JPH0833468A - Roasted corn grain for tea and production of corn tea - Google Patents
Roasted corn grain for tea and production of corn teaInfo
- Publication number
- JPH0833468A JPH0833468A JP6191768A JP19176894A JPH0833468A JP H0833468 A JPH0833468 A JP H0833468A JP 6191768 A JP6191768 A JP 6191768A JP 19176894 A JP19176894 A JP 19176894A JP H0833468 A JPH0833468 A JP H0833468A
- Authority
- JP
- Japan
- Prior art keywords
- corn
- tea
- roasted
- grains
- present
- 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.)
- Pending
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 164
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 164
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 164
- 235000005822 corn Nutrition 0.000 title claims abstract description 164
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract 2
- 235000013616 tea Nutrition 0.000 description 110
- 235000013339 cereals Nutrition 0.000 description 81
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 20
- 239000002184 metal Substances 0.000 description 16
- 229910052751 metal Inorganic materials 0.000 description 16
- 238000001704 evaporation Methods 0.000 description 12
- 230000035622 drinking Effects 0.000 description 10
- 230000008020 evaporation Effects 0.000 description 10
- 229910052742 iron Inorganic materials 0.000 description 10
- 241000209219 Hordeum Species 0.000 description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 229920002472 Starch Polymers 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 241001180747 Hottea Species 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000021329 brown rice Nutrition 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 208000003643 Callosities Diseases 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 235000003368 Ilex paraguariensis Nutrition 0.000 description 2
- 241000287127 Passeridae Species 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020331 mate tea Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、とうもろこしのとうも
ろこし粒を原料とした茶用とうもろこし焙煎粒及びその
焙煎粒を使用して製造するとうもろこし茶の製造方法に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to roasted corn grains for tea using corn grains of corn as a raw material and a method for producing corn tea using the roasted grains.
【０００２】[0002]
【従来の技術】従来から、生活上で飲用される茶は、嫩
葉を採取して製した飲料であり、一般的には湯を注いで
用いる煎茶や粉にして湯に混ぜて用いる抹茶等があり、
また、広義には、焙茶、紅茶、烏龍茶、マテ茶を総称し
て言われている。2. Description of the Related Art Traditionally, the tea that is drunk in daily life is a beverage made by collecting sparrow leaves, and generally, sencha used by pouring hot water or matcha used by mixing it with hot water is used. Yes,
In a broad sense, roasted tea, black tea, oolong tea, and mate tea are collectively called.
【０００３】ところで、近年ではこれら各種のお茶を健
康維持の目的にも幅広く用いられており、その製法にお
いても多種多様なものが出回っている。By the way, in recent years, these various types of tea have been widely used for the purpose of maintaining health, and a variety of manufacturing methods thereof are available.
【０００４】また、穀類を利用した茶としては、番茶に
炒った玄米を加えて飲用する玄米茶や大麦を殻付のまま
炒り、茶の葉の代わりとして飲用する麦茶等があり、こ
れらは古来より現在に至るまでなお一般大衆に親しまれ
ているものである。[0004] Further, as the tea using grains, there are brown rice tea in which roasted brown rice is added to bancha, and barley tea in which barley is roasted in a shell and used as a substitute for tea leaves. These are ancient. It is still popular with the general public to the present day.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記従来の
飲用茶の概念を一掃し、麦や稲以外の他の穀類により茶
を得ようとするものであり、特に澱粉を多量に含むとう
もろこし粒に着眼して、栄養素にも優れた茶用とうもろ
こし焙煎粒を提供する事を目的とする。DISCLOSURE OF THE INVENTION The present invention is intended to eliminate the above-mentioned conventional concept of drinking tea and to obtain tea from cereals other than wheat and rice, and in particular corn containing a large amount of starch. The objective is to provide roasted grains of corn for tea which are excellent in nutrients by focusing on the grains.
【０００６】また本発明は、上記茶用とうもろこし焙煎
粒を用いて、臭覚、味覚、栄養素に優れたとうもろこし
茶の製造方法を提供する事をも目的とする。Another object of the present invention is to provide a method for producing corn tea having excellent odor, taste and nutrients, using the roasted corn for tea described above.
【０００７】[0007]
【発明が解決しようとするための手段】本発明の茶用と
うもろこし焙煎粒は、とうもろこし粒を高温焙煎して得
る事ができる事を特徴とする。The roasted corn grains for tea of the present invention are characterized in that they can be obtained by roasting corn grains at high temperature.
【０００８】また本発明は、とうもろこし粒を蒸した
後、これを冷却して高温焙煎し高温焙煎して得ることが
できる事を特徴とする。The present invention is also characterized in that it can be obtained by steaming corn grains, cooling them, and then roasting them at a high temperature and roasting them at a high temperature.
【０００９】更に本発明は、乾燥したとうもろこし粒を
利用し、該乾燥とうもろこし粒を高温焙煎して得る事が
できる事を特徴とする。Further, the present invention is characterized in that it can be obtained by utilizing dried corn grains and roasting the dried corn grains at a high temperature.
【００１０】更にまた、本発明の茶用とうもろこし焙煎
粒は、乾燥したとうもろこし粒を利用し、該乾燥とうも
ろこし粒を蒸した後、これを冷却して高温焙煎し高温焙
煎して得ることができる事を特徴とする。Furthermore, the roasted corn grains for tea of the present invention are obtained by utilizing dried corn grains, steaming the dried corn grains, and then cooling and roasting them at a high temperature to obtain a high temperature roast. It is characterized by being able to.
【００１１】また本発明のとうもろこし茶の製造方法
は、上記各茶用とうもろこし焙煎粒の何れかの少なくと
も１以上の茶用とうもろこし焙煎粒を熱湯内に浸漬さ
せ、これを加沸してとうもろこし茶を製造する事を特徴
とする。Further, the method for producing corn tea of the present invention comprises the step of immersing roasted grains of at least one or more of the roasted corns for each tea in hot water and boiled the corns. It is characterized by producing tea.
【００１２】[0012]
【発明の作用】上記のような本発明の茶用とうもろこし
焙煎粒は、とうもろこし粒を利用して得られるものであ
るから、その素材のもつ自然の臭覚、味覚、栄養素に優
れており、人体に全く害を与えることのない自然飲料と
して用いる事ができる。The roasted grains of corn for tea of the present invention as described above are obtained by utilizing the corn grains, and therefore have excellent natural odor, taste and nutrients possessed by the material, It can be used as a natural beverage that does not harm the
【００１３】また、上記したとうもろこし茶の製造方法
によるとうもろこし茶は、一旦加沸した後に飲用できる
ものであり、温茶や冷茶等の飲用方法を提供する事がで
きる。The corn tea produced by the method for producing corn tea described above can be drunk after being boiled once, and a method for drinking hot tea, cold tea, etc. can be provided.
【００１４】[0014]
【実施例１】本発明の茶用とうもろこし焙煎粒及びとう
もろこし茶の製造方法を、下記に示す一実施例に基づき
これを詳細に説明する。Example 1 A method for producing roasted corn for tea and corn tea according to the present invention will be described in detail based on an example shown below.
【００１５】１年で成育した、鮮度の高いとうもろこし
を利用する場合には、所要の機械等でそのとうもろこし
粒のみを選択採取し、これを鉄鍋等の金属鍋を利用して
これを約１４０度〜１８０度程度で加熱し、とうもろこ
し粒の水分を徐々に蒸発させて乾燥させる。When using corn with high freshness that has been grown for one year, only the corn grains are selected and collected with a required machine and the like, and this is used for about 140 by using a metal pot such as an iron pot. Heating at about 180 to 180 degrees, the water in the corn grains is gradually evaporated to dryness.
【００１６】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst, and the roasted corn for tea is roasted. Make up.
【００１７】尚、本実施例では、とうもろこし粒の水分
を蒸発させるための手段として、加熱した鉄鍋等の金属
鍋を利用して、強制蒸発させる例を示したが、これに限
るものではなく、例えば、室内及び室外での自然乾燥さ
せても良く、水分蒸発手段として特に限定されるもので
はない。In this embodiment, as an example of means for evaporating the water content of corn grains, a metal pot such as a heated iron pot is used for forced evaporation, but the invention is not limited to this. For example, the water may be naturally dried indoors and outdoors, and the water evaporation means is not particularly limited.
【実施例２】Example 2
【００１８】また、鮮度の高いとうもろこしを利用する
他の実施例としては、実施例１の記載内容と同様に、先
ず、所要の機械等でそのとうもろこし粒のみを選択採取
し、これを蒸し器等を利用して一旦蒸し、更に鉄鍋等の
金属鍋を利用してこれを約１４０度〜１８０度程度で加
熱し、とうもろこし粒の水分を徐々に蒸発させて乾燥さ
せる。As another embodiment using corn having a high degree of freshness, similarly to the contents described in Embodiment 1, first, only the corn grains are selected and collected by a required machine or the like, and the corn grains are steamed or the like. It is steamed once and then heated in a metal pan such as an iron pan at about 140 to 180 degrees to gradually evaporate the water content of the corn grains and dry it.
【００１９】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst and roasted corn for tea is roasted. Make up.
【実施例３】Example 3
【００２０】また、すでに収穫後に乾燥させて保存した
乾燥とうもろこしを利用する場合には、先ず、所要の機
械等でその乾燥とうもろこし粒のみを選択採取し、これ
を鉄鍋等の金属鍋を利用して約１８０度〜２２０度程度
でとうもろこし粒が破裂しないようにして焙煎するだけ
で良く、茶用とうもろこし焙煎粒を構成させることがで
きるのである。When using dried corn that has already been dried and stored after harvesting, first, only the dried corn grains are selected and collected by a required machine and the like, and this is used in a metal pot such as an iron pot. It is sufficient to roast the corn at a temperature of about 180 to 220 degrees without rupturing the corn grains, and the roasted corn for tea can be formed.
【実施例４】Embodiment 4
【００２１】更にまた、すでに収穫後に乾燥させて保存
した乾燥とうもろこしを利用した他の実施例としては、
所要の機械等でその乾燥とうもろこし粒のみを選択採取
し、これを蒸し器等を利用して一旦蒸し、更に鉄鍋等の
金属鍋を利用してこれを約１４０度〜１８０度程度で加
熱し、とうもろこし粒の水分を徐々に蒸発させて乾燥さ
せる。Furthermore, another embodiment using dried corn which has been dried and stored after harvesting is as follows:
Select and collect only the dried corn grains with a required machine, steam it once using a steamer etc., and further heat it at about 140 to 180 degrees using a metal pan such as an iron pan, The water in the corn grains is gradually evaporated to dryness.
【００２２】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst, and roasted corn for tea is roasted. Make up.
【００２３】而して、次にとうもろこし茶の製造方法に
ついて詳細に説明する。先ず、通常の麦茶を製造する場
合と同様に鍋ややかん等を用いて湯を沸騰させ、該熱湯
内に上記のようにして得られた茶用とうもろこし焙煎粒
を浸漬させる。Then, a method for producing corn tea will be described in detail below. First, hot water is boiled using a pot or kettle as in the case of producing ordinary barley tea, and the roasted corn for tea obtained as described above is immersed in the hot water.
【００２４】そして、これらを約１〜５時間加沸して茶
用とうもろこし焙煎粒から注出分離されたとうもろこし
茶ができ、使用後の茶用とうもろこし焙煎粒かすを除去
する事で純粋なとうもろこし茶が製造できるのである。Then, these are boiled for about 1 to 5 hours to obtain corn tea poured and separated from the roasted corn for tea, and the corn roasted roe for tea after use is removed to obtain a pure mash. Corn tea can be produced.
【００２５】尚、とうもろこし茶の製造方法において、
茶用とうもろこし焙煎粒から注出分離する加沸時間や、
注出分離後の茶用とうもろこし焙煎粒かすの除去方法等
は、工業用と家庭用では大きく異なるものであり、その
用途に合わせて適宜に決定されるものである。In the method for producing corn tea,
The boiling time for pouring out and separating from the roasted grains of corn for tea,
The method for removing the roasted grain corn for tea after separation by pouring differs greatly between industrial use and household use, and is appropriately determined according to the use.
【００２６】[0026]
【発明の効果】本発明の本発明の茶用とうもろこし焙煎
粒及びとうもろこし茶の製造方法によれば、澱粉を多量
に含む自然のとうもろこし粒を利用して得られるもので
あるから、体内へ供給された澱粉をたんぱく質に変換し
てエネルギー源とすることができると共に、その素材の
もつ自然の臭覚、味覚、栄養素に優れており、自然飲料
として最適なものとなる。EFFECTS OF THE INVENTION According to the method for producing roasted corn for tea and corn tea of the present invention of the present invention, since natural corn grains containing a large amount of starch are used, they are supplied to the body. The resulting starch can be converted into protein and used as an energy source, and the natural odor, taste, and nutrients of the material are excellent, making it an optimal natural beverage.
【００２７】また、本発明は、茶用とうもろこし焙煎粒
を加沸して、そのままの温茶やこれを冷やした冷茶等の
飲用方法を提供する事ができ、１年を通じて、その時期
に限定されることなくいつでも飲用できるものである。Further, the present invention can provide a drinking method of hot tea as it is or chilled cold tea by boiling roasted corn for tea, and it is limited to the time period throughout the year. It can be taken at any time without being disturbed.
【００２８】更に、本発明の茶用とうもろこし焙煎粒及
びとうもろこし茶の製造方法は、家庭内での利用は勿
論、このとうもろこし茶を瓶や缶等の容器に封入した飲
用茶としても利用でき、その利用範囲は無限である。Further, the method for producing roasted corn for tea and corn tea of the present invention can be used not only at home but also as drinking tea in which this corn tea is enclosed in a container such as a bottle or a can. The range of use is unlimited.
【００２９】よって、本発明は、茶は嫩葉によるか、麦
や稲の穀類しかできないという従来の飲用茶の概念を一
掃し得るものであり、その効果は絶大であり、画期的な
ものである。Therefore, the present invention can eliminate the conventional concept of drinking tea that tea is derived from barley leaves or only grains of wheat and rice, and its effects are great and epoch-making. is there.
─────────────────────────────────────────────────────
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【手続補正書】[Procedure amendment]
【提出日】平成６年１２月１９日[Submission date] December 19, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】 明細書[Document name] Statement
【発明の名称】 茶用とうもろこし焙煎粒及びとうも
ろこし茶の製造方法Title: Roasted corn for tea and method for producing corn tea
【特許請求の範囲】[Claims]
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明は、とうもろこしのとうも
ろこし粒を原料とした茶用とうもろこし焙煎粒及びその
焙煎粒を使用して製造するとうもろこし茶の製造方法に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to roasted corn grains for tea using corn grains of corn as a raw material and a method for producing corn tea using the roasted grains.
【０００２】[0002]
【従来の技術】従来から、生活上で飲用される茶は、嫩
葉を採取して製した飲料であり、一殿的には湯を注いで
用いる煎茶や粉にして湯に混ぜて用いる抹茶等があり、
また、広義には、焙茶、紅茶、烏龍茶、マテ茶を総称し
て言われている。2. Description of the Related Art Traditionally, the tea that is drunk in daily life is a beverage made by collecting sparrow leaves. For one thing, it is sencha used by pouring hot water or matcha used by mixing it with hot water. There is
In a broad sense, roasted tea, black tea, oolong tea, and mate tea are collectively called.
【０００３】ところで、近年ではこれら各種のお茶を健
康維持の目的にも幅広く用いられており、その製法にお
いても多種多様なものが出回っている。By the way, in recent years, these various types of tea have been widely used for the purpose of maintaining health, and a variety of manufacturing methods thereof are available.
【０００４】また、穀類を利用した茶としては、番茶に
炒った玄米を加えて飲用する玄米茶や大麦を殻付のまま
炒り、茶の葉の代わりとして飲用する麦茶等があり、こ
れらは古来より現在に至るまでなお一般大衆に親しまれ
ているものである。[0004] Further, as the tea using grains, there are brown rice tea in which roasted brown rice is added to bancha, and barley tea in which barley is roasted in a shell and used as a substitute for tea leaves. These are ancient. It is still popular with the general public to the present day.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記従来の
飲用茶の概念を一掃し、麦や稲以外の他の穀類により茶
を得ようとするものであり、特に澱粉を多量に含むとう
もろこし粒に着眼して、栄養素にも優れた茶用とうもろ
こし焙煎粒を提供する事を目的とする。DISCLOSURE OF THE INVENTION The present invention is intended to eliminate the above-mentioned conventional concept of drinking tea and to obtain tea from cereals other than wheat and rice, and in particular corn containing a large amount of starch. The objective is to provide roasted grains of corn for tea which are excellent in nutrients by focusing on the grains.
【０００６】また本発明は、上記茶用とうもろこし焙煎
粒を用いて、臭覚、味覚、栄養素に優れたとうもろこし
茶の製造方法を提供する事をも目的とする。Another object of the present invention is to provide a method for producing corn tea having excellent odor, taste and nutrients, using the roasted corn for tea described above.
【０００７】[0007]
【発明が解決しようとするための手段】本発明の茶用と
うもろこし焙煎粒は、とうもろこし粒を高温焙煎して得
る事ができる事を特徴とする。The roasted corn grains for tea of the present invention are characterized in that they can be obtained by roasting corn grains at high temperature.
【０００８】また本発明は、とうもろこし粒を蒸した
後、これを冷却して高温焙煎し高温焙煎して得ることが
できる事を特徴とする。The present invention is also characterized in that it can be obtained by steaming corn grains, cooling them, and then roasting them at a high temperature and roasting them at a high temperature.
【０００９】更に本発明は、乾燥したとうもろこし粒を
利用し、該乾燥とうもろこし粒を高温焙煎して得る事が
できる事を特徴とする。Further, the present invention is characterized in that it can be obtained by utilizing dried corn grains and roasting the dried corn grains at a high temperature.
【００１０】更にまた、本発明の茶用とうもろこし焙煎
粒は、乾燥したとうもろこし粒を利用し、該乾燥とうも
ろこし粒を蒸した後、これを冷却して高湿焙煎し高温焙
煎して得ることができる事を特徴とする。Furthermore, the roasted corn grains for tea of the present invention are obtained by utilizing dried corn grains, steaming the dried corn grains, and then cooling and roasting them to a high humidity and roasting them at a high temperature. It is characterized by being able to.
【００１１】また本発明のとうもろこし茶の製造方法
は、上記各茶用とうもろこし焙煎粒の何れかの少なくと
も１以上の茶用とうもろこし焙煎粒若しくは少なくとも
１以上の茶用とうもろこし焙煎粒を粉砕して得られる茶
用とうもろこし焙煎粉を熱湯内に浸漬させ、これを加沸
してとうもろこし茶を製造する事を特徴とする。[0011] method of manufacturing a corn tea of the present invention, any one of at least one or more tea corn roasting grains of each tea corn roasting grains or at least
Tea obtained by grinding roasted grains of corn for one or more teas
It is characterized by soaking roasted corn powder in hot water and boiling it to produce corn tea.
【００１２】[0012]
【発明の作用】上記のような本発明の茶用とうもろこし
焙煎粒は、とうもろこし粒を利用して得られるものであ
るから、その素材のもつ自然の臭覚、味覚、栄養素に優
れており、人体に全く害を与えることのない自然飲料と
して用いる事ができる。The roasted grains of corn for tea of the present invention as described above are obtained by utilizing the corn grains, and therefore have excellent natural odor, taste and nutrients possessed by the material, It can be used as a natural beverage that does not harm the
【００１３】また、上記したとうもろこし茶の製造方法
によるとうもろこし茶は、一旦加沸した後に飲用できる
ものであり、温茶や冷茶等の飲用方法を提供する事がで
きる。The corn tea produced by the method for producing corn tea described above can be drunk after being boiled once, and a method for drinking hot tea, cold tea, etc. can be provided.
【００１４】[0014]
【実施例１】本発明の茶用とうもろこし焙煎粒及びとう
もろこし茶の製造方法を、下記に示す一実施例に基づき
これを詳細に説明する。Example 1 A method for producing roasted corn for tea and corn tea according to the present invention will be described in detail based on an example shown below.
【００１５】１年で成育した、鮮度の高いとうもろこし
を利用する場合には、所要の機械等でそのとうもろこし
粒のみを選択採取し、これを鉄鍋等の金属鍋を利用して
これを約１４０度〜１８０度程度で加熱し、とうもろこ
し粒の水分を徐々に蒸発させて乾燥させる。When using corn with high freshness that has been grown for one year, only the corn grains are selected and collected with a required machine and the like, and this is used for about 140 by using a metal pot such as an iron pot. Heating at about 180 to 180 degrees, the water in the corn grains is gradually evaporated to dryness.
【００１６】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst, and the roasted corn for tea is roasted. Make up.
【００１７】尚、本実施例では、とうもろこし粒の水分
を蒸発させるための手段として、加熱した鉄鍋等の金属
鍋を利用して、強制蒸発させる例を示したが、これに限
るものではなく、例えば、室内及び室外での自然乾燥さ
せても良く、水分蒸発手段として特に限定されるもので
はない。In this embodiment, as an example of means for evaporating the water content of corn grains, a metal pot such as a heated iron pot is used for forced evaporation, but the invention is not limited to this. For example, the water may be naturally dried indoors and outdoors, and the water evaporation means is not particularly limited.
【実施例２】Example 2
【００１８】また、鮮度の高いとうもろこしを利用する
他の実施例としては、実施例１の記載内容と同様に、先
ず、所要の機械等でそのとうもろこし粒のみを選択採取
し、これを蒸し器等を利用して一旦蒸し、更に鉄鍋等の
金属鍋を利用してこれを約１４０度〜１８０度程度で加
熱し、とうもろこし粒の水分を徐々に蒸発させて乾燥さ
せる。As another embodiment using corn having a high degree of freshness, similarly to the contents described in Embodiment 1, first, only the corn grains are selected and collected by a required machine or the like, and the corn grains are steamed or the like. It is steamed once and then heated in a metal pan such as an iron pan at about 140 to 180 degrees to gradually evaporate the water content of the corn grains and dry it.
【００１９】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst and roasted corn for tea is roasted. Make up.
【実施例３】Example 3
【００２０】また、すでに収穫後に乾燥させて保存した
乾燥とうもろこしを利用する場合には、先ず、所要の機
械等でその乾燥とうもろこし粒のみを選択採取し、これ
を鉄鍋等の金属鍋を利用して約１８０度〜２２０度程度
でとうもろこし粒が破裂しないようにして焙煎するだけ
で良く、茶用とうもろこし焙煎粒を構成させることがで
きるのである。When using dried corn that has already been dried and stored after harvesting, first, only the dried corn grains are selected and collected by a required machine and the like, and this is used in a metal pot such as an iron pot. It is sufficient to roast the corn at a temperature of about 180 to 220 degrees without rupturing the corn grains, and the roasted corn for tea can be formed.
【実施例４】Embodiment 4
【００２１】更にまた、すでに収穫後に乾燥させて保存
した乾燥とうもろこしを利用した他の実施例としては、
所要の機械等でその乾燥とうもろこし粒のみを選択採取
し、これを蒸し器等を利用して一旦蒸し、更に鉄鍋等の
金属鍋を利用してこれを約１４０度〜１８０度程度で加
熱し、とうもろこし粒の水分を徐々に蒸発させて乾燥さ
せる。Furthermore, another embodiment using dried corn which has been dried and stored after harvesting is as follows:
Select and collect only the dried corn grains with a required machine, steam it once using a steamer etc., and further heat it at about 140 to 180 degrees using a metal pan such as an iron pan, The water in the corn grains is gradually evaporated to dryness.
【００２２】次に、水分を蒸発させた乾燥後のとうもろ
こし粒を、約１８０度〜２２０度程度まで加熱した金属
鍋でとうもろこし粒が破裂しないようにして焙煎し、茶
用とうもろこし焙煎粒を構成するのである。Next, the dried corn grains after evaporation of water are roasted in a metal pan heated to about 180 to 220 degrees so that the corn grains do not burst, and roasted corn for tea is roasted. Make up.
【００２３】而して、次にとうもろこし茶の製造方法に
ついて詳細に説明する。先ず、通常の麦茶を製造する場
合と同様に鍋ややかん等を用いて湯を沸騰させ、該熱湯
内に上記のようにして得られた茶用とうもろこし焙煎粒
を浸漬させる。Then, a method for producing corn tea will be described in detail below. First, hot water is boiled using a pot or kettle as in the case of producing ordinary barley tea, and the roasted corn for tea obtained as described above is immersed in the hot water.
【００２４】そして、これらを約１〜５時間加沸して茶
用とうもろこし焙煎粒から注出分離されたとうもろこし
茶ができ、使用後の茶用とうもろこし焙煎粒かすを除去
する事で純粋なとうもろこし茶が製造できるのである。Then, these are boiled for about 1 to 5 hours to obtain corn tea poured and separated from the roasted corn for tea, and the corn roasted roe for tea after use is removed to obtain a pure mash. Corn tea can be produced.
【００２５】尚、とうもろこし茶の製造方法において、
茶用とうもろこし焙煎粒から注出分離する加沸時間や、
注出分離後の茶用とうもろこし焙煎粒かすの除去方法等
は、工業用と家庭用では大きく異なるものであり、その
用途に合わせて適宜に決定されるものである。In the method for producing corn tea,
The boiling time for pouring out and separating from the roasted grains of corn for tea,
The method for removing the roasted grain corn for tea after separation by pouring differs greatly between industrial use and household use, and is appropriately determined according to the use.
【００２６】また、このとうもろこし茶の製造方法にお
いて、本実施例では、茶用とうもろこし焙煎粒をそのま
ま使用してとうもろこし茶を製造する方法を例示した
が、本製造方法は、茶用とうもろこし焙煎粒を所要の機
器を用いて粉砕し、茶用とうもろこし焙煎粉とした後、
これを熱湯内に浸漬させ、所定時間加沸し、使用後の茶
用とうもろこし焙煎粉かすを除去してとうもろこし茶を
製造する方法であっても良く、該焙煎粉を使用すること
で、加沸時間の短縮及び栄養価の向上を図ることができ
る。 [ 0026 ] In addition, in the method for producing corn tea,
In this example, roasted grains of corn for tea are used as they are.
The method of producing corn tea by using
However, this manufacturing method uses roasted corn for tea
After crushing with a container to make roasted corn for tea,
Immerse it in boiling water, boil it for a certain period of time, and
Remove corn roasted powdered corn to make corn tea
It may be a manufacturing method, and the roasted powder is used.
Can shorten the boiling time and improve the nutritional value.
It
【００２７】[ 0027 ]
【発明の効果】本発明の本発明の茶用とうもろこし焙煎
粒及びとうもろこし茶の製造方法によれば、澱粉を多量
に含む自然のとうもろこし粒を利用して得られるもので
あるから、体内へ供給された澱粉をたんばく質に変換し
てエネルギー源とすることができると共に、その素材の
もつ自然の臭覚、味覚、栄養素に擾れており、自然飲料
として最適なものとなる。EFFECTS OF THE INVENTION According to the method for producing roasted corn for tea and corn tea of the present invention of the present invention, since natural corn grains containing a large amount of starch are used, they are supplied to the body. The converted starch can be converted into protein and used as an energy source, and the natural odor, taste, and nutrients of the material make it ideal for use as a natural beverage.
【００２８】また、本発明は、茶用とうもろこし焙煎粒
或いはこれを粉砕した茶用とうもろこし焙煎粉を加を加
沸して、そのままの温茶やこれを冷やした冷茶等の飲用
方法を提供する事ができ、１年を通じて、その時期に限
定されることなくいつでも飲用できるものである。[ 0028 ] The present invention also provides roasted grains of corn for tea.
Alternatively, it is possible to provide a method of drinking hot tea as it is or cold tea obtained by chilling it by boiling the roasted powder of corn for tea crushed and boiled, and it is limited to that time throughout the year. It can be drunk at any time.
【００２９】更に、本発明の茶用とうもろこし焙煎粒及
びとうもろこし茶の製造方法は、家庭内での利用は勿
論、このとうもろこし茶を瓶や缶等の容器に封入した飲
用茶としても利用でき、その利用範囲は無眼である。 Furthermore, the method of manufacturing tea corn roasting grain and corn tea of the present invention, use in the home, of course, also be used as drinking tea encapsulating this corn tea into a container such as bottles and cans, Its use range is blind.
【００３０】よって、本発明は、茶は嫩葉によるか、麦
や稲の穀類しかできないという従来の飲用茶の概念を一
掃し得るものであり、その効果は絶大であり、画期的な
ものである。[ 0030 ] Therefore, the present invention is able to eliminate the conventional concept of drinking tea that tea is derived from barley leaves or only grains of wheat and rice, and its effects are enormous and epoch-making. is there.
Claims (4)
事を特徴とする茶用とうもろこし焙煎粒。1. A roasted corn grain for tea, which is obtained by roasting corn grains at high temperature.
して高温焙煎し高温焙煎して得られる事を特徴とする茶
用とうもろこし焙煎粒。2. A roasted corn grain for tea, which is obtained by steaming corn grains, followed by cooling and high-temperature roasting.
が、乾燥とうもろこし粒である事を特徴とする請求項１
及び請求項２の茶用とうもろこし焙煎粒。3. The corn grain according to claim 1 or 2, wherein the corn grain is a dry corn grain.
And roasted grains of corn according to claim 2.
茶用とうもろこし焙煎粒を熱湯内に浸漬させ、これを加
沸してとうもろこし茶を製造する事を特徴とするとうも
ろこし茶の製造方法。4. The production of corn tea characterized in that the roasted corn for tea according to claim 1, 2 or 3 is immersed in hot water, and this is boiled to produce corn tea. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6191768A JPH0833468A (en) | 1994-07-22 | 1994-07-22 | Roasted corn grain for tea and production of corn tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6191768A JPH0833468A (en) | 1994-07-22 | 1994-07-22 | Roasted corn grain for tea and production of corn tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0833468A true JPH0833468A (en) | 1996-02-06 |
Family
ID=16280201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6191768A Pending JPH0833468A (en) | 1994-07-22 | 1994-07-22 | Roasted corn grain for tea and production of corn tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0833468A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014011971A (en) * | 2012-07-04 | 2014-01-23 | Kwang Dong Pharmaceutical Co Ltd | Production method of corn hair tea |
| JP2014176355A (en) * | 2013-03-15 | 2014-09-25 | Pokka Sappro Food & Beverage Ltd | Method for preparing corn tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS606190A (en) * | 1983-06-24 | 1985-01-12 | Agency Of Ind Science & Technol | new cell line |
| JPH01289472A (en) * | 1988-05-14 | 1989-11-21 | Urugimura | Corn for drink product |
| JPH048791U (en) * | 1990-05-11 | 1992-01-27 | ||
| JPH04207178A (en) * | 1990-11-30 | 1992-07-29 | Ton:Kk | Preparation of corn tea |
| JPH05176681A (en) * | 1991-10-31 | 1993-07-20 | Houwaen:Kk | Corn tea and its production |
-
1994
- 1994-07-22 JP JP6191768A patent/JPH0833468A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS606190A (en) * | 1983-06-24 | 1985-01-12 | Agency Of Ind Science & Technol | new cell line |
| JPH01289472A (en) * | 1988-05-14 | 1989-11-21 | Urugimura | Corn for drink product |
| JPH048791U (en) * | 1990-05-11 | 1992-01-27 | ||
| JPH04207178A (en) * | 1990-11-30 | 1992-07-29 | Ton:Kk | Preparation of corn tea |
| JPH05176681A (en) * | 1991-10-31 | 1993-07-20 | Houwaen:Kk | Corn tea and its production |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014011971A (en) * | 2012-07-04 | 2014-01-23 | Kwang Dong Pharmaceutical Co Ltd | Production method of corn hair tea |
| JP2014176355A (en) * | 2013-03-15 | 2014-09-25 | Pokka Sappro Food & Beverage Ltd | Method for preparing corn tea |
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