8results about "Coffee substitutes" patented technology

The invention discloses a coffee-flavor plant extract and a preparation method thereof, and the coffee-flavor plant extract is refined by using lophatherum gracile, Chinese olive, folium cortex eucommiae, dendrobium officinale, astragalus membranaceus, codonopsis pilosula, dandelion and liquorice as composite plant raw materials through multi-strain synergistic fermentation and oak barrel aging and curing technologies. The dissolution rate and bioavailability of various bioactive components such as chlorogenic acid, ginsenoside, curcumin and dendrobium polysaccharides are effectively improved through multi-strain synergistic fermentation. The oak barrel ageing endows the product with unique baking, nut and vanilla flavors, the taste is mellow, and the flavor characteristic of coffee is effectively simulated. The plant extract prepared by the invention is rich in various functional components, and can assist in improving the memory ability. Meanwhile, a healthy, caffeine-free and rich-flavor herbaceous plant beverage is provided for consumers, a new solution is provided for product development of plant extracts, and huge market potential and economic value are achieved.

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

Coffee-like beverage compositions and methods of forming and using them that include an unfermented plant-based mixture combined with a fermented substrate and optionally one or more flavor additives. These methods and compositions may be based on identification of key flavor components of brewed coffee and the identification of alternative sources of those flavor components in more sustainable sources.

Methods and materials for processing plant substrates are provided herein, as are compositions containing the processed plant substrates and particularly, methods and materials for processing legumes to produce coffee-like products (e.g., solid soluble instant granules, beverage powders, and liquid extracts and concentrates) that are made without coffee beans, and compositions containing the processed legumes.

PROVIDING COFFEE SUBSTITUTES HAVING COFFEE-LIKE FLAVOR SOLUTION: The coffee substitute is obtained by using one or more kinds selected from grains, beans, vegetables, fruits, potatoes and seeds as a raw material, adding pulp to the pericarp in a fixed ratio and passing the mixture through a production process of drying and roasting, preferably a heating process as pretreatment. Since the coffee substitute of the present invention is essentially free of caffeine and rich in polyphenols and dietary fibers, it can be safely taken by a wide range of age groups at any time.SELECTED DRAWING: None

Provided herein are methods and materials for processing plant substrates, and compositions containing processed plant substrates, particularly methods and materials for processing legume plants to produce coffee-like products (e.g., solid, soluble, instant granules, beverage powders, and liquid extracts and concentrates) made without coffee beans, and compositions containing processed legume plants.

The present invention relates to methods of producing a coffee drink based on in vitro coffee plant cell biomass. The methods include cultivating an in vitro coffee plant cell biomass optionally in the presence of at least one microorganism, wherein the biomass comprises somatic embryos, as well as drying, roasting and brewing the biomass to create the coffee drink. Coffee drinks based on in vitro coffee plant cell biomass comprising somatic embryos are also provided.

The invention relates to the technical field of food processing, and discloses a herbal coffee processing technology which comprises the following steps: S1, selecting herbal coffee beans as a raw material, removing impurities and damaged particles, cleaning the screened coffee beans, and draining water for later use; s2, roasting the herbal coffee beans pretreated in the step S1; s3, crushing the herbal coffee beans roasted in the step S2 to obtain herbal coffee powder; s4, extracting the herbal coffee powder obtained in the step S3 in a hot water pressurizing manner; and S5, concentrating the leach liquor obtained by leaching in the step S4, and then carrying out drying treatment. By adopting a closed-loop processing technology without additional addition in the whole process, extraction and retention of core components of the herbal coffee are focused, the technical effect of obtaining the herbal coffee product with high purity and pure flavor is achieved, and the problems of insufficient product purity and loss of natural flavor and nutritional ingredients are solved.