JP2000189123A - Coffee-like food and drink composition and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee-like food and drink composition having a flavor and a color feeling resemble to a coffee obtained by using a black soybean, a soybean and an adzuki bean as a raw material and a method for producing it. SOLUTION: This coffee-like food and drink composition is obtained by mixing 10-90 wt.% of black soybean, 5-45 wt.% of soybean and 5-45 wt.% of adzuki bean, roasting the mixture at 120 deg.C for 60 m and extraction-treating with an aqueous solvent at 90 deg.C for 20 m. The coffee-like food and drink composition can resolve a problem such as the worsening of gastric ulcer caused from acceleration of gastric acid secretion by caffeine and is positively contrivable to suppress increase of neutral fat and rise of blood pressure because of using a soybean and a black soybean as a raw material. Furthermore, the composition is contrivable to prevent and improve life habitual disease while daily enjoying drinking it as a favorite beverage because of having a coffee flavor without using a coffee bean and also can use as a flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a coffee-like food and drink composition having a flavor and color similar to coffee and a method for producing the same. More specifically, the present invention relates to a method of blending black beans, soybeans and red beans at a predetermined ratio. The present invention relates to a coffee-like food and drink composition comprising an extract obtained by roasting the obtained raw material and then solvent extraction, a concentrate of the extract or a solid obtained by drying the extract, and a method for producing the same.

[0002]

2. Description of the Related Art Today, coffee using coffee beans as a raw material is widely spread and consumed in daily life as a favorite beverage along with green tea and black tea. As a main ingredient of green coffee beans,
It contains 5 to 10% of chlorogenic acids, which are tannin components, 10 to 15% of lipids, 5 to 8% of carbohydrates of free sugars, 50 to 55% of polysaccharides, and 1 to 2.5% of caffeine. . Caffeine contained in coffee exhibits bitterness and, when ingested, has the effect of exciting the central nervous system. Therefore, it is preferable from the viewpoint of exhibiting the effects of exhilaration and recovery from fatigue. However, it also has an insomnia effect and a diuretic effect due to central agitation, and also has an effect of promoting gastric acid secretion, which causes exacerbation of gastric ulcer and duodenal ulcer. Also have.

[0003] Conventionally, to solve such health problems without losing the taste of coffee, for example, caffeine-free coffee from which caffeine has been removed, or dandelion as a Japanese and Chinese medicine There is a dandelion blended coffee (JP-B-60-27501) in which an extracted extract is added to caffeine-less coffee. However, caffeine-less coffee merely removes the adverse health effects of caffeine, and does not mean that the pharmacological effect is actively improved. Further, in the dandelion blended coffee described in Japanese Patent Publication No. 60-27501, the aroma and flavor are still derived from coffee beans. Therefore, at present, there is no taste drink having a coffee flavor and color feeling without using coffee beans and having enhanced pharmacological effects.

[0004] In recent years, due to the effects of the westernization of the living environment, especially the eating habits, caloric intake is often excessive,
As a result, obesity is increasing. In such obesity, hyperlipidemia, which is high in triglyceride and cholesterol in blood, is often seen, and is likely to become a hotbed for lifestyle-related diseases such as arteriosclerosis, hypertension, and diabetes. Among them, especially hypertension has been increasing steadily and has become a major problem in medical treatment. Hypertension has primary and secondary, secondary hypertension has many unexplained causes such as Cushing's syndrome and renal vascular hypertension, but primary hypertension is also called essential hypertension, Unexplained disease.

[0005] Improvement of lifestyle such as exercise therapy and improvement of eating habits is indispensable for measures against such lifestyle-related diseases. In recent years, prevention and improvement of lifestyle-related diseases have been attempted by ingesting foods that are excellent in taste and healthy, based on the idea of the same source of medicine and food. recent years,
There are many reports from people who take black bean extract that blood cholesterol and triglycerides have been reduced and reports of hypotensive effects from obese people, so black bean is an effective food material for lifestyle-related diseases Attention has been paid. As a beverage using such black beans as a raw material, for example, Japanese Patent Application Laid-Open No. 58-1016
No. 68 publication. However, in order for such beverages to be widely accepted in general, it is preferable that the tastes of the favorite beverages, which have been more widely used than before, be enjoyed in terms of taste.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and is a coffee-like food / drink composition produced using black beans, soybeans and red beans as raw materials and having a flavor and color similar to coffee. And a method for producing the same.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have developed soybeans and black beans, which have been spotlighted as food materials for improving health,
Furthermore, adding red beans, blending these components in a predetermined ratio, and roasting under predetermined conditions, while having coffee flavor and color feeling without using coffee beans, while satisfying taste, The present inventors have found that a coffee-like eating and drinking composition which can be used as a favorite beverage containing a component useful for health can be obtained, thereby completing the present invention.

[0008] The coffee-like composition for eating and drinking of the first invention comprises:
It is characterized by containing an extract obtained by extracting roasted black beans, soybeans and red beans, a concentrate of the extract, or a solid obtained by drying the extract. The above-mentioned “black beans” contain many essential amino acids such as lysine as constituent amino acids in proteins, and also contain aspartic acid which is important for metabolic function and glutamic acid as a seasoning component. Also,
Because it is rich in linoleic acid and lecithin, it prevents aging of blood vessels and helps prevent cardiovascular diseases. Furthermore, black beans have the characteristic that they contain anthocyanins as pigments. Anthocyanins are flavonoid derivatives,
Its molecular structure contains a large amount of phenolic hydroxyl groups, and has been found to suppress the production of active oxygen, which is one of the causes of circulatory diseases such as angina pectoris and myocardial infarction.

[0009] The above-mentioned "soybean" contains about 35% of protein, about 20% of lipid, about 25% of carbohydrate and other ingredients as general ingredients. Soybean protein has a higher content than other cereals, and as a constituent amino acid, it contains many essential amino acids such as lysine, similar to the above black beans, and has a biological value of 75 and is nutritionally superior. Has. In addition, as another component, saponin has an antioxidant effect on lipids and an effect of lowering blood lipids, and angina pectoris caused by arteriosclerosis caused by an increase in blood lipids, myocardial infarction, etc. It is useful for prevention of cardiovascular diseases. Furthermore, fibers composed mainly of cellulose and hemicellulose have been shown to have nutritional effects such as prevention of diabetes, normalization of cholesterol metabolism, and suppression of colon cancer incidence.

[0010] The above "red beans" are characterized by a high sugar content of about 50%. Therefore, by including this red bean,
Azuki has an important significance in improving palatability because it can produce sweetness and taste and improve palatability without using sugar. As a result, children can easily ingest, calorie intake can be suppressed,
In particular, even a diabetic patient in whom excessive sugar intake is restricted can be taken without any problem, and can be used as a flavor of a nutritional supplement. In addition, it enhances intestinal peristalsis and exerts laxative effects. In addition, since it is characterized by containing a large amount of vitamin B1, there is no recovery from fatigue caused by central nervous system excitement due to caffeine, but recovery from fatigue due to vitamin B1 can be expected. It has the function and effect.

The mixing ratio of the black beans, soybeans and red beans is 10 to 90% for black beans and 5 to 4 for soybeans as in the second invention.
5%, red beans 5 to 45%, preferably black beans 35 to 65
%, Soybean is 30 to 45%, red bean is 5 to 20%, more preferably black bean is 45 to 55%, soybean is 35 to 45%, and red bean is 7 to 15%. If the amount of red beans is small, the bitterness and acidity will be emphasized, and the result will be watery smell as a whole, and the taste will be impaired, which is not preferable.If the amount of red beans is excessive, it will be too sweet, resulting in coffee. The flavor and bitterness, which are important as flavors, are lost, and the taste is rather spoiled.

In the first and second inventions, the beans used as a raw material can be used as they are, but from the viewpoint of improving the component extraction efficiency, crushed beans are preferred. preferable. There is no particular limitation on the method and degree of crushing, but enzymes such as lipoxygenase are present in soybeans, and when crushing watered soybeans, the oil in the soybeans may be oxidized and unpleasant odors may be generated. Because of this, it is preferable that the enzyme such as lipoxygenase is inactivated by heating before crushing.

The method for producing a coffee-like composition for eating and drinking according to the third aspect of the present invention comprises the steps of:
It is characterized by blending 45% and red beans at 5 to 45%, then roasting and then extracting with an aqueous solvent. Roasting removes the fishy smell of beans,
This is for exhibiting coffee-like aroma and color. The roasting conditions are not particularly limited, but the temperature is not so low, and if the time is short, it is not preferable because the odor of the beans remains, and conversely, if the temperature is high and the time is long, the roasting occurs and the bitterness increases. It is not preferable because it leads to destruction of the components in the beans. Therefore, this roasting condition is performed at a temperature of 100 ° C. to 140 ° C. for 30 minutes to 90 ° as in the sixth invention.
It is preferable to perform the reaction for a period of minutes from the viewpoint of palatability and component maintenance. In addition, this roasting step can be performed after blending black beans, soybeans and red beans which are raw materials at a predetermined ratio,
As in the fourth aspect of the present invention, black beans, soybeans and red beans as raw materials may be roasted first, and then black beans, soybeans and red beans may be blended in a predetermined ratio. Extraction is performed after roasting to obtain an extract exhibiting coffee-like aroma and color, but the extraction conditions are not particularly limited. For example, it can be extracted by performing water extraction overnight, but from the viewpoint of maintaining the palatability of the extract, as in the sixth invention, hot water of 70 to 100 ° C. and 10 to 3
It is preferable to extract for 0 minutes. In the method for producing the coffee-like food and drink composition of the third and fourth inventions,
As in the fifth invention, by changing the blending amount of red beans, the composition can be produced by adjusting the sweetness of the coffee-like eating and drinking composition.

The extract thus obtained can be used as a beverage as it is, or as a concentrated liquid by a known concentration method, or a powdery product by a method such as spray drying, heating or vacuum drying, depending on the application. Or a granulated product obtained by granulation. And the extract, in addition to the state of the powder or granulated product, or diluted with water or hot water as needed, or by dissolving the powder,
It can be taken as a flavor or the like.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the composition for eating and drinking coffee and the method for producing the same according to the present invention will be specifically described with reference to Examples and Comparative Examples. (1) Manufacture of coffee-like food-and-drink composition Using black beans, soybeans and red beans as raw materials, and combining the following roasting conditions, extraction conditions, blending conditions and bean shape conditions, there are 54 types of coffee-like food-and-drink compositions Was manufactured. In the following conditions, roasting was performed using an apparatus manufactured by Prabat Co., Ltd.
A 40 type pulverizer was used. In addition, the black beans, soybeans and red beans used as raw materials are from Tokachi, and the total weight of black beans, soybeans and red beans in Condition 3 is 100 g (condition 3-a is the total weight of black beans and soybeans). Has been blended. [Condition 1] Roast condition 1-a; no roast (green beans), 1-b;
0 minute roast, 1-c; 120 ° C, 180 minute roast. [Condition 2] Extraction conditions 2-a; water extraction (overnight), 2-b; hot water extraction at 90 ° C for 20 minutes, 2-c; hot water extraction at 90 ° C for 180 minutes. [Condition 3] Mixing condition of beans (total amount of beans: 100 g) 3-a; black beans: soybeans: 5: 5, 3-b; black beans: soybeans: red beans = 5: 4: 1, 3-c; black beans: soybeans: Red beans = 5: 1:
4. [Condition 4] Bean shape condition 4-a; crushed, 4-b;

(2) Sensory test The extract prepared according to each of the above-mentioned conditions (54 combinations) is concentrated until the solid content becomes 20%, and 5 ml of this concentrate is diluted 30 times with hot water. Thus, a coffee-like beverage for tasting was prepared. This was tasted by five panelists, and four items of fragrance, bitterness, sweetness and sourness were evaluated. The results are shown in Tables 1 to 3 below. Table 1 shows condition 1-a (no roast), and Table 2 shows condition 1
-B (120 ° C., roasted for 60 minutes), Table 3 shows conditions 1-c
(120 ° C., 180 minutes roast).
In addition, the evaluation method of Tables 1 to 3 is, for four items of fragrance, bitterness, sweetness and sourness, -2 points for bad taste, -1 point for slightly bad taste, 0 point for normal case, slightly A method of scoring 1 point for good cases and 2 points for good cases (full score is 8 points)
In the table, the average value of five persons is described as an evaluation value.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

(3) Sensory test The following top five examples which had excellent evaluations in the above sensory test were tasted again, and a coffee-like beverage for tasting was prepared in the same procedure as in the sensory test. The four items of bitterness, sweetness and sourness were evaluated. The results are shown in Table 4 below. In addition, the evaluation value of Table 4 is a total value of the evaluation of five panelists. Example 1; 120 ° C., roasted for 60 minutes, 90 ° C., 20
Min hot water extraction, black beans: soybean: red beans = 5: 4: 1
Crushed bean shape. Example 2; 120 ° C., roasted for 60 minutes, 90 ° C., 20
Min hot water extraction, black beans: soybean: red beans = 5: 4: 1
Same bean shape. Example 3; 120 ° C., roasted for 60 minutes, 90 ° C., 20
Min. Hot water extraction, black beans: soybeans: red beans = 5: 1: 4
Crushed bean shape. Example 4; roasted at 120 ° C. for 60 minutes, 90 ° C., 20
Min. Hot water extraction, black beans: soybeans: red beans = 5: 1: 4
Same bean shape. Example 5: Roasted at 120 ° C. for 60 minutes, extracted with water, black beans: soybeans: red beans = 5: 4: 1, crushed bean shape.

[0021]

[Table 4]

(4) Performance evaluation of coffee-like food composition (effect evaluation on obesity) As test animals, 6-week-old ddy female mice were used. After pre-breeding the ddy mouse for 10 days, a mouse determined to be healthy was treated to block the satiety center in the hypothalamus, and after observing for 12 days, a mouse showing obesity tendency was examined in a test group and a control group. In two groups. And room temperature 2
3 ± 1 ° C, 45-55% humidity, 12 hours illumination (8: 00-2
0:00) for 14 days as a test period. As a test sample, the coffee-like beverage of Example 1 (solid content 2) showing the best result in the sensory test described above
0% concentrate). This was added to 0.
A mixture of 006 ml was prepared, and this was put into a water bottle and used as a daily beverage. During the test period, the test group and the control group were allowed to freely ingest the test sample and 5 g of distilled water in a water bottle, and the water bottle was changed every day during the test period. In addition, Oriental Yeast Kogyo Co., Ltd. “Oriental MF” was used as a feed for free intake. Then, blood was collected on the last day of the test, and neutral fat and total cholesterol levels were measured. Table 5 shows the results. still,
Neutral fat was measured using "Triglyceride E-Test Wako" (in vitro diagnostic drug, approval number (61AM) No. 4639) manufactured by Wako Pure Chemical Industries, Ltd. as a measurement kit.
Glycerol-3-phosphate oxidase-3,5-dimethoxy-N-ethyl-N- (2′-hydroxy-3-sulfopropyl) -aniline sodium (hereinafter “DAO”)
S ". ) Method. In addition, the cholesterol level can be measured using a kit for measuring cholesterol “Cholesterol E-Test Wako” manufactured by Wako Pure Chemical Industries, Ltd.
It was measured by the cholesterol oxidase / DAOS method using the approval number (61AM) No. 4003).

[0023]

[Table 5]

(5) Performance evaluation of coffee-like food composition (effect evaluation on hypertension) As a test animal, a 3-week-old spontaneously hypertensive rat (SHR) similar to human essential hypertension was used. did. After pre-breeding the spontaneously hypertensive rats for 7 weeks, they were divided into two groups, a test group and a control group. The animals were bred for 84 days under the conditions of room temperature 23 ± 1 ° C., humidity 45 to 55%, and illumination for 12 hours (8:00 to 20:00) as a test period. Example 1 used as a test sample in the above-mentioned effect evaluation on obesity
(A concentrated solution having a solid content of 20%) was used.
A mixture of 30 ml of distilled water and 0.05 ml was prepared, and this was put into a water bottle and used as a beverage for one day. During the test period, the test sample was supplied to the test group, and 30 g of distilled water was supplied to the control group in a water bottle for free intake. The water bottle was changed every day during the test period. In addition, Oriental Yeast Kogyo Co., Ltd. “Oriental MF” was used as a feed for free intake. The blood pressure was measured at the start of the test and once every two weeks. Table 6 shows the results of the test group, and Table 7 shows the results of the control group. In addition, the reason why the intake of the black bean extract differs in the performance evaluation and in the above is that the weights of the mouse and the rat are different (mouse; 30 g, rat; 250
g). The intake of the test animals was calculated based on a human being, assuming that 50 kg of a human ingested 10 ml of a 20% solids black soybean extract per day.

[0025]

[Table 6]

[0026]

[Table 7]

(3) Effects of the Examples In the sensory test, No. 27 (roasted at 120 ° C. for 30 minutes, extracted at 90 ° C. for 20 minutes, black beans: soybeans: red beans =
5: 4: 1 ratio, pulverized beans), but 6 out of 8
Points and sensuality received the highest evaluation. Tables 1 to 3
More, when there is no roast (Table 1, average -5.8 points) and at 120 ° C for 180 minutes roast (Table 3, average -3.7)
Point) has a very low rating. According to the panelists who tasted, there are many opinions from the test subjects that there is no strong roasted smell if there is no roast, and that the roast at 120 ° C for 180 minutes has a smell and taste like burnt smell. There were many. From the above, roasting conditions are 120 ° C and 60 ° C.
It turns out that roasting for a minute is sensory most suitable.

Further, from Table 2, comparing the differences in the extraction conditions, those extracted with hot water at 90 ° C. for 20 minutes have an average of 4.0 points, which is the best evaluation. Since the evaluation is higher than the case of overnight extraction with water (average 0.9 points), it can be seen that the use of hot water makes it possible to efficiently extract the active ingredient in a short time. But the same 9
Even with boiling water at 0 ° C, if you extract for as long as 180 minutes,
On the contrary, the evaluation is lower than the case of extracting with water overnight (average -1.5 points). This is probably because if the extraction with hot water takes too much time, the components change due to heat. Therefore, it can be seen that as a condition for efficiently extracting while satisfying the preference, it is preferable to perform extraction with hot water of 90 ° C. for 20 minutes.

Further, from the results of the sensory test, the top five specimens with good evaluations were tasted again and evaluated as a sensory test. As a result, among the four evaluation items, three items of fragrance, bitterness, and acidity were evaluated. Example 1 received the highest evaluation of 9 items or 8 points for the three items, and obtained the most excellent evaluation of 30 points out of 40 points overall. The other four samples were also highly evaluated. In Examples 3 and 4, in particular, the sweetness was evaluated at 9 and 8 points, respectively, which exceeded the 4 points of Example 1. However, in the comprehensive evaluation, Examples 1 and 2 in which the ratio of black beans: soybeans: red beans was 5: 4: 1.
Had higher evaluation. This is because the taste of coffee is
It is considered that Examples 1 and 2 having greater bitterness and aroma than sweetness were evaluated because the bitterness and the aroma largely depend on the sweetness. As described above, Example 1 (120
(30 ° C, 30 minutes roast, 90 ° C, 20 minutes extraction, black beans: soybeans: red beans = 5: 4: 1 bean mix, ground beans shape) is the most functionally excellent condition for coffee-like flavor I understand.

When the effect of the composition for a coffee-like beverage of the present invention on the triglyceride and total cholesterol levels was investigated, a significant difference was observed in the triglyceride level from the control group. Although no significant difference was observed in the total cholesterol value, the test group had a slight increase suppressing effect as compared with the control group. As described above, it is recognized that the composition for a coffee-like beverage of the present invention has an effect of suppressing hyperlipidemia, particularly, an increase in neutral fat. Furthermore, when the influence on blood pressure was investigated, a significant difference test (STUDENT'S T-TEST) of systolic blood pressure value showed
A significant difference (P <0.05) was observed between the two groups from 10 weeks after the start of the test to the end value of the test. Therefore, it is recognized that the coffee-like beverage composition of the present invention has an effect of suppressing an increase in systolic blood pressure when continuously ingested.

The present invention is not limited to the specific embodiments described above, but may be variously modified within the scope of the present invention according to the purpose and application. That is,
The form of the composition for a coffee-like beverage may be a tablet, a microcapsule, or the like in which other powder components such as a bulking agent are blended, in addition to a liquid product, a powder product, or a granulated product. In addition, these aqueous solutions, the product form filled with a powder product or the like in a predetermined container, whether it is used alone or used in combination with other agents is not particularly limited, for example, may be a potion type, It may be filled in a container of another shape, or may be a powdery product filled in a stick-shaped container (bag). Further, other nutritional components (for example, various vitamins, calcium ion components, iron ion components, etc.), medicinal components, seasoning components, odor components and the like may be blended. Among these, it is particularly preferable to mix a water-soluble component, since the product can be uniformly dissolved.

[0032]

The coffee drink according to the first and second aspects of the present invention.
The composition does not use coffee beans as a raw material
Therefore, the health of caffeine, an ingredient in coffee,
Problems such as diuresis and promotion of gastric acid secretion
To solve the problem of worsening of gastric ulcer and duodenal ulcer
Can be. In addition, food ingredients that maintain and promote health
Made from soybeans and black beans, which are attracting attention as materials
That's why it removes the problem of caffeine.
Not only to suppress triglyceride and blood pressure
Suitable for prevention and improvement of lifestyle-related diseases
It can be said that it is a natural beverage. Furthermore, without using coffee beans
Has a coffee flavor and color,
While enjoying drinking every day without overdoing it,
It can prevent and improve lifestyle-related diseases. Especially sugar
Because it has a sweet taste without any ingredients,
As well as used in medical settings, for example.
Used as a flavoring for nutritional supplements for patients
Can be. As a result, adversely affecting the patient's condition
Nutrients can be taken with a good taste
It is effective. Further, according to the manufacturing method of the third to sixth inventions,
Without the use of coffee beans
Has excellent flavor and color, and maintains and promotes health
A coffee-like composition for eating and drinking can be produced. Special
According to the production method of the fifth invention, the amount of red beans is changed.
To adjust the sweetness,
Coffee-like food and beverage compositions can also be produced
You.

[Brief description of the drawings]

FIG. 1 is a graph showing the results of a second sensory test (total of evaluation values) of a composition for a coffee-like beverage.

FIG. 2 is a graph showing the results (for each evaluation value) of a second sensory test of a composition for a coffee-like beverage.

FIG. 3 is a graph showing the relationship between the coffee-like food composition and the average value of neutral fat and total cholesterol levels in the test group and the control group.

FIG. 4 is a graph showing the relationship between the composition for eating and drinking coffee and the mean systolic blood pressure value of the test group and the control group.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court ゛ (Reference) A23L 1/20 A23L 1/20 A (72) Inventor Junji Matsui 2--20 Shimosaka-cho, Mizuho-ku, Nagoya-shi, Aichi Prefecture Address 1 F term (reference) 4B017 LC02 LC03 LG08 LP01 LP04 4B020 LB18 LC02 LG01 LG08 LG10 LP06 LP13 4B027 FB26 FC01 FC02 FC06 FE06 FK08 FQ02 FQ12 4B035 LC01 LE03 LG33 LP02 LP22

Claims (6)

[Claims] 1. A coffee-like food or drink comprising an extract obtained by extracting roasted black beans, soybeans and red beans, a concentrate of the extract or a solid obtained by drying the extract. Composition. 2. The mixing ratio of the black beans, soybeans and red beans is as follows:
Black beans 10-90%, soybeans 5-45%, red beans 5-4
The composition according to claim 1, which is 5%. 3. 10% to 90% of black beans and 5 to 45% of soybeans.
%, Red beans are blended so as to be 5 to 45%, and then roasted, and then extracted with an aqueous solvent. 4. Roasted black beans, soybeans and red beans, then 10% to 90% black beans, 5% to 45% soybeans and 5% red beans
A method for producing a coffee-like eating and drinking composition, wherein the composition is blended so as to be ~ 45% and then extracted with an aqueous solvent. 5. The method for producing a coffee-like food / drink composition according to claim 4, wherein the sweetness of the coffee-like food / drink composition is adjusted by changing the amount of adzuki bean. 6. The roasting condition is 100 ° C. to 140 ° C.
C. for 30 to 90 minutes and extraction conditions of 70 to 100
The method for producing a coffee-like food / drink composition according to any one of claims 5 to 7, wherein the water extraction is performed at 10C for 30 minutes.