JP7233729B2 - Dried plant for cold or hot water extraction, and blended tea of this dried plant for cold or hot water extraction and green tea leaves - Google Patents

Description

The first and second inventions of the present application relate to a dried plant whose components are extracted by immersing it in water or hot water and shaking it out to make a drink, and a blended tea of the dried plant and green tea leaves.

Nowadays, as global warming progresses more and more, it is inevitable that many people suffer from heatstroke in countries around the world. In particular, the number of people suffering from heat stroke is increasing year by year not only in the subtropical zone but also in summer in Japan. However, the fact is that drugs for heatstroke have not yet been developed.

Therefore, the inventor examined whether there is something equivalent to a medicine for heatstroke that can be easily tackled. For example, even if an infectious disease such as cholera or O-157 or an unknown viral infection occurs, or even in the case of an unknown virus infection, I searched for prescriptions that would provide comfort from the perspective of Kampo medicine, and found "Summer Tososan", that is, Attention was paid to a drink called Wachuinomi shown in Non-Patent Document 1.

Kampo Physician Sohaku Asada "Journal of Imperial Court Attendance" Available Pharmacy Kinjiro Konishi August 1889 "Early Modern Kampo Medicine Collection 96 Sohaku Asada (2)" published by Meisho Publishing Co., Ltd. on November 25, 1982 Edited by the Japan Kampo Association, "Revised 3rd Edition Practical Kampo Prescriptions", Jiho Co., Ltd., published on July 20, 2006

To explain the above Wachuin, during the Three Kingdoms period of China, a medicine called ``Hekiekishu'' was created by the doctor Hua Tuo. This ``Kokkishu'' is the original recipe for modern ``Tososan''. At some point, the Chinese medicine culture was introduced to Japan, and "Tososan" was created to suit the Japanese climate and was arranged for summer.

In the Edo period, this Chinese herbal medicine for summer food poisoning was spread by merchants in Edo and Kyoto as a Chinese medicine named ``Wachuin'', and it came to take root as a part of summer urban scenery and public health. rice field. As for the efficacy and effect of this Wachuin, it has been used in anticipation of its effects and efficacies such as severe diarrhea and vomiting caused by food poisoning in summer. In addition, although there are documents and documents related to the formulation of Wachuin at that time, as shown in Non-Patent Document 1, there are many unknown points at present because the number is small.

Also, as shown in Non-Patent Document 3, the formulation of Wachuin is loquat leaf 4.0, kakko 3.0, chimney sand 3.0, goshuyu 4.0, cinnamon twig 3.0, clove 2.0. , licorice 2.5, wood incense 2.0, and loquat 3.0, and the main ingredient is loquat leaves. And, as shown on page 464 of Non-Patent Document 3, this Wachu-in has a description of ``This is a general formula for wounds and food for the family of this book,'' and page 87 of Non-Patent Document 2. As described in the item "Wachuin", it has come to be widely used as a herbal medicine for so-called food poisoning and heatstroke.

However, as mentioned above, Japanese Chinese drink requires special ingredients of Chinese medicine, so it was difficult for ordinary people to easily purchase it. In addition, since it is a herbal medicine, it has a bitter and unique flavor, and since it takes time and effort to boil the ingredients, it can be easily made at home or drunk on a daily basis as a summer drink, just like barley tea. was difficult to do.

Therefore, the present application aims to solve the above-mentioned problems, and provides a dried plant for extracting water or hot water that can be easily prepared and deliciously drunk according to Japanese Chinese drink. I am trying to get.

In order to solve the above-mentioned problems, the first invention of the present application provides loquat leaf 15 wt% to 21 wt%, soba or hamafufu 1.5 wt% to 12.5 wt%, cardamom 10 wt% to 16 wt%, Sichuan pepper or Japanese pepper 1. 5wt%-7.5wt%, cinnamon bark 10wt%-16wt%, clove 1.5wt%-7.5wt%, licorice 8.0wt%-14wt%, large lily, Uyaku, or bellflower 6.0wt%-12wt% , 10 wt% to 16 wt% of cinnamon bark, and 6.0 wt% to 12 wt% of chimpi as raw materials.

The second invention of the present application is a blended tea of dried plants and green tea leaves, and when the whole dried plant is 100 wt%, the raw materials of this dried plant are loquat leaves 15 wt% to 21 wt% Or Hamabofu 1.5 wt% to 12.5 wt%, cardamom 10 wt% to 16 wt%, Sichuan pepper or Japanese pepper 1.5 wt% to 7.5 wt%, cinnamon 10 wt% to 16 wt%, clove 1.5 wt% to 7.5 wt%, 8.0 wt% to 14 wt% of licorice, 6.0 wt% to 12 wt% of licorice, tulip, or bellflower, 10 wt% to 16 wt% of cinnamon bark, and 6.0 wt% to 12 wt% of the dried plant and the green tea leaves are mixed in a ratio of 1:2 to 2:3.

In addition, according to Non-Patent Document 3, the prescription for Wachuin is loquat leaf 4.0, kakko 3.0, chimney sand 3.0, goshuyu 4.0, cinnamon twig 3.0, clove 2.0, Licorice 2.5, wood incense 2.0, and cinnamon 3.0. However, it is currently difficult to obtain some of the raw materials easily and cheaply, so alternative plants are used. In addition, the numerical range of each material conforms to the prescription described in Non-Patent Document 3, but according to the characteristics of each material such as aroma and taste, all the materials are mixed and drunk. At the same time, after considering the balance of the taste and aroma of each ingredient, we allow a slight latitude in each numerical range so that more people can enjoy the taste.

The first and second inventions use reed leaf or hamafufu instead of kakko. Since Kakko is a medicine, it cannot be applied to so-called health foods. Therefore, Soba, which is a food with a botanically similar origin to ``Kakko'', and Hamabofu, which is an edible ingredient widely used in Japan and has effects on the human body similar to ``Kakko''. I decided to use it.

It also uses cardamom instead of compacted sand. Since compacted sand is a pharmaceutical product, it cannot be applied to so-called health foods. Therefore, we decided to use cardamom, which is a food with a botanically similar origin to "sand", in anticipation of a similar effect.

In addition, Sichuan pepper or Japanese pepper is used instead of goshuyu. Since Wu Shuchu is a medicinal product, it cannot be used as a health food. Therefore, Japanese pepper and Sichuan pepper, which belong to the same Rutaceae family as Goshuyu and have the same effect of warming the stomach and intestines as this Goshuyu, were used as substances having the same effect.

In addition, instead of wood incense, large uncompressed incense, Uyaku, or Chinese bellflower are used. Since wood incense is a medicinal product, it cannot be used as a health food. Therefore, it was decided to use large honeysuckle, which has similar effects and effects to wood incense, as well as Uyaku and Chinese bellflower, which are also applied to foods.

In addition, in the first and second inventions, chimpi is used to improve the flavor and make it easier to drink, although it is not included in the prescription of Japanese Chinese drink.

The first and second inventions of the present application are constructed as described above, and include a dried plant for extracting water or hot water according to Wachuin, and a blended tea of this dried plant for extracting water or hot water and green tea leaves. is obtained. In addition, in the present invention, by using a substitute for a plant that is currently difficult to obtain in the formulation of Wachuin, ordinary people can drink a drink that conforms to Wachuin at a low cost and easily. .

In addition, as shown in Non-Patent Document 2 , the above Wachuin is described as "...used when a disturbance occurs due to food poisoning in the summer months...". In other words, it should be used, for example, in the case of things that have spoiled due to the heat of the summer, leftovers of food and drink contaminated with mold, insects, or viruses, or in the case of severe diarrhea or vomiting due to careless cooling of the stomach. be done. Therefore, according to the formulations of the first and second inventions of the present application, which are based on the formulation of Wachuin, the toxins in the body that are the cause are quickly removed by perspiration and defecation and urination, thereby relieving diarrhea and vomiting. can be expected to help calm the

The second invention of the present application is a blended tea in which green tea leaves are added to the dried plant of the first invention of the present application, and in addition to the effects equivalent to the above Wachuin, the green tea leaves detoxify catechins and caffeine. In addition to the diuretic effect and antipyretic effect of green tea leaves, the antidiarrheal effect derived from the tannins contained in the green tea leaves can also be expected.

Examples 1 to 8 according to the first invention of the present application will be described below. First, the production methods of Examples 1 to 8 will be described. Heat sterilize. Next, in order to improve the storage stability and to enhance the aroma and flavor, it is placed in a shelf-shaped dryer and dried by heating at 80° C. for 15 minutes while applying a weak wind to each material.

Then, each material dried as described above is pulverized, each material is mixed at the ratio shown in Table 1, and 2.0 g of the mixture is packed in a tea bag. It should be noted that this prescription is mainly intended for the summer season, and since each component has a strong flavor, it is assumed to be drunk cold.

To explain how to decoct the dried plants of this example produced as described above, 500 ml of room temperature water is placed in a container, and one tea bag is immersed in this water and stored in a refrigerator. Then, the cold-brewed beverage is completed by leaving it in this state for about 2 hours. If the symptoms of diarrhea are severe, the beverage that has been refrigerated and completed should be returned to room temperature before drinking, or alternatively, put a tea bag in a cup and add about 120 cc of hot water. After pouring and leaving for about 3 minutes, take out the tea bag and drink.

For Examples 1 to 8 in which each component in Table 1 was extracted with water as described above, a sensory test was conducted on the taste of each example. To explain the results, in Examples 1, 3, 5, and 7, Sichuan pepper was used, and this Sichuan pepper is a familiar pungent component in Chinese cuisine, but the amount was reduced, so it was more spicy than expected. I got the feeling that it was easy to drink without feeling

In Examples 2, 4, 6, and 8, Japanese pepper is used instead of Sichuan pepper, but Sansho has a more stimulating flavor than Sichuan pepper, has a stronger aroma, and has a bitter and peculiar taste. became. Also, in Examples 1, 2, 5, and 6, reed leaves are used, but reed leaves are equivalent to perilla leaves of vegetables and have a unique scent that passes through the nose, so there are different tastes. is added to provide a refreshing flavor and a refreshing aftertaste.

In addition, in Examples 3, 4, 7 and 8, hamafufu was used instead of soba, but since hamafufu has a weak fragrance, the flavor of cloves rather comes to the fore, and the smell of jintan is felt. end up

Next, Examples 9 to 16 according to the second invention of the present application will be described below. First, the production methods of Examples 9 to 16 will be described. Heat sterilize. Then, in order to improve the storage stability and to enhance the aroma and flavor, it is placed in a shelf-shaped dryer and heat-dried at 80° C. for 15 minutes while applying a weak wind to each material.

Green tea leaves are heat sterilized and heated at 100° C. for 30 minutes in a conveyer-type dryer in order to improve the storage stability and enhance the aroma and flavor. After that, it is put into a drum-type heating machine at about 180° C. and heated for 10 minutes, and then put into a Marutaka-type pulverizer to adjust the shape. After that, in order to eliminate the unpleasant taste, the fine powder generated during grinding is removed with a wind sorter.

Then, each material dried as described above and green tea leaves are pulverized and mixed at the ratio shown in Table 2, and 10 g of the mixture is packed in a tea bag.

Next, the brewing method will be described. 500 ml of room temperature water is placed in a container, and one of the above tea bags is immersed in this water and stored in a refrigerator for about 8 hours to complete a cold-brewed beverage.

As described above, by adding green tea leaves to each material of Examples 1 to 8, the overall flavor and aroma are dominated by green tea. In addition, although it has a slightly spicy scent like tososan, for ordinary people who are familiar with green tea, Examples 9 to 8 with green tea leaves added are better than Examples 1 to 8 without green tea leaves added. It is considered that 16 has a more familiar taste and is easier to drink.

Claims (2)

Loquat leaf 15wt%-21wt%, soba or hamafufu 1.5wt%-12.5wt%, cardamom 10wt%-16wt%, Sichuan pepper or Japanese pepper 1.5wt%-7.5wt%, cinnamon bark 10wt%-16wt%, clove 1.5 wt% to 7.5 wt%, licorice 8.0 wt% to 14 wt%, large lily, tulip, or bellflower 6.0 wt% to 12 wt%, cinnamon bark 10 wt% to 16 wt%, citrus peel 6.0 wt% to 12 wt% A dried plant for water or hot water extraction, characterized by using as a raw material. A blended tea of dried plants and green tea leaves, and when the whole dried plant is 100 wt%, the raw materials of this dried plant are 15 wt% to 21 wt% of loquat leaves and 1.5 wt% to 12 wt% of soba or hamabofu. .5 wt%, cardamom 10 wt% to 16 wt%, Sichuan pepper or Japanese pepper 1.5 wt% to 7.5 wt%, cinnamon bark 10 wt% to 16 wt%, clove 1.5 wt% to 7.5 wt%, licorice 8.0 wt% to 14 wt%. , Daikanko, Uyaku, or Chinese bellflower 6.0 wt% to 12 wt%, Azalea 10 wt% to 16 wt%, Chenpi 6.0 wt% to 12 wt%, and the mixing ratio of the dried plant and the green tea leaves is 1:2. A blended tea for water or hot water extraction, characterized by having a ratio of ~2:3.