JPH01312965A - Soybean-containing toasted green tea - Google Patents
Soybean-containing toasted green teaInfo
- 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
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 19
- 244000068988 Glycine max Species 0.000 title claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 18
- 235000009569 green tea Nutrition 0.000 title abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 210000002615 epidermis Anatomy 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 9
- 238000009835 boiling Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
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.
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.
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.
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.
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.
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)
焙じ茶。(1) Roasted tea containing soybeans, which is characterized by containing roasted soybeans.
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)
| 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)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4888297A (en) * | 1972-03-06 | 1973-11-19 |
-
1988
- 1988-06-13 JP JP14505288A patent/JPH01312965A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4888297A (en) * | 1972-03-06 | 1973-11-19 |
Cited By (8)
| 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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