JPH08173A - Food product containing tea leaves - Google Patents

Abstract

PURPOSE:To obtain a food product which can stabilize the quality of tea leaves, moderate the bitterness, thus is improved in its palatability and absorption into living bodies and enable the ingestion of effective nutrients. CONSTITUTION:This food product contains unfermented tea leaves and at least one element in the fourth period in the periodic table. These elements may be used in the form included in a naturally occurring substance. These elements are preferably selected from potassium, calcium and iron.

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, and its purpose is to stabilize the quality of tea leaves by adding ash (mineral content), which is easily lost during the tea making process, and to improve its palatability. Also, the present invention provides a food containing tea leaves, which has good absorbability into the body, has an excellent nutritional balance, and can be favorably accepted for the purpose of nourishing tonic, health promotion and the like.

[0002]

BACKGROUND OF THE INVENTION Tea is classified into non-fermented tea (green tea), semi-fermented tea (oolong tea), and fermented tea (black tea) by the manufacturing method.
Non-fermented tea (green tea) is characterized by stopping the action of oxidase (polyphenol oxidase) in tea leaves by heating in the first step of tea production, and by this enzyme deactivation treatment, the ingredients are almost the same as those of raw tea leaves. It has a composition, and the appearance preserves the green color of tea leaves. That is, unfermented tea (green tea) is produced without causing the oxidation of tea leaves, and is characterized by making the most of the natural properties of tea. This requires that it be treated with high temperature steam for a short time, dried quickly, and stored at low temperature without exposing to air. The method for producing and storing such unfermented tea (green tea) is unique to Japan, and the heating means is a method using steam (steamed tea) and a method using roasting in a kettle (tea roasting in a kettle).
There are various types of steamed tea, such as sencha, gyokuro, tencha (matcha), kabusecha, bancha, and jade green tea, and kettle roasted tea types include jade green tea and Chinese green tea.

A typical example of the component contained in such tea leaves is catechin. Although not fully clarified, catechin is said to have an antibacterial action, a lipid peroxide production inhibiting action, and a body fluid neutralizing action. In addition to the above catechins, the tea leaves contain theanine, caffeine, vitamins A, B ₁ , B ₂ , C, E, niacin, folic acid, vitamins such as biotin, potassium, manganese, phosphorus, zinc, copper, and It contains trace components such as selenium and fluorine.

[0004]

However, since ancient times, we Japanese have been
He has only been drinking hot water exudates of green tea, and he rarely eats tea leaves rich in nutrients as described above. The reason for this is that although tea leaves can be used as a favorite beverage having a fragrant aromaticity when used as a decoction, the half-faced tea leaves themselves have a strong astringency due to the large amount of catechins contained therein, and there is a problem that they are not easily accepted. Because. However, in recent years, attention has been paid to the abundant nutrients contained in tea leaves, and techniques for making tea leaves into food have been created. As an example of this, Japanese Patent Laid-Open No.
There is 238863 gazette "Granular body consisting of tea and salt and its manufacturing method". This disclosed technology is for Matcha 5-50
The granules were composed of wt% and salt of 95 to 5 wt%, and were taken especially for the purpose of enhancing the taste of sake at the time of drinking, or as a condiment or sprinkle for various dishes. Furthermore, in Japanese Examined Patent Publication No. 2-15185 “Preference food”,
100 parts by weight of Chinese fermented tea or a mixture of Chinese fermented tea and Chinese semi-fermented tea, or an extract thereof, powder or extract having a bitterness component of hops or calla rapeseed 3 to 50 parts by weight of powder Preference foods added in parts were disclosed.

[0005]

However, the above-mentioned Japanese Patent Laid-Open No. 2-238863 and Japanese Patent Publication No. 2-15185.
The techniques disclosed in the publications have problems in that the astringency of tea leaves cannot be alleviated sufficiently and the taste is poor. Furthermore, in green tea, ash content (mineral content) contained in raw tea leaves is likely to be lost due to heat treatment during the tea making process, and as a result, the stability of the porphyrin nucleus in chlorophyll, which is one of the pigment components, is reduced. There was a problem that was blocked. Therefore, the quality of unfermented tea (green tea) can be stably maintained in the industry, the astringency of unfermented tea can be softened, and a rich nutritional balance can be incorporated into the body. It has been desired to create foods containing excellent tea leaves.

[0006]

According to the present invention, a pulverized product of unfermented tea and at least one element of the elements arranged in the 4th period of the periodic table, or an element compound thereof or a large amount of the element is contained. By providing a food product containing tea leaves, characterized in that the natural product is contained as an essential component, the above-mentioned conventional problems are alleviated.

[0007]

[Function] Infermented tea (green tea) crushed product, Ca, Fe, Mg
At least one element of the elements arranged in the fourth period of the periodic table such as, or a natural product containing a large amount of such an element is used as an essential component, thereby producing a fermented tea It can compensate for the ash lost in it and stabilize chlorophyll.
Moreover, by adding such an element, the bitterness of catechin is relieved, the palatability is improved, and the absorbability into the body is improved. Furthermore, by adding these elements, the mineral content can be strengthened, and a food with excellent nutritional balance can be obtained.

[0008]

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 crushed by an appropriate method and used as a crushed 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 pulverized product, in the present invention, at least one of the elements arranged in the 4th period of the periodic table is an essential component. Here, the elements arranged in the fourth period of the periodic table are K, Ca, Sc, T
Examples thereof include i, V, Cr, Mn, Fe, Co, Ni, Cu, and Zn. More preferably, when at least one element selected from K, Ca, and Fe is an essential component, At the same time as stabilizing the quality, it is possible to strengthen the mineral content, and it is desirable because it has an excellent nutritional balance as a food. Further, in the present invention, these elements such as K, Ca and Fe may be added to tea leaves as an essential component in an ionized state. That is, by adding elements such as K, Ca, and Fe in the ionized state to the tea leaves, the pigment components such as catechin and chlorophyll are stabilized, and the absorbability into the body becomes extremely good. Furthermore, a ground product such as a calcium preparation or an iron preparation which is usually commercially available may be used as an essential component.

Alternatively, the element arranged in the fourth period of the periodic table may be supplied from food. This food is not particularly limited as long as it contains a large amount of elements such as K, Ca and Fe, but specifically, linseed, sardines, sardines, sardines, sardines root, hijiki, Sesame, yuba, dried sardines, dried sardines,
Examples thereof include foods such as crab shells, shrimp shells, sardines, shells, wakame, and shiitake mushrooms, and at least one dry pulverized product selected from these foods may be incorporated as an essential component. In this way, when the essential components are added from the food, the raw materials used are all natural products, so that the safety is very excellent.

[0012] In the above-mentioned food, the sweet potato (Porphyra sp
(p.) refers to the generic name of the genus Porphyra (Porphyra), and it includes Asakinori (P. tenera) and Nori (P.yezoensi).
s), Maruba Amanori (P. suborbiculata), Tsukushi Amanori (P. crispata), Onani Amanori (P. dentata), Ichimatsutsuri (P. seriata), Kojiri Nori (P. angusta), Uppour Nori (P.pseudolinearis), Kuronori (P.okamurai), etc. 20
Seeds are widely distributed around the coast of Japan, and their dried products are generally marketed as "Nori". In addition, Iwanori (Porphyra spp.) Is a common name for several naturally-occurring genus Porphyra. The main components of such sweet linseed and rock seaweed are sugar and protein, and protein is a high-quality protein comparable to that of soybean. In addition to protein, it is also rich in minerals and vitamins. Specifically, it contains most of the major trace components such as calcium, phosphorus, iron, magnesium, iodine, zinc, manganese, cobalt, nickel and copper. ing.

[0013] Gracilaria verrucosa is a member of the genus Ogonori of the family Gogonori, whose processed products are used as sashimi bites, and is a red alga plant containing a large amount of protein, calcium, iron and β-carotene. It is a kind. Kawari seaweed (Prasiola japonica), which grows on rocks in clear streams from summer to autumn, is a green alga plant of the genus Kawari, which has a high content of protein, calcium, and iron. In addition, Aphanothece sacrum grows on shallow brooks where warm, fresh water springs and pebbles in ponds.
It is a cyanobacterial plant of the Crocococcidae family, which is high in protein and has a very high content of calcium, iron, and various vitamins. Hizikika fusiformis is a seagrass of the genus Hijiki that belongs to the family Hondokiaceae, which has a high content of calcium and iron and a high ratio of calcium to phosphorus. Is a kind of.

[0014] Sesame (Sesamum indicum L.) belongs to a species of Sesamum indicum L., which is native to tropical Africa. Its main components are lipids and proteins, but calcium and iron are also abundant in nutrition. It is a kind of food. Yuba is an extract of soybeans containing a large amount of iron. Furthermore, dried sardines are foods that have been dried after boiling seafood once.The seafood to be used is anchovy, sardine, or scallop, scallop, colefish. Examples include scallops, but it is preferable to use dried sardines that are rich in calcium. In addition, creme jacquard also contains calcium abundantly and can be preferably used. As a crab shell, the king crab (Patalithodes camtschaticu
s), snow crab (Chionoecetes opilio), injury (Erimac
The shell of any crab such as rus isenbrekii) is preferably used because it is rich in natural calcium. As a shrimp shell, the prawn (Penaeus japonicu
s), Kora Ebi (Penaeus orientalis), Red shrimp (Met
apenaeopsis barata), Tiger prawn (Metapenaeopsis accli
vis), Yoshiebi (Metapenaeus ensis), Shibaebi (M.joy)
neri), Moebi (M. burkenroadi), Tobi (Metapenaeu)
s intermedius), Hokkebi (Pandalus kessleri), Hokku Akaebi (Pandalus borealis), Sakura shrimp (Serg)
Known shrimp shells such as estes lucens) and spiny lobster (Panulirus japonicus), which are rich in calcium, are preferably used.

Sardine is a kind of fish belonging to the genus Sardinaceae, and includes sardines (Sardinops melanostictus), sardines (Etrumeus teres), and sardines (Engraulis j
aponica) and the like, but in the present invention, a small one that can be eaten with bones is preferably used. As for shells, red shells (Anadara broughtonii), clams (Tapes philippinarum), abalone, irish (Mytilus coon)
ruscus), oyster (Crassostrea gigas), boil (Batillu)
s cornutus), wrinkle (Corbiculina leana), wobble (Atrina pectinata), gut (Fulvia mutica),
Clam (Meretrix lusoria), scallop (Patinopecte)
n yessoensis), mirage (Tresus keenae) and the like are preferably used in the present invention.

Wakame (Undaria pinnatifida) is a kind of red algal plant belonging to the genus Wakame of the Ainu seaweed family. It is an inorganic substance such as calcium, potassium and iodine, β-carotene, B ₁ ,
Since it is rich in vitamins such as B ₂ , niacin and C, it is preferably used in the present invention. Shiitake mushrooms (Lentinus edodes) are a kind of edible mushrooms that belong to the family Cimidaceae, and include carbohydrates such as chitin, hemicellulose, trehalose, mannitol, and reducing sugars, and umami components such as 5'-guanylic acid and glutamic acid, as well as the vitamin D effect. It is a mushroom containing ergosterin, which has, potassium, and lentione that 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. When Shiitake (Lentinus edodes) is blended as an essential component with the above-mentioned fermented tea ground product,
The bitterness of crushed unfermented tea (Lentinus edod)
es) and aromatic components and umami components can be softened, and vidamin D and potassium can be strengthened.

According to the present invention, the above-mentioned sweet sardines, sardines, sardines, sardines, seaweed sardines, hijiki,
At least one dry pulverized material selected from sesame, yuba, dried sardines, dried sardines, crab shells, shrimp shells, sardines, shells, wakame seaweeds, and shiitake mushrooms is used as an essential component together with the aforementioned fermented tea. More preferably, it is preferable that the dry pulverized product is selected and used as an essential component together with the non-fermented tea dry pulverized product so that minerals such as calcium, iron and potassium are mixed in a good balance.

Specifically, linseed, sardines, sardines, sardines, sardines paste, hijiki and the like are rich in calcium and iron. Therefore, one or more of these dry pulverized products, and wakame and / or shiitake mushrooms containing abundant potassium can be selected as an essential component together with the non-fermented tea to provide a food with excellent nutritional balance. . Alternatively, one or more dry crushed products containing abundant calcium, such as dried sardines, dried sardines, crab shells, shrimp shells, sardines, and shells, and seaweed,
Dried ground product containing abundant potassium such as shiitake mushrooms,
Hijiki, sweet sardines, sardines, sardines, sardines, sesame seeds, sesame, etc. Good. In this way, the unfermented tea pulverized product, by mixing one or two or more of the specific food dry pulverized product, softens the bitterness of the unfermented tea, and facilitates eating, depending on the specific food, calcium,
It is possible to fortify minerals such as iron and potassium, resulting in a nutritionally excellent food composition. Furthermore, by adding these mineral components, the pigment component in the tea leaves can be stabilized, and the long-term storage stability and the absorbability into the body become good.

Further, in the present invention, the pulverized particle size of the essential component is not particularly limited and may be pulverized to any size according to the purpose, but it is preferably used as a powder.

In the present invention, the compounding ratio of the unfermented tea pulverized product and the optional pulverized product selected from the specific foods varies depending on the kind of the food selected as an essential component, but is generally the unfermented tea pulverized product. 5 to 95 parts by weight, and any one or more selected from the above specific foods is 9
It is compounded within the range of about 5 to 5 parts by weight. The reason for this is
If the blended amount of the unfermented tea pulverized product is less than 5 parts by weight, the effective amount of the useful nutritional components contained in the tea leaves, which is the object of the present invention, cannot be taken into the body, while the fermentation is not performed. When the blending amount of tea exceeds 95 parts by weight, it is not possible to obtain a food having sufficiently improved quality retention and absorbability into the body of green tea, and the bitterness and astringency of unfermented tea become too strong, This is because it cannot be favorably accepted by people in a wide range of age groups, and in any case, it is not preferable.

Furthermore, the blended amount of the dry ground product of the specific food used as an essential component together with the ground product of unfermented tea is 95
The reason for setting the content to about 5 parts by weight is that when the amount of the dry pulverized product of the specific food is less than 5 parts by weight, the effects of stabilizing the quality of the unfermented tea and improving the absorbability into the body are sufficiently expressed. In addition, it is not possible to soften the bitterness and astringency of unfermented tea, and it is not possible to fortify inorganic components such as iron, calcium, potassium, etc. This is because the unique aroma of tea is lost, which is not preferable in any case.
Further, in the case of adding a pulverized product of adjusted elements (for example, commercially available calcium agent, iron agent), it is preferable that the amount is about 5 to 30% by weight in the total amount. Furthermore, the adjusted element may be added together with at least one dry pulverized product selected from the specific foods.

The above fermented tea pulverized product and the elements arranged in the 4th period of the Periodic Table are blended to provide a food containing the tea leaves according to the present invention. The mixture is used as it is as an edible material or as an additive material for other foods. When the mixture of essential ingredients is used as food, in addition to the essential ingredients,
You may add seasonings, such as sugar and salt suitably. Foods containing such tea leaves, especially dishes with a fishy smell such as sashimi and hot spring eggs, or fried, steak, hamburger,
It is most suitable as an additive material for foods such as grilled fish that have a rich fat content, and also for dishes that have a strong odor such as cheese and natto. In addition to the above, cold tofu, spaghetti, pizza, porridge,
It can also be suitably used as an additive material for pot dishes and the like. Further, the shape at this time is not particularly limited,
Non-fermented tea and specific plants are pulverized and mixed together into powder form, and other seasonings such as amino acids, lactose, soy sauce, salt and mirin,
It is also possible to add crushed sesame and seaweed as appropriate and mix and use. Foods containing tea leaves prepared in this way are rice or rice balls as "furikake",
It can be eaten by sprinkling red rice etc. or the above-mentioned dishes. 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 may be appropriately added to confectionery such as cookies, ice cream, rice crackers, biscuits, etc., or raw materials for food production such as buckwheat, udon, konjac, kamaboko, etc., 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) parts by weight Fermented tea (deep-steamed tea) powder 90 Amanori dry powder 5 Wakame dry powder 5 Amino acid, salt, soy sauce (prescription example 2) Furikake (rice ) , Rice balls) parts by weight unfermented tea (deep steamed tea) powder 90 calcium preparation 5 iron preparation 5 amino acid, salt, soy sauce appropriate amount (prescription example 3) nourishing tonic food parts by weight unfermented tea (deep steamed tea) powder 70 crab crab Pulverized product 10 Hijiki dried pulverized product 5 Dried shiitake mushroom pulverized product 5 Iwanori dried pulverized product 10 (Formulation Example 4) Nourishing tonic food parts by weight Non-fermented tea (deep-steamed tea) powder 70 Calcium preparation 10 Iron preparation 5 Iwanori dried pulverized product 10 snow crab crustaceans ground product 5 (formulation example 5) Drink additive material parts not fermented tea (gyokuro) powder 70 sardine anchovy ground product 20 wakame dry pulverized material 5 Soon pulverized product 5 (Formulation Example 6) added material parts not fermented tea (gyokuro) powder 80 Penaeus japonicus shells pulverized product 10 Gracilaria dry ground product 5 Dried mushroom pulverized product 5 (Formulation Example 7) into Chinese fried tempura, etc. Ingredients to be added to parts by weight Non-fermented tea (Gyokuro) powder 75 Sardine dried sardines 10 Dry dried kawari 5 Wakame dried pulverized 10 (Prescription example 8) Additives to confectioneries such as biscuits Non-fermented tea (deep steamed) Tea) Powder 70 Yuba crushed product 5 Clam shell crushed product 10 Seaweed crushed product 10 Amanori dried crushed product 5 (Prescription example 9) Additive material for sweets such as cookies Infermented tea (deep steamed tea) powder 85 Calcium formulation 10 Iron Formulation 5 (Formulation Example 10) Additive material for okonomiyaki, etc. Fermented tea (deep-steamed tea) powder 80 Calcium formulation 15 Iron formulation 5

[0026]

As described in detail above, the present invention provides a large amount of fermented tea pulverized product and at least one element selected from the elements arranged in the 4th period of the periodic table, its elemental compound or its element. Since it is a food containing tea leaves, characterized in that it contains natural products as an essential component, ash content lost during the tea making process is reinforced and the quality of tea leaves is stabilized. While being able to
The astringency caused by the catechins contained in the tea leaves can be alleviated, the palatability is good, the absorbability into the body is good, and the mineral content is enhanced, resulting in an excellent nutritional balance. It has an excellent effect that it is a food that is favorably accepted by a wide range of generations from infants to the elderly for the purpose of nourishing and strengthening and promoting health.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI technical display area A23L 1/48

Claims (2)

[Claims] 1. An indispensable component is a pulverized product of unfermented tea and at least one element selected from the elements arranged in the fourth period of the periodic table, an element compound thereof or a natural product containing a large amount of the element. A food containing tea leaves, characterized in that 2. The tea leaf according to claim 1, wherein the element arranged in the fourth period of the periodic table is at least one element selected from potassium, calcium and iron. Foods containing.