JP2009153530A - Method for preparation of green mulberry tea leaf, and dried tea leaf and powdery drink prepared thereby - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a simple method for preparing green mulberry tea without using a troublesome storage means for raw mulberry leaves and a complicate production process for du zhong tea (Euonymus tricocarpus tea) and mulberry tea or using special chemicals. <P>SOLUTION: Green mulberry tea leaves are prepared by using raw mulberry leaf as a raw material and subjecting the material to a roasting process to roast at 300-350°C, a process including drying procedure, and a process including the rolling and drying of the leaf. A powdery drink is prepared by pulverizing the tea leaf. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing mulberry tea leaves, in particular, a method for producing mulberry tea exhibiting a bright green color, and dry tea leaves and powdered beverages produced by the method.

  In recent years, Tochu tea has attracted attention as a health drink, and many proposals have been made for its production method.

  As an invention of a method for producing Tochu tea that is currently in practical use, “Steamed Nakafu leaves are steamed at a temperature of 100 to 110 ° C. for 20 to 120 seconds, then twisted and then sunlit for 4 to 5 days, or using a dryer. There is an invention (refer to Patent Document 1) of Tonaka tea, which is characterized by drying and roasting to a moisture content of 5% while aging.

  The invention of Patent Document 1 states that “Nakasei leaves are steamed under the necessary conditions before twisting, so that the green odor and greenness of fresh leaves are removed, and the leaves are soft and supple to loosen the cells and make it easier to produce components in the subsequent twisting process. Can be made "(paragraph [0008]) and does not produce a green-colored Tochu tea.

  Apart from the above-mentioned invention, a product has been developed in which the entire active ingredient is ingested with powdered Tochu leaves, among which there is a powdered Tochu tea that exhibits a green color, and a method for producing such Tochu tea The invention is also known (see Patent Documents 2 to 5).

  The invention of Patent Document 2 states that “a step of cooling the collected fresh leaves of Tochu Naka in a refrigerator to prevent high-temperature heat due to natural fermentation, and 70 ° C. to 80 ° C. within a short time of 5 to 8 hours after the cooling. A step of instantly washing with hot water, a step of heating the washed fresh leaves one by one with steam or hot water of 95 ° C to 98 ° C for 2 to 3 minutes, and immediately heating the heated bamboo leaf 1 ° C to 4 ° C The process of stopping the fermentation of the enzyme by cooling again with cooling water or cold air, and the dried Nakanaka leaf that has stopped fermentation and degradation of the enzyme immediately dried by hot air or indirect heating at 90 ° C. to 95 ° C. A step of preventing, a step of obtaining green green leaf chuchu tea with a large amount of vitamins A, B, C, E and minerals remaining in the chlorophyll by this operation; Bags of dark tea leaves And a process for pulverizing the green green leaf chuchu tea that has undergone the above-mentioned process with a pulverizer having an impeller. In order to prevent the deterioration of chlorophyll, there has been a problem that a complicated manufacturing process has to be adopted as described above.

  The invention of Patent Document 3 states that “the fresh leaves of Tochu are heat-treated to the extent that the oxidase activity is stopped and the green color of the leaves is not lost and the bitterness is reduced, and the moisture content of the treated leaves becomes 30% or less. The dried leaves are pulverized by friction caused by a difference in the speed of movement after the drying, and the drying process is performed. "The purpose of the heat treatment applied to the fresh leaves of Tochu is to stop the activity of the oxidase present in the leaves. However, if the green color of the leaves is lost, green powder cannot be obtained. Since maintaining the green color is important, and it is necessary to reduce the bitterness, the heating temperature is adjusted to 100 ° C or lower so that these conditions are satisfied. Heat treatment temperature by The relationship between the time and the result of the treatment is as shown in Table 3 of the heat treatment condition table for the foliage in the production method of the foliage of the present invention in Table 3. The heating means includes the above-mentioned steaming, boiled or kettle Use stir-fry or use hot air, far-infrared rays, microwave heating ... "(paragraph [0009]), as described in paragraph [0009], the heating temperature is low and the green color of the Tochu leaf powder is maintained. In order to do so, there was a problem that the subsequent drying conditions and grinding conditions had to be finely adjusted.

  The invention of Patent Document 4 states, “Warm fresh leaves are washed with ion-exchanged water from which heavy metal ions have been removed, and the washed fresh leaves are warmed to 50 to 100 ° C., 3 to 300 g / liter of saline and 3 to 3 After inactivating the oxidase present in the fresh leaves by immersing in at least one solution selected from the group consisting of a mixed solution of ascorbic acid and sodium chloride at a concentration of 300 g / liter, cooling and cooling the water The moisture content of the leaves is adjusted to 0.1 to 15% by circulating air having a relative humidity of 70 or less and a temperature of 10 to 60 ° C., and further containing 0.1 to 115 g / s of ascorbic acid. A method for producing green chuchu tea, comprising pulverizing tea leaves while adding kg. "In order to maintain the green color of chuchu tea, it was necessary to use a special chemical solution.

  The invention of Patent Document 5 states that “the raw leaf cutting step of cutting the collected fresh leaves of Tochu Naka into a strip shape, the raw leaf heat treatment step of heat treating the raw leaves, and the surface moisture / adhesion moisture of the leaves by hot air while stirring the heat treated fresh leaves. A first drying step for removing and drying, a second drying step for crushing the dried dry leaves while applying pressure and kneading to the dried raw leaves, and kneading the dried dried crushed leaves under pressure A kneading and crushing step for crushing the leaves, a third drying step for crushing the leaves by applying pressure and kneading and stirring the dried crushed leaves, and a step for drying the dried crushed leaves with hot air 4. A process for producing Tochu tea, comprising a drying process, a pulverizing process for pulverizing the dried crushed leaves into powder, and a fifth drying process for drying the powdered pulverized dried leaves with hot air. And maintain the green color of Tochucha In order, it was those must be repeated crushing and grinding step and the drying step as described above.

  In addition, an invention of a method for storing and preserving fresh leaves of Tochu to maintain the green color of Tochu is also known (see Patent Documents 6 and 7).

  The invention of Patent Document 6 is characterized in that the fresh leaves of Tochu are put into a dark room that is blocked from sunlight and kept at about 1 ° C. to about 20 ° C., and the fresh leaves of Tochu are stored. In addition, Patent Document 6 states that “The fresh leaves of Tochu are picked from the Tochu tree and transported to the processing plant. At that time, the fresh leaves of Tochu are picked. If you push it completely into the pot or container without any gaps, the heat generated from the self-digesting action of Tochu's fresh leaves further promotes the self-digesting action of Tochu's fresh leaves, so the following points must be managed: ”,“ Pops and containers for picking freshly picked fresh leaves, for example, should be placed in a rough container made of bamboo, avoid direct sunlight, improve ventilation, and keep fresh fresh leaves of Tochu. "And, again, a place to pick up fresh leaves of Tochu and leaves of Tochu Since it is away from the processing place, it is necessary to prevent the steaming of the fresh leaves of Tochu, that is, the fresh leaves of Tochu are included in the fresh leaves of Tochu when left in the state of being picked from the Tochu tree. The self-digesting action starts with physiologically active substances such as enzymes, and the medicinal components contained in the substance begin to decompose, and the fresh leaves of Tochu begin to take on a brown color from the green color of the leaves in the living tree. " In order to prevent this, the fresh leaves of Tochu are used as a raw material for Tochu tea in a dark room that is kept at about 1 ° C. to about 20 ° C. (more preferably about 10 ° C. to about 15 ° C.). "At this time, the picked fresh leaves of Tochu are rapidly cooled to about 15 ° C or less, more preferably to about 10 ° C or less." " About 1 ° C. to about 20 ° C. (more desirably about 10 ° C. to about 15 ° C. In addition, when transporting, use a cold car to keep the temperature as described above.If it exceeds about 20 ° C, it will be self-digested by physiologically active substances such as enzymes contained in Tochu's fresh leaves. If the temperature is less than about 1 ° C., the picked fresh leaves of Tochu must be avoided because they are frozen ”(paragraphs [0015] to [0020]). In order to maintain the green color of the leaves, it was necessary not only to block sunlight but also to improve the ventilation of the container and strictly control the temperature.

  Patent Document 7 also states that, "In order to solve the problem that the picked leaves generate a self-digesting action and the self-digesting action is promoted along with the heat generation, the container for picking the pickled bamboo leaves is made of a metal wire. Use a container with a rough opening to improve ventilation and prevent stuffiness. (Paragraph [0014]), “Steaming is further promoted during the transportation of the picked rice bowl, and self-digestion proceeds. In order to solve this problem, the picked pruned leaves are cooled as quickly as possible to 10 ° C. or less, preferably 1 to 4 ° C. Furthermore, the cooled pruned leaves are 10 ° C. or less. In order to maintain the green color of Tochu Naka, as described in (paragraph [0015]), it is preferably transported to a processing plant using a cold car that can be kept at 1 to 4 ° C. , Improve container ventilation and temperature control It was those that need to strictly performed.

  Moreover, although the following manufacturing methods are proposed also about mulberry tea, all employ | adopted the process of steaming and the mulberry tea which exhibits a vivid green was not able to be manufactured.

Japanese Patent No. 3101901 Japanese Patent No. 2775418 JP-A-8-84560 JP-A-8-228734 JP-A-11-155537 Japanese Patent Laid-Open No. 10-117748 Japanese Patent No. 3084358 Japanese Patent Laid-Open No. 5-153941 Japanese Patent Laid-Open No. 9-206019 JP 2001-136939 A

  The present invention solves the above-mentioned problems, does not employ troublesome storage means of Tochu and mulberry raw leaves, complicated Tochu tea and mulberry tea manufacturing processes, and can also use a special chemical solution. It is an object of the present invention to provide a method for producing green tochu tea and / or mulberry tea by a simple method.

The present invention employs the following means in order to solve the above problems.
[1] A method for producing green mulberry tea leaves, comprising using a raw mulberry leaf as a raw material, followed by a step of frying at 300 to 350 ° C., followed by a step including drying.
[2] The method for producing green mulberry tea leaves according to the above [1], wherein the roasting step is performed for 5 to 15 minutes with a kettle roaster.
[3] The above-mentioned [1], wherein the drying step is performed in two steps of low temperature drying performed at 70 ° C. or lower for 25 to 40 minutes and then high temperature drying performed at 90 to 100 ° C. for 30 to 60 minutes. [2] A method for producing green mulberry tea leaves.
[4] The method for producing green mulberry tea leaves according to any one of the above [1] to [3], wherein a concealment step is included between the roasting step and the drying step.
[5] The method for producing green mulberry tea leaves according to any one of the above [1] to [4], further comprising a pulverization step after the drying step.
[6] Green mulberry characterized in that it comprises a step of pulverizing green Tochu tea leaves and / or mulberry tea leaves obtained by the production method of any one of [1] to [5] above. A method for producing a powdered beverage.
[7] The method for producing a green mulberry powder beverage according to the above [6], wherein the step of making the powder is performed with an airflow pulverizer.
[8] A dried green mulberry tea leaf produced by the method according to any one of [1] to [5] above.
[9] A green mulberry powder drink produced by the method according to [6] or [7] above.
[10] A powdered beverage obtained by adding dried kelp powder to the green mulberry powdered beverage of [9] above.

  By the manufacturing method of this invention, there exists an effect that the dried leaf of mulberry tea which exhibits bright green can be manufactured simply. Further, by further crushing the dried tea leaves of mulberry obtained by the production method of the present invention, it is possible to produce a powdered drink of mulberry while maintaining the vivid green color of the dried tea leaves.

It is a figure which shows an example of the particle size distribution of the powder of Tochu tea leaves obtained by finely pulverizing with an airflow type ultrafine pulverizer. It is a figure which shows an example of the particle size distribution of the powder of the mulberry tea leaf obtained by carrying out the fine grinding | pulverization by the airflow type | formula ultrafine grinding machine.

The present invention will be described in detail below.
Conventionally, the fresh leaves of Tochu or Mulberry have inactivated enzymes that promote fermentation present in the leaves by performing heat treatment such as steaming, but the temperature of this heat treatment is usually around 100 ° C. Yes, even when the heat treatment is a roasting process, a temperature exceeding 200 ° C. is not adopted.
In the present invention, by adopting a roasting process at a high temperature of 300 to 350 ° C., it is possible to completely deactivate the enzyme that promotes fermentation, and unexpectedly, a vivid green color can be maintained, The inventors have found that no discoloration occurs in the subsequent drying step, and have completed the present invention.

As an apparatus in the roasting process of the present invention, a normal pot roasting machine can be used.
If the temperature in the frying process is less than 300 ° C, the enzyme is not sufficiently deactivated. On the other hand, if it exceeds 350 ° C, it is difficult to maintain the green color, so 300 to 350 ° C is preferable.
If the roasting time is less than 5 minutes, the enzyme is not sufficiently deactivated, and if it exceeds 15 minutes, it is difficult to maintain the green color.

In the present invention, the tea leaves after the roasting process are dried, but if the high temperature drying is performed from the beginning, only the surface of the tea leaves is dried first, and the internal moisture is difficult to escape. It is preferable to carry out in two steps. By performing the drying in two steps, the water inside the tea leaves can be uniformly dried.
Low temperature drying is preferably performed at 70 ° C. or lower for 25 to 40 minutes with a dryer, and high temperature drying is preferably performed at 90 to 100 ° C. for 30 to 60 minutes with a dryer.
A re-dryer can be used as the low-temperature dryer, and a shelf-type dryer can be used as the high-temperature dryer.
The dried tea leaves of the present invention produced as described above have a bright green color.

In the present invention, a twisting step can be provided between the roasting step and the drying step for the purpose of making the moisture of the leaves (fried leaves) uniform. That is, since the fresh leaves usually contain a petiole part and a stem part remaining on the fresh leaves, the water content after the roasting process is partially uneven, and in the next drying process, the petiole and Although there is a risk that only the leaf portion other than the stem is dried too quickly, the moisture content can be made uniform by passing through the twisting process, and uneven drying can be eliminated. In addition, twisting has the effect of damaging the epidermis of leaves and stems and facilitating the release of internal moisture.
It is preferable to perform the twisting process for 10 to 20 minutes using a commonly used machine. If it is less than 10 minutes, the moisture is not sufficiently uniform, and if it exceeds 20 minutes, the leaves may be cut. Therefore, it is preferable to adjust in the range of 10 to 20 minutes.

  As mentioned above, the twisting process has the advantage of uniform moisture content, but the epidermis of the leaves and stems is damaged, so the twisting process affects the extractability when hot water is added to the tea product. Therefore, when drying immediately without going through the twisting process, the color remains and the green color becomes more beautiful, and the taste is refreshing and refreshing. can do. In particular, mulberry has its unique smell and taste, so it is preferable not to twist it because it suppresses its unique smell and taste, and when you pour hot water into the resulting dried tea leaves, it does not twist Then you can drink it as it is.

As described above, the dried tea leaves of Tochu and / or Mulberry obtained by the method of the present invention have a bright green color and can be poured as it is with hot water, but by further crushing the dried tea leaves A powdery green Tochu and / or mulberry powder beverage can be produced while maintaining the bright green color of the dried tea leaves.
It is preferable to use an airflow type pulverizer for the pulverization. This is an all-in-one friction method that hits the objects to be crushed. Compared to existing methods, the generation of heat is kept low, the physical properties of the objects to be crushed are not changed, and the average is rounded. An ultrafine powder having a diameter in the range of several to 30 μm can be produced.
When pulverizing with an airflow pulverizer, as a pretreatment, it is preferable to cut the dried tea leaves into approximately 3 mm with a coarse pulverizer so that they can be put into an airflow pulverizer.

Further, the dried Tochu tea and / or mulberry tea obtained by the method of the present invention and the dried kelp are mixed together and pulverized, or the dried Tochu tea and / or mulberry obtained by the method of the present invention. After the tea is pulverized into powder, it is mixed with powdered kelp tea to obtain a powdered beverage food in which several percent of kelp is mixed with Tochu tea and / or mulberry tea.
As a specific mixing method, when putting into the above-mentioned airflow type pulverizer, the dried kelp is charged into the pulverizer, or each product is pulverized with the pulverizer and then mixed with the mixer. it can.
In this way, the powdered beverage food mixed with kelp is added with iodine that cannot be obtained only with Tochu tea and / or mulberry tea, so it further enhances the minerals in the product, makes the taste even more mellow and delicious It can be a beverage.

(Reference Example 1)
<Example 1 of producing dried tea leaves from Tochu's fresh leaves>
The cut 16 kg of fresh leaves of Tonaka were divided into 4 portions, and 4 kg each was fried for 6 minutes to 6 minutes 30 seconds with a kettle stirrer. The set temperature of the kettle stirrer was 350 ° C., the rotation speed was 15 rpm, and the exhaust blower was put in and steamed 2 minutes after the raw leaves were put in. Next, 16 kg of the roasted Nakanaka leaf was twisted for 15 minutes using a twisting machine (frontmost weight position). The tea leaves are dried using a re-dryer (air volume scale 5, rotation speed 26 rpm) at an empty operation temperature of 60 ° C. for a set time of 40 minutes, and further using a shelf dryer at a set temperature of 100 ° C. Dried for 50-60 minutes. The dried tea leaves were green.
Tochu tea obtained by pouring hot water into the tea leaves obtained and extracted also had a bright green color.
(Active ingredient analysis)
The Tonaka tea leaves obtained in Reference Example 1 were analyzed for active ingredients. The analysis test results are shown in Tables 1-3.

Example 1
<Example 1 of production of dried tea leaves from raw mulberry leaves> 5
Dried tea leaves were obtained in the same manner as in Reference Example 1 except that 16 kg of the cut raw mulberry leaves were divided into 4 portions and fried in 4 kg increments for 9 minutes with a kettle stirrer. The dried tea leaves were green.
Mulberry tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color.
(Active ingredient analysis)
An analysis test of the active ingredient was performed on the mixture of the mulberry tea leaves obtained in Example 1 and the Tochu tea leaves obtained in Reference Example 1 at a ratio of 4: 1. The analytical test results are shown in Tables 4-6.

From the analytical test results, the Tochu tea leaves and mulberry tea leaves produced by the method of the present invention are rich in vitamins such as vitamin A, vitamin B ₂ , vitamin E, vitamin K _{1 and the} like, and have a large amount of folic acid and geniposide acid. The value of the oxide scavenging activity is also high, indicating that it is preferable as a health drink.
In addition, since the moisture content is several percent or less, it is not put in the refrigerator and has little green discoloration even at room temperature, which is suitable for storage.

(Reference Example 2)
<Production example 2 of dried tea leaves from fresh leaves of Tochu>
In Reference Example 1, the set temperature was changed to 25 minutes without changing the idling temperature 60 ° C of the re-dryer, and the set temperature of the shelf dryer was changed to 90 ° C and the time to 50 minutes. Except for the above, dried Tochu tea leaves were obtained in the same manner as in Reference Example 1. The dried Tochu tea leaves were green. Moreover, Tochu tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color.

(Reference Example 3)
<Example 3 of producing dried tea leaves from Tochu's fresh leaves>
In Example 3, dried kananaka tea leaves were obtained in the same manner as in Example 3, except that 15 minutes of twisting using a twisting machine was omitted and the temperature during re-drying was changed to 70 ° C. The dried Tochu tea leaves were green. Moreover, Tochu tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color.

(Example 2)
<Example 2 of producing dried tea leaves from raw mulberry leaves>
In Example 1, dried mulberry tea leaves were obtained in the same manner as in Example 1 except that the set temperature of the shelf dryer was changed to 90 ° C. and the time was changed to 30 minutes. The dried mulberry tea leaves were green. In addition, mulberry tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color.

(Example 3)
<Example 3 of producing dried tea leaves from raw mulberry leaves>
In Example 2, dried mulberry tea leaves were obtained in the same manner as in Example 2 except that 15 minutes of twisting using a twisting machine was omitted and the re-drying time was changed to 30 minutes. The dried mulberry tea leaves were green. Mulberry tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color. Moreover, compared with the mulberry tea obtained in Example 1 and Example 2, there was little scent peculiar to mulberry.

Example 4
<Production example 1 of powdered beverage>
After roughly pulverizing the dried tea leaves of Tochu obtained in Reference Example 1 and the dried tea leaves of mulberry obtained in Example 1 to about 3 mm using a coarse pulverizer (Cutter Mill MKCM-5 manufactured by Masuko Sangyo Co., Ltd.) Then, it was finely pulverized by using an air flow type ultrafine pulverizer (Selenium Mirror MKCL8-20 manufactured by Masuko Sangyo Co., Ltd.).
The results of measuring the particle size distribution of the resulting Tochu fine powder and mulberry fine powder are shown in FIG. 1 and FIG.
As is clear from these figures, the average particle size of Tochu's fine powder is 27.62 μm and the average particle size of the mulberry's fine powder is 22.58 μm, both of which can be used sufficiently as a powder beverage. An ultrafine powder with a narrow distribution was obtained.
Both the Tochu and Mulberry teas, in which the obtained Tochu and Mulberry fine powders were dispersed in water, had a bright green color.

(Example 5)
<Production example 2 of powdered beverage>
The dried tea leaves (49 wt%) of Tochu obtained in Reference Example 1, the dried tea leaves (49 wt%) of mulberry obtained in Example 1 and the dried kelp (2 wt%) were finely treated in the same manner as in Example 7. A powdered beverage obtained by pulverizing and blending Tochu, mulberry and kelp was obtained.

Claims (10)

  A method for producing green mulberry tea leaves, comprising using a raw mulberry leaf as a raw material, followed by a roasting step of 300-350 ° C., followed by a step including drying.   The method for producing green mulberry tea leaves according to claim 1, wherein the frying step is performed for 5 to 15 minutes using a kettle stirrer.   The said drying process is performed by two processes of the low temperature drying performed for 25 to 40 minutes at 70 degrees C or less, and then the high temperature drying performed for 30 to 60 minutes at 90 to 100 degreeC. A method for producing green mulberry tea leaves.   The method for producing green mulberry tea leaves according to any one of claims 1 to 5, further comprising a careful process between the roasting process and the drying process.   The method for producing green mulberry tea leaves according to any one of claims 1 to 7, further comprising a pulverization step after the drying step.   A green mulberry powder beverage comprising a step of pulverizing green Tochu tea leaves and / or mulberry tea leaves obtained by the production method according to any one of claims 1 to 5. Manufacturing method.   7. The method for producing a green mulberry powder beverage according to claim 6, wherein the step of making the powder is performed with an airflow crusher.   A dry tea leaf of green mulberry produced by the method according to any one of claims 1 to 5.   A green mulberry powder drink produced by the method according to claim 7 or 8.   A powdered beverage characterized by adding dried kelp powder to the green mulberry powdered beverage according to claim 9.

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