Method for the preparation of burnt food or burnt beverages, in particular coffee alternatives

Abstract

A method for the preparation of a roasted food product, suitable for the preparation of a coffee-like beverage product, derived from one or more legumes, consisting of one or more pretreatment steps followed by one or more roasting steps, where the roasting temperature is preferably between 75°C and 250°C, preferably between 125°C and 225°C, and even more preferably between 150°C and 200°C. The pretreatment consists of the following steps: At least one polysaccharide breakdown step, preferably for starch breakdown; at least one acidification step, preferably by fermentation, to obtain a pH of the roasted food product that is preferably lower than 6, more preferably lower than 5.5, most preferably lower than 5;At least one drying step, in which the water content of the legumes, obtained by the breakdown of polysaccharides and acidification, is adjusted to 14 w% or less, preferably to 12 w%, even more preferably to 10 w%, even more preferably to 8 w%, even more preferably to 7 w% or less relative to the total weight of the pre-treated legumes.;

Description

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