A medicinal and edible coffee for relieving fatigue and improving qi deficiency

Abstract

A kind of medicine-food homologous coffee for relieving fatigue and improving qi deficiency, which can effectively solve the problems of preparing medicine-food homologous coffee, drinking and relieving fatigue and improving qi deficiency. The medicine-food homologous coffee is made of ginseng, American ginseng, astragalus, ophiopogon, medlar, angelica, instant coffee, sucrose and dextrin, wherein: the traditional Chinese medicine components are washed, then water is added for decoction to obtain a filtrate, the filtrate is concentrated into traditional Chinese medicine extract, dried, crushed and sieved into powder; the powder is added into instant coffee, sucrose and appropriate dextrin, mixed uniformly, and then packed to obtain the finished product medicine-food homologous coffee. The traditional Chinese medicine raw materials of the coffee beverage are all substances that are food and traditional Chinese medicinal materials, the prescription is scientific and reasonable, the product has good taste, the function is clear, has good drinking effect for relieving fatigue and improving qi deficiency, is suitable for a wide range of people, and has practical popularization and application value.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, specifically to a medicinal and edible coffee that relieves fatigue and improves qi deficiency. Background Technology

[0002] Coffee is a popular beverage, its main component being caffeine, a natural alkaloid that stimulates the central nervous system, providing a stimulating effect. However, commercially available coffee relies excessively on caffeine's single stimulating effect, lacking health benefits. Long-term or excessive consumption can easily lead to adverse reactions such as over-excitation of the nervous system, palpitations, and anxiety. Furthermore, caffeine has a relatively long half-life (approximately 5-6 hours), easily accumulating in the body. With rising living standards and increasing work pressure, people are becoming more health-conscious. China boasts abundant traditional Chinese medicine resources, and its theories are profound and have a long history. Combining traditional Chinese medicine with coffee can create a medicinal coffee that improves qi deficiency and relieves fatigue, allowing consumers to enjoy delicious coffee while receiving health benefits. This not only enriches the diversity of coffee drinks, expanding their application and suitable population, but also reduces people's dependence on and addiction to traditional coffee drinks by extensively using medicinal and edible herbs.

[0003] Fatigue is an extremely common physiological phenomenon, referring to a decline in physical capacity where the body's physiological processes cannot sustain their function at a specific level and / or maintain a predetermined intensity of exercise. In Traditional Chinese Medicine (TCM), fatigue falls under the category of "labor syndrome," caused by deficiency of Qi and blood, and imbalance of the internal organs. TCM believes that "excessive labor depletes Qi," meaning that excessive exercise leads to insufficient Yang Qi in the body, resulting in weakness and fatigue. Prolonged exposure to this type of fatigue can cause nervous system disorders, cardiovascular and cerebrovascular problems, digestive system discomfort, endocrine disorders, and decreased immunity, leading to insomnia, hypertension, indigestion, and other diseases. Therefore, providing appropriate intervention for individuals experiencing pathological fatigue is essential.

[0004] After middle age, people enter a physiological stage characterized by a decline in vital energy (qi). With the decrease in hormone levels after middle age, this group often experiences a sub-healthy state of declining physiological functions, manifested as a gradual decline in metabolism, decreased hormone levels, fatigue, weight gain, and susceptibility to chronic diseases. The *Huangdi Neijing Suwen* records: Qi Bo said: "Women…at 35, the Yangming meridian declines, the face begins to wither, and the hair begins to fall out; at 42, the three Yang meridians decline in the upper body, the face is completely withered, and the hair begins to turn white; at 49, the Ren meridian is deficient, the Chong meridian declines, the Tian Gui (menstrual blood) is exhausted, and the Di Dao (menstrual flow) is blocked, therefore the body deteriorates and there is no offspring. Men…at 48, the tendons and bones are strong, and the muscles are full and robust; at 58, the kidney qi declines, the hair falls out, and the teeth become brittle; at 68, the Yang qi is exhausted in the upper body, the face is withered, and the temples turn white." Therefore, improving the decline of vital energy in the middle-aged population over 35 years old is an urgent issue that needs to be addressed.

[0005] Currently, research on food-medicine homology products still faces prominent problems such as an imperfect regulatory system, a lack of traditional Chinese medicine (TCM) theoretical characteristics, and a lack of specific guiding principles. Most studies still rely on evaluation standards for health foods or drugs, making it difficult to fully reflect the unique "nutritional benefits while maintaining nutritional value" attribute of these products. Furthermore, existing evaluation systems tend to favor modern medical frameworks and rarely incorporate TCM traditional medical evaluation tools, resulting in insufficient exploration of the advantageous characteristics of innovative TCM products. This invention, within a modern clinical research framework, emphasizes the inheritance of TCM theoretical characteristics and innovatively constructs a functional evaluation system that aligns with TCM theory to fully explore the "nutritional benefits while maintaining nutritional value" characteristics of the product. In addition, at the research level, to ensure the scientific rigor of the research, this invention references the "Technical Guidelines for Functional Testing and Evaluation of Health Foods (2023 Edition)," the "Guiding Principles for Clinical Research of New Traditional Chinese Medicine (Trial)," and the China Association of Traditional Chinese Medicine's group standard "Evaluation Standards for Fatigue" to formulate evaluation standards. It systematically conducts efficacy research on the coffee of this invention, focusing on a comprehensive evaluation of its nutritional benefits such as relieving fatigue and improving symptoms of qi deficiency, and scientifically assesses its safety. However, no public reports have been published on this topic to date. Summary of the Invention

[0006] In view of the above situation and to overcome the shortcomings of the existing technology, the purpose of this invention is to provide a medicinal and edible coffee that can relieve fatigue and improve qi deficiency, which can effectively solve the problems of preparing medicinal and edible coffee and drinking it to relieve fatigue and improve qi deficiency.

[0007] The objective of this invention is achieved through the following technical solution: A medicinal and edible coffee that relieves fatigue and improves qi deficiency is made from the following components by weight: 1-2 parts ginseng, 1-2 parts American ginseng, 3-5 parts astragalus, 1-2 parts ophiopogon japonicus, 1-2 parts wolfberry, 1-2 parts angelica sinensis, 6-10 parts instant coffee, 1-2 parts sucrose, and an appropriate amount of dextrin. (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 6-10 times the weight volume of water and decoct 2-3 times, each time for 0.5-1.5 hours. Combine the decoctions, filter and obtain the filtrate. The weight volume refers to the solids in g and the liquids in mL. (2) The filtrate is concentrated at 50-70℃ to a Chinese herbal extract with a relative density of 1.05-1.15; (3) The obtained extract is spray-dried and pulverized. The dried material is passed through an 80-120 mesh sieve to form powder. The spray drying conditions are: inlet air temperature 70-90℃, outlet air temperature 35-50℃, and material temperature 40-55℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin, mix well, and package to obtain the finished product of food and medicine homology coffee.

[0008] The medicinal ingredients in this invention's coffee beverage are all substances that are both food and medicinal materials. The formula is scientific and reasonable, the product tastes good, and its functions are clear. It has a good drinking effect on relieving fatigue and improving qi deficiency, and is suitable for a wide range of people, thus having practical value for promotion and application. Attached Figure Description

[0009] Figure 1 This is a flowchart of the preparation method of the food-medicine homology coffee of the present invention; Figure 2 This is a flowchart of the experiment on the effects of the food-medicine homology coffee of the present invention. Detailed Implementation

[0010] The present invention will now be described in further detail with reference to specific embodiments. It should be understood that the following embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Example

[0011] A medicinal and edible coffee that relieves fatigue and improves qi deficiency is made from the following ingredients by weight: 1.5g ginseng, 1.5g American ginseng, 4.5g astragalus, 1.5g ophiopogon japonicus, 1.5g wolfberry, 1.5g angelica sinensis, 9g instant coffee, 1.5g sucrose, and an appropriate amount of dextrin. (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 6 times the weight volume of water and decoct 3 times, 1 hour each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 60°C to a herbal extract with a relative density of 1.05; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through an 80-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 70℃, outlet air temperature 35℃, and material temperature 40℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine.

[0012] It should be noted that the addition of an appropriate amount of dextrin is based on the concentration and drying of the above-mentioned components. If the amount of dextrin added after adding instant coffee and sucrose is less than 15g, it is supplemented to 15g with dextrin. Therefore, the amount of dextrin added is determined by the amount of Chinese herbal extract (the same applies below). Example

[0013] A medicinal and edible coffee that relieves fatigue and improves qi deficiency is made from the following components by weight: ginseng 3g, American ginseng 3g, astragalus 7.5g, ophiopogon japonicus 3g, wolfberry 3g, angelica sinensis 3g, instant coffee 15g, sucrose 3g, and an appropriate amount of dextrin. (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 10 times the weight of water and decoct twice, 1.5 hours each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 70°C to a herbal extract with a relative density of 1.15; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through a 120-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 90℃, outlet air temperature 50℃, and material temperature 55℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine. Example

[0014] A medicinal and edible coffee that relieves fatigue and improves qi deficiency is made from the following components by weight: 1.5g ginseng, 3g American ginseng, 4.5g astragalus, 3g ophiopogon japonicus, 1.5g wolfberry, 3g angelica sinensis, 9g instant coffee, 3g sucrose, and an appropriate amount of dextrin. (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 8 times the weight volume of water and decoct 3 times, 0.5 hours each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 60°C to a herbal extract with a relative density of 1.1; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through a 100-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 80℃, outlet air temperature 45℃, and material temperature 45℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine. Example

[0015] A medicinal and edible coffee that relieves fatigue and improves qi deficiency is made from the following components by weight: 1.5 kg ginseng, 1.5 kg American ginseng, 4.5 kg astragalus, 1.5 kg ophiopogon japonicus, 1.5 kg wolfberry, 1.5 kg angelica sinensis, 9 kg instant coffee, 1.5 kg sucrose, and an appropriate amount of dextrin. (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 6 times the weight volume of water and decoct 3 times, 1 hour each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 60°C to a herbal extract with a relative density of 1.05; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through an 80-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 70℃, outlet air temperature 35℃, and material temperature 40℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin, mix well, and package into 15g bags, which is the finished product of food and medicine homology coffee.

[0016] The composition given in the above embodiments can be used to prepare any amount of food-medicine homology coffee as needed. The given embodiments are only used to illustrate specific implementation methods of the present invention, and are not intended to limit the scope of protection of the present invention. The core technology protected by the present invention is food-medicine homology coffee.

[0017] In the drug combinations given above, among which: Ginseng: The dried root and rhizome of Panax ginseng CA Mey., a plant of the Araliaceae family, is a new food resource. It uses ginseng that has been artificially cultivated for 5 years. Ginseng is sweet, slightly bitter, and slightly warm in nature, and enters the spleen, lung, heart, and kidney meridians. It has the effects of greatly replenishing vital energy, restoring pulse and consolidating the body, tonifying the spleen and lungs, promoting body fluid production and nourishing blood, and calming the mind and improving intelligence.

[0018] American ginseng: The dried root of *Panax quinquefolium* L., a plant of the Araliaceae family, is a medicinal food. It is cultivated. American ginseng is sweet, slightly bitter, and cool in nature. It enters the heart, lung, and kidney meridians. It has the effects of tonifying qi and nourishing yin, clearing heat and generating fluids. The *Medical Records of Integrating Chinese and Western Medicine* states: American ginseng is cool and tonifying; it can be used as a substitute for ginseng for those who cannot tolerate its warming properties. Those with qi deficiency and a cold constitution should choose ginseng; those with both yin and qi deficiency should use American ginseng.

[0019] Astragalus: The dried root of *Astragalus membranaceus* (Fisch.) Bge. var. *mongholicus* (Bge.) Hsiao or *Astragalus membranaceus* (Fisch.) Bge., belonging to the legume family, is a medicinal and edible substance. Astragalus is sweet and slightly warm in nature. It enters the lung and spleen meridians. It has the effects of tonifying qi and raising yang, consolidating the exterior and stopping sweating, promoting diuresis and reducing swelling, generating fluids and nourishing blood, promoting circulation and relieving pain, promoting pus drainage and detoxification, and astringing sores and promoting tissue regeneration.

[0020] Ophiopogon japonicus (Lf) Ker-Gawl., a plant in the Liliaceae family, is a medicinal herb. It is sweet, slightly bitter, and slightly cold in nature. It enters the heart, lung, and stomach meridians. It has the effects of nourishing yin and promoting body fluid production, moistening the lungs and clearing the heart.

[0021] Goji berries: The dried, ripe fruit of *Lycium barbarum* L., a plant in the Solanaceae family, are used as both food and medicine. Goji berries are sweet and neutral in nature. They enter the liver and kidney meridians. They have the effects of nourishing the liver and kidneys, benefiting essence, and improving eyesight.

[0022] Angelica sinensis (Oliv.) Diels, a plant in the Apiaceae family, is a medicinal and edible substance. It is sweet, pungent, and warm in nature. It enters the liver, heart, and spleen meridians. It has the effects of nourishing blood and promoting blood circulation, regulating menstruation and relieving pain, and moistening the intestines and promoting bowel movements.

[0023] Coffee: The seeds of *Coffea arbica* L., *Coffea acanephora* Pierre ex Froehn., and *Coffea liberica* Bul. ex H1en, all belonging to the Rubiaceae family. Coffee is bitter, astringent, and neutral in nature. It has stimulating, diuretic, and stomach-strengthening effects.

[0024] This invention, a medicinal and edible coffee, was developed through extensive optimization experiments. It uses pure natural substances such as ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry, and angelica as raw materials, combined with coffee. Against the backdrop of rapid growth in the food therapy and health preservation market, the medicinal and edible coffee market, as an important part of the food therapy industry, is developing towards diversification, convenience, and accessibility. This invention conforms to this market trend, further expanding the application scope of coffee, meeting people's growing demand for food therapy, health preservation, and wellness. Experiments have shown very good beneficial technical effects, and the relevant experimental data are as follows: 1. Experimental Design It employs a self-comparison design.

[0025] The inclusion criteria for the subjects are as follows: a. Middle-aged people aged ≥35 and <60 who regularly drink coffee.

[0026] b. Sign the "Informed Consent Form" and the "Participation in the Experiment of this Invention" to voluntarily participate in the experiment.

[0027] The exclusion criteria for the subjects are as follows: Those with abnormal taste.

[0028] Pregnant women and breastfeeding women.

[0029] People with hypertension, coronary heart disease, diabetes, arteriosclerosis, stomach problems, cancer, vitamin B1 deficiency, or insomnia.

[0030] Those who take traditional Chinese medicines containing ingredients such as Veratrum nigrum and Trogopterus xanthipes.

[0031] Subjects who were unable to stop consuming other caffeinated products and foods with similar functions to the test substance (such as milk tea, chocolate products, matcha, etc.) during the trial period.

[0032] The exclusion criteria for the subjects are as follows: Those who experience significant discomfort after taking the medication and are unable to continue using it.

[0033] Those who did not take the medication as prescribed during the treatment period.

[0034] Those who fail to fill out the form as required.

[0035] Those who have lost contact.

[0036] 2. Method and timing of administration The observation period lasted 11 days. Days 1-2 are a blank period; do not consume any coffee.

[0037] On days 3-4, consume regular coffee (i.e., Nestlé Coffee 1+2 Original Flavor Instant Coffee): 2 times / day, 1 packet each time, for 2 consecutive days.

[0038] Days 5-6 are the washout period.

[0039] From day 7 to day 11, take the coffee of this invention twice a day, one packet each time, for five consecutive days.

[0040] Note: During the entire study, all other caffeinated products and foods with similar functions to the test substance (such as milk tea, chocolate products, matcha, etc.) were discontinued.

[0041] 3. Evaluation Content and Methods a. Fatigue assessment The Fatigue Self-Assessment Scale (FSAS) was used to determine the type, degree, and characteristics of fatigue. The scale measures two parts: Part One assesses the type and degree of fatigue, including three factors: physical fatigue (items 1, 5, 7, and 9), mental fatigue (items 2, 6, 10, and 12), and fatigue consequences (items 3, 4, 8, 11, 13, and 14). It can also assess the overall degree of fatigue. Part Two assesses fatigue characteristics, including three factors: fatigue response to sleep / rest (items 15 and 16), fatigue situational (items 17, 18, 19, 20, and 21), and fatigue time patterns (items 22 and 23).

[0042] The type, degree, and characteristics of fatigue after consuming coffee / the coffee of this invention were evaluated using physical fatigue, mental fatigue, fatigue consequences, overall fatigue, fatigue response to sleep / rest, and situational fatigue as evaluation indicators. The Visual Analogue Scale (VAS) was used, with participants rating themselves on a 0-10 scale; higher scores indicated greater fatigue.

[0043] Evaluation criteria for fatigue types and degrees: The standard score range for physical fatigue, mental fatigue, fatigue consequences, and overall fatigue is 0 to 100. The higher the score, the more obvious the physical and mental fatigue, the more serious the fatigue consequences, and the more obvious the overall fatigue. The specific degree levels are divided into four levels: not obvious, mild, moderate, and severe.

[0044] (1) Physical fatigue: Classified according to the standard score of physical fatigue factor, the specific levels and corresponding score ranges are as follows: not obvious: <6 points, mild: 6~40 points, moderate: 41~80 points, severe: 81~100 points.

[0045] (2) Mental fatigue: Classified according to the standard score of mental fatigue factor, the specific levels and corresponding score ranges are as follows: not obvious: <6 points, mild: 6~40 points, moderate: 41~80 points, severe: 81~100 points.

[0046] (3) Fatigue consequences: The specific levels and corresponding score ranges are as follows: not obvious: <4 points, mild: 4~40 points, moderate: 41~80 points, severe: 81~100 points.

[0047] (4) Overall fatigue: The overall fatigue is divided according to the standard score. The specific levels and corresponding score ranges are as follows: Not obvious: <3 points, mild: 3~40 points, moderate: 41~80 points, severe: 81~100 points.

[0048] Characteristics and evaluation criteria of fatigue: The standard score range for fatigue response to sleep / rest and the situational nature of fatigue is 0-100. The higher the score, the more obvious the characteristic that sleep / rest cannot relieve fatigue and the more obvious the situational characteristics of fatigue. The specific degree level is divided into five levels: not obvious, a little, relatively obvious, obvious, and very obvious. The determination of fatigue time pattern is based on the selection of the corresponding items and their original scores.

[0049] (1) The degree to which sleep / rest cannot relieve fatigue: The specific levels and corresponding score ranges are as follows: not obvious: 0~11 points, a little: 12~25 points, relatively obvious: 26~50 points, obvious: 51~75 points, very obvious: 76~100 points.

[0050] (2) Contextual nature of fatigue: Based on the standard score of the contextual factor of fatigue, the specific levels and corresponding score ranges are as follows: Not obvious: 0~4 points, Somewhat: 5~25 points, Relatively obvious: 26~50 points, Obvious: 51~75 points, Very obvious: 76~100 points.

[0051] b. Evaluation of Qi Deficiency Symptoms The type and severity of Qi deficiency symptoms were determined using a Traditional Chinese Medicine (TCM) Qi Deficiency Symptom Scoring Scale. This scale was developed with reference to the "Guiding Principles for Clinical Research of New Traditional Chinese Medicine Drugs (Trial Implementation)". The Qi deficiency symptom cluster includes five items: fatigue, weakness, shortness of breath, spontaneous sweating, and reluctance to speak.

[0052] To reflect the severity of the subjects' Qi deficiency symptoms, a visual analog scale (VAS) was used for assessment. Numbers from 0 to 10 represent progressively increasing severity of Qi deficiency symptoms, with a maximum score of 50. The sum of the scores for Qi deficiency symptoms in Traditional Chinese Medicine (TCM) was used as the evaluation index for assessing Qi deficiency symptoms.

[0053] c. Safety evaluation If any adverse symptoms occur after consuming the coffee / coffee of this invention, the subject should fill out an adverse event record form, recording the time of occurrence of the adverse event, description of the main symptoms, duration, whether intervention measures were taken and the results of the measures, outcome, correlation with the test substance, and calculate the incidence of adverse events.

[0054] 4. Data Statistical Processing Normally distributed continuous data are described using mean ± standard deviation (x ± s), and paired-samples t-tests are used for within-group comparisons of data with homogeneous variances. Non-normally distributed continuous data are expressed as median (interquartile range) [M(IQR)], and nonparametric tests are used for comparisons. Count data are expressed as frequency, and paired chi-square tests (McNemar's test) are used for comparisons. P <0.05 indicates a statistically significant difference.

[0055] Based on the above experimental steps, the following results and conclusions were obtained: 4.1 General Information This trial included 113 participants, of whom 48 were male and 65 were female, with an average age of 40.61 ± 5.28 years.

[0056] 4.2 Effects on fatigue and qi deficiency symptoms 4.2.1 Fatigue Self-Rating Scale 4.2.1.1 Comparison of Fatigue Type Analysis Scores The results showed (Tables 1-4) that the initial overall fatigue score (IQR) of the subjects was 15.36 (24.64), indicating mild fatigue. After consuming regular coffee, the IQR decreased to 14.64 (23.57), and after consuming the coffee of this invention, the IQR decreased to 9.71 (18.29). Wilcoxon signed-rank results showed that both regular coffee (see Table 1) and the coffee of this invention (see Table 2) significantly improved the overall fatigue of the subjects. P <0.01), while Table 3 shows that the coffee of the present invention is significantly superior to ordinary coffee ( P <0.01). Table 4 shows no significant difference in overall fatigue levels between the subjects during the blank period and the washout period ( P The value >0.05 indicates that the cleaning period set in this study is reasonable, and further confirms the good effect of the coffee of this invention in improving the overall fatigue level.

[0057] Table 1. Comparison of scores for regular coffee and coffee during the blank period [M(IQR)] (n = 113)

[0058] Table 2 Comparison of coffee and washout period scores of the present invention [M(IQR)] (n = 113)

[0059] Table 3 Comparison of coffee scores of the present invention and regular coffee [M(IQR)] (n = 113)

[0060] Table 4 Comparison of washout period and blank period scores [M(IQR)] (n = 113)

[0061] 4.2.1.2 Comparison of Fatigue Characteristic Analysis Scores The results (Tables 5-8) show that the initial response of subjects to fatigue on sleep / rest was 12.50 (26.25), indicating that fatigue had a significant impact on sleep / rest. After consuming regular coffee, there was no significant change, with an M(IQR) of 12.50 (30.00). After consuming the coffee of this invention, the M(IQR) decreased to 8.00 (23.50), indicating that fatigue had no significant impact on sleep / rest. The situational M(IQR) for fatigue was 33.00 (38.00), indicating that factors such as daily activities, psychological emotions, and natural environment significantly affected the subjects' fatigue levels. After consuming regular coffee, the M(IQR) decreased to 28.00 (44.50), indicating that factors such as daily activities, psychological emotions, and natural environment had a relatively significant impact on the subjects' fatigue levels. After consuming the coffee of this invention, the M(IQR) decreased to 24.80 (39.00), indicating that factors such as daily activities, psychological emotions, and natural environment had a slight impact on the subjects' fatigue levels. Wilcoxon signed-rank results showed that consuming regular coffee (see Table 5) did not significantly improve subjects' fatigue response to sleep / rest. P >0.05), which can significantly improve the situational nature of fatigue in subjects ( P <0.05), taking the coffee of this invention (see Table 6) can significantly improve the subjects' fatigue response to sleep / rest and the situational nature of fatigue. P <0.01), while Table 7 shows that the coffee of this invention is significantly superior to ordinary coffee in terms of fatigue response to sleep / rest and the situational nature of fatigue ( P <0.05. Table 8 shows no significant difference in overall fatigue levels between the subjects during the blank period and the washout period ( P>0.05), indicating that the cleansing period set in this study was reasonable, and further confirming the good effect of the coffee of this invention in improving the subject's fatigue response to sleep / rest and the situational nature of fatigue.

[0062] Table 5 Comparison of scores for regular coffee and coffee blank period [M(IQR)] (n = 113)

[0063] Table 6 Comparison of coffee and washout period scores of the present invention [M(IQR)] (n = 113)

[0064] Table 7 Comparison of coffee scores of the present invention and ordinary coffee [M(IQR)] (n = 113)

[0065] Table 8 Comparison of washout period and blank period scores [M(IQR)] (n = 113)

[0066] 4.2.2 Qi Deficiency Symptom Scoring Table The results showed (Tables 9-12) that the initial IQR score for Qi deficiency symptoms in the subjects was 5.00 (8.75), indicating mild Qi deficiency. After consuming regular coffee, the IQR score decreased to 4.50 (9.00), and after consuming the coffee of this invention, the IQR score decreased to 3.80 (7.10). Wilcoxon signed-rank results showed that both regular coffee (see Table 9) and the coffee of this invention (see Table 10) significantly improved the subjects' Qi deficiency symptoms. P <0.01), while Table 11 shows that the coffee of the present invention is significantly superior to ordinary coffee ( P <0.01). Table 12 shows no significant difference in Qi deficiency symptoms between the subjects during the blank period and the washout period ( P The value >0.05 indicates that the cleaning period set in this study is reasonable, and further confirms the good effect of the coffee of this invention in improving the symptoms of qi deficiency.

[0067] Table 9. Comparison of scores for regular coffee and coffee during the blank period [M(IQR)]

[0068] Table 10 Comparison of coffee and washout period scores of the present invention [M(IQR)]

[0069] Table 11 Comparison of coffee scores between the present invention and regular coffee [M(IQR)]

[0070] Table 12 Comparison of coffee scores between the present invention and regular coffee [M(IQR)]

[0071] 4.3 Analysis of the Time-Effectiveness of the Coffee in this Invention The study results showed that during a 5-day period of continuous consumption of the coffee of this invention, there were differences in overall fatigue, physical fatigue, mental fatigue, fatigue consequences, and Qi deficiency scores. P <0.05, showing an overall downward trend. Overall fatigue, physical fatigue, and qi deficiency scores showed significant differences between day 1 and day 5 ( P The value <0.01 indicates that within a certain time range, the longer the administration time, the better the effect on improving fatigue and qi deficiency in the subjects.

[0072] Table 13 Comparison of scores of various indicators during coffee intervention in this invention (`x±s, n = 113)

[0073] 4.4 Statistical Analysis of Adverse Events During the study, seven participants experienced adverse events after consuming regular coffee, manifesting as insomnia, palpitations, and gastrointestinal discomfort. Five participants experienced adverse events while consuming the coffee of this invention, manifesting as gingival edema, oral ulcers, and elevated blood pressure. The safety profile of the coffee of this invention is comparable to that of regular coffee, and it did not increase the incidence of adverse events among the participants.

[0074] Table 14 Types and Frequency of Adverse Events

[0075] 4.5 Conclusion The coffee of this invention is highly effective in relieving fatigue and improving symptoms of qi deficiency, and has a cumulative effect over time. Its safety is basically the same as that of ordinary coffee.

[0076] This invention, a medicinal and edible coffee, was developed through extensive optimization experiments. It uses pure natural substances such as ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry, and angelica as raw materials, combined with coffee. The combination is scientifically sound and the preparation method is unique. Against the backdrop of rapid growth in the food therapy and health preservation market, the medicinal and edible coffee market, as an important part of the food therapy industry, is developing towards diversification, convenience, and accessibility. This invention conforms to this market trend, further expanding the application scope of coffee and meeting people's growing demand for food therapy, health preservation, and wellness. All the Chinese medicinal materials used are substances that are both food and medicinal herbs. The formula is scientifically sound, the product has a good taste, and its functions are clearly defined. It has a good effect on relieving fatigue and improving qi deficiency, is suitable for a wide range of people, and has practical application value.

Claims

1. A medicinal and edible coffee for relieving fatigue and improving qi deficiency, comprising the following components by weight: 1-2 parts ginseng, 1-2 parts American ginseng, 3-5 parts astragalus, 1-2 parts ophiopogon japonicus, 1-2 parts wolfberry, 1-2 parts angelica sinensis, 6-10 parts instant coffee, 1-2 parts sucrose, and an appropriate amount of dextrin, wherein: (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 6-10 times the weight volume of water and decoct 2-3 times, each time for 0.5-1.5 hours. Combine the decoctions, filter and obtain the filtrate. The weight volume refers to the solids in g and the liquids in mL. (2) The filtrate is concentrated at 50-70℃ to a Chinese herbal extract with a relative density of 1.05-1.15; (3) The obtained extract is spray-dried and pulverized. The dried material is passed through an 80-120 mesh sieve to form powder. The spray drying conditions are: inlet air temperature 70-90℃, outlet air temperature 35-50℃, and material temperature 40-55℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin, mix well, and package to obtain the finished product of food and medicine homology coffee.

2. The medicinal and edible coffee for relieving fatigue and improving qi deficiency according to claim 1, characterized in that, It is made from the following components by weight: 1.5g ginseng, 1.5g American ginseng, 4.5g astragalus, 1.5g ophiopogon japonicus, 1.5g wolfberry, 1.5g angelica sinensis, 9g instant coffee, 1.5g sucrose, and an appropriate amount of dextrin, wherein: (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 6 times the weight volume of water and decoct 3 times, 1 hour each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 60°C to a herbal extract with a relative density of 1.05; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through an 80-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 70℃, outlet air temperature 35℃, and material temperature 40℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine.

3. The medicinal and edible coffee according to claim 1, which relieves fatigue and improves qi deficiency, is characterized in that... It is made from the following components by weight: ginseng 3g, American ginseng 3g, astragalus 7.5g, ophiopogon japonicus 3g, wolfberry 3g, angelica sinensis 3g, instant coffee 15g, sucrose 3g, and dextrin as needed, wherein: (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 10 times the weight of water and decoct twice, 1.5 hours each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 70°C to a herbal extract with a relative density of 1.15; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through a 120-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 90℃, outlet air temperature 50℃, and material temperature 55℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine.

4. The medicinal and edible coffee for relieving fatigue and improving qi deficiency according to claim 1, characterized in that, It is made from the following components by weight: 1.5g ginseng, 3g American ginseng, 4.5g astragalus, 3g ophiopogon japonicus, 1.5g wolfberry, 3g angelica sinensis, 9g instant coffee, 3g sucrose, and an appropriate amount of dextrin, wherein: (1) After washing ginseng, American ginseng, astragalus, ophiopogon japonicus, wolfberry and angelica, add 8 times the weight volume of water and decoct 3 times, 0.5 hours each time. Combine the decoctions, filter and obtain the filtrate. (2) The filtrate was concentrated at 60°C to a herbal extract with a relative density of 1.1; (3) The obtained extract is spray-dried and pulverized, and the dried material is passed through a 100-mesh sieve to form powder. The spray drying conditions are: inlet air temperature 80℃, outlet air temperature 45℃, and material temperature 45℃. (4) Add the powder to instant coffee, sucrose and an appropriate amount of dextrin and mix well to make a 15g bag of finished product, which is both food and medicine.

Images