JP2003289834A - Tea of morinda citritolia leaf and tea liquid extracted therefrom - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide leaves of Morinda citritolia L. as a tropical plant in an easily drinkable shape. <P>SOLUTION: The tea of the leaves of the Morinda citritolia L. is produced by drying the leaves of the Morinda citritolia L., optionally roasting the dried leaves, and pulverizing the resultant leaves. Preferably, the tea contains one kind of green tea, coarse tea, oolong tea, sweet tea and black tea. At least one kind selected from Houttuynia cordata, Chinese gutta percha, Agaricus blazei Murill, a fruit body of Ganoderma lucidum, ginseng, turmeric, a leaf of mulberry, a leaf of loquat, roasted barley (barley-tea), a seed of buckwheat, a seed of adlay and a fruit of Lychium chinense is preferably contained besides them. The extracted tea liquid is obtained by extracting the tea of the leaves of the Morinda citritolia L. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a tropical plant Noni (Morinda citri).
folia L. ) Or Yaeyama Aoki) is provided in a simple and easy-to-drink form, and a noni leaf tea and an extract thereof.

[0002]

2. Description of the Related Art Noni fruits, leaves, stems and roots have been used as folklore medicinal plants in Hawaii and the Pacific Islands. (Annie Hirazumi and H.
Furuzawa, Phytotherapy Research, Volume 13, 380
Pp.-387, (1990), Anne Hiraz
umi and Eiichi Furusawa,
Phytotherapy Research, 13 ,
380-387, (1990))

Noni originates from the Moluccas and grows in tropical Asia, Australia and the Pacific Islands. Morinda genus Rubiaceae, young branches with 4 ridges and shiny 15 to 25 cm long oval leaves with a height of 1.5 to 3 m
Shrubs with small white flowers and then white-green fruits 5-8 cm in length. The surface of the fruit is uneven and has many round holes. When ripe, this fruit becomes a yellowish-green thin, transparent, fleshy aggregate fruit. The fruit has many reddish brown seeds, which have air sacs. The pulp is edible, but it has a strong sourness and astringency, and ripe ones become semi-liquid with an unpleasant odor containing caprylic acid as the time passes.

Each part of this plant was generally used for the following diseases. That is, fever, gastric pain, ulcers, tonics, diarrhea, dysentery, swelling, cuts, arthritis, asthma, tuberculosis, hypertension, malaria, liver disease, splenomegaly, and at the time of famine, fruits were also left in food. Recent studies have discovered that it has an immunopotentiating effect and an antitumor effect.

[0005]

Recently, it has been considered to utilize many of the functions of this plant in health foods for the purpose of promoting health or preventing diseases. In particular, for fruits with various functions, beverages that have been blended with juice of other fruits to make it easier to drink, and dried fruits that have been crushed into tablets that are easy to drink have been made. . The leaves were generally decocted by cutting fresh leaves or dried ones and drinking them. However, the decoction is difficult to drink due to its fishy aroma and unique taste. Furthermore, it is difficult to drink the tea, because it is troublesome and difficult to drink.

[0006] The problem to be solved by the present invention is to provide the ingredients of noni leaves to general consumers in a simple and easy-to-drink form.

[0007]

[Means for Solving the Problems] As a result of repeated studies to solve the above problems, noni leaves peculiar to noni leaves have been prepared by blending dried or roasted noni leaves as a main component with a health food material having an excellent flavor. The inventors have found that not only the aroma and taste are masked, but also the flavor of tea is extremely easy to drink, and the present invention has been completed.

That is, the present invention described in claim 1 is
The present invention relates to a noni leaf tea containing dried noni leaves or noni leaves roasted after drying.

The present invention as set forth in claim 2 is based on green tea containing dried noni leaves or dried noni leaves as a main component,
The present invention relates to a noni leaf tea characterized by containing one kind of tea such as bancha, oolong tea, beetroot tea and black tea.

Further, the present invention according to claim 3 further comprises Dokudami, Morinaka, Agaricus mushroom, Reishi, carrot, turmeric,
A noni leaf tea characterized by blending at least one selected from mulberry leaves, loquat leaves, roasted barley (barley tea), roasted buckwheat seeds, roasted coix seeds, and lacquer seeds. It is about.

The present invention described in claim 4 relates to an extracted tea liquor obtained by extracting the noni leaf tea described in any one of claims 1 to 3.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing dried noni leaves may be such that after collecting the noni leaves, dirt and the like are washed off with a shower and immediately drained to dry. The drying conditions are not particularly limited. For example, after draining, the product is cut in the same shape or cut into a width of 0.5 to 3 cm, and then naturally dried in the shade for 1 to 3 weeks so that the water content is 5% or less. Alternatively, after cutting, it may be steamed with steam at 90 ° C. or higher for 10 minutes or longer and dried by the above method. Alternatively, after washing with a shower to remove dust and immediately draining water, it is cut into the shape as it is or cut into a width of 0.5 to 3 cm, and then dried with hot air of 85 to 150 ° C. so that the water content is 5% or less. Alternatively, after cutting, steam at 90 ° C or higher for 10
It may be steamed for at least one minute and then dried by the above method.

The roasting conditions are not particularly limited, but, for example, after drying, 200 ° C. to 25 ° C. so that the roaster does not burn.
Roasting may be performed at 0 ° C. for 3 to 15 minutes.

The noni leaf tea of the present invention is characterized by containing dried noni leaf or noni leaf roasted after drying, and further imparts a savory aroma and taste like tea, and gives a fresh smell and taste of noni leaf. It is desirable to mix one type of tea such as green tea, bancha, oolong tea, beetroot tea, and black tea in order to mask.

The proportion of "dry noni leaves or noni leaves roasted after drying" and "tea such as green tea, bancha, oolong tea, black tea, black tea" is based on "noni leaves or roasted noni leaves". There is no particular limitation so long as it is, for example, the mixing ratio shown in Table 1 can be mentioned.

[0016]

[Table 1]

Furthermore, in order to change the flavor of the noni leaf tea, in addition to the above-mentioned composition, Dokudami, Morinaka, Agaricus mushroom, Reishi, carrot, turmeric, mulberry leaf, loquat leaf, roasted barley (barley tea), It is desirable to blend at least one selected from roasted buckwheat nut, roasted coix seed and lacquer fruit.

Dokudami is a perennial plant of the family Dodamiaceae distributed throughout Southeast Asia, and has been known as an herbal medicine for a long time and has a unique strong scent.

Tochu is a deciduous tree that belongs to the Eucommia family native to southern China and is characterized by strong bitterness and aroma.

Agaricus edulis belongs to Basidiomycetes and is a mushroom of which the country of origin is Brazil. Since β-glucan and other polysaccharides contained in fruiting bodies became known to act to enhance immunity such as activating macrophages, they are effective against various diseases such as antitumor, diabetes, and liver disease. Therefore, it is attracting attention as a health food material. It has a peculiar taste of fishy smell.

Ganoderma lucidum is a mushroom belonging to the family Asteraceae, which has long been known as a Chinese medicine in China. Similar to Agaricus edulis, there are polysaccharides such as β-glucan as a component, and research on various effects such as immunity-enhancing action, antitumor property, blood purification, and antioxidant has advanced, and it has attracted attention as a health food material. There is.

Ginseng is a plant belonging to the family Araliaceae and has long been well known as ginseng. It contains an active ingredient typified by saponins and is known to have a hemostatic effect, an improving effect on liver dysfunction, an antitumor effect and the like.

Curcumin contained in turmeric has been attracting attention in recent years because of its strong antioxidative activity and its essential oil component having a liver function-enhancing action by a bile secretion promoting action. Its leaves are also used as a health food such as turmeric tea.

With regard to mulberry, the root bark has been called mulberry bark for a long time, and it has been used in Chinese medicine as an anti-inflammatory diuretic, laxative and antitussive expectorant. Recently, the leaves have been developed as health tea because they have been found to suppress blood glucose elevation, improve blood cholesterol and triglyceride levels, and improve liver function.

Loquat is a plant of the family Rosaceae native to the southern coast of the Yangtze River in China and is an evergreen tree. The leaves contain components such as amygdalin and have been used since ancient times for blood purification and analgesia, gastric intestinal regulation, diuresis, chronic bronchitis and diarrhea.

Roasted barley is well known as barley tea and has a savory flavor peculiar to cereals.

Buckwheat is a member of the Polygonaceae native to northern and central Asia.
It is an annual herb. Seed storage starch is milled and edible as buckwheat flour, and rutin, quercetin, and cis-umbellic acid contained in seeds are known to have effects such as blood vessel strengthening and blood pressure stabilization. Seeds (fruits) have a fragrant flavor peculiar to grains when roasted.

Coix is a yearly herb of the family Gramineae native to India. Seeds have been called edible as porridge and rice cake since ancient times, but they were also used as a nutritional tonic in Chinese medicine. Seeds (fruits) have a fragrant flavor peculiar to grains when roasted.

[0029] The 杸 杞 is a deciduous shrub that grows naturally in the sunny mountains and mountains of Honshu, Shikoku, and Kyushu. Since ancient times, it has been used as medicinal leaves, fruits and root bark for its longevity.

The blending ratio of these components is not particularly limited, but for example, the blending ratios shown in Table 2 can be mentioned. By blending these components, not only can noni leaf tea be made easier to drink, but the active ingredients contained in these ingredients can be taken at the same time.

[0031]

[Table 2]

The raw materials blended under the above conditions can be weighed and mixed with a mixer such as a V-type mixer to produce noni leaf tea having a composition having a desired flavor. The noni leaf tea thus mixed may be crushed if necessary to reduce the particle size, and 1 to 10 g thereof may be filled in a liquid-permeable bag (for example, non-woven fabric) bag to form a tea bag. .

Further, the method for preparing the extracted tea liquor from the noni leaf tea of the present invention is not particularly limited.
The extracted noni leaf tea liquid can be obtained by adding 1 part of noni leaf tea to parts (weight) and boiling for 5 minutes for extraction.

Further, the extracted noni tea liquors having different formulations can be concentrated to different concentrations as needed, and two or more kinds of concentrated noni leaf tea liquors can be mixed to obtain a blended noni leaf tea liquor.

Further, if necessary, in addition to sweeteners for sugars, fructose-glucose liquid sugar (isomerized sugar), saccharin Na, aspartame, acesulfame K, sucralose, stevioside, High intensity sweeteners such as glycyrrhizins may be added. In this case, 0.001 to 15 parts may be added to 100 parts (by weight) of the extracted noni leaf tea liquid.

[0036]

EXAMPLES Example 1 After washing 10 kg of noni leaves with a shower and spin-drying,
Cut into 1 cm width. Then spread it on the wire mesh and 85 ℃
Dry leaf 655 with moisture of 2.7% after drying with warm air for 70 hours
g was obtained. 100 g of dried noni leaves were crushed with a mixer and passed through a 20-mesh sieve. Each 3.5 g of the crushed leaves was subdivided into a liquid-permeable bag (nonwoven fabric) to form a tea bag. After adding 200 ml of 90 ° C. hot water to this tea bag and extracting for 1 minute, the tea bag was taken out and the flavor of the tea was evaluated. Although it had a slightly bluish scent, the taste peculiar to health tea was felt. When it gets cold,
A blue scent was felt a little strongly.

[0037]

Example 2 10 kg of noni leaves were washed with a shower, centrifuged and dehydrated,
Cut into 2 cm width. Then spread it out on the wire net, 80 ℃
Dry leaf with 2.5% moisture after drying for 100 hours with warm air 64
5 g was obtained. The dried noni leaves were roasted at 200 to 250 ° C. for 10 minutes with a roaster so as not to burn them. 100 g of roasted noni leaves is crushed with a mixer and opened 2
It was passed through a 0 mesh screen. 3.5 g of each crushed leaf was divided into liquid-permeable bags (nonwoven fabric) in the same manner as in Example 1 to form a tea bag. 90 ℃ in this tea bag
After adding 200 ml of hot water and extracting for 1 minute, the tea bag was taken out and the flavor of the tea was evaluated. Compared to the tea of Example 1, it did not have a blue scent and had a fragrant flavor, which made it very easy to drink. Even if it became cold, the flavor remained the same and it was delicious.

[0038]

Example 3 20 g (40%) of ground noni tea of Example 1 and 30 g (60%) of roasted and ground noni tea of Example 2 were placed in a rather large plastic bag and air was added to inflate it. The mouth was closed and shaken to mix well. 3.5 g of the mixed tea mixture was subdivided into the same liquid-permeable bag (nonwoven fabric) as in Example 1 to form a tea bag. After adding 200 ml of 90 ° C. hot water to this tea bag and extracting for 1 minute, the tea bag was taken out and the flavor of the tea was evaluated. The flavor was almost the same as that of Example 2, and the flavor was fragrant and it was very easy to drink. Even if it became cold, the flavor was the same as in Example 2 and the drink was delicious.

[0039]

Example 4 Commercially available bancha was ground with a mixer in the same manner as in Example 2 to obtain 20.
It passed through a Messi sieve. 7.5 g of this crushed bancha (15
%) And the noni tea obtained in Example 2 and crushed after roasting 42.
Put 5g (85%) in a slightly larger plastic bag,
As in Example 3, the mouth was closed and shaken to mix well. 3.5 g of the mixed tea mixture was subdivided into the liquid-permeable bag (nonwoven fabric) of Example 1 to form a tea bag. After adding 200 ml of 90 ° C. hot water to this tea bag and extracting for 1 minute, the tea bag was taken out and the flavor of the tea was evaluated. The flavor was more fragrant than in Example 2, and the flavor was similar to bancha, making it very easy to drink. Even if it became cold, the flavor was the same as in Example 2 and the drink was delicious.

[0040]

Example 5 Noni tea having the blending ratio shown in Table 3 was prepared. A total of 100 g of the raw materials were weighed, pulverized with a mixer in the same manner as in Example 2, and passed through a 20-mesh sieve. The crushed mixed tea was subdivided into the liquid-permeable bag (nonwoven fabric) of Example 1 to form a tea bag. 90 ℃ hot water 2 in this tea bag
After adding 00 ml and extracting for 1 minute, the tea bag was taken out and the flavor of tea was evaluated. The flavor was more fragrant than in Example 3, and the flavor was very easy to drink, and even when it became cold, the flavor did not change and it was deliciously drinkable.

[0041]

[Table 3]

[0042]

Example 6 30 kg of noni leaves were washed with a shower, centrifuged and dehydrated,
Cut into 2 cm width. Then spread it out on the wire net, 80 ℃
Dry leaf with water content of 2.6% after drying with warm air for 100 hours.
Obtained 85 kg. 1 kg of this dried noni leaf was charged into an 80 L pressure extraction pot together with 20 L of tap water and pressure extracted at 105 ° C. for 1 hour. Then, it cooled to 80 degreeC, 30 L of tap water was added, and it heat-extracted at 90 degreeC for 12 hours. The extracted noni tea liquor was packed in a 500 ml PET bottle at a temperature of 80 ° C. or higher to produce noni tea liquor. In comparison with the tea of Example 1, the noni tea liquor obtained by extracting in this way had no blue odor at all and had a strong taste.

[0043]

INDUSTRIAL APPLICABILITY The tropical plant noni could be dried or roasted after drying to improve the flavor and make the leaves of noni easy to drink like tea.

In addition, noni leaves as the main component, green tea,
By blending one kind of tea such as bancha, oolong tea, beetroot tea and black tea, the flavor of noni leaf tea could be further improved and made easier to drink.

In addition, Dokudami, Morinaka, Agaricus mushrooms,
These ingredients are healthy by containing at least one selected from ganoderma, carrots, turmeric, mulberry leaves, loquat leaves, roasted barley (barley tea), buckwheat nuts, pearl barley seeds, and daffodils. I was able to take it at the same time.

An extracted tea liquor that can be easily drunk by extracting any of these noni leaf teas in advance.

Claims (4)

[Claims] 1. A noni leaf tea containing dried noni leaves or noni leaves roasted after drying. 2. A noni leaf tea characterized by comprising dried noni leaves or noni leaves roasted after drying as a main component, and one kind of tea such as green tea, bancha, oolong tea, tea of tea and black tea as an essential component. . [Claim 3] At least one selected from Dokudami, Futonaka, Agaricus mushrooms, Reishi, carrots, turmeric, mulberry leaves, loquat leaves, roasted barley (bread tea), buckwheat nuts, pearl barley seeds, and dwarf corns. Noni leaf tea characterized by containing one kind. 4. An extracted tea liquor obtained by extracting the noni leaf tea according to any one of claims 1 to 3.