JP4560596B2 - Tea and tea production method - Google Patents

Description

The present invention relates to a tea that is processed from plants and used as an ingredient for drinking or food, and a method for producing the tea.

FIG. 6 shows the manufacturing process of crude tea for sencha. Immediately after picking fresh leaves, oxidase, peroxidase, etc. contained mainly in the epidermal cells of the leaf immediately begin to oxidize, and the components chlorophyll, catechin, carotenoid and ascorbic acid gradually oxidize. The light blue color, aroma, color, and taste that determine tea quality will be impaired.

  Therefore, in order to prevent the above-mentioned deterioration of Japanese tea such as sencha and kettle roasted tea, as shown in FIG. To implement. After that, as the moisture content in the tea is high, the deterioration gradually progresses, so that it is dried by heating and subjected to a squeezing treatment, and is stored as crude tea in a state where the moisture content is lowered.

The pressure-crushing process accompanied by drying in the manufacturing process of the rough tea for sencha referred to here is a process in which effective methods are combined each time the water content of the crude koji, koji-torna, middle-boiled rice cake, and koji is reduced. It is. Finally, the moisture content is reduced to 10% or less, typically about 5 to 8% by a dryer, and stored in a refrigerator.

FIG. 7 shows a conventional process for producing rough tea for black tea, and FIG. 8 shows a conventional process for producing rough tea for oolong tea. Black tea, oolong tea, etc. do not inactivate oxidase, and are wilted under certain conditions, creating a unique aroma and flavor. However, a drying step for suppressing the progress of oxidation is included in the subsequent steps. After wilting, a process different from that of green tea may be performed, but basically, a pressure-crushing process and drying are performed.

The sencha produced in the process shown in FIG. 5, FIG. 6 and FIG. 7 as described above, non-fermented tea typified by roasted tea, fermented tea typified by black tea, semi-fermented tea typified by oolong tea, etc. In any case, no additives are added, and the aroma and taste are cultivated by the ingredients contained in the tea itself and the temperature change in the pressure treatment and drying process.

In sencha and roasted tea, rough tea is manufactured in the above-described process, and then dried and fired to produce finished tea. The water content of the crude tea is further reduced, and the temperature is changed in accordance with the tea components and the consumer's taste, and the temperature is changed to the time condition (sparkling) to produce the fragrance component.

Tea has been produced through the above-described process for a long time, and has been preserved by inactivating the enzyme and reducing the water content. The tea thus preserved is extracted with hot water or water for drinking. At this time, a teapot was used to filter the tea, and it was filtered to produce tea leaves as a residue.

Therefore, beverages that are sold by adding additives to tea extracted in advance and filling the bottles and cans as liquids are widely used. There is an advantage that teapots and teacups are not required, and the disposal of tea leaves is unnecessary.

On the other hand, when paying attention to quality, tea begins to change quality at the moment it is extracted into hot water or water, and the aroma and taste change immediately. Therefore, additives such as an antioxidant such as sodium ascorbate and a pH adjuster that suppress alteration such as oxidation are essential.

As other means for easily drinking tea without using a teapot and without serving teacups, powdered or granulated tea is widely used. In a powder or granulated state with a very low moisture content, it is not dissolved in water, so there is little alteration and preservation is ensured in the same way as conventional tea.

Problems to be solved by the invention

As mentioned above, when tea is stored in a liquid after extraction, oxidation of catechins and chemical change of amino acids occur in a very short time, and light blue, aroma, and taste all deteriorate quickly. ing.

Therefore, it is necessary to add additives such as an antioxidant and a pH adjuster. At that time, the aroma and taste may be impaired by the additive, or the additive itself may affect the aroma and taste.

In addition, some of the fragrance components of tea are highly volatile and will disappear in a short time when extracted with water or hot water, making it difficult to preserve the original fragrance and taste of tea in the liquid after extraction. Was a beverage with a different aroma and taste.

In addition, it is possible to improve storage stability by making it into powder or granules, but the leaf components that are removed in the teapot when the production process is different from conventional tea or when extracted with water or hot water are left as they are. As a result, the amount and quality of amino acids, catechins and saccharides contained in them changed, and the taste and aroma differed. Therefore, it was still difficult to reproduce the original flavor and taste of tea.

In the method of squeezing steamed leaves as they are disclosed in Japanese Patent Laid-Open No. 10-304822 and drying the tea extract, the process time is reduced in that it does not perform extraction with water or hot water after making crude tea once. The effect of shortening and reducing energy required for manufacturing is significant. However, since the juice is squeezed in the middle of the normal crude tea production process, the heating and pressure treatment process is omitted or shortened, and there is a problem that the chemical components are different from those of conventional tea. In addition, there is a major problem that an important fire-scenting process that ultimately determines the flavor and taste of tea is omitted. That is, there is no process for producing a fragrance component at a high temperature after drying, and there is a problem that is different from conventional tea in that the fragrance of pyrazines, pyrroles, furans, etc. is thin.

Further, the method of spraying water and extract after the production of crude tea as disclosed in JP-A-2001-45971 and JP-A-2005-204527 has a high nutritional value and is effective in decocting active ingredients. It is used for the purpose of increasing the scavenging power of active oxygen, or because it is performed in the finishing process after the rough tea production process, extracts with different processing conditions in the rough tea process will be withdrawn later. There is a problem that the flavor and taste of conventional tea cannot be reproduced.

In other words, fresh leaves and steamed tea leaves extracted with hot water or water as a solvent are freed from the heating and pressure treatment in the normal crude tea production process, so the temperature and time conditions in this process are removed. Will be. Therefore, there is a possibility that the content of amino acids and catechins may increase, but the aroma and taste are different from the original tea.

As an example of improving the flavor and taste of tea in the rough tea process, there is an example of blending tea leaves subjected to different processing processes as disclosed in JP-A-2002-306072. In this example, the flavor and taste of conventional tea are not pursued, but blending according to consumer preference is performed at the stage of crude tea.

Concerning the concentration of tea, as disclosed in JP-A-9-299030, it is intended to be convenient for easy drinking by dissolving the concentrated tea in water or hot water. However, in the process of concentrating the liquid extracted from tea once with hot water or water and then immersing it in the tea, the temperature and time processes differ from those in the normal tea making process, and as a result, the flavor and taste are the traditional flavor. Unlike other teas, they had a new flavor.

And since this extracted component becomes very small quantity as a unit quantity for obtaining one cup of tea, there existed a problem that additives, such as cyclic dextrin, were needed as a medium for including an ingredient. Another problem is that a large amount of energy is required for drying after extraction.

In this way, each has its own characteristics and its effectiveness for convenience, aroma, and taste has been confirmed, but the type and amount of the ingredients change due to differences in the process of the very delicate tea aroma and taste. There was a problem that it would be different from the conventional one.

Moreover, when it becomes necessary to add an additive and a medium, it becomes a natural tea and the problem that a commercial value falls will arise.

In view of such circumstances, an object of the present invention is to provide a tea that is excellent in convenience and preservability while reproducing aroma, taste, and light blue color that are the same as those of conventional tea.
JP-A-10-304822 JP-A-2001-45971 JP-A-2005-204527 JP-A-2002-306072 JP-A-9-299030

DISCLOSURE OF THE INVENTION
[Means for Solving the Problems]
[0025]
In order to achieve the above object, the invention according to claim 1 is characterized in that the raw leaves are steamed, roasted or wilted, and then the tea leaves are heated, and the tea leaves are heated and subjected to pressure reduction to reduce the moisture content. And a step of taking out and squeezing a part of the tea leaves before the completion of the pressure treatment, heating the juice, and spraying the tea leaves before the pressure treatment is completed. is there.

Further, the invention according to claim 2 uses the tea produced by the method according to claim 1 above, and the tea produced by drying in the subsequent process or by heating after drying is made into powder or granules. It has the process.

The invention according to claim 3 is a tea made by the method according to claim 1.

The invention according to claim 4 is a tea made by the method according to claim 2.

  According to the invention described in the first item, it is possible to produce a concentrated tea that can reproduce the conventional light blue color, aroma, and taste without adding an additive, and it is possible to ensure storage stability. In addition, at this time, due to the effect of concentration, it is possible to provide tea having a quality and concentration higher than those of conventional ones in a smaller amount.

  According to the invention described in item 2, it is possible to reproduce tea without using a teapot, while keeping the residue to a minimum, and making the tea uncomfortable when drinking, while maintaining a light blue, aroma and taste more than before, Moreover, it becomes realizable without mix | blending an additive. Thereby, the contribution effect with respect to ensuring both convenience and quality is great.

  According to the inventions described in the third and fourth items, the effect of being able to provide commercially available tea with unprecedented features that achieves concentration while ensuring quality is great.

Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 is a flowchart showing a manufacturing process of crude tea for sencha, which is an embodiment to which the present invention is applied. The plucked tea is treated to inactivate enzymes such as oxidase and peroxidase contained in leaf epidermal cells mainly by steaming and prevent subsequent alteration. Thereafter, immediately or after cooling, the process proceeds to a heating and pressure treatment process.
In the heating and crumb pressure treatment process, rough crumbs, twists, medium crumbs, refined crumbs, and a process according to the tea state are performed each time the water content decreases. During this time, the tea leaves are dried by being blown with hot air while hitting the tea leaves. Each process time and hot air, tea leaves, the temperature of the metal in contact with the tea leaves, and the like are managed through processes such as applying pressure and proceeding with drying.

By managing these conditions, the components contained in the tea leaves undergo a chemical change, and aroma and flavor are cultivated. The feature of the present application is that before the heating and pressure treatment process in this process is completed, a part of the tea leaf still having a relatively high water content is taken out and squeezed, and the juice is heated and pressure-treated. Before the process is completed.

For example, according to this condition, about 30% of the tea leaves immediately after the steaming step are taken out and then squeezed. At this time, only the liquid is taken out and the portion that becomes the tea husk is removed, but drying or the like is not performed. The squeezed liquid is sprayed on tea leaves that are being crushed with, for example, a sprayer. The sprinkled squeezed liquid adheres to the tea leaves that are being crushed, but is absorbed by the tea leaves in which cells have been destroyed by the crushed pressure, or oozes out by further crushed pressure. Thus, the component of the squeezed juice that is thicker than usual contains tea leaves as a medium.

The tea leaves containing a rich component are stored in a refrigerator with a moisture content reduced to 10% or less, typically about 5 to 8% by a drier, as is conventional.

The characteristics of the tea containing the rich ingredients made in this way include a lot of tea leaf juiced ingredients, so water-soluble vitamins B and C, as well as fat-soluble vitamins A and vitamins. E, β-carotene and tocophenol are also included.

It also contains a lot of amino acids, catechins, caffeine, and ascorbic acid that determine the taste. Since the contained component follows the same process as the conventional heating and pressure treatment process, the process can be performed with very close conditions of temperature and time. Therefore, a chemical reaction occurs in the same manner as in a normal manufacturing process, and the content ratio of each component becomes close to that of conventional tea while the content of the component becomes rich.

Therefore, when drying and fire-scenting are performed in the next step, it becomes possible to achieve an aroma and flavor that is similar to that of conventional tea, and it becomes rich. When extracted by drinking in water or hot water, the same aroma and taste can be produced with a small amount of tea.

In the above description, about 30% of the tea leaves immediately after the steaming step were taken out and squeezed and sprayed. FIG. 2 shows the relationship between the ratio of tea leaves for squeezing and the concentration rate. In other words, how much finished tea does not spray the conventional juice when it is extracted for drinking when the weight of the tea leaves is changed with respect to the ratio of the weight of the whole tea leaves and the weight of the tea leaves taken out for the juice. It is shown as the concentration rate whether the amount of use is sufficient.

When normal sencha is extracted with hot water, about 3 g is standard for 100 to 150 cc of hot water. On the other hand, tea that has been tea-finished by spraying juice is able to secure a good aroma and taste with a weight of less than 3 g, which is the concentration rate.

From the experimental results, it was possible to secure a concentration rate that was the same or slightly less than the weight ratio of the extracted tea leaves for squeezing. In any case, a portion of the tea leaves is extracted and squeezed before the heating and pressure reduction treatment is completed, and then sprayed on the tea leaves before the heating and pressure reduction treatment is completed. We were able to find a manufacturable effect.

In addition, the fragrance and flavor that are important elements for the purpose of the present application can be followed as they are in the conventional tea making process, so that the same fragrance and flavor can be reproduced.

On the other hand, when paying attention to the energy required for this production method, the thermal energy used at this time does not take a step of spraying once dried, and is rather small by removing the tea husk. Therefore, energy can be reduced.

If the steamed tea is changed to the pot roasting process during the above-described sencha manufacturing process, the tea making method according to the present invention can be carried out in the same manner as sencha.

FIG. 3 is a flowchart showing the manufacturing process of crude tea tea, which is one embodiment to which the present invention is applied. FIG. 4 is a flowchart showing the manufacturing process of oolong tea which is one embodiment to which the present invention is applied.

In the case of black tea, the picked tea leaves are not immediately steamed, but instead withered. After wilting, the water content is reduced by twisting. In addition, there is a feature in the manufacturing method in performing fermentation thereafter. On the other hand, in oolong tea, withered tea leaves are bitten and killed and then twisted to reduce the water content. By the way, oolong tea does not have a strong fermentation process like black tea.

In both cases of black tea and oolong tea, twisting is performed as a crushed pressure process. The feature of the present application is that, as explained in the case of green tea, before the completion of the crushed pressure treatment step, a part of the tea leaf still having a relatively high water content is taken out and squeezed, and the squeezed liquid is heated and subjected to the crushed pressure treatment. Before the process is completed.

The sprinkled squeezed liquid adheres to the tea leaves that are being crushed, but is absorbed by the tea leaves in which cells have been destroyed by the crushed pressure, or oozes out by further crushed pressure.

In this way, the components of the juice that is concentrated using tea leaves as a medium are contained. Since the contained component follows the same process as the conventional heating and pressure treatment process, the process can be performed with very close conditions of temperature and time. Therefore, the chemical reaction occurs in the same manner, thereby increasing the content of the component and making the content ratio of the component close to that of conventional tea. Furthermore, when drying and fire-scenting are performed in the next process, it becomes possible to achieve an aroma and flavor that is similar to that of conventional tea, and it becomes rich. Therefore, when extracting and drinking in water or hot water, the same aroma and taste can be produced with a small amount of tea.

  FIG. 5 shows a manufacturing process of crude tea for sencha and finished tea as one embodiment according to claim 2 of the present invention. Using the tea produced by the above-described method, a step of drying in a subsequent process and optionally making a tea produced by burning is optionally made into a powder or granule.

If the tea produced by the method described above is powdered or granulated as it is, the process of temperature and time in production can follow the conventional tea making process, so the light blue color, aroma and taste are the conventional ones. It is close to tea and can be reproduced without using a teapot. Moreover, since it is concentrated, insoluble components are reduced when powdered or granulated, and the powdery taste when consumed is lost.

In addition, the residue due to insoluble components remaining in the tea bowl is reduced, and there is no sense of incongruity with the conventional extraction and drinking method. In addition, the component is very close to the water-soluble component by the original extraction, and there is a feature that the bitterness and astringency in the case of conventional concentration is eliminated.

When Japanese tea is extracted with hot water or water and then granulated by spray-drying or freeze-drying, it uses a lighter aroma than coffee, tea or oolong tea. Deterioration due to temperature conditions, adsorption of off-flavors, changes due to additives, volatilization of necessary aroma components, etc. are problems, but according to the invention of the present application, these problems can be eliminated because the extract is not dried. It will be.

The tea produced by the method described above as an example, or the powder or granule of the tea, has an unprecedented feature in that it contains the concentrated components using tea fibers and cells as a medium. become. Furthermore, since this concentrated component can be made by following the conventional tea-making process, it can be reproduced in a state in which the light blue color, aroma and flavor are not different from those of conventional tea.

In the tea industry, the use of additives has long been protected. In recent years, not only tea from a teapot for the sake of convenience, but also sales in liquids and powders or granules are becoming widespread. However, when these are stored for a long period of time, substances that reduce oxidation and additives made from materials other than tea are essential as a medium for incorporating the extract. The invention according to the present application maintains the storage stability without adding additives, and has been devised so that production can be realized in the form of following the conventional process, and the quality can be equal to or higher than that of conventional tea. It provides a possible method, and its industrial utility value is extremely large.

According to an embodiment of the present invention, a process for producing crude tea for sencha according to the present invention According to the embodiment of the present invention, the relationship between the ratio of tea leaves for squeezing and the concentration rate The manufacturing process of the rough tea for black tea by this invention based on embodiment of this invention According to an embodiment of the present invention, a process for producing rough tea for oolong tea according to the present invention According to an embodiment of the present invention, rough tea for sencha and finishing process according to the present invention Conventional manufacturing process of rough tea for sencha Conventional manufacturing process of crude tea for black tea Conventional manufacturing process for oolong tea

Claims (4)

In the crude tea production process, where raw leaves are steamed, roasted or wilted, and then tea leaves are heated and pressure-treated to reduce the moisture content, a portion of the tea leaves are removed and squeezed before heating and pressure-pressure treatment is completed. A method for producing tea, comprising the steps of: squeezing and spraying the squeezed liquid to tea leaves before completion of the squeezing treatment. The tea produced by using the tea produced by the method according to claim 1 above, and drying the tea in the subsequent process, or heating the tea after drying and making the tea produced into a powder or granules. Manufacturing method. Tea made by the method according to claim 1 Tea made by the method according to claim 2