JPH0457313B2 - - Google Patents
Info
- Publication number
- JPH0457313B2 JPH0457313B2 JP62108610A JP10861087A JPH0457313B2 JP H0457313 B2 JPH0457313 B2 JP H0457313B2 JP 62108610 A JP62108610 A JP 62108610A JP 10861087 A JP10861087 A JP 10861087A JP H0457313 B2 JPH0457313 B2 JP H0457313B2
- Authority
- JP
- Japan
- Prior art keywords
- hours
- asparagus
- tea
- roasted
- powdered
- 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 - Lifetime
Links
- 241000234427 Asparagus Species 0.000 claims description 20
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 6
- 241001122767 Theaceae Species 0.000 description 23
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 5
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 5
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 5
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 5
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 5
- 235000005493 rutin Nutrition 0.000 description 5
- 229960004555 rutoside Drugs 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 230000000144 pharmacologic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は、グリーンアスパラガスの廃棄される
茎の部分を利用した粉末茶並にその抽出茶液に関
する。DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial Application Field) The present invention relates to powdered tea using discarded green asparagus stems and its extracted tea liquid.
（従来の技術）
従来グリーンアスパラガスは、先端より25cm以
下の茎は出荷に際して切り落して廃棄されてい
た。(Conventional technology) Conventionally, green asparagus stems less than 25 cm from the tip were cut off and discarded before shipping.
（発明が解決しようとする問題点）
上述のように採取されたグリーンアスパラガス
の茎の大部分は無駄になり、アスパラガスに含ま
れている蛋白質、アミノ酸類、ビタミン類、ミネ
ラル類などの栄養成分と、高血圧症の各種出血の
予防となる毛細血管強化の作用をもつルチンなど
が廃棄されるという問題があつた。(Problem to be solved by the invention) Most of the green asparagus stalks collected as described above are wasted, and the nutrients such as protein, amino acids, vitamins, and minerals contained in asparagus are lost. There was a problem that ingredients such as rutin, which has the effect of strengthening capillaries and preventing various types of bleeding caused by hypertension, were being discarded.
本発明の目的は、上述の問題に鑑み廃棄される
大量のグリーンアスパラガスの茎を有効に利用
し、グリーンアスパラガスを原料としたルチンや
その他特有のエキス分を含む粉末茶または抽出茶
液を提供するものである。 In view of the above-mentioned problems, it is an object of the present invention to effectively utilize a large amount of discarded green asparagus stalks to produce powdered tea or extracted tea liquid containing rutin and other unique extracts made from green asparagus. This is what we provide.
（問題点を解決するための手段）
第１の発明のグリーンアスパラガスを原料とし
た粉末茶は、グリーンアスパラガスの茎の部分を
55℃〜70℃で20時間〜30時間乾燥し、粉砕し、90
℃〜120℃で10秒〜15秒間焙煎してなる茎の部分
を原料とした粉末茶と、グリーンアスパラガスの
葉の部分を55℃〜70℃で20時間〜30時間乾燥し、
粉砕し、90℃〜120℃で10秒〜15秒間焙煎してな
る葉の部分を原料とした粉末茶とを、９：１の重
量比で配合してなるものである。
(Means for solving the problem) The powdered tea made from green asparagus of the first invention is made by using the stem part of green asparagus as a raw material.
Dry at 55°C to 70°C for 20 to 30 hours, grind, 90
Powdered tea made from the stems roasted at 120°C to 120°C for 10 to 15 seconds, and green asparagus leaves dried at 55°C to 70°C for 20 to 30 hours.
It is made by blending powdered tea made from leaves that are crushed and roasted at 90°C to 120°C for 10 to 15 seconds in a weight ratio of 9:1.
第２の発明のグリーンアスパラガスを原料とし
た抽出茶液は、第１の発明で得られた粉末を湯で
抽出してなるものである。 The tea extract made from green asparagus of the second invention is obtained by extracting the powder obtained in the first invention with hot water.
（作用）
第１の発明の粉末茶は、湯で抽出すると蛋白
質、アミノ酸類、ビタミン類、ミネラル類などの
栄養成分の他、高血圧症の各種出血の予防となる
毛細血管強化の作用、ビタミンＣ効果の補強作用
など薬理作用を有するルチンなどが含まれ、青く
さくなく、香りのよい茶液が得られる。(Action) When the powdered tea of the first invention is extracted with hot water, it contains nutritional components such as protein, amino acids, vitamins, and minerals, as well as vitamin C, which strengthens capillaries and prevents various types of bleeding caused by hypertension. It contains rutin, which has pharmacological effects such as reinforcing effects, and produces a tea liquid that is not green and has a good aroma.
第２の発明の抽出茶液は、冷却或いは加温して
飲用することができる。 The extracted tea liquid of the second invention can be drunk after being cooled or heated.
（実施例）
本発明の実施例をその製造方法の一例によつて
説明する。(Example) An example of the present invention will be described by way of an example of its manufacturing method.
採取したアスパラガスをその出荷に際して先端
より25cm以下の茎を切り落す。 Before shipping the collected asparagus, cut off the stem of 25 cm or less from the tip.
次に切り落した茎を小片状に切断する。 Next, cut the cut stems into small pieces.
次に切断された小片状の茎を55℃〜70℃で20時
間〜30時間乾燥し略80％の水分を７％程度まで除
去する。適温は60℃、24時間であり、55℃以下で
は乾燥に時間を要し、70℃以上にすると香りが損
われる。 Next, the cut stalks are dried at 55°C to 70°C for 20 to 30 hours to remove about 80% of the moisture down to about 7%. The optimum temperature is 60°C for 24 hours; if it is below 55°C, it will take time to dry, and if it is above 70°C, the fragrance will be lost.
次に乾燥した茎小片を粉砕して微粉化する。 The dried stem pieces are then ground into a fine powder.
次にこの微粉末を90℃〜120℃で10秒〜15秒間
焙煎して粉末茎茶を得る。焙煎温度が90℃以下で
は時間がかかつて香りが失われる。また120℃以
上になると焦げてしまう。焙煎の適温は100℃で
ある。 Next, this fine powder is roasted at 90°C to 120°C for 10 seconds to 15 seconds to obtain powdered stem tea. If the roasting temperature is below 90℃, it will take time and the aroma will be lost. Also, if the temperature exceeds 120℃, it will burn. The optimum temperature for roasting is 100℃.
一方、成長したグリーンアスパラガスに繁つた
葉を摘み取り、この摘み取つた葉を前述の実施例
と同様な条件で乾燥、粉砕、焙煎して粉末葉茶を
得る。 On the other hand, the leaves of the grown green asparagus are picked, and the picked leaves are dried, crushed, and roasted under the same conditions as in the previous example to obtain powdered leaf tea.
次に前述の茎から製造した粉末茎茶と葉から製
造した粉末葉茎とを９：１の重量比で配合して配
合粉末茶を得る。葉の部分はルチンの含有量が多
くなり薬理作用が大となるが、粉末葉茶の配合比
を多くすると青くさくなる。 Next, the powdered tea leaves produced from the stems and the powdered leaves produced from the leaves are blended at a weight ratio of 9:1 to obtain a blended powdered tea. The leaf part has a high rutin content and has a strong pharmacological effect, but if the blending ratio of powdered leaf tea is increased, the tea will turn green.
次に得られた配合粉末茶４ｇを65℃〜70℃の湯
に投入し10分〜15分間抽出して抽出茶液を得る。 Next, 4 g of the obtained blended powdered tea is poured into hot water at 65°C to 70°C and extracted for 10 to 15 minutes to obtain an extracted tea liquid.
抽出茶液にアスパラガスが含むルチンが抽出さ
れている。 The rutin contained in asparagus is extracted from the tea extract.
上述の実施例で得られた配合粉末茶、配合粉末
茶はいずれも通水性袋に封入してパツク入りとし
て提供する。 The blended powdered tea and blended powdered tea obtained in the above-mentioned Examples are both enclosed in a water-permeable bag and provided as a pack.
また、抽出茶液は、密封缶に封入し、そのまま
冷却、加温できるようにして提供する。 Further, the tea extract is sealed in a sealed can and provided so that it can be cooled or heated as it is.
本発明によるときは、従来出荷に際して大量に
廃棄されていたアスパラガスの茎を有効に利用で
き、しかも薬理効果の高い飲料を得ることができ
る。
According to the present invention, it is possible to effectively utilize asparagus stalks, which were conventionally discarded in large quantities during shipping, and to obtain a beverage with high pharmacological effects.
Claims (1)
℃で20時間〜30時間乾燥し、粉砕し、90℃〜120
℃で10秒〜15秒間焙煎してなる茎の部分を原料と
した粉末茶と、 グリーンアスパラガスの葉の部分を55℃〜70℃
で20時間〜30時間乾燥し、粉砕し、90℃〜120℃
で10秒〜15秒間焙煎してなる葉の部分を原料とし
た粉末茶とを、 ９：１の重量比で配合してなる ことを特徴とするアスパラガスを原料とした粉末
茶。 ２ グリーンアスパラガスの茎の部分を55℃〜70
℃で20時間〜30時間乾燥し、粉砕し、90℃〜120
℃で10秒〜15秒間焙煎してなる茎の部分を原料と
した粉末茶と、 グリーンアスパラガスの葉の部分を55℃〜70℃
で20時間〜30時間乾燥し、粉砕し、90℃〜120℃
で10秒〜15秒間焙煎してなる葉の部分を原料とし
た粉末茶とを、 ９：１の重量比で配合して得た粉末を湯で抽出
してなる ことを特徴とするアスパラガスを原料とした抽出
茶液。[Claims] 1. The stem part of green asparagus is heated to 55°C to 70°C.
Dry and grind for 20 hours to 30 hours at 90℃ to 120℃.
Powdered tea made from the stems roasted at ℃ for 10 to 15 seconds, and green asparagus leaves roasted at 55 to 70℃.
Dry and grind for 20 hours to 30 hours at 90℃ to 120℃
Powdered tea made from asparagus and powdered tea made from leaves roasted for 10 to 15 seconds in a weight ratio of 9:1. 2 Heat the stems of green asparagus to 55℃ to 70℃.
Dry and grind for 20 hours to 30 hours at 90℃ to 120℃.
Powdered tea made from the stems roasted at ℃ for 10 to 15 seconds, and green asparagus leaves roasted at 55 to 70℃.
Dry and grind for 20 hours to 30 hours at 90℃ to 120℃
Asparagus is made by blending powder tea made from leaves roasted for 10 to 15 seconds at a weight ratio of 9:1 and extracting the powder with hot water. Extracted tea liquid made from
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62108610A JPS63273462A (en) | 1987-05-01 | 1987-05-01 | Powdered tea made of asparagus as raw material and extracted tea solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62108610A JPS63273462A (en) | 1987-05-01 | 1987-05-01 | Powdered tea made of asparagus as raw material and extracted tea solution |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63273462A JPS63273462A (en) | 1988-11-10 |
| JPH0457313B2 true JPH0457313B2 (en) | 1992-09-11 |
Family
ID=14489163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62108610A Granted JPS63273462A (en) | 1987-05-01 | 1987-05-01 | Powdered tea made of asparagus as raw material and extracted tea solution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63273462A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009137913A (en) * | 2007-12-10 | 2009-06-25 | S Net:Kk | Lipid metabolism improver |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| KR100496524B1 (en) * | 2002-12-13 | 2005-06-22 | 주식회사 오리온 | Composition for eliminating hangover |
| JP4972719B2 (en) * | 2004-08-26 | 2012-07-11 | 国立大学法人北海道大学 | Method for producing dry powder of pseudoleaf tissue of Asparagus plant |
| ATE382362T1 (en) * | 2004-09-22 | 2008-01-15 | Plantina Entwicklungs Gmbh | USE AND PRODUCTION OF SAPONIN-FREE ASPARAGUS EXTRACTS |
| JP2007008904A (en) * | 2005-07-04 | 2007-01-18 | Unitika Ltd | Agent for prevention/amelioration of hypertension |
| CN102342354A (en) * | 2011-09-20 | 2012-02-08 | 秦皇岛长胜农业科技发展有限公司 | Instant asparagus tea |
| CN105394294A (en) * | 2015-12-23 | 2016-03-16 | 广西职业技术学院 | Asparagus green tea processing making method |
| CN109874889A (en) * | 2019-04-09 | 2019-06-14 | 益阳市产商品质量监督检验研究院 | A kind of asparagus dark green tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758914A (en) * | 1980-09-26 | 1982-04-09 | Sumitomo Metal Ind Ltd | Manufacture of large size thick walled steel pipe |
| JPS6226228A (en) * | 1985-07-26 | 1987-02-04 | Echigo Yakusou:Kk | Production of powdery mugwort |
-
1987
- 1987-05-01 JP JP62108610A patent/JPS63273462A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5758914A (en) * | 1980-09-26 | 1982-04-09 | Sumitomo Metal Ind Ltd | Manufacture of large size thick walled steel pipe |
| JPS6226228A (en) * | 1985-07-26 | 1987-02-04 | Echigo Yakusou:Kk | Production of powdery mugwort |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009137913A (en) * | 2007-12-10 | 2009-06-25 | S Net:Kk | Lipid metabolism improver |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63273462A (en) | 1988-11-10 |
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