| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide mulberry leaf tea at an appropriate price through focusing attention on the fact that components included in young mulberry leaves at the peak of their growth have blood glucose level elevation-inhibiting function or the like. <P>SOLUTION: The green mulberry leaf tea is obtained through the following process: cutting harvested mulberry leaves; subjecting the cut mulberry leaves to moist hot air treatment at 120-300°C; kneading the mulberry leaves; drying the kneaded mulberry leaves and packaging the dried mulberry leaves in a tea pack: alternatively pulverizing kneaded and dried mulberry leaves. The mulberry leaf powdery tea is produced through harvesting green-state mulberry leaves; subjecting the cut mulberry leaves to moist hot air treatment followed by kneading the harvested mulberry leaves; drying the kneaded mulberry leaves and pulverizing the dried mulberry leaves. The pulverized mulberry leaf powdery tea can be added to food. The tea is taken through pouring boiling water to the tea as a drinking-type one, and is utilized as a PET bottle product. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
