JPS60137249A - Production of instant tea - Google Patents

Abstract

PURPOSE:To produce an instant tea, e.g. green tea, black tea or oolong tea, having moderate astringency while retaining full flavor components and further improved both in flavor and taste. CONSTITUTION:Tea leaves are dipped in water containing cyclodextrin at 20- 40 deg.C, and pressed to give an extract solution. Ascorbic acid is then added thereto to afford an extract solution containing the ascorbic acid. On the other hand, the tea leaf residue after the pressing is dipped in hot water at about 80-95 deg.C to give an extract solution. Ascorbic acid is then added thereto, and the resultant solution is then concentrated to give a concentrate. An excipient and extender, e.g. cyclodextrin, is added to both or either one of the above-mentioned extract solutions, and the above-mentioned extract solution containing the ascorbic acid and the concentrate are mixed. Pulpy materials, etc. are removed by centrifugation, etc., and the mixture solution is sterilized and then dried by means of freeze-drying, vacuum drying, etc. to give the aimed powder or granular tea.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an instant base, and in particular to green tea, black tea, oolong tea, etc., which sufficiently retain aroma components and have a moderate astringency, and which are excellent in both aroma and taste. The present invention relates to a method for producing an instant group.

To obtain tea liquid from tea confectionery such as green tea, black tea, and oolong tea and make it available for drinking, generally hot water at 60°C to 100°C is poured over the tea leaves for 30 seconds to 5 minutes, depending on the type of tea. The leachate is then left to drink. By the way, in these cases, a teapot or tea strainer must be used for infusion, and the infused tea liquid has different components depending on the temperature of the water, soaking time, etc., and therefore the aroma and taste may vary. The color reduction depends on how the tea is brewed.

On the other hand, there are two conventional methods for producing instant groups. The - is about 60℃ or less, preferably 3
In the second method, tea leaves were extracted in hot water of about 60° C. or higher at a high temperature.

However, in the former case, of the important elements of tea quality, namely aroma, astringency, and color reduction, it is possible to extract and retain the aroma and color reduction, but it is not possible to obtain astringency, and it is possible to extract and retain the aroma and color reduction, but it is not possible to obtain astringency. It had become. In the latter case, on the other hand, an astringent taste is obtained and the taste is that of tea, but the aroma volatilizes and cannot be retained, resulting in a product without aroma.

The present invention does not have such drawbacks of the conventional methods, and has a constant aroma, astringency, and reduced color by simply pouring hot water onto powder or fruit granules, and is superior to the preferred tea liquid that is directly infused from tea leaves. This is a production method designed to provide an instant base that is comparable in quality, inexpensive, and easily drinkable.The gist of the method is to soak tea confectionery in water containing cyclodextrin and then press it to obtain an extract (a). ' is obtained, and the tea leaf residue after pressing is further immersed in hot water and then pressed to obtain an extract (b),
Ascorbic acid is added to both extracts, and a bulking agent is added to at least one of the extracts, so that the extract (a) becomes an added extract (C), while the residue is The added extract (d) is concentrated and cooled to form a concentrated liquid (e), and the added extract (C) and the concentrated liquid (e) are mixed and then dried to form a powder or granules.

The volatile aroma components and the astringent components, mainly tannins, of tea confectionery react reciprocally with water temperature. Tsu-! C,
Aroma components can be leached and retained in the liquid at low temperatures, but volatilize at high temperatures, and astringent components are leached into the liquid only in small amounts at low temperatures, but are fully leached at -high temperatures. If one of these components is extracted and preserved without destroying or disappearing the other, then by extracting that one component, it becomes possible to extract and preserve both components from the same tea leaf. A method developed with this in mind is to obtain an extract (a) by immersing tea confectionery in water containing cyclodextrin and then pressing it, and then immersing tea leaves after this pressing in hot water and then pressing them. An extract (b) is obtained.

It has recently been known that cyclodestrin has the ability to extract and retain aroma components without volatilizing them.

This cyclodextrin is used in an amount of 1 to 10% by weight based on the tea leaves used. If it is less than 1%, the extraction and retention of aroma components will be insufficient, and if it is more than 10%, the sweetness of cyclodextrin will be felt when drinking, which is not desirable. The cyclodextrin is added to water at a weight ratio of about 5 times or less, preferably about 3 times, to the weight of tea confectionery (20 to 3 times).
(approximately 40° C.), and the tea leaves are sufficiently immersed in the solution and then squeezed to obtain the extract (a). If the amount of water removed is too small, the aroma components will not remain in the tea confectionery, and if it is too large, it will put a burden on the process of drying and producing the instant base, which is not preferable.

Therefore, in addition to the tea leaf residue from which aroma components have been extracted, the majority of the astringent components remain unextracted.
The tea leaf residue is immersed in hot water of about 80 to 95° C. within about 3 times the weight ratio, and then squeezed to obtain an extract. If the temperature of the hot water is too low, it will take a long time to extract the astringent components, leading to a decrease in work efficiency and the extraction of unnecessary components, while boiling water is not preferred because it poses a danger to the work.

In this way, the extract (b) sufficiently extracts and retains the astringent components of the tea leaves.

The extract (a) was further added with ascorbic acid and dextrose as an excipient and filler to maintain the reduced color of the tea liquid and prevent deterioration due to browning. After that, the added extract (e
). Cooling is necessary to maintain quality. On the other hand, in the extract liquid), ascorbic acid and dextrose (extract) are added as an excipient to further prevent quality deterioration.
After adding IJ, etc., this liquid is concentrated to about 3 to 8 times and cooled to about 30° C. or lower to obtain a concentrated liquid (d). If the concentration is too high, it will cause browning and deterioration, and if it is too thin, it will put a burden on the process of drying and producing the instant group, which is not preferable. In the above, excipients, dextrin, etc. as fillers may be added to either the extract (a) or the extract (a).

In this way, after mixing the additive extract (e) and the concentrate (d) made from the same tea leaves, they are centrifuged to remove cibarp substances, etc., and then subjected to short-term high-temperature sterilization. In order to avoid a decrease in flavor during the drying process, freeze drying, vacuum drying, etc. are preferably carried out, but short-term heat drying may also be carried out by high frequency drying, spray drying, drum drying, and instant groups can be obtained. In this way, according to Honuramei, it contains all the useful ingredients of tea confectionery, and by pouring an appropriate amount of hot water, it has an aroma and astringency that is no inferior to regular tea liquid that is drunk directly from tea confectionery. , it is possible to obtain instant tea with a desirable tea color. Almost no useful components are left in the tea leaves, the residue is fully utilized, and the drying efficiency is good, making the manufacturing process more efficient and economically advantageous.

Examples of the present invention will be shown below.

Example 1 (When green tea leaves are used as raw material tea leaves) Green tea leaf IK
Pe, 90% cyclodextrin in 2.51% water at 30°C
Br1x1
A 4.7 degree extract (a') of 1.48 Kpi was obtained. This extract (a') is centrifuged to remove pulp,
Ascorbic acid 0.2g and dextrin (DE 10
15 (le) was added, dissolved, immediately cooled and stored at 8°C to obtain an added extract (C').

The weight of this liquid was 1.63 KP, Br1x 21 and 4 degrees Teh -+. On the other hand, 80°C hot water 31 was added to 1.5 5' of the tea leaf residue obtained by squeezing to obtain the extract (a').
After soaking for a minute, it is squeezed using a screw press machine to obtain Br1
x5.1 degree extract (b') 2.74, p was obtained.

This extract (b') was centrifuged to remove pulp, then added to and dissolved in 41 g of ascorbic acid and 28 N' dextrin (with a DE of about 10), and the liquid temperature was heated and maintained at 40°C. while concentrating. The extract just before concentration is Br1x 6.0 degrees and the liquid weight is 2.77KIi+
Met. Concentration was completed when Br1x was 25 degrees and the liquid weight was 0.52 KP, and the mixture was cooled to 20'C to obtain a concentrated liquid (d'). Here, the extract (0) and the concentrated liquid (d) were mixed to obtain a mixed solution of 2.15 Kp of Br1 x 22 degrees.Furthermore, this obtained mixed solution was heated to 95 After heat sterilization at ℃ for 30 seconds,
Cooled to ℃. As a result of freeze-drying this, 430 g of instant green tea powder (44% of the raw tea leaves) could be obtained.

The instant tea beverage obtained by pouring 150 m/i of hot water at 95°C into this powdered Ig had almost no change in aroma, astringency, or color reduction compared to regular tea liquid obtained directly from tea confectionery. .

Example 2 (When black tea leaves are used as raw material tea confectionery) Black tea leaves 22
5 was added to a solution prepared by dissolving cyclodextrin 2o and 25KP't in water 5631 at 30℃ for 30 minutes at 30℃.
After soaking for a minute, it was squeezed using a hydraulic press machine (12oKP/m).
) 419.59 was obtained.

42 g of ascorbic acid and 29°88 KPf of dextrin (DE', about 10) were added to this extract (a''), dissolved, immediately cooled, and stored at 8°C to obtain an added extract (CN). 90℃ hot water 6097K to the tea confectionery residue 343Ky obtained when extract liquid (a')' was obtained.
', and after soaking for 5 minutes, use a hydraulic press (10oKp/
i) and squeezed the extract (b"
) got 2 at 576.5.

This extract (b") contains ascorbic acid 86.5.9,
Dextrin (DE about 10) 6. Added to 9 to 35,
After dissolving, the solution was concentrated while heating and maintaining the liquid temperature at 40°C. The extract just before concentration had a Br1x of 6.47 degrees and a liquid weight of 582.9:9. Concentration was completed when Br1 x 26 degrees and the liquid weight became 144 to 9, and the temperature was 20℃.
It was cooled to a concentrated liquid (d"). Here, an extract (C") was obtained.
) and concentrated liquid (d") to obtain 593.3 KP of Br1 x 20 degree extract. Furthermore, this mixed extract was centrifuged to remove pulp to 0.01% or less. , 95°C, 30°C using a plate heat exchanger
After heat sterilization for a second, it was immediately cooled to 20°C.

As a result of freeze-drying this, instant black tea powder 99%
Kp (44% of raw tea leaves)'! I was able to get r.

An instant black tea beverage obtained by pouring 150ml of 95°C hot water into 1g of this powder had almost the same aroma, astringency, and reduced color compared to regular black tea liquid obtained directly from tea confectionery.

Applicant: ITOEN Co., Ltd.

Claims (1)

[Claims] The tea leaves are soaked in water containing cyclodextrin and then pressed to obtain an extract (a).The tea leaf residue after this pressing is further soaked in hot water and then pressed to obtain an extract (b). The extract (
A) is used as an added extract (e), while an added extract (d) from the residue is concentrated and cooled to make a concentrated liquid (e), and this added extract (C) and concentrated liquid (e) are mixed. A method for producing an instant base, which is then dried to form a powder or granule.