JPWO2015059809A1 - Processed tea products and method for producing the same - Google Patents

Abstract

飲用時に廃棄物となる茶殻が発生せず、外観や香味等の滋味、食感（飲用感）、濃度感等について良好な官能評価を得られ、カテキン等を効率的に摂取できる茶加工品及びその製造方法を提供する。茶加工品は、茶抽出液の乾燥物によって構成され、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]の含有比率：[Ａ]／［Ｂ］が０．５〜４０．０である。茶抽出液の乾燥物は、切断された細片状の茶葉切断物から抽出される茶抽出液を、加熱乾燥して得る。Processed tea products that do not produce tea husks that become waste when drunk, can obtain good sensory evaluations of taste, texture (drinking sensation), concentration, etc., and can efficiently consume catechins, etc. A manufacturing method thereof is provided. The processed tea product is constituted by a dried tea extract, and the content ratio of the water-soluble solid content [A] and the water-insoluble solid content [B]: [A] / [B] is 0.5 to 40.0. is there. The dried tea extract is obtained by heating and drying a tea extract extracted from the cut strip-shaped tea leaf cut product.

Description

本発明は、細断した茶葉から抽出された茶抽出物を乾燥することにより得られる茶加工品及びその製造方法に関する。   The present invention relates to a processed tea product obtained by drying a tea extract extracted from chopped tea leaves and a method for producing the same.

茶は、古来より世界中で親しまれている飲料であり、主に日本で広く飲用されている緑茶に代表される不発酵茶、烏龍茶に代表される半発酵茶、及び、紅茶に代表される発酵茶など、多種多様な形態を有しており、また、その飲用方法も多岐に亘っている。
例えば、緑茶の場合、旧来、急須で淹れた暖かいものを飲用するのが一般的な形態であったが、近年においては、冷やした状態で飲用するペットボトル入りの緑茶飲料や、水又は湯に直接溶解させて飲用する顆粒状又は粉末状の所謂乾燥インスタント緑茶も広く流通し、緑茶の飲用形態も大きな拡がりを見せている。Tea is a beverage that has been popular all over the world since ancient times, and is mainly represented by non-fermented tea represented by green tea, semi-fermented tea represented by oolong tea, and black tea, which have been widely drunk in Japan. It has a wide variety of forms, such as fermented tea, and its drinking methods are diverse.
For example, in the case of green tea, it has traditionally been common to drink warm tea that has been brewed in a teapot, but in recent years, green tea drinks in plastic bottles that are drunk and water or hot water are used. The so-called dry instant green tea in the form of granules or powder that is directly dissolved in the drink is also widely distributed, and the drinking form of green tea is also greatly expanding.

上述のように飲用形態が拡大するに従って、緑茶の飲用人口も近年大幅に増大したが、急須で淹れる旧来の形態での茶の飲用者数にはほとんど変化が見られず、昨今においてはむしろ敬遠される傾向にある。この理由には、急須で入れる手間や、茶殻を捨てる必要性があり、また、冷飲のために水出しで抽出する場合には、抽出時間が長くかかる等がある。   As mentioned above, as the drinking style expanded, the population of green tea drastically increased in recent years, but there has been little change in the number of tea drinkers in the traditional form that can be drowned in a teapot. There is a tendency to be avoided. The reason for this is that it takes time to put in a teapot, and it is necessary to throw away the tea husk. In addition, when extracting with water for cold drinking, it takes a long extraction time.

ティーバッグや乾燥インスタント緑茶の形態の製品は、お茶を手軽に飲用する手段として有効ではあるものの、ティーバッグの場合は、使用済みのティーバッグを廃棄する必要があり、茶殻を廃棄する点においては、急須で淹れる場合と比べて大幅な手間の軽減とはならず、廃棄物量はむしろ多くなるという問題がある。
一方、乾燥インスタント緑茶の場合、茶殻が発生せず、水にも溶解し易い等の利点を有し、飲用者の手間を大幅に軽減し、廃棄物が出にくい点において環境にも優しい。しかし、急須で淹れた煎茶と比較すると、飲料の水色や香味の点で劣る。また、製造の際に、一般的には水不溶性固形分を除去するので、飲料に緑茶特有の濁りがなく、飲用時における濃度感に欠け、又、冷水に溶解させた場合に香りが立たず、バランスが悪くなるという問題がある。Tea bags and dried instant green tea products are effective as a means of drinking tea easily, but in the case of tea bags, it is necessary to dispose of used tea bags. There is a problem that the amount of waste increases rather than the drastic reduction in labor compared with drowning in a teapot.
On the other hand, dry instant green tea has advantages such as no generation of tea husks and ease of dissolution in water, greatly reducing the labor of the drinker, and is environmentally friendly in that waste is not easily produced. However, it is inferior in the light blue color and flavor of the drink compared to the Sencha tea brewed in the teapot. In addition, since water-insoluble solids are generally removed during production, there is no turbidity peculiar to green tea in beverages, lacking a sense of concentration when drinking, and no fragrance when dissolved in cold water There is a problem that the balance becomes bad.

従来の乾燥インスタント緑茶における上述の問題の一因は、その製造方法にある。乾燥インスタント緑茶は、本来はそのまま飲用可能な茶抽出液に対して、濾過、濃縮、殺菌、乾燥等の複数の処理工程を施して得られ、前記処理工程を経る間に繰り返し加熱されて風味成分、色彩成分等の劣化が起こる。その結果、急須で淹れた煎茶と比較すると、水色、濁り等の外観や、香味、味わいの深さ等の滋味の点で劣り、また、食感、濃度感についても、急須で淹れた煎茶には及ばない。   One of the above-mentioned problems in conventional dry instant green tea is in its production method. Dried instant green tea is obtained by subjecting a tea extract, which can be drunk as it is, to a plurality of processing steps such as filtration, concentration, sterilization, and drying, and is repeatedly heated during the processing steps to obtain a flavor component. Deterioration of color components occurs. As a result, it was inferior in terms of appearance such as light blue and turbidity, flavor and depth of taste, compared to sencha that was drowned in a teapot, and the texture and concentration were also drowned in the teapot. It does not reach Sencha.

一方、茶葉に含まれるカテキンや脂溶性ビタミン等の有効成分は、抽出後の茶殻にも残存しており、これを廃棄せずに摂取することができれば、上述の有効成分の利用効率が向上する。しかし、茶殻は、通常廃棄されるので、急須やティーバッグを用いて煎茶を煎れる際に茶葉を積極的に摂取することは考え難い。茶抽出液から製造されるインスタント緑茶の場合においても同様であり、意識的に濃度を濃くすると快適な飲用が損なわれるので、有効成分の利用効率を向上させるのは難しい。   On the other hand, active ingredients such as catechins and fat-soluble vitamins contained in tea leaves remain in the extracted tea shells, and if they can be consumed without being discarded, the utilization efficiency of the above-mentioned active ingredients is improved. . However, since tea husks are usually discarded, it is difficult to think of actively ingesting tea leaves when roasting tea using a teapot or tea bag. The same is true in the case of instant green tea produced from tea extract, and if the concentration is consciously increased, comfortable drinking is impaired, so it is difficult to improve the utilization efficiency of active ingredients.

インスタント緑茶に関連する技術として、「蒸熱した茶葉から機械的脱水手段により液状の内容物を分離し、液状の内容物を乾燥手段により水分を蒸発させ、粉末とする製茶方法」が特許文献１に開示されている。特許文献１においては、圧搾脱水機、スクリュープレス機、押圧プレス機等の機械式脱水手段によって、茶葉から液状内容物を搾り取り、これを乾燥した後に粉末化する。これにより、茶葉に含まれるカテキン等の有効成分を多く含む粉末茶が得られるという利点を有している。
しかし、通常の煎茶と比較すると、茶葉の圧搾過程において雑味成分等が抽出されるため、香味の点で劣り、また、搾り取った内容物は、水不溶性固形分の含有量が少ないため、得られる粉末茶を溶解させた飲料は、濁りが弱く、煎茶と比較すると飲用時の食感や濃度感が劣る。従って、従来のインスタント緑茶における問題を解消するものではない。As a technology related to instant green tea, Patent Document 1 discloses a tea making method in which liquid contents are separated from steamed tea leaves by mechanical dehydration means, and water is evaporated from the liquid contents by drying means to form a powder. It is disclosed. In Patent Document 1, the liquid content is squeezed from tea leaves by mechanical dehydration means such as a press dehydrator, a screw press machine, a press press machine, etc., dried and then powdered. Thereby, it has the advantage that powdered tea which contains many active ingredients, such as catechin contained in tea leaves, is obtained.
However, compared to ordinary sencha, miscellaneous components and the like are extracted in the process of squeezing tea leaves, so it is inferior in flavor, and the squeezed content is low in water-insoluble solid content, The resulting beverage in which powdered tea is dissolved is weakly turbid and has a poor texture and concentration when drinking compared to sencha. Therefore, it does not solve the problem of conventional instant green tea.

また、特許文献２には、蒸熱後の生葉を湿式粉砕し、裏ごし又は遠心篩機によって葉と茎を分離して得られるペースト茶を、乾燥後、更に焙煎して粉末茶を得る粉末茶の製造方法が開示されている。
しかし、特許文献２は、茶葉に含まれる茎や葉脈に起因する青臭さや食味の悪さを取り除くことを目的としており、中間生成物であるペースト茶を乾燥させた後、更に加熱焙煎して粉末化するため、加熱によって味覚成分や色彩成分が劣化し、溶解させた際の水色、香味は、通常の煎茶と比較して劣る。従って、この文献も、従来のインスタント緑茶における問題を解消するものではない。Patent Document 2 discloses a powdered tea obtained by wet pulverizing fresh leaves after steaming and separating the leaves and stems with a strainer or a centrifugal sieve, and then drying and further roasting to obtain a powdered tea. A manufacturing method is disclosed.
However, Patent Document 2 aims to remove the blue smell and bad taste caused by stems and veins contained in tea leaves, and after drying pasty tea as an intermediate product, it is further heated and roasted to obtain a powder. Therefore, the taste component and the color component are deteriorated by heating, and the light blue color and flavor when dissolved are inferior to those of ordinary sencha. Therefore, this document does not solve the problem in the conventional instant green tea.

特開平１１−３４６６５４号公報Japanese Patent Laid-Open No. 11-346654 特開平９−１６３９３０号公報Japanese Patent Laid-Open No. 9-163930

上述のように、従来のインスタント緑茶と同様に水や湯に溶解させて飲料が得られ、しかも、得られた飲料が、急須で煎れた緑茶と同様に、水色等の外観、香味等の滋味、濁り、食感、濃度感等において良好であるような乾燥状態の茶加工品を実現すると、飲用時に茶殻が発生せず廃棄の面倒がないので、利用者にとって好ましい。又、そのような茶加工品によって茶葉の有効成分を効率的に摂取し得ると、滋養や保健の点で好ましい。   As described above, a beverage can be obtained by dissolving in water or hot water in the same manner as conventional instant green tea, and the obtained beverage has a light-colored appearance, flavor, and other flavors similar to green tea roasted in a teapot. Realizing a dried tea product that is favorable in terms of turbidity, texture, concentration, etc. is preferable for the user because tea husks are not generated during drinking and there is no troublesome disposal. Moreover, it is preferable from the point of nourishment and health if the active ingredient of tea leaves can be efficiently ingested by such a tea processed product.

本発明は、上述の問題を解決して、飲用時に廃棄物となる茶殻が発生せず、しかも、水色、濁り、粒子の沈降状況等の外観や、香味等の滋味、食感（飲用感）、濃度感等について良好な官能評価を得ることができ、カテキン等の有効成分をより効率的に摂取しうる茶加工品及びその製造方法を提供することを課題とする。   The present invention solves the above-mentioned problems, does not generate tea husks that become waste when drunk, and has an appearance such as light blue color, turbidity, sedimentation of particles, flavor such as flavor, and texture (drinking feeling). It is an object of the present invention to provide a processed tea product and a method for producing the same, which can obtain a good sensory evaluation with respect to a sense of concentration, etc., and can efficiently take in an active ingredient such as catechin.

又、本発明は、通常茶殻として廃棄する茶葉に残存し得る有用成分の利用効率を高め、資源利用効率の点において環境的にも優れた茶加工品の製造方法を提供することを課題とする。   Another object of the present invention is to provide a method for producing a processed tea product that is highly environmentally efficient in terms of resource utilization efficiency by increasing the utilization efficiency of useful components that can remain in tea leaves that are normally discarded as tea leaves. .

上記課題を解決するために、本発明者らは、水や湯に溶解させて飲用する乾燥状態の茶加工品ついて、飲用状態における水色等の外観、香味等の滋味、濁り、食感、濃度感等を良好にするとともに、茶葉の有効成分を効率的に摂取しうる製品を開発するために必要となる要素について、鋭意研究を進めた。その結果、これらの官能を評価する際に、茶加工品に含有される「水可溶性固形分」及び「水不溶性固形分」の含有量が評価結果に影響を与え、これらの比率において、評価結果の向上に有効な範囲が存在することを見出し、本願発明を成すに至った。   In order to solve the above-mentioned problems, the present inventors made a dried tea processed product dissolved in water or hot water, the appearance of light blue and the like in the drinking state, the taste such as flavor, turbidity, texture, concentration We conducted intensive research on the elements necessary to develop products that can improve the sense of taste and the like, and that can effectively ingest the active ingredients of tea leaves. As a result, the content of “water-soluble solids” and “water-insoluble solids” contained in the processed tea products has an effect on the evaluation results when these sensory evaluations are performed. The present inventors have found that there is a range effective for improvement of the present invention and have come to achieve the present invention.

また、前記茶加工品に含有される単糖類（グルコース、フルクトース等）の含有量、二糖類（スクロース等）の含有量、及び、これらの比率（以下、糖比率と記載する）が、前記評価結果に影響を与え、有効な範囲が存在する点、及び、茶抽出物を乾燥させる際の熱履歴によって上記比率を調整し得る点も合わせて見出し、本発明を成すに至った。   Further, the content of monosaccharides (glucose, fructose, etc.) contained in the tea processed product, the content of disaccharides (sucrose, etc.), and the ratio thereof (hereinafter referred to as sugar ratio) are evaluated as described above. The results were affected, and the present invention was accomplished by finding out that there is an effective range and that the ratio can be adjusted by the heat history when the tea extract is dried.

本発明によれば、茶加工品及びその製造方法は、以下のように構成される。
１．茶抽出液の乾燥物によって構成され、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]の含有比率：[Ａ]／［Ｂ］が０．５〜４０．０である茶加工品。
２．前記含有比率：[Ａ]／［Ｂ］が１．７〜４０．０である上記１の茶加工品。
３．グルコース及びフルクトースの合計含有量［Ｍ］とスクロース含有量［Ｄ］との比：［Ｍ］／［Ｄ］が０．０５〜０．２０の範囲であり、スクロース含有量［Ｄ］が、３．０〜１５．０wt%の範囲である上記１又は２の茶加工品。
４．前記茶抽出液は、殺青処理又は萎凋処理を施した茶葉の細片状切断物からの抽出液である上記１〜３の何れかの茶加工品。
５．前記茶抽出液は、スラリー状である上記１〜４の何れかの茶加工品。
６．前記茶抽出液の乾燥物は、粉末状及び／又は顆粒状である上記１〜５の何れかの茶加工品。
７．殺青処理又は萎凋処理が施され、切断された細片状の茶葉切断物を得る切断工程と、細片状の茶葉切断物から抽出して茶抽出液を得る抽出工程と、茶抽出液を加熱乾燥して茶抽出乾燥物を得る乾燥工程とを有し、前記乾燥工程において加熱乾燥する前記茶抽出液は、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]の含有比率：[Ａ]／［Ｂ］が０．２５〜２０．０の範囲である茶加工品の製造方法。
８．前記茶葉切断物の大きさは、３ｍｍ以下であり、前記乾燥工程は、前記茶抽出液を加熱体に直接接触させる接触加熱によって行われる上記７の茶加工品の製造方法。
９．前記乾燥工程における前記加熱体の温度は、１００〜１６０℃の範囲であり、前記抽出液が乾燥した後の前記加熱体との接触時間が４〜９０秒の範囲に調整される上記８の茶加工品の製造方法。
１０．前記切断工程において、茶葉は水を加えた状態で切断され、これにより、前記抽出工程は前記切断工程と並行して行われる上記７〜９の何れかの茶加工品の製造方法。According to the present invention, the processed tea product and the manufacturing method thereof are configured as follows.
1. Processed tea product comprising a dry product of tea extract and having a water-soluble solid content [A] and a water-insoluble solid content [B] content ratio: [A] / [B] of 0.5 to 40.0.
2. The content ratio: [A] / [B] is the processed tea product according to 1 above, which is 1.7 to 40.0.
3. Ratio of total content of glucose and fructose [M] to sucrose content [D]: [M] / [D] is in the range of 0.05 to 0.20, and sucrose content [D] is 3 1 or 2 processed tea products in the range of 0 to 15.0 wt%.
4). The tea-processed product according to any one of 1 to 3 above, wherein the tea extract is an extract from a strip-like cut product of tea leaves that has been subjected to blue-killing treatment or wilting treatment.
5. The tea extract according to any one of 1 to 4 above, wherein the tea extract is in the form of a slurry.
6). The dried tea extract is a processed tea product according to any one of 1 to 5 above, which is in the form of powder and / or granules.
7). A cutting process to obtain a cut tea leaf cut product that has been subjected to blue-killing treatment or wilting treatment, an extraction step to obtain a tea extract by extracting from the cut tea leaf cut product, and heating the tea extract The tea extract that is dried by heating in the drying step to obtain a tea extract dry product, the content ratio of the water-soluble solid content [A] and the water-insoluble solid content [B]: [A ] / [B] is a range of 0.25 to 20.0.
8). The size of the tea leaf cut product is 3 mm or less, and the drying step is a method for producing a processed tea product as described in 7 above, wherein the drying step is performed by contact heating in which the tea extract is brought into direct contact with a heating body.
9. The temperature of the heating body in the drying step is in a range of 100 to 160 ° C., and the contact time with the heating body after the extract is dried is adjusted to a range of 4 to 90 seconds. Manufacturing method of processed products.
10. In the cutting step, the tea leaves are cut in a state where water is added, whereby the extraction step is performed in parallel with the cutting step.

上記水可溶性固形分［Ａ］には、タンニン、カテキン、カフェイン、遊離糖、アミノ酸、水溶性食物繊維（例：ペクチン）等の、水に可溶な固形分が含まれる。また、上記水不溶性固形分［Ｂ］には、セルロース、リグニン等の繊維質が含まれる。又、粒度調整された水不溶性の固形粒子等も、この範疇である。   The water-soluble solid content [A] includes water-soluble solid content such as tannin, catechin, caffeine, free sugar, amino acid, and water-soluble dietary fiber (eg, pectin). The water-insoluble solid content [B] includes fibers such as cellulose and lignin. In addition, water-insoluble solid particles whose particle size is adjusted are also in this category.

単糖類には、グルコース、フルクトース等が含まれ、二糖類には蔗糖（スクロース）等が含まれる。本発明に関して用いられる糖比率：［Ｍ］／［Ｄ］は、特に明記する場合を除き、単糖類の含有量として、グルコース及びフルクトースの合計含有量［Ｍ］を、二糖類の含有量として、スクロース含有量［Ｄ］を用いて表す。   Monosaccharides include glucose, fructose and the like, and disaccharides include sucrose and the like. Sugar ratio: [M] / [D] used in the context of the present invention is the monosaccharide content, the total glucose and fructose content [M], and the disaccharide content, unless otherwise specified. Expressed using sucrose content [D].

本発明によれば、水又は湯に溶解することによって廃棄物となる茶殻を発生させずに飲料が得られるので、飲用時に茶殻の処理が不要であり、又、水色、香味、食感（飲用感）、濁り、粒子の沈降状況等の官能評価が良好な飲料となる茶加工品及びその製造方法が提供され、また、通常廃棄される茶殻に残存し得るカテキン等の有効成分の摂取効率を高め、資源利用効率の点において環境的にも優れた茶加工品の製造方法が提供される。   According to the present invention, since the beverage can be obtained without generating tea husk which becomes a waste by dissolving in water or hot water, it is not necessary to treat the tea husk at the time of drinking, and light blue, flavor, texture (drinking) Sensation), turbidity, sedimentation of particles, etc., and a processed tea product that provides a good sensory evaluation and a method for producing the same are provided, and the intake efficiency of active ingredients such as catechins that can remain in tea shells that are normally discarded A process for producing a processed tea product that is environmentally superior in terms of resource utilization efficiency is provided.

本発明の茶加工品は、殺青処理若しくは萎凋処理後の茶葉を細断した茶葉切断物を抽出原料とする抽出によって得られる茶抽出液を、加熱乾燥することによって得られる乾燥物であり、抽出原料の調製条件、抽出条件及び乾燥条件を好適化することによって、水可溶性固形分と水不溶性固形分とのバランス、及び、単糖類と二糖類とのバランスが良く、官能評価において良好な茶加工品が得られる。水不溶性固形分及び水可溶性固形分を好適に含有する茶抽出液は、スラリー状の液体であり、単糖類と二糖類とのバランスは、乾燥条件による影響を受ける。   The processed tea product of the present invention is a dried product obtained by heating and drying a tea extract obtained by extraction using a tea leaf cut product obtained by chopping tea leaves after slaughtering treatment or wilting treatment, and extraction. By optimizing raw material preparation conditions, extraction conditions and drying conditions, the balance between water-soluble solids and water-insoluble solids and the balance between monosaccharides and disaccharides is good, and good tea processing in sensory evaluation Goods are obtained. The tea extract suitably containing water-insoluble solids and water-soluble solids is a slurry-like liquid, and the balance between monosaccharides and disaccharides is affected by drying conditions.

以下に、本発明の茶加工品及びその製造方法の実施形態について説明する。
（原料茶葉）
本発明において使用する原料茶葉は、茶樹（Camellia sinensis）に属するものであればよく、茶葉等の品種、育成地、育成条件、摘採時期、摘採条件等は特に限定されない（例えば、『新茶業全書』、静岡県茶業会議所、昭和４１年初版発行を参照）。茶の品種としては、例えば、やぶきた、ゆたかみどり、さやまかおり、かなやみどり、おくみどり、あさつゆ、さえみどり、べにふうき、ふじかおり、香駿等が挙げられる。また、茶葉の育成地は、茶葉の育成が可能である限り、特に限定されず、日本国内でも日本国外でもよい。日本国内であれば、例えば、静岡県、鹿児島県、三重県、宮崎県、京都府等が具体的産地として挙げられるが、日本国外で育成された茶樹から得られる茶葉を用いてもよい。また、摘採時期（茶期）についても特に限定されず、一番茶、二番茶、秋冬番茶などのいずれも使用可能である。茶葉の栽培条件や摘採条件等についても特に限定されず、例えば、公知の方法又はこれに基づいて改良された方法で製茶されたものや、茶葉の内容成分が浸出するよう加工処理が施されたものを適宜採用することができる。また、烏龍茶や紅茶についても同様に適用することは可能である。従って、緑茶（煎茶、玉露、茎茶、かぶせ茶、碾茶、抹茶、番茶、ほうじ茶、釜炒り茶等）やジャスミン茶等の花茶（緑茶にジャスミン、蓮、桂花、柚子、菊等の香りを着香させたもの）に代表される不発酵茶であっても、烏龍茶に代表される半発酵茶であっても、紅茶に代表される発酵茶であってもよい。Below, the tea processed product of this invention and embodiment of the manufacturing method are described.
(Raw tea leaves)
The raw material tea leaves used in the present invention may be those belonging to the tea tree (Camellia sinensis), and varieties such as tea leaves, breeding place, breeding conditions, picking time, picking conditions, etc. are not particularly limited (for example, “New Tea Industry” "See the book", Shizuoka Prefectural Tea Chamber, first published in 1966). Examples of tea varieties include Yabukita, Yutaka Midori, Sayaka Kaori, Kanaya Midori, Okumidori, Asatsuyu, Samidori, Benifuuki, Fujikaori, and Kaori. Moreover, the cultivation place of a tea leaf is not specifically limited as long as the tea leaf can be grown, and may be in Japan or outside Japan. In Japan, for example, Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Miyazaki Prefecture, Kyoto Prefecture and the like can be cited as specific production areas, but tea leaves obtained from tea plants grown outside Japan may be used. Further, the picking time (tea period) is not particularly limited, and any one of the first tea, the second tea, and the autumn / winter tea can be used. There are no particular restrictions on tea leaf cultivation conditions, plucking conditions, and the like, for example, tea made by a known method or a method improved based on this, or processed so that the content components of tea leaves are leached. A thing can be employ | adopted suitably. The same applies to oolong tea and black tea. Therefore, green tea (sencha, gyokuro, stem tea, kabuse tea, strawberry tea, matcha tea, bancha, roasted tea, kettle roasted tea, etc.) and jasmine tea, etc. It may be a non-fermented tea typified by fragrant), a semi-fermented tea typified by oolong tea, or a fermented tea typified by black tea.

（殺青処理等）
摘採された生葉は、緑茶等の不発酵茶の場合は殺青処理が施され、烏龍茶等の半発酵茶や紅茶等の発酵茶の場合は萎凋処理が夫々行われる。なお、これらの処理の前に、茎等を取り除くための処理を行っても良い。
殺青処理は、生葉に対して熱を加えて酵素を失活することによって、発酵の進行を停止させて葉色を緑色に保持する処理であり、具体的には数十秒から百数十秒間程度、加熱蒸気で蒸す「蒸熱」による方法、又は、「釜炒り」等によって直接生葉を加熱する方法がある。
萎凋処理は、烏龍茶等の半発酵茶や紅茶等の発酵茶に対して行われる処理であり、酵素が活性な状態で所定期間、日光等によって茶葉を萎れさせる。所定期間の萎凋処理を行った後は、揉捻処理を行う前に、釜炒り等によって酵素を失活させ、発酵を停止させる。尚、酵素失活処理を行う前に、酵素反応を進める発酵工程を行ってもよく、その場合は、製造される茶加工品の品質に合わせて、適切な発酵状態で酵素の失活処理を行えばよい。
上述の殺青処理等は、生葉を以下の切断工程で細片にした後、或いは、一次切断と二次切断との間に行ってもよい。(Blue killing, etc.)
The plucked fresh leaves are subjected to a bactericidal treatment in the case of non-fermented tea such as green tea, and are subjected to wilt treatment in the case of semi-fermented tea such as oolong tea and fermented tea such as black tea. In addition, you may perform the process for removing a stem etc. before these processes.
Blue killing treatment is a treatment that stops the progress of fermentation and keeps the leaf color green by applying heat to fresh leaves to inactivate the enzyme. Specifically, it is about tens of seconds to hundreds of tens of seconds. There are a method by “steaming heat” steamed by heating steam, or a method of directly heating fresh leaves by “stir-friing”.
The wilting treatment is a treatment performed on semi-fermented tea such as oolong tea or fermented tea such as black tea, and tea leaves are deflated by sunlight or the like for a predetermined period while the enzyme is active. After the wilting treatment for a predetermined period, before the twisting treatment, the enzyme is deactivated by simmering the kettle or the like to stop the fermentation. In addition, before performing enzyme deactivation treatment, you may perform the fermentation process which advances an enzyme reaction, and in that case, according to the quality of the processed tea product to be manufactured, enzyme deactivation treatment is performed in an appropriate fermentation state. Just do it.
The above-described blue-killing treatment or the like may be performed after the raw leaves are cut into strips in the following cutting step, or between primary cutting and secondary cutting.

（切断工程）
殺青処理等を行った茶葉を速やかに冷却し、乾燥することなく含水状態で茶葉を鋭利な刃物等の切断手段を用いて切断する。切断は、最終的な細片の大きさが３ｍｍ程度以下、好ましくは２ｍｍ程度以下（０を除く）になるように行い、必要に応じて、異なる切断手段を用いた複数の切断工程に分けて行うとよい。例えば、フードプロセッサー等を用いた一次切断によって５〜２０ｍｍ程度の大きさに切断し、ジューサーミキサー等を用いた二次切断によって最終的な大きさに切断して切断工程を完了させると効率的である。
尚、必要に応じて、切断前又は切断中に水を加えて湿式の切断を行ってもよい。加水量は、切断時に茶葉と刃物の接触が効率的に行われるように調整すればよい。例えば、刃物が回転する形式の切断装置を用いる場合は、茶葉重量に対して等倍〜１０倍量を加水することで、刃物の運動中に茶葉が刃物に接触し易い状態に調整できる。
尚、加水を行う場合、茶葉に熱が加わらないように、水温を２０℃以下に調整することが好ましく、必要に応じて、氷を混入させてもよい。(Cutting process)
The tea leaves that have undergone the blue-killing treatment are rapidly cooled, and the tea leaves are cut using a cutting tool such as a sharp blade in a water-containing state without drying. Cutting is performed so that the final strip size is about 3 mm or less, preferably about 2 mm or less (excluding 0), and if necessary, divided into a plurality of cutting steps using different cutting means. It is good to do. For example, it is efficient to cut to a size of about 5 to 20 mm by primary cutting using a food processor or the like, and to cut to a final size by secondary cutting using a juicer mixer or the like to complete the cutting process. is there.
In addition, if necessary, wet cutting may be performed by adding water before or during cutting. What is necessary is just to adjust the amount of hydration so that a tea leaf and a blade may contact efficiently at the time of a cutting | disconnection. For example, when using a cutting device of a type in which the cutter rotates, the tea leaf can be easily brought into contact with the cutter during the movement of the cutter by adding 1 to 10 times the tea leaf weight.
In addition, when adding water, it is preferable to adjust water temperature to 20 degrees C or less so that heat may not be added to a tea leaf, and you may mix ice as needed.

（抽出工程）
抽出は、茶葉と水との接触によって進行するので、切断工程を乾式で行った場合は、得られる茶葉切断物に対して等倍〜１０倍量（重量）の水を加えて均一に混合することによって抽出が進行する。一方、茶葉に加水した湿式状態で切断工程を実施した場合は、切断と並行して抽出が進行する。抽出温度は、−５〜５０℃程度で、０〜３０℃程度が好ましく、０〜２０℃程度がより好ましい。抽出時間は、１〜６０分程度で、１〜３０分程度が好ましく、１〜１５分程度がより好ましい。従って、湿式の切断工程を終了するまでの経過時間が上記抽出時間より短い場合は、切断後に抽出を継続して不足する分の時間の抽出を行い、切断工程の時間が上記抽出時間に達する場合は、切断工程の終了と共に抽出も終了し、抽出単独の工程は省略される。つまり、湿式の切断工程は、上記抽出時間を超えない範囲で行うとよい。
抽出において、上述のような細片状に切断された茶葉切断物を用いることによって、水可溶性固形分及び水不溶性固形分を多量に含んだ茶抽出液が生成し、特に水不溶性固形分の含有量が増加する。抽出温度が低いので、渋み成分等の滲出を比較的抑えつつ、風味成分を好適に抽出することができ、その変質も抑制される。(Extraction process)
Extraction proceeds by contact between tea leaves and water. Therefore, when the cutting process is performed in a dry process, water is uniformly mixed by adding an equal amount to 10 times (weight) of water to the obtained tea leaf cut product. The extraction proceeds accordingly. On the other hand, when the cutting process is carried out in a wet state where water is added to tea leaves, the extraction proceeds in parallel with the cutting. The extraction temperature is about -5 to 50 ° C, preferably about 0 to 30 ° C, more preferably about 0 to 20 ° C. The extraction time is about 1 to 60 minutes, preferably about 1 to 30 minutes, and more preferably about 1 to 15 minutes. Therefore, when the elapsed time to finish the wet cutting process is shorter than the above extraction time, the extraction is continued after the cutting and extraction is performed for the insufficient time, and the time of the cutting process reaches the above extraction time. The extraction ends with the end of the cutting step, and the step of extraction alone is omitted. That is, the wet cutting process is preferably performed within a range not exceeding the extraction time.
In the extraction, a tea extract containing a large amount of water-soluble solids and water-insoluble solids is produced by using the tea leaves cut into pieces as described above, and particularly contains water-insoluble solids. The amount increases. Since the extraction temperature is low, the flavor component can be suitably extracted while relatively suppressing the exudation of the astringent component and the like, and its alteration is also suppressed.

茶葉切断物を含んだ茶抽出液から、濾過や比重差による分離（デカンテーションなど）等の固液分離方法を用いて茶葉切断物を除去することによって、茶抽出液が得られる。濾過は、金網や篩等の網状部材や、パンチングメタル等の多穴部材を用いて行うと良く、目開き（開口径）が０．５〜２ｍｍ程度のものが好ましい。網状部材や多穴部材は、茶抽出液と反応しない素材で形成されるものであれば良く、例えば、ステンレス等の金属やナイロン、ポリエチレン等の樹脂製のものを好適に使用できる。濾過の際に、残渣の加圧による強制的な通液や圧搾を行うと、茶葉の微小粒子を含んだ圧搾液が抽出液に混入するので、後述の茶抽出液の調整の要否や条件を正確に把握する際には、残渣の加圧による強制的な通液や圧搾をせずに濾過する。   A tea extract is obtained by removing the tea leaf cut from the tea extract containing the tea leaf cut using a solid-liquid separation method such as filtration or separation by specific gravity difference (such as decantation). Filtration may be performed using a net-like member such as a wire mesh or a sieve, or a multi-hole member such as punching metal, and preferably has a mesh opening (opening diameter) of about 0.5 to 2 mm. The net-like member and the multi-hole member are only required to be formed of a material that does not react with the tea extract. For example, a metal such as stainless steel or a resin such as nylon or polyethylene can be suitably used. During filtration, if forced fluidization or squeezing by pressurization of the residue is performed, the squeezed liquid containing the fine particles of tea leaves will be mixed into the extract, so the necessity and conditions for adjustment of the tea extract described below can be determined. When grasping correctly, it filters without carrying out forced liquid supply and pressing by pressurization of a residue.

（茶抽出液の調製）
従来のインスタント緑茶は、水不溶性固形分[Ｂ]を殆ど含まないが、上述のようにして得られる茶抽出液は、水不溶性固形分[Ｂ]を含む。つまり、上述のプロセスによって、好適な量の水可溶性固形分［Ａ］及び水不溶性固形分［Ｂ］を含有する茶抽出液を調製し得る。これらの含有量は、切断工程での切断程度（切断時間）、抽出工程に用いる水量、茶葉切断物を除去する際に使用する濾過部材の目開きを変更することによって調整可能であり、茶葉の切断程度（細片寸法）の影響は特に大きく、湿式切断の採用は非常に有効である。更に、水可溶性固形分［Ａ］及び水不溶性固形分［Ｂ］の含有量は、以下の方法によっても調整可能であるので、必要に応じて、以下の方法に従って、より好ましい状態に調整することができる。
茶抽出液の水可溶性固形分［Ａ］の含有量は、茶葉の切断条件（切断サイズなど）や抽出時間などによって調整できるのに対し、水不溶性固形分［Ｂ］の含有量は、茶葉の切断条件、茶葉切断物の分離条件（濾過、遠心分離等）や、前述の残渣（茶葉切断物）の圧搾を利用して適宜調整することができる。水不溶性固形分量の低下は、例えば、デカンテーションや遠心分離等の比重差による分離を利用して、茶抽出液から沈積分離した不溶性固形分を除去することによって可能であり、水不溶性固形分量の増加は、上述において茶抽出液から分離された残渣（茶葉切断物）の圧搾によって得られる水不溶性固形分に富んだ圧搾液を茶抽出液に添加することによって可能であり、圧搾液を添加した茶抽出液は、攪拌混合して均一に分散させる。残渣の圧搾は、例えば、目開き（開口径）が０．５〜２ｍｍ程度の網状部材や多穴部材上で残渣を加圧圧縮する、或いは、同程度の目開きの網袋に残渣を収容して搾り出すことによって可能であり、目開き寸法や加圧圧力の調節、残渣の処理量単位（圧搾ケークの厚み）の調節によって、圧搾液に含まれる水不溶性固形分の量及び粒子サイズを調整できる。上述のような手段から必要に応じて適宜選択して利用すれば良く、複数の手段を組み合わせても良い。尚、残渣の圧搾によって得られる圧搾液の水可溶性固形分［Ａ］及び水不溶性固形分［Ｂ］の量が把握されれば、茶抽出液から残渣を除去する濾過の際に残渣を圧搾して、圧搾液を含んだ茶抽出液として得ても良く、調整のための工程が省略できる。(Preparation of tea extract)
Conventional instant green tea contains almost no water-insoluble solid [B], but the tea extract obtained as described above contains water-insoluble solid [B]. That is, a tea extract containing a suitable amount of water-soluble solid [A] and water-insoluble solid [B] can be prepared by the above-described process. These contents can be adjusted by changing the degree of cutting in the cutting step (cutting time), the amount of water used in the extraction step, and the opening of the filter member used when removing the tea leaf cuts. The influence of the cutting degree (strip size) is particularly great, and the use of wet cutting is very effective. Furthermore, since the content of the water-soluble solid content [A] and the water-insoluble solid content [B] can be adjusted by the following method, if necessary, it is adjusted to a more preferable state according to the following method. Can do.
The water-soluble solid content [A] content of the tea extract can be adjusted according to the cutting conditions (cutting size, etc.) and extraction time of the tea leaf, while the water-insoluble solid content [B] content is It can be appropriately adjusted using cutting conditions, conditions for separating tea leaf cuts (filtration, centrifugation, etc.) and squeezing the aforementioned residue (tea leaf cuts). The water-insoluble solid content can be reduced, for example, by removing the insoluble solid material deposited and separated from the tea extract using separation by specific gravity difference such as decantation or centrifugation. The increase is possible by adding to the tea extract a press liquid rich in water-insoluble solids obtained by pressing the residue (tea leaf cut) separated from the tea extract in the above, and adding the press liquid The tea extract is stirred and mixed to uniformly disperse. For example, the residue is compressed by compressing the residue on a mesh member or multi-hole member having an opening (opening diameter) of about 0.5 to 2 mm, or the residue is accommodated in a mesh bag having the same degree of opening. The amount of water-insoluble solids contained in the squeezed liquid and the particle size can be adjusted by adjusting the opening size and pressure, and adjusting the residue processing unit (press cake thickness). Can be adjusted. What is necessary is just to select suitably from the above means as needed, and you may combine a several means. In addition, if the amount of the water-soluble solid content [A] and the water-insoluble solid content [B] of the compressed liquid obtained by pressing the residue is grasped, the residue is compressed during filtration to remove the residue from the tea extract. Thus, it may be obtained as a tea extract containing a squeezed solution, and the adjustment step can be omitted.

このようにして、茶抽出液に含まれる水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]との含有比率：[Ａ]／［Ｂ］が、０．２５〜２０．０程度、好ましくは１．５〜２０．０程度、より好ましくは２．０〜７．０程度（重量比）となるように調整される。得られる茶抽出液は、スラリー状の液体となる。
茶抽出乾燥物を水又は湯に溶解させて得られる飲料が、雑味やざらつき感が無く、水色に赤みが無く、良好な濃度感を示しながら沈降し難いものになるには、茶抽出液における５０％粒子径が５〜３００μｍで、９０％粒子径が３０〜７００μｍ、好ましくは５０％粒子径が３０〜２５０μｍで、９０％粒子径が２００〜５００μｍとなるような粒度分布に調整することが肝要であるが、これは、上述の水可溶性固形分［Ａ］及び水不溶性固形分[Ｂ]の含有量の調整と同じ方法によって可能である。粒度分布が上述より大きいと、茶加工品から調整した飲料においてザラツキ感が生じ、沈降し易くなる。又、粒度分布が上述より小さいと、後述の加熱乾燥工程での加熱によって、水可溶性固形分に過剰の熱が加わって過度のメイラード反応が進行し、飲料に雑味や水色の赤化が生じ、濃度感が低下する。Thus, the content ratio [A] / [B] of the water-soluble solid content [A] and the water-insoluble solid content [B] contained in the tea extract is about 0.25 to 20.0, preferably Is adjusted to about 1.5 to 20.0, more preferably about 2.0 to 7.0 (weight ratio). The resulting tea extract becomes a slurry-like liquid.
To obtain a beverage obtained by dissolving a dried tea extract in water or hot water without any savory or rough feeling, no redness in the light blue color, and a good concentration, it is difficult to settle. It is important to adjust the particle size distribution so that the% particle diameter is 5 to 300 μm, the 90% particle diameter is 30 to 700 μm, preferably the 50% particle diameter is 30 to 250 μm, and the 90% particle diameter is 200 to 500 μm. However, this is possible by the same method as the adjustment of the contents of the water-soluble solid content [A] and the water-insoluble solid content [B] described above. When the particle size distribution is larger than the above, a feeling of roughness is generated in a beverage prepared from a processed tea product, and it tends to settle. Also, if the particle size distribution is smaller than the above, excessive heat is applied to the water-soluble solids by heating in the heating and drying step described later, an excessive Maillard reaction proceeds, and the beverage has a misty or light blue redness, The feeling of density decreases.

（加熱乾燥工程）
上述のようにして得られる茶抽出液を、加熱体に直接接触させて加熱乾燥させることによって、茶抽出乾燥物からなる茶加工品が得られる。
茶抽出液の乾燥に長時間をかけると、変質や香気成分の気散が進んで風味が損なわれる。このため、本発明においては、短時間の加熱乾燥によって茶加工品を調製する。短時間で乾燥するには、茶抽出液を加熱体に直接接触させて急激に温度を上昇させる手法が適しており、接触させる加熱体の温度は、１００℃〜１６０℃程度、好ましくは１１０℃〜１５０℃程度、より好ましくは１２０℃〜１４０℃程度に設定する。このような温度において、茶抽出物が乾燥固化した後の時間が４秒〜９０秒程度、好ましくは４秒〜２５秒程度となるように加熱時間を設定することによって好適な状態の茶加工品が得られる。加熱時間が過度に長いと、ロースト感及びベース感が過剰になって雑味が発生する一方で、濃度感が不足し、水に溶解した際に水色が赤くなり易い。加熱が不足すると、青臭みが残る。加熱時間は、加熱体の表面温度に応じて適宜調整することができる。加熱体としては、例えば、ニクロム線ヒーター上に載置した金属製のトレーやベルト、ヒーターを備えたローラー等が挙げられ、このような加熱体上に茶抽出液を薄層状に供給することによって、素早く熱を供給して短時間で乾燥することができる。茶抽出液の乾燥によって固化した抽出物は加熱体に付着し易く、そのままでは加熱状態が継続されるので、篦等の剥離手段を用いて乾燥物を加熱体から強制的に離脱させることによって、加熱時間を正確に制御することができる。(Heat drying process)
The tea extract obtained as described above is brought into direct contact with a heating body and dried by heating, whereby a processed tea product comprising a dried tea extract is obtained.
If the tea extract is dried for a long time, the flavor and flavor will be lost due to deterioration and aroma dispersal. For this reason, in the present invention, a processed tea product is prepared by short-time heat drying. In order to dry in a short time, a technique in which the tea extract is directly brought into contact with the heating body to rapidly increase the temperature is suitable. The temperature of the heating body to be contacted is about 100 ° C. to 160 ° C., preferably 110 ° C. It is set to about ~ 150 ° C, more preferably about 120 ° C to 140 ° C. At such a temperature, by setting the heating time so that the time after the tea extract is dried and solidified is about 4 seconds to 90 seconds, preferably about 4 seconds to 25 seconds, the processed tea product in a suitable state Is obtained. When the heating time is excessively long, the roasted feeling and the base feeling become excessive and a miscellaneous taste is generated. On the other hand, the feeling of concentration is insufficient and the light blue color tends to be red when dissolved in water. If heating is insufficient, a blue odor remains. The heating time can be appropriately adjusted according to the surface temperature of the heating body. Examples of the heating element include a metal tray or belt placed on a nichrome wire heater, a roller equipped with a heater, and the like, and by supplying a tea extract in a thin layer on such a heating element. It can be dried in a short time by supplying heat quickly. The extract solidified by drying of the tea extract is likely to adhere to the heated body, and the heated state is continued as it is, so by forcibly removing the dried product from the heated body using a peeling means such as a candy, The heating time can be accurately controlled.

上述のような加熱によって、茶抽出液の乾燥と共に、乾燥物の香味が向上し、良好な状態に調整される。加熱によって香味が向上する理由は、糖化反応（メイラード反応）の進行によって香味成分が生成することによると考えられる。加熱に伴う反応の進行は、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]との含有比率：[Ａ]／［Ｂ］が上記範囲より高いと過剰になって、ロースト感及びベース感が強すぎる一方で、濃度感が不足し、含有比率：[Ａ]／［Ｂ］が上記範囲より低いと、青臭みが出易く、不自然な食感を与える。
茶加工品の製造過程における熱履歴によって、糖類の組成、特に、単糖類と二糖類との含有比率（糖比率：［Ｍ］／［Ｄ］）が変化するので、糖比率に基づいて加熱を適正化することができる。継続的な加熱によって過剰な熱が加えられると、茶本来の新鮮さ等が損なわれ、この場合の糖比率は高くなる。一方、過激な温度上昇によって過剰な熱が加えられると、強い雑味、焦げ臭が生じて、飲料の水色に赤みが付くような乾燥物になり、この場合の糖比率は低くなる。By the heating as described above, the flavor of the dried product is improved along with the drying of the tea extract, and is adjusted to a good state. The reason why the flavor is improved by heating is considered to be due to the generation of a flavor component by the progress of the saccharification reaction (Maillard reaction). The progress of the reaction with heating becomes excessive when the content ratio [A] / [B] of the water-soluble solid content [A] and the water-insoluble solid content [B] is higher than the above range, resulting in a roasted feeling and a base. When the feeling is too strong, the feeling of concentration is insufficient, and when the content ratio [A] / [B] is lower than the above range, a blue odor is likely to appear and an unnatural texture is given.
The composition of sugars, especially the content ratio of monosaccharides and disaccharides (sugar ratio: [M] / [D]), changes depending on the heat history in the manufacturing process of processed tea products. Can be optimized. If excessive heat is applied by continuous heating, the original freshness of tea is impaired, and the sugar ratio in this case increases. On the other hand, when excessive heat is applied due to an extreme temperature rise, a strong miscellaneous taste and a burnt odor are produced, resulting in a dry product in which the light blue color of the beverage is reddish, and the sugar ratio in this case is low.

（茶加工品）
従来のインスタント緑茶は、水不溶性固形分[Ｂ]を殆ど含まないが、上述のようにして得られる茶抽出乾燥物は、茶由来の水不溶性固形分[Ｂ]に富み、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]との含有比率：[Ａ]／［Ｂ］が０．５〜４０．０、好ましくは、１．７〜３０．０、より好ましくは２．２〜１０．０程度（重量比）に調整された茶抽出乾燥物が得られる。このような茶抽出乾燥物は、従来のインスタント緑茶より豊かで好ましい風味を有する。又、好適に加熱乾燥された茶抽出乾燥物は、糖比率：［Ｍ］／［Ｄ］が０．０５〜０．２０程度（重量比）となり、二糖類の含有量：［Ｄ］は、３．０〜１５．０wt％程度となる。尚、本願において、単糖類の含有量：［Ｍ］は、グルコース及びフルクトースの合計含有量とし、二糖類の含有量：［Ｄ］は、スクロース含有量とする。このような糖比率の茶抽出乾燥物は、飲料に調製した時に、鮮やかな色味を備えると共に、鮮度香及び甘香を感じさせる風味が増す。グルコース、フルクトース及びスクロースの含有量は、公知の測定方法によって定量でき、或いは、後述の実施例に記載するような分析条件において測定した値を用いてもよい。
上述のように、本発明の茶加工品の製造方法においては、水不溶性固形分［Ｂ］に富んだ茶抽出乾燥物が得られるので、それに伴って、抽出工程において生じる茶殻残渣の量が減少する。(Tea processed product)
Conventional instant green tea contains almost no water-insoluble solid content [B], but the dried tea extract obtained as described above is rich in tea-derived water-insoluble solid content [B], and water-soluble solid content [B]. Content ratio of A] to water-insoluble solid content [B]: [A] / [B] is 0.5 to 40.0, preferably 1.7 to 30.0, and more preferably 2.2 to 10 A dried tea extract adjusted to about 0.0 (weight ratio) is obtained. Such dried tea extract has a richer and more preferred flavor than conventional instant green tea. Moreover, the tea extract dried suitably heat-dried has a sugar ratio: [M] / [D] of about 0.05 to 0.20 (weight ratio), and the disaccharide content: [D] It becomes about 3.0-15.0 wt%. In the present application, the monosaccharide content: [M] is the total content of glucose and fructose, and the disaccharide content: [D] is the sucrose content. When the tea-extracted dried product having such a sugar ratio is prepared into a beverage, the tea-extracted dried product has a bright color and a flavor that makes fresh and sweet smells. The contents of glucose, fructose, and sucrose can be quantified by a known measurement method, or values measured under analytical conditions as described in Examples described later may be used.
As described above, in the method for producing a processed tea product of the present invention, a dried tea extract rich in water-insoluble solid content [B] can be obtained, and accordingly, the amount of tea residue generated in the extraction process is reduced. To do.

以下に、実施例を参照して、本発明の茶加工品及びその製造方法について説明する。尚、実施例中に記載された、具体的原材料名、及び含有量、比率、時間等の数値変数値、及び装置名称等については、本発明の理解を容易にするために記載された事例に過ぎず、特許請求の範囲に示す本願発明の技術的範囲に属する限り、適宜変更が可能であり、本願発明を限定するために記載されたものではない。   Below, with reference to an Example, the tea processed goods of this invention and its manufacturing method are demonstrated. In addition, specific raw material names and numerical variable values such as content, ratio, time, and device names described in the examples are described in the examples described for easy understanding of the present invention. However, as long as it belongs to the technical scope of the present invention shown in the claims, it can be appropriately changed and is not described for limiting the present invention.

１．試料の調製
（原料生茶葉）
以下の２種の生葉を用意した。
原産地：静岡県
茶期 ：秋冬番茶（１０月初旬摘採）、一番茶（５月中旬摘採）1. Sample preparation (raw raw tea leaves)
The following two kinds of fresh leaves were prepared.
Place of origin: Shizuoka Prefecture Tea season: Autumn / winter bancha (picked in early October), Ichibancha (picked in mid-May)

（切断及び抽出）
フードプロセッサー（製品名：マジミックス４１００、株式会社エフ・エム・アイ社製）を用いて、約５ｍｍ〜２０ｍｍ程度の細片に生葉を切断し、風力選別法によって茎部分を取り除いた後、製茶機（川崎機工業株式会社社製、製茶機械２Ｋ型）を用いて、蒸気圧０．２ｋｇｆ/ｃｍ^２で６０秒間、茶葉切断物の蒸熱を行うことによって殺青処理を施し、この後、速やかに冷却した。(Cut and extract)
Using a food processor (product name: Magimix 4100, manufactured by FMI Co., Ltd.), cut fresh leaves into strips of about 5 mm to 20 mm, remove stem parts by wind sorting, Using a tea machine (Kawasaki Machine Industry Co., Ltd., tea making machine 2K type), the tea leaves were steamed for 60 seconds at a steam pressure of 0.2 kgf / cm ² and then subjected to blue killing. Cooled down.

５℃のイオン交換水を、蒸し葉１００ｇに対して３００ｇの割合で蒸し葉に加えて、ジューサーミキサー（製品名：ＪＣ−Ｌ８０ＭＲ、東芝ホームアプライアンス株式会社社製）を用いて二次切断を開始し、茶葉が十分に切断動作に巻き込まれてから１分間の切断を行った。切断の間に茶葉の成分が水に溶出して抽出が進行し、茶葉切断物と茶抽出液の混合物が得られた。   Add ion-exchanged water at 5 ° C to steamed leaves at a rate of 300g to 100g of steamed leaves, and start secondary cutting using a juicer mixer (product name: JC-L80MR, manufactured by Toshiba Home Appliance Co., Ltd.) After the tea leaves were sufficiently involved in the cutting operation, cutting was performed for 1 minute. During the cutting, the tea leaf components eluted into the water and the extraction proceeded, and a mixture of the tea leaf cut product and tea extract was obtained.

（茶抽出液の調整）
蒸し葉２ｋｇから上記切断及び抽出によって得られた茶葉切断物と茶抽出液の混合物を、目開き１．４ｍｍのステンレス製メッシュを用いて濾過し、濾液４．４ｋｇを得た。更に、濾過残渣を、目開き１ｍｍのナイロン製メッシュ製の袋に収納して加圧圧搾し、圧搾液３．０ｋｇを得た。
得られた圧搾液と濾液を混合して、茶抽出液７．４ｋｇを得た。(Adjustment of tea extract)
A mixture of the tea leaf cut product and tea extract obtained from 2 kg of steamed leaves by the above cutting and extraction was filtered using a stainless steel mesh having a mesh size of 1.4 mm to obtain 4.4 kg of filtrate. Furthermore, the filtration residue was stored in a nylon mesh bag having an opening of 1 mm and pressed to obtain 3.0 kg of compressed solution.
The obtained pressed liquid and filtrate were mixed to obtain 7.4 kg of tea extract.

（茶抽出液の加熱乾燥）
ニクロム線ヒーター上に加熱体としてアルミトレーを載置した乾燥装置を用意した。トレー上に茶抽出液を投入して、以下の条件で茶抽出液の加熱乾燥を行って、茶抽出乾燥物を得た。
トレー表面温度：１２５℃
茶抽出液／トレー面積比：１３０ｇ／ｍ^２
乾燥後加熱時間：４．５秒(Drying tea extract)
A drying apparatus was prepared in which an aluminum tray was placed as a heating element on a nichrome wire heater. The tea extract was put on the tray, and the tea extract was heat-dried under the following conditions to obtain a dried tea extract.
Tray surface temperature: 125 ° C
Tea extract / tray area ratio: 130 g / m ²
Heating time after drying: 4.5 seconds

２．試料組成の測定方法
（水不溶性固形分含有量の測定）
乾燥前の茶抽出液については、試料毎に１０ｇを遠沈管に採取し、回転数３０００ｒｐｍで遠心分離した。
濾紙（ＡＤＶＡＮＴＥＣ東洋株式会社社製 型番：Ｎｏ．５Ｃ 直径９０ｍｍ）の乾燥重量を予め測定しておき、この濾紙を用いて遠心分離後の茶抽出液の上澄みを濾過して、濾過後の上澄みを収集した。更に、遠沈管の沈降物にイオン交換水１０ｇを加えて十分に震盪し、再度同条件で遠心分離した後、濾紙で同様に上澄みを吸引濾過して収集した。再度同様の操作を繰り返した後、遠沈管中に残った固形物を水洗いし、最終的に全ての固形分を濾紙上に集めて水洗いして吸引濾過を行い、固形分が収集された状態の濾紙を６０℃で３時間乾燥し、乾燥後の重量を測定した。
乾燥後の濾紙の重量と、予め測定した濾紙の重量とから、下記式１に従って、試料１０ｇあたりの水不溶性固形分［Ｂ］の含有量を算出した。
（式１）
試料１０ｇあたりの水不溶性固形分［Ｂ］の含有量
＝（乾燥後の濾紙重量−濾過前の濾紙重量）2. Sample composition measurement method (Measurement of water-insoluble solid content)
About the tea extract before drying, 10g for every sample was extract | collected to the centrifuge tube, and it centrifuged at 3000 rpm.
The dry weight of a filter paper (ADVANTEC Toyo Co., Ltd. Model: No. 5C, diameter 90 mm) is measured in advance, and the supernatant of the tea extract after centrifugation is filtered using this filter paper, and the supernatant after filtration is filtered. Collected. Further, 10 g of ion-exchanged water was added to the sediment in the centrifuge tube, and the mixture was sufficiently shaken, centrifuged again under the same conditions, and the supernatant was collected by suction filtration in the same manner with a filter paper. After repeating the same operation again, the solid matter remaining in the centrifuge tube is washed with water. Finally, all the solid content is collected on a filter paper, washed with water and subjected to suction filtration, and the solid content is collected. The filter paper was dried at 60 ° C. for 3 hours, and the weight after drying was measured.
From the weight of the filter paper after drying and the weight of the filter paper measured in advance, the content of the water-insoluble solid content [B] per 10 g of the sample was calculated according to the following formula 1.
(Formula 1)
Content of water-insoluble solid content [B] per 10 g of sample
= (Weight of filter paper after drying-weight of filter paper before filtration)

また、乾燥物については、試料毎に０．５ｇを遠沈管に採取し、イオン交換水１０ｇを加えて、十分に震盪した後に、上述の茶抽出液の場合と同様の処理を行い、下記式２に従って算出した。
（式２）
乾燥試料中の水不溶性固形分［Ｂ］の含有量（％）
＝（乾燥後の濾紙重量−濾過前の濾紙重量）÷０．５×１００For dried products, 0.5 g of each sample is collected in a centrifuge tube, 10 g of ion exchange water is added, and after sufficient shaking, the same treatment as in the case of the tea extract described above is performed. Calculated according to 2.
(Formula 2)
Content of water-insoluble solid [B] in dry sample (%)
= (Weight of filter paper after drying-weight of filter paper before filtration) /0.5×100

（水可溶性固形分含有量の測定）
上述の水不溶性固形分含有量の測定において、吸引濾過により回収された濾液の総重量及びＢｒｉｘ（％）を測定し、下記式３，４によって算出した。
（式３）
試料１０ｇあたりの水可溶性固形分［Ａ］の含有量
＝（濾液重量×Ｂｒｉｘ÷１００）
（式４）
乾燥試料中の水可溶性固形分［Ａ］の含有量（％）
＝（濾紙重量×Ｂｒｉｘ÷１００）÷０．５×１００(Measurement of water-soluble solid content)
In the measurement of the water-insoluble solid content described above, the total weight and Brix (%) of the filtrate collected by suction filtration were measured and calculated by the following formulas 3 and 4.
(Formula 3)
Content of water-soluble solid content [A] per 10 g of sample = (filtrate weight × Brix ÷ 100)
(Formula 4)
Content (%) of water-soluble solid content [A] in the dried sample
= (Weight of filter paper × Brix ÷ 100) ÷ 0.5 × 100

（粒度分布）
茶抽出物中の粒度分布は、粒度分布計（ＳＡＬＤ−２１０：株式会社島津製作所製）を用いて測定した。(Particle size distribution)
The particle size distribution in the tea extract was measured using a particle size distribution meter (SALD-210: manufactured by Shimadzu Corporation).

（糖比率：［Ｍ］／［Ｄ］）
下記の分析条件でのＨＰＬＣ分析によって、グルコース、フルクトース及びスクロースの含有量を測定し、グルコース及びフルクトースの合計含有量［Ｍ］とスクロース含有量［Ｄ］との比率（重量比）：［Ｍ］／［Ｄ］を算出した。
（分析条件）
・分析装置：ダイオネックス社製 ＨＰＬＣ糖分析装置
・カラム：Ｃａｒｂｏｐａｃｋ PA1(４．６ｍｍ×２５０ｍｍ、ダイオネックス社製Ｐ/Ｎ３５３９１)
・カラム温度：３０℃
・流速：１．０ｍＬ/ｍｉｎ
・ グラジェント条件：下記表１参照(Sugar ratio: [M] / [D])
The content of glucose, fructose and sucrose is measured by HPLC analysis under the following analysis conditions, and the ratio (weight ratio) of the total content [M] of glucose and fructose [D]: [M] / [D] was calculated.
(Analysis conditions)
・ Analyzer: HPLC sugar analyzer manufactured by Dionex ・ Column: Carbopack PA1 (4.6 mm × 250 mm, P / N35391 manufactured by Dionex)
-Column temperature: 30 ° C
・ Flow rate: 1.0 mL / min
・ Gradient conditions: See Table 1 below

［実施例１］
（試料１〜８）
原料として、上記の秋冬番茶（試料１〜７）又は一番茶（試料８）を用いて、上述の調製方法に従って、茶抽出乾燥物を作製し、上述の測定方法に従って茶抽出液及び茶抽出乾燥物の組成を調べた。結果を表２に示す。尚、各試料において、抽出液を得る際の分離条件、圧搾液を得る際の圧搾条件、および抽出液への圧搾液の混合量によって組成が調整された。
茶加工品として試料１〜８の茶抽出乾燥物を用いて、１００ｍＬの熱水（温度：９８℃）又は冷水（温度：２０℃）に茶加工品０．５ｇを溶解して飲料を調製し、官能評価試験を行った。
官能評価試験は、飲料の開発を担当する訓練された６人のパネラーにより、飲料を視認すると共に、試飲することにより行った。[Example 1]
(Samples 1-8)
Using the above-mentioned autumn / winter bancha (samples 1 to 7) or Ichibancha (sample 8) as a raw material, a tea extract dried product is prepared according to the above-described preparation method, and a tea extract and a tea extract / dry according to the above-described measurement method. The composition of the product was examined. The results are shown in Table 2. In each sample, the composition was adjusted according to the separation conditions for obtaining the extract, the pressing conditions for obtaining the compressed liquid, and the amount of the compressed liquid mixed into the extract.
Using the dried tea extract of Samples 1 to 8 as a processed tea product, prepare a beverage by dissolving 0.5 g of the processed tea product in 100 mL of hot water (temperature: 98 ° C.) or cold water (temperature: 20 ° C.). A sensory evaluation test was conducted.
The sensory evaluation test was conducted by visually observing the beverage and tasting it by six trained panelists in charge of beverage development.

（比較試料）
比較試料の茶加工品として、市販の一番茶煎茶及び番茶（製茶品）を準備した。更に、これらの一部を原料として用いて、一番茶煎茶及び番茶の各々からインスタント茶を作製した。
なお、インスタント茶の作製は、以下の通りである。
８０℃のイオン交換水１Ｌに茶葉５０ｇを加えて１５分間の抽出を行い、１５０メッシュの網で茶葉を除去して濾紙（アドバンテックＮｏ．２）を通過させ、得られた抽出液を１０倍濃度になるように濃縮して、試料１〜８と同様の乾燥方法によって乾燥し、約１０ｇの乾燥物を得た。
各比較試料について、水可溶性固形分と水不溶性固形分との含有比率を調べた。尚、一番茶煎茶及び番茶（製茶品）については、前述の乾燥物における測定における乾燥物の代わりに茶葉を用いて、それ以外は同様にして測定したので、水不溶性固形分には茶殻が含まれる。結果を表３に示す。
更に、一番茶煎茶及び番茶（製茶品）について、茶葉０．５ｇを１００ｍＬの熱水（温度：９８℃）又は冷水（温度：２０℃）に加えて抽出し、茶葉を除いて飲料を調製し、官能評価試験を行った。
一番茶煎茶及び番茶のインスタント茶については、試料１〜８と同様に飲料を調製して、官能評価試験を行った。(Comparative sample)
Commercially available Ichibancha Sencha and Bancha (tea products) were prepared as processed tea products for comparison. Furthermore, instant tea was produced from each of Ichibancha Sencha and Bancha using some of these as raw materials.
The production of instant tea is as follows.
Add 50 g of tea leaves to 1 liter of ion-exchanged water at 80 ° C., extract for 15 minutes, remove the tea leaves with a 150 mesh net, and pass through filter paper (Advantech No. 2). And dried by the same drying method as Samples 1 to 8 to obtain about 10 g of a dried product.
About each comparative sample, the content ratio of water-soluble solid content and water-insoluble solid content was investigated. In addition, for Ichibancha Sencha and Bancha (tea products), tea leaves were used instead of the dried product in the measurement of the dried product described above, and the other measurements were performed in the same manner. It is. The results are shown in Table 3.
Furthermore, for Ichibancha Sencha and Bancha (tea products), 0.5 g of tea leaves were extracted by adding to 100 mL of hot water (temperature: 98 ° C.) or cold water (temperature: 20 ° C.), and the tea leaves were removed to prepare a beverage. A sensory evaluation test was conducted.
For the first tea sencha and bancha instant tea, a beverage was prepared in the same manner as in samples 1 to 8, and a sensory evaluation test was performed.

（官能評価）
各項目の評価指標は以下の通りとした。
＜外観の評価＞
◎ 鮮緑色の自然な濁り
○ 緑色の混濁
△ 黄緑色の混濁、或いは薄い緑色で弱い濁り
× 透明な黄褐色(sensory evaluation)
The evaluation index of each item is as follows.
<Appearance evaluation>
◎ Natural green turbidity ○ Green turbidity △ Yellowish green turbidity or light green and weak turbidity × Transparent yellowish brown

＜湯出しにおける滋味＞
◎ 番臭くなく鮮度感のある良好な香味
○ 番臭くないが若干の雑味
△ 番臭くないが若干の加熱臭<Taste in hot water delivery>
◎ Good flavor with no odor and freshness ○ No odor but slight miscellaneous △ No odor but slightly heated odor

＜湯出しでの食感、濃度感＞
◎ 適度な濃度感
○ 少し物足りない
△ 若干ザラツキが出る、或いは濃度感弱い<Food texture and concentration in hot water>
◎ Moderate concentration ○ Slightly unsatisfactory △ Slight roughness or weakness

＜水出しでの滋味＞
◎ 番臭くなく鮮度感のある良好な香味
○ 番臭くないが若干の雑味
△ 番臭くないが若干の加熱臭
× 茶葉が開かないため香味薄い、又は、香り立たずバランス悪い<Taste with water out>
◎ Good taste with no odor and freshness ○ No odor but slight miscellaneous △ No odor but slightly heated odor × Tea leaves do not open and flavor is light or unbalanced

＜水出しでの食感・濃度感＞
◎ 適度な濃度感
○ 少し物足りない
△ 若干ザラツキが出る、或いは濃度感弱い
× 茶葉が開かないため濃度感薄い<Food texture / concentration when draining water>
◎ Moderate density ○ Slightly unsatisfactory △ Slightly rough or weak density × Low density due to the tea leaves not opening

＜総合評価＞
上述の各評価項目について集計を行い、下記式５に従って評点を算出した。
（式５）
評点 ＝（◎の数＊５）＋（○の数＊３）＋（△の数＊１）
算出した評点に基づいて、以下のように評価した。
◎ 評点２１〜２５
○ 評点１１〜２０
△ 評点６〜１０
× 評点０〜５<Comprehensive evaluation>
The above-mentioned evaluation items were tabulated, and the score was calculated according to the following formula 5.
(Formula 5)
Rating = (number of ◎ * 5) + (number of ◯ * 3) + (number of △ * 1)
Based on the calculated score, evaluation was performed as follows.
◎ Scores 21-25
○ Rating 11-20
△ Score 6-10
× Rating 0-5

（評価結果）
試料１〜試料８につき、官能評価を行った結果を表４に示す。また、比較試料における評価結果を表５に示す。(Evaluation results)
Table 4 shows the results of sensory evaluation of Sample 1 to Sample 8. Table 5 shows the evaluation results of the comparative samples.

（考察）
表４、表５に示すように、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]との含有比率：[Ａ]／［Ｂ］が０．５〜４０．０の範囲に含まれる試料１〜８は、範囲から逸脱した比較試料よりも官能評価結果が良好である。中でも、含有比率：［Ａ］／［Ｂ］が１．７〜３０．０の範囲である試料２〜４及び試料６，８は、総合評価が特に良好である。最も良好な結果を示したのは一番茶を原料とした試料８であるが、秋冬番茶を原料として使用した試料２及び３もそれに劣るものではない。(Discussion)
As shown in Tables 4 and 5, the content ratio of the water-soluble solid content [A] and the water-insoluble solid content [B]: [A] / [B] is included in the range of 0.5 to 40.0. Samples 1-8 have better sensory evaluation results than comparative samples that deviated from the range. Among them, the comprehensive evaluation is particularly good for Samples 2 to 4 and Samples 6 and 8 in which the content ratio: [A] / [B] is in the range of 1.7 to 30.0. Sample 8 using the most tea as the raw material showed the best results, but samples 2 and 3 using autumn / winter bancha as the raw material are not inferior to that.

また、比較試料については、一番茶の煎茶の場合、湯出しでの官能評価は非常に良好であるが、水出しにおいては茶葉が十分に開かず、濃度感も不十分であり、比較試料に比べて本発明の茶加工品の方が官能評価において優れている。
従って、この実施例から、本発明によって、飲用時に廃棄処理を要する茶殻が発生せず、官能評価が良好な飲料が得られる茶加工品を提供できることが理解され、飲料の水色、濁り、粒子の沈降状況等の外観や、香味等の滋味、食感（飲用感）、濃度感等の評価が高い飲料を簡便に調製することができる。As for the comparative sample, in the case of the most tea sencha, the sensory evaluation in the hot water discharge is very good, but the tea leaves do not open sufficiently in the water discharge, and the concentration feeling is insufficient. In comparison, the processed tea product of the present invention is superior in sensory evaluation.
Therefore, from this example, it is understood that the present invention can provide a processed tea product that does not generate tea husks that need to be disposed of at the time of drinking and can provide a beverage with a good sensory evaluation. Beverages having high evaluations such as the appearance of sedimentation, taste such as flavor, texture (drinking feeling), and feeling of concentration can be easily prepared.

［実施例２］
実施例１において良好な結果が得られた試料２の調製において、茶抽出液の乾燥条件を表６に記載するように変更したこと以外は同様にして、試料９〜試料１４の茶抽出乾燥物を作製した。
更に、製茶された番茶を原料としたインスタント茶を作製し、比較試料とした。
なお、インスタント茶の作製は、以下の通りである。
８０℃のイオン交換水１Ｌに茶葉５０ｇを加えて１５分間の抽出を行い、１５０メッシュの網で茶葉を除去して濾紙（アドバンテックＮｏ．２）を通過させ、得られた抽出液を１０倍濃度になるように濃縮して、これに抹茶０．５ｇを分散させ、１５０℃で噴霧乾燥することによって、約１０ｇの乾燥物を得た。[Example 2]
In the preparation of Sample 2 with good results in Example 1, the dried tea extracts of Sample 9 to Sample 14 were similarly used except that the drying conditions of the tea extract were changed as shown in Table 6. Was made.
Furthermore, an instant tea was produced using tea bancha made as a raw material, and used as a comparative sample.
The production of instant tea is as follows.
Add 50 g of tea leaves to 1 liter of ion-exchanged water at 80 ° C., extract for 15 minutes, remove the tea leaves with a 150 mesh net, and pass through filter paper (Advantech No. 2). The powder was concentrated so that 0.5 g of green tea was dispersed therein, and spray dried at 150 ° C. to obtain about 10 g of a dried product.

試料９〜１４の茶抽出乾燥物、比較試料のインスタント茶及びその原料抽出液の組成を、前述の測定方法によって調べた。その結果を表６に示す。   The composition of the dried tea extract of Samples 9 to 14, the instant tea of the comparative sample, and the raw material extract thereof was examined by the measurement method described above. The results are shown in Table 6.

（官能評価）
試料９〜試料１４の茶抽出乾燥物を茶加工品として用いて飲料を調製し、官能評価試験を行った。又、比較試料のインスタント茶についても同様に飲料を調製して官能評価試験を行った。
各項目の評価指標は以下の通りとした。
＜外観の評価＞
◎ 鮮緑色の自然な濁り
○ 鮮緑色の弱めの濁り、或いは緑色の自然な濁り
△ 黄緑色の弱めの濁り
× 赤み掛かった暗い濁り(sensory evaluation)
Beverages were prepared using the dried tea extracts of Samples 9 to 14 as processed tea products, and a sensory evaluation test was performed. Also, for instant tea as a comparative sample, a beverage was similarly prepared and subjected to a sensory evaluation test.
The evaluation index of each item is as follows.
<Appearance evaluation>
◎ Natural green turbidity ○ Light green turbidity or green natural turbidity △ Yellowish green turbidity × Reddish dark turbidity

＜湯出しにおける滋味＞
◎ 鮮度香、或いは適度な甘香
○ 少し青臭さがある
△ 若干の加熱臭有り、或いは加熱感と抹茶感が混在<Taste in hot water delivery>
◎ Fresh scent or moderate sweet scent ○ Slightly blue odor △ Slightly heated odor or mixed feeling of heating and green tea

＜湯出しでの食感、濃度感＞
◎ 適度な濃度感
○ 少し物足りない
△ 物足りない<Food texture and concentration in hot water>
◎ Moderate concentration ○ Slightly unsatisfactory △ Unsatisfactory

＜総合評価＞
上述の各評価項目について集計を行い、下記式６に従って評点を算出した。
（式６）
評点 ＝ （◎数＊５）＋（○数＊３）＋（△数＊１）
算出した評点に基づいて、以下のように評価した。
◎ 評点１１〜１５
○ 評点６〜１０
△ 評点１〜５
× 評点０<Comprehensive evaluation>
The above-mentioned evaluation items were tabulated and the score was calculated according to the following formula 6.
(Formula 6)
Grade = (◎ Number * 5) + (○ Number * 3) + (△ Number * 1)
Based on the calculated score, evaluation was performed as follows.
◎ Score 11 ~ 15
○ Score 6-10
△ Score 1-5
× Rating 0

（評価結果）
試料９〜２５及び比較試料における官能評価の結果を表７に示す。(Evaluation results)
Table 7 shows the results of sensory evaluation of samples 9 to 25 and the comparative sample.

（考察）
表６及び表７によれば、グルコースとフルクトースの合計含有量［Ｍ］とスクロース含有量［Ｄ］との比（糖比率）：［Ｍ］／［Ｄ］が０．０５〜０．２０の範囲に含まれる試料９〜１４では、いずれも官能評価が良好である。中でも、糖比率：［Ｍ］／［Ｄ］が０．０８〜０．２０である試料９〜１３の評価は、より良好である。(Discussion)
According to Table 6 and Table 7, ratio (sugar ratio) of total content [M] of glucose and fructose [S] and sucrose content [D]: [M] / [D] is 0.05-0.20. In the samples 9 to 14 included in the range, the sensory evaluation is good. Especially, the evaluation of the samples 9-13 whose sugar ratio: [M] / [D] is 0.08-0.20 is more favorable.

比較試料は、市販されている抹茶入りインスタントティーを想定して、噴霧乾燥法によって作製したインスタント茶であり、水不溶性固形分を配合するために抹茶を加えているが、分糖比率は、試料９〜１４とは異なり、その外観は、色沢的に試料９〜１４より劣る。
従って、この実施例からも、本発明によって、飲用時に廃棄処理を要する茶殻が発生せず、官能評価が良好な飲料が得られる茶加工品を提供可能であることが理解され、飲料の水色、濁り、粒子の沈降状況等の外観や、香味等の滋味、食感（飲用感）、濃度感等の評価が高い飲料を簡便に調製することができる。The comparative sample is an instant tea made by spray drying method assuming a commercially available instant tea with matcha, and is added with matcha to mix water-insoluble solids. Unlike 9-14, the appearance is inferior to Samples 9-14 in various ways.
Therefore, also from this example, it is understood that the present invention can provide a processed tea product that does not generate tea husks that need to be disposed of at the time of drinking and can provide a beverage having a good sensory evaluation. Beverages with high evaluations such as turbidity, appearance such as sedimentation of particles, taste such as flavor, texture (drinking feeling), and feeling of concentration can be easily prepared.

本発明の茶加工品及びその製造方法によって、風味や外観等が格段に向上し、茶の有効成分を効率的に摂取できるインスタント茶が提供可能であり、茶加工品の普及に貢献する。又、茶加工品の製造において、茶殻廃棄物の量が減少し、資源の利用効率に貢献する。   According to the processed tea product of the present invention and the method for producing the same, flavor, appearance, and the like can be greatly improved, and instant tea that can efficiently ingest the active ingredients of tea can be provided, which contributes to the spread of processed tea products. Also, in the manufacture of processed tea products, the amount of tea husk waste is reduced, which contributes to resource utilization efficiency.

Claims (10)

茶抽出液の乾燥物によって構成され、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]の含有比率：[Ａ]／［Ｂ］が０．５〜４０．０である茶加工品。   Processed tea product comprising a dry product of tea extract and having a water-soluble solid content [A] and a water-insoluble solid content [B] content ratio: [A] / [B] of 0.5 to 40.0. 前記含有比率：[Ａ]／［Ｂ］が１．７〜４０．０である請求項１記載の茶加工品。   The processed tea product according to claim 1, wherein the content ratio: [A] / [B] is 1.7 to 40.0. グルコース及びフルクトースの合計含有量［Ｍ］とスクロース含有量［Ｄ］との比：［Ｍ］／［Ｄ］が０．０５〜０．２０の範囲であり、スクロース含有量［Ｄ］が、３．０〜１５．０wt%の範囲である請求項１又は請求項２に記載の茶加工品。   Ratio of total content of glucose and fructose [M] to sucrose content [D]: [M] / [D] is in the range of 0.05 to 0.20, and sucrose content [D] is 3 The processed tea product according to claim 1 or 2, which is in a range of 0.0 to 15.0 wt%. 前記茶抽出液は、殺青処理又は萎凋処理を施した茶葉の細片状切断物からの抽出液である請求項１〜３の何れか１項に記載の茶加工品。   The tea-processed product according to any one of claims 1 to 3, wherein the tea extract is an extract from a strip-like cut product of tea leaves that has been subjected to a blue-killing process or a wilting process. 前記茶抽出液は、スラリー状である請求項１〜４の何れか１項に記載の茶加工品。   The tea extract according to any one of claims 1 to 4, wherein the tea extract is in a slurry form. 前記茶抽出液の乾燥物は、粉末状及び／又は顆粒状である請求項１〜５の何れか１項に記載の茶加工品。   The processed tea product according to any one of claims 1 to 5, wherein the dried tea extract is in the form of powder and / or granules. 殺青処理又は萎凋処理が施され、切断された細片状の茶葉切断物を得る切断工程と、
細片状の茶葉切断物から抽出して茶抽出液を得る抽出工程と、
茶抽出液を加熱乾燥して茶抽出乾燥物を得る乾燥工程と
を有し、前記乾燥工程において加熱乾燥する前記茶抽出液は、水可溶性固形分［Ａ］と水不溶性固形分[Ｂ]の含有比率：[Ａ]／［Ｂ］が０．２５〜２０．０の範囲である茶加工品の製造方法。Cutting process to obtain a cut strip-shaped tea leaf cut product that has been subjected to blue killing treatment or wilting treatment,
An extraction process for obtaining a tea extract by extracting from the cut pieces of tea leaves;
The tea extract obtained by heating and drying the tea extract to obtain a tea extract dry product, wherein the tea extract heated and dried in the drying step has a water-soluble solid content [A] and a water-insoluble solid content [B]. Content ratio: [A] / [B] is a method for producing a processed tea product in a range of 0.25 to 20.0. 前記茶葉切断物の大きさは、３ｍｍ以下であり、前記乾燥工程は、前記茶抽出液を加熱体に直接接触させる接触加熱によって行われる請求項７に記載の茶加工品の製造方法。   The size of the tea leaf cut product is 3 mm or less, and the drying process is a method for producing a processed tea product according to claim 7, which is performed by contact heating in which the tea extract is directly brought into contact with a heating body. 前記乾燥工程における前記加熱体の温度は、１００〜１６０℃の範囲であり、前記抽出液が乾燥した後の前記加熱体との接触時間が４〜９０秒の範囲に調整される請求項８に記載の茶加工品の製造方法。   The temperature of the heating body in the drying step is in the range of 100 to 160 ° C, and the contact time with the heating body after the extract is dried is adjusted to be in the range of 4 to 90 seconds. A method for producing the described tea processed product. 前記切断工程において、茶葉は水を加えた状態で切断され、これにより、前記抽出工程は前記切断工程と並行して行われる請求項７〜９の何れか1項に記載の茶加工品の製造方法。   In the said cutting process, a tea leaf is cut | disconnected in the state which added water, and, thereby, the said extraction process is performed in parallel with the said cutting process, The manufacture of the tea processed product of any one of Claims 7-9 Method.