JP2006158367A - Coffee preparation mixed with collagen and coffee roasting method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coffee preparations intended for easily deliciously ingesting health food such as collagen and coffee in view of the fact that it is said that collagen has physiological functions of osteogenesis acceleration, repair of arthritis, suppression of blood pressure increase, protection of digestive mucous membrane and beauty effect, and ingestion everyday brings effect, and also coffee highly contains polyphenol and chlorogenic acid which are said to have aging preventive effect. <P>SOLUTION: The coffee preparations enable easy ingestion of a proper amount of collagen and favorite food coffee through mixing animal collagen or marine collagen with coffee beans roasted by a method. It is possible to produce delicious coffee in spite of being heath food by using the coffee roasting method bringing no change of taste, body and flavor of coffee caused by the addition of collagen. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee preparation and a coffee roasting method, in which collagen, which has been conventionally said to contribute to health maintenance when ingested, and coffee containing a substance that contributes to health and diet.

Conventionally, an appropriate amount of collagen powder is taken using a spoon or the like, mixed with the finished coffee extract, and collagen is mixed with the jelly-like processed food (Patent Document 1).
JP 2001-245614 A

Problems to be solved by the invention

Conventionally, taking a certain amount of collagen every day has required great efforts. Therefore, we devised mixing an appropriate amount with coffee. The amount of collagen to be ingested per day is said to be 1-10 g. The intake varies depending on the manufacturer and quality. This collagen can be taken in a stable amount every day.

Conventionally, when collagen is simply mixed with coffee, the taste, richness and aroma inherent in the coffee are impaired, and there is a sense of incongruity when drinking as coffee. However, it has become possible to provide a roasting method that does not impair the taste, richness and aroma of the original coffee even when collagen is added.

Coffee contains a lot of polyphenols and chlorogenic acid, which are said to have an anti-aging effect.

Caffeine and chlorogenic acid contained in coffee have the effect of activating enzymes that break down fat in fat cells, and are also effective for dieting.

As a conventional intake method, there is an example in which collagen is mixed with jelly-like processed foods to add other seasonings to the jelly to eliminate the taste and smell of collagen and make it a coffee taste, but this is different from coffee drinks Is.

  The object of the present invention is to realize a method for easily and deliciously ingesting collagen, which has been conventionally said to be healthy, and a method for producing the same.

Means for solving the problem

  In view of such circumstances, the present inventors have conventionally used collagen, which is a component of bones and skin, which is said to be good for health and beauty, to coffee in which components such as chlorogenic acid which are said to be good for health have recently been found. Invented a coffee preparation containing collagen that is a high-protein, low-calorie health food that can be added and easily ingested, and even if it is mixed with collagen, it does not impair the taste, richness, aroma, etc. We have invented a coffee roasting method in which roasting has been devised with a roasting temperature and roasting time that can give it a taste, richness and aroma that is higher than the original coffee.

  As a result, collagen powder is mixed immediately after pulverizing (grinding) coffee beans that have been roasted and finished using the method of roasting coffee beans for blending collagen, and the mixed coffee powder is extracted using conventional coffee liquor extraction. The purpose could be achieved by extracting by the drip method or siphon method.

In addition to collagen, coffee can be mixed with flavoring ingredients including coenzyme, hyaluronic sun, squalene, rosehip, herbal medicine, fucoidan, noni and the like.

In the present invention, (1) healthy collagen powder was mixed with coffee, which is a favorite product. (2) The active ingredient of collagen can be ingested easily and easily every day. (2) It relates to a roasting method for coffee beans and a blending method for collagen so that the taste, richness and aroma are not impaired even if collagen is mixed.

In the present invention, collagen can be applied to both collagen peptides extracted from animals (hereinafter referred to as animal collagen) and collagen peptides extracted from fish (hereinafter referred to as marine collagen).

  Typical animal collagen is a white to pale yellow powder that does not coagulate with heat and becomes red-purple to blue-violet when heated. The pH is 5.5 to 6.5, the dry weight is 10.0% or less, the nitrogen is 16.0 to 18.0%, the ignition residue is 12.0% or less, and the viscosity is 1.0. At ˜2.0 Pas, arsenic is 1 ppm or less, heavy metal is 20 ppm or less, the number of general viable bacteria is 3,000 / g or less, and the coliform group is negative.

  Typical marine collagen is a white powder that does not solidify by heat and becomes red-purple to blue-violet when heated. The pH is 4.5 to 5.5, the dry weight is 10.0% or less, the nitrogen is 16.0 to 18.0%, the ignition residue is 12.0% or less, and the viscosity is 1.0. At ˜2.0 Pas, arsenic is 1 ppm or less, heavy metal is 20 ppm or less, the number of general viable bacteria is 3,000 / g or less, and the coliform group is negative.

In order to make both of these collagen powders optimal for each cup, Colombia, Mexico, Guatemala, Honduras, Costa Rica, Peru, Ecuador, New Guinea, Australia, India, Vietnam, Ivory, Uganda, Jamaica, USA (Hawaii), Pre-mixed with coffee beans produced in countries such as Cuba, Brazil, Ethiopia, Tanzania, Kenya, Indonesia, Dominica, Yemen, etc., it becomes possible to stabilize the amount of collagen taken each time, and the amount of collagen added each time It is now possible to drink easily without worrying about Collagen amount was about 1: 7 to 1: 3 with 8 g of coffee beans required per standard coffee cup as a guide. However, depending on the roasting method and extraction method of beans, other mixing ratios are also effective.

  In addition, the synergistic effect of the active ingredients on the health of collagen and coffee made the product more health-conscious.

  In the method for producing coffee of the present invention, coffee beans to be roasted are put into a kettle, roasted using thermal power, and the coffee beans are crushed (grinded). Then, the ground coffee beans and an appropriate amount of collagen are put into a mixer and mixed. Immediately pack the bag so as not to damage the taste and richness after mixing.

  Colombia, Mexico, Guatemala, Honduras, Costa Rica, Peru, Ecuador, New Guinea, Australia, India, Vietnam, Ivory, Uganda, Jamaica, America (Hawaii), Cuba, Brazil, Ethiopia, Tanzania, Kenya, Indonesia, Dominica, Yemen, etc. Roasting of coffee beans produced in countries is carried out using fossil fuels (oil, coal, natural gas, etc.), fuels such as city gas and charcoal that can be used for thermal power.

  Although the roasting method varies depending on the fuel, conventionally, as shown in FIG. 1, the kettle is heated to about 230 ° C. + 10 ° C., and the raw coffee beans are put into the kettle and roasted on high heat for 8 to 10 minutes. The temperature change of the hook at that time is as shown in FIG.

  In the roasting method of the present invention, when fossil fuel is used, as shown in FIG. 2, the kettle is heated to about 220 degrees, raw coffee beans are put into the kettle, and roasted for 12 to 13 minutes. By extending the roasting time to 1,3 to 1,5 times the normal time, the heat penetrated into the beans and it became possible to exclude moisture.

As shown in FIG. 3, the roasting method when charcoal is the fuel heats the kettle to about 220 ± 5 degrees, puts the raw coffee beans in the kettle, and roasts for 13 to 15 minutes. By extending the roasting time to 1,5 to 1,6 times the normal time, and the far-infrared effect of charcoal, heat penetrated into the beans, and moisture was eliminated.

When performing roasting using fossil fuel and charcoal as raw materials, the roasting degree is monitored by visual inspection or inspection equipment that could not be achieved by conventional techniques from about 1 minute before the completion of roasting. Make final fine adjustments. By final fine adjustment of the roasting degree, the surface of the coffee bean is not burned, but heat can penetrate into the bean so that it can be roasted evenly.

Another measure of coffee beans is the degree of roasting, from coffee beans with the highest roasting degree to Italian roast (espresso, iced coffee), French, full city, city (ordinary roasting), high, medium, There are 8 levels of cinnamon and light (American), but when mixed with collagen, it varies depending on the type and growth state of the beans, but full city and city are optimal, and the taste, richness and aroma of coffee are impaired. Absent.

The invention's effect

According to the present invention, health ingredients can be easily ingested by mixing with health-friendly collagen and favorite coffee.

The original taste, richness and aroma of coffee, which has been changed by simply mixing coffee and collagen, can be provided as a better product than before.

By adding collagen to coffee, it was possible to make a high protein, low calorie food.

The collagen-containing coffee of the present invention was tried on a monitor of 1000 people for each roast degree. The tasting test was conducted with a coffee blended with collagen, which was produced at various degrees of roasting: medium shallow roast, medium weak roast, medium medium roul, medium strong roast, medium deep roast and deep roast. The results of the tasting test show that the marine collagen blended coffee preparations in Table 1 are superior to the animal collagen blended coffee preparations in Table 2, but the roasting degree of the collagen blended coffee was selected correctly. did. Among these, as can be seen in Tables 1 and 2, it was found that the coffee containing collagen with the roasting degree of deep roast and medium strong roast was the best.

This is a conventional coffee liquid extraction method in which collagen powder is mixed immediately after grinding (grinding) coffee beans roasted and finished using a coffee beans roasting method for blending collagen, and the mixed coffee powder is used in the past. The purpose could be achieved by extracting by drip method or siphon method.

In addition to collagen, coffee can be mixed with flavoring ingredients including coenzyme, hyaluronic sun, squalene, rosehip, herbal medicine, fucoidan, noni and the like.

As for coffee beans, another measure of coffee beans, there are 8 levels of coffee beans, from strong to Italian roast, French, full city, city, high, medium, cinnamon, and light, as shown in Table 3. When this 8-step roasting degree test is performed and mixed with collagen, it varies depending on the type and growth state of the beans, but as shown in Table 3, Italian roast, French, full city, city, high, medium, cinnamon The taste test results of 8 levels of roasting of light show that full-city roasting medium strength roasting and city roasting medium-medium roasting are optimal, and the taste, richness and aroma of coffee are not impaired It was. This is consistent with the results of 1000 tasting tests.

7g of coffee beans produced in Colombia, Tanzania and Ethiopia are mixed with 1g of marine collagen and roasted with conventional, fossil fuel, and charcoal fuel. Taste tests of taste, sourness, richness and aroma were performed on coffee roasted with and without adjustment. As a result, as shown in Table 4, the roasting time is 13 minutes to 15 minutes, and the fine adjustment is the roasting method using charcoal fuel with the final 1 minute roasting temperature set at 220 ° C. It was the best in the taste test for richness, aroma and fragrance. Roasted coffee beans that do not impair the taste, richness and aroma of coffee are made by adding collagen to the coffee powder made by grinding coffee beans roasted using this charcoal fuel roasting method. I understood that.

In the present invention, (1) health-friendly collagen powder was blended into a favorite coffee. (2) The active ingredient of collagen can be ingested easily and easily every day. (2) It relates to a method for roasting coffee beans and a method for blending collagen so that the taste, richness and fragrance are not impaired even when collagen is blended.

In the present invention, collagen can be applied to both animal collagen and marine collagen.

This coffee bean is used as a coffee drink, but the method of providing the coffee bean itself is a coffee bean for drip, etc. or a tea bag method that divides each cup, and after extracting in advance, For example, filling the extract into cans or bottles.

Conventional roasting temperature control chart Roasting temperature control chart when using fossil fuel in the present invention Roasting temperature control chart when using charcoal in the present invention

Claims (3)

  A coffee preparation characterized by blending collagen into roasted coffee.   The coffee preparation according to claim 1, wherein a blending ratio of the collagen is 6% to 34% with respect to coffee.   A method for roasting coffee, characterized in that when blending the collagen into roasted coffee, the roasting temperature and roasting time of the roasted coffee beans are devised.

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