JP2000316478A - Functional coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food which is blended with a large amount of digestion resistant dextrin and capable of being easily taken in habitually and continuously. SOLUTION: This functional coffee having a suppressing action on elevation of a blood-glucose level and capable of easily being taken in habitually and continuously is obtained by mixing <=5 pts.wt. of water soluble digestion resistant dextrin with 1 pt.wt. of soluble coffee powder.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional coffee having an effect of suppressing an increase in blood sugar level.

[0002]

BACKGROUND OF THE INVENTION Dietary fiber is a dietary component that is not decomposed by human digestive enzymes, but plays various important roles in the human body and has been shown to be effective in preventing adult diseases. I have. For this reason, dietary fiber is today one of the six nutrients along with carbohydrates, lipids, proteins, vitamins and minerals. This dietary fiber includes:
Although there are two types, water-soluble and insoluble, a method for producing a food material containing a large amount of water-soluble dietary fiber is disclosed in, for example,
No. 00695, JP-A-2-145169, JP-A-2-154664 and the like disclose in a water solution a roasted dextrin obtained by subjecting starch to high heat treatment in the presence of an acid, and hydrolyzing and repolymerizing the starch. After the α-amylase is allowed to act on the roasted dextrin and, if necessary, glucoamylase or the like is allowed to act, the resultant is purified, concentrated and dried,
A method for obtaining resistant dextrin is disclosed.

[0003] The indigestible dextrin obtained by such a production method or the like can be used by being added to and mixed with food, and by eating or drinking a food containing the indigestible dextrin, dietary fiber is reduced. Ingested, dietary fiber performs various functions in the human body.

[0004]

In order to expect the above-mentioned function of dietary fiber to be sufficient, it is necessary to ingest a large amount of indigestible dextrin at a time, and the ingestion must be continued habitually. Must. However, indigestible dextrin itself has no flavor, and if it is mixed with food in a large amount, it becomes tasteless and difficult to eat or drink, or
It is difficult to keep taking for a long time. Thus, even if it is known that ingestion of indigestible dextrin as a food is effective for prevention of adult diseases, it is difficult to keep taking it.

[0005] The present invention has been made in view of the above circumstances, and is a food containing a large amount of indigestible dextrin, which can be easily taken habitually and continuously. The purpose is to provide food.

[0006]

The invention according to claim 1 is
Functional coffee is obtained by using soluble coffee powder as a food and mixing 5 parts by weight or less of a water-soluble indigestible dextrin with 1 part by weight of the soluble coffee powder.

[0007] The functional coffee of the invention according to claim 1 is:
Due to the unique flavor of coffee as a favorite product, even if it contains a large amount of indigestible dextrin, the palatability is not so affected and it is possible to drink easily. Also,
Since the mixing amount of the indigestible dextrin is set to 5 parts by weight or less based on 1 part by weight of the soluble coffee powder, the flavor of the coffee is not impaired. And since this functional coffee contains a large amount of indigestible dextrin, a large amount of indigestible dextrin can be ingested by one drinking. Thus, the dietary fiber contained in a large amount in the indigestible dextrin effectively acts in the human body and functions sufficiently, thereby suppressing an increase in blood sugar level after eating and the like. In addition, since it has the flavor of coffee and can be easily drunk, it is easy to make a habit of drinking after or during a meal, and it is possible to continue taking it for a long period of time.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below.

The functional coffee according to the present invention is prepared by mixing powder of soluble coffee such as instant coffee and water-soluble indigestible dextrin. The mixing ratio of soluble coffee and indigestible dextrin is set to 5 parts by weight or less of indigestible dextrin per 1 part by weight of soluble coffee, but as much as possible without injuring the flavor of the coffee. Is preferable because a large amount of indigestible dextrin can be taken at a time. Since both soluble coffee powder and indigestible dextrin have high hygroscopicity, their mixing operation is performed in an atmosphere having a humidity of 55% or less.

[0010] This functional coffee is dissolved in boiling water or water after a meal or during a meal, and then drunk like ordinary instant coffee. At this time, since the indigestible dextrin is water-soluble, it is easily dissolved in boiling water or water. In addition, even if a large amount of indigestible dextrin is contained in this functional coffee, it is possible to easily drink it due to the unique flavor of coffee, and the mixing ratio of indigestible dextrin to soluble coffee powder is low. Since the amount is not more than 5 times, the flavor of coffee is not impaired. And since this functional coffee contains a large amount of indigestible dextrin, a large amount of indigestible dextrin can be ingested by one drinking. The indigestible dextrin taken into the body contributes to the action of suppressing an increase in blood glucose level after eating, etc. due to the dietary fiber contained in a large amount therein. In addition, since this functional coffee has the flavor of coffee and can be easily drunk, it is possible to habit to drink after meals or during meals, and to continue taking indigestible dextrin for a long time. .

[0011]

EXAMPLES Next, specific examples of preparation of the functional coffee according to the present invention will be described with reference to test examples.

18. Powder of indigestible dextrin (trade name: Fibersol 2 (E); manufactured by Matsutani Chemical Industry Co., Ltd .; dietary fiber content: 80%; the same applies hereinafter); 82.353 kg of instant coffee powder; 647 kg (digestible dextrin: coffee = 4.667: 1) were mixed in an atmosphere adjusted to a humidity of 55% or less to prepare a functional coffee. 8.5 g of this functional coffee (containing 7 g of indigestible dextrin) was dissolved in 100 ml of hot water and water, respectively, and drunk. The drink had a moderate flavor with no irritation even without adding sugar or the like.

[Flavor organoleptic test] The ratio of the indigestible dextrin to the instant coffee was changed in various ways, and the functional coffee prepared in each ratio was 100
Each beverage was dissolved in ml of boiling water, and each beverage was drunk by 30 panelists (11 adult men and 19 adult women) to determine whether the flavor was good or bad. Evaluation is 5
Performed step by step. Table 1 shows the results. In the column of “Evaluation” in Table 1, “◎”: scent, sourness, body taste, and bitterness are strong flavors; “○”: scent as it is,
Acidity, body taste and bitterness are mellow; "：": acidity, body taste and bitterness are almost good, but less fragrance;
“×”: bad scent, weak acidity, body taste and bitterness,
Limitations as a beverage; "xx": lacks flavor and is undesirable as a beverage.

[0014]

[Table 1]

[0015] As can be seen from Table 1, if the compounding ratio of the indigestible dextrin to the coffee powder is 5 times or less, the beverage has a favorable flavor.

[Storage stability test 1] Functional coffee obtained by mixing indigestible dextrin powder and instant coffee powder is individually packaged at the actual production level, and is individually packaged at 1 ° C, room temperature and 40 ° C. Each was stored at a constant temperature under the same temperature. After 1 month, 4 months, 6 months, and 8 months, respectively, from the start of storage, the functional coffee powder is dissolved in about 100 ml of boiling water per packet, and the color tone, flavor (aroma, Bitterness, sourness, and body taste) were evaluated as evaluation items, and those stored at room temperature and at a temperature of 40 ° C were compared with those stored at a temperature of 1 ° C. The evaluation method was a five-point numerical deduction method. When the color tone and flavor of a sample stored at 1 ° C. were respectively set to 5, storage at room temperature and 4
Relative evaluation was performed for each of those stored at 0 ° C., and 3 was determined to be the edible limit.

The determination of the color tone is performed using a new color scheme card of the Japan Color Research Institute. 5: Good color tone and transparency; 4: Slightly dark but good transparency; 3:
A slightly increased density but felt savory; 2: discolorable, limited as a beverage; 1: discolored and turbid, unfavorable as a beverage. In addition, in the judgment of the flavor, 5: aroma, sourness, body taste and bitterness are balanced and felt very delicious;
4: Aroma is good, but the balance of sourness, body taste and bitterness is not yet good; 3: Sour, body and bitterness is good, but a little less fragrant and relishable; 2: No aroma, sourness, Weakness and bitterness are weak, and the beverage is of a limit; 1: It has no flavor and is not preferred as a beverage.

As a result, both of the storage at room temperature and the storage at 40 ° C. were 8 times lower than those stored at 1 ° C.
Even after a lapse of months, little change was observed in both color tone and flavor (the evaluation remained at 5).

[Storage stability test 2] Functional coffee obtained by mixing indigestible dextrin powder and instant coffee powder is individually packaged at an actual production level, and is packaged at room temperature and at 40 ° C. Each was stored at a constant temperature. One month, three months, five months and eight months after the start of storage, respectively, the water content, the number of general bacteria, the number of coliforms and the number of molds and yeasts of the functional coffee were measured.

The change in the water content is shown in Table 2. As shown in Table 2, almost no change was observed in both the storage at room temperature and the storage at 40 ° C., and even after 8 months. In addition, the number of general bacteria was 30 when stored at room temperature and at 40 ° C, and after 8 months.
At 0 or less / 100 g, almost no change was observed.
Furthermore, the number of coliforms and the number of molds and yeasts remained negative and remained unchanged after storage at room temperature and 40 ° C., and even after 8 months.

[0021]

[Table 2]

From the results of the above storage stability tests 1 and 2,
The shelf life of this functional coffee can be at least 8 months.

[Test on the Effect of Indigestible Dextrin] Thirty adults (11 men and 19 women) were drinking functional coffee (comprising indigestible dextrin) during meals and meals. Changes in postprandial blood sugar levels in each case of drinking normal instant coffee (without indigestible dextrin) were examined. The test was performed as follows. That is, after eating breakfast at 7:00 am on the day of the test, fasting was stopped,
Occasionally, a test meal (1 anpan and 2 mini-Kokura: 13.1 g protein, 4.9 g lipid) was added to a drink in which 8.5 g of functional coffee (containing 7 g of indigestible dextrin) was dissolved in 100 ml of boiling water. , 113.9 g of carbohydrates; total energy of 552 kcal), and the change in blood sugar level was observed for 120 minutes. The test meal was taken together with a beverage (control) prepared by dissolving ordinary instant coffee in 100 ml of boiling water, and the change in blood sugar level was observed for 120 minutes. The tests were performed randomly, with the order of each load crossing over at intervals of 2-3 days. The blood glucose level was measured before ingestion and at 30, 60, and 120 minutes after ingestion, using an auto-blood glucose meter (trade name: Tide, Bayer.
(Manufactured by Sankyo Co., Ltd .; enzyme test paper method). In addition, the blood glucose level of each subject was measured using the same apparatus throughout each load test. Table 3 shows the results.

[0024]

[Table 3]

As can be seen from Table 3, when the test meal was ingested with a functional coffee beverage containing indigestible dextrin, and when the test meal was ingested with an ordinary instant coffee beverage (control). In any of the above, the blood glucose level reached the peak 30 to 60 minutes after ingestion, but when the indigestible dextrin was ingested, the peak was lower than in the control, It was confirmed that the effect of sex dextrin on suppressing the increase in blood glucose level was confirmed.

[0026]

The functional coffee according to the first aspect of the present invention contains a large amount of indigestible dextrin, and when consumed after or during a meal, dietary fiber contained in a large amount in the indigestible dextrin Works effectively in the human body, and an increase in blood sugar level after eating and the like is suppressed. And since this functional coffee can be easily drunk, it is easy to habitually continue to ingest it after or during a meal.

Claims (1)

[Claims] 1. A functional coffee in which 5 parts by weight or less of a water-soluble indigestible dextrin is mixed with 1 part by weight of a soluble coffee powder.