JP2018186742A - Dried substance for drink obtained by extraction - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dried substance for drink obtained by extraction which is easy to drink, and high in a commercial value.SOLUTION: Dried Flammulina velutipes can be used as a dried substance for drink obtained by extraction by encapsulating with other raw materials in a tea bag container. Zhong tea leaves, and black beans can be used as a raw material encapsulated with dried Flammulina velutipes. Black beans are used as a dried and pulverized powder. The content of dried Flammulina velutipes in the dried substance for drink obtained by extraction is preferably 25 wt.% or more and 50 wt.% or less to a total dried substance for a raw material. Although a variety of breed varieties can be used as Flammulina velutipes, a breed variety of a white type is preferably used in consideration of a color in a drink after extraction.SELECTED DRAWING: None

Description

  The present invention relates to a dried product for extracting beverages such as health tea, for example, and a dried product for beverage extraction containing a dried product of enokitake as a raw material.

  Conventionally, it has been pointed out that dry powder of enokitake has an inhibitory effect on blood pressure increase, serum lipid increase and body weight increase. By adding hot water to this dried enokitake powder and extracting the extract, it can be used as a beverage.

Japanese Patent Laid-Open No. 3-117467

  A conventional beverage obtained by adding hot water to a dried powder of enokitake has an odor and taste peculiar to enoki and is difficult to drink.

  It is an object of the present invention to provide a dried product for beverage extraction that is easy to drink and has a high commercial value.

  The present invention is a dried beverage extract containing a dried enokitake mushroom as a raw material, wherein the enokitake is 25% by weight or more and less than 50% by weight of the total amount of the dried material.

  The dried product for beverage extraction may further contain Tochu tea leaves.

  The dried product for beverage extraction may further contain a crushed black bean.

  According to the dried product for beverage extraction according to the present invention, the enokitake mushroom dried product is 25% by weight or more and less than 50% by weight of the total amount of the dried material, so that the peculiar taste and smell of enokitake mushroom in the extract can be reduced. Can do. Therefore, a dried product for beverage extraction having a high commercial value can be provided.

  The dried product for beverage extraction includes a dried product of Enokitake. This dried product for beverage extraction is one in which hot water is poured and left for several tens of seconds to extract the raw material extract and drink the extract.

  Enokitake is made by cutting stonework. The enokitake mushroom that has been cut from the stone is dried in the sun for 2 hours or more, and then dried again with a dryer (DSJ-10-3, manufactured by Shizuoka Seisakusho Co., Ltd.). The dryer temperature is set to 60 ° C., and it is dried for about 6 hours until the weight of enokitake is about 1/10 of that before sun drying. The dried enokitake is used as the dried enokitake. The drying time is appropriately changed according to the weather during sun drying.

  The dried enokitake as described above is enclosed in a tea pack container together with other raw materials. As a raw material encapsulated with the dried enokitake, Tochu tea leaves or black beans can be used. Black beans are used after being crushed and roasted.

  Dried enokitake has mushroom chitosan and this mushroom chitosan contains enokitake linoleic acid. It is known that enokitake linoleic acid has a function of burning fat cells and reducing internal fat in the body. Moreover, by drying enokitake, vitamin D increases approximately twice as much as before drying, and is involved in the absorption of calcium in the body. Furthermore, since niacin is also abundant, blood circulation is promoted, and improvement of coldness and rough skin can be expected. Since such dried enokitake does not contain caffeine, the extract is a non-caffeine beverage.

Tochu tea is known to contain asperoside, geniposide acid, and mineral components, reduce visceral fat, and suppress hypertension.
Black beans contain polyphenol anthocyanins and isoflavones, and are said to have effects such as anti-aging, dieting and alleviation of menopause. It also contains saponins, vitamins, minerals, oligosaccharides, and dietary fiber.
For both Tochu tea and black beans, the extract is a non-caffeine beverage.

  In this embodiment, a dried beverage extract containing dried enokitake mushrooms and Tochu tea and a dried beverage extract containing dried enokitake mushrooms and crushed black beans are used. In the dried enokitake mushroom and Tochu tea, or the dried enokitake mushroom and black bean crushed material for beverage extraction, those with different mixing ratios were prepared, and sensory evaluation was performed on each of the extracts.

  The dried enokitake was cut to a length of about 5 mm, and a prescribed amount was enclosed in a non-woven teapack. In addition, since dried enokitake is thin and fragile, it may be broken in the process of handling, but even if it is broken, it is used as it is as a dried product for beverage extraction. Similarly, prescribed amounts of chuchu tea and crushed black beans were enclosed in tea packs. 200 ml of 95 ° C. hot water was poured into this tea pack, and after 30 seconds, the extract was tasted and evaluated for taste, smell and color. Evaluation was performed by 12 adult men and women. As a result of the evaluation, “◯” indicates that it was determined to be good, “Δ” indicates that it was not very good, and “×” indicates that it was determined that it was not good.

  Table 1 shows the results of sensory evaluation of the dried product for beverage extraction in which dried enokitake and Tochu tea were mixed. Sample 1 is a mixture of about 1.5 g of dried enokitake and about 0.5 g of Tochucha tea, and the ratio of dried enokitake is about 75% by weight. Sample 2 is a mixture of about 1 g of dried enokitake and about 1 g of tochu tea, and the ratio of dried enokitake is about 50% by weight. Sample 3 is a mixture of about 0.7 g of dried enokitake and about 1.3 g of tochu tea, and the ratio of dried enokitake is about 35% by weight. Sample 4 is a mixture of about 0.5 g of dried enokitake and about 1.5 g of Tochu tea, and the ratio of dried enokitake is about 25% by weight.

  According to the sensory evaluation shown in Table 1, sample 1 having a dry enokitake ratio of about 75% by weight is judged to be “bad” in taste, smell, and color. The smell and color were too strong to be suitable for commercialization. In the sample 2 where the ratio of the dried enokitake is about 50% by weight and the sample 3 which is about 35% by weight, the unique taste, smell and color of the dried enokitake are alleviated by being mixed with the flavor of Tochu-cha. It was better than that of Tochu tea or dried enokitake. Moreover, in the sample 4 having a dry enokitake ratio of about 25% by weight, although the color of Tochu tea was too strong, the taste and odor could be evaluated.

  Table 2 shows the results of sensory evaluation of the dried product for beverage extraction in which dried enokitake and black bean crushed material were mixed. Sample 5 is a mixture of about 2 g of dried enokitake and about 1 g of crushed black beans, and the ratio of dried enokitake is about 66.7% by weight. Sample 6 is a mixture of about 1.3 g of dried enokitake and about 0.7 g of crushed black beans, and the ratio of dried enokitake is about 65% by weight. Sample 7 is a mixture of about 1 g of dried enokitake and about 1 g of crushed black beans, and the ratio of dried enokitake is about 50% by weight. Sample 8 is a mixture of about 1 g of dried enokitake and about 2 g of Tochu tea, and the ratio of dried enokitake is about 33.3% by weight.

According to the sensory evaluation shown in Table 2, the sample 5 having a dry enokitake ratio of about 66.7% by weight was judged to have a bad taste and smell, and the color was judged to be “not so good”. Has been. Sample 6 is judged to be “not so good” in taste and “bad” in smell and color. Sample 7 is judged to be “bad” in taste and smell and judged to be “not so good” in color. Therefore, these samples 5, 6, and 7 were judged not suitable for commercialization as a comprehensive evaluation. Sample 8 with a dry enokitake ratio of approximately 33.3% by weight is judged to be “good” in taste, smell and color, and is suitable for commercialization with a balance between dry enokitake and black beans. there were.

  As a result of the sensory evaluation described above, the content of the dried enokitake in the dried beverage extract is preferably 25% by weight or more and less than 50% by weight with respect to the entire dried product. In this embodiment, Chikumash T-022 is used as the enokitake that is the raw material for the dried enokitake. In addition, various varieties can be used as enokitake, but it is desirable to use white varieties in consideration of the color in the beverage after extraction.

  According to the dried beverage for beverage extraction containing dried enokitake and tochu tea, the beverage extracted from the beverage can enjoy the effect of enokitake and the effect of tochu tea. Similarly, according to the dry extract for beverage extraction containing the dried enokitake mushroom and black bean crushed material, it is possible to enjoy the effect of enokitake mushroom and the effect of black bean in the beverage from which it is extracted. Any of the beverages for beverage extraction is easier to drink than beverages extracted individually. Moreover, since it is a non-caffeine beverage, even those who do not want to take caffeine can drink it with peace of mind.

Claims (3)

It is a dried product for beverage extraction containing dried enokitake as a raw material,
The enokitake mushroom is 25% by weight or more and less than 50% by weight of the total amount of the dried material.   The dried product for beverage extraction according to claim 1, further comprising Tochu tea leaves.   The dried product for beverage extraction according to claim 1, further comprising crushed black beans.