JPH07213230A - Seaweed-containing tea - Google Patents

Abstract

PURPOSE:To obtain the subject tea excellent in flavor and capable of preventing green color of tea leaves propers from fading by blending a processed material of a sterile variant of Ulva pertusa Kjellman with the tea leaves propers. CONSTITUTION:About 10 to 30wt.% processed material of a sterile variant of Ulva pertusa Kjellman is blended with tea leaves propers such as green tea. When hot water is poured thereonto, it is possible to enjoy the tea giving out a smack of the sea, excellent in color and having an excellent flavor same as that of high-quality tea or medium-quality tea even in the case of the third plucked tea or roasted tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seaweed-containing tea containing a processed product of a sterilized Anahusa variant which is a kind of seaweed.

[0002]

2. Description of the Related Art Generally, tea is roughly classified into non-fermented tea such as green tea, semi-fermented tea such as oolong tea, and fermented tea such as black tea. On the other hand, green tea includes gyokuro, which is a high-grade tea that uses the first tea, intermediate-grade tea that uses the second and third teas, and bancha, which is a low-grade tea produced from old buds and soft stems.

[0003]

However, gyokuro is characterized by a rich taste with a lot of sweetness and little astringency, but it becomes less sweet as the intermediate-grade tea and the low-grade bancha become. Astringency increases.

Therefore, in the past, attempts have been made to improve the flavor of medium-grade tea and low-grade tea by mixing various materials, but it has not been sufficient.

The present applicant has found that when a processed product of a sterilized Anahusa variant is mixed with the above-mentioned intermediate-grade tea or lower-grade tea, the taste can be remarkably improved, and based on this finding, The present invention has been completed.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a seaweed-containing tea characterized in that a processed product of a sterilized Anahusa mutant is mixed in the tea body.

[0007] Here, the tea body is mainly a rough rubbing, a finishing rubbing, from the steaming of raw leaves, which are usually the young shoots of tea.
It refers to green tea, which is unfermented tea produced by drying and adjusting, but in addition, bancha, stem tea, hojicha,
Brown rice tea or the like can also be used. Further, as the tea body, semi-fermented tea such as oolong tea, fermented tea such as black tea, and a mixture thereof with green tea can also be used.

[0008] On the other hand, the processed product of sterilized Anahusa variant refers to a product of raw sterilized Anahusa variant, for example, through the steps of washing with water → dehydration → steaming → drying → kneading → roasting. .

[0009] The sterilized Anahusa variant is a kind of seaweed, and 0.3 g of fat is added as a nutritional analysis item per 100 g.
Protein 16.1 g, water 12.7 g, ash 30.2 g, sugar 38.4 g,
Contains 2.0 g of fiber and 2.58 g of nitrogen.
mg, Na 3752 mg, K 2212 mg, Mg 3709 mg, Fe 27.7 m
g, P 181 mg, Cl 9.5 mg, and as vitamins, vitamin A 3 μg, vitamin Aβ 13418 μg, vitamin A effect 7454 IU, vitamin B ₁ 0.12 mg, vitamin B ₂ 0.6
It is a highly nutritious seaweed containing 8 mg, vitamin C 165 mg, and niacin 0.5 mg.

[0010] In particular, the sterile Anaosaosa mutant contains a large amount of Mg, so that it is effective for smoothing blood, cerebral thrombosis, myocardial infarction, and constipation.

Further, the washing with water in the production of the processed product of the sterilized Anahasa mutant is to remove stains such as small shells and algae attached to the leaves of the sterilized Anaaosa mutant.

[0012] The reason why dehydration is performed after washing with water is to drain water in order to effectively perform subsequent steaming.

After dehydration, if necessary, steaming is performed.
This is to soften the leaves.

The reason why the drying is carried out after the steam heating is to make the storage long.

The kneading is carried out after the drying in order to facilitate the brewing of the sterilized Anahusa variant component in the coffee shop.

Roasting after kneading is to give the scent of the rock.

The seaweed tea mixed with such a processed product of sterile Anahasa mutants is prepared by pouring white hot water into the seaweed tea in the same manner as ordinary tea, so that each of the flavors of the tea body and the processed product of a sterile Anaaosa mutant can be tasted. It is a drink in which components, pigments and flavor components are made to flow out, and at this time, the flavor of the tea, especially the aroma, can be enhanced by the scent of the rocks coming out of the processed product of the sterile Anaaosa mutant.

Further, since the taste component flowing out from the processed product of the sterile Anahaosa mutant prevents the green pigment flowing out from the tea body from fading, the color of the tea is improved.

Even if the tea body is a commercially available inexpensive third tea or hoji tea, it has a flavor similar to that of intermediate-grade tea or high-grade tea due to the taste and aroma components flowing out from the processed product of the sterile Anaaosa mutant. Can contribute to the recycling of old tea in the tea industry.

Further, since the processed product of sterile Anahasa mutant is not toxic at all, it is possible to drink seaweed tea with peace of mind also in this respect.

By the way, it is preferable that the processed product of the mutant Anahusa variant is mixed in a ratio of 30 to 10% with respect to 70 to 90% of the tea body.

[0022] The upper limit of the processed product of sterile Anahusa mutant is set to 30.
The reason why the percentage is set is that if the mixture is further mixed, the original flavor of the tea itself is impaired, while the scent of the rocks due to the processed product of the sterile Anaaosa mutant becomes excessive, making it difficult to drink deliciously.

On the other hand, if the lower limit of the processed product of sterile Anahasa variant is set to 10% or less, it is possible to obtain almost a dull scent of rocks due to the mixture of the mutant Anahaosa. Because it will disappear.

[0024]

[Examples] Hereinafter, the method for producing seaweed-containing tea according to the present invention will be specifically described with reference to Examples.

(1) Washing with water 100 g of raw sterile Anabaena varieties was shredded to a certain size if necessary and filled with 20 to 30 liters of washing water while being put in a mandarin orange net. The mixture was placed in a water tank of a commercially available washing machine, and stirred and washed for about 2 to 3 minutes until stains such as small shells and algae attached to leaves of the sterile Anahusa mutant were removed.

(2) Dehydration The sterile Anahusa variant after washing was dehydrated in the same water tank using a dehydrator for about 3 minutes.

(3) Steam heat Using a commercially available steamer, while still in the mandarin orange net,
The sterile Anahusa mutant was steamed for 30 seconds to 2 minutes.

(4) Drying In order to cool the heat, the sterile Anahusa mutant was dried with a commercially available fan for about 2 to 3 minutes.

(5) Kneading After drying, hot air (70-80
℃) is applied to the sterilized Anahusa variant and heated for 2 to 3 minutes to completely dry the anatase Anahusa variant, and then
As in the case of tea, the sterile Anahusa mutant was rubbed.

(6) The sterilized Anahusa variant after rubbing is roasted in a pan with stirring at a temperature (150 ° C.) that does not cause burning, to obtain a sterilized Anahusa variant processed product. It was
The scent of rocky sea bream was able to be emitted from the processed product of the same sterile Anahusa mutant.

The processed product of the sterile Anahusa variant produced in this way is mixed with Sanbancha at a ratio of 20%: 80% to produce a seaweed-containing tea, and white tea is poured into the seaweed-containing tea. When the flavor and flavor components were released from the tea body and the sterile Anahaosa mutant, respectively, it was possible to drink tea that had the scent of a rock and the flavor of the tea body was not impaired at all. .

[0032]

As described above, according to the present invention,
The main body of tea, such as green tea, is mixed with a processed product of sterile Anahusa mutant. Seaweed tea mixed with such a processed product of sterile Anahaosa variant is prepared by pouring white hot water onto the seaweed tea in the same manner as normal tea, and the flavor components and flavors of the tea body and the processed product of sterile Anahasa variant are used. It is a drink made by letting out the ingredients, and at this time, the flavor of tea can be enhanced by the scent of the rocks coming out of the processed product of the sterile Anaaosa mutant.

Further, since the taste component flowing out from the processed product of the sterile Anahaosa variant prevents the green color of the tea body from fading, the color of the tea is improved.

Even if the tea itself is an inexpensive commercially available sanbancha or hojicha, it has a flavor similar to that of intermediate-grade tea or advanced tea, depending on the taste and flavor components flowing out from the processed product of the sterile Anaaosa mutant. Can contribute to the recycling of old tea in the tea industry.

Further, since the processed product of the sterilized Anahusa mutant has no toxicity at all, it is possible to drink the seaweed tea without any anxiety.

Claims (3)

[Claims] 1. A tea containing seaweed, characterized in that a processed product of a sterilized Anahusa variant is mixed in the tea body. 2. A processed product of a sterilized Anahusa mutant is characterized in that raw marine lettuce is produced through the steps of washing with water, dehydration, steaming, drying, kneading and roasting. The tea containing seaweed according to Item 1. 3. The seaweed-containing tea according to claim 1 or 2, characterized in that a processed product of a sterilized Anahusa mutant is mixed in a ratio of 30 to 10% with respect to 70 to 90% of the tea body.