JPH09275950A - Production of blended chestnut tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a blended chestnut tea having the taste and flavor of chestnut from astringent coat of chestnut which has hitherto been discarded as a useless waste in the production of a sweet-boiled chestnut, etc., by using a main raw material comprising a chestnut tea extract prepared by neutralizing tannin existing as an astringent component and extracting the chestnut tea powder having the flavor of chestnut. SOLUTION: The main component of the astringent coat of chestnut is tannin. For neutralizing tannin, a food additive alcohol of 35 proof is added to astringent coat, the mixture is sealed and left standing for a prescribed period, the alcohol is evaporated by blowing hot air and the residue is dried. The dried astringent coat is pulverized with a mill to obtain astringent coat flour, which is parched while preventing the scorching. The parched flour is put into a tea bag, the bag containing 3g of the pulverized chestnut tea is put into a vessel containing 1,000cc of fresh water, heated to a state immediately before boiling and maintained in the state for 5min. The fire is extinguished and the decocted liquid is cooled to room temperature to obtain a chestnut tea extract. The chestnut tea extract is mixed with an extract extracted from one or more tea raw materials and stirred to obtain the objective blended chestnut tea composed mainly of the chestnut tea extract and drinkable by diluting with fresh water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The method for producing a chestnut tea blend according to the present invention neutralizes tannin contained in astringent skin of chestnut,
Remove the astringent astringent, dry the astringent skin into a mill to make a flower, roast the flower, produce chestnut tea powder having a chestnut flavor, use the extracted chestnut tea extract as the main raw material, and one or several other types. An attempt is made to produce a chestnut tea blend made by mixing and stirring tea extract extracted from a tea material.

Conventionally, chestnuts used for simmered kanro and the like have been abandoned because the astringent skin has been peeled off and there is no way to utilize the astringent skin. Remove the astringent, dry the astringent skin, roast it into a powder, put it in a tay pack, brew the chestnut aroma powder to produce a chestnut tea extract, and use chestnut tea extract as the main ingredient and one or several other types. The present invention relates to a method for producing a chestnut tea blend having a chestnut flavor by mixing the chestnut tea extract with chestnut tea extract.

[0003]

2. Description of the Related Art Tea is roughly classified into non-fermented tea (green tea), semi-fermented tea (oolong tea) and fermented tea (black tea) according to the production method. There are many types of tea, such as Kobocha (legume plant), loquat tea, and persimmon tea, which have different types depending on the raw materials, but the conventional technique for making tea has developed a method of using chestnut astringent skin. The chestnuts used for simmered Kanro, etc., were abandoned because the astringent skin was peeled off and there was no way to use the astringent skin. It is known that the main ingredient of persimmon fruit astringent is tannin, so if alcohol is added to the persimmon fruit to neutralize it, the tannin will change and the so-called persimmon fruit will come out.

The astringent skin of a well-dried chestnut has a large amount of tannin and has an extremely astringent taste. In addition, the astringent skin peeled from the chestnut has pieces of pulp remaining in the astringent skin itself, so if it is left in a sealed state for a long time, the extracted tea itself will be abnormal due to decay due to the oxidation of starch and sugar. It remained a good taste and smell and was not suitable as a raw material for tea.

The astringent skin peeled from the flesh has been conventionally discarded, but by drying it in the sun and receiving direct sunlight, the water content of the astringent skin evaporates and diffuses. The pigments and scent elements contained in the astringent skin are concentrated, and the extracted extract has the advantage that the color and scent are deepened. However, the dried astringent skin had tannin astringency in the mouth and was not suitable as a raw material for tea.

[0006]

DISCLOSURE OF THE INVENTION The present invention uses astringent astringent skin of chestnut as a raw material, which has not been used in the prior art, and removes the astringent skin of astringent skin. It is called "Flower." And roasted in a cultivator to produce chestnut tea with a scent of chestnut, and the extract extracted from the chestnut tea is used as the main raw material, and one or several kinds extracted from other tea ingredients. A chestnut tea blend with a scent of chestnut is manufactured by mixing and stirring the extract of.

Chestnut tea blend is prepared by selecting one or several kinds of ingredients from chestnut tea and other tea materials, mixing chestnut tea as a main component with other materials, and extracting an extract from the mixture. Is also good.

[0008]

A method for producing a chestnut tea blend according to the present invention will be described. In order to neutralize tannin, which is the main component of the astringent skin of chestnut, a food additive containing alcohol at a frequency of 35 degrees in the astringent skin. Spray with alcohol, seal and leave for 24 hours, blow hot air to blow off alcohol and dry. Further, the dried astringent leather is milled to make an astringent leather flower that is roughly the size of coffee, so that fine powder does not flow into the extract through the gaps in the tay pack. Roast this flower in a cultivator without burning. Put roasted flowers in a tay pack and use the flowers to make chestnut tea extract.

3 g of chestnut tea powder in a tay pack was placed in a container of 1000 cc of fresh water, heated for 5 minutes until just before boiling, and stopped heating to cool to room temperature. Produce an extract.

Further, using this chestnut tea extract as a main raw material, extracts extracted from one or several kinds of tea materials are mixed and stirred to produce a chestnut tea blend. According to the above-mentioned method of producing chestnut tea extract, other tea materials are decocted to produce tea extract from the other materials. As other tea materials, green tea includes gyokuro, sencha, matcha, and bancha, and there are several materials such as oolong tea, black tea, persimmon tea, loquat tea, and kobo tea. An extract obtained by mixing other tea extracts with chestnut tea extract is diluted with fresh water so that the chestnut tea blend can be drunk at an appropriate concentration suitable for drinking.

This chestnut tea blend is produced by neutralizing tannin, which is a component of chestnut astringent skin with alcohol, and drying the dried astringent skin to give a flour, which is roasted without burning to make a chestnut tea powder. The chestnut tea blend extract may be extracted by mixing chestnut tea produced by the production method and one or several other tea materials.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Chestnut tea manufactured by the method for producing chestnut tea is made into a product in a tay pack, and 1000 c of a tay pack containing 3 g of the chestnut powder as described above is prepared.
Put it in fresh water of c and heat it for 5 minutes just before boiling until it cools to room temperature. Mix it with other tea extracts made from the above ingredients, stir it, and dilute it with fresh water. Then, put it in a metal can and make a chestnut tea blend can.

Chestnut tea blend is a liquid in which various tea extracts are extracted from chestnut tea and other carefully selected ingredients. It has a characteristic scent of chestnut, becomes a beautiful transparent brown liquid and has a diuretic effect. Even if diluted with fresh water and cooled or heated, it becomes delicious drinking water. Gargling with chestnut tea blend causes bactericidal action and deodorizing action in the mouth.

[0014]

EXAMPLES The accompanying drawings illustrate examples of the method for producing chestnut tea blends according to the present invention. FIG. 1 is a block diagram showing a manufacturing process (Example 1) of a chestnut tea blend including a process of directly putting alcohol in astringent skin and sealing it for 24 hours to remove astringent skin. In FIG. 2, the astringent skin is once steamed and dried. It is a block diagram which shows the manufacturing process (Example 2) of a chestnut tea blend including the process which puts alcohol in it after that, seals, and aged for 5 to 7 days, and removes astringency. Embodiments of the present invention will be described with reference to the drawings.

There are two methods for producing chestnut tea, Example 1 and Example 2, depending on the difference in the step of removing the astringent skin from the astringent skin. Chestnut tea extract is produced from chestnut tea produced in each production process, and one or several kinds of extracts are selected from various extracts extracted from other tea materials, and these are used as the chestnut tea extract. Since the steps of manufacturing the chestnut tea blend prepared by mixing are the same steps as those of Example 1, both will be collectively described.

Example 1 Explaining the method of producing chestnut tea blend, the main component of chestnut astringent skin is tannin, and in order to neutralize this, 35% per 1 kg of astringent skin dried well in the sun. Add 100 cc of food-added alcohol (alcohol 35 degrees). When the food-added alcohol is added to the dried astringent skin, it is necessary to spray it without unevenness, so it is preferable to spray it with a sprayer.

The astringent skin treated with 35% of food-added alcohol was carried into a sealed container kept at a temperature of 30 degrees Celsius and steamed in the container for 24 hours to obtain the astringent component of the astringent skin. Neutralizes certain tannins.
However, by keeping the container sealed for about 6 hours at a fixed time, gently rotating the container and stirring the fermenting astringent skin well, it is possible to promote fermentation without spots, It has a stable quality, brings out the wine color (brown) peculiar to the extracted extract, and has the effect of producing the advantage that the color itself is stable.

The astringent skin that has been aged for 24 hours in a sealed container is dried by being exposed to warm air heated to about 60 degrees. By blowing hot air and drying the astringent skin again, it is possible to remove the dietary alcohol adsorbed on the astringent skin by the work, and it is necessary to grind the dried astringent skin and mill it into a flower. This is work that cannot be done.

The dried astringent skin is milled, and the astringent skin is finely crushed to the extent of coarseness of coffee, and the mixture is roasted in a cultivator without burning. Roasting astringent skin enhances the aroma of chestnuts and enhances the extraction of the extract when brewing chestnut tea.

Example 2 Well-dried astringent skin or raw astringent skin was placed in a steamer and steamed with steam, and the steamed astringent skin was taken out from the steamer and dried well in the sun or a warm air dryer, and alcohol was sprinkled on it. And seal the container.

More specifically, the steamed and dried astringent skin is sprinkled with food-added alcohol having an alcohol content of 35 degrees, placed in a container which can be sealed, and then sealed and aged for 5 to 7 days. . By neutralizing the tannin, which is the astringent ingredient of the astringent skin, the astringency can be eliminated.

In the process of aging the astringent skin with alcohol to neutralize the tannins and remove the astringency, the astringent skin is aged for about 6 minutes.
By keeping the container sealed for a period of time and gently rotating the container to stir the fermenting astringent skin well, it is possible to promote fermentation throughout, stable quality, and unique to the extracted extract. Has the effect of bringing out a good wine color (brown) and stabilizing the color itself.

The astringent skin neutralized with tannin is dried with warm air.

The hot-air drying method is the same as in Example 1 except that hot air heated to 60 degrees Celsius is blown onto the astringent skin to dry it with warm air. Drying the astringent skin again is an essential work in the process of removing the dietary alcohol adsorbed to the astringent skin by the work and then grinding the dried astringent skin in a mill to finely grind it into a flower.

Chestnut tea can be made by milling the well-dried astringent skin and making it into a flower, and roasting it in a cultivator. That is, the dried astringent skin is milled, and the astringent skin is finely crushed to the degree of coarseness of coffee, and this is roasted in a cultivator so that it does not overheat and burn. Roasting astringent skin enhances the aroma of chestnuts and enhances the extraction of the extract when brewing chestnut tea.

Explaining the method of producing chestnut tea extract, put 3 grams of chestnut tea with a tay pack in a container of 1000 cc of fresh water, heat up to just before boiling, and if 5 minutes have passed, turn off the heat and turn on the fire. Take it down and let it cool to room temperature to produce chestnut tea extract. Chestnut tea extract has a smooth mouthfeel, a pleasant throat, and a slight sweetness and chestnut flavor.

Explaining the method for extracting the extract for blending from other tea materials mixed with the chestnut tea extract, gyokuro, sencha, matcha tea, bancha, oolong tea, black tea, persimmon tea, loquat tea, kobo tea, etc. Select one or several kinds of materials from multiple materials, put each material in a container filled with fresh water, heat up to just before boiling and wait for 5 minutes, stop heat, remove from heat and bring to room temperature Let it cool and produce those tea extracts. Chestnut tea extract is mixed with one or several kinds of each tea extract and diluted with fresh water to make a drinking water. The drinking water has a smooth mouthfeel, a pleasant throat, and a slight sweetness and chestnut flavor. Chestnut blend.
Extraction of chestnut tea blends containing chestnut tea extract as the main component and one or several kinds of tea extract by extracting the extract from the mixture of chestnut tea and other one or several kinds of tea materials You can

According to the Food Sanitation Law, a pressure treatment of 120 degrees Celsius is required in order to market canned drinking water prepared by diluting an extract of chestnut tea blend with fresh water. Enclose the chestnut tea blend in a can and seal the can with nitrogen immediately before sealing, so that a little residual oxygen does not remain in the can and it prevents oxidation of the infused chestnut tea blend. , It is possible to prevent discoloration of the extract.

[0029]

The effects of the present invention will be described. Chestnuts conventionally used for simmered sweet syrup and the like had the astringent skin peeled off and were discarded without any use of the astringent skin. The chestnut tea production process is carried out to remove the astringent tannins of the astringent skin, roast it into powder, put it in a tay pack, and brew the tea pack powder with a chestnut aroma to produce chestnut tea extract. It is possible to produce a chestnut tea blend having a flavor of chestnut, which contains a tea extract and one or several other tea extracts.

[Brief description of drawings]

FIG. 1 is a block diagram showing a manufacturing process (Example 1) of chestnut tea blend.

FIG. 2 is a block diagram showing a manufacturing process (Example 2) of a chestnut tea blend.

[Explanation of symbols]

Claims (3)

[Claims] 1. A chestnut produced by a method of producing a chestnut tea powder, which is obtained by neutralizing tannin, which is a component of chestnut astringent skin with alcohol, and drying the dried astringent skin to obtain a flour, which is roasted without burning to make it. 100 grams of fresh water for 3 grams of tea
It was put in a container at a rate of 0 cc, heated for just a few minutes until it boiled, the heat was stopped and the chestnut tea extract was cooled to room temperature, and it was extracted from one or several other tea ingredients. A method for producing a chestnut tea blend, which comprises mixing and stirring tea extract with the above chestnut tea extract. 2. A chestnut produced by a method of producing a chestnut tea powder, which is obtained by neutralizing tannin, which is a component of chestnut astringent skin with alcohol, and drying the dried astringent skin to give a flower, which is roasted without burning to produce. A method for producing a chestnut tea blend, which is characterized by being extracted by mixing tea and one or several other tea materials. 3. Other tea materials include gyokuro, sencha, matcha, bancha, oolong tea, black tea, persimmon tea, loquat tea, kobo tea,
Select one or several tea materials from multiple tea materials such as
The method for producing a chestnut tea blend according to claim 1 or 2, wherein the chestnut tea extract contains an extract extracted from each of the one or several kinds of tea materials, and the chestnut tea extract is a main component.