Functional coffee and method of producing functional coffee

Abstract

To provide functional coffee which is delicious with balanced flavor, bitterness, and acidity and is further enhanced in functionality.SOLUTION: Functional coffee is obtained by mixing a first raw material, a second raw material, and a third raw material. The first raw material is composed of a powder group of a prescribed size obtained by grinding first instant coffee of Conilon variety from Brazil and second instant coffee of Robusta variety from Vietnam. The second raw material is obtained by triturating and sieving isomaltodextrin to which an emulsifier preparation is adsorbed. The third raw material includes a first material having at least an intestinal regulation effect, a second material having at least a bitter component, and a third material having at least a specific flavor component.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to functional coffee and a method for producing functional coffee. [Background technology]

[0002] Coffee containing a large amount of indigestible dextrin to increase the intake of dietary fiber is known (see Patent Document 1 below). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2000-316478 A Summary of the Invention [Problem to be solved by the invention]

[0004] The coffee disclosed in Patent Document 1 contains a large amount of resistant dextrin in order to increase the intake of dietary fiber, and can therefore be said to be a coffee that can supplement dietary fiber that is often lacking, i.e., a functional coffee. However, conventional technologies, including the technology of Patent Document 1, which only aims to increase the intake of dietary fiber, have not been able to provide coffee that is delicious with a good balance of flavor, bitterness, and acidity and also has enhanced functionality (functional coffee).

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide a functional coffee that is delicious with a well-balanced flavor, bitterness, and acidity, and also has improved functionality. [Means for solving the problem]

[0006] In order to achieve the above object, a functional coffee according to one embodiment of the present invention comprises: A first raw material consisting of a powder group of a predetermined size obtained by grinding a first instant coffee of Conilon variety produced in Brazil and a second instant coffee of Robusta variety produced in Vietnam; A second raw material obtained by triturating and sieving the isomaltodextrin having the emulsifier preparation adsorbed thereon; a third ingredient including a first ingredient having at least an intestinal regulation effect, a second ingredient having at least a bitter ingredient, and a third ingredient having at least a specific flavor ingredient; It is obtained by mixing

[0007] A method for producing functional coffee according to one embodiment of the present invention is a method corresponding to the functional coffee according to one embodiment of the present invention. Effect of the Invention

[0008] According to the present invention, it is possible to provide a functional coffee that is delicious with a well-balanced flavor, bitterness, and acidity, and also has improved functionality. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram showing an overview of a production process according to one embodiment of the functional coffee and the method for producing functional coffee of the present invention. [Diagram 2] FIG. 2 is a diagram showing the selection of a first ingredient according to an embodiment of the functional coffee and the method for producing functional coffee of the present invention. [Diagram 3] FIG. 2 is a diagram showing the selection of a second ingredient according to an embodiment of the functional coffee and the method for producing functional coffee of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0011] First, with reference to FIG. 1, a production process according to one embodiment of the functional coffee and the method for producing functional coffee of the present invention will be described. FIG. 1 is a diagram showing an overview of the production process according to one embodiment of the functional coffee and method for producing functional coffee of the present invention.

[0012] The functional coffee 1 of the present invention is obtained, for example, through the production process shown in FIG. 1, and is produced so as to be delicious with a good balance of flavor, bitterness, and acidity, and also to have enhanced functionality. In other words, it is produced to be a highly functional coffee.

[0013] The above-mentioned manufacturing process for the functional coffee 1 is the process after the arrival of the raw materials shown in the upper part of FIG. 1, and after this manufacturing process, the next process shown in the lower part of FIG. 1 is carried out. Specifically, the manufacturing process includes weighing, indicated by the process symbol "circle", mixing, indicated by the process symbol "circle", process inspection, indicated by the process symbol "diamond", bacterial inspection, also indicated by the process symbol "diamond", and packaging, indicated by the process symbol "circle".

[0014] Among the above-mentioned manufacturing steps, the mixing step, which is a feature of the present invention, will be described below. It should be noted that weighing, process inspection, bacterial testing, and packaging are general processes and therefore will not be described here. In the following description, the standard charge amount will be described as 100 kg, but this charge amount of 100 kg is merely an example and is not intended to be limiting.

[0015] The mixing step is a step of producing the functional coffee 1 of the present invention by mixing the first ingredient 11, the second ingredient 12, and the third ingredient 13 for a predetermined time using a mixer 21 to produce an irregular mixture.

[0016] The first raw material 11 is a powder of a predetermined size obtained by grinding a predetermined instant coffee. As the above-mentioned specific instant coffee, two types of instant coffee are adopted in order to produce a delicious functional coffee 1 with a good balance of flavor, bitterness, and acidity. Specifically, the first instant coffee is made from 100% Brazilian Conilon beans, and the second instant coffee is made from 100% Vietnamese Robusta beans.

[0017] In this context, instant coffee refers to freeze-dried coffee. The reason for using freeze-dried products is to prioritize the aroma (drying by freezing has the advantage of retaining the flavor components).

[0018] The selection of the first instant coffee (instant coffee made from 100% Brazilian Conilon variety) and the second instant coffee (instant coffee made from 100% Vietnamese Robusta variety) will be described later with reference to FIG. 2.

[0019] The first instant coffee (instant coffee made from 100% Brazilian Conilon variety) and the second instant coffee (instant coffee made from 100% Vietnamese Robusta variety) are coffee raw materials each in the form of a lump before being ground. By grinding each of these lump-shaped coffee ingredients in a specific grinder, the surface area of ​​the coffee ingredients becomes larger than when they are in a lump state.

[0020] The first instant coffee (instant coffee made from 100% Brazilian Conilon beans) and the second instant coffee (instant coffee made from 100% Vietnamese Robusta beans), whose surface areas have been increased by grinding, are sieved through a sieve with mesh openings (opening diameter) of 1.5 mm (the numerical value for the mesh openings (opening diameter) is an example (it does not represent the number of openings per inch)).

[0021] The powdered first instant coffee (instant coffee made from 100% Brazilian Conilon variety) and second instant coffee (instant coffee made from 100% Vietnamese Robusta variety) obtained by grinding and then sieving correspond to the first raw material 11 according to the present invention.

[0022] The first instant coffee (instant coffee made from 100% Brazilian Conilon variety) accounts for 17.733% (designed mixing ratio) of the total mixed powder (total functional coffee 1). In addition, the second instant coffee (instant coffee made from 100% Vietnamese Robusta beans) also accounts for 17.733% (designed mixing ratio) of the total mixed powder (total functional coffee 1).

[0023] Therefore, the first raw material 11 consisting of the two instant coffees, the first instant coffee (instant coffee made from 100% Brazilian Conilon variety) and the second instant coffee (instant coffee made from 100% Vietnamese Robusta variety) described above, accounts for 35.466% (designed mixing ratio) of the entire mixed powder (entire functional coffee 1). The surface area of ​​the first raw material 11 is increased by pulverization compared to when it was in the form of the lump described above, which makes it easier for the first raw material 11 and the third raw material 13 to adhere to the second raw material 12.

[0024] The second raw material 12 is obtained by triturating and sieving the isomaltodextrin having the emulsifier preparation adsorbed thereon. The emulsifier preparation is in liquid form, and the isomaltodextrin is in powder form.

[0025] The emulsifier formulation was set to a ratio of 1.0% (designed mixing ratio) of the total mixed powder (total functional coffee 1). Emulsifiers are employed to facilitate dispersion in water and also to contribute to improved taste and flavor. Emulsifier preparations include, for example, those derived from soybeans.

[0026] Isomaltodextrin is a raw material for providing water-soluble dietary fiber, and accounts for 63.333% (designed mixing ratio) of the total mixed powder (total functional coffee 1). The reason why isomaltodextrin was used as the raw material for the water-soluble dietary fiber will be described later with reference to FIG.

[0027] Regarding the above-mentioned sieving of the second raw material 12, which is isomaltodextrin having an adsorbed emulsifier preparation, a sieve having a mesh size of 20 mesh (this size indicates that there are 20 meshes within a length of 1 inch) is used.

[0028] The third ingredient 13 contains a first ingredient having at least an effect of regulating the intestines, a second ingredient having at least a bitter component, and a third ingredient having at least a specific flavor component. The third ingredient 13 is positioned as a supporting ingredient that supports the function of the second ingredient 12 (it is sufficient if it is a supporting ingredient, and is not limited to the three materials listed here. For example, vegetable oil may be used as the fourth ingredient for the purpose of improving stability. It should be noted that the vegetable oil is expected to act as an emulsified flavoring (enhancing the fragrance).).

[0029] An example of the first material mentioned above is spore-forming lactic acid bacteria. In addition, the second material is preferably one that has at least the effect of improving skin troubles in addition to the above. One example is a plant extract. In addition, the above-mentioned third ingredient is preferably a food additive preparation (vitamin premix) in which vitamins are premixed. Note that the third ingredient does not have to be the specific flavor ingredient described above.

[0030] The above-mentioned predetermined time in the mixing step using the mixer 21 is, for example, 15 minutes. The mesh size of the sieve used for discharging the mixture after mixing is 16 mesh (this size indicates that there are 16 meshes arranged within a length of 1 inch). In the mixing process, the grains of the functional coffee 1 are uniformed. As described above, the production of the functional coffee 1 is completed by going through the mixing process of mixing the first ingredient 11, the second ingredient 12, and the third ingredient 13, and then discharging them.

[0031] As a supplementary explanation regarding the mixing (mixing or blending) of powders in the mixer 21, it generally refers to the general term for the operation of mixing two or more types of raw materials with different properties (substances) in a predetermined ratio under a dry condition or a condition containing a very small amount of liquid (pendular region), and homogenizing them uniformly.

[0032] Next, the selection of the first raw material 11 will be described with reference to FIG. FIG. 2 is a diagram showing the selection of a first ingredient according to one embodiment of the functional coffee and the method for producing functional coffee of the present invention.

[0033] In the present invention, the first instant coffee (instant coffee made from 100% Brazilian Conilon variety) and the second instant coffee (instant coffee made from 100% Vietnamese Robusta variety) are finally selected as the first raw material 11.

[0034] In making the selection, we first began tasting mainly Arabica coffee in line with market preferences. Through repeated tastings and reprocessing of instant coffee into functional foods, it became clear that the acidity of the coffee tended to be more pronounced than in its raw material form, and it was determined that coffee other than Arabica, which has a distinctive acidic taste, was suitable for functional coffee 1. Therefore, while imagining the final taste while taking into account the above-mentioned trends, we decided to use Robusta, which is characterized by its bitter taste, as the main ingredient, while also blending in Colon to add acidity to balance the taste. The first raw material 11 is well-balanced even when it contains the second raw material 12 and when it contains the second raw material 12 and the third raw material 13.

[0035] Below, we will list some of the instant coffees (processing method: freeze-dried) that we tested (we also tested other types of coffee besides those listed here, but we will not list them all). In the table of FIG. 2, A to H indicate the instant coffees A to H that were tested (hereinafter abbreviated as "tested coffees").

[0036] Test Coffee A was a mixture of instant coffee made from 80% Brazilian Arabica and 20% Brazilian Robusta. Test Coffee B was a mixture of instant coffee made from 40% Brazilian Arabica and 60% Brazilian Robusta. In addition, test coffee C was only instant coffee made from 100% Arabica beans from Costa Rica.

[0037] In addition, the test coffee D was only instant coffee made from 100% Arabica beans from Ethiopia. In addition, the test coffee E was only instant coffee made from 100% Arabica beans produced in Tanzania. In addition, test coffee F was a mixture of instant coffee made from 65% Robusta beans produced in Ecuador and 35% Arabica beans produced in Ecuador.

[0038] In addition, the test coffee G was only instant coffee made from 100% Vietnamese Robusta beans. In addition, the test coffee H was only instant coffee made from 100% Brazilian Conilon beans.

[0039] When the test coffees A to H were sampled, the test coffee A alone was rated as ◯ for flavor and × for cost, giving an overall rating of △ (a four-level sensory evaluation was used, with ◎ indicating very good, ◯ indicating good, △ indicating average, and × indicating poor). In addition, the test coffee B alone was rated △ for flavor and △ for cost, giving it an overall △ rating.

[0040] In addition, the test coffee C alone was rated as "good" for flavor and "good" for acidity, giving it an overall rating of "bad." In addition, the test coffee D alone was rated as △ in flavor and × in acidity, giving it an overall rating of ×. In addition, the test coffee E alone was rated as △ in flavor and × in acidity, giving it an overall rating of ×.

[0041] In addition, the test coffee F alone was rated as ◯ for flavor, △ for bitterness, and △ for acidity, giving an overall △ rating. In addition, the test coffee G alone was rated as △ in flavor, ◯ in bitterness, and × in acidity, giving an overall rating of ◯. In addition, the test coffee H alone was rated as having an overall rating of 0, with flavor 0, bitterness 0, and acidity 0.

[0042] The evaluation results for the combinations are shown below. For test coffee F and test coffee G, the overall evaluation result was △, with flavor ◯, bitterness △, and acidity △. In addition, the test coffees F and H were rated as ◯ for flavor, △ for bitterness, and × for acidity, resulting in an overall △ rating.

[0043] Additionally, the test coffees G and H were rated as having an overall excellent result, with flavor good, bitterness good, and acidity good. Ultimately, the combination of verification coffee G and verification coffee H, which had an overall evaluation result of ◎, was selected, and the ratio of verification coffee G to verification coffee H was determined to be 50:50 as a balance.

[0044] Next, the selection of the second raw material 12 will be described with reference to FIG. FIG. 3 is a diagram showing the selection of a second ingredient according to one embodiment of the functional coffee and the method for producing functional coffee of the present invention.

[0045] As shown in FIG. 3, the candidate raw materials for the second raw material 12 were isomaltodextrin, another dietary fiber different from the isomaltodextrin, and, for reference, a combination of raw material A and lactic acid bacteria, a combination of raw material B and lactic acid bacteria, and a combination of raw material C and lactic acid bacteria. The evaluation items were flavor (concerns), sugar absorption function, abdominal fat function, intestinal regulation function, and price advantage, and were rated on a four-point scale, as in Figure 2. In other words, the evaluation was done with ◎ (very good), ◯ (good), △ (average), × (bad).

[0046] The evaluation results for isomaltodextrin were as follows: flavor is no concern, function regarding sugar absorption is good, function regarding belly fat is bad, function regarding intestinal regulation is good, and price advantage is excellent. In contrast, other dietary fibers different from isomaltodextrin were evaluated as having no flavor concerns, a good rating for sugar absorption function, a bad rating for abdominal fat function, a good rating for intestinal regulation function, and a good rating for price advantage. Therefore, when comparing isomaltodextrin with other dietary fibers different from isomaltodextrin, isomaltodextrin is preferable as second raw material 12.

[0047] For reference, when raw materials with functions related to abdominal fat were evaluated, it was found that in the combination of raw material A and lactic acid bacteria, although it also has functions related to abdominal fat, isomaltodextrin is superior in terms of price advantage. In addition, when comparing a combination of B ingredient and lactic acid bacteria with a combination of C ingredient and lactic acid bacteria, it was found that isomaltodextrin was superior in terms of price advantage, although it did have functions related to abdominal fat (there were also concerns about flavor).

[0048] As explained above with reference to Figures 1 to 3, functional coffee 1 has the above-mentioned manufacturing process and raw material composition, so it is delicious with a well-balanced flavor, bitterness, and acidity, and also has enhanced functionality.

[0049] For functional coffee 1, isomaltodextrin can be selected as an ingredient that has little effect on the taste. By selecting isomaltodextrin, the functional coffee 1 can suppress the absorption of dietary fat, suppress the increase in neutral fat, suppress the increase in postprandial blood glucose level, suppress the absorption of dietary sugar, regulate the stomach, and can provide beauty and satiety effects due to its intestinal regulating effect.

[0050] Functional Coffee 1 can be based on the concept of "a delicious taste that you can drink every day." In addition, Functional Coffee 1 is based on Brazilian coffee beans and can be made into a coffee that has a rich, full-bodied mouthfeel and a fruity, vibrant acidity and aroma.

[0051] The functionality of the functional coffee 1 can be easily enjoyed by simply drinking the functional coffee 1 when eating, for example. In addition, Functional Coffee 1 is ideal for people who love to eat but don't like to restrict their diet, as it can help them say goodbye to the daily grind of gaining weight, for example, just by drinking it. In addition, functional coffee 1 makes meals more delicious and allows you to consume isomaltodextrin, a water-soluble dietary fiber, in your daily diet.

[0052] The functional coffee 1 allows the intake of water-soluble dietary fiber from the second ingredient 12 as described above, and also allows the intake of supporting ingredients from the third ingredient 13 (e.g., spore-forming lactic acid bacteria, plant extracts, vitamin premixes). The second ingredient 12 can also improve bowel movements and contribute to the skin.

[0053] The functional coffee 1 can, for example, cut the vicious cycle of dieting. It can cut the vicious cycles (1) to (5) of dieting: (1) gaining weight, (2) stopping dietary restrictions and snacking as a result of gaining weight, (3) stress building up as a result of stopping dietary restrictions and snacking, (4) stress building up which leads to constipation, and (5) constipation which leads to an effect on your skin.

[0054] The above-mentioned vicious cycle (2) can be resolved by taking isomaltodextrin. The above-mentioned vicious cycle (3) can be resolved by drinking functional coffee 1 during coffee time. The above-mentioned vicious cycle (4) can be resolved by taking isomaltodextrin. The above-mentioned vicious cycle (5) can be resolved by taking isomaltodextrin or by using the third ingredient 13 to support beautiful skin. Eliminating the vicious cycles (2) to (5) as described above will ultimately lead to the elimination of the vicious cycle (1).

[0055] Since functional coffee 1 allows the intake of isomaltodextrin, it is expected to have effects of improving bowel movements, reducing diarrhea, and regulating the immune system.

[0056] Although one embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment, and modifications, improvements, etc. within the scope that can achieve the object of the present invention are considered to be included in the present invention. Although the name of this invention is "functional coffee," it may be read as "processed food containing coffee powder."

[0057] In summary, the functional coffee to which the present invention is applicable is sufficient as long as it has the following configuration, and can take a variety of different forms. That is, the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1 ) is A first raw material (e.g., the first raw material 11 in FIG. 1 ) consisting of a powder group of a predetermined size obtained by grinding a first instant coffee of Conilon variety produced in Brazil and a second instant coffee of Robusta variety produced in Vietnam; A second raw material (e.g., the second raw material 12 in FIG. 1 ) obtained by triturating and sieving the isomaltodextrin to which the emulsifier preparation is adsorbed; a third ingredient (e.g., third ingredient 13 in FIG. 1 ) including a first ingredient (e.g., spore-forming lactic acid bacteria as the first ingredient in FIG. 1 ) having at least an intestinal regulation effect, a second ingredient (e.g., a plant extract as the second ingredient in FIG. 1 ) having at least a bitter component, and a third ingredient (e.g., a vitamin premix as the third ingredient in FIG. 1 ) having at least a specific flavor component; It is sufficient if the above-mentioned components are mixed (for example, by the mixer 21 in FIG. 1).

[0058] According to the present invention, it is possible to provide a functional coffee that is delicious with a well-balanced flavor, bitterness, and acidity, and also has improved functionality.

[0059] In addition, according to the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1, etc.), In the first raw material, the design value of the mixing ratio of the first instant coffee and the second instant coffee is 17.733%, respectively. It is preferable.

[0060] In addition, according to the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1, etc.), In the second raw material, the design value of the mixing ratio of the emulsifier preparation is 1.0%, and the design value of the mixing ratio of the isomaltodextrin is 63.333%; It is preferable.

[0061] In addition, according to the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1, etc.), The mesh size of the powder constituting the first raw material is equivalent to 1.5 mm; It is preferable.

[0062] In addition, according to the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1, etc.), The mesh size of the powder constituting the second raw material is 20; It is preferable.

[0063] In addition, according to the functional coffee to which the present invention is applied (for example, functional coffee 1 in FIG. 1, etc.), The mesh size of the powder at the discharge of the mixture is 16. It is preferable.

[0064] The method for producing functional coffee to which the present invention is applied is sufficient as long as it has the following configuration, and can take a variety of different forms. That is, the method for producing functional coffee to which the present invention is applied (for example, a method for producing functional coffee 1 shown in FIG. 1) is as follows: A first raw material consisting of a powder group of a predetermined size obtained by grinding a first instant coffee of Conilon variety produced in Brazil and a second instant coffee of Robusta variety produced in Vietnam; A second raw material obtained by triturating and sieving the isomaltodextrin having the emulsifier preparation adsorbed thereon; a third ingredient including a first ingredient having at least an intestinal regulation effect, a second ingredient having at least a bitter ingredient, and a third ingredient having at least a specific flavor ingredient; It is sufficient that the method includes at least the mixing step (for example, the mixing step in FIG. 1).

[0065] According to the present invention, it is possible to provide a method for producing functional coffee that is delicious with a well-balanced flavor, bitterness, and acidity and has improved functionality. [Explanation of symbols]

[0066] 1···Functional coffee, 11···First ingredient, 12···Second ingredient, 13···Third ingredient, 21···Mixer

Claims

1. A first raw material consisting of a powder group of a predetermined size obtained by grinding a first instant coffee of Conilon variety produced in Brazil and a second instant coffee of Robusta variety produced in Vietnam; A second raw material obtained by triturating and sieving the isomaltodextrin having the emulsifier preparation adsorbed thereon; a third ingredient including a first ingredient having at least an intestinal regulation effect, a second ingredient having at least a bitter ingredient, and a third ingredient having at least a specific flavor ingredient; obtained by mixing Functional coffee.

2. In the first raw material, the design values ​​of the mixing ratios of the first instant coffee and the second instant coffee are each 17.733%. The functional coffee according to claim 1.

3. In the second raw material, the design value of the mixing ratio of the emulsifier preparation is 1.0%, and the design value of the mixing ratio of the isomaltodextrin is 63.333%; The functional coffee according to claim 1.

4. The mesh size of the powder constituting the first raw material is equivalent to 1.5 mm. The functional coffee according to claim 1.

5. The mesh size of the powder constituting the second raw material is 20; The functional coffee according to claim 1.

6. The mixing time is 15 minutes, The mesh size of the powder at the discharge of the mixture is 16. The functional coffee according to claim 1.

7. A first raw material consisting of a powder group of a predetermined size obtained by grinding a first instant coffee of Conilon variety produced in Brazil and a second instant coffee of Robusta variety produced in Vietnam; A second raw material obtained by triturating and sieving the isomaltodextrin having the emulsifier preparation adsorbed thereon; a third ingredient including a first ingredient having at least an intestinal regulation effect, a second ingredient having at least a bitter ingredient, and a third ingredient having at least a specific flavor ingredient; The method includes at least the step of mixing A method for producing functional coffee.

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