JP2006101732A - Mulberry leaf tea and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mulberry leaf tea at an appropriate price through focusing attention on the fact that components included in young mulberry leaves at the peak of their growth have blood glucose level elevation-inhibiting function or the like. <P>SOLUTION: The green mulberry leaf tea is obtained through the following process: cutting harvested mulberry leaves; subjecting the cut mulberry leaves to moist hot air treatment at 120-300°C; kneading the mulberry leaves; drying the kneaded mulberry leaves and packaging the dried mulberry leaves in a tea pack: alternatively pulverizing kneaded and dried mulberry leaves. The mulberry leaf powdery tea is produced through harvesting green-state mulberry leaves; subjecting the cut mulberry leaves to moist hot air treatment followed by kneading the harvested mulberry leaves; drying the kneaded mulberry leaves and pulverizing the dried mulberry leaves. The pulverized mulberry leaf powdery tea can be added to food. The tea is taken through pouring boiling water to the tea as a drinking-type one, and is utilized as a PET bottle product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to mulberry leaf tea, mulberry leaf powder tea, mulberry leaf extraction tea, and methods for producing them, which improve health functions such as green juice and wheat leaf tea.

  In recent years, tea has attracted attention as a health drink and is effective in maintaining physical condition, preventing aging, reducing stress, and the like. In addition to the development of high-function foods, tea has also attracted attention as it contains ingredients that improve biological adjustment functions such as low calorie reduction, obesity prevention function, and endurance retention.

  By the way, in response to these requirements, medicinal plants such as aloe, dogami, fig, loquat, mugwort, and assembly are used as well as chlorella, carrots, royal jelly, turmeric, etc., which are known as highly functional foods. However, these have the problem that they all have a unique taste and aroma and are difficult to eat and drink, and the price of ingredients is high, so they should be used as general tea. Was difficult.

  In addition, the components contained in mulberry leaves are said to have a blood glucose level increase suppressing function and the like, but maintaining dark green color and enzyme inactivation contained in mulberry leaves are important factors.

For this reason, it is known that steam heat treatment is effective. Normally, steam of 100 ° C with no pressure generated by a boiler is applied to tea leaves (see, for example, Patent Document 1), but enzyme deactivation is not possible. Incomplete, browning of tea leaves and astringency and deterioration in taste, re-fired, and mild tea was produced, but it would lead to increased processing costs and more efficient use of heat, etc. There was a drawback to say.
JP 2002-330697 A

  The present invention is intended in view of the above-mentioned problems, and pays attention to the fact that the ingredients contained in the growing mulberry leaves have a blood glucose level increase suppressing function and the like, and can improve health at an appropriate price. And a manufacturing method thereof.

  The mulberry leaf tea of the present invention is characterized in that the cut mulberry leaf is cut, treated with humidified hot air at 120 ° C to 300 ° C, kneaded and dried, and packed in a tea pack.

  The mulberry leaf powder tea of the present invention is characterized in that mulberry leaves that have been kneaded and dried are crushed into fine powder. In addition to being used as powdered tea, it can be used by adding it to foods to provide a unique flavor and aroma of mulberry leaves and also provide a health food that contributes to improving health.

  The mulberry leaf powder tea of the present invention is characterized by cutting green mulberry leaves, pulverizing mulberry leaves that have been moistened with hot air and dried by kneading.

  The method for producing mulberry leaf tea according to the present invention comprises cutting mulberry leaves, treating with humidified hot air at 120 ° C. to 300 ° C., drying with kneading, stuffing them into a tea pack, pouring hot water or boiled and greening. It is characterized in that green mulberry leaf tea is produced by producing mulberry leaf tea, or further packed in a pet bottle.

  The method for producing mulberry leaf powder tea according to the present invention is characterized by pouring hot water or water into mulberry leaf tea obtained by pulverizing mulberry leaves that have been treated with humidified hot air, kneaded and dried to a fine powder.

  The method for producing mulberry leaf powder tea according to the present invention is characterized by cutting green mulberry leaves, pouring hot water or water into mulberry leaf tea obtained by pulverizing mulberry leaves that have been treated with humidified hot air, kneaded and dried. To do.

  According to this invention, it is possible to provide a tea that has a blood glucose level increase suppressing function and the like and can improve health at an appropriate price.

  In the production method of the present invention, when mulberry leaf tea treated with humidified hot air is used as a bottle beverage or can beverage, the deterioration due to heat sterilization is small, the heat sterilization odor does not occur, and the mulberry has an effective functional ingredient contained in mulberry leaves. Can produce leaf tea.

  In the production method of the present invention, mulberry tea is dried after the humidified hot air treatment, so that it can be easily crushed and finely ground and can provide a unique flavor and color.

  According to the method of use of the present invention, pulverized mulberry leaf tea can be added to food and used to provide a unique flavor and aroma of mulberry leaf and also provide a health food that contributes to improving health.

  The mulberry leaf tea, mulberry leaf powder tea of the present invention and the production method thereof will be described in detail below.

  Mainly describing the production of mulberry leaf tea, the mulberry leaves are harvested, the mulberry leaves are cut, and a humidified hot air apparatus with a large amount of humidified hot air at 120 ° C to 300 ° C for several minutes, for example, Blue killing (oxygen deactivation) and heat treatment are performed in 2 to 10 minutes. Further, strong continuous twisting is then performed to prevent green discoloration and dry.

  Cut the cut mulberry leaves, wash them with water, treat with humidified hot air, stuff them with 4g of stuffed and dried, pour them into 500cc hot water or boiled teacups, or cool and drink as cold tea. Effects such as suppression of an increase in blood glucose level can be expected.

  Young mulberry leaves are dried, finely ground, 0.5 to 18 g is put into 100 cc teacup, hot water or cold water is poured into it, and it continues to drink in the green juice state to obtain the unique health function of mulberry leaves. be able to.

  This invention has attracted much attention as an effective utilization measure for sericulture farmers.

Claims (7)

  Mulberry leaf tea, which is obtained by cutting mulberry leaves, treating with humidified hot air, and kneading and drying.   Green mulberry leaf tea that is cut into mulberry leaves, treated with humidified hot air at 120 ° C to 300 ° C, kneaded and dried, and then powdered or packed in a tea pack.   A method for producing mulberry leaf tea, characterized in that green mulberry leaf tea is produced by cutting mulberry leaves, treating with humidified hot air, drying and kneading, filling in a tea pack and pouring hot water or boiling.   A method for producing mulberry leaf tea, comprising cutting mulberry leaves, treating with humidified hot air, drying and simmering, stuffing into a pet bottle to produce green mulberry leaf tea.   A method for producing mulberry leaf powder tea, which comprises pouring hot water or water into mulberry leaf tea obtained by pulverizing mulberry leaf which has been treated by humidification and hot air treatment and dried.   A method for producing mulberry leaf powder tea, characterized in that green mulberry leaves are harvested, and hot water or water is poured into mulberry leaf tea that has been crushed and dried by humidifying hot air treatment and kneading and drying.   A method for using powdered mulberry tea, characterized by adding mulberry leaf tea obtained by pulverizing mulberry leaves, treating with humidified hot air and then kneading and drying to a food.