ALTERNATIVE COFFEE BEVERAGES

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.

Claims

1. A composition 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 comprises 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.

2. The composition of claim 1, wherein the plant-based formulation comprises 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.

3. The composition of claim 2, wherein the plant-based formulation comprises 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 1%-20% cinchona bark, between about 0.1%-5% dandelion, between about 0.1%-5% wormwood, between about 3.5%-5% w/w of guarana extract, 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.

4. The composition of claim 1, wherein the fermented fermentation substrate comprises residual fermentation microbial remains of one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactococcus lactis, Rhizopus oligosporus, Candida parapsilosis, and Pichia kluyveri.

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 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, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactococcus lactis, Rhizopus oligosporus, Candida parapsilosis, Pichia kluyveri, Leuconostoc mesenteroides, Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Gluconobacter spp., and Lachancea thermotolerans.

6. The composition of claim 1, wherein the fermented fermentation substrate comprises a fermentation liquid extract comprising water-soluble metabolites of the fermented fermentation substrate.

7. 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.

8. The composition of claim 3, wherein the chlorogenic acid is recombinant chlorogenic acid.

9. The composition of claim 3, wherein the malt extract is one or more of rice malt, oat malt, barley malt, corn malt, millet malt and coffee malt.

10. The composition of claim 3, wherein the ground sunflower is roasted.

11. The composition of claim 3, wherein the carob is roasted.

12. The composition of claim 2, wherein the plant-based formulation further comprises between about 6%-16% w/w of ground roasted fenugreek.

13. The composition of claim 2, wherein the plant-based formulation further comprising one or more of: between about 6%-16% w/w of ground fenugreek, between about 0.2%-1% w/w quinic acid, between about 4%-8% w/w of ground tomato flakes, between about 5%-11% 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.

14. The composition of claim 2, wherein the plant-based formulation further comprising 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.

15. The composition of claim 1, wherein the plant-based formulation has a median particle size in the range of 200-1500 micrometers.

16. 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.

17. The composition of claim 1, wherein the plant-based formulation comprises at least 5% by weight of melanoidins.

18. The composition of claim 1, wherein the plant-based formulation comprises chlorogenic acid at a concentration of at least 0.9% by weight.

19. The composition of claim 1, wherein the composition is sealed within one or more of: a foil package, a water-permeable bag, ajar or a canister.

20. 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-; 1H-Pyrrole, 1-(2-furanylmethyl)-; 1H-Pyrrole, 1-methyl-; 1H-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-1-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, 1-(1H-pyrrol-2-yl)-; Ethanone, 1-(1-methyl-1H-pyrrol-2-yl)-; Ethanone, 1-(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; 1H-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-.

21. A composition configured to form a coffee-like beverage, the composition comprising: a mixture of a plant-based formulation that is unfermented and a fermented fermentation substrate, wherein the plant-based formulation comprises: 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 comprises 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 comprises one or both of a fermentation solid and/or a fermentation liquid extract of the fermented fermentation substrate and comprises residual fermentation microbial remains of one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactococcus lactis, Rhizopus oligosporus, Candida parapsilosis, and Pichia kluyveri.

22.-33. (canceled)

34. A method of forming a coffee-like beverage, the method comprising: preparing an unfermented plant-based formulation by 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 to form a fermented fermentation substrate; combining the unfermented plant-based formulation with the 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.

35.-63. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0068] 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:

[0069] FIG. 1 schematically illustrates the components of the coffee substitute beverage as described herein.

[0070] FIG. 2 schematically illustrates one example of a method of forming a coffee substitute beverage as described herein.

DETAILED DESCRIPTION

[0071] 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 formula), 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 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 components may be added.

[0072] The plant-based formula may particularly include 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, 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.

[0073] 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 1%-70%, between about 1%-75%, between about 1%-65%, between about 1%-60%, between about 1%-55%, between about 1%-50%, etc.). The fermented fermentation substrate may comprises 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.

[0074] 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-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-; 1H-Pyrrole, 1-(2-furanylmethyl)-; 1H-Pyrrole, 1-methyl-; 1H-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-1-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, 1-(1H-pyrrol-2-yl)-; Ethanone, 1-(1-methyl-1H-pyrrol-2-yl)-; Ethanone, 1-(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; 1H-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- etc.

[0075] 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.

[0076] 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 comprises 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, and/or organic acids including but not limited to chlorogenic acid (CGA), citric, malic, tartaric, fumaric, valeric, butyric, formic and propionic acids.

[0077] The fermented fermentation substrate may include residual fermentation microbial remains of one or more of: Pichia fermentans, Pichia guilliermondii, Torulaspora delbrueckii, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactococcus lactis, Rhizopus oligosporus, Candida parapsilosis, and Pichia kluyveri. The fermented fermentation substrate may comprises 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, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactococcus lactis, Rhizopus oligosporus, Candida pxarapsilosis, Pichia kluyveri, Leuconostoc mesenieroides, Lactobacillus paracasei, Lactobacilius acidophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Acetobacter spp., Gluconobacter spp., and Lachancea thermotolerans.

[0078] 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%-1%), Caramel 240 L Millet Malt (between 0%-12%), Pale Corn malt 180 (between 0%-5%), Roasted Carob (between 0%-8%), Roasted Grapeseeds (between 2%-18%), 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-1-methylpyrrole undiluted, 2,3 pentanedione, linalool undiluted, 4 ethylguaiacol, 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.

[0079] 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 plant-based formulation) 203. The plant-based fermentation substrate may be combined with one or more microorganism strains or a consortium of microorganisms.

[0080] Optionally the fermented fermentation substrate 205 may be divided up into solid (fermentation solids) and liquid (e.g., fermentation extract).

[0081] 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.

[0082] 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 comprises 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 1%-20% cinchona bark, between about 0.1%-5% dandelion, between about 0.1%-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.

Example 1. Hot Brew Coffee Substitute Beverage Production

[0083] This example describes a mixture of plant-based ingredients, fermented plant-based 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.

[0084] 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

[0085] Plant-based ingredients were mixed as described in Table 1. Some ingredients were roasted prior to addition to the mixture. For this procedure, 200 g 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.

[0086] 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-US-00001 TABLE 1 Percentage (%) of ingredient in plant-based Ingredients formula Chicory 29.27 Sunflower Seeds 11.98 Lentils 15.63 Millet Malt 10.42 Guarana extract 4.63 Carob 4.17 Chlorogenic acid (CGA) 0.99 Tomato flakes 4.79 Quinic acid 0.42 Pumpkin seeds 5.21 Fenugreek 8.33 Yeast 1.56

Step 1.2: Fermentation Processing and Post-Processing

[0087] 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 1%% v/v. Fermentation was carried out for 48 hours at a constant temperature of 30 degrees C.

[0088] 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).

[0089] 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.

[0090] 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 100 g formula. The liquid fermentation output was used at 0.5-1.25% w/w in the formula.

Step 1.3; Addition of Chemical Compounds.

[0091] 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 93.7 g of base formula, 2.42 g 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.

[0092] Optionally, one or more additional materials (e.g., flavorants, colorants, fortifying compositions, etc.) may be added 205.

[0093] 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

[0094] 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.

[0095] 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 1=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

[0096] 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.

[0097] 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

[0098] 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.

TABLE-US-00002 TABLE 2 Base formula to create a cold brew substitute beverage Percentage (%) of ingredient in plant-based Ingredients formula Chicory 29.73 Sunflower Seeds 6.87 Lentils 21.10 Caramel 240 L Millet Malt 7.33 Fenugreek 13.92 Guarana extract 4.12 Juniper berries 0.32 Pale Corn malt 6.42 Carob 10.08 Malic Acid 0.09 Natural flavors blend 2.46 TOTAL 100.00

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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.

[0103] The dry fermentation solid phase was supplemented in the mixture of plant based ingredients at 3-20% in a 100 g 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

[0104] A flavor blend was prepared using natural flavors and pure natural flavor compounds as shown in Table 2. For every 93.7 g of base formula, 2.42 g 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.

[0105] A flavor blend was mixed using natural flavors and pure natural flavor compounds in ratios discussed as in step 2.1. For every 97.6 g of base formula, 2.40 g 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

[0106] 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

[0107] 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 18 hours at 4 degrees C.

[0108] Cold brewed coffee substitute beverage is optionally prepared by the vacuum based 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

[0109] Cold brewed coffee described in Step 2.5 is filtered. After 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.

[0110] 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.

[0111] 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

[0112] 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.

Example 3. Development of a Base Formula of Plant-Derived Ingredients Yields Brewed Coffee Substitute Beverage with 80% Similarity to Brewed Coffee

[0113] 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.

[0114] 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 1=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.

[0115] 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.

TABLE-US-00003 TABLE 3 Similarity to brewed Qualitative Number Ingredients coffee impressions 1 chicory + dandelion + sunflower 7 n/a seeds 2 malted barley + roasted barley + 8 Roasted, James brown rice + oat malt + not burnt; lentils, + dandelion root + roasted fruity; carob, + chicory + mango + orange tea-like peel, + reichi mushroom + pumpkin seeds + strawberry + grape seeds + ground cinnamon

Example 4. Carob Fermented with Yeast Yields Solid and Liquid Material with Fruit-Like Flavor Characteristics

[0116] 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.

[0117] 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.

[0118] 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.

[0119] Taste testers observed that the fermentation outputs expressed a variety of fruit-like flavor characteristics.

TABLE-US-00004 TABLE 4 Sample Perceived Yeast strain type aroma Perceived flavor Pichia kluyveri Solid Grape, sweet Very sour, grape, sweet, like a blueberry sourpatch, blueberry, blackberry Pichia Solid Prune, figs Sour, prune juice, medicinal, fermentans prune sweetness Candida Solid Black tea strong tea, iced tea, lemon, parapsilosis like a strong Lipton iced green tea Saccharomyces Solid Grape, Intensely bitter, fermented, cerevisiae cherry soda like pre-made beer, yeasty Saccharomyces Liquid Fermented, Sweet, watery, lemon, pear cerevisiae peach, prune Candida Liquid n/a Watery, lemon, ginger, tea- parapsilosis like Pichia kluyveri Liquid Peach, Cranberry, watery, nice cherry juice acidity at the end Pichia Liquid Fruity Loquat, dark fruit, fermentans ripe Torula Liquid More n/a spora carob flavor

Example 5. Addition of Fermented Material to Plant Base Formula or Resulting Beverage Improves Flavor of Beverage

[0120] 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.

[0121] 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+corn 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.

TABLE-US-00005 TABLE 5 V4.16 + 0.25% Carob - Pichia V6.0+ (liquid) + V6.0 + 1% 1.25% 0.5% Coffee Coffee V6.0 + 1% V4.11 + V4.16 + Coffee- pulp - pulp - Carob - 1% Carob - 1% Carob - pulp - Pichia Pichia Pichia Sensory Pichia Pichia Pichia kluyveri fermentans fermentans notes (liquid) (liquid) (liquid) (liquid) (liquid) (liquid) Aroma Sweet, n/a Better Aroma is dark, roasted Caramel, roasted, flavor and and similar to coffee; golden burnt; aroma than syrup, the samples green apple without note, aroma fermentation; is closest to darker; coffee however unable to pinpoint to Flavor sweet, n/a the fruit great acidity and flavor; Caramel, under flavor has some more umami golden extracted flavor which can be syrup, nice with flavor reduced clean finish, of juniper, under good extracted, mouthfeel sour, better acidity on this one, green apple note (tart) more like malic acid

[0122] 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.

TABLE-US-00006 TABLE 6 V3.0 + 20% V3.0 + 20% V4.13 + 10% V6.6 + Flavors + Coffee pulp Coffee pulp Coffee pulp 4% Carob (Pichia spp) (Torulaspora spp) (Pichia spp.) (Pichia spp. ) Aroma Fruity, veggie, Fruity-caramelize Tropical fruit closer to Stumpton balanced, notes. More than aromas (same as in aroma, acidity, chocolate, plant Pichia (this time) flavor) sweetness bitterness; most similar to specialty coffee Flavor It's fruity, more Too sour, Candied Rich milk watery; kombucha, Grapefruit, chocolate, almost fermented, old papaya, kiwi, lot like choc milk, some peach baby food; of fruit, complex bitter elements, nice acidity, nutty, richness and more agave syrup, chocolate, dense (dark complex sweetness, fruitiness, acidity is chocolate), good juicy, grape soda, too much; acidity similar to like sweet tea, not a complex, smooth, Ethiopian/Kenyan ton of flavor notes, creamy, clean a bit coffees just an enjoyable astringent. mouth drink; similar acidity drying, bitter, upfront, not as good, smooth punchy that fades quickly, depleting, some bitter lingering finish; lemon juice acidity

Example 6: Roasting Temperature of Sunflower Seeds Affects Aroma of Resulting Brewed Beverage

[0123] 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.

TABLE-US-00007 TABLE 7 Ingredient V4.10 V4.11 V6.5 Chicory + Lentils + Millet malt + 90.8% w/w 90.8% w/w 89.2% w/w Fenugreek seeds + guarana extract + juniper berries + corn malt + tomato flakes + pumpkin seeds + tomato flakes + quinic acid + CGA Sunflower Seeds light roast 8.1% w/w 0 0 Sunflower Seeds medium roast 8.1% w/w 0 Sunflower Seeds dark roast 0 0 10.8% w/w Natural coffee + chocolate flavors 1.1% w/w 1.1% w/w 0 Tasting notes Aroma: Aroma: some slightly more fenugreek, top burnt aromatic darker brew than notes are not as notes vs. V4.10 the other; burnt, strong; Flavor: (woody); flavor beef broth, corn; tastes stale, is more dark, still pretty sweet; oxidized roasted, and more neutral balanced; slightly flavor vs less acidic than v6.3.2.3; still 4.10; but gives the definitely tilting roastiness more towards without all the coffee . . . Didn't added flavors; work in espresso, control: woody, too bitter, nutty, carob, nutty; medicinal same sweetness; has more carob flavor

Example 7. Inclusion of Natural-Fermented Coffee Pulp in Alternative Coffee Product and its Sensory Enhancement

[0124] 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.

[0125] 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 300 mL Erlenmeyer flasks with distilled water. The system was incubated overnight at room temperature.

[0126] 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.

[0127] 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.

[0128] 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 1=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.

[0129] 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.

TABLE-US-00008 TABLE 8 Sensory evaluation of different natural-fermented coffee pulp products in a coffee substitute beverage: Dried before Dried after Sample Phase fermentation fermentation Aroma Flavor 1 Liquid No No Pretty bad. Too Stale, ripped, stale, too ripped, veggie. too veggie. 2 Liquid Yes No More floral notes The pulp balanced than control. the malty notes. Intense roasted There's still a stale notes.. note. 3 Solid No No The pulp It has a coffee-like diminished the note but it's still stale aroma note a too veggie. lot. Still stale. 4 Solid Yes No It's too roasted. It has even more sweet, roasted and bitter notes than coffee. The coffee- like note is there. 5 Solid No Yes There's a clear It's flavor has a coffee-like note. particular coffee It's less roasted. bitterness. Almost Good sweet. It has not stale. extra floral and chocolate aroma notes than control. 6 Liquid No No Roasted, medium Medium roast and (Control) sourness, barley. bitterness. Pretty malty.

Example 8. Fermentation of De-Pitted Coffee Cherry Fruits with Microbial Strains Yields Beverage with Coffee-Like Flavors

[0130] 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.

[0131] 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.

[0132] 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.

[0133] 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.

TABLE-US-00009 TABLE 9 Yeast strains used in fermentation of de-pitted coffee cherry fruits Strains Aroma flavor Pichia fermentans fruity grape fig dark fruits Torulaspora delbrueckii sweet bitter, fruity, fermented Saccharomyces cerevisiae beer like malty notes, sweet, fermented Lactobacillus plantarum sweet, base flavor, muy bitter roasted Lactococcus lactis tart tart, citric acidic Defined poly culture (Pichia Off notes Off notes fermentans, Saccharomyces cerevisiae and Torulaspora delbrueck) Rhizopus oligosporus Off notes Off notes Coffee pulp (control) Black tea Dry like sweet

[0134] 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

[0135] 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.

[0136] 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.

[0137] Four bacteria and yeast strains were obtained and grown in basic YPD media for 4 days at 27 degrees C. The cultures, pelletized and resuspended in water to obtain a starter inoculum. The starter inoculum was added to the synthetic sugar-containing plant-based medium described above (Table 10). For comparison, the negative control condition did not receive microbial inoculum.

[0138] 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-US-00010 TABLE 10 Sensory characterization of coffee pulp fermentations supplemented with sugars. Strains Aroma flavor Pichia fermentans Smokey alcohol Base, smoke veggie savory Torulaspora Oily, fatty, Off notes delbrueckii caramellic Saccharomyces Off notes Off notes cerevisiae Lactobacillus Malt Malty, base, plantarum non alcoholic beer, acidic Pichia fermentans, Off notes Off notes Torulaspora delbrueckii and Saccharomyces cerevisiae Control n/a n/a

Example 10. Fenugreek Enhances Fermentation Products by Increasing Microbial Growth and Allowing Deposition of Flavor Components on a Solid Substrate

[0139] 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.

[0140] 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 plant based ingredients, coffee substitute beverages prepared, and sensory evaluations conducted as described in Example 7.

[0141] Taste testers noted significant differences and positive flavor attributes in all of the conditions tested.

TABLE-US-00011 TABLE 11 Sensory evaluation of fermented fenugreek in a coffee substitute beverage Strains Aroma Flavor State Pichia Sweet- Sweet-delicate solid fermentans delicate nippy Torulaspora Herby, Mellow- solid delbrueckii spicy delicate Saccharomyces Fruity- Sour-tart solid cerevisiae citrus Bitter Control Dry, Spicy, sweet, solid spicy nutty, burned brown sugar

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

[0142] 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.

[0143] 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.

[0144] As the fermentation progressed, microbial biomass increased, gas evolution was observed, and the broth developed characteristic aromas.

[0145] 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).

TABLE-US-00012 TABLE 12 Sensory, brix and pH evaluation of fermented carob and coffee cherries medium with a variety of yeasts. Aroma Flavor Aroma & Flavor Strains (liquid) (liquid) (solid) (solid) Pichia Prune Sour, Fermented Sweet fermentans figs prune peach Watery sweetness Lemon Ginger tea Torulaspora Off Dark n/a n/a delbrueckii notes fruity Candida Off Strong n/a Low flavor parapsilosis notes tea, sweet tea, lemon, green tea Saccharomyces Low, Intensely Sweet watery cerevisiae grape, bitter fermented cherry Fermented soda Pre-made beer yeasty Pichia kluyveri Grape Grape Peach Cranberry sweet Sweet cherry Nice Blueberry acidity at sour patch the end berries- like Control (no Herbal Very n/a n/a fermentation) and tea sweet like

Example 12. Carob and Amended Organic Compounds as Precursors Enhances Pichia and Torulaspora Fermentation Products by Increasing Microbial Growth and Allowing Deposition of Flavor Components on Solid Substrate

[0146] 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.

[0147] 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 300 mg caffeine or 81.2 mg 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.

[0148] As the fermentation progressed, microbial biomass increased, gas evolution was observed, and the broth developed characteristic aromas.

[0149] 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.

TABLE-US-00013 TABLE 13 Sensory characterization of carob ferments supplemented with precursors. Fermentable substrate + Aroma Flavor Strains precursor (liquid) (liquid) Pichia caffeine Fruity Tea like, fermentans herbal dark fruit Torulaspora caffeine Berry like Tea rose delbrueckii flowery Saccharomyces caffeine Nutty, Fermented, cerevisiae woody, mellow, bready acidic Pichia Caffeic acid Berry like Apple fermentans apricot Torulaspora Caffeic acid citrus lemon delbrueckii Saccharomyces Caffeic acid Nutty, Fermented, cerevisiae woody, acidic bready Control No precursors Herbal and sweet added tea like

Example 13. Coffee Pulp Fermented with Lactobacillus plantarum Yielded High Acidity in the Liquid Phase

[0150] 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.

[0151] 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.

[0152] 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).

TABLE-US-00014 TABLE 14 Sensory evaluation of acidified samples by Lactobacillus species Fermentable Aroma Flavor Strains substrate (liquid) (liquid) Lactobacillus de-pitted Nutty, Sour plantarum coffee cherry amine, Bitter woody, High bready and acidity vegetable- like Lactobacillus carob Waxy Citrus, plantarum orange, lemon

Example 14. A Method for Drying Fermentation Solids for Incorporation in Hot Brew Coffee Substitute Beverage Product

[0153] 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

[0154] A method of detecting organisms used in the production of the invention is described.

[0155] 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.

[0156] 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 2 ml screw-top vial containing a mixture of 0.5 mm and 0.1 mm zirconium beads and 500 ul 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.

[0157] 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

[0158] 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 setting1. 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.

Example 17. Fast Vacuum Based Method of Making Cold Brew Coffee Substitute Beverage

[0159] 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 extract 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

[0160] 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

[0161] 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 he aroma and flavor of cold brew beverages prepared as described in Example 16 following the corresponding addition of these flavor combinations.

[0162] 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.

TABLE-US-00015 TABLE 15 Flavor combination using pure chemical compounds Flavor compounds CC Guaiacol + furanone + 2-furfurylthiol + Beta-damascenone + Phenylacetaldehyde CC10 Guaiacol + furanone + 2-furfurylthiol + 3-mercapto-3-methylbutylformate + 4-ethylguaiacol + 4-vinylguaiacol + Beta- damascenone + Phenylacetaldehyde + 2,3-butanedione

[0163] Furanone=4-hydroxy-2,5-dimethyl-3(2H)-furanone

TABLE-US-00016 TABLE 16 Combination of natural flavors and Compound coffee's flavor combination Flavor combination Formula (percentages w/w) Brewing method Aroma/Flavor v3.0 1% Natural flavors Traditional, 18 hours Aroma: Maple, Sweet; (coffee, maple) Flavor: chocolate, caramel, peanut, sunflower, spicy v3.5F + 10% F1.0: 0.88% Natural Traditional, 18 hours roasted, chocolate, very Coffee pulp- flavors (coffee, nutty Pichia + F1.0 chocolate) + 11.8% CC V3.8.1 +10% F1.0: 0.88% Natural FrankOne more chocolate notes, Coffee pulp- flavors (coffee, sulfur; The aroma was very Pichia + F1.0 chocolate) + 11.8% CC faint. A fruity sweetness which then faded into a more nutty chocolate or almost like opening a bag of chocolate covered almonds. V3.9 + 10% F1.0: 0.88% Natural FrankOne Furanone, Brownie, best; Coffee pulp- flavors (coffee, Strong Honey, burnt flavor Pichia + F1.0 chocolate) + 11.8% CC V4.11 +10% F1.0: 0.88% Natural FrankOne Aroma is more caramel/ Coffee pulp- flavors (coffee, chocolate; better richer Pichia + F1.0 chocolate) + 11.8% CC flavor than 4.13 Hop water-brings all the elements of beer--without alcohol-reminiscent of coffee and Refreshing, a little malty (barley almost), almost no acidity and fruit; Little more chocolate, richer, more intense, light and delicate; More buckwheat, green tea, cereals, can drink a ton of it V1.5.2 F3.0: 1% Natural Traditional, 18 hours Really nice chocolate flavors (Chocolate + aroma, smells like Coffee) + 1.42% caramel, super strong Compound flavor C10 vanilla, sweet cracker like notes V1.6.2 F3.0: 1% Natural Traditional, 18 hours Black Cherry, Root Beer, flavors (Chocolate + Cola, Dark Chocolate, nice Coffee) + 1.42% Compound flavor C10 V1.6.2 F4.0: 1% Natural Traditional, 18 hours Chocolate milk, strawberry flavors (Fruity + fresh, strawberry licorice, Chocolate) + 1.63% artificial strawberry, sweet Compound Flavor C10 acidity to nose, fruitiness

[0164] 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.

[0165] 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.

[0166] 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.

[0167] 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 /.

[0168] 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.

[0169] 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.

[0170] 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.

[0171] 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.

[0172] 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.

[0173] 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.