JP2521218B2 - Tsuruna health tea - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a healthy tea containing tsuruna as a main ingredient.

[0002]

2. Description of the Related Art The leaves, stems, roots or fruits of plants, which have been conventionally used for the treatment of human diseases such as herbs and fruits, and have been considered good for maintaining health, are called tea. Many are sold as However, it is often used alone, for example, Dokudami tea and barley tea. Traditionally, tuna is planted in spring and picks up sprouts until autumn until miso soup, stewed foods, oil, tempura, hot water,
It is cooked like vinegar, spices, etc. like spinach, and is used as a substitute for spinach when the season is not available. In addition, raw stems and leaves as they are or when cooked as a regular diet is good for people with gastric weakness, and has been used in Western medicine as a side food for patients with gastritis and gastric erosion. In addition, there is a statement (herbal encyclopedia) that it is effective against liver disease, heartburn, and gynecological disease if you take green vegetables and use it as green juice every day, or by decocting raw ones. However, so-called tea, which is a mixture of the leaf stem of Tsuruna and green tea and consumed as hot water (tea), is not yet provided.

[0003]

Conventionally, in the utilization method of tuna, it has been mainly used as raw food, or boiled and served as a regular food, and it has not been stored for a long time and always used. . Even if the tuna is dried and the above problem (problem of constant use) is solved, it is generally difficult to eat due to the taste and smell of tuna, and it is difficult to drink as a drink.
The flavor was also unsatisfactory. Further, there is a problem in that the leaf stems of tuna are succulent and the active ingredient is difficult to elute even if they are decocted as they are. On the other hand, conventional green tea is particularly excellent in taste and aroma, and has been loved since ancient times as a representative of palatability drinks, but since it contains alkaloids such as caffeine, theophylline and xanthine, depending on how to drink,
In many cases, he could not sleep well at night due to central excitatory and diuretic effects. Therefore, the present invention aims to provide a health tea that solves both the above-mentioned problems of tuna and the problems of green tea.

[0004]

Means for Solving the Problems The present inventor has been trying to produce tea using tsuruna as a material in order to ensure long-term storability of tsuruna and enable constant use. First,
After washing the collected young leaf stems of Tsuruna with water, cut into rough pieces,
After steaming for 2 to 3 minutes with a steamer, immediately cool it with a fan, etc., and then lightly massage it by hand7
It was dried at 0 ° C to 80 ° C, further coarsely pulverized, and an appropriate amount of green tea was mixed to obtain a tuna health tea. In this step, mechanically, a steamer, a rough kneader, a kneading machine, a middle kneading machine, a kneading machine, a dryer, and a crusher can be used for production. In addition, this tuna health tea is blended with green tea to improve the taste and smell peculiar to tuna, and young leaves of tuna can be collected from early summer to early autumn. It is possible to collect and use not only new shoots but also young leaves and blue stems that have grown to a certain extent, and collect all blue leaf stems at the final collection in autumn. The next year, the seeds grow again from the roots. The air is cooled immediately after the steaming process, but the air cooling does not mean natural cooling but means all means of using an electric fan or a cool air blower or the like for rapid cooling.
In addition, the light hand-rubbing process is no different from the hand-rubbing process performed during tea making. A kneading machine may be used for kneading. Further, a drying machine is generally used for the drying operation after the kneading process. It is suitable that the temperature during the drying is 70 ° C to 80 ° C. The dryness of the tuna is 10% or less, preferably 5% or less. Further, the particle size (coarse pulverization degree) of the tuna is most preferably 500 μ to 200 μ. However, of course, it may be coarser or finer than this. The blending ratio of dried crushed tuna and green tea is not particularly limited, but it is preferable that at least the weight ratio of tuna and green tea is larger for tuna and smaller for green tea. Most preferably, the amount is from 10% to 30% of the amount of tuna. Note that the amount of green tea and the amount of tuna should be equal at the maximum, because there is a difference in taste depending on the individual.

[0005]

As described above, since green tea contains caffeine and the like, it has a central excitatory action and a diuretic action, and often presents a situation in which it is impossible to sleep well at night depending on the way of drinking and the constitution. On the other hand, the mucilage of Tsuruna makes one kind of colloidal solution in the stomach and adheres to the inflammatory site (mucosal surface) to form a thin film, blocking mechanical and chemical irritation to the mucous membrane, where inflammatory pain is relieved. It is said to have an anti-inflammatory effect. In addition, tannin in the tea component binds to local proteins to cause precipitation of insoluble substances, forming a film locally,
Therefore, it is said to be good for mucosal inflammation such as gastrointestinal catarrh because it has a constricting action that contracts blood vessels, blocks cell gaps and lymph gaps, suppresses secretion of serum and mucus, and suppresses leukocyte migration. ing. Therefore, when the truncha according to the present invention is steamed, dried, coarsely pulverized and blended with green tea, the tuna tea is drunk as tea (boiled water), and the mucilage substance that is a component of the tuna makes a colloidal solution and adheres to the gastric mucosa. It has a thin protective film and has a mucous membrane protective effect. As a result, it reduces the mucosal irritation of alkaloids (caffeine, theophylline, etc.), which are tea components, as well as suppresses absorption, resulting in central excitatory and diuretic effects. Has a relaxing effect.

[0006]

[Examples] After rinsing the leaf stems of vines with water, they were cut and cut for 2 minutes.
After steaming for 3 minutes, it was cooled in a dryer. Next, it was dried in a dryer at 70 ° C. for about 3 hours until the water content became 10% or less, and then pulverized to about 200 μ using a coarse pulverizer. This crushed tuna was blended in a ratio of 1 gyokuro to 5 tuna to prepare a tea pack of 2 g per pack. The following clinical tests were carried out using this tea.

A. Clinical effects of Tsuruna tea of the present invention on gastritis 1. Test subjects Patients who complain of gastric subjective symptoms due to acute gastritis and chronic gastritis (10 males and 10 females, average age 56.9 years). However, patients with any of the following items were excluded from the subjects. (1) Patients with gastric / duodenal ulcer (scarring cases are acceptable) (2) Patients with a history of surgical operations such as gastrointestinal resection (3) Patients with allergic constitution (4) Liver, kidney, heart, lung, blood vessels Patients who have serious complications such as diseases (5) Patients who need to administer steroidal and non-steroidal anti-inflammatory drugs (6) Tendency to cure by administration of the therapeutic agent for this disease such as H ₂ -blocker until just before Patients (but in principle 1
(A weekly drug holiday is allowed.) (7) Pregnant women, women who may be pregnant and lactating women (8) Patients with malignant tumors (9) Patients who are judged inappropriate by the doctor 2. Patient consent In principle, prior to the start of the study, the study content was explained to the patient and consent was obtained. 3. Test method (1) Dosage, dosing method and dosing period As a general rule, one pack of "Tuna health tea" was taken 3 times a day after each meal. However, as with normal tea, it may be taken before meals, between meals, etc. when necessary. Do not use concomitant medication for 7 to 14 days (2) Test item Test item a) Subjective symptoms Epigastric pain, stomach discomfort, bloating, anorexia, heartburn, belching, nausea, vomiting, constipation, Diarrhea, tenderness, etc. b) Taste, aroma, color tone, and sensation of ingestion (3) Diagnostic criteria Each symptom was classified into the following 4 stages. 3: Severe symptom (difficult to have) 2: Moderate symptom (somewhat severe) 1: Mild symptom (sometimes, some little) 0: No symptom or improved sensation ) Taste, fragrance, color tone, throat feeling 3: Good 2: Normal 1: Not good (4) Criteria for effect subjective symptom The degree of improvement of each symptom was judged according to the following criteria in five stages.・ Significant improvement (+++): 3 → 0, 2 → 0 ・ Moderate improvement (++): 3 → 1, 1 → 0 ・ Mild improvement (+): 3 → 2, 2 → 1 ・ Invariant (+) ±): No change in symptoms ・ Aggravation (-): Deterioration of symptoms (5) Criteria for overall effect The improvement of each subjective symptom was comprehensively classified into the following 5 grades. -Significant improvement (+++)-Moderate improvement (++)-Mild improvement (+)-Invariant (±) -Aggravation (-) (6) Comprehensive evaluation of the feeling of administration Overall evaluation of each feeling of use Judgment was made according to the following four stages.・ Preferred ・ Slightly favorable ・ Neither can be said ・ Unfavorable (7) Safety The side effects that occurred during the study were evaluated by dividing them into the following 3 stages.・ No side effects at all ・ Mild side effects are observed, but continuous administration is possible ・ Discontinue administration due to serious side effects (8) Comprehensive evaluation of subjective symptoms, feeling of administration and safety It was judged by classifying into.・ Very useful ・ Very useful ・ Some useful ・ Not considered useful ・ Unfavorable

4. Test Results FIG. 1 shows the degree of improvement and the determination of binding of Tuna health tea according to subjective symptoms. 50% or more improvement rate in mild or more improvement in stomach discomfort, loss of appetite, heartburn, belching and constipation.
Other symptoms except heartburn showed an improvement rate of 50% or more with moderate improvement or higher. Especially for constipation, 30.8% showed a marked improvement. When combined with the improvement of each subjective symptom, the overall effect judgment showed a significant improvement rate of 10%, 45% for moderate improvement or higher, and 80% for mild improvement or higher. FIG. 2 shows the results of an examination of the feeling of ingestion in three stages of “good”, “normal” and “not good” with respect to taste, scent, color tone, and smoothness. For both taste and aroma, 70% or more answered "good", and when "normal" was included, it reached 80% to 90%. In terms of color tone and smoothness, "good" was 30% in the former and 25% in the latter, but when including normal, it reached 85%, and only 15% answered "not good". Taste, aroma, color tone,
In the comprehensive evaluation of the feeling of ingestion, which is evaluated comprehensively in terms of feeling of throat, it was 10% as "favorable" and 100% as "slightly preferable" or higher, and nobody answered "unfavorable".
Moreover, no side effect was observed during the test. FIG. 3 shows the results of judging the usefulness of Tuna health tea, which is a comprehensive evaluation of subjective symptoms, a feeling of ingestion, and safety.
10% is extremely useful, 45% is "very useful" or higher,
80% for "somewhat useful" or higher, and 0 for "undesirable"
%Met.

B. On the inhibitory effect of tsuruna on the central excitatory and diuretic effects of green tea (1: 1 for green tea and tsuruna)
Use the one mixed in 1.) Subjects and Methods (1) Subjects Healthy adult male volunteers (aged 20 to 43) 20
Name (2) Dosing method 1 hour before bedtime, one pack of Tsuruna health tea (4 g) was decocted with boiling water to take one cup (about 200 to 300 CC). 1
After a week, the same volunteer was similarly given green tea (2 g). (3) Observation items and test method After the tea was taken, the time until falling asleep was confirmed by a third party by a response reaction, and then the time was measured, and the person was made to check the number of times the toilet was used before waking up. . However, as a general rule, it is decided not to use the toilet after taking tea and going to bed. In addition, as a general rule, volunteers are obliged to go to the toilet two hours before going to bed, and do not eat foods other than the test tea. (4) Test results The results are shown in Table 1 below.

[0010]

[Table 1] 60% (12 people) took 1 hour or more to get sleep after getting to bed in the green tea taking group, while only 5% (1 person) in the Tsuruna healthy tea taking group, Clearly, it was suggested that the addition of tsuruna powder suppresses the central excitatory action of alkaloids such as caffeine, which are green tea components. In addition, the number of times the toilet was used overnight was 60% (12 people) for the Tuna health tea group 1-2 times, and there was no user more than 3 times, whereas the green tea group 1-2 times 75
% (15 persons), 3 to 5 times 15% (3 persons) of users, 90% (18 persons) in total used 1 to 2 times or more. In addition, those who did not use the toilet at all had 10% green tea and 40% green tea for Tuna healthy tea, and it was clear that the number of times the toilet was used was less in the Tuna healthy tea group than in the green tea group. . These results showed that the addition of tuna powder clearly suppressed the diuretic action of alkaloids (caffeine, etc.), which is a green tea ingredient.

[0011]

EFFECTS OF THE INVENTION Since it has the above-described structure and action, the central nervous system excitatory action of green tea is suppressed by blending tuna, and the astringent action of tannin, which is the green tea ingredient, and mucoprotection by the mucilage of tuna are provided. It was revealed that the synergistic action with the action blocks mechanical and chemical irritation to the mucous membrane, relieves inflammatory pain, and exerts an anti-inflammatory effect. In other words, by blocking harmful stimuli in the gastrointestinal tract and suppressing perturbation of peristalsis and activating and adjusting gastrointestinal motility, various digestive symptoms associated with chronic gastritis (heartburn, loss of appetite, nausea, vomiting, upper abdominal pain, chest It is effective in improving bloating, upper abdominal discomfort, abdominal pain, and constipation. In addition, the taste and aroma of tuna and the taste and aroma of tea (particularly green tea) are blended to give a taste, aroma and flavor that are easier to drink and enhance the palatability. Furthermore, the use of tuna as drinking tea solved the problems that were difficult to store in the past, resulting in a great effect that the storability and convenience of use were improved.

[Brief description of drawings]

[Fig. 1] Graph of improvement of Tsuruna health tea by subjective symptoms and comprehensive judgment graph

[Fig. 2] Tsuruna health tea ingestion feeling and its comprehensive judgment graph

[Fig.3] Judgment diagram of usefulness of Tsuruna health tea

Claims (1)

(57) [Claims] 1. The collected young tuna leaf stalks are washed with water, roughly cut, steamed, immediately air-cooled, then kneaded, dried and further roughly crushed to obtain an existing green tea and an appropriate amount. Tsuruna health tea with Tsuruna as a main ingredient, which is characterized by being mixed in a ratio.