Modified coffee, method of roasting coffee bean, coffee-like supplement and auxiliary food

A roasting method and coffee bean technology are applied in the field of improving coffee, and can solve the problems of poor flavor, delicious components, and loss of flavor components in decaffeinated coffee products.

Inactive Publication Date: 2007-11-07
TAMA TLO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are disadvantages in that delicious components and aroma components are lost in any caffeine extraction process such as the water extraction method, and the flavor of decaffeinated c

Method used

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  • Modified coffee, method of roasting coffee bean, coffee-like supplement and auxiliary food
  • Modified coffee, method of roasting coffee bean, coffee-like supplement and auxiliary food
  • Modified coffee, method of roasting coffee bean, coffee-like supplement and auxiliary food

Examples

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Example Embodiment

[0288] Example

[0289] HPLC analysis method of niacin contained in roasted coffee beans

[0290] The Maillard reaction product, which is the basis of the aroma of coffee products, is produced at a roasting temperature of 200°C. Then, the most suitable roasting time for thermally converting the fenugreek base in the green beans into niacin is determined to be 40 minutes using Formula 1. . Under these conditions, 200 g of green coffee beans (produced in Brazil) were roasted and ground with a coffee grinder for 20 seconds. The obtained 10g powder was immersed in 30ml hot water. Centrifugation was carried out at 3000 rpm for 5 minutes, and 1 ml of the supernatant was poured into Sep-Pak PlusCl8 (trade name, manufactured by Soyota Co., Ltd.), and eluted with 3 ml of acetonitrile / pure water (7 / 93). The 5 μl eluate was analyzed by HPLC. The experimental conditions are as follows. A liquid feeding pump (trade name BIP-1 / manufactured by JASCO Corporation), a multi-wavelength ultraviolet ...

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Abstract

A modified coffee containing, per 10 g of roasted coffee beans, = 3 mg of nicotinic acid compound and = 10 mg of Maillard reaction product. Further, there is provided a coffee-like supplement comprising at least one nicotinic acid compound, at least one Maillard reaction product and/or at least one product of metabolism of Maillard reaction product.

Description

technical field [0001] The present invention relates to improved coffee having an increased content of health-promoting ingredients and to a roasting process for obtaining said improved coffee. In addition, the present invention relates to supplements and supplements containing roasted coffee ingredients as health-promoting ingredients, and more preferably to coffee supplements and coffee supplements. Background technique [0002] Coffee products have a unique flavor, and are used to release and alleviate various pressures in modern society, and are loved by people as a hobby. On the other hand, ingesting a large amount of conventional coffee products may increase the risk of cardiovascular diseases (for example, see J. Nutr. 134: 2381-2386 (2004)). [0003] In addition, decaffeinated coffee (decaffeinated coffee; hereinafter abbreviated as decaffeinated coffee) has been widely consumed so far in order to avoid the above-mentioned worries and the stimulation of caffeine. H...

Claims

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Application Information

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IPC IPC(8): A23F5/18A23F5/04A23L1/30A61K31/455A61K36/18A61K36/00A61P3/02A61P3/06A61P3/10A23L33/105A23L33/15
Inventor 冈希太郎镜圭介原贵史杉本沙穗
Owner TAMA TLO LTD
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