JPH09275903A - Green tea leaf extract powder and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a green tea leaf extract powder, effectively comprising ingredients of the raw green tea leaves and simply utilizable as a green tea beverage or a food additive. SOLUTION: This green tea leaf extract powder is obtained by steaming raw green tea leaves, inactivating oxidases, cooling the resultant green tea leaves, shredding the cooled green tea leaves, pressing the shredded green tea leaves and drying the prepared pressed juice thereof and comprises amino acids, catechin, caffeine and vitamin C at (3-19):(9-22):(1-6):(1-4) ratio expressed in terms of the weight ratio. The green tea extract powder is usually produced by adding a food powdering base such as dextrins to the pressed juice. In this case, the food powdering base is preferably added in an amount of 0.1-4 pts.wt. based on 1 pt.wt. solid content in the pressed juice.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea leaf extract powder which effectively contains tea leaf components and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a general method for producing green tea is to steam picked fresh tea leaves with steam first to inactivate oxidase contained in the fresh tea leaves, and then to coarsely knead, knead, and knead them. It is manufactured through a series of processes such as, refining and drying, and the tea manufactured in this way is called rough tea. Since the leaf portion and the stem portion are mixed in the raw tea, after further selecting these, it is dried again for the purpose of improving preservability and imparting flavor, and finally the moisture content is 5% or less. The product is the one that is selected. After the tea leaves have been plucked in this way,
Since it takes a long time to manufacture a product and it takes manpower, the production cost of green tea processed generally tends to be high.

On the other hand, green tea leaves contain a large amount of amino acids, catechins, vitamins, and caphine and other nutrients, and various reports have been made on the effects of these ingredients on green tea. On the other hand, it is attracting attention as a functional ingredient having a regulatory function. However, these active ingredients also undergo a heat treatment in the above-mentioned green tea production process, resulting in degeneration and loss of the ingredient content, and various active ingredients contained in large amounts in fresh tea leaves have not been efficiently utilized.

Further, since many of the products obtained by extracting the green tea component and making it into a concentrated powder use the products already subjected to tea making as a raw material, the raw material cost is high as described above, and the active ingredient is denatured and lost during the concentration. Is known to occur.

[0005]

Therefore, the present invention provides a tea leaf extract powder that effectively contains the components of green tea leaves without denaturation or loss and can be easily used as a green tea beverage or a food additive. This is an issue.

[0006]

[Means for Solving the Problems] The present inventors have aimed to efficiently pulverize various active ingredients such as amino acids, catechins, vitamins and caffeine contained in fresh tea leaves, without going through an ordinary green tea production process. As a result of repeated intensive studies, after steaming the raw tea leaves to inactivate the oxidase, cooling and drying the juice obtained by squeezing the shredded tea leaves, it is possible to solve the above problems. Heading out, the present invention has been completed.

The tea leaf extract powder of the present invention is thus obtained from the juice of tea leaves, and contains amino acids, catechins, caffeine and vitamin C in a weight ratio of 3 to 19: 9.
It is characterized in that it is contained in the ratio of 22: 1 to 6: 1 to 4.

This product may contain a food powdering base material together with the tea leaf components as described above, and as the powdering base material, for example, dextrins can be used.

The tea leaf extract powder is prepared by steaming raw tea leaves to inactivate oxidase, cooling the shredded tea leaves,
It is obtained by squeezing and drying the squeezed liquid. When a powdered base material such as dextrins is added, the squeezed liquid is added with 0.
It is preferable to add 1 to 4 parts by weight (preferably 0.3 to 2 parts by weight), and dry by vacuum freeze drying or the like to powder.

The raw tea leaves used in the present invention may be of any variety, and may be either cover-cultivated for gyokuro or tencha, or open-cultivated for green tea. In addition, the plucking time is the first tea, the second tea,
Sanbancha of any time may be used.

A typical method for producing the product of the present invention is to treat fresh tea leaves (containing about 75 to 80% of water) with high temperature steam, for example, steam at about 80 to 100 ° C. for 30 to 90 seconds, and then heat-treat. After quenching the dried tea leaves, the tea leaves are shredded, packed in a pressing bag, and pressed at a pressure of 100 to 170 kgf / cm ² ,
0.01 to 0.1 part by weight of a powdered base material made of dextrin is added to 1 part by weight of the obtained juice (solid content 5 to 10%), and freeze-dried under vacuum.

The product thus obtained contains vitamin C
It contains 0.4% by weight or more of amino acid, catechin, caffeine and vitamin C in a weight ratio of 3 to 19: 9 to 2
The tea leaf extract powder is contained in a ratio of 2: 1 to 6: 1 to 4, and contains the components contained in tea efficiently, which has never been used before, and is very excellent in preservability. Such a product can be tasted as a beverage similar to ordinary green tea simply by dissolving it in water or hot water, and can be widely used as a food additive rich in nutrients.

The composition of a typical product obtained by the present invention is shown below. Weight ratio in tea leaf extract powder (%) Dextrin amino acid Catechin Caffeine Vitamin C (1) 0 3.6-18.4 17.5-21.9 3.9-6.0 2.2-3.7 (2) 9-80 0.7-18.2 3.5-21.7 0.8-5.9 0.4- 3.7

In the production method as described above, by adding an enzyme (cellulase, macerozyme or a mixture thereof) to tea leaves after steaming, catechins, caffeine and the like can be extracted more efficiently and richer in active ingredients. It is also possible to produce daicha leaf extract powder. However, in this case, 0.001 of enzyme was added to 1 part by weight of the tea leaves after the steam heat treatment.
It is preferable to add about 05 to 0.01 parts by weight, and
It is preferable to pack the powder in a squeeze bag, leave it for 30 to 60 minutes with occasional stirring, squeeze, add a powdered base material, and dry.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail with reference to Examples. Example 1 12.3 kg of fresh green tea leaves for sencha that were plucked during the first tea season
t weight) was steamed with steam for 50 seconds. After quenching, the leaves are shredded with a crusher, packed in a squeezing bag, and 170 kg using a squeezing machine.
It was pressed at a pressure of f / cm ² for 20 minutes. 3.6 kg of dark green viscous juice was obtained. Squeezed juice (solid content 10
%) 1 part by weight of 0.03 part by weight of a powdered base material made of dextrin and vacuum freeze-dried to obtain 0.38 kg of tea leaf extract powder. The content of the components of this tea leaf extract powder is shown in the table below.

Component Content (%) of Tea Leaf Extract Powder Amino Acid Catechin Caffeine Vitamin C 14.6 13.9 4.1 2.9

Example 2 18.3 kg (we) of fresh tea leaves for sencha that were plucked during the second tea season
t weight) was steamed with steam for 50 seconds. After quenching, the leaves are shredded with a crusher, packed in a squeezing bag, and 170 kg using a squeezing machine.
It was pressed at a pressure of f / cm ² for 20 minutes. 11.1 kg of a dark green viscous juice was obtained. Juice (solid content 1
0%) 1 part by weight of 0.02 parts by weight of a powdered base material made of dextrin was added and vacuum freeze-dried to obtain 0.73 kg of tea leaf extract powder. The content of the components of this tea leaf extract powder is shown in the table below.

Component Content (%) of Tea Leaf Extract Powder Amino Acid Catechin Caffeine Vitamin C 3.3 16.4 4.5 2.1

As shown in Examples 1 and 2, according to the present invention, it is possible to obtain a tea leaf extract powder containing a large amount of various active ingredients contained in fresh tea leaves, without going through a normal green tea manufacturing process. Moreover, since this product has excellent storability and is a powder in a dry state, it is easy to handle and easily dissolves in hot and cold water, so it can be used as a simple instant tea without tea leaves. Furthermore, since it contains a high content of chemical components having an antioxidant action such as catechin and vitamin C, it can be expected to be used as an antioxidant.

Therefore, in order to confirm the antioxidant property of the product of the present invention, the following Examples 3 and 4 were carried out. Example 3 0.01 part by weight of the tea leaf extract powder obtained in Example 2 was added to 1 part by weight of commercially available salad oil, and the peroxide value when heated at 101 ° C. was measured with time. The result is
The results are shown in the table below in comparison with the case where the tea leaf extract powder is not added. Peroxide value (meq / kg) No addition of 1% of the product of the present invention At the start of addition 1 1 20 hours later 18 33 40 hours later 43 61 70 hours later 62 182 80 hours later 85 229 100 hours later 218 279

Example 4 100 parts of the tea leaf extract powder of Example 2 was added to a β-carotene solution.
The one added at a concentration of 0 ppm and the one not added were allowed to stand in a well-lit place, and the residual rate of β-carotene was measured over time. The results are shown in the table below. In the case where the tea leaf extract powder of the present invention was added, the β-carotene residual rate was 63% even after 54 hours, and the liquid was kept yellow, whereas no addition was made. The residual rate of β-carotene was 8%, and the solution became colorless. β-carotene residual rate (%) Product of the present invention without addition of 1000 ppm Start of addition 100 100 6 hours later 82 12 24 hours later 80 12 30 hours later 72 12 54 hours later 638

[0022]

EFFECTS OF THE INVENTION The product of the present invention is a powder and efficiently contains the components of tea leaves, so that it has good storability, and most of it is water-soluble. Therefore, it can be easily dissolved anywhere in hot water. It is something that can be tasted as green tea. Further, it can be widely used as a food additive or health food utilizing various active ingredients of green tea. Furthermore, since it contains a high content of chemical components having an antioxidant action such as catechin and vitamin C, it can be used as an antioxidant for foods.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Takashi Minamino, No. 64, Kyoto Prefecture employee housing, No. 305, No. 305, Kyoto Prefectural employee housing, Takashi Terada, Joyo-shi, Kyoto Prefecture (72) Hideki Maki, 60, Karakashi-cho, Karahashi, Minami-ku, Kyoto, Kyoto No. 1 Gran City Kyoto 713 (72) Inventor Yasuko Kimura 2 38-38 Oshima, Momoyama-cho, Fushimi-ku, Kyoto-shi, Kyoto Prefecture 12-401 Momoyama-minami housing complex (72) Masami Otsuki 48 Uji-kageyama, Uji-shi, Kyoto Prefecture

Claims (5)

[Claims] 1. Obtained from juice of tea leaves,
A tea leaf extract powder containing amino acids, catechins, caffeine, and vitamin C in a weight ratio of 3 to 19: 9 to 22: 1 to 6: 1 to 4. 2. A powdery substance comprising a component contained in tea leaves and a food powdering base material, and containing at least 0.
4% by weight and amino acid, catechin, caffeine and vitamin C in a weight ratio of 3 to 19: 9 to 22:
1-6: Tea leaf extract powder characterized by being contained in a ratio of 1 to 4. 3. The tea leaf extract powder according to claim 2, wherein the powdered base material is made of dextrins. 4. A method for producing a tea leaf extract powder, which comprises steaming fresh tea leaves to inactivate oxidase, cooling, squeezing the shredded tea leaves, and drying the juice. 5. The raw tea leaves are steamed to inactivate the oxidase, then cooled, and the shredded tea leaves are squeezed to obtain the juice thereof.
0.1 parts by weight of food powder base material per 1 part by weight of solid content of juice
A method for producing a tea leaf extract powder, which comprises adding 4 to 4 parts by weight and drying.