JP4428561B2 - Powdered tea that has viscosity when dissolved - Google Patents

Description

  The present invention relates to powdered tea having viscosity when dissolved and a method for producing the same. Since the powdered tea according to the present invention is very easy to drink, it can be used not only as a powdered tea for dysphagia itself, but also as a swallowing supplement that makes it easy to swallow various foods and drinks, drugs, etc. Can be used.

In recent years, the demand for hospital foods is demanded not only for texture and taste, but also for food that is inferior to ordinary food. In particular, liquid foods, which are in demand for people with dysphagia, are shifting to the idea of how close to the real appearance they are, not just chopped foods, but the patient's feelings.
However, there are still few delicious green teas and other tea drinks that Japanese people often drink, and those with a dysphagia that have a thick texture that can be easily consumed in texture, appearance and taste. In particular, thick powdered tea that can be made by simply pouring hot water or water and stirring is expected to be used in nursing care and hospitals that tend to be short of manpower. There are still a number of drawbacks.

  For example, in the example of making a thick tea drink by adding powder that adjusts the thickness to the tea drink, it is necessary to make the tea drink first and then add the powder that adjusts the thickness and stir, so it takes time, The current situation is lack of simplicity.

  On the other hand, a thick liquid jelly tea beverage is difficult for patients with dysphagia to “suck” to drink directly from beverage cans or soft packs with straw (cheer pack, handy pack, etc.) Eventually, it will be transferred to a container for drinking. In the case of liquids, powders are preferred because they are heavier than powders and large in size, making them inconvenient to carry and requiring a large storage space. Furthermore, in the case of a liquid jelly tea drink with a thickened liquid, deterioration of the quality is accelerated if it is always warmed and stored, so that it takes time to heat the hot tea each time it is desired to drink.

  In view of these points, in recent years, powdered tea (powdered tea having viscosity when dissolved) to which powder for adjusting thickening has been added has been proposed in recent years. This powder tea is simpler than the type that makes thick tea drinks by adding thickening powder to tea drinks, and also inconvenient like thick liquid jelly tea drinks Has been improved (see Patent Document 1).

Since the powdered tea according to the above proposal must be manufactured using a large amount of thickening polysaccharide, the flavor of the green tea itself is impaired, so the use of cyclodextrin is inevitable to prevent this. . However, it has been clarified that heavy use of cyclodextrin also loses the green tea flavor (paragraph 0045), and there is still room for improvement. In addition, in the powdered tea according to the above proposal, each blending component is produced by simply mixing, there is no granulation step as in the present invention, no combination of guar gum and xanthan gum, and it is completely different from the present invention. is doing.
JP 2002-306073 A

  However, the powdered tea to which the powder for adjusting the thickness in advance is added is a tea whose sweetness is added or vegetable oil is added to adjust the solubility, so the flavor of green tea is impaired. There are many. Furthermore, although the solubility is good, the viscosity becomes too strong over time, making it difficult for patients with dysphagia to take.

  In addition, the current powdered tea with added powder that adjusts the thickening in advance uses gelling agents that are insoluble in cold water, so there are many existing products that are insoluble in cold water, which is satisfactory for patients with dysphagia. There are few such powdered teas. Furthermore, when the viscosity is too strong, if it is attempted to dilute with water or hot water, the thickened portion and the liquid portion are separated (in a state where water has been removed).

  On the other hand, a large amount of thickening polysaccharide is essential for the production of powdered tea according to the above-mentioned proposal, but if a large amount of thickening polysaccharide is used, the flavor of green tea is inhibited. Thus, it is inevitable that cyclodextrin is used for adsorbing the scent of a substance that inhibits the flavor of green tea, and that much matcha is used for flavoring green tea.

  To solve these problems, set a new technical problem to obtain powdered tea that has viscosity when dissolved using the taste of the original tea beverage, which can be dissolved in cold water or hot water without adding sweeteners or vegetable oil, In order to solve this problem, the present invention has been made.

  In order to solve the above problems, the present invention has been made, and the powdered tea having viscosity at the time of dissolution according to the present invention includes only two kinds of xanthan gum and guar gum which are difficult to dissolve as a simple substance as thickening polysaccharides. Used at the time of dissolution, suitable for ingestion by patients with dysphagia and those who want a thick drink, made by mixing them in a certain proportion and granulating them to make them more soluble It is a cold water hot water soluble powder tea with viscosity.

  Furthermore, since the use amount of the thickening polysaccharide is suppressed as much as possible, it is a powdered tea having viscosity at the time of dissolution without inhibiting the flavor of green tea by the thickening polysaccharide and suppressing the bitterness of the tea. In addition, it is a powdered tea that does not use any cyclodextrin or the like to adsorb substances that inhibit the flavor of green tea, such as thickening polysaccharides, and has a rich flavor and viscosity when dissolved.

  Also, after adjusting the thickened tea powder with hot water or water and making a thick tea, if you feel that the viscosity is too strong, add water or hot water to the desired viscosity. It is a powdered green tea that can be adjusted and has viscosity when dissolved.

More specifically, the powdered tea having viscosity (thickness) at the time of dissolution according to the present invention is characterized by comprising the following composition.
Starch hydrolyzate: 40-75%, preferably 50-65%
Thickening polysaccharide: 25% or more and less than 35% Green tea extract (solid content): 10-20%, preferably 15-20%
Fine powder such as green tea: 0.5 to 10%, preferably 1 to 5%

The powdered tea according to the present invention can be produced, for example, as follows.
(Process)
Green tea extraction → starch hydrolyzate (dextrin) added → powdered (spray dry or freeze dry) → thickening polysaccharide, starch hydrolyzate (dextrin) mixed → finely ground → matcha tea mixed → granulation (It is also possible to perform a fine grinding process immediately after the powdering process.)

  Hereinafter, the present invention will be described in detail. In the present specification, “Toromi tea” means powdered tea having viscosity at the time of dissolution (powdered tea to which a thickener is added and having viscosity (thickness) at the time of dissolution), Or the tea which has viscosity (tea which melt | dissolved the said powder tea in water) is pointed out.

  In this specification, regarding the viscosity, viscosity, etc., “clearance” indicates the state of stickiness (in some cases, “clearance of liquid” or “clearance of liquid when spooned”). "Viscosity" is a commonly used numerical value that indicates the degree of resistance to fluid flow. "Viscosity" is "viscosity" such as "viscosity" or "clearance". "Is a summary of all elements related to", including "Thoromi".

  The present invention will be described sequentially according to the manufacturing process.

(Method for producing green tea granules)
The green tea extraction method is not particularly limited, but it may be extracted by a conventional method. For example, sencha is added to water, extracted while stirring, and filtered to obtain an extract. The water temperature and extraction time of water used for extraction are not particularly limited. However, since the viscosity is imparted, tea tends to remain in the cells (taste cells) that feel bitterness in the back of the tongue when drunk, and it is easier to feel astringency and bitterness than normal tea. Therefore, tea extraction at a high temperature of 90 ° C. or higher is not so preferable because a lot of tea astringent and bitter components tannin and caffeine are extracted.

  In this extract, starch hydrolyzate (dextrin) is added and dissolved as an excipient, and dried to obtain powder or granules. Granules are suitable for efficiently performing the granulation step to be performed later. As a drying method, spray drying (spray drying) is generally used, but freeze drying (freeze drying) has no particular problem. The starch hydrolyzate is added in an amount of from 1 to 3 times the amount of tea solids, preferably from 2 to 3 times the amount of tea solids. If it is less than the same amount of tea solids, there are problems with hygroscopicity and stability over time, and if it is more than 3 times the amount of powder per cup is too much, and the taste of starch hydrolyzate itself also appears. Therefore, it is unsuitable.

(Method for producing powdered tea having viscosity when dissolved)
The green tea granule, thickening polysaccharide, starch hydrolyzate and powdered green tea powder prepared by the above production method are mixed and further granulated.

The content ratio of powdered tea having viscosity when dissolved is as follows.
-Green tea solid content is 10% to 20%, preferably 15% to 20%,
(Amount excluding starch hydrolyzate used as excipient from green tea granules)
・ The thickening polysaccharide is 25% or more and less than 35%. ・ The starch hydrolyzate is 40% to 75%, preferably 50% to 65%.
(Amount of excipients used during the production of green tea granules, total added before granulation)
-Matcha fine powder is 0.5% to 10%, preferably 1% to 10%, more preferably 1% to 5%

  When the green tea solid content is dissolved in water to make a viscous tea, if it is 10% or less, there is no green tea feeling, and if it is 20% or more, the bitterness and astringency are too strong.

  A thickening polysaccharide is less preferable if it is less than 25%, and if it is 35% or more, the taste of the thickening polysaccharide appears. Two types of thickening polysaccharides, xanthan gum and guar gum, are used. If granulation is performed, it can be dissolved in cold water or hot water to give an appropriate viscosity. Thickening polysaccharides other than xanthan gum and guar gum are composed of these two types because they are difficult to dissolve in cold water and require a larger amount to adjust to an appropriate viscosity and viscosity. In the combined use of both, it is preferable to increase the blending amount of xanthan gum. The compounding ratio of guar gum: xanthan gum is 45: 55-15: 85, preferably 30: 70-20: 80.

  When the starch hydrolyzate is 40% or less, the granulation property is poor. When the starch hydrolyzate is dissolved in water to make a viscous tea, the aroma of green tea is slightly weak. If it is 70% or more, the flavor of starch hydrolyzate is not preferable because it inhibits the flavor of green tea. The starch hydrolyzate is not particularly limited as long as it is a dextrin that acts as an excipient. For example, an enzymatic degradation dextrin, a branched dextrin, etc. are mentioned. The DE value is preferably 6-10.

  If the powdered green tea powder is 1% or less, the liquid color when it is dissolved in water to give a viscous tea is yellow, and the flavor of green tea is not preferred. On the other hand, if it is 10% or more, the bitterness and astringency are too strong, which is not preferable. In particular, as described in the method for producing green tea granules, a viscous tea is more likely to feel astringency and bitterness than ordinary tea, so that a bitter and less astringent taste is required. As the powdered green tea powder, ten tea obtained by steaming tea leaves and drying without softening is pulverized with a tea mill or the like, but commercially available products can also be used as appropriate.

First, prior to granulation, pulverization is performed.
In the granule in which the green tea extract is dried, the size of the particles is not uniform, and in the case of spray drying, the center is often hollow, and bubbles are generated when the granule is dissolved in water. In order to improve this, the granule is pulverized. In addition, when other raw materials such as thickening polysaccharides are fine powders, granulation must be performed because they tend to be lumpy, but green tea granules that have been spray-dried are fine powders such as thickening polysaccharides. Since the particle size is very large compared to, the granulation property is poor. Therefore, fine pulverization is required to make the particle size uniform to some extent before granulation. However, if the particle size is reduced by changing the spray drying method, the granulation property can be improved without performing fine pulverization, but even in this case, the problem of bubbles is not solved because the center is hollow.

  The fine pulverization is performed by a fine pulverizer (atomizer). As the pulverizing apparatus, an atomizer (manufactured by Fuji Powder Co., Ltd.) and other commercially available apparatuses are appropriately used. With these apparatuses, green tea granules or green tea powder (particle size: 75 to 150 μm) is obtained.

  The timing of fine pulverization may be after the green tea granule is prepared or after the thickening polysaccharide or starch hydrolyzate (dextrin) is added to and mixed with the green tea granule.

  The powder mixed at the above blending ratio is granulated. Granulation may be performed by a normal granulation method. For example, a fluidized bed granulator is used, and a guar gum solution in which a small amount of guar gum is dissolved is used as a binder. By performing granulation, even powdered tea to which thickening polysaccharides are added can be easily dissolved even if viscosity is generated when dissolved in water or hot water.

  By limiting the amount and type of thickening polysaccharide, it is possible to obtain a powdered tea that retains the original tea flavor while suppressing the bitter taste of tea, and has viscosity when dissolved, suitable for ingestion by persons with dysphagia. It was.

  Powdered tea that has a viscosity when dissolved with hot water is difficult to cool due to its strong viscosity, and there is a risk of burning the throat, so it takes time to cool down to a temperature that can be drunk. In addition, powdered tea that has viscosity when dissolved is soluble in cold water and hot water, and can be set to a desired temperature.

  In order to adjust the viscosity, when the powdered tea powder that has viscosity at the time of dissolution is dissolved with water and then the water is further adjusted (lowered) by adjusting the viscosity (lowering), it is only necessary to stir a little to jelly part and liquid part. Since it can be dissolved uniformly without separation (without water separation), it has become possible to always achieve a desired viscosity.

  The powdered tea according to the present invention becomes thicker and easier to swallow when dissolved, so that it can be used as a powdered tea for dysphagia (as well as healthy people) as well as other foods, pharmaceuticals, supplements, etc. When eating or drinking health foods or health foods, they can also be used as swallowing supplements to assist them.

  For example, when preparing powdered tea powder with water, etc. to prepare thick tea, powder, granules, tablets, etc. can be added and mixed at the time of dissolution, and these drugs can be swallowed easily and adjusted. Even if these drugs are attached to the surface of the finished thick tea, it can be swallowed easily. Alternatively, the adjusted thick tea and the medicine may be prepared separately, and both may be taken simultaneously. The drug has been described above, but the same applies to foods and drinks.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Test Example 1) 40 kg of sencha was added to 500 L of water at 80 ° C. and extracted for 5 minutes with stirring, and this was filtered to obtain 300 L of an extract having a solid content of 3.6 w / w%. In this extract, 21.6 kg of starch hydrolyzate was added and dissolved, and this solution was spray-dried. 11.4 kg of starch hydrolyzate and 19.7 kg of thickening polysaccharide were added to the green tea granules obtained in this manner, and the mixture was pulverized with an atomizer. To this mixed powder, 3.34 kg of powdered green tea powder was added and stirred, and granulated by a fluidized bed granulator. A guar gum solution was used as a binder.

  The atomizer was finely pulverized using a sample mill manufactured by Fuji Powder Co., Ltd., and the fluidized bed granulator was granulated using a product manufactured by POWREC.

(Comparative example 1) 40 kg of Sencha was added to 500 L of water at 80 ° C. and extracted for 5 minutes with stirring, and this was filtered to obtain 300 L of an extract having a solid content of 3.6 w / w%. In this extract, 21.6 kg of starch hydrolyzate was added and dissolved, and this solution was spray-dried. To the green tea granules thus obtained, 11.4 kg of starch hydrolyzate, 19.7 kg of thickening polysaccharide and 3.34 kg of powdered green tea powder were added and stirred, and granulated by a fluid bed granulator. A guar gum solution was used as a binder.

(Comparative Example 2) 40 kg of sencha was added to 500 L of water at 80 ° C. and extracted with stirring for 5 minutes, and this was filtered to obtain 300 L of an extract having a solid content of 3.6 w / w%. In this extract, 21.6 kg of starch hydrolyzate was added and dissolved, and this solution was spray-dried. To the green tea granules thus obtained, 11.4 kg of starch hydrolyzate, 19.7 kg of thickening polysaccharide and 3.34 kg of powdered green tea powder were added and stirred.

<Solubility test 1>
2 g of powdered tea prepared and prepared in Test Example 1 and Comparative Examples 1 and 2 were weighed in a 200 mL beaker, poured in 100 mL of hot water at 80 ° C., stirred for 10 seconds (20 times), and dissolved (degenerative condition). I investigated. The test results are shown in Table 1.

Compared to Test Example 1 in which fine granulation was performed and granulated, Comparative Example 1 in which granulation was performed without fine grinding and Comparative Example 2 in which granulation was not performed remained dama. It was found that this dust does not disappear only by stirring, but it does not dissolve unless it is crushed directly or left for more than 1 hour. Comparing Test Example 1 and Comparative Example 2, it can be seen that granulation is essential. On the other hand, in the case of Comparative Example 1, although it was better dissolved than Comparative Example 2, a small amount of lumps remained. This is because granulation is performed with particles having different particle sizes, and thus the granulating property is poor, and the granulating property of the thickening polysaccharide itself is also poor, and some thickening polysaccharides are not granulated and remain fine powder. This is because it has remained. Since Test Example 1 was granulated with a raw material powder having substantially the same particle size, it is considered that the granulation property is better than that of Comparative Example 1, and the solubility is also excellent.
However, as described above, if the particle size is reduced by changing the spray drying method, the granulation property can be improved without performing fine pulverization. It is not solved.

<Solubility test 2>
Weighing 2g each of 2g powdered tea made in Test Example 1 into four 200mL beakers, adding 100mL of water at the water temperature shown in Table 2 below, stirring for 10 seconds (20 times), dissolving ( We examined the occurrence of lumps. The test results are shown in Table 2.

  From the results of Table 2, it can be seen that the solution dissolves without problems in the temperature range of 20 ° C to 80 ° C.

Test Example 3 To 500 L of water at 80 ° C., 40 kg of sencha was added and extracted with stirring for 5 minutes. By filtering this, 300 L of an extract having a solid content of 3.6 w / w% was obtained. In this extract, 21.6 kg of starch hydrolyzate was added and dissolved, and this solution was spray-dried. The green tea granules thus obtained were 1.02 g, the thickening polysaccharide was the amount shown in Table 3 below (0.32 g to 0.95 g), and the starch hydrolyzate was the amount shown in Table 3 below (0.03 g to 0.66 g) was added and mixed, and finely pulverized by an atomizer. To this mixed powder, 0.1 g of powdered green tea powder was added and stirred, and granulated by a fluidized bed granulator. A guar gum solution was used as a binder.

  The powdered tea that had viscosity at the time of dissolution was dissolved in 100 mL and 80 ° C. hot water, respectively. Xanthan gum and guar gum were used as the thickening polysaccharide, and the blending amount and blending ratio were determined as shown in Table 3 below.

  About powdered tea made as above, viscosity at 55 ° C, condition when the liquid is scooped with a spoon, flavor, and viscosity when naturally cooled to 40 ° C, when the liquid is scooped with a spoon A sensory evaluation of the degree of cutting was performed. The results are shown in Tables 4-7.

  In addition, a viscosity represents the numerical value measured with the viscometer. Even when the viscosity is the same numerical value, a difference in the degree of liquid breakage occurs depending on the thickener used, and thus the level of viscosity (large or small) does not necessarily match the degree of liquid breakage. In many cases, the degree of fluid breakage affects the appearance, throat, and texture. Especially for patients with dysphagia, if the cutting condition is too bad, it will stick to the throat. Therefore, a patient having an appropriate viscosity and cutting condition is required.

  From this result, when the thickening polysaccharide is 0.32 g, it is not suitable because any of the sections could not be adjusted to a preferable viscosity.

  In sections 10 and 14, tea having a good viscosity in terms of viscosity, cutting condition and flavor was obtained. However, since the flavor of green tea was weak in Category 2 and Category 6 with a lot of guar gum, and Category 18 with only xanthan gum, it can be seen that the flavor of thickening polysaccharide masks the flavor of green tea. Therefore, it is necessary to bring out the flavor of green tea by mixing a substance having an action of masking the flavor of the thickening polysaccharide, such as cyclodextrin. Moreover, it turns out that the classification | category 18 only of a xanthan gum has a problem in the viscosity when it cools. In addition, in the case of Category 2 only with guar gum, it becomes a sticky viscosity that will remain in the throat, so it cannot be said that it can be eaten deliciously.

  In sections 11 and 15, teas having good viscosity in viscosity, viscosity, and flavor were obtained. However, since Category 3 and Category 7 with many guar gums and Category 19 only with xanthan gum had a weak flavor of green tea, the flavor of thickening polysaccharides was similar to that of Table 5 in the same way as the results in Table 5. It turns out that it is masking. Therefore, it is necessary to bring out the flavor of green tea by mixing a substance having an action of masking the flavor of the thickening polysaccharide, such as cyclodextrin.

  From this result, when the thickening polysaccharide is 0.95 g, it is not suitable since any section could not be adjusted to a preferable viscosity.

  Moreover, the viscosity of 55 degreeC and 40 degreeC of the division 10, the division 11, the division 18, and the division 19 was measured. The results are shown in Table 8.

  From this result, when the addition amount of the thickening polysaccharide is the same, there is no great difference in the viscosity that rises when cooled, regardless of the blending ratio. However, from Tables 5 and 6, since the results show that the thickening polysaccharides are only 18 and 19 are not suitable because they are viscous like jelly. It can be seen that this is due to the good viscosity of the thickening.

  The results of Tables 3 to 8 are summarized as follows: Powdered tea prepared by blending of Category 10, Category 11, and Category 15, that is, a thickening polysaccharide is from 0.53 g to 0.74 g The ratio of guar gum and xanthan gum is from 33:67 It can be seen that, when the powdered tea of 25:75 is dissolved in 100 mL of hot water or water, a tea having an appropriate viscosity, a crisp condition, and a good viscosity with a flavor can be obtained. Other formulations are unsuitable for any of viscosity, cutting condition and flavor.

  The following tests were conducted to determine the blending ratio of thickening polysaccharide and matcha tea.

(Category 21 to 25)
To 500 L of water at 80 ° C., 40 kg of Sencha was added and extracted with stirring at 80 ° C. for 5 minutes, and this was filtered to obtain 300 L of an extract liquid having a solid content of 3.6 w / w%. In this extract, 21.6 kg of starch hydrolyzate was added and dissolved, and this solution was spray-dried. Furthermore, according to the compounding quantity shown in Table 9, the green tea granule, the thickening polysaccharide, and the starch hydrolyzate were mixed and pulverized with an atomizer. To this mixed powder, powdered green tea powder was added according to the blending amount shown in Table 9, stirred, and granulated by a fluidized bed granulator. A guar gum solution was used as a binder.

  Each obtained green tea was melt | dissolved in 80 degreeC water, and sensory evaluation of the flavor was performed. The results are shown in Table 10.

  From this result, tea having good viscosity was obtained in Category 21, but in Category 22 to Category 25, it was necessary to add green tea to enhance the flavor of green tea in order to eliminate the smell of thickening polysaccharides. On the other hand, adding too much was unsuitable because it became bitter.

Claims (4)

Following Ri Do the composition, hot water and to both bubbles cold characterized by be Rukoto, granulating comminuted, and dissolved without generating lumps, good in wind flavor, viscosity on dissolution Having powdered tea.
Starch hydrolyzate: 40-65%
Guar gum and xanthan gum: 25% or more and less than 35%, and the mixing ratio of guar gum: xanthan gum is 30: 70-20: 80
Green tea extract (solid content): 10-20%
Matcha powder: 1-5%
Does not contain cyclodextrin The powdered tea according to claim 1, wherein the starch hydrolyzate is added in an amount of 2 to 3 times the amount of tea solids. The powdered tea according to claim 1 or 2, wherein the powdered tea is for a dysphagic person and / or for a swallowing supplement. After starch starch hydrolyzate is added and dissolved in green tea extract, it is dried by spray drying or freeze drying, and the resulting dried product is directly pulverized and then added with thickening polysaccharide and starch hydrolyzate, or mixed. After adding the thickening polysaccharide and starch hydrolyzate to the resulting dried product, the mixture is pulverized and then mixed with the powdered green tea powder , and then granulated further. Either hot water or cold water is used. A method for producing a powdered tea having the following composition , which dissolves without generating bubbles and lumps, has a good flavor and has a viscosity when dissolved.
Starch hydrolyzate: 40-65%
Guar gum and xanthan gum: 25% or more and less than 35%, and the mixing ratio of guar gum: xanthan gum is 30: 70-20: 80
Green tea extract (solid content): 10-20%
Matcha powder: 1-5%
Does not contain cyclodextrin