JP2009050211A - Watermelon tea and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide watermelon tea using fruit skins and seeds which are produced in large quantities as waste during processing watermelons. <P>SOLUTION: The watermelon tea is obtained by drying and roasting fruit skins and seeds of watermelons, mixing the skin and seeds at a ratio of (9-6) to (1-4), and packaging the mixture into 2-3g packages. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to Saijo tea in which Saijo seeds and pericarp are roasted and mixed in powder form.

Obanazawa City, Yamagata Prefecture is known as Japan's No. 1 Saijo production area, and in the summer season the town is full of color and the town is lively. Promote nationwide. However, consumption as raw food is limited, and therefore research and development are repeated in the production of watermelon juice, watermelon jam, and watermelon sugar.
Japanese Patent Publication No. 09-224621

  However, the development of these new products is to use all the fruits of Saijo, and the skin and seeds are all treated as waste. And the amount of the skin and seeds is enormous, more than half the amount of the rice bran itself, and it has a lot of moisture and is in need of this treatment. Some of the pericarp is also used as pickles.

  In view of this point, the inventor attempted to produce new Saijo tea by roasting the peel and seeds of Saijo. The seeds were dried, roasted and ground. The peel was finely cut, dried, roasted, mixed in powder form, and put into a pack to obtain Saijo tea.

  When this pack was placed in boiling water and tasted for a while, it was tasted differently from brown rice tea and decoction tea.

  The Saijo tea of the present invention is a new product for the popularization and expansion of the Ohanazawa special product, and as a part of waste treatment, the freshness of the fragrance of Saijo and the sensation tea match It is preferred as “Hari-cha” and has a great effect as a soft drink.

  The samurai tea of the present invention roasts the skin and seeds. Then blend both. The tea itself is a light brownish brown color and its shape is granular. For use, tea can be subdivided into tea packs and poured with hot water.

  Saijo uses products from Obanazawa, Yamagata Prefecture. The carp of the carp is cut out for the production of caramelized sugar and juice, and only the remaining fruit skin is subdivided into diced shapes, arranged on a drying net and dried for 4 to 5 days, and this is rotated and dried with a drum-type drier. (110 ° C., 20 minutes) Once spread on a flat drier, take a rough heat, and further put into a drum roaster and roast at 140 ° C. for 20 minutes at a high temperature.

  When it is spread on a flat dryer and exposed to rough heat, the skin is deformed into a lump. This is pulverized with a Milton pulverizer. Since the skin has a lot of moisture, it is effective to dry and roast it twice. The pulverized product of the skin is designated as A.

  Seeds separate when squeezing juice. 450-500 seeds (about 40 g) are obtained with 8 kg of rice cake. After 500 g of the washed seeds are sun-dried for 2 to 3 days, the seeds are roasted at 40 ° C. for about 20 minutes. The seed is slightly burnt. This is taken out, rough heat is taken and pulverized with a Milton pulverizer. This is B.

  The mixing ratio of the pulverized material A of the above-mentioned rice cake and the pulverized material B of the above-mentioned rice cake is B = 1 to 4 with respect to A = 9 to 6, but the blue odor remains in the skin alone and is not suitable as a beverage. Therefore, it is preferable to mix a seed powder of at least about 10% to produce a fragrance.

  When using Saijo as processed food, the amount of skin to be discarded is extremely large as described above. When using Saijo tea of the present invention, it is desirable to use the entire skin as shown in the Examples. As a result, the blue odor peculiar to Saijo remains unsuitable, so it is suitable to drink by adding about 10% seeds, and it is also possible to roast the skin and seeds together in the manufacturing process. However, when the peel pieces and seeds are combined together, the seeds are finer, so that the seeds are separated during roasting and are likely to accumulate on the bottom, making it difficult to uniformly roast.

  The sausage tea of the present invention generally uses the persimmon skin and seeds that are produced in large quantities as waste, and when used as a beverage, the aroma peculiar to sausage and the fragrance of decoction tea are combined into a fragrance. The applicability is great because it is preferred as "tea".

Claims (2)

  A raisin tea that consists only of raisins mixed with roasted raisins seed powder and roasted raisins skin powder. Roasted dried rice cake seeds into powder, and dried rice cake peel into diced shapes, dried, roasted into powder, seeded with the seed powder and skin powder A method for producing Saijo tea, which is mixed at a ratio of 1 to 4 and pericarp 9 to 6, and the mixed powder is packaged in a pack of 2 to 3 g.