JPH03108444A - Production of green tea leaf extract solution - Google Patents
Production of green tea leaf extract solutionInfo
- Publication number
- JPH03108444A JPH03108444A JP24353889A JP24353889A JPH03108444A JP H03108444 A JPH03108444 A JP H03108444A JP 24353889 A JP24353889 A JP 24353889A JP 24353889 A JP24353889 A JP 24353889A JP H03108444 A JPH03108444 A JP H03108444A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- leaf extract
- tea leaves
- producing
- tea leaf
- 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 description 27
- 229940098324 green tea leaf extract Drugs 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 94
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000009569 green tea Nutrition 0.000 claims abstract description 17
- 239000010419 fine particle Substances 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 102000030523 Catechol oxidase Human genes 0.000 claims abstract description 4
- 108010031396 Catechol oxidase Proteins 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 235000013616 tea Nutrition 0.000 claims description 70
- 229940092665 tea leaf extract Drugs 0.000 claims description 30
- 235000006468 Thea sinensis Nutrition 0.000 claims description 21
- 235000020333 oolong tea Nutrition 0.000 claims description 11
- 235000020279 black tea Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000020688 green tea extract Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- KBPZVLXARDTGGD-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;iron Chemical compound [Fe].OC(=O)C(O)C(O)C(O)=O KBPZVLXARDTGGD-UHFFFAOYSA-N 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、茶葉抽出液の製造方法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a tea leaf extract.
更に詳しくは、茶葉の細胞を破砕（破壊）して、茶葉に
含まれる成分を風味を損なうことなく、はぼ完全に無駄
な（抽出するできるようにした茶葉抽出液の製造方法に
関するものである。More specifically, it relates to a method for producing a tea leaf extract that crushes (destroys) the cells of tea leaves so that the ingredients contained in the tea leaves can be extracted in a completely wasteful manner without impairing the flavor. .
〈従来の技術と発明が解決しようとする問題点〉茶葉は
種々に加工されて、通常は乾燥品として流通し、飲用に
際しては熱い湯に浸して（湯を注いで）抽出し、その抽
出液を飲むのが一般である。<Problems to be solved by conventional technology and invention> Tea leaves are processed in various ways and are usually distributed as a dried product.When drinking, tea leaves are extracted by soaking them in hot water (pour hot water over them) and extracting the resulting liquid. It is common to drink.
ところが最近は、容器、殺菌技術等が進歩し、輸送手段
の発達により商品の流通範囲が拡大したので、茶葉は抽
出液、例えば缶入り、または紙パック入りの緑茶、ウー
ロン茶、紅茶等として販売されるようになった。However, in recent years, advances in containers, sterilization technology, etc., and the development of transportation means have expanded the distribution range of products, so tea leaves are sold as extracts, such as green tea, oolong tea, black tea, etc. in cans or paper packs. It became so.
これらの茶葉の抽出液は、抽出規模の大小の相違はあっ
ても、昔から行なわれている茶器（急須等）による抽出
と同じで、熱い湯に浸して（湯を注いで）得られるもの
である。Although there are differences in the scale of extraction, these tea leaf extracts are obtained by steeping (pouring hot water) in hot water, in the same way as extraction using traditional tea utensils (such as teapots). It is.
しかしながら、従来の抽出法では茶葉からその成分を短
時間に完全に（多量）に抽出することは困難であった。However, with conventional extraction methods, it has been difficult to completely (largely) extract the components from tea leaves in a short period of time.
すなわち茶葉に対しては、通常揉捻操作（加工）が加え
られているので、茶葉の細胞の一部は破砕（破壊）され
ているものの、その破砕の程度は非常に不完全であるた
め、抽出に長時間を要し、しかも完全には抽出不可能で
あった。従って、細胞内の旨味のある有効な成分が茶葉
に含まれたまま（残されたまま）、莱膜（茶器）として
捨てられてしまう欠点があった。In other words, tea leaves are usually rolled (processed), so some of the cells in the tea leaves are crushed (destroyed), but the degree of crushing is very incomplete, so extraction is difficult. It took a long time to extract it completely, and it was impossible to extract it completely. Therefore, there is a drawback that the effective components that give flavor inside the cells remain contained (remain) in the tea leaves and are discarded as the capsule (tea utensil).
発明者は、以上の欠点を解消するために鋭意研究したと
ころ、茶葉を裁断、破砕、磨砕、粉砕等の手段により微
粒子とし、茶葉の細胞（細胞膜）を破砕（破壊）すれば
、熱水ではもちろんのこと、冷水でも極めて容易にほぼ
完全に茶葉の成分が抽出されることを知り本発明を完成
した。The inventor conducted intensive research to solve the above drawbacks and found that if the tea leaves are made into fine particles by cutting, crushing, grinding, crushing, etc., and the cells (cell membranes) of the tea leaves are crushed (destroyed), hot water can be used. Of course, the present invention was completed after learning that the components of tea leaves can be extracted extremely easily and almost completely even with cold water.
〈問題点を解決するための手段〉
すなわち、本願は次の（１）〜（１１）の請求項により
構成されている。<Means for solving the problems> That is, the present application is constituted by the following claims (1) to (11).
（１）茶葉を水中に微粒子として分散・懸濁させてスラ
リーとなし、その後スラリーがら茶葉の微粒子を分離・
除去することを特徴とする茶葉抽出液の製造方法。(1) Disperse and suspend tea leaves as fine particles in water to form a slurry, then separate and separate the tea leaf fine particles from the slurry.
A method for producing a tea leaf extract characterized by removing the tea leaf extract.
（２）茶葉な水中で細か（裁断・破砕・磨砕して微粒子
とする特許請求の範囲第（１）項記載の茶葉抽出液の製
造方法。(2) A method for producing a tea leaf extract according to claim (1), in which tea leaves are finely chopped (cut, crushed, and ground) in water to form fine particles.
（３）茶葉として、茶葉を予めｌＯｏメツシュ以下の微
粒子に裁断・破砕・粉砕したものを使用する特許請求の
範囲第（１）項記載の茶葉抽出液の製造方法。(3) The method for producing a tea leaf extract according to claim (1), which uses tea leaves that have been previously cut, crushed, and crushed into fine particles of 100 mesh or less.
（４）茶葉として、生の茶葉を加熱して酵素（主として
ポリフェノールオキシダーゼ）を失活させたものを使用
する特許請求の範囲第（１）項記載の茶葉抽出液の製造
方法。(4) The method for producing a tea leaf extract according to claim (1), wherein raw tea leaves are heated to inactivate enzymes (mainly polyphenol oxidase).
（５）茶葉として、緑茶（不発酵茶）、ウーロン茶（半
発酵茶）、紅茶等（発酵茶）を使用する特許請求の範囲
第（１）項記載の茶葉抽出液の製造方法。(5) The method for producing a tea leaf extract according to claim (1), which uses green tea (unfermented tea), oolong tea (semi-fermented tea), black tea, etc. (fermented tea) as the tea leaves.
（６）生の茶葉の加熱手段として、低圧の蒸気を使用す
る特許請求の範囲第（４）項記載の茶葉抽出液の製造方
法。(6) The method for producing a tea leaf extract according to claim (4), wherein low-pressure steam is used as a heating means for raw tea leaves.
（７）生の茶葉の加熱手段として、乾熱加熱手段を使用
する特許請求の範囲第（４）項記載の茶葉抽出液の製造
方法。(7) The method for producing a tea leaf extract according to claim (4), wherein dry heat heating means is used as the heating means for the raw tea leaves.
（８）水中で茶葉を裁断する手段として、ウルトラマイ
ザー、ミキサー、ハンマーミル、ホモゲナイザー等を使
用する特許請求の範囲第（１）項記載の茶葉抽出液の製
造方法。(8) The method for producing a tea leaf extract according to claim (1), which uses an ultramizer, mixer, hammer mill, homogenizer, etc. as a means for cutting tea leaves in water.
（９）スラリーから茶葉を分離・除去する手段として、
遠心分離法、または圧搾口過法を使用する特許請求の範
囲第（１）項記載の茶葉抽出液の製造方法。(9) As a means of separating and removing tea leaves from the slurry,
The method for producing a tea leaf extract according to claim (1), which uses a centrifugal separation method or a squeeze-through method.
（１０）水の温度を４５℃以下に保つ特許請求の範囲第
（１）項記載の茶葉抽出液の製造方法。(10) The method for producing a tea leaf extract according to claim (1), in which the temperature of the water is maintained at 45° C. or lower.
（１１）水中で茶葉を裁断するに際し、予め酸化防止剤
を添加しておく特許請求の範囲第（１）項記載の茶葉抽
出液の製造方法。(11) The method for producing a tea leaf extract according to claim (1), in which an antioxidant is added in advance when cutting the tea leaves in water.
次に本願発明に係る茶葉抽出液の製造方法について、更
に詳細に説明する。Next, the method for producing a tea leaf extract according to the present invention will be explained in more detail.
（イ）茶葉（原料）
本願発明に使用する茶葉は、従来茶として存在し、流通
し、飲用に供されている全ての茶を原料として使用する
ことができる。すなわち、緑茶（不発酵茶） ウーロン
茶（半発酵茶）、紅茶（発酵茶）等の全ての種類の茶が
使用でき、極めて効率よく十分完全に抽出できる。(a) Tea leaves (raw material) The tea leaves used in the present invention can be any tea that has conventionally existed as tea, is distributed, and is available for drinking. That is, all types of tea such as green tea (unfermented tea), oolong tea (semi-fermented tea), and black tea (fermented tea) can be used and can be extracted completely and efficiently.
また、本願発明に使用する茶葉としては、生の茶葉をそ
のまま使用することができる。この際必ずしも乾燥する
ことを必要としない。茶葉に含まれている酵素（主とし
てポリフェノールオキシダーゼ）を失活させるために、
微粒子に破砕する前に加熱することが望ましい場合が多
いが、後の工程（抽出液）で加熱してもよい。この際の
酵素を失活させるための茶葉の加熱は、従来緑茶を製造
する際に生の茶葉に加えられると同様の低圧の蒸気を使
用して行なうことができる。また、熱風による加熱、加
熱釜に入れて炒る等の工程によってもよい。Further, as the tea leaves used in the present invention, raw tea leaves can be used as they are. At this time, drying is not necessarily required. In order to deactivate the enzymes (mainly polyphenol oxidase) contained in tea leaves,
Although it is often desirable to heat the material before crushing it into fine particles, it may also be heated in a later step (extraction). The heating of the tea leaves to inactivate the enzymes at this time can be carried out using low-pressure steam similar to that conventionally added to raw tea leaves when producing green tea. Alternatively, a process such as heating with hot air or roasting in a heating pot may be used.
（ロ）茶葉の裁断・破砕・粉砕・磨砕
茶葉の裁断・破砕・粉砕・磨砕するのは、ミクロ的には
、茶の細胞膜を破る（破壊する）手段である。具体的に
は、ウルトラマイザー ミキサー、ハンマーミル、ホモ
ゲナイザー等を必要に応じて適宜使用し、水に分散・懸
濁させる。(b) Cutting, crushing, crushing, and grinding of tea leaves Cutting, crushing, crushing, and grinding tea leaves is microscopically a means of breaking (destroying) the cell membranes of tea. Specifically, an ultramizer mixer, a hammer mill, a homogenizer, etc. are used as appropriate to disperse/suspend in water.
茶葉を裁断・破砕・粉砕・磨砕する工程は、前記装置に
より水中で行なうことができるし、また予め空気中で、
種々の粉砕機により粉砕した（１００メツシュ以下程度
が望ましい）微粒子の粉末を使用すれば、水中での前記
操作（工程）は極めて容易となる。The process of cutting, crushing, crushing, and grinding the tea leaves can be carried out in water using the above-mentioned apparatus, or can be carried out in advance in the air.
If fine particle powder (preferably about 100 mesh or less) is used, which has been pulverized by various types of pulverizers, the above-mentioned operation (step) in water becomes extremely easy.
これらの工程は、従来の抽出法のように、必ずしも熱水
で行なう必要はなく、冷水で行なっても茶葉の成分を十
分抽出できる。熱水で行なうよりも冷水で行なった方が
、加熱臭がな（風味の良い緑色の鮮やかな抽出液を得る
ことができ、また熱水で抽出しても極めて短時間に抽出
が完了する。These steps do not necessarily need to be carried out using hot water as in conventional extraction methods; the components of the tea leaves can be sufficiently extracted even if they are carried out using cold water. It is better to use cold water than hot water to obtain a bright green extract with a good flavor and no heating odor, and even when using hot water, extraction is completed in a very short time.
従って、従来の抽出法と比較して風味と色調が共に良好
な抽出液を得ることができるのが、本願発明に係る抽出
法の特徴である。Therefore, a feature of the extraction method according to the present invention is that it is possible to obtain an extract with better flavor and color than conventional extraction methods.
茶葉に対して、前記した裁断・破砕・粉砕・磨砕等の操
作を行なえば、茶葉の抽出は終了する。When the tea leaves are subjected to the above-described operations such as cutting, crushing, crushing, and grinding, the extraction of the tea leaves is completed.
なお、この工程を行なうに際しては、予め参加防止剤（
例えばビタミンＣ）を添加しておくと、茶葉抽出液の酸
化が防止されて、風味と色相が良好に保たれる効果があ
る。In addition, when performing this step, please apply a participation prevention agent (
For example, adding vitamin C) has the effect of preventing oxidation of the tea leaf extract and maintaining good flavor and color.
（ハ）茶葉の分離・除去
茶葉の抽出が終了したら、茶葉の微粒子を遠心分離法、
または圧搾口過法等を使用して分離し抽出液を得る。(c) Tea leaf separation/removal After the tea leaf extraction is completed, the tea leaf particles are separated by centrifugation.
Alternatively, an extract is obtained by separating using a squeeze-mouth filtration method or the like.
このようにして得られた茶葉の抽出液は、以後適当な濃
度に調整して、容器に充填して殺菌すれば、長期間良好
な品質を維持して保存することができる。The tea leaf extract thus obtained can be stored with good quality for a long period of time by adjusting the concentration to an appropriate concentration, filling it into a container, and sterilizing it.
〈実施例〉
（イ）緑茶：茎茶を１００：１５（重量）に混合したも
のに、茶の重量の２０倍量の４０℃の水を加えて、ミク
ログレーター（精研含■）にかけて２ｍｍＸ２ｍｍ以下
に裁断してスラ１ノーをｔ尋た。<Example> (a) Green tea: To a mixture of stem tea at a ratio of 100:15 (weight), add 20 times the weight of tea at 40°C water, and put it through a micro grater (Seiken included) to make 2 mm x 2 mm. I cut it as follows and asked sura 1 no.
次に、これを遠心分離式デカンタ−（精研舎■）にかけ
、不溶性固形分を０．２％以下にした。更に、この抽出
液をホモゲナイザーに２００ｋｇ／ｃｍ”で通して緑茶
の抽出液（イ）を得た。Next, this was applied to a centrifugal decanter (Seikensha ■) to reduce the insoluble solid content to 0.2% or less. Furthermore, this extract was passed through a homogenizer at 200 kg/cm'' to obtain a green tea extract (a).
（ロ）（イ）のミクログレーター処理後のスラリーを、
更にウルトラマイザーにかけ、茶葉を１ ｍ＋ｎＸ １
ｉｎ以下に裁断した。次に、これを遠心分離式デカン
タ−（精研舎■）にかけ、不溶性固形分を０．２％以下
にした。更に、この抽出液をホモゲナイザーに２００ｋ
ｇ／ｃｍ”で通して緑茶の抽出液（ロ）を得た。(B) The slurry after the micrograter treatment of (B) is
Furthermore, put the tea leaves through an ultramizer and add 1 m+nX 1
It was cut into pieces smaller than in. Next, this was applied to a centrifugal decanter (Seikensha ■) to reduce the insoluble solid content to 0.2% or less. Furthermore, add this extract to a homogenizer for 200k
g/cm'' to obtain a green tea extract (b).
（ハ）対照として、前記緑茶と茎茶の混合基を、同様な
割合の９５℃の湯に５間中浸して抽出液（ハ）をえた（
緑茶のブランク）。(c) As a control, the above-mentioned mixed group of green tea and stem tea was immersed in hot water at 95°C in the same proportion for 5 hours to obtain an extract (c).
green tea blank).
（ニ）ウーロン茶にを前記（イ）と同様な処理をして、
抽出液（ニ）を得た。(d) Treat the oolong tea in the same manner as in (a) above,
An extract (d) was obtained.
（ホ）ウーロン茶にを前記（ロ）と同様な処理をして、
抽出液（ホ）を得た。(e) Treat the oolong tea in the same manner as in (b) above,
An extract (e) was obtained.
（へ）ウーロン茶にを前記（ハ）と同様な処理をして、
抽出液（へ）を得た（ウーロン茶のブランク）。(f) Treat the oolong tea in the same way as in (c) above,
An extract was obtained (blank of oolong tea).
（ト）紅茶を前記（イ）と同様な処理をして、抽出液（
ト）を得た。(G) Black tea is treated in the same manner as in (B) above, and the extract (
) was obtained.
（チ）紅茶を前記（ロ）と同様な処理をして、抽出液（
チ）を得た。(H) Treat the black tea in the same manner as in (B) above, and use the extract (
h) was obtained.
（す）紅茶に前記（ハ）と同様な処理をして、抽出液（
ワ）を得た（紅茶のブランク）。(S) Treat the black tea in the same manner as in (C) above, and use the extract (
I got (tea blank).
これらの９種類の茶葉の抽出液について、タンニン（酒
石酸鉄比色法）、滴定酸度（０，ｌＮ−ＮａＯＨのｍＩ
２数／試料１０ｇ）、アミノ態窒素（ホルモール滴定法
）、ビタミンＣ（ヒドラジン法）、Ｂｘ（屈折計）、及
び全糖（加水分解後ソモギ法）を分析して求めた。その
結果を第１表（巻末）に示す。Regarding the extracts of these nine types of tea leaves, tannin (iron tartrate colorimetric method), titratable acidity (mI of 0,1N-NaOH)
2/10 g of sample), amino nitrogen (formol titration method), vitamin C (hydrazine method), Bx (refractometer), and total sugar (Somogyi method after hydrolysis). The results are shown in Table 1 (at the end of the book).
第１表の結果によれば、本願発明の方法による茶葉の抽
出法を適用すれば、緑茶、ウーロン茶、紅茶のいずれで
あっても、従来の単に熱水で抽出する（ハ） （へ）
及び（ワ）の方法に比較して、明らかに多量の成分を抽
出することができることが分かる。According to the results in Table 1, if the tea leaf extraction method according to the present invention is applied, whether it is green tea, oolong tea, or black tea, it can be extracted simply with hot water (c) (f)
It can be seen that a clearly larger amount of components can be extracted compared to the methods of (W) and (W).
また、本願発明の緑茶の抽出液、（イ）、及び（ロ）は
、従来の抽出法による抽出液、（ハ）に比較して、香り
、味の両者が、共に濃厚かつ良好であり、色彩（緑色）
も鮮明であった。In addition, the green tea extracts (a) and (b) of the present invention have both richer and better aroma and taste than the extract (c) obtained by the conventional extraction method, Color (green)
was also clear.
また前記緑茶に関する結果は、ウーロン茶、紅茶に関し
ても同じであった。Furthermore, the results regarding green tea were the same for oolong tea and black tea.
なお、（イ）の抽出液は、約１５倍に希釈して、また（
口）の抽出液は、２０倍に希釈して、通常の緑茶として
飲用できるものであり、（ニ）、及び（ト）、並びに（
ホ）、及び（チ）の抽出液は各々２０倍と３０倍に希釈
して、ウーロン茶、または紅茶として飲用できるもので
あった。In addition, the extract of (a) was diluted approximately 15 times, and also (
The extract of (d) and (g) can be diluted 20 times and drunk as regular green tea.
The extracts (e) and (h) were diluted 20 times and 30 times, respectively, and could be drunk as oolong tea or black tea.
〈発明の効果〉
この発明に係る茶葉抽出液の製造方法は以上のように構
成したから、少量の原料から濃厚な味・香り共に良好な
抽出液を容易に得ることができるという効果を有する。<Effects of the Invention> Since the method for producing a tea leaf extract according to the present invention is configured as described above, it has the effect that an extract with good rich taste and aroma can be easily obtained from a small amount of raw materials.
Claims (11)
リーとなし、その後スラリーから茶葉の微粒子を分離・
除去することを特徴とする茶葉抽出液の製造方法。(1) Disperse and suspend tea leaves as fine particles in water to form a slurry, then separate and suspend the tea leaf particles from the slurry.
A method for producing a tea leaf extract characterized by removing the tea leaf extract.
とする特許請求の範囲第（１）項記載の茶葉抽出液の製
造方法。(2) A method for producing a tea leaf extract according to claim (1), in which tea leaves are finely cut, crushed, and ground in water to form fine particles.
粒子に裁断・破砕・粉砕したものを使用する特許請求の
範囲第（１）項記載の茶葉抽出液の製造方法。(3) The method for producing a tea leaf extract according to claim (1), which uses tea leaves that have been previously cut, crushed, and crushed into fine particles of 100 mesh or less.
ポリフェノールオキシダーゼ）を失活させたものを使用
する特許請求の範囲第（１）項記載の茶葉抽出液の製造
方法。(4) The method for producing a tea leaf extract according to claim (1), wherein raw tea leaves are heated to inactivate enzymes (mainly polyphenol oxidase).
発酵茶）、紅茶（発酵茶）等を使用する特許請求の範囲
第（１）項記載の茶葉抽出液の製造方法。(5) The method for producing a tea leaf extract according to claim (1), wherein green tea (unfermented tea), oolong tea (semi-fermented tea), black tea (fermented tea), etc. are used as the tea leaves.
る特許請求の範囲第（４）項記載の茶葉抽出液の製造方
法。(6) The method for producing a tea leaf extract according to claim (4), wherein low-pressure steam is used as a heating means for raw tea leaves.
する特許請求の範囲第（４）項記載の茶葉抽出液の製造
方法。(7) The method for producing a tea leaf extract according to claim (4), wherein dry heat heating means is used as the heating means for the raw tea leaves.
ザー、ミキサー、ハンマーミル、ホモゲナイザー等を使
用する特許請求の範囲第（１）項記載の茶葉抽出液の製
造方法。(8) The method for producing a tea leaf extract according to claim (1), which uses an ultramizer, mixer, hammer mill, homogenizer, etc. as a means for cutting tea leaves in water.
遠心分離法、または圧搾ロ過法を使用する特許請求の範
囲第（１）項記載の茶葉抽出液の製造方法。(9) As a means of separating and removing tea leaves from the slurry,
The method for producing a tea leaf extract according to claim (1), which uses a centrifugation method or a compression filtration method.
（１）項記載の茶葉抽出液の製造方法。(10) The method for producing a tea leaf extract according to claim (1), in which the temperature of the water is maintained at 45° C. or lower.
を添加しておく特許請求の範囲第（１）項記載の茶葉抽
出液の製造方法。(11) The method for producing a tea leaf extract according to claim (1), in which an antioxidant is added in advance when cutting the tea leaves in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24353889A JPH03108444A (en) | 1989-09-21 | 1989-09-21 | Production of green tea leaf extract solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24353889A JPH03108444A (en) | 1989-09-21 | 1989-09-21 | Production of green tea leaf extract solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03108444A true JPH03108444A (en) | 1991-05-08 |
Family
ID=17105371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24353889A Pending JPH03108444A (en) | 1989-09-21 | 1989-09-21 | Production of green tea leaf extract solution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03108444A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003045157A1 (en) * | 2001-11-29 | 2003-06-05 | Meiji Dairies Corporation | Process for producing extract and/or press juice of edible food or drink |
| EP1472932A4 (en) * | 2002-02-05 | 2005-04-06 | Kao Corp | Process for producing green tea polyphenol |
| WO2006012238A3 (en) * | 2004-06-24 | 2006-07-13 | Xel Herbaceuticals Inc | Green tea formulations and methods of preparation |
| WO2009119112A1 (en) * | 2008-03-28 | 2009-10-01 | 静岡県公立大学法人 | Method of producing fermented tea drink |
| US7910147B2 (en) | 2005-09-01 | 2011-03-22 | Kao Corporation | Preparation process of green tea extract |
| KR101219023B1 (en) * | 2009-12-29 | 2013-01-07 | 재단법인 하동녹차연구소 | Preparation method of green tea extract for dilution drink using green tea powder |
| WO2020027283A1 (en) | 2018-08-03 | 2020-02-06 | サントリーホールディングス株式会社 | Method for producing plant extract that contains chlorophyll |
| CN114766564A (en) * | 2022-03-16 | 2022-07-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Color protection method for beverage |
-
1989
- 1989-09-21 JP JP24353889A patent/JPH03108444A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003045157A1 (en) * | 2001-11-29 | 2003-06-05 | Meiji Dairies Corporation | Process for producing extract and/or press juice of edible food or drink |
| US7811619B2 (en) | 2002-02-05 | 2010-10-12 | Kao Corporation | Green tea beverage and method of making same |
| EP1472932A4 (en) * | 2002-02-05 | 2005-04-06 | Kao Corp | Process for producing green tea polyphenol |
| US7815960B2 (en) | 2004-06-24 | 2010-10-19 | Danyi Quan | Green tea formulations |
| US7232585B2 (en) * | 2004-06-24 | 2007-06-19 | Xel Herbaceuticals, Inc. | Green tea formulations and methods of preparation |
| WO2006012238A3 (en) * | 2004-06-24 | 2006-07-13 | Xel Herbaceuticals Inc | Green tea formulations and methods of preparation |
| US7910147B2 (en) | 2005-09-01 | 2011-03-22 | Kao Corporation | Preparation process of green tea extract |
| WO2009119112A1 (en) * | 2008-03-28 | 2009-10-01 | 静岡県公立大学法人 | Method of producing fermented tea drink |
| GB2483311A (en) * | 2008-03-28 | 2012-03-07 | Shizuoka Prefectural University Corp | Method of producing fermented tea drink |
| GB2483311B (en) * | 2008-03-28 | 2013-02-06 | Shizuoka Prefectural University Corp | Method of producing fermented tea drink |
| JP5472093B2 (en) * | 2008-03-28 | 2014-04-16 | 静岡県公立大学法人 | Manufacturing method of fermented tea beverage |
| KR101219023B1 (en) * | 2009-12-29 | 2013-01-07 | 재단법인 하동녹차연구소 | Preparation method of green tea extract for dilution drink using green tea powder |
| WO2020027283A1 (en) | 2018-08-03 | 2020-02-06 | サントリーホールディングス株式会社 | Method for producing plant extract that contains chlorophyll |
| CN114766564A (en) * | 2022-03-16 | 2022-07-22 | 统一企业(中国)投资有限公司昆山研究开发中心 | Color protection method for beverage |
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