The invention relates inter alia to the field of the production of foods and stimulants, more particularly coffee products and coffee substitute products having a reduced acrylamide content. The invention provides a method for removing acrylamide from various food matrices, more particularly from a coffee or coffee substitute product matrix, by using a biocatalyst to degrade acrylamide.
C12N 9/80 - Hydrolases (3.) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides
2.
PROCESS AND APPARATUS FOR PRODUCTION OF DECAFFEINATED RAW COFFEE BEAN EXTRACTS AND CAFFEINE USING ADSORBER RESINS AND DICHLOROMETHANE, AND CORRESPONDING USES
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).
C07D 473/12 - Heterocyclic compounds containing purine ring systems with oxygen, sulfur, or nitrogen atoms directly attached in positions 2 and 6 two oxygen atoms with radicals containing only hydrogen and carbon atoms, attached in position 1 or 3 with methyl radicals in positions 1, 3, and 7, e.g. caffeine
B01D 15/26 - Selective adsorption, e.g. chromatography characterised by the separation mechanism
B01D 15/20 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the conditioning of the sorbent material
The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide—preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.
The invention is mainly in the field of the production of food and luxury foods, for example coffee and coffee substitute products. Enzymes are provided which are capable of degrading acrylamide - preferably also at temperatures above 50° C., in particular in temperature ranges which occur in the production of coffee/coffee substitute products, and/or at a pH value between pH 4 and pH 7, as is usual in the production of coffee/coffee substitute products. Furthermore, methods for degrading acrylamide from preparations selected from semi-finished goods as well as finished goods are provided. Also, the present invention relates to preparations having a reduced acrylamide content compared to preparations which have not been subjected to the method for removing acrylamide according to the invention by means of the enzymes according to the invention.
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
5.
Method for producing decaffeinated raw coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom, corresponding decaffeinated raw coffee beans, decaffeinated roasted coffee beans and preparation produced therefrom, corresponding uses and corresponding systems
A process for producing decaffeinated green coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom is described, wherein one process step comprises the PEF (pulsed electric field) treatment of (optionally presoaked) green coffee beans. Also described is a decaffeinated green coffee bean, a decaffeinated roasted coffee bean, and a preparation produced therefrom, and also the use of a PEF device for the treatment of (optionally presoaked) green coffee beans. A system for decaffeinating green coffee beans is additionally described.
The invention relates inter alia to the field of the production of foods and stimulants, more particularly coffee products and coffee substitute products having a reduced acrylamide content. The invention provides a method for removing acrylamide from various food matrices, more particularly from a coffee or coffee substitute product matrix, by using a biocatalyst to degrade acrylamide.
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
C12N 9/80 - Hydrolases (3.) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides
7.
METHOD FOR PRODUCING DECAFFEINATED RAW COFFEE BEANS, DECAFFEINATED ROASTED COFFEE BEANS OR PREPARATIONS PRODUCED THEREFROM, CORRESPONDING DECAFFEINATED RAW COFFEE BEANS, DECAFFEINATED ROASTED COFFEE BEANS AND PREPARATION PRODUCED THEREFROM, CORRESPONDING USES AND CORRESPONDING SYSTEMS
The invention relates to a method for producing decaffeinated raw coffee beans, decaffeinated roasted coffee beans or preparations produced therefrom, wherein a method step comprises PEF (pulsed electric field) treatment of (optionally presoaked) raw coffee beans. The invention also relates to a decaffeinated raw coffee bean, a decaffeinated roasted coffee bean and a preparation produced therefrom, and to the use of a PEF device for treating (optionally presoaked) raw coffee beans. The invention further relates to a system for decaffeinating raw coffee beans.
A23F 5/20 - Reducing or removing alkaloid contentPreparations produced therebyExtracts or infusions thereof
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
C02F 1/48 - Treatment of water, waste water, or sewage with magnetic or electric fields
The invention relates to, inter alia, the area of producing food and luxury products, for example coffee and coffee substitute products. Enzymes are provided which are capable of decomposing acrylamide – preferably even at temperatures above 50 °C, in particular temperature ranges which occur during the production of coffee/coffee substitute products, and/or with a pH value between pH 4 and pH 7, such as those which normally occur during the production of coffee/coffee substitute products. The invention additionally relates to methods for decomposing acrylamide from preparations, selected from semifinished products or finished products, and to preparations with a reduced acrylamide content in comparison to preparations which have not undergone the method according to the invention for removing acrylamide using the enzymes according to the invention.
The invention relates inter alia to the field of the production of staple foodstuffs and luxury food items, for example coffee products and coffee substitute products. According to the invention, enzymes are made available which are capable of removing acrylamide - preferably also at temperatures above 50°C, in particular at temperatures typical of the preparation of coffee products/coffee substitute products, and/or at a pH between pH 4 and pH 7, such as is common in the preparation of coffee products/coffee substitute products. The invention also relates to methods for removing acrylamide from preparations, selected from semi-finished products and ready-made products. The invention also relates to preparations with a reduced acrylamide content as compared to preparations that were not subjected to the method according to the invention for removing acrylamide by means of the enzymes according to the invention.
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