Process for the production of decaffeinated tea

US4938977A · kind A · utility

Assignee

• Hopfenextraktion HVG Barth, Raiser & Co. · DE

Inventors

• Manfred Gehrig · Wolnzach, DE
• Adrian Forster · Wolnzach, DE

Key dates

• Filing date: May 11, 1989
• Grant date: Jul 3, 1990
• Expiry date: May 11, 2009

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23F3/366
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

By the extraction with CO.sub.2 at 60 to 150 bar and 20.degree. to 70.degree. C., an aroma enriched fraction is taken from the moistened black tea, said fraction being added again to already decaffeinated and dried tea. Decaffeination starts after the aroma fraction has been obtained by pumping carbon dioxide at a pressure of between 150 to 500 bar and a temperature of between 10.degree. to 100.degree. C. through a bulk moistened tea. The solvent charged with caffeine is passed over an adsorber or purified by reduction of density.