JPH09234013A - Production of green totyuu tea powder - Google Patents
Production of green totyuu tea powderInfo
- Publication number
- JPH09234013A JPH09234013A JP8069356A JP6935696A JPH09234013A JP H09234013 A JPH09234013 A JP H09234013A JP 8069356 A JP8069356 A JP 8069356A JP 6935696 A JP6935696 A JP 6935696A JP H09234013 A JPH09234013 A JP H09234013A
- Authority
- JP
- Japan
- Prior art keywords
- green
- tochu
- leaves
- powder
- september
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は緑色杜仲粉末の製造
方法に関する。TECHNICAL FIELD The present invention relates to a method for producing green Tochu powder.
【０００２】[0002]
【従来の技術】杜仲葉の粉末は杜仲茶や食品素材として
用いられる。杜仲葉は秋に収穫して、乾燥、培焼、粉砕
して杜仲粉末としている。乾燥杜仲葉は褐色であり、そ
れを粉砕した杜仲粉末は褐色である。従来、我が国にお
いて飲用されているお茶は緑茶が主流であり、品質の優
れているものは鮮やかな緑色である。そのため消費者の
間では高級なお茶は緑色であるというイメージがあり、
褐色のお茶はそれだけで商品価値が低くなっていた。ま
た、食品素材の色として褐色は緑色に比べては美味感を
惹起させるとは言い難い。従って、緑色の杜仲粉末を得
て、商品としての付加価値を高めることが望まれてい
た。2. Description of the Related Art Tochu leaf powder is used as Tochu tea and food materials. Tochu leaves are harvested in autumn, dried, cultivated and crushed to obtain Tochu powder. The dried Tochu leaf is brown, and the Tochu powder obtained by crushing it is brown. Conventionally, green tea has been the mainstream of the tea that has been drunk in Japan, and the one with excellent quality is bright green. Therefore, there is an image among consumers that high-quality tea is green,
The brown tea had a low commercial value by itself. Further, it is hard to say that brown as a color of food materials causes a delicious taste as compared with green. Therefore, it has been desired to obtain green Tochu powder to increase the added value as a product.
【０００３】従来、緑色の杜仲粉末を得る方法として収
穫時期に比較的緑色を保っている葉を集め、冷温乾燥、
粉砕して粉末とする方法が行われている。しかしなが
ら、この方法で得られたものは経時的変色が大きく、ま
た各種食品に使用した際に、変色して緑色を保つことが
できなかった。[0003] Conventionally, as a method for obtaining green Tochu powder, leaves that are relatively green at the time of harvesting are collected, and they are cooled and dried,
A method of crushing into powder is used. However, the product obtained by this method has a large discoloration over time, and when used in various foods, it was discolored and could not maintain a green color.
【０００４】褐変の原因は次のように考えられている。
即ち、植物の緑色はその中に存在するクロロフィルによ
るものであるが、クロロフィルは酸素、熱などによりマ
グネシウムイオンが脱落して容易に退色する。一方、植
物中にはアントシアンなどのポリフェノールに代表され
る様々の色素が含まれており、クロロフィルの退色と同
時にこれら色素が褐変して褐色となる。クロロフィルの
退色を防ぐためにこれまで種々の方法が試みられてい
る。最もよく知られている方法はクロロフィルの架橋の
中心にあるマグネシウムイオンを銅イオンに変換する方
法である。しかしながら、銅イオンは重金属であること
から、この方法は食品衛生法で禁止されている。The cause of browning is considered as follows.
That is, the green color of plants is due to the chlorophyll existing therein, but the chlorophyll is easily discolored by the loss of magnesium ions due to oxygen, heat and the like. On the other hand, various pigments represented by polyphenols such as anthocyan are contained in the plant, and these pigments turn brown and become brown at the same time as the fading of chlorophyll. Various methods have been tried so far in order to prevent fading of chlorophyll. The best known method is to convert the magnesium ion at the center of chlorophyll cross-linking into a copper ion. However, since copper ions are heavy metals, this method is prohibited by the Food Sanitation Law.
【０００５】[0005]
【発明が解決しようとする課題】本発明の目的は、緑色
の杜仲粉末を効率的に得る方法を提供することである。
本発明の他の目的は食品衛生的に問題のない緑色の杜仲
粉末を得る方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for efficiently obtaining green Tochu powder.
Another object of the present invention is to provide a method for obtaining green Tochu powder which has no food hygiene problems.
【０００６】[0006]
【課題を解決するための手段】本発明者は鋭意検討の結
果、春に発芽した杜仲の新芽は芽の成長とともにその緑
色を濃くしていき、秋の杜仲葉は濃緑色を呈するように
なること、クロロフイルを構成するポルフィリン環のマ
グネシウムイオンは酸性下で容易に脱落してクロロフィ
ルの緑色が消失することを見出し、本発明に到達した。
即ち、本発明は４月から９月までに収穫した杜仲の緑葉
を加工処理することを特徴とする緑色杜仲粉末の製造方
法、およびこのような時期に収穫した杜仲葉を中性乃至
アルカリ条件下でブランチングする工程を含むことを特
徴とする緑色杜仲粉末の製造方法である。[Means for Solving the Problems] As a result of diligent studies, the present inventor found that the new shoots of Tochu that germinated in the spring became darker in green as the shoots grew, and the leaves of Tochu in autumn became dark green. Therefore, they have found that the magnesium ion of the porphyrin ring constituting chlorophyll is easily removed under acidic condition, and the green color of chlorophyll disappears.
That is, the present invention is a method for producing a green eucommia powder characterized by processing the green leaves of Eucommia vulgaris harvested from April to September, and eucommia leaves harvested at such a time under neutral or alkaline conditions. And a step of blanching the green eucalyptus powder.
【０００７】[0007]
【発明の実施の形態】以下に本発明を詳細に説明する。
本発明における杜仲の緑葉は４月から９月に収穫したも
ので、好ましくは５月から８月、更に好ましくは６月か
ら８月上旬に収穫したものである。従来、杜仲の葉は１
０月下旬以降に収穫されていた。しかしながら、１０月
下旬以降に収穫した杜仲葉はたとえ初期は緑色であって
も、加工工程、保存期間あるいは食品として使用する際
に退色しやすい。本発明者は従来の常識に反して杜仲葉
を９月より以前に収穫することにより、安定した緑色を
有する杜仲粉末を製造することに成功したものである。
４月から９月に収穫した杜仲の緑葉は直ちに加工処理す
るのが望ましいが、収穫した杜仲緑葉を加工せずに保存
する必要があるときは０℃以下に冷蔵または冷凍保存し
ておくのがよく、好ましくは−１５〜−２０℃に冷凍保
存するのがよい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The green leaves of Tochu in the present invention are harvested from April to September, preferably from May to August, and more preferably from June to early August. Conventionally, Tochu leaves are 1
It had been harvested since late October. However, even if it is initially green, the Tochu leaves harvested after the end of October are likely to be discolored during the processing step, storage period or when used as food. Contrary to the conventional wisdom, the present inventor succeeded in producing Tochu powder having a stable green color by harvesting Tochu leaves before September.
It is desirable to process the green leaves of Tochu that are harvested from April to September immediately, but if it is necessary to store the harvested Tochu green leaves without processing, refrigerate or freeze store at 0 ° C or below. Well, preferably frozen and stored at -15 to -20 ° C.
【０００８】本発明におけるブランチングとは温水又は
熱水で杜仲葉を茹でることをいう。ブランチングはほぼ
中性からアルカリ性で行う。好まくはｐＨ６以上、更に
好ましくはｐＨ７〜１３である。このような条件でブラ
ンチングすることにより、杜仲葉中の退色に関与する酵
素が失活し緑色が保たれるのではないかと推測される。
ブランチングの温度は好ましくは６０〜１００℃、さら
に好ましくは７０〜１００℃である。時間は好ましくは
１〜１０分、さらに好ましくは１〜３分である。ただ
し、ブランチングの温度と時間は相関しており、温度が
高い場合は時間は短くてよく、温度が低い場合は時間は
長くする必要がある。例えば１００℃では１分でもよい
が、７０℃では３分以上とすることが好ましい。The blanching in the present invention means boiling the Tochu leaf with hot water or hot water. The blanching is performed almost neutral to alkaline. The pH is preferably 6 or more, more preferably 7 to 13. It is speculated that branching under such conditions may deactivate the enzymes involved in fading in the Tochu leaf and maintain the green color.
The blanching temperature is preferably 60 to 100 ° C, more preferably 70 to 100 ° C. The time is preferably 1 to 10 minutes, more preferably 1 to 3 minutes. However, the blanching temperature and time are correlated, and the time may be short when the temperature is high, and the time needs to be long when the temperature is low. For example, it may be 1 minute at 100 ° C, but is preferably 3 minutes or more at 70 ° C.
【０００９】ブランチングした杜仲葉はついで、粉砕し
乾燥する。あるいは順序を逆にして乾燥してから粉砕し
てもよい。先に粉砕する場合は湿式粉砕を行う。粉砕機
としては通常の湿式粉砕機、例えばコロイドミルで差し
支えない。粉砕は商品として適した粉末となるまでにす
ればよく特にその大きさに制限はないが、通常は２〜２
００μｍ、好ましくは２〜３０μｍである。また粉砕後
必要に応じて裏ごしして大粒を除いてもよい。The blanched Tochu leaf is then crushed and dried. Alternatively, the order may be reversed, followed by drying and then crushing. When crushing first, wet crushing is performed. The crusher may be a usual wet crusher, for example, a colloid mill. The crushing may be performed until it becomes a powder suitable as a product, and the size thereof is not particularly limited, but usually 2 to 2
The thickness is 00 μm, preferably 2 to 30 μm. Further, after crushing, if necessary, it may be lined to remove large particles.
【００１０】粉砕した杜仲葉は通常はペースト状であ
り、これを乾燥すると杜仲粉末となる。乾燥は凍結乾燥
法、熱風乾燥法、噴霧乾燥法、ドラム乾燥法等公知の方
法により行う。乾燥温度は杜仲葉粉末の温度があまり上
昇しないようになるべく低温で、好ましくは杜仲葉粉末
の温度が−２０〜８０℃、さらに好ましくは−２０〜２
０℃に保たれるようにする。The crushed Tochu leaf is usually in the form of a paste, and when it is dried, it becomes Tochu powder. Drying is performed by a known method such as a freeze drying method, a hot air drying method, a spray drying method, and a drum drying method. The drying temperature is as low as possible so that the temperature of the Tochu leaf powder does not rise so much, preferably the temperature of the Tochu leaf powder is -20 to 80 ° C, more preferably -20 to 2
Try to keep it at 0 ° C.
【００１１】また、湿式粉砕後乾燥前にサイクロデキス
トリンおよびまたは加工澱粉を添加すると更に一層退色
が防止される。添加量は杜仲葉の固形分１００乾燥重量
部に対して２０００重量部以下が好ましく、さらに好ま
しくは１０００重量部以下、特に好ましくは１０〜１０
００重量部である。またこれら単独で添加するよりもサ
イクロデキストリンと加工澱粉を重量比で１：１〜１：
９で併用する方がより好ましい。添加する方法としては
特に制限はない。例えばサイクロデキストリンおよびま
たは加工澱粉の粉末を杜仲葉を粉砕したペーストにその
まま加えて混合し、ペースト中の水分に溶解させる様な
方法が例示できる。サイクロデキストリンにはα、β、
γの三種のいずれでもよくまたこれらの混合物でも差し
支えない。また加工澱粉にはＤＥ５〜４０のデキストリ
ンおよびその還元物等があるが何れも使用可能である。Further, if cyclodextrin and / or modified starch is added after wet pulverization and before drying, discoloration is further prevented. The amount added is preferably 2000 parts by weight or less, more preferably 1000 parts by weight or less, and particularly preferably 10 to 10 parts by weight, based on 100 parts by weight of the solid content of Tochu leaf.
00 parts by weight. In addition, cyclodextrin and modified starch are in a weight ratio of 1: 1 to 1: 1, rather than being added alone.
It is more preferable to use 9 together. There is no particular limitation on the method of addition. For example, a method in which powder of cyclodextrin and / or modified starch is added as it is to a paste obtained by crushing Tochu leaf and mixed, and dissolved in water in the paste can be exemplified. Cyclodextrin has α, β,
Any of three kinds of γ may be used, and a mixture thereof may be used. The processed starch includes dextrin of DE5-40 and its reduced product, and any of them can be used.
【００１２】杜仲葉をブランチング後粉砕前に乾燥する
ときの乾燥条件は前記と同様なるべく低温で、好ましく
は杜仲葉の温度が−２０〜８０℃、さらに好ましくは−
２０〜２０℃に保たれるようにする。乾燥した杜仲葉は
粉砕機で粉砕して粉末とする。粉砕の程度は前記と同様
である。粉砕後に必要に応じて篩別して粗大粒を除く。
また、乾燥前にサイクロデキストリンおよびまたは加工
澱粉を添加してもよい。サイクロデキストリンと加工澱
粉の種類、使用割合、添加量等は前記と同様である。添
加する方法としては例えばサイクロデキストリンおよび
または加工澱粉を水に溶解し杜仲葉に散布すればよい。The drying conditions when the Tochu leaf is dried after blanching and before crushing are as low as possible, preferably the Tochu leaf temperature is −20 to 80 ° C., more preferably −.
Keep it at 20-20 ° C. Dried Tochu leaf is crushed with a crusher to obtain powder. The degree of pulverization is the same as above. After crushing, if necessary, sieve to remove coarse particles.
Also, cyclodextrin and / or modified starch may be added before drying. The types of cyclodextrin and modified starch, the ratio of use, the amount added, etc. are the same as described above. As a method of addition, for example, cyclodextrin and / or modified starch may be dissolved in water and sprayed on Tochu leaf.
【００１３】本発明においてはさらにブランチングして
粉砕した杜仲葉を特定の酵素で処理してもよい。このよ
うな酵素処理により、緑色杜仲葉粉末の収率が向上す
る。酵素としてはセルラーゼ、ペクチナーゼまたはリグ
ニン分解酵素が単独でまたは２種以上混合して用いられ
る。酵素の量は特に制限はないが、通常乾燥杜仲葉に対
して１０〜５０重量％である。処理条件に制限はないが
一般的にはｐＨ５〜８、好ましくはｐＨ５．５〜６、温
度は通常２５〜６０℃、好ましくは３５〜４５℃、処理
時間は通常は３〜７２時間、好ましくは４〜３９時間で
ある。酵素処理後は湿式条件で再度粉砕し、必要により
裏ごしし、サイクロデキストリンおよびまたは加工澱粉
を前記同様添加し、前記同様の条件で乾燥し杜仲葉粉末
を得る。In the present invention, the blanched and crushed Tochu leaf may be treated with a specific enzyme. By such an enzyme treatment, the yield of green Tochu leaf powder is improved. As the enzyme, cellulase, pectinase or lignin degrading enzyme may be used alone or in combination of two or more. The amount of the enzyme is not particularly limited, but is usually 10 to 50% by weight based on the dried Tochu leaf. The treatment conditions are not limited, but generally pH 5 to 8, preferably pH 5.5 to 6, temperature is usually 25 to 60 ° C., preferably 35 to 45 ° C., treatment time is usually 3 to 72 hours, preferably 4 to 39 hours. After the enzyme treatment, it is ground again under wet conditions, lining if necessary, cyclodextrin and / or modified starch is added in the same manner as described above, and dried under the same conditions as above to obtain Tochu leaf powder.
【００１４】[0014]
【実施例】以下に本発明を実施例で説明するが、本発明
はこれらの実施例に限定されるものではない。EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
【００１５】実施例１ ６月７日に採取した緑色の杜仲葉を９０℃に加熱した水
道水または濃度０．１〜１．０ｇ／ｍＬの種々の塩また
はアルカリ溶液に投入し、１分後に取り出し、直ちに１
０℃以下に維持された大量の冷水で冷却した。冷却され
た杜仲葉を裁断機、摩砕機により融砕し、生成したペー
スト状物を裏ごしし、直ちに噴霧乾燥機で乾燥し、粉末
を得た。これらの粉末をＹＭ色光線変敗試験機を用い、
照度２８，５００ルックス、温度４０℃の条件下で４８
時間処理して色相を観察した。結果を表１に示した。酸
性の塩酸溶液で処理したものは製造直後既に緑色が失わ
れているのに対し、中性からアルカリ溶液で処理したも
のは保存後も緑色を保っている。Example 1 Green Tochu leaves collected on June 7 were added to tap water heated to 90 ° C. or various salts or alkaline solutions having a concentration of 0.1 to 1.0 g / mL, and 1 minute later. Take out immediately 1
It was cooled with a large amount of cold water maintained below 0 ° C. The cooled Tochu leaf was crushed by a cutting machine and a grinder, the resulting paste-like material was lined, and immediately dried by a spray dryer to obtain a powder. Using the YM color light deterioration tester for these powders,
48 under the conditions of illuminance 28,500 lux and temperature 40 ℃
It was treated for a time and the hue was observed. The results are shown in Table 1. Those treated with an acidic hydrochloric acid solution have already lost their green color immediately after production, whereas those treated with a neutral to alkaline solution retain their green color even after storage.
【００１６】[0016]
【表１】 [Table 1]
【００１７】実施例２ ６月７日に採取した緑色の杜仲葉を表２に示した温度の
１．０重量％水酸化カルシウム溶液（ｐＨ１２．２）に
投入し、１分後に取り出し、直ちに１０℃以下に維持さ
れた大量の冷水で冷却した。以下、実施例１と同様にし
て、杜仲粉末を得た。これらの粉末を実施例１と同様に
してＹＭ色光線変敗試験機で処理し色相を観察した。結
果を表２に示した。７０℃で１分処理したものは保存中
にかなり緑色が退色した。Example 2 Green Tochu leaves collected on June 7 were put into a 1.0 wt% calcium hydroxide solution (pH 12.2) at the temperature shown in Table 2, taken out 1 minute later, and immediately taken 10 It was cooled with a large amount of cold water maintained below ℃. Then, in the same manner as in Example 1, Tochu powder was obtained. These powders were treated with a YM color light deterioration tester in the same manner as in Example 1 to observe the hue. The results are shown in Table 2. The one treated at 70 ° C. for 1 minute had a considerably green color fading during storage.
【００１８】[0018]
【表２】 [Table 2]
【００１９】実施例３ 採取時期を異にする杜仲葉を用いて、実施例２と同様に
して杜仲粉末を得た。水酸化カルシウム水溶液の温度は
９９℃とした。得られた杜仲粉末の色相はハンター色差
計で測定した。 結果を表３に示した。表３においてＬとａ、ｂはそれぞ
れ明度と色相で、Ｌが大きければ明るく、ａが小さけれ
ば（絶対値が大きければ）緑が濃く、ｂが大きければ黄
色が濃く小さければ青が濃い。結果を表３に示した。１
０月上旬に収穫したものは緑色が薄く褐色がかってい
る。Example 3 Tochu powder was obtained in the same manner as in Example 2 using Tochu leaves at different sampling times. The temperature of the calcium hydroxide aqueous solution was 99 ° C. The hue of the obtained Tochu powder was measured with a Hunter color difference meter. The results are shown in Table 3. In Table 3, L and a and b are lightness and hue, respectively. When L is large, it is bright, when a is small (the absolute value is large), green is dark, and when b is large, yellow is dark and blue is dark. The results are shown in Table 3. 1
The ones harvested in early October are light green and brownish.
【００２０】[0020]
【表３】 [Table 3]
【００２１】さらにこれらの粉末を実施例２と同様の条
件でＹＭ色光線変敗試験機で処理し色相を観察した。６
月初旬と８月初旬に収穫した杜仲葉を用いたものは殆ど
変色せず緑色を保ったが、１０月初旬に収穫したものは
さらに褐色が濃くなり緑色は殆ど退色した。Further, these powders were treated with a YM color light deterioration tester under the same conditions as in Example 2 and the hue was observed. 6
Those using Tochu leaf that were harvested in the beginning of August and the beginning of August maintained a green color with almost no discoloration, whereas those harvested in early October had a darker brown color and the green color had almost faded.
【００２２】実施例４ ６月７日に採取した杜仲の徒長枝の葉をｐＨ１２．２の
水酸化カルシウム水溶液で煮沸処理し、煮沸葉をワーニ
ングブレンダーで砕切し、木綿袋で裏ごしした。裏ごし
液を減圧濃縮し、塩水港精糖社製のＳＤ−２０（サイク
ロデキストリン２０重量％とデキストリン８０重量％の
混合物）を煮沸葉の乾燥重量と等量加えて凍結乾燥し、
杜仲粉末を製造した。別に、ＳＤ−２０を添加しない以
外は同様にして、別の杜仲粉末を製造した。これらの杜
仲粉末を光線変敗機で２８，５００ルックス照射し、退
色度を測定した。この光量で４５時間の照射は晴天の日
の室内に２．７月連続で暴露したことに相当する。初期
の緑色を１００とした場合の退色度を表４に示した。Ｓ
Ｄ−２０の添加により４７時間後の退色が抑えられるこ
とが分かった。Example 4 Leaves of the long branch of Tochu, which were collected on June 7, were boiled with an aqueous calcium hydroxide solution having a pH of 12.2, the boiled leaves were crushed with a warning blender and lined with a cotton bag. The lining solution was concentrated under reduced pressure, and SD-20 (a mixture of 20% by weight of cyclodextrin and 80% by weight of dextrin) manufactured by Shimizu Minato Sugar Co., Ltd. was added in an amount equal to the dry weight of boiled leaves and freeze-dried.
Tochu powder was manufactured. Separately, another Tochu powder was produced in the same manner except that SD-20 was not added. These Tochu powders were irradiated at 28,500 lux with a light beam spoiler and the degree of fading was measured. Irradiation for 45 hours with this amount of light is equivalent to exposure to a room on a sunny day for 2.7 consecutive months. Table 4 shows the degree of fading when the initial green color was set to 100. S
It was found that the addition of D-20 suppressed the fading after 47 hours.
【００２３】[0023]
【表４】 [Table 4]
【００２４】実施例５ ６月７日に採取した緑色の杜仲葉を０．１ｇ／ｍＬの水
酸化カルシウム溶液（ｐＨ１２．５）で加熱処理し、湿
式粉砕した煮沸物１００ｇをとり、塩酸で中和した。こ
の中和ペーストに２０ｍＭの酢酸緩衝液（ｐＨ５．５）
を１００ｍＬ加え、セルラーゼを１２ｇ添加して４０℃
で反応させ、経時的に不溶解物の減少率を測定した。そ
の結果、表５に示すように酵素の処理により裏ごし残渣
量が減少し、緑色杜仲粉末の州立を約８０％に向上させ
ることができた。Example 5 Green eucommia leaf collected on June 7 was heat treated with a 0.1 g / mL calcium hydroxide solution (pH 12.5), and 100 g of wet-milled boiled material was taken, and the medium was diluted with hydrochloric acid. I made it 20 mM acetate buffer (pH 5.5) was added to the neutralized paste.
100mL, cellulase 12g and 40 ℃
The reaction was carried out with and the reduction rate of insoluble matter was measured with time. As a result, as shown in Table 5, the amount of the lining residue was reduced by the treatment with the enzyme, and the state of green Tochu powder could be improved to about 80%.
【００２５】[0025]
【表５】 [Table 5]
【００２６】[0026]
【発明の効果】以上示したように、本発明は銅イオンを
用いることなく、使用する杜仲葉の収穫時期を選び、従
来行われている製造工程と異なる工程を採用することに
より、葉に含まれるクロロフィルの退色を防ぎ、鮮やか
な緑色を維持した杜仲粉末を製造することに成功したも
のである。INDUSTRIAL APPLICABILITY As described above, according to the present invention, by selecting the harvest time of Tochu leaves to be used without using copper ions and adopting a process different from the conventional manufacturing process, the leaves are contained in the leaves. It has succeeded in producing the Tochu powder that prevents the discoloration of chlorophyll that is generated and maintains a bright green color.
Claims (7)
を加工処理することを特徴とする緑色杜仲粉末の製造方
法。1. A method for producing a green eucommia powder, which comprises processing the green leaves of Eucommia vulgaris harvested from April to September.
を中性乃至アルカリ条件下でブランチングする工程を含
むことを特徴とする緑色杜仲粉末の製造方法。2. A method for producing a green Tochu powder, comprising a step of blanching the green leaves of Tochu harvested from April to September under neutral or alkaline conditions.
性乃至アルカリ条件下でブランチングし、湿式条件で粉
砕し、ついで乾燥することを特徴とする緑色杜仲粉末の
製造方法。3. A method for producing a green eucommia powder, characterized in that eucommia leaf harvested from April to September is blanched under neutral to alkaline conditions, crushed under wet conditions, and then dried.
性乃至アルカリ条件下でブランチングし、湿式条件で粉
砕し、サイクロデキストリンおよびまたは加工澱粉を添
加し、ついで乾燥することを特徴とする緑色杜仲粉末の
製造方法。4. Tochu leaves harvested from April to September are blanched under neutral to alkaline conditions, ground under wet conditions, added with cyclodextrin and / or modified starch, and then dried. A method for producing green Tochu powder.
性乃至アルカリ条件下でブランチングし、−２０〜８０
℃で乾燥し、ついで粉砕することを特徴とする緑色杜仲
粉末の製造方法。5. Tochu leaves harvested from April to September are blanched under neutral or alkaline conditions to give -20 to 80.
A method for producing a green eucommia powder, which comprises drying at ℃ and pulverizing.
性乃至アルカリ条件下でブランチングし、サイクロデキ
ストリンおよびまたは加工澱粉溶液で処理し、−２０〜
８０℃で乾燥し、ついで粉砕することを特徴とする緑色
杜仲粉末の製造方法。6. Tochu leaves harvested from April to September are blanched under neutral to alkaline conditions, treated with cyclodextrin and / or modified starch solution, and stored at −20 to −20.
A method for producing a green eucommia powder, which comprises drying at 80 ° C. and then pulverizing.
性乃至アルカリ条件下でブランチングし、粉砕し、セル
ラーゼ、ペクチナーゼ、リグニン分解酵素から選ばれた
１種以上の酵素で処理し、湿式条件で融砕し、サイクロ
デキストリンおよびまたは加工澱粉を添加し、ついで乾
燥することを特徴とする緑色杜仲粉末の製造方法。7. Tochu leaves harvested from April to September are blanched under neutral to alkaline conditions, crushed, and treated with at least one enzyme selected from cellulase, pectinase and lignin degrading enzyme. A method for producing green Tochu powder, which comprises pulverizing under wet conditions, adding cyclodextrin and / or modified starch, and then drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06935696A JP3663414B2 (en) | 1996-02-28 | 1996-02-28 | Method for producing green chunaka powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06935696A JP3663414B2 (en) | 1996-02-28 | 1996-02-28 | Method for producing green chunaka powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09234013A true JPH09234013A (en) | 1997-09-09 |
| JP3663414B2 JP3663414B2 (en) | 2005-06-22 |
Family
ID=13400204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06935696A Expired - Fee Related JP3663414B2 (en) | 1996-02-28 | 1996-02-28 | Method for producing green chunaka powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3663414B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999040799A1 (en) * | 1998-02-13 | 1999-08-19 | Unilever Plc | Tea manufacture |
| JP2002058444A (en) * | 2000-08-21 | 2002-02-26 | Toyo Shinyaku:Kk | Method for producing dry green leaf powder of green plant |
| JP2007236225A (en) * | 2006-03-06 | 2007-09-20 | Miyoshi Oil & Fat Co Ltd | Method for producing mugwort powder |
| JP2008500380A (en) * | 2004-05-24 | 2008-01-10 | ナトラセウティカル， エセ．ア． | Process for producing cocoa polyphenol concentrate |
| JP2009142267A (en) * | 2007-11-19 | 2009-07-02 | Bio I Kk | Method for powdering plant subjected to unicellular treatment |
| JP2010041948A (en) * | 2008-08-11 | 2010-02-25 | Kobayashi Pharmaceut Co Ltd | Dried du zhong leaf, du zhong leaf extract prepared from dried du zhong leaf, and food processed product of the du zhong leaf extract |
| WO2011042979A1 (en) * | 2009-10-08 | 2011-04-14 | 小林製薬株式会社 | Extract prepared from dried du-zhong leaves, processed food comprising the extract and dried du-zhong leaves |
| WO2011042978A1 (en) * | 2009-10-08 | 2011-04-14 | 小林製薬株式会社 | Dried du-zhong leaves, du-zhong leaf extract obtained from the dried du-zhong leaves and processed food comprising the du-zhong leaf extract |
| JP2011160725A (en) * | 2010-02-10 | 2011-08-25 | Daitsu:Kk | Method for producing powdered momordica charantia, and powdered momordica charantia |
| KR20210040576A (en) * | 2019-10-04 | 2021-04-14 | 박덕신 | An easy and quick tea manufacturing method of coffee leaves |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63317061A (en) * | 1987-06-18 | 1988-12-26 | Yoshio Takai | Green powdered leaf of eucommia ulmoides oliver and production thereof |
| JPH08228734A (en) * | 1995-02-27 | 1996-09-10 | Koki Bussan Kk | Preparation of green 'tochu' tea |
-
1996
- 1996-02-28 JP JP06935696A patent/JP3663414B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63317061A (en) * | 1987-06-18 | 1988-12-26 | Yoshio Takai | Green powdered leaf of eucommia ulmoides oliver and production thereof |
| JPH08228734A (en) * | 1995-02-27 | 1996-09-10 | Koki Bussan Kk | Preparation of green 'tochu' tea |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999040799A1 (en) * | 1998-02-13 | 1999-08-19 | Unilever Plc | Tea manufacture |
| JP2002058444A (en) * | 2000-08-21 | 2002-02-26 | Toyo Shinyaku:Kk | Method for producing dry green leaf powder of green plant |
| JP2008500380A (en) * | 2004-05-24 | 2008-01-10 | ナトラセウティカル， エセ．ア． | Process for producing cocoa polyphenol concentrate |
| JP2007236225A (en) * | 2006-03-06 | 2007-09-20 | Miyoshi Oil & Fat Co Ltd | Method for producing mugwort powder |
| JP4596567B2 (en) * | 2006-03-06 | 2010-12-08 | ミヨシ油脂株式会社 | Mugwort powder manufacturing method |
| JP2009142267A (en) * | 2007-11-19 | 2009-07-02 | Bio I Kk | Method for powdering plant subjected to unicellular treatment |
| JP2010041948A (en) * | 2008-08-11 | 2010-02-25 | Kobayashi Pharmaceut Co Ltd | Dried du zhong leaf, du zhong leaf extract prepared from dried du zhong leaf, and food processed product of the du zhong leaf extract |
| WO2011042979A1 (en) * | 2009-10-08 | 2011-04-14 | 小林製薬株式会社 | Extract prepared from dried du-zhong leaves, processed food comprising the extract and dried du-zhong leaves |
| WO2011042978A1 (en) * | 2009-10-08 | 2011-04-14 | 小林製薬株式会社 | Dried du-zhong leaves, du-zhong leaf extract obtained from the dried du-zhong leaves and processed food comprising the du-zhong leaf extract |
| JP2011160725A (en) * | 2010-02-10 | 2011-08-25 | Daitsu:Kk | Method for producing powdered momordica charantia, and powdered momordica charantia |
| KR20210040576A (en) * | 2019-10-04 | 2021-04-14 | 박덕신 | An easy and quick tea manufacturing method of coffee leaves |
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|---|---|
| JP3663414B2 (en) | 2005-06-22 |
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