26results about "Coffee alkaloid content reduction" patented technology

The present invention discloses a preparation method of a magnetic metal organic framework material and its application in removing microplastics in food, belonging to the field of food safety. The present invention uses drinking water, tea and wine as examples for explanation, and adsorbs and removes microplastics therein, so as to achieve a better effect of separating microplastics from food; the method based on the magnetic metal organic framework material can improve the efficiency and speed of removal, and reduce cumbersome operation steps such as centrifugation; and the method has a good removal effect. The method of the present invention can achieve the purpose of adsorbing and removing microplastics in food, and provides a theoretical and technical basis for the future control of microplastics in food.

To provide a caffeine removal method of unroasted coffee beans capable of removing caffeine by extracting caffeine from the unroasted coffee beans, by suppressing deterioration of original flavor of coffee beans caused by removal of lipid or the like.SOLUTION: A removal method of caffeine from unroasted coffee beans includes: moistening the unroasted coffee beans by bringing them into contact with water; storing the moistened unroasted coffee beans in an extraction vessel 10; obtaining water-containing carbon dioxide by bringing the carbon dioxide from a cylinder 12 into contact with water (vessel 16); introducing the water-containing carbon dioxide into the extraction vessel 10 to contact the moistened unroasted coffee beans; pressurizing the carbon dioxide to a supercritical state; reducing the pressure to a non-supercritical state; and repeatedly cycling the pressurization and depressurization several times to extract and remove caffeine from the unroasted coffee beans.SELECTED DRAWING: Figure 1

The invention discloses a preparation method of a coffee solid beverage capable of reducing astringent taste. The method comprises the following steps: (1) freezing, (2) soaking, (3) baking, (4) grinding, (5) cold extraction, (6) concentrating, (7) freeze-drying and (8) blending. The coffee solid beverage capable of reducing astringent taste, which is prepared by the method disclosed by the invention, is rich in polyphenol components, and the astringent taste problem is obviously improved.

A method of forming a treated clay composition, a method of decaffeinating, and a treated clay composition are disclosed. The method of forming the treated clay composition includes providing a first solution of caffeine molecules and non-caffeine molecules, extracting the caffeine molecules to form a pretreatment solution, and contacting the clay composition with the pretreatment solution to form a treated clay composition, at least one non-caffeine molecule being adsorbed on the treated clay composition. The method of decaffeinating includes providing a solution of caffeine molecules and non-caffeine molecules, and contacting the solution with the treated clay composition. The treated clay composition includes organic molecules adsorbed on a mineral layer of the clay. The organic molecules are non-caffeine molecules from the pretreatment solution.

A method for preparing decaffeinated green coffee beans is described. In this case, one method step comprises the extraction of caffeine from green coffee beans by means of an aqueous extract, the other method step comprises the binding of caffeine in the extract to an adsorbent resin, and the other method step comprises the dissolution of caffeine from the caffeine-laden adsorbent resin with dichloromethane (DCM).

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at -10 to -25 °C; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 °C; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present disclosure is directed to a storage device comprising coffee melanoidin, preferably extracted from spent coffee grounds. Owing to the abundance presence of polycondensates with polyelectrolyte / polyampholite behaviour with a polyphenol or quinone-based aromatic core, the melanoidin has large redox capacities making it suitable for use in electrical energy storage devices. A further advantage of using spent coffee grounds is that this material which has been considered waste material in the past is now upcycled to a useful material which even helps to replace relatively scarce raw materials such as for instance transition metal salts for electrolytes, and transition metals, porous carbon and graphite for electrodes.

The invention relates to the technical field of coffee bean treatment, in particular to low-caffeine treatment equipment and method by combining supercritical CO2 with molecular sieve directional adsorption, and the low-caffeine treatment equipment comprises an extraction kettle, and a fluid circulation mechanism and a treatment tank which are arranged on the left side and the right side of the extraction kettle, the extraction kettle comprises a kettle body which allows CO2 fluid to flow from bottom to top and is used for placing coffee beans, a filter cartridge arranged at the center in the kettle body, and an auger arranged in the filter cartridge. According to the invention, a dynamic circulating extraction structure of coffee beans is constructed by arranging the auger driven by the motor and the filter drum in the extraction kettle, and the coffee beans continuously rise in the filter drum under the lifting action of the auger and are uniformly scattered from the top end, and form countercurrent and dynamic full contact with supercritical CO2 which is introduced from the bottom of the kettle and flows upwards, so that the extraction efficiency of the coffee beans is improved. A traditional static soaking mode is changed, the contact area and updating frequency of coffee beans and a solvent are increased, the single-batch processing time is shortened, and the situation of local excessive extraction or insufficient extraction is avoided.

The utility model provides a green coffee bean processing device which can enable formula liquid to be absorbed into green coffee beans. The green coffee bean processing device is provided with a heating and cooling mechanism. The heating and cooling mechanism is provided with an internal space, a heating device and a cooling device. The internal space is formed inside the heating and cooling mechanism and can accommodate green coffee beans. The heating device and the cooling device are arranged in the heating and cooling mechanism. The heating device can raise the temperature of the internal space, and the cooling device can lower the temperature of the internal space. When the temperature of the internal space rises, caffeine and chlorogenic acid can be discharged from the green coffee beans. When the temperature of the internal space is reduced, the formula liquid can be absorbed into the raw coffee beans, and then the raw coffee beans are dried to change the content of caffeine and chlorogenic acid in the raw coffee beans and the flavor of the raw coffee beans.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at −10 to −25° C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30° C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

The present disclosure is directed to compositions for mitigating emissions of harmful gasses such as greenhouse gasses and methods using said compositions. More particularly the composition helps mitigating emissions of methane, hydrogen sulfide and ammonia. Said composition comprises melanoidin extracted from roasted coffee, preferably from spent coffee grounds.

The present invention relates to the methods for extraction of natural caffeine from caffeine containing biological material.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

What is described is a process for producing decaffeinated raw coffee beans. One process step comprises the extraction of caffeine from raw coffee beans by means of an aqueous extraction liquid, a further process step the binding of caffeine from the extraction liquid to an adsorber resin, and a further process step the leaching of caffeine from the caffeine-laden adsorber resin with dichloromethane (DCM).

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

To provide a method for removing caffeine from unroasted coffee beans, which can perform a decaffeination treatment of unroasted coffee beans while suppressing a damage to the coffee flavor.SOLUTION: A method for removing caffeine from unroasted coffee beans comprises: a pretreatment of wetting unroasted coffee beans with water; a decaffeination treatment of extracting and removing caffeine from wetted unroasted coffee beans using supercritical carbon dioxide; and an aftertreatment of drying the wetted unroasted coffee beans after the decaffeination treatment. In the pretreatment, the unroasted coffee beans are wetted by being contacted with water of 30°C to 90°C.SELECTED DRAWING: Figure 2

A method for forming a treated clay composition, a method for decaffeination, and a treated clay composition are disclosed. The method for forming the treated clay composition includes preparing a first solution of caffeine molecules and non-caffeine molecules, extracting the caffeine molecules to form a pre-treatment solution, and contacting the clay composition with the pre-treatment solution to form a treated clay composition, where at least a portion of the non-caffeine molecules are adsorbed. The method for decaffeination includes preparing a solution of caffeine molecules and non-caffeine molecules and contacting the solution with the treated clay composition. The treated clay composition includes organic molecules adsorbed onto the mineral layer of the clay. The organic molecules are non-caffeine molecules from the pre-treatment solution.

The present invention relates to the methods for extraction of natural caffeine from caffeine containing biological material.

The invention provides a preparation method of low-content caffeine coffee beans, which comprises the following steps: firstly, extracting green coffee bean powder by a water heating method to obtain a coffee aromatic substance saturated water extracting solution, and then adding activated carbon into the obtained coffee aromatic substance saturated water extracting solution to adsorb caffeine in the solution, so as to obtain the low-content caffeine coffee beans. The saturated water extracting solution is almost free of caffeine and is treated by activated carbon; secondly, green coffee beans are put into the coffee aromatic substance saturated water extracting solution which almost does not contain caffeine and is treated by the activated carbon to be treated for multiple times, caffeine in the green coffee beans is extracted by utilizing an osmotic pressure principle, so that the low-caffeine-content coffee beans are obtained, the caffeine content in the coffee beans is not higher than 0.01%, and the content of the caffeine in the coffee beans is not higher than 0.01%. And aromatic flavor components in the coffee beans are reserved to the greatest extent.

The invention discloses a preparation method of a low-caffeine orange-flavor coffee beverage, and belongs to the technical field of food processing. According to the method, fresh orange fruits from the same source are adopted, the fresh orange fruits are cut into blocks and juiced in stages, and through the three-step progressive whole-process flavor design of ultrasonic-assisted compound enzyme anaerobic fermentation, ultrasonic-assisted orange juice-ethyl acetate mixed solution soaking and final blending, the natural orange flavor is deeply embedded into a coffee body, and efficient factor removal is achieved. The beverage prepared by the method is high in caffeine removal rate, rich in natural orange flavor and high in fusion degree with coffee, and excellent physical and flavor stability is guaranteed through microfluidization and non-thermal sterilization technologies. The method fundamentally surpasses the technical category of simple physical mixing, and the low-caffeine orange-flavor coffee beverage which is coordinated in flavor and excellent in stability is prepared and has a good market prospect.

The invention relates to the field of coffee beverage processing, in particular to siraitia grosvenorii sugar-free low-caffeine coffee and a making process thereof.The making process comprises the following steps that sodium alginate is added into coffee liquid, stirring and mixing are conducted, then a calcium chloride solution is dropwise added, and reaction liquid is obtained; then standing and filtering to obtain low-caffeine coffee; the low-caffeine coffee is mixed with the siraitia grosvenorii extracting solution and other common components to obtain the siraitia grosvenorii sugar-free low-caffeine coffee. Gel formed by sodium alginate and calcium ions is used for removing caffeine, and substances in the fructus momordicae extracting solution are used for maintaining flavor. Specifically, mogroside inhibits bitter feeling caused by caffeine; the beta-ionone is combined with pyrazine substances in coffee to convert the scorched bitter taste into roasted nut fragrance; linalool is oxidized to catalyze hydrolysis of lactone, so that coffee lactone flower and fruit fragrance can be activated; therefore, the coffee not only can maintain low caffeine, but also can retain flavor, does not need additional sugar, and is healthier to drink.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

The present disclosure provides enzyme-based compositions, kits, and methods of their use for reducing or removing caffeine from food and beverages.

The present disclosure provides enzyme-based compositions, kits, and methods of their use for reducing or removing caffeine from food and beverages.