JPH11164654A - Tea paste and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a tea paste that has good texture, retains inherent color, taste and flavor and shows good fluidity, hygiene and storability for a long period of time by mixing a liquid oil and powdered black tea leaves under stirring. SOLUTION: A liquid oil such as cotton seed oil or the like is mixed with at least one selected from among powdered black tea leaves. powdered roasted tea leaves and powdered herb teas, and in a preferred embodiment, the mixture is further mixed with ethanol, an emulsifier and seasoning agents, then they are sterilized with heat to prepare the objective tea paste with a water content of <=20%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a black tea paste, a roasted tea paste, or a herbal tea paste and a method for producing the same.

[0002]

2. Description of the Related Art Black tea, roasted tea and herbal tea are currently widely used tea types. These teas are rich in vitamins and fibers, and have a relaxing effect when served for drinking. Especially,
Recently, the medicinal properties of teas such as herbal teas made from various herbs have been attracting attention. Furthermore, black tea, roasted green tea, and various herbal teas are preferred for their flavor and aroma and for vivid natural colors. Natural tea having such excellent characteristics is not only consumed as it is, but also, for example, candy and cookies.
Used in processed foods that make use of the characteristics of each tea.

On the other hand, natural tea having such excellent characteristics tends to yellow or fade in its natural color and loses its aroma and flavor due to heating and oxidation. Therefore, it is necessary to store each tea leaf in a sufficiently dried state while taking care to avoid contact with moisture or oxygen as much as possible. Furthermore, processed tea-flavored foods that have been commercialized so far have been produced by a very limited manufacturing method because of the tendency of tea to deteriorate, and the products have been limited. For tea-flavored processed foods, dry-leaved tea leaves are directly mixed with raw materials to make use of the tea-leaf flavor; tea, hojicha, or herbal tea, directly extracted with high-concentration ingredients extracted with water, hot water, or alcohol, etc. Candies and gums mixed with raw materials to add the color and flavor of tea; and candy and gums obtained by freeze-drying components extracted from tea and adding to the raw materials. However, eating a cookie to which raw tea leaves have been added as it is leaves tea leaves in the mouth and makes the palate uncomfortable. On the other hand, the method of extracting a tea component with water, hot water, alcohol, or the like is complicated and has a problem that deterioration of the tea component is often inevitable.

Further, care must be taken in storing the extracted components of tea. If stored poorly, the extract will contain E. coli. For this reason, processed foods are limited to products that can be heat-sterilized after adding the tea component. Sterilization methods other than heat sterilization are also conceivable, but the use of radiation, gas or the like for sterilizing food is regulated by the Food Sanitation Law, so its implementation is extremely difficult at present.

[0005]

As described above, according to the currently used method for producing processed food of tea, the taste of the processed food is poor, and the color and the color of the tea before the addition to the processed food are reduced. There were problems such as a large change in flavor and a limited variety of products.

[0006] The inventors of the present invention have conducted intensive studies in order to solve such a problem, and as a result, have conceived of producing an excellent processed food by making tea such as black tea, roasted tea or herbal tea into a fluid state. Thus, the present invention has been achieved.

[0007]

The gist of the tea paste according to the present invention is that a liquid oil or fat is mixed with one selected from the group consisting of powdered black tea, powdered roasted tea, and powdered herbal tea. Is to become.

[0008] Such a tea paste has a water content of 20% or less.

[0009] The tea paste contains an emulsifier and a seasoning.

The gist of the method for producing a tea paste according to the present invention includes a step of mixing and stirring liquid oil and fat and one selected from the group consisting of powdered black tea, powdered hojicha, and powdered herbal tea. It is in.

The method for producing a tea paste comprises a step of mixing ethanol.

The method for producing a tea paste comprises a heat sterilization step.

The method for producing a tea paste comprises a step of mixing an emulsifier and a seasoning.

[0014]

Next, the present invention will be described in detail.

The type, quality, and place of production of black tea, roasted tea, or herbal tea used as a raw material in the present invention are not limited. Commercially available tea may be used as it is, or the tea leaves and stems of the raw material may be dried before use.

[0016] Here, "Hojicha" is produced by roasting bancha or senryu on high heat using non-standardized leaves, stems, buds and the like, which are produced when making green tea sencha. The varieties and production areas of the tea serving as a raw material are not particularly limited, and any commercially available roasted tea may be used.

"Herb tea" refers to dried herbs. The type of herb is not particularly limited. For example, thyme, parsley, mint, sage, basil, oregano, chervil, marjoram, tarragon, rosemary and the like can be used, but other herbs can also be used. Furthermore, it is also possible to add flowers such as mini roses, carnations, napastium, and Ushuania oil, which have recently become known as edible flowers.

Heretofore, powdering of black tea, roasted tea or herbal tea has not usually been performed. The present inventors have first conceived of applying a method of pulverizing tea leaves in order to widely use these tea leaves in foods. The method of powdering black tea, roasted tea, or herbal tea is not particularly limited, and any method may be used, and any machine for pulverizing ordinary food materials may be used. When crushing raw materials including stems like roasted tea,
The use of a stone mill is particularly preferred. Here, the particle size of the particles contained in the powdered black tea, the powdered roasted tea, or the powdered herbal tea is several μm. That is, it refers to fine powder or fine powder of 100 mesh or more, and preferably fine powder of 200 mesh or more.

There are no particular restrictions on the liquid fat or oil with which the tea is mixed, but, for example, cottonseed oil, sesame oil,
Vegetable oils such as olive oil, camellia oil, palm oil, corn oil, soybean oil, rapeseed oil, sunflower oil, coconut oil, and mixed oils of two or more selected from these oils and liquids at room temperature are mixed with tea powder. It is particularly preferable in that it can be easily mixed. In addition to these vegetable oils and fats, animal oils and processed oils and fats may be used, but oils and fats that become liquid when heated in a relatively low temperature range are preferable for mixing tea. Further, the fats and oils used in the present invention depend on the use of the tea paste to be produced, but in order to produce a versatile tea paste without impairing the flavor and aroma of tea, tasteless and odorless fats and oils are most preferred. . Further, in order not to impair the natural color of tea, colorless fats and oils are preferred. However, when the purpose of use of the tea paste is specified, a tasteful or odorous fat can be used according to the purpose of use.

The powdered black tea,
Hojicha or herbal tea is mixed and sufficiently stirred so as not to cause so-called lumps to produce a tea paste. The content of the powder in the tea paste is 10 to 50% by weight.
It is preferred that If the amount of the powder exceeds 50% by weight, the fluidity becomes poor. However, the content of the powder can be appropriately changed depending on the purpose of use. The tea paste in which the powdered tea is sufficiently mixed with the fat or oil can be heat-treated and sterilized by heating. The temperature and the treatment time of the heat treatment may be set, for example, such that, in particular, conditions under which coliform bacteria can be killed, and other conditions under which general viable bacteria can be killed, may be set. In addition, as conditions for the heat treatment, there are pressure settings in addition to temperature and time, and the pressures may be set as appropriate.

Although the tea paste can be sterilized by heat treatment, the components of the tea contained therein are shielded from oxygen in the outside air by fats and oils, do not oxidize, and do not undergo any alteration such as fading or browning. Therefore, the tea paste has a natural color such as a vivid brown, green, and light green that is inherent to tea, and has a flavor and aroma without loss. The tea paste thus obtained is
It can be added to various foods. The types of processed tea foods that have been limited so far can be greatly increased by using the tea paste of the present invention. For example, the tea paste of the present invention is mainly used not only for conventional products such as cookies, candy and gum, but also for tea-flavored foods such as black tea cream, herbal ice cream, and roasted tea cake.

Next, in obtaining the above-mentioned tea paste,
An emulsifier may be appropriately mixed. As an emulsifier, sucrose fatty acid esters (for example, DK ester F-160, D
K ester F-70, DK ester F-10 (all manufactured by Dai-ichi Kogyo Co., Ltd.), sorbitan fatty acid esters (for example, Sorgen FS-700 (Daiichi Kogyo Co., Ltd.))
And glycerin fatty acid esters (for example, Exel T-95 (manufactured by Kao Corporation) and the like). By mixing an emulsifier with the tea paste, a water-soluble matcha paste can be obtained, which can be used for producing tea-flavored foods such as soft cream. Furthermore,
In producing the above-mentioned tea paste, it is also preferable to mix a seasoning such as a sweetener in advance, which is appropriately set according to the intended use of the tea paste.

In producing a tea paste, it is not necessary to add new water only with the water contained in matcha or the like, but it depends on the intended use when producing a tea flavored food using the tea paste. In order to obtain a paste having a viscosity or a concentration, water may be added and mixed with liquid fats and oils in advance, followed by heat treatment. In this case, the content of water is 20 to prevent yellowing (fading) of the tea due to the water.
% Is preferable. The water content 20
%, It is optional to add a water content of more than 20% and mix after heat treating the tea paste at less than 20%.

Instead of water, or together with water, ethanol may be added and mixed, and heat treatment may be appropriately performed as necessary to produce a tea paste. When producing a tea paste, fats and oils may be added after adding and mixing ethanol to powdered tea, or ethanol may be added after adding fats and oils to powdered tea, and the order of addition is particularly limited. Not done. Addition of ethanol is customarily performed in the process of producing processed foods, and can be expected to have a bactericidal effect. The concentration of ethanol to be used is not particularly limited, but when a sterilizing effect of ethanol is expected, it is preferable to use ethanol having a concentration of 60 to 98%. If an appropriate amount of ethanol is mixed into the paste using such a concentration of ethanol, the paste may be sterilized, so that heat treatment may not be required in some cases. Further, the amount of ethanol to be added is not particularly limited. Any amount may be added as far as the water content of the paste is 20% or less, depending on the purpose of use, as long as the viscosity and concentration of the paste can be maintained. Further, depending on the purpose of use of the tea paste, various kinds of liquors generally consumed can be added to adjust the viscosity and concentration, and also to add flavor.

As described above, the obtained tea paste is stored in a container such as a bag or a bottle and sealed. In particular, in order to more reliably prevent the tea component from being oxidized, it is preferable to package it in a vacuum or fill it with an inert gas such as nitrogen gas. Since the storage temperature is sterilized, it may be room temperature, but when stored for a long period of time, it is preferable to keep it in a cool and dark place.

Although the tea paste according to the present invention can be produced so as to be consumed as it is, the tea paste of the present invention may be used for producing a tea flavored food. For example, in addition to the tea flavored food described above the tea paste of the present invention,
It may be mixed with butter, margarine, or the like and eaten on toast, or it may be used for the production of cakes or confections, or for cooking. In addition, the tea paste according to the present invention can be implemented in various modified, modified, and modified embodiments based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

Example 1 (Preparation of powdered black tea, powdered roasted tea, and powdered herb) Commercially available black tea trade names Nuwara Area (manufactured by Tea Isobuti Co., Ltd.), Hojicha (manufactured by Maruku Koyamaen), and herbal tea (Amberdute) Made, brand name TISAN
E) was dried well and ground with a millstone to a powder.

Example 2 (Examination of Changes in Pigment of Tea Paste) Powders, fats and oils and emulsifiers of the various teas obtained in Example 1 were respectively used in a ratio of matcha: fat: emulsifier = 2: 4: 0.5. The mixture was placed in a stainless steel bowl, mixed and stirred well using a whisk, then dispensed into 3 g and 5 bags each in a vacuum bag for retort NL-3, and air was released to seal. The fats and oils were measured using cottonseed oil (edible cottonseed oil, manufactured by Getz Food Sales Co., Ltd.).
Further, a sucrose fatty acid ester (DK Ester F-160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used as an emulsifier.

For each tea, of the five bags obtained by dispensing, the absorbance (660 nm) of one bag was measured using a spectrophotometer (Shimadzu UV-Visible spectrophotometer UV-160).
Was measured. In addition, about remaining four bags, 8
Heat sterilization was performed at 0 ° C. for 10 minutes. After sterilization, the solution was cooled with running water, and the absorbance of one bag was measured in the same manner. In addition, the remaining three bags were stored in an incubator at 37 ° C.
On the day and the 14th, one bag was taken out, and the absorbance was measured in the same manner.

Here, the measurement of the pigment in each tea paste was performed as follows. First, 0.05 g of a sample was placed in a test tube, and then 10 g of ethanol (special grade of reagent) was added, followed by closing a silicon stopper. After mixing well, the mixture was allowed to stand at about 20 ° C. for about 2 hours, and then filtered using filter paper (manufactured by Toyo Roshi Kaisha, No. 2). The filtrate was measured for absorbance (using Disposel 1961) at 660 nm with a spectrophotometer.

FIG. 1 shows the change in absorbance due to heating. As can be seen from the results obtained, the absorbance at 660 nm only slightly decreased, and the natural color of each tea was hardly faded.

Example 3 (Examination of Pigment in Tea Paste Containing Water) The water content (= water / (oil + water) × 100 (%)) was 0, 20, 40, 60, 80, 100 (weight). %). The powdered tea, (oil and water) and emulsifier obtained in Example 1 were put into a stainless steel bowl at a ratio of 2: 10: 0.5, mixed well using a whisk, and vacuum bag NL for retort was used. -3 was dispensed into 5 bags of 3 g each, and air was released to seal. Fats and oils are cottonseed oil (edible cottonseed oil manufactured by Getz Food Sales Co., Ltd.), water is distilled water, and emulsifier is sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd., DK
Ester F-160) was used.

Of the five types of tea pastes obtained by dispensing each of the six types of tea pastes whose moisture contents were changed as described above, one of the five bags was spectrophotometrically measured by a spectrophotometer (manufactured by Hitachi, Ltd. 100-). Using 10), the absorbance (660 nm) was measured in the same manner as in Example 2. The remaining four bags were sterilized by heating in a hot water bath at 80 ° C. for 10 minutes. After sterilization, the solution was cooled with running water, and the absorbance of one bag was measured in the same manner. Further, the remaining three bags were allowed to stand in an incubator at 37 ° C., and one bag each was taken out on the third, seventh, and fourteenth days, and the absorbance was measured in the same manner.

The change in brown color before and after heating is as follows. When the moisture content is 20% or less, the brown color or the light green color of the herb remains even after heating. It turned out to be discolored.

Example 4 (Study of pasteurization of matcha paste) Escherichia coli group was inoculated into tea paste, and the change in the number of bacteria was examined after heat sterilization. First, tea: fat: emulsifier 2: 4: 0.5
In a stainless steel bowl and mixed well with a whisk. As the oil and fat, cottonseed oil (manufactured by Getz Food Co., Ltd., edible cottonseed oil) was used, and as the emulsifier, sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., DK Ester F-160) was used.

On the other hand, enterobacter aerog
enes IFO12010) was cultured on a normal agar medium at 37 ° C. for 24 hours, and then suspended in sterile physiological saline to a concentration of 10 ⁷ cells / ml to obtain an E. coli suspension. Here, a standard agar medium was used for the general viable cell count, and a desoxycholate medium and a BGLB medium (all manufactured by Far East Pharmaceutical Co., Ltd.) were used for the coliform bacteria.

A 1% E. coli suspension was added to each of the obtained tea pastes and mixed well. This is vacuum bag N for retort
L-3 was dispensed into 2 bags of 3 g each, and the air was released to seal. One of the bags was subjected to a bacterial test as it was, and the other bag was sterilized by heating in a hot water bath at 80 ° C. for 10 minutes, cooled with running water, and subjected to a bacterial test. Bacterial tests were performed based on the food hygiene inspection guidelines. Table 1 shows the test results. As can be seen from Table 1, both the number of general viable bacteria and the number of coliform bacteria are 1
0 and decreased by ^three orders, it can be seen that coliform bacteria present in the natural tea is sterilized.

[0038]

[Table 1]

Example 5 (Example of use of tea paste for food) Each of 160 g of powdered tea obtained by the method described in Example 1 was mixed with 160 g of cottonseed oil (edible cottonseed oil manufactured by Getz Food Sales Co., Ltd.) 320
g, and 40 g of an emulsifier (DK Ester F-160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) were placed in a stainless steel bowl and mixed well with a whisk. The obtained tea paste was dispensed into vacuum bags for retorts in an amount of 100 g at a time, and the air was released to seal. Further, the tea paste was sterilized by heating in a hot water bath at 80 ° C. for 10 minutes, and then cooled with running water.

1. I made a soft serve ice cream. Soft serve mix vanilla in a bag (Nissei Corporation)
Was cut with scissors, and 65 g of tea paste was poured into the mouth. After folding the bag, holding it by hand and shaking it gently, it was put into a soft serve machine and operated.

The obtained soft ice cream had a vivid color in each natural tea, and the flavor was not impaired. Also, rather than adding powdered tea itself or tea extract components, it is easier to mix uniformly with soft serve mix and vanilla, and it is excellent in labor, flavor,
Particularly, since the tea paste is sterilized, it is excellent in hygiene such as bacteria (mainly coliforms).

2. Made noodles (a type of pasta). 2 eggs in 300 g of flour (Muso Corp., all-purpose flour)
One quarter teaspoon of salt, 65 g of roasted tea paste or herbal tea paste were added, kneaded tightly, and then wrapped in a wet cloth for 1 hour. Thereafter, the powdered flour was spread thinly on a shaking table, cut into small pieces, and then boiled in boiling water. This was exposed to running water to drain water, fried with butter, and seasoned with salt and pepper. The flavor of the tea was good and the color was bright.

3. I made tea cream. To 100 g of shortening (Kanebuchi Chemical Industry Co., Ltd.) was added 30 g of white sugar, 6.5 g of black tea paste or herbal tea paste, and the mixture was whipped with a whisk. The obtained tea cream had a good tea color and flavor, and could be easily and uniformly mixed without so-called lumps. When the obtained tea cream is eaten with crackers etc.,
It becomes a savory sweet of black tea.

4. I made cookies. 100 g of soft flour (Muso Corp.) and 70 salt-free butter
g, 30 g of sugar, 12 g of eggs, 20 g of black tea paste, herbal tea paste or roasted tea paste, and then wrapped in wrap and placed in a refrigerator for 1 hour. After that, they were taken out, shaped and baked in a 200 ° C. oven. It was easy to uniformly mix without so-called lumps. For this reason, the lump of powdered tea did not remain in the obtained cookies, and the texture was good.

As described above, in each case, the natural color of the tea appeared clearly after cooking. In addition, the taste and flavor were satisfactory, and the texture was smooth. Above all, the tea paste could be added directly without separate treatment, and was easy to mix and easy to use. In addition, fading due to long-term storage was small. Furthermore, since the bacteria were heat-sterilized or alcohol-sterilized, they were negative for Escherichia coli, and could be eaten safely with hygiene.

[0046]

The tea paste according to the present invention is prepared by mixing powdered black tea, roasted green tea or herbs with liquid oil and fat, and in particular, can be heat-sterilized or alcohol-sterilized in the production process. Bacteria, especially coliforms, which are rarely present in the powdered tea can easily be killed.
Therefore, coliforms do not propagate in the produced tea paste and become positive. For this reason, it can be eaten with hygiene in peace, and the tea can be stored for a long period of time. In addition, since tea paste is a liquid (fluid) having fluidity, it is easy to mix and mix with other solutions and the like, and there is no scattering which is a problem when directly mixing tea leaves or powder, so that tea flavor is used. It is easy to maintain environmental hygiene at food production sites. Further, the produced tea paste retains the flavor and aroma inherent in tea, and therefore, a tea flavored food with excellent flavor and aroma can be produced.

The water content of the obtained tea paste was 20%
By performing the heat treatment below, the heat treatment can be performed without impairing the natural color inherent in the tea. Furthermore, by setting the water content to 20% or less, the tea can be stored for a long period of time without fading its original color. Therefore, it is possible to provide a tea flavored food that makes full use of the original color of tea.

Further, by mixing an emulsifier in a tea paste in which powdered tea is mixed with liquid oil and fat, the obtained tea paste is not only mixed with the oil and fat component but also dissolved and mixed with water. Therefore, the production target of the tea-flavored food can be expanded. In addition, by mixing seasonings in advance, it becomes easier to produce tea-flavored foods.

[0049]

[Brief description of the drawings]

FIG. 1 is a view showing a change in absorbance of a tea paste of the present invention due to heating.

Claims (7)

[Claims] 1. A tea paste comprising a liquid oil or fat mixed with one selected from the group consisting of powdered black tea, powdered roasted tea, and powdered herbal tea. 2. The tea paste according to claim 1, wherein the water content is 20% or less. 3. The tea paste according to claim 1, further comprising an emulsifier and a seasoning. 4. A liquid oil and fat and powdered black tea, powdered roasted tea,
And a step of mixing and stirring with one selected from the group consisting of powdered herbal tea and powdered herbal tea. 5. The method for producing a tea paste according to claim 4, comprising a step of mixing ethanol. 6. The method according to claim 4, further comprising a heat sterilization step. 7. The method for producing a tea paste according to claim 4, further comprising a step of mixing an emulsifier and a seasoning.