CN102413707B - Method for producing tea leaves - Google Patents

Abstract

The invention provides a novel method for producing a tea starting material for tea beverages, in which crude tea can be produced in a shorter time than is possible with conventional production methods, there is little loss of yield, and it is preferably possible to suppress unpleasant aroma components which are exacerbated by high-temperature sterilization. The tea leaves are produced by way of a primary drying step in which the tea leaves are brought into contact with a heating component in order to adjust the water content of the tea leaves; a kneading and shaping step in which the tea leaves are kneaded and pressed through holes while pressure is applied thereto; and a secondary drying step. This method makes it possible to greatly shorten the processing time from steaming until drying compared with conventional production methods, and also makes it possible to greatly reduce loss of yield because there are far fewer steps.

Description

The manufacture method of tealeaves

Technical field

The present invention relates to can be aptly as being filled in the manufacture method that container dress tea in the containers such as tank or PET bottle is the raw material tealeaves of beverage or the tealeaves that is filled in tealeaves in tea bag etc. etc.

Background technology

At present, green tea carries out industry manufacture conventionally with the following method.

First, the tea leaf of plucking is carried out to steaming processing to stop oxidasic effect, it is green keeping tealeaves color, removes green grass gas (steaming operation) simultaneously.Then, temporarily cooling, on one side dry hot blast is delivered to apply in cylinder and suppresses and remove the steam dew (beating leaf) on tealeaves surface, on one side dry hot blast is delivered in cylinder and applies and suppress and rub and oppress rubbing on one side, and make tealeaves become soft, reduce inner moisture (slightly rubbing) simultaneously.Then, the machinery of brush of use rotation and so on, limit makes tealeaves become the rubbing of exerting pressure of piece limit, and the tissue that destroys tealeaves easily leaches content component, realize the homogenising (kneading) of moisture simultaneously, and then, on one side dry hot blast is delivered to apply to suppress in cylinder and crumples, on one side tealeaves is dismissed and be dried (in rub), the machinery shaking like that by pendulum repeatedly employment hand rubbing is rubbed, while crumple, is dried (essence is rubbed).Then, the tealeaves of the above-mentioned rubbing operation that is through with, in order to give resistance to long-term keeping quality and to issue additional fragrance, and via being dried with hot-air drying device so that moisture is reduced to the drying process of 5% left and right, form the semi-finished product be known as gross tea (waste tea).Then as required, from gross tea, remove wooden stem or floating leaf, powder etc., and carry out frying (fire enters れ) to form the fragrance that caters to consumer's hobby property, the manufacture method of making fine finishining tea (being called above " fine finishining manufacturing procedure ") is (with reference to the non-patent literature 1) commonly used.

Prior art document

Non-patent literature

Non-patent literature 1: the Shizuoka meeting of county's Tea Industry Knitting of Meetings institute, 1988, the full Books > of the new Tea Industry of < < >, Shizuoka county's Tea Industry meeting Meetings institute, p310～p342.

Summary of the invention

The problem that invention will solve

As aforementioned, current green tea manufacture method due to the steaming via tea leaf, beat leaf, slightly rub, knead, in rub, the multiple working procedure such as essence is rubbed, be dried, and repeat, with the rubbing limit at the temperature of people's skin degree, inner moisture discharge Surface Edge is carried out to dry operation and manufacture gross tea, therefore from steaming, to dry, need long-time (common 4 hours～5 hours), and tealeaves or tea powder disperse, the problem of yield losses owing to existing during operation in each operation or after being delivered to via multiple working procedure.

In addition, it is common in family, with teapot etc., making tea to drink all the time, but along with the container dress tea such as PET bottle beverage are the universal of beverage or tea bag, has produced new problem.For example, in order to have steeped and to have drunk with teapot etc., for as tealeaves and for commercially available tealeaves, color certainly needless to say, the shape of tealeaves is also the object of price evaluation, although be evaluated as well as twisted with the fingers the bar-shaped tealeaves of point as pin always, at container, fills in the situation of raw material tealeaves that tea is beverage or tea bag, because client can't see tealeaves, so the CF of tealeaves does not just come into one's own so yet.The deteriorated of extract after dissolution efficiency while but, impregnated in water or hot water, the quality of dissolved element, extraction more comes into one's own.For example, at container dress tea, be the situation of beverage, due to by high temperature sterilization, so suppressing extract, expectation goes bad, produces the dissolved element of unhappy smell because of high temperature sterilization.

Therefore, as being suitable for being filled in container in the containers such as tank or PET bottle dress tea, be the raw material tealeaves used of beverage and the manufacture method that is filled in the raw material tealeaves in tea bag etc., the present invention can manufacture gross tea at short notice by proposing to compare with current method for making, yield losses is few and preferably can suppress because of high temperature sterilization tea rotten unhappy odour component, new be the manufacture method of raw material tea for beverage.

For the means of dealing with problems

In order to address the above problem, the present invention proposes the manufacture method of tealeaves, and it possesses: make tealeaves contacts to carry out the moisture adjustment of tealeaves 1 drying process, limit with calandria to tealeaves add flanging knead and from hole, extrude knead forming process and 2 drying processes.

Manufacturing method according to the invention, compares with method for making in the past, can significantly shorten from steaming to the dry processing time, and process number significantly reduces, therefore can significantly reduce yield losses.

Further, owing at high temperature without a break carrying out primary drying, therefore the operation after can being suppressed at, particularly oxidative degradation occurs after high temperature sterilization and produce unhappy odour component.

Further, by limit, tealeaves being added to flanging kneads and from hole extrusion molding, compares the dissolution efficiency that can significantly improve while impregnated in water or hot water with tealeaves in the past.

So manufacture method of the present invention is particularly suitable for as for extracting tealeaves and the manufacture method that is filled in the drinks extraction use tealeaves in tea bag etc. for extraction that the container dress tea of containers such as being filled in tank or PET bottle is beverage.

Accompanying drawing explanation

[Fig. 1] is the figure that the routine device using in 1 drying process is described.

[Fig. 2] is the figure that the routine device using in forming process is kneaded in explanation.

[Fig. 3] means the figure of an example of jigging conveyer.

[Fig. 4] is to be X-axis take the part by weight (%) that contains theanine, in the coordinate that the part by weight of take with respect to the monosaccharide content of caffeine content is Y-axis, and the figure obtaining testing the measured value mapping of 1 gained sample No.1～No.30.

[Fig. 5] is the outward appearance photo of test 1 gained sample NO.4.

[Fig. 6] is the enlarged photograph of the tealeaves inside of Fig. 5.

[Fig. 7] is the outward appearance photo of test 1 gained sample NO.30.

[Fig. 8] is the enlarged photograph of the tealeaves inside of Fig. 7.

The specific embodiment

Below, embodiments of the present invention are described, but scope of the present invention is not limited by embodiment.

This Tea manufacture of < method >

The manufacture method of the raw material tealeaves described in present embodiment is (following, be called " this Tea manufacture method ") be the manufacture method that possesses following operation: after the tea leaf of harvesting is completed as required processing or wither and process, tealeaves contact and 1 drying process, limit that carry out the moisture adjustment of tealeaves adds to tealeaves that flanging is kneaded and kneading forming process and carrying out 2 times of extruding from hole is dried and the operation of manufacture gross tea with calandria.

Should illustrate, beyond above-mentioned operation, can suitable employing known Tea Processing operation in the past.For example, as required, making the epigranular of gross tea or carrying out frying etc. is arbitrarily.

(raw material)

Raw material in this Tea manufacture method is so long as belong to tea tree camellia sinensis.In addition, the kind of tealeaves etc., cultivation ground, breeding condition, time of picking, picking method etc. are not particularly limited (for example,, with reference to the full Books > of the new Tea Industry of < < >, Shizuoka county's Tea Industry meeting Meetings institute, clear and first edition distribution in 41 years).

For example, as the kind of tea, can enumerate: Tau north, rich green, narrow bee saage, Jin Gu are green, difficult to understand green, morning dew, green, the red wealth and rank of Saeka, rattan perfume, fragrant fine horse etc.

In addition, the cultivation ground for tealeaves, is not particularly limited as long as can cultivate tealeaves, can be in Japan, and also can be outside Japan.In Japan, can specifically enumerate such as Shizuoka county, Kagoshima Prefecture, triple county, Miyazaki county, Kyoto Prefecture etc.The tealeaves that in addition, also can use outside You Japan the tea tree cultivated to obtain.In addition for time of picking (tea phase), be not particularly limited.

The cultivation condition of tealeaves or picking method etc. are also not particularly limited, can suitable employing known method or what take is the method that improvement has been carried out on basis for example.

Below, around green tea, this Tea manufacture method is described, but also can be applicable equally to oolong tea, black tea.For example, can be to take the azymic tea that the jasmine tea (having added the jasmine tea of the fragrance of Jasmine, lotus, sweet osmanthus, shaddock, chrysanthemum etc. in green tea) such as green tea (simmer tea, beautiful dews, stem tea, be preced with tea, grind tea, smear tea, kind tea, roast tea, pan-roasting tea etc.) or jasmine tea are representative, also can be to take the semi-fermented tea that oolong tea is representative, can be also to take the fermented tea that black tea is representative.For example, in the situation of oolong tea or black tea, 1 time dry front operation is carried out as in the pastly, is dried later operation and the present invention for 1 time in the same manner.

Should illustrate, while mentioning " tealeaves " in the present invention, comprise the situation that tealeaves is independent and contain tealeaves and the situation of stem.Due on the stem of common applicable 5cm～20cm left and right with the tealeaves of the leaf of 2～8 pieces of left and right, and manufacture gross tea with this state, therefore the situation that contains tealeaves and stem is common.

(complete and process or the processing of withering)

The tealeaves of plucking completes as required and processes or the processing of withering.That is, in the situation of the azymic tea such as green tea, can carry out the processing that complete such as steaming or pot stir-fry, in the situation of the fermented teas such as the semi-fermented teas such as oolong tea or black tea, the processing of can withering.

Now, complete processing, the concrete grammar of processing that withers can adopt arbitrarily current method at present.

(pre-treatment of tealeaves)

When tealeaves 1 time is dry, compare for group's shape state with tealeaves, for deployed condition more easily obtains effect, therefore preferably a tealeaves of shape state is dismissed and launch to carry out again 1 time and be dried.Especially the tealeaves through steaming has agglomerating tendency, thereby preferably tealeaves is dismissed and launched to resupply to 1 drying process.But, neither carry out such pre-treatment.

While dismissing the tealeaves of agglomerating state, operation launches by hand, but be preferably used in the jigging conveyer of longitudinally giving vibration, carries tealeaves, and tealeaves is supplied to 1 drying process (with reference to Fig. 3).

Now, give micro-vibration tealeaves not only can become consolidation, also cannot carry, therefore preferably give large vibration.By giving large vibration, not only can improve transfer efficiency, tealeaves can be launched, and can supply with constant basis to primary drying device.

About the vibration of for example jigging conveyer, the amplitude that preferably makes above-below direction is 5mm～20mm, preferred 7mm～15mm, and gives 450～700 beats/min of this vibrations.

Herein, the jigging conveyer 5 shown in Fig. 3 is described.

A plurality of flat springs 52 are tilted to be arranged on concurrently on pallet to 51, it on, load delivery board 53.The side below of delivery board 53 is fixed in one end of crank 54, pulley 55 fixing on its other end is with 57 to rotate by engine 56 and wheel, crank 54 moves back and forth thus, the motion of delivery board 53 by this crank and flat spring 52 and vibrate at inclination above-below direction.So the steaming leaf on delivery board 53 is subject to the vibration of above-below direction, in moving process, is disbanded and becomes the state of expansion.

Before being dried for 1 time, can carry out cooling.This is cooling can adopt air-cooled, water-cooled and other cooling means arbitrarily, preferably so that the product temperature of tealeaves is 40 ℃ of following modes carries out cooling.

In addition, through the surface of cooling tealeaves, be attached with in a large number water droplet, therefore can carry out as required tealeaves water removal operation, remove unnecessary moisture dry for 1 time again.

(1 drying process)

1 time drying process is by making tealeaves contact with calandria and the moisture of tealeaves is adjusted, is appropriate dewatered operation.

Now, the temperature of calandria is preferably 100～160 ℃, is particularly preferably 110～150 ℃, wherein, is preferably adjusted within the scope of 120～140 ℃.The target temperature of calandria is because processing meteorological condition is constantly, the reasons such as restriction of the quality of tealeaves or state, equipment are preferably carried out suitable adjustment in aforementioned range.

In addition, the heat time, in other words, even if the time that tealeaves contacts with calandria is preferably adjusted to 5～30 seconds, particularly in the scope of 10～20 seconds.

As long as the temperature of calandria and heat time are controlled in such scope, the moisture of tealeaves can be removed until required scope, and can realize processing time cripetura.

1 time drying process can be regarded the replacement operation of beating leaf and slightly rubbing in the past as.In beating leaf and slightly rub in the past, be at the temperature of people's skin degree, to knead and limit is discharged Surface Edge by inner moisture and carried out moisture adjustment.This is for the contained whole compositions of tealeaves are easily leached, and when the high temperature forming more than 40 ℃, tealeaves can redden simultaneously.On the other hand, this Tea manufacture method, owing to being directly to contact to be dried with being heated to 100 ℃ of calandrias above, is dried the required processing time therefore can significantly shorten, and can significantly reduces operation number, significantly reduces yield losses.Can also suppress the generation of dust.In addition, by the high temperature more than 100 ℃, be dried and tealeaves is left to high-temperature heating experience, in the operation of drink manufacturing, during pasteurization, can suppress oxidative degradation and produce unhappy odour component.

In 1 drying process, preferably when tealeaves is contacted with calandria, pressurize and the dry position of the difficulty of tealeaves is crushed.The dry position of difficulty of tealeaves refers to the part of stem or core.

The vein of tealeaves or the amount of moisture in stem are compared with the part outside it, contain more moisture, for equably, to tealeaves heating, preferably before heating tea leaves or in heating, pressurize, by least stem, preferred vein crush and make inner moisture easily discharge outside.

Now, as the degree of pressurization, preferably so that the thickness of tealeaves (comprising stem) is below 0.4mm, preferably the mode in the scope of 0.1mm～0.4mm, further preferred 0.2mm～0.3mm is pressurizeed.

As pressure method, can adopt such as: to being disposed in plane or the tealeaves of bowl-shape internal tank applies the method for press pressure or use 1 or 2 above backer rolls tealeaves etc. to be applied to method and other pressure method of press pressure.

As the dry standard in 1 drying process, preferably make the water content of tealeaves be 30～70%, be in particular 40～60%.

In addition, due to tealeaves is directly contacted with calandria, thus even if form tealeaves dry tack free, the inner state that also contains moisture, it is preferred being dried like this from the viewpoint of quality.

As 1 dry preferred concrete example, can enumerate as shown in Figure 1, by 11,11 of 2 rotating rollers (calandria) of tealeaves 2 input heating, when the roller 11 that makes it and heat contacts, on 11,11, roller, pressurize, tealeaves 2 is crushed, and this tealeaves is attached to roller 11 surfaces under this state and carries out heat drying, with for example pressing the object 12 of spoon to scrape from roller 11 surfaces, make it the method departing from.Now, to be attached at the time on roller surface be drying time to tealeaves.

If carry out 1 time with said method, be dried, can pressurize in the mode that the dry position of the difficulty of tealeaves is crushed, tealeaves fully can be dried to required degree simultaneously, and can be by cripetura drying time.Conventionally, also can make to be difficult to dry stem fully dry.

(kneading forming process)

Knead forming process and be limit and add flanging and knead, preferably limit applies that shearing force limit is kneaded and operation that tea is extruded, is shaped from hole.

This knead forming process can regard as replacement kneading in the past, in rub up the operation that essence such as rubs at the operation that tea rolling is shaped.In the past via slightly rubbing, knead, in rub, essence is rubbed etc., and multiple working procedure is kneaded tealeaves, be configured as needle-like, but in this Tea manufacture method, be characterised in that following aspect: limit adds flanging to tealeaves and kneads and extrude, be shaped from hole in a procedure.

Like this, by knead and be shaped simultaneously, not only can significantly shorten the processing time in a procedure, can also significantly reduce by reducing operation number the loss of yield.In addition, by limit, tealeaves is added to flanging and knead, particularly apply shearing force and rub, not only can make the moisture content of tealeaves even, can also, to knead as in the past the strong shape institute that a slice tealeaves is configured as pin different, be configured as the bulk that most tealeaves is assembled, inside has space.

In a procedure, limit adds to tealeaves that flanging applies that shearing force is rubbed and the method extruded from hole can be enumerated: for example tealeaves is used to conveying screw rod force feed, the method for cutting off, being shaped when extrude in hole.But be not limited to the method.

Preferably, can implement by installing 3, as shown in Figure 2, this device 3 possesses: in cylinder 31, the conveying screw rod 32 of rotation, build-in are in the plate with a plurality of holes 33 34 of the export department of cylinder 31 and the cutter 35 that closely connects and rotate with this plate 34.By using this device, while use conveying screw rod 32 to knead tealeaves towards Way out force feed, tealeaves 2 is extruded in the hole 33 of slave plate 34, and the cutter 35 that is slipped and rotated by the inner face with this plate 34 simultaneously can cut off and be configured as bulk.

Now, the size by the rotary speed of conveying screw rod and the hole of plate etc., can adjust the degree of kneading, the shape of the tealeaves after processing etc.

The rotary speed of conveying screw rod is preferably made as 40rpm～400rpm, is in particular 60rpm～300rpm.

In addition, the hole of plate, the diameter that is about to the hole that tealeaves extrude are preferably formed as 3.2mm～19.0mm, are in particular 6.4mm～12.8mm.Preferably with every 1m ²for 0.20m ²～0.50m ², be in particular 0.25m ²～0.45m ², be further 0.30m ²～0.40m ²ratio form this hole.

From drop into tealeaves to the time of extruding be preferably made as 5 seconds～30 seconds, be in particular 5 seconds～20 seconds.

Further, the length as cut-outs such as the cuttves with rotation, is preferably 5mm～16mm, is in particular 5mm～10mm.

By the above-mentioned forming process of kneading, from the past like that a slice tea rolling is as different in being configured as strong shape institute as pin, can be shaped as the bulk that most tealeaves is assembled, inside has space.Wherein, aforementioned bulk is not particularly limited its shape, but means arbitrary shapes such as spheroid, oval ball, cylinder, Nogata body.

By rubbing tealeaves limit with conveying screw rod limit, carry out force feed, and tealeaves is applied to shearing force, the cell of tealeaves is subject to softening and destroys, becomes the state that composition easily leaches.On the other hand, because most tealeaves tangles, become bulk, therefore the tealeaves after rubbing with essence is in the past compared, surface area diminishes, thereby can suppress the deteriorated of tealeaves.In addition,, owing to moderately rubbing, crossing leaching composition can be not superfluous, while extracting beverage, can leach required sufficient composition.

Should illustrate, knead in forming process, in order to prevent quality badness, preferably carry out cooling so that product temperature remains the scope of 5 ℃～40 ℃, preferably 5 ℃～30 ℃.

Now, cooling method is arbitrarily, can to device, carry out by cooling water etc. coolingly, also can drop into ice together with tealeaves or dry ice carries out cooling.

(2 drying processes)

2 times dry concrete grammar is not particularly limited, and can adopt the drying means that in the past carried out.For example, can in drying device, implement the dry of heat drying, heated-air drying, cold air drying etc.

As the dry standard in 2 drying processes, preferably so that the mode that the water content of tealeaves is 5～10 quality % left and right be dried.

Carrying out 2 tealeaves dry and that obtain can directly use as the extraction raw material tealeaves that is beverage for the manufacture of container dress tea, but for example, in order to realize extraction efficiency, to extract homogenizing of composition, also can make the granularity of gross tea or shape process uniformly, in addition, in order to improve fragrance, also can carry out frying processing.In addition,, in order to be filled in tea bag, also can pulverize the processing that granularity is attenuated.

(conveying operation)

In this Tea manufacture method, the carrying method of the tealeaves of each inter process, also can carry out with wheel band conveyer, net formula conveyer, bucket conveyor etc., but the carrying method when the tealeaves of steaming is transferred to 1 drying process, by 1 dry tealeaves be transferred to carrying method while kneading forming process, carrying method while maybe the tealeaves of kneading forming process gained being transferred to 2 drying processes, preferably adopt air-flow carry,, by tealeaves together with air-flow in pipe the method for conveying.

By tealeaves is carried together with air-flow in pipe, can eliminate tealeaves and in conveying, disperse and make operating environment worsen or make the situation of yield reduction.In addition, also there is the effect that prevents the microbial adhesion such as mould in conveying.

So tealeaves is carried out to air-flow while carrying, can be by utilizing the suction such as pump etc. to cause air-flow.

As air-flow, can enumerate nitrogen, air, humidification and add hot-air, superheated vapour etc.Aspect the sterilization that can simultaneously carry out tealeaves, preferably humidification adds hot-air and superheated vapour, preferably uses air aspect cost.

In addition, when tealeaves is carried out to air-flow conveying, preferably in the conveying destination that tealeaves is carried together with air-flow, fragrance component is reclaimed, and gained fragrance component is transferred in the storage space or treatment trough of tealeaves, make this fragrance component be attached to tealeaves.

The feature > of < gained tealeaves

Feature by this Tea manufacture method gained tealeaves is described.

(form of tealeaves)

Tealeaves be in the past by a slice tea rolling be configured as pin bar-shaped tealeaves (with reference to Fig. 7,8), utilize this Tea manufacture method, can obtain being configured as the block tealeaves (with reference to Fig. 5,6) that most tealeaves is assembled, inside has space.Such tealeaves is that drinks extraction is used particularly preferably as tea.

Container dress tea is the situation of beverage or tea bag tea, requirement can be extracted tea at short notice efficiently, with tealeaves as in the past, a slice tea rolling is configured as pin bar-shaped tealeaves is compared, clear and definite be configured as the block tealeaves that most tealeaves is assembled, inside has space and can extract efficiently at short notice tea.

Wherein, bulk is not particularly limited its shape, but means such as the shape arbitrarily such as spheroid, oval ball, cylinder, Nogata body.

(compactness)

Ratio during compacting (being called " compactness ") means one of index of the form of tealeaves as mentioned above.According to this Tea manufacture method, can manufacture compactness and be the tealeaves of 0.85～0.95 scope.

As long as the scope that the compactness of tealeaves is 0.85～0.95, extraction efficiency excellent, can extract efficiently at short notice good to eat tea.From the above point of view, compactness is preferably 0.88～0.93, and especially more preferably 0.89～0.91.

The extraction rate of tealeaves etc. is crossed when slow, extract and need for a long time, therefore not only inefficent, also easily unwanted assorted taste in tea extract is extracted in the lump on the contrary, therefore not preferred, when the extraction rate of tealeaves etc. is too fast, although efficient, but for adjusting the extraction of fragrance, adjust difficulty, or filter burden increase.

Should illustrate, " compactness " of the tealeaves of the present invention regulation with respect to tealeaves being fallen be naturally filled in container, measure obtain " fluffy bulk density " Yi Bian, tealeaves is applied to the ratio that vibration is filled in " the consolidation bulk density " measured in container on one side:

Compactness=" consolidation bulk density "/" fluffy bulk density ".

(composition of tealeaves)

While manufacturing green tea by this Tea manufacture method, can obtain the part by weight X(% that contains theanine with respect to dry tealeaves gross weight), with the meet the following conditions tealeaves of (1) of the relation of the part by weight Y of monosaccharide content with respect to caffeine content:

（1） -0.136X＋0.35≤Y≤-0.136X＋0.46。

As described later shown in Fig. 4 of embodiment, to the part by weight X(% that contains theanine), be studied with the relation of part by weight Y with respect to the monosaccharide content of caffeine content, results verification: even if the tealeaves being present between Y=-0.136X+0.35 and Y=-0.136X+0.46 can extract cool also can drink palatably, even if preserve the green tea beverage that is also difficult to produce sediment, brown stain etc.

Wherein, confirm so long as the tealeaves of the condition of meet-0.136X+0.37≤Y≤-0.136X+0.44 becomes further preferably, wherein, so long as the tealeaves of the condition of meet-0.136X+0.39≤Y≤-0.136X+0.41 becomes further preferred.

Should illustrate, " monosaccharide " in the present invention refers to glucose and fructose.

Above-mentioned condition (1) preferably meets the condition of following (2).

（2） X＝0.2～2.0（%）

As long as the part by weight that contains theanine (%) with respect to dry tealeaves gross weight is more than 0.2%, the excellent in stability of fragrance, to extract stability also good, as long as be 2.0% also good with the stability of next extraction excellent in stability, fragrance.

From the above point of view, with respect to the part by weight that contains theanine (%) of dry tealeaves gross weight, be preferably 0.5～1.8%, especially more preferably 0.7～1.7%.

For theanine, its have the tea phase early, fibre weight content when few is many, poor tendency when many in evening tea phase, fibre weight.So the method for adjustment of theanine content can the suitable selection tea phase.And then, also can adjust theanine content by stretching, extension, the coating treatment of bud.

< application >

1 drying process in this Tea manufacture method is the operation of beating leaf and slightly rubbing replacing in the past, thus after 1 drying process in carrying out this Tea manufacture method, can knead as in the pastly, in rub up that essence is rubbed and 2 times dry.

In addition, in this Tea manufacture method knead forming process be considered to replace kneading in the past, in rub up the operation that essence such as rubs at the operation, therefore can be after beating as in the past leaf and slightly rubbing, carry out the forming process of kneading in this Tea manufacture method, carry out afterwards 2 times dry.

And then, in addition, also can by the carrying method of the tealeaves of above-mentioned explanation, be about to tealeaves together with air-flow in pipe the method for conveying be directed in process for making tea in the past.

< purposes >

Then, the purposes of preferably utilizing by this Tea manufacture method gained tealeaves is described.But and be not intended to be defined in the purposes of following explanation.

(container dress tealeaves)

Tealeaves can be enclosed in various packing containers and sell.

Now, packing container can be made of paper, vinyl system, metal system, plastics and its complex arbitrarily, also can further inclosure that carry out once packing is of the same race or the packing container of other kind in.

Herein, packing container can be case, bag or with they similar containers, and its shape, color be also not particularly limited, and considers deteriorated due to tealeaves light fugitive, oxygen moisture, the container of light-proofness, oxygen blocking-up property excellence particularly preferably.

(package bodies of tea bag etc.)

Tealeaves also can be considered simplicity and enclose in the package bodies such as tea bag.As long as this package body can be enclosed tealeaves and be not particularly limited, for example, with filter paper, filter cloth or the net etc. of the formation such as the plastic optical fibres such as the natural fibers such as paper pulp, cotton or mestha or nylon, polypropylene or PET resin and complex thereof, be suitable.While being made as tea bag, having or not etc. of size, material, shape, label can suitablely utilize known method.

Amount when tealeaves is enclosed to package body, can consider that be taste, fragrance and the extraction efficiency of extract selected.

(instant tea raw material)

Tealeaves also can be used as the raw material of instant tea (instant tea).

In order to be instant tea by Tea Processing, for example, tealeaves can be pulverized and for granulating working procedure, be made as granular tea powder, or the extract obtaining extracting tealeaves to be dried.Now, can, by the contained stem portion such as tealeaves being compressed to 0.1mm with lower instantaneous powdered before drying process or simultaneously, can manufacture the instant tea (instant tea) of water colour and freshness excellence.

(powder tea raw material)

Tealeaves also can be as the raw material of powder tea.

In order to be powder tea by Tea Processing, for example, the pulverizers such as stone mortar, ball mill, flour mill, pin grinding machine, jet pulverizer for tealeaves can be pulverized and are made as micro mist shape.The concrete example of powder tea can be enumerated and smear tea etc.

(container dress tea is the raw material tea that beverage is used)

The raw material tea that it is beverage that tealeaves can be used as for extraction vessel dress tea utilizes aptly.

Container dress tea is that beverage refers to by tea to be that beverage is filled in the airtight containers such as metal can, plastic containers, PET bottle, vial, paper container and the beverage of goods.Wherein, the transparent vessels such as PET bottle commodity value being affected greatly for outward appearance, transparent plastic container, vial, the inhibition technology of flocculate is subject to extra high requirement.

The explanation > of < term

In explanation of the present invention, while mentioning " principal component ", the scope that is included in the function that does not affect this principal component contains the meaning of other composition.Now, not specific this principal component containing proportional, preferably extract extract or the extract of tea gained, dewater exceptionally, account for that 50 quality % in beverage are above, special 70 quality % are above, special 80 quality % above (comprising 100%) wherein.

In addition, the tea that " container dress tea is beverage " means to be loaded in container is beverage, and the tea of drinking but the while also means not dilute is beverage.

Further, while mentioning " X～Y " (X, Y is for digital arbitrarily), the meaning that as long as no particularly pointing out, mean " X is above and Y is following ", comprises " being preferably greater than X " or " being preferably less than Y ".In addition,, while mentioning " more than X " (X is for digital arbitrarily) or " Y is following " (Y is for digital arbitrarily), also comprise the meaning of " being preferably greater than X " or " being preferably less than Y ".

Embodiment

Be described more specifically by the following examples the present invention, but the present invention is not subject to the restriction of embodiment.

[test 1]

To using the tealeaves of making from the past different method for makings to analyze and evaluate, the feature of composition and evaluation result are studied.

< sample No.1～No.24 >

In the tea leaf (Shizuoka produces, Tau is northern plants) of being plucked in the tea phase of the first ten days of a month the first tenday period of a month～October in May, select theanine amount to enter the tea leaf of 0.2～2.0% scope, the tea leaf of selection is used and send continuously belt steam engine to carry out steaming in 30 seconds with steam with no pressure to process (moisture content 70～80%).Afterwards, use primary drying device (the gap 0.3mm between roller) as shown in Figure 1, tealeaves pressurization is crushed, made it to contact with the warm-up mill that is heated to 95～165 ℃ 3 seconds～60 seconds simultaneously, the thickness that makes tealeaves (comprising stem) is 0.3mm, moisture content 30～70%.Then, use the device (hole of plate: with every 1m shown in Fig. 2 ²for 0.3m ²ratio wear the hole of diameter 9.5mm, the footpath 55mm of conveying screw rod, the length 250mm of conveying screw rod), take the rotary speed of conveying screw rod as 230rpm, knead the product temperature of curring time in 20 seconds, force feed and knead shaping (moisture content 30～70%) as the mode of 30～40 ℃, afterwards, under the condition of 80 ℃, carry out 2 times and be dried, obtain raw material tealeaves (sample) for beverage (moisture content 5～10%).

Should illustrate, the thickness of tealeaves (comprising stem) is by being 0.3mm by the gap adjustment of 2 parallel warm-up mills, is adjusted into 0.3mm's.

< sample No.25～No.30 >

In the tea leaf (Shizuoka produces, Tau is northern plants) of being plucked the first ten days of a month the first tenday period of a month～October in May, select theanine amount to enter the tea leaf of 0.2～2.0% scope, the tea leaf of selection is used and send continuously belt steam engine to carry out steaming in 30 seconds with steam with no pressure to process (moisture content 70～80%).Afterwards, carry out coolingly as in the pastly, slightly rub, knead, in rub, essence is rubbed, dry, obtains raw material tealeaves (sample) for beverage.

Should illustrate, according to the operation of standard, to slightly rubbing, knead, in rub, essence is rubbed, the temperature and time in dry each operation is set as follows.

Slightly rub: 110 ℃ of initial stages, 80 ℃ of 5 minutes, middle latter stage, 30～40 minutes

Knead: room temperature, 20～30 minutes

In rub: 60 ℃, 20 minutes

Essence is rubbed: 90 ℃, 30～40 minutes

Dry: 80 ℃, 30～40 minutes

The analysis > of < sample

The composition that contains to each sample of gained No.1～No.30 carries out analysis as described below.

(analytical method of theanine)

Each sample (beverage raw material tealeaves) is pulverized with airswept mill, after being filled in cup special, with Shizu Seiki K.K.'s INSTALAB600 near-infrared analyzer processed, obtain theanine content, calculate the part by weight that contains theanine (%) with respect to dry tealeaves gross weight, it is shown in to table 2 as " theanine (%) ".

(analytical method of sugar)

By following analytical method, the part by weight that contains theanine (%) of the monose with respect to dry tealeaves gross weight is measured.

Now, quantitative monosaccharide is glucose and fructose.

(1) preparation method of sample

Get the tealeaves 50mg of pulverizing, with the ultra-pure water ultrasonic wave of 50mL, extract 15 minutes.Get the sample 500 μ L of extraction, add NaOH 100 μ L, 50ppm lactose 100 μ L, the ultra-pure water 400 μ L of 100mM and fully stir, be made as sample.

(2) analysis condition

Analytical equipment: ダ イ オネック ス society HPLC glycan analysis processed device

Post: Carbopack PA1 (4.6mm * 250mm) (the ダ イ オネック ス P/N35391 processed of society)

Column temperature: 30 ℃

Flow velocity: 1.0mL/min

Mobile phase: A phase 200mMNaOH, B phase 1000mM sodium acetate, C phase ultra-pure water

Injection rate: 25 μ L

Detector: ダ イ オネック ス society ED50 gold electrode processed

Gradient condition: with reference to following table 1

[table 1]

(analytical method of caffeine)

(1) preparation method of sample

Get the tealeaves 200mg of pulverizing, with the 20% acetonitrile ultrasonic wave of 100mL, extract 60 minutes.Film filter for extract (0.45 μ m) is filtered, be made as sample.

(2) analysis condition

Analytical equipment: the Xbridge shield processed RP18 3.5mm * 150mm of Waters society

Column temperature: 40 ℃

Flow velocity: 0.5mL/min

Mobile phase: A phase water, B phase acetonitrile, C be 1% phosphoric acid mutually

Injection rate: 5 μ L

Detector: the UV detector processed UV230nm of Waters society

Gradient condition: with reference to following table 2

[table 2]

The evaluation > of the beverage that < is obtained by sample

By each sample of gained No.1～No.30, making container dress tea is beverage, after beverage is just manufactured and after preserving, fragrance, stability, water colour etc. is evaluated as follows.

(container dress tea is the making of beverage)

Each sample (raw material tealeaves) 10g is extracted 3.5 minutes with the distilled water 1000ml of 70 ℃, with sieve (150 order), remove residue.Gained extract is chilled to room temperature, and then carry out centrifugation (7000rpm, 10 minutes) and process and remove after insoluble fraction, with respect to mediation constant volume, add L-AA 300ppm, with sodium acid carbonate, be adjusted into pH6.0, gained distiller liquor is carried out after UHT sterilization in 30 seconds at 133～135 ℃, be filled in PET bottle and chilling, obtaining container dress tea is beverage.

(container dress tea is the preservation of beverage)

By the container dress tea of making as mentioned above, be beverage room temperature preservation 7 days.

(the fragrance evaluation of beverage)

Beverage by the beverage after just manufacturing and after preserving is cooled to after 5 ℃, allows respectively 5 judges drink, and carries out the evaluation of fragrance taste with following benchmark

=fragrance metewand=

1: very good

2: good

3: slightly bad

4: bad.

(estimation of stability of beverage)

The sediment situation occurred of the beverage after visualization is preserved, evaluates with following benchmark

=estimation of stability benchmark=

+++: sediment is many

++: there is sediment

+: sediment slightly

-: deposit-free.

(the water colour evaluation of beverage)

Beverage after visualization has just been manufactured and the beverage after preservation, evaluate the variation of water colour with following benchmark.

The metewand of=water colour=

1: very excellent

2: excellence

3: have a little rubescent

4: brown stain.

(overall merit)

The evaluation of fragrance, the stability of beverage and the water colour of beverage when cool is carried out comprehensively, with following benchmark, sample being carried out to overall merit

=overall merit benchmark=

◎: very excellent

Zero: excellence

△: slightly poor

*: poor.

[table 3]

[table 4]

(result investigation)

Take the part by weight (%) that contains theanine, be X-axis, in the coordinate that the part by weight of take with respect to the monosaccharide content of caffeine content is Y-axis, the Fig. 4 that is illustrated in that the measured value of sample No.1～No.30 is drawn and obtained.

This result is known: be present in the sample between Y=-0.136X+0.35 and Y=-0.136X+0.46, the evaluation of the fragrance after beverage is just manufactured and after preserving, stability, water colour etc. is all preferred.

In addition, confirming the aforementioned evaluation that is present in the sample between Y=-0.136X+0.37≤Y≤-0.136X+0.44 becomes more preferably, in addition the aforementioned evaluation that, is present in the sample between the Y=-0.136X+0.39≤Y≤-0.136X+0.41 further preferred tendency that becomes.

[test 2]

To testing the form of 1 gained sample (tealeaves), observe, measure its compactness simultaneously, and study the relation of compactness and the rate of filtration, extraction rate, flavour etc.

The mensuration > of < compactness

The as described below mensuration of compactness of sample (tealeaves).

Each sample is accurately got to 100g, make it in constant volume cylinder that nature falls to 1000mL, mensuration capacity, as " fluffy bulk density ".Then each sample is accurately got to 100g, adds in the constant volume cylinder of 1000mL so that the mode limit that gap disappears forcibly knocking bottom sides give after vibration, mensuration capacity, as " consolidation bulk density ", utilize following formula to calculate " compactness ".

Compactness=" consolidation bulk density "/" fluffy bulk density "

The mensuration > of the < rate of filtration

Each sample (raw material tealeaves) 10g is extracted 3.5 minutes in the distilled water 1000ml of 70 ℃, remove after tealeaves, stainless steel mesh for extract (JAS specification 150 orders) is filtered.Now, using the mobile beginning of extract as filtering starting point (measure and start), take the moment that extract disappears on screen cloth is terminal (measure and finish), measures filtration time, with following benchmark, carries out 4 Phase Evaluations (1～4).

1: fast (10 seconds～20 seconds)

2: slightly fast (21 seconds～30 seconds)

3: slightly slow (31 seconds～40 seconds)

4: slow (more than 41 seconds)

The mensuration > of < extraction rate

Each sample (raw material tealeaves) 10g is extracted in the distilled water 1000ml of 70 ℃, measure Brix and reach the time till 0.3.Now, Brix measures with アタ go society of Co., Ltd. DD7 differential processed densimeter.Then, with following benchmark, carry out 4 Phase Evaluations (1～4).

1: very fast (extraction rate is below 90 seconds)

2: fast (extraction rate 91～120 seconds)

3: slightly slow (extraction rate 121～150 seconds)

4: slow (extraction rate is more than 151 seconds)

< is by the evaluation > of sample gained beverage

By each sample (raw material tealeaves), making container dress tea is beverage, and the flavour of the beverage after firm manufacture beverage is evaluated as follows.

(container dress tea is the making of beverage)

Each sample (raw material tealeaves) 10g is extracted 3.5 minutes in the distilled water 1000ml of 70 ℃, with screen cloth (150 order), remove residue.Gained extract is chilled to room temperature, and then carry out centrifugation (7000rpm, 10 minutes) and process and remove after insoluble fraction, add with respect to being in harmonious proportion the L-AA that constant volume is 300ppm, with sodium acid carbonate, be adjusted into pH6.0, gained distiller liquor is carried out after UHT sterilization in 30 seconds at 133～135 ℃, be filled in PET bottle and carry out chilling, obtaining container dress tea is beverage.

(the flavour evaluation of beverage)

To the beverage after firm manufacture (5 ℃), allow 5 judges drink, carry out the evaluation of flavour.

(overall merit)

The evaluation of fragrance, the stability of beverage and the water colour of beverage when cool is carried out comprehensively, with following benchmark, sample being carried out to overall merit.

=overall merit benchmark=

◎: very excellent

Zero: excellence

△: slightly poor

*: poor

[table 5]

[table 6]

(result investigation)

Fig. 5-6 are sample No.4(product of the present invention) enlarged photograph.The sample of known product of the present invention, by adjusting the moisture content of tealeaves and kneading force feed condition, is configured as the bulk that most tealeaves is assembled, inside has space.In addition, the tealeaves of this class form is confirmed the scope that compactness is 0.85～0.95.So, confirm one of index that compactness is the form of this extraction of expression use tealeaves.

By the result of table 5 and table 6, known extraction is preferably 0.85～0.95 scope by the compactness of tealeaves.As long as compactness be this scope, all evaluations of fast and observation flavour of the rate of filtration, extraction rate, known do not have a lightly seasoned situation yet.So, knownly can extract efficiently at short notice good to eat green tea.

By above-mentioned viewpoint, set out, the compactness of this extraction use tealeaves is 0.88～0.93 scope more preferably, is particularly preferably 0.89～0.91 scope.

[test 3]

Utilize method for making of the present invention to make oolong and black tea, and by by these tealeaves extract and fragrance (particularly unhappy smell has or not) and the stability of beverage, the oolong made from method for making by by the past and black tea and compare research.

< by beyond method for making and oolong sample >

The leave (kind: " お く ひ か り ") of plucking is shone about 60 minutes when the fine day under the sun, dry and wither.Then, be statically placed in draughty indoorly, within every 2 hours, repeat to stir and standing, carry out 6 hours wither indoors.Afterwards, at 250 ℃, with pot, fry and to complete for 10 minutes, finally dismiss tealeaves, be dried, obtain raw material tealeaves (" by method for making in the past and oolong sample ", compactness 0.76).

The oolong sample > that < is obtained by method for making of the present invention

The leave (kind: " お く ひ か り ") of plucking is shone about 60 minutes when the fine day under the sun, dry and wither.Then, be statically placed in draughty indoorly, within every 2 hours, repeat to stir and standing, carry out 6 hours wither indoors.Afterwards, use primary drying device (the gap 0.3mm between roller) as shown in Figure 1, when tealeaves is crushed, make it to contact for 15 seconds with the warm-up mill that is heated to 130 ℃, the thickness that makes tealeaves (comprising stem) is that 0.3mm, moisture content are 50%.Then, use the device (hole of plate: with every 1m shown in Fig. 2 ²for 0.3m ²ratio be equipped with the hole of diameter 9.5mm, the diameter 55mm of conveying screw rod, the length 250mm of conveying screw rod), take the rotary speed of conveying screw rod as 230rpm, knead the product temperature of curring time in 20 seconds, force feed and knead shaping (moisture content 50%) as the mode of 30～40 ℃, afterwards, under the condition of 80 ℃, carry out 2 times and be dried, obtain raw material tealeaves (" the oolong sample being obtained by method for making of the present invention " sample, compactness 0.90) (moisture content 5%).

< by method for making in the past and black tea sample >

The manufacture method of the general black tea of recording based on the full Books of Tea Industry, send 9 hours warm braws to the leave of plucking (kind: “ Red ほ ま れ "), withers.Then, repeat to knead with dry, carry out the 1st fermentation.After then tealeaves being dismissed by Xie Qiuqi (the beautiful I of separating), as the 2nd fermentation and standing 3 hours of the warm braw limit of 25 ℃ of limit circulations.Finally by hot blast, make inactivating oxidase and be dried, obtaining raw material tealeaves (" by method for making in the past and black tea sample " compactness 0.78).

The black tea sample > that < is obtained by method for making of the present invention

To the leave of plucking (kind: “ Red ほ ま れ "), send 9 hours warm braws, wither.Then, repeat to knead with dry, carry out the 1st fermentation.Then by after separating ball device tealeaves being dismissed, as the 2nd fermentation and standing 3 hours of the warm braw limit of 25 ℃ of limit circulations.Finally in order to stop fermentation, and the primary drying device shown in use Fig. 1 (the gap 0.3mm between roller), tealeaves being crushed, make tealeaves contact for 15 seconds with the warm-up mill that is heated to 130 ℃ simultaneously, is 50% so that the thickness of tealeaves (comprising stem) is 0.3mm, moisture content.And, use the device shown in Fig. 2 (the aperture 9.5mm of plate, with every 1m ²for 0.3m ²ratio perforating, the diameter 55mm of conveying screw rod, the length 250mm of conveying screw rod), take the rotary speed of conveying screw rod as 230rpm, knead the product temperature of curring time in 20 seconds, force feed and knead shaping (moisture content 50%) as the mode of 30～40 ℃, afterwards, under the condition of 80 ℃, carry out 2 times and be dried, obtain raw material tealeaves (" the black tea sample being obtained by method for making of the present invention " sample, compactness 0.91) (moisture content 5%).

The evaluation > of the beverage that < is obtained by sample

By each sample (raw material tealeaves), making container dress tea is beverage, and the flavour of the beverage after firm manufacture beverage is evaluated as follows.

(container dress tea is the making of beverage)

Each sample (raw material tealeaves) 10g is extracted 3.5 minutes in the distilled water 1000ml of 70 ℃, to sieve (150 order), remove residue.Gained extract is chilled to room temperature, and then carry out centrifugation (7000rpm, 10 minutes) and process and remove after insoluble fraction, add with respect to being in harmonious proportion the L-AA that constant volume is 300ppm, with sodium acid carbonate, be adjusted to pH6.0, gained distiller liquor is carried out after UHT sterilization in 30 seconds at 133～135 ℃, be filled in PET bottle and carry out chilling, obtaining container dress tea is beverage.

(the fragrance evaluation of beverage)

To the container dress tea of making be as mentioned above beverage (5 ℃) and in this process the extract (5 ℃) of gained, allow 5 judges drink, with following benchmark, evaluate

Zero: without unhappy smell

△: slightly unhappy smell

*: there is unhappy smell.

(estimation of stability of beverage)

By the container dress tea of making as mentioned above, be beverage room temperature preservation 7 days, the sediment situation occurred of the beverage after visualization is preserved, evaluates with following benchmark

Zero: deposit-free

△: sediment slightly

*: there is sediment.

(overall merit)

The evaluation of fragrance, the stability of beverage and the water colour of beverage when cool is carried out comprehensively, with following benchmark, sample being carried out to overall merit

=overall merit benchmark=

Zero: good

△: slightly good

*: bad.

[table 7]

The known oolong sample being obtained by method for making of the present invention and black tea sample are all configured as the bulk that most tealeaves is assembled, inside has space.In addition in the scope that, the compactness of the tealeaves of this form is 0.85～0.95.

In addition, known according to the present invention method for making, not only can obviously shorten manufacturing time, and by by method for making of the present invention and oolong sample and black tea sample and beverage also good aspect fragrance (unhappy smell) and stability.

[test 4]

For by method for making of the present invention tealeaves with by various method for makings in the past and tealeaves, the beverage being obtained by these tealeaves is compared to research.

< sample A(method for making of the present invention) >

In plucking tea leaf the first tenday period of a month in May (Shizuoka produces, Tau north plant), select theanine amount to enter the tea leaf of 0.2～2.0% scope, the tea leaf of selection is used and send continuously belt steam engine to carry out steaming in 30 seconds with steam with no pressure to process.Afterwards, use the primary drying device (the gap 0.3mm between roller) shown in Fig. 1, tealeaves is pressurizeed, crushed, make it to contact for 20 seconds with the warm-up mill that is heated to 130 ℃ simultaneously, carry out 1 time and be dried.Then, use the device (the aperture 9.5mm of plate, the footpath 55mm of conveying screw rod, the length 250mm of conveying screw rod) shown in Fig. 2, take the rotary speed of conveying screw rod as 230rpm, knead the product temperature of curring time in 20 seconds, force feed and knead shaping as the mode of 25 ℃, afterwards, under the condition of 80 ℃, carry out 2 times and be dried, obtain raw material tealeaves (sample A).

Should illustrate, the thickness of tealeaves (comprising stem) is by the gap adjustment of 2 parallel warm-up mills is adjusted to 0.3mm's to 0.3mm.

< sample B(is without kneading shaping) >

Carry out in the same manner with sample A until 1 time dry after, under the condition of 80 ℃, carry out 2 times dry, obtain raw material tealeaves (sample B).

< sample C(is without primary drying) >

Carry out in the same manner with sample A until after steaming processes, knead in the same manner and be shaped and be dried for 2 times with sample A, obtaining raw material tealeaves (sample C).

< sample D(Powder Made by Steamed Method in the past) >

In plucking tea leaf the first tenday period of a month in May (Shizuoka produces, Tau north plant), select theanine amount to enter the tea leaf of 0.2～2.0% scope, the tea leaf of selection is used and send continuously belt steam engine to carry out steaming in 30 seconds with steam with no pressure to process.Afterwards, slightly rub as in the pastly, knead, in rub, essence is rubbed, dry, obtains raw material tealeaves (sample D).

Should illustrate, according to the operation of standard, to slightly rubbing, knead, in rub, essence is rubbed, the temperature and time in dry each operation is set as follows:

Slightly rub: 110 ℃ of initial stages, 80 ℃ of 5 minutes, middle latter stage, 30～40 minutes

Knead: room temperature, 20～30 minutes

In rub: 60 ℃, 20 minutes

Essence is rubbed: 90 ℃, 30～40 minutes

Dry: 80 ℃, 30～40 minutes.

< sample E(pot frying method in the past) >

In plucking tea leaf the first tenday period of a month in May (Shizuoka produces, Tau north plant), select theanine amount to enter the tea leaf of 0.2～2.0% scope, use a pot stir-fry machine to fry 20 minutes at 300 ℃ of pots the tea leaf of selecting, complete.Afterwards, slightly rub in the same manner～be dried with sample D, obtain raw material tealeaves (sample E).

The evaluation > of the beverage that < is obtained by sample

By each sample making container dress tea of gained, be beverage, after beverage is just manufactured and after preserving, fragrance, stability, water colour etc. evaluated as follows.

(container dress tea is the making of beverage)

Each sample (raw material tealeaves) 10g is extracted 3.5 minutes in the distilled water 1000ml of 70 ℃, to sieve (150 order), remove residue.Gained extract is chilled to room temperature, and then carry out centrifugation (7000rpm, 10 minutes) and process and remove after insoluble fraction, add with respect to being in harmonious proportion the L-AA that constant volume is 300ppm, with sodium acid carbonate, be adjusted to pH6.0, gained distiller liquor is carried out after UHT sterilization in 30 seconds at 133～135 ℃, be filled in PET bottle and carry out chilling, obtaining container dress tea is beverage.

(container dress tea is the preservation of beverage)

By the container dress tea of doing as mentioned above to make, be beverage room temperature preservation 7 days.

(the fragrance evaluation of beverage)

Beverage by the beverage after just manufacturing and after preserving is cooled to after 5 ℃, allows respectively 5 judges drink, and carries out the evaluation of fragrance taste with following benchmark

=fragrance metewand=

1: very good

2: good

3: slightly bad

4: bad.

(estimation of stability of beverage)

The sediment of the beverage after visualization is preserved produces situation, with following benchmark, evaluates

=estimation of stability benchmark=

+++: sediment is many

++: there is sediment

+: sediment slightly

-: deposit-free.

(the water colour evaluation of beverage)

Beverage after visualization has just been manufactured and the beverage after preservation, evaluate the variation of water colour with following benchmark

The metewand of=water colour=

1: very excellent

2: excellence

3: slightly red

4: brown stain.

(overall merit)

The evaluation of fragrance, the stability of beverage and the water colour of beverage when cool is carried out comprehensively, with following benchmark, sample being carried out to overall merit

=overall merit benchmark=

◎: very excellent

Zero: excellence

△: slightly poor

*: poor.

[table 8]

The known sample A being obtained by the present invention compares with the sample B～E being obtained by other method for making, obtaining good container dress tea aspect fragrance, stability and water colour, is beverage.

［ test 5 ］

Make gross tea 1～5, measure moisture content, carry out the sense evaluation of color and luster and fragrance simultaneously.

(tea steaming leaf)

Tea leave, with sending belt steam engine after 30 seconds, this tea leave air-supply to be cooled to room temperature with steamed with no pressure, is made to tea and steamed leaf.Should illustrate, the moisture content that this tea steams leaf is to measure with atmosphere pressure desiccation, and the mean value of measuring for 5 times is 79.6%.

(gross tea 1)

Above-mentioned tea is steamed to leaf and be carried on the jigging conveyer shown in Fig. 3, and dismiss, by the gap of the roller of tea steaming leaf input Fig. 1 shown device of dismissing, the moisture content that makes tea steam leaf reduces.To this tea steam leaf implement further knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and make gross tea.

Should illustrate, the jigging conveyer using is that the length of delivery board is made as to 2m, and gives 600 beats/min of the vibrations of amplitude 10mm, in addition, the roller of equipment therefor is diameter to be made as to 1000mm, gap width are made as 0.3mm, side face temperature is made as 120 ℃, and with the rotation number rotation of 2.2rpm.While measuring the heat time, result is approximately 20 seconds.

(gross tea 2)

Above-mentioned tea is steamed to leaf and be carried on the jigging conveyer shown in Fig. 3, and dismiss, the tea of dismission is steamed to leaf and be carried on upper 20 second of metallic plate that is heated to 120 ℃, the moisture content that makes tea steam leaf reduces.To this tea steam leaf implement further knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and make gross tea.

Should illustrate, jigging conveyer used is that the length of delivery board is made as to 2m, and gives 600 beats/min of the vibrations of amplitude 10mm.

(gross tea 3)

Above-mentioned tea is not steamed to leaf and dismiss, and in the gap of the roller of the device shown in input Fig. 1, the moisture content that makes tea steam leaf reduces.To this tea steam leaf implement further knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and make gross tea.

Should illustrate, the roller of equipment therefor is diameter to be made as to 1000mm, gap width are made as 0.3mm, side face temperature is made as 120 ℃, and with the rotation number rotation of 2.2rpm.While measuring the heat time, result is approximately 20 seconds.

(gross tea 4)

Above-mentioned tea is not steamed to leaf and dismiss, and be carried on 20 seconds on the metallic plate that is heated to 120 ℃, the moisture content that makes tea steam leaf reduces.Use this tea to steam leaf, implement to knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and make gross tea.

(gross tea 5)

Above-mentioned tea is steamed to leaf and implements to beat leaf, slightly rub, further, implement to knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and making gross tea.

(moisture content)

For gross tea 1～5, with atmosphere pressure desiccation, measure the moisture content (%) that the tea being gone out by roll row steams leaf, calculate mean value and the standard deviation (STD) measured for 5 times.The results are shown in table 9.

(color and luster evaluation)

The color and luster of gross tea 1～5 is carried out to ocular estimate, take emerald green as very good " 5 ", rubescent or blackout, have uneven to be bad " 1 ", to carry out following 5 Phase Evaluations.The results are shown in table 9

5: very good

4: good

3: common

2: slightly bad

1: bad.

(fragrance evaluation)

Use gross tea 1～5, with respect to its 3g, add the hot water 200ml of 100 ℃ to extract for 60 seconds, try out extract, carry out the evaluation of fragrance.With flavour, bitter taste balance well appropriateness extract for very well " 10 ".Take there is the peculiar smell such as old vexed taste (system レ is smelly) or to extract insufficient and thin etc. be bad " 1 ", evaluate with 10 stages.The results are shown in table 9.

(overall merit)

Calculate the total points of color and luster and fragrance, take and as " ◎ ", 9 minutes～11 is divided into " zero ", 6 minutes～8, is divided into " △ ", within 5 minutes, is " * " below above for 12 minutes, carry out overall merit.The results are shown in table 9.

[table 9]

(result)

The color and luster of gross tea 1 and fragrance are all good;

Gross tea 2 crushes owing to tea not being steamed to leaf, is difficult to dry part therefore residual, for moisture content is high, and the result that the color and luster of gross tea and fragrance are poor;

Gross tea 3 is dismissed owing to tea not being steamed to leaf, therefore the inequality of moisture content becomes greatly, is common result;

The moisture content inequality high, moisture content of gross tea 4 is also large, is color and luster and the bad result of fragrance;

The color and luster of gross tea 5 and fragrance are comparatively good, but expend time in.

［ test 6 ］

What kind of variation changes heating-up temperature, heat time, can there is in sense evaluation and the moisture content of measuring color and luster, fragrance.

(making of gross tea)

Tea leave, with sending belt steam engine after 30 seconds, this tea leave air-supply to be cooled to room temperature with steamed with no pressure, is made to tea and steamed leaf.Should illustrate, the moisture content that this tea steams leaf is to measure with atmosphere pressure desiccation, and the mean value of measuring for 5 times is 79.6%.This tea is steamed to leaf and be carried on the jigging conveyer shown in Fig. 3, dismiss, by the gap of the roller of tea steaming leaf input Fig. 1 shown device of dismissing, the moisture content that makes tea steam leaf reduces.To this tea steam leaf implement further knead, in rub, after essence rubs, at 80 ℃, implement dry until emit the degree that tea steams the edema with the heart involved (moisture at leaf center) in leaf, and make gross tea.

Should illustrate, the jigging conveyer using is that the length of delivery board is made as to 2m, and 600 beats/min of the vibrations of giving amplitude 10mm, in addition, the diameter that makes the roller of equipment therefor is that 1000mm, gap width are 0.3mm, all surface temperatures are stated shown in table 10 or table 11 and are set as follows, adjust rotation number, and adjust the heat time in mode shown in following table 10 or table 11.

(evaluation)

For the gross tea of making, carry out in the same manner sense evaluation and the overall merit of color and luster and fragrance with test 1.In addition, measure the moisture content (%) that the tea being gone out by roll row steams leaf.The results are shown in table 10 or table 11.

[table 10]

[table 11]

(result)

Confirm tea is steamed to gross tea that leaf obtains the scope heating of 100 ℃～160 ℃ 5 seconds～30 seconds excellent aspect color and luster and fragrance.

［ test 7 ］

Make gross tea 1～9, color and luster and fragrance are carried out to sense evaluation.

(device)

Make gross tea 1～7 o'clock and use the device shown in Fig. 2.

Now, the length that makes cylindrical portion is that 250mm, diameter are 55mm, and the helical form fin that makes screw rod fin is length 200mm, external diameter 55mm, with respect to the inclination angle of plug, is 110 °.In addition, screw rod fin is rotated with the rotation number of 230rpm.

Extrusion board is used following extrusion board shown in separately.

(raw material tealeaves)

For raw material tealeaves, by tea leave with sending belt steam engine with steamed with no pressure after 30 seconds, this tea leave is blown, is cooled to room temperature and makes tea and steam leaf, this tea is steamed to leaf beat leaf, slightly rub, and the tealeaves 1200g that this is slightly rubbed is used as raw material tealeaves.

(gross tea 1)

Gross tea 1 is that agglomerating raw material tea is pushed to combing, while by the raw material tealeaves that has carried out combing extrude for elongate cut off be configured as spherical, and make its dry and.

Particularly, in said apparatus, install with every 1m ²for 0.3m ²ratio formed the extrusion board in the hole of diameter 9.5mm, in this device, raw material tealeaves is dropped into input port, the raw material tealeaves that the hole from extrusion board is discharged 80 ℃ dry 60 minutes, and make gross tea 1.

Now, from feeding device, till discharging, carry out approximately 20 seconds, limit is held in approximately 30 ℃ of limits by the temperature use dry ice of raw material tealeaves and carries out.

(gross tea 2)

Gross tea 2 is that agglomerating raw material tealeaves is cut off and is configured as spherical and makes its dry obtaining while extruding as elongate.

Particularly, first, extrusion board is not installed in said apparatus, and in this device, raw material tealeaves is dropped into from input port, and collect the raw material tealeaves of discharging from outlet.Then, this raw material tealeaves being dropped in to leading section is provided with every 1m ²for 0.3m ²ratio formed the cylindrical container of extrusion board in the hole of diameter 9.5mm, extruding raw material tealeaves and extruding as elongate from the hole of extrusion board, cuts off it with scissors, be configured as spherical, the raw material tealeaves that makes this shaping 80 ℃ dry 60 minutes, and make gross tea 2.

Now, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

(gross tea 3)

Gross tea 3 is that agglomerating raw material tea is pushed to combing, and make its dry and.

Particularly, in said apparatus, at the leading section of cylindrical portion, the extrusion board that there is no hole is installed, the input port of raw material tealeaves being dropped into this device, took off extrusion board after approximately 20 seconds, took out raw material tealeaves, this raw material tealeaves is dried to 60 minutes at 80 ℃, and makes gross tea 3.

Now, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

(gross tea 4)

Gross tea 4 is that agglomerating raw material tea-drying is obtained.

Particularly, extrusion board is not installed in said apparatus, and the input port of raw material tealeaves being dropped into this device makes the raw material tealeaves of discharging from outlet be dried 60 minutes at 80 ℃, and make gross tea 4.

Now, from feeding device, till discharging, carry out approximately 20 seconds, limit is held in approximately 30 ℃ of limits by the temperature use dry ice of raw material tealeaves and carries out.

(gross tea 5)

Gross tea 5 is given as security and is pressed combing and make it dry and obtain raw material tealeaves.

Particularly, by the leading section of the cylindrical portion of raw material tealeaves input said apparatus, the extrusion board that there is no hole is installed in this device in advance, make screw rod fin rotate after approximately 20 seconds, take off extrusion board, take out raw material tealeaves, make the raw material tealeaves of this taking-up be dried 60 minutes at 80 ℃, and make gross tea 5.

Now, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

(gross tea 6)

Gross tea 6 is that raw material tealeaves is given as security and pressed combing, while by the raw material tealeaves that has carried out combing extrude for elongate cut off be configured as spherical, and make its dry and.

Particularly, by the leading section of the cylindrical portion of raw material tealeaves input said apparatus, in this device, install with every 1m in advance ²for 0.3m ²ratio formed the extrusion board in the hole of diameter 9.5mm, and make screw rod fin rotate for approximately 20 seconds, make the raw material tealeaves of discharging from the hole of extrusion board 80 ℃ dry 60 minutes, and make gross tea 6.

Now, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

(gross tea 7)

Gross tea 7 are limits by raw material tealeaves extrude for elongate limit cut off, be configured as spherical, and make its dry and.

Particularly, raw material tealeaves being dropped in to leading section is provided with every 1m ²for 0.3m ²ratio formed the cylindrical container of extrusion board in the hole of diameter 9.5mm, from rear to raw material tealeaves, give as security and press and extrude as elongate from the hole of extrusion board, it is cut off, is configured as with scissors spherical, the raw material tealeaves that makes this shaping 80 ℃ dry 60 minutes, and make gross tea 7.

Now, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

(gross tea 8)

Raw material tealeaves is implemented to knead 30 minutes, further, in enforcement, rub, essence rub after, 80 ℃ dry 60 minutes and make gross tea 8.

(gross tea 9)

Raw material tealeaves is implemented to knead after 30 minutes, at 80 ℃, be dried 60 minutes and making gross tea 9.

(color and luster evaluation)

The color and luster of gross tea 1～9 is carried out to ocular estimate, take viridian as very good " 5 ", rubescent or blackout, have uneven to be bad " 1 ", to carry out following 5 Phase Evaluations.The results are shown in table 12

5: very good

4: good

3: common

2: slightly bad

1: bad.

(fragrance evaluation)

Use gross tea 1～9, with respect to its 3g, add the hot water 200ml of 100 ℃ to extract for 60 seconds, try out the dissolution fluid evaluation of taste of holding or participate in a prayer service at a temple of going forward side by side.So that flavour, bitter taste balance are good, appropriateness is extracted is very well " 10 ".Take there is the peculiar smell such as old vexed taste or to extract insufficient and thin etc. be bad " 1 ", evaluate with 10 stages.The results are shown in table 12.

(overall merit)

Calculate the total points of color and luster and fragrance, take and as " ◎ ", 9 minutes～11 is divided into " zero ", 6 minutes～8, is divided into " △ ", within 5 minutes, is " * " below above for 12 minutes, carry out overall merit.The results are shown in table 12.

[table 12]

(result)

The color and luster of gross tea 1 and fragrance are good result, confirm as than the better result of gross tea 8.

［ test 8 ］

Change drops into the time till said apparatus is extremely discharged by raw material tealeaves, and how the evaluation of measuring color and luster and fragrance can change.

(gross tea)

In said apparatus, install with every 1m ²for 0.3m ²ratio formed the extrusion board in the hole of diameter 9.5mm, in this device, raw material tealeaves is dropped into input port, make the raw material tealeaves of discharging 80 ℃ dry 60 minutes, and make gross tea.

Now, from feeding device to the time shown in carry out table 13 till discharging, limit is used dry ice to be held in approximately 30 ℃ of limits the temperature of raw material tealeaves to carry out.

Use this gross tea, evaluation and the overall merit of carrying out in the same manner color and luster and fragrance with test 1.The results are shown in table 13.

[table 13]

(result)

Confirm by carrying out in the scope in 5 seconds～30 seconds, thereby color and luster, fragrance are excellent.

［ test 9 ］

Change is steamed the temperature of leaf from raw material tealeaves being dropped into said apparatus to the tea of discharging, how the evaluation of measuring color and luster and fragrance can change.

(gross tea)

In said apparatus, install with every 1m ²for 0.3m ²ratio formed the extrusion board in the hole of diameter 9.5mm, in this device, raw material tealeaves is dropped into input port, make the raw material tealeaves of discharging 80 ℃ dry 60 minutes, and make gross tea.

Now, from feeding device, till discharging, carry out approximately 20 seconds, limit is held in the temperature shown in table 14 by the temperature of raw material tealeaves and carries out.Should illustrate, the adjustment of temperature is undertaken by the input amount of dry ice.

Use this gross tea, evaluation and the overall merit of carrying out in the same manner color and luster and fragrance with test 1.The results are shown in table 14.

[table 14]

(result)

Confirm by the temperature range of raw material tealeaves is carried out at 5～40 ℃, thereby color and luster, fragrance are excellent.

［ test 10 ］

Change the diameter in the hole of the extrusion board of installing in said apparatus, how the evaluation of measuring color and luster and fragrance can change.

(gross tea)

In said apparatus, install with every 1m ²for 0.3m ²ratio formed the extrusion board in the hole of diameter shown in table 15, in this device, raw material tealeaves is dropped into input port, make the raw material tealeaves of discharging 80 ℃ dry 60 minutes, and make gross tea.

Now, from feeding device, till discharging, carry out approximately 20 seconds, limit is held in approximately 30 ℃ of limits by the temperature use dry ice of raw material tealeaves and carries out.

Use this gross tea, evaluation and the overall merit of carrying out in the same manner color and luster and fragrance with test 1.The results are shown in following table 15.

[table 15]

(result)

When the diameter that confirms the hole of extrusion board is 3.2mm～19.0mm, color and luster, fragrance are excellent.

Claims (7)

1. the manufacture method of the tealeaves that compactness is 0.85～0.95, it possesses: tealeaves is contacted with calandria and 1 drying process, limit that carry out the moisture adjustment of tealeaves to tealeaves add flanging knead and from hole, extrude knead forming process and 2 drying processes, wherein, the water content of 1 dry rear tealeaves is 30～70 quality %.

2. the manufacture method of the tealeaves that compactness claimed in claim 1 is 0.85～0.95, is characterized in that, in 1 drying process, when tealeaves is contacted with calandria, pressurizes, and the dry position of the difficulty of tealeaves is crushed.

3. the manufacture method of the tealeaves that the compactness described in claim 1 or 2 is 0.85～0.95, is characterized in that, is used in the jigging conveyer conveying tealeaves of longitudinally giving vibration, and tealeaves is supplied to drying process 1 time.

4. the manufacture method of the tealeaves that the compactness described in claim 1 or 2 is 0.85～0.95, is characterized in that, kneads in forming process, with conveying screw rod force feed tealeaves, from hole, extrudes, and cuts off simultaneously and is shaped.

5. the manufacture method of the tealeaves that the compactness described in claim 1 or 2 is 0.85～0.95, is characterized in that, kneads in forming process, so that the product temperature of tealeaves is 40 ℃ of following modes, carries out cooling.

6. the manufacture method of the tealeaves that the compactness described in claim 1 or 2 is 0.85～0.95, it possesses: by the tealeaves after 1 drying process or, knead tealeaves after forming process together with air-flow in pipe the conveying operation of conveying.

7. the manufacture method of the tealeaves that compactness claimed in claim 6 is 0.85～0.95, it is characterized in that, in aforesaid conveying operation, in the conveying destination that tealeaves is carried together with air-flow, fragrance component is reclaimed, and gained fragrance component is transferred in the storage space or treatment trough of tealeaves, make this fragrance component be attached to tealeaves.

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