JP2001000107A - Production of manufactured japanese green tea paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil-soluble manufactured Japanese green tea paste capable of stably maintaining characteristic flavor and color tone of the manufactured Japanese green tea for many hours, having smooth feeling on the tongue, ingestible without a sense of incompatibility by pulverizing and grinding a mixture of a prescribed amount of ground material of manufactured Japanese green tea and a prescribed amount of edible oils and fats under specific conditions. SOLUTION: A mixture of 5-70 wt.% of ground material of manufactured Japanese green tea obtained by a routine procedure and 95-30 wt.% of edible oils and fats having -80 to 20 deg.C melting point such as soybean oil is pulverized and ground under conditions of 50-500 mμgap of rotary whetstone and 40-100 g rotational gravity (g is acceleration of gravity) once or more times to give an oil-soluble Japanese green tea paste. Preferably, a mixture of 5-30 wt.% of ground material of manufactured Japanese green tea and 95-70 wt.% of a single solution or a mixed solution of two or more, selected from the liquid component group consisting of glycerol, polypropylene glycol and hydrous liquid sugar alcohols is pulverized and ground under conditions of 50-500 mμ gap of rotary whetstone and 40-100 g rotational gravity once or more times to produce a water-soluble Japanese green tea paste.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea paste, and in particular, the present invention relates to a novel tea paste capable of ingesting a tea material without any discomfort in quantity while maintaining a state close to nature, In addition, the present invention relates to a method for producing a tea paste which has a low roughness, a smooth tongue, is stable, has excellent storability, and has a long-lasting flavor and color tone unique to tea.

[0002]

2. Description of the Related Art Conventionally, tea leaves, tea powder and tea hot water extract have been used as raw materials for various foods.
The flavor and color of tea are handy as a natural material,
For example, it is widely used in ice cream, cakes, cookies, sand cream, chocolate, candy, troches, chewing gum and the like. Furthermore, tea is attracting attention as a functional food material because it contains a large amount of polyphenols having tertiary functional components such as antibacterial properties and antioxidant properties.

[0003] However, the use of these tea leaves and tea powders, although having a natural flavor, may cause a subtle texture problem, such as products such as candy, troche, chocolate, jelly, bavarois, and ice cream. When used in garnish, the feeling of foreign matter and roughness remain, and it is difficult to use a content that makes full use of flavor and functionality.
In order to eliminate the foreign-body sensation and the roughness, it is necessary to use an ultra-fine tea powder particle, for example, a powder product in which matcha powder is further reduced to fine particles. By the way, the fine powder such as matcha powder is easy to soar, and the dispersibility is poor, so that the aggregate of the fine powder such as matcha powder is formed in the food material at the time of producing and processing the food, and the powder is dispersed. Because it is difficult, it often causes troubles in the machining process.

[0004] Further, since the flavor and color tone of delicate tea powder are delicate, care must be taken in their storage and handling. There is a problem that the flavor and color tone are lost.

[0005] On the other hand, hot water extract of tea is an effective means for quantitatively ingesting the active ingredient of tea, but it is necessary to heat and extract more than necessary in the concentration and processing steps during the production of the tea extract. The addition of the profile results in a reduction or a significant reduction in the flavor and color tone characteristic of tea. As a result, when added to various foods, there is a problem that the food for enjoying the original flavor and color tone of the tea becomes a completely different product, and it is necessary to supplement another flavor, pigment, and the like.

[0006]

The present invention has been completed as a result of intensive studies to solve the above problems. And the problem which this invention is going to solve is:
The point is to provide a method for producing a tea paste in a form in which the tea material can be ingested without any sense of incongruity while maintaining a state close to natural, in a form in which the tea material can be easily used, and with the flavor and tone unique to tea. A point of providing a method for producing a tea paste having a feature that can be stably maintained for a long time. In addition, a method for producing a tea paste having a smooth tongue that is more finely divided than conventionally known matcha is required. And can be provided.

[0007]

As means for solving the above-mentioned problems, the present invention is configured as follows.

[0008] The first invention is a method of treating using a grinding device having a rotary grindstone, wherein the tea-made fines obtained by a conventional method are 5 to 70% by weight of the final product, and the edible oil and fat is the final product. A mixture having a composition of 95 to 30% by weight of the product was prepared by mixing the rotating wheel with a gap (interval) of 50 to 500 μm and a rotating gravity of 40 to 100 g. (Here, g. Indicates a standard value of acceleration of gravity = 980 cm / sec ² ), and at least one or more fine powder grinding treatments are carried out, thereby producing an oil-soluble tea paste. Method ”.

[0009] The second invention is a method of treating using a grinding device having a rotary grindstone, wherein the finely divided tea-produced tea obtained by a conventional method contains 5 to 30% by weight of the final product, glycerin,
One single liquid or a mixture of two or more liquids selected from the liquid component group consisting of propylene glycol and a hydrated liquid sugar alcohol has a composition having a composition of 95 to 70% by weight of the final product, and is mixed with a gap ( Interval) 50-50
0 μ, rotating gravity 40-100 g. (Here, g. Indicates a standard value of gravitational acceleration = 980 cm / sec ² ), wherein at least one or more fine powder grinding treatments are performed to produce a water-soluble tea paste. Method ”.

A third aspect of the present invention relates to "the melting point of the edible fats and oils (including the specific melting point of a single fat and oil, and the adjusted melting point of fats and oils).
Is from −80 ° C. to + 20 ° C. (that is, −80 ° C. or more, +2
0 ° C. or lower) according to the first aspect of the present invention.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides a method for producing an "oil-soluble tea paste" and a "water-soluble tea paste" as described above.

In the present invention, teas that can be used include, in principle, all tea leaves for eating and drinking. Tea is an evergreen plant of the Camellia family, with the scientific name Thea sinensi
sL. (Camellia sinensis L.)
Use leaves. The variety of this tea is, in principle, not restricted. For example, Chinese species (bohea), Chinese big leaf species (maxrophylla), Indian Assam (Indian species) (assamica), and Shan species (bu
Although there are varieties such as R. rensis, any of these varieties and other varieties and the varieties can be used, and these mutual hybrids may be used. Tea may be cultivars, wild varieties and hybrids thereof, or varieties obtained by artificially breeding. Naturally, those registered as excellent varieties by the Ministry of Agriculture,
<Yamabuki>, <Asatsuyu>, as excellent varieties for green tea
<Miyoshi>, <Maki no Harasara>, <Yamato Midori>,
About 21 varieties such as <Sayamidori> and <Hatsumidori>
Furthermore, teas of the present invention can be used as long as they can be used for drinking and eating, regardless of nine kinds such as <Benihomare> and <Hatsumomiji> for tea. Further, tea used in Japan can of course be used even if it is a tea of a variety produced outside Japan and used for eating and drinking.

Further, as for the tea making which can be used in the present invention, all known tea making can be used in terms of tea making. That is, examples of tea making that can be used in the present invention include unfermented tea, semi-fermented tea, fermented tea, flavored tea, and other tea making. For example, unfermented tea (green tea)
Gyokuro, Tencha, Matcha, obtained by steaming
Green tea, green tea, green tea, and so on, and unfermented tea (green tea) include Aoyagi tea and Ureshino tea obtained by the kama-fried method. Further, examples of semi-fermented tea include oolong tea, wrapping tea, and the like, examples of fermented tea include black tea, red tea (red brick tea), and the like, and examples of flavored teas include earl gray tea, jasmine tea, and the like. it can. In addition to tea production for Japan, finished tea for export, such as kamacha, Aino tea, basket tea, nibs, gin,
Hyson, Gunpowder, Chummy, Jin, Peko,
Orange Peco, Broken Peco, Broken Peko
Orange Peco, Peco Sue Chong, Fanning,
Dust and the like can be used as well.

As "tea making" as a raw material of the tea paste of the present invention, a single kind of tea making of the above-mentioned various teas can be used, but a blend of two or more kinds can also be used. The choice of raw tea production is determined by the type of tea production, the combination of multiple types of tea production, and the amount of the combination, etc., depending on the flavor and color of the target tea paste, the intended use of other foods, etc. Will be done. It is desirable that the tea leaves of the tea-making raw material are those from which impurities such as stems, insect-eating leaves, old leaves, etc. are completely removed.

The term "miniaturized tea-produced tea (hereinafter referred to as" raw tea-produced tea ")" as used in the present specification refers to a miniaturized raw tea-produced tea by a known method, that is, crushed products of various tea-produced teas. All forms of miniaturized tea production, such as the crushed material (eg, powdered tea), the powder (eg, powdered tea), or the crushed grit (eg, powdered with a millstone, such as matcha), etc. Includes

Next, in order to produce a tea paste, a mixture (including a suspension) obtained by mixing the above-mentioned “raw tea” (tea component) with a liquid component (edible oil or glycerin, etc.).
The same applies to the following), and the mixture is subjected to a fine powder grinding treatment using a grinding machine having a rotary grindstone to produce a tea paste. The “production method of oil-soluble tea paste”, which is one invention according to this application, is a method in which a mixture of the above-mentioned “raw tea made” (tea component) and “edible oil / fat” (oil-soluble liquid component) is ground by a grinder. To produce a paste.
The “method for producing a water-soluble tea paste”, which is another invention according to this application, is a method for producing the above-mentioned “raw tea” (tea component).
And a mixture comprising "a glycerin or the like" (a water-soluble liquid component) through a grinder to produce a tea paste.

The size of the particles of the miniaturized material of the above-mentioned "raw tea" is not particularly limited in principle. In preparing a mixture of the above-mentioned "miniaturized raw tea (tea component)" and "various liquid components", any particles may be used as long as the workability such as mixing the tea and the liquid is not impaired. When the particles of the miniaturized tea production are rough, the mixture is finely ground by a grinding device having a rotating grindstone to obtain a tea paste,
This will take some time. Further, when the mixture of the raw tea (tea component) and the liquid component is subjected to fine powder grinding by a friction device having a rotary grindstone, when the fine particles of the raw tea are smaller than about 1 mm in particle size, It is suitable, and in particular, it is optimal to use one having a particle size smaller than about 25 μm.

First, a method for producing an oil-soluble tea paste will be described. The “oil-soluble tea paste” according to the present invention is produced by milling a mixture of raw tea and edible oils and fats with a grinding machine having a rotary grindstone.

"Edible oil and fat (edible oil and fat as raw material)" which can be used to produce the oil-soluble tea paste according to the present invention.
In principle, all edible fats and oils such as animal fats and oils, vegetable fats and oils and fats derived from microorganisms, etc., which are edible, can be used without particular limitation. It is needless to say that the "edible oils and fats" referred to herein include not only known oils and fats for foods but also any oils and fats that are not harmful when ingested orally. The edible fats and oils are classified based on their chemical structure, and are classified into neutral fats (fatty acids, glycerides, etc.), complex lipids (phospholipids, glycolipids, etc.), waxes, steroids,
Of course, all lipids such as terpenes (such as carotenoids) can be used. The edible oil and fat is particularly preferably an edible oil and fat containing a large amount of saturated fatty acids that are stable to heat, air oxidation, and the like. The edible oils and fats (edible oils and fats related to raw materials) include “edible oils and fats related to processing” obtained by modifying and processing the various edible oils and fats such as hydrogenation, distillation, purification, and deodorization. Furthermore, the edible oil / fat (edible oil / fat related to the raw material) is obtained by adding an appropriate compound or the like to the edible oil / fat in order to improve the properties of tea paste during production or storage. Fats and oils "can be used.

Specific examples of raw material edible oils and fats include, as vegetable oils usable in the present invention, coconut oil, palm oil, rapeseed oil, soybean oil, corn oil, olive oil, cottonseed oil, sesame oil, rice germ oil, Walnut oil, peanut oil, sunflower oil, perilla oil, perilla oil, camellia oil, linseed oil,
Evening primrose oil, rapeseed oil, etc. can be exemplified. Next, examples of animal fats and oils that can be used in the present invention include beef tallow, lard, sheep fat, chicken fat, other fats of birds and animals, herring oil, sardine oil, other fish oils, other, whale oil, butter, and the like. it can.

Further, as the above-mentioned "edible fats and oils for processing", fats and oils obtained by modifying edible fats and oils by a treatment such as distillation, transesterification or deodorization can be used. For example, coconut oil low fraction MTG (medium chain fatty acid triglyceride)
Is particularly suitable for being used as a liquid component in the case of fine powder grinding because it has low viscosity and is hardly solidified. Furthermore, it goes without saying that edible processed fats and oils obtained by hardening and modifying the edible fats and oils by refining such as hydrogenation treatment can be used.

The "edible fat (edible fat according to the raw material)" used in the oil-soluble tea paste can be used as a single kind of fats and oils among the various edible fats and oils. But you can use it.

The "edible oils and fats (edible oils and fats related to raw materials)" may be used, if necessary, for the purpose of stabilizing the flavor and color tone of the final product (tea paste) or improving the properties during the manufacturing process. For this purpose, "edible oils and fats related to the addition of compounds and the like" obtained by adding various compounds and the like to the edible oils and fats can be used.

The above-mentioned "edible oils and fats related to the addition of compounds and the like" refers to edible oils and fats to which a compound advantageous for tea paste or a compound advantageous for tea paste production has been added. For example, a product obtained by adding a known amount of a known antioxidant such as vitamin E to impart stability to air oxidation of the final product (tea paste), or good physical properties during tea paste production / processing or storage Emulsifiers (or surfactants that can be used in foods) such as lecithin to give an appropriate amount
And the like can be exemplified. As the antioxidant or emulsifier, a known food antioxidant or emulsifier can be used. For example, as the "edible emulsifier (surfactant)", in addition to the lecithin,
Known food emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like can be exemplified. Examples of the type of the “fatty acid of the emulsifier” include various fatty acids such as lactic acid, citric acid, and succinic acid, as well as monocarboxylic acids having 2 or more carbon atoms. The reason why various compounds such as the antioxidant or the emulsifier are added to the edible fat (liquid component) is, in short, to uniformly mix the compound with a mixture of the tea component and the fat component. The compound to be mixed and the timing of addition are not critical. It goes without saying that the compound may be mixed with either the tea component or the liquid component during the paste production process.

In the above "edible oils and fats related to the addition of compounds and the like", the amount of the compounds and the like to be added is not limited in principle. That is, the addition amount of the compound or the like can be determined depending on the characteristics of the compound or the purpose. For example, when vitamin E is added to impart stability to the air oxidation of the final product (tea paste), vitamin E is added in an amount of about 0.8 to 7% by weight based on the fat (about By adding (about 0.5 to 2.0% by weight), the flavor and color tone of the tea paste can be stabilized. When an emulsifier (such as lecithin) is added to an edible oil or fat for the purpose of improving the properties during grinding or preserving tea paste, the emulsifier is added in an amount of about 0.1 to 5.0% by weight based on the final product. By adding the degree, the characteristics of the fat or oil can be stabilized. As described above, it goes without saying that the amounts of the various compounds added to the raw materials of the tea paste such as edible oils and fats can be appropriately adjusted depending on the purpose, the characteristics of the compounds, and the like.

Further, as the "edible oil / fat (edible oil / fat based on raw materials)" used for the oil-soluble tea paste, an oil / fat whose melting point is adjusted can be used. In this specification, "edible oil and fat whose melting point is adjusted" means that the form of the edible oil and fat is adjusted to have a solidified state or a semi-fluid state at the storage temperature of the tea paste product. Edible fats and oils, or edible fats and oils having such characteristics as to have a melting point.
When the melting point of “edible fat” used in the oil-soluble tea paste is equal to or higher than the storage temperature of the tea paste product, for example, the melting point of the edible fat is 20 ° C., and the “tea paste” of the product is used.
If the storage temperature of the tea paste is 10 ° C. or less, the tea paste product becomes a solidified state or a semi-fluid state during the storage of the tea paste, so that the solid-liquid separation of the tea paste (floating oil) [tea paste Release (separation) of the tea-making component (solid component) and the fats and oils (liquid component)) does not occur or progress, or the speed of the generation and progress of the solid-liquid separation is suppressed. With the effect of preventing or delaying or inhibiting the occurrence and progress of liquid separation, the oxidation and
It is particularly preferable because it does not cause chemical change such as fading and can stabilize the flavor and color tone of the tea paste itself.

In the case where the above-mentioned “edible oil and fat whose melting point is adjusted” is obtained by mixing a plurality of edible oils and fats, there is no limitation on the type and number of the oils and fats to be mixed and the composition of the oils and fats. The melting point of the obtained “edible oil / fat for adjustment” may be any suitable one. In other words, the characteristics of the edible oil / fat whose melting point is adjusted are determined by the type / number of the oil / fat and the combination / combination composition, etc. , Is individually selected depending on the type of fats and oils to be used, and cannot be uniformly determined. In short, the “edible oil / fat whose melting point is adjusted” may be any edible oil / fat having a property of showing a solidified state or a semi-fluid state at the storage temperature of the tea paste of the product, as described above. By using “edible oil and fat whose melting point is adjusted” having such characteristics, the tea paste according to the use of the edible oil and fat can separate and release the tea component and the oil and fat component during the storage period (that is, solid-liquid). Separation) can be avoided, and the excellent effect of preventing deterioration of the quality of the tea paste during the storage period (such as deterioration of texture, flavor, color tone, etc.) can be achieved.

By adjusting the melting point of the edible fat used in the oil-soluble tea paste in relation to the storage temperature of the tea paste, solid-liquid separation of the tea paste (floating of oil, separation of tea component and fat component) Has been described so far, preventing tea paste from being separated, enabling long-term storage of the tea paste, and preventing deterioration in the quality of the tea paste. Therefore, a specific temperature range of the melting point of the edible fat will be described. The melting point of the edible fat used in the oil-soluble tea paste will be determined by the storage temperature of the final product (tea paste). The storage temperature of the oil-soluble tea paste is usually preferably + 20 ° C. or lower from the viewpoint of preventing rot (prevention of growth and growth of bacteria and molds), and the like.
Optimally, it is 10 ° C. or less. Therefore, the upper limit of the “melting point” of the edible oil and fat used in the oil-soluble tea paste is preferably + 20 ° C. or less, and most preferably + 10 ° C. or less. On the other hand, the lower limit of the melting point of the edible fat used in the oil-soluble tea paste is, in principle, not limited. The lower limit of the melting point will be determined by the lower limit of the storage temperature of the tea paste. Therefore, as a lower limit of the melting point of the edible oil and fat, from the viewpoint of cooling technology and the like, about -80 ℃
The above can be used, and about -30 ° C or more is preferable.

Incidentally, as a specific example of the “edible oil / fat whose melting point is adjusted”, for example, at room temperature (about 18
C) in the form of a solid (eg, fat)
"Hardened palm kernel oil") and an "oil" that is in liquid form at room temperature (eg, "corn oil", "rapeseed oil", "MTG (medium chain fatty acid triglyceride)").
When the composition ratio of “hardened palm kernel oil” is 20 to 80% by weight, “vegetable oil / fat whose melting point is adjusted” can be used, and the blended ratio of “hardened palm kernel oil” is 4%.
When the amount is 0 to 60% by weight, a particularly preferable "vegetable fat or oil having a controlled melting point" is provided.

The above-mentioned “raw tea-making”, the above-mentioned “edible oils and fats related to raw materials” (“untreated edible oils and fats”, the “edible oils and fats related to processing”, the “edible oils and fats related to addition of compounds etc.” Edible oils and fats adjusted for ". The same applies to the following.)
The raw material tea is 5 to 70% by weight of the final product, and the edible fat is 95 to 3% of the final product.
A mixture of tea making and edible fats and oils at 0% by weight can be used. The composition of the oil-soluble tea paste is preferably 20 to 70% by weight of the raw tea and 80 to 30% by weight of the edible oil and fat, and 40 to 70% by weight of the raw tea. The optimal composition is 60 to 30% by weight of fat.

In the oil-soluble tea paste, when the compounding amount of the above-mentioned raw tea (tea component) exceeds 70% by weight of the final product, the paste becomes fluid when the fine powder is ground by a grinding device having a rotary grindstone. The object to be processed stays near the rotating grindstone, and as a result, a high heat is applied to the tea paste for a long time, thereby impairing the flavor and color of the product. The influence may cause inconveniences such as scorching and risk of grinding stone breakage. On the other hand, when the blending amount of the raw material tea (tea component) is less than 5% by weight of the final product, the fine powder grinding treatment by a grinding device having a rotating grindstone is easily and smoothly performed, Because the flavor and color tone specific to tea are weakened, the range of foods in which such products can be used or used is limited. In addition, in order to add tea to the food for the purpose of flavor and color, a large amount of tea paste must be added.On the other hand, the edible oils and fats used in the tea paste may affect the flavor and physical properties of the food. This may cause problems such as points having an effect.

Next, a method for producing a water-soluble tea paste will be described. The “water-soluble tea paste” according to the present invention rotates a mixture (including a suspension; the same applies hereinafter) of a miniaturized tea material (tea component) made of raw tea and a “water-soluble liquid component” composed of glycerin or the like. It is manufactured by fine powder grinding using a grinding device having a grindstone.

The “water-soluble liquid component” used in the water-soluble tea paste may be one kind of a single liquid selected from the group consisting of glycerin, propylene glycol, and a liquid sugar alcohol containing water. A mixture of more than one species. As the sugar alcohols, all sugar alcohols can be used without any limitation in their types. For example, known sugar alcohols such as sorbitol, mannitol, maltitol (reduced malt syrup), erythritol, xylitol, lactitol, palatinit and the like can be exemplified, and any of them can be used. Furthermore, the “water-containing liquid sugar alcohols” that can be used as a raw material include an appropriate amount of water, and
This refers to a liquid of the above sugar alcohols having a liquid property having an appropriate viscosity. The water content of the “water-containing liquid sugar alcohol” is most preferably 20 to 30% by weight.
The water content of the “water-containing liquid sugar alcohol” is 20 to 30% by weight, which means that the tea paste must have an appropriate viscosity during the production of the tea paste. Avoid solid-liquid separation due to the formation of alcohol crystals or ice crystals, and
It maintains the sensory properties (smoothness of the tongue) of the tea paste without causing or proceeding the liberation (separation) of the tea-making component (solid component) and the water-soluble liquid component of the tea paste, ensuring the storage stability. Is important.

The “water-soluble liquid component” used in the water-soluble tea paste can be used alone as the “single liquid or a mixture of two or more types”, but the “single liquid” can be used. Or, if necessary, a known antioxidant such as vitamin C or the like may be added to the “mixture of two or more kinds” in an amount of about 0.6 to 2.5% by weight based on the “water-soluble liquid component”.
About (about 0.5-2.0% by weight based on the final product)
By adding the compound, the stability of the product (tea paste) against air oxidation is imparted, whereby the flavor and color tone of the water-soluble tea paste can be stabilized, and the storage stability of the tea paste can be improved. The reason why the antioxidant such as vitamin C is added to the water-soluble liquid component is, in short, to uniformly mix the antioxidant and the like into the mixture of the tea component and the fat component. The mixing target such as the agent and the timing of addition do not matter. It goes without saying that the antioxidant and the like may be mixed with either the tea component or the liquid component during the paste production process.

In the water-soluble tea paste, the blended composition of the above-mentioned “miniaturized tea-based material” (tea component) and the “water-soluble liquid component” is such that the raw-tea (tea component) is 5 to 5% of the final product.
30% by weight, "Water-soluble liquid component" is 95-70% of the final product
A “mixture of a tea component and a water-soluble liquid component” which is a percentage by weight can be used. The composition of the raw tea (tea component) and the water-soluble liquid component when producing the water-soluble tea paste is such that the raw tea component is 5 to 25% by weight and the water-soluble liquid component is 95 to 75% by weight. The composition is preferably such that the raw tea component is 10 to 20% by weight, and the water-soluble liquid component is 90 to 8%.
A composition of 0% by weight is optimal.

In the water-soluble tea paste, when the blending amount of the above-mentioned raw tea (tea component) exceeds 30% by weight of the final product, when the fine powder is ground by a grinding device having a rotary grindstone, the paste becomes fluid. The processing target stays near the rotating grindstone, and as a result, a high heat is applied to the tea paste for a long time, causing a problem on the product such as impairing the flavor and color tone of the product, and the grindstone is heated at a high temperature. This causes inconveniences such as scorching and the risk of grinding stone breakage. On the other hand, when the compounding amount of the raw material tea (tea component) is less than 5% by weight of the final product, the fine powder grinding treatment by the grinding device having a rotating grindstone is easily and smoothly performed, Since the tea-specific flavor and color tone of the tea paste product is weakened, the range of foods that can be used or used by the product is limited. To add to the food for the purpose of flavor and color of tea, a large amount of tea paste must be added.On the other hand, the water-soluble liquid component used in the tea paste is used for the flavor and color of the food. This may cause inconveniences such as affecting physical properties.

Next, a mixture of the above-mentioned raw tea (tea component / solid component) and edible fat or oil or glycerin (liquid component) is subjected to a fine powder grinding treatment using a known grinding device having a rotary grindstone. The steps to be performed will be described. By performing fine powder grinding by a grinding device having this rotating grindstone, the rotational motion of the rotating grindstone produces a centrifugal force, and a strong spiral flow is created. Tea (solid component) and oil or fat or glycerin ( Liquid component) is completely and uniformly dispersed, and furthermore, when the mixture passes through the gap of the rotary grindstone, a shearing force and a centrifugal force are applied, and the raw material tea is atomized.
It is ground. In addition, at the time of the fine powder grinding of the mixture, the raw material tea (tea component) of the mixture and the liquid component such as edible oil or glycerin are put into the grinder with constant stirring so as not to be separated due to precipitation or other causes. Then, it is desirable to carry out the above-mentioned fine powder grinding treatment. In addition, it is preferable to appropriately heat the edible oil and fat as needed so that the edible oil and fat does not solidify.

Grinding conditions in the production of the tea paste according to the present invention are as follows. A mixture of raw tea (tea component) and edible oil or fat or glycerin (liquid component) is in a liquid or semi-fluid state. Being in a mixed state (uniform state), the gap (interval) between the grinding wheels is 5
It is important to grind at 0-500μ. As preferable conditions, the temperature of the object to be processed during the grinding process is maintained at 90 ° C. or less, and the rotational gravity of the rotary grindstone is 40 to 100 g. (Here, g. Indicates a standard value of gravitational acceleration = 980 cm / sec ² ; the same applies hereinafter).

It is natural that a mixture of the raw tea (tea component) and edible oil or fat or glycerin (liquid component) is as uniform as possible in order to produce a uniform tea paste.

Next, the gap (interval) between the rotary grinding wheels will be described. The gap (interval) between the grinding wheels is 50 to
500μ is available and 50-200μ is optimal.
If the gap (interval) between the rotary grindstones is less than 50 μm, the paste stays on the rotary grindstones, and a good tea paste cannot be produced. That is, a burnt smell or the like is generated in the product, and the commercial value is reduced. On the other hand, the gap (interval) between the grinding wheels
Is 500 μm or more, only the liquid component (that is, edible oil or fat in the case of an oil-soluble tea paste, or a water-soluble liquid component such as glycerin in the case of a water-soluble tea paste) only passes through the gap between the grindstones to produce a paste. . In addition, when the gap (interval) between the rotary whetstones is 200 to 500 μm, the paste can be manufactured, and the paste processing capacity per unit time is the above-mentioned optimum condition (the whetstone distance is 50 to 200 μm).
Although the processing efficiency of the paste is improved and the economic efficiency in the paste production is increased, on the other hand, depending on other conditions, sometimes the product having a "smooth texture" is sometimes used.
Characteristics (sensory characteristics) may be slightly sacrificed. In this case, the blending composition of the tea component and the liquid component (edible oil or glycerin, etc.) is adjusted within the range in which the paste can be manufactured, for example, by changing the blending composition. Can be recovered.

Next, the temperature control of the processed material during the grinding process will be described. It is important that the temperature of the processed material during the grinding treatment is maintained at 90 ° C. or lower. This is because the flavor and color tone of the tea paste of the product are desirable conditions for maintaining the original flavor and color tone of the tea production itself.

Next, the rotational gravity of the rotary grindstone will be described. The rotating gravity of the rotating grindstone is 40 to 100 g. Is available and 70-100 g. Is preferred. here,
“G.” Representing rotational gravity is the standard value of acceleration of gravity = 9.
80 cm / sec ² is shown. In the grinding operation, the rotating gravity of the rotating grindstone was 40 g. If it is less than the above, the object to be ground (a mixture of the tea component and the liquid component) only stays on the grindstone, and almost no pasting can be achieved. On the other hand, the rotational gravity of the rotary grindstone is 100 g. If the processing temperature exceeds the processing capacity, the processing temperature in the vicinity of the grindstone at the time of pasting will increase, resulting in the product having a burning smell, deteriorating the color tone of the product, etc. It is not preferable because it causes deterioration of color tone, that is, deterioration of product quality. Separate operation steps such as cooling will be required. In addition, the rotational gravity is 40 to 70 g. In the case of (1), the problem is that the processing capacity (economic processing capacity / efficiency) is only reduced, and a tea paste having the quality and characteristics aimed at by the invention according to this application can be produced. In addition, the rotational gravity of the rotary grindstone may have some influence on the sensory characteristics (smoothness of the tongue) of the product (tea paste).

Since the number of treatments by the above-mentioned grinding device is determined by the characteristics of the target tea paste, the number of treatments does not matter in principle. The grinding process may be performed at least once. When the target product is obtained by performing at least two times of grinding, the characteristics of the product can be obtained by performing the second grinding under exactly the same conditions as the first grinding. Improvement can be achieved, and the characteristics of the product can also be improved by making the gap between the rotary grinding wheels smaller in the second grinding process than in the first grinding process. . For example, in order to obtain a product having a better texture and smoothness (a product having good sensory characteristics), it can be achieved by performing fine grinding at least twice under the same conditions. By making the second wheel gap smaller than the crushing process,
It is possible to efficiently improve the quality and characteristics (sensory characteristics) of the tea paste.

[0044]

The "tea paste" produced by the method according to the present invention has the following outstanding effects which have not been recognized so far.

The method for producing a tea paste according to the present invention is as follows.
It is possible to provide a novel tea paste in a form in which the tea material can be ingested without discomfort in quantity while maintaining a state close to natural.

In the method for producing a tea paste according to the present invention, since the powder is ground to a much finer particle size by using a fine powder grinder, it can be achieved in the past. It is possible to provide a tea paste having a smooth texture and excellent sensory characteristics. Therefore, it has opened the way to be used for a wide variety of foods such as candy, troche, chocolate, jelly, bavarois, ice cream, etc., in which subtle texture is a problem.

The method for producing a tea paste according to the present invention is as follows.
It provides an "oil-soluble tea paste" and a "water-soluble tea paste", and can provide various optimum tea pastes according to the food to be used or used. Furthermore, in the process of preparing foods and the like, the conventional troubles in the manufacturing and processing of foods caused by the fact that the dust of the fine tea powder is likely to soar and the poor dispersibility of the fine tea powder are caused. It can be completely eliminated.

In the method for producing a tea paste according to the present invention, the content of the tea component in the final product is 5 to 70% by weight (oil-soluble tea paste) or 5 to 30% by weight (water-soluble tea paste).
Thus, a product having a wide range of tea component compositions can be obtained freely and easily, so that an optimum tea paste product can be obtained according to the purpose and taste of the food to be used or used.

"Oil-soluble tea paste" according to the present invention
Can easily prepare a tea paste whose melting point is adjusted according to the storage temperature of the tea paste. Therefore, by adjusting the melting point of the tea paste to a temperature higher than the storage temperature of the tea paste, it is possible to provide a tea paste having a solidified or semi-fluid state at the storage temperature. As a result, the separation and separation of the tea component (solid component) and the edible fat (liquid component) of the tea paste can be avoided (that is, the solid-liquid separation and the "floating oil" phenomenon can be avoided). Providing a stable product (tea paste) that can withstand long-term storage, such as preventing or delaying the chemical change and progress of tea paste flavor and color tone, etc. Can be provided. As a result, the product value of the tea paste could be dramatically improved.

"Water-soluble tea paste" according to the present invention
The method for preparing a water-soluble liquid component is a single liquid selected from the group consisting of glycerin, propylene glycol, and a liquid component group consisting of hydrated liquid sugar alcohols or 2 liquids.
Since the "mixture of more than one kind" is used, the tea paste does not freeze even when stored at 0 ° C or lower, and solid-liquid separation due to generation of sugar alcohol crystals or ice crystals can be avoided. Therefore, the tea paste product can be stored for a long period of time without causing a chemical change of the tea paste product and without changing the color tone and flavor of the tea paste. Furthermore, since the water-soluble liquid component has a characteristic that it has an appropriate viscosity and is a semi-liquid at about 20 ° C. or less, the storage temperature of the tea paste (about 20 ° C. or less)
Then, solid-liquid separation and release (including floating of the liquid component) of the solid component (tea component) and the liquid component of the tea paste do not occur. Therefore, it is possible to provide a tea paste excellent in storability without changing the chemical properties of the tea paste and the physical properties such as the color tone and flavor of the tea paste. As described above, the present invention has remarkable effects to achieve the object of the present invention.

[0051]

Next, the present invention will be described in detail based on embodiments. It goes without saying that the invention according to this application is not limited at all by this embodiment.

[Example 1] "Method for producing oil-soluble green tea paste" 800 g of powdered green tea powder preliminarily ground and vitamin E2
1,200 g of a composite edible oil / fat mixed with 0 g (combined edible oil / fat of 500 g of hardened palm kernel oil and 700 g of coconut oil) was sufficiently stirred and mixed to obtain a mixture of the tea and the edible oil / fat. The mixture of the tea and the edible oil and fat, by a known grinding device having a rotating grindstone, the gap between the rotating grindstone is 100μ,
Rotational gravity is 90 g. (Here, “g.” Indicates a standard value of acceleration of gravity = 980 cm / sec ² , and hereinafter, “g.” Referred to in terms of rotational gravity is the same.) Processed. After that, the second fine powder grinding treatment was carried out by setting the gap between the rotary grindstones to 70 μm and the rotational gravity to 90 g. Grinding under the conditions of
An “oil-soluble green tea paste” according to Example 1 was obtained. When the “oil-soluble green tea paste” according to Example 1 was stored at 5 ° C. for 90 days, the “oil-soluble green tea paste” contained oil floating (that is, solid-liquid separation, Release, separation, etc.) were not observed at all, and the texture, flavor,
No color tone degradation was also observed. Example 1
The "oil-soluble green tea paste" according to the present invention had remarkable characteristics that it was excellent in use feeling, quality and storage stability.

Example 2 "Preparation of oil-soluble black tea paste" Black tea leaf Darjeeling 400 g and black tea leaf Ceylon 400
g of the mixed edible oil and fat, and preliminarily pulverized to obtain a finely divided composite black tea and a composite edible fat / oil 1 mixed with 20 g of vitamin E.
200 g (combined edible oil and fat of 500 g of hardened palm kernel oil and 700 g of coconut oil) was mixed well with stirring to obtain a mixture of the tea and the edible oil and fat. The mixture of the tea and the edible oil and fat was subjected to a first grinding treatment by a known grinding device having a rotating grindstone as a first grinding treatment, with a gap of the rotating grindstone of 100 μm and a rotating gravity of 90 g. Under the conditions described above. After that, the second fine powder grinding treatment was performed,
μ, rotational gravity is 90 g. The oil-soluble black tea paste according to Example 2 having a smooth texture to the touch was obtained by grinding under the conditions described in (1). When the “oil-soluble black tea paste” according to Example 2 is stored at 5 ° C. for 90 days, the “oil-soluble black tea paste” has no floating oil (such as separation and separation of a tea component and a fat component). It was not recognized,
No deterioration in flavor or color tone was also observed. The “oil-soluble black tea paste” according to Example 2 had remarkable characteristics that it was excellent in usability, quality, and storability.

[Example 3] "Method for producing oil-soluble oolong tea paste" A combined edible oil and fat (1,200 g, 500 g of hardened palm kernel oil and coconut oil) mixed with a finely divided oolong tea obtained by pre-crushing 800 g of oolong tea leaves and 20 g of vitamin E. Oil 700
g and a combined edible oil / fat) with good stirring and mixing to obtain a mixture of raw tea and edible oil / fat. The mixture of the raw tea-produced tea and the edible fat and oil was mixed with a known grinding device having a rotating grindstone so that the gap between the rotating grindstones was 100 μm and the rotating gravity was 90 g. "Oil-soluble oolong tea paste" according to Example 3, having a fine powder grinding treatment under the conditions described above, and having a smooth texture to the touch.
I got Note that the “oil-soluble oolong tea paste” according to Example 3 had any texture in the texture of smoothness of the tongue compared to the texture of the oil-soluble tea paste according to Examples 1 and 2. It was not inferior. The “oil-soluble oolong tea paste” according to Example 3 was prepared at 5 ° C.
When stored for 90 days, the “oil-soluble oolong tea paste” did not show any oil floating (separation / separation between the tea component and the fat component) and no deterioration in texture, flavor and color tone. Not at all. The “oil-soluble oolong tea paste” according to Example 3 had remarkable characteristics that it was excellent in use feeling, quality, and storage stability.

Example 4 "Preparation of Water-Soluble Green Tea Paste" 200 g of pre-ground and pre-ground fine powder green tea (ie, matcha) and 1,800 g of glycerin mixed with 20 g of vitamin C were thoroughly mixed. A mixture of the matcha and glycerin was obtained. This mixture of matcha and glycerin was mixed with a known grinding device having a rotating grindstone so that the gap between the rotating grindstones was 100 μm and the rotating gravity was 90 g. The first fine powder grinding treatment was carried out under the conditions described above. After that, the second fine powder grinding treatment was carried out by setting the gap between the rotary grindstones to 70 μm and the rotational gravity to 90 g. The water-soluble green tea paste according to Example 4 having a smooth tongue characteristic was obtained by grinding under the conditions described in (1). The “water-soluble green tea paste” according to Example 4 is:
When stored at 5 ° C. for 90 days, the “water-soluble green tea paste” showed no release or separation of the tea component and glycerin, and no deterioration in texture, flavor, and color tone. Did not. The “water-soluble green tea paste” according to Example 4 had remarkable characteristics that it was excellent in usability, quality, and storage stability.

Example 5 "Production method of water-soluble black tea paste" Black tea leaf Darjeeling 100g and black tea leaf Ceylon 100
g was mixed well and the mixture was pre-ground to obtain a finely divided composite black tea. Glycerin 1,80
0 g was added and mixed well with stirring to obtain a mixture of the composite black tea and glycerin. The mixture of black tea and glycerin is crushed by a known grinding device having a rotating grindstone.
As the grinding process, the gap between the rotating stones was 100 μm, and the rotating gravity was 90 g. The powder was ground under the above conditions to obtain a "water-soluble black tea paste" according to Example 5, which had smooth tongue characteristics. The “water-soluble black tea paste” according to the fifth embodiment is completely inferior in the texture of the smoothness of the tongue to the texture of the “water-soluble black tea paste” according to the fourth embodiment. There was no. When the “water-soluble black tea paste” according to Example 5 was stored at 5 ° C. for 90 days, no release or separation of the tea component and glycerin was observed in the “water-soluble black tea paste” at all. However, no deterioration in texture, flavor, and color tone was observed at all. The “water-soluble black tea paste” according to Example 5 is
It had remarkable characteristics that it was excellent in usability, quality and storage properties.

[Example 6] "Preparation method of water-soluble oolong tea paste" A fine mixture of oolong tea (powder) obtained by pre-milling 200 g of oolong tea leaves was mixed with 1,800 g of a mixed solution of glycerin and sorbitol (900 g of glycerin and 20 to 30 g of glycerol).
A mixed water-soluble liquid component mixture of 900 g of a sorbitol liquid containing about weight% of water was added and mixed well with stirring to obtain a mixture of the oolong tea and a glycerin / sorbitol mixed liquid. The mixture of the oolong tea and the glycerin / sorbitol complex mixture was subjected to a first grinding treatment by a known grinding device having a rotating grindstone as a first grinding treatment, with a gap between the rotating grindstones of 100 μm and a rotating gravity of 90 g. Under the conditions described above. After that, the second fine powder grinding treatment was carried out by setting the gap between the rotary grindstones to 70 μm and the rotational gravity to 90 g. Grinding under the conditions of
"Water-soluble oolong tea paste" according to Example 6 was obtained.
The “water-soluble oolong tea paste” according to Example 6 is
When stored at 5 ° C. for 90 days, the “water-soluble oolong tea paste” did not show any release or separation of oolong tea components and complex liquid components such as glycerin,
No deterioration in texture, flavor, or color tone was also observed.
"Water-soluble oolong tea paste" according to Example 6
Had remarkable characteristics of being excellent in usability, quality, and storability.

[Example 7] "Production method of oil-soluble green tea paste" An edible product obtained by adding 20 g of vitamin E to 800 g of powdered tea leaves of pre-ground green tea and 1,200 g of hardened palm kernel oil heated and melted and thoroughly mixed. Stir and mix well with fats and oils,
A mixture of the tea and the edible fat was obtained. This mixture of tea and edible oils and fats was heated by a known grinding device having a rotating grindstone to a jacket around the rotating grindstone at about 60 ° C. while the gap between the rotating grindstones was 100 μm and the rotating gravity was 90 g.
, The first fine powder grinding treatment was performed. afterwards,
The paste obtained in the first fine powder grinding treatment is similarly heated to about 60 degrees to maintain the fluidity of the paste, and at the same time, the jacket around the rotating grindstone is similarly heated to about 60 degrees Celsius. While warming, the gap between the grinding wheels is 70μ,
Rotational gravity is 90 g. The second powder milling treatment was carried out under the conditions described in (1) to obtain an oil-soluble tea paste according to Example 7 having smooth tongue characteristics. When the “oil-soluble green tea paste” according to Example 7 was stored at 5 ° C. for 90 days, the “oil-soluble tea paste” contained oil floating (separation / separation between a tea component and a fat component). No degradation was observed, and no deterioration in texture, flavor, or color tone was observed. The “oil-soluble green tea paste” according to Example 7 had remarkable characteristics that it was excellent in usability, quality, and storability.

Example 8 "Method for producing oil-soluble black tea paste" Black tea leaf Darjeeling 400 g and black tea leaf Ceylon 400
g was mixed well and preliminarily pulverized to obtain a finely divided composite black tea (powder). On the other hand, 20 g of vitamin E and 10 g of lecithin were added to 1,200 g of coconut oil and mixed well to obtain an edible oil and fat. Then, the composite black tea powder and the edible oil and fat were mixed with good stirring to obtain a mixture of the tea and the edible oil and fat. The mixture of the tea and the edible oil and fat was crushed by a known grinding device having a rotating grindstone so that the gap between the rotating grindstones was 100 μm and the rotating gravity was 90 g. The first fine powder grinding treatment was carried out under the conditions described above. Thereafter, the second fine powder grinding treatment was performed with a rotating wheel gap of 70 μm and a rotating gravity of 90 g. Under the above conditions, to obtain an "oil-soluble black tea paste according to Example 8" having smooth tongue characteristics. When the “oil-soluble black tea paste” according to Example 8 was stored at 5 ° C. for 90 days, the “oil-soluble black tea paste” had an oil floating (separation / separation between a tea component and a fat component). No degradation was observed, and no deterioration in texture, flavor, color tone, etc. was observed. The “oil-soluble black tea paste” according to Example 8 had remarkable characteristics that it was excellent in usability, quality, and storability.

Example 9 "Preparation of Water-Soluble Green Tea Paste" 400 g of pre-ground pulverized green tea and 1,600 g of propylene glycol were mixed well with stirring to obtain a mixture of the tea and propylene glycol. The mixture of the tea and propylene glycol was crushed by a known grinding device having a rotating grindstone with a rotating grindstone gap of 100 μm and a rotating gravity of 90 g. The powder was ground under the conditions described in (1) to obtain a "water-soluble green tea paste according to Example 9" having a smooth texture. The water-soluble green tea paste according to the ninth embodiment is a green tea paste having excellent properties, which is not inferior to the water-soluble green tea paste according to the fourth embodiment, in the texture of smoothness of the tongue of the product. there were. The “water-soluble green tea paste” according to Example 9 was prepared at 5 ° C., 9
When stored for 0 days, the “water-soluble green tea paste” did not show any floatation of the liquid (eg, separation and separation of the tea component and propylene glycol (liquid component)). No deterioration in color tone or the like was also observed.
The “water-soluble green tea paste” according to Example 9 had remarkable characteristics that it was excellent in usability, quality, and storability.

Example 10 "Preparation of Water-Soluble Green Tea Paste" 200 g of pre-ground pulverized green tea and 1,800 g of a sorbite solution containing about 20 to 30% by weight of water were thoroughly mixed with stirring. And a mixture of sorbit solution. The mixture of the tea and the sorbite solution was mixed with a known grinding device having a rotating grindstone so that the gap between the rotating grindstones was 100%.
μ, rotational gravity is 90 g. The powdery grinding treatment was performed under the conditions described above to obtain a “water-soluble green tea paste according to Example 10” having a smooth texture to the touch. The water-soluble green tea paste according to Example 10 is a green tea paste having excellent properties that are not inferior to the water-soluble green tea paste according to Example 4 in the texture of smoothness of the tongue of the product. there were. When the “water-soluble green tea paste” according to Example 10 was stored at 5 ° C. for 90 days, the “water-soluble green tea paste” contained a floating liquid (eg, separation and separation of a tea component and a sorbite liquid component). ) Was not observed at all, and no deterioration in texture, flavor, color tone, etc. was also observed.
The “water-soluble green tea paste” according to Example 10 had remarkable characteristics of being excellent in usability, quality, and storability.

[Example 11] "Model experiment example of edible oil / fat whose melting point was adjusted" When the oil / fat used in the production of the oil-soluble tea paste was "edible oil / fat whose melting point was adjusted", An example of a model experiment on the relationship between the melting point and the melting point of the mixed fats and oils is shown below. Needless to say, the form of the "edible oil / fat whose melting point is adjusted" according to the present invention is not limited to this model experimental example. Experimental method: (1) The types and forms of the used fats and oils are as follows. A: Hardened palm kernel oil [solidified at room temperature (about 18-20 ° C) (fat: fat)] B: Corn oil [room temperature (about 18-20 ° C) and liquid (oil:
oil)] C: rapeseed oil [at room temperature (about 18 to 20 ° C), liquid (oil: o
il)] D: MTG (medium-chain fatty acid triglyceride) [at room temperature (about 18 to 20 ° C), liquid (oil: oil)] (2) Experimental procedure: First, each of the fats and oils was once heated and dissolved. Then, the mixing ratio (W / W
%) To prepare a mixture of the two fats and oils (mixed fats and oils). The mixture of fats and oils of No. 2 is gradually cooled, and the form of fats and oils (mixed fats and oils) related to the mixing at the temperature shown in (3) is investigated. (3) The temperature at the time of investigating the form of the mixed oil and fat was "-5
0 ° C, 0 ° C, 10 ° C, 5 ° C, 15 ° C, 20 ° C, 25 ° C ”. (4) The results are shown in [Table 1]. In Table 1,
Indicates a completely solidified state, Δ indicates a semi-fluid state, and X indicates a liquid state.

[0063]

[Table 1]

From the results shown in Table 1, as a specific example of the “edible oil / fat whose melting point has been adjusted”, for example, “fat” which solidifies at room temperature (about 18 ° C.)
(E.g., "(A) hydrogenated palm kernel oil") and "oil" exhibiting liquid properties at room temperature (e.g., "(B) corn oil", "(C) rapeseed oil", "(D) If the storage temperature of the tea paste is −5 ° C., the “(A) hardened palm kernel oil” and other oils (B) can be expressed in terms of the composition of the mixed oil and fat utilizing MTG (medium chain fatty acid triglyceride). ,
"Vegetable oils and fats having a controlled melting point" having a compounding ratio of 20 to 80% by weight with C and D) can be used, and particularly preferable is a compounding ratio of "hardened palm kernel oil" of 40 to 60% by weight. It suggests that a "vegetable fat whose melting point is adjusted" can be provided.

Next, examples of use of the “tea paste” according to the above-described embodiments will be described. However, it is needless to say that the invention according to this application is not limited by the following examples. In addition, "%" described in the formulation examples all indicate "% by weight".

[Embodiment 8] An example of use as a candy will be described. Sugar ……………………………… 55.0% Water syrup …………………………………………………… 44.5% Green tea paste according to Example 1 …… 0.5% (Total) 100.0%

Example 9 An example of use as a chewing gum will be described. Gum base …………… 20.0% Sugar ………………… 55.0% Glucose …………………………… 10.0% Water syrup .................. 13.0% Black tea paste according to Example 2 2.0% (Total) 100.0%

Example 10 An example of use as a sand cream is shown. Shortening 63.0% glucose 31.5% Oolong tea paste according to Example 3 5.0% Fragrance ………………………… 0.5% (Total) 100.0%

[Example 11] An example of use as a gummy candy will be described. Kamikasu sugar ……………… 44.0% syrup ………………… 32.0% pectin ……………………………. ……… 1.0% Gelatin ……………… 4.0% Water ……………………………… 18.5% In Example 4 Such Matcha paste 0.5% (Total) 100.0%

[Embodiment 12] An example of use as a cookie will be described. Soft flour .................. 44.0% Butter .................. 25.0% Premium white sugar .................. 17.0% Egg ............ 12.0% Black tea paste according to Example 5 2.0% (Total) 100.0%

Example 13 An example of use as a jelly will be described. Water ……………… 81.0% Gelatin …………………… 2.0% Sugar ………………. ...... 15.0% Green tea paste according to Example 10 ... 2.0% (Total) 100.0%

Example 14 An example of use as an ice cream will be described. Egg yolk .................. 10.0% Sugar ............ ............ 20.0% Milk .................. ……… 47.0% Fresh cream …………… 20.0% Black tea paste according to Example 5 3.0% (Total) 100.0%

[Embodiment 15] An example of use as a Bavaroi is shown below. Gelatin ……………… 2.0% Egg yolk ………………… 12.0% Sugar ……………………………. ……… 14.0% Milk ………………… 47.0% Fresh cream ……………… 20.0% In Example 6. Such oolong tea paste: 5.0% (Total) 100.0%

Example 16 An example of use as a cake will be described. Butter …………… 27.0% Sugar ………………… 27.0% Eggs …………………………… ……… 18.0% Soft flour ……………… 18.0% Strong powder ……………… 7.0% Example Green tea paste according to 4 3.0% (Total) 100.0%

Claims (3)

[Claims] 1. A method of processing using a grinding device having a rotating grindstone, wherein the tea production is performed using a conventional method.
A mixture of 70% by weight and edible oil / fat of 95 to 30% by weight was mixed with a rotating grindstone having a gap of 50 to 500 μ and a rotating gravity of 40.
１００100 g. (Here, g. Represents the acceleration of gravity). A method for producing an oil-soluble tea paste, wherein at least one or more fine powder grinding treatments are performed. 2. A method of processing using a grinding device having a rotating grindstone, wherein the tea production is performed using a conventional method.
A mixture of 30% by weight and 95% to 70% by weight of one single liquid or a mixture of two or more liquids selected from a liquid component group consisting of glycerin, propylene glycol and a water-containing liquid sugar alcohol is placed in the gap of the rotary grinding wheel. 50-500μ,
Rotational gravity 40-100 g. (Here, g. Indicates the acceleration of gravity). A method for producing a water-soluble tea paste, wherein at least one or more fine powder grinding treatments are performed. 3. The edible fat or oil has a melting point of −80 ° C. to +
The method for producing a tea paste according to claim 1, wherein the temperature is 20 ° C.