JP7109209B2 - Processed tea leaf enclosing package and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a package containing processed tea leaves, such as tea bags containing tea leaves, and a method for producing the same.

Tea is a beverage that has been popular all over the world since ancient times, and is one of the most popular beverages in Japan. Traditionally, green tea, typified by sencha, is made by putting a predetermined amount of tea leaves in a teapot, pouring hot water into it and soaking it for a certain period of time to extract the components of the tea leaves. It is rare to throw it away, and you can enjoy the change in flavor by repeatedly extracting the second and third infusions.
However, in the case of a teapot, in order to brew delicious tea, it was necessary to finely adjust matters such as the amount of tea leaves, the amount of hot water to be poured, and the brewing time, and complicated procedures and skills were required.
In addition, when brewing in a teapot, there are problems such as the time and effort required to dispose of the used tea leaves and rinse the teapot. Many families no longer own a teapot.

In recent years, there has been a growing trend to make it easier for individuals to drink what they want, centering on coffee, which is a palatable beverage similar to tea. ing. It is believed that such coffee servers provide a sufficiently high quality of beverages, although the beverages can be obtained easily and in a short period of time.

In addition, there are some tea servers that can provide green tea in the same form as coffee servers, but in the first place, tea must be immersed in hot water for a certain period of time as if brewed in a teapot. Cannot be eluted. Therefore, if the tea leaves in the form normally distributed are used as they are in the extraction cartridge, the extraction process will be completed before the tea leaves have fully expanded, and the umami component will not be fully extracted, resulting in a loss of flavor. There was also a problem that the taste of the beverage obtained was bland and unsatisfactory.
Furthermore, in order to expedite the extraction, if you use general deep-steamed tea or crush the tea leaves into finer pieces, the extraction time will be shortened, but the extraction filter will clog and over-extract. A separate problem has arisen that can also be a factor of
These problems are common not only to tea servers but also to tea leaves for tea bags.

In order to meet such demands of consumers, the development of processed tea leaves (raw material tea) different from the conventional one is underway. One of the important properties of the package containing processed tea leaves is high elution (extractability), which means that it is quickly eluted when extracted with hot water. However, if the elution (extractability) of the package containing the processed tea leaves in a wet state is to be enhanced during immersion in hot water, that is, in a wet state, the processed tea leaves before immersion in hot water, that is, in a dried state, must be enclosed. A problem arises in that tea leaf powder leaks out of the package. The problem of tea leaf powder leaking out is that when the consumer takes out the tea leaf processed product enclosing package from the storage bag and uses it, the leaked powder scatters, making the work place dirty, and the operator's hands and hands. Since it may stain the body such as fingers, it should be eliminated.
In addition, if an attempt is made to solve the problem of tea leaf powder leaking out in a dry state, the elution (extractability) of the package containing the processed tea leaves in a wet state will decrease, or the elution speed will decrease. Therefore, it is not possible to meet consumer demands.

In particular, development of new types of tea leaf processed products (raw material tea) is progressing in various forms in order to meet the above-mentioned consumer demands (for example, see Japanese Patent Application No. 2017-222273). Among the types of tea leaf processed products (raw tea), there are new types of tea leaf processed products when conventional packaging such as nylon material packaging, paper material packaging, and nonwoven packaging are used. Various problems may occur when (raw material tea) is filled in the conventional way.
To give just a few examples, when a new type of raw tea is enclosed in a conventional nylon material package, fine tea leaves escape from the filter that forms the package, causing powder leakage during drying. occurs.
In addition, if a new type of raw tea is enclosed in a conventional paper material or non-woven material package, powder leakage during drying is less likely to occur, but at the cost of this, the dissolution property when wet may decrease. (Reduced dissolution). Further, along with this, the new type of raw material tea enclosed in the package is likely to cause clogging, and another new problem arises that the extractability of the processed tea leaf enclosing package is greatly reduced.

Although a package for such a new type of raw tea has not been known until now, there are various literatures on attempts to solve various problems in a package containing processed tea leaves. . To give some examples, for example, in Patent Document 1, "Tea leaves that have been steamed and cooled are pulverized and extruded into a minced shape, and the minced extruded pulverized tea leaves are spread evenly and dried. A method for producing powdery granular green tea characterized by producing granular green tea by sieving” is disclosed. Further, the invention according to Patent Document 2 discloses a kneading device capable of shortening the kneading time of raw tea leaves or the like.

JP-A-2006-34277 WO2010/119813

According to the present invention, the sealed tea leaf processed product does not cause problems such as powder leakage in the normal state before extraction, in other words, when dry, but has high dissolution during extraction, in other words, when wet. It is an object of the present invention to provide a tea leaf processed product encapsulating package that meets seemingly contradictory demands.

The present invention is a package containing a processed tea leaf and a package, wherein the processed tea is made from Camellia sinensis, and the package has a water-permeable part. A processed tea leaf enclosing package is proposed. In particular, a processed tea leaf enclosing package is proposed in which the average tea leaf diameter of the processed tea leaf when dry is 100 μm to 5000 μm and the average diameter of the processed tea leaf when wet is 20 μm to 250 μm.

According to the processed tea leaf enclosing package proposed by the present invention, the enclosed processed tea leaf does not cause problems such as powder leakage when it is dry, i.e., in the normal state before extraction, but when it is wet, i.e., when it is extracted, It is possible to solve the seemingly contradictory requirements of having high dissolution.

Modes for carrying out the invention according to the present invention will be specifically described below. However, as long as it does not depart from the technical scope of the present invention, it is also possible to appropriately select known techniques other than the embodiments shown below.

<<This tea leaf processed product encapsulation package>>
A package containing a processed tea leaf according to an example of the embodiment of the present invention (referred to as "the present package containing a processed tea leaf") is a package comprising a package and a processed tea leaf, and the processed tea leaf is It has a structure enclosed in a package.

<Main package>
The package in the present processed tea leaf enclosing package (referred to as "the present package") constitutes the tea leaf processed product enclosing package together with the processed tea leaf, and preferably has an easy-to-water portion.

The package may be a bag, box, or similar container, and its shape and color are not particularly limited.
Examples of the shape of the present package include a square shape, a triangular pyramid shape (so-called tetra pack), a rounded bag body, a W chamber shape, and the like. A drip type tea bag, that is, a type in which water or hot water is poured into the bag body instead of immersing the tea bag body in water or hot water and dripped like coffee may be used. For example, on both sides of a bag containing tea leaves, handles are provided at symmetrical positions on the bag body for hanging on the rim of a container such as a teacup to fix the bag to the rim of the container in an open state. can be mentioned.

Materials known to those skilled in the art can be used for the material of the package. Examples include plastics and metals, and specific examples include polyester, nylon, polycarbonate, cellophane, polyethylene, polypropylene, aluminum, paper, cellulose fibers, natural fibers, and polylactic acid. For example, it may be a filter made of cloth made of synthetic fibers or the like, or a filter made of non-woven fabric.
Above all, when an inert gas and hydrogen are mixed and filled in the package together with the processed tea leaves, from the viewpoint of maintaining the hydrogen concentration in the package, a laminated film is used as the material of the package and laminated. It is preferred to have an aluminum layer within the film.
Considering that the tea leaf composite enclosed in the present package is vulnerable to deterioration due to light, oxygen, moisture, etc., materials having excellent light shielding properties and blocking properties against oxygen and inert gases, such as aluminum, are preferable. .
As the material of the present package, one of the plastics and metals listed above may be used, or two or more of them may be combined and used in a laminated form such as a laminated film. .

(easily drained part)
As described above, it is preferable that the present package has a water-facilitating portion.
The "permeable part" means that the packaging material sheet forming the package has non-uniformity on the sheet in terms of water permeability, that is, permeation of liquid, and the liquid is more likely to pass through the sheet compared to other places on the sheet. refers to the part that easily penetrates
However, the water-permeable part may be made of a material that is thinner than the other parts of the packaging material that forms the package, or may be made of a material with high water permeability only in the relevant part. From the viewpoint of ease of processing, it is preferable to have a hole at the relevant location.

The ratio of the area occupied by the water-permeable part in the present package is not particularly limited. In particular, it is preferable that the packaging sheet has a certain degree of water permeability while maintaining the strength of the packaging sheet. It is preferably 0%, more preferably 1.0% or more or 85.0% or less, more preferably 2.0% or more or 80.0% or less.
When the easily-permeable portion is a hole, the area occupied by the easily-permeable portion is defined as the total area of the large number of holes.

When the water-permeable portion is a hole, the shape of the hole is not particularly limited. For example, circular, elliptical, triangular, square, polygonal with five or more angles, star, and other shapes can be mentioned.

The hole diameter of the water-permeable portion is preferably 0.1 mm to 5.0 mm.
When holes are formed in part or all of the water-permeable portion, it is preferable to set the diameter of the holes so that the enclosed processed tea leaves do not come out of the packaging material through the holes.
From this point of view, the hole diameter of the easy-to-permeate portion is preferably 0.1 mm to 5.0 mm, especially 0.25 mm or more, especially 0.3 mm or more or 4.5 mm or less, especially 0.5 mm or more or It is more preferably 4.0 mm or less.
The diameter of the hole is the diameter in the case of a circular hole, and the average value of the longest diameter and the shortest diameter in the case of a non-circular hole.

The density of the holes is preferably 0.2 or more per 1 cm ² , especially 0.5 or more or 20.0 or less, especially 0.8 or more or 18.0 or less, especially 1. More preferably, it is 0 or more or 15.0 or less. At this time, the holes may be provided at a uniform density over the entire surface of the package, or may be provided intensively on the bottom surface or side surfaces.

The easy-to-permeate portion preferably has a ventilation resistance of 0.010 KPa/s/m or less per unit area (7 cm ² ).
The easy-to-permeate portion tends to have a lower airflow resistance than the non-easily-permeable portion (non-permeable portion) of the packaging material. The ventilation resistance is the resistance when air flows, and its value can be measured with a commercially available ventilation tester.
From this point of view, the ventilation resistance per unit area (7 cm ² ) of the easy-to-permeate portion is preferably 0.010 KPa/s/m or less, more preferably 0.008 KPa/s/m or less, and 0 Most preferably it is less than 0.001 to 0.005 KPa/s/m.

<Tea leaf processed product>
In the processed tea leaf enclosing package, the processed tea leaf enclosed in the above package (referred to as "the processed tea leaf product") is the leaves and stems of the tea tree (Camellia sinensis) that have been plucked and processed. It is acceptable as long as it is applied.

Desired pulverized tea leaves can be selected by appropriately selecting the variety of tea leaves, growing area, growing conditions, plucking time, plucking method, and the like.
Examples of tea varieties include Yabukita, Yutakamidori, Sayamakaori, Kanayamidori, Okumidori, Asatsuyu, Saemidori, Benifuki, Fujikaori, and Koshun.
The place for growing tea leaves is not particularly limited as long as it is possible to grow tea leaves, and it may be in Japan or outside Japan. Within Japan, for example, Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Miyazaki Prefecture, Kyoto Prefecture, etc. can be specifically mentioned. Also, tea leaves obtained from tea plants grown outside of Japan may be used.

The tea leaf processed product preferably has a dry average tea leaf diameter (D50) of 100 μm to 5000 μm, and a wet average tea leaf diameter (D50) of 20 μm to 250 μm.
If the tea leaf processed product has such characteristics, it will not cause problems such as powder leakage when dry, i.e., in the normal state before extraction, but it will exhibit high dissolution when wet, i.e., when extracted. can be done.
Here, the average tea leaf diameter of the processed tea leaves when dried refers to the average size of the processed tea leaves when enclosed in the package, and the value is measured and calculated by a dry particle size distribution analyzer. , expressed as the average tea leaf diameter (D50).

The average tea leaf diameter (D50) of the processed tea leaves during drying is the average tea leaf diameter (D50) during drying from the viewpoint of preventing the processed tea leaves from leaking from the holes when holes are provided as the water-permeable part of the present package. , preferably 100 μm to 5000 μm, more preferably 150 μm or more and 4500 μm or less, more preferably 200 μm or more and 4000 μm or less, more preferably 250 μm or more and 3000 μm or less.

From the same point of view, the average tea leaf diameter (D50) when the tea leaf processed product is dried is preferably 2.0 to 1000.0% with respect to the pore diameter of the easy water passage part, especially 4.0% or more or 500.0% or less, preferably 10.0% or more or 200.0% or less.

D10 of the dried tea leaf product is preferably 20 μm to 500 μm, more preferably 25 μm or more or 450 μm or less, more preferably 30 μm or more or 400 μm or less, more preferably 50 μm or more or 300 μm or less.
D90 of the dried tea leaf product is preferably 200 μm to 4800 μm, more preferably 250 μm or more and 4300 μm or less, more preferably 300 μm or more and 3800 μm or less, more preferably 300 μm or more and 2800 μm or less.

Also, when dried, it preferably contains tea leaves with a tea leaf diameter of less than 0.25 mm (250 μm) at a rate of 1.0 to 10.0% by mass, especially 1.5% by mass or more or 9.0% by mass or less. Among them, it is more preferable to contain at a ratio of 2.0% by mass or more or 8.0% by mass or less.

On the other hand, when wet, that is, when extracted, the processed tea leaves may pass through the pores and dissolve, so the average tea leaf diameter (D50) of the processed tea leaves when wet is preferably 20 μm to 250 μm, especially 25 μm. It is more preferably 30 μm or more or 180 μm or less, and more preferably 35 μm or more or 150 μm or less.

In addition, "when wet" means that the tea leaf processed product is filled in the present package, placed in ion-exchanged water at 90 ° C., immersed without stirring, and the soluble solid content (Bx) derived from tea leaves in the solvent. The elution rate (soluble solid content (%) / tea leaf weight (g) x solvent liquid volume (g)) reaches 15%, and the tea leaf diameter of tea leaves under that condition is defined as "wet tea leaves "diameter" (same for other cases). In addition, the water content of the processed tea leaf "when wet" in the processed tea leaf is 80.0%±3.0%.

From the same point of view, the average tea leaf diameter (D50) of the tea leaf processed product when wet is preferably 0.4 to 200.0%, especially 2.0%, with respect to the pore diameter of the easy water passage part. or more or 100.0% or less, preferably 4.0% or more or 40.0% or less.

D10 of the processed tea leaves when wet is preferably 1 to 50 μm, more preferably 2 μm or more or 40 μm or less, more preferably 5 μm or more or 30 μm or less, and more preferably 10 μm or more or 20 μm or less.
D90 of the tea leaf processed product when wet is preferably 50 to 700 μm, more preferably 80 μm or more or 660 μm or less, more preferably 100 μm or more or 600 μm or less, and more preferably 200 μm or more or 400 μm or less.

Also, when wet, it preferably contains tea leaves with a tea leaf diameter of less than 0.25 mm (250 μm) at a rate of 40.0 to 95.0% by mass, especially 50.0% by mass or more or 90.0% by mass or less. Among them, it is more preferable to contain at a ratio of 60.0% by mass or more or 80.0% by mass or less.

(Tea leaf complex)
In the processed tea leaf product, the tea leaf complex described below preferably accounts for 50 number % or more, preferably 80 number % or more, and more preferably 90 number % or more (including 100 number %).
Among them, it is preferable that the tea leaf processed product is substantially a tea leaf composite. The term "substantially" means that tea leaf complexes account for most and tea leaves that are not tea leaf complexes are slightly included or not included. In this case, "mostly" means 80% by number or more, especially 90% by number or more, and especially 95% by number or more (including 100% by number).

The above-mentioned "tea leaf complex" refers to at least two types of tea leaves of different sizes in a bonded state.
A specific aspect of the tea leaf complex is a tea leaf complex in which a first tea leaf and a second tea leaf having different average tea leaf diameters are bound via a water-soluble binder that is a tea leaf-derived component. can be mentioned.
When such a tea leaf complex is enclosed in the package, if the tea leaf complex is in a dried state, the two types of tea leaves constituting the tea leaf complex, for example, the first tea leaf and the second tea leaf, are in a combined state. , none of the tea leaves that make up the tea leaf complex, such as the first tea leaf and the second tea leaf, exit through the water-permeable portion of the package. On the other hand, when the tea leaf complex is in a wet state, for example, when it is immersed in a solvent, the binding state of the two types of tea leaves that constitute the tea leaf complex, for example, the first tea leaf and the second tea leaf, is Since the first tea leaves are thawed and separated, it is possible for the first tea leaves to go out through the water-permeable portion of the present package and be eluted into the solvent. In parallel with this, extraction from the second tea leaves is also performed, so that the dissolution into the solvent is improved together with the dissolution of the first tea leaves. Furthermore, by adjusting the size of the first tea leaves and the size of the second tea leaves to predetermined sizes, it is possible to suppress clogging of filtering tools such as tea bags.

A suitable example of the tea leaf complex is a state in which one or a plurality of small first tea leaves are bound to a large second tea leaf. It may be a tea leaf complex consisting of

(1st tea leaf)
The first tea leaf constituting the tea leaf complex is the smaller one of the two types of tea leaves constituting the tea leaf complex.
The shape of the first tea leaves is arbitrary, and a typical example is tea leaf flakes obtained by rubbing and cutting tea leaves.

The tea leaf diameter of the first tea leaf prevents excessive heat from being applied in the second compression bonding process and the second drying process, which causes a burnt odor. From the viewpoint of producing a light green color, it is preferably 5 μm to 230 μm, more preferably 10 μm or more and 220 μm or less, more preferably 50 μm or more and 210 μm or less, and more preferably 100 μm or more and 200 μm or less.

The first tea leaves are relatively dried by applying a force such as pressure or shear force to the overdried part (mainly the surface of the tea leaves, the edge of the fresh leaves) generated after the cutting and deactivation process or after the first drying process. It is possible to use small leaves (so-called leaf spills) that arise from tea leaf parts with low moisture content.
The first tea leaf is essential for improving the extractability of the tea leaf complex and suppressing clogging of the filter. On the other hand, in the normal crude tea manufacturing process, the generation of leaf spillage should be suppressed as much as possible from the viewpoint of quality deterioration. It will detach from, but will not re-bond and will end up in the final product. Since the peeled leaves themselves have very little moisture and are fine in shape, if they are produced in the normal crude tea manufacturing process, excessive heat will be applied to the peeled leaves, which will cause deterioration of flavor and burnt odor. becomes.

(Second tea leaf)
The second tea leaf constituting the tea leaf complex is the larger of the two types of tea leaves constituting the tea leaf complex.
The shape of the second tea leaves is arbitrary, and typically, tea leaves may be rubbed or cut into tea leaf pieces.

The second tea leaves are produced from insides of tea leaves, stems, etc., which have a relatively large amount of moisture produced after the cutting and deactivation step or after the first drying step.

When the tea leaf diameter of the second tea leaves is smaller than 500 μm, the second tea leaves are closely bonded to each other, the particle size becomes large, and the elution rate decreases. The amount contained inside the tea leaf complex is reduced. On the other hand, if the tea leaf diameter of the second tea leaves is larger than 10,000 μm, the structure becomes unstable, and the bonding with the first tea leaves by the binder becomes difficult.
From this point of view, the tea leaf diameter of the second tea leaves is preferably 500 to 10000 μm, more preferably 600 μm or more or 9500 μm or less, more preferably 700 μm or more or 9000 μm or less, and more preferably 8500 μm or less.

(binder)
In the tea leaf complex, the "binder" that binds at least two types of tea leaves of different sizes is not particularly limited as long as it is water-soluble and dissolves the bond when placed in water. Among them, those derived from tea leaves are preferable.

Examples of binders include water, polysaccharides, lipids, fatty acids, glycolipids, proteins, and glycoproteins.
Examples of polysaccharides include pectin, starch, and cellulose, and examples of lipids include cholesterol ester, cholesterol, phosphatidylcholine, phosphatidylethanolcholine, and the like.
Examples of fatty acids include palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, and glycolipids include glyceroglycolipids such as monoglycerides and diglycerides.
The binder preferably contains one or more of the components described above. Also, the origin of each component is not particularly limited, but may be either or both of the first tea leaf and the second tea leaf.

In the first press-bonding step and/or the second press-bonding step, the moisture and tea components obtained by pressing the tea leaves including the first tea leaf and the second tea leaf, mainly in the first drying step relatively The stems and veins of the tea leaves, which have a large amount of moisture remaining, are crushed, and there is the moisture inside the tea leaves and the internal components of the tea leaves that seep out. The exuded moisture inside the tea leaves and the internal components of the tea leaves can be used as the binder.
The binder binds the first tea leaves and the second tea leaves in the second pressing step and covers at least a portion of the surface thereof, and is dried together with the first tea leaves and the second tea leaves in the second drying step. Thus, the combined state can be maintained as a tea leaf complex. Further, when the obtained tea leaf complex is extracted with an aqueous solvent such as hot water, the binding agent is rapidly eluted in the aqueous medium, so that the binding between the first tea leaf and the second tea leaf is dissolved for a short time. However, sufficient tea extract can be obtained.

The amount of binder can be adjusted by changing the amount of water retained inside the tea leaves after the cutting and deactivation step or depending on the conditions of the first drying step. tend to increase.
In addition, depending on the conditions of the first press-bonding step and/or the second press-bonding step, the amount of the binder obtained from the first tea leaves and/or the second tea leaves can be adjusted, and the first press-bonding step and/or By increasing the pressing conditions in the second press-bonding step, the amount of binder obtained can be increased.

(Fiber amount)
The amount of fiber in the tea leaf composite is not particularly limited as long as the effects of the present invention are exhibited. For example, the fiber content in the first tea leaf may be 1.0-13.0% by mass, and the fiber content in the second tea leaf may be 2.0-15.0% by mass.

From the viewpoint of efficiently separating the first tea leaves from the tea leaves in the first pressing and binding step, the fiber content of the first tea leaves is preferably less than that of the second tea leaves, more preferably 3.0 to 12.0% by mass. Preferably, it is particularly preferably 3.5 to 10.0% by mass.
In addition, from the viewpoint of efficiently binding the second tea leaves with the first tea leaves in the second pressing and binding step to form a tea leaf composite, the fiber content of the second tea leaves is preferably larger than that of the first tea leaves, and is 3.0 to 14 0% by mass, and particularly preferably 4.0 to 13.5% by mass.

In addition, dietary fiber is a general term for indigestible ingredients contained in food that are not digested by human digestive enzymes, and the amount of dietary fiber in the green tea beverage in the present invention is calculated and / or can be measured. Examples thereof include an enzyme-gravimetric method and a near-infrared diffuse reflectance spectrometry tea component analyzer (manufactured by Shizuoka Seiki Co., Ltd.). In the present invention, a method of detecting insoluble dietary fiber and water-soluble dietary fiber derived from natural products obtained by the enzyme-gravimetric method and determining the amount of dietary fiber (enzyme-gravimetric method) is exemplified.

(pectin content)
The pectin content of the tea leaf composite is not particularly limited as long as the effects of the present invention are exhibited. For example, the amount of pectin contained in tea leaves may be 1.0 to 7.0% by mass. If the amount is less than 1.0% by mass, the bonding between the first tea leaf and the second tea leaf by the binder tends to weaken, and drip extraction and filter clogging of the tea bag tend to occur. On the other hand, if it exceeds 7.0% by mass, the first tea leaf and the second tea leaf are likely to be excessively bonded, the bonding proceeds in the first compression bonding step, and it becomes difficult to squeeze in the second compression bonding step, resulting in tea leaf compositing. Extractability from the body is reduced. From such a viewpoint, 1.2 to 6.5% by mass is preferable, 1.5 to 6.0% by mass is more preferable, 1.8 to 5.0% by mass is particularly preferable, and 2.0 to 4.7% by mass % is most preferred.

In particular, in the first press-bonding step, since tea leaves have a large amount of moisture, it is possible to create an appropriate bonding state by using tea leaves having a pectin content within a predetermined range as raw materials.

The pectin content in the present invention is a value calculated by the m-hydroxydiphenyl method. Specifically, galacturonic acid obtained by hydrolyzing pectin contained in raw tea leaves is measured by the m-hydroxydiphenyl method. Quantification was performed using In the m-hydroxydiphenyl method, a correction factor of 0.91 was used to calculate the amount of soluble pectin. Galacturonic acid was used as a standard product.

(Method for adjusting dietary fiber content and pectin content)
The dietary fiber content and pectin content of the tea leaf complex can be adjusted by methods well known to those skilled in the art. It is preferable to adjust by selecting etc. as appropriate.
For example, fresh tea leaves with good bud combination have a low dietary fiber content and pectin content, and the dietary fiber content and pectin content increase as the bud maturity progresses. Also, as the tea season is delayed, the dietary fiber content increases and the pectin content decreases. In other words, 1st tea has less dietary fiber and more pectin than 2nd tea.

In addition, the amount of dietary fiber and pectin content in fresh tea leaves grown outdoors tends to increase compared to covered cultivation such as gyokuro and kabusecha, and the amount of dietary fiber and pectin content in black tea varieties is lower than in green tea varieties. There is a tendency.

Since the content of dietary fiber and pectin decreases as the leaf position approaches the core, it can also be adjusted by limiting the part of the tea leaves to be picked.

In addition, in order to adjust the amount of dietary fiber and the amount of pectin within a predetermined range, two or more kinds of raw tea leaves may be mixed and used. Selecting and mixing different fresh tea leaves. Also, by using fresh tea leaves that have been frozen and stored, fresh tea leaves harvested at different times may be mixed.

<Enclosure and packaging>
It is preferable to seal the tea leaf processed product-enclosing package with a metal foil bag having excellent light-shielding and shielding properties. However, depending on the application, it is not necessary to seal the tea leaf processed product encapsulating package with a metal foil bag.

At this time, as the metal foil bag, an aluminum foil bag, an aluminum vapor deposition bag, or the like is usually used, and other materials may be used as long as the material can ensure food safety and airtightness.

Further, when sealing the present tea leaf processed product enclosing package with a metal foil bag, it is preferable to reduce oxygen in the metal foil bag. As a method for reducing oxygen, general techniques such as substitution with an inert gas such as nitrogen or argon, inclusion of a deoxidizing agent, and degassing can be used.
By replacing the inside of the metal foil bag with nitrogen, it is possible to prevent oxidative deterioration of ground tea and powdered tea.
In addition, from the viewpoint of preventing flavor deterioration during distribution and storage of packaged tea leaves as much as possible, the metal foil bag may be filled with hydrogen together with the inert gas. At this time, the content ratio of inert gas and hydrogen is preferably inert gas:hydrogen=99:1 to 90:10, more preferably 98:2 to 95:5.

<<Manufacturing method of this tea leaf processed product>>
Next, as an example of the method for producing the present processed tea leaf product, as described above, when the present processed tea leaf product is substantially composed of tea leaf complexes, more specifically, most of the tea leaf complexes, that is, 80% by number The above is the method for producing a tea leaf complex in which the first tea leaf and the second tea leaf are bound via a water-soluble binder (hereinafter referred to as the "method for producing the tea leaf complex of the present invention" or "production of the tea leaf complex (also referred to as "method") will be described. However, it is not limited to this manufacturing method.

The method for producing a tea leaf composite of the present invention is a method for producing a tea leaf composite using the above-described tea leaves as a main raw material, and comprises a "cutting and deactivation step", a "first drying step", and a "first pressing and binding step". , a “second compression bonding step”, and a “second drying step”.

In the conventional method of manufacturing tea leaves (so-called crude tea manufacturing process), the temperature of the tea leaves is avoided as much as possible, and pressure is applied at room temperature to several tens of degrees and repeatedly kneaded to gradually homogenize the moisture content of the tea leaves. It is common to evaporate the entire moisture and dry it. This is because if the tea leaves are dried at a high temperature, only the edges and surfaces of the fresh tea leaves are dried and peeled off, resulting in a significant deterioration in quality (so-called leaf spillage or leaf breakage).
However, in the present tea leaf complex manufacturing method, in the "cutting and deactivation step" and/or the "first drying step", the tea leaves are reduced to 20 to 60% by mass while the moisture content of the tea leaves is reduced to 20 to 60% by mass. By drying so that the moisture inside becomes uneven, more specifically, by selectively drying the tea leaf surface and the edge of the tea leaf at a high temperature, (A) the amount of moisture retained on the surface of the tea leaf and (B) the amount of moisture inside the tea leaf The amount of retained moisture is adjusted to a predetermined ratio, and only the tea leaf surface portion shrinks due to the difference in moisture content, so the first tea leaves are produced on the surface of the tea leaves in an appropriate amount.
Whether or not the surface of the tea leaves has been selectively dried can be confirmed from the amount of the first tea leaves that the moisture ratio between the surface of the tea leaves after drying and the inside of the tea leaves is above a predetermined level.

Next, in the first pressing and binding step, the tea leaves are pressed and sheared to produce the first tea leaves and the second tea leaves. Already in the first drying process, the first tea leaves are generated from the surface of the tea leaves that have relatively little moisture. The first tea leaves can be obtained from the part with less moisture.

Furthermore, in the "second press-bonding step", by pressing the tea leaves, hard portions such as stems and leaf veins of the tea leaves are crushed, and moisture and tea components inside the tea leaves are exuded. The moisture inside the tea leaves permeates the air between the first tea leaf and the second tea leaf and the surface of the tea leaf complex.
Then, in the "second drying step", the tea leaf complex obtained by bonding the first tea leaf and the second tea leaf via the binder is dried, the binder is dried and fixed, and the tea leaf complex can withstand long-term storage. do.

Unlike conventional instant green tea, this tea leaf complex manufacturing method does not require additives such as dextrin for binding purposes, and the extractability is significantly improved compared to conventional ground tea for tea bags. It is a tea leaf complex in which powder generation is suppressed. Therefore, since the flavor components are quickly extracted at the most suitable ratio in the first brewing, it is suitable for drip extraction such as tea servers and tea bags.
In addition, in the present tea leaf composite manufacturing method, the main raw material indicates that the blending ratio is at least 50% by mass or more.

In the present method for producing tea leaf composites, the production method is not particularly limited as long as a product satisfying predetermined requirements can be obtained. For example, the cutting and deactivation step of cutting the raw tea leaves and heating the raw tea leaves to deactivate the enzyme, and without applying pressure to the obtained tea leaves, the moisture content on the tea leaf surface and inside the tea leaves is uneven. At least two types of tea leaves with different sizes are obtained from the tea leaves obtained by the first drying step and the tea leaves obtained by the first drying step, and at least one type of the obtained tea leaves is squeezed to obtain the A first pressing step of obtaining a binder from tea leaves, a second pressing step of obtaining a tea leaf complex by binding at least two types of tea leaves obtained in the above step using the binder, and the obtained tea leaves It can also be obtained by passing through at least a second drying step of drying the composite.

When the raw material of the tea leaf complex is made of unfermented tea such as green tea, it is preferable to send it to the cutting and deactivation step after picking. Sending to a deactivation step is preferred.
Withering treatment is a treatment performed on semi-fermented tea such as oolong tea and fermented tea such as black tea, and refers to a treatment in which tea leaves are withered by sunlight or the like for a predetermined period while the enzyme remains active.
After the wilting treatment for a predetermined period, the enzyme is deactivated by a cutting deactivation step and the fermentation is stopped.
In addition, before performing the cutting and deactivation treatment, a fermentation step that promotes an enzyme reaction may be performed. Just do it. Green tea, which is unfermented tea, is preferable as the raw material for the method for producing the tea leaf complex.

<Cleavage deactivation step>
The cutting and deactivation step is a step of performing a deactivation treatment (hereinafter also referred to as a blue killing treatment) and/or a first drying step after cutting fresh tea leaves or withered leaves.
The cutting and deactivation treatment itself is also performed in the conventional crude tea production process, but in the present tea leaf complex production method, the tea leaves are unevenly dried, and more specifically, (A) the tea leaf surface and (B) the amount of retained moisture inside the tea leaves to generate a predetermined amount of the first tea leaves, which is different from the conventional tea leaf manufacturing method.

By cutting the fresh tea leaves or withered leaves, it becomes easier to adjust the amount of retained moisture to a predetermined amount in the blue killing process to the first drying process, and it is possible to facilitate the production of the first tea leaves. A tea leaf complex can be formed in a two-press bonding process.

In the cutting treatment of fresh tea leaves or withered leaves, it is preferable to shred the fresh tea leaves into pieces of 1 to 100 mm. It becomes difficult to form a tea leaf composite in the press-bonding step, and moreover, a large amount of powder is generated in the tea leaf composite after the second drying step, which tends to cause filter clogging in drip extraction and tea bags. If it exceeds 100 mm, drying of the tea leaves becomes insufficient in the sterilization treatment to the first drying step, the production of the first tea leaves is reduced, and an extract of sufficient concentration cannot be obtained by drip extraction or the like. From this point of view, it is more preferable to cut to 3 to 80 mm, and particularly preferable to cut to 5 to 70 mm.

In order to cut fresh tea leaves or withered leaves, methods known to those skilled in the art can be employed. ) or the like.

In addition, as in the conventional unrefined tea manufacturing process, the blue-killing treatment applies heat to the cut raw tea leaves or withered leaves to deactivate the enzymes, thereby stopping the progress of fermentation and preserving the leaf color. will be Specifically, there is a method of "steaming" in which it is steamed with heated steam for about several tens of seconds, or a method of "pot roasting" in which it is directly heated. A temperature of 90 to 350° C. for 20 to 120 seconds is more preferable.

<First drying step>
As described above, from the viewpoint of adjusting (A) the amount of moisture retained on the surface of the tea leaves and (B) the amount of moisture retained inside the tea leaves in the tea leaves after the cutting and deactivation process, the drying treatment (referred to as the "first drying process") is performed after the blue killing treatment. ) is preferred.

The method of the first drying step is not particularly limited as long as it does not impair the effects of the present invention, and equipment used in the conventional crude tea manufacturing process, such as a net dryer (manufactured by Kawasaki Kiko Co., Ltd.), a tea leaf dryer (Kawasaki Kikosha), a leaf beater, a roughing machine, etc. can be used. It is different from the steaming-rough kneading process in the conventional unrefined tea manufacturing process in that it is necessary to dry while adjusting the temperature conditions of direct heating.

The temperature conditions for drying are preferably 40 to 120° C. for 1 to 60 minutes, more preferably 60 to 95° C. for 3 to 50 minutes.
In addition, when the blue-killing treatment is the kettle roasting method, the first drying step can be performed simultaneously with the blue-killing treatment and/or in a separate step.

However, if the leaves of the raw tea leaves used as raw materials are thick and it is difficult to adjust the moisture inside the tea leaves only by the pot roasting method, or if the raw raw tea leaves have a high moisture content and are prone to burning, the conditions for the raw tea leaves should be changed. It is preferable to perform adjustment such as weakening, and perform the first drying step after the blue killing treatment. In addition, when the hydrolysis treatment is a steaming method, it is preferable to perform the first drying step after the hydrolysis treatment, because the steam contacts the surface of the tea leaves, making it difficult to adjust the moisture on the surface and inside the tea leaves. .
In either case, as described above, the steps are common in that they are different from the steaming-rough kneading steps in the conventional crude tea production steps.

The moisture content of the tea leaves after the cutting and deactivation step to the first drying step in the tea leaf composite production method is preferably 20 to 60% by mass. Furthermore, 25.0 to 55.0% by mass is more preferable, 30.0 to 52.0% by mass is particularly preferable, and 40.0 to 50.0% by mass is most preferable. When the moisture content of the tea leaves is less than 20% by mass, the production of the first tea leaves becomes excessive. In addition, the amount of water inside the tea leaves exuding from hard parts such as the stems and veins of the tea leaves in the second press-bonding process is reduced, making it difficult for the binder to form, thereby weakening the bond between the first tea leaves and the second tea leaves. On the other hand, when the water content of the tea leaves exceeds 60% by mass, the production of the first tea leaves decreases, resulting in a decrease in extractability of the tea leaf complex. In addition, in the second drying step, strong drying must be performed in order to dry even the inside of the tea leaf complex, which has a reduced specific surface area, which impairs the green luster and aroma inherent in tea. Become.

Furthermore, (A) the moisture content on the tea leaf surface is preferably 5.0 to 40.0% by mass. If the amount is less than 5.0% by mass, the first tea leaves are excessively produced and cannot be completely combined in the second pressing and combining step, resulting in a large amount of powder in the tea leaf complex and clogging of the filter. If it exceeds 40.0% by mass, the production of the first tea leaves is insufficient, making it difficult to form a tea leaf complex in the second pressing and binding step, resulting in a decrease in the extractability of the tea leaf complex. From this point of view, (A) the amount of water retained on the tea leaf surface is more preferably 6.0 to 30.0% by mass, particularly preferably 7.0 to 25.0% by mass, and 10.0 to 20.0% by mass. is most preferred.

In addition, the moisture content inside the (B) tea leaves after the cutting and deactivation step to the first drying step in the tea leaf composite manufacturing method is preferably 15.0 to 50.0% by mass. If the content is less than 15.0% by mass, the amount of moisture oozing out from inside the tea leaves is not sufficient in the second press-bonding step, making it difficult to bond the first tea leaves and the second tea leaves. This is because if it exceeds 50.0% by mass, the moisture inside the tea leaves cannot be completely separated and oozed out in the second press-bonding step. From this point of view, (B) the amount of water retained inside the tea leaves is more preferably 20.0 to 48.0% by mass, particularly preferably 25.0 to 45.0% by mass, and 30.0 to 40.0% by mass. Most preferred.

An appropriate value for the amount of the first tea leaves produced is 4.0 to 20.0% of the weight (g) of the first tea leaves relative to the total weight (g) of tea leaves after the cutting and deactivation step to the first drying step. is preferred. Even if the range of the production amount of the first tea leaves causes quality deterioration in the normal crude tea manufacturing process, the present tea leaf composite manufacturing method improves extractability without quality deterioration, and This is because clogging of the filter can be suppressed. From this point of view, 4.5 to 17.0% is more preferable, 5.0 to 15.0% is particularly preferable, and 6.0 to 12.0% is most preferable.

The production amount of the first tea leaves can be evaluated by the weight ratio of the first tea leaves to the tea leaves after the cutting and deactivation step to the first drying step. Specifically, a method of partially recovering the tea leaves after the cutting and deactivation step to the first drying step, cutting them on a sieve, etc., separating the first tea leaves on the surface of the tea leaves, and measuring the weight. can be mentioned.
Further, the retained moisture content of the entire tea leaves after the cutting and deactivation step to the first drying step is preferably 20.0 to 60.0% by mass. If it is less than 20.0% by mass, the tea leaves tend to be compacted in the first press-bonding step, making it difficult to form a tea leaf composite in the second press-bonding step. If it exceeds 60.0% by mass, the water content is large in the first press-bonding step, and the tea leaves become loose, making it difficult to form a tea leaf composite in the second press-bonding step. From this point of view, the retained water content is more preferably 30.0 to 50.0% by mass, particularly preferably 35.0 to 45.0% by mass, and most preferably 40.0 to 45.0% by mass.

In addition, before, after, or during the cutting treatment, the sterilization treatment, and the first drying step, wind sorting, shape sorting, and washing may be performed to separate and remove some stems, leaves, foreign matter, and the like. After the cutting and deactivation step, tea leaves may be subjected to a processing treatment such as green-up.

<First compression bonding step>
In the first pressing and bonding step, after the cutting and deactivation step to the first drying step, (C) the amount of moisture retained on the surface of the tea leaves and (D) the amount of moisture retained inside the tea leaves are adjusted to a predetermined ratio, and the tea leaves are squeezed and kneaded. By soaking, the tea leaves after the cutting and deactivation step to the first drying step are separated into the first tea leaves and the second tea leaves, and the binder is exuded from the tea leaves and rebonded.

The tea leaves recombined in the first compression bonding step (hereinafter referred to as recombined tea leaves) are insufficiently kneaded by compression compared to the tea leaf complex produced by the second compression bonding step described later, and the first The bonding between the tea leaves and the second tea leaves is still insufficient, and the tea leaf complexes are not sufficiently formed. In addition, the binder does not sufficiently permeate the recombined tea leaves and is localized on the surface of the recombined tea leaves. A tea leaf complex is produced by becoming good.

Also, the first pressing and binding step may be a step up to producing the first tea leaves, the second tea leaves and the binding agent. In that case, the production of recombined tea leaves and tea leaf composites can be carried out in a second press-bonding step.

The first compression bonding step preferably has shear forces in three axial directions. means pressure.

In the conventional kneading of tea leaves in the crude tea processing process such as kneading, the tea leaves are kneaded by rotating while being sandwiched from above and below on a flat surface. On the other hand, the shearing force in the three-axis direction means that there is a pressing force from angles other than the vertical direction with respect to the pressure (biaxially) from the upper and lower surfaces. That is, by applying pressure to the tea leaves from directions other than the vertical direction, the tea leaves are kneaded with forces from multiple directions. As a result, the moisture inside the tea leaves and the tea ingredients are sufficiently and efficiently exuded from the stems and veins of the tea leaves to the surface of the tea leaves, and can be used as a binder.

In order to exert shear forces from three axial directions as described above, it is preferable to carry out the first press-bonding step using a rotor van, a rolling machine, or the like. In addition, when using a rolling machine or a rotor van, the adjustment of the shear force in the three axial directions can be weakened by increasing the speed at which the tea leaves are pushed out or by reducing the amount of tea leaves to be processed. By weakening the shearing force, it is possible to adjust the production amounts of the first tea leaves and the second tea leaves to be small. In addition, it can be strengthened by lowering the speed of extruding tea leaves, increasing the amount of tea leaves to be processed, etc. By strengthening the shearing force in the three axial directions, the binding of the first tea leaf and the second tea leaf and the binding agent exudation can be adjusted a lot.

When using the mincing machine used in the second compression-bonding step, which will be described later, in the first compression-bonding step, it is necessary to apply a shearing force equal to or less than that in the second compression-bonding step to the tea leaves, so the first compression-bonding step Then, it is preferable to adjust the squeezing conditions of the rotor bun so that the shear force is weaker than that in the second compression bonding step.

The shearing force includes not only the pressure that shears the tea leaves by generating the shearing force, but also the pressure (so-called consolidation) that causes the volume change by compressing the tea leaves.

In addition, in the first press-bonding step, the first tea leaves produced are preferably 0.1 to 20.0% by mass in terms of mass (g) relative to the total tea leaves to be subjected to the first press-bonding step. It is more preferably 2 to 15.0% by mass, particularly preferably 0.5 to 10.0% by mass. In addition, the second tea leaves to be produced are preferably 50.0 to 98.0% by mass, more preferably 60.0 to 95.0% by mass, in terms of mass (g) of the whole tea leaves. 0 to 93.0% by mass is particularly preferred. By setting it as this range, a tea-leaf complex can be efficiently formed in a 2nd pressing-bonding process.

The retained moisture content of (C) tea leaf surfaces after the first press-bonding step is preferably 10.0 to 30.0% by mass. If it is less than 10.0% by mass, the moisture inside the tea leaves is not sufficiently exuded to the surface of the tea leaves by rubbing, the binder is reduced, the bonding between the first tea leaf and the second tea leaf is insufficient, and the tea leaf complex is formed. difficult to form. On the other hand, if it exceeds 30.0% by mass, the moisture inside the tea leaves is excessively exuded by rubbing, and the tea components inside the tea leaves that could not be used as a binder are lost, resulting in the extraction of the tea leaf complex. Sufficient concentration cannot be obtained when this is done. From this point of view, (C) the moisture content on the tea leaf surface is more preferably 11.0 to 28.5% by mass, particularly preferably 15.0 to 25.0% by mass.

In addition, (D) the retained moisture content inside the tea leaves after the first press-bonding step is preferably 10.0 to 30.0% by mass. If it is less than 10.0% by mass, the moisture inside the tea leaves is excessively exuded by rubbing, and the tea components inside the tea leaves that could not be used as a binder are lost, resulting in a tea leaf complex. Sufficient concentration cannot be obtained when extracted. Also, when it exceeds 30.0% by mass, the moisture inside the tea leaves is not sufficiently exuded to the surface of the tea leaves by rubbing, the binder is small, and the bonding between the first tea leaf and the second tea leaf becomes insufficient. Formation of the complex becomes difficult. From this point of view, (D) the amount of water retained inside the tea leaves is more preferably 15.0 to 26.0% by mass, particularly preferably 17.0 to 25.0% by mass.

The retained moisture content of the entire tea leaves after the first pressing and binding step is preferably 15.0 to 85.0% by mass. will decline. If it exceeds 85.0% by mass, the drying efficiency in the second drying step will be poor, and water will remain inside the tea leaf complex, making it likely to deteriorate with long-term storage. From this point of view, 20.0 to 60.0% by mass is more preferable, 25.0 to 55.0% by mass is particularly preferable, and 30.0 to 50.0% by mass is most preferable.

In addition, as a method for adjusting the wet particle size of the first tea leaves and the second tea leaves in the first compression bonding step to the target particle size, the wet particle size (x) of the tea leaves separated in the first compression bonding step can be prepared so that the ratio (x/y) of the particle size (y) of the tea leaves is 0.5 to 0.75. It is generally known that when tea leaves with a reduced moisture content are moistened, the tea leaves absorb water and swell. The degree of swelling varies depending on the moisture content of the tea leaves after the first press-bonding step, the fiber content of the tea leaves, and the like, but in the present invention, it is generally preferable to prepare within this range.

<Second compression bonding step>
The second press-bonding step includes the first tea leaves, the second tea leaves, and the binder produced in the first press-bonding step by further pressing and kneading the rebonded tea leaves after the first press-bonding step. This is a step of producing a tea leaf complex from recombined tea leaves.
In the second press-bonding step, the binder is the moisture and tea components inside the tea leaves that are exuded from the first tea leaf and the second tea leaf during the first press-bonding step and this step, and are combined with the re-bonded tea leaves after the exudation. It is kneaded to form a tea leaf complex.

The second press-bonding step preferably has shear forces in three axial directions as in the first press-bonding step described above. From the viewpoint of exuding the binder that could not be exuded and molding the tea leaf composite, it is preferable to use a mincing machine (manufactured by Kawasaki Kiko Co., Ltd.) or the like that can apply a higher pressure to the tea leaves than the rotor van.

If the rotor van is also used in the second press-bonding process, it is necessary to apply a shearing force to the tea leaves that is at least greater than that in the first press-bonding process. It is preferable to adjust the pressing conditions.
When a mincing machine or rotor van is used for the second press-bonding step, the adjustment of the shear force in the three axial directions can be weakened by increasing the speed of extruding the tea leaves or reducing the amount of tea leaves to be processed. By weakening the shearing force in the axial direction, the amount of the binder exuded from the first tea leaf and the second tea leaf is reduced, and the force with which the first tea leaf and the second tea leaf are rubbed together is also weakened, so that the tea leaf composite is formed. can be adjusted to reduce the amount of In addition, it can be strengthened by reducing the speed of extruding tea leaves, increasing the amount of tea leaves to be processed, etc., and by increasing the shear force in the three axial directions, the bond exuded from the first tea leaf and the second tea leaf Since the amount of the agent is increased and the force with which the first tea leaves and the second tea leaves are kneaded together is also increased, it is possible to adjust the amount of the tea leaf complex produced to a large amount.

The moisture content of (E) the surface of the tea leaves after the second press-bonding step is preferably 10.0 to 40.0% by mass. If it is less than 10.0% by mass, the moisture inside the tea leaves is not sufficiently exuded to the surface of the tea leaves by rubbing, the binder is also reduced, the bonding between the first tea leaf and the second tea leaf is insufficient, and the tea leaf complex is formed. difficult to form. On the other hand, if it exceeds 40.0% by mass, the moisture inside the tea leaves is excessively exuded by rubbing, and the tea components inside the tea leaves that could not be fully used as a binder are lost, resulting in the extraction of the tea leaf complex. Sufficient concentration cannot be obtained when this is done. From this point of view, (E) the amount of water retained on the tea leaf surface is more preferably 15.0 to 35.0% by mass, particularly preferably 18.0 to 30.0% by mass, and 20.0 to 25.0% by mass. Most preferred.

In addition, (F) the retained moisture content inside the tea leaves after the second compression bonding step is preferably 10.0 to 40.0% by mass. If it is less than 10.0% by mass, the moisture inside the tea leaves is excessively exuded by rubbing, and the tea components inside the tea leaves that could not be used as a binder are lost, resulting in a tea leaf complex. Sufficient concentration cannot be obtained when extracted. Also, when it exceeds 40.0% by mass, the moisture inside the tea leaves is not sufficiently exuded to the surface of the tea leaves by rubbing, the binder is small, and the bonding between the first tea leaf and the second tea leaf becomes insufficient. Formation of the complex becomes difficult. From this point of view, (F) the amount of water retained inside the tea leaves is more preferably 15.0 to 35.0% by mass, particularly preferably 22.0 to 30.0% by mass, and 20.0 to 25.0% by mass. Most preferred.

The retained moisture content of the entire tea leaves after the second pressing and binding step is preferably 20.0 to 75.0% by mass. will decline. If it exceeds 75.0% by mass, the drying efficiency in the second drying step will be poor, and water will remain inside the tea leaf complex, making it likely to deteriorate with long-term storage. From such a viewpoint, 25.0 to 60.0% by mass is more preferable, 30.0 to 50.0% by mass is particularly preferable, and 35.0 to 45.0% by mass is most preferable.

Furthermore, considering the efficiency of the second drying process and the encapsulation in a tea bag, a molding process for adjusting the average tea leaf diameter of the tea leaves may be provided after the second compression bonding process.
This forming step is a step of adjusting the average tea leaf diameter by forming the tea leaves after the second press-bonding step into granules and loosening them.
The average tea leaf diameter after the molding process is preferably adjusted to 100 μm to 5000 μm. If it is less than 100 μm, excessive heat is applied in the second drying step, the tea leaf composite is extracted, and the water color becomes poor. On the other hand, if it exceeds 5000 μm, the drying efficiency in the second drying step is lowered, and further the extraction efficiency is lowered. From this point of view, the average tea leaf diameter after the molding process of the present invention is more preferably 150 to 4500 μm, particularly preferably 200 to 4000 μm, most preferably 250 to 3000 μm.

In addition, the above molding process can employ a method known to those skilled in the art, such as a general machine (manufactured by Yamamasu Seisakusho Co., Ltd.), a cutting machine (manufactured by Kawasaki Kiko Co., Ltd.), a mincing machine (manufactured by Kawasaki Kiko Co., Ltd.), etc. can be carried out according to the extraction method and extraction conditions of the tea leaf complex.

<Second drying step>
The second drying step is a step of drying the tea leaves after the second pressing and binding step.
In the second drying step, the moisture content of the tea leaf composite formed by bonding the first tea leaves and the second tea leaves via the binder in the second compression bonding step is reduced, and the binder on the surface and inside of the tea leaves is dried and dried. By fixing, the shape and flavor of the tea leaf composite can be maintained even after long-term storage.

In this step, it is preferable to dry at 60 to 135° C. for 15 to 100 minutes, and in this range, the binder exuded on the surface and inside of the tea leaves is sufficiently dried and fixed, and the shape of the tea leaf composite is stabilized. Furthermore, the moisture content inside the tea leaves is sufficiently dried, and the tea can be stored for a long period of time while maintaining good quality. From this point of view, drying at 65 to 125°C for 20 to 90 minutes is more preferable, drying at 70 to 115°C for 25 to 80 minutes is particularly preferable, and drying at 85 to 110°C for 30 to 75 minutes is most preferable. preferable.

For the second drying step, a method known to those skilled in the art can be employed, and examples thereof include an automatic dryer (manufactured by Kawasaki Kiko Co., Ltd.) and a band-type dryer (manufactured by Kawasaki Kiko Co., Ltd.).

In addition, the binder exuded on the surface and inside of the tea leaves is sufficiently dried and fixed, the shape of the tea leaf composite is stabilized, and the moisture inside the tea leaves is sufficiently dried, and long-term storage is possible while maintaining good quality. From the viewpoint of enabling, the amount of water retained on the surface of (E) the tea leaf composite after the second drying step is preferably 0 to 8.0% by mass, more preferably 0.1 to 7.0% by mass, and 0.1% by mass. 2 to 6.6% by weight is particularly preferred, and 0.3 to 5.0% by weight is most preferred.

In addition, (F) the retained moisture content inside the tea leaf complex after the second drying step is preferably 0.1 to 10.0% by mass, more preferably 0.2 to 9.0% by mass, and 0.3 to 8.5% by weight is particularly preferred, and 0.4-8.0% by weight is most preferred.
Furthermore, the retained moisture content of the entire tea leaf complex after the second drying step is preferably 0 to 15.0% by mass, more preferably 0.1 to 12.0% by mass, and 0.3 to 10.0% by mass. is particularly preferred, and 0.5 to 9.0% by mass is most preferred.

In addition, the tea leaf composite obtained through the second drying step can be used not only as tea bag tea and drip tea, but also as raw tea leaves for extraction for producing packaged green tea beverages. When used as raw material tea leaves for extraction for producing a packaged green tea beverage, in order to achieve flavor balance, extraction efficiency, and homogenization of extracted components, the particle size of the tea leaf complex and It may be processed to make the shape uniform, blended with other tea leaves or grains, or pasteurized to improve the flavor.

(Method for measuring retained water content)
The retained moisture content mentioned above is the retained moisture content of the entire tea leaves, the retained moisture content of the surface of the tea leaves, and the retained moisture content of the inside of the tea leaves after each step.
Measurement of the retained moisture content of the entire tea leaves after each step of the tea leaf composite manufacturing method can be calculated and/or measured by a method known to those skilled in the art, for example, 100 ° C., 5 hours drying method (1975, 3 Adopted as a green tea production test measurement and survey standard by the Ministry of Agriculture and Forestry Tea Industry Research Institute in May.For tea leaves with a relatively high moisture content, from raw tea leaves to medium-rolled leaves, about 10 g of tea leaves are taken in a paraffin paper bag and dried at a constant temperature with a blower. A method of drying at 100°C for 5 hours in a container to determine the moisture value.), or a method of drying at 105°C for 16 hours (adopted by the Shizuoka Prefecture Tea Research Institute. In this method, 10 g of raw tea leaves cut with a sawing cutter are collected in an aluminum weighing can, dried at normal pressure at 105°C for about 16 hours, and the moisture content is measured to create a standard for creating a calibration curve. (a method of obtaining a moisture content that is ), calculation of the average value of these measured values, or other normal pressure heating and drying methods.
In addition, in the present invention, 10 g of tea leaves are taken on paraffin paper and dried at normal pressure of 100 ° C. for 8 hours in a constant temperature drying period, and the total tea leaves after each step are retained by a weight drying method in which the weight difference before and after drying is measured. Moisture content was calculated.

In addition, the moisture content on the surface of tea leaves can be calculated and/or measured by a method known to those skilled in the art. The moisture content inside the tea leaves is the value obtained by subtracting the moisture content on the surface of the tea leaves from the moisture content of the entire tea leaves.

(Ratio of moisture content inside tea leaves to moisture content on the surface of tea leaves)
The ratio ((B)/(A)) of the amount of water retained inside the tea leaves ((B)/(A)) to the amount of water retained on the surface of the tea leaves (A) after the cutting and deactivation step or the first drying step in the tea leaf complex production method is , 1.0 to 15.0. If it is less than 1.0, the production of the first tea leaves is insufficient, or the binder is not completely separated and exuded, making it difficult to combine the first tea leaves and the second tea leaves in the second pressing and combining step, and furthermore, the tea leaves Exudation of internal components that cannot adhere to the surface is also increased, resulting in a decrease in extractability of the tea leaf composite. If it exceeds 15.0, the production of the first tea leaves is excessive, or the binder is insufficient, the first tea leaves and the second tea leaves cannot be completely combined in the second pressing and binding process, and the exudation of internal components is also insufficient. As a result, a large amount of powder is generated in the tea leaf complex, which causes clogging of the filter. From such a viewpoint, it is preferably 1.2 to 11.0, more preferably 1.5 to 9.0, particularly preferably 1.8 to 8.0, and most preferably 2.0 to 6.0.

The ratio ((D)/(C)) of the amount of water retained inside the tea leaves ((D)/(C)) to the amount of water retained on the surface of the tea leaves (C) after the first compression bonding step is adjusted to 0.2 to 4.0. It is characterized by If it is less than 0.2, the moisture on the surface of the tea leaves is large, so the moisture and tea ingredients separated and oozed out on the tea surface in the second drying process cannot be dried and fixed, and if it exceeds 4.0, the tea leaves in the second drying process This is because the inside of the tea leaves cannot be sufficiently dried, and long-term storage as a tea leaf composite becomes difficult. From this point of view, it is more preferably adjusted to 0.3 to 3.5, particularly preferably adjusted to 0.4 to 3.0, and most preferably adjusted to 0.5 to 2.0. preferable.

Furthermore, the ratio of the amount of water retained inside the tea leaves ((F)/(E)) to the amount of water retained on the surface of the tea leaves (E) after the second pressing and bonding step ((F)/(E)) is adjusted to 0.2 to 4.0. characterized by being If it is less than 0.2, the moisture on the surface of the tea leaves is large, so the moisture and tea ingredients separated and oozed out on the tea surface in the second drying process cannot be dried and fixed, and if it exceeds 4.0, the tea leaves in the second drying process This is because the inside of the tea leaves cannot be sufficiently dried, and long-term storage as a tea leaf composite becomes difficult. From this point of view, it is more preferably adjusted to 0.3 to 3.5, particularly preferably adjusted to 0.4 to 3.0, and most preferably adjusted to 0.5 to 2.0. preferable.

In addition, the ratio ((F)/(E)) of the amount of moisture retained inside the tea leaf complex to the amount of moisture retained on the surface of the tea leaf complex (E) in the tea leaf complex after the second drying step ((F)/(E)) was 1. It is preferably adjusted from 0 to 100.0. If it is less than 1.0, the surface of the tea leaves is not sufficiently dried, and if it exceeds 100.0, moisture remains inside the tea leaves, resulting in tea leaf complexes that are susceptible to deterioration during long-term storage. From this point of view, it is more preferably adjusted to 5.0 to 95.0, particularly preferably adjusted to 10.0 to 90.0, and most preferably adjusted to 20.0 to 85.0. preferable.

(Average tea leaf diameter of tea leaf complex)
As described above, the tea leaf complex is a combination of at least two types of tea leaves of different sizes, and the size of the tea leaf complex and the tea leaves (the first tea leaf and the second tea leaf) constituting the tea leaf complex can be defined by, for example, the average tea leaf diameter.
The average tea leaf diameter of the tea leaf composite in the present invention may be 100 to 5000 μm. If the average tea leaf diameter is less than 100 μm, the tea tends to be over-extracted during extraction, resulting in a conspicuous astringent taste. In addition, since the surface area increases during long-term storage, it is susceptible to deterioration over time. When the average tea leaf diameter exceeds 5000 μm, the extractability of the tea leaf complex is lowered, and sufficient concentration of tea cannot be extracted. Also, in the second drying step, the tea leaf composite is not sufficiently dried and moisture tends to remain inside, resulting in a tea leaf composite unsuitable for long-term storage.
From this point of view, the average tea leaf diameter of the tea leaf composite is preferably 100 to 5000 μm, more preferably 150 μm or more or 4500 μm or less, more preferably 200 μm or more or 4000 μm or less, and even more preferably 250 μm or more or 3000 μm or less. .

(sugars)
The above "sugars" are the total amount of monosaccharides, disaccharides and polysaccharides. A monosaccharide is a carbohydrate represented by the general formula C6(H12O)6, which cannot be further hydrolyzed into a simple sugar. ). A disaccharide is a carbohydrate represented by the general formula C11(H2O)11, which is hydrolyzed to produce a monosaccharide. maltose). A polysaccharide is a carbohydrate represented by the general formula (C6H10O5)n, and is a substance in which a large number of monosaccharides are polymerized by glycoside bonds. is. The content of sugars in the tea leaf composite after secondary drying of the present invention is preferably 0.50 to 8.00% by mass, more preferably 0.80 to 7.00% by mass. 00 to 6.50% by weight is particularly preferred, and 1.50 to 6.00% by weight is most preferred. This is because the balance of taste and aroma can be maintained even after extraction for a short period of time, and an extract having sweetness and thickness can be obtained. Furthermore, in the present invention, it is preferable that dextrin is not substantially contained among the polysaccharides, and by making it into granules without containing a binder, the original taste of tea is obtained, and consumers who avoid additives and seek authentic taste. This is because it is accepted by consumers.

The monosaccharide content of the tea leaf complex after the second drying step is preferably 0.10 to 3.00% by mass, and if the monosaccharide content of the tea leaf complex is less than 0.10% by mass This is because when extracted, the faint sweetness is insufficient, and if it exceeds 3.00% by mass, the sweetness becomes unnatural. From this point of view, the content of monosaccharides in the tea leaf complex is more preferably 0.15 to 2.50% by mass, particularly preferably 0.20 to 2.00% by mass, and more preferably 0.25 to 2.00% by mass. 1.50% by weight is most preferred.

Moreover, the disaccharide content of the tea leaf complex after the second drying step is preferably 0.20 to 7.00% by mass. If the concentration of the disaccharide in the tea leaf complex is less than 0.20% by mass, the sense of concentration will be insufficient when extracted, and if it exceeds 7.00% by mass, the sense of concentration will be unnatural. From this point of view, 0.30 to 6.00% by mass is more preferable, 0.50 to 5.00% by mass is particularly preferable, and 0.60 to 4.00% by mass is most preferable.

Furthermore, the polysaccharide content of the tea leaf complex after the second drying step is preferably 0.01 to 3.00% by mass. This is because if the polysaccharide content of the tea leaf complex is less than 0.01% by mass, the thickness of the flavor will be insufficient when extracted, and if it exceeds 3.00% by mass, the resulting tea will have an unnatural thickness. From this point of view, the polysaccharide content of the tea leaf complex after the second drying step is more preferably 0.05 to 2.00 mass%, particularly preferably 0.10 to 1.50 mass%, and 0.15 to 1 00% by weight is most preferred.

(Ratio of total amount of monosaccharide and disaccharide to polysaccharide)
In the tea leaf complex after the second drying step, the ratio of the total amount of monosaccharides and disaccharides to polysaccharides ((monosaccharide + disaccharide)/polysaccharide) is 3.0 to 40.0. . This range allows the original thickness and faint sweetness of tea to be expressed even under weak extraction conditions such as drip extraction. The ratio of the total amount of monosaccharides and disaccharides is preferably 4.0 to 38.0, more preferably 5.0 to 34.0, particularly preferably 8.0 to 30.0, most preferably 10.0 to 25.0.

(Method for adjusting content of monosaccharide, disaccharide and polysaccharide)
In order to adjust the saccharide concentration and saccharide ratio to the above ranges, it is possible to appropriately select the tea season and variety of fresh tea leaves, or to adjust the first drying step and / or second drying step of the present invention under appropriate conditions. can. For example, if the first drying step and/or the second drying step are strengthened, sugars are decomposed and reduced. Furthermore, since monosaccharides and disaccharides are more easily reduced by heat than polysaccharides, the ratio of the total amount of monosaccharides and disaccharides to polysaccharides can be adjusted. That is, the saccharide content and saccharide ratio can be adjusted by the drying conditions of the tea leaf complex.
At this time, it is possible to add sugars for adjustment, but since there is a risk that the flavor balance of the tea leaf complex will be lost, it is preferable to adjust without adding sugars.

<Finishing processing of tea leaf composite>
After the second drying step, the tea leaf composite of the present invention may be further subjected to finishing processing (heating). The finishing process is not particularly limited as long as it does not impair the effects of the present invention. For example, heating is performed using a heating dryer, a far infrared heating machine, a micro drying heating machine, etc., and the desired flavor is modified. Things are mentioned.
In addition, the tea leaf composite after the second drying step and the finished tea leaf composite may be mixed and used, and the finished tea leaf composite and other finished tea, crude tea, etc. may be mixed and used. may

<Explanation of terms>
In this specification, when expressing "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, "X or more and Y or less" and "preferably larger than X" or "preferably Y It also includes the meaning of "less than".
In addition, when expressed as “X or more” (X is an arbitrary number) or “Y or less” (Y is an arbitrary number), it is also possible to express “preferably larger than X” or “preferably less than Y”. It also includes intent.

Hereinafter, examples of the present invention will be described based on the above-described embodiments, but modifications can be made as appropriate without departing from the technical scope of the present invention.

<Package>
A nonwoven fabric (thickness: 150 μm) was prepared as a material for the package.
Using a needle-type hole forming machine (needle diameter 1.0 mm), the water-permeable part was formed so that the hole diameter of the easy-permeable part was 0.5 mm and the number of holes was 5.0 per 1 cm ² . opened.
The ventilation resistance per unit area (approximately 7 cm ² ) including the easily-permeable part was 0.01 (kPa/s/m), and the opening area of the easily-permeable part was 0.0098 cm ² (Examples 1 to 23, Examples 31-35, Comparative Examples 4 and 5).
In addition, using a needle type hole forming machine (needle diameter 0.1 mm), the easy water flow part was opened so that the hole diameter of the easy water flow part was 0.1 mm and the number of holes was 5.0 per 1 cm ² . , the airflow resistance per unit area (approximately 7 cm ² ) including the water-permeable part is 0.08 (kPa/s/m), and the opening area of the water-permeable part is 0.00039 cm ² . (Examples 24, 26 and 28) Similarly, using a needle type hole forming machine (needle diameter 5.0 mm), the hole diameter of the easy-to-permeate portion was 5.0 mm, and the number of holes was 5.0 per 1 cm ² . The easy-water-permeable part is opened so that it becomes a piece, and the ventilation resistance per unit area (about 7 cm ² ) including the easy-water-permeable part is 0.001 (kPa / s / m), and the opening area of the easy water-permeable part was 0.98 cm ² (Examples 25, 27 and 29).

<Example 1>
(Manufacturing of processed tea leaves)
Raw tea leaves (first tea, one core three leaves) plucked in Shizuoka Prefecture are cut using a fresh leaf cutter MUC-700 (manufactured by Yoshida Co., Ltd.), and then using a pot roaster (manufactured by Kawasaki Kiko Co., Ltd.). Then, sterilization treatment was performed (cutting and deactivation step). Next, the tea leaves after the sterilization treatment were dried using a tea leaf dryer (manufactured by Kawasaki Kiko Co., Ltd.) (first drying step). The moisture content on the surface of (A) tea leaves after the first drying step was 20.0% by mass.
Next, using a rotor van (manufactured by VIKRAM INDIA LIMITED), the first compression bonding step is performed, and the tea leaves after the first compression bonding step are minced using a mincing machine (42GM-P3, manufactured by Nippon Career Co., Ltd.). A first tea leaf and a second tea leaf were produced and combined by performing a two-press combining process. Incidentally, the retained moisture content of the (C) tea leaf surface after the first press-bonding step was 20.0% by mass. Then, it was dried using an automatic dryer 120K-3 (manufactured by Kawasaki Kiko Co., Ltd.) (second drying step) to obtain processed tea leaf products (samples) shown in Table 1 below.

(Tea leaf processed product enclosure package)
2.0 g of the obtained processed tea leaves were enclosed in a package in which the hole diameter of the easy-to-permeate part was adjusted to 0.5 mm as described above, and sealed with a heat sealing machine to obtain the processed tea leaf package of Example 1. Obtained.

<Example 2-35 and Comparative Example 1-3>
(Example 2)
In the production of the processed tea leaves, except that the rubbing conditions of the rotor van in the first compression bonding step were weakened so that the wet D50 of the package containing the processed tea leaves was the value shown in Table 1. It was prepared in the same manner as in 1.
(Example 3)
In the production of the processed tea leaves, the conditions of the first compression bonding step were made weaker than in Example 2 so that the wet D50 of the package containing the processed tea leaves was the value shown in Table 1. It was produced in the same manner as in Example 1.

(Example 4)
In the production of the processed tea leaf product, it was produced in the same manner as in Example 1, except that the hole diameter of the mincing machine in the second pressing and binding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 500 μm.
(Example 5)
In the production of the processed tea leaf product, the hole diameter of the mincing machine in the second compression bonding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 500 μm.
(Example 6)
In the production of the processed tea leaf product, the hole diameter of the mincing machine in the second pressing and binding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 500 μm.

(Example 7)
In the production of the processed tea leaf product, it was produced in the same manner as in Example 1, except that the hole diameter of the mincing machine in the second pressing and binding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 5000 μm.
(Example 8)
In the production of the processed tea leaf product, it was produced in the same manner as in Example 2, except that the pore size of the mincing machine in the second pressing and binding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 5000 μm.
(Example 9)
In the production of the processed tea leaf product, it was produced in the same manner as in Example 3, except that the hole diameter of the mincing machine in the second pressing and binding step was adjusted to be large, and the D50 of the processed tea leaf product at the time of drying was changed to 5000 μm.

(Comparative example 1)
It was produced in the same manner as in Example 5, except that the package was changed to a paper filter having no water-permeable part.
(Comparative example 2)
It was produced in the same manner as in Example 5, except that the package was changed to a non-woven fabric filter having no water-permeable portion.
(Comparative Example 3)
It was produced in the same manner as in Example 5, except that the package was changed to a nylon mesh filter having no water-permeable part. The nylon mesh filter has a mesh pore diameter of 0.2 mm in the entire package.

(Example 10)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that the moisture content of (C) the surface of the tea leaves after the first compression bonding step is set to 10% by mass. was prepared in the same manner as in Example 1.
(Example 11)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that the moisture content of (C) the surface of the tea leaves after the first compression bonding step is set to 15% by mass. was prepared in the same manner as in Example 1.
(Example 12)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that the moisture content of (C) the surface of the tea leaves after the first compression bonding step is set to 15% by mass. was prepared in the same manner as in Example 5.
(Example 13)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that (C) the retained moisture content of the surface of the tea leaves after the first compression bonding step is set to 25% by mass. was prepared in the same manner as in Example 5.
(Example 14)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that the moisture content of (C) the surface of the tea leaves after the first compression bonding step is set to 10% by mass. was prepared in the same manner as in Example 9.
(Example 15)
In the production of the processed tea leaf product, so that the percentage of tea leaves of less than 250 μm when dried becomes the numerical value shown in Table 2, except that (C) the retained moisture content of the surface of the tea leaves after the first compression bonding step is set to 25% by mass. was prepared in the same manner as in Example 9.

(Example 16)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the moisture content on the surface of the tea leaves is set to 10% by mass. , was prepared in the same manner as in Example 1.
(Example 17)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the retained moisture content on the surface of the tea leaves was set to 14% by mass. , was prepared in the same manner as in Example 1.
(Example 18)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the moisture content on the tea leaf surface was set to 17% by mass. , was prepared in the same manner as in Example 1.
(Example 19)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the retained moisture content on the surface of the tea leaves was set to 14% by mass. , was prepared in the same manner as in Example 5.
(Example 20)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the moisture content on the tea leaf surface was set to 17% by mass. , was prepared in the same manner as in Example 5.
(Example 21)
In the production of the processed tea leaf product, so that the percentage of tea leaves less than 250 μm when wet is the value shown in Table 2, (A) after the first drying step, the moisture content on the surface of the tea leaves is set to 10% by mass. , was prepared in the same manner as in Example 9.
(Example 22)
In the production of the processed tea leaf product, (A) after the first drying step, the moisture content on the tea leaf surface was set to 17% by mass so that the percentage of tea leaves less than 250 μm when wet was the value shown in Table 2. It was produced in the same manner as in Example 9.
(Example 23)
In the production of the processed tea leaf product, (A) after the first drying step, the moisture content on the tea leaf surface was set to 20% by mass so that the percentage of tea leaves less than 250 μm when wet was the value shown in Table 2. It was produced in the same manner as in Example 9.

(Example 24)
It was produced in the same manner as in Example 1, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 25)
It was produced in the same manner as in Example 1, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 26)
It was produced in the same manner as in Example 5, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 27)
It was produced in the same manner as in Example 5, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 28)
It was produced in the same manner as in Example 9, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 29)
It was produced in the same manner as in Example 9, except that the diameter of the needle was adjusted so that the hole diameter of the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 30)
It was produced in the same manner as in Example 1, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.

(Example 31)
It was produced in the same manner as in Example 1, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 32)
It was produced in the same manner as in Example 5, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 33)
It was produced in the same manner as in Example 5, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 34)
It was produced in the same manner as in Example 9, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.
(Example 35)
It was produced in the same manner as in Example 9, except that the number of needles was adjusted so that the number of holes in the easy-to-permeate portion was the numerical value shown in Table 3.

<Analysis/Measurement/Evaluation>
Each physical property was analyzed, measured and evaluated by the following methods.

(Airflow resistance (kPa/s/m))
The ventilation resistance was measured by the KES method using a ventilation tester (KES-F8, manufactured by Kato Tech Co., Ltd.). The airflow resistance was adopted by calculating the average value of three different parts of the package.

(D50, D10, D90 when dry)
D50, D10 and D90 at the time of drying are measured using a dry particle size distribution analyzer (manufactured by Fritsch Japan, electromagnetic sieve shaker A-3), openings of 1000 μm, 250 μm, 106 μm, 63 μm, stainless steel mesh, 30 g After shaking the processed tea leaves for 15 minutes, the particle weight of the processed tea leaves on each mesh was measured, and the particle size distribution was calculated.

(D50, D10, D90 when wet)
Using a laser diffraction particle size distribution measuring device (Shimadzu Corporation, SALD-2300), the sample was put into pure water, the pump speed was dispersed at a flow rate of 5.0, and 30 seconds after the injection, "0.1 64 second measurements were performed twice with an interval of 2 seconds, and D50, D10 and D90 were measured.
In addition, the tea leaf processed product is placed in ion-exchanged water at 90 ° C. and immersed without stirring, and the elution rate of the soluble solid content (Bx) derived from tea leaves in water (soluble solid content / tea leaf weight) is 15%. The D50, D10 and D90 were measured when wet. The water content was 80.0%±3.0% in all Examples and Comparative Examples.

(Amount of tea powder (% by mass))
The amount of tea powder (% by mass) was obtained by wrapping each of the tea leaf packages of Examples 1 to 35 and Comparative Examples 1 to 5 in a dry state with medicine wrapping paper, and vibrating vertically 5 cm (200 times/100 seconds).
After the vibration, the leaked tea powder from the tea leaf package was collected and weighed, and the ratio of the leaked tea powder was calculated from the tea leaf weight before the vibration.

(tea leak)
Based on the calculated amount of tea powder (% by mass), powder leakage was evaluated according to the following evaluation items.
5: The amount of tea powder is less than 3.0% by mass, and there is no powder leakage, which is extremely good.
4: The amount of tea powder is 3.0 to 3.9% by mass, and there is almost no powder leakage, which is good.
3: The amount of tea powder is 4.0 to 4.9% by mass, and there is slight powder leakage, but it is within the allowable range.
2: The amount of tea powder is 5.0 to 5.9% by mass, and there is some powder leakage, which is somewhat problematic.
1: The amount of tea powder is 6.0% by mass or more, and there is a problem with severe powder leakage.

(Clarity (T%))
Clarity (T%) was obtained by sampling 4.0 mL of the extract of each tea leaf package in a standard glass cell and measuring the transmittance (660 nm) using a Hitachi spectrophotometer U-3310. In addition, between the analysis of each extract, pure water was used to correct the transmittance of 100%, and the measurement was performed.

(extractability)
Extractability was evaluated according to the following evaluation items from the measured clarity (T%).
5: T% is less than 40.0%, sufficient tea particles are eluted, very good.
4: T% is 40.0 to 49.9%, tea particles are eluted, good.
3: T% is 50.0 to 59.9%, and the elution of tea particles is slightly less, but within the acceptable range.
2: T% is 60.0 to 69.9%, and there is little elution of tea particles, which is somewhat problematic.
1: T% is 70.0% or more, and elution of tea particles is extremely small, which is problematic.

(Water retention amount (g))
For the water retention amount (g), after measuring the dry weight of each tea leaf package of Examples 1 to 35 and Comparative Examples 1 to 5, each tea leaf package was placed in 100 ml of deionized water at 90 ° C. , immersed for 30 seconds without stirring, then taken out from the ion-exchanged water, allowed to stand for 10 seconds, and weighed immediately after the liquid squeezing was performed, and calculated from (weight after immersion - weight when dry).

(Clogging)
Based on the calculated water retention amount, clogging was evaluated according to the following evaluation items.
5: Water retention is less than 10.0 g, no clogging, very good.
4: Good with water retention of 10.0 to 11.9 g and almost no clogging.
3: The water retention amount is 12.0 to 13.9 g, and there is slight clogging, but it is within the allowable range.
2: The water retention amount is 14.0 to 15.9 g, clogging is observed, and there is a slight problem.
1: The amount of retained water is 16.0 g or more, and clogging is severe and problematic.

(Comprehensive evaluation)
⊚: There are no "1" to "3" in the above evaluation, and there are two or more "5".
○: There is no "1" in the above evaluation, and there are two or more evaluations of "3" or higher, and the problem is solved.
x: There is "1" in the above evaluation. Or there are two or more evaluations of "2", and the problem is not solved.

(Discussion)
In addition to the above examples and comparative examples, from the results obtained by the present inventors so far, in the processed tea leaf enclosing package comprising the package and the processed tea leaf, the package has a water-permeable part, The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and a wet average tea leaf diameter (D50) of 20 μm to 250 μm. Thus, it was found that a processed tea leaf encapsulating package that does not cause problems such as powder leakage when dry but has high dissolution properties when wet is obtained.
In addition, since the processed tea leaf product is a tea leaf composite, the second tea leaves are bound around the first tea leaves by the binding agent containing the internal components of the tea leaves and moisture during drying, suppressing powder leakage and moistening. It was confirmed that the binding agent sometimes eluted quickly and the first tea leaves were released, thereby preventing clogging of the package, and the first tea leaves that passed through the water-permeable part improved the extractability.

Claims (15)

A processed tea leaf enclosing package comprising a package and a processed tea leaf,
The package has a water-permeable part,
The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and an average wet tea leaf diameter (D50) of 20 μm to 250 μm. A processed tea leaf enclosing package characterized by: The tea leaf processed product contains 1.0 to 10.0% by mass of tea leaves with a tea leaf diameter of less than 0.25 mm when dry, and 40.0 to 95.0% by mass of tea leaves with a tea leaf diameter of less than 0.25 mm when wet. % . 3. The processed tea leaf enclosing package according to claim 1 or 2 , wherein said water-permeable portion has a ventilation resistance of 0.010 KPa/s/m or less. The tea leaf processed product-enclosing package according to any one of claims 1 to 3 , wherein the package includes 0.2 or more of the water-permeable portions per 1 cm ² . The tea leaf processed product-enclosing package according to any one of claims 1 to 4 , wherein the water-permeable part is a hole having a hole diameter of 0.1 mm to 5.0 mm. The average tea leaf diameter (D50) when the tea leaf processed product is dry is 2.0 to 1000.0% with respect to the pore diameter of the easy water passage portion, and the average tea leaf diameter (D50 ) is 0.4 to 200.0% with respect to the pore diameter of the easy-to-permeate portion, according to claim 5 , wherein the processed tea leaf enclosing package. 7. The tea leaf according to any one of claims 1 to 6 , wherein tea leaf complexes formed by combining two or more types of tea leaves of different sizes account for 80% or more by number of said processed tea leaf product. Processed object encapsulation package. At least 80% by number of the tea leaf complexes are tea leaf complexes formed by combining a first tea leaf having a tea leaf diameter of 1 μm to 250 μm and one or more second tea leaves having a tea leaf diameter of 500 μm to 10000 μm. The processed tea leaf enclosing package according to claim 7 , characterized in that: 9. The processed tea leaf enclosing package according to claim 7 or 8 , wherein the two or more types of tea leaves of different sizes are bound by a water-soluble binder derived from tea leaves. 9. The tea leaf processed product encapsulation according to claim 8 , wherein 80% by number or more of the tea leaf complexes are tea leaf complexes in which the second tea leaves are wrapped around the first tea leaves. package. A method for manufacturing a tea leaf processed product enclosing package comprising a package and a tea leaf processed product,
The package has a water-permeable part,
The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and an average wet tea leaf diameter (D50) of 20 μm to 250 μm. A method for producing a package containing processed tea leaves, characterized by: 12. The processed tea leaf enclosing package according to claim 11 , wherein tea leaf complexes formed by bonding two or more types of tea leaves of different sizes account for 80% by number or more of the processed tea leaf product. to the manufacturing method. A powder leakage suppressing method for suppressing leakage of the processed tea leaves from the processed tea leaf package during drying in a package including a package and a processed tea leaf, comprising:
The package has a water-permeable part,
The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and an average wet tea leaf diameter (D50) of 20 μm to 250 μm. A method for suppressing powder leakage, characterized by: A method for improving dissolution of a processed tea leaf enclosing package comprising a package and a processed tea leaf, wherein the dissolution of the processed tea leaf when the package enclosing the processed tea leaf is leached into water,
The package has a water-permeable part,
The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and an average wet tea leaf diameter (D50) of 20 μm to 250 μm. A method for improving dissolution, characterized by: A method for suppressing clogging of a processed tea leaf enclosing package comprising a package and a processed tea leaf, wherein the clogging of the processed tea leaf is suppressed when the package enclosing the processed tea leaf is leached in water,
The package has a water-permeable part,
The tea leaf processed product is made from Camellia sinensis, and has an average dry tea leaf diameter (D50) of 100 μm to 5000 μm and an average wet tea leaf diameter (D50) of 20 μm to 250 μm. A method for suppressing clogging, characterized by: