DE1960694B2 - PROCESS FOR THE REMOVAL OF WAXY SUBSTANCES AND CARBONIC ACID -5- (HYDROXY) - TRYPTAMIDES FROM RAW COFFEE BEANS WITH THE ORIGINAL COFFEE CONTENT - Google Patents

Description

by means of crucial importance for the preservation of the caffeine on the one hand and an extensive distance the undesirable roasting irritants (can be determined analytically by determining the remaining Hydroxytryptamide) on the other hand. The procedure is therefore inconsistent with long term treatment of green coffee comparable to decaffeination. This would also result in premature termination of the treatment for decaffeination do not lead to the result according to the invention, in particular because of the There is no usual preheating of the green coffee.

The upper temperature limit when preheating the green coffee is determined by the fact that at increased Temperatures, from around 55 ° C, the green coffee an undesirable and unacceptable discoloration receives and adversely changes in taste. The temperature of the preheated Coffee beans and the solvent give the finished product the best organoleptic properties.

About the surprising effect that results from the preheating in the process according to the invention both the green coffee beans and the solvent results were credible Experiments carried out, the results of which are summarized in the following tables.

Tabel

Treatment of green coffee beans with ethylene chloride (1,2-Dichlorätbarj = C ₂ H ₄ CJ ₄ ) with and without preheating

of beans and solvents

treatment solvent with forecourt solvent Content of CHT ·) with preheating Duration of treatment without preheating 21 Temperature (° C) 74 after treatment (in ppm) in minutes Temperature ( ⁰ C) 23 Bean 83 without preheating 512 Bean 20th 41 82 (in ppm) 423 20th 18th 22nd 45 84 943 401 20th 20th 23 46 82 919 321 30th 21 20th 48 84 862 291 30th 19th 21 52 80 902 400 30th 20th 48 925 314 20th 22nd 45 931 30th 20th 880

Remarks:

*) CHT = carboxylic acid-5-hydroxy-tryptamide,

CHT value in the beans before treatment = 1043 ppm.

From the above values, it can be seen that the CHT value is lower when both the beans and the solvent can also be preheated.

There was no loss of caffeine during the treatment. The caffeine levels were correct in the treated and untreated Samples match within the analytical error limits.

Tabel

Influence of the extent of preheating on the extraction result as well as properties and appearance of the

Beans

Preheating of the solution
by means of *) CHT loss Pn rhi » Roasted image Coffee infusion of beans 80 ° C after 20 minutes of treatment χ al UC
of beans very bad a) 70 ° C duration Red 79.2% after 30 minutes of treatment very bad bad duration Red 82.4 «/, 75 ° C after 30 minutes of treatment Well Well b) 42 ° C duration Well 78.2% 70 ° C after 30 minutes of treatment very good very good c) 40 ° C duration very good 78.4 ° / ₀ 24 ° C after 30 minutes of treatment very good Well d) no before duration very good warming 46.2 /, 18 ° C temperature

*) C ₂ H ₄ Cl _{2 was} used as the solvent.

Experiments a) to d) are laboratory experiments with small amounts customary in laboratories. A loss of coflein occurred in the Treatment does not include (differences within the analytical error limits).

Other than those described in Table 2, laboratory tests, so-called Fabrikationsversucbe were conducted in which the test conditions were the same as above, but operating at levels of more than 1000 kg ge _r was.

The solvent was kept moving in opposite directions with the coffee beans during the tests. Find the results of these experiments, which included a treatment time of 30 minutes in the following table 3.

Table 3

a) No preheating
temperature

be grasped that by the previous mention a greater removal of the CHT can be achieved than without prior notice.

One more fabrication trial was made to show all of the results be cheaper if both the beans and the solvent are preheated. Have been Lots of green coffee, more than 1000 kg, treated with ethylene chloride as a solvent for 30 minutes.

of beans of the solvent 19 ° C 23 ° C After 30 minutes Loss of caffeine none CHT loss 48.2% Color and toasted appearance of the Beans and coffee Infusion Well

b) With preheating of beans
on of the solvent temperature 40 ° C After 30 minutes Loss of caffeine CHT loss Color and toasted appearance of the Beans and coffee Infusion 68 to 72 ⁰ C none 84.6% very good

^r The results of the tests described in Tables 1 to 3 can be summarized

Loss of caffeine

«5 CHT loss

Appearance of the beans
Coffee infusion

Extract.
volume

none none 48.1 84.3 Well g-jt Well mild, off rounded 24.3 24.4 281 314

1: no preheating;
Temperature of beans 20 ° C,
Solvent temperature 22 ° C.

II: with preheating;
Temperature of beans 41 ⁰ C,
Solvent temperature 70 to 72 ⁰ C.

Finally, comparative tests were carried out in which in some approaches the beans were not preheated, the solvent, however, up to almost was heated to boiling point. In this way it should be shown that the inventive method

drive fundamentally differs in its effects from the known method, in which raw Coffee beans with the extraction agent poured over them, at one of the boiling point of the solvent in question nearby temperature and continuously extracted.

Processing time
Minutes Tabel Temperature, ⁰ C
of Solvent 4th Caffeine content C-5-HT
in ppm Remarks understand Coffees 20th ° / o 25th 18th 50 1.16 844 L 1 25th 18th 80 1.16 76i L 2 25th 18th 50 1.16 595 L 3 40 18th 80 1.15 435 L 4 40 18th 80 1.16 428 L 5 50 18th 80 1.14 433 The specified values L 6 80 18th 20th 1.12 398 are each the through L 7 25th 48 50 1.16 395 Cut from 2 to 3 a L 8 25th 48 80 1.15 297 individual trials L 9 25th 48 80 1.15 258 LlO 40 48 80 1.16 219 LIl 50 48 80 1.14 222 L 12 80 48 20th 1.11 198 L 13 120 18th 80 1.14 423 L 14 120 18th 80 1.13 338 L 15 120 48 20th 1.09 189 L 16 40 18th 80 not determined 442 Fl 40 18th 20th not determined 389 F2 40 48 80 not determined 226 F3 40 48 not determined 194 F4

S "

7 8

In the above table 4, the mentioned cold air flow cooled down as quickly as possible. Through these identical experiments, Ll, L2, L3 etc. are used to quickly cool the coffee beans. The successive laboratory tests are carried out with the last residues of the coffee wax (as carboxylic acid from a raw coffee mixture (20 Col / 12 SaI) 5- (hydroxy) - tryptamide identified) to the surface. The caffeine content of the green coffee was 5 that of the beans and an additional 1.16%, the CHT content 1078 ppm. Most of the grinding and polishing removed as a solvent,
ethylene chloride was used. 1400 g of the raw coffee according to the invention were treated with 1800 ml of solvent. The solvent was drained after processing losses incurred from the treatment. Coffee is limited to only those and the coffee is steamed and dried. Fl, F2 etc. io substances that affect digestibility. The denote under appropriate conditions by- bean substance is retained,
Conducted production trials with quantities greater than. In practice, the process according to the invention can exceed 1000 kg. be carried out roughly as follows:

The experiments L9 to L12 and F4 clearly show the production of

the beneficial effect of the wholesome coffees according to the invention will be according to the invention

plot. appropriately selected provenances by nature

According to a further feature of the invention, the green coffee will already have a lower content of carboxylic acid after washing and after one of 5- (hydroxy) -tryptamides. The content of known vapors can be determined analytically while rubbing at the same time,
and grinding the surface of the coffee beans through 20 The coffee beans are first dried mechanically in rapid drying to the original moisture of a commercially available coffee cleaning machine and then acted in a cold air stream, in which, in addition to removing impurities, cools down within a short time and the bean tops (stones, Sand, etc.) special emphasis on the surface again by grinding and polishing. B. Silverworks. 25 skins etc. are placed.

As a result, a significant proportion of the beans are then again in a heatable

Unwanted, incompatible roasting irritants, container preheated. The most convenient temperature

remotely. ^{is between 40 and 48 c} C. depending on the type of coffee.

Proof of withdrawal of incompatible products. At the same time, the solution cuticular wax can be preheated in other containers by means of analytical determination. As a solvent, the amount of carboxylic acid 5- (hydroxy) removed - preferably methylene chloride (dichloromethane, CH ₂ Cl ₂ , tryptamide. By comparison with those for the boiling point 40C), 1,2-dichloroethane (ethylene chloride, individual origins) known original components _{C 2 HjCl 2} , boiling point 84 ⁰ C). Trichlorethylene (ClCH can thus be accurately determined, which result = CCl _2, boiling point of 87 ⁰ C) or mixtures of the invention the treatment of the raw coffee 35 above solvents. The solvent has provided. The amount of carboxylic acid-5- (hy- is brought to a temperature which approaches the jedroxy) -tryptamide is in direct proportion to the white boiling point as close as possible. The pre-amount of cuticular wax. The possibility of a warmed coffee bean is passed into a heatable subsequent exact proof of the withdrawal container, and that at the same time as the previously incompatible substances is one of the advantages of the 40 temperature-controlled solvents. The temperature must be invention. With the process according to the invention, the boiling point can be kept with a 70 to 84 ° removal of the carboxylic acid movement of the coffee beans and the solvent in the opposite direction. 5- (hydroxy) -tryptamide achievable, thus a result significantly improved compared to the time of this process, in which there has not yet been any previous method. Loss of caffeine kommi, bctiägi depending on lmen & iuii

In order to further improve the digestibility and tolerance of the raw 45 solvent and, depending on the coffee coffee used, the washed variety takes 25 to 40 minutes. The right combination of green coffee followed by further treatments between temperature and time is decisive for the exposed. First of all, the invention provides a dampening-optimal degree of dissolution of the cuticular wax, for the already treated coffee, by means of which substances soluble in ethyl ether are removed without affecting the caffeine content. After this treatment, the solvent is removed from the quay in a known manner from the washing process and residues of the return agent are driven off with suitable stocks and then the coffee is removed with constant measures, the remaining movement and constant pressure being analogous the "Lend residues of chlorinated hydrocarbons under the oppm rieh process". After this steam lie. 55 the beans go into a drying unit, which

A further step of the invention provides that a device must be included with which ice is then achieved by rapid drying while rubbing and grinding the surface of the beans at the same time, rubbing and grinding the surface of the achieved with simultaneous deduction of the steamed coffee beans in addition, the cutaneous tissue loosened during the damping process. The subsequent snow-loosened skin must be removed. The drying 60 ies cooling drives further remaining wax thieves as takes place down to the original moisture of the surface of the bean, softened by additional! Coffee beans. Sodaan these will be rubbed off under a mechanical treatment.

Claims (2)

ι 2 Production of a wholesome green coffee to 1. Process for removing waxy langt, in which green coffee is exposed to the action of substances and carboxylic acid-5- (hydroxy) -tryptamides 5 water vapor. Process of this kind from raw coffee beans while maintaining the original more or less the "Lendrich-Versprünbaren caffeine content, whereby the coffee drives" (German patent 576 515). The bean beans with a solvent from the group of this refinement process is seen in the fact that the chlorinated hydrocarbons close to the boiling point are treated by steaming the green coffee under pressure of the solvent and this io an improvement in taste and thus immediately removed, thus a better one The hypothesis attributed to this process, 48 ⁰ C previously mentioned and purified dry coffee - that a reduction of the chlorogenic acid beans with the preheated solvent of the roasted coffee could be achieved thereby, has not been achieved proven to be less than 15 for a period of 25 to 40 minutes. The chlorogenic acid content in the steamed maintenance of the temperature of the solution coffee is not significantly different from that in the means of washing. common, untreated coffees. However occurs 2. The method according to claim 1, characterized by superficial abrasion and by the fact that after washing and after a flooding of water-soluble substances from the known vapors of the raw coffee under 20 raw beans a certain reduction in certain simultaneous rubbing and grinding of the coffee surface - Ingredients which, when the coffee is infused, appear in the coffee beans as a result of rapid drying on a reduction in the ethyl ether-soluble substances, the original moisture being dried and zen. As a result of the dampening process, there is then a certain decrease in the carboxylic acid time in a short stream of cold air and the bean surface is processed again, but only in the range of approximately by grinding and polishing. 10 to 20 ° / ₀ . In making decaffeinated coffee it is already known, by selecting certain solvents, the encrusted, waxy substances of the The invention relates to a method for removing 30 hard-to-penetrate outer layers of the coffee of waxy substances and carboxylic acid-5- (hy- beans and so with this solution droxy) -tryptarnides from raw coffee beans to reach the lower-lying caffeine under medium and Preservation of the original caffeine content. to extract this (German patent specification 598 379). For some people, coffee beans are sensitive - so this well-known process is not about lent digestive organs not tolerated. These 35 the production of a caffeinated, but digestible Intolerance is due to impurities, ballast borrowed green coffee, but to decaffeination substances, roast residues and the like, as well as foreign bodies from green coffee. mineral or organic type, e.g. B. cellulose, the object of the invention is to bring forward a process. Various attacks have already been made that have largely removed the fortifications been undertaken, these aforementioned 4 ° adhesive cuticular wax and thus the carbon materials to remove from the coffee. acid-5- (hydroxy) -tryptamide enables the loading In addition to the aforementioned substances, the wholesomeness and compatibility of a caffeine surface of the coffee beans in a thin layer of coffee can be increased significantly, without loss of extremely adherent waxy deposits for the coffee bean substance and without any influence on the poor digestibility of roasted coffee orgaroleptic texture of the coffee,
literally. These waxy deposits are included. The invention consequently consists in a normal, untreated green coffee beans between to remove waxy substances and see 0.2 and 2.0 ° / ₀ dec bean weight. Even if carboxylic acid-5- (hydroxy) -tryptamides from raw coffee, these waxy deposits are only partially identified with anaphyte beans while preserving the original caffeine lysis table, one can with certainty be able to identify the 5 ° content, whereby the coffee beans say with a solution that carboxylic acid-5- ( hydroxy) -tryptamide belongs to agents from the group of chlorinated hydrocarbons, one of the important components of these wax-like deposits treated close to the boiling point of the solvent. These are to be analytical and this is then removed, which can thus be easily verified. It has been proven by clinical tests that at a temperature of 40 that the content of carboxylic acid-5- (hydroxy) -trypt- 55 to 48 ° C preheated and cleaned dry coffee amides in direct proportion to the digestibility of beans with the preheated solvent during of the coffee beans. a time of 25 to 40 minutes with upright If you work carefully - for example by maintaining the temperature of the solvent mechanical treatment with fine sand - can be washed. a large amount of the coffee wax from the 6 ° It was surprisingly found that remove a surface of the green coffee. Many processes for the production of timely removal of the waxy substances from a convenient coffee are based on this complete preservation of the caffeine content with the same principle Method «values obtained, by a reduction of 25 ° / ₀₎ at most up to 48 ° / ₀ succeeds, but with 65 mood of the temperature of the green coffee as well as the greater loss of the coffee bean substance, solvent on the one hand and the treatment bond is and also brings organoleptic disadvantages. on the other hand is possible. It is Of the other refinement processes that are used to preheat the green coffee and the solution