Description:Title of the invention :
Method of Processing Raw Amla seedstone into a Coffee-Like Beverage.
Background Of The Invention:
The field of coffee alternatives is expanding, driven by increasing consumer interest in health and environmental sustainability. The primary technologies in this sector involve adapting various natural products—such as grains, nuts, seeds, and roots—to substitute traditional coffee. These products are processed through methods like roasting, grinding, and brewing, which are tailored to enhance flavor and replicate the coffee experience without caffeine.
Innovations in the sector have focused on leveraging herbal and plant-based ingredients that offer health benefits and meet dietary restrictions, such as gluten intolerance and caffeine sensitivity. This trend is supported by advancements in food processing technology that allow for the preservation of nutritional properties while enhancing sensory attributes like taste and aroma.
A significant amount of scientific research has been dedicated to studying the health benefits of Amla, known for its high levels of antioxidants, including vitamin C and polyphenols. These studies underscore Amla's potential in health and wellness applications, making it a promising candidate for alternative beverage formulations. Amla's documented health benefits align well with consumer trends towards functional foods and beverages that contribute to health and well-being.
While there is a body of intellectual property surrounding the processing of Amla for various health-related uses, the application of our invention in creating a beverage that mimics coffee is relatively unexplored in patent literature. This represents an innovative approach, filling a niche for caffeine-free, health-enhancing beverage options that cater to an expanding market of health-conscious consumers.
Our invention is positioned at the intersection of consumer trends favoring healthier dietary choices and the environmental impact of traditional coffee farming. Utilizing Raw Amla (Seeds & seed coat)/Amla Seedstone , which are generally less utilized in commercial applications, not only promotes sustainability but also adds value to agricultural byproducts. This approach aligns with global movements towards more sustainable consumption patterns and the utilization of underexploited natural resources for new, value-added products.
Field Of Invention And Use Of Invention :
Field Of Invention:-
This invention relates to the field of food and beverage technology, particularly to the processing of plant-based seeds to create non-traditional beverage products. Specifically, the invention pertains to a method for roasting, grinding, and brewing Raw Amla (Indian Gooseberry, Emblica officinalis) (Seeds & seed coat)/Amla Seedstone to produce a coffee-like drink.
Use Of Invention:-
The use of this invention is multifaceted, primarily catering to individuals seeking caffeine-free alternatives to traditional coffee due to health considerations or personal preferences.
Example 1: Daily Beverage Consumption Consumers can use our invention as a daily beverage, enjoying it in the same manner as traditional coffee. It can be served hot or cold, and accommodates various additives like milk, sugar, or non-dairy alternatives, allowing for a customizable drink that fits into existing coffee culture. This adaptability makes it suitable for wide consumer adoption.
Example 2: Health and Wellness Sector Our invention can be marketed in health and wellness outlets as a nutraceutical product. Due to Amla's high vitamin C content and antioxidant properties, this beverage can be positioned as a health-enhancing product, appealing to health-conscious consumers looking to incorporate functional foods into their diet.
Example 3: Culinary Uses In culinary fields, our invention can be used as a flavoring agent in desserts and baked goods. Its unique taste profile provides a novel ingredient option for chefs and home bakers looking to infuse a coffee-like flavor without the caffeine, potentially inspiring a new range of recipes and menu items.
These examples illustrate the versatility of our invention, showing its potential to be integrated into various aspects of daily life and industry, spanning from personal health to culinary innovation.
Description Of Related Art :
This invention, titled "Method of Processing Raw Amla (Seeds & seed coat)/Amla Seedstone into a Coffee-Like Beverage," contributes to the expanding market of coffee alternatives, catering to a consumer base increasingly inclined towards health-conscious and sustainable choices. Unlike prior art that involves seeds and roots like chicory and barley, this method focuses on amla seeds, utilizing specialized extraction and roasting techniques to mimic traditional coffee's flavor and nutritional benefits.
Prior Art and Problem to be Solved:
Our invention addresses the need for healthier coffee substitutes by utilizing Raw Amla (Seeds & seed coat)/Amla Seedstone , known for their high antioxidant and vitamin C content. Unlike other alternatives that focus on mimicking coffee's taste and caffeine effects, this invention leverages Amla's distinctive health benefits. Additionally, it offers an environmentally sustainable option by using an abundant, underutilized resource, thereby addressing the significant land and water usage concerns associated with traditional coffee farming.
Inventive Step, Non-Obviousness, and Novelty:
Our invention introduces a novel use of Amla seeds by adapting them for roasting and brewing to create a coffee-like beverage, focusing on retaining the nutritional qualities like polyphenols and vitamin C. This process is distinct from traditional Amla uses such as dietary supplements, involving unique, temperature-controlled roasting that optimizes flavor and health benefits. The innovation stands out as it pioneers a new beverage form, targeting a niche in the coffee substitute market for those desiring caffeine-free options with enhanced health properties.
Patent(1) No: -JPH02235998A
Titled: -Manufacture of roast seed flavor
Disclosure/Abstract: - PURPOSE:To improve the characteristic aroma inherent in raw material, preference, the balance between flavor and taste, and the persistence of flavor by extracting the flavor component of (processed) roast seeds except coffee with CO2 in a subcritical or supercritical state. CONSTITUTION:The flavor component of (processed) roast seeds except coffee, (e.g. ground roast almond), obtained by roasting seeds at 120-250 deg.C, is extracted with CO2 in a subcritical or supercritical state at 25-150 deg.C, preferably 25-100 deg.C, under a pressure of 50-500kg/cm<2>, preferably 60-300kg/cm<2>, if necessary, in the presence of water and/or an alcohol (e.g. ethanol), preferably a mixture of water with an alcohol at a ratio of (5 to 70):(95 to 30), in an amount of 0.1-1,000wt.%, preferably 1-100wt.%, thus giving the title flavor. If necessary, this flavor is mixed with a filler to give an emulsion. This emulsion is dried if necessary, thereby giving a powder or granule.
:- Our invention stands out with its inventive focus and market orientation aimed at transforming Raw Amla (Seeds & seed coat)/Amla Seedstone into a healthful coffee substitute. This sharply contrasts with Patent JPH02235998A, which primarily centers on extracting flavors from roasted seeds using CO2 for use as additives, targeting a different application in the flavoring industry. The technological approaches also diverge significantly; the Amla method employs standard food processing techniques like roasting and brewing that are scalable and easily implemented in existing systems, unlike the specialized and cost-intensive CO2 extraction technology used in Patent JPH02235998A. Furthermore, the Amla method emphasizes health benefits by preserving antioxidants and vitamin C during production, appealing to health-conscious consumers, while the latter focuses on enhancing flavor and aroma, without a health-centric approach. Market-wise, the Amla seed beverage caters to a broad audience, including those seeking coffee alternatives due to health or caffeine sensitivities, blending the traditional allure of coffee with Amla's nutritional benefits, thus carving a unique niche in the beverage market. In contrast, Patent JPH02235998A serves primarily as a flavoring agent for diverse food and beverage products, addressing a distinct segment focused on manufacturing and food services.
Patent(2) No: -CN112868861B
Titled: -Coffee or tea extract and preparation method thereof
Disclosure/Abstract: - The present invention provides an extract of coffee or tea and a method for preparing the same, in particular, the present application relates to a method for extracting coffee or tea, comprising the step of extracting the coffee or tea with an emulsified fat composition; wherein the emulsified fat composition comprises a fat-based product, water, and optionally an emulsifier; the composition has fat content of 1-50% and protein content of 0-2%. Compared with the traditional water extraction method, the method can remarkably improve the extraction rate of oil-soluble flavor substances in coffee or tea extracts, and simultaneously keep the water-soluble active ingredient yield equivalent. In addition, compared with the extraction mode of skim milk or whole milk with higher protein content, the method can reduce the bitter taste of the product. And the extract can be applied to preparing products such as milk-containing coffee, milk tea and the like with unique flavor.
:- Our invention utilizes an innovative approach to create a coffee-like beverage from Raw Amla (Seeds & seed coat)/Amla Seedstone, emphasizing health benefits by preserving nutrients such as vitamin C and polyphenols, thus offering a nutritious, caffeine-free alternative to traditional coffee. This method involves meticulous processes such as cleaning, drying, roasting with controlled temperature and humidity, grinding, and brewing. In contrast, Patent (2) CN112868861B focuses on enhancing flavor extraction in coffee and tea using an emulsified fat composition, aimed at improving flavor, particularly in milk-infused beverages, without addressing health benefits or environmental sustainability. The Amla-based method not only introduces a novel use of an unconventional ingredient but also promotes sustainable sourcing and production, marking a significant distinction from Patent (2), which primarily enhances existing coffee and tea products without adding health or environmental benefits.
Patent(3) No: -US8993024B2
Titled: -Food or drink and method of production thereof
Disclosure/Abstract: - The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
:- The patent US8993024B2 and our invention each outline unique methodologies for converting raw materials into consumable products, but they differ significantly in their processes and focus. US8993024B2 involves freezing various raw materials and then grinding them at low temperatures to protect sensitive components like essential oils and aroma compounds, using solvents for extraction to preserve these elements, which are often lost in traditional methods. In contrast, the Amla method is specifically tailored to enhance and preserve the qualities of Amla seeds, utilizing advanced technology to dynamically adjust roasting parameters, focusing on health by optimizing antioxidants and vitamin C content. This method eschews the need for freezing and solvent extraction, reducing energy use and simplifying the process, which not only potentially lowers costs and environmental impacts but also aligns with increasing consumer preference for health-centric beverages, offering a competitive advantage in the market.
Objects Of The Invention:-
The primary objective of this invention is to provide a healthful, caffeine-free alternative to traditional coffee using Raw Amla (Seeds & seed coat)/Amla Seedstone.
Another objective of this invention is to utilize Raw Amla (Seeds & seed coat)/Amla Seedstone for their high antioxidant content, offering significant health benefits in a daily beverage.
A further objective of this invention is to create a sustainable coffee substitute that leverages underutilized agricultural products, reducing waste and promoting environmental sustainability.
Another objective of this invention is to introduce a novel flavor profile in the coffee substitute market that appeals to both health-conscious consumers and traditional coffee enthusiasts.
A further objective of this invention is to develop an efficient, scalable method for processing Raw Amla (Seeds & seed coat)/Amla Seedstone into a beverage that maintains nutritional integrity through careful roasting and brewing techniques.
Brief Summary Of The Invention :
Our invention provides a scientific and technologically advanced method for producing a coffee-like beverage from Raw Amla (Indian Gooseberry, Emblica officinalis) (Seeds & seed coat)/Amla Seedstone (1). This method leverages the unique properties of Amla, transforming it from a traditionally medicinal use into a daily consumable beverage, providing a healthful and caffeine-free alternative to traditional coffee.
Cleaning and Preparation: The initial step involves cleaning Raw Amla (Seeds & seed coat)/Amla Seedstone (1) in an industrial washing machine (2), where impurities and residues are removed efficiently. This ensures that the seeds are pure and ready for subsequent processing.
Controlled Drying: Following cleaning, the seeds are dried in an industrial drying unit (3). This unit maintains a constant temperature of 50°C, carefully reducing moisture content while preserving essential nutrients like vitamin C and polyphenols, which are sensitive to heat.
Precision Roasting: The dried seeds are then roasted in a continuous roasting machine (4). The roasting is performed at an optimized temperature of 180°C for 15 minutes, a parameter that has been meticulously determined to develop a deep, rich flavor akin to traditional coffee while maintaining the beneficial properties of the seeds.
Grinding: After roasting, the seeds are ground to a fine consistency in a high-volume grinder (6). The granularity is precisely controlled to approximately 0.5 mm, suitable for effective extraction during the brewing process.
Brewing: The ground seeds are brewed in a commercial-grade brewer (7), where the temperature is maintained at 90°C and pressure at 5 bar to optimize the extraction of flavors and beneficial compounds, resulting in a robust and aromatic beverage.
Packaging: Finally, the brewed beverage is packaged in nitrogen-flushed containers (8), a step that preserves the freshness, flavor, and antioxidant properties of the beverage until consumption.
Detailed Description Of The Invention :
The "Method of Processing Raw Amla (Seeds & seed coat)/Amla Seedstone (1) into a Coffee-Like Beverage" invention utilizes a novel process for producing a coffee-like beverage from Raw Amla (Seeds & seed coat)/Amla Seedstone (1), leveraging specific industrial techniques and equipment to optimize the extraction of flavor and nutrients, thereby offering a healthful alternative to traditional coffee. Here's a detailed description of each component and its functionality, with corresponding reference numerals.
The Raw Amla (Seeds & seed coat)/Amla Seedstone (1) are cleaned by removing all dirt, pulp, and external impurities. It features advanced filtration and water circulation systems to ensure thorough cleaning while conserving water. Equipped with high-pressure jets and brushes specifically designed to handle the seeds without causing damage.
Industrial Drying Unit (3): After washing, the seeds are transferred to the drying unit (3) where they are dried at a controlled temperature, crucial for preserving their inherent nutrients, especially the sensitive vitamin C and polyphenols. This unit uses a conveyor belt system to ensure even drying and incorporates humidity sensors to monitor and adjust the drying environment optimally.
Continuous Roasting Machine (4): The dried seeds are then roasted in the continuous roasting machine (4). The roasting temperature and duration are precisely controlled to enhance flavor while retaining the health benefits. Features automated temperature controls and in-built sensors (5) that adjust the heat based on real-time feedback regarding the seed condition.
High-Volume Grinder (6): The roasted seeds are ground to a fine powder. The granularity is critical for optimal brewing and flavor extraction. The grinder settings can be adjusted to change the fineness of the powder, allowing customization of the final product's strength and flavor profile.
Commercial-Grade Brewer (7): This equipment brews the ground raw Amla (Seeds & seed coat)/Amla Seedstone powder(12) under specific conditions of temperature and pressure, extracting a rich, full-bodied beverage. Equipped with precision filters and pressure regulators to ensure consistent quality and flavor extraction.
Nitrogen-Flushed Containers (8): The final brewed beverage is packaged in nitrogen-flushed containers (8) to prevent oxidation and maintain freshness until consumption. These containers are hermetically sealed and designed to protect the contents from light and air, extending shelf life.
Legend Table:
Component Description
Sr.No
Name
Sr.No
Name
1.
Raw Amla (Seeds & seed coat)/Amla Seedstone.
8.
Nitrogen-Flushed Containers.
2.
Industrial Washing Machine.
9.
Cleaned Raw Amla (Seeds & seed coat)/Amla Seedstone.
3.
Industrial Drying Unit.
10.
Dried Raw Amla (Seeds & seed coat)/Amla Seedstone.
4.
Continuous Roasting Machine.
11.
Roasted Raw Amla (Seeds & seed coat)/Amla Seedstone.
5.
Temperature and Humidity Sensors.
12.
Ground raw Amla (Seeds & seed coat)/Amla Seedstone.
6.
High-Volume Grinder.
13.
Brewed Amla Coffee.
7.
Commercial-Grade Brewer.

Each component is integral to the functionality and success of our invention. The systematic use of advanced technology at every stage of production ensures the final beverage is not only flavorful but also packed with the health benefits of Raw Amla (Seeds & seed coat)/Amla Seedstone (1), making it an innovative addition to the coffee-like beverage market.
Raw Amla (Seeds & seed coat)/Amla Seedstone(1):

Cleaned Raw Amla (Seeds & seed coat)/Amla Seedstone(9):

Dried Raw Amla (Seeds & seed coat)/Amla Seedstone(10):

Roasted Raw Amla (Seeds & seed coat)/Amla Seedstone(11):

Ground Raw Amla (Seeds & seed coat)/Amla Seedstone Powder(13):
Brewed Amla Coffee(13):

Embodiment:-
Temperature-Controlled Roasting:
Embodiment: The Amla seeds are roasted at temperatures ranging from 160°C to 200°C.
Function: This range allows precise control over the flavor development and nutrient preservation, particularly the antioxidants and vitamin C, which are sensitive to heat degradation.
Example: Roasting at 180°C for 15 minutes optimizes the development of a rich flavor similar to traditional coffee.
Adjustable Grinding Coarseness:
Embodiment: The granularity of the ground Amla seeds can be adjusted from 0.5 mm to 2 mm.
Function: This adjustment enables customization of the brew strength and texture, affecting the extraction rate and final taste of the beverage.
Example: Using a finer grind of 0.5 mm for espresso-like brews and a coarser grind of 2 mm for lighter, smoother coffee.
Variable Brewing Parameters:
Embodiment: Brewing temperatures can vary from 85°C to 95°C, with pressures from 1 bar to 9 bar.
Function: These parameters can be adjusted to modify the extraction process, catering to different consumer preferences for strength and flavor profile.
Example: Brewing at 90°C with a pressure of 5 bar for a balanced extraction of flavor and nutrients.
Flavor Infusion Options:
Embodiment: Natural flavorings such as vanilla, cinnamon, or cardamom can be added during the roasting process in concentrations ranging from 0.1% to 2% by weight.
Function: This allows for the introduction of complementary flavors, enhancing the consumer appeal and differentiating the product in the market.
Example: Adding 1% cinnamon during roasting to impart a subtle spiciness that complements the natural tartness of Amla.
Nutrient Enhancement Techniques:
Embodiment: Additional health-boosting ingredients like green tea extract or ginger can be included during the brewing stage, in amounts from 0.05% to 1% by weight.
Function: These ingredients boost the health benefits of the final beverage, targeting consumers interested in functional foods.
Example: Incorporating 0.5% green tea extract to enhance the antioxidant properties of the beverage.
These embodiments illustrate the versatility of our invention, highlighting its adaptability to different market demands and production scales, from artisanal batches to industrial-scale production, thus enhancing its commercial viability and consumer appeal.
Flow Chart:-
To effectively document and communicate our invention in a patent application, including flowcharts and diagrams is essential. These visual aids should comprehensively illustrate the process flow, equipment setup, and integration of various systems within the production line. Here’s a description of the types of flowcharts and diagrams that would be appropriate:
1. Process Flowchart:
Description: This flowchart outlines the entire process of transforming Raw Amla (Seeds & seed coat)/Amla Seedstone (1) into a coffee-like beverage. It starts with the reception of Raw Amla (Seeds & seed coat)/Amla Seedstone (1) and moves through cleaning, drying, roasting, grinding, brewing, and finally packaging.
Key Steps Illustrated:
Reception of raw materials.
Cleaning and washing of Raw Amla (Seeds & seed coat)/Amla Seedstone (1).
Drying process with temperature and time controls.
Roasting with specific temperature settings.
Grinding to desired granularity.
Brewing under controlled temperature and pressure.
Packaging in nitrogen-flushed containers(8).
flow diagram:-
Raw Amla (Seeds & seed coat)/Amla Seedstone(1)
➡
Wash in
Industrial
Washing Machine(2)
➡
Cleaned Raw Amla (Seeds & seed coat)/Amla Seedstone(9)
➡
Dry in
Industrial
Drying Unit(3)

⬇
Grind in
HighVolume
Grinder(6)

⬅
Roasted Raw Amla (Seeds & seed coat)/Amla Seedstone(11)
⬅
Roast in
Continuous
Roasting Machine(4) with Sensors(5)
⬅
Dried Raw Amla (Seeds & seed coat)/Amla Seedstone(10)

⬇

Ground Raw Amla (Seeds & seed coat)/Amla Seedstone Powder(12)
➡
Brew in
Commercial-Grade Brewer(7)
➡
Brewed Amla Coffee(13)
➡
Package in
Nitrogen-
Flushed Containers
(8)

⬇

Packaged
amla Coffee
Beverage

Objectives Achievement:-
The objectives of our invention are accomplished through a meticulously designed process and the use of specialized equipment, which together ensure the effective transformation of Raw Amla (Seeds & seed coat)/Amla Seedstone(1) into a nutritious and enjoyable coffee-like beverage. Each step of the process is optimized to preserve the natural benefits of the Raw Amla (Seeds & seed coat)/Amla Seedstone(1) while making the final product appealing to consumers. Here is a detailed explanation of how the objectives are achieved:
Providing a Healthy, Caffeine-Free Alternative: The roasting and brewing processes are specially tailored to retain the high levels of antioxidants and vitamin C found in Raw Amla (Seeds & seed coat)/Amla Seedstone(1). Unlike traditional coffee, which contains caffeine, our invention offers a stimulating beverage experience without the potential adverse effects of caffeine, such as increased heart rate and anxiety. This makes it suitable for a wider audience, including those sensitive to caffeine or seeking health-conscious alternatives.
Novel Use of Raw Amla (Seeds & seed coat)/Amla Seedstone in the Beverage Industry: Traditionally used in medicinal and dietary applications, Raw Amla (Seeds & seed coat)/Amla Seedstone(1) are repurposed in this invention as a primary ingredient in a beverage. By applying specific roasting and brewing techniques developed through extensive research and experimentation, the invention unlocks new culinary uses for Raw Amla (Seeds & seed coat)/Amla Seedstone(1), thereby expanding their market potential and introducing a novel product to the beverage industry.
Developing a Sustainable Coffee Alternative: Amla trees are native to India and grow abundantly with minimal use of water and pesticides, making them an environmentally sustainable resource. By utilizing Raw Amla (Seeds & seed coat)/Amla Seedstone(1), which are often discarded as waste in Amla fruit processing, the invention promotes sustainability and reduces environmental impact compared to traditional coffee cultivation, which is often criticized for its heavy water use and ecological footprint.
Integration into Consumers' Daily Routines: Our invention is designed to mimic the taste and texture of traditional coffee, making it easy for consumers to integrate into their existing routines without requiring new habits or tastes to be acquired. This ease of adoption is crucial for the commercial success of any new product in the competitive beverage market.
Catering to Diverse Consumer Preferences: The process allows for adjustments in the flavor profile and strength of the beverage through variations in roasting time, grinding coarseness, and brewing conditions. Additionally, natural flavorings such as vanilla or cinnamon can be added during roasting to cater to diverse consumer preferences. This flexibility in production addresses the tastes of a global market and allows for the creation of specialized variants, enhancing consumer appeal and marketability.
Overall, our invention not only achieves its set objectives through innovative processing techniques and thoughtful product design but also represents a significant advancement in the field of alternative beverages. By offering a product that is both healthful and enjoyable, it meets current consumer trends and demands for sustainable, health-enhancing food and drink options.
Best Method:-
Cleaning and Preparation: Raw Amla (Seeds & seed coat)/Amla Seedstone(1) are harvested and then subjected to thorough cleaning in an industrial washing machine(2) that removes all residual pulp and impurities, ensuring the purity of the seeds for roasting.
Controlled Drying: Post-cleaning, the seeds are dried in an industrial dryer set at a temperature of approximately 50°C to remove moisture while preserving sensitive nutrients like vitamin C and polyphenols.
Precision Roasting: The dried seeds are then roasted using a continuous roaster at a carefully controlled temperature of around 180°C for 15 minutes. This step is crucial for developing a rich flavor profile while minimizing nutrient loss.
Grinding: After cooling, the roasted seeds are ground to a specific coarseness in a high-volume grinder(6). The granularity is adjusted depending on the desired brewing method and beverage strength.
Brewing: The ground seeds are brewed using a commercial-grade brewing machine, which optimizes the extraction process by adjusting water temperature and pressure according to the grind size and desired flavor intensity.
Packaging: Finally, the brewed our invention is either served immediately or packaged using nitrogen flushing techniques to preserve freshness and prevent oxidation.
Example: A commercial beverage manufacturer could implement this method on a large scale by setting up an automated production line that includes all the aforementioned equipment. This setup ensures consistent product quality and efficient production flow.
I/We claim
Claim 1:
Method of Processing Raw Amla seedstone(1) into a Coffee-Like Beverage, comprising:
washing the Raw Amla (Seeds & seed coat)/Amla Seedstone (1) ;
drying the washed Raw Amla (Seeds & seed coat)/Amla Seedstone (1) at a constant temperature of 50°C;
roasting the dried Raw Amla (Seeds & seed coat)/Amla Seedstone (10) in a continuous roasting machine (4) at a constant temperature of 180°C for exactly 15 minutes;
grinding the roasted Raw Amla (Seeds & seed coat)/Amla Seedstone (11) to a specific granularity of 0.5 mm ;
brewing the ground Raw Amla (Seeds & seed coat)/Amla Seedstone (12) at a water temperature of 90°C and a pressure of 5 bar; and
packaging the brewed beverage in nitrogen-flushed containers (8);
characterized by the controlled adjustment of the roasting temperature based on real-time feedback from temperature and humidity sensors (5) integrated within the roasting machine (4), specifically tailored to preserve the high levels of antioxidants and vitamin C in the Raw Amla (Seeds & seed coat)/Amla Seedstone (1).
Claim 2: The method of claim 1, wherein the drying of Raw Amla (Seeds & seed coat)/Amla Seedstone (1) in the drying unit (3) includes a moisture reduction to a content between 5% and 10%.
Claim 3: The method of claim 1, wherein the grinding step involves adjusting the granularity of the ground Raw Amla (Seeds & seed coat)/Amla Seedstone (12) to between 0.5 mm and 2 mm, depending on the desired brewing strength.
Claim 4: The method of claim 1, wherein the brewing temperature varies between 85°C and 95°C to optimize flavor extraction.
Claim 5: The method of claim 1, further comprising the addition of natural flavorings to the Raw Amla (Seeds & seed coat)/Amla Seedstone (1) during the roasting process in the roasting machine (4), wherein the flavorings include but are not limited to vanilla, cinnamon, or cardamom in amounts of up to 2% by weight of the Raw Amla (Seeds & seed coat)/Amla Seedstone.
Claim 6: The method of claim 1, wherein the brewing pressure in the brewer (7) can be adjusted between 1 bar and 9 bar to modify the extraction dynamics and beverage body.
Claim 7: The method of claim 1, wherein the washing step in the industrial washing machine (2) includes the use of a water temperature controlled between 30°C and 60°C to ensure effective removal of impurities without damaging the seeds.

For, and on behalf of the Applicant
H G Banker
Patent Agent (IN/PA: 2131)

Abstract :
Method of Processing Raw Amla seedstone into a Coffee-Like Beverage. The present invention relates to a method for producing a coffee-like beverage utilizing Raw Amla (Seeds & seed coat)/Amla Seedstone (1). The process comprises cleaning the Raw Amla (Seeds & seed coat)/Amla Seedstone (1), followed by drying them at a precise temperature in a drying unit (3), and roasting in a continuous roasting machine (4) at a predetermined temperature and duration. The Raw Amla (Seeds & seed coat)/Amla Seedstone (1) are then ground to a specific granularity and brewed in a brewer (7) under controlled conditions to extract the flavor. The process is characterized by the integration of temperature and humidity sensors (5) within the roasting machine (4), which adjust the roasting parameters in real-time, ensuring optimal preservation of nutrients and flavors. The resulting beverage is then packaged in nitrogen-flushed containers (8) to maintain freshness. This invention offers a novel, healthful alternative to traditional coffee with enhanced antioxidant benefits.
, Claims:Claim 1:
Method of Processing Raw Amla seedstone(1) into a Coffee-Like Beverage, comprising:
washing the Raw Amla (Seeds & seed coat)/Amla Seedstone (1) ;
drying the washed Raw Amla (Seeds & seed coat)/Amla Seedstone (1) at a constant temperature of 50°C;
roasting the dried Raw Amla (Seeds & seed coat)/Amla Seedstone (10) in a continuous roasting machine (4) at a constant temperature of 180°C for exactly 15 minutes;
grinding the roasted Raw Amla (Seeds & seed coat)/Amla Seedstone (11) to a specific granularity of 0.5 mm ;
brewing the ground Raw Amla (Seeds & seed coat)/Amla Seedstone (12) at a water temperature of 90°C and a pressure of 5 bar; and
packaging the brewed beverage in nitrogen-flushed containers (8);
characterized by the controlled adjustment of the roasting temperature based on real-time feedback from temperature and humidity sensors (5) integrated within the roasting machine (4), specifically tailored to preserve the high levels of antioxidants and vitamin C in the Raw Amla (Seeds & seed coat)/Amla Seedstone (1).
Claim 2: The method of claim 1, wherein the drying of Raw Amla (Seeds & seed coat)/Amla Seedstone (1) in the drying unit (3) includes a moisture reduction to a content between 5% and 10%.
Claim 3: The method of claim 1, wherein the grinding step involves adjusting the granularity of the ground Raw Amla (Seeds & seed coat)/Amla Seedstone (12) to between 0.5 mm and 2 mm, depending on the desired brewing strength.
Claim 4: The method of claim 1, wherein the brewing temperature varies between 85°C and 95°C to optimize flavor extraction.
Claim 5: The method of claim 1, further comprising the addition of natural flavorings to the Raw Amla (Seeds & seed coat)/Amla Seedstone (1) during the roasting process in the roasting machine (4), wherein the flavorings include but are not limited to vanilla, cinnamon, or cardamom in amounts of up to 2% by weight of the Raw Amla (Seeds & seed coat)/Amla Seedstone.
Claim 6: The method of claim 1, wherein the brewing pressure in the brewer (7) can be adjusted between 1 bar and 9 bar to modify the extraction dynamics and beverage body.
Claim 7: The method of claim 1, wherein the washing step in the industrial washing machine (2) includes the use of a water temperature controlled between 30°C and 60°C to ensure effective removal of impurities without damaging the seeds.