JPH07116A - Food and drink of coffee - Google Patents

Abstract

PURPOSE:To obtain the subject food and drink having slight damage to the stomach and the intestines, an excellent taste, drinkable in a preferable amount at any time without anxiety, comprising Ganoderma neo-japonicum, Elfvingia applanata, Fomitopsis pinicola, etc., or its water-soluble extract. CONSTITUTION:One or more of mushrooms such as Ganoderma neojaponicum, Elfvingia applanata or Fomitopsis pinicola or a water-soluble extract prepared by drying these mushrooms, finely cutting, extracting with water under heating, separating the residue by filtration, freeze-drying the filtrate in vacuum are mixed with a liquid drink such as regular coffee obtained by roasting and grinding coffee beans, instant coffee prepared by drying and powdering coffee essence or canned coffee to give the objective drink having slight damage to the stomach and the intestines, an excellent taste, and drinkable in a preferable amount at any time without anxiety.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel coffee food or drink. More specifically, 1 selected from the group consisting of eggplant, Kobuki-saru-no-koshikake, and Tsuga-saru-no-koshikake
Alternatively, the present invention relates to a coffee food or drink which is blended with two or more dried products or a water-soluble extract thereof without causing gastrointestinal disorders due to coffee and having excellent taste.

[0002]

2. Description of the Related Art Coffee has long been popular as a favorite product by humans due to its unique taste and aroma, and is widely used not only for beverages but also for sweets and the like. However, in recent years, the harmful effect of coffee on the human body has become a problem, especially when people who have a weak gastrointestinal tract, or even healthy people, take coffee when they are fasting, which causes stomach pain, excessive acidity, stomach upset, heartburn, etc. easy. As means for eating and drinking coffee while reducing such gastrointestinal disorders caused by coffee, a drink or food prepared by blending a powder of Ganoderma lucidum or an extract substance in a coffee drink or coffee powder (Japanese Patent Publication No. 62-5193).
4), instant coffee with Reishi extract (Japanese Patent Sho6)
1-443018) has been proposed.

[0003]

However, Ganoderma lucidum (also known as Ganoderma lucidum or Aka turf) is cultivated by Cinchanae C
ortex) or assembly (Swertiae)
Since it has a strong bitterness like Herba) and has a strong residual property, the taste and commercial value of coffee drinks and foods containing Ganoderma lucidum are extremely low, which has been an obstacle to its general spread.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in view of such circumstances, and as a result, have selected 1 or a group selected from the group consisting of a tadpole, a kneading mackerel and a tsuruga monkey The inventors have found that a coffee food or drink containing two or more mushrooms or a water-soluble extract thereof has excellent taste without causing gastrointestinal disorders due to coffee, and completed the present invention. The present invention is a coffee food or drink characterized by containing one or more mushrooms selected from the group consisting of a mackerel, a kofukisarokoshikake and a tsurugasakoshikakekake, or a water-soluble extract thereof. .

[0005] The Magnolia used in the present invention (Gano
derma neo-japonicum Ima
z.) is a mushroom of the genus Sarunoko, Manntake, and Manntake, consisting of a kidney-shaped to round-shaped umbrella and a long upright stem. The surface of the umbrella is brown to jet black with a varnish-like luster. Occurs on stumps of conifers. The taste has a slight bitterness. Kofukisaru no Shikake (Elfvin
gia applanate (Perrs.))
It is a mushroom of the genus Crane, Manntake, and Kofutake, consisting of a semi-circular round mountain or flat umbrella. The surface of the umbrella is gray to gray-brown and often covered with cocoa-like powder (spores). It occurs in the trunk and fallen trees of hardwood. The taste is
Very slightly bitter. Tsugarusa no Shikake (Fo
mitopsis pinicola (Fr.) kar
st) is a mushroom of the genus Salmonellae, subspecies of the genus Tsurugatake, and a genus of the genus Tsugarasanoko, consisting of a semicircular flat mountain-shaped umbrella. The surface of the umbrella is reddish brown to black with a clear ring groove. It occurs in raw and dead coniferous trees. The taste has a slight sweetness. Although the above three types of mushrooms all belong to the same crab strainer as Manntake (Reishi, Akashiba), they have much less bitterness than Mannentake (Reishi, Akashiba), which has a strong bitterness. It can also be used for favorite items such as coffee, which require careful attention to taste, without any restrictions.

The mushroom according to the present invention may be used as it is, but it is preferable to use a dried product from the viewpoint of workability and storability. If necessary, it can be shredded or used as a powder. The water-soluble extract according to the present invention refers to a product extracted from the mushroom with a water-soluble solvent. As the solvent, water, alcohols (methanol, ethanol, 1.3-butylene glycol, propylene glycol, etc.), acetone, etc. are proposed. In addition, these water-soluble solvents may use one kind or a mixed solvent of two or more kinds. As the extraction method, heat extraction, normal temperature extraction or the like can be appropriately selected. Further, the extract can be used in the present invention after being concentrated or diluted, if necessary.

The coffee food and drink according to the present invention means so-called regular coffee obtained by roasting and crushing coffee beans,
It refers to liquid beverages such as so-called instant coffee obtained by drying and powdering coffee extract, canned coffee, and the like, as well as foods and drinks containing coffee or coffee extract such as cookies, jellies and gums.

The amount of the mushroom or the water-soluble extract thereof according to the present invention to be used is, in this case, 0.2 to 400% by weight, preferably 0.2 to 400% by weight based on the coffee (solid content of the water-soluble extract) of the mushroom. ~ 200% by weight. If it is less than 0.2% by weight, no sufficient effect can be expected, and if it exceeds 400% by weight, the effect is not enhanced and it is uneconomical. In the case of a water-soluble extract, it is 0.01 to 20% by weight, preferably 0.1 to 10% by weight. If it is less than 0.01%, no sufficient effect can be expected, and if it exceeds 20% by weight, the effect is not enhanced and it is uneconomical.
The method of addition may be added in advance or may be added during the production, and can be appropriately selected in consideration of workability.

Hereinafter, the present invention will be described more specifically with reference to examples. In addition, the part shown in an Example means a weight part, and% means weight%.

Example 1 50 g of a dried product of horse mackerel was shredded, heat-extracted twice with 500 ml of water for 3 hours each time, and the residue was filtered off. Further, 2.5 g of an extract (containing 99% or more solid content) was obtained by vacuum freeze-drying and concentration.

Example 2 Dried product of Kofukisaru strainer
50 g is shredded, heated and extracted twice with 500 ml of water for 3 hours each time, and the residue is filtered off. Further, by vacuum freeze-drying and concentrating, 2.8 g of an extract (containing 99% or more of solid content) was obtained.

Example 3 Dried product of a mackerel strainer 50
The g is chopped, heated and extracted twice with 500 ml of water for 3 hours each time, and the residue is filtered off. Further, by vacuum freeze-drying and concentrating, 2.8 g of an extract (containing 99% or more of solid content) was obtained.

Example 4 100 g of the mawashii shredded shreds were cut into pieces, heated and extracted with 500 ml of a water-ethanol mixed solution (1: 1) for 5 hours, and the residue was filtered off. The extract was further concentrated to obtain 4 g of an extract (containing solid content of 99% or more).

Example 5 100 g of Kofu Kisaru koshikake is shredded, 300 ml of ethanol is added, the mixture is left at room temperature for 1 month for extraction, and the residue is filtered off. By further concentrating, 3 g of an extract (containing 99% or more solid content) was obtained.

Example 6 100 g of a Japanese cabbage strainer is cut into small pieces, heat-extracted twice with 600 ml of propylene glycol for 3 hours each time, and the residue is filtered off. By further concentrating, 4.5 g of an extract (containing 70% or more solid content) was obtained.

Example 7 Instant coffee Instant coffee powder 99.9 parts Stirrup hot water extract 0.1 (containing 99% or more of solid content) and are stirred and mixed to homogenize.

Example 8 Instant coffee Instant coffee powder 92.0 parts Stir-fruit hot water extract 8.0 (containing 99% or more of solid content) and are stirred and mixed to homogenize.

Example 9 Instant coffee Instant coffee powder 99.9 parts Kofusaru-kokushi hot water extract 0.1 (containing 99% or more of solid content) and are stirred and mixed to homogenize.

Example 10 Instant coffee Instant coffee powder 92.0 parts Kofusaru-sarukokake hot water extract 8.0 (containing 99% or more of solid content) and are stirred and mixed to homogenize.

Example 11 Instant coffee Instant coffee powder 99.9 parts Tsuruga-saru-kokake hot water extract 0.1 (containing 99% or more of solid content) and are stirred and mixed to homogenize.

Example 12 Instant coffee Instant coffee powder 92.0 parts Tsuruga-saru Sake hot water extract 8.0 (containing 99% or more solid content) and are stirred and mixed to homogenize.

Example 13 Regular coffee Coffee beans (roasted product) 95.0 parts Dried mashed potatoes 5.0 and pulverized respectively, and mixed to make uniform.

Example 14 Coffee Jelly Powdered gelatin 4.0 parts Sugar 20.0 Instant coffee powder 1.0 Kofusaru Sake dried product powder 2.0 Perfume 0.1 Water is added to bring the total amount to 100. A part of is added and swelled to form part A. To the rest of the mixture, add part A, and mix with heating. Then
Is added, and the mixture is poured into an appropriate mold and cooled.

Example 15 Milk Coffee (for Beverages in Cans) Sugar 9.0 Parts Skim Milk Powder 1.8 Instant Coffee Powder 2.0 Tsukasa Cucumber Strained Ethanol Extract 0.4 (Contains 99% or More Solid Content. ) Salt 0.03 Sodium hydrogencarbonate 0.05 Sucrose oleic acid ester 0.05 Perfume 0.1 Add water to bring the total amount to 100. Part of ,,,, and is heated and dissolved to form Part A. And are dissolved in the rest of the mixture by heating to form Part B. A
Add Part B to Part with stirring, then add and mix.

[0025]

The effect of the present invention on the gastrointestinal effects of the coffee and drink according to the present invention and the palatability of taste were examined in Example 7,
8, 9, 10, 11, 12, and Mantentake (aka
Comparative Examples 1 and 2 in which 0.1% and 8% of a water-soluble extract of Ganoderma lucidum (red turf) (containing 99% or more of solid content) were blended, and Comparative Example 3 which is a normal instant coffee containing no further blend About 30 healthy adults were subjected to a panel test for 3 days for each sample for a total of 3 weeks.
The blending ratio of each sample is shown in Tables 1 and 2.

[0026]

[0027] * The instant coffee powders of Comparative Example 3 were used as the instant coffee powders of Examples 7, 8, 9, 10, 11, and 12 and Comparative Examples 1 and 2. The intake method is 120cc of hot water at 80 ° C and 1g of each sample and 5g of granulated sugar to make a coffee drink.
Ingested twice. The effects of each sample on the gastrointestinal tract are shown in Tables 3 and 4.
Tables 5 and 6 show taste preferences.

[0028] * Evaluation A: I didn't feel at all. B: In rare cases, there was a slight feeling. C: I sometimes felt it, but it was not uncomfortable. D: Feeling often and uncomfortable.

[0029] * Evaluation A: I didn't feel at all. B: In rare cases, there was a slight feeling. C: I sometimes felt it, but it was not uncomfortable. D: Feeling often and uncomfortable.

[0030]

[0031] * Evaluation A: Very good B: Fairly good C: Normal D: Fairly bad E: Very bad

As is clear from the results shown in Tables 3, 4, 5 and 6, the coffee food and drink according to the present invention has less gastrointestinal disorders than conventional coffee, so any amount of coffee can be safely used at any time. You can drink. In addition, there is no so-called unpleasant bitterness that ordinary people perceive, such as coffee drinks and foods containing a water-soluble extract of Mannedake (Ganoderma lucidum, Akashiba), which also has less gastrointestinal disorders. It turns out that it has excellent palatability and high commercial value.

Claims (1)

[Claims] 1. A duckweed, a sprinkle of Kobukisaru,
And one or more mushrooms or water-soluble extract thereof selected from the group consisting of Tsuga-Sarunoko-sake.