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(11) EP 2 892 362 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23F 5/16 (2006.01) A23F 5/44 (2006.01) 01.06.2016 Bulletin 2016/22 (86) International application number: (21) Application number: 13782838.0 PCT/IB2013/056755

(22) Date of filing: 20.08.2013 (87) International publication number: WO 2014/037837 (13.03.2014 Gazette 2014/11)

(54) INSTANT COFFEE OR COFFEE SUBSTITUTE WITH REDUCED ACRYLAMIDE AND HYDROXYMETHYL FURFURAL CONTENT AND PRODUCTION METHOD THEREOF INSTANTKAFFEE ODER KAFFEEERSATZ MIT REDUZIERTEM ACRYLAMID- UND FURFURALHYDROXYMETHYLGEHALT UND HERSTELLUNGSVERFAHREN DAFÜR CAFÉ INSTANTANÉ OU SUBSTITUT DE CAFÉ AYANT UNE TENEUR EN ACRYLAMIDE ET EN HYDROXYMÉTHYLFURFURAL RÉDUITE ET LEUR PROCÉDÉ DE PRODUCTION

(84) Designated Contracting States: (56) References cited: AL AT BE BG CH CY CZ DE DK EE ES FI FR GB EP-A1- 2 160 948 WO-A2-2005/094591 GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO US-A1- 2004 081 724 PL PT RO RS SE SI SK SM TR • BARBARA QUARTA ET AL: "Furfurals removal (30) Priority: 05.09.2012 TR 201210156 from roasted coffee powder by vacuum treatment", FOOD CHEMISTRY, ELSEVIER LTD, (43) Date of publication of application: NL, vol. 130, no. 3, 21 July 2011 (2011-07-21) , 15.07.2015 Bulletin 2015/29 pages 610-614, XP028109611, ISSN: 0308-8146, DOI: 10.1016/J.FOODCHEM.2011.07.083 (73) Proprietor: Gokmen, Vural [retrieved on 2011-07-28] cited in the application Ankara (TR) • TOLGAHAN KOCADAGLI ET AL: "In depth study ofacrylamide formation in coffee during roasting: (72) Inventor: AKILLIOGLU, Halise Gül role of sucrose decomposition and lipid Ankara (TR) oxidation", FOOD & FUNCTION, vol. 3, no. 9, 1 January 2012 (2012-01-01) , page 970, (74) Representative: Rapisardi, Mariacristina XP55096209, ISSN: 2042-6496, DOI: Ufficio Brevetti Rapisardi S.r.l. 10.1039/c2fo30038a Via Serbelloni, 12 20122 Milano (IT)

Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 2 892 362 B1

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Description glycine amino acids. It is disclosed that this method was tried for french fries and that it is also applicable for coffee Field of the Invention beans. [0005] In another related study conducted (Gökmen [0001] The present invention relates to instant coffee 5 and enyuva 2007a,b; Park et al., 2005), results are and coffee substitute with reduced acrylamide and hy- obtained demonstrating that divalent cations reduce acr- droxymethyl furfural (HMF) content wherein the carcino- ylamide formation. Making use of this information, Euro- genic and cytotoxic process components found in heat pean patent document no. EP2160948 discloses that treated roasted foodstuffs especially such as coffee are acrylamide formation is reduced by soaking chicory minimized, and production method thereof. 10 beans into solutions containing Ca2+ and Mg2+ before roasting. Background of the Invention [0006] In the Japanese patent document no. JP2007282537, superheated steam was used for roast- [0002] The method used in production of instant coffee ing and it is mentioned that by means of this method while in today’s technology comprises a series of processes 15 acrylamide content decreases, chlorogenic acid content such as roasting of raw coffee beans, grinding, aroma increases. separation, extraction, concentration and drying. During [0007] In the International patent document no. roasting of coffee beans, acrylamide and HMF are WO2005094591, acrylamide content can also be re- formed at varying concentrations depending on the in- duced by 48% by fermenting the coffee beans with lactic tensity of the heat treatment that is applied. After the20 acid bacteria before roasting. By means of this process, Swedish scientists (Tareke et al, 2002) determined pres- pH of the medium decreases and thus Maillard reaction ence of acrylamide, which is announced to be a potential slows down. When the coffee beans are roasted after carcinogen (International Agency for Research on Can- fermentation, less color formation is observed. cer, IARC, 1994), in heat treated foods; determination of [0008] In addition to all of these, in a research (Quarta the amount of acrylamide in various foods has gained 25 and Anese, 2012) conducted, vacuum application for re- importance. Taking into consideration the incidence of ducing furfural and HMF content in coffee is tried and it consumption of foods which contain a high concentration is determined that it is not very effective in reduction of of acrylamide such as french fries, many bakery products HMF in soluble coffee. When coffee sample was hydrat- and coffee, it is obviously necessary to reduce the ed before vacuum application, furfural content could be amount of acrylamide in these foods. In addition to acr- 30 reduced by 100% and HMF content by 20%. However it ylamide, since HMF is also cytotoxic and mutagen, its is reported that serious losses occurred in the volatile amount should also be limited. Maximum limit specified smell and aroma components of coffee in this technique. for HMF is 40 ppm in honey and 20 ppm in fruit juices. [0009] Upon consideration of practiced techniques to- [0003] Studies are intensively carried out for reducing day; firstly decreasing the heat treatment load was tried concentrations of acrylamide and HMF in various prod- 35 for reducing acrylamide and HMF, however this was not ucts. It has been concluded that reduction of heat treat- found to be very useful since it also reduced the benefits ment time and temperature (Surdyk et al., 2004;Taubert provided by heat treatment. Reducing the thermal load et al., 2004) and reduction of pH value (Jung et al., 2003; also reduces the rate of Maillard reaction and thus con- Rydberg et al., 2003) reduce formation of acrylamide. centrations of Maillard reaction products, which are re- Use of asparaginase enzyme (Zyzak et al., 2003; Ciesa- 40 sponsible for development of the taste and smell desired rova et al., 2006) was also developed as another strategy. in the product. This is the most significant disadvantage By using asparaginase, the asparagine amino acid play- of changing the heat treatment parameters. ing a key role in acrylamide formation is converted to [0010] Since asparagine amino acid in food plays a aspartic acid. There is a United States patent document key role in production of acrylamide, asparagine removal numbered US20040081724 which discloses that roasted 45 is used as an alternative technique for limiting acrylamide coffee beans having reduced amount of acrylamide can amount. Asparagine in the food is converted into aspartic be obtained by using the said method. acid by using asparaginase enzyme and it is prevented [0004] United States patent document no. from entering into Maillard reaction. This method is ap- US20070178219, which is another patent document in plied in production of biscuits and it is stated that it can the state of the art, discloses that acrylamide can be re- 50 be applied in foods, which include dough production in duced by a method which eliminates asparagine by their process such as cakes, breads. However it is stated weakening the cell wall of asparagine-containing plants that its applicability in french fries is difficult. Additionally, by microwave energy, ultrasonic energy, pressure force when it is used in production of coffee beans with reduced or an enzyme. The principle of this technique is the pre- asparagine and thus acrylamide content, since Maillard vention of asparagine from entering into Maillard reac- 55 reaction is again limited, loss of taste, smell and aroma tion. Asparagine is decomposed by asparaginase en- occurs in instant coffee production. zyme or a competitive medium is created to inhibit Mail- [0011] Strategy of reducing acrylamide by immersing lard reaction of asparagine by using cysteine, lysine or

2 3 EP 2 892 362 B1 4 the raw material in solutions containing divalent cations - drying the filtrate (107). (Ca2+ etc.) may cause taste defects when used in pro- duction of instant coffee. Additionally, cations such as [0020] In the inventive instant coffee or coffee substi- Ca2+, Mg2+ promote glucose dehydration, and thus ac- tute production method (100) firstly roasting (101) is per- celerate HMF formation. 5 formed. Seeds, beans and/or fruits obtained from differ- [0012] It is observed that generally mitigation strate- ent plants and trees can be used as the input materials. gies for acrylamide and HMF content in foods is based In the preferred embodiment of the invention, coffee on limiting Maillard reaction. As Maillard reaction is re- beans that are obtained from the seeds of the fruits of sponsible for formation of the desired taste-smell in the coffee trees are used. After the mature coffee beans are product, use of these techniques especially in consider- 10 collected, they are cleaned by being processed accord- ably aromatic products such as coffee is disadvanta- ing to wet or dry processing technique. The roasting (101) geous. process is required for the said cleaned coffee beans to give taste, smell and aroma to the final product. Roasting Summary of the Invention (101) can be carried out at different temperature and time 15 conditions. In the preferred embodiment of the invention, [0013] The objective of the present invention is to pro- temperatures in the range of 200-250°C are used to ob- vide instant coffee or coffee substitute with reduced acr- tain thetaste and smell specificto the material.Formation ylamide and hydroxymethyl furfural (HMF) content and of the taste and smell specific to coffee is provided by production method thereof which is performed without Maillard reaction. Maillard reaction takes place between requiring any change in heat treatment (such as roast- 20 free amino groups and carbonyl groups and accelerates ing). as the temperature rises. While enabling formation of the [0014] Another objective of the present invention is to features desired in the product, these reactions also provide instant coffee or coffee substitute with reduced cause formation of various carcinogenic compounds. acrylamide and hydroxymethyl furfural (HMF) content Acrylamide and hydroxymethyl furfural (HMF) are the and production method thereof without any loss of taste, 25 most known among these compounds. smell or aroma. [0021] The roasted material is then ground by the help [0015] A further objective of the present invention is to of a grinder (102) and broken up into smaller particles. provide instant coffee or coffee substitute whose harms [0022] The ground material is subjected to extraction on human health are reduced or completely eliminated (103) under a certain pressure and temperature, and then and acrylamide and hydroxymethyl furfural (HMF) con- 30 all soluble componentsof the coffeeare takeninto a liquid tents are reduced, and production method thereof. medium, whereas the insoluble components are re- [0016] Another objective of the present invention is to moved. In the preferred embodiment of the invention, provide instant coffee or coffee substitute with reduced extraction (103) is carried out by using water at 10-15 acrylamide and hydroxymethyl furfural (HMF) content bar pressure and 90-150°C temperature. The final con- and production method thereof wherein extracts ob-35 centration of the extract is adjusted so that it will contain tained from grains or grainlike roasted foodstuffs are fer- 10-20% soluble solid. mented. [0023] The extract containing 10-20% soluble solid ob- tained after extraction (103) is taken to the step of yeast- Detailed Description of the Invention ing (104). In this step (104), mixtures are prepared by 40 adding sucrose and yeast to the extracts. In the preferred [0017] The inventive instant coffee or coffee substitute embodiment of the invention, baker’s yeast (Saccharo- with reduced acrylamide and hydroxymethyl furfural myces cerevisiae), which does not have any harm on (HMF) content and production method thereof is illustrat- human health and which is used in production of many ed in the accompanying figure wherein fermented products, is used as the yeast. Baker’s yeast [0018] Figure 1 isthe flow chart ofthe production meth- 45 basically needs carbon and nitrogen source and is easily od. active at such mediums. In the preferred embodiment of [0019] Instant coffee or coffee substitute with reduced the invention, the extract containing 10-20% soluble solid acrylamide and hydroxymethyl furfural (HMF) content is mixed with %0.5-1 yeast (w/v) and 1-10% sucrose (w/v) and production method thereof (100) developed to fulfill and thereby fermentation takes place. the objective of the present invention comprises the steps 50 [0024] The mixtures that are prepared are fermented of (105) with the impact of the step of yeasting (104), and at the same time acrylamide and HMF formed after roast- - roasting the input material (101), ing (102) are reduced by being metabolized by the yeast. - grinding the roasted material (102), In the preferred embodiment of the invention, fermenta- - extraction of the ground material (103), 55 tion (105) continues for 12-48 hours at temperatures - yeasting the extract (104), 25-30°C. - fermentation (105), [0025] After fermentation (105) ceases, filtration (106) - filtration (106), is carried out in order to separate and remove the yeast

3 5 EP 2 892 362 B1 6 cells from the product. characterized by the steps of [0026] The filtrate which is cleaned from the yeast cells is finally dried (107). Drying can be applied in two different - roasting the input materials (101) wherein ways, namely spray drying or freeze drying. seeds, fruits and/or beans obtained from differ- [0027] Following drying (107), the final product is ob- 5 ent plants and trees are used as the input ma- tained such that there is no loss of taste-smell and aroma terials, and that it is mostly cleared of the undesirable carcino- - yeasting the extract (104) wherein sucrose and genic and cytotoxic substances. yeast are added and mixed in the extract ob- [0028] Acrylamide and HMF concentration in the final tained after extraction (103), product can be adjusted by changing the percentages of 10 - fermentation (105), wherein the extract is fer- extract, yeast and sucrose in the mixtures prepared dur- mented with the impact of yeasting the extract ing the step of yeasting (104). Examples and results per- (104), and wherein acrylamide and HMF formed taining to the mixtures wherein the extracts obtained from after roasting (101) are reduced by being me- the coffee beans are used are given below. tabolized by the yeast, 15 - filtration (106) wherein, after fermentation Example 1 (105) ceases, the yeast cells are separated and removed from the product, [0029] A mixture is prepared by 20% coffee extract - drying the filtrate which is cleared of the yeast (w/v), 10% sucrose (w/v) and 1% baker’s yeast (w/v); cells (107). and is allowed to ferment for 12 hours. The HMF content 20 in the final product, which is thus produced, is observed 2. A production method of instant coffee or coffee sub- to decrease by 94% relative to the HMF content in the stitute with reduced acrylamide and hydroxymethyl roasted coffee. furfural (HMF) content (100) according to Claim 1, characterized by the step of roasting the input ma- Example 2 25 terial (101) wherein coffee beans are used as the input material. [0030] A mixture is prepared by 20% coffee extract (w/v), 10% sucrose (w/v) and 1% baker’s yeast (w/v); 3. A production method of instant coffee or coffee sub- and the extract is allowed to ferment for 24 hours. The stitute with reduced acrylamide and hydroxymethyl acrylamide content in the final product, which is thus pro- 30 furfural (HMF) content (100) according to any one of duced, is observed to decrease by 52% relative to the the preceding claims, characterized by the step of acrylamide content in the roasted coffee. HMF content roasting the input material (101) wherein tempera- decreased by 98.6%. tures of 200-250°C are used to form the taste and smell specific to the material. Example 3 35 4. A production method of instant coffee or coffee sub- [0031] A mixture is prepared by 20% coffee extract stitute with reduced acrylamide and hydroxymethyl (w/v), 10% sucrose (w/v) and 1% baker’s yeast (w/v); furfural (HMF) content (100) according to any one of and the extract is allowed to ferment for 48 hours. The the preceding claims, characterized by the step of acrylamide content in the final product, which is thus pro- 40 extraction of the ground material (103) which is pref- duced, is observed to decrease by 72.7% relative to the erably performed with water at 10-15 bar pressure acrylamide content in the roasted coffee. HMF content and 90-150°C temperature and wherein all soluble decreased by 100%. components of the material are taken into the liquid [0032] As it is seen from the above given examples, medium and the insoluble components are removed. fermentation time plays a significant role in reducing acr- 45 ylamide and HMF content in the product. 5. A production method of instant coffee or coffee sub- stitute with reduced acrylamide and hydroxymethyl furfural (HMF) content (100) according to any one of Claims the preceding claims, characterized by the step of 50 yeasting the extract (104) wherein baker’s yeast 1. A production method of instant coffee or coffee sub- (Saccharomyces cerevisiae), which does not have stitute with reduced acrylamide and hydroxymethyl any harm on human health and which is used in pro- furfural (HMF) content (100) comprising the steps of duction of many fermented products, is used as the yeast. - roasting the input material (101), 55 - grinding the roasted material (102), 6. A production method of instant coffee or coffee sub- - extraction of the ground material (103), and stitute with reduced acrylamide and hydroxymethyl furfural (HMF) content (100) according to any one of

4 7 EP 2 892 362 B1 8

the preceding claims, characterized by the step of - Trocknen des von den Hefezellen bereinigten yeasting the extract (104) wherein the mixture com- Filtrats (107). prising %0.5-1 yeast (w/v), 1-10% sucrose (w/v) and 10-20% extract (w/v) is prepared. 2. Herstellungsverfahren für Instantkaffee oder Kaffee- 5 ersatz mit reduziertem Gehalt an Acrylamid und Hy- 7. A production method of instant coffee or coffee sub- droxymethylfurfural (HMF) (100) nach Anspruch 1, stitute with reduced acrylamide and hydroxymethyl gekennzeichnet durch den Schritt des Röstens des furfural (HMF) content (100) according to any one of Ausgangsmaterials (101), wobei Kaffeebohnen als the preceding claims, characterized by the step of Ausgangsmaterial verwendet werden. fermentation (105) which is continued for 12-4810 hours at a temperature of 25-30°C after the process 3. Herstellungsverfahren für Instantkaffee oder Kaffee- of yeasting (104). ersatz mit reduziertem Gehalt an Acrylamid und Hy- droxymethylfurfural (HMF) (100) nach einem der 8. A production method of instant coffee or coffee sub- vorstehenden Ansprüche, gekennzeichnet durch stitute with reduced acrylamide and hydroxymethyl 15 den Schritt des Röstens des Ausgangsmaterials furfural (HMF) content (100) according to any one of (101), wobei Temperaturen von 200-250 °C ange- the preceding claims, characterized by the step of wendet werden, um den für das Material typischen drying the filtrate either by spray drying or freeze Geschmack und Geruch zu bilden. drying (107) wherein the filtrate obtained as a result of filtration (106). 20 4. Herstellungsverfahren für Instantkaffee oder Kaffee- ersatz mit reduziertem Gehalt an Acrylamid und Hy- 9. Instant coffee or coffee substitute with reduced acr- droxymethylfurfural (HMF) (100) nach einem der ylamide and hydroxymethyl furfural (HMF) content, vorstehenden Ansprüche, gekennzeichnet durch which is obtained by a method according to any of den Schritt des Ausziehens des gemahlenen Mate- the preceding claims, and which is completely or par- 25 rials (103), welcher vorzugsweise mit Wasser bei ei- tially cleared of the carcinogenic and cytotoxic sub- nem Druck von 10-15 bar und einer Temperatur von stances without any loss of its taste-smell and aro- 90-150 °C erfolgt, und wobei alle löslichen Bestand- ma. teile des Materials von dem flüssigen Medium auf- genommen und die nicht löslichen Bestandteile ent- 30 fernt werden. Patentansprüche 5. Herstellungsverfahren für Instantkaffee oder Kaffee- 1. Herstellungsverfahren für Instantkaffee oder Kaffee- ersatz mit reduziertem Gehalt an Acrylamid und Hy- ersatz mit reduziertem Gehalt an Acrylamid und Hy- droxymethylfurfural (HMF) (100) nach einem der droxymethylfurfural (HMF) (100), umfassend folgen- 35 vorstehenden Ansprüche, gekennzeichnet durch de Schritte: den Schritt der Verhefung des Auszugs (104), wobei Backhefe (Saccharomyces cerevisiae) zugegeben - Rösten des Ausgangsmaterials (101), wird, welche in keiner Weise gesundheitsschädi- - Mahlen des gerösteten Materials (102), gend ist und in der Herstellung zahlreicher fermen- - Ausziehen des gemahlenen Materials (103), 40 tierter Produkte als Hefe verwendet wird. und gekennzeichnet durch die folgenden Schritte: 6. Herstellungsverfahren für Instantkaffee oder Kaffee- - Rösten des Ausgangsmaterials (101), wobei ersatz mit reduziertem Gehalt an Acrylamid und Hy- aus unterschiedlichen Pflanzen und Bäumen droxymethylfurfural (HMF) (100) nach einem der gewonnene Samen, Früchte und/oder Bohnen 45 vorstehenden Ansprüche, gekennzeichnet durch als Ausgangsmaterial verwendet werden, den Schritt der Verhefung des Auszugs (104), wobei - Verhefung des Auszugs (104), wobei dem die Mischung mit 0,5-1 % Hefe (Gew./Vol.), 1-10 % nach dem Schritt des Ausziehens (103) gewon- Saccharose (Gew./Vol.) und 10-20 % Auszug nenen Auszug Saccharose und Hefe zugege- (Gew./Vol.) zubereitet wird. ben und untergemischt werden, 50 - Fermentation (105), wobei der Auszug durch 7. Herstellungsverfahren für Instantkaffee oder Kaffee- die Verhefung des Auszugs (104) fermentiert, ersatz mit reduziertem Gehalt an Acrylamid und Hy- und wobei das nach dem Rösten (101) entstan- droxymethylfurfural (HMF) (100) nach einem der dene Acrylamid und HMF durch die Hefe abge- vorstehenden Ansprüche, gekennzeichnet durch baut und damit reduziert werden, 55 den Schritt der Fermentation (105), welcher 12-48 - Filtration (106) wobei die Hefezellen nach En- Stunden bei einer Temperatur von 25-30 °C nach digung der Fermentation (105) vom Produkt ge- der Verhefung (104) andauert. trennt und entfernt werden,

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8. Herstellungsverfahren für Instantkaffee oder Kaffee- 3. Procédé de production d’un café instantané ou subs- ersatz mit reduziertem Gehalt an Acrylamid und Hy- titut de café ayant une teneur réduite (100) en acryla- droxymethylfurfural (HMF) (100) nach einem der mide et en hydroxyméthylfurfural (HMF) selon l’une vorstehenden Ansprüche, gekennzeichnet durch quelconque des revendications précédentes, carac- den Schritt der Trocknung des Filtrats entweder5 térisé par l’étape de torréfaction de la matière de durch Sprühtrocknung oderdurch Gefriertrock- départ (101) dans lequel des températures de nung (107), wobei das Filtrat durch Filtration (106) 200-250 °C sont employées pour donner le goût et gewonnen wurde. l’arôme spécifique à la matière.

9. Instantkaffee oder Kaffeeersatz mit reduziertem Ge- 10 4. Procédé de production d’un café instantané ou subs- halt an Acrylamid und Hydroxymethylfurfural (HMF), titut de café ayant une teneur réduite (100) en acryla- der durch eine Methode nach einem der vorstehen- mide et en hydroxyméthylfurfural (HMF) selon l’une den Ansprüche gewonnen wird und ohne jeglichen quelconque des revendications précédentes, carac- Verlust seines Geschmacks-Geruchs und Aromas térisé par l’étape d’extraction de la matière moulue vollständig oder teilweise von den krebserregenden 15 (103) qui est de préférence effectuée avec de l’eau und zytotoxischen Stoffen befreit wurde. à une pression comprise entre 10 et 15 bars et une température comprise entre 90 et 150 °C et dans lequel l’ensemble des composants solubles de la Revendications matière sont pris dans le milieu liquide et les com- 20 posants insolubles retirés. 1. Procédé de production d’un café instantané ou subs- titut de café ayant une teneur réduite (100) en acryla- 5. Procédé de production d’un café instantané ou subs- mide et en hydroxyméthylfurfural (HMF) comprenant titut de café ayant une teneur réduite (100) en acryla- les étapes de mide et en hydroxyméthylfurfural (HMF) selon l’une 25 quelconque des revendications précédentes, carac- - torréfier la matière de départ (101), térisé par l’étape de levurage de l’extrait (104) dans - moudre la matière torréfiée (102), lequel la levure de boulanger (Saccharomyces ce- - extraire la matière moulue (103), et revisiae), qui ne présente aucun risque pour la santé humaine et qui est utilisée dans la production de caractérisé par les étapes de : 30 nombreux produits fermentés, est utilisée comme le- vure. - torréfier les matières de départ (101), dans le- quel des graines, des fruits et/ou des grains ob- 6. Procédé de production d’un café instantané ou subs- tenus à partir de plantes ou d’arbres différents titut de café ayant une teneur réduite (100) en acryla- sont utilisés comme matières de départ, 35 mide et en hydroxyméthylfurfural (HMF) selon l’une - effectuer un levurage de l’extrait (104), dans quelconque des revendications précédentes, carac- lequel saccharose et levure sont ajoutées et mé- térisé par l’étape de levurage de l’extrait (104) dans langées dans l’extrait obtenu après extraction lequel le mélange comprenant 0,5-1% de levure (103), (p/v), 1-10% de saccharose (p/v) et 10-20% extrait - fermentation (105), dans lequel l’extrait est fer- 40 (p/v) est préparé. menté avec l’impact du levurage de l’extrait (104), et dans lequel l’acrylamide et l’HMF for- 7. Procédé de production d’un café instantané ou subs- més après torréfaction (101) sont réduits en titut de café ayant une teneur réduite (100) en acryla- étant métabolisés par la levure, mide et en hydroxyméthylfurfural (HMF) selon l’une - filtration (106), dans lequel, après arrêt de la 45 quelconque des revendications précédentes, carac- fermentation (105), les cellules de levure sont térisé par l’étape de fermentation (105) qui est pour- séparées et retirées du produit, suivie pendant 12 à 48 heures à une température - dessiccation du filtrat qui ne comporte plus de comprise entre 25 et 30 °C après le processus de cellules de levure (107). levurage (104). 50 2. Procédé de production d’un café instantané ou subs- 8. Procédé de production d’un café instantané ou subs- titut de café ayant une teneur réduite (100) en acryla- titut de café ayant une teneur réduite (100) en acryla- mide et en hydroxyméthylfurfural (HMF) selon la re- mide et en hydroxyméthylfurfural (HMF) selon l’une vendication 1, caractérisé par l’étape de torréfac- quelconque des revendications précédentes, carac- tion de la matière de départ (101) dans lequel des 55 térisé par l’étape de dessiccation du filtrat soit par grains de café sont utilisés comme matière de dé- séchage par pulvérisation ou par lyophilisation (107) part. dans lequel le filtrat est obtenu suite à filtration (106).

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9. Café instantané ou substitut de café ayant une te- neur réduite en acrylamide et en hydroxyméthylfur- fural (HMF), étant obtenu par un procédé selon l’une quelconquedes revendications précédentes, et dont les substances cytotoxiques et cancérigènes ont été 5 complètement ou partiellement éliminées sans aucune perte de goût-parfum et arôme.

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REFERENCES CITED IN THE DESCRIPTION

This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.

Patent documents cited in the description

• US 20040081724 A [0003] • JP 2007282537 B [0006] • US 20070178219 A [0004] • WO 2005094591 A [0007] • EP 2160948 A [0005]

Non-patent literature cited in the description

• International Agency for Research on Cancer. IARC, 1994 [0002]

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