JP3211710U - Tea bag - Google Patents

Abstract

To provide a tea bag of a mixed tea of mulberry tea, burdock tea and barley tea, which adds a preferable taste and contributes to health. SOLUTION: A whiskey barrel material of a beech family Quercus plant is subjected to a blasting machine, barrel material crushed into sawdust, mulberry leaves obtained by shredding and drying raw mulberry leaves, and drying A mixed powder 3 obtained by heating and roasting burdock powder obtained by chopping and pulverizing burdock root and dried pressed wheat using a continuous roasting machine is contained in a water permeable bag 4. [Selection] Figure 2

Description

  This invention is called “the king of the forest” in the UK, and is a dignified high tree that reaches 40m to 50m straight and 700 kinds of oak all over the world. Ingredients include succinic acid and dietary sterols that make up oak cell membranes. Although it is oily, it can suppress cholesterol absorption when ingested, and it is a mixed tea of mulberry tea, burdock tea, and barley tea that is mainly attracting attention as a health food.

  In recent years, especially in order to prevent an increase in the economic burden when you notice a poor physical condition, while the burden of medical insurance costs for the elderly is increasing, and the high price of general medicines is becoming more important, daily health management is important. Care for health is required. As a simple means, this is a new type of flavor improvement composition that can change the astringent taste that is easy to drink to a mild astringency if you can maintain health simply by drinking tea from everyday. -It has become possible to add a desirable taste to sweet and umami foods and drinks and beverages.

For health promotion, fat-soluble tocopherol (vitamin E) which is an antioxidant, water-soluble ascorbic acid (vitamin C), synthetic compound BHT (3,5-tert-butyl-4-hydroxytolene) BHA (2, (3) -tert-butyl-hydroxysol) is used. In addition, an antiallergic agent, an antibacterial agent and the like characterized by using as an active ingredient a barrel extract extracted from barrel materials such as whiskey has been proposed (see Patent Document 1). Furthermore, various crude drug extracts are disclosed as lipid peroxide production inhibitors for improving abnormal lipid peroxides in vivo.
JP 2000-136145 A JP-A-6-183987

  Mulberry leaves are rich in protein, dietary fiber, various functional active ingredients such as various vitamins, flavonoids, polyphenols, plant sterols, minerals such as calcium, magnesium, potassium, iron, zinc, amino acids, etc. contains. Mulberry leaves have been widely used as sericulture feed in the past, but in recent years the demand for sericulture has drastically decreased. On the other hand, mulberry leaves are known to have medicinal effects in the treatment of diabetes and blood pressure suppression in Kampo medicines, so they should be dried and decocted to make mulberry tea, which can be taken for the purpose of health promotion. Has been done.

  Among the plants rich in dietary fiber, burdock is known to eat roots and is indispensable as a root vegetable to decorate the table. It has also been found to contain polyphenols having an oxidizing action, saponins having a lipolytic action, inulin having a cholesterol lowering action, potassium having a blood pressure lowering action and a salt neutralizing action for hypertension. In addition, burdock (root) tea made from this burdock root is also said to contain a lot of saponin, especially in its skin, and this saponin derived from burdock root has both a cosmetic effect (anti-obesity effect) and a health effect. What contributes extremely. Dried burdock root is expected to improve obesity due to visceral fat, prevent and improve hypertension, prevent and improve arteriosclerosis, lower cholesterol, lower blood pressure, improve constipation and skin trouble, prevent hair loss, grow hair, and grow hair Is done. Furthermore, the roasted burdock root imparts a fragrant flavor.

  Barley is said to have been associated with people since the original period of 1 million years ago, and now it has some form of soy sauce ingredients, including beer and whiskey, barley shochu and barley tea. It is a food that many people have used. Because of its abundant dietary fiber, such as β-glucan, which has been attracting attention as a food that helps maintain health and prevent lifestyle-related diseases, this nutritional component is attracting attention as it is used as a Chinese herbal medicine, health tea, and cosmetic ingredients. Yes. The protein of barley is mainly composed of ordin and contains a small amount of gluten. Dietary fiber contains 9.6g in 100g, and active intestinal flora is reported as 5.7g or more of burdock. It becomes an element to work. After the barley is roasted, it is used for food, shochu, barley tea, etc. In the case of tea, it is said that there is an effect of increasing peripheral body temperature by increasing blood flow.

It has been found that a solvent extract of a beech family Quercus plant has a strong in vivo cell activation action and an in vivo high antioxidant action. Then, it was clarified that the active ingredient was at least one of eugenol, tetrahydronaphthol, synaptic aldehyde, or rioniresinol, and used as the main component of the present invention.
JP 2006-241108 A That is, this invention is a composition for the flavor improvement of the food-drinks / beverage products which use the solvent extract of the beech family Quercus genus plant as an active ingredient. Especially for foods and drinks containing tannins, astringent taste of alcoholic beverages such as whiskey and shochu, and beverages exhibiting astringency such as tea, it is effective to add a composition of a solvent extract of the beech family Quercus plant . This is because the perception of pain in the oral cavity is perceived and the acupuncture that is thought to be perceived via the trigeminal nerve is moderated so that a mild and astringent taste can be felt without feeling unpleasant astringency. It was.

JP 2000-136145 A JP-A-6-183987 JP 2006-241108 A

  For these plants, the site used as a raw material is not particularly limited, and trunks, leaves, branches, bark, flowers, fruits, etc. can be used, but extracted from heartwood excluding bark from trunks and main branches. It is preferable to do this. Moreover, they may be used immediately after collection or after drying. If necessary, it can be used after being subjected to processing such as pulverization, cutting, chopping and molding. Chips, wood flour, barrels and the like obtained from the wood of such plants are listed as processed products. The old barrel is preferably subjected to a heat treatment such as baking the inner surface again before being used for solvent extraction.

  The extraction method using a plant solvent used as a raw material in the present invention is not particularly limited, and is performed by bringing the solvent into contact with the plant raw material. The raw material is immersed in a solvent. Moreover, you may store still and extraction modes, such as heating reflux and immersion extraction, can be suitably set according to a well-known means as needed. Extraction may be performed at room temperature or by heating. Although extraction temperature is not specifically limited, It is preferable on operation that it is below the boiling point of a solvent. The time required for the extraction is usually about 30 minutes or more although it depends on the temperature condition and the extraction method. The upper limit of the extraction time is not particularly limited, but about 10 years is often sufficient for the use of old barrels. Of course, more than 30 years may be used in the present invention.

The present inventors have intensively studied to solve the above problems. Although it is known that polyphenols represented by tannin itself exhibit astringency, surprisingly, the present inventors have proposed a solvent extract of a beech family Quercus plant, specifically a solvent for barrel materials. It has been found that an excessive astringent taste can be suppressed by using a polyphenol derived from a barrel material obtained as an extract (eg lyoniresinol). And the solvent extract of this old barrel material is not perceived excessively through pain sensation without greatly affecting the basic tastes of which taste cells are known, i.e. acidity, sweetness, salty taste, bitterness, taste. It was found that the astringent taste can be suppressed and the astringency can be improved, and the present invention has been completed.
Food and beverage products present invention the composition is effective for any type of food or alcohol, tea or the like beverages, particularly, food rich in astringent ingredients of plant origin such as tannins, beverages such as tea, It is effective for foods that value the mellow taste of astringency such as miso, soy sauce, vinegar, pickles, beer, wine, sake, whiskey, and shochu.
Acupuncture perceived by oral pain sensation feels comfortable when appropriate and deepens food, but many substances that give acupuncture through sensation such as tannin and alcohol have the effect of coagulating proteins So, if it works excessively, it will irritate the skin in the mouth directly and show an unpleasant astringency. Skin acupuncture by protein coagulation may directly affect the protein or the skin, or the active oxygen may be caused by the acupuncture component depriving the protein or skin protecting moisture. May damage the skin, and may produce skin stimulants with stronger active oxygen. As a result, the acupuncture perceived by the pain sensation present in the skin in the mouth becomes excessive, and is perceived as an excessive astringent taste, resulting in a decrease in taste. However, when the solvent extract of the beech family Quercus genus plant containing polyphenols etc. of the present invention is ingested, the active ingredient protects the surrounding skin where there is a pain sensation in the mouth in advance, or at the same time weakens protein coagulation and skin acupuncture It is considered that the flavor of the ingested food and drink is improved by the action of strengthening the hydration of the skin surface and making it difficult to dehydrate, the action of eliminating the generated active oxygen, and the like. Polyphenols are effective in reducing bitterness and astringency. It has been found that when these are added to tea and other beverages, not only the bitterness and tree smell peculiar to tea are reduced, but also a preferred flavor, specifically clean sweetness, is imparted to beverages such as tea.

The old barrel used as a raw material in the present invention is not particularly limited, and about 10 years is often sufficient. Of course, more than 30 years may be used in the present invention.
As the manufacture of the oak lumber solvent extract, white oak and spanish oak used as barrels were used to prepare these solvent extracts and dried solids. First, these barrel materials were crushed into sawdust in a blasting machine. 100 kg of this sawdust-like barrel was roasted by heating at 200 ° C. for 30 minutes using a continuous roasting machine. 100 kg of the roasted barrel material was immersed in 2000 L of water and extracted at 80 ° C. for 10 hours.

It is a perspective view which shows the state which immersed this invention mixed powder. It is the front view which shows the mixed powder body by this invention, and the crushed barrel material. It is a mixed powder material of mulberry leaves and shredded mulberry. A mixed powder material burdock and shredded burdock. Barley flour mixed with barley powder and powder. It is a manufacturing drawing.

  Mulberry green tea obtained by steaming shredded raw mulberry leaves at a temperature of 80 to 100 ° C. for 1 to 8 minutes, then drying and roasting, and then pulverizing to an average particle size of 20 to 40 μm.

  Mulberry leaves have been widely used as sericulture feed in the past, but in recent years the demand for sericulture has drastically decreased. On the other hand, mulberry leaves are known to have medicinal effects in the treatment of diabetes and blood pressure suppression in Kampo medicines, so they should be dried and decocted to make mulberry tea, which can be taken for the purpose of health promotion. Has been done.

  This is because mulberry leaves contain protein, dietary fiber, various vitamins, flavonoids polyphenols, physiologically active ingredients such as plant sterols, minerals such as calcium, magnesium, potassium, iron and zinc, amino acids, etc. This is because a substance that inhibits the activity of α-glucosidase (AGH) called 1-deoxynojirimycin (DNJ) is contained in addition to the abundance.

  By the way, mulberry tea obtained by simply drying mulberry leaves in the sun or in the shade has a blue smell and a unique taste, and it is extremely difficult to drink, so methods for removing the blue smell and unique taste have been studied. ing. For example, Patent Document 1 discloses a production method in which fresh mulberry leaves are steamed and twisted and then stirred (roasted) at 160 to 280 ° C.

  Among the plants rich in dietary fiber, burdock is known to eat roots and is indispensable as a root vegetable to decorate the table. It has also been found to contain polyphenols having an oxidizing action, saponins having a lipolytic action, inulin having a cholesterol lowering action, potassium having a blood pressure lowering action and a salt neutralizing action for hypertension. In addition, burdock (root) tea made from this burdock root is also said to contain a lot of saponin, especially in its skin, and this saponin derived from burdock root has both a cosmetic effect (anti-obesity effect) and a health effect. What contributes extremely.

  Dry burdock root improves obesity with visceral fat, prevents and improves hypertension, prevents and improves arteriosclerosis, lowers cholesterol, lowers blood pressure, improves constipation and skin troubles, prevents hair loss, hair growth and hair restoration Be expected. Furthermore, the roasted burdock root imparts a fragrant flavor.

  The old barrel used as a raw material in the present invention is not particularly limited, and about 10 years is often sufficient. Of course, more than 30 years may be used in the present invention. For the production of oak solvent extracts, white oak and spanish oak used as barrel materials were used to prepare these solvent extracts. First, these barrel materials were crushed into sawdust in a blasting machine. 100 kg of this sawdust-like barrel was roasted by heating at 200 ° C. for 30 minutes using a continuous roasting machine. 100 kg of the roasted barrel material was immersed in 2000 L of water and extracted at 80 ° C. for 10 hours. This was filtered to separate the extract, concentrated by heating with a rotary evaporator, and then freeze-dried to obtain a solvent extract / dried product. For 3 mg of the dried product, alcohol such as whiskey and shochu contains 60 ml of alcohol for 200 ml of cup. As a result of adding 500 g of food and drink to 200 ml of drinking water and tasting the effect of improving the taste of food and drink, including whiskey and shochu, it was good. According to the present invention, after extraction, it has a flavor improving effect as a beech family Quercus plant by centrifugation, filtration or the like.

  The present invention has been specifically described above based on the embodiments. However, the present invention is not limited to the above-described embodiments, and needless to say, various modifications can be made without departing from the scope of the present invention.

1 Glass bottle 2 Water, hot water 3 Mixed powder tea, oak, mulberry, burdock, barley 3a Barrel 4 Permeable bag 5 Mulberry leaf 6 Mulberry leaf 7 Burdock 8 Burdock piece 9 Barley 10 Wheat flour

Claims (1)

    Mulberry leaves obtained by pulverizing barrel materials such as whiskeys of the beech family Quercus plant with a blaster, crushing them into sawdust, shredding and drying raw mulberry leaves, and then crushing them , Burdock powder obtained by chopping and pulverizing dried burdock roots, and dried roasted barley by heating and roasting using a continuous roasting machine to form a mixed powder is a tea bag to drink for the purpose of healthy tea .

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