Process for the quasi-continuous decaffeination of raw coffee

Details Process for the quasi-continuous decaffeination of raw coffee Process for the quasi-continuous decaffeination of raw coffee

A - Human Necessities

23

F

99/80, 260/242.4

A23F 5/22 (2006.01) A23F 5/06 (2006.01) A23F 5/20 (2006.01) A23F 5/28 (2006.01) B01D 11/02 (2006.01) C07D 473/12 (2006.01)

Patent

CA 2033760

A process for decaffeinating raw coffee by selective extraction of the caffeine by means of a solvent that is liquid under normal conditions. Raw coffee beans are extracted for between one and several hours by means of a liquid solvent that is comprised of water and that has been saturated with carbon dioxide or other suitable gas or gas mixture at a temperature of between about 20°C and 110°C and a pressure of between about 30 bar and 300 bar. The pressure atmosphere is reduced abruptly or within a few minutes to a pressure between about 1 bar and 10 bar. The expanded raw coffee beans are rinsed in the liquid solvent for a period of between a few minutes and two hours. The raw coffee beans charged with water are dried to bring the minimum water content to that required for subsequent roasting and the decaffeinated and pre-dried raw coffee beans are then roasted, after which the caffeine is selectively separated from the liquid solvent and the caffeine is recovered in pure crystalline form.

L'invention est une méthode pour décaféiner le café vert par extraction sélective de la caféine au moyen d'un solvant liquide dans des conditions normales. Les fèves de café vert sont soumises au processus d'extraction durant une période allant d'une à plusieurs heures au moyen d'un solvant liquide constitué d'eau saturée de bioxyde de carbone ou d'un autre gaz ou mélange gazeux approprié à une température variant entre 20º C et 110º C environ et à une pression variant entre 30 bars et 300 bars environ. La pression est réduite brusquement, ou en quelques minutes, à une valeur entre 1 bar et 10 bars environ. Les fèves de café vert expansées sont rincées dans le solvant liquide durant une période allant de quelques minutes à deux heures. Elles sont ensuite chargées d'eau et séchées pour les amener à la teneur en eau minimale requise pour la torréfaction et les fèves vertes décaféinées et préséchées sont ensuite torréfiées, opération après laquelle la caféine est extraite du solvant liquide et récupérée sous forme cristalline pure.

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