JP2003289804A - Tea regulatory product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea regulatory product, that is, extractive health drink making it possible for a user to enjoy green tea containing digestion resistant dextrin while having its original taste and flavor without sending the sweetness and the smell each peculiar to the digestion resistant dextrin. <P>SOLUTION: This tea regulatory product is such extractive health drink comprising dried tea leaves for extraction and dietary fibers. The product comprises principally refined green tea leaves (named gyokuro) or shade- cultivation tea leaves each containing much theanine. The product is obtained by mixing dried tea leaves where both or either of the refined green tea leaves and/or the shade-cultivation tea leaves are/is formulated with middle class green leaf tea, with the digestion resistant dextrin, and divisionally packaging the resultant mixture so as to obtain the packages 10 each containing the mixture in an amount of one-time extraction. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage containing water-soluble dietary fiber, and more particularly to a tea preparation containing mainly dietary dry tea leaves and containing dietary fiber.

[0002]

2. Description of the Related Art Decreased intake of dietary fiber not only causes constipation, but is also closely related to the development and treatment of hypertension, diabetes, and arteriosclerosis. In particular, foods containing a large amount of dietary fiber have a long retention time in the stomach, are delayed in absorption in the upper small intestine, and reduce the fluctuation range of blood glucose level. for that reason,
For the patient reserve army who needs to control blood glucose levels by dietary restrictions before the treatment with pharmaceuticals, in order to control blood glucose levels naturally and continuously in daily life, It is desired to continue to take large amounts of fiber. It has also been proved in many clinical cases that a diet rich in dietary fiber and low in carbohydrates, fats, and animal proteins has a great effect on maintaining health in a stress-free environment. It is also known that especially water-soluble dietary fibers effectively act to regulate insulin secretion.

However, it is not easy to control the blood sugar level naturally and continuously by only a normal diet. Therefore, in order to ingest the dietary fiber without pain, the water-soluble dietary fiber is used as a drink or added to food so that it can be ingested with meals.

As a water-soluble dietary fiber to be contained in beverages and foods, indigestible dextrin is used. This indigestible dextrin is known to have an excellent effect of suppressing absorption of sugar and exert an effect of controlling blood sugar level. However, the indigestible dextrin that is ingested as a drink has a unique sweetness linger and aroma, and is difficult to drink. Therefore, it is known that coffee or the like is added with indigestible dextrin. It has been considered that the indigestible dextrin is mixed with spray-dried or dry-granulated oolong tea extract to make it easy to drink. For example, JP 2000-3
This is as shown in Japanese Patent No. 42232. It is also known that a PET container is filled with a tea beverage containing indigestible dextrin while maintaining the flavor of tea.

[0005]

[Problems to be Solved by the Invention] In order to obtain effects such as reduction of caloric intake by indigestible dextrin,
It requires a certain amount of intake. However, in order to ingest the intake amount with one or two cups of beverage, the sweetness peculiar to the indigestible dextrin, the residual sensation of sweetness, the aroma and the like hinder the intake. It is easy to make the taste peculiar to dextrin difficult to feel with coffee or the like having a strong bitterness or aroma. However, it is difficult to mask the taste of dextrin in a beverage that does not have the strong flavor of coffee. Also, in Japan, it has long been customary to make tea leaves by putting tea leaves in a teapot. And in a generation with such eating habits,
It is difficult to drink coffee with every meal. The stress caused by ingestion of indigestible dextrin is
It reduces the effect of indigestible dextrin and should be avoided. And, like the latter, in the "powder extract" produced by a method having a heating and drying step such as spray drying or dry granulation, the original flavor of the tea component is impaired, and the taste and aroma peculiar to Japanese tea is lost. I can't fully enjoy it. This is also unacceptable for the generations who have a habit of making tea leaves in a teapot. P
It is difficult to heat a container filled with ET. Microwave ovens that generate strong electromagnetic waves are difficult to use in places with medical equipment and cannot be easily heated.

Dried tea leaves absorb a large amount of water during the process of making tea. At this time, if the dextrin is present near the dry tea leaves, the dextrin is absorbed by the tea leaves along with the water absorption by the dry tea leaves, and the amount of dextrin to be drunk is reduced. Therefore, if tea leaves and water-soluble dietary fiber are enclosed together in a tea pack or the like, the intake efficiency of the water-soluble dietary fiber is reduced. Also, in order to improve the solubility of water-soluble dietary fiber, when powdered water-soluble dietary fiber, the powder falls from the filter mesh of the tea pack, and it is possible to maintain a certain amount of water-soluble dietary fiber with respect to the amount of tea leaves. Can not. Further, in order to uniformly dissolve the indigestible dextrin, it is necessary that the indigestible dextrin and the poured hot and cold water are surely brought into contact with each other to be dissolved and further diffused uniformly. In particular, when the indigestible dextrin and tea leaves are enclosed together in a tea bag as described above, the indigestible dextrin may come into contact with hot water due to air bubbles remaining in the tea bag, the tea leaves themselves, or the water absorption action of the tea leaves. Is restricted and it becomes difficult to diffuse. Therefore, the present invention is intended to provide a healthy beverage for extraction in which green tea can be ingested with its original flavor without worrying about the sweetness and smell peculiar to the indigestible dextrin together with the indigestible dextrin.

[0007]

The problem to be solved by the present invention is as described above, and the means for solving this problem will be described below.

A tea preparation comprising dried tea leaves for infusion and water-soluble dietary fiber as claimed in claim 1, wherein the dried tea leaves for infusion mainly consist of tea leaves having a high content of theanine. To do.

As the dry tea for brewing, dry tea leaves for sencha containing both or one of gyokuro and kabusecha are used.

[0010] As described in claim 3, dry tea leaves for infusion and water-soluble dietary fiber in the form of powder or granules are packaged in a pack for each infusion amount.

As described in claim 4, the water-soluble dietary fiber is made into the indigestible dextrin, and the hot water is made to be 100 to 300 weight, and the indigestible dextrin is made 5 to 10 weight.

[0012] As described in claim 5, the weight ratio of the water-soluble dietary fiber to the dried tea leaves for brewing is in the range of 10: 2 to 7.

[0013] As described in claim 6, the dried tea leaves for brewing are composed of both or one of gyokuro and kabusecha and sencha, and the weight ratio thereof is 1 to 1.2:
Set to the range of 1.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Next, embodiments of the present invention will be described. FIG. 1 is a diagram showing a storage form of dry tea leaves and indigestible dextrin, FIG. 2 is a diagram showing a usage form of dry tea leaves and indigestible dextrin, and FIG. 3 is a diagram showing dry tea leaves and indigestible dextrin during hot water supply. It is a figure which shows a state.

The health drink for extraction of the present invention comprises dried tea leaves for infusion and dietary fiber. Dietary fiber
Fibers that cannot be digested by human digestive enzymes in food ingredients and include fibers such as cellulose, pectin, and lignin. And in the present invention, indigestible dextrin is used as dietary fiber, and the indigestible dextrin is extracted from starch such as corn, corn, potato, sweet potato, tapioca, wheat, barley and rice. It is a water-soluble dietary fiber. The indigestible dextrin that can be preferably used in the present invention is extracted and processed from starch derived from corn.

Since the indigestible dextrin has a unique sweetness linger and aroma, it is not delicious and difficult to drink when made into a beverage. Therefore, dry tea leaves are used to eliminate the flavor of indigestible dextrin. The umami flavor of dried tea leaves is brewed with hot water to extract the residual sweetness of indigestible dextrin with a flavor that is neither too strong nor too bitter. It has to be

There are various types of green tea, such as matcha, gyokuro, sencha, and bancha, depending on the raw materials and the manufacturing method thereof. However, when the dry tea leaves are gyokuro or kabusecha containing a large amount of theanine, which is a umami component, a comparison is made. Low temperature (about 6
It should be extracted at 0 degrees), but if boiling water is used,
The taste and aroma are not sufficient. In addition, when only sencha is used, the flavor is likely to be produced even when hot water is used, but the umami is not strong. Therefore, the present invention uses tea leaves obtained by mixing sencha, which has a high aroma and taste at high temperature, and both or one of gyokuro and kabusecha, which have a strong umami taste.

The ratio of the dry tea leaf to the indigestible dextrin is 10: 2 to 7 in terms of the weight ratio of the indigestible dextrin and the green tea leaf, in view of the balance between the flavor of green tea and the effect of suppressing sugar absorption. It is preferably set in the range of 10: 4 to 5. This makes it possible to mask the flavor of indigestible dextrin with an appropriate green tea flavor.

The dried tea leaves are mainly composed of gyokuro and kabusecha, which have a particularly high content of theanine, and the weight ratio of sencha to gyokuro and / or kabusecha is one. It is blended so as to be in the range of 1.2: 1. Therefore, due to the synergistic effect of the flavor of gyokuro or kabusecha, which has a strong umami taste, and the flavor of sencha, which has a high aroma and taste at high temperatures, a strong umami flavor of green tea can be obtained even with hot water. be able to. Note that the mixing ratio of green tea leaves is not limited to the above, and both gyokuro and kabusecha or only one of them may be used without mixing sencha.

Next, the storage form of dried tea leaves and indigestible dextrin will be described. As a storage form of dry tea leaves and indigestible dextrin, for example, a method of using a tea bag can be considered, but when the dry tea leaves and indigestible dextrin are made into a tea bag form, the indigestible dextrin is in the form of powder or granules. Since it is formed into a shape, it is indigestible due to the air leaking from the tea bag's extraction paper into the mobile phone, and the bubbles remaining in the tea bag at the time of extraction, the tea leaf itself, or the water absorption of the tea leaf. The contact between dextrin and hot water is limited, and similarly, diffusion of the indigestible dextrin also becomes difficult, which causes a problem that the elution efficiency of the indigestible dextrin decreases.

Therefore, the storage form of the dry tea leaf and the indigestible dextrin is such that the cut pieces of the dry tea leaf and the indigestible dextrin are enclosed in one pack 10. As shown in FIG. 1, the dry tea leaves and the indigestible dextrin enclosed in the pack 10 are separately packaged according to the amount to be brewed at one time, and each pack 10. , The perforations are connected to improve the storability and convenience. If the size of the dried tea leaves is too small, it may pass through the tea strainer, and if it is too large, the extractability may be reduced.

In such a constitution, the health drink for extraction containing dietary fiber of the present invention comprises a plurality of packs 10 shown in FIG.
・ 1 pack is cut off from the spelling of 10 ..., and dry tea leaves and indigestible dextrin in amounts that are infused at a time from the pack 10 are put in a teapot 11 or the like to prepare an indigestible dextrin and hot water. Weight ratio is 5 to 10: 100 to 300
Pour boiling water to brew tea leaves with hot water,
By extracting for 30 seconds to 5 minutes, preferably about 2 minutes,
It is used for beverages.

A tea beverage containing indigestible dextrin can be efficiently prepared by charging the contents of the pack 10 into a tea ceremony device such as a teapot and supplying hot water. Figure 3
FIG. 3 is a diagram showing the states of dry tea leaves and indigestible dextrin during hot water supply. Put dry tea leaves in pack 10 and indigestible dextrin in teapot 11 and pour hot water. Tea leaves and indigestible dextrin are in a state where they can move freely in the teapot,
It is stirred by a stream of water. Since the indigestible dextrin and dried tea leaves can move freely in the teapot, the water absorption of the tea leaves or the tea leaves does not limit the contact between the indigestible dextrin and hot water, and It dissolves quickly. Further, even after the water flow has subsided, there is no factor that prevents contact between the indigestible dextrin and hot water and a factor that prevents diffusion of the dextrin component, so that the dextrin component can be completely dissolved. On the other hand, the tea leaves, while absorbing water to some extent, elute the tea component containing a large amount of theanine and exhibit the flavor and color of green tea. That is, by using dry tea leaves and powdered or granular dextrin in those that are extracted with a tea sencha, etc., it is possible to prevent a decrease in the elution efficiency of dextrin due to the tea leaves found in tea bags and the like, and to prepare tea containing dextrin. It can be generated efficiently.

In some cases, the indigestible dextrin is difficult to dissolve quickly. In this case, the indigestible dextrin absorbs water to become highly viscous, descends toward the bottom of the teapot 11 and dissolves at the bottom. Therefore, immediately after hot water supply, the concentration of dextrin is high at the bottom of the teapot 11 and the concentration of dextrin is low near the liquid surface, but after all the dextrin is dissolved,
The concentration changes in the direction in which the concentration of dextrin in the teapot 11 becomes uniform. When pouring tea in the teapot 11, the tea is mixed by the water flow at the spout, so that the difference in concentration of dextrin can be further eliminated. In this way, by using dry tea leaves and powdery or granular water-soluble dietary fiber, it is possible to widen the selection range of usable water-soluble dietary fiber. For example, the particle size selection range of the water-soluble dietary fiber can be increased. Then, the quality (various parameters such as the concentration of tea components, the concentration of dietary fiber, the ratio of the two) as tea poured only in hot water (form of ingestion) can be easily changed and maintained easily. .

In addition to the above, as a storage form of dry tea leaves and water-soluble dietary fiber, it is also possible to coat the surface of the dry tea leaves with water-soluble dietary fiber. With this, the appearance of the dried tea leaf preparation containing water-soluble dietary fiber can be made equal to that of general dry tea leaf, and since the tea leaf comes into contact with hot water after the coating of the dried tea leaf water-soluble dietary fiber is dissolved, a high concentration is obtained. The water-soluble dietary fiber solution of is difficult to be absorbed by tea leaves.

[0026]

EFFECTS OF THE INVENTION The present invention has the above-mentioned constitution, and by incorporating indigestible dextrin, which is said to have various health functions, into green tea, which is a table beverage most suitable for Japanese eating habits, It becomes possible to ingest green tea together with digestive dextrin in its original flavor without worrying about the sweetness and smell peculiar to indigestible dextrin.

[Brief description of drawings]

FIG. 1 is a view showing a storage form of dried tea leaves and indigestible dextrin.

FIG. 2 is a view showing a usage pattern of dried tea leaves and indigestible dextrin.

FIG. 3 is a view showing a state of dry tea leaves and indigestible dextrin during hot water supply.

[Explanation of symbols]

10 pack 11 teapot

Claims (6)

[Claims] 1. A tea preparation comprising dried tea leaves for brewing and water-soluble dietary fiber, characterized in that the dried tea leaves for brewing are mainly tea leaves having a high content of theanine. Tea preparation. 2. The tea preparation according to claim 1, wherein the dried tea leaves for brewing use are dried tea leaves for sencha containing both or one of gyokuro and kabusecha. 3. The dry tea leaves for infusion and the water-soluble dietary fiber in the form of powder or granules are separately packaged in a pack for each amount to be infused at one time. The tea preparation described in. 4. The water-soluble dietary fiber is made into an indigestible dextrin, and the hot water is made to be 100 to 300 parts by weight, and the indigestible dextrin is made to be 5 to 10 parts by weight. The tea preparation according to any one of items. 5. The water-soluble dietary fiber and the dry tea leaves for infusion have a weight ratio in the range of 10: 2 to 7, which is one of claims 1 to 4. The tea preparation described in. 6. The dried tea leaves for brewing are composed of both or one of gyokuro and kabusecha, and sencha,
The tea preparation according to any one of claims 1 to 5, wherein the weight ratio is in the range of 1 to 1.2: 1.