CA1188145A - Decaffeination of a coffee extract - Google Patents
Decaffeination of a coffee extractInfo
- Publication number
- CA1188145A CA1188145A CA000425232A CA425232A CA1188145A CA 1188145 A CA1188145 A CA 1188145A CA 000425232 A CA000425232 A CA 000425232A CA 425232 A CA425232 A CA 425232A CA 1188145 A CA1188145 A CA 1188145A
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- CA
- Canada
- Prior art keywords
- coffee
- extract
- coffee extract
- caffeine
- aqueous
- 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.)
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Abstract
ABSTRACT
DECAFFEINATION OF A COFFEE EXTRACT
A process for decaffeinating an aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.
DECAFFEINATION OF A COFFEE EXTRACT
A process for decaffeinating an aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.
Description
Case 2917 DESCRIPTXON
DE~AFFEINATION OF' A (,OFFEE EXTRACT
05 Technical ield The present inven-tion relates to a process for decaffeina-ting aqueous coffee extracts. More particu-larly, the process involves con-tacting the coffee extract with a fatty solvent while concurrently vacuum dis-tilling a portion of the water initially present from the aqueous coffee extract. The caffeine-containing fatty solvent is subsequently separated ~rom the decaffeinated coffee extract.
Background Art One well-~nown method of decaffeination is disclosed in U.S. Pat. No. 2,309,029 -to Berry et al.
wherein caffeine is extracted from green cof~ee beans by con-tact with an agueou~ ex-tract of green coffee solubles. The caffeine-laden solution is stripped of caffeine by subsequent contact with a halogenated organic solvent such as meth~lene chloride.
Another predominant decaffeination method involves contacting the green coffee beans directly with a halogenated organic solvent as described in U.S.
Pat. No. 3,671,263 -to Patel e-t al.
The industry has long desired -to eliminate contact of such halogena-ted organic solvents with ei-ther the coffee beans or an extract directly contacting the coffee. Recent disclosures describe processes using caffeine adsorbents for removing the caffeine from a solution of gxeen coffee solubles.
For instance, it has been proposed to use a trea-ted activated 05 carbon as the caffeine adsorbent. A polymeric resin caffeine adsorbent is disclosed in U.S. Pat. No.
4,031,251 to Margolis. While bo-th types of adsorbents might be somewhat effective, they are not without certain drawbacks, SUCh as the inability to efficiently recover the caffeine rernoved from the coffee extract.
~ nother approach to elimina-ting the use of halogenated organic solvents in a decaffeination process is disclosed in U.~C. Pat. No. 1,516,208 wherein a liquid water-immiscible fatty material is used to recover caffeine from a vegetable extract.
The solubility of caffeine in the fatty materials disclosed therein is generally low, indicating the relative inefficiency of such a process. An improvement to the process described in U.K. Pat.
No. 1,516,208 is disclosed in U.K. Pa-t. No. 1,532,547 wherein a method of recovering caffeine from the fatty material subsequent to decaffeina-tion of the extract is described. The improvement does not relate to the decaffeination portion of the operation.
It is an object of the present invention to provide a decaffeination process that does not involve the use of a halogenated organic solvent.
It is a further object of the present invention to provide a decaffeination process using a fatty solvent, which process is more efficient than processes heretofore disclosed by the art.
Disclosure of -the Inven-tion I-t has now been discovered -tha-t the objects of the presen-t in~en-tion are me-t by a decaffeina-tion process which involves contac-ting a coffee extract 05 with a ~atty solvent while concurrently vacuum distilling a portion of the wa-ter ini-tially present from -the aqueous coffee extract. The decaffeinated coffee extrac-t is subse~uently separated from the caffeine-rich fatty solven-t, which solvent may be -treated and returned -to -the process as essentially fresh fatty solvent.
The term "fatty solvent" is intended to refer to those fat-ty solvents which are immiscible in an aqueous coffee ex-trac-t and which solven-ts are recognized as safe for food processing. A -typical vegetable oil such as corn oil, soybean oil, cottonseed oil or safflower oil is suitable. So too, deodorized and clarified coffee oil is sui-table for meeting the objects of the presen-t inven-tion.
Coffee oil has -the advantage of being derived from coffee whereas the other oils derive from other vegetable sources or perhaps even animal sources.
As hereinabove mentioned, vacuum distillation o~ the aqueous coffee e~-tract is concurrent to the contact of said extract and the fatty solvent. It has been found tha-t -the distillation should be carried out at a pressure less than 500 mm Hg, with a pressure less -than 250 mm Hg being particularly convenient. The -tempera-ture at which -the contact and concurren-t distillation take place is fixed by the pressure selec-ted, wi-th a higher temperature being re~uired when a pressure -towards the upper limit is used. It is preferable to opera-te the process at as low a pressure as practical, correspond-ing to a relatively lower temperature, because -the efficiency of the present invention is greatly improved a-t such temperatures. The increased efficiency resul-ts from the lesser solubility of caffeine in water a-t decreased temperature.
05 There is some flexibility in selecting -the level of vacuum distillation to which -the coffee extract is subject. The greates-t efficiency is achieved if said ex-tract is distilled from about 25%
by weight coffee solids initially to about 90% by weight coffee solids; this is particularly true where the temperature is greater than 50~. At relatively lower temperatures (which require suitably low pressures), it may be possible -to subject the coffee extract to less vacuum distillation yet still achieve -the same efficiency of decaffeina-tion.
The aqueous coffee extract may be contacted with the fatty solvent in any vessel which both provides for liquid-liquid contact and is capable of maintaining a reduced pressure. A batch-wise scheme wherein the two components are contacted in a sealed vessel under a vacuum is one possibility. So too, the coffee ex-tract and fatty solvent may be contacted in a continuous liquid-liquid column, which column operates under a vacuum and is capable of the heat input necessary for the concurrent vacuum distillation of the ex-tract. The temperature and pressure at which said contact takes place are the values selected for -the concurrent vacuum distilla-tion.
A major advantage of the present invention is the efficiency of -the decaffeination as reflected by the ratio of the weight of fatty solvent con-tacted to the weight of aqueous coffee extract decaffeinated.
It is desirable to minimize the amount of fatty solvent used and the size of the equipmen-t required for carrying out the invention. In a departure from pr:ior art, it has been found tha-t grea-ter -than 90%
by weigh-t decaffeina-tion of an aqueous coffee extract may be achieved with a weigh-t ratio of approxima-tely 15 gm of fat-ty solven-t/gm of aqueous ex-tract (initial 05 concen-tration is 25% by weight coffee solids3.
Manipulation oE said ra-tio in the present invention will provide a grea-ter degree of decaffeina~tion as desired.
Under certain circumstances, it may be more convenient to operate this invention in stage-wise fashion to achieve the required level of decaffein-ation. The preferred stage-wise scheme is to contact the fatty solvent with the coffee extract while concurrently vacuum distilling said extrac-t from about 25% by weight coffee solids -to about 90% by weight solids. The concen-tra-ted partially decaf-feinated coffee extract is diluted -to aboll-t 25% by weight coffee solids and contacted wi-th fresh fatty solvent in the nex-t stage. The water used for diluting the partially decaffeinated coffee e~-tract is preferably the condensed water collected during the vacuum distillation of the previous stage.
Though other stage wise schemes may he used, the one disclosed herein is preferred because i-t provides for concurrent contact of the components and vacuum distillation in each stage. The value of the vacuum distillation in each s-tage lies in the increasing concentration of caffeine in -the coffee extrac-t as water is distilled therefrom. Caffeine is -transferred to the fatty solven-t in order to establish a new equilibrium as said concentration increases in the distilling coffee extract.
Once -there has been sufficient con-tact and vacuum distillation by batch-wise, stage-wise or continuous operation, the caffeine-con-taining fatty solvent is separa-ted from the decaffeina-ted coffee extract. The coffee extract at about 90% by weight coffee solids is diluted -to between 20% by weight and 40% by weight solids and returned to the coffee 05 process. Caffeine may be removed from -the fat-ty solvent by vacuum steam stripping as disclosed in U.K. Pat. No. l,532,547, or -the caffeine may be recovered by simple water washing. The essentially caffeine-free fat-ty solvent is then re-cycled back to -the decaffeination operation.
The present inven-tion may be used -to decaffeinate an extract of green or roasted coffee. A green coffee extract decaffeinated by the present invention may preferably be one as is used in -the Berry et al.
disclosure hereinbefore discussed. It may also be desirable to decaffeinate a roasted coffee ex-tract during the processing of the extract into a decaffein-ated soluble coffee. In view of the vacuum dis-tillation though, it is preferable -to s-trip the flavor and aroma constituents from such a roasted coffee extract prior to decaffeina-tion. Said aroma and flavor constituents may -then be returned to the decaffeinated coffee extract.
est Mode For Carrying Out The Invention The following examples are intended to demonstrate certain embodiments of the present invention. The examples are not meant to limit the inven-tion beyond what is claimed below~
Example 1 1. 200 gm of green coffee extract (.57% by weight caffeine and about 25% by weight coffee solids) were mixed with 1000 gm of partially hydrogen-ated and winterized soybean oil (sold under the brand name of Wesson*Oil~.
* Trade mark
DE~AFFEINATION OF' A (,OFFEE EXTRACT
05 Technical ield The present inven-tion relates to a process for decaffeina-ting aqueous coffee extracts. More particu-larly, the process involves con-tacting the coffee extract with a fatty solvent while concurrently vacuum dis-tilling a portion of the water initially present from the aqueous coffee extract. The caffeine-containing fatty solvent is subsequently separated ~rom the decaffeinated coffee extract.
Background Art One well-~nown method of decaffeination is disclosed in U.S. Pat. No. 2,309,029 -to Berry et al.
wherein caffeine is extracted from green cof~ee beans by con-tact with an agueou~ ex-tract of green coffee solubles. The caffeine-laden solution is stripped of caffeine by subsequent contact with a halogenated organic solvent such as meth~lene chloride.
Another predominant decaffeination method involves contacting the green coffee beans directly with a halogenated organic solvent as described in U.S.
Pat. No. 3,671,263 -to Patel e-t al.
The industry has long desired -to eliminate contact of such halogena-ted organic solvents with ei-ther the coffee beans or an extract directly contacting the coffee. Recent disclosures describe processes using caffeine adsorbents for removing the caffeine from a solution of gxeen coffee solubles.
For instance, it has been proposed to use a trea-ted activated 05 carbon as the caffeine adsorbent. A polymeric resin caffeine adsorbent is disclosed in U.S. Pat. No.
4,031,251 to Margolis. While bo-th types of adsorbents might be somewhat effective, they are not without certain drawbacks, SUCh as the inability to efficiently recover the caffeine rernoved from the coffee extract.
~ nother approach to elimina-ting the use of halogenated organic solvents in a decaffeination process is disclosed in U.~C. Pat. No. 1,516,208 wherein a liquid water-immiscible fatty material is used to recover caffeine from a vegetable extract.
The solubility of caffeine in the fatty materials disclosed therein is generally low, indicating the relative inefficiency of such a process. An improvement to the process described in U.K. Pat.
No. 1,516,208 is disclosed in U.K. Pa-t. No. 1,532,547 wherein a method of recovering caffeine from the fatty material subsequent to decaffeina-tion of the extract is described. The improvement does not relate to the decaffeination portion of the operation.
It is an object of the present invention to provide a decaffeination process that does not involve the use of a halogenated organic solvent.
It is a further object of the present invention to provide a decaffeination process using a fatty solvent, which process is more efficient than processes heretofore disclosed by the art.
Disclosure of -the Inven-tion I-t has now been discovered -tha-t the objects of the presen-t in~en-tion are me-t by a decaffeina-tion process which involves contac-ting a coffee extract 05 with a ~atty solvent while concurrently vacuum distilling a portion of the wa-ter ini-tially present from -the aqueous coffee extract. The decaffeinated coffee extrac-t is subse~uently separated from the caffeine-rich fatty solven-t, which solvent may be -treated and returned -to -the process as essentially fresh fatty solvent.
The term "fatty solvent" is intended to refer to those fat-ty solvents which are immiscible in an aqueous coffee ex-trac-t and which solven-ts are recognized as safe for food processing. A -typical vegetable oil such as corn oil, soybean oil, cottonseed oil or safflower oil is suitable. So too, deodorized and clarified coffee oil is sui-table for meeting the objects of the presen-t inven-tion.
Coffee oil has -the advantage of being derived from coffee whereas the other oils derive from other vegetable sources or perhaps even animal sources.
As hereinabove mentioned, vacuum distillation o~ the aqueous coffee e~-tract is concurrent to the contact of said extract and the fatty solvent. It has been found tha-t -the distillation should be carried out at a pressure less than 500 mm Hg, with a pressure less -than 250 mm Hg being particularly convenient. The -tempera-ture at which -the contact and concurren-t distillation take place is fixed by the pressure selec-ted, wi-th a higher temperature being re~uired when a pressure -towards the upper limit is used. It is preferable to opera-te the process at as low a pressure as practical, correspond-ing to a relatively lower temperature, because -the efficiency of the present invention is greatly improved a-t such temperatures. The increased efficiency resul-ts from the lesser solubility of caffeine in water a-t decreased temperature.
05 There is some flexibility in selecting -the level of vacuum distillation to which -the coffee extract is subject. The greates-t efficiency is achieved if said ex-tract is distilled from about 25%
by weight coffee solids initially to about 90% by weight coffee solids; this is particularly true where the temperature is greater than 50~. At relatively lower temperatures (which require suitably low pressures), it may be possible -to subject the coffee extract to less vacuum distillation yet still achieve -the same efficiency of decaffeina-tion.
The aqueous coffee extract may be contacted with the fatty solvent in any vessel which both provides for liquid-liquid contact and is capable of maintaining a reduced pressure. A batch-wise scheme wherein the two components are contacted in a sealed vessel under a vacuum is one possibility. So too, the coffee ex-tract and fatty solvent may be contacted in a continuous liquid-liquid column, which column operates under a vacuum and is capable of the heat input necessary for the concurrent vacuum distillation of the ex-tract. The temperature and pressure at which said contact takes place are the values selected for -the concurrent vacuum distilla-tion.
A major advantage of the present invention is the efficiency of -the decaffeination as reflected by the ratio of the weight of fatty solvent con-tacted to the weight of aqueous coffee extract decaffeinated.
It is desirable to minimize the amount of fatty solvent used and the size of the equipmen-t required for carrying out the invention. In a departure from pr:ior art, it has been found tha-t grea-ter -than 90%
by weigh-t decaffeina-tion of an aqueous coffee extract may be achieved with a weigh-t ratio of approxima-tely 15 gm of fat-ty solven-t/gm of aqueous ex-tract (initial 05 concen-tration is 25% by weight coffee solids3.
Manipulation oE said ra-tio in the present invention will provide a grea-ter degree of decaffeina~tion as desired.
Under certain circumstances, it may be more convenient to operate this invention in stage-wise fashion to achieve the required level of decaffein-ation. The preferred stage-wise scheme is to contact the fatty solvent with the coffee extract while concurrently vacuum distilling said extrac-t from about 25% by weight coffee solids -to about 90% by weight solids. The concen-tra-ted partially decaf-feinated coffee extract is diluted -to aboll-t 25% by weight coffee solids and contacted wi-th fresh fatty solvent in the nex-t stage. The water used for diluting the partially decaffeinated coffee e~-tract is preferably the condensed water collected during the vacuum distillation of the previous stage.
Though other stage wise schemes may he used, the one disclosed herein is preferred because i-t provides for concurrent contact of the components and vacuum distillation in each stage. The value of the vacuum distillation in each s-tage lies in the increasing concentration of caffeine in -the coffee extrac-t as water is distilled therefrom. Caffeine is -transferred to the fatty solven-t in order to establish a new equilibrium as said concentration increases in the distilling coffee extract.
Once -there has been sufficient con-tact and vacuum distillation by batch-wise, stage-wise or continuous operation, the caffeine-con-taining fatty solvent is separa-ted from the decaffeina-ted coffee extract. The coffee extract at about 90% by weight coffee solids is diluted -to between 20% by weight and 40% by weight solids and returned to the coffee 05 process. Caffeine may be removed from -the fat-ty solvent by vacuum steam stripping as disclosed in U.K. Pat. No. l,532,547, or -the caffeine may be recovered by simple water washing. The essentially caffeine-free fat-ty solvent is then re-cycled back to -the decaffeination operation.
The present inven-tion may be used -to decaffeinate an extract of green or roasted coffee. A green coffee extract decaffeinated by the present invention may preferably be one as is used in -the Berry et al.
disclosure hereinbefore discussed. It may also be desirable to decaffeinate a roasted coffee ex-tract during the processing of the extract into a decaffein-ated soluble coffee. In view of the vacuum dis-tillation though, it is preferable -to s-trip the flavor and aroma constituents from such a roasted coffee extract prior to decaffeina-tion. Said aroma and flavor constituents may -then be returned to the decaffeinated coffee extract.
est Mode For Carrying Out The Invention The following examples are intended to demonstrate certain embodiments of the present invention. The examples are not meant to limit the inven-tion beyond what is claimed below~
Example 1 1. 200 gm of green coffee extract (.57% by weight caffeine and about 25% by weight coffee solids) were mixed with 1000 gm of partially hydrogen-ated and winterized soybean oil (sold under the brand name of Wesson*Oil~.
* Trade mark
2. The mixture was placed in a Ro-to Film ~vaporator (supplied by Ar-thur F. Smith Co. of Rochester, N.Y.) at a pressure of about 230 mm ~Ig and a tempera-ture between 70C and 75C un-til about 05 90% by weigh-t of the water initially present had been distilled from the coffee extrac-t, this -taking about -two hours. The evolving water was collec-ted as a distillate.
3. The components were allowed -to separate and were then separately decanted off. Small samples of the edible oil and coffee extrac-t were re-tained for analysis.
~ . The green coffee ex-trac-t was diluted to a concentra-tion of about 25% by weight coffee solids, lS using the distillate collected from S-tep 2.
5. Steps 1-4 were repeated twice more, using 1000 gm of fresh edible oil for each stage. The results are sul~marized in the table below.
Table 20 Sta~e % Overall Decaffeination 1 61.3 2 86.5 3 91.8 Example 2 Roasted coffee extract (2.9% by weight caffeine and 20.0% by weight coffee solids) was con-tacted with partially hydrogenated soybean oil (sold under the brand name of Wesson Oil) at a weight ratio of 50 oil/l coffee extract. The two liquids were contacted under moderate agitation a-t 80C for a period of 45 minutes and -then separated for analysis.
Only 45% by weight decaffeination of -the coffee extract was achieved.
This example demonstrates the value of the concurrent vacuum dis-tilla-tlon step. Here, in excess of 3 -times the amount of oil was used but the level of decaffeination was only abou-t half that of Example 1.
~5
~ . The green coffee ex-trac-t was diluted to a concentra-tion of about 25% by weight coffee solids, lS using the distillate collected from S-tep 2.
5. Steps 1-4 were repeated twice more, using 1000 gm of fresh edible oil for each stage. The results are sul~marized in the table below.
Table 20 Sta~e % Overall Decaffeination 1 61.3 2 86.5 3 91.8 Example 2 Roasted coffee extract (2.9% by weight caffeine and 20.0% by weight coffee solids) was con-tacted with partially hydrogenated soybean oil (sold under the brand name of Wesson Oil) at a weight ratio of 50 oil/l coffee extract. The two liquids were contacted under moderate agitation a-t 80C for a period of 45 minutes and -then separated for analysis.
Only 45% by weight decaffeination of -the coffee extract was achieved.
This example demonstrates the value of the concurrent vacuum dis-tilla-tlon step. Here, in excess of 3 -times the amount of oil was used but the level of decaffeination was only abou-t half that of Example 1.
~5
Claims (6)
1. A process for decaffeinating an aqueous coffee extract which comprises contacting said extract containing about 25% by weight coffee solids with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract until the extract con-tains about 90% by weight coffee solids and subsequently separating decaffeinated coffee extract and caffeine-contain-ing fatty solvent.
2. The process of claim 1 wherein the concurrent contact of the coffee extract with the fatty solvent and the vacuum distillation of the water from said extract is carried out at a pressure less than 500 mm Hg.
3. The process of claim 1 wherein the fatty solvent is selected from the group including corn oil, soybean oil, safflower oil, cottonseed oil and coffee oil.
4. The process of claim 1, 2 or 3, wherein the aqueous coffee extract is an extract of green coffee.
5. The process of claim 1, 2, or 3, wherein the aqueous coffee extract is an extract of roasted coffee.
6. A stage-wise process for decaffeinating an aqueous coffee extract which comprises:
(a) contacting the coffee extract with a fatty solvent while concurrently vacuum distilling a portion of water initially present from the coffee extract;
(b) collecting the evolving water vapor as a dis-tillate during the vacuum distillation;
(c) subsequently separating partially decaffeinated coffee extract and caffeine-containing fatty solvent;
(d) diluting the partially decaffeinated coffee extract from (c) with the distillate obtained in (b); and (e) repeating steps (a) through (d) until the desired level of decaffeination is achieved.
(a) contacting the coffee extract with a fatty solvent while concurrently vacuum distilling a portion of water initially present from the coffee extract;
(b) collecting the evolving water vapor as a dis-tillate during the vacuum distillation;
(c) subsequently separating partially decaffeinated coffee extract and caffeine-containing fatty solvent;
(d) diluting the partially decaffeinated coffee extract from (c) with the distillate obtained in (b); and (e) repeating steps (a) through (d) until the desired level of decaffeination is achieved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000425232A CA1188145A (en) | 1983-04-05 | 1983-04-05 | Decaffeination of a coffee extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000425232A CA1188145A (en) | 1983-04-05 | 1983-04-05 | Decaffeination of a coffee extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1188145A true CA1188145A (en) | 1985-06-04 |
Family
ID=4124938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000425232A Expired CA1188145A (en) | 1983-04-05 | 1983-04-05 | Decaffeination of a coffee extract |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1188145A (en) |
-
1983
- 1983-04-05 CA CA000425232A patent/CA1188145A/en not_active Expired
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Effective date: 20030405 |