초록 ▼

An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine so

An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine solids into an aqueous phase from a caffeine-solvent phase. Caffeine is recovered from the caffeine-solvent phase as a valuable byproduct.

대표청구항 ▼

A method for producing a decaffeinated coffee product comprising the steps of: (a) contacting an aqueous, caffeine-containing roasted coffee extract with a halogenated caffeine solvent in a liquid-liquid extraction column at a weight ratio of caffeine solvent to extract of from 1:1 to 10:1 at a temp

A method for producing a decaffeinated coffee product comprising the steps of: (a) contacting an aqueous, caffeine-containing roasted coffee extract with a halogenated caffeine solvent in a liquid-liquid extraction column at a weight ratio of caffeine solvent to extract of from 1:1 to 10:1 at a temperature of from 26.7°C. to 82.2°C. for a time and under conditions effective to transfer at least 90% of the caffeine contained in the extract from the aqueous phase to the caffeine solvent phase, said contact also inherently effecting transfer of a minor amount of non-caffeine roasted coffee solids from the aqueous phase to the caffeine solvent phase, and separating the two phases; (b) contacting said caffeine and non-caffeine solids-containing caffeine solvent phase with water in a liquid-liquid extraction column at a weight ratio of water to said caffeine solvent phase of 0.25-3:1, at a temperature of from 5°C. to 43.3°C. and for a time and under conditions effective to transfer at least 70% of the non-caffeine solids from the caffeine solvent phase to the water phase while retaining at least 90% of the caffeine in the caffeine solvent phase, and separating the two phases; (c) combining the decaffeinated aqueous coffee extract phase from step (a) and the non-caffeine solids-containing water phase from step (b); and (d) removing entrained solvent from the separate aqueous and water phases or the combined liquid of step (c) in order to effect a residual solvent content in the combined liquid of less than 10 ppm.