JP2003018975A - Method of producing molokheiya powder and molokheiya tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dried powder of molokheiya and molokheiya tea of a low oxalic acid content. SOLUTION: The leaves and stems of molokheiya are cut into pieces of proper sizes, steamed with live steam for several minutes and dried as they are rolled, then crushed to give the powdery molokheiya.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the production of Moroheiya tea and powder, and more particularly to the production of Moroheiya tea and powder having a low oxalic acid content.

[0002]

2. Description of the Related Art At present, Morohaya products on the market include a group of various processed foods such as raw powder, dry powder thereof, tablets of dry powder, and udon and confectionery to which dry powder is added. This is due to the fact that Moroheiya is extremely nutritious and has been exposed to the food of the King of Egypt, and its consumption is increasing recently.

[0003]

By the way, this moroheiya contains a considerable amount of oxalic acid, like spinach, but this fact is generally unknown. Raw leaves rarely eat raw like spinach, but the problem is with powder and other processed products.

Although the powdering process has not been known so far,
It seems that the raw leaves collected are dried as they are and then crushed. This is also apparent from the fact that the conventional product contains a considerable amount of oxalic acid. Oxalic acid binds to calcium in the digestive tract to become insoluble calcium oxalate, which inhibits calcium absorption. Also, if ingested in large amounts, the oxalic acid content is absorbed in the body, which may cause kidney stones and urethral stones.

[0005]

The present invention has been made in view of the above, and is most characterized by including a steaming step as a pre-drying step in order to remove an oxalic acid content. By steaming with this raw steam, the oxalic acid content is taken into the steam and removed from the Morohaya leaf. Furthermore, this heating deactivates the fermentation enzyme and prevents the subsequent fermentation.

The present invention will be described below. First, the collected leaves and stems of Morohaya are cut into a width and length of about 3 cm. And 95-10 by steamer
It is steamed at a steam temperature of 5 to 50 ° C., preferably 100 to 102 ° C. for several minutes, usually about 1 to 2 minutes. Then, the product is rubbed and loosened through a device such as rough kneading, kneading, and middle kneading, and dried to a water content of about 3 to 10%, more preferably about 4 to 5%.

The dried leaves and stems are separated by a simple crusher into stems and fine leaves. The leaves are further crushed into a fine powder of about 30 to 80 mesh. The powder is used as a health food as it is or after being formed into a tablet, and is also marketed in the powder form as a food additive. On the other hand, the stem is used as it is or after being cut into pieces, and used as Moroheiya tea.

[0008]

EXAMPLES The present invention will now be described in more detail based on examples. First, 150 kg of collected fresh leaves are cut into a size of about 3 cm with a rotary cutter. Then, with a continuous steamer, 1 to 2 of live steam at 100 to 102 ° C
Allocate to remove oxalic acid and deactivate the fermentation enzyme. Next, the moroheir taken out from the steamer is rubbed for about 30 minutes while applying pressure to uniformly adjust the water content (water content about 10 to 13%). Then, to this Moroheiya,
While hot air (around 100 ° C) is added, the mixture is further stirred under pressure, 8
Knead for about 0 minutes, and further dry with a hot air dryer until the water content becomes about 4-5%.

The dried Moroheiya is sieved with a 6 mm wire mesh to separate thick stems. The thick stems thus separated are roasted in a pot to make Moroheiya tea. On the other hand, the Moroheiya which has passed through the wire net is pulverized to about 30 to 80 mesh by a pulverizer to obtain powder Morohei.

The oxalic acid concentration of the powder moloheiya of the present invention thus obtained was measured, and Table 1
It was not detected as shown in. On the other hand, in the case of the conventional product, 215 (mg / 100 g) of oxalic acid was detected. Further, in the case of the product of the present invention, since fermentation by the enzyme is stopped, the chlorophyll is less destroyed, so that it has a bright green color, and the vitamins are also less destroyed.

[0011]

As described in detail above, the method for producing the Moroheiya powder of the present invention comprises steaming leaves and stems of Moroheiya for several minutes with live steam, followed by drying while rubbing and rubbing,
Then, it is crushed.

Therefore, the Moroheiya powder of the present invention is excellent in that the nutrient content of the fresh Moroheiya leaf is hardly impaired and that the harmful oxalic acid content is scarcely contained, and the chlorophyll is rich in green. Further, the Morohaya tea of the present invention also does not contain oxalic acid.

Moreover, since the raw leaves are merely steamed with live steam prior to drying, the production cost is not significantly higher than that of the conventional products, which is extremely preferable.

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Claims (3)

[Claims] 1. A method for producing a Moroheiya powder, which comprises cutting leaves and stems of Morohaya into appropriate sizes, steaming them at a temperature of 95 to 105 ° C. for several minutes, then drying while rubbing and loosening, and pulverizing. 2. The method for producing a moroheiya powder according to claim 1, wherein the dried product is crushed to remove the thick stems after sieving and then pulverized. 3. After cutting the leaves and stems of Morohaya into appropriate sizes, they are steamed at a temperature of 95 to 105 ° C. for several minutes, then dried while kneading and loosening, and the thick stems separated by sieving are roasted in a pot. A method for producing a characteristic Moroheiya tea.