JP2513568B2 - Method of making lu-ibosch tea with water and hot water - Google Patents
Method of making lu-ibosch tea with water and hot waterInfo
- Publication number
- JP2513568B2 JP2513568B2 JP4359119A JP35911992A JP2513568B2 JP 2513568 B2 JP2513568 B2 JP 2513568B2 JP 4359119 A JP4359119 A JP 4359119A JP 35911992 A JP35911992 A JP 35911992A JP 2513568 B2 JP2513568 B2 JP 2513568B2
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- Prior art keywords
- tea
- plant
- extract component
- extract
- water
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- 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.)
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- Tea And Coffee (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、ルーイボッシュ茶の
原料となる植物体のエキス成分が水または湯により容易
に溶出できるようにした水出し・湯出しのルーイボッシ
ュ茶の製法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing brewed and brewed louis bosch tea in which plant extract, which is a raw material for louis bosch tea, can be easily eluted with water or hot water.
【０００２】[0002]
【従来の技術】従来、植物体のエキス成分を含んだ飲料
を製造するには、原料となる植物体に所定の水を加え、
常圧のもとで長時間沸騰させることによりその植物体か
らのエキス成分を抽出して、エキス成分を含む飲料を得
ている。しかし、この従来の製法によれば飲料を得るま
での時間がかかるうえ、従来の製法で得られた飲料のエ
キス成分のうち長時間の加熱によって有用な栄養素の成
分が破壊されてしまうという欠点があった。2. Description of the Related Art Conventionally, in order to produce a beverage containing an extract component of a plant, predetermined water is added to a plant as a raw material,
An extract component from the plant is extracted by boiling for a long time under normal pressure to obtain a beverage containing the extract component. However, according to this conventional production method, it takes time to obtain a beverage, and among the extract components of the beverage obtained by the conventional production method, useful nutrient components are destroyed by heating for a long time. there were.
【０００３】ルーイボッシュ茶の原料は、南アフリカの
原産のアスパラサス・リネアリス（Ａｓｐａｌａｔｈｕ
ｓ ｌｉｎｅａｒｉｓ）というマメ科の植物であり、自
生または栽培して得た植物体（若葉および枝）を発酵し
てルーイボッシュ茶を生産しており、このルーイボッシ
ュ茶に水を加えて煮沸し、有効成分を溶出させて温かい
飲料を、またはこれを冷やして冷たい飲料を、それぞれ
得ている。The raw material for Loi Bosch tea is Aspalathus linearis (Aspalathu), which is native to South Africa.
s linearis), which is a leguminous plant, fermenting plant bodies (young leaves and branches) obtained naturally or cultivated to produce Loei Bosch tea, which is boiled by adding water to it. The active ingredient is eluted to obtain a warm beverage, or the active ingredient is cooled to obtain a cold beverage.
【０００４】このルーイボッシュ茶には、生体成分とし
ても、また生理作用の調節の上にも重要な各種無機質
（鉄，カルシュム，カリウム，マグネシュム，銅，等
々）の他、正常な代謝課程を維持するうえに欠くことが
できない各種ビタミン類〔ビタミンＢ１，ビタミンＡ
（カロチン），その他のビタミン等々〕、食物等から摂
取しなければならない栄養素がバランスよくかつ豊富に
含んでおり、栄養面においても有益である。In addition to various inorganic substances (iron, calcium, potassium, magneshum, copper, etc.) which are important in controlling the physiological action as well as a biological component, this Louis Bosch tea maintains a normal metabolic process. Various vitamins that are indispensable for doing [vitamin B 1 , vitamin A
(Carotene), other vitamins, etc.] and nutrients that must be taken from food etc. in a well-balanced and abundant manner, which is also beneficial in nutritional aspects.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら前記した
ルーイボッシュ茶の有効なエキス成分は、ルーイボッシ
ュ茶葉を約２０〜３０分間煮沸してはじめて抽出される
ものであり、一方、前記ビタミンＢ１は単なる加熱によ
り、ビタミンＡは空気存在中の加熱により、それぞれ破
壊されるという問題がある。However, the above-mentioned effective extract component of Loi Bosch tea is extracted only after boiling Loi Bosch tea leaves for about 20 to 30 minutes, while the vitamin B 1 is simply extracted. There is a problem that vitamin A is destroyed by heating in the presence of air.
【０００６】この発明は、上記問題に着目してなされた
もので、ルーイボッシュ茶の原料となる植物体より抽出
されたエキス成分が水または湯により溶出するように処
理された水出し・湯出しのルーイボッシュ茶の製法を提
供することを目的とする。[0006] The present invention has been made in view of the above problems, and is a brewer / boiler cooked so that an extract component extracted from a plant which is a raw material of Loi Bosch tea is eluted with water or hot water. The purpose is to provide a manufacturing method of Loei Bosch tea.
【０００７】[0007]
【課題を解決するための手段】この発明は、水出し・湯
出しのルーイボッシュ茶の製法であって、ルーイボッシ
ュ茶の原料となる植物体からエキス成分を得るエキス成
分調製工程と、ルーイボッシュ茶の原料となる植物体に
蒸気を作用させて植物体組織を軟化させる軟化処理工程
と、前記軟化工程を経て軟化された植物体と、前記エキ
ス成分調製工程で得られたエキス成分とを混合して前記
植物体にエキス成分を付着させる混合処理工程と、前記
混合処理工程を経た処理済の植物体を乾燥させる乾燥工
程とを一連に実施することを特徴とする。The present invention relates to a method for producing Loi Bosch tea which is prepared by brewing water and brewing water, wherein an extract ingredient preparation step for obtaining an extract ingredient from a plant which is a raw material of Loi Bosch tea, and Loie Bosch A softening treatment step of softening the plant tissue by applying steam to the plant that is the raw material of tea, the plant softened through the softening step, and the extract component obtained in the extract component preparing step are mixed. Then, a mixing treatment step of adhering the extract component to the plant body and a drying step of drying the treated plant body that has undergone the mixing treatment step are performed in series.
【０００８】つぎにこの発明にかかる水出し・湯出しの
ルーイボッシュ茶の製法について詳細に分説する。な
お、ここにいう比率，％などの単位は、特にことわりの
ない限り何れも重量比および重量％を示す。Next, a detailed description will be given of the method for producing the Loi Bosch tea of the present invention, which is used for tapping water and tapping water. In addition, the units such as ratio and%, as used herein, indicate the weight ratio and the weight% unless otherwise specified.
【０００９】（１）エキス成分調整工程 このエキス成分調製工程は、ルーイボッシュ茶の原料と
なる植物体、具体的には葉・茎・枝などからエキス成分
を得るための工程であって、原料となる植物体に抽出溶
剤を加えて処理することにより前記植物体からエキス成
分を抽出するが、この方法に限らず、原料となる植物体
から直接エキス成分を搾汁することなどの機械的処理に
よりエキス成分を得る方法も採択し得る。また前記抽出
溶剤として水を利用するが、水に代えてエタノール，エ
タノール水溶液，糖質類，食塩類などを用いることも可
能である。(1) Extract Component Preparation Step This extract component preparation step is a step for obtaining an extract component from a plant body which is a raw material for Loibosch tea, specifically, leaves, stems and branches. Extract components are extracted from the plant by adding an extraction solvent to the plant to be treated, but not limited to this method, mechanical treatment such as squeezing the extract component directly from the plant as a raw material A method of obtaining an extract component can also be adopted. Although water is used as the extraction solvent, it is also possible to use ethanol, an ethanol aqueous solution, sugars, salt or the like instead of water.
【００１０】抽出溶剤として水を利用する方法は、原料
となる植物体が生のもの（生物）および乾燥物の両方に
対して適用できるもので、一般的には、原料となる植物
体に約０．５〜２０倍量（好ましくは約１〜１０倍量）
の水を加え、常圧のもと約３０分〜３時間（好ましくは
約１〜２時間）加温抽出する。加温抽出後、公知の方法
で固液分離をおこない、残渣と液体とに分離し、前記液
体部をエキス成分区分とする。必要ならば前記残渣から
この加温抽出の処理をさらに１〜３回おこない、すべて
のエキス成分区分を一つに集める。加温条件はエキス成
分の耐熱性に関する物性により決定されるので、一概に
論ずることができないが、原則的には、植物体からのエ
キス成分が破壊されない温度範囲であれば良いことにな
る。The method of using water as an extraction solvent is applicable to both raw (biological) plants and dried plants as a raw material. 0.5 to 20 times amount (preferably about 1 to 10 times amount)
Water is added, and the mixture is heated and extracted under normal pressure for about 30 minutes to 3 hours (preferably about 1 to 2 hours). After hot extraction, solid-liquid separation is performed by a known method to separate into a residue and a liquid, and the liquid part is used as an extract component section. If necessary, this heating extraction process is further performed 1 to 3 times from the above residue, and all the extract components are collected into one. Since the heating conditions are determined by the physical properties relating to the heat resistance of the extract component, it cannot be unequivocally discussed, but in principle, the temperature range should be such that the extract component from the plant is not destroyed.
【００１１】植物体のエキス成分が熱に安定な場合には
加圧加温してエキス成分を抽出することができる。エキ
ス成分を加圧加温して抽出する場合には抽出時間の迅速
化が図れる。さらにまた、植物体から抽出されるエキス
成分が空気中の酸素等の活性のある気体により破壊・変
質され易い場合には、エキス成分の抽出処理工程中の操
作を窒素ガス，炭酸ガスなどの不活性ガス気流中でおこ
なうことが肝要である。When the extract component of the plant is heat-stable, it can be heated under pressure to extract the extract component. When extracting the extract components by heating under pressure, the extraction time can be shortened. Furthermore, if the extract component extracted from the plant is easily destroyed or altered by an active gas such as oxygen in the air, the operation during the extraction treatment step of the extract component should be carried out using nitrogen gas, carbon dioxide gas, etc. It is important to carry out in an active gas stream.
【００１２】その後、前記エキス成分を含む抽出液を公
知の方法により常圧濃縮または減圧濃縮（約４０〜１０
０ｍｍＨｇ，約２０〜６０℃、好ましくは約６０〜７０
ｍｍＨｇ，約３０〜４０℃の条件下で減圧濃縮）し、濃
縮エキス（水分約２０〜６０％好ましくは水分約４０〜
５０％の濃縮エキス）を得る。また、前記抽出液を超高
速遠心乾燥機を用いて、加熱したタンク内にエキス成分
を含む抽出液を噴霧して、約２２０〜９０℃好ましくは
約２００〜１００℃の条件下で、粉末エキス成分とする
こともできるし、凍結乾燥して粉末エキス成分を得るこ
ともできる。Thereafter, the extract containing the above-mentioned extract components is concentrated under atmospheric pressure or reduced pressure (about 40 to 10) by a known method.
0 mmHg, about 20-60 ° C, preferably about 60-70
mmHg, concentrated under reduced pressure under conditions of about 30-40 ° C.) and concentrated extract (water content about 20-60%, preferably water content about 40-).
50% concentrated extract). The extract is sprayed with an extract containing an extract component into a heated tank using an ultra-high speed centrifugal dryer, and powder extract is obtained under the conditions of about 220 to 90 ° C, preferably about 200 to 100 ° C. It can be used as a component or can be freeze-dried to obtain a powder extract component.
【００１３】（２）軟化処理工程 軟化処理工程は、原料となる植物体の組織を軟化させる
ための工程である。その目的は、原料となる植物体のエ
キス成分を付着・吸着させるための担体を得るためであ
って、特に水出し・湯出しのルーイボッシュ茶の風味が
損なわれることなくエキス成分が溶出されるようにす
る。(2) Softening Treatment Step The softening treatment step is a step for softening the tissue of the plant body as a raw material. Its purpose is to obtain a carrier for adhering and adsorbing the extract component of the plant body as the raw material, and the extract component is eluted without impairing the flavor of the Loibosch tea especially when brewing and boiling. To do so.
【００１４】具体的には、植物体の前記エキス成分調製
工程で生じた副産物である抽出残渣をそのまま利用する
こともできるが、ここでは植物体の前記エキス成分の調
製に使用した植物体を新たに準備し、その植物体を水蒸
気で蒸すことにより、植物体組織を軟化させる。Specifically, the extraction residue, which is a by-product produced in the step of preparing the extract component of the plant, can be used as it is, but here, the plant used for the preparation of the extract component of the plant is newly added. Then, the plant tissue is softened by steaming the plant body with steam.
【００１５】軟化処理時間はその原料となる植物体の部
分（たとえば、根，葉，茎，花，果実などの植物体の部
分）や状態（乾燥物か生物かなどの状態）によって異な
るが、通常約１０分〜３時間好ましくは約３０分〜１時
間程度とする。たとえば、発酵処理されたルーイボッシ
ュ茶の葉の場合は、水蒸気による「抜け掛け法」で約１
時間位の処理が最適である。The softening treatment time varies depending on the plant part (eg, plant part such as roots, leaves, stems, flowers and fruits) or the state (state such as dry matter or living thing) as the raw material, It is usually about 10 minutes to 3 hours, preferably about 30 minutes to 1 hour. For example, in the case of fermented Loei Bosch tea leaves, it is possible to use about 1 by the “slip-off method” with steam.
Time processing is optimal.
【００１６】（３）混合処理工程 この混合処理工程は、前記軟化処理工程を経た軟化植物
体と、前記エキス成分調製工程で得られたエキス成分と
を混合するための工程である。前記軟化処理工程を経た
植物体に前記エキス成分調製工程で得られたエキス成分
の粉末および／または濃縮エキス成分を軟化植物体に対
して約３〜４０％好ましくは約１０〜２０％の割合で混
合し、直ちに攪拌機を用いて約１０〜３０分間好ましく
は１５〜２０分間撹拌し、その後約１０〜２０℃好まし
くは約１３〜１７℃に保った室にいれて約１２〜３６時
間好ましくは約２０〜２４時間かけてゆっくりとエキス
成分を軟化処理した植物体に付着させ、吸着させる。(3) Mixing Treatment Step This mixing treatment step is a step for mixing the softened plant body that has been subjected to the softening treatment step and the extract component obtained in the extract component preparing step. The powder of the extract component and / or the concentrated extract component obtained in the extract component preparing step is added to the plant that has undergone the softening treatment step in a proportion of about 3 to 40%, preferably about 10 to 20%, with respect to the softened plant body. Mix and immediately stir with a stirrer for about 10 to 30 minutes, preferably 15 to 20 minutes, and then put in a chamber maintained at about 10 to 20 ° C, preferably about 13 to 17 ° C, for about 12 to 36 hours, preferably about 12 to 36 hours. The extract component is slowly adhered to the softened plant body for 20 to 24 hours to be adsorbed.
【００１７】（４）乾燥工程 この乾燥工程は、前記混合処理工程を経た処理済の植物
体を乾燥させるためのものである。この乾燥工程の目的
は、製品の品質劣化・微生物による変敗・腐敗の防止を
図り、もって品質の安定化をはかる点にある。この乾燥
工程における乾燥条件は、製品の種類によって異なる
が、原則として約１０〜８０℃，約０．５〜３時間好ま
しくは約３０〜５０℃，約１〜２時間かけて乾燥する。
乾燥には公知の装置、たとえば遠赤外線や赤外線を利用
できる。(4) Drying Step This drying step is for drying the treated plants that have undergone the mixing treatment step. The purpose of this drying process is to prevent product quality deterioration, deterioration due to microorganisms, and spoilage, and thus to stabilize quality. The drying conditions in this drying step differ depending on the type of product, but in principle, the drying is performed at about 10 to 80 ° C. for about 0.5 to 3 hours, preferably about 30 to 50 ° C. for about 1 to 2 hours.
A known device such as far infrared ray or infrared ray can be used for the drying.
【００１８】[0018]
【作用】この発明の製法を実施して得られた水出し・湯
出しのルーイボッシュ茶は、予め原料の植物体からその
植物体の風味を損なうことなくエキス成分を採取し、さ
らにこのエキス成分をその植物体の表面に付着させて製
造されているから、水または湯によりエキス成分が容易
に溶出する。またこの発明の製法では、予め原料の植物
体からその植物体の風味を損なうことなくエキス成分を
採取し、そのエキス成分を植物体組織を軟化させた植物
体に付着させるので、もとの原料となる植物体の栄養素
および風味が損なうことがなく、水または湯で容易に溶
出し得る。The brewed and hot-watered Loei Bosch tea obtained by carrying out the production method of the present invention collects an extract component from the raw material plant in advance without impairing the flavor of the plant, and further extracts this extract component. Is produced by adhering to the surface of the plant, the extract component is easily eluted with water or hot water. Further, in the production method of the present invention, the extract component is collected from the plant material of the raw material in advance without impairing the flavor of the plant body, and the extract component is attached to the plant body in which the plant tissue is softened. The plant can be easily eluted with water or hot water without impairing the nutrients and flavor of the plant.
【００１９】[0019]
【実施例】栽培種または自生種の、ルーイボッシュ（ア
スパラサス リネアリス）の若葉と枝とを公知の方法で
発酵して生産された茶葉を原料の植物体として使用し
た。[Examples] Tea leaves produced by fermenting young leaves and branches of cultivated or native Loibosch (Aspalathus linearias) by a known method were used as raw material plants.
【００２０】まず、前記原料からエキス成分を抽出する
にあたり、ステンレス釜中に原料の茶葉１に対して水１
０をいれ、常圧加温約４０℃で約５時間，エキス成分の
抽出をおこない、原料となる植物体からのエキス成分調
製工程を終わった。こうして得られた抽出処理物を１４
５メッシュの網で濾過して固液分離した。液体区分をエ
キス成分区分とし、これを減圧濃縮（約６０〜７０ｍｍ
Ｈｇ，約３０〜４０℃の条件下）でおこない、エキス成
分が約５０％，水分が約５０％の濃縮エキスを得た。濃
縮エキス成分の収量は、原料の茶葉および水の合計重量
の約２５％であった。First, in extracting an extract component from the above-mentioned raw material, 1 tea of raw material is added to 1 tea of water in a stainless steel pot.
0 was added, and the extract components were extracted at about 40 ° C. under normal pressure for about 5 hours to complete the process of preparing the extract components from the plant material as the raw material. The extracted product thus obtained is
Solid-liquid separation was performed by filtration through a 5-mesh net. The liquid category is the extract ingredient category, and this is concentrated under reduced pressure (about 60-70 mm
Hg, under the condition of about 30 to 40 ° C.) to obtain a concentrated extract having an extract component of about 50% and a water content of about 50%. The yield of the concentrated extract component was about 25% of the total weight of the raw material tea leaves and water.
【００２１】一方、ルーイボッシュ茶の粉末エキス成分
を得る場合、抽出処理物の固液分離後のエキス成分区分
（液体区分）を超高速遠心流動乾燥機を用いて、約２０
０〜１００℃の条件下で粉末エキス成分を得るか、また
は前記エキス成分区分（液体区分）を凍結乾燥処理して
粉末エキス成分を得る。このルーイボッシュ茶の粉末エ
キス成分の収量は、原料および水の合計重量の約１０％
であった。On the other hand, when obtaining a powder extract component of Loi Bosch tea, the extract component category (liquid category) after solid-liquid separation of the extraction-treated product is about 20 using an ultra-high speed centrifugal fluidized drier.
A powder extract component is obtained under the condition of 0 to 100 ° C., or the extract component category (liquid category) is freeze-dried to obtain a powder extract ingredient. The yield of the powder extract component of Loei Bosch tea is about 10% of the total weight of the raw material and water.
Met.
【００２２】つぎに、原料としての植物体（茶葉）を蒸
し器に入れて、ボイラーから蒸気を供給して「抜け掛け
法」により約１時間蒸して、繊維組織全体を軟化処理し
た。Next, the plant (tea leaves) as a raw material was placed in a steamer, steam was supplied from a boiler, and steamed for about 1 hour by the "leaving method" to soften the entire fiber structure.
【００２３】その後、この軟化された茶葉を直ちに攪拌
機に入れ、さらに前記エキス成分調製工程で得られたエ
キス成分を軟化処理後の茶葉の約１０〜２０％の割合で
投入して混合し、約１０〜３０分間（好ましくは約２０
分間）撹拌した後、約１０〜２０℃（好ましくは約１５
℃）に保たれた条件下で約２０〜２４時間かけてゆっく
りと前記エキス成分を軟化植物体に付着させた。しかる
後、茶葉を遠赤外線または赤外線で乾燥させることによ
り、水出し・湯出しのルーイボッシュ茶を得た。Then, the softened tea leaves are immediately placed in a stirrer, and the extract components obtained in the extract component preparation step are added and mixed at a ratio of about 10 to 20% of the softened tea leaves, and then mixed. 10 to 30 minutes (preferably about 20
After stirring for about 10 minutes, about 10 to 20 ° C. (preferably about 15 ° C.)
(° C), the extract component was slowly attached to the softened plant body over about 20 to 24 hours. After that, the tea leaves were dried with far infrared rays or infrared rays to obtain brewed and hot-watered Louis Bosch tea.
【００２４】かくして得られた水出し・湯出しのルーイ
ボッシュ茶は、これに水を注いだ後、冷蔵庫に保管する
もので、時間経過に応じて、付着させたエキス成分のみ
ならず、植物体自体からエキス成分が溶出し、その溶出
率は約２０〜３０％にもなる。The thus obtained hot-water / hot-water Rooibosch tea is poured into the water and then stored in a refrigerator. Depending on the passage of time, not only the attached extract components but also the plant The extract component is eluted from itself, and the elution rate becomes about 20 to 30%.
【００２５】この発明にかかる水出し・湯出しのルーイ
ボッシュ茶の成分分析結果（日本食品分析センターによ
る）は表１に示すとおりである。Table 1 shows the results of the component analysis of the brewed / hot brewed Loei Bosch tea (according to the Japan Food Research Center) according to the present invention.
【００２６】[0026]
【表１】 [Table 1]
【００２７】また、このようにして得られた水出し・湯
出しのルーイボッシュ茶について、官能試験を行った結
果はつぎのとおりである。 〔供試料：Ａ〕 この発明にかかるルーイボッシュ茶５
ｇに水１リットルを加え、冷蔵庫中（約５℃）に保管
後、３時間経過したものを供試料Ａとした。 〔供試料：Ｂ〕 従来のルーイボッシュ茶、つまり、も
とのルーイボッシュ茶葉そのもの５ｇに１リットルの水
を加え、冷蔵庫中（約５℃）に保管後、３時間経過した
ものを供試料Ｂとした。 〔官能試験方法および結果〕 熟練パネラー１５名が前
記供試料Ａおよび供試料Ｂを試飲し、官能試験をおこな
った。熟練パネラー１５名全員が「供試料Ａはその香
り，味において供試料Ｂより格段に優れている」と判定
した。一方、熟練パネラー１５全員が、「供試料Ｂは香
りがなく、味も極めて薄い」と判定した。Further, the sensory test results of the thus-obtained brewed and hot-brewed Loei Bosch tea are as follows. [Sample: A] Loei Bosch tea 5 according to the present invention
After adding 1 liter of water to g and storing in the refrigerator (about 5 degreeC), what passed 3 hours was used as the sample A. [Sample: B] Conventional Loei Bosch tea, that is, the original Loi Bosch tea leaf itself 5 g was added with 1 liter of water and stored in a refrigerator (about 5 ° C.) for 3 hours, and then provided as Sample B. And [Sensory test method and results] 15 skilled panelists sampled the sample A and the sample B to perform a sensory test. All 15 skilled panelists judged that "Sample A was significantly superior to Sample B in its aroma and taste." On the other hand, all the expert panelists 15 judged that "Sample B has no fragrance and taste is extremely thin".
【００２８】[0028]
【発明の効果】この発明によれば、ルーイボッシュ茶の
原料となる植物体から予め調製されたエキス成分を植物
体に付着させたから、水または湯により前記エキス成分
が溶出できる水出し・湯出しのルーイボッシュ茶が得ら
れる。しかも軟化処理した植物体に前記エキス成分を付
着させた後乾燥処理するから、植物体のもとの風味を損
なうことなく、植物体特有の優れた香り・味・成分を有
する水出し・湯出しのルーイボッシュ茶が得られる。EFFECTS OF THE INVENTION According to the present invention, since an extract component prepared in advance from a plant that is a raw material for Loi Bosch tea is adhered to the plant, the extract component can be eluted with water or hot water. Loi Bosch tea is obtained. Moreover, since the extract component is attached to the softened plant and then dried, it does not impair the original flavor of the plant, and has an excellent scent, taste, and ingredients peculiar to the plant. Loi Bosch tea is obtained.
Claims (1)
らエキス成分を得るエキス成分調製工程と、 ルーイボッシュ茶の原料となる植物体に蒸気を作用させ
て植物体組織を軟化させる軟化処理工程と、 前記軟化処理工程を経て軟化された植物体と、前記エキ
ス成分調製工程で得られたエキス成分とを混合して前記
植物体にエキス成分を付着させる混合処理工程と、 前記混合処理工程を経た処理済の植物体を乾燥させる乾
燥工程とを一連に実施してルーイボッシュ茶を製造する
ことを特徴とする水出し・湯出しのルーイボッシュ茶の
製法。1. A step of preparing an extract component for obtaining an extract component from a plant body which is a raw material of Loibosch tea, and a softening treatment step of softening plant tissue by causing steam to act on the plant body which is a raw material of Loibosch tea. , A plant that has been softened through the softening treatment step, a mixing treatment step of admixing the extract component to the plant body by mixing the extract component obtained in the extract component preparing step, and the mixing treatment step A method for producing brewed and hot brewed louis bosch tea, which comprises performing a series of drying steps for drying treated plants to produce louis bosch tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4359119A JP2513568B2 (en) | 1992-12-26 | 1992-12-26 | Method of making lu-ibosch tea with water and hot water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4359119A JP2513568B2 (en) | 1992-12-26 | 1992-12-26 | Method of making lu-ibosch tea with water and hot water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06233666A JPH06233666A (en) | 1994-08-23 |
| JP2513568B2 true JP2513568B2 (en) | 1996-07-03 |
Family
ID=18462839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4359119A Expired - Lifetime JP2513568B2 (en) | 1992-12-26 | 1992-12-26 | Method of making lu-ibosch tea with water and hot water |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2513568B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2784127B2 (en) * | 1993-01-29 | 1998-08-06 | 株式会社日本ルイボスティー本社 | Health drinks and their manufacturing methods |
| CN101848645A (en) * | 2007-11-05 | 2010-09-29 | 荷兰联合利华有限公司 | Process for manufacturing tea products and products obtainable thereby |
| US20090202676A1 (en) * | 2008-02-07 | 2009-08-13 | Conopco, Inc. D/B/A Unilever | Process for manufacturing a tea product |
| PL2334193T3 (en) * | 2008-10-02 | 2012-12-31 | Unilever Nv | Process for manufacturing tea products |
| WO2011117075A1 (en) | 2010-03-25 | 2011-09-29 | Unilever Plc | Process for manufacturing tea products |
| MX2012014810A (en) * | 2010-06-25 | 2013-01-29 | Unilever Nv | Product comprising stevia. |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54145298A (en) * | 1978-04-30 | 1979-11-13 | Ishigaki Trading | Production of concentrated wheat tea |
| JPS5946586B2 (en) * | 1982-08-10 | 1984-11-13 | 株式会社伊藤園 | Mineral barley tea manufacturing method |
-
1992
- 1992-12-26 JP JP4359119A patent/JP2513568B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06233666A (en) | 1994-08-23 |
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