JP2008054687A - Plant worm, plant worm tea, and food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide daily drinkable plant worm tea having plant worm as one of the ingredients. <P>SOLUTION: The plant worm tea is obtained by planting previously isolatedly cultured isolated strain on a liquid medium which is obtained by addition of necessary ingredients according to a composition extracted from silkworm pupa and the kind of plant worm followed by performance of a high pressure steam sterilization process, and culturing the product in a condition of temperature of 15°C-25°C and humidity of 75%-95%. Furthermore, the plant worm tea is obtained by blending plant worm which is cultured until to form carpophore with mulberry leaves at 1-3 time(s) ratio at a dry weight, drying the product with a warm air dryer followed by cutting, and subjecting the product to heat sterilization treatment at about 100-about 150°C for about 5-30 min. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to cordyceps tea that uses cordyceps as one of its components.

Cordyceps is originally an insect larvae of the Ascomycetes ergotaceae, such as lepidopterous insects, especially those that have formed mycorrhizal nuclei and fruiting bodies in the body of bats. It is prized as. In Japan, it is common to call moths parasitized by insects and spiders as Cordyceps, and it is said that 250 species, such as semi-bamboo shoots, Japanese bamboo shoots, and stink bugs, are inhabited.
According to recent research, Cordyceps has been reported to have effects on the central nervous system (sedation), immune system, blood vessels (arteriosclerosis prevention), nourishing tonic, and hypoglycemic effects. In particular, it is expected to be used as an anticancer agent.
On the other hand, such cordyceps has been eaten as a medicinal dish since ancient times or has been drunk as a condiment. It is marketed as a health food that has been processed.

  However, it was not considered to be used as tea that can be drunk on a daily basis because of the high price of cordyceps and the peculiarity of insects as the mother body.

Accordingly, an object of the present invention is to provide cordyceps tea that can be drunk on a daily basis.
Another object of the present invention is to provide cordyceps tea that has a good flavor and is easy to drink.
Another object of the present invention is to provide a cordyceps tea that can sufficiently extract pigments and components even when it is poured in hot water for a few minutes.
Another object of the present invention is to provide cordyceps tea that can eliminate the odor of the insect epidermis and can leave the flavor of moss.
Another object of the present invention is to provide a cordyceps tea having a mild mellow sweetness while eliminating the fresh smell of cordyceps.
Another object of the present invention is to provide cordyceps tea that allows a drinker to visually recognize that cordyceps is contained.
It is another object of the present invention to provide cordyceps tea that is easily extracted with components of cordyceps.
Another object of the present invention is to provide cordyceps tea that can be easily drunk simply by pouring hot water.

Cordyceps tea of the present invention according to claim 1 is characterized by using cordyceps as one of the components.
The cordyceps tea of the present invention according to claim 2 is characterized in that cordyceps sinensis cultivated using a medium mainly composed of the components of the cocoon pods is used as one of the components.
The present invention described in claim 3 is the cordyceps tea according to claim 1, wherein the cordyceps has a fruiting body.
The cordyceps tea of the present invention according to claim 4 is characterized in that the fruit body of cordyceps is used as one of the components.
The present invention according to claim 5 is characterized in that the cordyceps sinensis which has been subjected to a burning treatment is used as one of the components.
The present invention according to claim 6 is characterized in that roasting grass which has been subjected to roasting treatment is used as one of the components.
The present invention according to claim 7 is characterized in that the cordyceps tea according to any one of claims 1 to 6 includes mulberry leaves.
The present invention according to claim 8 is the cordyceps tea according to any one of claims 1 to 6, wherein the cordyceps is 10% or more by dry weight ratio.
The present invention according to claim 9 is characterized in that, in the cordyceps tea according to any one of claims 1 to 6, use is made of sagittarius, hanasanagitake, konasanagitake, or usxanagittake as the cordyceps.
A tea bag according to a tenth aspect of the present invention is characterized in that the cordycepsia tea according to any one of the first to sixth aspects is stored in a liquid-permeable bag.
The tea bag of the present invention according to claim 11 is characterized in that mulberry leaves are stored in a liquid-permeable bag body in a ratio of 1 to 3 times by dry weight with respect to cordyceps.
The tea bag of the present invention according to claim 12 is characterized in that a fruiting body having a length of 3 mm or more is stored in a liquid bag.
According to a thirteenth aspect of the present invention, there is provided a tea bag according to the present invention, which is stored in a liquid-permeable bag body of Cordyceps pulverized to a fine powder.
The tea bag according to the fourteenth aspect of the present invention is characterized in that a Cordyceps sinensis ingredient processed into granules, fine granules, or tablets is stored in a liquid bag.
The method for producing cordyceps tea according to the present invention as set forth in claim 15 is characterized in that cordyceps cultivated using a medium mainly composed of the components of cocoon pods is dried, subjected to a cutting treatment and then subjected to a burning treatment. And
According to a sixteenth aspect of the present invention, in the method for producing cordyceps tea according to the fifteenth aspect, the cutting process is performed by a punched sieve plate having a hole in a metal plate, and a cutting frame disposed on the punched sieve plate. It is characterized by crushing.
The method for producing cordyceps tea according to the present invention according to claim 17 comprises a step of separating fruit bodies from cordyceps cultivated using a medium mainly composed of a composition component of persimmon moth, and cutting the fruit bodies into a solid separated The method includes a step of performing a treatment and a step of subjecting the solid from which the fruit body has been separated to a firing treatment.
The present invention according to claim 18 is characterized in that, in the method for producing cordyceps tea according to any one of claims 15 to 17, a roasting process is performed instead of the burning process.
A method for producing cordyceps tea according to the present invention as set forth in claim 19 comprises: a drying step of separately drying the fruit of Konasanagitake and mulberry leaves that have formed fruit bodies; a sieve plate and a cutting frame of the dried Konasagittake The cutting process to be crushed, and the crushed Konasanagitake and the mulberry leaves are mixed, and the mixed materials are put in a dry temperature state of 100 ° C. or less in a fired machine, and then the fired machine has a temperature of 100 to 150 ° C. And a firing step of carrying out after reaching the firing temperature state.
The cordyceps tea of the present invention according to claim 20 is characterized in that a component of cordyceps sinensis is contained in granules, fine granules, tablets or syrups.

According to the present invention, it is possible to provide cordyceps tea that can be easily consumed on a daily basis.
Also, the Cordyceps tea according to the present invention can be supplied with Cordyceps tea that is stable both in terms of productivity and components by using Cordyceps cultivated using a medium mainly composed of the composition component of persimmon buds. .
In addition, the cordyceps tea according to the present invention can sufficiently extract pigments, components, and the like even when pouring hot water and drinking in a few minutes by using fruit bodies having good extraction efficiency such as pigments.
In addition, the Cordyceps tea according to the present invention can eliminate the odor of the insect skin, in particular, by the burning treatment, and can leave the flavor of the moss.
In addition, Cordyceps tea according to the present invention is low in evaluation as a Cordyceps tea by further including mulberry leaves, fragrance and color can be supplemented by mulberry leaves, and the fresh odor of Cordyceps can be eliminated, Can add a little mellow sweetness.

In the first embodiment of the present invention, Cordyceps tea is obtained by using Cordyceps as one of the components. In this embodiment, by using Cordyceps as a tea component, it becomes easy to ingest the Cordyceps component on a daily basis.
In the second embodiment of the present invention, Cordyceps sinensis cultivated using a medium composed mainly of the composition components of cocoon pods is used as Cordyceps tea as one of the components. In this embodiment, by using cordyceps cultivated using a medium mainly composed of a composition component of cocoon moth, it is possible to provide a material that is stable in terms of productivity and components.
The third embodiment according to the present invention uses a cordyceps having a fruiting body in the first embodiment. In this embodiment, by using cordyceps having a fruiting body, components close to cordyceps collected in nature can be provided. In addition, since the fruit body has better extraction efficiency of pigments and components than the part where the mycelium is formed, it is effective to use the fruit body for the tea component that is drunk in a few minutes by pouring hot water.
In the fourth embodiment according to the present invention, fruit bodies are used as one of the components of Cordyceps tea. In the present embodiment, by using a fruiting body having a high extraction efficiency such as a pigment, it is possible to sufficiently extract a pigment, a component, and the like even when pouring hot water and drinking it in a few minutes.
In the fifth embodiment of the present invention, Cordyceps sinensis that has been subjected to a burning treatment as Cordyceps tea is used as one of the components. According to the present embodiment, it is possible to eliminate the odor of the insect epidermis, and to leave the flavor of the moss, particularly by the burning process.
In the sixth embodiment of the present invention, Cordyceps sinensis that has been roasted as Cordyceps tea is used as one of the components. According to the present embodiment, it is possible to eliminate the odor of the insect epidermis by the roasting process.
The seventh embodiment according to the present invention further includes mulberry leaves in any of the first to sixth embodiments. According to the present embodiment, it is possible to supplement the scent and color of the Cordyceps sinensis, which has a low evaluation as a tea, with mulberry leaves, to eliminate the smell of cordyceps and add a mild mellow sweetness. be able to.
In an eighth embodiment according to the present invention, cordyceps is 10% or more by dry weight ratio in any of the first to sixth embodiments. According to the present embodiment, pigments and components are sufficiently extracted even when drinking without boiling.
In a ninth embodiment according to the present invention, in any one of the first to sixth embodiments, as a cordyceps insect, a bamboo shoot, a bamboo shoot, a bamboo shoot, or a usxana shoot is used. By using such a bacterial species, it is possible to culture using the composition component of persimmon.
The tenth embodiment according to the present invention is a tea bag that accommodates Cordyceps tea according to any one of the first to sixth embodiments in a liquid-permeable bag. According to the present embodiment, it is possible to drink Cordyceps tea just by putting a tea bag in a teapot and pouring hot water.
In an eleventh embodiment according to the present invention, mulberry leaves are stored in a liquid-permeable bag body at a ratio of 1 to 3 times by dry weight with respect to cordyceps as a tea bag. According to the present embodiment, it is possible to drink Cordyceps tea just by putting a tea bag in a teapot and pouring hot water. In addition, according to the present embodiment, it is possible to compensate for the aroma and color, etc., which are not highly evaluated as a tea of Cordyceps by means of mulberry leaves, to eliminate the odor of Cordyceps, and a mild mellow sweetness. Can be added. If the dry weight of mulberry leaves is less than the dry weight of cordyceps, the scent peculiar to cordyceps becomes too strong, while if the dry weight of mulberry leaves exceeds three times the dry weight of cordyceps, the cordyceps is included. Can not be distinguished by scent.
In a twelfth embodiment according to the present invention, a fruit body having a length of 3 mm or more is stored in a liquid bag to form a tea bag. According to the present embodiment, by using a fruiting body having good extraction efficiency such as pigment, it is possible to drink Cordyceps tea just by putting a tea bag in a teapot and pouring hot water. Further, according to the present embodiment, the presence of cordyceps can be visually confirmed by using a fruit body having a length of 3 mm or more.
In the thirteenth embodiment of the present invention, cordyceps pulverized to a fine powder is housed in a liquid bag. According to the present embodiment, cordyceps is pulverized into fine powder, so that extraction efficiency is good, and cordyceps tea can be drunk just by putting tea bags in a teapot and pouring hot water.
In the fourteenth embodiment of the present invention, a Cordyceps sinensis component processed into granules, fine granules, or tablets is stored in a liquid bag. According to the present embodiment, since the components of Cordyceps are processed into a soluble granule, Cordyceps tea can be drunk simply by putting a tea bag in a teapot and pouring hot water.
In the fifteenth embodiment according to the present invention, cordyceps cultivated using a medium mainly composed of a composition component of cocoon moth is dried, subjected to a cutting treatment, and then subjected to a burning treatment. According to the present embodiment, it is possible to eliminate the odor of the insect epidermis, and to leave the flavor of the moss, particularly by the burning process. Moreover, according to this Embodiment, by performing a burning process after performing a cutting process, a burning process can be performed uniformly, without burning a fruit body.
In the sixteenth embodiment according to the present invention, in the fifteenth embodiment, the cutting process is performed by a punched sieve plate having a hole in a metal plate and a cutting frame arranged on the punched sieve plate. is there. According to the present embodiment, the fruit body of Cordyceps can be crushed and other parts can be cut.
A seventeenth embodiment according to the present invention includes a step of separating fruit bodies from cordyceps cultivated using a medium mainly composed of a composition component of cocoon moth, and a step of cutting a solid from which the fruit bodies have been separated. And a step of subjecting the solid from which the fruit body has been separated to a firing process. According to the present embodiment, crushing and burning of cordyceps fruit bodies can be reduced.
In an eighteenth embodiment according to the present invention, in any one of the fifteenth to seventeenth embodiments, a roasting process is performed instead of the firing process. According to the present embodiment, it is possible to eliminate the odor of the insect epidermis by the roasting process.
According to a nineteenth embodiment of the present invention, there is provided a drying step of separately drying a konasa naitake and a mulberry leaf, and a cutting for crushing the dried bonito using a sieve plate and a cutting frame. The process and the crushed konasagittake and mulberry leaves were mixed, and these mixed materials were charged at a drying temperature of 100 ° C. or less, and then the heating machine reached a heating temperature of about 100 to 150 ° C. And a firing process to be carried out later. According to the present embodiment, it is possible to eliminate the odor of the insect epidermis, and to leave the flavor of the moss, particularly by the burning process. In addition, the aroma and color, etc., which have a low evaluation as a tea of Cordyceps can be supplemented by mulberry leaves, the fresh smell of Cordyceps can be eliminated, and a slight mellow sweetness can be added. Further, according to the present embodiment, the fruit body of Cordyceps can be crushed and other parts can be cut, and the burning process can be performed uniformly without burning the fruit body.
In a twentieth embodiment according to the present invention, a caterpillar component is contained in granules, fine granules, tablets, or syrups. According to the present embodiment, since Cordyceps sinensis components are contained in soluble granules, fine granules, tablets, or syrups, Cordyceps tea can be drunk simply by pouring hot water.

  Cordyceps (Cordyceps genus) type that produces ascospores and Isaria (Isaria genus) type that produces naked conidia can be used as the cordyceps used as a material in the present invention. For example, Konasanagitake, Sanagitake, Hanasanagitake, Ususanagitake and the like can be used.

First, the method for cultivating Cordyceps sinensis used in Cordyceps tea of the present invention will be described below.
First, an artificial culture method using a liquid medium mainly composed of the composition components of cocoon pods will be described below.
First, the cocoon cocoon used as the main component of the culture medium may be a dried cocoon that is dried at the stage of the cocoon, in addition to a live cocoon obtained by cutting and removing the cocoon. Furthermore, ginger after drying and dried salmon can be used. The cocoon after spinning contains 60% crude protein and 9% total nitrogen, and also contains a lot of nutrients necessary for the development of cordyceps such as ash and glycogen.

  As a method for extracting the composition component of the koji, there are a boiling method and a method using a high-pressure steam sterilizer. When extracting below the boiling temperature, use a method of boiling. In the case of using a high-pressure steam sterilizer, the active ingredient can be extracted in a short time because it can be extracted at a temperature higher than 100 ° C. The cocoon cocoon extract thus extracted is appropriately diluted with water to obtain a culture solution. When extracting the components of cocoon under high temperature, water 2 to 5 times the weight of cocoon 1 is used. Furthermore, when used as a culture solution, this extract solution may be diluted with 5 to 10 times the weight of water. In addition, when not diluting, you may boil with the water of 10-50 times the weight with respect to the straw 1. In addition, the amount of water lost by evaporation is added.

Necessary components of carbon source, amino acids, minerals, and vitamins are added according to the type of Cordyceps sinensis to the extract of koji extracted as described above, and sterilized at 121 ° C for 15 minutes using a high-pressure steam sterilizer. It is treated and used as a liquid medium after natural cooling. These additional components are about 2 to 8% with respect to the extract of koji. Examples of the carbon source include glucose, mannose, maltose, tectose, sucrose, and starch. Examples of the mineral component include phosphorus, calcium, potassium, sodium, and magnesium.
Next, the isolate previously separated and cultured in the liquid medium thus prepared is planted and cultured. In addition, subculture can also be performed by planting ascospores and conidia spores formed by artificial culture.
At this time, the culture conditions are preferably maintained at a temperature of 15 ° C. to 25 ° C. and a humidity of 75% to 95%.
The present invention can prevent a decrease in pharmacological activity while effectively utilizing the components of the insect itself by culturing using a medium mainly composed of the extract component of the cocoon cocoon as described above. Continuous culture can be performed stably.

In addition, although the method of extracting with a high-pressure steam sterilizer was demonstrated as a method of extracting the composition component of a koji, in these boiling methods, it is still more preferable to grind a koji beforehand.
In addition to these boiling methods, sterilization treatment may be performed by crushing dried rice cake, and sterilized water may be added thereto. At this time, not only water but also carbon sources, amino acids, minerals, vitamins, etc. It is preferable to add these nutrients appropriately.
In this way, it is further continued by adding more preferable ingredients for cultivation of Cordyceps as needed, such as carbon source, amino acids, minerals, vitamins, etc. Culture can be performed stably.
Moreover, although the said method was demonstrated with the liquid culture medium, an agar culture medium may be sufficient.

Next, an artificial culture method using aseptic culture medium using aseptic culture medium will be described below.
Here, the sterile rice cake is a rice cake raised by an artificial feed aseptic breeding method, and the egg surface is sterilized and aseptically hatched. It refers to the cages raised below. Here, aseptic means that it does not contain any microorganisms including viruses, but the amount of virus that a moth naturally develops is, for example, 3,000 or more in a five-year-old moth and less than 3,000 (“ As a result of this, the new anniversary sericulture in Japan based on the artificial feed aseptic breeding method "Kyoto Institute of Technology, Faculty of Textile Science, Vol. 16, separate volume published on March 16, 1992 by Matsuyoshi Fujiwara) Is not necessarily a germ free trap. That is, even in the artificial feed aseptic breeding method, the microorganisms in the body of the rabbit are not sufficiently controlled. Therefore, the term “sterile sputum” here refers to the one that excludes the main pathogens that cause sputum disease. Regarding the artificial feed aseptic breeding method, "Study on introduction of artificial feed aseptic breeding into breeding system", Kyoto Institute of Technology, Faculty of Textile Science, Volume 15, separate volume, published on March 15, 1991, "Okara Aseptic breeding of the 5th instar stage with artificial feed as the main component ", Japanese Journal of Yarn Science, Vol. 60, No. 6, and Japanese Patent Application No. 7-260927.
The medium used as the medium is the cocoon after the sterilized pupae have formed cocoons. Initialization immediately after hatching is most preferred. Here, the initializing eyelid is the eyelid in the state before the compound eye turns black. Since the cocoons are usually covered with cocoons, they are artificially removed from the cocoons.
Then, the cocoon spores or conidia formed on the fruit bodies of Cordyceps sinensis cultured in the liquid medium are directly inoculated into this cocoon. At this time, the culture temperature is 15 ° C. to 25 ° C., and the culture is continued under aseptic conditions. In addition, in the artificial culture method of this invention, you may use the cocoon which grew cleanly for a certain limited period, for example during a 5-year-old period.

As described above, the present invention uses a cocoon bred with artificial feed in an aseptic device, so that there is no breeding of miscellaneous bacteria, high rate of cordyceps infection and fruiting body formation, and stable continuous culture. Can be done. Furthermore, since the pupae are directly inoculated into the pupae after the pupae are formed, the infection rate of the fungus in the pupae is higher than that in the larva stage, and the culture can be stably performed.
In addition, the present invention can be cultured in nutrients in the same state as in the natural world by carrying out growth culture of Cordyceps sinensis in a liquid medium and then subculturing by directly inoculating the pupae of aseptically reared pupae. At the same time, the stable supply of the medium is easy and the propagation of various bacteria is eliminated, and stable mass production becomes possible.

Next, the process until the cordyceps cultivated as described above is produced as tea will be described. Here, description will be made on Cordyceps sinensis using aseptic artificially cultured cocoon cocoons.
First, Cordyceps cultivated until the fruit body is formed is primarily dried using a warm air dryer used in a shiitake dryer or the like. When storing in this state, it can be stored as a vacuum pack in a vacuum packing machine.
Next, the primary dried cordyceps is cut.
The cutting process is performed by a punched sieve plate having a hole in a metal plate and a cutting frame disposed on the punched sieve plate. In this cutting method, a cutting frame (push frame) is placed and fixed on a punched sieve plate of a parallel sieve (or vibration sieve), and the tea clogged in the hole is cut between the punched sieve plate and the push frame. Use a cutting machine. It is advantageous to use a so-called finishing machine in which a sieve, a cutting machine or the like is combined. In order to reduce cutting of the fruit body of Cordyceps and effectively cut other parts, a punched sieve plate having a hole in a metal plate is particularly suitable for Cordyceps tea of the present invention. Instead of such a punched plate, a sieve mesh made of a wire mesh can be used. By using such a punched sieving plate, the fruit body of the thin rod-like body falls from the hole or the mesh without being crushed so much, and the solid part such as the heel is mainly cut. The reason why the pulverization is performed before the firing process is to make the firing process uniform and to facilitate extraction. Therefore, conditions such as the mesh size are selected so that the cordyceps after the cutting process has a size suitable for achieving such a purpose. At this time, since the fruit body is a thin rod-shaped body, the extraction efficiency of the component is high, and it is not always necessary to crush. Conversely, if it is crushed too finely, it will be burned off in the subsequent burning process, so the length is 3 mm or more It is preferable. On the other hand, the mother body in which mycelia such as cocoons are formed is not good in extraction efficiency of components as compared with the fruit body, and therefore it is preferable to crush to a size of about 5 mm or less.
In this embodiment, the cutting process is performed without previously separating the child entity and the mother body such as the bag. However, a process for separating the child entity is provided in advance, and the cutting process is performed on the solid from which the child entity is separated. It may be.

  Next, the cordyceps pulverized by cutting is subjected to a burning process. Burning generally refers to a process of drying tea to improve storage and producing a unique aroma called burning incense. There are so-called “pre-fire” performed before cutting and “post-fire” performed after cutting. In the case of Cordyceps tea of the present invention, either a pre-fire or a post-fire may be used, but since the size of the fruit body part and the insect part is uneven and uniform treatment is difficult, a post-fire is suitable. Yes.

The firing process can be performed using a commercially available finishing machine such as a hot air type or a rotating drum type. The firing conditions can be appropriately changed depending on the amount of the material to be treated, the degree of completion, etc., but in general, the treatment is performed at a temperature of about 100 to about 150 ° C. for about 5 to 30 minutes. In addition, it is more preferable to heat at a temperature of about 120 ° C.
In addition, you may perform a roasting process by performing a process for a long time also at the temperature of about 150 degreeC or more, or the temperature of 150 degrees C or less. Even when roasted, the insect odor of the insect skin can be eliminated, as in the case of the burning process. However, in order to leave the flavor of moss, it is preferable to use a flame treatment rather than roasting.

  Completed Cordyceps tea can be stored or provided in a bag, can, or other suitable container, and the appropriate amount can be placed in a teapot or the like when extracted and filtered with hot water, or in a kettle. It may be boiled. It may be divided into bags of paper, nylon, etc. to form a tea bag so that a certain amount can be extracted.

  The cordyceps tea of the present invention may be used alone or in combination with one or more other tea materials to make a blended tea. The tea to be combined can be selected according to taste, such as kumabuchi, mulberry leaves, dokudami, roasted tea, wheat, pearl barley, etc., and each blended tea is dried and fired to produce a blended tea. can do. Mulberry leaves and roasted tea are suitable for blending with Cordyceps sinensis in that they can eliminate the peculiar smell of Cordyceps sinensis, and mulberry leaves are particularly preferred. The proportion of the blend can be appropriately selected according to the purpose and preference. For example, 10% or more of the cordyceps tea of the present invention can be contained by weight.

Next, an example of Cordyceps sinensis tea in which Cordyceps sinensis and mulberry leaves are blended at a dry weight ratio of 1: 3 will be described. As the cordyceps, we used konasa naitake.
800 g of dried bamboo shoots and 2,500 g of mulberry leaves were cut using a Yamaya-style tea finishing machine (manufactured by Yamatani Kikai Co., Ltd.) with a punched sheet metal mesh set. The weight after cutting was 780 g of Konasa Gitake and 2,380 g of mulberry leaves. This was blended so that the dry weight ratio of Konasagitake and mulberry leaves was 1: 3 (780 grams of Konasagitake, 2,340 g of mulberry leaves; 3,120 g in total), and subjected to a burning treatment. For the firing process, a dry firer (exhaust temperature automatic exhaust type dry firer; manufactured by Yokoyama Seisakusho Co., Ltd.) was used. The blended material was charged when the internal temperature of the dry-fired machine reached 50 ° C, and was unloaded when the temperature rose to 120 ° C. At this time, the time from loading the material to unloading was about 15 minutes. In addition, the weight of the tea after burning was 2,900 g.
And the material after burning was divided into 2 g of nylon liquid-permeable bags to form tea bags.
In addition, although the said Example demonstrated the case where the Cordyceps sinensis and the mulberry leaf were blended in the ratio of 1: 3 by dry weight ratio, the mulberry leaf was blended in the ratio of 1-3 times by dry weight with respect to the Cordyceps sinensis. It is preferable. If the dry weight of mulberry leaves is less than the dry weight of cordyceps, the scent peculiar to cordyceps grows too strong, while if the dry weight of mulberry leaves exceeds three times the dry weight of cordyceps, the scent of cordyceps is included. It becomes impossible to distinguish.

Test example For kumabuchi, mulberry leaves, dokudami, roasted green tea, and Cordyceps tea (Konasanagitake tea), each was dried with a dryer (water content of about 5%) and then subjected to a flame treatment for 10-20 minutes (water content of about 3%) ), 200 ml of hot water was added to 1 g of each sample to prepare an extract (tea), and the taste, color, aroma and bulk were subjected to a sensory test by four testers. The evaluation was scored in five stages: “very good” (5 points), “good” (4 points), “normal” (3 points), “bad” (2 points), and “very bad” (1 point). . The results are shown in Table 1.

Compared to tea using other ingredients, Konasanagitake tea had no distinctive taste and was lighter in color. The low scent was due to the peculiar smell of straw.
Mulberry leaves and roasted green tea were suitable as a supplement to the disadvantages of the above-mentioned Konasanagitake tea. In particular, when combined with mulberry leaves, a slight mellow sweetness was added, which not only eliminated the scent of Konasanagitake but also improved its taste. In addition, since the cultivation of Konasanagitake is carried out with straw, the blend of mulberry leaves and Konasagitake has a series of connections of mulberry leaves, strawberries and cordyceps, and has a high evaluation point in terms of storyliness. Attached.
Therefore, when blending Cordyceps tea with other sample teas, the combination with mulberry leaves was optimal.

Since the fruit body of Cordyceps sinensis has better extraction efficiency of pigments etc. than the mycelia-formed mycelia and medium, by using this fruit body as a component of Cordyceps medicinal tea tea, just pouring hot water without decoction is used. Can be drunk. Further, since the fruit body of Cordyceps has a reddish pigment, the presence of Cordyceps can be visually recognized by using a fruit body of 3 mm or more. At this time, the fruit body of Cordyceps can be burned or roasted to add fragrance to remove the odor peculiar to cocoons, but extract extracts such as cocoon buds that form mycelia and cocoon cocoons Unlike the culture medium made of, there is no peculiar insect odor as an insect, so it is not always necessary to perform a process of burning or roasting.
In addition, the Cordyceps sinensis ingredient can be effectively drunk only by pouring hot water by using the Cordyceps sinensis pulverized to a fine powder or granules, fine granules or tablet-like cordyceps factor ingredients processed into water. At this time, the granule, fine granule, or tablet containing the Cordyceps sinensis component may be used by itself, or may be stored in a tee bag containing other tea components. Moreover, you may store in the capsule which can be melt | dissolved in a water | moisture content what was processed into the granular form or the fine granular form. It can also be used as a syrup.
In addition, when using pulverized cordyceps, it is possible to eliminate the peculiar insect odor as an insect by applying a burning treatment after pulverization, but especially when it is finely powdered, the amount burned off by burning increases. Therefore, it is effective not to perform a process such as burning or to perform a burning process in the previous process for fine powder.

Claims (20)

  Cordyceps tea, characterized by using cordyceps as one of its ingredients.   Cordyceps sinensis tea, characterized in that cordyceps sinensis cultivated using a medium composed mainly of the composition components of cocoon pods is used as one of the components.   The cordyceps tea according to claim 1, wherein the cordyceps has a fruiting body.   Cordyceps tea, which uses the fruit body of Cordyceps as a component.   Cordyceps tea, which uses fire extinguisher treated as one of its ingredients.   Cordyceps tea, which uses roasted cordyceps as one of its ingredients.   7. Cordyceps tea according to any one of claims 1 to 6, comprising mulberry leaves.   7. Cordyceps tea according to any one of claims 1 to 6, wherein the cordyceps is 10% or more by dry weight ratio.   7. Cordyceps tea according to any one of claims 1 to 6, characterized in that it uses Sanagitake, Hanasanaitake, Konasanaitake, or Usukinasagitake as the cordyceps.   A tea bag, wherein the Cordyceps sinensis tea according to any one of claims 1 to 6 is stored in a liquid bag.   A tea bag characterized in that mulberry leaves are stored in a liquid-permeable bag in a ratio of 1 to 3 times the dry weight of Cordyceps.   A tea bag comprising a fruit body having a length of 3 mm or more stored in a liquid bag.   A tea bag characterized in that a Cordyceps pulverized into fine powder is stored in a liquid bag.   A tea bag characterized by accommodating a Cordyceps sinensis ingredient processed into granules, fine granules, or tablets in a liquid bag.   A method for producing cordyceps tea, which comprises drying cordyceps cultivated using a medium composed mainly of a composition component of koji cocoon, subjecting it to a cutting treatment, and then subjecting it to a burning treatment.   16. The method for producing cordyceps tea according to claim 15, wherein the cutting treatment is performed by crushing a punched sieve plate having a hole in a metal plate and a cutting frame disposed on the punched sieve plate.   A step of separating fruit bodies from Cordyceps sinensis cultivated using a medium composed mainly of a composition component of the cocoon moth, a step of cutting the solid body from which the fruit body has been separated, and firing the solid body from which the fruit body has been separated A method for producing cordyceps tea.   The method for producing cordyceps tea according to any one of claims 15 to 17, wherein a roasting process is performed instead of the firing process.   A drying step for separately drying the fruit body and the mulberry leaves, a cutting step for crushing the dried bamboo leaf using a sieve plate and a cutting frame, and the crushing leaf bamboo and the mulberry leaf Mixing with mulberry leaves, putting the mixed material in a dry temperature state of 100 ° C. or less in a fired machine, and then carrying out a quenching process in which the fired machine is unloaded after reaching a fired temperature state of 100 to 150 ° C. A method for producing Cordyceps tea.   Cordyceps sinensis tea characterized by containing cordyceps in a granule, fine granule, tablet or syrup.