JP2005287312A - Method for manufacturing tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing tea enabling reduction of time for manufacturing tea. <P>SOLUTION: The method for manufacturing tea comprises charging fresh tea leaves 17 into a hermetically sealed roasting pot 3, heating the tea leaves at a temperature and pressure exceeding normal temperature and normal pressure while rotating and stirring the tea leaves, and pressurizing the heated tea leaves to deactivate oxidative enzymes in the tea leaves 17 and soften them followed by opening the roasting pot 3 to take out the tea leaves 17. In the method, the tea leaves 17 are taken out from the roasting pot 3 to be dried through a process of expanding and fragmentizing the softened tea leaves 17 by instantaneously releasing the inner pressure in the roasting pot 3. The inner pressure in the roasting pot 3 is released in a short time (within 1 sec), and the inside of the roasting pot 3 is pressurized within 1-12 kgf/cm<SP>2</SP>or 0.1-1.2 Mpa (gage pressure). The roasting pot 3 is heated from outside so as to have the outside temperature of the pot at 80-300 °C when heated. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing tea.

Conventionally, a widely known tea manufacturing method is a method in which oxidase inactivation (killing) of fresh tea leaves is performed by steaming and then crushed and dried while adsorbing tea juice to a tea shell (see Patent Document 1).
On the other hand, an apparatus shown in Patent Document 2 is known as a method for producing kettle roasted tea that is excellent in terms of aroma components, catechin elution amount, physiological activity, and the like by automatically operating a tea making apparatus.

In this method, raw tea leaves are put into a rotary fried kettle, heated in advance and discharged after being burned, then sealed, heated and pressurized for about 2 minutes and 40 seconds, then fried and steamed, and then the required opening time is 3 seconds. In this method, the pressure in the kettle is released in a relatively short time, and the leaves are shaken under low-temperature heating, and the tea is made through the fire extinguishing (heating completed) and discharging processes.
Japanese Patent Publication No.62-15168 JP 2001-86932 A

  The invention of Patent Document 1 requires many work steps such as steaming, cooling, and drying over several steps, and is not particularly excellent in tea quality, aroma components, or other contained components.

  Moreover, although the invention of the above-mentioned patent document 2 is considered to have improved quality in terms of elution of tea aroma components and catechins, improvement of physiological activity and the like because it is roasted and steamed under high temperature and pressure, In the closed heating, the saturation point of the vapor is increased to increase the amount of the vapor so that the oxidase is deactivated more completely ([0036] lines 18 to 23). It makes the tissue brittle and increases the amount of catechins eluted (see [0015]).

  However, in the above method, the processing time for heating and pressurization becomes longer, and in addition to the hermetic heating, processes such as ghosting discharge, cooling, and leaf swinging operations are required, so the entire processing process is complicated and the processing time is inefficient. There are problems such as.

  In the tea making method of the present invention for solving the above-mentioned problems, firstly, fresh tea leaves 17 are accommodated in the closed fryer 3 and heated or pressurized at a temperature and pressure exceeding normal temperature and normal pressure while rotating or stirring. In the method in which the oxidase is deactivated and softened, the stirrer 3 is opened and the tea leaves 17 are taken out and processed, and the internal pressure of the stirrer 3 is instantaneously released to soften the tea leaves. It is characterized in that it is taken out from the fryer 3 through a step of expanding or crushing 17 and dried.

  Second, the internal pressure of the frying pot 3 is released in a short time within 1 second.

Third, the inside of the frying pot 3 is pressurized in a range of 1 to 12 kgf / cm ² or 0.1 to 1.2 Mpa (gauge pressure).

  Fourth, the frying pot 3 is heated from the outside, and the outside temperature at the time of heating is set to 80 ° C to 300 ° C.

  Fifth, the internal pressure when the frying pot 3 is opened from the sealed state is set to 0.3 Mpa or more, and the tea leaves 17 are taken out in an explosive crushing state without retaining the original shape by opening.

  Sixth, the internal pressure when the frying pot 3 is opened from the sealed state is set to 0.1 MPa or less, and the tea leaves 17 are taken out in an expanded state while retaining the original shape by the opening.

Seventh, the internal pressure when releasing the frying pot 3 from the sealed state is more than 0.1 Mpa and less than 0.3 Mpa, and the tea leaves 17 are peeled off or removed in an inflated crushing state with delamination. Yes.

According to the tea production method of the present invention configured as described above, the following effects can be obtained.
1. Compared to conventional tea making methods, the number of processes is small and the construction method is simple.
2. Complex machines and large lines are no longer required, reducing equipment costs.
3. Since the pressure is released instantaneously from the high temperature / high pressure state heated / pressurized at the specified temperature / pressure, the weakened leaf cells are instantly expanded or crushed, and the catechin and other internal effective components are eluted. -Extraction is performed quickly, and tea with high utility in terms of aroma, color, taste, and physiological activity can be obtained.
4). Various teas with different qualities can be obtained by arbitrarily selecting the temperature, pressure, time, etc. during heating and pressurization.

  Hereinafter, embodiments of the present invention shown in the drawings will be described in detail. FIG. 1 and FIG. 2 are explanatory views of a heating / pressurizing type frying pot 1 and a tea leaf collecting tool 2 used in the method of the present invention, and processing steps using them. Using a well-known cereal expander called a confectionery machine and elastic mesh fabric on a part of the upper surface, fabrics with breathability are stretched on the other parts to provide overall breathability and elasticity A leaned bowl-shaped recovery tool was used.

  As shown in FIG. 1, a frying pot 1 (manufactured by Tachibana Kiko Co., Ltd., Yoshimura-type cereal expander) is provided in a drum-shaped pot body 3 that is driven to rotate around a horizontal axis, and a lower part of the pot body 3. The heater (gas burner) 4 and the cover 6 that covers the outer periphery of the heater 4 through the heating space are formed. A sealing lid 8 is provided at an opening 7 at one end of the main body 3 so as to be opened and closed by a clamp arm 9 and a detachable clamper 11, and a pressure gauge 12 is projected from the other end. A temperature sensor 13 is attached to the outer peripheral side of the pot body 3, and the temperature sensor 13 and the heater 4 are connected to a temperature controller 14 (see FIGS. 2A and 2C). The collection tool (spear) 2 is arranged with the opening end facing the opening side of the frying pot 1.

  Next, a tea making method using the above apparatus will be described with reference to FIG. As shown in FIG. 1A, the frying pot 1 is preheated to the outside temperature (about 140 ° C.) at the start of processing by the heater 4 while rotating. When the preheating is completed, as shown in FIG. 4B, a predetermined amount (0.2 kg in this example) of raw tea leaves 17 is introduced from the opening of the pot body 3 using a funnel-shaped hopper 16. In the state of C), the main body 3 is sealed and heated and pressurized while rotating.

  The condition range of the heating / pressurizing treatment at this time is as follows. Below the temperature, pressure and processing time below, the target processing result is often insufficient, and conversely the temperature, pressure and time above the following conditions are not always necessary for the processing purpose, and there is a burning odor, burning odor Etc., and there is a high possibility of adverse effects such as a decrease in yield.

(1) Kettle outside heating temperature 80 ℃ ~ 300 ℃
(Note: Because it was difficult to install a thermometer (sensor) inside the kettle in a sealed state, the temperature outside the kettle was used, but the temperature inside the kettle is estimated to be close to this.)
(2) Pressure in the pot 1 kgf / cm ^{2 to} 12 kgf / cm ² or 0.1 Mpa to 1.2 Mpa
(Note: The difference in pressure unit depends on the pressure gauge used.)
(3) Heating / pressurizing time 40-80 sec

  After the above heating / pressurizing process (sealing kettle = killing), the lid 8 is released by releasing the clamp (as in the case of opening the cereal expander) as shown in FIG. 2 (D). Cover (release pressure). As a result of this operation, the tea leaves 17 that have been softened under high temperature and pressure are expanded or crushed by momentary pressure release, and some or most of the cells in the leaves are expanded or crushed, and some are released to the outside together with the expanded air inside. The

  At this time, the tea leaves 17 discharged to the outside are received and collected by the collecting tool 2 shown in FIG. 1, and the tea leaves 17 remaining in the pot are quickly taken out by the taking-out tool 18 as shown in FIG. Collected.

  The tea leaves taken out and collected are subjected to a cracking process according to necessity (the state of the tea leaves, etc.), and then dried or a grinding process is completed according to the properties of the tea to be manufactured, thereby completing the tea production. The tea leaves after heating and pressurizing are in the expanded, crushed, and crushed state as described below, so no squeezing is required.

The processing state of the tea leaves 17 when the pressure is released varies depending on the heating temperature, internal pressure, processing time, and the like.
For example, when the internal pressure when opening the frying pot 3 from the sealed state is set to about 0.3 MPa or more and opened, most of the tea leaves 17 are in an explosive crushing (explosive) state that does not retain the original shape. On the other hand, when the internal pressure is set to 0.1 MPa or less and the tea leaves are opened, most of the tea leaves are in an inflated state with a substantially original shape. Furthermore, when the internal pressure exceeds 0.1 Mpa and is released as less than 0.3 Mpa, most of the tea leaf 17 epidermis is exfoliated or delaminated, resulting in an expanded crushing (expanded) state.

  As described above, it is possible to select the desired tea quality within a certain range mainly by adjusting the set value of the pot pressure during the pot roasting process, and also adjusting the processing temperature and processing time as necessary. .

  In the above heating / pressurization state, the product from the crushed state to the crushed state and the original state is a roasted wind, roasted wind, roasted wind, roasted steamed wind, and steamed wind product, and ordinary sencha manufactured with the same material. It was confirmed that the bitter and astringent taste was moderate compared with. Furthermore, as shown in the Example mentioned later, the content of the total nitrogen, tannin, caffeine, and crude fiber in tea products is substantially equivalent compared with the normal sencha tea manufactured with the same material.

The total amino acid content in the tea product, compared with ordinary green tea prepared in the same material, it is increased by about 20% when produced in 2 kgf / cm ² beauty 3 kgf / cm ² pressure condition and about 30% . In contrast, catechins content in tea products, compared with ordinary green tea prepared in the same ^{material, 2kgf / cm 2 ~4kgf / cm} 2 in about 10% less, 5 kgf / cm ² in about 20% reduction At 6 kgf / cm ² , it is reduced by about 30%.

Next, specific examples in the case of making tea by the above method will be described. In addition, the following Example is a test result performed in Shimane Agricultural Experiment Station from 2002 to 2003, and the following apparatus was used except the heating and pressurizing type frying pot and the recovery apparatus described above.
(1) Rotary dryer that aims at drying while solving: Tea-making dryer (Yokoyama Seisakusho Co., Ltd.)
(2) Shelf-type air dryer that dries in a stationary state: Yagi-type air dryer (manufactured by Kawasaki Iron Works Co., Ltd.)
(3) Crusher: Ceramic ball mill (Miyamura Iron Works Co., Ltd.)

<Examination and explanation of test results>
Hereinafter, Table 1 to Table 8 showing the test results will be sequentially described.
(1) When manufactured in the range of the pressurization target in the range of 2 to 6 kgf / cm 2, the time required for the heating and pressurizing treatment was 43 to 75 seconds, and increased as the pressure increased. When the pressure inside the kettle was high, it became an instantaneous explosive crushing or explosive crushing (explosive) state, and when the pressure inside the kettle was lower than that at the time of explosive crushing, it became a sudden explosive crushing (expanded) state. As the pressure increased, a product in an expanded state was obtained from the expanded state (Table 1).

(2) In the range of the pressurization target in the range of 0.1 to 0.4 Mpa, the treatment time increased from 41 to 79 seconds with the increase of pressurization, and a product in an almost crushed state or an exploded state was obtained from the original state. (Table 2). Moreover, the temperature outside the pot at the time of processing was 139 to 162 ° C., and it became higher as the pressurization increased (Table 2).

(3) Weight yield at the end of heating and pressurizing treatment is 92 to 63% (Table 2), weight yield after drying is 24 to 17% (Table 1), and 27 to 19% (Table 2). Declined.

(4) In the sensory examination of the prototype, in the case of products using the new simplified tea manufacturing method, as the heating and pressurization increased, steamed, stir-fried, stir-fried, roasted and even roasted products were confirmed ( Table 1, Table 2).
Increased heating and pressurization increases the shape of crushing and baby-bumping, increasing the dark brown color in Irozawa, shifting the odor from blue, fire, and kelp to burning, burning, and burning yellow In addition, the redness became stronger and the sense of concentration also increased, and in the case of nourishment, the taste shifted from blue odor, fire-filled, and roasted to simmered, roasted, and burnt (Tables 1 and 2).
In the case of products made using the standard sencha tea method in the trial production using “Okumidori” No. 2 tea buds in Table 1, the sencha quality is basically sencha-like. In particular, light blue is transparent in each section of the new simplified tea method. In contrast, there was turbidity, and there was a bitter and astringent taste. On the other hand, many of the products from the new simple tea making methods alleviated the bitter and astringent taste and were easy to drink.

(5) The tea-drying fire-fired machine did not perform skillful drying and was likely to be roasted.

(6) In the shelf-type air permeable dryer, when the exhaust temperature target was set to 58 to 80 ° C., the drying time was about 3 to 1 hour, and became shorter as the temperature was higher (Table 3). In addition, the higher the exhaust temperature, the more the dryness and tightness of the nodule increases in the shape, the degree of yellow, reddish brown, and black increases in color, the yellowish / redness increases in light blue, and the incense incense The degree of roasting wind increased, and the taste of fire and roasting increased even with nourishment and shifted from steamed to roasted and roasted (Table 3).

(7) Chemical component content of products using “Okumidori” No. 2 tea buds is as shown in Tables 4 to 6, comparing ² to 6 kgf / cm ² of the Sencha standard tea making method and the new simple tea making method. did.
a. There was no significant difference in total nitrogen, tannin, caffeine, and crude fiber.
b. In total amino acids, 3kgf / cm ² wards and 2kgf / cm ² wards was slightly large.
c. Vitamin C was halved at ² kgf / cm2 compared to the standard Sencha tea making area, but it was 200 mg% of general pot roasted tea (Science and Technology Agency Resource Research Committee, 4th edition Japanese Food Composition Table, 1982) level. Although it gradually decreased in each area of heating and pressurization, it was close to the level of 110mg% (Science and Technology Agency Resource Research Committee, Four Revised Japanese Food Composition Table, 1982).
d. In the case of catechin, looking at the 2~6kgf / cm ² each ward compared to Sencha standard tea method District,
-EGCg gradually decreased in each section of heating and pressurization increase. In the total values of -EGC, -ECg, and catechin, each of 2 kgf to 4 kgf decreased about 10%, 5 kgf decreased about 20%, and 6 kgf decreased about 30% compared to Sencha.
Further, in -EC, both 2 kgf and 3 kgf sections were halved compared to Sencha.
Furthermore, in C, the 2kgf ward decreased by 15% compared to the Sencha ward, but gradually increased from 3kgf ward to 6kgf ward in each of the heated and pressurized areas, and increased by about 45% in the 6kgf ward. It was.
e. When comparing the antioxidant properties with DPPH radical scavenging activity, each of the new simple tea production groups accounted for about 40% of the Sencha standard tea production method (Table 6).

(8) This new simple tea making method requires tea making by replacing the conventional brewing process such as rough kneading, twisting, curling, and brewing with an internal crushing process such as blasting or expansion. Time was significantly shortened (4-5 hours ⇒ 1-2 hours). In addition, a large number of expensive machinery as in the past is no longer necessary, and advanced tea making techniques that require skill as in the past are no longer necessary, making tea production relatively simple.

(9) In the case of pressure conditions exceeding ² kgf / cm ² and 0.2 Mpa, the recovery rate immediately after instantaneous opening gradually decreased with increasing pressure. When the pressure was strong, it was thought that the recovery rate decreased due to scattering or agglomeration and adhering to the collection bag at the time of instantaneous release. It is necessary to study improvement measures aimed at recovering the entire amount under a pressurized condition of about 0.27 MPa or more. In addition, in the case of 0.25Mpa, the external appearance was almost similar to the case of 0.2Mpa. At 0.27 Mpa, it is in a crushed-explosive state and is lightly crushed compared to 0.3 Mpa. The color is also greener than 0.3 Mpa, and the fragrance and taste are also 0.2 Mpa to 0.3 Mpa. It was between.

<Consideration of the possibility of developing new products using crude tea by the method of the present invention>
(1) Tasting survey as a new flavored tea and marketability examination According to the tasting survey, 98% of chilled tea is good and safe, 59% is good for taste, and 53% is safe for fragrance. there were. In the case of hot tea, 92-95% was good and safe, the taste was 53%, and the fragrance was 56% (Tables 7 and 8).
In the tasting evaluation by tea dealers, it was found that commercialization was possible for PET bottles and tea bags.

(2) Trial manufacture of new product a. New flavored tea Almost the current state of crude tea may be used, but at the commercialization stage, it can be shredded and powdered, taking into consideration the appearance, ease of placement, and product uniformity.
b. PET bottles The extraction raw material for PET bottles may be the current crude tea state, but it is also possible to use crushed and powdered products in consideration of uniformity and extraction efficiency.
c. Tea bags can be used in the form of strips and powders in consideration of leaching efficiency and product uniformity.
d. Functional component extraction material The current rough brown state may be used, but it can be fragmented and powdered from the extraction efficiency. If the extraction operation is performed immediately after the expansion / explosion treatment or after refrigerated storage, the drying process is not necessary, and the tea production operation is extremely simplified for a short time.
e. Eating tea It can be used as so-called “eating tea” after being powdered.

  The tea production method of the present invention can be widely used in the tea industry and the beverage industry using tea.

It is a front perspective view which shows the outline | summary of the apparatus used for the method of this invention. (A)-(F) are the schematic diagrams which show the process of this invention method.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Frying pot 2 Collecting tool 3 Pot body 8 Sealing lid 11 Clamper 12 Pressure gauge 17 Tea leaf

Claims (7)

  Raw tea leaves (17) are stored in a closed fryer (3) and heated or pressurized at a temperature and pressure exceeding normal temperature and normal pressure while rotating or stirring to deactivate and soften the oxidase in tea leaves (17). After that, in the method of opening the frying pot (3) and taking out the tea leaves (17), the softened tea leaves (17) are expanded by instantaneously releasing the internal pressure of the frying pot (3). A method for producing tea which is taken out from the frying kettle (3) through a step of making or crushing and dried.   The method for producing tea according to claim 1, wherein the internal pressure of the frying kettle (3) is released in a short time within 1 second. The method for producing tea according to claim 1 or 2, wherein the inside of the frying kettle (3) is pressurized within a range of 1 to 12 kgf / cm ² or 0.1 to 1.2 MPa (gauge pressure).   The method for producing tea according to claim 1, 2 or 3, wherein the frying kettle (3) is heated from the outside, and the outside temperature at the time of heating is 80C to 300C.   The internal pressure when the fry pot (3) is opened from the sealed state is set to 0.3 MPa or more, and the tea leaves (17) are taken out in an explosive crushing state without retaining the original shape by opening. Production method.   The tea production according to claim 1, 2, 3 or 4, wherein the internal pressure when the frying kettle (3) is opened from the sealed state is 0.1 Mpa or less, and the tea leaves (17) are taken out in an expanded state while retaining the original shape. Method.   The internal pressure when releasing the frying kettle (3) from a sealed state is more than 0.1 Mpa and less than 0.3 Mpa, and the tea leaves (17) are taken out in an explosively crushed state in which the epidermis is peeled or delaminated by opening. Method for producing 2 or 4 tea.

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