JPS63167742A - Preparation of instantly soluble powder - Google Patents

Abstract

PURPOSE:To prepare instantly soluble powder of flavor drink having high quality and represented by tea and coffee, by vacuum freeze-drying a flavor drink having a solid content lower than a specific level and pressing and collapsing the dried product to powder. CONSTITUTION:A flavor drink such as tea (e.g. green tea, black tea, oolong tea, heated tea, etc.), coffee, etc., is concentrated to obtain a concentrated liquid having a solid content of <=5wt.%. The concentrated flavor drink is freeze-dried in vacuum and the dried product is pressed e.g. with a press to thin flakes having a thickness of <=0.2mm. The thin flakes are crushed with a roll mill, etc., and, if necessary, sieved.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention is directed to the production of high-quality and immediately soluble powder for powdering flavored beverages such as green tea, black tea, oolong tea, hojicha, and coffee. Concerning the manufacturing method.

(Prior Art and its Problems) Many methods for producing instant powdered foods by drying and powdering various foods have been developed. Among these, vacuum freeze-drying is generally used as a drying method for products where flavor is important, such as tea and coffee. By the way, when powdering flavored drinks, the basic method is to extract the flavor components from tea confectionery or coffee beans and turn it into powder, but in this case, considering drying efficiency and production cost, etc. The method used is to dry the extracted material. However, there is naturally a difference between the extraction ratio of various flavor components obtained by concentrated extraction and the extraction ratio of various flavor components when extracted for drinking at home. Therefore, the product obtained by drying the former method and dissolving it in hot water has a flavor inferior to that of the latter method.

The present inventors focused on this point, and based on the idea that it is possible to obtain a flavored beverage with excellent flavor by directly vacuum freeze-drying a flavored beverage obtained in the same manner as that extracted for drinking at home etc. When a flavored beverage with a solid content of 1 mfln% or less was vacuum freeze-dried, the dried product turned into a cotton-like substance, and when this was made into a powder and poured with hot water, the flavor was satisfactory, but the Only a product with poor solubility was obtained.

(Means for solving the problem) As a result of research on powdering flavored beverages with improved solubility by solving the above-mentioned problems, the present inventors have found that the dried product after vacuum freeze-drying can be pressure-biased. The present inventors have found that the above-mentioned object of the present invention can be effectively achieved by adopting a method of crushing and crushing.

The gist of the present invention, which was completed based on the above knowledge, is that the solid content of
After vacuum freeze-drying a flavored beverage with a weight of % or less, the dried product is pressure-biased, and then i! This is a method for producing an immediately soluble powder, which is characterized in that it is pulverized by pulverization and, if necessary, sieved.

The contents of the present invention will be described in detail below.

Representative examples of the flavored beverage according to the present invention include teas such as green tea, black tea, oolong tea, and hojicha, and coffee. In the present invention, these flavored beverages are vacuum freeze-dried, but prior to each, the above flavored beverages are preliminarily lyophilized. By discussing the shrinkage process, the efficiency of the vacuum freeze-drying can be improved. However, if this concentration process is carried out to an extreme and the degree of concentration is made too high, the content ratio of the flavor components that the flavored beverage originally has will change. Therefore, in the above-mentioned concentration, it is necessary to set the temperature at which the solid molecule: J degree is 5% or lower as an upper limit. As the concentration means, commonly used methods such as vacuum concentration and freeze concentration may be employed.

Next, the flavored beverage is vacuum freeze-dried. The conditions for vacuum freeze-drying are not particularly limited; for example, after freezing the flavored beverage at -20°C or lower, the vacuum degree is 1 to 500 Pascal,
It may be carried out at a temperature of 0 to 50°C until the water content becomes 5% by weight or less.

The dried product obtained by the vacuum freeze-drying is then compressed and then crushed to form a powder. As pressing means, there are methods using a press, a roller, etc., but among these methods, the method of pressing the dried product is the most preferable in achieving the object of the present invention, and the pressing conditions are 50
It is preferable to wait for a period of 0.5 to 60 minutes at a temperature of 0.5 to 60 minutes. By this pressure bias treatment, the dried material becomes thin flakes and is solidified. The thickness of the flakes is O:
The thickness is preferably 2 mm or less in order to improve solubility.

Next, the flakes are crushed into powder. As a crushing means, there are methods of using equipment such as a coarse crusher and a roll mill, but it is preferable to adopt a method that prevents the generation of fine powder as much as possible during crushing. Specifically, crushing with a roll mill is preferable. It is preferable to adopt means. The particle size of the powder obtained in this way is preferably in the range of 200 mesh units per 16 mesh units in order to improve solubility. Apply processing.

According to the method of the present invention, teas such as green tea, black tea, oolong tea, roasted tea, and flavored beverages such as coffee are vacuum freeze-dried by a conventional method, and the resulting dried product is compressed and crushed. By this simple method, it is possible to obtain a flavored beverage powder with excellent flavor and extremely good solubility.

(Example) Example 1 Sencha 100! ] was immersed in 80°C warm water 1800!11 for 2 minutes, then filtered to obtain 1500 g of an extract with a solid content of 1%
It's 10. This was frozen at -20°C and vacuum freeze-dried under the conditions of 10 pascals of vacuum melon, a temperature of 10°C, and a time of 16 hours to obtain 15 g of powdered green tea with a water content of 3%. This powder had a flocculent appearance, and when poured into J3 at 80°C, it had an excellent flavor, but clumps were formed and the solubility was poor.

This powder was pressed at a pressure of 200 tU/c+j for 3 minutes to form flakes with a thickness of 0.1 mm, and then crushed in a roll mill and further sieved into 16 mesh passes and 200 mesh passes to obtain green tea powder.

When hot water at 80° C. was poured into the sencha powder thus obtained, the result was a sencha powder with excellent flavor and significantly improved solubility with no lumps or residual residue.

Example 2 Oolong tea cake 60! After soaking J in boiling water 1800a for 2 minutes, it was filtered to obtain 1500g of an extract with a solid content of 0.6% by weight.
I got it. After freezing this at -40°C, it was vacuum freeze-dried under the conditions of a degree of vacuum of 5 Pascal, a temperature of 5°C, and a drying time of 16 hours to obtain 9 g of powdered oolong tea with a moisture content of 4-chain %. This powder had a cotton-like appearance, and when hot water was poured into it, it had an excellent flavor, but it had lumps and poor solubility. Therefore, this powder was pressed for 1 minute at a pressure of 300 k (1/ct11) to form flakes with a thickness of 0.05 mm, crushed in a roll mill, and further sieved into 16 mesh baths and 200 mesh to obtain oolong tea powder. When boiling water was poured into the oolong tea powder thus obtained, the powder was immersed in flavor and had significantly improved solubility, with no lumps or residue.

Claims (3)

[Claims] (1) Immediately soluble powder characterized by vacuum freeze-drying a flavored beverage with a solid content of 5% by weight or less, compressing the dried product, then crushing to powder, and sieving if necessary. manufacturing method. (2) The method for producing an immediately soluble powder according to claim 1, wherein the flavored beverage is tea such as green tea, black tea, oolong tea, hojicha, or coffee. (3) The method for producing an immediately soluble powder according to claim 1, wherein the thickness of the dried product after pressure compaction is 0.2 mm or less.