Coffee substitute

Abstract

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

Description

[Technical Field]

[0001] The present invention relates to a coffee substitute that has a flavor similar to that of coffee and is effective as a non-caffeinated coffee-like beverage or as a material for preparing bakery products and foods and beverages with a coffee flavor, and a method for producing the same. [Background technology]

[0002] Coffee is a popular beverage obtained by roasting green coffee beans, grinding them, and extracting them with hot water. Its unique, subtle aroma, bitterness, astringency, sweetness, refreshing taste, and relaxing effects have made it a part of everyday life since ancient times, and it is consumed by people of all ages. In recent years, bakery products, foods, and beverages that make use of coffee's unique aroma and flavor have been manufactured and sold. Active product development is also underway, focusing on the health benefits of chlorogenic acid derived from coffee.

[0003] Patent Document 1 discloses dandelion coffee, which is made by roasting and grinding dried dandelion roots and blending them with a coffee flavor. However, from the standpoints of processing costs, flavor, taste, etc., it cannot necessarily be said to have a preference comparable to the aroma and flavor of coffee itself, and there is a need for further development of coffee substitutes that have the unique flavor and taste of coffee. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2-195849 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a caffeine-free, environmentally friendly, safe and reliable coffee substitute made from food materials, particularly waste materials from grains, beans, vegetables, fruits, potatoes and nuts, or residues from the production of processed foods made from grains, beans, vegetables, fruits, potatoes and nuts. [Means for solving the problem]

[0006] After extensive research, the inventors discovered that the above-mentioned problems can be solved by using one or more raw materials selected from the group consisting of grains, beans, vegetables, fruits, potatoes, and nuts and seeds, allowing the peel to contain a certain ratio of pulp, and then drying and roasting the resulting product, thereby completing the present invention.

[0007] That is, the present invention is [1] A coffee substitute made from one or more raw materials selected from cereals, beans, vegetables, fruits, potatoes, and nuts, and obtained through a manufacturing process of drying and roasting. [2] The coffee substitute according to [1] above, wherein the ratio of skin to pulp is in the range of 90:10 to 20:80. [3] The coffee substitute according to [1] or [2] above, further comprising a heating step as a pretreatment. [Effects of the Invention]

[0008] According to the present invention, a coffee substitute having a flavor similar to that of coffee is provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention comprises a coffee substitute obtained by using one or more raw materials selected from cereals, beans, vegetables, fruits, potatoes, and nuts and seeds through a manufacturing process of drying and roasting.

[0010] The raw material for the coffee substitute according to this embodiment is characterized by containing the peel as an essential component, and also containing a portion of the pulp. Note that in this specification, when a numerical range is indicated using "to" it is intended to include both ends of the range. The numerical values ​​are in "parts by weight."

[0011] In the present invention, the raw materials used in producing the coffee substitute are one or more selected from cereals, beans, vegetables, fruits, potatoes, and nuts and seeds, with cereals, beans, and potatoes being particularly preferred as they contain a good balance of carbohydrates and dietary fiber.

[0012] In the present invention, the process for producing a coffee substitute requires a drying step and a roasting step. That is, by drying the raw material to reduce the moisture content, the Maillard reaction proceeds efficiently and coffee-like flavors are easily developed.

[0013] The coffee substitute according to this embodiment is made from one or more raw materials selected from the group consisting of grains, beans, vegetables, fruits, potatoes, and nuts and seeds, and contains a certain ratio of pulp in addition to the skin. That is, the skin:pulp ratio is 90:10 to 20:80. Preferably, the skin:pulp ratio is 80:20 to 40:60. If the skin content is greater than 90 parts by weight, the dietary fiber content will be relatively high, resulting in a decrease in the sugar content derived from the pulp. This may prevent the Maillard reaction from proceeding sufficiently during roasting, resulting in a failure to achieve a coffee-like flavor. On the other hand, if the skin content is less than 20 parts by weight, the sugar content derived from the pulp may be too high, resulting in insufficient moisture reduction during the drying process. This may result in blocking during roasting, making subsequent grinding difficult, or may result in partial over-burning, impairing the flavor.

[0014] In the present invention, a heating step may be performed before the drying step of the coffee substitute. That is, the sugars (starch) derived from the pulp are saccharified by heating, which facilitates the Maillard reaction and makes it easier to obtain a coffee-like flavor. Examples of heating steps include steaming, baking, and boiling.

[0015] The coffee substitute of the present invention can be used in any form. For example, the coffee substitute of the present invention can be pulverized and extracted with hot water using filter paper to be consumed as a coffee-like beverage. Furthermore, for example, by finely pulverizing the coffee substitute of the present invention and kneading it into bakery dough, it is possible to impart a coffee-like flavor to bakery products. Furthermore, by finely pulverizing the coffee substitute, it is possible to produce a soft drink such as instant coffee that is dissolved in hot water and consumed without hot water extraction, and it is also possible to make instant milk coffee by adding sugar, powdered milk, etc. [Example]

[0016] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The amounts of ingredients are expressed in parts by weight unless otherwise specified.

[0017] Example 1 The surface of sweet potato (Naruto Kintoki) was washed with water to remove dirt, and then steamed at 95°C for 30 minutes. The skin was peeled, leaving a portion of the flesh near the skin. The peeled skin weighed 580g, and the flesh near the skin weighed 420g, with a skin:flesh ratio of 58:42. The skin and flesh near the skin were heated in a pot over low to medium heat for 30 minutes while stirring to prevent burning, and then dried and lightly roasted. After the product temperature reached 120-150°C, it was held for 5 minutes, then spread on a tray and roasted in an oven at 220°C for 10 minutes. The resulting product was ground in a mill to obtain the coffee substitute of the present invention. The resulting coffee substitute had a similar appearance and aroma to ground roasted coffee beans.

[0018] Example 2 The surface of the purple sweet potato was washed with water to remove any dirt, and then heated in an oven at 140°C for 2 hours. The skin was peeled, leaving some of the flesh near the skin. The peeled skin weighed 630g, and the flesh near the skin weighed 370g, with a skin:flesh ratio of 63:37. The skin and flesh near the skin were dried with hot air at 60°C for 10 hours, then spread on a tray and roasted in an oven at 230°C for 15 minutes. This was then pulverized in a high-speed mill to obtain the finely ground coffee substitute of the present invention. Because the coffee substitute of the present invention contains almost no lipids, it can be easily pulverized, and instant coffee-like beverages can be easily prepared.

[0019] Example 3 Corn (with husk) was washed with water, boiled, then the husk was peeled and the pulp was lightly scraped off. The husk (husk and core) was 1600g and the pulp attached to the core was 400g, with a husk:pulp ratio of 80:20. The husk, core, and pulp attached to the core were dried in hot air at 70°C for 8 hours, then spread on a tray and roasted in an oven at 200°C for 20 minutes. This was ground in a mill to obtain the coffee substitute of the present invention.

Claims

1. A coffee substitute made from one or more raw materials selected from grains, beans, vegetables, fruits, potatoes, and nuts and seeds, and obtained through a manufacturing process of drying and roasting.

2. 2. The coffee substitute according to claim 1, wherein the ratio of skin to pulp is in the range of 90:10 to 20:

80.

3. 3. The coffee substitute according to claim 1, further comprising a heating step as a pretreatment.