JPH05304890A - Production of powdery instant green tea - Google Patents

Abstract

PURPOSE:To obtain instant powdery green tea, capable of retaining a taste and aroma essential to the green tea and excellent in quality. CONSTITUTION:An aqueous solution composed of an extract of green teas and a branched dextrin having <=10 dextrose equivalent (DE) is prepared so as to provide 5-50wt./wt.% solid concentration thereof and the branched dextrin accounting for 30-70wt./wt.% of the solid content. The resultant prepared solution is then spray-dried to afford the instant powdery green 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 powdered instant tea having the original flavor of tea.

[0002]

2. Description of the Related Art A method for producing granular dry powder instant tea by dissolving carbon dioxide in an aqueous solution of a tea extract in which starch hydrolyzate is present and spraying the carbon dioxide under pressure in a dry atmosphere. Is known from JP-B-3-35898.

The above conventional method for producing instant teas is as follows:
Tea in which an appropriate amount of starch hydrolyzate having an average degree of polymerization of about 4 to 10 is present by adding an appropriate amount of dextrin having a DE value of 10 to 25, or a cyclic dextrin having a degree of polymerization of 6, 7, 8 or the like. A concentrated aqueous solution of a kind of extract was prepared.

[0004]

Dextrin, which has been often used as an excipient for powdered tea, generally has a weaker sweetness as the DE value becomes lower. Therefore, in most cases, a starch hydrolyzate having a DE of 30 or less is conventionally used so that the original taste of tea can be used without sweetness. However, when it becomes less than DE9, it loses almost no sweetness, but the starch hydrolyzate becomes more viscous and has a so-called starch odor, which is not suitable for handling or product quality. Will be things.

[0005]

The method for producing powdered instant tea of the present invention is intended to solve the above-mentioned problems. An aqueous solution containing a tea extract and a branched dextrin having a DE of 10 or less has a solid content of 5%. ˜50 w / w% and the proportion of branched dextrin in the solid content is 30 to 70 w
It is prepared by spray-drying this preparation liquid.

Further, in the present invention, in the method for producing powdered instant tea described above, carbon dioxide gas is dissolved in a preparation liquid of tea extract and branched dextrin at a pressure of 1 to 15 kg / cm ² , and then the pressure nozzle is used. It is characterized by being spray-dried with a mold sprayer.

[0007]

[Function] When starch is hydrolyzed with an enzyme, it is decomposed into a branched dextrin containing a branched portion in addition to butto sugar and low molecular weight oligosaccharide. A branched dextrin is obtained by purifying this. This branched dextrin has features such as little sweetness, no aging, little hygroscopicity, and good solubility. Even if a starch hydrolyzate with a DE of 10 or less is branched dextrin, the sweetness of the dextrin itself is almost zero, and there is no off-taste or off-flavor derived from starch. Can produce tea. Further, even starch hydrolyzate having a DE of 9 or less has a low viscosity if it is a branched dextrin, and therefore the control during spray drying is easy. By using the branched dextrin, the solubility is no problem at all as compared with the conventional dextrin, and the hygroscopicity is less, so that it becomes a very excellent powder instant tea.

[0008]

EXAMPLES Next, examples of the present invention will be described. 80 kg of high-grade green tea was added to 600 liters of warm water at 60 ° C., and the mixture was extracted with stirring under the conditions of 60 ° C. for 5 minutes.
I got kg.

Using this extract, the following seven types of starch hydrolysates were separately added and dissolved, and 50% starch hydrolysates were added to the solids at a solid concentration of about 10 w / w%.
A tea extract containing w / w% was prepared. DE5 branched dextrin (eg; brand name manufactured by Sanmatsu Kogyo Co., Ltd. BLD) DE8 branched dextrin DE12 branched dextrin DE16 branched dextrin DE16 linear dextrin DE16 cyclic dextrin DE5 linear dextrin

Carbon dioxide gas was dissolved in each of the prepared extracts containing the above dextrin at a pressure of 1 to 15 kg / cm ² , and this was sent to a pressure nozzle type sprayer by a high pressure pump, and a dryer at a chamber temperature of 130 ° C. Powdered instant tea was obtained by spraying in an atmosphere.

Next, in order to compare the quality of the seven kinds of instant tea produced as described above, the seven kinds of instant tea were dissolved in hot water so that the tea extract had the same concentration, while the above dextrin was added. The tea extract without addition was prepared to have the same concentration as the above-mentioned 7 products and the solid content of the tea extract. Based on this, the 7 products with dextrin were subjected to a quality comparison test such as flavor and flavor. Table 1 shows the results of the five-level panelists a to e who evaluated the astringency on a 5-grade scale. In this table, "5" is equivalent to the dextrin-free product and is judged to be the best, "1" is the worst, "3" is normal,
"4" and "2" are in between.

[Table 1] In addition, the powdered tea using ~ was evaluated to have a weaker astringency and a blurred aftertaste compared to the powdered tea using and.

Next, Table 2 below shows the 5-grade evaluation of the scent obtained from the same 5 panelists.

[Table 2] In addition, there was an opinion that the powdery odor derived from starch was particularly noticeable for the powdered tea using. Thus, powdered tea using and was highly evaluated in taste and aroma.

[0013]

As described above, in the method for producing powdered instant tea according to the present invention, by using the branched dextrin having the DE of 10 or less, the original taste and aroma of the tea is maintained, and the branched dextrin is dissolved. Good, and less hygroscopic, thus providing a very good quality powdered tea. Further, the branched dextrin has various merits such that the viscosity is low even at DE 9 or less, and therefore the control during spray drying in the manufacturing process is easy.

Claims (2)

[Claims] 1. An aqueous solution comprising a tea extract and a branched dextrin having a DE of 10 or less and having a solid concentration of 5 to 50 w.
/ W% and the proportion of the branched dextrin in the solid content is 30 to 70 w / w%, and the preparation liquid is spray-dried to prepare a powdered instant tea. 2. A method for preparing a solution of tea extract and branched dextrin, wherein carbon dioxide gas is dissolved at a pressure of 1 to 15 kg / cm ² and then spray-dried by a pressure nozzle sprayer. Item 2. A method for producing powdered instant tea according to Item 1.