JPS61119140A - Production of flavor component in toasted green tea - Google Patents

Abstract

PURPOSE:To produce an aqueous solution of a flavor component in toasted green tea having flavor closely resembling natural toasted green tea, by indirectly heating a by-product formed in producing various kinds of green tea such as coarse green tea in an inert gas stream, and condensing the generated flavor component. CONSTITUTION:A by-product formed in producing coarse green tea or waste thereof or classifying various green tea products is roasted in a gas stream of an inert gas such as nitrogen gas or a mixed gas thereof with steam at <=210 deg.C by indirect heating. The resultant flavor component generated by the above-mentioned heating is then cooled to 5--5 deg.C and condensed to collect the above-mentioned flavor component as an aqueous solution.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a fresh flavor component unique to hojicha that is generated when roasting rough tea, rough tea scraps, or by-products of various tea manufacturing processes! , alteration due to heating, oxidative alteration due to oxygen in the air, etc.! This relates to a method of efficiently collecting while preventing as much as possible, and the roasted tea flavor components obtained here are:
In addition to being added to tea products to improve their quality, it is also added to various foods, drinks, and luxury goods to enhance their aroma and flavor.

[Conventional technology]

The flavor components of tea are very delicate and easily deteriorate due to heating or oxygen in the air, so it has been considered difficult to collect fresh, high-quality flavor immediately after roasting.

5olable Tea Production Pr
occesses (N-engineering (IHOLAεPINTAU)
Written by RO, NOYES DATA, t9'yO) p.
, ≦Z~g3 describes a method for recovering some of the flavor components of black tea.

For example, in order to collect the flavor components generated during pasteurization of tea, heated air is aerated and the heated air containing the flavor generated during pasteurization of tea is created in a closed system? After being cooled below the dew point to collect flavor components, it is heated again and circulated as heated air. This method requires a large amount of heated air as a heat source for drying, and because the heated air is brought into direct contact with the tea leaves, the flavor components are subject to thermal and oxidative alteration.
.

In addition, prior to hot water extraction, volatile components and fat components are separated from the tea leaves using gaseous or liquid carbon dioxide, and then the tea leaf residue is heated. A method is also described in which water extraction is performed, the resulting extract is concentrated, and volatile components and fat components separated in the previous step are reduced thereto.

However, in order to use gaseous or liquid carbon dioxide for this purpose, a pressure-resistant container is required! It is not an economical method.

Furthermore, it is difficult to avoid deterioration of flavor components during concentration.

Furthermore, a method is described in which only volatile components are separated from a hot water extract of tea leaves using steam or inert gas, and then high-boiling components in the extract are concentrated under reduced pressure, and the separated volatile components are reduced. However, even with this method, it is difficult to avoid scattering or deterioration of flavor components during hot water extraction or concentration.

Regarding green tea, after extracting tea leaves with ether, the ether is distilled off and the residue is distilled with reduced pressure steam CT, Yam
anishi et al: Agr, Biol-
chem-, 3°/102 (/9 Otsu 6)], a method of crushing the tea and distilling it under reduced pressure at around 60C with water fE (T
, Yamanishietal: Agr, Bio
l, C! hem,, J Q, J-99 (/9J?
)) etc. are used for academic purposes to search for flavor components. However, with these methods, the obtained flavor water-soluble solution is too dilute to be practical, and the collection of volatile components is not sufficient. Is superheated steam or water vapor added to rough tea? Disclosed is a method for producing tea with excellent flavor by contacting with hot gas containing. However, the hot gas containing superheated steam or steam is used for the purpose of removing defective components (altered odor components) generated during storage of crude tea from tea products and adjusting the moisture content of tea products. However, there is still no practical means to efficiently collect the flavor components of tea without sacrificing its natural qualities. Moreover, even though the strongest flavor is produced during pasteurization, no efficient capture means has yet been provided. 1. [Problems to be solved by the invention] Regarding the flavor of tea, volatile aroma components and The coexistence of water-soluble taste components at the boiling point is important, and especially for hojicha, it is said that tea with a unique aroma and refreshing astringency and umami from tannins is preferable.However, if the tea is exposed to heat or air, When exposed.

Its flavor varies considerably, is extremely unstable, and has subtle differences in its flavor. Such water bathing ingredients are isolated with their natural flavor compositions and artificial? It is desirable to use it to improve the flavor of drinking tea and to add flavor to sweets. Moreover, the existing tea manufacturing process produces by-products such as tea stalks and tea scraps containing fine powder, which have little market value.
It is economically important to manufacture.

[Means for solving problems]

The present inventors discovered a fresh and desirable flavor component unique to hojicha, which is generated when roasting raw tea, rough tea scraps, and by-products of various tea manufacturing processes. As a result of extensive research into how to efficiently collect the natural component composition as a concentrated aqueous solution, we found that when it is carried out indirectly using nitrogen, etc., and at an elevated temperature below λlOC, Volatile aroma components and high-boiling flavor components are released together with water, and when they are condensed and collected at below sC, the favorable flavor components unique to Haujicha are achieved with its natural composition, freshness, and aroma. This product can be retained and recovered, and can be commercialized as a concentrated flavored aqueous solution of a certain quality without the need for artificial ingredient adjustment.Furthermore, when added in small amounts to tea products, ice cream, confectionery, etc., this product Not only does it enhance the aroma, but it also has a light astringent taste that is unique to Guni Hojicha.

To enhance umami and improve its flavor? The present invention has been completed.

That is, the present invention roasts crude tea, crude tea scraps, or various tea manufacturing by-products by indirect heating at a temperature below -lOC in an air stream of an inert gas or a mixed gas of an inert gas and water vapor, and roasts the resulting flavor. Is it possible to condense the components below tjC and collect them as a concentrated flavor aqueous solution? This is a method for producing the characteristic roasted tea flavor component.

The raw tea used here is obtained by heat-treating the raw tea leaves to inactivate the fermentation and then drying them; more specifically, the tea leaves are steamed, roughened, and steamed according to the general process of tea machine manufacturing. How is the process of rolling, rolling, medium rolling, re-rolling, fine rolling, drying, etc. obtained? Generally, tea leaves are irregular in shape and have a high moisture content, and are also called coarse (manufactured) tea, raw tea, etc. In addition to crude tea, the invention also includes crude tea scraps from each process of crude tea production, as well as by-products such as tea, fine powder, and tea tree stems with low market value that are produced during the sorting of various tea products. It can be used as

In the present invention, as a heat source for generating the flavor of maggot tea,
Heated air? The raw materials should not be brought into direct contact with the raw materials (heating is performed by indirect heating by exposing the material to the wall of the roasting pot), and as the temperature inside the roasting pot rises, an airflow of inert gas or a mixed gas of inert gas and water vapor is generated. Volatile components and high boiling point components generated from the heated raw tea, rough tea waste, or various by-products of tea making are collected as water bath components.

The existing process of drying tea or pasteurizing raw tea is usually carried out by contacting with air or a large amount of heated air. Even if it is a by-product, it is not only difficult to collect the aromatic components of maggot tea, but also its aroma deteriorates.

In the present invention, any inert gas can be used, but from an economical point of view, it is preferable to use readily available nitrogen gas alone or in combination with a small amount of water vapor. It is best to use an inert gas or a mixed gas of inert gas and water vapor at a flow rate of 71 to 10017 minutes per rough tea/Ky.

j! ~30! Preferably, roasting is carried out in a stream of nitrogen gas or a mixed gas of nitrogen gas and water vapor at a flow rate of 1/2 min. A minimum inert gas flow rate of iU/J,/min is required; if it is less than that, the residence time of the flavor components in the roasting pot will be long (this will cause flavor deterioration, and conversely, the inert gas flow rate will be too low). If the time exceeds 1 minute, the flavor components may escape without condensing.When using a mixed gas of nitrogen gas and water vapor, the ratio of water vapor is Ire/-20 mol.

Depends on the quality and moisture content of the raw materials and the intended use of the obtained flavor aqueous solution. For example, if the quality of the crude tea is good, the water vapor content in the mixed gas can be increased. In the case of low-grade crude tea, if the water vapor content in the mixed gas is increased (too much), the yield of the flavor aqueous solution will increase, but the solid content concentration and aroma will weaken. When used as a carrier gas, excessive thermal decomposition and oxidative deterioration due to oxygen in the air can be avoided, and the aroma components of Hajicha can retain a desirable flavor. This is done at a higher temperature than normal drying or pasteurization, but this is done in order to convert as much i5gJ component as possible through thermal decomposition. The flavor component has too strong a burnt odor and is unsuitable as a flavor component for hojicha. An aqueous solution of roasted tea flavor components that has a desirable aroma and flavor can be applied to a wide variety of applications.In this case, it depends on the origin of the crude tea used and the manufacturing method.

The desirability, aroma, astringency, and umami of Haujicha vary slightly, so the maximum roasting temperature depends on the purpose of use.
? :C1(yC), and it is recommended to select a temperature lower than this value and carry out the test.

The roasting time is in the range of 70 minutes to 90 minutes under the above roasting conditions, but preferably -0 minutes to 6D minutes.

Regarding the collection of flavor components, it is desirable that the cooling temperature is lower. In order to collect desirable aroma components, a temperature below sC is required; at temperatures exceeding this temperature, the collection of flavor components is insufficient.In addition, since the collected flavor components contain water, temperatures below -3SC are insufficient. Since ice may form on the heat transfer surface of the cooler, reducing the cooling capacity and clogging the gas line, it is practically desirable to cool the cooler to a temperature range of 5C to -IC.

Does the roasting device used in the present invention have features such as stirring that can heat it evenly? Roasting pot, heating source? Heating equipment, including steam? It consists of an inert gas ventilation system that allows mixing, a collection device containing refrigerant, measuring instruments, controllers, etc. At the time of actual use, the appropriate amount of raw materials should be added to the pot. Preparation, stirring, and ventilation with inert gas or a mixture of inert gas and steam, attaching a collection container, heating the roasting pot from the outside to raise the temperature to the set temperature, and collecting the flavor components generated. do. In the case of a laboratory scale, the parts that come into direct contact with raw materials, flavor aqueous solutions, etc., are made of roasting equipment (with some exceptions, glass or stainless steel materials are used; however, for industrial equipment, stainless steel, glass lining, etc.) are used. It is desirable to use materials that take into consideration the impact on hojicha products.

In the present invention, the total amount of the flavor component aqueous solution distilled out when the roasting temperature is raised from room temperature to 21 QC is 0 to 30% by weight based on the amount of raw materials charged,
The amount of distillation is controlled by the quality of the raw materials, water content, and water vapor content contained in the inert gas. Then, the flavor aqueous solution gradually changes to the brown color characteristic of tea.The pH of this flavor aqueous solution is 3 to 4 t, and the acidity (in terms of citric acid) is 7.0% to 3.0%.

Caffeine content 0.07~Q, lj weight/volume ratio, tannin content 50~300~0h, solid content (Brix)
It has a property t of 7.0 to 5.0. This distillate has a fresh aroma very similar to that of hojicha immediately after burning, and the aroma is usually a rich flavored aqueous solution that can be recognized even when diluted 1000 times or more. Since such substances produce precipitates when allowed to stand, depending on the intended use of the flavor aqueous solution, the resulting precipitate yrP may be removed by cooling and allowed to stand for use. Antioxidants such as natural vitamin E are also used to improve storage stability! It may be added, but the flavor will not change.

101"6 tL 6 #1 'lゝ11■"61 types In addition to being used in tea products, it is also used in foods, beverages, and luxury goods to enhance and improve their flavor, or to suppress undesirable flavors. be able to.

In that case, the usage amount is 1 (usually 0, O!, although there is no limit to it).
It is desirable to use it within the range of -σ coefficient.

In other words, this Hoji Chaban flavor liquid can be used for one can of tea or tea bag type tea products such as green tea (gyokuro, tencha, matcha, sencha, bancha, haujicha, tamaryokucha, etc.), one fermented tea (black tea, etc.), Semi-fermented tea (oolong tea, bao-tung tea, etc.).

Processed tea (bancha, etc.) with 0.7-3% addition of nige, genmaicha, kombucha, barley tea, soft drinks [barley tea, black tea, oolong tea, etc.]
Powdered soft drink C instant tea.

instant tea, etc.), sweetened powdered tea, furikake foods (
(chazuke, etc.), soba, udon, chewing gum, alcoholic beverages, alcoholic beverages, carbonated drinks, etc., 0.0j to 2% Harimata, ice cream, frozen confectionery, etc.

0.1 to 3 for frozen desserts, milk drinks, candies, Japanese sweets, etc.
%, it can be used to impart a light flavor unique to tea, and to strengthen and improve the taste.

〔Effect of the invention〕

The present invention is relatively easy to operate, is economical, avoids oxidative deterioration caused by bojimine, has a roasted tea flavor that is extremely close to natural, and has a flavor similar to that of hojicha. tea products.

When added to other luxury goods, it is a very useful method for the present invention, as it not only enhances the flavor, but also imparts a desirable flavor and improves the quality.

〔Example〕

The present invention will be explained in more detail with reference to Examples and Application Examples below; however, the present invention is not limited to these Examples and Application Examples.

Example 1 Into a liter separable flask (hereinafter simply referred to as flask) equipped with a strong stirrer, a nitrogen gas inlet and outlet, and a thermometer, crude tea/jOP'l was placed, stirring was started, and nitrogen gas was added. %: 3.91 Ventilate at a flow rate of 1 minute. A number of traps with an ioomt capacity were connected to the nitrogen gas outlet in series, and both were cooled to -sC.
When the temperature reaches a constant temperature of 07:, place the flask in the oil bath and v! Start i-boiling. Approximately 30 minutes after the start of roasting, when the flask internal temperature reaches /9jC, the flask is pulled out of the oil bath and roasting is completed. Can the flask be cooled with a simple blower? Blow to cool. Meanwhile, is there a white waxy substance inside the trap? Pale yellow flavored aqueous solution containing 16. After separating the waxy precipitate tP that was generated by leaving it for 7 nights in this flavored water bath 1vjc, it was analyzed according to a conventional method.
．． 14g%, caffeine content 0.0291% weight/volume
, tannin content t2t, 4 gmy%, Prixco,
It was 2.

A sample diluted 300 times with water (
(referred to as test product) and commercially available finest maggot tea J9F approximately qjc
After leaching for 7 minutes in boiling water 1j DrR1, the sample was left to cool (Brix 0.31'ff: prepared, and evaluated by a panel of three people for the strength of aroma, flavor C, astringency, harsh taste, and umami (taste)) When evaluation 7 was carried out, everyone agreed that the test product was stronger.Also, when we conducted an overall judgment on the flavor typical of Haujicha, everyone agreed that the test product was superior. .

Example 2 In this example, when collecting flavored water fauft, the internal temperature of the roasting pot was room temperature to /2 (at 7C, the nitrogen gas t% was 12/ to /'9).
jC is a mixed gas consisting of nitrogen gas and water vapor? This is an example used.

Tea tree stems in the same flask as in Example 1? Contains 1 jo fine tea powder
) is installed so that two types of nitrogen gas are produced: dry nitrogen gas that does not contain water vapor, and nitrogen gas humidified with water vapor (i.e., when humidifying with water vapor, dry nitrogen gas In the hot water of so large capacity held in fgDC.

A predetermined amount of water vapor? Add to dry nitrogen gas. Then, two traps with a capacity of 4,1 DOmb are connected in series to the nitrogen gas outlet, and both are cooled to -jC.Meanwhile, a high-temperature silicone oil bath is preheated to a predetermined temperature. When it reaches the temperature of
water vapor! Containing hot nitrogen gas (content of water vapor -, comol %
) and vented for an additional 32 minutes at a flow rate of 3.9,717 minutes.

When the internal temperature of the flask reached 9°C, the flask was taken out of the oil bath and roasting was completed. Cool the flask as quickly as possible by blowing cold air onto it using a simple blower. During this time, the trap collected a pale yellow flavored aqueous solution in which 32.2 grams of white waxy solids were suspended. The flavor aqueous solution is IC
After 7 nights of rest.

As a result of separating the waxy product VF and analyzing it according to the conventional method, p
H3, 24t, acidity (citric acid equivalent) /, /glφ, caffeine content o, o34to weight/volume %, tannin content / /t -93In9%, Pricksko,! Met.

Regarding this flavored aqueous solution, the same commercially available Gokujyo Maggot Tea! as described in Example 1! As a control product, five panel members conducted the same evaluation as described in Example 1, and all of them unanimously found that this flavor aqueous solution was better in terms of aroma, flavor strength, and overall flavor evaluation. .

Examples 3-5 Roasting, once and roasting time! The hojicha flavored aqueous solution was prepared in the same manner as described in Example 1 except for the changes shown in Table 1! The results are shown in Table 7a-'.

Table 1 [ " [ [- (Note) *l Shown as weight% based on the amount of tea used.

*2 Shown in terms of citric acid.

*3 Caffeine is expressed as heavy charge/capacity%.

Application Ga I C is an example of addition to maggot tea products) The same as L rough tea used in Example 1 t Make roasted tea by the usual method, and this! This was used as a control product. This roasted tea 10
The flavor component water obtained in Example 1 was charged to the separable flask used in Example 1, and 3A was added at room temperature and pressure.
Stir for a minute and add roasted tea flavor to it? Had made.

What about the Houjicha comparison products and Houjicha flavored products mentioned above? Approximately 9D
After steeping in 2θθml of hot water of C for 7 minutes, 10 panelists tasted it in hot water of around 100 ml and evaluated the flavor as Hojicha, and all of them unanimously agreed that the Hojicha flavored product was better. Does this mean that the product of the present invention is useful for improving the quality of roasted green tea? It shows.

Application example 2 (Example of additives for tea beverages) 1 part black tea, 3 parts water, alcohol, glycerin-based solvent, and t
After placing the mixture in a closed type extraction pot and stirring and extracting it using JSC for 30 minutes, the tea confectionery was separated and filtered to prepare black tea extract 17a. Powdered caramel θ for black tea beverages is added to this black tea extract sy-.
, /1Pfi71D Eh, Zarani water? The flavored aqueous solution 3? obtained in Example 5 was added to the control product and added to 1000% of the flavored aqueous solution obtained in Example 5. 〕λ? It was used as a tea flavoring product.

After preheating, fill one can of both 'iH6goC and 12σC.
After being sterilized for 20 minutes, the sample was immediately cooled and left at room temperature for 3 days to be used as a sample for evaluation. Evaluation sample t each
A panel of 71 people sampled both OC and SC teas, and found out which one was preferable as a black tea beverage, and which one had better flavor. When evaluated, 79 people with ≦σC found that black tea flavored products were preferable as black tea drinks;
One person said that there was no difference in flavor and flavor.

In addition, for those containing 5C, 2 people said that the black tea flavored product was preferable as a black tea beverage and had a better flavor, and 3 people said there was no difference. Do flavor components enhance the flavor of black tea beverages and make them desirable as beverages? It was confirmed that the grant would be granted.

Application example 3 (Example of addition to tea-flavored lacto ice) 1 Using the treated leftover vegetables obtained in Example 2 instead of the black tea described in Application example 2, tea extract is prepared in the same manner as described in Application example 2. Prepared. This tea extract Otono, Wl coconut oil jOno,
Skimmed milk powder 4tig-1 unsweetened soft milk 20g, sugar 20g
-1 isomerized sugar syrup s! g-, water 4t09, emulsifier 3 no, stabilizer 3P'l added, further water 'Y 710λ and 1000
9-, which was made into lacto ice cream legs by a conventional method, was used as a control product, and 3 g of the flavored aqueous solution obtained in Example 2 was added to this.
The ones with which it was eaten were used as perfumed products.

For both of these, lactice t with an overrun amount of 90
This was stored for a period of time at ~2JC! It was used as a sample for evaluation. When I asked a panel of people to taste this ice cream and evaluate its flavor strength and desirability as a tea-flavored lacto ice cream, it was found that Regarding the flavor, 13 people said that the flavored product was stronger, and 13 people said that there was no difference.As for the desirability of the flavor, 12 people said that the flavored product was better, and 3 people said that there was no difference. From these results, it was confirmed that the hojicha flavor component, which is the product of the present invention, is useful for enhancing flavor and improving palatability in tea-flavored lacto ice cream.

Claims (1)

[Claims] Raw tea, rough tea waste, or various tea manufacturing by-products are roasted at 210°C or lower by indirect heating in an air stream of inert gas or a mixed gas of inert gas and water vapor, and the resulting flavor components are roasted at 5°C or lower. 1. A method for producing roasted tea flavor components, which comprises collecting them as a condensed flavor aqueous solution.