COFFEE SUBSTITUTE AND PRODUCTION METHOD THEREOF Russian patent published in 2017 - IPC A23F5/44 A23L2/39 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. Coffee substitute contains shelf fungus in an amount of 35.0–45.0 %, rosehips in amount 20.0–30.0 %, blood-red hawthorn berries in an amount of 20.0–30.0 %, common chicory roots in an amount of 5.0–13.5 %, black pepper fruits in amount of 0.5–1.0 %. Initial components quantities are expressed in terms of wt%. Coffee substitute is produced as follows. Recipe components are dried to moisture content of 6–8 %. Ground to particle size, ensuring passage through one millimetre sieve of not more than 70 %, and mixed. Components are extracted by sprinkling with liquid carbon dioxide in amount of supplied solvent from 1:8 to 1:16 to weight of raw material at temperature 23–30 °C and pressure 4.5–6.8 MPa for 30–60 minutes with subsequent sharp pressure reduction in extractor to atmospheric pressure. Obtained extraction cake is milled into particles, ensuring passage through sieve of woven wire gauze Nu 0.95, not less than 95 %.

EFFECT: group of inventions widens range of coffee beverages for a wide range of population, enables to produce a beverage with taste and flavour, close to natural coffee, having biologically valuable properties.

2 cl, 3 tbl, 2 ex