JP2018029562A - Methods for producing powder tea additive, mixed powder tea, and mixed powder tea-containing food - Google Patents
Methods for producing powder tea additive, mixed powder tea, and mixed powder tea-containing food Download PDFInfo
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Abstract
Description
本発明は、粉末茶添加物、混合粉末茶及び混合粉末茶含有食品の製造方法に関する。 The present invention relates to a method for producing powdered tea additive, mixed powdered tea and mixed powdered tea-containing food.
茶は、古来より世界中で親しまれている飲料であって、我国においても、最もポピュラーな嗜好性飲料の一つである。
茶は、その製法によって、発酵茶、半発酵茶、及び不発酵茶等に分類される。茶葉には、例えば、団茶や餅茶といった茶葉を固めた緊圧茶、ばらばらの状態の所謂散茶、及び、更にこれを粉末にしたもの等の形態が存在する。
Tea is a beverage that has been popular all over the world since ancient times, and is one of the most popular taste drinks in our country.
Tea is classified into fermented tea, semi-fermented tea, non-fermented tea, and the like according to its production method. There are various types of tea leaves, for example, tenacious tea made of tea leaves such as dancha and kojicha, so-called powdered tea in a loose state, and powdered tea.
茶葉から茶を抽出する方法も様々に変遷してきた。例えば、昔の中国や日本では粉末茶を茶碗で立てる「抹茶」が一般的であって、この形態は現在も茶道として残っている。現在の急須を使用する形態は古くから広まっているが、更に昨今ではペットボトル緑茶飲料が広く流通し、緑茶飲料の飲用人口は大幅に増大した。 The method of extracting tea from tea leaves has also changed in various ways. For example, in old China and Japan, “matcha”, which is a powdered tea made in a teacup, is common, and this form still remains as a tea ceremony. The form of using the current teapot has been widespread for a long time, but nowadays, plastic bottle green tea beverages have been widely distributed, and the drinking population of green tea beverages has greatly increased.
近年、抹茶の風味や健康性が注目され、抹茶を含有した食品が数多く上市されている。上記ペットボトル緑茶飲料についても、抹茶を含有しているものが広く流通している。
抹茶は、原料となる被覆栽培された茶葉をその酸化酵素の働きを失活させた碾茶荒茶へと加工する工程と、碾茶荒茶を整形・分別・乾燥に供して、碾茶に加工する工程と、更には、碾茶を石臼等で粉砕する工程とを含む複雑な方法により製造される。
In recent years, the flavor and health of Matcha have attracted attention, and many foods containing Matcha have been marketed. As for the above-mentioned PET bottle green tea beverages, those containing matcha are widely distributed.
Matcha is a process of processing the tea leaf grown as a raw material into 碾 茶 荒 茶 which has deactivated the function of its oxidase, and the process of processing 碾 茶 荒 茶 after shaping, sorting and drying into 碾 茶 碾And, moreover, it is produced by a complicated method including a step of pulverizing strawberry tea with a stone mill or the like.
なお、特許文献１には、生のあしたばを水洗し、汚損物を除去し、−２０〜−３０℃で３〜７時間凍結処理し、凍結処理した生のあしたばを２〜５Ｔｏｒｒ程度で２〜６時間程度減圧処理し、この減圧処理した生のあしたばを３０〜５０℃で１０〜２２時間乾燥処理して水分を５重量％以下にすることが記載されている。 In Patent Document 1, raw tomato is washed with water, debris is removed, and freezing treatment is performed at −20 to −30 ° C. for 3 to 7 hours. It is described that the reduced pressure treatment is performed for about 6 hours, and the raw tomatoes subjected to the reduced pressure treatment are dried at 30 to 50 ° C. for 10 to 22 hours to reduce the moisture to 5% by weight or less.
また、特許文献２には、摘み取った茶葉を、蒸熱、粗揉、及び揉捻に順次供し、続いて、これを約−１０℃以下で凍結させ、その後、真空雰囲気中で約４０℃まで温度を上昇させ、含有水分が約２％の製品を製造することが記載されている。 In Patent Document 2, the picked tea leaves are sequentially subjected to steaming, rough koji, and twisting, and then frozen at about −10 ° C. or lower, and then heated to about 40 ° C. in a vacuum atmosphere. It is described to produce a product with increased moisture content of about 2%.
抹茶は、製造が複雑であり時間がかかるため、生産性が低い。従って、コスト面を考慮すると、現状では食品に抹茶を多量に添加できない。また、抹茶の製造過程では、茶葉は熱や酸素にさらされる。そのため、生茶葉が本来有している鮮やかな緑色を、抹茶において維持することは難しい。 Matcha has a low productivity due to its complexity and time. Therefore, in consideration of the cost, a large amount of matcha cannot be added to foods at present. In the process of manufacturing matcha, tea leaves are exposed to heat and oxygen. Therefore, it is difficult to maintain the vivid green color inherent in fresh tea leaves in matcha.
そこで、本発明の目的は、色に優れた粉末状の緑茶を高い生産性で製造可能とすることにある。 Accordingly, an object of the present invention is to enable production of powdered green tea excellent in color with high productivity.
本発明の第１側面によると、生の茶葉を、凍結させることなしに蒸熱することと、前記蒸熱に続いて前記茶葉を凍結乾燥に供することと、凍結乾燥後の前記茶葉を粉砕することとを含んだ粉末茶添加物の製造方法が提供される。 According to the first aspect of the present invention, steaming raw tea leaves without freezing, subjecting the tea leaves to freeze-drying following the steaming, crushing the tea leaves after freeze-drying A method for producing a powdered tea additive comprising
本発明の第２側面によると、第１側面に係る方法によって製造された前記粉末茶添加物と粉末茶とを混合することを含んだ混合粉末茶の製造方法が提供される。 According to a second aspect of the present invention, there is provided a method for producing a mixed powdered tea comprising mixing the powdered tea additive produced by the method according to the first aspect and a powdered tea.
本発明の第３側面によると、第２側面に係る方法によって製造された前記混合粉末茶と食品素材とを混合することを含んだ粉末茶添加物含有食品の製造方法が提供される。 According to a third aspect of the present invention, there is provided a method for producing a powdered tea additive-containing food comprising mixing the mixed powdered tea produced by the method according to the second aspect and a food material.
本発明によると、色に優れた粉末状の緑茶を高い生産性で製造することが可能となる。 According to the present invention, it is possible to produce powdery green tea excellent in color with high productivity.
以下に、本発明の実施形態について説明する。
＜粉末茶添加物＞
本発明の実施形態に係る粉末茶添加物の製造方法では、生の茶葉を凍結させることなしに蒸熱し、蒸熱に続いて茶葉を凍結乾燥に供し、凍結乾燥後の茶葉を粉砕することを含んだ方法によって粉末茶添加物を得る。
Hereinafter, embodiments of the present invention will be described.
<Powdered tea additive>
The method for producing a powdered tea additive according to an embodiment of the present invention includes steaming raw tea leaves without freezing, subjecting the tea leaves to freeze-drying following steaming, and crushing the tea leaves after freeze-drying The powdered tea additive is obtained by this method.
なお、粉末茶添加物は、例えば、通常の方法により製造した粉末茶と混合するものである。このようにして得られる混合粉末茶は、粉末状の緑茶である。この混合粉末茶と食品素材と混合することにより、粉末茶添加物含有食品が得られる。 The powdered tea additive is, for example, mixed with powdered tea produced by a normal method. The mixed powdered tea thus obtained is a powdered green tea. By mixing the mixed powdered tea and the food material, a powdered tea additive-containing food can be obtained.
以下に、本発明の実施形態に係る粉末茶添加物の製造方法について、更に詳しく説明する。
先ず、生茶葉を準備する。
生茶葉は、ツバキ科の多年生植物のCamellia sinensisを摘採したものである。生茶葉の原産地、茶期、品種及び栽培条件は、特に限定されない。
Below, the manufacturing method of the powdered tea additive which concerns on embodiment of this invention is demonstrated in more detail.
First, prepare fresh tea leaves.
Fresh tea leaves are plucked from Camellia sinensis, a perennial plant of the camellia family. The place of origin, tea season, variety and cultivation conditions of fresh tea leaves are not particularly limited.
摘採後の生茶葉には、湿度の高い空気を送風してもよい。湿度の高い空気を送風することで、生茶葉により多くの水分が保持され、生茶葉の呼吸熱が低下するため、生茶葉の鮮度をより長く維持できる。
なお、湿度の高い空気を送風した茶葉は、生の茶葉である。これに対し、蒸熱及び凍結の少なくとも一方に供した茶葉は、生の茶葉でない。
High humidity air may be blown to the fresh tea leaves after plucking. By blowing air with high humidity, more fresh water is retained in the fresh tea leaves, and the breathing heat of the fresh tea leaves is reduced, so that the freshness of the fresh tea leaves can be maintained longer.
Note that tea leaves blown with high humidity air are raw tea leaves. In contrast, tea leaves subjected to steam and / or freezing are not fresh tea leaves.
送風する空気の温度は、５℃乃至３５℃の範囲内にあることが好ましく、１０℃乃至３０℃の範囲内にあることが特に好ましい。この温度が低すぎる場合、空気中の水分量を十分に高くすることが難しい。この温度が高すぎる場合、生茶葉の呼吸熱を十分に低下させることが難しい。 The temperature of the air to be blown is preferably in the range of 5 ° C to 35 ° C, and particularly preferably in the range of 10 ° C to 30 ° C. If this temperature is too low, it is difficult to sufficiently increase the amount of moisture in the air. When this temperature is too high, it is difficult to sufficiently reduce the respiratory heat of fresh tea leaves.
送風する空気の相対湿度は、１０％ＲＨ乃至９０％ＲＨの範囲内にあることが好ましく、２０％ＲＨ乃至８０％ＲＨの範囲内にあることが特に好ましい。相対湿度が高すぎる場合、茶葉の上で結露を生じる可能性がある。相対湿度が低すぎる場合、生茶葉の鮮度を維持することが難しい。 The relative humidity of the air to be blown is preferably in the range of 10% RH to 90% RH, and particularly preferably in the range of 20% RH to 80% RH. If the relative humidity is too high, condensation may occur on the tea leaves. If the relative humidity is too low, it is difficult to maintain the freshness of the fresh tea leaves.
生茶葉の水分量は、６９．１質量％乃至８１．４質量％の範囲内にあることが好ましく、６９．３質量％乃至７８．１質量％の範囲内にあることがより好ましい。生茶葉の水分量が少ない場合、粉末茶添加物によって、これを含んだ食品に、生茶葉本来の呈味を与えることが難しい。生茶葉の水分量が多い場合、粉末茶添加物によって、これを含んだ食品に、鮮やかな色と生茶葉本来の呈味を与えることが難しい。
なお、色の鮮やかさは、例えば、彩度を用いて評価することができる。彩度は、例えば、分光色彩計を用いて得ることができる。
The moisture content of the fresh tea leaves is preferably in the range of 69.1% by mass to 81.4% by mass, and more preferably in the range of 69.3% by mass to 78.1% by mass. When the amount of water in the raw tea leaf is small, it is difficult to give the original taste of the raw tea leaf to the food containing the powder tea additive. When the amount of water in the fresh tea leaves is large, it is difficult to give the food containing the same a vivid color and the original taste of the fresh tea leaves by the powdered tea additive.
Note that the vividness of the color can be evaluated using, for example, saturation. The saturation can be obtained using, for example, a spectral colorimeter.
次に、生茶葉を蒸熱する。
蒸熱は、高温水蒸気によって生茶葉を加熱する方法である。生茶葉を蒸熱すると、生茶葉に含まれる酸化酵素が失活する。酸化酵素が失活すると、茶葉の酸化が抑制されるため、酸化に伴う茶葉の変色等が抑えられる。また、蒸熱による加熱には、茶葉にこげを生じさせ難いという利点がある。
Next, steam the raw tea leaves.
Steaming is a method of heating fresh tea leaves with high-temperature steam. Steaming fresh tea leaves deactivates the oxidase contained in fresh tea leaves. When the oxidase is deactivated, the tea leaves are inhibited from being oxidized, so that discoloration of the tea leaves accompanying the oxidation is suppressed. In addition, heating by steaming has an advantage that it is difficult to cause tea leaves to burn.
なお、生茶葉を凍結させると、生茶葉の組織が破壊され、生茶葉の細胞内に含まれる酸化酵素が細胞外へ漏出し、生茶葉が酸化される。茶葉が酸化されると、その茶葉を含んだ食品において鮮やかな色を実現することが難しくなる。従って、この方法では、蒸熱工程の前に茶葉の凍結は行わない。 When free tea leaves are frozen, the tissue of fresh tea leaves is destroyed, the oxidase contained in the cells of fresh tea leaves leaks out of the cells, and the fresh tea leaves are oxidized. When tea leaves are oxidized, it becomes difficult to achieve vivid colors in foods containing the tea leaves. Therefore, in this method, the tea leaves are not frozen before the steaming step.
蒸熱温度は、９０℃乃至１２０℃の範囲内にあることが好ましく、９５℃乃至１１０℃の範囲内にあることが特に好ましい。蒸熱温度が低すぎる場合、酸化酵素を十分に失活させることが難しくなる可能性がある。蒸熱温度が高すぎる場合、茶葉に不所望な変質を生じる可能性がある。 The steaming temperature is preferably in the range of 90 ° C to 120 ° C, particularly preferably in the range of 95 ° C to 110 ° C. If the steaming temperature is too low, it may be difficult to sufficiently deactivate the oxidase. If the steaming temperature is too high, undesired alteration may occur in the tea leaves.
蒸熱時間は、２０秒乃至１５０秒の範囲内にあることが好ましく、４０秒乃至１５０秒の範囲内にあることが特に好ましい。蒸熱時間が短すぎる場合、茶葉の酸化酵素が十分に失活せず、茶葉の変色等を十分には抑制できない可能性がある。蒸熱時間が長すぎる場合、茶葉の変色や、生茶葉本来の呈味の損失を生じる可能性がある。 The steaming time is preferably in the range of 20 seconds to 150 seconds, and particularly preferably in the range of 40 seconds to 150 seconds. If the steaming time is too short, the tea leaf oxidase may not be sufficiently deactivated, and discoloration of the tea leaf may not be sufficiently suppressed. If the steaming time is too long, discoloration of tea leaves and loss of the original taste of fresh tea leaves may occur.
蒸熱直後の茶葉の水分量は、６９．５％乃至７９．５質量％の範囲内にあることが好ましく、６９．８質量％乃至７９．０質量％の範囲内にあることが特に好ましい。蒸熱後の茶葉の水分量が少ない場合、粉末茶添加物によって、これを含んだ食品に、鮮やかな色と生茶葉本来の呈味を与えることが難しい。蒸熱直後の茶葉の水分量が多い場合、粉末茶添加物によって、これを含んだ食品に、生茶葉本来の呈味を与えることが難しい。 The moisture content of the tea leaves immediately after steaming is preferably in the range of 69.5% to 79.5% by mass, and particularly preferably in the range of 69.8% to 79.0% by mass. When the moisture content of the tea leaves after steaming is small, it is difficult to give a vivid color and the original taste of fresh tea leaves to the food containing the powdered tea additives. When the moisture content of tea leaves immediately after steaming is large, it is difficult to give the original taste of fresh tea leaves to the food containing the powdered tea additive.
なお、蒸熱直後の茶葉の水分量は、生茶葉の水分量に応じて変化し得る。また、蒸熱直後の茶葉の水分量は、蒸熱の条件に応じて変化させることもできる。具体的には、蒸熱温度を低くすると、蒸熱直後の茶葉の水分量が小さくなる。また、蒸熱温度を高くすると、蒸熱直後の茶葉の水分量が大きくなる。 In addition, the water content of the tea leaves immediately after steaming can change according to the water content of the fresh tea leaves. Moreover, the water content of tea leaves immediately after steaming can be changed according to steaming conditions. Specifically, when the steaming temperature is lowered, the water content of the tea leaves immediately after steaming is reduced. Moreover, when steaming temperature is made high, the moisture content of the tea leaf immediately after steaming will become large.
この蒸熱に続いて、茶葉を凍結乾燥に供する。
凍結乾燥では、先ず、例えば以下の方法により茶葉を凍結させる。即ち、凍結容器に蒸熱した茶葉を入れて凍結させる。この工程では、蒸熱した茶葉を、例えば０℃乃至−５０℃の範囲内で凍結させる。
Following this steaming, the tea leaves are subjected to lyophilization.
In lyophilization, tea leaves are first frozen by, for example, the following method. That is, steamed tea leaves are put in a freezing container and frozen. In this step, the steamed tea leaves are frozen within a range of 0 ° C. to −50 ° C., for example.
次に、凍結容器内の圧力を、例えば１３Ｐａ乃至１００Ｐａの範囲内まで減圧する。凍結容器内を減圧すると、水の沸点が低下するため、茶葉の水分が昇華する。これにより、茶葉を乾燥させる。 Next, the pressure in the freezing container is reduced to, for example, a range of 13 Pa to 100 Pa. When the inside of the freezing container is depressurized, the boiling point of water decreases, so that the moisture of the tea leaves sublimates. Thereby, the tea leaves are dried.
凍結乾燥直後の茶葉の水分量は２．５質量％乃至５．０質量％の範囲内にあることが好ましく、３．５質量％乃至４．８質量％の範囲内にあることが特に好ましい。凍結乾燥直後の茶葉の水分量が少ない場合、粉末茶添加物によって、これを含んだ食品との水分差から水分移行が生じることから好ましくない。凍結乾燥直後の茶葉の水分量が多い場合、粉末茶添加物によって、これを含んだ食品に、鮮やかな色と生茶葉本来の呈味を与えることが難しい。 The water content of the tea leaves immediately after lyophilization is preferably in the range of 2.5% by mass to 5.0% by mass, and particularly preferably in the range of 3.5% by mass to 4.8% by mass. When the amount of water in the tea leaves immediately after freeze-drying is small, it is not preferable because the powdered tea additive causes water transfer due to a difference in water content from the food containing it. When the water content of tea leaves immediately after lyophilization is large, it is difficult to give a vivid color and the original taste of fresh tea leaves to the food containing the powder tea additives.
凍結乾燥直後の茶葉の水分量は、例えば、凍結容器内の圧力や減圧の持続時間に応じて変化させることができる。具体的には、凍結容器内の圧力が低いか又は減圧の持続時間が長いと、凍結乾燥直後の茶葉の水分量は少なくなる。また、凍結容器内の圧力が高いか又は減圧の持続時間が短いと、凍結乾燥直後の茶葉の水分量は多くなる。 The water content of the tea leaves immediately after lyophilization can be changed according to, for example, the pressure in the freezing container and the duration of decompression. Specifically, when the pressure in the freezing container is low or the duration of decompression is long, the water content of the tea leaves immediately after lyophilization decreases. In addition, when the pressure in the freezing container is high or the duration of decompression is short, the amount of water in the tea leaves immediately after lyophilization increases.
茶葉を凍結乾燥に供すると、茶葉の水分が凍結することによって膨張し、茶葉の組織を破壊することなどに起因して、後工程において、茶葉を細かく粉砕することが容易になる。 When the tea leaves are subjected to freeze-drying, the water of the tea leaves expands due to freezing, and the tea leaves are easily pulverized in the subsequent process due to destruction of the tea leaf tissue.
なお、蒸熱後であって乾燥前の茶葉は、微生物の生育に最適である。従って、蒸熱後の茶葉に付着した微生物の増殖を抑制するには、蒸熱後の茶葉は、その温度が８０℃以下になる前に、凍結容器へ投入することが好ましい。 Note that tea leaves after steaming and before drying are optimal for the growth of microorganisms. Therefore, in order to suppress the growth of microorganisms attached to the tea leaves after steaming, it is preferable to put the tea leaves after steaming into a freezing container before the temperature falls to 80 ° C. or lower.
次に、凍結乾燥後の茶葉を粉砕する。
凍結乾燥後の茶葉は、既存の粉砕方法により粉砕することができる。そのような粉砕方法は、例えば、石臼、ボールミル又は気流式粉砕機を用いた方法である。凍結乾燥した茶葉は、粉砕すると微細な粒子になる。なお、茶葉を粉砕する際に生じた粗大粒子は、篩によって除去してもよい。
このようにして、粉末茶添加物を得る。
Next, the tea leaves after freeze-drying are pulverized.
The tea leaves after freeze-drying can be pulverized by an existing pulverization method. Such a pulverization method is, for example, a method using a stone mill, a ball mill, or an airflow pulverizer. Freeze-dried tea leaves become fine particles when crushed. In addition, you may remove the coarse particle produced when grind | pulverizing a tea leaf with a sieve.
In this way, a powdered tea additive is obtained.
上述した方法によると、色及び呈味に優れた粉末茶添加物が得られる。例えば、この粉末茶添加物を水に分散させてなる粉末茶添加物分散液は、鮮やかな色及び生茶葉本来の呈味を有している。 According to the method described above, a powdered tea additive excellent in color and taste can be obtained. For example, a powdered tea additive dispersion obtained by dispersing this powdered tea additive in water has a vivid color and the original taste of fresh tea leaves.
また、上述した方法によると、高い歩留まりで粉末茶添加物が得られる。即ち、上述した方法によると、粉末茶添加物を高い効率で製造することができる。 Moreover, according to the method mentioned above, a powdered tea additive can be obtained with a high yield. That is, according to the method described above, the powdered tea additive can be produced with high efficiency.
本発明者らは、上述した方法が上記の効果を奏するのは、以下の理由によると考えている。
生茶葉を蒸熱する前に凍結させると、茶葉の組織が破壊される。その結果、酸化酵素が細胞外へ漏出して、茶葉を酸化させる。また、蒸熱の代わりに予備凍結を行うと、茶葉の酸化酵素を十分に失活できない。
The present inventors consider that the above-described method produces the above-mentioned effect for the following reason.
If fresh tea leaves are frozen before steaming, the tea leaf tissue is destroyed. As a result, oxidase leaks out of the cell and oxidizes tea leaves. In addition, when pre-freezing is performed instead of steaming, tea leaf oxidase cannot be sufficiently inactivated.
上述した方法では、生茶葉を凍結させることなしに蒸熱する。それ故、この方法によると、生茶葉を蒸熱前に凍結させることや蒸熱の代わりに凍結させることに起因した上記問題は生じない。
また、この方法では、蒸熱後の乾燥を凍結乾燥によって行う。即ち、この方法では、蒸熱後に、茶葉を高温条件下での処理に供さない。そのため、茶葉が有している生茶葉本来の香りが経時的に損失するのを抑制することができる。
更に、上述した方法では、茶葉の凍結乾燥の際に、茶葉の水分が凍結によって膨張して、組織が破壊される。そのため、この方法では、茶葉を細かく粉砕することができる。従って、粉末茶添加物を高い効率で製造することができる。
In the method described above, the raw tea leaves are steamed without freezing. Therefore, according to this method, the above-mentioned problem caused by freezing fresh tea leaves before steaming or freezing instead of steaming does not occur.
In this method, drying after steaming is performed by freeze drying. That is, in this method, tea leaves are not subjected to treatment under high temperature conditions after steaming. Therefore, it is possible to suppress the loss of the original fragrance of the green tea leaves that the tea leaves have over time.
Further, in the above-described method, when the tea leaves are freeze-dried, the moisture of the tea leaves expands due to freezing, and the tissue is destroyed. Therefore, in this method, tea leaves can be finely pulverized. Therefore, the powdered tea additive can be produced with high efficiency.
なお、上述した方法では、凍結乾燥と粉砕とは連続して行ってもよい。或いは、この方法は、凍結乾燥と粉砕との間に追加の工程を含んでいてもよい。そのような工程とは、例えば、粉砕しづらい茎や葉脈などの除去工程である。但し、この追加工程には、好ましくは、茶葉を１０５℃以上で６０秒以上加熱することは含まない。凍結乾燥後に茶葉を加熱すると、粉末茶添加物によって、これを含んだ食品に、鮮やかな色と生茶葉本来の呈味を与えることが難しくなる可能性がある。従って、上述した方法では、好ましくは、蒸熱においてのみ茶葉を高温で加熱する。 In the above-described method, lyophilization and pulverization may be performed continuously. Alternatively, the method may include an additional step between lyophilization and grinding. Such a process is, for example, a process for removing stems or veins that are difficult to grind. However, this additional step preferably does not include heating the tea leaves at 105 ° C. or more for 60 seconds or more. When tea leaves are heated after lyophilization, the powdered tea additive may make it difficult to impart a vivid color and the original taste of fresh tea leaves to foods containing them. Therefore, in the method described above, the tea leaves are preferably heated at a high temperature only in steaming.
＜混合粉末茶＞
次に、本発明の実施形態に係る混合粉末茶の製造方法について説明する。
混合粉末茶の製造方法は、粉末茶添加物と粉末茶とを混合することを含む。
<Mixed powder tea>
Next, the manufacturing method of the mixed powder tea which concerns on embodiment of this invention is demonstrated.
The method for producing mixed powdered tea includes mixing powdered tea additive and powdered tea.
具体的には、先ず、粉末茶添加物と粉末茶とを準備する。
粉末茶添加物は、上述した方法によって製造したものである。
粉末茶は、既存の方法によって製造することができる。具体的には、粉末茶は、摘採後に発酵を止めることと、茶葉を高温で乾燥させることと、茶葉を粉砕することとを含む方法で製造したものである。粉末茶は、例えば、碾茶を粉砕したものであってもよく、煎茶を粉砕したものであってもよく、それらの混合物であってもよい。
Specifically, first, a powdered tea additive and powdered tea are prepared.
The powdered tea additive is produced by the method described above.
Powdered tea can be produced by existing methods. Specifically, powdered tea is produced by a method including stopping fermentation after plucking, drying tea leaves at a high temperature, and crushing tea leaves. The powdered tea may be, for example, crushed tea tea, crushed sencha tea, or a mixture thereof.
以下に、碾茶の製造方法の一例を示す。
先ず、生茶葉を摘採する。生茶葉は、例えば摘採する２０日以上前から茶園全体を寒冷紗などで被覆されているものを摘採する。
次に、摘採した生茶葉に湿度の高い空気を送風する。湿度の高い空気を送風することで、生茶葉の水分は保持され、生茶葉の呼吸熱が低下するため、生茶葉の鮮度を長く維持できる。
Below, an example of the manufacturing method of strawberry tea is shown.
First, fresh tea leaves are plucked. Fresh tea leaves are picked, for example, from the entire tea garden covered with cold chillies for 20 days or more before picking.
Next, air with high humidity is blown to the plucked fresh tea leaves. By blowing air with high humidity, the moisture of the fresh tea leaves is retained and the breathing heat of the fresh tea leaves is lowered, so that the freshness of the fresh tea leaves can be maintained for a long time.
送風する空気の温度は、５℃乃至３５℃の範囲内にあることが好ましく、１０℃乃至３０℃の範囲内にあることが特に好ましい。この温度が低すぎる場合、空気中の水分量を十分に高くすることが難しい。この温度が高すぎる場合、生茶葉の呼吸熱を十分に低下させることが難しい。 The temperature of the air to be blown is preferably in the range of 5 ° C to 35 ° C, and particularly preferably in the range of 10 ° C to 30 ° C. If this temperature is too low, it is difficult to sufficiently increase the amount of moisture in the air. When this temperature is too high, it is difficult to sufficiently reduce the respiratory heat of fresh tea leaves.
送風する空気の相対湿度は、１０％ＲＨ乃至９０％ＲＨの範囲内にあることが好ましく、２０％ＲＨ乃至８０％ＲＨの範囲内にあることが特に好ましい。相対湿度が高すぎる場合、茶葉の上で結露を生じる可能性がある。相対湿度が低すぎる場合、生茶葉の鮮度を維持することが難しい。 The relative humidity of the air to be blown is preferably in the range of 10% RH to 90% RH, and particularly preferably in the range of 20% RH to 80% RH. If the relative humidity is too high, condensation may occur on the tea leaves. If the relative humidity is too low, it is difficult to maintain the freshness of the fresh tea leaves.
次に、生茶葉を蒸熱する。生茶葉を蒸熱すると、生茶葉に含まれる酸化酵素が失活する。酸化酵素が失活すると、茶葉の酸化が抑制される。 Next, steam the raw tea leaves. Steaming fresh tea leaves deactivates the oxidase contained in fresh tea leaves. When the oxidase is inactivated, tea leaf oxidation is suppressed.
蒸熱温度は、９０℃乃至１２０℃の範囲内にあることが好ましく、９５℃乃至１１０℃の範囲内にあることが特に好ましい。蒸熱温度が低すぎる場合、酸化酵素を十分に失活させることが難しくなる可能性がある。蒸熱温度が高すぎる場合、茶葉に不所望な変質を生じる可能性がある。 The steaming temperature is preferably in the range of 90 ° C to 120 ° C, particularly preferably in the range of 95 ° C to 110 ° C. If the steaming temperature is too low, it may be difficult to sufficiently deactivate the oxidase. If the steaming temperature is too high, undesired alteration may occur in the tea leaves.
蒸熱時間は、２０秒乃至１５０秒の範囲内にあることが好ましく、３０秒乃至６０秒の範囲内にあることが特に好ましい。茶葉の酸化酵素が十分に失活せず、茶葉の変色等を十分には抑制できない可能性がある。蒸熱時間が長すぎる場合、茶葉の変色や、生茶葉本来の呈味の損失を生じる可能性がある。 The steaming time is preferably in the range of 20 seconds to 150 seconds, and particularly preferably in the range of 30 seconds to 60 seconds. There is a possibility that the tea leaf oxidase is not sufficiently inactivated, and the discoloration of the tea leaf cannot be sufficiently suppressed. If the steaming time is too long, discoloration of tea leaves and loss of the original taste of fresh tea leaves may occur.
次に、蒸熱した茶葉を冷却する。茶葉を冷却することで、高温による茶葉の色及び呈味の劣化を防ぐ。この工程では、茶葉の温度が、例えば２０℃乃至４０℃の範囲内になるまで冷却する。 Next, the steamed tea leaves are cooled. By cooling the tea leaves, the color and taste deterioration of the tea leaves due to high temperature is prevented. In this step, the tea leaves are cooled until the temperature of the tea leaves falls within a range of, for example, 20 ° C to 40 ° C.
次に、冷却した茶葉を高温で乾燥させる。冷却した茶葉を高温で乾燥させると、粉末茶を含んだ食品の色の経時安定性が高くなる。
乾燥温度は、例えば、１７０℃乃至２００℃の範囲内とする。また、乾燥時間は、例えば、３０分乃至６０分の範囲内とする。
Next, the cooled tea leaves are dried at a high temperature. When the cooled tea leaves are dried at a high temperature, the color stability of the food containing powdered tea increases.
The drying temperature is, for example, in the range of 170 ° C. to 200 ° C. The drying time is, for example, in the range of 30 minutes to 60 minutes.
次に、乾燥後の茶葉を、葉部と茎部とを分け、更に乾燥させる。
以上のようにして碾茶を得る。
また、煎茶は、適切な生茶葉を使用し、粗揉、揉捻、中揉及び精揉までの揉み工程を更に行うこと以外は、碾茶とほぼ同様の方法で製造することができる。
粉末茶は、このようにして得られた茶葉を、例えば石臼を用いて粉砕することにより得られる。
Next, the dried tea leaves are separated into leaf portions and stem portions and further dried.
The tea is obtained as described above.
Moreover, sencha can be produced in substantially the same manner as strawberry tea, except that an appropriate fresh tea leaf is used and the kneading process from coarse koji, cocoon twisting, middle mushrooming, and fine koji is further performed.
Powdered tea is obtained by pulverizing the tea leaves thus obtained using, for example, a stone mill.
次に、粉末茶添加物と粉末茶とを混合して、混合粉末茶を得る。この混合は、例えば、粉体を混合する場合に用いられる既存の方法で行う。 Next, powdered tea additive and powdered tea are mixed to obtain mixed powdered tea. This mixing is performed by, for example, an existing method used when mixing powder.
粉末茶添加物は、粉末茶添加物と粉末茶との合計１００質量部に対して、０質量部より大きく１００質量部未満の範囲内の任意の割合で、粉末茶と混合することができる。この割合は、１０乃至９０質量部の範囲内にあることが好ましく、１０乃至６０質量部の範囲内にあることがより好ましく、１０乃至３０質量部の範囲内にあることが更に好ましく、１０乃至２０質量部の範囲内にあることが特に好ましい。そのような割合は、この混合粉末茶を含んだ食品において、特に鮮やかな色と、色の特に優れた経時安定性とを達成するうえで有利である。 The powdered tea additive can be mixed with the powdered tea in an arbitrary ratio within the range of more than 0 parts by weight and less than 100 parts by weight with respect to the total 100 parts by weight of the powdered tea additive and the powdered tea. This ratio is preferably in the range of 10 to 90 parts by mass, more preferably in the range of 10 to 60 parts by mass, still more preferably in the range of 10 to 30 parts by mass. It is particularly preferable that the amount be in the range of 20 parts by mass. Such a ratio is advantageous in achieving particularly vivid colors and particularly excellent color stability over time in foods containing this mixed powder tea.
上述した方法によって得られる混合粉末茶と食品素材とを混合すると、鮮やかな色を有しており、色の経時安定性に優れた粉末茶添加物含有食品が得られる。例えば、この混合粉末茶を水に分散させると、鮮やかな色を有しており、色の経時安定性に優れた混合粉末茶分散液が得られる。 When the mixed powder tea obtained by the above-described method and the food material are mixed, a powder tea additive-containing food having a bright color and excellent color stability with time is obtained. For example, when this mixed powder tea is dispersed in water, a mixed powder tea dispersion having a bright color and excellent color stability over time can be obtained.
本発明者らは、この粉末混合茶が上記の効果を奏するのは、以下の理由によると考えている。
混合粉末茶は、粉末茶添加物と粉末茶とを含んでいる。粉末茶添加物は、上述した方法により製造されるため、これを含んだ食品に、鮮やかな色を与える。他方、粉末茶の製造においては、茶葉を高温で乾燥させるため、粉末茶は、色の経時安定性に優れている。従って、これらを含んだ食品は、鮮やかな色を有し、色の経時安定性に優れている。
The present inventors consider that this powder mixed tea has the above-mentioned effects because of the following reasons.
Mixed powdered tea includes powdered tea additive and powdered tea. Since the powdered tea additive is produced by the above-described method, a bright color is given to the food containing the powdered tea additive. On the other hand, in the production of powdered tea, the tea leaves are dried at a high temperature, so that powdered tea is excellent in color stability over time. Accordingly, foods containing these have vivid colors and are excellent in color stability over time.
＜混合粉末茶含有食品＞
次に、混合粉末茶含有食品の製造方法について説明する。
混合粉末茶を含有する食品は、混合粉末茶と食品素材とを混合し、必要に応じて後処理を行うことで得られる。
<Food containing powdered tea>
Next, a method for producing a mixed powder tea-containing food will be described.
A food containing mixed powdered tea is obtained by mixing mixed powdered tea and a food material and performing post-processing as necessary.
具体的には、先ず、混合粉末茶と食品素材とを準備する。
混合粉末茶は、上述した方法によって製造する。
Specifically, first, mixed powder tea and a food material are prepared.
Mixed powder tea is manufactured by the method mentioned above.
食品素材は、例えば、牛乳、山羊乳、羊乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳、豆乳、乳製品、マーガリン、果物の搾汁液、野菜の搾汁液、清涼飲料、飲料水、食用油脂、調味料及び加工飲料からなる群より選ばれる１以上の食品である。乳製品は、例えば、クリーム、バター、チーズ又は乳飲料である。固形状の食品素材は、加熱して液体にして用いてもよい。固形状の食品素材は、例えば、バター、マーガリン及びチーズである。 Food ingredients include, for example, milk, goat milk, sheep milk, special milk, partially skimmed milk, skim milk, processed milk, soy milk, dairy products, margarine, fruit juice, vegetable juice, soft drink, drinking water, One or more foods selected from the group consisting of edible oils and fats, seasonings and processed beverages. The dairy product is, for example, a cream, butter, cheese or milk beverage. The solid food material may be heated to be used as a liquid. Solid food materials are, for example, butter, margarine and cheese.
次に、混合粉末茶と食品素材とを混合する。混合粉末茶は、混合粉末茶と食品素材との合計１００質量部に対して、０質量部より大きく１００質量部未満の範囲内の任意の割合で、食品素材と混合することができる。混合粉末茶と食品素材とは、それらの合計１００質量部に対して、混合粉末茶の割合が０．１質量部乃至１０質量部の範囲内になるように混合することが好ましい。０．１質量部未満の場合、粉末茶添加物本来の鮮やかな緑色、呈味が得られず、１０質量部を超えると、苦味が強く黒色になるため好ましくない。 Next, the mixed powder tea and the food material are mixed. The mixed powder tea can be mixed with the food material at an arbitrary ratio within the range of greater than 0 parts by weight and less than 100 parts by weight with respect to the total of 100 parts by weight of the mixed powder tea and the food material. It is preferable to mix the mixed powder tea and the food material so that the ratio of the mixed powder tea falls within the range of 0.1 to 10 parts by mass with respect to 100 parts by mass in total. If the amount is less than 0.1 parts by mass, the original vivid green color and taste of the powdered tea additive cannot be obtained, and if it exceeds 10 parts by mass, the bitterness becomes strong and black.
この混合粉末茶含有食品は、上記の通り、鮮やかな色を有しており、色の経時安定性に優れている。
また、この混合粉末茶含有食品において、食品素材の少なくとも一部として、牛乳、山羊乳、羊乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳、又は乳製品を使用した場合、混合粉末茶は、そのミルク臭を低減する役割を果たす。従って、そのような食品素材を使用した場合には、ミルク臭が少ない混合粉末茶含有食品を得ることができる。
As described above, this mixed powder tea-containing food has a bright color and is excellent in color stability over time.
In addition, in this mixed powder tea-containing food, when milk, goat milk, sheep milk, special milk, partially skimmed milk, skimmed milk, processed milk, or dairy products are used as at least part of the food material, mixed powder tea Plays a role in reducing its milk odor. Therefore, when such a food material is used, a mixed powder tea-containing food with less milk odor can be obtained.
以下に、試験例について説明する。
＜粉末茶添加物Ａ乃至Ｈの製造＞
先ず、静岡県産のCamellia sinensisの一番茶の生茶葉を、１００℃で、２０秒、３０秒、４０秒、６０秒、８０秒、１５０秒、１６０秒又は１７０秒間にわたって蒸熱した。
次に、蒸熱した茶葉を、共和式凍結乾燥装置（共和真空技術株式会社製）を用いて、−２０℃で凍結させ、凍結容器を１３Ｐａまで減圧した。減圧の持続時間は１５００分間とした。
次いで、凍結乾燥後の茶葉をブレンダーＤＢＬ２４７−ＷＨ（デロンギ・ジャパン株式会社製）で２分間にわたって粉砕した。粉砕後の茶葉を、目開き１０６μｍの篩により篩分け、篩を通過した粉体を粉末茶添加物とした。
以下、蒸熱を２０秒、３０秒、４０秒、６０秒、８０秒、１５０秒、１６０秒及び１７０秒間行った粉末茶添加物を、それぞれ、粉末茶添加物Ａ、Ｂ、Ｃ、Ｄ、Ｅ、Ｆ、Ｇ及びＨと呼ぶ。
Below, a test example is demonstrated.
<Production of powdered tea additives A to H>
First, the fresh tea leaves of Camellia sinensis first tea from Shizuoka Prefecture were steamed at 100 ° C. for 20 seconds, 30 seconds, 40 seconds, 60 seconds, 80 seconds, 150 seconds, 160 seconds or 170 seconds.
Next, the steamed tea leaves were frozen at −20 ° C. using a Kyowa freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.), and the freezing container was decompressed to 13 Pa. The duration of decompression was 1500 minutes.
Next, the lyophilized tea leaves were pulverized with a blender DBL247-WH (manufactured by Delonghi Japan Co., Ltd.) for 2 minutes. The ground tea leaves were sieved with a sieve having an opening of 106 μm, and the powder that passed through the sieve was used as a powdered tea additive.
Hereinafter, the powdered tea additives subjected to steaming for 20 seconds, 30 seconds, 40 seconds, 60 seconds, 80 seconds, 150 seconds, 160 seconds and 170 seconds are respectively powdered tea additives A, B, C, D and E. , F, G and H.
＜生茶葉凍結乾燥品の製造＞
生茶葉を蒸熱しなかったこと以外は、粉末茶添加物Ａ乃至Ｈの製造において説明したのと同様の方法により、生茶葉凍結乾燥品を得た。
<Production of freeze-dried fresh tea leaves>
A raw tea leaf freeze-dried product was obtained by the same method as described in the production of powdered tea additives A to H, except that the raw tea leaves were not steamed.
＜粉末茶添加物Ｋ１の製造＞
先ず、粉末茶添加物Ａ乃至Ｈの製造において使用したのと同様の生茶葉を、１００℃で６０秒間にわたって蒸熱した。
次に、蒸熱した茶葉を、共和式凍結乾燥装置（共和真空技術株式会社製）を用いて−２０℃で凍結させ、凍結容器を１３Ｐａまで減圧した。減圧の持続時間は１５００分間とした。
次いで、凍結乾燥後の茶葉をブレンダーＤＢＬ２４７−ＷＨ（デロンギ・ジャパン株式会社製）で２分間にわたって粉砕した。粉砕後の茶葉を、目開き１０６μｍの篩で篩分け、篩を通過した粉体として粉末茶添加物Ｋ１を得た。
<Production of powdered tea additive K1>
First, fresh tea leaves similar to those used in the production of powdered tea additives A to H were steamed at 100 ° C. for 60 seconds.
Next, the steamed tea leaves were frozen at −20 ° C. using a Kyowa freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.), and the freezing container was depressurized to 13 Pa. The duration of decompression was 1500 minutes.
Next, the lyophilized tea leaves were pulverized with a blender DBL247-WH (manufactured by Delonghi Japan Co., Ltd.) for 2 minutes. The crushed tea leaves were sieved with a sieve having an opening of 106 μm to obtain a powdered tea additive K1 as a powder that passed through the sieve.
＜粉末茶添加物Ｋ２の製造＞
凍結乾燥後に茶葉を１０５℃で６０秒間にわたって加熱したこと以外は、粉末茶添加物Ｋ１について説明したのと同様の方法により、粉末茶添加物Ｋ２を得た。
<Production of powdered tea additive K2>
Powdered tea additive K2 was obtained by the same method as described for powdered tea additive K1, except that the tea leaves were heated at 105 ° C. for 60 seconds after lyophilization.
＜粉末茶添加物Ｋ３の製造＞
生茶葉を蒸熱する代わりに、予備凍結に供したこと以外は、粉末茶添加物Ｋ１について説明したのと同様の方法により粉末茶添加物Ｋ３を得た。予備凍結は、生茶葉を凍結容器に入れて−２０℃で凍結させ、凍結容器を１３Ｐａまで減圧することにより行った。この減圧の持続時間は１５００分間とした。
<Production of powdered tea additive K3>
Instead of steaming the fresh tea leaves, powder tea additive K3 was obtained by the same method as described for powder tea additive K1, except that it was subjected to preliminary freezing. Pre-freezing was performed by putting fresh tea leaves in a freezing container and freezing them at −20 ° C., and depressurizing the freezing container to 13 Pa. The duration of this decompression was 1500 minutes.
＜粉末茶添加物Ｋ４の製造＞
生茶葉を蒸熱せず、凍結乾燥後の茶葉を１０５℃で６０秒間にわたって加熱したこと以外は、粉末茶添加物Ｋ３について説明したのと同様の方法により粉末茶添加物Ｋ４を得た。
<Production of powdered tea additive K4>
Powdered tea additive K4 was obtained by the same method as described for powdered tea additive K3, except that the fresh tea leaves were not steamed and the lyophilized tea leaves were heated at 105 ° C. for 60 seconds.
＜粉末茶添加物Ｋ５の製造＞
生茶葉を蒸熱する前に、粉末茶添加物Ｋ３の製造において行ったのと同様の予備凍結を行ったこと以外は、粉末茶添加物Ｋ１について説明したのと同様の方法により粉末茶添加物Ｋ５を得た。
<Production of powdered tea additive K5>
The powdered tea additive K5 was prepared in the same manner as described for the powdered tea additive K1 except that the pre-freezing similar to that performed in the production of the powdered tea additive K3 was performed before steaming the fresh tea leaves. Got.
＜粉末茶添加物Ｋ６の製造＞
凍結乾燥後に茶葉を１０５℃で６０秒間にわたって加熱したこと以外は、粉末茶添加物Ｋ５について説明したのと同様の方法により粉末茶添加物Ｋ６を得た。
<Production of powdered tea additive K6>
Powdered tea additive K6 was obtained by the same method as described for powdered tea additive K5 except that the tea leaves were heated at 105 ° C. for 60 seconds after lyophilization.
粉末茶として市販品の粉末茶ＲＳ２０（株式会社伊藤園製）を使用した。 Commercially available powdered tea RS20 (manufactured by ITO EN) was used as the powdered tea.
＜混合粉末茶分散液Ａ１乃至Ａ１１の製造＞
先ず、粉末茶添加物Ａと粉末茶ＲＳ２０とを、それらの合計１００質量部に対して、粉末茶添加物の割合が１質量部、５質量部、１０質量部、２０質量部、３０質量部、４０質量部、５０質量部、６０質量部、７０質量部、８０質量部及び９０質量部になるように混合して、それぞれ、混合粉末茶Ａ１、Ａ２、Ａ３、Ａ４、Ａ５、Ａ６、Ａ７、Ａ８、Ａ９、Ａ１０及びＡ１１を得た。
次に、混合粉末茶Ａ１を、純水中に、それらの合計１００質量部に対して、混合粉末茶の割合が１質量部となるように分散させ、混合粉末茶分散液Ａ１を得た。
次に、混合粉末茶Ａ１の代わりに混合粉末茶Ａ２乃至Ａ１１を用いたこと以外は、混合粉末茶分散液Ａ１について説明したのと同様の方法により、それぞれ、混合粉末茶分散液Ａ２乃至Ａ１１を得た。
<Production of mixed powder tea dispersions A1 to A11>
First, the ratio of powdered tea additive A and powdered tea RS20 is 1 part by mass, 5 parts by mass, 10 parts by mass, 20 parts by mass, and 30 parts by mass with respect to 100 parts by mass in total. , 40 parts by weight, 50 parts by weight, 60 parts by weight, 70 parts by weight, 80 parts by weight and 90 parts by weight, mixed powder tea A1, A2, A3, A4, A5, A6, A7, respectively. , A8, A9, A10 and A11 were obtained.
Next, the mixed powder tea A1 was dispersed in pure water so that the ratio of the mixed powder tea was 1 part by mass with respect to 100 parts by mass in total to obtain a mixed powder tea dispersion A1.
Next, the mixed powder tea dispersions A2 to A11 were respectively prepared in the same manner as described for the mixed powder tea dispersion A1 except that the mixed powder tea A2 to A11 were used instead of the mixed powder tea A1. Obtained.
＜混合粉末茶分散液Ｂ１乃至Ｂ１１、Ｃ１乃至Ｃ１１、Ｄ１乃至Ｄ１１、Ｅ１乃至Ｅ１１及びＦ１乃至Ｆ１１の製造＞
粉末茶添加物Ａの代わりに粉末茶添加物Ｂ乃至Ｆを用いたこと以外は、混合粉末茶Ａ１乃至Ａ１１の製造と同様の方法により、混合粉末茶Ｂ１乃至Ｂ１１、Ｃ１乃至Ｃ１１、Ｄ１乃至Ｄ１１、Ｅ１乃至Ｅ１１及びＦ１乃至Ｆ１１をそれぞれ得た。
次に、混合粉末茶Ａ１乃至Ａ１１の代わりに混合粉末茶Ｂ１乃至Ｂ１１、Ｃ１乃至Ｃ１１、Ｄ１乃至Ｄ１１、Ｅ１乃至Ｅ１１及びＦ１乃至Ｆ１１を用いたこと以外は、混合粉末茶分散液Ａ１乃至Ａ１１を得たのと同様の方法により、混合粉末茶分散液Ｂ１乃至Ｂ１１、Ｃ１乃至Ｃ１１、Ｄ１乃至Ｄ１１、Ｅ１乃至Ｅ１１及びＦ１乃至Ｆ１１をそれぞれ得た。
<Production of mixed powder tea dispersions B1 to B11, C1 to C11, D1 to D11, E1 to E11, and F1 to F11>
The mixed powder teas B1 to B11, C1 to C11, D1 to D11 are produced in the same manner as the mixed powder teas A1 to A11 except that the powder tea additives B to F are used instead of the powder tea additive A. , E1 to E11 and F1 to F11 were obtained, respectively.
Next, the mixed powder tea dispersions A1 to A11 are used except that the mixed powder teas B1 to B11, C1 to C11, D1 to D11, E1 to E11, and F1 to F11 are used instead of the mixed powder teas A1 to A11. Mixed powder tea dispersions B1 to B11, C1 to C11, D1 to D11, E1 to E11, and F1 to F11 were obtained by the same method as obtained.
＜粉末茶添加物分散液Ａ乃至Ｈ及びＫ１乃至Ｋ６の製造＞
粉末茶添加物Ａを、純水中に、それらの合計１００質量部に対して１質量部となるように分散させ、粉末茶添加物分散液Ａを得た。
粉末茶添加物Ａの代わりに粉末茶添加物Ｂ乃至Ｈ及びＫ１乃至Ｋ６を用いたこと以外は、粉末茶添加物分散液Ａについて説明したのと同様の方法により、粉末茶添加物分散液Ｂ乃至Ｈ及びＫ１乃至Ｋ６を得た。
<Production of powdered tea additive dispersions A to H and K1 to K6>
The powdered tea additive A was dispersed in pure water so as to be 1 part by mass with respect to 100 parts by mass in total to obtain a powdered tea additive dispersion A.
The powder tea additive dispersion B was prepared in the same manner as described for the powder tea additive dispersion A except that the powder tea additives B to H and K1 to K6 were used instead of the powder tea additive A. To H and K1 to K6 were obtained.
＜生茶葉粉末分散液の製造＞
生茶葉凍結乾燥品を、純水中に、それらの合計１００質量部に対して１質量部となるように分散させ、生茶葉粉末分散液を得た。
<Manufacture of fresh tea leaf powder dispersion>
The raw tea leaf freeze-dried product was dispersed in pure water so as to be 1 part by mass with respect to 100 parts by mass in total to obtain a raw tea leaf powder dispersion.
＜粉末茶分散液の製造＞
粉末茶ＲＳ２０を、純水中に、それらの合計１００質量部に対して１質量部となるように分散させ、粉末茶分散液を得た。
<Production of powdered tea dispersion>
Powdered tea RS20 was dispersed in pure water so as to be 1 part by mass with respect to 100 parts by mass in total to obtain a powdered tea dispersion.
＜試験例１：粉末茶添加物分散液Ａの呈味の評価＞
５人のパネラーにより、粉末茶添加物分散液Ａが、生茶葉粉末分散液と同様の生茶葉本来の呈味を有しているか評価した。
<Test Example 1: Evaluation of taste of powdered tea additive dispersion A>
Five panelists evaluated whether the powdered tea additive dispersion A had the same original taste of fresh tea leaves as the fresh tea leaf powder dispersion.
＜試験例２：粉末茶添加物分散液Ｂ乃至Ｈの呈味の評価＞
試験例１と同様の方法により、粉末茶添加物分散液Ｂ乃至Ｈの呈味を評価した。
試験例１及び２の結果を、表１に纏める。
<Test Example 2: Evaluation of taste of powdered tea additive dispersions B to H>
The taste of the powdered tea additive dispersions B to H was evaluated by the same method as in Test Example 1.
The results of Test Examples 1 and 2 are summarized in Table 1.
表１において、「○」は５名のパネラー全員が生茶葉本来の呈味を有していると評価したことを示し、「△」は５名のパネラーのうち２乃至４名が生茶葉本来の呈味を有していると評価したことを示し、「×」は５名のパネラーのうち１名以下が生茶葉本来の呈味を有していると評価したことを示している。
なお、表１の評価は「○」及び「×」のみであり、「△」の評価は無かった。
表１に示すように、茶葉を２０秒乃至１５０秒間にわたって蒸熱することで得られた粉末茶添加物は、生茶葉本来の呈味を有していた。
In Table 1, “◯” indicates that all 5 panelists evaluated that they had the original taste of fresh tea leaves, and “△” indicates that 2 to 4 of the 5 panelists were originally raw tea leaves. “×” indicates that one or less of the five panelists evaluated that it had the original taste of fresh tea leaves.
In addition, the evaluation of Table 1 was only “◯” and “×”, and there was no evaluation of “Δ”.
As shown in Table 1, the powdered tea additive obtained by steaming tea leaves for 20 seconds to 150 seconds had the original taste of fresh tea leaves.
＜試験例３：粉末茶添加物分散液Ａの色の鮮やかさの評価＞
以下の方法により、粉末茶添加物を水に分散させてなる粉末茶添加物分散液の色について調べた。
先ず、粉末茶添加物分散液Ａに対して、分光色彩計（ＳＥ２０００ 日本電色工業株式会社製）を用いてハンターのＬａｂ法におけるＬ、ａ、及びｂを測定した。そして、以下の式１から、粉末茶添加物分散液Ａの彩度を算出した。
彩度＝（ａ２＋ｂ２）１／２ …（式１）
また、粉末茶添加物分散液Ａについて説明したのと同様の方法により、粉末茶分散液の彩度を算出した。
そして、粉末茶添加物分散液Ａの彩度と粉末茶分散液の彩度とを比較することで、粉末茶添加物分散液Ａの色を評価した。
<Test Example 3: Evaluation of vividness of color of powdered tea additive dispersion A>
The color of the powdered tea additive dispersion obtained by dispersing the powdered tea additive in water was examined by the following method.
First, L, a, and b in Hunter's Lab method were measured for the powdered tea additive dispersion A using a spectrocolorimeter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.). And from the following formula 1, the saturation of the powdered tea additive dispersion A was calculated.
Saturation = (a 2 + b 2 ) 1/2 (Formula 1)
Further, the saturation of the powdered tea dispersion was calculated in the same manner as described for the powdered tea additive dispersion A.
Then, the color of the powdered tea additive dispersion A was evaluated by comparing the saturation of the powdered tea additive dispersion A with the saturation of the powdered tea dispersion.
＜試験例４：粉末茶添加物分散液Ｂ乃至Ｈの色の鮮やかさの評価＞
試験例３と同様の方法により、粉末茶分散液Ｂ乃至Ｆの色を評価した。
試験例３及び４の結果を、表２に纏める。
<Test Example 4: Evaluation of color vividness of powdered tea additive dispersions B to H>
In the same manner as in Test Example 3, the colors of the powdered tea dispersions B to F were evaluated.
The results of Test Examples 3 and 4 are summarized in Table 2.
表２において、「○」は、粉末茶分散液の彩度に対して粉末茶添加物分散液の彩度が大きかったことを示している。「×」は、粉末茶分散液の彩度に対して粉末茶添加物分散液の彩度が小さかったか又はそれらが同等であったことを示している。
表２に示すように、茶葉を２０秒乃至１５０秒間蒸熱することで得られた粉末茶添加物を水に分散させてなる粉末茶添加物分散液は、色が鮮やかであった。
In Table 2, “◯” indicates that the saturation of the powdered tea additive dispersion was greater than the saturation of the powdered tea dispersion. “X” indicates that the saturation of the powdered tea additive dispersion was small or equivalent to the saturation of the powdered tea dispersion.
As shown in Table 2, the powdered tea additive dispersion obtained by dispersing the tea powder obtained by steaming tea leaves for 20 seconds to 150 seconds in water was bright in color.
＜試験例５：粉末茶添加物分散液Ａの色の経時安定性の評価＞
以下に記載する方法により、混合粉末茶分散液の色の経時安定性について調べた。
先ず、粉末茶添加物分散液Ａに対して、ハンターのＬａｂ法におけるＬ、ａ、及びｂの測定を、試験例３で説明した方法により行った。ここで得られた色座標（Ｌ，ａ，ｂ）を（Ｌ０，ａ０，ｂ０）とする。
次に、粉末茶添加物分散液Ａを、２５℃の暗所で３時間にわたって保管した。その後、この粉末茶添加物分散液Ａに対して、上記と同様の方法により、ハンターのＬａｂ法におけるＬ、ａ、及びｂを測定した。ここで得られた色座標（Ｌ，ａ，ｂ）を（Ｌｔ，ａｔ，ｂｔ）とする。
そして、以下の式２を用いて色彩変化ΔＥを算出した。
ΔＥ＝｛（Ｌ０−Ｌｔ）２＋（ａ０−ａｔ）２＋（ｂ０−ｂｔ）２}１／２ …（式２）
また、粉末茶添加物分散液Ａの代わりに、粉末茶分散液を用いたこと以外は、上記と同様の方法により、色彩変化ΔＥを算出した。
そして、粉末茶添加物分散液Ａの色の経時安定性を、表３の基準に従って評価した。
<Test Example 5: Evaluation of temporal stability of color of powdered tea additive dispersion A>
The color stability of the mixed powder tea dispersion was examined with the method described below.
First, L, a, and b in the Hunter Lab method were measured for the powdered tea additive dispersion A by the method described in Test Example 3. Let the color coordinates (L, a, b) obtained here be (L 0 , a 0 , b 0 ).
Next, the powdered tea additive dispersion A was stored in the dark at 25 ° C. for 3 hours. Then, L, a, and b in Hunter's Lab method were measured for this powdered tea additive dispersion A by the same method as described above. Let the color coordinates (L, a, b) obtained here be (L t , a t , b t ).
Then, the color change ΔE was calculated using Equation 2 below.
ΔE = {(L 0 -L t ) 2 + (a 0 -a t) 2 + (b 0 -b t) 2} 1/2 ... ( Equation 2)
Further, the color change ΔE was calculated by the same method as described above except that the powder tea dispersion was used instead of the powder tea additive dispersion A.
Then, the temporal stability of the color of the powdered tea additive dispersion A was evaluated according to the criteria in Table 3.
＜試験例６：粉末茶添加物分散液Ｂ乃至Ｆの色の経時安定性の評価＞
試験例５と同様の方法により、粉末茶添加物分散液Ｂ乃至Ｆの色彩変化ΔＥの算出及びその経時安定性の評価を行った。
試験例５及び６の結果を、表４に纏める。
<Test Example 6: Evaluation of temporal stability of color of powdered tea additive dispersions B to F>
In the same manner as in Test Example 5, the color change ΔE of the powdered tea additive dispersions B to F was calculated and the stability with time was evaluated.
The results of Test Examples 5 and 6 are summarized in Table 4.
＜試験例７：混合粉末茶の色の鮮やかさの評価＞
試験例３と同様の方法により、混合粉末茶分散液Ａ１乃至Ａ１１、Ｂ１乃至Ｂ１１、Ｃ１乃至Ｃ１１、Ｄ１乃至Ｄ１１、Ｅ１乃至Ｅ１１及びＦ１乃至Ｆ１１の色を評価した。
試験例７の結果を、上記表２に纏める。
表２に示すように、茶葉を２０秒乃至１５０秒間にわたって蒸熱することで得られる粉末茶添加物と粉末茶ＲＳ２０とをそれらの合計１００質量部に対して、粉末茶添加物の割合が５質量部乃至９０質量部になるように混合して得られた混合粉末茶の分散液は、色が鮮やかであった。
<Test Example 7: Evaluation of vividness of color of mixed powder tea>
In the same manner as in Test Example 3, the colors of the mixed powder tea dispersions A1 to A11, B1 to B11, C1 to C11, D1 to D11, E1 to E11, and F1 to F11 were evaluated.
The results of Test Example 7 are summarized in Table 2 above.
As shown in Table 2, the ratio of the powdered tea additive to the total of 100 parts by mass of the powdered tea additive and the powdered tea RS20 obtained by steaming the tea leaves for 20 seconds to 150 seconds is 5 masses. The dispersion of the mixed powdered tea obtained by mixing so as to be part to 90 parts by weight was vivid.
＜試験例８：混合粉末茶分散液の色の経時安定性の評価＞
試験例５と同様の方法により、混合粉末茶分散液Ａ３乃至Ａ１１、Ｂ４乃至Ｂ１１、Ｃ４乃至Ｃ１１、Ｄ４乃至Ｄ１１、Ｅ４乃至Ｅ１１及びＦ４乃至Ｆ１１の色の経時安定性について調べた。
試験例８の結果を、上記表４に纏める。
表４に示すように、混合粉末茶分散液Ｃ３乃至Ｃ６、Ｄ３乃至Ｄ６、Ｅ３乃至Ｅ７及びＦ３乃至Ｆ１１は、色の経時安定性に優れていた。分散液Ｃ３及びＣ４、Ｄ３及びＤ４、Ｅ３乃至Ｅ５並びにＦ３乃至Ｆ８は、色の経時安定性に特に優れていた。
<Test Example 8: Evaluation of temporal stability of color of mixed powder tea dispersion>
By the same method as in Test Example 5, the mixed powder tea dispersions A3 to A11, B4 to B11, C4 to C11, D4 to D11, E4 to E11, and F4 to F11 were examined for temporal stability.
The results of Test Example 8 are summarized in Table 4 above.
As shown in Table 4, the mixed powder tea dispersions C3 to C6, D3 to D6, E3 to E7, and F3 to F11 were excellent in color stability over time. Dispersions C3 and C4, D3 and D4, E3 to E5, and F3 to F8 were particularly excellent in color stability over time.
＜試験例９：大量生産設備の使用が混合粉末茶分散液の色の経時安定性へ及ぼす影響の評価＞
碾茶及び抹茶の大量生産に使用する機械を用いて粉末茶添加物Ｉを製造した。そして、粉末茶添加物Ｉを用いて得られた混合粉末茶分散液Ｉ１乃至Ｉ３の色の経時安定性について調べた。
具体的には、先ず、鹿児島県産のCamellia sinensisの生茶葉を、回転胴蒸し器（株式会社寺田製作所製）を用いて１００℃で４０秒間にわたって蒸熱した。
次に、蒸熱した茶葉を、共和式凍結乾燥装置（共和真空技術株式会社製）を用いて−２０℃で凍結させ、凍結容器を１３Ｐａまで減圧した。減圧の持続時間は１５００分間とした。
次いで、凍結乾燥後の茶葉をボールミル（株式会社 宮村鐵工所）により６０分間にわたって粉砕した。粉砕後の茶葉を、目開き１０６μｍの篩により篩分け、篩を通過した粉体を粉末茶添加物Ｉとした。
次に、粉末茶添加物Ｉと粉末茶ＲＳ２０とを、それらの合計１００質量部に対して、粉末茶添加物Ｉの割合が、１０質量部、２０質量部及び３０質量部になるように混合して、それぞれ、混合粉末茶Ｉ１、Ｉ２及びＩ３を得た。
その後、混合粉末茶Ｉ１乃至Ｉ３を、混合粉末茶と純水との合計１００質量部に対して、混合粉末茶の割合が１質量部になるように純水に分散させて、それぞれ、混合粉末茶分散液Ｉ１乃至Ｉ３を得た。
次に、２５℃の暗所で３時間にわたる保管を行う代わりに、２５℃の暗所で２時間にわたる保管を行ったこと以外は、試験例５と同様の方法により、粉末茶分散液及び混合粉末茶分散液Ｉ１乃至Ｉ３の色彩変化ΔＥを算出した。
試験例８の結果を、表５に纏める。
<Test Example 9: Evaluation of the effect of the use of mass production equipment on the temporal stability of the color of the mixed powdered tea dispersion>
Powdered tea additive I was manufactured using the machine used for mass production of strawberry tea and matcha tea. Then, the color stability over time of the mixed powder tea dispersions I1 to I3 obtained using the powdered tea additive I was examined.
Specifically, first, fresh tea leaves of Camellia sinensis produced in Kagoshima Prefecture were steamed at 100 ° C. for 40 seconds using a rotary drum steamer (manufactured by Terada Manufacturing Co., Ltd.).
Next, the steamed tea leaves were frozen at −20 ° C. using a Kyowa freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.), and the freezing container was depressurized to 13 Pa. The duration of decompression was 1500 minutes.
Next, the freeze-dried tea leaves were pulverized for 60 minutes with a ball mill (Miyamura Corporation). The ground tea leaves were sieved with a sieve having an opening of 106 μm, and the powder that passed through the sieve was designated as powdered tea additive I.
Next, powder tea additive I and powder tea RS20 are mixed so that the ratio of powder tea additive I is 10 parts by mass, 20 parts by mass, and 30 parts by mass with respect to 100 parts by mass in total. Thus, mixed powder teas I1, I2 and I3 were obtained, respectively.
Thereafter, the mixed powder teas I1 to I3 are dispersed in pure water so that the ratio of the mixed powder tea is 1 part by mass with respect to 100 parts by mass in total of the mixed powder tea and pure water. Tea dispersions I1 to I3 were obtained.
Next, instead of storing for 3 hours in the dark at 25 ° C., the powdered tea dispersion and mixing were performed in the same manner as in Test Example 5 except that the storage was performed for 2 hours in the dark at 25 ° C. The color change ΔE of the powdered tea dispersions I1 to I3 was calculated.
The results of Test Example 8 are summarized in Table 5.
表５に示すように、碾茶及び抹茶の大量生産に使用する機械を用いた場合であっても、色の経時安定性に優れた混合粉末茶分散液を得ることができた。 As shown in Table 5, even when a machine used for mass production of strawberry tea and matcha tea was used, a mixed powder tea dispersion having excellent color stability over time could be obtained.
＜試験例１０：凍結乾燥が歩留まりへ及ぼす影響の評価＞
以下の方法により、粉末茶添加物の歩留まりについて調べた。
先ず、粉砕を２分間にわたって行う代わりに３分間にわたって行い、篩分けを行わなかったこと以外は、粉末茶添加物Ｃと同様の方法により、粉末茶添加物Ｊ１を得た。
また、凍結乾燥をせずに、送風定温恒温器（ヤマト科学株式会社製）を用いた熱風乾燥を行ったこと以外は、粉末茶添加物Ｊ１について説明したのと同様の方法により、粉末茶添加物Ｊ２を得た。
そして、粉末茶添加物Ｊ１及びＪ２の各々について、篩分けにおける歩留まり（％）を算出した。なお、「歩留まり（％）」は、篩を通過した粉体の質量を、篩に投入した粉体の質量で除した値を百分率で表したものである。
試験例１０の結果を、表６に纏める。
<Test Example 10: Evaluation of effect of freeze-drying on yield>
The yield of the powdered tea additive was examined by the following method.
First, powder tea additive J1 was obtained by the same method as powder tea additive C except that pulverization was performed for 3 minutes instead of pulverizing for 2 minutes and sieving was not performed.
In addition, powdered tea was added in the same manner as described for powdered tea additive J1, except that hot air drying was performed using a constant temperature and temperature oven (manufactured by Yamato Kagaku Co., Ltd.) without freeze drying. Product J2 was obtained.
Then, the yield (%) in sieving was calculated for each of the powdered tea additives J1 and J2. The “yield (%)” is a percentage obtained by dividing the mass of the powder that passed through the sieve by the mass of the powder charged into the sieve.
The results of Test Example 10 are summarized in Table 6.
表６に示すように、茶葉を凍結乾燥させた場合、熱風乾燥させた場合と比較して、粉末茶添加物を高い歩留まりで得ることができた。 As shown in Table 6, when the tea leaves were lyophilized, the powdered tea additive could be obtained at a higher yield than when the tea leaves were dried.
＜試験例１１：混合粉末茶含有牛乳のミルク臭の評価＞
以下の方法により、混合粉末茶含有牛乳のミルク臭について調べた。
先ず、粉末茶添加物Ｃと粉末茶ＲＳ２０とを、それらの合計１００質量部に対して粉末茶添加物Ｃの割合が、１０質量部、２０質量部及び４０質量部になるように混合して、それぞれ、混合粉末茶ａ、ｂ及びｃを得た。また、粉末茶添加物Ｄと粉末茶ＲＳ２０とを、それらの合計１００質量部に対して粉末茶添加物Ｄの割合が１０質量部になるように混合して、混合粉末茶ｄを得た。
次に、粉末茶ＲＳ２０を用いて、表７に示す配合の抹茶ミルクを調製した。なお、表７における「牛乳」は、株式会社明治製の牛乳である。また、「グラニュー糖」は、フジ日本精糖株式会社製である。
次に、混合粉末茶ａ乃至ｄを用いて、それぞれ、表７に示す配合の混合粉末茶含有牛乳１乃至４を調製した。なお、表７に示す「％」は、「質量％」を意味している。
<Test Example 11: Evaluation of milk odor of milk containing mixed powdered tea>
Milk odor of mixed powder tea-containing milk was examined by the following method.
First, powder tea additive C and powder tea RS20 are mixed so that the ratio of powder tea additive C is 10 parts by mass, 20 parts by mass, and 40 parts by mass with respect to 100 parts by mass in total. , Mixed powder teas a, b and c were obtained, respectively. Moreover, powdered tea additive D and powdered tea RS20 were mixed so that the ratio of powdered tea additive D might be 10 mass parts with respect to those 100 mass parts in total, and mixed powder tea d was obtained.
Next, powdered tea milk having the composition shown in Table 7 was prepared using powdered tea RS20. “Milk” in Table 7 is milk manufactured by Meiji Co., Ltd. “Granulated sugar” is manufactured by Fuji Nippon Seika Co., Ltd.
Next, mixed powder tea-containing milks 1 to 4 having the formulations shown in Table 7 were prepared using the mixed powder teas a to d, respectively. “%” Shown in Table 7 means “mass%”.
次に、４７名のパネラーが、抹茶ミルクに対する混合粉末茶含有牛乳１乃至４のミルク臭について評価した。
試験例１１の結果を、表８に纏める。
Next, 47 panelists evaluated the milk odor of mixed powder tea-containing milk 1 to 4 with respect to matcha milk.
The results of Test Example 11 are summarized in Table 8.
表８に示すように、混合粉末茶含有牛乳は、抹茶ミルクよりもミルク臭が少なかった。 As shown in Table 8, the mixed powder tea-containing milk had less milk odor than matcha milk.
＜試験例１２：粉末茶添加物分散液Ｋ１乃至Ｋ６の呈味の評価＞
試験例１と同様の方法により、粉末茶添加物分散液Ｋ１乃至Ｋ６の呈味を評価した。
試験例１２の結果を表９に纏める。
<Test Example 12: Evaluation of taste of powdered tea additive dispersions K1 to K6>
The taste of the powdered tea additive dispersions K1 to K6 was evaluated by the same method as in Test Example 1.
The results of Test Example 12 are summarized in Table 9.
表９の「呈味」の列において、「○」は５名のパネラー全員が生茶葉本来の呈味を有していると評価したことを示し、「△」は５名のパネラーのうち２乃至４名が生茶葉本来の呈味を有していると評価したことを示し、「×」は５名のパネラーのうち１名以下が生茶葉本来の呈味を有していると評価したことを示している。
表９に示すように、茶葉を蒸熱するとともに、凍結乾燥後に茶葉を加熱せずに製造した粉末茶添加物の分散液は、生茶葉本来の呈味を有していた。
In the “Taste” column of Table 9, “○” indicates that all five panelists evaluated that they had the original taste of fresh tea leaves, and “△” represents 2 out of 5 panelists. Four to four people evaluated that they had the original taste of fresh tea leaves, and “×” evaluated that one or less of the five panelists had the original taste of fresh tea leaves. It is shown that.
As shown in Table 9, the dispersion of the powdered tea additive produced by steaming tea leaves and heating the tea leaves after lyophilization had the original taste of fresh tea leaves.
＜試験例１３：粉末茶添加物分散液の色の鮮やかさの評価＞
以下の方法により、粉末茶添加物を水に分散させてなる粉末茶添加物分散液の色について調べた。
先ず、粉末茶添加物分散液Ｋ１乃至Ｋ６に対して、分光色彩計（ＳＥ２０００ 日本電色工業株式会社製）を用いてハンターのＬａｂ法におけるＬ、ａ、及びｂを測定した。そして、以下の式３から、粉末茶添加物分散液Ｋ１乃至Ｋ６の彩度を算出した。
彩度＝（ａ２＋ｂ２）１／２ …（式３）
試験例１３の結果を、上記表９に纏める。
表９に示すように、凍結乾燥後の加熱及び予備凍結の何れも行わなかった粉末茶添加物分散液は、色が鮮やかであった。
<Test Example 13: Evaluation of color vividness of powdered tea additive dispersion>
The color of the powdered tea additive dispersion obtained by dispersing the powdered tea additive in water was examined by the following method.
First, L, a, and b in Hunter's Lab method were measured for the powdered tea additive dispersions K1 to K6 using a spectrocolorimeter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.). Then, the saturation of the powdered tea additive dispersions K1 to K6 was calculated from Equation 3 below.
Saturation = (a 2 + b 2 ) 1/2 (Formula 3)
The results of Test Example 13 are summarized in Table 9 above.
As shown in Table 9, the powdered tea additive dispersion that was neither heated nor pre-frozen after lyophilization was bright in color.
＜試験例１４：茶葉Ｌ乃至Ｚ及びＡＡ乃至ＡＤの水分量の測定並びに粉末茶添加物Ｌ乃至Ｚ及びＡＡ乃至ＡＤの製造＞
静岡県産のCamellia sinensisの二番茶の生の茶葉Ｌを、１００℃で６０秒間にわたって蒸熱した。蒸熱した茶葉の一部に対しては、赤外線水分計（GEキャピタルリーシング株式会社製）を用いて水分量を測定した。
次に、蒸熱した残りの茶葉を、共和式凍結乾燥装置（共和真空技術株式会社製）を用いて、−２０℃で凍結させ、凍結容器を１３Ｐａまで減圧した。減圧の持続時間は１５００分間とした。凍結乾燥させた茶葉の一部に対しては、赤外線水分計（GEキャピタルリーシング株式会社製）を用いて水分量を測定した。
次いで、凍結乾燥させた残りの茶葉をブレンダーＤＢＬ２４７−ＷＨ（デロンギ・ジャパン株式会社製）で２分間にわたって粉砕した。粉砕後の茶葉を、目開き１０６μｍの篩で篩分け、篩を通過した粉体を粉末茶添加物Ｌとした。
また、茶葉Ｌの代わりに茶葉Ｍ乃至Ｚ及びＡＡ乃至ＡＤを用いたこと以外は、粉末茶添加物Ｌについて説明したのと同様の方法により、茶葉Ｍ乃至Ｚ及びＡＡ乃至ＡＤの水分量の測定と、粉末茶添加物Ｍ乃至Ｚ及びＡＡ乃至ＡＤの製造とを行った。
<Test Example 14: Measurement of water content of tea leaves L to Z and AA to AD and production of powdered tea additives L to Z and AA to AD>
Raw tea leaves L of Camellia sinensis second tea from Shizuoka Prefecture were steamed at 100 ° C. for 60 seconds. For a portion of the steamed tea leaves, the moisture content was measured using an infrared moisture meter (manufactured by GE Capital Leasing Co., Ltd.).
Next, the remaining steamed tea leaves were frozen at −20 ° C. using a Kyowa freeze dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.), and the freezing container was decompressed to 13 Pa. The duration of decompression was 1500 minutes. For a part of the tea leaves that had been freeze-dried, the moisture content was measured using an infrared moisture meter (GE Capital Leasing Co., Ltd.).
Subsequently, the remaining freeze-dried tea leaves were pulverized with a blender DBL247-WH (manufactured by Delonghi Japan Co., Ltd.) for 2 minutes. The ground tea leaves were sieved with a sieve having an opening of 106 μm, and the powder that passed through the sieve was designated as powdered tea additive L.
Further, the water content of tea leaves M to Z and AA to AD is measured in the same manner as described for powder tea additive L except that tea leaves M to Z and AA to AD are used instead of tea leaves L. And the production of powdered tea additives M to Z and AA to AD.
＜粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤの製造＞
粉末茶添加物Ｌを、純水中に、それらの合計１００質量部に対して１質量部となるように分散させ、粉末茶添加物分散液Ｌを得た。
粉末茶添加物Ｌの代わりに粉末茶添加物Ｍ乃至Ｚ及びＡＡ乃至ＡＤを用いたこと以外は、粉末茶添加物分散液Ｌについて説明したのと同様の方法により、粉末茶添加物分散液Ｍ乃至Ｚ及びＡＡ乃至ＡＤを得た。
<Production of powdered tea additive dispersions L to Z and AA to AD>
The powdered tea additive L was dispersed in pure water so as to be 1 part by mass with respect to 100 parts by mass in total, and a powdered tea additive dispersion L was obtained.
The powdered tea additive dispersion M was prepared in the same manner as described for the powdered tea additive dispersion L except that the powdered tea additives M to Z and AA to AD were used instead of the powdered tea additive L. To Z and AA to AD were obtained.
＜混合粉末茶Ｌ乃至Ｔの製造＞
粉末茶添加物Ｌと粉末茶ＲＳ２０とを、それらの合計１００質量部に対して、粉末茶添加物の割合が１０質量部、４０質量部、６０質量部及び８０質量部になるように混合してそれぞれ、混合粉末茶Ｌ１、Ｌ２、Ｌ３及びＬ４を得た。
粉末茶添加物Ｌの代わりに粉末茶添加物Ｍ乃至Ｔを用いたこと以外は、混合粉末茶Ｌ１、Ｌ２、Ｌ３及びＬ４について説明したのと同様の方法により、それぞれ、混合粉末茶Ｍ１乃至Ｍ４、Ｎ１乃至Ｎ４、Ｏ１乃至Ｏ４、Ｐ１乃至Ｐ４、Ｑ１乃至Ｑ４、Ｒ１乃至Ｒ４、Ｓ１乃至Ｓ４及びＴ１乃至Ｔ４を得た。
<Production of mixed powder tea L to T>
Powder tea additive L and powder tea RS20 are mixed so that the ratio of the powder tea additive is 10 parts by mass, 40 parts by mass, 60 parts by mass and 80 parts by mass with respect to 100 parts by mass in total. Mixed powder teas L1, L2, L3 and L4 were obtained respectively.
The mixed powder teas M1 to M4 were respectively prepared in the same manner as described for the mixed powder teas L1, L2, L3 and L4 except that the powder tea additives M to T were used instead of the powder tea additive L. N1 to N4, O1 to O4, P1 to P4, Q1 to Q4, R1 to R4, S1 to S4, and T1 to T4.
＜混合粉末茶分散液Ｌ乃至Ｔの製造＞
混合粉末茶Ｌ１と純水とを、それらの合計１００質量部に対して、混合粉末茶の割合が１質量部となるように混合して、混合粉末茶分散液Ｌ１を得た。
混合粉末茶Ｌ１の代わりに、混合粉末茶Ｌ２乃至Ｌ４、Ｍ１乃至Ｍ４、Ｎ１乃至Ｎ４、Ｏ１乃至Ｏ４、Ｐ１乃至Ｐ４、Ｑ１乃至Ｑ４、Ｒ１乃至Ｒ４、Ｓ１乃至Ｓ４及びＴ１乃至Ｔ４を用いたこと以外は、混合粉末茶分散液Ｌ１について説明したのと同様の方法により、それぞれ、混合粉末茶分散液Ｌ２乃至Ｌ４、Ｍ１乃至Ｍ４、Ｎ１乃至Ｎ４、Ｏ１乃至Ｏ４、Ｐ１乃至Ｐ４、Ｑ１乃至Ｑ４、Ｒ１乃至Ｒ４、Ｓ１乃至Ｓ４及びＴ１乃至Ｔ４を得た。
<Production of mixed powder tea dispersions L to T>
Mixed powder tea L1 and pure water were mixed so that the ratio of the mixed powder tea was 1 part by mass with respect to 100 parts by mass in total to obtain a mixed powder tea dispersion L1.
Instead of mixed powder tea L1, mixed powder tea L2 to L4, M1 to M4, N1 to N4, O1 to O4, P1 to P4, Q1 to Q4, R1 to R4, S1 to S4 and T1 to T4 were used. Except for the mixed powder tea dispersion L1, the mixed powder tea dispersions L2 to L4, M1 to M4, N1 to N4, O1 to O4, P1 to P4, Q1 to Q4, respectively. R1 to R4, S1 to S4, and T1 to T4 were obtained.
＜試験例１５：粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤの呈味の評価＞
試験例１と同様の方法により、粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤの呈味を評価した。
<Test Example 15: Evaluation of taste of powdered tea additive dispersions L to Z and AA to AD>
By the same method as in Test Example 1, the taste of the powdered tea additive dispersions L to Z and AA to AD was evaluated.
＜試験例１６：粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤの色の鮮やかさの評価＞
以下の方法により、粉末茶添加物を水に分散させてなる粉末茶添加物分散液の色について調べた。
先ず、粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤに対して、分光色彩計（ＳＥ２０００ 日本電色工業株式会社製）を用いてハンターのＬａｂ法におけるＬ、ａ、及びｂを測定した。そして、以下の式４から、粉末茶添加物分散液Ｌ乃至Ｚ及びＡＡ乃至ＡＤの彩度を算出した。
彩度＝（ａ２＋ｂ２）１／２ …（式４）
試験例１４における測定結果並びに試験例１５及び１６の評価結果を、表１０に纏める。なお、表１０の「色」の列において、「○」は粉末茶分散液の彩度に対して粉末茶添加物分散液の彩度が大きかったことを示し、「×」は粉末茶分散液の彩度に対して粉末茶添加物分散液の彩度が小さかったか又はそれらが同等であったことを示している。また、「総合」の列において、「○」は色及び呈味の双方が「○」であったことを示し、「×」は色及び呈味の少なくとも一方が「×」であったことを示している。
<Test Example 16: Evaluation of color vividness of powdered tea additive dispersions L to Z and AA to AD>
The color of the powdered tea additive dispersion obtained by dispersing the powdered tea additive in water was examined by the following method.
First, L, a, and b in Hunter's Lab method were measured for powdered tea additive dispersions L to Z and AA to AD using a spectrocolorimeter (SE2000, Nippon Denshoku Industries Co., Ltd.). And from the following formula 4, the saturation of the powdered tea additive dispersions L to Z and AA to AD was calculated.
Saturation = (a 2 + b 2 ) 1/2 (Formula 4)
Table 10 summarizes the measurement results in Test Example 14 and the evaluation results of Test Examples 15 and 16. In the column of “color” in Table 10, “◯” indicates that the saturation of the powdered tea additive dispersion is greater than the saturation of the powdered tea dispersion, and “×” indicates the powdered tea dispersion. It was shown that the saturation of the powdered tea additive dispersion was small or equivalent to the saturation of. Also, in the column “Comprehensive”, “○” indicates that both color and taste are “○”, and “×” indicates that at least one of color and taste is “×”. Show.
表１０に示すように、粉末茶添加物分散液Ｌ乃至Ｔは、生茶葉本来の呈味を有しており、色の鮮やかさに優れていた。 As shown in Table 10, the powdered tea additive dispersions L to T had the original taste of fresh tea leaves and were excellent in color vividness.
＜試験例１７：分散液とした混合粉末茶Ｌ乃至Ｔの呈味の評価＞
試験例１と同様の方法により、混合粉末茶分散液Ｌ１乃至Ｌ４、Ｍ１乃至Ｍ４、Ｎ１乃至Ｎ４、Ｏ１乃至Ｏ４、Ｐ１乃至Ｐ４、Ｑ１乃至Ｑ４、Ｒ１乃至Ｒ４、Ｓ１乃至Ｓ４及びＴ１乃至Ｔ４の呈味を評価した。
<Test Example 17: Evaluation of taste of mixed powder tea L to T as a dispersion>
In the same manner as in Test Example 1, mixed powder tea dispersions L1 to L4, M1 to M4, N1 to N4, O1 to O4, P1 to P4, Q1 to Q4, R1 to R4, S1 to S4, and T1 to T4 Taste was evaluated.
＜試験例１８：分散液とした混合粉末茶Ｌ乃至Ｔの色の鮮やかさの評価＞
試験例３と同様の方法により、混合粉末茶分散液Ｌ１乃至Ｌ４、Ｍ１乃至Ｍ４、Ｎ１乃至Ｎ４、Ｏ１乃至Ｏ４、Ｐ１乃至Ｐ４、Ｑ１乃至Ｑ４、Ｒ１乃至Ｒ４、Ｓ１乃至Ｓ４及びＴ１乃至Ｔ４の色を評価した。
試験例１７及び１８の結果を、表１１に纏める。なお、表１１の「色」の列において、「○」は粉末茶分散液の彩度に対して混合粉末茶分散液の彩度が大きかったことを示し、「×」は粉末茶分散液の彩度に対して混合粉末茶分散液の彩度が小さかったか又はそれらが同等であったことを示している。「呈味」の列において、「○」は、５名のパネラー全員が粉末茶添加物を混合した際の混合粉末茶分散液の呈味が良いと評価したことを示し、「△」は、５名のパネラーのうち２乃至４名が粉末茶添加物を混合した際の混合粉末茶分散液の呈味が良いと評価したことを示し、「×」は、５名のパネラーのうち１名以下が粉末茶添加物を混合した混合粉末茶分散液の呈味が良いと評価したことを示している。そして、「総合」の列において、「○」は色及び呈味の双方が「○」であったことを示し、「△」は色及び呈味の一方が「△」であり且つ他方が「○」又は「△」であったことを示し、「×」は色及び呈味の少なくとも一方が「×」であったことを示している。
<Test Example 18: Evaluation of color vividness of mixed powder teas L to T as a dispersion>
By the same method as in Test Example 3, mixed powder tea dispersions L1 to L4, M1 to M4, N1 to N4, O1 to O4, P1 to P4, Q1 to Q4, R1 to R4, S1 to S4, and T1 to T4 The color was evaluated.
The results of Test Examples 17 and 18 are summarized in Table 11. In the column of “color” in Table 11, “◯” indicates that the saturation of the mixed powder tea dispersion was greater than the saturation of the powder tea dispersion, and “×” indicates that the powder tea dispersion It shows that the saturation of the mixed powdered tea dispersion was small or equivalent to the saturation. In the “Taste” column, “◯” indicates that all the five panelists evaluated that the taste of the mixed powdered tea dispersion was good when the powdered tea additive was mixed, and “△” 2 to 4 out of 5 panelists evaluated that the taste of the mixed powder tea dispersion was good when the powdered tea additive was mixed, and “×” represents 1 out of 5 panelists. The following shows that the mixed powder tea dispersion mixed with the powdered tea additive was evaluated as having good taste. In the column “Comprehensive”, “◯” indicates that both the color and the taste are “○”, “△” indicates that one of the color and the taste is “△”, and the other indicates “ “◯” or “Δ”, and “x” indicates that at least one of the color and taste is “x”.
表１１に示すように、混合粉末茶分散液Ｌ１乃至Ｌ３、Ｍ１乃至Ｍ３、Ｎ１乃至Ｎ３、Ｏ１乃至Ｏ３、Ｐ１乃至Ｐ３、Ｑ１乃至Ｑ３、Ｒ１乃至Ｒ３、Ｓ１乃至Ｓ３及びＴ１乃至Ｔ３は、色及び呈味に優れていた。 As shown in Table 11, mixed powder tea dispersions L1 to L3, M1 to M3, N1 to N3, O1 to O3, P1 to P3, Q1 to Q3, R1 to R3, S1 to S3, and T1 to T3 are colored. And the taste was excellent.
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