JPS6078543A - Production of powdery tea rich in vitamin c - Google Patents

Abstract

PURPOSE:To obtain powdery tea containing extremely large amount of takable vitamin C, economically in large quantities, by heat-treating and drying the tea leaves containing vitamin C, freezing with liquid nitrogen, and pulverizing the product. CONSTITUTION:Tea leaves cultivated without using a plastic film cover and containing about 100mg, preferably 125mg of vitamin C per 100g of raw tea leaves, are heat-treated e.g. with hot water, and dried with fire or in air flow. The dried tea leaves are frozen in a tank with liquid nitrogen, and pulverized at a high speed in the freezing tank or in the other crushing machine. Powdery tea having vitamin C-content of about >=500mg/100g can be produced by this process. Preferably, the newly picked tea leaves are heat-treated.

Description

[Detailed Description of the Invention] Kinoe BA relates to a method for producing powdered tea containing a large amount of vitamin C.

Traditionally, the tea leaf infusion was boiled down and the extract was made into powder.
Powdered tea is known. Powdered tea can be easily and immediately consumed and has the advantage of not coming out from the tea, but because it takes a long time to boil down, most of the vitamin 0 is destroyed and there is very little vitamin C that can be drunk. There was a thunderstorm.

Sencha produced using tea leaves harvested using the normal uncovered cultivation method contains 250 out of 1009 vitamins, according to the 4th edition "Japanese Food Standard Composition Table J" published by the Science and Technology Agency.
Although it contains r, the content of vitamin C when flowing tea is 4 ■ (when 480 ml of 90℃ hot water is used for Sencha 102 and flowing after 1 minute), it is less than h, and the content of vitamin C from tea is small. Anti-oolong tea fermented after harvest and black tea fermented after harvest have a vitamin C content of 8 and 0 out of 1002, respectively, according to the 4th edition of the Japanese Food Composition Table 1. The content of vitamin 0 at the time of tea ceremony is 0■.

Gyokuro and matcha are often grown with their leaves covered to prevent direct sunlight during cultivation, so according to the 4th edition of the Japanese Food Composition Table, the vitamin C content is 110 and 60 cm per 100 f, respectively. Yes, the content of sencha does not even reach the limit.

Matcha is released from the tea and can be drunk immediately, so you can drink the entire amount of vitamin C it contains, but it contains 0 vitamin C.
The amount of vitamin C that can be drunk is small, as the content is not even close to that of sencha.

Also, an old-fashioned stone mill? Since it requires a very long time to be ground finely, it is extremely expensive and there are some drawbacks to the production process. In addition, there are vitamins CId-reduced vitamin C and m-vitamin C, and the υ-form vitamins change and disappear quickly, but matcha is due to the frictional heat when grinding and oxidation in the air! 7Tg? 9-4 (vitamin C changes/l
'They are often extinct.

The present invention has a vitamin O content of approximately 500"+1'/1.
It has more than 0.00 ■, which is more than double that of sencha, and the whole amount is drinkable, so it is produced in large quantities in the powdered tea ceremony, where there is an extremely large amount of drinkable vitamin C.

The method of the present invention includes a step of short-time heat treatment of tea leaves with a vitamin C content of about 100i+V/100v of fresh leaves or more, a step of drying the heat-treated tea leaves, and a step of drying the dried tea leaves using liquid nitrogen. This method consists of a combination of a freezing process and a process of pulverizing frozen tea leaves, and produces a powdered tea with a vitamin C content of about 500 x 71,002 or more. This is the manufacturing method.

As for the raw material tea leaves, the vitamin C content is about 50 to 62.5 W/1oo of normal tea leaves.
Use tea leaves that are at least twice as large as fresh leaves. Such tea leaves are disclosed in the patent application filed in 1973 by the present applicant.
It can be produced by the method of No. 7-2138117. This method is the same as the regular tea cultivation method in that it is grown without cover, so it receives sunlight and is high in vitamin C and is inexpensive, but it is less expensive than the conventional method of growing tea leaves. ~
1//1°. Leaflet water and nitrogen fertilizer? Because it is a special cultivation method in which the roots are fed and fasted, it is possible to produce tea leaves with at least 2 to 40 times the vitamin C content of regular tea leaves with less effort and expense. can.

In one example of cultivation, the content of vitamin C is 2000■
/100 f fresh leaves. In order to eliminate the activity of vitamin C-degrading enzymes, it is best to use tea leaves immediately after harvest.

Fresh tea leaves (containing about 75 to 80 g of water) have about 8
Heat-treat with boiling water at 0 to 100°C for about 10 seconds to 2 minutes. or high-temperature steam, for example, about 10
Heat treatment for seconds to B minutes. If the heat treatment time is long, both reduced vitamin O and oxidized vitamin O are easily destroyed by heat, so the treatment time should be as short as possible. This increases the shelf life of reduced vitamin O.

Heat-treated tea leaves are heated to a moisture level of 8 to 10% by heating or wind power.
to dry. Reducing the moisture content improves the storage and transportability of heat-treated tea boxes and reduces the loss of oxidized vitamin G.

Dried tea leaves are stored in a tank using a liquid store until it reaches approximately -4
Treat at 0 to -180°C for about 1 to 80 minutes and freeze. Since liquid nitrogen is used and there is no oxygen, oxidized vitamin C is not destroyed.

The frozen tea leaves are ground at high speed in a freezing tank or other grinding machine. It is preferable to perform pulverization when or immediately after dispersing liquid nitrogen as a gas in order to prevent oxidation. Grinding can be carried out, for example, by stainless steel blades rotating at high speed, and the tea leaves, weakened by freezing, are easily and quickly ground in a very short time. The powder level should be slightly coarser than matcha, for example, but adjust as necessary.

The powdered tea of the present invention, which has become a fine powder with a high content of vitamin C, has no part to throw away as dashi, and can be drunk or eaten in its entirety. In this way, the powdered tea according to the present invention is “
It can be thought of as edible tea, and the human body absorbs a lot of vitamin C. In addition, it has a high content of nutrients such as vitamins >A1 and B, and the precious plant fibers that were previously used as dashi grains are fully utilized, which is useful for preventing various diseases such as colon ulcers and pimples. . Furthermore, An11111 VC
It can be produced in large eagle. Accordingly, C1 is extremely useful! The broad spirit and vision of the present invention! Of course, various changes and modifications can be made without departing from 11.

Claims (1)

[Claims] L Tea leaves with a vitamin C content of about 100 ■/fresh leaf 1002 or more? A process of heat treatment for a short time, a process of drying the heat-treated tea leaves, and a process of drying the dried tea leaves with liquid nitrogen? It consists of a combination of a process of freezing tea leaves and a process of powdering the frozen tea leaves, and the content of vitamin C is about 500 m
A method for producing powdered tea with a high content of vitamin C, which is characterized by producing powdered tea with a content of y/100f or more. 2. In the method described in claim #l, tea leaves having a vitamin C content of approximately 125η/100f of fresh leaves are heat-treated. & In the method described in claim 1, heat-treating tea leaves produced by uncovered cultivation. 4. Heat-treating tea leaves immediately after harvesting in the method described in claim 1. In the method according to claim 1, tea leaves are heat-treated in boiling water at about 80 to 100°C for about 10 seconds to 2 minutes. 6. In the method according to claim 1, tea leaves are heat treated with high temperature steam for about 10 seconds to 5 minutes. F. In the method according to claim 1, the heat-treated tea leaves are dried by thermal power or wind power to a total moisture content of about 8 to 5%. 8. In the method according to claim 1, dry tea leaves are heated at about -40' to -80°C at about 1 to -80°C using liquid nitrogen.
Freeze for 80 minutes. 9. In the method according to claim 1, frozen tea leaves are ground at high speed in a freezing tank.