JPH08317781A - Black tea-blended beet tea beverage and its production - Google Patents

Abstract

PURPOSE: To obtain a black tea-blended beet tea beverage for health beverage, etc., capable of improving flavor characteristic to beet tea, having effect of carrying out promotor of appetite, expectoration, antitussive, alleviation of fever, anti-dental carries, antiallergy, deodorization, antimicrobe and prevention and treatment of bone diseases by extracting a mixture of beet tea leaf with black tea leaf. CONSTITUTION: A mixture obtained by mixing beet tea leaf with black tea leaf in a weight ratio of 1:0.5 2 is extracted with a hot water kept to abut 50-100 deg.C in an amount of about 20-1000 times based on the mixture for 10sec to 10min while stirring or shaking in order to increase extraction efficiency to provide the objective black tea blended beet tea beverage improved in taste such as residual sugar taste, astringency, bitterness, peculiar taste and aftertaste, having multiple effects such as promotion of appetite, expectoration, lowering of fever, antitussive and alleviation of fever as well as anti-dental carries effect, antiallergic effect, inhibiting effect on adhesion of microorganisms, deodorizing effect and preventing and treating effect of bone diseases, useful as health beverage and capable of largely distributing to popularization of beet tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a favorite beverage and a method for producing the same, and more particularly to a black tea blended black tea beverage containing a mixture of black tea and black tea and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Tien-cha is, China's southern Guangxi, is a shrub of the family Rosaceae Rubus to wild Guangdong provincial Amaha Kakakagiko (Rubu
s suavissimus S. Lee) is a beverage prepared by drying and decocting leaves, stems or roots or a mixture thereof, and is loved mainly in the Guangxi Autonomous Region in southern China. Beetroot tea, which contains rubusoside, a high-intensity ingredient similar to stevia, is attracting attention as a low-calorie sweetener.

Also, bean tea is popular as a health tea called "stomach tea" and is said to be effective for improving appetite, expectoration, antitussive, antipyretic and the like. Furthermore, for beetroot tea, "anti-caries effect" (Japanese Patent Laid-Open No. 4-99712), "anti-inflammatory
"Anti-allergic effect" (Japanese Unexamined Patent Publication No. 6-192114), "Adhesion inhibiting effect of microorganisms" (Japanese Unexamined Patent Publication No. 5-2551)
No. 01), “Deodorizing effect” (Japanese Patent Laid-Open No. 5-269187).
No.) and "Preventive and therapeutic effects on bone diseases" (Japanese Patent Laid-Open No. 6-1)
Since various effects such as Japanese Patent No. 83985) have also been reported, beetroot tea is extremely useful as a health drink.

[0004]

However, beetle tea having such excellent effects has peculiar "residual sugar feeling", "astringency", "bitterness", "habit", "aftertaste", etc., At present, this is the cause of the difficulty in the spread of beetroot tea as compared with the favorite beverages such as green tea, black tea, and oolong tea. Therefore, improving the unique "flavor" of beetroot tea and satisfying the palatability of the beetroot tea is an important issue that must be solved for the spread of beetroot tea.

[0005]

[Means for Solving the Problems] In view of the above situation, the inventors of the present invention have intensively searched for a composition that improves the flavor of beetroot tea using sensory evaluation as an index. Found that the flavor of
The present invention has been completed. That is, according to the present invention, it is possible to provide a black tea blended beer tea beverage having a significantly improved flavor peculiar to beer tea and a method for producing the same.

[0006] The tea of the present invention is a plant of the family Rosaceae, and includes Rubus suavissimus S. Lee, Rubus lambertianus SERINGE, and Warimokou.
sorb a officinalis L.), Gosho strawberry ( Rubus chingi
i), Rubus Koreanusu (R ubus coreanus), Rosa Henryui bowl (Rosa henryi BOUL.), Rubus Kurata Egi Folie mouse Bunge (Rubus crataegifoli
us BUNGE), Rubus Parviforius El ( Rubus
parvifolius L.), Rubus
s palmatus THUNB.), Strawberry ( Rubus siebol)
dii BLUME), velvet strawberry ( Rubus corchorifolius)
L.), Rubus palmatus THUNB. Var coptop
hy llus KUNZE), Rubus id
aeus L.), Rubus Mesogeanus Focke ( Rubus
mesogeanus FOCKE), Rubus phoenicolasius MAXIM., Rubus calycinoides HAYATO,
Sanguisorba tenuifolia val parviflora Maxim ( Sanguisorba tenuifolia var parviflor
a MAXIM.), Rubus babae
Naruhashi), Rubus fr
uticosus L.), Rubus Hiraceanus Makino ( Rubu
s hiraseanus Makino), Rubus hirsutus Thunb., Rubus masakii Naruhashi, Rubus medius O.Ktze., Rubus niga bear Okaet
ka et Naruhashi), Rubus
s nikaii Ohwi), Rubus oh mineanus Koidz., Rubus pedatus
Rubus pedatus Smith, Rubus pseudochingii Naruhashi
), Rubus tawadanus K
oidz.), Rubus toyoren
sis Koidz.), Rubus trifidus Thunb.ex Murrey,
Rubus utchinensis Ko
idz.), Rubus Ienoshimanusu Koidzu (Ru bus yeno
shimanus Koidz.), Sanguisorba tenuifolia Fisch var. alba Traut
v. et Meyer.), Rubus mic
rophyllus ), Rubus koehneanu
s ), Rubus trifidus ),
Rubus Medeiusu (Rubus medius), rubus Akuminatousu (Rubus acuminatus), rubus Eriputikusu (Rubus ellipticus), rubus multi Brie Tous (Rubus multibureatus), rubus Foriosusu (R ub
us foliosus ) or Rubus Parviforius ( Rub
Us parvifolius ) plants can be optionally selected and used.

In order to produce a black tea blended beer drink according to the present invention, first, beetroot leaves (generally referring to beetroot leaves, stems or roots) and tea leaves are mixed. The mixing ratio is not particularly limited, but if the mixing ratio of black tea leaves to black tea leaves is low, the flavor peculiar to black tea cannot be sufficiently improved. Further, if the mixing ratio is high, the effect peculiar to bean tea will be reduced. Therefore, the mixing ratio by weight is preferably 0.2 to 5 black tea leaves per 1 tea leaf, and particularly preferably 0.5 to 2 black tea leaves relative to 1 tea leaf.

Extraction of a mixture of beet tea leaves and black tea leaves can be carried out in the same manner as in the case of ordinary tea leaves. For example, about 20 times to about 1,000 times as much as a mixture of beetroot tea and black tea leaf.
Extract with double volume of hot water at about 50 ° C to 100 ° C for 10 seconds to 10 minutes. At that time, stirring or shaking may be performed in order to enhance the extraction efficiency. Or, if desired, at room temperature for several hours to
It is also possible to use a water extraction method in which extraction takes about 24 hours.

The black tea blended beer tea beverage of the present invention can also be produced by mixing the beer tea leaf extract obtained by the ordinary method and the tea leaf extract obtained by the ordinary method. For the same reason as above, the mixing ratio is preferably 0.2 to 5 black tea leaves per 1 tea leaf, and 0.5 to 0.5 tea leaves per 1 tea leaf, as a weight ratio in terms of raw material. It is preferably 2.

The black tea blended tea beverage of the present invention includes milk or processed dairy products generally blended in tea beverages, fruit juices such as lemons, apples and oranges, pericarp, pulp, extract, flavor and brandy for imparting flavor. It is also possible to blend alcoholic beverages such as the above, or spices such as ginger, cinnamon, mint leaves, vanilla beans, and perilla leaves. Also, Du-Zhong tea, ginseng tea, persimmon leaf tea, Gymnema tea, rooibos tea, aloe tea, vellid tea, psyllium tea, oyster cow tea, yellow tea, gabalon tea, mulberry leaf tea, honeysuckle tea, loquat tea, yukinoshita. It is also possible to mix various sugar-free beverages and healthy beverages such as tea, mugwort tea, sijyumu tea, and green tea. Furthermore, if desired,
It is also possible to add commonly used food materials and food additives.

Depending on taste, glucose, fructose,
Saccharose, stevioside, sorbitol, and other sugars normally used in foods and drinks can be appropriately added.

The black tea blended tea drink of the present invention may be provided as a product as a drink, as a concentrate, diluted with each drink, or powdered and dissolved in water with each drink. it can.

Further, although the present invention provides a beverage, it is also possible to produce a processed food such as jelly, pudding, ice cream, sorbet, popsicle and candy using the beverage.

[0014]

The black tea blended black tea beverage of the present invention retains the excellent effects of black tea while maintaining its unique "residual sugar feeling", "astringency",
By improving the flavors such as “bitterness”, “habit”, and “aftertaste”, we made beer tea beverages highly palatable.

[0015]

EXAMPLES Next, the present invention will be described in more detail by way of examples and evaluation examples, but the scope of the present invention is not limited to these.

[Example 1] Manufacture of black tea blended beer tea beverage (1) 20 g of beetle tea leaves (Amanaba Hansuko, from Guangxi, China) and 10 g of tea leaves (Darjeeling, India) were mixed, and hot water was added to the mixture. 4.5 liters (98 ° C.) was poured, and the mixture was soaked for 1 minute and then filtered to obtain a black tea blended beer drink.

[Example 2] Manufacture of black tea blended beer tea beverage (2) 15 g of beetle tea leaves (Amanaba Hansuko, from Guangxi, China) and 15 g of tea leaves (Darjeeling, from India) were mixed together, and hot water was added to the mixture. 4.5 liters (98 ° C.) was poured, and the mixture was soaked for 1 minute and then filtered to obtain a black tea blended beer drink.

[Example 3] Production of black tea blended beer tea beverage (3) 10 g of beetle tea leaf (Amanaba Hansuko, produced in Guangxi, China) and 20 g of tea leaf (Darjeeling, produced in India) were mixed, and hot water was added to this mixture. 4.5 liters (98 ° C.) was poured, and the mixture was soaked for 1 minute and then filtered to obtain a black tea blended beer drink.

[Example 4] Manufacture of black tea blended beer tea beverage (4) To 30 g of beetroot tea leaves (Amaha Hanako, produced in Guangxi, China), 4.5 liters of hot water (98 ° C) was poured and soaked for 1 minute. After that, it was filtered to obtain a sugar beet beverage. Similarly, 30 g of black tea leaves (Darjeeling, India) was poured with 4.5 liters of hot water (98 ° C.), soaked for 1 minute and then filtered to obtain a black tea beverage.
An equal amount of the black tea beverage was mixed with the obtained black tea beverage to obtain a black tea blended black tea beverage.

[Comparative Example 1] Manufacture of beetroot tea beverage To 30g of beetroot tea leaf (Amanaba Hansuko, produced in Guangxi, China), 4.5 liters of hot water (98 ° C) was poured, and the mixture was immersed for 1 minute and filtered. We got the beer tea drink.

[Test Example 1] Sensory evaluation of sugar beet beverages The 20 tea panelists (10 men and women, 23 to 55 years old) used the tea blended tea drinks of Examples 1 to 4 and the sugar beet beverage of Comparative Example 1 as controls. As the evaluation items, five items of "residual sugar feeling", "astringency", "bitterness", "habit", and "aftertaste" are used as evaluation items.
A sensory evaluation was conducted blindly using a 5-point evaluation of no improvement (1) to remarkable improvement (5). In consideration of the dilution effect of black tea with black tea, a beverage (diluted green tea) obtained by diluting the black tea beverage of Comparative Example 1 in an equal amount with hot water at the same temperature was also evaluated. The data of mean value and standard deviation are shown in [Table 1] together with the result of Student's t-test for diluted bean tea.

[0022]

[Table 1]

From these data, it is clear that the black tea blended tea drink of the present invention shows a significant "flavor" improving effect even when the dilution effect is taken into consideration.

[Test Example 2] Evaluation of palatability of sugar beet beverages Each of 10 panelists (5 men and women, 23 to 55 years old), 30 ml each of the tea blended tea beverage of Example 3 and the tea beverage of Comparative Example 1 was prepared. We asked them to drink and selected the preferred one blindly for the three items "taste", "fragrance", and "comprehensive evaluation". The results are shown in [Table 2].

[0025]

[Table 2]

[0026]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a Tencha tea beverage having an improved "flavor" peculiar to Tensho tea, which is sufficiently satisfactory in terms of palatability, and a method for producing the same. For beetroot tea,
It is said to have effects such as appetite enhancement, expectoration, cough control, antipyretic, and various effects such as anti-caries effect, anti-allergic effect, adhesion inhibition effect of microorganisms, deodorant effect and preventive and therapeutic effect for bone diseases. Have also been reported. INDUSTRIAL APPLICABILITY The present invention greatly contributes to the spread of beetroot tea, which is useful as a health drink.

Claims (5)

[Claims] 1. A black tea blended black tea drink comprising a mixture of black tea and black tea. 2. The method for producing the black tea blended tea beverage according to claim 1, wherein a mixture of the tea leaf and the black tea leaf is extracted. 3. The mixing ratio of beetroot tea leaves and black tea leaves is a weight ratio,
The method for producing the black tea blended black tea beverage according to claim 1, wherein a mixture of black tea leaves 0.5 to 2 is extracted with respect to 1 black tea leaf. 4. The method for producing a black tea-mixed herbal tea beverage according to claim 1, wherein the black tea leaf extract and the black tea leaf extract are mixed. 5. The black tea leaf extract liquid 0.5 to 2 with respect to the weight ratio of the black tea leaf extract liquid 1 in terms of a mixing ratio of the black tea leaf extract liquid and the black tea leaf extract liquid. A method for producing a black tea blended tea drink.