• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
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  • 法律状态
  • 优先权
    • 专利摘要:
    According to the method for producing Maca-enriched coffee, the fully roasted coffee beans are sprayed with Maca powder dissolved in ethanol in a hot state of the coffee beans while they are being turned over. The ethanol evaporates and the coffee beans are left behind with an all-round glossy layer of maca extract. The coffee beans are then brewable in a conventional manner to a coffee beverage. The roasted coffee beans thus produced are therefore impregnated with an ethanol solution of maca powder, the ethanol solution being reduced by evaporation and the coffee beans coated with the maca extract on all sides. The maca extract forms a shiny surface on them. These coated coffee beans can be ground as usual and used for brewing a maca-containing coffee beverage according to known brewing methods.
    公开号:CH712713A2
    申请号:CH00916/16
    申请日:2016-07-18
    公开日:2018-01-31
    发明作者:Hubli Bruno
    申请人:Hubli Bruno；
    IPC主号:
    专利说明:

    Description: This invention relates to a particular coffee which takes advantage of the properties of the maca tubers, and to a process for its production.
    It is generally known that the caffeine in coffee produces a stimulating and keeping you awake. The following explanations come from www.Koffein.com, an informative German website on the subject of caffeine: Caffeine acts on the central nervous system, causing heart activity to increase and pulse and blood pressure to be increased. Taking caffeine increases the drive, mood, attention and ability to concentrate. In addition, the memory capacity of the brain is increased and symptoms of fatigue are eliminated. Caffeine can have a positive effect, especially in phases when increased concentration is required. With regular consumption, the body gets used to caffeine and the effect wears off. Withdrawal symptoms can occur, accompanied by a headache. However, caffeine can not only increase the performance of the human brain, but also physical performance when exercising. For this reason, caffeine is on the doping list of many sports. Performance increases are achieved in particular through the stronger activity of the heart.
    Another natural substance with significant effects on the human body is Maca (Lepidium meyenii). According to statements by the Health Institute Germany, an independent group of freelance authors and experts, who publishes articles on the topics of salutogenesis, i.e. health promotion, and in doing so illuminates applications from conventional medicine as well as from naturopathy and homeopathy, Maca is one Plant similar to garden cress, which is native to the Andes of Peru. Its bulbous root has been highly valued by the Incas for over 2000 years due to its numerous nutrients and vital substances. To this day, only married couples are allowed to eat maca in many villages in the Andes. Because the tubers have been a strong aphrodisiac here for centuries.
    Clinical studies in South America, China and the USA showed that the maca root is actually an increase in sexual desire, orgasm and sperm production. A systematic study of the aphrodisiac properties of maca in the Urology journal from April 2000 by a Chinese researcher reports on the effects of maca on the sexual behavior of mice. The result of this investigation was surprising: the mice fed with Maca were sexually about 3 times as "active" as the normal fed comparison mice. In addition, mice with erectile dysfunction showed significant improvement in symptoms. And amazing results were also shown in humans. Peruvian scientist Gustavo Gonzales, for example, gave maca to twelve men between the ages of 20 and 40 for three months and then examined their fertility (fertility). After just two weeks he was able to determine an average doubling of the sperm count. His Peruvian colleague, the emeritus neurologist Dr. Fernando Cabieses.
    Nevertheless: "Maca is not a" natural "Viagra", as the biologist Karla Vega Vargas from the University of Cayetano Heredia in Lima emphasizes. "Because Viagra is a vasodilator that causes an erection to develop half an hour after taking it, through a chemical process," she says. Dr. Fernando Cabiese made it clear that maca generally has a vitalizing effect on the human body. In addition to this energizing effect, Maca also has a balancing effect on the nerves and the human hormone balance: This counteracts tiredness, exhaustion, stress and even depression. This makes you feel more relaxed, fitter and physically and mentally more resilient. Maca has so much more to offer than just an aphrodisiac effect. Since the plant is grown at altitudes of up to 4400 meters, it is exposed to extreme climatic conditions: In the high altitudes of the Andes, the temperatures fluctuate very strongly. In addition, the plants that grow there suffer from strong winds and intense sunlight. It is therefore logical that the maca plant has to be particularly robust and resistant under such conditions and that it has to be particularly rich in vital substances in its tuber.
    The leaves are also suitable for consumption, which have a slightly sharp cress-like taste, but mainly the 2 to 5 cm large, pear-shaped tubers are used, because in them most nutrients are enriched and stored. Due to its high carbohydrate content, the maca root is very nutritious and sweet in taste. It is suitable for the production of sweet and spicy dishes. In South America, it is mainly cooked to a sweet porridge called "Mazamorra", or added to soups or pastries after drying and grinding. There is even a Maca beer, the so-called "Maca Chicha", which is very popular in the Andes.
    With over 60 different vital substances, maca has significantly more health-valuable ingredients than some other plants. The dried roots contain 13 to 16% proteins and a very high proportion of essential amino acids and omega-3 fatty acids, which support the body in all important metabolic processes. Maca is also particularly rich in antioxidants. These reduce the oxidative stress in the organism. Oxidative stress is considered to be responsible for the aging process and is associated with the development of a number of diseases.
    In addition, maca is rich in calcium and zinc, iodine, iron, copper and manganese. Its vitamins B2, B5, C and niacin make maca a real source of power. In addition, the maca root also contains plant sterols,
    CH 712 713 A2 which are similar to the hormone testosterone. These naturally promote blood flow to the pelvic tissue and stimulate testosterone production, and in women estrogen production. In addition, they lower cholesterol levels by inhibiting the absorption of cholesterol in the small intestine. With this abundance of nutrients and vital substances, maca is the perfect companion for the daily energy supply, especially for athletes, but also for other people who want to increase their vitality, strength and endurance.
    Last but not least, maca is also ideally suited as a remedy and anchored in the ancient Peruvian herbal medicine of the Incas. If you believe this traditional naturopathy, taking Maca can have a positive effect on anemia, menstrual and menopausal symptoms, as well as on tuberculosis, osteoporosis or even stomach cancer. The ancient Incas proved it: Maca, whether in capsules or as a powder, is an important and universally applicable substance, and Maca can therefore be used in many different ways - and not just as an aphrodisiac. There are now a large number of maca products on the market. In practice, capsules have proven to be the most practical form of application because the powder is difficult to dissolve and cannot convince in terms of taste.
    Considering these basics and this situation that so far only capsules are known as the most practical form of administration and a drinkable Maca preparation would be very desirable as a morning wake-up drink or as a stimulating break or digestive drink, this invention has as its object the basis for to create such a drink, which is suitable to bring out the effects of the maca plant in the human organism and is also convincing in taste. The drink should be quick and easy to prepare.
    This object is achieved by roasted coffee beans which are impregnated with an ethanol solution of maca powder, the ethanol solution being reduced by evaporation and the maca substances coating the coffee beans on all sides and giving them a glossy surface, whereby these coated coffee beans can be ground in the conventional manner and can be used to brew a maca-containing coffee beverage using known brewing methods.
    After the process for producing such coated coffee beans, the maca tubers are first ground to a powder which has a similar consistency to ground coffee. This maca powder is then extracted 100% in ethanol, concentrated and filtered. The green coffee is fed into a commercially available roasting machine, which has been preheated to the necessary operating temperature of around 220 degrees, via a funnel, and is then roasted under computer control for a little over 13 minutes. After the ideal degree of roasting has been reached, the coffee is drained into a carousel, i.e. into a container with a perforated base and air passage, in which the coffee beans are rotated with paddles and cooled within 10 minutes. At the same time, the brown beans are sprayed with the maca solution. This ensures that the coffee beans are moistened and coated on all sides with the intended amount. The ethanol evaporates little by little and after the complete cooling the maca remain on the surface of the coffee beans.
    On a kilogram of coffee beans, about 50 grams of maca powder are used for coating, this value can be varied by plus or minus 20 grams depending on the taste. It has been shown as a solution mixture that around 1 kg of maca powder can be easily dissolved in 9 kg of ethanol with a purity of 96%. If 10 kg of such solution containing 1 kg of maca powder are sprayed onto the coffee beans, about 2/3 of the original maca powder remains on them after the ethanol has evaporated, i.e. approx. 650 grams of maca extract as a glossy surface coating.
    A digestible coffee can be brewed from the coffee beans coated with maca, which, with a pleasant smell and taste, also brings about the effects of caffeine and the versatile effects of the maca plant as described above.
    权利要求:
    Claims (7)
    [1]
    claims
    1. Process for the production of coffee enriched with maca, by spraying the roasted coffee beans with maca powder dissolved in ethanol in the hot state of the coffee beans while they are being turned over, the ethanol evaporating, cooling the coffee beans with an all-round glossy layer of maca extract be left behind, and afterwards the coffee beans can be brewed into a coffee beverage in the conventional manner.
    [2]
    2. A process for the production of coffee enriched with maca according to claim 1, characterized in that 1 kg of maca powder is dissolved in 9 kg of 96% pure ethanol and the solution is sprayed onto the hot roasted coffee beans.
    [3]
    3. A process for the production of coffee enriched with maca according to claim 1, characterized in that 1 kg of maca powder is dissolved in 9 kg of 96% pure ethanol and the solution is sprayed onto the hot roasted coffee beans, and with 1 kg of maca and its solution, ie coated with 10 kg of solution containing 1 kg of Maca, up to 20 kg of coffee.
    [4]
    4. A process for the production of coffee enriched with maca according to one of the preceding claims, characterized in that the process is carried out on a carousel roasting machine by rotating the coffee beans in a round container with a perforated or grid-like base by means of paddles and roasting under the action of heat and are constantly turned over so that they turn brown on all sides, and after the roasting process has ended, the paddles continue to be run, for further handling of the coffee beans, and the
    CH 712 713 A2 Roasted and still hot coffee beans are sprayed with the Maca solution without any further heat, for all-round coating, while the ethanol evaporates continuously and leaves the Maca extract on the coffee beans as a glossy coating.
    [5]
    5. Roasted coffee beans impregnated with an ethanol solution of maca powder, the ethanol solution being reduced by evaporation and the coffee beans being coated on all sides with the maca extract and a shiny surface being formed on them, coating them Coffee beans can be ground in the conventional way and used to brew a maca-containing coffee beverage using known brewing methods.
    [6]
    6. Roasted coffee beans according to claim 5, characterized in that 1 kg of coffee beans contains between 40 and 60 grams of maca extract as a surface coating.
    [7]
    7. Roasted coffee beans according to claim 5, characterized in that 1 kg of coffee beans contains 50 ± 5 grams of Maca extract as a surface coating.
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    同族专利:
    公开号 | 公开日
    CH712713B1|2020-09-30|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE102019101926A1|2019-01-25|2020-07-30|Heyros Gmbh|Process for treating roasted coffee beans|
    DE102020117413A1|2020-07-02|2022-01-05|Heyros Gmbh|Method for treating roasted coffee beans|
    法律状态:
    2019-09-30| AZW| Rejection (application)|
    优先权:
    申请号 | 申请日 | 专利标题
    CH00916/16A|CH712713B1|2016-07-18|2016-07-18|Coffee enriched with maca and how it is made.|CH00916/16A| CH712713B1|2016-07-18|2016-07-18|Coffee enriched with maca and how it is made.|
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