WO2011092852A1 - Tea leaf granules and method for producing tea leaf granules - Google Patents

Tea leaf granules and method for producing tea leaf granules Download PDF

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Publication number
WO2011092852A1
WO2011092852A1 PCT/JP2010/051271 JP2010051271W WO2011092852A1 WO 2011092852 A1 WO2011092852 A1 WO 2011092852A1 JP 2010051271 W JP2010051271 W JP 2010051271W WO 2011092852 A1 WO2011092852 A1 WO 2011092852A1
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WIPO (PCT)
Prior art keywords
tea leaf
tea
matcha
granules
repose
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PCT/JP2010/051271
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French (fr)
Japanese (ja)
Inventor
達也 菊地
吉田　達也
正重 谷口
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株式会社 伊藤園
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Priority to PCT/JP2010/051271 priority Critical patent/WO2011092852A1/en
Publication of WO2011092852A1 publication Critical patent/WO2011092852A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention provides a tea leaf granule that is stable in quality for a long period of time, such as color and flavor, and is easily dispersed in water or hot water, and a tea leaf granule that can provide such a tea leaf granule inexpensively and easily. It relates to a manufacturing method.
  • Matcha is a tea leaf powder obtained by pulverizing bud tea (green tea leaf obtained by steaming and drying tea leaf that is cultivated by blocking sunlight for a certain period of time) into powder.
  • Ordinary green tea drinks the extract brewed from tea leaves using teapots, etc.
  • matcha tea is a tea leaf powder that is directly consumed by dispersing it in hot water, so it is thicker than green tea drinks It has characteristics such as a unique scent called green and covering scent, and a large number of umami and sweet ingredients.
  • matcha is particularly useful for its dark green color, aroma, umami and sweetness that are unique to matcha. Is expensive.
  • matcha powder tends to cause fading due to light and deterioration of flavor due to temperature, and the dark green color tone due to chlorophyll rapidly deteriorates when the product is opened.
  • fading and loss of flavor are easily caused by quality deterioration due to heating, oxidation and the like.
  • the quality of matcha is low in stability.
  • Patent Documents 1 and 2 add dextrin as an excipient to the green tea leaf powder.
  • dextrin is used as a drying aid and the pH of the tea leaf dispersion is adjusted and spray dried.
  • Patent Document 4 there are some which obtain ground tea leaves by a spray drying method using a green tea ground liquid containing a drying aid (see Patent Document 4 below).
  • Japanese Patent No. 3034252 Japanese Patent No. 2562776 Japanese Patent No. 3627185 JP 2007-289115 A
  • the dispersibility of ground tea leaves in water or hot water can be improved by blending and granulating excipients and other additives as necessary to the ground tea leaves, Although it is possible to suppress fading and flavor deterioration of the ingredients, the flavor and umami of the tea ingredients tend to be suppressed when the dispersibility and the quality stability of the tea ingredients are sufficiently obtained. I can't fully enjoy the darkness, flavor and umami. For this reason, further improvement is desired so that the characteristics of green tea can be satisfactorily exhibited while maintaining the dispersibility and quality stability of the tea leaf particles.
  • An object of the present invention is to easily disperse a tea leaf pulverized product into water, hot water, or other liquid without causing lumps, and to ensure that the dark green color, flavor, and umami of the tea leaf are stably and sufficiently exhibited. Is to provide.
  • the problem of the present invention is that the blending amount of additives used for granulation of tea leaf pulverized material can be reduced without reducing the dispersibility in water or hot water, and the color and flavor of tea leaves can be maintained over a long period of time. It is an object of the present invention to provide a method for producing a tea leaf granule that can easily provide a tea leaf granule that is stably and stably maintained.
  • the present inventors have intensively studied, and as a result, have found elements other than the additive that improves the dispersibility of the tea leaf pulverized product, and have completed the present invention.
  • the tea leaf granules have a repose angle of less than 45 degrees.
  • the tea leaf granules can be constituted by granules containing a plurality of integrated ground tea leaf particles, and the ground tea leaf particles can be crushed green tea leaves selected from the group consisting of green tea powder and matcha tea.
  • the tea leaf granules may contain excipients.
  • tea leaf granules that are easily dispersed in water or hot water without using teacups or the like and express a dark green color and a rich flavor are easily and inexpensively produced from the tea leaf pulverized product, It can be provided as a raw material for production or an additive.
  • the tea leaf granule according to the present invention can be produced without using expensive equipment and cumbersome operations, and the amount of excipients used for granulation can be reduced. When used for producing foods and drinks, etc. Since the color and flavor of tea leaves can be efficiently expressed and the color and flavor can be maintained for a long period of time, it is very advantageous.
  • tea leaves When tea leaves are poured into water or hot water, water is easily absorbed and moistened, and water-soluble components contained in tea leaves are leached. That is, tea leaves themselves have an affinity for water. Nonetheless, green tea leaves such as powdered tea from sencha and powdered green tea from bud tea are difficult to disperse even when added to water or hot water, and are usually agitated. It is necessary to increase the dispersion efficiency by doing so.
  • the tea leaf pulverized product as described above is obtained by grinding dry tea leaves using a stone mortar or mill and pulverizing them into a powder form. Since it is held, it may be easily agglomerated.
  • the tea leaf pulverized product can also be granulated into granules using starch, polysaccharides or the like as an excipient or binder. Dispersibility in liquid is improved.
  • the dispersibility of the tea leaf pulverized product is improved as the blending amount of such additives is increased, but the characteristics such as the color and flavor of the tea leaves are diluted, so that it has both high dispersibility and rich tea leaf characteristics. It's not easy.
  • the dispersibility is enhanced by paying attention to the particle shape of the tea leaf pulverized product itself.
  • the surface resistance of the tea leaf particles is reduced and densified, and the angle of repose is small. Tea leaf granules with high fluidity are obtained. Thereby, it becomes difficult to produce the agglomeration by the entanglement etc. of granules, and it becomes easy to disperse
  • Tea leaves have anisotropy in mechanical strength due to the arrangement of plant fibers, and the particles of tea leaf pulverized material crushed with a stone mortar or the like tend to become columnar or linear elongated shapes depending on the intensity bias depending on the direction.
  • a tensile stress or the like is applied and the material is ruptured or broken, fluffing or unevenness of fine fibers is likely to occur on the surface, and the surface resistance of the particles increases.
  • the particles come into contact with each other, they are likely to be caught and engaged, and when such a tea leaf pulverized product is introduced into water, the lump surface retains water while holding the air inside the particle lump in a lump shape where the particles are in contact with each other.
  • tea leaf granules are not obtained simply by granulating tea leaf granules using the above granulation step (see Examples in the present specification). In order to obtain a preferred tea leaf granule, the tea leaf granule must be adjusted to have a specific property (angle of repose).
  • the tea leaves used as a raw material for preparing the tea leaf granules of the present invention are preferably green tea leaves produced from tea leaves, stems, etc. of the Camellia genus by a non-fermenting tea making process and are generally classified as non-fermented teas. Can be used without particular limitation, and is not limited by non-essential differences in tree species, site, production area, plucking time, cultivation method, processing method, etc. and tea production method.
  • the types of tea leaves may be used alone or in combination of two or more, and it is particularly preferable to use tea.
  • Boiled tea is obtained by steaming the fresh leaves picked from the covered cultivation tea garden, drying without leaving it, and removing the veins, etc., and the coated cultivation has more chlorophyll than normal green tea leaves and has a dark green color.
  • Theanine which is said to be an umami ingredient, is also more common than normal green tea leaves, has a unique flavor, and also has a scent derived from theanine.
  • the types of tea leaves are not limited to non-fermented teas, and may include semi-fermented teas, fermented teas, and post-fermented teas, and may use multiple types of tea leaves or mixed tea leaves of tea and green tea.
  • tea leaves such as oolong tea or black tea, such as semi-fermented, fermented or post-fermented. Even when tea leaves other than green tea are granulated alone, it is the same that the effects of improving dispersibility, enhancing the expression of the characteristics of tea leaves, and improving stability can be obtained.
  • tea leaves produced using plants other than tea trees and dry leaves of other plants in the above-mentioned tea leaves.
  • plants other than tea trees and dry leaves of other plants for example, barley young leaves, kale, morohaya, persimmon, ginkgo leaves And so-called health food materials and green plants containing chlorophyll.
  • Crushed tea leaves obtained by pulverizing tea leaves as described above are used as a granulating material.
  • the pulverizing means for preparing the pulverized tea leaves include a stone mortar, a ball mill, an airflow pulverizer and the like, but the pulverizing means is not particularly limited. From the viewpoint of particle size distribution of the obtained particles, an airflow type pulverizer is preferable.
  • the particle size of the tea leaf pulverized product is suitably 0.1 to 50 ⁇ m or less, preferably 50% integrated particle size (d50) is 0.1 to 30 ⁇ m, more preferably 0.1 ⁇ m.
  • the 50% integrated particle size can be measured by using an aqueous dispersion of ground tea leaves using a laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation).
  • SALD-2100 laser diffraction particle size distribution analyzer
  • the granulation method is preferably in a form in which the tea leaf particles are granulated by supplying water in a mutually free state, such as fluidized bed granulation, rolling granulation, spray drying, coating granulation, etc.
  • a granulation method can be mentioned, but it can be suitably used as long as it can granulate the tea leaf particles in a fluid state, and is not limited thereto.
  • fluidized bed granulation in which particles are fluidized by an air stream is excellent in that it can give the particles favorable electrical properties by the flow pressure of the air stream acting on the wet tea leaf particles.
  • it demonstrates concretely taking the manufacture by fluidized-bed granulation as an example.
  • the tea leaf pulverized product is in the range of 40 to 90% by mass, preferably 50 to 80% by mass, and the excipient is 10 to 60%, based on the total amount of the tea leaf pulverized product and the excipient.
  • the excipient When blended so as to be in the range of 20% by mass, preferably 20 to 50% by mass, it is granulated into tea leaf granules with rich color and flavor and good dispersibility of tea leaf particles.
  • it is excellent in that the dispersibility of the particles can be effectively enhanced with a relatively small amount of an excipient of 30 to 50% by mass, and the tea component is appropriately protected to cause discoloration such as blackening. And prevent changes in fragrance.
  • excipient examples include monosaccharides and disaccharides such as fructose, lactose, glucose, sucrose, maltose, galactose, xylose, trehalose; xylooligosaccharide, fructooligosaccharide, galactooligosaccharide, lactose, palatinose, soybean oligosaccharide, raffinoses , Oligosaccharides such as isomalto-oligosaccharides; starch; dextrins such as dextrin, maltodextrin, cyclodextrin and the degradation products thereof; water-soluble dietary fibers such as pectin, polydextrose, agarose, glucomannan, indigestible dextrin; guar gum; Examples include thickening polysaccharides such as xanthan gum, tamarind gum, and gellan gum; and water-soluble or hydrophilic materials such as sugar alcohols such as sorbi
  • the excipient can also be used to give secondary functions to the ground tea leaves.
  • dextrin has good reproducibility of the matcha flavor
  • the thickening polysaccharide can alleviate dysphagia, so it is useful for drinking by the elderly and disabled consumers.
  • Sugars are suitable for taste and calorie balance
  • water-soluble dietary fiber is suitable for use in health-related products.
  • the temperature in the fluidized bed flow generator is preferably set to an intake air temperature of 40 to 80 ° C., preferably 45 to 75 ° C., more preferably around 50 ° C. This temperature can be adjusted by the temperature of the air blown for fluidization.
  • the granulation time is preferably 10 to 80 minutes, more preferably 20 to 75 minutes, and most preferably 30 to 70 minutes.
  • the aqueous liquid used for granulation is suitably in an amount such that water is supplied in a proportion of 10 to 60% by weight, preferably 15 to 55% by weight, more preferably 20 to 50% by weight, based on the tea leaf particles.
  • the amount of water is supplied so that the amount of water relative to the total mass of the tea leaf pulverized product and excipient is in the above range.
  • water is insufficient, the tea leaf particles do not deform and remain in local granulation, or the particles of the excipient alone remain, and the strength of the granules also decreases.
  • filler when used, an excipient
  • water such as ion-exchanged water, distilled water, clean water and deoxygenated water is generally used, and an organic solvent such as alcohol that is more easily vaporized than water can be blended.
  • the temperature of the aqueous liquid supplied to the crushed tea leaves is suitably about 30 to 60 ° C., and preferably 50 ° C. or less from the viewpoint of preventing deterioration of the tea components.
  • As the supply form of the aqueous liquid it is preferable to spray mist-like droplets, and a mist diffused in a mist form using ultrasonic waves or the like can also be suitably used. Care is taken to supply the aqueous liquid so that the process from the homogenization of the fluidized particles to the completion of granulation and drying is performed with the minimum necessary heating and the minimum necessary time.
  • the amount used is preferably 0.1 to 5% by mass, preferably 0.3 to 1% by mass with respect to the aqueous liquid, and the concentration of the binder is too high. Then, it becomes difficult to quickly wet the tea leaf particles, and it is easy to cover the tea leaf and seal the flavor. In addition, it becomes difficult to form droplets of the aqueous liquid.
  • the binder include water-soluble binders such as reduced maltose starch syrup, fructose, glucose, liquid sugar, gelatin, gum arabic, agar, pullulan, starch and the like. When starch is used as a binder or the like, it is desirable to consider the amount used in consideration of the point that the tea leaf particles are covered to easily seal the flavor of the tea leaf.
  • tea leaf granules are obtained by drying. Drying proceeds by continuing to blow the air flow, and drying is accelerated by heating the air flow, and the time required for drying is shortened. The drying time is usually about 5 to 40 minutes. From the viewpoint of preventing the deterioration of the tea component, the drying temperature is preferably about 80 ° C. or less and the drying time is preferably about 30 minutes or less.
  • the angle of repose is less than 45 degrees, generally 25 degrees or more and less than 45 degrees. Since this tea leaf granule has high fluidity and is smooth, when it is poured into water or hot water, the granule spreads rapidly and comes into contact with water, so that it easily infiltrates and does not become lumpy and disperses easily. Therefore, it can be easily formulated for use in beverage preparation, cooking, and food processing, so it can be widely used to formulate various useful components of tea leaves, including catechins and polyphenols, and its vivid The green color can be used as a coloring material for foods and drinks and supplements.
  • the color and flavor stability of the tea leaf granules are improved, the color change and deterioration with time of the tea leaf are suppressed, and the dark green color and unique aroma of green tea and green tea powder can be enjoyed for a long time.
  • Matcha granules were prepared using matcha according to the procedure described below. Dispersibility in water at 20 ° C. (I) and 60 ° C. (II) was measured according to the following procedure. Further, the color difference ⁇ E after the tea leaf granules were stored for 1 month or 2.5 months at each temperature of 5 ° C., 25 ° C. and 37 ° C. was determined. Furthermore, the flavor and color tone of the tea leaf granules after 2.5 months at 25 ° C. were evaluated according to the following criteria. These results are shown in Table 1.
  • samples R1 (trade name: Rakugo Matcha, Matcha Oligosaccharide Blended Matcha) and Sample R2 (product names: Rakugo Matcha, Kayamaen Matcha Granules) are commercially available green tea leaf products.
  • the angle of repose was measured, and the dispersibility, the color difference ⁇ E after storage, the flavor and the color tone were examined. These results are also shown in Table 1.
  • Example 1 Product of the present invention 1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 50 minutes, and the angle of repose of the matcha granule was adjusted to 42 degrees.
  • Example 2 Comparative product 1
  • 1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 15 minutes, and the angle of repose of the green tea granules was adjusted to 47 degrees.
  • Example 3 Comparative product 2
  • 1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 5 minutes, and the angle of repose of the matcha granule was adjusted to 52 degrees.
  • ⁇ 50% particle size D50> A laser diffraction particle size distribution measuring device using a dispersion obtained by adding powdered green tea to pure water at 20 ° C. to adjust to a drinking concentration (2% by mass) and then dispersing by applying ultrasonic waves for 1 minute. (Shimadzu Corporation) was used to measure the particle size distribution in an absorbance range of 0.1 to 0.2 (wavelength 680 nm, optical path length 6 mm, quartz cell).
  • Matcha granule or 2 g of matcha was added to 100 ml of water at a temperature of 20 ° C., and the dispersibility of matcha granule or matcha was observed while stirring five times with a spoon. A case where 5 mm or more of lumps were observed after 5 times of stirring was evaluated as “x”, and a case where such lumps were not observed was evaluated as “ ⁇ ”.
  • sample 1 (repose angle: 42 degrees) was excellent in solubility, whereas sample 2 (repose angle: 47 degrees), sample 3 (repose angle: 52 degrees), sample 4 ( The commercial product, angle of repose: 51 degrees) was poor in solubility.
  • sample 2 (repose angle: 47 degrees)
  • sample 3 (repose angle: 52 degrees)
  • sample 4 The commercial product, angle of repose: 51 degrees) was poor in solubility.
  • no significant difference was observed between samples 1 to 4.
  • Sample 1 was the most excellent as compared with Samples 2-4.
  • Matcha granules were prepared using Matcha and excipients. Dispersibility in water at 20 ° C. (I) and 60 ° C. (II) was measured according to the following procedure. Further, the color difference ⁇ E after the tea leaf granule was stored for 1 month or 2.5 months at each temperature of 5 ° C., 25 ° C. and 37 ° C. was determined. Furthermore, the flavor and color tone of the tea leaf granules after 2.5 months at 25 ° C. were evaluated according to the following criteria. These results are shown in Table 2.
  • Example 5 Sample 1 except that 900 g of Matcha and 100 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used in place of 1000 g of Matcha in Sample 1 and mixed uniformly in the fluidized bed. The same operation was repeated to produce matcha granules. The angle of repose of the obtained matcha granule was 42 degrees.
  • excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 6 Sample 1 except that 800 g of Matcha and 200 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used instead of 1000 g of Matcha in Sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 43 degrees.
  • excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 7 Sample 1 except that 700 g of matcha tea and 300 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in the fluidized bed in place of 1000 g of matcha in sample 1. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 42 degrees.
  • excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 8 Sample 1 except that 600 g of matcha and 400 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used instead of 1000 g of matcha in sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 42 degrees.
  • excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 9 Sample 1 except that 500 g of Matcha and 500 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) are used instead of Sample 1 Matcha 1000 and mixed uniformly in a fluidized bed. The same operation was repeated to produce matcha granules. The resulting Matcha granule had an angle of repose of 43 degrees.
  • 500 g of Matcha and 500 g of excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 10 Sample 1 except that 400 g of Matcha and 600 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) 600 g were used instead of 1000 g of Matcha in Sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The resulting Matcha granule had an angle of repose of 43 degrees.
  • excipient trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • Example 11 Matcha granules were produced in the same manner as Sample 6, except that the excipient was changed to 500 g of dextrin (trade name: Paindex # 2, manufactured by Matsutani Chemical Industry Co., Ltd.). The obtained matcha granule had an angle of repose of 43 degrees.
  • Example 12 Matcha granules were produced in the same manner as Sample 6, except that the excipient was changed to 500 g of thickening polysaccharide (trade name: Bistop D-1927, Gelangham manufactured by San-Ei Gen FFI Co., Ltd.). The obtained matcha granule had an angle of repose of 42 degrees.
  • Example 13 Matcha granules were produced in the same manner as in Sample 6, except that the excipient was changed to 500 g of sugar (trade name: NSP topping, manufactured by Tokukura). The obtained matcha granule had an angle of repose of 42 degrees.
  • Example 14 Commercially available instant matcha (name leaf “Raku Ratcha matcha”, raw material name: tea (boiled tea) / oligosaccharide) was used as a comparison with samples 5-13.
  • ⁇ 50% particle size D50> A laser diffraction particle size distribution measuring device using a dispersion obtained by adding powdered green tea to pure water at 20 ° C. to adjust to a drinking concentration (2% by mass) and then dispersing by applying ultrasonic waves for 1 minute. (Shimadzu Corporation) was used to measure the particle size distribution in an absorbance range of 0.1 to 0.2 (wavelength 680 nm, optical path length 6 mm, quartz cell).
  • Sample 5 (Repose Angle: 42 degrees), Sample 6 (Repose Angle: 43 degrees), Sample 7 (Repose Angle: 42 degrees), Sample 8 (Repose Angle: 42 degrees), Sample 9 (Repose) Angle: 43 degrees), Sample 10 (Angle of repose: 43 degrees), Sample 11 (Angle of repose: 43 degrees), Sample 12 (Angle of repose: 42 degrees), Sample 13 (Angle of repose: 42 degrees) are excellent in solubility It was.
  • Sample 14 (repose angle: 45 degrees) was more soluble than sample 2 (repose angle: 47 degrees) and sample 3 (repose angle: 52 degrees), but compared with samples 5-13 So the solubility was poor.
  • sample 14 (rest angle: 45 degrees) has a higher color tone than sample 2 (rest angle: 47 degrees) and sample 3 (rest angle: 52 degrees).
  • sample 3 (rest angle: 52 degrees).
  • the color tone becomes particularly excellent by adding an excipient to the matcha granule or matcha tea.
  • filler was added, even if the compounding ratio of matcha granule or matcha tea and an excipient
  • Tea leaf granules that easily disperse in water or hot water to express dark green color and rich flavor can be easily and inexpensively produced from ground tea leaf without using teacups, etc. Provision as an agent can be promoted. Since it can be produced without using expensive equipment and cumbersome operations, it is possible to reduce the amount of excipients used for granulation and the like. It is possible to efficiently develop the color and flavor of food and beverages and foods and beverages having stability that can maintain the color and flavor for a long period of time.

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Abstract

Disclosed are tea leaf granules which can be easily dispersed without forming undissolved masses, when added to cold or hot water, and can stably hold the green color, flavor and taste of the tea leaves. The tea leaf granules have an angle of repose less than 45°. The tea leaf granules may contain an excipient. The tea leaf granules are produced by supplying a water-based liquid to ground tea leaves followed by granulation in a fluidized bed. The ground tea leaves thus fluidized are allowed to absorb water and then dried so that multiple grains of ground green tea leaves, such as a green tea powder or powdered green tea (maccha), are bonded together to form granules.

Description

茶葉顆粒及び茶葉顆粒の製造方法Tea leaf granule and method for producing tea leaf granule
　本発明は、茶葉粉砕物の色彩や香味等の品質が長期間安定し、水や熱水に容易に分散する茶葉顆粒、及び、そのような茶葉顆粒を安価且つ簡便に提供可能な茶葉顆粒の製造方法に関する。 The present invention provides a tea leaf granule that is stable in quality for a long period of time, such as color and flavor, and is easily dispersed in water or hot water, and a tea leaf granule that can provide such a tea leaf granule inexpensively and easily. It relates to a manufacturing method.
　抹茶は、碾茶（太陽光を一定期間遮蔽して栽培される茶葉を蒸し、乾燥して得られる緑茶葉）を粉末状に粉砕した茶葉粉末である。通常の緑茶は、急須等を用いて茶葉から淹れた抽出液を飲用するのに対し、抹茶は、茶葉粉末である抹茶を熱水に分散して直接飲用するため、緑茶飲料と比べて濃い緑色や覆い香といわれる特有の香り、旨味・甘味成分の多さといった特徴を有する。 Matcha is a tea leaf powder obtained by pulverizing bud tea (green tea leaf obtained by steaming and drying tea leaf that is cultivated by blocking sunlight for a certain period of time) into powder. Ordinary green tea drinks the extract brewed from tea leaves using teapots, etc., whereas matcha tea is a tea leaf powder that is directly consumed by dispersing it in hot water, so it is thicker than green tea drinks It has characteristics such as a unique scent called green and covering scent, and a large number of umami and sweet ingredients.
　抹茶を飲用する際には、抹茶に熱水を加えて茶筅を用いて攪拌することが一般的であり、抹茶の水への分散性は決して良くない。近年、抹茶を使用した商品が数多く市場に提供されているが、抹茶本来の濃い緑色や覆い香、旨味などを商品に付与するのは難しく、その原因の１つは、抹茶粉末の分散性にある。 When drinking matcha, it is common to add hot water to matcha and stir using a tea bowl, and the dispersibility of matcha in water is never good. In recent years, many products that use Matcha have been offered to the market, but it is difficult to give Matcha the original dark green color, scent, umami, etc. to the product, and one of the causes is the dispersibility of Matcha powder. is there.
　また、菓子、パン、アイスクリ－ム、ソバ等の加工食品に抹茶を配合することは一般的であり、このような場合の抹茶は、抹茶特有の濃い緑色や香り、旨味・甘味について特に利用価値が高い。しかし、抹茶粉末は、光による退色や、温度による香味の劣化を生じ易く、製品の開封によって、クロロフィルによる濃い緑色の色調が急速に劣化する。又、加工食品等の製造においては、加熱、酸化等による品質劣化によって容易に退色や風味の損失を招く。このように、抹茶の品質の安定性は低い。 In addition, it is common to mix matcha with processed foods such as confectionery, bread, ice cream, buckwheat, etc. In such cases, matcha is particularly useful for its dark green color, aroma, umami and sweetness that are unique to matcha. Is expensive. However, matcha powder tends to cause fading due to light and deterioration of flavor due to temperature, and the dark green color tone due to chlorophyll rapidly deteriorates when the product is opened. Moreover, in the manufacture of processed foods and the like, fading and loss of flavor are easily caused by quality deterioration due to heating, oxidation and the like. Thus, the quality of matcha is low in stability.
　このようなことから、緑茶葉粉末の色彩や香味の安定化、水や熱水への溶解性向上を目的として、下記特許文献１，２では、緑茶葉粉末に賦形剤としてデキストリンを添加して造粒した粉末茶を提案している。一方、特許文献３では、デキストリンを乾燥助剤として用い、茶葉分散液のｐＨを調整して噴霧乾燥する粉砕茶の製造方法を記載している。また、乾燥助剤を含んだ抹茶粉砕液を用いて、噴霧乾燥法によって粉砕茶葉を得るものもある（下記特許文献４参照）。 Therefore, for the purpose of stabilizing the color and flavor of green tea leaf powder and improving the solubility in water and hot water, the following Patent Documents 1 and 2 add dextrin as an excipient to the green tea leaf powder. We propose a powdered tea granulated. On the other hand, Patent Document 3 describes a method for producing pulverized tea in which dextrin is used as a drying aid and the pH of the tea leaf dispersion is adjusted and spray dried. In addition, there are some which obtain ground tea leaves by a spray drying method using a green tea ground liquid containing a drying aid (see Patent Document 4 below).
特許第３０３４２５２号公報Japanese Patent No. 3034252 特許２５６２７７６号公報Japanese Patent No. 2562776 特許３６２７１８５号公報Japanese Patent No. 3627185 特開２００７－２８９１１５号公報JP 2007-289115 A
　上述のように、茶葉の粉砕物に賦形剤やその他の添加剤を必要に応じて配合して造粒することによって、茶葉粉砕物の水や熱水への分散性を改善したり、茶成分の退色や風味劣化を抑制することが可能であるが、分散性や茶成分の品質安定性が充分に得られる状態では、茶成分の香味や旨味は抑制されがちであるため、茶葉の緑色の濃さや香味・旨味を十分に楽しむことができない。このため、茶葉粒子の分散性や品質安定性を保持しつつ、緑茶の特質が良好に発揮されるように、より一層の改善が望まれる。 As mentioned above, the dispersibility of ground tea leaves in water or hot water can be improved by blending and granulating excipients and other additives as necessary to the ground tea leaves, Although it is possible to suppress fading and flavor deterioration of the ingredients, the flavor and umami of the tea ingredients tend to be suppressed when the dispersibility and the quality stability of the tea ingredients are sufficiently obtained. I can't fully enjoy the darkness, flavor and umami. For this reason, further improvement is desired so that the characteristics of green tea can be satisfactorily exhibited while maintaining the dispersibility and quality stability of the tea leaf particles.
　本発明の課題は、茶葉粉砕物を水や熱水やその他液体へ加えた時にダマにならずに容易に分散し、茶葉の濃い緑色や風味・旨味が安定的に充分に発揮される茶葉顆粒を提供することである。 An object of the present invention is to easily disperse a tea leaf pulverized product into water, hot water, or other liquid without causing lumps, and to ensure that the dark green color, flavor, and umami of the tea leaf are stably and sufficiently exhibited. Is to provide.
　又、本発明の課題は、水又は熱水への分散性を低下させることなく、茶葉粉砕物の造粒に使用する添加物の配合量を低減可能であり、茶葉の色彩及び風味が長期にわたって安定的に豊かに維持される茶葉顆粒を簡便に提供可能な茶葉顆粒の製造方法を提供することである。 Further, the problem of the present invention is that the blending amount of additives used for granulation of tea leaf pulverized material can be reduced without reducing the dispersibility in water or hot water, and the color and flavor of tea leaves can be maintained over a long period of time. It is an object of the present invention to provide a method for producing a tea leaf granule that can easily provide a tea leaf granule that is stably and stably maintained.
　また、高い分散性を有し、豊かな茶の色彩及び風味を飲食品や各種製品に付与可能で、幅広い用途に適用可能な茶葉粉砕物を簡便且つ安価に提供し、カテキン等の茶成分を利用する様々な製品の提供を促進することである。 In addition, it has a high dispersibility, can impart rich tea colors and flavors to foods and beverages and various products, and provides crushed tea leaves that can be applied to a wide range of uses in a simple and inexpensive manner. It is to promote the provision of various products to be used.
　上記課題を解決するために、本発明者らは、鋭意研究を重ねた結果、茶葉粉砕物の分散性を向上させる添加物以外の要素を見出し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have intensively studied, and as a result, have found elements other than the additive that improves the dispersibility of the tea leaf pulverized product, and have completed the present invention.
　本発明の一態様によれば、茶葉顆粒は、安息角が４５度未満であることを要旨とする。 According to one aspect of the present invention, the tea leaf granules have a repose angle of less than 45 degrees.
　上記茶葉顆粒は、一体化した複数の粉砕茶葉粒子を含有する顆粒によって構成することができ、粉砕茶葉粒子には、緑茶粉末及び抹茶からなる群より選択される緑茶葉粉砕物を使用できる。茶葉顆粒は、賦形剤を含有してもよい。 The tea leaf granules can be constituted by granules containing a plurality of integrated ground tea leaf particles, and the ground tea leaf particles can be crushed green tea leaves selected from the group consisting of green tea powder and matcha tea. The tea leaf granules may contain excipients.
　本発明によれば、茶筅等を用いなくても水や熱水に容易に分散して濃い緑色と豊かな風味とを発現する茶葉顆粒を、茶葉粉砕物から簡便且つ安価に製造し、飲食品製造用原料又は添加剤等として提供することができる。本発明による茶葉顆粒は、高価な設備や煩わしい操作を用いることなく製造でき、造粒に用いる賦形剤等の配合量を低減することが可能であり、飲食品等の製造に利用する際に、茶葉の色彩及び風味を効率よく発現することができ、色彩及び風味を長期間維持できる安定性を有するので、非常に好都合である。 According to the present invention, tea leaf granules that are easily dispersed in water or hot water without using teacups or the like and express a dark green color and a rich flavor are easily and inexpensively produced from the tea leaf pulverized product, It can be provided as a raw material for production or an additive. The tea leaf granule according to the present invention can be produced without using expensive equipment and cumbersome operations, and the amount of excipients used for granulation can be reduced. When used for producing foods and drinks, etc. Since the color and flavor of tea leaves can be efficiently expressed and the color and flavor can be maintained for a long period of time, it is very advantageous.
　茶葉は、水又は熱水に投入すると、水を容易に吸収して湿潤し、茶葉に含まれる水溶性成分が浸出する。つまり、茶葉自体は、水に対して親和性を有する。それにもかかわらず、煎茶を粉砕した粉末茶や碾茶を粉砕した抹茶などの緑茶葉粉砕物は、水や熱水に添加しても分散し難くダマになり易いため、通常、茶筅を用いて攪拌することによって分散効率を上げる必要がある。上記のような茶葉粉砕物は、乾燥茶葉を石臼やミル等を用いて挽き、粉末状に粉砕することによって得られるが、分散し難い理由として、粒子が互いに絡み合って空気が抜けずに内部に保持されるために塊状になり易いことがある。 When tea leaves are poured into water or hot water, water is easily absorbed and moistened, and water-soluble components contained in tea leaves are leached. That is, tea leaves themselves have an affinity for water. Nonetheless, green tea leaves such as powdered tea from sencha and powdered green tea from bud tea are difficult to disperse even when added to water or hot water, and are usually agitated. It is necessary to increase the dispersion efficiency by doing so. The tea leaf pulverized product as described above is obtained by grinding dry tea leaves using a stone mortar or mill and pulverizing them into a powder form. Since it is held, it may be easily agglomerated.
　一般に、水に分散し難い粉末について、水溶性又は親水性の物質を介して粉末粒子同士を結合すると、粒子間の空気を排除することができこれにより抹茶粒子同士間での好ましい電気的効果が得られることから、液体中での分散性を改善することが可能であり、茶葉粉砕物についても、賦形剤や結着剤として澱粉や多糖類等を用いて顆粒状に造粒することによって液体中での分散性が改善される。このような添加剤の配合量の増加に従って茶葉粉砕物の分散性は向上するが、茶葉の色彩や風味等の特色は希釈されるので、高い分散性と豊かな茶葉の特色とを兼ね備えることは容易ではない。 In general, for powders that are difficult to disperse in water, when the powder particles are bonded together via a water-soluble or hydrophilic substance, the air between the particles can be eliminated, thereby providing a favorable electrical effect between matcha tea particles. It is possible to improve the dispersibility in the liquid, and the tea leaf pulverized product can also be granulated into granules using starch, polysaccharides or the like as an excipient or binder. Dispersibility in liquid is improved. The dispersibility of the tea leaf pulverized product is improved as the blending amount of such additives is increased, but the characteristics such as the color and flavor of the tea leaves are diluted, so that it has both high dispersibility and rich tea leaf characteristics. It's not easy.
　本願では、茶葉粉砕物の粒子形態そのものにも留意して分散性を高めるもので、茶葉粉砕物の粒子を顆粒化する際に、茶葉粒子の表面抵抗が減少して緻密化し、安息角が小さい流動性の高い茶葉顆粒を得る。これにより、顆粒同士の絡み合い等による塊状化を生じ難くなり、液体中で分散し易くなる。 In the present application, the dispersibility is enhanced by paying attention to the particle shape of the tea leaf pulverized product itself. When granulating the particles of the tea leaf pulverized product, the surface resistance of the tea leaf particles is reduced and densified, and the angle of repose is small. Tea leaf granules with high fluidity are obtained. Thereby, it becomes difficult to produce the agglomeration by the entanglement etc. of granules, and it becomes easy to disperse | distribute in a liquid.
　茶葉は、植物繊維の並びによって機械強度に異方性があり、石臼等で破砕した茶葉粉砕物の粒子は、方向による強度の偏りによって柱状や線状の細長い形状になり易い。特に、引張り応力等が負荷されて破裂、破断した状態では、微小な繊維の毛羽立ちや凹凸等が表面に生じ易く、粒子の表面抵抗が大きくなる。このため、粒子同士が接触した際に引っ掛かりや噛み合いを生じ易く、このような茶葉粉砕物を水に投入すると、粒子同士が接触した塊状で空気を粒子塊内部に保持したまま塊表面が水を吸収して膨潤し、塊が解れることなくダマを形成して水面を浮遊する。抹茶や緑茶粉末の分散性が低いのはこのようなことによる。流動性の高い顆粒となり、塊状であっても容易に解れて顆粒内まで湿潤し、素早く水に分散する。このような顆粒化は、例えば、流動層造粒、転動造粒、噴霧乾燥、コーティング造粒等のような、粒子が自由に流動する状態で水を供給可能な形態において実現可能であり、特に空気流（エア圧）によって粒子を浮遊させる流動層造粒は、粒子に負荷する空気流の作用が粒子を均一な丸い形状に造粒する上で有効である。 Tea leaves have anisotropy in mechanical strength due to the arrangement of plant fibers, and the particles of tea leaf pulverized material crushed with a stone mortar or the like tend to become columnar or linear elongated shapes depending on the intensity bias depending on the direction. In particular, in a state where a tensile stress or the like is applied and the material is ruptured or broken, fluffing or unevenness of fine fibers is likely to occur on the surface, and the surface resistance of the particles increases. For this reason, when the particles come into contact with each other, they are likely to be caught and engaged, and when such a tea leaf pulverized product is introduced into water, the lump surface retains water while holding the air inside the particle lump in a lump shape where the particles are in contact with each other. It absorbs and swells, forms lumps without unraveling, and floats on the water surface. This is the reason why the dispersibility of powdered green tea and green tea powder is low. It becomes a granule with high fluidity, and even if it is agglomerated, it can be easily unwound and wet into the granule, and quickly dispersed in water. Such granulation can be realized in a form in which water can be supplied in a state where the particles freely flow, such as fluidized bed granulation, rolling granulation, spray drying, coating granulation, and the like. In particular, fluidized bed granulation in which particles are suspended by an air flow (air pressure) is effective for the action of an air flow loaded on the particles to granulate the particles into a uniform round shape.
　上記造粒工程を用いて茶葉顆粒を単に造粒するだけでは好ましい茶葉顆粒が得られるわけではない（本願明細書の実施例を参照）。好ましい茶葉顆粒を得るためには、当該茶葉顆粒が特定の性質（安息角）を有するように調整を行わなければならない。 Favorable tea leaf granules are not obtained simply by granulating tea leaf granules using the above granulation step (see Examples in the present specification). In order to obtain a preferred tea leaf granule, the tea leaf granule must be adjusted to have a specific property (angle of repose).
　以下、本発明の茶葉顆粒及びその製造について詳細に説明する。 Hereinafter, the tea leaf granules of the present invention and the production thereof will be described in detail.
　本発明の茶葉顆粒を調製するための原料として使用する茶葉は、Camellia属の茶樹の葉、茎等から不発酵の製茶工程によって製造される緑茶葉が好適であり、一般に不発酵茶として分類されるものを特に制限なく使用でき、樹種や部位、産地、摘採時期、栽培方法、加工方法等や製茶法の非本質的相違によって限定されるものではない。茶葉の種類は、単独でも複数種を組み合わせても良く、碾茶を用いると特に好ましい。碾茶は、被覆栽培茶園より摘採した生葉を蒸し、揉み込まずそのまま乾燥して葉脈等を取り除く成形加工を行うことで得られ、被覆栽培によってクロロフィルが通常の緑茶葉より多く、濃い緑色を呈しており、旨味成分といわれるテアニンも通常の緑茶葉より多く、独特の風味を有し、テアニンから派生する覆い香も有する。また、茶葉の種類は、不発酵茶に限定されず、半発酵茶や発酵茶、後発酵茶の茶葉を含んでもよく、複数種の碾茶の茶葉や、碾茶と緑茶との混合茶葉を用いたり、烏龍茶や紅茶等の半発酵、発酵又は後発酵等の製茶法による茶葉を含んでも使用できる。緑茶以外の茶葉を単独で顆粒化した場合でも、分散性の向上、茶葉の特色の発現強化及び安定性向上の効果が得られることは同様である。 The tea leaves used as a raw material for preparing the tea leaf granules of the present invention are preferably green tea leaves produced from tea leaves, stems, etc. of the Camellia genus by a non-fermenting tea making process and are generally classified as non-fermented teas. Can be used without particular limitation, and is not limited by non-essential differences in tree species, site, production area, plucking time, cultivation method, processing method, etc. and tea production method. The types of tea leaves may be used alone or in combination of two or more, and it is particularly preferable to use tea. Boiled tea is obtained by steaming the fresh leaves picked from the covered cultivation tea garden, drying without leaving it, and removing the veins, etc., and the coated cultivation has more chlorophyll than normal green tea leaves and has a dark green color. Theanine, which is said to be an umami ingredient, is also more common than normal green tea leaves, has a unique flavor, and also has a scent derived from theanine. The types of tea leaves are not limited to non-fermented teas, and may include semi-fermented teas, fermented teas, and post-fermented teas, and may use multiple types of tea leaves or mixed tea leaves of tea and green tea. It can be used even if it contains tea leaves such as oolong tea or black tea, such as semi-fermented, fermented or post-fermented. Even when tea leaves other than green tea are granulated alone, it is the same that the effects of improving dispersibility, enhancing the expression of the characteristics of tea leaves, and improving stability can be obtained.
　尚、茶樹以外の植物を用いて製造される広義の茶葉や他植物の乾燥葉を上述の茶葉に配合して使用することも可能であり、例えば、大麦若葉、ケール、モロヘイヤ、蓬、銀杏葉等の健康食品素材といわれるものや、クロロフィルを含有する緑色植物などが挙げられる。 In addition, it is also possible to use broad tea leaves produced using plants other than tea trees and dry leaves of other plants in the above-mentioned tea leaves. For example, barley young leaves, kale, morohaya, persimmon, ginkgo leaves And so-called health food materials and green plants containing chlorophyll.
　上記のような茶葉を粉砕して得られる粉砕茶葉を、顆粒化の材料として使用する。粉砕茶葉を調製する粉砕手段として、例えば、石臼、ボールミル、気流式粉砕機等等が挙げられるが、粉砕手段は特に限定されない。得られる粒子の粒度分布等の点からは気流式粉砕機が好ましい。好適な顆粒を得るためには、茶葉粉砕物の粒子径は０．１～５０μｍ以下が適しており、好ましくは積算値５０％粒度（ｄ50）が０．１～３０μｍ、より好ましくは０．１～２０μｍのものを使用するのがよいが、これに限定されるものではない。積算値５０％粒度は、茶葉粉砕物の水分散液をレーザー回折式粒度分布測定装置（ＳＡＬＤ－２１００、島津製作所社製）などを用いて測定することができる。 Crushed tea leaves obtained by pulverizing tea leaves as described above are used as a granulating material. Examples of the pulverizing means for preparing the pulverized tea leaves include a stone mortar, a ball mill, an airflow pulverizer and the like, but the pulverizing means is not particularly limited. From the viewpoint of particle size distribution of the obtained particles, an airflow type pulverizer is preferable. In order to obtain suitable granules, the particle size of the tea leaf pulverized product is suitably 0.1 to 50 μm or less, preferably 50% integrated particle size (d50) is 0.1 to 30 μm, more preferably 0.1 μm. It is preferable to use one having a thickness of ˜20 μm, but the present invention is not limited to this. The 50% integrated particle size can be measured by using an aqueous dispersion of ground tea leaves using a laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation).
　造粒方法は、前述したように、茶葉粒子が互いに自由な状態で水分供給によって顆粒化する形態のものが好ましく、例えば、流動層造粒、転動造粒、噴霧乾燥、コーティング造粒等のような造粒方法が挙げられるが、流動状態の茶葉粒子を顆粒化するものであれば好適に利用でき、これらに限定されるものではない。特に、空気流によって粒子を流動化する流動層造粒は湿潤茶葉粒子に作用する空気流の流圧により粒子に好ましい電気的性質を与えることができる点で優れている。以下においては、流動層造粒による製造を例として、具体的に説明する。 As described above, the granulation method is preferably in a form in which the tea leaf particles are granulated by supplying water in a mutually free state, such as fluidized bed granulation, rolling granulation, spray drying, coating granulation, etc. Such a granulation method can be mentioned, but it can be suitably used as long as it can granulate the tea leaf particles in a fluid state, and is not limited thereto. In particular, fluidized bed granulation in which particles are fluidized by an air stream is excellent in that it can give the particles favorable electrical properties by the flow pressure of the air stream acting on the wet tea leaf particles. Below, it demonstrates concretely taking the manufacture by fluidized-bed granulation as an example.
　流動層造粒による造粒・顆粒化では、茶葉粉砕物の下側からエアを吹き上げて茶葉粒子を流動化し、流動する茶葉粒子に水性液を噴霧等の形態で間欠的に供給することによって造粒する。この際に、必要に応じて加温することによって、造粒した粒子の乾燥が促進される。賦形剤や結着剤等を必要に応じて利用することができ、賦形剤を用いる場合は、茶葉粉砕物と賦形剤粒子とを一緒に流動化して均一混合物の状態で造粒する。賦形剤の流動性が茶葉粉砕物の流動性より著しく劣ることがないように、賦形剤の粒子サイズは、茶葉粉砕物の粒子サイズと同程度又はそれ以下であることが好ましい。結着剤を使用する際は、造粒時に供給する水性液に配合し、結着剤の水性溶液を供給して流動する茶葉粒子を造粒する。 In granulation and granulation by fluidized bed granulation, air is blown up from the bottom of the tea leaf pulverized material to fluidize the tea leaf particles, and an aqueous liquid is intermittently supplied to the flowing tea leaf particles in a form such as spraying. Grain. At this time, drying of the granulated particles is promoted by heating as necessary. Excipients and binders can be used as necessary. When using excipients, tea leaf pulverized product and excipient particles are fluidized together and granulated in a uniform mixture. . The particle size of the excipient is preferably about the same as or smaller than the particle size of the tea leaf grind so that the fluidity of the excipient is not significantly inferior to the fluidity of the tea leaf grind. When the binder is used, it is blended in an aqueous liquid supplied at the time of granulation, and an aqueous solution of the binder is supplied to granulate the flowing tea leaf particles.
　賦形剤を使用する場合、茶葉粉砕物と賦形剤との合計量に対して、茶葉粉砕物が４０～９０質量％、好ましくは５０～８０質量％の範囲、賦形剤が１０～６０質量％、好ましくは２０～５０質量％の範囲となるように配合すると、色彩及び風味が豊かで茶葉粒子の分散性が良好な茶葉顆粒に造粒される。特に、３０～５０質量％の比較的小量の賦形剤で効果的に粒子の分散性を高めることができる点で優れており、又、適度に茶成分を保護して黒化等の変色や香気の変化を防止する。 When the excipient is used, the tea leaf pulverized product is in the range of 40 to 90% by mass, preferably 50 to 80% by mass, and the excipient is 10 to 60%, based on the total amount of the tea leaf pulverized product and the excipient. When blended so as to be in the range of 20% by mass, preferably 20 to 50% by mass, it is granulated into tea leaf granules with rich color and flavor and good dispersibility of tea leaf particles. In particular, it is excellent in that the dispersibility of the particles can be effectively enhanced with a relatively small amount of an excipient of 30 to 50% by mass, and the tea component is appropriately protected to cause discoloration such as blackening. And prevent changes in fragrance.
　賦形剤としては、例えば、果糖、乳糖、ブドウ糖、白糖、麦芽糖、ガラクトース、キシロース、トレハロース等の単糖類及び２糖類；キシロオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、ラクトース、パラチノース、大豆オリゴ糖、ラフィノース類、イソマルトオリゴ糖等のオリゴ糖類；澱粉；デキストリン、マルトデキストリン、サイクロデキストリン等のデキストリン類及びその分解物；ペクチン、ポリデキストロース、アガロース、グルコマンナン、難消化性デキストリン等の水溶性食物繊維；グアーガム、キサンタンガム、タマリンドガム、ジェランガム等の増粘多糖類；ソルビトール、キシリトール、エリスリトール、マルチトール、ラクチロール等の糖アルコール類などの水溶性又は親水性素材が挙げられる。また、セルロース、キチン、キトサン等の不溶性食物繊維も添加することができる。特に、難消化性デキストリンは、色彩及び風味に与える影響や品質安定性、水への溶解性等の点で好ましい。 Examples of the excipient include monosaccharides and disaccharides such as fructose, lactose, glucose, sucrose, maltose, galactose, xylose, trehalose; xylooligosaccharide, fructooligosaccharide, galactooligosaccharide, lactose, palatinose, soybean oligosaccharide, raffinoses , Oligosaccharides such as isomalto-oligosaccharides; starch; dextrins such as dextrin, maltodextrin, cyclodextrin and the degradation products thereof; water-soluble dietary fibers such as pectin, polydextrose, agarose, glucomannan, indigestible dextrin; guar gum; Examples include thickening polysaccharides such as xanthan gum, tamarind gum, and gellan gum; and water-soluble or hydrophilic materials such as sugar alcohols such as sorbitol, xylitol, erythritol, maltitol, and lactylol. Insoluble dietary fibers such as cellulose, chitin and chitosan can also be added. In particular, indigestible dextrin is preferable in terms of the influence on color and flavor, quality stability, solubility in water, and the like.
　賦形剤は、茶葉粉砕物に二次的な機能を付与するために使用することも可能である。例えば、デキストリンは、抹茶香味の再現性が良く、増粘多糖類は、嚥下障害を緩和することができるので、高齢者や障害のある消費者の飲用において有用である。又、糖類は、呈味やカロリーバランスに、水溶性食物繊維は、保健関連製品における使用に適している。 The excipient can also be used to give secondary functions to the ground tea leaves. For example, dextrin has good reproducibility of the matcha flavor, and the thickening polysaccharide can alleviate dysphagia, so it is useful for drinking by the elderly and disabled consumers. Sugars are suitable for taste and calorie balance, and water-soluble dietary fiber is suitable for use in health-related products.
　茶葉粒子を流動化するために吹き込むエアとしては、空気を使用可能であり、窒素や二酸化炭素等の不活性エアを用いると、茶葉の酸化による変質を防止できる点でより好ましい。なお、流動層造流器内の温度としては、吸気温度が４０～８０℃、好ましくは４５～７５℃、より好ましくは５０℃前後とすると好適である。この温度は、流動化のために吹き込むエアの温度によって調整することができる。 As the air blown to fluidize the tea leaf particles, air can be used, and use of inert air such as nitrogen or carbon dioxide is more preferable because it can prevent the tea leaf from being deteriorated due to oxidation. The temperature in the fluidized bed flow generator is preferably set to an intake air temperature of 40 to 80 ° C., preferably 45 to 75 ° C., more preferably around 50 ° C. This temperature can be adjusted by the temperature of the air blown for fluidization.
　また、造粒時間は、１０～８０分間が好ましく、２０～７５分間がさらに好ましく、３０～７０分間が最も好ましい。また、造粒に使用する水性液は、茶葉粒子に対して１０～６０質量％、好ましくは１５～５５質量％、さらに好ましくは２０～５０重量％の割合で水が供給される量が適しており、賦形剤粒子等の添加物を用いる場合は、近似的に、茶葉粉砕物及び賦形剤等の合計質量に対する水量が上記範囲の割合となるように供給する。水が不足すると、茶葉粒子の変形が進まず、局所的な造粒に留まったり、賦形剤単独の粒子が残留し、顆粒の強度も低下する。水が過剰であると、造粒される顆粒が粗大化し、乾燥に要する時間が長くなることによって茶葉の品質劣化を招いたり、茶成分が粒子外に浸出して造粒後の表面に残留するために変質し易くなる。又、賦形剤を用いた場合に賦形剤を溶解して茶葉粒子を被覆し、茶葉の風味を封じ易くなる。水性液として、イオン交換水、蒸留水、上水、脱酸素水等の水が一般的に使用され、水より気化し易いアルコ－ル等の有機溶剤の配合も可能である。茶葉粉砕物に供給する水性液の温度は３０～６０℃程度が適切であり、茶成分の変質を防止する点で５０℃以下であることが好ましい。水性液の供給形態は、霧状の液滴を噴霧することが好ましく、超音波等を用いて霧状に拡散させたミスト等も好適に使用できる。水性液の供給タイミングは、流動粒子の均一化から造粒及び乾燥が終了するまでのプロセスを必要最小限の加熱で必要最小限の時間に行われるように留意する。 The granulation time is preferably 10 to 80 minutes, more preferably 20 to 75 minutes, and most preferably 30 to 70 minutes. The aqueous liquid used for granulation is suitably in an amount such that water is supplied in a proportion of 10 to 60% by weight, preferably 15 to 55% by weight, more preferably 20 to 50% by weight, based on the tea leaf particles. In the case of using additives such as excipient particles, the amount of water is supplied so that the amount of water relative to the total mass of the tea leaf pulverized product and excipient is in the above range. When water is insufficient, the tea leaf particles do not deform and remain in local granulation, or the particles of the excipient alone remain, and the strength of the granules also decreases. If there is an excess of water, the granulated granule becomes coarse, and the time required for drying increases, leading to deterioration of tea leaf quality, or tea components leaching out of the particles and remaining on the surface after granulation Therefore, it becomes easy to change in quality. Moreover, when an excipient | filler is used, an excipient | filler will be melt | dissolved and a tea leaf particle will be coat | covered and it will become easy to seal the flavor of a tea leaf. As the aqueous liquid, water such as ion-exchanged water, distilled water, clean water and deoxygenated water is generally used, and an organic solvent such as alcohol that is more easily vaporized than water can be blended. The temperature of the aqueous liquid supplied to the crushed tea leaves is suitably about 30 to 60 ° C., and preferably 50 ° C. or less from the viewpoint of preventing deterioration of the tea components. As the supply form of the aqueous liquid, it is preferable to spray mist-like droplets, and a mist diffused in a mist form using ultrasonic waves or the like can also be suitably used. Care is taken to supply the aqueous liquid so that the process from the homogenization of the fluidized particles to the completion of granulation and drying is performed with the minimum necessary heating and the minimum necessary time.
　結着剤を使用する場合、その使用量は、水性液に対して０．１～５質量％、好ましくは０．３～１質量％の範囲が適しており、結着剤の濃度が高すぎると、茶葉粒子を素早く湿潤することが困難になり、茶葉を被覆して風味を封じ易い。又、水性液の液滴化も難しくなる。結着剤としては、例えば、還元麦芽糖水飴、果糖、ブドウ糖、液糖等、ゼラチン、アラビアゴム、寒天、プルラン、澱粉等の水溶性結着剤が挙げられる。結着剤等として澱粉を使用する場合は、茶葉粒子を被覆して茶葉の風味等を封じ易い点を考慮して、使用量に配慮することが望ましい。 When the binder is used, the amount used is preferably 0.1 to 5% by mass, preferably 0.3 to 1% by mass with respect to the aqueous liquid, and the concentration of the binder is too high. Then, it becomes difficult to quickly wet the tea leaf particles, and it is easy to cover the tea leaf and seal the flavor. In addition, it becomes difficult to form droplets of the aqueous liquid. Examples of the binder include water-soluble binders such as reduced maltose starch syrup, fructose, glucose, liquid sugar, gelatin, gum arabic, agar, pullulan, starch and the like. When starch is used as a binder or the like, it is desirable to consider the amount used in consideration of the point that the tea leaf particles are covered to easily seal the flavor of the tea leaf.
　水性液の供給により造粒した後、乾燥することにより茶葉顆粒が得られる。乾燥は、エア流の吹き込みを継続することによって進行し、エア流を加熱することによって乾燥が促進され、乾燥に要する時間が短縮される。乾燥時間は、通常、５～４０分程度であればよく、茶成分の変質を防止する観点から、乾燥温度は８０℃程度以下、乾燥時間は３０分程度以内とすることが好ましい。 After granulating by supplying an aqueous liquid, tea leaf granules are obtained by drying. Drying proceeds by continuing to blow the air flow, and drying is accelerated by heating the air flow, and the time required for drying is shortened. The drying time is usually about 5 to 40 minutes. From the viewpoint of preventing the deterioration of the tea component, the drying temperature is preferably about 80 ° C. or less and the drying time is preferably about 30 minutes or less.
　このようにして茶葉粉砕物を造粒すると、安息角は４５度未満、概して２５度以上４５度未満となる。この茶葉顆粒は、流動性が高く滑らかであるので、水又は熱水に投入した時に、顆粒が急速に広がって水に接触するので浸潤し易く、ダマにならず容易に分散する。従って、飲料の調製や調理、食品加工に使用する際に簡単に配合できるので、カテキンやポリフェノール類をはじめとする茶葉の各種有用成分を配合するために幅広く使用することができ、また、その鮮やかな緑色を利用して、飲食品やサプリメント等の着色用原料としても利用できる。また、茶葉顆粒の色彩や風味の安定性が改善されるので、茶葉の色調変化及び経時劣化が抑制され、抹茶や緑茶粉末の濃緑色や独特の香りを長期間楽しむことができる。 When granulated tea leaves are granulated in this way, the angle of repose is less than 45 degrees, generally 25 degrees or more and less than 45 degrees. Since this tea leaf granule has high fluidity and is smooth, when it is poured into water or hot water, the granule spreads rapidly and comes into contact with water, so that it easily infiltrates and does not become lumpy and disperses easily. Therefore, it can be easily formulated for use in beverage preparation, cooking, and food processing, so it can be widely used to formulate various useful components of tea leaves, including catechins and polyphenols, and its vivid The green color can be used as a coloring material for foods and drinks and supplements. In addition, since the color and flavor stability of the tea leaf granules are improved, the color change and deterioration with time of the tea leaf are suppressed, and the dark green color and unique aroma of green tea and green tea powder can be enjoyed for a long time.
　以下に記載する手順に従って、抹茶を用いて抹茶顆粒を調製した。下記の手順に従って２０℃（Ｉ）及び６０℃（II）における水への分散性を測定した。また、５℃、２５℃及び３７℃の各温度において茶葉顆粒を１ヶ月又は２．５ヶ月保存した後の色差ΔＥを求めた。更に、２５℃における２．５ヶ月後の茶葉顆粒の香味及び色調について下記の基準に従って評価した。これらの結果を表１に示す。 Matcha granules were prepared using matcha according to the procedure described below. Dispersibility in water at 20 ° C. (I) and 60 ° C. (II) was measured according to the following procedure. Further, the color difference ΔE after the tea leaf granules were stored for 1 month or 2.5 months at each temperature of 5 ° C., 25 ° C. and 37 ° C. was determined. Furthermore, the flavor and color tone of the tea leaf granules after 2.5 months at 25 ° C. were evaluated according to the following criteria. These results are shown in Table 1.
　又、参考として、市販の緑茶葉製品である試料Ｒ１（商品名：楽々抹茶、銘葉社製オリゴ糖配合抹茶）、試料Ｒ２（商品名：楽々抹茶、かやまえん社製抹茶顆粒）についても安息角を測定し、分散性、保存後の色差ΔＥ、香味及び色調について調べた。これらの結果も合わせて表１に示す。 For reference, samples R1 (trade name: Rakugo Matcha, Matcha Oligosaccharide Blended Matcha) and Sample R2 (product names: Rakugo Matcha, Kayamaen Matcha Granules) are commercially available green tea leaf products. The angle of repose was measured, and the dispersibility, the color difference ΔE after storage, the flavor and the color tone were examined. These results are also shown in Table 1.
　（試料１：本発明品）
　国産の碾茶を石臼にて挽いた抹茶１０００ｇを、流動層造粒機の循環流型流動層に投入し、下から空気を吹き込んで抹茶の粒子を循環流動させた。吹き込む空気の温度が５０℃になるように加熱して、抹茶粒子の上方から上水４００ｇ（温度：４５℃）を２分間かけて噴霧してから１分間の造粒と乾燥を１サイクルとして、５０分間この造粒工程サイクルを繰返し、抹茶顆粒の安息角を４２度になるように調製した。 (Sample 1: Product of the present invention)
1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 50 minutes, and the angle of repose of the matcha granule was adjusted to 42 degrees.
　（試料２：比較品１）
　国産の碾茶を石臼にて挽いた抹茶１０００ｇを、流動層造粒機の循環流型流動層に投入し、下から空気を吹き込んで抹茶の粒子を循環流動させた。吹き込む空気の温度が５０℃になるように加熱して、抹茶粒子の上方から上水４００ｇ（温度：４５℃）を２分間かけて噴霧してから１分間の造粒と乾燥を１サイクルとして、１５分間この造粒工程サイクルを繰返し、抹茶顆粒の安息角を４７度になるように調製した。 (Sample 2: Comparative product 1)
1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 15 minutes, and the angle of repose of the green tea granules was adjusted to 47 degrees.
　（試料３：比較品２）
　国産の碾茶を石臼にて挽いた抹茶１０００ｇを、流動層造粒機の循環流型流動層に投入し、下から空気を吹き込んで抹茶の粒子を循環流動させた。吹き込む空気の温度が５０℃になるように加熱して、抹茶粒子の上方から上水４００ｇ（温度：４５℃）を２分間かけて噴霧してから１分間の造粒と乾燥を１サイクルとして、５分間この造粒工程サイクルを繰返し、抹茶顆粒の安息角を５２度になるように調製した。 (Sample 3: Comparative product 2)
1000 g of matcha tea made from Japanese tea was ground with a stone mill was put into a circulating fluidized bed of a fluidized bed granulator, and air was blown from below to circulate and flow the particles of matcha. Heating so that the temperature of the blown air becomes 50 ° C., spraying 400 g of fresh water (temperature: 45 ° C.) from above the matcha tea particles over 2 minutes, and then granulating and drying for 1 minute as one cycle, This granulation process cycle was repeated for 5 minutes, and the angle of repose of the matcha granule was adjusted to 52 degrees.
　（試料４：比較品３）
　市販のインスタント抹茶（国太郎「おいしくカテキン」）を試料１～３との比較として用いた。 (Sample 4: Comparative product 3)
A commercial instant matcha (Kunitaro “delicious catechin”) was used as a comparison with samples 1-3.
　＜５０％粒子径Ｄ５０＞
　抹茶を２０℃の純水に添加して飲用濃度（２質量％）となるように調整した後、超音波を１分間与えて分散させた分散液を測定サンプルとして、レーザー回折式粒度分布測定装置（島津製作所社製）を用いて吸光度０．１～０．２の範囲（波長６８０nm、光路長６mm、石英セル）で粒度分布の測定を行った。 <50% particle size D50>
A laser diffraction particle size distribution measuring device using a dispersion obtained by adding powdered green tea to pure water at 20 ° C. to adjust to a drinking concentration (2% by mass) and then dispersing by applying ultrasonic waves for 1 minute. (Shimadzu Corporation) was used to measure the particle size distribution in an absorbance range of 0.1 to 0.2 (wavelength 680 nm, optical path length 6 mm, quartz cell).
　＜水への分散性＞
　温度２０℃の水１００mlに抹茶顆粒又は抹茶２ｇを加えて、スプーンで５回攪拌しながら抹茶顆粒又は抹茶の分散性を観察した。５回の攪拌後に５mm以上のダマが見られるものを「×」と評価し、かかるダマが見られなかったものを「○」と評価した。 <Dispersibility in water>
Matcha granule or 2 g of matcha was added to 100 ml of water at a temperature of 20 ° C., and the dispersibility of matcha granule or matcha was observed while stirring five times with a spoon. A case where 5 mm or more of lumps were observed after 5 times of stirring was evaluated as “x”, and a case where such lumps were not observed was evaluated as “◯”.
　＜抹茶顆粒の色差＞
　抹茶顆粒又は抹茶のハンターLab表色系のＬ値，ａ値及びｂ値を分光色差計（日本電色工業株式会社製SE2000）を用いて測定した後、５℃、２５℃及び３７℃の各温度に保温した容器中で抹茶顆粒又は抹茶を１ヶ月又は２．５ヶ月保存した。保存後に再度Ｌ値，ａ値及びｂ値を測定し、色差ΔＥの値を下記の計算式により求めた（式中、L0，a0及びb0は保存前のＬ値，ａ値及びｂ値であり、L1，a1及びb1は保存後のＬ値，ａ値及びｂ値である）。尚、色差ΔＥが０～２のものを「Ａ」、２～３のものを「Ｂ」、３を超えるものを「Ｃ」と表記した。 <Color difference of Matcha tea granules>
After measuring the L value, a value, and b value of Matcha Granule or Matcha Hunter Lab color system using a spectral color difference meter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.), each of 5 ° C, 25 ° C, and 37 ° C Matcha granule or matcha was stored for 1 month or 2.5 months in a container kept at a temperature. The L value, a value, and b value were measured again after storage, and the value of the color difference ΔE was obtained by the following calculation formula (where L0, a0, and b0 are the L value, a value, and b value before storage). , L1, a1, and b1 are the L value, a value, and b value after storage). A color difference ΔE of 0-2 is indicated as “A”, 2-3 as “B”, and 3 as “C”.
Figure JPOXMLDOC01-appb-M000001
Figure JPOXMLDOC01-appb-M000001
　＜保存後の香味＞
　５℃及び２５℃の各々において２．５ヶ月保存した後の抹茶顆粒又は抹茶の香味を調べて、５℃と２５℃とで保管後の香味に大差を感じるものを「×」と評価し、かかる大差が感じられないものを「○」と評価した。 <Flavor after storage>
The flavor of green tea granules or green tea after storage for 2.5 months at each of 5 ° C. and 25 ° C. was examined, and those that felt a large difference in flavor after storage at 5 ° C. and 25 ° C. were evaluated as “x”. Those which did not feel such a large difference were evaluated as “◯”.
　＜保存後の色調＞
　２５℃において２．５ヶ月保存した後の抹茶顆粒又は抹茶の色調を調べて、褐色を呈するものを「×」と評価し、かかる変色が見られなかったものを「○」と評価した。 <Color tone after saving>
The color tone of the matcha granule or matcha after storage at 25 ° C. for 2.5 months was examined, and the brownish one was evaluated as “x”, and the one without such discoloration was evaluated as “◯”.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表１に示すとおり、試料１（安息角：４２度）は溶解性に優れていたのに対して、試料２（安息角：４７度）、試料３（安息角：５２度）、試料４（市販品、安息角：５１度）は溶解性に劣っていた。また、経時試験による香味変化については、試料１～４の間には顕著な差は見られなかった。また色調については、試料２～４と比較して試料１が最も優れていた。 As shown in Table 1, sample 1 (repose angle: 42 degrees) was excellent in solubility, whereas sample 2 (repose angle: 47 degrees), sample 3 (repose angle: 52 degrees), sample 4 ( The commercial product, angle of repose: 51 degrees) was poor in solubility. In addition, with respect to the change in flavor by the time-course test, no significant difference was observed between samples 1 to 4. As for the color tone, Sample 1 was the most excellent as compared with Samples 2-4.
　以下に記載する手順に従って、抹茶と賦形剤とを用いて抹茶顆粒を調製した。下記の手順に従って２０℃（Ｉ）及び６０℃（II）における水への分散性を測定した。また、５℃、２５℃及び３７℃の各温度において茶葉顆粒を１ヶ月又は２．５ヶ月保存した後の色差ΔＥを求めた。更に、２５℃における２．５ヶ月後の茶葉顆粒の香味及び色調について下記の基準に従って評価した。これらの結果を表２に示す。 According to the procedure described below, Matcha granules were prepared using Matcha and excipients. Dispersibility in water at 20 ° C. (I) and 60 ° C. (II) was measured according to the following procedure. Further, the color difference ΔE after the tea leaf granule was stored for 1 month or 2.5 months at each temperature of 5 ° C., 25 ° C. and 37 ° C. was determined. Furthermore, the flavor and color tone of the tea leaf granules after 2.5 months at 25 ° C. were evaluated according to the following criteria. These results are shown in Table 2.
　（試料５）
試料１の抹茶１０００ｇの代わりに、抹茶９００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）１００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶顆粒の安息角は４２度であった。 (Sample 5)
Sample 1 except that 900 g of Matcha and 100 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used in place of 1000 g of Matcha in Sample 1 and mixed uniformly in the fluidized bed. The same operation was repeated to produce matcha granules. The angle of repose of the obtained matcha granule was 42 degrees.
　（試料６）
　試料１の抹茶１０００ｇの代わりに、抹茶８００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）２００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４３度であった。 (Sample 6)
Sample 1 except that 800 g of Matcha and 200 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used instead of 1000 g of Matcha in Sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 43 degrees.
　（試料７）
　試料１の抹茶１０００ｇの代わりに、抹茶７００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）３００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４２度であった。 (Sample 7)
Sample 1 except that 700 g of matcha tea and 300 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) are mixed in the fluidized bed in place of 1000 g of matcha in sample 1. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 42 degrees.
　（試料８）
　試料１の抹茶１０００ｇの代わりに、抹茶６００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）４００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４２度であった。 (Sample 8)
Sample 1 except that 600 g of matcha and 400 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) were used instead of 1000 g of matcha in sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The obtained matcha granule had an angle of repose of 42 degrees.
　（試料９）
　試料１の抹茶１０００の代わりに、抹茶５００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）５００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４３度であった。 (Sample 9)
Sample 1 except that 500 g of Matcha and 500 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) are used instead of Sample 1 Matcha 1000 and mixed uniformly in a fluidized bed. The same operation was repeated to produce matcha granules. The resulting Matcha granule had an angle of repose of 43 degrees.
　（試料１０）
　試料１の抹茶１０００ｇの代わりに、抹茶４００ｇと賦形剤（商品名：ファイバーソル２、松谷化学工業社製難消化性デキストリン）６００ｇとを用いて流動層で均一に混合したこと以外は試料１と同じ操作を繰り返して抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４３度であった。 (Sample 10)
Sample 1 except that 400 g of Matcha and 600 g of excipient (trade name: Fibersol 2, indigestible dextrin manufactured by Matsutani Chemical Industry Co., Ltd.) 600 g were used instead of 1000 g of Matcha in Sample 1 except that they were uniformly mixed in a fluidized bed. The same operation was repeated to produce matcha granules. The resulting Matcha granule had an angle of repose of 43 degrees.
　（試料１１）
　賦形剤をデキストリン（商品名：パインデックス＃２、松谷化学工業社製）５００ｇに変更したこと以外は試料６と同様にして抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４３度であった。 (Sample 11)
Matcha granules were produced in the same manner as Sample 6, except that the excipient was changed to 500 g of dextrin (trade name: Paindex # 2, manufactured by Matsutani Chemical Industry Co., Ltd.). The obtained matcha granule had an angle of repose of 43 degrees.
　（試料１２）
　賦形剤を増粘多糖類（商品名：ビストップＤ－１９２７、三栄源エフ・エフ・アイ社製ジェランガム）５００ｇに変更したこと以外は試料６と同様にして抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４２度であった。 (Sample 12)
Matcha granules were produced in the same manner as Sample 6, except that the excipient was changed to 500 g of thickening polysaccharide (trade name: Bistop D-1927, Gelangham manufactured by San-Ei Gen FFI Co., Ltd.). The obtained matcha granule had an angle of repose of 42 degrees.
　（試料１３）
　賦形剤を砂糖（商品名：ＮＳＰトッピング、徳倉社製）５００ｇに変更したこと以外は試料６と同様にして抹茶顆粒を製造した。得られた抹茶の顆粒は、安息角が４２度であった。 (Sample 13)
Matcha granules were produced in the same manner as in Sample 6, except that the excipient was changed to 500 g of sugar (trade name: NSP topping, manufactured by Tokukura). The obtained matcha granule had an angle of repose of 42 degrees.
　（試料１４）
　市販のインスタント抹茶（銘葉「楽々抹茶」、原材料名： 茶（碾茶）・オリゴ糖）を試料５～１３との比較として用いた。 (Sample 14)
Commercially available instant matcha (name leaf “Raku Ratcha matcha”, raw material name: tea (boiled tea) / oligosaccharide) was used as a comparison with samples 5-13.
　＜５０％粒子径Ｄ５０＞
　抹茶を２０℃の純水に添加して飲用濃度（２質量％）となるように調整した後、超音波を１分間与えて分散させた分散液を測定サンプルとして、レーザー回折式粒度分布測定装置（島津製作所社製）を用いて吸光度０．１～０．２の範囲（波長６８０nm、光路長６mm、石英セル）で粒度分布の測定を行った。 <50% particle size D50>
A laser diffraction particle size distribution measuring device using a dispersion obtained by adding powdered green tea to pure water at 20 ° C. to adjust to a drinking concentration (2% by mass) and then dispersing by applying ultrasonic waves for 1 minute. (Shimadzu Corporation) was used to measure the particle size distribution in an absorbance range of 0.1 to 0.2 (wavelength 680 nm, optical path length 6 mm, quartz cell).
　＜水への分散性＞
　温度２０℃（Ｉ）又は６０℃（II）の水１００mlに抹茶顆粒又は抹茶２ｇを加えて、スプーンで５回攪拌しながら抹茶顆粒又は抹茶の分散性を観察した。５回の攪拌によって充分に分散したものを「Ａ」、攪拌後に５mm以下のダマが見られるものを「Ｂ」、攪拌後に　　５mm以上のダマが見られるものを「Ｃ」と評価した。 <Dispersibility in water>
To 100 ml of water at a temperature of 20 ° C. (I) or 60 ° C. (II), 2 g of matcha granule or matcha was added, and the dispersibility of the matcha granule or matcha was observed while stirring five times with a spoon. A sample sufficiently dispersed by stirring five times was evaluated as “A”, a sample having 5 mm or less lumps after stirring was evaluated as “B”, and a sample having 5 mm or more lumps after stirring was evaluated as “C”.
　＜抹茶顆粒の色差＞
　抹茶顆粒又は抹茶のハンターLab表色系のＬ値，ａ値及びｂ値を分光色差計（日本電色工業株式会社製SE2000）を用いて測定した後、５℃、２５℃及び３７℃の各温度に保温した容器中で抹茶顆粒又は抹茶を１ヶ月又は２．５ヶ月保存した。保存後に再度Ｌ値，ａ値及びｂ値を測定し、色差ΔＥの値を下記の計算式により求めた（式中、L0，a0及びb0は保存前のＬ値，ａ値及びｂ値であり、L1，a1及びb1は保存後のＬ値，ａ値及びｂ値である）。尚、色差ΔＥが０～２のものを「Ａ」、２～３のものを「Ｂ」、３を超えるものを「Ｃ」と表記した。 <Color difference of Matcha tea granules>
After measuring the L value, a value, and b value of Matcha Granule or Matcha Hunter Lab color system using a spectral color difference meter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.), each of 5 ° C, 25 ° C, and 37 ° C Matcha granule or matcha was stored for 1 month or 2.5 months in a container kept at a temperature. The L value, a value, and b value were measured again after storage, and the value of the color difference ΔE was obtained by the following calculation formula (where L0, a0, and b0 are the L value, a value, and b value before storage). , L1, a1, and b1 are the L value, a value, and b value after storage). A color difference ΔE of 0-2 is indicated as “A”, 2-3 as “B”, and 3 as “C”.
Figure JPOXMLDOC01-appb-M000003
Figure JPOXMLDOC01-appb-M000003
　＜保存後の香味＞
　５℃及び２５℃の各々において２．５ヶ月保存した後の抹茶顆粒又は抹茶の香味を調べて、５℃と２５℃とで保管後の香味に殆ど差が感じられないものを「Ａ」、やや変化を感じるものを「Ｂ」、大差を感じるものを「Ｃ」と評価した。 <Flavor after storage>
The flavor of green tea granules or green tea after storage for 2.5 months at each of 5 ° C. and 25 ° C. is examined, and “A” indicates that there is almost no difference in flavor after storage at 5 ° C. and 25 ° C. Those with a slight change were evaluated as “B”, and those with a large difference were evaluated as “C”.
　＜保存後の色調＞
　２５℃において２．５ヶ月保存した後の抹茶顆粒又は抹茶の色調を調べて、鮮やかな濃青緑色を保持しているものを「Ａ」、褐色を呈するものを「Ｃ」と評価した。 <Color tone after saving>
The color tone of the matcha granule or matcha after storage at 25 ° C. for 2.5 months was examined, and the one holding a bright dark blue-green color was evaluated as “A”, and the one exhibiting brown color as “C”.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表２に示すとおり、試料５（安息角：４２度）、試料６（安息角：４３度）、試料７（安息角：４２度）、試料８（安息角：４２度）、試料９（安息角：４３度）、試料１０（安息角：４３度）、試料１１（安息角：４３度）、試料１２（安息角：４２度）、試料１３（安息角：４２度）は溶解性に優れていた。試料１４（安息角：４５度）は、試料２（安息角：４７度）、試料３（安息角：５２度）との比較では溶解性が上まっていたものの、試料５～１３との比較では溶解性が劣っていた。このことから、抹茶顆粒又は抹茶の溶解性は、賦形剤を用いるとある程度向上されるものの、抹茶顆粒又は抹茶の安息角を調整することにより溶解性に特に優れたものになることがわかった。また、抹茶顆粒又は抹茶と賦形剤との配合割合が異なっていても、溶解性に大きな差異は見られなかった。 As shown in Table 2, Sample 5 (Repose Angle: 42 degrees), Sample 6 (Repose Angle: 43 degrees), Sample 7 (Repose Angle: 42 degrees), Sample 8 (Repose Angle: 42 degrees), Sample 9 (Repose) Angle: 43 degrees), Sample 10 (Angle of repose: 43 degrees), Sample 11 (Angle of repose: 43 degrees), Sample 12 (Angle of repose: 42 degrees), Sample 13 (Angle of repose: 42 degrees) are excellent in solubility It was. Sample 14 (repose angle: 45 degrees) was more soluble than sample 2 (repose angle: 47 degrees) and sample 3 (repose angle: 52 degrees), but compared with samples 5-13 So the solubility was poor. From this, it was found that the solubility of Matcha granule or Matcha is improved to some extent by using excipients, but it becomes particularly excellent in solubility by adjusting the angle of repose of Matcha granule or Matcha. . Moreover, even if the blending ratio of matcha granule or matcha and excipient was different, there was no significant difference in solubility.
　また、抹茶顆粒又は抹茶の香味についても、試料１４（安息角：４５度）は、試料２（安息角：４７度）、試料３（安息角：５２度）との比較では香味が上まっていたものの、試料５～１３との比較では香味が劣っていた。このことから、抹茶顆粒又は抹茶の香味は、賦形剤を用いるとある程度向上されるものの、抹茶顆粒又は抹茶の安息角を調整することにより香味に特に優れたものになることがわかった。また、抹茶顆粒又は抹茶と賦形剤との配合割合が異なっていても、香味に大きな差異は見られなかった。 In addition, regarding the flavor of Matcha granule or Matcha, Sample 14 (Angle of repose: 45 degrees) is more flavored than Sample 2 (Angle of repose: 47 degrees) and Sample 3 (Angle of repose: 52 degrees). However, the flavor was inferior in comparison with Samples 5 to 13. From this, it was found that the flavor of Matcha granule or Matcha is improved to some extent when an excipient is used, but the flavor is particularly excellent by adjusting the angle of repose of Matcha granule or Matcha. Moreover, even if the blending ratio of matcha granule or matcha and excipient differed, no significant difference was found in flavor.
　さらに、抹茶顆粒又は抹茶の色調については、試料１４（安息角：４５度）は、試料２（安息角：４７度）、試料３（安息角：５２度）との比較では色調が上まっており、試料５～１３との比較でも同程度であった。このことから、抹茶顆粒又は抹茶に賦形剤を添加することにより色調に特に優れたものになることがわかった。なお、賦形剤を添加している場合において抹茶顆粒又は抹茶と賦形剤との配合割合が異なっていても、色調に大きな差異は見られなかった。 Furthermore, regarding the color tone of matcha granule or matcha, sample 14 (rest angle: 45 degrees) has a higher color tone than sample 2 (rest angle: 47 degrees) and sample 3 (rest angle: 52 degrees). In comparison with Samples 5 to 13, it was similar. From this, it was found that the color tone becomes particularly excellent by adding an excipient to the matcha granule or matcha tea. In addition, when the excipient | filler was added, even if the compounding ratio of matcha granule or matcha tea and an excipient | filler was different, the big difference was not seen by the color tone.
産業上の利用の可能性Industrial applicability
　茶筅等を用いなくても水や熱水に容易に分散して濃い緑色と豊かな風味とを発現する茶葉顆粒を、茶葉粉砕物から簡便且つ安価に製造できるので、飲食品製造用原料又は添加剤等としての提供を促進できる。高価な設備や煩わしい操作を用いることなく製造でき、造粒に用いる賦形剤等の配合量を低減することが可能であるので、飲食品等の製造において、本発明による茶葉顆粒の利用によって茶葉の色彩及び風味を効率よく発現することができ、色彩及び風味を長期間維持できる安定性を有する飲食品が提供される。 Tea leaf granules that easily disperse in water or hot water to express dark green color and rich flavor can be easily and inexpensively produced from ground tea leaf without using teacups, etc. Provision as an agent can be promoted. Since it can be produced without using expensive equipment and cumbersome operations, it is possible to reduce the amount of excipients used for granulation and the like. It is possible to efficiently develop the color and flavor of food and beverages and foods and beverages having stability that can maintain the color and flavor for a long period of time.

Claims (12)

  1. 　安息角が４５度未満である茶葉顆粒。 Tea leaf granules with an angle of repose of less than 45 degrees.
  2. 　一体化した複数の粉砕茶葉粒子を含有する顆粒によって構成される請求項１に記載の茶葉顆粒。 The tea leaf granule according to claim 1, which is composed of granules containing a plurality of integrated ground tea leaf particles.
  3. 　前記粉砕茶葉粒子は、緑茶粉末及び抹茶からなる群より選択される緑茶葉粉砕物を含有する請求項２に記載の茶葉顆粒。 The tea leaf granule according to claim 2, wherein the pulverized tea leaf particles contain a pulverized green tea leaf selected from the group consisting of green tea powder and matcha tea.
  4. 　賦形剤を含有する請求項１～３の何れかに記載の茶葉顆粒。 The tea leaf granule according to any one of claims 1 to 3, comprising an excipient.
  5. 　茶葉の含有割合が４０～９０重量％であり、賦形剤の含有割合が１０～６０重量％である請求項４に記載の茶葉顆粒。 The tea leaf granule according to claim 4, wherein the tea leaf content is 40 to 90% by weight and the excipient content is 10 to 60% by weight.
  6. 　賦形剤が難消化性デキストリンであることを特徴とする請求項４又は５に記載の茶葉顆粒。 The tea leaf granule according to claim 4 or 5, wherein the excipient is indigestible dextrin.
  7. 　茶葉粉砕物を流動層造粒して、安息角を４５度未満に調整することを特徴とする茶葉顆粒の製造方法。 A method for producing a tea leaf granule, comprising adjusting the angle of repose to less than 45 degrees by fluidized bed granulation of tea leaf pulverized material.
  8. 　賦形剤を混合することを特徴とする請求項７に記載の茶葉顆粒の製造方法。 The method for producing tea leaf granules according to claim 7, wherein an excipient is mixed.
  9. 　茶葉粉砕物の含有割合が４０～９０重量％であり、賦形剤の含有割合が１０～６０重量％である請求項７又は８に記載の茶葉顆粒の製造方法。 The method for producing a tea leaf granule according to claim 7 or 8, wherein the content ratio of the ground tea leaf product is 40 to 90% by weight and the content ratio of the excipient is 10 to 60% by weight.
  10. 　茶葉粉砕物の安息角を４５度未満に調整することを特徴とする茶葉顆粒の溶解性向上方法。 A method for improving the solubility of tea leaf granules, comprising adjusting the angle of repose of the ground tea leaf to less than 45 degrees.
  11. 　茶葉粉砕物の安息角を４５度未満に調整することを特徴とする茶葉顆粒の香味向上方法。 A method for improving the flavor of tea leaf granules, wherein the angle of repose of the ground tea leaf product is adjusted to less than 45 degrees.
  12. 　茶葉粉砕物の安息角を４５度未満に調整することを特徴とする茶葉顆粒の色調改善向上方法。 A method for improving the color tone of tea leaf granules, wherein the angle of repose of the ground tea leaf product is adjusted to less than 45 degrees.
PCT/JP2010/051271 2010-01-29 2010-01-29 Tea leaf granules and method for producing tea leaf granules WO2011092852A1 (en)

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JP2020068768A (en) * 2018-10-30 2020-05-07 株式会社 伊藤園 Powder tea and method for manufacturing powder tea composition
CN112401012A (en) * 2019-08-21 2021-02-26 株式会社爱茉莉太平洋 Tea processed product and method for producing the same
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JP2016534109A (en) * 2013-08-20 2016-11-04 シュバイツァー モウドゥイ インターナショナル インコーポレイテッド Products for pharmaceutical, cosmetic, coloring or skin use, including plants
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JP2020068768A (en) * 2018-10-30 2020-05-07 株式会社 伊藤園 Powder tea and method for manufacturing powder tea composition
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CN112401012A (en) * 2019-08-21 2021-02-26 株式会社爱茉莉太平洋 Tea processed product and method for producing the same
WO2023017767A1 (en) * 2021-08-10 2023-02-16 サントリーホールディングス株式会社 Oral composition

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