JPH01148151A - Green tea drink preserving flavor - Google Patents
Green tea drink preserving flavorInfo
- Publication number
- JPH01148151A JPH01148151A JP30886387A JP30886387A JPH01148151A JP H01148151 A JPH01148151 A JP H01148151A JP 30886387 A JP30886387 A JP 30886387A JP 30886387 A JP30886387 A JP 30886387A JP H01148151 A JPH01148151 A JP H01148151A
- Authority
- JP
- Japan
- Prior art keywords
- green tea
- flavor
- liquid
- viscous liquid
- cell
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 70
- 235000009569 green tea Nutrition 0.000 title claims abstract description 59
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 11
- 230000001603 reducing effect Effects 0.000 claims abstract description 7
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 5
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 5
- 230000003647 oxidation Effects 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 230000006866 deterioration Effects 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 230000003834 intracellular effect Effects 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 210000004027 cell Anatomy 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 210000003850 cellular structure Anatomy 0.000 abstract description 2
- 210000003763 chloroplast Anatomy 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract description 2
- 238000006911 enzymatic reaction Methods 0.000 abstract description 2
- 239000011800 void material Substances 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
イ０発明の目的
（産業上の利用分野）
本発明は、茶業者が市場提供する香味保存性の緑茶飲料
、詳しくは粘稠な液体中に緑茶の微粉末を混入して、温
湯あるいは冷水に溶解して即座に新茶の香味を満喫する
事ができ、かつ長期間保存可能で、有効成分を無駄なく
活用できる緑茶飲料に関する。DETAILED DESCRIPTION OF THE INVENTION A.Objective of the invention (industrial application field) The present invention is a green tea beverage with flavor preservation provided on the market by tea manufacturers, specifically a viscous liquid in which fine powder of green tea is mixed. To provide a green tea beverage that can be dissolved in hot or cold water and instantly enjoy the flavor of fresh tea, can be stored for a long period of time, and can utilize its active ingredients without wasting them.
（従来の技術）
元来緑茶は、東洋の伝統的飲料であると共に、古来より
薬物としても珍重されてきた健康保持のために優れた飲
料であり、現代人の食生活には極めて重要な物質である
。(Prior art) Green tea is originally a traditional drink of the East, and is an excellent drink for maintaining health that has been prized as a medicine since ancient times.It is also an extremely important substance in the diet of modern people. It is.
（発明が解決しようとする問題点）
しかし緑茶は、周知の通り煎出して飲用するもので、煎
出は湯温・湯量・煎出時間などの条件により香味が甚だ
しく変化するため、熟練を必要とする事は周知の通りで
あり、この傾向は玉露などの高級茶において特に著しい
、このため、簡便性を望む現代の若年層のニーズには緑
茶は適合しないから、その消費が急速に減少して他の飲
料に駆逐されつつある。また、緑茶は保存性が悪く、製
茶後−年にして持重の香味は殆ど喪失されるもので、こ
の劣化現象は、香味成分の変質・分解、すなわち空気中
の酸素による酸化反応に起因するものであり、この反応
は緑茶の煎出液の場合、特に激しくて急速に香味を失い
変色する。さらに、緑茶は香味成分の温湯への溶出効率
が悪いため、有効成分の大半が茶殻中に残留したまま廃
棄される無駄になり、茶殻の始末に手数が掛かって、こ
れを怠ると虫害や黴を発生する事になる。(Problem to be solved by the invention) However, as is well known, green tea is brewed and drunk, and brewing requires skill because the flavor changes drastically depending on conditions such as water temperature, amount of water, and brewing time. It is well known that this trend is particularly pronounced in high-quality teas such as Gyokuro.For this reason, green tea does not meet the needs of modern young people who desire convenience, and its consumption is rapidly decreasing. It is being overtaken by other beverages. In addition, green tea has a poor shelf life and loses most of its original flavor in the years after tea production.This deterioration phenomenon is caused by alteration and decomposition of flavor components, that is, oxidation reactions caused by oxygen in the air. This reaction is particularly severe in the case of green tea infusions, which rapidly lose flavor and change color. Furthermore, because the flavor components of green tea have poor elution efficiency into hot water, most of the active ingredients remain in the used tea leaves and are wasted, resulting in wasteful disposal. will occur.
等幾多の問題点があるから、茶業界においては若年層に
も受は入れられて、簡便に飲用を継続する事により消費
が大巾に伸び、かつ、変質の抑制により保存性が向上し
て、茶の有効成分が無駄なく活用され、茶殻の始末を要
しない新規な緑茶製品の開発が強く要望されていた。However, in the tea industry, it has been accepted by young people, and consumption has increased significantly by continuing to drink it easily, and its shelf life has been improved by suppressing deterioration. There was a strong demand for the development of a new green tea product that utilizes the active ingredients of tea without wasting it and does not require the disposal of used tea leaves.
本発明は、前記した要望を満たすためになされたもので
、緑茶を細粉にして粘稠な液体へ添加することにより、
緑茶の香味・色調が長く保存されて、湯・水に溶かすだ
けで簡便に飲用でき、かつ、緑茶の有効成分が効率良く
活用きれて、茶殻もでないため極めて使い易くて緑茶の
消費拡大が計れる緑茶飲料を提供することを目的として
いる。The present invention was made to meet the above-mentioned needs, and by grinding green tea into fine powder and adding it to a viscous liquid,
The flavor and color of green tea are preserved for a long time, and it can be easily drunk by simply dissolving it in hot or cold water.The active ingredients of green tea are efficiently utilized, and there is no leftover tea leaves, making it extremely easy to use and increasing the consumption of green tea. The purpose is to provide green tea drinks.
口１発明の構成
（問題点を解決するための手段）
前記目的を達成するための本発明の手段は、酵素活性お
よび還元性を具有する粘稠な液体中に微細な緑茶粉末を
添加して緑茶細胞膜を破壊し、細胞内物質を液体中に溶
出させ、液体の還元性を利用して緑茶香味成分の酸化に
よる変質・分解を防止すると共に、液体の粘稠性により
空気との接触を遮断して酸化反応を阻止し、これにより
緑茶の香味を長期間保存して用時簡便に飲用に供する事
の出来る香味保存性緑茶飲料の構成に関するものである
。1. Constitution of the Invention (Means for Solving the Problems) The means of the present invention to achieve the above object is to add fine green tea powder to a viscous liquid having enzyme activity and reducing properties. Destroys green tea cell membranes, elutes intracellular substances into the liquid, uses the reducing properties of the liquid to prevent deterioration and decomposition of green tea flavor components due to oxidation, and blocks contact with air due to the viscosity of the liquid. The present invention relates to the structure of a flavor-preserving green tea beverage that can prevent oxidation reactions by preventing oxidation reactions, thereby preserving the flavor of green tea for a long period of time and making it convenient to drink.
（作 用）
前記した本発明の緑茶飲料は、緑茶を微粉末にして粘稠
な液体に添加すると、酵素反応により緑茶の細胞膜が破
壊されて、細胞内の香味成分と葉緑体は細胞外に流出し
て前記液体中に溶入するもので、細胞成分の溶出する環
境は、液体が還元性を具有するため、溶解した緑茶成分
の酸化反応が阻害されて、香味及び緑色の維持は長期間
に亘り保証される。(Function) In the green tea beverage of the present invention described above, when green tea is made into a fine powder and added to a viscous liquid, the cell membrane of the green tea is destroyed by an enzymatic reaction, and the flavor components and chloroplasts inside the cells are removed from the outside of the cells. The environment in which cell components are eluted is such that the liquid has reducing properties, so the oxidation reaction of the dissolved green tea components is inhibited, and the flavor and green color are not maintained for a long time. Guaranteed for a period of time.
さらに、粘稠な液体は空隙がないために空気との接触が
少なく、流動も制約されているため、溶解成分の酸素と
の接触が少なく、結果的に酸化反応が抑制される。すな
わち、本発明の緑茶飲料は、緑茶の香味と色調を新鮮な
状態で長期間保存する事が可能になるもので、この緑茶
飲料は、温湯・冷水の適量を注げば、誰にでも一定した
香味・色調が得られるから、熟練を要する事なく、常時
簡便に賞味する事ができて、茶殻もでないものである。Furthermore, since a viscous liquid has no voids, there is little contact with air and its flow is restricted, so there is little contact with oxygen, which is a dissolved component, and as a result, oxidation reactions are suppressed. In other words, the green tea beverage of the present invention makes it possible to preserve the flavor and color of green tea in a fresh state for a long period of time. Because it provides flavor and color, it can be easily enjoyed at any time without requiring any skill, and there are no used tea leaves.
本発明に使用する粘稠な液体には、食品の一種として常
用されてきた天然物質を選択する事が可能であり、安全
性が保証＋きるとともに、さらに健康増進への付加価値
を高める事が可能である。As the viscous liquid used in the present invention, it is possible to select natural substances that have been commonly used as a type of food, which not only guarantees safety but also increases added value for health promotion. It is possible.
（実施例）
次に本発明に関する香味保存緑茶飲料の実施例を説明す
る。(Example) Next, an example of a flavor-preserved green tea beverage according to the present invention will be described.
実施例１
水飴２ｋｇに麦芽抽出水０．２ｋｇを加えて攪拌し、こ
れに緑茶細粉０．２５ｋｇを添加し、液温を２５°Ｃに
保持して攪拌を続け、気泡発生の止むを見て反応を停止
し、密閉容器中に分注して保存した。Example 1 0.2 kg of malt extract water was added to 2 kg of starch syrup and stirred, and 0.25 kg of fine green tea powder was added thereto. The liquid temperature was maintained at 25°C and stirring was continued until the generation of bubbles stopped. The reaction was stopped, and the mixture was dispensed into a sealed container and stored.
この製品は濃緑色を呈し、顕微鏡下で１０μｍ以下の緑
茶細粉は殆ど認められないが、原料の緑茶細粉および反
応開始前の水飴混和細粉には１０μｍ前後のものが多数
存在することから、緑茶細粉は酵素により破壊され細胞
内容物が水飴中に溶出した事がわかる。This product has a dark green color, and almost no fine green tea powder with a size of 10 μm or less is observed under a microscope, but this is because there are many fine green tea powders with a diameter of around 10 μm in the raw material fine green tea powder and the fine powder mixed with starch syrup before the start of the reaction. It can be seen that the fine green tea powder was destroyed by the enzyme and the cell contents were eluted into the starch syrup.
この製品は、製造後三年を経ても、緑色を保持し香味も
玉露に近い、冷水あるいは温湯の何れにも溶解して、夏
冬を問わず緑茶の風味を楽しむ事ができる。緑茶煎出液
が変色・週番ともに迅速である事と比較すると、この製
品の色調・香味の長時間保持性の著しい効果が認められ
る。This product retains its green color even three years after its manufacture, and its flavor is similar to that of Gyokuro.It dissolves in either cold or hot water, allowing you to enjoy the flavor of green tea in both summer and winter. Compared to the rapid discoloration and aging of green tea decoction, this product's long-term retention of color and flavor is remarkable.
実施例２
蜂蜜１ｋｇに発芽大豆抽出水０．１ｋｇと葡萄糖０、３
ｋｇを加えて攪拌し、これに緑茶細粉０．１３聴を添加
し、液温２３℃に保持して攪拌を続け、気泡発生の止む
を見て反応を停止し、密閉容器中に分注して保存した。Example 2 1 kg of honey, 0.1 kg of germinated soybean extract water and 0.3 glucose
Add 0.13 kg of fine green tea powder to this, continue stirring while keeping the liquid temperature at 23°C, stop the reaction when the bubbles stop, and dispense into a sealed container. and saved it.
この製品は濃緑色を呈し、鏡検像は実施例１と同様であ
る。すなわち、緑茶の細粉は酵素分解により破壊され細
胞内容物が蜂蜜中に溶出した。緑茶の香味９色調も実施
例１と同様に保持されていた。This product exhibits a dark green color, and microscopic examination is similar to that of Example 1. That is, green tea fine powder was destroyed by enzymatic degradation and the cell contents were eluted into honey. The nine tones of green tea flavor were also maintained as in Example 1.
ハ０発明の効果
本発明の香味保存性緑茶飲料は、温湯か冷水を注ぐだけ
で即座に飲用できるため、簡便性を望む著者層も抵抗な
く飲用するだけでなく、幼児から老人に至るまでの広い
層を飲用対象として緑茶の大巾な消費拡大が計れる。Effects of the Invention The flavor preserving green tea beverage of the present invention can be drunk immediately by simply adding hot or cold water, so not only can the author's group who prefers convenience drink it without hesitation, but it can also be consumed by everyone from infants to the elderly. The consumption of green tea can be expected to expand significantly by targeting a wide range of people.
液体に溶解している緑茶を温湯か冷水により薄めて飲用
するから、熟練しなくても一定した香味と色調が得られ
る。Since green tea is dissolved in a liquid and diluted with hot or cold water, it is possible to obtain a consistent flavor and color tone even without skill.
緑茶を細粉として液体に加え、酵素分解により完全に液
体に溶は込ませであるから、緑茶の有効成分が無駄なく
活用されて国民の保健に貢献し、また茶殻が出ないため
これの始末が不要となる。Since green tea is added as a fine powder to the liquid and completely dissolved in the liquid through enzymatic decomposition, the active ingredients of green tea are utilized without wastage, contributing to the health of the people, and there is no waste tea leftover, which makes it easy to dispose of. becomes unnecessary.
液体中に溶解した緑茶の成分は、粘稠な液体により空気
から隔絶されて変質しないため、３年以上に亘り、緑茶
の香味と色調が保持される。The components of green tea dissolved in the liquid are isolated from the air by the viscous liquid and do not deteriorate, so the flavor and color of green tea are retained for more than three years.
等の特有の効果を奏するものである。It has the following unique effects.
Claims (1)
緑茶粉末を添加して緑茶細胞膜を破壊し、細胞内物質を
液体中に溶出させ、液体の還元性を利用して緑茶香味成
分の酸化による変質・分解を防止すると共に、液体の粘
稠性により空気との接触を遮断して酸化反応を阻止し、
これにより緑茶の香味を長期間保存して、用時簡便に飲
用に供し得ることを特徴とした香味保存性緑茶飲料。Fine green tea powder is added to a viscous liquid that has oxygen activity and reducing properties to destroy green tea cell membranes, elute intracellular substances into the liquid, and utilize the reducing properties of the liquid to extract green tea flavor components. In addition to preventing deterioration and decomposition due to oxidation, the viscosity of the liquid blocks contact with air and prevents oxidation reactions.
This preserves the flavor of green tea for a long period of time, thereby making it possible to easily drink it immediately after use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30886387A JPH01148151A (en) | 1987-12-07 | 1987-12-07 | Green tea drink preserving flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30886387A JPH01148151A (en) | 1987-12-07 | 1987-12-07 | Green tea drink preserving flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01148151A true JPH01148151A (en) | 1989-06-09 |
| JPH0251579B2 JPH0251579B2 (en) | 1990-11-07 |
Family
ID=17986167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30886387A Granted JPH01148151A (en) | 1987-12-07 | 1987-12-07 | Green tea drink preserving flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01148151A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5998652A (en) * | 1982-11-29 | 1984-06-07 | Rokusaburo Unno | Instant green tea |
| JPS60234547A (en) * | 1984-05-07 | 1985-11-21 | Unno Rokusaburou | Green tea drink |
-
1987
- 1987-12-07 JP JP30886387A patent/JPH01148151A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5998652A (en) * | 1982-11-29 | 1984-06-07 | Rokusaburo Unno | Instant green tea |
| JPS60234547A (en) * | 1984-05-07 | 1985-11-21 | Unno Rokusaburou | Green tea drink |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0251579B2 (en) | 1990-11-07 |
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