JP2860494B2 - Aging control instant powdered tea and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention is an instant powdered tea that is rich in natural antioxidants, is excellent in aroma and taste, using green tea leaves after the second tea. The present invention relates to an instant aging control instantaneous powdered tea for the purpose of inhibiting the increase of lipid peroxides with aging and a method for producing the same.

(Conventional technology) Tea leaves are rich in antioxidants and useful substances such as flavonoid catechins, and since ancient times, tea components have been extracted with hot water to drink or drink as matcha, and the health effect is old. It is known from. However, although senchas extracted with hot water and drinkable have the advantage of being easily drinkable, they use the most tea, so they have lower content of vitamin E, vitamin C and catechins than tea leaves after the second tea. There are few and only water-soluble substances can be drunk.
On the other hand, matcha is suitable for eating tea leaves because powdered tea leaves are drunk, but the tea leaves used for matcha use only shoots and further cover it to block sunlight. Therefore, the content of vitamin E, vitamin C and catechin is low.

On the other hand, as a method for producing instant powdered tea, powder mixing of 100 parts by weight of soluble green tea powder and 5 to 35 parts by weight of green tea leaf powder frozen and pulverized so as to pass through a 32 mesh (500 microns) is further required. A method of producing instant green tea (Japanese Patent Publication No. 60-23816), which is characterized by subjecting it to granulation, is known. In addition, instant powdered tea (JP-A-63-3755) and the like comprising an extract obtained by extracting tea leaves with water, an extract obtained by distilling tea leaves or solvent extraction, and tea leaf powder are known. I have.

(Problems to be Solved by the Invention) As described above, it is known that green tea contains a large number of health ingredients, and in particular, tea after the second tea contains more health ingredients than new tea. Tend to be. Table-1
Fig. 7 shows the content of vitamin E as a fat-soluble component in tea leaves at each time.

Next, as for the water-soluble vitamin C, as shown in Table 2, a large amount is contained in the second and third teas.

Next, catechins having a strong antioxidant effect are contained in tea leaves in an amount of about 10 to 15%, and are also contained more in second and third teas than in first tea.

However, in the conventional instant green tea or instant powdered tea, since the fragrance and taste are emphasized, the first tea is emphasized, and the effective use of the second and subsequent tea leaves is not much performed.
In addition, matcha, which is a method of eating tea leaves, emphasizes the formal style and cannot be easily drunk. For this reason, the health component of tea was not taken so much. For example, in the invention of Japanese Patent Publication No. 60-23816 and the invention of Japanese Patent Application Laid-Open No. 63-3755, emphasis is placed on aroma and taste, and pulverized green tea is used for flavoring the powder with the extract. Therefore, there is a problem that the antioxidant useful for controlling aging is not considered.

(Means for Solving the Problems) The present invention is rich in antioxidants and can be easily drunk by using green tea leaves after the second tea, which contain a lot of health ingredients and have not been used very effectively. I got instant powdered tea. In other words, by combining the ground tea leaves of the second and subsequent teas with the extract of green tea leaves, it is possible to obtain instant powdered tea that is rich in antioxidants, can be easily drunk, and has good aroma and taste. Focused on the research. As a result, in order to drink tea leaves after the second tea containing a large amount of antioxidant components as they are, by combining the crushed product of the green tea leaves after the second tea and the water extract or the extract extracted with water and ethyl alcohol, the antioxidant The inventors have found that instant matcha that is rich in foods, can be easily drunk, and has excellent aroma and taste can be obtained, and the present invention has been completed.

The instant powdered tea rich in antioxidants of the present invention is a mixture of fine powder of green tea leaves after the second tea and an aqueous extract of green tea leaves or an extract of water and ethyl alcohol. The method of crushing green tea leaves after the second tea is performed using an air-flow crusher or a freeze crusher, etc.
It is a method of pulverizing to about 100 mesh below ℃,
High in antioxidants.

That is, the present invention is a natural antioxidant-rich aging-controlled instant powdered tea comprising a mixture of green tea powder after the second tea and an extract powder obtained by extracting green tea leaves.

Further, the production method of the present invention, the green tea powder 26-95%,
A method for producing an instant aging-controlled powdered tea rich in natural antioxidants, comprising 5 to 74% of a green tea leaf extract. The green tea extract is an extract obtained by water extraction or water extraction and ethyl alcohol extraction.

On the other hand, the water extraction method includes a method of adding water to tea leaves and gradually heating them to perform filtration, and a method of adding hot water to the tea leaves and then filtering. The extracted extract obtained by this method is dissolved in water and contains a large amount of taste components. The alcohol extraction method is obtained by adding ethyl alcohol to tea leaves and filtering the tea leaves, and also contains a fat-soluble component, an aroma, and a green pigment (chlorophyll) that are not soluble in water. In this extraction method, the first-stage alcohol extraction may not be performed, and the extraction may be performed by adding water or hot water and continuing the extraction without performing filtration, and then performing post-filtration.

The water-extracted extract or alcohol-extracted extract obtained as described above can be powdered by a method such as vacuum freeze-drying, vacuum drying, or spray drying, but vacuum freeze-drying with little deterioration in aroma and taste is desirable. In this case, the above extracts may be powdered separately, or the extracts may be mixed and powdered, and further mixed with a green tea powder product to be powdered. When pulverizing, excipients such as starch degradation products and sugar alcohols, which hardly affect the quality, may be added.

In the present invention, when the content of green tea powder is 26% or less, the antioxidant property may be reduced, and when it is 95% or more, the flavor may be impaired. In addition, there is an advantage that by adding the green tea leaf extract, the flavor can be improved and the antioxidant property can be enhanced.

(Example 1) 100 kg of fourth powdered tea (powder tea produced at the time of tea production) was pulverized with an air current pulverizer under the conditions of a product temperature of 50 ° C and a rotation speed of 8000 rpm to obtain 97 kg of matcha-like powder having a particle size of 100 mesh. . Next, the fourth powdered tea
Hot water 600 was added to 120 kg, extracted at 40 ° C. for 20 minutes, and filtered to obtain 420 kg of primary extract and 240 kg of residue. In this residue
480 kg of hot water was added, extraction was performed at 80 ° C. for 20 minutes, and filtration was performed to obtain 440 kg of a secondary extract. Then, the primary extract and the secondary extract were mixed to obtain 860 kg of an extracted extract. 100 kg of dextrin was added to this extract, and powdered by spray drying to obtain 138 kg of powder. 138 kg of this powder and 97 kg of matcha-like powder
Was mixed to obtain 230 kg of antioxidant-rich instant powdered tea.

(Example 2) Dextrin 100k was added to the extract obtained in Example 1.
g, dissolve by heating to 60 ° C, and after cooling, matcha-like powder 9
7 kg was added and vacuum freeze-drying was performed to obtain 230 kg of antioxidant-rich instant powdered tea.

(Example 3) Sprinkle 80% ethyl alcohol 50 on 50 kg of fourth tea,
After standing for 1 hour, 400 kg of hot water was added, extraction was performed at 60 ° C. for 20 minutes, and the mixture was filtered to obtain 338 kg of an extract. To this extracted extract was added 76 kg of dextrin, heated to 60 ° C. to dissolve, cooled, and added with 82 kg of matcha-like powder, followed by freeze-drying to obtain 180 kg of instantaneous powdered tea rich in antioxidants. The results of Table 3 were obtained by comparing Example 2 and Example 3 with the conventional tea.

Antioxidant ability analysis method In the test method, after the leachate was concentrated and dried, the sample was extracted with 50% ethyl alcohol, and its antioxidant ability was measured by the HPTLC-α-methylindole method. The amount of lipid peroxide produced from a sample containing only linolenic acid and solvent was 100
, Calculate the sample concentration (g / ml) that suppresses the amount by 50%, and use that value as the antioxidant ability of the substance.

From the above results, the product of the present invention is about 10 times
Double antioxidant.

(Effects of the Invention) The instant tea of the present invention has a higher antioxidant content than conventional matcha by crushing green tea leaves of second and subsequent teas for matcha and adding a green tea leaf extract of second and subsequent teas. Included,
Also, there is an effect that it can be easily drunk like sencha.

Further, according to the method of the present invention, there is an effect that a large amount of instant tea rich in antioxidants can be produced.

In addition, there is an effect that instant tea with high commercial value and high antioxidant content and high commercial value can be obtained by using tea leaves of the second and subsequent teas, which are conventionally considered to have relatively low commercial value.

Claims (3)

(57) [Claims] Claims: 1. Instant anti-aging powdered tea rich in natural antioxidants, comprising a mixture of green tea powder after second tea and an extract powder obtained by extracting green tea leaves. 2. Production of instant anti-aging powdered tea rich in natural antioxidants characterized by mixing 26-95% of green tea powder after second tea and 5-74% of green tea leaf extract after second tea. Law 3. The method of claim 2, wherein the green tea extract is an extract obtained by water extraction or water extraction and ethyl alcohol extraction.