JPH0120858B2 - - Google Patents

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for processing Gypsophila.

(Conventional technology) Gypsophila, an edible plant belonging to the Cucurbitaceae family and a climbing perennial that can be found everywhere in the mountains and fields of Japan, is not only used for its leaves to be picked and dried in the shade to be brewed and drunk as Gypsophila tea, but also to treat diabetes. It is well known that it is used as a so-called health tea, such as being used as a sweetener for people such as men.

Conventionally, Gypsophila tea has been made by drying wild or cultivated Gypsophila in the sun or in the shade, then shredding it into powder, brewing it, and making it drinkable. Further, as a conventional technique, there is one described in Japanese Patent Publication No. 59-33337. This prior art involves the process of (a) steaming finely chopped fresh leaves and/or stems of Jiaogulan with steam in a steaming vessel, and (b) a process of steaming the raw leaves and/or stems of Jiaogulan in a porcelain or metal container heated to approximately 150 to 400 degrees Celsius. (c) thoroughly rolling the treated leaves and/or stems; and (d) at a temperature of about 40 degrees to 90 degrees. This is a method of processing Jiaogulan by subjecting it to a step of drying for one to several hours at C and pulverizing it if desired to obtain a processed product of Jiaogulan.

(Problem to be Solved by the Invention) Similar to conventional general green tea, raw Physophylla vulgare is sun-dried or shade-dried, shredded, powdered, and brewed, and the tea leaves are yellow-green in color. However, it lacked the refreshing aroma unique to tea, and had the drawbacks of leaving a particularly grassy smell. In addition, the processed products processed by the above-mentioned conventional technology have advantages such as having a sweet taste with less bitterness and eliminating the grassy smell. For example, it is generally unsuitable for people who like black tea, but as a general product for promoting health, it is desirable to have a gypsophila tea with a color that is also liked by such people.

(Means for Solving the Problems) In order to solve the above problems, fresh, raw Gynathos vulgaris is cut into pieces of about 3 cm length, and the pieces are withered in the sun or in a withering machine for 30 minutes to 2 hours. The resulting moisture content is reduced to 55 to 65%, then kneaded in a rolling machine for 1 to 3 hours, and then heated to a temperature of 95% in the fermentation room.
Ferment at 20 to 25 degrees C. Next, they heat-treated it in a rotary furnace to stop fermentation and dried it in a continuous dryer to produce a product.

(Function) By taking such measures, the moisture content of the fine pieces of fresh Jiaogulan becomes 55 to 65% in the withering machine, and by rolling them in the rolling machine, the water content becomes uniform and fermentation becomes easier. Fermentation is the most important step, but care must be taken to ensure that the room temperature does not exceed 27 degrees Celsius to prevent the small pieces from steaming due to the heat. If used in moderation, the product will be copper-colored, but if used in excess, it will darken and the tea will have a bad aroma.

Fermentation is stopped in the next rotary furnace and dried in a continuous dryer, making it possible to mass-produce high-quality products.

(Example) A method for processing fermented Gypsophila (hereinafter referred to as the present processing method), which is an example of the present invention, will be described.
This processing method is performed by the following steps.

(1) Shredding process of raw Physophyllacea vulgare (2) Withering process (3) Rolling process (4) Fermentation process (5) Heat treatment process (6) Drying process (7) Product packaging process (1) Shredding process of raw Physophyllum syringa Yamano The raw Physophylla cranium, which grows naturally or is cultivated, is shredded into pieces of about 3 cm length using a known shredder to prepare for the processing process.

(2) Withering process Withering is an operation that reduces the water content of tea leaves through evaporation, but it is not simply drying that removes water. Meanwhile, consideration must be given to flavoring. In this processing method, a well-known withering process using the sun or a withering machine is employed, and the fine pieces of raw Physophyllensis are processed for about 30 minutes to 2 hours. This wilting reduces the moisture content of the fragments to 55 to 65%.
Moisture can be measured using a known moisture meter.

(3) Rolling process Rolling is a process in which tea leaves are rolled to homogenize the water content and facilitate fermentation. In this processing method, fine pieces of raw Physcomitrella japonica are rolled for 1 to 3 hours using a known rolling machine. For example, a kneading machine with a load of 80 kg is used.

(4) Fermentation process Fermentation is carried out in a known fermentation chamber at a room temperature of 20 to 25 degrees Celsius with relative humidity of 95% for the required time. This step is an important step, and it is necessary to keep the temperature below 20 degrees Celsius to prevent the leaves from becoming stuffy.
If the fermentation of raw Physophyllum is done properly using this processing method, the fine pieces will be copper-colored, and if it is too much, they will turn dark and have a bad aroma. In the fermentation room, it is convenient to use a fermentation box.

(5) Heat treatment process Next, the pieces that have undergone the steps up to now are placed in a known rotary furnace and heat treated at 150 to 400 degrees C for 10 to 30 minutes.

(6) Drying process Next, continuous drying is performed for 20 to 30 minutes at a drying temperature of 100 to 120 degrees C using a known continuous dryer.

(7) Product packaging process The copper-colored fine pieces that have gone through each of the above steps may be further powdered if desired.
By carrying out the required packaging, a fermented Gypsophila tea product can be obtained.

(Effects of the Invention) Since the present invention is configured as described above, by applying the processing method of the present invention to Gyphos vulgare tea, raw Physophylla tea with a water content of about 90% can be made with saponin as an active ingredient without a grassy taste and with a water content of about 3%. The effect is that it is possible to obtain a large amount of high-quality products with a good aroma and aroma, which is a syringe tea with a color similar to that of a fragrant tea without impairing the content of.

Claims (1)

[Scope of Claims] 1. A step of cutting fresh, raw Jiaogulan into pieces of about 3 cm in length, a step of withering the said Jiaogulan fragments in the sun or with an artificial withering machine for 30 minutes to 2 hours, and the withering step. The finished pieces of Gypsophila are rolled in a rolling machine and fermented in a fermentation chamber.1
A process of 3 hours to 3 hours, followed by 10 minutes at 150 to 400 degrees Celsius in a rotary furnace.
A process of heat treatment for 30 minutes to 30 minutes, and then a continuous dryer at 100 to 120 degrees C.
A method for processing fermented Gypsophila tea, which comprises a step of drying for 20 to 30 minutes.