Abstract: An aqueous extract of tea, containing native tea tannins and caffeine, is cooled to provide an aqueous solubles phase containing cold-water soluble components of the extract, including a minor portion of the caffeine, and an insolubles phase containing tea tannins complexed with a major portion of the caffeine. The aqueous solubles phase is separated from the insolubles phase, and the latter is subjected to decaffeination to provide decaffeinated tannins which may then be recombined with the aqueous solubles phase. The resulting treated extract from which the major portion of the caffeine has been removed can be dried or, if desired, subjected to further decaffeination and thereafter dried to provide a cold-water-soluble decaffeinated tea. Further features of the invention are set forth in the following description.
Type:
Grant
Filed:
January 12, 1978
Date of Patent:
February 9, 1982
Assignee:
Societe d'Assistance Technique pour Produits Nestle S.A.
Abstract: A process for decaffeinating green coffee comprising treating green coffee with at least one acetal of the general formula ##STR1## wherein R.sup.1 is a hydrogen atom or a methyl group and R.sup.2 and R.sup.3 are each a methyl group or an ethyl group, as an organic solvent, and removing solvent residues by steaming the treated green coffee.
Abstract: Liquid propane, liquid butane or mixtures thereof at a temperature of from 30.degree. C. to 95.degree. C. is employed to selectively remove caffeine from moistened green coffee. The resulting decaffeinated coffee is then roasted and processed to ground or soluble coffee products which will possess the flavor and aroma of comparable non-decaffeinated coffee products.
Abstract: Method of removing caffeine from vegetable materials using a solvent containing two components:(a) a first component which is inherently gaseous under operational conditions, and (b) a second component which, by itself, has physical properties such that a mixture of (a) and (b) is liquid at the operating temperature.
Type:
Grant
Filed:
June 12, 1978
Date of Patent:
March 10, 1981
Assignee:
Hag Aktiengesellschaft
Inventors:
Ludwig Roselius, Hans-Albert Kurzhals, Peter Hubert
Abstract: A process is disclosed wherein the decaffeination of solutions of caffeine in fatty media is effected with hydrophilic, phenol/formaldehyde polymeric resins having phenolic functional groups. In particular, the solutions are contacted with resin to effect decaffeination and the solvent medium is recovered, whereas the exhausted resin containing adherent caffeine and any non-caffeine solids may be regenerated for re-use. Other features of the invention are described in the specification.
Type:
Grant
Filed:
May 17, 1979
Date of Patent:
December 2, 1980
Assignee:
Societe d'Assistance Technique pour Produits Nestle S.A.
Abstract: Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would occur if the whole potato were cooked to its center at that temperature. Then, the potatoes are heated in air and cooked again at a temperature of about 50.degree. to 100.degree. C. Following the last cooking procedure the potatoes are frozen, chilled, or retorted to preserve them in the absence of starch suspensions. To prepare them for consumption the potatoes can be fried or boiled.
Type:
Grant
Filed:
October 2, 1979
Date of Patent:
October 14, 1980
Assignee:
The United States of America as represented by the Secretary of Agriculture
Abstract: A process for the decaffeination of raw coffee beans. Coffee beans containing 15 to 55 percent water are treated with the ester of an organic acid, in combination with a ketone.
Abstract: A caffeine free black tea product is produced by an extraction procedure with a supercritical gas such as carbon dioxide in which first the aromatic content of the tea is extracted with dry gas, then the caffeine content is extracted with wet gas, and finally the decaffeinated tea is reimpregnated with the aromatic content.
Abstract: Aqueous vegetable extracts such as extracts of tea or green or roasted coffee are decaffeinated by permitting caffeine to diffuse through at least one porous, hydrophilic membrane and a water-immiscible solvent phase and into a water phase. The solvent may be either internal to a single membrane or positioned between two spaced-apart membranes.
Abstract: Decaffeination of green coffee is achieved by extracting caffeine from either green coffee beans or an aqueous extract of green coffee beans by means of diethyl succinate.
Type:
Grant
Filed:
September 18, 1975
Date of Patent:
May 2, 1978
Assignee:
General Foods Corporation
Inventors:
Gary Victor Jones, Joseph Francis Coogan, III
Abstract: A water extract of green coffee beans is dried and this dried powder is extracted with a solvent for caffeine such as ethanol. The decaffeinated solids are rehydrated and either reincorporated into the water-extracted green coffee which is then roasted and ground or used as a caffeine-deficient extraction medium for decaffeinating green coffee.
Abstract: The flavor and aroma of decaffeinated coffee is made to more closely resemble that of undecaffeinated coffee by virtue of a process involving contacting green coffee with sucrose.
Type:
Grant
Filed:
November 14, 1973
Date of Patent:
August 23, 1977
Assignee:
General Foods Corporation
Inventors:
Frank Lando, Charles Leonard Teitelbaum
Abstract: Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.