JPH01144931A - Beverage containing component of yanggona - Google Patents

Abstract

PURPOSE:To obtain the title beverage having improved aroma and mellow palatability with moderately suppressed bitterness and astringency of a tannin- containing beverage, by containing components available from a root of yanggona shrub in the tannin-containing beverage. CONSTITUTION:The aimed beverage containing components (preferably extract components from a root of yanggona shrub) obtained from the root of yanggona shrub in a tannin-containing beverage (preferably coffee, black tea, etc.).

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides a Yangona component-containing beverage that moderately suppresses the bitterness and astringency of tannin-containing beverages such as coffee and tea, improves the aroma, and has a mellow texture. Regarding.

(Prior Art) Generally, coffee, black tea, Japanese tea, and Chinese tea are widely consumed. These beverages are particularly preferred if they have a high aroma, moderate bitterness and astringency due to tannins, and a mellow texture. However, beverages that meet these conditions are considered luxury products, while inexpensive beverages contain a high amount of tannin, resulting in a bitter or astringent taste, lack of aroma, and a lack of mellow texture. It has the following disadvantages.

Conventionally, in order to improve the bitterness and astringency of tannin-containing beverages such as coffee and tea, for example, Japanese Patent Application Laid-Open No. 58-162260
The publication proposes a method for improving taste by incorporating a decomposition product of α-alpartyl-phenylalanine methyl ester, and also proposes adding various flavor components to beverages.

(Problems to be Solved by the Invention) However, the method of incorporating the decomposition product of α-L-alpartyl-d-phenylalanine methyl ester cannot improve the fragrance, and the method of adding a fragrance component cannot improve the fragrance. However, it has the disadvantage of not being able to suppress bitterness and astringency, and conventionally it has not been possible to moderately suppress bitterness and astringency and at the same time improve aroma.

The present invention solves the above-mentioned drawbacks, and its purpose is to:
To provide a yangona ingredient-containing beverage that can improve aroma, suppress excessive bitterness and astringency, and improve mellowness.

(Means for Solving the Problems) The Yangona component-containing beverage of the present invention is characterized in that the ingredient obtained from the root of the Yangona tree is contained in the tannin-containing beverage, thereby achieving the above object. Ru.

The present invention will be explained in detail below.

The Yangona component-containing beverage of the present invention is obtained by adding and mixing components obtained from Yangona to a tannin-containing beverage.

Ingredients obtained from Yangona (Yagona)
nga ) tree roots are mainly used, and those obtained by the following operations can be used.

■Squeezed juice from the raw roots of the yangona tree.

■An ingredient extract obtained by extracting the raw roots of the Yangona tree with hot or cold water.

■An ingredient extract obtained by crushing the dried Yangona tree and extracting the crushed product with hot water or water.

Examples of the tannin-containing beverage include, but are not limited to, tannin-containing beverages such as coffee, black tea, Japanese tea, and Chinese tea.

A predetermined amount of the Yangona component obtained as described above is added to the tannin-containing beverage and mixed to prepare a Yangona component-containing beverage. It is preferable to add the Yangona component in an amount equivalent to 1 to 50 g of dried root of the Yangona tree per 100 g of the Yangona component-containing beverage in order to improve the aroma, taste, and texture of the resulting Yangona component-containing beverage. However, it is of course possible to use more or less than this depending on personal preference.To mix Yangona ingredients into a tannin-containing beverage, add the above Yangona ingredient extract to a tannin-containing beverage that is more concentrated than usual. The simple method is to add it directly.Alternatively, you can mix the crushed Yangona tree roots (fresh or dried) with raw materials for tannin-containing beverages such as ground coffee beans, black tea, Japanese tea, Chinese tea leaves, etc. The yangona component may be extracted by pouring hot water onto this mixture or by placing the mixture in hot water, and at the same time, the obtained tannin-containing beverage and the yangona component may be mixed.

Incidentally, the Yagonga tree is a tree of the family Prunusaceae that is widely distributed in the Polynesian region.

The natives of Fiji and its surrounding islands have a custom of cutting this root into pieces, extracting the ingredients from water, and drinking it on ceremonial occasions, when entertaining guests, etc. The extract from this yangona tree is relatively tasteless and has a unique aroma, so it cannot be said to be delicious. It is said to be a medicinal herb with suppressive effects. Dried roots of this yangona tree can be easily made by natural drying because it is native to the tropics.

(Example) The present invention will be explained below based on examples.

Grind 20g of Kilimanjaro beans and add 100ml of hot water (
Coffee was brewed at 50-80°C. The components were extracted from the dried log of the roots of the Yangona tree using 30 m2 of hot water to obtain a Yangona component extract. Then, the above two types of liquids were mixed to prepare coffee containing Yangona component.

On the other hand, 15 g of Kilimanjaro beans were ground, and coffee was brewed in 100 mf hot water (50 to 80°C) to make 8 cups of coffee for comparison. Note that the strength of this coffee is at the level that is normally drunk.

Next, 1 portion each of the Yangona component-containing coffee and the Yangona component-free coffee obtained above were added.
0 people tasted the product and made a relative evaluation of whether it was good or bad in terms of aroma, bitterness/astringency, and texture. Table 1 shows the results.
Shown below.

Table 1 From the results in Table 1, it can be seen that the coffee containing the Yangona component has a better aroma, suppresses bitterness and astringency, and has a mellow texture.

Actual Picture 11 Tea was served in a cup of hot water (LOOml) using a Lipton Black Tea (registered trademark) tea pack (usually 2 cups per pack). LOOml from 10g of dried roots of Yangona tree
The components were extracted with hot water to obtain a Yangona component extract.

Then, the above two kinds of liquids were mixed to prepare black tea containing Yangona component.

On the other hand, black tea for comparison was prepared by brewing 200 ml of black tea in a tea pack of the same type of black tea as above.

Next, 10 people each sampled the black tea containing a Yangona component and the black tea without a Yangona component obtained above, and relatively evaluated the quality of each item of aroma, bitterness/astringency, and texture.

The results are shown in Table 2.

Table 2 From the results in Table 2, it can be seen that the black tea containing Yangona ingredients has a better aroma, suppresses bitterness and astringency, and has a mellow texture.

I brewed 5g of Kairitsujoshu Sencha in 50ml of hot water. The components were extracted from 5 g of dried Yangona roots using 50 m of hot water to obtain a Yangona component extract. Then, the above two types of liquids were mixed to prepare a Japanese tea containing Yangona component.

On the other hand, Japanese tea for comparison was prepared by brewing 5 g of the same kind of sencha as above in 200 ml of hot water.

Next, 10 people each tasted the Japanese tea containing Yangona ingredients and the Japanese tea without Yangona ingredients obtained above, and relatively evaluated the quality of each of the following items: aroma, bitterness/astringency, and texture. did. The results are shown in Table 3.

Table 3 From the results in Table 3, it can be seen that the Japanese tea containing Yangona ingredients has a better aroma, suppresses bitterness and astringency, and has a mellow texture.

Ability L [first I brewed 5g of oolong tea in 150d of hot water.

The components were extracted from 5 g of dried roots of the Yangona tree using 50 ml of hot water to obtain a Yangona component extract.

Then, the above two kinds of liquids were mixed to prepare a Chinese tea containing Yangona component.

On the other hand, Chinese tea for comparison was prepared by brewing 5 g of the same type of oolong tea as above in 200 d of hot water.

Next, 10 people each tasted the Chinese tea containing Yangona component and the Chinese tea without Yangona component obtained above, and relatively evaluated the quality of each of the items of aroma, bitterness/astringency, and texture. did. The results are shown in Table 4.

Table 4 From the results in Table 4, it can be seen that the Chinese tea containing Yangona ingredients has a better aroma and a mellow texture.

(Effect of the invention) In this way, the ingredients obtained from the roots of the yangona tree,
When mixed with tannin-containing beverages, the aroma becomes better and the bitterness and bitterness caused by tannins is reduced compared to tannin-containing beverages alone.
The astringency is moderately suppressed, and the texture is mellow. Therefore, relatively inexpensive coffee, black tea, Japanese tea,
By mixing the Yangona component with a tannin-containing beverage such as Chinese tea, a beverage with high-quality taste and aroma can be provided at a relatively low cost.

Furthermore, while the caffeine contained in coffee has a stimulant effect, the yangona ingredient has a suppressive effect, which has the effect of making it less likely that you will be unable to sleep at night due to drinking coffee or the like.

that's all

Claims (1)

[Scope of Claims] 1. A yangona ingredient-containing beverage, characterized in that the tannin-containing beverage contains a component obtained from the root of the yangona tree. 2. The Yangona component-containing beverage according to claim 1, wherein the component obtained from the roots of the Yangona tree is an extracted component of the roots of the Yangona tree. 3. The Yangona component-containing beverage according to claim 1 or 2, wherein the tannin-containing beverage is coffee. 4. The Yangona component-containing beverage according to claim 1 or 2, wherein the tannin-containing beverage is black tea.