JPS6342649A - Tasty food - Google Patents
Tasty foodInfo
- Publication number
- JPS6342649A JPS6342649A JP18704786A JP18704786A JPS6342649A JP S6342649 A JPS6342649 A JP S6342649A JP 18704786 A JP18704786 A JP 18704786A JP 18704786 A JP18704786 A JP 18704786A JP S6342649 A JPS6342649 A JP S6342649A
- Authority
- JP
- Japan
- Prior art keywords
- oolong tea
- extract
- tea extract
- dried
- hot water
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 30
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 27
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000012141 concentrate Substances 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000019629 palatability Nutrition 0.000 abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- 239000001630 malic acid Substances 0.000 abstract description 3
- 235000011090 malic acid Nutrition 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013379 molasses Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】 産業上の利用分野 本発明は嗜好食品に関する。[Detailed description of the invention] Industrial applications TECHNICAL FIELD The present invention relates to luxury foods.
該嗜好食品はそのまま又は水に溶解して又は菓子、パン
、冷菓等にふりかけて食することができる。The preferred food can be eaten as it is, dissolved in water, or sprinkled on sweets, bread, frozen desserts, etc.
更に、粉末酒、アルコール等と併用することもできる。Furthermore, it can also be used in combination with powdered liquor, alcohol, etc.
従来の技術および問題点
従来、ウーロン茶および黒砂糖は健康に良い食品として
用いられている。しかし、いずれも単品ではくせの強い
風味、即ち、ウーロン茶は独特の薬品臭、ひね臭、むれ
臭等があるため、又、黒砂糖はあくの強い甘味があるた
め、嗜好性に問題が残っている。Conventional techniques and problems Traditionally, oolong tea and brown sugar have been used as healthful foods. However, both of them have a strong flavor when used individually, that is, oolong tea has a unique chemical odor, a musty odor, and a stuffy odor, and brown sugar has a strong bitter sweetness, so there are still problems with palatability. There is.
問題点を解決するための手段
本発明は、ウーロン茶エキス（乾物換算）１部に対して
含蜜糖１〜８部を混合した嗜好性の良い食品に関する。Means for Solving the Problems The present invention relates to a highly palatable food prepared by mixing 1 to 8 parts of nectar with 1 part of oolong tea extract (on a dry matter basis).
本発明で用いるウーロン茶エキスとしては、ウーロン茶
葉の熱水（６０〜１００℃）抽出物、その濃縮物又は乾
燥物があげられる。Examples of the oolong tea extract used in the present invention include hot water (60 to 100° C.) extracts of oolong tea leaves, concentrates, and dried products thereof.
ウーロン茶は産地及び発酵の程度により香味が異なるが
、香味の点では熟成がややすすんでいるものの方が望ま
しい。The flavor of oolong tea varies depending on the region of production and the degree of fermentation, but from the point of view of flavor, it is preferable to use tea that has been aged a little faster.
熱水抽出は６０℃以上で行われるが、熟成度の若いもの
は低温（６０〜７０℃）、熟成度のすすんだものは高温
（９０〜１００℃）の抽出が望ましい。この際抽出のエ
キス分濃度を高めるために、多段向流抽出およびカラム
通塔抽出を行うことも有効である。Hot water extraction is carried out at a temperature of 60°C or higher, but it is desirable to extract at a low temperature (60-70°C) for young grains and at a high temperature (90-100°C) for more mature grains. At this time, in order to increase the concentration of extract components in the extraction, it is also effective to perform multistage countercurrent extraction and column extraction.
抽出物の濃縮は通常減圧濃縮で行われる。乾燥物は濃縮
物を例えばスプレィドライ、フリーズドライ、ドラムド
ライ、フオームマット法等で乾燥することにより得られ
る。Concentration of the extract is usually performed by vacuum concentration. The dried product can be obtained by drying the concentrate by, for example, spray drying, freeze drying, drum drying, foam matting, or the like.
乾燥の際、該濃縮物（固型物換算）に対しほぼ同量の賦
形剤（デキス） ＩＪン、乳糖等）を添加して行うと効
率よく乾燥できかつ香味保持の点でも望ましい。全蜜糖
としては例えば黒砂糖があげられる。At the time of drying, it is preferable to add approximately the same amount of excipients (dextrin, lactose, etc.) to the concentrate (in terms of solid matter) for efficient drying and to maintain flavor. An example of whole sucrose is brown sugar.
本発明の嗜好食品を得るにはウーロン茶エキス乾燥物と
全蜜糖とを単に混合してもよいし、ウーロン茶エキス濃
縮物と全蜜糖の混合物又はウーロン茶エキス乾燥物と全
蜜糖との混合物に水を加えて混合した後、加熱（６０〜
９０℃）乾燥して製品を得ることもできる。To obtain the preferred food of the present invention, the dried oolong tea extract and whole nectar may be simply mixed together, or a mixture of oolong tea extract concentrate and whole nectar or a mixture of dried oolong tea extract and whole nectar may be used. After adding water and mixing, heat (60~
The product can also be obtained by drying (90°C).
ウーロン茶エキスと全蜜糖との混合割合は該エキス（乾
物換算）１部に対し全蜜糖１〜８部の範囲が嗜好性の点
で好ましい。From the viewpoint of palatability, the mixing ratio of the oolong tea extract and the whole nectar is preferably in the range of 1 to 8 parts of the oolong tea extract (on a dry matter basis) to 1 part of the extract (in terms of dry matter).
本嗜好食品のｐＨとしては、ｐ ）（４，０〜６．０の
範囲が嗜好性の点で好ましく、又該範囲内でもｐ）Ｉが
低い方が清涼感がある。The pH of the preferred food is preferably in the range of p)(4.0 to 6.0) from the viewpoint of palatability, and even within this range, the lower the p)I, the more refreshing the food will be.
ｐＨの調整は一般にクエン酸、リンゴ酸、アスコルビン
酸等の有機酸で行う。用いるウーロン茶エキスのｐＨが
低いため、得られる嗜好食品のｐ＋＋が４．０〜６．０
の範囲に入る場合には特にｐ）ｌ調整を必要としない。The pH is generally adjusted using an organic acid such as citric acid, malic acid, or ascorbic acid. Because the pH of the oolong tea extract used is low, the p++ of the obtained taste food is 4.0 to 6.0.
If it falls within the range of , p)l adjustment is not particularly required.
嗜好食品は乾燥したままでもよいが、篩分けして程度を
整えることにより、溶解速度を一定にしたり、菓子、ス
ナック、冷菓にふりかけて美しくしたりすることにより
嗜好食品としての商品価値を高めてもよい。Dessert foods can be left dry, but by sieving to adjust the quality, the dissolution rate can be maintained at a constant rate, and by sprinkling on confectionery, snacks, and frozen desserts to make them more beautiful, the product value as an indulgence food can be increased. Good too.
く３）
次に、ウーロン茶エキス（乾物換算）と黒砂糖の混合割
合による嗜好性について説明する。3) Next, the palatability depending on the mixing ratio of oolong tea extract (dry matter equivalent) and brown sugar will be explained.
下記方法で得られたウーロン茶抽出乾燥物０．５ｇと第
１表に示す黒砂糖との混合物を熱水（８０’ｌ：）１０
０ｍｌに溶解した際の嗜好性を調べた。A mixture of 0.5 g of dried oolong tea extract obtained by the method below and brown sugar shown in Table 1 was mixed with hot water (80'l:) 10
The palatability when dissolved in 0 ml was investigated.
その結果を第１表に示す。The results are shown in Table 1.
ウーロン茶抽出乾燥物の製法
ウーロン茶１００ｇに熱水（７０℃）５！を加え３分間
抽出した。抽出残渣に更に熱水（９０℃）５βを加え、
３分間抽出した。両方の抽出液を合わせて抽出液８！を
得た。この抽出液を５０℃で減圧濃縮し、濃縮液１１を
得た。該濃縮液を約２０時間凍結真空乾燥し、乾燥物１
８ｇを得た。How to make dried oolong tea extract Add 100g of oolong tea to hot water (70℃) 5! was added and extracted for 3 minutes. Further hot water (90°C) 5β was added to the extraction residue,
Extracted for 3 minutes. Combine both extracts to make extract 8! I got it. This extract was concentrated under reduced pressure at 50°C to obtain concentrate 11. The concentrate was lyophilized under vacuum for about 20 hours to obtain a dry product of 1
8g was obtained.
第 １ 表
注）嗜好性（以下同じ評価法）
一：好まれない 士：差なし
＋：やや好まれる ＋＋：好まれる
表から明らかな如く、ウーロン茶抽出乾燥物１部に対し
て黒砂糖１〜８部の範囲が嗜好性の点で好ましい。Table 1 Note) Palatability (same evaluation method hereafter) 1: Not liked 1: No difference +: Slightly liked ++: Liked As is clear from the table, 1 part of dried oolong tea extract to 1 part of brown sugar A range of 8 parts is preferred in terms of palatability.
次に、本発明の嗜好食品のｐＨによる嗜好性について調
べた。Next, the palatability of the preferred foods of the present invention depending on pH was investigated.
上記と同様にして得たウーロン茶抽出乾燥物０．５ｇと
黒砂糖２．０ｇを熱水（８０℃） １５ Ｑｍｌに溶解
した液（ｐ Ｈ６，０）のｐＨを第２表に示す如くリン
ゴ酸又は苛性ソーダ溶液で調整した際の嗜好性を調べた
。その結果を第２表に示す。The pH of a solution (pH 6.0) obtained by dissolving 0.5 g of dried oolong tea extract obtained in the same manner as above and 2.0 g of brown sugar in 15 Qml of hot water (80°C) was determined as shown in Table 2. Or, the palatability was investigated when adjusted with a caustic soda solution. The results are shown in Table 2.
第 ２ 表
注）＋＋＋：非常に好まれる
第２表から明らかな如く、ｐ Ｈ４，０〜６．０の範囲
が好まれる。Table 2 Note) +++: Very preferred As is clear from Table 2, a pH range of 4.0 to 6.0 is preferred.
以下に実施例を示す。Examples are shown below.
実施例１゜
ウーロン茶（中国福建省）１００ｇを８０℃の熱水１０
Ｉ２で３分間抽出した。抽出液８βを６０℃で減圧濃縮
し、濃縮液１βを得た。この濃縮液のｐＨは５５であっ
た。該濃縮液１βにデキストリン４０ｇを加え、１２０
℃の熱風で噴霧乾燥し、乾燥物６０ｇを得た。該乾燥物
２０ｇに黒砂糖２０ｇおよびリンゴ酸０．１５ ｇを加
え混合して製品４０、１５ ｇを得た。Example 1゜100g of oolong tea (Fujian Province, China) was mixed with hot water at 80°C for 10 minutes.
Extracted with I2 for 3 minutes. Extract 8β was concentrated under reduced pressure at 60° C. to obtain concentrated solution 1β. The pH of this concentrate was 55. Add 40 g of dextrin to the concentrated solution 1β,
Spray drying was carried out with hot air at 0.degree. C. to obtain 60 g of a dried product. 20 g of brown sugar and 0.15 g of malic acid were added to 20 g of the dried product and mixed to obtain 40.15 g of a product.
該製品５ｇを冷水２０ Ｑｍｌに溶解した時のｐＨは４
．５であった。When 5 g of the product is dissolved in 20 Qml of cold water, the pH is 4.
．． It was 5.
実施例２゜
実施例１で得られたウーロン茶抽出乾燥物３０ｇに黒砂
糖５０ｇ１クエン酸０．３ｇおよび水４ｇを加え混合し
た。該混合物を温度８０℃で３０分間乾燥し、乾燥物８
０ｇ（乾燥減量２％）を得た。Example 2 To 30 g of the dried oolong tea extract obtained in Example 1, 50 g of brown sugar, 0.3 g of citric acid, and 4 g of water were added and mixed. The mixture was dried at a temperature of 80°C for 30 minutes to obtain a dry product of 8.
0 g (loss on drying 2%) was obtained.
該乾燥物を１０メツシユ及び４０メツシユの二段篩で篩
分し、１０メツシユ〜４０メツシユ品６５ｇを得た。１
０メツシュ篩上品および４０メツシユ通過物は次回の製
造時に用いられる。The dried product was sieved using a 10-mesh and 40-mesh two-stage sieve to obtain 65 g of a 10-40 mesh product. 1
The 0 mesh sieve material and the 40 mesh sieve material will be used in the next production.
１０メツシユ〜４０メツシユ品はそのまま食用とするか
、又は菓子、スナック、冷菓にふりかけて用いるのに適
している。核晶４ｇを水２０ Ｑｍｌに溶解した時のｐ
Ｈは４．２であった。Products with 10 to 40 mesh pieces are suitable for consumption as is or for sprinkling on sweets, snacks, and frozen desserts. p when 4g of nuclear crystals is dissolved in 20Qml of water
H was 4.2.
実施例３゜
ウーロン茶（台湾産）に熱水（７０℃）５！を加え、３
分間抽出した。さらに抽出残渣に熱水（９０℃）５βを
加え３分間抽出した。両袖出液を合わせて抽出液８１を
得た。該抽出液を５０℃で減圧濃縮し、濃縮液１１を得
た。濃縮液を約２０時間凍結真空乾燥し、乾燥物１８ｇ
を得た。該乾燥物１８ｇに黒砂糖５０ｇ、アスコルビン
酸０．４ｇおよび水３ｇを加え混合した。該混合物を温
度７０℃で３０分間乾燥し、乾燥物６５ｇ（乾燥減量２
．５％）を得た。Example 3゜Oolong tea (produced in Taiwan) with hot water (70℃) 5! Add 3
Extracted for minutes. Furthermore, hot water (90°C) 5β was added to the extraction residue and extracted for 3 minutes. Extract liquid 81 was obtained by combining the exudates from both sleeves. The extract was concentrated under reduced pressure at 50°C to obtain Concentrate 11. Freeze and vacuum dry the concentrate for about 20 hours to obtain 18g of dried product.
I got it. 50 g of brown sugar, 0.4 g of ascorbic acid and 3 g of water were added to 18 g of the dried material and mixed. The mixture was dried at a temperature of 70°C for 30 minutes, and 65g of dry matter (loss on drying: 2
．． 5%).
Claims (3)
８部とからなる嗜好食品。(1) 1 part oolong tea extract (dry matter equivalent) and 1 to 1 part nectar sugar
A luxury food consisting of 8 parts.
１００℃）抽出物、その濃縮物又は乾燥物である特許請
求の範囲第１項記載の食品。(2) Oolong tea extract is added to hot water of oolong tea leaves (60~
100°C) extract, a concentrate or a dried product thereof.
の食品。(3) The food according to claim 1, wherein the sucrose is brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18704786A JPS6342649A (en) | 1986-08-07 | 1986-08-07 | Tasty food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18704786A JPS6342649A (en) | 1986-08-07 | 1986-08-07 | Tasty food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6342649A true JPS6342649A (en) | 1988-02-23 |
Family
ID=16199242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18704786A Pending JPS6342649A (en) | 1986-08-07 | 1986-08-07 | Tasty food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6342649A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013153739A (en) * | 2012-01-30 | 2013-08-15 | Sato Shokuhin Kogyo Kk | Powder composition containing tea extract |
| WO2014185399A1 (en) * | 2013-05-13 | 2014-11-20 | サントリー食品インターナショナル株式会社 | Powdered tea beverage |
-
1986
- 1986-08-07 JP JP18704786A patent/JPS6342649A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013153739A (en) * | 2012-01-30 | 2013-08-15 | Sato Shokuhin Kogyo Kk | Powder composition containing tea extract |
| WO2014185399A1 (en) * | 2013-05-13 | 2014-11-20 | サントリー食品インターナショナル株式会社 | Powdered tea beverage |
| JP2014221018A (en) * | 2013-05-13 | 2014-11-27 | サントリー食品インターナショナル株式会社 | Powdered tea-containing beverage |
| CN105188418A (en) * | 2013-05-13 | 2015-12-23 | 三得利食品饮料株式会社 | Powdered tea beverage |
| EP2997832A4 (en) * | 2013-05-13 | 2017-01-25 | Suntory Beverage & Food Limited | Powdered tea beverage |
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