JP2008220226A - Method for producing powder tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powder tea which presents a beautiful green color without damaging the health of the human body by restoring the chlorophyl of tea dregs to a beautiful natural green color with metal yeast, which eliminates a yeast odor while greening the tea dregs with the metal yeast, and which prevents a deterioration in the flavors of foods with the added tea powder when the powder tea is added to the various foods. <P>SOLUTION: A method for producing the powder tea from the tea dregs comprises: a discoloration step of discoloring the tea dregs green with a metal ion of the metal yeast containing any one metal of Zn, Cu, Fe, Mg and Al; a deodorization step of removing the yeast odor by oxidizing yeast contained in the tea dregs discolored in the discoloration step; and a grinding step of grinding the tea dregs into a powdery state. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing powder tea using tea leaves.

Currently, a huge amount of tea leaves are generated. Since tea husks are not spoiled by the catechin contained therein, disposal takes time and cost. This is because it is discarded by a method such as incineration. Technology has been developed to pulverize tea leaves into powder tea. (See Patent Document 1)
This publication describes a technique for pulverizing tea shells to make powder tea. This powder tea is used for food additives and the like. For powdered tea, the tea leaves after extraction are dehydrated using a centrifuge, etc., dried by irradiating far-infrared rays with a far-infrared irradiator, or exposed to sunlight and then powdered. Produced. This powder tea contains a large amount of tea leaf active ingredients such as free amino acids and theanine.

  However, since the tea husk turns brown in the process of extracting the decoction, powder tea produced by drying and crushing it cannot be made into a natural beautiful green color unique to green tea. For this reason, it is not possible to color the beautiful natural food of green tea by using powdered tea in a tea shell as a food additive, for example, adding it to noodles such as udon or adding it to foods such as konjac. This disadvantage can be solved by adding a green pigment to powdered tea obtained by pulverizing tea leaves. However, it is difficult to color the green and brown tea leaves that are crushed by adding pigments, and in addition to the addition of unfavorable compounds to the human body, harmful effects on human health occur. . In addition, the color of the tea husk powder that has been discolored with the pigment becomes lighter as it is finely pulverized in accordance with the same principle that the color becomes lighter when the pigment is finely pulverized. For this reason, the more finely pulverized it is, the more pigment amount needs to be added, and the more harmful the health of the human body is.

The present inventor has developed a technique for restoring plant chlorophyll to green with metal yeast without using a pigment. (See Patent Document 2)
Japanese Patent Laid-Open No. 2003-111466 JP 2006-314300 A

  The method of patent document 2 immerses a plant in the yeast liquid formed by adding metal yeast to water. In plants immersed in the yeast solution, the metal ions contained in the yeast solution act on chlorophyll and are restored to green. This method uses food yeast to discolor chlorophyll itself to green, so there is no harmful effect of adding pigments, that is, harmful to human health, and chlorophyll is made natural green. , There is a characteristic that tea can be made into a beautiful natural green color. However, when the tea leaves are made green by this method to produce powder tea, the yeast odor is added together. Powdered tea with a yeast odor can be colored into a beautiful color of green tea when added to food as a food additive, but it also has the detrimental effect of changing the flavor of the food by adding a yeast odor together. The yeast odor is not a preferred scent for all foods, and there are foods that have a unique flavor such as bread, but for example, udon and konjac are not necessarily the optimal flavor for food.

  The present invention has been developed for the purpose of solving this drawback. An important object of the present invention is to restore the chlorophyll of tea husks to a beautiful natural green color with metal yeast, so that the green odor of the tea husks is made green with metal yeast, while maintaining the green color of the tea husks. Another object of the present invention is to provide a powdered tea comprising tea leaves that do not harm the flavor of foods added to various foods.

  The method for producing powdered tea using the tea leaves of the present invention as a raw material includes a discoloration step for changing the color of the tea shell to green with a metal ion of a metal yeast containing any metal of Zn, Cu, Fe, Mg, and Al, and a discoloration step. It comprises a deodorizing step of deodorizing yeast odor by oxidizing yeast contained in the tea shell that has been discolored and a pulverizing step of pulverizing the tea shell into powder.

  In the method for producing powdered tea according to claim 2 of the present invention, in the color changing step, the tea shell is changed to green color by metal ions of a plurality of kinds of metal yeasts containing different metals.

  In the method for producing powdered tea according to claim 3 of the present invention, the tea husk is immersed in ozone water to deodorize in the deodorizing step.

  In the method for producing powder tea according to claim 4 of the present invention, the tea husk is discolored and deodorized in the color changing step and the deodorizing step, and then dried in the pulverizing step and processed into a powder form.

  In the method for producing powdered tea according to claim 5 of the present invention, in the pulverizing step, the tea husk is vacuum-lyophilized and pulverized into a powder.

  Furthermore, in the method for producing powder tea according to claim 6 of the present invention, powder tea obtained by processing into a powder in the pulverization step is processed into a paste.

  The method for producing powder tea according to the present invention restores tea to the natural and natural green color of yeast, so that it can be made beautiful green without harming the health of the human body, and it uses yeast that does not harm the health of the human body. However, it is characterized by the ability to produce powdered tea that can be removed from the yeast odor and added to various foods to make full use of the flavor of the food. In particular, by utilizing the present invention, it is possible to effectively recycle a huge amount of tea leaves that have been discarded as natural green powder tea, so without adding tea leaves to various foods, A feature that can make foods natural green while making flavors alive is realized. This is because the method for producing powder tea of the present invention changes the color of chlorophyll contained in tea husk to green with the metal contained in yeast, and also oxidizes and deodorizes the yeast odor added to change color. This is because powder tea is used. In particular, the method of deodorizing yeast odor by oxidizing tea shells that have been discolored with yeast can deodorize only the yeast odor while maintaining a clean and natural green color without changing the color of chlorophyll that has turned green in the deodorization process. There are features. This is because the deodorizing step of oxidizing and deodorizing the discolored tea husk can deodorize the yeast odor without detaching the yeast metal bound to the chlorophyll in the state of metal ions from the chlorophyll.

  In the method for producing powder tea according to claim 2 of the present invention, in the color changing step, the tea shell is changed to green color by the metal ions of a plurality of kinds of metal yeasts containing different metals, so that the time for making the tea shell green is shortened. Efficiently changes color to green. In particular, the tea husk has a feature that the color tone of the tea husk to be changed to green can be adjusted by variously changing the combination of metal ions.

  Furthermore, in addition to the structure of Claim 1, the manufacturing method of the powder tea described in Claim 3 of this invention deodorizes by immersing a tea-shell in ozone water in a deodorizing process. This method is characterized in that the yeast odor can be quickly deodorized by oxidizing the yeast with ozone contained in the ozone water. In this method, the color of the yeast is changed to green by yeast, and the tea odor is immersed in ozone water for several minutes so that the yeast odor can be deodorized while maintaining a beautiful green color.

  According to a fourth aspect of the present invention, in addition to the structure of the first aspect, the tea leaves are discolored and deodorized in the color changing step and the deodorizing step, and then dried in the pulverizing step to be processed into a powder form. . In this method, since the tea husk is discolored and then pulverized, the tea husk can be efficiently discolored and deodorized in the color changing step and the deodorizing step.

  In addition to the structure of claim 1, the method for producing powdered tea according to claim 5 of the present invention is such that, in the pulverization step, the tea shells are vacuum freeze-dried and pulverized into powder. This method is characterized in that the tea husk can be efficiently made into a fine powder.

  Furthermore, in addition to the structure of claim 1, the method for producing powder tea according to claim 6 of the present invention processes powder tea processed into powder in the pulverization step into paste. Pasty powder tea can be added to various foods without splashing.

  Examples of the present invention will be described in detail below. However, the Example shown below illustrates the manufacturing method of the powder tea for materializing the technical idea of this invention, Comprising: This invention does not specify the manufacturing method of powder tea to the following. Further, this specification does not limit the members shown in the claims to the members of the embodiments.

  The method for producing powder tea according to the present invention uses tea husk as a raw material to process the discarded tea husk into a state where it can be effectively reused. The tea husk contains active ingredients such as free amino acids, theanine, catechin, and fiber. Therefore, powder tea made from tea husks is added to foods and has the effect of further increasing the nutritional value while making the foods a natural beautiful green color. Foods to which powdered tea is added include udon, konjac, tofu, dumplings, confectionery and bread, and other foods.

  In the color change process, the present invention uses metal yeast to change the body color of the tea husk to green. The discoloration process does not change the color by attaching a green colorant to the surface of the tea husk. Powdered tea with a green body color is produced by discoloring the tea shell in the discoloration process and then crushing it in the crushing process.

  The discoloration process restores the chlorophyll contained in the tea husk to green with the metal ions of the metal yeast. In the color changing step, the tea husk is immersed in a yeast solution containing metal yeast, or the yeast solution is sprayed and brought into contact with the yeast solution. The chlorophyll of the tea husk comes into contact with the yeast liquor and is turned green by metal ions contained in the yeast liquor.

  The metal yeast used in the color changing step contains a metal that changes the color of chlorophyll. Metals that are contained in the yeast and change the color of chlorophyll to green are Zn, Cu, Fe, Mg, Se, Al, Mo, Cr, Mn, and the like. Accordingly, the yeast used in the color changing step contains these metals. This type of yeast is produced by culturing in a medium supplemented with metal, inactivating it by enzyme treatment, removing insoluble components after washing, and drying. For example, yeast containing Zn is cultured by adding zinc chloride to the medium, and yeast containing Cu is cultured by adding copper sulfate to the medium. The metal is added to the medium in the form of chloride or sulfide, and the yeast containing the metal is cultured.

  In the color changing step, the tea husk turns green when it comes into contact with the yeast liquid containing yeast. The yeast liquid is preferably heated to a temperature lower than the boiling temperature at 60 to 100 ° C. The yeast liquid is contacted by immersing the tea husk or spraying it onto the tea husk. Moreover, the powder tea added to a foodstuff becomes a yeast liquid with the water added in the manufacture process of a foodstuff, and a tea-shell is mixed and contacted with this yeast liquid. When the tea husk comes into contact with the heated yeast liquor, the chlorophyll quickly turns green. Even if the yeast concentration of the yeast liquor in contact with the tea husk is increased, the time during which chlorophyll can be turned green is shortened. Therefore, in order to make chlorophyll green in a short time, the tea husk is brought into contact with a heated solution having a high yeast concentration. When the chlorophyll of the tea husk is slowly turned green over time, it is brought into contact with a yeast solution with a low yeast concentration that is not heated.

  The yeast concentration of the yeast solution is adjusted to an optimum value in consideration of the metal content of the yeast, the time for making the chlorophyll green, and the temperature of the solution. For example, the amount of yeast added is adjusted so that the temperature of the chlorophyll soaked by heating to 60 [deg.] C. or higher and greening in about 10 minutes becomes a metal concentration of 5 ppm or higher. The lowest metal concentration at which the tea husk can be brought into contact with the heated yeast liquor to make the chlorophyll green is 1 ppm. Therefore, the metal concentration of the yeast liquor is, for example, in the range of 1 ppm to 1000 ppm, preferably 3 ppm to 300 ppm, more preferably 5 to 200 ppm, taking into account the time for changing the color of the tea husk to green and the heating temperature of the solution. The

  Furthermore, metal yeast containing other metals can also be added to the yeast solution. This yeast liquor can make the tea husk greener more effectively with multiple types of metal ions. For example, in addition to the metal yeast containing zinc, this yeast liquid can add the yeast containing copper and the yeast containing iron. As described above, the yeast solution containing a plurality of types of metal ions can shorten the time for making the tea husk green, or, depending on the tea husk, can also have a dark green color. The color of the tea husk varies depending on the tea production area and the differences between the new tea, the second tea, and the third tea. Therefore, in consideration of these points, the yeast solution adjusts the kind of metal ions, the yeast concentration, and the like.

  The green tea husk that has been brought into contact with the yeast solution and then turned green can be immersed in the adjusting solution to adjust the color tone, or the washing can be completed in a short time.

  As the adjustment solution, a solution that reacts with a metal ion to form a complex salt, such as citric acid, can be used. When the green tea husk is immersed in a citric acid solution, the metal ions that are released and attached to the surface of the tea husk react with citric acid and can be separated into complex salts. For this reason, the tea husk can be washed with water in a short time by dipping in a citric acid solution.

  Further, the adjustment liquid may contain a reducing sugar or a reducing agent. When the green tea husk is immersed in a reducing sugar or reducing agent solution, an unnatural color that is artificially colored with a pigment or dye is adjusted. Moreover, discoloration of the tea leaves after the treatment can be prevented. This is because reducing sugars and reducing agents prevent oxidation and reduce discoloration. Furthermore, the method of adjusting the color tone with reducing sugars and reducing agents is to increase the yeast concentration of the yeast liquid, make the green tea husk green in a short time, and then adjust the color tone with the adjustment liquid, thereby producing a natural colored tea husk. It can be processed in a short time.

  As the reducing sugar, glucose, fructose, sorbitol and the like can be used. As the reducing agent, ascorbic acid, erythorbic acid or the like can be used. The adjustment liquid can increase the concentration of the reducing sugar and the reducing agent to make the color to be exposed. The concentration of the reducing sugar and the reducing agent in the adjustment liquid is adjusted to a concentration that makes the tea leaves an ideal color tone. For example, the concentration of the reducing sugar or reducing agent is adjusted to 100 ppm to 5%, preferably 200 ppm to 1%, more preferably 300 ppm to 3000 ppm.

  The tea leaves discolored in the discoloration process deodorize the yeast odor in the deodorization process. In the deodorizing step, the yeast contained in the tea husk is oxidized and deodorized. Yeast can be deodorized by oxidation with ozone, chlorine or hydrogen peroxide. Deodorization with ozone involves immersing tea leaves in ozone water. Ozone water quickly deodorizes the yeast odor. The ozone water in which the tea leaves are immersed contains about 5 to 10 ppm of ozone. However, the ozone water in which the tea leaves are immersed has an ozone concentration of, for example, 1 ppm or more, preferably 3 ppm or more. Ozone water with a low ozone concentration takes longer time to immerse the tea leaves in order to deodorize the yeast odor. The immersion time in ozone water is determined by the ozone concentration. For example, in ozone water with an ozone concentration of 5 ppm, the yeast odor can be deodorized by immersion for 2 to 10 minutes, preferably about 5 minutes. Since the oak water concentration can be lowered by extending the immersion time of the tea husk, ozone water having an ozone concentration of 1 ppm can also be used. Ozone water can increase the ozone concentration and shorten the immersion time. However, ozone water having an ozone concentration that is too high deteriorates the working environment, and the oxidizing power is too strong to alter the tea husk. Therefore, the ozone concentration of ozone water is, for example, lower than 100 ppm, preferably lower than 50 ppm. More preferably, it is made lower than 30 ppm. However, tea can shorten the immersion time of ozone water having a high ozone concentration and prevent alteration by ozone.

  In the deodorizing step, the tea odor can be oxidized with chlorine to deodorize the yeast odor. To deodorize with chlorine, immerse the tea leaves in chlorinated water. Chlorine water is manufactured by dissolving sodium hypochlorite, or by electrolyzing salt water in which sodium chloride is dissolved. In the method using electrolysis, the salt water discharged from the positive electrode side is chlorinated water. The chlorine concentration of the chlorinated water that deodorizes the tea leaves is 20 ppm. Chlorine water in which the tea leaves are immersed has a chlorine concentration of, for example, 10 ppm or more, preferably 15 ppm or more. Chlorine water with a low chlorine concentration takes longer time to immerse the tea shells in order to deodorize the yeast odor. For example, chlorine water with a chlorine concentration of 20 ppm can deodorize yeast odors by immersion for about 5 minutes. Since the immersion time of the tea husk can be lengthened and the chlorine concentration of chlorine water can be lowered, chlorine water having a chlorine concentration of 10 ppm can also be used. Chlorine water can increase the chlorine concentration and shorten the immersion time. However, chlorine water having a too high chlorine concentration deteriorates the working environment, and the oxidizing power is too strong to alter the tea husk, so that the chlorine concentration of chlorine water is, for example, lower than 200 ppm, preferably lower than 100 ppm, More preferably, it is made lower than 50 ppm. However, tea husks can prevent deterioration due to chlorine by shortening the immersion time of chlorine water having a high chlorine concentration.

  Further, in the deodorizing step, the tea can be deodorized by immersing it in hydrogen peroxide water. In hydrogen peroxide, the oxygen of the generating group oxidizes the yeast to deodorize the yeast odor. The hydrogen peroxide concentration for deodorizing tea leaves is 0.03% by weight. The tea leaves are deodorized by being immersed in this hydrogen peroxide solution for 20 minutes. The hydrogen peroxide concentration for deodorizing the tea leaves is set to 0.01 wt% to 1 wt%.

  The tea husk is pulverized into a fine powder in the pulverization process. The tea husk is preferably discolored in the discoloration step, deodorized in the deodorization step, and then processed into a powder in the pulverization step. However, it is also possible to process the tea shell discolored in the color changing step into a powder form in the pulverizing step and deodorize the powdered tea shell in the deodorizing step. The powdered tea husk can be deodorized by spraying in air with a high ozone concentration without being immersed in ozone water.

  In the pulverization step, the tea husk is freeze-dried and pulverized. This method can be pulverized into a fine powder without deteriorating the quality of the tea leaves. The dried tea husk is ground with a stone mill and crushed into a fine powder. However, the tea husk can be crushed and ground with a stone mill without drying. The tea crushed without drying is then dried to form powdered powder tea. However, the powder tea of the present invention is not necessarily specified as a dried powder. This is because powdered tea can be made into a paste and added to food.

Powdered tea is produced using the faded tea shell as a raw material by the following method.
[Discoloration process]
(1) Wash the tea leaves with water.
(2) A yeast solution is prepared.
The yeast solution is produced as follows.
200 mg of water-soluble zinc yeast containing 10% by weight of zinc is added to 1 liter of water to obtain a yeast solution. This yeast liquid contains 20 ppm of zinc. The yeast solution is heated to 90 ° C.
(3) Immerse 150 g of tea leaves in the yeast liquid.
The soaked tea husk begins to change color after about 5 minutes. After soaking for 10-15 minutes, the tea leaves are removed from the yeast liquid.
[Deodorization process]
The discolored tea leaves are immersed in ozone water to deodorize the yeast odor. The ozone concentration of ozone water is 10 ppm. The immersion time in ozone water is 5 minutes. In this step, the yeast contained in the tea husk is oxidized to ozone and the yeast odor is deodorized.

[Crushing process]
(1) The deodorized tea leaves are washed with water and then dried.
The tea husk is preferably dried by vacuum lyophilization. However, it can also be hot-air dried.
(2) The dried tea husk is crushed with a stone mill and pulverized into a powder having an average particle size of 10 μm to 100 μm to obtain powder tea.
The powder tea produced by the above method has a natural green color without yeast odor.

Powdered tea is produced using the faded tea shell as a raw material by the following method.
[Discoloration process]
(1) Wash the tea leaves with water.
(2) A yeast solution is prepared.
The yeast solution is produced as follows.
1000 mg of water-soluble zinc yeast containing 5% by weight of zinc is added to 1 liter of water to obtain a yeast solution. This yeast fluid contains 50 ppm of zinc. The yeast solution is heated to 90 ° C.
(3) Add 150 g of tea leaves to the yeast liquid.
After immersing the tea husk in the yeast liquid for 5 to 10 minutes to change the color of the tea husk to green, the tea husk is taken out from the yeast liquid.
[Deodorization process]
The discolored tea husk is immersed in ozone water to deodorize the yeast odor. The ozone concentration of ozone water is 5 ppm.
[Crushing process]
(1) The tea husk soaked in ozone water is ground together with ozone water into a paste with a stone mill and pulverized.
(2) The powdered tea husk dried and pulverized from ozone water is separated into powder tea.
Powdered tea produced by this method has a natural green color with no yeast odor.

Powdered tea is produced using the faded tea shell as a raw material by the following method.
[Discoloration process]
(1) Wash the tea leaves with water.
(2) A yeast solution is prepared.
The yeast solution is produced as follows.
800 mg of water-soluble zinc yeast containing 5% by weight of zinc is added to 1 liter of water to obtain a yeast solution. This yeast liquid contains 40 ppm of zinc. The yeast solution is heated to 90 ° C.
(3) Mix 150 g of tea leaves with the yeast liquid.
The tea husk is immersed in the yeast solution for 5 to 10 minutes to change the color of the tea husk to green.
[Crushing process]
(1) The tea husk soaked in the yeast solution is ground together with the yeast solution into a paste with a stone mill and pulverized. In this step, the tea husk is pulverized to a size having an average particle size of 10 μm to 100 μm.
[Deodorization process]
By spray drying, the yeast liquid containing the crushed tea leaves is sprayed in the form of mist from the nozzle into the air containing ozone to deodorize and dry.
Through the above steps, natural green powder tea without yeast odor is produced.

  In the discoloration step, tea powder powder tea is produced in the same manner as in Example 1 except that the amount of water-soluble zinc yeast containing 5% by weight of zinc is changed from 400 mg to 20 mg. This yeast liquid contains 1 ppm of zinc. The powder tea produced by this method has no yeast odor, and natural light green powder tea can be obtained.

  In the color changing step, the powder used in the tea shells is the same as in Example 1, except that the yeast used is changed from a water-soluble zinc yeast containing 5% by weight of zinc to a zinc-containing baker's yeast containing 5% by weight of zinc. Manufacturing. This yeast liquid also contains 20 ppm of zinc. Powdered tea produced by this method has a natural green color with no yeast odor.

  Instead of adding water-soluble zinc yeast containing 5% by weight of zinc in the color changing step, water-soluble copper yeast containing 1% by weight of copper is used, and 1000 mg of this water-soluble copper yeast is added to 1 liter. A green powder tea is produced using tea leaves as a raw material in the same manner as in Example 1 except that the yeast solution is prepared by adding to water. This yeast liquid contains 10 ppm of copper. Powdered tea produced by this method has a natural green color with no yeast odor.

  Instead of adding water-soluble zinc yeast containing 5% by weight of zinc in the color changing step, water-soluble copper yeast containing 1% by weight of copper is used, and 500 mg of this water-soluble copper yeast is added to 1 liter of water. A green powder tea made from tea leaves is produced in the same manner as in Example 2 except that the yeast solution is prepared by adding to water. This yeast liquid contains 5 ppm of copper. Powdered tea produced by this method has a natural green color with no yeast odor.

  Instead of adding water-soluble zinc yeast containing 5% by weight of zinc in the color changing step, water-soluble copper yeast containing 1% by weight of copper was used, and 1500 mg of this water-soluble copper yeast was added to 1 liter. A green powder tea made from tea leaves is produced in the same manner as in Example 3 except that the yeast solution is prepared by adding to water. This yeast liquid contains 15 ppm of copper. Powdered tea produced by this method has a natural green color with no yeast odor.

  In the color changing step, 400 mg of water-soluble zinc yeast containing 5% by weight of zinc and 1000 mg of water-soluble copper yeast containing 1% by weight of copper are added to 1 liter of water to prepare a yeast solution, Powdered tea is produced as in Example 1. This yeast liquor contains 20 ppm zinc and 10 ppm copper. This powder tea has no yeast odor, and has a natural beautiful dark green color unique to tea leaves.

  In the discoloration step, 200 mg of water-soluble zinc yeast containing 5% by weight of zinc and 500 mg of water-soluble copper yeast containing 1% by weight of copper are added to 1 liter of water to prepare a yeast solution, Powdered tea is produced as in Example 2. This yeast solution contains 10 ppm zinc and 5 ppm copper. This powder tea has no yeast odor and has a natural beautiful green color unique to the leaves of tea.

  In the color changing step, 100 mg of water-soluble zinc yeast containing 5% by weight of zinc and 100 mg of water-soluble copper yeast containing 1% by weight of copper are added to 1 liter of water to prepare a yeast solution, Powdered tea is produced as in Example 3. This yeast fluid contains 5 ppm zinc and 1 ppm copper. This powder tea has no yeast odor and has a beautiful natural pale green color unique to tea leaves.

  In the deodorizing step, powder tea is produced in the same manner as in Example 1 except that the tea husk is immersed in hydrogen peroxide water. This powder tea also has a beautiful natural green color unique to the leaves of the raw tea without yeast odor.

  In the deodorization step, powder tea is produced in the same manner as in Example 2 except that the tea husk is immersed in hydrogen peroxide water. This powder tea also has a beautiful natural green color unique to the leaves of the raw tea without yeast odor.

  In the above examples, yeast containing Zn or yeast containing Cu was used as the yeast to be added to the yeast solution, but the present invention can be used instead of or in addition to these yeasts. , Yeast containing Fe, yeast containing Mg, yeast containing Al, yeast containing Se, yeast containing Mo, yeast containing Cr, yeast containing Mn, Powdered tea can be produced from tea leaves.

  The powdered tea of the present invention is added to udon, konjac, tofu, dumplings, confectionery, bread, and other foods, making these foods natural green and adding nutritional value contained in the raw tea shells to a healthy Can be processed into excellent food.

Claims (6)

  Discoloration process of changing the color of tea husk to green with metal ions of metal yeast containing any metal of Zn, Cu, Fe, Mg and Al, and yeast by oxidizing yeast contained in tea husk changed in color by the discoloration process A method for producing powder tea using tea husk as a raw material comprising a deodorizing step for deodorizing odor and a pulverizing step for crushing tea husk into powder. It is a manufacturing method of the powder tea described in Claim 1,
A method for producing powder tea, characterized in that, in the color changing step, the tea shell is changed to green color with metal ions of a plurality of kinds of metal yeasts containing different metals. It is a manufacturing method of the powder tea described in Claim 1,
A method for producing powdered tea, characterized in that the deodorizing step comprises immersing the tea shells in ozone water for deodorization. It is a manufacturing method of the powder tea described in Claim 1,
A method for producing powder tea, characterized in that the tea shell is discolored and deodorized in a discoloration step and a deodorization step, and then dried in a pulverization step and processed into a powder form. It is a manufacturing method of the powder tea described in Claim 1,
A method for producing powder tea, characterized in that, in the pulverization step, the tea husk is vacuum freeze-dried and pulverized into a powder form. It is a manufacturing method of the powder tea described in Claim 1,
A method for producing powder tea, characterized in that powder tea obtained by processing into a powder form in a pulverization step is processed into a paste form.