JPH05316952A - Production of fine green tea powder-mixed food - Google Patents

Abstract

PURPOSE:To produce fine green tea powder-mixed food by obtaining fine green tea powder having a concentrated green color and rich in the nutritive ingredients and functional ingredients from dried tea leaves or hard tea leaves (the third tea leaves or autumn or winter tea leaves), heretofore hardly utilized, due to their low commercial value, by an enzymatic treatment technology and subsequently adding the obtained fine green tea powder to other food components. CONSTITUTION:Raw or dried tea leaves are treated with a plant tissue- separating enzyme and/or a plant tissue-decomposing enzyme for separating and decomposing the plant tissues of the tea leaves to produce the fine green tea powder. Preferably, the tea leaves of the raw material is subjected to a high speed thermally drying treatment, mixed with water and the plant tissue- separating enzyme and/or the plant tissue-decomposing enzyme, and subsequently subjected to the enzymatic treatment at a reaction temperature of 25-40 deg.C at a pH of 4-6. The obtained fine green tea powder is added to other foods containing excellent smell and taste ingredients, nutritive ingredients, functional ingredients, etc., to provide the fine green tea powder-mixed foods.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to dried tea leaves or hard tea leaves which have been of low commercial value and have never been used.
The present invention relates to a method for producing a composite food product of a dark green, paste-like or dry fine green tea powder rich in nutritional components and functional components, obtained by an enzyme treatment technique, and a food product having other excellent useful components.

[0002]

BACKGROUND OF THE INVENTION Green tea has excellent functionality, but since it has developed as a beverage of choice, its technology tends to be biased, and development into functional foods has been delayed. In addition, various reasons exist in the conventional tea-making technology itself as a reason for delaying the development of functional foods. The conventional tea making process is roughly as follows. That is, sencha and gyokuro are produced by raw leaves → steaming → rubbing → drying, and matcha is produced by raw leaves → steaming → drying → milling. In addition, in the recently reported method of processing tea leaves by grinding, ground tea is produced by raw leaves → steaming → grinding → drying. As described above, the conventional tea production techniques are all mechanical methods, which are methods of rubbing raw leaves to disrupt plant tissue, or grinding them, applying a strong mechanical impact, or applying high temperature for a long time. Since it is produced by the method described above, it has the drawbacks that the active ingredient originally present in the fresh leaves is easily broken and the physical properties are easily changed. Further, the tea factory operated by the conventional manufacturing technology has an extremely low annual operating rate due to the seasonal operation, and the thermal efficiency is also poor. On the other hand, with regard to raw raw leaves, hard tea leaves such as Sanbancha and Autumn-Winter Bancha have not been obtained as good products by conventional techniques, and thus have low commercial value and are in an unused state.

As described above, the conventional tea manufacturing techniques have various drawbacks such that the active ingredient present in the raw leaves is considerably destroyed or liable to break, and the annual operating rate of the tea factory is extremely low. have. On the other hand, in tea that is brewed and drunk, vitamin E and provitamin A (β-carotene) are insoluble in water and hot water, leaving valuable ingredients such as fiber contained in tea in the shell. It is discarded as it is. This tea husk has been shunned by consumers as garbage. The present invention solves the problems of the conventional tea manufacturing technology, improves the utilization efficiency of raw tea leaves, and pays attention to the following three manufacturing points to establish an energy-saving, labor-saving, non-defective product manufacturing system. However, it is an object of the present invention to provide a method for producing a fine powder green tea complex food. ． A manufacturing method that enables high-speed heating and drying before transporting a large amount of high-quality tea leaves to increase the storage capacity of the raw tea leaves, and drying the plants throughout the year, without reducing the freshness of the tea leaves. By the enzyme treatment technology that acts slowly, the plant tissue of green tea is separated and decomposed, and flavor components, pigment components, nutritional components,
A high-yield production method that preserves functional components; The rich dark green color of the paste tea obtained by the enzyme treatment technology is left, and the high-speed drying method with an incense is adopted.
A convenient and versatile method for producing a fine green tea complex food product.

[0004]

Means for Solving the Problems The present invention has been made in view of the above points, that is, a raw or dried tea leaf is allowed to act with a plant tissue separating enzyme agent to separate and decompose the plant tissue of the tea leaf. Then, the obtained paste-like or dried fine powder green tea is mixed with a food having other excellent flavor component, nutritional component and functional component, to produce a fine powder green tea complex food product. In the production of the finely powdered green tea complex food of the present invention, preferably, the raw material tea leaves are rapidly heated and dried, and then water and a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent are added and mixed to obtain a pH of 4 to 6 and a reaction temperature. 25-4
An enzyme treatment is performed at 0 ° C. to obtain a pasty fine green tea powder, and high speed drying is performed as necessary. Examples of the plant tissue separating enzyme agent include pectinase, an enzyme that acts on intercellular substances of plant tissues such as hemicellulase, and a plant tissue degrading enzyme agent includes an enzyme such as cellulase that acts on the cell membrane of plant tissue. Can be mentioned. Furthermore, by using Sanbancha or autumn-winter tea as the raw material tea leaves in the present invention, it is possible to produce a sufficiently excellent powdered green tea complex food.

The present invention will be specifically described below. Raw material tea leaves As the raw material tea leaves that can be used in the production method of the present invention, the first tea, the second tea, or the third tea and the autumn / winter tea, which have been low in utilization until now, can be used. Raw tea leaves can be appropriately used for both raw leaves and dried leaves,
It is important to pick them in good time and keep them fresh. Raw material tea leaf drying process In order to maintain the freshness of raw material tea leaves, enhance transportability and storability,
It is necessary to perform high speed heat drying. The type of dryer is not limited as long as it achieves this purpose, but drying for a short time by a drum type instantaneous heating dryer or the like is preferable. In particular, it is preferable to use a double-drum type instantaneous heating dryer using an electromagnetic induction heating method, a superheated steam heating method, or a microwave heating method.
By this drying step, the pretreatment can be completed by softening the plant tissue together with the deactivation of the oxidase. It should be noted that the raw tea leaves may be subjected to a pretreatment with a continuous steamer, if necessary, before being dried by high-speed heating.

Enzyme treatment step Dry tea leaves are hydrolyzed in an appropriate amount, and the selected plant tissue separating enzyme agent and / or plant tissue degrading enzyme agent is added and mixed, and the enzyme reaction is adjusted for several hours under stirring conditions. , Green tea plant tissue is separated and decomposed to obtain a green paste-like fine green tea powder. Enzymatic reaction is usually pH 4 ~ 6, reaction temperature 25 ~
It is preferable to carry out at 40 ° C. The reaction improves the separation and decomposition rate with the passage of reaction time, but usually 1 to 5 hours,
The reaction is preferably carried out for about 1 to 3 hours. As the plant tissue separating enzyme agent, enzymes such as pectinase and hemicellulase which act on intercellular substances of plant tissues are used. As the plant tissue degrading enzyme agent, an enzyme such as cellulase that acts on the cell membrane of plant tissue is used. Fine powder green tea paste is screened
It is preferable to separate (for example, 15 to 20 mesh) from the residue. The residue may be treated with an enzyme by adding a plant tissue-degrading enzyme again, and then mixed with paste-like fine powder green tea under the sieve. Paste-like powdered green tea drying step For paste-like powdered green tea, it is also preferable to add powdered egg white, cyclodextrin, or the like for adjusting the taste and aroma. After adjusting the pH to 7.0 to 8.0, high-speed drying is performed. And dry fine powder green tea. The means for high speed drying is not limited, but it is particularly preferable to use a drum type high temperature instant dryer or a spray dryer. By this process, it is possible to produce a finely powdered green tea which suppresses the blue odor and has a scent.

Complex foods Paste fine powder green tea and dry fine powder green tea are mixed with other foods having excellent flavor components, nutritional components and functional components to produce functional complex foods utilizing the characteristics of tea. be able to. For example, by combining with β-carotene, seaweed containing a large amount of calcium and iodine, a health functional food “kelp green tea” can be prepared. In addition, by adsorbing strong aroma components such as yuzu and herbs, complementing each other by creating functional foods with high scents such as "Yuzu green tea" and "herb green tea".
The possibilities can be expanded in cooperation. The finely powdered green tea obtained by the above method is convenient and can be applied to other fields as beverages and foods. For example, somen noodles,
Kishimen, soba, noodles such as ramen, confectionery such as caramel, ice cream, buns, konjac, tofu, bread,
By adding it to various foods such as juice and soft drinks, various fine powder green tea complex foods can be obtained.

[0008] Sanbancha and autumn-winter bancha contain a large amount of catechins and chlorophyll (chlorophyll), but their tea leaves are hard and their commercial value is low and they are in an unused state. In the method of the present invention, good green tea can be produced from Sanbancha and Autumn-Winter Bancha,
It can be mixed with other useful food products to produce complex food products with characteristics. Further, the finely powdered green tea obtained by the above method is effective as a natural pigment that is strong in heat and slow in fading, so that it has become possible to produce a food colored in soft green. Tea leaves exposed to a lot of sunlight contain many functional ingredients, and their effects are being clarified pharmacologically. In the present invention, fine green tea is changed from “drinking tea” to “eat tea”,
It works as a functional food by absorbing all the active ingredients into the body.

[0009]

[Advantages] Paste-like finely powdered green tea obtained by enzymatic treatment of raw tea leaves and fine green tea obtained by drying the same are beverages, functional foods, and complex foods that exhibit various characteristics of tea. , A fine powder green tea complex food can be obtained by adding to food additives. Dry tea leaves and dry fine green tea can be stored for 1 year if stored at 5 ° C or below, so they can be operated year-round, and when used in combination with other foods, production cost can be effectively reduced and production efficiency is high. It becomes possible to operate.

[0010]

EXAMPLES In order to describe the present invention more specifically, reference examples and examples will be described. [Reference example] 1 kg of Sanbancha fresh leaf roll type high speed heating dryer
(Surface temperature 150 ° C., rotation speed 3.3 rpm, time 10 seconds), 250 g of dry leaf-shaped dry tea leaves were obtained. By this step, inactivation of polyphenol oxidase contained in tea leaves and tissue softening of protopectin and the like are achieved, and the subsequent enzyme treatment is facilitated. That is, this dried tea leaf was put into a stirrer and appropriately hydrated (about 5 times the amount), and 0.45% of the plant tissue separating enzyme agent and 0.05% of the plant tissue degrading enzyme agent were added to the dry tea leaf amount, Adjusting the pH to 4.5% and stirring under the conditions of product temperature 40 ℃ and rotation speed 140 rpm, plant tissue begins to disintegrate after about 40 minutes, cells are released from the tissue in 60 minutes, and dark green A fine pasty green tea of color was obtained. This paste-like fine green tea was passed through a 20-mesh sieve to select the residue. To the residue, a plant tissue-degrading enzyme agent was added in an amount of 0.2% of the amount of the residue, stirred for 30 minutes, and mixed with paste tea under the sieve. The mixed paste tea thus obtained was adjusted to pH 8.
After adjusting to 0, it is dried with a high temperature instant dryer to make fine powdered tea 2
32 g was obtained. The water content of the finely powdered green tea at this time was 4%,
The recovery rate for raw tea leaves was 22.6%. (The recovery rate for dried tea leaves is 90.4%.)

[Example-1] Fall / Winter Bancha (Mid October, 4
1 kg of fresh tea leaves in a roll type high speed heating dryer (surface temperature 1
Instant drying at high temperature at 50 ° C. and a rotation speed of 3.3 rpm for 10 seconds) gave 300 g of dry leaf-shaped dry tea leaves. The dried tea leaves are put into a stirrer and an appropriate amount of water is added (about 5 times), and 0.5% of the plant tissue separating enzyme agent and 0.1% of the plant tissue degrading enzyme agent are added, pH 4.5, product temperature 40
When the mixture was stirred at a temperature of 140 ° C. and a rotation speed of 140 rpm, the plant tissue began to disintegrate, and dark green paste-like fine green tea powder was obtained in about 90 minutes. The residue of this paste-like fine powder green tea was selected with a 20-mesh sieve, and 0.2% of a plant tissue-degrading enzyme agent was added to the residue, and the mixture was stirred for 30 minutes and mixed with the paste fine powder green tea under the sieve. 1800 g of this mixed paste tea, 200 g of kelp powder and 100 g of powdered egg white are mixed by stirring. Next, after adjusting the pH to 8.0, it was dried in a high temperature instant dryer to obtain 515 g of kelp green tea having a water content of 4%. This kelp green tea is used as a healthy tea containing abundant vitamins, catechins, calcium, minerals, fibrin, etc. as a functional complex food.

[Example 2] 600 g of fresh green tea leaves and 400 g of yuzu rind were blanched for 40 seconds at a temperature of 85 ° C, and then sliced into about 1 cm square pieces. This tea leaf was put into a stirrer, and the plant tissue separating enzyme preparation was added to the total amount of 0.4.
5% added, pH 4.5, product temperature 40 ° C, rotation speed 120 rpm
When the mixture was stirred under the conditions described above, the plant tissue began to disintegrate after about 30 minutes, and was released from the tissue at 50 minutes to obtain paste-like yuzu green tea with a rich aroma and green color. The paste-like yuzu green tea was passed through a 20-mesh sieve to select the residue. To the residue, a plant tissue degrading enzyme agent was further added in an amount of 0.2% of the amount of the residue, stirred for 30 minutes, and mixed with the paste-like yuzu green tea under the sieve. 2% of cyclodextrin was added to maintain the aroma of the mixed paste-like Yuzu green tea thus obtained. Next, the pH was adjusted to 8.0 and dried in a high-temperature instant dryer to obtain 222 g of citrus fine powder green tea with a rich scent and a water content of 4%. The recovery rate was 22.2%.

[0013]

EFFECTS OF THE INVENTION The present invention uses a biotechnological technique as a method for producing a fine powdered green tea complex food and utilizes a gentle energy-saving type enzyme treatment technique to sufficiently preserve excellent and useful components of green tea. It was used. The finely powdered green tea used according to the present invention is convenient and versatile, and provides a new complex food while maintaining its original characteristics as a favorite beverage. Due to the excellent functionality of green tea, it contributes to human health and provides so-called "eat tea" functional food. In the production method of the present invention, even as a raw material hard leaves such as Sanbancha and autumn and winter bancha, which have been low in commercial value up to now, it is possible to easily produce high-value-added fine green tea foods, Effective use of resources can be achieved. Further, the green color as a natural pigment of the finely powdered green tea used in the present invention has a rare value, and the product obtained by the production method of the present invention is useful because the color fading is slow and the change due to heat is small. Furthermore, the pasty fine green tea can be mixed with and harmonized with other useful foods having excellent flavor components, nutritional components, and functional components, making it possible to produce a variety of functional complex foods. became.

The manufacturing method of the present invention has advantageous conditions such as normal pressure and room temperature as compared with the conventional manufacturing method, and is energy saving, labor saving, and resource efficient use type. That is, the present invention, energy-saving, labor-saving type by high-speed heating drying process of raw tea leaves, enzyme treatment process, high-speed drying process of paste-like fine green tea, production process of complex foods, etc. Thus, it is possible to efficiently produce a fine powder green tea complex food. Further, the manufacturing method and system of the present invention can be applied to other agricultural products and foods,
It plays a major role as a manufacturing method that improves the operating efficiency of factories.

Claims (7)

[Claims] 1. A pulverized green tea obtained by separating and decomposing plant tissue of tea leaves by reacting fresh or dried tea leaves with a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent, A method for producing a fine powder green tea complex food, which comprises adding to and mixing with a food having a flavor component, a nutrition component, a functional component and the like. 2. After the raw material tea leaves are heated and dried at high speed, water is added,
A finely divided green tea obtained by adding and mixing a plant tissue separating enzyme agent and / or a plant tissue degrading enzyme agent to obtain an enzyme treatment at a pH of 4 to 6 and a reaction temperature of 25 to 40 ° C is used as another excellent flavor component, nutritional component, A method for producing a finely powdered green tea complex food, which comprises adding to and mixing with a food having a functional ingredient and the like. 3. A pasty fine green tea obtained by enzymatic treatment is dried at high speed to obtain a dry fine green tea, and the fine green tea is added to and mixed with other foods having excellent flavor components, nutritional components, functional components, etc. The method for producing a fine powder green tea complex food according to claim 1 or 2, characterized in that. 4. A plant tissue separating enzyme agent is pectinase,
The method for producing a fine powder green tea complex food according to any one of claims 1 to 3, which is an enzyme such as hemicellulase which acts on an intercellular substance of plant tissue. 5. The method for producing a fine powder green tea complex food according to any one of claims 1 to 4, wherein the plant tissue degrading enzyme agent is an enzyme such as cellulase that acts on the cell membrane of plant tissue. 6. The method for producing a fine powder green tea complex food according to claim 1, wherein the raw material tea leaves are sanbancha or autumn-winter tea. 7. The high-speed heating and drying of the raw material tea leaves is performed by a drum-type instant heating dryer, and the paste-type fine green tea is rapidly dried by a drum-type high-temperature instant dryer or a spray dryer. 9. A method for producing a fine powder green tea complex food according to any one of the above.