JP2011182730A - Method for extracting roasted tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for extracting a roasted tea, comprising roasting a tea raw material such as plants or mushrooms with high temperature far infrared rays and then extracting the roasted tea with pressure-extracting tea-things to extract general nutritive ingredients and functional ingredients such as anti-oxidative substances in large amounts. <P>SOLUTION: The method for extracting the roasted tea comprises uniformly roasting plants and mushrooms with 180 to 350°C far infrared rays roasting heat to obtain the far infrared ray-roasted tea, and then extracting the roasted tea with tea-things which have a perfect sealed container structure and distills polymer structure ingredients of polyphenols and polysaccharides with saturated hot water in a 1.5 to 3 atm. range at a 110 to 130°C range to convert the polymer structures into low molecule structures. The plants and mushrooms are selected from bamboo grass, Peucedanum japonicum Thunb. and Litchi chinensis. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is a method for extracting roasted tea that extracts a large amount of functional components such as general nutritional components and antioxidants in a pressure extraction tea set after roasting tea materials such as plants and mushrooms at high temperature far-infrared roasting. Regarding the method.

Traditionally, tea utensils, teapots, have been used to brew tea traditionally in both China and Japan. The shape and structure of the teapot have not changed significantly since ancient times in China and Japan. The main purpose of tea was to taste flavor and umami, and the extraction of tea ingredients was secondary.
The tea product is put into a teapot, hot water is poured and the ingredients are extracted for several tens of seconds, and the extract is drunk as tea. However, in terms of the whole ingredients, only a very small amount is extracted and the efficiency is extracted. Is not good.
In addition, some methods of roasting traditional Chinese medicine and wild herbal tea in clay pots have been used.
However, with saturated hot water at the limit of 100 ° C. (1 atm), polyphenols and polysaccharides which are highly functional nutrients cannot be extracted so much. In addition to the plant called "tea" from the ancient camellia family, there is a field called "tea" all over the world. These include brown rice tea, hato barley tea, strawberry tea, jasmine tea, and herbal tea. Many of these teas often use the functional ingredients of their ingredients to maintain their health.
However, because the plant cell wall is structured to withstand 2 to 3 atmospheres, most nutrients in the cells remain protected by the cell wall in conventional teapots and pans at 1 atmosphere. Sufficient extraction was not possible.
Therefore, although local specialty health tea is sold, even if these raw materials are of good quality, the actual extraction method cannot extract a large amount of functional components such as polyphenols and polysaccharides.
In addition, the coffee maker which makes high pressure in order to extract high quality coffee is well-known as patent document 1, and the apparatus itself roasted by the far infrared rays of about 100 degreeC is known as patent document 2 and patent document 3, respectively.

Utility Model Registration No. 3111793 JP-A-6-205660 JP-A-2005-6551

In conventional tea utensils, tea products are placed in a teapot, hot water is poured, components are extracted for several tens of seconds, and the extract is drunk as tea. Extraction of fragrance and umami is the main, and extraction of nutritional components is extracted in a very small amount from the whole raw material. In addition, some methods of roasting traditional Chinese medicine and wild herbal tea in clay pots have been used.
However, conventional methods for extracting roasted tea with saturated hot water at 100 ° C. and 1 atm limit cannot extract plant fibers, polyphenols and the like that are highly functional nutrients.
The problem to be solved by the present invention is that it can extract nutritional components far exceeding the components extracted by decocting with conventional teapots and clay pots, and a large amount of highly functional components such as polyphenols and polysaccharides that could not be extracted conventionally. The present invention provides a method for extracting roasted tea that can be extracted into

In order to solve the above-mentioned problems, the present invention breaks the cell wall by roasting with high-temperature far infrared rays of 200 to 350 ° C. in order to extract a large amount of functional components from strong cell walls such as plants and mushrooms. From the above, it is an extraction method of roasted tea that is extracted with saturated hot water of 110 to 130 ° C. at 1.5 to 3 atm. In this roasted tea extraction method, the ingredients extracted by roasting in conventional teapots and clay pots have far more nutritional component extraction power, such as antioxidants and other highly functional polyphenols and polysaccharides that could not be extracted conventionally Can be extracted in large quantities.
That is, the invention of claim 1 is a far-infrared roasted tea obtained by uniformly roasting plants and mushrooms with a far-infrared roasting heat of 180 ° C. to 350 ° C. In the range of 1.5 to 3 atm, the components of the polymer structure of polyphenols and polysaccharides in the range of 110 ° C to 130 ° C are extracted with a tea pot that distills with saturated hot water. This is a method for extracting roasted tea.
According to a second aspect of the present invention, in the method for extracting roasted tea according to the first aspect, the plants and mushrooms are selected from grapes, button bowfish and litchi.

  According to the present invention, after roasting with high-temperature far-infrared rays, extraction is performed under pressure, so that more types of nutritional components can be efficiently extracted than in (1), which can greatly contribute to health. In addition, (2) far-infrared roasting and pressure extraction enhance the mutual effect, and a unique roasted tea with an unprecedented component ratio can be extracted. In particular, (3) polyphenols and plant fibers with strong antioxidant power that could not be extracted with conventional tea utensils and pots can be extracted in large quantities. Furthermore, (4) it will be possible to effectively use a wide variety of local specialty teas.

Cross-sectional view of the whole before operation of the far-infrared roasting device used for roasting of the present invention, 1 is a plan view of FIG. FIG. 1 is a cross-sectional view of the entire far-infrared roasting apparatus in FIG. Sectional drawing explaining the completion | finish of roasting of the far-infrared roasting apparatus of FIG. Sectional drawing of an example of the extractor (tea device) used for extraction of roasted tea of the present invention, FIG. 6 is a plan view of FIG. 5.

  The present invention roasts plants and mushrooms made of strong cell walls with high temperature far-infrared rays to destroy the cell walls, and extracts the roasted tea with a tea set that generates high-pressure and high-temperature saturated hot water to produce antioxidants. It was possible to extract a large amount of highly functional components such as polyphenols and polysaccharides.

  The present invention includes a first step and a first step in which the dried raw material is cut to such an extent that it can be used as tea, and then roasted with high-temperature far infrared rays at 200 ° C. to 350 ° C. The high-functional polyphenols such as anti-oxidants are extracted from the roasted tea finished in 1) using a tea set that generates high-pressure and high-temperature saturated hot water in the range of 110 ° C to 130 ° C in the range of 1.5 to 3 atm. And a second step of extracting a large amount of components such as polysaccharides.

[Far infrared roasting equipment (first step)]
In Example 1 of the present invention, the dried raw material is cut to such an extent that it can be used as tea, and then the cell wall is crushed and the high molecular components are extracted with low molecules. A far-infrared roasted tea that has been roasted uniformly for 15 minutes.
Here, the far-infrared roasting apparatus 1 for producing the far-infrared roasted tea of Example 1 will be described.
As shown in FIGS. 1 and 2, the far-infrared roasting apparatus 1 is roughly composed of a base 11 on which each apparatus is arranged, and a far-infrared heater section provided on the inner wall of the ceiling of the lid 13 (cover with heater). 12, a stirring tank 14 for stirring the raw material, and a movable transfer container 19.
A far-infrared heater section 12 having a heater surface temperature of 400 to 500 ° C. is provided on the ceiling inner wall of the lid section 13 so that it can be moved up and down by an elevating mechanism 121. The pair of frames 124 is provided with a female screw portion 125, and the female screw portion 125 is a male screw that is rotated by a handle 127. The screw rod 126 is fitted with a screw. The far infrared heater 12 is attached to the lower end of the slide bar 122.
Therefore, the vertical position of the far-infrared heater 12 can be adjusted together with the frame 124 by rotating the pair of handles 127 (see FIG. 2) of the elevating mechanism 121 provided on both sides of the upper surface of the lid 13 forward and backward. Then, as shown in FIG. 3, the entire lid portion 13 is configured such that the user slides a pair of slide bases 111 (see FIG. 2) provided on the back of the gantry 11 with the gripping portion 131, and the stirring tank It moves so that the upper part of 14 may be covered.

As shown in FIG. 2, the rotating three paddles 15 are arranged in parallel in the horizontal direction inside the stirring tank 14, and the stirring blades slightly skewed on the surface of the rotating shaft of the three paddles 15. 151, and sprockets 152 are provided at the end portions of the paddles 15 respectively. As shown in the arrow direction in FIG. The paddles 15 are rotated in the same direction and the center paddle 15 is rotated in the opposite direction. A driven pulley 155 is provided at one end of the paddle 15 (the right end in FIG. 1). As shown in FIG. 2, a belt 162 is provided between the driving pulley 161 and the driven pulley 155 of the driving motor 16. Rotate and rotate.
The three paddles 15 that are close to each other and reversely rotate, and the stirring blades 151 that are slightly inclined and slightly slanted so that the raw material to be roasted is repeatedly raked up and dropped, and circulates far infrared heaters. It approaches the part 12, is heated uniformly, and stirring is also promoted, and it is roasted uniformly.

A plant or mushroom raw material A to be roasted is selected in the agitation tank 13, and the raw material A is finely crushed and adjusted in position by the far-infrared heater 12 and the moving mechanism 121 to a predetermined temperature. Then, roasted tea B is roasted for a predetermined time.
The roasting temperature in the far-infrared roasting of Example 1 is 220 ° C, but it is preferably in the range of 200 ° C to 350 ° C. Below 200 ° C, it is assumed that the rate of crushing the cell wall is small, and nutrition in the extraction experiment When the extraction amount of components and the like is small and the temperature is 350 ° C. or higher, carbonization proceeds, and conversely, the extraction amount of nutrient components and the like in the extraction experiment is reduced. Preferably, the range of 210 ° C to 300 ° C is good. The roasting time may be set so that it does not carbonize according to the roasting condition of the object, and it is usually sufficient to roast uniformly in the range of 5 to 15 minutes, and the extraction effect is not improved even if extra time is spent. .

Thus, when the predetermined time has elapsed and the roasted tea B has been roasted, the stirring tank 13 is inverted by the inversion mechanism 17 and the roasted tea B is transferred to the transfer container 19.
As shown in FIG. 4, the reversing mechanism 17 rotates about a rotation shaft 171 that is coaxial with the center paddle 15 a, and rotates the handle 172 so as to pass through the worm gear and the speed reduction mechanism 173. Then, the rotating shaft is inverted 180 degrees, and the roasted tea B in the stirring tank 13 is dropped into the transfer container 19 and stored.
An arc-shaped chute 18 is provided so as to cover the upper part of the agitation tank 14 so that the roasted tea B does not spill outside when reversing. In addition, the transfer container 19 is composed of a wire mesh 191 so that outside air can easily enter so that the hot roasted tea B can be quickly cooled. As shown in FIG. 4, the transfer container 19 is a transfer container 19 with a movable caster 192, and thus the recovered roasted tea B is transferred to the next step together with the transfer container 19.

The above operation procedure will be described as follows.
(1) Holding the holding part 131, the cover part 13 is moved backward, and the raw material A is put into the stirring tank 14.
(2) Holding the grip portion 131, the lid portion 13 is pulled forward and set on the upper part of the stirring tank 14.
(3) The handle 127 of the lifting mechanism 121 is rotated, and the heating distance with the raw material A is set to a predetermined distance.
(4) The roasting temperature and roasting time are set to predetermined values on the operation panel (not shown) of the far infrared roasting apparatus 1.
(5) Turn on the power switch of the far-infrared heater section 12 of the operation panel (not shown), and turn on the operation switch for paddle operation (ON).
(6) The power of the far-infrared heater 12 is turned off (OFF) after roasting for a predetermined time. Operation is also stopped.
(7) The lid portion 13 is moved backward, and the stirring tank 14 is inverted 180 degrees toward the front side of the apparatus. Even at this time, the paddle 15 is continuously operated in order to promote the scraping of the roasted tea B.
(8) The roasted tea B is dropped into the lower transfer container 19 through the chute 18 and collected.
(9) Stop the operation of the paddle 15 and reverse the handle 172 of the reversing mechanism 17 to return the stirring tank to the normal position facing upward.
In the following, if the operations (1) to (9) are repeated, the roasted tea B can be manufactured. In particular, the roasting temperature in the far-infrared roasting is appropriately 220 ° C. by the lifting mechanism 121. And it can set to the range of 200 to 350 degreeC.

[Extractor (tea) (second step)]
The components of the roasted tea B roasted by the far-infrared roasting apparatus 1 are extracted using the extractor 2, and the extractor 2 is saturated at 110 ° C to 130 ° C at 1.5 to 3 atm. What is necessary is just what is called a pressure pan extracted with hot water. In this range of 1.5 to 3 atmospheres, the extraction effect is difficult to obtain at 1.5 atmospheres or less, and at 3 atmospheres or more, the improvement of the effect is not seen compared to 3 atmospheres or less, and the apparatus becomes large and economical. Is also disadvantageous. Extraction is performed with saturated hot water at 110 ° C. to 130 ° C., but at 110 ° C. or less, the extraction effect at 100 ° C. is not significantly different, and the effect becomes remarkable at 110 ° C. or more, and 130 ° C. or less at 130 ° C. or more. This is because the effect is not improved as compared with the apparatus, and the apparatus becomes large and economically disadvantageous.
In this example, commercial pressure gama was used, saturated hot water at 120 ° C. was secured at 2 atm, and the components of the far-infrared roasted tea were extracted therein.

In the present invention, since the pressure gama for business use is inconvenient in a general household, the tea machine 2 as shown below may be simply used, and the result equivalent to the pressure gama for business use is obtained. This will be described with reference to FIGS.
First, the material of the main body 21 of the extractor (tea device) 2 is stainless because it can withstand 2 atm and is easy to process. In addition, a lid 22 is provided on the upper portion of the main body 21 of the extractor 2, and a packing 221 is provided in the vicinity of the outer periphery of the lid 22 to make the inside of the extractor 2 airtight. The lid portion 22 is firmly fixed to the main body 21 so that the lid portion 22 does not come off due to pressure, and this lid stopper member 211 can be easily removed after extraction of the roasted tea B with high-pressure and high-temperature saturated hot water. Structure. A grip portion 212 is provided at an appropriate position of the main body 21.
An appropriate position of the lid 22 of the main body 21 of the extractor 2 is provided with a steam valve 23 for adjusting the internal pressure and a safety valve 24 for releasing the steam when the set pressure is exceeded, so that a predetermined pressure is maintained. ing. Further, inside the lid 22 of the extractor (decoction device) 2, a net 25 is arranged at the bottom with a space of 3 cm or more from the lid portion 22 so that tea leaves do not block the steam valve 23 and the safety valve 24. The space part is configured.
A hot plate 213 coated with a thick ceramic or the like is applied to the outer bottom of the main body 21 of the extractor 2 and can be placed directly on the heat source 3 such as a heater. A number of far-infrared ceramic balls 26 are placed on the inner bottom portion of the main body 21 with a mesh plate 27 therebetween.
In use, the roasted tea B and water are put into the main body 21, the lid portion 22 is airtightly fixed by the lid stopper member 211, the hot plate 213 is placed on the heat source 3 and heated for a predetermined time.

[Extraction method in Example 1]
(1) Pretreatment in Example 1
[Ingredients]: Samurai (Enomoto Department), Reishi (Mushroom), Button Bow Fu (Seriaceae)
Each of the raw materials was dried and cut, put into the far-infrared roasting apparatus 1 described above, and far-infrared roasted under the following conditions.
[Far infrared roasting time] 5 to 15 minutes
[Temperature by far-infrared roasting machine] 220 degrees Celsius
(2) Extraction method with extractor in Example 1 Far-infrared roasted tea B is charged with 1500 ml of water in a pressure pan corresponding to extractor 2, and 15 g of each roasted tea is charged. After that, after covering and maintaining confidentiality, water is boiled on a medium fire with electricity or gas as a heat source.
After about 20 minutes, when the saturated hot water temperature reaches 120 ° C and 2 atm, when the steam leaks from the steam valve, the heat source is turned off and the extracted water left for about 15 minutes is 80 ° C. Remove from the pressure pan.
The open pan is filled with 1500 ml of water and 15 g of each non-roasted tea is added. Cover the water and boil the water with electricity or gas as a heat source at about medium heat, then remove the heat from the open pan when the heat source is stopped and the extracted water reaches 80 ° C.

[Extraction method in Comparative Example 1]
(1) Pretreatment in Comparative Example 1
[Ingredients]: Samurai (Enomoto Department), Reishi (Mushroom), Button Bow Fu (Seriaceae)
The raw materials are each dried and cut, but are not roasted.
(2) Extraction Method Using Extractor in Comparative Example 1 The open pan was filled with 1500 ml of water and 15 g of each non-roasted tea was added. Cover the water and boil the water with electricity or gas as a heat source at about medium heat, then remove the heat from the open pan when the heat source is stopped and the extracted water reaches 80 ° C.

[Comparison study of extracted components in Example 1 and Comparative Example 1]
(1) [Table 1] is a measured value of the amount of extracted main components of litchi (mushroom) in Example 1 and Comparative Example 1.

  From this [Table 1], it is a very robust shape in the lychee mushroom, but compared with the open pan of Comparative Example 1, it is a combination of the far infrared roasting of Example 1 of the present invention and the 2 atm pan. In the extraction method, the amount of extraction increases at a ratio of 440% plant fiber and 360% polyphenol, and it can be seen whether the extraction method of roasted tea of the present invention is very effective.

(2) [Table 2] is a measured value of the amount of extracted main components of koji (Enomoto) in Example 1 and Comparative Example 1.

  From this [Table 2], the dried persimmon (Enomotoceae) is also a plant with strong plant fibers like litchi, but compared to the open pan extraction method of Comparative Example 1, far-infrared roasting and 2 atm of Example 1 of the present invention In the extraction method using a combination of pans, the amount of extraction increases at a ratio of 260% plant fiber and 220% polyphenol, and it can be seen that the method for extracting roasted tea of the present invention is very effective.

(3) [Table 3] is a measurement value of the amount of extracted main components of button swell in Example 1 and Comparative Example 1.

  The button bow (long life grass) is a plant that grows naturally on the rocky beach in the center of Okinawa. From this [Table 3], compared with the open pan extraction method of Comparative Example 1, far infrared rays of Example 1 of the present invention In the extraction method based on the combination of roasting and 2 atm pan, the extraction amount is increased at a ratio of 810% plant fiber and 530% polyphenol, and it can be seen that the extraction method of the roasted tea of the present invention is very effective.

(4) [Table 4] is a measured value of the amount of extraction of functional components such as water-soluble plant fiber, iron, calcium, magnesium, vitamin B _{2 and the} like of button pea in Example 1 and Comparative Example 1.

  From this [Table 4], the water-soluble plant fiber, minerals, vitamins, etc. of button-bow fu (long-life grass) are compared with the conventional open pan extraction method of Comparative Example 1, far-infrared roasting of Example 1 of the present invention. It can be seen that in the extraction method using a combination of decoction and 2 atm pan, each functional component is extracted dramatically.

(5) [Table 5] is a measured value of peroxy radical scavenging ability (antioxidant ability) of button-bumpfish in Example 1 and Comparative Example 1.

  From Table 5, as compared with the conventional open pan extraction method of Comparative Example 1, the extraction method using the combination of far-infrared roasting and 2 atm pan of the present invention is proportional to the increase in the extraction amount of plant fiber and polyphenol. Thus, it can be seen that the numerical values of specific activity, total activity, ascorbic acid, trolox, and canolol, which are indexes of antioxidant power, are remarkably improved.

(6) [Table 6] is a combination of (1) a conventional teapot, (2) a conventional open pan in Comparative Example 1, and (3) a combination of the far-infrared roasting in Example 1 and a 2 atm pan as an extractor. It is the measured value of the extracted solid content comparison of the button bow fu when using an extractor.

  From this [Table 6], compared to (1) the conventional extraction method using a teapot and (2) the conventional open pan extraction method of Comparative Example 1, (3) the far infrared roasting of Example 1 of the present invention It can be seen that the amount of extracted solid content of button bow fu by the combination of 2 bar and 2 atm pan is extremely large.

As described above, according to the embodiments of the present invention, (1) various kinds of original tea can be efficiently extracted by performing high-pressure far-infrared roasting and then extracting by pressure, so that healthy Can greatly contribute. (2) Far-infrared roasting and pressure extraction enhance the mutual effect and the original tea extraction efficiency is greatly improved. (3) Polyphenols and plant fibers with strong antioxidant power that could not be extracted with teapots and pots such as conventional teapots can be extracted in large quantities. (4) It is possible to effectively use many kinds of local special teas, and there is an advantage that consumption of special tea can be expected.
Needless to say, the present invention is not limited to the above-described embodiments as long as the features of the present invention are not impaired.

1. Far-infrared roasting equipment, 11 ... Stand, 111 ... Slide stand,
12. Far infrared heater, 121 ... Lifting mechanism, 122 ... Slide bar
123 ... Slide hole, 124 ... Frame
125 ·· Female thread, 126 · · Screw rod, 127 · · Handle,
13 .... Lid part, 131 ... Gripping part,
14. Stirring tank,
15 ... paddle, 15a ... paddle in the middle, 151 ... stirring blades,
152 ・ ・ Sprocket, 153 ・ ・ Tension adjusting sprocket,
154 ・ ・ Chain 、 155 ・ ・ Driven pulley
16 .... Drive motor, 161 ... Drive pulley, 162 ... Bell,
17 .... Reversing mechanism, 171 ... Rotating shaft, 172 ... Handle, 173 ... Deceleration mechanism,
18 .... shoot,
19 .... Transfer container, 191 ... Wire mesh, 192 ... Caster 2 ... Extractor (brown), 21 ... Main body, 211 ... Capping member, 212 ... Grip part 213 ... Heat plate,
22 .. Cover part, 221 .. Packing,
23 ... Steam valve, 24 ... Safety valve, 25 ... Anti-netting,
26 ... Far infrared ceramic balls, 27 ...
3. Heat source (heater, gas, etc.)
A ... Raw materials for plants and mushrooms, B ... Roasted tea

Claims (2)

  Plants and mushrooms are roasted uniformly with far-infrared roasting heat of 180 ° C. to 350 ° C. to obtain far-infrared roasted tea, and the far-infrared roasted tea is 1.5 to 3 atm in a completely sealed container structure. A method for extracting roasted tea in which the components of the polymer structure of polyphenols and polysaccharides are extracted in a tea pot that is distilled with saturated hot water in the range of 110 ° C. to 130 ° C. to lower the polymer structure and extract.   The method for extracting roasted tea according to claim 1, wherein the plants and mushrooms are selected from koji, button-bowl and litchi.

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