JP3101567B2 - Manufacturing method of tea leaf extract powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea leaf extract powder which contains the components of tea leaves effectively as it is.

[0002]

2. Description of the Related Art Conventionally, a general method for producing green tea is that steamed tea leaves are first steamed with steam to inactivate oxidases contained in the tea leaves, and thereafter, coarse kneading, kneading, and medium kneading are performed. The tea is produced through a series of steps such as fine rubbing and drying, and the tea thus produced is called crude tea. Since the leaves and stems are mixed in the crude tea, they are further selected and then dried again for the purpose of improving the storage stability and imparting the flavor. Finally, the water content is 5% or less. The product that was made is a product. After the fresh tea leaves are plucked in this way,
Because it takes a long time to produce a product and requires labor, generally, green tea processed for tea tends to have a high production cost.

On the other hand, green tea leaves contain a large amount of nutrients such as amino acids, catechins, vitamins, and caffeine, and various reports have been made on the effects of green tea by these components. On the other hand, it is attracting attention as a functional ingredient having a regulating function. However, these active ingredients also undergo denaturation, loss, etc. of the content of the ingredients due to the heat treatment in the above-mentioned green tea production process, and the various active ingredients contained in a large amount of fresh tea leaves are not efficiently used.

[0004] In addition, many of the products obtained by extracting and concentrating the green tea component into powder are made from tea-processed products. Therefore, as described above, the cost of the raw material is high, and at the time of concentration, the modification and loss of the active ingredient occur. Is known to occur.

[0005]

SUMMARY OF THE INVENTION Accordingly, the present invention provides a method for producing a tea leaf extract powder which contains the components of fresh tea leaves effectively without denaturation or loss and can be easily used as a green tea beverage or food additive. The task is to provide

[0006]

Means for Solving the Problems The present inventors aimed at efficiently powdering various active ingredients such as amino acids, catechins, vitamins, and caffeine contained in fresh tea leaves without going through a normal green tea production process. As a result of intensive studies, after steaming green tea leaves to inactivate oxidase, quenching, and drying the juice obtained by squeezing the shredded tea leaves can solve the above problem. As a result, the present invention has been completed.

In the present invention, the juice of tea leaves obtained as described above is freeze-dried in a vacuum, and amino acids, catechin, caffeine and vitamin C are contained in a weight ratio of 3-19: 9-2.
It is characterized in that a powder containing a ratio of 2: 1 to 6: 1 to 4 is obtained.

[0008] The product may contain a powdered food base together with the above-mentioned components of tea leaves. As the powdered base, for example, dextrins can be used.

Such tea leaf extract powder is obtained by steaming raw tea leaves to inactivate oxidase, then cooling and shredding the tea leaves.
It is obtained by squeezing and drying the squeezed liquid.When a powdered base such as dextrins is added, the squeezed liquid is added in an amount of 0.
It is preferable to add 1 to 4 parts by weight (preferably 0.3 to 2 parts by weight) and dry it by vacuum freeze drying or the like to powder.

[0010] The raw tea leaves used in the present invention may be of any varieties, and may be any of those cultivated by coating for Gyokuro and Tencha, and those cultivated by open-air for Sencha. In addition, plucking time is also the first tea, second tea,
You may use whatever time of the 3rd tea.

A typical method of producing the product of the present invention is to heat-treat fresh tea leaves (containing about 75 to 80% moisture) with high-temperature steam, for example, steam at about 80 to 100 ° C. for 30 to 90 seconds. After quenching the tea leaves, the tea leaves are shredded, packed in a squeeze bag, and squeezed at a pressure of 100 to 170 kgf / cm ² ,
Dextrin is added in an amount of 0.01 to 0.1 part by weight to 1 part by weight of the obtained juice (solid content: 5 to 10%), followed by freeze-drying in vacuum.

The product thus obtained contains vitamin C
It contains not less than 0.4% by weight and contains amino acids, catechins, caffeine and vitamin C in a weight ratio of 3-19: 9-2.
It is a tea leaf extract powder containing at a ratio of 2: 1 to 6: 1 to 4, which contains a component contained in tea more efficiently than ever before and has extremely excellent preservability. Such a product can be tasted as a beverage similar to ordinary green tea simply by dissolving it in water or hot water, and can be widely used as a food additive rich in nutrients.

The composition of a typical product obtained by the present invention is as follows. Weight ratio in tea leaf extract powder (%) Dextrin amino acid catechin caffeine vitamin C (1) 0 3.6-18.4 17.5-21.9 3.9-6.0 2.2-3.7 (2) 9-80 0.7-18.2 3.5-21.7 0.8-5.9 0.4- 3.7

In the above-mentioned production method, by adding an enzyme (cellulase, macerozyme or a mixture thereof) to the tea leaves after steaming, catechin, caffeine and the like can be extracted more efficiently, and the active ingredients are richer. Tea leaf extract powder can also be produced. However, in this case, the enzyme was added to 0.00 parts of the tea leaves after steaming treatment at 0.00 parts by weight.
It is preferable to add about 0.05 to 0.01 parts by weight,
It is preferred that after filling in a squeeze bag, the mixture is left for 30 to 60 minutes with occasional stirring, then squeezed, a powdered base material added and dried.

[0015]

Next, the present invention will be described in more detail by way of examples. Example 1 12.3 kg of fresh tea leaves for sencha picked at the first tea stage (we
t weight) was steamed with steam for 50 seconds. After quenching, the leaves are shredded with a crusher, packed in a squeeze bag, and 170 kg using a squeeze machine.
It was squeezed at a pressure of f / cm ² for 20 minutes. 3.6 kg of a dark green viscous juice was obtained. Squeezed juice (solid content 10
%) 1 part by weight of a powdered base material comprising 0.03 parts by weight of dextrin was added thereto, followed by vacuum freeze-drying to obtain 0.38 kg of tea leaf extract powder. The following table shows the component contents of this tea leaf extract powder.

Component Content (%) of Tea Leaf Extract Powder Amino Acid Catechin Caffeine Vitamin C 14.6 13.9 4.1 2.9

Example 2 18.3 kg of green tea leaves for sencha picked during the second tea stage (we
t weight) was steamed with steam for 50 seconds. After quenching, the leaves are shredded with a crusher, packed in a squeeze bag, and 170 kg using a squeeze machine.
It was squeezed at a pressure of f / cm ² for 20 minutes. 11.1 kg of a dark green viscous juice was obtained. Juice (solid content 1
(0%) A powdered base material composed of 0.02 parts by weight of dextrin was added to 1 part by weight, and vacuum freeze-drying was performed to obtain 0.73 kg of tea leaf extract powder. The following table shows the component contents of this tea leaf extract powder.

Ingredient Content (%) of Tea Leaf Extract Powder Amino Acid Catechin Caffeine Vitamin C 3.3 16.4 4.5 2.1

As shown in Examples 1 and 2, according to the present invention, a tea leaf extract powder containing a large amount of various active ingredients contained in fresh tea leaves can be obtained without going through a normal green tea production process. Moreover, since this product has excellent storage stability and is a powder in a smooth state, it is easy to handle and easily dissolves in hot and cold water, so that it can be used as a simple instant tea without tea leaves. Furthermore, since it contains a high content of chemical components having an antioxidant effect such as catechin and vitamin C, it can be expected to be used as an antioxidant.

Therefore, in order to confirm the antioxidant property of the product of the present invention, the following Examples 3 and 4 were carried out. Example 3 0.01 part by weight of the tea leaf extract powder obtained in Example 2 was added to 1 part by weight of a commercially available salad oil, and the peroxide value when heated at 101 ° C. was measured over time. The result is
The results are shown in the table below in comparison with the case where the tea leaf extract powder was not added. Peroxide value (meq / kg) No addition of 1% of the product of the present invention At the start of addition 11 20 hours 18 33 40 hours 43 61 70 hours 62 182 80 hours 85 229 100 hours 218 279

Example 4 The tea leaf extract powder of Example 2 was added to a β-carotene solution in 100 parts.
Those added at a concentration of 0 ppm and those not added were allowed to stand still in a well-lit place, and the residual ratio of β-carotene was measured with time. The results are shown in the following table. In the case where the tea leaf extract powder of the present invention was added, the β-carotene residual ratio was 63% after 54 hours, and the liquid was kept yellow. The solution had a β-carotene residual ratio of 8%, and the solution was colorless. β-carotene residual ratio (%) The product of the present invention 1000 ppm No addition 100 100 6 hours after 82 12 24 hours 80 12 30 hours 72 12 54 hours 638

[0022]

EFFECT OF THE INVENTION The product of the present invention is a powder, and contains tea leaf components efficiently, so that it has good preservability, and since most of it is water-soluble, it can be easily dissolved anywhere with hot and cold water. It can be enjoyed as green tea. Further, it can be widely used as a food additive or health food utilizing various active ingredients of green tea. Furthermore, since it contains a high content of chemical components having an antioxidant effect such as catechin and vitamin C, it can be used as an antioxidant for food.

Continued on the front page (72) Inventor Takashi Minamino 11 Kyoto No.1, Terada Hayashinoguchi, Joyo-shi, Kyoto No. 305 Kyoto Metropolitan Government Residential House No. 305 (72) Inventor Hideki Maki 60-1, Karagashi-Akaganecho, Minami-ku, Kyoto, Kyoto, Japan Grand City Kyoto No. 713 (72) Inventor Yasuko Kimura Kyoto Prefecture, Fushimi-ku, Kyoto 38-Oshima 38 Momoyama South Complex 12-401 (72) Inventor Masami Otsuki 48 Uji Kageyama, Uji City, Kyoto Prefecture (56) References JP-A-59-125843 (JP, A) JP-B-38-9405 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23F 3/00

Claims (4)

(57) [Claims] The present invention relates to the following steps: 1. Steaming raw tea leaves to inactivate oxidase, cooling, pressing the shredded tea leaves, and freeze-drying the obtained juice to obtain amino acids, catechins, caffeine and vitamins. C in a weight ratio of 3-19: 9-22: 1-1
6. A method for producing a tea leaf extract powder, comprising obtaining a powder containing 6: 1 to 4 at a ratio. 2. The squeezing of the shredded tea leaves is from 100 to 1
^2. The method for producing a tea leaf extract powder according to claim 1, wherein the method is carried out at a pressure of 70 kgf / cm ² . 3. The squeezed liquid is added with dextrins in a ratio of 0.1 to 4 parts by weight per 1 part by weight of the solid content of the squeezed liquid, and vacuum freeze-dried.
Production method of tea leaf extract powder. 4. The method for producing a tea leaf extract powder according to claim 1, wherein the powder contains 0.4% by weight or more of vitamin C.