JP3488325B2 - Sasasa tea and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to bamboo tea and a method for producing the same. In particular, the present invention processes chlorophyll useful for the human body, leaves of the bamboo grass genus, which contains abundant components such as xylooligosaccharides, and Sasa tea containing the useful components in an easily leached state and the same. The present invention relates to a manufacturing method.

[0002]

BACKGROUND OF THE INVENTION Bamboo is rich in chlorophyll, chlorophyll, carotenoids, polysaccharides, oligosaccharides, and other effective ingredients for the human body. Iron chlorophyllin sodium is anti-inflammatory, improves anemia, eliminates fatigue, and halitosis. It is known that xylooligosaccharides have an intestinal regulating action because they have the effects of prevention and appetite enhancement.

At present, there are already bamboo tea leaves obtained by simply drying, chopping or crushing bamboo leaves.
The active ingredients such as chlorophylls and oligosaccharides cannot be sufficiently leached out only by boiling for 3 minutes. This is because components such as chlorophyll and oligosaccharide are in a form that is difficult to extract with water or hot water. More specifically, chlorophyll is a water-insoluble component, and since the central metal of the porphyrin skeleton in its structure is also magnesium, it is extremely unstable to heat and light. Therefore, in order to ingest chlorophyll from Sasacha tea liquor, it must be processed so as to have a form that is water-soluble and highly stable against heat and light.

Most of oligosaccharides are present in hemicellulose, which is a plant cell wall, and it is difficult to make them into a form that can be ingested from bamboo tea tea liquor unless a treatment such as dissolving them is performed. For this reason,
There is no precedent for bamboo tea that has been processed to make it easier to ingest active ingredients such as chlorophylls and oligosaccharides.

Japanese Patent Application Laid-Open No. 2912/1990 discloses a technical document in which bamboo leaves are used as an ingredient in health tea and mixed tea.
No. 29 and Japanese Patent Laid-Open No. 5-56772,
In each case, bamboo leaves are used as an accessory ingredient, which is cut, dried and mixed with other ingredients. In addition, a commercially available product, which is commercially available as Kuma-sasa tea, is only subjected to cutting and drying treatments as will be apparent from Comparative Examples below.

[0006]

DISCLOSURE OF THE INVENTION The present invention, as described above, is capable of easily leaching or extracting these components despite their rich contents of components such as chlorophylls and oligosaccharides useful for the human body. Since it is impossible to do, from the bamboo leaves that have not been effectively utilized those components, a method for producing a bamboo tea which has been converted to a state in which useful components consisting of the chlorophylls and oligosaccharides are easily ingested, and It is intended to provide a bamboo tea obtained by the production method.

[0007]

[Means for Solving the Problems] As a result of repeated studies on leaves of the genus Bamboo of the genus Bamboo, in particular, the leaves of bear bamboo of Chimaki bamboo shoots, the present inventors have found that by treating the leaves of bear bamboo under specific conditions. The inventors have found that the components useful for the human body, such as the contained chlorophyllins and oligosaccharides, can be converted into a state in which they can be extracted or leached with water, and have completed the present invention.

The present invention relates to a method for producing bamboo tea, characterized in that bamboo leaves of the genus Bamboo family are treated with an aqueous solution containing a metal salt such as an iron salt and an alkali metal hydroxide such as sodium hydroxide. The present invention relates to sasa tea containing components useful for the human body, such as chlorophyllins and oligosaccharides that can be extracted or leached with water obtained by the treatment.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the aqueous solution used for treating bamboo leaves is an alkaline aqueous solution containing an alkali metal hydroxide and a metal salt. There is no particular limitation on the alkali metal hydroxide that can be used, sodium hydroxide,
Potassium hydroxide, lithium hydroxide, etc. are used.

As the metal salt used together with the alkali metal hydroxide, chlorides of metals such as iron and copper can be used, but iron chlorides are particularly preferable.

The treatment of bamboo leaves with the above metal salt and an alkaline aqueous solution is as follows. First, the raw material bamboo leaves are immersed in an aqueous solution of a metal salt, heated and boiled, and then alkali metal hydroxide is added to a temperature of 100 ° C. or higher. It is carried out by maintaining and further heat-treating. The heat-treated bamboo leaves are subsequently washed with water, cut, and then dried in a dryer at 35 to 70 ° C, preferably 40 to 50 ° C, to have a water content of 5 to 20%, preferably 8 to 10%. It is dried until it is taken out as bamboo tea.

By treating with an alkaline aqueous solution containing the above iron salt, the chlorophyllins contained in bamboo leaves are converted into a water-soluble and stable compound such as sodium iron chlorophyllin, and the xylooligosaccharide derived from hemicellulose is also converted. Etc. are also converted into a form that is easily leached or extracted.

Sasacha produced by the method of the present invention is
By pouring hot water and leaving it for 2 to 3 minutes, or boiling it for 2 to 3 minutes to sufficiently infuse or extract the active ingredient of bamboo grass, it is possible to make bamboo green tea with a bright green color and mild sweetness. . Further, the bamboo tea of the present invention can be used alone as tea as described above, but, depending on taste, ordinary tea or other teas marketed as so-called health tea, or juice, milk. It can also be used by mixing with other beverages such as.

[0014]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. (Manufacture of bamboo tea) 50 kg of bamboo grass leaves are soaked in 1000 liters of warm water, 445 g of ferrous chloride is added and heated to a water temperature of 85 ° C., and after boiling for 15 minutes, 10 liters of 25% sodium hydroxide solution is added. Heat at 100 ° C. for 25 minutes. Then, it was washed with water until pH 8.5, cut, and dried under a drying condition (50 ° C., 50 minutes) with a dryer (air permeable type, band type) to obtain bamboo tea.

The results of component analysis of the bamboo tea obtained by the above method are shown in the table below.

[Table 1] * Note 1: Used strain: Lactobacillus plantarum ATCC 8014 * Note 2: Tested according to the method of Prosky et al. [J. Assoc. Off. Anal. Chem., 71, 1017 (1988)]. * Note 3: Detection limit: 0.001% Analytical institution: Japan Food Research Center

200 g of 10 g of bamboo tea obtained by the above method
After adding ml of warm water and boiling for 2 to 3 minutes, the obtained tea liquor was analyzed by liquid chromatography at the same concentration, and it was confirmed that iron chlorophyllin sodium and xylooligosaccharide were formed as shown below. Was done.

(1) Confirmation analysis of sodium iron chlorophyllin <Analysis conditions> HPLC analyzer: Yokogawa HEWRETT PACKARD SERIES 10
50 Detector: Ultraviolet absorptiometer (Measurement wavelength 400 nm) Column: YOKOGAWA SIL-C18 / 5B type (4 x 150 mm) Column temperature: Room temperature Mobile phase: 0.1% phosphoric acid water for liquid chromatography: Methanol mixture for liquid chromatography Starting from (50:50), after 30 minutes, gradation is applied so that a 0.1% phosphoric acid water for liquid chromatography: methanol mixture for liquid chromatography (0: 100) is obtained. Flow rate: 1.0 ml / min

<Results> See chart (FIG. 1). The peak with a retention time of about 22 minutes was a peak derived from sodium iron chlorophyllin, and it was confirmed that iron chlorophyllin sodium was indeed present in the bamboo tea tea liquor according to the present invention.

(2) Confirmation analysis of xylooligosaccharide <Analysis conditions> HPLC analyzer: Yokogawa HEWRETT PACKARD SERIES 10
50 Detector: Differential refractometer Column: Mitsubishi Kasei CKO4SS type (10 x 200 mm) Column temperature: 85 ° C Mobile phase: Water flow rate: 0.4 ml / min

<Results> See chart (FIG. 2). The peak having a retention time of about 25 minutes was a peak derived from xylooligosaccharide (xylotriose), and it was confirmed that xylooligosaccharide is certainly present in the bamboo tea tea liquor according to the present invention.
The peak with a retention time of about 30 minutes is a peak derived from xylose, which is a monosaccharide, and the peak with a retention time of about 32 minutes is a peak derived from arabinose.

(Comparative Example) Untreated two Kuma-sasa tea products "Kuma-sasa-cha 1" and "Kuma-sasa-cha 2" were confirmed and analyzed by liquid chromatography for iron chlorophyllin sodium and xylo-oligosaccharide in the same manner as in the examples. I went.
Among the Sasa teas used as these samples, "Kuma Sasa Tea 1" was obtained by cutting only, and "Kuma Sasa Tea 2" was obtained by further cutting after the cutting process. After adding 200 ml of warm water to 10 g of the above-mentioned untreated Kuma bamboo tea and boiling it for 2 to 3 minutes, the tea liquor was analyzed by liquid chromatography at the same concentration. The analysis sensitivity was the same as in the case of the iron chlorophyllin sodium analysis and the xylooligosaccharide analysis of (Example).

(1) Confirmation analysis of iron chlorophyllin sodium <Analysis conditions> HPLC analyzer: Yokogawa HEWRETT PACKARD SERIES 10
50 Detector: Ultraviolet absorptiometer (Measurement wavelength 400 nm) Column: YOKOGAWA SIL-C18 / 5B type (4 x 150 mm) Column temperature: Room temperature Mobile phase: 0.1% phosphoric acid water for liquid chromatography: Methanol mixture for liquid chromatography Starting from (50:50), after 30 minutes, gradation is applied so that a 0.1% phosphoric acid water for liquid chromatography: methanol mixture for liquid chromatography (0: 100) is obtained. Flow rate: 1.0 ml / min

<Results> Refer to the chart (untreated "Kuma bamboo tea 1" ... FIG. 3, untreated "Kuma bamboo tea 2" ... FIG. 4). 3 and 4, a peak derived from sodium iron chlorophyllin sodium for a retention time of about 22 minutes was not seen on the charts, and iron chlorophyllin sodium was not detected in these bamboo tea tea liquors.

(2) Confirmation analysis of xylooligosaccharides <Analysis conditions> HPLC analyzer: Yokogawa HEWRETT PACKARD SERIES 10
50 Detector: Differential refractometer Column: Mitsubishi Kasei CKO4SS type (10 x 200 mm) Column temperature: 85 ° C Mobile phase: Water flow rate: 0.4 ml / min

<Results> Refer to the charts (unprocessed “Kuma bamboo tea 1” ... FIG. 5, unprocessed “Kuma bamboo tea 2” ... FIG. 6). On the chart of FIG. 5, a peak derived from xylooligosaccharide (xylotriose) with a retention time of about 25 minutes was hardly seen, and xylooligosaccharide (xylotriose) was clearly detected in this bamboo tea tea liquor. There wasn't.
In addition, a peak of retention time of about 25 minutes was observed on the chart of untreated "Kumasasacha 2" which was easily processed by crushing treatment, but quantitatively, in the Sassacha liquid according to the present invention. It is clear that the amount is smaller than that of xylooligosaccharide (xylotriose). The holding time is about 30 minutes, 3
The peaks at 2 minutes are peaks derived from xylose and arabinose, respectively.

Next, in order to examine the influence of the treatment time in the heat treatment of Kuma bamboo leaf at 100 ° C. among the conditions of (production of bamboo tea) in the examples, the heat treatment was carried out by setting the treatment time to 20 minutes and 30 minutes. went. The results are shown in FIGS. 7 to 9 together with the 25-minute treatment result. From FIG. 7 to FIG. 9, it is preferable that the heat treatment time is after 25 minutes.

Sasa tea produced according to this example was used for 5 men (24 to 69 years old) and 5 women (23 to 42 years old).
A total of 10 panelists of the above conducted tasting and conducted a sensory test. The results are shown in Table 2.

[Table 2]

From Table 2, it can be said that the bamboo tea according to the present invention has almost no green odor, bitterness, and astringency, and is easy to drink with the scent and sweetness of bamboo grass, and without any habit. In addition, this bamboo tea is easy to drink whether it is warm or cold, and you can enjoy the original taste and aroma of bamboo even if mixed with matcha, green tea, etc. It may be mixed with tea, milk, juice or alcohol.

[0029]

From the above results, the bamboo tea according to the present invention, which has been processed with an iron salt and an alkali such as sodium hydroxide, can easily ingest the active ingredient in bamboo leaves and is inexpensive. Since it can be used alone or in combination with other ingredients, it is a more functional health tea.

[Brief description of drawings]

FIG. 1 is an HPLC analysis diagram of a bamboo tea liquid of the present invention.

FIG. 2 is an HPLC analysis diagram of the bamboo tea liquid of the present invention.

FIG. 3 is an HPLC analysis diagram of untreated Kumagasacha tea liquor.

FIG. 4 is an HPLC analysis chart of untreated powdered Kuma bamboo tea tea liquor.

FIG. 5 is an HPLC analysis chart of untreated Kumagasacha tea liquor.

FIG. 6 is an HPLC analysis diagram of untreated powdered Kuma bamboo tea liquid.

FIG. 7 is an HPLC analysis diagram of bamboo shoots obtained by heating for 25 minutes after the addition of sodium hydroxide.

FIG. 8 is an HPLC analysis diagram of bamboo shoots obtained by heating for 20 minutes after the addition of sodium hydroxide.

FIG. 9 is an HPLC analysis chart of bamboo shoots obtained by heating for 30 minutes after the addition of sodium hydroxide.

Continuation of the front page (56) Reference JP-A-5-184339 (JP, A) JP-A-4-356414 (JP, A) JP-B-39-28548 (JP, B1) (58) Fields investigated (Int .Cl. ⁷ , DB name) A23L 2/00-2/52 A23L 1/30 A23L 1/212 A61K 35/78

Claims (5)

(57) [Claims] 1. Bamboo leaves of the bamboo genus Bamboo family are treated with iron salts or copper salts.
Is heat-treated in an aqueous solution containing a metal salt consisting of and an alkali metal hydroxide, and then the treated leaves are washed with water to obtain a water content of 5
A method for producing bamboo tea containing a water-soluble chlorophyllin compound, which comprises drying up to 20%. 2. The method for producing bamboo tea according to claim 1, wherein the metal salt is iron chloride and the alkali metal hydroxide is sodium hydroxide. 3. The heat treatment in an aqueous solution containing a metal salt composed of an iron salt or a copper salt and an alkali metal hydroxide,
The method for producing bamboo grass tea according to claim 1 or 2, which is a boiling treatment. 4. A bamboo tea containing a water-soluble chlorophyllin compound and a xylooligosaccharide produced by the method for producing bamboo tea according to any one of claims 1 to 3. 5. The bamboo tea according to claim 4, wherein the water-soluble chlorophyllin compound is iron chlorophyllin sodium.