JPS63123341A - Mixture of buckwheat tea and oolong tea - Google Patents
Mixture of buckwheat tea and oolong teaInfo
- Publication number
- JPS63123341A JPS63123341A JP26937386A JP26937386A JPS63123341A JP S63123341 A JPS63123341 A JP S63123341A JP 26937386 A JP26937386 A JP 26937386A JP 26937386 A JP26937386 A JP 26937386A JP S63123341 A JPS63123341 A JP S63123341A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- buckwheat
- oolong
- mixture
- oolong tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 28
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 27
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 25
- 235000020333 oolong tea Nutrition 0.000 title claims abstract description 25
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title claims abstract 7
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 description 21
- 230000002195 synergetic effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000020335 flavoured tea Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
そば茶とウーロン茶とを適宜混成することによりなる風
味豊かな茶抽出液混成物に関する〈従来技術〉
近年、ウーロン茶は、缶などに充填されて、数多く市販
されており、特有な香りとあっさりした味に特徴がある
が、ややコクに欠ける欠点がある。[Detailed Description of the Invention] <Industrial Application Field><PriorArt> Concerning a flavorful tea extract mixture obtained by appropriately mixing buckwheat tea and oolong tea.In recent years, oolong tea has been packed into cans and the like. It is commercially available in large numbers, and is characterized by its unique aroma and light taste, but it has the drawback that it lacks a bit of richness.
一方そば茶は、急須に入れて熱湯を注ぐと、極めて良好
な香ばしい芳香が漂い、口にふくむと、まろやかな味が
するのが特徴であるが、嗜好的には、万人向けとはいい
がたい点がある。On the other hand, when buckwheat tea is placed in a teapot and poured with boiling water, it emits an extremely pleasant aroma and has a mellow taste when you put it in your mouth.However, it is not for everyone's taste. There are some difficult points.
〈発明が解決しようとする問題点〉
本発明は、上述の欠点を取り除くために、特有の風味を
有するウーロン茶の抽出液と香ばしい芳香を有するそば
茶の抽出液を適宜混成することにより、風味豊かな、し
かも香ばしい芳香の抽出液混成物を提供することにある
。<Problems to be Solved by the Invention> In order to eliminate the above-mentioned drawbacks, the present invention provides a richly flavored tea by appropriately mixing an extract of oolong tea with a unique flavor and an extract of buckwheat tea with a fragrant aroma. The object of the present invention is to provide an extract mixture having a pleasant aroma and a fragrant aroma.
〈問題点を解決するだめの手段〉
本発明は、鋭意研究の結果、そば茶の抽出液とウーロン
茶の抽出液との混成物による相乗効果？ねらいとしたも
ので、両者の特徴を合わせた独特の風味を有するコクの
ある抽出液混成物を開発することができた。本発明につ
いて、更に詳しく説明すると、ウーロン茶原料及びそば
茶原料各々より該範囲において、抽出液を調製するに当
りウーロン茶の抽出液は、ウーロン茶葉１ｇに対して、
熱水８０ｍＡの割合で抽出して、該抽出液としたもので
ある。又、そば茶の抽出液は玄そばを精選、水浸、蒸熱
後乾燥して穀を取り除いたそばの実を焙煎して得られる
そば茶原料１ｇ対して、熱水加献の割合で抽出し、該抽
出液としたものである。<An unsuccessful means to solve the problem> As a result of intensive research, the present invention has been developed based on the synergistic effect of a mixture of buckwheat tea extract and oolong tea extract. With this aim, we were able to develop a rich extract mixture with a unique flavor that combines the characteristics of both. To explain the present invention in more detail, when preparing an extract from each of the oolong tea raw materials and buckwheat tea raw materials within the range, the oolong tea extract should be used for 1 g of oolong tea leaves.
The extract was obtained by extraction with hot water at a rate of 80 mA. In addition, buckwheat tea extract is extracted by adding hot water to 1 g of buckwheat tea raw material obtained by roasting buckwheat seeds that are carefully selected from brown buckwheat noodles, soaked in water, steamed, dried, and the grains removed. The extract was prepared as follows.
これらの抽出液をそば茶原料対ウーロン茶原料が重量比
で９０：１０から３０ニア０の範囲内で混合調製する。These extracts are mixed and prepared in a weight ratio of buckwheat tea raw material to oolong tea raw material within a range of 90:10 to 30:0.
ここで、該混成物に対して、ウーロン茶原料１０重量％
以下では、ウーロン茶特有の風味が損なわれ、その特徴
がなくなってしまう。又、逆に該混成物に対して、そば
茶原料が３０重量％以下では、そば茶特有の風味が損な
われ、その特徴がなくなってしまう。Here, based on the mixture, 10% by weight of oolong tea raw materials
Below this, the unique flavor of oolong tea will be impaired and its characteristics will be lost. On the other hand, if the amount of buckwheat tea raw material is less than 30% by weight of the mixture, the unique flavor of buckwheat tea will be impaired and its characteristics will be lost.
〈１乍 用〉
各抽出液の混合に際しては、予めそば茶及びウーロン茶
の原料を混合した後に、熱水抽出した場合には、各々の
抽出条件が異なるため、風味を損ね、かつ歩留りも悪く
する。従って、本発明の如く、別々罠熱水抽出した後、
各々の抽出液を適当に混合することにより、両者の有す
る芳醇な香の相乗効果が生み出されるのである。<For 1 bottle> When mixing each extract, if the raw materials for buckwheat tea and oolong tea are mixed in advance and then extracted with hot water, the extraction conditions for each will be different, resulting in loss of flavor and poor yield. . Therefore, as in the present invention, after separate trap hot water extraction,
By appropriately mixing each extract, a synergistic effect of the mellow aromas of both can be created.
以下実施例について説明する。Examples will be described below.
〈実施例〉
そば茶原料１００ｇを、８５°Ｃの熱水２１で抽出し濾
過して該そば茶抽出液とし、一方ウーロン茶原料１００
．９を８５°Ｃの熱水８１で抽出し濾過して、該ウーロ
ン茶抽出液とした。<Example> 100 g of buckwheat tea raw material was extracted with 85°C hot water 21 and filtered to obtain the buckwheat tea extract, while 100 g of oolong tea raw material
．． 9 was extracted with hot water 81 at 85°C and filtered to obtain the oolong tea extract.
次と前者を３００Ｍ、後者を７００ｍ１各々混合し、所
望の該混成物を得た。The following mixture was mixed with 300M of the former and 700M of the latter to obtain the desired mixture.
比較対象として、前者のそば茶のみのもの、又、後者の
ウーロン茶のみのものを作った。以上のものについて、
比較検討した結果、そば茶のみのものは、芳ばしい芳香
とまろやかな味を有し、一方ウーロン茶のみのものは、
特有の香りとあっさりした味があるが、本発明品である
そば茶・ウーロン茶抽出液混成物は、両者の特徴をそな
えた相乗効果により芳ばしい特有の香りと芳醇な香りと
を有し新しい味覚のお茶といえる。For comparison purposes, we made the former with only buckwheat tea and the latter with only oolong tea. Regarding the above,
As a result of comparative studies, it was found that those containing only buckwheat tea had a fragrant aroma and mellow taste, while those containing only oolong tea had
Although it has a unique aroma and a light taste, the product of the present invention, a mixture of buckwheat tea and oolong tea extracts, has a unique fragrant aroma and a rich aroma due to the synergistic effect of combining the characteristics of both, creating a new taste sensation. It can be called tea.
〈発明の効果〉
本来独特の風味・味等を有するそば茶・ウーロン茶の各
々の特質を一般向けに改質することが任意にできて、両
特質から由来する特有の芳香、まろやかな味等を有する
新しい味覚のお茶を提供できる。更に、そば茶には本来
有する血管強化に有効なルチン、ビタミン等栄養豊富な
面があり、又ウーロン茶は、肥満防止に有効といわれ、
両者を混合することによる、いわゆる健康食品としての
役割も太きいといえる。<Effects of the invention> It is possible to arbitrarily modify the characteristics of buckwheat tea and oolong tea, which originally have unique flavors and tastes, for the general public, and to improve the unique aroma, mellow taste, etc. derived from both characteristics. We can provide tea with a new taste. Furthermore, buckwheat tea is naturally rich in nutrients such as rutin and vitamins that are effective in strengthening blood vessels, and oolong tea is said to be effective in preventing obesity.
By mixing the two, it can be said that it plays an important role as a so-called health food.
Claims (1)
ら３０：７０までよりなるそば茶抽出液とウーロン茶抽
出液の混成物。A mixture of buckwheat tea extract and oolong tea extract in which the weight ratio of buckwheat tea raw material to oolong tea raw material is from 90:10 to 30:70.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26937386A JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26937386A JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63123341A true JPS63123341A (en) | 1988-05-27 |
| JPH0378972B2 JPH0378972B2 (en) | 1991-12-17 |
Family
ID=17471494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26937386A Granted JPS63123341A (en) | 1986-11-12 | 1986-11-12 | Mixture of buckwheat tea and oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63123341A (en) |
-
1986
- 1986-11-12 JP JP26937386A patent/JPS63123341A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0378972B2 (en) | 1991-12-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |