JPH0378972B2 - - Google Patents
Info
- Publication number
- JPH0378972B2 JPH0378972B2 JP26937386A JP26937386A JPH0378972B2 JP H0378972 B2 JPH0378972 B2 JP H0378972B2 JP 26937386 A JP26937386 A JP 26937386A JP 26937386 A JP26937386 A JP 26937386A JP H0378972 B2 JPH0378972 B2 JP H0378972B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- extract
- buckwheat
- oolong
- oolong tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013616 tea Nutrition 0.000 claims description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 20
- 235000020333 oolong tea Nutrition 0.000 claims description 20
- 241000219051 Fagopyrum Species 0.000 claims description 19
- 235000006468 Thea sinensis Nutrition 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims 2
- 241001122767 Theaceae Species 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000002195 synergetic effect Effects 0.000 description 3
- 235000019604 hot taste sensations Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000020335 flavoured tea Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
〈産業上の利用分野〉
そば茶とウーロン茶とを適宜混成することによ
りなる風味豊かな茶抽出液混成物に関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a flavorful tea extract mixture obtained by appropriately mixing buckwheat tea and oolong tea.
〈従来技術〉
近年、ウーロン茶は、缶などに充填されて、数
多く市販されており、特有な香りとあつさりした
味に特徴があるが、ややコクに欠ける欠点があ
る。一方そば茶は、急須に入れて熱湯を注ぐと、
極めて良好な香ばしい芳香が漂い、口にふくむ
と、、まろやかな味がするのが特徴であるが、嗜
好的には、万人向けとはいいがたい点がある。<Prior Art> In recent years, a large number of oolong teas have been sold in cans, etc., and are characterized by a unique aroma and a hot taste, but have the disadvantage that they are somewhat lacking in richness. On the other hand, you can make buckwheat tea by putting it in a teapot and pouring boiling water over it.
It is characterized by an extremely pleasant aroma and a mellow taste when you put it in your mouth, but it is not suitable for everyone's tastes.
〈発明が解決しようとする問題点〉
本発明は、上述の欠点を取り除くために、特有
の風味を有するウーロン茶の抽出液と香ばしい芳
香を有するそば茶の抽出液を適宜混成することに
より、風味豊かな、しかも香ばしい芳香の抽出液
混成物を提供することにある。<Problems to be Solved by the Invention> In order to eliminate the above-mentioned drawbacks, the present invention provides a richly flavored tea by appropriately mixing an extract of oolong tea with a unique flavor and an extract of buckwheat tea with a fragrant aroma. The object of the present invention is to provide an extract mixture having a pleasant aroma and a fragrant aroma.
〈問題点を解決するための手段〉
本発明は、鋭意研究の結果、そば茶の抽出液と
ウーロン茶の抽出液との混成物による相乗効果を
ねらいとしたもので、両者の特徴を合わせた独特
の風味を有するコクのある抽出液混成物を開発す
ることができた。本発明について、更に詳しく説
明すると、ウーロン茶原料及びそば茶原料各々よ
り該範囲において、抽出液を調製するに当りウー
ロン茶の抽出液は、ウーロン茶葉１ｇに対して、
熱水80mlの割合で抽出して、該抽出液としたもの
である。又、そば茶の抽出液は玄そばを精選、水
浸、蒸熱後乾燥して穀を取り除いたそばの実を焙
煎して得られるそば茶原料１ｇ対して、熱水20ml
の割合で抽出し、該抽出液としたものである。こ
れらの抽出液をそば茶原料対ウーロン茶原料が重
量比で90：10から30：70の範囲内で混合調製す
る。<Means for Solving the Problems> As a result of intensive research, the present invention aims at the synergistic effect of a mixture of buckwheat tea extract and oolong tea extract, and is a unique product that combines the characteristics of both. We were able to develop a rich extract mixture with a flavor of To explain the present invention in more detail, when preparing an extract from each of the oolong tea raw materials and buckwheat tea raw materials within the range, the oolong tea extract should be used for 1 g of oolong tea leaves.
The extract was obtained by extracting with 80 ml of hot water. In addition, buckwheat tea extract is obtained by carefully selecting brown buckwheat noodles, soaking them in water, steaming them, then drying them and removing the grains.
The extracted liquid was obtained by extracting at a ratio of . These extracts are mixed and prepared at a weight ratio of buckwheat tea raw material to oolong tea raw material within a range of 90:10 to 30:70.
ここで、該混成物に対して、ウーロン茶原料10
重量％以下では、ウーロン茶特有の風味が損なわ
れ、その特徴がなくなつてしまう。又、逆に該混
成物に対して、そば茶原料が30重量％以下では、
そば茶特有の風味が損なわれ、その特徴がなくな
つてしまう。 Here, for the mixture, oolong tea raw material 10
If the amount is less than % by weight, the unique flavor of oolong tea will be impaired and its characteristics will be lost. Conversely, if the amount of buckwheat tea raw materials is 30% by weight or less with respect to the mixture,
The unique flavor of buckwheat tea is lost and its characteristics are lost.
〈作用〉
各抽出液の混合に際しては、予めそば茶及びウ
ーロン茶の原料が混合した後に、熱水抽出した場
合には、各々の抽出条件が異なるため、風味を損
ね、かつ歩留りも悪くする。従つて、本発明の如
く、別々に熱水抽出した後、各々の抽出液を適当
に混合することにより、両者の有する芳醇な香の
相乗効果が生み出されるのである。<Function> When mixing the respective extracts, if the raw materials for buckwheat tea and oolong tea are mixed in advance and then extracted with hot water, the flavor will be impaired and the yield will be poor because the extraction conditions for each are different. Therefore, as in the present invention, by separately extracting with hot water and then appropriately mixing each extract, a synergistic effect of the mellow aromas of both can be produced.
以下実施例について説明する。 Examples will be described below.
〈実施例〉
そば茶原料100ｇを、85℃の熱水２で抽出し
濾過して該そば茶抽出液とし、一方ウーロン茶原
料100ｇを85℃の熱水８で抽出し濾過して、該
ウーロン茶抽出液とした。<Example> 100g of buckwheat tea raw material is extracted with 85°C hot water 2 and filtered to obtain the buckwheat tea extract, while 100g of oolong tea raw material is extracted with 85°C hot water 8 and filtered to obtain the oolong tea extract. It was made into a liquid.
次に前者を300ml、後者を700ml各々混合し、所
望の該混成物を得た。 Next, 300 ml of the former and 700 ml of the latter were mixed to obtain the desired mixture.
比較対象として、前者のそば茶のみのもの、
又、後者のウーロン茶のみのものを作つた。以上
のものについて、比較検討した結果、そば茶のみ
のものは、芳ばしい芳香とまろやかな味を有し、
一方ウーロン茶のみのものは、特有の香りとあつ
さりした味があるが、本発明品であるそば茶・ウ
ーロン茶抽出液混成物は、両者の特徴をそなえた
相乗効果により芳ばしい特有の香りと芳醇な香り
とを有し新しい味覚のお茶といえる。 For comparison, the former one with only soba tea,
Also, I made the latter oolong tea only. As a result of a comparative study of the above, we found that buckwheat tea only has a fragrant aroma and a mellow taste.
On the other hand, oolong tea alone has a unique aroma and a hot taste, but the product of the present invention, a mixture of buckwheat tea and oolong tea extract, has a unique fragrant aroma and rich flavor due to the synergistic effect of having the characteristics of both. It can be said to be a tea with a new taste because of its aroma.
〈発明の効果〉
本来独特の風味・味等を有するそば茶・ウーロ
ン茶の各々の特質を一般向けに改質することが任
意にできて、両特質から由来する特有の芳香、ま
ろやかな味等を有する新しい味覚のお茶を提供で
きる。更に、そば茶には本来有する血管強化に有
効なルチン、ビタミン等栄養豊富な面があり、又
ウーロン茶は、肥満防止に有効といわれ、両者を
混合することによる、いわゆる健康食品としての
役割も大きいといえる。<Effects of the invention> It is possible to arbitrarily modify the characteristics of buckwheat tea and oolong tea, which originally have unique flavors and tastes, for the general public, and to improve the unique aroma, mellow taste, etc. derived from both characteristics. We can provide tea with a new taste. Furthermore, buckwheat tea is naturally rich in nutrients such as rutin and vitamins that are effective in strengthening blood vessels, and oolong tea is said to be effective in preventing obesity, and the combination of both can play a major role as a so-called health food. It can be said.
Claims (1)
90：10から30：70までよりなるそば茶抽出液とウ
ーロン茶抽出液の混成物。1 The weight ratio of buckwheat tea raw materials to oolong tea raw materials is
A mixture of buckwheat tea extract and oolong tea extract with a ratio of 90:10 to 30:70.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26937386A JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26937386A JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63123341A JPS63123341A (en) | 1988-05-27 |
| JPH0378972B2 true JPH0378972B2 (en) | 1991-12-17 |
Family
ID=17471494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26937386A Granted JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63123341A (en) |
-
1986
- 1986-11-12 JP JP26937386A patent/JPS63123341A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63123341A (en) | 1988-05-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |