JP2012050335A - Method of producing guava tea leaf - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing guava tea which maintains a refreshing light green color being the original color of guava leaves, can substantially extract polyphenol, is not difficult to drink as conventional guava tea, more than that, creates a refreshing image to encourage people to drink the guava tea.SOLUTION: The method of producing guava tea includes the steps of picking, washing, steaming, rubbing and twisting, and drying guava leaves. Dried clumped guava leaves are used as tea leaves for the center, and eighty-percent dried open guava leaves are used as tea leaves for the hull. The clumped tea leaves for the center are formed by being wrapped with the tea leaves for the hull, and dried again.

Description

  The present invention relates to a method for producing tea leaves using guava.

  Guava is a subtropical plant that is also known as Banzakuro, a plant belonging to the genus Bungiro of the Myrtaceae family. Many grow naturally in the mountainous area in the northern part of Okinawa Prefecture.

  In Okinawa, the fruits have been eaten as fruits for a long time, and the leaves were dried and then decocted and drunk as tea.

  The active ingredient of this guava is a substance called quercetin, which is a kind of polyphenol and a water-soluble substance with excellent antioxidant ability.

  The fruit is rich in vitamins A, B, and C. The polyphenols contained in the leaves have a gentle effect on sugar absorption and are used in healthy tea (guava tea). Some products are licensed for specific health foods.

  In JP 2007-117011, a strawberry guava tea and a strawberry guava tea which are made from strawberry guava leaves and stems, are healthy and easy to drink, and can enhance extraction of polyphenols which have a function of lowering blood sugar level. For the purpose of providing a manufacturing method, strawberry guava tea made from sun-dried and roasted strawberry guava leaves and stems, and leaves and stems of strawberry guava autumn buds are cut to a certain size, and this is tempered. A method for producing strawberry guava tea obtained by sun-drying and then roasting in a kettle is disclosed.

JP-A-2003-274911 discloses guava tea obtained by drying sun-dried collected guava leaves, stevia used as a sweetener, Rakan fruit, and a flavoring agent, and citric acid having an anti-corruption effect. Healthy nutrition with guava tea extract that does not impair the excellent nutrients and characteristics of, does not use preservatives or preservatives, amplifies the effects of blood pressure and blood sugar, provides beauty and health drinks, and enables long-term storage Tea and its manufacturing method are disclosed.

JP 2007-117011 A JP 2003-274911 A

  In this way, guava leaves have come to be widely used as tea leaves and soft drinks because of the active ingredients such as quercetin, which is a polyphenol that has a function of lowering blood sugar levels.

  However, the conventional guava tea has a problem that it has a blue odor and is difficult to drink.

  In addition, in the case of conventional drying treatment alone, there is also a problem that polyphenol which is an effective ingredient of guava is not sufficiently extracted when drinking as normal tea.

  In the said Unexamined-Japanese-Patent No. 2007-117001, by roasting for 15 to 20 minutes with an iron pan, a blue odor is removed and polyphenol is made easy to be extracted.

  However, in order to roast in an iron pan, in a dry state, a refreshing light green color will turn brown at once. The image of the lush guava will collapse. In addition, the unique bitterness of roasting comes out.

  In addition, there is a problem that part of the polyphenol is altered or evaporated by heating.

  Japanese Patent Application Laid-Open No. 2003-274911 is a technique for improving the storage stability as a beverage, which is a mixture of stevia, rahan fruit, citric acid, and the like with guava tea. It is a change to a taste that is easy to drink by mixing, and after boiling guava tea, the extract is extracted by centrifugation. It is.

The present invention has been made in view of the above-described problems, and maintains the light green color of the original guava leaves, can sufficiently extract polyphenols, and has the conventional difficulty of drinking guava tea. Rather, it is an object of the present invention to provide a method for producing guava tea leaves that gives a refreshing image that makes people want to drink guava tea.

  In order to solve the above-mentioned problems, the present invention provides a method for producing guava tea leaves according to claim 1, wherein the guava leaves are obtained by washing, steaming, heat-treating and then drying. It is what.

  Guava leaves are washed and washed immediately after collection. If the leaves are left as they are after collection, the fresh leaves are fermented. Therefore, from the viewpoint of maintaining freshness, it is preferable to quickly wash after collection and perform the following steaming heat treatment.

  Steaming heats the cleaned guava leaves in a steamer and steams them for 5-10 minutes. Blue odor can be removed while stopping the action of oxidase and keeping the color of tea leaves green.

  This steam heat treatment is an important process that has a decisive influence on the color and quality (taste, aroma, etc.) of tea leaves.

  The twisting process is a process in which the cell membrane of tea leaves is weakened by the above-mentioned steaming heat treatment, and the fibers are cut by thawing so that the components can be easily extracted.

  The twisting process is preferably about 5 to 30 minutes, and preferably about 15 minutes. Any specific twisting process may be used as long as it can squeeze the tea leaves. Alternatively, the tea leaves may be squeezed and pressed by hand on the squeeze stage.

  In addition, in order to efficiently squeeze tea leaves and to efficiently remove the moisture of tea leaves during twisting, the surface of the twisting table is provided with irregularities, the surface is a tatami surface, and a water absorbent sheet such as Japanese paper is provided on the surface. It is effective to loosen the tea leaves using a twisting table whose surface has been processed in a timely manner.

  The drying process may be any process as long as it can be dried until the moisture content of the tea leaves is about 5% after the twisting process. If the moisture content of the dried tea leaves is high, the quality is deteriorated, which is not preferable.

  The drying treatment may be carried out in a state of being loosened, or may be naturally dried by spreading guava leaves. In natural drying, shade drying is preferred. In addition, timely drying means such as hot air drying, low temperature drying, and freeze drying may be used.

  According to a second aspect of the present invention, there is provided a method for producing guava tea leaves, wherein the guava leaves are shaped into a lump after the twisting process and then dried.

  The lump is a state in which the leaves after twisting are gathered to some extent by gently grasping the guava leaves after twisting with one hand. The size is preferably about 2 to 5 cm in diameter. If it is too large, the central portion will be difficult to dry.

  The drying means in this case may be natural drying, and timely drying means such as hot air drying, low temperature drying, and freeze drying can be used. Dry to a moisture content of about 5%.

  According to a third aspect of the present invention, the guava tea leaf production method is characterized in that after twisting is performed to such an extent that the fibers are not cut, the leaves are opened and shaped, and then dried for eight minutes.

  The twisting process is such that the shape of the guava leaves does not collapse and is weakly loosened to such an extent that the fibers are not broken, and is preferably a twisting process of about 5 minutes.

  The weakly twisted guava leaf is opened and shaped after being dried, and drying is preferably natural drying. Timely drying means such as hot air drying, low temperature drying, and freeze drying can be used.

  The dry state is dried for 8 minutes. The eight-minute dry state means drying to a moisture content of about 20%. It is not a full-fledged dryness, but is a dry state in which the moisture is somewhat moderate and the guava leaves are not broken or cracked even if they are bent to some extent.

  In claim 4, the lump of guava leaf dried in claim 2 is used as a central tea leaf, and the open guava leaf dried in 8 minutes in claim 3 is used as a tea leaf for skin, A guava tea leaf production method is characterized in that the center tea leaf is rolled up and shaped so as to be wrapped with an open guava leaf tea leaf and dried again.

  The tea leaves for the center are preferably used after being dried to about 5%. When wrapped with tea leaves for outer skin while the moisture content of the center tea leaves is high, it may be difficult to sufficiently dry to the center part in the drying process after roll-up shaping. It is preferable to use it.

  The outer tea leaves are used by wrapping the central tea leaves with a single leaf.

  It is preferable to fix the outer tea leaves so that the outer tea leaves are not opened while the central tea leaves are wrapped. It may be wound with a thread, pinned with a rubber ring or fastened with a rubber ring.

  The re-drying process is to dry the wrapped guava tea leaves in the same shape, and any suitable drying means such as natural drying, hot air drying, low temperature drying, and freeze drying can be used.

  The drying process is preferably performed slowly and uniformly, avoiding rapid drying. It is preferable that the moisture content of the tea leaves for the outer skin is dried to about 5%. In natural drying, shade drying is preferable. In the case of sun drying, the dried state is unlikely to be uniform, and the wrapped state of the outer tea leaves may be disrupted.

  According to a fifth aspect of the present invention, a guava tea leaf is characterized in that a lump of guava leaf (central tea leaf) is rolled up and shaped so as to be wrapped in an open guava leaf (outer tea leaf).

  When the guava tea leaves of the present invention described above are poured with hot water for about 5 minutes, they become a light green guava tea and a refreshing guava tea.

  The guava tea leaves may be decocted or drained. In case of roasting, it takes about 1 to 2 minutes, and in case of draining, it may take about 30 minutes. The guava tea has the same taste as when hot water is poured.

There is no raw odor, and the tea has a slightly pale green color with a guava scent. Because it is not roasted, it has no burning smell and is easy to drink and refreshing tea like light herbal tea.

The present invention has the following effects.
1) A refreshing guava tea having no odor like conventional guava tea can be realized.

2) Since the cell membrane is broken and the fibers are cut by steaming and twisting, guava tea from which polyphenols, which are the active ingredient of guava leaf, are sufficiently extracted can be provided.

3) Renew the image of guava tea that is hard to drink, and it has an appearance that stimulates willingness to drink, and can provide guava tea in an unprecedented form.

4) Since tea leaves are opened with hot water when drinking, it is possible to provide unprecedented guava tea that can be enjoyed by adding tea.

5) After the tea leaves for the center and the tea leaves for the skin are separately twisted and dried, they are shaped, rolled up, and dried again, so that they can be dried without breaking their shapes.

6) By using guava tea that has been rolled up, it is possible to easily prepare certain tea leaves without worrying about the amount of tea leaves used, and to drink guava tea simply by pouring hot water.

It is a flowchart which shows the manufacturing process of the winding guava tea by this invention. It is an external view which shows the tea leaves for center of the rolled guava tea by this invention. It is an external view which shows the tea leaves for the skin of the rolled guava tea by this invention. It is an external view which shows the winding-up process state of the winding guava tea by this invention. It is an external view which shows the state which packed the rolled guava tea by this invention. It is an external view which shows the use condition of the winding guava tea by this invention.

Embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a flow chart showing a process for producing a rolled guava tea according to the present invention.

  In this example, a method for producing a double-layered guava tea in which a central tea leaf is rolled up with a tea leaf for the outer skin is shown.

S-1) Collection Collect guava leaves. Collect green with good leaf color and no worm-eating.

S-2) Washing with water Put the collected guava leaves in a sieve, etc., and wash thoroughly with water to remove dust and insects.

S-3) Steaming Heated guava leaves are placed in a steamer and steamed for 8 minutes.

S-4) Twist process (strong)
The steamed guava leaves are squeezed and gripped on a twisting table with a tatami mat on the surface, and squeezed so that the fibers are sufficiently cut. Dissolve it for about 15 minutes. The guava leaves after the main twisting process are used for the leaf tea 1 for the center.

S-5) Agglomeration The guava leaves, which have been sufficiently twisted, are agglomerated in a state where they are grasped with one hand without being lightly shaped. It should be large enough to fit in one hand like a sushi chef, and lightly squeezed into a cylindrical or elliptical shape.

S-6) Drying treatment Agglomerated guava leaves are dried by shade drying. It was naturally dried for 24 hours. The drying means may be any means as long as it does not collapse after drying and can be dried so as not to turn brown, and may be means such as hot air drying, low temperature drying, and freeze drying as appropriate. The moisture content was dried to about 5%.

S-7) Tea leaves for the center After the above drying process, a sushi-shaved guava leaf lump is produced in pale green. This guava leaf lump is designated as the center tea leaf 1. FIG. 2 shows the center tea leaf 1 after drying.

S-8) Twisting treatment (weak)
The guava leaf after the steaming heat treatment of S-3) is gently squeezed so as to be grasped and pressed on a twisting table provided with a tatami surface on the surface. Dissolve weakly enough that the fiber does not break. Dissolve it for about 15 minutes. The guava leaves after the main twisting process are used for the leaf tea 2 for the outer skin.

S-9) Open shaping The guava leaf after the above light twisting process is neatly opened and shaped.

S-10) Eight minute drying process It is made to dry, maintaining the opened state of the guava leaf. It is not completely dried, but is dried for 8 minutes so that some softness remains. Air dry in the shade for about 2 hours. Any drying means may be used as long as the open shape does not collapse after drying and it can be dried so that some softness remains, and means such as hot air drying, low temperature drying, and freeze drying may be used as appropriate. .

S-11) Tea leaves for hulls After the above drying treatment, the leaves become light green and slightly soft and guava leaves, which become hull tea leaves 2. FIG. 3 shows a tea leaf 2 for outer skin that is dried for 8 minutes.

S-12) Rolling-up process The center tea leaf of S-7) is used as a core, and the outside is wound around the outer tea leaf of S-11) and rolled up. Fix it with a fixing means such as a dust ring so that the rolled tea leaves do not open. A guava tea leaf 3 having a double structure in which a central portion is made of a central tea leaf and an outer peripheral portion thereof is made of an outer tea leaf. FIG. 4 shows the wound guava tea leaf 3 after the winding process.

S-13) Final drying treatment The double-structured guava leaf that had been rolled up was naturally dried by shade drying. Dry for 24 hours. The moisture content is dried to about 5%. The drying means may be any means as long as the shape does not collapse after drying and can be dried so as not to turn brown, and means such as hot air drying, low temperature drying, and freeze drying may be used as appropriate.

S-14) Rolled-up guava tea In this way, after final drying, it becomes a rolled-up guava tea that has a unique aroma of guava leaves in a faint green color. FIG. 5 shows the rolled guava tea 4 packed in a bag.

  This rolled guava tea is put into a teapot, etc., poured with hot water, and becomes a guava tea with a slightly light green color in about 5 minutes.

  This guava tea is light in color but has a refreshing guava scent. The taste is completely different from conventional guava tea, and it has no blue odor and is refreshing and very easy to drink like herbal tea such as lemongrass. FIG. 6 shows the state of use.

  In addition, since the present guava tea has been subjected to steaming and twisting, the guava leaf component is sufficiently extracted, and even though the color is faint, it has a sufficient scent.

  When decocted, it may take 1 to 2 minutes. Water can also be dispensed, and delicious guava tea can be obtained in about 30 minutes.

When steaming and twisting treatments are not performed as in the present invention, the guava leaves cannot be removed and the same taste and aroma cannot be realized. Moreover, the raw odor cannot be eliminated. In the present invention, since no roasting treatment is performed, no browning occurs and no bitterness is produced.

1 Tea leaves for the center 2 Tea leaves for the outer skin 3 Rolled guava leaves S-1 Sampling S-2 Washing with water S-3 Steaming heat treatment S-4 Twisting treatment (strong)
S-5 Agglomeration S-6 Drying S-7 Tea leaves for the center S-8 Twisting (weak)
S-9 Open shaping S-10 Eight minute drying S-11 Tea leaves for outer skin S-12 Rolling up processing S-13 Final drying processing S-14 Rolling up guava tea

Claims (5)

A method for producing guava tea leaves, comprising washing, steaming, twisting and then drying guava leaves.
A method for producing guava tea leaves, comprising washing guava leaves, steaming heat treatment, twisting treatment, shaping into lumps, and drying treatment.
A method for producing a guava tea leaf, comprising washing a guava leaf, steaming and heat-treating the fiber so as not to break the fiber, opening the leaf, shaping the guava leaf, and drying it for 8 minutes.
The massive guava leaf dried in claim 2 is used as a central tea leaf, the opened guava leaf dried in eight minutes is used as a tea leaf for the outer skin, and the massive central tea leaf is used as the tea leaf. A method for producing guava tea leaves, wherein the guava tea leaves are rolled up and shaped so as to be wrapped in the open tea leaves and dried again.
  A guava tea leaf in which massive guava leaf (tea leaf for the center) is rolled up and shaped so as to be wrapped in an open guava leaf (tea leaf for hull).