JPS58198246A - Preparation of tea having high flavor - Google Patents

Abstract

PURPOSE:To prepare granulated tea having excellent dispersibility and solubility, and preservable for a long period without degrading the flavor, taste and color of the original tea, by cooling tea such as green tea, oolong tea, black tea, etc. at or below a specific temperature, pulverizing to fine powder, and coating and granulating with a water-soluble film-forming material. CONSTITUTION:Tea such as green tea, oolong tea, black tea, whole-rice tea, etc. is cooled at <=-20 deg.C using liquid nitrogen, liquefied natural gas, etc. as the refrigerant, and crushed to fine powder of finer than 150 mesh by a crusher such as hammer mill, pin mill, etc. at the above low temperature. The produced fine powder is coated and granulated by using a water-soluble film-forming material such as gelatin, albumen, dextran, gum arabic, pectin, etc. The concentration of the aqueous solution of the film-forming material varies with the kind of the material, however, it is usually 1-30%. The granulation is carried out at about 100 deg.C.

Description

[Detailed description of the invention] The present invention relates to a method for producing flavored tea.

Currently, most teas such as gyokuro, sencha, oolong tea, and black tea are consumed by infusing the ingredients from tea confectionery with hot water or water, but some tea is consumed by leaching the ingredients from tea cakes with hot water or water. Another method is to grind tea into a fine powder and drink it by dissolving it in hot water or water. There is also a method of pulverizing a relatively fine tea confection called powdered tea, which is always a by-product of the tea manufacturing process, and using it as a powder, or further granulating this powder and making it into granules.

This so-called powdered tea is much finer than regular tea confectionery42, and if it is served for drinking as it is, it cannot be separated using a tea strainer, so it is difficult to drink, and it is not as good as matcha. Since it is not a fine powder, when used as a raw material for processing, it tends to be insufficiently mixed with other raw materials. Particularly when humidified and mixed, powdered tea swells, making it difficult to mix it with other ingredients smoothly, which often impairs the quality of the product. Therefore, when powdered tea is used for food processing, it is usually ground by some method and used in powder form.

When grinding tea confectionery into powder using a regular grinder, the frictional heat generated during grinding significantly alters the aroma, taste, and color, which are the lifeblood of tea, which reduces its value as tea. It is almost impossible to crush the fibers of tea confectionery to less than 200 μm (70 m). In addition, as a method to minimize these drawbacks, the conventional method of pulverizing using a stone mill has been used, but this method has a small processing capacity, so the production volume is only small, and this It is almost impossible to process.

As a method other than using a stone mill, there is a method of pulverizing tea confectionery by operating a pulverizer at low temperatures without impairing the tea's original aroma, taste, and color. This method is generally called freeze-pulverization, and it allows tea confectionery made from any raw material to be pulverized into a fine powder without impairing its aroma, taste, or color. The following fine powders can be easily obtained.

However, since the fine powder obtained by freeze-pulverization has a very large contact area with air, the flavor and aroma characteristic of tea deteriorate extremely quickly over time. In order to prevent such quality deterioration, the fine powder should be stored in the same extremely low temperature environment as when it was crushed, or it should be packaged in a material that is impermeable to oxygen and moisture, such as aluminum laminate.
It must be stored and filled with an inert gas such as nitrogen gas. In addition, when using the fine powder of tea confectionery as it is by dispersing and dissolving it in water, the fine powder floats to the surface of the water and forms a lump, a so-called "mamako", which not only makes dispersion and dissolution extremely difficult, but also causes the product to deteriorate. This method has drawbacks such as scattering of fine powder during filling and loss of IJ shape due to poor flowability.

In order to solve this problem, there is a method of granulating fine powder into granules. However, methods that rely on extrusion granulation as seen in JP-A No. 53-62897, or methods that crush and granulate plate-shaped materials under pressure, generate heat during the process or cause Because a lot of pressure is applied to the tea, and because the molded product containing water must be dried with high-temperature hot air, there is a significant loss of color and aroma, which are the most important elements of tea. Since the granules are very hard, they are difficult to disperse and dissolve in water or hot water. In addition, the shelf life of tea granules granulated using these granulation methods does not change the flavor and flavor, although it is not a fine powder, but if it is not stored under the same conditions as regular tea confectionery, it will deteriorate in a short period of time. It is something that will happen.

The present inventors have solved these drawbacks, and have created tea leaves with excellent dispersibility and solubility without impairing the aroma, taste, and color originally possessed by tea leaves I.
The present invention was completed as a result of intensive research aimed at providing tea granules that have good fluidity and can withstand long-term storage.

That is, the present invention is characterized by comprising a first step for tea such as green tea, oolong tea, black tea, etc., and a second step for coating and granulating the fine powder using a water-soluble coating agent.

Hereinafter, the content of the present invention will be explained in detail.

The tea used in the present invention may be any tea commonly called tea, such as green tea, oolong tea, black tea, brown rice tea, etc., and is not particularly limited. Also,
As the low-temperature refrigerant used in the present invention, liquid nitrogen, liquid carbon dioxide, liquefied natural gas, etc. can be used, but liquid nitrogen is easy to use in terms of ease of use, economical efficiency, etc. 7'b. The temperature during pulverization must be below a temperature that does not reduce the aroma, taste, and color of the tea, and must also be at a temperature that allows fine pulverization of fibrous materials. The temperature may generally be 12 OC or less, preferably 16 Or or less.

If the temperature during pulverization is higher than 12 Otr, it is unsuitable because it becomes extremely difficult to pulverize the fibrous material. In the present invention, fine pulverization refers to a particle size of 100 μm, which is usually referred to as fine powder.
(150 meth) or less, and if it is not such a fine powder, when it is dispersed and dissolved in water or hot water and drunk, it will have a very unpleasant texture and an unpleasant feeling when swallowing. I end up.

The model of the pulverizer is not particularly limited, but impact pulverizer models such as hammer mills, bottle mills, and turbo mills are preferred from the viewpoint of pulverization efficiency.

Regarding the granulation power and method, fluid granulation and transfer granulation are suitable because the desired granule state has excellent fluidity and good dispersion and solubility, and it is easy to coat and granulate. From the viewpoint of production, fluidized granulation is preferred. The raw material used for granulation may be only fine powder of tea confectionery, but the blending ratio of fine powder of tea confectionery and other raw materials can be set arbitrarily depending on the final purpose of use. Also,
During granulation (temperature conditions are G to minimize the loss of tea flavor and flavor, the air blowing temperature should be around 1000, which is the drying temperature of tea confectionery, preferably below 80U, and during granulation The exhaust air temperature, which is a guideline for product temperature, is 50C or less.
Preferably it should be below 30C.

Any water-soluble coating agent may be used as long as it can be used for food. Examples of protein-based coating agents include gelatin, sodium casein, egg white, and lactalbumin. Examples of polysaccharides include microbial products such as pullulan, dextran, and curdlan, sap-derived products such as gum arabic, fruit-derived products such as pectin, and starch decomposition products such as dextrin, which are water-soluble and are therefore suitable as raw materials for coatings. suitable as Although these aqueous solution endothelium can be changed as appropriate depending on the type of coating agent used, an aqueous solution having a concentration of 1% to 30% is usually used.

The granules obtained by coating and granulating the fine powder obtained by freeze-grinding using these aqueous solutions as coating agents hardly lost the aroma, taste, and color originally possessed by the raw tea. Moreover, this granulated material was able to maintain the fresh aroma, taste, and color of the raw tea even when stored at room temperature for a long period of time.

This not only makes it possible to always use tea granules that have very good flavor and aroma, which tea leaves have immediately after production, which is impossible to obtain with conventional tea granules.
Fiber that cannot be ingested in regular tea can be consumed without discomfort, so it can help ingesting fiber in one's diet to improve health.Furthermore, in recent years Cleaning up after tea parties, which has become a major social problem in high-rise buildings in big cities, can also be solved because everything is edible, and the waste generated is also a problem. Hereinafter, the present invention will be explained in detail with reference to Examples and Comparative Examples.

Example 1 15 klj of green tea powder was previously cooled to -200 in a freezer, and then made into fine powder using a Linrex Mill LX-Q model (manufactured by Hoiyo Iron Works) under the following conditions. Grinding temperature -30CX o
- peripheral speed of 109 m/So The particle size of the fine powder obtained under these conditions was 9.7% between 100 μm and 50 μm, and 5%
The percentage of particles with a diameter of 0 μm or less was 90°3%. Sencha fine powder 10A47 obtained by freeze-pulverization was mixed at a ratio of 2 klj of lactose L f, -8 to this mixed powder 12
kq was subjected to fluid granulation using a flow coater FL60 (Freund Sangyo Department). Spray liquid for granulation is 1 part water
00 parts to 5 parts of pullulan, dextrin (DE=10
) was used. Granulation conditions are: hot air temperature 70C, exhaust air temperature 30r, spray L/-pressure 3.5 kq
/cl, 6711 granulation time for spray liquid stool was 28 minutes.

Ichiyuki is shown in Table 1.

Example 2 5 kq of brown rice tea was finely pulverized using a Linrex mill LX-Q type at a rotor circumferential speed of 95 m/s while being cooled to below -100C with liquid nitrogen. The particle size of the brown rice tea fine powder obtained under these conditions is 100 μm ~
2.3% are 44μm, 97% are less than 44μm.
%. A powder obtained by adding 200 g of dextrin (DE=25) to 800 g of brown rice tea fine powder obtained by freeze-pulverization was granulated using Revoling Pan & 16 D (manufactured by Kikusui Seisakusho). Spray liquid for granulation is 10 parts water
0 parts to 10 parts gelatin, dextrin (DE=5)
A solution containing 15 parts was used. Granulation conditions are hot air temperature: 80C, product temperature: 40C, amount of spray liquid used: 470ml.
Met.

The results are shown in Table 1.

Comparative Example 1 Sencha powder 15ktj was made into fine powder under the same conditions as in Example 1. Add 2 kq of lactose to this Sencha fine powder LOkq,
Fluid granulation was performed using a flow coater FL5 Q. The spray liquid for granulation was only water. Granulation conditions are hot air temperature 70C1 exhaust air temperature 30C1 spray pressure 3.5kq/cr
1, the amount of spray liquid used was 8.3 tons, and the granulation time was 30 minutes.

The results are shown in Table 1.

Comparative Example 2 8 kq of Sencha powder was made into fine powder under the same conditions as in Example 1, and 1 kg of lactose and 4.0 kg of water were added to 5 kq of this fine powder. After sufficiently kneading with Ot addition kneading machine, extrusion granulator EXB-7,
5 (manufactured by Fuji Paudal). The granules were dried in a shelf dryer at a hot air temperature of 90C.

The results are shown in Table 1.

Comparative Example 3 100 kg of sencha powder was ground into powder using a nick sample mill (manufactured by Fuji Paudal) (trowel).The particle size of the obtained powder was 50
85% had a diameter of 0 μm to 250 μm, and 15% had a diameter of 1250 μm or less. This powder 5
Add 1 kg of lactose and 2.5 tons of water to kq, mix thoroughly with a kneading machine, extrude and granulate with an EXB-7,5 type granulator, and then with a shelf dryer with a hot air temperature of 90C. Dry.

The results are shown in Table 1.

Comparative Example 4 5 kg of brown rice tea was ground into powder using a nick sample mill. The particle size of the obtained powder was 81% between 500 μm and 250 μm, and 19% was 250 μm or less. Add 200g of dextrin (DE=25) to 800g of this powder.
In addition, it was granulated using a revolution pan. The spray liquid for granulation contains 100 parts of water, 10 parts of gelatin, and dextrin (DF).
, =5>15 parts were used. Granulation conditions are hot air temperature 80
The C1 product temperature was 42 tZ', and the amount of spray liquid used was 520 ml.

The results are shown in Table 1.

1): Add the granules to a concentration of 1% (W/W) in 90C hot water that is being stirred at a stirring bar rotation speed of 12 Orpm, and wait until it is completely dispersed and dissolved. It was measured.

Note 2): The granules were packaged in a 90 μm thick polyethylene bag and stored at room temperature for 3 months.

patent applicant Taiyo Kagaku Co., Ltd.

Claims (1)

[Claims] A first step in which tea such as green tea, oolong tea, black tea, etc. is cooled to 12 OtZ' or less and then pulverized at this low temperature, and a second step in which the fine powder is coated and granulated using a water-soluble coating agent. A method for producing flavored tea characterized by: