JPS5998652A - Instant green tea - Google Patents

Abstract

PURPOSE:To prepare the titled green tea having improved quality and further a taste thereof suitable for the moderns, by incorporating green tea flour in a granular or liquid monosaccharide or polysaccharide obtained from a starch as a raw material alone or a composite thereof, and compatibilizing them. CONSTITUTION:A flour of green tea, e.g. green tea of extended leaves, is stirred with a polysaccharide, e.g. malt dextrin, or a monosaccharide, e.g. glucose or fructose, prepared from a starch as a raw material in the form of granules or a concentrated syrup and an adequate amount of water to compatibilize the flour of the green tea of extended leaves well therewith. The resultant compatibilized mixture is then fermented to prepare a creamy green tea having deep green color unique to the green tea. The resultant instant green tea is poured into hot water and dissolved therein to give the aimed drink, capable of giving the same bright green color as that in decocting refined green tea leaves with hot water, and having a taste suitable for the moderns containing the added taste of the saccharide.

Description

[Detailed description of the invention] Regarding.

Traditionally, green tea was made by steaming or roasting raw chestnuts, then rolling them dry to make a product, placing the product in a teapot, pouring hot water over it, and once the ingredients were extracted, pouring it into a teacup, drinking it, and discarding the tea. However, the tea brewing is very poor and the taste is astringent and strong, with an ancient taste, so young people are avoiding tea and drinking coffee and black tea exclusively. became. As a result, the consumption of green tea has decreased significantly, and in order to expand the demand for green tea, the green tea industry has created prototype products. However, since green tea products are extremely susceptible to moisture absorption, products that can be stored for a long time and have a taste suitable for modern people have not yet been developed.

The present invention was made in view of this current situation, and aims to provide instant green tea using starch syrup that has a long shelf life and a taste suitable for modern people.

Next, details 10 of the present invention will be explained.

Among green teas, for example, if tencha powder is mixed into starch syrup with an alcoholic beverage and stirred, and the tencha powder is mixed well with the starch syrup and fermented, it will have the dark green color characteristic of green tea. Creamy instant green tea is completed. Therefore, if you put a teaspoon of this instant green tea into 21(1)m,
Instant green tea dissolves in hot water and has the same 6 [1 green (B) (2) as when brewed in hot water, but it also has the flavor of tea 1, the sweetness of starch syrup, and the irritatingness of Alfur. Because of the addition of green tea, it is possible to obtain a drink with a taste similar to that of modern people, and it is easy to use because it does not require rinsing from the tea, so there is no need to clean up afterwards. For example, green tea can be used as a flavorful jam substitute, and can be used as a seasoning to enhance the flavor of a dish.In addition, the nutrients and medicinal properties of green tea are completely preserved, especially when it comes to color. Expand sales channels for green tea because it provides vitamin A that cannot be obtained with conventional hot water, has a taste similar to modern tea, has excellent storage stability, is easy to use, and has great health-promoting effects. As a new product, it does not bring much contribution to the tea industry.

Next, an example of implementation of instant green tea according to the present invention will be explained.

Example / Sugar content (g), water content / ion exchange resin starch syrup / 00
CC, tkoalcoholic drink l0Cj: After incarnating,
Pour 30 (f) of this mixture F Kotencha powder, stir thoroughly and leave to stand, / 8. Stir twice 71 times.
When the powder was allowed to stand for 75 consecutive days, it was well blended with starch syrup and fermented to give a dark green fg cream-like product. This product was bottled and left in the air from summer to autumn, but no deterioration was observed.

1 (1"!l- Kazuo Wakasugi, Commissioner of the Japan Patent Office■, Indication of the case 1982!T, Application No. 2090/Kaya) 2. Name of the invention Instant green tea 3. Person making the amendment = 1 G'1 Relationship with !t11 Mr. Ran No. 72, Nishikusabuka-cho, Shizuoka City, Shizuoka Prefecture
Name Unno Roku Part 3 4
, Each column 6 of "Old Claims - Detailed Description of the Invention" in the agent's specification: Contents of amendment/Claims in the specification will be corrected as separate files.

/ On the same page, page 2, line 7, delete the phrase ``Use starch syrup.''

/ 6th line from the bottom of page 2 of “Same” 2 ~ 4I! In the tr, it says, ``Alcoholic beverages are added...and when they are combined, 1. Or, if it is thick and thick, stir the total amount of water with Karami,
Mix tencha powder well. ” he corrected.

/ Same as above, page 3, lines 2-3 tko1 - the flavor of tea...
1- Correct the statement ``Alcohol has a stimulant effect'' to ``It tastes like sugar;''.

/ In the same page, on page 1, line 1, the phrase ``alcoholic beverages'' is corrected to ``water.''

Attachment: Instance 1 characterized by mixing and combining
-Green tea. "I"2

Claims (1)

[Claims] Instant green tea characterized by blending green tea powder with starch syrup.