JPH02207777A - 'kobu-cha' containing chrysanthemum flower and production thereof - Google Patents

Abstract

PURPOSE:To produce 'KOBU-CHA' (beverage made from powdered seaweed tangle having a slightly salty taste), containing chrysanthemum flower and excellent in taste, aroma and nutrient value by mixing yellow dried chrysanthemum petals subjected to aromatizing, removal of bitterness and color fixing in the 'KOBU-CHA'. CONSTITUTION:Only yellow chrysanthemum flower petals are collected and steamed in a steamer for about 30min to carry out aromatizing, removal of bitterness and color fixing. The resultant petals are then completely dried by freeze-drying to prepare dried chrysanthemum flower petals with hardly any loss of shape. The above-mentioned dried chrysanthemum flower petals in an adequate amount are then added to sea tangle powder or 'KOBU-CHA' prepared by adding a suitable flavor additive to the sea tangle powder containing crushed flesh pieces of dried pickled UME (plum) and other suitable spices added thereto to provide as nearly a homogeneous mixed state.

Description

[Detailed Description of the Invention] (Object of the Invention) This invention relates to the improvement of kelp tea, which is made by adding an appropriate amount of salt to kelp powder and can be drunk immediately by pouring hot water. things, taste, aroma,
The aim is to provide kombucha that is even more superior in terms of nutritional value, etc.

(Prior art) In Japan, there are many varieties, from so-called traditional Japanese tea to foreign drinks such as black tea and coffee, and the recently popular oolong tea.
There are many types of tea, such as health tea such as wolfberry which is used medicinally, tea which enjoys the scent of herbal base, kombucha, shiitake mushroom tea, etc. which can easily enjoy the taste and aroma. Or some kind of tea is on the market.

Among them, kombucha includes Japanese tea, black tea, oolong tea, a
Unlike so-called tea made from leaves and stems of other plants, such as L Kang tea, there is no residue such as used tea leaves, and it is extremely easy to handle and can be drunk immediately by simply adding hot water. Moreover, it is one of Japan's unique teas, and is loved by the unique flavor of kelp, and is widely used at home, by people working in the workplace, and as a customer service tea in companies and hotels.

However, the more you drink this kombucha, the more you worry about it containing too much salt, and the more you drink it, the more you worry about it, and the more you drink it, the more difficult it will become to eat. Kombucha (Jikkosho 6 (No. 1-8706)) is also available, which has been mixed to camouflage the overall bland taste and add a nostalgic taste to Japanese people. Although they have succeeded in adding a new taste and flavor that was not present in kombucha in the past, it is not necessarily beautiful in appearance; The idea was simply to create the impression that small tea cakes were floating inside.

This invention takes into account the current situation of kombucha, and works to develop a new kombucha that has a new beauty in appearance and a unique aroma. The manufacturing method was successfully realized.

(Structure of the Invention) The kombucha containing chrysanthemums of the present invention is made by steaming yellow chrysanthemums once and then drying them to obtain dry yellow chrysanthemum petals that hardly fade or discolor.
It is basically composed of kelp powder, crushed pulp pieces of dried plums, and other appropriate seasonings added to kelp powder with appropriate flavor additives, mixed so as to form a substantially homogeneous mixture.

Chrysanthemums are edible chrysanthemums grown mainly in the Tohoku region.
It is a small chrysanthemum with a petal length of about 1 to 2 cm. It is usually eaten after boiling and draining, and is eaten as a pickle or with miso. It is a chrysanthemum with a unique bitterness and aroma. It is extremely important not to use chrysanthemums of any color other than yellow in order to preserve the original color beautifully.

Kombucha or seasoned kombucha is produced in the same manner as commercially known kombucha or seasoned kombucha, that is, kombucha powder and glutamic acid that have been ground to a particle size of about 250 mesh. Flavor additives such as soda or sodium inosinate, and appropriate amounts of salt and sugar are used.

(Other Related Inventions) The chrysanthemum-infused kombucha of the present invention having the above-described structure can only be realized by the following manufacturing method.

That is, first, collect only the petals from yellow chrysanthemums, put them in a cloth bag, and steam them in a steamer to about 30 degrees. Then, add 1 of the amount of chrysanthemum petals that you initially put in.
Although the amount will be reduced to about 30%, the unique scent of chrysanthemums will become even stronger, the bitterness unique to chrysanthemums will be removed, and the yellow color will become fixed, resulting in a color-preventing effect. If this process is applied to other colors, such as purple or light pink chrysanthemums, most of the color will be lost or dull, and the product will look dirty, so chrysanthemums should not be limited to yellow. It won't happen.

The thus steamed chrysanthemum petals are taken out of the cloth bag, drained, peeled off, and completely dried using a known freeze-drying device to produce dried chrysanthemum petals with less deformation. Then, appropriate amounts of these are mixed into kelp powder, crushed pulp pieces of dried plums, and other appropriate seasonings, with appropriate flavor additives added, so that the mixture is almost homogeneous to produce kombucha with chrysanthemums. It is something to do.

(Function and Effect) As described above, the chrysanthemum-containing kombucha of the present invention has chrysanthemum petals that have a special aroma, removes bitterness, and has a color-blocking effect that gives it a beautiful yellow color. Because it is made by mixing an appropriate amount into kombucha, unlike conventional kombucha, when you pour hot water and try to drink it as kombucha, you will see bright yellow chrysanthemum petals on top of the hot water. Some of them floated in the air, with a scent of honey and chrysanthemums in the air, which captivated the drinker with its appearance and aroma even before they drank it.
When you put it in your mouth, the unique scent of chrysanthemum is added to the usual kombucha, allowing you to enjoy a new taste. Since the bitterness has been removed, it will not cause any discomfort, even for people who have never eaten chrysanthemums before.

The chrysanthemum-infused kombucha of this invention, which has excellent characteristics not found in previous kombuchas, is a novel process in which chrysanthemums, especially yellow chrysanthemums, are steamed and then dried. This was made possible for the first time by a manufacturing method in which dried chrysanthemums obtained by the manufacturing method are mixed into kombucha.

As mentioned above, this invention adds new added value to existing kombucha, and allows for even more variety in the way kombucha is enjoyed.
i? It is expected that it will be of great help in consuming it without getting tired of it.

Claims (1)

[Scope of Claims] 1. By steaming yellow chrysanthemums and then drying them, yellow dried chrysanthemum petals with a strong aroma, little bitterness, and almost no fading or discoloration are realized, and an appropriate amount of these dried chrysanthemum petals is Kelp powder or crushed pieces of dried umeboshi pulp and other appropriate seasonings are added to kelp powder with appropriate flavor additives,
Kombucha containing chrysanthemum is mixed to create a nearly homogeneous mixture. 2. Collect only the yellow chrysanthemum petals and steam them in a steamer to release the fragrance, remove bitterness, and fix the color. After passing through the freeze-drying process to produce dry chrysanthemum petals that will not lose their shape, the appropriate amount of them is , A method for producing kombucha containing chrysanthemums, which is produced by mixing kombucha powder, crushed pulp pieces of dried plums, and other appropriate seasonings into kombucha powder with appropriate flavor additives added thereto so as to obtain a substantially homogeneous mixed state.