JPS62262947A - Health tea containing ginkgo extract - Google Patents

Abstract

PURPOSE:To obtain a health tea having good flavor and taste as well as improved effect on prevention and treatment of cerebral apoplexy and senile dementia, by blending tea with a ginkgo extract. CONSTITUTION:A health tea, containing a ginkgo extract and obtained by blending tea with the ginkgo extract. A ginkgo extract containing either one of a terpene, e.g. ginkgolide, bilobalide, etc., or flavone glycoside, e.g. quercetin glycoside, kaempferol glycoside, etc., or both as principal ingredients without containing a low polar phenol, e.g. ginkgolic acid, bilobol, etc., may be used as the ginkgo extract. A leachate solution of green tea, black tea, ptisan, oolong tea, etc., or powder of the tea, may be cited as the tea used. The amount of the added ginkgo extract is preferably 0.1-5% (wt./vol.) based on the powder of the tea.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a health tea containing ginkgo biloba extract.

Conventional technology and problems Ginkgo biloba has been used as an expectorant, antitussive, detoxifier, and healing agent since ancient times.

It is said to have the effect of suppressing urination and being nourishing, and is used as a folk medicine, and is also used to treat cancer, pulmonary tuberculosis, calluses, and urticaria. On the other hand, the extract extracted from a single Japanese yam leaf has the effect of dilating blood vessels, increasing blood flow, preventing aging of the vascular system, improving peripheral blood flow in the brain and skin in particular, and improving mental symptoms, as well as cerebral arteriosclerosis. , senility, diabetic vascular disease.

It is also used in modern therapies to treat skin blood circulation disorders, mental disorders, etc.

However, as mentioned above, ginkgo biloba extract, which is effective in preventing and treating stroke and senility, is currently not available.
It is only used as a medicine in Europe, and its use in Japan has hardly been considered. In some cases, this product is sold under the guise that it is included in health maintenance foods, but the flavor and aroma are not at all good, and it is more like a medicine than a food. However, it is not clear whether there are flavone glycosides or terpenes as active ingredients.

Therefore, it contains ginkgo biloba extract, which has excellent effects on the prevention and treatment of stroke and senility, has a good flavor and flavor, can be eaten by many people, and contains flavone glycosides and terpenes as active ingredients. There was a need for the development of Uro foods that contain the following and fully exhibit the characteristics of medical effects.

Purpose of the Invention The present invention contains a ginkgo biloba extract that has excellent effects for the prevention and treatment of stroke and senility, has a good flavor and taste, can be eaten by many people, and is an active ingredient. The aim is to develop foods that contain flavone glycosides and terpenes and can fully exhibit the characteristics of medical effects.

Ginkgo biloba extract has a strong bitter taste, but this is due to flavone glycosides such as quercetin glycosides and kaempferol glycosides, which are said to be active ingredients in ginkgo biloba leaves, and ginkgolides.
This is due to the bitterness of the terpenes themselves, such as bilobalide. The inventors of the present invention have developed a health tea containing ginkgo biloba extract, and have developed various methods to maintain the characteristic medical effects of this bitter substance, suppress the bitterness to an appropriate level, and make use of the flavor characterized by its faint bitterness. Considering the purpose already? : Successfully developed a carbonated drink that satisfies people. However, some drinkers are uncomfortable with the bitter taste derived from the extract, and there is a need to provide a health drink that suits the tastes of such drinkers.

As a result of repeated studies aimed at developing a beverage that would mask the bitterness of ginkgo biloba extract, the present inventors discovered that bitterness could be masked by coexisting tannins in an aqueous solution of ginkgo biloba extract. did. In other words, this is because the astringency of the tannin itself takes precedence over the bitterness derived from the ginkgo extract, and in fact, the ginkgo extract contains 0.1% to 0.
When an aqueous solution containing 4% tannin and an aqueous solution containing 0.1% tannin were compared in a sensory test conducted by 10 panelists, all 10 found the former to be bitter, and the latter to be astringent. Just taste it, you'll know. The present inventors took a hint from this and further developed it by adding ginkgo biloba extract to tannin-containing beverages such as green tea, black tea, barley tea, and oolong tea to develop a health drink containing ginkgo biloba extract with a mild bitterness. They were very successful and completed the present invention.

Composition of the invention The present invention is a health tea containing ginkgo biloba extract.

The ginkgo biloba extract of the present invention does not contain low polar phenols such as ginkgosquaside and birobol, and does not contain ginkgolides,
It contains terpenes such as bilobalide, or flavone glycosides such as quercetin glycoside and kaempferol glycoside, or both.For example, it is obtained after extracting dried ginkgo biloba leaves with a hydrous lower alcohol. It can be produced by a known method such as removing low polar compounds from the extracted extract using a fat-soluble organic solvent, or further extracting with an organic solvent that is immiscible with water. Qualitative confirmation and determination of flavone glycosides and terpenes in the extract can be easily performed using thin layer chromatography or high performance liquid chromatography.

The ginkgo biloba extract used in the present invention can be produced, for example, as follows. First, ginkgo leaves are heated to reflux in water-containing ethanol, the leaves are separated, the resulting ethanol solution is concentrated, distilled water and chloroform are added to the concentrate, the chloroform-soluble part is removed, and the aqueous layer is extracted with methyl ethyl ketone. . After adding ethanol to the extract to remove insoluble materials, the ethanol is concentrated to dryness to obtain a ginkgo biloba leaf extract.

The teas used in the present invention include green tea and black tea.

These include infusions of teas such as barley tea and oolong tea, or powders of the same teas.

As an embodiment of the present invention, it is also possible to provide a liquid health tea in which ginkgo biloba extract is blended with tea infusion, or in the form of a tea bag by mixing it with tea powder.

In the case of non-invention, the addition ratio of ginkgo biloba extract can be used at any ratio, but in order to suppress the bitter taste and to exert the medical effect, the extract extracted by the above method is used. , 0.1-5% (W/V
) is desirable. Note that the flavone glycosides and terpenes in the ginkgo biloba extract have good solubility, so they do not separate in the final product.

Effects of the Invention The health tea containing ginkgo biloba extract produced in this manner contains bitter components such as flavone glycosides and terpenes, and is expected to have preventive and therapeutic effects on stroke and senility. Moreover, since the bitterness of the ginkgo biloba extract is masked by the tannins contained in the tea infusion, even drinkers who do not like the bitterness derived from ginkgo biloba extracts can be satisfied.

Example Next, examples and the results of flavor tests of the products will be shown.

Examples 1 to 3 2 g each of green tea, black tea, barley tea, and oolong tea powders were mixed with ginkgo biloba extract in the amount shown in Table 1 to make a tea bag, and the bag was placed in a cup containing 150 m7 of boiling water at 90°C or higher. was leached to obtain a leachate.

Comparative Examples 1 to 4 are an aqueous solution containing the same amount of ginkgo extract as Examples 1 to 4, and Comparative Examples 5 to 8 are an aqueous solution containing 5% high fructose sugar and 0.5% sucrose. 1-4
A flavor test was conducted by making a solution containing the same amount of ginkgo biloba extract.

Flavor test was 10 for Examples 1 to 4 and Comparative Examples 1 to 8.
A sensory test was conducted by a panel of experts to determine whether each product had a stronger bitter taste compared to a control that did not contain ginkgo extract. The results are shown in Table 2. The numbers in the matrix indicate the number of panelists who felt the bitterness was stronger than the control.

From this test result, ginkgo biloba extract can be dissolved in tea infusion to alleviate the bitter taste of tea.
Therefore, it has been found that the ginkgo biloba extract-containing health tea made from this tea can be satisfactorily provided even to drinkers who do not like the bitter taste.

Table 1 Table 2

Claims (2)

[Claims] (1) Healthy tea containing ginkgo biloba extract, which is characterized by containing ginkgo biloba extract in tea. (2) Ginkgo biloba extract does not contain low polar phenols such as ginkgoic acid and bilobol, and contains either terpenes such as ginkgolide or bilobalide, or flavone glycosides such as quercetin glycoside or kaempferol glycoside. The ginkgo extract-containing health tea according to claim 1, characterized in that the ginkgo extract-containing health tea contains , or both as main ingredients.