JPH0423972A - Powdered green tea substitute by green leaf of panax ginseng and use thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a matcha substitute using Panax ginseng leaf green and a method for using the same.

``Conventional technology'' Since ancient times, Panax ginseng, a member of the Araliaceae family, has been used as a tonic and sedative because it contains abundant medicinal ingredients such as saponins and minerals. Panax ginseng was primarily used for its roots, but because of its dense fibrous structure, it was difficult to make tea whose ingredients could be easily leached out simply by pouring boiling water over it. For this purpose, the components extracted by labor and time are pulverized by freeze-drying or spray-drying, or the components are leached and concentrated onto carrot grains and adsorbed (Japanese Patent Publication No. 31039/1983).

On the other hand, it has been revealed that the main components of Panax ginseng are abundantly contained in the leaves (chlorophyll) rather than the roots, as described below.

Saponin Protein Fiber Fat Ash 12.
80 16.31 10.30 3,98
8.83 root 9.80 12.13 9
．． 22 2.39 7.09 Units: Weight % Furthermore, it was found that the above leaf green contains the following saponin components and flavone components that are not present in the roots.
+)20-0-β-glucopyranosyl-
20-5 prtopanaxatriol content 0.4% by weight Ginsenoside F, (Ginsenos
ide-Fz)3.2O-di-0-β-gluco
pyranosyl-20-(20)prtopana
xatriol content 0.2% by weight Ginsenoside F s (Ginsenoside-F3) 20-0-
arabinoglucosyl-20(S)-pr
otopanaxatriol content 0.2% by weight
The medicinal efficacy of these three components is currently not clear, but since their chemical structures belong to the medicinal efficacy series of ginsenoids Rg + and Re, it is presumed that they have the same medicinal efficacy as ginsenoids Rg + and Re.

Flavone component Panasenoside (Panasenoside) and others,
Kaempferol and Trifolin are present, and these components are said to have antioxidant effects, blood vessel strengthening effects, and protective effects against capillary bleeding (osmotic bleeding).

Therefore, focusing on the above-mentioned active ingredients, ginseng leaf green tea (crushed leaves) was developed.

``Problem to be solved by the invention'' However, when boiling water is poured into ginseng leaf green tea, which is rich in the above-mentioned active ingredients, and stirred to extract the above-mentioned active ingredients, the resulting product has a beautiful foamy appearance similar to that of matcha, which is considered a high-grade tea. It was far from green and had a light brown color, the aroma was that of a so-called decoction, and it had a lot of bitterness and astringency, making it difficult to drink. For this reason, sugar, honey, whiskey, etc. were mixed in to make it a little less difficult to drink.

Therefore, the present inventor conducted research in order to make this carrot-based product easier to drink, improve its nutritional effects, and bring the flavor closer to that of green tea, and as a result, the present invention was achieved.

That is, the purpose of the present invention is to be able to drink tea without any resistance, enjoy the color and flavor of matcha, which is a typical green tea, and enjoy the medicinal and nutritious effects of Panax ginseng leaves and the like. An object of the present invention is to provide a matcha substitute using green ginseng leaves that can be used as a matcha substitute, and a method for using the same.

"Means for Solving the Problems" In order to achieve the above object, the present invention provides: (1) A matcha substitute using Panax ginseng, the main ingredients of which are 20-30% by weight of Panax ginseng leaf green powder and 75-65% by weight of spinach powder. (2) Panax ginseng according to item 1, wherein 5 to 15% by weight of powder of one or more green and yellow vegetables such as carrot, pumpkin pulp, garland chrysanthemum, mugwort, corn, onion bulb, potato bulb, etc. is used as an accessory material. A matcha substitute using green leaf green; (3) A method for using a matcha substitute, which involves injecting boiling water into the matcha substitute using green ginseng green tea described in item 1.

``Effect'' Add an appropriate amount of the above matcha substitute to the user's preference (5~10g for half a cup of regular hot water), and put the matcha into a teacup at a temperature of 80~
Pour hot water at about 90 degrees Celsius, stir it as if you were brewing matcha, and drink. If you do this, it will have a dark green color similar to matcha, it will foam like matcha, and you will enjoy the flavor and texture (slightly sticky and powdery sensation), and it will be very similar to the feeling of drinking matcha itself. It is. In addition, after drinking, the medicinal and nutritious effects of Panax ginseng leaf green powder and spinach powder are exerted. Note that the components that exhibit such effects are not thermally decomposed because they have not undergone a heating process.

"Example" Example 1 Panax carrot leaf green powder 20% by weight Spinach powder 75% by weight Carrot powder
5% by weight Each of the above ingredients is dried to a moisture content of 2 to 5% by weight and crushed into fine particles.Put 5 to 10g of the matcha substitute mixed with these ingredients into a teacup and heat to a temperature of 80 to 90%.
When I poured half a cup of 0℃ boiling water and stirred it with a playful smile,
It had a dark green color and bubbles with a diameter of about 2 mm were formed on about half of the free surface. This mixed solution was subjected to a sensory test by five testers, and the average values are shown in the following table. For comparison purposes, matcha made using the same procedure as above (
Tea name: Kinrin, produced in Uji), and each name of this matcha is 5.
It was used as an infusion point.

Table Sensory test results (5 points for each item) Example 2 Panax carrot leaf green powder 30% by weight Spinach powder 65% by weight Pumpkin pulp powder
5% by weight This example was tested in the same manner as in the Examples, and the results were almost the same as those in the table above. others,
20-30% by weight of panax carrot leaf green powder, 75-65% by weight of spinach powder, and 5% powder of green and yellow vegetables such as garland chrysanthemum, mugwort, corn, onion bulb, potato bulb, etc.
Similar results were obtained with a mixture of about % by weight.

Each of the above-mentioned powders can be obtained by a conventional method, for example, by rapidly drying the raw material at a low temperature of about -40 to -35°C using a microwave vacuum dryer, and pulverizing it into fine particles. Furthermore, each of the above powders may be made into highly water-soluble granules by a conventional method.

As mentioned above, it is possible to combine various powders depending on the purpose, and since this matcha substitute is difficult to deteriorate, it can be packaged in a tea bag and stored in a dry atmosphere for a long period of time, and it can be used in various combinations. It is also possible to mix matcha substitutes in large quantities and store them as raw materials for drinks or semi-finished products.

By the way, matcha niotane ginseng leaf green powder = l: 2-2
When I poured boiling water at 90°C into the mixture at a weight ratio of 1:1 and tried it, the result was a greenish-brown color, and the aroma and flavor were dominated by green ginseng leaves, i.e., ginseng green tea. Close to that, the drinkability was also poor, and no matcha-like flavor could be obtained.

Note that the present invention is not limited to the above embodiments,
Modifications can be made as necessary without changing the gist.

The ingredients of the spinach powder used in the above test are shown below for reference. This component analysis is based on “Hygiene Testing Methods/Comments (19)
(1983).

Spinach powder (in 100g) Water 1. 9g Protein 34.3g Fat 3.7g Carbohydrate 47.4g Ash 12. 7g Energy 284kcal Calcium 700mg Iron 27. 2 mg Carotene 28.3 mg Vitamin B+ 0.84 mg Vitamin B2 0.83 mg Total vitamin C 2.70 mg "Effects" According to the matcha substitute according to the present invention, the following effects can be obtained.

(1) can be drunk with almost no resistance, and while enjoying the matcha-like color, luster, and flavor, one can enjoy the medicinal and nutritional effects of Panax ginseng leaf green powder, spinach powder, and the like. In addition, since the flavor of matcha matches the tastes of the elderly, it can also contribute to promoting health in an aging society.

(2) By using the leaves of ginseng instead of the roots, the medicinal efficacy per unit weight can be improved and production can be facilitated.

(3) Since it is difficult to change in quality, it can be stored in large quantities for a long period of time if it is blended to a predetermined weight ratio.

(4) Compared to matcha, it can be produced in extremely low order and in large quantities.

Claims (3)

[Claims] (1) A matcha substitute using Panax ginseng, whose main ingredients are 20 to 30% by weight of green ginseng powder and 75 to 65% by weight of spinach powder. (2) Panax ginseng leaves according to claim 1, wherein 5 to 15% by weight of powder of one or more green and yellow vegetables such as carrot, pumpkin pulp, garland chrysanthemum, mugwort, corn, onion bulb, potato bulb, etc. is used as an accessory material. Green tea substitute. (3) A method for using a matcha substitute, which comprises injecting boiling water into the matcha substitute made from Panax ginseng leaf green according to claim 1.