TWI633844B - Tea processed product and its manufacturing method - Google Patents

Abstract

The present invention provides a tea processing product which does not produce waste tea leaves, has a good sensory evaluation such as an appearance, a flavor, a taste, a food texture (drinking feeling), a concentration feeling, etc., and can efficiently ingest catechins and the like. And its manufacturing method. The tea processed product of the present invention contains a dried product of the tea extract, and the content ratio of the water-soluble solid component [A] to the water-insoluble solid component [B]: [A]/[B] is 0.5 to 40.0. The dried product of the tea extract is obtained by heating and drying the tea extract obtained by extracting the cut piece of the tea leaf cut product.

Description

Tea processed product and its manufacturing method

The present invention relates to a processed tea product obtained by drying a tea extract obtained by extracting tea leaves obtained by pulverization, and a method for producing the same.

The tea system has been a familiar drink all over the world since ancient times. It has a variety of non-fermented teas, such as green tea, which is mainly used in Japan, sesame tea, which is represented by oolong tea, and yeast tea, which is represented by black tea. The variety of forms, in addition, its drinking methods also involve many aspects.

For example, in the case of green tea, the formerly common form is a warmer who drinks tea using a teapot, but in recent years, it is a bottled green tea drink that is consumed in a cool state, or is directly dissolved in water or hot water to be consumed in a granular form. The so-called dry and instant green tea in powder form is also popular, and the drinking form of green tea shows a large expansion.

With the continuous expansion of drinking patterns as described above, the drinking population of green tea has also increased significantly in recent years, but the number of tea drinking in the previous form using teapot brewing has hardly changed, and recently there has been a tendency to stay away from the brewing tea. The reason for this is as follows: it takes time to brew with a teapot, it is necessary to discard the tea leaves, and the extraction time is too long when the cold bubbles are used for cold drinking.

Although the product of the form of tea bag or dry green tea is more effective as a method of relaxing tea drinking, in the case of tea bag, the used tea bag must be discarded, and in the case of discarded tea residue, there is a case of brewing with a teapot. Compared with the problem of not reducing the amount of work and increasing the amount of waste.

On the other hand, in the case of drying green tea, it has the advantage of not producing tea leaves and is easily dissolved in water, and the dredger is greatly reduced, and the environment is also excellent in that it is difficult to produce waste. However, compared with the sencha which is brewed by the teapot, it is inferior in terms of the color or flavor of the beverage. Moreover, since the water-insoluble solid component is usually removed at the time of manufacture, there is a problem that the beverage does not have the turbidity characteristic of green tea, and the feeling of concentration at the time of drinking is lacking, and when it is dissolved in cold water, the aroma is not generated and the balance is deteriorated.

In the prior dry instant green tea, one of the above problems is due to its manufacturing method. The dry instant green tea is obtained by performing a plurality of processing steps such as filtration, concentration, sterilization, and drying on the tea extract which can be directly consumed, and is repeatedly heated during the above-mentioned treatment steps to cause deterioration of flavor components, color components, and the like. As a result, compared with the sencha, which is brewed with a teapot, it is inferior in taste such as water color and turbidity, alcoholicity such as flavor and taste, and inferior in food and concentration. Sencha.

On the other hand, the active ingredient such as catechin or fat-soluble vitamin contained in the tea leaves remains in the extracted tea leaf residue, and if it is not taken up and taken up, the utilization efficiency of the above-mentioned effective ingredient is improved. However, tea slag is usually discarded, so it is difficult to think of actively ingesting tea when cooking tea with teapot or tea bag. The same applies to the case of the instant green tea produced from the tea extract. If the concentration is consciously increased, the drinking is impaired, and it is difficult to improve the utilization efficiency of the active ingredient.

As a technique related to instant green tea, Patent Document 1 discloses that "the liquid content is separated from the heated tea leaves by a mechanical dehydration mechanism, and the liquid content is evaporated by a drying mechanism. A method of making tea into powder." In Patent Document 1, a liquid content is extracted from tea leaves by a mechanical dehydration mechanism such as a press dehydrator, a screw press, or a pressing press, and dried and then powdered. Thereby, there is an advantage that a tea powder containing an active ingredient such as catechin contained in a large amount of tea leaves can be obtained.

However, when compared with the usual sencha, the odor component is extracted during the pressing process of the tea, so that the flavor is poor, and the water-insoluble solid in the extracted content is The content of the ingredients is small, so that the turbidity of the beverage obtained by dissolving the obtained tea powder is weak, and if it is compared with the sencha, the food sensation or the sense of concentration is poor. Therefore, the problem of the prior instant green tea cannot be solved.

Further, Patent Document 2 discloses a method for producing a tea powder by wet-pulverizing raw leaves after steaming, separating leaves and stems by a sieve or a centrifugal sieve machine to obtain a tea slurry, and drying the tea slurry, followed by baking. Get fried and get tea powder.

However, the purpose of Patent Document 2 is to remove the bad feeling of the grass or the taste caused by the stem or veins contained in the tea leaves, and to dry the tea pulp as an intermediate product, and then heat and roast it to be powdered, so that the taste component is Or the color component is deteriorated by heating, and the water color and the fragrance at the time of dissolution are inferior to the usual sencha. Therefore, this document also does not solve the problem of the prior instant green tea.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 11-346654

[Patent Document 2] Japanese Patent Laid-Open No. Hei 9-163930

As described above, if a beverage is obtained by dissolving in water or hot water in the same manner as the conventional instant green tea, and the green tea is cooked in the same manner as the green tea cooked in the teapot, the obtained beverage has a taste, aroma, and the like such as a water color, and is turbid, A tea processed product having a good dry state such as a feeling of food or a feeling of concentration is not cumbersome to be produced when drinking, and is not cumbersome to be discarded. Therefore, it is preferable for the user. Moreover, it is preferable in terms of nourishment or health care if the active ingredient of the tea can be efficiently ingested by such a processed tea product.

An object of the present invention is to solve the above problems and to provide a tea slag which does not cause waste when drinking, and to have an appearance such as water color, turbidity, and sedimentation of particles, or a flavor such as a scent, a food sensation (drinking feeling), and a concentration. Good sensory evaluation, etc. A processed tea product and a method for producing the same, which can efficiently take an active ingredient such as catechin.

In addition, an object of the present invention is to provide a method for producing a processed tea product which is excellent in environmental efficiency and which is excellent in resource utilization efficiency, and which is useful for improving the use efficiency of a useful component which is usually left as a tea leaf residue.

In order to solve the above problems, the inventors of the present invention have developed a taste, turbidity, food texture, and the like, such as a water color in a drinking state, a flavor, and the like in a dry state in which tea is dissolved in water or hot water. Efforts have been made to study the elements necessary for a product having a good concentration and the like to efficiently ingest the active ingredient of tea. As a result, it has been found that the content of the "water-soluble solid component" and the "water-insoluble solid component" contained in the tea processed product affects the evaluation result when evaluating these functionalities, and these ratios are effective for improving the evaluation result. Scope to complete the invention.

In addition, the present inventors have also found that the content of the monosaccharide (glucose, fructose, etc.) contained in the tea processed product, the content of the disaccharide (sucrose, etc.), and the ratio (hereinafter referred to as the sugar ratio) are as described above. The present invention has been completed in view of the fact that the evaluation results have an effect and there is an effective range, and the above ratio can be adjusted by the heat history when the tea extract is dried.

According to the invention, the tea processed product and the method for producing the same are constructed as follows.

A processed tea product comprising a dried product of a tea extract, and a content ratio of the water-soluble solid component [A] to a water-insoluble solid component [B]: [A]/[B] is 0.5 to 40.0 .

2. The processed tea product according to the above 1, wherein the content ratio: [A]/[B] is 1.7 to 40.0.

3. The tea processed product according to the above 1 or 2, wherein the ratio of the total content of the glucose and fructose [M] to the sucrose content [D]: [M] / [D] is in the range of 0.05 to 0.20, and the sucrose content [D] ] is in the range of 3.0 to 15.0% by weight.

4. The tea processed product according to any one of the above 1 to 3, wherein the tea extract is an extract obtained from a chip-shaped cut product of a tea leaf subjected to a greening treatment or a withering treatment.

5. The tea processed product according to any one of the above 1 to 4, wherein the tea extract is in the form of a slurry.

6. The processed tea product according to any one of the above 1 to 5, wherein the dried product of the tea extract is in the form of a powder and/or a granule.

A method for producing a tea processed product, comprising: a cutting step of obtaining a chip-shaped tea leaf cut product subjected to a greening treatment or a withering treatment and being cut; and an extracting step of cutting off the tea leaves Extracting to obtain a tea extract; and drying step of heating the tea extract to obtain a tea extract dried product; and heating and drying the tea extract in the drying step is a water-soluble solid component [A The content ratio of the water-insoluble solid component [B]: [A]/[B] is in the range of 0.25 to 20.0.

8. The method for producing a tea processed product according to the above 7, wherein the tea cut product has a size of 3 mm or less, and the drying step is carried out by heating the contact of the tea extract with the heating body in direct contact.

9. The method for producing a tea processed product according to the above 8, wherein the temperature of the heating body in the drying step is in the range of 100 to 160 ° C, and the contact time with the heating body after drying the extract is adjusted to 4 ~90 seconds range.

[10] The method for producing a tea processed product according to any one of the above items 7 to 9, wherein in the cutting step, the tea leaves are cut in a state in which water is added, whereby the extracting step is simultaneously with the cutting step Implementation.

The water-soluble solid component [A] contains a water-soluble solid component such as tannin, catechin, caffeine, free sugar, amino acid, or water-soluble dietary fiber (for example, gum). Further, the water-insoluble solid component [B] contains cellulose such as cellulose or lignin. Further, the particle-adjusted water-insoluble solid particles and the like are also in this category.

The monosaccharide includes glucose, fructose, etc., and the disaccharide includes sucrose or the like. on The sugar ratio used in the present invention: [M]/[D], as the content of the monosaccharide, the total content of glucose and fructose [M] is used as the content of the disaccharide, and the sucrose content is used as the content of the disaccharide. [D] said.

According to the present invention, it is possible to obtain a beverage by dissolving in water or hot water without producing tea waste which is waste, so that it is not necessary to treat tea leaves when drinking, and water color, flavor, food texture (drinking feeling), A tea processed product of a beverage having a good functional evaluation such as turbidity and particle sedimentation conditions, and a method for producing the same, and an intake efficiency of an active ingredient such as catechin which may remain in the normally discarded tea leaf residue, and utilization of resources A method of manufacturing a tea processed product which is also excellent in environmental efficiency.

The tea processed product of the present invention obtains a tea extract by extracting a tea cut product obtained by pulverizing tea leaves after the greening treatment or withering treatment as an extraction raw material, and heating and drying the tea extract, thereby obtaining the obtained tea extract The dried product is prepared by optimizing the preparation conditions, extraction conditions, and drying conditions of the extraction raw material to obtain a balance between the water-soluble solid content component and the water-insoluble solid component, and the balance between the monosaccharide and the disaccharide, and the functional evaluation. Good tea processed products. The tea extract preferably containing a water-insoluble solid component and a water-soluble solid component is a slurry-like liquid, and the balance between the monosaccharide and the disaccharide is affected by the drying conditions.

Hereinafter, embodiments of the tea processed product of the present invention and a method for producing the same will be described.

(raw tea)

In the present invention, the raw material tea to be used may be any one belonging to Camellia sinensis, and the variety, cultivation place, cultivation conditions, picking period, and picking conditions of the tea leaves and the like are not particularly limited (for example, refer to "New Tea Industry". The whole book, Shizuoka Tea Conference The first edition was issued in 1966. Examples of the tea variety include: Yubei Tea, Yutaka Midori, Sayama, Jingu Green Tea, Royal Match Tea, Chaolu Tea, Green Tea, Red Rich Tea, Rattan Tea, and Xiangjun Tea. Further, the cultivation area of the tea is not particularly limited as long as the tea can be cultivated, and it may be in Japan or not in Japan. In Japan, for example, Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Miyazaki Prefecture, and Kyoto Prefecture can be used as specific production areas, and tea leaves obtained from tea trees not cultivated in Japan can also be used. Further, the picking period (tea period) is not particularly limited, and any one of seasonal tea, second season tea, and autumn winter tea can be used. The cultivation conditions, the picking conditions, and the like of the tea leaves are not particularly limited, and for example, a tea maker prepared by a known method or a method improved by the method, or a process in which the content component of the tea leaves is exuded and processed can be suitably used. Also, oolong tea or black tea can be applied in the same manner. Therefore, it may be tea (such as green tea (sencha, jade, stem tea, crown tea, reef tea, matcha, coarse tea, roasted tea, steamed tea, etc.) or jasmine tea (such as green tea with jasmine, lotus, sweet-scented osmanthus, grapefruit, The fragrant tea, such as chrysanthemum, is a semi-fermented yeast tea represented by oolong tea, or a yeast tea represented by black tea.

(killing treatment, etc.)

Regarding the leaves to be picked, the greening treatment is carried out when the green tea is not fermented, and the wilting treatment is carried out in the case of eucalyptus tea such as oolong tea or black tea. Further, a treatment for removing stems or the like may be performed before the treatment.

The greening treatment is to inactivate the enzyme by heating the leaf, thereby stopping the fermentation and keeping the leaf color green. Specifically, there is a method of steaming for several tens of seconds to several hundreds of seconds by heating steam. The method of "steaming" or the method of directly heating the leaf by "steaming" or the like.

The withering treatment is carried out on lyophilized tea such as oolong tea or black tea, and the tea is withered by a specific period, sunlight, etc. when the enzyme is active. After the withering treatment for a certain period of time, the enzyme is inactivated by the frying, etc., before the mashing treatment, and the fermentation is stopped. Furthermore, it is also possible to carry out an enzyme reaction before the enzyme inactivation treatment. In the case of the fermentation step, the enzyme inactivation treatment may be carried out in an appropriate fermentation state according to the quality of the processed tea product.

The above-described greening treatment or the like may be carried out after the raw leaves are fragmented by the following cutting step, or may be performed between one cut and two cuts.

(cutting step)

The tea leaves which have been subjected to the greening treatment are rapidly cooled, and the tea leaves are cut off without using a cutting mechanism such as a sharp knife in a water-containing state. The cutting is preferably performed so that the size of the final chip is about 3 mm or less, preferably about 2 mm or less (except 0), and is divided into a plurality of cutting steps using different cutting mechanisms as needed. For example, if it is cut into a size of about 5 to 20 mm by using a food processing machine or the like, and it is cut into a final size by secondary cutting using a juice extractor or the like to complete the cutting step, More efficient.

Further, if necessary, wet cutting may be performed by adding water before or during cutting. The amount of water to be added may be adjusted so as to efficiently contact the tea leaves with the cutter at the time of cutting. For example, in the case of using a cutting device in the form of a tool rotation, by adding water equal to 10 times the weight of the tea, it is possible to adjust the state in which the tea leaves are in contact with the cutter during the movement of the cutter.

Further, in the case of adding water, it is preferred to adjust the water temperature to 20 ° C or less without heating the tea leaves, and it is also possible to mix ice as needed.

(extraction step)

The extraction is carried out by the contact of the tea leaves with water. Therefore, when the cutting step is carried out in a dry manner, water is added in an equal amount to 10 times by weight relative to the obtained tea cut product. Mix to extract. On the other hand, when the cutting step is carried out in a wet state in which water is added to the tea leaves, the extraction is carried out simultaneously with the cutting. The extraction temperature is about -5 to 50 ° C, preferably about 0 to 30 ° C, more preferably about 0 to 20 ° C. The extraction time is about 1 to 60 minutes, preferably about 1 to 30 minutes, more preferably 1 to 15 minutes left. right. Therefore, when the elapsed time before the end of the wet cutting step is shorter than the above extraction time, the extraction is continued after the cutting and the extraction is performed in an insufficient time, and the time of the cutting step is reached when the extraction time is reached. The cutting step is ended and the extraction is also ended, while the separate extraction step is omitted. That is, the wet cutting step is preferably carried out within a range not exceeding the above extraction time.

In the extraction, a tea extract containing a large amount of a water-soluble solid component and a water-insoluble solid component is formed by using a chip-like tea cut cut as described above, in particular, an increase in the content of the water-insoluble solid component. . Since the extraction temperature is low, the flavor component can be preferably extracted while suppressing the bleeding of the astringent component or the like, and the deterioration thereof is also suppressed.

The tea extract is obtained by removing the tea leaf cut product from the tea extract containing the tea leaf cut product by filtration or a solid-liquid separation method such as separation of specific gravity (decantation or the like). The filtration is preferably carried out using a mesh member such as a metal mesh or a mesh or a porous member such as a perforated metal, and preferably has a mesh (opening diameter) of about 0.5 to 2 mm. The mesh member or the porous member may be formed of a material that does not react with the tea extract, and for example, a metal such as stainless steel or a resin such as nylon or polyethylene may be preferably used. If the forced liquid or press of the residue is pressurized at the time of filtration, the pressed liquid containing the fine particles of the tea leaves is mixed into the extract, so that it is not accurate to grasp whether the following tea extract adjustment or conditions are required, Filtration is carried out by forced liquid or pressing of the residue by pressurization.

(modulation of tea extract)

The previously instant green tea hardly contains the water-insoluble solid component [B], but the tea extract obtained in the above manner contains the water-insoluble solid component [B]. That is, by the above-described process, a tea extract containing a suitable amount of the water-soluble solid component [A] and the water-insoluble solid component [B] can be prepared. The content of these can be adjusted by changing the degree of cutting (cutting time) in the cutting step, the amount of water used in the extraction step, and the mesh of the filter member used in removing the tea cut product, and cutting the tea leaves. The degree of fragmentation (fragment size) is particularly large, The use of wet cutting is very effective. Further, the content of the water-soluble solid content component [A] and the water-insoluble solid content component [B] can be adjusted by the following method, and therefore, it can be adjusted to a more preferable state by the following method as needed.

The content of the water-soluble solid content [A] of the tea extract can be adjusted by cutting conditions (cutting size, etc.) of the tea leaves, extraction time, etc., and the content of the water-insoluble solid component [B] can be The tea leaves are cut off, the separation conditions of the tea cuts (filtering, centrifugation, etc.) or the above-mentioned residue (tea cuts) are appropriately adjusted. The decrease in the amount of the water-insoluble solid component can be caused, for example, by the separation of the specific gravity difference by decantation or centrifugation, and the removal of the deposited insoluble solid component from the tea extract, and the increase in the amount of the water-insoluble solid component can be The press liquid obtained by pressing the residue (tea cut product) separated from the tea extract to obtain a water-insoluble solid component is added to the tea extract, and the tea extract to which the press liquid is added is stirred and mixed. Disperse evenly. The crushing of the residue can be carried out, for example, by pressurizing the residue on the mesh member or the porous member having a mesh opening diameter of about 0.5 to 2 mm, or by accommodating the residue in a mesh bag of the same degree. The amount of the water-insoluble solid content and the particle size contained in the press liquid can be adjusted by adjusting the mesh size or the pressurizing pressure and adjusting the processing unit of the residue (the thickness of the pressed cake). As long as the above method can be appropriately selected and used as needed, a plurality of methods can be combined. Further, if the amount of the water-soluble solid component [A] and the water-insoluble solid component [B] of the press liquid obtained by the crushing of the residue is grasped, it is also possible to press the filter from the tea extract to remove the residue. The residue is obtained in the form of a tea extract containing a press liquid, and the step for adjustment can be omitted.

Thus, the content ratio of the water-soluble solid component [A] and the water-insoluble solid component [B] contained in the tea extract: [A]/[B] is about 0.25 to 20.0, preferably 1.5 to 20.0. It is adjusted to be about 2.0 to 7.0 (weight ratio). The obtained tea extract became a slurry-like liquid.

In order to make the tea extract dried in water or hot water, the beverage obtained becomes no Odor or rough feeling, water color is not red and shows a good sense of concentration and is difficult to sediment, it is important to adjust to 50% of the particle size in the tea extract to 5~300μm, 90% particle size to 30~700μm, Preferably, the 50% particle diameter is 30 to 250 μm, and the 90% particle diameter is 200 to 500 μm, which is obtained by the content of the water-soluble solid component [A] and the water-insoluble solid component [B]. It is achieved by adjusting the same method. When the particle size distribution is larger than the above, the beverage adjusted from the tea processed product has a rough feeling and becomes easy to sediment. Further, when the particle size distribution is smaller than the above, excessive heat is applied to the water-soluble solid component by the heating in the heating and drying step described below, and the Maillard reaction is excessively performed, resulting in a odor or a water color of the beverage. Reddening, the sense of concentration is reduced.

(heat drying step)

The tea extract obtained in the above manner is heated and dried by directly contacting the heating body to obtain a tea processed product containing a tea extract dried product.

If the drying of the tea extract takes a long time, the deterioration or the aroma component may be dissipated and the flavor may be impaired. Therefore, in the present invention, a tea processed product is prepared by heating and drying for a short period of time. When drying in a short period of time, the temperature of the heated body to be contacted is preferably set to about 100 ° C to 160 ° C, preferably 110 ° C to 150, in such a manner that the tea extract is brought into direct contact with the heating body and the temperature is rapidly increased. It is about °C, more preferably about 120 °C ~ 140 °C. By setting the heating time at such a temperature so that the time after the tea extract is dried and solidified is about 4 seconds to 90 seconds, preferably about 4 seconds to 25 seconds, the tea processing is preferably obtained. Product. When the heating time is too long, the roasting feeling and the base feeling are excessive, and the taste is generated. On the other hand, the concentration feeling is insufficient, and the water color is liable to become red when dissolved in water. If the heating is insufficient, there is a grassy smell. The heating time can be appropriately adjusted depending on the surface temperature of the heating body. Examples of the heating body include a metal disk or belt placed on a nichrome wire heater, a roller having a heater, and the like, and the tea extract is supplied in a thin layer on the heating body. It is quickly heated and dried in a short time. The extract solidified by the drying of the tea extract is liable to adhere to the heating body, and if the state is maintained as described above, the heating state continues. The drying time is forcibly desorbed from the heating body by using a peeling mechanism such as a doctor blade, so that the heating time can be accurately controlled.

The tea extract was dried by heating as described above and the aroma of the dried product was adjusted to be in a good state. It is considered that the reason for improving the flavor by heating is that a flavor component is produced by the progress of the saccharification reaction (mena reaction). With the progress of the reaction with heating, if the content ratio of the water-soluble solid component [A] to the water-insoluble solid component [B]: [A]/[B] is higher than the above range, the amount is excessive, and the roasting feeling and The base feeling is too strong. On the other hand, the concentration feeling is insufficient. If the content ratio: [A]/[B] is less than the above range, the grassy taste is liable to be generated, and an unnatural texture is imparted.

Due to the thermal history in the manufacturing process of tea processed products, the composition of sugars, especially the ratio of monosaccharides to disaccharides (sugar ratio: [M]/[D]), can be changed based on the sugar ratio. Accurate heating. If excessive heat is applied by continuing heating, the original freshness of the tea or the like is impaired, and the sugar ratio in this case is increased. On the other hand, if excessive heat is applied due to an increase in temperature, a strong odor and a paste smell are generated, and a dry color such as a red color of a beverage is obtained, and in this case, the sugar ratio is lowered.

(tea processed products)

The previously instant green tea hardly contains the water-insoluble solid component [B], but the tea extract dried product obtained in the above manner is rich in the water-insoluble solid component [B] from the tea, and the water-soluble solid component [A] is obtained. The ratio of the content of the water-insoluble solid component [B]: [A]/[B] is adjusted to 0.5 to 40.0, preferably 1.7 to 30.0, more preferably about 2.2 to 10.0 (by weight) of the tea extract dry matter. . Such tea extracts have a more adequate and better flavor than previously available green tea. Further, the preferred dried and dried tea extract is a sugar ratio: [M]/[D] is about 0.05 to 0.20 (weight ratio), and the content of disaccharide: [D] is about 3.0 to 15.0% by weight. Further, in the present case, the content of the monosaccharide: [M] is the total content of glucose and fructose, and the content of the disaccharide: [D] is defined as the sucrose content. The sugar extract of this sugar ratio has a distinct color feeling when brewed into a beverage and feels fresh The flavor of the fragrant and sweet notes increases. The contents of glucose, fructose, and sucrose may be quantified by a known measurement method, or may be measured using the conditions as determined under the analysis conditions described in the following examples.

As described above, in the method for producing a tea processed product of the present invention, the tea extract-dried product rich in the water-insoluble solid component [B] is obtained, and accordingly, the amount of the tea residue residue generated in the extraction step is reduced.

Hereinafter, the tea processed product of the present invention and a method for producing the same will be described with reference to the examples. In addition, the numerical value of the specific material name, the content, the ratio, the time, and the like described in the examples, and the name of the device, etc., are merely examples for easy understanding of the present invention, as long as they belong to the scope of the patent application. The invention within the technical scope of the invention disclosed herein may be modified as appropriate, and is not intended to limit the invention.

[Examples] 1. Modulation of the sample (raw raw tea)

Prepare the following two types of leaf.

Place of Origin: Shizuoka Prefecture

Tea period: autumn and winter tea (picking in early October), one season tea (picking in mid-May)

(cut and extract)

Using a food processing machine (product name: Magimix 4100, manufactured by FMI Co., Ltd.), the leaf was cut into pieces of about 5 mm to 20 mm, and the stem portion was removed by a wind filtering method, and a tea making machine was used (Kawasaki Machinery Co., Ltd.) In the production, the tea making machine 2K type), the steaming heat of the tea cut product was carried out for 60 seconds at a vapor pressure of 0.2 kgf/cm ^{2 to} carry out the greening treatment, and then rapidly cooled.

The ion-exchanged water of 5 ° C was added to the steamed leaves at a ratio of 300 g to 100 g of the steamed leaves, and the second cutting was started using a juice extractor (product name: JC-L80MR, manufactured by Toshiba Home Appliance Co., Ltd.). Since the tea leaves are fully involved in cutting off the operation It was cut off for 1 minute. The tea component was eluted in water during the cutting to be extracted, and a mixture of the tea leaf cut and the tea extract was obtained.

(Adjustment of tea extract)

The mixture of the tea leaf cut and the tea extract obtained from 2 kg of steamed leaves by the above cutting and extraction was filtered using a stainless steel mesh having a mesh size of 1.4 mm to obtain 4.4 kg of a filtrate. Further, the filter residue was placed in a bag made of a nylon mesh having a mesh size of 1 mm, and press-pressed to obtain 3.0 kg of a press liquid.

The obtained press liquid and the filtrate were mixed to obtain 7.4 kg of a tea extract.

(heating and drying of tea extract)

A drying device in which an aluminum disk is placed as a heating body is placed on a nichrome wire heater. The tea extract was placed on a tray, and the tea extract was heated and dried under the following conditions to obtain a tea extract dried product.

Disk surface temperature: 125 ° C

Tea extract / disk area ratio: 130g / m ²

Heating time after drying: 4.5 seconds

2. Determination method of sample composition (Measurement of the content of water-insoluble solids)

For the tea extract before drying, the sample was collected in a centrifuge tube every 10 g, and centrifuged at a number of revolutions of 3000 rpm.

The dry weight of the filter paper (ADVANTEC Toyo Co., Ltd. model: No. 5C diameter: 90 mm) was measured in advance, and the supernatant of the tea extract after centrifugation was filtered using the filter paper, and the supernatant after filtration was collected. Further, 10 g of ion-exchanged water was added to the sediment of the centrifuge tube, and the mixture was shaken well, and centrifuged again under the same conditions. Thereafter, the supernatant was suction-filtered and collected using a filter paper. After repeating the same operation again, the solid matter remaining in the centrifuge tube is washed with water, and finally all the solid components are collected on a filter paper and washed with water, and subjected to suction filtration to filter the state in which the solid component is collected. The paper was dried at 60 ° C for 3 hours, and the weight after drying was measured.

The content of the water-insoluble solid component [B] per 10 g of the sample was calculated from the weight of the filter paper after drying and the weight of the filter paper measured in advance according to the following formula 1.

(Formula 1) Content per 10 g of water-insoluble solid component [B] = (weight of filter paper after drying - weight of filter paper before filtration)

In addition, the sample was collected in a centrifuge tube for 0.5 g, and 10 g of ion-exchanged water was added thereto to sufficiently oscillate, and then the same treatment as in the case of the above-described tea extract was carried out, and it was calculated according to the following formula 2.

(Formula 2) Content (%) of water-insoluble solid content [B] in the dried sample = (weight of filter paper after drying - weight of filter paper before filtration) ÷ 0.5 × 100

(Determination of the content of water-soluble solids)

In the measurement of the content of the water-insoluble solid content, the total weight of the filtrate recovered by suction filtration and Brix (%) were measured, and were calculated by the following formulas 3 and 4.

(Formula 3) Content per 10 g of water-soluble solid content [A] of the sample = (filtrate weight × Brix ÷ 100)

(Formula 4) Content (%) of water-soluble solid content [A] in the dried sample = (filter paper weight × Brix ÷ 100) ÷ 0.5 × 100

(Particle size distribution)

The particle size distribution in the tea extract was measured using a particle size distribution meter (SALD-210, manufactured by Shimadzu Corporation).

(sugar ratio: [M]/[D])

The content of glucose, fructose and sucrose was determined by HPLC (High Performance Liquid Chromatography) analysis under the following analysis conditions, and the total content [M] and sucrose content [D] of glucose and fructose were calculated. Ratio (weight ratio): [M] / [D].

(analysis conditions)

. Analytical device: Dionex company manufactures HPLC sugar analyzer

. Column: Carbopack PA1 (4.6mm × 250 mm, manufactured by Dionex P/N35391)

. Column temperature: 30 ° C

. Flow rate: 1.0mL/min

. Gradient conditions: refer to Table 1 below

[Example 1] (sample 1~8)

Using the above-mentioned autumn and winter tea (samples 1 to 7) or one season tea (sample 8) as raw materials, a tea extract dried product was prepared according to the above-described preparation method, and the composition of the tea extract and the tea extract dried product was examined according to the above measurement method. The results are shown in Table 2. Further, for each sample, the composition was adjusted by the separation conditions at the time of obtaining the extract, the pressing conditions at the time of obtaining the press liquid, and the mixing amount of the press liquid in the extract.

Using the tea extracts of samples 1 to 8 as tea processed products, 0.5 g of tea processed product was dissolved in 100 mL of hot water (temperature: 98 ° C) or cold water (temperature: 20 ° C) to prepare a beverage for functional evaluation test. .

The sensory evaluation test was carried out by visually confirming the beverage and performing a tasting by the six functional inspectors in charge of the beverage development.

(comparative sample)

One of the commercially available tea sautéed teas and coarse teas (tea making products) was prepared as a comparative sample of tea processed products. Further, using one of these portions as a raw material, instant tea is prepared from each season of tea sencha and coarse tea.

Furthermore, the production of instant tea is as follows.

50 g of tea leaves was added to 1 L of ion-exchanged water at 80 ° C, extracted for 15 minutes, and the tea leaves were removed by a 150 mesh net and passed through a filter paper (Advantec No. 2) so that the obtained extract became 10 times concentrated. The solution was concentrated, and dried by the same drying method as Samples 1 to 8, to obtain about 10 g of a dried product.

The content ratio of the water-soluble solid component to the water-insoluble solid component was investigated for each comparative sample. In addition, since the tea was measured in the same manner as the dry matter in the measurement of the dried product in the first season of tea sencha and crude tea (cotton), the water-insoluble solid component contained the tea slag. The results are shown in Table 3.

Furthermore, 0.5 g of tea leaves is added to 100 mL of hot water (temperature: 98° C.) or cold water (temperature: 20° C.) for one season of tea sencha and coarse tea (tea making), and the tea leaves are removed to prepare a beverage. Functional evaluation test.

For the one-season tea sencha and the instant tea of the crude tea, the beverage was prepared in the same manner as the samples 1 to 8, and the sensory evaluation test was performed.

(functional evaluation)

The evaluation indicators for each item are as follows.

<Appearance evaluation>

◎ bright green natural turbidity

○ Green turbidity

△ yellow-green turbid, or light green and weak turbid

×transparent yellow brown

<The taste of hot bubbles>

◎No coarse tea flavor, good fresh fragrance

○ Although there is no coarse tea taste, there is a slight miscellaneous taste.

△ Although there is no crude tea smell, there is a slight heating smell

<Using the sense of food and concentration of hot bubbles>

◎ Moderate concentration

○Slightly feel inadequate

△ slightly rough, or weak sense of concentration

<Using the taste of cold bubbles>

◎No coarse tea flavor, good fresh fragrance

○ Although there is no coarse tea taste, there is a slight miscellaneous taste.

△ Although there is no crude tea smell, there is a slight heating smell

×The fragrance is weak due to the unsweetened tea leaves, or the aroma is not produced and the balance is poor.

<Using the sense of food and concentration of cold bubbles>

◎ Moderate concentration

○Slightly feel inadequate

△ slightly rough, or weak sense of concentration

×The concentration is weak due to the unopened tea leaves

<Comprehensive evaluation>

The total is calculated for each of the above evaluation items, and the score is calculated according to the following formula 5.

(Formula 5) Rating = (◎ number * 5) + (○ number * 3) + (△ number * 1)

Based on the calculated score, the evaluation was performed in the following manner.

◎ Rating 21~25

○ Rating 11~20

△ score 6~10

×score 0~5

(Evaluation results)

The sample 1 to the sample 8 were subjected to sensory evaluation, and the results are shown in Table 4. Further, the evaluation results in the comparative samples are shown in Table 5.

(discussion)

As shown in Tables 4 and 5, the content ratio of the water-soluble solid component [A] to the water-insoluble solid component [B] is compared with the comparative sample desorbed from the range: [A]/[B] Samples 1 to 8 in the range of 0.5 to 40.0 showed good sensory evaluation results. Among them, the comprehensive evaluation of the samples 2 to 4 and the samples 6 and 8 in which the ratio: [A]/[B] is in the range of 1.7 to 30.0 is particularly preferable. The best results were shown in sample 8 with one season of tea as the raw material, but samples 2 and 3 using autumn and winter tea as raw materials were not worse.

Further, in the case of the comparative sample, in the case of a decocted tea of a season, the function of the thermobubble was evaluated very well, but the tea leaves were not sufficiently bubbled during cold soaking, and the sense of concentration was insufficient, compared with the comparative sample. The tea processed product of the invention is more excellent in sensory evaluation.

Therefore, according to the present invention, it is understood that the present invention can provide a tea processed product obtained by a beverage which does not require waste disposal of tea slag and which has a good functional evaluation, and can easily prepare a water color, turbidity, and particle of the beverage. A drink having a high evaluation such as the appearance of the sedimentation state, or the taste, flavor, taste (drinking feeling), and concentration feeling.

[Embodiment 2]

In the preparation of the sample 2 which obtained good results in Example 1, the drying conditions of the tea extract were changed as described in Table 6, except that Samples 9 to 14 were produced in the same manner. Tea extracts dry matter.

Furthermore, the instant tea which made the tea of the tea made as raw material was prepared, and it was set as the comparative sample.

Furthermore, the production of instant tea is as follows.

50 g of tea leaves was added to 1 L of ion-exchanged water at 80 ° C, extracted for 15 minutes, and the tea leaves were removed by a 150 mesh net and passed through a filter paper (Advantec No. 2) so that the obtained extract became 10 times concentrated. The solution was concentrated, and 0.5 g of Matcha was dispersed therein, followed by spray drying at 150 ° C, whereby about 10 g of a dried product was obtained.

The composition of the tea extracts of the samples 9 to 14 and the instant tea of the comparative sample and the composition of the raw material extract were investigated by the above-described measurement methods. The results are shown in Table 6.

(functional evaluation)

The tea extracts of Samples 9 to 14 were used as tea processed products to prepare a beverage, and a sensory evaluation test was performed. Further, a beverage was prepared in the same manner as the instant tea of the comparative sample, and a sensory evaluation test was performed.

The evaluation indicators for each item are as follows.

<Appearance evaluation>

◎ bright green natural turbidity

○ Fresh green is weaker turbid, or green is natural turbid

△ yellow and green is weaker turbid

×Dark red turbid

<The taste of hot bubbles>

◎ fresh, or moderate sweet

○ slightly grassy

△ There is a slight heating odor, or a mixture of heating and matcha

<Using the sense of food and concentration of hot bubbles>

◎ Moderate concentration

○Slightly feel inadequate

△ feel insufficient

<Comprehensive evaluation>

The total is calculated for each of the above evaluation items, and the score is calculated according to the following formula 6.

(Equation 6) Rating = (◎ number * 5) + (○ number * 3) + (△ number * 1)

Based on the calculated score, the evaluation was performed in the following manner.

◎ Rating 11~15

○ Rating 6~10

△ score 1~5

×score 0

(Evaluation results)

The results of the sensory evaluation of the samples 9 to 25 and the comparative samples are shown in Table 7.

(discussion)

According to Tables 6 and 7, the ratio of the total content [M] of glucose to fructose to the sucrose content [D] (sugar ratio): [M]/[D] is contained in the sample of 0.05 to 0.20. 14. The sensory evaluations were all good. Among them, the sugar ratio: [M] / [D] is 0.08 ~ 0.20 sample 9 ~ 13 is better evaluated.

The comparative sample is assumed to be a commercially available instant tea with matcha, which is a instant tea prepared by a spray drying method, and a matcha is added for the formulation of the water-insoluble solid component, but the sugar separation ratio and the sample are 9~14 is different, its appearance is worse than the sample 9~14.

Therefore, according to the present invention, it is also understood that the present invention can provide a tea processed product which does not produce a tea residue which requires disposal, and which obtains a beverage having a good functional evaluation, and can easily prepare a water color, turbidity, and particles of the beverage. A drink having a high evaluation such as a appearance such as a sedimentation state, or a flavor such as a flavor, a food texture (drinking feeling), and a feeling of concentration.

[Industrial availability]

According to the tea processed product of the present invention and the method for producing the same, it is possible to provide an instant tea which is particularly improved in flavor and appearance, and which can efficiently ingest the active ingredient of tea, and contributes to the spread of the processed tea product. In addition, in the manufacture of processed tea products, the amount of waste of tea residue is reduced, contributing to the efficiency of resource utilization.

Claims (10)

A tea processed product comprising a dried product of a tea extract, and a content ratio of the water-soluble solid content component [A] to the water-insoluble solid component [B]: [A]/[B] is 0.5 to 40.0. The tea processed product of claim 1, wherein the content ratio: [A]/[B] is 1.7 to 40.0. The tea processed product of claim 1, which comprises glucose, fructose and sucrose, wherein the ratio of the total content of the glucose and the fructose [M] to the sucrose content [D] is: [M]/[D] is 0.05 The range of ~0.20, and the above sucrose content [D] is in the range of 3.0 to 15.0% by weight. The tea processed product according to any one of claims 1 to 3, wherein the tea extract is an extract from a fragmented cut of a tea leaf subjected to a greening treatment or a withering treatment. The tea processed product according to any one of claims 1 to 3, wherein the tea extract is in the form of a slurry. The tea processed product according to any one of claims 1 to 3, wherein the dried product of the tea extract is in the form of a powder and/or a granule. A method for producing a tea processed product, comprising: a cutting step of obtaining a chip-shaped tea leaf cut product subjected to a greening treatment or a withering treatment and being cut; and an extracting step of performing from the fragmented tea leaf cut product Extracting to obtain a tea extract; and drying step of heating the tea extract to obtain a tea extract dried product; and heating and drying the tea extract in the drying step is a water-soluble solid component [A] and The content ratio of the water-insoluble solid component [B]: [A]/[B] is in the range of 0.25 to 20.0. The method for producing a tea processed product according to claim 7, wherein the tea cut product has a size of 3 mm or less, and the drying step is carried out by heating the contact of the tea extract with the heating body in direct contact. The method for producing a tea processed product according to claim 8, wherein the temperature of the heating body in the drying step is in the range of 100 to 160 ° C, and the contact time with the heating body after drying the extract is adjusted to 4 90 seconds range. The method for producing a tea processed product according to any one of claims 7 to 9, wherein in the cutting step, the tea leaves are cut in a state in which water is added, whereby the extracting step is carried out simultaneously with the cutting step.