JP2006081463A - Pineapple tea and method for producing the same - Google Patents
Pineapple tea and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、パイナップル果実または果汁を絞った後の絞り残渣等を利用したパイナップル茶及びその製造方法に関する。 The present invention relates to a pineapple tea using a squeezed residue after squeezing pineapple fruit or fruit juice and a method for producing the pineapple tea.
パイナップルはビタミンB1を多く含み、ビタミンB2やビタミンC、クエン酸等との相乗効果により、疲労回復や夏バテ、老化防止等に効果があるといわれている。また、パイナップルに含有するブロメリンや食物繊維は消化不良や便秘の症状にも有効で、パイナップル果肉は生食や缶詰、ジュース、エキスとして利用されている。果肉を除去した後の果芯や果皮、またパイナップルの絞り粕である搾汁残渣はより多くの有効成分を含むが、従来利用されることなく廃棄されている。パイナップルを茶に加工した従来技術は見出せない。 Pineapple contains a large amount of vitamin B1, and is said to be effective for recovery from fatigue, summer heat, prevention of aging, and the like due to synergistic effects with vitamin B2, vitamin C, citric acid, and the like. In addition, bromelin and dietary fiber contained in pineapple are effective for indigestion and constipation, and pineapple pulp is used as raw food, canned food, juice, and extract. Fruit cores and peels after removing the pulp, and squeezed residue that is squeezed pineapple contain more active ingredients, but are discarded without being conventionally used. We cannot find any prior art that processed pineapple into tea.
そこで、本発明はパイナップルの新しい用途を開発しようとするものであり、特に、従来利用されることなく廃棄処分されているパイナップル果皮やパイナップルを搾った後の残渣の有効利用を図ろうとするものであり、簡単な方法且つ低コストで、多くの有効成分を含有する芳香で風味豊かなパイナップル茶及びその製造方法を提供することを目的とするものである。 Therefore, the present invention intends to develop a new use of pineapple, and in particular, intends to effectively use pineapple peel or pineapple residue that has been discarded without being used in the past. It is an object of the present invention to provide a fragrant and flavorful pineapple tea containing a large number of active ingredients and a method for producing the same, in a simple manner and at a low cost.
本発明者は、上記課題を解決するために種々研究する過程で、果肉や果皮等の残渣を好適に焙煎することによって、有効成分を損なわず且つ芳香で風味豊かなパイナップル茶が製造できることを知見し、パイナップル果実をまるごと使用する新しい利用方法として本発明に到達したものである。 The present inventor is able to produce aromatic and flavorful pineapple tea without losing active ingredients by suitably roasting residues such as pulp and peel in the course of various researches to solve the above problems. As a result, the present invention has been reached as a new utilization method for using whole pineapple fruit.
即ち、上記課題を解決する本発明のパイナップル茶は、パイナップルの切断細片を乾燥後焙煎してなることを特徴とする。前記パイナップル茶は乾燥後の乾燥細片を焙煎温度及び焙煎時間を変えて焙煎し、異なる2種類の焙煎細片を混合することによって、風味豊かで水色のきれいな製品を提供しようとするものであるが、パイナップル果実の果肉だけでなく有効成分の多い果皮や残渣も使用することで、通常廃棄処分される部位の有効利用を図るものである。 That is, the pineapple tea of the present invention that solves the above problems is characterized in that it is obtained by drying and roasting cut pineapple strips. The above-mentioned pineapple tea is roasted by changing the roasting temperature and roasting time after drying, and mixing two different types of roasting strips to provide a flavorful and light blue product. However, by using not only the fruit of pineapple fruit but also the skin and residue having a large amount of active ingredients, it is intended to effectively use the part that is normally disposed of.
一方、本発明の上記パイナップル茶の製造方法は、パイナップルを細片に切断する切断工程、該細片を乾燥させる乾燥工程、乾燥した乾燥細片を焙煎する焙煎工程からなることを特徴とする。また、前記パイナップル茶の製造方法は、乾燥後の乾燥細片を焙煎温度及び焙煎時間を変えて焙煎する複数の焙煎工程、異なる2種類の焙煎細片を混合する混合工程を含むことが望ましい。前記パイナップル茶の製造工程におけるパイナップルの乾燥細片は、お茶の水色を出しパイナップルの風味を引きたてるため、焙煎温度140〜190℃及び100〜160℃の二手にわけて5〜6分間焙煎し、前記の焙煎細片を1:1で混合することが望ましい。 On the other hand, the method for producing pineapple tea according to the present invention comprises a cutting step of cutting pineapple into strips, a drying step of drying the strips, and a roasting step of roasting the dried dry strips. To do. The pineapple tea manufacturing method includes a plurality of roasting steps for roasting dried strips after drying at different roasting temperatures and roasting times, and a mixing step for mixing two different types of roast strips. It is desirable to include. The dried pineapple pieces in the pineapple tea production process are roasted for 5-6 minutes in two separate roasting temperatures of 140-190 ° C and 100-160 ° C in order to bring out the light blue color of the tea and bring out the flavor of the pineapple. It is desirable to mix the roasted strips 1: 1.
以上のように、本発明によれば、果肉だけでなく従来利用されず廃棄されていた果皮や果汁を絞った後の残渣を、簡単な方法で低コスト且つ芳香で風味豊かなパイナップル茶を製造加工することができ、パイナップル果実そのものの有効利用を図ることができる。また、本発明では、果皮や搾汁残渣に多くの有効成分が含まれていることに着目し、パイナップル果実そのものを焙煎することで、より付加価値の高い健康茶を得ることができた。また、焙煎温度及び焙煎時間を変えて焙煎した異なる複数種類の焙煎細片を混合することによって、茶飲料としての風味・色をより引き立てることができる。 As described above, according to the present invention, low-cost, aromatic, and flavorful pineapple tea is produced by a simple method using not only the pulp but also the residue after squeezing the peel and juice that has not been used and discarded in the past. It can be processed and the pineapple fruit itself can be used effectively. Further, in the present invention, paying attention to the fact that many active ingredients are contained in the peel and juice residue, roasting the pineapple fruit itself, it was possible to obtain a health tea with higher added value. Moreover, the flavor and color as a tea beverage can be further enhanced by mixing different types of roasted strips that have been roasted at different roasting temperatures and roasting times.
図1は本発明の実施形態に係るパイナップル茶の製造工程を示すブロック線図である。本実施形態のパイナップル茶の製造工程は、果実(果肉・果皮)又は搾汁残渣を所定の大きさに切断する切断工程、切断細片を乾燥させる乾燥工程、乾燥した切断細片を焙煎する焙煎工程、焙煎度の異なる焙煎細片を混合する工程からなる。以下、各工程毎に詳細に説明する。 FIG. 1 is a block diagram showing a manufacturing process of pineapple tea according to an embodiment of the present invention. The manufacturing process of pineapple tea according to the present embodiment includes a cutting process for cutting fruit (fruit and peel) or juice residue into a predetermined size, a drying process for drying the cut pieces, and roasting the dried cut pieces. It consists of a roasting step and a step of mixing roasted strips having different roasting degrees. Hereinafter, each process will be described in detail.
[切断工程]
パイナップル切断工程3において、ジュース搾汁後の残渣1及び/又は果肉や果皮を含む果実2を、フードスライサーで約3〜10mm幅またはさいの目カッターで5〜15mm角に切断する。該切断工程3は、後述する乾燥工程4、焙煎工程5での乾燥品質の向上、火入れの均一化のために行うもので、これらの効果を奏するためには上記範囲の細片に切断するのが望ましい。
[Cutting process]
In the
[乾燥工程]
次に、乾燥工程4で、上記のように切断された残渣及び果実を乾燥機に入れて乾燥させる。乾燥は適宜の乾燥手段が採用できるが、通常の乾燥炉や熱風乾燥機が好適に採用でき、本発明者の実験によれば、乾燥温度は35〜70℃で7〜16時間、より好ましくは乾燥温度40〜65℃で8〜15時間乾燥させるのが望ましい。
[Drying process]
Next, in the
[焙煎工程]
次に、乾燥工程を経て乾燥された乾燥細片を焙煎工程5において焙煎する。ここでは、パイナップルの風味及びお茶の水色を出すため、焙煎温度及び焙煎時間を変えて2種類のパイナップル焙煎細片を製造する。
[Roasting process]
Next, the dried fine pieces dried through the drying step are roasted in the
焙煎工程5−1において、焙煎した茶飲料色(お茶の水色)と焙煎風味を出すため、焙煎温度を焙煎工程5−2より高くして焙煎を行う。本発明者は焙煎を繰り返して種々実験した結果、焙煎温度140〜190℃で3〜8分間、より好ましくは焙煎温度150〜180℃で5〜6分間回転ドラム型火入れ機で連続的にらせん回転させながら焙煎させると良いことが分かった。焙煎温度が140℃よりも低いと火入れが弱く、茶の香ばしさに欠け、190℃を超えると焦げが発生し、苦味が出て風味が損なわれた。焙煎温度150〜180℃で5〜6分間で香ばしいより良好な茶風味が得られた。 In the roasting step 5-1, roasting is performed at a higher roasting temperature than the roasting step 5-2 in order to produce a roasted tea beverage color (tea light blue) and a roasted flavor. As a result of repeating the roasting and various experiments, the inventor of the present invention continuously uses a roasting drum-type firer at a roasting temperature of 140 to 190 ° C. for 3 to 8 minutes, more preferably at a roasting temperature of 150 to 180 ° C. It turned out to be good to roast while rotating the spiral. When the roasting temperature was lower than 140 ° C., the heating was weak and the fragrance of the tea was lacking, and when it exceeded 190 ° C., scorching occurred, and the bitterness was lost and the flavor was impaired. Better savory tea flavor was obtained in a roasting temperature of 150-180 ° C. for 5-6 minutes.
焙煎工程5−2において、パイナップル独特の風味を引き立たせるため、焙煎温度を焙煎工程5−1より低くして焙煎を行う。焙煎を繰り返して種々実験した結果、焙煎温度100〜160℃で3〜8分間、より好ましくは焙煎温度120〜160℃で5〜6分間、回転ドラム型火入れ機で連続的にらせん回転させながら焙煎させるとよい結果が得られた。焙煎温度が100℃よりも低いと、焙煎度が弱くパイナップルの乾燥形態が残って茶風味が得られず、160℃を超えると焙煎風味が強くなりパイナップルの風味が弱くなる。より好ましくは、焙煎温度120〜160℃で5〜6分間で焙煎すると、焙煎状態が得られながら良好なパイナップル風味を醸し出し、パイナップル風味の強い焙煎茶が得られる。焙煎工程5−1、5−2は、それぞれ同様な乾燥細片を2つに分けてそれぞれ焙煎度の異なる焙煎細片を得るようにしても良く、またはパイナップル果肉・果芯・果皮の乾燥細片は焙煎度を弱くしてパイナップル風味を強く残し、果汁を絞った後の残滓乾燥細片は焙煎度を強くして焙煎風味を強く持たせ、両方を混合するようにしても良い。 In the roasting step 5-2, roasting is performed at a lower roasting temperature than the roasting step 5-1, in order to enhance the unique flavor of pineapple. As a result of various experiments by repeating roasting, spiral rotation was continuously performed with a rotary drum type flame maker for 3 to 8 minutes at a roasting temperature of 100 to 160 ° C, more preferably 5 to 6 minutes at a roasting temperature of 120 to 160 ° C. A good result was obtained when roasting while the mixture was roasted. When the roasting temperature is lower than 100 ° C., the roasting degree is weak and the dried form of pineapple remains and a tea flavor is not obtained, and when it exceeds 160 ° C., the roasting flavor becomes strong and the pineapple flavor becomes weak. More preferably, when roasting is carried out at a roasting temperature of 120 to 160 ° C. for 5 to 6 minutes, a roasted state is obtained and a good pineapple flavor is produced, and a roasted tea with a strong pineapple flavor is obtained. In the roasting steps 5-1, 5-2, the same dry strips may be divided into two to obtain roasted strips having different roasting degree, respectively, or pineapple pulp, fruit core, peel Decrease the degree of roasting and leave the pineapple flavor strong.After squeezing the juice, the dried debris should have a strong roasting flavor and mix both. May be.
[混合工程]
次に、混合工程6で、該焙煎工程5−1で焙煎した焙煎細片及び該焙煎工程5−2で焙煎した焙煎細片を適宜の配合割合で混合するが、上記焙煎細片を1:1で混合すると、きれいなお茶の水色とパイナップル風味と焙煎風味の豊かなパイナップル茶が得られる。しかしながら、混合割合は必ずしも1:1でなくても良く、好みの風味に合わせて適宜配合比を変えれば良い。又は混合せず単品でも良い。
[Mixing process]
Next, in the
果肉・果芯・果皮を含むパイナップル果実30kgをさいの目カッターで12mm角に切断し、それを乾燥炉で乾燥温度50℃で7時間乾燥させて、パイナップルの果実乾燥細片2.5kgを得た。また、ジュース搾汁後の残渣10kgを10mm幅に切断して、それを乾燥温度60℃で7時間乾燥させて、パイナップルの残渣乾燥細片1.5kgを得た。
次に、上記のように得られたパイナップルの果実乾燥細片及び残渣乾燥細片のそれぞれを、半分はお茶の水色を出すため、焙煎温度160℃で5〜6分間、残り半分はパイナップルの風味を出すため、焙煎温度140℃で5〜6分間、回転ドラム型火入れ機で連続的にらせん回転させながら焙煎した。そして、前記焙煎工程で焙煎温度を高くした焙煎細片と焙煎温度を低くした焙煎細片を1:1で混合してパイナップル茶を得た。得られたパイナップル茶を通常のお茶と同様に、パイナップル茶1gに熱湯100ccを注いだ結果、焙煎色のきれいで且つ焙煎風味ながらパイナップル風味が残る風味豊かなパイナップル茶飲料が得られた。
30 kg of pineapple fruit including pulp, fruit core, and peel was cut into 12 mm squares with a die cutter and dried in a drying oven at a drying temperature of 50 ° C. for 7 hours to obtain 2.5 kg of dried pineapple fruit pieces. Moreover, 10 kg of the residue after juice squeezing was cut into a width of 10 mm and dried at a drying temperature of 60 ° C. for 7 hours to obtain 1.5 kg of pineapple residue dry strips.
Next, each of the dried pineapple fruit pieces and the dried residue pieces of the pineapple obtained as described above is half a tea-colored color, so that the half of the tea is light blue, and the other half is the pineapple flavor. In order to take out, it was roasted at a roasting temperature of 140 ° C. for 5 to 6 minutes while continuously rotating with a rotary drum-type firer. Then, the roasted strips having a higher roasting temperature in the roasting step and the roasted strips having a lower roasting temperature were mixed at a ratio of 1: 1 to obtain pineapple tea. As in the case of ordinary tea, the obtained pineapple tea was poured into 1 g of pineapple tea with 100 cc of hot water. As a result, a pineapple tea beverage having a roasted color and a rich pineapple flavor that remained roasted was obtained.
以上の実施形態及び実施例では、パイナップルの果実・又はその果汁搾り残渣を原料とする場合を説明したが、本発明はパイナップルの果実部分に限らず、パイナップルの冠芽、葉、茎等も同様に原料として利用することができる。これらには多くのポリフェノール類が含まれていることが報告されており、これらを果実等と混合して使用することによって、従来の茶飲料にない有効成分を含有する茶飲料が得られる。 In the above embodiments and examples, the case of using pineapple fruit or fruit juice residue as a raw material has been described. However, the present invention is not limited to the pineapple fruit portion, and the same applies to pineapple crown buds, leaves, stems, and the like. Can be used as a raw material. These are reported to contain many polyphenols, and by using these in a mixture with fruits and the like, a tea beverage containing active ingredients not found in conventional tea beverages can be obtained.
本発明のパイナップル茶は、従来廃棄処分されていたパイナップル果皮や果汁絞り後のパイナップル残渣を果肉と一緒にお茶にし、それ単独で使用するものであるが、本出願人が先に発明したゴーヤー茶やシークワーサー茶と混合して利用することも可能である。また、パイナップル焙煎細片を粉砕して茶パックに詰めお茶として飲用するほか、粉末状にして種々の食品、例えば菓子、麺類、揚げ物等の生地に練りこむ添加食材や健康食品にも利用可能である。 The pineapple tea of the present invention is a pineapple peel or a pineapple residue after squeezing juice, which has been disposed of in the past, made into tea together with the pulp and used alone. It is also possible to mix it with Sikhwasa tea. In addition to crushing pineapple roasted pieces and filling them in tea packs, they can be used as tea, and can also be used in various foods such as confectionery, noodles, fried foods, and other additives and health foods. It is.
1 果実(果肉・果皮)
2 搾汁残渣
3 切断工程
4 乾燥工程
5 焙煎工程
6 混合工程
1 Fruit (fruit and skin)
2
Claims (6)
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008099633A (en) * | 2006-10-20 | 2008-05-01 | Hideo Matsumoto | Finely processed food and method for producing the same |
WO2010069279A3 (en) * | 2008-12-18 | 2010-08-12 | Ambroz Zdenek | Fruit tea mixture |
JP2015208331A (en) * | 2014-04-29 | 2015-11-24 | 恩誠家族殖品營農助合法人 | Method for producing tea bag-type pear tea using by-product of pear juice, and tea bag-type pear tea using by-product of pear juice produced by the same |
CN107751456A (en) * | 2016-08-17 | 2018-03-06 | 陈梦慰 | A kind of pineapple is relieved heat and thirst the formula and production method of tea |
JP2019118305A (en) * | 2018-01-05 | 2019-07-22 | 石川県公立大学法人 | Method for producing toasted tea and toasted tea obtained by the production method |
WO2020136981A1 (en) * | 2018-12-26 | 2020-07-02 | 株式会社Mizkan Holdings | Method for producing dried edible plant composition, drying method, dried edible plant composition and food and beverage |
-
2004
- 2004-09-16 JP JP2004269245A patent/JP2006081463A/en not_active Withdrawn
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008099633A (en) * | 2006-10-20 | 2008-05-01 | Hideo Matsumoto | Finely processed food and method for producing the same |
JP4516555B2 (en) * | 2006-10-20 | 2010-08-04 | 松本 光司 | Method for producing fine-grained food |
WO2010069279A3 (en) * | 2008-12-18 | 2010-08-12 | Ambroz Zdenek | Fruit tea mixture |
JP2015208331A (en) * | 2014-04-29 | 2015-11-24 | 恩誠家族殖品營農助合法人 | Method for producing tea bag-type pear tea using by-product of pear juice, and tea bag-type pear tea using by-product of pear juice produced by the same |
CN107751456A (en) * | 2016-08-17 | 2018-03-06 | 陈梦慰 | A kind of pineapple is relieved heat and thirst the formula and production method of tea |
JP2019118305A (en) * | 2018-01-05 | 2019-07-22 | 石川県公立大学法人 | Method for producing toasted tea and toasted tea obtained by the production method |
WO2020136981A1 (en) * | 2018-12-26 | 2020-07-02 | 株式会社Mizkan Holdings | Method for producing dried edible plant composition, drying method, dried edible plant composition and food and beverage |
JP6736113B1 (en) * | 2018-12-26 | 2020-08-05 | 株式会社Mizkan Holdings | Method for producing dried edible plant composition, drying method, dried edible plant composition, and food and drink |
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