JP5197225B2 - Tochu Nakaba dried product, Tochu Nakayo extract obtained from Tochu Nakaba dried product, and processed food of Tochu Nakayo extract - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a dried nakanaka leaf product, a nakanaka leaf extract obtained from the dried nakanaka leaf product, and a processed food product of the nakanaka leaf extract.

  So far, various extracts of dried Nakanaka leaves have been reported. Extracts of dried Tochu leaves are widely known as beverages such as Tochu tea (Patent Documents 1 to 3).

  Conventionally, since the extract of Tochu Nakaba dried product has a peculiar taste, it has been difficult to drink clearly, for example, when it is used as a beverage. For this reason, attempts have been made to finely pulverize or roast chunaka leaves in order to reduce or eliminate the puffiness in beverages such as chuchu tea. However, such a method has a problem that the bitterness and astringency peculiar to Tonaka disappears and the sourness appears and the so-called “tea-like” flavor is lost. In addition, such a method gives a feeling of body (weight), and a refreshing flavor cannot be obtained.

Thus, at present, none of the Tochu leaves extract is excellent in all of bitterness, astringency and sourness (tea-likeness), and gumminess and body feeling (clean feeling), and has gained much support. Not in.
Japanese Patent Laid-Open No. 10-117748 JP-A-11-155537 JP 2005-287469 A

  The present invention is suitable as a raw material for preparing a Tochu Naka leaf extract having a “tea-like” flavor based on the bitterness, astringency and sourness peculiar to Tonaka, and having a clean taste without a gummy or body feeling. The purpose is to provide dried dried leaves. It is another object of the present invention to provide a tsunaka leaf extract obtained from the dried nakanaka leaf product and a food processed product of the chunaka leaf extract.

The present inventor has conducted extensive studies in view of the above-mentioned problems. As a result, when the soaking and extraction is performed with water at 90 ° C. for 10 minutes, the content of asperoside in the resulting extract is larger than the content of oakbin. From the dried product, it has an “tea-like” flavor based on the bitterness, astringency and sourness peculiar to Tochu. I found out that In addition, when the asperuloside content in the extract is higher than the aucbin content, the present inventor uses a dried koji leaf obtained without a roasting step to obtain the extract. It has been found that a unique good fragrance can be further retained. The present invention has been completed as a result of further studies based on the above findings, and is described below.
Item 1. A dried tochu leaf product, characterized in that when extracted by immersion in water at 90 ° C. for 10 minutes, the content of asperoside in the resulting extract is greater than the content of aucbin.
Item 2. Item 2. The dried rice bran leaves according to Item 1, wherein the weight ratio of asperoside and oucbin contained in the extract is 1.1 to 2 parts by weight of asperloside with respect to 1 part by weight of oucbin.
Item 3. Item 3. The dried Nakanaka leaf product according to Item 1 or 2, wherein the pH of the extract is 6.3 to 7.3.
Item 4. Item 4. The dried nakanaka leaf product according to any one of items 1 to 3, which is obtained from nakanaka leaf harvested from mid-April to early May.
Item 5. Item 5. The dried rice cake leaves according to any one of Items 1 to 4, which is obtained from a rice cake leaf having a maximum length of 12 cm or less.
Item 6. Item 6. The dried Nakanaka leaf product according to any one of Items 1 to 5, which is obtained by steaming and drying the Nakanaka leaf.
Item 7. Item 7. The dried Nakanaka leaf according to Item 6, which is obtained without undergoing a step of roasting the Nakanaka leaf.
Item 8. An extract obtained from the dried dried Nakanaka leaf according to any one of Items 1 to 7, wherein the Asperuloside content is higher than the Oucbin content.
Item 9. Item 9. The licorice leaf extract according to Item 8, wherein the weight ratio of asperoside and oucbin in the extract is 1.1 to 2 parts by weight of asperloside with respect to 1 part by weight of oucbin.
Item 10. Item 9. The Nakanaka leaf extract according to Item 8 or 9, which is extracted from the dried Nakanaka leaf dried product according to any one of Items 1 to 7 with water.
Item 11. The Nakanaka leaf extract according to any one of claims 8 to 10, which has a pH of 6.3 to 7.3.
Item 12. Item 15. A processed food product of the Tochu leaf extract according to any one of Items 8 to 11.
Item 13. Item 12. A beverage containing the licorice leaf extract according to any one of Items 8 to 11.

  The dried Tochu Nakaha product of the present invention has a “tea-like” flavor based on Tochu's unique bitterness, astringency and sourness, and is suitable as a beverage by exhibiting a clean taste without gummy and excessive body feeling. It is possible to provide an extract used in the above. In addition to the above flavor and taste, in addition to the above-mentioned flavor and taste, when using the dried Nakanaka leaves obtained without going through the roasting process, it has a good aroma unique to Tonaka, and a more preferable extract as a beverage Can be provided. For this reason, when the dried Nakanaka leaf product obtained without passing through the roasting process is used, it is possible to provide a beverage with further increased taste.

Dried Nakatsuba dried product The dried Nakanaka leaf product of the present invention is characterized in that the content of asperoside in the extract obtained is greater than the amount of Okubin when it is soaked and extracted in water at 90 ° C. for 10 minutes.

  By using a dried Tochu Nakaha product having the above characteristics, the sourness is suppressed, and it has a so-called “tea-like” flavor based on having a unique bitterness and astringency of Tochu, and it has a sour taste and excessive body feeling (weight) It is possible to obtain an extract having a clean flavor without).

  In addition, the dried tochu leaf product of the present invention has a weight ratio of asperoside and oukbin contained in the extract obtained by immersion and extraction with water at 90 ° C. for 10 minutes, so that asperoside is contained in 1 part by weight of oucbin. What is 1.1-2 weight part is more preferable, and it is further more preferable that it is 1.2-1.5 weight part. By using the dried rice cake having such characteristics, it is possible to obtain an extract with a further enhanced tea-like flavor and a refreshing flavor.

  Moreover, it is more preferable that the pH of the extract obtained when it is soaked and extracted with water at 90 ° C. for 10 minutes is 6.3 to 7.3, and the pH is 6.5 to 7 It is particularly preferred. Thereby, moderate bitterness and astringency are brought out, and the acidity and body feeling are suppressed, so that the flavor and refreshing feeling like tea can be further enhanced.

  If the contents of the asperoside and oukbin in the extract obtained by immersing and extracting in 90 ° C. water for 10 minutes are within the above-mentioned range, and the nakanaka leaves are in a dry state, There is no particular limitation.

  Such dried dried rice leaves can be prepared by using dried leaves with a maximum length of 12 cm or less, specifically, dried leaves from mid-April to early May. Here, the “maximum length” refers to the longest portion of the diameter of Tochu Nakaba and means the length corresponding to (i) in FIG. Conventionally, many Tochu teas have been reported, but these are all manufactured using Tochu leaves with a maximum length of about 15 cm, which are harvested from late May to late August. As shown in FIG. 2, dried leaves of Tochu Nakaba harvested at a time other than mid-April to early May, especially late May to late August, when it is soaked and extracted in water at 90 ° C. for 10 minutes The asperoside content in the extract obtained in the above is less than the aucbin content, and in this respect, is different from the dried product of Tochu Nakaba used in the present invention.

  The dried dried Nakanaka leaf of the present invention can be obtained preferably through a step of drying the dried Nakanaka leaf. Here, the drying can be carried out according to a conventionally known method such as sun drying, irradiation with far infrared rays, a dryer (hot air drying, cold air drying, vacuum freeze drying) or the like. The water content in the dried dried rice leaves thus obtained is usually 12% by weight or less, preferably 8% by weight or less, more preferably 5% by weight or less.

  Preferably, the dried Nakanaka leaf can be obtained by performing a step of steaming the Nakanaka leaf before the drying step. Moreover, you may combine processes, such as leaf cutting and a twist, with these processes. For this reason, for example, dried dried Nakanaka leaves can be obtained through a process of steaming, leaf-making, twisting and drying. In addition, as in the past, these steps may be combined with a roasting step, but the extract obtained when using the dried tochu leaves of the present invention in which the content of asperoside in the extract obtained is greater than the content of aucbin. Appropriate bitterness and astringency appear in this, and while suppressing the unique sourness and puffiness, it is possible to further leave a good good fragrance unique to Tochu, it is preferable to obtain a dried Tochu leaf without going through the roasting process . In addition, when an extract is obtained using the dried rice cake of the present invention obtained without going through the roasting step, the pH can be adjusted within the range of 6.3 to 7.3 without adjusting the pH. . These processes can follow the method of the said patent documents 1-3, for example.

  The asperoside content and the aucbin content in the dried Nakanaka leaf dried product of the present invention are not particularly limited as long as the above relationship is satisfied, but an extract was obtained by immersing and extracting the dried Nakanaka leaf in 90 ° C. water for 10 minutes. In this case, the asperoside and okbin contained in the extract (Brix = 0.15%) are about 25-35 mg / L of asperroside, or okbin, when the dried rice cake obtained through the roasting process is used. When it is about 10-32 mg / L, and the dried Nakatsuba leaves obtained without going through the roasting step, it is about 45-70 mg / L asperuloside and about 15-64 mg / L oucbin.

  Furthermore, geniposide acid is contained as an active ingredient in the dried tochu leaves of the present invention. In the case where an extract was obtained by immersing and extracting the dried Nakanaka leaf in water at 90 ° C. for 10 minutes, geniposide acid contained in the extract (Brix = 0.15%) was obtained through a roasting process. In the case of using dried dried rice leaves, it is about 15 to 25 mg / L, and in the case of using dried dried rice leaves, it is about 20 to 40 mg / L.

There is no particular limitation on the shape of the dried rice leaves. For example, it may be a leaf itself (uncut, unground) or may have a cut shape or a pulverized shape (coarse powder, fine powder, etc.). Cutting or grinding can be performed according to a conventionally known method.
Tochu leaf extract of Eucommia leaf extract present invention obtained from Eucommia leaf dry matter is obtained from Eucommia leaf dry matter described above, wherein the Asuperuroshido content is more than Oukubin content.

  The Tochu Naka leaf extract has a so-called “tea-like” flavor based on its bitterness and astringency unique to Tochu, and has a refreshing flavor without any savory or excessive body feeling (weight). Is provided.

  Further, in the Tochu leaf extract, the weight ratio of asperoside and oukbin is more preferably 1.1 to 2 parts by weight, and more preferably 1.2 to 1.5 parts by weight. More preferably. By satisfying this range, it is possible to further enhance the tea-like flavor and refreshing feeling of the Tochu leaf extract.

  Moreover, it is still more preferable that pH of a nakanaka leaf extract is 6.3-7.3, and it is especially preferable that pH is 6.5-7. By satisfying this range, it is possible to further enhance the flavor and clarity of tea that is unique to Tochu in the resulting extract. The pH of the Tochu leaf extract of the present invention can be adjusted using a known pH adjuster. For example, sodium hydrogen carbonate, sodium carbonate, sodium hydrogen phosphate, sodium hydroxide, sodium citrate, sodium acetate Citric acid, acetic acid, phosphoric acid, carbonic acid, lactic acid, ascorbic acid and the like can be used.

  The extract of the present invention is prepared by using the above-mentioned dried Nakanaka leaf water (including hot water and hot water) or an organic solvent (alcohol such as methanol, ethanol, isopropanol, propylene glycol, 1,3-butylene glycol; hydrous ethanol, hydrous water) It can be obtained by extraction with a hydrous alcohol such as methanol; ether, hexane, benzene, chloroform, acetone, pentane, ethyl acetate, etc.) or a mixture thereof. Preferably it is prepared by extraction with water.

  In the present invention, the extraction conditions for Tochu Nakaba are not particularly limited. For example, the method of immersing a dried licorice leaf in water is mentioned. At this time, stirring may be performed as necessary. For example, when water is used, water is added at a ratio of 10 to 800 parts by weight, preferably 100 to 700 parts by weight, more preferably 200 to 500 parts by weight, with respect to 1 part by weight of Tochu Nakaba dried product. Extraction is performed at about -100 ° C, preferably about 70-90 ° C, for 1-60 minutes, preferably 5-40 minutes, more preferably 10-40 minutes. Within this temperature and time range, active ingredients such as asperoside, okubine, and geniposide acid are efficiently extracted.

  Also, for example, a new extraction may be performed again using the Tochu Nakaba used for extraction once. Thus, by extracting twice using the same leaf, more components contained in the leaf can be extracted. Furthermore, the extract is not limited to one obtained under one temperature condition, but, for example, a mixture of a Tochu leaf extract extracted at a low temperature of about 50 to 60 ° C. and a Tochu leaf extract extracted at a high temperature of about 70 to 100 ° C. You can also By doing so, it is possible to obtain a liquor leaf extract having a different taste from the liquor leaf extract obtained under one temperature condition.

  In addition, when extracting using another solvent, it can set suitably with reference to the said conditions.

  The licorice leaf extract can be obtained and prepared by removing the solid content by an ordinary solid-liquid separation method such as filtration after the extraction treatment. The extract of Tochu Nakaba of the present invention may be an extract itself obtained from dried Tochu Nakaba. Moreover, you may adjust the pH in the said range using the edible pH adjuster for the extract obtained from a dried nakanaka leaf in the nakanaka leaf extract of this invention.

  The extract of the present invention can be obtained by extracting the above-described dried nakanaka leaf with water or an organic solvent, and the dried nakanaka leaf is 70% by weight of the dried nakanaka leaf. As described above, it is preferable that 80% by weight or more, more preferably 90% by weight or more is obtained from Tochu Nakaha having a maximum length of 12 cm or less.

As described above, the extract of Tochu Nakaba of the present invention thus obtained has a so-called “tea-like” flavor based on having a bitter taste and astringency peculiar to Tochu, and having a so-called “tea-like” flavor. It has a clean flavor without excessive body feeling (weight). In addition, as a raw material, when using a dried Tochu Nakaba product with an asperuloside content in the resulting extract that is greater than the aucbin content, moderate bitterness and astringency appear in the resulting extract, suppressing the unique sourness and puffiness, Since a good aroma unique to Tochu can remain, it is preferable to use a dried Tochu leaf prepared without a roasting step. In addition, when an extract is obtained using the dried rice cake of the present invention obtained without going through the roasting step, the pH can be adjusted within the range of 6.3 to 7.3 without adjusting the pH. .
Processed food products of chunaka leaf extract The chunaka leaf extract of the present invention described above can be prepared as various processed food products as it is or by further processing as necessary.

  Processed food products according to the present invention include those obtained by using the aforementioned Nakanaka leaf extract as a beverage, or a liquid product obtained by diluting the said Nakanaka leaf extract with a drinkable solution such as water or ethanol, or the aforementioned Concentrates or dried products obtained by evaporating water from the Tochu leaf extract are included. Here, the shape of the dried product is not particularly limited, and may be a pulverized product (coarse powder, fine powder, etc.).

  Concentration, drying, and pulverization may be performed according to a conventionally known method, and the concentrate can be obtained by using a conventional method such as an evaporator. The dried product can be obtained by performing a drying process (including spray drying process and freeze drying process) according to a conventionally known method. The pulverized product can be obtained by pulverizing the dried product according to a conventionally known method.

  In addition, the processed food product of the Tochu leaf extract of the present invention can be used in the form of a liquid extract as it is or by mixing the extract with another liquid or solid that can be eaten or consumed, for example, beverages, confectionery, or nutritional foods. Etc. are included.

  In addition, the processed food product of the Tochu leaf extract of the present invention includes liquid preparations (including suspensions) such as liquids (including syrups), tablets, pills, powders, fine granules, granules, tablets. And solid preparations such as capsules (including soft capsules).

  When the processed food product of the present invention is in the form of a liquid preparation, it can be stored frozen, or it may be stored after removing moisture by lyophilization or the like. Freeze-dried preparations, dry syrups, etc. can be used by dissolving them again at the time of use.

  When the processed food product of the present invention is in the form of a solid preparation, for example, in the case of a tablet, those conventionally known in the art can be widely used as a carrier. Examples of such carriers include excipients such as lactose, sucrose, sodium chloride, glucose, urea, starch, calcium carbonate, kaolin, silicic acid; water, ethanol, propanol, simple syrup, glucose solution, starch solution, gelatin Binders such as solution, carboxymethylcellulose, shellac, methylcellulose, potassium phosphate, polyvinylpyrrolidone, crystalline cellulose, hydroxypropylcellulose, hypromellose, sodium alginate; dry starch, agar powder, laminaran powder, sodium bicarbonate, polyoxyethylene sorbitan fatty acid Disintegrating agents such as esters, sodium lauryl sulfate, monoglyceride stearate, starch, crospovidone, povidone, low-substituted hydroxypropylcellulose; stearin, cocoa butter, water Disintegration inhibitors such as additive oils; Absorption accelerators such as quaternary ammonium salts and sodium lauryl sulfate; Moisturizers such as glycerin; Adsorbents such as starch, lactose, kaolin, bentonite and colloidal silicic acid; Purified talc and stearin Lubricants such as acid salts, boric acid powder and polyethylene glycol can be used. Moreover, the composition containing the said active ingredient can be filled into the conventionally well-known capsule which uses gelatin, a pullulan, starch, gum arabic, hydroxypropyl methylcellulose (HPMC), etc. as a raw material, and can be set as a capsule.

  Moreover, when it is set as the form of a pill, a conventionally well-known thing can be widely used as a support | carrier in the said field | area. Examples include excipients such as glucose, lactose, starch, cacao butter, hydrogenated vegetable oil, kaolin and talc, binders such as gum arabic powder, tragacanth powder, gelatin, ethanol, and disintegrants such as laminaran and agar. Can be used.

  In addition to the above, as additives, for example, surfactants, absorption accelerators, adsorbents, fillers, preservatives, stabilizers, emulsifiers, solubilizers, salts that regulate osmotic pressure, depending on the form to be prepared It can be appropriately selected and used.

  These processed food products may be ingested by themselves, or may be ingested after being dissolved in a drinkable liquid, and further mixed with a drinkable liquid or solid, for example, beverages, confectionery, or It may be taken after further processing into a nutritional food.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to this.
Examples 1-4, Comparative Examples 1 and 2
(Examples 1-4)
The dried Nakanaka leaves are dried from mid-April to early May in a 120 ° C kettle until the water content is 5% by weight or less, and further roasted (200-250 ° C) to obtain dried dried Nakanaka leaves. It was. The dried Nakanaka leaf is boiled in water at 90 ° C. for 10 minutes (Dried Nakanaka leaf amount: 3.0 g / L, ratio of maximum length 12 cm or less: 97%), and Nakanaka leaf extract (Brix = 0.15%) Got. The concentration of asperoside (As) and oukbin (Au) and pH of the resulting Tochu leaf extract were measured. About the obtained Tochu Nakaba extract, "teaness" and "clean feeling" were evaluated according to the following evaluation methods. The results are shown in Table 1.
(Comparative Examples 1 and 2)
A tuna Naka leaf extract (Brix = 0.15%) was obtained in the same manner as in Example 1 except that tuna Naka leaves collected from late May to late August were used. The amount of dried dried maize leaves used for boiling was 3.0 g / L, and the ratio of the maximum length of 12 cm or less was less than 1%. The concentration of asperoside (As) and oukbin (Au) and pH of the resulting Tochu leaf extract were measured. About the obtained Tochu Nakaba extract, "teaness" and "clean feeling" were evaluated according to the following evaluation methods. The results are shown in Table 1.
(Each measurement method)
Method for Measuring Asperuloside and Okubin Concentration Asperuloside and Okubin concentration were measured by HPLC calibration curve method under the following conditions.
Column: YMC-Pack ODS-AS-5 μm, 12 nm AA12S05-1506WT (manufactured by YMC Co., Ltd.)
Column temperature: 40 ° C
Mobile phase: methanol: water: phosphoric acid = 130: 870: 1
Flow rate: 1.0 ml / min
Measurement wavelength: 215 nm
pH Measurement Method The pH of the extract at 25 ° C. was quantified with HORIBA pH METER F-52 (manufactured by Horiba, Ltd.).
Brix Measurement Method Brix was quantified with a saccharimeter RA410 (manufactured by Kyoto Electronics Co., Ltd.) for the extract at 25 ° C.
(Evaluation method of “tea quality” and “freshness”)
About 6 people who drink more than 500ml of Tochu tea every day, the tea-likeness (preference: bitterness, astringency, sourness, etc.) and "feeling refreshed" (Egu) And body feeling (weight)). Evaluations are marked with a 0.5 cm interval for both “brownness” and “freshness”, “bad” at the 0 cm point, “slightly bad” at the 2.5 cm point, “neither” at the 5 cm point, 7 Prepare a paper with a 10 cm straight line with “slightly good” at the 5 cm point and “good” at the 10 cm point, have each extract drink, and evaluate where it is on that line. I got it. The scores read by 6 persons were totaled, and the average score was rounded off and calculated as an integer.

  As a comprehensive judgment, the total score of “tea quality” and “clean feeling” was evaluated as “×” when 9 points or less, “◯” when 10 points or more, and “◎” when 15 points or more.

  From the results shown in Table 1, when the asperoside content is less than the aucbin content, when roasted, the sourness and body feeling appear, and they lose the bitterness and astringency, resulting in “tea-like” and “clean feeling” As a whole, the extract was difficult to drink.

  On the other hand, when the asperoside content is higher than the okbin content, even if roasted, there is no acidity, it is excellent in terms of bitterness and astringency, it has a very tea-like taste, and there is no taste and body feeling It became a clean and easy-to-drink extract. In addition, when the weight ratio of asperoside to oukbin was within the range of 1.22-1.47 for asperloside with respect to oucbin-1, the tendency was particularly strong and the extract was very excellent as a Tochu leaf extract.

  In addition, the weight ratio of asperoside to oukbin was “x” for 0.97, “o” for 1.16, and “◎” for 1.22, and therefore, for 1 part by weight of oucbin. Thus, it was determined that 1.1 parts by weight or more of asperloside was more preferable, and 1.2 or more was more preferable. Similarly, since the weight ratio of asperoside to okubine was “◯” in 1.93 with respect to ukubin 1, and “◎” in 1.47, 2 parts by weight or less of asperroside with respect to 1 part by weight of ukubin. More preferably, it was judged that 1.5 parts by weight or less is more preferable.

In addition, the licorice leaf extract of Examples 1-4 contained aspartic acid 0.3-1.8 mg / L, glutamic acid 0.3-1.3 mg / L, and sucrose 150-500 mg / L.
Examples 5-11
The extract (Brix = 0.15%) obtained in Example 1 was adjusted with sodium hydrogen carbonate so that the pH described in Table 2 was obtained. About the obtained Nakanaka leaf extract, the “tea-likeness” and “clean feeling” were evaluated in the same manner as in Example 1. The results are shown in Table 2.

From the results shown in Table 2, when the pH of the Tochu Nakaba extract containing asperroside is greater than that of Ocubin, the pH is 6.3 to 7.3, the bitterness, astringency and sourness are more excellent and very deep. It was possible to obtain a neat and easy-to-drink extract with reduced body and body feeling. Furthermore, it could be set as the extract which was further excellent in it being pH 6.5-7. It should be noted that the amount of sodium bicarbonate used for pH adjustment is very small, and it has been confirmed that it does not affect the taste of the extract of Tochu Nakaba.
Examples 12-20, Comparative Examples 3-8
(Examples 12-14, 16, 18 and 20)
The dried Nakanaka leaves collected from mid-April to early May were dried in a 120 ° C. pot until the water content was 5% by weight or less to obtain dried dried Nakanaka leaves (not subjected to roasting process). The dried Nakanaka leaf is boiled in water at 90 ° C. for 10 minutes (Dried Nakanaka leaf amount: 3.0 g / L, ratio of maximum length 12 cm or less: 97%), and Nakanaka leaf extract (Brix = 0.15%) Got. The pH of the resulting Tochu leaf extract was adjusted using citric acid or sodium bicarbonate according to Tables 3 and 4. Moreover, the asperoside (As) and the oukbin (Au) density | concentration of the obtained Nakanaka leaf extract were measured by the said method. About the obtained Nakanaka leaf extract, the “tea-likeness” and the “clean feeling” were evaluated in the same manner as in Example 1. The results are shown in Tables 3 and 4.
(Examples 15, 17 and 19)
The pH of the Tochu leaf extract obtained in Examples 2, 3 and 4 was adjusted using sodium bicarbonate according to Table 4. About the obtained Nakanaka leaf extract, the “tea-likeness” and the “clean feeling” were evaluated in the same manner as in Example 1. The results are shown in Table 4.
(Comparative Examples 3, 5, 6 and 8)
A tuna Naka leaf extract (Brix = 0.15%) was obtained in the same manner as in Example 12, except that tuna Naka leaves collected from late May to late August were used. The amount of dried dried maize leaves used for boiling was 3.0 g / L, and the ratio of the maximum length of 12 cm or less was less than 1%. The pH of the resulting Tochu leaf extract was adjusted with citric acid or sodium bicarbonate according to Table 5. Moreover, the asperoside (As) and the oukbin (Au) density | concentration of the obtained Nakanaka leaf extract were measured by the said method. About the obtained Nakanaka leaf extract, the “tea-likeness” and the “clean feeling” were evaluated in the same manner as in Example 1. The results are shown in Table 5.
(Comparative Examples 4 and 7)
The pH of the Tochu leaf extract obtained in Comparative Examples 1 and 2 was adjusted using sodium bicarbonate according to Table 5. About the obtained Nakanaka leaf extract, the “tea-likeness” and the “clean feeling” were evaluated in the same manner as in Example 1. The results are shown in Table 5.

  Examples 12, 13, 14, 16, 18, and 20 and Examples 6, 8, 11, 15, 17, and 19, and Comparative Examples 3, 5, 6, and 8, and Comparative Examples 1, 4, 2, and 7, In addition, whether or not the roasting process has been performed differs in obtaining the Nakanaka leaves used for extraction.

  From the results shown in Table 5, it was not roasted as compared to those roasted (comparative examples 1, 4, 2 and 7) with respect to the nakanaka leaf extract having an asperoside content smaller than the aucbin content ( In Comparative Examples 3, 5, 6 and 8), the bitterness and astringency decreased, but at the same time the acidity was not felt. However, the unique gumminess and body feeling appeared remarkably, and the extract was inferior in a refreshing feeling and very difficult to drink.

  On the other hand, as can be seen from the results shown in Tables 3 and 4, the weight ratio of asperroside and okubin is the same in the Tochu leaf extract containing asperuloside content more than the ukubin content. However, by not roasting either, moderate bitterness, astringency, etc. appeared, there were few peculiar sourness and puffiness, etc., it became an excellent fragrance, and it became an extract that can be refreshed.

  It should be noted that the extract obtained from the dried roasted dried Nakanaka leaf has less asperuloside and okbin compared to the extract obtained from the unroasted dried Nakanaka leaf, and the asperoside content is about 45-50 wt. %, And the oakbin content was about 40 to 45% by weight, but did not significantly affect the As / Au value. In addition, it has been confirmed that citric acid and sodium bicarbonate used for pH adjustment are very small amounts, and that they do not affect the taste of the extract of Tochu Nakaba.

FIG. 1 shows the maximum length (i) of Tochu Nakaba. FIG. 2 shows the content of asperoside in the extract (brix = 0.15%) obtained by immersing and extracting the dried Nakatsuba leaves obtained at 90 ° C. for 10 minutes through roasting processes with different harvesting times. The relationship between the content of oucbin and the content of geniposide acid is shown.

Claims (5)

Resulting et is from Eucommia leaf dry matter Asuperuroshido content in the extract obtained when immersed extracted 10 min at 90 ° C. of water is equal to or greater than Oukubin content Asuperuroshido content multi than Oukubin content And a pH value of 6.3 to 7.3 . The Eucommia leaf weight ratio of Asuperuroshido and Oukubin in the extract is a Asuperuroshido is 1.1 to 2 parts by weight relative to Oukubin 1 part by weight, Eucommia leaf extract according to claim 1. The liquor leaf extract according to claim 1 or 2 , which is extracted from the dried lily leaf material with water. A processed food product of the licorice leaf extract according to any one of claims 1 to 3 . A beverage comprising the licorice leaf extract according to any one of claims 1 to 3 .

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