JPH0226947B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) It is mainly used for drinking at home as a healthy tea as an alternative to bancha or green tea.

(Prior art) Shimon No. 1 is a type of sweet potato. Looking at native sweet potatoes, its leaves and stems were used as ingredients for rice porridge during and after the war during the food shortage period, and even after that, they continued to be used for bancha and kamaairicha. It was also produced and drunk as a substitute tea. However, it has a strong bitter taste and a grassy smell.
It was difficult to drink and did not keep well, so it could not be stored well. Because of its poor taste and shelf life, and low content of beneficial ingredients such as minerals and vitamins, it has not become popular as a health tea.

(Problem to be solved by the invention) The seed potato of Simon No. 1 was brought from Brazil about 15 to 16 years ago, and compared to native sweet potatoes, it contains calcium, vitamins A, B ₂ , C, niamin, etc. Contains an extremely high amount of active ingredients. Especially vitamins D, E, K, lecithin, pantothenic acid,
Active ingredients such as folic acid and chlorophyll are hardly found in native sweet potatoes, but Simon No. 1 contains extremely high amounts, and their effects are said to have the same effect not only on the root potato but also on its leaves and stems. ing.

To provide a healthy tea that retains more of the ingredients contained in Simon No. 1 containing a large amount of such active ingredients, removes the grassy smell and bitter taste, makes it easier to drink, and has a long shelf life.

(Means for solving the problem) Naturally dry the leaf stem part of Simon No. 1,
The stems, petioles, veins, and leaf blades were examined for differences in bitter taste, grassy odor, etc. As a result, it was found that the stems and petioles had the strongest bitter taste, making them unsuitable for use in beverages. In addition, the leaf veins also have a bitter taste and grassy smell, but apart from the main part, the bitter taste is mostly washed away by the subsequent washing process, and the bitter taste is further removed by the subsequent roasting. In addition, I found that the grassy smell was almost gone and the taste became mellower.

Based on these results, the manufacturing process for Shimon tea, which was developed to suit our tastes, will be detailed below.

Remove the petiole and prominent veins from the collected Simon No. 1 leaves, cut the leaf blade into pieces of a certain width, and wash thoroughly with water. After that, let it dry naturally in a well-ventilated place and repeat the massage.

The dried leaves are carefully roasted using an iron pot or iron pot to avoid burning them. The taste of the roasted tea is mellow, with almost no bitter taste or grassy smell, but it feels a little unsatisfactory. If you store it in this roasted state for about 3 months, taking care not to absorb moisture, it will become even more mellow. Since it lacks aromatic properties, it is blended with traditional kamairicha, green tea, bud tea, kamaairi brown rice tea, granulated sugar, etc. as appropriate. As a result, a health tea with a flavor and taste not found in conventional health teas can be obtained.

(Action) Simon No. 1 contains large amounts of many active ingredients that are not found in native sweet potatoes, but among them, vitamin K is resistant to heat and has a synergistic effect with the large amount of chlorophyll it contains. It is said to have a powerful effect on increasing blood flow and stopping bleeding in the living body, and keeping the blood and lymph, which govern health, in a normal state at all times. For this reason, many cures have been reported for various intractable diseases related to blood. The leaves and stems of Simon No. 1 are said to have the same effects and effects as root potatoes.

(Example) The petioles and prominent leaf veins were removed from 10 kg of mature leaves of Simon No. 1 that were collected, and the leaf blades were cut into pieces about 5 mm wide, and then washed with clean water for about 20 minutes. By this process, most of the bitter taste in the leaves is washed away. After washing, let the leaves air dry in a well-ventilated place, and rub them 2 to 4 times during this time. The drying process is completed in about 5 days, and the dried leaves weigh about 2 kg at this time.

Put 2 kg of dried leaves into an iron pot and carefully roast them for about 30 to 60 minutes. The roasted tea weighs around 500g, and is stored in sealed cans to prevent moisture absorption.The tea is then blended with traditional kamairicha, green tea, etc. according to the customer's preference and shipped. The standard blend ratio is 500g of roasted Simon leaves, 180g of green tea, 150g of kamairicha, 100g of bud tea, 60g of powdered tea, 5g of kamaairi genmaicha, and 5g of granulated sugar.

Although mature leaves were used in the above examples, it is even better to use immature leaves, as fewer veins need to be removed, the washing time is also shortened, and the taste of the roasted tea is even more mellow and high quality. Treated as tea.

(Effects of the invention) Traditionally, the production of tea from sweet potato leaves was limited to trial production due to its strong bitter taste and grassy odor. However, by solving such difficulties,
It contains a large amount of beneficial ingredients such as minerals and vitamins, and is also blended with green tea, kamairicha, etc., making it possible to provide a healthy tea with a mild taste that is easy to drink.

Nowadays, it is said that there is a health food boom, and along with a new mellow taste that cannot be found in traditional health teas,
It is expected that many people will enjoy drinking it, regardless of age, health, or infirmity. Particularly expected effects include various benign and malignant anemic symptoms, high and low blood pressure, diabetes, neuralgia, skin diseases, and prevention of aging phenomena.

Claims (1)

[Claims] 1 Remove the petiole and veins from the collected Simon No. 1 leaves, chop the remaining leaf blade into pieces of a certain width, wash with water as appropriate, dry naturally in a well-ventilated place, and roast thoroughly using an iron pot etc. After that, for 500g of roasted Simon leaves, 180g of green tea, 150g of pot roasted tea
g, 100g of bud tea, 60g of powdered tea, 5g of pot roasted brown rice tea,
This method of producing Shimon tea is characterized in that 5 g of granulated sugar is used as a standard blending ratio, and the mixture is suitably blended according to the taste of the consumer to provide the product.