Provided is a method to prepare a protein food product based on solid state fermentation, which includes the steps of preparing a sterilized substrate comprising a grain such as rice or quinoa and a plant protein concentrate or isolate such as pea protein, inoculating the sterilized substrate with a filamentous fungal culture such as Morchella esculenta culture, and culturing the filamentous fungal culture in the substrate, resulting in a myceliated substrate that has texture more similar to meat and/or improved flavor and aroma when cooked as compared to control substrate (e.g., unmyceliated). Similarity in texture to cooked meat includes increased spring and cohesiveness on chewing, and also where the protein food product, and the improved flavor includes increased savory and umami and decreased bitterness and improved aroma includes decreased pea or beany aroma. Also provided are protein food products made by the methods provided and food compositions, for example, meat analog products, made using the methods and compositions provided.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

Coffee beans having an increased flavor component, a method for increasing a flavor component in coffee beans, and a method for evaluating coffee beans are provided. A fatty acid methyl ester content of coffee beans is increased.

Disclosed are novel processing methods for green coffee beans, whole hemp plant, and L-theanine. The processing methods for the coffee beans and hemp plants are very similar. The coffee bean and hemp compositions formed are mixed together with L-theanine.

Disclosed are novel processing methods for green coffee beans, whole hemp plant, and L-theanine. The processing methods for the coffee beans and hemp plants are very similar. The coffee bean and hemp compositions formed are mixed together with L-theanine.

The present invention relates to improved compositions comprising CGA(s).

The present invention relates to improved compositions comprising CGA(s).

A coffee bean roasting machine includes a roast chamber for accommodating coffee beans, a hot blast device for supplying hot or cool air to the roast chamber, and a collection chamber for collecting the outer skins of coffee beans. The collection chamber is in communication with the roast chamber and the bottom of the roast chamber includes a first bean outlet where a chamber door is set for open and close. Coffee beans can be easily taken out from the coffee bean roasting machine, without lifting up the whole roasting machine and tipping it over.

A coffee bean roasting machine includes a roast chamber for accommodating coffee beans, a hot blast device for supplying hot or cool air to the roast chamber, and a collection chamber for collecting the outer skins of coffee beans. The collection chamber is in communication with the roast chamber and the bottom of the roast chamber includes a first bean outlet where a chamber door is set for open and close. Coffee beans can be easily taken out from the coffee bean roasting machine, without lifting up the whole roasting machine and tipping it over.

Embodiments disclose herein an enhanced form of coffee which is infused with herbal supplements to promote health and fitness to the consumer. The proposed methodology involves adding the supplement product in any form and dissolved in water and/or solvent with or without heat. A determined supplement serving amount is added to a mixing container adding the appropriate water and/or solvent appropriate to 100% coffee bean absorption and providing heat if necessary. Once required output is achieved the herbal supplements are combined with processed green coffee beans or left for absorption for maximum output and taste.