JPH1084920A - Manufacture of fruit tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain manufacture method fruit tea utilizing thinned fruits of peaches, apples, etc. SOLUTION: This methods includes successively following first to fifth processes. first process: a process of thinning fruits before a stone hardening. stage or ripeness. second stage: a process of slicing or crushing the core and all of the thinned fruits, third process: a process of drying the sliced and crushed fruit into a half dried state, fourth process: a process of steaming the half dried product, fifth process: a process of roasting the steamed product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing fruit tea, and more particularly, to a method for producing fruit tea having a good flavor mainly from fruits such as peaches or apples before the hard nucleus stage or before ripening. It is an object of the present invention to effectively utilize a fruited fruit that has been discarded without any conventional use.

[0002] Fruits such as peaches and apples have recently been produced in large quantities by so-called orchard farmers instead of rice. However, these fruits add so much fruit to a single tree (branch) that most (almost all) fruits are harvested before a very small number of limited fruits are actually harvested for stunning raw consumption. At that time, the fruit is plucked and dropped on the ground. Thus, the immature fruits that are pruned, fall to the ground and rot are enormous.

[Problems to be solved by the invention]

[0003] The inventor of the present invention has conducted intensive studies on the effective use of the unripe fruits of peaches and apples, and as a result, has developed a method for easily producing fruit tea from these fruits with good yield.

[0004]

That is, the present invention is constituted by the following claims 1 to 3. (1) A method for producing fruit tea, comprising sequentially performing the following first to fifth steps. First step: Step of cutting fruits before the hard nucleus stage or before maturation Second step: Step of slicing the cut fruits together with nuclei Third step: Step of drying the sliced fruits to a half-life (dry) state Step 5: a step of steaming the dried sliced product in a half-life state. Step 5: a step of roasting (roasting) the steamed product. 2. The production of fruit tea, which is sequentially performed through the following first to fifth steps: Method. First step: a step of removing fruits before the hard nucleus stage or before maturation Second step: a step of pressing and crushing the removed fruits Third step: a step of drying the crushed fruits to a half-life (dry-dry) state Step: a step of steaming a mashed fruit in a semi-living state Fifth step: a step of roasting (roasting) a steamed product Claim 3. The fruit tea according to claim 1 or claim 2, wherein the fruit is a peach or an apple. Manufacturing method.

Next, the present invention will be described in detail in the order of each step. <First step> This is a step of removing fruits before the hard nucleus stage or before ripening. Fruits that can be used in the present invention include peaches, apples, plums, apricots, pears, cherries and the like.
The peach and apple may be harvested during the bud or flower season, but at least the fruits that are left on each branch for edible use and matured are usually selected (fruited) after fruiting. ing. As a result of various studies by the present inventors, in the production of fruit tea, peaches, plums, apricots, cherries, and the like, fruits before the hard nucleus stage are suitable, and fruits immediately before the hard nucleus stage are particularly suitable. Turned out to be. The reason is that fruits after the hard nucleus stage have too hard nuclei of the fruits, making it difficult to slice in the second step, and if hard nuclei are mixed, the flavor is rather poor. For example, in peach, the size of the fruit just before the hard nucleus stage is about several centimeters in diameter. In apples, pears and the like, the hard nucleus stage is not always clear, so that these fruits can be used until immediately before they mature.

<Second step> This is a step of slicing or pressing the fruit, which has been removed before the hard nucleus stage, together with the nucleus. In this case, when slicing the fruit, the whole is sliced (without removing the nucleus from the fruit, together with the nucleus). By using the fruit before the hard nucleus as a raw material, it is possible to eliminate the trouble of extracting the core of the fruit and increase the yield. The thickness for slicing is several mm or less. Normally, the harvested fruit is washed and sliced. When the fruit is pressed and crushed, the whole fruit is usually rolled on a rolling roller.

<Third Step> This is a step of drying the sliced fruit to a half-life (dry-dry) state. The means of drying
It may be simply air-dried by sunlight (shade drying) or a low-temperature dryer. The moisture content of the dried sliced pieces or pressed material is 12% or less. If this step is omitted, there is too much water, and the volume of the sliced pieces or pressed material to be subjected to the next fourth step is too large (volume), which is inconvenient.

<Fourth Step> This is a step of steaming a sliced sliced product or a dried pressed product. This step is usually completed by passing live steam for about 5 to 6 minutes. By this step, various enzymes contained in the fruit are inactivated, the components in the sliced pieces or the pressed material are stabilized, and the flavor is improved. In this step, if the bulk can be ignored,
The order of the third step and the fourth step may be changed.

<Fifth Step> This is a step of roasting (roasting) the steamed product. Usually, the roasting machine is used to roast the whole brownish brown (water content is about 2.0 to 5.0%). According to this step, fruit tea having a unique flavor and a favorable flavor can be obtained. The fruit tea thus obtained is sealed and packaged, for example, like green tea or oolong tea, to obtain a product.

[0010] The method of drinking fruit tea obtained according to the present invention, such as oolong tea, is as follows. (1) Put in hot water like green tea, extract and drink. (2) Boil tea in boiling water, filter and drink. (3) Divide shochu with this extracted tea and drink.

[0011]

【Example】

<Example 1> 7k of peach fruit (average diameter of whole peach fruit 2.5cm, average diameter of nucleus 0.7cm) picked just before hard nucleus stage
g was cut into a thickness of about 3 mm using a whole slicer.
This was shaded and dried to a weight of about 4 kg.
This semi-dried product was placed in a wire mesh basket of 10 mesh, stored in a steamer, and steamed with live steam for 5 minutes. This was immediately roasted by a small coffee roaster with stirring to such an extent that the whole became brown, and peach fruit tea was obtained. This fruit tea had a peculiar savory flavor and could be served like oolong tea. The results of general analysis of the peach fruit tea obtained in this example are as shown in Table 1 below, and the soluble component (extractable component) was 0.3%.

[0012]

Example 2 The peach fruit of Example 1 was applied to a rolling roller and crushed to an average diameter of 3.5 cm. Thereafter, the same treatment as in Example 1 was performed to obtain peach fruit tea. The product according to this production method had a good finished shape and good flavor as compared with the product of Example 1.

Example 3 An apple fruit (cultivar name: Fuji, average diameter of the whole apple fruit 8 cm, average diameter of the core 2 cm) picked before the ripening period was treated in the same manner as in Example 1 or Example 2. I got apple fruit tea. This fruit tea had a peculiar savory flavor and could be used for drinking like oolong tea, like the peach fruit tea of Example 1. The results of the general analysis of the apple fruit tea obtained in this example are as shown in Table 2 below, and the soluble component (extractable component) was 0.2%.
%Met.

[0015]

[0016]

The present invention has been configured as described above.
It has the effect that fruit tea having good flavor can be easily produced from fruited fruits such as peaches and apples.
Therefore, since there is no conventional method of using the fruit, fruited fruits such as peaches and apples, which have been discarded, can be effectively used, and the economy of fruit tree farmers can be improved.

Claims (3)

[Claims] 1. A method for producing fruit tea, comprising sequentially performing the following first to fifth steps. First step: Step of cutting fruits before the hard nucleus stage or before maturation Second step: Step of slicing the cut fruits together with nuclei Third step: Step of drying the sliced fruits to a half-life (dry) state Step: Step of steaming the dried sliced product in a semi-living state Step 5: Step of roasting (roasting) the steamed product 2. A method for producing fruit tea, which comprises sequentially performing the following first to fifth steps. First step: a step of removing fruits before the hard nucleus stage or before maturation Second step: a step of pressing and crushing the removed fruits Third step: a step of drying the crushed fruits to a semi-living (dry) state Process: Step of steaming crushed fruits in a half-life state Step 5: Step of roasting (roasting) the steamed product 3. The fruit according to claim 1, wherein the fruit is a peach or an apple.
Or the method for producing fruit tea according to claim 2.