JP2006204149A - Method for producing food raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing food raw materials to effectively utilize tea dregs by processing the dregs in the form of a food raw material, efficiently separate the insoluble dietary fiber of the tea leaves, and add the dietary fiber to a food to suppress the absorption of lipid in the food, improve the action of the stomach and intestines and achieve the improvement of life-style related diseases and dietary effect. <P>SOLUTION: The method for producing food raw materials is composed of an extraction step to extract tea leaf components such as catechin and theanine, a drying step to dry the residual tea leaves subjected to the extraction step to a water content of ≤7%, and a processing step to crush the dried tea dregs in the form of a powdery food raw material rich in insoluble dietary fibers. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention mainly relates to a method for producing a food material for producing a powdery food material containing a large amount of insoluble dietary fiber from residual tea leaves generated during the production of tea.

Conventionally, residual tea leaves generated during the production of tea have been passed to waste companies as food waste and have been disposed of in landfills or incinerated. For this reason, there was a drawback that disposal costs were incurred and the cost was high.
Recently, organic farming has been adopted as a crop production method for farmers, and residual tea leaves have been used as compost raw materials and livestock feed. At present, sufficient residual tea leaves are not effectively used.
nothing special

  In view of the conventional drawbacks as described above, the present invention aims at effective utilization by processing residual tea leaves into food raw materials, efficiently removing insoluble dietary fibers contained in tea leaves, and adding them to foods. An object of the present invention is to provide a method for producing a food material that suppresses the absorption of lipids in food, improves the function of the stomach and intestines, improves lifestyle-related diseases, and provides a diet effect.

The above and other objects and novel features of the present invention will become more fully apparent when the following description is read in conjunction with the accompanying drawings.
However, the drawings are for explanation only and do not limit the technical scope of the present invention.

  In order to achieve the above object, the present invention extracts an extraction process for extracting components such as catechin and theanine contained in tea leaves, and dries the residual tea leaves after the extraction process so that the water content is 7% or less. The method for producing a food material comprises a drying step and a processing step of crushing the residual tea leaves dried in this drying step to process it into a powdery food material containing a large amount of insoluble dietary fiber.

  The present invention is an extraction process for extracting components such as catechin and theanine contained in tea leaves, and a fermentation treatment in which useful microorganism culture solutions such as yeast and lactic acid bacteria are added to the residual tea leaves that have been subjected to this extraction process for fermentation. A pulverization step in which a predetermined amount of water is added and pulverized after passing through the fermentation treatment step, and a powdery food material containing a large amount of water-soluble dietary fiber and insoluble dietary fiber after the pulverization step The method for producing a food material is composed of a separation process step for separating the food material.

  As is clear from the above description, the present invention has the following effects.

(1) An extraction process for extracting components such as catechin and theanine contained in tea leaves, a drying process for drying the residual tea leaves after this extraction process so that the water content is 7% or less, and this drying process The dried residual tea leaves are crushed and processed into a powdery food material containing a large amount of insoluble dietary fiber, so when using the residual tea leaves that produced tea, it is dried and crushed into insoluble dietary fiber It can be processed into a powdery food raw material containing a large amount of, easy to manufacture, and can be manufactured at low cost.

(2) Since the residual tea leaves extracted from components such as catechin and theanine contained in tea leaves according to the above (1) are used, the amount of components such as catechin and theanine is very small. However, it can be used without adversely affecting the taste of the food.

(3) The above-mentioned (1) makes a powdery food material containing a large amount of insoluble dietary fiber. By using it in addition to food, the absorption of food lipid is suppressed, and the function of the stomach and intestines is improved. In addition, improvement of lifestyle-related diseases and a diet effect can be obtained.

(4) Claims 2 and 3 also have the same effects as in (1) to (3) above, and are powders containing a large amount of insoluble dietary fiber containing umami components in the useful microorganism culture solution used in the fermentation treatment step. And a liquid food material containing an umami component and water-soluble dietary fiber.

  Hereinafter, the present invention will be described in detail from the best mode for carrying out the present invention shown in the drawings.

  In the best mode for carrying out the present invention shown in FIGS. 1 to 5, 1 is a powdery food raw material 2 containing a large amount of the insoluble dietary fiber of the present invention, an umami component, and water-soluble dietary fiber. This is a method for producing a food raw material 3 for producing a liquid food raw material 3, which is a method for extracting ingredients such as catechin and theanine contained in tea leaves 4 processed into green tea, black tea and oolong tea. Step 5 and fermentation treatment step 8 in which useful microorganism culture solution 7 such as yeast or lactic acid bacteria is added to fermented residual tea leaf 6 that has undergone this extraction step 5 and fermented, and residual tea leaf 6A that has undergone this fermentation treatment step 8 A pulverizing step 10 for adding a predetermined amount of water 9 to pulverize, a liquid food material 3 containing 6 to 7 grams of water-soluble dietary fiber and umami components in 100 gram of residual tea leaves after the pulverizing step 10, and residual tea leaves 100 37 ~ in gram It is composed of 5 grams of insoluble dietary fiber and fractionation step 11 of separating into a powdery food material 2 containing a large amount.

  As shown in FIG. 2, it is economical and efficient to perform the extraction step 5 in the production of green tea, black tea, oolong tea, etc., but not limited to this, components such as catechin and theanine are directly extracted from fresh tea. You may use what you did.

  As shown in FIG. 3, the fermentation treatment step 8 puts, for example, 2 tons of residual tea leaves 6 in a tank 12, adds 500 liters of useful microorganism culture solution 7 and stirs, and then stirs about once every two days. And the fermentation process is completed in a state where moisture has been removed from the surface.

  In the pulverizing step 10, as shown in FIG. 4, the fermented tea leaves 6A are put into a mixer 13 together with water 9, and pulverized to a size of several millimeters to several hundreds of microns.

  As shown in FIG. 5, the fractionation process step 11 is a liquid food material containing water-soluble dietary fiber to which an umami component is added by applying the product pulverized in the pulverization step 10 to a separator 14 such as a centrifuge. 3 and the powdery material 2A containing a large amount of insoluble dietary fiber, the powdery material 2A is dried by a dryer 15 and processed into a dry powdery food material 2.

The liquid food material 3 containing umami ingredients and water-soluble dietary fiber produced by such a method can be used in place of water during food processing using water, or in addition to beverages. Eating or drinking can promote the excretion of bile acids by the action of useful microorganisms such as yeast and lactic acid bacteria and water-soluble dietary fiber, and can also suppress blood cholesterol elevation.
In addition, the powdery food raw material 2 is used in a fried food such as coromo, egg dishes, confectionery, bread, pizza, noodles, dairy products, miso and dressing. Effects such as promoting the movement of gastrointestinal contents (dissolving constipation), inhibiting lipid absorption in the intestine (dissolving obesity), and preventing lifestyle-related diseases.
[Different forms for carrying out the invention]

  Next, different modes for carrying out the present invention shown in FIGS. 6 to 10 will be described. In the description of these different modes for carrying out the present invention, the same components as those in the best mode for carrying out the present invention are designated by the same reference numerals and redundant description is omitted. To do.

  The second embodiment for carrying out the present invention shown in FIG. 6 and FIG. 7 is mainly different from the best first embodiment for carrying out the present invention in that the fermentation treatment process 8 is performed. In the method 1A for producing such a food material, a pulverization step 10A for pulverizing the residual tea leaf 6A is performed and processed into a food material 16 containing useful microorganisms such as yeast and lactic acid bacteria, water-soluble dietary fiber, and insoluble dietary fiber. The manufactured food material 16 can be used mainly for dairy products and seasonings.

  The third embodiment for carrying out the present invention shown in FIGS. 8 to 10 is mainly different from the best first embodiment for carrying out the present invention in that the water content of the residual tea leaves 6 after the extraction step 5 is different. The drying step 17 is performed by using the dryer 15 so that the amount becomes 7% or less. After that, the dried residual tea leaves 6B are pulverized to form a powdery food material 2 containing a large amount of insoluble dietary fiber. The powdery food raw material 2 manufactured by such a food raw material manufacturing method 1B is the same as that in the first embodiment for carrying out the present invention in that the processing step 18 for processing is performed. An effect is obtained.

  The present invention is used in the industry for producing a powdery food material containing a large amount of insoluble dietary fiber.

FIG. 3 is a process diagram of the best first embodiment for carrying out the present invention. Explanatory drawing of the extraction process of the best 1st form for implementing this invention. Explanatory drawing of the fermentation processing process of the best 1st form for implementing this invention. Explanatory drawing of the grinding | pulverization process of the best 1st form for implementing this invention. Explanatory drawing of the classification processing process of the best 1st form for implementing this invention. Process drawing of the 2nd form for implementing this invention. Explanatory drawing of the grinding | pulverization process of the 2nd form for implementing this invention. Process drawing of the 3rd form for implementing this invention. Explanatory drawing of the drying process of the 3rd form for implementing this invention. Explanatory drawing of the manufacturing process of the 3rd form for implementing this invention.

Explanation of symbols

1, 1A, 1B: food raw material manufacturing method,
2: powdered food ingredients, 3: liquid food ingredients,
4: tea leaves, 5: extraction process,
6, 6A, 6B: residual tea leaves, 7: useful microorganism culture solution,
8: fermentation treatment process, 9: water,
10, 10A: pulverization step, 11: fractionation treatment step,
12: Tank, 13: Mixer,
14: Separator 15: Dryer
16: Food raw material, 17: Drying process,
18: Processing step.

Claims (3)

An extraction step for extracting components such as catechin and theanine contained in tea leaves, a drying step for drying the residual tea leaves after the extraction step so that the water content is 7% or less, and drying in this drying step And a processing step of pulverizing the residual tea leaves to process into a powdery food material containing a large amount of insoluble dietary fiber. An extraction process for extracting components such as catechin and theanine contained in tea leaves, a fermentation treatment process in which useful microorganism culture solutions such as yeast and lactic acid bacteria are added to the residual tea leaves that have undergone this extraction process and fermented, and After passing through this fermentation treatment step, a pulverization step in which a predetermined amount of water is added and pulverized, and after this pulverization step, a liquid containing water-soluble dietary fiber and a powdery food material containing a large amount of insoluble dietary fiber are separated. A method for producing a food material, comprising a fractionation process. An extraction process for extracting components such as catechin and theanine contained in tea leaves, and a fermentation treatment process for adding useful microorganism culture solutions such as yeast and lactic acid bacteria to the residual tea leaves that have undergone this extraction process and fermenting them, A method for producing a food raw material, comprising: a pulverizing step after the fermentation treatment step, and pulverizing and processing into a food raw material containing useful microorganisms such as yeast and lactic acid bacteria, water-soluble dietary fiber, and insoluble dietary fiber.

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