JPS60160873A - Green tealike drink made from eichhornia crassipes solmes-laub. as raw material - Google Patents

Abstract

PURPOSE:To produce a green tealike dring having an aroma and flavor much better than those of green tea of middle grade and green tea without containing harmful substances, by roasting dried youndg leaves of Eichhornia crassipes Solmes-Laub. CONSTITUTION:A green tealike drink produced by picking off young leaves of Eichhornia crassipes Solmes-Laub., washing the young leaves with water, steaming the washed leaves, shredding the steamed leaves, squeezing out moisture, drying the resultant leaves in the sun or in a hot air dryer, etc., and roasting the dried leaves.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel tea-like tea product made from water hyacinth.

Water hyacinth is a perennial plant of the water hyacinth family that is native to South America and is also called water hyacinth. It is said that it was introduced to Japan as an ornamental in the middle of the Meiji period.

This is a floating aquatic plant that floats on the surface of the water, sends out stolons, and propagates around it, covering the surface of the water.

It is highly prolific and can grow more than four times its size in 10 days from spring to autumn. In addition, water hyacinth exhibits high reproductive capacity even in sewage water, absorbing more nitrogen, phosphorus, and potassium than other plants, which cause eutrophication, and can be used to purify agricultural water in urban areas contaminated with domestic wastewater. It is being used effectively. Furthermore, some attempts have been made to use water hyacinth for human waste treatment and sewage treatment, and to perform the cultivation of hyacinth and sewage purification all at once. Various methods of using dried water hyacinth are being investigated.

The present invention discovered that when the dried young leaves of Photia hyacinth were used for drinking in the same way as roasted tea, the taste exhibited an aroma and flavor that was not comparable to that of sencha or green tea. This product was completed as a result of repeated research based on this assumption, and the gist of it is to use young leaves of the water hyacinth. It was cut into pieces, squeezed out the water, dried, and exploded to make a tea-like tea-like drink. Tea-like tea products with different flavors can be obtained by reversing the order of shredding and boiling in the manufacturing process, adjusting the degree of bursting, or leaving the tea unroasted.

The analysis results of dried water hyacinth and green tea components are shown in Table 1. As is clear from Table 1, Sencha is very similar to green tea such as Gyokuro in that Hotiaoi contains large amounts of carbohydrates, proteins, and fibers, and is low in lipids.

Tea is an evergreen plant that belongs to the Camellia family, and is completely unrelated to the perennial hotia hyacinth, but strangely enough, when the hotia hyacinth was processed in a manner similar to the traditional tea manufacturing method,
As mentioned above, they discovered that it can be used as a tea-like beverage with a unique aroma and taste.

The three main components of tea are caffeine, tannins, and aromatic volatile oils. Caffeine is an active ingredient in tea that has a stimulant effect on the human body, but since it has a bitter taste but no flavor, its effect on the tea itself is only to give it a bitter taste. Tannins have an astringent taste, and it is said that this effect is why drinking tea can slightly suppress hunger.

Of course, caffeine and tannins have not been confirmed in water hyacinth, but somehow drinking a cup of tea can make you feel good.

There are many types of tea, but they can be roughly divided into three types: unfermented tea, semi-fermented tea, and fermented tea. Unfermented teas, or green teas, include Sencha and Gyokuro.

There is matcha etc. Fermented teas include black tea, and semi-fermented teas include oolong tea. The present invention was obtained by a method similar to that of unfermented tea. Note that tea has been hand-rolled for a long time to improve the brewing quality when drinking tea, and water hyacinth can also be appropriately processed using these known techniques.

As mentioned above, we have compared the ingredients of water hyacinth and conventional tea, but the ingredients are similar to those of various plants, that is, 1w! quality, protein,
It is understood that it contains vitamins, cellulose, ash, and agar, making it a suitable tea drink similar to traditional tea.

However, until now, water hyacinth has only been seen as a mere ornamental aquatic plant, and it seems that it has never been considered to be used as an ingredient in tea ceremony products. Moreover, many pesticides are currently used in tea cultivation, and their effects on the human body have been pointed out. On the other hand, water hyacinth is a plant that grows naturally in lakes, ponds, and rivers, and as described below, does not contain any harmful substances, so we think that it may be useful as a health tea food in this respect as well.

The production method using water hyacinth as a raw material remains a challenge for the future, but it has been found that at least the technology currently used in tea production can be used as is.

Therefore, it is easy to manufacture, and since the raw material is floating plants, it is grown hydroponically and there are no contaminants.

In addition, when making tea-like tea dishes, it is extremely time-saving because only the young leaves can be separated from the roots and stems.

Next, an example of a method for producing tea-like tea products using water hyacinth is as follows.

First, young leaves of water hyacinth grown using hydroponics are harvested and then washed with water. Next, it is steamed using a conveying belt type steamer, a stirring blade type steamer, a single rotating barrel type steamer, or the like. It is best to quickly cool down the material that comes out of the steamer using a fan to remove moisture. After steaming, cut into pieces about 3m long. Next, while draining the water by squeezing the water, etc., make the water uniform by using a rolling machine or the like. Dry this in the sun or in hot air.
Dry with hot air at 50 to 70°C using a machine or the like. The dried product is roasted using an explosion machine equipped with heating means such as a heater.

Table 2 shows the analysis results regarding the safety of the tea-like coffee product made from the water hyacinth of the present invention.

Table 2 However, Analysis method: Atomic absorption spectrophotometry detection limit Mercury: 0.0025ppm Arsenic: 0.0
02ppm analysis was also conducted on other beverages, fruits, etc. for control purposes. As is clear from the results in Table 2, the tea-like tea product made from water hyacinth of the present invention is safe and does not contain mercury like other drinks, and does not contain arsenic like bancha. It has become.

The tea-like tea-like tea products made from hotia holly according to the present invention can be supplied in abundance because the raw hotia holly has a strong reproductive ability, and the obtained products are of sufficient quality as a luxury item similar to conventional tea. Yes.

Moreover, it is useful as a healthy tea product that does not contain harmful substances, that is, as a health base.

Applicant: West Japan Johkasou Management Center Co., Ltd. Attorney: Takeshi Ishii Patent attorney: Hiroshi Mori, 3rd Department

Claims (1)

[Claims] 1. A tea-like tea product made from young leaves of water hyacinth. 2 Pick the young leaves of water hyacinth, wash them with water, and then steam them.
A tea-like tea-like tea product made from water hyacinth according to claim 1, which is obtained by shredding, squeezing out moisture, drying, and bursting.