JPH0984553A - Food containing sugar beet tea and mints - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food having high palatability, remarkably improved in effect of sugar beet tea on allergic nasal inflammation, especially nasal congestion symptom and capable of solving strong sweetness and bitter taste, etc., characteristic of sugar beet tea by blending sugar beet tea with mints. SOLUTION: This food is obtained by blending sugar beet tea with mints (preferably peppermint). Any of sugar beet tea leaf powder or beet tea leaf extract can be used as the beet tea. Sugar beet tea leaf powder obtained by drying the sugar beet leaf by sunlight and baking the dried leaf is preferably used as the raw material. The sugar beet tea extract is preferably obtained by extracting the baked sugar beet tea leaf with an extracting solvent comprising water and/or ethanol in an amount of 5-100 pts.wt. based on 1 pts.wt. sugar beet tea at ambient temperature to boiling point of the solvent for 10min to 24hr. The blend weight ratio of both components is 0.2-0.6 pts.wt. mints to 1 pts.wt. sugar beet tea when the sugar beet tea leaf is used and the blend weight ratio of both components is preferably 0.5-1.5 pts.wt. mints to 1 pts.wt. sugar beet tea when sugar beet tea extract is used. Furthermore, the objective food is preferably used in a form of candy.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a mint-containing beetroot-containing food, and in particular, by adding mint, it exhibits an excellent effect on allergic rhinitis, especially "nasal congestion", and is unique to beetroot tea. The strong sweetness and bitterness of
The present invention relates to a food product containing beetroot tea with a high taste.

[0002]

2. Description of the Related Art Rubus suavis , a shrub of the genus Rubus, which is wild in Guangxi and Guangdong in southern China
simus S. Lee) leaves brewed drink or its plant is called beetroot tea. In China, since ancient times, beetle tea has been popular as a healthy tea called "open stomach tea" or a beverage containing sweetness, and it is said to be effective for improving appetite, expectoration, cough suppression, antipyretic and the like. Further, rubusoside contained in beetroot tea has a strong sweetness such that the sweetening ratio is also said to be about 114 of sucrose, so that it is attracting attention as a novel plant low-calorie sweetener, but its taste quality is not so good. Therefore, the improvement is also an issue.

In recent years, various studies have been conducted on the effects of beetroot tea, "anti-cariogenic effect" (Japanese Patent Laid-Open No. 4-99).
712), "Anti-inflammatory / anti-allergic effect" (JP-A-6-192114), "Microbe adhesion inhibition effect" (JP-A-5-255101), "Deodorant effect".
Various effects such as “JP-A-5-269187” and “Preventive and therapeutic effect on bone disease” (JP-A-6-183985) are also reported. As described above, beetle tea is drawing attention as a very useful material as a health food or a health food material.

Among these various effects, the effect on allergic symptoms has been particularly noticed, and it is remarkably effective against allergic rhinitis found in patients with pollinosis whose number is increasing these days. Has been reported. Among allergic rhinitis, it is also reported that the effects on runny nose and sneeze are comparable to those of medicines.

[0005]

[Problems to be Solved by the Invention] As mentioned above, the beetroot tea which exhibits such excellent effects also causes "nasal congestion" among allergic symptoms.
However, it has been found that the effect is weaker than the effects on other symptoms. For this reason, it is difficult for the applicator to feel the improvement of the "nasal congestion" symptoms when applying the beetroot tea, and the immediate effect of the beetroot tea on allergic rhinitis is not strongly felt as a whole. Therefore, when beetle tea is applied as a food for anti-allergic rhinitis, improving the effect on "nasal congestion" and fully satisfying the expectations of the applicator must be resolved in order to popularize beetle tea. This is an important issue that will never happen.

[0006] Furthermore, although beet tea has an effect comparable to that of pharmaceuticals, it has a strong peculiar sweetness due to rubusoside contained in beet tea and a bitter taste derived from beetroot tea, and thus has high palatability. It is an obstacle to use in foods.

[0007]

In view of the above situation, the present inventors have utilized the effects of beetroot tea on allergic rhinitis, and have found that the various effects of the allergic rhinitis were poor. In order to improve the effect on "drug" and to improve the palatability so that the beetroot tea is easily ingested, an intensive study was conducted. As a result, by adding mint to the beetroot tea, it was found that the effect of the beetroot tea against allergic rhinitis was significantly improved, and further, the strong sweetness peculiar to the beetroot tea and the finding that the bitterness of the beetroot tea can be eliminated. Obtained. The present invention has been completed based on such findings, which is characterized by blending beetroot tea and mint, and the effect of the beetroot tea on allergic rhinitis, particularly, "nasal congestion" symptoms is significantly improved, and the taste is preferred. The present invention relates to an excellent food product containing beetroot tea having high properties.

In the production of the mint-containing food containing sugar beet tea of the present invention, as the sugar beet tea, either powdered sugar beet leaf powder or an extract of sugar beet leaf can be used.

[0009] The powder of beetroot leaves is made from the leaves or stems of beetroot tea, or a mixture of both, preferably leaves dried in the sun. The dried green tea leaves may be used as they are, but it is preferable to further roast them in order to reduce the blueness. The roasted tea leaves (which may partially contain stems) can be pulverized by the same method as in the production of matcha, such as grinding with a mortar or other means, to produce a powdered tea leaves. The pulverization degree of the powder can be appropriately selected and determined in consideration of the type, shape, manufacturing method and the like of the food, and also from the viewpoint of the sensory evaluation of the mixed food.

The beetroot tea extract can be produced by extracting the beetroot tea leaves described above. It is preferable to use roasted green tea leaves to be used at this time. The solvent used for extraction may be either water alone or an arbitrary mixed liquid of water and one or two polar solvents such as lower alcohols such as methanol and ethanol and acetone. However, the polar solvent alone cannot efficiently extract the active ingredient of beetroot tea, so a mixed solution with water must be used, and the mixing ratio should be 9% for the organic solvent.
It is desired to be 0% or less, preferably 80% or less. Among these solvents, water, ethanol, or a mixture thereof is particularly preferable from the viewpoint of safety, considering that the extract is finally mixed in foods and the like.

The ratio of beetroot tea to solvent at the time of extraction is also not particularly limited, but 1 to 2000 parts by weight of solvent to 1 part by weight of beetroot tea, particularly 5 to 100 parts by weight in view of extraction operation and extraction efficiency. Is preferred. From the room temperature, it is convenient from the room temperature to the boiling point of the solvent under normal pressure in terms of the convenience of the extraction process, and the extraction time is preferably in the range of 10 minutes to 24 hours. It may be appropriately selected from the viewpoints of ease of application to production, ease of extraction step, and the like.

The soybean tea extract thus obtained can be used in any state, such as the extract as it is, a concentrated product thereof, or a dried product obtained by removing the solvent from the eluate. It is preferable to use a dried product in terms of ease of application to subsequent food production, storability of the extract, and safety of the organic solvent.

The mint which is the object of the present invention includes peppermint, spearmint, hakka, pennyroyal, applemint, cologne mint, pineapple mint, eucalyptus and the like. These mints may be used alone or in combination of two or more, and may be used in combination or alone, appropriately selected from these types based on the sensory evaluation of foods. Especially peppermint
It is more preferable to include peppermint because it is excellent in terms of improvement of flavor and sensory evaluation and improvement of "nasal congestion" symptoms. Further, as the mint, any one of those processed as an essential oil, those processed as a powder, raw leaves, dried leaves and the like can be applied.

The blending ratio of beetroot tea and mint to be blended in the mint-containing food product containing beetroot tea of the present invention is 1: 0.025-2.
It may be 5 (weight ratio). If the content of mint is less than this ratio, the effect on "nasal congestion" is weak,
Further, if the mint is contained in a larger amount than this blending ratio, it may cause a throat rash, and the palatability of the blended food may be deteriorated. A preferred mixing ratio is when using tea leaves
The weight ratio is 0.01 to 1 part, and more preferably 0.2 to 0.6 part, to 1 part of beetroot tea, and when using the beetroot extract, the weight ratio is 1 part of beetroot tea to mint. Class 0.02
It is in the range of 5 to 2.5 parts, more preferably 0.5 to 1.5 parts.

As the food containing beetroot tea of the present invention, any food may be used as long as there is no particular problem. For example, as solid food, hard candy, soft candy, tablet confectionery,
Chewing gum, gummies, chocolate, snacks, biscuits, yokan, water yokan, bean jam, bread, cream, etc.
Semi-solid foods include jellies, mousses, bavarois, puddings, ice creams, sorbets and the like, and liquid foods include soft drinks, fruit drinks, fruit juice drinks, cocktails,
Examples include liqueurs. The present invention may be in any form of food, but it is more preferable that the food is suitable for the flavor of mint from the viewpoint of palatability. In addition, candy food forms such as hard candy, soft candy, caramel, sugar-coated tablet confectionery, tablet confectionery (tablet), gummy candy, dried confectionery, etc. are likely to be effective in improving the symptoms of "nasal congestion" due to mint.

When preparing the food product containing beetroot tea of the present invention, appropriate components usually used can be added depending on the kind of the product. For example, glucose, fructose, sucrose, maltose, sorbitol, α-L-aspartyl-L-phenylalanine methyl ester, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid,
Lactic acid, L-ascorbic acid, d1-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, gum arabic, carrageenan, Produced by appropriately mixing casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, pigments, flavors, preservatives, and the like commonly used as food ingredients. You can do it.

According to the present invention, the effect of beetle tea on allergic rhinitis is utilized, and further, among various symptoms of the allergic rhinitis, the improvement effect is weaker than the effects on other symptoms. Regarding the symptom, it was improved by adding mint. In addition, by blending mint, it is possible to eliminate the peculiar strong sweetness caused by rubusoside contained in beetroot tea and the bitterness caused by beetroot tea, and it is possible to obtain a food with improved flavor and palatability.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Next, examples of the present invention will be described.
The present invention is not limited to these examples.

[Example 1] (Method for producing beet tea extract) 100 g of beetroot tea was placed in a 3000 ml Erlenmeyer flask, 1000 ml of hot water was added, and extraction was carried out for 3 hours in a boiling water bath. This was filtered and the resulting filtrate was freeze-dried to obtain extract 3
2.3 g were obtained. Hereinafter, this is referred to as beetroot tea extract 1.

[Example 2] (Method for producing beet tea extract) 100 g of beetroot tea was placed in a 3000 ml Erlenmeyer flask, and 5
1000 ml of a 0% by volume aqueous ethanol solution was added, and the mixture was gently stirred at room temperature every 1 hour and extracted for 24 hours. This was filtered, and the obtained filtrate was concentrated under reduced pressure, ethanol was removed, water was added and freeze-dried to obtain 31.1 g of an extract. Hereafter, this is referred to as the beetroot extract 2.

[Example 3] (Production method for tablets containing beetroot tea) 48 g of beetroot tea extract 1, 450 g of lactose, starch syrup (water content of 25)
%) 450 g and an appropriate amount of ethanol and water were mixed to produce granules. The granules were mixed with 22 g of sucrose ester and 30 g of peppermint powder and compressed into tablets to produce tablets having a diameter of 8 mm and a weight of 150 mg.

[Example 4] (Method for producing sugar confection containing sugar beet) A tablet confection (tablet) was produced with the following composition. (Composition) (Composition%, weight) Gum arabic 6 Glucose 73 Beet tea extract 1 0.1 Dipotassium phosphate 0.2 Monopotassium phosphate 0.1 Lactose 17 Peppermint powder 0.1 Magnesium stearate Remaining amount

[Example 5] (Method for producing sugar beet containing candy) A candy was produced with the following composition. (Composition) (Composition%, weight) Sugar 47.0 Syrup 49.52 Fragrance 1.0 Water 2.0 Beet tea extract 2 0.24 Peppermint powder 0.24

[Example 6] (Method for producing Gummi containing beetroot) A gummy was produced with the following composition. (Composition) (Composition%, weight) Powdered gelatin (180 bloom) 9.0 Hot water 32.2 Sugar 28.7 Syringe 28.7 Sugar beet extract 1 0.7 Peppermint powder 0.7

[Example 7] (Method for producing beetroot-containing jelly) A jelly having the following composition was produced. (Composition) (Composition%, weight) Granulated sugar 15.0 Gelatin 1.0 Orange extract 5.0 Beet tea extract 2 0.07 Peppermint powder 0.1 Water remaining amount

[Example 8] (Method for producing soft drink containing beetroot tea) A soft drink having the following composition was produced. (Composition) (Composition%, weight) Plum fruit juice 5.0 Fructose-glucose liquid sugar 11.0 Citric acid 0.2 L-Ascorbic acid 0.02 Beet tea extract (liquid with 55% solid content, hot water extracted) 0.1 Peppermint powder 0.05 Dye 0.1 Water remaining amount

[Example 9] (Production method for liquor containing beetroot tea) According to the following composition, liqueur (14% alcohol content)
Was manufactured. (Composition) (Compounding%, weight) Brandy 40.0 Beet extract (liquid with solid content 55%, hot water extracted) 2.0 Peppermint powder 1.0 Water remaining amount

[Example 10] (Production method for tablet confection containing sugar beet tea) A tablet confection (tablet) was produced with the following composition. still,
As the fine powder of beetroot tea, powder of beetroot tea leaves powdered by a mixer was used. (Composition) (Composition%, weight) Fine tea powder 10 Powdered sugar 85 Starch syrup (water content 25%) 1.5 Peppermint powder 2.5 Colorant Appropriate amount gum arabic 0.5 Dipotassium phosphate 0.2 Monopotassium phosphate 0 １ Magnesium stearate remaining amount

[Experimental Example] Thirty patients with allergic rhinitis (15 men and women, age 20-40 years) were randomly divided into 3 groups, and each group had a tablet containing only peppermint (excluding only tea). The same raw material was manufactured in the same manner as in Example 3), and 10 tablets per person were eaten per day. The second group was asked to eat 10 tablets per day per person, which was a tablet containing only beetroot tea (manufactured in the same manner as in Example 3 with the raw material excluding only peppermint). In addition, 3 groups were asked to eat 10 tablets of the present invention obtained in Example 3 per person per day. The eating period was set to 2 weeks for each group, and the degree of improvement of the "nasal congestion" symptoms after eating with respect to the "nasal congestion" symptoms before eating was divided into four levels: disappearance, marked improvement, improvement, and unchanged (unknown). It was evaluated blindly according to the criteria. The result is shown in FIG.

From the data shown in FIG. 1, the mint-containing beetroot-containing food of the present invention shows a particularly "nasal congestion" symptom among allergic rhinitis symptoms as compared with the food containing only beetroot tea or only mint. The improving effect is clear.

[Brief description of drawings]

FIG. 1 is a graph showing improvement of “nasal congestion” symptoms in patients with allergic rhinitis by the food of the present invention.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Internal reference number for FI FI technical display location A23L 2/38 A61K 35/78 ABFW A61K 35/78 ABF A23L 2/00 F (72) Inventor Toshiya Takada Osaka Prefecture 1023-1 Yamazaki, Shimamoto-cho, Mishima-gun Inside the Technology Development Center, Santory Co., Ltd. (72) Inventor Shigeru Fukuda 1023-1 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka Prefecture Inside the Technology Development Center, Suntory Co., Ltd.

Claims (14)

[Claims] 1. A mint-containing vinegar-containing food product comprising mint and mint. 2. A weight ratio of mint to bean tea,
The mint-containing beetroot-containing food product according to claim 1, which is contained in a ratio of 0.025 to 2.5 of mint to 1 beetroot tea. 3. The mint-containing mixed tea-containing food according to claim 1 or 2, wherein the green tea is a green tea leaf. 4. The mint-containing food product containing mint tea according to claim 3, wherein the mixing ratio of the mint products to the beetroot tea is 0.01 to 1 to 1 product of the mint tea in a weight ratio. 5. The mint-containing mixed tea-containing food according to claim 3, wherein the weight ratio of the mint to the black tea is 0.2 to 0.6 of the mint to 1 weight of the black tea. 6. The food containing mint-containing beetroot tea according to claim 1 or 2, wherein the beetroot tea is an extract of beetroot tea. 7. The mint-containing vinegar-containing food product according to claim 6, wherein the blending ratio of mints to beetle tea is 0.025 to 2.5 of mints to 1 beetle tea in a weight ratio. 8. The mint-containing mixed tea-containing food according to claim 6, wherein the mixing ratio of the mint to the black tea is 0.5 to 1.5 per 1 of the black tea in a weight ratio. 9. The mint-containing beetroot-containing food product according to claim 6, 7 or 8 wherein the beetroot extract is extracted with water or hydroalcohol. 10. The mint contains one or more selected from peppermint, spearmint, hatka, pennyroyal, applemint, cologne mint, pineapple mint and eucalyptus.
A mint-containing beetroot-containing food product according to any one of claims 1 to 9. 11. The mint-containing mixed tea-containing food according to any one of claims 1 to 10, wherein the mint is peppermint. 12. The mint-containing beetroot-containing food according to any one of claims 1 to 11, wherein the mint-containing beetroot-containing food is a solid food. 13. The mint-containing mixed tea-containing food according to claim 12, wherein the solid food is candy. 14. The mint-containing mixed tea-containing food product according to claim 13, wherein the candy is a tablet confectionery.