JPH0746969B2 - Matcha with improved shelf life and its manufacturing method - Google Patents
Matcha with improved shelf life and its manufacturing methodInfo
- Publication number
- JPH0746969B2 JPH0746969B2 JP60157006A JP15700685A JPH0746969B2 JP H0746969 B2 JPH0746969 B2 JP H0746969B2 JP 60157006 A JP60157006 A JP 60157006A JP 15700685 A JP15700685 A JP 15700685A JP H0746969 B2 JPH0746969 B2 JP H0746969B2
- Authority
- JP
- Japan
- Prior art keywords
- matcha
- cyclodextrin
- product
- weight
- shelf life
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は保存性の改善された抹茶とその製法に関する。
抹茶は飲料として用いられるほか和菓子，冷菓等の各種
食品への添加剤として使用される。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to matcha with improved shelf life and a method for producing the same.
Matcha is used as a drink and also as an additive to various foods such as Japanese sweets and frozen desserts.
〔従来技術及び発明が解決しようとする問題点〕 茶の分類法は種々あるが、最も一般的な分類法は製造法
の違い、すなわち茶葉成分を発酵させているか否かによ
り分ける方法である。これによれば緑茶に代表される不
発酵茶，鳥竜茶に代表される半発酵茶および紅茶に代表
される発酵茶の３種類に大別される。この場合、抹茶は
不発酵茶の緑茶に属する。[Problems to be Solved by Prior Art and Invention] Although there are various classification methods for tea, the most general classification method is a method for classifying tea according to a difference in production method, that is, whether or not a tea leaf component is fermented. According to this, it is roughly classified into three types: non-fermented tea typified by green tea, semi-fermented tea typified by Toryu tea, and fermented tea typified by black tea. In this case, matcha belongs to unfermented green tea.
抹茶の平均粒度は１〜４ミクロンであり、その成分組成
の１例を示す以下の通りである。The average particle size of matcha is 1 to 4 μm, and one example of the component composition thereof is as follows.
カフェイン 4.62％ ビタミンB1 500〜650mg％ 〃 B2 1200〜1500〃 〃 Ｃ 50〜150〃 ニコチン酸 3770〃 パントテン酸 1580〃 葉 酸 50〃 ビオチン 50.4〃 アミノ酸 4500〜4800〃 上記した如く、抹茶は他の緑茶と同様に多量のビタミン
類，アミノ酸，カフェイン等を含んでいる。これら成分
による緑茶の効用については種々の報告がなされてい
る。Caffeine 4.62% Vitamin B 1 500 to 650 mg% 〃 B 2 1200 to 1500 〃 C 50 to 150 〃 Nicotinic acid 3770 〃 Pantothenic acid 1580 〃 Folic acid 50 〃 Biotin 50.4 〃 Amino acid 4500 to 4800 〃 As mentioned above, green tea is Like other green teas, it contains large amounts of vitamins, amino acids, caffeine, etc. Various reports have been made on the effects of green tea by these components.
しかしながら、茶葉は温度，湿度，光，臭い等の影響を
受けて変質し易く、空気に触れるだけでも茶葉の色，つ
やが変化して赤みを帯び、香気がなくなり、ビタミンＣ
が減少することが知られている。とりわけ抹茶は影響を
受け易く、特に湿度，紫外線などにより変色し、香味が
著しく低下する。However, tea leaves are susceptible to deterioration due to the effects of temperature, humidity, light, odor, etc. Even when they are exposed to the air, the color and gloss of the tea leaves change and become reddish, lose their aroma, and lose vitamin C.
Is known to decrease. Matcha is particularly susceptible to color change, especially due to humidity, ultraviolet rays, etc., and its flavor is significantly reduced.
そのため、抹茶の保存には空気の少ない容器に湿気を避
けて入れ、冷暗所に置くことが必要とされ、高価なもの
は小さな容器に不活性ガスとともに封入して保存されて
いる。このように厳重に保存しても一度開封すると品質
の劣化が急速に進む。Therefore, to preserve matcha, it is necessary to keep it in a container with little air, avoiding moisture, and place it in a cool and dark place. Expensive things are stored in a small container together with an inert gas. Even if it is stored strictly like this, once it is opened, the quality deteriorates rapidly.
本発明者らは抹茶の保存性を改善すべく鋭意検討を重ね
た結果、サイクロデキストリンを利用することによって
かかる目的が達成できることを見出し、本発明を完成す
るに至った。As a result of intensive studies to improve the preservability of matcha, the present inventors have found that such an object can be achieved by utilizing cyclodextrin, and have completed the present invention.
本発明は第１に、抹茶にサイクロデキストリンを配合し
たことを特徴とする保存性の改善された抹茶に関する。
第２に、抹茶にサイクロデキストリンと水を加えて混練
したのち混合物を噴霧乾燥することを特徴とする保存性
の改善された抹茶の製法に関する。The present invention firstly relates to matcha having improved storage stability, which is characterized by containing cyclodextrin in matcha.
Secondly, the present invention relates to a method for producing matcha having improved storage stability, which comprises adding cyclodextrin and water to the green tea, kneading the mixture, and then spray-drying the mixture.
サイクロデキストリンはブドウ糖が数個α−1,4結合し
た環状オリゴ糖であり、種々のものが知られており、た
とえばブドウ糖の数が６個のものをα−サイクロデキス
トリン,7個のものをβ−サイクロデキストリン,8個のも
のをγ−サイクロデキストリンと称している。本発明を
実施する場合、サイクロデキストリンは単品を用いても
よく２種以上を組合せて用いてもよい。しかも、サイク
ロデキストリンは純品であってもよく、または分岐デキ
ストリンなどとの混合物であってもよい。Cyclodextrin is a cyclic oligosaccharide in which several glucoses are linked by α-1,4, and various ones are known. For example, one having 6 glucoses is α-cyclodextrin and 7 is β-cyclodextrin. -Cyclodextrin, 8 of which are called γ-cyclodextrin. When practicing the present invention, cyclodextrin may be used alone or in combination of two or more kinds. Moreover, the cyclodextrin may be a pure product or a mixture with a branched dextrin or the like.
サイクロデキストリンは、その環状構造の内側に親油性
を、外側に親水性を示すために、空洞内に種々の精油成
分（香気成分）を取り込み、安定化する作用を有してい
る。また、抹茶をコーティングして紫外線を遮断し、さ
らに酸化や吸湿を防止する作用がある。すなわち、抹茶
に一定量のサイクロデキストリンを加えて混合すると、
抹茶の香気成分がサイクロデキストリンに包接され、さ
らに抹茶の表面が完全に被覆され、安定した均質の粉末
品、さらには顆粒品が得られる。Cyclodextrin has lipophilicity on the inside of its cyclic structure and hydrophilicity on the outside, so that it has the action of incorporating various essential oil components (aroma components) in the cavity and stabilizing it. It also has the function of coating matcha to block ultraviolet rays and preventing oxidation and moisture absorption. In other words, if you add a certain amount of cyclodextrin to matcha and mix it,
The aroma component of matcha is included in cyclodextrin, and the surface of matcha is completely covered, so that a stable and homogeneous powder product and further granule product can be obtained.
具体的には、抹茶１重量部に対してサイクロデキストリ
ン0.1〜７重量部、好ましくは0.5〜５重量部と水５〜20
重量部、好ましくは７〜15重量部を加え、３〜30分間、
好ましくは５〜20分間ホモジナイザーにて処理する。次
いで、得られた液体を常法により噴霧乾燥することによ
り均質な微細粉末を得る。なお、顆粒品を望む場合は、
上記の方法により得た粉末品または抹茶原末を、たとえ
ば流動層の造粒機にかけて所望の大きさに造粒すること
ができる。また、より安定した顆粒品が必要な場合、流
動層の造粒機にてバインダーとしてサイクロデキストリ
ン溶液を噴霧しながら顆粒とすればよい。なお、顆粒品
を得る場合に用いるサイクロデキストリンについては、
その使用量が多い程顆粒品の安定性はすぐれたものとな
るが、通常は抹茶に対し１〜５％程度の割合で用いるこ
とが適当である。さらに、抹茶の用途によっては、甘味
料等を加えて造粒することによってインスタント製品を
得ることもできる。Specifically, 0.1 to 7 parts by weight of cyclodextrin, preferably 0.5 to 5 parts by weight and 5 to 20 parts of water per 1 part by weight of matcha.
Add 3 parts by weight, preferably 7-15 parts by weight, for 3-30 minutes,
It is preferably treated with a homogenizer for 5 to 20 minutes. Then, the obtained liquid is spray-dried by a conventional method to obtain a homogeneous fine powder. If you want granules,
The powdered product or powdered green tea powder obtained by the above method can be granulated into a desired size, for example, by using a fluidized bed granulator. When more stable granules are required, granules may be prepared by spraying a cyclodextrin solution as a binder with a fluid bed granulator. Regarding cyclodextrin used to obtain granules,
The greater the amount used, the better the stability of the granule product, but it is usually appropriate to use it at a ratio of about 1 to 5% with respect to matcha. Furthermore, depending on the use of matcha, an instant product can be obtained by adding a sweetener or the like and granulating.
本発明によれば、保存性にすぐれ、空気による酸化や紫
外線による影響が少なく、湿度の高いところでも安定
で、変質や変色が有効に防止された抹茶が得られる。そ
のため、この抹茶は茶会などで用いられるほか一般家庭
における飲料用としての使用や和菓子，麺類，冷菓等の
食品への添加剤などその利用範囲は大幅に拡大される。
特に加工食品に用いる場合、高温処理しても変色しない
ため、良質で日持ちのよい製品を得ることができる。ADVANTAGE OF THE INVENTION According to this invention, the matcha which is excellent in storability, has little influence by the oxidation by an air, and an ultraviolet-ray, is stable also in high humidity, and has been able to prevent alteration and discoloration effectively. Therefore, this matcha is used not only for tea parties but also for beverages in general households, and its range of applications is greatly expanded, such as additives to foods such as Japanese sweets, noodles, and frozen desserts.
Especially when it is used for processed foods, it does not discolor even when subjected to high temperature treatment, so that it is possible to obtain a product of good quality and long-lasting.
次に、本発明を実施例により詳しく説明する。 Next, the present invention will be described in detail with reference to Examples.
実施例１ 抹茶原末１重量部にサイクロデキストリン（サイクロデ
キストリン含量100％）１重量部と水５重量部を加え、
５分間ホモジナイザーにかけた。得られた溶液をディス
クタイプのスプレードライヤーにて熱風入口温度170
℃、熱風出口温度100℃、ディスク回転数10000rpmの条
件で噴霧乾燥し、抹茶原末と同様非常に目の細かい均一
で微細な抹茶粉末品が得られた。Example 1 1 part by weight of powdered green tea powder was added with 1 part by weight of cyclodextrin (cyclodextrin content of 100%) and 5 parts by weight of water,
Homogenized for 5 minutes. The resulting solution was heated to 170 ° C with a disk-type spray dryer.
℃, hot air outlet temperature 100 ℃, the number of revolutions of the disk was 10,000 rpm, spray-dried, and powdered green tea powder with very fine and uniform fine powder was obtained as with powdered green tea powder.
この抹茶粉末品（本発明品）と抹茶原末（対照品）を温
度60℃、関係湿度60％に調節した恒温恒湿槽に開放状態
で放置して色調の変化を観察した。結果を第１表に示
す。The powdered green tea powder (the product of the present invention) and the powdered green tea powder (the reference product) were left in an open state in a thermo-hygrostat adjusted to a temperature of 60 ° C. and a relative humidity of 60% to observe a change in color tone. The results are shown in Table 1.
表から明らかなように、対照品は放置して３日後にやや
赤く変色し始め、10日後には完全に変色してしまうのに
対し、本発明品は10日後においても鮮やかな緑色を保持
している。また、同時に吸湿性についても評価したとこ
ろ、対照品は５日後に吸湿しているのに対し、本発明品
は40日後においてもサラサラしており、吸湿していなか
った。さらに、40日放置後の本発明品を湯に溶かしたと
ころ、香りに変化がないことが判明した。 As is clear from the table, the control product started to discolor slightly red after 3 days of standing and completely discolored after 10 days, whereas the product of the present invention retained a bright green color even after 10 days. ing. At the same time, the hygroscopicity was also evaluated. The control product absorbed moisture after 5 days, whereas the product of the present invention was dry even after 40 days and did not absorb moisture. Furthermore, when the product of the present invention after being left for 40 days was dissolved in hot water, it was found that the scent did not change.
実施例２ 抹茶原末１重量部を流動層の造粒機に入れ、サイクロデ
キストリン10％水溶液0.2重量部を熱風温度70℃、排気
温度34℃、風圧1.0〜1.2m/sec.の条件で噴霧し、造粒を
行なった。その結果、表面をサイクロデキストリンによ
り被覆され安定した品質の抹茶顆粒品が得られた。Example 2 1 part by weight of powdered green tea powder was placed in a granulator of a fluidized bed, and 0.2 part by weight of 10% aqueous cyclodextrin solution was sprayed under the conditions of hot air temperature 70 ° C., exhaust temperature 34 ° C., and air pressure 1.0 to 1.2 m / sec. Then, granulation was performed. As a result, stable quality matcha granules whose surface was coated with cyclodextrin were obtained.
この製品の溶解性を試験するため、その30gを20℃の水1
00mlに入れ、300rpmのジャーテスターにて経時的溶解度
を試験した。対照品（抹茶原末）の結果と共に第２表に
示す。To test the solubility of this product, 30 g of it in water at 20 ° C
It was placed in 00 ml and tested for solubility over time in a 300 rpm jar tester. The results are shown in Table 2 together with the results of the control product (green tea powder).
表から明らかなように、本発明品は水に入れるとすぐに
溶解するが、対照品は10分間攪拌しても抹茶の塊りが残
存し、完全には溶解しない。 As is clear from the table, the product of the present invention dissolves immediately when placed in water, but the control product does not dissolve completely even after stirring for 10 minutes, because a lump of matcha remains.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭58−198246（ＪＰ，Ａ) 特開 昭60−9449（ＪＰ，Ａ) 特開 昭60−34162（ＪＰ，Ａ) 特開 昭58−138367（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-58-198246 (JP, A) JP-A-60-9449 (JP, A) JP-A-60-34162 (JP, A) JP-A-58- 138367 (JP, A)
Claims (3)
とを特徴とする保存性の改善された抹茶。1. A matcha having improved shelf life, characterized by containing cyclodextrin in the matcha.
混練したのち混合物を噴霧乾燥することを特徴とする保
存性の改善された抹茶の製法。2. A process for producing matcha having improved shelf life, which comprises adding cyclodextrin and water to knead, kneading the mixture, and then spray-drying the mixture.
0.1〜７重量部と水５〜20重量部を加える特許請求の範
囲第２項記載の方法。3. Cyclodextrin per 1 part by weight of matcha
The method of claim 2 wherein 0.1 to 7 parts by weight and 5 to 20 parts by weight of water are added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60157006A JPH0746969B2 (en) | 1985-07-18 | 1985-07-18 | Matcha with improved shelf life and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60157006A JPH0746969B2 (en) | 1985-07-18 | 1985-07-18 | Matcha with improved shelf life and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6219051A JPS6219051A (en) | 1987-01-27 |
| JPH0746969B2 true JPH0746969B2 (en) | 1995-05-24 |
Family
ID=15640116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60157006A Expired - Fee Related JPH0746969B2 (en) | 1985-07-18 | 1985-07-18 | Matcha with improved shelf life and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0746969B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0678674A (en) * | 1992-08-31 | 1994-03-22 | Techno Pack:Kk | Production of powdered tea |
| JP3694710B2 (en) * | 1997-11-18 | 2005-09-14 | Ｎｅｃエレクトロニクス株式会社 | Microcomputer |
| JP5639323B2 (en) * | 2005-12-28 | 2014-12-10 | 親司 江隈 | Stress relieving agent |
| JP2008024645A (en) * | 2006-07-21 | 2008-02-07 | T Plant Kenkyusho:Kk | Immunoenhancer |
| JP5789840B2 (en) * | 2011-06-17 | 2015-10-07 | 株式会社システック | Method for producing filter body tea |
| JP6185121B1 (en) * | 2016-07-15 | 2017-08-23 | 花王株式会社 | Method for producing powdered tea composition |
| JP6185120B1 (en) * | 2016-07-15 | 2017-08-23 | 花王株式会社 | Method for producing powdered tea composition |
| WO2020071106A1 (en) | 2018-10-05 | 2020-04-09 | 宝酒造株式会社 | Green tea-containing beverage, method for preventing discoloration of green tea-containing beverage, and method for manufacturing green tea-containing beverage |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5587701A (en) * | 1978-12-27 | 1980-07-02 | Asahi Denka Kogyo Kk | Fungicide |
| JPS58138367A (en) * | 1982-02-13 | 1983-08-17 | Nippon Kayaku Co Ltd | Prevention of change of property of processed food |
| JPS58198246A (en) * | 1982-05-13 | 1983-11-18 | Taiyo Kagaku Kk | Preparation of tea having high flavor |
| JPS609449A (en) * | 1983-06-28 | 1985-01-18 | Ajinomoto General Food Kk | Preparation of instant green tea |
| JPS6034162A (en) * | 1983-08-04 | 1985-02-21 | Yuki Gosei Yakuhin Kogyo Kk | Agent for preventing degradation of processed food |
-
1985
- 1985-07-18 JP JP60157006A patent/JPH0746969B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219051A (en) | 1987-01-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |