JP7440238B2 - Processed tea leaves, processed tea products, and manufacturing methods thereof - Google Patents
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Description
本発明は、生茶葉を加工して得られる新規の茶葉加工物、該茶葉加工物をさらに香味調整して得られる茶葉加工品、および、これらの製造方法に関する。 The present invention relates to a novel processed tea leaf product obtained by processing raw tea leaves, a processed tea leaf product obtained by further flavor-adjusting the processed tea leaf product, and a method for producing these products.
緑茶は、日本において古くから愛飲されており、広く親しまれてきた食品の一つである。緑茶を飲用する場合、市販の乾燥した緑茶葉を購入して必要量を急須に入れ、熱水と共に所定時間で抽出することにより緑茶葉の抽出液を得て、これを湯飲み等に注いで飲用するのが典型的な飲み方であった。 Green tea has been a favorite drink in Japan since ancient times and is one of the widely popular foods. To drink green tea, purchase commercially available dried green tea leaves, put the required amount into a teapot, and extract with hot water for a specified period of time to obtain a green tea leaf extract. Pour this into a teacup, etc. and drink. This was the typical way to drink it.
しかし、時代の変化に伴い、緑茶に対する消費者ニーズも様々に多様化してきている。例えば、上述のように、急須を用いて緑茶葉の抽出液を得てこれを飲用する方法は、抽出後の緑茶葉、すなわち茶殻を始末しなければならないが、この手間を忌避したいというニーズがある。このニーズに応えるべく、紙製やナイロン製の包材に持ち手を備えたものに乾燥緑茶葉を封入したもの(いわゆるティーバッグ)を用いて、急須や湯のみ等に熱水を注いだものに浸漬することにより緑茶葉の抽出液を得る方法があり、この方法も広く普及している。 However, as the times change, consumer needs for green tea are becoming increasingly diverse. For example, as mentioned above, in the method of obtaining green tea leaf extract using a teapot and drinking it, it is necessary to dispose of the green tea leaves, that is, used tea leaves, after extraction, but there is a need to avoid this hassle. be. In order to meet this need, we used paper or nylon packaging with a handle and encapsulated dried green tea leaves (so-called tea bags) to pour hot water into teapots, teacups, etc. There is a method of obtaining an extract of green tea leaves by steeping, and this method is also widely used.
さらに、飲用シーンの多様化に応じて、夏場等で冷たい緑茶を飲用したい時などは、抽出溶媒に水を用いて、緑茶葉やティーバッグを浸漬して、いわゆる水出し緑茶として抽出液を得る方法も用いられるようになってきた。しかし、従来の茶葉では、揉んで乾燥を繰り返しており、茶葉が締まって撚っており抽出する際は、まず茶葉が溶媒を吸収し膨潤して、撚りが解れてから抽出を始めるため、抽出時間がかかり、手軽に作れてすぐに飲用できる状態ではなく、より涼を求めて氷水などを用いた場合は、更にその現象が顕著になり、不便であった。 Furthermore, in response to the diversification of drinking situations, when you want to drink cold green tea in the summer, etc., use water as the extraction solvent and soak green tea leaves or tea bags to obtain an extract as so-called cold brew green tea. methods have also come into use. However, with conventional tea leaves, they are repeatedly rolled and dried, resulting in the tea leaves becoming tight and twisted. This phenomenon becomes even more pronounced and inconvenient when ice water or the like is used in order to cool down the drink, rather than in a ready-to-drink form that is time-consuming and easy to prepare.
また、このような緑茶飲用において簡便性を求めるニーズに対しては、緑茶葉の抽出液を工業的に容器詰めしたものであって開栓すれば直ちに飲用できるもの(いわゆるRTD)や、緑茶葉の抽出液を工業的に粉末状に乾燥したものを湯のみ等に熱水や水を注ぐことにより緑茶葉液を得て飲用するもの(いわゆるインスタント茶)等を提供することにより応えてきた。 In addition, to meet the need for convenience in drinking green tea, there are products that are industrially packaged with green tea leaf extract that can be drunk immediately after opening (so-called RTD), and We have responded by providing products such as green tea leaf liquid that is obtained by industrially drying the extract into a powder and pouring hot water or water into a teacup (so-called instant tea).
このように多様な市場ニーズに応えようとするには、技術面における開発や改良が様々な形で積み重ねて行われてきた。しかしながらその反面、古くからある従来技術の範囲を大きく超えて新たな市場ニーズを生み出したり、既存技術で現状は対応できるが故に、香味や抽出効率、さらに生産効率の大幅な向上を狙おうとする野心的な試みは決して多いとはいえない。 In order to respond to such diverse market needs, various technical developments and improvements have been made. However, on the other hand, there are ambitions to create new market needs that go far beyond the scope of long-standing conventional technologies, and to aim for significant improvements in flavor, extraction efficiency, and production efficiency, since existing technologies can currently meet these needs. It cannot be said that there are many such attempts.
日本における緑茶の大半は、摘採された生葉を蒸気で蒸して生葉に含まれる酸化酵素を不活性化(殺青)させた後、粗揉、揉捻、中揉及び精揉などの各工程において揉込み、さらに乾燥させるという一連の工程を経て製造されている(非特許文献1)。 Most of the green tea in Japan is made by steaming the picked fresh leaves to inactivate the oxidative enzymes contained in the fresh leaves (green killing), and then rolling them in various steps such as coarse rolling, rolling, medium rolling, and fine rolling. , and further drying (Non-Patent Document 1).
従来、緑茶葉を容器詰飲料に用いる場合も、粉末茶として用いる場合も、冷凍茶葉として保管する場合も、上述のように、生茶葉を殺青させた後、粗揉、揉捻、中揉及び精揉を行い、続いて乾燥させるという一連の工程を経て製造された乾燥茶葉を原料茶葉として用いることが多かった。 Conventionally, whether green tea leaves are used in packaged beverages, powdered tea, or stored as frozen tea leaves, raw tea leaves are bleached as described above, and then coarsely rolled, rolled, medium rolled, and refined. Dried tea leaves produced through a series of steps of rolling and then drying were often used as raw material tea leaves.
しかしながら、粗揉、揉捻、中揉及び精揉という一連の工程は、原料の種類・条件や温度・湿度などの気候条件などに応じて微調整が必要であるため、実施者にとって負担が大きいばかりか、工業生産を実施するには大型で複雑な製造設備が必要であった。 However, the series of processes of rough rolling, rolling, medium rolling, and fine rolling require fine adjustments depending on the type and conditions of the raw materials and climate conditions such as temperature and humidity, which is a heavy burden for the operator. Alternatively, large and complex manufacturing equipment was required for industrial production.
また、上記原料茶葉を用いて容器詰飲料を製造する場合、抽出効率を高めるためには抽出強度を強めにすることが望ましいものの、抽出強度が過剰になると呈味として好ましくなくなる。したがって、茶葉の抽出により得られる成分には一定程度の限界があった。 Further, when producing a packaged beverage using the raw material tea leaves, it is desirable to increase the extraction strength in order to increase the extraction efficiency, but if the extraction strength becomes excessive, the taste will be undesirable. Therefore, there are certain limits to the components that can be obtained by extracting tea leaves.
そこで本発明は、茶葉加工における従来からの製法を見直すことにより、従来にない茶葉加工物及びその製造方法を提供することを目的とする。
その一態様としては、茶葉加工物は、いわば「茶殻がでないお茶」であって、茶液と茶殻を分離することなく飲用できるものを提供するものである。
また、前記茶葉加工物は、香味調整工程等を経ることにより、様々な態様の製品(茶葉加工品)を提供するものである。
Therefore, an object of the present invention is to provide an unprecedented tea leaf processed product and its manufacturing method by reviewing the conventional manufacturing method in tea leaf processing.
In one aspect, the processed tea leaves are so-called "tea without used tea leaves" and can be drunk without separating the tea liquid and used tea leaves.
Further, the processed tea leaves are subjected to a flavor adjustment process and the like to provide products (processed tea leaves) in various forms.
本発明は、殺青茶葉を茶葉エキス部と非茶葉エキス部とに分離し、得られた非茶葉エキス部を茶葉固形部と非茶葉固形部(「茶殻部」とも称する)とに選別し、該茶葉エキス部と該茶葉固形部とを混合する、茶葉加工物の製造方法を提案する。 The present invention involves separating killed green tea leaves into a tea leaf extract part and a non-tea leaf extract part, sorting the obtained non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part (also referred to as "used tea leaf part"), A method for producing processed tea leaves is proposed, in which a tea leaf extract part and the tea leaf solid part are mixed.
本発明は、以下のとおりである。
(1) 殺青茶葉を茶葉エキス部と非茶葉エキス部とに分離し、得られた非茶葉エキス部を茶葉固形部と非茶葉固形部とに選別し、該茶葉エキス部と該茶葉固形部とを混合する、茶葉加工物の製造方法。
(2) 粗揉、揉捻、中揉及び精揉からなる群から選ばれる1種又は2種以上の処理を含まない、茶葉加工物の製造方法。
(3) 殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量及び水分含有量からなる群から選ばれる1又は2以上の量乃至含有割合を調整する、茶葉加工物の製造方法。
(4) 殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる2つの組み合わせの比率を調整する、茶葉加工物の製造方法。
(5) 上記1~4のいずれかに記載の茶葉加工物の製造方法により得られた茶葉加工物に対して、さらに香味調整して茶葉加工品とする(「香味調整工程」と称する)、茶葉加工品の製造方法。
(6) 前記香味調整工程では、凍結、冷却、濃縮、乾燥、粉末化及び顆粒化からなる群から選ばれる1種の処理又は2種以上の処理を組み合わせた処理を行う、請求項5に記載の茶葉加工品の製造方法。
(7) 生茶葉を殺青することにより該生茶葉の酵素を失活させ(この工程を「酵素失活工程」と称する)、
得られた酵素失活茶葉を粉砕し(この工程を「粉砕工程」と称する)、
得られた粉砕酵素失活茶葉を搾汁し、液部(「茶葉エキス部」とも称する)とそれ以外の非液部(「非茶葉エキス部」とも称する)とに分離し(この工程を「分級工程」と称する)、
前記非茶葉エキス部を茶葉固形部と非茶葉固形部とに選別し(この工程を「選別工程」と称する)、
前記茶葉エキス部と茶葉固形部とを混合して茶葉加工物を得る(この工程を「混合工程」と称する)、
ことを特徴とする茶葉加工物の製造方法。
(8) (1)茶葉エキス部と(2)茶葉固形部とを含有し、(3)非茶葉固形部を含有しない、茶葉加工物。
(9) 水分含有量が1~80質量%である、請求項8に記載の茶葉加工物。
(10) 上記8又は9に記載の茶葉加工物を香味調整することにより得られる、茶葉加工品。
(11) 冷凍茶葉、粉体茶葉、容器詰飲料用原料、包装資材入り茶葉の添加物のいずれかである、茶葉加工品。
The present invention is as follows.
(1) Separate the killed green tea leaves into a tea leaf extract part and a non-tea leaf extract part, sort the obtained non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part, and separate the tea leaf extract part and the tea leaf solid part. A method for producing processed tea leaves by mixing.
(2) A method for producing processed tea leaves that does not include one or more treatments selected from the group consisting of coarse rolling, rolling, medium rolling, and fine rolling.
(3) Adjusting the amount or content ratio of one or more selected from the group consisting of fiber content, protein amount, sugar content, catechin content, theanine content, and water content in killed green tea leaves or processed products thereof; A method for producing processed tea leaves.
(4) A processed tea leaf product that adjusts the ratio of two combinations selected from the group consisting of fiber content, protein content, sugar content, catechin content, theanine content, and water content in killed green tea leaves or processed products thereof. Production method.
(5) further flavor-adjusting the processed tea leaves obtained by the method for producing processed tea leaves according to any one of 1 to 4 above to obtain processed tea leaves (referred to as the "flavor adjustment step"); A method for producing processed tea leaves.
(6) According to claim 5, in the flavor adjustment step, one type of treatment selected from the group consisting of freezing, cooling, concentration, drying, powdering, and granulation or a combination of two or more types of treatment is performed. A method for producing processed tea leaves.
(7) Deactivate the enzymes in the raw tea leaves by greening the raw tea leaves (this process is referred to as the "enzyme deactivation process"),
The obtained enzyme-inactivated tea leaves are crushed (this process is referred to as the "pulverization process"),
The obtained crushed enzyme-deactivated tea leaves are squeezed and separated into a liquid part (also called "tea leaf extract part") and a non-liquid part (also called "non-tea leaf extract part") (this process is called " (referred to as "classification process"),
Sorting the non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part (this process is referred to as a "sorting process"),
Mixing the tea leaf extract portion and the tea leaf solid portion to obtain a processed tea leaf product (this step is referred to as a “mixing step”);
A method for manufacturing a processed tea leaf product characterized by the following.
(8) A processed tea leaf product containing (1) a tea leaf extract part and (2) a tea leaf solid part, and (3) not containing a non-tea leaf solid part.
(9) The processed tea leaf product according to claim 8, having a water content of 1 to 80% by mass.
(10) A processed tea leaf product obtained by flavor-adjusting the processed tea leaf product described in 8 or 9 above.
(11) Processed tea leaves that are either frozen tea leaves, powdered tea leaves, raw materials for packaged beverages, or additives for tea leaves in packaging materials.
本発明はまた、(1)茶葉エキス部と(2)茶葉固形部とを含有し、(3)非茶葉固形部(茶殻部)を含有しない、茶葉加工物を提案すると共に、当該茶葉加工物を香味調整することにより得られる、茶葉加工品を提案する。 The present invention also proposes a processed tea leaf product that contains (1) a tea leaf extract part and (2) a tea leaf solid part, and (3) does not contain a non-tea leaf solid part (used tea leaves part), and the processed tea leaf product We propose processed tea leaf products obtained by adjusting the flavor.
本発明が提案する茶葉加工物の製造方法により、例えば(1)茶葉エキス部と(2)茶葉固形部とを含有し、(3)非茶葉固形部(茶殻部)を含有しない、茶葉加工物を得ることができ、上記課題を解決することができる。
また、本発明が提案する製造方法によって製造できる茶葉加工物は、そのまま利用することもできるし、また、加工を施した茶葉加工品として利用することもできる。例えば冷凍茶葉、粉体茶葉、容器詰飲料用原料、包装資材入り茶葉(ティーバッグ製品)の添加物などとして利用することができる。
By the method for producing a processed tea leaf product proposed by the present invention, a processed tea leaf product containing, for example, (1) a tea leaf extract part and (2) a tea leaf solid part, and (3) not containing a non-tea leaf solid part (used tea leaves) can be obtained, and the above problem can be solved.
Further, the processed tea leaves that can be produced by the production method proposed by the present invention can be used as they are, or can be used as processed processed tea leaves. For example, it can be used as an additive for frozen tea leaves, powdered tea leaves, raw materials for packaged beverages, and tea leaves in packaging materials (tea bag products).
以下、本発明の実施の形態の一例について説明する。但し、本発明の技術的範囲が、下記実施の形態の一例に制限されるものでない。 An example of an embodiment of the present invention will be described below. However, the technical scope of the present invention is not limited to one example of the embodiment below.
<茶葉加工物・茶葉加工品>
本発明における茶葉加工物は、(1)茶葉エキス部(「液部」とも称する)と(2)茶葉固形部(「固形部」とも称する)とを含有し、(3)非茶葉固形部(茶殻部)を含有しないものである。
また、本発明における茶葉加工物は、水分含有量が1~80質量%であるのが好ましく、20~80質量%であるのがより好ましく、30~80質量%であるのがより好ましい。
また、本発明における茶葉加工品は、茶葉加工物を香味調整することにより得られるものをいう。
<Tea leaf processed products/Tea leaf processed products>
The processed tea leaf product in the present invention contains (1) a tea leaf extract part (also referred to as "liquid part"), (2) a tea leaf solid part (also referred to as "solid part"), and (3) a non-tea leaf solid part ( It does not contain any used tea leaves.
Furthermore, the water content of the processed tea leaf product in the present invention is preferably 1 to 80% by mass, more preferably 20 to 80% by mass, and even more preferably 30 to 80% by mass.
Moreover, the processed tea leaf product in the present invention refers to a product obtained by flavor-adjusting a processed tea leaf product.
本発明における「茶葉加工物」は、摘採した生茶葉を人為的に加工処理したものであり、好ましくは該生茶葉由来の成分のみからなる物である。
「茶葉エキス部」とは、蒸熱処理した生茶葉を人為的に加工処理することにより得られる液部をいい、「非茶葉エキス部」とは、前記加工処理をすることにより得られる非液部をいう。かかる人為的な加工処理は、「茶葉エキス部」と「茶葉固形部」とを分離することができれば特に限定されるものではないが、例えば搾汁工程などを挙げることができる。
また、「非茶葉エキス部」を人為的に加工処理することにより「茶葉固形部」(可溶性固形部)と「非茶葉固形部」(茶殻部)に選別する。ここで、「茶葉固形部」(可溶性固形部)とは、可溶性固形分を含む飲用可能なものをいい、「非茶葉固形部」(茶殻部)とは、不溶性固形分(食物繊維)を含みそのままでは飲用に適さないものをいう。
本発明における「茶葉加工物」は、茶葉において飲用に適した部分、すなわち「茶葉エキス部」と「茶葉固形部」(可溶性固形部)とからなるものであって、そのままの飲用に適さない「非茶葉固形部」(茶殻部)を含まないものである。
The "processed tea leaves" in the present invention are those obtained by artificially processing plucked raw tea leaves, and preferably consist only of components derived from the raw tea leaves.
"Tea leaf extract part" refers to the liquid part obtained by artificially processing steam-treated raw tea leaves, and "non-tea leaf extract part" refers to the non-liquid part obtained by the above-mentioned processing. means. Such artificial processing is not particularly limited as long as the "tea leaf extract part" and the "tea leaf solid part" can be separated, and examples include a juice extraction process.
In addition, the "non-tea leaf extract part" is artificially processed to separate it into a "tea leaf solid part" (soluble solid part) and a "non-tea leaf solid part" (used tea leaves part). Here, "tea leaf solids" (soluble solids) refers to drinkable tea leaves that contain soluble solids, and "non-tea leaf solids" (used tea leaves) include insoluble solids (dietary fiber). It refers to something that is not suitable for drinking as it is.
In the present invention, the "processed tea leaf product" refers to a part of tea leaves that is suitable for drinking, that is, a "tea leaf extract part" and a "tea leaf solid part" (a soluble solid part), and is not suitable for drinking as it is. It does not contain "non-tea leaf solids" (used tea leaves).
<茶葉加工物の製法>
本発明における茶葉加工物は、殺青茶葉を茶葉エキス部と非茶葉エキス部とに分離し、得られた非茶葉エキス部を茶葉固形部と非茶葉固形部(茶殻部)とに選別し、該茶葉エキス部と該茶葉固形部とを混合することにより、得ることができる。
この際、殺青茶葉を茶葉エキス部と非茶葉エキス部とに分離する具体的方法や、得られた非茶葉エキス部を茶葉固形部と非茶葉固形部(茶殻部)とに選別する具体的方法や、該茶葉エキス部と該茶葉固形部とを混合する具体的方法は、本発明における茶葉加工物が得られる限りにおいて特に限定されるものではない。
<Production method for processed tea leaves>
The processed tea leaf product of the present invention is produced by separating the killed green tea leaves into a tea leaf extract part and a non-tea leaf extract part, and sorting the obtained non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part (tea leaf part). It can be obtained by mixing the tea leaf extract part and the tea leaf solid part.
At this time, a specific method for separating the killed green tea leaves into a tea leaf extract portion and a non-tea leaf extract portion, and a specific method for separating the obtained non-tea leaf extract portion into a tea leaf solid portion and a non-tea leaf solid portion (used tea leaves portion). Also, the specific method of mixing the tea leaf extract part and the tea leaf solid part is not particularly limited as long as the processed tea leaf product of the present invention can be obtained.
また、本発明における茶葉加工物は、加工時間の短縮、熱履歴(加工段階における累積的な熱ダメージ)軽減による品質保持の観点から、粗揉、揉捻、中揉及び精揉からなる群から選ばれる1種又は2種以上の処理を含まない製法により得ることができる。 In addition, the processed tea leaves in the present invention are selected from the group consisting of rough rolling, rolling, medium rolling, and fine rolling from the viewpoint of maintaining quality by shortening processing time and reducing heat history (cumulative heat damage during the processing stage). It can be obtained by a manufacturing method that does not include one or more types of treatments.
さらに、本発明における茶葉加工物の製造においては、殺青茶葉又はその処理物における、殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量及び水分含有量からなる群から選ばれる1又は2以上の量乃至含有割合を調整することもできる。
かかる成分調整は、本発明における茶葉加工物の製造において必須の処理を行う際に各成分を指標として調整することもできるし、必須の処理以外に付加的に調整工程を設けることもできる。中でも、加工時間の短縮、熱履歴(加工段階における累積的な熱ダメージ)軽減による品質保持の観点から、茶葉加工物の製造において必須の処理を行う際に各成分を指標として調整することが好ましい。
Furthermore, in the production of the tea leaf processed product in the present invention, the fiber content, protein amount, sugar content, catechin content, theanine content, and water content in the killed green tea leaves or the processed product thereof are determined. It is also possible to adjust the amount or content ratio of one or more selected from the group consisting of:
Such component adjustment can be carried out using each component as an indicator when performing essential treatments in the production of processed tea leaves in the present invention, or an additional adjustment step can be provided in addition to the essential treatments. Among these, from the viewpoint of maintaining quality by shortening processing time and reducing heat history (cumulative heat damage during processing steps), it is preferable to adjust each component using as an index when performing essential processing in the production of processed tea leaves. .
また、殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる2つの組み合わせの比率、すなわち、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる1つの量乃至含有割合に対する、前記とは異なる、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる1つの量乃至含有割合の比率を調整するようにしてもよい。 In addition, the ratio of two combinations selected from the group consisting of fiber content, protein content, sugar content, catechin content, theanine content, and moisture content in killed green tea leaves or processed products thereof, i.e., fiber content, protein content , fiber content, protein amount, sugar content, catechin content, theanine content, which is different from the above, with respect to one amount or content ratio selected from the group consisting of sugar content, catechin content, theanine content, water content, The amount or content ratio of one selected from the group consisting of water content may be adjusted.
上記量乃至含有割合、又は上記比率の具体例としては、本発明における茶葉加工物が、茶殻部を含有しない特徴に基づき、食物繊維の含有量や、食物繊維とタンパク質との含量比率(食物繊維/タンパク質)、食物繊維と糖類との含量比率(食物繊維/糖類)、食物繊維とカテキン類との含量比率(食物繊維/カテキン類)、食物繊維とテアニンとの含量比率(食物繊維/テアニン)、食物繊維と水分の含量比率(食物繊維/水分)などを挙げることができる。 Specific examples of the above amount, content ratio, or ratio include the content of dietary fiber, the content ratio of dietary fiber and protein (dietary fiber /protein), content ratio of dietary fiber and sugars (dietary fiber/sugars), content ratio of dietary fiber and catechins (dietary fiber/catechins), content ratio of dietary fiber and theanine (dietary fiber/theanine) , the content ratio of dietary fiber and water (dietary fiber/water), etc.
また、例えば、本発明における茶葉加工物が、熱履歴が少ない特徴に基づき、タンパク質の含有量や、食物繊維とタンパク質との含量比率(食物繊維/タンパク質)、食物繊維と糖類との含量比率(食物繊維/糖類)、食物繊維とカテキン類との含量比率(食物繊維/カテキン類)、食物繊維とテアニンとの含量比率(食物繊維/テアニン)、食物繊維と水分の含量比率(食物繊維/水分)などを挙げることができる。 For example, based on the characteristic that the processed tea leaves of the present invention has a low thermal history, the protein content, the content ratio of dietary fiber and protein (dietary fiber/protein), the content ratio of dietary fiber and saccharides ( Dietary fiber/sugars), content ratio of dietary fiber and catechins (dietary fiber/catechins), content ratio of dietary fiber and theanine (dietary fiber/theanine), content ratio of dietary fiber and water (dietary fiber/moisture) ), etc.
<製法の一態様>
本発明における茶葉加工物の製造の具体的な一態様として、例えば、生茶葉を殺青することにより該生茶葉の酵素を失活させ(この工程を「酵素失活工程」と称する)、得られた酵素失活茶葉を粉砕し(この工程を「粉砕工程」と称する)、得られた粉砕酵素失活茶葉を搾汁し、液部(「茶葉エキス部」とも称する)とそれ以外の非液部(「非茶葉エキス部」とも称する)とに分離し(この工程を「分級工程」とも称する)、前記非茶葉エキス部を茶葉固形部と非茶葉固形部(茶殻部)とに選別し(この工程を「選別工程」とも称する)、前記茶葉エキス部と茶葉固形部とを混合して茶葉加工物を得る(この工程を「混合工程」と称する)方法を挙げることができる。
<One aspect of the manufacturing method>
As a specific embodiment of the production of processed tea leaves according to the present invention, for example, the enzymes in the raw tea leaves are deactivated by blue-killing the raw tea leaves (this process is referred to as the "enzyme deactivation process"). The enzyme-deactivated tea leaves are crushed (this process is called the "grinding process"), and the resulting crushed enzyme-deactivated tea leaves are squeezed to separate the liquid part (also called the "tea leaf extract part") and the non-liquid part. (this process is also referred to as a "classification process"), and the non-tea leaf extract part is separated into a tea leaf solid part and a non-tea leaf solid part (tea leaf part). This step is also referred to as a "selection step"), and the tea leaf extract part and the tea leaf solid part are mixed to obtain a processed tea leaf product (this step is referred to as a "mixing step").
なお、本発明において「工程」とは、一連の製造ラインで行うものでなくてもよく、断続的であってもよく、その際、時間をおいたり、装置を変えたり、場所を変えたりして断続的に行うものであってもよい。 In addition, in the present invention, a "process" does not have to be carried out in a series of production lines, and may be carried out intermittently, and in that case, the process may be performed at a later time, by changing the equipment, or by changing the location. It may also be done intermittently.
(生茶葉)
上記の「生茶葉」及び「生葉」とは、酵素の失活処理(殺青)が為されていない茶葉をいう。
(Raw tea leaves)
The above-mentioned "raw tea leaves" and "fresh leaves" refer to tea leaves that have not been subjected to enzyme deactivation treatment (green killing).
摘採する茶は、その品種、栽培方法及び摘採時期を限定するものではない。例えば、収穫前に一定期間被覆栽培して摘採した覆下茶葉を使用してもよいし、被覆栽培しない茶葉を使用することもできる。また、一番茶、二番茶、三番茶、四番茶、秋冬番茶などを使用することもできる。
また、茶の品種や、茶の栽培方法や、摘採時期などが異なる二種類以上の茶葉を組み合わせて使用することも可能である。
The tea to be picked is not limited to its variety, cultivation method, or time of picking. For example, it is possible to use covered tea leaves that are harvested after being covered for a certain period of time before harvesting, or it is also possible to use tea leaves that are not covered. Moreover, first tea, second bancha, third bancha, fourth tea, fall/winter bancha, etc. can also be used.
Furthermore, it is also possible to use a combination of two or more types of tea leaves that differ in tea varieties, tea cultivation methods, and harvesting times.
摘採した茶葉は、茶葉茎部及び茶葉非茎部からなるものである。通常は、一本の茎部に2~5枚の茶葉が結合した状態である。
茶葉茎部は、茎及び葉柄であり、茶葉非茎部は、当該茶葉茎部以外の部分である。
The picked tea leaves consist of tea leaf stems and tea leaf non-stem parts. Usually, two to five tea leaves are attached to one stem.
The tea leaf stem part is a stem and a petiole, and the tea leaf non-stem part is a part other than the tea leaf stem part.
(酵素失活工程)
酵素失活工程では、生茶葉を加熱して酵素を失活させて酵素失活茶葉を得るようにすればよく、その方法は現在知られている又は今後開発される方法を採用すればよい。
例えば蒸機による蒸熱処理や炒り蒸処理のほか、蒸気が発生する熱風乾燥、釜炒りなどの直火加熱、熱風を当てる熱風殺青などの殺青方法を挙げることができる。また、これらを組み合わせて行うこともできる。例えば蒸機により蒸熱処理を行った後、熱風を当てる熱風殺青を行ってもよい。
(Enzyme deactivation process)
In the enzyme deactivation step, the raw tea leaves may be heated to deactivate the enzymes to obtain enzyme-deactivated tea leaves, and any method currently known or to be developed in the future may be employed.
For example, in addition to steaming using a steamer or roasting, there are also methods of blue killing such as hot air drying that generates steam, direct fire heating such as pot roasting, and hot air blue killing that uses hot air. Moreover, these can also be performed in combination. For example, after steaming using a steamer, hot air killing may be performed by applying hot air.
(粉砕工程)
粉砕工程では、酵素失活茶葉を粉砕して粉砕酵素失活茶葉を得るようにすればよい。
ここで、粉砕とは、茶葉をより細かな状態にすることをいい、具体的手段としては、例えば切断、裁断、圧搾などの各処理を挙げることができ、これらを単独で実施しても、これらのうちの二種以上の処理を組み合わせて実施してもよい。
粉砕の具体的方法としては、例えば、生葉カッター、フードプロセッサー、スライサー、ミンチ機、ローターバン、CTC機等による切断処理、石臼、ボールミル、ジェットミル、ピンミル、気流式粉砕機等の粉砕機を使用して既知の手法により粉砕する方法を挙げることができる。
さらに必要に応じて、高圧ホモジナイザー、遊星型ボールミル、振動ボールミル、超音波ボールミル、コロイドミルなどを用いて、微粉砕するようにしてもよい。
(Crushing process)
In the pulverization step, enzyme-inactivated tea leaves may be pulverized to obtain pulverized enzyme-inactivated tea leaves.
Here, pulverization refers to making tea leaves into a finer state, and specific means include various treatments such as cutting, shredding, and pressing, and even if these are performed alone, Two or more of these treatments may be combined.
Specific methods of crushing include, for example, cutting using a fresh leaf cutter, food processor, slicer, mincing machine, rotor van, CTC machine, etc., using a crusher such as a stone mill, ball mill, jet mill, pin mill, airflow crusher, etc. An example of this method is to crush the powder by a known method.
Further, if necessary, fine pulverization may be performed using a high-pressure homogenizer, a planetary ball mill, a vibrating ball mill, an ultrasonic ball mill, a colloid mill, or the like.
(分級処理)
分級処理工程では、粉砕酵素失活茶葉を搾汁し、液部(茶葉エキス部)とそれ以外の非液部(非茶葉エキス部)とに分離する。
この際、粉砕酵素失活茶葉を搾汁して固液分離したもののうち、液部を茶葉エキス部といい、それ以外の非液部を非茶葉エキス部若しくは茶葉繊維部という。
(Classification processing)
In the classification process, the crushed enzyme-deactivated tea leaves are squeezed and separated into a liquid part (tea leaf extract part) and a non-liquid part (non-tea leaf extract part).
At this time, the liquid part of the crushed enzyme-inactivated tea leaves is squeezed and solid-liquid separated, and the liquid part is called the tea leaf extract part, and the other non-liquid part is called the non-tea leaf extract part or the tea leaf fiber part.
ここで、固液分離とは、粉砕酵素失活茶葉を搾汁して得た結果物に対して人為的な加工処理をすることにより、液部(茶葉エキス部)とそれ以外の非液部(非茶葉エキス部)に分離することをいう(分級処理とも呼ぶ)。
また、分級処理とは、茶葉エキス部とそれ以外の非茶葉エキス部とに分離する処理を意味する。
Here, solid-liquid separation refers to artificially processing the resultant product obtained by squeezing crushed enzyme-deactivated tea leaves to separate the liquid part (tea leaf extract part) and the other non-liquid part. (also called classification process).
Moreover, the classification process means a process of separating the tea leaf extract part and the other non-tea leaf extract part.
固液分離の具体的方法は、特に限定するものではない。例えば、各種の搾汁処理や抽出処理などを挙げることができる。
具体的な分級の方法としては、例えば搾汁、圧搾、濾過、遠心分離、沈降分級、機械的分級の各処理などを挙げることができる。
これらの処理は単独で実施しても、これらのうちの二種以上の処理を組み合わせて実施してもよい。
The specific method of solid-liquid separation is not particularly limited. For example, various types of juice extraction processing and extraction processing can be mentioned.
Specific classification methods include, for example, juice extraction, compression, filtration, centrifugation, sedimentation classification, mechanical classification, and the like.
These treatments may be performed alone or in combination of two or more of these treatments.
(選別工程)
選別工程では、前記非茶葉エキス部を茶葉固形部と非茶葉固形部(茶殻部)とに選別する(「選別処理」とも称する)。
ここで、茶葉固形部とは、可溶性固形分を含む飲用可能なものをいい、非茶葉固形部(茶殻部)とは、不溶性固形分(食物繊維)を含みそのままでは飲用に適さないものをいう。
また、選別処理の具的な方法は、非茶葉エキス部を茶葉固形部と非茶葉固形部(茶殻部)とに選別できる方法であれば特に限定されないが、例えば、各種の搾汁処理や抽出処理、濾過、比重選別、機械的分級、裏ごしの各処理などを挙げることができる。
(Sorting process)
In the sorting process, the non-tea leaf extract part is sorted into a tea leaf solid part and a non-tea leaf solid part (used tea leaves) (also referred to as "sorting process").
Here, the solid part of tea leaves refers to the drinkable part that contains soluble solids, and the non-solid part of tea leaves (used tea leaves) refers to the part that contains insoluble solids (dietary fiber) and is not suitable for drinking as it is. .
Further, the specific method of the sorting process is not particularly limited as long as it is a method that can separate the non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part (used tea leaves). Examples include processing, filtration, specific gravity sorting, mechanical classification, and straining.
(混合工程)
次の混合工程では、分級工程で得られた茶葉エキス部と、選別工程で得られた茶葉固形部とを混合して茶葉加工物を得る。
なお、分級工程で得た茶葉エキス部を全部混合しても、その一部を混合するようにしてもよい。
また、選別工程で得た茶葉固形部を全部混合しても、その一部を混合するようにしてもよい。
(Mixing process)
In the next mixing step, the tea leaf extract portion obtained in the classification step and the tea leaf solid portion obtained in the sorting step are mixed to obtain a processed tea leaf product.
Incidentally, the tea leaf extract portion obtained in the classification step may be mixed in its entirety or in part.
Further, the tea leaf solids obtained in the sorting step may be mixed in whole or in part.
(他の処理工程)
本発明の茶葉加工物が得られる限りにおいて、その製法は特に限定されるものではないが、加工時間の短縮、熱履歴(加工段階における累積的な熱ダメージ)軽減による品質保持の観点から、粗揉、揉捻、中揉及び精揉からなる群から選ばれる1種又は2種以上の処理を含まないのが好ましい。
(Other processing steps)
As long as the processed tea leaves of the present invention can be obtained, the manufacturing method is not particularly limited. It is preferable not to include one or more treatments selected from the group consisting of rolling, rolling, medium rolling, and fine rolling.
(成分調整)
本発明においては、茶葉に含まれる各種成分に着目してその成分を調整する方法として解することもできる。この方法は、茶葉加工物の品質安定性の観点から好適に用いることができる。かかる成分としては、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる1又は2以上の量乃至含有割合を挙げることができる。
例えば、殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる1又は2以上を調整することにより、茶葉加工物を製造することもできるし、殺青茶葉又はその処理物における、繊維含有量、タンパク質量、糖類量、カテキン類量、テアニン量、水分含有量からなる群から選ばれる2つの組み合わせの比率を調整することもできる。
(component adjustment)
The present invention can also be interpreted as a method of adjusting various components contained in tea leaves by focusing on them. This method can be suitably used from the viewpoint of quality stability of processed tea leaves. Examples of such components include the amount or content ratio of one or more selected from the group consisting of fiber content, protein content, saccharide content, catechin content, theanine content, and water content.
For example, by adjusting one or more selected from the group consisting of fiber content, protein content, sugar content, catechin content, theanine content, and water content in killed green tea leaves or processed products thereof, processed tea leaves can be improved. Alternatively, the ratio of two combinations selected from the group consisting of fiber content, protein content, sugar content, catechin content, theanine content, and water content in killed green tea leaves or processed products thereof can be adjusted. You can also do it.
(製造物としての茶葉加工物)
上記製造方法により得られる茶葉加工物は、非茶葉固形部(茶殻部)を除去している点で、生茶葉や従来技術により得られる茶葉加工品と、その構成要素や成分において異なる。
また、該茶葉加工物の水分量の水分含有量は、1~80質量%であってよい。
(Processed tea leaves as manufactured products)
The tea leaf processed product obtained by the above production method differs from raw tea leaves or tea leaf processed products obtained by conventional techniques in its constituent elements and components in that the non-tea leaf solid part (tea leaf part) is removed.
Further, the water content of the processed tea leaf product may be 1 to 80% by mass.
<茶葉加工品>
本発明における茶葉加工物、例えば上記製造方法により得られる茶葉加工物は、そのままでも製品として提供することができるが、さらに香味を調整すること(香味調整工程)により、より最終製品に近い態様である茶葉加工品を得ることができる。
ここで、香味を調整する方法は、温度処理を加えることですなわち、凍結、冷却、濃縮、乾燥、粉末化及び顆粒化からなる群から選ばれる1種の処理又は2種以上の温度処理を組み合わせたものであってよい。
<Tea leaf processed products>
The processed tea leaf product of the present invention, for example, the processed tea leaf product obtained by the above production method, can be provided as a product as it is, but by further adjusting the flavor (flavor adjustment step), it can be provided in a form closer to the final product. You can obtain certain processed tea leaves.
Here, the method for adjusting the flavor is to add temperature treatment, that is, one type of treatment selected from the group consisting of freezing, cooling, concentration, drying, powdering, and granulation, or a combination of two or more types of temperature treatment. It may be something that
次に、上記茶葉加工品の具体的な態様を以下に例示する。但し、本発明は、以下に記載の具体的な態様に限定されるものではない。 Next, specific embodiments of the processed tea leaf product will be illustrated below. However, the present invention is not limited to the specific embodiments described below.
(冷凍茶葉)
茶葉加工品の一例として冷凍茶葉を挙げることができる。茶葉加工物を凍結することにより、茶葉加工物に含まれる水分が凍結した冷凍茶葉を得ることができる。
(frozen tea leaves)
Frozen tea leaves can be cited as an example of processed tea leaves. By freezing the processed tea leaf product, frozen tea leaves in which the water contained in the processed tea leaf product is frozen can be obtained.
昨今では、冷凍流通の技術及び市場が発達しており、様々な種類の冷凍食品が流通している。かかる冷凍による流通態様は、一定期間の保存もできる上に鮮度保持において有利であるため、野菜や果実の流通に好適である。 In recent years, the technology and market for frozen distribution have developed, and various types of frozen foods are now being distributed. Such distribution mode by freezing is suitable for distribution of vegetables and fruits because it can be preserved for a certain period of time and is advantageous in maintaining freshness.
茶についていえば、容器詰緑茶飲料を容器のまま冷凍して販売するという態様は存在していた。しかしながら、茶葉をそのまま冷凍したものはこれまでに存在していない。茶葉には茶殻に相当する、繊維質を多く含む部位が含まれるため、茶葉をそのまま冷凍しても飲用することができなかったためと考えられる。 As for tea, there was a practice of selling packaged green tea drinks frozen in their containers. However, to date, no tea leaves have been frozen as they are. This is thought to be because tea leaves contain a part that contains a lot of fiber, which corresponds to used tea leaves, so it was not possible to drink the tea leaves even if they were frozen.
冷凍茶葉は、例えば、溶媒を加えてマイボトル等に入れて自然に又は人為的に溶解すれば、高い鮮度感が保持されているものの、上述の茶殻の問題が生じない、これまでにない緑茶を楽しむことができる。 For example, if frozen tea leaves are dissolved naturally or artificially by adding a solvent and placing them in a personal bottle, etc., a high sense of freshness is maintained, but the above-mentioned problem of used tea leaves does not occur, making it an unprecedented type of green tea. can be enjoyed.
(緑茶エキス粉末)
茶葉加工品の一例として緑茶エキス粉末を挙げることができる。茶葉加工物を乾燥処理することにより、茶葉加工物に含まれる水分が蒸発して乾燥茶葉としての緑茶エキス粉末を得ることができる。
(green tea extract powder)
An example of a processed tea leaf product is green tea extract powder. By drying the processed tea leaves, water contained in the processed tea leaves evaporates, and green tea extract powder can be obtained as dried tea leaves.
昨今では、いわゆるインスタント茶といわれる緑茶粉末(パウダー茶)が、その取り扱いの簡便さから市場伸長が続いており、様々な製品が上市されている。従来、上市されている緑茶粉末は、従来技術の項目にて上述したとおり、摘採された生葉を蒸気で蒸して生葉に含まれる酸化酵素を不活性化(殺青)させた後、粗揉、揉捻、中揉及び精揉などの各工程において揉込み、さらに乾燥させるという一連の工程を経て製造した茶葉を原料として用いるのが通常である。しかしながら、その結果、茶葉の製造工程において相当程度の熱がかかるため(熱履歴が高い)、緑茶粉末の品質の向上が頭打ちになるばかりでなく、場合によっては品質を損なう恐れもある。 In recent years, the market for green tea powder (powdered tea), so-called instant tea, has continued to grow due to its ease of handling, and a variety of products have been released on the market. Conventionally, green tea powder on the market is made by steaming picked fresh leaves with steam to inactivate the oxidative enzymes contained in the fresh leaves (greening), and then coarsely rolling and rolling them. Tea leaves that are produced through a series of steps including rolling, medium rolling, and fine rolling, and further drying are usually used as raw materials. However, as a result, a considerable amount of heat is applied in the tea leaf manufacturing process (high heat history), which not only limits the improvement in the quality of green tea powder but also may impair the quality in some cases.
緑茶エキス粉末は、茶葉加工物の上記製造方法により得られた茶葉加工物を乾燥処理したものであるから、上述のとおり、製造段階における熱によるダメージが少ない(熱履歴が低い)ため、緑茶エキス粉末の品質が飛躍的に向上する。 Green tea extract powder is obtained by drying processed tea leaves obtained by the above-mentioned method for producing processed tea leaves, so as mentioned above, there is less damage caused by heat during the manufacturing stage (low heat history), so green tea extract The quality of powder improves dramatically.
さらに云えば、既存のインスタント茶を製造する場合、茶顆粒体を結合させるために結合剤(バインダー)として例えばデキストリン等を用いることも多い。これに対して、緑茶エキス粉末は、デキストリン等を添加して調製することもできるが、上述の香味調整処理において、茶葉由来の天然の結合剤(例えば、茶葉細胞由来のタンパク質等)を用いることができるため、結合剤の使用量を低減する又は全く使用しなくとも「緑茶エキス粉末」を調製することができる。 Furthermore, when producing existing instant tea, for example, dextrin is often used as a binder to bind tea granules. On the other hand, green tea extract powder can be prepared by adding dextrin, etc., but it is also possible to use natural binders derived from tea leaves (for example, proteins derived from tea leaf cells) in the flavor adjustment process described above. Therefore, "green tea extract powder" can be prepared with a reduced amount of binder used or even without the use of a binder at all.
(容器詰飲料用原料)
茶葉加工品の一例として容器詰飲料用原料を挙げることができる。上記緑茶エキス粉末は、容器詰飲料(RTD)用の原料(「容器詰飲料用原料」と称する)として用いることができる。
(Raw materials for packaged beverages)
An example of a processed tea product is a raw material for packaged beverages. The green tea extract powder can be used as a raw material for packaged beverages (RTD) (referred to as "raw material for packaged beverages").
容器詰飲料用原料は、茶葉加工物製造方法により得られた茶葉加工物を乾燥処理したものであるから、上述のとおり、製造段階における熱によるダメージが少ない(熱履歴が低い)ため、加熱処理が含まれる飲料化工程に供したとしても、工程全体としては過剰に熱履歴が高まるものにはならない。 Raw materials for packaged beverages are dried processed tea leaves obtained by the process for producing processed tea leaves, so as mentioned above, there is less damage caused by heat during the production stage (low heat history), so heat treatment is not required. Even if it is subjected to a beverage-making process that includes, the heat history does not increase excessively in the process as a whole.
容器詰飲料用原料としての緑茶エキス粉末は、液状態様よりも軽量で取り扱いやすいため、茶葉加工工場から飲料化工場への搬送に極めて好適である。日本における物流は、人手不足を背景に社会問題化しつつあるが、品質を低下させずに物流効率を向上させることは、コスト低減や環境負荷軽減の観点からも望ましい。さらには、容器詰飲料用原料は、設備的に制限がある飲料化工場においても、容器詰緑茶飲料の製造を可能にするものである。 Green tea extract powder as a raw material for packaged beverages is lighter and easier to handle than in liquid form, so it is extremely suitable for transportation from a tea leaf processing factory to a beverage factory. Logistics in Japan is becoming a social problem due to a labor shortage, but improving logistics efficiency without reducing quality is desirable from the perspective of reducing costs and reducing environmental impact. Furthermore, the raw material for packaged beverages enables the production of packaged green tea beverages even in beverage factories with limited equipment.
容器詰緑茶飲料は、ニーダーと呼ばれるいわば大型の「急須」を用いて製造されるのが一般的であるが、容器詰緑茶飲料の製造に特化したこのような装置は、あらゆる工場に設備されているわけではない。しかしながら、容器詰飲料用原料は、そのような装置がない工場であっても、基本的には粉末を溶媒に溶解するだけで容器詰飲料を製造することが可能になるため、生産効率の向上に大きく寄与するものである。 Packaged green tea beverages are generally manufactured using a large "teapot" called a kneader, but such equipment specialized for producing packaged green tea beverages is not installed in every factory. It's not that I'm doing it. However, even in factories that do not have such equipment, raw materials for packaged beverages can be manufactured by simply dissolving the powder in a solvent, improving production efficiency. This will greatly contribute to the
また、このような事情を背景に考えると、容器詰飲料用原料は、日本国以外の各国における飲料工場において容器詰緑茶飲料を製造することが可能である。海外各国における飲料工場がニーダーを設備しているということは無いため、従来の発想であれば、海外各国の工場で容器詰緑茶飲料を製造するには新たな設備をしなければならない。しかしながら、容器詰飲料用原料は、そのような設備をせずとも海外各国の工場で容器詰緑茶飲料の製造を可能にする点でも特徴的である。さらに言えば、日本で調製した緑茶原料を海外各国の工場に搬送する場合も、粉末状体であれば相当程度に容易である。なお、容器詰飲料用原料は、そのままでも容器詰飲料原料として利用してもよいし、また、飲料化する前に火入れ処理をすれば香味が付与されるためより好ましい。 Furthermore, considering these circumstances as a background, it is possible to use raw materials for packaged beverages to produce packaged green tea beverages at beverage factories in countries other than Japan. Beverage factories in overseas countries do not have kneader equipment, so if the idea was conventional, factories in overseas countries would have to install new equipment to manufacture packaged green tea drinks. However, raw materials for packaged beverages are also unique in that they enable the production of packaged green tea beverages at factories in overseas countries without the need for such equipment. Furthermore, it is fairly easy to transport green tea raw materials prepared in Japan to factories in overseas countries if they are in powder form. Note that the raw material for packaged beverages may be used as is as a raw material for packaged beverages, and it is more preferable to pasteurize it before making it into a beverage, as this imparts flavor.
(包装資材入り茶葉用添加物)
茶葉加工品の一例として包装資材入り茶葉用添加物を挙げることができる。
茶葉加工物を加熱乾燥処理したものは、包装資材入り茶葉(ティーバッグ茶)の添加物(「包装資材入り茶葉用添加物」と称する)として利用することができる。
(Additives for tea leaves containing packaging materials)
An example of a processed tea product is a tea leaf additive containing packaging material.
A processed tea leaf product subjected to heating and drying treatment can be used as an additive for tea leaves containing packaging materials (tea bag tea) (referred to as "additive for tea leaves containing packaging materials").
従来技術でも述べたとおり、包装資材入り茶葉(ティーバッグ茶)は、茶殻を処理する手間が省けることから、簡便性製品として広く普及している。しかしながら、包装資材入り茶葉は、抽出時間が極めて限られているため、味と水色の点で十分に抽出されない場合も多い。このような問題を解決するために様々な提案がされており、そのひとつとしては、包装資材の表面に孔を空けることにより茶葉の抽出性を向上させるというものがある(意匠登録第1630082号公報,意匠登録第1633057号公報)。 As described in the related art, tea leaves containing packaging materials (tea bag tea) are widely used as a convenient product because it saves the trouble of disposing of used tea leaves. However, since the extraction time for tea leaves packed in packaging materials is extremely limited, the tea leaves are often not extracted sufficiently in terms of flavor and light color. Various proposals have been made to solve these problems, one of which is to improve the extraction of tea leaves by making holes on the surface of the packaging material (Design Registration No. 1630082). , Design Registration No. 1633057).
包装資材入り茶葉用添加物は、例えば、包装資材入り茶葉の添加物として茶葉と共に包装資材に配合することができる。これにより、包装資材入り茶葉を溶媒に浸漬した際に茶葉から抽出が進むのと併せて、添加物としての本発明の茶葉加工品が別途溶出することにより、茶抽出液の味と水色が向上する。この際、包装資材に封入する茶葉や包装資材の素材や形状等は特に限定されるわけではない。 The additive for tea leaves contained in packaging materials can be blended into the packaging material together with the tea leaves, for example, as an additive for tea leaves contained in packaging materials. As a result, when the tea leaves containing packaging materials are immersed in a solvent, extraction from the tea leaves progresses, and the processed tea leaf product of the present invention as an additive is separately eluted, improving the taste and water color of the tea extract. do. At this time, the material, shape, etc. of the tea leaves to be enclosed in the packaging material and the packaging material are not particularly limited.
Claims (3)
得られた酵素失活茶葉を粉砕し(この工程を「粉砕工程」と称する)、
得られた粉砕酵素失活茶葉を搾汁し、当該搾汁により得られた液部(「茶葉エキス部」とも称する)とそれ以外の非液部(「非茶葉エキス部」とも称する)とに分離し(この工程を「分級工程」と称する)、
前記非茶葉エキス部を茶葉固形部と非茶葉固形部とに選別し(この工程を「選別工程」と称する)、
前記茶葉エキス部と前記茶葉固形部とを混合して茶葉加工物を得る(この工程を「混合工程」と称する)、ことを特徴とする茶葉加工物の製造方法(但し、生茶葉を殺青することにより該生茶葉の酵素を失活させ、得られた酵素失活茶葉を切断し、得られた茶葉切断物を含む溶液を濾過し、濾液を得ると共に、前記濾液の濾過残渣物を加圧圧搾し、圧搾抽出物を得、前記圧搾抽出物と前記濾液を混合する工程を備えた茶葉加工物の製造方法を除くと共に、生茶葉を殺青することにより該生茶葉の酵素を失活させ、得られた酵素失活茶葉と氷水を混合して叩解し、それを濾布で包んで、茶葉スラリー沈殿物と茶葉スラリーを得る工程を備えた茶葉加工物の製造方法を除く)。 Deactivate the enzymes in the raw tea leaves by green-killing the raw tea leaves (this process is referred to as the "enzyme deactivation process"),
The obtained enzyme-inactivated tea leaves are crushed (this process is referred to as the "pulverization process"),
The obtained crushed enzyme-deactivated tea leaves are squeezed, and the liquid part (also referred to as "tea leaf extract part") obtained by the juice extraction and the other non-liquid part (also referred to as "non-tea leaf extract part") are extracted. (this process is called the "classification process"),
Sorting the non-tea leaf extract part into a tea leaf solid part and a non-tea leaf solid part (this process is referred to as a "sorting process"),
A method for producing a processed tea leaf product, characterized in that the tea leaf extract part and the tea leaf solid part are mixed to obtain a processed tea leaf product (this step is referred to as a " mixing step"). By deactivating the enzyme in the fresh tea leaves, cutting the enzyme-deactivated tea leaves obtained, filtering the solution containing the obtained cut tea leaves to obtain a filtrate, and pressurizing the filtration residue of the filtrate. A method for producing a processed tea leaf product comprising a step of compressing, obtaining a compressed extract, and mixing the compressed extract and the filtrate, and deactivating enzymes in the raw tea leaves by greening the raw tea leaves, (Excluding a method for manufacturing a processed tea leaf product that includes a step of mixing the obtained enzyme-inactivated tea leaves and ice water, beating the mixture, and wrapping it with a filter cloth to obtain a tea leaf slurry precipitate and a tea leaf slurry) .
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