WO2011014729A1 - Maitake mushroom coffee - Google Patents
Maitake mushroom coffee Download PDFInfo
- Publication number
- WO2011014729A1 WO2011014729A1 PCT/US2010/043836 US2010043836W WO2011014729A1 WO 2011014729 A1 WO2011014729 A1 WO 2011014729A1 US 2010043836 W US2010043836 W US 2010043836W WO 2011014729 A1 WO2011014729 A1 WO 2011014729A1
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- WO
- WIPO (PCT)
- Prior art keywords
- maitake
- coffee
- roasted
- maitake mushroom
- mushroom
- Prior art date
Links
- 240000001080 Grifola frondosa Species 0.000 title claims abstract description 75
- 235000007710 Grifola frondosa Nutrition 0.000 title claims abstract description 75
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 56
- 235000016213 coffee Nutrition 0.000 title claims description 33
- 235000013353 coffee beverage Nutrition 0.000 title claims description 33
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 235000013361 beverage Nutrition 0.000 claims abstract description 10
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 235000004252 protein component Nutrition 0.000 claims 1
- 240000007154 Coffea arabica Species 0.000 description 31
- 238000002156 mixing Methods 0.000 description 7
- 239000000284 extract Substances 0.000 description 6
- 230000002434 immunopotentiative effect Effects 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 3
- 229920002498 Beta-glucan Polymers 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000036449 good health Effects 0.000 description 3
- 229940075071 maitake extract Drugs 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000010635 coffee oil Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
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- 239000003960 organic solvent Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- -1 superoxide anions Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000222684 Grifola Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 102000000589 Interleukin-1 Human genes 0.000 description 1
- 108010002352 Interleukin-1 Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
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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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a coffee-based drink containing maitake mushroom and a method of making said coffee.
- maitake mushroom extract has been used in cancer prevention and treatment due to its believed ability to regulate effector cells such as macrophages, killer cells, T cells, NK cells, interleukin-1 and superoxide anions.
- Maitake is also rich in minerals (such as potassium, calcium, and magnesium), various vitamins (B2, D2 and Niacin), fibers and amino acids.
- the active constituent in maitake mushrooms associated with enhancing immune activity has been identified as the protein-bound polysaccharide compound, beta-glucan.
- Processes for producing maitake extract comprise numerous steps including extracting Grifola with hot water, concentrating the extract under reduced pressure, precipitating the concentrate with an organic solvent, dialyzing the precipitates to remove low molecular weight substances, and extracting impurities with a lipophilic organic solvent.
- Such processes are not necessarily appropriate for providing a large amount of health foods efficiently from limited resources because their purification steps are considerably complicated and the products can contain substances that inhibit the desired
- the present inventors have discovered that by combining ground dried maitake mushroom with traditional coffee, an average consumer can ingest a sufficient quantity of maitake beta glucan to maintain good health via its immunopotentiating activity by enjoying two cups a day of maitake coffee. [0010] Accordingly, one could replace their typical coffee with maitake coffee in their daily routine and avoid the need to supplement their usual diet in order to obtain the benefits of the maitake mushroom. Furthermore, the rich flavor and aroma of the maitake can enhance one's daily drinking pleasure.
- the present invention provides such a maitake coffee via a roasting and brewing method that uses both dried maitake along with any desired coffee beans. Additionally, the present invention further provides a coffee based beverage that has reduced bitterness and reduces acid stomach commonly associated with coffee consumption.
- a method of producing a beverage comprising (a) combining roasted, ground maitake mushroom together with roasted, ground coffee beans to provide a maitake-coffee mixture, and (b) brewing the maitake-coffee mixture.
- the method further comprises roasting of dried maitake mushroom, preferably whole dried maitake mushroom, followed by cooling the roasted maitake mushroom and grinding the cooled maitake mushroom, prior to the combining step (a).
- the dried maitake mushroom is preferably prepared in accordance with processes described in U.S. Patent 6,616,928, the contents of which are hereby in corporated by reference.
- the roasting of the dried maitake mushroom is performed at a temperature and for a time period sufficient to cause at least partial breakdown of cellulosic materials and proteins (such as enzymes) in the maitake mushroom, to enable extraction of active components (such as beta glucan) during brewing with hot water.
- active components such as beta glucan
- the maximum roasting temperature is preferably less than 500 0 F to avoid charring/burning of the exterior of the mushroom.
- the roasting time is preferably in a range of 10 to 20 minutes, beginning at a lower temperature and increasing temperature during the roasting period until the desired maximum temperature is reached.
- the maximum temperature is from 350 to 415°F, more preferably from 390 to 415 0 F.
- the roasting of the mushroom is performed for a period of approximately 15 minutes at a starting temperature of approximately 200 0 F, increasing to a final temperature of approximately 415°F by the end of the 15 minutes. If the roasting temperature is below 350 0 F, the dried maitake mushroom is insufficiently broken down to provide effective brewing and extraction. If the roasting temperature is above 415°F, charring of the exterior starts to occur, which can result in taste problems in the final maitake-coffee mixture.
- the roasted maitake mushroom is cooled after roasting and before grinding and mixing with coffee. After roasting and cooling, the maitake mushroom can be immediately mixed with the coffee or can be stored prior to mixing with the coffee.
- the roasted maitake mushroom is preferably cooled to a temperature less than 150 0 F, more preferably less than 100 0 F, most preferably to room temperature. The cooling can occur naturally or can be assisted with forced cool air or refrigeration if desired.
- the grinding is preferably performed such that the average size of ground maitake mushroom particles is no larger than 0.06125 in (1/16 th inch), preferably from 0.025-0.06125 in, most preferably about 0.03125 in, in order to provide the best blending of the coffee and maitake mushroom.
- Any type/roast of coffee beans can be used in the present method, including, but not limited to, French Roast, dark roast, Sumatran, Columbian, etc, as well as flavored coffees if desired, such as hazelnut, French vanilla, etc.
- the mixture is then brewed.
- brewing is performed using any home or institutional coffee brewing equipment, including, but not limited to, French press, American drip machines, espresso machines, etc..
- a beverage comprising a brewed mixture of roasted coffee and roasted maitake mushroom is provided.
- the combination of ground dried maitake mushroom with traditional coffee allows an average consumer to ingest a sufficient quantity of maitake beta gulcan to maintain good health via the immunopotentiating activity by enjoying two cups a day of maitake coffee.
- two cups of maitake coffee is approximately equal to one ounce of fresh (raw) maitake mushroom which is believed to be of sufficient quanitity to maintain good health.
- the present inventors have also surprisingly found that such a maitake coffee has reduced bitterness and reduces acid stomach, two detriments commonly associated with the consumption of coffee alone.
- the present invention provides a coffee based beverage with all of the benefits associated with maitake mushrooms, all of the benefits associated with coffee, but without the bitterness and acid stomach related to coffee, and without the need for consuming additional food/drink throughout the day in order to obtain the benefits as is the case with maitake extracts, teas and meals.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
A method of producing a beverage including: combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and brewing the maitake-coffee mixture; and a maitake-coffee beverage produced thereby.
Description
TITLE OF THE INVENTION
MAITAKE MUSHROOM COFFEE
BACKGROUND OF THE INVENTION FIELD OF THE INVENTION
[0001] The present invention relates to a coffee-based drink containing maitake mushroom and a method of making said coffee.
DESCRIPTION OF THE RELATED ART
[0002] "Maitake" {Grifola frondosa) is a mushroom, which has traditionally been ingested as a food in Japan, and has been proven to be safe to eat, and known to contain
immunopotentiating substances. The underground tubers from which maitake mushrooms arise have been used in traditional Chinese and Japanese medicine to enhance the immune system. Research has indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss. In addition, maitake mushroom can be ingested to aid digestion and stomach ailments by regulating the stomach and intestines.
[0003] Furthermore, maitake mushroom extract has been used in cancer prevention and treatment due to its believed ability to regulate effector cells such as macrophages, killer cells, T cells, NK cells, interleukin-1 and superoxide anions.
[0004] Maitake is also rich in minerals (such as potassium, calcium, and magnesium), various vitamins (B2, D2 and Niacin), fibers and amino acids. The active constituent in maitake mushrooms associated with enhancing immune activity has been identified as the protein-bound polysaccharide compound, beta-glucan.
[0005] Previously, one could enjoy the benefits of maitake mushroom by ingesting the maitake in supplement form (i.e., extracts), in teas made from dried maitake, and by merely eating the intact (raw) mushrooms.
[0006] Processes for producing maitake extract comprise numerous steps including extracting Grifola with hot water, concentrating the extract under reduced pressure, precipitating the concentrate with an organic solvent, dialyzing the precipitates to remove low molecular weight substances, and extracting impurities with a lipophilic organic solvent. Such processes are not necessarily appropriate for providing a large amount of health foods efficiently from limited resources because their purification steps are considerably complicated and the products can contain substances that inhibit the desired
immunopotentiating activity.
[0007] While preparing teas made from dried maitake or preparing meals including raw maitake is an alternative to using maitake extract, such preparation and ingestion would be in addition to one's daily routine and food/drink intake.
[0008] In view of the foregoing, the present inventors have discovered a way in which a person can consume enough maitake mushroom for obtaining the desired
immunopotentiating activity without the need to supplement one's average daily food/drink intake and without the need of complicated and costly extract techniques associated with the use of maitake extract.
SUMMARY OF THE INVENTION
[0009] The present inventors have discovered that by combining ground dried maitake mushroom with traditional coffee, an average consumer can ingest a sufficient quantity of maitake beta glucan to maintain good health via its immunopotentiating activity by enjoying two cups a day of maitake coffee.
[0010] Accordingly, one could replace their typical coffee with maitake coffee in their daily routine and avoid the need to supplement their usual diet in order to obtain the benefits of the maitake mushroom. Furthermore, the rich flavor and aroma of the maitake can enhance one's daily drinking pleasure.
[0011] The present invention provides such a maitake coffee via a roasting and brewing method that uses both dried maitake along with any desired coffee beans. Additionally, the present invention further provides a coffee based beverage that has reduced bitterness and reduces acid stomach commonly associated with coffee consumption.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0012] The present invention is further described in the following embodiments.
[0013] In a first embodiment of the present invention, a method of producing a beverage is provided, the method comprising (a) combining roasted, ground maitake mushroom together with roasted, ground coffee beans to provide a maitake-coffee mixture, and (b) brewing the maitake-coffee mixture. In preferred embodiments, the method further comprises roasting of dried maitake mushroom, preferably whole dried maitake mushroom, followed by cooling the roasted maitake mushroom and grinding the cooled maitake mushroom, prior to the combining step (a).
[0014] Roasting Dried Maitake Mushroom
[0015] The dried maitake mushroom is preferably prepared in accordance with processes described in U.S. Patent 6,616,928, the contents of which are hereby in corporated by reference. The roasting of the dried maitake mushroom is performed at a temperature and for a time period sufficient to cause at least partial breakdown of cellulosic materials and proteins (such as enzymes) in the maitake mushroom, to enable extraction of active components (such as beta glucan) during brewing with hot water. In roasting the maitake mushroom, it is
desirable to obtain roasting of the interior of the mushroom without burning or charring of the exterior. The maximum roasting temperature is preferably less than 500 0F to avoid charring/burning of the exterior of the mushroom. The roasting time is preferably in a range of 10 to 20 minutes, beginning at a lower temperature and increasing temperature during the roasting period until the desired maximum temperature is reached. Preferably, the maximum temperature is from 350 to 415°F, more preferably from 390 to 4150F. In a most preferred embodiment, the roasting of the mushroom is performed for a period of approximately 15 minutes at a starting temperature of approximately 2000F, increasing to a final temperature of approximately 415°F by the end of the 15 minutes. If the roasting temperature is below 3500F, the dried maitake mushroom is insufficiently broken down to provide effective brewing and extraction. If the roasting temperature is above 415°F, charring of the exterior starts to occur, which can result in taste problems in the final maitake-coffee mixture.
[0016] Cooling Roasted Maitake Mushroom
[0017] In order to provide better and easier grinding and handling, the roasted maitake mushroom is cooled after roasting and before grinding and mixing with coffee. After roasting and cooling, the maitake mushroom can be immediately mixed with the coffee or can be stored prior to mixing with the coffee. The roasted maitake mushroom is preferably cooled to a temperature less than 1500F, more preferably less than 1000F, most preferably to room temperature. The cooling can occur naturally or can be assisted with forced cool air or refrigeration if desired.
[0018] Grinding, Mixing Roasted Maitake with Coffee Beans
[0019] The grinding and mixing of the roasted and cooled maitake mushroom with coffee beans allows for the coffee oils to bond with the ground maitake mushroom. This is important for the brewing process because ground roasted maitake mushroom by itself tends to be hydrophobic, and thus very difficult to extract with hot water. By mixing the ground
maitake mushroom with the ground coffee, the bonding of the coffee oils with the ground maitake mushroom permits the brewing water to filter through and extract both the coffee and maitake mushroom more efficiently.
[0020] Furthermore, the grinding is preferably performed such that the average size of ground maitake mushroom particles is no larger than 0.06125 in (1/16th inch), preferably from 0.025-0.06125 in, most preferably about 0.03125 in, in order to provide the best blending of the coffee and maitake mushroom.
[0021] Any type/roast of coffee beans can be used in the present method, including, but not limited to, French Roast, dark roast, Sumatran, Columbian, etc, as well as flavored coffees if desired, such as hazelnut, French vanilla, etc.
[0022] There is no particular limitation as to how the grinding and/or mixing is performed.
[0023] Brewing Roasted Maitake Coffee Mixture
[0024] After preparation of the maitake mushroom-coffee mixture, the mixture is then brewed. There is no particular limitation as to how the brewing is performed, and can be performed using any home or institutional coffee brewing equipment, including, but not limited to, French press, American drip machines, espresso machines, etc..
[0025] In another embodiment of the present invention, a beverage obtained from the above- described process is provided.
[0026] In a further embodiment of the present invention, a beverage comprising a brewed mixture of roasted coffee and roasted maitake mushroom is provided.
[0027] In the present invention, the combination of ground dried maitake mushroom with traditional coffee allows an average consumer to ingest a sufficient quantity of maitake beta gulcan to maintain good health via the immunopotentiating activity by enjoying two cups a day of maitake coffee. Preferably, two cups of maitake coffee is approximately equal to one
ounce of fresh (raw) maitake mushroom which is believed to be of sufficient quanitity to maintain good health.
[0028] Furthermore, as the average consumer can replace their typical coffee with maitake coffee in their daily routine without sacrificing the desired benefits of the coffee, they can avoid the need to supplement their usual diet in order to obtain the benefits of the maitake mushroom. In addition, the rich flavor and aroma of the maitake can enhance the consumer's daily drinking pleasure.
[0029] The present inventors have also surprisingly found that such a maitake coffee has reduced bitterness and reduces acid stomach, two detriments commonly associated with the consumption of coffee alone.
[0030] Accordingly, the present invention provides a coffee based beverage with all of the benefits associated with maitake mushrooms, all of the benefits associated with coffee, but without the bitterness and acid stomach related to coffee, and without the need for consuming additional food/drink throughout the day in order to obtain the benefits as is the case with maitake extracts, teas and meals.
[0031] Obviously, numerous modifications and variations of the present invention are possible in light of the above teachings. It is therefore to be understood that within the scope of the appended claims, the invention may be practiced otherwise than as specifically described herein.
Claims
1. A method of producing a beverage comprising:
combining roasted, ground maitake mushroom with roasted, ground coffee beans to provide a maitake-coffee mixture, and
brewing the maitake-coffee mixture.
2. The method according to claim 1, further comprising, prior to the combining step, roasting of dried maitake mushroom for a time period and at a temperature sufficient to at least partially break down cellulosic components and protein components of the dried maitake mushroom to enable extracting through brewing.
3. The method according to claim 2, wherein the dried maitake mushroom is roasted for a time period of 10-20 minutes at temperatures up to a maximum of from 350-415°F.
4. The method according to claim 3, wherein the dried maitake mushroom is roasted for a time period of 10-20 minutes at temperatures up to a maximum of from 390-415°F.
5. The method according to claim 4, wherein the dried maitake mushroom is roasted for a time period of approximately 15 minutes beginning at a temperature of approximately 2000F, increasing to a temperature of 4150F at the end of the 15 minutes.
6. The method according to claim 2, further comprising cooling the roasted dried maitake mushroom to a temperature of 1500F or less, prior to the combining step.
7. The method according to claim 6, wherein the cooling is performed to a temperature of 1000F or less.
8. The method according to claim 7, wherein the cooling is performed to a temperature of room temperature.
9. The method according to claim 6, further comprising grinding the cooled roasted dried maitake mushroom prior to the combining step.
10. The method according to claim 9, wherein the grinding is performed such that the average size of ground maitake mushroom particles is no larger than 0.06125 in.
1 1. The method according to claim 10, wherein the grinding is performed such that the average size of ground maitake mushroom particles is approximately 0.03125.
12. A beverage produced by the method according to claim 1.
13. A beverage comprising a brewed liquid from brewing of a mixture of roasted, ground coffee and roasted, ground maitake mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13/388,222 US20120128856A1 (en) | 2009-07-31 | 2010-07-30 | Maitake mushroom coffee |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US23029009P | 2009-07-31 | 2009-07-31 | |
| US61/230,290 | 2009-07-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2011014729A1 true WO2011014729A1 (en) | 2011-02-03 |
Family
ID=43529710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US2010/043836 WO2011014729A1 (en) | 2009-07-31 | 2010-07-30 | Maitake mushroom coffee |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US20120128856A1 (en) |
| WO (1) | WO2011014729A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5843925A (en) * | 1981-09-09 | 1983-03-14 | Koujiyouen:Kk | Food and drink containing component of ganoderma lucidum karst. |
| JPH02182178A (en) * | 1989-01-09 | 1990-07-16 | Katsuo Odagawa | Preparation of 'shiitake' tea |
| US6419930B2 (en) * | 2000-05-12 | 2002-07-16 | Kirin Beer Kabushiki Kaisha | Pharmacological composition having blood pressure reductive activity |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62289159A (en) * | 1986-06-09 | 1987-12-16 | Shiga Pref Gov Seiyaku Kk | Powdered food of grifola frondosa s.f. gray |
| US6086933A (en) * | 1998-06-05 | 2000-07-11 | Rockstrom; Erik I. | Process for preparing dehydrated vegetable products |
| JP2000159682A (en) * | 1998-09-17 | 2000-06-13 | Kozo Niwa | Method of strengthening antitumor activity of crude drug, composition containing crude drug for strengthening antitumor activity, method of evaluating antitumor effectivity treated by crude drug and method of evaluating antitumor effectivity of crud drug |
| JP2001086954A (en) * | 1999-09-20 | 2001-04-03 | Yakult Honsha Co Ltd | Health drink or food |
| WO2005067581A2 (en) * | 2004-01-05 | 2005-07-28 | Functional Fungi, Llc | Functional substrates for growth of culinary and medicinal mushrooms |
| US20090220667A1 (en) * | 2008-03-03 | 2009-09-03 | Daniel Johnson | Herbal formulations and methods for supplementing caffeinated beverages |
-
2010
- 2010-07-30 US US13/388,222 patent/US20120128856A1/en not_active Abandoned
- 2010-07-30 WO PCT/US2010/043836 patent/WO2011014729A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5843925A (en) * | 1981-09-09 | 1983-03-14 | Koujiyouen:Kk | Food and drink containing component of ganoderma lucidum karst. |
| JPH02182178A (en) * | 1989-01-09 | 1990-07-16 | Katsuo Odagawa | Preparation of 'shiitake' tea |
| US6419930B2 (en) * | 2000-05-12 | 2002-07-16 | Kirin Beer Kabushiki Kaisha | Pharmacological composition having blood pressure reductive activity |
Non-Patent Citations (1)
| Title |
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| ANONYMOUS: "Reishi--Benetits and Side Effects", ZHION, Retrieved from the Internet <URL:http://www.zhion.com/herb/Reishi.html> * |
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| Publication number | Publication date |
|---|---|
| US20120128856A1 (en) | 2012-05-24 |
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