JP2003088343A - Fermented health tea utilizing ocean deep water and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain fermented health tea suppressing bitterness and odors, containing many natural microelements (minerals) contained in ocean deep water and having mild taste by fermenting a raw material having bitterness and odors and unsuitable for drinking by using ocean deep water as a medium. SOLUTION: The fermented health tea is prepared by carrying out a steaming step for mixing the raw material which is unsuitable for drinking with a fermentation source, fermenting the mixture for a prescribed time and steaming the fermented product, a drying step, a baking step, a cooling step and a powdering step and the method for producing the fermented health tea are provided as basic means. Either one kind or a plurality of kinds of original water, desalted water and concentrated water of the ocean deep water are used as the ocean deep water. One kind or a plurality of microorganisms selected from lactic acid bacterium, yeast and Aspergillus oryzae are used as the microorganism used as the fermenting source.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented health tea using deep sea water and a method for producing the same, and a raw material such as ukon, which has a bitterness and odor, although it has been found to be particularly effective, is not suitable for drinking. Fermentation with a mellow taste by suppressing the bitterness and odor by effectively fermenting wormwood, ginseng, and ginseng ginseng in deep ocean water as a medium, and effectively utilizing the mineral components contained in deep ocean water. The present invention relates to health tea and a manufacturing method thereof.

[0002]

2. Description of the Related Art Conventionally, brown tea and grain teas made from various grains have been preferred by many people, and many types of products are commercially available. Taking brown rice tea as an example, after carefully selecting and whitening brown rice as a raw material, immersing it in tap water for a certain period of time, steaming it with steam, and then performing a vapor deposition process, followed by drying, roasting, and cooling processes. It is commercialized. Furthermore, for the purpose of replenishing the salt content, a method is also known in which brown rice is sprayed with salt water in the cooling step to prepare salted brown rice tea.
When barley tea is used as an example of grain tea, its general manufacturing method is to select barley as a raw material, perform roasting and cooling steps, and complete a product by a packaging finishing step.
In the case of barley tea as well, a method of producing salted barley tea by spraying salt water during the cooling step for the purpose of supplementing salt is also known.

In addition to the above-mentioned brown rice tea and grain tea, various fermented teas utilizing microorganisms are also known, and by adding microorganisms such as lactic acid bacteria, yeasts and koji molds to the raw materials as fermentation sources, and mixing them. Fermented products are commercially available.

On the other hand, although the effectiveness of the ingredients has been recognized as a health tea from the past, raw materials having bitterness and odor, such as ukon, wormwood, ginseng, and tasanchi ginseng, are commercialized as health tea as they are. However, there is a problem that bitterness and odor are obstacles, and many people are shunned, so that it cannot be consumed by consumers.

On the other hand, recently, the cleanliness and abundant mineral components of deep sea water have attracted the attention of consumers, and have caused a boom. The desalinated water of deep sea water has entered the field of drinking water. The current situation is. The above-mentioned deep sea water is practically taken off Cape Muroto and several other places, and it is seawater in an environment where convection and mixing due to wind waves and surface temperature changes that are usually seen in the ocean surface layer do not occur. It is not affected by marine pollution caused by various kinds of used oils, harmful substances such as chemical substances and pesticides, and the amount of dissolved organic matter in seawater is very small, and it is extremely clean from a microbial perspective. It has the characteristics of Water temperature averages 13 a year
It has a low temperature of ℃ or less, and contains many natural elements required by the human body.

[0006] Table 1 is a list showing the results of analysis of various items of ocean surface water and deep ocean water. Looking at general items, the average water temperature is 21 ° C for ocean surface water and 13 for deep ocean water. As low as 0.1 ° C., the pH was 7.87 with respect to 8.19 and the DO was 7.28 with respect to 8.33 mg / L.
mg / L, TOC is 0.98 against 1.60 mg / L
Although it is mg / L, both of the deep sea water are lower, but the viable cell count is 10 ³ to 10 ^{4 of the} surface sea water, while the deep sea water is 10
It is ^2, which is lower than an order of magnitude.

[0007]

[Table 1]

In the item of nutrient salts as a mineral component, NO ₃ -N is 2.49 μg-at / L in deep sea water and 25.9 μg-at / L in deep sea water, and PO ₄ -N.
P is 1.65 μg-a against 0.34 μg-at / L
The t / L and SiO ₂ -Si are 64.2 μg-at / L, which is much larger than deep seawater, compared with 13.6 μg-at / L. Analysis results have also been obtained that the content of deep ocean water is higher than that of surface ocean water for other trace elements.

Further, as a result of analyzing the desalinated water of the deep sea water by the atomic absorption photometry, calcium was 0.4 mg / L,
It was found that magnesium was contained at 1.0 mg / L. Further, as a result of similarly analyzing the concentrated water of deep sea water by the atomic absorption spectrophotometry, it was found that calcium contained 560 mg / L and magnesium contained 1700 mg / L.

[0010]

As described above, the raw materials such as Ukon, wormwood, ginseng, and Tansanchi ginseng have been found to be effective as health tea because of their usefulness.
Conventionally, the raw materials were roasted as they were and then extracted into hot water and water using tap water for drinking, and the bitterness and odor of the raw materials were so intense that it was extremely difficult to drink and was found to be healthy. However, there is a problem that many people are shunned.

Further, since various health teas utilizing fermentation which have been conventionally used for drinking use tap water as a medium, the fermentation efficiency is not always good, and satisfactory ones for healthy drinks are obtained. There is a problem that it is not done.
Especially in recent years, the importance of naturally occurring trace elements has been reviewed.

On the other hand, seawater contains many trace elements,
Although it is excellent as a salt to be added to beverages and other foods, surface water in seawater cannot be added as it is in modern times when marine pollution has advanced. Therefore, recently, a large amount of water obtained by desalinating deep sea water is used. However, in the desalting operation, many of various nutrients and mineral components such as trace elements are often removed. There is a problem that it is hard to say that the mineral balance of deep ocean water is realized.

Therefore, the present invention solves the problems of the conventional health tea and ferments a raw material which has bitterness and odor and is not suitable for drinking, by using deep sea water as a medium. The purpose of the present invention is to obtain fermented health tea with a mellow taste, which suppresses bitterness and odor and contains many natural trace elements (minerals) contained in deep sea water.

[0014]

[Means for Solving the Problems] In order to achieve the above object, the present invention mixes a raw material and a fermentation source in deep sea water, ferments them for a predetermined time, and steams them with steam to form a vapor deposition step, a drying step, and a roasting step. The fermented health tea produced by carrying out the cooling step and the crushing step and its manufacturing method are the basic means.

The deep sea water is the raw water of the deep sea water,
Use one or more of demineralized water and concentrated water. Further, as the microorganism as the fermentation source, one or more microorganisms selected from lactic acid bacteria, yeasts and koji molds are used.

[0016] According to the fermented health tea using deep sea water, ingredients such as Ukon, wormwood, ginseng, and Sanchichi ginseng are useful as raw materials even if they are effective as health tea. The bitterness and odor is intense, making it difficult to drink,
It becomes possible to provide healthy tea suitable for drinking by alleviating the bitterness and odor of tea that is shunned by many people. In addition, the fermentation efficiency can be enhanced by using any one or more of the deep-sea water raw water, demineralized water, and concentrated water as a fermentation medium, and the tea obtained can be a natural product required by the human body. Since trace elements (minerals) are effectively used, healthy tea suitable for health drinks can be obtained.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific embodiments of a fermented health tea using deep sea water and a method for producing the same according to the present invention will be described below with reference to the drawings. In the present invention, there are bitterness, a peculiar odor, and a strong taste.
Examples include garcinia, black quince, shovel, salacia oblonga, senna, caterpillar, flies, yacon, andes macaque.

FIG. 1 is a flow chart showing an example of a process for producing fermented health tea according to the present embodiment. First, in step 1, there are bitternesses such as ukon, wormwood, ginseng, and ginseng ginseng etc. A raw material having a strong taste is prepared, and in step 2, the raw material is sterilized. This sterilization treatment is for eliminating miscellaneous bacteria adhering to the raw materials and for making a state in which fermentation by the microorganisms in the latter stage is easy. In parallel with the above steps, in step 3, deep sea water taken from a deep sea deeper than 200 meters below the sea level is prepared, and in step 4, the deep sea water is filtered, and then desalinated water 16 and concentrated water of deep sea water are prepared. I get 17. Reference numeral 15 is raw water of deep sea water, which is the same as the deep sea water prepared in step 3 above. This raw water 15
No processing such as filtration is carried out for.

In step 5, the raw water of the deep sea water 1
5, one or more kinds of desalinated water 16 or concentrated water 17 are put in a preparation tank, and one or more kinds selected from lactic acid bacteria, yeasts, and koji molds together with the raw materials sterilized in step 2 in this water Fermentation source 18, which is the microorganism, is added and mixed, and in step 6, fermentation is performed for an arbitrary time. This fermentation prevents the tea ingredients from escaping from the raw materials,
Deep sea water has an action of promoting fermentation, softening the bitterness and odor of raw materials, and allowing mineral components contained in deep sea water to permeate.

After the fermentation, the raw materials are taken out from the preparation tank, and in step 7, a vapor deposition process of steaming is carried out to stop the fermentation. The deposition time is about 30 minutes. Next, in step 8, a drying process is performed to dry the moisture content of the raw material, in step 9, a roasting process is performed, and then in step 10.
After the cooling process is performed at step 11, the crushing process is performed at step 11 to divide the raw material into a size that can be packed in a tea pack, and at step 12, a bag packing process or a packaging process using a tea pack is performed and a product is completed at step 13. .

The cooling process of step 10 is step 9
The main purpose is to prevent ignition of the raw material when it is removed from the pot after roasting, so the main purpose is to prevent this ignition, but in order to replenish salt and minerals, the roasting of steps 9 and 10 As the water for the roasting step and the cooling step, the raw water 15 of the deep sea water or the concentrated water 17 of the deep sea water is used as cooling water without using conventional tap water, etc., and the raw material is roasted before the deep sea water. It is also possible to spray the concentrated water 17 of No. 1, mix it, and then cool it to finish the fermented health tea with salt.

Table 2 shows the results of analysis of the components per 100 g of fermented konjac tea to which this embodiment was applied and ordinary konkon tea. Fermented Ukoncha contains more sugar, dietary fiber, tannin, curcumin, and vitamin E than normal Ukoncha, while protein, lipid, ash, sodium, potassium, manganese, zinc, iron, and magnesium are common konkon. It can be seen that the amount of tea is slightly higher. Table 3 shows the results of analyzing the components of tea extracted from fermented Ukon tea and ordinary Ukon tea, but there is no great difference between the two.

[0023]

[Table 2]

[0024]

[Table 3]

From Tables 2 and 3, although there are some differences in the component values of the fermented Ukon-cha which adopts the present embodiment and the normal Ukon-cha, it can be said that the two hold substantially similar component values. .

The health tea defined in the present invention means the tea using the konkon, wormwood, ginseng, and tajichi ginseng, which are mentioned above as raw materials having a bitter taste and a unique odor and having a strong taste. , Oolong tea, mulberry tea, dokudami tea, buckwheat tea, persimmon leaf tea, habu tea, wolfberry tea, aloe tea, guava tea, aojiso tea,
Tarano root tea, Hishi fruit tea, lotus leaf tea, Beni flower tea, dandelion tea, mulberry leaf tea, loquat leaf tea, Morinaka tea, mate tea, banaba leaf tea, hakobe tea, morohaya tea, nata bean tea , Momo leaf tea, hawthorn tea, tomorrow leaf tea, Kuma bamboo tea, Amachazul tea,
There are ukogi tea, rooibos tea, gymnema tea, ganoderma tea, too much tea and so on.

The deep sea water adopted in the present invention is seawater taken from a depth of 320 meters off Cape Muroto, and among the three kinds of nitrogen contained in the deep sea water, ammonia nitrogen and nitrite nitrogen are very small. The effect on living organisms was small, and the amount of nitrate nitrogen was also small in the surface layer, but as the water depth increased, the concentration increased and the water depth increased to 20
Nitrate nitrogen is present at 24 μM in 95% or more of inorganic dissolved nitrogen in water at a depth of 0 meters or less. In addition, 1.7 μM of phosphoric acid phosphorus and 41 μM of silicic acid silicon are dissolved, and each has a nutrient concentration of 5 to 10 times or more that of the surface layer portion.

Natural elements contained in the deep sea water and essential for the growth of the living body include Fe (iron), I (iodine), and Cu.
(Copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum), Se (selenium), Cr
(Chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel), As (arsenic) are 15 elements, and these elements are all well balanced in deep sea water. The major feature is that it is included. Therefore, it can be said that deep sea water has great potential for the growth and multiplication of marine life. Such potential has been proved from the fact that it has been used in aquaculture experiments on red sea bream, kelp, deep-sea coral, etc. in recent years and has produced great results. In particular, it is reported that the deep sea water off Norway is called fjord deep water and is suitable for salmon farming.

As shown in Table 1 above, the number of viable bacteria in the deep sea water is one digit or more smaller than that in the surface water, and since it contains almost no pathogenic organisms, There is no fear of diseases caused by fish disease fungi derived from seawater, and it is characterized by extremely high safety when used in fermented health tea. The present invention provides a beverage having a characteristic of promoting the growth of a living body that cannot be realized by a conventional health tea by incorporating a natural element contained in such deep sea water into a fermented health tea. You can

[0030]

As described above in detail, according to the present invention, the bitterness and odor of the raw material can be obtained even if the effects of healthy foods such as ukon, mugwort, ginseng, and tasanchi ginseng are recognized. The raw material of tea, which is intense and is shunned by many people, is mixed with microorganisms as a fermentation source in deep sea water and fermented for a predetermined time, then a vapor deposition step, a drying step,
By performing the roasting process, the cooling process, and the crushing process to obtain fermented health tea, it is possible to provide a health tea having a mellow taste suitable for drinking by alleviating the bitterness and smell of the raw material.

In particular, raw water of deep sea water as a medium for fermentation,
Fermentation efficiency is enhanced by using one or more of demineralized water and concentrated water, and various nutrient salts and mineral elements such as trace elements contained in deep sea water in the tea obtained. A large amount of this is replenished to obtain fermented health tea that reproduces the mineral balance of deep sea water. Also,
Since natural salts in seawater contain many trace elements as essential salts for the human body, they are optimal as salts to be added to health tea and also suitable as health drinks.

[Brief description of drawings]

FIG. 1 is a flow diagram showing an example of a manufacturing process of fermented healthy tea according to the present embodiment.

[Explanation of symbols]

1 ... Raw material 3 ... Deep sea water 5 ... Mixing tank 6 ... Fermentation process 7 ... Deposition process 9 ... Roasting process 10 ... Cooling process 11 ... Crushing process 12 ... Packaging process 13 ... Product 15 ... Raw water 16 ... Demineralized water 17 ... Concentrated water 18 ... Fermentation source Reference number P3310

Continued front page    F-term (reference) 4B017 LC02 LC03 LG15 LK02 LK21                       LP03 LP04 LP05 LP12 LP14

Claims (5)

[Claims] 1. A vapor deposition process, a drying process, in which a raw material and a fermentation source are mixed in deep sea water, fermented for a predetermined time, and steamed.
Fermented health tea using deep sea water characterized by being produced by performing a roasting process, a cooling process, and a crushing process. 2. The fermented health tea using deep sea water according to claim 1, wherein the deep sea water is one or more of raw water, desalted water, and concentrated water of the deep sea water. 3. The microorganism as the fermentation source includes lactic acid bacteria,
The fermented health tea using deep sea water according to claim 1 or 2, wherein one or more microorganisms selected from yeast and koji mold are used. 4. A raw material of urchin, wormwood, ginseng, ginseng ginseng, gymnema, eye drop tree, akebi, agarisk, armachazul, persimmon grass, garcinia, black karin,
Claim 1, which uses gall, Salacia oblonga, Senna, Cordyceps, Habushi, Yacon, and Andes Maca ginseng.
Fermented health tea using deep sea water according to 2 or 3. 5. A vapor deposition step of sterilizing a raw material having bitterness and a unique odor and having a strong taste, mixing the raw material and a microorganism as a fermentation source in deep sea water, fermenting the mixture for a predetermined time, and steaming with steam. A method for producing fermented health tea using deep sea water, which is characterized by being produced by performing a drying step, a roasting step, a cooling step, and a crushing step.