Kafija ar samazin\u0101tu kofe\u012bna daudzumu jeb bezkofe\u012bna kafija ir kafija, no kuras izvad\u012bts kofe\u012bns. Kofe\u012bns tiek atdal\u012bts gan no v\u0113l za\u013caj\u0101m kafijas pupi\u0146\u0101m, gan p\u0101r\u0113j\u0101m viel\u0101m, kas tiek izmantotas kafijas rad\u012b\u0161an\u0101. Tom\u0113r piln\u012bb\u0101 atbr\u012bvoties no kofe\u012bna nav iesp\u0113jams sakar\u0101 ar to, ka kafijas pupi\u0146\u0101s tas ir veidojies dabisk\u0101 proces\u0101. Maksim\u0101li no kafijas iesp\u0113jams atdal\u012bt apm\u0113ram 97 \u2013 98% kofe\u012bna.<\/p>\n
Kofe\u012bns ir viela, kas dabiski atrodama da\u017e\u0101dos augos, tai skait\u0101 ar\u012b tajos, no kuriem ieg\u016bst kafiju, t\u0113ju un kakao. Kofe\u012bns ir bez kr\u0101sas, gar\u0161as un smar\u017eas. Kafij\u0101 \u0161\u012b viela ir tikai viena no daudz\u0101m sast\u0101vda\u013c\u0101m, kuras p\u0101rtikas tehnologi ir sp\u0113ju\u0161i izol\u0113t, un kuru kombin\u0101cija pie\u0161\u0137ir kafijai t\u0101s at\u0161\u0137ir\u012bg\u0101s un unik\u0101l\u0101s \u012bpa\u0161\u012bbas. Viena kafijas tas\u012bte satur apm\u0113ram 85 \u2013 100 mg kofe\u012bna, bezkofe\u012bna kafijas tas\u012bte apm\u0113ram 2 \u2013 8 mg, par n\u0101v\u0113jo\u0161u devu tiek uzskat\u012bti 10 grami kofe\u012bna.<\/p>\n
Kofe\u012bnu atdal\u012bt no kafijas pupi\u0146\u0101m iesp\u0113jams da\u017e\u0101dos veidos. Viena no pirmaj\u0101m kofe\u012bna atdal\u012b\u0161anas metod\u0113m bija \u201eRoselius\u201d metode, ko 1903. gad\u0101 izgudroja v\u0101cu kafijas lieltirgot\u0101js Ludvigs Roselius \u2013 za\u013c\u0101s pupas tika tvaic\u0113tas un \u0161\u0137\u012bdin\u0101tas da\u017e\u0101d\u0101s sk\u0101b\u0113s, b\u0101z\u0113s un pat benzol\u0101, lai tikai atbr\u012bvotos no kofe\u012bna, t\u0101dej\u0101di gan pasliktinot kafijas gar\u0161u. Pilnveidota Roselius metode m\u016bsdien\u0101s tiek d\u0113v\u0113ta par \u0137\u012bmisko \u0161\u0137\u012bdin\u0101\u0161anu: za\u013c\u0101s pupi\u0146as apstr\u0101d\u0101 ar tvaiku, lai iz\u0161\u0137\u012bdin\u0101tu kofe\u012bnu, ko p\u0113c tam atdala zem spiediena, izmantojot \u0137\u012bmisko \u0161\u0137\u012bdin\u0101t\u0101ju. T\u0101 k\u0101 p\u0113c kofe\u012bna atdal\u012b\u0161anas \u0161\u0137\u012bdin\u0101t\u0101js paliek kafij\u0101, tad to atdala no kafijas ar tvaic\u0113\u0161anas procesu.<\/p>\n
\u00a0Kofe\u012bnu iesp\u0113jams atdal\u012bt ar\u012b ar g\u0101zes pal\u012bdz\u012bbu: za\u013co pupi\u0146u tvaic\u0113\u0161anai zem augsta spiediena un liel\u0101 temperat\u016br\u0101 ( aptuveni +70\u00b0C) izmanto augstas oksid\u0101cijas pak\u0101pes oglek\u013ca dioks\u012bdu. \u0160aj\u0101 temperat\u016br\u0101 g\u0101ze darbojas k\u0101 \u0161\u0137idrums un tiek izmantota k\u0101 \u0161\u0137\u012bdin\u0101t\u0101js, kas pal\u012bdz atdal\u012bt kofe\u012bnu no pupi\u0146\u0101m.<\/p>\n
Kofe\u012bna atdal\u012b\u0161anas metode, kur\u0101 netiek izmantota \u0137\u012bmiska \u0161\u0137\u012bdin\u0101\u0161ana, ir \u0160veices \u016bdens process: t\u0101 aizs\u0101kumi mekl\u0113jami ap 1980. gadu \u0160veic\u0113. Za\u013c\u0101s pupi\u0146as iem\u0113rc \u016bden\u012b. Izveidoju\u0161os novilkumu izdzen caur aktiviz\u0113tu oglekli kofe\u012bna atdal\u012b\u0161anai. Kafijas pupi\u0146as da\u013c\u0113ji iz\u017e\u0101v\u0113. Pirms piln\u012bgas iz\u017eav\u0113\u0161anas un grauzd\u0113\u0161anas t\u0101m ievieno bezkofe\u012bna ekstraktu.<\/p>\n
Lai gan bezkofe\u012bna kafija tiek uzskat\u012bta par vesel\u012bg\u0101ku cilv\u0113ka organismam, tom\u0113r \u012bstiem kafijas m\u012b\u013ciem t\u0101 var\u0113tu nepatikt, jo, samazinot kofe\u012bna daudzumu kafij\u0101 (kas nav dabisks process), main\u0101s kafijas gar\u0161a, arom\u0101ts un t\u0101s rad\u012btais efekts. T\u0101pat regul\u0101riem kafijas lietot\u0101jiem bezkofe\u012bna kafija var izr\u0101d\u012bties par lieku naudas iz\u0161\u0137\u0113r\u0161anu, jo, lai ieg\u016btu l\u012bdz\u012bgu efektu parast\u0101s kafijas tas\u012btes rad\u012btajam, cilv\u0113ks izdzers vair\u0101k bezkofe\u012bna kafijas kr\u016bz\u012btes, rezult\u0101t\u0101 izl\u012bdzinot pat\u0113r\u0113t\u0101 kofe\u012bna daudzumu.<\/p>\n
Autors: Dace Freiberga<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Kafija ar samazin\u0101tu kofe\u012bna daudzumu jeb bezkofe\u012bna kafija ir kafija, no kuras izvad\u012bts kofe\u012bns. Kofe\u012bns tiek atdal\u012bts gan no v\u0113l za\u013caj\u0101m kafijas pupi\u0146\u0101m, gan p\u0101r\u0113j\u0101m viel\u0101m, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5502,5506],"tags":[],"class_list":["post-17218","post","type-post","status-publish","format-standard","hentry","category-bez-alk-dzerieni","category-kafija"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17218"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17218\/revisions"}],"predecessor-version":[{"id":19420,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17218\/revisions\/19420"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}