JPH05236876A - Production of concentrated oolong tea - Google Patents

Abstract

PURPOSE:To obtain concentrated oolong tea suitable for relish of taste, fra grance and flavor of oolong tea only by diluting the oolong tea with a proper amount of water or warm water. CONSTITUTION:Oolong tea is put in hot water containing one or more of ascorbic acid, cyclodextrin and starch and boiled to extract components of oolong tea. The extracted solution is filtered by a filter such as filter cloth, filter paper or cartridge to remove lees. The concentrated solution is separated and recovered from the filtered extracted solution to produce concentrated oolong tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a concentrated oolong tea by extracting oolong tea components from oolong tea leaves and concentrating them.

[0002]

2. Description of the Related Art Recently, canned oolong tea is commercially available in the same manner as canned coffee and black tea, but concentrated oolong tea has not yet been marketed.

The reason for this is that it was difficult to maintain the taste, aroma, flavor, etc. of oolong tea in the process of concentrating.

[0004]

DISCLOSURE OF THE INVENTION The present invention is intended to provide concentrated oolong tea by making it possible to retain the taste, aroma, flavor, etc. of oolong tea during extraction of the oolong tea component and concentration of the extract without impairing it. It is what

[0005]

[Means for Solving the Problems] Oolong tea leaves are placed in boiling water containing at least one of ascorbic acid, cyclodextrin and starch to boil to extract oolong tea components, and the extract is filtered cloth, filter paper or cartridge. The concentrated liquid is separated and collected from the filtered extract by reverse osmosis to produce concentrated oolong tea.

According to the present invention, it is preferable to add and mix at least one of dextrin and lactose to the concentrate and freeze-dry.

According to the present invention, when extracting the oolong tea component, extraction is performed while maintaining taste, aroma, flavor and the like by adding at least one food additive such as ascorbic acid, cyclodextrin and starch to hot water. can do.

By concentrating the extract by reverse osmosis, it is possible to obtain a concentrate retaining the taste, aroma and flavor of oolong tea.

Further, at the time of freeze-drying, by adding one or more kinds of food additives such as dextrin and lactose, it is possible to dry while maintaining the taste, aroma and flavor.

The extract can be filtered in 1 to 3 stages by using a filter such as a filter cloth, a filter paper and a cartridge having a mesh size of 50 μm to 0.2 μm in combination.

[0011]

FIG. 1 is a flow chart showing an embodiment of the present invention, in which 11 l of hot water whose water quality is adjusted by a water softener, activated carbon or the like as needed, and 5.5 g of ascorbic acid for preventing oxidation are used. Cyclodextrin for scent retention
30 g was added. 600 g of oolong tea leaves were placed in a basket and soaked in this boiling water, and the tea component was extracted in 3 to 10 minutes, preferably 5 minutes.

Open the extracted oolong tea extract to 1 μm
The coarse tea pieces and other sediments were removed by passing through a m 2 filter cloth.
Filtration through this filter cloth recovered 10 l of the extract.
Its sugar content (Brixe) was 1.5.

Next, this extract was passed through a reverse osmosis membrane to give a solution of 0.
5 liters of concentrate was collected. This concentrated solution was filled in a container and packaged. About 1 cc of this concentrated solution was diluted with 120 to 150 cc of hot water to give oolong tea with a good flavor.

Further, the concentrated solution was dried by a method such as freeze-drying to obtain dried concentrated oolong tea. At the time of this freeze-drying, it is preferable to add at least one kind of dextrin, lactose and the like in order to improve the drying efficiency, if necessary, and in this example, 25 g of dextri and 25 g of lactose were added. Thus, 0.8 g of the concentrated oolong tea dried was dissolved in 120 to 150 cc of hot water to obtain oolong tea with a good taste.

[0015]

INDUSTRIAL APPLICABILITY According to the present invention, an appropriate amount of concentrated oolong tea is taken out from a container into a tea cup such as a teacup and simply poured with cold water or hot water. Since the concentrated oolong tea that can be obtained can be obtained, it is possible to save the labor required to taste the oolong tea.

[Brief description of drawings]

FIG. 1 is a flowchart showing an embodiment of the present invention.

Claims (2)

[Claims] 1. An oolong tea leaf is boiled by boiling oolong tea leaves in hot water containing at least one of ascorbic acid, cyclodextrin and starch, and the oolong tea component is extracted with a filter such as a filter cloth, filter paper or cartridge. A method for producing concentrated oolong tea, which comprises removing concentrated sediment by filtration and separating and collecting the concentrated solution from the filtered extract by reverse osmosis to produce concentrated oolong tea. 2. The method for producing concentrated green tea according to claim 1, wherein at least one kind of dextrin and lactose is added to and mixed with the concentrated solution and freeze-dried.