JPH0763314B2 - Method for producing tea with ginseng extract - Google Patents
Method for producing tea with ginseng extractInfo
- Publication number
- JPH0763314B2 JPH0763314B2 JP61184760A JP18476086A JPH0763314B2 JP H0763314 B2 JPH0763314 B2 JP H0763314B2 JP 61184760 A JP61184760 A JP 61184760A JP 18476086 A JP18476086 A JP 18476086A JP H0763314 B2 JPH0763314 B2 JP H0763314B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- ginseng
- tea leaves
- licorice
- drying
- 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.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は人参エキス入り茶の製造方法、特に茶の中でも
鳥龍茶あるいは鉄観音茶を用い、かつ人参として朝鮮人
参を用いると好適な人参エキス入り茶の製造方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a method for producing a tea containing ginseng extract, and in particular, ginseng is suitable when ginseng tea or ginseng tea is used and ginseng is used as ginseng. The present invention relates to a method for producing tea containing extract.
［従来の技術］ 従来からいわゆる中国茶としては、鉄観音茶、鳥龍茶、
水仙茶等があった。[Prior Art] Traditionally, so-called Chinese teas include iron Kannon tea, Toryu tea,
There were daffodil tea etc.
このような茶に関しては、鳥龍茶の製造方法を例として
説明すると、おおむね次のような方法によって製造して
いた。With respect to such tea, the production method of Toryu tea is explained as an example, and it is generally produced by the following method.
まず最初に茶葉を摘む。First, pick tea leaves.
この摘んだ茶葉をござの上に載せ、徐々に水分を蒸発さ
せて酵素の活動を盛んにさせるために日向で干す。The tea leaves thus picked are placed on a mat and dried in the sun in order to evaporate water gradually and activate the enzyme.
その後室内に移し、６〜７時間をかけて撹拌と静置とを
繰り返して半醗酵状態にする。After that, the mixture is moved to a room, and the mixture is stirred and allowed to stand for 6 to 7 hours to be in a semi-fermented state.
その後醗酵を止め、青臭さを消し、かつ香りを鳥龍茶特
有の香りにするために、釜炒りを行なう。After that, in order to stop the fermentation, eliminate the blue odor, and make the aroma peculiar to Toryu tea, roast in a kettle.
その後初もみ、第１次乾燥、再もみ、再度の乾燥を行な
った後、精製仕上げを行ない、取り上げて製品とするも
のである。After that, after first moistening, primary drying, re-moistening, and re-drying, refinement and finishing are performed and the product is picked up.
この製品の段階で、必要応じて袋詰め等を行なうことと
なる。At the stage of this product, bagging etc. will be performed if necessary.
また鳥龍茶以外の鉄観音茶、水仙茶等もおおむね同様の
方法よって製造するものである。Further, iron Kannon tea, daffodil tea, etc. other than Toryu tea are also manufactured by a similar method.
このようにして製造された従来の鳥龍茶は、鳥龍茶独特
の味及び香りを備えていると共に、脂落しの効果をも奏
するものであった。The conventional Toryu-cha produced in this manner has the taste and aroma peculiar to Toryu-cha, and also has the effect of degreasing.
［発明が解決しようとする問題点］ しかしながらこのようにして製造された従来の鳥龍茶
は、飲む時に、舌の両側が若干いがらっぽくなるもので
あった。[Problems to be Solved by the Invention] However, in the conventional Toryu-cha produced in this manner, both sides of the tongue became slightly irritable when drinking.
そこで本発明は、このような茶に人参とカンゾウとを加
え、人参の摂取効果に併せて、従来の茶が有していたい
がらっぽさを除去すると共に、芳醇な甘さを添加した茶
の効果的な製造方法を提供するものである。Therefore, the present invention, by adding ginseng and licorice to such tea, along with the ingestion effect of ginseng, while removing the irritability that conventional tea has, a tea with a rich sweetness is added. The present invention provides an effective manufacturing method.
［問題点を解決するための手段］ 前述した問題点を解決するために、本発明は、通常の茶
の製造方法の中の初もみ段階で、茶葉に人参とカンゾウ
の混合液体を添加するものである。[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention adds a mixed liquid of ginseng and licorice to tea leaves at the first rice husk stage in the ordinary method for producing tea. Is.
このようにすることによって、人参の摂取効果に併せ
て、カンゾウの甘さによって人参のにがり及び茶のいが
らっぽさを除去するものである。By doing so, in addition to the ingestion effect of carrot, the sweetness of licorice removes the bittern of carrot and the harshness of tea.
具体的には以下のような製造方法である。Specifically, the following manufacturing method is used.
まず最初に茶葉を摘む。First, pick tea leaves.
この摘んだ茶葉をござの上に載せ、徐々に水分を蒸発さ
せて酵素の活動を盛んにさせるために日向で干す。The tea leaves thus picked are placed on a mat and dried in the sun in order to evaporate water gradually and activate the enzyme.
その後室内に移し、６〜７時間をかけて撹拌と静置とを
繰り返して半醗酵状態にする。After that, the mixture is moved to a room, and the mixture is stirred and allowed to stand for 6 to 7 hours to make a semi-fermented state.
その後醗酵を止め、青臭さを消し、かつ香りを鳥龍茶特
有の香りにするために、釜炒りを行なう。After that, in order to stop the fermentation, eliminate the blue odor, and make the aroma peculiar to Toryu tea, roast in a kettle.
その後初もみを行なう過程において、茶葉から出る水分
に人参とカンゾウの混合液体を混ぜて、この混合液体を
茶葉しみ込ませる。Then, in the process of first rice mashing, the mixed liquid of ginseng and licorice is mixed with the water from the tea leaves, and the mixed liquid is soaked in the tea leaves.
このようにして混合液体をしみ込ませた茶葉を、第１次
乾燥、再もみ、再度の乾燥を行なった後、精製仕上げを
行ない、取り上げて製品とするものである。The tea leaves soaked with the mixed liquid in this manner are subjected to primary drying, re-rubbing, and re-drying, and then purified and finished to be taken up as a product.
［実施例］ 以下茶として鳥龍茶を用い、かつ人参として朝鮮人参を
用いた本発明に係る人参エキス入り茶の実施例を、製造
順序に従って説明する。[Examples] Examples of ginseng extract-containing tea according to the present invention, which uses ginseng tea as tea and ginseng as ginseng, will be described below in the order of production.
まず最初に、朝鮮人参とカンゾウとの混合液体の製造に
ついて説明する。First, the production of a mixed liquid of ginseng and licorice will be described.
朝鮮人参は3Kg用意しておき、これを10倍の水に入れた
後、100℃以上の温度で１時間〜１時間20分程度煮込ん
で、体積を10分の１の液状とする。Prepare 3 kg of ginseng, put it in 10 times the amount of water, and boil it at a temperature of 100 ° C or higher for 1 hour to 1 hour and 20 minutes to make it a 1/10 volume liquid.
この時、朝鮮人参のエキスをより効率的に抽出するため
に、朝鮮人参を細かく切っておくことが望ましい。At this time, in order to extract the ginseng extract more efficiently, it is desirable to cut the ginseng into fine pieces.
一方カンゾウは6Kg用意しておき、匂いの処理が必要た
めに、約130℃の温度であらかじめ30分程度乾燥させ
る。On the other hand, prepare 6 kg of licorice and dry it for about 30 minutes in advance at a temperature of about 130 ° C because it requires odor treatment.
次いで、朝鮮人参と同様に、10倍の水に入れた後、100
℃以上の温度で１時間〜１時間20分程度煮込んで、体積
を10分の１の液状とする。Then, like ginseng, put it in 10 times the water, then add 100
Boil at a temperature of ℃ or more for about 1 hour to 1 hour and 20 minutes to make a 1/10 volume liquid.
その後これらの朝鮮人参の液体と、カンゾウの液体とを
混合して、混合液体を形成する。The ginseng liquid is then mixed with the liquorice liquid to form a mixed liquid.
このようにして形成した混合液体は、減菌処理を行なう
ために瞬間冷却して、実際の使用時まで冷所に保存して
おく。The mixed liquid thus formed is instantaneously cooled for sterilization treatment and stored in a cool place until actual use.
次いで人参エキス入り鳥龍茶の製造方法について説明す
る。Next, a method for producing ginger carp extract-containing choryū tea will be described.
前述した朝鮮人参とカンゾウの量に対しては、鳥龍茶を
約100Kgとすると適量である。For the above-mentioned amounts of ginseng and licorice, it is appropriate to make the bird dragon tea about 100 kg.
まず最初に鳥龍茶の茶葉を摘む。First of all, the tea leaves of Toryu tea are picked.
次いでこのようにして摘いだ茶葉を、布の上に広げて、
日向で20〜30分間干す。Then spread the tea leaves picked in this way on a cloth,
Dry in the sun for 20-30 minutes.
この日向での乾燥によって、茶葉の水分を蒸発させ、酵
素の活動を盛んにさせると共に、タンニンの酸化によっ
て水色を出すために行なうものである。This drying in the sun is used to evaporate the water content of the tea leaves, activate the activity of the enzyme, and oxidize tannin to give a light blue color.
またこの時に布の上に広げる茶葉の厚さは、太陽光線の
強弱、風の具合等によって加減するものの、茶葉の量が
約４分の１に達するまで行なうものである。また乾燥が
均一に行なわれるように、布の上で約５回程度撹拌する
ものである。At this time, the thickness of the tea leaf spread on the cloth is adjusted until the amount of the tea leaf reaches about one-fourth, although it is adjusted depending on the intensity of the sun rays and the condition of the wind. In addition, stirring is performed about 5 times on the cloth so that the drying is performed uniformly.
この段階での乾燥についても、後に混合液体を加えて水
分量を増加させることから、通常の乾燥に比べてやや水
分量が少なくなるまで乾燥させるものである。Also in the drying at this stage, the mixed liquid is added later to increase the water content, and therefore the water is dried until the water content becomes slightly smaller than in the normal drying.
次いで、日向乾燥させた茶葉を室内に移して、撹拌と静
置とを繰り返す。Next, the sun-dried tea leaves are moved to a room, and stirring and standing are repeated.
この撹拌と静置との繰り返しは、茶葉を半醗酵状態とす
るためのものである。Repeating this stirring and standing is for making the tea leaves into a semi-fermented state.
また時間は、茶葉の緑が紅くなるまでの時間として、約
〜７時間の間行なうものであるが、その時間中約２時間
に１度程度醗酵を均一するために撹拌を行なうものであ
る。The time is about 7 hours before the green color of the tea leaves turns red, and stirring is performed about once every 2 hours during the time to homogenize the fermentation.
その後必要に応じては、更に醗酵を進めるために、茶葉
を醗酵棚に約２時間程度広げておくことも良い。Then, if necessary, the tea leaves may be spread on the fermentation shelf for about 2 hours in order to further advance the fermentation.
このようにしておくと、水分が蒸発して、香気が出てく
る。If this is done, the water will evaporate and fragrance will emerge.
次いでこのようにして醗酵状態にした茶葉を、釜炒りさ
せる。Next, the tea leaves thus fermented are roasted in a kettle.
この釜炒りは、茶葉の醗酵を止め、青臭さを消し、かつ
茶葉に鳥龍茶独特の香りを出させるために行なうもので
ある。This roasting in a kettle is carried out to stop the fermentation of the tea leaves, eliminate the green odor, and give the tea leaves a unique scent of Toryu tea.
またこの釜炒りは、約150℃の温度で５分間程度行なう
ものである。The roasting in the kettle is carried out at a temperature of about 150 ° C. for about 5 minutes.
この釜炒りが終了した後は、茶葉を容器に入れて押し固
め、均一の軟らかさにする。After the roasting is completed, the tea leaves are placed in a container and pressed to make it evenly soft.
次いで自動もみ機によって約10分間、初もみを行なう。Then, the first rice mashing is performed for about 10 minutes by an automatic rice crusher.
この初もみは、円形の台を回転させ、銅のローラで茶葉
をなめすものである。In this Hatsumi rice, a circular base is rotated and tea leaves are licked with copper rollers.
この茶葉の初もみの際に、前述した混合液体を噴霧器に
よって茶葉にかけるものである。When the tea leaves are first mashed, the above-mentioned mixed liquid is sprayed onto the tea leaves by a sprayer.
すると、初もみによってしみ出る茶葉からの水分と、混
合液とが混ざって、結果として朝鮮人参とカンゾウとの
混合液体が茶葉しみ込むこととなる。Then, the water from the tea leaves exuding by the first rice and the mixed liquid are mixed, and as a result, the mixed liquid of ginseng and licorice is soaked in the tea leaves.
他の工程で混合液体を混合させることも可能ではあるも
のの、他の工程で混合すると、朝鮮人参とカンゾウとの
混合液体の水分除去のために、後述する第１次乾燥、再
度の乾燥及び培火等の時間が異なってしまうので、炒り
が深くなってしまったり、水分の除去が完全に行なえな
かったり、更には朝鮮人参とカンゾウとの混合液体が完
全に茶葉に融合しないこととなってしまう。Although it is possible to mix the mixed liquid in other steps, if it is mixed in other steps, in order to remove the water content of the mixed liquid of ginseng and licorice, the first drying, re-drying and culturing will be described later. Since the time of fire etc. will be different, the roast will become deep, the water can not be completely removed, and the mixed liquid of ginseng and licorice will not completely fuse to the tea leaves. .
そこで朝鮮人参とカンゾウとの混合液体の茶葉への混合
は、この初もみ段階で行なうことが望ましい。Therefore, it is desirable to mix the liquid mixture of ginseng and licorice into the tea leaves at this first rice stage.
次いでこのようにして朝鮮人参とカンゾウとの混合液体
がしみ込んだ茶葉を、第１次乾燥させる。Next, the tea leaves soaked with the mixed liquid of ginseng and licorice in this manner are first dried.
この第１次乾燥は、半乾燥であり、約100℃の温度で15
分間程度行なうものである。This primary drying is a semi-drying process, and the temperature is about 100 ° C.
It is done for about a minute.
次いで再もみを行なう。Then, re-rubbing is performed.
この再もみは、手もみで５回程度行なうものである。This re-rubbing is carried out about five times by hand.
その後、自動乾燥機によって、再度乾燥させる。Then, it is dried again by an automatic dryer.
この再度の乾燥は、約100℃の温度で１回り15分間程度
乾燥させた後、更に約120℃の温度で１回り15分間程度
行なうものである。This re-drying is carried out by drying once at a temperature of about 100 ° C. for about 15 minutes and then at once at a temperature of about 120 ° C. for about 15 minutes.
次いで乾燥後の茶葉を粗精仕上げする。Then, the dried tea leaves are roughly finished.
この粗精仕上げは、茶葉の中から枝抜きを行ない、更に
茶葉の選定を行なった後、培火を行なうものである。In this rough finishing, the tea leaves are debranched, the tea leaves are selected, and then the cultivation is performed.
この培火は、茶葉の水分を５％以下とするために、約12
0℃の温度で２時間程度行なった後、更に約130℃の温度
で１時間程度行なうものである。This culture is about 12% in order to keep the water content of tea leaves below 5%.
It is carried out at a temperature of 0 ° C. for about 2 hours and then at a temperature of about 130 ° C. for about 1 hour.
その後このようにして製造した茶葉を取り上げて製品と
するものである。After that, the tea leaves produced in this manner are picked up to obtain a product.
製品とする時には、茶葉のままの出荷であるときには適
当な重量に分けて出荷すれば良いが、例えばティーバッ
クとしての出荷であるならば、ティーバックの内部に適
宜重量の茶葉を詰めて出荷するものである。When it is a product, if it is shipped as tea leaves, it may be shipped by dividing it into an appropriate weight, but for example, if it is shipped as a tea bag, tea leaves of appropriate weight are packed inside the tea bag and shipped. It is a thing.
このようにして製造した人参エキス入り鳥龍茶は、朝鮮
人参の摂取効果に併せて、カンゾウの甘さによって、人
参のにがり及び茶のいがらっぽさを除去が図れるので、
飲んだ後に芳醇な甘さをだすものである。The ginseng extract-containing bird dragon tea produced in this way, along with the effect of ingestion of ginseng, can remove the bittern of ginseng and the irritability of tea due to the sweetness of licorice.
It has a rich sweetness after drinking.
［発明の効果］ 以上説明したように、本発明に係る人参エキス入り茶の
製造方法は、炒りが深くなってしまったり、水分の除去
が完全に行なえなかったり、更には朝鮮人参とカンゾウ
との混合液体が完全に茶葉に融合しなくなったりするこ
とがないものである。[Effects of the Invention] As described above, in the method for producing a tea containing ginseng extract according to the present invention, roasting becomes deep, water cannot be completely removed, and further ginseng and licorice are used. The mixed liquid does not completely disappear from the tea leaves.
更にこのようにして製造された人参エキス入り茶は、従
来の茶に人参とカンゾウを加え、人参の摂取効果に併せ
て、従来の茶が有していたいがらっぽさを除去すると共
に、芳醇な甘さを添加したものである。Furthermore, the ginseng extract-produced tea produced in this way is a traditional tea in which ginseng and licorice are added, and in addition to the ingestion effect of ginseng, the irritability that conventional tea has is removed and a rich flavor is obtained. It has added sweetness.
Claims (1)
釜炒りを行ない、その後もみと乾燥とを行なって製品と
する茶の製造方法において、 初もみの段階で人参とカンゾウとの混合液体を添加する
ことを特徴とした人参エキス入り茶の製造方法。1. A method for producing tea which comprises removing water and fermenting, then roasting in a kettle to stop fermentation, and then performing rice mashing and drying to prepare a product, in which carrot and licorice are mixed at the first rice mashing stage. A method for producing tea containing ginseng extract, which comprises adding a liquid.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184760A JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
| KR860010139A KR880002446A (en) | 1986-08-06 | 1986-11-27 | Method of making tea containing ginseng extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61184760A JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6339547A JPS6339547A (en) | 1988-02-20 |
| JPH0763314B2 true JPH0763314B2 (en) | 1995-07-12 |
Family
ID=16158852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61184760A Expired - Lifetime JPH0763314B2 (en) | 1986-08-06 | 1986-08-06 | Method for producing tea with ginseng extract |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH0763314B2 (en) |
| KR (1) | KR880002446A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69128275T2 (en) * | 1990-07-18 | 1998-03-19 | Nippon Hypox Lab Inc | COMPILATION MADE FROM A LIQUID EXTRACT FOR A FUNCTIONAL FOOD AND MEDICINE |
| FR2668480B1 (en) * | 1990-10-26 | 1993-10-08 | Propulsion Ste Europeenne | PROCESS FOR THE ANTI-OXIDATION PROTECTION OF A COMPOSITE MATERIAL CONTAINING CARBON, AND MATERIAL THUS PROTECTED. |
| CN103444934B (en) * | 2013-08-08 | 2015-01-14 | 贵州黔缘茶业有限责任公司 | Noon tea bag for health preservation in winter |
| CN114617177A (en) * | 2022-04-18 | 2022-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Processing method of cumquat tea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5069267A (en) * | 1973-10-18 | 1975-06-10 | ||
| JPS5186198A (en) * | 1975-01-23 | 1976-07-28 | Tsumura Juntendo Kk | EIYOKYOKACHANOSEIZOHO |
| JPS60227637A (en) * | 1984-04-26 | 1985-11-12 | Soda Koryo Kk | Healthy tea of aloe |
-
1986
- 1986-08-06 JP JP61184760A patent/JPH0763314B2/en not_active Expired - Lifetime
- 1986-11-27 KR KR860010139A patent/KR880002446A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6339547A (en) | 1988-02-20 |
| KR880002446A (en) | 1988-05-09 |
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