Quick understanding of the harm of coffee partners-instant coffee is harmful, and what's worse, coffee partners!

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Have you ever wondered what's in instant coffee that's easy and quick to brew?

How does instant coffee come from?

Instant coffee was invented much earlier than you might think. In 1890, David Strang, a new Zealand man, invented and patented the earliest instant coffee.

It was modified in 1901 by Kato Satori, a Japanese scientist working in Chicago.

George Washington (no relation to the Founding Fathers) invented the technology for mass production of instant coffee and brought it to market in 1910.

George Washington's Instant Coffee

But the real development of modern instant coffee technology came in 1938, when the Brazilian government, in cooperation with Nestle, developed a more advanced spray-drying method for instant coffee production in response to the coffee bean surplus problem.

The concrete method is to evaporate the water in the coffee bean extract with hot steam, leaving a dry extract, which can be quickly dissolved in hot water, and occupies less space and volume during storage and transportation, and is more resistant to storage.

Therefore, it is popular in the mass market.

The earliest widespread use of Nescafe instant coffee was on the battlefield of World War II, when Allied soldiers used instant coffee as a daily drink, both convenient and refreshing, and made instant coffee available to the world.–

Where is instant coffee?

First of all, the raw materials used to produce instant coffee are mainly relatively "low-end" Robusta coffee beans (because of their bitter taste and high caffeine content), and only the diseased, broken, and deformed rejected beans are used to produce instant coffee.

Of course, in recent years there have also been some "fine instant" coffee, which we will mention later, but the overall situation has not changed, and instant coffee is still produced from the lowest quality coffee beans.

Secondly, the degree of roasting of coffee beans used to produce instant coffee is often insufficient, staying at a relatively early stage, and the aroma cannot be fully exerted.

Finally, when extracted with high temperature steam, most of the aroma substances in coffee disappear, and most manufacturers add essences to compensate for the lost aroma during extraction, concentration or drying.

Therefore, instant coffee is about equal to artificially extracted bitter spices, the nutrients of natural coffee beans are basically destroyed, and there is no natural aroma and mellow taste.

- Even worse is "coffee mate"!

Instant coffee itself is almost junk food, but even worse is the so-called coffee mate.

These include all kinds of "three-in-one" instant coffees, which mix sugar and coffee mate in instant coffee.

Nestle's Coffee Mate Ingredients List

The common Nestle 2+1 instant coffee ingredient list coffee mate, also known as "creamer", the main ingredients are hydrogenated vegetable oil, corn syrup, casein, spices, food coloring, etc., the role is to increase the milk flavor in food, instead of pure dairy products to reduce costs.

Hydrogenated vegetable oil, which is intended to reduce the unsaturation of vegetable oil, so that it can maintain a solid form conducive to production and processing,

However, due to the high temperature and high pressure conditions required in production, a large part of the unhydrogenated vegetable oil has changed from a natural cis structure to a trans structure and has become a trans fatty acid.

The dangers of trans fatty acids include:

① inhibition of growth and development, easy to make fetuses and children suffer from essential fatty acid deficiency.

② induce cardiovascular disease, it will increase the content of low density lipoprotein in the blood, reduce the content of high density lipoprotein.

3. It is easy to cause fat accumulation and lead to obesity.

④ It induces the expression of proto-oncogenes, leading to cancer.

Among them, especially for cardiovascular harm is very large, intake of trans fatty acids people suffering from coronary heart disease or obesity is much more likely than the general population.

A special reminder that many businesses consciously avoid "trans fatty acids" and label them with other ingredients.

At present, all ingredients such as hydrogenated vegetable oil (including hydrogenated palm oil, etc.), refined vegetable oil (including refined palm oil, etc.), shortening, refined shortening, cocoa butter, vegetable butter, margarine, vegetable fat powder and other words are undoubtedly containing trans fatty acids.

Yesterday I went to the supermarket to investigate, currently common on the market "three-in-one" instant coffee and bottled coffee drinks, 100% added to the plant fat powder, not listed here. I also found the following situation.

Don't believe in white coffee.

In recent years, due to the rise of online shopping, many Southeast Asian brands of coffee with its low price, sweet taste, quickly occupied the domestic market, one of the best is the so-called "Malaysian white coffee", common brands are "old street","Yichang old street","Ipoh" and so on. In addition, Vietnam's "G7 coffee" is also very popular.

Many people think white coffee tastes sweet and mellow, and manufacturers also take the opportunity to advertise that white coffee tastes better than black coffee, and there are advantages such as no fire.

In fact, this is definitely a kind of excessive propaganda and whitewashing.

According to the legend of the residents of Ipoh, Malaysia, a tin miner surnamed Wu from China developed this coffee in the 19th century.

Coffee beans fried with a small amount of margarine and sugar are lighter in color than those fried by other methods, so they are called white coffee.

Why fry coffee beans with vegetable oil and sugar?

This is mainly because the coffee beans traditionally grown in Southeast Asia are Robusta species, which are more bitter and sour than Arabica species, and the caffeine content is twice as high. The direct drinking taste is not good. For a long time, they have existed as a blend with Arabica, and the price is relatively low. Local people in order to improve the taste, just think of using cheap margarine and sugar to fry.

The use of margarine high temperature repeated frying, the actual effect and hydrogenated vegetable oil is the same, coupled with sugar, can be said that white coffee from the beginning is a primitive process of "three-in-one coffee." And we can buy instant white coffee on the market, in order to taste different from ordinary instant coffee, deliberately add more amount of plant fat powder and sugar, more harm to the body!–

Is there any healthy instant coffee?

First of all, it is recommended that you still choose natural coffee beans for brewing. In fact, simple hand-brewed coffee tastes very good and is easy to operate.

But that's another topic, and next time I'm going to talk about it, and today we're going to talk about instant coffee. As I mentioned earlier, there are currently some "fine instant coffees" available.

Common brands include Davidoff, Maxim, ucc and Nestle Gold.

Nestle Gold is different from traditional instant coffee. These fine instant coffees no longer use high temperature extraction methods, but use low temperature to remove moisture, which is what we often call "freeze-drying" method, which can better maintain the aroma of coffee itself. There is no need to add spices.

With such instant coffee, plus pure milk or milk powder, condensed milk, etc., you can drink healthy and delicious coffee. (Of course, it can't be compared with hand-brewed coffee)

28 items of 3-in-1, 2-in-1 and filter-hanging ground coffee products were collected for analysis and comparison, and discussed from the perspective of food nutrition and coffee quality, and the following five reminders were proposed.

1。What you think is diet coffee is actually high fat.

Each person's daily intake of calories from fat should only account for 10- 20% of total calories, and no more than 30% at most.

When a product's fat calorie ratio exceeds 30%, it enters the dangerous range of "high fat," Liu Qinyu, assistant professor of nutrition science at Fu Jen University, warned.

Whether it's three-in-one or two-in-one coffee, the fat content ratio is almost always too high.

Based on the nutritional labeling data of commercially available three-in-one coffees, the fat calorie ratio of real pot mantelin and benasone classic mantelin exceeds 30%.

Even more surprising is that behind the "sugar free" two-in-one coffee, in fact hidden behind the "high fat" truth.

You may think that sugar-free two-in-one coffee is healthier, but the numbers can speak, the fat calories of two-in-one coffee are all more than 30%, and even the fat calories of the classic sugar-free two-in-one and UCC charcoal two-in-one are more than 50%.

The type of coffee you drink determines how much fat you eat, compared to filter ground coffee, which has almost zero fat.

2。Convenient 3-in-1, 2-in-1 with 60- 80% creamer and sugar

Creamer, sugar, coffee beans all have carbohydrates. Comparing carbohydrate content (sugar density), it was found that the carbohydrate ratio of three-in-one and two-in-one was 6- 8 times different from that of filter coffee. The difference was sugar and creamer.

For example, filter coffee has a sugar density of 0.1, which means that only 1 gram of a 10-gram packet of coffee powder is carbohydrates, and it comes from the coffee itself.

But three-in-one, two-in-one coffee is completely different, three-in-one coffee sugar density as high as 0.7--0.8, that is to say, in a 20-gram three-in-one coffee, there are 12--16 grams of carbohydrates, and mostly from sugar and creamer, almost like sugary drinks in general.

Although the two-in-one coffee has no added sugar, the creamer also has carbohydrates, so the sugar density is slightly lower than that of the three-in-one, but it is also around 0.6. Only the UCC charcoal two-in-one is lower (sugar density 0.4).

If you do not calculate the difference in weight, the brand of three-in-one coffee single package of calories up to 1.6 times;

If compared to filter coffee, the calorie difference is more than 20 times. Take UCC original flavor comprehensive convenience coffee (filter hanging type) as an example, the heat is only 4 calories, but UCC selected comprehensive three-in-one heat 78.6 calories, a difference of 20 times;

Seattle's Pinnacle Mentenin and Benasson Classic Mentenin both exceed 90 calories, a 23-fold difference.

Calorie density is the number of calories per gram of food. If the density exceeds 4, it is a high-calorie food.

The survey found that:

The calorie density of each brand of three-in-one coffee exceeds the standard.

The number of two-in-one coffee is polarized. The calorie density of UCC and Benasson sugar-free two-in-one is indeed lower, which is 3.8 and 3.2 respectively, but the calorie density of Nestle and Brown two-in-one is higher than 5.

The calorie density of filter coffee varies from 0.4 to-0.6.

The data analysis process also found that some brands of calorie labels and according to the actual calculation of the three major nutrients have differences, Liu Qinyu bluntly said,"How to let consumers know what coffee contains?!"

3。Unable to verify coffee quality and content

In fact, instant coffee powder, whether three-in-one or two-in-one, has the disadvantage of insufficient aroma at the beginning.

"The most important thing about drinking coffee is aroma, but the aroma will be destroyed during the freeze-drying process of instant coffee, leaving only a bitter taste," said Zhuang Hongzhang, who won the 2010 Asian Coffee Masters Competition and is currently the assistant manager of Mann Coffee.

Both Zhuang and Wang suspect that the beans used to make three-in-one and two-in-one coffee may be the lowest-quality beans, because it is difficult for low-priced coffee to have both quality in terms of price.

Wang Yuwen estimated that the factory price was a quarter of the retail price. Assuming that a pack of three-in-one was 12 yuan, the factory price was 3 yuan. Deducting the package, there was 1 yuan, sugar, creamer and profit. Coffee was only about 5 cents.

But making a 120cc cup of ground coffee costs 7- 10g of beans, and a pound (454g) of beans makes 45 cups of coffee. If a pound of beans costs 400 yuan, a cup of coffee costs 9 yuan.

So it's the ratio of $9 to $5 coffee, in other words, the cost of ground coffee is 18 times that of three-in-one.

And wait until ground into powder and mixed with sugar, creamer after the three-in-one coffee more people can not judge the quality of coffee.

Would it be better if I chose to use Arabica beans in a three-in-one?

That's not necessarily true. Wang Yu-wen explains that variety does not guarantee quality, because quality is also related to collection techniques and quality control.

Zhuang Hongzhang reminded that Arabica can certainly be selected, but it is impossible to confirm whether its content is 100% or 5- 10%.

How to judge the amount of coffee?

According to the Food Hygiene Management Law, when there are two or more kinds of food contents, they should be labeled from high to low according to their content. Therefore, the most used amount is ranked first and the least used is placed last.

Analysis of the contents of each brand three-in-one, two-in-one, either "creamer, sugar, coffee" or "sugar, creamer, coffee", only Seattle instant latte and mocha special blend three-in-one coffee ingredients ranked first.

Two-in-one coffee is mainly composed of UCC charcoal roasted two-in-one and mocha sugar-free latte, and the rest are "cream, instant coffee".

four. In addition to cream and sugar, there are starch and spices.

Liu Qinyu points out that the biggest problem with three-in-one coffee is cream.

Most of the ingredients of three-in-one coffee are cream, granulated sugar and instant coffee, which appear to be simple, but in fact cream contains artificial additives such as glucose syrup, hydrogenated vegetable oil, casein sodium, stabilizer, emulsifier and anti-caking agent.

In addition to the complex ingredients of cream, in fact, "three-in-one" coffee is "six in one" or even "seven in one".

Because some products add pigments, spices, salt, etc., and some add starch additives such as maltodextrin and dextrin fiber to increase the consistency of coffee, Liu Qinyu said.

Among them, Benazon classic Mantenin's sugar-free two-in-one coffee, but also added the sweetener ─ maltol.

In the plasticizer incident, all kinds of syrup and emulsifiers are artificial additives that make people smell and change color.

There are also disputes about health hazards in some sugar substitutes. If you want to eat real food, you'd better stay away from artificial additives.

five. How to make a good cup of coffee by yourself?

When we really don't have time and want to make three-in-one and two-in-one coffee simply and quickly, is there a smarter and healthier way to drink it? "No!" The experts said categorically.

"We don't drink it and we don't dare to drink it. after drinking ground coffee, we can't go back when we know it's good," Wang Yu-wen sighs.

Zhuang Hongzhang has stopped touching three-in-one since he came into contact with ground coffee.

Wang Yuwen hasn't had a three-in-one drink in nearly 20 years, and at most he takes a filter-style coffee bag with him when he goes abroad.

If you want to make your own coffee, coffee experts suggest you master the following three points.

1 choose the filter-hanging ground coffee with simple ingredients.

Wang Yuwen suggests that filter coffee is a convenient choice for people who don't have the time and equipment to make coffee.

But it is best to buy the earbags made by the coffee shop, because compared with the big food companies, the coffee shop has a smaller market and less inventory, and the coffee powder will be relatively fresh, and you can check the powder for abnormal shape and smell fuel consumption before drinking it.

(2) the smart filter cup uses the follicle principle, which saves time and does not need to practice the technique.

Zhuang Hongzhang uses a smart filter cup when he has no time to make coffee slowly, similar to the traditional coffee filter cup but with a tenon at the bottom of the cup. Just put the filter paper on the cup, pour in the coffee powder, rinse hot water and stir for 1 minute. Put the filter cup on the mug, and the card tenon buckle begins to drip and filter. Before and after 5 minutes, you can make 2mur4-person coffee.

For those who are not used to black coffee, it is recommended to choose good sugar and milk and add it appropriately.

Wang Yuwen suggested that the use of fine rock candy would not affect the original taste of coffee, while Zhuang Hongzhang preferred to use cotton candy.

"with fructose, the taste can be pure but the aroma is suppressed; with granulated sugar, the taste of coffee can rise; and marshmallow can connect coffee and milk beautifully." As for milk, fresh milk is the first choice.

If you want to be healthier, Liu Qinyu suggests adding low-fat fresh milk. She will make a cup of filter-hanging coffee every morning, about 1 cup of coffee with her husband, and then add 4 cups of low-fat fresh milk or sugar-free soy milk.

If none of the above methods are suitable for you, and you still want to buy three-in-one or two-in-one instant coffee, it is recommended to check whether coffee is listed first on the food label on the package, and make sure there are no additives other than cream and sugar.

Comparison of two raw materials: zero fat milk V.S casein

Three-in-one coffee with zero fat milk

Instant coffee, granulated sugar, cream containing zero fat milk (syrup, vegetable hydrogenated oil, zero fat milk, potassium dihydrogen phosphate, milk protein concentrate)

Three-in-one coffee with casein

Instant coffee, granulated sugar, vegetable cream (syrup, vegetable hydrogenated oil, natural casein (milk), potassium dihydrogen phosphate, emulsifier)

* three-in-one coffee with zero-fat milk is added with concentrated milk protein powder to replace milk protein (casein).

In the three-in-one coffee with casein, emulsifier is added instead based on the fact that casein is not soluble in water. In other words, use other additives to replace sodium.

In short, coffee lovers, for the sake of your health, be sure to abandon all kinds of cheap instant coffee on the market, be sure to drink it, just drink something good--