JP2002281902A - Additive preparation for coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an additive preparation for coffee capable of ameliorating irritation to the gastric mucosa and constipation without reducing functionality and efficacy originally of the coffee and changing palatability (flavor/taste, or the like). SOLUTION: This additive preparation for coffee is an extract obtained by adding 10 times in weight of purified water to a roasted cassia seed/a roasted Houttuynia cordata and then boiling, and 10-30 w/wt.% of the extract of the cassia seed and 7-20 w/wt.% of the extract of Houttuynia cordata are added to avoid damaging the original flavor of the coffee.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to the technical field of additive preparations added to coffee.

[0002]

2. Description of the Related Art Coffee trees are plants of the family Rubiaceae, native to the tropics of Africa, evergreen small tall trees, white flowers,
Smells. The berries are crimson. The fruits can be brewed, and the seeds are called "coffee beans", roasted well and ground to make a drink, which is coffee. Seeds contain caffeine, tannic acid, saccharides and fatty oils as ingredients, and are said to have excitement, inotropic and diuretic properties. In a fast-moving modern society, complex and nervous human relationships, we, who live every day in such situations, need nothing more than relaxation of mind and body. You need time to forget, open your mind and body, and at such times a cup of coffee is widely used as a beverage to relax and relax the drinker. Recently, coffee is consumed daily and habitually, and the effectiveness of drinking coffee from the viewpoint of "the same source of medicine and food", that is, "the source of food and medicine is the same" is examined I did it. Caffeine, a component of coffee, is a type of stimulant belonging to alkaloids (nitrogen-containing compounds) and stimulates the cerebral cortex and muscles to give a mild stimulant effect. Therefore, it is said that the activity of the brain is activated, the thinking ability is improved, and the muscle fatigue is reduced. Drinking coffee makes your head clear, awake, and refreshes, all due to the effects of caffeine. In addition, caffeine expands peripheral blood vessels and increases the pulsation of the heart to improve blood circulation, distribute fresh blood throughout the body, and the brain and internal organs begin to work actively. Works effectively. In addition, tannin in coffee sticks to stomach wall by drinking before meal and forms membrane and protects stomach,
It is also said that drinking after meals aids digestion by promoting secretion of digestive juices. Caffeic acid and chlorogenic acid, one of the main components of coffee, have a strong SOD effect, and their ability to suppress the formation of active oxygen and lipid peroxide, which are involved in aging and various diseases, is becoming clear. Was. In addition, it has been shown that coffee has a dieting effect that has been booming among young people recently. When caffeine, a component of coffee, stimulates the autonomic nerves (nerves that regulate the work of internal organs), metabolism becomes active,
This burns extra fat and consumes more energy. In addition, niacin, a type of vitamin in coffee, has the effect of increasing calorie consumption. In other words, coffee exerts a dieting effect due to the synergistic effect of caffeine and niacin.

[0003]

Caffeine, which is a component of coffee, mainly has an excitatory effect, a diuretic effect, a digestive effect, and a detoxifying effect. The excitatory action gives excitability to the central nervous system, heart, and muscles, and exerts effects such as awakening drowsiness, enhancing thinking ability, and improving blood circulation by activating the work. The diuretic effect stimulates the kidneys to stimulate metabolic function and excrete waste products in the body as urine. Digestion activates the stomach and stimulates secretion of digestive juices. It is said that the detoxifying action eliminates the toxicity of nicotine and the like contained in tobacco. In addition, caffeine stimulates the autonomic nervous system, activates metabolism, consumes more energy by burning excess fat, and exerts a diet effect. This effect can be expected to have a synergistic effect with niacin as a coffee component. Tannins have a local astringent effect; when taken before a meal, they bind to proteins in the stomach wall to form a membrane that protects the stomach, and when taken after a meal, promotes secretion of digestive juices to aid digestion.

[0004] Although these coffees have a useful effect, there are many cases in which continuous use of the coffee causes obstruction such as stomach leaning and stomach discomfort. This is due to the stimulating effect of caffeine on the gastric mucosa of the coffee component. In addition, it is often used as a wakefulness after drinking alcohol, but in addition to damaging the gastric mucosa due to the stimulating action and protein denaturing action of alcohol itself, in addition to the stimulation of caffeine, there are many cases where the stomach wall is damaged . In addition, people who are on a diet often restrict their diet, and when drinking coffee, the stimulus to the gastric mucosa by the component caffeine is stronger than that of ordinary people, and furthermore, by stimulation of the gastric mucosa The increased secretion of digestive enzymes (gastric juice) also increases the stimulating action on the stomach wall, and as a result, there is a high risk of causing gastritis, gastric ulcer, and other pathological conditions.

In addition, there is a method of adding cream or the like to make coffee mild to irritate the stomach, but this changes the original taste and aroma of coffee.
This is even more undesirable for those who expect a diet effect. Furthermore, although tannin, which is an active ingredient of coffee, has an effect of protecting the stomach by an astringent effect, it is highly likely to cause constipation, which may lead to various health-impairing diseases. Also, constipation is a major negative factor for people who are aiming for diet.

[0006] The present invention has been made in view of the above problems, and its object is to reduce the original function and medicinal properties of coffee and to reduce the palatability (aroma, taste, etc.) of coffee. It is another object of the present invention to provide an additive preparation to be added to coffee which has improved irritation to gastric mucosa and constipation without changing the above conditions.

[0007]

Means for Solving the Problems In order to solve the above-mentioned problems, the invention of claim 1 is an additive preparation to be added to coffee, which is made up of Kayoko or Dokudami, or both components, and has an inherent flavor of coffee. This is an additive preparation for coffee characterized by not impairing. The invention of claim 2 is
An additive preparation to be added to coffee.
An extract obtained by adding about 10 times by weight of purified water to each of the roasted dokudami and heating to boil,
In order not to impair the original scent of coffee, the mixing ratio of the extract extract and the dokudami extract to the coffee liquid is 10% W / W to 30W / W% for the extract extract and 7W / W% for the extract extract It is an additive preparation for coffee characterized by being added so as to be about 20 W / W%.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventor has proposed a method for improving the stomach irritability and maximizing the functionality and medicinal properties of coffee without changing the taste and aroma of coffee. We conducted various studies and studies on how to do this. Then, it was found that the irritability to the stomach after drinking can be reduced by adding shrimp seeds (Kyoko) to grinded (crushed) conventional roasted coffee beans and further adding dokudami. . The present inventor has conducted further studies based on this fact, and as a result, completed the invention.
That is, the essence of the present invention is to combine the determinant and / or the dokudami into coffee.

[0009] Ebisugusa (Iso grass) is an annual plant of the legume family native to North America, and can produce about 30 seeds of adzuki-size from one legume of 15 to 20 cm in length. It is used for various eye diseases, habitual constipation, hypertension, hepatitis, beriberi, edema, etc. In Japan, this is roasted like wheat tea and is called “hub tea” (habucha), which is loved for health promotion and tonicity, and strengthens the liver and kidneys. In particular, water is excreted with feces, Lighten the burden,
It is helpful in recovering tired kidneys, and also has the effect of eliminating tiredness and redness of eyes and preventing deterioration of vision. Specifically, an active ingredient called an anthraquinone derivative is one of the medicinal ingredients of Ebisugusa, and is known to have medicinal properties for laxity, tonicity, diuresis, hypertension, weak stomach and the like. Dokudami (jujube) mainly has an antibacterial action, an antiviral action, a diuretic action, a bowel movement action, an antihypertensive action on whole whole grass, and also has an action such as analgesia, hemostasis, suppression of serum secretion and promotion of tissue regeneration. Above all, it is known that the action of regulating blood pressure is due to the action of quertitrin and isoquertitrin in dokudami. In addition, it has been experimentally found that the diuretic effect is caused by dilation of the blood capillaries of the kidney, thereby increasing blood flow and urine secretion. In addition, the antibacterial action described above,
The antiviral effect reduces the burden on the liver.

[0010] Keriko and Dokudami have a strong smell inherent in crude drugs, and impair the original flavor of coffee if blended directly into coffee. In particular, the peculiar odor of Dokudami is decanoylacetaldehyde and lauryl aldehyde. As a result of repeated research on how to remove the odor of these crude drugs without damaging the active ingredient, the problem could be solved by roasting the crude drugs. In addition, it was possible to know that by roasting, the lobster itself exhibited a taste very similar to coffee.

[Action] In the additive preparation to be added to the coffee according to the present invention, about 10 times by weight of purified water is added to each of the roasted Kayoko and the roasted dokudami, and the mixture is heated and boiled. The extract contains 10% W / W to 30W / W% of the extract and 7W / W of the extract and the dokudami extract.
% To about 20W / W% by injecting into the coffee liquid to improve the irritability to the stomach and constipation of the coffee without impairing the original flavor of the coffee.・ Keyoko / Dokudami enhances the renal function and has an effect, and these synergistic effects improve the renal function.Keyoko / Dokudami has the effect of reducing the burden on the liver. It has the effect of eliminating fatigue and redness and preventing deterioration of vision, and these effects are not impaired. Further, as shown below, it was confirmed that coffee infused with the additive preparation of the present invention had various effects, and further promoted rather than impaired these medicinal effects. Excitatory action (wakes up drowsiness, improves blood circulation and enhances thinking ability) Digestive action (activates the stomach, stimulates secretion of digestive juices and increases appetite) Diuretic action (stimulates the kidneys and metabolic function Detoxification (eliminates the toxicity of nicotine etc. in tobacco) Dieting action (stimulates autonomic nerves, activates metabolism and burns fat) Antioxidant action ( (SOD action eliminates active oxygen and prevents diseases including aging)

Hereinafter, reference examples and preferred embodiments which are the premise of the present invention will be described. Reference Example 1 A first reference example on which the present invention is based is a ground product (coffee component) obtained by grinding roasted coffee beans.
Then, after adding the ground product (Keiko component) roasted and grinded (Keiko component) at the following compounding ratio, the roasted dokudami is further ground and crushed to obtain the ground product (Dockami component) at the following compounding ratio It has been added. Mixing ratio: ground coffee beans (roasted) --------- 70-W / W% ground Akemiko products (roasted) ---------- 20-W / W% ground dokudami products (roasted) 10) W / W% Total: 100W / W% * The type of coffee beans used was Blue Mountain. Based on the above mixing ratio, 150 g of boiling water was added to 10 g of the prepared mixture to prepare a coffee beverage by a drip method.

Memory test with coffee drink 1. Comparative Example 1: Coffee drink prepared by pulverizing coffee beans (using the same beans as used in the above formulation) in the same manner as in the above preparation method 2. Subject: coffee lover In addition, five adult men (age 35-57 years old) weak to alcoholic drinks (easy to get drunk) 3. Test method: Five adult men as a group, one hour after dinner (8:00 pm) Class 1 go: about 180m
After drinking l), the memory retention / reproduction test (memory filtration test) was performed four times at 10-minute intervals in succession by the method of FIG. 1 (thin line in FIG. 2). Next, after drinking each of the coffee drinks of Reference Example 1 and Comparative Example 1 after drinking alcohol, the same test was performed four times at the same subject every 10 minutes, and each test interval was set to 2 days ( After drinking alcohol, Reference Example 1 was drunk (thick line in FIG. 2), and Comparative Example 1 was drunk (solid line in FIG. 2). Further, a memory retention / reproduction test was carried out using the device shown in FIG. 1 in a state where no alcohol or coffee beverage was consumed as a control (broken line in FIG. 2). The method of using the tool shown in FIG. 1 is to first memorize the 15 characters of the problem in FIG. 1 for one minute, and after one minute, conceal or hide the problem in FIG. After resting for one minute, write it on the second note paper again in one minute. This is repeated four times, and the number of correct answers is counted. FIG. 2 is a graph showing test results of a memory retention / reproduction test (memory filtration test) performed under such conditions.

Before and after the test, the stomach condition and the flavor (aroma) evaluation of the coffee were inquired in a selective manner, and the average value of the test of the five subjects was rounded off and recorded. In principle, drinking was prohibited. The details of the interview and the scores (stomach condition / flavor) are as follows. * Stomach condition: very bad (-3 points) bad (-2 points) slightly bad (-1 point) normal (0 points) good (1 point) * flavor: very good (2 points) good (1 point) Point) Normal (0 point) Slightly bad (-1 point) Bad (-2 points)

When the test results are analyzed as shown in the graph of FIG. 2 and Table 1 of FIG. 3, the memory retention / reproduction test shows that
If alcohol is not taken at all and performed in a normal state,
I remembered 12 kana numbers from the first to the third, and recorded eleven with a slight decrease in the fourth. When only alcohol was consumed, the number of pseudonyms remembered by the subjects was 10 at the first time, but extremely decreased to 6 at the second time, 4 at the third time, and 3 at the fourth time. On the other hand, when drinking Reference Example 1 after drinking alcohol, the values were close to the normal state, with 12 at the first time and 11 at the second and subsequent times. Also, when drinking Comparative Example 1 after drinking alcohol, the first 11 times, the second time 10 times, the third time 9 times, the fourth time 8 times and slightly less than the alcohol drinking alone, the numerical value gradually Diminished. From the above, it was proved that the drinking of Reference Example 1 clearly prevented the reduction of memory by alcohol. In addition, this decrease in memory was thought to be related to paralysis of the optic nerve in addition to paralysis of the central nervous system by alcohol.
Next, regarding the stomach condition and flavor conducted at the same time,
Regarding the results of the interviews with five subjects, [Table 1] shows that the average of the values obtained by subtracting the values obtained when drinking alcohol from the values in Reference Example 1 was 1.6, which is quite good. On the other hand, the average of the value obtained by subtracting the value obtained when drinking alcohol from the value of Comparative Example 1 was -0.4, which is a "slightly bad" value, and Reference Example 1 reduced the discomfort of the stomach due to alcohol. However, the coffee alone of Comparative Example 1 showed almost no effect. Next, regarding the flavor, the average of the value obtained by subtracting the value before the test from the value of Reference Example 1 is
0.4, the average of the value obtained by subtracting the value before the test from the value of Comparative Example 1 was almost the same as 0, and the scent of the coffee body was lost in both Reference Example 1 and Comparative Example 1 with respect to the coffee-specific scent. The result was that it was not done. From the above results, it was clarified that when the coffee beverage according to Reference Example 1 was taken after drinking alcohol, the coffee relaxed the stomach irritation by alcohol without impairing the original aroma.

That is, when the test results described above are summarized, Reference Example 1 prevents a decrease in memory ability due to alcohol. Reference Example 1 prevents a decrease in visual acuity caused by alcohol. Reference Example 1 prevents deterioration of memory and visual acuity stronger than coffee. Reference Example 1 clearly prevents stomach discomfort due to alcohol. In Reference Example 1, the original aroma of coffee was not destroyed, and under alcohol drinking, the aroma was improved. It is considered that Reference Example 1 is gentle on the stomach and acts more moderately on irritants such as alcohol than drinking coffee alone. In other words, these effects act synergistically without losing the above-mentioned effects as coffee and the above-mentioned effects of Kayoko and Dokudami as individual Chinese medicines, and the above-mentioned effects are obtained.

By the way, the ratio of the coffee blend of Reference Example 1, which is the premise of the present invention, is as follows: ground coffee beans (roasted) 70 W / W%, ground crushed beans (roasted) 20 W / W%, dokudami The crushed product (roasted) was 10W / W%, but the roasted coffee beans were grinded, whereas the roasted Kaedeko roasted and grinded were often 5% W / W to 50W / W%. It is preferable that roasted dokudami and crushed dough are about 5 W / W% to 50 W / W%. This is because the ratio of Kayoko and Dokudami is 5W / W%
In the following, the above-mentioned effects could not be confirmed remarkably. Conversely, when the mixing ratio was 50 W / W% or more, the aroma of coffee was reduced and the evaluation value of flavor was also low. For the same reason, in order to make the features of the present invention more conspicuous, it is more preferable that the roasted coffee beans should be roasted and the roasted coffee beans should be roasted by 10% W / W. ~ 30W / W% is good, and roasted dokudami and then crushed are preferably about 7W / W% ~ 20W / W%.

REFERENCE EXAMPLE 2 Next, the second embodiment which is a premise of the present invention is described.
As a reference example, a crushed product obtained by crushing roasted coffee beans
(Coffee ingredients) and crushed products obtained by roasting and crushing Kayoko
(Kayoko ingredient) and crushed products obtained by roasting and crushing dokudami
(Dokudami component) and 100 g of the following mixture, 1 liter (1000 ml) of purified water was added and heated to boiling.
After boiling, the mixture was continuously heated for 5 minutes to extract each component, and then filtered using a filter to obtain a coffee beverage. Mixing ratio: ground coffee beans (roasted) --------- 70-W / W% ground Akemiko products (roasted) ---------- 20-W / W% ground dokudami products (roasted) 10) W / W% Total: 100W / W% * The type of coffee beans used was Blue Mountain. Then, the same test was performed on Reference Example 2 as in Reference Example 1. However, there was no decrease in the aroma of coffee, and the actions and effects were almost the same. The other effects of Reference Example 2 were also the same as in Reference Example 1. Without losing the above-described effects of coffee and the above-mentioned effects of Kayoko and Dokudami as individual Chinese medicines, these effects act synergistically to obtain the above-mentioned effects. The compounding ratio before heat extraction is
The roasted and crushed Akiko child products are
5% W / W ~ 50W / W% is good, roasted pulverized product is 5W / W%
Approximately 50W / W% is good. This is the same as in Reference Example 1. The compounding ratio of the roasted and crushed product of Kaedeiko and the roasted and crushed product of Dokudami is 5W / W%.
In the following, the above-mentioned effects could not be confirmed remarkably. Conversely, when the mixing ratio was 50 W / W% or more, the aroma of coffee was reduced and the evaluation value of flavor was also low. For the same reason, in order to make the characteristics of the present invention more remarkable, the roasted and ground roasted product is more preferably 10% W / W to 30W / W% with respect to the roasted and ground coffee. The roasted and ground roasted dokudami may be mixed with about 7 W / W% to 20 W / W%, added with purified water, heated and extracted. Although the extraction means was heated and extracted with the addition of purified water, an alcohol instead of purified water may be extracted using a mixture of these. In such a form, the finished coffee beverage and its processed beverage can be manufactured and sold in bottles and cans.

Embodiment 1 The embodiment of the present invention relates to an additive preparation for coffee which can obtain the same action and effect on the premise of the action and effect of the coffee drink and the processed drink of the above-mentioned reference example. And separately from the processed beverage, an additive preparation to be added to coffee. In this embodiment, about 10 times by weight of purified water is added to each of the roasted Keiko and Dokudami, heated and boiled, and then continuously heated for 5 minutes after the boiling to extract each of Keiko and Dokudami components. After that, the mixture was filtered using a filter to obtain each extract, and then the mixing ratio of each of the above extracts was almost the same as the weight ratio of the roasted extract roe extract (the roe extract component) 2 with respect to the roasted dokudami extract (Dokudami component) was adjusted to about 1, and this was used as an additive preparation to be added to coffee. The effect and effect were confirmed by adding 150 ml of boiling water to 10 g of roasted and crushed coffee beans of Blue Mountain, prepared by drip method to obtain a coffee beverage, and adding the hot coffee beverage to the hot coffee beverage. The additive preparation was added, but the addition ratio was the weight ratio of the additive preparation to the hot coffee 7.
(Fresh substitute) 3. Then, the above-mentioned additive preparation was mixed into the hot coffee beverage, and the same test as in Reference Example 1 was performed, but the operation and effect were almost the same as those in Reference Example 1. Almost the same, the above-mentioned effects of the above-mentioned effects were obtained by synergistically acting without the loss of the above-mentioned effects of coffee and the above-mentioned effects of Kayoko and Dokudami as individual Chinese medicines. . In addition, the mixing ratio of the above-mentioned roasted extract and roasted dokudami extract is not limited to 2: 1, and as in Reference Examples 1 and 2, the extract of roasted extract and dokudami extract with respect to the coffee liquid is used. 5% W / W to 50W / W% for extract extract and 5W / W% to 5% for Dokudami extract
More preferably, the extract is determined to be about 10% W / W to 30W / W%, and the Dokudami extract is preferably 7W / W% to 20W /
It may be adjusted appropriately within a range of about W%, but in the present invention, the range is set to this numerical value. Although the above-mentioned additive preparation was in the form of an extracted liquid, for example, it may be freeze-dried to be in the form of a powder.

It is needless to say that the present invention is not limited to the above-described embodiment unless the characteristics of the present invention are impaired. For example, the present invention is applied to a processed coffee beverage mixed with a small amount of dairy products and the like. It goes without saying that an additive preparation for coffee may be applied.

[0021]

The coffee to which the additive preparation for coffee of the present invention has been added can be used without impairing the original function and medicinal properties of the coffee, and without impairing the taste (aroma, taste, etc.) of the coffee. Improves irritation to the gastric mucosa and constipation, and enhances renal and hepatic functions of coffee, kayoko, and dokudami, and their synergistic effects improve renal and hepatic functions It further enhances the functionality and medicinal properties inherent in coffee. Specifically, if the coffee beverage of the present invention and its processed beverage are drunk, it will prevent sleepiness and enhance the thinking ability of studying for an examination at midnight. It can prevent sleepiness due to fatigue and lack of sleep when driving, can eliminate gastric discomfort due to eating too much food, sickness after alcohol intake,
Prevent hangover prevention, improve constipation,
Specific clinical effects such as elimination of stomach discomfort and promotion of a diet effect by ingestion of diet foods are obtained, and these effects completely suppress the stimulation of stomach by caffeine, a component of coffee. The present invention has an effect of completely suppressing the astringent action of tannin, and it is possible to easily obtain and drink a coffee beverage having the above-described action and effect and a processed beverage thereof at any time.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a test tool for a memory retention / reproduction test when a reference example 1 which is a premise of the present invention is used.

FIG. 2 is a graph showing test results of a memory retention / reproduction test when Reference Example 1 as a premise of the present invention is used.

FIG. 3 is a table showing [Table 1] showing the results of an inquiry about the state of the stomach and the flavor when using Reference Example 1 as a premise of the present invention.

Claims (2)

[Claims] 1. An additive preparation to be added to coffee,
An additive preparation for coffee, comprising Kayoko or Dokudami or both components and not impairing the inherent aroma of coffee. 2. An additive preparation to be added to coffee,
1 weight ratio for roasted Keiko and roasted dokudami
An extract obtained by adding about 0-fold purified water, heating and boiling, wherein the mixing ratio of the extractor extract and the dokudami extract to the coffee liquid is determined so as not to impair the original aroma of coffee. An additive preparation for coffee, wherein the extract is added so that the extract is 10% W / W to 30W / W%, and the Dokudami extract is about 7W / W% to 20W / W%.