Coffee with a food for which drugs are used instead of sugar and a preparation method thereof

Abstract

The application discloses coffee with medicine-food homologous food instead of sugar and a preparation method thereof, characterized by adding medicine-food homologous food including but not limited to one or a combination of several kinds of longan, jujube, Chinese wolfberry and the like, which is used for completely replacing the addition of sugar in coffee. The addition proportion of the medicine-food homologous food longan, jujube, Chinese wolfberry and the like in coffee is as follows: longan 0-80%, jujube 0-70%, Chinese wolfberry 0-60%, and the medicine-food homologous food can be added into coffee alone or in combination, or can be matched with other medicine-food homologous food to play medicinal value. The longan, jujube, Chinese wolfberry and the like completely replace sugar, reduce the intake of sugar, thereby reducing the risk of causing obesity, diabetes, cardiovascular diseases and the like, and the longan, jujube, Chinese wolfberry and the like are rich in various nutrients and can provide more abundant nutrients for drinkers, have the effects of tonifying qi, benefiting blood, soothing nerves, nourishing heart, invigorating spleen, benefiting kidney and the like, reduce or eliminate the loss of kidney essence and blood caused by coffee, and are more beneficial to the health of drinkers.

Description

Technical Field

[0001] This invention relates to the field of coffee beverages, specifically to a type of coffee that uses food with medicinal properties as a substitute for sugar, and its preparation method. Background Technology

[0002] Coffee is a popular beverage in modern society, especially favored by those who engage in mental work. This is because it contains not only many nutrients such as lipids, proteins, carbohydrates, and trace elements, but also a large amount of caffeine. Caffeine has a wide range of effects, influencing the nervous system, heart, blood vessels, gastrointestinal tract, muscles, and kidneys. Moderate amounts of caffeine stimulate the cerebral cortex, exciting the nerves and sharpening thinking, helping to eliminate fatigue, drowsiness, slow reaction time, and difficulty concentrating, thus improving work efficiency. It can also enhance cardiac function, dilate blood vessels, improve blood circulation, boost metabolism, reduce muscle fatigue, and promote the secretion of digestive juices.

[0003] The bitterness of coffee primarily comes from caffeine, which significantly diminishes its flavor. Therefore, most coffees contain a large amount of sugar to offset or mask the bitterness. However, excessive sugar intake poses health risks. Currently, commercially available coffees often contain refined sugar, which rapidly raises blood sugar levels. Long-term, excessive consumption can easily lead to obesity, subsequently causing atherosclerosis, hypertension, and hypertensive heart disease. It can also lead to insulin resistance, inducing abnormal sugar metabolism and potentially causing diabetes. Patent publications CN112273521A and CN110856516A utilize sweeteners and sugar alcohols as sugar substitutes in coffee to avoid the health risks associated with sugar. However, sweeteners themselves also carry potential health risks. Sugar alcohols and other sugar substitutes are expensive, and current research is incomplete. Some studies indicate that they can cause digestive side effects, including bloating or diarrhea.

[0004] While coffee can have a stimulating effect, long-term, excessive consumption can disrupt the autonomic nervous system, affecting sleep quality and leading to sleep disorders such as insomnia and anxiety. Traditional Chinese medicine believes that coffee can invigorate the body's Yang energy, replenish heart Qi, and refresh the mind; however, relying on coffee for sustenance over a long period will deplete kidney essence and Qi and blood, contributing to insomnia, sleep disorders, and mental and emotional problems.

[0005] Therefore, although coffee is widely popular as a beverage, long-term, excessive consumption may exacerbate obesity, diabetes, cardiovascular disease, and deplete energy and blood, leading to insomnia, sleep disorders, and mental and emotional problems, making it something people avoid. How to maintain coffee's flavor and stimulating effects while minimizing these adverse effects has become one of the current research directions for coffee. Summary of the Invention

[0006] The present invention utilizes medicinal and edible ingredients, including but not limited to longan, jujube, and goji berries, to completely replace sugar in coffee. This provides sweetness and masks bitterness while reducing sugar intake, thereby decreasing the risk of obesity, diabetes, and cardiovascular disease. Because longan, jujube, and goji berries have the effect of replenishing qi and blood, adding them to coffee alone, in combination, or in combination with other medicinal and edible ingredients can maintain the stimulating effect of coffee while mitigating, to some extent, insomnia, sleep disorders, and mental and emotional problems caused by long-term, excessive coffee consumption, thus benefiting the drinker's health.

[0007] Among foods that are both food and medicine, longan, also known as dragon eye fruit, is rich in protein, glucose, fructose, vitamins B1 and B2, vitamin C, calcium, iron, phosphorus, and other nutrients. Jujubes contain abundant protein, carbohydrates, organic acids, vitamin A, vitamin C, various trace elements like calcium, and amino acids. Goji berries contain carotene, goji polysaccharides, monosaccharides, betaine, fatty acids, proteins and polypeptides, vitamins B1, B2, B6, and C, amino acids, and trace elements. These various sugars and other sweeteners provide the sweetness needed for coffee, and the sweetness comes from a variety of sources, rather than from refined sugars like glucose, fructose, sucrose, or maltose, thus reducing its glycemic effect in the body. Furthermore, longan, jujubes, and goji berries are rich in a wide range of nutrients, providing a more comprehensive nutritional profile compared to refined sugars like glucose, fructose, sucrose, and maltose, which is more beneficial to the drinker's health.

[0008] From the perspective of Traditional Chinese Medicine, coffee has a bitter and sweet taste, is cold in nature, and enters the heart, lung, and stomach meridians. It has the effects of refreshing the mind, promoting diuresis and reducing swelling, and relieving hangovers and invigorating the spleen. However, long-term and excessive consumption of coffee will deplete kidney essence and qi and blood, leading to insomnia, sleep disorders, and mental and emotional problems. Longan nourishes the heart and spleen, benefits qi and blood, strengthens the spleen and stomach, and nourishes muscles. It can treat symptoms such as spleen damage from overthinking, dizziness, insomnia, palpitations, and emaciation. Jujubes nourish the spleen and stomach, benefit qi and generate fluids, nourish blood and calm the mind, regulate the body's defenses, and detoxify. They treat symptoms such as poor appetite due to stomach weakness, loose stools due to spleen weakness, insufficient qi, blood, and body fluids, disharmony between the body's defenses, palpitations, and hysteria in women. Goji berries nourish the kidneys, moisten the lungs, tonify the liver, improve eyesight, nourish blood and calm the mind. They treat symptoms such as liver and kidney yin deficiency, lower back and knee weakness, dizziness, vertigo, blurred vision with excessive tearing, and consumptive cough. Therefore, adding one or more of the following ingredients, such as longan, jujube, and goji berries, to coffee can retain the beneficial effects of coffee, such as refreshing the mind, while also replenishing qi, nourishing blood, calming the mind, nourishing the heart, strengthening the spleen, and benefiting the kidneys. This can reduce or eliminate the depletion of kidney essence and qi and blood caused by coffee, allowing drinkers to benefit more.

[0009] Longan, jujube, goji berries, and other ingredients, in combination with other food-medicine homologous foods, can be added to coffee to enhance their effects of replenishing qi and blood. For example, they can be combined with, but not limited to, licorice root, ophiopogon root, astragalus root, angelica root, ginseng, codonopsis root, American ginseng, ganoderma lucidum, polygonatum rhizome, tangerine peel, mint, tangerine peel, chrysanthemum, yam, hawthorn, dried plum, mulberry, papaya, monk fruit, and ginger to maximize their medicinal value.

[0010] Foods that are both food and medicine include, but are not limited to, fresh, dried, and roasted dried fruits such as longan, jujube, and goji berries, as well as their extracts. Fresh, dried, and roasted dried fruits can be added whole to coffee, or made into blocks, granules, or powders for addition to coffee. They can also be made into fruit puree, pastes, or slurries for addition to coffee. Extracts can be obtained using water extraction or ethanol extraction. The extracts can be in the form of solid blocks, granules, powders, transparent liquids, translucent liquids, opaque liquids, suspensions, pastes, or slurries.

[0011] 1. Water extraction method: Add water at a ratio of 0.5 to 50 times the weight of the food that is both food and medicine, and keep the water temperature between 0 and 100 degrees Celsius. Soak and extract the food while it is still or being stirred for 5 to 120 minutes. After extraction, filter the extract and use it directly with or without concentration.

[0012] 2. Ethanol extraction method: The ethanol concentration is between 10% and 95%, and the amount of ethanol used is 0.5 to 50 times the weight of the food that is both food and medicine. The extraction temperature is between 0 and 80 degrees Celsius. Soak and extract under static or stirring conditions. The extraction time is 5 to 120 minutes. After extraction, filter to obtain the extract, which can be used directly with or without concentration.

[0013] Foods that are both food and medicine include, but are not limited to, fresh and dried fruits such as longan, jujube, and goji berries, as well as roasted dried fruits and their extracts. These can be added to coffee to create a coffee that uses these foods instead of sugar. Milk, cheese, cream, and other dairy products, as well as oils, chocolate, cocoa powder, cinnamon, and volatile oils can be added to improve the coffee's flavor. This type of coffee can be in the form of solid blocks, granules, powders, transparent liquids, translucent liquids, opaque liquids, suspensions, pastes, or syrups.

[0014] Foods that are both food and medicine include, but are not limited to, fresh, dried, roasted dried fruits and extracts of longan, jujube, and goji berries. Their percentage content (excluding water by weight) in coffee ranges as follows: longan 0-80%, jujube 0-70%, and goji berries 0-60%.

[0015] Specific implementation examples:

[0016] Implementation Example 1: A type of coffee that uses food with medicinal properties as a substitute for sugar has the following ingredients by weight: 50% coffee powder and 50% dried longan fruit. The specific preparation method involves grinding the dried longan fruit into powder, adding it to the coffee powder according to the above ratio, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0017] Implementation Example 2: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 60% coffee powder and 40% dried jujubes. The specific preparation method involves grinding the dried jujubes into powder, adding it to the coffee powder according to the above ratio, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0018] Implementation Example 3: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 60% coffee powder and 40% dried goji berries. The specific preparation method involves grinding the dried goji berries into powder, adding them to the coffee powder according to the above ratio, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0019] Implementation Example 4: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% dried longan, and 20% dried jujube. The specific preparation method involves grinding the dried longan and jujube into powder, adding them to the coffee powder according to the above proportions, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0020] Implementation Example 5: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% dried longan fruit, and 20% dried goji berries. The specific preparation method involves grinding the dried longan and goji berries into powder, adding them to the coffee powder according to the above ratio, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0021] Implementation Example 6: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% dried jujubes, and 20% dried goji berries. The specific preparation method involves grinding the dried jujubes and goji berries into powder, adding them to the coffee powder according to the above ratio, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0022] Implementation Example 7: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% dried longan, 20% dried jujube, and 10% dried goji berries. The specific preparation method involves grinding the dried longan, jujube, and goji berries into powder, adding them to the coffee powder according to the above proportions, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and adding an appropriate amount of dairy products to adjust the flavor.

[0023] Implementation Example 8: A type of coffee that uses food with medicinal properties as a substitute for sugar has the following ingredients by weight ratio: 50% coffee powder and 50% longan extract. The specific preparation method involves extracting and concentrating longan using water or ethanol extraction to obtain an extract, which is then added to the coffee powder in the above ratio. The coffee is then brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then an appropriate amount of dairy products is added to adjust the flavor.

[0024] Implementation Example 9: A type of coffee that uses food-medicine ingredients instead of sugar has the following composition by weight: 60% coffee powder and 40% jujube extract. The specific preparation method involves extracting and concentrating the jujube using water or ethanol extraction to obtain an extract, which is then added to the coffee powder in the above proportions. The coffee is then brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then an appropriate amount of dairy products is added to adjust the flavor.

[0025] Implementation Example 10: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 60% coffee powder and 40% goji berry extract. The specific preparation method involves extracting and concentrating dried goji berries using water or ethanol extraction to obtain an extract, which is then added to the coffee powder in the above ratio. The coffee is then brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then an appropriate amount of dairy products is added to adjust the flavor.

[0026] Implementation Example 11: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee powder, 30% longan extract, and 20% jujube extract. The specific preparation method involves extracting and concentrating the longan and jujube using water or ethanol extraction methods to obtain extracts, which are then added to the coffee powder in the above ratio. The coffee is then brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then an appropriate amount of dairy products is added to adjust the flavor.

[0027] Implementation Example Twelve: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee powder, 30% longan extract, and 20% goji berry extract. The specific preparation method involves extracting and concentrating the longan and goji berries using water or ethanol extraction methods. This extract is then added to the coffee powder in the above ratio, brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0028] Implementation Example Thirteen: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee powder, 30% jujube extract, and 20% goji berry extract. The specific preparation method involves extracting and concentrating the jujubes and goji berries using water or ethanol extraction methods. This extract is then added to the coffee powder in the above ratio, brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0029] Implementation Example Fourteen: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee powder, 30% longan extract, 20% jujube extract, and 10% goji berry extract. The specific preparation method involves extracting and concentrating the longan, jujube, and goji berries using water or ethanol extraction methods. These extracts are then added to the coffee powder in the above ratio, brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then a suitable amount of dairy products is added to adjust the flavor.

[0030] Implementation Example 15: A type of coffee that uses food with medicinal properties as a substitute for sugar has the following ingredients by weight ratio: 50% coffee extract and 50% longan extract. Specifically, the longan is extracted and concentrated using water or ethanol extraction to obtain the extract, and the coffee powder is concentrated using water extraction to obtain the coffee extract. An appropriate amount of dairy products is added to adjust the flavor, and the coffee is brewed with hot water at 80-100 degrees Celsius.

[0031] Implementation Example Sixteen: A type of coffee that uses food-medicine ingredients instead of sugar has the following composition by weight: 60% coffee extract and 40% jujube extract. The specific preparation method involves extracting and concentrating the jujube extract using water or ethanol extraction, concentrating the coffee powder using water extraction to obtain the coffee extract, adding an appropriate amount of dairy products to adjust the flavor, and then brewing with hot water at 80-100 degrees Celsius to produce this coffee.

[0032] Implementation Example 17: A type of coffee that uses food-medicine ingredients instead of sugar has the following composition by weight: 60% coffee extract and 40% goji berry extract. The specific preparation method involves extracting and concentrating dried goji berries using water or ethanol extraction, obtaining coffee extract from coffee powder using water extraction, adding an appropriate amount of dairy products to adjust the flavor, and then brewing with hot water at 80-100 degrees Celsius to produce this coffee.

[0033] Implementation Example 18: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee extract, 30% longan extract, and 20% jujube extract. Specifically, the longan and jujube are extracted and concentrated using water or ethanol extraction to obtain extracts. Coffee powder is concentrated using water extraction to obtain coffee extract. A suitable amount of dairy products is added to adjust the flavor. The coffee is then brewed with hot water at 80-100 degrees Celsius.

[0034] Implementation Example 19: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee extract, 30% longan extract, and 20% goji berry extract. The specific preparation method involves extracting and concentrating longan and goji berries using water or ethanol extraction methods, concentrating coffee powder using water extraction to obtain the coffee extract, adding an appropriate amount of dairy products to adjust the flavor, and brewing with hot water at 80-100 degrees Celsius to produce this coffee.

[0035] Implementation Example 20: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee extract, 30% jujube extract, and 20% goji berry extract. The specific preparation method involves extracting and concentrating the jujubes and goji berries using water or ethanol extraction methods, concentrating the coffee powder using water extraction to obtain the coffee extract, adding an appropriate amount of dairy products to adjust the flavor, and brewing with hot water at 80-100 degrees Celsius to produce this coffee.

[0036] Implementation Example 21: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee extract, 30% longan extract, 20% jujube extract, and 10% goji berry extract. The specific preparation method involves extracting and concentrating the longan, jujube, and goji berries using water or ethanol extraction methods. The coffee powder is concentrated using water extraction to obtain the coffee extract. An appropriate amount of dairy products is added to adjust the flavor. The coffee is then brewed with hot water at 80-100 degrees Celsius.

[0037] Implementation Example 22: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% dried longan, 15% dried jujube, 10% dried goji berries, and 5% American ginseng. The specific preparation method involves grinding the dried longan, jujube, and goji berries into powder, adding them to the coffee powder according to the above proportions, brewing with hot water at 80-100 degrees Celsius, filtering out the residue, and adding an appropriate amount of dairy products to adjust the flavor.

[0038] Implementation Example 23: A type of coffee that uses food-medicine ingredients instead of sugar has the following ingredients by weight: 50% coffee powder, 30% longan extract, 15% jujube extract, 10% goji berry extract, and 5% American ginseng extract. The specific preparation method involves extracting and concentrating the longan, jujube, goji berry, and American ginseng using water or ethanol extraction methods. These extracts are then added to the coffee powder in the above proportions, brewed with hot water at 80-100 degrees Celsius, filtered to remove residue, and then adding an appropriate amount of dairy products to adjust the flavor.

[0039] Implementation Example 24: A type of coffee that uses food-medicine ingredients instead of sugar has the following weight ratio: 50% coffee extract, 30% longan extract, 15% jujube extract, 10% goji berry extract, and 5% American ginseng extract. The specific preparation method involves extracting and concentrating the longan, jujube, goji berry, and American ginseng using water or ethanol extraction methods. The coffee powder is concentrated using water extraction to obtain the coffee extract. An appropriate amount of dairy products is added to adjust the flavor. The coffee is then brewed with hot water at 80-100 degrees Celsius.

Claims

1. A type of coffee that uses food with medicinal properties as a substitute for sugar, characterized in that... Adding food-medicine homologous ingredients, including but not limited to longan, jujube, and goji berries, can completely replace the added sugar in coffee, reducing the amount of added sugar in coffee to zero.

2. The coffee of claim 1, which uses food that is both medicinal and edible to replace sugar, is characterized in that... No sugar is added to the coffee, including but not limited to refined sugars such as white sugar, brown sugar, rock sugar, cube sugar, caramel, and syrup made from glucose, fructose, sucrose, maltose, etc. The sweetness comes entirely from food that is both food and medicine.

3. The coffee of claim 1 that uses food-medicine homology to replace sugar, wherein the food-medicine homology includes, but is not limited to, fresh fruits, dried fruits, roasted dried fruits and their extracts such as longan, jujube, and wolfberry.

4. The coffee of claim 1 that uses food that is both food and medicine to replace sugar, wherein the food that is both food and medicine includes, but is not limited to, one or more of longan, jujube, wolfberry, etc.

5. The coffee of claim 1 that uses food that is both food and medicine to replace sugar, wherein the food that is both food and medicine can exert its medicinal value alone, in combination or in combination with other food and medicine.

6. The coffee of claim 1, which uses food that is both food and medicine to replace sugar, wherein pure milk, cheese, cream and other dairy products, as well as oils, chocolate, cocoa powder, cinnamon, volatile oil substances and the like may be added to improve the coffee flavor.

7. The coffee of claim 1, which uses food that is both food and medicine to replace sugar, may be in the form of a block solid, a granular solid, a powdered solid, a transparent liquid, a translucent liquid, an opaque liquid, a suspension, a paste, a slurry, etc.

8. The food-medicine homology of claim 3 includes, but is not limited to, fresh fruits, dried fruits, roasted dried fruits, and extracts of longan, jujube, wolfberry, etc., and the extracts may be in the form of block solid, granular solid, powder solid, transparent liquid, translucent liquid, opaque liquid, suspension, paste, slurry, etc.

9. The food that is both food and medicine in claim 4 includes, but is not limited to, any combination of one or more of longan, jujube, and wolfberry, and the percentage content (weight percentage excluding water) of the food in coffee is in the range of: longan 0-80%, jujube 0-70%, and wolfberry 0-60%.

10. The food-medicine homology foods in claim 5 include, but are not limited to, longan, jujube, and wolfberry, and can be combined with, but not limited to, licorice, ophiopogon japonicus, astragalus, angelica sinensis, ginseng, codonopsis pilosula, American ginseng, ganoderma lucidum, polygonatum sibiricum, tangerine peel, mint, tangerine peel, chrysanthemum, yam, hawthorn, dried plum, mulberry, papaya, monk fruit, and ginger to exert better medicinal value.

11. The food-medicine homology of claim 8 includes, but is not limited to, fresh and dried fruits such as longan, jujube, and wolfberry. Dried fruits can be added to coffee whole, made into blocks, granules, or powders, or made into fruit puree, paste, or syrup and added to coffee.

12. The food-medicine homology foods in claim 8 include, but are not limited to, extracts of longan, jujube, wolfberry, etc., which can be obtained by water extraction or ethanol extraction and made into block solids, granular solids, powdered solids, transparent liquids, translucent liquids, opaque liquids, suspensions, pastes, slurries, etc., and added to coffee in proportion.