85results about "Coffee substitutes" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

A stable composition preferably a refreshing drink for accelerating degradation of alcohol and acetaldehyde in the body, comprises synergistic combination of caffeine, herbs and fructose. Preferably, the composition comprises, Caffeine, Guaranà caffeine, Yerba Matè, Eleutherococcus senticous, Panax ginseng, ginger, Glycyrrhiza glabra (Liquorice Root), fructose and additional ingredients (sugars, flavourings, colourings, vitamins, stabilisers, whole fruit powder and the like), and optionally ginkgo biloba.

A coffee-type beverage base is prepared by light roast method under 200° C. and originated from grain and legume. This coffee substitute has a pleasant aroma, and can be used as a carrier of nutritional supplement or herb therapy as well as an additive of coffee, tea, or chocolate. This novel drink is especially suitable for individuals who suffer from conditions making them coffee intolerant, e.g., pregnancy, or those who suffer form hypoglycemia, hypertension, arrhythmia, insomnia, or gastric irritation.

The present invention relates to a soluble granules or fine powder preparation which is made up by using extracts of eucommia leaf, homalomena root and polygala root, etc. as main raw material, using ultramicropowder obtained by processing jujube, lyceum berry, schisandra berry and Cherokee rose fruit as auxiliary material and utilizing pueraria root starch as adhesive and coffee essence as flavouring adjunct through a special mixing process. Said product has the several health-care functions of resisting fatigue, reducing blood fat, tonifying kidney, supplementing qi, removing intensive heat from the liver and improving acuity of sight.

Quinoa-containing beverages and methods of processing and manufacture include mechanical grinding, milling or pulverization of natural quinoa seeds to produce a quinoa ingredient for a beverage. The process includes the steps of providing washed quinoa, milling quinoa to within a specified range of particle sizes, blending milled quinoa with a liquid base such as water, and heating the blended beverage to within a specified temperature range. Additional steps may include the introduction of other compatible ingredients, and roasting quinoa seeds prior to milling or grinding. Use of automated processing equipment for commercial scale beverage production is also described.

A novel system for producing a high quality soybean extract using espresso technology is provided as well as novel soybean compositions for use in such system and a process for preparing a soybean extract of consistently high quality using a coffee brewing device, and particularly, an espresso machine. This novel drink is especially suitable for individuals who suffer from conditions making them coffee intolerant, e.g., pregnancy, or those who suffer form hypoglycemia, hypertension, arrhythmia, insomnia, or gastric irritation.

A method for processing coffee beans (C), including the step of charging the coffee beans (C) in a vessel (10) and supplying water inside a vessel body (11) by spraying out water inside the vessel body (11) through an injection liquid charging channel (23) via a spray nozzle (23a) for allowing water to penetrate to the inside of the coffee beans (C) while the inside of the vessel body 11 is under pressure and heated, and the step of reducing the pressure inside the vessel body (11) for water having penetrated to the inside of the coffee beans (C) to expand by vaporization in grinding the coffee beans (C) that have been swollen in a porous manner using an expanding force.

A modified coffee containing 3 mg or more of a nicotinic acid compound and 10 mg or more of a Maillard reaction product per 10 g of roasted coffee beans. A coffee-like supplement containing at least one nicotinic acid compound, at least one Maillard reaction product, and/or at least one metabolite of the Maillard reaction product.

The invention provides a coffee substitute and a preparation method thereof. Specifically, the invention relates to a coffee substitute which is prepared from a raw material (i) namely a byproduct of grain and oil processing and a raw material (ii) namely a mixture of active parts including roots, stems, leaves, flowers and/or fruits or a water extract thereof of a compositae plant by baking. The invention also provides a method for preparing the coffee substitute, a coffee substitute composition containing the coffee substitute, a coffee flavor food and applications thereof. The coffee substitute provided by the invention has the advantages of low cost, rich nutrition, no addition of additives, caffeine and additional sugar, good storage property and the like, and can be widely applied to the food industry.

The invention provides a coffee beverage prepared from soybean peptide, corn peptide, oyster peptide, yeast polypeptides, coffee powder and other raw materials. The prepared coffee beverage has the color and taste similar to those of coffee and has rich amino acid, microelements and other nutrient substances which can rapidly supplement nutrients to a human body and can be rapidly extracted, and the immunity of a human body is improved.

The invention relates to peony coffee as well as a preparation method and application thereof. The peony coffee is prepared from peony seeds as raw materials; baked peony coffee beans or instant peony coffee is prepared from peony coffee beans. The peony coffee is decaffeinated, has health functions of maintaining beauty, keeping young, softening blood vessels, reducing blood fat, resisting fatigue and the like, can serve as a coffee substitute, keeps the original special flavor of the peony seeds, and is pure natural and free of side effect.

The present invention provides a production method for coffee malt extract which has a peculiar flavour and a coffee taste, and can retain original nutritional ingredients. The production method includes the following steps: a. baking malt for a long time at a low temperature or for a short time at a high temperature, 105 DEG C, 200 min or 160 DEG C, 120 min; b. smashing the baked malt and feeding to a saccharifying tank; c. adding threefold water and stirring continuously from 80 to 90 min at the temperature of from 40 to 50 DEG C, and simultaneously adding a food grade protease, a food grade glucanase and a food grade glucoamylase to enzymatic hydrolysis for an hour and a half; d. rising temperature to 75 DEG C and keeping the temperature for 50 min; e. rising temperature to 80 DEG C to kill enzymes; f. filtering and concentrating to obtain the liquid malt extract; g. drying to obtain the solid malt extract.

The invention relates to health Chinese coffee for expelling parasites, which comprises the following components in parts by weight: 2-5 parts of traditional Chinese medicine extract powder, 3-7 parts of cocoa powder and 2-5 parts of isomalto-oligosaccharide. The traditional Chinese medicine extract powder is prepared from the following components: 1-2 parts of semen cassiae, 2-5 parts of rhizoma polygonati, 2-5 parts of Chinese wolfberry fruits, 1-3 parts of dandelion and 1-4 parts of honeysuckle. The Chinese coffee provided by the invention can effectively dispel pathogenic microorganisms so as to achieve the purposes of enhancing body immunity, preventing sub-health and enhancing health. Semen cassiae, rhizoma polygonati, Chinese wolfberry fruits, dandelion and honeysuckle in the formula are all traditional Chinese medicines capable of being used as food, are food and medicines with the effect of treating diseases, and actually are top-grade traditional Chinese medicines. Isomalto-oligosaccharide is a bifidobacterium multiplication factor containing panose, isomaltose, isomaltotriose and the like as main ingredients, cannot be utilized by harmful bacteria, and can be directly fed to bifidobacteria in a large intestine to promote the activation and reproduction of the bifidobacteria. The coffee adopting the formula not only can be used for treating diseases, but also can be drunk for a long time to enhance health and prevent sub-health.

With an object of providing a coffee substitute imparted with the distinctive coffee flavor and taste while also having a reduced amount of component such as caffeine, which is included as a main component of coffee but sometimes undesirable for reasons of physiological activity and health, the present invention solves the object by producing a coffee substitute by subjecting a raw material composition formed by combining an amino acid, chlorogenic acid and sugar to a roasting process. More specifically, the present invention produces a product having the taste of coffee by Maillard reaction of a sugar and amino acids in the presence of a chlorogenic acid. Since caffeine is not included in the product, foods and drinks produced using this product consequently have a coffee-like taste without including caffeine, thereby achieving foods and drinks for consumers to enjoy the coffee flavor without ingesting caffeine.

The present invention is milk tea with herbaceous coffee and its preparation process. The milk tea with herbaceous coffee is prepared with high quality mineral water, cooked herbaceous coffee bean, woody coffee powder, fresh milk powder, sugar and proper amount of essence. The preparation process includes the following steps: roasting raw herbaceous coffee bean at 380 deg.c for 7 min and cooling to normal temperature to obtain the cooked herbaceous coffee bean; boiling cooked herbaceous coffee bean and woody coffee powder inside mineral water for 20 min and filtering with gauze to obtain coffee juice; adding fresh milk powder into mineral water via stirring to form fresh milk; mixing the coffee juice, the fresh milk, sugar and edible essence, boiling the mixture for 5 min, filtering and canning. The present invention is delicious and healthy.

A method of manufacturing a high quality beverage capable of providing beverage by an extraction after roasting the material thereof and filling beverage of a roast material in a container and sealing the container. The method comprises a step for roasting the material in a sterile atmosphere, and extracting the roast material or preparing a suspension of the roast material with sterilized water, wherein sterilized inert gas atmosphere is used as the sterile atmosphere in at least a part of the step, whereby since both the deterioration of quality due to oxidation and the deterioration of quality by heating can be prevented, the high quality beverage of the roast material can be manufactured.

The invention discloses a coffee substitute good without caffeine and a preparation method of the coffee substitute good. The coffee substitute good is prepared from black tartary buckwheat powder, edible vegetable oil and white granulated sugar. The preparation method comprises the following steps: mixing the black tartary buckwheat powder with the edible vegetable oil according to weight portions, and sufficiently agitating until the tartary buckwheat powder is completely diluted by the edible vegetable oil; adding the white granulated sugar according to the weight portion and uniformly agitating; putting the mixture into a baking oven and baking; taking out a baked product and pulverizing by using a pulverizer; and removing impurities and sieving to obtain a finished product. The product does not contain the caffeine, and the state, color and luster, and flavor are similar with those of coffee products in the market; the product can be used for substituting the coffee to be drunk so that caffeine intoxication is avoided, the dependence on the coffee by human bodies is reduced, and the body health is facilitated; and the product also has the health effects of improving hypertension, hyperlipidemia, gastric ulcer, influenza and constipation.

The invention discloses a mate type eucommia ulmoides coffee solid beverage and a making method thereof. The eucommia ulmoides coffee solid beverage is characterized by comprising an independently-packaged eucommia ulmoides coffee material, a sugar material and vegetable fat powder; each solid beverage is made from, by mass, 20-25 parts of eucommia ulmoides coffee, 45-50 parts of the sugar material and 30-35 parts of vegetable fat powder; the eucommia ulmoides coffee is made by mixing, by mass, 70-80 parts of eucommia ulmoides leaf extract powder and 20-30 parts of freeze-drying coffee powder;the sugar material is made by mixing, by mass, 70-75 parts of xylitol, 25-30 parts of trehalose and 0.4-0.5 part of edible salt. The made mate type eucommia ulmoides coffee solid beverage has the function of refreshing like common coffee, also has the multifunctional nutrient value of eucommia ulmoides, can meet the requirements of the white-collar worker hierarchy, mental workers and special crowds, and is wide in market prospect.