JP3311726B2 - Snack confectionery made from tea leaves and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried confectionery, and more particularly to a snack confectionery that maintains the original shape of tea leaves as a raw material.

[0002]

2. Description of the Related Art Conventionally, tea leaves have been used as sencha or dried powder, sencha has been used for beverages, and powder has been generally used for kneading matcha or cakes or candies. It is a target. The tea leaves contain physiologically active substances such as catechins, and it is desirable to take them aggressively.However, due to changes in dietary habits, tea is rarely consumed. Ingestion is hardly desired.

[0003] In that case, it is only necessary to eat cakes and candy, but in this case, in addition to catechins, a large amount of carbohydrates and fats are ingested, and on the contrary, it is harmful to health. Is big. Therefore, it is only necessary to process tea leaves so that they can be eaten directly.
Tea leaves have a hard cuticle layer or pectin layer on the leaf epidermis, and their surface is covered with wax, making them completely unsuitable for edible use.Methods of edible processing are still established. There is no present.

[0004]

The present invention has been made in view of the above-mentioned problems, and has a low oil content and a low water content, is porous, retains components and flavors of tea leaves, and does not remove hard skin. It is an object of the present invention to provide a tea leaf snack confectionery that can be processed as it is and a method for producing the same.

[0005]

The gist of the present invention is a snack confection characterized by being produced by fried tea leaves under high pressure in their original form, immediately decompressed and dehydrated by centrifugal force. is there.

To explain the snack of the present invention, tea leaves as raw materials are fried with oil under high pressure, and then the leaves are dewatered under reduced pressure by centrifugal force. Tea leaves used as a raw material are not particularly limited and may be anything.

[0007] In the production, oil can be fried under a high pressure, and it may be produced in a place where dehydration can be performed by a centrifugal force under a reduced pressure. May be performed using an apparatus capable of performing the above.

[0008] High pressure is at least atmospheric pressure,
The term “under reduced pressure” includes a state where the pressure is reduced from a state where the pressure is reduced to a state where the pressure is reduced below the atmospheric pressure. Dehydration means removing liquid from a predetermined substance, and this liquid refers to liquid such as water (moisture) or oil.

[0009] In the case of manufacturing using an apparatus, it is preferable to use a pressurized and reduced pressure drying apparatus. In operating this apparatus, the oil temperature, pressure, atmospheric pressure, the number of rotations of a rotating basket, and the like are used as raw materials. What is necessary is just to drive appropriately. Also,
At the time of seasoning, it is only necessary to appropriately blanch with sugars and other seasonings to obtain a desired seasoning. Of course, the natural flavor may be used without any seasoning.

[0010]

[Action] The snack of the present invention is as described above.
Tea leaves are put into a rotating basket of a pressure-reducing and drying apparatus, blanched with sugars and other seasonings, and the rotating basket is immersed in an oil tank heated under high pressure. That is, the tea leaves are fried under high pressure. When the tea leaves are lifted, the rotating basket is lifted and immediately decompressed, the rotating basket is rotated in the reduced-pressure atmosphere, and the oil and moisture inside the leaves are scattered and dried by the centrifugal force generated by the rotation.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The snack of the present invention and a method for producing the same will be described below with reference to the drawings. FIG. 1 is a block diagram showing a process for producing a tea leaf snack. First, the tea leaves (1), which are raw materials, are put into a rotating basket of a pressure-reducing and drying device (2) as they are (3), and seasoned with sugars and other seasonings (4). The basket is submerged in an oil tank heated under high pressure (21), and the tea leaves (1) are fried in oil (5). Immediately upon completion of frying, the pressure is reduced, and the basket is rotated under the reduced pressure (22) to dehydrate the tea leaves (1) by centrifugal force (6), that is, to remove the oil and moisture contained in the tea leaves (1). Splash and dry. The tea leaf snack (7) is completed. As a result, a large number of bubbles 8 are formed inside the tea leaf snack 7 so that the tea leaves become porous, so that the crispy texture is obtained when eating.

FIG. 2 is a plan view showing a tea leaf snack snack, and 7 is a tea leaf snack snack. FIG.
It is a longitudinal cross-sectional view of the tea leaf snack confectionery, and reference numeral 8 denotes a large number of porous bubbles formed inside the tea leaf snack confectionery 7. Then, the oil content becomes 6% or less, and the water content becomes about 0.3% to 0.5%.

[0013]

Since the snack of the present invention is produced by the above-described method, it has low oil content and low moisture, is porous, has a crisp feeling, and retains the flavor of tea leaves.
Furthermore, it can be processed as it is without removing the hard skin. Therefore, since this snack confectionery can use whole tea leaves, it retains a moderate taste and aroma of tea, and catechins and the like are not destroyed and can be eaten without leaving active ingredients of tea. It is possible to use the effectiveness of foodstuffs in a state close to nature.

[0014] The present snack confectionery can be easily chewed so that it can be eaten by men and women of all ages.
Therefore, anyone can use it as a food supplementing physiologically active substances such as catechins contained in tea leaves and inorganic salts, and exert an effect more than one snack.
Because the tea leaves are in their original form, they are rich in taste, can utilize the effectiveness of foodstuffs, have low calories, and have excellent storage properties.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a manufacturing process of a tea leaf snack confectionery.

FIG. 2 is a plan view showing a tea leaf snack confectionery.

FIG. 3 is a longitudinal sectional view of a tea leaf snack confectionery.

[Explanation of symbols]

1-tea leaves, 2-pressurized vacuum dryer, 21-high pressure, 2
2-Under reduced pressure, throw into 3-rotation basket, 4- Season with seasoning, 5-Fry, 6-dehydrate, 7-Tea leaf snack, 8-Air bubbles

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Toshimitsu Kitamura 1600-1, Oshima, Tokuyama-shi, Yamaguchi Prefecture (72) Inventor Ultra 1006-72, Oazaka, Kumage-cho, Kumage-gun, Yamaguchi Prefecture (56) References JP-A-2- 9337 (JP, A) JP-A-4-45765 (JP, A) JP-A-53-6460 (JP, A) JP-A-6-62767 (JP, A) JP-A-60-262558 (JP, A) JP-A-59-210853 (JP, A) JP-A-11-56280 (JP, A) JP-A-52-51040 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 JICST file (JOIS) Food-related literature information (food net)

Claims (2)

(57) [Claims] 1. A snack confection wherein the tea leaves are fried under high pressure in the original form, immediately decompressed and dewatered by centrifugal force. 2. A method for producing snacks, comprising the steps of frying original tea leaves with oil under high pressure, and dehydrating the leaves by centrifugal force under reduced pressure.