Chrysanthemum flower entering kelp brown and its production manner

摘要

PURPOSE:To produce 'KOBU-CHA' (beverage made from powdered seaweed tangle having a slightly salty taste), containing chrysanthemum flower and excellent in taste, aroma and nutrient value by mixing yellow dried chrysanthemum petals subjected to aromatizing, removal of bitterness and color fixing in the 'KOBU-CHA'. CONSTITUTION:Only yellow chrysanthemum flower petals are collected and steamed in a steamer for about 30min to carry out aromatizing, removal of bitterness and color fixing. The resultant petals are then completely dried by freeze-drying to prepare dried chrysanthemum flower petals with hardly any loss of shape. The above-mentioned dried chrysanthemum flower petals in an adequate amount are then added to sea tangle powder or 'KOBU-CHA' prepared by adding a suitable flavor additive to the sea tangle powder containing crushed flesh pieces of dried pickled UME (plum) and other suitable spices added thereto to provide as nearly a homogeneous mixed state.