JP3581146B2 - Method for extracting and / or squeezing green tea, black tea, oolong tea, etc. - Google Patents

Description

  The present invention relates to the production of tea extract and / or squeezed liquid, and more particularly, to use an extract and / or squeezed liquid in which oxidation is suppressed as much as possible by using a twin-screw extruder in a short time. The present invention relates to an efficient manufacturing method. Therefore, according to the present invention, a tea-based beverage having an excellent flavor with suppressed volatilization of aroma, floating useful tea components, and maintaining a bright green color (for example, a “edible tea” beverage in which tea leaves are ingested as they are) And the like, and can provide various products that could not be produced industrially conventionally.

  As a typical example of teas, regarding the extraction of green tea, in the case of industrial production, usually, a predetermined amount of green tea leaves is extracted with hot water of 50 ° C. or more using a kneader, a decanter or the like over 10 minutes or more. It is manufactured by removing tea residue with a centrifuge such as filtration or a clarifier (for example, see Patent Document 1). Green tea has different components in warm water depending on the extraction temperature. Generally, when the extraction temperature is set low, 1-theanine, umami components mainly composed of amino acids such as glutamic acid, and various flavor components are extracted. When the temperature is set high, astringent components mainly composed of polyphenols and the like are eluted. The astringent component is an important factor in forming the flavor of green tea, but if it is eluted excessively, it will have an undesirable flavor.

  In the usual case, in consideration of economy, in industrial production, it is generally extracted with hot water of 60 ° C. or higher. However, extraction with hot water is also known to cause rapid discoloration and yellowing of pigments such as green tea chlorophyll, resulting in reduced color quality. To prevent this fading, the addition of vitamin C or its sodium salt is considered to be effective, but the effect is limited, and the addition of excess vitamin C or the like produces an undesirable result due to the generation of vitamin odor, Due to the time treatment, the aroma and umami possessed by the green tea leaves have disappeared to a considerable extent, and dietary fiber is hardly extracted.

  In addition, industrial tea beverages represented by the conventional PET beverage market are made transparent by removing as much as possible the tea residue that may precipitate from the viewpoint of appearance, and in order to compensate for browning due to heat. In addition, green tea beverages have been devised with green film packaging and the like. In this way, as long as green tea is extracted with hot water, the fading of the green tea extract proceeds, and rapid loss of the preferred aroma unique to green tea is unavoidable. Conversely, if low-temperature extraction is selected, the soluble solids are less likely to elute, requiring a long time for extraction and significantly reducing productivity. Therefore, ordinary low-temperature extraction cannot be used for industrial production.

Furthermore, the useful components of green tea have been studied in recent years, and more than 70% of the useful components remain in tea leaves. is there.
It is possible to disperse useful components of tea leaves typified by dietary fiber in the container in a uniform state for a long period of time, leaving the fragrance and umami of tea as much as possible, and the original green color remains to a considerable extent. There is a call for the development of technologies that can do this, but no successful cases have been reported.
JP-A-4-330248

  As described above, not only green tea, but also other foods, the high-temperature extraction method inevitably deteriorates the flavor quality of products, whereas the low-temperature extraction method has poor extraction efficiency and squeezing efficiency. Rather, in such conventional methods, generally the foodstuffs to be extracted and / or squeezed, such as green tea, black tea, oolong tea, herbal tea, wildflower tea, herbal tea, cocoa, vanilla, fruits, vegetables It is extremely difficult to extract and / or squeeze out a soluble solid content from a single product or a combination thereof quickly and efficiently with a low-temperature solvent in a short time after pulverizing the soluble solids. If a solvent containing protein or lipid is used, high-temperature extraction must be selected in order to increase the extraction efficiency, and at the cost of reversal of flavor deterioration such as coagulation and lipid alteration due to protein heating. Did not get dare take forced to a click.

  Thus, in view of the fact that both the high-temperature extraction method and the low-temperature extraction method have decisive problems in the conventional method, the present invention can efficiently extract and squeeze a favorable flavor in a short time. This was done to develop a revolutionary method.

  In addition, with respect to tea-based beverages, conventionally, foods to be extracted generally as tea-based beverages, such as green tea, black tea, oolong tea, herbal tea, wild grass tea, herbal tea, etc., or a combination of teas The system beverage was a highly transparent beverage from which insolubles were completely removed. In addition, among the insolubles, it is extremely difficult to suspend the fine powder for a long time, and as described above, also in the production of tea-based beverages, from the economical viewpoint and the viewpoint of elution of useful components, 50 ° C. or higher. The long-term extraction of hot water for 10 minutes or more had to take the risk of browning and flavor deterioration.

  The present invention has been made in order to achieve the above-mentioned object, and the present inventors have conducted studies from various directions.As a result, a twin-screw extruder was used. By adopting a new structure for processing for the first time, it is possible to efficiently and efficiently produce an extract and / or juice such as juice having excellent flavor and flavor without astringency or astringency or other flavors, In addition, the type of solvent can be replaced with a solvent other than water, for example, milk or the like. In this case, various kinds of products can be efficiently produced by a very simple operation according to milk tea and other solvents to be used. And many other useful findings, such as the ability to manufacture products that are unknown to date, depending on the solvent used and the food to be treated. It is obtained.

  The present invention has been finally completed as a result of further research based on these useful new findings. Hereinafter, the present invention will be described in detail.

  In practicing the present invention, the food to be treated is treated using a twin-screw extruder. In other words, the twin-screw extruder allows the food dispersion liquid to be passed through the narrow gap between the two rotating screws and continuously performs at least one of shearing, kneading, and emulsification. And / or squeezing, and as an actual device, a commercially available device can be appropriately used. Further, in addition to a twin-screw extruder, a continuous kneading device equipped with a twin-screw screw having the same action as the above-described twin-screw extruder (for example, a continuous kneader KRC manufactured by Kurimoto Iron Works). If present, all devices are available. Therefore, a colloid mill represented by a mass colloid is also a pulverizer having a narrow gap, and thus can be used in the present invention in the same manner as a twin-screw extruder or the like. The present invention will be described.

  In the present invention, the food to be treated is treated by a twin-screw extruder (including the continuous kneading apparatus), and in this case, immediately after the food is filled and pulverized and / or simultaneously with the pulverization, a solvent, particularly It is necessary to perform an extruder treatment by adding a low-temperature solvent. By performing the extruder treatment under such a low temperature condition, the generation of unpleasant tastes is suppressed, and the extraction and / or squeezing is efficiently performed in a very short time while suppressing the oxidation while maintaining the quality of the useful component. It is for juice.

  After extraction and / or squeezing in this way, the extraction scum and / or squeezed scum are removed in a conventional manner (centrifugation, filtration, decantation, etc.), and the desired extract and / or squeezed sap (Juice). Further, for example, in the case of vegetable juice or fruit juice, if the use of fiber pulp is desired, it is not necessary to completely separate the slag, and in some cases, the slag may not be separated. In addition, in the case of a tea-based beverage of a type in which useful components of tea leaves are also suspended or suspended, only the tea hulls may be separated and removed.

  Separation of the slag is performed by a conventional method as described above.Specifically, for example, a nozzle or a slit-like metal fitting is attached to a die portion which is an extruder outlet portion to perform solid-liquid separation, filter filtration, and liquid filtration. Cyclones, clarifiers, decanters, etc. can be used.

  In the present invention, the extruder treatment is performed under a low-temperature condition using a low-temperature solvent, and a low-temperature solvent of less than 60 ° C., preferably 55 ° C. or less, more preferably 50 ° C. or less is used. The lower limit of the low temperature may be a temperature at which the solvent is not linked, and although it depends on the type of the solvent, it is -5 ° C or higher, and usually preferably -3 ° C or higher. Specifically, a low temperature range of 5 to 50 ° C. is exemplified in the examples, but a condition of a low temperature range of 2 to 30 ° C. is desirable. If necessary, a cooling device may be provided in the extruder.

  As the solvent, water, milk, and various solvents such as the following can be widely used: dairy products (raw milk, skim milk, whey, sour milk, reduced whole milk powder, reduced skimmed milk and the like); Liquid containing one or more saccharide-containing liquids (glucose, fructose, sucrose, lactose, maltose, trehalose, raffinose, lactulose, melibiose, lactooligosaccharides, galactooligosaccharides, soybean oligosaccharides), isomerized sugars, liquid sugars, etc. Sugar alcohol-containing liquid (liquid substance containing one or more of various sugar alcohols such as erythritol, xylitol, maltitol, sorbitol); Mineral-containing liquids such as calcium, magnesium, sodium, and potassium; vitamins A, B, and C , D, E and other vitamin-containing liquids; pectin, carboxymethylcellulo Stabilizer-containing liquids such as sugars; emulsifiers, bacteriostats (sucrose fatty acid esters, polyglycerin fatty acid esters, etc.), pH adjusters (baking soda, etc.), fragrances, dyes, oxidation Inhibitors (vitamin C, its sodium salt, etc.), sweeteners (such as the above sugars, stevia, honey, etc.), flavoring agents (nucleic acids, amino acids, etc.) and others.

  These solvents may be used alone or in combination of two or more, or may be used simultaneously with or separately from the food to be treated. May be added directly to various solvents such as water and milk.

  In the present invention, by subjecting various foods to low-temperature extruder treatment using the above-described method, an extract and / or squeezed liquid in which deterioration in flavor quality is prevented can be obtained. Examples include: one or more of green tea, black tea, Chinese tea (oolong tea, Poor tea, Tian Guanyin tea, etc.), herbal tea, wild grass tea, Chinese herbal tea.

An embodiment of the method for producing an extract and / or squeezed liquid by the low-temperature extruder treatment according to the present invention is as follows.
(Embodiment 1) In general, a food to be extracted and / or squeezed, such as green tea, black tea, oolong tea, herb tea, wild grass tea, herbal tea, or a combination thereof, is loaded into a twin-screw extruder, Immediately or simultaneously with pulverization, water, milk or other suitable solvent is added, and the mixture is sheared, kneaded, and emulsified in an extruder system, extracted into a solvent for useful food ingredients, extracted, and then extracted with some means. A process for obtaining an extract having a novel flavor and / or a juice having a very high extraction and juice efficiency, characterized by removing juice residue.

  (Aspect 2) A twin-screw extruder is a device that continuously shears, kneads, and emulsifies a narrowed gap between two screws rotating in the same direction, continuously through a target food dispersion liquid. The method for producing an extract and / or squeezed liquid according to aspect 1, wherein extraction and squeezed liquid are performed by a physical action.

  (Embodiment 3) After a target food is crushed by a twin-screw extruder, extraction and / or squeezing is performed very quickly in a series of operations to minimize oxidation that leads to deterioration of flavor after crushing. A method for obtaining an extract and / or a squeezed liquid according to aspect 1 or aspect 2, characterized by that:

  (Embodiment 4) The temperature of a solution such as water and milk used for extraction and / or squeezing is as low as −3 to 50 ° C., which is clearly different from the temperature range of hot water extraction and / or squeezing of ordinary foods. A production method for obtaining the extract and / or squeezed liquid described in Aspect 1, or Aspect 2 or Aspect 3.

  (Embodiment 5) Solvents such as water and milk used for extracting teas have a low temperature of -3 to 50 ° C, which is clearly different from the hot water extraction of ordinary teas in a temperature range of about 60 to 95 ° C. A process for obtaining the extract described in Aspect 1, Aspect 2, or Aspect 3, characterized in that:

  (Aspect 6) The temperature of a solvent such as water and raw milk used for squeezing vegetables is as low as −3 to 50 ° C. Further, lipophilic components and the like are eluted by an emulsifying action or the like when a solvent is used. A method for obtaining a juice as described in Aspect 1, or Aspect 2, or Aspect 3, characterized in that it is clearly different from the juice processing of ordinary foodstuffs in a high-temperature zone of 60 ° C. or higher, which is easy.

  (Aspect 7) This production method uses a continuous kneading apparatus having a twin screw having the same effect as a twin screw extruder.

  (Embodiment 8) The present production method using a fine pulverizer having a narrow gap, such as a colloid mill represented by a mass colloider.

  (Embodiment 9) As a food to be extracted, at least one of green tea, black tea, oolong tea, Poor tea, Tei Kannon tea, herbal tea, wild grass tea, and Kampo tea is used, and the device is used at a low temperature of 50 ° C or lower. Pulverizing, simultaneously with and / or immediately after the pulverization, extracting with a low-temperature solvent kept at the low temperature, and removing the settled tea residue; The method described in the section.

  The tea-based beverage in the present invention is finely pulverized by passing leaf tea through a narrow gap, such as a colloid mill represented by a mass colloid or a twin-screw extruder, preferably at a low temperature of 50 ° C. or less, immediately after pulverization or At the same time, it is obtained by adding a suitable solvent such as water and milk, extracting the active ingredients of tea into the solvent by shearing and kneading in the present apparatus, and removing the tea residue that precipitates by any method. is there. Among these steps, the crushing and extracting step is performed in a series of operations, and is a very rapid processing method of several tens of seconds. The fine powder thus obtained has the original color tone of each tea, and has a high fragrance and a strong original taste of tea. Also, the dietary fiber content is higher than that of the conventional extract. The fine powder is suspended and dispersed over a long period of three months or longer, and can stably maintain the texture as a product in a transparent container such as a PET bottle container.

  In the case of green tea produced in this way, an extremely high extraction efficiency is obtained, and the extract has a beautiful green turbid color that cannot be obtained with hot water. The flavor is characterized by a mild aftertaste with almost no astringency or savory taste, and exhibits quality characteristics that have reversed conventional wisdom. In particular, when milk is used, the tendency is strengthened, and an improvement in the dissolution of scents and umami components is observed.

  In the case of fruits and vegetables as well, the color tone is not only beautiful, but also the crushing of fibrous materials, especially when using milk etc. as a solvent, improves the dissolution of active ingredients and enhances mild flavor. , An improvement in retention of aroma components is observed.

  As described above, according to the present invention, green tea, black tea, oolong tea, herbal tea, wild grass tea, Chinese herb tea, etc., or a combination thereof can be extracted and / or extracted in a low temperature range of -5 to 60C, preferably -3 to 50C. Alternatively, it is possible to greatly increase the efficiency of juice. Also. The obtained extract and squeezed solution each have quality characteristics that are extremely useful.

  The extract, squeezed liquid, and tea-based beverage thus obtained according to the present invention can be filled into a container as it is to obtain a product. If desired, the above-mentioned sugars, stevia, sweetness such as honey can be used. , PH adjusting agents such as sodium bicarbonate, antioxidants such as vitamin C and its sodium salt, flavoring agents (nucleic acids, amino acids, etc.), and various other raw materials and components exemplified in the preparation of solvents. Good. In addition, these extracts, juices, and tea-based beverages can be variously used as raw materials without being used as final products.

  According to the present invention, the high-temperature extraction and / or squeezing with a low-temperature solvent such as cold water can be performed very efficiently and continuously by the low-temperature extruder treatment of the food immediately after the pulverization of the food, and obtained. The extract and / or juice can be obtained in a very short time without undergoing any oxidation process by air or the like, so that the flavor and color tone inherent in the food are not impaired at all, and the flavor of the flavor extracted and / or extracted at home by the home It has the advantages of enabling industrial production of products, and enabling efficient and continuous extraction of lipophilic eluted components by mixing and emulsifying with components such as milk. This is a revolutionary invention.

  And, as is clear from the following examples, the present invention generally efficiently extracts and / or extracts soluble solids from foods to be extracted and / or squeezed, such as tea, herbal tea, and Chinese herbal tea. And / or squeezing, and the obtained extract and squeezed liquid dispel the conventional concept in terms of color tone, flavor, etc., and can provide attractive quality to consumers. Become.

Furthermore, in the tea-based beverage according to the present invention, the useful component is floating for a long period of three months or more, and each tea derived from the floating component has an original color tone, so that it is possible to eat and drink tea leaves. It dispels the previous concept and can provide attractive quality to consumers.
Therefore, it can be said that this is an epoch-making technology that gives advantages to both manufacturers and consumers.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited thereto.
(Example 1)

  The twin-screw extruder uses KEX-50 (manufactured by Kurimoto Iron Works), and a 12 mm paddle screw is loaded in the second, third, and fourth barrel sections, and immediately after the paddle screw in the third and fourth barrel sections. A kneading ability was enhanced by loading a 16 mm pitch reverse screw. The screw rotation speed was set to 220 rpm, and the barrel temperature was set to 20 ° C.

  For both extruder extraction and water immersion extraction, experiments were conducted on the extraction efficiency of green tea. Green tea (Yabukita from Shizuoka, Sencha) is added at 3.2 kg / h from the first barrel of the twin-screw extruder at a feeder ratio of 3.2 kg / h so that the ratio of water / tea leaves is 30/1. Was added from the second barrel portion at 96.8 kg / h. Extraction was performed at five levels of deionized water from 5 ° C to 80 ° C. Thereafter, the extract was centrifuged at 750 G for 10 minutes to remove the precipitated tea residue.

  As a control, for water immersion extraction, 30 parts of deionized water was added to 1 part of green tea, left at 60 ° C. for 18 minutes, and centrifuged at 750 G for 10 minutes. In addition, the same green tea (Shizuoka-produced Yabuta seed, Sencha) is ground with a grinder to a particle size of about 1 to 20 μm, and immersed and extracted with water at 20, 40, and 60 ° C., and then 750 G for 10 minutes. Centrifugation was performed.

  The results (Brix values) of the extraction experiments are summarized in Table 1 below.

(Table 1)
Extraction experiment result (Brix value)
───────────────────────────────────
Retention time (min) 0.73 18 60 120 180
───────────────────────────────────
Use unmilled tea 60 ° C extraction-0.93---
─────────────────────────────────
Extraction at 20 ° C-0.59 0.80 0.92 1.10
Use of ground tea Use 40 ° C extraction −0.73 1.00 1.22 1.26
Product 60 ° C extraction-0.94 1.14 1.25 1.37
Extra 20 ° C extraction 0.90 − − − −
Extraction at 40 ° C 0.97 − − − −
60 ° C extraction 0.98 − − − −
80 ° C extraction 1.22 − − − −
───────────────────────────────────
(Note) The retention time for extruder extraction is indicated by the average residence time in the system.

  It should be noted that as a result of this experiment, it takes about 120 minutes for immersion extraction at 20 ° C. with ground tea leaves to obtain Brix extraction equivalent to 20 ° C. extraction by extruder extraction. It was presumed that about 1 hour of holding was also required in the case of the 40 ° C. treatment.

  Therefore, what is pulverized and extracted with a twin-screw extruder in the present invention is significantly different from the conventional immersion extraction method regardless of the presence or absence of tea leaf pulverization even at a low temperature of less than 60 ° C. due to the kneading effect in the system. It was confirmed that this was a revolutionary method to increase the extraction efficiency.

(Example 2)
Green tea (Shizuoka-produced Yabu-kita seed, Sencha) was added from the first barrel portion by a vibration feeder at 1.2 kg / h, and deionized water at 20 ° C. was added from the second barrel at 36.0 kg / h. The twin-screw extruder was KEX-50, and the screw pattern was 220 rpm and the barrel setting temperature was 20 ° C. as in Example 1. The obtained extract was subjected to centrifugation at 750 G for 10 minutes, the amount of the supernatant and the amount of the precipitate were measured, and the soluble solid content thereof was measured with a saccharimeter.
In addition, milk at 5 ° C. was added from the second barrel at 36.0 kg / h, and green tea was sheared, kneaded, and emulsified in the same manner as above, and a sample was prepared after centrifugation.

  As a control, 30 parts of deionized water at 20 ° C. was added to 1 part of green tea, and left for 1 hour, followed by centrifugation at 750 G for 10 minutes. In addition, a sample was prepared by leaving it in deionized water at 65 ° C. for 18 minutes at the same bath ratio and centrifuging at 750 G for 10 minutes. In addition, the comparison of flavor was performed by a sample prepared to a soluble solid content of 0.3% by five specialized panels.

That is, the samples thus prepared are summarized below.
(Control)
(A): Extraction with deionized water at 20 ° C (B): Extraction with deionized water at 65 ° C (the present invention)
(C): Extruder extraction at 20 ° C deionized water (d): Extraction of milk extruder at 5 ° C

The test results are shown in Table 2 below. The measurement items are as follows.
a: Extraction efficiency (%)
b: color tone c: flavor characteristics (soluble solid content 0.3% prepared)
c1: fragrance c2: umami c3: astringent taste c4: savory c5: overall evaluation

  Note 1) The milk extract obtained by the method of the present invention is not described because the measurement of the soluble solid content by a saccharimeter after centrifugation has a large error. Note 2) For the sensory evaluation, five-level absolute evaluation (1: weak / bad to 5: strong / good) was performed by a five-member panel with a rating method, and the average value was used as the score.

(Table 2)
─────────────────────────────────
ab c1 c2 c3 c4 c5
─────────────────────────────────
(B) 8 Transparent green 3.4 2.8 2.0 1.8 3.4
(B) 25 Transparent yellow-green 2.6 2.0 3.0 3.6 3.4
─────────────────────────────────
(C) 20 Cloudy 3.8 3.2 2.0 1.6 4.0
(D) − − 3.8 3.4 2.0 1.6 4.2
─────────────────────────────────

  As is clear from the above results, the extraction efficiency of the deionized water treatment at 20 ° C. using the twin-screw extruder shows a high value of about 20% while extracting at room temperature, and the extraction time is continuously several tens of seconds. finish. In addition, the color tone of the green tea component was eluted and became a cloudy peculiar thing, and the umami and fragrance peculiar to green tea became strong. This tendency was even stronger in the case of extruder extraction using milk, which was very novel and unique.

(Example 3)
The twin-screw extruder uses KEX-50 (manufactured by Kurimoto Iron Works), and a 12 mm paddle screw is loaded in the second, third, and fourth barrel portions, and immediately after the paddle screw downstream portion of the third and fourth barrel portions. A kneading ability was enhanced by loading a 16 mm pitch reverse screw. The screw rotation speed was set to 220 rpm.

Green tea (Shizuoka-produced Yabu-kita seed, sencha) is added at a rate of 3.2 kg / h from a first barrel portion by a feeder so that a ratio of water / tea leaves is 30/1, and deionized water is added to a second barrel portion. 96.8 kg / h. Extraction was performed at five levels of deionized water from 5 ° C to 80 ° C. Thereafter, the extract was centrifuged at 750 G for 10 minutes to remove the precipitated tea residue.
As a control experiment, 30 parts of deionized water was added to 1 part of green tea, left at 60 ° C. for 18 minutes, and centrifuged at 750 G for 10 minutes.

  Each extract was adjusted to a soluble solid content of 0.3% with deionized water, and then subjected to a sensory evaluation by five specialized panels. The solid content, nitrogen, tannin content, transmittance at a wavelength of 660 nm, and color tone (spectroscopy for juice) A color difference meter, color analyzer TC-1800J, Tokyo Denshoku Co., Ltd.) was measured. The obtained results are shown in Tables 3, 4, and 7, respectively. In Table 3 (flavor characteristics), the sensory evaluation was performed on a 5-point absolute scale (1: weak / bad to 5: strong / good) by a five-member panel with a scoring method, and the average value was described. In Table 4, the analysis value of the sample is a value when adjusted to Brix 0.3 °, and in Table 5 (color tone), the color difference values are L value = + bright to −dark, a value = + Red to -green, b value = + yellow to -blue.

(Table 3)
─────────────────────────────────────
Aroma Umami Astringency Roughness Overall evaluation─────────────────────────────────────
60 ° C extraction 2.6 1.8 3.4 3.0 3.0
Extruder control at 60 ℃ Extraction 2.6 3.0 3.2 3.0 3.6
80 ° C extruder extraction 2.6 3.0 3.2 3.0 3.2
─────────────────────────────────────
5 ° C extruder extraction 3.0 3.2 1.2 2.0 4.0
20 ° C extruder Extract of the present invention 3.0 3.2 1.2 2.4 4.0
Product of the present invention Extraction 3.0 3.2 1.2 2.4 4.0
─────────────────────────────────────
40 ° C extruder extraction 2.8 3.0 2.8 2.4 3.8
─────────────────────────────────────

(Table 4)
───────────────────────────────────
Solid content Nitrogen content Tannin content 660nm
(%) (%) (Mg%) Transmittance (%)
───────────────────────────────────
60 ° C extraction 0.28 8.5 87.3 92.5
──────────────────────────────
60 ℃ extruder
Extraction 0.33 9.2 81.6 60.33
Control product ──────────────────────────────
80 ℃ extruder
Extraction 0.34 9.3 81.6 59.55
───────────────────────────────────
5 ℃ extruder
Extraction 0.32 9.2 76.3 66.80
──────────────────────────────
Invention product 20 ° C extruder
Extraction 0.33 9.3 76.0 65.37
──────────────────────────────
40 ℃ extruder
Extraction 0.32 9.0 77.8 63.42
───────────────────────────────────

(Table 5)
──────────────────────────────────
L value a value b value ──────────────────────────────────
60 ° C extraction 89.18 2.89 28.80
─────────────────────────────
Extruder control at 60 ℃ Extraction 83.18 -0.52 37.72
─────────────────────────────
80 ° C extruder extraction 82.98 -0.35 38.36
──────────────────────────────────
5 ° C extruder extraction 84.46 -0.62 36.00
─────────────────────────────
Invention product 20 ° C extruder Extraction 84.14 -0.48 36.54
─────────────────────────────
40 ° C extruder extraction 84.34 -0.68 37.28
──────────────────────────────────

  Since the product of the present invention had components floating even after centrifugation at 750 G for 10 minutes, it was confirmed that the transmittance was lower than that of the control product and the product was turbid. Even if the turbid component is stored for 3 months, it can continue to float without sedimentation. It is a storage test (after sterilization at 85 ° C for 5 minutes, hot-packed into a heat-resistant PET bottle at 80 ° C, and placed at 10 ° C. It was left to stand and the results are shown in Table 6.)

(Table 6)
────────────────────
660 nm transmittance (%)
────────────────────
Initial value 65.3
────────────────────
One month storage 65.0
64.8 months storage
35.5 months storage 65.5
6 months storage 64.3
────────────────────

  It was also confirmed that the color tone was low and the green color of green tea was originally green. The processing time in the extruder is very short, with an average residence time of about 43 seconds from a system capacity of about 1.2 L. High greenness. In addition, it is considered that this is largely due to the floating components.

  From the sensory evaluation, it was confirmed that a low-temperature extract product having a temperature of 40 ° C. or lower in particular has a low astringency derived from tannin, so that it is a novel product exhibiting a high-grade gyokuro-like flavor due to remaining umami. Therefore, from the viewpoint of flavor, it is desirable that the extruder-treated product is subjected to extraction treatment at a temperature lower than 60 ° C, preferably 50 ° C or lower, more preferably 40 ° C or lower.

  In addition, from the component analysis of the extract, the nitrogen content of the product of the present invention was higher than that of the control product, indicating that more amino acids such as theanine were extracted. Furthermore, analysis of suspended components confirmed that the product contained about 0.2% of polysaccharides. Dietary fiber that was hardly contained in the current extraction method was also included in the product of the present invention. It was speculated.

  In this example, centrifugal separation was performed at 750 G for 10 minutes. However, since this process is performed to remove large slag such as tea leaves, the centrifugal separation is performed under the above-described conditions. It is also possible to determine the temperature as appropriate with reference to the above conditions, and for example, treatment at 600 to 900 G for 1 to 30 minutes, preferably 650 to 850 G for about 5 to 20 minutes is preferable. At this time, it is also possible to variously change the above conditions to variously change the amount of the suspended component in the extract.

Claims (4)

Green tea, black tea, oolong tea, herbal tea, vegetable tea or Chinese herbal tea is placed in a twin-screw extruder, and immediately after and / or simultaneously with crushing, a low-temperature solvent of -5 to 40 ° C is added in the twin-screw extruder. And then separating the extraction scum and the extract from the extract, and producing the tea extract and / or juice. The method according to claim 1, wherein the solvent is at least one selected from water, milk, dairy products, sugar-containing liquid, sugar alcohol-containing liquid, mineral-containing liquid, vitamin-containing liquid, and stabilizer-containing liquid. . An extract and / or squeezed juice of tea produced by the method according to claim 1. The tea extract and / or squeezed liquid according to claim 3, wherein the tea extract is a tea-based beverage having a high amino acid content.