JPS59203446A - 凍結真空乾燥による緑茶の製造方法 - Google Patents
凍結真空乾燥による緑茶の製造方法Info
- Publication number
- JPS59203446A JPS59203446A JP7637983A JP7637983A JPS59203446A JP S59203446 A JPS59203446 A JP S59203446A JP 7637983 A JP7637983 A JP 7637983A JP 7637983 A JP7637983 A JP 7637983A JP S59203446 A JPS59203446 A JP S59203446A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- green tea
- rubbed
- vacuum drying
- drying
- 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.)
- Granted
Links
- 244000269722 Thea sinensis Species 0.000 title abstract description 59
- 235000009569 green tea Nutrition 0.000 title abstract description 21
- 238000002360 preparation method Methods 0.000 title 1
- 238000009777 vacuum freeze-drying Methods 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 238000001291 vacuum drying Methods 0.000 claims abstract description 15
- 241001122767 Theaceae Species 0.000 claims 2
- 235000013616 tea Nutrition 0.000 abstract description 37
- 238000010438 heat treatment Methods 0.000 abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 19
- 238000007796 conventional method Methods 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 238000005096 rolling process Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000019225 fermented tea Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000005690 diesters Chemical group 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7637983A JPS59203446A (ja) | 1983-04-30 | 1983-04-30 | 凍結真空乾燥による緑茶の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7637983A JPS59203446A (ja) | 1983-04-30 | 1983-04-30 | 凍結真空乾燥による緑茶の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59203446A true JPS59203446A (ja) | 1984-11-17 |
| JPS6215170B2 JPS6215170B2 (enrdf_load_stackoverflow) | 1987-04-06 |
Family
ID=13603700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7637983A Granted JPS59203446A (ja) | 1983-04-30 | 1983-04-30 | 凍結真空乾燥による緑茶の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59203446A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018029562A (ja) * | 2016-08-26 | 2018-03-01 | 株式会社 伊藤園 | 粉末茶添加物、混合粉末茶及び混合粉末茶含有食品の製造方法 |
| JP2019041708A (ja) * | 2017-09-05 | 2019-03-22 | 株式会社福寿園 | ペースト茶の製造方法 |
| JP2020188725A (ja) * | 2019-05-22 | 2020-11-26 | 株式会社野秋農園 | 生葉様フリーズドライ茶葉及びその製造方法 |
-
1983
- 1983-04-30 JP JP7637983A patent/JPS59203446A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018029562A (ja) * | 2016-08-26 | 2018-03-01 | 株式会社 伊藤園 | 粉末茶添加物、混合粉末茶及び混合粉末茶含有食品の製造方法 |
| JP2019041708A (ja) * | 2017-09-05 | 2019-03-22 | 株式会社福寿園 | ペースト茶の製造方法 |
| JP2020188725A (ja) * | 2019-05-22 | 2020-11-26 | 株式会社野秋農園 | 生葉様フリーズドライ茶葉及びその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6215170B2 (enrdf_load_stackoverflow) | 1987-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101216108B1 (ko) | 열에 의한 갈변 및 탄화현상이 억제된 차 및 그 제조방법 | |
| JP6288761B2 (ja) | 退色しにくい緑茶およびその製造方法 | |
| KR101102072B1 (ko) | 원두 냉동식 커피 제조방법 | |
| JP4425279B2 (ja) | コーヒー組成物及びその製造方法 | |
| JP3101567B2 (ja) | 茶葉エキス粉末の製造法 | |
| JPS59203446A (ja) | 凍結真空乾燥による緑茶の製造方法 | |
| JPS63169933A (ja) | 粉茶の製法 | |
| KR100575400B1 (ko) | 황차 및 그 제조방법 | |
| JPH10117748A (ja) | 杜仲の生葉の保管方法及び杜仲茶の製造方法 | |
| JP2516149B2 (ja) | 周年供給できる調理グリの製造法 | |
| JPH05153941A (ja) | 発酵桑茶及びその製造方法 | |
| JP3777180B2 (ja) | 加工栗の製造方法および加工栗 | |
| AU658523B2 (en) | A food product based on soyabeans and a process for its production | |
| KR100235109B1 (ko) | 냉녹차의 제조방법 | |
| JP7726654B2 (ja) | 発酵茶の製造方法 | |
| JPS62186746A (ja) | 緑茶の製法 | |
| CN111670984B (zh) | 一种桑叶绿茶的制作方法 | |
| KR950013950B1 (ko) | 미숙보리를 이용한 음료의 제조방법 | |
| JP3889240B2 (ja) | 緑茶組成物及びその製造方法 | |
| JP2001231450A (ja) | 高タンニン含有緑茶缶飲料の製造方法 | |
| JPH04207153A (ja) | 湿潤緑茶とその製造方法 | |
| JPH04360646A (ja) | コ−ヒ−豆の焙煎方法 | |
| JPH10243771A (ja) | 枝豆とその製造方法 | |
| CN115669775A (zh) | 一种杜仲烤茶及其制备方法 | |
| KR102484535B1 (ko) | 구절초 꽃 발효숙성 차 및 이의 제조방법 |