JPH07147903A - Food containing tea leaf - Google Patents

Abstract

PURPOSE:To obtain a tea leaf-containing food enabling easy intake of effective amounts of minor nutrients such as various vitamins and minerals liable to be deficient in present Japanese or tannins such as catechin which is recently attracting attention as a substance for controlling physical conditions. CONSTITUTION:This food contains non-fermented tea powder and powder of arbitrary one or more kinds of vegetables selected from MOROHEIYA (Corchorus Scapsularis L. or Corchorus Olitorius L.), shiitake mushroom (Lentinus edodes, Zea mays L.), Lotus (Nelum bonucifera GAERTN.), carrot (Daucus carota L.), persimmon (Diospyros kaki L.), soybean (Glycine hispida Max.), garlic (Allium sativum L.) and guava (Psidium spp.) as essential components. The non-fermented tea is preferably deep-steamed tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food containing tea leaves, the purpose of which is said to be effective in preventing vitamins and minerals, which are apt to be deficient in modern Japanese, and adult diseases and cancer. It is well-balanced and contains a large amount of nutrients such as tannin, and can be favorably accepted as a raw material alone or as a blending material for other cooking products for the purpose of nourishing tonic and health promotion to people of a wide age group. The present invention provides a food containing tea leaves.

[0002]

BACKGROUND OF THE INVENTION Tea is classified into unfermented tea (green tea), semi-fermented tea (oolong tea), and fermented tea (black tea) according to the manufacturing method. It is characterized by stopping the action of oxidase (polyphenol oxidase) in the inside, and by this enzyme deactivation treatment, it has a composition similar to that of tea leaves, and the green appearance of the tea leaves is preserved. As a heating means, there are a method by steaming (steamed tea) and a method by roasting in a kettle (chair roasted tea). The steamed tea includes sencha, gyokuro, tencha (matcha),
There are types such as kabusecha, bancha and jade green tea, and types of kettle roasting tea include jade green tea and Chinese green tea. In such green tea, vitamins A, B ₁ , B ₂ , C, E, niacin, vitamins such as folic acid and biotin, minerals such as calcium, potassium, magnesium, iron, manganese and sodium, catechins and flavonols. , Leucoanthocyan, tannins such as phenolcarboxylic acid, etc. are contained in large amounts.

However, since ancient times, we Japanese have only drunk hot water exudates of green tea, and rarely took the above-mentioned nutrient components of tea leaves into the body. Recently, in Japan, hyperlipidemia and diabetes,
As the prevalence of adult diseases such as cancer increases, people's interest in health has increased, and along with this health boom, health foods centering on natural foods have come to receive a great deal of attention. . Against this background of the times, attention has come to be paid to tea leaves that are rich in various vitamins and minerals that Japanese people tend to lack. As described above, tea leaves contain various vitamins and minerals in abundance, but in addition to these, tannins such as catechin have been receiving much attention as physical condition adjusting substances, especially in recent years. This tannin is a component contained in relatively large amounts in medicinal plants that have been used as traditional Chinese medicine since ancient times,
In particular, it has been reported that it has actions such as cancer prevention, obesity prevention, and bad breath prevention. With such reports,
The technology of using tea leaves as foods, which was only obtained by infusion, has come to be created.

[0004]

2. Description of the Related Art Japanese Patent Application Laid-Open No. 2-238863, "Granular body consisting of tea and salt and method for producing the same" exists as a technology for using tea leaves as food. This disclosed technology is for Matcha 5
The granules were composed of 50 wt% and 95 to 5 wt% of sodium chloride, and were taken especially for the purpose of enhancing the taste of sake during drinking, or as a condiment or sprinkle for various dishes. Furthermore, in Japanese Examined Patent Publication No. 2-15185 “Preference food”, Chinese fermented tea or a mixture of Chinese fermented tea and Chinese semi-fermented tea or an extract thereof is added to 100 parts by weight of powder as a hop or calla bitterness. There has been disclosed a palatable food obtained by adding 3 to 50 parts by weight of powder or extract containing the components in terms of powder.

[0005]

However, the "granule" disclosed in the above-mentioned JP-A-2-238863 contains a large amount of salt, and therefore suffers from a person with hypertension, kidney disease and the like. There is a problem that it cannot be ingested by people and cannot be widely provided to people of various age groups for the purpose of improving health. On the other hand, Japanese Patent Fair 2-15
The "favorable food" disclosed in Japanese Patent No. 185 publication is a food that reduces the musty odor and fermentation odor of fermented tea or semi-fermented tea to make it easier to eat, and fermented tea like green tea (green tea). It was not intended for. Therefore, in the industry, abundant vitamins and minerals that unfermented tea (green tea) has, or physical condition-regulating substances such as tannin, can be ingested into the body deliciously and easily for the purpose of promoting health,
It has been desired to create a food product containing excellent tea leaves that can be suitably consumed without being limited to people of a wide age group.

[0006]

In the present invention, unfermented tea ground product and Moroheiya (Corchorus Scapsularis L.) or (Cor
chorus Olitorius L.), Shiitake mushroom (Lentinus edodes),
Corn (Zea mays L.), Lotus (Nelumbo nucifera G)
_AERTN. ), Carrot (Daucus carota L.), persimmon (Diospyros
kaki L.), soybean (Glycine hispida Max.), garlic (Al
lium sativum L.), guava (Psidium spp.) Any one or two or more kinds of plant pulverized products selected from among them are contained as an essential component, a food product containing tea leaves. By providing the above, the above-mentioned conventional problems are solved.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The constitution of a food product containing tea leaves according to the present invention will be described in detail below. In the present invention, a non-fermented tea ground product is used as one of the essential components. As non-fermented tea, normal green tea produced by inactivating oxidase (polyphenol oxidase) in tea leaves by heating, that is, sencha, gyokuro, tencha (matcha), kabusecha, bancha,
Any one or two or more of steamed tea such as jade green tea or kettle roasted tea such as jade green tea and Chinese green tea can be preferably used, but more desirably, the step of steaming heat treatment was performed longer than usual. "Deep steamed tea" is preferably used.
"Deep-steamed tea" is a tea leaf that is consumed for the purpose of promoting health, because the oxidative enzyme is completely destroyed and the chlorophyll and taste components are fixed in the tea leaf by the steam heat treatment performed for a relatively long time. It is preferable as an essential component of the food product containing it.

Any one kind or a mixture of two or more kinds of non-fermented tea as described above is pulverized by an appropriate arbitrary method and used as a pulverized product. The particle size of the crushed product is not particularly limited and may be appropriately set according to the final form, but it is preferable to use it after crushing it into a powder form from the viewpoint of taste.

In addition to the above-mentioned unfermented tea ground product, in the present invention, Morohaya (Corchorus Scapsularis L.) or (Corchor
us Olitorius L.), shiitake mushroom (Lentinus edodes), corn (Zea mays L.), lotus (Nelumbo nucifera)
G _AERTN. ), Carrot (Daucus carota L.), persimmon (Diospyros
kaki L.), soybean (Glycine hispida Max.), garlic (A
llium sativum L.), guava (Psidium spp.), and any one or two or more kinds of pulverized products of plants are blended as an essential component.

In the present invention, Moroheiya (Corchorus
Scapsularis L.) or (Corchorus Olitorius L.),
An annual herb of the genus Corcorus of the lindenaceae, it is a kind of edible plant that is a green-yellow vegetable cultivated in the Arab tropics mainly in Egypt. Moroheiya (Corchorus Scapsular
is L.) or (Corchorus Olitorius L.) is not particularly limited as a site to be used, and any site or whole grass can be preferably used, and the dried product or raw leaf thereof can be used in an appropriate size as it is. The crushed product can be preferably used. Since ancient Egypt, this Moroheiya has been used as a vegetable that has been indispensable for Arabs to eat, and it contains various vitamins and various minerals such as calcium. By mixing this Morohaya with the above-mentioned unfermented tea powder, nutrients such as vitamins and minerals can be strengthened.

In the present invention, Lentinus edod
es) is a kind of edible mushrooms belonging to the family Ximeidaceae, and includes carbohydrates such as chitin, hemicellulose, trehalose, mannitol, and reducing sugars, umami components such as 5'-guanylic acid and glutamic acid, and ergosterin having a vitamin D effect. It is also a mushroom containing lentione, which emits a unique aroma. There is no particular limitation on the site where such shiitake mushrooms (Lentinus edodes) are used, and a pulverized product of any site is preferably used as one of the essential components. Shiitake
When (Lentinus edodes) is blended as an essential component together with the unfermented tea crushed product, the bitterness of the unfermented tea crushed product (Lentinus edodes) can be relieved with the aromatic and umami components, and the vitamin D is enhanced. can do.

In the present invention, corn (Zea mays
L.) is an annual herb belonging to the millet subfamily of the Gramineae family, and the seeds of which are commonly used for food.
However, especially in the present invention, corn (Zea may
s L.) flower style and stigma are used as one of the essential components. This corn (Zea mays L.) flower stalk and stigma (corn beard) is a dried product known as "Namba hair (Tamamai beard)" in Chinese medicine, and contains vitamin K, inorganic salts, and organic acids. It is a part containing a large amount of etc. By using the crushed product of the flower style and stigma as one of the essential components together with the unfermented tea crushed product, the nutritional components are strengthened, and the astringency and bitterness of the unfermented tea can be eased. it can.

In the present invention, lotus (Nelumbo nucifera
G _AERTN. ) Is a perennial herb of the _waterlily family, and its rhizome is a plant commonly eaten as "lotus root". In the present invention, the lotus (Nelumbo nucifera G
_AERTN. ) Rhizomes or leaves, roots or pulverized products of these mixtures are used as one of the essential components. Lotus
nucifera G _AERTN. ) contains a relatively large amount of vitamin C in its rhizome, and its leaves contain components such as alkaloids and flavonoids. In the present invention, such rhizome (Nelumbo nucifera G _AERTN. ) Rhizomes, leaves,
By using the pulverized product of at least one site selected from the roots as an essential component, it is possible to strengthen the nutritional components and soften the bitterness and astringency of the unfermented tea.

According to the present invention, carrot (Daucus carota L.)
Is a 1-2 year-old herbaceous plant of the Umbelliferae family whose roots are edible. The root portion has a high content of carotenoid pigments and is considered to be a representative food source for carotene, but in the present invention, in addition to the root portion, carrot (Daucus carota
L.) Leaf crushed material is also used as an essential component. Using carrot (Daucus carota L.) leaf or root pulverized product as one of the essential components as described above, it is possible to reinforce the carotene and to relieve the bitterness and astringency of unfermented tea. You can

In the present invention, persimmon (Diospyros kaki
(L.) is a fruit tree native to China belonging to the family Kakinoki,
In the present invention, the pulverized product of the leaves of persimmon (Diospyros kaki L.) is used as one of the essential components. This persimmon (D
The leaves of iospyros kaki L.) have long been used as a herbal medicine for hypertensive symptoms and contain a large amount of tannin. By blending such a pulverized leaf part of (Diospyros kaki L.) with one of the essential components as a non-fermented tea powder, the tannin component and vitamin C are strengthened and the health promotion effect can be improved. it can.

In the present invention, soybean (Glycine hispid
a Max.) is a leguminous plant native to China and is one of the foods rich in protein, lipid and carbohydrate used in boiled beans and the like. By using the pulverized product of soybean (Glycine hispida Max.) As one of the essential components, the nutritional components can be strengthened and the bitterness and astringency of the unfermented tea can be alleviated.

In the present invention, garlic (Allium sati
vum L.) is a vegetative herbaceous plant of the family Liliaceae, in which the flakes proliferate with the sprout, and is a plant generally distributed as an air-dried product. This air-dried product does not easily deteriorate and has good storage stability, and it has a unique flavor and is used as a spice. The odor and pungency components are mainly alliin and allicin which is decomposed by hydrolase and allyl sulfide, and alliamine in which allicin and vitamin B ₁ are bound is known as B ₁ compound which is not decomposed by B ₁ degrading enzyme. By blending such garlic (Allium sativum L.) as one of the essential components, vitamin B ₁ can be strengthened and the astringency and bitterness of unfermented tea can be alleviated.

In the present invention, guava (Psidium spp.) Is one of the tropical fruit trees of the family Myrtaceae, also known as garnet garlic, and is a shrub or small tree.The fruit is a spherical or western pear fruit, Brazilian bunshiro, Costa Rica. In addition to bunjirou and terriha bunjirou, about 150 species are distributed worldwide. As a component characteristic of this guava (Psidium spp.), It is characterized in that it contains a large amount of vitamin C, particularly 350 mg in a large amount. The content of β-carotene varies greatly depending on the variety, and is abundant in red meat species. In this invention, the fruit of guava (Psidium spp.) Is preferably used as an essential component, but guava (Psidium spp.)
It is also possible to use leaves. By using crushed guava (Psidium spp.) Fruits and / or leaves crushed product as an essential component together with the unfermented tea crushed product, it is possible to reinforce the nutritional components and reduce the astringency and bitterness of the unfermented tea. it can.

In the present invention, the above-mentioned Moroheiya (Cor
chorus Scapsularis L.) or (Corchorus Olitorius
L.), any part or whole plant of Lentinus edodes or corn (Zea mays L.) flower column and stigma (corn whiskers), lotus (Nelumbo nucifera G)
_AERTN. ) Roots, stems, any part of leaves, or a mixture thereof, as well as roots or leaves of carrot (Daucus carota L.), leaves of persimmon (Diospyros kaki L.), soybean (Glycine hispi
da Max.), garlic (Allium sativum L.), guava (Psi
dium spp.) A pulverized product of at least one kind selected from fruits or leaves, or a mixture of two or more kinds is used as an essential component together with the unfermented tea. The crushed particle size and the like are not particularly limited, and may be appropriately crushed to any size according to the purpose, but it is preferable to use it as a powder.

The mixing ratio of the unfermented tea pulverized product and the optional pulverized product selected from the specific plants varies depending on the kind of the plant selected as an essential component, but is generally the unfermented tea pulverized product. Is mixed in an amount of 5 to 95 parts by weight, and any one kind or two or more kinds selected from the above-mentioned specific plants is mixed in the range of about 95 to 5 parts by weight. The reason for this is that if the blended amount of the unfermented tea pulverized product is less than 5 parts by weight, an effective amount of useful nutrients contained in the tea leaves of the green tea, which is the object of the present invention, can be taken into the body. On the other hand, when the amount of the unfermented tea exceeds 95 parts by weight, the bitterness and astringency of the unfermented tea become too strong, and it cannot be favorably accepted by people in a wide range of age groups. Is also not preferable. Furthermore, the blended amount of the pulverized product of the specific plant used as an essential component together with the pulverized product of unfermented tea is 9
The reason for setting it to about 5 to 5 parts by weight is that if the blended amount of the pulverized product of the specific plant is less than 5 parts by weight, the bitterness and astringency of the unfermented tea can be softened or the nutritional components can be strengthened. On the other hand, on the other hand, if it is blended in an amount exceeding 95 parts by weight, the peculiar aroma of unfermented tea is lost, which is not preferable in any case.

The mixing ratio of the unfermented tea and the specific plant can be appropriately changed depending on the kind of plant to be combined with the unfermented tea. For example, crushed unfermented tea and soybean (Gl
When ycine hispida Max.) ground product is used as an essential ingredient, 95 parts by weight of non-fermented tea ground product, soybean (Glyc
ine hispida Max.) Even if the crushed product is mixed in an amount of about 5 parts by weight, it does not affect the taste or the like. In addition, unfermented tea ground product and Moroheiya (Corchorus Scapsularis L.) or (Cor
chorus Olitorius L.) as an essential ingredient, 5 parts by weight of unfermented tea, Morohaya (Corchorus Scaps
ularis L.) or (Corchorus Olitorius L.) crushed product
It is preferable to use the mixing ratio of parts by weight, from the viewpoint of taste and the like, but it is not particularly limited and may be appropriately set depending on the intake form and the like. Further, the plant used as an essential component together with the unfermented tea pulverized product is not limited to one kind, and plural kinds may be selected and appropriately mixed, and there is no particular limitation.

The unfermented tea pulverized product as described above and the pulverized product of a specific plant are blended to provide a food containing the tea leaves according to the present invention. In the present invention, these mixtures are used as they are for edible use. Or used as an additive material to other foods. When the mixture of essential components is used as a food as it is, seasonings such as sugar and salt may be appropriately added in addition to the essential components. Foods containing such tea leaves are foods with a fishy smell, such as sashimi and hot spring eggs, or foods with a rich fat content such as fried foods, steaks, hamburgers, grilled fish, and even cheese, natto, etc. It is most suitable as an additive material for dishes with odor. In addition to the above, it can also be suitably used as an additive material for cold tofu, spaghetti, pizza, porridge, hot pot dishes and the like. Further, the shape at this time is not particularly limited, and the fermented tea and the specific plant are pulverized and mixed together in a powder form, and other amino acids, lactose, soy sauce, seasonings such as mirin, sesame, and ground laver. It is also possible to appropriately add and mix and use. The food containing tea leaves prepared in this way is "Furikake"
As the rice, rice balls, red rice, etc., or the above-mentioned dishes can be sprinkled and eaten. By sprinkling on various dishes in this way, it is possible to ingest the effective nutrients contained in the food containing tea leaves into the body, and the aroma and color of green tea are imparted to each of the dishes, It can also improve your appetite.

Alternatively, the food containing the tea leaves according to the present invention is appropriately added to a confectionery such as cookies, ice cream, rice crackers, biscuits, etc., or a raw material for producing food such as buckwheat, udon, konjac, kamaboko in addition to the above. You can also use it. Further, it can be used as an additive material for chewing gum, expecting the effect of preventing the bad breath of tea leaves. Furthermore, it can also be ingested after being appropriately added to beverages such as juice and milk. In addition to the above, added to the ingredients of pet food and animal feed,
It can also be used as a food containing pets such as dogs and cats and tea leaves of domestic animals, and its use form is not particularly limited.

[0024]

[Prescription Example] The constitution of the food containing the tea leaf according to the present invention will be described more clearly below by giving a prescription example. However, the present invention is not limited to the following prescription examples.

(Formulation Example 1) Furikake (for rice and rice balls) weight part Fermented tea (deep steamed tea) powder 95 soybean powder 5 amino acids, salt, soy sauce suitable amount

(Formulation Example 2) Nourishing tonic food parts by weight Non-fermented tea (deep-steamed tea) powder 70 Moroheiya powder (dry matter) 10 Carrot leaf powder (dry matter) 5 Corn mustache powder (dry matter) 5 Garlic wind Dry matter powder 10

(Prescription example 3) Drink additive material Weight part Unfermented tea (gyokuro) powder 70 Persimmon leaf powder 30

(Formulation Example 4) Ingredients added to Chinese food Weight part Infermented tea (gyokuro) powder 80 Lotus root powder (dry matter) 12 Garlic air dry matter powder 8

(Formulation Example 5) Ingredients added to fries, tempura, etc. Weight part Fermented tea (gyokuro) powder 75 Shiitake powder 10 Moroheiya powder 5 Persimmon leaf powder 10

(Formulation example 6) Additive material for confectioneries such as biscuits Non-fermented tea (deep-steamed tea) powder 50 Guava (Psidium spp.) Powder 15 Carrot leaf powder (dry matter) 20 Persimmon leaf powder 15

[0031]

INDUSTRIAL APPLICABILITY As described in detail above, the present invention is based on the unfermented tea ground product and Moroheiya (Corchorus Scapsularis L.) or (C
orchorus Olitorius L.), shiitake mushroom (Lentinus edode)
s), corn (Zea mays L.), lotus (Nelumbo nucifer)
a G _AERTN. ), carrot (Daucus carota L.), persimmon (Diospyro
s kaki L.), soybean (Glycine hispida Max.), garlic
(Allium sativum L.), guava (Psidium spp.), Containing one or two or more kinds of pulverized products of plants as an essential component, containing tea leaves Since it is a food, micronutrients such as various vitamins and minerals that are apt to be deficient in modern Japanese people, or tannins such as catechins, which have recently been effective as a condition-regulating substance, are effective in preventing cancer and adult diseases. As a food containing tea leaves for the purpose of preventing obesity and preventing cancer and adult diseases,
Alternatively, it has an excellent effect that it can be favorably accepted by people of various age groups from infants to elderly people as a nutritional tonic and health promoting food.

Claims (2)

[Claims] 1. A non-fermented tea ground product and Moroheiya (Corchorus)
Scapsularis L.) or (Corchorus Olitorius L.), shiitake mushroom (Lentinus edodes), corn (Zea mays
L.), lotus (Nelumbo nucifera G _AERTN. ), Carrot (Daucus
carota L.), persimmon (Diospyros kaki L.), soybean (Glycine
hispida Max.), garlic (Allium sativum L.), guava
(Psidium spp.) A food product containing tea leaves, characterized in that it contains, as an essential component, a pulverized product of any one kind or two or more kinds of plants selected from (Psidium spp.). 2. The food containing tea leaves according to claim 1, wherein the unfermented tea is deep-steamed tea.