Low-temperature extracted drink of tea such as twentea and method therefor (20twentea on the rock)

Abstract

To make tea more delicious for drinking and use dregs after drinking in an SDG's way.SOLUTION: Tea is composed of (1) tea leaves, (2) a bag, (3) ice, (4) a cup, and (5) a straw. The tea leaves are inserted into the bag and the ice is placed thereon to thereby extract a constituent of the tea leaves with the ice. The tea can be drunk with or without the straw. The tea leaves after the extraction can be used for soil improvement by mixture with soil in a plant pot or on a field or for skin beauty, thereby being able to satisfy SDG's.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a delicious beverage and a method for producing the same. [Background technology]

[0002] The common method of making tea is to put tea leaves in a pot and extract them with hot water. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3217869 Summary of the Invention [Problem to be solved by the invention]

[0004] Known methods of brewing tea do not make the tea taste good enough, and the tea residue after brewing is simply discarded. The present invention makes tea more delicious to drink. The goal is also to utilize drinking waste to achieve SDGs. [Means for solving the problem]

[0005] In this invention, tea is put into tea bags, brewed over ice, and drunk, then put into flower pots or in fields to improve the soil. It can also be used to rub your skin to make it shiny. Effect of the Invention

[0006] (1) When brewed at high temperatures, the tannins and caffeine that cause bitterness and astringency dissolve, but when brewed slowly using water that has been melted at extremely low temperatures using ice, the sweet component theanine, the umami component amino acids, and vitamin C are extracted, and the tannins and caffeine that cause bitterness and astringency are not dissolved, resulting in the original mellow umami flavor of the tea leaves, making it delicious to drink. (2) This makes the tea taste much more delicious than usual. (3) It also has beauty benefits, such as making your skin glow. (4) In addition, planting trees and improving soil have SDG effects. (5) Putting tea leaves in bags has some very beneficial effects: (5-1) If the tea leaves are broken up, the water that melts from the ice and the transfer of heat cannot penetrate the tea leaves. However, if the tea leaves are placed in a bag and ice is placed on top, the tea leaves are held together, so the heat (coldness) of the ice can be transferred to the tea leaves more effectively. (5-2) When adding tea leaves, since they come in one bag, they do not fall apart and the tea can be brewed with a simple movement. (5-3) When taking out the tea leaves, instead of taking them out piecemeal, you can simply lift the bag and take them all out at once. (5-4) It is easy to put the brewed tea in a flowerpot or leave it in the field. In addition, the tea leaves do not scatter during these actions. This is very effective. (6) When making a brew of several different kinds of tea leaves, for example 20 different kinds, it is convenient to pack them in advance. (7) The present invention can be enjoyed as a refreshing drink perfect for hot summer days. (8) This invention has a refreshing aroma and clear taste that fills the mouth, and its pleasant coolness can cool down the body. (9) The present invention is easy to prepare and can be mixed with carbonated water to create a fizzy drink. [Brief description of the drawings]

[0007] [Figure 1] The extraction method of the known figures (A) to (D) is shown below. [Diagram 2] FIG. 2 is a diagram showing a first embodiment of the present invention, illustrating the flow of an extraction method, external views (FIGS. 2(A) and (B)), and components (FIG. 2(C)). [Diagram 3] 3A to 3C are diagrams showing a second embodiment (FIG. 3(A)), a third embodiment (FIG. 3(B)), and a fourth embodiment (FIG. 3(C)) of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] FIG. 1 shows a known method for extracting tea. In Figure 1(A), hot water 2 is poured onto tea leaves 3 placed in a teapot 1 to extract the tea. The tea leaves are mixed with the hot water to extract the entire tea leaf, but if the water is too hot, the tea leaves will taste bitter. Also, the teapot itself will become stained with tea, making it a pain to wash. Furthermore, the tea leaves are discarded after extraction. Figure 1(B) shows a method of pouring hot water 2 onto tea leaves 3 placed in a tea strainer in a teapot 1. Since the hot water comes into contact with the tea leaves and is extracted, it is very difficult to obtain an optimal extraction for a delicious drink because the tea leaves are not soaked in hot water, even if the teapot itself is kept clean. Fig. 1(C) shows a method of brewing tea by placing a tea bag 5 containing tea leaves 3 in a hot container 4 such as an electric kettle. If hot water 6 is used, the tannins and caffeine that cause bitterness will dissolve, making the tea taste unpleasant. Fig. 1(D) shows an ice brewing device shown in Prior Art Document 1, which is an invention for preventing condensation that allows tea to be brewed even if condensation water is generated and adheres to the container when ice is used, and is completely different from the present invention. Also, when extracting tea by dripping at low temperature or with ice, it is possible to prevent the dissolution of tannins and caffeine, which are the source of bitterness, but the extraction time is long, resulting in a poor taste (excess tannins and caffeine are added). Regardless of the extraction method, the tea leaves are simply discarded after extraction. This goes against the SDGs and is bad for the environment. The present invention solves all of these problems at once.

[0009] The principle of the present invention will now be described. 1. About bitterness and astringency Recent research has revealed the behavior of not only tannins, but also catechins and caffeine, which are the source of bitterness. Time dependency has also been studied. The applicant of the present application has developed an extraction method that is as free of bitterness and astringency as possible. (1) Behavior of catechin Among the catechins, epigallocatechin (EGC) and epigallocatechin gallate (EGCG), which are extracted from tea, are known to be related to it. EGC is weak when it comes to bitterness, while EGCG is strong. EGC also has a natural immune effect, while EGCG has an anti-inflammatory effect that reduces the function of EGC. In other words, extracting a lot of EGC and very little EGCG can suppress bitterness and promote health, including the immune system. The behavior of EGCG is that at high temperatures, for example above 60 degrees, the extraction (elution) rate is 80% or more, but at temperatures below 20 degrees, the extraction (elution) rate is less than 5%, and with ice below 1 degree, it is almost zero. In other words, the lower the temperature of the extraction, the less bitter the tea will be. The extraction rate of EGC is 3-10 times higher than that of EGCG when the extraction water temperature is below 60 degrees. In other words, at low temperatures, EGCG, which is the source of bitterness and astringency, is not extracted. Furthermore, with ice water such as 0.6 degrees, almost no EGCG is extracted, eliminating the astringency, while still extracting EGC, which has the effect of improving immunity. Furthermore, EGC and EGCG are correlated with extraction time. Longer extraction times result in more bitterness being released. Extraction should be done within 1 hour using water below 10 degrees, and it is preferable to drink within 15 minutes. (2) Behavior of caffeine Caffeine has a stimulating effect but is bitter, so try to avoid extracting it as much as possible. Caffeine is directly proportional to the temperature of the extraction water, and if the temperature is over 60 degrees, most of the catechins in the tea leaves will be extracted if you extract it for more than 5 minutes. Therefore, it is best to process the tea at the lowest possible temperature. Chilling the tea leaves with ice and extracting them with ice water can minimize the amount of caffeine. 2.Sweet and mellow (1) The effect of Tianin on the types of amino acids The sweetness and umami component specific to tea is an amino acid called theanine. At high temperatures, theanine can be extracted at a rate of 60-70%, but it is known that a high extraction rate can also be achieved at low temperatures (20-30%). In addition, by extracting for 10 minutes or more, it is possible to extract a large amount of the sweetness component, theanine. Tianin has been reported to have a protective effect on the brain, an effect on neurotransmitters, and a relieving effect during short-term stress, and has an anti-stress effect when taken over a long period of time. 3. Vitamin C Vitamin C exists in two forms: L-ascorbic acid, which is heat-stable, and L-dehydroascorbic acid, which is easily decomposed by heat. Ice extraction clearly prevents the decrease in L-dehydroascorbic acid. Also, if the extraction time is long (for example, 1-2 hours), even L-ascorbic acid will decompose by several tens of percent, but with ice extraction, there is no need to worry about this at all. Considering the above, the best conditions for extraction would be a method that allows for quick extraction at extremely low temperatures, but in reality, this is not possible. Therefore, the inventor has invented a new method of extracting tea that is sweet, mellow, and healthy by skillfully combining the conditions for placing the tea leaves, the conditions for placing the ice, and the conditions for drinking.

[0010] [First embodiment of the present invention] As shown in Figure 2, the present invention is a method of extracting tea by placing one or more types of tea leaves 3 in a tea bag 9, placing the tea bag 9 at the bottom of a cup 10, and placing ice 8 on top of the tea bag 9, and is characterized by the fact that the extracted tea leaves can be used for soil improvement and beauty purposes, thereby complying with the SDGs.

[0011] 2(A) and (B), the details will be explained. First, tea leaves 3 are placed in a tea bag 9, which is then sealed and placed at the bottom of a cup 10. Then, an appropriate amount of ice 8 is placed on top of the tea bag 9 containing the tea leaves 3. You can drink the brewed tea as is, or you can use a straw to keep your jaw in and prevent choking while still being able to drink the liquid that has accumulated at the bottom of the cup. The straw 11 is long enough to reach the bottom of the cup 10. As the ice melts, the brewed tea is either drunk as is or sucked up through a straw 11 bent to fit the mouth.

[0012] By drinking tea in this way, as shown in FIG. 2(C), the ice 8 is always in contact with the tea leaves, preventing the dissolution of bitter tannins and caffeine. The tea contains a lot of theanine, amino acids, and vitamin C, which are extracted without being broken down, and you can drink the tea as it is being extracted, resulting in a very delicious cup of tea. In addition, since the filter pack is openable, it is possible to adjust the amount and strength of tea to one's liking and drink each cup at a time. Furthermore, by drinking through a straw that is bent to match the position of the mouth, the sucking is done from below, the jaw points downward and not upward, and the airway and esophagus distribution valve closes the airway while the patient is drinking, which helps prevent aspiration. The straw reaches the bottom of the cup, allowing you to drink the tea extract that pools at the bottom of the cup.

[0013] The resealable tea bag 9 may be made of cloth, Japanese paper, nylon, or other mesh material. It is sufficient if the mesh is large enough to allow water (hot water) to pass through and prevent tea leaves from escaping during brewing. Thin Japanese paper material is preferable. The tea bag 9 may be a normal tea bag or may have a structure in which the opening of the tea bag can be folded and secured, or may have a sealing device such as a zipper. It is preferable to make the opening of the tea bag 9 so that it can be tied with a string, which is cost-effective. The size of the tea bag 9 should be such that it almost completely fills the bottom of the cup, with a small gap between the bag and the side of the glass, allowing you to check the amount of extracted water, but any size that allows you to place ice on top is fine.

[0014] The ice 8 is cut into a polygonal shape. The ice shape should be such that it can be packed into the glass with the largest possible contact area on the tea bag 9. Approximately trapezoidal, square, or rectangular ice is preferable. However, since it takes 30 minutes to an hour or more to melt, pieces of ice such as shaved ice can also be used as they melt quickly. The rate at which the ice dissolves into water may be controlled by applying spot-shaped infrared light to the ice surface.

[0015] Cup 10 may be of any size as long as it is large enough to contain tea bag 9 and ice 8, but a cup of a size that allows a gap of about 10 mm between the side of cup 10 and tea bag 9 when it is placed inside is preferable. This not only allows you to keep track of the amount of tea that has been extracted, but also prevents the cold air from the ice from escaping down the side of the cup via the tea bag, especially on hot days, allowing you to enjoy delicious tea that is cold and has various ingredients extracted as it is extracted.

[0016] [Second embodiment of the present invention] FIG. 3(A) shows a second embodiment of the present invention. The tea leaves in the tea bag 9 can be ordinary tea leaves known in the art, or even better, the "20 TWEN TEA" (TM) invented by the inventor, which is a blend of 20 kinds of tea leaves. By brewing "20", you can further improve your immunity and obtain various other benefits. Below are listed the types and effects of the 20 blends of "20TWENTEA" invented by the present inventor.

[0017] 1. Seaweed (Kombu): Contains calcium, water-soluble vegetable fiber, and iodine. Iodine stimulates the sympathetic nervous system, promoting the metabolism of proteins and lipids and increasing basal metabolism, which promotes physical and intellectual development in children. In addition, water-soluble vegetable fiber is rich in arginine acid and fucoidan. It contains 50 times more dietary fiber than burdock and 80 times more than sweet potato, and fucoidan is an ingredient used in cancer treatment. 2. Job's tears: Listed in the Shennong Materia Medica as a central herb in traditional Chinese medicine, it is well known for its ability to remove warts and beautify the skin, and is also used as an ingredient in cosmetics. It is rich in protein and vitamin E, and has the effect of expelling waste from the body and activating cells, as well as diuretic, anti-inflammatory and analgesic properties. It is used for swelling, warts, rheumatism, neuralgia, etc., and is also expected to have a nourishing and strengthening effect, as well as to prevent cerebral thrombosis and cancer. 3. Ginseng: The king of medicinal herbs, the herb of immortality. Known as a "panacea" in Greece. The representative active ingredient, saponin, is second to none in terms of variety, quantity, and quality in ginseng. Ginseng enhances immunity and natural healing powers, and relieves fatigue. It has a wide range of effects, including appetite promotion, nutritional tonic, stomach health, blood pressure, diabetes, mental stability, and anti-cancer effects. 4. Kaki leaves: Effective for hiccups, bedwetting, and cough suppressants. The leaves contain about 20 times more vitamin C than lemons and are heat resistant. They are effective in preventing colds, arteriosclerosis, high blood pressure, and bleeding gums, and they also increase resistance to disease and strengthen deficiencies. 5. Loquat leaves: Amygdalin and organic acids such as citric acid, malic acid, and tartaric acid. Digestes protein. Amygdalin is vitamin B17, and is used as a cancer treatment in over 20 countries, including the United States. Amygdalin has the unique ability to selectively destroy cancer cells in the body. It is also effective against kidney disease, gastrointestinal diseases, food poisoning, diarrhea, diuresis, and cramps. A decoction of the leaves is effective for bruises, sprains, muscle pain, and skin diseases. 6. Kumazasa: The vitamin K and benzoic acid contained in the leaves of Kumazasa are said to have antibacterial and preservative properties, as well as to be effective against diabetes, high blood pressure, stomatitis, constipation, gastrointestinal diseases, and against cancer. 7. Mulberry Leaves: Featured in the pharmacological textbook "Shennong Bencaojing," deoxynojirimycin (DNJ) is effective in suppressing the rise in blood sugar levels and is effective against diabetes and high blood pressure. It also contains zinc, anthocyanins, and GABA (GBA), which is known to have a blood pressure lowering effect, and it has been revealed that it is effective in preventing obesity, lifestyle-related diseases, and cancer. 8. Ginkgo Biloba: Improves blood flow. Prevents brain disorders (dementia, cerebral infarction, Alzheimer's, memory loss), arteriosclerosis, high blood pressure, diabetes, and improves neuralgia, frequent urination, poor circulation, allergies, and hay fever. 9. Naked barley: During the Heian period, it was a drink reserved for the nobility. Barley tea is rich in protein, calcium, lipids, vitamins B1 and B2, as well as water-soluble dietary fiber and antioxidant polyphenols. Dietary fiber has the effect of preventing lifestyle-related diseases such as diabetes, high blood pressure, and hyperlipidemia, improving the intestinal environment, and relieving constipation. 10. Eucommia Leaf: One of the five major Chinese herbal medicines. It is highly valued as a "superior medicine" for those hoping for a long life. Eucommia contains a good balance of minerals and vitamins, as well as antioxidants such as "lignan compounds" and a variety of other valuable ingredients that are said to be good for health. It normalizes blood pressure, reduces neutral fats and cholesterol, and prevents lifestyle-related diseases such as arteriosclerosis. It is expected to improve the ability to break down and synthesize collagen, and prevent aging (anti-aging). 11. Black soybeans: A type of soybean. In addition to the benefits of soybeans, they also contain anthocyanins (black bean polyphenols), which have excellent antioxidant properties and are expected to be effective in preventing adult diseases. 12. Goji Leaves (Chinese Goji Leaf): In traditional Chinese medicine, the leaves are called "goji leaves" and are known to have stomach-strengthening and tonic effects, as well as to treat poor circulation, constipation, and arteriosclerosis, and also to lower blood pressure. 13. Mugwort: Rich in chlorophyll as well as other minerals and vitamins, it improves the blood and immunity, prevents disease, improves constitution, and prevents aging. It is good for regulating the intestines, relieving constipation, high blood pressure, neuralgia, asthma, and atopic dermatitis. 14. Houttuynia cordata (Juyaku): Effective for purifying blood, being diuretic, constipation, stopping bleeding, hemorrhoids, and poor circulation, as well as preventing arteriosclerosis and treating the aftereffects of stroke. 15. Amachazuru: Used as an anti-inflammator, detoxifier, cough suppressant and expectorant, and for chronic bronchitis, it was announced at the Japanese Society of Pharmacopoeias in 1977 that "Amachazuru contains the same active ingredient saponin as medicinal ginseng." It has a sedative effect that calms nervous excitement and stress, and is effective in preventing and treating senile bronchitis, stomach ulcers, and duodenal ulcers, and is also a tonic. 16. Shiso leaves: Shiso leaves have antiseptic, antipyretic, and detoxifying properties, and have long been used to color pickled plums, as a flavoring, and as a garnish for sashimi. They are said to be good for constipation, loss of appetite, indigestion, bronchitis, coughs, phlegm, neurosis, and hay fever. 17. Oyster shell powder: Included in the Shennong Benmatao Jing, it has long been used for its sedative, antispasmodic, thirst-relieving, and astringent properties. 18. Hamacha: Effective as a tonic, diuretic, and for beriberi, nephritis, jaundice, migraines, and chronic constipation. 19. Habucha: In traditional Chinese medicine, it is called "Kesakishi" and is a medicinal herb with a wide range of effects, such as improving eyesight. It also plays an important role in folk medicine, improving eye fatigue, constipation, strengthening the functions of the stomach, liver, and kidneys, and lowering blood pressure. 20. Soybeans: Prized as a valuable source of protein, they are rich in linoleic acid (which lowers cholesterol), various vitamins, amino acids, and manganese, and are said to be effective in treating high blood pressure, arteriosclerosis, obesity, heart disease, fatigue recovery, and improving skin condition. This blend of over 20 varieties will make drinkers healthier.

[0018] [Third embodiment of the present invention] The third embodiment of the present invention is a method for effectively utilizing tea leaves by opening the tea bag 9 after extraction in the first embodiment, removing the tea leaves, and mixing the tea leaves with soil in a flowerpot or field, as shown in Figure 3(B). Also, the tea bag 9 is washed and reused. (Of course, the cup 10 is also reused.)

[0019] After extraction, the tea leaves are returned to the soil, making it slightly alkaline, which has the effect of improving the soil to be suitable for growing food trees. In addition, since it is not burned, it reduces CO2 emissions and is effective in achieving the SDGs.

[0020] [Fourth embodiment of the present invention] As shown in FIG. 3(C), the fourth embodiment of the present invention is a method of rubbing the brewed tea bag 9 of the first embodiment against the skin to use it as a facial cleanser or skin beauty tool. This allows the ingredients in the tea leaves to make your skin glow.

[0021] As described above, the present invention can selectively extract a large amount of the delicious components of tea leaves and has the effect of being environmentally friendly. Furthermore, when the extraction method of the present invention is applied to "20 TWEN TEA" (TM), a blend of 20 ingredients invented by the present inventor, which contains the ingredients shown in Figure 3 (A), a large amount of the listed ingredients can be extracted, providing sufficient efficacy and promoting health. [Industrial Applicability]

[0022] This technology produces delicious extracted beverages that are also expected to promote health, improve soil quality and reduce CO2 emissions in line with the SDGs, and has great industrial applicability. [Explanation of symbols]

[0023] 1. Teapot 2. Container of hot water 3. Tea leaves 4 Pot 5. Publicly known tea bags containing tea 6. Hot or cold water 7 Ice Extraction Container 8 Cut ice 9 Openable tea bags 10 cups 11 Straw

Claims

[Claim 1] This method of drinking and using tea is characterized by its ability to extract nutrients, aligning with the SDGs, as it consists of (1) tea leaves, (2) a tea bag, (3) ice, (4) a cup, and (5) a straw. The tea leaves are placed in the tea bag, ice is placed on top, and the elements of the tea leaves are extracted by the ice. It can be drunk with or without a straw, and the extracted tea leaves can be mixed into the soil of flowerpots or fields for soil improvement or skin beautification.

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