JP2001112449A - Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property - Google Patents
Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial propertyInfo
- Publication number
- JP2001112449A JP2001112449A JP24951399A JP24951399A JP2001112449A JP 2001112449 A JP2001112449 A JP 2001112449A JP 24951399 A JP24951399 A JP 24951399A JP 24951399 A JP24951399 A JP 24951399A JP 2001112449 A JP2001112449 A JP 2001112449A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- extracted
- mixed
- liquor
- seeds
- 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
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ハト麦の種子を主
成分とする混合茶から得られる抗菌性に優れた抽出茶液
およびそれに用いる混合茶に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an extracted tea liquor having excellent antibacterial properties, which is obtained from a mixed tea mainly comprising pigeon wheat seeds, and a mixed tea used therefor.
【０００２】[0002]
【従来の技術】近年、Ｏ−１５７等の病原菌による食中
毒が深刻な社会問題となり、その対応が急務となってい
る。病原菌を取り除くには、加熱による殺菌が効果的で
あるが、食品によっては、加熱できないものがある。加
熱以外の除菌手段として、抗菌性のある素材を用いるこ
とが挙げられる。そこで飲食物において抗菌性のある素
材を探すことが広く行われており、さまざまな天然化合
物に抗菌力を有することが発見されている。なかでも緑
茶にも抗菌力があることが判明し、着目されている。2. Description of the Related Art In recent years, food poisoning caused by pathogenic bacteria such as O-157 has become a serious social problem, and its response has become an urgent need. To remove pathogenic bacteria, sterilization by heating is effective, but some foods cannot be heated. As a disinfecting means other than heating, use of a material having antibacterial properties may be mentioned. Therefore, searching for antibacterial materials in foods and drinks has been widely performed, and it has been discovered that various natural compounds have antibacterial activity. Among them, green tea has also been found to have antibacterial activity, and has attracted attention.
【０００３】緑茶の抗菌力は、緑茶の可溶性成分である
カテキンに由来するものと考えられる。すなわち、苦み
成分でもあるカテキンが緑茶の茶葉から抽出されて、抗
菌力を発揮するものと考えられる。It is considered that the antibacterial activity of green tea is derived from catechin, which is a soluble component of green tea. That is, it is considered that catechin, which is also a bitter component, is extracted from the tea leaves of green tea and exerts antibacterial activity.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、緑茶の
抗菌力は充分なものとはいえず、緑茶の抗菌力をより高
めた製品が求められている。However, the antibacterial activity of green tea cannot be said to be sufficient, and there is a need for a product that further enhances the antibacterial activity of green tea.
【０００５】緑茶の抗菌力を向上させるには、抗菌性の
ある化学物質（抗菌剤）を配合すればよいが、消費者の
ニーズは天然の素材を好む傾向が強く、抗菌剤を配合し
た緑茶は、消費者のニーズに適合しないものである。[0005] To improve the antibacterial activity of green tea, a chemical substance having an antibacterial property (an antibacterial agent) may be blended. However, consumers' needs tend to prefer natural materials, and green tea containing an antibacterial agent is strongly desired. Do not meet the needs of consumers.
【０００６】従って、本発明が解決しようとする課題
は、天然にある素材を生かして、抗菌性に優れた抽出茶
液およびそのための混合茶を提供することにある。[0006] Accordingly, an object of the present invention is to provide an extracted tea liquor having excellent antibacterial properties and a mixed tea therefor by utilizing natural materials.
【０００７】[0007]
【課題を解決するための手段】上記課題を解決するため
研究を重ねた結果、ハト麦の種子、緑茶および柿の葉の
３成分を必須とする混合茶が、その相乗効果により緑茶
単独に比して抗菌力が向上することを見出し、本発明を
完成するに至った。As a result of repeated studies to solve the above-mentioned problems, mixed tea containing three components, i.e., pigeon seeds, green tea and persimmon leaves, is compared with green tea alone due to its synergistic effect. As a result, they found that the antibacterial activity was improved, and completed the present invention.
【０００８】すなわち、請求項１に記載した本発明は、
ハト麦の種子、緑茶および柿の葉を必須成分とする混合
茶の抽出液からなることを特徴とする抗菌性に優れた抽
出茶液に関するものである。That is, the present invention described in claim 1 provides:
The present invention relates to an extracted tea liquor having excellent antibacterial properties, comprising an extract of mixed tea containing pigeon wheat seeds, green tea and persimmon leaves as essential components.
【０００９】また、請求項２に記載した本発明は、混合
茶にさらに大麦、玄米、大豆、ハブ茶、烏龍茶、昆布、
ヨモギ、霊芝、クコ、クマザサ、椎茸、アマチャヅルお
よびミカンの皮から選ばれる少なくとも１種を配合した
ことを特徴とする請求項１に記載の抽出茶液に関するも
のである。Further, the present invention according to claim 2 further comprises a barley, brown rice, soybean, hub tea, oolong tea, kelp,
2. The extracted tea liquor according to claim 1, wherein at least one selected from mugwort, reishi, wolfberry, kumazasa, shiitake mushroom, pacifica and mandarin peel is blended.
【００１０】また、請求項３に記載した本発明は、ハト
麦の種子、緑茶および柿の葉を必須成分とする抗菌性に
優れた抽出茶液用混合茶に関するものである。[0010] The present invention described in claim 3 relates to a mixed tea for extracted tea liquor having excellent antibacterial properties comprising pigeon wheat seeds, green tea and persimmon leaves as essential components.
【００１１】また、請求項４に記載した本発明は、ハト
麦の種子、緑茶および柿の葉の３種の百分率における配
合割合が、緑茶１５〜３５重量％、柿の葉０．１〜１０
重量％および残余がハト麦の種子であることを特徴とす
る請求項３に記載された混合茶に関するものである。According to a fourth aspect of the present invention, the compounding ratio of the three kinds of the seeds of the oats, green tea and persimmon leaves is 15 to 35% by weight of green tea and 0.1 to 10% by weight of persimmon leaves.
4. The mixed tea according to claim 3, wherein the weight percentage and the balance are seeds of pigeon wheat.
【００１２】請求項５に記載した本発明は、混合茶にさ
らに大麦、玄米、大豆、ハブ茶、烏龍茶、昆布、ヨモ
ギ、霊芝、クコ、クマザサ、椎茸、アマチャヅルおよび
ミカンの皮から選ばれる少なくとも１種を配合したこと
を特徴とする請求項３または４に記載の混合茶に関する
ものである。[0012] The present invention described in claim 5 is that, in addition to the mixed tea, at least one selected from barley, brown rice, soybean, hub tea, oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake mushroom, seaweed and orange peel The mixed tea according to claim 3 or 4, wherein one kind is blended.
【００１３】請求項６に記載した本発明は、ハト麦の種
子、緑茶および柿の葉を水で抽出することを特徴とする
抗菌性に優れた抽出茶液の製造方法に関するものであ
る。[0013] The present invention described in claim 6 relates to a method for producing an extracted tea liquor having excellent antibacterial properties, which comprises extracting pigeon wheat seeds, green tea and persimmon leaves with water.
【００１４】請求項７に記載した本発明は、ハト麦の種
子、緑茶および柿の葉と、大麦、玄米、大豆、ハブ茶、
烏龍茶、昆布、ヨモギ、霊芝、クコ、クマザサ、椎茸、
アマチャヅルおよびミカンの皮から選ばれる少なくとも
１種を水で抽出することを特徴とする抗菌性に優れた抽
出茶液の製造方法に関するものである。The present invention as defined in claim 7 is characterized in that: oat barley seeds, green tea and persimmon leaves, barley, brown rice, soybean, hub tea,
Oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake mushroom,
The present invention relates to a method for producing an extracted tea liquor having excellent antibacterial properties, characterized in that at least one selected from amacha peal and orange peel is extracted with water.
【００１５】[0015]
【発明の実施の形態】本発明の抗菌性に優れた抽出茶液
は、ハト麦の種子、緑茶および柿の葉を必須成分とする
混合茶の抽出液からなることを特徴とするものである。
これらの３成分は併用されることにより相乗効果を発揮
し、抗菌力を向上させるものであり、混合茶の抽出茶液
の抗菌力は緑茶単独より優れている。BEST MODE FOR CARRYING OUT THE INVENTION The extracted tea liquor having excellent antibacterial properties according to the present invention is characterized by comprising an extract of mixed tea containing pigeon wheat seeds, green tea and persimmon leaves as essential components. .
When these three components are used in combination, they exhibit a synergistic effect and improve the antibacterial activity, and the antibacterial activity of the extracted tea liquor of the mixed tea is superior to that of green tea alone.
【００１６】本発明におけるハト麦の種子とは、イネ科
ジュズダマ属の１年生植物ハトムギ（学名：Coix lacry
ma-jobi L. var. ma-yuen (Roman)Stapf）の種子で、中
国から東南アジアの地域が原産地といわれている。The seeds of the oats in the present invention are cope lacry (scientific name: Coix lacry), an annual plant of the genus Juzudama (Poaceae).
Ma-jobi L. var. ma-yuen (Roman) Stapf) seed, originating from China and Southeast Asia.
【００１７】本発明における緑茶とは、ツバキ科チャ属
のチャ（学名：Thea sinensis L.）の葉である。The green tea in the present invention is the leaves of tea (scientific name: Thea sinensis L.) of the genus Camellia.
【００１８】本発明における柿の葉とは、カキノキ科カ
キ属（学名：Diospyros kaki Thunb.）の葉である。The persimmon leaf in the present invention is a leaf of the genus Persimmon (Diospyros kaki Thunb.).
【００１９】本発明の混合茶は、ハト麦の種子、緑茶お
よび柿の葉の３種の百分率における配合割合が、緑茶１
５〜３５重量％、柿の葉０．１〜１０重量％および残余
がハト麦の種子であることをが好ましい。３成分の配合
割合がこの範囲内であると、抗菌力の相乗効果がより発
揮される。In the mixed tea of the present invention, the mixing ratio of the three kinds, i.e., pigeon wheat seed, green tea and persimmon leaf, in green tea is 1%.
It is preferred that 5-35% by weight, persimmon leaves 0.1-10% by weight and the remainder are pigeon seeds. When the compounding ratio of the three components is within this range, a synergistic effect of the antibacterial power is more exhibited.
【００２０】本発明の混合茶を製造するには、各原料に
応じて焙煎処理を施す必要がある。In order to produce the mixed tea of the present invention, it is necessary to perform a roasting treatment according to each raw material.
【００２１】すなわち、ハト麦の種子は、２００〜２６
０℃で焙煎し、冷却後約７ｍｍ以下に割砕すればよい。That is, the seeds of pigeon wheat are 200 to 26
It may be roasted at 0 ° C., crushed to about 7 mm or less after cooling.
【００２２】また、緑茶は、原料の茶葉を１８０〜２２
０℃で焙煎すればよい。Green tea is obtained by mixing tea leaves of 180 to 22
What is necessary is just to roast at 0 degreeC.
【００２３】また、柿の葉は、１３０〜１６０℃で焙煎
すればよい。The persimmon leaves may be roasted at 130 to 160 ° C.
【００２４】本発明の混合茶は、ハト麦の種子を必須成
分としているため、香ばしさと風味に優れ、さらに緑茶
との相乗効果により飲み飽きることが少ない。Since the mixed tea of the present invention contains pigeon wheat seeds as an essential component, it is excellent in fragrance and flavor, and is less likely to be tired of drinking due to a synergistic effect with green tea.
【００２５】上記条件で焙煎した３種類の原料を、Ｖ型
ブレンダー等の混合機により、混合することにより混合
茶を製造することができる。なお、混合茶２〜１０ｇを
不織布の袋に充填し、ティーパックとしてもよい。A mixed tea can be produced by mixing the three types of raw materials roasted under the above conditions using a mixer such as a V-type blender. In addition, 2 to 10 g of the mixed tea may be filled in a nonwoven bag to form a tea pack.
【００２６】例えばＰＥＴボトルやアルミ缶、スチール
缶、紙パック等に充填するために本発明の抽出茶液を製
造するには、水を抽出溶媒とし、ハト麦の種子、緑茶、
および柿の葉を抽出すればよい。例えば、上記の混合茶
を、水に対して０．５〜１．５重量％加え、８０〜９０
℃の温度で８〜１５分間浸漬して抽出すればよい。な
お、焙煎したハト麦の種子、緑茶、柿の葉をそれぞれ別
に抽出した後、各抽出液を混合して抽出茶液としてもよ
い。本発明の抽出茶液は、ホットで飲んでも、冷やして
飲んでも、風味がよく、飲み飽きることが少ない。For example, to produce the extracted tea liquor of the present invention for filling PET bottles, aluminum cans, steel cans, paper packs and the like, water is used as an extraction solvent, and barley seeds, green tea,
And persimmon leaves may be extracted. For example, the above-mentioned mixed tea is added to water in an amount of 0.5 to 1.5% by weight,
What is necessary is just to immerse for 8 to 15 minutes at the temperature of ° C and to extract. The roasted pigeon seeds, green tea, and persimmon leaves may be separately extracted, and the extracted liquids may be mixed to obtain an extracted tea liquid. The extracted tea liquor of the present invention has a good flavor and is hardly tired of drinking hot or cold.
【００２７】本発明の抽出茶液は、消費者が上記混合茶
またはそのティーパックを家庭で抽出して調製してもよ
い。ティーパックにより抽出茶液を調製する場合は、沸
騰したお湯で３〜５分間煮出せばよい。The extracted tea liquor of the present invention may be prepared by a consumer extracting the mixed tea or a tea pack thereof at home. When preparing an extracted tea liquor with a tea pack, it may be boiled with boiling water for 3 to 5 minutes.
【００２８】本発明の抽出茶液をＰＥＴボトル等の容器
に充填した場合、開栓しても抽出茶液そのものが抗菌力
を有するため、コンタミにより汚染されても抽出茶液が
変質したり腐敗する可能性が少ない。When the extracted tea liquor of the present invention is filled into a container such as a PET bottle, the extracted tea liquor itself has an antibacterial activity even when opened, so that even if the extracted tea liquor is contaminated by contaminants, the extracted tea liquor may deteriorate or decay. Less likely to do.
【００２９】本発明の効果を阻害しない範囲で、本発明
の混合茶に常用される各種の副素材を配合することがで
きる。副素材は、混合茶当たり５０重量％以下となるよ
うに配合すればよい。そのような副素材としては、例え
ば、大麦、玄米、大豆、ハブ茶、烏龍茶、昆布、ヨモ
ギ、霊芝、クコ、クマザサ、椎茸、アマチャヅル、ミカ
ンの皮等を挙げることができる。大麦はイネ科オオムギ
属の２年生植物オオムギ（学名：Hordeum vulgare L.）
の種子、玄米とはイネ科イネ属のイネ（学名：Oryza sa
tiva L.）のもみ殻だけを取り除いたものであり、大豆
とはマメ科ダイズ属の大豆（学名：Glycine max(L.)Mer
r.）の種子であり、ハブ茶とはマメ科カワラケツメイの
エビスグサ（学名：Cassia obtusifolia L.）の種子で
あり、烏龍茶とはツバキ科チャ属の葉で半発酵のもので
あり、ヨモギとはキク科ヨモギ属の多年生植物ヨモギ
（学名：Artemisia princeps Pampan.）の葉であり、霊
芝とはサルノコシカケカ科マンネンタケ属のマンネンタ
ケ（学名：Ganoderma lucidum(Leyss. ex Fr.)Karst.）
の子実体であり、クコとはナス科クコ属のクコ（学名：
Lycium chinense Mill.）の葉であり、クマザサとはイ
ネ科ササ属のクマザサ（学名：Sasa veitchii (Carr.)R
ehd.）の葉であり、椎茸とはキシメジ科オツオウジ属の
シイタケ（学名：Lentinus edodes(Berk.)Sing）の子実
体であり、アマチャヅルとはウリ科アマチャヅル属のつ
る性多年生植物アマチャヅル（学名：Gynostemma penta
phyllum(Thunb.)Makino）の葉であり、ミカンの皮と
は、ミカン科ミカン属のウンシュウミカン（学名：Citr
us unshiu Marcov.）の外果皮である。これらの副素材
は、１３０〜２６０℃の間で適宜焙煎することが好まし
い。これらの副素材を本発明の３種混合茶に配合するこ
とにより、風味が増し、さらに抗菌性も向上する。As long as the effects of the present invention are not impaired, various auxiliary materials commonly used in the mixed tea of the present invention can be blended. The auxiliary material may be blended so as to be 50% by weight or less per mixed tea. Examples of such an auxiliary material include barley, brown rice, soybean, hub tea, oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake mushroom, amacha pea, mandarin peel, and the like. Barley is a barley, a biennial plant of the genus Barley (scientific name: Hordeum vulgare L.)
Seeds and brown rice are rice of the genus Poaceae (scientific name: Oryza sa
tiva L.) from which only the husks have been removed, and soybeans are soybeans of the legume soybean genus (scientific name: Glycine max (L.) Mer
r.), the hub tea is the seed of the edible grass of the leguminous cassava (scientific name: Cassia obtusifolia L.), the oolong tea is the leaf of the genus Camellia, and is semi-fermented. It is a leaf of a perennial plant Artemisia princeps Pampan. Of the genus Asteraceae (scientific name: Artemisia princeps Pampan.).
The wolfberry is a wolfberry of the genus Solanaceae (scientific name:
Lycium chinense Mill.), And Kumazasa is the name of Sasa veitchii (Carr.)
ehd.), Shiitake mushroom is the fruit body of Shiitake mushroom (Lentinus edodes (Berk.) Sing) of the genus Aphididae (Science: Lentinus edodes (Berk.) Sing). Gynostemma penta
phyllum (Thunb.) Makino) leaves, and mandarin peel is a mandarin orange belonging to the citrus family, Citrus citrus (scientific name: Citr
us unshiu Marcov.). It is preferable that these auxiliary materials are appropriately roasted at 130 to 260 ° C. By blending these sub-materials with the mixed tea of the present invention, the flavor is increased and the antibacterial property is also improved.
【００３０】[0030]
【実施例】実施例１，２、比較例１〜４ ハト麦の種子を２００〜２６０℃で焙煎し、冷却後割砕
した。緑茶の茶葉は１８０〜２２０℃で焙煎した。柿の
葉は１３０〜１６０℃で焙煎した。その他の副素材は、
適宜焙煎したものを用いた。EXAMPLES Examples 1 and 2 and Comparative Examples 1 to 4 Seeds of oats were roasted at 200 to 260 ° C., cooled and then broken. Green tea leaves were roasted at 180-220 ° C. Persimmon leaves were roasted at 130-160 ° C. Other secondary materials are
What was roasted suitably was used.
【００３１】焙煎処理を行った各原料を表１の配合割合
で混合した。すなわち、ハト麦の種子、緑茶および柿の
葉からなる混合茶を実施例１とし、さらにその他の副素
材を加えた混合茶を実施例２とした。また、ハト麦の種
子単独を比較例１、緑茶単独を比較例２、柿の葉単独を
比較例３、副素材のみの混合茶を比較例４とした。The raw materials subjected to the roasting treatment were mixed in the mixing ratio shown in Table 1. That is, Example 1 was a mixed tea comprising pigeon wheat seeds, green tea and persimmon leaves, and Example 2 was a mixed tea to which other auxiliary materials were added. Further, the seeds of pigeon wheat alone were designated as Comparative Example 1, the green tea alone was designated as Comparative Example 2, the persimmon leaf alone was designated as Comparative Example 3, and the mixed tea containing only the sub-material was designated as Comparative Example 4.
【００３２】[0032]
【表１】 [Table 1]
【００３３】得られた混合茶または単独茶を、９０℃の
熱水１０００ｍｌにて１２分間煮出して抽出液を調製し
た。The obtained mixed tea or single tea was boiled with 1000 ml of hot water at 90 ° C. for 12 minutes to prepare an extract.
【００３４】各抽出茶液に、濃度調整をした黄色ブドウ
球菌液を添加し、その菌濃度変化を測定した。なお、菌
濃度変化の測定は、以下の方法に従って行った。 （菌濃度測定方法）抽出茶液３０ｍｌと濃度調整をした
黄色ブドウ球菌液０．２ｍｌを三角フラスコに取り、均
一になるように混合し、試料菌液を調製した。試料菌液
を孵卵器で３７℃に保って保存した。混合直後、３，
６，２４時間経過時に各０．１ｍｌサンプリングし、普
通寒天培地に滴下して、コンラージ棒で培地全面に塗沫
し、３７℃で４８時間培養した後、菌数（コロニー数）
を測定した。菌数の変化を表２に示す。To each extracted tea liquor, a Staphylococcus aureus liquor whose concentration was adjusted was added, and the change in the bacterial concentration was measured. The measurement of the change in bacterial concentration was performed according to the following method. (Method of Measuring Bacterial Concentration) 30 ml of the extracted tea liquor and 0.2 ml of the adjusted Staphylococcus aureus liquid were placed in an Erlenmeyer flask and mixed so as to be uniform to prepare a sample germ liquid. The sample bacterial solution was kept at 37 ° C. in an incubator. Immediately after mixing,
After 6 and 24 hours, 0.1 ml of each sample was taken, dropped on a normal agar medium, spread over the entire surface of the medium with a conical rod, and cultured at 37 ° C. for 48 hours.
Was measured. Table 2 shows the change in the number of bacteria.
【００３５】[0035]
【表２】 [Table 2]
【００３６】表２の２４時間経過後の菌数の結果から明
らかなように、実施例１および実施例２のハト麦の種
子、緑茶および柿の葉を含む混合茶の抽出茶液は優れた
抗菌力を有していた。ハト麦の種子、緑茶、柿の葉の各
成分単独の抽出液（比較例１〜３）と比較して、本発明
の抽出茶液は、各成分単独の抽出液より抗菌力に優れて
いることが分かる。ハト麦の種子、緑茶、柿の葉の各成
分単独の抽出液のうち最も抗菌力の高かったのは、緑茶
（比較例２）であったが、本発明の抽出茶液（実施例
１、２）は、さらに高い抗菌力を有していた。特に、ハ
ト麦の種子、緑茶および柿の葉にさらに、大麦等の副素
材を配合した混合茶の抽出茶液（実施例２）の抗菌力
は、３成分混合の抽出茶液（実施例１）の抗菌力より優
れていた。また、副素材のみの抽出茶液（比較例４）
は、その抗菌力が極めて低いことが分かった。従って、
本発明のハト麦の種子、緑茶および柿の葉の３成分の相
乗効果により、抗菌力に優れた抽出茶液が得られること
が分かる。As is clear from the results of the number of bacteria after 24 hours in Table 2, the extracted tea liquor of the mixed tea containing the seeds of the oats, green tea and persimmon leaves of Examples 1 and 2 was excellent. It had antibacterial activity. Compared with the extract of each component of the oat seeds, green tea, and persimmon leaves (Comparative Examples 1 to 3), the extracted tea liquor of the present invention is more excellent in antibacterial activity than the extract of each component alone. You can see that. Green tea (Comparative Example 2) had the highest antibacterial activity among the extracts of the individual components of the oat seeds, green tea, and persimmon leaves, but the extracted tea liquor of the present invention (Example 1, 2) had an even higher antibacterial activity. In particular, the antibacterial activity of the extracted tea liquor of the mixed tea (Example 2) in which sub-materials such as barley were further blended with the seeds of pigeon barley, green tea, and persimmon leaves was evaluated as the extracted tea liquor of the three-component mixture ) Was better than the antibacterial activity. In addition, the extracted tea liquor of only the sub-material (Comparative Example 4)
Found that its antibacterial activity was extremely low. Therefore,
It can be seen that the synergistic effect of the three components of the pigeon barley seed, green tea and persimmon leaf of the present invention provides an extracted tea liquor having excellent antibacterial activity.
【００３７】[0037]
【発明の効果】本発明の混合茶の抽出茶液は、ハト麦の
種子、緑茶および柿の葉の３成分の相乗効果により、緑
茶単独よりも優れた抗菌力を有する。The extracted tea liquor of the mixed tea of the present invention has an antibacterial activity superior to that of green tea alone due to the synergistic effect of the three components of the seeds of pigeon wheat, green tea and persimmon leaves.
【００３８】本発明の混合茶の抽出茶液は優れた抗菌力
を有するので、開栓したＰＥＴボトル等の容器や家庭で
抽出して抽出茶液を冷蔵庫に保存する場合において、細
菌が繁殖しにくいので、変質する可能性が低く、風味を
長期間保持できる。Since the extracted tea liquor of the mixed tea of the present invention has an excellent antibacterial activity, bacteria may proliferate when the extracted tea liquor is extracted in a container such as an opened PET bottle or stored at home and stored in a refrigerator. Since it is difficult, the possibility of deterioration is low and the flavor can be maintained for a long time.
【００３９】本発明の混合茶はハト麦の種子および緑茶
を含むため、風味および香りに優れ、飲みやすくまた飲
み飽きることが少ない。Since the mixed tea of the present invention contains barley seeds and green tea, it is excellent in flavor and aroma, easy to drink and less satiating.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 常木 明 静岡県静岡市国吉田２丁目５番10号 株式 会社シャンソン化粧品内 Ｆターム(参考） 4B017 LC10 LE09 LE10 LG02 LG08 LG09 LG10 LG14 LG15 LG16 LG17 LG18 LG19 LP01 LP04 LP15 4B027 FB01 FB10 FB30 FC05 FE06 FE08 FE09 FK08 FK11 FK12 FK13 FK15 FK16 FP72 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Akira Tsuneki 2-5-1-10 Kuniyoshida, Shizuoka City, Shizuoka Pref. Inside the Chanson Cosmetics Co., Ltd. F-term (reference) 4B017 LC10 LE09 LE10 LG02 LG08 LG09 LG10 LG14 LG15 LG16 LG17 LG18 LG19 LP01 LP04 LP15 4B027 FB01 FB10 FB30 FC05 FE06 FE08 FE09 FK08 FK11 FK12 FK13 FK15 FK16 FP72
Claims (7)
成分とする混合茶の抽出液からなることを特徴とする抗
菌性に優れた抽出茶液。1. An extracted tea liquor having excellent antibacterial properties, comprising an extract of a mixed tea containing pigeon wheat seeds, green tea and persimmon leaves as essential components.
ハブ茶、烏龍茶、昆布、ヨモギ、霊芝、クコ、クマザ
サ、椎茸、アマチャヅルおよびミカンの皮から選ばれる
少なくとも１種を配合したことを特徴とする請求項１に
記載の抽出茶液。2. The mixed tea further comprises barley, brown rice, soybean,
2. The extracted tea liquor according to claim 1, wherein at least one selected from hub tea, oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake mushroom, pacific peach and mandarin peel is blended.
成分とする抗菌性に優れた抽出茶液用混合茶。3. A mixed tea for an extracted tea liquor having an excellent antibacterial property, comprising pigeon wheat seeds, green tea and persimmon leaves as essential components.
の百分率における配合割合が、緑茶１５〜３５重量％、
柿の葉０．１〜１０重量％および残余がハト麦の種子で
あることを特徴とする請求項３に記載された混合茶。4. The compounding ratio in three percentages of pigeon wheat seed, green tea and persimmon leaf is 15 to 35% by weight of green tea,
4. The mixed tea according to claim 3, wherein the persimmon leaves are 0.1 to 10% by weight and the balance is pigeon seeds.
ハブ茶、烏龍茶、昆布、ヨモギ、霊芝、クコ、クマザ
サ、椎茸、アマチャヅルおよびミカンの皮から選ばれる
少なくとも１種を配合したことを特徴とする請求項３ま
たは４に記載の混合茶。5. The mixed tea further comprises barley, brown rice, soybean,
The mixed tea according to claim 3 or 4, wherein at least one selected from hub tea, oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake mushroom, pacific peach and mandarin peel is blended.
抽出することを特徴とする抗菌性に優れた抽出茶液の製
造方法。6. A method for producing an extracted tea liquor having excellent antibacterial properties, comprising extracting seeds of barley, green tea and persimmon leaves with water.
麦、玄米、大豆、ハブ茶、烏龍茶、昆布、ヨモギ、霊
芝、クコ、クマザサ、椎茸、アマチャヅルおよびミカン
の皮から選ばれる少なくとも１種を水で抽出することを
特徴とする抗菌性に優れた抽出茶液の製造方法。7. Barley, brown rice, soybean, hub tea, oolong tea, kelp, mugwort, reishi, wolfberry, kumazasa, shiitake, shiitake mushroom, and mandarin peel, and a barley seed, green tea and persimmon leaf A method for producing an extracted tea liquor having excellent antibacterial properties, wherein one kind is extracted with water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24951399A JP2001112449A (en) | 1999-08-06 | 1999-09-03 | Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22454599 | 1999-08-06 | ||
| JP11-224545 | 1999-08-06 | ||
| JP24951399A JP2001112449A (en) | 1999-08-06 | 1999-09-03 | Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001112449A true JP2001112449A (en) | 2001-04-24 |
Family
ID=26526118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24951399A Pending JP2001112449A (en) | 1999-08-06 | 1999-09-03 | Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001112449A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005170830A (en) * | 2003-12-10 | 2005-06-30 | Asahi Soft Drinks Co Ltd | Melanogenesis inhibiting composition |
| JP2008237066A (en) * | 2007-03-26 | 2008-10-09 | Suntory Ltd | Packaged mixed tea beverage |
| KR20110016217A (en) * | 2009-08-11 | 2011-02-17 | (주)아모레퍼시픽 | Composition for skin promotion containing polysaccharide |
| JP2011087527A (en) * | 2009-10-23 | 2011-05-06 | Kao Corp | Packaged beverage |
-
1999
- 1999-09-03 JP JP24951399A patent/JP2001112449A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005170830A (en) * | 2003-12-10 | 2005-06-30 | Asahi Soft Drinks Co Ltd | Melanogenesis inhibiting composition |
| JP2008237066A (en) * | 2007-03-26 | 2008-10-09 | Suntory Ltd | Packaged mixed tea beverage |
| WO2008123214A1 (en) * | 2007-03-26 | 2008-10-16 | Suntory Holdings Limited | Blended tea beverage packed in container |
| KR20110016217A (en) * | 2009-08-11 | 2011-02-17 | (주)아모레퍼시픽 | Composition for skin promotion containing polysaccharide |
| KR101647689B1 (en) * | 2009-08-11 | 2016-08-16 | (주)아모레퍼시픽 | Composition for skin promotion containing polysaccharide |
| JP2011087527A (en) * | 2009-10-23 | 2011-05-06 | Kao Corp | Packaged beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TW200522873A (en) | Tea green leaf powder, applications thereof, and method for preparing processed products therefrom | |
| WO2005032275A1 (en) | Antioxidant of bamboo leaves and its use | |
| TW200904338A (en) | Blended tea beverage packed in container | |
| CN109730064A (en) | A kind of plant-derived compound preservative composition of food-grade | |
| JP5216629B2 (en) | Container drink | |
| JP6029546B2 (en) | Beverage | |
| CN103564364B (en) | Preparation method of malus micromalus makino powder | |
| KR101871247B1 (en) | Functional grain syrup containing prunus mume extract and preparing method thereof | |
| KR20200081010A (en) | Production method of functional dripbag coffee containing buckwheat | |
| JP2010510813A (en) | Can kimchi with improved storage and functionality | |
| CN101980614A (en) | Method of producing fermented tea drink rich in theaflavins | |
| JP2001112449A (en) | Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property | |
| KR20160007839A (en) | Jelly storable for along period in normal temperature and manufacturing method thereof | |
| KR100213828B1 (en) | Tea | |
| KR20000006978A (en) | Composition of tea mixed green tea, oat and herbs. | |
| KR20050079074A (en) | A mixing tea composition with green tea | |
| JP3398145B2 (en) | Method for producing low acid beverage containing antifungal agent effective against drug resistant fungus | |
| KR20100013565A (en) | Manufacture method of corbicula fluminea broth containing the extract of green tea | |
| KR20160126782A (en) | manufacturing method of fermented soybeans reducing stink | |
| Uzodinma et al. | Effect of Processing Methods on Nutritional, Phytochemical and Sensory Properties of Powdered Herbal Tea from Bushbuck Leaf (Gongronema latifolium). | |
| KR20200089947A (en) | A Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid | |
| Onyeneke | Quality Evaluation of Different Branded Tea Sold in Nigeria | |
| KR102328540B1 (en) | manufacturing method of powder green tea | |
| CN115886235B (en) | Method for maintaining flavor of vegetable juice-soy sauce composite seasoning stored and transported at normal temperature | |
| JP2014128194A (en) | Method for producing blend tea beverage |