JP3405501B2 - Beverage extraction composition and extracted beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a beverage extraction composition and extracted beverage, the beverage extraction composition taste from the object is small beverage extraction workpiece can be obtained mellow extraction beverages, and taste is relates to the excellent extraction beverages to mellow and health promotion.

[0002]

2. Description of the Related Art Extracted beverages are widely enjoyed around the world as luxury items. Many methods have been devised for tasting this extracted beverage deliciously since ancient times, and various extracted beverages such as green tea, bancha, matcha tea, coffee, black tea, and oolong tea are loved. Consumption of these extracted beverages is increasing year by year, but along with this, the consumption of processed beverage extraction products such as tea leaves and coffee beans also increases year by year, and the burden of processing used beverage extraction processed products also increases. ing.

On the other hand, the demand for delicious beverages has been increasing, and in order to meet this demand, means such as adding seasonings and the like to normally extracted beverages are adopted. However, when a seasoning is added, the flavors of the seasoning and the extracted beverage do not become sufficiently compatible, and it is very difficult to obtain a mellow taste. Further, since green tea contains a large amount of vitamins, an increasing number of people are drinking green tea to improve their health. However, minerals have flowed out from the teas that have been conventionally drunk during the manufacturing process, and they have not been sufficient as health drinks.

[0004]

The problem to be solved by the present invention is to provide a beverage extraction composition capable of obtaining a brewed beverage with a mellow taste from a few processed products for beverage extraction, and a mellow taste and excellent health promotion. It is to provide an extraction beverages.

[0005]

Means for Solving the Problems The inventors of the present invention diligently studied the taste of extracted beverages and found that the addition of a small amount of minerals to the extracted beverages makes the extracted beverages mellow. In addition, when the inventors diligently studied an extraction method capable of reducing the used beverage extraction composition, a large amount of a small amount of a beverage extraction composition by adding a small amount of charcoal to the beverage extraction composition. It was found that it was possible to obtain the extracted beverage of (1) and the mineral content in the extracted beverage also increased. After further research, tea (Thea
sinensis L) carbonized carbide (thea sinensis L
It was also found that when the beverage extracted from the processed product of L) was brought into contact with the beverage, a mellow and refreshing extracted beverage was obtained. The problem solving means based on the above experimental knowledge, that is, the present invention will be described below. The invention according to claim 1 is a composition for beverage extraction in which a carbonized product of a plant and a processed plant product capable of extracting a drink are mixed , and the plant and the drink to be carbonized.
Plant der extractable processed by Ru plant is homologous or similar
A beverage extraction composition characterized by that. Claim 2
The described invention is the composition for extracting beverage according to claim 1, wherein the charcoal-based material of the plant is charcoal obtained by uniformly carbonizing wood at a temperature of 450 ° C. or higher. The invention according to claim 3 is the composition for extracting beverage according to claim 1, wherein the charcoal-based material of the plant is white charcoal. Claim 4
The described invention is a plant that is carbonized and a beverage that can be extracted.
The plant to be treated is a broadleaf tree.
Alternatively, it is the composition for beverage extraction according to item 2. Claim 5
The invention of the invention is extracted from a processed plant and is charcoal of the plant.
Extracted drink with added minerals eluted from the compound
Food, which is carbonized and the beverage and the beverage are processed to be extractable.
Characterized in that the plant to be treated is a plant of the same genus or the same species.
It is an extracted beverage. The invention according to claim 6 is carbonized.
Plants and beverages The plants that are processed to be extractable are tea (Thea
sinensis L) according to claim 5, characterized in that
It is an extracted beverage. The above problems are solved by providing these inventions.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. One of the reasons for using the carbonized material of the plant in the invention according to claim 1 is that a suitable extracted beverage can be obtained with a small composition for extracting beverages, but the plant used in the present invention The charcoal-based material is not particularly limited, and any of charcoal, black charcoal, and white charcoal can be preferably used, and the portion to be carbonized is not particularly limited, and wood, fruit, leaf,
Carbides at any location such as the root can be preferably used. However, the use of activated carbon is excluded for the reason described below. Further, when the charcoal is obtained by uniformly carbonizing wood at a temperature of 450 ° C. or higher, it is possible to extract a suitable extracted beverage with less composition for extracting beverage, and when white charcoal is used, even less composition for extracting beverage. It is preferable because the extracted beverage can be extracted with. The most preferred charcoal is bincho charcoal (white charcoal of Ubamegashi), and it has been found that the use of bincho charcoal provides a suitable extracted beverage even when the amount of the beverage extraction composition is reduced by about 30%. Specifically, when comparing the green tea obtained by extracting from a mixture of 20 g of the processed product for extracting green tea and 0.2 g of Bincho charcoal with the green tea obtained by extracting from 30 g of the processed product for extracting green tea, it was found that the taste was strong. The color was almost the same. The reason why a suitable extracted beverage can be extracted from a composition for extracting beverage containing less charcoal is not fully understood, but the inventors consider as follows. That is, it is well known that near-infrared rays are emitted from charcoal, but this near-infrared rays activates the movement of water molecules by miniaturizing clusters of water molecules, and as a result, from the composition for beverage extraction. The inventors believe that extraction of the components is facilitated.
In addition, a large amount of air bubbles are emitted from charcoal during beverage extraction, and we believe that these air bubbles may accelerate the beverage extraction rate. In addition, a large amount of minerals are present in the extracted beverage extracted from the beverage extracting composition of the present invention. The reason for this is that carbonization of the plant makes it easier for the minerals in the plant to be eluted, and the carbonized material of the plant elutes the mineral in the extracted beverage. For example, phosphorus exists mainly in the form of nucleic acid in the plant body, but since this nucleic acid is insoluble in water, phosphorus is not eluted even if the plant body is immersed in water as it is. However, when this plant is carbonized, the nucleic acid is thermally decomposed in phosphorus, so that it becomes phosphoric acid and becomes water-soluble, and when this carbonized product is immersed in water, phosphoric acid is eluted into the water. Similarly, other minerals are also easily dissolved in water. It is considered that the above-mentioned actions function in a complex manner to obtain a suitable extracted beverage from a small amount of the processed product for extraction.

For the above reasons, the extracted beverage extracted from the beverage extracting composition of the present invention contains a large amount of minerals, but the minerals have a mellow taste and an excellent refreshing feeling due to the minerals. Becomes Further, since the mineral content eluted from charcoal is a component necessary for the human body, the extracted beverage extracted from the beverage extraction composition becomes a beverage excellent in health promotion. However, when activated carbon is used as the charcoal of plants, most of the minerals have already been removed from the activated carbon, and the taste-improving effect and health-promoting effect of the minerals cannot be expected. Instead, the activated carbon has an umami component (such as theanine). May be adsorbed. Therefore, the use of activated carbon is not preferred.

In the invention described in claim 1 , it is said that the carbonized material of the plant and the plant processed to be extractable from the beverage belong to the same genus or the same species. The reason for this is that it has been found that the charcoal of the plant makes the extracted beverage, which is extracted from processed products of the same type of plant, particularly delicious. The inventors consider the reason for this as follows. That is, during the manufacturing process of the composition for beverage extraction, the mineral content is lost from the plant body and the balance of the mineral content content is disturbed, but the extracted beverage is supplemented with minerals eluted from the carbonized substances of the plant of the same species or the same genus. As a result, the balance of the mineral content in the extracted beverage is restored to its original state, so that the extracted beverage becomes delicious. It should be noted that this effect is remarkable when the charcoal of the plant and the plant processed to be able to extract the beverage are broad-leaved trees, and particularly when the broad-leaved tree is tea (Thea sinensis L). Incidentally, tea (Thea sinensis L) as a processed plant product that can be extracted from beverages used when using charcoal, such as non-fermented tea such as sencha, bancha, matcha, half-fermented tea such as oolong tea, and black tea All of which can extract fermented tea or the like are preferably used. In addition, the present invention provides a rooibos tea extract processed product and rooibos (Aspalathus linear
The composition for extraction in which the charcoal of s) is mixed, the processed product for the extraction of persimmon leaf tea, and the composition for extraction in which the charcoal of persimmon (Diospyros) is mixed are also included.

In the present invention, it is more preferable that the form of the charcoal of the plant is powdery or granular in terms of the taste improving effect, but in consideration of the convenience of use, the charcoal of the plant is used in the form of lumps. However, the shape is not particularly limited, and a shape that is easy to use can be arbitrarily selected. For example, when the particle size is about 1 to 3 mm, it is easy to mix with the beverage extraction composition, convenient for extraction of the extracted beverage, and can be suitably used. Further, powder or granules obtained by crushing the above charcoal may be enclosed in a bag made of a water-permeable film or filter paper, or the crushed material of plant charcoal may be further carried on the filter paper or the like. The thing is also preferable.

It is more preferable that the carbonized material of the plant used in the present invention is washed, boiled, sterilized and dried. Washing and boiling removes the wood vinegar and wood tar contained in the charcoal of the plant, and thus eliminates the risk that the extracted beverage has an unpleasant taste due to the wood vinegar and wood tar. Furthermore, when the carbonized material of the plant is sterilized and dried, the risk of food poisoning due to the use of the carbonized material of the plant is eliminated, which is more preferable. When the carbonized material of the plant is used in the form of lumps, the sterilization method is preferably boiling sterilization or steam sterilization. The reason for this is that it is possible to avoid as much as possible a part of the charcoal of the plant from becoming carbon powder by the sterilization operation.

The shape of the beverage extracting composition according to each of claims 1 to 3 is not particularly limited. That is, the charcoal of the plant and the processed product for beverage extraction may be simply mixed, or the mixture may be enclosed in a bag made of a liquid-permeable membrane to form a tea pack. There is no particular limitation on the mixing ratio of the beverage extractable processed product and the charcoal of the plant, but when a beverage extraction composition having a mixing weight ratio of about 200: 1 to 4 is used, a particularly suitable extracted beverage can be obtained. It is preferable because it is possible.

[0012] Hereinafter, a specific method for obtaining an extracted beverage from a carbonized product of a plant and a processed product for beverage extraction will be described.
The time of contact between the extracted beverage and the carbonized material of the plant is not particularly limited. The contact time may be the same as the extraction of the extracted beverage. That is, the present invention includes an extraction method in which hot water is poured onto a composition obtained by mixing the charcoal of the plant and the processed product for beverage extraction.
Further, the extracted beverage previously extracted from the usual processed product for beverage extraction and the carbonized material of the plant may be brought into contact with each other. Furthermore, the beverage may be extracted from the processed product for beverage extraction using water that has been brought into contact with the carbonized material of the plant in advance. If a method of contacting the extracted beverage and the charcoal of the plant body extracted from the usual processed product for extraction is adopted,
Although it is not possible to obtain the effect of obtaining a suitable extracted beverage from a small amount of processed beverage extract, suspended matter in the extracted beverage is adsorbed by the charcoal of the plant to increase the transparency of the extracted beverage, which is also aesthetically excellent. It has the effect of becoming an extracted beverage.

The method of contacting the water or the extracted beverage with the carbonized material of the plant is not particularly limited, but a method of introducing the carbonized material of the plant into the water or the extracted beverage can be exemplified. In this case, since it is necessary to remove the charcoal-based material of the plant that has been added before drinking the extracted beverage, it is more preferable to use carbon particles having a diameter of about 1 to 3 mm. With such a size, the components eluted from the charcoal of the plant are rapidly eluted into the extracted beverage, and the water clusters are suitably miniaturized, while it is easily made by straining with a tea strainer or filter paper. Can be removed. It should be noted that even if the charcoal-based material of the plant body to be charged is a lump or a powder, it is included in the scope of the present invention. Furthermore, a method is preferred in which the charcoal of the plant and the composition for extracting an extracted beverage are enclosed in a bag made of a water-permeable film or filter paper, and hot water or a normal extracted beverage is poured from the bag. In addition, a method in which a container made of a carbonized material of a plant is prepared and the extracted beverage is placed in the container can be exemplified. According to the above method, since an appropriate amount of minerals and other components are eluted from the carbonized material of the plant in the extracted beverage, a mellow and excellent refreshing beverage can be obtained.

The amount of the charcoal of the plant used in the present invention is not particularly limited, but it is 0.5 to 0.5 based on the processed product for extraction.
A preferred extractable beverage can be obtained by using 2% by weight of plant charcoal. When the method of contacting water with charcoal and extracting the beverage from the processed product for extraction with this water is used, it is preferable to use about 1 to 10% of the processed product for extraction with respect to the processed product for extraction.

[0015]

EXAMPLES The effects of the present invention will be clarified by giving examples and test examples of the present invention.

Test Example 1 will be described below. Tea (Th
ea sinensis L) wood part was carbonized at about 1000 ° C. to form a carbon particle having a particle size of 1 to 3 mm, and Examples 1 to 3 were used.
Used for. <Example 1 > 1 g of the carbon particles was put into about 100 ml of hot water kept at about 80 ° C and left for 60 seconds. After that, remove the charcoal grains from the hot water and use this hot water to process the beverage extract (green tea) 25g
Extracted beverage was extracted from. <Example 2 > 0.3 g of the carbon particles was mixed in 25 g of a processed product for beverage extraction (green tea), and the mixture was sealed in a bag made of filter paper. Put this bag into a container and add about 80m of hot water at about 80 ℃
After l was poured and left for about 60 seconds, this bag was removed to obtain an extracted beverage. <Example 3 > About 100 ml of hot water at about 80 ° C was poured onto 25 g of the processed product for beverage extraction (green tea) to obtain an extracted beverage. 0.3 g of the above-mentioned charcoal grain was put into this extracted beverage, and after standing for 60 seconds, the carbon grain was removed from the extracted beverage.

Compared with the first to third embodiments, the mellowness,
A sensory test was performed on 10 people for refreshingness, and the number of people who felt that the taste was improved compared to the comparative example, those who felt that there was no difference, and the number of people who felt that the taste was deteriorated were examined. As a comparative example, an extracted beverage obtained by pouring about 100 ml of hot water at about 80 ° C. onto 30 g of the processed beverage extraction product (green tea) was used.
Table 1 shows the test results regarding mellowness.

[Table 1] Table 2 shows the test results regarding the refreshing property.

[Table 2] By adopting the method of the present invention from the above results,
It can be seen that the mellowness and refreshingness have improved.
It should be noted that the taste and color of the extracted beverage are almost the same in the example and the comparative example, and it can be seen that a suitable extracted beverage can be obtained from a small number of processed products for extraction.

Test Example 2 will be described below. Coffee (Coffea arabica), Rooibos (Aspalathus linear)
s), tea (Thea sinensis L) xylem was carbonized at about 1000 ° C. to form a carbon particle having a particle size of 1 to 3 mm, and each carbon particle was used in Example 4 , Example 5 , and Example 6 . . <Example 4 > 8 g of coffee beans for coffee extraction and coffee (Coffea ara)
bica) 0.1 g of carbide was mixed to prepare a composition for extraction, and a coffee beverage of Example 4 was obtained according to a usual coffee extraction means. As a comparative example, coffee of a comparative example was obtained from 10 g of coffee beans for coffee extraction according to a usual coffee extracting means. <Example 5 > 25 g of tea leaves for rooibos tea extraction and rooibos (Aspalathus l)
inears) carbide (0.3 g) was mixed to prepare a composition for extraction, and a rooibos tea beverage of Example 5 was obtained according to a usual rooibos tea extraction means. As a comparative example, a rooibos tea of a comparative example was obtained from 30 g of rooibos tea extraction tea leaves by a conventional rooibos tea extraction means. <Example 6 > 26 g of tea leaves for black tea extraction and 0.3 g of tea (Thea sinensis L) charcoal were mixed to prepare a composition for extraction, and a black tea beverage of Example 6 was obtained according to a usual black tea extraction means. As a comparative example, a black tea of a comparative example was obtained from 30 g of tea leaves for black tea extraction according to a normal black tea extracting means.

In contrast to Examples 4 to 6 above, a sensory test was conducted on 10 people for the mellowness of the taste, and those who felt that the taste was improved, those who felt that there was no difference, and those who felt that the taste was less than the comparative examples. I checked the number of people The test results are shown in Table 3 .

[Table 3] By adopting the method of the present invention from the above results,
It can be seen that the mellow taste is improved. It should be noted that the taste and color of the extracted beverage are almost the same in the example and the comparative example, and it can be seen that a suitable extracted beverage can be obtained from a small number of processed products for extraction.

[0020]

Since the present invention has the above-mentioned structure, it has the following excellent effects. That is, the invention according to claim 1 is a beverage extraction composition in which a carbonized product of a plant and a processed plant product capable of extracting a beverage are mixed , wherein the composition is charcoal.
The plant that is processed and the plant that is processed to extract beverages are the same.
Beverage extraction set characterized by being a genus or a plant of the same species
Since it is a product, it is suitable for extraction with a small composition for beverage extraction.
You can get a drink, and the taste is mellow and healthier.
It is possible to obtain an extracted beverage with excellent progress, and
The effect of being able to obtain a mellow brewed beverage
Play the fruit. That is, the invention according to claim 2 is charcoal of a plant body.
Wood that carbonizes wood uniformly at temperatures above 450 ° C
Charcoal for beverage extraction according to claim 1, characterized in that it is charcoal.
Since it is a composition, it is preferable to use less composition for beverage extraction
The effect of being able to obtain an excellent extracted beverage is obtained. Immediately
The invention according to claim 3 is that the charcoal of the plant is white charcoal.
The composition for extracting beverage according to claim 1, wherein
Therefore, it is suitable for extraction with less composition for beverage extraction.
The effect that a drink can be obtained can be obtained. That is, contract
The invention according to claim 4 can extract carbonized plants and beverages.
The plant that is processed into Noh is characterized by being a broad-leaved tree.
Since it is the composition for beverage extraction according to claim 1 or 2,
It is possible to obtain a brewed beverage with a more mellow taste.
So the effect of. That is, the invention according to claim 5 is a plant
Extracted from processed objects and eluted from plant chars
An extracted beverage to which is added minerals,
Carbonized plants and beverage processed plants
Extracted beverages characterized by being plants of the same genus or the same species
Therefore, with an extracted beverage with a mellow taste and excellent health promotion
Has the effect of being. That is, the invention according to claim 6
Is a plant that is carbonized and a plant that is processed to be a beverage extractable.
Characterized in that the object is brown (Thea sinensis L)
Since the extracted beverage according to claim 5, the taste is particularly mellow
It has the effect of being

─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Sadakichi Kishimoto 4-27-15 Nakahara, Mitaka City, Tokyo (56) References JP 62-130649 (JP, A) Registered utility model 3006289 (JP, U) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23F 3/00-5/50 A23L 2/00-2/40

Claims (6)

(57) [Claims] 1. A composition for extracting beverage, which comprises a mixture of a carbonized product of a plant and a processed plant product capable of extracting a beverage.
, Plants that are carbonized and beverages are processed to be extractable
A composition for extracting beverage, wherein the body is a plant of the same genus or the same species . 2. The composition for extracting beverage according to claim 1, wherein the charcoal-based material of the plant is charcoal obtained by uniformly carbonizing wood at a temperature of 450 ° C. or higher. 3. The composition for beverage extraction according to claim 1, wherein the charcoal-based material of the plant is white charcoal. 4. A plant that is carbonized and a beverage that can be extracted
The plant to be treated is a broadleaf tree.
The composition for extracting beverage according to item 2. 5. A plant body extracted from a processed plant body
Extracted with minerals eluted from the charcoal of
Beverages that are charcoalized and can be extracted
Characterized in that the plant to be constructed is a plant of the same genus or the same species
Extracted beverage to be. 6. Carbonized plant and beverage extractable
That the plant being worked on is tea (Thea sinensis L)
The extracted beverage according to claim 5, which is characterized in that.