JPH0453449A - Production of green tea without tea dregs - Google Patents

Abstract

PURPOSE:To obtain light green tea, convenient for portable use and simply drinkable by pouring hot water thereon without any tea dregs by extracting ingredients such as taste, aroma and green color from green tea leaves and then removing water from the extracted ingredients. CONSTITUTION:Ingredients such as taste, aroma and green color are extracted from green tea leaves and water is then removed from the extracted ingredients to afford the objective green tea leaves without any tea dregs.

Description

[Detailed Description of the Invention] This invention was devised to produce green tea that does not leave any tea leaves so that it can be easily drunk in various places and cases.

Until now, the ingredients (taste, aroma, green color, etc.) of tea leaves were dissolved in hot water and strained with a tea strainer.
green etc.).

The leaves and stems will then remain in the teacup or tea strainer. These tea leaves were also very troublesome as raw garbage; as they were raw garbage, they could not be burned, and if left unattended, they would rot and emit a foul odor, which was very bad for health and hygiene.

Also, with the traditional method of making tea, you had to pour hot water and wait 1 to 2 minutes for the ingredients (flavor, aroma, green color, etc.) to dissolve.

In addition, these tea leaves can become very troublesome for people who are working alone or who live alone due to poor physical condition, who want to drink just one cup of tea, or when they want to drink it while traveling, hiking, etc. Masu. However, even if you put tea in a pot before departure, the taste, aroma, and green color will change after a while, making it far from freshly brewed tea. In addition, in places where a large amount of tea leaves are used, such as hotels and inns, the amount of tea leaves becomes enormous, which is very troublesome and tends to be unsanitary. It would be great if guests would properly clean up the green tea packs placed in each room of a hotel or inn, but if they don't, the room ends up getting dirty.

Therefore, this tea leaves were devised (not left behind).
A method of producing green tea.

To explain the manufacturing method using a sequential diagram, Figure 2 shows the conventional tea manufacturing method in which leaves are picked ([A] in Figure 2) and steamed ((B) in Figure 2).
) Rough rolling while applying heat ([Q] in Figure 2) Medium rolling ([KE] in Figure 2) Fine rolling ([KO] in Figure 2) and drying ([SA] in Figure 2) Pasteurization as shown in Figure 2 After going through the process [S]), it became a product ([S] in Figure 2).

In this process, the steamed leaves were heated and rubbed to remove the water content and made into a product.

Until now, we have focused on steamed tea leaves and have worked hard to turn them into products that taste good, have a good aroma, have a good color, and have a good shape. However, this leaves tea leaves behind.

However, this new manufacturing method does not focus on the steamed leaves themselves.
This is an unprecedented manufacturing method that extracts the components (taste, aroma, green color, etc.) contained in these steamed leaves, focuses on these extracted substances, and processes them. Now, to explain the manufacturing method in detail ([A] in Figure 1)
First, we pick fresh leaves from the field. ([A] in Figure 1) Then, in order to stop the action of oxidizing enzymes as quickly as possible, the picked fresh leaves are steamed or heated in some other way to a temperature of 80°C to 100°C for 30 to 60 seconds. If you don't do this, oxidative enzymes will work and the tea will become similar to oolong tea and not green tea. The purpose of steaming fresh leaves as soon as possible after picking is to minimize deterioration of the components of the fresh leaves (taste, aroma, green color, etc.). This is [A] in Figures 1 and 2.
In the process [a], up to this point, the idea and method are the same as the conventional green tea manufacturing method. Now, a new manufacturing method will be introduced ([C] in Figure 1). In order to extract the ingredients (taste, aroma, green color, etc.) from the steamed tea leaves, the leaves and stems will be crushed in some way. Makes it easier to remove. Here, we added water and crushed it using a high-speed cutter to make a thick soup. This makes it easier to extract the ingredients. (In Figure 1 [
d]) Then, the components of the tea (taste, aroma, green color, etc.) are extracted together with the water using some method such as rotary dehydration or pressure pressing. Here, the mushy soup was placed in a cloth bag and dehydrated in a rotating dehydrator.

Through this process, the tea leaves and stems that have remained as tea leaves are removed. ([O] in Figure 1) Freeze this extracted juice to make it ice. This is because once iced, most of the ingredients (taste, aroma, green color, etc.) do not change. ([F] in Figure 1) This iced material is put through a freeze-drying machine, and the water is removed while heating it in a vacuum tank to make the product. You can use any machine or method to heat the leaves to 80°C to 100°C or crush them into a sticky juice, but the purpose is to extract the components of the leaves (taste, aroma, green color, etc.). That's it.

The extracted items are then processed and made into products.

Therefore, you can make easy and convenient green tea with no tea leaves or residue. The components of tea (flavor, aroma, green color, etc.) are really delicate and change easily, so if you process it quickly after picking and at a low temperature, the components of tea will hardly change, and it will become a natural tea. Enjoy the flavor of green tea Compared to conventional tea, the taste, aroma, and green color do not change or escape, and the flavor becomes richer and you can now drink more delicious green tea. Moreover, it contains a large amount of plant fibers, so it is a good tea for your health.

Since it does not contain tea leaves, it is easy to use and convenient for people with disabilities, so you can drink it right away by just pouring hot water while traveling, fishing, or hiking. The traditional method is to pour hot water and wait for 1 minute.
If I didn't wait 2 minutes, the taste wouldn't come out. You can easily adjust the strength of the tea to your liking by adjusting the amount of powder you add. You can also easily drink it at hotels and inns, freeing yourself from the hassle of tea leaves and leaving each room dirty. What's more, 0.3 to 0.5g is enough for one person (3g is required for conventional tea), so you can enjoy it with just a small amount, and the production cost is low, so it's economical as well. Now it's easy. Today's society has become such a place that there is so much trash that it is called the Garbage War.

This invention, which does not produce tea leaves, is also a very useful invention in terms of reducing waste.

Furthermore, in terms of capital investment, there are fewer types of machines and no large space is required, making it easier for even Sumidare to commercialize products with less capital investment.

In terms of noise pollution, the noise generated due to the performance and nature of the machine is much lower than conventional products, so it does not disturb the neighbors. In terms of workability, there are fewer steps, so the workability is good and the product can be completed in a short time. With the traditional method, the leaves are still alive and must be made into a product within the same day, even if it takes overnight, which is very difficult in many ways, but with this new manufacturing method. If you steam it, crush it, squeeze it, and freeze it, you can store it without changing for six months or even a year, and when you need it, you can take it out of the freezer and use a freeze-drying machine to make it into a product, which saves labor. Power can be distributed and products can be manufactured easily by a small number of people.

Also, the residue left over from the tea plants in the field as squeezed residue in step [d] in Figure 1 is returned to the field, so it can be used as fertilizer and agriculture can be carried out in accordance with nature's principles. In this way, instead of processing the leaves, we processed the extracted ingredients (taste, aroma, green color, etc.), which resulted in so many good things.

The difference between tea and other drinks is that because tea is a living material, it changes easily and is not stable.Therefore, even after suddenly exposing the material to high temperatures, we must always be careful about this instability. is needed. Also, 80% of tea leaves are water, but the water content of the finished product is 0.03%.
However, once the ingredients have been squeezed out, it cannot be consumed as is and has no commercial value; it has to be processed to become a product. In this way, the ingredients used in making drinks have special properties, and in order to make a good product, it is natural that the manufacturing method is different from that of other drinks.

Until now, many attempts have been made to create instant green tea that does not produce tea leaves, but all of them have involved processing conventional tea products by adding hot water to dissolve them, or turning tea products into fine powder and drinking them. However, as I have said many times before, this new method has a different way of thinking and method than the previous ones. It extracts the ingredients (taste, aroma, green color, etc.) from the steamed leaves and processes the extracted ingredients. Then, it turned out to be a completely new invention that I had never thought of before.

4. Simple explanation of the manufacturing method sequence Figure 1 is the newly devised manufacturing method sequence Figure 2 is the conventional manufacturing method sequence [A] Tea picking [B] Steaming fresh leaves [C] Using a high-speed cutter while adding water Grinding [D] Extracting the ingredients [E] Freezing the extracted product [F] Freeze-drying the frozen product to remove water [G] Powdered green tea products [H] Roughly rolling while applying heat [K] Heat Medium rolling [ko] while adding heat [sa] drying [shi] while adding heat

Claims (1)

[Claims] The ingredients (taste, aroma, green color, etc.) are extracted from the tea leaves, and the water is removed from the extracted material to produce green tea.