JP2974946B2 - Guava tea beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a guava tea beverage used as a health drink, and more particularly to a guava tea beverage which has an improved flavor unique to guava leaves and a reduced α-amylase inhibitory activity.

[0002]

2. Description of the Related Art In recent years, an extract obtained by extracting guava leaves with water or a hydrophilic solvent, or a mixture thereof, contains α.
An amylase inhibitory active substance is found to be present,
It is used as a health drink (Japanese Patent Publication No. 60-36746) or as a diet food (Japanese Patent Application Laid-Open No. 7-59539).

[0003] However, the extract of guava leaves has a characteristic of withering odor, green odor, camphor odor and bitterness, which are characteristic of guava leaf extract, and it is difficult to drink, and the α-amylase inhibitory activity decreases during storage. Yes, it is currently not used much.

[0004]

SUMMARY OF THE INVENTION Accordingly, the present invention is to improve the flavor of guava leaf extract,
An object of the present invention is to provide a guava tea beverage in which a decrease in amylase inhibitory activity is prevented.

[0005]

Under such circumstances, the present inventors have conducted intensive studies. As a result, the addition of the banaba extract to the guava leaf extract improves the flavor of the guava leaf extract. It has been found that a beverage having a favorable flavor can be obtained, and that the addition of a specific amount of vitamin C significantly suppresses a decrease in α-amylase inhibitory activity, thereby completing the present invention.

Namely, the present invention provides a Shigeruhate extract as the B _X sugar 15 ° to extract guava leaves 0.2 to 0.
An object of the present invention is to provide a guava tea beverage having an improved flavor added with 7% by weight. In addition, the present invention provides a guava leaf extract to which a fruit extract and vitamin C are added to add flavor and taste.
-To provide a guava tea beverage in which a decrease in amylase inhibitory activity is suppressed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As a guava leaf extract, those obtained by a usual method can be used. For example, guava leaves are dried, cut into appropriate sizes of about 3 to 5 mm, and extracted using water, a hydrophilic solvent such as ethanol or acetone, or a mixture thereof. Among them, it is most preferable to use water as a solvent. The ratio of guava leaves to water of the extraction solvent is preferably 1:20 (weight). The extraction conditions vary depending on the solvent used, but in the case of water, the extraction conditions are 50 to 100 ° C, preferably 80 to 100 ° C.
It is preferred to extract at a temperature of 5C for 5-60 minutes, preferably 5-25 minutes. To improve the flavor, guava leaves obtained by drying and roasting may be used, or the pH may be increased by adding an alkali such as sodium bicarbonate to the extraction solvent.

After completion of the extraction, the extract is cooled and separated by centrifugation or the like to remove impurities. The extract thus obtained is concentrated or diluted to an appropriate concentration.
Guava leaf extract has a tannin content of 0.05-
It is preferable to set it to about 0.1%.

As the fruit extract, a product obtained by extracting a fruit with water or the above-mentioned hydrophilic solvent by a conventional method is used. The bun is an immature guava fruit, and it is preferable to extract the bun at a temperature of 60 to 100 ° C. for 10 to 60 minutes by using a solvent about 10 times the weight of the bun.

The obtained extract is cooled, clarified by centrifugation or the like, and concentrated by a concentrator. Concentration is B _x sugar content 15
° C, and the concentrate is used after further heat sterilization.

[0011] The addition amount of the Shigeruhate extract the guava leaf extract is 0 guava tea beverage B _x sugar content as being 15 °.
It is 2 to 0.7% by weight, preferably 0.2 to 0.5% by weight. If the added amount of the ban-ka extract is less than this, the flavor is not improved, and if it is more than this, the acidity becomes too strong, which is not preferable. It should be noted that Banka is said to have an anti-diabetic effect similarly to guava leaves, and is therefore preferred as an auxiliary material for guava tea beverages.

In the present invention, as vitamin C, ascorbic acid or a salt thereof, preferably sodium ascorbate is used. Vitamin C is added in an amount of 0.025 to 0.05% by weight of the guava tea beverage. If the amount is less than this, a sufficient α-amylase inhibitory activation reduction inhibitory effect cannot be obtained. -Amylase inhibitory activity is reduced.

The guava tea beverage of the present invention is prepared by adding a fruit extract of guava and / or vitamin C to a guava leaf extract, which is heated to about 90 ° C. and filled in a container such as a can. And retort sterilization to produce a product.

[0014]

Next, the present invention will be described in more detail by way of examples.

Example 1 (i) Guava tea (produced in Guangxi, China) was dried at 121 ° C.
After roasting for 15 minutes, it was chopped to about 5 mm. 100 kg of this tea leaf was put into 2000 kg of hot water at 80 ° C. and extracted for 25 minutes. The extract is cooled to 30 ° C or less and
After clarification by centrifugation at 10 m for 10 minutes, water was added to dilute the tannin to 0.08% to obtain a guava leaf extract. (Ii) 50 kg of birch fruits were put into 500 kg of hot water at 95 ° C., and extraction was performed at the same temperature for 30 minutes. The extract was clarified by cooling after centrifugation, and concentrated in concentrator to a B _x Brix 15 °,
The mixture was sterilized at 90 ° C. to obtain an extract of Banka fruit. (Iii) The guava leaf extract obtained in (i) was added with the extract of banca fruit obtained in (ii) at the concentration shown in Table 1 to produce a guava tea beverage. Examined.
The results are as shown in Table 1.

[0016]

[Table 1]

[0017]

[0018]

EXAMPLE 2 0.0562% by weight of sodium ascorbate (0.05% by weight as vitamin C) was added to the guava leaf extract obtained in (i) of Example 1 and (ii) of Example 1 0.2% by weight of the dried fruit extract was added. This was heated to 95 ° C., filled in a metal can, and sterilized by retort (121 ° C., 10 minutes) to obtain a product.

This product had a good flavor without an unpleasant odor, and showed a satisfactory α-amylase inhibitory activity of 65.9% even after storage at 55 ° C. for 2 weeks.

[0021]

Industrial Applicability The guava tea beverage of the present invention has a good flavor, and its α-amylase inhibitory activity does not decrease even after long-term storage, so that it can be widely used as a health beverage.

──────────────────────────────────────────────────続 き Continued on the front page (72) Kuniko Osada, Inventor 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. (56) References JP-A-8-73369 (JP, A) JP-A Sho 63-84446 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 2/38 A23L 2/00 A23L 2/42 A23L 2/52 A61K 35/78 JICST file (JOIS) WPI (DIALOG)

Claims (2)

(57) [Claims] 1. A guava tea beverage, wherein a Shigeruhate extract was added 0.2 to 0.7 wt% as a B _X sugar 15 ° to extract guava leaves. 2. The guava tea beverage according to claim 1, further comprising vitamin C.