JPS61132164A - Preparation of silvervine tea - Google Patents
Preparation of silvervine teaInfo
- Publication number
- JPS61132164A JPS61132164A JP59254044A JP25404484A JPS61132164A JP S61132164 A JPS61132164 A JP S61132164A JP 59254044 A JP59254044 A JP 59254044A JP 25404484 A JP25404484 A JP 25404484A JP S61132164 A JPS61132164 A JP S61132164A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- actinidia
- vitamin
- leaves
- silvervine
- 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
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は新規なマタタビ茶の製法に関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to a novel method for producing Actinidia tea.
本発明の製法によって得られるマタタビ茶は緑茶様の風
味、香気を有する飲料として有用である。マタタビ茶は
ビタミンＣを特異的忙多量に含有するのでビタミンＣの
補給飲料に適し、また、力、ルシウム、カリウムも多量
に含んでいるのでアルカリ食品としても有用である。Actinidia tea obtained by the production method of the present invention is useful as a beverage having a green tea-like flavor and aroma. Matatabi tea contains a specific amount of vitamin C, making it suitable as a vitamin C supplement drink, and also containing large amounts of lucium, potassium, and so on, making it useful as an alkaline food.
（従来の技術）
マタタビは、従来、風のつい九果実は生薬の木犬蓼とし
て利用され、また虫のつかない若い果実は、塩漬け、ア
ルコール漬けなど食品として利用されている。しかしな
がら、その葉を利用した食品は未だ報告がない。(Prior art) In the past, the windy nine fruits of Actinidia have been used as herbal medicine, and the young fruits that do not attract insects have been used as food, such as pickled in salt or alcohol. However, there have been no reports of food products using the leaves.
（問題を解決するための手段）
本発明者等はマタタビ葉を原料とした新規な食品を開発
すべ≦鋭意研究した結果、本発明を完成した。(Means for Solving the Problem) The present inventors completed the present invention as a result of intensive research to develop a new food product using Actinidia leaves as a raw material.
本発明は、マタタビ科（Ａｃｔｉｎｉｄｉａｃｅａｅ）
、ＪＣ属するビタミンＣ前駆物質含有植物の葉を水蒸気
で蒸し、揉捻し、乾燥することを特徴とするマタタビ茶
の製法からなる。The present invention relates to the family Actinidiaceae.
, JC consists of a method for producing Actinidia tea that is characterized by steaming the leaves of a vitamin C precursor-containing plant belonging to JC, rolling them, and drying them.
マタタビ科に属するビタミンＣ前駆物質含有等があげら
れる。Contains a vitamin C precursor belonging to the Actinaceae family.
マタタビは日本全土の山地に自生する雌雄雑居性の落葉
蔓性の木本である。その葉身は互生する葉柄につき、や
や多様性を示すがほぼ卵円形で鋭先、基部は丸いかやや
とがシ、へ夛は細鋸歯状である。Matatabi is a deciduous woody vine that grows wild in mountains throughout Japan. The leaf blades have alternating petioles and are somewhat variable, but are roughly oval in shape with a sharp tip, the base is rounded or slightly serrated, and the leaf blades are finely serrated.
本発明の製法は、緑茶と同様の製法によって好適に実施
される。即ち、原料生葉を必要によシ細切し、水蒸気で
蒸熱し、数回揉捻し、次いで乾燥することによって所望
のマタタビ茶が得られる。蒸熱の温度および時間は臨界
的ではないが８０〜１１０℃で５〜１２０秒間が適当で
あシ、特に９０〜１００℃で１０〜３０秒間が好ましい
。揉捻は３０〜４０分間行ない、乾燥は熱風またはバー
ナーを用いて１００℃前後で２０〜３０分間行なう。The production method of the present invention is suitably carried out by the same production method as for green tea. That is, the desired Actinidia Actinidia tea can be obtained by cutting raw raw leaves into thin pieces as necessary, steaming them with steam, rolling them several times, and then drying them. Although the temperature and time of steaming are not critical, a temperature of 80 to 110°C for 5 to 120 seconds is suitable, and a temperature of 90 to 100°C for 10 to 30 seconds is particularly preferred. Rolling is performed for 30 to 40 minutes, and drying is performed at around 100° C. for 20 to 30 minutes using hot air or a burner.
本発明の製法によって得られるマタタビ茶は、緑茶と同
様の外観を有し、緑茶と同様に湯で煎じて飲用される。Actinidia tea obtained by the production method of the present invention has an appearance similar to that of green tea, and is drunk by brewing it in hot water in the same manner as green tea.
マタタビ茶を常法により粉末化して他の食品に混じて飲
食することもできる。Matatabi tea can also be powdered by a conventional method and mixed with other foods for consumption.
本発明の製法によって得られるマタタビ茶はビタミンＣ
を特異的に多量に含有することＩ／ｃ％長を宵する。マ
タタビ原料葉のビタミンＣ含量は１０〜５０腐ｇチで多
いものでも１５０ｄｇ−程度であるが、マタタビ茶にお
いては１０００１ｇ％以上に達する。これは原料系に含
まれていたビタミンＣ前駆物質が蒸熱処理によってビタ
ミンＣに変換されるためと思われる。緑茶製造工程での
蒸熱処理の目的は、茶葉の酸化酵素の作用を停止させ、
緑色を保持させるとともにビタミンＣの破壊酵素を失活
させ、ビタミンＣの減少を防ぐためであシ、蒸熱の条件
は１００℃で６０〜４０秒位が適当とされている。本発
明の製法においては、蒸熱の目的は緑茶の場合と異なり
、ビタミンＣの生成増加にあシ、１００℃で１５秒穆度
蒸熱した場合にビタミンＣが最も多くなる。乾燥は１０
０℃で１５〜２０分間熱風によシ行うのが好ましくこの
場合のビタミンＣの損失は約２０％である。このような
事実は現在までに報告がなく全く新規な知見である。The Actinidia tea obtained by the production method of the present invention contains vitamin C.
Contains specifically large amounts of I/c% length. The vitamin C content of the Actinidia raw material leaves is 10 to 50 g%, and the most is about 150 dg-%, but in Actinidia tea it reaches more than 10,001 g%. This seems to be because the vitamin C precursor contained in the raw material system is converted to vitamin C by the steaming treatment. The purpose of steaming in the green tea manufacturing process is to stop the action of oxidizing enzymes in tea leaves,
This is to maintain the green color and deactivate the enzyme that destroys vitamin C to prevent a decrease in vitamin C. The appropriate steaming conditions are 100°C for 60 to 40 seconds. In the production method of the present invention, the purpose of steaming is different from that of green tea, and is to increase the production of vitamin C, and when steamed at 100° C. for 15 seconds, the amount of vitamin C is the highest. Drying is 10
It is preferable to blow hot air at 0° C. for 15 to 20 minutes, in which case the loss of vitamin C is about 20%. This fact has not been reported to date and is a completely new finding.
本発明の製法によるマタタビ茶がビタミンＣを多量に含
有することを示すために含有量の測定結果を緑茶と比較
して表１および表２に示す。In order to show that Actinidia Actinidia tea produced by the production method of the present invention contains a large amount of vitamin C, the content measurement results are shown in Tables 1 and 2 in comparison with green tea.
表１および表２から本発明の製法によるマタタビ茶が緑
茶より約１０倍量のビタミンＣを含有しておシ、それに
相当する量のビタミンＣが摂取されることが明らかであ
る。It is clear from Tables 1 and 2 that Actinidia Actinidia tea produced by the method of the present invention contains about 10 times more vitamin C than green tea, and that an equivalent amount of vitamin C can be ingested.
表 １
表 ２
（注） 試料の採取量は３？とじ、浸出液量は各回とも
２００ｄとした。Table 1 Table 2 (Note) Is the amount of sample collected 3? The amount of leaching liquid was 200 d each time.
このように、本発明の製法によって得られるマタタビ茶
はビタミンＣの補給食品として有用である。さらに、後
に示すように、本発明のマタタビ茶はカルシウム、カリ
ウムを多量に含んでいるのでアルカリ食品としても優れ
ている。Thus, Actinidia tea obtained by the production method of the present invention is useful as a vitamin C supplement. Furthermore, as will be shown later, the Actinidia Actinidia tea of the present invention is excellent as an alkaline food because it contains large amounts of calcium and potassium.
次に実施例を示して本発明の方法をｉらに具体的に説明
する。Next, the method of the present invention will be specifically explained with reference to Examples.
実施例 １
山採りした新鮮なマタタビ生葉をカッターを用いて１備
２前後Ｉ／ｃ？ｉｍ切した後、９０℃と１００℃とでそ
れぞれ５．１０．１５．３０．６０．１２０秒間蒸熱し
た。次いで蒸熱した葉を揉み、１００℃で２０分間熱風
乾燥してマタタビ茶を得た。各製品中のビタミンＣ量を
第１図に示す。第１図から明らかなように、１００℃１
５秒間の蒸熱でビタミンＣＩｔが最大となり、生葉の約
２０倍量にもなっている。Example 1 Using a cutter, fresh leaves of Actinidia harvested from the mountain were cut to about 1 to 2 I/c? After im-cutting, it was steamed at 90°C and 100°C for 5, 10, 15, 30, 60, and 120 seconds, respectively. The steamed leaves were then rubbed and dried with hot air at 100°C for 20 minutes to obtain Actinidia tea. Figure 1 shows the amount of vitamin C in each product. As is clear from Figure 1, 100℃1
Steaming for 5 seconds maximizes the vitamin CIt content, which is about 20 times that of fresh leaves.
さらに、マタタビ原料葉、蒸熱類、乾燥葉におけるビタ
ミンＣ量の変化を表３に示す。表３からマタタビ原料葉
に比較して蒸熱類は２０倍以上、乾燥葉は実に７０倍以
上のビタミンＣを含有していることが明らかである。Furthermore, Table 3 shows changes in the amount of vitamin C in Actinidia raw material leaves, steamed leaves, and dried leaves. From Table 3, it is clear that steamed leaves contain more than 20 times as much vitamin C as raw material leaves of Actinidia Actinidia, and dried leaves actually contain more than 70 times as much vitamin C.
表 ３
マタタビ葉中のビタミンＣ量
蒸熱類は原料葉を１００℃で１５秒間蒸熱して得られた
葉であシ、乾燥葉は、この蒸熱類をさらに１００℃で２
０分間熱風乾燥したものである。Table 3 Amount of Vitamin C in Actinidia leaves The steamed leaves are obtained by steaming raw leaves at 100℃ for 15 seconds, and the dried leaves are obtained by steaming the raw leaves at 100℃ for 2 seconds.
It was dried with hot air for 0 minutes.
実施例 ２
実施例１で得たマタタビ茶をウイレ一式粉砕機（池田理
化■）を用い、３２メツシユのふるいを通る粉末とし之
。かくして得られたマタタビ茶粉末と緑茶との一般成分
を比較した。結果を表４に示す。表４から明らかなよう
に、マタタビ茶は、緑茶に比較してカルシウム、カリウ
ムを極めて豊富に含んでおり、優れたアルカリ食品とい
える。Example 2 Actinidia tea obtained in Example 1 was made into a powder that could pass through a 32-mesh sieve using a Uille set pulverizer (Ikeda Rika ■). The general components of Actinidia Actinidia tea powder thus obtained and green tea were compared. The results are shown in Table 4. As is clear from Table 4, Actinidia tea is extremely rich in calcium and potassium compared to green tea, and can be said to be an excellent alkaline food.
表 ４
一般成分量の比較
以上の試験において、ビタミンＣｆｉの測定は高速液体
クロマト法によつ九。ビタミンＣの確認試験は呈色反応
、インドフェノール法、薄層クロマトグラフ法によシ実
施し、ビタミンＣそのものであることを確認した。Table 4 Comparison of general component amounts In the above tests, vitamin Cfi was measured using high performance liquid chromatography. Confirmation tests for vitamin C were conducted using color reaction, indophenol method, and thin layer chromatography, and the product was confirmed to be vitamin C itself.
図は蒸熱時間とマタタビ茶巾のビタミンＣ含量との関係
を示すグラフである。図において曲＃Ｊ（１）は１００
℃で、曲ＨＣ）は９．０℃でそれぞれ蒸熱し九場合を示
す。The figure is a graph showing the relationship between steaming time and vitamin C content of Actinidia tea cloth. In the diagram, song #J (1) is 100
℃, the curve HC) shows nine cases of steam heating at 9.0℃, respectively.
Claims (1)
属するビタミンＣ前駆物質含有植物の葉を水蒸気で蒸し
、揉捻し、乾燥することを特徴とするマタタビ茶の製法
。 ２）マタタビ科に属するビタミンＣ前駆物質含有植物が
マタタビ（￥Ａｃｔｉｎｉｄｉａ￥ ￥ｐｏｌｙｇａｍ
ａ￥ Ｍａｘｉｍ）である特許請求の範囲第１項記載の
マタタビ茶の製法。[Scope of Claims] 1) A method for producing Actinidia tea, which comprises steaming leaves of a vitamin C precursor-containing plant belonging to the Actinidiaceae family with steam, rolling, and drying. 2) A vitamin C precursor-containing plant belonging to the Actiniaceae family is Actinidia (\Actinidia\\\polygam).
The method for producing Actinidia Actinidia tea according to claim 1, wherein the method is as follows.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59254044A JPS61132164A (en) | 1984-12-03 | 1984-12-03 | Preparation of silvervine tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59254044A JPS61132164A (en) | 1984-12-03 | 1984-12-03 | Preparation of silvervine tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61132164A true JPS61132164A (en) | 1986-06-19 |
| JPS644751B2 JPS644751B2 (en) | 1989-01-26 |
Family
ID=17259452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59254044A Granted JPS61132164A (en) | 1984-12-03 | 1984-12-03 | Preparation of silvervine tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61132164A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009014237A (en) * | 2007-07-03 | 2009-01-22 | Toshiba Corp | Heating cooker |
| JP2012137286A (en) * | 2006-10-03 | 2012-07-19 | Toshiba Corp | Heating cooker, and cooking method |
| JP2014181220A (en) * | 2013-03-21 | 2014-09-29 | Urazoe Ichi | Method for producing mulberry leaf tea |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0732272A (en) * | 1993-07-19 | 1995-02-03 | Matsuo Hoshi | Workbench and cutter table using this workbench |
-
1984
- 1984-12-03 JP JP59254044A patent/JPS61132164A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012137286A (en) * | 2006-10-03 | 2012-07-19 | Toshiba Corp | Heating cooker, and cooking method |
| JP2009014237A (en) * | 2007-07-03 | 2009-01-22 | Toshiba Corp | Heating cooker |
| JP2014181220A (en) * | 2013-03-21 | 2014-09-29 | Urazoe Ichi | Method for producing mulberry leaf tea |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS644751B2 (en) | 1989-01-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |