BAMBOO-SHOOT TEA, BAMBOO-SHOOT TEA BEVERAGE AND METHOD FOR PRODUCING THE BAMBOO-SHOOT TEA AND THE BAMBOO-SHOOT TEA BEVERAGE

摘要

PPROBLEM TO BE SOLVED: To provide new bamboo-shoot tea and a new bamboo-shoot tea beverage comprising functional ones obtained from a bamboo-shoot grown up to 50 cm higher from its underground stems and/or a part 10-60 cm lower from its bamboo-shoot-like ear tip within 48 hours after taken out, which is a bamboo shoot rich in savory flavor and obtained by making use of the functionality of the bamboo shoot without adding any additive thereto. PSOLUTION: The bamboo-shoot tea is obtained through the following process: steaming bamboo shoots at 100-120C for 10-90 m; crushing the steamed bamboo shoots into pieces each having 1-15 mm square; subjecting the crushed pieces of bamboo shoots to freeze dry and/or vacuum dry to regulate their moisture content into 60-90 wt.%; roasting the bamboo shoots at 170-250C for 1-60 min; drying the roasted bamboo shoots so as to have 5 wt.% of its final moisture content followed by pulverizing the dried bamboo shoots to produce the functional bamboo-shoot tea containing amino acid such as asparagine, tyrosine or gamma-aminobutyric acid having functional property in a high concentration. The functional bamboo-shoot tea beverage is obtained by extracting or decocting the functional bamboo-shoot tea with water at 80-135 C for 1-30 min. PCOPYRIGHT: (C)2008,JPO&INPIT