JPH0130472B2 - - Google Patents
Info
- Publication number
- JPH0130472B2 JPH0130472B2 JP61074477A JP7447786A JPH0130472B2 JP H0130472 B2 JPH0130472 B2 JP H0130472B2 JP 61074477 A JP61074477 A JP 61074477A JP 7447786 A JP7447786 A JP 7447786A JP H0130472 B2 JPH0130472 B2 JP H0130472B2
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- tea
- flavor
- rice tea
- natural
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000269722 Thea sinensis Species 0.000 claims description 18
- 235000021329 brown rice Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 239000007961 artificial flavoring substance Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 4
- 240000007154 Coffea arabica Species 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 235000015123 black coffee Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、玄米茶の元製造法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing brown rice tea.
従来玄米茶の元に花弁、香気、人工、自然の香
料を用いた製造法は知られていない。
Conventionally, there are no known methods of producing brown rice tea using flower petals, aromas, or artificial or natural flavorings.
従来玄米を蒸し、これを乾燥して焙じた玄米茶
の元に緑茶を混合して製造した玄米茶は、独特の
風味を有し国内で飲用されているが、近年ウーロ
ン茶、コーヒー、紅茶等香りの強い飲料が好まれ
るようになり消費も増大している。しかし一方、
若者を中心として今までにない新しい緑茶、強い
香気の玄米茶等が嗜好性として求められている。
Traditionally, genmaicha is made by steaming brown rice, drying and roasting it, and then mixing green tea with it.It has a unique flavor and is consumed in Japan, but in recent years, it has become more popular with aromas such as oolong tea, coffee, and black tea. Stronger beverages are becoming more popular and consumption is also increasing. But on the other hand,
New green teas, strong aromas of brown rice tea, etc. are in demand, especially among young people.
本発明は、斯様な実情に鑑み、この問題に対処
するため発明したもので、玄米茶の元製造工程中
の原料に花弁又は他の自然香料、人工香料を添加
し撹拌混合して着香し、乾燥させ焙じた事を特徴
とした玄米茶の元製造法であつて、花弁には、蜂
蜜、花粉等で知られた食効が有り、この玄米茶の
元に花の芳香を添加し、芳香のある風味良好で、
ウーロン茶、紅茶、コーヒー等の芳香の強い飲料
に対抗する十分な玄米茶を製造することを目的に
提供するものである。
The present invention was invented in order to deal with this problem in view of the above-mentioned circumstances.The present invention is made by adding flower petals or other natural fragrances or artificial fragrances to the raw materials during the original manufacturing process of brown rice tea, and stirring and mixing them to give flavor. This is the original production method for Genmaicha, which is characterized by drying and roasting the petals, which are known to have edible properties such as honey and pollen. , good aromatic flavor,
It is provided for the purpose of producing brown rice tea sufficient to compete with highly aromatic beverages such as oolong tea, black tea, and coffee.
玄米茶の元の製造工程中に原料に花弁又は他の
自然香料、人工香料を添加し、撹拌混合した後14
〜15時間程度放置し充分に原料に花弁又は他の自
然の香料を着香させた後乾燥させて焙じたもの
で、自然の有する特有の芳香が与えられて今まで
にない独特な風味と芳香を得た玄米茶の元の製造
が製造出来たのである。
During the original manufacturing process of Genmaicha, petals or other natural flavors or artificial flavors are added to the raw materials and after stirring and mixing14
It is left for about 15 hours to fully flavor the raw materials with flower petals or other natural fragrances, then dried and roasted, giving it a unique flavor and aroma that is unique to nature. The original production of brown rice tea was made possible.
本発明は玄米茶の元の製造法の一実施例を説明
する。玄米を蒸し、この原料に花弁又は人工、自
然の香料を添加して充分に撹拌混合した後14〜15
時間程度そのままの状態で放置し、充分に原料に
花弁又は他の自然の香料を着香させた後乾燥し、
焙じて芳香のよい独特な風味のある玄米茶の元を
製造するものである。
The present invention describes one embodiment of the original method for producing brown rice tea. After steaming brown rice and adding flower petals or artificial or natural flavorings to this raw material and thoroughly stirring and mixing, 14 to 15 minutes.
Leave it as it is for about an hour, add enough flower petals or other natural fragrances to the raw material, and then dry it.
It is used to produce brown rice tea, which is roasted and has a unique aromatic flavor.
本発明は上述のように、玄米茶の元製造工程中
の原料に花弁又は他の自然、人工香料を添加し撹
拌混合して着香し、乾燥させ焙じた事を特微とし
た玄米茶の元製造法で、花粉の成分も多く含ま
れ、又乾燥する事で花弁又は他の自然香料、人工
香料の香りを風味が相俟つて芳味の良い嗜好性を
発揮し、現在人気のウーロン茶、コーヒー、紅茶
等の飲料に対抗出来る香気の強い飲料の商品が生
産でき、日本緑茶の消費減退に歯止めを掛け、緑
茶生産に希望を与えることができる効果がある。
As mentioned above, the present invention is a brown rice tea which is characterized by adding flower petals or other natural or artificial fragrances to raw materials during the original production process of brown rice tea, stirring and mixing to give flavor, drying and roasting. Due to the original manufacturing method, it contains a lot of pollen components, and when dried, the scent of flower petals or other natural fragrances and artificial fragrances combine to create a fragrant palatability, making oolong tea, which is currently popular. It is possible to produce beverage products with a strong aroma that can compete with beverages such as coffee and black tea, which has the effect of halting the decline in consumption of Japanese green tea and giving hope to green tea production.
Claims (1)
自然香料、人工香料を添加し撹拌混合して着香
し、乾燥させ焙じた事を特徴とした玄米茶の元製
造法。1. A method for producing brown rice tea that is characterized by adding flower petals or other natural flavorings or artificial flavors to raw materials during the production process of brown rice tea, stirring and mixing them to give them flavor, and then drying and roasting them.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61074477A JPS62232363A (en) | 1986-04-01 | 1986-04-01 | Production of material for tea blended with roasted unpolished rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61074477A JPS62232363A (en) | 1986-04-01 | 1986-04-01 | Production of material for tea blended with roasted unpolished rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62232363A JPS62232363A (en) | 1987-10-12 |
| JPH0130472B2 true JPH0130472B2 (en) | 1989-06-20 |
Family
ID=13548387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61074477A Granted JPS62232363A (en) | 1986-04-01 | 1986-04-01 | Production of material for tea blended with roasted unpolished rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62232363A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06113798A (en) * | 1991-06-21 | 1994-04-26 | Meichiya Midoriya:Kk | Whole-rice tea containing mugwort |
| EP1425974B1 (en) * | 2001-08-20 | 2007-10-31 | Jiying Xu | A method for processing tea flower |
| CN104397578B (en) * | 2014-12-04 | 2017-08-25 | 谢宏华 | The processing method of Jasmine scented rice |
-
1986
- 1986-04-01 JP JP61074477A patent/JPS62232363A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62232363A (en) | 1987-10-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |