JPH01312965A - Soybean-containing toasted green tea - Google Patents

Soybean-containing toasted green tea

Info

Publication number
JPH01312965A
JPH01312965A JP14505288A JP14505288A JPH01312965A JP H01312965 A JPH01312965 A JP H01312965A JP 14505288 A JP14505288 A JP 14505288A JP 14505288 A JP14505288 A JP 14505288A JP H01312965 A JPH01312965 A JP H01312965A
Authority
JP
Japan
Prior art keywords
green tea
aroma
toasted
soybeans
flavor
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
Application number
JP14505288A
Other languages
Japanese (ja)
Inventor
Toshiko Miyazaki
宮崎　年子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP14505288A priority Critical patent/JPH01312965A/en
Publication of JPH01312965A publication Critical patent/JPH01312965A/en
Pending legal-status Critical Current

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  • Tea And Coffee (AREA)

Abstract

PURPOSE:To obtain toasted green tea, improved in aromaticity and capable of sustaining flavor by mixing the toasted green tea with parched soybeans. CONSTITUTION:A toasted green tea prepared by mixing parched soybeans therein. The above-mentioned toasted green tea is capable of producing aroma even from the epidermis of the parched soybeans by contact with hot water, sufficiently mixing the aroma with original flavor of the toasted green tea and proving deep flavor. In the case of the soybeans, the epidermises are hard and percolating and diffusing of the aroma are slowly carried out. Thereby, the flavor sustains even in the second and third decoctions. Nutriments are also percolated in addition to the aroma. As a result, the objective green tea having the essential aroma of the toasted green tea mixed with that from the parched soybeans to provide a mellow aroma with body and sustaining the emission of the aroma is obtained.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、大豆入りの焙じ茶に関するものである。[Detailed description of the invention] [Industrial application field] The present invention relates to roasted tea containing soybeans.

〔従来の技術〕[Conventional technology]

焙じ茶は、番茶や川柳を強火で焙じたもので、加熱によ
る褐変によって、独特の非気を生じ、広く親しまれてい
る。Hojicha is made by roasting bancha or senryu over high heat, and the browning caused by heating produces a unique, non-chilling effect, making it widely popular.

〔発明が解決しようとする課ａ〕[Problem a that the invention attempts to solve]

焙じ茶は主としてタンニンによる味と香りを楽しむもの
であるが、二煎、三煎となると色だけで香味がなくなっ
てしまう。Hojicha is mainly enjoyed for its taste and aroma due to the tannins, but when it is roasted for a second or third time, the flavor becomes only color and loses its flavor.

そこで本発明は、従来の焙じ茶よりも香ばしく、しかも
香味が長持ちする大豆入り焙じ茶を提供することを目的
とする。Therefore, an object of the present invention is to provide soybean-containing roasted tea that is more fragrant than conventional roasted tea and has a longer-lasting flavor.

（課題を解決するための手段〕 本発明は、煎った大豆を混入したことを特徴とする大豆
入り焙じ茶である。(Means for Solving the Problems) The present invention is a soybean-containing roasted tea characterized by containing roasted soybeans.

〔作　　用〕[For production]

熱湯に接することにより煎った大豆の表皮からも芳香が
生じ、それが焙じ茶本来の香りとうまくミックスし、よ
りまろやかで、深みのある香味が得られる。また、大豆
の場合表皮が固く、非気の浸出、放散が徐々に行われる
ので、二煎、三煎においても香味が持続する。また、非
気だけでなく、栄養成分の浸出も期待できる。When exposed to boiling water, the outer skin of the roasted soybeans emits a fragrance, which mixes well with the original aroma of roasted tea, resulting in a mellower, deeper flavor. In addition, in the case of soybeans, the epidermis is hard, and non-chip leaching and dissipation occur gradually, so the flavor persists even after the second or third roast. In addition to non-Qi, it can also be expected to exude nutritional components.

〔実施例〕〔Example〕

本発明に係る焙じ茶は、常法により製造した焙じ茶に、
適量の煎った大豆を混ぜて作る。その混合比は、例えば
焙じ茶１００ｇに対して煎った大豆５０〜６０ｇが適当
である。大豆は、表皮が若干褐変する程度に煎ればよい
。湯は熱湯で差支えない。The roasted tea according to the present invention includes roasted tea produced by a conventional method,
It is made by mixing an appropriate amount of roasted soybeans. The appropriate mixing ratio is, for example, 50 to 60 g of roasted soybeans to 100 g of roasted green tea. Soybeans should be roasted until the outer skin turns slightly brown. There is no problem with boiling water.

〔発明の効果〕〔Effect of the invention〕

本発明は上述した通りであって、焙じ茶本来の非気と煎
った大豆からの非気とが混ざりあって、まろやかでこく
のある非気となり、しかも非気の発散が持続する茶が得
られる効果がある。The present invention is as described above, and the non-chip inherent in roasted tea is mixed with the non-chip from roasted soybeans, resulting in a tea that is mellow and rich, and in which the non-chip continues to emanate. effective.

Claims (1)

【特許請求の範囲】[Claims] （１）煎った大豆を混入したことを特徴とする大豆入り
焙じ茶。(1) Roasted tea containing soybeans, which is characterized by containing roasted soybeans.
JP14505288A 1988-06-13 1988-06-13 Soybean-containing toasted green tea Pending JPH01312965A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14505288A JPH01312965A (en) 1988-06-13 1988-06-13 Soybean-containing toasted green tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14505288A JPH01312965A (en) 1988-06-13 1988-06-13 Soybean-containing toasted green tea

Publications (1)

Publication Number Publication Date
JPH01312965A true JPH01312965A (en) 1989-12-18

Family

ID=15376270

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14505288A Pending JPH01312965A (en) 1988-06-13 1988-06-13 Soybean-containing toasted green tea

Country Status (1)

Country Link
JP (1) JPH01312965A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6261565B1 (en) 1996-03-13 2001-07-17 Archer Daniels Midland Company Method of preparing and using isoflavones
US6391310B1 (en) 1996-03-13 2002-05-21 Archer Daniels Midland Company Method of preparing and using isoflavones for the treatment of neurological symptoms

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4888297A (en) * 1972-03-06 1973-11-19

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4888297A (en) * 1972-03-06 1973-11-19

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6261565B1 (en) 1996-03-13 2001-07-17 Archer Daniels Midland Company Method of preparing and using isoflavones
US6391308B1 (en) 1996-03-13 2002-05-21 Archer Daniels Midland Company Method of preparing and using isoflavones for the treatment of blood related illnesses
US6391310B1 (en) 1996-03-13 2002-05-21 Archer Daniels Midland Company Method of preparing and using isoflavones for the treatment of neurological symptoms
US6391309B1 (en) 1996-03-13 2002-05-21 Archer Daniesl Midland Company Method of preparing and using isoflavones for the treatment of female symptoms
US6395279B1 (en) 1996-03-13 2002-05-28 Archer Daniels Midland Company Method of preparing and using isoflavones for the treatment of cancer
US6509381B2 (en) 1996-03-13 2003-01-21 Archer Daniels Midland Company Method of preparing and using compositions extracted from vegetable matter for the treatment of neurological conditions
US6518319B1 (en) 1996-03-13 2003-02-11 Archer Daniels Midland Company Method of preparing and using compositions extracted from vegetable matter for the treatment of female symptoms
US6900240B2 (en) 1996-03-13 2005-05-31 Archer-Daniels-Midland Company Method of preparing and using compositions extracted from vegetable matter for the treatment of cancer

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