JPH08191678A - Mugwort tea - Google Patents

Abstract

PURPOSE: To provide a method capable of smoothly, simply and usually using mugwort exhibiting sedative effect on abdominal pain, etc., as a health tea and a favorite food. CONSTITUTION: This mugwort tea is obtained by culturing a yeast in mugwort leaf and fermenting the leaf. The yeast is white yeast or tempe yeast.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a broth tea having a mellow scent and taste while making the best use of the taste of wormwood.

[0002]

2. Description of the Related Art The evergreen shrub with deep green leaves is a "tea tree", and tea is obtained by refining its branches and leaves as a raw material. When tea came from China, it was far from being common to ordinary people, and it was drunk only as an aristocratic society and was drunk as a medicinal water. The medicinal effect of tea is that it contains caffeine, which acts on sweating, excitement, diuresis, etc., and tannin, which acts on diarrhea and acupressure, as ingredients. As the habit of making tea into tea became established, it gradually changed from medicinal to favorite products, and nowadays, different types of tea such as green tea, oolong tea, and black tea are selected according to taste.

The recognition of tea at the time of the publication of "Café Yokuseiki" was that "tea is a medicinal herbal medicine that does not change until the end of life, and it is intended to prolong the life of people. It is a medicine that has been prized since ancient times.
It was such a precious thing that it was written as "Nothing." Nowadays, tea, which has been prized for its preciousness, has become a favorite item, and medicinal baths can also ride the tide of the times to eliminate the blue odor of medicinal tea and create a mellow flavor. It is designed to be consumed while enjoying the goodness of shi).

Since tea is a beverage with a low calorie content, many people drink it for the purpose of dieting. The word "tea hungry" is used in the world to mean that you can drink tea to keep you hungry for a while. However, drinking thick tea can cause stomach irritation and stomach pain. . However, since bancha and roasted tea have a low content of caffeine and tannin, they have little irritation to the stomach.

However, when it comes to a medicinal bath using herbs unlike tea, it is apt to be shunned due to the peculiar smell of plants, acridness, and bad throat. Especially in early childhood, there is no idea of medicinal bath,
Reject it by simply sniffing the smell of medicinal plants that jumps into the nasal cavity. So
There are households that distinguish between medicinal water (healthy tea) that adults drink and tea that children drink.

[0006] It is said that even if the extract solution (decoction) of branches and leaves of medicinal plants or edible plants other than tea and flower buds, seeds, bark, rhizomes, etc. is taken, tea is consumed by some people. This tea is distinguished from tea as health tea. In China, plants that make healthy tea include branches and leaves of shrubs and small trees, flowers, seeds,
Bark and rhizomes are used, but in Japan, vegetation is the majority. The plants that are used as folk medicine, Dokudami, wolfberry, kumazatha, habu, aloe, loquat leaves, epimedium, salamander, etc. are suitable for health tea.

[0007] Healthy tea is also produced by culturing yeast, and plants for that purpose include oats and buckwheat of cereals, tea leaves of root vegetables, chrysanthemum leaves, carrots, burdock, tangerine of fruits,
There are mulberry, olive, quince, apple, seaweed arame, kelp, agar, hijiki, wakame.

For herbal medicines and natural ingredients, safflower, hamafufu, sanshishi, self-help
・ Orange, cinnamon, white, and spicy are used for healthy tea.

[0009]

As described above, tea is a typical beverage of choice, and various types of health medicinal teas are used for daily life as well as daily beverages. Plum tea also belongs to the latter medicinal tea of health, but the strong individuality of Plum is a herb that emits a unique odor and is a medicinal plant. Therefore,
Traditionally, hoho has been used as a medicinal water by decocting dried branches and leaves rather than drinking it as tea. The present invention intends to make it possible to use a broth that exhibits an effect on abdominal pain, etc., as a health tea, on a daily basis, simply and as a favorite beverage without resistance.

[0010]

Therefore, in the present invention, yeast is allowed to act on the chopped hoho to ferment it. Yeast cells are utilized in engineering in the process of fermentation engineering such as production of ethanol, malt drink, and wine, and are classified into various types such as morphologically and cytologically. But,
Depending on the macroscopic form, by color, for example cream,
It is generally classified into pink, yellow, brown, black, and white yeast. In the present invention, yeasts of each of these colors can be used, but white yeasts are excellent. Tempe fungi naturally parasitize banana leaves and the like. In Indonesia, this bacterium is cultivated or propagated to make traditional fermented foods. In Japan as well, fermented tempeh bacteria are used as seasonings for food ingredients such as miso, croquette and hamburger to match the tastes of the Japanese. Table 1 shows the component composition of tempeh bacteria.

[0011]

[Table 1]

Since there is black tea in which black yeast is allowed to act on the tea leaves, white yeast or tempeh bacteria was also cultured on the leaves and the composition of the leaves was compared with that of the leaves to investigate the fermentation state. .
Table 2 is a table showing the components contained in peony leaves and tea leaves.

[0013]

[Table 2]

It is important that a sufficient supply of nutrients, temperature, hydrogen ion concentration, oxygen, etc. is provided as a condition that gives good results to the reproduction of yeasts. Salts and the like, the optimum temperature for growth is in the range of 20 to 40 ° C, and higher or lower temperatures lower the yeast growth. The suitable range of the hydrogen ion concentration is slightly acidic and PH4.0 to 6.0 is a good range. By the way, the humidity must be maintained at 80 to 90% at all times during the culture. Since yeast is aerobic, it is fermented while supplying temperature-controlled and humidity-controlled air.

When comparing the leaves of Plum leaf and tea leaves on the basis of the above breeding conditions, the moisture content of Plum leaf is richer. Therefore, hot water was sprayed onto the tea leaves to make 87.7 g, which was the same amount as the soybean leaves, and then white yeast was cultivated on both. According to the table of ingredients of tea leaves and tea leaves, the carbohydrate content of tea leaves is about 17 times higher than that of the leaves, and the protein content is also about 3 times higher. Therefore, it is speculated that tea leaves are suitable for breeding white yeast. It was However, as a result of drinking and comparing both teas, in the oral cavity, there was sweetness and astringency in the tea, and the tea had only the flavor of tea. When I passed through my throat, the green odor of Hohocha was stronger than that of Sencha. FIG. 1 shows a process diagram of the method for producing fermented fermented green tea using yeast for healthy tea instead of medicinal water.

[0016]

[Function] When yeast or tempeh bacterium is applied to Ferment and fermented, it retains the sweetness and astringency of Plum, and eliminates the unique odor, blue odor, and bad throat, making it mellow. You can get healthy tea that is comfortable to drink. In addition, since the phoenix contains vitamins, minerals such as iron and calcium and proteins, etc., it is also effective in alleviating symptoms such as stomach ache, anemia, back pain, neuralgia and diarrhea.

[0017]

Example The manufacturing process of sencha and oolong tea and the manufacturing process of broth tea are classified for each unit process, and the execution process is marked with a circle, which is a comparative classification table of the tea manufacturing process in Table 3. The classification table is divided into 1. pretreatment step, 2. kneading step, 3. fermentation step, 4. drying step, and the details are sequentially described.

[0018]

[Table 3]

1. Pretreatment Step The collected tea leaves or hoho are pretreated in the manner shown in Table 4,
Depending on this treatment, there are subtle changes in taste and richness, so the treatment method adapted to each variety was carefully carried out. Table 4 shows the conditions.

[0020]

[Table 4]

Although oolong tea is a semi-fermented tea, the pretreatment is to naturally wither the tea leaves indoors. Indoor natural wilting is a unique term in the oolong tea manufacturing process that combines sunlight wilting and dark blue. Shaking blue is the work of stirring and inverting the tea leaves while slowly moving them. It is also an oxygen reaction in which various enzymes work sequentially during work to promote changes in the components. Pho-cha is good for sun-drying or shade-drying, but artificial drying with a dryer is also available.

2. Rubbing process Sencha is unfermented tea using small leaves, and oolong tea is semi-fermented tea with medium leaves. All teas are 100 in tea leaves
The process of extracting the scent for manufacturing from 200 kinds of organic substances is kneading. Pho-cha is a tea obtained by cultivating yeast on dried branches and leaves, but as shown in Table 5 due to the difference in contained components, it produces an aroma even if the kneading step is omitted.

[0023]

[Table 5]

3. Fermentation process The scent of tea is because volatile organic substances are emitted. The taste of tea is a non-volatile flavor component, which is bitter and astringent immediately after drinking, but it is made so that the sweetness remains as an aftertaste. Fermented over a long period of time using bacteria to eliminate the medicinal flavor.

[0025]

[Table 6]

4. Drying process Fresh juice has a blue-smelling odor, whether it is pomegranate leaves or tea leaves. If you dry it, steam it, and kill it, some of the blue odor will decrease. As shown in Table 7, the drying conditions are good in place of blue odor in the oolong tea up to the fermentation stop process and in the roasted tea up to the roasting process.
(This way) the taste is increased and the flavor as tea is set in the drying process.

[0027]

[Table 7]

Table 8 shows examples of the present invention. Tea is said to be drunk with aroma and texture. When comparing the fragrance and ease of drinking of Hohocha, first, when comparing No. 1 and 2 of Comparative Examples in which fermentation treatment with white yeast or tempeh is not performed, the compatibility of hohocha shows Although both are equivalent, in the aroma / taste composition column, the run number 2 has a slightly higher degree of loudness and thirst. However, in Run No. 2, not only the roasting time was long, but the first roast was stopped by blanching and the second roast was drunk.

[0029]

[Table 8]

Embodiment Nos. 3 to 8 are embodiments of the present invention, and the most excellent embodiment No. 8 is to put 100 parts of finely chopped and dried peony leaves into a steamer and steam until the water content becomes 80%. Was sprayed. When the temperature reached 30 ° C or lower, 20 parts of the cultivated white yeast was transplanted and grown for 45 hours while applying a temperature of 30 ° C. Next, the tempeh bacteria cultivated on soybeans is miniaturized and
Temperature of 30 parts after transplanting the part to the pomegranate leaf where white yeast is growing.
Grow at 6 ° C for 6 hours.

[0031] When the roasted leaves that have completed multiplication are dried for 3 hours in a dryer set at a temperature of 70 ° C and then roasted by setting the temperature scale of the roasting machine at 180 ° C, the roasted leaves are more vigorous than when 30 minutes have passed. The scent begins to drift. After the roasting was completed, the tea making process of Run No. 8 was completed. When 1.5g of boiling white water is soaked in 2g of Houra tea packed in a paper pack for 5 minutes, the same color of oolong tea is produced. This tea was a health tea that satisfied all the conditions that compose the aroma and taste.

In the mulberry tea produced by fermenting white yeast and tempeh bacteria, only one koji mold is cultivated on the mulberry leaf, and even if there are a plurality of koji molds, about 30% or more of the weight of the tea leaf is transplanted and proliferated. It was found that teas having sufficient tea property values were obtained as in the case of the run numbers 4 and 6.

[0033]

EFFECTS OF THE INVENTION According to the present invention, mellow and comfortable healthy tea can be obtained, which retains the sweetness and astringency of broth and eliminates the unique odor, blue odor and bad throat. Phoenix contains vitamins, minerals such as iron and calcium, and proteins, so it is also effective in alleviating symptoms such as stomachache, anemia, back pain, neuralgia and diarrhea. Hoho juice improves blood stagnation by expanding blood vessels and removing thrombus. Therefore, Pho-cha can work effectively in preventing adult diseases.

It is said that humans age with various factors, and that the action of lipid peroxide produced in the body is large. When lipid peroxide increases and accumulates in the body, cells are destroyed, causing sickness and aging.
It is considered that the aging phenomenon is prevented because catechin, which is an organic component contained in Hoho, suppresses the production of lipid peroxide. Drinking Hokenen tea in which yeast is cultivated is a means to prevent aging.

Nitrogen contained in yeast or tempeh bacteria acts on substances that constitute life, such as amino acids, nucleic acids and vitamins, and thus it can be said that the contribution to life preservation is great. On the other hand, yeast and tempeh bacteria are also effective bacteria that enhance the active ingredients (organic substances and inorganic substances) of broth tea while supplying nutrients to the body to activate metabolism, and from these elements, the present invention It can be said that this has made it possible to provide a new type of health tea, Houra tea.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of a fermented fermented tea.

Claims (2)

[Claims] 1. Pho-cha which is obtained by cultivating yeast and fermentation of the yeast. 2. The green tea tea according to claim 1, wherein the yeast is white yeast or tempeh fungus.