Preparation of a decaffeinated roasted coffee blend

Details Preparation of a decaffeinated roasted coffee blend Preparation of a decaffeinated roasted coffee blend

1979-11-13

1981-03-10

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426427, 426388, A23F 520

Patent

active

042554616

ABSTRACT:
A lower-grade green coffee bean fraction is moisturized to above 37% by weight and then decaffeinated by extraction with a moist supercritical fluid having a temperature of at least 100.degree. C. This decaffeinated coffee is then combined, either before or after roasting, with a higher-grade coffee fraction. Typically the higher-grade fraction will be coffee which has been decaffeinated by extraction with a moist supercritical fluid at a temperature below about 85.degree. C.

REFERENCES:
patent: 3640726 (1972-02-01), Bolt et al.
patent: 3767418 (1973-10-01), Ponzoni
patent: 3840684 (1974-10-01), Fazzina et al.
patent: 3843824 (1974-10-01), Roselius et al.

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