JP3858174B2 - Roselle tea and method for producing roselle tea - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a roselle tea capable of obtaining a tea in which the very strong sourness of hibiscus tea, which is obtained by pouring hot water into a powder of goose of roselle, and a method for producing the same.
[0002]
[Prior art]
Due to the recent health boom, an increasing number of people prefer to drink herbal tea. Herbs come in a wide variety of flavors, with sweetness, strong acidity, strong bitterness, and astringency.
[0003]
Therefore, simply making herbs powdered makes it difficult to drink due to the unique flavor of herbs, so fruit juice, fragrance, acidulant, etc. can be added to make it easy to drink, harmonizing the unique flavor that is difficult to drink with herbs alone. Has been done.
[0004]
[Patent Document 1]
Japanese Patent Laid-Open No. 11-178552
[Problems to be solved by the invention]
Hibiscus tea, which is made by pouring hot water on a flower of the type of flower called Roselle, which is the original hibiscus, has a beautiful red color, beautiful skin effect, prevention of aging, recovery from fatigue, hangover and swelling It is relatively popular among herbal teas due to its improvement, improvement of eye strain caused by personal computers, relief of throat inflammation, and diuretic action.
[0006]
However, hibiscus tea has a very strong acidity, so it is necessary to add so much sugar and honey to alleviate the acidity. Therefore, if you drink a large amount of hibiscus tea, the intake of sugar will be excessive, and on the contrary, it will be bad for your health.
[0007]
The object of the present invention is to provide a roselle tea that can remarkably suppress the very strong sourness of hibiscus tea and obtain a tea that can be safely consumed in large quantities without adding sugar, and a method for producing the same. It is.
[0008]
[Means for Solving the Problems]
As a result of various studies to achieve the above object, the present inventor has achieved that the above object can be achieved by roasting a Roselle dry mixture containing dried Roselle leaf powder and Roselle dry cake powder. As a result, the present invention has been made.
[0009]
That is, the roselle tea of the present invention is obtained by roasting a dried roselle mixture containing dried roselle leaf powder and dried roselle powder.
[0010]
In a preferred embodiment of the present invention, the blended weight of the Roselle dry cake powder in the Roselle dry mixture is 0.08 to 0.4 when the weight of the Roselle dry leaf powder is 1. . Moreover, roasting of the Roselle dry mixture is performed at 30 to 60 ° C. for 2 to 10 minutes.
[0011]
In the method for producing roselle tea of the present invention, the leaves of the roselle are washed with water and then dried, and the dried powder of the dried leaves of the roselle and the dried powder of the dried roselle are mixed, and then at 30 ° C to 60 ° C. Roast for 2 to 10 minutes.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The roselle tea of the present invention is obtained by roasting a dried roselle mixture containing dried roselle leaf powder and dried roselle powder. Further, the method for producing roselle tea of the present invention is to wash the roselle leaves with water, and then dry and mix the dried powder of the dried leaves of the roselle and the dried powder of the roselle at 30 ° C to 60 ° C. Roast for 2 to 10 minutes.
[0013]
Roselle has the scientific name Hibiscus sabdariffa L. and is closely related to Kenaf (Hibiscus cannabinnus L.), but is clearly a different plant. Incidentally, the number of chromosomes of Roselle is 72 (2n), and the number of chromosomes of Kenaf is 36 (2n), so they are different types. Roselle flowers are not light yellow like kenaf, but are mixed with whitish petals and red mottled, and as a whole are light red flowers.
[0014]
In Thailand, there are some that have improved Roselle or made crossbreeds such as Roselle and Kenaf and cultivated for textiles, which is called Taikenaf.
[0015]
Therefore, there are many types of roselles, and the leaf shape is not uniform. The edible seed roselle is large and thick with large leaves and gourds, more edible, and unlike kenaf, the stem, petiole, and fruit are red to purple and sufficiently contain pigments such as anthocyanins. I understand.
[0016]
There are various names of Roselle, and names such as Rosella, rozeller, sosella, roselle hemp, red sorrel, rama, karkade, and mesta are also described.
[0017]
In addition, the name varies from country to country, for example, Sasa in China, chinbang in Myanmar, Assam walanda or polecki in Malaysia, patwa or poechi in India, rata-bili-ncha in Sri Lanka, Roselahanf in Germany, etc. It is called.
[0018]
The “rosel” in the present invention includes any of the above.
[0019]
After harvesting the roselle leaves, it is desirable to wash them with water to remove germs, dust and pests.
[0020]
In order to obtain powder of dried leaves of Roselle, it is necessary to dry and pulverize, but any of drying and pulverization may be performed first, and after drying, pulverized and dried again .
[0021]
Here, the drying method of the roselle can use a known method, and is not particularly limited. For example, sun drying, dry drying (for example, 60 ° C for 10 minutes, 30 to 40 ° C for 1 hour) ) And natural drying.
[0022]
Moreover, the grinding method of the leaf of a roselle can use a well-known method, and is not specifically limited. Examples of the equipment used for the grinding treatment include a high-speed cutter, a colloid mill, a silent cutter, and a mixer. The particle size of the obtained powder is preferably about 5 mm to 1 cm.
[0023]
The dry roselle powder that can be used in the present invention is, for example, washed with water, sun-dried, dry-dried or naturally-dried roselle leaves with water added at 80 ° C. to 90 ° C. After boiling for 5 to 20 minutes, it may be sun-dried, dry-dried or naturally dried and then pulverized.
[0024]
As for the dry powder of roselle, as described above, after harvesting, it can be exemplified by washing, drying, pulverization, etc., but it may be a commercial product.
[0025]
Here, examples of the equipment used for the grinding treatment include a disk mill and a ball mill. The average particle size of the dried Roselle powder is preferably 5 to 10 micrometers.
[0026]
The blending weight of the dried roselle gaku powder in the dried roselle mixture is preferably 0.08 to 0.4 when the weight of the dried roselle leaf powder is 1. When the weight of the dried roselle powder is less than 0.08 when the weight of the dried roselle leaf powder is 1, the tea made by pouring hot water into the produced roselle tea has a bright color This is because it is not preferable because it may not become the same, and conversely if it exceeds 0.4, the sourness of the tea made by pouring hot water into the produced Roselle tea becomes too strong, which is not preferable.
[0027]
The blending weight of the dried roselle gaku powder in the dried roselle mixture is more preferably 0.15 to 0.3 when the weight of the dried roselle leaf powder is 1.
[0028]
The dried roselle mixture may contain powder of dried roselle buds and flowers, etc., as long as the effects of the present invention are not hindered.
[0029]
The Roselle dried mixture containing Roselle dried leaf powder and Roselle dried gaku powder is roasted to remove germs and to reduce the sourness of the tea produced by pouring hot water into the obtained Roselle tea.
[0030]
It is preferable to roast the Roselle dry mixture at 30 to 60 ° C. for 2 to 10 minutes. If the Roselle dry mixture is not sufficiently roasted, various germs cannot be removed sufficiently, and it may not be possible to effectively suppress the acidity of the tea produced by pouring hot water into the obtained Roselle tea, On the other hand, if you roast the roselle dry mixture too much, it will immediately oxidize, not only will the taste of the tea that is made by pouring hot water into the resulting roselle tea, but also the taste after drinking it will be worse. It is. Here, “30 ° C. to 60 ° C.” refers to the temperature in the Roselle dry mixture, and is measured by inserting a thermometer or the like into the Roselle dry mixture.
[0031]
It is more preferable that the Roselle dried mixture is roasted at 30 ° C. to 40 ° C. for 5 minutes to 10 minutes or at 40 ° C. to 60 ° C. for 2 minutes to 5 minutes.
[0032]
Depending on the roasting conditions, the color and sourness of tea made by pouring hot water will change.
[0033]
When hot water is poured into the roselle tea of the present invention, the tea components melt and become a very bright and beautiful tea. This tea has a sour taste that is effectively suppressed, is refreshing when drunk, and has a very good aftertaste.
[0034]
【Example】
Example 1
We harvested Thai Roselle leaves grown in Japan and washed them with water to remove germs, garbage and pests. The washed roselle leaves were exposed to the sun, dried completely, and then pulverized to a size of about 5 mm to 1 cm with a mixer to obtain dried roselle leaf powder 1a.
[0035]
Separately, dry rose from Thai Roselle was pulverized with a ball mill to an average particle size of 7 micrometers to obtain dry Roselle powder 1b.
[0036]
500 g of Roselle dry leaf powder 1a and 100 g of Roselle dry cake powder 1b were mixed thoroughly to obtain Roselle dry mixture 1c. Thereafter, a thermometer was inserted into the dried Roselle mixture 1c and roasted at 50 ° C. for 3 minutes to obtain Roselle tea 1 according to the present invention.
[0037]
(Example 2)
The same operation as in Example 1 was repeated except that roasting at 50 ° C. for 3 minutes was replaced with roasting at 40 ° C. for 4 minutes to obtain Roselle tea 2 according to the present invention.
[0038]
Example 3
The same procedure as in Example 1 was repeated except that roasting at 50 ° C. for 3 minutes was replaced with roasting at 35 ° C. for 7 minutes to obtain Roselle tea 3 according to the present invention.
[0039]
Example 4
The same procedure as in Example 1 was repeated except that 500 g of Roselle dry leaf powder 1a was replaced with 400 g of Roselle dry leaf powder 1a to obtain Roselle tea 4 according to the present invention.
[0040]
(Example 5)
The same operation as in Example 1 was repeated except that 100 g of Roselle dry gourd powder 1b was replaced with 50 g of Roselle dry gourd powder 1b, to obtain Roselle tea 5 as the present invention.
[0041]
(Example 6)
The same procedure as in Example 1 was repeated except that the Roselle gourd powder 1b was replaced with a commercially available dried Roselle gourd powder to obtain Roselle tea 6 according to the present invention.
[0042]
(Example 7)
Instead of exposing the washed roselle leaves to the sun and drying them completely, the same procedure as in Example 1 was repeated except that the washed roselle leaves were dried and dried at 60 ° C. for 10 minutes. 7 was obtained.
[0043]
(Example 8)
The same operation as in Example 1 was repeated except that roasting at 50 ° C. for 3 minutes was replaced with roasting at 50 ° C. for 1 minute to obtain Roselle tea 8 as the present invention.
[0044]
Example 9
The same operation as in Example 1 was repeated except that roasting at 50 ° C. for 3 minutes was replaced with roasting at 50 ° C. for 11 minutes to obtain Roselle tea 9 as the present invention.
[0045]
(Comparative Example 1)
Except not roasting, the same operation as Example 1 was repeated, and the roselle tea R1 used as a comparative example was obtained.
[0046]
(Comparative Example 2)
We harvested Thai Roselle leaves grown in Japan and washed them with water to remove germs, garbage and pests. The washed roselle leaves were exposed to the sun and dried completely to obtain dried roselle leaves R2a.
[0047]
Separately, dry rose from Thai Roselle was pulverized with a ball mill to an average particle size of 7 micrometers to obtain Roselle dry paste powder R2b.
[0048]
After mixing 500 g of the dried leaves R2a of Roselle and 100 g of dried Roselle powder R2b of Roselle, it was roasted at 50 ° C. for 3 minutes to obtain Roselle tea R2 as a comparative example.
[0049]
(Test Example 1)
Eleven plastic teapots, nylon strainers (tea strainers) and 11 tea cups were prepared, and the numbers 1 to 11 were assigned to teapots, strainers and tea cups as one set.
[0050]
Teaspoons 1 to 11 were filled with 1 tbsp spoonful of roselle tea 1 to 7, R1 and R2, respectively, and hot water at about 95 ° C. was poured into each of teapots 1 to 11 and then steamed for about 5 to 6 minutes.
[0051]
Strainers 1-11 were attached to teapots 1-11, respectively, and the resulting tea was poured into teacups 1-11.
[0052]
The teas 1 to 9 in the tea cups 1 to 9 were all bright and beautiful. All of the teas in tea cups 1 to 7 had a slightly sour taste, but the mouth was refreshed and could be drunk without adding any sugar such as sugar, and the aftertaste was also good. The tea in Teacup 8 was a little sour, but could be drunk all with sugar. The tea in the tea cup 9 did not have a sour taste, but was inferior in taste as a tea and had a slightly worse aftertaste.
[0053]
On the other hand, the tea cups 10 and 11 were not very beautiful in color. Moreover, when the tea in the tea cups 10 and 11 was drunk, the acidity was too strong and it was hard to drink as it was. That is, in order to drink all the tea in the tea cups 10 and 11, it was necessary to add a large amount of sugar such as sugar.
[0054]
【The invention's effect】
The tea made by pouring hot water into the roselle tea of the present invention has a very strong acidity effectively suppressed without impairing the various medicinal properties of hibiscus tea. Therefore, it is possible to drink a tea made by pouring hot water into a large amount of Roselle tea without worrying about the intake of sugar.
[0055]
The tea made by pouring hot water into the Roselle tea of the present invention has a very beautiful color, appetite, and somewhat sour, so it is ideal not only for pre-meal tea but also for post-meal tea, It has the effect of being refreshing and having a very good aftertaste.

Claims (4)

A roselle tea obtained by roasting a dried roselle mixture containing dried roselle leaf powder and dried roselle gaku powder. The dry weight of the roselle dry powder in the roselle dry mixture is 0.08 to 0.4 when the weight of the dry leaf powder of the roselle is 1. Roselle tea as described. The roselle tea according to claim 1 or 2, wherein roasting of the dried roselle mixture is performed at 30 ° C to 60 ° C for 2 minutes to 10 minutes. After washing the roselle leaves with water, drying, mixing the dried powder of dried roselle leaves and dried rosette powder, then roasting at 30-60 ° C for 2-10 minutes. A method for producing Roselle tea, which is characterized.