JP2016214226A - Method for eliminating bitterness of mugwort - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mugwort tea that is easy-to-drink and delicious, by reducing or eliminating the bitterness without significantly compromising the healthy ingredient of mugwort, especially mineral content.SOLUTION: Provided is a method for reducing or eliminating the bitterness of mugwort by heat-treating mugwort in an air at a temperature of around 80 to 235°C. Preferably, provided is the treatment method in which the aroma of mugwort is left with the temperature treatment range of about 100 to about 130°C. Also, the production of a mugwort tea that is easy-to-drink and delicious, in which the bitterness is reduced or eliminated without compromising the healthy ingredient of mugwort, especially mineral content, using the mugwort obtained by said method.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing strawberry tea that can be consumed deliciously with the bitter taste of strawberry.

In general, the method of removing the bitter taste of koji is to boil it in hot water and dissolve the bitter ingredients, but this dissolves not only bitter ingredients but also soluble nutritional ingredients and medicinal ingredients, and the health benefits of koji The result was spoiled.

To provide a delicious and easy-to-drink tea that reduces or eliminates bitterness without significantly damaging the health ingredients, especially mineral content.

The bitter component of cocoon is decomposed by heat-treating cocoon for a long time in the air at a temperature around 100 ° C.

According to the present invention, the bitter taste of the candy disappears, or a bitter taste that exhibits moderate refreshment remains, and a delicious strawberry tea with a slight umami component and aroma can be produced.

From summer to autumn, cocoons harvested from the roots are shaded and dried indoors in a constant temperature dryer for 6 hours at 100 ° C, 3 hours at 120 ° C, 2 hours at 130 ° C, 150 hours In the case of ℃, heating for 1 hour at 170 ℃ for 30 minutes, 185 ℃ for 25 minutes, and 200 ℃ for 15 minutes, the bitterness disappears and becomes the source of delicious tea. Boil this for 1-2 minutes in boiling water, and it will have a bitter umami taste, and the scent of the crab (the scent disappears at 150 ° C or higher, and the scent disappears when heated for more than 10 hours) is also subtle. You can drink tea. In addition, if it is 235 degreeC or more, possibility of burning will become high.

As above, refreshing flavored tea with a slight bitter taste when heating time is reduced to 12 hours at 80 ° C, 3 hours at 100 ° C, 2 hours at 120 ° C, 30 minutes at 150 ° C. Is obtained.

Claims (2)

A method of reducing or eliminating the bitterness of cocoons by heat-treating the air cocoon at a temperature of around 80 ° C. or more and 235 ° C. or less. 2. A method of treating the temperature treatment range of claim 1 from about 100 ° C. to about 130 ° C., leaving the scent of buds.