JPH06253739A - Production of tea leaves - Google Patents

Abstract

PURPOSE:To provide tea leaves having deodorizing effect. CONSTITUTION:At least five kinds of wild herbs selected from a group thereof comprising adlay, Cassia torosa, corn, Curcuma domestica, Cassia imosoides, oolong, Glechoma hederacea, ginkgo, Aloe arborescens Mill. var. natalensis Berg., Matricaria chamomilla and licorice, are roasted with far-infrared rays at the respective optimal temperatures, left to cool, and then mixed together at a specified weight ratio using a relevant machine. Subsequently, the mixture at >=40 deg.C is sprayed and impregnated with 1.5-3.0wt.% of a flavonoid stock solution and then roasted again at 60 deg.C with far-infrared rays.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing tea leaves, and more particularly to a method for producing tea leaves from which tea having a deodorizing effect can be obtained.

[0002]

2. Description of the Related Art In recent years, various health foods have appeared on the market due to the boom of healthy foods. One of them is healthy tea, that is, tea containing wildflowers and medicinal herbs containing ingredients that are good for human health.

Most of the conventional health teas contain one kind of wild grass and medicinal herbs, and the pungent taste of wild grass and medicinal herbs is as it is, and many of them are bitter and difficult to drink. In addition, the wild grass used as the raw material is only dried naturally, and imported products are generally used. Further, there has been no health tea that has a deodorizing effect.

[0004]

Since the conventional method for producing tea leaves is constructed as described above, wild dried plants and herbs that are naturally dried may have eggs of various insect pests attached to them, and It is not suitable, and the focus is only on healthy ingredients,
Difficulty in drinking such as bitterness and astringency has not been solved at all, and there are problems such as not being suitable for long-term beverages.

The present invention has been made to solve the above-mentioned problems, and provides a method for producing tea leaves which is easy to drink, long-used and has a deodorizing effect.

[0006]

The method for producing tea leaves according to the present invention comprises: adlay, hub tea, corn, turmeric,
Three or more kinds of wild grasses among the group of wild grasses consisting of Kawaraketsumei, Oolong, Kakidoshi, Ginkgo, Kidachialoe, Chamomile, Licorice, are roasted at a proper temperature with far-infrared rays, and then naturally cooled, and then the raw material grasses are combined. Mix at a predetermined mixing weight ratio with the assembly machine, and then the raw material grass is about 40
The flavonoid stock solution is sprayed and impregnated at about 1.5 to 3.0% by weight at a temperature of not higher than 0 ° C., and further roasted by far infrared rays at about 60 ° C.

The method for producing tea leaves according to the present invention is
The mixing ratio of the raw material wild grass is: adlay 25, hub grass 20, corn 13, turmeric 10, kawaretsutsumei 10, oolong 8, oyster duck 4, ginkgo 4, ginkgo aloe 2, chamomile 2, licorice 2.

[0008]

In the method for producing tea leaves according to the present invention, the raw material wild grass is roasted with far infrared rays at 140 ° C to 200 ° C, and then the flavonoid stock solution is sprayed, so that it has a mild scent and a deodorant effect. In addition, by roasting with far-infrared rays, it is also possible to sterilize the tea leaves at the same time, and there is no generation of mold or insects.

The method for producing tea leaves according to the present invention is
Spraying the flavonoid stock solution, the temperature of the raw material grass is about 40 °
Since it is carried out after the following, the impregnation of the tea leaves with the flavonoid stock solution can be efficiently performed.

Further, in the method for producing tea leaves according to the present invention, by appropriately setting the mixing ratio of the raw material wild grass, and changing the content of the medicinal component contained in the wild grass in the produced tea leaves according to the product, It is possible to obtain tea leaves that are effective against circulatory system diseases, respiratory system diseases, digestive system diseases, etc., or even effective in relieving obesity and stress.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below. In the method for producing tea leaves according to this example, as a raw material, adlay, hub grass, corn, turmeric, kawaretsutsumei, oolong, oysterfish, ginkgo biloba, aloe vera,
11 kinds of wild grasses, chamomile and licorice, are used.

Next, a method of treating each raw material wild grass will be described. First, pearl barley is crushed into small pieces, sieved with a specific gravity sorter, collected with a certain specific gravity, washed with water, germinated, and then sterilized by steam sterilization, followed by about 250 ° C.
After it is roasted with far infrared rays, it is naturally cooled.

Next, after the hub grass is selected carefully, it is put into a blast type rice mill, roasted by far infrared rays at about 250 ° C., and then naturally cooled.

Further, corn, turmeric, kawaroketsumei, oolong, oysterfish, ginkgo biloba, aloe, chamomile, and licorice are each cut into a desired size, sieved, and removed by an electrostatic foreign matter remover. Then, it is roasted by far infrared rays at a temperature (about 120 ° C to 140 ° C) suitable for each wild grass for about 90 seconds. After that, with a vibration type far-infrared device, it is about 90 at about 150 to 180 °
After roasting for 2 seconds, it is cooled and finally sorted by a visual conveyor.

After performing the above-mentioned treatments on each of 11 kinds of wild grass, using a stirring type combining machine, pearl barley 25, hub grass 20, corn 13, turmeric 10, kawara-ketsumei 10, oolong 8, oysterfish 4, ginkgo 4 , Kidachi aloe 2, chamomile 2, and licorice 2 are mixed together. About 1.5 to 3.0% by weight of the flavonoid stock solution extracted from green tea is sprayed onto this mixture to completely impregnate the flavonoid. The flavonoid stock solution is sprayed at a temperature of about 40 ° C. or lower for wild grass. Then, it is roasted again at about 60 ° C. with far infrared rays to evaporate the water content and alcohol content of the stock solution and completely dry it. This is automatically weighed to give a tea bag finish, and sealed with nitrogen. In this way, tea leaves having a deodorizing effect are completed.

The following tests were carried out to confirm the deodorizing effect of tea by the tea leaves produced as described above. In this test, 5 g of the tea leaves of the above-mentioned example was put into a tea strainer, 100 g of boiling water was added thereto, and the tea was immersed for 1 minute as a test tea. Moreover, the ginger-containing dumplings had a deodorant odor. Used as a food to emit.

First, after eating 16 of the above-mentioned dumplings for 8 panelists, a bad breath was taken in a plastic bag having a volume of 3 liters, and this was used as a blank, followed by drinking 100 g of the test tea described above. Similarly, bad breath was taken in another plastic bag having a volume of 3 liters, and the odor was subjected to a sensory test by a 6-level odor intensity display method together with the odor of blank to compare the results.

Here, the 6-step odor intensity display method means that 0 is odorless, 1 is a scent that garlic odor is barely perceivable, 2 is a weak odor that garlic odor is noticeable, and 3 is odor that garlic odor is perceptible. Garlic with a strong odor 5
The smell of garlic has a strong odor, and the odor intensity is expressed in 6 stages. The results of the sensory test,

[0019]

[Table 1] Shown in. Here, the result is evaluated by an average point calculated by the following equation.

Average point = odor intensity × number of panelists / total number of panelists

The average point was 3.25 points before drinking tea (blank) and 1.88 points after drinking. 3.25 points before drinking correspond to strong odor of garlic, or 1.88 points after drinking correspond to barely odor of garlic or correspond to weak odor. This shows that it has a considerable deodorizing effect.

The tea had little bitterness, and good results were obtained in terms of color, aroma and ease of drinking. Despite the fact that it contains 11 kinds of wildflowers and herbs, it is epoch-making that it has a very good taste and is easy to drink.

In addition, in the case of the content ratio of each wildflower of this embodiment, it may be effective in eliminating liver dysfunction, diabetes, obesity and stress.

Further, in the above embodiment, the temperature is about 4
The flavonoid stock solution was sprayed when the temperature fell below 0 ° C.
This is because the moisture that the tea leaves were tinged with by the flavonoid spray disappeared during the natural drying of the tea leaves to room temperature, and about 40
This is because the temperature of ℃ or less is suitable for impregnating the tea leaves with the flavonoid stock solution, and thus the flavonoid stock solution is completely impregnated into the tea leaves during the natural drying to room temperature.

Furthermore, the mixing ratio of each raw material wild grass shown in the above-mentioned examples is a mixing ratio with an emphasis on ease of drinking, and the present invention is not limited to this mixing ratio, and the taste, purpose, etc. Various mixing is possible by.

[0026]

As described above, according to the method for producing tea leaves of the present invention, the raw wildflowers are mixed in a predetermined mixing weight ratio, and then the flavonoid stock solution is added to the raw wildflowers at a temperature of about 40 ° C or lower. Approximately 1.5 to 3.0% by weight was sprayed and impregnated, and further, it was roasted with far infrared rays at about 60 ° C., so a sufficient deodorizing effect was recognized by the action of flavonoids contained in tea leaves. In addition, it is possible to obtain tea that is effective in relieving liver dysfunction, diabetes, obesity, stress, etc. by the components of contained wildflowers and herbs, and to manufacture tea that is easy to drink and can be continued for a long time. effective.

Claims (3)

[Claims] 1. At least three or more kinds of wild grasses selected from the group consisting of adlay, hub tea, corn, turmeric, kawaretsutsumei, oolong, oysterfish, ginkgo, kidachialoe, chamomile, and licorice are roasted at appropriate temperatures with far infrared rays. After that, it is naturally cooled, and then the raw material wildflowers are mixed at a predetermined mixing weight ratio, and thereafter, the flavonoid stock solution is sprayed at about 1.5 to 3.0% by weight in a state where the raw material wildflowers are about 40 ° C. or less. And impregnating and further roasting with far infrared rays at about 60 ° C., a method for producing tea leaves. 2. Eleven kinds of wild grasses such as coix, hub tea, corn, turmeric, kawaroketsumei, oolong, oysterfish, ginkgo, kidachialoe, chamomile, and licorice are roasted at a proper temperature with far infrared rays and then naturally cooled, and subsequently, Then, the raw material wild grass is mixed at a predetermined mixing weight ratio, and thereafter, about 1.5 to 3.0% by weight of the flavonoid stock solution is sprayed to impregnate the raw material wild grass at a temperature of about 40 ° C. or lower to further impregnate A method for producing tea leaves, which comprises roasting with far infrared rays at 60 ° C. 3. The method for producing tea leaves according to claim 1, wherein the mixed weight ratio of wild grass is pearl barley 25, hub grass 20, corn 13, turmeric 10, kawara ketsumei 10, oolong 8, oyster oyster 4, ginkgo 4, kidachi aloe 2. ，
A method for producing tea leaves that are chamomile 2 and ganzo 2.