Abstract: The caffeine stimulation inhibitor that inhibits stimulation by combining the use of theanine extracted from tea leaves and/or a substance having theanine for its major active ingredient which is produced by extracting tea leaves with a solvent such as water, hot water or ethanol, chemical synthesis, microbial fermentation or plant tissue culturing. These active ingredients are able to inhibit the stimulatory action of caffeine without degrading the quality, such as the flavor and aroma, of caffeine-containing beverages and foods, allowing persons hypersensitive to caffeine to consume caffeine-containing beverages and foods without worry over its effects.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a hydrolyzed vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the film forming agent. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: A natural coffee substitute and process for preparing same are provided herein. It comprises dry roasted artichoke comprising 75% to 25% by weight Jerusalem artichoke (Heliauthus tuberosus N.O. composite) and correspondingly 25% to 75% by weight Chinese artichoke [Stockys Sieboldii; Chinese native name "T Sanyungtzu"; Japanese native name "Chorogi"]. The artichoke coffee substitute is not cancer forming or causing, has good coloring, and blends with many other foods. It can be added to other foods which may be baked or cooked in any style. The artichoke coffee substitute will keep well if stored properly. It has no oils that would make it costly to produce. Nothing need be added for any reason. It is not habit forming and is not in any way injurious to health.

Abstract: Roasted coffee beans, roasted beans or roasted cereals are extracted with a cyclic dextrin-containing liquid and/or this extract is dried to obtain an instant beverage. According to this process, valuable components of roasted coffee beans or the like are effectively extracted by the cyclic dextrin-containing liquid, and extracted soluble and aromatic components are effectively protected by the cyclic dextrin when the extract is dried to form an instant beverage. The obtained instant beverage such as instant coffee has excellent fragrance and flavor.

Abstract: A method of preparing roasted citrus fruit peel which comprises extracting the roasted peel with aqueous ethanol, removing the aqueous ethanol from the peel and roasting the thus treated peel. The aqueous ethanol may be recovered for use as an alcoholic beverage. The treated peel is useful in preparing a substitute for coffee or tea by extracting the treated peel with water.

Abstract: Tea leaves are extracted with a cyclic dextrin-containing liquid and this extract is dried to obtain an instant beverage. According to this process, valuable components of tea leaves or the like are effectively extracted by the cyclic dextrin-containing liquid, and extracted soluble and aromatic components are effectively protected by the cyclic dextrin when the extract is dried to form an instant beverage. The obtained instant beverage such as instant tea has excellent fragrance and flavor.

Abstract: Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.

Abstract: A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently with an extraction liquid which enters an inlet cell and is withdrawn in batches from an outlet cell characterized in that the outlet cell and each succeeding alternate cell contains more coffee than any one of their respective adjacent cells and during or after each draw-off the pair of cells containing the most exhausted vegetable material is disconnected from the system for discharge and reloading, and after each draw-off a pair of cells with fresh loads of coffee and coffee substitute is added to the system so that the outlet cell is the second in series and contains the majority of coffee of the pair, the amount of soluble solids in each draw-off being approximately twice the amount drawn off in a standard process.

Abstract: A granular product to be used for brewing a high yield, coffee tasting beverage, formed of coffee flavored extract from pulverized roast and ground coffee impregnated into and coated onto edible nut shell particles, utilizing only a fraction of roast and ground coffee of that normally necessary to produce comparable beverage yields. A process to make such product by mixing an aqueous pulverized roast and ground coffee into and onto nut shell particles and drying such, effecting a stable granular material with the appearance of conventional roast and ground coffee and with the capacity for brewing a coffee tasting beverage while at least doubling the cup yield per unit weight of roast and ground coffee used.

Abstract: A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process involves removing most of the oil from green soybeans, crushing the green soybeans, grinding the crushed green soybeans, and thereafter roasting the same.

Abstract: A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110.degree.-200.degree. C. for up to about 30-60 minutes, followed by cooling and drying the resulting pressure-cooked whey solids. The resulting processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee.

Abstract: Brewing problems associated with roasted and ground coffee and wheat compositions are eliminated by employing a roasting time for the wheat component of between 40 and 90 minutes. The roasted wheat is then combined with roasted coffee either before or after grinding.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## Wherein R is hydrogen, an alkyl group having 1 or 2 carbon atoms, or an alkenyl group having 2 or 3 carbon atoms, provided the sum of the carbon atoms of the substituent groups does not exceed 3.

Abstract: Coffee-like beverages are prepared by brewing a composition containing on a weight basis from 40 to 60% roasted coffee, 35 to 55% roasted and comminuted wheat and from 3 to 6% hydrolyzed starch material having a D.E. of from 5 to 19.

Abstract: A strong, molasses-type flavor associated with cereal-based coffee-like beverages is eliminated by agglomeration therewith of a minor portion of roasted carob powder.

Abstract: The outer zone or cortex of carrot root, separated from the central zone of wood and pith, is subdivided and roasted, providing a material useful for brewing a beverage simulating coffee and devoid, even when brewed, of identifiable carrot odor.

Abstract: A dry base to be processed in the manner of coffee to produce a coffee-like beverage is produced by coating cereal grain with a liquid extract of carrots and/or parsnips at an elevated temperature. Ground red corn may be added to the coated grain and then the product is roasted.

Abstract: An instant coffee substitute is prepared from roasted soybeans. Soybeans are preheated until their interiors are at near roasting temperatures. The interiors of the preheated soybeans are maintained at roasting temperatures for an extended time to over-roast the soybeans. The roasted soybeans are the ground, extracted and filtered as necessary. After filtering, the extract is dried and later may be reconstituted. The product has the color, flavor and aroma of coffee, without any noticeable soy aroma or flavor.