JPS59125844A - Coffee blended with dandelion and its preparation - Google Patents

Abstract

PURPOSE:To prepare coffee imparted with the peptic, diuretic and blood cleaning effect of dandelion extract without losing the characteristic taste and flavor of coffee, by adding the extract of dandelion root to the component of coffee. CONSTITUTION:Cafeinless coffee beans are roasted, ground, and immersed in hot water at about 60 deg.C for about 5hr to obtain coffee percolate. The root of dandelion is dried by natural drying, cut into small pieces, and put into the above coffee percolate liquid together with small amounts of herb components such as KURODAIZU (sprout of Glycine max), SEKISHOZU (seed of Phaseolus angularis), BOKONAN (seed of Cassia tora), SANZASHI (fruit of Crataegus cuneate), etc. After extracting the component of dandelion and the herbs, the extract liquid is absorbed in a vehicle, adsorbed with the vapor evaporated from coffee beans in the steaming chamber, and dried to obtain a coffee blended with about 20-50wt% of the dandelion extract and a small amount of herb extracts.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing coffee and 7, which comprises a coffee fraction containing an extract of the root of a rice plant and some extracts of Japanese and Chinese medicine.

Today, coffee is a popular drink in daily life, comparable to green tea.
Coffee has become popular and is often drunk several times a day, but the constant intake of large amounts of coffee is associated with the intake of large amounts of caffeine and phosphoric acid9, which has an adverse effect on health. are doing.

Therefore, Moe Honjira researched and searched for coffee that could compensate for these health defects without losing the unique flavor and aroma that coffee has, and as a result, the a. Considering its nutritional properties and its excellent compatibility with coffee, I tried to make friends with it, and at the same time, I took care not to overwhelm each other's strengths.

Hereinafter, Tanbobo blend coffee and seven fJ according to the present invention are based on the implementation@! Explain the construction method. .

VC for obtaining the coffee of the present invention (Well, first, about 1 OKP of decaffeinated coffee beans is roasted and ground according to a conventional method, and then soaked in warm water of about 60°C to create a coffee infusion with minimal caffeine content. Yf'F, manufactured.

The solution temperature is 60℃ to avoid the coffee flavor.
It is best to keep the humidity low before and after soaking and soak for about 5 hours. On the other hand, after collecting the fully grown roots of the rice fields, they were dried naturally and cut into small pieces and placed.
It was poured into the coffee infusion solution whose temperature had been slightly raised to 0.degree. C., and was immersed to ensure sufficient extraction of most of the extract. At the same time,
The sum of black soybeans, red adzuki beans, Bojiangnan, Yamagaku, etc. @ slightly negative mulberry component (total of about 2 KP in equal parts) Add the above phlegm and soak in the same way as Nobone root, and extract 2 ℃ of its extract. In this way, a mixed extract of coffee components, rice fields, and Japanese and Chinese medicine extracts is prepared. Then, by absorbing the mixed extract into an excipient and making the solution into a tangible material that can be easily handled, the adsorption capacity of the coffee bean vapor as described below do. That is, this solution excipient is administered to a fumigation base filled with coffee bean smoke to bind the coffee smoke. This fumigation makes up for the lack of alma components in the coffee infusion liquid used at the beginning, and this provides a sufficient flavor. Finally, the solution excipient is vacuum-dried or electrothermally dried to form a dry product, which is then ground into granules at °C to produce a non-exploitable BA tanbobo blend coffee.

The coffee of the present invention obtained in this manner has a component ratio in which decaffeinated coffee is the main ingredient, approximately 20 to 50 wt% of Echinobacterium extract extracted from the roots of Jitambobori, and some Japanese and Chinese medicine extracts are mixed. χ constitute.

Next, to explain the characteristics of the coffee of the present invention as a beverage of choice, the present invention mainly consists of coffee ingredients and a tanbobori extract component is mixed therein, but tanbobo has similar palatability to coffee. Because of this, it is extremely compatible with coffee and does not diminish each other's characteristics, and because of the composition ratio and the above-mentioned manufacturing method, the unique flavor and aroma of coffee are lost. Therefore, it can meet the palatability demands of coffee drinkers.

In addition, the fI of the phlegm extract! The health effects are fully demonstrated as shown in the ingredient list below.

Ingredient list of the coffee of the present invention (according to Japan Food Hygiene Association) Therefore, according to the coffee of the present invention, not only can you enjoy the palatability of coffee (Stomach, diuretic, blood purifying, It has a nourishing effect such as breast milk secretion, and in addition, it has the effect of eliminating the harmful effects such as increased blood pressure, indigestion, and insomnia caused by coffee constants, such as the tonic and digestive effects of Japanese and Chinese medicine and the blood pressure regulating effect of telangiectasia. The synergistic addition results in a healthiest and most desirable beverage.

Patent applicant: Iwa Saki - :,′.

Agent Patent Attorney Fuku 1) Nao -:1・
,・〜′go

Claims (1)

[Scope of Claims] 1) Caffeine Renu coffee component contains approximately 20 to 50 wt% of sulfur extracted from the root of σ, f, -, 'T-kiss.
Lonbobo blend coffee is made by adding some amount of Rikan Kuwaekinu. After roasting and grinding the phantom caffeine-renu coffee bean base H', immerse it in warm water at about 60°C to create a Mi Fu Hee infusion solution.
On the other hand, after drying the roots and Japanese and Chinese medicinal herbs that have grown, they are cut into small pieces and put into the coffee infusion.
: Extract the extracts of Nbobo and Japanese and Chinese medicine to prepare a mixed extract with C coffee components, and then store the mixed extract in a breeze steaming room where the mixed extract was absorbed into excipients to produce 1 coffee and 90 fish vapors. A method for producing 70% coffee, which is characterized by adsorbing and drying the same to obtain granules.