JP2016195581A - Tea composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tea composition which makes it possible to provide hydrogen-containing tea with a stable concentration of hydrogen, while maintaining the functions of the tea, and without using a special device.SOLUTION: A tea composition contains both of A) a ground product of tea (Camellia Sinensis) and B) a ground product of tea made from a material other than Camellia Sinensis or a blend of plural components including Camellia Sinensis, and C) hermatype unburned calcium. The tea composition is immersed in cold water, warm water, or hot water, and the extract therefrom is drunk. The amount of C) is 0.1-15 g relative to 100 g of the amounts of A), B) or A+B).SELECTED DRAWING: None

Description

  The present invention relates to a tea composition. More specifically, the present invention relates to a tea composition that is dipped in cold water, hot water, or hot water to drink the immersed product as a functional beverage.

  Tea is a drink made by processing leaves and stems of canoki (scientific name: Camellia sinensis (L.) Kuntze).

  In addition to this, drinks made from processed parts derived from plant parts (leaves, stems, fruits, petals, roots, etc.) and fungi and animals (tea tea) There are many things called "XX tea".

  In other words, tea that has been extracted by pouring hot water from leaves, buds, flowers, bark, roots, etc. of plants other than tea canola has also been called “tea”. Various names such as tea outside tea are used to distinguish these broadly defined "teas" from common teas. In addition, what is used as a raw material is not limited to plants, but there are also processed mycelia such as shiitake tea and animal feces such as insect feces tea, and drinks that can taste the individuality of the raw materials is there. In addition, a blend of a plurality of raw materials and a tea leaf containing tea leaves may be treated as tea outside tea.

  There are various types of tea depending on the processing method (fermentation method), and what is known worldwide is black tea that has undergone oxidative fermentation and green tea that has not. As the enzyme contained in tea leaves reacts with more than 300 kinds of components such as catechin (a type of polyphenol) in tea leaves, theaflavins and the like are produced. These ingredients affect the taste and aroma of tea. As oxidative fermentation progresses, chlorophyll (chlorophyll) is also oxidized, so the color changes from green to dark. Chinese tea uses six distinctions: green tea, white tea, yellow tea, blue tea, black tea, and black tea.

What made tea special as a favorite product is that it contains caffeine, but it is said that tea has other active ingredients as follows.
Tannin (catechins), theanine, vitamin C

  The main effects of caffeine include arousal and cardiotonic effects by stimulating the central nervous system, subcutaneous fat burning effect by increasing respiration and heat generation by fatty acid increasing effect, cerebral arteriole contracting effect, diuretic effect, etc. .

  It has been reported that catechins have a wide variety of physiological activities, and these are enumerated as follows: blood pressure elevation-inhibiting action, blood cholesterol-regulating action, blood glucose-regulating action (see below for details), antioxidant action , Anti-aging effect, anti-mutation, anti-cancer, antibacterial, anti-caries, etc.

  Tea leaf and seed teasaponins and assamponins were found to have an inhibitory activity on the increase in blood glucose level by suppressing absorption of glucose in the small intestine. In animal experiments, a hypoglycemic action was observed with bancha cold-soaked extract containing Japanese tea, especially bancha, especially polysaccharides (polysaccharides).

  Theanine has a relaxing effect, an anti-stress effect, an improvement in sleep quality, a reduction in premenstrual syndrome (PMS), an improvement in cognitive activity and mood. As described above, tea contains various active ingredients and is enjoyed as a functional drink around the world.

On the other hand, hydrogen water in which hydrogen is dissolved in water has attracted attention as a functional beverage in recent years.
Patent Document 1 discloses a method for producing hydrogen-reduced water in which hydrogen gas and raw water are brought into contact under pressure to dissolve hydrogen gas in the raw water.

  Patent Document 2 discloses that from the viewpoint of organic electrochemistry or bioelectrochemistry, without using additives, the redox potential of vegetable juice is lowered to −400 mV or less, thereby reducing the surface tension, In order to increase the penetration into the organ, the energy per 100 g of edible portion is 17-21 kcal, the water is 92-95.0 g, the protein is 0-0.1 g, and the carbohydrate (carbohydrate) is 3.0-5.5 g. , Carbohydrate (fiber) 0.2-0.4g, ash 0.5-1.1g, Ca 6-13mg, P 13-18mg, Fe 0.3-0.4mg, Na 230- Tomato juice with 300 mg, A efficacy IU 230-270, B1 0.03-0.04 mg, B2 0.03-0.04 mg, niacin 0.5-0.7 mg, C 11-11 mg Gas hydrogen In 0.95 MPa, it is blown 5 minutes, light, oxygen, hydrogen, be filled into containers with full barrier function of the water vapor is disclosed.

  Furthermore, Patent Documents 3 and 4 disclose that soft drinks and teas are manufactured using a small manufacturing apparatus economically and have a low oxidation-reduction potential and a very strong reducibility. It is disclosed that hydrogen gas at −180 ° C. to 90 ° C. is pressurized to 0.1 to 800 atm and dissolved, and then returned to normal pressure to obtain a reducing soft drink.

JP 2004-329188 A JP 2004-344862 A JP 2005-21146 A JP 2005-296794 A

  However, in the prior art, hydrogen is blown into water or the like at a high pressure, so a specific device is required. Further, these hydrogen beverages have a problem that the effect of the hydrogen beverage is immediately lost after opening, since hydrogen, which is an active ingredient, evaporates immediately after opening.

  Accordingly, an object of the present invention is to provide a tea composition capable of providing a tea containing hydrogen containing a stable concentration of hydrogen without using a special apparatus while maintaining the functionality of the tea. .

The present invention for solving the above problems relates to the following items.
1) The following raw materials:
A) Tea ground material,
B) Tea outside tea ground product, or both A) and B),
C) Uncalculated reef-building coral calcium,
A tea composition that is immersed in cold water, hot water, hot water,
For a total amount of 100 g of A), B) or A + B),
C) A tea composition comprising 0.1 to 15 g.

2) The tea composition according to (1), wherein the ground B) tea crushed material is tea tea derived from mulberry leaves.

3) The tea ground product and mulberry leaf-derived tea outside tea constitute the A + B component at a mass ratio of 10:90 to 90:10, preferably 30:70 to 70:30, more preferably 40:60 to 60:40. 2. The tea composition according to 2, wherein

4) The raw material A), B), C) or a particle diameter of two or more of these raw materials is 0.001 to 100 μm, according to any one of (1) to (3) Tea composition.

5) Rotating body in which raw materials A), B), C) or two or more of these raw materials pulverize and classify the raw materials in a casing in which a cylindrical grinding zone and a tapered classification zone are connected. By rotating both rotating bodies at high speed, the raw material is pulverized by friction in the pulverization zone, the pulverized product is discriminated from fine powder and coarse powder in the classification zone, and the fine powder is discharged to the outside and pulverized. The tea composition according to (4), which is pulverized by returning to the chamber and re-pulverizing.

6) The tea composition according to any one of (1) to (5), wherein the tea composition is inserted into a tea bag.

  Compared to the prior art, it has become possible for the first time to provide a tea composition capable of maintaining a stable low redox potential value. Moreover, since the tea composition of the present invention can be handled in the same manner as so-called “tea leaves”, it is excellent in portability and storage, and if necessary, put it in a teapot, a container, a tea bag form, etc. It is possible to easily provide a so-called “functional beverage tea with reduced redox potential value (by hydrogen)” in the form.

  The tea composition of the present invention is a tea composition composed of the following raw material groups A) tea ground product and / or B) tea outer tea ground product and C) reef-building coral uncalcined calcium.

  As described in the prior art, group A) teas are processed from leaves or stems of tea tree (scientific name: Camellia sinensis (L.) Kuntze) without aging or aging, so-called tea leaves, tea stems or A mixture thereof, preferably a raw material pulverized to a predetermined particle size.

  Green tea is rich in catechins, vitamins, theanine, etc., and can be expected to be effective in reducing blood cholesterol, reducing body fat, preventing cancer, antioxidants, preventing dental caries, etc. There is a recent research announcement that “epgallocatechin gallate” has an inhibitory effect on Alzheimer's disease.

  The tea outside tea of group B) can be appropriately selected from those marketed as so-called functional tea. In a preferred embodiment of the present invention, it is preferable to use mulberry leaves.

  Mulberry leaves are rich in nutrients in vitamins, minerals, dietary fiber, etc., calcium is about 24 times that of milk, and iron is about 15 times that of natto. ing. Of particular note is that “DNJ (deoxynojirimycin)” is contained in mulberry leaves. DNJ has actions such as “reducing blood sugar level”, “reducing blood pressure”, “antioxidant effect”, “reducing constipation”, etc., and maintaining a low insulin state and reducing body fat Is also expected.

  These raw materials A) group and B) group can be used alone, respectively, for example, may be a mixture of raw materials A) group raw materials, or a mixture of B) group members, It may be a mixture of group A) and group B).

  In a preferred embodiment of the present invention, the mass ratio of A) green tea and B) mulberry leaf tea is 10:90 to 9:10, preferably 30:70 to 70:30, more preferably 40:60 to 60:40. Use a mixture by weight. By using such a mixture as a raw material, a synergistic effect of the effect of green tea and the effect of mulberry leaves can be expected. Moreover, as a result of the sensory test by the present inventors (sensory test by 30 panelists), the mixture within the above range is remarkably excellent (28 persons).

  Group C) uncalcined reef coral calcium is uncalcined calcium finely pulverized weathered coral reef and is mainly made of calcium carbonate. Is classified as an existing additive and contains abundant minerals such as magnesium, iron, potassium and phosphorus in addition to calcium.

Reef-building coral uncalcined calcium contains CaH ₂ as an ion-binding hydride, and when water (0 ° C. to 100 ° C.) is added to this, it becomes Ca ²⁺ and 2H ⁻ , and so-called tea that is an immersion product contains hydrogen. Will be contained.

  The tea composition of the present invention in which 0.1 to 15 g of C) is blended with 100 to 100 g of the total amount of A), B), or A + B) is immersed in cold water, hot water or hot water to immerse the soaked material. By drinking, the function of tea and / or tea outside tea and the function of hydrogen by the C component can be satisfied.

  Moreover, it has been found that, by blending within these ranges, the scattering of hydrogen components can be suppressed even after several hours after so-called brewing without impairing the flavor and components of tea and / or tea. It was.

  That is, according to experiments by the present inventors, 2 g of weathered green tea / mulberry leaf / reef-building coral (50:50:10 mass ratio) is added to 150 mL of warm water at 40 ° C. for 5 minutes, 30 minutes, 60 minutes. As a result of measuring the oxidation-reduction potential after 240 minutes, the oxidation-reduction potential is substantially −380 mV for 5 minutes, −376 mV for 30 minutes, −342 mV for 60 minutes, and −67 mV after 240 minutes. And kept the negative value. It has been found for the first time by the present inventor that hydrogen remains as an active ingredient without being scattered for a long period of time.

  In the case of the method of press-fitting oxygen according to the prior art, the redox potential is -180 mV after 5 minutes, and the redox potential shifts to the + side in a few minutes thereafter, based on the tea composition of the present invention. It was found that the beverage maintained a stable redox potential for a long time.

  Therefore, compared to the prior art, it has become possible for the first time to provide a tea composition that can maintain a stable low oxidation-reduction potential value.

  Moreover, since the tea composition of the present invention can be handled in the same manner as so-called “tea leaves”, it is excellent in portability and storage, and if necessary, put it in a teapot, a container, a tea bag form, etc. The so-called “functional beverage tea with reduced redox potential (by hydrogen)” can be easily provided.

  In addition, in preferable embodiment of this invention, it is preferable to set it as the powder whose particle size of each raw material component A), B), C) or these 2 or more types of raw materials is 0.001-100 micrometers. Particularly preferably, a pulverizing zone is provided by providing a rotating body for pulverizing and classifying the raw material in a casing in which a cylindrical pulverizing zone and a tapered classification zone are connected, and rotating both the rotating bodies at a high speed. In the classification zone, the pulverized product is discriminated into a fine powder and a coarse powder, the fine powder is discharged to the outside, the coarse powder is returned to the pulverization chamber, and re-ground. It is preferable to use a powder of ˜100 μm.

  Such a pulverization method is achieved by using a crushing apparatus described in JP-A No. 2004-136280. According to the study of the present inventor, it is found that when the crushing apparatus described in JP-A-2004-136280 is used, the heat load due to crushing is not applied and the tea and / or tea outside tea components as raw materials are not impaired. It was.

  The tea composition of the present invention described above can provide a beverage having tea functionality and hydrogen functionality in the same form as so-called tea leaves without using a special device.

Claims (6)

The following ingredients:
A) Tea ground material,
B) Tea outside tea ground product, or both A) and B),
C) Uncalculated reef-building coral calcium,
A tea composition that is immersed in cold water, hot water, hot water,
For a total amount of 100 g of A), B) or A + B),
C) A tea composition comprising 0.1 to 15 g.   2. The tea composition according to claim 1, wherein the B) tea outer tea ground product is tea outer tea derived from mulberry leaves.   The tea composition according to claim 2, wherein the crushed tea and mulberry leaf-derived tea outside tea constitute the A + B component at a mass ratio of 10:90 to 90:10.   The tea according to any one of claims 1 to 3, wherein the raw materials A), B), C) or two or more of these raw materials have a particle size of 0.001 to 100 µm. Composition. A raw material A), B), C) or a rotating body for pulverizing and classifying the raw material is provided in a casing in which a cylindrical pulverization zone and a tapered classification zone are continuously provided. By rotating both rotating bodies at high speed, the raw material is pulverized by friction in the pulverization zone, and the pulverized product is discriminated into fine powder and coarse powder in the classification zone, and the fine powder is discharged to the outside and the coarse powder is discharged to the pulverization chamber. The tea composition according to claim 4, wherein the tea composition is pulverized by returning and re-pulverizing.   The tea composition according to any one of claims 1 to 5, wherein the tea composition is inserted into a tea bag.