JPH0342066B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an excellent method for producing instant green tea in the form of dry powder or granules, which provides a tea tea whose flavor is almost the same as that made by conventional methods. More specifically, the soluble flavor components of tea present in the tea leaf tissue are stably and effectively extracted, and if necessary, amylopectin low decomposition product by enzymes (special dextrin) is added as a carrier, and further, If necessary, add a small amount of thaumatin and dry to obtain a dry product without loosing or deteriorating the flavor. Separately, tea aroma extract is used as a carrier with the above special dextrin and made into a water-dispersed type. After emulsification, freeze drying or vacuum drying is performed to obtain an aroma powder, and the dried product and the aroma powder are mixed, and if necessary, granulated. . There are various types of green tea, including matcha, gyokuro, sencha, and bancha, depending on the raw materials and manufacturing methods.
It is usually drunk as a decoction (chayu) made by steeping the tea leaves in hot water. The active ingredients extracted into the decoction include amino acids, carbohydrates, thein, saponin, caffeine, and aromatic ingredients. Depending on the type of tea, 30 to 100 times the volume of hot or boiling water at 60°C or higher is poured over the tea leaves, steeped for 30 seconds to 5 minutes, and the resulting juice is drunk. Even if the same tea leaves are used, the extracted component composition and aroma will vary depending on conditions such as the temperature of the hot water, the time of infusion, and the amount of hot water. Furthermore, if the infused juice is left to stand, it is a delicate beverage whose flavor and color change constantly. Furthermore, after obtaining such a decoction, the tea leaves must be thrown away, which is troublesome. BACKGROUND ART In the past, powdered solid instant green tea produced by various methods has been proposed in order to easily obtain such tea tea. However, conventional methods for producing instant green tea have not always produced a product that is satisfactory in terms of problems such as deterioration of tea color and flavor, dissipation of aroma, product storage stability, and product yield. These various problems are shown in more detail as follows. (1) Dissipation or deterioration of aroma and flavor components during manufacturing on an industrial scale. (2) Yellowing phenomenon during the manufacturing stage. (3) Deterioration of aroma and flavor or caking due to moisture absorption during storage of dry powder or granular products. (4) Difficult to weigh tea to make one cup of tea for drinking. The inventors appropriately solved the above four problems,
We succeeded in producing high-quality instant green tea. The instant green tea product of the present invention is manufactured as follows. (b) Grind the green tea as necessary, infuse it with hot water of 60℃ or higher or hot water of 100 times its weight or more by column extraction, etc., and add tea solids to this extract as necessary. 0.1 to 100 per 100g
Add mg of thaumatin and/or 0 to 99 times special dextrin to dissolve completely, and if necessary, concentrate using an APV concentrator or the like, and then dry to obtain dry tea powder. (b) On the other hand, another tea leaf, preferably a high-grade green tea leaf, is subjected to low-temperature extraction with an organic solvent such as ethyl alcohol, methyl alcohol, acetone, or other suitable organic compound or a mixture of these and water to mainly produce aroma and flavor. An extract consisting of pigment components is obtained. After concentrating the obtained extract to remove the organic solvent, special dextrin and warm water are added to obtain a mixture having a solid content concentration of about 3 to 80%, preferably about 40%. This liquid is emulsified by, for example, a high-pressure emulsification method, and then spray-dried or freeze-dried to obtain a powder containing green tea aroma components and pigments as main components. (c) Mix the powder obtained in (b) above with the dry tea powder produced in (a) above at a ratio of 0.5 to 20% based on the powder in (a), and granulate as necessary. Obtain the desired instant green tea product. The special dextrin used in step (b) of the present invention is a low-decomposition substance of amylopectin. That is, starch mainly containing amylopectin, such as starch containing 95% or more of amylopectin, such as waxy rice, waxy barley, waxy corn, etc., is hydrolyzed to a DE of 2 to 5, and then until it is sufficiently converted into alpha. It can be produced by steaming and then drying. By adding this low decomposition product of amylopectin to the extract obtained by low-temperature extraction with an organic solvent, the aroma components and pigments of the extracted tea are protected with a protective coating, preventing the deterioration of the aroma components during the subsequent drying process and storage management. No dissipation occurs. At the same time, the light green pigment unique to green tea can be maintained stably. Furthermore, it has been found that the flavor of the main solid content of green tea is enhanced by adding thaumatin to the tea leaf infusion in step (a). The aroma, pigment and flavor components of tea are dissipated by the low-temperature organic solvent extraction of the aroma and pigment components in step (b), the use of a coating agent such as special dextrin, and the addition of thaumatin in step (a). , deterioration can be prevented and problems 1, 2 and 3 mentioned above have been solved. The aroma and pigment components are extracted with a low-temperature organic solvent and then coated with the above-mentioned coating agent, so that they do not escape or deteriorate during the subsequent drying process and during product storage. Furthermore, the flavor of the main solid content of tea (produced in step (a)) is improved by the use of thaumatin. Additionally, the use of the coating agent increases the bulk of the final product, making it easier and more accurate to weigh out the amount of product with a spoon to make one cup of tea tea. Therefore, the aforementioned problem 4 has also been solved. Prevention of caking during storage of the product (Problem 3) is achieved by using special dextrins to coat the flavor and color components.
In particular, when amylopectin is used as a low-decomposition substance, it exhibits characteristics of stably retaining aroma and pigment components and low humidity that cannot be obtained with ordinary dextrin. On the other hand, when amylopectin itself is added instead of a low-degradable amylopectin substance, amylopectin has a 10% (w/w) aqueous solution of 24,000 cps at 30°C.
It has a high viscosity (the low amylopectin decomposition material of the present invention is 6.5 cps under the same conditions), which causes problems in operation during the manufacturing process, and has the disadvantage that it adds viscosity to the tea ceremony when drinking, giving it an unpleasant taste. . The present invention will be explained in further detail by the following examples. Example 1 (1) Regular sencha was ground into 10 to 20 mesh pieces using a grinder. 45kg of ground green tea was packed into 5 pressure-resistant columns and subjected to continuous countercurrent column extraction (liquid temperature 70℃) to produce 50kg of extract with a tea solid content concentration of 10% (w/w).
I got it. (Tea solid content: 5 kg) (2) 5 kg of amylopectin low decomposition product degraded by enzymes was added to the tea extract obtained in (1) above and dissolved. (3) Separately, add 0.5% of high quality green tea (100g) to 80%
A green aroma essence was obtained by leaching and extraction with (w/w) ethanol at a temperature of 40°C. This ethanol extract was concentrated by fractional distillation and evaporation at low temperature until almost all ethanol was removed. water to this concentrate
200 ml and 50 g of low-degraded amylopectin that had been previously decomposed with enzymes were added, and the mixture was thoroughly stirred to achieve homogeneous emulsification. This homogenized liquid was freeze-dried and lightly ground to obtain 10 to 20 meshes of flavor component powder. (4) 50 mg of thaumatin was added to the solution obtained in (2) above and dissolved. This solution was spray dried to obtain a dry powder product. (5) 5 g of the flavor ingredient powder obtained in (3) above was added to 10 kg of the dry powder product obtained in (4) above, and mixed thoroughly.
The resulting mixture was granulated using a fluidized bed granulator, and 12
The instant green tea product of the present invention was obtained by sizing to ~20 mesh. Example 2 (1) Regular green tea was coarsely ground into approximately 20 mesh pieces using a grinder. 25kg of ground green tea was packed into a pressure column and subjected to continuous countercurrent column extraction (liquid temperature 60-65℃) to produce 40kg of extract with a tea solid content concentration of 8% (w/w).
I got it. (Tea solid content: 3.2Kg) (2) Separately, high quality green tea (500g) was leached with acetone in step 2 at a temperature of 35-40°C and passed through to obtain the aromatic essence of green tea. This acetone extract was fractionally distilled and evaporated at low temperature to remove acetone. To this residue were added 500 ml of warm water and 50 g of amylopectin low decomposition product that had been previously decomposed with an enzyme, and the mixture was completely dissolved. This solution was thoroughly stirred to achieve homogeneous emulsification. This homogeneous emulsion was freeze-dried and lightly pulverized to obtain 10 to 20 meshes of flavor component powder. (3) 35 mg of thaumatin was added to the solution obtained in (1) above and dissolved. The solution was concentrated to 35% (w/w) solids using an APV apparatus. This liquid was freeze-dried to obtain a dry powder with a water content of 2.8%. (4) To 3.2 kg of the dry powder obtained in (3) above, 9 g of the flavor ingredient powder obtained in (2) above was added and mixed thoroughly.
The resulting mixture was granulated using a Bluenox granulator, and then sized to 20 to 32 meshes to obtain an instant green tea product of the present invention. Example 3 (1) 10 kg of commercially available powdered tea was packed into five pressure-resistant columns,
Perform continuous countercurrent column extraction (liquid temperature 65-70℃),
Extract 20 with a tea solid content concentration of 10% (w/w) was obtained. (Tea solid content: 2 kg) (2) 2 kg of amylopectin low decomposition product degraded by enzymes was added to the tea extract obtained in (1) above and dissolved. (3) Separately, add high quality green tea (1Kg) to 95% (w/
w) Leaching and extraction with acetone at a temperature of 45°C was carried out to obtain a green aromatic essence. This acetone extract was subjected to fractional distillation and evaporation at low temperature to remove acetone and concentrate. 100 ml of water was added to this residue to dissolve it well, and 50 g of low-degraded amylopectin, which had been previously decomposed with enzymes, was added and stirred well to homogeneously emulsify. This homogeneous emulsion was vacuum dried and lightly pulverized to obtain about 20 meshes of flavor component powder. (4) The solution obtained in (2) above was concentrated using an APV device to obtain a concentrated liquid with a solid content of 30% (w/w). This concentrate was freeze-dried and ground into 12 to 20 meshes to obtain a dry powder (water content 2.4%). (5) 1.5 g of the flavor component powder obtained in (3) above was added to 2 kg of the dry powder obtained in (4) above, and mixed thoroughly.
The resulting mixture was granulated using a fluidized bed granulator, and 12
The instant green tea product of the present invention was obtained by sizing to ~20 mesh. Example 4 (1) 50 kg of commercially available bancha was packed into 10 pressure-resistant columns,
Continuous countercurrent column extraction (liquid temperature 70°C) was performed to obtain an extract 100 having a tea solid content concentration of 11% (w/w).
(Tea solid content: 11Kg) (2) Separately, high-quality green tea (1Kg) was extracted by leaching with 10% ethanol (99% (w/w) at a temperature of 40℃, and then passed through to obtain a green aromatic essence. This ethanol extract was concentrated by fractional distillation and evaporation at low temperature until almost all ethanol was removed.This residue was well dissolved in 100 ml of water, and 50 g of amylopectin, which had been previously degraded with enzymes, was added and dissolved. Homogeneous emulsification was achieved by stirring.
This homogeneous emulsion was freeze-dried, lightly crushed, and
The particles were sized to ~20 mesh pieces to obtain 60 g of flavor ingredient powder. (3) 38% of the extract obtained in (1) above using an APV device
Concentrate to (w/w) solids concentration. This concentrate was spray-dried into a dry powder (moisture 2.5% (w/
w)) was obtained. (4) To 1 kg of the dried tea powder obtained in (3) above, 20 g of the flavor component powder obtained in (2) above was added and mixed thoroughly.
The resulting mixture was granulated using a fluidized bed granulator, and 12
The instant green tea product of the present invention was obtained by sizing to ~20 mesh. Control example (1) Regular green tea is coarsely ground into approximately 20 meshes using a grinder, 25 kg of this is packed into a pressure column, and continuous countercurrent column extraction (liquid temperature 60-65°C) is performed to obtain a tea solids concentration of 8% (w). 40 kg of extract of /w) was obtained.
(Tea solid content: 3.2 Kg) (2) The extract obtained in (1) above was concentrated to a solid content concentration of 35% (w/w) using an APV device. (3) The concentrate obtained in (2) above was freeze-dried under the same conditions as in Example 2 to obtain an instant green tea dry powder product with a water content of 2.8%. Below, various properties of the products of Examples 1 to 4, which are products of the present invention, and the products produced by the control example are compared and summarized in the following table. It will be appreciated that the products of the present invention are superior in terms of flavor, color, stability, and weighability. 【table】

Claims (1)

[Claims] 1 (a) Extract green tea leaves, add a low decomposition product of amylopectin (special dextrin), thaumatin, or both of these components, and dry the mixture to obtain dry tea powder, (b) Separately, green tea leaves are extracted at low temperature with an organic solvent,
After removing the solvent, warm water and a low decomposition product of amylopectin (special dextrin) are added, mixed and emulsified, and dried to obtain an aroma component powder, (c) mainly containing the powder of (a) above, and this a small amount (b)
A method for producing instant green tea with good aroma and good shelf life, which comprises mixing powders of and granulating if necessary. 2 (a) Extract green tea leaves and dry this extract to obtain a dry extract powder; (b) Separately, extract green tea leaves at a low temperature with an organic solvent;
After removing the solvent, warm water and a low decomposition product of amylopectin (special dextrin) are added, mixed and emulsified, and dried to obtain an aroma component powder, (c) mainly consisting of the powder of (a) above, A method for producing instant green tea with a good aroma and good shelf life, which comprises mixing a small amount of the powder of (B) with the powder and granulating it as necessary.