JPS5988043A - Tetsukannon tea (kind of oolong tea) containing unpolished rice - Google Patents

Abstract

PURPOSE:A TETSUKANNON tea, containing unpolished rice, consisting of TETSUKANNON tea (a kind of oolong tea), the unpolished rice and milo in a given weight ratio, and having the flavor and medical effect of the TETSUKANNON tea and the flavor and nutriments of the unpolished rice. CONSTITUTION:A TETSUKANNON tea (a kind of oolong tea) containing unpolished rice and prepared by adding 48wt% unpolished rice to 50wt% TETSUKANNON tea, further adding 2wt% milo thereto, roasting the resultant mixture together. The resultant TETSUKANNON tea is capable of reducing the cost of the TETSUKANNON tea which has been regarded as expensive, and taking out the synergistic effect of body by moderately mixing the flavor and the medical effect of the TETSUKANNON tea with the flavor and nutriments of the unpolished rice. The TETSUKANNON tea containing the unpolished rice is further capable of making up for the low digestive absorbability which is a disadvantage of the unpolished rice with the high digestive ability of the TETSUKANNON tea, and the flavor is mild and nice with a moderate sweetness.

Description

[Detailed Description of the Invention] This invention relates to Tieguanyin brown rice tea, which has the flavor and medicinal effects of Tieguanyin tea, which is a type of oolong tea, which is a semi-fermented tea, and the flavor and nutrients of brown rice. It is something.

In general, tea is roughly divided into the following three types depending on the manufacturing method. In other words, non-fermented green tea is made by steaming the oxidizing enzymes in tea confectionery with heat or steam to heat-change and kill them, while fermented tea is made by fermenting the oxidizing enzymes in tea confectionery by fully activating them. , Tea is representative. Oolong tea is a semi-fermented tea that lies between the above-mentioned non-fermented tea and fermented tea, and among these, Tieguanyin tea has a superior flavor and medicinal effect due to the difference in its manufacturing method. Ingredients of the tea leaves include tannins, caffeine, and amino acids. Among these, tannins create the astringent and bitter taste of tea, and caffeine stimulates the central nervous system of the brain and makes you sleepy. Amino acids have the property of cooling down η, recovery from fatigue, diuretic and cardiotonic properties, and amino acids have the property of creating the sweetness and flavor of tea.Components with these properties. Among oolong teas containing a lot of oolong tea, Tieguanyin tea in particular has a strong flavor and ingredients, has good digestive power, and has the function of promoting metabolism in the body. It is said to be gentle on the skin, has a sweet taste, and has the effect of making you feel refreshed. However, because Tetsuyayuki tea has a unique manufacturing method, it cannot be produced in large quantities, and it is generally an expensive type of tea. There are many people.

On the other hand, compared to white rice, brown rice retains the bran and germ, so it is nutritionally superior to white rice because it contains more protein, fat, minerals, and vitamins. Because of its low value, its value as food is considered low.

Therefore, focusing on the nutrients and flavor that this brown rice has, a product called genmaicha, which is made by adding brown rice to bancha and roasting it over high heat, is being produced. Inu Tsumugi (3) has the advantage of being able to be produced, but compared to other teas, it does not taste as good after two brews, and in the end, a large amount of tea leaves are used at once, and the effects of the tea's ingredients are poor. Conventional brown rice tea is expensive per cup because it does not produce enough
There were problems such as the taste not lasting.

This invention was developed in view of the above-mentioned points of view, by appropriately mixing the flavor and medicinal effects of Tieguanyin tea with the flavor and nutrients of brown rice to bring out the synergistic effect of the two. By adding a small amount of Milo to the tea, we aim to provide a relatively inexpensive Tiekannon brown rice tea with even more flavor and flavor.

The specific ingredients and blending ratios of the iron (4) brown rice tea of this invention are explained below.
Then, add 48 inches of brown rice (by weight) and further add 2% (by weight) of Milo and roast together. Here, the weight ratio of Tieguanyin tea is set at 50% because it is the optimal amount to effectively exhibit the flavor and ingredients of Tieguanyin tea, and the weight ratio of brown rice is set at 50%. The reason why the amount of brown rice was set at 48 cm was to match the digestive power of Tieguanyin tea, and also to allow Shika to fully utilize the flavor and nutrients of brown rice. Furthermore, adding 2% of Milo by weight to this soup not only brings out the synergistic effect of Tieguanyin tea and brown rice, but also adds the white color of Milo to the brown color of Tieguanyin tea and the light brown color of brown rice. In addition, Eli adds flavor to this Tieguanyin brown rice tea through sight (
5) This is because.

As explained above, the Tetsuguanyin brown rice tea of the present invention can make Tetsuguanyin tea, which has been considered expensive in the past, at a lower price. By properly mixing the flavor and nutrients, it brings out the synergistic effect of both, and moreover, the low digestibility and absorption rate, which was a drawback of brown rice, is compensated for by the high digestive power of Tieguanyin tea, and compared to conventional brown rice tea. The number of times you can brew it is much higher and you can drink it deliciously.
Deer also has a mild flavor and moderate sweetness, so it has excellent effects such as being delicious.

Patent applicant: Arrow Japan Co., Ltd. (6)

Claims (1)

[Claims] The weight ratio is 50 g of Tieguanyin tea and brown rice Js*. Tetsukannon brown rice tea characterized by its 2% Milo content.