EP4672967A2 - Alternative coffee beverages - Google Patents

Alternative coffee beverages

Info

Publication number
EP4672967A2
EP4672967A2 EP24764559.1A EP24764559A EP4672967A2 EP 4672967 A2 EP4672967 A2 EP 4672967A2 EP 24764559 A EP24764559 A EP 24764559A EP 4672967 A2 EP4672967 A2 EP 4672967A2
Authority
EP
European Patent Office
Prior art keywords
fermented
seeds
plant
dried
coffee
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP24764559.1A
Other languages
German (de)
French (fr)
Inventor
Vijayalakshmi GANESH
Maricel SAENZ
Swetha MAHADEVAN
James Pearce
Matthew HETTLINGER
Samuel ARMSTRONG
Mackenzie BATALI
Rebecca Johnson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Compound Foods Inc
Original Assignee
Compound Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Compound Foods Inc filed Critical Compound Foods Inc
Publication of EP4672967A2 publication Critical patent/EP4672967A2/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents

Definitions

  • Coffee is typically brewed from roasted and ground seeds of the Coffea plant and is one of the most highly consumed products worldwide, with daily consumption of about 2.25 billion cups.
  • Coffee is produced by harvesting the fruits of Coffea arabica or Coffea canephora. The fruit is then sent for processing where the seed is separated from the fruit during a step that involves washing and depulping under pressure or fermentation; drying the seeds in shade or the sun and removing the husks.
  • the resulting dry, green seeds (green coffee beans) are typically stored and shipped from the coffee producing countries throughout the world to be roasted, imparting a characteristic set of flavors and dark colors. These roasted seeds, better known as whole coffee beans, are ready for grinding and brewing.
  • compositions configured to be brewed to form a coffee-like beverage may include: a mixture of a plant-based formulation and a fermented substrate, wherein the plant-based formulation includes a mixture of plant-based derivatives comprising any one or more of: 5%-50% roasted and ground chicory, 5%-25% roasted and ground sunflower seeds, 5%-30% roasted and ground lentils, 2%-20% malts, 5 - 60 % date seeds, 0.1 - 25% grape seeds or its extract, 1 - 20% cinchona bark, 0.1 - 5% dandelion, 0.1 - 5% wormwood, 3.5%-5% of guarana extract or 0.01-0.62% pure caffeine, 0.1%-25% roasted and ground carob or kibbles or pods or their extract, and 0.05%- 3 % of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and prop
  • CGA chlorogenic
  • the ranges of the plant-based derivatives included in the plant-based formulation are important in forming a beverage that has the target flavor profiles, and particularly a beverage that has the flavor profile of coffee. Outside of these ranges the resulting brewed beverage does not have the required flavor profile.
  • the final composition may include detectable amounts of the remains of these fermentation microbes.
  • the final composition may also or alternatively include signature fermentation materials (e.g., alcohols). These residual fermentation microbial remains may be detected by, e.g., polymerase chain reaction (PCR)-based detection techniques.
  • PCR polymerase chain reaction
  • residual fermentation microbial remains may refer to the presence of non-viable (e.g., dead) microbes or byproducts specific to these microbes, such as genetic material or proteins characteristic of these microbes.
  • the composition may be pasteurized or otherwise treated to destroy the fermentation microbes, however the residual fermentation microbe remains (also referred to herein as just residual fermentation microbes, for simplicity) may be detectable.
  • the composition may be part of a package that may be configured for ease of brewing and/or consumption.
  • the composition may be packaged within one or more of: a paper bag, a foil package, a plastic container, ajar, or a canister.
  • this and any other fermented substrate may include residual fermentation microbial remains consisting of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oli
  • any of these methods may include forming the fermented substrate by adding a starter culture comprising at least one microorganism strain or a consortium of microorganisms to a substrate comprising one or more of fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, wherein the starter culture the cell density range from 10 5 to 10 8 CFU/mL; and fermenting the substrate.
  • the malt may be one or more of rice malt, oat malt, barley malt, corn malt, millet malt and/ or coffee malt.
  • the malt may be roasted. Any of these methods may include roasting one or more of the plant-based derivative components and/or grinding the components into the desired particle range. Some or all of these components may be roasted together and/or they may be roasted separately.
  • the roasting temperature may be within a specified range.
  • the sunflower seeds may be roasted between about 180 and 400 degrees C prior to grinding.
  • Furan 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
  • the plant-based formulation may include one or more of: between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0.
  • l%-25% w/w carob kibbles or pods or grounds or extract and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
  • CGA chlorogenic acid
  • citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids may be added, as described above.
  • garbanzo beans dried, and in some examples, ground may be included.
  • the chlorogenic acid may be recombinant chlorogenic acid.
  • the malt extract is one or more of rice malt, oat malt, barley malt, corn malt, millet malt and coffee malt.
  • the ground sunflower may be roasted.
  • the carob may be roasted.
  • the plant-based formulation may further include between about 6%-16% w/w of ground roasted fenugreek.
  • the plantbased formulation may further include one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries.
  • the plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
  • the plant-based formulation may have a median particle size in the range of 200-1500 micrometers.
  • the plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation have a particle size in the range of 200 - 1000 micrometers.
  • the plant-based formulation may include at least 5% by weight of melanoidins.
  • the plant-based formulation includes chlorogenic acid at a concentration of at least 0.9% by weight.
  • composition may be packaged in any appropriate technique; for example, the composition may be sealed within one or more of: a foil package, a water-permeable bag, a jar or a canister.
  • composition of claim 1, further comprising between about 0.1 and 3% w/w of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3- methybutanal, P-cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5 -Ethyl -3 -hydroxy - 4-methyl-2(5H)-furanone), 2-isolbut
  • 2 -Furanmethanol acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl-.
  • compositions configured to form a coffee-like beverage that include: a mixture of a plant-based formulation that is unfermented and a fermented fermentation substrate, wherein the plant-based formulation includes: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine; further wherein the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation, and wherein the fermented fermentation substrate includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented
  • a brewed coffee-like beverage may include: an aqueous solution comprising a mixture of a plant-based formulation that is unfermented and a fermented fermentation substrate, wherein the plant-based formulation includes: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract and between about 0.01-0.62% caffeine, further wherein the plant-based formulation includes one or more of: between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about l%-20% cinchona bark, between about 0.
  • the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based brewed formulation and includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermente
  • the fermented fermentation substrate includes residual fermentation microbial remains of one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida paraps
  • the chlorogenic acid may be recombinant chlorogenic acid.
  • the malt extract may be one or more of rice malt, barley malt, oat malt, corn malt, millet malt and coffee malt.
  • the sunflower may be roasted.
  • the plant-based formulation may further include one or more of: between about 6%-16% w/w of fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries.
  • the plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, com, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
  • the plant-based formulation may have a median particle size in the range of 200- 1500 micrometers.
  • the plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200-1000 micrometers.
  • the aqueous solution may include melanoidins by at least 5% by weight.
  • the aqueous solution contains chlorogenic acid at a concentration of at least 0.9% by weight.
  • the brewed coffee-like beverage may include between about 0.1 and 3% w/w of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3- methybutanal, P-cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5 -Ethyl -3 -hydroxy - 4-methyl-2(5H)-furanone), 2-isol
  • 2 -Furanmethanol acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl-.
  • a method may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients; fermenting a plant-based fermentation substrate after combining with one or more one or more microorganism strains or a consortium of microorganisms; combining the unfermented plantbased formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture; and drying the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage.
  • the one or more one or more microorganism strains or a consortium of microorganisms may be selected from the group consisting of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp.,
  • preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients.
  • Preparing the mixture of an unfermented plant-based formulation may comprise combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0.
  • l%-5% wormwood between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
  • CGA chlorogenic acid
  • the fermented substrate may include one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek.
  • Fermenting the plant-based fermentation substrate may include adding a starter culture comprising the one or more microorganism strains or a consortium of microorganisms to the plant-based fermentation substrate comprising one or more of de-pitted coffee cherry fruits, coffee pulp, carob, oats, oat malt, malt extract, and fenugreek, wherein the starter culture the cell density range from 105 to 108 CFU/mL; and fermenting the plant-based fermentation substrate and the one or more microorganism strains or a consortium of microorganisms.
  • Any of these methods may include adding one or more of: sugar substitutes and organic acids to the mixture of starter culture and the plant-based fermentation substrate. Any of these methods may include adding one or more of: a phosphate, and a phosphate analogue to the mixture of starter culture and the plant-based fermentation substrate. Fermenting the plant-based fermentation substrate may proceed for at least 0.5 - 3 days at between about 28 degrees C to 37 degrees C. In some examples fermenting the plant-based fermentation substrate fermentation proceeds for at least 5 days at 25 degrees C or more. In some examples fermenting the plant-based fermentation substrate proceeds for at least 7 days at room temperature.
  • Any of these methods may include processing the fermented fermentation substrate by separating liquid from solid material by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying.
  • the methods described herein may include obtaining, from the liquid material, dried fermented solids with a final moisture content of less than 10% w/w.
  • Any of these methods may include drying the fermented solids by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying to a final moisture content of 10% w/w.
  • Combining the unfermented plant-based formulation with the fermented fermentation substrate includes adding both the dried fermented solid and the fermentation liquid extract.
  • the chlorogenic acid may be recombinant chlorogenic acid;
  • the malt extract may be one or more of rice malt, oat malt, barley malt, corn malt, millet malt and coffee malt.
  • the ground sunflower may be roasted between about 180 and 200 degrees C.
  • the ground carob may be roasted.
  • the unfermented plant-based formulation may further include about 6%-16% w/w of ground roasted fenugreek.
  • the unfermented plant-based formulation may further include one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries.
  • the unfermented plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
  • the unfermented plant-based formulation may be configured (e.g., by selecting, filtering, etc.) to have a median particle size in the range of 200-1500 micrometers.
  • the unfermented plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200-1000 micrometers.
  • the unfermented plant-based formulation may include melanoidins by at least 5% by weight.
  • the unfermented plant-based formulation may contain chlorogenic acid at a concentration of at least 0.9% by weight.
  • any of these methods may include packaging the resulting product.
  • any of these methods may include sealing the composition within one or more of a foil package, a water-permeable bag, a jar or a canister.
  • These methods may include adding between about 0.1 and 3% w/w of one or more of Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2- furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)- furanone), 2-isolbutyl-3 -meth
  • Furan 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde, 1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol; 2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin;
  • Brewing the mixture to form the coffee substitute beverage may include adding water at 200 degrees F (93 degrees C) or greater (e.g., 205 degrees F or greater, 210 degrees F or greater, etc.) to the composition, steeping, and decanting.
  • 200 degrees F 93 degrees C
  • greater e.g., 205 degrees F or greater, 210 degrees F or greater, etc.
  • brewing the mixture to form the coffee substitute beverage may include cold brewing the mixture by adding water to the composition in a ratio of greater than 1 :3 (mixture: water, e.g., 1 :4, 1 :5, 1 :6, etc.) at 25 degrees C or lower, mixing and steeping for between 0.5 - 24 hours at 4 degrees C and filtering.
  • 1 :3 mixture: water, e.g., 1 :4, 1 :5, 1 :6, etc.
  • the patent or application file contains at least one drawing executed in color.
  • FIG. 1 schematically illustrates the components of the coffee substitute beverage as described herein.
  • FIG. 2 schematically illustrates one example of a method of forming a coffee substitute beverage as described herein.
  • FIG. 3 schematically illustrates the components of another coffee substitute beverage as described herein.
  • FIG. 4 schematically illustrates another example of a method of forming a coffee substitute beverage as described herein.
  • FIG. 5A-5B show graphs from an analysis over time of culturing native microbial consortia from coffee cherries.
  • FIG. 5A is an abundance graph showing the relative abundance of different prokaryotes in a prokaryotic community when native microbial consortia were cultured from coffee cherries.
  • FIG. 5A shows the dominance of Lactobacillus and Leuconostoc in the prokaryotes.
  • FIG. 5B is an abundance graph showing the relative abundance of different eukaryotes in a eukaryotic community when native microbial consortia were cultured from coffee cherries.
  • FIG. 5B shows the dominance of Pichia and Hanseniaspora in the eukaryotes.
  • FIG. 6 shows that Coffee cherry microbiomes from different geographical locations have distinct community profiles and these microbiomes can be cultured to create distinct flavor profiles when used to inoculate a plant-based substrate.
  • FIG. 7 is a graph illustrating, by next generation sequencing, the relative frequency of different strains of microbes grown during the directed consortium evolution as described herein.
  • FIG. 8 shows a pH analysis of buffered and unbuffered media used for culturing coffee cherry microbiomes.
  • FIG. 9 shows that fermentation of a plant base with a microbial community isolated from coffee cherries from different coffee-producing geographical areas leads to an increase in the intensity of coffee-related molecules from plant-based substrates.
  • FIG. 9 shows a chromatogram of average peak intensity of MPM molecules after 0 days, 14 days, and 21 days fermentation with microbial consortium from the different geographical areas.
  • FIG. 10 shows that blending of fermented materials with enhancers postfermentation improves perception of coffee-like flavor. Coffee-Like flavors were assessed by an internal sensory panel for different unfermented ingredient blends mixed with a fermented base.
  • FIG. 11 shows that additional of volatiles to final roasted, ground blends increasing the concentration of typical coffee flavors would increase the overall sensory perception of coffee-like flavor.
  • Described herein are novel compositions for forming brewed coffee-like beverages, as well as methods of making them and methods of brewing coffee-like beverages from these compositions.
  • the coffee-like beverages described herein may be coffee substitutes sharing very similar flavor profiles as coffee but may be made using sustainable materials and techniques. In general, these methods may include forming a mixture of particular grains, seeds, nuts, roots and other plant-based ingredients (“plant-based formulation”), which may be roasted and whole or ground within a particular particle size. These components may be further combined with a fermented (plant-based) substrate material.
  • the fermented (plant-based) substrate material may be fermented with a cultured native microbial-consortia.
  • the fermented substrate may be added as either or both a dried solid material from the fermented substrate and/or a liquid portion of the fermented substrate.
  • one or more additional flavor or other components may be added.
  • One or more additional flavor components may be added during at least one of the prior to roasting step, during the roasting step, or after the roasting step.
  • the plant-based formula may particularly include one or more of roasted and ground chicory, roasted and ground sunflower seeds, roasted and ground lentils, malts, date seeds, grape seeds or its extract, cinchona bark, dandelion, wormwood, guarana extract or pure caffeine, roasted and ground carob or kibbles or pods or their extract, and organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and/or propionic acids
  • fermented substrate such as fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, fermented peaches, fermented
  • Tannin(s) may be obtained from or added as, for example, natural sources, such as grape skins, seeds, stems, oaks, and additives or non-natural sources. Tannin(s) may be included in the compositions such as from 1 ppm (parts per million) to 1,000 ppm, such as from 1 to 500 ppm, such as from 1 to 5 ppm, 5 to 10 ppm, 10 to 50 ppm, 50 to 150 ppm, 150 to 500 ppm, or less than 500 ppm, less than 100 ppm, etc.
  • Theobromines may be obtained from natural or non-natural sources. Theobromine may be included in the compositions at, for example, less than 10% (w/w), less than 1 % (w/w), less than 0.1% (w/w), etc.
  • FIG. 1 schematically illustrates one example of a composition that forms a coffee-like beverage.
  • This coffee substitute beverage composition 107 includes a mixture of a plant-based formulation 101 and a fermented fermentation substrate 103.
  • One or more additional components may also or alternatively be included, such as additional flavors (e.g., natural flavor blends/flavor enhancers) and/or supplements (e.g., caffeine, etc.) 105.
  • additional flavors e.g., natural flavor blends/flavor enhancers
  • supplements e.g., caffeine, etc.
  • the plant-based formulation is unfermented.
  • the fermented fermentation substrate may be included at between about 1% and 80% of the weight of the plant-based formulation (e.g., between about l%-70%, between about l%-75%, between about l%-65%, between about l%-60%, between about l%-55%, between about l%-50%, etc.).
  • the fermented fermentation substrate may include one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, further wherein the fermented fermentation substrate comprises one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate.
  • flavorants/flavor enhancers 105 may include one or more of: natural coffee flavors, natural chocolate flavors, Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3- mercapto-3 -methylbutylformate, 2-furfurylthiol, Furaneol, 2,3-pentanedione, 3- methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2- methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2- ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone), 2-isolbuty
  • the coffee substitute beverage 107 may be compounded as a brewed beverage (e.g., cold or hot brewed) and/or as grounds (e.g., “coffee substitute beverage grounds”) that may be brewed later.
  • the grounds may be formulated so that the beverage may be brewed as a traditional coffee brewing, or in a tea-bag like configuration.
  • the plant-based formulation may include, for example: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine.
  • the fermented fermentation substrate can include a fermentation liquid extract comprising water-soluble metabolites of the fermented fermentation substrate.
  • the plant-based formulation may include one or more of: ground sunflower seeds, ground lentil, malt or malt extract, cinchona bark, dandelion, wormwood, guarana extract, carob kibbles or pods or grounds or extract, Givaudan flavor, and/or organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic, quinic, and propionic acids.
  • CGA chlorogenic acid
  • the fermented fermentation substrate may include residual fermentation microbial remains of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida paraps
  • the fermented fermentation substrate may include one or more of: fermented depitted coffee cherry fruits, fermented coffee cherry pulp, fermented carob, fermented pomegranate pomace or pomegranate pomace extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malt or malt extract, and fermented fenugreek which has been fermented with one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylact
  • a composition as described herein may include a plant-based formulation including: Roasted Chicory (e.g., between 30%-40%), Roasted Sunflower Seeds (between 0% and 12%), Lentils roasted (between 0%-12%), Roasted Date Seeds (between 20%-50%), Dandelion root roasted (between 0%-l%), Caramel 240L Millet Malt (between 0%-12%), Pale Com malt 180 (between 0%-5%), Roasted Carob (between 0%-8%), Roasted Grapeseeds (between 2%-l 8%), Caffeine (between 0.2% to 0.5%), C-CB3 (e.g., natural flavors, 3 -methylbutanoic acid, 2,3 -pentanedione and 2-methylpropanal, between 0%-0.5%), C-CB4 (e.g., natural flavors, 2-furfurylthiol, 2 ethyl -3, 5 -dimethyl pyr
  • FIG. 2 illustrate one example of a method of forming a coffee-like beverage as described herein.
  • any of these methods may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients 201. For example, these ingredients may be ground separately or together.
  • the fermentation substrate may then be prepared (or may be prepared prior to preparing the unfermented plantbased formulation) 203.
  • the plant-based fermentation substrate may be combined with one or more microorganism strains or a consortium of microorganisms.
  • the fermented fermentation substrate 205 may be divided up into solid (fermentation solids) and liquid (e.g., fermentation extract).
  • Any of these methods may also include combining the unfermented plant-based formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture 207.
  • one or more additional materials e.g., flavorants, colorants, fortifying compositions, etc.
  • Any of these methods and apparatuses may be configured to dry the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage 211.
  • preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients.
  • Preparing the mixture of an unfermented plant-based formulation includes combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0.
  • l%-5% wormwood between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
  • CGA chlorogenic acid
  • FIG. 3 schematically illustrates another example of a composition that forms a coffee-like beverage.
  • This coffee substitute beverage composition 307 includes a mixture of a plant-based formulation 301 and a fermented fermentation substrate 303.
  • the fermented fermentation substrate is typically fermented with a cultured, native microbial consortia.
  • additional components may also or alternatively be included, such as additional flavors (e.g., natural flavor blends/flavor enhancers) and/or supplements (e.g., caffeine, etc.) 305.
  • additional flavors e.g., natural flavor blends/flavor enhancers
  • supplements e.g., caffeine, etc.
  • FIG. 4 illustrates another example of a method of forming a coffee-like beverage as described herein.
  • any of these methods may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients 401. For example, these ingredients may be ground separately or together.
  • the fermentation substrate may then be prepared (or may be prepared prior to preparing the unfermented plant-based formulation) 403.
  • the plant-based fermentation substrate may be combined with one or more cultured native coffee cherry microbial consortia and/or one or more other GRAS (generally recognized as safe by the United States Food and Drug Administration (FDA)) microbial cultures.
  • FDA United States Food and Drug Administration
  • the plant-based fermentation substrate may be combined with one or more GRAS cultures that include one or more of the microbial species described herein, such as one or microbial consortia corresponding to cultured native coffee cherry microbial consortia.
  • the fermented fermentation substrate 405 may be divided up into solid (fermentation solids) and liquid (e.g., fermentation extract).
  • Any of these methods may also include combining the unfermented plant-based formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture 407.
  • a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture 407.
  • additional materials e.g., flavorants, colorants, fortifying compositions, volatiles, etc.
  • any of these methods and apparatuses may be configured to dry the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage 411.
  • preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients.
  • Preparing the mixture of an unfermented plant-based formulation includes combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0.
  • l%-5% wormwood between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
  • CGA chlorogenic acid
  • additional materials e.g., flavor (natural or non-natural) and/or supplement s
  • This example describes a mixture of plant-based ingredients, fermented plantbased ingredients, and pure compounds that can reproduce the characteristic aroma and flavor of coffee beverages.
  • the composition and methods to elaborate this coffee alternative are presented below.
  • the coffee substitute beverage is prepared in five steps: (1) Preparation and mixture of grains, seeds, and other plant-based ingredients (“plant-based base formula” or “base formula”); (2) Fermentation of a substrate with a microorganism and addition of liquid and/or solid phase to the base formula; (3) Addition of food grade flavor compounds to the base formula; (4) Addition of chlorogenic acid (CGA); and (5) Preparation of the brewed coffee substitute beverage by the French press method.
  • Step 1.1 Preparation of a plant-based base formula
  • Plant-based ingredients were mixed as described in Table 1. Some ingredients were roasted prior to addition to the mixture. For this procedure, 200g of the desired ingredient was roasted in the Hottop KN-8828B-2K+ roaster, the roasting process monitored, and the product released once the roasting temperature of the ingredient was achieved. The same procedure was conducted with each ingredient to be roasted. The roasted ingredients were allowed to cool down to room temperature before use in the formula.
  • Yeast strains listed herein were obtained and grown in basic YPD media for 4 days at 27 degrees C.
  • the starter inoculum was added at a final concentration of 10% v/v. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.
  • the fermented solids e.g., carob, de-pitted coffee cherry fruits
  • the fermentation medium was thus split into two phases: a solid fermented substrate (e.g., carob, de-pitted coffee cherry fruits) and a liquid phase (fermentation liquid).
  • Dried solids were transferred to a dehydrator (Presto 06300 Dehydro Electric Food Dehydrator) with a non-stick mesh screen and allowed to dry for a period of 1.5 hours at 65 degrees C to reach a moisture % of ⁇ 3% w/w.
  • a dehydrator Presto 06300 Dehydro Electric Food Dehydrator
  • the dry fermentation solid phase was supplemented in the mixture of plant-based ingredients at 3-5% w/w (if carob) or 10-20% w/w (if coffee pulp) in a 100g formula.
  • the liquid fermentation output was used at 0.5-1.25% w/w in the formula.
  • Step 1.3 Addition of chemical compounds.
  • a flavor blend was prepared using natural coffee and chocolate flavors making 41.38% of the blend and remaining 58.62% comprising of guaiacol, 4-hydroxy-2,5-dimethyl- 3(2H)-furanone, 2-furfurylthiol, 3 -mercapto-3 -methylbutylformate, 4-ethylguaiacol, 4- vinylguaiacol, Beta-damascenone, Phenylacetaldehyde, 2,3-butanedione For every 93.7g of base formula, 2.42g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 1.2.
  • one or more additional materials may be added 205.
  • additional materials e.g., flavorants, colorants, fortifying compositions, etc.
  • CGA Food-grade chlorogenic acid
  • This chlorogenic acid is supplemented in at least 0.01%, at least 0.02% at least 0.03%, at least 0.04%, at least 0.05%, at least 0.06%, at least 0.07%, at least 0.08%, at least 0.09%, or at least 0.1% w/w in the mixture described in step 1.3 containing base formula, fermentation products, and pure flavor compounds. After addition of purified chlorogenic acid, this mixture represents the “complete formula”.
  • the coffee substitute beverage is brewed by the French press method by adding hot water (205 degrees Fahrenheit) to the complete formula described in Step 1.4 at 1 : 12, 1 : 15 or 1 : 17 w/w (complete formula: water ratio), steeping for 4 minutes, and decanting the liquid into a glass for tasting.
  • Control beverages were prepared from ground coffee beans using the same method.
  • This example is a mix of plant-based ingredients, fermented plant-based ingredients, and pure compounds that can reproduce the characteristic aroma and flavor of cold brew coffee beverages.
  • the composition and methods to elaborate this cold brew coffee alternative are presented below.
  • the cold brew coffee substitute beverage is prepared in six steps: (1) Preparation and mixture of grains, seeds, and other plant-based ingredients (“plant-based base formula” or “base formula”); (2) Fermentation of a substrate with a microorganism and addition of liquid and/or solid phase to the base formula; (3) Addition of food grade flavor compounds to the base formula; (4) Optional addition of chlorogenic acid; (5) Preparation of the brewed coffee substitute beverage by traditional steeping or vacuum based method; (6) Filtration of the cold brew coffee substitute beverage; (7) Optional dilution of brewed coffee substitute concentrate with cold filtered water.
  • Step 2, 1 Preparation of a plant-based base formula
  • Table 2 Base formula to create a cold brew substitute beverage.
  • natural flavors blend 40.66% Natural flavors (Fruity + Chocolate) + 59.34% of pure natural compounds of Guaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2- furfurylthiol, 3 -mercapto-3 -methylbutylformate, 4-ethylguaiacol, 4-vinylguaiacol, Beta- damascenone, Phenylacetaldehyde, 2,3 -butanedione
  • Step 2,2 Fermentation processing and post-processing
  • Yeast strains listed in claim 1 were obtained and grown in basic YPD for 4 days at 27 degrees C. The cultures were centrifuged, and the pellet was then used as a starter inoculum after resuspension in water. [0118] The starter inoculum was added at a final concentration of 10% v/v. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.
  • the fermented solids e.g., carob, de-pitted coffee cherry fruits
  • the fermentation medium was thus split into two phases: a solid fermented substrate (e.g., carob, de-pitted coffee cherry fruits) and a liquid phase (fermentation liquid).
  • the liquid phase was filtered and stored.
  • the dry fermentation solid phase was supplemented in the mixture of plant-based ingredients at 3-20% in a 100g formula.
  • the liquid fermentation output was used at 2.5% w/w in the formula.
  • Step 2,3 Addition of food grade flavor compounds to the base formula
  • a flavor blend was prepared using natural flavors and pure natural flavor compounds as shown in Table 2. For every 93.7g of base formula, 2.42g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 1.2.
  • a flavor blend was mixed using natural flavors and pure natural flavor compounds in ratios discussed as in step 2.1. For every 97.6g of base formula, 2.40g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 2.2.
  • CGA Food-grade chlorogenic acid
  • This chlorogenic acid is supplemented in at least 0.01%, at least 0.02% at least 0.03%, at least 0.04%, at least 0.05%, at least 0.06%, at least 0.07%, at least 0.08%, at least 0.09%, or at least 0.1% w/w in the mixture described in step 2.3 containing base formula, fermentation products, and pure flavor compounds. After addition of purified chlorogenic acid, this mixture represents the “complete formula”.
  • Step 2,5 Preparation of the brewed coffee substitute beverage by traditional steeping or vacuum based method.
  • Cold brewed coffee substitute beverage is optionally prepared using the traditional steeping method. Briefly, the complete formula described in step 2.4 is transferred to a container, and a 1 :5 ratio (w/w, ingredients: water) of filtered water at 22 degrees C is added. The container is sealed and briefly mixed. The ingredients are allowed to steep for up to 24 hours at 4 degrees C.
  • Cold brewed coffee substitute beverage is optionally prepared by the vacuumbased method using a FrankOne device.
  • the complete formula described in step 2.4 is added on top of the sealed filter and 1 : 12 of filtered room temperature water is added and allowed to steep at room temperature on the FrankOne for 4 minutes. After 4 minutes, the grounds are gently swirled with a spoon and the release button is pressed for the vacuum to filter the coffee substitute beverage.
  • Step 2,6 Filtering of the brewed coffee substitute beverage by using different micron size filters
  • Step 2.5 Cold brewed coffee described in Step 2.5 is filtered. After up to 24 hours of steeping (e.g., 18 hours of steeping), the container is removed from 4 degrees C storage and all of the contents filtered through 10 micron to 115 microns mesh. The grounds are lightly pressed and swirled to facilitate filtration.
  • cold brewed coffee is filtered using a V60 Hario paper filter or a #2 paper filter (bleached).
  • a vacuum pump may be used to facilitate filtration.
  • the product of filtration is referred to as the cold brewed coffee substitute concentrate.
  • Step 2,7 Diluting brewed coffee substitute concentrate with cold filtered water
  • the concentrate described in step 2.6 is diluted with water. Dilution ratios (concentrate:water v/v) vary from 1 : 10 to 10: 1. After dilution, the final cold brewed coffee substitute beverage is stored at 4 degrees C for at least 3 hours before tasting. The final cold brewed coffee substitute beverage can be stored at 4 degrees C for up to 10 days.
  • Example 3 Development of a base formula of plant-derived ingredients yields brewed coffee substitute beverage with 80% similarity to brewed coffee
  • Brewed coffee substitute beverages were prepared by the French press method of adding hot water (205 degrees F) to mixtures of plant-derived ingredients at 1 : 12.5 (ground: water ratio) (Table 3), steeping for 4 minutes, and decanting the liquid into a glass for tasting.
  • Control beverages were prepared from ground coffee beans using the same method.
  • Plant base formulas containing chicory root yielded brewed coffee substitute beverages that received high average scores from panelists in all categories, including 8/10 in similarity to brewed coffee. [0134] Table 3.
  • Example 5 Addition of fermented material to plant base formula or resulting beverage improves flavor of beverage
  • This example describes the finding that adding fermentation outputs described in Example 4 either to the plant base formula or resulting beverage yielded coffee substitute beverages with improved flavors.
  • This example describes the finding that sunflower seeds roasted at different temperatures, when included in otherwise identical plant base formulas, yield brewed coffee substitute beverages with different flavors and aromas. Sunflower seeds were roasted at various temperatures and flavors assessed (Table 7). Plant base formulas and coffee substitute beverages were prepared and tasted as described in Example 1 according to the ingredients described.
  • Example 7 Inclusion of natural-fermented coffee pulp in alternative coffee product and its sensory enhancement
  • Coffee pulp was obtained and dried for 30 minutes at 80 degrees C. Raw undried coffee pulp was used as a control for comparison. Coffee pulp was fermented in sterilized 300mL Erlenmeyer flasks with distilled water. The system was incubated overnight at room temperature.
  • Example 8 Fermentation of de-pitted coffee cherry fruits with microbial strains yields beverage with coffee-like flavors
  • This example describes the use of starter cultures for flavor enhancement of a coffee substitute beverage.
  • the strains that are part of these starter cultures are characterized by bringing positive flavor and aroma compounds to the beverage. Therefore, different coffee starter cultures reported in the literature were used as inoculums in coffee pulp fermentations, and the resulting flavor impact was later tasted with the coffee substitute beverage.
  • Fermentations were conducted for 48 hours at temperatures ranging from 28 degrees C to 30 degrees C.
  • the liquid phase of fermentation products was isolated, included in a mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7.
  • Table 10 Sensory characterization of coffee pulp fermentations supplemented with sugars.
  • Example 10 Fenugreek enhances fermentation products by increasing microbial growth and allowing deposition of flavor components on a solid substrate
  • Fenugreek is characterized by its healthful properties, such as being rich in nutrients, antioxidants and other bioactive compounds.
  • Fermentations were performed as described in Example 8 using strains listed in Table 11. These starter inoculums were added to the fermentation substrate containing fenugreek seeds suspended in water. For comparison, the negative control condition did not receive microbial inoculum. Fermentations were conducted for 48 hours at temperatures ranging from 28 degrees C to 30 degrees C. The fermented fenugreek was then dried at 65 degrees C for 1-2 hours until obtaining a solid product with a moisture content of ⁇ 10% (w/w). The solid phase of fermentation products were isolated, included in a mixture of plantbased ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7.
  • Example 11 80% Carob and 20% dried coffee cherries enhance fermentation products by increasing microbial growth and producing a variety of aroma and flavors in both solid and liquid phases.
  • Example 8 The fermentation experiments were conducted as described in Example 8.
  • the fermentation media was prepared using finely ground carob, ground de-pitted coffee cherry suspended in water.
  • Table 12 Sensory, brix and pH evaluation of fermented carob and coffee cherries medium with a variety of yeasts.
  • Example 12 Carob and amended organic compounds as precursors enhanced Pichia and Torulaspora fermentation products by increasing microbial growth and allowing deposition of flavor components on solid substrate
  • Fermentations were performed as described in Example 11, with the following modifications.
  • the fermentation media was prepared using finely ground carob suspended in sterile water. Chemical precursors were added: either 300mg caffeine or 81.2mg caffeic acid. As a negative control, no chemical precursors were added.
  • the starter inoculum of each yeast (Table 13) was added to media and fermentation was carried out for 48 hours at a constant temperature of 30 degrees C without shaking.
  • the solid and liquid phases of fermentation products were isolated, included in mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7, with the following modifications: after 48 hours of fermentation, the fermented carob was taken out from and dried to yield a solid product with a moisture content of less than 10% w/w.
  • Example 13 Coffee pulp fermented with Lactobacillus plantarum yielded high acidity in the liquid phase
  • Lactic acid is an important metabolite associated with high acidity in fermented products such as coffee.
  • the objective of this experiment was to modify the fermentation process to increase the acidity of the final coffee substitute beverage. pH was monitored, with pH values below 4.5 indicating the end of the fermentation process.
  • Lactobacillus plantarum was reactivated in LB (Luria broth) at 28 degrees C during 24 hours. The fermentation media was prepared using dried coffee pulp or finely ground carob in sterile water. The starter inoculum was added to the media. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.
  • the solid and liquid phases of fermentation products were isolated, included in mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7, with the following modifications: after 48 hours of fermentation, the fermented de-pitted coffee cherry fruit or fermented carob was taken out from the fermented liquid and dried to yield a solid product with a moisture content of less than 10% w/w.
  • Example 14 A method for drying fermentation solids for incorporation in hot brew coffee substitute beverage product
  • a method of drying fermentation solids is described. Once the fermentation is completed, the fermented solids (e.g., carob, de-pitted coffee cherry fruits) are transferred to blotting paper and are dried, leaving no fermentation liquid. Dried solids are transferred to a Dehydrator Non-Stick Mesh Screen and allowed to dry at 65 degrees C to yield a solid product with a moisture content of less than 10% w/w.
  • Example 15 Defined fermentative microorganisms are detectable in final product via DNA extraction, polymerase chain reaction, and Sanger sequencing
  • the dry solid product described in this invention contains DNA molecules derived from fermentative organisms described above. These DNA molecules may be detected using polymerase chain reaction (PCR) and Sanger sequencing of the PCR amplicon.
  • PCR polymerase chain reaction
  • DNA is extracted from the dry solid product using the Zymo Research Plant/Fungal DNA extraction kit. Briefly, the sample is homogenized and transferred to a 2ml screw-top vial containing a mixture of 0.5mm and 0.1mm zirconium beads and 500ul of DNA extraction buffer. After bead beating, the sample is centrifuged, and the supernatant transferred to spin columns for ethanol wash and elution into TE buffer.
  • PCR is performed using Taq polymerase and standard methods. Amplicons are analyzed by standard DNA gel electrophoresis techniques. Sanger sequencing is performed to verify the identity of the fermentative microorganism.
  • Example 16 Traditional cold steeping method of making cold brew coffee substitute beverage
  • Cold brew coffee substitute beverages referred to here-after as “cold brew” or “cold brew beverages,” were made using a traditional cold steeping method.
  • a mixture of dry plant-based ingredients (the “base formula”) containing roasted or unroasted whole grains, seeds, pulses, and root was ground using the Baratza Encore coffee grinder at its coarsest setting 1.
  • Working solutions of pure chemical compounds and natural flavors were added to the dry formula and allowed to absorb for a minimum of 15 minutes.
  • the ingredients were transferred to a mason jar, and a 1 :5 ratio of filtered water at 22 degrees C was added. The grounds were stirred gently with the water and allowed to steep for 0.5 - 18 hours at 4 degrees C.
  • the grounds were filtered through 10 micron to 115 microns mesh.
  • the filtered output was diluted 1 : 1 using cold filtered water and refrigerated again for 2 hours before tasting.
  • the control coffee for comparison was a Brazilian La Colombe canned drink. Variations of this method may include BrewBomb method or immersion brewing methods (e.g., McManus).
  • Example 17 Fast vacuum-based method of making cold brew coffee substitute beverage
  • This example describes the production of cold brew beverages using a FrankOne with VacTec cold brew system.
  • the base formula containing roasted or unroasted whole grains, seeds, pulses and root was ground at the coarsest setting on the Cuisinart grinder.
  • Working solutions of pure chemical compounds and natural flavors were added to the dry formula and allowed to absorb for a minimum of 15 minutes.
  • the brewing system was set up with the brewer tightly fixed to the glass carafe unit.
  • the ingredients were transferred to the brewer’ s shallow area, and a 1 : 11.33 ratio of filtered water at 22 degrees C was added.
  • the lid was put back on and the contents allowed to be extracted for 2 minutes.
  • the extraction was allowed to continue for a total of 4 minutes, before the brewer’s button was pressed to extract the brew using vacuum. During the process, the grounds were stirred gently, and the cold brew was transferred to a clean container. The cold brew beverage was refrigerated for at least 24 hours before tasting for aroma, flavor and other attributes.
  • Example 18 Base formulas using roasted carob with fermented outputs improved the cocoa and sweet roasted flavor in the cold brew beverage
  • Example 19 Addition of natural flavor combinations with a plant ingredient base formula + fermented outputs improved the aroma attributes of the cold brew coffee substitute
  • Furanone 4-hydroxy-2,5-dimethyl-3(2H)-furanone
  • Example 20 Native coffee cherry microbiomes cultured on coffee cherry media resemble those of native coffee fermentation
  • a cell bank may refer to a microbial community frozen (e.g., in glycerol) such that it can be revived to its pre-frozen state.
  • the growth medium used herein may be suitable for coffee cherry flora culturing. In this example conditions were created that would be similar to natural coffee cherry fermentation conditions useful to stimulate growth of flora typical to the normal coffee manufacturing process.
  • sterile coffee cherries were used to form the basis of the media used to create stable cell banks of microbial communities that had been selected for their ability to break down coffee cherries and the bean mucilage.
  • the proportion of the cherries to the liquid media in the inoculum was set to achieve a minimum of 10% cherry surface exposure to aid aerobic flora development.
  • Cultures e.g., the mixture of inoculum and media
  • the cultures were reseeded by removing 160 ml of the culture (out of 400 ml total) and adding it into a fresh preparation of sterile coffee cherry media. Cultures were shaken vigorously for 3 seconds before allowing another 24 hours growth. This process was repeated every day for seven days at which time the liquid was strained through a sterile stainless steel cone filter.
  • FIGS. 5A-5B show plots of the % abundance of different genera (number of each genus plotted as a % of the total number of organisms) for prokaryotes and eukaryotes.
  • FIG. 5 A shows how the prokaryotic community evolved over each generation.
  • FIG. 5 A shows the dominance of Lactobacillus and Leuconostoc in the prokaryotes in the native coffee cherry microbiomes cultured on coffee cherry media, as is typically observed in coffee processing.
  • FIG. 5B shows how the eukaryotic community evolved over each generation.
  • FIG. 5B shows the dominance of Pichia and Hanseniaspora in the eukaryotes in the native coffee cherry microbiomes cultured on coffee cherry media. These genera are typically observed in frequently found in coffee fermentation.
  • the resulting microbiome may be used in fermenting any of the compositions described herein.
  • Example 21 Coffee cherry microbiomes from different geographical locations have distinct community profiles
  • Coffee cherries were collected from trees in Panama, Peru, Hawaii, Mexico, Columbia, and Guatemala. The collected coffee cherries were cultured over several generations as described in Example 20. Samples from each generation were processed for next generation sequencing.
  • FIG. 6 presents the resulting ITS abundance plots of each generation of coffee cherries from each of countries showing how the fungal community evolves over time with coffee cherry microbiomes cultured from each geographic region. We subsequently demonstrated that the distinct communities create distinct flavor profiles when used to inoculate a plant-based substrate (Example 24).
  • Example 22 Buffering the microbial consortia media reduces the dominance of Hanseniaspora
  • the proportion of the cherries to the liquid media was set to achieve a minimum of 10% cherry surface exposure to aid aerobic flora development.
  • Initial pH was taken in both flasks (Buffered and Unbuffered), and cultures were grown at 22°C in order to develop mesophilic fermentations of natural coffee with no agitation. After 24 hours, the cultures were reseeded by removing 160ml of the culture and adding it into a fresh preparation of coffee cherry media.
  • the pH was taken of each microbial consortium and the buffered microbial consortia was adjusted to a pH of ⁇ 5.2 using lab grade sodium bicarbonate (Ward’s Science). Cultures were shaken vigorously for 3 seconds before another 24 hours growth.
  • the ITS analysis of the Unbuffered and Buffered microbial consortia determined that the diversity of yeast species present, notably Pichia spp, could be increased by buffering (see FIG. 7).
  • the Unbuffered microbiome became much more dominant in Hanseniaspora spp. during the 7 days of incubation.
  • the processes described herein were able to drive the microbiome in the direction of the preferred yeast species.
  • Example 23 Fermentation of a plant base with a microbial community isolated from coffee cherry leads to improved coffee-like scores
  • a 5mL frozen stock of a cultured microbiome isolated of coffee cherries from Ecuador as described in Example 20 was used to inoculate a pasteurized plant base consisting of 25% Watermelon seeds, 40% Okra, 15% Crimson clover seeds and 20% Figs.
  • the plantbased blend was pasteurized at 85°C for 5 minutes and held at refrigerated temperature ( ⁇ 4C) for 48 hours. After 48 hours, the blends were pasteurized again at 85°C for 5 minutes and mixed until homogenous using a blender. Blends are cooled to 30°C and separated into pans. The pans were inoculated with the cultured microbiome and submerged to create an anaerobic environment for the first two days of fermentation at 30°C.
  • pans were taken out of the anaerobic environment and are standardized with glucose and fructose to mimic the sugar content of coffee endosperm. Fermentation continued for 12 more days at 30°C. The pans were stirred daily, and samples taken for analysis throughout. Two control samples were included. In one, the plant base was not fermented and in another the plant base was fermented, but without the inoculation with cultured microbiome. At the conclusion of the 14-day fermentation, the samples are standardized to 8% sucrose/dry matter before dehydration and roasting.
  • the resulting fermentation paste was dehydrated by piping material into ⁇ lcm balls onto a dehydrator sheet, and then dried in a dehydrator at 135°F for 18 hours to create a batch of hard uniform solids for roasting, to simulate a green coffee bean. Samples were then roasted in a rotating drum at 400°F for anywhere from 3 to 15 minutes depending on the batch size and desired roast level.
  • roasted beanless coffees were then ground at either a grind size of 24 (for French press) or a grind size of 14 (for filter coffee) and then brewed at a 12: 1 ratio of water to beanless coffee (French press, Clever dripper), or 10: 1 ratio (aeropress).
  • the resulting brewed coffee substitute beverages were evaluated by a panel of trained taste testers. Panelists were asked to evaluate each sample in categories including but not limited to aroma, flavor, aftertaste, acidity, mouthfeel, and similarity to brewed coffee. As can be seen in Table 17, only by fermentation with microbial consortia inoculation is an increase in coffee-like perception realized.
  • Table 17 Coffee like scores of each beverage as rated blind by a sensory panel, graded out of 100.
  • Example 24 Fermentation of a plant base with a microbial community isolated from coffee cherry leads to an increase in the intensity of coffee-related molecules.
  • MCM market product match
  • FIG. 9 shows results from a gas chromatography-mass spectrometry (GC-MS) analysis.
  • GC-MS gas chromatography-mass spectrometry
  • Example 9 shows a chromatogram average peak intensity of MPM molecules after 0 days, 14 days, and 21 days fermentation with microbial consortias from each geographical location. Averages represent between 3 to 18 replications. The data is displayed as an average of each consortia across all the substrates tested. For each location, intensities are (from L to R), unfermented, day 14 fermented, and day 21 fermented.
  • Example 25 Blending of fermented materials with enhancers post-fermentation improves perception of coffee-like flavor.
  • precursor molecules were added before roasting such as chlorogenic acids, quinic acid, caffeic acid, ascorbic acid, ferulic acid, isovaleric acid, and trigonelline via fenugreek powder either alone or in combination.
  • chlorogenic acids quinic acid, caffeic acid, ascorbic acid, ferulic acid, isovaleric acid, and trigonelline via fenugreek powder either alone or in combination.
  • FIG. 10 shows Coffee-Like scores assessed by an internal sensory panel for different unfermented ingredient blends mixed with a fermented base (see Table 18 for details of the tested mixes).
  • the control was untreated fermented base.
  • Any of these blends may include a flavorant, such as, e.g., dried garbanzo beans (in FIG. 11 and table 18, all of the example blends included garbanzo beans at, e.g., ⁇ 10%, e.g., ⁇ 8%, less than 5%, less than 3%, less than 2%, less than 1%, etc.).
  • Example blends of fermented and unfermented materials for hot grounds development [0213] Next, selected coffee volatiles were added to the final roasted, ground blends with the hypothesis that increasing the concentration of typical coffee flavors would increase the overall sensory perception of coffee-like flavor as assessed by the internal panel. Added volatiles did increase the perception of coffee-like flavor (see FIG. 11).
  • Volatiles added were a blend of compounds including but not limited to: 2-ethyl 3 methylpyrazine, 2-ethyl 3,5 dimethylpyrazine, 2-ethyl 5(6) methylpyrazine, furfurylthiol, 2 acetyl 1 methylpyrrole, 2- ethyl-4-(hydroxymethyl)furan-3-one, 2-isobutyl 3 methoxypyrazine, 2-methylbutyraldehyde, 2-methylpropanal, 2-methylpyrazine, 2-methyl tetrahydrofuran-3-one, 2-sec-butyl-3- methoxypyrazine, 2,3 diethyl 5 methylpyrazine, 2,3 pentanedione, 2,5 dimethylpyrazine, 3(methylthio)butanal, 3 -methylbutanoic acid, 4-ethylguiacol, butyric acid, formic acid, linalool (diluted), propionic acid, pyridine, and va
  • a coffee-like beverage may be prepared from a combination of at least three ingredients: a seed pod (e.g., Okra or similar material), between about 20%-60% by dry weight (e.g., about 40%), a legume (e.g., a grass such as crimson clover or similar material), between about 10%-20% by dry weight (e.g., about 15%), and one or more stone fruits (e.g., peaches, dates, or similar material) between about 20%-70% by dry weight (e.g., about 45%).
  • seed pods that may be used include okra and green bean, and similar materials may include zucchini or eggplant.
  • legumes may include grasses such as a clover, alfalfa, etc.
  • stone fruit examples include, e.g., nectarines, peaches, apricot, plum, cherries, lychee, and mango, dates, figs, prunes, sultanas, black sapotes, lucmas and jujubes.
  • a plant-based formulation may be formed of the three or more ingredients (e.g., 40% w/w dry okra, 15% w/w dry crimson clover, 20% w/w dry peaches, and 25% w/w dry dates) mixed together and divided into two approximately equal parts.
  • the first part may be used as the fermentation substrate and may be fermented as described herein, for 24 hours or less, then recombined with the unfermented second portion.
  • One or more flavorants may be used.
  • garbanzo beans dry, e.g., powered
  • the mixture may be processed by drying and roasting, as described above.
  • the dried and roasted material may be brewed as a hot or cold brewed beverage.
  • the fermentation substrate may include a subset of the unfermented substrate.
  • the plant-based formation may include three or more ingredients (e.g., 40% w/w dry okra, 15% w/w dry crimson clover, 20% w/w dry peaches, and 25% w/w dry dates), which may be used as the unfermented portion; the fermentation substrate may be any one or more of the same components that is fermented.
  • the fermentation substrate may include okra alone, or okra and crimson clover, or okra, crimson clover and peaches, or okra, crimson clover and dates, or crimson clover alone, or crimson clover and peaches, or crimson clover and dates, or crimson clover, peaches and dates, etc.).
  • Fermentation may be performed with at least one microorganism strain or a consortium of microorganisms, as described above.
  • the device may be otherwise oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.
  • the terms “upwardly”, “downwardly”, “vertical”, “horizontal” and the like are used herein for the purpose of explanation only unless specifically indicated otherwise.
  • first and second may be used herein to describe various features/elements (including steps), these features/elements should not be limited by these terms, unless the context indicates otherwise. These terms may be used to distinguish one feature/element from another feature/element. Thus, a first feature/element discussed below could be termed a second feature/element, and similarly, a second feature/element discussed below could be termed a first feature/element without departing from the teachings of the present invention.
  • any of the apparatuses and methods described herein should be understood to be inclusive, but all or a sub-set of the components and/or steps may alternatively be exclusive, and may be expressed as “consisting of’ or alternatively “consisting essentially of’ the various components, steps, sub-components or sub-steps. [0225] As used herein in the specification and claims, including as used in the examples and unless otherwise expressly specified, all numbers may be read as if prefaced by the word "about” or “approximately,” even if the term does not expressly appear.
  • a numeric value may have a value that is +/- 0.1% of the stated value (or range of values), +/- 1% of the stated value (or range of values), +/- 2% of the stated value (or range of values), +/- 5% of the stated value (or range of values), +/- 10% of the stated value (or range of values), etc.
  • Any numerical values given herein should also be understood to include about or approximately that value, unless the context indicates otherwise. For example, if the value " 10" is disclosed, then “about 10" is also disclosed.
  • any numerical range recited herein is intended to include all sub-ranges subsumed therein. It is also understood that when a value is disclosed that “less than or equal to” the value, “greater than or equal to the value” and possible ranges between values are also disclosed, as appropriately understood by the skilled artisan. For example, if the value "X” is disclosed the “less than or equal to X” as well as “greater than or equal to X” (e.g., where X is a numerical value) is also disclosed. It is also understood that the throughout the application, data is provided in a number of different formats, and that this data, represents endpoints and starting points, and ranges for any combination of the data points.

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Abstract

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.

Description

ALTERNATIVE COFFEE BEVERAGES
CLAIM OF PRIORITY
[0001] This application claims priority to U.S. Provisional Patent Application No.
63/487,602 filed February 28, 2023, the entirety of which is incorporated by reference herein.
INCORPORATION BY REFERENCE
[0002] All publications and patent applications mentioned in this specification are herein incorporated by reference in their entirety to the same extent as if each individual publication or patent application was specifically and individually indicated to be incorporated by reference.
BACKGROUND
[0003] Coffee is typically brewed from roasted and ground seeds of the Coffea plant and is one of the most highly consumed products worldwide, with daily consumption of about 2.25 billion cups.
[0004] Coffee is produced by harvesting the fruits of Coffea arabica or Coffea canephora. The fruit is then sent for processing where the seed is separated from the fruit during a step that involves washing and depulping under pressure or fermentation; drying the seeds in shade or the sun and removing the husks. The resulting dry, green seeds (green coffee beans) are typically stored and shipped from the coffee producing countries throughout the world to be roasted, imparting a characteristic set of flavors and dark colors. These roasted seeds, better known as whole coffee beans, are ready for grinding and brewing.
[0005] The high global demand for coffee imposes significant negative externalities on the environment and on coffee-producing countries. Most coffee plantations may only exist in a narrow geographical band proximal to the global equator, known as the coffee belt. Countries occupying these geographies are incentivized to clear rainforests for the development of coffee plantations; 37 of the 50 countries with the highest deforestation rates in the world are coffee-producing countries. Coffee growth, processing, and transportation entail high water and carbon usage: 140 liters of water are needed to produce 1 cup of coffee, and 1 kg of coffee creates 17 kg of CO2 equivalents.
[0006] Despite the pollutive and unsustainable nature of the coffee industry, alternatives and substitutes have not been widely adopted. This is due in part to the unique flavor characteristics of brewed coffee, which are attributable to three groups of chemical compounds: i) compounds produced by the Coffea plant; ii) compounds produced during processing steps that involve fermentation; and iii) compounds produced during roasting. Compounds produced by the Coffea plant include alkaloids such as caffeine and theobromine, which have flavors and psychoactive properties, and which are found relatively rarely in Nature. Compounds produced during processing steps that involve fermentation include organic acids, pyrazines, furans, and other metabolites. Compounds produced during roasting include melanoidins, which are brown-colored compounds formed by molecular transformations such as combinations of amino acids and sugars, among other molecules. As our understanding of the molecular transformations inherent to coffee production increases, so does our ability to recreate the final product in a way that does not require the same pollutive and wasteful inputs and processes.
[0007] It would be highly beneficial to provide compositions, including coffee alternatives, and methods of making and packing such coffee alternatives.
SUMMARY OF THE DISCLOSURE
[0008] These methods and compositions may relate to beverages that taste and smell like brewed coffee, but which does not require growth, harvest, processing, and roasting of coffee beans. These methods and compositions are based on identification of key flavor components of brewed coffee and the identification of alternative sources of those flavor components in more sustainable sources.
[0009] Accordingly, described herein are base formulas of one or more plant-derived ingredients; brewing said base formulas with hot water and/or cold water will produce a brewed coffee substitute beverage with flavor properties similar to brewed coffee. Also identified herein are particular plant-derived ingredients that increase the resulting brewed coffee substitute beverage’s similarity to brewed coffee. Some iterations of said base formulas yielded brewed coffee substitute beverages that were rated by taste testers as 70%, 75%, and 80% similar to brewed coffee.
[0010] In some examples, some aspects of brewed coffee were not replicated in the brewed coffee substitute beverage by modifications to the base formula of plant-derived ingredients alone. For instance, inventors found in brewed coffee a richness, depth, complexity, acidity, and fruitiness that were lacking in the brewed coffee substitute beverage. Accordingly, also described herein are fermentation substrates that include one or more microbes. In particular, described herein are methods and compositions that include microbes and facilitate fermentative processes compatible with the aforementioned base formulas of plant-derived ingredients. Described herein are methods and compositions that adapt fermentative processes observed in coffee production to the production of the brewed coffee substitute beverage, using one or a variety of prokaryotic (e.g., Lactobacillus) and eukaryotic (e.g., Pichia) microbes in combination with a variety of fermentation substrates (e.g. coffee berry pulp; dry malt extract, etc.) and combining said microbes and fermentation substrates with the aforementioned base formula of plant-derived ingredients. In some examples, the brewed coffee substitute beverages produced from the combination of Lactic acid bacteria and/or acetic acid cultures and Pichia and/or Saccharomyces and/or Torulaspora yeast cultures had a greater fruitiness, acidity, and complexity compared with the beverage produced from the base formula of plant ingredients alone.
[0011] The combination of the refined base formula of unfermented plant-derived ingredients with fermented ingredients (e.g., microbes and fermentation substrates) yielded a brewed coffee substitute beverage with flavor characteristics similar to brewed coffee. These compositions may also be modified to include additional synthetic or naturally derived additives, e.g., flavorants, as described herein.
[0012] For example, described herein are compositions configured to be brewed to form a coffee-like beverage. These compositions may generally include a mixture of a plant-based formulation (formed from plant-based derivatives of ground and in some cases roasted nuts, seeds, stalks, etc.) combined with a fermented substrate (the substrate may also be a plantbased derivative). Optionally, the composition may also include one or more flavorant(s) (also referred to as flavor enhancer(s)), such as natural flavors, e.g., natural coffee flavors, natural chocolate flavors, Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3- methybutanal, P-cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5 -Ethyl -3 -hydroxy - 4-methyl-2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, 1- (2-furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol;
2-Furanm ethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, l-(2-furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl- etc.
[0013] For example, compositions configured to be brewed to form a coffee-like beverage may include: a mixture of a plant-based formulation and a fermented substrate, wherein the plant-based formulation includes a mixture of plant-based derivatives comprising any one or more of: 5%-50% roasted and ground chicory, 5%-25% roasted and ground sunflower seeds, 5%-30% roasted and ground lentils, 2%-20% malts, 5 - 60 % date seeds, 0.1 - 25% grape seeds or its extract, 1 - 20% cinchona bark, 0.1 - 5% dandelion, 0.1 - 5% wormwood, 3.5%-5% of guarana extract or 0.01-0.62% pure caffeine, 0.1%-25% roasted and ground carob or kibbles or pods or their extract, and 0.05%- 3 % of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids, in the dry blend that will be used to brew the coffee substitute beverage; further wherein the fermented substrate is included at between about 1% and 80% of the weight of the plant-based brewed formulation and includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek where in the output is the fermented solid substrate or the liquid with water soluble metabolites after fermentation of these substrates.
[0014] The ranges of the plant-based derivatives included in the plant-based formulation are important in forming a beverage that has the target flavor profiles, and particularly a beverage that has the flavor profile of coffee. Outside of these ranges the resulting brewed beverage does not have the required flavor profile.
[0015] In any of these and other compositions the fermented substrate may include residual fermentation microbial remains consisting of remains of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wicker hamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrowia lipolytica, depending on the fermentation method used. Thus, the final composition may include detectable amounts of the remains of these fermentation microbes. In some cases, the final composition may also or alternatively include signature fermentation materials (e.g., alcohols). These residual fermentation microbial remains may be detected by, e.g., polymerase chain reaction (PCR)-based detection techniques.
[0016] As used herein, the term “residual fermentation microbial remains” may refer to the presence of non-viable (e.g., dead) microbes or byproducts specific to these microbes, such as genetic material or proteins characteristic of these microbes. The composition may be pasteurized or otherwise treated to destroy the fermentation microbes, however the residual fermentation microbe remains (also referred to herein as just residual fermentation microbes, for simplicity) may be detectable.
[0017] This and any other fermented substrate may include one or more of fermented depitted coffee cherry fruits, fermented coffee cherry pulp, or fermented carob, fermented pomegranate pomace or its extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malts or its extracts and fermented fenugreek which has been fermented with one or more of Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc me senter oides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrowia lipolytica. [0018] This and any other fermented substrate may include both dried fermented solids and fermentation liquid.
[0019] The malt may be one or more of rice malt, oat malt, barley malt, corn malt, millet malt and/or coffee malt.
[0020] Any of the component plant-based derivatives may be whole or ground. The grounds include desired particle size, such as 200 - 1500 micrometers (median particle size) wherein at least 85% by weight of said plant-derived ingredients have a particle size in the range of 200-1000 micrometers. The plant-based derivatives may be roasted, and individual plant-based derivatives may be roasted within a predefined range. For example, the sunflower seeds may be roasted between about 180 and 400 degrees C and then ground. The carob may be roasted to 160 - 380 degrees C and then ground.
[0021] In some examples, this and any other plant-based formulation may further include 6%-16% of ground roasted fenugreek. For example, the plant-based formulation may further include one or more of: between about 6%-16% of ground fenugreek, between about 0.2%- 1% quinic acid, between about 4%-8% of ground tomato flakes, between about 5%-l 1% ground pumpkin seeds; between about 0.5%-2% yeast; and between about 0.1%-0.5% ground juniper berries.
[0022] This and any other plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seeds, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seeds, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, pale com, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry seeds, sugar beets, tamarind seeds, turmeric, and yeast.
[0023] In any of these compositions, the plant-based formulation may be composed of melanoidins by at least 5% by weight. The chlorogenic acid may be at a concentration of at least 0.9% by weight.
[0024] The composition may be part of a package that may be configured for ease of brewing and/or consumption. For example, the composition may be packaged within one or more of: a paper bag, a foil package, a plastic container, ajar, or a canister.
[0025] Any of these compositions may include between about 0.1 and 3% of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2- furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3 -methy butanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)- furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3 -methoxypyrazine, 2,3-diethyl-5- methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2- furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- m ethylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol;
2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl-, etc. or other natural flavorings.
[0026] Also described herein are brewed coffee-like beverages comprising: an aqueous solution comprising a mixture of a plant-based formulation and a fermented substrate, wherein the plant-based formulation includes: 5%-50% roasted and ground chicory, 5%-25% roasted and ground sunflower seeds, 5%-30% roasted and ground lentils, 2%-20% malts, 5 - 60 % date seeds, 0.1 - 25% grape seeds or its extract, 1 - 20% cinchona bark, 0.1 - 5% dandelion, 0.1 - 5% wormwood, 3.5%-5% of guarana extract or 0.01-0.62% pure caffeine, 0.1%-25% roasted and ground carob or kibbles or pods or their extract, and 0.05%- 3 % of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and/or propionic acids, in the dry blend that will be used to brew the coffee substitute beverage; further wherein the fermented substrate is included at between about 1% and 80% of the weight of the plant-based brewed formulation and includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek where in the output is the fermented solid substrate or the liquid with water soluble metabolites after fermentation of these substrates.
[0027] As mentioned above, this and any other fermented substrate may include residual fermentation microbial remains consisting of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica. The brewed coffee-like beverages may include any of the components discussed above.
[0028] Also described herein are methods of forming a composition configured to be brewed to form a coffee-like beverage, as well as methods of brewing a coffee-like beverage. For example, a method of forming a composition configured to be brewed to form a coffeelike beverage may include: preparing a plant-based mixture of: 5%-50% roasted and ground chicory, 5%-25% roasted and ground sunflower seeds, 5%-30% roasted and ground lentils, 2%-20% malts, 5 - 60 % date seeds, 0.1 - 25% grape seeds or its extract, 1 - 20% cinchona bark, 0.1 - 5% dandelion, 0.1 - 5% wormwood, 3.5%-5% of guarana extract or 0.01-0.62% pure caffeine, 0.1%-25% roasted and ground carob or kibbles or pods or their extract, and 0.05%- 3 % of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and/or propionic acids, in the dry blend that will be used to brew the coffee substitute beverage; further wherein the fermented substrate is included at between about 1% and 80% of the weight of the plant-based brewed formulation and includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek where in the output is the fermented solid substrate or the liquid with water soluble metabolites after fermentation of these substrates.
[0029] Any of these methods may include forming the fermented substrate by adding a starter culture comprising at least one microorganism strain or a consortium of microorganisms to a substrate comprising one or more of fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, wherein the starter culture the cell density range from 105 to 108 CFU/mL; and fermenting the substrate.
[0030] For example, the method may include adding one or more of: sugar substitutes and organic acids to the mixture of starter culture and substrate. The method may include adding one or more of: a phosphate, and a phosphate analogue to the mixture of starter culture and substrate. The one or more microorganisms may be selected from the group consisting of: Pichia fermenlans. Pichia guilder mondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
[0031] The fermentation may proceed for 0.2 - 3 days at between about 24 degrees C to 37 degrees C. In some examples, the fermentation process may proceed for at least 5 days at 25 degrees C or more. The fermentation may proceed for at least 7 days at room temperature. Any of these methods may include processing the fermented substrate by separating liquid from solid material by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying. For example, the method may include obtaining, from the liquid material, dried fermented solids with a final moisture content of less than 10% weight by weight. The method may further include drying the fermented solids by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying to a final moisture content of 10% weight by weight.
[0032] In any of these methods adding the fermented substrate to the plant-based mixture may include adding both dried fermented solids and fermentation liquid.
[0033] The malt may be one or more of rice malt, oat malt, barley malt, corn malt, millet malt and/ or coffee malt. The malt may be roasted. Any of these methods may include roasting one or more of the plant-based derivative components and/or grinding the components into the desired particle range. Some or all of these components may be roasted together and/or they may be roasted separately. The roasting temperature may be within a specified range. For example, the sunflower seeds may be roasted between about 180 and 400 degrees C prior to grinding.
[0034] The plant-based formulation may further include between about 6%-16% of ground roasted fenugreek. For example, the plant-based formulation may further include one or more of between about 6%-16% of ground fenugreek, between about 0.2%-l% quinic acid, between about 4%-8% of ground tomato flakes, between about 5%-l 1% ground pumpkin seed; between about 0.5%-2% yeast; and between about 0.1%-0.5% ground juniper berries.
[0035] In some examples the plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
[0036] The plant-based formulation may have a median particle size in the range of 200 - 1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200 - 1000 micrometers. Any of these methods may include grinding and selecting the particles of the plant-based formulation.
[0037] Any of these methods may include forming the plant-based formulation so that it is composed of melanoidins by at least 5% by weight. In some examples the plant-based formulation contains chi orogenic acid at a concentration of at least 0.9% by weight. [0038] As mentioned above, any of these methods may include packaging the composition for later ease and freshness of brewing, including packing within one or more of: a foil package, a water-permeable bag, ajar, or a canister.
[0039] Any of these methods may include adding between about 0.1 and 3% of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2- furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)- furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3 -methoxypyrazine, 2,3-diethyl-5- methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2- furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone;
2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-;
Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol;
2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl- etc., or other natural flavorings to the plant-based mixture.
[0040] Also described herein are methods of preparing any of these compositions described herein, including (but not limited to) method of preparing a brewed coffee-like beverage from the composition by a French press method, e.g., by adding water at about 205 degrees Fahrenheit to the composition, steeping, and decanting. A method of preparing a brewed coffee-like beverage from any of these compositions may also include cold brewing a coffee-like beverage from the composition by adding water to the composition in a 1 : 1 to 1 : 10 ratio (ingredients: water) at 22 degrees C, mixing and steeping for at least 0.5 to 24 hours at 4 degrees C and filtering, or high-pressure extraction, combination or high pressure/high temperature extraction, sub-critical water extraction, supercritical carbon dioxide extraction. [0041] For example, described herein are compositions configured to form a coffee-like beverage, the composition comprising: a mixture of a plant-based formulation and a fermented fermentation substrate, wherein the plant-based formulation is unfermented; further wherein the fermented substrate is included at between about 1% and 80% of the weight of the plant-based formulation, and wherein the fermented fermentation substrate includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, further wherein the fermented fermentation substrate includes one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate.
[0042] The plant-based formulation may include one or more of: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine. In some examples the plant-based formulation may include each of: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine. One or more additional composition may be included in any of these plant-based formulations. For example, the plant-based formulation may include one or more of: between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0. l%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids. In this example as in any of the compositions described herein, an additional flavorant may be added, as described above. For example, garbanzo beans (dried, and in some examples, ground) may be included.
[0043] The fermented fermentation substrate may include residual fermentation microbial remains of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica. The residual fermentation microbial remains may be detected in the product by any appropriate technique, including gene amplification (e.g., PCR) to detect a polynucleotide sequence specific to the microorganism (e.g., Pichia fermentans, Pichia guilder mondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarro ia lipolytica).
[0044] The fermented fermentation substrate may include a fermentation liquid extract comprising water-soluble metabolites of the fermented fermentation substrate. The fermented fermentation substrate may include one or more of: fermented de-pitted coffee cherry fruits, fermented coffee cherry pulp, fermented carob, fermented pomegranate pomace or pomegranate pomace extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malt or malt extract, and fermented fenugreek which has been fermented with one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica. In some examples the fermented fermentation substrate includes both the fermentation solid and the fermentation liquid extract of the fermented fermentation substrate.
[0045] The chlorogenic acid may be recombinant chlorogenic acid. The malt extract is one or more of rice malt, oat malt, barley malt, corn malt, millet malt and coffee malt. The ground sunflower may be roasted. The carob may be roasted. The plant-based formulation may further include between about 6%-16% w/w of ground roasted fenugreek. The plantbased formulation may further include one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries.
[0046] The plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast. The plant-based formulation may have a median particle size in the range of 200-1500 micrometers. The plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation have a particle size in the range of 200 - 1000 micrometers. The plant-based formulation may include at least 5% by weight of melanoidins. In some examples the plant-based formulation includes chlorogenic acid at a concentration of at least 0.9% by weight.
[0047] The composition may be packaged in any appropriate technique; for example, the composition may be sealed within one or more of: a foil package, a water-permeable bag, a jar or a canister.
[0048] The composition of claim 1, further comprising between about 0.1 and 3% w/w of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3- methybutanal, P-cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5 -Ethyl -3 -hydroxy - 4-methyl-2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, 1- (2-furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol;
2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl-.
[0049] Also described herein are compositions configured to form a coffee-like beverage that include: a mixture of a plant-based formulation that is unfermented and a fermented fermentation substrate, wherein the plant-based formulation includes: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine; further wherein the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation, and wherein the fermented fermentation substrate includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, further wherein the fermented substrate includes one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate and includes residual fermentation microbial remains of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
[0050] For example, a brewed coffee-like beverage may include: an aqueous solution comprising a mixture of a plant-based formulation that is unfermented and a fermented fermentation substrate, wherein the plant-based formulation includes: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract and between about 0.01-0.62% caffeine, further wherein the plant-based formulation includes one or more of: between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0. l%-25% w/w carob kibbles or pods or grounds or extract and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids; further wherein the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based brewed formulation and includes one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, wherein the fermented fermentation substrate includes one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate.
[0051] In some examples the fermented fermentation substrate includes residual fermentation microbial remains of one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
[0052] The chlorogenic acid may be recombinant chlorogenic acid. The malt extract may be one or more of rice malt, barley malt, oat malt, corn malt, millet malt and coffee malt. The sunflower may be roasted. The plant-based formulation may further include one or more of: between about 6%-16% w/w of fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries. The plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, com, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
[0053] The plant-based formulation may have a median particle size in the range of 200- 1500 micrometers. For example, the plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200-1000 micrometers.
[0054] The aqueous solution may include melanoidins by at least 5% by weight. In some examples the aqueous solution contains chlorogenic acid at a concentration of at least 0.9% by weight.
[0055] The brewed coffee-like beverage may include between about 0.1 and 3% w/w of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3- methybutanal, P-cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5 -Ethyl -3 -hydroxy - 4-methyl-2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, 1- (2-furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde,
1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol;
2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl-.
[0056] As mentioned above, also described herein are methods of forming a coffee-like beverage. For example, a method may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients; fermenting a plant-based fermentation substrate after combining with one or more one or more microorganism strains or a consortium of microorganisms; combining the unfermented plantbased formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture; and drying the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage. [0057] The one or more one or more microorganism strains or a consortium of microorganisms may be selected from the group consisting of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
[0058] In any of these examples preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients. Preparing the mixture of an unfermented plant-based formulation may comprise combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
[0059] In any of these methods the fermented substrate may include one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek. Fermenting the plant-based fermentation substrate may include adding a starter culture comprising the one or more microorganism strains or a consortium of microorganisms to the plant-based fermentation substrate comprising one or more of de-pitted coffee cherry fruits, coffee pulp, carob, oats, oat malt, malt extract, and fenugreek, wherein the starter culture the cell density range from 105 to 108 CFU/mL; and fermenting the plant-based fermentation substrate and the one or more microorganism strains or a consortium of microorganisms.
[0060] Any of these methods may include adding one or more of: sugar substitutes and organic acids to the mixture of starter culture and the plant-based fermentation substrate. Any of these methods may include adding one or more of: a phosphate, and a phosphate analogue to the mixture of starter culture and the plant-based fermentation substrate. Fermenting the plant-based fermentation substrate may proceed for at least 0.5 - 3 days at between about 28 degrees C to 37 degrees C. In some examples fermenting the plant-based fermentation substrate fermentation proceeds for at least 5 days at 25 degrees C or more. In some examples fermenting the plant-based fermentation substrate proceeds for at least 7 days at room temperature.
[0061] Any of these methods may include processing the fermented fermentation substrate by separating liquid from solid material by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying. For example, the methods described herein may include obtaining, from the liquid material, dried fermented solids with a final moisture content of less than 10% w/w. Any of these methods may include drying the fermented solids by one or more of: filtration, pressing, oven drying, air drying, forced-air drying, or vacuum drying to a final moisture content of 10% w/w. Combining the unfermented plant-based formulation with the fermented fermentation substrate includes adding both the dried fermented solid and the fermentation liquid extract.
[0062] As mentioned, the chlorogenic acid may be recombinant chlorogenic acid; the malt extract may be one or more of rice malt, oat malt, barley malt, corn malt, millet malt and coffee malt. The ground sunflower may be roasted between about 180 and 200 degrees C. The ground carob may be roasted. The unfermented plant-based formulation may further include about 6%-16% w/w of ground roasted fenugreek. The unfermented plant-based formulation may further include one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries. The unfermented plant-based formulation may further include one or more of ground, powdered or dehydrated: acorn, asparagus seed, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fenugreek, figs, rice, grape seed extract, green split peas, guarana extract, juniper berries, lentils, mango, mesquite, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, okra, orange peel, mushrooms, orange peel, pale corn, pumpkin seeds, quinic acid, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, soybeans, strawberry Seeds, sugar beets, tamarind seeds, turmeric, and yeast.
[0063] The unfermented plant-based formulation may be configured (e.g., by selecting, filtering, etc.) to have a median particle size in the range of 200-1500 micrometers. For example, the unfermented plant-based formulation may have a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200-1000 micrometers. The unfermented plant-based formulation may include melanoidins by at least 5% by weight. The unfermented plant-based formulation may contain chlorogenic acid at a concentration of at least 0.9% by weight.
[0064] Any of these methods may include packaging the resulting product. For example, any of these methods may include sealing the composition within one or more of a foil package, a water-permeable bag, a jar or a canister.
[0065] These methods may include adding between about 0.1 and 3% w/w of one or more of Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2- furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)- furanone), 2-isolbutyl-3 -methoxypyrazine, 2-sec-butyl-3 -methoxypyrazine, 2,3-diethyl-5- methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2- furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone;
2(3H)-Furanone, 5-acetyl dihydro-; 2(5H)-Furanone; 2-Acetyl -3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2- Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-Propanone, 1- hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3- Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, 1- (lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-;
Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'-methylenebis-; Furan, 2- [(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3 -ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde, 1 -methyl-; 2-Butanone, 1 -(acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol; 2 -Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, l-(2-furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3- ethyl-2,5-dimethyl-; Pyrazine, ethyl- to the unfermented plant-based mixture.
[0066] Brewing the mixture to form the coffee substitute beverage may include adding water at 200 degrees F (93 degrees C) or greater (e.g., 205 degrees F or greater, 210 degrees F or greater, etc.) to the composition, steeping, and decanting.
[0067] In any of these methods, brewing the mixture to form the coffee substitute beverage may include cold brewing the mixture by adding water to the composition in a ratio of greater than 1 :3 (mixture: water, e.g., 1 :4, 1 :5, 1 :6, etc.) at 25 degrees C or lower, mixing and steeping for between 0.5 - 24 hours at 4 degrees C and filtering.
[0068] All of the methods and apparatuses described herein, in any combination, are herein contemplated and can be used to achieve the benefits as described herein.
BRIEF DESCRIPTION OF THE DRAWINGS
[0069] The patent or application file contains at least one drawing executed in color.
Copies of this patent or patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee.
[0070] A better understanding of the features and advantages of the methods and apparatuses described herein will be obtained by reference to the following detailed description that sets forth illustrative embodiments, and the accompanying drawings of which:
[0071] FIG. 1 schematically illustrates the components of the coffee substitute beverage as described herein.
[0072] FIG. 2 schematically illustrates one example of a method of forming a coffee substitute beverage as described herein.
[0073] FIG. 3 schematically illustrates the components of another coffee substitute beverage as described herein.
[0074] FIG. 4 schematically illustrates another example of a method of forming a coffee substitute beverage as described herein.
[0075] FIG. 5A-5B show graphs from an analysis over time of culturing native microbial consortia from coffee cherries. FIG. 5A is an abundance graph showing the relative abundance of different prokaryotes in a prokaryotic community when native microbial consortia were cultured from coffee cherries. FIG. 5A shows the dominance of Lactobacillus and Leuconostoc in the prokaryotes. FIG. 5B is an abundance graph showing the relative abundance of different eukaryotes in a eukaryotic community when native microbial consortia were cultured from coffee cherries. FIG. 5B shows the dominance of Pichia and Hanseniaspora in the eukaryotes.
[0076] FIG. 6 shows that Coffee cherry microbiomes from different geographical locations have distinct community profiles and these microbiomes can be cultured to create distinct flavor profiles when used to inoculate a plant-based substrate.
[0077] FIG. 7 is a graph illustrating, by next generation sequencing, the relative frequency of different strains of microbes grown during the directed consortium evolution as described herein.
[0078] FIG. 8 shows a pH analysis of buffered and unbuffered media used for culturing coffee cherry microbiomes.
[0079] FIG. 9 shows that fermentation of a plant base with a microbial community isolated from coffee cherries from different coffee-producing geographical areas leads to an increase in the intensity of coffee-related molecules from plant-based substrates. FIG. 9 shows a chromatogram of average peak intensity of MPM molecules after 0 days, 14 days, and 21 days fermentation with microbial consortium from the different geographical areas. [0080] FIG. 10 shows that blending of fermented materials with enhancers postfermentation improves perception of coffee-like flavor. Coffee-Like flavors were assessed by an internal sensory panel for different unfermented ingredient blends mixed with a fermented base.
[0081] FIG. 11 shows that additional of volatiles to final roasted, ground blends increasing the concentration of typical coffee flavors would increase the overall sensory perception of coffee-like flavor.
DETAILED DESCRIPTION
[0082] Described herein are novel compositions for forming brewed coffee-like beverages, as well as methods of making them and methods of brewing coffee-like beverages from these compositions. The coffee-like beverages described herein may be coffee substitutes sharing very similar flavor profiles as coffee but may be made using sustainable materials and techniques. In general, these methods may include forming a mixture of particular grains, seeds, nuts, roots and other plant-based ingredients (“plant-based formulation”), which may be roasted and whole or ground within a particular particle size. These components may be further combined with a fermented (plant-based) substrate material. The fermented (plant-based) substrate material may be fermented with a cultured native microbial-consortia. The fermented substrate may be added as either or both a dried solid material from the fermented substrate and/or a liquid portion of the fermented substrate. In some examples one or more additional flavor or other components may be added. One or more additional flavor components may be added during at least one of the prior to roasting step, during the roasting step, or after the roasting step.
[0083] The plant-based formula may particularly include one or more of roasted and ground chicory, roasted and ground sunflower seeds, roasted and ground lentils, malts, date seeds, grape seeds or its extract, cinchona bark, dandelion, wormwood, guarana extract or pure caffeine, roasted and ground carob or kibbles or pods or their extract, and organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and/or propionic acids The addition of fermented substrate such as fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, fermented peaches, fermented okra, and fermented fenugreek within specified ranges (as described herein) may result in a beverage that has a pleasing profile that is remarkably complex and pleasing to taste, similar to coffee. Some variations can additionally or instead include wine (including but not limited to white wine or red wine, such as Cabernet Sauvignon), tannin(s), or theobromine. Tannin(s) may be obtained from or added as, for example, natural sources, such as grape skins, seeds, stems, oaks, and additives or non-natural sources. Tannin(s) may be included in the compositions such as from 1 ppm (parts per million) to 1,000 ppm, such as from 1 to 500 ppm, such as from 1 to 5 ppm, 5 to 10 ppm, 10 to 50 ppm, 50 to 150 ppm, 150 to 500 ppm, or less than 500 ppm, less than 100 ppm, etc. Theobromines may be obtained from natural or non-natural sources. Theobromine may be included in the compositions at, for example, less than 10% (w/w), less than 1 % (w/w), less than 0.1% (w/w), etc.
[0084] For example, FIG. 1 schematically illustrates one example of a composition that forms a coffee-like beverage. This coffee substitute beverage composition 107 includes a mixture of a plant-based formulation 101 and a fermented fermentation substrate 103. One or more additional components may also or alternatively be included, such as additional flavors (e.g., natural flavor blends/flavor enhancers) and/or supplements (e.g., caffeine, etc.) 105. In some cases, the plant-based formulation is unfermented. The fermented fermentation substrate may be included at between about 1% and 80% of the weight of the plant-based formulation (e.g., between about l%-70%, between about l%-75%, between about l%-65%, between about l%-60%, between about l%-55%, between about l%-50%, etc.). The fermented fermentation substrate may include one or more of: fermented de-pitted coffee cherry fruits, fermented coffee pulp, fermented carob, fermented oats, fermented oat malt, fermented malt extract, fermented pomegranate pomace or its extract, fermented date seeds, fermented chicory, fermented figs, fermented sunflower seeds, fermented citrus fruit peel, and fermented fenugreek, further wherein the fermented fermentation substrate comprises one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate.
[0085] Examples of flavorants/flavor enhancers 105 may include one or more of: natural coffee flavors, natural chocolate flavors, Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3- mercapto-3 -methylbutylformate, 2-furfurylthiol, Furaneol, 2,3-pentanedione, 3- methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2- methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2- ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl- 3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5- dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2- Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2-furanylmethyl)-; IH-Pyrrole, 1-methyl-; 1H- Pyrrole, 1 -pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyldihydro-; 2(5H)- Furanone; 2- Acetyl-3 -methylpyrazine; 2-Acetyl -5 -methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2-Furanmethanol, propanoate; 2-Hydroxy-3- pentanone; 2-n-Butyl furan; 2-Propanone, 1 -hydroxy-; 2-Thiophenemethanol; 3(2H)- Thiophenone, dihydro-2-methyl-; 3-Thiophenecarboxaldehyde; Acetoin; Acetone;
Acetylpyrazine; Butyrolactone; Ethanone, l-(lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH- pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'- methylenebis-; Furan, 2-[(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl-2,3- dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3-ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2-carboxaldehyde; lH-Pyrrole-2- carboxaldehyde, 1-methyl-; 2-Butanone, 1 -(acetyl oxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2 -Furanmethanol; 2-Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, l-(2-furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6- dimethyl-; Pyrazine, 3-ethyl-2,5-dimethyl-; Pyrazine, ethyl- etc.
[0086] As described in greater detail below, the coffee substitute beverage 107 may be compounded as a brewed beverage (e.g., cold or hot brewed) and/or as grounds (e.g., “coffee substitute beverage grounds”) that may be brewed later. The grounds may be formulated so that the beverage may be brewed as a traditional coffee brewing, or in a tea-bag like configuration. [0087] The plant-based formulation may include, for example: between about 5%-50% w/w ground chicory, between about 5%-60% w/w date seeds, between about 0.1%— 25% w/w grape seeds or grape seed extract, and between about 0.01-0.62% caffeine. In some examples the fermented fermentation substrate can include a fermentation liquid extract comprising water-soluble metabolites of the fermented fermentation substrate. The plant-based formulation may include one or more of: ground sunflower seeds, ground lentil, malt or malt extract, cinchona bark, dandelion, wormwood, guarana extract, carob kibbles or pods or grounds or extract, Givaudan flavor, and/or organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic, quinic, and propionic acids.
[0088] The fermented fermentation substrate may include residual fermentation microbial remains of one or more of: Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wicker hamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica. The fermented fermentation substrate may include one or more of: fermented depitted coffee cherry fruits, fermented coffee cherry pulp, fermented carob, fermented pomegranate pomace or pomegranate pomace extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malt or malt extract, and fermented fenugreek which has been fermented with one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wicker hamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
[0089] In one example, a composition as described herein may include a plant-based formulation including: Roasted Chicory (e.g., between 30%-40%), Roasted Sunflower Seeds (between 0% and 12%), Lentils roasted (between 0%-12%), Roasted Date Seeds (between 20%-50%), Dandelion root roasted (between 0%-l%), Caramel 240L Millet Malt (between 0%-12%), Pale Com malt 180 (between 0%-5%), Roasted Carob (between 0%-8%), Roasted Grapeseeds (between 2%-l 8%), Caffeine (between 0.2% to 0.5%), C-CB3 (e.g., natural flavors, 3 -methylbutanoic acid, 2,3 -pentanedione and 2-methylpropanal, between 0%-0.5%), C-CB4 (e.g., natural flavors, 2-furfurylthiol, 2 ethyl -3, 5 -dimethyl pyrazine and 2-ethyl-5- methyl pyrazine, between 0% to 0.5%), and X3.2 (e.g., 2-ethyl-5(6) methylpyrazine, Furfurylthiol, 2-acetyl-l- -methylpyrrole undiluted, 2,3 pentanedione, linalool undiluted, 4 ethylguiacol, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone), 2-sec-butyl-3- methoxypyrazine, 2,3 diethyl 5 methylpyrazine, Pyridine, 2 ethyl 3,5 dimethylpyrazine, 3(methylthio)butanal, 2-isobutyl 3 methoxypyrazine, 2,5 dimethylpyrazine, 2- methylpropanal, 3methylbutanoic acid, 2 methyl tetrahydrofuran-3-one, 2 methylbutyraldehyde, 2-ethyl-3- methylpyrazine, 2-methylpyrazine, between about 0% - 0.6%), wherein 0% indicates that the component may be absent.
[0090] FIG. 2 illustrate one example of a method of forming a coffee-like beverage as described herein. For example, any of these methods may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients 201. For example, these ingredients may be ground separately or together. The fermentation substrate may then be prepared (or may be prepared prior to preparing the unfermented plantbased formulation) 203. The plant-based fermentation substrate may be combined with one or more microorganism strains or a consortium of microorganisms.
[0091] Optionally the fermented fermentation substrate 205 may be divided up into solid (fermentation solids) and liquid (e.g., fermentation extract).
[0092] Any of these methods may also include combining the unfermented plant-based formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture 207. Optionally, one or more additional materials (e.g., flavorants, colorants, fortifying compositions, etc.) may be added 209. [0093] Any of these methods and apparatuses may be configured to dry the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage 211. In general, preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients. Preparing the mixture of an unfermented plant-based formulation includes combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
[0094] FIG. 3 schematically illustrates another example of a composition that forms a coffee-like beverage. This coffee substitute beverage composition 307 includes a mixture of a plant-based formulation 301 and a fermented fermentation substrate 303. The fermented fermentation substrate is typically fermented with a cultured, native microbial consortia. One or more additional components may also or alternatively be included, such as additional flavors (e.g., natural flavor blends/flavor enhancers) and/or supplements (e.g., caffeine, etc.) 305. In some cases, the plant-based formulation is unfermented. In some cases, the plantbased formulation is fermented.
[0095] FIG. 4 illustrates another example of a method of forming a coffee-like beverage as described herein. For example, any of these methods may include: preparing an unfermented plant-based formulation combining roasted and unroasted dry, plant-based ingredients 401. For example, these ingredients may be ground separately or together. The fermentation substrate may then be prepared (or may be prepared prior to preparing the unfermented plant-based formulation) 403. The plant-based fermentation substrate may be combined with one or more cultured native coffee cherry microbial consortia and/or one or more other GRAS (generally recognized as safe by the United States Food and Drug Administration (FDA)) microbial cultures. In particular, the plant-based fermentation substrate may be combined with one or more GRAS cultures that include one or more of the microbial species described herein, such as one or microbial consortia corresponding to cultured native coffee cherry microbial consortia. [0096] Optionally the fermented fermentation substrate 405 may be divided up into solid (fermentation solids) and liquid (e.g., fermentation extract).
[0097] Any of these methods may also include combining the unfermented plant-based formulation with a fermented fermentation substrate comprising one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate so that the fermented fermentation substrate is included at between about 1% and 80% of the weight of the plant-based formulation to form a mixture 407. Optionally, one or more additional materials (e.g., flavorants, colorants, fortifying compositions, volatiles, etc.) may be added 409.
[0098] Any of these methods and apparatuses may be configured to dry the mixture to form grounds for a coffee substitute beverage or brewing the mixture to form the coffee substitute beverage 411. In general, preparing the mixture of an unfermented plant-based formulation may include combining roasted and unroasted dry ingredients. Preparing the mixture of an unfermented plant-based formulation includes combining two or more of: between about 5%-50% w/w ground chicory, between about 5%-25% w/w ground sunflower seeds, between about 5%-30% w/w ground lentil, between about 2%-20% w/w malt or malt extract, between about 5%-60% w/w date seeds, between about 0.1%-25% w/w grape seeds or grape seed extract, between about l%-20% cinchona bark, between about 0. l%-5% dandelion, between about 0. l%-5% wormwood, between about 3.5%-5% w/w of guarana extract, between about 0.01-0.62% pure caffeine, between about 0.1%-25% w/w carob kibbles or pods or grounds or extract, and/or between about 0.05%-3% organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids. Optionally, one or more additional materials (e.g., flavor (natural or non-natural) and/or supplement s) may be added 413.
Example 1. Hot brew coffee substitute beverage production
[0099] This example describes a mixture of plant-based ingredients, fermented plantbased ingredients, and pure compounds that can reproduce the characteristic aroma and flavor of coffee beverages. The composition and methods to elaborate this coffee alternative are presented below.
[0100] The coffee substitute beverage is prepared in five steps: (1) Preparation and mixture of grains, seeds, and other plant-based ingredients (“plant-based base formula” or “base formula”); (2) Fermentation of a substrate with a microorganism and addition of liquid and/or solid phase to the base formula; (3) Addition of food grade flavor compounds to the base formula; (4) Addition of chlorogenic acid (CGA); and (5) Preparation of the brewed coffee substitute beverage by the French press method. Step 1.1 : Preparation of a plant-based base formula
[0101] Plant-based ingredients were mixed as described in Table 1. Some ingredients were roasted prior to addition to the mixture. For this procedure, 200g of the desired ingredient was roasted in the Hottop KN-8828B-2K+ roaster, the roasting process monitored, and the product released once the roasting temperature of the ingredient was achieved. The same procedure was conducted with each ingredient to be roasted. The roasted ingredients were allowed to cool down to room temperature before use in the formula.
[0102] Dry and whole ingredients were ground (except for powders and flavor compounds) in the Baratza Encore grinder at a setting of 30, to a medium-coarse particle size. Table 1. Step 1.2: Fermentation processing and post-processing
[0103] Yeast strains listed herein were obtained and grown in basic YPD media for 4 days at 27 degrees C. The starter inoculum was added at a final concentration of 10% v/v. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.
[0104] After 48 hours, the fermented solids (e.g., carob, de-pitted coffee cherry fruits) were separated from the liquid. The fermentation medium was thus split into two phases: a solid fermented substrate (e.g., carob, de-pitted coffee cherry fruits) and a liquid phase (fermentation liquid).
[0105] Dried solids were transferred to a dehydrator (Presto 06300 Dehydro Electric Food Dehydrator) with a non-stick mesh screen and allowed to dry for a period of 1.5 hours at 65 degrees C to reach a moisture % of <3% w/w.
[0106] The dry fermentation solid phase was supplemented in the mixture of plant-based ingredients at 3-5% w/w (if carob) or 10-20% w/w (if coffee pulp) in a 100g formula. The liquid fermentation output was used at 0.5-1.25% w/w in the formula.
Step 1.3: Addition of chemical compounds.
[0107] A flavor blend was prepared using natural coffee and chocolate flavors making 41.38% of the blend and remaining 58.62% comprising of guaiacol, 4-hydroxy-2,5-dimethyl- 3(2H)-furanone, 2-furfurylthiol, 3 -mercapto-3 -methylbutylformate, 4-ethylguaiacol, 4- vinylguaiacol, Beta-damascenone, Phenylacetaldehyde, 2,3-butanedione For every 93.7g of base formula, 2.42g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 1.2.
[0108] Optionally, one or more additional materials (e.g., flavorants, colorants, fortifying compositions, etc.) may be added 205.
[0109] Food-grade chlorogenic acid (CGA) was obtained from a sustainable source at a purity exceeding 90%. This chlorogenic acid is supplemented in at least 0.01%, at least 0.02% at least 0.03%, at least 0.04%, at least 0.05%, at least 0.06%, at least 0.07%, at least 0.08%, at least 0.09%, or at least 0.1% w/w in the mixture described in step 1.3 containing base formula, fermentation products, and pure flavor compounds. After addition of purified chlorogenic acid, this mixture represents the “complete formula”.
Brewing process of the coffee substitute beverage
[0110] The coffee substitute beverage is brewed by the French press method by adding hot water (205 degrees Fahrenheit) to the complete formula described in Step 1.4 at 1 : 12, 1 : 15 or 1 : 17 w/w (complete formula: water ratio), steeping for 4 minutes, and decanting the liquid into a glass for tasting. Control beverages were prepared from ground coffee beans using the same method.
[OHl] The resulting brewed coffee substitute beverages were evaluated by a panel of trained taste testers. Panelists were asked to evaluate each sample in categories including but not limited to: aroma, flavor, aftertaste, acidity, mouthfeel, and similarity to brewed coffee. Each category was quantified on a scale from 1-10 with l=dislike extremely / extremely dissimilar to brewed coffee to 10=like extremely / extremely similar to brewed coffee. Panelists also recorded qualitative impressions for each sample, when appropriate, with e.g., descriptors indicating similarity to other food items; floral character; fruity character; chocolate character; sweetness; nuttiness; grain & cereal character; roast character; spice character; savoriness; vegetal, earthy, and/or herbal character; etc.
Example 2. Cold brew coffee substitute beverage production
[0112] This example is a mix of plant-based ingredients, fermented plant-based ingredients, and pure compounds that can reproduce the characteristic aroma and flavor of cold brew coffee beverages. The composition and methods to elaborate this cold brew coffee alternative are presented below.
[0113] The cold brew coffee substitute beverage is prepared in six steps: (1) Preparation and mixture of grains, seeds, and other plant-based ingredients (“plant-based base formula” or “base formula”); (2) Fermentation of a substrate with a microorganism and addition of liquid and/or solid phase to the base formula; (3) Addition of food grade flavor compounds to the base formula; (4) Optional addition of chlorogenic acid; (5) Preparation of the brewed coffee substitute beverage by traditional steeping or vacuum based method; (6) Filtration of the cold brew coffee substitute beverage; (7) Optional dilution of brewed coffee substitute concentrate with cold filtered water.
Step 2, 1 : Preparation of a plant-based base formula
[0114] Plant-based ingredients used in the cold brew alternative formula were weighed as described in Table 1. Some ingredients were roasted prior to addition to the mixture. Roasting was conducted as described earlier in Example 1 of the hot brew method. Dry and whole ingredients were ground (except for powders and flavor compounds) in the Baratza Encore grinder at to a coarse particle size.
[0115] Table 2. Base formula to create a cold brew substitute beverage.
[0116] natural flavors blend = 40.66% Natural flavors (Fruity + Chocolate) + 59.34% of pure natural compounds of Guaiacol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2- furfurylthiol, 3 -mercapto-3 -methylbutylformate, 4-ethylguaiacol, 4-vinylguaiacol, Beta- damascenone, Phenylacetaldehyde, 2,3 -butanedione
Step 2,2: Fermentation processing and post-processing,
[0117] Yeast strains listed in claim 1 were obtained and grown in basic YPD for 4 days at 27 degrees C. The cultures were centrifuged, and the pellet was then used as a starter inoculum after resuspension in water. [0118] The starter inoculum was added at a final concentration of 10% v/v. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.
[0119] After 48 hours, the fermented solids (e.g., carob, de-pitted coffee cherry fruits) were dried, leaving no fermentation liquid. The fermentation medium was thus split into two phases: a solid fermented substrate (e.g., carob, de-pitted coffee cherry fruits) and a liquid phase (fermentation liquid). The liquid phase was filtered and stored.
[0120] The dry fermentation solid phase was supplemented in the mixture of plant-based ingredients at 3-20% in a 100g formula. The liquid fermentation output was used at 2.5% w/w in the formula.
Step 2,3: Addition of food grade flavor compounds to the base formula
[0121] A flavor blend was prepared using natural flavors and pure natural flavor compounds as shown in Table 2. For every 93.7g of base formula, 2.42g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 1.2.
[0122] A flavor blend was mixed using natural flavors and pure natural flavor compounds in ratios discussed as in step 2.1. For every 97.6g of base formula, 2.40g of this liquid flavor blend was added and allowed to absorb for 15-30 minutes into the mixture comprising the base formula and fermentation products described in Step 2.2.
Step 2,4: Optional addition of chlorogenic acid
[0123] Food-grade chlorogenic acid (CGA) is obtained from a sustainable source at a purity exceeding 90%. This chlorogenic acid is supplemented in at least 0.01%, at least 0.02% at least 0.03%, at least 0.04%, at least 0.05%, at least 0.06%, at least 0.07%, at least 0.08%, at least 0.09%, or at least 0.1% w/w in the mixture described in step 2.3 containing base formula, fermentation products, and pure flavor compounds. After addition of purified chlorogenic acid, this mixture represents the “complete formula”.
Step 2,5: Preparation of the brewed coffee substitute beverage by traditional steeping or vacuum based method.
[0124] Cold brewed coffee substitute beverage is optionally prepared using the traditional steeping method. Briefly, the complete formula described in step 2.4 is transferred to a container, and a 1 :5 ratio (w/w, ingredients: water) of filtered water at 22 degrees C is added. The container is sealed and briefly mixed. The ingredients are allowed to steep for up to 24 hours at 4 degrees C.
[0125] Cold brewed coffee substitute beverage is optionally prepared by the vacuumbased method using a FrankOne device. The complete formula described in step 2.4 is added on top of the sealed filter and 1 : 12 of filtered room temperature water is added and allowed to steep at room temperature on the FrankOne for 4 minutes. After 4 minutes, the grounds are gently swirled with a spoon and the release button is pressed for the vacuum to filter the coffee substitute beverage.
Step 2,6: Filtering of the brewed coffee substitute beverage by using different micron size filters
[0126] Cold brewed coffee described in Step 2.5 is filtered. After up to 24 hours of steeping (e.g., 18 hours of steeping), the container is removed from 4 degrees C storage and all of the contents filtered through 10 micron to 115 microns mesh. The grounds are lightly pressed and swirled to facilitate filtration.
[0127] Alternatively, cold brewed coffee is filtered using a V60 Hario paper filter or a #2 paper filter (bleached). Alternatively, a vacuum pump may be used to facilitate filtration.
[0128] The product of filtration is referred to as the cold brewed coffee substitute concentrate.
Step 2,7: Diluting brewed coffee substitute concentrate with cold filtered water
[0129] To obtain the final cold brewed coffee substitute beverage, the concentrate described in step 2.6 is diluted with water. Dilution ratios (concentrate:water v/v) vary from 1 : 10 to 10: 1. After dilution, the final cold brewed coffee substitute beverage is stored at 4 degrees C for at least 3 hours before tasting. The final cold brewed coffee substitute beverage can be stored at 4 degrees C for up to 10 days.
[0130] Example 3. Development of a base formula of plant-derived ingredients yields brewed coffee substitute beverage with 80% similarity to brewed coffee
[0131] Brewed coffee substitute beverages were prepared by the French press method of adding hot water (205 degrees F) to mixtures of plant-derived ingredients at 1 : 12.5 (ground: water ratio) (Table 3), steeping for 4 minutes, and decanting the liquid into a glass for tasting. Control beverages were prepared from ground coffee beans using the same method.
[0132] The resulting brewed coffee substitute beverages were evaluated by a panel of trained taste testers. Panelists were asked to evaluate each sample in categories including but not limited to: aroma, flavor, aftertaste, acidity, mouthfeel, and similarity to brewed coffee. Each category was quantified on a scale from 1-10 with l=dislike extremely / extremely dissimilar to brewed coffee to 10=like extremely / extremely similar to brewed coffee. Panelists also recorded qualitative impressions for each sample, when appropriate, with e.g., descriptors indicating similarity to other food items; floral character; fruity character; chocolate character; sweetness; nuttiness; grain & cereal character; roast character; spice character; savoriness; vegetal, earthy, and/or herbal character; etc.
[0133] Plant base formulas containing chicory root yielded brewed coffee substitute beverages that received high average scores from panelists in all categories, including 8/10 in similarity to brewed coffee. [0134] Table 3.
Example 4. Carob fermented with yeast yields solid and liquid material with fruit-like flavor characteristics
[0135] This example describes the finding that dry and liquid material resulting from a fermentation of carob by various yeast strains had fruit-like flavor characteristics. The yeast strains (Table 4) were grown for 2 days in YPD medium at 28 degrees C.
[0136] Pellets of each strain were suspended in water to obtain starter inoculum. Yeast starter inoculum to a final concentration of 10% v/v was inoculated with the carob medium. Fermentation was carried out for 48 hours at 30 degrees C. [0137] After fermentation, the fermented substrate was drained, and dried in a food dehydrator to <3% w/w. The fermentation liquid was filtered and stored. The dry and liquid fermentation outputs were evaluated by a panel of taste testers to determine the aroma, flavor and other attributes.
[0138] Taste testers observed that the fermentation outputs expressed a variety of fruit- like flavor characteristics.
[0139] Table 4.
Example 5. Addition of fermented material to plant base formula or resulting beverage improves flavor of beverage
[0140] This example describes the finding that adding fermentation outputs described in Example 4 either to the plant base formula or resulting beverage yielded coffee substitute beverages with improved flavors.
[0141] The addition of fermented liquid from coffee pulp and/or carob showed improved fruity flavor notes with incorporation to the ground coffee substitute in the brewing process. This is showcased in Table 5 with both coffee pulp and carob liquid ferments. When plant ingredients base formula (mixture of chicory + sunflower seeds+ lentils + Millet malt + fenugreek seeds + guarana extract + juniper berries + com malt + carob + CGA + tomto flakes + quinic acid + natural coffee and chocolate flavors was tasted by a coffee expert along with liquid fermentation outputs, the brew was described as a “better, balanced, body is closer, texturally way closer, bitterness closer to coffee (still lingers more than he’d like), sweeter, caramel popcorn, acidity (no specific citrus note, but pleasant), darker, no specific acidity or fruit notes”.
[0142] Table 5 [0143] Dry fermentation outputs from coffee pulp or carob also showed additional fruity flavor notes with incorporation to the ground coffee substitute in the brewing process. This is showcased in Table 6 with both dry coffee pulp and carob liquid fermentation outputs. With coffee pulp fermentation outputs, the finished brew was described by coffee experts as having aroma and flavor, acidity characteristics of African coffees. Also, better fruit notes were described with using the dry vs the liquid fermentation outputs in the formula. Similarly, formula containing dry carob fermented output added a ‘blueberry-like aroma’ to the product.
[0144] Table 6 Example 6: Roasting temperature of sunflower seeds affects aroma of resulting brewed beverage
[0145] This example describes the finding that sunflower seeds roasted at different temperatures, when included in otherwise identical plant base formulas, yield brewed coffee substitute beverages with different flavors and aromas. Sunflower seeds were roasted at various temperatures and flavors assessed (Table 7). Plant base formulas and coffee substitute beverages were prepared and tasted as described in Example 1 according to the ingredients described.
[0146] Table 7
Example 7. Inclusion of natural-fermented coffee pulp in alternative coffee product and its sensory enhancement
[0147] During wet coffee processing, the pulp (outer layers of the fruit) is removed from the bean. Once the coffee fruits have been collected from the plant, they are washed with water and put in a clean container. After removing floating grains and plant residues, they are transferred to a jute sack to be rolled over by flattening equipment. This process separates beans from the pulp. Coffee pulp contains important nutrients and chemical compounds characteristic of coffee identity and flavor. Herein, a method to include the natural-fermented coffee pulp in the alternative coffee product is described.
[0148] Coffee pulp was obtained and dried for 30 minutes at 80 degrees C. Raw undried coffee pulp was used as a control for comparison. Coffee pulp was fermented in sterilized 300mL Erlenmeyer flasks with distilled water. The system was incubated overnight at room temperature.
[0149] After fermentation, liquid and solid phases were separated by centrifugation and subsequent gravity filtration. The solid phase was analyzed in two different conditions: with and without an additional drying process (30 minutes at 80 degrees C) after separation.
[0150] The liquid and solid phases from the fermentation were evaluated separately for flavor and aroma attributes, both alone, and as adjuvants to coffee substitute beverages prepared from steeping a mixture of plant-based ingredients with hot water and the French press method. When the solid phase of fermentation was included in the coffee substitute beverage, the solid phase was supplemented in the mixture of plant-based ingredients at 3-5% w/w and brewed as described above. When the liquid phase of fermentation was included in the coffee substitute beverage, the liquid phase was added to the plant based base formula by pipetting at 0.5-1.25% v/w, allowed to rest for 15 minutes, and coffee substitute beverage was prepared as described above. [0151] Liquid and solid phases of fermentation experiments and brewed coffee substitute beverages were evaluated by a panel of trained taste testers. Panelists were asked to evaluate each sample in categories including but not limited to: aroma, flavor, aftertaste, acidity, mouthfeel, and similarity to brewed coffee. Each category was quantified on a scale from 1- 10 with l=dislike extremely / extremely dissimilar to brewed coffee to 10=like extremely / extremely similar to brewed coffee. Panelists also recorded qualitative impressions for each sample, when appropriate, with e.g., descriptors indicating similarity to other food items; floral character; fruity character; chocolate character; sweetness; nuttiness; grain & cereal character; roast character; spice character; savoriness; vegetal, earthy, and/or herbal character; etc.
[0152] The sensory analysis of the coffee substitute beverage supplemented with natural- fermented coffee pulp showed the following results as shown in Table 8. The aroma and flavor of Sample 5 were undoubtedly enhanced by addition of the solid phase of a dried fermentation pulp. [0153] Table 8. Sensory evaluation of different natural -fermented coffee pulp products in a coffee substitute beverage:
Example 8. Fermentation of de-pitted coffee cherry fruits with microbial strains yields beverage with coffee-like flavors
[0154] This example describes the use of starter cultures for flavor enhancement of a coffee substitute beverage. The strains that are part of these starter cultures are characterized by bringing positive flavor and aroma compounds to the beverage. Therefore, different coffee starter cultures reported in the literature were used as inoculums in coffee pulp fermentations, and the resulting flavor impact was later tasted with the coffee substitute beverage.
[0155] Seven bacteria and yeast strains were obtained and grown in basic YPD for 4 days at 27 degrees C. The cultures were pelletized grown in the fermentation media Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C without shaking. After fermentation, the fermented de-pitted coffee cherry fruit was taken out from the fermented liquid and dried at 65 degrees C for 1.5 hours.
[0156] The solid phase of fermentation products were isolated, included in a mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 1, with the following modifications. The fermentation output was ground to a coarse texture, weighed at 10-20% of the formula and added to the rest of the base formula ingredients, brewed at 1 : 17 ratio with water at 203 degrees F using a French press to derive the coffee substitute beverage. [0157] The alternative coffee products prepared from these fermented cherries had various flavors and aromas, including fruity, caramel, herbal, and high acidity. Therefore, Table 9 shows the overall quality enhancement of the final product by the coffee starter cultures fermentation. [0158] Table 9. Yeast strains used in fermentation of de-pitted coffee cherry fruits
[0159] Include the flavors and/or aromas that are not part of the coffee flavor wheel and that are commonly considered as negative notes in coffee drinks. Example 9. Addition of different monosaccharide, disaccharides, oligosaccharides, and mixtures thereof to de-pitted coffee cherry fermentation and its sensory effects on coffee substitute beverage
[0160] During fermentation, the addition of different sugars leads to distinct chemical products, as a result of microbial sugar metabolism. Inventors hypothesized that these fermentation by-products would increase complexity of aroma and flavor when added to coffee substitute beverages. Therefore, different sugars were tested in the fermentation system described in Example 8 to evaluate how they would affect the sensory perception of the coffee substitute beverage.
[0161] We formulated a synthetic sugar-containing plant-based medium consisting of dried coffee pulp (powdered) and 1.5% either fructose, glucose, xylose, or malt extract dissolved in water. Fermentation was performed as described in Example 8, with the following modifications.
[0162] Four bacteria and yeast strains were obtained and grown in basic YPD media for 4 days at 27 degrees C. The cultures were pelletized and resuspended in water to obtain a starter inoculum. The starter inoculum was added to the synthetic sugar-containing plantbased medium described above (Table 10). For comparison, the negative control condition did not receive microbial inoculum.
[0163] Fermentations were conducted for 48 hours at temperatures ranging from 28 degrees C to 30 degrees C. The liquid phase of fermentation products was isolated, included in a mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7.
[0164] Table 10. Sensory characterization of coffee pulp fermentations supplemented with sugars.
Example 10. Fenugreek enhances fermentation products by increasing microbial growth and allowing deposition of flavor components on a solid substrate
[0165] Fenugreek is characterized by its healthful properties, such as being rich in nutrients, antioxidants and other bioactive compounds. We investigated fenugreek as a fermentable source to expand savory aroma and flavors.
[0166] Fermentations were performed as described in Example 8 using strains listed in Table 11. These starter inoculums were added to the fermentation substrate containing fenugreek seeds suspended in water. For comparison, the negative control condition did not receive microbial inoculum. Fermentations were conducted for 48 hours at temperatures ranging from 28 degrees C to 30 degrees C. The fermented fenugreek was then dried at 65 degrees C for 1-2 hours until obtaining a solid product with a moisture content of <10% (w/w). The solid phase of fermentation products were isolated, included in a mixture of plantbased ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7.
[0167] Taste testers noted significant differences and positive flavor attributes in all of the conditions tested.
[0168] Table 11. Sensory evaluation of fermented fenugreek in a coffee substitute beverage
Example 11. 80% Carob and 20% dried coffee cherries enhance fermentation products by increasing microbial growth and producing a variety of aroma and flavors in both solid and liquid phases.
[0169] The fermentation experiments were conducted as described in Example 8. The fermentation media was prepared using finely ground carob, ground de-pitted coffee cherry suspended in water. The starter inoculum to the media. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C. For comparison, the negative control condition did not receive microbial inoculum.
[0170] The solid and liquid phases of fermentation products were isolated, included in mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7, with the following modifications: after 48 hours of fermentation, the fermented de-pitted coffee cherry fruit was taken out from the fermented liquid, and dried to yield a solid product with a moisture content of less than 10% w/w.
[0171] As the fermentation progressed, microbial biomass increased, gas evolution was observed, and the broth developed characteristic aromas.
[0172] The results demonstrated that the combination of carob and de-pitted coffee cherry fermented by different yeast strains can yield a variety of flavors and aroma. Positive flavor notes that were observed in the liquid include fruity (e.g., prune, lemon, berry, and grape), sour, and sweet, whereas positive flavors that were noted in the dried solids were fruity (lemon, cranberry) and sweetness (see Table 12). Observed positive aroma notes in the fermented liquid include fruity (e.g., prune, fig, grape, and cherry) and tea-like; additionally, positive aroma compounds such as peach, cherry, and sweetness were noted in the aroma of the dried fermented solids (see Table 12).
[0173] Table 12. Sensory, brix and pH evaluation of fermented carob and coffee cherries medium with a variety of yeasts.
Example 12. Carob and amended organic compounds as precursors enhanced Pichia and Torulaspora fermentation products by increasing microbial growth and allowing deposition of flavor components on solid substrate
[0174] There are common but also unique fermentation precursors in the coffee fruit matrix that contribute to the flavor complexity of coffee. Yeast metabolism triggers the hydrolysis of macromolecules yielding reducing sugars, amino acids and chlorogenic acids, which are important precursors of aroma. We inspected the potential for such precursor compounds to affect fermentation.
[0175] Fermentations were performed as described in Example 11, with the following modifications. The fermentation media was prepared using finely ground carob suspended in sterile water. Chemical precursors were added: either 300mg caffeine or 81.2mg caffeic acid. As a negative control, no chemical precursors were added. The starter inoculum of each yeast (Table 13) was added to media and fermentation was carried out for 48 hours at a constant temperature of 30 degrees C without shaking. The solid and liquid phases of fermentation products were isolated, included in mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7, with the following modifications: after 48 hours of fermentation, the fermented carob was taken out from and dried to yield a solid product with a moisture content of less than 10% w/w.
[0176] As the fermentation progressed, microbial biomass increased, gas evolution was observed, and the broth developed characteristic aromas.
[0177] The results of this experiment demonstrated that the combination of carob and precursor can yield a variety of aroma and flavors that are characteristic of coffee. For example, when caffeine was added, taste testers noticed particular flavors such as tea rose, apple, apricot, lemon and aromas such as fruity, nutty, woody and herbal. [0178] Table 13. Sensory characterization of carob ferments supplemented with precursors.
Example 13. Coffee pulp fermented with Lactobacillus plantarum yielded high acidity in the liquid phase
[0179] Lactic acid is an important metabolite associated with high acidity in fermented products such as coffee. The objective of this experiment was to modify the fermentation process to increase the acidity of the final coffee substitute beverage. pH was monitored, with pH values below 4.5 indicating the end of the fermentation process. [0180] Lactobacillus plantarum was reactivated in LB (Luria broth) at 28 degrees C during 24 hours. The fermentation media was prepared using dried coffee pulp or finely ground carob in sterile water. The starter inoculum was added to the media. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C. The solid and liquid phases of fermentation products were isolated, included in mixture of plant-based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7, with the following modifications: after 48 hours of fermentation, the fermented de-pitted coffee cherry fruit or fermented carob was taken out from the fermented liquid and dried to yield a solid product with a moisture content of less than 10% w/w.
[0181] The results of this experiment demonstrated that the addition of Lactobacillus plantarum reduced the pH and increased the acidity of the samples yielding sour, bitter and citrus notes (Table 14). [0182] Table 14. Sensory evaluation of acidified samples by Lactobacillus species
[0183] Example 14. A method for drying fermentation solids for incorporation in hot brew coffee substitute beverage product
[0184] A method of drying fermentation solids is described. Once the fermentation is completed, the fermented solids (e.g., carob, de-pitted coffee cherry fruits) are transferred to blotting paper and are dried, leaving no fermentation liquid. Dried solids are transferred to a Dehydrator Non-Stick Mesh Screen and allowed to dry at 65 degrees C to yield a solid product with a moisture content of less than 10% w/w. Example 15. Defined fermentative microorganisms are detectable in final product via DNA extraction, polymerase chain reaction, and Sanger sequencing
[0185] A method of detecting organisms used in the production of the invention is described.
[0186] The dry solid product described in this invention contains DNA molecules derived from fermentative organisms described above. These DNA molecules may be detected using polymerase chain reaction (PCR) and Sanger sequencing of the PCR amplicon.
[0187] DNA is extracted from the dry solid product using the Zymo Research Plant/Fungal DNA extraction kit. Briefly, the sample is homogenized and transferred to a 2ml screw-top vial containing a mixture of 0.5mm and 0.1mm zirconium beads and 500ul of DNA extraction buffer. After bead beating, the sample is centrifuged, and the supernatant transferred to spin columns for ethanol wash and elution into TE buffer.
[0188] PCR is performed using Taq polymerase and standard methods. Amplicons are analyzed by standard DNA gel electrophoresis techniques. Sanger sequencing is performed to verify the identity of the fermentative microorganism.
Example 16. Traditional cold steeping method of making cold brew coffee substitute beverage
[0189] Cold brew coffee substitute beverages, referred to here-after as “cold brew” or “cold brew beverages,” were made using a traditional cold steeping method. A mixture of dry plant-based ingredients (the “base formula”) containing roasted or unroasted whole grains, seeds, pulses, and root was ground using the Baratza Encore coffee grinder at its coarsest setting 1. Working solutions of pure chemical compounds and natural flavors were added to the dry formula and allowed to absorb for a minimum of 15 minutes. The ingredients were transferred to a mason jar, and a 1 :5 ratio of filtered water at 22 degrees C was added. The grounds were stirred gently with the water and allowed to steep for 0.5 - 18 hours at 4 degrees C. After 18 hours, the grounds were filtered through 10 micron to 115 microns mesh. The filtered output was diluted 1 : 1 using cold filtered water and refrigerated again for 2 hours before tasting. The control coffee for comparison was a Brazilian La Colombe canned drink. Variations of this method may include BrewBomb method or immersion brewing methods (e.g., McManus).
Example 17. Fast vacuum-based method of making cold brew coffee substitute beverage [0190] This example describes the production of cold brew beverages using a FrankOne with VacTec cold brew system. The base formula containing roasted or unroasted whole grains, seeds, pulses and root was ground at the coarsest setting on the Cuisinart grinder. Working solutions of pure chemical compounds and natural flavors were added to the dry formula and allowed to absorb for a minimum of 15 minutes. The brewing system was set up with the brewer tightly fixed to the glass carafe unit. The ingredients were transferred to the brewer’ s shallow area, and a 1 : 11.33 ratio of filtered water at 22 degrees C was added. The lid was put back on and the contents allowed to be extracted for 2 minutes. After a quick stir, the extraction was allowed to continue for a total of 4 minutes, before the brewer’s button was pressed to extract the brew using vacuum. During the process, the grounds were stirred gently, and the cold brew was transferred to a clean container. The cold brew beverage was refrigerated for at least 24 hours before tasting for aroma, flavor and other attributes.
Example 18. Base formulas using roasted carob with fermented outputs improved the cocoa and sweet roasted flavor in the cold brew beverage
[0191] Base formulas and cold brew coffee substitute beverages were prepared as described in Example 17. Roasted carob was brewed separately using the FrankOne method (as in Example 17) and 10% w/w of roasted carob added to the formula allowed the cold brew to have the “perfect sweetness, along with those sweet-roasted, chocolate notes and strong flavor characteristics of cold brew” like our Benchmark- La Colombe Brazilian Cold Brew. Tasters described the flavor with the roasted carob as “burnt marshmallow, chocolate, sweet-burnt”
Example 19. Addition of natural flavor combinations with a plant ingredient base formula + fermented outputs improved the aroma attributes of the cold brew coffee substitute
[0192] Several commercial natural flavors were tested as adjuvants to the base formula for delivering the right aroma profile of cold brew substitute beverage and also to mask undesired flavors stemming from the base ingredients. Table 15 lists the different chemical compounds blended to create a flavor blend and 10.2 shows a compilation of the aroma and flavor of cold brew beverages prepared as described in Example 16 following the corresponding addition of these flavor combinations.
[0193] Some of the flavor combinations increased the aroma and increased similarity to the benchmark La Colombe cold brew, whose aroma was described by a coffee expert as “Maple”, “molasses”, “sweet smokiness”, and “green pepper”.
[0194] Table 15. Flavor combination using pure chemical compounds Guaiacol + furanone + 2-furfurylthiol+ 3- mercapto-3 -methylbutylformate + 4- ethylguaiacol + 4-vinylguaiacol + Beta- damascenone + Phenylacetaldehyde + 2,3- butanedione
[0195] Furanone = 4-hydroxy-2,5-dimethyl-3(2H)-furanone
[0196] Table 16. Combination of natural flavors and Compound coffee’s flavor combination
Example 20. Native coffee cherry microbiomes cultured on coffee cherry media resemble those of native coffee fermentation
[0197] Cell banks of microbial communities were developed. As used herein, a cell bank may refer to a microbial community frozen (e.g., in glycerol) such that it can be revived to its pre-frozen state. The growth medium used herein may be suitable for coffee cherry flora culturing. In this example conditions were created that would be similar to natural coffee cherry fermentation conditions useful to stimulate growth of flora typical to the normal coffee manufacturing process. Thus, in one example sterile coffee cherries were used to form the basis of the media used to create stable cell banks of microbial communities that had been selected for their ability to break down coffee cherries and the bean mucilage. 480g of “Typica National” coffee cherries were collected at Yolanda Alvarez Farm at Cuellaje - Imbabura, Ecuador and added to sterilized coffee cherry media (e.g., sterile coffee cherries, homogenized at 20% in water) containing 20% (w/w) homogenized coffee cherries in water to form an inoculum
[0198] The proportion of the cherries to the liquid media in the inoculum was set to achieve a minimum of 10% cherry surface exposure to aid aerobic flora development. Cultures (e.g., the mixture of inoculum and media) were grown at 22°C, simulating mesophilic fermentation of natural coffee with no agitation. After 24 hours the cultures were reseeded by removing 160 ml of the culture (out of 400 ml total) and adding it into a fresh preparation of sterile coffee cherry media. Cultures were shaken vigorously for 3 seconds before allowing another 24 hours growth. This process was repeated every day for seven days at which time the liquid was strained through a sterile stainless steel cone filter. At the end of the 7 days, the filtrate was centrifuged, and the supernatant was poured off. The resulting biomass was combined with 30% glycerol in a 50/50 ratio. Samples harvested during daily reseeding procedure were used for microflora enumeration and next generation sequencing (NGS) during the consortium (culture) development process. 16s rRNA (for prokaryotes) and internal transcribed spacer (ITS) for eukaryotes were analyzed. FIGS. 5A-5B show plots of the % abundance of different genera (number of each genus plotted as a % of the total number of organisms) for prokaryotes and eukaryotes.
[0199] FIG. 5 A shows how the prokaryotic community evolved over each generation. FIG. 5 A shows the dominance of Lactobacillus and Leuconostoc in the prokaryotes in the native coffee cherry microbiomes cultured on coffee cherry media, as is typically observed in coffee processing. FIG. 5B shows how the eukaryotic community evolved over each generation. FIG. 5B shows the dominance of Pichia and Hanseniaspora in the eukaryotes in the native coffee cherry microbiomes cultured on coffee cherry media. These genera are typically observed in frequently found in coffee fermentation.
[0200] The resulting microbiome may be used in fermenting any of the compositions described herein.
Example 21. Coffee cherry microbiomes from different geographical locations have distinct community profiles
[0201] Coffee cherries were collected from trees in Panama, Bolivia, Hawaii, Mexico, Columbia, and Guatemala. The collected coffee cherries were cultured over several generations as described in Example 20. Samples from each generation were processed for next generation sequencing. FIG. 6 presents the resulting ITS abundance plots of each generation of coffee cherries from each of countries showing how the fungal community evolves over time with coffee cherry microbiomes cultured from each geographic region. We subsequently demonstrated that the distinct communities create distinct flavor profiles when used to inoculate a plant-based substrate (Example 24).
Example 22. Buffering the microbial consortia media reduces the dominance of Hanseniaspora
[0202] We examined previous microbial consortia microbiomes developed using the method of Example 20 by analyzing NGS data. The culturing of coffee cherry microbiomes resulted in a formulation having a pH <4.2 and favored the growth of more acid tolerant microorganisms. We theorized that by buffering the microbial consortia process daily to a pH of 5.2, it would be possible to influence the microorganisms grown and select for bacteria and yeast that would favor higher pH values (>4.2). In this experiment, two identical microbial consortia were prepared using 480g of “Catuai” Cherries from Cafe Monteverde in Abangares, Costa Rica. The Costa Rican cherries were added to sterilized coffee cherry media containing 20% homogenized coffee cherries in water.
[0203] The proportion of the cherries to the liquid media was set to achieve a minimum of 10% cherry surface exposure to aid aerobic flora development. Initial pH was taken in both flasks (Buffered and Unbuffered), and cultures were grown at 22°C in order to develop mesophilic fermentations of natural coffee with no agitation. After 24 hours, the cultures were reseeded by removing 160ml of the culture and adding it into a fresh preparation of coffee cherry media. The pH was taken of each microbial consortium and the buffered microbial consortia was adjusted to a pH of ~5.2 using lab grade sodium bicarbonate (Ward’s Science). Cultures were shaken vigorously for 3 seconds before another 24 hours growth. This process was repeated for 7 days, at which time the liquid was strained through a sterile stainless steel cone filter. At the end of the 7 days, the filtrate was centrifuged and the supernatant was poured off. The resulting biomass was combined with 30% glycerol in a 50/50 ratio. Samples harvested during the daily reseeding procedure were used for microflora enumeration using next generation sequencing (16S and ITS) during the consortium development process.
[0204] The ITS analysis of the Unbuffered and Buffered microbial consortia determined that the diversity of yeast species present, notably Pichia spp, could be increased by buffering (see FIG. 7). The Unbuffered microbiome became much more dominant in Hanseniaspora spp. during the 7 days of incubation. By using buffering during the microbial culturing process, the processes described herein were able to drive the microbiome in the direction of the preferred yeast species.
Example 23. Fermentation of a plant base with a microbial community isolated from coffee cherry leads to improved coffee-like scores
[0205] A 5mL frozen stock of a cultured microbiome isolated of coffee cherries from Ecuador as described in Example 20 was used to inoculate a pasteurized plant base consisting of 25% Watermelon seeds, 40% Okra, 15% Crimson clover seeds and 20% Figs. The plantbased blend was pasteurized at 85°C for 5 minutes and held at refrigerated temperature (<4C) for 48 hours. After 48 hours, the blends were pasteurized again at 85°C for 5 minutes and mixed until homogenous using a blender. Blends are cooled to 30°C and separated into pans. The pans were inoculated with the cultured microbiome and submerged to create an anaerobic environment for the first two days of fermentation at 30°C. On day two, the pans were taken out of the anaerobic environment and are standardized with glucose and fructose to mimic the sugar content of coffee endosperm. Fermentation continued for 12 more days at 30°C. The pans were stirred daily, and samples taken for analysis throughout. Two control samples were included. In one, the plant base was not fermented and in another the plant base was fermented, but without the inoculation with cultured microbiome. At the conclusion of the 14-day fermentation, the samples are standardized to 8% sucrose/dry matter before dehydration and roasting.
[0206] In order to create a uniform solid for roasting, the resulting fermentation paste was dehydrated by piping material into ~lcm balls onto a dehydrator sheet, and then dried in a dehydrator at 135°F for 18 hours to create a batch of hard uniform solids for roasting, to simulate a green coffee bean. Samples were then roasted in a rotating drum at 400°F for anywhere from 3 to 15 minutes depending on the batch size and desired roast level.
Roasted beanless coffees were then ground at either a grind size of 24 (for French press) or a grind size of 14 (for filter coffee) and then brewed at a 12: 1 ratio of water to beanless coffee (French press, Clever dripper), or 10: 1 ratio (aeropress). [0207] The resulting brewed coffee substitute beverages were evaluated by a panel of trained taste testers. Panelists were asked to evaluate each sample in categories including but not limited to aroma, flavor, aftertaste, acidity, mouthfeel, and similarity to brewed coffee. As can be seen in Table 17, only by fermentation with microbial consortia inoculation is an increase in coffee-like perception realized.
[0208] Table 17. Coffee like scores of each beverage as rated blind by a sensory panel, graded out of 100.
Example 24. Fermentation of a plant base with a microbial community isolated from coffee cherry leads to an increase in the intensity of coffee-related molecules.
[0209] The inventors have defined a list 100 molecules found to be consistently present across a variety of coffees and roasting styles. This set of volatile molecules, referred to as market product match (MPM) represents a molecular metric against which it is possible to assess fermentation output.
[0210] In this example, several plant-based substrates were fermented with microbial consortia isolated from coffee cherries collected from Colombia, Costa Rica, Ecuador, Guatemala, Hawaii, Mexico, and Bolivia. As shown in FIG. 9, the average total peak intensity of all the peaks pertaining to MPM molecules on the GC-MS chromatogram increases following fermentation. Indeed, the longer the fermentation process, the greater the intensity of MPM molecules. The inventors also noted that the flavor compounds created are dependent on the specific microbial consortia used in the fermentation. FIG. 9 shows results from a gas chromatography-mass spectrometry (GC-MS) analysis. FIG. 9 shows a chromatogram average peak intensity of MPM molecules after 0 days, 14 days, and 21 days fermentation with microbial consortias from each geographical location. Averages represent between 3 to 18 replications. The data is displayed as an average of each consortia across all the substrates tested. For each location, intensities are (from L to R), unfermented, day 14 fermented, and day 21 fermented. Example 25. Blending of fermented materials with enhancers post-fermentation improves perception of coffee-like flavor.
[0211] As part of hot grounds prototype development work, precursor molecules were added before roasting such as chlorogenic acids, quinic acid, caffeic acid, ascorbic acid, ferulic acid, isovaleric acid, and trigonelline via fenugreek powder either alone or in combination. The hypothesis was that adding nonvolatile precursors before roasting would then produce desired coffee volatiles after roasting.
[0212] In addition, other unfermented roasted ingredients were added to the coffee grounds prototype after roasting as a blend to simulate the coffee flavor, including but not limited to: acorns, adzuki beans, asparagus, cabbage, carob, carrots, chicory, cluster beans, crimson clover seeds, dandelion, date seeds, figs, grapeseeds, hops, lentils, lotus seeds, okra, papaya seeds, peaches, pomegranate seeds, pongamia beans, pumpkin seeds, soybeans, sunflower seeds, and sweet potato. FIG. 10 shows Coffee-Like scores assessed by an internal sensory panel for different unfermented ingredient blends mixed with a fermented base (see Table 18 for details of the tested mixes). The control was untreated fermented base. Any of these blends may include a flavorant, such as, e.g., dried garbanzo beans (in FIG. 11 and table 18, all of the example blends included garbanzo beans at, e.g., <10%, e.g., <8%, less than 5%, less than 3%, less than 2%, less than 1%, etc.).
Table 18. Example blends of fermented and unfermented materials for hot grounds development. [0213] Next, selected coffee volatiles were added to the final roasted, ground blends with the hypothesis that increasing the concentration of typical coffee flavors would increase the overall sensory perception of coffee-like flavor as assessed by the internal panel. Added volatiles did increase the perception of coffee-like flavor (see FIG. 11). Volatiles added were a blend of compounds including but not limited to: 2-ethyl 3 methylpyrazine, 2-ethyl 3,5 dimethylpyrazine, 2-ethyl 5(6) methylpyrazine, furfurylthiol, 2 acetyl 1 methylpyrrole, 2- ethyl-4-(hydroxymethyl)furan-3-one, 2-isobutyl 3 methoxypyrazine, 2-methylbutyraldehyde, 2-methylpropanal, 2-methylpyrazine, 2-methyl tetrahydrofuran-3-one, 2-sec-butyl-3- methoxypyrazine, 2,3 diethyl 5 methylpyrazine, 2,3 pentanedione, 2,5 dimethylpyrazine, 3(methylthio)butanal, 3 -methylbutanoic acid, 4-ethylguiacol, butyric acid, formic acid, linalool (diluted), propionic acid, pyridine, and valeric acid. FIG. 11 shows coffee-like score for volatile-added hot brew grounds versus control fermented plant-base.
[0214] It should be appreciated that all combinations of the foregoing concepts and additional concepts discussed in greater detail below (provided such concepts are not mutually inconsistent) are contemplated as being part of the inventive subject matter disclosed herein and may be used to achieve the benefits described herein.
Example 26
[0215] In some examples a coffee-like beverage may be prepared from a combination of at least three ingredients: a seed pod (e.g., Okra or similar material), between about 20%-60% by dry weight (e.g., about 40%), a legume (e.g., a grass such as crimson clover or similar material), between about 10%-20% by dry weight (e.g., about 15%), and one or more stone fruits (e.g., peaches, dates, or similar material) between about 20%-70% by dry weight (e.g., about 45%). Examples of seed pods that may be used include okra and green bean, and similar materials may include zucchini or eggplant. Examples of legumes may include grasses such as a clover, alfalfa, etc. Examples of stone fruit that may be used include, e.g., nectarines, peaches, apricot, plum, cherries, lychee, and mango, dates, figs, prunes, sultanas, black sapotes, lucmas and jujubes.
[0216] In some examples a plant-based formulation may be formed of the three or more ingredients (e.g., 40% w/w dry okra, 15% w/w dry crimson clover, 20% w/w dry peaches, and 25% w/w dry dates) mixed together and divided into two approximately equal parts. The first part may be used as the fermentation substrate and may be fermented as described herein, for 24 hours or less, then recombined with the unfermented second portion. One or more flavorants may be used. For example, garbanzo beans (dry, e.g., powered) may be added, and the mixture may be processed by drying and roasting, as described above. The dried and roasted material may be brewed as a hot or cold brewed beverage. [0217] In some examples the fermentation substrate may include a subset of the unfermented substrate. For example, the plant-based formation may include three or more ingredients (e.g., 40% w/w dry okra, 15% w/w dry crimson clover, 20% w/w dry peaches, and 25% w/w dry dates), which may be used as the unfermented portion; the fermentation substrate may be any one or more of the same components that is fermented. For example, the fermentation substrate may include okra alone, or okra and crimson clover, or okra, crimson clover and peaches, or okra, crimson clover and dates, or crimson clover alone, or crimson clover and peaches, or crimson clover and dates, or crimson clover, peaches and dates, etc.).
[0218] Fermentation may be performed with at least one microorganism strain or a consortium of microorganisms, as described above.
[0219] The process parameters and sequence of steps described and/or illustrated herein are given by way of example only and can be varied as desired. For example, while the steps illustrated and/or described herein may be shown or discussed in a particular order, these steps do not necessarily need to be performed in the order illustrated or discussed. The various example methods described and/or illustrated herein may also omit one or more of the steps described or illustrated herein or include additional steps in addition to those disclosed.
[0220] When a feature or element is herein referred to as being "on" another feature or element, it can be directly on the other feature or element or intervening features and/or elements may also be present. In contrast, when a feature or element is referred to as being "directly on" another feature or element, there are no intervening features or elements present. It will also be understood that, when a feature or element is referred to as being "connected", "attached" or "coupled" to another feature or element, it can be directly connected, attached or coupled to the other feature or element or intervening features or elements may be present. In contrast, when a feature or element is referred to as being "directly connected", "directly attached" or "directly coupled" to another feature or element, there are no intervening features or elements present. Although described or shown with respect to one embodiment, the features and elements so described or shown can apply to other embodiments. It will also be appreciated by those of skill in the art that references to a structure or feature that is disposed "adjacent" another feature may have portions that overlap or underlie the adjacent feature.
[0221] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. For example, as used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, elements, components, and/or groups thereof. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items and may be abbreviated as "/".
[0222] Spatially relative terms, such as "under", "below", "lower", "over", "upper" and the like, may be used herein for ease of description to describe one element or feature's relationship to another element(s) or feature(s) as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is inverted, elements described as "under" or "beneath" other elements or features would then be oriented "over" the other elements or features. Thus, the exemplary term "under" can encompass both an orientation of over and under. The device may be otherwise oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly. Similarly, the terms "upwardly", "downwardly", "vertical", "horizontal" and the like are used herein for the purpose of explanation only unless specifically indicated otherwise.
[0223] Although the terms “first” and “second” may be used herein to describe various features/elements (including steps), these features/elements should not be limited by these terms, unless the context indicates otherwise. These terms may be used to distinguish one feature/element from another feature/element. Thus, a first feature/element discussed below could be termed a second feature/element, and similarly, a second feature/element discussed below could be termed a first feature/element without departing from the teachings of the present invention.
[0224] In general, any of the apparatuses and methods described herein should be understood to be inclusive, but all or a sub-set of the components and/or steps may alternatively be exclusive, and may be expressed as “consisting of’ or alternatively “consisting essentially of’ the various components, steps, sub-components or sub-steps. [0225] As used herein in the specification and claims, including as used in the examples and unless otherwise expressly specified, all numbers may be read as if prefaced by the word "about" or “approximately,” even if the term does not expressly appear. The phrase “about” or “approximately” may be used when describing magnitude and/or position to indicate that the value and/or position described is within a reasonable expected range of values and/or positions. For example, a numeric value may have a value that is +/- 0.1% of the stated value (or range of values), +/- 1% of the stated value (or range of values), +/- 2% of the stated value (or range of values), +/- 5% of the stated value (or range of values), +/- 10% of the stated value (or range of values), etc. Any numerical values given herein should also be understood to include about or approximately that value, unless the context indicates otherwise. For example, if the value " 10" is disclosed, then "about 10" is also disclosed. Any numerical range recited herein is intended to include all sub-ranges subsumed therein. It is also understood that when a value is disclosed that "less than or equal to" the value, "greater than or equal to the value" and possible ranges between values are also disclosed, as appropriately understood by the skilled artisan. For example, if the value "X" is disclosed the "less than or equal to X" as well as "greater than or equal to X" (e.g., where X is a numerical value) is also disclosed. It is also understood that the throughout the application, data is provided in a number of different formats, and that this data, represents endpoints and starting points, and ranges for any combination of the data points. For example, if a particular data point “10” and a particular data point “15” are disclosed, it is understood that greater than, greater than or equal to, less than, less than or equal to, and equal to 10 and 15 are considered disclosed as well as between 10 and 15. It is also understood that each unit between two particular units are also disclosed. For example, if 10 and 15 are disclosed, then 11, 12, 13, and 14 are also disclosed.
[0226] Although various illustrative embodiments are described above, any of a number of changes may be made to various embodiments without departing from the scope of the invention as described by the claims. For example, the order in which various described method steps are performed may often be changed in alternative embodiments, and in other alternative embodiments one or more method steps may be skipped altogether. Optional features of various device and system embodiments may be included in some embodiments and not in others. Therefore, the foregoing description is provided primarily for exemplary purposes and should not be interpreted to limit the scope of the invention as it is set forth in the claims.
[0227] The examples and illustrations included herein show, by way of illustration and not of limitation, specific embodiments in which the subject matter may be practiced. As mentioned, other embodiments may be utilized and derived there from, such that structural and logical substitutions and changes may be made without departing from the scope of this disclosure. Such embodiments of the inventive subject matter may be referred to herein individually or collectively by the term “invention” merely for convenience and without intending to voluntarily limit the scope of this application to any single invention or inventive concept, if more than one is, in fact, disclosed. Thus, although specific embodiments have been illustrated and described herein, any arrangement calculated to achieve the same purpose may be substituted for the specific embodiments shown. This disclosure is intended to cover any and all adaptations or variations of various embodiments. Combinations of the above embodiments, and other embodiments not specifically described herein, will be apparent to those of skill in the art upon reviewing the above description.

Claims

CLAIMS What is claimed is:
1. A dried and/or roasted composition configured to be brewed to form a coffee-like beverage, the composition comprising a mixture of a plant-based fermented substrate and an unfermented plant base wherein the plant-based fermentation substrate and the unfermented plant base comprises combining one or more of 5-25% w/w of dried watermelon seeds, 5-40% w/w of dried okra, 5-15% w/w of dried crimson clover seeds, 5-20% w/w of dried figs, 5%-30% w/w of dried peaches, 5-50% w/w of dried date seed, 5-25% w/w of dried carob, 5-25% w/w of dried sunflower seeds, 5-25% w/w of dried lentils, 5-25% w/w of dried carob, 5-25% w/w of dried grapeseeds; and one or more of 2%-20% w/w malt or malt extract, l%-20% w/w of dried cinchona bark, 0. l%-5% w/w of dried dandelion, 0. l%-5% w/w of dried wormwood, 3.5%-5% w/w of guarana extract, 0. l%-25% w/w carob kibbles or pods or grounds or extract, and 0.05%-3% w/w of organic acids including chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids; further wherein the fermented substrate is included at between about 99% and 10% of the weight of the unfermented substrate.
2. The composition of claim 1, wherein the mixture of a plant-based fermented substrate and an unfermented plant base comprises approximately 50% plant-based fermented substrate and 50% unfermented plant base.
3. The composition of claim 1, wherein the plant-based fermentation substrate and the unfermented plant base comprises 5-40% w/w of dried okra, 5-15% w/w of dried crimson clover seeds, 5-20% w/w of dried figs, 5%-30% w/w of dried peaches, 5-50% w/w of dried date seed.
4. The composition of claim 1, wherein the fermented fermentation substrate comprises residual fermentation microbial remains of one or more of Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wicker hamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
5. The composition of claim 1, wherein the fermented fermentation substrate comprises one or more of: fermented de-pitted coffee cherry fruits, fermented coffee cherry pulp, fermented carob, fermented crimson clover, fermented peaches, fermented okra, fermented pomegranate pomace or pomegranate pomace extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malt or malt extract, and fermented fenugreek which has been fermented with one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wickerhamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarro ia lipolytica.
6. The composition of claim 1, wherein the fermented fermentation substrate comprises both the fermentation solid and the fermentation liquid extract of the fermented fermentation substrate.
7. The composition of claim 1, wherein the chlorogenic acid is recombinant chi orogenic acid.
8. The composition of claim 1, wherein the malt extract is one or more of rice malt, oat malt, barley malt, com malt, millet malt and coffee malt.
9. The composition of claim 1, wherein the ground sunflower is roasted.
10. The composition of claim 1, wherein the carob is roasted.
11. The composition of claim 1, wherein the plant-based formulation further comprising one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0. l%-0.5% w/w ground juniper berries.
12. The composition of claim 1, wherein the plant-based formulation further comprising one or more of roasted, ground, powdered or dehydrated: acorn, almond skins, asparagus, asparagus seed, avocado seed, banana peel, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cluster beans, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fava beans, fava bean hulls, fenugreek, figs, rice, garbanzo beans, grape seed extract, green banana, green split peas, green beans, guarana extract, hops, juniper berries, lemon seeds, lentils, lotus seeds, mango, mesquite, Manilkara zapota seeds, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, oat bran, okra, orange peel, mushrooms, okara, orange peel, pale corn, papaya seeds, pomegranate seeds and pomace, Pongamia beans, potatoes, potato peel, prunes, pumpkin seeds, quinic acid, radish, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, sesame seeds, soybeans, strawberry Seeds, sugar beets, sweet potatoes, sweet potato peel, tamarind seeds, turmeric, watermelon peel, and wheat bran.
13. The composition of claim 1, wherein the plant-based formulation has a median particle size in the range of 200-1500 micrometers.
14. The composition of claim 1, wherein said plant-based formulation has a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation have a particle size in the range of 200 - 1000 micrometers.
15. The composition of claim 1, wherein the plant-based formulation comprises at least 5% by weight of melanoidins.
16. The composition of claim 1, wherein the plant-based formulation comprises chlorogenic acid at a concentration of at least 0.9% by weight.
17. The composition of claim 1, wherein the composition is sealed within one or more of: a foil package, a water-permeable bag, a jar or a canister.
18. The composition of claim 1, further comprising between about 0.1 and 3% w/w of one or more of: Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3-mercapto-3- methylbutylformate, 2-furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P-cresol, 2, 3 -dimethylpyrazine, 2-methylbutanal, 2- methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-
1 -methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone), 2-isolbutyl- 3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3- one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3- isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2- furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; l-Hydroxy-2- butanone; 2(3H)-Furanone, 5-acetyldihydro-; 2(5H)-Furanone; 2 -Acetyl -3- methylpyrazine; 2-Acetyl -5 -methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten- 1-one, 3-ethyl-2-hydroxy-; 2-Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2- n-Butyl furan; 2-Propanone, 1-hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2-methyl-; 3-Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, l-(lH-pyrrol-2-yl)-; Ethanone, l-(l-methyl-lH-pyrrol-2- yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'- methylenebis-; Furan, 2-[(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl- 2,3 -dihydro-2,3 -dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3-ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2- carboxaldehyde; lH-Pyrrole-2-carboxaldehyde, 1 -methyl-; 2-Butanone, 1- (acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanmethanol; 2-Furanmethanol, acetate; 2-Propanone, 1-hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, 1 -(2 -furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3-ethyl- 2,5-dimethyl-; Pyrazine, ethyl-.
19. A dried and/or roasted composition configured to be brewed to produce a coffee-like beverage, the composition comprising a mixture of a fermented plant-based substrate and an unfermented plant based substrate, wherein the plant-based substrate comprises combining one or more of: 5-25% w/w of dried watermelon seeds, 5-40% w/w of dried okra, 5-20% w/w dried peaches, 5-15% w/w of dried crimson clover seeds, 5-20% w/w of dried figs, 5-50% w/w of dried date seed, 5-25% w/w of dried roasted carob, 5-25% w/w of dried sunflower seeds, 5-25% w/w of dried lentils, 5- 25% w/w of dried carob, 5-25% w/w of dried grapeseeds; and one or more of: 2%- 20% w/w malt or malt extract, l%-20% w/w of cinchona bark, 0. l%-5% w/w of dried dandelion, 0. l%-5% w/w of wormwood, 3.5%-5% w/w of guarana extract, 0.1%-25% w/w of carob kibbles or pods or grounds or extract, 0.05%-3% w/w of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids; further wherein the fermented plant-based substrate is included at between about 40% and 60% of the weight of the unfermented plant-based substrate.
20. A brewed coffee-like beverage composition comprising a liquid solution including a mixture of a fermented plant-based substrate and an unfermented plant based substrate, wherein the plant-based substrate comprises combining one or more of: 5- 25% w/w of dried watermelon seeds, 5-40% w/w of dried okra, 5-15% w/w of dried crimson clover seeds, 5-20% w/w of dried figs, 5-20% w/w dried peaches, 5-50% w/w of dried date seed, 5-25% w/w of dried roasted carob, 5-25% w/w of dried sunflower seeds, 5-25% w/w of dried lentils, 5-25% w/w of dried carob, 5-25% w/w of dried grapeseeds; and one or more of: 2%-20% w/w malt or malt extract, l%-20% w/w of cinchona bark, 0. l%-5% w/w of dried dandelion, 0. l%-5% w/w of wormwood, 3.5%-5% w/w of guarana extract, 0.1%-25% w/w of carob kibbles or pods or grounds or extract, 0.05%-3% w/w of organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids; further wherein the fermented plant-based substrate is included at between about 90% and 10% of the weight of the unfermented plant-based substrate.
21. The brewed coffee-like beverage composition of claim 20, wherein the fermented fermentation substrate comprises residual fermentation microbial remains of one or more of: Pichia fermenlans. Pichia guilder mondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wicker hamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
22. The brewed coffee-like beverage composition of claim 20, wherein the chlorogenic acid is recombinant chlorogenic acid.
23. The brewed coffee-like beverage composition of claim 20, wherein the malt extract is one or more of rice malt, barley malt, oat malt, corn malt, millet malt and coffee malt.
24. The brewed coffee-like beverage composition of claim 20, wherein the grown sunflower is roasted.
25. The brewed coffee-like beverage composition of claim 20, wherein the plant-based formulation further comprises one or more of: between about 6%-16% w/w of fenugreek, between about 0.2%-l% w/w quinic acid, between about 4%-8% w/w of tomato flakes, between about 5%-l 1% w/w ground pumpkin seed; between about 0.5%-2% w/w yeast; and between about 0.1%-0.5% w/w ground juniper berries, between about 5 and 30% w/w dried dandelion, between about 5 and 30% w/w dried rye, between about 5 and 30% w/w dried barley, between about 5 and 30% w/w dried soybeans, between about 5 and 30% w/w dried garbanzo beans, and between about 5 and 30% w/w dried lupine beans, between about 5 and 30% w/w dried pomegranate seeds or pomace, and between about 5 and 15% w/w dried papaya.
26. The brewed coffee-like beverage composition of claim 20, wherein the plant-based formulation further comprising one or more of roasted, ground, powdered or dehydrated: acorn, almond skins, asparagus, asparagus seed, avocado seed, banana peel, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cluster beans, cocoa, cacao, cinnamon, citric acid, coriander seeds, com, cranberry seeds, dandelion root, dried tomato flakes, fava beans, fava bean hulls, fenugreek, figs, rice, garbanzo beans, grape seed extract, green banana, green split peas, green beans, guarana extract, hops, juniper berries, lemon seeds, lentils, lotus seeds, mango, mesquite, Manilkara zapota seeds, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, oat bran, okra, orange peel, mushrooms, okara, orange peel, pale corn, papaya seeds, pomegranate seeds and pomace, Pongamia beans, potatoes, potato peel, prunes, pumpkin seeds, quinic acid, radish, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, sesame seeds, soybeans, strawberry Seeds, sugar beets, sweet potatoes, sweet potato peel, tamarind seeds, turmeric, watermelon peel, and wheat bran.
27. The brewed coffee-like beverage composition of claim 20, wherein said plant-based formulation has a median particle size in the range of 200-1500 micrometers.
28. The brewed coffee-like beverage composition of claim 27, wherein said plant-based formulation has a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based formulation has a particle size in the range of 200-1000 micrometers.
29. The brewed coffee-like beverage composition of claim 20, wherein the aqueous solution comprises melanoidins by at least 5% by weight.
30. The brewed coffee-like beverage composition of claim 20, wherein the aqueous solution contains chlorogenic acid at a concentration of at least 0.9% by weight.
31. The brewed coffee-like beverage composition of claim 20, further comprising wherein the flavorant comprises between about 0.1 and 3% w/w of one or more of Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2- furfurylthiol, Furaneol, 2,3 -pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P- cresol, 2,3 -dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l -methylpyrrole, EHMF (5-Ethyl-3- hydroxy-4-methyl-2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3- methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5- dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2- Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2-furanylmethyl)-; IH-Pyrrole, 1- methyl-; IH-Pyrrole, 1-pentyl-; l-Hydroxy-2-butanone; 2(3H)-Furanone, 5- acetyldihydro-; 2(5H)-Furanone; 2- Acetyl-3 -methylpyrazine; 2-Acetyl-5- methylfuran; 2-Butenoic acid, 3-methyl-; 2-Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2-Furanm ethanol, propanoate; 2 -Hydroxy-3 -pentanone; 2-n-Butyl furan; 2-
Propanone, 1-hydroxy-; 2-Thiophenemethanol; 3(2H)-Thiophenone, dihydro-2- methyl-; 3-Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, l-(lH-pyrrol-2-yl)-; Ethanone, 1-(1 -methyl- IH-pyrrol -2- yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5-methyl-; Furan, 2,2'- methylenebis-; Furan, 2-[(methylthio)methyl]-; Furan, 2-methyl-; Furan, 4,5-diethyl- 2, 3 -dihydro-2, 3 -dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3-ethyl-; Pyridine, 3-methyl-; Pyrrole; lH-Pyrrole-2- carboxaldehyde; lH-Pyrrole-2-carboxaldehyde, 1 -methyl-; 2-Butanone, 1- (acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol; 2-Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, l-(2-furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3-ethyl- 2,5-dimethyl-; Pyrazine, ethyl-.
32. A method of forming a dried and/or roasted composition configured to be brewed to form a coffee-like beverage, the method comprising: forming a plant-based substrate; dividing the plant-based substrate into a fermented portion and an unfermented portion; fermenting the fermented portion of the plant-based substrate by inoculation with one or more microorganism strains or a consortium of microorganisms; combining the fermented and unfermented portions to form a mix; and drying and/or roasting the mix to form the composition configured to be brewed to form a coffeelike beverage.
33. The method of claim 32, further comprising adding a flavorant after combining the fermented and unfermented portions and/or after drying and/or roasting the mix.
34. The method of claim 32 wherein unfermented plant-based substrate is included at between about 1% and 90% of the weight of the fermented plant-based substrate to form the mix.
35. The method of claim 32, wherein drying and/or roasting the mix forms grounds for a coffee substitute beverage.
36. The method of claim 32, further comprising brewing the composition to form the coffee-like beverage.
37. The method of claim 32, wherein the fermented plant-based substrate comprises one or more of fermented de-pitted coffee cherry fruits, fermented coffee cherry pulp, fermented carob, fermented crimson clover, fermented peaches, fermented garbanzo beans, fermented Manilkara zapota seeds, fermented pomegranate pomace or pomegranate pomace extract, fermented date seeds, fermented sunflower seeds, fermented chicory, fermented figs, fermented citrus fruit peel, fermented malt or malt extract, fermented watermelon, fermented okra, fermented lentils, fermented rye, fermented barley, fermented soybeans, fermented lupine beans, fermented grape seeds, fermented cinchona bark, fermented dandelion, fermented wormwood, fermented guarana extract, and fermented fenugreek, wherein the fermented plantbased substrate has been fermented with one or more of Pichia fermenlans. Pichia guilliermondii, Torulaspora delbrueckii, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Lachancea thermotolerans, Streptococcus thermophilis, Streptococcus lactis, Streptococcus diacelylactis, Lactococcus lactis, Lactobacillus plantarum, Lactibacillus brevis, Lactobacillus rhamnosus, Lactobacillus casei alactosus, Lactiplantibacillus spp., Weissella spp., Gluconobacter spp., Rhizopus oligosporus, Candida parapsilosis, Candida utilis, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus, Saccharomyces marxianus, Saccharomyces florentinus, Wickerhamomyces spp., Wicker hamomyces anomalus, Torulaspora spp., Hanseniaspora spp., Pichia kluyveri, Pichia kudriavzevii, Issatchenkia spp., Kluyveromyces spp., Kluyveromyces lactis, and Yarrow ia lipolytica.
38. The method of claim 32 wherein the unfermented plant-based substrate comprises one of more of chicory, date seeds, okra, peaches, sunflower seeds, lentils, coffee cherry fruits, carob, crimson clover, Manilkara zapota seeds, garbanzo beans, rye, barley, soybeans, lupine beans, grape seeds, malt or malt extract, pomegranate pomace or pomegranate pomace extract, cinchona bark, dandelion, watermelon, citrus fruit peel, wormwood, guarana extract, carob kibbles or pods or grounds or extract and organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.
39. The method of claim 32, wherein fermenting comprising fermenting at an inoculum density is in the range of 10A5 to 10A8 CFU per g of substrate.
40. The method of claim 32, further comprising adding one or more of a phosphate, and a phosphate analogue to the fermentation plant-based substrate.
41. The method of claim 32, wherein fermenting the plant-based substrate proceeds for at least 0.5 - 3 days at between about 28 degrees C to 37 degrees C.
42. The method of claim 32, wherein fermenting the plant-based substrate comprises fermenting for at least 5 days at 25 degrees C or more.
43. The method of claim 32, wherein fermenting the plant-based substrate comprises fermenting for at least 7 days at room temperature.
44. The method of claim 32, further comprising processing the fermented portion prior to combining with the unfermented portion by separating liquid from solid material by one or more of: filtration, pressing, oven drying, air drying, forced air drying, or vacuum drying.
45. The method of claim 32, wherein drying comprises one or more of: filtration, pressing, oven drying, air drying, forced air drying, or vacuum drying to a final moisture content of 10% w/w or less.
46. The method of claim 32, wherein combining the fermented portion with the unfermented portion comprises adding dried fermented solids and/or fermentation liquid.
47. The method of claim 32, wherein the plant-based substrate further comprises one or more of roasted, ground, powdered or dehydrated: acorn, almond skins, asparagus, asparagus seed, avocado seed, banana peel, barley, buckwheat, black eyed peas, burdock, Cabernet Sauvignon wine, flour, caffeine, carrots, chana dal chickpeas, chocolate, cluster beans, cocoa, cacao, cinnamon, citric acid, coriander seeds, corn, cranberry seeds, dandelion root, dried tomato flakes, fava beans, fava bean hulls, fenugreek, figs, rice, garbanzo beans, grape seed extract, green banana, green split peas, green beans, guarana extract, hops, juniper berries, lemon seeds, lentils, lotus seeds, mango, mesquite, Manilkara zapota seeds, caramel millet, chocolate pale malt, coffee malt, Reishi mushrooms, oats, oat bran, okra, orange peel, mushrooms, okara, orange peel, pale corn, papaya seeds, pomegranate seeds and pomace, Pongamia beans, potatoes, potato peel, prunes, pumpkin seeds, quinic acid, radish, ramon seeds, raspberry seeds, rye, Saborizante Artificial, Sacha inchi seeds, sesame seeds, soybeans, strawberry Seeds, sugar beets, sweet potatoes, sweet potato peel, tamarind seeds, turmeric, watermelon peel, wheat bran.
48. The method of claim 32, wherein the unfermented portion has a median particle size in the range of 200-1500 micrometers.
49. The method of claim 32, wherein the plant-based substrate has a median particle size in the range of 200-1500 micrometers and at least 85% by weight of said plant-based substrate has a particle size in the range of 200-1000 micrometers.
50. The method of claim 32, wherein the plant-based substrate comprises melanoidins by at least 5% by weight.
51. The method of claim 32, wherein the unfermented plant-based substrate contains chlorogenic acid at a concentration of at least 0.9% by weight.
52. The method of claim 32, further comprising sealing the composition within one or more of: a foil package, a water-permeable bag, ajar, or a canister.
53. The method of claim 32, further comprising adding a flavorant between about 0.1 and 3% w/w of, where the flavorant is one or more of: Guaiacol, 4-ethylguaiacol, 4- vinylguaiacol, 3 -mercapto-3 -methylbutylformate, 2-furfurylthiol, Furaneol, 2,3- pentanedione, 3 -methylbutanoic acid, 3-methybutanal, P-cresol, 2,3- dimethylpyrazine, 2-methylbutanal, 2-methylpropanal, Maltol, Phenylacetaldehyde, Phenylacetic acid, Linalool, Damascenone, 2-ethyl-3,5 dimethyl pyrazine, 2 ethyl 5(6) methyl pyrazine, 2-acetyl-l-methylpyrrole, EHMF (5-Ethyl-3-hydroxy-4-methyl- 2(5H)-furanone), 2-isolbutyl-3-methoxypyrazine, 2-sec-butyl-3 -methoxypyrazine, 2,3-diethyl-5-methylpyrazine, pyridine, 3-(methylthio)butanal, 2,5-dimethyl pyrazine, 2 methyl tetrahydrofuran-3-one, 2 ethyl 3 methylpyrazine, 2 methylpyrazine and bell pepper pyrazine (3-isolbutyl-2-methoxypyrazine), 1,2-Cyclopentanedione 3-methyl-; IH-Pyrrole, l-(2-furanylmethyl)-; IH-Pyrrole, 1 -methyl-; IH-Pyrrole, 1 -pentyl-; 1- Hydroxy-2-butanone; 2(3H)-Furanone, 5-acetyldihydro-; 2(5H)-Furanone; 2-Acetyl-
3 -methylpyrazine; 2-Acetyl-5-methylfuran; 2-Butenoic acid, 3-methyl-; 2- Cyclopenten-l-one, 3-ethyl-2-hydroxy-; 2-Furanm ethanol, propanoate; 2-Hydroxy-3- pentanone; 2-n-Butyl furan; 2-Propanone, 1 -hydroxy-; 2-Thiophenemethanol; 3(2H)- Thiophenone, dihydro-2-methyl-; 3-Thiophenecarboxaldehyde; Acetoin; Acetone; Acetylpyrazine; Butyrolactone; Ethanone, l-(lH-pyrrol-2-yl)-; Ethanone, 1-(1- methyl-lH-pyrrol-2-yl)-; Ethanone, l-(2-pyridinyl)-; Furan, 2-(2-furanylmethyl)-5- methyl-; Furan, 2,2'-methylenebis-; Furan, 2-[(methylthio)methyl]-; Furan, 2-methyl-;
Furan, 4,5-diethyl-2,3-dihydro-2,3-dimethyl-; Propanoic acid; Pyrazine; Pyrazine, 2,6-dimethyl-; Pyrazine, ethyl-; Pyridine, 3-ethyl-; Pyridine, 3-methyl-; Pyrrole; 1H- Pyrrole-2-carboxaldehyde; lH-Pyrrole-2-carboxaldehyde, 1 -methyl-; 2-Butanone, 1- (acetyloxy)-; 2-Furancarboxaldehyde, 5-methyl-; 2-Furanm ethanol; 2-Furanmethanol, acetate; 2-Propanone, 1 -hydroxy-; Acetaldehyde; Acetoin; Butyrolactone; Ethanone, l-(2-furanyl)-; Furan, 2-methyl-; Furfural; Pyrazine, 2,6-dimethyl-; Pyrazine, 3-ethyl-
2,5-dimethyl-; Pyrazine, ethyl- to the unfermented portion.
54. The method of claim 32, wherein brewing the mixture to form the coffee substitute beverage comprises adding water at 200 degrees F or greater to the composition, steeping, and decanting.
55. The method of claim 54 whereby water is added to the mixture at ratios between 1 :3 to 1 :20 substrate: water.
EP24764559.1A 2023-02-28 2024-02-28 Alternative coffee beverages Pending EP4672967A2 (en)

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