Caffeinless coffee

A caffeine-free and coffee-free technology, which is applied in the fields of coffee, coffee alkali reduction, food science, etc., can solve the problems of weak coffee taste and damaged coffee flavor, and achieve the effect of preventing the aroma from decreasing

Inactive Publication Date: 2012-11-14
SUNTORY BEVERAGE & FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, caffeine is one of the main taste components of coffee. When the caffeine is removed, the original taste of the coffee will be weakened, and other taste components (including aroma components) is also removed, so there is a problem that the original flavor of coffee is damaged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1 Manufacture of fermented coffee beans

[0068] Fermented coffee beans are manufactured through the following processes:

[0069] 1) The steam treatment process of steaming the coffee fruit for 15-30 seconds at 90-110°C,

[0070] 2) The process of cooling to 30-40°C,

[0071] 3) Adding 0.05 to 0.5% by weight of adipic acid or lactic acid per unit weight of coffee cherries to adjust the pH of the coffee cherries to pH 3 to 4,

[0072] 4) Simultaneously with or after the pH adjustment step, a microorganism attachment step for attaching fermentation microorganisms is performed,

[0073] 5) Carry out the cultivation process at 30-40°C for 48-72 hours,

[0074] 6) The drying process of drying the cultivated coffee cherries,

[0075] 7) The process of separating and refining coffee pulp from coffee seeds to obtain fermented coffee beans.

[0076] That is, 100 kg of coffee fruit was prepared, and the above process 1) was performed at a temperature of 100° C. fo...

Embodiment 2

[0077] Example 2 Production of Decaffeinated Coffee Beans (1)

[0078] As coffee beans to be subjected to flavor enhancement, Arabica coffee beans from Brazil were used. The green coffee beans are treated with water for decaffeination, so that the caffeine content in the green beans is reduced from 1.42% to 0.04%. After mixing the decaffeinated green beans and the fermented coffee beans (green beans) produced in Example 1 in the ratio shown in Table 1, use a horizontal (horizontal) drum roaster (hot air type) to roast at a medium depth Roast (L value: 19.5) for roasting. The aroma of the obtained roasted coffee beans (decaffeinated coffee beans) was sensory evaluated, and at the same time, the content of ethyl isovalerate and the caffeine content in the roasted coffee beans (mixed beans) were measured. The ethyl isovalerate content and the caffeine content were measured by the following methods.

[0079] (Determination method of ethyl isovalerate)

[0080] After the roas...

Embodiment 3

[0121] Embodiment 3 Manufacture of decaffeinated coffee beans (2)

[0122] As in Example 2, decaffeinated green beans (non-fermented coffee beans) and fermented green beans (fermented coffee beans) were used. These beans were mixed at a ratio of non-fermented coffee beans:fermented coffee beans=94:6 (%w / w). After keeping the mixed green beans in the airtight container for a certain period of time, use a horizontal (horizontal) drum roaster (hot air type) to perform roasting with medium-depth roasting (L value: 19.5) to obtain roasted mixed beans (pre-mixed). The mixed green beans were kept at room temperature for 6 hours, 12 hours, 18 hours, and 24 hours, and refrigerated (5° C.) for 1 month and 2 months. The same 100% w / w decaffeinated coffee with roasted non-fermented green coffee beans was used as a control, and the coffee extract obtained from roasted coffee beans was sensory evaluated for the intensity of its coffee flavor. In addition, coffee beans obtained by roasti...

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PUM

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Abstract

Provided is a caffeinless coffee having a rich flavor. The caffeinless coffee contains ethyl isovalerate. In the case where the caffeinless coffee is in the form of coffee beans, ethyl isovalerate is added in such a manner as to give an ethyl isovalerate content equal to or greater than 1 ppb relative to the total amount of the coffee beans.

Description

technical field [0001] The present invention relates to decaffeinated coffee having an excellent flavor, and more specifically, to decaffeinated coffee in which the flavor of decaf coffee reduced by decaffeination is close to the original flavor of coffee. Background technique [0002] Coffee usually contains caffeine, but caffeine sometimes suppresses sleep, and because it stimulates the central nervous system, heart, gastric juice secretion and digestion, etc., decaf coffee that removes caffeine from coffee has been developed. However, caffeine is one of the main taste components of coffee. When the caffeine is removed, the original taste of the coffee will be weakened, and other taste components (including aroma components) Since it is also removed, there is a problem that the original flavor of coffee is impaired. Therefore, various methods for improving the flavor of decaffeinated coffee have been proposed. [0003] For example, Patent Document 1 describes that by add...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/20
CPCA23F5/20A23F5/465
Inventor 藤原优大西达司三桥守男
Owner SUNTORY BEVERAGE & FOOD LTD
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