JPH01108939A - Preparation of tea decoted with water - Google Patents

Abstract

PURPOSE:To prepare the above tea having excellent flavor, taste and color, extractable within a relatively short time and most suitable as oolong tea, by granulating fine tea powder sieved from tea leaves and mixing the granulated tea with powder tea. CONSTITUTION:Tea leaves are sieved to separate powdery tea (preferably coarser than 60 mesh) and fine tea powder, which is further pulverized (preferably to particle size of 110 mesh), kneaded with water, granulated and dried to obtain granulated tea. The objective tea can be prepared by mixing the granulated tea with the above fine tea powder. The amount of kneading water added to the fine tea powder is about 10:4 by weight and the weight ratio of granulated tea to powdery tea is preferably about 4:6. The granulation is preferably carried out by extruding the kneaded mixture in the form of thin rod, drying its surface and cutting into granules.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing cold brew tea that can extract tea with good aroma, flavor, and color in a relatively short period of time, and particularly relates to a method for producing cold brew tea, which can extract tea with good aroma, flavor, and color in a relatively short time. This article relates to a method for producing cold brewed tea that is optimal for use as a cold brew tea.

(Conventional technology and its problems) Originally, oolong tea was brewed with hot water, but if it was brewed with water, it would take time to extract, and it is difficult to brew oolong tea, which has all the aroma, flavor, and color. could not. On the other hand, in order to brew relatively good quality oolong tea in a short period of time, a leaf sprayed with oolong tea concentrate is provided, but this leaf is expensive because the concentrate is expensive.
As a result, it became an expensive product. In addition, since the tea confectionery leaves are wetted during the manufacturing process, a drying process is always required at the end, and the aroma components disappear during this drying process.

On the other hand, among tea confections, finely powdered tea with a particle size smaller than 60 mesh has the characteristic that the extract can be easily extracted just by soaking it in a small amount of water, but if it is placed in a tea bag, the filter is likely to clog. Because it would lower the product value, it was not used as powdered tea, and was thrown away as it had no use.

Therefore, in the present invention, tea that has all the aroma, flavor, and color, especially oolong tea, can be extracted with water in a relatively short time, and the manufacturing cost is reduced by using finely powdered tea, which has conventionally been thrown away because it has no use. The purpose is to provide a method for producing cheap cold brew tea. (Means for solving the problem) In order to achieve the above object, the present invention sieves powdered tea and finely powdered tea from tea confectionery, further crushes the finely powdered tea, adds water and kneads it, and then mixes the powdered tea with water. The present invention is characterized by a production method in which granulated tea is formed by granulation and drying, and the granulated tea and the powdered tea are mixed to produce cold brew tea.

In the above, the particle size of the powdered tea is preferably coarser than 60 mesh, and the particle size of the ground fine powder tea is preferably about 110 mesh, and the amount of water added to the fine powder tea is approximately 10:4 by weight. It is preferable to
For granulation, it is convenient to extrude the kneaded tea into fine wires, dry the surface, and then cut into granules.The mixing ratio of granulated tea and powdered tea is determined by weight. The ratio is preferably about 4:6.

(Example) Next, an example of the present invention will be described using oolong tea as an example, based on drawings showing the manufacturing process.

First, the raw material oolong tea leaves are sieved into powder tea coarser than about 60 mesh and fine powder tea finer than the powder tea. Among these, the finely powdered tea is crushed to about 110 mesh using a flour mill such as a Fulpinet type crusher, and activated carbon-filtered water is added to the finely powdered tea at a weight ratio of approximately 1084, and a stirrer is added to the finely powdered tea. The kneading at this time is as follows:
It is preferable to carry out the process at 200-300 revolutions per minute for about 10 minutes.The kneaded material is placed in a wet granulator, transferred under pressure, and extruded into a thin wire shape through an extrusion port having many holes of about 1 fi. . Drop this thin wire onto a belt conveyor and move it through the shelf-type hot air dryer for about 60 minutes.
The surface is dried by passing it under an environment of about 18 minutes at ℃, and the moisture content is reduced to about 7%. When moving on to the next step, if there is a difference in the processing capacity of the preceding and following devices, you may temporarily stock it in this dry state. 0 thin wires
．． Then, using a drum dryer, heat the tea to about 90°C and dry it for about 15 minutes to reduce the moisture content to about 3% to make granulated tea. Powdered tea, which has been sieved from oolong tea leaves, is added to this granulated tea and mixed in a blender for about 45 minutes to produce cold brew tea. The weight ratio of the granulated tea to the powdered tea is preferably around 4:6, and the particle size of the powdered tea is preferably 20 grain size, which has a good aroma.

The above-mentioned cold brew tea can be used, for example, by dividing it into 12 g portions and filling them into tea bags.

In the above-mentioned cold brew tea, the finely powdered tea that forms the granulated tea part is a very fine tea confection of about 110 mesh, so the extract is in a state that is very easy to extract. There is no inferiority in flavor compared to leaf ingredients. In addition, in the granulated tea part, the finely powdered tea is added with water and stirred, so the extract is sufficiently exposed, and the granulated tea part is dried and solidified in that state, so that the surface is coated with the extract.

Through granulation, the extract leaches out just by soaking it in water, allowing you to fully enjoy the authentic flavor of oolong tea in a short period of time. In addition, since it is pressure-molded into fine wires under strong pressure during granulation, it will not collapse like conventional products even when immersed in water, and will not clog filters.

The above granulated tea part has a weaker aroma compared to the leaf because the aroma is erased during the granulation process, but the highly fragrant powdered tea (approximately 20 mesosh) compensates for this, and the visual appearance can also be improved.

Note that the present invention is not limited to oolong tea, but can also be applied to other teas such as green tea.

Next, an experimental example will be shown. Table 1 shows data on boiled tea for comparison with Examples, and Table 2 shows data on cold brewed tea including Examples.

3g of each of the following 5 types of oolong tea and 190c of boiling water each
After pouring c into the mixture and leaving it for 3 minutes, the resulting extract was filtered using a tea strainer and measured based on several contents.

The above five types of oolong tea include a commercially available regular leaf-only type, a powdered tea containing approximately 20 meshes, a powdered tea containing approximately 60 meshes, and a product produced using the process of the present invention as explained in the above example. The tea according to the present invention is made by mixing the granulated tea with about 20 mesh of powdered tea at a weight ratio of 4:6.

Leaf-only oolong tea is a sample that shows the standard value for the most suitable oolong tea.

Table 1 In the above table, the L value, a value, and b value represent the color tone,
The L value represents the brightness of a color measured with a color difference meter, and ranges from 0 to
It is expressed as a numerical value of 100, and the closer it gets to 100, the more white it becomes, and conversely, the closer it gets to 0, the more black it becomes. The a value and the b value represent the chromaticity of a color measured by a color difference meter, and are classified into +1.As a value approaches +60, red becomes stronger, and as a value approaches -60, green becomes stronger. The closer b is to +60, the more yellow it becomes, and -60
The closer you get to , the stronger the blue color becomes. Br1x represents the sugar content, and yield represents the degree of extraction of the extract.

Put 12g of each of the five types of oolong tea used in the comparison example above into a tea bag, soak one tea bag in 11 parts of water for 2 hours at room temperature, then remove the tea bag and extract. The liquid was measured.

Table 2 In Table 2 above, sensory evaluation refers to scent, flavor, and color tone tested using the human five senses, and the results are as follows.

■The aroma is of the highest quality, but the taste is bland and lacks punch.
The color is pale.

■Although the aroma is of good quality, the taste is a little bland and the unsatisfactory 0 color tone is a little pale.

■Although both the aroma and taste are bland, the six tones are close to being good, with a bitter and unbalanced taste appearing in the taste.

■There is a fishy smell peculiar to granulation (relatively due to the disappearance of the aroma), and the taste is also slightly lower. The color tone is good.

■The fragrance is of good quality, and the fishy smell peculiar to granulation has almost disappeared, giving a strong sense of aroma. The color tone is good.

In addition, the L value, a value, b value of the cold brewed tea according to the present invention
The value and the overall evaluation of Br1x were the closest to leaf-brewed tea, not only compared to other cold-brewed teas, but also compared to the other 4 type N teas brewed in hot water. .

In this way, when using the tea according to the present invention, the weak taste and color, which are the disadvantages of powdered tea, are compensated for by the strong taste and color of granulated tea, and the disadvantages of granulated tea, which is unscented, are compensated for by powdered tea. Powdered tea and granulated tea complement each other, such as by complementing each other with the favorable scent of tea, resulting in a well-balanced aroma, flavor, and color, resulting in a pleasant taste, and is almost equivalent to oolong tea made from boiled leaves. I was able to get

(Effects of the Invention) As described above, according to the present invention, it has all the desirable aroma, flavor, color tone, and taste (sensory) that is desirable by the five senses,
It is possible to easily produce cold brew tea that can be extracted with water in a relatively short time, and it is also possible to use finely powdered tea, which had no use and was thrown away, as a raw material, and to make tea. It can be manufactured at low cost.

[Brief explanation of the drawing]

The drawing is a flow chart showing the manufacturing process of cold brew tea.

Claims (6)

[Claims] (1) Sift powdered tea and finely powdered tea from the tea leaves, further crush the finely powdered tea, add water and knead it, then granulate and dry it to form granulated tea. A method for producing cold brew tea, which comprises mixing the powdered tea described above. (2) The method for producing cold brew tea according to item 1, wherein the particle size of the powdered tea is coarser than 60 mesh. (3) The method for producing cold brew tea according to item 1 or 2, wherein the particle size of the finely ground tea powder is about 110 mesh. (4) The method for producing cold brew tea according to any one of items 1 to 3, wherein the amount of water added to the fine powder tea is at a weight ratio of about 10:4. (5) Granulation is described in any one of items 1 to 4, in which the kneaded product is extruded into fine wires, the surface of which is dried, and then cut into granules. How to make cold brew tea. (6) The method for producing cold brew tea according to any one of items 1 to 5, wherein the mixing ratio of granulated tea and powdered tea is about 4:6 by weight.