JP2011147347A - Processed tea product maintaining developed green color and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed tea product which is suitable for mass production, ensures safety, and maintains developed green color; and to provide a method for producing the same. <P>SOLUTION: The processed tea product subjected to a copper chlorophyll-producing treatment including mixing copper ion water W1 with dried tea leaves and further heating the mixture, is a liquid tea L in a state that tea leaf ingredients are dissolved or dispersed in water and containing the copper ion of a grasped amount. When the tea liquid L subjected to the copper chlorophyll-producing treatment is supplied to a market, it can be avoided that a consumer takes the copper ion in an amount not less than a daily necessary amount or not less than an intake-limiting amount, because the amount of the copper ion contained in the liquid tea L is grasped. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a processed tea product that can maintain the original vivid green color development of fresh tea leaves.

Recently, with increasing health consciousness, green tea beverages rich in health ingredients (catechin, polyphenol, vitamin C, etc.) have been favored in a wide range of ages, and are widely spread in the form of beverages in plastic bottles and the like. However, although the current product is made from green tea that has been processed into tea, the actual condition is that it is yellowish green and brown rather than green due to the alteration of chlorophyll. This is because green chlorophyll is very weak to light, heat and acid, and further browns due to oxidative polymerization of polyphenols in the presence of water.
For this reason, for example, in a tea beverage containing a plastic bottle, a green film is externally attached to the bottle as if the contents are green, or green coloring, matcha, gyokuro powder, etc. It is done to make up for green by mixing.

On the other hand, a technique called copper chlorophyllation, which replaces magnesium in chlorophyll with copper ions, is known as a technique for maintaining the original green color of plant components such as tea leaves, and maintains the green color of tea extracts and leaves. In such a state, it can be provided as a product (see, for example, Patent Documents 1 and 2).
The technology to preserve the original green color of these plants is made by boiling the tea extract and leaves in a copper pot to cause the copper ions eluted from the pot to act on chlorophyll, or the tea extract is filled with copper particles. A technique such as pouring into a column and bringing chlorophyll and copper particles into contact with each other is employed.
However, in these methods, it is difficult to adjust the elution amount of copper ions and the elution rate of copper is slow, so that there is not much problem in small-scale production, but it is unsuitable for mass production.
In addition, although copper is an essential element for human beings, it causes poisoning if it is consumed excessively, so it cannot be said that the conventional method in which the elution amount of copper ions can be grasped has ensured safety. It was.
Japanese Patent No. 3538167 Japanese Patent Laid-Open No. 7-112

  The present invention has been made in view of such a background, and it is a technical problem to develop a processed tea product that maintains a green color development that is suitable for mass production and secures safety, and a method for manufacturing the same. It is.

That is, the tea processed product maintaining the green color development according to claim 1 is a tea processed product in which copper ion water and dried tea leaves are mixed and further heated and subjected to copper chlorophyll treatment, It is a liquid tea in which tea leaf components are dissolved or dispersed in water, and the amount of copper ions contained is known.
According to the present invention, since the amount of copper ions contained in the liquid tea is grasped when supplying the liquid tea subjected to the copper chlorophyll treatment to the market, the consumer is required to have a daily required amount or intake restriction. It is possible to avoid taking more than the amount.

The tea processed product maintaining the green color development according to claim 2 is a tea processed product in which copper ion water and dried tea leaves are mixed and further heated and subjected to a copper chlorophyll treatment, , Processed tea leaves in which the tea leaf components are dissolved or dispersed in moisture, dried as they are or after filtration, and the amount of copper ions contained is known Is.
According to the present invention, since the amount of copper ions contained in the processed tea leaf is grasped when supplying the processed tea leaf subjected to the copper chlorophyllization treatment to the market, the consumer is required to have a daily requirement or intake restriction. It is possible to avoid taking more than the amount.

Furthermore, in addition to the above requirements, the tea processed product maintaining green color development according to claim 3 may be either or both of a fine granular material of 25 to 600 μm or a small piece of 8 mm square or less. It is characterized by being.
According to the present invention, a processed tea product can be produced as liquid tea, as processed tea leaves, or as processed tea leaves dispersed in liquid tea.

Furthermore, in addition to the requirement of the said claim 1, the tea processed product which maintained the green color development of Claim 4 is green in the state which further filtered after heating for 20 to 120 minutes at the temperature of 85-135 degreeC. The color index a in the Lab color system based on Hunter's color difference formula, which is an index of degree, is −7.00 or less.
According to this invention, it becomes possible to provide liquid tea with a long product life that is excellent in maintaining green color development, and the commercial value can be increased.

Furthermore, in addition to the requirement of the said claim 1, the processed tea product maintaining the green color development according to claim 5 is under acidic conditions of pH 2.5 to 6.5, and further filtered after 10 days or more. In this state, the color tone index a in the Lab color system based on Hunter's color difference formula, which is an index of greenness, is -7.00 or less.
According to this invention, it becomes possible to provide liquid tea with a long product life that is excellent in maintaining green color development, and the commercial value can be increased.

Furthermore, in addition to the requirement of the said claim 1, the processed tea product maintaining the green color development according to claim 6 is irradiated with sunlight for one week, and further filtered, with a greenness index. A color tone index a in the Lab color system according to Hunter's color difference formula is −7.00 or less.
According to this invention, it becomes possible to provide liquid tea with a long product life that is excellent in maintaining green color development, and the commercial value can be increased.

According to a seventh aspect of the present invention, there is provided a method for producing a green tea product that maintains a green color development. By energizing at least a pair of copper electrodes arranged opposite to each other, copper ions are eluted in water located between the electrodes. A copper ion water preparation step for obtaining copper ion water having a copper ion amount adjusted to a desired amount, a drying step for heating the fresh tea leaves to inactivate the enzyme and reducing the moisture content to obtain dry tea leaves, By crushing the dried tea leaves to obtain crushed tea leaves, mixing the crushed tea leaves and copper ion water to obtain a raw material liquid preparing step, and heating the raw material liquid in a sealed space, The present invention is characterized by comprising a copper chlorophyllization process in which copper ions are allowed to act on chlorophyll.
According to the present invention, copper ion water can be obtained quickly and electrically as if a desired amount of copper ions was contained, enabling mass production of tea processed products maintaining the original green color development of tea leaves. Become.

Furthermore, in addition to the requirements of the said claim 7, the manufacturing method of the tea processed product which maintained the green color development of Claim 8 WHEREIN: The said copper ion water adjustment process is what is comprised by a separate process. It consists of features.
According to this invention, copper ion water is stored, and efficient production can be performed by using this.

Furthermore, the manufacturing method of the tea processed product which maintained the green color development of Claim 9 is added to the requirements of the said Claim 7 or 8, and the said copper ion water adjustment process adds an edible organic acid with respect to water. When the acidity or ph needs to be prepared, neutralization is performed by adding an edible base to copper ion water.
According to the present invention, the elution rate of copper ions can be increased by the action of the edible organic acid, and the influence of the edible organic acid on the taste and smell can be eliminated by neutralization with the edible base. .

Furthermore, in the method for producing a processed tea product maintaining green color development according to claim 10, in addition to the requirement according to claim 7, 8 or 9, the pulverization step makes the dried tea leaves into a fine granule of 25 to 600 μm. It has one or both of a process and a process of cutting dry tea leaves into small pieces of 8 mm square or less.
According to the present invention, a processed tea product can be produced as liquid tea, as processed tea leaves, or as processed tea leaves dispersed in liquid tea.

Furthermore, in addition to the requirements of the said claim 7, 8, 9 or 10, the manufacturing method of the tea processed product which maintained the green color development of Claim 11 is contained in copper ion water. It is characterized in that the amount of copper ions is adjusted to be 0.1 parts by weight or more with respect to 1 part by weight of chlorophyll contained in all crushed tea leaves used in the raw material liquid preparation step.
According to this invention, the amount of copper ions contained in the copper ion water can be set to an amount necessary for the copper chlorophyll treatment of the chlorophyll contained in the tea leaves that are actually added, resulting in untreated chlorophyll. Absent.

Furthermore, in addition to the requirements described in the above-mentioned claim 7, 8, 9, 10 or 11, the manufacturing method of the processed tea product maintaining the green color development according to claim 12 is characterized in that the raw material liquid preparation step comprises 100 weights of copper ion water. It is characterized in that 0.05 to 45 parts by weight of ground tea leaves are mixed with the part.
According to the present invention, the processed tea product can be appropriately commercialized as a liquid tea that can be drunk as it is, or as a concentrated tea that is diluted with water and drunk or added to other foods as it is.

Furthermore, in addition to the requirements of the said claim 7, 8, 9, 10, 11 or 12, the manufacturing method of the tea processed product which maintained the green color development of Claim 13 WHEREIN: The said copper chlorophyll treatment process is 85-85. The heating is performed at a temperature of 135 ° C. for 20 to 120 minutes.
According to this invention, a copper chlorophyll process can be reliably performed by making copper ion act effectively on chlorophyll.

Furthermore, the manufacturing method of the processed tea product which maintained the green color development of Claim 14 is the heating in the said copper chlorophyll treatment process in addition to the requirements of the said Claim 7, 8, 9, 10, 11, 12, or 13. Is performed in a sealed space.
According to this invention, in the copper chlorophyllization treatment step, it is possible to prevent the water in the raw material liquid from evaporating, so that the copper ions of the processed tea leaves (copper ion water + crushed tea leaves) after the copper chlorophyllization treatment The concentration can be grasped.

Furthermore, the method for producing a processed green tea product that maintains green color development according to claim 15 is not limited to the requirements of claim 7, 8, 9, 10, 11, 12, 13 or 14, and the tea leaves are other than buds. It is a tea leaf that has been cut off without being able to be made into a product in the past.
According to this invention, tea leaves that have been low or no commercial value in the past can be effectively used as processed tea products with a bright green color.
The above problems can be solved by using the configuration of the invention described in each of the claims as a means.

  According to the present invention, it becomes possible to mass-produce processed tea products that can maintain the original green color of fresh tea leaves, and to provide the products as safe products on the market.

BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the present invention will be described below. The processed tea product maintaining the green color of the present invention will be described in accordance with the production method of the present invention. In this embodiment, both the liquid tea L and the processed tea leaf S are shown as an example of the “processed tea product maintaining the green color development”.
Here, the liquid tea L means a tea leaf component eluted or dispersed in moisture.
The processed tea leaves S were dried in a state where the tea leaf components were eluted or dispersed in the moisture, or were dried after filtering the ones in which the tea leaf components were eluted or dispersed in the moisture. Means things.
Furthermore, a liquid material obtained by filtering a product in which tea leaf components are eluted or dispersed in moisture can be used as liquid tea L, or this product can be dried to obtain processed tea leaf S.
In addition, the “processed tea product maintaining the green color development” of the present invention can be used for food and drink purposes, which will be described later.

The processed tea product of the present invention uses raw tea leaves T0 of Yabukita variety as an example, but other varieties and new varieties that will appear in the future can also be used as raw materials.
As tea leaves, in addition to the first and second buds, the third buds, and even those other than the fourth and buds, the tea leaves that were previously cut off without being made into products are used. It is also possible. In particular, in the case of liquid tea L provided as a tea beverage in a plastic bottle, it is preferable to use the first and second buds with excellent taste, while the processed tea leaves S that are mixed and served in buckwheat, tempura, etc. In this case, it is preferable to use tea leaves other than third buds, fourth buds and buds which are rich in chlorophyll and have a bright green color.

And the liquid tea L which is one aspect | mode of the "processed tea product which maintained the green color development" of this invention is the copper ion water preparation process 1, the drying process 2, the grinding | pulverization process 3, and raw material liquid preparation as shown in FIG. 1 as an example. It is manufactured according to a flow in which step 4 and copper chlorophyll treatment step 5 are sequentially performed.
Each of these steps will be described below with reference to the conceptual diagram of FIG.

(1) Copper ion water preparation process First, the copper ion water preparation process 1 uses the preparation apparatus 10 which comprised the electrodes 11 and 12 which use copper as a raw material in the electrolytic vessel 13, as shown in FIG. In this step, the electrodes 11 and 12 are energized to elute copper ions into the water W located between them to obtain the copper ion water W1.
In addition, by mixing an edible organic acid such as citric acid as a chelating agent in the water W charged into the electrolytic cell 13, the maximum solubility can be increased and the precipitation of copper ions can be suppressed.
The amount of copper ions contained in the copper ion water W1 is adjusted to be 0.1 parts by weight or more with respect to 1 part by weight of chlorophyll contained in the ground tea leaves T used in the raw material liquid preparation step 4. Is.
As an example, when 625 mg (chlorophyll a is 440 mg and chlorophyll b is 185 mg) of chlorophyll per 100 g of crushed tea leaves, the mixing amount of crushed tea leaves T with respect to 100 parts by weight of copper ion water is 0.05 to 45 wt. Parts, the amount of copper ions contained in the copper ion water W1 is adjusted to 0.3 to 282 mg / l.
Although FIG. 2 shows the batch-type adjusting device 10, it may be configured such that the copper ion water W <b> 1 is continuously obtained by appropriately providing a water supply port and a drain port in the electrolytic cell 13.

  Moreover, you may make it comprise the copper ion water adjustment process 1 by another process independent of another process, and in this case, by storing the copper ion water W1 and using this thing Efficient production can be performed.

  In addition, in the said copper ion water adjustment process 1, in order to prevent precipitation of copper ion, when it supplies with electricity after adding an edible organic acid with respect to water, when preparation of acidity or ph is required, copper ion water is needed. Measures are taken to neutralize W1 by adding an edible base (such as sodium carbonate). By taking such measures, it is possible to remove the influence on the taste and odor caused by the edible organic acid.

(2) Drying step On the other hand, in the drying step 2, the fresh tea leaves T0 are dried. By heating the fresh tea leaves T0, the enzyme is deactivated and the water content is reduced, so that the water content is about 7%. Rate of dry tea leaves.
In such drying, it is important not to destroy the chlorophyll contained in the raw tea leaves T0. After the raw tea leaves T0 are steamed, they are dried without drying (tencha). Drying is carried out after the dry-drying process up to the coarse or medium level in

(3) Grinding Step Next, in the tea leaf grinding step 3, the dried tea leaves are ground to a particle size of 20 μm to 600 μm or processed into small pieces of 8 mm square or less, and an appropriate ball mill or cutter is used.
It should be noted that the chlorophyll is exposed by making the dried tea leaves fine and small.
In the following description, such fine granular or small pieces of dried tea leaves are both referred to as ground tea leaves T.

(4) Raw material liquid preparation step Next, in the raw material liquid preparation step 4, the copper ion water W1 and the crushed tea leaves T are mixed to adjust the raw material liquid L0. As an example, for 100 parts by weight of copper ion water, Mix 0.05 to 45 parts by weight of ground tea leaves.

(5) Copper chlorophyllization treatment step Next, in the copper chlorophyllization treatment step 3, by setting the raw material liquid L0 to a predetermined temperature (85 to 135 ° C, preferably 100 to 135 ° C, a more reliable sterilization effect is also obtained. The copper chlorophyllization process which substitutes the magnesium in a chlorophyll for a copper ion is performed by heating for predetermined time (20-120 minutes).
As an apparatus for performing the copper chlorophyllation treatment, a sealed heat-resistant container having an appropriate heating function is used. The reason why the sealed heat-resistant container is used is not only to obtain a high temperature state of 100 ° C. or higher, but also to prevent the evaporation of moisture and keep the copper ion concentration constant.
Moreover, in this copper chlorophyllization process 3, the various components of the pulverized tea leaves T are eluted into water to form liquid tea L.

(6) Packaging process And the liquid tea L is filled in a plastic bottle, a portion cup, a paper pack, an aluminum pouch, etc. in the packaging process 6.

  Since the liquid tea L produced as described above has the copper content of the liquid tea L, which is the final product form, determined in the raw material liquid preparation step 4, the content of copper ions is known. For example, by appropriately diluting and packaging, for example, the daily requirement for adult men is 1.8 mg or the daily requirement for adult women is 1.6 mg. In addition to avoiding intake exceeding the allowable upper limit daily intake (9 mg).

In addition, as shown by the phantom line in FIG. 1, you may position the packaging process 6 in the next | following stage of the said raw material liquid preparation process 4, and in this case, the raw material liquid L0 is a plastic bottle, a portion cup, a paper pack. After filling in an aluminum pouch or the like, this is heated with a hot water bath or a retort kettle to form a copper chlorophyll.
Further, when the processed tea leaves S are produced as processed tea products, a drying / powdering step 7 is added to the next stage of the copper chlorophyllization processing step 5, and this step will be described later.

Next, examples of the present invention will be illustrated.
(I) Tea processed products as liquid tea (see Fig. 2)
-Yabukita variety 4th tea (content of chlorophyll 600mg / 100g) was used as the raw tea leaves.
-In the copper ion water preparation process 1, the copper ion water W1 whose copper ion concentration is 600 mg / l was obtained.
In the drying step 2, raw tea leaves T0 were heated and dried without squeezing to obtain raw tea leaves.
In the tea leaf pulverization step 3, the raw tea leaves were pulverized to a particle size of about 20 μm to obtain crushed tea leaves T.
In the raw material liquid preparation step 4, 40 g of copper ion water W1, 40 g of water W, and 20 g of crushed tea leaves T were mixed to obtain a raw material liquid L0 having a content of crushed tea leaves T of 20% by weight (copper ions Concentration 24 mg / 100 g).
-In the copper chlorophyllization process 5, the raw material liquid L0 was heated for 30 minutes at the temperature of 116 degreeC, and the concentrated liquid tea L was obtained (copper ion concentration 24 mg / 100g).

Next, the features (heat resistance, acid resistance, light resistance) of the liquid tea L of the present invention obtained as described above will be described.
That is, the liquid tea L of the present invention is capable of maintaining the original vivid green color development of fresh tea leaves, and the index a value of the color tone in the Lab color system according to Hunter's color difference formula was measured as a green index ( Minolta Co., Ltd. color difference meter CT-210 was used.)
In the Lab color system based on Hunter's color difference formula, the higher the L value, the whiter, L = 100 indicates perfect white, and L = 0 indicates complete black.
Moreover, it shows that red becomes dark, so that a value becomes large, and green becomes dark, so that it becomes small.
Further, the larger the b value, the stronger yellow, and the smaller the b value, the stronger blue.
In this measurement, since the color difference meter is a transmission type, in order to improve the measurement accuracy, the liquid tea L having a content of the ground tea leaf T of 20% by weight is used as the content of the ground tea leaf T. The sample was diluted with water or vinegar until the amount became 1% by weight (diluted with water in the heat resistance test and light resistance test and diluted with vinegar in the acid resistance test).

First, in the heat resistance test, the sample was heated at a temperature of 85 to 135 ° C. for 20 to 120 minutes, and further measured with a color difference meter in a state of being filtered with a commercially available paper filter for coffee (manufactured by AVANCE).
In addition, the acid resistance test was carried out by measuring with a color difference meter after the sample had passed for 10 days or more under the acidity of pH 2.5 to 6.5 and further filtered with a commercially available paper filter for coffee (manufactured by AVANCE). went.
Furthermore, in the light resistance test, the sample was irradiated with sunlight for a week (about 12 hours a day) and then filtered with a commercially available paper filter for coffee (manufactured by AVANCE) with a color difference meter. Went.

And in any result of a heat resistance test, an acid resistance test, and a light resistance test, the liquid tea L, which is a processed tea product of the present invention, has a color tone index a of −7 or less in the Lab color system according to Hunter's color difference formula. Indicated. Further, as can be seen from the imaging before filtering shown in FIGS. 3A, 4A, and 5A, the green color is maintained in appearance. In the figure, RGB values (average values) of color charts on the web (HTML tag color chart, numerical values represented by 256 gradations for each color) in a circled range are shown. In these imaging, 16 basic colors are copied for comparison.
On the other hand, what was prepared in the same manner as a general sencha was subjected to the same heat resistance test, acid resistance test, and light resistance test. The value of the color tone index a in the Lab color system according to Hunter's color difference formula is − A value larger than 7 was shown. Further, as can be seen from the imaging before the filtration shown in FIGS. 3B, 4B, and 5B, the appearance is also brown and the color is extremely bright. It couldn't be said. In the figure, RGB values (average values) of color charts on the web (HTML tag color chart, numerical values represented by 256 gradations for each color) in a circled range are shown. In these imaging, 16 basic colors are copied for comparison.

  As is clear from the above results, the liquid tea L of the present invention is superior in heat resistance, acid resistance, and light resistance while exhibiting a brighter green color than the extract of the normal production method. Was confirmed.

(II) Processed tea products as processed tea leaves (see Fig. 3)
Next, examples of processed tea products as processed tea leaves S will be described.
The processed tea leaves S are manufactured according to the flow shown in FIG. 1. Here, the processed tea leaves S follow a flow in which a drying / powdering step 7 is added to the next stage of the copper chlorophyllization processing step 5.

-Yabukita variety 4th tea (content of chlorophyll 600mg / 100g) was used as the raw tea leaves.
-In the copper ion water preparation process 1, the copper ion water W1 whose copper ion concentration is 600 mmg / l was obtained.
In the drying step 2, raw tea leaves T0 were heated and dried without squeezing to obtain raw tea leaves.
In the tea leaf crushing step 3, the raw tea leaves were cut into 8 m square to obtain crushed tea leaves T.
In the raw material liquid preparation step 4, 40 g of copper ion water W1, 40 g of water W, and 20 g of ground tea leaf T were mixed to obtain a raw material liquid L0 having a content of ground tea leaf T of 20% by weight (copper ion concentration is 2 4 mg / 100 g).
In the copper chlorophyll treatment step 5, the raw material liquid L0 was heated at 116 ° C. for 30 minutes to obtain an intermediate product L1.
In the drying / pulverization step 7, the intermediate product L1 is filtered through a commercially available paper filter for coffee (manufactured by AVANCE), and then the separated solid component is dried at a temperature of 70 ° C. for 60 minutes to obtain a water content of 6%. D. Processed tea leaves S were obtained by drying to B and then grinding to a particle size of 20 μm.

The processed tea leaves S thus obtained have a bright green color, and the copper ions contained in the liquid component separated by filtration are removed, so that the copper content is less than 24 mg. It is grasped.
In the drying / pulverization step 7, the processed tea leaf S obtained by drying the intermediate product L1 without filtering is grasped as having a copper content of 24 mg.

(III) Examples of use of liquid tea and processed tea leaves The “processed tea product maintaining green color development” of the present invention is used as liquid tea L as it is, as well as liquid tea L and processed tea leaves S, buckwheat, udon, bread, By mixing it with cooked rice, it is possible to impart a clear green color to these.
As an example, what is shown in the photographs of FIGS. 7 (a) and 8 (a) is 15 g of liquid tea L (copper ion concentration 24 mg / 100 g) as a main contaminant with respect to 300 g of strong powder. Bread B baked by adding a proper amount of processed tea leaves S as a contaminant and adding other appropriate amounts of yeast and seasonings (salt 5 g, sugar 15 g) and water 200 g.
And as evidenced by the results of the heat resistance test, acid resistance test, and light resistance test described above, the bread dough is given a bright green color, and this color is maintained even after one week. It has been confirmed.
7 (b) and FIG. 8 (b) show the bread B 'that is baked by mixing the common sencha extract into strong flour with the same distribution, but the dough is colored. Although it is made, it turns out that it has changed to "brown".
In addition, in the bread shown in FIGS. 7 and 8, the processed tea leaves S are mixed, so that the green grains are dispersed in a marbled manner on the dough, giving a visually more natural impression. Is possible. Of course, only liquid tea L or processed tea leaves S may be mixed.

9 (a) is mixed with 15g of liquid tea L (copper ion concentration 24mg / 100g) as a main contaminant for 300g of rice, and further mixed with an appropriate amount of processed tea leaves S as a secondary contaminant. Then, the cooked rice R is given a bright green color to the rice grain, and it is confirmed that this color is maintained even after one week.
On the other hand, what is shown in FIG. 9B is a cooked rice R ′ mixed with a common sencha extract in the same distribution, and although the rice grains are colored, “brown” It can be seen that the color has changed.

In addition, the "processed tea product maintaining the green color development" of the present invention can be used for purposes other than eating and drinking.
Specifically, it can be mixed with cosmetics, bath salts, soaps, etc., mixed with paper such as decorative paper, paper diapers, wallpaper, etc. An odor effect can be added. At this time, the “processed tea product maintaining the green color development” of the present invention is suitable for mass production and can be supplied at low cost.

It is a flow which shows the manufacturing process of a tea processed product. It is a conceptual diagram which shows the manufacturing process of liquid tea. It is a conceptual diagram which shows the manufacturing process of processed tea leaves. It is a photograph which shows the result of a heat resistance test. It is a photograph which shows the result of an acid resistance test. It is a photograph which shows the result of a light resistance test. It is a photograph which shows the surface of the bread in which the tea processed goods of this invention were mixed, and the existing sencha. It is a photograph which shows the cut surface of the bread in which the tea processed product of this invention was mixed, and the bread in which the existing sencha was mixed. It is a photograph which shows the cooked rice with which the tea processed product of this invention was mixed, and the cooked rice with which existing sencha was mixed.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Copper ion water preparation process 10 Preparation apparatus 11 Electrode 12 Electrode 13 Electrolysis tank 2 Drying process 3 Grinding process 4 Raw material liquid preparation process 5 Copper chlorophyllization process 6 Packing process 7 Drying / powdering process B Bread L Liquid tea L0 Raw material liquid L1 Intermediate product R Cooked rice S Processed tea leaf T Ground tea leaf T0 Fresh tea leaf W Water W1 Copper ion water

Claims (15)

A processed tea product in which copper ion water and dried tea leaves are mixed and further heated and subjected to copper chlorophyll treatment,
This is a liquid tea in which the tea leaf components are dissolved or dispersed in the water,
A processed tea product maintaining a green coloration, characterized in that the amount of copper ions contained is known. A processed tea product in which copper ion water and dried tea leaves are mixed and further heated and subjected to copper chlorophyll treatment,
This is a processed tea leaf in which the tea leaf components are eluted or dispersed in moisture, and dried after filtration or after filtration,
A processed tea product maintaining a green coloration, characterized in that the amount of copper ions contained is known.   3. The processed tea product maintaining green color development according to claim 1 or 2, wherein the tea leaf is either one or both of a fine granular material of 25 to 600 [mu] m and a small piece of 8 mm square or less.   After heating for 20 to 120 minutes at a temperature of 85 to 135 ° C. and further filtering, the color index a in the Lab color system according to Hunter's color difference formula, which is an index of greenness, is −7.00 or less. The processed tea product maintaining green color development according to claim 1, wherein the processed tea product is green.   After 10 days or more in an acidic condition of pH 2.5 to 6.5, the color index a in the Lab color system based on Hunter's color difference formula, which is an index of greenness, is- The processed tea product maintaining green color development according to claim 1, wherein the processed tea product is 7.00 or less.   After irradiating with sunlight for one week, the color index a in the Lab color system according to Hunter's color difference formula, which is an index of greenness, is −7.00 or less, which is an index of greenness after being filtered. The processed tea product maintaining green color development according to claim 1. Copper ion water preparation for obtaining copper ion water in which the amount of copper ions is adjusted to a desired amount by eluting copper ions into water located between these electrodes by energizing at least a pair of copper electrodes arranged opposite to each other Process,
A drying step of heating the fresh tea leaves to inactivate the enzyme and lowering the moisture content to obtain dry tea leaves;
Crushing step of crushing the dried tea leaves to obtain crushed tea leaves;
A raw material liquid preparation step of mixing the pulverized tea leaves and copper ion water to obtain a raw material liquid;
A method for producing a processed green tea product that maintains green color development, comprising: a copper chlorophyllization treatment step in which copper ions are allowed to act on chlorophyll by heating the raw material liquid.   8. The method for producing a green processed tea product with maintained green color development according to claim 7, wherein the copper ion water preparation step is a separate step.   The copper ion water adjustment step is to conduct electricity after adding an edible organic acid to water. When acidity or ph preparation is required, an edible base is added to copper ion water. The method for producing a processed tea product with maintained green color development according to claim 7 or 8, wherein neutralization is performed.   The said crushing process has any one or both of the process which cuts dry tea leaves into 25-600 micrometers fine granules, and the process which cuts dry tea leaves into small pieces of 8 mm square or less. A method for producing a processed tea product that maintains green color development according to 8 or 9.   In the copper ion water preparation step, the amount of copper ions contained in the copper ion water is 0.1 parts by weight or more with respect to 1 part by weight of chlorophyll contained in all crushed tea leaves used in the raw material liquid preparation step. 11. The method for producing a processed tea product maintaining green color development according to claim 7, 8, 9 or 10, wherein the tea product is prepared.   The green material according to claim 7, 8, 9, 10 or 11, wherein the raw material liquid preparing step comprises mixing 0.05 to 45 parts by weight of ground tea leaves with respect to 100 parts by weight of copper ion water. A method for producing processed tea products that maintain color.   The green color development according to claim 7, 8, 9, 10, 11 or 12, wherein the copper chlorophyllization treatment step is performed by heating at a temperature of 85 to 135 ° C for 20 to 120 minutes. Of manufacturing processed tea products.   The method for producing a processed green tea product with a green color development according to claim 7, 8, 9, 10, 11, 12, or 13, wherein the heating in the copper chlorophyllization treatment step is performed in a sealed space.   The fresh tea leaves are tea leaves other than buds, which have conventionally been cut off without being able to be made into products, 14. 8, 9, 10, 11, 12, 13 Or the manufacturing method of the tea processed product which maintained green color development of 14.