JP2020188725A - Raw leaf-like freeze-dried tea leaf and production method of the same - Google Patents
Raw leaf-like freeze-dried tea leaf and production method of the same Download PDFInfo
- Publication number
- JP2020188725A JP2020188725A JP2019096170A JP2019096170A JP2020188725A JP 2020188725 A JP2020188725 A JP 2020188725A JP 2019096170 A JP2019096170 A JP 2019096170A JP 2019096170 A JP2019096170 A JP 2019096170A JP 2020188725 A JP2020188725 A JP 2020188725A
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- freeze
- raw
- fresh
- tea leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241001122767 Theaceae Species 0.000 title claims abstract 6
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 30
- 235000013616 tea Nutrition 0.000 description 27
- 238000000034 method Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Tea And Coffee (AREA)
Abstract
Description
本発明は、緑茶の生葉を凍結乾燥したフリーズドライ茶葉及びその製造方法に関する。より詳細には、生葉の形状や色を保ったまま凍結乾燥した茶葉及びそれを製造する方法に関する。 The present invention relates to freeze-dried tea leaves obtained by freeze-drying fresh green tea leaves and a method for producing the same. More specifically, the present invention relates to freeze-dried tea leaves while maintaining the shape and color of fresh leaves and a method for producing the same.
茶の生葉は、生葉酸化酵素の働きによって変化（発酵）してしまうため、従来は摘採後に熱処理を行うことで酸化酵素の活性を止めて加工していた。 Since the fresh leaves of tea are changed (fermented) by the action of the fresh leaf oxidase, conventionally, the activity of the oxidase is stopped and processed by performing a heat treatment after plucking.
一方、茶の生葉は、採取後すぐに冷凍すれば、１年程度の保存が可能であった。 On the other hand, fresh tea leaves could be stored for about one year if they were frozen immediately after collection.
また、常温で緑茶を保存する方法として、茶葉を凍結乾燥させた後、粉砕し、粉末茶添加物を製造する方法が知られていた（特許文献１）。 Further, as a method for preserving green tea at room temperature, a method has been known in which tea leaves are freeze-dried and then pulverized to produce a powdered tea additive (Patent Document 1).
しかしながら、熱処理による加工では、生葉の形や成分が変化・変質してしまうという問題があった。 However, in the processing by heat treatment, there is a problem that the shape and composition of fresh leaves are changed and deteriorated.
また、粉末茶添加物は、粉末状の緑茶とするために、通常の方法により製造した粉末茶と混合しなければならなかった。さらに、生葉の形状を保ったまま長期間保存することができなかった。 In addition, the powdered tea additive had to be mixed with the powdered tea produced by a usual method in order to obtain powdered green tea. Furthermore, it could not be stored for a long period of time while maintaining the shape of the fresh leaves.
本発明は、生葉を摘んだときと同様の形状や色、味を保ったまま常温で長期間保存が可能なフリーズドライ茶葉及びその製造方法を提供することを目的とする。 An object of the present invention is to provide freeze-dried tea leaves which can be stored for a long period of time at room temperature while maintaining the same shape, color and taste as when fresh leaves are picked, and a method for producing the same.
本発明は、第一に、生葉を真空凍結乾燥することで、生葉の水分を１０％未満とすることを特徴とする、生葉様フリーズドライ茶葉の製造方法である。
第二に、生葉を真空凍結乾燥する工程において、真空凍結乾燥機の棚温度を０〜５０℃にし、１０〜４８時間かけて乾燥することを特徴とする、上記第一に記載の製造方法である。
第三に、生葉を真空凍結乾燥する前に、冷凍することを特徴とする、上記第一又は第二に記載の製造方法。
第四に、水分が１０％未満であることを特徴とする、生葉様フリーズドライ茶葉である。
The present invention is first a method for producing fresh leaf-like freeze-dried tea leaves, which comprises vacuum freeze-drying the fresh leaves to reduce the water content of the fresh leaves to less than 10%.
Secondly, in the step of vacuum freeze-drying the fresh leaves, the shelf temperature of the vacuum freeze-dryer is set to 0 to 50 ° C., and the fresh leaves are dried over 10 to 48 hours. is there.
Thirdly, the production method according to the first or second method, wherein the fresh leaves are frozen before being vacuum freeze-dried.
Fourth, it is a fresh leaf-like freeze-dried tea leaf characterized by having a water content of less than 10%.
本発明における生葉様フリーズドライ茶葉とは、生葉を摘んだときと同様の形状や色、味を有するフリーズドライした茶葉をいう。 The fresh leaf-like freeze-dried tea leaves in the present invention refer to freeze-dried tea leaves having the same shape, color, and taste as when the fresh leaves are picked.
本発明においては、通常の生の茶葉は摘採後２〜３時間という短時間で色や成分の変化が起こるため、生葉を摘採後できる限り短時間で冷凍してもよい。摘採後の生の茶葉をそのまま真空凍結乾燥することもできるが、摘採後すぐに真空凍結乾燥機に入れる必要があり、また、フリーズドライ茶葉の製造がお茶の摘採シーズンに限定されることとなる。 In the present invention, since the color and composition of ordinary raw tea leaves change in a short time of 2 to 3 hours after plucking, the fresh leaves may be frozen in the shortest possible time after plucking. Raw tea leaves after plucking can be vacuum freeze-dried as they are, but they must be placed in a vacuum freeze-dryer immediately after plucking, and the production of freeze-dried tea leaves will be limited to the tea picking season. ..
次に、必要に応じて冷凍した生葉を真空凍結乾燥する工程において、真空冷却後、真空凍結乾燥機の棚温度を０〜５０℃にし、１０〜４８時間かけて乾燥する。温度が５０℃より高いと茶葉が変色する恐れがあり、０℃より低いと乾燥が不十分になる可能性が高い。また、１０時間未満の乾燥では茶葉の水分が十分低くならない。 Next, in the step of vacuum freeze-drying the frozen fresh leaves as needed, after vacuum cooling, the shelf temperature of the vacuum freeze-dryer is set to 0 to 50 ° C., and the leaves are dried over 10 to 48 hours. If the temperature is higher than 50 ° C., the tea leaves may be discolored, and if the temperature is lower than 0 ° C., the drying is likely to be insufficient. In addition, the water content of tea leaves does not become sufficiently low when dried for less than 10 hours.
そして、このように、フリーズドライ製法を用いて低温状態で乾燥させることによって生葉本来の形や成分のまま保存・活用できるようになる。 Then, by drying in a low temperature state using the freeze-drying method in this way, the original shape and components of the fresh leaves can be preserved and utilized.
本発明においては、フリーズドライ茶葉の水分を１０％未満とする。茶葉の水分が１０％以上ではすぐに変色し長期間保存することができない。 In the present invention, the water content of freeze-dried tea leaves is less than 10%. If the water content of the tea leaves is 10% or more, the color of the tea leaves will change immediately and it cannot be stored for a long period of time.
本発明によると、生葉を摘んだときと同様の形状や色、味を保ったまま常温で長期間保存が可能なフリーズドライ茶葉及びそれを製造する方法を提供することができる。 According to the present invention, it is possible to provide freeze-dried tea leaves that can be stored for a long period of time at room temperature while maintaining the same shape, color and taste as when fresh leaves are picked, and a method for producing the same.
生茶葉を摘採後、２時間以内に冷凍した。次に、冷凍した茶葉を３５０ｍｍ×２１０ｍｍのトレイに１２０ｇ〜１５０ｇ載せ、真空凍結乾燥機（共和真空技術株式会社製、ＲＬＥ２）にセットし、棚冷却を開始し棚温度が−４０℃以下となるようにした。その後、コールドトラップ（ＣＴ）冷却を開始しＣＴ温度が−５０℃となるようにした。そして、真空引きを開始後に引口弁を少しずつ開き、１３．３Ｐａ以下且つＣＴ温度−５０℃以下にした。次に、表１の温度及び時間で棚加熱を行った。最後に、引口弁を閉めた後に、真空引きとＣＴ冷却を停止した。 After plucking the raw tea leaves, they were frozen within 2 hours. Next, 120 g to 150 g of frozen tea leaves are placed on a 350 mm × 210 mm tray, set in a vacuum freeze dryer (RLE2 manufactured by Kyowa Vacuum Technology Co., Ltd.), and shelf cooling is started, and the shelf temperature becomes -40 ° C or less. I did it. After that, cold trap (CT) cooling was started so that the CT temperature became −50 ° C. Then, after starting the evacuation, the pull-out valve was opened little by little so that the temperature was 13.3 Pa or less and the CT temperature was −50 ° C. or less. Next, shelf heating was performed at the temperatures and times shown in Table 1. Finally, after closing the draw valve, evacuation and CT cooling were stopped.
得られた凍結乾燥茶葉について、常圧加熱乾燥法により水分を測定した。結果を表１に示す。 The water content of the obtained freeze-dried tea leaves was measured by the atmospheric heating and drying method. The results are shown in Table 1.
得られた凍結乾燥茶葉について形状と色を確認したところ、実施例１〜１７により得られた本発明品、比較例１〜２により得られた比較品のいずれも生葉を摘んだときと同様の形状や色を保ったままであった。しかし、比較品は１０日目には変色してしまった。一方、本発明品は、６か月後においても生葉を摘んだときと同様の形状と色を保ったままであった。 When the shape and color of the obtained freeze-dried tea leaves were confirmed, both the products of the present invention obtained in Examples 1 to 17 and the comparative products obtained in Comparative Examples 1 and 2 were the same as when the fresh leaves were picked. It remained in shape and color. However, the comparative product discolored on the 10th day. On the other hand, the product of the present invention maintained the same shape and color as when the fresh leaves were picked even after 6 months.
さらに、本発明品は、熱処理しないことから成分はカテキン８種類に関して生葉とほぼ同じであった。また、生葉と比較して味はそのままで、乾燥している分食べやすい食感であった。 Furthermore, since the product of the present invention was not heat-treated, the components were almost the same as those of fresh leaves with respect to eight types of catechins. In addition, the taste was the same as that of fresh leaves, and the texture was easy to eat because it was dry.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019096170A JP2020188725A (en) | 2019-05-22 | 2019-05-22 | Raw leaf-like freeze-dried tea leaf and production method of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019096170A JP2020188725A (en) | 2019-05-22 | 2019-05-22 | Raw leaf-like freeze-dried tea leaf and production method of the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2020188725A true JP2020188725A (en) | 2020-11-26 |
Family
ID=73452974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019096170A Pending JP2020188725A (en) | 2019-05-22 | 2019-05-22 | Raw leaf-like freeze-dried tea leaf and production method of the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2020188725A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59203446A (en) * | 1983-04-30 | 1984-11-17 | Nippon Seichiya Kk | Preparation of green tea by vacuum freeze-drying |
| JPS62186746A (en) * | 1986-02-12 | 1987-08-15 | Hatsuo Katsumata | Production of green tea |
| JPH07123945A (en) * | 1993-11-05 | 1995-05-16 | Nippon Kousen Kk | Method for treating angelica keiskei |
| JPH11346702A (en) * | 1998-06-04 | 1999-12-21 | Mayekawa Mfg Co Ltd | Production of processed raw leaf |
| WO2005039301A1 (en) * | 2003-10-23 | 2005-05-06 | Takasago International Corporation | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| CN109418433A (en) * | 2017-08-21 | 2019-03-05 | 戴琼 | A kind of tealeaves and preparation method thereof |
-
2019
- 2019-05-22 JP JP2019096170A patent/JP2020188725A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59203446A (en) * | 1983-04-30 | 1984-11-17 | Nippon Seichiya Kk | Preparation of green tea by vacuum freeze-drying |
| JPS62186746A (en) * | 1986-02-12 | 1987-08-15 | Hatsuo Katsumata | Production of green tea |
| JPH07123945A (en) * | 1993-11-05 | 1995-05-16 | Nippon Kousen Kk | Method for treating angelica keiskei |
| JPH11346702A (en) * | 1998-06-04 | 1999-12-21 | Mayekawa Mfg Co Ltd | Production of processed raw leaf |
| WO2005039301A1 (en) * | 2003-10-23 | 2005-05-06 | Takasago International Corporation | Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder |
| CN109418433A (en) * | 2017-08-21 | 2019-03-05 | 戴琼 | A kind of tealeaves and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972511B (en) | Processing method of dehydrated shallot leaves | |
| CN105796629A (en) | Processing technology of medicinal honeysuckle flower | |
| KR100980386B1 (en) | The manufacturing method of instant dried rice | |
| CN108041153B (en) | Processing method and application of slightly-frozen wolfberry | |
| CN101204402B (en) | Vacuum freezing and drying technology for leech | |
| CN104381422A (en) | Freeze-drying method for straw mushrooms | |
| CN102217695A (en) | Method for processing lonicera japonica tea by reducing loss of chlorogenic acid | |
| JP2020188725A (en) | Raw leaf-like freeze-dried tea leaf and production method of the same | |
| CA2159415C (en) | Plants storable at low positive and negative temperatures; process for the treatment or fresh plants to produce the same | |
| KR20200049233A (en) | Manufacturing method of forzen sea cucuber using low-temperrature vacuum drier technique | |
| CN104000135B (en) | A kind of preparation method of vacuum freeze drying banana products | |
| JP2017123790A5 (en) | ||
| Razak et al. | Drying curves and colour changes of Cassia Alata leaves at different temperatures | |
| CN110403004B (en) | Microwave-hot air drying method for chive leaves | |
| CN113785969A (en) | Method for preparing freeze-dried cubilose based on freezing technology | |
| JP3653354B2 (en) | How to dry food | |
| CN106174189A (en) | The preparation method of dried fruit | |
| CN106616576A (en) | Preparation method of dried pitaya fruits | |
| KR101171266B1 (en) | Menufacturing method of tea | |
| RU2366196C1 (en) | Production method of soft cheese | |
| KR20180049910A (en) | Drying method of antler | |
| CN116584538B (en) | Composite preservative and application thereof and method for delaying browning of picked fruits and vegetables | |
| KR20110138109A (en) | Preparation method for semi-dried kimchi and semi-dried kimchi thereby | |
| US1108238A (en) | Alfalfa product. | |
| Choi et al. | The Effect of Pre-treatment on Physicochemical Properties of Colocasia esculenta (L.) Schott Stem |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220418 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230307 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230314 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230414 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20230704 |