JPS63188374A - Blossom tea of citrus fruits - Google Patents

Abstract

PURPOSE:To obtain blossom tea of citrus fruits capable of being added to warm water, cold water, tea water, carbonated water, juice, etc., providing characteristic fragrance of citrus fruits in drinking, essentially consisting of processed seasoned blossoms of citrus fruits. CONSTITUTION:Raw blossoms or dried blossoms of citrus fruits preferably belonging to the genus Citrus of the family Rutaceae are preserved with salt and/or edible organic acid and the preserved blossoms are separated from pickling solution. Then the separated blossoms are dried in the shade or not dried and used as blossom tea. Acetic acid, citric acid, malic acid, etc., are preferable as the organic acid. Preferably the separated pickled blossoms may be mixed with fruit juice of citrus fruit and/or oil or pericarp of citrus fruits. Blossom tea of completely new type is provided by the invention. When the blossom tea is used for drinking, beautiful tone of color and shape can be reproduced as they are and the blossom tea has preferable fragrance.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a flower tea using citrus flowers and a method for producing the same.

[Prior art] Sakura-yu using cherry blossoms and flower tea in which salted valley violet is added to the tea have been known (Monthly Shokuhin No. 263, V
ol 23, No. 12.1979, p29-30,
Shokuhin Kenkyusha and “edible wildflowers”, Hoshiyo Kiyoshi 1!
Chopsticks, D 64-65. 1986, Shufu to Seikatsusha).

[Object of the Invention] An object of the present invention is to provide a new type of flower tea that has not been known in the past, and which further adds a good fragrance and beauty of flower form and color, and a method for producing the same.

[Structure of the Invention] The present invention is a flower tea mainly consisting of processed and seasoned citrus flowers. The present invention can be added to hot water, cold water, tea water, carbonated water, juice, etc., gives off a unique citrus aroma when drunk, and can reproduce the original beautiful shape and color of citrus flowers in beverages. This is a big advantage.

In the present invention, processed seasoning refers to pickling fresh or dried citrus flowers in salt and/or edible organic acid, separating the pickled flowers from the pickling juice, and preferably adding citrus fruit juice and/or oil to this. Say what you do. Citrus flowers themselves have an aroma, so they give off a scent when you drink them.
Since the fragrance is somewhat weak, it is preferable to add citrus fruit juice and/or oil to compensate for this.

Citrus fruits include oranges, lemons, grapefruit, limes, citrons, satsuma mandarins, and summer oranges.
, Buntan, Yuzu, Daidai, Kabosu, Iyokan, Hesaku,
You can use any of the citrus fruits such as Sanbokan, kumquat, hat, karatachi, and tachibana. Particularly preferred are those belonging to the family Rutaceae, subfamily Rutaceae, genus Citrus.

It is preferable to pickle it for 1 to 10 days with common salt and/or edible organic acid.

The flower tea of the present invention can be produced by pickling fresh or dried citrus flowers in salt and/or edible organic acid, and separating the pickled flowers from the pickling juice.

This can be used after drying in the shade or without drying. As edible organic acids, acetic acid, citric acid, malic acid, lactic acid, and fumaric acid are preferred, and vinegar (brewed vinegar, synthetic vinegar) whose main component is acetic acid, plum vinegar or citrus juice whose main component is citric acid, and other Foods containing organic acids as a main component can also be used. Preferably, citrus juice and/or oil is added to the separated pickled flowers. You can also add citrus peel. In order to improve the taste when drinking, it is preferable to further add salt and chemical seasonings.

The present invention provides a completely new type of flower tea.

When this flower tea is used for drinking, the beautiful color and shape of citrus flowers can be reproduced as is, and the fragrance is favorable.

The present invention is based on the discovery that citrus flowers are preferable as flower tea, and that good flower tea can be obtained by adding citrus fruit juice and oil, and any type of flower can be made into flower tea. It doesn't mean it can be done. For example, salted perilla flowers and seasoned with perilla oil, kelp powder, salt, and chemical seasonings had a decent flavor, but the flowers tend to lose their shape, so in the end perilla flowers are not suitable. On the other hand, when chrysanthemum flowers were pickled in salt and lactic acid and seasoned with salt, the reproduction of the original flower was good in terms of color and shape, but the unique chrysanthemum scent was too strong and the taste was poor. do not have. That is, in the present invention, only certain types of flowers are suitable as flower tea, and even better flower tea can be obtained by adding fruit juice and oil.

[Example] The present invention will be further explained below with reference to Examples.

Example 1 Yuzu flower I kg was washed with water to remove dirt and foreign matter, and then thoroughly drained. Sprinkle 350g of salt on this flower,
Next, in order to maintain the shape of the flowers and to speed up the pickling process, 35% saline was added so that the flowers were submerged in the liquid. After being pickled in this state for 4 days, the flowers and pickling juice were separated to obtain 950 g of salted flowers. Without drying it in the shade, the following amounts of yuzu juice, yuzu oil, yuzu peel, salt, and seasoning were added to adjust the flavor.

Salted yuzu flowers 950g Yuzu juice 95g Yuzu oil 3g Yuzu peel 80g Salt 315g Kelp powder 15g As a result of the above, seasoned and processed yuzu flower tea with a rich flavor and good shape was produced. Two flowers of flower tea were added to each of hot water, tea, and cold water. I drank it while enjoying the beauty of the flowers. In each case, the appearance, aroma, and taste were good.

Example 2 I kg of Satsuma mandarin flowers was washed with water to remove dirt and foreign matter, and then thoroughly drained. The flowers were soaked in 500 d of vinegar so that they were soaked in the liquid. 8 in this state
After pickling for a day, the flowers and the pickling juice are separated and the pickled flowers 9
00 g was obtained. Without drying the flowers in the shade, the following amounts of mandarin juice, mandarin oil, and seasonings were added to adjust the flavor.

Pickled tangerine flowers 900 (j tangerine juice
90g tangerine oil 3g sugar 360g (j) By the above process, flavorful and well-shaped tangerine flower tea was made. For each of cold water, carbonated water, juice and tea,
One flower tea and three flowers of flower tea were added to each and drank. In all cases the aesthetics, aroma and taste were good.

Example 3 500 g of lemon flowers were washed with water to remove dirt and foreign matter, and then thoroughly drained. Sprinkle 175g of salt on this flower,
Next, in order to maintain the shape of the flowers and to speed up the pickling process, a solution containing 35% common salt and 2% citric acid was added so that the flowers would soak in the liquid. After soaking in this state for 4 days, the flowers and the pickling juice were separated to obtain pickled flowers 430 (j).Next, the flowers were dried in the shade to obtain 350g of flowers.The following amount of lemon oil was added to the flowers. and seasonings were added to adjust the flavor.

Shaded dried lemon flowers 350g citric acid
1.4g Lemon oil 1g Salt 70g Chemical seasoning 1g Total 423.4g A seasoned lemon flower tea with a rich flavor and a good shape was produced as described above. Two flower teas were added to hot water, cold water, and tea for drinking, and the results were good.

Example 4 A 30% saline solution was added to 100 g of dried yuzu flowers, and the flowers were soaked in the liquid to absorb water. After sufficiently absorbing water, the flowers and pickling liquid were separated and the liquid was thoroughly drained. The following amounts of yuzu juice, yuzu oil, and seasonings were added to the flowers to adjust the flavor.

After restoration with salt water, 350 g of yuzu flowers, 95 g of salt, 35 g of yuzu juice, 1 g of yuzu oil, 3 g of kelp powder, were processed to produce seasoned yuzu flower tea with a rich flavor and good shape. 1 each and 3 each for hot water, cold water and tea
When I added wanohana tea to it for drinking, it tasted good.

Claims (1)

[Claims] 1. Flower tea mainly consisting of processed and seasoned citrus flowers. 2. The flower tea according to claim 1, to which citrus fruit juice and/or oil is added. 3. The flower tea according to claim 1 or 2, wherein the citrus fruit belongs to the family Rutaceae, subfamily Rutaceae, genus Citrus. 4. A flower tea characterized by pickling fresh or dried citrus flowers in salt and/or edible organic acid, separating the pickled flowers from the pickling juice, and adding citrus fruit juice and/or oil to this. Manufacturing method. 5. The manufacturing method according to claim 4, further comprising adding citrus peel and/or seasoning. 6. The method according to claim 4, wherein the edible organic acid is selected from acetic acid, citric acid, malic acid, lactic acid, and fumaric acid. 7. The method according to claim 4, in which plum vinegar or table vinegar is used as the edible organic acid.