JPS61257169A - Production of tea of angelica keiskei koidzumi, umbelliferae - Google Patents

Abstract

PURPOSE:To obtain tea of Angelica keiskei Koidzumi, Umbelliferae, having uniform shape, color and luster similarly to those of SENCHA (green tea of middle grade), very low hygroscopicity, good flavor and high nutritive value, and scarcely deteriorating, by processing the Angelica keiskei Koidzumi, Umbelliferae as a raw material in the order of pressing, steaming, cooling, rolling and twisting. CONSTITUTION:Leaves of Angelica keiskei Koidzumi, Umbelliferae are collected, cut and pressed with a press roll type press, etc. to remove the moisture in the raw leaves. The resultant pressed raw leaves are then fed to a conveyor belt type steamer having a quick cooler, etc., by a conveyor type leaf feeder, etc., in a constant amount, steamed and softened to eliminate the activity of enzymes, etc. The leaves are then cooled in the quick cooler by supplying cold air thereto, and subjected to the coarse, medium and fine rolling, etc., by a rolling and twisting machine, etc., to produce tea leaves, which are finally dried in a dryer to afford the aimed tea of the Angelica keiskei Koidzumi, Umbelliferae.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention is directed to Angelica Keisk.
eikoidzumi, Umbelliferae)
This invention relates to a method for producing Ashitaba tea using as a raw material.

(Prior art and its problems) Ashitaba is known as a plant rich in nutritional components such as vitamins, and is attracting attention as a health food (see Japanese Patent Publication No. 5B-23043 and Japanese Patent Application Laid-Open No. 59-213356) ).

Attempts have also been made to produce Ashitaba tea using this Ashitaba as a raw material, but unlike traditional sencha, the shape, shape,
It is difficult to produce Ashitaba tea that is delicious and has a rich color, light blue color, and aroma, and is currently considered impossible. Currently, solid tea is sold under the name Ashitaba tea, which is made by drying Ashitaba into powder and mixing it with regular powdered tea. There is no one that has it.

(Objective of the Invention) An object of the present invention is to provide a method for producing Ashitaba tea, which has the same shape and color as conventional Sencha, is delicious, and has high nutritional value.

(Background and structure of the invention) In order to achieve the above object, tea (Camellia 5L)
aensis (L,) 0. The first step toward the completion of the present invention was to see if the method for producing sencha, which had been established for Kuntze, could be applied to the method for producing Ashitaba tea. However, this attempt ended in failure, and the Ashitaba tea obtained by this method had an inferior taste, insufficient "curvature", poor color luster, light blue color, and insufficient aroma. It was not something that could be shipped as a product.

Therefore, by using the above Sencha production method as the basis, but also making improvements and improvements to it, and adding some additional steps, we succeeded in obtaining Ashitaba tea with a quality equal to or higher than that of conventional Sencha. did.

In the process of achieving this success, several inventions were made, and the present invention is one of them. In the present invention, compared to ordinary tea, the moisture in the leaves of Ashitaba is about 2 times that of tea.
Focusing on the fact that the water content in the stem is about five times that of tea, we developed a method to remove the large amount of water contained in Ashitaba using an optimal process, which is different from that of regular tea. This was completed as a result of intensive research, recognizing that removing a large amount using a method is the key to producing high-quality Ashitaba tea.

That is, the present invention adds a pressing step to one of the Ashitaba tea manufacturing processes, which is not present in general green tea manufacturing methods (including not only Sencha manufacturing methods but also other green tea manufacturing methods), and also adds this pressing step to one of the Ashitaba tea manufacturing processes. It is characterized in that the process is placed before the steaming/cooling process.

By doing this, a large amount of water can be removed from the steamed leaves of Ashitaba before the steaming/cooling process and the rolling process, as well as the yellow juice that causes stickiness. Processing in the process can be carried out with good thermal efficiency, and each function of the rolling and twisting process can now be effectively demonstrated. Especially in the rolling process,
The twist and tightening are done effectively and the shape is adjusted. And the color of Ashitaba tea obtained as a product,
The main reason for the good light color, aroma, and taste can be found in the removal of water by the above-mentioned pressing.

The kneading process referred to in the present invention is a general term for the process of imparting "curvature", "firmness", taste, color, aroma, etc. to steamed leaves by applying physical force, heat, or hot air to the steamed leaves. As shown in the drawing, a typical example consists of a rough rolling process, a narrow rolling process, a medium rolling process, and a fine rolling process, but there are also some processes that have been changed or omitted. included in the concept.

In addition, in producing Asitaba tea, it is of course possible to use only the leaves of Asitaba as a raw material, but also the stems can be used as raw materials. In the latter case, the stem portion can be crushed during the pressing process,
Coupled with the removal of a large amount of water, the steaming/cooling process and the combustion process can be carried out smoothly, and the effects are even more pronounced.

(Example) An example of the method for producing Ashitaba tea to which the present invention is applied will be described below.

The drawings show the manufacturing process as a block diagram. 1st
In the original leaf cutting step 1, since the leaves of Ashitaba are 6 to 8 times larger than ordinary tea leaves, they are cut to the same size as ordinary tea leaves. Although the stems of Angelica japonica are also used as a raw material, it is of course possible to use only the leaves as a raw material.

The second step, pressing step 2, is a unique step of the present invention that has not been used at all in conventional tea manufacturing methods. In this pressing step 2, it is preferable to remove moisture from the steamed leaves using a pressure roll type pressing machine that can be operated continuously. In addition to this, it is also possible to employ a press dewatering device or the like as the compression step 2. The moisture removal rate in this pressing step 2 is around 20 to 60% when the steamed leaves consist of the leaves and stems of Ashitaba, and is around 5 to 30% even when the steamed leaves consist only of the leaves of Asitaba. Become. The functions and effects of this squeezing step 2 have already been described, so their description will be omitted.

The third collection process 3 is performed using a conveyor type leaf feeder,
In order to uniformly perform steaming and cooling in the next steaming/cooling step 4, it is necessary to supply a fixed amount of steamed leaves of Ashitaba.

In the fourth steaming/cooling step 4, a belt-type steamer equipped with a rapid cooling machine is used. In terms of setting accurate steaming time and preventing damage to steamed leaves, belt-type steamers are superior to other steamers (e.g., rotary mesh-stirring type steamers). The standard steaming time for ordinary tea is about 60 seconds, but when producing Ashitaba tea, it is preferable to take a longer steaming time. 50 seconds ~ 3
As a result of experiments, it was confirmed that 00 seconds is appropriate, and particularly 100 seconds to 150 seconds is optimal. In addition, a pressureless steamer was used, and the steamer was configured so that it hit both the upper and lower sides of the steamed leaves on the feeding belt. Through the above steaming process, the steamed leaves become soft and the vitality of enzymes is lost.

The next cooling process uses a rapid cooling machine (attached to the belt-type steamer) that rapidly cools the steamed leaves with cold air to prevent discoloration and stuffiness. The taste, color, and aroma are maintained in good condition by this rapid cooling.

The next bare horse process 10 is a rough rubbing process 5, a bare horse process 6 in a narrow sense,
It has a medium rolling process 7 and a fine rolling process 8.

In the fifth rough rolling step 5, the steamed leaves are uniformly exposed to hot air and moderate pressure and friction is applied to soften the leaves and stem tissues, evaporate water, and further eliminate "wrinkle" and "tightness".
This process uses a leaf crusher. As mentioned above, Ashitaba has a high water content, and even after pressing, the water content is higher than that of ordinary tea, so the amount of hot air is approximately twice that of ordinary tea, and the fibers of Ashitaba are strong and hard. Therefore, the sixth bare horse process 6 in a narrow sense, which increases the rough rolling effect by setting the rough rolling pressure to 1.2 to 1.5 times that of general tea manufacturing, is
This is a process in which the areas that could not be thoroughly rubbed with the rough kneading machine are softened by vigorously kneading, and the moisture content is made uniform during this process, and a kneading machine is used. As mentioned above, the fibers of Ashitaba are strong and hard, so it was preferable to apply pressure to the kneading tub or kneading pot to 1.2 to 1.5 times that in the case of ordinary tea manufacturing.

The seventh medium rolling process 7 is a process in which the bare leaves obtained in the rolling process 6 in a narrow sense are lightly rubbed while being exposed to hot air to remove moisture on the average and give a "tightness" convenient for shaping. , using a medium rolling machine. This process was almost the same as that used for general tea manufacturing.

The eighth fine rolling process 8 is a process in which the shape is made into a straight shape similar to that of Sencha, and the shape is tightened by applying pressure and heating, and a fine rolling machine is used. The pressing force is increased to 1.2 to 1.5 times that of ordinary tea making to obtain Ashitaba tea that does not easily become curly.

The final drying step 9 is a step in which moisture is removed from the half-dried Ashitaba tea using heated air, during which time the shape is further tightened to improve the aroma, and a dryer is used.

Ashitaba tea obtained through the above process is almost indistinguishable from conventional sencha in shape.
In addition, its color, aroma, and light color are comparable to those of Gyokuro tea, and it has a natural sweetness due to high-quality amino acids, has extremely low hygroscopicity, and is resistant to deterioration in color and other characteristics. are doing.

It goes without saying that the present invention is not limited to the above embodiments, but can be configured in various ways.

(Effects of the Invention) As described above, according to the present invention, it has the same shape and color as Sencha, has extremely low hygroscopicity, does not easily deteriorate in color, is delicious, and has high nutritional value. It has the effect of producing Ashitaba tea. In addition, the present invention compresses and removes the moisture and yellow juice of the steamed leaves of Ashitaba before the steaming/cooling process and the naked horse process, so that the subsequent processes can be carried out with high thermal efficiency, and each function of these processes can be performed efficiently. It has the effect of being able to be used effectively.

[Brief explanation of drawings]

The drawings are block diagrams showing manufacturing steps in an embodiment of the present invention.

Claims (1)

[Claims] (1) A method for producing Ashitaba tea using Ashitaba tea as a raw material, which is characterized in that a pressing step, a steaming/cooling step, and a rolling process are performed in this order.