JP2020188815A - Method for producing beverage - Google Patents
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Abstract
Description
本発明は、飲料の製造方法に関する。 The present invention relates to a method for producing a beverage.
米糠に多量に含まれるフィチン酸（ｍｙｏ−イノシトール−１，２，３，４，５，６−六リン酸）に代表されるイノシトールのリン酸エステル誘導体はキレート作用が強いことから多くの金属イオンと強く結合する。このため、体内に蓄積された鉛，水銀，カドミウム，ウラニウム等の有害金属の排出を促すことが報告されている（非特許文献１参照）。尿路結石もしくは腎結石の抑制または悪性新生物（大腸がん、乳がん、肺がん、皮膚がん、前立線がん、肝がん）の予防に役立つ可能性が指摘されている（非特許文献２参照）。さらに、フィチン酸およびイノシトールの組み合わせ摂取はイノシトール−三リン酸（ＩＰ−３）を効率的に生成し、抗酸化作用および免疫力増強作用を高めることが報告されており、ナチュラルキラー細胞（ＮＫ細胞）を活性化すると言われている（非特許文献３参照）。 Phosphate derivatives of inositol represented by phytic acid (myo-inositol-1,2,3,4,5,6-hexophosphate) contained in a large amount in rice bran have a strong chelating action, and therefore many metal ions. Strongly binds to. For this reason, it has been reported that it promotes the discharge of harmful metals such as lead, mercury, cadmium, and uranium accumulated in the body (see Non-Patent Document 1). It has been pointed out that it may be useful for suppressing urinary tract stones or kidney stones or preventing malignant neoplasms (colon cancer, breast cancer, lung cancer, skin cancer, frontal cancer, liver cancer) (non-patent literature). 2). Furthermore, it has been reported that combined intake of phytic acid and inositol efficiently produces inositol-trisphosphate (IP-3) and enhances antioxidant and immunity-enhancing effects, and natural killer cells (NK cells). ) Is activated (see Non-Patent Document 3).
米糠はポリコサノールの一種であるオクタコサノールを含み、肝臓および筋肉に蓄えられているグリコーゲンを速やかにエネルギー化する働きがあることが知られており、持久力および運動能力の向上、筋肉痛の軽減、ストレス緩和、コレステロールの低減、およびパーキンソン病予防等の効果が期待されている（非特許文献４〜６参照）。 Rice bran contains octacosanol, which is a type of policosanol, and is known to have a function of rapidly energizing glycogen stored in the liver and muscles, improving endurance and athletic ability, reducing muscle pain, and stress. It is expected to have effects such as alleviation, reduction of cholesterol, and prevention of Parkinson's disease (see Non-Patent Documents 4 to 6).
シソ科茶葉の一種であるレモンバームにはロスマリン酸やタンニン類のポリフェノールの他に、シトラールやシトロネラール等の香料が含まれている。ロスマリン酸は体内で発生する活性酸素を消去する抗酸化作用に優れ、ヒスタミンの放出を促進するヒアルロニダーゼの活性を阻害することから、抗アレルギー作用、特に花粉症に効果があることが証明されており、抗血管新生作用を有する体内の高分子ヒアルロン酸の分解を抑制することで肥満細胞およびがん細胞の成長を阻害すると言われている（非特許文献７〜８参照）。 Lemon balm, a type of Labiatae tea leaf, contains fragrances such as citral and citronellal in addition to rosmarinic acid and tannin polyphenols. Rosmarinic acid has an excellent antioxidant effect that eliminates active oxygen generated in the body, and inhibits the activity of hyaluronidase that promotes the release of histamine, so it has been proven to be effective for anti-allergic effects, especially pollinosis. , It is said that it inhibits the growth of mast cells and cancer cells by suppressing the decomposition of high molecular weight hyaluronic acid in the body having an anti-angiogenic effect (see Non-Patent Documents 7 to 8).
レモンバームに含まれるシトラールは体内のカルシウム濃度に応じた血管弛緩作用で血行不良の改善に有効とされる。また、レモンバームのエキスそのものはＳＯＤ酵素、カタラーゼ、グルタチオンペルオキシダーゼの活性を上昇し、血液中のＤＮＡ損傷、ミエロペルオキシダーゼ、過酸化脂質を減少させる実験結果から、放射線によるダメージを軽減する働きがあると考えられている（非特許文献９参照）。 Citral contained in lemon balm is said to be effective in improving poor blood circulation by relaxing blood vessels according to the calcium concentration in the body. In addition, the lemon balm extract itself increases the activity of SOD enzyme, catalase, and glutathione peroxidase, and reduces DNA damage, myeloperoxidase, and lipid peroxide in the blood. From the experimental results, it is considered that it has a function of reducing radiation damage. (See Non-Patent Document 9).
しかし、イノシトールおよびフィチン酸に代表されるイノシトールのリン酸エステル誘導体のサプリメント、オクタコサノール配合のサプリメント、ならびに、ポリフェノールの一種であるロスマリン酸およびアントシアニンのサプリメントは水以外の溶媒にも依存した抽出過程を経ることから、いずれも高価なものとなる。 However, supplements of inositol phosphate esters such as inositol and phytic acid, supplements containing octacosanol, and supplements of rosmarinic acid and anthocyanin, which are a type of polyphenol, undergo an extraction process that depends on solvents other than water. Therefore, both are expensive.
さらに、レモンバーム等のシソ科茶葉抽出液およびアロニアベリー等のバラ類果汁はいずれも芳香が強く、両者を無作為に混合すれば容易に風味が損なわれてしまう。また、玄米および発芽玄米由来の米糠もまた特異な芳香を放つので、適切な加熱処理を要することとなる。大豆由来のサポニンを取り扱う場合、高温長時間加熱すると植物性タンパク質が熱凝固を起こしてゆばを形成する問題がある。 Furthermore, both the Labiatae tea leaf extract such as lemon balm and the rose fruit juice such as aronia berry have a strong aroma, and if both are randomly mixed, the flavor is easily impaired. In addition, brown rice and rice bran derived from germinated brown rice also emit a peculiar aroma, so that appropriate heat treatment is required. When handling soybean-derived saponins, there is a problem that vegetable proteins cause thermal coagulation and form yuba when heated at high temperature for a long time.
そこで、本発明は、風味がよい飲料を提供することを目的とする。 Therefore, an object of the present invention is to provide a beverage having a good flavor.
本発明は、（ａ）酸解離定数（ｐＫａ）が−１．８以上に調整された１００体積％の溶媒に対して０．１５〜１４重量部のシソ科茶葉を添加し、６０〜１２０℃で１〜６０分間にわたって加熱された上で濾過することにより第１液体を得る工程と、（ｂ）第１液体の１００体積％に対して０．５〜５０重量部のバラ類、キク類又はユキノシタ目果実を添加し、２０〜１２０℃で０〜９０分間加熱して第２液体を得る工程と、（ｃ）第２液体の１００体積％に対して０．５〜５０重量部の玄米粉、０．５〜５０重量部の米糠粉、または０．０４〜５０重量部の米糠粉および０．４５５〜４５．５重量部の白米粉が添加し、６０〜１２０℃で１〜９０分間加熱して第３液体を得る工程と、を含むことを特徴とする、飲料の製造方法に関する。 In the present invention, (a) 0.15 to 14 parts by volume of Labiatae tea leaves are added to 100% by volume of a solvent having an acid dissociation constant (pKa) adjusted to -1.8 or more, and the temperature is 60 to 120 ° C. To obtain the first liquid by heating and filtering for 1 to 60 minutes in (b) 0.5 to 50 parts by volume of roses, mint or orbs with respect to 100% by volume of the first liquid. A step of adding Yukinoshita fruit and heating at 20 to 120 ° C. for 0 to 90 minutes to obtain a second liquid, and (c) 0.5 to 50 parts by volume of brown rice flour with respect to 100% by volume of the second liquid. , 0.5 to 50 parts by volume of rice bran flour, or 0.04 to 50 parts by volume of rice bran flour and 0.455 to 45.5 parts by volume of white rice flour are added and heated at 60 to 120 ° C. for 1 to 90 minutes. The present invention relates to a method for producing a beverage, which comprises a step of obtaining a third liquid.
本発明の製造方法で得た飲料は、フィチン酸、オクタコサノールおよびロスマリン酸などの有効成分を含有し、かつ、風味がよい。 The beverage obtained by the production method of the present invention contains active ingredients such as phytic acid, octacosanol and rosmarinic acid, and has a good flavor.
図１に示されている本発明の一実施形態としての飲料の製造方法は、第１工程（ＳＴＥＰ０１）、第２工程（ＳＴＥＰ０２）、第３工程（ＳＴＥＰ０３）および第４工程（ＳＴＥＰ０４）を含んでいる。 The method for producing a beverage as an embodiment of the present invention shown in FIG. 1 includes a first step (STEP01), a second step (STEP02), a third step (STEP03), and a fourth step (STEP04). I'm out.
「第１工程」において、酸解離定数（ｐＫａ）が−１．８以上に調整された１００体積部の溶媒に対して、０．１５〜１５重量部のシソ科茶葉が添加される。シソ科茶葉が添加された溶媒が６０〜１２０℃で１〜６０分間にわたって加熱された上で濾過されることにより「第１液体」が得られる。溶媒としては水や有機溶媒などが用いられる。溶媒の酸解離定数（ｐＫａ）は、酸、塩基、有機溶媒などを加えることによって調整される。シソ科茶葉としては、レモンバーム、赤ジソ、青ジソ、ミント、バジル、セージ、ローズマリー、ラベンダー、タイム、オレガノ、マジョラムなどが用いられる。シソ科茶葉は、溶媒への添加に際して細断または粉砕されていることが好ましい。 In the "first step", 0.15 to 15 parts by weight of Labiatae tea leaves are added to 100 parts by volume of the solvent whose acid dissociation constant (pKa) is adjusted to -1.8 or more. The "first liquid" is obtained by heating the solvent to which the Labiatae tea leaves are added at 60 to 120 ° C. for 1 to 60 minutes and then filtering the solvent. As the solvent, water, an organic solvent, or the like is used. The acid dissociation constant (pKa) of the solvent is adjusted by adding an acid, a base, an organic solvent, or the like. As the Labiatae tea leaves, lemon balm, red jiso, blue jiso, mint, basil, sage, rosemary, lavender, thyme, oregano, marjoram and the like are used. Labiatae tea leaves are preferably shredded or crushed upon addition to the solvent.
溶媒の酸解離定数（ｐＫａ）が−１．８未満である場合、有効成分が酸化や分解するという問題がある。シソ科茶葉の添加量が過少である場合はロスマリン酸などの有効成分が十分に抽出出来ない問題がある一方、過多である場合はカテキンおよびタンニンなどの渋み成分（舌で感じる苦み成分）、およびタンニンなどのえぐみ成分（喉で感じる苦み成分）が増加し過ぎるという問題がある。シソ科茶葉が添加された溶媒の加熱温度が過度に低温である場合はロスマリン酸などの有効成分が十分に抽出されないという問題がある一方、過度に高温である場合はカテキンおよびタンニンなどが抽出され過ぎて苦くなる（渋みとえぐみが強くなる）という問題がある。シソ科茶葉が添加された溶媒の加熱時間が過度に短い場合はロスマリン酸などの有効成分が十分に抽出されない問題がある一方、過度に長い場合はシトラールやシトロネラールなどの香料が揮発して失われ、風味を損なうという問題がある。当該問題を解消するため、第１工程における各変数の値が上記のように制御されている。 When the acid dissociation constant (pKa) of the solvent is less than -1.8, there is a problem that the active ingredient is oxidized or decomposed. If the amount of Labiatae tea leaves added is too small, there is a problem that active ingredients such as rosmarinic acid cannot be sufficiently extracted, while if it is excessive, astringent components such as catechin and tannin (bitter components felt by the tongue), and There is a problem that the bitterness component (bitterness component felt in the throat) such as tannin increases too much. If the heating temperature of the solvent to which Labiatae tea leaves are added is excessively low, there is a problem that active ingredients such as rosmarinic acid are not sufficiently extracted, while if the temperature is excessively high, catechin and tannin are extracted. There is a problem that it becomes too bitter (astringency and harshness become stronger). If the heating time of the solvent to which Labiatae tea leaves are added is excessively short, there is a problem that active ingredients such as rosmarinic acid are not sufficiently extracted, while if it is excessively long, fragrances such as citral and citronellal are volatilized and lost. , There is a problem of spoiling the flavor. In order to solve the problem, the value of each variable in the first step is controlled as described above.
図２Ａには、溶媒におけるシソ科茶葉（レモンバーム）の加熱温度（溶媒温度）が比較的低温（たとえば６０℃）である場合の当該加熱時間と、溶媒における甘味成分（二点鎖線）、香り成分（実線）、渋み成分（一点鎖線）およびえぐみ成分（破線）のそれぞれとの関係が示されている。この場合、加熱時間が長くなるほど香り成分が多く抽出されるものの、同時に渋み成分およびえぐみ成分も多く抽出され、かつ、甘味成分が減少することがわかる。甘味成分としてはデンプンやブドウ糖などの炭水化物が挙げられ、香り成分としてはシトラールやシトロネラールなどが挙げられ、渋み成分としてはカテキンおよびタンニンなどが挙げられ、えぐみ成分としてはタンニンなどが挙げられる。 FIG. 2A shows the heating time when the heating temperature (solvent temperature) of Labiatae tea leaves (lemon balm) in the solvent is relatively low (for example, 60 ° C.), and the sweetness component (dashed line) and fragrance component in the solvent. The relationship between (solid line), astringent component (dashed line) and harsh component (broken line) is shown. In this case, it can be seen that the longer the heating time, the more the aroma component is extracted, but at the same time, the more astringent component and the astringent component are extracted, and the sweetness component is reduced. Examples of the sweetness component include carbohydrates such as starch and glucose, examples of the aroma component include citral and citronellal, examples of the astringent component include catechin and tannin, and examples of the astringent component include tannin.
図２Ｂには、溶媒におけるシソ科茶葉（レモンバーム）の加熱温度（溶媒温度）が比較的高温（たとえば１２０℃）である場合の当該加熱時間と、溶媒における甘味成分（二点鎖線）、香り成分（実線）、渋み成分（一点鎖線）およびえぐみ成分（破線）のそれぞれとの関係が示されている。この場合、加熱時間の長短に関わらず甘味成分およびえぐみ成分の抽出量は変化しないが、香り成分および渋み成分について加熱時間が長くなるほど徐々に減少することがわかる。 FIG. 2B shows the heating time when the heating temperature (solvent temperature) of Labiatae tea leaves (lemon balm) in the solvent is relatively high (for example, 120 ° C.), and the sweetness component (dashed line) and fragrance component in the solvent. The relationship between (solid line), astringent component (dashed line) and harsh component (broken line) is shown. In this case, it can be seen that the extraction amounts of the sweetness component and the astringent component do not change regardless of the length of the heating time, but the aroma component and the astringent component gradually decrease as the heating time becomes longer.
「第２工程」において、１００体積部の第１液体に対して、０．５〜５０重量部のバラ類、キク類又はユキノシタ目果実の果汁が添加される。バラ類、キク類又はユキノシタ目果実の果汁が添加された第１液体が２０〜１２０℃で０〜９０分間にわたって加熱されることにより「第２液体」が得られる。０分間の加熱とは、加熱処理が省略されることを意味している。バラ類果実としては、チョークベリー（アロニア）、アーティチョーク、プラム、ブラックベリー、ラズベリー、ブルーベリー、ストロベリー、リンゴ、ナシ、セイヨウナシ、ブドウ、ザクロ、モモ、グァバ、レモン、ライム、ミカン、オレンジ、グレープフルーツ、マンゴー、マンゴスチン、アンズ、などが用いられる。キク類果実としては、ビルベリー、エルダベリー、クランベリー、アーティチョーク、ハスカップ、クコ、キウイ、ノニ（ヤエヤマアオキ）、などが用いられる。ユキノシタ目果実としては、ブラックカラント、レッドカラント、グーズベリーなどが用いられる。なお、第１工程および第２工程の間において６０〜１２０℃で３０分以下の時間にわたって第１液体が加熱されてもよい。 In the "second step", 0.5 to 50 parts by weight of roses, asterids or saxifragales fruit juice is added to 100 parts by volume of the first liquid. A "second liquid" is obtained by heating the first liquid to which the juice of roses, asterids or Saxifragales fruits is added at 20 to 120 ° C. for 0 to 90 minutes. Heating for 0 minutes means that the heat treatment is omitted. Rosid fruits include chokeberries (aronia), artichokes, plums, blackberries, raspberries, blueberries, strawberry, apples, pears, pears, grapes, pomegranates, peaches, guava, lemons, limes, oranges, oranges, grapefruits, Mango, mangostin, apricot, etc. are used. As the asterid fruit, bilberry, eldaberry, cranberry, artichoke, haskap, wolfberry, kiwi, noni (noni) and the like are used. As Saxifragales fruit, blackcurrant, redcurrant, gooseberry and the like are used. The first liquid may be heated at 60 to 120 ° C. for a time of 30 minutes or less between the first step and the second step.
バラ類果実の果汁の添加量が過少である場合はアントシアニンに代表される有効成分のポリフェノールが減少するという問題がある一方、過多である場合はタンニンなどの渋み成分が強く感じられるという問題がある。果汁が添加された第１液体の加熱温度が過度に低温である場合はグルタミン酸のうま味を強くするクエン酸やリンゴ酸の働きが悪い問題がある一方、過度に高温である場合はクエン酸やリンゴ酸などの酸味およびタンニンなどの渋みを強めて風味を悪くするという問題がある。果汁が添加された第１液体の加熱時間が過度に短い場合は渋みや酸味が強く、うま味や甘みが弱くなるという問題がある一方、過度に長い場合は渋みや酸味が和らぐものの、うま味や甘みまで損なわれて風味が落ちるという問題がある。当該問題を解消するため、第２工程における各変数の値が上記のように制御されている。 When the amount of fruit juice added to rose fruits is too small, there is a problem that the active ingredient polyphenol represented by anthocyanin is reduced, while when it is too much, there is a problem that astringent components such as tannin are strongly felt. .. When the heating temperature of the first liquid to which the fruit juice is added is excessively low, there is a problem that citric acid and malic acid, which enhance the umami of glutamic acid, do not work well, while when the temperature is excessively high, citric acid and malic acid are used. There is a problem that the sourness such as acid and the astringency such as tannin are strengthened to deteriorate the flavor. If the heating time of the first liquid to which the fruit juice is added is excessively short, there is a problem that the astringency and sourness are strong and the umami and sweetness are weakened, while if it is excessively long, the astringency and sourness are alleviated, but the umami and sweetness are softened. There is a problem that the flavor is lost. In order to solve the problem, the value of each variable in the second step is controlled as described above.
図３Ａには、バラ科果実（チョークベリー）の果汁が添加された第１液体の加熱温度（溶媒温度）が比較的低温（たとえば６０℃）である場合の当該添加量（溶媒における果汁濃度）と、溶媒における甘味成分（実線）、うま味成分（破線）、渋み成分（一点鎖線）および酸味成分（二点鎖線）のそれぞれとの関係が示されている。図３Ｂには、バラ科果実の果汁が添加された第１液体の加熱温度（溶媒温度）が比較的高温（たとえば１２０℃）である場合の当該添加量と、溶媒における甘味成分（実線）、うま味成分（破線）、渋み成分（一点鎖線）および酸味成分（二点鎖線）のそれぞれとの関係が示されている。いずれの場合も果汁濃度が高くなるほど各成分の含有量が多くなることがわかる。その一方、加熱温度が高温である場合、加熱温度が低温である場合よりも、甘味成分およびうま味成分の含有量がともに多いことがわかる。 FIG. 3A shows the amount of addition (concentration of fruit juice in the solvent) when the heating temperature (solvent temperature) of the first liquid to which the juice of Rosaceae fruit (chalkberry) is added is relatively low (for example, 60 ° C.). And the relationship between the sweet component (solid line), the umami component (broken line), the astringent component (single-dot chain line), and the sour component (two-dot chain line) in the solvent are shown. FIG. 3B shows the amount of the first liquid to which the juice of the rose family fruit was added when the heating temperature (solvent temperature) was relatively high (for example, 120 ° C.), and the sweetness component (solid line) in the solvent. The relationship between the umami component (broken line), the astringent component (dashed line) and the sour component (dashed line) is shown. In either case, it can be seen that the higher the fruit juice concentration, the higher the content of each component. On the other hand, it can be seen that when the heating temperature is high, the contents of both the sweetness component and the umami component are higher than when the heating temperature is low.
「第３工程」において、１００体積部の第２液体に対して、０．５〜５０重量部の玄米粉、０．５〜５０重量部の米糠粉、または０．０４〜５０重量部の米糠粉および０．４５５〜４５．５重量部の白米粉が添加される。玄米粉、米糠粉、または米糠粉および白米粉（以下「玄米粉等」という。）が添加された第２液体が６０〜１２０℃で１〜９０分間にわたって加熱されることにより「第３液体」が得られる。 In the "third step", 0.5 to 50 parts by volume of brown rice flour, 0.5 to 50 parts by weight of rice bran powder, or 0.04 to 50 parts by weight of rice bran with respect to 100 parts by volume of the second liquid. Flour and 0.455-45.5 parts by volume of white rice flour are added. A second liquid to which brown rice flour, rice bran flour, or rice bran flour and white rice flour (hereinafter referred to as "brown rice flour, etc.") is added is heated at 60 to 120 ° C. for 1 to 90 minutes to form a "third liquid". Is obtained.
玄米粉等の添加量が過少である場合はイノシトールおよびフィチン酸に代表されるイノシトールのリン酸エステル誘導体およびオクタコサノールなどの含有量が少なくなるという問題がある一方、過多である場合はデンプンや繊維質が過剰となる問題がある。玄米粉等が添加された第２液体の加熱温度が過度に低温である場合はフィチン酸、イノシトール、オクタコサノールなどの抽出量が少なく、デンプンに十分な熱が加わらないので消化不良を起こしやすくする問題がある一方、過度に高温である場合はデンプンなどの炭水化物が一部分解（炭化）し、苦みを増すという問題がある。玄米粉等が添加された第２液体の加熱時間が過度に短い場合はデンプンの膨潤あるいは膨潤後の分散が不十分となり、舌触りが悪化する問題がある一方、過度に長い場合はデンプンの分散により舌触りは良くなるものの、苦みなどが増して風味が悪くなるという問題がある。当該問題を解消するため、第３工程における各変数の値が上記のように制御されている。 If the amount of brown rice flour or the like added is too small, there is a problem that the content of inositol, a phosphate ester derivative of inositol represented by phytic acid, and octacosanol is small, while if it is too much, starch or fiber. There is a problem of excess. When the heating temperature of the second liquid to which brown rice powder or the like is added is excessively low, the amount of phytic acid, inositol, octacosanol, etc. extracted is small, and sufficient heat is not applied to starch, which makes it easy to cause indigestion. On the other hand, when the temperature is excessively high, carbohydrates such as starch are partially decomposed (carbonized), which causes a problem of increasing bitterness. If the heating time of the second liquid to which brown rice flour or the like is added is excessively short, the starch swells or disperses after swelling becomes insufficient, and there is a problem that the texture deteriorates. On the other hand, if it is excessively long, the starch disperses. Although the texture is improved, there is a problem that bitterness increases and the flavor deteriorates. In order to solve the problem, the value of each variable in the third step is controlled as described above.
第ｎ工程（ｎ＝１，２，３）の後、必要に応じて、第ｎ液体に対してそれまでの加熱等により減少した分の溶媒が加えられる。 After the nth step (n = 1, 2, 3), if necessary, a solvent reduced by the heating or the like up to that point is added to the nth liquid.
これにより、シソ科茶葉の抽出液、バラ科果実の果汁およびフィチン酸混合液が配合され、イノシトールおよびイノシトールのリン酸エステル誘導体を０．０７〜２８重量％含有する飲料が製造される。当該飲料は、１００ｐｐｍ以上のロスマリン酸と、３５０ｐｐｍ以上のその他のポリフェノールとを含有し、ロスマリン酸の当該その他ポリフェノールに対する比率が１．００以下である。 As a result, an extract of Labiatae tea leaves, a juice of Rosaceae fruits, and a mixed solution of phytic acid are blended to produce a beverage containing 0.07 to 28% by weight of inositol and a phosphate ester derivative of inositol. The beverage contains 100 ppm or more of rosmarinic acid and 350 ppm or more of other polyphenols, and the ratio of rosmarinic acid to the other polyphenols is 1.00 or less.
（実施例）
（実施例１）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例１の第３液体が調製された。
(Example)
(Example 1)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 1 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 1 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and the third step temperature was T 3 = 100 [° C.], the third step time was t 3 = 20 [min], and the solvent was reduced by heating. , The third liquid of Example 1 was prepared.
なお、玄米粉は発芽玄米由来でも良く、２．５〜２５０［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The brown rice flour may be derived from germinated brown rice, and 2.5 to 250 [g] is added. The third step temperature T 3 is 60 to 120 [° C.] and the third step time t 3 is 1 to 30 [min]. It is preferable to be retained. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例２）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例２の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例２の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例２の第３液体が調製された。
(Example 2)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 2 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 2 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the solvent was kept heated at the third step temperature T 3 = 100 [° C.] for the third step time t 3 = 20 [min], and the solvent reduced by heating was added. , The third liquid of Example 2 was prepared.
なお、米糠粉は発芽玄米由来でも良く、２．５〜２５０［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The rice bran flour may be derived from germinated brown rice, and 2.5 to 250 [g] is added. The third step temperature T 3 is 60 to 120 [° C.] and the third step time t 3 is 1 to 30 [min]. It is preferable to be retained. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例３）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例３の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例３の第２液体が調製された。この第２液体に白米粉４５．５［ｇ］及び米糠粉４．５［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例３の第３液体が調製された。
(Example 3)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 3 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 3 was prepared in the second step time t 2 = 0 [min]. 45.5 [g] of white rice flour and 4.5 [g] of rice flour are added to this second liquid, and the third step temperature is T 3 = 100 [° C.] and the third step time is t 3 = 20 [min]. And the solvent reduced by heating was added to prepare the third liquid of Example 3.
なお、米糠粉は発芽玄米由来でも良く、０．２〜２５０［ｇ］投入され、白米粉は２．２７５〜２２７．５［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The rice bran flour may be derived from germinated brown rice, and 0.2 to 250 [g] is added, white rice flour is added 2.275 to 227.5 [g], and the third step temperature T 3 is 60 to 120 [° C. ], The third step time t 3 is preferably held by heating for 1 to 30 [min]. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例４）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例４の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例４の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時に豆乳が５０［ｍＬ］注がれ、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒が加えられ、実施例４の第３液体が調製された。
(Example 4)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 4 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 4 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the mixture was heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 passed 15 [min], soy milk was 50 [mL]. The pouring was carried out by heating and holding until the third step time t 3 = 20 [min], and the solvent reduced by heating was added to prepare the third liquid of Example 4.
なお、豆乳は０〜５０［ｍＬ］注がれても良く、そのタイミングは第３工程時間ｔ３以内（実施例４の場合は０〜２０［ｍｉｎ］）となるが、風味を考慮すると（ｔ３−１０）〜（ｔ３−５）［ｍｉｎ］であることが好ましい。 Incidentally, soymilk may be poured 0 to 50 [mL], when the timing (in the case of Example 4 0~20 [min]) a third process time t 3 but within the, considering the flavor ( it is preferable t 3 -10) is ~ (t 3 -5) [min ].
（実施例５）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例５の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例５の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時に高麗人参が５０［ｇ］投入され、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒が加えられ、実施例５の第３液体が調製された。
(Example 5)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 5 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 5 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder is added to this second liquid, and it is heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 elapses 15 [min], 50 [g] of Korean carrot ] Was charged, heated and held until the third step time t 3 = 20 [min], and the solvent reduced by heating was added to prepare the third liquid of Example 5.
なお、高麗人参は細断又は粉砕されていることが好ましく、０〜２００［ｇ］投入されても良く、そのタイミングは第３工程時間ｔ３以内（実施例５の場合は０〜２０［ｍｉｎ］）となるが、高麗人参サポニンであるジンセノイドを煎じることを考慮すると０〜（ｔ３−５）［ｍｉｎ］であることが好ましい。 Incidentally, ginseng is preferably being shredded or crushed, 0 to 200 [g] may be turned, the timing when the third process time t 3 within (Example 5 0 to 20 [min ]) and becomes, 0 to consider brewing a Jinsenoido a ginseng saponin (t 3 -5) is preferably [min].
（実施例６）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例６の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例６の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時にローヤルゼリーが５０［ｍＬ］投入され、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒が加えられ、実施例６の第３液体が調製された。
(Example 6)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 6 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 6 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and it was heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 passed 15 [min], the royal jelly was 50 [mL]. The liquid was charged and held by heating until the third step time t 3 = 20 [min], and the solvent reduced by heating was added to prepare the third liquid of Example 6.
なお、ローヤルゼリーは発酵ローヤルゼリー由来でも良く、ローヤルゼリーは液体なら０〜１００［ｍＬ］注がれても良く、固体なら０〜１００［ｇ］投入されても良く、注入又は投入のタイミングは第３工程時間ｔ３以内（実施例６の場合は０〜２０［ｍｉｎ］）であることが好ましい。 The royal jelly may be derived from fermented royal jelly, and if the royal jelly is a liquid, 0 to 100 [mL] may be poured, and if it is a solid, 0 to 100 [g] may be added, and the timing of injection or addition is the third step. It is preferably within time t 3 (0 to 20 [min] in the case of Example 6).
（実施例７）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例７の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例７の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、ヤシ科のアサイー（ワカバキャベツヤシ）果汁が５０［ｇ］注がれ、加熱により減少した溶媒が加えられ、実施例７の第３液体が調製された。
(Example 7)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 7 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 7 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and it was heated and held until the third process time t 3 = 20 [min] at the third process temperature T 3 = 100 [° C], and the acai of the palm family (Wakaba cabbage) 50 [g] of coconut juice was poured and a solvent reduced by heating was added to prepare a third liquid of Example 7.
なお、アサイー果汁は０．１〜１００［ｇ］注がれても良く、注入のタイミングは第３工程時間ｔ３以内（実施例７の場合は０〜２０［ｍｉｎ］）であることが好ましい。 Incidentally, Acai juice 0.1 to 100 [g] poured at best, it is preferable timing of injection (in the case of Example 7 0~20 [min]) a third process time t 3 within a ..
（実施例８）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例８の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例８の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例８の第３液体が調製された。そして、原液として３０［ｇ］の第３溶液が用いられ、９０［ｇ］のアイスクリーム用原液が注がれ、１［分］以上撹拌および泡立てされ、０［℃］以下で３０［分］以上冷却され、実施例８の第３液体を利用したアイスクリームが作成された。
(Example 8)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 8 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 8 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the solvent was kept heated at the third step temperature T 3 = 100 [° C.] for the third step time t 3 = 20 [min], and the solvent reduced by heating was added. , The third liquid of Example 8 was prepared. Then, a third solution of 30 [g] is used as the stock solution, 90 [g] of the stock solution for ice cream is poured, stirred and whipped for 1 [minute] or more, and 30 [minute] at 0 [° C] or less. After cooling as described above, an ice cream using the third liquid of Example 8 was prepared.
なお、第３液体はアイスクリームに対して１０〜５０重量部添加されることが好ましい。 The third liquid is preferably added in an amount of 10 to 50 parts by weight with respect to the ice cream.
（実施例９）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例９の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例９の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例９の第３液体が調製された。そして、原液として２００［ｇ］の第３液体が用いられ、予め５［ｇ］のゼラチンを３０［ｍＬ］の逆浸透水（ｐＫａ＝７．０）で溶解させたゼリー用水溶液が注がれ、１［ｍｉｎ］以上撹拌され、１０［℃］以下に十分に冷却され、実施例９の第３液体を利用したゼラチン由来のゼリーが作成された。
(Example 9)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 9 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 9 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and the third step temperature was T 3 = 100 [° C.], the third step time was t 3 = 20 [min], and the solvent was reduced by heating. , The third liquid of Example 9 was prepared. Then, a third liquid of 200 [g] is used as the stock solution, and an aqueous solution for jelly in which 5 [g] of gelatin is previously dissolved in 30 [mL] of back-penetrating water (pKa = 7.0) is poured. The jelly was stirred for 1 [min] or more and sufficiently cooled to 10 [° C.] or less to prepare a gelatin-derived jelly using the third liquid of Example 9.
なお、玄米粉は発芽玄米由来でも良く、第３液体はゼラチン由来のゼリーに対して５０
〜９９重量部添加されることが好ましい。
The brown rice flour may be derived from germinated brown rice, and the third liquid is 50 for gelatin-derived jelly.
It is preferable to add ~ 99 parts by weight.
（実施例１０）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１０の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１０の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例１０の第３液体が調製された。そして、原液として２００［ｇ］の第３液体が用いられ、２［ｇ］の寒天粉末が投入され、１００［℃］以上で１［ｍｉｎ］以上撹拌され、１０［℃］以下に十分に冷却され、実施例１０の第３液体を利用した寒天由来のゼリーが作成された。
(Example 10)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Example 10 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 10 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and the third step temperature was T 3 = 100 [° C.], the third step time was t 3 = 20 [min], and the solvent was reduced by heating. , The third liquid of Example 10 was prepared. Then, a third liquid of 200 [g] is used as the stock solution, 2 [g] of agar powder is added, and the mixture is stirred at 100 [° C.] or higher for 1 [min] or higher and sufficiently cooled to 10 [° C.] or lower. Then, a jelly derived from agar was prepared using the third liquid of Example 10.
なお、玄米粉は発芽玄米由来でも良く、第３液体は寒天由来のゼリーに対して７５〜９９．５重量部添加されることが好ましい。 The brown rice flour may be derived from germinated brown rice, and the third liquid is preferably added in an amount of 75 to 99.5 parts by weight with respect to the jelly derived from agar.
実施例１１〜２０は、塩基性の水を起点とした実施例であり、実施例１〜１０に対応している。 Examples 11 to 20 are examples starting from basic water, and correspond to Examples 1 to 10.
（実施例１１）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１１の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１１の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１１の第３液体が調製された。
(Example 11)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 11 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 11 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and it was kept heated for the third process time t 3 = 20 [min] at the third process temperature T 3 = 100 [° C.], and reverse osmosis as a solvent reduced by heating. Water (pKa = 7.0) was added to prepare the third liquid of Example 11.
なお、玄米粉は発芽玄米由来でも良く、２．５〜２５０［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The brown rice flour may be derived from germinated brown rice, and 2.5 to 250 [g] is added. The third step temperature T 3 is 60 to 120 [° C.] and the third step time t 3 is 1 to 30 [min]. It is preferable to be retained. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例１２）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１２の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１２の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１２の第３液体が調製された。
(Example 12)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 12 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 12 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and it was kept heated for the third step time t 3 = 20 [min] at the third step temperature T 3 = 100 [° C.], and reverse osmosis as a solvent reduced by heating. Water (pKa = 7.0) was added to prepare the third liquid of Example 12.
なお、米糠粉は発芽玄米由来でも良く、２．５〜２５０［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The rice bran flour may be derived from germinated brown rice, and 2.5 to 250 [g] is added. The third step temperature T 3 is 60 to 120 [° C.] and the third step time t 3 is 1 to 30 [min]. It is preferable to be retained. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例１３）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１３の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１３の第２液体が調製された。この第２液体に白米粉４５．５［ｇ］及び米糠粉４．５［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１３の第３液体が調製された。
(Example 13)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 13 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 13 was prepared in the second step time t 2 = 0 [min]. White rice flour 45.5 [g] and rice bran flour 4.5 [g] are added to this second liquid, and the third step temperature T 3 = 100 [° C.] and the third step time t 3 = 20 [min] are heated and held. Then, reverse osmosis water (pKa = 7.0) was added as a solvent reduced by heating, and the third liquid of Example 13 was prepared.
なお、米糠粉は発芽玄米由来でも良く、０．２〜２５０［ｇ］投入され、白米粉は２．２７５〜２２７．５［ｇ］投入され、第３工程温度Ｔ３は６０〜１２０［℃］で第３工程時間ｔ３は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。必要に応じて、第３液体を濾過しても良い。また、第３液体を豆乳で１．０〜１０倍希釈しても良く、その場合は風味の関係から２〜５倍希釈が好ましい。 The rice bran flour may be derived from germinated brown rice, and 0.2 to 250 [g] is added, white rice flour is added 2.275 to 227.5 [g], and the third step temperature T 3 is 60 to 120 [° C. ], The third step time t 3 is preferably held by heating for 1 to 30 [min]. If necessary, the third liquid may be filtered. Further, the third liquid may be diluted 1.0 to 10 times with soy milk, and in that case, dilution of 2 to 5 times is preferable from the viewpoint of flavor.
（実施例１４）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１４の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１４の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時に豆乳が５０［ｍＬ］注がれ、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１４の第３液体が調製された。
(Example 14)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 14 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 14 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the mixture was heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 passed 15 [min], soy milk was 50 [mL]. The pouring was carried out by heating and holding until the third step time t 3 = 20 [min], and reverse osmosis water (pKa = 7.0) was added as a solvent reduced by heating to prepare the third liquid of Example 14. It was.
なお、豆乳は０〜５０［ｍＬ］注がれても良く、そのタイミングは第３工程時間ｔ３以内（実施例１４の場合は０〜２０［ｍｉｎ］）となるが、風味を考慮すると（ｔ３−１０）〜（ｔ３−５）［ｍｉｎ］であることが好ましい。 Incidentally, soymilk may be poured 0 to 50 [mL], when the timing (in the case of Example 14 0~20 [min]) a third process time t 3 but within the, considering the flavor ( it is preferable t 3 -10) is ~ (t 3 -5) [min ].
（実施例１５）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１５の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１５の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時に高麗人参が５０［ｇ］投入され、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１５の第３液体が調製された。
(Example 15)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 15 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 15 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder is added to this second liquid, and it is heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 elapses 15 [min], 50 [g] of Korean ginseng is added. ] Is charged and held by heating until the third step time t 3 = 20 [min], and reverse osmosis water (pKa = 7.0) is added as a solvent reduced by heating to prepare the third liquid of Example 15. It was.
なお、高麗人参は細断又は粉砕されていることが好ましく、０〜２００［ｇ］投入されても良く、そのタイミングは第３工程時間ｔ３以内（実施例１５の場合は０〜２０［ｍｉｎ］）となるが、高麗人参サポニンであるジンセノイドを煎じることを考慮すると０〜（ｔ３−５）［ｍｉｎ］であることが好ましい。 Incidentally, ginseng is preferably being shredded or crushed, 0 to 200 [g] may be turned, the timing when the third process time t 3 within (Example 15 0 to 20 [min ]) and becomes, 0 to consider brewing a Jinsenoido a ginseng saponin (t 3 -5) is preferably [min].
（実施例１６）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１６の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１６の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で加熱保持され、第３工程時間ｔ３が１５［ｍｉｎ］経過時にローヤルゼリーが５０［ｍＬ］投入され、第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１６の第３液体が調製された。
(Example 16)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 16 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 16 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the mixture was heated and held at the third step temperature T 3 = 100 [° C.], and when the third step time t 3 passed 15 [min], the royal jelly was 50 [mL]. The liquid was charged and held by heating until the third step time t 3 = 20 [min], and reverse osmosis water (pKa = 7.0) was added as a solvent reduced by heating to prepare the third liquid of Example 16. ..
なお、ローヤルゼリーは発酵ローヤルゼリー由来でも良く、ローヤルゼリーは液体なら０〜１００［ｍＬ］注がれても良く、固体なら０〜１００［ｇ］投入されても良く、注入又は投入のタイミングは第３工程時間ｔ３以内（実施例１６の場合は０〜２０［ｍｉｎ］）であることが好ましい。 The royal jelly may be derived from fermented royal jelly, and if the royal jelly is a liquid, 0 to 100 [mL] may be poured, and if it is a solid, 0 to 100 [g] may be added. The timing of injection or addition is the third step. It is preferably within time t 3 (0 to 20 [min] in the case of Example 16).
（実施例１７）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１７の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１７の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］まで加熱保持され、ヤシ科のアサイー（ワカバキャベツヤシ）果汁が５０［ｇ］注がれ、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、実施例１７の第３液体が調製された。
(Example 17)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 17 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 17 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and it was heated and held until the third process time t 3 = 20 [min] at the third process temperature T 3 = 100 [° C], and the acai of the palm family (Wakaba cabbage) 50 [g] of coconut juice was poured, and reverse osmosis water (pKa = 7.0) was added as a solvent reduced by heating to prepare the third liquid of Example 17.
なお、アサイー果汁は０．１〜１００［ｇ］注がれても良く、注入のタイミングは第３工程時間ｔ３以内（実施例１７の場合は０〜２０［ｍｉｎ］）であることが好ましい。 Incidentally, Acai fruit juice may be poured 0.1 to 100 [g], it is preferable timing of injection (the case of Example 17 0~20 [min]) a third process time t 3 within a ..
（実施例１８）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１８の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１８の第２液体が調製された。この第２液体に米糠粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例１８の第３液体が調製された。そして、原液として３０［ｇ］の第３溶液が用いられ、９０［ｇ］のアイスクリーム用原液が注がれ、１［分］以上撹拌および泡立てされ、０［℃］以下に十分冷却され、実施例１８の第３液体を利用したアイスクリームが作成された。
(Example 18)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 18 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 18 was prepared in the second step time t 2 = 0 [min]. 50 [g] of rice bran powder was added to this second liquid, and the solvent was kept heated at the third step temperature T 3 = 100 [° C.] for the third step time t 3 = 20 [min], and the solvent reduced by heating was added. , The third liquid of Example 18 was prepared. Then, a third solution of 30 [g] is used as the undiluted solution, 90 [g] of the undiluted solution for ice cream is poured, stirred and whipped for 1 [minute] or more, and sufficiently cooled to 0 [° C.] or less. An ice cream using the third liquid of Example 18 was prepared.
なお、第３液体はアイスクリームに対して１０〜５０重量部添加されることが好ましい。 The third liquid is preferably added in an amount of 10 to 50 parts by weight with respect to the ice cream.
（実施例１９）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例１９の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例１９の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例１９の第３液体が調製された。そして、原液として２００［ｇ］の第３液体が用いられ、予め５［ｇ］のゼラチンを３０［ｍＬ］の逆浸透水（ｐＫａ＝７．０）で溶解させたゼリー用水溶液が注がれ、１［ｍｉｎ］以上撹拌され、１０［℃］以下に十分に冷却され、実施例１９の第３液体を利用したゼラチン由来のゼリーが作成された。
(Example 19)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 19 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 19 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and the third step temperature was T 3 = 100 [° C.], the third step time was t 3 = 20 [min], and the solvent was reduced by heating. , The third liquid of Example 19 was prepared. Then, a third liquid of 200 [g] is used as the stock solution, and an aqueous solution for jelly in which 5 [g] of gelatin is previously dissolved in 30 [mL] of back-penetrating water (pKa = 7.0) is poured. The jelly was stirred for 1 [min] or more and sufficiently cooled to 10 [° C.] or less to prepare a gelatin-derived jelly using the third liquid of Example 19.
なお、玄米粉は発芽玄米由来でも良く、第３液体はゼラチン由来のゼリーに対して５０〜９９重量部添加されることが好ましい。 The brown rice flour may be derived from germinated brown rice, and the third liquid is preferably added in an amount of 50 to 99 parts by weight based on the gelatin-derived jelly.
（実施例２０）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で実施例２０の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程時間ｔ２＝０［ｍｉｎ］で実施例２０の第２液体が調製された。この第２液体に玄米粉が５０［ｇ］投入され、第３工程温度Ｔ３＝１００［℃］で第３工程時間ｔ３＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、実施例２０の第３液体が調製された。そして、原液として２００［ｇ］の第３液体が用いられ、２［ｇ］の寒天粉末が投入され、１００［℃］以上で１［ｍｉｎ］以上撹拌され、１０［℃］以下に十分に冷却され、実施例２０の第３液体を利用した寒天由来のゼリーが作成された。
(Example 20)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Example 20 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and the second liquid of Example 20 was prepared in the second step time t 2 = 0 [min]. 50 [g] of brown rice powder was added to this second liquid, and the third step temperature was T 3 = 100 [° C.], the third step time was t 3 = 20 [min], and the solvent was reduced by heating. , The third liquid of Example 20 was prepared. Then, a third liquid of 200 [g] is used as the stock solution, 2 [g] of agar powder is added, and the mixture is stirred at 100 [° C.] or higher for 1 [min] or higher and sufficiently cooled to 10 [° C.] or lower. Then, a jelly derived from agar was prepared using the third liquid of Example 20.
なお、玄米粉は発芽玄米由来でも良く、第３液体は寒天由来のゼリーに対して７５〜９９．５重量部添加されることが好ましい。 The brown rice flour may be derived from germinated brown rice, and the third liquid is preferably added in an amount of 75 to 99.5 parts by weight with respect to the jelly derived from agar.
（他の実施例）
本発明の他の実施例として、実施例１〜２０のそれぞれにおいて、次に説明する参考例１〜４のうちいずれかの第１液体または第２液体が用いられることにより、第３液体、ひいては飲料が作成されてもよい。
(Other Examples)
As another example of the present invention, in each of Examples 1 to 20, the first liquid or the second liquid of any of Reference Examples 1 to 4 described below is used, whereby the third liquid, and thus the third liquid, and thus Beverages may be made.
（参考例）
（参考例１）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程温度Ｔ１＝１００［℃］で第１工程時間ｔ１＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、参考例１の第１液体が調製された。
(Reference example)
(Reference example 1)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, the extraction time t E = 3 [min] was extracted, the lemon balm was filtered off, and the first step time t 1 = 20 [min] was heated and held at the first step temperature T 1 = 100 [° C.]. The solvent reduced by heating was added to prepare the first liquid of Reference Example 1.
なお、溶媒として水が用いられる場合はｐＨ＝３〜１１程度が好ましい。水として天然水又は水道水も使用することが可能である。ついで、レモンバームは０．７５〜７５［ｇ］が好ましく、抽出時間ｔＥは１〜１０［ｍｉｎ］で、第１工程温度Ｔ１は６０〜１２０［℃］に設定される方が好ましく、抽出時間はｔＥ＝３×（７．５／Ｌ）×２ｅｘｐ｛（１００−ＴＥ）／１０｝の通り制御されてもよい。また、第１工程時間ｔ１は０〜３０［ｍｉｎ］に設定される方が好ましい。 When water is used as the solvent, pH = 3 to 11 is preferable. Natural water or tap water can also be used as water. Next, the lemon balm is preferably 0.75 to 75 [g], the extraction time t E is preferably 1 to 10 [min], and the first step temperature T 1 is preferably set to 60 to 120 [° C.] for extraction. time t E = 3 × (7.5 / L) × 2exp {(100-T E) / 10} may be controlled as. Further, it is preferable that the first process time t 1 is set to 0 to 30 [min].
（参考例２）
溶媒として５００［ｍＬ］の逆浸透水（ｐＫａ＝７．０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で参考例２の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程温度Ｔ２＝１００［℃］で第２工程時間ｔ２＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒が加えられ、参考例２の第２液体が調製された。
(Reference example 2)
500 [mL] of reverse osmosis water (pKa = 7.0) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [. g] was added, extraction time t E = 3 [min] was extracted, lemon balm was filtered off, and the first liquid of Reference Example 2 was prepared in the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and it was kept heated for the second step time t 2 = 20 [min] at the second step temperature T 2 = 100 [° C.] and decreased by heating. A solvent was added to prepare a second liquid of Reference Example 2.
なお、アロニア果汁は２．５〜２５０［ｍＬ］添加され、第２工程温度Ｔ２は６０〜１２０［℃］で第２工程時間ｔ２は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。 It is preferable that 2.5 to 250 [mL] of aronia juice is added, the second step temperature T 2 is 60 to 120 [° C.], and the second step time t 2 is heated and held for 1 to 30 [min]. ..
（参考例３）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程温度Ｔ１＝１００［℃］で第１工程時間ｔ１＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、参考例３の第１液体が調製された。
(Reference example 3)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. It is charged, extracted for an extraction time t E = 3 [min], the lemon balm is filtered off, and held for heating at the first process temperature T 1 = 100 [° C.] for the first process time t 1 = 20 [min], and by heating. Reverse osmosis water (pKa = 7.0) was added as the reduced solvent to prepare the first liquid of Reference Example 3.
なお、逆浸透水の代わりとして天然水又は水道水も使用することが可能である。ついで、レモンバームは０．７５〜７５［ｇ］が好ましく、抽出時間ｔＥは１〜１０［ｍｉｎ］で、第１工程温度Ｔ１は６０〜１２０［℃］に設定される方が好ましく、抽出時間はｔＥ＝３×（７．５／Ｌ）×２ｅｘｐ｛（１００−ＴＥ）／１０｝の通り制御されてもよい。
また、第１工程時間ｔ１は０〜３０［ｍｉｎ］に設定される方が好ましい。
Natural water or tap water can also be used instead of reverse osmosis water. Next, the lemon balm is preferably 0.75 to 75 [g], the extraction time t E is preferably 1 to 10 [min], and the first step temperature T 1 is preferably set to 60 to 120 [° C.] for extraction. time t E = 3 × (7.5 / L) × 2exp {(100-T E) / 10} may be controlled as.
Further, it is preferable that the first process time t 1 is set to 0 to 30 [min].
（参考例４）
溶媒として５００［ｍＬ］の塩基性水（ｐＫａ＝１０）が用いられ、溶媒温度Ｔ０＝１００［℃］まで加熱され、シソ科茶葉として細断されたレモンバームがＬ＝７．５［ｇ］投入され、抽出時間ｔＥ＝３［ｍｉｎ］抽出され、レモンバームが濾別され、第１工程時間ｔ１＝０［ｍｉｎ］で参考例４の第１液体が調製された。この第１液体にバラ類果実のアロニア果汁が５０［ｍＬ］添加され、第２工程温度Ｔ２＝１００［℃］で第２工程時間ｔ２＝２０［ｍｉｎ］加熱保持され、加熱により減少した溶媒として逆浸透水（ｐＫａ＝７．０）が加えられ、参考例４の第２液体が調製された。
(Reference example 4)
500 [mL] of basic water (pKa = 10) was used as the solvent, and the lemon balm shredded as Labiatae tea leaves was heated to a solvent temperature of T 0 = 100 [° C.] and L = 7.5 [g]. The mixture was charged, extracted at an extraction time t E = 3 [min], the lemon balm was filtered off, and the first liquid of Reference Example 4 was prepared at the first step time t 1 = 0 [min]. 50 [mL] of aronia juice of rose fruit was added to this first liquid, and it was held by heating at the second step temperature T 2 = 100 [° C.] for the second step time t 2 = 20 [min], and decreased by heating. Reverse osmosis water (pKa = 7.0) was added as a solvent to prepare the second liquid of Reference Example 4.
なお、アロニア果汁は２．５〜２５０［ｍＬ］添加され、第２工程温度Ｔ２は６０〜１２０［℃］で第２工程時間ｔ２は１〜３０［ｍｉｎ］加熱保持されるのが好ましい。 It is preferable that 2.5 to 250 [mL] of aronia juice is added, the second step temperature T 2 is 60 to 120 [° C.], and the second step time t 2 is heated and held for 1 to 30 [min]. ..
Claims (1)
（ｂ）第１液体の１００体積％に対して０．５〜５０重量部のバラ類、キク類又はユキノシタ目果実を添加し、２０〜１２０℃で０〜９０分間加熱して第２液体を得る工程と、
（ｃ）第２液体の１００体積％に対して０．５〜５０重量部の玄米粉、０．５〜５０重量部の米糠粉、または０．０４〜５０重量部の米糠粉および０．４５５〜４５．５重量部の白米粉が添加し、６０〜１２０℃で１〜９０分間加熱して第３液体を得る工程と、を含むことを特徴とする、飲料の製造方法。 (A) 0.15 to 14 parts by volume of Labiatae tea leaves were added to 100% by volume of a solvent having an acid dissociation constant (pKa) adjusted to -1.8 or more, and 1 to 60 at 60 to 120 ° C. The step of obtaining the first liquid by heating for 1 minute and then filtering,
(B) Add 0.5 to 50 parts by weight of roses, asterids or Saxifragales to 100% by volume of the first liquid and heat at 20 to 120 ° C. for 0 to 90 minutes to prepare the second liquid. The process of obtaining and
(C) 0.5 to 50 parts by weight of brown rice flour, 0.5 to 50 parts by weight of rice bran flour, or 0.04 to 50 parts by weight of rice bran flour and 0.455 with respect to 100% by volume of the second liquid. A method for producing a beverage, which comprises a step of adding up to 45.5 parts by weight of white rice flour and heating at 60 to 120 ° C. for 1 to 90 minutes to obtain a third liquid.
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| JPH11215973A (en) * | 1998-01-30 | 1999-08-10 | House Foods Corp | Beverage containing fruit and herb |
| JP2004292353A (en) * | 2003-03-26 | 2004-10-21 | Rohto Pharmaceut Co Ltd | Stabilized aqueous liquid composition |
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| JP2004292353A (en) * | 2003-03-26 | 2004-10-21 | Rohto Pharmaceut Co Ltd | Stabilized aqueous liquid composition |
| JP2006143700A (en) * | 2004-10-18 | 2006-06-08 | Maruzen Pharmaceut Co Ltd | Allergen inactivator and allergen inactivating substance |
| JP2006151922A (en) * | 2004-12-01 | 2006-06-15 | Meiji Seika Kaisha Ltd | Absorption accelerator for anthocyanin |
| JP2009034074A (en) * | 2007-08-03 | 2009-02-19 | Kao Corp | Packaged beverage |
| JP2011051901A (en) * | 2009-08-31 | 2011-03-17 | Riyo Miura | alpha-GLUCOSIDASE INHIBITOR |
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