KR20080111365A - Chia seed coffee - Google Patents
Chia seed coffee Download PDFInfo
- Publication number
- KR20080111365A KR20080111365A KR1020070062060A KR20070062060A KR20080111365A KR 20080111365 A KR20080111365 A KR 20080111365A KR 1020070062060 A KR1020070062060 A KR 1020070062060A KR 20070062060 A KR20070062060 A KR 20070062060A KR 20080111365 A KR20080111365 A KR 20080111365A
- Authority
- KR
- South Korea
- Prior art keywords
- coffee
- weight
- parts
- chia seed
- chia
- Prior art date
Links
- 235000016213 coffee Nutrition 0.000 title claims abstract description 102
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 102
- 235000020235 chia seed Nutrition 0.000 title claims abstract description 95
- 239000000843 powder Substances 0.000 claims abstract description 42
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 21
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 21
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 20
- 240000007154 Coffea arabica Species 0.000 claims description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 8
- 239000005913 Maltodextrin Substances 0.000 claims description 8
- 229940035034 maltodextrin Drugs 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 241000593508 Garcinia Species 0.000 claims description 7
- 235000000885 Garcinia xanthochymus Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229920001202 Inulin Polymers 0.000 claims description 5
- 235000020289 caffè mocha Nutrition 0.000 claims description 5
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- 229940029339 inulin Drugs 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 claims description 2
- 229920002498 Beta-glucan Polymers 0.000 claims description 2
- 229920002488 Hemicellulose Polymers 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- -1 polytextrose Polymers 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 6
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 description 18
- 230000037213 diet Effects 0.000 description 17
- 230000000694 effects Effects 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 239000002245 particle Substances 0.000 description 7
- 235000021539 instant coffee Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 241000533293 Sesbania emerus Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical group CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical class OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000292604 Salvia columbariae Species 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- QUCZBHXJAUTYHE-UHFFFAOYSA-N gold Chemical compound [Au].[Au] QUCZBHXJAUTYHE-UHFFFAOYSA-N 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 210000003630 histaminocyte Anatomy 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
Abstract
The present invention relates to chia seed coffee, in particular a) coffee powder; b) chia seed; c) oligosaccharides; And d) water-soluble dietary fiber.
Chia seed coffee according to the present invention can improve the health by the unique ingredients of the chia seed while enjoying the original taste and aroma of the coffee, it is possible to ingest the chia seed without a sense of rejection, it can minimize the obesity-causing elements caused by conventional coffee have.
Description
The present invention relates to chia seed coffee, and more particularly, it is possible to promote the health by the unique ingredients of chia seeds while enjoying the original taste and aroma of coffee, and to ingest chia seeds without reluctance, obesity due to conventional coffee It relates to chia seed coffee that can minimize the trigger.
Coffee is a versatile food that is widely used as a basic drink of the dietary culture, and its consumption continues to increase worldwide. Instant coffee, which has been widely sold recently, is processed by sorting and roasting coffee beans, grinding the coffee beans to a suitable size, extracting the coffee liquid with hot water from the extractor, and powdering them by vacuum evaporation concentration and freeze concentration. It is prepared by mixing coffee powder, sugar, and prim prepared in an appropriate ratio.
These coffees may be beneficial to the human body, such as lowering blood pressure and moderate awakening due to caffeine when ingested in small amounts, but may cause side effects, such as irregular heartbeats and irritation of the stomach and intestines. have.
In order to solve the problems caused by excessive intake of coffee, Korean Patent No. 375370 describes a method of manufacturing a hub coffee, and Korean Patent Publication No. 2004-3300, a "rust coffee and its manufacturing method", and Korean Patent No. 390881. In the "manufacture method of instant coffee containing zero ground powder," and in the Republic of Korea Patent No. 690191, "an instant coffee and a method of manufacturing the same using the thorn ogapi" and the like have been developed. However, there is no disclosure about chia seeds using coffee.
Meanwhile, in order to prevent side effects of the human body due to the beautiful appearance or overweight, interest in the diet is rapidly increasing. Steady attention is also paid to foods for diet, and chia seeds are spotlighted as one of diet foods. This chia seed is most commonly taken in the form of a powder or in water in the form of a gel.
However, when chia seeds are ingested in the form of a seed or powdered or eaten in water, it is difficult to consume a person with weak stomach, and therefore, it is often eaten in milk, soy milk, yogurt, or with honey. In this case, due to the increase in calories intake will reduce the effect of diet.
In addition, in the case of dieting through diet foods, it is effective to eat diet foods steadily, but it is difficult to eat steadily every day in front of many people due to possession of diet foods and internal pride of humans, and intake of coffee for several times a day If you do, there is a problem in reducing the effect of diet by increasing the calories intake due to sugar, cream and the like.
In order to solve the problems of the prior art as described above, the present invention is to provide a chia seed coffee and a method of manufacturing the same that can solve the problems caused by excessive intake of coffee by the unique ingredients of chia seeds while enjoying the original taste and aroma of coffee. The purpose.
In addition, an object of the present invention is to provide a chia seed coffee that can be ingested without a sense of refusal, and to minimize the obesity-causing elements caused by conventional coffee, and to provide a method of manufacturing the same.
It is another object of the present invention to provide a chia seed coffee and a method for producing the same, which can maximize the effect of diet by reducing fat accumulation by promoting the burning and energy metabolism of fat of mast cells.
In order to achieve the above object, the present invention
a) coffee powder;
b) chia seed;
c) oligosaccharides; And
d) water soluble fiber
It provides a chia seed coffee comprising a.
Preferably the chia seed coffee
a) 3 to 40 parts by weight of coffee powder;
b) 3 to 40 parts by weight of chia seed;
c) 3 to 40 parts by weight of oligosaccharides; And
d) 5 to 70 parts by weight of water soluble dietary fiber.
In addition, the present invention
a) 4 to 40 parts by weight of coffee powder; b) 3 to 40 parts by weight of chia seed; c) 3 to 40 parts by weight of oligosaccharides; And d) 5 to 70 parts by weight of water-soluble dietary fiber is homogeneously mixed in a mixer.
In addition, the present invention
a) 4 to 40 parts by weight of coffee powder; c) 3 to 40 parts by weight of oligosaccharides; And d) mixing the 5 to 70 parts by weight of the water-soluble dietary fiber homogeneously in a mixer, and then mixing the first mixture and b) 3 to 40 parts by weight of the chia seeds. It provides a manufacturing method.
Hereinafter, the present invention will be described in detail.
The present inventors combine the coffee which is widely used as a favorite food and the constituents which are in the spotlight as diet foods while containing a large amount of useful ingredients for the human body, when the coffee is produced, the human body due to excessive intake of coffee while maintaining the taste and aroma of coffee. While preventing the side effects of, it was easy to ingest the chia seeds had difficulty in ingestion, to enable a steady intake was confirmed to be suitable for diet and completed the present invention.
Chia seed coffee of the present invention comprises a) coffee powder; b) chia seed; c) oligosaccharides; And d) water-soluble dietary fiber. The chia seed coffee is a) 3 to 40 parts by weight of coffee powder; b) 3 to 40 parts by weight of chia seed; c) 3 to 40 parts by weight of oligosaccharides; And d) 5 to 70 parts by weight of water-soluble dietary fiber may be prepared by homogeneously mixing in a mixer, and also a) 4 to 40 parts by weight of coffee powder; c) 3 to 40 parts by weight of oligosaccharides; And d) 5 to 70 parts by weight of water-soluble dietary fiber may be prepared by homogeneously mixing the first in a mixer, and then mixing the primary mixture and b) 3 to 40 parts by weight of chia seeds.
The a) coffee powder of the chia seed coffee of the present invention may be a coffee powder which is usually used for instant coffee, and, for example, sorting the coffee beans, processing such as roasting, and then grinding the beans to a suitable size and hot in the extractor. Coffee powder is extracted with water, and powdered coffee powder can be used by vacuum drying, spray drying, lyophilization and the like.
Preferably in the chia seed coffee of the present invention, the coffee powder may include 3 to 40 parts by weight. If it is in the above range while maintaining the taste and aroma of the chia seed coffee in an optimal state can effectively achieve a diet effect.
In addition, the a) coffee powder is preferably used to have a homogeneous particle size in the manufacture of chia seed coffee. It is preferable to have a particle size of 1 to 120 ㎛, it is possible to homogeneously mix with other components in the chia seed coffee of the present invention within the above range, and to facilitate ingestion by dissolving chia seed coffee in water.
The b) chia seed of the chia seed coffee of the present invention is a seed of chia, which is a kind of saruvia belonging to the mint family of perilla. Chia seed is oval about 2 mm in diameter and has high value in terms of nutritional value such as rich in minerals and amino acids. In addition, about 30% of the chia seed is fat, and at least 60% of the fat is α-linolenic acid, which is a ω-3 polyunsaturated fatty acid. Chia Seed has more than 30% of dietary fiber, and when it is added to water, it absorbs water, expands about 10 times, and forms a gel on its surface. It is rich in dietary fiber, omega-3 fatty acids, various amino acids, minerals, and vitamins. In South America, such as Mexico since 1000 years ago has been used as a traditional food that is a source of durability, physical strength, health, beauty, and side effects of the human body, such as preventing damage to the digestive system due to excessive intake of coffee in the chia seed coffee of the present invention Decrease.
In addition, the b) chia seeds may be used in the form of a seed or powder, preferably in the form of a powder. In the case of the powder, it is preferable to use chia seed powder obtained by grinding chia seeds into a particle size of 1 to 120 μm. When in the above range it is possible to homogeneously mix with other ingredients in the chia seed coffee of the present invention, it may be easy to dissolve the chia seed coffee in water.
Preferably, the chia seed powder is preferably used chia seeds subjected to fluidized bed powder granulation treatment.
The fluidized bed powder granulator uses the fluidized bed granulator which blows air at the lower end to form a fluidized bed in the granulator and mixes it up and down, and sprays a desired aqueous phase at the upper end thereof. Powdery powder formulations are formed in which no separation between aqueous solutions occurs. As a specific example, the fluidized bed powder granulator may use a fluidized bed granulator of Shin Young Chemical Machinery Co., Ltd., and thus the chia seed powder is excellent in dispersibility in an aqueous solution and prevents entanglement between the powder particles.
Preferably in the chia seed coffee of the present invention, b) chia seed is preferably contained 3 to 40 parts by weight. If it is in the above range while maintaining the taste and aroma of the chia seed coffee in an optimal state can effectively achieve a diet effect.
The c) oligosaccharide of the chia seed coffee of the present invention serves to increase the sweetness of the chia seed coffee, and may use commercially available oligosaccharides, and examples of specific oligosaccharides include fructo oligosaccharides, fructooligosaccharides, isomaltooligosaccharides and galactooligosaccharides. , Malto oligosaccharide, xylo oligosaccharide, soy oligosaccharide, and one selected from the group consisting of chitooligosaccharides, preferably fructo oligosaccharides. Fructo oligosaccharides are not digestive absorbents are not used as an energy source, but also increase the dietary effect while improving the taste of the chia seed coffee of the present invention by increasing the activity of the Bifidobacteria useful for the human body. Specifically, commercially available fructo oligosaccharides include fructo oligosaccharides of Samyang Corp. or CJ.
Preferably c) fructo oligosaccharide in the chia seed coffee of the present invention is preferably included 3 to 40 parts by weight. If it is in the above range while maintaining the taste and aroma of the chia seed coffee in an optimal state can effectively achieve a diet effect.
The d) water-soluble dietary fiber of the chia seed coffee of the present invention promotes the receptive action of the chia seed coffee of the present invention and imparts a texture when it is received. Specific examples of the water-soluble dietary fiber may be used alone or in combination of two or more types of indigestible maltodextrin, inulin, polytextose, betaglucan, soybean dietary fiber, pectin, hemicellulose, chitosan. Preferably indigestible maltodextrin or inulin. The d) indigestible maltodextrin is three kinds of white, pale yellow, and yellow, and the white, pale yellow, and yellow may be used in the chia seed coffee of the present invention, but preferably, pale yellow or yellow having good solubility even at low temperatures. It is recommended to use dextrin. As a specific example, as the indigestible maltodextrin, a commercially available indigestible maltodextrin may be used as Matizdanisa or fiberbazole. The indigestible maltodextrin can further contribute to the diet effect by reducing the calories of coffee. Commercially available examples of inulin may be used by Insolin of Bicsol.
Preferably the d) water-soluble dietary fiber in the chia seed coffee of the present invention is preferably contained 5 to 70 parts by weight. If it is in the above range can be effectively achieved diet effect while maintaining the taste and aroma of chia seed coffee in an optimal state.
Chia seed coffee of the present invention is a) coffee powder; b) chia seed; c) oligosaccharides; And d) can be prepared by homogeneously mixing the water-soluble dietary fiber, preferably the chia seed coffee is a) 3 to 40 parts by weight of coffee powder; b) 3 to 40 parts by weight of chia seed; c) 3 to 40 parts by weight of oligosaccharides; And d) 5 to 70 parts by weight of water-soluble dietary fiber may be prepared by homogeneously mixing in a mixer. Also a) 4 to 40 parts by weight of coffee powder; c) 3 to 40 parts by weight of oligosaccharides; And d) 5 to 70 parts by weight of the water-soluble dietary fiber may be homogeneously primary mixed in a mixer, followed by secondary mixing of the primary mixture and b) 3 to 40 parts by weight of chia seeds.
As a specific example, the mixing can be mixed using a mixer such as a double cone / V mixer (Cheil Industries), it is good to mix about 20 minutes to 2 hours at a speed of 5 to 20 RPM.
In addition, the chia seed coffee of the present invention may be prepared by further comprising 0.1 to 10 parts by weight of garcinia extract, or 0.1 to 10 parts by weight of mocha flavor powder. In this case, you can further enhance the palatability and diet effect of coffee. Garcinia extract or mocha flavor powder can be used commercially available, of course, as an example of the garcinia extract Garcinia cambogia bark extract is preferred.
Hereinafter, preferred examples are provided to help understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.
EXAMPLE
Example 1
10 parts by weight of coffee powder having a particle size of 60 to 120 μm, b) 14 parts by weight of chia seed powder having a particle size of 60 to 120 μm, 12.5 parts by weight of fructo oligosaccharide, and 30 parts by weight of indigestible maltodextrin homogeneously mixed using a V mixer. To prepare a chia seed coffee.
Example 2
In the same manner as in Example 1 except that 14 parts by weight of the seed type chia seeds instead of 14 parts by weight of the chia seed powder having a particle size of 60 to 120 ㎛ was prepared in the same manner as in Example 1.
Example 3
Except for further mixing 3 parts by weight of the garcinia extract, 0.5 parts by weight of mocha flavor powder and 30 parts by weight of inulin in Example 1 was prepared chia seed coffee in the same manner as in Example 1.
Example 4
Chia seed coffee was prepared in the same manner as in Example 3, except that 16 parts by weight of the chia seed content was used in Example 3.
Example 5
Chia seed coffee was prepared in the same manner as in Example 3, except that 10 parts by weight of the chia seed content was used in Example 3.
Comparative Example 1
Chia seed coffee was prepared in the same manner as in Example 2, except that 60 parts by weight of the chia seed content was used in Example 2.
In order to determine the flavor of the chia seed coffee of Examples 1 to 5 and Comparative Example 1 prepared above, a sensory test was performed. In the sensory test, 12 g of chia seed coffees of Examples 1 to 4 and Comparative Example 1 were dissolved in 120 ml of water, and as a Comparative Example 2, Maxim Mok Gold Gold Mild Coffee Mix (12 g) of Dongseo Food Co., Ltd. ) Was used. The panel evaluated a total of 50 people, 25 males and 20s with sensory ability. The evaluation was performed by a five-point evaluation method (very good five points, good four points, normal, three points, bad two points, very bad one point), and the results are shown in Table 1 below.
TABLE 1
As shown in Table 1, the chia seed coffee of the present invention was confirmed to maintain the original taste and aroma of coffee. In addition, as a result of inactivating the calories of Example 3 and Comparative Example 2 of the present invention, in the case of Example 3 of the present invention was only 8.4 cal / 12g, Comparative Example 2 in the case of 36 cal / 12g of chia seed coffee of the present invention It was confirmed that the amount of calories was significantly lower than that of ordinary instant coffee.
Chia seed coffee according to the present invention can improve the health by the unique ingredients of the chia seed while enjoying the original taste and aroma of the coffee, it is possible to ingest the chia seed without a sense of rejection, it can minimize the obesity-causing elements caused by conventional coffee have.
The present invention described above is not limited to the above-described embodiments, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention. It is obvious to those who have it.
Claims (7)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070059397 | 2007-06-18 | ||
| KR20070059397 | 2007-06-18 |
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| Publication Number | Publication Date |
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| KR20080111365A true KR20080111365A (en) | 2008-12-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020070062060A KR20080111365A (en) | 2007-06-18 | 2007-06-25 | Chia seed coffee |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011019210A2 (en) * | 2009-08-11 | 2011-02-17 | Kim Younjin | Dietary supplement, feed and pharmaceutical composition containing chia seed and maca, and preparation method thereof |
| CN102573523A (en) * | 2009-08-11 | 2012-07-11 | 金娟辰 | Health supplement food, feed, and pharmaceutical composition comprising chia seed and maca, and manufacturing method thereof |
| KR101324044B1 (en) * | 2011-01-11 | 2013-11-01 | 윤정철 | Manufacturing method of garcinia cambogia diet coffee |
| KR101504410B1 (en) * | 2013-01-04 | 2015-03-19 | 김시한 | Method of prepaiing diet coffee beverage |
| CN107080265A (en) * | 2017-06-20 | 2017-08-22 | 慧谷生命科技湖北有限公司 | Suitable for the strange sub- seed dietary fiber meal replacement powder of diabetes |
-
2007
- 2007-06-25 KR KR1020070062060A patent/KR20080111365A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011019210A2 (en) * | 2009-08-11 | 2011-02-17 | Kim Younjin | Dietary supplement, feed and pharmaceutical composition containing chia seed and maca, and preparation method thereof |
| WO2011019210A3 (en) * | 2009-08-11 | 2011-06-16 | Kim Younjin | Dietary supplement, feed and pharmaceutical composition containing chia seed and maca, and preparation method thereof |
| CN102573523A (en) * | 2009-08-11 | 2012-07-11 | 金娟辰 | Health supplement food, feed, and pharmaceutical composition comprising chia seed and maca, and manufacturing method thereof |
| KR101324044B1 (en) * | 2011-01-11 | 2013-11-01 | 윤정철 | Manufacturing method of garcinia cambogia diet coffee |
| KR101504410B1 (en) * | 2013-01-04 | 2015-03-19 | 김시한 | Method of prepaiing diet coffee beverage |
| CN107080265A (en) * | 2017-06-20 | 2017-08-22 | 慧谷生命科技湖北有限公司 | Suitable for the strange sub- seed dietary fiber meal replacement powder of diabetes |
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