JPH03201971A - Production of buckwheat green tea - Google Patents

Abstract

PURPOSE:To obtain the title green tea with unique flavor, free from nutrient destruction and flavor dissipation, through such processes that husked buckwheat is immersed in water to a specified water content, the resulting buckwheat is put to water-extraction, steamed and then dried to a specified moisture content, and the skin of the seeds of the buckwheat are removed and the resulting seeds are roasted and ground. CONSTITUTION:Carefully selected husked buckwheat is immersed in water to its water content of 25-26% and put to water-extraction. The resultant buckwheat is steamed in a steamer and then dried to its moisture content of 14-16%. Thence, the skin of the seeds of the buckwheat is removed and the resulting seeds are roasted to the moisture content of <=8% and then ground using a grinder, thus obtaining the objective green tea.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of commercial use The present invention provides tea that is used as a health drink or a luxury item.
It is obtained not from tea leaves but from buckwheat seeds, and in addition to the buckwheat sencha itself produced by the method of the present invention for drinking, etc., it can also be obtained from ordinary tea leaves, medicinal herbs, barley, etc. This invention relates to a method for producing buckwheat sencha, which is mixed with other foods and served as a drink, or used as one of the raw materials for foodstuffs.

(→Conventional technology) In the past, buckwheat noodles with husks were offered to the gods, or the husks were removed and the pieces were ground into 10 to 60 pieces and then roasted.

(c) Problems to be solved by the invention When buckwheat noodles with shells are roasted as in the past, only the periphery of the buckwheat seeds is charred black, but the center of the buckwheat seeds is not roasted. Undercookedness resulted in a bad taste, and to prevent this, the fruit was roasted for a long time so that it could reach the divine heat through the center of the fruit, resulting in severe charring around the fruit, which completely lost its flavor and gave it a burnt odor, making it unsuitable for drinking.

In addition, the method of removing the husks and crushing them into 10 to 60 mesh pieces and then roasting them has the drawback that the nutrients contained in the buckwheat seeds are destroyed by the heat of roasting, and the flavor is lost.

B) Means for Solving the Problems The present invention carefully selects Gensoba seeds by removing insect-eaten, irregular Soba seeds, foreign matter, mud, impurities, etc. attached to or mixed therein.

Next, when this is immersed in water and left in that state for 3 to 6 hours, the weight of the water impregnated therein (water content) will be 25 to 26% relative to the weight of the Gensoba seeds. (i.e. I
(kg of Gensoba weighs 1.35kg including water) Remove the Gensoba with a moisture content of approximately 26% from the water and drain the water.

Furthermore, the brown barley is steamed in a steamer for 20 to 50 minutes, and the steamed barley is dried in a hot air dryer until the moisture content is 14 to 14.
Dry until it becomes 16 years old. (In the above example, 1.35
(kg of Gensoba weighs 1.16 to 1.19kg) The skin of the dried Gensoba is removed using a peeling machine.
This is roasted in a roasting machine, and then roasted in a box with a moisture content of approximately 80% (1.16 to 1.19 kg in the above example).
Soba sencha is characterized by the fact that the roasted barley is first finely ground using a grinder at this stage with one grain of barley berries in the base. This invention relates to a manufacturing method.

(E) Function of the Invention The present invention consists of the above-mentioned method, so that the buckwheat seeds, which had been dried by soaking in water, are soaked in water to give about 26% of moisture, which is then processed to be edible or drinkable by steaming, and then dried with hot air. This allows unnecessary moisture to evaporate, making it more suitable for drinking.

Through such processing, the center of the barley berries is thoroughly edible before roasting, bringing out the flavor of the barley berries, and then roasting heat is applied to form a moderately browned surface on the surface. .

(F) Effects of the Invention In the present invention, processing and processing heat is passed through the center of the buckwheat to make it suitable for drinking before roasting by soaking, steaming, and drying. The buckwheat berries are characterized in that there is no risk of the buckwheat berries being half-cooked and tasteless even if the heating time is short or weak, which does not reach the center of the berries.

In addition, barley berries themselves have a unique flavor, which is protected by a black skin-like layer that forms the surface layer of barley berries so that they do not evaporate and disappear outside. When processing heat such as roasting is applied to other foods, the nutrients and flavor contained in them are easily destroyed or dispersed by the heat. Naturally, the flavor and nutrients are likely to be scattered or destroyed by the roasting heat, but since the method of the present invention is ground after roasting, there is no risk of nutrients being destroyed or flavor being scattered, and the flavor and nutrients are finely ground. Because of this, it is excellent in bringing out not only the fragrant aroma and flavor on the surface of the barley berries, but also the flavor and nutrients that exist within the barley berries, making it an extremely useful invention as a method for producing barley sencha. be.

Claims (1)

[Claims] The required amount of carefully selected Gensoba is soaked in water until the amount of water relative to the weight of the whole Gensoba (hereinafter simply referred to as "moisture content") is about 25 to 26%, and then drained. After steaming this in a steamer for about 20 to 30 minutes, it is dried until the moisture content is about 14 to 16%.The skin of the dried buckwheat noodles is removed and the moisture content is reduced to about 8% or less. A method for producing soba sencha, which is characterized by roasting the soba until smooth and then grinding it finely using a grinder.