JP2007289135A - Canned coffee - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide kothala himubutu.salacia reticulata-containing canned coffee sufficiently containing saccharide to an extent allowing sufficient feeling of sweet taste even if being cooled at low temperature, most suitable as luxury goods, facilitating efficient absorption in the body, of each kind of active component contained in kothala himubutu.salacia reticulata to be used as an additive through using together with coffee component, and sufficiently suppressing overweight caused by saccharide to offer to a diet. <P>SOLUTION: The canned coffee contains as the main ingredient, an aqueous solution or water suspension which is obtained by extracting a crushed product of roasted coffee beans in hot water, an aqueous solution or water suspension which is obtained by extracting a crushed product of kothala himubutu salacia reticulata in hot water, and 4-9 wt.% of saccharide. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to canned coffee containing Kotara Hinbutu.

  Canned coffee is sold at vending machines installed indoors and outdoors in various places throughout Japan, and can be easily obtained while going out, so it is a product that is drunk in large quantities, and it is cooled by vending machines. A device and a heating device are provided and are very convenient for the consumer so that the cooled canned coffee or the heated canned coffee can be supplied as desired by the consumer. In particular, cold canned coffee is the best beverage when the throat dries due to summer heat, but the sugar contained in the canned coffee is less likely to feel sweetness in the case of cold coffee Therefore, about three times the amount at normal temperature is added, which causes obesity. Therefore, sugar-free coffee, fine sugar coffee, low sugar coffee, low-sweetness coffee, sugarless coffee, etc. with reduced sugar content are on the market, but it is satisfactory for women who like sweet coffee The current situation is not canned coffee.

  The present invention contains a variety of active ingredients contained in Kotara Hinbutu which is optimal as a favorite product because it contains saccharides sufficiently to the extent that sweetness is sufficiently felt even when cooled to a low temperature. The present invention provides a canned coffee containing Kotara Hinbutu which can be easily absorbed into the body efficiently by combining with a coffee component and can be used for dieting while sufficiently suppressing obesity caused by sugars.

  The present invention achieves the above-described object, and the present invention provides an aqueous solution or water suspension obtained by extracting a roasted coffee bean pulverized product with hot water and a pulverized product of Kotara Hinbutu with hot water. A canned coffee comprising an aqueous solution or a water suspension obtained by extraction with 4 and 9 to 9% of saccharides as main components.

  The canned coffee according to the present invention contains a sufficient amount of sugars so that sweetness can be sufficiently felt even when cooled to a low temperature, and is optimal as a favorite product, and various kinds contained in Kotara Hinbutu used as an additive. By using the active ingredient together with the coffee ingredient, it can be easily absorbed into the body efficiently, and obesity caused by sugars can be sufficiently suppressed and used for dieting. The active ingredient of Kotara Hinbutu contained in the canned coffee of the present invention is excellent in the effect of suppressing the increase in blood sugar level when used in combination with coffee, and is suitable for drinking over a long period of time as a favorite beverage without side effects.

  The coffee used for the canned coffee of the present invention is a coffee that is generally used for canned coffee, and is an aqueous solution or a water suspension obtained by extracting a crushed roasted coffee bean with hot water. . Brazil, Guatemala, Ecuador, Colombia, Mexico, etc. Kanehora coffee produced in Africa is used.

  As the saccharide added to the coffee, various saccharides such as sugar, sucrose, glucose, fructose and granulated sugar, sweeteners and the like can be used. 9% by weight is used.

  Kotara hinmubutu (kothala himubutu. Salacia reticulata) used in the present invention is a perennial vine that is a special product of the Democratic Socialist Republic of Sri Lanka, and is classified into the Dechinmuraceae or Apiaceae family. Use its trunk, branches, roots, leaves, etc. Although a dry thing is desirable, it is not restricted to this. Although it is desirable to set the moisture content to 10% or less, the present invention is not limited to this.

  First, the kotara humbutsu is pulverized, but it is desirable that this pulverization process is performed to about 5 to 500 microns using a pulverizer or the like, but is not limited thereto. Since the surface area is increased by the pulverization treatment, subsequent extraction is facilitated.

Next, the pulverized material of the above-mentioned Kontara Himubutsu and Gotsukora is extracted. The extraction condition is that hot water is used as the extraction medium, and the temperature of the hot water is within a temperature range of 80 ° C. or higher and 100 ° C. or lower. However, it is not limited to this. Although it is desirable to use about 2 to 100 times as much water as the weight of the Kotara Hinbutsu ground material, it is not limited to this.
After the extraction, the extract can be cooled, and solids such as dust can be removed by filtration as necessary to obtain the extract of the present invention.

  The extract can be used as it is or after being concentrated, and is further dried to be used as a solid. When solidified, it is powdered by concentration under reduced pressure, spray drying, etc. together with the cyclic oligosaccharide as an excipient. It is also possible to employ freeze-drying (freeze-dried) in which moisture is removed by freezing and sublimating from ice under vacuum.

  Examples of the cyclic oligosaccharide used as the excipient include dextrin, cyclodextrin, branched cyclodextrin and the like, and cyclodextrin is particularly preferable. Cyclic oligosaccharides can be included in the extract to prevent oxidation of the extract, and can be shaped into powders and granules, and can be dissolved quickly with improved solubility in water. It is what.

  The vacuum concentration is a method of evaporating and concentrating water by heating under reduced pressure using an evaporator equipped with a heating means and a pressure reduction means, and a rotary evaporator equipped with a rotation means is desirable.

  Spray drying is a method of spraying and drying in a hot air flow of a spray dryer, and the dry fine powder can be adjusted in a short time. When the extract and the cyclic oligosaccharide are sprayed in a spray dryer, the extract and the cyclic oligosaccharide are quickly dried by hot air, become powdered, and are deposited below.

  The obtained Kotara Hinbutu extract or powder is mixed with 4-9% of the coffee and sugars and used as canned coffee.

Example 1
The wood part of Kotara Hinbutu was dried to a moisture content of 8%, and 1 kg of the powder obtained by pulverization with a pulverizer was immersed in 100 L of hot water, heated to 80 ° C., held for 2 hours, and extracted. . The mixture was cooled and solids such as dust were removed by filtration to obtain a hot water extract. A cyclodextrin of the same weight was added to the obtained hot water extract, concentrated under reduced pressure, and spray-dried to obtain a fine powder composition.

  An aqueous solution was prepared by dissolving 1 g of the obtained composition in 200 cc of coffee containing 5% sucrose, and this was taken by a man in his 50s who was diabetic and hyperlipidemic. After two months of drinking, the fasting blood glucose level dropped to 118. As a comparative example, when a 50-year-old man with diabetes and hyperlipidemia drank coffee that did not contain the above composition, the fasting blood sugar level dropped to 122 after drinking for 2 months, but it was not sufficient It was found that a remarkable effect was obtained by the combined use with coffee.

Claims (1)

  Aqueous solution or aqueous suspension obtained by extracting roasted coffee beans with hot water, and aqueous solution or aqueous suspension obtained by extracting Kotara Hinbutu with hot water and sugar 4-9% And canned coffee characterized by containing as a main component.