JP2013034435A - Method for producing tea leaf infusion and production management method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily and efficiently obtain, by infusion, desirable flavors of tea leaves such as black tea leaves which could not be produced by conventional methods.SOLUTION: The method includes following processes. Tea leaves produced using orthodox or semi-orthodox production methods for black tea, and tea leaves that have been rubbed/twisted and dried according to conventional production methods for oolong tea, which are full of aroma and strength and which are long in a specific direction are loaded into a filter bag used for infusion, to form a tea bag. Then, upon drinking, immediately prior to infusion using a solvent, the tea leaves, still in a state in which they are loaded into the filter bag used for infusion, are crushed using a pressuring apparatus 14 in order to make the length thereof shorter than at the time of loading.

Description

  The present invention relates to a method for producing a tea leaf extract using a tea bag in which tea leaves such as black tea leaves (tea leaves of black tea) are loaded in a filter bag for extraction, and a production management method thereof. Tea leaf extract (tea leaves) with excellent aroma and richness that was difficult to obtain with conventional tea bags, by devising the specifications of the tea leaves to be loaded and the material of the filter bag and crushing the tea leaves just before extraction Beverage) can be produced.

  Conventionally, as a tea leaf, for example, about a tea bag for a tea leaf, about 2 g of fine tea leaf is loaded into a filter bag for extraction with a paper material mainly made of vegetable fiber such as wood pulp. When drinking, it is generally extracted by immersing in hot water of about 150 cc for about 1 to 2 minutes to obtain a black tea liquid as a tea leaf extract and drinking it.

  In order to obtain a desired concentration of tea liquid from the tea leaves in the filter bag with such a relatively short immersion time, the black tea to be loaded has a high extraction efficiency as follows. Considered specifications are used.

  A) When producing black tea by the CTC (= Cut, Tear, and Crush) method, that is, black tea, passing the black tea leaves between rotating metal roller cutters destroys the leaf cells and exposes the extract. It is dried together with tea leaves containing fine fiber after promoting oxidative fermentation with oxygen in the inside. The dried surface of the tea adheres to the surface layer of the black tea produced by this process, and when it is immersed in hot water, the extract quickly leaches into the hot water.

  B) Small size (short-length) black tea leaves, that is, the orthodox manufacturing method known from the past as a method for producing black tea, produces fine fragments of 5 mm or less in the process, but these BOPF (Broken Orange Pekoe Fanning) A small grain system called dust. In addition, in recent years, small-sized tea leaves have been mass-produced by adding a process of twisting black tea leaves after the twisting process while applying the pressure called rotaben as a process to increase the amount of fine debris-sized black tea leaves. It is also called the semi-orthodox manufacturing method, and a small particle system called BOPF, Dust, etc., in which fine fragments of 5 mm or less obtained by this manufacturing method are generated during the process. Since these fine-sized black tea leaves have a small particle size, when the black tea leaves are immersed in boiling water, the extract quickly leaches into the boiling water.

  C) Tea leaves with a large particle size produced by the orthodox manufacturing method are crushed to less than about 5 mm before loading into filter bags.

  Black tea that can be extracted in a short time in these filter bags can give astringency and concentration suitable for drinking even by immersion for 1-2 minutes, but it is manufactured by the orthodox manufacturing method for fragrance and richness, and OP (Orange Pekoe) It is inferior to the tea liquid in which large tea leaves having a particle diameter of about 5 mm or more, which are referred to as “

  The reason why the fragrance and richness can be obtained well from the tea leaves having a large particle size produced by the orthodox production method as described above is as follows.

  1. Among the plucked tea leaves, the core bud and the central part of the first or second soft leaf immediately below are the main constituent elements, and these parts contain a lot of aroma and richness components.

  2. When looking at the cells of tea leaves, there are many that remain without destroying their cell membranes, and the cells protected by these cell membranes retain their scent and kokumi components without excessive oxidation.

  In addition, as for the black tea in which such a fragrance and a rich taste component remain, in the orthodox manufacturing method, not only a product from a tea leaf portion such as OP but also a product from a stem portion can be mentioned. Furthermore, the semi-orthodox production method corresponds to a product produced from tea leaves and stem portions in which the particle size is kept large without producing fine tea at the time of production.

  On the other hand, the CTC manufacturing method is characterized by the destruction of cells, and the tea leaf with a small particle size obtained by the orthodox manufacturing method has hard raw leaves and a peripheral portion of the leaf that contain little aroma and richness components. It is a major component. Furthermore, in the semi-orthodox manufacturing method, the fine size black tea generated by being twisted by the rotaben in the process is much more advanced than the black tea leaf having a large particle size. Even in the case where the tea leaves having a large particle size produced by the orthodox manufacturing method are crushed to less than about 5 mm before being loaded into the filter bag, the destruction of the cells is proceeding due to the crushing.

  In order to obtain a fragrance and richness that are difficult to obtain with such conventional tea bags, in recent years, tea leaves with a large particle size have been added to tetrahedral filter bags called pyramid bags, tetra packs, etc. You can see what you loaded.

  However, black tea leaves with a large particle size have low extraction efficiency, so even if a three-dimensional filter bag is used, a soaking time of about 3 minutes is often required to bring out a desired flavor. This relatively long soaking time is disadvantageous in that it does not satisfy the consumer's requirement to drink immediately, or the tea leaf extract temperature decreases.

  Furthermore, it has been observed that the intracellular scent and richness do not sufficiently transfer to the tea leaf extract even for a time of 3 minutes. As a solution to this problem, a method has been proposed in which extraction is performed in a short time after crushing to a minute size that destroys most cell membranes (see, for example, Patent Document 1).

Special table 2010-508032 gazette

  However, the tea leaves that have been crushed in this way have a large surface area, and the aroma and rich taste components are rapidly damaged by the effects of oxidation and the like. Therefore, deoxygenation packaging such as vacuum packaging is required for practical use, but when deodorizing and packaging each tea bag, it costs a lot of money. In the case of deoxidation packaging, oxidative deterioration of the tea leaf after opening becomes a problem.

Therefore, the present inventors have studied from various directions,
(i) The filter bag is filled with large-diameter orthodox or semi-orthodox tea, and the tea leaves are crushed just before drinking and then extracted with a solvent such as hot water or milk. By this, a tea liquid containing a lot of preferable aroma and richness can be easily obtained,
(ii) It is necessary to adjust the size (length) of tea leaves to be loaded and the tea leaf size (length) after crushing in order to obtain a desired balance of taste, fragrance and richness;
(iii) selecting a material for the filter bag that is not easily damaged during crushing;
(iv) Use a tea leaf of an appropriate part and shape in order to obtain a more fragrant and rich taste,
(v) Use of a crushing device (pressurizing device) is advantageous in obtaining a tea leaf extract containing a large amount of preferable aroma and richness, and by adjusting the shape of the pressurizing surface as a three-dimensional structure. It is advantageous in obtaining a desired flavor by adjusting the degree of crushing,
The present invention has been made based on a number of new useful findings and ideas, and the present invention is applicable not only to tea leaves but also to various tea leaves.

  An object of the present invention is to make it possible to easily and efficiently obtain a preferable flavor of tea leaves such as black tea leaves that cannot be obtained by conventional methods.

  The invention of claim 1 is a tea leaf produced by the orthodox or semi-orthodox production method for black tea, and a tea leaf that has been twisted and dried by the conventional production method for oolong tea, and contains a lot of aroma and richness components. A tea bag is formed by loading a filter bag with a long length into an extraction filter bag, and before drinking, the tea leaves are still loaded in the filter bag immediately before extraction with a solvent. Is characterized by crushing by applying an impact force such as pressure so that the length becomes shorter. Here, the tea leaf includes a stem portion in addition to a so-called leaf portion. The specific direction is the direction in which the tea leaves are the longest.

  In this case, as described in claim 2, it is desirable that the filter bag for extraction is made of a resin material and is formed into a bag shape that is not easily torn and through which a solvent easily passes. Here, the resin material is a material containing only a resin or a resin as a main component.

  In addition, as described in claim 3, the tea leaves loaded in the filter bag for extraction have a length in the specific direction of 3 mm or more, and a ratio including the tea leaves is 20% or more by weight. desirable.

  As described in claim 4, the tea leaves to be loaded in the filter bag for extraction have a large number of tea leaf cells containing the fragrance and rich taste components while maintaining their cell walls. Tea leaves that have been processed as tea leaves with core buds containing many ingredients and soft growing leaves as the main constituent, and / or stems and veins that contain aroma and rich taste ingredients It is desirable to contain thick tea leaves. Even if it is an orthodox manufacturing method or a semi-orthodox manufacturing method, tea leaves processed from hard raw leaves that are not core buds or soft growing leaves have less aroma and rich taste components, and the pressure of twisting process It can be seen that many cell walls are broken and broken into fine pieces, and even in the orthodox or semi-orthodox method, the fermentation is stopped at the peak of aroma and richness in the tea production process. In addition, there are tea leaves with few scents and richness components by applying a processing process that allows plenty of fermentation time due to ease of color development and production management. This is because it is necessary to avoid using tea leaves.

  In these cases, as described in claim 5, when crushing tea leaves in a state of being loaded in the filter bag for extraction, at least one of the plate members has two plate members. When crushing tea leaves across the filter for extraction using a pressurizing device in which a plurality of protrusions are formed in a lattice shape, a linear shape or a dot shape, the plate-like member of the pressurizing device It is also possible to apply an impact force with the plurality of protrusions across the extraction filter. Here, the plurality of protrusions are not only fixed to the plate-like member, but also their intervals (pitch) are attached so that adjustment is possible, and by changing the interval between the protrusions, tea leaves having a desired degree of crushing or grain size Of course, you can also get

  Invention of Claim 6 is constant about the said tea leaf extract at the time of selling the tea leaf extract obtained by the manufacturing method of the tea leaf extract in any one of Claims 1-5 to a consumer in a beverage store. A tea leaf extract production management method that ensures the quality of tea leaves, which are made by orthodox method or semi-orthodox method, and contain a large amount of fragrance and rich taste components and have a long length in a specific direction. A step of forming a tea bag while managing the length of the tea leaves so as to be loaded, a step of managing the crushing of the tea leaves in the filter bag for extraction, and when selling tea leaf extract at the beverage store The process of crushing while controlling the pressure applied to the tea leaves in the filter bag for extraction so that the desired flavor can be easily obtained, and the time after crushing must be managed. Characterized in that it comprises a step of extracting. In this case, as described in claim 7, the tea leaves are crushed by a pressure device having a plate-like member on which a pressure surface for crushing is formed. It is desirable to carry out by managing the structure of the pressure surface for crushing formed on the pressure surface.

  If it does in this way, it will become possible to make a consumer provide a tea leaf extract (for example, black tea) of fixed quality in a drink store by managing the above-mentioned series of processes consistently.

  The present invention is a process in which tea leaves (long ones) containing fragrance and rich taste components in cells are loaded in a filter bag, and the tea leaves are crushed while remaining in the filter bag immediately before extraction. Therefore, it is possible to store the scent and rich taste components inside the tea leaves over a long period of time while being crushed until they are crushed after being loaded into the filter bag, and can be extracted as a tea bag immediately after crushing while still in the filter bag With this convenience, it is possible to take out the aroma and richness components that have been kept without oxidation inside the tea leaves.

It is explanatory drawing of the pressurization apparatus used in crushing a tea leaf.

  When obtaining a tea leaf extract, for example, a tea leaf extract of a tea leaf by the method of the present invention, first, it is a tea leaf produced by a semi-orthodox manufacturing method or an orthodox manufacturing method, and has a lot of aroma and richness components. A tea bag is formed by loading a filter bag having a long length in a specific direction into a filter bag for extraction (a filter bag in which a solvent such as hot water is easily passed). When drinking, immediately before extraction with a solvent, impact force such as pressure is applied to crush the tea leaves inside the filter bag. The extraction method using a solvent typically includes an immersion method, but so-called filtration extraction in which a solvent such as hot water is passed in one direction may be used.

  Subsequently, the method of the present invention will be described using the dipping method as a representative example.

  In the present invention, the tea leaf is loaded into the filter bag, and at that time, it is necessary to load the tea leaf having a size that can be crushed later. By loading such a crushed black tea leaf, the fragrance and richness can be obtained from the crushed black tea leaf.

  Thus, the tea which can be crushed uses the tea leaf or stem tea by the orthodox manufacturing method or the semi orthodox manufacturing method of 3 mm or more in length, Preferably it is 5 mm or more. About the length (size) of the tea leaf after crushing, it should just become smaller than the original length, and it depends on the desired flavor balance and the presumed extraction method, but it is 1 / 2-1 of the length before crushing. A length of about / 3 is desirable. If it is crushed too finely compared to the original tea leaves loaded before crushing, the generation of fine powder increases, and these powders are mixed into the extract, which affects the appearance of black tea (tea leaf extract) On the other hand, if the crushing is too rough, the effect of the present invention of obtaining a fragrance and richness by crushing cannot be obtained.

  Moreover, astringency etc. become easy to be extracted in a short time, so that the length of tea leaves is shortened by crushing. If the desired flavor contains a strong astringency such as for milk tea, the length should be short, and if it does not require a strong astringency such as for straight tea, the length should be long.

  In the extraction method, if it is premised on a short time extraction of about 1 minute at a high temperature such as 95 degrees or more, the length is good, and if it is premised on a long time extraction of about 2 minutes or more at a high temperature, the length is Longer is better. Furthermore, it may be crushed at a crushing degree suitable for each extraction method such as long-time extraction at a low temperature of about 70 degrees or so-called espresso extraction of 100 degrees or more.

  In any degree of crushing, the length of tea leaves is shorter after crushing than before crushing, so that the aroma and rich taste of black tea can easily be transferred to the tea leaf extract in a short time. Considering this point, it is necessary to adjust the tea leaf to be loaded and the degree of crushing so that the balance of tastes such as aroma, richness and astringency is suitable for the taste of consumers.

  Moreover, since the tea leaf is loaded into the filter bag and used as a tea bag, the filter bag must have a specification that will not be damaged when the tea leaf is crushed later. Depending on the crushing method, paper filters using only wood pulp may be easily broken even when a relatively low pressure is applied partially, and the extraction efficiency increases when the paper thickness is increased to avoid breakage. Decreases. On the other hand, if a filter bag using a resin such as nylon, polyethylene, or polypropylene is used as a material, it is difficult to tear and a solvent such as hot water can be easily passed. As described above, the tea leaf is loaded into the resin filter bag by the orthodox manufacturing method or the semi-orthodox manufacturing method, and the tea leaf is preferably of a quality that promotes the expression of aroma and richness by crushing. In order to promote the expression of fragrance and rich taste by crushing, the cells of tea that contain the fragrance and rich taste components exist in the tea leaves while keeping the walls, and the cell walls are broken by crushing before drinking, It is necessary that the kokumi component can be transferred to the tea leaf extract in a short time. The production area of such quality tea leaves includes Darjeeling black tea, which has a lot of unique fragrance and richness as first flash, second flash, etc., as well as characteristic fragrances such as Uba, Nuwara Eliya, Dimbra, Rufuna, etc. There are Sri Lankan teas known for their richness.

  The shape of the tea leaves is called OP or Pekoe, which causes less cell destruction in the process of making tea while using core buds rich in fragrance and richness components and soft raw leaves during growth as the main constituent materials. The shape is desirable. Furthermore, thick black tea leaves such as stems and veins containing fragrance and rich flavor components can also be cited as black teas that can acquire the fragrance and rich flavor components by cell destruction by crushing. The tea leaves having a quality that promotes the expression of fragrance and richness by crushing may be used alone, or two or more kinds may be used in combination. Moreover, you may use together with the tea leaves which are not made into the object of crushing, the tea leaves which are not going to acquire the effect by crushing, and also foods other than black tea.

  Even in the orthodox or semi-orthodox process, tea leaves processed from hard raw leaves that are not core buds or soft growing leaves have less fragrance and rich taste components, and more cell walls due to twisting pressure. In addition, even in the orthodox manufacturing method or semi-orthodox manufacturing method, fermentation cannot be stopped at the peak of fragrance and richness in the tea production process, There are some tea leaves that have less fragrance and rich body ingredients by applying a processing process that allows plenty of fermentation time to be taken out and easy to manage production. It is desirable to avoid use.

  In the present invention, the tea leaf loaded in the filter bag by the above method is crushed by applying an impact force such as pressure from the outside of the filter bag immediately before drinking, and the length is shortened. However, it is difficult to manage the length of the tea leaves obtained after crushing when simply applying uniform pressure from the outside of the filter bag. And easily affected by the orientation. That is, when the pressure is increased to crush the tea leaves arranged in parallel to the pressing surface, crushing proceeds at a stretch, and a phenomenon that a lot of fine powder is generated is observed. In order to crush to a desired size, it has been confirmed that the effect is improved by crushing by applying pressure to the pressure at predetermined intervals.

  Therefore, when crushing tea leaves, there are two plate-like members, and at least one of the plate-like members has a plurality of protrusions that are grid-like, linear, or dot-like, and are strong and weak against the applied pressure at a predetermined interval. When the tea leaves are crushed by sandwiching the extraction filter with the pressurization device formed so that the extraction filter can be added, the plate-like member of the pressurization device sandwiches the extraction filter. An impact force may be applied by a plurality of protrusions, and the plurality of protrusions (three-dimensional structure) may act on the tea leaf via the filter bag to be crushed. The pressurization may be performed a plurality of times by changing the same plate member or plate member. Needless to say, the crushing method and apparatus are not limited to this.

  Specifically, a case where a three-dimensional structure having a plurality of linear protrusions in parallel is formed on the pressing surface of each plate-like member will be described. For example, as shown in FIG. 1, a fan-shaped plate member 11 and a fan-shaped plate member 12 are connected through a hinge 13 so as to be openable and closable. When the tea leaf 15B is crushed with the tea bag 15 (with the tea leaf 15B loaded in the filter bag 15A), the tea bag 15 is brought closer to the hinge 13 side and the tea leaf 15B is hinged in the filter bag 15A. Vibration is applied so that the tea leaves 15B are arranged side by side, and the tea leaves 15B are pressed with the three-dimensional structure (plural protrusions 11a, 12a) with the tea bag 15 sandwiched between the plate-like members 11, 12 of the pressurizing device 14. That's fine. Here, as the plate-like members 11 and 12, a hard plate made of hard rubber, hard resin, metal, or the like may be used, and these may be used in combination. For example, in the case of the pressurizing apparatus 14 shown in FIG. 1, one plate-like member 11 is made of hard resin, and linear projections 11a having a height of 1.5 mm are provided at intervals of 5 mm, and the other plate-like member. 12 is made of stainless steel, and linear protrusions having a height of 1 mm are provided at intervals of 5 mm.

  In addition, there are many variations of tea, which is a luxury product, such as Darjeeling, Uva, Nuwara Eliya, Dimbra, Rufna, etc. depending on the production area, first flush, second flush etc. depending on the production season, and milk tea according to drinking applications , Straight tea, lemon tea, ice tea. In order to obtain the desired quality of black tea (extracted liquid) by crushing these various variable materials, use a suitable device that can control the degree of crushing, and the tea in the filter bag on the premise of the performance of the device It is desirable to produce leaves (tea bags), and it is also desirable to use extraction methods such as temperature and soaking time to bring out an ideal balance of flavor.

  As a business model, by consistently providing and managing a series of tea bags from production to crushing and extraction services, it becomes possible to provide consumers with a tea with an unprecedented flavor. It may be for business use such as a restaurant or home use, and an example of the production method, the crushing method, and the extraction method for the filter bag tea leaves according to the present invention will be described.

  Ordox and / or semi-orthodox tea leaves that are generally rich in fragrance and richness, and / or semi-orthodox tea leaves, such as Darjeeling Fast Flush OP, Sri Lankan Funa OP1, etc. A tea bag that is not intended to be obtained, for example, a combination of Indonesian CTC and an extract material other than tea leaves is loaded into a filter bag to form a tea bag. Then, for drinking, just before extraction, the tea leaves with a long scent and rich taste and long tea leaves are crushed to the required tea leaf length and extracted with a solvent such as hot water while remaining in the filter bag. Thus, a black tea (extract) containing a lot of fragrance and richness can be obtained. In addition, as a filter bag, the material which has resin, such as polyethylene as a main component, is hard to tear and a solvent passes easily is used.

  A tea leaf that has a long scent and a rich taste and has a long length means that it is a semi-orthodox and / or orthodox tea leaf, and the length of the tea leaf is 3 mm or more, preferably 5 mm or more. In addition, in this way, tea leaves that have a lot of aroma and richness and have a long tea leaf length, there are many tea leaf cells that contain the aroma and rich taste components while keeping the wall, and as a shape Contains a core bud that contains a lot of fragrance and rich flavor components and soft raw leaves that are still growing, and is processed into black tea, and / or contains fragrance and rich flavor components. Use thick tea leaves such as stems and veins.

  When crushing tea leaves in tea bags (tea leaves loaded in filter bags), as described above, they have two plate-like materials so that they can be efficiently crushed to the desired size. The pressure from the protruding part of the plate-like member acts on the tea leaf via the filter bag by using the pressure device that can apply pressure by pressing the filter bag with both sides from the both sides and applying pressure. The tea leaves will be crushed into a predetermined size. That is, such a pressurizing device can be used as an appropriate device capable of managing the degree of crushing.

  In order to obtain black tea (tea leaf extract) in this way, a series of processes from production of tea bags (black tea leaves in filter bags) to crushing and extraction services are consistently provided and managed. It can provide consumers with excellent black tea with no flavor.

  The black tea thus obtained contains more fragrance and rich body components than black tea obtained from a tea bag in which a black tea leaf having a short length is loaded in a filter bag from the beginning. Compared to tea obtained by extracting a tea bag loaded with a long tea leaf from the beginning without a crushing process as it is, it has a taste such as aroma, richness and astringency under the same extraction conditions. Black tea with a different balance can be obtained, and furthermore, by combining the extraction conditions such as crushing degree and extraction temperature and time such as low temperature / high temperature, astringency can be suppressed while extracting aroma and richness, You can get a variety of teas that bring out the richness and astringency.

An example of various variations of black tea (in the case of a product loaded with 2 g of Darjeeling Second Flash OP) is as follows. Here, the extraction temperature is high, low, and normal temperature means 95 ° C., 80 ° C., and 20 ° C., respectively.

Degree of crushing Extraction temperature Extraction time Fragrance Suitable drinking menu Coarse High 2 minutes Strong A little Strong Astringent and strong fragrant straight Fine High 1 minute A little Strong A little astringent and strong fragrant straight Fine High 2 minutes Strong Strong Tea leaves Strong milk tea Fine Low 3 minutes Strong Strong Cold and fragrant cold tea with weak astringency Minor room temperature 2 hours Slightly strong Medium cold Ice tea with weak astringency with ice

The black tea thus obtained is characterized by containing abundant aromas and rich taste ingredients, and exhibits quality characteristics that could not be obtained with conventional tea bags.

  In addition, in the restaurant business such as restaurants, tea bags that have been apt to be regarded as omissions in the past are recognized by consumers as a means of managing the freshness of tea just before extraction. It is possible to obtain consumer satisfaction while being a method of providing beverages.

  The black tea (tea leaf extract) thus obtained can be drunk as it is, but can be drunk by heating or cooling, adding sweeteners, milk, fruit juice, other foods, and food additives. Of course.

  According to the above method, the step of loading a tea bag with a long tea leaf length containing a fragrance and a rich flavor component into a filter bag to make a tea bag, and crushing the tea leaf as it is just before extraction By passing, it can be stored for a long period of time while suppressing the oxidation of the aroma and flavor components inside the tea leaf until it is crushed after being loaded in the filter bag, and it can be extracted immediately after crushing in the state of the tea bag With this convenience, it can be said to be an epoch-making technology that takes out the fragrance and rich taste components that have been kept without oxidation inside the tea leaves.

  As is apparent from the above description, the present invention is superior in aroma and richness compared to a tea bag in which a fine tea leaf is generally loaded in a filter bag, and has a long tea leaf length. Compared to tea bags that are loaded with leaves and used for extraction as they are, they provide differences in extraction performance due to differences in tea leaf cell aroma and body taste and particle size due to crushing. , To dispel the concept of tea bags so far.

  And moreover, the variations of teas that are luxury goods, (i) Darjeeling, Uva, Nuwara Eliya, Dimbra, Rufuna etc. according to the production area, (ii) Fast flush, second flush etc. according to the production season, (iii) Drinking Depending on the application, suitable equipment that can control the degree of crushing (for example, the above-mentioned) to crush materials with various variable elements such as milk tea, straight tea, lemon tea, and ice tea to obtain a desired quality of tea. Pre-extraction treatment and extraction, such as crushing degree, temperature, and soaking time, to produce a tea bag with filter bags on the premise of the performance of the device. Using the method as a business model, manufacturers and drinking service providers have broken the production of black tea in filter bags. The business model that provides consumers with unprecedented flavored tea by consistently providing and managing a series of services up to the extraction service follows the manufacturer side, beverage service provider side, and consumer side respectively. This is an epoch-making technology that gives me the benefits.

By the way, about the relationship between the ratio (weight ratio) in which the length of a specific direction is long before crushing and the ratio (weight ratio) in which the length of the specific length is included after crushing, from various experimental results It has been confirmed that the ratio of the tea leaves loaded in the extraction filter bag including those having a long length in the specific direction may be 20% or more by weight. For example,
a. 90% before crushing → 60%, 45%, 35%, 20% after crushing, etc. b. 50% before crushing → 35%, 23%, 15%, etc. after crushing c. 20% before crushing → 10% after crushing, 6%, etc. d. 10% before crushing → 4% after crushing, etc. Among these, the ones with a small length of about 10% before the crushing (originally fine tea leaves) like this This is because there are few tea leaves that can be made fine by crushing under such pressure, and there is not much flavor effect by crushing. Therefore, as described above, it can be said that the ratio of the tea leaves loaded in the extraction filter bag including those having a long length in the specific direction may be 20% or more by weight. The relationship can be confirmed by the following Examples 1 and 2. In the first embodiment, the pattern a is described above. In the second embodiment, the length of 3 mm is not used as a reference, and the length is 5 mm.

  Then, although the Example of this invention is described, this invention is not limited to these.

  Using a non-woven fabric (manufactured by Daiki Shoji Co., Ltd.) having polyethylene as a main component, 2 g of Darjeeling First Flash OP was loaded into a filter bag molded into an envelope shape having a short side of 50 mm and a long side of 60 mm. In the loaded Darjeeling First Flash OP, the proportion of tea leaves having a length of 3 mm or more is 80% or more by weight. When crushing, a pressurizing device (having two plate-like members that form a grid-like three-dimensional structure in which hard rubber with a width of 0.5 mm is arranged at intervals of 3 mm has a three-dimensional structure of each of the two plate-like members (Hard rubber part) facing each other so that the tea leaves in the filter bag spread evenly in the bag, and placed horizontally on one plate-like member. The other plate-like member was placed and pressed with the filter bag in between, and the tea leaves in the bag were crushed to a predetermined length.

  The filter bag was not damaged, and in the crushed black tea leaves, the ratio of the length of 3 mm or more was 40% or less by weight.

Moreover, the following filter bag tea leaves (tea bags) were used as comparative examples.
A) The above tea bags that were not crushed b) Tea bags that were crushed under the same conditions as above and stored at room temperature for 10 days) Fine size (length) while being produced at the same time as the Darjeeling First Flush OP at a tea production plant Tea bags in which 2 g of Darjeeling Fast Flush BOP classified as short is loaded in the filter bag. The results of extracting these were as follows. In addition, sensory evaluation performed five-step absolute evaluation (1 (weak / bad)-5 (strong / good)) by a rating method 5 times, and made the average value the score.

-Sensory evaluation by panel 1
Conditions: Hot water 140 cc with hot water temperature 98 ° C. Soaking time 1 minute Extraction temperature 55 to 65 ° C. Examination of flavor according to the predetermined tea sensory examination method Example of the present invention Aroma evaluation 4.1 Kokumi evaluation 4.1 Astringent Taste intensity 2.2
Comparative Example a) Aroma evaluation 2.9 Body taste evaluation 3.0 Astringency 2.1
Comparative Example a) Aroma evaluation 3.3 Body taste evaluation 3.6 Astringency 1.9
Comparative Example C) Fragrance Evaluation 2.0 Body Taste Evaluation 3.2 Astringency 3.8

-Sensory evaluation by panel 2-
Condition: Immersion in 140 cc hot water Temperature 98 ° C. Immersion time 2 minutes Extract flavor at 55-65 ° C. Extraction of taste according to a predetermined tea sensory examination method Example of the present invention Aroma evaluation 4.2 Kokumi evaluation 4.3 Astringent Taste intensity 3.4
Comparative Example A) Aroma evaluation 3.6 Rich taste evaluation 2.9 Astringency intensity 3.2
Comparative Example a) Aroma evaluation 3.2 Kokumai evaluation 3.5 Astringency 3.6
Comparative Example C) Aroma evaluation 1.9 Body taste evaluation 3.1 Astringency 4.3

-Sensory evaluation by panel 3-
Condition: Immersion in 140 cc of hot water Temperature of hot water 80 ° C. Immersion time 2 minutes Extraction of flavor by a predetermined tea sensory examination method at an extraction liquid temperature of 55-65 ° C. Example of the present invention Aroma evaluation 3.2 Kokumi evaluation 3.3 Astringent Taste intensity 1.9
Comparative Example A) Aroma evaluation 3.1 Body taste evaluation 2.8 Astringency 1.8
Comparative Example A) Aroma evaluation 1.6 Kokumaku evaluation 2.2 Astringency 1.8
Comparative Example C) Scent Evaluation 1.8 Meat Taste Evaluation 3.1 Astringency Strength 4.2

-Sensory evaluation by panel 4-
Conditions: 100 cc of hot water immersed in hot water at a temperature of 98 ° C. After 1.5 minutes of immersion time, 40 cc of ice was added. Extracted at a temperature of 10 ° C., examined for flavor by a predetermined black tea sensory examination method Example of the present invention Aroma evaluation 3.9 Taste evaluation 3.2 Astringency intensity 2.8
Comparative Example A) Aroma evaluation 3.2 Body taste evaluation 2.4 Astringency 2.9
Comparative Example A) Aroma evaluation 3.2 Full evaluation 2.5 Astringency intensity 3.3
Comparative Example C) Aroma evaluation 1.9 Body taste evaluation 3.0 Astringency 4.3

What should be noted as a result of this experiment is that, compared to Comparative Example C) in which fine tea was loaded from the beginning, those loaded with tea with a long tea leaf length were generally aroma and rich regardless of whether or not crushing occurred. The taste is good and there is little astringency.

  However, since 10 days after crushing, it is observed that the fragrance and rich taste are reduced, so it is assumed that the fragrance and rich taste components have deteriorated due to oxidation during this period. It can be seen that the preferred aroma and rich taste component can be extracted effectively by carrying out immediately before drinking.

  Furthermore, in comparison with Comparative Example a) which was extracted without crushing and loaded with black tea with a long tea leaf length, a lot of fragrance was obtained in a short time of 1 to 1.5 minutes by crushing immediately before drinking. While extracting the richness, if it is hot water of 98 ° C. by crushing immediately before drinking, extraction with good fragrance while suppressing astringency with short immersion of 1 to 1.5 minutes Since a liquid was obtained, it was speculated that in this example, it was particularly suitable for drinking with straight black tea without milk or iced black tea that was cooled and drunk.

  As described above, in the present invention, if a tea leaf that contains a large amount of fragrance and rich body taste, which is a darjeeling first flush, and has a strong astringency is used, the aroma and richness are strong while there is little astringency depending on the setting of extraction conditions. It was confirmed that flavor characteristics that could not be obtained with a conventional tea bag (black tea in a filter bag) were obtained.

  Using a resin cloth (manufactured by Daiki Shoji Co., Ltd.) having nylon as a main component, 2 g of Sri Lankan funa OP1 produced by the orthodox manufacturing method was loaded into a filter bag molded into a tetrahedron with 60 mm sides. In the loaded Sri Lankan funa OP1, the ratio of the length of 5 mm or more was 80% or more by weight.

  For crushing, a tabletop cooking device that squeezes fruit juice from lemon fruit cooked in a fence shape was used as a pressure device. That is, in a cooking device (pressurizing device) in which a metal plate-like member and an uneven resin plate-like member move in a fan shape around a hinge shaft, a tetrahedral filter loaded with the tea leaves is used. After placing one side of the bag close to the base of the hinge, tea was vibrated with the intention of lined up near the hinge axis in the bag. After that, both the plate-shaped members were brought close to each other to press the tea bag, and the tea leaves inside were crushed.

  The filter bag was not damaged, and the proportion of the length of 5 mm or more in the crushed black tea leaf was 40% or less by weight.

Further, as a comparative example, the following filter bag tea (tea bag) was used.
A) The above tea bags that were not crushed b) Tea bags that were crushed under the same conditions as above and stored at room temperature for 10 days) While being produced at the same time as the Sri Lankan Funa OP1 A tea bag in which 2 g of Sri Lankan Funa BOP, which is classified as short), is loaded in the above filter bag. D) A tea bag in which 2 g of Assam CTCOP produced by the CTC manufacturing method is loaded in the above filter bag.

-Sensory evaluation by panel 5-
Condition: Soaking temperature at 140 cc of milk: 85 ° C. Soaking time: 2 minutes Extraction temperature: 55-65 ° C. Examining flavor with predetermined tea sensory examination method Example of the present invention Fragrance evaluation 3.5 Body strength 3.0
Comparative Example A) Aroma evaluation 2.0 Body taste strength 2.0
Comparative Example i) Aroma evaluation 2.5 Body strength 3.0
Comparative Example C) Aroma Evaluation 2.0 Body Strength 3.0
Comparative Example d) Fragrance evaluation 1.5 Body strength 2.5

As a result of this experiment, comparative examples a) extracted without loading the black tea with a long tea leaf length without crushing were compared with the comparative examples c) and d), which were loaded with fine black tea or black tea from the CTC manufacturing method from the beginning. Compared to the present invention examples and comparative examples a), the richness was weak.

  This is presumably due to the fact that the effective components could not be sufficiently extracted at the temperature of 85 ° C. for 2 minutes and the extraction time due to the long length of the tea leaves. This also appears in the evaluation of fragrance as a lower score than the example of the present invention, and in the example of the present invention, it is understood that the scent component can be extracted even in a short time.

  In this way, tea that is not boiled to maintain the flavor is used as a solvent, and the tea leaves with a long tea leaf length loaded in the filter bag can be immersed in a medium high temperature of 85 ° C for 2 minutes. By crushing and soaking immediately before drinking, a milk tea with a strong aroma of black tea and a strong taste was obtained. That is, in the case of this Example, it was guessed that it was especially suitable for drinking with what is called royal milk tea which extracts milk as a solvent.

  As described above, in the present invention, if a tea leaf containing a scent of Sri Lankan funnel and a rich flavor component and a component that brings out the rich taste by milk is used, it is a simple method of immersing a tea bag in milk for a short time. However, it was confirmed that the flavor characteristics that could not be obtained with a conventional tea bag called Royal Milk Tea, which has a strong aroma and richness, were obtained.

  In the above-described embodiment, the tea leaf extract is described as the tea leaf extract, but in addition, semi-fermented tea (for example, oolong tea using tea leaves that have been twisted and dried by a conventional manufacturing method), Japanese tea, and others. The same can be applied to the tea leaf extract.

  In the above embodiment, in the pressurizing device 14, not only when the linear projections 11a and 12a are fixedly provided on the plate-like members 11 and 12, but also by using a well-known means, the distance between them is determined. It is also possible to adjust the (pitch) so that the interval between the protrusions can be changed to obtain tea leaves having a desired degree of crushing or particle size. The plurality of protrusions may be formed by forming at least one of the plate-like members, or may be provided with a protrusion on one side and a recess corresponding to the other. Furthermore, not only when it couple | bonds through a hinge, but two plate-shaped members should just be attached so that those space | intervals can be adjusted. In these cases, for example, when obtaining a tea leaf having a short length, the pitch of the protrusions is adjusted to be shortened so that the leaf can be finely crushed. What is necessary is just to adjust so that the pitch of a part may become long and to crush roughly.

DESCRIPTION OF SYMBOLS 11, 12 Plate-shaped member 11a, 12a Linear protrusion 13 Hinge 14 Pressure apparatus

Claims (7)

For tea, tea leaves by the orthodox or semi-orthodox process, and for oolong tea, tea leaves that have been twisted and dried by the conventional process and contain a large amount of fragrance and rich body components in the specified direction are used as filter bags for extraction. To form a tea bag,
When drinking, immediately before extraction with a solvent, the tea leaves are crushed by applying an impact force such as pressure so that the length is shorter than that at the time of loading while being loaded in the filter bag. To produce tea leaf extract.   The method for producing a tea leaf extract according to claim 1, wherein the filter bag for extraction uses a resin material and is formed into a bag shape that is not easily torn and through which a solvent easily passes.   The method for producing a tea leaf extract according to claim 1 or 2, wherein the tea leaf loaded in the filter bag for extraction has a length in the specific direction of 3 mm or more, and a ratio containing the tea leaf is 20% or more by weight. . The tea leaves to be loaded in the filter bag for extraction are present in a large number of cells of the tea leaves containing the scent and rich taste components while keeping their cell walls,
It contains tea leaves that are rich in fragrance and rich body ingredients and soft raw leaves that are still growing, and is processed as tea leaves with little cell destruction, and / or contains fragrance and rich body ingredients. The method for producing a tea leaf extract according to any one of claims 1 to 3, comprising thick tea leaves such as stems and veins. When crushing tea leaves while being loaded in the filter bag for extraction, there are two plate-like members, and at least one of the plate-like members has a plurality of protrusions in a lattice shape, a linear shape, or a dot shape. Using the formed pressurization device,
5. The method according to claim 1, wherein when the tea leaves are crushed with the extraction filter interposed therebetween, an impact force is applied with the plurality of protrusions with the extraction filter interposed between the plate-like members of the pressurizing device. The manufacturing method of the tea leaf extract as described in any one. Tea leaf extraction that ensures a certain quality for the tea leaf extract obtained by selling the tea leaf extract obtained by the method for producing the tea leaf extract according to any one of claims 1 to 5 to a consumer at a beverage store. A liquid production management method,
Tea bags while controlling the length of the tea leaves such that tea leaves by the orthodox method or semi-orthodox method, which have a lot of aroma and richness components and have a long length in a specific direction, are loaded into the filter bag for extraction. Forming a step;
Managing the crushing of the tea leaves in the filter bag for extraction,
When selling the tea leaf extract at the beverage store, the step of crushing while managing the pressure applied to the tea leaves in the filter bag for extraction, so that the desired flavor is easily crushed,
And a step of performing extraction while managing the time after the crushing. The tea leaves are crushed by a pressure device having a plate-like member on which a pressure surface for crushing is formed,
The tea leaf extract production management method according to claim 6, wherein the pressure is managed by managing a structure of a pressure surface for crushing formed on the pressure surface.

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