JPH0628562B2 - Barley tea - Google Patents

Description

TECHNICAL FIELD The present invention relates to barley tea which is selected from barley green leaves and has excellent palatability. The present invention also relates to a barley tea beverage characterized by containing an aqueous extract of the barley tea as an active ingredient.

More specifically, the present invention relates to barley leaf tea characterized by being a roasted green tea or a roasted product thereof at a solid content of about 120 ° C to about 400 ° C. The present invention also relates to a barley tea beverage characterized by containing an aqueous extract of the roasted product as an active ingredient.

Conventionally, roasted products of leaves or seeds of various plants have been used as a favorite beverage or a healthy beverage. As typical examples, green tea using leaves of tea trees, oolong tea, persimmon tea using leaves of persimmon trees, rich tea using leaves of wolfberry grass,
Furthermore, coffee using coffee tree nuts, pig wheat tea using pigeon nuts, hub tea using hub grass fruits, and the like are known.

However, as far as the present inventors know, the idea of utilizing barley green leaves or solids thereof for tea has not been known.

The present inventors have been conducting research on bioactive substances in green juice of green leaves of barley for many years. And we have already made many proposals. For example, natural grasses (especially leaves and stems) of pre-maturity plants of the grass family,
For example, knowing that the green juice obtained by squeezing contains a wide variety of natural useful ingredients, some of the inventors of the present invention have found that the green juice is the original green juice. It was discovered that a stable powder can be formed while keeping the inside state, and Japanese Patent No. 645378 (corresponding US Pat. No. 3,787,591) was found.
No .; British Patent No. 1,358,052).

According to the above proposal, the green juice obtained by separating and removing the coarse solids from the mechanically crushed green leaves of the wheat before the maturity stage has a pH of
A stable powder of the green juice component of barley green leaves can be obtained by neutralizing 6 to 9 and spray-drying or freeze-drying. Further, this proposal describes that the obtained green juice component powder is useful in a wide range of fields such as foods including luxury items, health drugs, and pharmaceuticals including cosmetics.

Further, in Japanese Patent Laid-Open No. 54-129111, such green juice components include ulcer tumors to prevent cancer and prodromal symptoms thereof,
It is disclosed that it has an excellent action and effect on treatment, and is expected to have a preventive and therapeutic effect on liver damage.

Furthermore, Japanese Patent Publication No. 59-14451 discloses an aqueous solution of about 40% saturated ammonium sulfate separated from water-soluble protein-containing components in green leaf green juice of grasses, particularly green leaf of barley green leaves. Disclosed is an anti-inflammatory agent characterized by containing an anti-inflammatory component which is soluble and can be precipitated in an aqueous solution of about 80% saturated ammonium sulfate as an active ingredient.

Furthermore, Japanese Patent Publication No. 60-54035 discloses a novel superoxide dismutase isolated from green juice of green leaves of wheat, which contains Cu.Zn- which effectively decomposes active oxygen.
Disclosed is superoxide dismutase.

However, in these conventional proposals, attention is paid to water-soluble components that migrate into green juice or green juice of barley green leaves,
No attention has been paid to the utilization of solids such as barley green leaf solids containing a water-insoluble or sparingly soluble component and its green juice collection residue.

The inventors of the present invention have conducted research and development in a new field of application, focusing on barley green leaves containing water-soluble or sparingly-soluble components and their solid contents, which have been overlooked.

As a result, green leaves of barley or its solid content of about 120 ° ~
A roasted product at about 400 ° C., preferably about 150 ° to about 300 ° C. becomes barley tea having excellent palatability, and like ordinary teas using leaves of tea trees, for example, hot water or It has been discovered that the hot water-leached aqueous extract is extremely useful as a non-caffeine coffee-like beverage having a high palatability and other palatable beverages or health beverages or a base thereof. Furthermore, in addition to showing excellent usefulness as a favorite beverage,
For example, it has a beneficial effect on health such as an intestinal peristalsis promoting effect and an anticholesterol effect, and it should be noted that from the viewpoint of health such as improving constipation, preventing obesity, and lowering blood pressure, it should be noted that the taste or health drink should be It was found to be useful in providing.

According to the research conducted by the present inventors, the roasted product of the barley green leaf or its solid content at about 120 ° to about 400 ° C.
As shown in Table 1 by way of example, in addition to abundantly containing various useful minerals in its aqueous extract, it also contains hexacosyl alcohol and β-sitosterol, which are involved in the expression of anticholesterol action. In addition, it has been found that it does not contain caffeine, exhibits a coffee-like flavor with excellent palatability, and is extremely useful for use as a unique favorite beverage or a healthy beverage or its base.

Therefore, an object of the present invention is to provide a highly-preferable barley tea that is selected from barley green leaves.

Another object of the present invention is to provide a barley tea beverage containing the aqueous extract of barley tea as an active ingredient.

These and many other objects and advantages of the present invention will become more apparent from the description below.

The barley tea of the present invention has a barley green leaf (which is a general term for leaves and stems of barley plants in the present invention) or a solid content thereof of about 1%.
20 ° to about 400 ° C, preferably about 150 ° to about 300
It can be produced by roasting at ℃. Examples of such barley include barley, naked barley, wheat, oats,
Examples thereof include wheat such as rye. As such a green leaf of wheat, it is preferable to use a green leaf before maturity. Green barley leaves can be used in the form of raw leaves, shredded and crushed products, dried leaves, shredded and crushed products, etc., but as mentioned above, green juice of barley green leaves is itself. Or, since it is extremely useful for collecting the active ingredient from it, in order to utilize the green juice for such purpose, in the form of the solid content containing the remaining water-insoluble or sparingly soluble component after separating the green juice. It is preferable to use it from the viewpoint of effectively utilizing all the green leaves of wheat. As mentioned above, it is preferable to use the barley green leaf or its solid content before maturity as described above.
It is more preferable to use the barley green leaves or the solid content thereof before the heading of about 45 cm because the contents of hexacotyl alcohol, β-sitosterol and various minerals are large.

The barley green leaves are washed with water to remove foreign substances such as soil and sand, and dried under suitable drying conditions such as about 50 ° to about 100 ° C. for about 10 minutes to about 30 minutes, and then a suitable cutting means or It may be roughly crushed by a crushing means and then subjected to roasting treatment, or alternatively, the above-mentioned coarse crushing may be carried out first and then the above-mentioned drying treatment may be carried out. Furthermore, after washing with water as described above, the green juice of barley green leaves is collected by squeezing with an appropriate squeezing means such as a squeezing machine, and the remaining solid content is dried under the conditions as exemplified above. It can also be used for roasting. If desired, the roasting treatment may be omitted and the drying treatment may be omitted, but it is preferable to perform the drying treatment in advance.

The roasting treatment is carried out at about 120 ° to about 400 ° C., preferably about 150 ° to about 300 ° C., as described above, and the form, water content, roasting machine of the barley green leaf or its solid to be roasted. The desired roasting aroma and roasting bitterness to be imparted to the roasted product can be experimentally and easily selected and set in advance. The roasting machine can also be appropriately selected, and examples thereof include roasting machines with a stirrer, rotary roasting machines, roasting machines and the like. The heating method can also be appropriately selected and changed, direct fire type, indirect heating type, hot air heating type, infrared heating type,
Any heating and roasting method such as an appropriate combination method of these can be adopted.

If the roasting temperature deviates from the temperature range of about 120 ° to about 400 ° C., preferably about 150 ° to about 300 ° C. and is too low, the palatability deteriorates and an unreasonably long time is required. However, if the temperature is too high, the palatability may be deteriorated or useful components may be modified or volatilized, so that the roasting treatment temperature range should be appropriately selected. Good. In the above processing temperature range, the adoption of relatively low temperature side tends to impart an herbal flavor to the aqueous extract of barley tea obtained, the adoption of relatively high temperature side to the aqueous extract of barley tea obtained Although it tends to impart a coffee-like flavor, it can be subtly changed depending on the type of raw material, roasting time, etc., so it is preferable to experimentally select and set the processing temperature and time in advance.

Furthermore, in the production of the barley tea of the present invention, the above-mentioned raw material barley green leaf or its solid content can be naturally fermented in its raw state, for example, at a temperature of about 25 ° to 35 ° C. After fermenting for about 1.5 to 3 hours, for example, about 12
Heating at a relatively high temperature of 0 ° C. or lower to deactivate or not heat the enzymes, and use this as a raw material for the roasting treatment as described above, which is preferable for the flavor of the roasted product obtained. Can also be given.

The barley tea of the present invention that can be obtained as described above,
Like ordinary teas that use the leaves of tea trees, non-cafene coffee-like beverages or herbs with high palatability that can be used as they are in the form of an aqueous extract leached with warm or hot water. It can be used as a beverage or other favorite beverage or a healthy beverage or its base. Furthermore, the barley tea of the present invention can also be used by blending teas known as other taste or health drinks. Examples of such other teas include green tea, black tea, bancha, oolong tea, persimmon tea, wolfberry tea, habugi tea, hab tea, brown rice tea, mugwort tea, mate tea, roasted coffee and various other teas. Can be mentioned. For example, the barley tea of the present invention can be used alone or appropriately mixed with other teas such as those exemplified above to be used in the form of a tea-bag type barley tea or a barley tea mixture.

Furthermore, the barley tea of the present invention can be used as a barley tea beverage in the form of its aqueous extract or its concentrate, and in the form of its freeze-dried product or spray-dried product.
Suitable fragrances, caramel and other pigments, if desired,
It can be used in the form of processed preference beverages or health drinks or in the form of instant drinks by incorporating sweeteners and the like. In preparing the dried product of the aqueous extract, as an excipient or stabilizer, for example, dextrin, starch, soluble starch,
Caramel, milk powder, lactose, cyclodextrin, soluble cellulose, carboxymethyl cellulose, gelatin,
Tragacanth gum, gum arabic, sucrose esters and the like can be used.

The aqueous extract of barley leaf tea of the present invention, which comprises a roasted green leaf of barley or a solid content thereof at about 120 ° to about 400 ° C., contains various useful minerals in abundance as well as crude protein. , Crude fat, crude fiber, along with carbohydrates, etc., containing hexacoseal alcohol and β-sitosterol, etc., which contribute to the expression of anti-cholesterol action, and further show an intestinal peristalsis promoting effect, while not containing cafeuin,
It does not cause the inconvenience of excessive intake of caffeine to people with hypersensitivity to caffeine, infants or the elderly, and has a highly palatable drinkability. Thus, the barley leaf tea and its aqueous extract of the present invention develop a unique field for utilization of green leaves of barley as a non-Cafein coffee-like beverage with high palatability and other palatable beverages or healthy beverages or its base. It gets attention as a thing.

The remaining solid content obtained by squeezing green juice from the green leaves in front of the barley
Regarding one example of 100 g of the spray-dried product of the aqueous extract from the barley tea of the present invention roasted at about 170 ° C. for 10 minutes, the analysis results of its components were as shown in Table 1 below.

An example of the serum cholesterol and hepatic cholesterol lowering effect test is shown below.

Tests and Results:-(1) The high cholesterol (HCD) feeds shown in Table 2 below were used. Male Wistar rats (4 weeks old) were bred for 1 week (usually about 100 g) with a normal feeding diet CE-2 (manufactured by CLEA Japan, Inc.) and used as test animals.

(2) Serum and liver cholesterol measurement Immediately before the start of feeding HCD feed, and on the 3rd, 6th and 9th days of feeding HCD feed, the serum lipid was measured by the method of Kin et al.
7, 943 (1982)]. Also, H
Liver excision and liver cholesterol on the 6th day of feeding CD
(Total cholesterol) was determined by the method of Abell et al. [J. Biol. Che
m. , 195, 357 (1952)].

(3) A spray-dried product of the same aqueous extract from barley tea of the present invention as shown in Table 1 above was added to the HCD feed shown in Table 2 above (1% addition and 3% addition). Table 3 below shows the total cholesterol amount in the serum of the present invention-administered group fed with the feed, the soysterol-administered group fed with the HCD feed containing 1% of the comparative drug soysterol and the control group fed with the HCD feed. It was

From the results of Table 3 above, in the present invention administration group (3%), a significant cholesterolemia-inhibiting effect was shown on the 6th and 9th days, and in the other present invention administration groups (1%). On the 9th day, it was confirmed that a significant effect of suppressing cholesterolemia was exhibited.

Table 4 below shows the total amount of cholesterol in rat liver on day 6 of breeding for the same administration group except that β-sitosterol was used as a comparative drug.

From the results shown in Table 4 above, it was confirmed that the total cholesterol value per 1 g of liver showed a significant lowering effect, as in the β-sitosterol administration group.

Hereinafter, examples will be given with respect to some examples of the barley tea and the barley tea beverage of the present invention.

Example 1 100 kg of barley green leaves (average height about 30 cm) were dried at about 80 ° C. for about 50 minutes and then crushed, and the obtained dried barley green leaves were roasted at about 200 ° C. for 10 minutes. The roasting treatment was carried out for 1 minute to obtain 9.2 kg of roasted product (barley tea). Hot water was added to an appropriate amount of the obtained barley tea for extraction, and a barley tea beverage with excellent palatability was obtained.

Example 2 100 kg of rye green leaves (average height about 35 cm) were dried at about 70 ° C. for about 1 hour and then crushed, and the crushed product was roasted at about 230 ° C. for about 15 minutes using a roasting machine. , 9 kg of roasted product (barley tea) was obtained. Roasted (150 ° C, 10 minutes) pigeon tea 2 kg, wheat tea 2 kg, wolfberry tea 1 kg and persimmon tea 1 kg
Was mixed with the above-mentioned barley tea and decocted in boiling water at about 100 ° C. for 30 minutes, and the decoction was spray-dried to obtain 3.2 kg of brown powder containing the aqueous extract of barley tea as a main component. The obtained barley tea beverage powder was used as a beverage and dissolved in an appropriate amount of water or hot water to obtain a beverage with excellent palatability.

Example 3 100 kg of barley green leaves (average height of about 30 cm) were washed with water, and this was squeezed to separate and collect squeezed juice.
I got kg. This water-insoluble matter is roasted for about 10 minutes in a direct-fire roasting furnace under the conditions of an exhaust air temperature of about 230 ° C and a temperature of a roasted material to be dried of about 170 ° C. To obtain barley tea).

To the obtained barley tea, 3 kg of brown rice tea, 1 kg of mugwort tea, 1 kg of chicory and 1 kg of roasted coffee beans that had been decafed was added 200 water, and brewed at about 100 ° C. for about 30 minutes. The obtained decoction was a coffee-like beverage with high palatability.

Example 4 100 kg of barley green leaves (average height: about 40 cm) were washed with water, and this was squeezed to separate and collect squeezed juice to obtain 13 kg of water-insoluble matter as the squeezed residue. This insoluble matter was roasted for 5 minutes at about 230 ° C. using a roasting machine to obtain 5.5 kg of roasted product (barley tea).

The obtained barley leaf tea, 5 kg of pigeon barley before roasting treatment, 5 hub grasses
kg and 0.5 kg of rich leaves at about 180 ° C for about 10
Add 200 parts of water to the mixture containing the processed product that has been roasted for 1 minute.
200 g of caramel, 4 kg of soluble starch and 80 g of carboxymethyl cellulose were added to an extract obtained by extraction at about 100 ° C. for about 30 minutes and spray-dried to obtain 7.8 kg of barley tea beverage powder having excellent palatability.

Continuation of the front page (56) Reference JP-A-61-78366 (JP, A) JP-A-60-126067 (JP, A) JP-A-57-83265 (JP, A) JP-B-46-38548 (JP , B1)

Claims (2)

[Claims] 1. A barley leaf tea characterized by being a roasted product at a temperature of about 120 to about 400 ° C., which is the remaining water-insoluble or sparingly soluble solid content obtained by separating green juice from green leaves of wheat. 2. A water-insoluble or sparingly soluble solid content remaining after separating green juice from green leaves of wheat and containing an aqueous extract of a roasted product at about 120 to about 400 ° C. as an active ingredient. A barley tea beverage that does.