JPH08112083A - Tea made from leaf of zizyphus jujuba mill. var. inermis rehd. and beverage - Google Patents

Tea made from leaf of zizyphus jujuba mill. var. inermis rehd. and beverage

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Publication number
JPH08112083A
JPH08112083A JP7047871A JP4787195A JPH08112083A JP H08112083 A JPH08112083 A JP H08112083A JP 7047871 A JP7047871 A JP 7047871A JP 4787195 A JP4787195 A JP 4787195A JP H08112083 A JPH08112083 A JP H08112083A
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JP
Japan
Prior art keywords
tea
leaf
rehd
inermis
var
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
Application number
JP7047871A
Other languages
Japanese (ja)
Other versions
JP2704248B2 (en
Inventor
Jun Murayama
準 村山
Kazuya Otsuji
一也 大辻
Susumu Yamazawa
進 山澤
Hiroyuki Yoshida
博幸 吉田
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.)
Kao Corp
Original Assignee
Kao Corp
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Filing date
Publication date
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Priority to JP7047871A priority Critical patent/JP2704248B2/en
Publication of JPH08112083A publication Critical patent/JPH08112083A/en
Application granted granted Critical
Publication of JP2704248B2 publication Critical patent/JP2704248B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)

Abstract

PURPOSE: To obtain new readily drinkable tea, made from a leaf of Zizyphus jujuba Mill. var. inermis Rehd., capable of manifesting suppressing effects on sugar absorption, having a refreshing feeling and providing an extract thereof useful as an ingredient, etc., of a soft drink by heat-treating the raw or dried leaf of Zizyphus jujuba Mill. var. inermis Rehd. CONSTITUTION: This new tea made from a leaf of Zizyphus jujuba Mill. var. inermis Rehd. is obtained by pulverizing the raw or dried leaf of the Zizyphus jujuba Mill. var. inermis Rehd., then, as desired, heating the pulverized leaf with steam at 100 deg.C for 1hr, subsequently heat-treating the resultant leaf at >=120 deg.C temperature for 1-30min and carrying out the roasting. Thereby, the resultant tea is remarkably lowered in bitterness or astringency, sharply reduced in anesthetic actions on taste buds, eliminated from a grassy smell, readily drinkable and capable of manifesting the fragrance, has a refreshing feeling and suppressing effects on sugar absorption and provides its extract suitable as an ingredient, etc., of a soft drink.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、なつめの葉を用いた新
規な糖吸収抑制作用を示す茶、およびその茶からの抽出
物を用いる飲料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel tea which uses sugarcane leaves and exhibits a novel sugar absorption inhibitory effect, and a beverage using an extract from the tea.

【０００２】[0002]

【従来の技術】従来より健胃、強壮、利尿などの生理効
果の高い茶として、ギムネマシルベスタの乾燥葉を焙煎
したのち、粉末化した茶が知られている。しかしなが
ら、ギムネマシルベスタから得られる茶は苦みや渋みが
強く、また強い甘味抑制効果を示し、常時飲用するには
適さないとされている。このため、ギムネマシルベスタ
茶の優れた生理効果を生かす目的で、ギムネマシルベス
タ粉末と抹茶とを混合した茶なども提案されている（特
開昭６３−２６９９５０号公報）。さらに近年、ギムネ
マシルベスタの葉から抽出されるギムネマ酸となつめ葉
抽出物にブドウ糖吸収抑制効果が認められたとの報告が
ある（米子医誌 J YonagoMed Ass 37, 142-154, 1986
）。2. Description of the Related Art Conventionally, as tea having a high physiological effect such as stomach, tonicity and diuresis, there is known tea which is obtained by roasting dried leaves of Gymnema sylvestre and then powdered. However, the tea obtained from Gymnema sylvestre has strong bitterness and astringency, has a strong sweetness suppressing effect, and is not suitable for constant drinking. Therefore, for the purpose of taking advantage of the excellent physiological effects of Gymnema sylvestre tea, tea and the like in which Gymnema sylvestre powder and green tea are mixed have been proposed (Japanese Patent Laid-Open No. 63-269950). More recently, it has been reported that Gymnema acid extracted from the leaves of Gymnema sylvestre and the extract of jujuba leaves have an inhibitory effect on glucose absorption (Yonago Med Ass 37, 142-154, 1986).
).

【０００３】一方なつめの葉は、漢方ではその葉を煎じ
て服用すると、小児の発熱、嘔吐の治療に有効であり、
煎じたものを皮膚に塗ることにより「あせも」の治療に
有効であるとされている。また、他の成分と混合した散
剤として嘔吐の治療に有効であることが知られている。
ただし、なつめの葉自体は、苦味や渋味が強く、茶など
のような常時飲用する飲料としての用途については知ら
れていない。On the other hand, the jujube leaf is effective for treating fever and vomiting in children when the leaf is decocted and taken in Chinese medicine.
It is said that applying the decoction to the skin is effective for the treatment of "Asemo". It is also known to be effective in treating vomiting as a powder mixed with other ingredients.
However, the jujube leaf itself has a strong bitterness and astringency, and its use as an always drinkable beverage such as tea is not known.

【０００４】[0004]

【発明が解決しようとする課題】本発明は、糖吸収抑制
効果を示し、かつ清涼感があって飲みやすい新規な茶お
よびその茶の抽出物を利用する飲料を提供することを目
的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a novel tea which exhibits a sugar absorption suppressing effect, has a refreshing feeling and is easy to drink, and a drink using the tea extract.

【０００５】本発明者は、糖吸収抑制効果を示し、かつ
清涼感があって飲みやすく常用可能な茶を得るために研
究を行なった。すなわち、これまでに得られている知見
に基づいて、まずギムネマシルベスタの葉から常用可能
な茶を得るために、そのままの乾燥葉と焙煎処理を行な
った乾燥葉とについて、その茶としての飲みやすさ、飲
んだ後の清涼感、そしてギムネマシルベスタの抽出物特
有の味蕾の麻痺作用の変化などを調べた。その結果、ギ
ムネマシルベスタの葉については、焙煎処理を行なうこ
とによって若干の変化はあるが、基本的にその苦味や渋
味は殆ど改善されず、医薬作用を期待して飲む場合は別
として、他の補助成分を併用しない限りとても常時飲用
できるとはならないとの結論を得た。The present inventor has conducted research to obtain tea which exhibits a sugar absorption suppressing effect, has a refreshing feeling, is easy to drink, and can be used regularly. That is, based on the knowledge obtained so far, first, in order to obtain tea that can be used from Gymnema sylvestre leaves, dry leaves as they are and roasted dry leaves The ease, refreshing sensation after drinking, and changes in the paralyzing action of the taste buds peculiar to Gymnema sylvestre extract were investigated. As a result, with respect to the leaves of Gymnema sylvestre, there are some changes due to the roasting treatment, but basically the bitterness and astringency are hardly improved, and except when drinking in expectation of a medicinal action, It was concluded that it cannot be taken at all times unless combined with other supplements.

【０００６】なつめの葉についても通常の乾燥葉の粉末
は、同様に苦味や渋味が強く、また味蕾の麻痺作用を示
し、やはり特に医薬作用を期待する場合は別として、他
の補助成分を併用しない限りとても常時飲用できるとは
ならないことが分った。しかしながら、更に研究を続け
ると、意外にもなつめの葉については、それを焙煎する
ことによって、苦味や渋味が顕著に弱くなり、また味蕾
の麻痺作用についても大幅な軽減が達成できること、そ
して更に焙煎処理の後であっても、優れた糖吸収抑制効
果を示すことを見い出し、本発明に到達した。[0006] As for the jujube leaves, the powder of normal dry leaves also has a strong bitterness and astringency, and also exhibits the paralyzing action of taste buds. It turns out that it can not be drunk all the time unless combined. However, when further research is conducted, surprisingly, about the jujube leaf, roasting the jujube leaves the bitterness and astringency significantly remarkably weakened, and the paralysis effect of the taste buds can be significantly reduced, and Furthermore, they have found that they exhibit an excellent effect of suppressing sugar absorption even after roasting treatment, and arrived at the present invention.

【０００７】[0007]

【課題を解決するための手段】本発明は、生のもしくは
乾燥したなつめの葉を加熱処理してなるなつめ葉茶にあ
る。この、なつめの葉の加熱処理は、なつめの葉を一旦
蒸した後行なうのが、香味の高い茶とするのに好適であ
る。本発明はまた、上記の生のもしくは乾燥したなつめ
の葉を加熱処理して得たなつめ葉茶からの抽出物を含有
する飲料にもある。The present invention resides in a jujube leaf tea prepared by heat-treating raw or dried jujube leaves. This heat treatment of jujuba leaves is preferably performed after steaming jujuba leaves once in order to obtain tea with high flavor. The present invention also resides in a beverage containing an extract from jujube leaf tea obtained by heat-treating the above-mentioned raw or dried jujube leaf.

【０００８】次に本発明を詳しく説明する。本発明に従
ってなつめの葉から常用可能な茶を得るためには、火力
を利用して焙煎を行なう必要があるが、その原料は、生
のなつめの葉、あるいは通常の茶の製造と同様に、なつ
めの葉を一旦乾燥したものであってもよい。後者の場合
の乾燥は、主として葉に含まれる水分を除くためであっ
て、通常は約８０℃から約１００℃の温度で３０分間か
ら２時間程度実施される。生のあるいは乾燥したなつめ
の葉は、そのまま焙煎等の加熱処理にかけてもよいが、
得られるなつめの葉茶の呈味性や飲みやすさを更に向上
させるためには、加熱処理を行なう前に、なつめの葉
（生もしくは乾燥物）をもんだ後、蒸す操作にかけるこ
とが望ましい。この蒸す操作は、なつめの葉（生もしく
は乾燥物）を高温（約８０℃から約１００℃）の水蒸気
中に１分間から４時間（好ましくは３０分間から２時
間）置く処理である。これらの蒸す処理および焙煎処理
などの加熱処理は、通常の茶の処理に用いられる装置を
利用して実施することができ、通常は約１２０度以上の
温度で１分間〜１時間程度実施する。Next, the present invention will be described in detail. In order to obtain tea that can be used from jujuba leaves according to the present invention, it is necessary to carry out roasting using heat power, and its raw material is raw jujube leaves, or similar to the production of ordinary tea. Alternatively, the leaves of jujube may be dried once. Drying in the latter case is mainly to remove water contained in leaves, and is usually carried out at a temperature of about 80 ° C. to about 100 ° C. for about 30 minutes to 2 hours. Raw or dried jujube leaves may be directly subjected to heat treatment such as roasting,
In order to further improve the taste and drinkability of the obtained jujube leaf tea, it is desirable to steam the jujube leaf (raw or dried product) before heating it, and then to steam it. . This steaming operation is a treatment in which jujube leaves (raw or dried) are placed in high temperature (about 80 ° C. to about 100 ° C.) steam for 1 minute to 4 hours (preferably 30 minutes to 2 hours). The heating treatment such as steaming treatment and roasting treatment can be carried out by using an apparatus used for usual tea treatment, and is usually carried out at a temperature of about 120 ° C. or higher for about 1 minute to 1 hour. .

【０００９】なつめの葉に対して上記のような処理（加
熱処理、あるいは蒸す処理と加熱処理の組合せ）を加え
ることによって、なつめの葉の青臭さの生臭さが消え、
香ばしさが現われ、また前記のように茶として、その抽
出液（いわゆる、通常の飲料としての茶）を飲用した場
合、苦味や渋味が低減し、優れた清涼感が現われる。そ
して、このように加熱処理して得られるなつめ葉の茶の
抽出液（飲料）の風味や清涼感は、近年、清涼感の強さ
が好感を持たれて広く飲用されるようになったウーロン
茶に匹敵するか、あるいはそれ以上である。一方、加熱
処理を施したにもかかわらず、期待された糖吸収抑制作
用が顕著に現われることも確認された。By adding the above-mentioned treatment (heat treatment or a combination of steaming treatment and heat treatment) to the leaves of the jujube, the bluish odor of the jujube leaves disappears.
The fragrance appears, and when the extract (the so-called tea as a normal beverage) is used as tea as described above, bitterness and astringency are reduced, and an excellent refreshing feeling appears. In addition, the flavor and refreshing sensation of the extract (beverage) of jujube leaf tea obtained by heat treatment in this way has recently become popular because of its strong refreshing sensation. Equal to or more than. On the other hand, it was also confirmed that the expected sugar absorption inhibitory effect appears remarkably despite the heat treatment.

【００１０】本発明の加熱処理したなつめの葉茶は、通
常の茶と同様に単独で、水、温湯もしくは熱湯で処理し
て飲用することができる。所望により、他の各種の茶
（緑茶、紅茶、ウーロン茶など）と混合したのち、同様
に水、温湯もしくは熱湯で処理して飲用することができ
る。また、各種の他の飲料と併用することもできる。The heat-treated jujube leaf tea of the present invention can be treated alone with water, hot water or hot water and drunk in the same manner as ordinary tea. If desired, it can be mixed with other various teas (green tea, black tea, oolong tea, etc.) and then similarly treated with water, hot water or hot water for drinking. It can also be used in combination with various other beverages.

【００１１】[0011]

【実施例】【Example】

［実施例１］なつめの葉１００ｇを一旦８０℃で３０分
間乾燥させて粉砕した後、１００℃の水蒸気で１時間蒸
し、次いでガスの火力を利用して３分間焙煎を行なっ
て、本発明に従うなつめ葉茶を得た。上記の加熱処理に
よって得られたなつめの葉茶と、乾燥させて粉砕させた
だけのなつめの葉粉砕物とをそれぞれ３．５ｇ採り、こ
れに１００℃の熱湯を１８０ｇ加え、３分間置いたのち
得られた抽出液（茶）を、１２人のパネルに飲用しても
らい、その風味を、青臭さ、生臭さ、そして香ばしさに
ついての評価を得た。その結果を、図１に示す。本発明
に従う加熱処理によって得られたなつめ葉茶の飲料調製
用の茶としての特性が、未処理のものに比較して大きく
向上していることがわかる。[Example 1] 100 g of jujuba leaves were once dried at 80 ° C for 30 minutes and pulverized, then steamed with steam at 100 ° C for 1 hour, and then roasted for 3 minutes by utilizing the heat of gas to obtain the present invention. Got the Natsume leaf tea according to. 3.5 g each of the jujube leaf tea obtained by the above heat treatment and the juvenile jujube leaf powder just dried and crushed were added to each, and 180 g of boiling water at 100 ° C. was added thereto and left for 3 minutes. The obtained extract (brown) was drunk by a panel of 12 people, and the flavor was evaluated for blue odor, fishy odor, and fragrance. The result is shown in FIG. It can be seen that the characteristics of the jujube leaf tea obtained by the heat treatment according to the present invention as tea for beverage preparation are greatly improved as compared with the untreated tea.

【００１２】［実施例２］なつめの葉１００ｇを一旦８
０℃で３０分間乾燥させて粉砕した後、次いでガスの火
力を利用して３分間焙煎を行なって、本発明に従うなつ
め葉茶を得た。上記の加熱処理によって得られたなつめ
の葉茶と、乾燥させて粉砕させただけのなつめの葉粉砕
物とをそれぞれ３．５ｇ採り、これに１００℃の熱湯を
１８０ｇ加え、３分間置いたのち得られた抽出液（茶）
を、１２人のパネルに飲用してもらい、その風味を、青
臭さ、生臭さ、そして香ばしさについての評価を得た。
その結果を、図２に示す。本発明に従う加熱処理によっ
て得られたなつめ葉茶の飲料調製用の茶としての特性
が、未処理のものに比較して明らかに向上していること
がわかる。[Embodiment 2] Once 100 g of jujube leaves was 8 times
After drying at 0 ° C. for 30 minutes and pulverizing, then roasting was performed for 3 minutes by using the heat of gas to obtain a jujube leaf tea according to the present invention. 3.5 g each of the jujube leaf tea obtained by the above heat treatment and the juvenile jujube leaf powder just dried and crushed were added to each, and 180 g of boiling water at 100 ° C. was added thereto and left for 3 minutes. Obtained extract (brown)
Was given to a panel of 12 people, and the flavor was evaluated for blue odor, fishy odor, and fragrance.
The result is shown in FIG. It can be seen that the properties of the jujube leaf tea obtained by the heat treatment according to the present invention as tea for beverage preparation are clearly improved as compared with the untreated tea.

【００１３】［実施例３］なつめの葉１００ｇを一旦８
０℃で３０分間乾燥させて粉砕した後、ガスの火力を利
用して３分間焙煎を行なって、なつめ葉茶を得た。同様
にして、ギムネマシルベスタの葉１００ｇを一旦８０℃
で３０分間乾燥させて粉砕した後、ガスの火力を利用し
て３分間焙煎を行なって、ギムネマ茶を得た。上記の加
熱処理によって得られたなつめ葉茶とギムネマ茶とをそ
れぞれ３．５ｇ採り、これに１００℃の熱湯を１８０ｇ
加え、３分間置いたのち得られた抽出液（茶）を、１２
人のパネルに飲用してもらい、その風味を、青臭さ、生
臭さ、苦味、渋味そして香ばしさについての評価を得
た。その結果を、図３に示す。本発明に従う加熱処理に
よって得られたなつめの葉茶の飲料調製用の茶としての
特性が、ギムネマ茶に比べて明らかに向上していること
がわかる。[Embodiment 3] Once 100 g of the leaves of jujube are used for 8 times.
After drying at 0 ° C. for 30 minutes and crushing, roasting was performed for 3 minutes by utilizing the heat of gas to obtain jujube leaf tea. Similarly, 100 g of Gymnema sylvestre leaves were once heated to 80 ° C.
After being dried for 30 minutes and pulverized, it was roasted for 3 minutes using the heat of gas to obtain Gymnema tea. 3.5 g of each of the jujube leaf tea and Gymnema tea obtained by the above heat treatment are taken, and 180 g of boiling water at 100 ° C.
Add the resulting extract (brown) for 3 minutes, and add 12
A panel of humans took it and the flavor was evaluated for blue odor, fishy odor, bitterness, astringency and fragrance. The result is shown in FIG. It can be seen that the characteristics of the jujube leaf tea obtained by the heat treatment according to the present invention as tea for beverage preparation are clearly improved as compared with Gymnema tea.

【００１４】［実施例４］実施例１で調製したなつめの
葉茶を用いて、甘味負荷後のなつめ葉茶の作用効果を下
記の方法によって調べた。２４人のパネルに３４ｇ／１
００ｇの蔗糖水溶液を飲ませた後、水（市販のミネラル
水）、またはウーロン茶（市販品）を飲ませ、これらの
飲料となつめ葉茶（抽出物の飲料）を飲んだ際の後味
（甘味の残留感）、およびさっぱり感の違いについて一
対比較法により比較評価した。その結果を図４と図５と
に示す。図４と図５の結果から、なつめ葉茶は、水およ
びウーロン茶のいずれに対しても、甘いものを食べたの
ち、口の中をさっぱりさせる効果があることが分る。[Example 4] Using the jujube leaf tea prepared in Example 1, the action and effect of jujube leaf tea after the loading of sweetness was examined by the following method. 34g / 1 for a panel of 24 people
After drinking 00 g of sucrose aqueous solution, water (commercial mineral water) or oolong tea (commercial product), and the aftertaste (sweetness of sweetness) of these beverages and jujube leaf tea (beverage of extract) The residual feeling) and the refreshing feeling were compared and evaluated by the paired comparison method. The results are shown in FIGS. 4 and 5. From the results of FIG. 4 and FIG. 5, it is clear that jujube leaf tea has an effect of refreshing the mouth after eating a sweet one for both water and oolong tea.

【００１５】［実施例５］被検者を空腹状態とし、７５
ｇ／２２５ｍＬのぶどう糖水溶液を経口投与し、経時的
に血中のグルコース濃度及びインシュリン濃度を測定し
た。時間を置いて、同一被検者に同一条件にて、予め実
施例１で得た本発明のなつめ葉茶濃縮乾燥物を３グラム
飲用させたのち、同様にして７５ｇ／２２５ｍＬのぶど
う糖水溶液を経口投与し、同様にして経時的に血中のグ
ルコース濃度及びインシュリン濃度を測定した。[Embodiment 5] A subject is hungry, and 75
Oral administration of an aqueous glucose solution of g / 225 mL was carried out, and the glucose concentration and insulin concentration in blood were measured over time. After giving a lapse of time, under the same conditions, the same subject was allowed to drink 3 g of the concentrated dried green tea leaves of the present invention obtained in Example 1 in advance, and then 75 g / 225 mL of an aqueous glucose solution was orally administered in the same manner. After administration, blood glucose concentration and insulin concentration were measured over time in the same manner.

【００１６】その測定結果を図６（グルコース濃度）と
図７（インシュリン濃度）にそれぞれ示す。図６の結果
から、本発明のなつめ葉茶は、ぶどう糖の腸菅からの急
激な吸収を抑制することが分かる。また、図７の結果か
ら血中のインシュリン濃度が低下していることが分る。
このことから、なつめ葉茶を飲むことにより、糖分を摂
取しても血中へのインシュリンの急激かつ大幅な放出が
避けられ、このため糖分の体内の脂肪組織への蓄積が避
けられやすいことがわかる。従って、本発明のなつめ葉
茶は、肥満防止に有効であると考えられる。The measurement results are shown in FIG. 6 (glucose concentration) and FIG. 7 (insulin concentration), respectively. From the results of FIG. 6, it can be seen that the jujube tea of the present invention suppresses the rapid absorption of glucose from the intestinal tract. Moreover, it can be seen from the results in FIG. 7 that the insulin concentration in blood is lowered.
From this, it is possible to avoid rapid and large release of insulin into the blood by ingesting the jujube leaf tea even if the sugar is ingested, and thus it is easy to avoid the accumulation of sugar in the adipose tissue of the body. Recognize. Therefore, the jujuba leaf tea of the present invention is considered to be effective in preventing obesity.

【００１７】[0017]

【発明の効果】本発明の加熱処理によって得たなつめ葉
茶は、優れた糖吸収抑制効果を示し、かつ清涼感があっ
て飲みやすい新規な茶として利用できる。また、その茶
の抽出物は、缶や瓶などに詰めて清涼飲料水として利用
することもできる。INDUSTRIAL APPLICABILITY The jujube leaf tea obtained by the heat treatment of the present invention has an excellent effect of suppressing sugar absorption and can be used as a novel tea which has a refreshing feeling and is easy to drink. The tea extract can also be packed in cans, bottles, etc. and used as soft drinks.

【図面の簡単な説明】[Brief description of drawings]

【図１】実施例１で調製した本発明の蒸したのちに加熱
処理したなつめ葉茶と未処理のなつめの葉の粉砕物との
飲料としての特性の差異を調べた結果を示す評価グラフ
である。FIG. 1 is an evaluation graph showing the results of examining the difference in the characteristics of a beverage between the steamed and heat-treated jujube leaf tea of the present invention prepared in Example 1 and the untreated jujube leaf ground product as a beverage. is there.

【図２】実施例２で調製した本発明の加熱処理のみを行
なったなつめ葉茶と未処理のなつめの葉の粉砕物との飲
料としての特性の差異を調べた結果を示す評価グラフで
ある。FIG. 2 is an evaluation graph showing the results of investigating the difference in the characteristics as a beverage between the jujuba leaf tea prepared in Example 2 which was subjected only to the heat treatment of the present invention and the untreated jujube leaf ground product. .

【図３】実施例３で調製した本発明の加熱処理したなつ
め葉茶とギムネマ茶（加熱処理物）との飲料としての特
性の差異を調べた結果を示す評価グラフである。FIG. 3 is an evaluation graph showing the results of examining the difference in beverage characteristics between the heat-treated jujube leaf tea of the present invention prepared in Example 3 and Gymnema tea (heat-treated product).

【図４】実施例４で行なった本発明の加熱処理したなつ
め葉茶と水との甘味後処理作用の結果を示す結果を示す
評価グラフである。FIG. 4 is an evaluation graph showing the results of the sweetening post-treatment effect of the heat-treated jujube leaf tea of the present invention and water performed in Example 4.

【図５】実施例４で行なった本発明の加熱処理したなつ
め葉茶とウーロン茶との甘味後処理作用の結果を示す評
価グラフである。FIG. 5 is an evaluation graph showing the results of the sweetening post-treatment effect of the heat-treated jujube leaf tea and the oolong tea of the present invention performed in Example 4.

【図６】実施例５で行なった本発明の加熱処理したなつ
め葉茶の飲用による血中へのインシュリン分泌の影響を
調べた結果を示す評価グラフである。FIG. 6 is an evaluation graph showing the results of examining the effect of insulin secretion into blood by drinking the heat-treated jujube leaf tea of the present invention performed in Example 5.

【図７】実施例５で行なった本発明の加熱処理したなつ
め葉茶の飲用による糖吸収抑制作用の発現を調べた結果
を示す評価グラフである。FIG. 7 is an evaluation graph showing the results of examining the expression of a sugar absorption inhibitory effect by drinking of the heat-treated jujube leaf tea of the present invention performed in Example 5.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 生のもしくは乾燥したなつめの葉を加熱
処理してなるなつめ葉茶。1. A jujube leaf tea obtained by heat-treating raw or dried jujube leaves. 【請求項２】 生のもしくは乾燥したなつめの葉を一旦
蒸したのち加熱処理してなる請求項１に記載のなつめ葉
茶。2. The jujube tea according to claim 1, wherein raw or dried jujuba leaves are steamed and then heat-treated. 【請求項３】 加熱処理を１２０℃以上の温度で１〜３
０分間行なう請求項１もしくは２に記載のなつめ葉茶。3. Heat treatment at a temperature of 120 ° C. or higher for 1 to 3
The jujube leaf tea according to claim 1 or 2, which is performed for 0 minutes. 【請求項４】 請求項１乃至３のいずれかに記載のなつ
め葉茶からの抽出物を含有する飲料。4. A beverage containing the extract from the jujuba leaf tea according to claim 1.
JP7047871A 1994-08-26 1995-02-13 Jujube leaf tea and beverage Expired - Lifetime JP2704248B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7047871A JP2704248B2 (en) 1994-08-26 1995-02-13 Jujube leaf tea and beverage

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP6-225725 1994-08-26
JP22572594 1994-08-26
JP7047871A JP2704248B2 (en) 1994-08-26 1995-02-13 Jujube leaf tea and beverage

Publications (2)

Publication Number Publication Date
JPH08112083A true JPH08112083A (en) 1996-05-07
JP2704248B2 JP2704248B2 (en) 1998-01-26

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ID=26388078

Family Applications (1)

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Country Status (1)

Country Link
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103444947A (en) * 2012-06-04 2013-12-18 弓正田 Healthcare tea containing leaves, buds, flowers and fruits of red jujube, and preparation method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101744069A (en) * 2010-01-29 2010-06-23 青岛万里江茶业有限公司 Compound wild jujube tea

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103444947A (en) * 2012-06-04 2013-12-18 弓正田 Healthcare tea containing leaves, buds, flowers and fruits of red jujube, and preparation method thereof

Also Published As

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