28results about "Coffee substitutes" patented technology

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.

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.

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.

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.

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.

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.

Provided are coffee and coffee-substitute compositions, and methods for the isolation and deliberate processing of plant-derived CGA extracts having utility to improve organoleptic properties of coffee and coffee substitute products. Additionally provided are polysaccharide-based coffee and bean-less coffee compositions comprising at least one rhamnogalacturonan (RG) polysaccharide ingredient(s). Further provided are methods for making assembled coffee or bean-less coffee compositions, comprising assembling at least one CGA ingredient and / or RG ingredient(s), optionally along with other ingredients, to provide an assembled coffee or bean-less coffee composition. The compositions have coffee-like flavors and textures by virtue of incorporation of the CGA and / or RG ingredient(s). The results are surprising, since RGs are not found to be plentiful in traditional coffee and many coffee substitutes.

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

The present invention is in the field of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a mixture. Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee. The coffee substitute can for instance be used to make a coffee-like drink.

The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises coffee substitute and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt.% sugars by weight of the filling. The present invention also relates to a process for preparing the edible bead and a product comprising the edible bead.

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 disclosure provides compositions and methods for improving cognitive function and / or alertness in humans. In one embodiment, the method comprises administering to a human in need of improvement a dietary composition comprising caffeine and / or derivatives thereof; and polyphenols, the dietary composition having a weight ratio of total polyphenols to total caffeine of about 1:10 to about 10:1. In some embodiments, the polyphenol is chlorogenic acid (CGA).

To provide materials and methods for producing coffee replicas from individual components.SOLUTION: A coffee replica comprises: one or more volatile organic compounds (VOCs); and one or more non-volatile compounds; wherein: a) the VOCs comprise at least 50 compounds selected from the group consisting of 2,3-butanedione, 2,3-diethyl-5-methylpyrazine, 2,3-hexanedione, 2,3-pentadione, 2,5-dimethylphenol, 2,6-dimethylpyrazine, 2-acetyl-5-methylfuran, 2-ethoxy-3-methylpyrazine, and the like; and b) the non-volatile compounds comprise at least 10 compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.SELECTED DRAWING: None

A process of including human excrement, or products containing human excrement or extracts of human excrement in the process of cultivation and production of coffees from the beans of any plant of the genus Coffea and coffee substitutes from the seeds of the species Polyalthia Longifolia, and using the hot or cold infusion of the roasted whole bean to produce a coffee with therapeutic properties for the treatment of human and animal pneumonia.

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.

An edible bead comprising an outer polysaccharide gel membrane and a filling comprising a coffee substitute, soluble dietary fibre(s) and less than 15 wt.% sugars. Preferably, the coffee substitute is derived from a cereal, legume, root, fruit, nut, seed and / or mushroom and is 5-20wt.% of the filling. Preferably, the fibre is inulin, galacto-oligosaccharide, polydextrose and / or fructo-oligosaccharide (FOS) and it is 5-40wt.% of the filling. Preferably, the polysaccharide is an alginate. A process for preparing an edible bead comprises mixing a solution comprising a metal salt, a coffee substitute and soluble dietary fibre with a second solution comprising the polysaccharide(s) so that the solution is encapsulated in a polysaccharide gel membrane. Preferably, the metal salt is a calcium salt. Also claimed is a beverage product comprising the edible bead.

The present invention relates to a ready-to-drink beverage-type composition, obtained by infusing the powder obtained from the acai seeds in water and adding syrups or natural extracts and sweetening agents. To obtain the powder, the acai seeds are previously processed and undergo a step of neutralising the tannins present in the seed, which can take place either by means of bed fermentation or by inactivating the ethylene by soaking the seeds in a hydroalcoholic solution, therefore without the use of chemical components, and then roasted to a medium roast, in accordance with the classification of the Brazilian Coffee Industry Association (ABIC) standard of recommended quality and best practice in the production of roasted coffee beans and roasted and ground coffee. The ready-to-drink tea available is a healthy beverage, rich in antioxidants, nutrients and fibre, representing a sustainable alternative for the use of the acai seeds.

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 present invention is in the field of coffee substitutes, a method of preparations thereof, and use of such a coffee substitute, in particular a coffee substitute in the form of a bean. Coffee substitutes are non-coffee products, that is of origin other than from a coffee bean or the like, which may be provided with or without caffeine, that are intended to imitate coffee. The coffee substitute can for instance be used as a filter substitute, a pour over / drip substitute, a French press substitute, a percolate substitute, and an espresso substitute.

The method of the invention for production of a cell-cultured ingestion product comprises the steps of providing parts of a plant and pre-processing the parts in order to obtain a cell culture by cultivation of the cells as a cell suspension in a nutrient medium. The cells are then separated from the nutrient medium and dried. The dried cells are obtained as a powder. The method is mainly characterized by pressing the obtained power into tablets.

The disclosure relates to dried coffee extracts that contain relatively large quantities of caffeine (e.g., from about 4-8 wt%), as well as large quantities of other, health-promoting additives such as, for example, 5-caffeoyl quinic acid and trigonelline. Methods of incorporating the dried coffee extracts into beverages and packaging them in kits are also described. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

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.

The invention provides a making process of coffee-like flavor vinasse powder, vinasse powder and application of the vinasse powder. The making process comprises the following steps: putting vinasse containing red rice powder into a preheated oven, setting the surface temperature of the oven to be 160-180 DEG C, setting the bottom temperature to be 180-220 DEG C, baking for 30-40 minutes, cooling to room temperature after baking, and crushing into powder to obtain the vinasse powder. The vinasse powder can be added into coffee, milk tea, candies or desserts to form drinks or foods with coffee-like flavor. The vinasse is baked under specific conditions, so that components such as red yeast rice, wine, sugar and rice in the vinasse are subjected to a coking reaction, raw materials with the flavor extremely similar to that of coffee are produced, the raw materials can be used for replacing coffee beans, and health risks such as sleep disorders, heart problems and gastrointestinal discomfort caused by caffeine are avoided; meanwhile, the mellow fragrance and nourishing effect of the fermented glutinous rice wine are reserved, so that the product not only meets the taste requirement, but also has certain health preserving value.

A replica of a coffee bean or coffee grounds, wherein the replica comprises the following: a solid substrate comprising processed or unprocessed grains or cereal products, pulses or pulse seeds, oilseeds or oilseeds, grape seeds, fruit, fruit seeds or a combination thereof, and a volatile organic compound (VOC) comprising an alcohol, an aldehyde, a ketone, an acid, an ester, a lactone, a phenol, a furan, a pyrrole, a pyridine, a pyrazine and a sulfur compound or a mixture thereof.

Herein is provided a method in which sterile cultured plant cells suitable for human consumption are fermented with fermenting microbe(s) suitable for human consumption in a fermentation mixture to obtain fermented plant cells. Fermented cultured plant cells obtainable by the method are also provided.

Provided are modified coffee and / or cacao, and / or coffee-substitute and / or cacao / chocolate-substitute compositions, and methods of making same, comprising cross-Maillardized substrate carrier materials (e.g., plant materials, etc.), or non-cross-Maillardized carrier materials, having cross-Maillardized reaction products providing for improved and / or more organoleptically accurate coffee-substitute or cacao / chocolate-substitute compositions. These coffee or cacao / chocolate, and / or coffee-substitute and / or cacao / chocolate-substitute compositions, comprise extracts, kernels, grounds, powders beverages, concentrates, flavorings, etc., based thereon, with or preferably without coffee or cacao beans. The methods comprise contacting a substrate carrier material, having endogenous Maillard-reactive nitrogen and / or carbohydrate constituents, with an exogenous Maillard reagent comprising exogenous Maillard-reactive nitrogen and / or carbohydrate constituents, wherein the exogenous Maillard reagent comprises elevated levels of e.g., leucine, to provide conditioned substrate carrier materials, for reacting to produce cross-Maillardized products. Cross-Maillard-primed substrate carrier materials, are provided, along with regenerated spent coffee and non-coffee grounds. Modified cocoa, chocolate and / or chocolate-substitute compositions (e.g., bars, chips, etc.) are also provided.