JP4692909B2 - Method for producing green tea paste and green tea beverage - Google Patents

Description

The present invention relates to a production method for obtaining a tea paste and a tea beverage that retains the green color of natural tea leaves even after heat treatment and has all the active ingredients of tea leaves.

Conventionally commercially available tea forms are finished tea leaves, tea drinks, powdered teas, etc., and pasty teas are not found, but tea drinks and powdered teas are oxidized when heat-treated or exposed to light. Or discolored and the original green color of tea is lost.

Tea beverages and instant powdered tea are made from an extract extracted from tea leaves, and therefore contain only water-soluble ingredients among the active ingredients of tea leaves. This water-soluble ingredient is only 1/3 of the ingredients of tea leaves. In addition, the remaining 2/3 of the components remain in the tea husk and are discarded without being used.

The problem to be solved is to provide a green tea paste that does not lose the three elements of the color, taste, and scent of tea even when tea is added to the processed food and heat-treated.

In addition, tea leaves contain many active ingredients that are good for health. Use the entire tea husk containing 2/3 of it to make use of all the active ingredients of tea and It is to provide a green tea beverage having a green color.

The method for producing the green tea paste of the present invention includes an extraction step of extracting tea leaves with warm water, a green juice production step of adding treated water to the extracted tea husk to produce tea green juice, and extracting the tea green juice from tea leaves And a concentration step of concentrating the mixed solution to which a predetermined amount of the extracted solution is added.

The method for producing a green tea beverage of the present invention includes an extraction step of extracting tea leaves with warm water, a green juice production step of adding treated water to the extracted tea husk to produce tea green juice, and extraction of the tea green juice from tea leaves A filtration step of filtering the mixed solution to which the extracted liquid and the diluted water are added.

In the green juice production process of the present invention, a small amount of water is added to the tea husk, and the finely crushed tea husk that has been finely pulverized into a paste by a pulverizer is added to a copper container and a predetermined amount of treated water and a small amount of ascorbic acid are added, and stirred. However, it is characterized by heating at 70 ° C. or higher for a predetermined time.

According to the present invention, while maintaining the tea taste and aroma by the conventional extraction method, the components and chlorophyll remaining in the tea husk are separately taken out in the green juice production process, thereby mixing the extract and tea green juice. It can be concentrated to provide a green tea paste with a three-beat taste, aroma and color.

Moreover, by mixing and filtering the extract, tea green juice, and diluent, it is possible to provide a green tea beverage that contains all the active ingredients of tea and has a good taste and aroma.

BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the present invention will be described below, but the embodiment of the present invention is not limited to the following examples.

(Raw tea)
The tea leaves used as the raw material can be any kind of tea as long as they are appropriately taken from tea trees, but green leaves, rough tea, and finished tea after burning are preferably used.

(Extraction process)
The tea leaves are first extracted at a low temperature with warm water of 40-70 ° C.
Extracts in the low temperature range of 40-70 ° C have sweetness and richness, and ingredients such as vitamins and fragrances remain sufficiently, but extracts in the high temperature range of 80 ° C and higher have a strong aroma and bitter taste. Less preferred as a beverage.
The extract is preferably about 10 to 50 times the tea leaf mass, but the extraction method and extraction conditions are not particularly limited.

(Green juice production process)
A small amount of water is added to the extracted tea husk and put into a wet pulverizer. The pulverized tea husk is finely pulverized to a paste, treated water 20 to 100 times the tea leaf mass, and a small amount of ascorbic acid is stirred. It is put into a copper container with heat and boiled while stirring at a temperature of 80 to 100 ° C. for about 10 to 60 minutes.
During the stirring and heating, the finely ground tea husk reacts with copper ions to develop a green color and changes to a dark color over time. The process from pulverization to color development and fixation in green was defined as the blue production process for making tea juice.

As the treated water, it is preferable to use pure water with low iron content or oxygen, distilled water, ion exchange water, reduced water, deoxygenated water, or the like. Further, ascorbic acid to be added to the treated water is added in an amount of about 0.01 to 0.3% of the treated water mass.
The step of adding ascorbic acid is not limited to the green juice production step, and may be added at any step such as a concentration step and a filtration step.

The copper container is not limited to a shape like a kettle, but may be a method in which tea and green juice are brought into contact with a copper portion such as a plate shape or a tubular shape and reacted with copper ions.
Moreover, zinc other than copper can also be used.

(Concentration process)
The extract from the extraction step and the tea green juice from the green juice production step are mixed and concentrated at low temperature to obtain a tea paste. The tea paste is preferably 4 to 10 times the tea leaf mass.
For the low-temperature concentration, a vacuum evaporation concentration device or a membrane separation concentration device is used.
It is also possible to prepare a taste and aroma by mixing green tea or powdered tea with a tea paste that is concentrated only from tea and green juice.

(Filtering process)
As above, mix the extract and tea and green juice, and further mix with diluted water to make a tea beverage. It is preferable to do this. In order to be able to store this tea beverage for a long time without deterioration, auxiliary filtration using diatomaceous earth is performed. The filtrate after filtration is sterilized and filled to obtain a green tea beverage in a container.
It is also possible to dilute only tea and green juice and add matcha or other tea extract to it to prepare a taste or aroma.

The filter aid used for filtration uses diatomite that has been subjected to iron removal treatment, and a body food or precoat pressure filtration is performed to obtain a clear filtrate.
In order to leave a large amount of active ingredients in the tea beverage, it is preferable to perform a centrifuge or filter medium filtration if a small amount of suspended matter is acceptable.
In addition, a filtration process may filter before mixing diluting water, and you may filter an extract and tea green juice, respectively.

20 g of tea leaves were extracted in 400 g of hot water at 60 ° C. for 10 minutes to obtain 350 g of an extract and 60 g of tea leaves.
50 g of water was added to 60 g of tea husk, and pulverized with a mixer to obtain 100 g of finely crushed tea husk.
Next, 800 g of pure water and 2 g of ascorbic acid were added to 100 g of finely ground tea shells, and the mixture was placed in a copper pan and boiled at 95 ° C. for 30 minutes with stirring to obtain 600 g of tea green juice.
150 g of the extract and 300 g of the tea green juice were mixed and evaporated at 80 ° C. for 60 minutes to obtain 100 g of green tea paste.
When 5% by weight of this green tea paste was mixed with udon powder, beaten with noodles and boiled in boiling water for 15 minutes, you could get tea udon with the aroma of green tea.
Currently, there are tea buckwheat noodles that only need to be boiled for tens of seconds, but no tea udon with no colorant added.

Add 200 g of diluted water to the remaining 200 g of the extract and the remaining 300 g of the tea and green juice, add 5 g of diatomaceous earth, stir, and perform body food pressure filtration. I got a spear. The 850 g filtrate was a clear tea drink with a green color, but it was filled in 500 cc and 350 cc PET bottles and sterilized by heating at 80 ° C. for 30 minutes. The color of the tea beverage after heat sterilization was the same green color as before sterilization, and there was no discoloration due to heating. As for the flavor, it was possible to obtain a flavorful and delicious green tea beverage by preparing an umami extract.

Examples of the use of the green tea paste of the present invention include not only foods that have been processed conventionally with matcha, for example, foods with few heating processes such as matcha ice, matcha cake, matcha buckwheat, but also high-temperature and long-time heat treatments. Can be used without changing the color of necessary bread, buns, udon, etc. Moreover, the green tea paste of the present invention can be made into a green powder tea resistant to heat by drying and grinding.

Claims (2)

An extraction process for extracting tea leaves with hot water in a low temperature range of 40 to 70 ° C., adding a small amount of water to the extracted tea husk, and pulverizing the crushed tea husk into a paste by a pulverizer into a copper container and a predetermined amount A process for producing tea and green juice characterized by adding a small amount of treated water and a small amount of ascorbic acid and heating at 70 ° C. or higher for a predetermined time while stirring, and an extract obtained by extracting the tea and green juice from tea leaves at a low temperature And a concentration step of concentrating the mixed solution to which a predetermined amount of is added, and a method for producing a green tea paste. An extraction process for extracting tea leaves with hot water in a low temperature range of 40 to 70 ° C., adding a small amount of water to the extracted tea husk, and pulverizing the crushed tea husk into a paste by a pulverizer into a copper container and a predetermined amount A process for producing tea and green juice characterized by adding a small amount of treated water and a small amount of ascorbic acid and heating at 70 ° C. or higher for a predetermined time while stirring, and an extract obtained by extracting the tea and green juice from tea leaves at a low temperature And a filtration step of filtering the mixed solution to which the dilution water has been added.