JP2012196154A - Herb liquid and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a herb liquid which reproduces an original flavor, namely a smell and taste, of the herb, prepares a herb beverage simply and at a low cost, and is added to any beverage and food, and to provide a method for producing the herb liquid.SOLUTION: The method for producing the herb liquid includes the step of sealing water and the herb in a container to be subjected to hot press extraction.

Description

  The present invention relates to an herbal liquid that can be easily prepared as an herbal beverage and can be added to any beverage or food, and a method for producing the same.

  Herb drinks are generally obtained by placing fresh or dried herb leaves immediately before drinking in a pot and pouring hot water.

  However, since the leaves are solid, the dispersibility is not good and the extraction efficiency is poor. On the other hand, if the leaves are pulverized in advance, the extraction efficiency may be improved and the required amount of leaves may be reduced, but separation of the extraction residue becomes difficult and difficult to drink. In addition, since the amount of leaf used is difficult to keep constant each time, there is a problem that it is difficult to always obtain herbal drinks of the same quality.

  As what can solve said problem, what put the dry herb leaf of a fixed weight in the bag etc. which consist of a nonwoven fabric is marketed. However, the herb leaves in such a form are easily deteriorated and the flavor of the resulting herbal beverage is also impaired over time, so that it is not always satisfactory.

  As a method that can solve the above-mentioned problems, Patent Document 1 discloses a method for producing a plant extract excellent in flavor that can be made into a beverage by diluting with water or the like. In this method, a plant raw material and water are mixed and subjected to a heat treatment, followed by cooling, followed by extraction with the action of an enzyme.

JP 2010-63382 A

  As described above, conventionally, there has been known a method for producing a plant extract that can be easily made into a beverage simply by diluting and is excellent in flavor.

  However, the method of Patent Document 1 requires an enzyme and thus increases the production cost. Further, since the enzyme reaction is carried out under a narrow optimum condition, it is necessary to strictly control the reaction conditions, and further the reaction. There is a problem that a processing step for inactivating the enzyme must be performed after completion.

  Therefore, the present invention is capable of reproducing the original flavor of the herb, that is, the scent and taste, can be prepared easily and at low cost, and can be added to any beverage or food, and its production It aims to provide a method.

  The inventors of the present invention have made extensive studies to solve the above problems. As a result, we found that the herb liquid obtained using water as an extraction solvent and heating under pressure has the natural flavor of herbs and can be adapted to any beverage or food. The present invention has been completed.

  The method for producing an herbal liquid according to the present invention includes a step of sealing water and herbs in a container, followed by heating and pressure extraction.

  In the method of the present invention, it is preferable that the internal volume of the container for sealing water and herbs is 1.01 to 4 times the volume of water. If the said ratio is 1.01 times or more, it will not be difficult to enclose water and herbs. On the other hand, if the said ratio is 4 times or less, it becomes possible to suppress the aromatic component volatilized in the air from the obtained herbal liquid to the minimum.

  The pressure during extraction in the method of the present invention is preferably 0.01 MPa or more and 10 MPa or less in terms of gauge pressure. If the said pressure is 0.01 Mpa or more, the flavor which an herb has can be extracted more reliably. On the other hand, if the pressure is too high, the fragrance tends to be lost, and astringency may occur, and it is not economically preferable. Therefore, the pressure is preferably 10 MPa or less.

  The extraction temperature in the method of the present invention is preferably 40 ° C. or higher and 100 ° C. or lower. If the said temperature is 40 degreeC or more, sufficient extraction efficiency can be obtained. On the other hand, if the temperature is too high, unfavorable flavors such as astringency and oxidation odor may be extracted, and this is not economically preferable. Therefore, the temperature is preferably 100 ° C. or lower.

  In the method of the present invention, an embodiment using two or more herbs is also suitable. Of course, according to the method of the present invention, even when only one kind of herb is used, the preferred flavor of the herb can be well extracted while the odor and the like can be suppressed, but each herb can be used by using two or more kinds of herbs. There is a possibility that a herb liquid exhibiting a unique flavor can be produced by extracting a preferred flavor of the above.

  The herbal liquid according to the present invention is produced by the above-described method of the present invention, has a natural herb flavor and does not have an unfavorable flavor such as an oxidative odor, and is water or other beverage. Herb beverages and herbal flavored beverages can be prepared by adding them to foods, and the flavor of herbs can be given to foods by adding them to foods.

  The herbal liquid according to the present invention is convenient to carry as long as it is hermetically sealed, and can be added to water, other beverages, foods, etc. even outdoors, and herbs can be added to beverages, foods, etc. It is possible to impart a flavor.

  The food and beverage according to the present invention are characterized by containing the herbal liquid according to the present invention, and do not exhibit an unfavorable flavor such as an oxidative odor, while having the original flavor of the herb.

  Since the herbal liquid according to the present invention has a natural herb flavor and does not have an unfavorable flavor such as an oxidative odor, it is easily made into a herbal drink by diluting with cold water or warm water. Can do. Further, by adding to other beverages and foods, it becomes possible to impart a good herbal flavor. Therefore, the present invention is very useful as an additive component of a beverage, a food ingredient such as ice cream, dressing, bread and sauce, and a flavor component of a seasoning.

  The method for producing an herbal liquid according to the present invention includes a step of sealing water and herbs in a container, followed by heating and pressure extraction.

  In the present invention, herbs are used as raw materials. In the present invention, herbs are specific parts such as flowers, stems, leaves, seeds, roots, a plurality of these parts, or those having a unique scent, and are used for spices, food ingredients, beverage ingredients, medicines, etc. It shall be said to be a useful plant.

  As herbs used in the present invention, for example, Ibright, artichoke, anise hyssop, alkane, aloe, angelica, italian parsley, dog mint, echinacea, elcampa, elder, olive, organo, chamomile, curry plant, burrow, catnip, Cat mint, caraway, watercress, clover red, laurel, capers, common mallow, coriander, comfrey, salad barnet, saffron, saffron, hawthorn, salamander, santorina, sunflower, perilla, jasmine, stevia, sage, Savory, dandelion, cented geranium, st jones wort, soap wort, sorel, thyme, tarragon, tansy, dandelion, chicory, Give, Cherville, Dill, Passiflora, Tribulus terrestris, Nastachium, Feverfew, Nigella mugwort, Nigella, Leek, Basil, Hearts, Hibiscus, Parsley, Valerian, Heath, Hyssop, Fritillary, Flux, Bergamot, Hoahoma , Marjoram, marigold, mint, yarrow, eucalyptus, raspberry, lavender, ramsyear, linden, roux, rhubarb, ladies mantle, lemongrass, lemon verbena, lemon balm, lemon myrtle, rose, rosemary, rose hip, laurel, rocket, lobe And wild strawberry. The herbs used in the present invention include those used as so-called “tea”. For example, teas such as green tea, wheat, wheat, oats, brown rice, buckwheat, soybeans, perilla, ume, humps, black beans.

  The herb as a raw material can be used in a raw state before drying, but is preferably dried in a normal manner because of higher extraction efficiency. Moreover, you may shred or grind | pulverize (powder) from the problem of extraction efficiency. The method of chopping or grinding is not particularly limited, and a known method using scissors, a food processor, a cutter mixer, a mill, a mortar, or the like can be applied.

  Moreover, the herb which is a raw material may have been subjected to a pretreatment such as a heat treatment for inactivating an enzyme causing fermentation after wet grinding. For example, in the case of teas, fresh tea leaves, dried crude tea after heating with steam, sencha selected from raw tea leaves, bancha, gyokuro tea, powdered powdered tea, strong heat-treated hojicha, fermentation or semi-fermented Oolong tea, black tea, etc., may be used.

  Although the herb used by this invention may be only 1 type, the aspect using 2 or more types of herbs is also suitable. By using two or more kinds of herbs, there is a possibility that a preferable flavor of each herb can be extracted and a herbal liquid exhibiting a unique flavor can be produced. In addition, it is also possible to use a plurality of herbal liquids manufactured using one kind of herb and mix them in a desired ratio.

  The water used in the present invention is not particularly limited as long as it is suitable for drinking and eating. For example, hard water, soft water, mineral water, tap water, well water, distilled water, purified water, pure water, ultrapure water, or the like can be used. Preferably, commercially available mineral water or the like can be used.

  The amount of water used may be adjusted as appropriate according to the type of herb, etc., but can generally be about 5 to 30 times the weight of the herb. If the said ratio is 5 mass times or more, it will become possible to extract the flavor which an herb has more reliably. On the other hand, if the ratio is too large, the concentration of the herbal liquid obtained may be too low, and the ratio is preferably 30 times by mass or less.

  In the method of the present invention, water and herbs are sealed in a container and then heated and pressurized for extraction. By heating and pressurizing extraction in a sealed state, it becomes possible to efficiently extract volatile aromatic components that are scattered by extraction with hot water in a normal open system, and it is possible to obtain a good herbal liquid with excellent flavor it can.

  As a container for extraction, a container used for a final product (hereinafter referred to as “product container”) may be used. Moreover, you may transfer to a product container after heating pressurization extraction using a pot, a pan, etc. which can be sealed.

  Examples of the product container include glass containers; plastic containers made of polyethylene, polyethylene terephthalate, polypropylene, and the like. The container may be laminated or vapor-deposited with metal or ceramic.

  The shape of the container is not particularly limited, and may be, for example, a bag shape such as a flat bag or a standing bag; a cylindrical shape such as a cylindrical shape; a box shape. More specifically, it is not particularly limited as long as herb and water as raw materials can be hermetically sealed, but it is suitable for carrying and carrying, sanitary problems, small amount filling, aseptic filling, sterilization after filling A container that can be treated is preferable, and a bag-type container such as a portion-type container or a small bag can be used particularly preferably.

  As the container, a suitable one can be freely selected and used according to the use conditions such as the type of contents to be filled, the presence or absence of heat treatment after filling, or the distribution form. These containers can suppress browning due to light by making them opaque.

  The internal volume of the container used is preferably 1.01 to 4 times the volume of water used for extraction from the viewpoint of extraction efficiency and the like. Specifically, if the ratio is 1.01 times or more, there is no difficulty in enclosing water and herbs. On the other hand, if the said ratio is 4 times or less, it becomes possible to suppress the aromatic component volatilized in the air from the obtained herbal liquid to the minimum. The ratio is more preferably 1.05 times or more, further preferably 1.1 times or more, more preferably 2 times or less, and still more preferably 1.5 times or less. In addition, since the volume of the herb is sufficiently smaller than the volume of water, the volume of the herb is ignored in the regulation of the inner volume of the container. In addition, depending on the container, the inner volume may be reduced by deformation due to the pressurization at the time of extraction.

  In the method of the present invention, the extraction operation is performed by heating under pressure in a state where a container containing water and raw material herbs is sealed.

  What is necessary is just to select the sealing method of a container suitably with the container to be used. For example, when a plastic container is used, after water and herbs are inserted, the container may be sealed with a heat seal or the like. At this time, in order to remove oxygen in the head space, an inert gas such as nitrogen gas may be filled.

  The extraction temperature is preferably 30 ° C. or higher and 180 ° C. or lower. If it is 30 ° C. or higher, flavor components can be extracted more reliably, while if the temperature is too high, extraction efficiency is good, but unfavorable flavors such as astringency and oxidized odor may be extracted. The extraction temperature is preferably 180 ° C. or lower. As extraction temperature, 40 degreeC or more is more preferable, 50 degreeC or more is more preferable, 100 degreeC or less is more preferable, 80 degreeC or less is further more preferable, and 70 degreeC or less is especially preferable. In particular, when the temperature is 50 ° C. or more and 70 ° C. or less, an excellent flavor herb extract can be obtained efficiently.

  The pressure during extraction in the method of the present invention is preferably 0.01 MPa or more and 10 MPa or less in terms of gauge pressure. If the said pressure is 0.01 Mpa or more, the flavor which an herb has can be extracted more reliably. On the other hand, if the pressure is too high, the fragrance tends to be lost, and astringency may occur, and it is not economically preferable. Therefore, the pressure is preferably 10 MPa or less. The pressure is more preferably 0.1 MPa or more, more preferably 5 MPa or less, further preferably 2 MPa or less, and particularly preferably 1 MPa or less.

  In addition, what is necessary is just to select a pressurization means suitably according to the container, apparatus, etc. to be used. For example, when a deformable container such as a film is used, it may be pressurized by an external pressure. On the other hand, when a non-deformable container such as glass is used, it may be pressurized by sealing nitrogen gas or the like.

  The extraction time depends on the type, form, temperature, etc. of the herb, but can usually be about 1 minute to 60 minutes. If it is 1 minute or more, the active ingredient of herbs, such as a flavor component, can be extracted more reliably. On the other hand, if the extraction time is too long, unfavorable flavors such as astringency and oxidation odor may be extracted, so 60 minutes or less is preferable. The extraction time is preferably 3 minutes or longer, more preferably 5 minutes or longer, more preferably 30 minutes or shorter, and further preferably 15 minutes or shorter.

  Specific heating and pressure extraction can be performed by a high-temperature and high-pressure cooking sterilizer or an autoclave that is generally used in the food industry.

  The herbal liquid obtained by the warming and pressure extraction may be used as it is, but from the viewpoint of convenience, solid-liquid separation is preferably performed. As means for solid-liquid separation, for example, known means such as centrifugation, filter press, screw press and the like can be used.

  The transition from the heating and pressure extraction process to the solid-liquid separation process is preferably performed in a continuous closed system or in a non-sealed state as short as possible in order to suppress scattering of volatile aromatic components. .

  The herbal liquid obtained by the method of the present invention is a concentrated liquid from which the preferred flavor of the herb is extracted. The herbal liquid is preferably stored in a sealed state so that volatile flavor components are not diffused.

  Since the herbal liquid according to the present invention is extracted using water as a solvent, there is an advantage that the application range is wide when applied to beverages and foods.

  When using the herb liquid which concerns on this invention as a drink, for example, it is preferable to dilute with other drinks, such as cold water, warm water, alcoholic drinks, and carbonated drinks. The ratio in the case of dilution may be appropriately adjusted according to the concentration of the herb liquid, the type of herb used, the type of water or beverage to be diluted, etc. . The ratio is more preferably 3 times or more, further preferably 5 times or more, more preferably 40 times or less, and still more preferably 20 times or less.

  When the herbal liquid according to the present invention is applied to foods, it can be used as a seasoning or sauce having herbal flavor, or it can be mixed with edible oil and used as a dressing. Further, a flavoring agent having a herbal flavor can be obtained. In that case, what is necessary is just to mix directly with a foodstuff. For example, it can be mixed with frozen desserts such as ice cream and sherbet; staple foods such as bread and rice; liquors such as shochu and cocktails; soft drinks such as tea and carbonated drinks.

  The herbal liquid according to the present invention is applicable to beverages and foods as described above, but can also be used as a fragrance for cosmetics and quasi drugs. The cosmetic is not particularly limited, but can be used for lotions, lotions, creams, soaps and the like. Besides adding at the time of manufacture, it is also possible to add it immediately before use. Quasi-drugs when used as quasi-drugs refer to quasi-drugs stipulated in the Pharmaceutical Affairs Law, particularly nutritional tonic, physical fatigue, decreased physical fitness after illness, loss of appetite, malnutrition, and fever Oral preparations (extracts, elixirs, syrups, tinctures, limonades and other liquids) described or described as nutritional supplements / frail constitutions such as sexually transmitted diseases, prepartum and postpartum.

  The herbal liquid according to the present invention can be used in combination with other components as necessary. Examples of other ingredients include various food additives selected from known additives such as flavors, sweeteners, colorants, thickeners, emulsifiers, preservatives, antioxidants, stabilizers, and anti-aggregation agents. Can be mentioned. Examples of the fragrances include food fragrances, cosmetic fragrances, and fragrance fragrances, preferably food fragrances.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited by the following examples, but may be appropriately modified within a range that can meet the purpose described above and below. Of course, it is possible to implement them, and they are all included in the technical scope of the present invention.

Example 1
5 g of commercially available herbal tea leaves (made by Kodera Herb Garden Co., Ltd., product name “Odayaka Tea”) consisting of chamomile, lemongrass, lemon balm, lemon verbena and linden, and commercial mineral water (manufactured by House Foods Co., Ltd., product name “Rokkono” 100 g of delicious water ") was placed in a retort pouch with an internal volume of 120 mL. The end of the retort pouch is heat-sealed to such an extent that its internal volume is not impaired, and is used at 80 ° C. and atmospheric pressure + 0.2 MPa using a high-temperature and high-pressure cooking sterilizer (Hisaka Seisakusho, RCS-40RTGN type). Under pressure for 15 minutes. After pressure extraction, the solid part was removed using a centrifuge (manufactured by Hitachi Koki Co., Ltd., himac CR21GII type) to obtain an aqueous layer part. The obtained aqueous layer was filtered with a filter paper (Advantech Toyo Co., Ltd., No. 2) to obtain a concentrated herbal liquid.

  Each 18 mL of the obtained concentrated herbal liquid was aseptically filled into an opaque portion having a volume of 20 mL to obtain a concentrated herbal liquid in a container.

  Furthermore, the herb beverage was easily obtained by opening the container-packed concentrated herbal liquid and diluting with 10 times the amount of water.

Comparative Example 1
5 g of commercially available herbal tea leaves used in Example 1 and 100 g of commercially available mineral water were put into a kettle and extracted at 80 ° C. for 15 minutes under normal pressure in an open system. Subsequently, the herb drink was obtained by filtering.

Test example 1 Sensory test Sensory evaluation was performed about the flavor of the herb drink obtained in Example 1 and Comparative Example 1.
Panelists of 10 men and women aged 28 to 52 were allowed to drink about 15 mL each of the herbal beverages obtained in Example 1 and Comparative Example 1 and evaluated the flavor. While drinking each beverage, the mouth was rinsed with water and the mouth was washed. The evaluation was performed based on whether the flavor of the herb beverage of Example 1 was superior to the flavor of the herb beverage of Comparative Example 1. The results are shown in Table 1.

  In addition, in the said result, compared with the comparative example 1 about the herb drink of Example 1 which concerns on this invention in more detail, it evaluated that all exhibited the flavor of the fresh tea. Moreover, about the herb drink of Comparative Example 1, 9 out of 10 people evaluated that “there is an oxidative odor”, while 6 people about the herb drink of Example 1 “feel a slight odor”. Although evaluated, four persons evaluated that "there is no oxidation odor".

Example 2
The concentrated herb liquid in a container obtained in Example 1 was stored at an illuminance of 1000 Lx and 25 ° C. for 2 months. Further, a herb beverage was obtained by diluting the concentrated herb liquid in a container after storage with 10 times the amount of water in the same manner as in Example 1.

  The concentrated herbal liquid after the above storage was observed, but no change was seen in its taste and flavor. In addition, the herb drink obtained above was evaluated by 10 panelists in the same manner as in Test Example 1, but no change in flavor was observed.

Example 3
15 g of commercially available herbal tea leaves (made by Kodera Herb Garden Co., Ltd., product name “Hot Hiikiki”) consisting of lemongrass, linden, lemon verbena and mint, and commercially available mineral water (made by House Foods Co., Ltd., product name “Delicious Rokko” 300 g of water ”was put into a pressure resistant container (made by pressure resistant glass industry, TPR-1 type) having an internal volume of 500 mL. Nitrogen gas was sealed in the pressure vessel, and the internal pressure was adjusted to atmospheric pressure + 0.2 MPa. The contents were extracted under pressure at 100 ° C. for 10 minutes while stirring. After pressure extraction, the solid part was removed using a centrifuge (manufactured by Hitachi Koki Co., Ltd., himac CR21GII type) to obtain an aqueous layer part. The obtained aqueous layer was filtered through filter paper (No. 2 manufactured by Advantech Toyo Co., Ltd.) to obtain a concentrated herbal liquid.

  Moreover, the herb drink was obtained from the obtained concentrated herbal liquid in the same manner as in Example 1 above. The obtained herbal beverage had a good flavor. Moreover, the herb drink which has a further favorable flavor was able to be obtained easily by adjusting taste with lemon juice or honey according to liking.

Example 4
By diluting the concentrated herbal liquid obtained in Example 3 with 7 times the amount of cold water and 3 times the amount of a commercially available liqueur beverage (manufactured by Soba Sake Co., Ltd., product name “freezing 21 °”), an alcohol-containing herb beverage is obtained. Obtained. The obtained alcohol-containing herb beverage was an alcoholic beverage having a very good flavor.

Example 5
Cap of 500ml in volume with 22g of commercially available herb tea leaves (manufactured by Kodera Herb Garden Co., Ltd., product name "Hot Hitiki") and 440g of commercially available mineral water (manufactured by House Foods Co., Ltd., product name "Delicious water from Rokko") It was put in a centrifuge tube (manufactured by Hitachi Koki Co., Ltd., model 500-PA). After the cap was closed and sealed, it was subjected to pressure extraction for 10 minutes under a pressure of 100 ° C. and atmospheric pressure + 0.2 MPa using a high-temperature and high-pressure cooking sterilizer (manufactured by Hisaka Seisakusho, RCS-40RTGN type). After the pressure extraction, solid-liquid separation was performed using a centrifuge (manufactured by Hitachi Koki Co., Ltd., himac CR21GII type) while maintaining a sealed state. After solid-liquid separation, the solid part was removed to obtain a concentrated herbal liquid. The concentrated herbal liquid obtained was diluted with 10 times the amount of cold water to obtain an herbal beverage. Both the concentrated herbal liquid and the herbal beverage obtained had a very good flavor.

Example 6 Herb ice cream 3 egg yolks and 45 g of granulated sugar were mixed together, and 100 mL of milk was further added and mixed. After that, it was stirred over a low heat to prevent boiling. When a little tromomi appeared, it was removed from the fire before the eggs hardened and cooled with ice water. To this was added 5 mL of the concentrated herbal liquid obtained in Example 3 above. Separately, 100 mL of fresh cream was put into a bowl, whisked into octets while being applied to ice water, and the above mixture was mixed little by little while stirring this. The obtained material was wrapped in wrap and cooled at −4 ° C. for 2 hours using a refrigerator (Hoshizaki Electric Co., Ltd., HRF-180X type). By putting the obtained cooling material in an ice creamer (Matsushita Electric Industrial Co., Ltd., BH-941 type), placing it in a freezer (Hoshizaki Electric Co., Ltd., HRF-180X type) as it is, and cooling at −22 ° C. for 3 hours. I got an ice cream. The obtained ice cream was an ice cream having a good herbal flavor.

Example 7 Herb bread Bread 250g strong powder, 17g sugar, 15g skim milk, 5g salt, 10g butter, 180mL water, 2g dry yeast, 5mL concentrated herb solution obtained in Example 3 and mixed with home bakery (manufactured by Panasonic, SD -BH103). The obtained bread was a bread having a good herb flavor.

Example 8 Herbal dressing 15 g of olive oil, 15 g of apple vinegar with honey, 0.5 g of salt and 1 mL of the concentrated herbal liquid obtained in Example 3 were mixed well to prepare a dressing. The resulting dressing was a dressing with good herbal flavor.

Example 9
10 g of commercially available herbal tea leaves (manufactured by Kodera Herb Garden, product name “Lemon Myrtle Leaf”, 3 mm cut product) and 100 g of commercially available mineral water (manufactured by House Foods, product name “delicious water from Rokko”) Placed in 120 mL retort pouch. The end of the retort pouch is heat-sealed to such an extent that its internal volume is not impaired, and using a high-temperature and high-pressure cooking sterilizer (manufactured by Nisaka Manufacturing Co., Ltd., RCS-40RTGN type), 60 ° C., atmospheric pressure + 0.2 MPa Under pressure for 30 minutes. After pressure extraction, the solid part was removed using a centrifuge (manufactured by Hitachi Koki Co., Ltd., himac CR21GII type) to obtain an aqueous layer part. The obtained aqueous layer was filtered with a filter paper (Advantech Toyo Co., Ltd., No. 2) to obtain a concentrated herbal liquid.

  The concentrated herb liquid in a container was obtained by aseptically filling each 18 mL of the obtained thick herb liquid into an opaque portion having a volume of 20 mL.

  Furthermore, the herb beverage was easily obtained by opening the obtained concentrated herb liquid in a container and diluting with 10 times the amount of warm water.

Comparative Example 2
10 g of commercially available herbal tea leaves used in Example 9 and 100 g of commercially available mineral water were put into a kettle and extracted at 60 ° C. for 10 minutes under an open system normal pressure. Subsequently, the herb drink was obtained by filtering.

Test Example 2 Sensory Test About the flavor of the herbal drink obtained in Example 9 and Comparative Example 2 above, about 30 mL was drunk by a panel of 10 men and women aged 27 to 50 years old, similar to Test Example 1 above. Evaluation was performed. In this test, the flavor of the herb beverage of Example 9 was evaluated based on whether or not the flavor of the herb beverage of Comparative Example 2 was superior. The results are shown in Table 2.

  As described above, the herb beverage of Example 9 was clearly superior in flavor to the herb beverage of Comparative Example 2.

Example 10
10 g of commercially available herbal tea leaves (manufactured by Kodera Herb Garden, product name “Lemon Myrtle Leaf”, 3 mm cut product) and 100 g of commercially available mineral water (manufactured by House Foods, product name “delicious water from Rokko”) Placed in 120 mL retort pouch. The end of the retort pouch is heat-sealed to such an extent that its internal volume is not impaired, and using a high-temperature and high-pressure cooking sterilizer (manufactured by Nisaka Manufacturing Co., Ltd., RCS-40RTGN type), 40 ° C., atmospheric pressure + 0.1 MPa The pressure extraction was performed for 30 minutes under a pressure of 10 minutes or at a pressure of 100 ° C. and atmospheric pressure + 0.2 MPa for 10 minutes. After pressure extraction, the solid part was removed using a centrifuge (manufactured by Hitachi Koki Co., Ltd .; himac CR21GII type) to obtain an aqueous layer part. The obtained aqueous layer was filtered with a filter paper (Advantech Toyo Co., Ltd., No. 2) to obtain a concentrated herbal liquid.

  The obtained concentrated herbal liquid was aseptically filled into an opaque portion having a volume of 20 mL to obtain a concentrated herbal liquid in a container. The obtained concentrated herbal liquid in a container was opened and diluted with 10 times the amount of warm water to easily obtain a herbal tea beverage.

Test Example 3 Sensory Test For the flavors of a total of four kinds of herb beverages obtained in Examples 9, 10 and Comparative Example 2, sensory evaluation was performed in the same manner as in Test Example 2, and the flavor of any herb beverage was It was evaluated whether it was excellent. The results are shown in Table 3.

  As the above results, the herbal beverage of the inventive example was superior in flavor to the herbal beverage of Comparative Example 2. Among the examples of the present invention, the herb beverage (Example 9) obtained by pressure extraction for 30 minutes at 60 ° C. and atmospheric pressure + 0.2 MPa had the most excellent flavor. This is because the herb flavor is not sufficiently extracted as in the case of the herb beverage of Example 9 when it is subjected to pressure extraction at 40 ° C. under atmospheric pressure + 0.1 MPa for 30 minutes (Example 10). In the case of pressure extraction for 10 minutes under a pressure of 100 ° C. and atmospheric pressure + 0.2 MPa (Example 10), it is considered that unfavorable flavor has been extracted.

Claims (9)

  A method for producing an herbal liquid comprising the steps of sealing water and herbs in a container, followed by heating and pressure extraction.   The manufacturing method according to claim 1, wherein the inner volume of the container is 1.01 to 4 times the volume of water.   The manufacturing method of Claim 1 or 2 which makes a pressure 0.01 MPa or more and 10 MPa or less by a gauge pressure.   The manufacturing method in any one of Claims 1-3 which makes temperature 40-40 degreeC or more and 100 degrees C or less.   The manufacturing method in any one of Claims 1-4 which uses 2 or more types of herbs.   An herbal liquid produced by the method according to any one of claims 1 to 5.   The herbal liquid according to claim 6, which is hermetically filled.   A food comprising the herbal liquid according to claim 6 or 7.   A beverage comprising the herbal liquid according to claim 6 or 7.