JPS63169933A - Production of powdered green tea - Google Patents
Production of powdered green teaInfo
- Publication number
- JPS63169933A JPS63169933A JP32587A JP32587A JPS63169933A JP S63169933 A JPS63169933 A JP S63169933A JP 32587 A JP32587 A JP 32587A JP 32587 A JP32587 A JP 32587A JP S63169933 A JPS63169933 A JP S63169933A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- tea leaves
- green tea
- powdered
- powdered green
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 244000269722 Thea sinensis Species 0.000 title abstract description 44
- 235000009569 green tea Nutrition 0.000 title abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 3
- 238000009835 boiling Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 29
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〈発明の目的〉
本発明は、生茶葉を緑茶に製造する際１００℃近くの高
温で擦り潰して予備乾燥と風味付けをしてから、真空凍
結乾燥をすることで短時間に風味と色の良い、保存性に
優れた粉茶を得ることが出来る粉茶の製造法に関する。[Detailed Description of the Invention] <Purpose of the Invention> The present invention is based on the method of producing green tea from raw tea leaves by grinding them at a high temperature of nearly 100°C, pre-drying and flavoring them, and then vacuum-freeze-drying them. This invention relates to a method for producing powdered tea that can produce powdered tea with good flavor and color and excellent storage stability in a short time.
〈従来の技術〉
緑茶の飲用利用は、他の飲用物の普及に影響されて低迷
しているが、人件費の上昇による製造経費の上昇の影響
が販売ｇｉ格を押し上げているのも一因である。緑茶の
製造工程を簡素化、機械化して工場稼動率を上げること
は、製造経費の軽減の見地から、また年間の労働力の確
保の見地から注目を浴びている。<Conventional technology> The use of green tea for drinking has been sluggish due to the spread of other beverages, but one reason is that the impact of rising manufacturing costs due to rising labor costs is pushing up the sales GI rating. It is. Simplifying and mechanizing the green tea manufacturing process to increase factory operating rates is attracting attention from the standpoint of reducing manufacturing costs and securing annual labor.
従来、緑茶の製造は、摘み採った茶葉を約１００℃、１
５−３０秒間程度蒸して茶葉中の酵素を失活せしめる［
蒸熱］に始まり、９０℃で茶葉を柔らかく揉みほぐす［
粗揉］、室温で茶葉が巻けるぐらいに揉む［揉捻］更に
７０℃で３０分はど揉む［中揉］と５ｏ−ｔｏｏ℃で３
０分はど良く揉んで細く巻き押して形を整える［精揉コ
ニ程を経てから水分量的４％に乾燥して製品になる。こ
のようにして得られた緑茶は針状で深緑色をしている。Traditionally, green tea production involves heating the picked tea leaves at approximately 100℃ for 1
Steam the tea leaves for about 5-30 seconds to deactivate the enzymes in the tea leaves [
Starting with steaming], the tea leaves are gently massaged at 90℃ [
Roughly knead], knead until the tea leaves can be rolled at room temperature [kneading], then knead for 30 minutes at 70°C [medium kneading], then 3 at 5o-too°C.
For 0 minutes, knead the dough well and roll it into a thin layer and press it to shape it. [After the thorough rolling process, it is dried to a moisture content of 4% and becomes a product. The green tea thus obtained is needle-shaped and dark green in color.
また飲用として湯に戻した場合淡緑色を呈し、独特の芳
香と風味を兼ね備え、食前、食中、食後の飲み物として
有用である。When rehydrated for drinking, it takes on a pale green color and has a unique aroma and flavor, making it useful as a drink before, during, or after meals.
く本発明が解決しようとする問題点〉
しかし、上記のように製造された緑茶には幾つかの問題
点がある。Problems to be Solved by the Present Invention> However, the green tea produced as described above has several problems.
その第一は、製造工程が多く、複雑であるため熟練した
職工が不可欠であること。第二には熱履歴がながく複雑
なため、茶葉の有効成分が分解することから緑茶の品質
が安定しにくいこと、第三に、湯に戻した場合緑茶の色
、芳香、風味の抽出時間が長いこと。更に第四として、
製造を始めたら複雑な工程を連続して経なければならな
い。すなわち茶葉の収穫、搬入、緑茶の製造を一時期に
処理しなければならないなめ一年の総労働量の殆どが茶
葉の収穫時期に集中する。結果として工場稼動率が低下
し、また労務管理が難しくなる。Firstly, because the manufacturing process is numerous and complex, skilled craftsmen are essential. Second, because the heat history is long and complex, the active ingredients in the tea leaves decompose, making it difficult to stabilize the quality of green tea. Third, when returning to hot water, it takes time to extract the color, aroma, and flavor of green tea. For a long time. Furthermore, fourthly,
Once manufacturing begins, a series of complex processes must be carried out. In other words, most of the total annual labor is concentrated during the tea leaf harvesting period, as tea leaf harvesting, transportation, and green tea production must be completed all at once. As a result, factory operating rates decline and labor management becomes difficult.
〈発明の構成〉
問題点を解決するための手段
本発明は上記のごとき問題点を解決するもので茶葉を加
熱しながら擦り潰して、風味付けと予備乾燥をし、これ
を真空凍結乾燥して緑茶を製造することを主眼とするも
のである。<Structure of the Invention> Means for Solving the Problems The present invention solves the above problems by crushing tea leaves while heating them, flavoring and pre-drying them, and vacuum-freeze-drying them. Its main purpose is to produce green tea.
く作用〉
本発明は次のように作用するものである。生茶葉を約１
００℃の条件で約３０秒問洗浄することで殺菌と糖質類
、アミノ酸類、蛋白質類、脂質類などの有効成分を分解
する酵素類を失活させるとともに、苦味成分を減少させ
て、つぎに約１００℃の条件で約４０分間擦り潰すこと
で熱が均一にしかも短時間に加えられまた水分の減少も
早められる。この結果糖質類、アミノ酸類、蛋白質類、
脂質類などが適度に反応しあうことで生茶葉の青臭さが
消え、緑茶特有の芳香と風味と淡緑色がもたらされる。Function> The present invention functions as follows. Approximately 1 cup of raw tea leaves
Washing at 00°C for about 30 seconds sterilizes and deactivates enzymes that decompose active ingredients such as carbohydrates, amino acids, proteins, and lipids, and reduces bitterness. By grinding for about 40 minutes at about 100°C, heat is applied uniformly and in a short time, and moisture loss is accelerated. As a result, carbohydrates, amino acids, proteins,
Appropriate reactions between lipids and other substances eliminate the grassy odor of raw tea leaves, resulting in the aroma, flavor, and pale green color unique to green tea.
ついで氷点下２０℃で真空凍結乾燥をしてから粉砕して
、粉茶を製造する。製造された粉茶は水分量が約２％で
保存中の品質変化は殆ど無い。また湯に戻した場合、抽
出率が高いため短時間に大量の良質な芳香と風味を持っ
た淡緑色の茶を得ることが出来る。Next, it is vacuum freeze-dried at -20°C and then ground to produce powdered tea. The produced powdered tea has a water content of about 2% and hardly changes in quality during storage. Furthermore, when reconstituted in hot water, the extraction rate is high, so a large amount of pale green tea with good aroma and flavor can be obtained in a short period of time.
〈発明の効果〉
本発明の製造工程と従来の製造工程を最終頁に示す。粉
茶の製造法に関する本願は、
洗浄殺菌工程−擦り潰し火入れ工程−真空凍結乾燥工程
−粉砕工程の四工程からなる。第二図にしめしな従来法
に比べて、製造工程数は約半分、熱Ｍａ！は単純で３分
の１以下であるなめ、生茶葉の有効成分の過度な加熱に
よる分解が押さえられることから、品質の安定した良質
な芳香と風味を持つ素晴らしい色の茶を作ることが出来
る。また粉茶を製造する本発明の利点の一つには、洗浄
殺菌工程後茶葉を凍結保存することが出来ることである
。すなわち凍結、解凍をするときには茶葉の組織の破壊
が起り茶葉がベチャベチャになるが、粉茶にするため問
題はない、この理由により本発明の四つの製造工程は連
続せずに処理することが出来るため、労働時間の集中を
防ぎ工場稼動率を上げることが出来る。また水分量的２
％の粉茶であるため、保存性に優れ、湯に戻した場合即
座に飲める状態になると云う優れた長所がある。<Effects of the Invention> The manufacturing process of the present invention and the conventional manufacturing process are shown on the last page. The present application regarding the method for producing powdered tea consists of four steps: a washing sterilization step, a crushing and pasteurization step, a vacuum freeze-drying step, and a pulverization step. Compared to the conventional method shown in Figure 2, the number of manufacturing steps is about half, and the heat Ma! It is simple and less than one-third of the active ingredients in raw tea leaves are prevented from decomposing due to excessive heating, making it possible to produce tea of excellent color with stable quality and good aroma and flavor. Further, one of the advantages of the present invention for producing powdered tea is that the tea leaves can be frozen and preserved after the washing and sterilization process. In other words, when freezing and thawing, the tissue of the tea leaves is destroyed and the tea leaves become sticky, but this is not a problem because the tea leaves are made into powdered tea.For this reason, the four manufacturing steps of the present invention can be performed non-continuously. Therefore, it is possible to prevent concentration of working hours and increase factory operating rate. Also, water content 2
% powdered tea, it has an excellent shelf life and is ready to drink when reconstituted in hot water.
Claims (1)
乾燥し粉砕して製造される粉茶の製法（２）生茶葉を８
０−１００℃の熱湯で１５−３０秒間洗浄後７５−１０
０℃の条件で擦り潰して、風味付けと予備乾燥を２０−
４０分間してから氷点下２０℃で真空凍結乾燥後、粉砕
して製造することを特徴とする。(1) A method for producing powdered tea by heating and grinding the picked tea leaves, vacuum freeze-drying, and pulverizing them (2) Powdered tea leaves are made by mixing 8
75-10 after washing with boiling water at 0-100℃ for 15-30 seconds
Grind at 0℃, add flavor and pre-dry for 20-20 minutes.
It is characterized in that it is produced by vacuum freeze-drying at -20°C for 40 minutes and then pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32587A JPS63169933A (en) | 1987-01-05 | 1987-01-05 | Production of powdered green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32587A JPS63169933A (en) | 1987-01-05 | 1987-01-05 | Production of powdered green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63169933A true JPS63169933A (en) | 1988-07-13 |
Family
ID=11470751
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32587A Pending JPS63169933A (en) | 1987-01-05 | 1987-01-05 | Production of powdered green tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63169933A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0453449A (en) * | 1990-06-22 | 1992-02-21 | Utaro Watanabe | Production of green tea without tea dregs |
| EP0746985A1 (en) * | 1995-06-07 | 1996-12-11 | Nagata Agriculture Laboratory Inc. | A method of producing a green tea egg |
| WO1997007685A1 (en) * | 1995-08-22 | 1997-03-06 | Freeze-Dry Foods Gmbh | Capsules containing freeze-dried powdered green tea leaves |
| US5875034A (en) * | 1990-11-29 | 1999-02-23 | Minolta Co., Ltd. | Camera system having a recordable medium positioned between photographing and reproducing portions |
| WO2005039301A1 (en) * | 2003-10-23 | 2005-05-06 | Takasago International Corporation | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| WO2011102055A1 (en) * | 2010-02-16 | 2011-08-25 | 株式会社伊藤園 | Tea leaf-transporting apparatus |
| JP2017505144A (en) * | 2014-02-10 | 2017-02-16 | カウンシル オブ サイエンティフィック アンド インダストリアル リサーチ | Method for producing green tea with an enhanced flavor |
| JP2018029562A (en) * | 2016-08-26 | 2018-03-01 | 株式会社 伊藤園 | Methods for producing powder tea additive, mixed powder tea, and mixed powder tea-containing food |
| JP2019110797A (en) * | 2017-12-22 | 2019-07-11 | 株式会社 伊藤園 | Method of producing edible tea leaf |
-
1987
- 1987-01-05 JP JP32587A patent/JPS63169933A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0453449A (en) * | 1990-06-22 | 1992-02-21 | Utaro Watanabe | Production of green tea without tea dregs |
| US5875034A (en) * | 1990-11-29 | 1999-02-23 | Minolta Co., Ltd. | Camera system having a recordable medium positioned between photographing and reproducing portions |
| EP0746985A1 (en) * | 1995-06-07 | 1996-12-11 | Nagata Agriculture Laboratory Inc. | A method of producing a green tea egg |
| CN1078048C (en) * | 1995-06-07 | 2002-01-23 | 株式会社永田农业研究所 | Green tea egg and its production method |
| WO1997007685A1 (en) * | 1995-08-22 | 1997-03-06 | Freeze-Dry Foods Gmbh | Capsules containing freeze-dried powdered green tea leaves |
| WO2005039301A1 (en) * | 2003-10-23 | 2005-05-06 | Takasago International Corporation | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| US7842327B2 (en) | 2003-10-23 | 2010-11-30 | Takasago International Corporation | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| WO2011102055A1 (en) * | 2010-02-16 | 2011-08-25 | 株式会社伊藤園 | Tea leaf-transporting apparatus |
| CN102753029A (en) * | 2010-02-16 | 2012-10-24 | 株式会社伊藤园 | Tea leaf-transporting apparatus |
| JP2017505144A (en) * | 2014-02-10 | 2017-02-16 | カウンシル オブ サイエンティフィック アンド インダストリアル リサーチ | Method for producing green tea with an enhanced flavor |
| JP2018029562A (en) * | 2016-08-26 | 2018-03-01 | 株式会社 伊藤園 | Methods for producing powder tea additive, mixed powder tea, and mixed powder tea-containing food |
| JP2019110797A (en) * | 2017-12-22 | 2019-07-11 | 株式会社 伊藤園 | Method of producing edible tea leaf |
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