JPS60199344A - Blend for healthy drink - Google Patents

Abstract

PURPOSE:To obtain an improved blend for healthy drink useful as totally healthy drink, by blending powdered tea rich in vitamin C with powder of the green algae rich in almost all nutrients other than vitamin C. CONSTITUTION:100pts.wt. powdered tea is blended with 3-200pts.wt., preferably 20-150pts.wt. powder of the blue-green algae such as spirulina, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field J] The present invention relates to a health drink composition containing matcha as a main component and dissolved in hot water or the like to be used as a beverage.

[Background Art J Tea is consumed as a beverage made from the leaves and buds of tea plants belonging to the Camellia family. Among them, matcha is used in tea ceremonies, and because it contains a large amount of vitamin C, it is known as the most efficient way to ingest vitamin C, and is also important as a health drink. However, when dissolving this matcha in hot water and serving it as a health drink, vitamin C
However, it is not sufficient to make it a comprehensive health drink that also takes in other nutrients at the same time.

[Objective of the Invention 1] The present invention was made in view of the above-mentioned fish, and contains a large amount of all nutrients in addition to vitamin C, and is a health drink containing matcha as the main ingredient, which is excellent for use as a comprehensive health drink. The object is to provide a beverage formulation.

[Disclosure of the Invention] The health drink formulation according to the present invention is characterized by blending matcha with dried blue-green algae powder, and is characterized by blending matcha with dried blue-green algae powder. The second purpose is achieved through nutrients.
The present invention will be explained in detail below.

Blue-green algae are distributed all over the earth and are an essential source of oxygen for humans and other animals. Among them, Spirulina, a species of the order Hymenoptera, family Spirulinae, has existed for 35 years without evolving, and now lives in salty lakes in North Africa, Central and South America, and is loved by indigenous peoples of various places. However, until recently, it was little known to the general public and did not receive much attention even from experts.However, in 1973, in Massachusetts, At an international conference on microbial proteins held at Tsue University, the potential of spirulina as a protein source to counter the population explosion was announced, and it suddenly attracted the attention of experts.
At the United Nations' World Food Conference held in 2017, spirulina was recognized as an important protein source for the future, and spirulina also came into the spotlight in industry. Research on spirulina cultivation is being advanced internationally by research institutes in Japan, Sweden, Czechoslovakia, the United Kingdom, France, and other countries, and in addition to these countries, Taiwan, Mexico, and other countries are conducting artificial cultivation on a bi-professional basis. It is done ~).

Research in various countries has proven the usefulness of spirulina in a variety of ways, but the most noteworthy effect is that it improves the nutritional imbalance caused by the eating habits of modern people, and changes an acidic constitution to an alkaline one. This means that it has the ability to increase resistance to various diseases. That is, as shown in Table 1, dried spirulina has a high protein content that is not found in other foods, and the amino acids that make up it are listed in the United Nations Dietary Standards List as shown in Table 2.
It has the ideal ratio of essential amino acids (FAO standards) indicated by agricultural systems. In addition to this, 1 in Table 3
As shown in Table 3, 2, spirulina is rich in most of the approximately 40 essential nutrients required for humans to maintain health.

Table 1 Table 2 (Composition content ratio of essential amino acids) (To' A 0-Food and Agriculture Organization of the United Nations) Table 3-1 (in 100g) 3rd! ! 2 (in 100g) Therefore, it can be said that spirulina is an excellent nutritional food. However, the only drawback to Spirulina is that
As seen in the [vitamin] section in Table 2, it lacks one vitamin C.

The present invention is based on the above knowledge, and by combining matcha, which contains a large amount of vitamin C, with dry blue-green algae powder, typified by spirulina, which contains all elements other than vitamin C, it is possible to create an ideal product containing all nutrients. This led to the creation of a formulation for a health drink.

In this way, matcha mixed with dry powder of blue-green algae, of which spirulina is a typical example, is served as a beverage by dispersing or dissolving it in hot water or water.
In addition to the nutritional effects mentioned above, this product also has the following effects. In other words, when brewing matcha, the soluble low-molecular proteins, fatty acids, and alkaline components contained in spirulina improve the dispersibility and foaming of matcha in hot water. Matcha has a bright green color due to the presence of blue pigments such as phycocyanin and phycocyanin, which makes the color of matcha more beautiful. The evaluation of matcha's foaming properties varies depending on the style of the tea ceremony, but when spirulina is added and a uniform and stable foam is formed, this foam has a shielding effect on the surface of the tea, prolonging the taste and aroma of the tea. It is something that can be done. Therefore, according to the present invention, it is possible to obtain a matcha blend that is extremely easy to brew, and the brewed tea has a beautiful raised surface, retains its aroma well, and has a smooth texture in the mouth. In addition, some soluble proteins are eluted from the spirulina, giving a rounder taste to the tea, allowing you to fully enjoy the umami flavor of the tea.

In addition, the caffeine contained in tea has a strong stimulant effect, and drinking tea can cause insomnia for some people, but the protein in spirulina alleviates this effect of tea, making it an excellent stress reliever. You can expect it to work.

Spirulina has been eaten by the indigenous peoples of America and Mexico as an important protein source for thousands of years, and is a health food approved by the US FDA (Food and Drug Administration), so it has no side effects. Its safety has been proven. Therefore, the matcha of the present invention combined with dry powder of blue-green algae, typified by spirulina, can safely ingest nutrients such as chlorophyll, and can help with the unbalanced eating habits of modern people, especially the unbalanced diet caused by a lack of vegetables. It becomes useful as a powerful health drink that eliminates harmful effects.

Therefore, in preparing the health drink composition according to the present invention, dry powder of blue-green algae, typified by spirulina, is blended with matcha, and this is mixed uniformly using type thermosynthesis. Bye.

Spirulina can be obtained as a fine powder of a few microns that can be easily mixed into matcha. In addition, by blending dried blue-green algae such as spirulina with coarsely crushed tea leaves, mixing this mixture with a mixer, and then crushing it with a grinding device such as a mortar, tea leaves can be made into matcha. At the same time, a formulation for a health drink may be obtained. Here, the mixing ratio of matcha and blue-green algae can be set arbitrarily because blue-green algae, represented by spirulina, can be obtained as a fine powder that can be easily mixed with matcha. A few percent of blue-green algae is sufficient, but matcha 100% is sufficient.
It is good to use 3 to 200 parts by weight, preferably 2 parts by weight.
It is preferably 0 to 150 parts by weight. From a nutritional standpoint, it is desirable to have a large amount of blue-green algae, typified by spirulina, but in order not to impair the flavor of matcha, the limit for the amount of blue-green algae is 200 parts by weight. Furthermore, if the amount of blue-green algae, typified by Spirulina, is less than 3 parts by weight, no nutritional effects can be expected from the inclusion of blue-green algae.

The invention will now be illustrated by examples.

and 1 company 1 100 parts by weight of dry powder of spirulina was blended with 100 parts by weight of coarsely ground tea leaves, and this was mixed in a ■-shaped mixing stone for about 30 minutes, and then finely ground with a grinder. The powder that passed through a 150 mesh sieve was obtained as a health drink formulation.

A health drink formulation was obtained in the same manner as in Example 1, except that 25 parts by weight of dried spirulina powder was blended with 100 parts by weight of coarsely ground tea leaves.

Matcha that passes through a 150 mesh sieve was obtained by finely grinding coarsely ground tea leaves using a grinder without using Saitakusho Spirulina.

The nutritional components of the products obtained in Example 1, Example 2, and Comparative Example were analyzed, their appearance (color) was examined, and the state when they were dissolved in 100 cc of 80°C hot water and foamed was determined. observed.

The results are shown in table ptS4. Results of Table 4, Example 1
．． It is confirmed that the product No. 2 has a well-balanced ratio of nutrients, has a good color, and has excellent lathering.

Table 4 [Effects of the Invention j As mentioned above, the health drink formulation according to the present invention is a combination of matcha and dried blue-green algae powder, so it is a combination of matcha rich in vitamin C and ingredients other than vitamin C. With blue-green algae rich in most nutrients, it can be used as an ideal health drink.

Agent Patent Attorney Roshichi Ishida

Claims (3)

[Claims] (1) A health drink formulation characterized by blending matcha with dried blue-green algae powder. (2) The health drink formulation according to claim 1, wherein the blue-green algae is spirulina. (3) The health drink formulation according to claim 1 or 11's 2, characterized in that 3 to 200 parts by weight of blue-green algae powder is blended with 100 parts by weight of matcha.