JPH07111A - Tea-containing food and its production - Google Patents

Abstract

PURPOSE:To obtain a tea-containing food capable of efficiently taking in active ingredients of tea, feeling hardly any astringency and bitterness due to tannin and readily edible by mixing tea small pieces obtained by grinding and drying tea leaves with laver small pieces obtained by drying and grinding alga-shaped laver. CONSTITUTION:Tea leaves are subjected to steaming, rough rolling, finish rolling and drying to afford green tea of middle grade and the green tea is powdered to give tea small pieces and are put in a drier of 250-300 deg.C temperature to dry the tea small pieces. On the other hand, algal raw laver is directly baked and dried and then powered to afford laver small pieces. Then, the tea small pieces are mixed with the laver small pieces in a weight ratio of (1.5:1) to (2.5:1). Thereby, sweetness due to glutamic acid as ingredient of laver softens astringency and bitterness of tea to provide the objective tea-containing food, readily edible and capable of efficiently taking in active ingredients of tea.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible food containing tea and a method for producing the same.

[0002]

2. Description of the Related Art Green tea contains active ingredients such as various vitamins and minerals, and it is known that these active ingredients are useful for anti-aging and anti-cancer action.

[0003]

However, when tea is placed in hot water and drunk, the amount of the active ingredient leaching into the hot water is so small that the active ingredient cannot be ingested efficiently and the active ingredient is not consumed. The tea leaves that contained a large amount had to be discarded.

Although the above problems can be solved by directly eating tea leaves, the astringency and bitterness due to the tannins of the tea components are strong and unsuitable for eating.

There is also a problem that the tea leaves that have been eaten remain in the mouth and cause discomfort.

[0006] The present invention is to solve the above-mentioned problems, and it is possible to efficiently ingest the active ingredient contained in tea, and a tea-containing food that hardly causes astringency and bitterness when eaten, and It is intended to provide a manufacturing method thereof.

Another object of the present invention is to provide a food product containing tea which can prevent the eaten tea from remaining in the mouth.

[0008]

To achieve the above object, the present invention is characterized in that tea strips and seaweed strips are mixed.

Further, the tea strips and the seaweed strips are mixed in a ratio of 1.5: 1.
Characterized by mixing in a weight ratio of ˜2.5: 1.

[0010] Further, it does not pass through a square sieve having a side length of less than 1.8 mm, and a side length of 1.8 mm-2.
It is characterized by mixing tea strips crushed to a size capable of passing through a 4 mm square sieve and seaweed strips.

Furthermore, the length of one side does not pass through a square sieve having a length of less than 1.8 mm, and the length of one side is from 1.8 mm to 2.
It is characterized in that tea strips crushed to a size capable of passing through a 4 mm square sieve and seaweed strips are mixed in a weight ratio of 1.5: 1 to 2.5: 1.

Furthermore, the steps of crushing the tea leaves to obtain tea strips, the steps of drying the tea strips, the step of drying the alga-like nori, and the step of crushing the dried nori to remove the nori strips It has a process of obtaining and a process of mixing the dried tea strip and the seaweed strip.

[0013]

When the food of the present invention is directly eaten, the sweetness of the seaweed component glutamic acid reduces the astringency and bitterness of the tea component tannin.

Also, the tea strips and the seaweed strips are mixed in a ratio of 1.5: 1.
Mixing in a weight ratio of up to 2.5: 1 gives a good balance between the sweetness of seaweed and the taste and aroma of tea.

Further, a side length of 1.8 mm to 2. mm does not pass through a square sieve having a side length of less than 1.8 mm.
When a tea strip crushed to a size that passes through a 4 mm square sieve is used, the tea strip is easily dissolved in saliva and does not remain in the mouth.

[0016] Further, it does not pass through a square sieve having a side length of less than 1.8 mm, and a side length of 1.8 mm-2.
A mixture of tea strips crushed to a size that passes through a 4 mm square sieve and seaweed strips at a weight ratio of 1.5: 1 to 2.5: 1 is the sweetness of nori and tea. The taste and aroma of the tea are in good harmony with each other, and the tea strips easily dissolve in saliva and do not remain in the mouth.

Furthermore, since the tea leaves are crushed into tea strips and the tea strips are dried, the tea strips are uniformly burnt without burning. On the other hand, after drying the alga-like nori,
Crush and obtain seaweed strips. Then, the tea strip and the seaweed strip are mixed to produce a food product containing tea.

[0018]

Next, an embodiment of the present invention will be described. First,
Sencha is obtained by the usual processes such as steaming, rough chaffing, finishing chaffing, and drying.

Then, the green tea is crushed into tea strips, and the tea strips are further dried by a dryer.

The temperature inside the dryer is 250 ° C. to 300 ° C., and by applying high heat, steam partial pressure is simultaneously generated up to the core of the tea strip. For this reason, the tea pieces are uniformly burnt without burning, and the surface of the tea pieces is not dried. This drying reduces the tannins in the tea strips and converts them into amino acids.

On the other hand, the alga-like nori raw grass is baked without straining, dried, and crushed to produce nori pieces. Glutamic acid remains in the seaweed strip thus produced.

The tea strips and seaweed strips are mixed to produce the tea-containing food of this example. If you eat directly the food obtained in this way, you can efficiently ingest various vitamins, minerals, etc., which are the active ingredients of tea, and the sweetness of glutamic acid, the ingredient of seaweed, alleviates the astringency and bitterness of tannin, the ingredient of tea. Is also very good and easy to eat.

The applicant also conducted various sensory tests by 20 specialized panels in order to select foods that were easier to eat. The results are shown below.

(Sensory test 1) A plurality of samples having different mixing ratios of the tea strips and the seaweed strips, that is, the weight ratios were produced, and the taste of each sample was evaluated. The results shown in Table 1 were obtained. It was The column of weight ratio in Table 1 is the weight ratio of the tea strip to the seaweed strip "1".

[0025]

[Table 1]

From the result of the sensory test 1, when the mixing ratio of the tea strips and the seaweed strips is set to 1.5: 1 to 2.5-1 the sweetness of the seaweed and the taste and aroma of the tea are obtained. Harmonized reasonably and proved more desirable.

(Sensory test 2) Tea strips were passed through a sieve having different mesh sizes to extract various samples, and the texture evaluations obtained by mixing each sample with the seaweed strips are shown in Table 2. In addition, the sieve has square eyes.

[0028]

[Table 2]

As in the result of the sensory test 2, it does not pass through the square sieve eyes having a side length of less than 1.8 mm, and the square sieve eyes having a side length of 1.8 mm to 2.4 mm. When a tea strip crushed to a size that passes through is used, the tea strip is easily dissolved in saliva and does not remain in the mouth. Therefore, it was found that a tea piece of this size is easy to eat.

It was also found that when the tea strips crushed to this size were used, it was difficult to separate the tea strips and the seaweed strips when packed in a bag.

Further, when the size of the tea strip is set to the sample "A", there is a possibility of charring during drying, which is not preferable. Furthermore, since it is too small compared to the seaweed strips, the tea strips and the seaweed strips stored in the packaging bag are completely separated from each other, which is unattractive.

Further, the size of the tea strip is measured by the sample "F",
When set to “G”, large stalks and the like look like foreign matter and are even more unattractive.

(Sensory test 3) Nori strips were passed through a sieve having different mesh sizes to extract various samples, and each sample was mixed with tea strips. Evaluation results are shown in Table 3. In addition, the sieve has square eyes.

[0034]

[Table 3]

As a result of the sensory test 3, the length of one side is 3.6.
Laver pieces that have passed through a square sieve of mm to 5.0 mm have been found to be preferred.

It was also found that when the size of the seaweed pieces was set to "D", the tea pieces and the seaweed pieces were difficult to separate when packed in a bag, and a good mixed state could be maintained.

Furthermore, by integrating the appropriate conditions obtained in the sensory tests 1 to 3, the length of one side does not pass through a square sieve having a length of less than 1.8 mm, and the length of one side is from 1.8 mm. 2.4
Using a tea-containing food in which a tea strip crushed to a size that can pass through a square sieve of mm and a seaweed strip in a weight ratio of 1.5: 1 to 2.5: 1 is used, ， There is no bitterness
Moreover, you can get the best texture that it does not remain in your mouth.

It should be noted that the tea-containing food of the above example contains sesame,
You may mix bonito powder, egg powder, etc. to the extent that the active ingredient of tea is not damaged. In this way, the food is rich in color sense and more nutritionally balanced.

[0039]

As described above, according to the present invention, when a food containing a mixture of tea strips and seaweed strips is eaten, the sweetness of the seaweed component glutamic acid relieves the astringency and bitterness of the tea component tannins. It is easy to efficiently ingest the active ingredient of tea.

Further, the tea strips and the seaweed strips are mixed in a ratio of 1.5: 1.
When mixed in a weight ratio of up to 2.5: 1, the sweetness of seaweed and the taste and aroma of tea are in good harmony, and the taste is further improved.

Further, the length of one side does not pass through a square sieve having a length of less than 1.8 mm and the length of one side is 1.8 mm to 2.
When the tea strips crushed to a size that can pass through a 4mm square sieve and the seaweed strips are mixed, the tea strips are easily melted by saliva and do not remain in the mouth It will be easier.

Furthermore, a side length of 1.8 mm to 2. mm does not pass through a square sieve having a side length of less than 1.8 mm.
When the tea strips crushed to a size that passes through a 4 mm square sieve and the seaweed strips are mixed in a weight ratio of 1.5: 1 to 2.5: 1, the sweetness of the seaweed and the tea The taste and aroma are in good harmony with each other, and the tea strips are easily dissolved in saliva so that they do not remain in the mouth, the taste and texture are improved, and it becomes easier to eat.

Further, a step of crushing tea leaves to obtain tea strips, a step of drying the tea strips, a step of drying algal-like nori, and a step of crushing the dried nori to obtain nori strips And a step of mixing the dried tea strip and the seaweed strip.

For this reason, the tea flakes are uniformly burnt to the inside without burning, and the surface drying phenomenon of the tea flakes does not occur. This drying has the effect of reducing the tannins in the tea strips and converting them into amino acids to increase the umami.

In the tea-containing food thus produced, the sweetness of the seaweed ingredient glutamic acid reduces the astringency and bitterness of the tea ingredient tannin, and the tea can be eaten as it is,
The active ingredient can be efficiently ingested.

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[Procedure amendment]

[Submission date] June 24, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction content]

The temperature inside the dryer is 250 ° C. to 300 ° C., and the core of the tea strips is heated by heating the tea strips with this high heat.
That is, heat is transmitted to the inside. Then, it is generated by heating
The partial pressure of water vapor rapidly increases,
The rate of movement of steam rapidly generated toward the
More closely matches the speed of water vapor deprived from the surface of the tea strip
Will be done. This causes the surface of the tea strip to dry.
Fires evenly to the inside of the flaw. By this drying process ,
Tannin in the tea strip is reduced and changed to amino acid.

Claims (5)

[Claims] 1. A food product containing tea, characterized in that tea strips and seaweed strips are mixed. 2. A tea strip and a seaweed strip, 1.5: 1 to
A food product containing tea, which is mixed in a weight ratio of 2.5: 1. 3. The length of one side is 1.8 mm to 2.4 mm without passing through a square sieve having a side length of less than 1.8 mm.
A food product with tea, which is characterized by mixing tea strips crushed to a size that can pass through the square sieve of No. 2 and seaweed strips. 4. The length of one side is 1.8 mm to 2.4 mm without passing through a square sieve whose one side length is less than 1.8 mm.
A food product with tea, characterized by mixing tea strips crushed to a size capable of passing through the square sieve of No. 1 and seaweed strips in a weight ratio of 1.5: 1 to 2.5: 1. 5. A step of crushing tea leaves to obtain tea strips, a step of drying the tea strips, a step of drying algal-like nori, and a step of crushing dried nori to obtain nori strips. A method for producing a tea-containing food, comprising: a step; and a step of mixing the dried tea strip and the seaweed strip.