JPH11346702A - Production of processed raw leaf - Google Patents

Production of processed raw leaf

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Publication number
JPH11346702A
JPH11346702A JP10155773A JP15577398A JPH11346702A JP H11346702 A JPH11346702 A JP H11346702A JP 10155773 A JP10155773 A JP 10155773A JP 15577398 A JP15577398 A JP 15577398A JP H11346702 A JPH11346702 A JP H11346702A
Authority
JP
Japan
Prior art keywords
leaves
fresh
tea
drying
vacuum
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
Application number
JP10155773A
Other languages
Japanese (ja)
Inventor
Chukichi Saeki
忠吉 佐伯
Masaji Shimomura
正次 下村
Hiroshi Sawada
弘 澤田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MIRIA KK
Mayekawa Manufacturing Co
Original Assignee
MIRIA KK
Mayekawa Manufacturing Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MIRIA KK, Mayekawa Manufacturing Co filed Critical MIRIA KK
Priority to JP10155773A priority Critical patent/JPH11346702A/en
Publication of JPH11346702A publication Critical patent/JPH11346702A/en
Pending legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • Tea And Coffee (AREA)

Abstract

PROBLEM TO BE SOLVED: To inexpensively prepare a various kinds of processed raw leaves capable of inhibiting oxidation and of being stored for a long term without degrading the original flavor and active components of raw leaves by conducting vacuum freeze-drying treatment of raw leaves. SOLUTION: The processed raw leaves are prepared by feeding raw leaves 1 in a washed and dried state into a vacuum chamber 4 and by evacuating the chamber to freeze the raw leaves due to heat of vaporization of water, followed by drying the leaves through vacuum freeze-drying treatment, and optionally by heat treatment of the leaves after vacuum freeze-drying treatment.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、生葉を乾燥させて
各種茶製品や乾燥食品等の生葉加工品を得るための製造
方法に関し、詳しくは、生葉を真空凍結乾燥法により乾
燥させて加工する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fresh leaf products such as various tea products and dried foods by drying fresh leaves. More specifically, the present invention relates to a process for drying fresh leaves by a vacuum freeze-drying method. About the method.

【０００２】[0002]

【従来の技術】従来、例えば茶生葉を乾燥させて緑茶を
製造する製茶方法では、茶生葉を高温の蒸気で蒸した
後、高温の熱風を当てながら揉む、粗揉、揉捻、中揉、
精揉工程により徐々に水分を取り煎茶の形状に整形し、
熱風乾燥機で乾燥させて緑茶を製造している。また、従
来の粉茶の製造方法は、煎茶あるいは碾茶を石うすで焼
いたり、セラミック製やステンレス製の玉をドラムの中
で回転させて、煎茶を粉砕して粉末にする方法がとられ
ている。また、別な方法として煎茶に湯を注ぎ、その浸
出液を適当な濃度で抽出して、高温乾燥や、凍結乾燥、
減圧乾燥、高周波乾燥、噴霧乾燥、ドラム乾燥等のいず
れかの方法で、お茶の浸出液を乾燥させて、粉末や顆粒
に加工する方法が取られている。以上の例は、茶生葉か
ら緑茶を得る製茶方法の技術であるが、それ以外の各種
の生葉から各種茶製品や乾燥食品を製造する方法におい
ても、これらに準じた方法が用いられている。2. Description of the Related Art Conventionally, for example, in a tea manufacturing method for producing green tea by drying green tea leaves, the raw tea leaves are steamed with high-temperature steam and then rubbed while applying high-temperature hot air, coarse rubbing, kneading, medium rubbing, and the like.
The water is gradually removed by the fine rubbing process and shaped into green tea.
It is dried with a hot air dryer to produce green tea. In addition, the conventional method of producing powdered tea has been a method in which green tea or Tencha is baked with a stone, or a ceramic or stainless steel ball is rotated in a drum to grind the green tea into powder. . As another method, hot water is poured into green tea, and the infusion is extracted at an appropriate concentration, dried at high temperature, freeze-dried,
A method of drying a tea exudate by any one of vacuum drying, high-frequency drying, spray drying, drum drying, and the like to process it into powder or granules has been adopted. The above example is a technique of a tea-making method for obtaining green tea from fresh tea leaves, but other methods for producing various tea products and dried foods from various fresh leaves also use a method similar thereto.

【０００３】[0003]

【発明が解決しようとする課題】上述のように、従来方
法では、生葉を空気中で蒸し、高温の熱風を長時間当て
るため、生葉が酸化されて成分が変化し、生葉の本来含
有する有効成分が損なわれてしまう。また、生葉加工品
としての形状を作るための揉む工程が複雑で、何工程も
の機械を経るため非効率である。また、こうした従来方
法で作られた乾燥製品をそのまま原材料として粉末に加
工したり、浸出液を乾燥して利用する方法は、使用した
製品価格にさらに加工費が加わるため、製品の価格は高
価になっている。As described above, in the conventional method, the fresh leaves are steamed in the air and a high-temperature hot air is applied for a long time, so that the fresh leaves are oxidized and the components are changed. Ingredients are impaired. In addition, the kneading process for forming a shape as a processed leaf product is complicated, and it is inefficient because it requires several steps of machinery. In addition, the method of processing the dried product made by such conventional methods as a raw material as it is as a raw material or drying and using the leachate adds to the processing cost in addition to the price of the product used, so that the price of the product becomes expensive. ing.

【０００４】本発明は、このような問題に鑑みてなされ
たものであって、その目的とするところは、特に、生葉
を直接真空凍結乾燥処理することにより、酸化を抑制
し、生葉本来の香味と有効成分を変えることなく、長期
保存に耐える各種生葉加工品を低コストで製造する方法
を提供することである。[0004] The present invention has been made in view of such problems, and it is an object of the present invention, in particular, to directly suppress the oxidation by directly freeze-drying the fresh leaves, thereby suppressing the original flavor of the fresh leaves. Another object of the present invention is to provide a low-cost method for producing various processed fresh leaf products that can withstand long-term storage without changing the active ingredient.

【０００５】[0005]

【課題を解決するための手段】前述の課題を解決するた
め、請求項１記載の発明は、生葉を洗浄し水で濡らした
状態で真空庫内に入れ、真空引きすることにより前記水
の気化熱で前記生葉を凍結させる前処理を施した後、真
空凍結乾燥処理により乾燥させることを特徴とする。In order to solve the above-mentioned problems, the invention according to the first aspect is characterized in that fresh leaves are washed and wetted with water, placed in a vacuum chamber, and the water is vaporized by vacuuming. After the pretreatment of freezing the fresh leaves with heat, the leaves are dried by vacuum freeze-drying.

【０００６】また、請求項２記載の発明は、前記真空凍
結乾燥処理の後に加熱処理を施すことを特徴とする。The invention according to claim 2 is characterized in that a heat treatment is performed after the vacuum freeze-drying treatment.

【０００７】請求項３記載の発明は、前記生葉を前記真
空庫内で真空引きによる水の気化熱で自己凍結を行う工
程、生葉を冷凍し真空引きで予備凍結を行う工程、酸素
の少ない水蒸気により不活性処理を施す工程、のいずれ
か１つを含む前処理工程を前記真空凍結乾燥処理の前に
行うことを特徴とする。The invention according to claim 3 is a step of self-freezing the fresh leaves by heat of vaporization of water by vacuuming in the vacuum chamber, a step of freezing the fresh leaves and pre-freezing by vacuuming, A pre-treatment step including any one of the following: a step of performing an inactivation treatment before the vacuum freeze-drying treatment.

【０００８】また、請求項４記載の発明は、前記生葉は
茶生葉であり、生葉加工品は緑茶であることを特徴とす
る。The invention according to claim 4 is characterized in that the fresh leaves are fresh tea leaves and the processed fresh leaf product is green tea.

【０００９】本発明では、生葉を洗浄することにより、
付着物やゴミを除去して衛生的に処理すると共に、水で
濡らした状態で真空庫内に挿入し、真空引きすること
で、前記生葉に付着した水の気化熱により冷却して自己
凍結させる。次いで生葉を冷凍庫に入れて真空引きする
ことにより予備凍結する。In the present invention, by washing fresh leaves,
While removing adhering substances and garbage for sanitary treatment, insert in a vacuum chamber in a state of being wetted with water, and evacuate to cool and self-freeze by the heat of vaporization of the water attached to the fresh leaves. . Next, the fresh leaves are put into a freezer and pre-frozen by vacuuming.

【００１０】さらに、生葉を酸素の少ない真空庫内で、
高温の無酸素蒸気により、酸化を抑制するための不活性
処理を施す。これらの前処理工程は、製品となる生葉飲
食物の種類や利用方法によって、最適手段を選ぶことが
でき、また、組み合わせて行うことも可能である。Further, the fresh leaves are placed in a vacuum chamber with little oxygen,
An inert treatment for suppressing oxidation is performed using high-temperature oxygen-free steam. In these pretreatment steps, the optimal means can be selected depending on the type and use method of the fresh leaf food and drink as a product, and it is also possible to perform the pretreatment step in combination.

【００１１】上記前処理を施した後、真空庫内を真空に
して真空凍結乾燥処理を行った後、加熱処理し、乾燥し
た生葉加工品を得る。前記真空凍結乾燥の際に、その温
度と時間をコントロールすることにより、生葉加工品の
香りや色合いが高められ、味も向上すると共に、加熱に
よる殺菌処理を施すことができる。After the above pretreatment, the inside of the vacuum chamber is evacuated and subjected to a vacuum freeze-drying treatment, followed by a heating treatment to obtain a dried processed leaf material. By controlling the temperature and time during the vacuum freeze-drying, the fragrance and color of the processed fresh leaf product can be enhanced, the taste can be improved, and sterilization by heating can be performed.

【００１２】[0012]

【発明の実施の形態】以下に図面を参照して本発明の実
施の形態を例示的に説明する。ただし、この実施の形態
に記載されている構造部品の寸法、材質、形状、相対位
置などは特に特定的な記載がない限りは、この発明の範
囲をそれのみに限定する趣旨ではなく、単なる説明例に
過ぎない。なお、以下の実施の形態は茶生葉により緑茶
を製造する例で説明する。図１は本発明方法を実施する
装置の実施例を示すもので、真空庫４の一端に通路１３
を介して冷却室１４が設けられ、他端には開閉ハッチ３
が設けられている。この通路１３に主弁８が設けられて
いる。真空庫４には乾燥棚５が設けられると共に、天井
部分には、電磁波加熱器１２からの電磁波を出力する出
力アンテナ１５、およびボイラ７から弁６を介して供給
されてきた蒸気を噴出するノズル１６が取り付けられて
いる。真空庫４の底部には排水弁１７が接続されてい
る。前記冷却室１４には、冷凍装置１０により冷却され
る冷却機９が設けられ、かつ、真空ポンプ１３が連結さ
れている。Embodiments of the present invention will be described below with reference to the accompanying drawings. However, the dimensions, materials, shapes, relative positions, and the like of the structural components described in this embodiment are not intended to limit the scope of the present invention thereto, unless otherwise specified. It is only an example. The following embodiment will be described by way of an example in which green tea is produced from fresh tea leaves. FIG. 1 shows an embodiment of an apparatus for carrying out the method of the present invention.
A cooling chamber 14 is provided via the opening and closing hatch 3 at the other end.
Is provided. The main valve 8 is provided in the passage 13. A drying cabinet 5 is provided in the vacuum chamber 4, and an output antenna 15 for outputting an electromagnetic wave from the electromagnetic wave heater 12 and a nozzle for ejecting steam supplied from the boiler 7 via the valve 6 are provided on the ceiling. 16 are attached. A drain valve 17 is connected to the bottom of the vacuum chamber 4. The cooling chamber 14 is provided with a cooler 9 that is cooled by a refrigerating device 10, and is connected to a vacuum pump 13.

【００１３】次に、図２の工程図に基づいて作用を説明
する。 前処理工程（Ｓ１） ａ．洗浄 茶畑で摘み取られた茶生葉１を洗浄機２に入れて洗浄
し、付着物やゴミを除去した後、開閉ハッチ３を通して
真空庫４に入れ、水で濡らした状態のままで乾燥棚５上
にセットする。 ｂ．自己凍結 主弁８を開き、真空ポンプ１１により真空庫４を減圧す
ることにより、茶生葉１は水の気化熱により凍結され
る。 ｃ．予備凍結 主弁８を開いた状態で、冷凍装置１０と冷却機９により
−３０℃以下に真空庫４内を冷却し、茶生葉１を凍結し
た後、真空ポンプ１１により、真空庫４内の真空度を
０．２〜０．３〔Ｔｏｒｒ〕とすることにより、茶生葉
１は５％以下の含水率まで真空凍結乾燥される。 ｄ．蒸気による不活性処理 主弁８を閉じた後、ボイラ７から弁６を通して含有酸素
ガスの少ない７０℃〜９０℃の高温の水蒸気をノズル１
６から噴射して不活性処理が行われる。その際、余分な
水は排水弁１７から除去される。Next, the operation will be described with reference to the process chart of FIG. Pretreatment step (S1) a. Washing Fresh tea leaves 1 picked in a tea plantation are put into a washing machine 2 for washing to remove extraneous matter and dust, put into a vacuum chamber 4 through an opening / closing hatch 3 and placed on a drying shelf 5 while being wet with water. Set to. b. Self-freezing By opening the main valve 8 and depressurizing the vacuum chamber 4 by the vacuum pump 11, the fresh tea leaves 1 are frozen by the heat of vaporization of water. c. Preliminary Freezing With the main valve 8 opened, the inside of the vacuum chamber 4 is cooled down to −30 ° C. or lower by the refrigerating device 10 and the cooler 9, and the fresh tea leaves 1 are frozen. By setting the degree of vacuum to 0.2 to 0.3 [Torr], the fresh tea leaves 1 are freeze-dried to a moisture content of 5% or less. d. Inert treatment by steam After closing the main valve 8, high temperature steam of 70 ° C. to 90 ° C. containing a small amount of oxygen gas through the boiler 7 through the valve 6 is supplied to the nozzle 1
Inert processing is performed by spraying from No. 6. At that time, excess water is removed from the drain valve 17.

【００１４】真空凍結乾燥工程（Ｓ２） 主弁８を開き、再び真空ポンプ１１で庫内４を減圧させ
ることにより、茶生葉１は水の気化熱で冷却される。そ
して冷凍装置１０で作動する冷却機９により真空庫４を
冷却させ、茶生葉１を凍結した後、真空ポンプ１１によ
り、真空庫４内の真空度を０．２〜０．３〔Ｔｏｒｒ〕
とすることにより、茶生葉１は５％以下の含水率まで真
空凍結乾燥される。Vacuum Freeze-Drying Step (S2) The main valve 8 is opened, and the inside of the refrigerator 4 is depressurized again by the vacuum pump 11, whereby the fresh tea leaves 1 are cooled by the heat of vaporization of water. Then, the vacuum chamber 4 is cooled by the cooler 9 operated by the refrigerating device 10 to freeze the fresh tea leaves 1, and then the degree of vacuum in the vacuum chamber 4 is reduced to 0.2 to 0.3 [Torr] by the vacuum pump 11.
Thus, the fresh tea leaves 1 are freeze-dried in vacuum to a moisture content of 5% or less.

【００１５】加熱工程（Ｓ３） 真空凍結乾燥処理工程（Ｓ２）の後に、電磁波加熱器１
２による電磁波を茶生葉１に７０℃〜１２０℃で５〜３
０分間輻射加熱処理することにより、香味豊かな緑茶が
得られる。Heating step (S3) After the vacuum freeze-drying step (S2), the electromagnetic wave heater 1
2 to the fresh tea leaves 1 at 70 ° C to 120 ° C for 5 to 3
By performing the radiant heat treatment for 0 minutes, a green tea with a rich flavor can be obtained.

【００１６】こうして得られた緑茶を、適宜のサイズに
粉末化し、あるいは造粒に加工を施し（Ｓ４）、包装し
て製品として出荷する（Ｓ５）。The green tea thus obtained is pulverized to an appropriate size or processed for granulation (S4), packaged and shipped as a product (S5).

【００１７】上述の実施の形態の真空凍結乾燥処理方法
では、茶の生葉が前処理工程で急速に冷却され、酸素の
少ない雰囲気中で水分が除去されるため、このように処
理された茶の葉は、長時間にわたり酸化現象の少ない新
鮮な緑色の状態で安定した保存が可能となる。また、従
来の製茶方法のように、茶を蒸し、何工程もの機械を経
て長時間熱風を当てながら揉み続けることがないため、
茶の葉の組織が破壊されずに、その有効成分がそのまま
保有された状態で製品化できる。In the vacuum freeze-drying method of the above-described embodiment, the fresh tea leaves are rapidly cooled in the pre-treatment step, and the moisture is removed in an oxygen-poor atmosphere. The leaves can be stably stored in a fresh green state with less oxidation phenomenon for a long time. Also, unlike the traditional tea-making method, there is no need to steam the tea and keep rubbing it with hot air for a long time after passing through many processes.
It can be commercialized in a state where the tea leaves are not destroyed and the active ingredient is kept as it is.

【００１８】以下に、茶生葉を使用して緑茶を製造する
実施例により本発明を具体的に説明する。 〔実施例〕１０月中旬に摘採した四番茶の茶生葉と枝付
の茶生葉について真空凍結乾燥処理を施した。その結果
を図３に示す。なお、図３において、（自己）とあるの
は、前記ｂ．の自己凍結の前処理の後、Ｓ２の真空凍結
乾燥処理およびＳ３の加熱処理を施したもの、（予備）
とあるのは、前記Ｓ３の予備凍結の後、Ｓ２の真空凍結
乾燥処理およびＳ３の加熱処理を施したものを示してい
る。Hereinafter, the present invention will be described in detail with reference to examples in which green tea is produced using fresh tea leaves. [Example] Vacuum freeze-drying treatment was performed on fresh tea leaves of fourth tea and fresh tea leaves with branches, which were plucked in the middle of October. The result is shown in FIG. In FIG. 3, “(self)” means “b. Pre-treatment for self-freezing, followed by vacuum freeze-drying of S2 and heating of S3, (preliminary)
"" Means that after the preliminary freezing of S3, the vacuum freeze-drying process of S2 and the heating process of S3 are performed.

【００１９】いずれの方法にしても、良好な緑色の緑茶
ができた。本実施例で得られた緑茶（試験茶）と、従来
法で製造された抹茶や煎茶、ウーロン茶、紅茶について
近赤外分光分析法（ＮＩＰ）により分析を行った。その
結果を図４に示す。該図４で明らかなように、本実施例
で得られた試験茶は、従来の抹茶や煎茶の成分と比較し
た場合、カテキンや、ビタミンＣ、繊維の含有量が多い
ことが分かる。In each case, good green tea was obtained. The green tea (test tea) obtained in this example and the matcha, sencha, oolong tea and black tea produced by the conventional method were analyzed by near infrared spectroscopy (NIP). FIG. 4 shows the results. As is clear from FIG. 4, the test tea obtained in this example has a higher content of catechin, vitamin C, and fiber when compared with the components of conventional matcha and sencha.

【００２０】次に、この緑茶を粉末化し、適量を湯飲み
に入れ、熱湯を注ぎ、飲用した結果、色は鮮やかな緑色
となり、味は渋みと苦みが抑えられたマイルドな飲み味
の茶が得られた。また、茶がらが出ないので煩わしさが
なく、インスタントティーとして良好な粉末茶が得られ
た。香りは、電磁波による加熱工程で１００℃を３０分
間行ったものが最良であり、番茶独特の硬葉臭（青臭
さ）が消え、煎茶の仕上工程で強く火入れを行うのと同
じ香ばしさが得られた。Next, this green tea is powdered, an appropriate amount is put into a cup, hot water is poured, and as a result of drinking, the color becomes vivid green and the taste is mild, and the tea with a mild taste is suppressed. Was done. In addition, no powdery tea was produced, and no troublesomeness was obtained, and a powdered tea good as an instant tea was obtained. The best scent is obtained by heating at 100 ° C for 30 minutes in the heating process using electromagnetic waves. The unique hard-leaf odor (green odor) unique to Bancha disappears, and the same fragrance as when burning strongly in the sencha finishing process is obtained. Was done.

【００２１】なお、室内での通常の保管状態において、
本緑茶も粉末にした茶も変色することなく、長期にわた
り保存できることも確認された。In a normal indoor storage state,
It was also confirmed that the green tea and the powdered tea could be stored for a long time without discoloration.

【００２２】一般に、四番茶は製茶しても下級茶として
扱われ、採算が合わず、場合によっては刈り捨てられて
いる。しかしながら、四番茶には有効成分が豊富に含ま
れており、この四番茶を有効利用するため、真空凍結乾
燥処理による本発明の製造方法によって、新たな付加価
値を生み出すことが可能となった。In general, fourth-ranked tea is treated as lower-grade tea even if it is produced, is not profitable, and is sometimes cut down. However, the fourth tea contains abundant active ingredients, and in order to effectively utilize the fourth tea, it has become possible to create new added value by the production method of the present invention by vacuum freeze-drying.

【００２３】また、真空凍結乾燥処理により製造された
緑茶は、いずれの処理においても酸素の少ない真空状態
で処理が行われるため、酸化による茶生葉の成分が変化
することがなく、安定した状態でそのまま茶葉に保持さ
れるため、緑茶の有効成分を利用した各種加工品の原材
料として、また香味豊な緑茶飲料として、製品の付加価
値が一層高められることになる。In addition, green tea produced by vacuum freeze-drying is processed in a vacuum state with little oxygen in any of the treatments, so that the components of the fresh tea leaves do not change due to oxidation and remain stable. Since the tea leaves are kept as they are, the added value of the product can be further enhanced as a raw material of various processed products using an active ingredient of green tea, or as a flavorful green tea beverage.

【００２４】上記実施の形態では、茶生葉を真空凍結乾
燥して緑茶を製造する方法について述べたが、その他各
種生葉を乾燥させて各種茶製品、飲料品、乾燥食品等の
各種生葉加工品を製造する方法に全て適用可能である。In the above-described embodiment, a method of producing green tea by vacuum freeze-drying fresh tea leaves has been described. However, various other processed fresh leaves such as various tea products, beverages, and dried foods may be obtained by drying various other fresh leaves. All applicable to the manufacturing method.

【００２５】[0025]

【発明の効果】以上詳述したように、本発明の真空凍結
乾燥熱処理による生葉加工品の製造方法は、次のような
効果がある。 （１）生葉の組織が破壊されずに原形を留めた状態で真
空凍結乾燥処理が施されるため、生葉の含有する有効成
分を損ねることなく生葉加工品を得ることができる。 （２）生葉を直接真空凍結乾燥処理することにより、生
葉を揉みながら製品形状を作る工程をすべて省略できる
ため、工程が大幅に簡略化され、目的とする生葉加工品
を効率よく低コストで製品化することができる。 （３）生葉が前処理工程で急速に冷却され、酸素の少な
い雰囲気中で乾燥されるため、酸化現象の少ない新鮮な
状態で、安定した品質で製品化できる。 （４）製造された生葉加工品の製品を適宜のサイズに粉
末化し、あるいは造粒加工を施して、直接湯を注ぎ飲用
できるインスタントティー、および香味豊かな各種飲料
や食品として製品化できる。As described above in detail, the method for producing a processed fresh leaf product by the vacuum freeze-drying heat treatment of the present invention has the following effects. (1) Since the freeze-drying treatment is performed in a state where the tissue of the fresh leaves is not broken and the original shape is maintained, a processed fresh leaf product can be obtained without damaging the active ingredients contained in the fresh leaves. (2) By directly vacuum-freeze-drying the fresh leaves, all the steps of forming the product shape while rubbing the fresh leaves can be omitted, so the process is greatly simplified, and the desired processed fresh leaf can be efficiently produced at low cost. Can be (3) Fresh leaves are rapidly cooled in the pre-treatment step and dried in an atmosphere containing less oxygen, so that products can be produced in a fresh state with less oxidation phenomenon and with stable quality. (4) The manufactured raw leaf product can be powdered to an appropriate size or granulated, and can be commercialized as an instant tea that can be poured directly into hot water and drunk, and various flavorful beverages and foods.

【図面の簡単な説明】[Brief description of the drawings]

【図１】本発明の生葉加工品の製造方法に使用される設
備の一例を示す模式的構成図である。FIG. 1 is a schematic configuration diagram showing an example of equipment used for a method for producing a processed leaf product of the present invention.

【図２】本発明の生葉加工品の製造方法の実施の形態を
示す工程図である。FIG. 2 is a process chart showing an embodiment of the method for producing a processed fresh leaf product of the present invention.

【図３】本発明方法による茶生葉の乾燥試験結果を示す
表図である。FIG. 3 is a table showing the results of a dry test of fresh tea leaves according to the method of the present invention.

【図４】本発明方法により製造された緑茶と従来方法に
より製造された各種茶製品の分析結果を示す表図であ
る。FIG. 4 is a table showing analysis results of green tea manufactured by the method of the present invention and various tea products manufactured by the conventional method.

【符号の説明】[Explanation of symbols]

１ 生葉 ４ 真空庫 ７ ボイラ ９ 冷却器 １０ 冷凍装置 １１ 真空ポンプ １２ 電磁波加熱器 DESCRIPTION OF SYMBOLS 1 Fresh leaf 4 Vacuum store 7 Boiler 9 Cooler 10 Refrigerator 11 Vacuum pump 12 Electromagnetic wave heater

─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───

【手続補正書】[Procedure amendment]

【提出日】平成１０年６月２３日[Submission date] June 23, 1998

【手続補正２】[Procedure amendment 2]

【補正対象書類名】明細書[Document name to be amended] Statement

【補正対象項目名】０００２[Correction target item name] 0002

【補正方法】変更[Correction method] Change

【補正内容】[Correction contents]

【０００２】[0002]

【従来の技術】従来、例えば茶生葉を乾燥させて緑茶を
製造する製茶方法では、茶生葉を高温の蒸気で蒸した
後、高温の熱風を当てながら揉む、粗揉、揉捻、中揉、
精揉工程により徐々に水分を取り煎茶の形状に整形し、
熱風乾燥機で乾燥させて緑茶を製造している。また、従
来の粉茶の製造方法は、煎茶あるいは碾茶を石うすでひ
いたり、セラミック製やステンレス製の玉をドラムの中
で回転させて、煎茶を粉砕して粉末にする方法がとられ
ている。また、別な方法として煎茶に湯を注ぎ、その浸
出液を適当な濃度で抽出して、高温乾燥や、凍結乾燥、
減圧乾燥、高周波乾燥、噴霧乾燥、ドラム乾燥等のいず
れかの方法で、お茶の浸出液を乾燥させて、粉末や顆粒
に加工する方法が取られている。以上の例は、茶生葉か
ら緑茶を得る製茶方法の技術であるが、それ以外の各種
の生葉から各種茶製品や乾燥食品を製造する方法におい
ても、これらに準じた方法が用いられている。2. Description of the Related Art Conventionally, for example, in a method of producing green tea by drying green tea leaves, green tea leaves are steamed with high-temperature steam and then rubbed with high-temperature hot air, coarse rubbing, kneading, medium rubbing, and the like.
The water is gradually removed by the fine rubbing process and shaped into green tea.
It is dried with a hot air dryer to produce green tea. A conventional method for manufacturing a powdered tea, fire sencha or Tencha stone mill
Ri had, by rotating the ceramic or stainless steel balls in the drum, a method of the powder has been taken by grinding tea. As another method, hot water is poured into green tea, and the infusion is extracted at an appropriate concentration, dried at high temperature, freeze-dried,
A method of drying a tea exudate by any one of vacuum drying, high-frequency drying, spray drying, drum drying, and the like to process it into powder or granules has been adopted. The above example is a technique of a tea-making method for obtaining green tea from fresh tea leaves, but other methods for producing various tea products and dried foods from various fresh leaves also use a method similar thereto.

【手続補正３】[Procedure amendment 3]

【補正対象書類名】明細書[Document name to be amended] Statement

【補正対象項目名】００１２[Correction target item name] 0012

【補正方法】変更[Correction method] Change

【補正内容】[Correction contents]

【００１２】[0012]

【発明の実施の形態】以下に図面を参照して本発明の実
施の形態を例示的に説明する。ただし、この実施の形態
に記載されている構造部品の寸法、材質、形状、相対位
置などは特に特定的な記載がない限りは、この発明の範
囲をそれのみに限定する趣旨ではなく、単なる説明例に
過ぎない。なお、以下の実施の形態は茶生葉により緑茶
を製造する例で説明する。図１は本発明方法を実施する
装置の実施例を示すもので、真空庫４の一端に通路１３
を介して冷却室１４が設けられ、他端には開閉ハッチ３
が設けられている。この通路１３に主弁８が設けられて
いる。真空庫４には乾燥棚５が設けられると共に、天井
部分には、電磁波加熱器１２からの電磁波を出力する出
力アンテナ１５、およびボイラ７から弁６を介して供給
されてきた蒸気を噴出するノズル１６が取り付けられて
いる。真空庫４の底部には排水弁１７が接続されてい
る。前記冷却室１４には、冷凍装置１０により冷却され
る冷却機９が設けられ、かつ、真空ポンプ１１が連結さ
れている。Embodiments of the present invention will be described below with reference to the accompanying drawings. However, the dimensions, materials, shapes, relative positions, and the like of the structural components described in this embodiment are not intended to limit the scope of the present invention thereto, unless otherwise specified. It is only an example. The following embodiment will be described by way of an example in which green tea is produced from fresh tea leaves. FIG. 1 shows an embodiment of an apparatus for carrying out the method of the present invention.
A cooling chamber 14 is provided via the opening and closing hatch 3 at the other end.
Is provided. The main valve 8 is provided in the passage 13. A drying cabinet 5 is provided in the vacuum chamber 4, and an output antenna 15 for outputting an electromagnetic wave from the electromagnetic wave heater 12 and a nozzle for ejecting steam supplied from the boiler 7 via the valve 6 are provided on the ceiling. 16 are attached. A drain valve 17 is connected to the bottom of the vacuum chamber 4. The cooling chamber 14 is provided with a cooler 9 that is cooled by a refrigerating device 10, and is connected to a vacuum pump 11 .

───────────────────────────────────────────────────── フロントページの続き (72)発明者 澤田 弘 静岡県浜松市笠井新田町1209−１ 東亜熱 研株式会社内 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroshi Sawada 1209-1 Kasai Nittacho, Hamamatsu City, Shizuoka Prefecture Inside Toa Heath Lab.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 生葉を洗浄し水で濡らした状態で真空庫
内に入れ、真空引きすることにより前記水の気化熱で前
記生葉を凍結させる前処理を施した後、真空凍結乾燥処
理により乾燥させることを特徴とする生葉加工品の製造
方法。1. A fresh leaf is washed and placed in a vacuum chamber in a state of being wetted with water, pre-treated to freeze the fresh leaf by heat of vaporization of water by evacuation, and then dried by vacuum freeze-drying. A method for producing a processed fresh leaf product. 【請求項２】 前記真空凍結乾燥処理の後に加熱処理を
施すことを特徴とする請求項１記載の生葉加工品の製造
方法。2. The method for producing a processed fresh leaf product according to claim 1, wherein a heat treatment is performed after the vacuum freeze-drying treatment. 【請求項３】 前記生葉を前記真空庫内で真空引きによ
る水の気化熱で自己凍結を行う工程、生葉を冷凍し真空
引きで予備凍結を行う工程、酸素の少ない水蒸気により
不活性処理を施す工程、のいずれか１つを含む前処理工
程を前記真空凍結乾燥処理の前に行うことを特徴とする
請求項１または２記載の生葉加工品の製造方法。3. A step of self-freezing the fresh leaves with the heat of vaporization of water by evacuation in the vacuum chamber, a step of freezing the fresh leaves and pre-freezing by evacuation, and performing an inert treatment with water vapor having a low oxygen content. The method for producing a processed fresh leaf product according to claim 1, wherein a pretreatment step including any one of the steps is performed before the vacuum freeze-drying treatment. 【請求項４】 前記生葉は茶生葉であり、生葉加工品は
緑茶であることを特徴とする請求項１乃至３のいずれか
１項記載の生葉加工品の製造方法。4. The method for producing a processed fresh leaf product according to claim 1, wherein the fresh leaves are fresh tea leaves, and the processed fresh leaf product is green tea.
JP10155773A 1998-06-04 1998-06-04 Production of processed raw leaf Pending JPH11346702A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10155773A JPH11346702A (en) 1998-06-04 1998-06-04 Production of processed raw leaf

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10155773A JPH11346702A (en) 1998-06-04 1998-06-04 Production of processed raw leaf

Publications (1)

Publication Number Publication Date
JPH11346702A true JPH11346702A (en) 1999-12-21

Family

ID=15613103

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10155773A Pending JPH11346702A (en) 1998-06-04 1998-06-04 Production of processed raw leaf

Country Status (1)

Country Link
JP (1) JPH11346702A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001352903A (en) * 2000-06-16 2001-12-25 Kazuko Sato Method for producing tea
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
JP2005257676A (en) * 2004-02-09 2005-09-22 National Agriculture & Bio-Oriented Research Organization Method for determining quantity of chemical component in tea leaves
CN109418433A (en) * 2017-08-21 2019-03-05 戴琼 A kind of tealeaves and preparation method thereof
JP2020188725A (en) * 2019-05-22 2020-11-26 株式会社野秋農園 Raw leaf-like freeze-dried tea leaf and production method of the same

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001352903A (en) * 2000-06-16 2001-12-25 Kazuko Sato Method for producing tea
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
JPWO2005039301A1 (en) * 2003-10-23 2007-02-15 高砂香料工業株式会社 Fresh tea leaf powder, processed product, extract, oil and aroma obtained from fresh tea leaf powder
US7842327B2 (en) 2003-10-23 2010-11-30 Takasago International Corporation Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder
JP4680062B2 (en) * 2003-10-23 2011-05-11 高砂香料工業株式会社 Fresh tea leaf powder, extract obtained from fresh tea leaf powder, and method for producing aroma component-containing material
TWI418302B (en) * 2003-10-23 2013-12-11 Takasago Perfumery Co Ltd Tea green leaf powder and applications thereof
JP2005257676A (en) * 2004-02-09 2005-09-22 National Agriculture & Bio-Oriented Research Organization Method for determining quantity of chemical component in tea leaves
JP4505598B2 (en) * 2004-02-09 2010-07-21 独立行政法人農業・食品産業技術総合研究機構 Method for quantifying chemical components contained in tea leaves
CN109418433A (en) * 2017-08-21 2019-03-05 戴琼 A kind of tealeaves and preparation method thereof
JP2020188725A (en) * 2019-05-22 2020-11-26 株式会社野秋農園 Raw leaf-like freeze-dried tea leaf and production method of the same

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