1987-11-06 | Decaffeinating raw coffee bean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01124352A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005067728A1 (en) * | 2004-01-19 | 2005-07-28 | Minoru Fujimoto | Method of processing liquid-holding substance and processor for processing liquid-holding substance |
| CN102781249B (en) * | 2010-03-03 | 2015-02-11 | 三得利食品饮料株式会社 | decaf coffee |
| JP6714502B2 (en) * | 2016-12-28 | 2020-06-24 | サントリーホールディングス株式会社 | Method for roasting coffee beans and method for producing coffee extract for enhancing fruity aroma |
| JP7579645B2 (en) * | 2020-05-18 | 2024-11-08 | サントリーホールディングス株式会社 | Method for producing alcohol-containing green coffee beans |
-
1987
- 1987-11-06 JP JP62279039A patent/JPH01124352A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01124352A (en) | 1989-05-17 |
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