JPH04271751A - Preparation of extracted liquid of tea leaf - Google Patents
Preparation of extracted liquid of tea leafInfo
- Publication number
- JPH04271751A JPH04271751A JP5357991A JP5357991A JPH04271751A JP H04271751 A JPH04271751 A JP H04271751A JP 5357991 A JP5357991 A JP 5357991A JP 5357991 A JP5357991 A JP 5357991A JP H04271751 A JPH04271751 A JP H04271751A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- tea leaves
- producing
- leaf extract
- slurry
- 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
- 239000007788 liquid Substances 0.000 title abstract description 5
- 241001122767 Theaceae Species 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 claims description 91
- 235000013616 tea Nutrition 0.000 claims description 74
- 229940092665 tea leaf extract Drugs 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 235000006468 Thea sinensis Nutrition 0.000 claims description 19
- 235000009569 green tea Nutrition 0.000 claims description 11
- 239000010419 fine particle Substances 0.000 claims description 10
- 235000020333 oolong tea Nutrition 0.000 claims description 10
- 235000020279 black tea Nutrition 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 4
- 102000030523 Catechol oxidase Human genes 0.000 claims description 3
- 108010031396 Catechol oxidase Proteins 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 15
- 210000004027 cell Anatomy 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 238000010438 heat treatment 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
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 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
- 238000005119 centrifugation Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 239000000203 mixture Substances 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
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process 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
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010298 pulverizing process Methods 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
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【０００１】0001
【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。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、ほぼ完全に無駄なく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。BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to a method for producing tea leaf extract. More specifically, the present invention relates to a method for producing a tea leaf extract that crushes (destroys) the cells of tea leaves so that the components contained in the tea leaves can be extracted almost completely without loss of flavor and without loss of flavor.
【０００２】0002
【従来の技術】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。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。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。BACKGROUND OF THE INVENTION Tea leaves are processed in various ways and are usually distributed as dried products, and for drinking, it is common to steep them in hot water (pour hot water over them) to extract them, and then drink the extracted liquid. 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. Although there are differences in the scale of extraction, the extraction liquid from these tea leaves is the same as extraction using tea utensils (such as teapots) that have been used for a long time.
It is obtained by soaking (pouring hot water) in hot water.
【０００３】0003
【発明が解決しようとする課題】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。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）、茶殻（茶滓）として捨てられてしまう欠点
があった。[Problem to be solved by the invention] However, with conventional extraction methods, it is difficult to completely extract (a large amount of) the components from tea leaves in a short time.
It was difficult to extract the 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 has been a drawback that the effective ingredients that give flavor inside the cells remain contained (remain) in the tea leaves and are discarded as used tea leaves (tea dregs).
【０００４】発明者は、以上の欠点を解消するための茶
葉抽出液の製造方法を発明し、特許出願した事実がある
（特願平１−２４３５３８号）。本願は前記の発明に、
スラリーの減圧保持手段を加えて、より風味良好な茶葉
抽出液の製造方法を提供するものである。The inventor has invented a method for producing tea leaf extract to overcome the above-mentioned drawbacks, and has filed a patent application (Japanese Patent Application No. 1-243538). This application relates to the above invention,
The present invention provides a method for producing a tea leaf extract with better flavor by adding means for maintaining slurry under reduced pressure.
【０００５】[0005]
【課題を解決するための手段】すなわち、本願は次の（
１）〜（９）の請求項により構成されている。
（１）茶葉を水中に浸漬してスラリーとし、このスラリ
ー全体を５０ｍｍＨｇ以下の減圧に保持した後大気圧に
戻し、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。
（２）大気圧に戻す気体として、窒素ガス、または二酸
化炭素を使用する前記（イ）に記載する茶葉抽出液の製
造方法。
（３）茶葉として、茶葉を予め１００メッシュ以下の微
粒子に裁断・破砕・粉砕したものを使用する前記（１）
または（２）に記載する茶葉抽出液の製造方法。
（４）茶葉を水中で細かく裁断・破砕・磨砕して微粒子
とする前記（１）〜（３）に記載する茶葉抽出液の製造
方法。
（５）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
する前記（１）〜前記（４）に記載する茶葉抽出液の製
造方法。
（６）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）を使用する前記（１）〜前
記（５）に記載する茶葉抽出液の製造方法。
（７）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
用する前記（１）〜前記（６）に記載する茶葉抽出液の
製造方法。
（８）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、または圧搾ロ過法を使用する前記（１）〜
前記（７）記載する茶葉抽出液の製造方法。
（９）水の温度を４５℃以下に保つ前記（１）〜前記（
８）記載する茶葉抽出液の製造方法。[Means for solving the problem] That is, the present application has the following (
The present invention is constituted by claims 1) to (9). (1) A tea leaf extract solution characterized in that tea leaves are immersed in water to form a slurry, the entire slurry is maintained at a reduced pressure of 50 mmHg or less, then returned to atmospheric pressure, and then fine particles of tea leaves are separated and removed from the slurry. Production method. (2) The method for producing a tea leaf extract according to (a) above, wherein nitrogen gas or carbon dioxide is used as the gas to return to atmospheric pressure. (3) The tea leaves used in (1) above are those that have been previously cut, crushed, and crushed into fine particles of 100 mesh or less.
Or the method for producing a tea leaf extract described in (2). (4) The method for producing a tea leaf extract according to any one of (1) to (3) above, in which tea leaves are finely cut, crushed, and ground in water to form fine particles. (5) The method for producing a tea leaf extract as described in (1) to (4) above, wherein raw tea leaves are heated to inactivate enzymes (mainly polyphenol oxidase). (6) The method for producing a tea leaf extract as described in (1) to (5) above, wherein green tea (unfermented tea), oolong tea (semi-fermented tea), black tea, etc. (fermented tea) is used as the tea leaves. (7) The method for producing a tea leaf extract as described in (1) to (6) above, which uses an ultramizer, mixer, hammer mill, homogenizer, etc. as a means for cutting tea leaves in water. (8) As a means of separating and removing tea leaves from the slurry,
(1) above using centrifugation method or squeeze filtration method
The method for producing a tea leaf extract described in (7) above. (9) Maintain the water temperature at 45°C or below (1) to (
8) The method for producing the tea leaf extract described.
【０００６】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。
（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。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。Next, the method for producing a tea leaf extract according to the present invention will be explained in more detail. (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 extracted completely and efficiently. 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, it is often desirable to heat the tea leaves before crushing them into fine particles, but heating may also be performed 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.
【０００７】（ロ）スラリーの減圧保持この工程は、茶
葉の細胞を破壊するために行なうものである。使用する
茶葉は、通常の乾燥した茶葉そのもの、これを予め、種
々の粉砕機により粉砕した（１００メッシュ以下程度が
望ましい）微粒子の粉末、また生の茶葉そのものでも良
い。茶葉に水を加えてスラリー（この場合スラリーとい
っても、水と茶葉の単なる混合物の場合もある）とした
後、耐圧容器に入れ内部の圧力を５０ｍｍＨｇ以下に保
持する（この場合真空度が高ければ高い程よい）。真空
度が所定の値に達したら、一度に（できるだけ速やかに
）常圧（大気）に戻す。通常この操作を反復する。常圧
に戻すときの気体として、窒素ガス、二酸化炭素を使用
すれば空気を使用するときより風味が向上する。以上の
操作を経た後、スラリーからそのまま茶葉を分離すれば
、風味良好な茶葉の抽出液が得られると共に、従来の熱
水抽出法に比較して、抽出効率が格段に上昇する。(b) Holding the slurry under reduced pressure This step is carried out to destroy the cells of the tea leaves. The tea leaves used may be ordinary dried tea leaves, powdered fine particles (preferably about 100 mesh or less) that have been previously ground using various types of grinders, or raw tea leaves themselves. After adding water to tea leaves to make a slurry (in this case, a slurry can also be simply a mixture of water and tea leaves), place it in a pressure-resistant container and maintain the internal pressure at 50 mmHg or less (in this case, the degree of vacuum is The higher the better). When the degree of vacuum reaches a predetermined value, return it to normal pressure (atmosphere) all at once (as quickly as possible). This operation is usually repeated. If nitrogen gas or carbon dioxide is used as the gas when returning to normal pressure, the flavor will be better than when air is used. If the tea leaves are directly separated from the slurry after the above operations, a tea leaf extract with good flavor can be obtained, and the extraction efficiency is significantly increased compared to the conventional hot water extraction method.
【０００８】（ハ）茶葉の裁断・破砕・粉砕・磨砕この
工程は、ミクロ的には茶の細胞膜を機械的（物理的）に
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、茶葉を微粒子として水に分散・懸濁さ
せる。しかしながら、本願発明における茶葉の裁断・破
砕・粉砕・磨砕等の手段は、どちらかといえば補助的手
段である。なぜなら前記したように、茶葉スラリーを高
度の真空状態に保持した後、一瞬で常圧に戻す工程によ
り、スラリーからそのまま茶葉を分離しただけで、茶葉
の細胞からその成分のほとんどを抽出することができる
からである。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メッ
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。これら
の工程は、従来の抽出法のように、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、加熱臭がなく
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。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。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。
なお、この工程を行なうに際しては、予め酸化防止剤（
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。(c) Cutting, crushing, crushing, and grinding of tea leaves This step is a means of mechanically (physically) destroying tea cell membranes on a microscopic level. Specifically, Ultramizer,
Using a mixer, hammer mill, homogenizer, etc. as necessary, the tea leaves are dispersed and suspended in water as fine particles. However, the means for cutting, crushing, crushing, grinding, etc. of tea leaves in the present invention are rather auxiliary means. This is because, as mentioned above, by holding the tea leaf slurry in a highly vacuum state and then instantly returning it to normal pressure, it is possible to extract most of the components from the tea leaf cells simply by separating the tea leaves from the slurry. Because it can be done. The process of cutting, crushing, pulverizing, and grinding the tea leaves can be carried out in water using the above-mentioned equipment, or the process of cutting, crushing, crushing, and grinding the tea leaves can be carried out in water using the above-mentioned equipment. If you use
The operation (step) in water becomes extremely easy. These steps do not need to be carried out using hot water, as is the case with conventional extraction methods, and 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 no heating odor and good flavor, and even when extracted with hot water, the extraction is completed in a very short time. 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. 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. Note that when performing this step, an antioxidant (
For example, adding vitamin C) has the effect of preventing oxidation of the tea leaf extract and maintaining good flavor and color.
【０００９】（ニ）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、
または圧搾ロ過法等を使用して分離し抽出液を得る。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。(d) Separation and Removal of Tea Leaves After the tea leaf extraction is completed, the fine particles of the tea leaves are separated by centrifugation,
Alternatively, an extract is obtained by separating using a compression filtration method or the like. 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.
【００１０】0010
【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倍量の冷水（１８℃）
を加えてたもの５００ｋｇを、１５分間放置した後、こ
れを２００Ｌの真空タンクに入れ、１ｍｍＨｇ以下に１
０分間保持した。これを１０秒以内に窒素ガスで常圧に
戻した。この操作を３回繰り返した後、遠心分離式デカ
ンター（精研舎株製）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１２０００回転の連続
式遠心分離機にかけ、不溶性固形分を０．１％以下にし
た緑茶の抽出液（イ）を得た。
（ロ）対照として、前記緑茶と茎茶の混合茶を、同様な
割合の９５℃の湯に１５分間浸して抽出液（ロ）を得た
（緑茶のブランク）。
（ハ）ウーロン茶を前記（イ）と同様な処理をして、抽
出液（ハ）を得た。
（ニ）ウーロン茶を前記（ロ）と同様な処理をして、抽
出液（ニ）を得（ウーロン茶のブランク）。
（ホ）紅茶を前記（イ）と同様な処理をして、抽出液（
ホ）を得た。
（ヘ）紅茶を前記（ロ）と同様な処理をして、抽出液（
ヘ）を得た（紅茶のブランク）。[Example] (a) Green tea: A mixture of stem tea at a ratio of 100:15 (by weight) and cold water (18°C) in an amount 20 times the weight of the tea.
After leaving 500kg of water for 15 minutes, put it in a 200L vacuum tank and lower it to 1mmHg or less.
It was held for 0 minutes. This was returned to normal pressure with nitrogen gas within 10 seconds. After repeating this operation three times, the insoluble solids were reduced to 0.2% by centrifugal decanter (manufactured by Seikensha Co., Ltd.).
I made it below. Furthermore, this extract was subjected to a continuous centrifuge at 12,000 rpm to obtain a green tea extract (a) with an insoluble solid content of 0.1% or less. (B) As a control, the mixed tea of green tea and stem tea was soaked in hot water at 95° C. in the same ratio for 15 minutes to obtain an extract (B) (green tea blank). (c) Oolong tea was treated in the same manner as in (a) above to obtain an extract (c). (d) Oolong tea was treated in the same manner as in (b) above to obtain extract (d) (blank of oolong tea). (e) Treat the black tea in the same manner as in (a) above, and use the extract (
e) was obtained. (F) Treat the black tea in the same manner as in (B) above, and use the extract (
F) obtained (tea blank).
【００１１】これらの６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（０．１Ｎ−Ｎ
ａＯＨのｍｌ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表に示す。[0011] Regarding the extracts of these six types of tea leaves,
Tannin (iron tartrate colorimetric method), titratable acidity (0.1N-N
ml of aOH/10 g of sample), amino nitrogen (formol titration method), vitamin C (hydrazine method), Bx (refractometer), and total sugar (Somogi method after hydrolysis). The results are shown in Table 1.
【００１２】0012
【００１３】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（ロ
）、（ニ）及び（ヘ）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。また、パ
ネル検査の結果、本願発明の緑茶の抽出液、（イ）は、
従来の抽出法による抽出液、（ロ）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。 以上の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。なお、（イ）の抽
出液は、約１５倍に希釈して、通常の緑茶として飲用で
きるものであリ、（ハ）、及び（ホ）の抽出液は各々２
０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。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 is possible to extract the tea leaves by simply using hot water (b). It can be seen that a significantly larger amount of components can be extracted compared to methods (d) and (f). Furthermore, as a result of the panel test, the green tea extract of the present invention (a) is
Compared to the extract obtained by the conventional extraction method (b), the aroma,
Both tastes were rich and good, and the color (green) was clear. The above results regarding green tea were also the same for oolong tea and black tea. Note that the extract in (a) can be diluted approximately 15 times and consumed as normal green tea, and the extracts in (c) and (e) can be diluted approximately 15 times.
It was diluted 0 times and 30 times and could be drunk as oolong tea or black tea.
【００１４】[0014]
【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 tea leaf extract according to the present invention is configured as described above, rich flavor and flavor can be obtained from a small amount of raw materials.
It has the effect that an extract with good aroma and flavor can be easily obtained.
Claims (9)
このスラリー全体を５０ｍｍＨｇ以下の減圧に保持した
後大気圧に戻し、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。[Claim 1] Tea leaves are soaked in water to make a slurry,
A method for producing a tea leaf extract, which comprises maintaining the slurry as a whole at a reduced pressure of 50 mmHg or less, returning it to atmospheric pressure, and then separating and removing fine particles of tea leaves from the slurry.
または二酸化炭素を使用する請求項１に記載する茶葉抽
出液の製造方法。[Claim 2] Nitrogen gas,
The method for producing a tea leaf extract according to claim 1, wherein carbon dioxide is used.
ュ以下の微粒子に裁断・破砕・粉砕したものを使用する
請求項１または請求項２に記載する茶葉抽出液の製造方
法。3. The method for producing a tea leaf extract according to claim 1 or 2, wherein tea leaves are used that have been previously cut, crushed, and crushed into fine particles of 100 mesh or less.
して微粒子とする請求項１〜請求項３に記載する茶葉抽
出液の製造方法。4. The method for producing a tea leaf extract according to claim 1, wherein the tea leaves are finely cut, crushed, and ground in water to form fine particles.
（主としてポリフェノールオキシダーゼ）を失活させた
ものを使用する請求項４〜請求項５に記載する茶葉抽出
液の製造方法。5. The method for producing a tea leaf extract according to claim 4, wherein raw tea leaves are heated to inactivate enzymes (mainly polyphenol oxidase).
ロン茶（半発酵茶）、紅茶等（発酵茶）を使用する請求
項１〜請求項５に記載する茶葉抽出液の製造方法。6. The method for producing a tea leaf extract according to claim 1, wherein green tea (unfermented tea), oolong tea (semi-fermented tea), black black tea, or the like (fermented tea) is used as the tea leaves.
ルトラマイザー、ミキサー、ハンマーミル、ホモゲナイ
ザー等を使用する請求項１〜請求項６に記載する茶葉抽
出液の製造方法。7. The method for producing a tea leaf extract according to claim 1, wherein an ultramizer, a mixer, a hammer mill, a homogenizer, or the like is used as the means for cutting the tea leaves in water.
段として、遠心分離法、または圧搾ロ過法を使用する請
求項１〜請求項７記載する茶葉抽出液の製造方法。8. The method for producing a tea leaf extract according to claim 1, wherein a centrifugal separation method or a squeeze filtration method is used as a means for separating and removing tea leaves from the slurry.
〜請求項８記載する茶葉抽出液の製造方法。[Claim 9] Claim 1: The temperature of the water is maintained at 45°C or less.
9. A method for producing a tea leaf extract according to claim 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5357991A JPH04271751A (en) | 1991-02-27 | 1991-02-27 | Preparation of extracted liquid of tea leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5357991A JPH04271751A (en) | 1991-02-27 | 1991-02-27 | Preparation of extracted liquid of tea leaf |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04271751A true JPH04271751A (en) | 1992-09-28 |
Family
ID=12946749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5357991A Pending JPH04271751A (en) | 1991-02-27 | 1991-02-27 | Preparation of extracted liquid of tea leaf |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04271751A (en) |
Cited By (6)
| 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 |
| WO2008072361A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Process for producing tea drink |
| CN102210361A (en) * | 2011-06-30 | 2011-10-12 | 云南益康生物科技有限公司 | Manufacture method of fresh tea cell with broken wall |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| JP5472093B2 (en) * | 2008-03-28 | 2014-04-16 | 静岡県公立大学法人 | Manufacturing method of fermented tea beverage |
| JP2020110134A (en) * | 2019-01-09 | 2020-07-27 | 日研フード株式会社 | Production method of edible material extract and production method of edible material extract powder |
-
1991
- 1991-02-27 JP JP5357991A patent/JPH04271751A/en active Pending
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 |
| WO2008072361A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Process for producing tea drink |
| AU2006351677B2 (en) * | 2006-12-14 | 2011-03-10 | Ito En, Ltd. | Process for producing tea drink |
| US8568811B2 (en) | 2006-12-14 | 2013-10-29 | Ito En, Ltd. | Method of manufacturing 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 |
| CN102210361A (en) * | 2011-06-30 | 2011-10-12 | 云南益康生物科技有限公司 | Manufacture method of fresh tea cell with broken wall |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| JP2020110134A (en) * | 2019-01-09 | 2020-07-27 | 日研フード株式会社 | Production method of edible material extract and production method of edible material extract powder |
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