JPH0217150B2 - - Google Patents
Info
- Publication number
- JPH0217150B2 JPH0217150B2 JP62120556A JP12055687A JPH0217150B2 JP H0217150 B2 JPH0217150 B2 JP H0217150B2 JP 62120556 A JP62120556 A JP 62120556A JP 12055687 A JP12055687 A JP 12055687A JP H0217150 B2 JPH0217150 B2 JP H0217150B2
- Authority
- JP
- Japan
- Prior art keywords
- guava
- leaves
- guava leaves
- producing
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 241000508269 Psidium Species 0.000 claims description 62
- 241001122767 Theaceae Species 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000019606 astringent taste Nutrition 0.000 description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 206010020772 Hypertension Diseases 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
〔発明の技術分野〕
本発明は、亜熱帯地方に自生する強いあくや渋
味を有したグアバ（バンチキロウ）の葉を茶とし
て飲用可能とする、グアバ茶の製造方法に関する
ものである。[Detailed Description of the Invention] [Technical Field of the Invention] The present invention relates to a method for producing guava tea, which makes the leaves of guava (Bunchikiro), which grows naturally in subtropical regions and has a strong astringent taste, drinkable as tea. It is something.
従来、グアバ（バンチキロウ）の葉は、各種ビ
タミンやミネラルが豊富に含まれており、健康増
進用にその飲用が望まれていた。
Conventionally, guava leaves are rich in various vitamins and minerals, and it has been desired to drink them to improve health.
しかし、亜熱帯地方に自生するグアバの葉は、
そのまま乾燥させても、あくや、渋味が強く、飲
用に耐えるものでなかつた。 However, guava leaves, which grow naturally in subtropical regions,
Even when dried as is, it had a dark and astringent taste and was not drinkable.
また、このあくや、渋味を除去しようとすると
グアバ茶特有のミネラル、ビタミン等も除去され
てしまい、健康増進用の茶としては、適当ではな
かつた。更に、グアバ茶には、糖尿病や高血圧に
対する薬効も認められているが、あくや渋味を除
去しようとすると、これらの薬効成分も除去され
てしまうという欠点が存在した。 Furthermore, when attempting to remove the dark and astringent taste, the minerals and vitamins unique to guava tea were also removed, making it unsuitable as a tea for promoting health. Furthermore, although guava tea has been recognized to have medicinal properties against diabetes and high blood pressure, there is a drawback in that when trying to remove the dark and astringent taste, these medicinal components are also removed.
したがつて、従来、グアバ茶は、豊富なミネラ
ル、ビタミンを含有することが知られていたが、
そのあくや渋味の為に利用されていなかつた。 Therefore, guava tea was previously known to contain abundant minerals and vitamins, but
It was not used because of its dark and astringent taste.
本発明は上記従来の欠点に鑑み、グアバの葉に
含まれるミネラルや各種ビタミン及びその他の薬
効成分を失うことなくあくや渋味を除去すること
のできるグアバ茶の製造方法を提供することを目
的とする。
In view of the above-mentioned conventional drawbacks, the present invention aims to provide a method for producing guava tea that can remove the dark and astringent taste without losing the minerals, various vitamins, and other medicinal ingredients contained in guava leaves. shall be.
本発明は、上記目的を達成するために、グアバ
の葉を洗浄する第１の工程と洗浄された前記グア
バの葉を100〜105℃で蒸す第２の工程と、蒸され
た葉を暴気冷却する第３の工程と、冷却されたグ
アバの葉を更に130℃で約20分間蒸す第４の工程
と、蒸したグアバの葉をうす乾燥し、チヨツパで
細く砕く第５の工程と、砕いたグアバの葉を30〜
35℃で乾燥する第６の工程と乾燥されたグアバの
葉を乾煎りする第７の工程とから成ることを特徴
とする。
In order to achieve the above object, the present invention comprises a first step of washing guava leaves, a second step of steaming the washed guava leaves at 100 to 105°C, and a steaming of the steamed leaves. A third step of cooling, a fourth step of steaming the cooled guava leaves at 130℃ for about 20 minutes, a fifth step of lightly drying the steamed guava leaves, and crushing them into fine pieces with a chipotupa. 30 ~ guava leaves
It is characterized by comprising a sixth step of drying at 35°C and a seventh step of dry roasting the dried guava leaves.
以下、本発明の一実施例を図面を参照しながら
詳述する。
Hereinafter, one embodiment of the present invention will be described in detail with reference to the drawings.
第１図は、本発明のグアバ茶製造方法における
各工程の流れを説明する図である。摘み取られた
グアバの葉は、ほこり、泥等を除去するために、
充分に水洗される。これが、第１の工程である。
水洗された葉は、水分を切つた後、第２図に示す
ような蒸し器、例えば蒸篭１に入れ、下から蒸気
により蒸す。温度は、100〜105℃で約10分間蒸
す。これが、第２の工程である。蒸すことによ
り、グアバの葉に含まれている渋味は、あくが蒸
篭１の下の釜２へ落下してくる。蒸篭１で蒸され
たグアバの葉は、第３の工程において、蒸篭１か
ら出され、暴気冷却される。冷却の方式は、例え
ば、平坦な床の上に広げ、扇風機で風を当てて冷
却する。約30〜32℃迄冷却した後、第４の工程に
おいて、再び第２図に示す如く蒸篭１に入れ、更
に蒸す。蒸す温度は、約130℃以上とし、時間は
約20分とする。この時、蒸篭１の下の釜２の水を
交換し新たなものとすることが必要である。第２
の工程で使用した水をそのまま使うと、抽出落下
した渋味やあくの成分が蒸発し、グアバの葉に再
付着してしまうおそれがあるからである。第４の
工程で再度蒸されたグアバの葉は、第５の工程で
蒸し器である蒸篭１から取り出された後、軽く乾
燥させる。軽く乾燥されたグアバの葉は、チヨツ
パ細く砕かれる。以上が第５の工程である。うす
乾燥され、細く砕かれたグアバの葉は、第３図に
示す様な乾燥器３で、低温約30〜35℃で12〜24時
間乾燥される。乾燥器３の下には、ガス或いは、
炭火の炎４等が配置され、円筒形の筒体３ａは、
図外の駆動機構により矢印Ａ方向へ回転さる。ま
た、筒体３ａの内周には、複数の撹拌羽根５が立
設され内部でグアバの葉が効果的に撹拌されるよ
う構成されている。第６の工程で乾燥されたたグ
アバの葉は、第７の工程において約５分間、乾煎
りをする。乾煎りすることにより、グアバの葉に
甘みと香りが付加される。 FIG. 1 is a diagram illustrating the flow of each step in the guava tea manufacturing method of the present invention. The picked guava leaves are cleaned to remove dust, mud, etc.
Wash thoroughly with water. This is the first step.
After draining the water, the washed leaves are placed in a steamer such as the one shown in FIG. 2, for example, a steamer basket 1, and steamed from below. Steam for about 10 minutes at a temperature of 100-105℃. This is the second step. By steaming, the astringency contained in the guava leaves falls into the pot 2 below the steamer basket 1. In the third step, the guava leaves steamed in the steamer basket 1 are taken out from the steamer basket 1 and cooled by atmospheric air. For example, the cooling method is to spread it out on a flat floor and cool it by blowing air with an electric fan. After cooling to about 30-32°C, in the fourth step, the product is placed in the steamer basket 1 again as shown in Figure 2 and further steamed. The steaming temperature should be approximately 130°C or higher, and the steaming time should be approximately 20 minutes. At this time, it is necessary to replace the water in the pot 2 below the steamer basket 1 with fresh water. Second
This is because if the water used in the step is used as is, there is a risk that the astringent and dark components that have been extracted will evaporate and re-adhere to the guava leaves. The guava leaves steamed again in the fourth step are taken out from the steamer basket 1, which is a steamer, in the fifth step, and are then lightly dried. Lightly dried guava leaves are crushed into fine pieces. The above is the fifth step. The lightly dried and finely crushed guava leaves are dried in a dryer 3 as shown in Figure 3 at a low temperature of about 30 to 35°C for 12 to 24 hours. Under the dryer 3, there is a gas or
The cylindrical body 3a is arranged with a charcoal flame 4, etc.
It is rotated in the direction of arrow A by a drive mechanism not shown. Further, a plurality of stirring blades 5 are arranged upright on the inner periphery of the cylinder 3a, so that the guava leaves are effectively stirred inside. The guava leaves dried in the sixth step are dry roasted for about 5 minutes in the seventh step. Dry roasting adds sweetness and aroma to guava leaves.
以上の第７の工程迄において、グアバの葉は、
ミネラル、各種ビタミン類を損なうことなく渋
み、あくが除去され、グアバ茶として飲食するこ
とができる。第１図は、グアバ茶を更に手軽に飲
めるように、コヒークラツシヤーで砕く第８の工
程とパツク詰めする第９の工程とを示している。 Up to the seventh step, the guava leaves are
The astringency and scum are removed without damaging minerals and various vitamins, and it can be consumed as guava tea. FIG. 1 shows the eighth step of crushing guava tea with a coffee crusher and the ninth step of packing it into packages so that guava tea can be consumed more easily.
第８の工程は、乾煎りしたグアバの葉を図外の
コーヒークラツシヤーで更に細く砕く。細く砕か
れたグアバの葉は、第９の工程で、和紙等の吸水
性を備えた材料でパツク詰めされる。 The eighth step is to crush the dry-roasted guava leaves into finer pieces using a coffee crusher (not shown). In the ninth step, the finely crushed guava leaves are packed with absorbent material such as Japanese paper.
このようにして、グアバ茶のパツク詰めが完成
する。 In this way, the guava tea stuffing is completed.
本発明のグアバ茶の製造法によれば、前述した
如く、グアバの葉に含まれるミネラルやビタミン
Ｃ等のビタミン類及び糖尿病や高血圧に対する薬
効成分を損なうことなく、渋味やあくを除去する
ことができる。 According to the method for producing guava tea of the present invention, as described above, the astringency and scum can be removed without impairing the minerals and vitamins such as vitamin C contained in guava leaves, as well as the medicinal ingredients for diabetes and hypertension. Can be done.
また、テイーバツクの如く、パツク詰されたの
で手軽にグアバ茶を楽しむことができる。 Also, since it is packaged like a tea bag, you can easily enjoy guava tea.
尚、以上の実施例においては、グアバの葉を蒸
すのに蒸篭を用いる場合について説明したがこれ
に限ることなく、グアバの葉に過飽和の水蒸気を
当てて蒸してもよい。 In the above embodiment, a case where a steamer basket is used to steam guava leaves has been described, but the present invention is not limited to this, and guava leaves may be steamed by applying supersaturated steam to the leaves.
以上、詳細に説明したように、本発明のグアバ
茶の製造方法によれば、グアバの葉中に含まれる
有効成分を損なうことなく、単に渋味とあくのみ
を除去することができる。また、グアバ茶を熱湯
に浸した場合、従来、抽出が困難であつた糖尿病
や高血圧に効果を有する薬効成分の抽出が容易と
なつた。このため、グアバ茶を手軽に楽しむこと
ができる。
As described above in detail, according to the method for producing guava tea of the present invention, only the astringency and bitterness can be removed without damaging the active ingredients contained in guava leaves. Furthermore, when guava tea is steeped in boiling water, it has become easier to extract medicinal ingredients that are effective against diabetes and high blood pressure, which were previously difficult to extract. Therefore, you can easily enjoy guava tea.
第１図は、本発明の製造工程を示すフローチヤ
ート図、第２図は、本発明の製造工程で用いられ
る蒸し器を示す一部切り欠き斜視図、第３図は、
本発明の第６の工程で用いられる乾燥器の一例を
示す斜視図である。
１……蒸篭、２……釜、３……乾燥器、４……
炎。
Fig. 1 is a flowchart showing the manufacturing process of the present invention, Fig. 2 is a partially cutaway perspective view showing a steamer used in the manufacturing process of the present invention, and Fig. 3 is a
It is a perspective view which shows an example of the dryer used in the 6th process of this invention. 1...Steamer basket, 2...Kettle, 3...Dryer, 4...
flame.
Claims (1)
た前記グアバの葉を100〜105℃で蒸す第２の工程
と、蒸された葉を暴気冷却する第３の工程と、冷
却されたグアバの葉を更に130℃で約20分間蒸す
第４の工程と、蒸したグアバの葉をうす乾燥し、
チヨツパで細く砕く第５の工程と、 砕いたグアバの葉を30〜35℃で乾燥する第６の
工程と乾燥されたグアバの葉を乾煎りする第７の
工程とから成る方法を特徴とするグアバ茶の製造
方法。 ２ 前記第２の工程でグアバの葉を蒸す時間は、
約10分間であることを特徴とする特許請求の範囲
第１項記載のグアバ茶の製造方法。 ３ 前記第４の工程でグアバの葉を蒸す時間が約
20分間であることを特徴とする特許請求の範囲第
１項記載のグアバ茶の製造方法。 ４ 前記第６の工程において、グアバの葉を乾燥
する時間は、約12〜24時間であることを特徴とす
る特許請求の範囲第１項記載のグアバ茶の製造方
法。 ５ 前記第７の工程でグアバの葉を乾煎りする時
間は、約５分であることを特徴とする特許請求の
範囲第１項記載のグアバ茶の製造方法。 ６ 前記第７の工程で乾煎りしたグアバの葉をコ
ーヒークラツシヤーで砕く第８の工程を加えたこ
とを特徴とする特許請求の範囲第１項記載のグア
バ茶の製造方法。 ７ 前記第８の工程で砕いたグアバの葉を浸水性
の袋でパツク詰めしたことを特徴とする特許請求
の範囲第６項記載のグアバ茶の製造方法。[Claims] 1. A first step of washing the guava leaves, a second step of steaming the washed guava leaves at 100 to 105°C, and a third step of atmospherically cooling the steamed leaves. step, the fourth step is to further steam the cooled guava leaves at 130℃ for about 20 minutes, and the steamed guava leaves are thinly dried.
The method is characterized by a fifth step of crushing the guava leaves into fine pieces with a chiyotupa, a sixth step of drying the crushed guava leaves at 30 to 35°C, and a seventh step of dry roasting the dried guava leaves. How to make guava tea. 2 The time to steam the guava leaves in the second step is:
The method for producing guava tea according to claim 1, characterized in that the time is about 10 minutes. 3 The time required to steam the guava leaves in the fourth step is approximately
The method for producing guava tea according to claim 1, characterized in that the time is 20 minutes. 4. The method for producing guava tea according to claim 1, wherein in the sixth step, the time for drying the guava leaves is about 12 to 24 hours. 5. The method for producing guava tea according to claim 1, wherein the time for dry roasting the guava leaves in the seventh step is about 5 minutes. 6. The method for producing guava tea according to claim 1, further comprising an eighth step of crushing the guava leaves dry-roasted in the seventh step using a coffee crusher. 7. The method for producing guava tea according to claim 6, characterized in that the crushed guava leaves in the eighth step are packed in a water-permeable bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62120556A JPS63283563A (en) | 1987-05-18 | 1987-05-18 | Production of guava tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62120556A JPS63283563A (en) | 1987-05-18 | 1987-05-18 | Production of guava tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63283563A JPS63283563A (en) | 1988-11-21 |
| JPH0217150B2 true JPH0217150B2 (en) | 1990-04-19 |
Family
ID=14789228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62120556A Granted JPS63283563A (en) | 1987-05-18 | 1987-05-18 | Production of guava tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63283563A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02295471A (en) * | 1989-05-02 | 1990-12-06 | Mitsumasa Kategari | Preparation of aloe extract |
| ES2173047B1 (en) * | 2001-03-21 | 2004-01-01 | Aplicaciones Farmacodinamicas | PROCEDURE FOR OBTAINING THE DIFFERENT FRACTIONS OF ATOMIZED GUAYABA AND ITS USE FOR THE TREATMENT OF MELLITUS TYPE II DIABETES |
| KR100432520B1 (en) * | 2001-08-13 | 2004-05-22 | 이기현 | Methods for Steam-Boiling Meat and Methods for Preparing Samgyetang Using the Same |
| AT502717A1 (en) * | 2005-11-09 | 2007-05-15 | Omnica Gmbh | PHARMACEUTICAL USE OF A COMPOUND |
| JP2012050335A (en) * | 2010-08-31 | 2012-03-15 | Ken Ganaha | Method of producing guava tea leaf |
-
1987
- 1987-05-18 JP JP62120556A patent/JPS63283563A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63283563A (en) | 1988-11-21 |
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