Coffee drinks from leaves, fruits and roots of various plants, properties of coffee drinks from chicory.

From many plants growing in different regions of the world, you can make coffee drinks. They are often called vegetarian coffee, which is not entirely correct, since natural coffee is also obtained from the fruits of the coffee tree.. 

Coffee drinks from leaves, fruits and roots of various plants, properties of chicory coffee drinks.

Such coffee drinks as original coffee taste good, are not inferior to it in aroma, perhaps only a few in the originality, the specificity of a purely coffee aroma. But, paradoxically, they even surpass coffee in physiological value, because they do not contain the main evil of coffee – caffeine.

Coffee drinks from leaves, fruits and roots of various plants, properties of coffee drinks from chicory.

True lovers of love can be indignant and object, but where is the invigorating excitement, the “easy enlightenment of the brain”, which for them is an integral part of the sweet bliss given by a drunk cup of natural, skillfully prepared coffee. Well, there is a way out in this situation. To get a similar effect from coffee substitutes, you need to add to them such nervous system stimulating plants as golden root, Chinese magnolia vine, eleutherococcus, levzea and others.

You can’t only overdose them, since the desired result can turn into an undesirable one, it will turn out to be too strong and long and will do more harm than bring pleasure. The benefits of coffee substitute drinks are that both sick and healthy people can drink them..

That is why the search for coffee substitutes began relatively long ago and has been intensively ongoing to this day. I must say that certain results have already been achieved in this direction. The properties, chemical composition, features were studied, the cultivation technology was worked out, in some ways even the selection of coffee substitute plants was started.

Chicory Coffee Drinks.

In the first place is chicory – a plant of the Asteraceae family with light blue flowers. He is unpretentious in cultivation. To obtain coffee, chicory roots are used, which contain the complex carbohydrate inulin (14–17%), simple carbohydrates, a little protein, and fat. The main component that gives a bitter taste to the roots is intibin glycoside (0.032-0.186%).

When frying the dried chicory root, less complex carbohydrates (fructose) are formed, it caramelizes, intibin breaks down and, in combination with other substances, forms an essential oil – chicoreole, which resembles caffeine in flavor and includes a certain amount of substances similar to caffeine: furfural, valerianic acid and other.

A high percentage of water-soluble substances that increase the extractability of the drink, giving it a feeling of fullness, a pleasant bitter taste and the “coffee” color of natural coffee, serves as the basis for the use of chicory both separately and as the most common additive to other types of coffee, including and to natural, in an amount up to 20% by volume.

Coffee drinks from other plants.

In addition to chicory, a number of plants are used as coffee substitutes individually, or in the form of carefully selected mixtures. It presents ample opportunities to experiment for the lover of healthy coffee. The bouquet, color and physiological effect of the drink depend on and how the mixture is selected..

Of course, in order to succeed in this matter, one needs to know well the nutritional, taste, aromatic and other qualities of plants, because some of them give the drink a taste, others give the aroma, others give strength, color, etc. Moreover, it should be noted that the characteristic for each plant, the features in the set can radically change.

Today, besides chicory, coffee plants such as dandelion, burdock (roots), Jerusalem artichoke, or ground pear (tubers) containing well-known inulin, rich in vitamins, minerals and carbohydrates, carrots and beets, acorns, chestnuts, barley, rye are widely used as coffee substitutes. oats. The last three cereals contain a lot of starch.

Soy, nuts, grape and apricot stone products are good in coffee substitution mixtures. Useful are sunflower, watermelon and pumpkin seeds. Cereals make the extract saturated, chestnuts soften the taste, nuts give a special astringency to the drink. Original mixes from juices of berries, fruits and coffee. However, it should be borne in mind: coffee drinks from coffee substitutes are quite high in calories, on average 380 kcal per 100 g of dry matter.

True, healthy coffee is not eaten with spoons, but dissolved in small, it can be said in scanty doses compared to other food products. These coffee drinks are recommended for children and patients with cardiovascular diseases. And not only because of the lack of caffeine in them, but also because they contain a lot of easily digestible sugars.

Coffee drinks made from coffee substitutes dissolve worse than natural coffee. For example, due to the high content of cereal starch, which swells more than it dissolves. To eliminate this drawback, it is necessary to pour coffee drinks from coffee substitutes with boiling water and very carefully stir the drink. The purity of the drink can also be achieved by the selection of appropriate mixtures..

Based on the book “Coffee, 333 recipes”.
Fomichenko K.V..

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