CN104663996B

CN104663996B - Coffee substitute and preparation method thereof

Info

Publication number: CN104663996B
Application number: CN201310642037.XA
Authority: CN
Inventors: 高媛媛; 何会; 邹彦平
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2013-12-03
Filing date: 2013-12-03
Publication date: 2021-04-27
Anticipated expiration: 2033-12-03
Also published as: CN104663996A

Abstract

The invention provides a coffee substitute and a preparation method thereof. Specifically, the present invention relates to a coffee substitute prepared by roasting a mixture of (i) a grain and oil processing by-product and (ii) an effective part of a plant of the family Compositae such as roots, stems, leaves, flowers and/or fruits or an aqueous extract thereof. The invention also provides a method for preparing the coffee substitute, a coffee substitute composition containing the coffee substitute, a coffee flavor food and application thereof. The coffee substitute has the advantages of low cost, rich nutrition, no additive, no caffeine, no additional sugar, good storability and the like, and can be widely applied to the food industry.

Description

Coffee substitute and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to development of a coffee substitute. More particularly, the present invention relates to a coffee substitute (particularly a coffee substitute prepared from grain and oil processing by-products) which is rich in nutrients and low in cost, a preparation method thereof, a coffee substitute composition comprising the coffee substitute, and an application of the coffee substitute in the food industry.

Background

In recent years, with the diversification of the beverage market, strong and fragrant coffee beverages are beginning to enter ordinary families, becoming good for people to enjoy life and money, which further explains that coffee is a second world commodity inferior to petroleum. The annual yield of coffee in one of the three most well-known beverages (coffee, cocoa, tea) in the world is nearly 600 ten thousand tons at present, the trade volume of coffee is very high, and over fifty countries producing coffee have been reached.

Due to the living habits of Chinese people, the research on coffee beans and products thereof is very little, and only a small amount of coffee beans are planted in parts of Yunnan. Therefore, for young people who prefer coffee, the demand has to be met by high consumption of imported coffee; in the case of coffee-flavored foods (biscuits, bread, wafers, etc.), because natural coffee powder is expensive, manufacturers use inexpensive synthetic flavors and colors instead of coffee powder to reduce production costs.

On the other hand, for people who like strong coffee taste, the daily intake of a small amount of caffeine does have an excellent effect of refreshing and improving work efficiency, but the degree of intake is not easy to grasp. According to detection, one cup of coffee contains 100-150 mg of caffeine, and 10g of caffeine can kill one adult; in addition, caffeine can cause addiction, aggravate hypertension, cause calcium loss in the body, cause osteoporosis and other worries.

Therefore, it is important to develop a coffee substitute that is cheap, natural, healthy, and good in shape and taste.

The domestic market application of products with natural and healthy coffee substitutes is still blank. In contrast, the Nestle products company has disclosed a liquid coffee substitute prepared from defatted soybean flour by adding water and heating, which can be used as a flavoring agent (CN 1304291A). The liquid coffee surrogate using defatted soybean powder as raw material has very limited application mode, and can not completely (100%) replace coffee essence and pigment in solid food such as biscuit, and can only play a part of replacement role in preparing liquid coffee beverage. The defatted soybean powder is prepared from high-quality soybean through selecting, peeling, defatting, screening and crushing. The cost for preparing the coffee substitute by adopting the raw materials is high and the process is complex.

Regarding other domestic and foreign documents and patents, a famous tea factory in the Tian-Lu-Yuan-Ming-Gao of Chongqing city in CN103082061A discloses a coffee substitute prepared from tartary buckwheat as a raw material by using an extract thereof, but the coffee substitute is limited in popularization and use by selecting tartary buckwheat rice with an altitude of more than 2000 m in Yao-nations of the Liang mountain Yi nationality as the raw material; the Yunnan Bailian Pu ' er tea garden limited company discloses a method for reducing caffeine in coffee beverage by using Pu ' er tea extract to replace partial coffee powder in CN103005112A, which provides a concept of coffee replacement, but the cost of Pu ' er tea is high and the preparation process is complicated, so that only partial replacement can be provided; US3966995A discloses a method for preparing coffee substitute from radix Dauci Sativae

A method; US6171635B1 discloses a method for preparing a coffee substitute using a combination of grain and soy; US4072765A discloses a method for preparing a coffee substitute: the wheat and the partially hydrolyzed starch (the hydrolysis degree is 5 to 19) are used for combined baking, the product is a coffee substitute, but the coffee substitute can only replace 40 to 60 percent of coffee; US statutory invention registration number US H673 discloses a method for preparing a coffee substitute using soy beans: roasting the soybeans at a high temperature until the interior reaches the roasting temperature, and then crushing, extracting and filtering to obtain the coffee substitute. Fadel Abdel maged (Amino Acids,34(2), 307-314.2008) uses barley, rye, and chicory root to make coffee substitute, and the raw materials are from local Mexico; clarke (Coffee: Technology Vol.2, 35-58. London: Elsevier Science1987a, chap.2) uses roasted malted grains (such as malted barley) to make a Coffee substitute.

However, the coffee substitute is prepared from staple food grains or high-price raw materials, or the preparation process is complicated, or only has a partial substitution effect, and cannot be comprehensively applied to various foods, so that the popularization and the use of the coffee substitute are limited.

Agricultural and sideline products in China are abundant in resources, tens of thousands of various foods and processed products are produced by industrial processing of agricultural products every year, and meanwhile, a large number of byproducts are also produced. The main nutritional ingredients in the grain and oil raw material are starch, protein and fat, and the three nutritional ingredients mainly exist in main nutritional organs such as endosperm, cotyledon and the like of grains of the grain and oil raw material and become main products for processing and utilizing the grain and oil; more kinds of functional nutrient components exist in cortex, embryo and stem leaves, and become byproducts in the processing process, and the stem leaves and the like of most grain and oil crops even become byproducts without processing.

The comprehensive utilization level of agricultural and sideline product resources is improved, the agricultural and sideline product resources are changed into useful resources from useless resources, one agricultural product resource is used for multiple purposes, zero elimination of agricultural product processing is realized, and the agricultural product processing method becomes an important subject facing the current agricultural product processing industry. The comprehensive utilization of agricultural and sideline products can create great economic benefit, and can fully and reasonably utilize renewable resources to realize sustainable development of agriculture. The international agricultural development experience shows that the comprehensive utilization of the agricultural postpartum stage is the most important link for increasing the agricultural benefit, the added value of the product formed by the comprehensive utilization of the agricultural product processing by-products can be increased by several times, and the comprehensive utilization of the agricultural product processing by-products is more and more reasonable (see: Lixinhua, et al, comprehensive utilization of grain and oil by-products, scientific publishing agency, 2012-4).

The vegetable protein is the main source of protein, and the protein resource extracted and utilized from the grain and oil processing by-products with low price is more favored by people. These by-products are very rich in protein content, for example: rice dregs (more than or equal to 50 percent), broken rice powder (more than or equal to 15 percent), soybean meal (more than or equal to 40 percent), soybean dregs (more than or equal to 18 percent), wheat germ (more than or equal to 35 percent) and the like. How to fully utilize the protein-rich by-products and convert the by-products into high value-added products is also one of the issues of great interest in research and production in the field of food processing.

The feverfew plants are various in variety and distributed all over the world, and about 240 plants exist in China, and are widely planted all over the country. The plant has sweet and bitter taste and cold nature, enters lung and liver meridians, has the main effects of dispelling wind, clearing heat, calming liver, improving eyesight and detoxifying, and can treat headache, cold, fever, dim eyesight and dysphoria with smothery sensation in chest and heart. Modern pharmacological experiments show that most of the plant extracts have a plurality of active effects of resisting tumors, inflammation, platelet aggregation, NO generation and the like.

The compositae plant contains abundant polysaccharides, and the polysaccharides are widely extracted and applied due to the abundant pharmacological action and edible value. Traces of these are found in many natural food additives and functional foods, such as: the dandelion root of Taraxacum is rich in polysaccharide, the chicory root of Cichorium contains fructo-oligosaccharide (inulin), and the Echinacea purpurea of Echinacea is rich in polysaccharide in spring and autumn.

In view of the above, there is a pressing need in the art to develop low cost, nutrient rich, additive-free, caffeine-free coffee substitutes and products thereof due to the increasing market demand for coffee beverages and products, and the long-standing need in the industry to exploit grain and oil processing by-products and common plants.

Disclosure of Invention

The main object of the present invention is to provide a low cost, rich in nutrients, additive-free, caffeine-free, and sugar-free coffee substitute and a process for its preparation, a coffee substitute composition comprising the coffee substitute, and the use of the coffee substitute in the food industry.

In a first aspect of the present invention, there is provided a coffee substitute prepared by roasting a mixture of a material (i) and a material (ii), wherein:

the feedstock (i) is a grain and oil processing by-product comprising wheat germ and optionally processing by-products derived from one or more grain and oil products selected from the group consisting of: rice, wheat, rye, sorghum, corn, millet, soybean, peanut, olive, camellia, canola, sesame, linseed, grape seed and walnut, and the total protein content of the grain and oil processing by-products is more than or equal to 35%;

the raw material (ii) is an effective part of a plant of the Asteraceae family, preferably a root, a stem, a leaf, a flower and/or a fruit, or an extract thereof, preferably an aqueous extract, the plant of the Asteraceae family comprising plants of the Cichorium, Echinacea and Taraxacum genera, and optionally one or more plants of the Asteraceae family selected from the group consisting of: sunflower, echinacea, marigold, senecio, vernonia, eupatorium, inula, chamomile, senecio, oldenlandia, hedyotis, calendula, grifola, arctium, cornflower, ilex, tulip, gerbera, and gerbera.

In some embodiments of the invention, the feedstock (i) comprises, in addition to wheat germ, one or more selected from the group consisting of: bean dregs, bean pulp, wheat bran, broken rice powder, rice bran, rice dregs and rice husk, preferably selected from: bean dregs, bean pulp, wheat germ, broken rice powder and rice dregs.

In some embodiments of the invention, the protein content of the feedstock (i) is greater than 35%, for example 35-55% by weight of the total weight of the feedstock.

In other embodiments of the present invention, the wheat germ content of the raw material (i) is at least 50%, preferably 50-100%, more preferably 50-80% of the total weight of the raw material.

In other embodiments of the present invention, the feedstock (i) comprises: 50-80 parts of wheat germ and one or more grain and oil processing byproducts with the following contents: 5-20 parts of bean dregs, 5-20 parts of bean pulp, 5-20 parts of grist and 10-30 parts of rice dregs.

In some embodiments of the invention, the feedstock (ii) comprises: water extracts of dandelion, chicory and echinacea, and optionally sunflower, preferably dandelion root, chicory root, echinacea root and/or stem, and optionally sunflower kernel.

In some examples of the present invention, the ratio of the raw material (ii) is: 30-60 parts of dandelion root, 30-60 parts of chicory root, 5-20 parts of echinacea root and/or stem and 0-20 parts (preferably 5-20 parts) of sunflower kernel of sunflower; or extract obtained from Compositae plant at above ratio.

In some embodiments of the invention, the starting material (i) is: 50-80 parts by weight of wheat germ powder; 5-20 parts of bean dreg powder and 5-20 parts of grist powder, and/or 5-20 parts of bean dreg powder and 10-30 parts of rice dreg powder; the raw material (ii) is: 30-60 parts of dandelion root, 30-60 parts of chicory root of chicory, 5-20 parts of echinacea root and/or stem of echinacea and 0-20 parts of sunflower kernel; or extract obtained from Compositae plant at above ratio.

In some embodiments of the invention, the mixture comprises a weight ratio of 1: 0.5-20 (preferably 1: 2/3-15, more preferably 1: 2/3-6 or 1: 10-15) of grain and oil processing by-products and effective parts of the compositae plants, or comprises the grain and oil processing by-products and extracts prepared by the effective parts of the compositae plants in the weight ratio.

In the practice of the present invention, the skilled person can select a suitable baking temperature according to the difference between the raw materials (i) and (ii) used to achieve the purpose of the present invention, and the method of selecting a suitable temperature is well known to those skilled in the art. In some embodiments of the present invention, the mixture of the raw material (i) and the raw material (ii) is baked at 170 to 240 ℃, preferably 180 to 220 ℃.

In some embodiments of the invention, one or more of the starting material (i) and the starting material (ii) is pretreated with one or more selected from the group consisting of: cleaning, drying, pulverizing, sieving, mixing, extracting, filtering and/or concentrating.

In a second aspect of the present invention, there is provided a coffee substitute composition comprising: the coffee substitute of the first aspect of the invention, together with a dietetically acceptable adjuvant and/or excipient.

In some examples of the invention, the amount of coffee substitute in the coffee substitute composition is sufficient to cause an odor, color, and/or mouthfeel equivalent to coffee.

In other embodiments of the present invention, the dietetically acceptable auxiliary and/or excipient is one or more selected from the group consisting of: water, milk, oil, fat, salt, sugar, essence, emulsifier, antioxidant, edible pigment, and antiseptic.

In other embodiments of the present invention, the coffee substitute composition is in the form of a powder, granules, suspoemulsion, aqueous emulsion, cream, microcapsule.

In other embodiments of the present invention, the coffee substitute composition is used as a food additive.

In a third aspect of the invention, there is provided a coffee flavored food product characterized in that a coffee substitute or coffee substitute composition according to the invention is added to the food product processing.

In some examples of the invention, the coffee flavor is selected from the group consisting of: coffee powder solid beverages, such as instant coffee; coffee liquid beverages such as latte, mocha, american coffee; candies, such as hard candies, soft candies, toffees, chewing gums; ice products, such as ice cream, frozen sucker; pastry, such as biscuit, cake, bread.

In a fourth aspect of the invention, there is provided a method of preparing a coffee substitute according to the invention, the method comprising:

(a) providing a feedstock (i) a grain and oil processing by-product comprising wheat germ, and optionally a processing by-product derived from one or more grain and oil products selected from the group consisting of: rice, wheat, rye, sorghum, corn, millet, soybean, peanut, olive, camellia, canola, sesame, linseed, grape seed and walnut, and the total protein content of the grain and oil processing by-products is more than or equal to 35%;

(b) providing a raw material (ii) an effective fraction of a plant of the Asteraceae family, preferably a root, stem, leaf, flower and/or fruit or an extract thereof, preferably an aqueous extract, said Asteraceae family comprising plants of the genera Cichorium, Echinacea and Taraxacum, and optionally one or more plants of the Asteraceae family selected from the group consisting of: sunflower, echinacea, marigold, senecio, vernonia, eupatorium, inula, chamomile, senecio, oldenlandia, hedyotis, calendula, grifola, arctium, cornflower, ilex, tulip, gerbera, and gerbera;

(c) mixing the raw material (i) and the raw material (ii), and roasting to obtain the coffee substitute.

In some embodiments of the invention, the mixing in step (c) is: mixing the grain and oil processing byproduct and the effective parts of the compositae plants in a weight ratio of 1: 0.5-20 (preferably 1: 2/3-15, more preferably 1: 2/3-6 or 1: 10-15), or mixing the grain and oil processing byproduct and an extract prepared from the effective parts of the compositae plants in the weight ratio to obtain a raw material mixture.

In some embodiments of the present invention, the mixture of the raw material (i) and the raw material (ii) is baked at 170 to 240 ℃ (preferably 180 to 220 ℃).

In some embodiments of the invention, step (a) and step (b) further comprise one or more pre-treatments of one or more of the feedstock (i) and feedstock (ii) selected from the group consisting of: cleaning, drying, pulverizing, sieving, mixing, extracting, filtering and/or concentrating.

In some embodiments of the invention, the method comprises:

(1) providing a feedstock (i) comprising pretreating it as follows: drying the components until the moisture content is lower than 4% of the weight of the raw materials, crushing, and sieving by a 80-100-mesh sieve; weighing the components, and mixing and stirring uniformly for later use;

(2) providing a feedstock (ii) comprising pretreating it as follows: cleaning the components, drying at a low temperature of 30-70 ℃, and cutting into small sections of 1-2 cm; weighing the components, uniformly mixing, adding 5-30 times (w/v) of hot water with the temperature of more than 80 ℃, oscillating and leaching in a hot water bath, optionally repeatedly extracting, combining leaching liquor, filtering and concentrating;

(3) mixing the pretreated raw material (i) and the pretreated raw material (ii) in a ratio of 1: 1-10 (g/mL), preferably 1: 1-5 (g/mL), more preferably 1: 1-3 (g/mL) to obtain a raw material mixture;

(4) baking the raw material mixture at 170-220 ℃ for 30-100 minutes, and optionally crushing a product to obtain the coffee substitute.

In another aspect of the invention, there is provided the use of the coffee substitute of the invention, a coffee substitute composition, and a method of preparing the coffee substitute of the invention in the food industry.

Other aspects of the invention will be apparent to those skilled in the art in view of the disclosure herein.

Drawings

FIG. 1. morphology of coffee substitute (FIG. 1A) and its application example (example 13) coffee flavored cookie (FIG. 1B) prepared according to an embodiment of the present invention (example 6).

Detailed Description

The inventors of the present application have developed a novel coffee substitute through long and intensive studies. The coffee substitute is prepared by taking grain and oil processing byproducts which are rich in protein and have high economic value after being recycled as main raw materials, adding pure natural extracts of medical and edible compositae plants in a certain proportion, and baking. The raw materials generate dark brown coffee color and rich coffee aroma at the same time through roasting, and the coffee substitute with good taste and shape is obtained after crushing. The coffee substitute has the advantages of strong coffee flavor, high protein content, no addiction components such as caffeine and the like, and completely superior nutritive value to coffee powder prepared from roasted coffee beans. On this basis, the inventors have completed the present invention.

Description of the terms

The term "comprising" as used herein means that the various ingredients can be applied together in the food composition of the present invention. Thus, the terms "consisting essentially of and" consisting of are encompassed by the term "comprising.

The term "coffee/coffee beverage" as used herein refers to a mass of solid, non-decaffeinated particles produced by grinding roasted coffee beans, or a beverage prepared from the particles.

The term "caffeine" as used herein refers to an alkaloid extracted from tea leaves and coffee cherries, which is a central nervous stimulant used moderately to remove fatigue and excite nerves, and is used clinically to treat neurasthenia and coma. The drug also causes damage to human bodies when being used in large dose or for a long time, and particularly has addiction, and various withdrawal symptoms such as mental retardation, fatigue and lassitude appear when the drug is not used.

The term "coffee substitute" as used herein refers to substances that are commonly used as substitutes for coffee, such as those disclosed in the background section. The term "coffee substitute of the invention" refers in particular to coffee substitutes prepared by the process of the invention from grain and oil processing by-products and from compositae plants by roasting.

The term "coffee substitute composition" as used herein refers to a composition comprising the coffee substitute of the present invention, and optionally comprising water, salt, sugar, food additives, food adjuncts, and other cosmetically acceptable adjuvants or excipients.

The term "grain and oil processing by-products" as used herein refers to by-products obtained by extracting main components from raw materials in the grain and oil processing industry and the food processing industry, such as rice hulls, bean dregs, bean pulp, wheat germ, wheat bran, rice bran, grist powder, rice dregs, sweet potato dregs, bagasse, etc.

As used herein, the term "high protein content" or "rich in protein" means that the grain and oil processing by-product feedstock of the present invention has a protein content of 35% or more (e.g., 40% or more, 45% or more, 50% or more, 55% or more, 60% or more, 65% or more, 70% or more, 75% or more, 80% or more) either alone or in combination with a protein.

The term "effective parts of plants of the Asteraceae" as used herein refers to parts of plants of the Asteraceae which contain (preferably are rich in) polysaccharides, phenolic acids, alkaloids, preferably the content of polysaccharides in said parts is higher than 35mg/g (calculated as glucose), the content of phenolic acids is higher than 0.15mg/g (calculated as chlorogenic acid) and the total content of alkaloids is higher than 0.06 mg/g. The effective site may be, for example: whole plant of Compositae plant, or root, stem, leaf, flower and/or fruit of Compositae plant.

The term "food additive" as used herein has its broadest meaning known to those skilled in the art and refers to a compound or natural substance added to food for improving the qualities of color, aroma, taste, etc. of food, as well as for preservation and processing requirements.

The term "food adjunct" as used herein refers to any food material or adjunct, such as a milk product, which is miscible with the coffee substitute of the present invention.

The term "effective amount" as used herein refers to an amount sufficient to achieve the desired effect when used in the manner of the present invention. The specific "effective amount" will vary depending on various factors, such as the type of food to be added, the method and extent of processing the food, and the like. The term "effective amount of a coffee substitute of the invention" as used herein refers to an amount that causes an equivalent coffee odor, color, mouthfeel, and thus can replace coffee or coffee aroma or color.

Preparation of the coffee substitute of the invention

The coffee substitute of the present invention is prepared from the following raw materials: (i) grain and oil processing by-products; and (ii) an effective part of a plant of the Compositae family or an extract thereof.

A. Raw material (i) grain and oil processing by-product:

the grain and oil processing by-products useful in the present invention may be derived from one or more of the following groups (including but not limited to): rice, wheat, rye, sorghum, corn, millet, soybean, peanut, olive, camellia, canola, sesame, linseed, grape seed, walnut, and the like.

The by-products of grain and oil processing mainly include: rice husk, rice bran, crushed rice powder and bran which are formed by milling the husk and hull of the grain and oil raw material grains; cake dregs formed after oil is extracted from oil; peel and residue fiber separated from grain starch such as corn; oil residue and soapstock formed by oil refining; waste liquid containing soluble components formed by grain and oil deep processing; the straws, cobs, vines and the like of the grain and oil raw materials are also used as byproducts.

Grain and oil processing by-products useful in the present invention include, but are not limited to: rice hull, bean dregs, bean pulp, wheat germ, wheat bran, rice bran, crushed rice powder and rice dregs; more preferably, the grain and oil processing by-products of the present invention are selected from the group consisting of: bean dregs, bean pulp, wheat germ, broken rice powder and rice dregs. Grain and oil processing by-products with high protein content are preferred. Exemplary mixed raw materials in the following ratios may be used: 50-80 parts of wheat germ powder, 10-30 parts of rice residue powder and 5-20 parts of soybean meal powder; 50-80 parts of wheat germ powder, 5-20 parts of grist powder and 5-20 parts of bean dregs powder; or 50-80 parts of wheat germ powder, 10-30 parts of rice residue powder, 5-20 parts of soybean meal powder, 5-20 parts of grist powder and 5-20 parts of soybean residue powder (the parts are parts by weight). Preferably, the raw materials of the grain and oil processing byproducts contain more than 50 weight percent of wheat germ powder.

B. Raw material (ii) effective parts of Compositae plants or extracts thereof:

the coffee substitute can adopt the feverfew or the extract thereof which is known to be edible or medicinal or can be used as both food and medicine in the field.

In one embodiment, the compositae plants include, but are not limited to: dandelion, sunflower, chicory, echinacea, marigold, senecio, vernonia, eupatorium, inula, chamomile, groundsel, dog tongue, calendula, grifola, burdock, cornflower, luculia, ainsliaea, gerbera, etc.; in a preferred embodiment, the Asteraceae plant is selected from the group consisting of dandelion, sunflower, chicory, echinacea; preferably, the feverfew is dandelion root, sunflower seed, chicory root, echinacea root and/or stem.

The effective fraction (such as, but not limited to, the whole plant, root, stem, leaf, flower and/or fruit) of the feverfew may be extracted, for example, by aqueous extraction, and the extract, for example, an aqueous extract, may then be used in the present invention. The extraction includes but is not limited to water extraction, steam distillation, subcritical water extraction, extraction technology, solid-liquid separation and the like. For example, the extract can be obtained by cleaning the roots, stems and other effective parts of the feverfew, drying at a low temperature of 30-70 ℃, chopping to small segments of 1-2 cm, adding 5-30 times (w/v, g/mL) of hot water with the temperature of more than 80 ℃, shaking and leaching in a boiling water bath for 1-5 h, and repeating for multiple times. Commercially available Compositae plant extract can also be used as raw material.

In a preferred embodiment of the present invention, the composition of the feverfew may be, for example: 30-60 parts of dandelion root of dandelion, 30-60 parts of chicory root of chicory, 5-20 parts of echinacea root and/or stem of echinacea and 0-20 parts of sunflower kernel of sunflower; or extract obtained from Compositae plant.

C. The material feeding ratio is as follows:

the raw material mixture for preparing the coffee substitute can contain grain and oil processing byproducts and effective parts of the compositae plants in a weight ratio of 1: 0.5-20, preferably 1: 2/3-15, more preferably 1: 2/3-6 or 1: 10-15, or comprises the grain and oil processing byproducts and extracts prepared from the effective parts of the compositae plants in the weight ratio.

The feeding ratio of the coffee substitute raw material (i) grain and oil processing by-products and (ii) the water extract of the effective parts of the compositae plants can be, for example, 1: 1-10 (w/v, g/mL), preferably 1: 1-5 (w/v, g/mL).

In another preferred embodiment, in the coffee substitute, the grain and oil processing by-product comprises at least 20% by weight of the raw material mixture; the Compositae plant accounts for at least 50 wt%.

D. The preparation method comprises the following steps:

the coffee substitute of the present invention can be prepared by the following method:

(a) providing a feedstock of (i) a grain and oil processing by-product; (b) providing raw material (ii) effective parts of Compositae plants or water extract thereof; (c) the raw material (i) and the raw material (ii) are mixed and roasted to produce the coffee substitute of the present invention.

In the method of the present invention, step (a) may include pre-treatment of the grain and oil processing by-products by washing, drying, milling and/or component mixing (e.g., various grain and oil processing by-product ratios as described above).

In the method of the present invention, the step (b) may comprise collecting, extracting, mixing, filtering, concentrating, etc. the feverfew.

In the method of the present invention, the grain and oil processing by-product in step (c) is mixed with the effective part of the feverfew at a ratio of 1: 0.5-20, preferably 1: 2/3-15, more preferably 1: 2/3-6 or 1: 10-15, or mixing the grain and oil processing byproduct with the extract prepared from the effective parts of the Compositae plant at the weight ratio, for example, the mixing ratio of the water extract can be 1: 1-10 (w/v, g/mL), preferably 1: 1-5 (w/v, g/mL). In another preferred embodiment, in the method, the grain and oil processing by-product comprises at least 20 wt% of the feed mixture; the Compositae plant accounts for at least 50 wt%.

In the method of the present invention, the baking temperature after the raw material (i) and the raw material (ii) are mixed in the step (c) may be 170 to 240 ℃ (e.g., 180 to 220 ℃), and the reaction time may be 20 to 100 minutes (e.g., 30 to 60 minutes). In the process of the present invention, the coffee substitute obtained in step (c) may optionally be subjected to grinding, milling, portioning, and the like.

In some embodiments of the present invention, the coffee substitute of the present invention may be prepared using the following exemplary steps:

(1) pretreatment of grain and oil processing byproducts: respectively drying the grain and oil processing byproducts until the moisture content is lower than 4%, crushing, and sieving by a 80-100-mesh sieve; weighing appropriate amount of each component, and mixing and stirring uniformly for later use;

(2) preparing water extract of Compositae plant: cleaning the compositae plants, drying at the low temperature of 30-70 ℃, and cutting into small sections of 1-2 cm for example; weighing Compositae plant components, mixing uniformly, adding 5-30 times (w/v, g/mL) of hot water with the temperature of more than 80 ℃, and carrying out oscillating extraction for 1-5 hours in a hot water bath; pouring out the leaching liquor, and repeatedly extracting for 1-3 times; mixing the leaching solutions, filtering coarse impurities with gauze, performing suction filtration with filter paper, and concentrating the extracting solution to 1/5-1/3 of the original volume for later use;

(3) preparation of coffee substitute: uniformly mixing the grain and oil processing by-product obtained in the step (1) and the feverfew extract obtained in the step (2) in a ratio of 1: 1-1: 5(w/v, g/mL), putting the mixture into a baking tray, and baking the mixture for 30-70 minutes at 170-220 ℃ to enable the mixture to generate Maillard reaction; and taking down the browned product on the baking tray, and crushing to 80-100 meshes to prepare the coffee substitute.

Coffee substitute, coffee substitute composition and use thereof

The coffee substitute of the present invention can be prepared by using the above raw materials and methods. The coffee substitute of the invention presents dark coffee color or dark brown coffee color, has intense coffee aroma and taste, and can be comparable with natural coffee in color, aroma and taste.

The coffee substitute of the present invention may also be combined with a dietetically acceptable adjuvant or excipient to form the coffee substitute composition of the present invention. The coffee substitute composition of the present invention comprises an effective amount of the coffee substitute of the present invention, and may optionally comprise water, salt, sugar, food additives, food adjuncts, and other nutritionally acceptable adjuncts or excipients.

In one embodiment, the food additive may be selected from, but is not limited to: essence, spice, emulsifier, antioxidant, and edible pigment. In another embodiment, the food additive is a dairy product.

The coffee substitute composition can be prepared into powder, granules, suspoemulsion, aqueous emulsion, emulsifiable concentrate, microcapsule and other formulations available in the food industry. One of ordinary skill in the art can select the dosage form and administration form as desired for a particular application.

The coffee substitute or coffee substitute composition of the present invention can be used in a variety of food products where coffee flavor is desired. Generally, the substitute or composition is added in an amount of 10 to 50%, preferably 10 to 30%, based on the weight of the food product. In some applications, the food product is in a liquid state and the concentration of the substitute or composition is from 10g/L to 70g/L, preferably from 10g/L to 50g/L, based on the total volume of the food product. For example, the substitute or composition may be added to milk at a concentration of 10g/L to 50g/L, preferably 10g/L to 30 g/L.

The addition amount, the addition time or the addition mode of the substitute or the composition can be appropriately adjusted by those skilled in the art according to the specific needs to obtain the best effect.

In some embodiments, the coffee substitute of the present invention can completely replace coffee powder for addition to baked goods, can replace flavors, colors, and pure coffee powder, providing dark brown coffee color and strong aroma coffee flavor. In other embodiments, the coffee substitute of the present invention can partially replace instant pure black coffee powder to prepare a low-caffeine three-in-one coffee powder solid beverage. In other embodiments, the coffee substitute of the present invention can be used to prepare latte, mocha, american coffee, and other liquid coffee beverages as a partial replacement for instant pure black coffee. In other embodiments, the coffee substitute of the present invention can be added into food such as candy to prepare coffee-flavored hard candy, soft candy, milk candy and chewing gum instead of essence and pigment. In other embodiments, the coffee substitute of the present invention can also be added to various coffee-flavored ices as a complete replacement for coffee aroma colors, to produce coffee-flavored ice cream, comparable in color and taste to pure black coffee. In other embodiments, the coffee substitute of the present invention can be applied to dairy products where a coffee flavor is desired.

THE ADVANTAGES OF THE PRESENT INVENTION

1. The cost is low:

the protein resource in the coffee substitute is derived from low-price grain and oil processing byproducts, and the feverfew is generally planted in China and widely used as a Chinese herbal medicine and is very common. Therefore, the cost of the coffee substitute is greatly reduced compared with coffee powder made by roasting coffee beans. In addition, the raw materials adopted by the existing foreign coffee substitutes are plants planted in specific regions or expensive tea leaves and the like, the cost of the coffee substitutes is even close to that of pure coffee powder, and the cost of the prepared coffee substitutes is too high. Therefore, the cost of the coffee substitute is greatly reduced compared with the existing coffee substitute in foreign countries.

TABLE 1 comparison of cost of coffee powder for different brands

2. Natural, healthy and functional:

the coffee extract is natural, has no toxic or side effect, is suitable for any people and is beneficial to human health. Specifically, the coffee substitute uses the combination of the water extract of the compositae plants (chicory root, dandelion root, sunflower seed and purple daisy) with good edible and medicinal properties and the grain and oil processing byproducts, thereby not only purifying the flavor, but also reducing the loss of nutrient components and greatly increasing the accumulation of antioxidant substances. Firstly, the preparation raw materials of the coffee substitute are all natural foods and common medicines, completely eliminates the hidden danger of caffeine, has no additive or additional sugar, and can be taken by diabetics; secondly, it provides abundant protein nutrition and simultaneously uses the compositae plants, thereby simultaneously having certain pharmacological effects: the Compositae plant has sweet, bitter and cold taste, and has effects of dispelling pathogenic wind, clearing heat, calming liver, improving eyesight, and removing toxic substance, and can be used for treating headache, common cold, fever, dim eyesight, and dysphoria with smothery sensation in heart and chest. Modern pharmacological experiments show that most of the plant extracts have the activities of resisting tumors, resisting inflammation, resisting platelet aggregation, inhibiting NO generation, resisting calcium antagonism and the like; in addition, the raw materials of the invention utilize grain and oil processing byproducts, not staple food, so that the cost is reduced, and simultaneously, the nutrient intake of various byproducts is greatly increased (see, for example, examples 18 and 19).

3. The application is wide:

first, the coffee substitute of the present invention can partially or completely replace coffee powder, be added to baked goods, replace flavors, colors and pure coffee powder, provide a dark brown coffee color and an intense coffee flavor. The application range of the soluble water extract is wider: partially replacing instant pure black coffee powder to prepare the low-caffeine three-in-one coffee powder solid beverage; partially replacing instant pure black coffee to prepare liquid coffee beverages such as latte coffee, mocha coffee, American coffee and the like; completely replace essence and pigment to be added into food such as candy to prepare coffee flavored hard candy, soft candy, milk candy and chewing gum; the coffee essence pigment can be completely replaced and added into various coffee-flavored ice products to prepare coffee-flavored ice cream, and the color and taste of the coffee-flavored ice cream are equivalent to those of pure black coffee; in addition, in coffee-flavoured dairy products, coffee substitutes may also be used (see, for example, examples 13, 14 and 15).

4. The production is simple and convenient and easy to operate:

the coffee substitute has the advantages of simple production process, low production cost, easy operation, no need of reaction under high pressure, and much higher safety compared with the repeated heating preparation (CN1304291A) by taking soybeans as raw materials under high pressure by a Nestle company.

5. Changing waste into valuable, green and energy-saving

The coffee substitute prepared by the invention fully utilizes grain and oil processing byproducts, and improves the economic value and additional value of the byproducts.

6. Good storage performance

The coffee substitute of the present invention has a greatly improved storage stability and retains its moisture content and aroma over a period of storage (see, e.g., example 16).

7. The coffee substitute of the invention is preferably prepared from water extract of Compositae plant, has high purity, contains effective substances higher than those of raw materials, and greatly improves the purity and yield of the coffee substitute after baking (see, for example, example 17).

Examples

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Those skilled in the art can make appropriate modifications and alterations to the present invention, which fall within the scope of the invention.

As an experimental method in which specific conditions are not specified in the following examples, a method conventionally used in the art, for example, refer to "food processing technology" of Wangjie et al (Chinese agricultural science and technology Press, 2006) or conditions according to the recommendations of suppliers, can be used. Unless otherwise indicated, percentages and parts are by weight. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred embodiments and materials described herein are intended to be exemplary only.

The raw materials in the examples were purchased from the following suppliers: wheat germ: jaboticari (kunsha) food industry ltd; bean dregs and bean pulp: fengyi (jialus) food industry limited; fine rice flour and rice dregs: qinhuang island jinhai food ltd; chicory root, dandelion root, and echinacea purpurea stem were purchased from Shang commercial Co., Ltd, Shang God of Wulu wood Qi; sunflower seed kernel: purchased from Shanbei Anguo Cold-backed medicinal materials Co.

Example 1

The coffee substitute of the present embodiment is prepared from the following components and processes:

proportioning and pretreating grain and oil processing byproducts: firstly, drying wheat germ, bean dregs and crushed rice powder for 4 hours at 105 ℃, crushing and sieving by a 80-mesh sieve; taking 80g of wheat germ powder, 10g of bean dreg powder and 10g of grist powder, and mixing the mixture evenly for later use.

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 50g of chopped chicory root, 40g of dandelion root and 10g of echinacea purpurea stem, uniformly mixing, adding 10(mL/g) times of boiling water, carrying out water bath at 80 ℃, and carrying out oscillation extraction for 2 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/5 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 3 parts by volume of the extracting solution (namely 1g:3mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 180 ℃, baking for 50 minutes to obtain a product on the baking tray, wherein the product is dark brown coffee and has strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 2

proportioning and pretreating grain and oil processing byproducts: firstly, drying wheat germ, rice residue and bean pulp for 4 hours at 105 ℃, crushing and sieving by a 100-mesh sieve; 60g of wheat germ powder, 20g of rice residue powder and 20g of soybean meal are taken, mixed and stirred evenly for later use.

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 50g of chopped chicory root, 40g of dandelion root and 10g of echinacea purpurea stem, uniformly mixing, adding boiling water with the weight being 10(mL/g) times that of the chicory root, carrying out water bath at 80 ℃, and carrying out oscillation extraction for 2 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/5 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 3 parts by volume of the extracting solution (namely 1g:3mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 185 ℃, baking for 45 minutes to obtain a product on the baking tray which is dark brown coffee color and has strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 3

proportioning and pretreating grain and oil processing byproducts: firstly, drying wheat germ, crushed rice powder and bean dreg powder for 4 hours at 105 ℃, crushing and sieving by a 100-mesh sieve; taking 10g of wheat germ powder, 40g of crushed rice powder and 50g of bean dreg powder, and mixing the mixture evenly for later use.

Example 4

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 40g of chopped chicory root, 40g of dandelion root, 10g of echinacea purpurea stem and 10g of sunflower seed, uniformly mixing, adding boiling water with the weight being 8(mL/g) times that of the chopped chicory root, the dandelion root, the echinacea purpurea stem and the sunflower seed, carrying out water bath at 80 ℃, and carrying out oscillation extraction for 3 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/2 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 1 volume part of the extracting solution (namely 1g:1mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 190 ℃, baking for 40 minutes to obtain a product on the baking tray which is dark brown coffee with rich burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 5

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 20g of chopped chicory root, 10g of dandelion root, 40g of echinacea purpurea stem and 30g of sunflower seed, uniformly mixing, adding boiling water with the weight being 8(mL/g) times that of the mixture, carrying out water bath at 80 ℃, and carrying out oscillation extraction for 3 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/3 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 1 volume part of the extracting solution (namely 1g:1mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 180 ℃, baking for 50 minutes to obtain a product on the baking tray, wherein the product has a dark brown coffee color and a strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 6

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 30g of chopped chicory root, 30g of dandelion root, 10g of echinacea purpurea stem and 10g of sunflower seed, uniformly mixing, adding boiling water with the weight being 8(mL/g) times of that of the mixture, carrying out water bath at 80 ℃, carrying out oscillation extraction for 3 hours, pouring out an extract, repeatedly extracting for one time, and combining the two extracts; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/3 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 1 volume part of the extracting solution (namely 1g:1mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 190 ℃, baking for 50 minutes to obtain a product on the baking tray which is dark brown coffee color and has strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain a coffee substitute product (the appearance is shown as a picture in figure 1A).

Example 7

proportioning and pretreating grain and oil processing byproducts: firstly, drying the wheat germ, the rice residue and the bean pulp for 4 hours at 105 ℃, crushing, and sieving by a 100-mesh sieve; 60g of wheat germ powder, 20g of rice residue powder and 20g of soybean meal are taken, mixed and stirred evenly for later use.

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 1 volume part of the extracting solution (namely 1g:1mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 220 ℃, baking for 30 minutes to obtain a product on the baking tray, wherein the product is dark brown coffee and has strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 8

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 1 volume part of the extracting solution (namely 1g:1mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 150 ℃, baking for 80 minutes to obtain a product on the baking tray which is dark brown coffee with rich burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 9

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 30g of chopped chicory root, 30g of dandelion root, 10g of echinacea purpurea stem and 10g of sunflower seed, uniformly mixing, adding boiling water with the weight being 8(mL/g) times that of the mixture, carrying out water bath at 80 ℃, and carrying out oscillation extraction for 3 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/3 volumes for use.

Example 10

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; mixing 30g of chicory root, 30g of dandelion root, 10g of echinacea purpurea stem and 10g of sunflower seed uniformly, adding boiling water with the weight being 8(mL/g) times that of the chicory root, adding the mixture into the mixture, and carrying out water bath at the temperature of 80 ℃ and carrying out oscillation extraction for 3 hours; pouring out the leaching solution, repeatedly extracting for one time, and combining the two extracting solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/5 volumes for use.

Example 11

Preparation of coffee substitute: mixing 1 part by weight of the uniformly mixed grain and oil processing byproduct powder with 15 parts by volume of the extracting solution (namely 1g:15mL), uniformly stirring, spreading in a baking tray, putting in a preheated oven at 180 ℃, baking for 50 minutes to obtain a product on the baking tray, wherein the product has a dark brown coffee color and a strong burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

Example 12: sensory evaluation of coffee substitute

And selecting 10 experienced sensory panel judges to measure the color, the aroma and the taste of the coffee substitute prepared by adopting different proportions and processes in the ten embodiments, and scoring the coffee substitute. The evaluation method adopts 10 grades: the coffee has 3 points of fragrance, 3 points of color and 4 points of mouthfeel. The sensory evaluation results are shown in table 2 below:

TABLE 2 sensory evaluation results of coffee surrogate samples prepared in the examples

Sensory evaluation conclusion:

(1) the preferable proportion of the high protein grain and oil processing by-products in the raw materials is as follows: 50-80 parts of wheat germ powder, 5-20 parts of bean dreg powder, 5-20 parts of grist powder and 10-30 parts of rice dreg powder, wherein the proportion of the wheat germ powder is preferably kept above 50 parts, and the protein content is preferably kept to be more than or equal to 35%. Without being limited by theory, the special flavor of the baked wheat germ plays an important role in the flavor of the final product, and other auxiliary materials can provide the flavor but cannot achieve the effect of the wheat germ, and the auxiliary materials mainly contribute to the improvement of the protein content.

(2) In the mixture ratio of the compositae plants, chicory roots and/or dandelion roots are used as main materials, other two echinacea stems and sunflower seeds can be used in combination, and the proper weight ratio is as follows: 30-60 parts of dandelion root of dandelion, 30-60 parts of chicory root of chicory, 5-20 parts of echinacea root and/or stem of echinacea and 0-20 parts (for example, 5-20 parts) of sunflower kernel of sunflower.

(3) The temperature of the roasting mixture is important for the final coffee substitute flavour development, and when the temperature is too low, other roasted aroma, like bread-like aroma, is formed instead of the coffee char aroma. Preferably, a reaction temperature of 170 ℃ to 240 ℃ is used.

(4) When the extract of the feverfew is matched with the grain and oil processing byproduct, the proportion of the extract of the feverfew is at least 1: 1-1: 5(w/v, g/mL) of the extract of the feverfew and the grain and oil processing byproduct, and under the condition of too little extract, the wheat flavor is dominant, so that the bitter taste of coffee coke is influenced; on the contrary, the grain and oil by-products are too little, and the bitter taste is too heavy and the color is darker under the condition of too much extract.

(5) The powders applied to the formulation of the present invention are preferably pulverized to 80 mesh or more, for example, 80 to 100 mesh.

The following are application examples: application of coffee substitute in different types of food products

Example 13: baked food

This example applied the coffee substitute product prepared in example 6 above to food preparation. The process comprises the following steps:

preparing raw materials of the coffee cookies: 170g of low-gluten powder, 30g of coffee substitute powder, 100g of butter, 60g of powdered sugar and 50g of eggs;

baking conditions: heating at 180 deg.C, heating at 170 deg.C, and baking for 13 min (thickness of biscuit is 3 mm);

the preparation process comprises the following steps:

cutting butter into small pieces, and softening at room temperature;

adding the sugar powder and 60g of sugar powder into a stirrer at the same time, and stirring until the butter is smooth and the volume is slightly enlarged (the whole stirring process is about 5 minutes without stirring the butter over the head);

adding the egg liquid for three times, wherein the egg liquid is beaten until the eggs and the butter are completely fused and then added for the next time each time, so that the situation of egg-oil separation is avoided; after the stirring is finished, the butter should be in a cream state with fluffy volume and whitish color;

sieving in 170g of weak flour (to prevent caking, if no caking is observed by eye, no sieving is needed);

adding 30g of coffee substitute (15% of total flour, 200g of total flour, 30g of coffee substitute powder instead of 30g of low-gluten flour)

Continuously stirring the flour mixed with the coffee substitute and the butter uniformly by using a whipping machine;

pressing the dough into a proper thickness (3 mm in this time) by using a rolling mill, shaping by using a mould, and placing on a baking tray;

and putting into an oven for baking.

Sensory evaluation of finished coffee cookies: the color is dark brown coffee, has a strong fragrant coffee taste, tastes a biscuit sweet taste and also has a slight coffee bitterness (the appearance is shown in the picture in fig. 1B).

Example 14: solid beverage

This example applies the coffee substitute product prepared in example 6 to food preparation.

Coffee-flavored grain breakfast solid beverage:

the solid beverage comprises the following components in parts by weight: 50g of coffee substitute, 50g of cooked wheat germ powder, 50g of cooked rice selenium powder, 20g of milk powder, 20g of sugar and 10g of maltodextrin;

after being mixed evenly according to the proportion, 30g of the mixture is taken in each cup and is mixed evenly with 1:6(w/v) of hot water, and the mixture can be eaten as the coffee-flavored healthy and nutritional breakfast. The solid beverage has strong coffee flavor and taste without other additives due to the addition of the coffee substitute. If the hot water is replaced by or mixed with milk, the fragrant and sweet coffee taste is more prominent.

Comparative examples

Example 15: comparison of the coffee substitute of the present invention with coffee substitutes prepared according to other references and with commercially available coffee products

The table below shows that the coffee substitute prepared by the method of the invention is added into biscuits to prepare coffee-flavored cookies instead of pure coffee powder and essence and pigment, and is added simultaneously with coffee substitutes prepared by other patent methods in the same proportion, so that sensory comparison is carried out on the coffee substitutes.

The evaluation mode adopts 10 points, the coffee aroma is 3 points, the color is 3 points and the taste is 4 points, 10 experienced sensory panel judges the coffee flavor of the sample, and the result is judged according to the total points.

TABLE 3 comparison of food processing applications with coffee substitutes prepared in other patents

Sensory evaluation result analysis: the coffee substitute prepared by the invention can be added into baked food without extraction, so that pure black coffee powder is completely replaced, and the defects that the pure black coffee powder is too bitter and the aftertaste is sour are overcome; compared with coffee substitutes in other patent documents, the sensory is best.

Example 16: comparison of storage stability

After storage in sealed packages of the same PE material at 38 ℃ and 70% humidity for a period of time, the coffee substitute of the present invention (prepared according to example 6) was compared to the moisture content and sensory changes reported in other patents and literature for the production of coffee substitutes (the moisture content of coffee powder is controlled to be within 3% as specified in GB).

The sensory evaluation mode adopts 10 points, the coffee aroma is 3 points, the color is 3 points and the taste is 4 points, 10 experienced sensory evaluation personnel are selected to evaluate the coffee flavor of the sample, and the result is judged according to the total points:

TABLE 4 comparison of storage stability of coffee surrogate

Wherein, coffee substitute a: the coffee substitute of the present invention;

coffee substitute B: coffee substitute made according to CN 1304291A;

coffee substitute C: coffee substitutes made according to the documents H.H.M.Fadel, M.A.Abdel classified, and S.N.Lotfy, Quality and flavour stability of coffee subset prepared by exclusion of coffee gel and flavour Acids (2008)34: 307-314;

coffee substitute D: coffee substitute prepared by roasting dandelion (cf. web publication, http:// www.fantong.com/cook-439630 /); the preparation method comprises the following steps: cleaning radix Taraxaci, cutting into small segments, parching with strong fire until completely dried and darkened, and grinding into powder with a blender to obtain coffee like common coffee maker).

As can be seen from the data in table 4 and the evaluation by the sensory assessor: in an accelerated test of 6 weeks (equivalent to a shelf life of 6 months), the coffee substitute disclosed by the invention is low in water absorption, can preserve the special aroma of coffee more and does not have the phenomenon of oxidation and rancidity.

Example 17: comparison of production yields

The formulation and process for producing the coffee substitute according to the invention (according to example 6) are compared with the yields reported in other patents and literature for producing coffee substitutes.

The sensory evaluation mode adopts 10 points, the coffee aroma is 3 points, the color is 3 points and the taste is 4 points, 10 experienced sensory evaluation personnel are selected to evaluate the coffee flavor of the sample, and the result is judged according to the total points.

TABLE 5 comparison of production yields of coffee surrogate

Wherein, coffee substitute a: the coffee substitute of the present invention;

coffee substitute B: coffee substitute made according to CN 1304291A;

As can be seen from a comparison of the data in table 5: the invention greatly improves the sense of the coffee substitute and simultaneously ensures higher yield.

Example 18: comparison of polysaccharide loss Rate

The coffee substitute of the present invention was compared with coffee substitutes described in other documents for the retention of nutrients, as judged by the loss rate of the Compositae family plant polysaccharide content, which is excellent in bacteriostasis, as a standard. The method for measuring the polysaccharide content comprises the following steps: the phenol-sulfuric acid method comprises the following calculation formula:

TABLE 6 comparison of polysaccharide loss rates

Sample (I)	The loss rate%
		Coffee substitute A^*	15.67%
Coffee substitute B^**	100%
		Coffee substitute C^***	78.90%
Coffee substitute D^****	67.25%

Wherein, coffee substitute a: the coffee substitute of the present invention;

coffee substitute B: coffee substitute made according to CN 1304291A;

The data in table 6 show that: the coffee substitute of the present invention has significantly higher nutrient retention than other coffee substitutes described in the literature.

Example 19: comparison of antioxidant Capacity

In this example, the oxidation resistance was judged by the DPPH method. DPPH (diphenyl bitter hydrazine radical) is a very stable free radical with a nitrogen center, and the stability of DPPH mainly comes from the steric hindrance of 3 benzene rings in resonance stabilization, so that an unpaired electron on a nitrogen atom sandwiched in the middle cannot exert the corresponding electron pairing effect. The DPPH method is based on the characteristic that DPPH free radicals have single electron, strong absorption is generated at 517nm, and alcoholic solution is purple. In the presence of a free radical scavenger, its absorption gradually disappears by pairing with its single electron, and its degree of discoloration is quantitatively related to the number of electrons it receives, so that a rapid quantitative analysis can be performed with a spectrophotometer.

Reference to the measurement method: Brand-Williams, W.; Cuvelier, M.E., Berset, C. "Use of a free radial method to an evaluation antioxidant activity," Lebensm. Wiss. Technol.1995,28, 25-30.

The specific operation method comprises the following steps: firstly, 50% ethanol is used for extracting antioxidant active ingredients in a sample to be detected to prepare a solution with the concentration of 1mol/L, the method of the above document is referred, and the capacity of eliminating DPPH free radicals is used as a standard for measuring the high and low antioxidant performance.

TABLE 7 comparison of antioxidant Capacity

Wherein, coffee substitute a: the coffee substitute of the present invention;

coffee substitute B: coffee substitute made according to CN 1304291A;

The data in table 7 show that: expressed in terms of the DPPH free radical scavenging capacity (trolox equivalent is expressed as mmol/g), the coffee substitute produced by the formula provided by the invention has outstanding oxidation resistance while ensuring the flavor and application.

Example 20Comparison of the inventive coffee substitute containing only wheat germ as a by-product of grain and oil processing with the prior art coffee substitute of H.H.M.Fadel et al and the extruded coffee substitute

(A) Formula A composition and preparation process (coffee substitute of the invention):

proportioning and pretreating grain and oil processing byproducts: firstly, drying wheat germ for 4 hours at 105 ℃, crushing, and sieving by a 100-mesh sieve; taking 100g of wheat germ powder for later use.

The proportion and preparation of the water extract of the feverfew are as follows: firstly, cleaning chicory root, dandelion root and echinacea purpurea stem, drying for 5 hours at 50 ℃, and cutting into small sections of 1-2 cm; taking 40g of chopped chicory root, 30g of dandelion root and 10g of echinacea purpurea stem, uniformly mixing, adding boiling water with the weight being 8(mL/g) times of that of the chopped chicory root, carrying out water bath at 80 ℃, carrying out oscillation extraction for 3 hours, pouring out an extract, repeatedly extracting for one time, and combining two extract solutions; the impurities were removed by gauze filtration and then filtered through filter paper, and the filtered extract was concentrated to 1/3 volumes for use.

Preparation of coffee substitute: mixing 1 part by weight of wheat germ powder and 1 part by volume of water extract (namely 1g:1mL), uniformly stirring, spreading on a baking tray, putting into a preheated oven at 190 ℃, baking for 50 minutes to obtain a product on the baking tray which is dark brown coffee with rich burnt fragrance, taking out, cooling at room temperature, and crushing to 100 meshes to obtain the coffee substitute product.

(B) Formulation B (prepared according to Quality and flavour stability of coffee subset prepared by extrusions of leather and chicory roots; H.H.M.Fadel, M.A.Abdel obtained, and S.N.Lotfy; Source: Amino Acids (2008)34: 307-314):

mixing chicory root and wheat germ at a ratio of 1:1(w/w), baking at 180 deg.C, humidifying, and extruding to obtain coffee substitute.

(C) Formulation C (extrusion coffee substitute)

Reference is made to the method disclosed in "preliminary study of coffee substitutes extruded from soybean and wheat germ" (food science, 2009, vol.34, No. 1, 143-: a coffee substitute is prepared from a 1:1(w/w) roasted wheat germ and soybean blend powder by a twin screw high temperature extrusion process, and the extrudate.

(D) Cost accounting, yield, organoleptic, polysaccharide loss, antioxidant properties of formulations A, B and C were compared as follows (the test methods used were the same as in the previous examples):

TABLE 8 cost accounting comparisons

	Estimated cost (Yuan/Kg)
		Formulation A	11
Formulation B	27
		Formulation C	37

Because the formula A of the invention adopts the water extract to be directly and evenly stirred and then baked, compared with the processes of the formulas B and C, the cost is greatly reduced.

TABLE 9 yield and organoleptic properties

Sample (I)	The yield is%	Sense organ
			Formulation A	72%	8.6
Formulation B	62%	8.3
			Formulation C	65%	6.2

The protein content of the wheat germ is more than or equal to 35 percent, and meets the requirement of the invention on the high protein content of the grain and oil processing byproduct combination, so the wheat germ is singly used as the raw material proportion, and the integral sense and yield are not influenced.

TABLE 10 polysaccharide loss rate

Sample (I)	The loss rate%
		Formulation A	16.24%
Formulation B	78.90%
		Formulation C	78.92%

The polysaccharide loss rate in the coffee extract of the present invention is significantly lower than that in the prior art documents, thereby retaining more effective and nutrient substances.

TABLE 11 comparison of antioxidant Properties

The coffee substitute has high purity of antioxidant substances and greatly enhanced capability of scavenging free radicals.

And (4) conclusion: compared with the formula process in the prior art, the formula and the process have obvious advantages.

All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.

Claims

1. A coffee substitute prepared by roasting a mixture of a material (i) and a material (ii), wherein:

the raw material (i) is as follows: 50-80 parts of wheat germ powder, 5-20 parts of bean dreg powder and 5-20 parts of grist powder; or 50-80 parts of wheat germ powder, 5-20 parts of soybean meal powder and 10-30 parts of rice residue powder; and the total protein content is more than or equal to 35 percent;

the raw material (ii) is water extract of the following substances: 30-60 parts of dandelion root, 30-60 parts of chicory root of chicory, 5-20 parts of echinacea root and/or stem of echinacea and 0-20 parts of sunflower kernel;

baking the mixture of the raw materials (i) and (ii) at 170-220 ℃;

the coffee substitute is prepared by a process comprising the steps of:

(a) providing a feedstock (i) comprising pretreating it as follows: drying the components until the moisture content is lower than 4% of the weight of the raw materials, crushing, sieving by a 80-100 mesh sieve, weighing the components, and mixing the components in a dry mode for later use;

(b) providing a feedstock (ii) comprising pretreating it as follows: cleaning the components, drying at the low temperature of 30-70 ℃, cutting into small sections of 1-2 cm, weighing the components, uniformly mixing, adding 5-30 times (w/v) of hot water with the temperature of more than 80 ℃, carrying out oscillating extraction in a hot water bath, repeatedly extracting, combining the extract, filtering and concentrating;

(c) mixing the pretreated raw material (i) and the pretreated raw material (ii) in a ratio of 1: 1-5 g/mL to obtain a raw material mixture; and (3) roasting the mixture of the raw material (i) and the raw material (ii) at 170-220 ℃ for 30-100 minutes, and crushing the product to obtain the coffee substitute.

2. The coffee substitute of claim 1,

and (3) baking the mixture of the raw materials (i) and (ii) at 180-220 ℃.

3. A coffee substitute composition, comprising: the coffee substitute according to any one of claims 1 to 2, together with a dietetically acceptable adjuvant and/or excipient.

4. A coffee-flavored food product, characterized in that a coffee substitute according to any one of claims 1 to 2 or a coffee substitute composition according to claim 3 is added to the food product processing.

5. A method of preparing the coffee substitute of any one of claims 1-2, the method comprising:

(a) providing a raw material (i) which is: 50-80 parts of wheat germ powder, 5-20 parts of bean dreg powder and 5-20 parts of grist powder; or 50-80 parts of wheat germ powder, 5-20 parts of soybean meal and 10-30 parts of rice residue powder, wherein the total protein content is more than or equal to 35 percent, and the method comprises the following pretreatment steps: drying the components until the moisture content is lower than 4% of the weight of the raw materials, crushing, sieving by a 80-100 mesh sieve, weighing the components, and mixing the components in a dry mode for later use;

(b) providing a material (ii) which is an aqueous extract of: 30-60 parts of dandelion root, 30-60 parts of chicory root of chicory, 5-20 parts of echinacea root and/or stem of echinacea and 0-20 parts of sunflower kernel, wherein the pretreatment comprises the following steps: cleaning the components, drying at the low temperature of 30-70 ℃, cutting into small sections of 1-2 cm, weighing the components, uniformly mixing, adding 5-30 times (w/v) of hot water with the temperature of more than 80 ℃, carrying out oscillating extraction in a hot water bath, repeatedly extracting, combining the extract, filtering and concentrating;

6. The method of claim 5, wherein in step (c), the mixture of raw materials (i) and (ii) is baked at 180-220 ℃.

7. The method according to any one of claims 5 to 6,

in the step (c), the pretreated raw material (i) and the pretreated raw material (ii) are mixed in a ratio of 1: 1-3 g/mL to obtain a raw material mixture.