JP2006067862A

JP2006067862A - Anthocyanidin- or anthocyanin-containing coffee beverage

Info

Publication number: JP2006067862A
Application number: JP2004253689A
Authority: JP
Inventors: Masashi Fujii; 政志藤井; Masami Asano; 正美浅野; Takako Sugiyama; 孝子杉山
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-09-01
Filing date: 2004-09-01
Publication date: 2006-03-16

Abstract

<P>PROBLEM TO BE SOLVED: To provide anthocyanidin- or anthocyanin-containing coffee beverage making the brain function clear, and improving concentration power via the synergism with the improvement in eye function. <P>SOLUTION: The anthocyanidin- or anthocyanin-containing coffee beverage comprises drinking food having concentration power-improving action and is obtained by making roasted coffee bean extracted liquid contain ≥0.0104 wt.% of the blue berry-originated anthocyanidin or at least one kind of anthocyanin at an amount equivalent to that of the anthocyanidin. Such a process as to blend the beverage can be also applied to any of the following configurations: a configuration where the extracted liquid from coffee bean and blueberry is subjected to freeze dry like in the case of so-called instant coffee, or a configuration where blueberry extracted powder is admixed into roasted coffee bean powder, and further a configuration where the blueberry extracted powder is dissolved in the roasted coffee bean extracted liquid. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、脳の働きを明瞭にし、眼の働きの向上との相乗作用により、集中力を向上することのできる飲料用食品を提供する。 The present invention provides a beverage food that can clarify the function of the brain and improve the concentration by synergistic action with the improvement of the function of the eye.

コーヒーには、カフェインが含まれており、従来覚醒作用がある事で知られており、ブルーベリーは、アントシアニジンまたはアントシアニンを含むことにより、眼精疲労予防作用がある事で良く知られている。しかし、現実にコーヒーを多量に飲むことは難しく、多量に服用した時、胃に障害をもたらす等問題があった。同様にブルーベリーも価格の観点から大量に服用する事が難しい。長距離運転や深夜に長時間にわたる就業を事故無く履行するため、安価でありながら健康を害することなく、集中力を上げる方法が望まれている。この問題に関連して、眼疾患改善作用及び眼の機能維持作用を有する健康補助食品（特許公開２００２−０１７２９５）や目の異常の改善効果が高く、しかも、苦みが少なくて飲みやすい健康茶（特許公開２００１−２２６２７９）などがある。
特許公開２００２−０１７２９５特許公開２００１−２２６２７９ Coffee has been known to contain caffeine and has a conventional arousal action, and blueberry is well known to have an eye strain prevention action by containing anthocyanidin or anthocyanin. However, in reality, it is difficult to drink a large amount of coffee, and there are problems such as causing stomach problems when taken in large amounts. Similarly, blueberries are difficult to take in large quantities from a price perspective. In order to carry out long-distance driving and long-time work without accidents, there is a demand for a method that improves concentration without being harmful to health while being inexpensive. In relation to this problem, health supplements (patent publication 2002-017295) having an eye disease improving action and an eye function maintaining action, and a health tea having a high effect of improving eye abnormalities and being easy to drink with little bitterness ( Patent Publication 2001-226279).
Patent Publication 2002-017295 Patent Publication 2001-226279

焙煎コーヒー豆抽出液中にブルーベリー由来のアントシアニジンを０．０１０４％以上またはこの量に匹敵するアントシアニンの１種以上を含有してなる集中力向上作用を有する飲料用食品。この飲料の調合方法は、いわゆるインスタントコーヒーの様にコーヒーとブルーベリーの抽出液を凍結乾燥した形態または焙煎コーヒー豆粉末にブルーベリーエキス末を混入する形態、さらに焙煎コーヒー豆抽出液にブルーベリーエキス末を溶解する形態のいずれにおいても提供する事ができる。 A food for beverages having an effect of improving concentration by containing 0.0104% or more of anthocyanin derived from blueberries in the roasted coffee bean extract or at least one anthocyanin equivalent to this amount. This beverage is prepared by freeze-dried coffee and blueberry extract like so-called instant coffee, or by mixing blueberry extract powder into roasted coffee bean powder, and blueberry extract powder into roasted coffee bean extract. Can be provided in any form that dissolves.

以下、本発明の実施例について説明する。本発明は、焙煎コーヒー豆粉末中にブルーベリー（アントシアニジン２５％以上含有またはこの量に匹敵するアントシアニンの１種以上を含有）エキス末を配合してなる粉末であり、フィルター上に装填し水または熱湯で抽出し、ろ過後飲用するか、使い捨てタイプのカップ中に装填し抽出後飲用する。または、予め焙煎コーヒー豆から抽出した液にブルーベリー（アントシアニジン２５％以上含有またはこの量に匹敵するアントシアニンの１種以上を含有）エキス末を加えて飲料としても良く、さらにいわゆるインスタントコーヒの様に予め焙煎コーヒー豆から抽出した液を凍結乾燥し顆粒状にする際にブルーベリー（アントシアニジン２５％以上含有またはこの量に匹敵するアントシアニンの１種以上を含有）エキス末を加えて粉末にする方法もある。いずれの形態においても、最終コーヒー飲料の形でブルーベリー由来のアントシアニジンを０．０１０４％以上またはこの量に匹敵するアントシアニンの１種以上を含有するように調整する。 Examples of the present invention will be described below. The present invention is a powder obtained by blending roasted coffee bean powder with blueberry (containing at least 25% anthocyanidin or containing at least one anthocyanin equivalent to this amount) extract powder, loaded on a filter with water or Extract with hot water and drink after filtration, or load in a disposable cup and drink after extraction. Alternatively, blueberry (containing at least 25% anthocyanidin or containing at least one anthocyanin equivalent to this amount) extract powder may be added to the liquid previously extracted from roasted coffee beans to make a beverage. When the liquid extracted from roasted coffee beans is freeze-dried and granulated, blueberry (containing at least 25% anthocyanidin or containing at least one anthocyanin equivalent to this amount) is added to powder. is there. In either form, the anthocyanidins derived from blueberries are adjusted to contain 0.0104% or more or one or more anthocyanins comparable to this amount in the form of the final coffee drink.

コーヒー豆はアカネ科（Ｒｕｂｉａｃｅａｅ）コフィア属（Ｃｏｆｆｅａｓｐ．）に植物学上分類される植物でエウコフィア亜属（Ｅｕｃｏｆｆｅａ）、パラコフィア亜属（Ｐａｒａｃｏｆｆｅａ）、アグロコフィア亜属（Ａｇｒｏｃｏｆｆｅａ）、マスカロコフィア亜属（Ｍａｓｃａｒｏｃｏｆｆｅａ）に分類される。中でも経済性に優れ栽培の主流になっている、エウコフィア亜属は更にエリスロコフィア種（Ｅｒｙｔｈｒｏｃｏｆｆｅａ）、パキコフィア種（Ｐａｃｈｙｃｏｆｆｅａ））、メラノコフィア種（Ｍｅｌａｎｏｃｏｆｆｅａ）、ナノコフィア種（Ｎａｎｏｃｏｆｆｅａ）、モザンビコフィア種（Ｍｏｚａｍｂｉｃｏｆｆｅａ）の５種に分類される。主として、エリスロコフィア種の、コフィアアラビカ亜種（ＣｏｆｆｅａＡｒａｂｉｃａ）、コフィアカネフォラ亜種（ＣｏｆｆｅａＣａｎｅｐｈｏｒａ）を１種類以上用いる。
ブルーベリーはツツジ科のスノキ属（Ｂｉｌｂｅｒｒｙ）学名（ＶａｃｃｉｎｉｕｍｍｙｒｔｉｌｌｕｓＬ．）を用いる。 Coffee beans are plants classified in the botany of Rubiaceae Coffea sp., And are sub-genus Eucoffia, Paracoffea, Agrocoffea, and Ms. It is classified into the genus (Mascarofoffea). Among them, the subspecies of Eucophia, which is excellent in economic efficiency and has become the mainstream of cultivation, is further classified into erythrocoffea species (Phachycoffea), melanocophea species (Melanocoffea), nanocoffea species (Nanocoffea), and Mozambiquea species. There are five types. Mainly, one or more erythrocophia species, Coffea Arabica subspecies (Coffea Arabica), Coffea Canephora subspecies (Coffea Canephora) are used.
For the blueberry, the scientific name of the genus Bilberry (Vaccinium myrtillus L.) is used.

実施例１焙煎コフィアアラビカ亜種の豆中引き粉末１００ｇ中にブルーベリー（アントシアニジン２５％以上配合）エキス末１ｇを加えた粉末をネルドリップ方式にて８５〜９２度の熱湯１．３リットルを用い抽出した。比較例１として焙煎コフィアアラビカ亜種の豆中引き粉末１００ｇのみを同様に処理した抽出液と比較例２にはブルーベリー（アントシアニジン２５％以上配合）エキス末１ｇを同様に処理した抽出液を用いた。服用量は、各試験液１００ｍｌである。 Example 1 A powder obtained by adding 1 g of blueberry (containing 25% or more of anthocyanidin) extract powder to 100 g of roasted Kofia arabica subspecies bean paste powder was used in 1.3 liters of 85-92 ° C. hot water by the nel drip method. Extracted. In Comparative Example 1, an extract obtained by similarly treating only 100 g of the roasted Kofia arabica subspecies bean paste powder, and in Comparative Example 2, an extract obtained by similarly treating 1 g of blueberry (anthocyanidin 25% or more) extract powder was used. It was. The dose is 100 ml of each test solution.

実施例の効果を調べるために、２０歳から４７歳の健常な志願者２７名を無作為に３群に分け、１群９名は実施例１服用群とし、残り２群は比較例１服用群と比較例２服用群とした。各群に試験液の服用前と服用後にフリッカーテストを実施した。
フリッカーテストは、以下の方法にて実施した。光源の明るさを規定の値とし、光源電球に記入してある電流値と同じになるように中心光源調節器で調節、ちらつき値のスケールのダイヤルを右に回し、セクターが回転しちらつきが見えることを被験者に確認させる。さらにダイヤルを回すと断続光になることを見せておき、断続光から連続光へ変わった時にボタンを押すことを教示する。被験者は接眼筒に両眼をつけ、奥の小孔を注視する。自動的に光の点滅する間隔が短くなってくるので、断続光から継続光に変わったら、その瞬間にボタンを押す。検者はそのときのフリッカー値を読み取る。これを５回繰り返し、その平均を算出した。 In order to examine the effects of the examples, 27 healthy volunteers aged 20 to 47 years were randomly divided into 3 groups, 9 people per group were taken as Example 1 and the remaining 2 groups were taken as Comparative Example 1. Group and Comparative Example 2 were taken. Each group was subjected to a flicker test before and after taking the test solution.
The flicker test was performed by the following method. Adjust the brightness of the light source to the specified value and adjust it with the central light source adjuster so that it matches the current value written on the light source bulb, turn the dial of the flicker value scale to the right, the sector rotates and you can see the flicker Ask the subject to confirm. He further shows that turning the dial turns into intermittent light, and teaches pressing a button when the light changes from continuous light to continuous light. The subject puts his eyes on the eyepiece and looks at the small hole in the back. Since the interval of blinking light automatically becomes shorter, when you change from intermittent light to continuous light, press the button at that moment. The examiner reads the flicker value at that time. This was repeated 5 times and the average was calculated.

フリッカー値の低下は覚醒水準の減衰に起因する知覚機能の低下を反映し、視覚系を含む知覚連合皮質における視覚情報処理能力の減少を表現し、逆にフリッカー値の上昇はこれらの処理能力の昂進を示すと考えられる。 The decrease in flicker value reflects the decrease in perceptual function due to the attenuation of the arousal level, and expresses the decrease in visual information processing ability in the sensory association cortex including the visual system. It is thought that it shows progress.

フリッカーテストの結果を表１に記載する。 The results of the flicker test are listed in Table 1.

それらの結果から、実施例１は、服用前に比較して顕著に高く、比較例１または比較例２と比べても有意に高い値を示した。したがって、実施例の服用により、コーヒー抽出液またはブルーベリー単独服用に比べて相乗効果のある事が立証され、視覚情報処理能力向上と覚醒水準の昂進に起因する知覚機能の向上の相乗作用による集中力の向上が示された。

From these results, Example 1 was significantly higher than before taking, and was significantly higher than Comparative Example 1 or Comparative Example 2. Therefore, the use of the examples proved to have a synergistic effect compared to taking coffee extract or blueberry alone, and the concentration due to the synergistic effect of improving the visual information processing ability and improving the perceptual function due to the advancement of the arousal level Improvement was shown.

Claims

A food for beverages having an effect of improving concentration by containing 0.0104% or more of anthocyanin derived from blueberries in the roasted coffee bean extract or at least one anthocyanin equivalent to this amount. This beverage is prepared by freeze-dried coffee and blueberry extract like so-called instant coffee, or by mixing blueberry extract powder into roasted coffee bean powder, and blueberry extract powder into roasted coffee bean extract. Can be provided in any form that dissolves.