JP2519868B2 - Tea-containing food and manufacturing method thereof - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible food containing tea and a method for producing the same.

[0002]

2. Description of the Related Art Green tea contains active ingredients such as various vitamins and minerals, and it is known that these active ingredients are useful for anti-aging and anti-cancer action.

[0003]

However, when tea is placed in hot water and drunk, the amount of the active ingredient leaching into the hot water is so small that the active ingredient cannot be ingested efficiently and the active ingredient is not consumed. The tea leaves that contained a large amount had to be discarded.

Although the above problems can be solved by directly eating tea leaves, the astringency and bitterness due to the tannins of the tea components are strong and unsuitable for eating.

There is also a problem that the tea leaves that have been eaten remain in the mouth and cause discomfort.

[0006] The present invention is to solve the above-mentioned problems, and it is possible to efficiently ingest the active ingredient contained in tea, and a tea-containing food that hardly causes astringency and bitterness when eaten, and It is intended to provide a manufacturing method thereof.

Another object of the present invention is to provide a food product containing tea which can prevent the eaten tea from remaining in the mouth.

[0008]

To achieve the above object, the present invention relates to a food product containing tea obtained by mixing a tea strip and a seaweed strip, wherein the tea strip has a side length of 1 It does not pass through the eyes of a square sieve of less than 0.8 mm, and the length of one side is from 1.8 mm
Grinded to a size that passes through a 2.4 mm square sieve mesh, the seaweed strips do not pass through a square sieve mesh with a side length of less than 3.6 mm, and a side length of 3. 6 mm to 5.0
Mill it to a size that will pass through the eyes of a square sieve of mm,
1.5: 1 to 2.5: 1 of these tea strips and seaweed strips
In the composition of the food product with tea mixed in the weight ratio of.

Further, the processed tea does not pass through the eyes of a square sieve having a side length of less than 1.8 mm, and the side length is 1.8.
mm-2.4 mm square sieving process to obtain a tea strip by crushing, a step of drying this tea strip, a step of drying algal-like nori, and a drying step Nori seaweed is crushed to a size that does not pass through square sieve eyes with a side length of less than 3.6 mm, but passes through square sieve eyes with a side length of 3.6 mm to 5.0 mm. The step of obtaining strips, and the dried tea strips and the seaweed strips: 1.5:
And a step of mixing at a weight ratio of 1 to 2.5: 1.

[0010]

When the food of the present invention is directly eaten, the sweetness of the seaweed component glutamic acid reduces the astringency and bitterness of the tea component tannin.

Also, the tea strips and the seaweed strips are mixed in a ratio of 1.5: 1.
By mixing at a weight ratio of up to 2.5: 1, the sweetness of seaweed and the taste and aroma of tea are in good harmony.

[0012] Further, the length of one side does not pass through a square sieve whose length is less than 1.8 mm, and the length of one side is 1.8 mm-2.
When a tea strip crushed to a size that passes through a 4 mm square sieve is used, the tea strip is easily dissolved in saliva and does not remain in the mouth.

[0013] And, it does not pass through the square sieve having a side length of less than 3.6 mm, and the side length is from 3.6 mm.
If you use a piece of seaweed crushed to a size that can pass through a 5.0 mm square sieve, the taste and quantity of seaweed will be good,
Moreover, it tastes good.

Furthermore, since the tea leaves are crushed into tea strips and the tea strips are dried, the tea strips are uniformly burnt without burning. On the other hand, after drying the alga-like nori,
Crush and obtain seaweed strips. Then, the tea strip and the seaweed strip are mixed to produce a food product containing tea.

[0015]

Next, an embodiment of the present invention will be described. First,
Sencha is obtained by the usual processes such as steaming, rough chaffing, finishing chaffing, and drying.

Then, the green tea is crushed into tea fine pieces, and the tea fine pieces are further dried by a dryer.

The temperature in the dryer is 250 ° C. to 300 ° C., and by applying high heat, steam partial pressure is simultaneously generated up to the core of the tea strip. For this reason, the tea pieces are uniformly burnt without burning, and the surface of the tea pieces is not dried. This drying reduces the tannins in the tea strips and converts them into amino acids.

On the other hand, algae-like raw Nori seaweed is baked without straining and dried, and this is crushed to produce Nori seaweed pieces. Glutamic acid remains in the seaweed strip thus produced.

The above tea strips and seaweed strips are mixed to produce the tea-containing food of this example. If you eat directly the food obtained in this way, you can efficiently ingest various vitamins, minerals, etc., which are the active ingredients of tea, and the sweetness of glutamic acid, the ingredient of seaweed, alleviates the astringency and bitterness of tannin, the ingredient of tea. Is also very good and easy to eat.

The applicant also conducted various sensory tests by 20 specialized panels in order to select foods that were easier to eat. The results are shown below.

(Sensory test 1) A plurality of samples having different mixing ratios of tea strips and seaweed strips, that is, weight ratios were produced, and the taste of each sample was evaluated. The results shown in Table 1 were obtained. It was The column of weight ratio in Table 1 is the weight ratio of the tea strip to the seaweed strip "1".

[0022]

[Table 1]

From the results of the sensory test 1, when the mixing ratio of the tea strips and the seaweed strips was set between 1.5: 1 and 2.5-1, the sweetness of the seaweed and the taste and aroma of the tea were obtained. Harmonized reasonably and proved more desirable.

(Sensory Test 2) Tea strips were passed through a sieve having different mesh sizes to extract various samples, and the texture evaluations obtained by mixing each sample with the seaweed strips are shown in Table 2. In addition, the sieve has square eyes.

[0025]

[Table 2]

As the result of the sensory test 2, it does not pass through the square sieve eyes having a side length of less than 1.8 mm, and the square sieve eyes having a side length of 1.8 mm to 2.4 mm. When a tea strip crushed to a size that passes through is used, the tea strip is easily dissolved in saliva and does not remain in the mouth. Therefore, it was found that a tea piece of this size is easy to eat.

It was also found that when the tea strips crushed to this size were used, it was difficult to separate the tea strips and the seaweed strips when packed in a bag.

Further, when the size of the tea strip is set to the sample "A", there is a possibility of burning during drying, which is not preferable. Furthermore, since it is too small compared to the seaweed strips, the tea strips and the seaweed strips stored in the packaging bag are completely separated from each other, which is unattractive.

Further, the size of the tea strip is measured by the sample "F",
When set to “G”, large stalks and the like look like foreign matter and are even more unattractive.

(Sensory Test 3) Table 3 shows the results of evaluation by mixing various pieces of laver pieces with sieves having different mesh sizes to extract various samples and mixing the pieces with tea pieces. In addition, the sieve has square eyes.

[0031]

[Table 3]

As a result of the sensory test 3, the length of one side is 3.6.
It has been found that seaweed strips which do not pass through the square sieve eyes of less than mm and pass through the square sieve eyes having a side length of 3.6 mm to 5.0 mm are preferred.

It was also found that when the size of the seaweed pieces was set to "D", the tea pieces and the seaweed pieces were difficult to separate when packed in a bag, and a good mixed state could be maintained.

Furthermore, by integrating the appropriate conditions obtained in the above sensory tests 1 to 3, the length of one side is 1.8 mm or less, without passing through the square sieving mesh of which the length of one side is less than 1.8 mm. 2.4
Tea pieces crushed to a size that can pass through the square sieve of mm, and the side length of 3.6 mm to 5 that does not pass through the square sieve whose side length is less than 3.6 mm. 1.5: 1 with seaweed strips that have passed through a 0.0 mm square sieve.
When using a food product containing tea mixed at a weight ratio of 2.5: 1,
It has the best texture with no astringency and bitterness, and does not remain in the mouth.

In addition, the tea-containing food of the above-mentioned embodiment was sesame,
You may mix bonito powder, egg powder, etc. to the extent that the active ingredient of tea is not damaged. In this way, the food is rich in color sense and more nutritionally balanced.

[0036]

As described above, according to the present invention, when a food containing a mixture of tea strips and seaweed strips is eaten, the sweetness of the seaweed component glutamic acid relieves the astringency and bitterness of the tea component tannins. It is easy to effectively ingest the active ingredient of tea, and the taste and texture are improved, making it easier to eat.

Also, the tea strips and the seaweed strips are mixed in a ratio of 1.5: 1.
When mixed in a weight ratio of up to 2.5: 1, the sweetness of seaweed and the taste and aroma of tea are in good harmony, and the taste is further improved.

[0038] Further, it does not pass through a square sieve having a side length of less than 1.8 mm, and a side length of 1.8 mm-2.
Tea pieces crushed to a size that can pass through a 4 mm square sieve mesh, and a side length of 3.6 mm to 5 that does not pass through a square sieve mesh whose side length is less than 3.6 mm. When mixed with a piece of seaweed crushed to a size that can pass through a 0.0 mm square sieve, the tea pieces are easily dissolved in saliva and do not remain in the mouth, making the texture even easier to eat and The flavor and quantity of seaweed is good, and the taste is good.

Further, a step of crushing tea leaves to obtain tea strips, a step of drying the tea strips, a step of drying algal-like nori, and a step of crushing the dried nori to obtain nori strips And a step of mixing the dried tea strip and the seaweed strip.

For this reason, the tea pieces are uniformly burnt to the inside without burning, and the surface drying phenomenon of the tea pieces does not occur. This drying has the effect of reducing the tannins in the tea strips and converting them into amino acids to increase the umami.

In addition, in the thus-prepared food containing tea, the sweetness of glutamic acid, which is a component of seaweed, alleviates the astringency and bitterness of the tannin, which is a component of tea, and tea can be eaten as it is.
The active ingredient can be efficiently ingested. It has a special effect.

Claims (2)

(57) [Claims] 1. A food product containing tea obtained by mixing tea strips and seaweed strips, wherein the tea strips do not pass through a square sieve having a side length of less than 1.8 mm, Grind to a size that allows it to pass through a square sieve mesh with a side length of 1.8 mm to 2.4 mm, and the seaweed strips should pass through a square sieve mesh with a side length of less than 3.6 mm. First, the tea pieces and seaweed pieces are crushed to a size that allows them to pass through a square sieve having a side length of 3.6 mm to 5.0 mm. : 1
A food product with tea, characterized by being mixed in a weight ratio of. 2. The processed tea does not pass through the eyes of a square sieve whose one side length is less than 1.8 mm, and the one side length is from 1.8 mm.
The process of crushing to a size that passes through a 2.4 mm square sieve to obtain a tea strip, the process of drying this tea strip, the process of drying algal-like nori, and the dried nori It does not pass through the eyes of a square sieve with a side length of less than 3.6 mm, and a side length of 3.6 mm to 5.0 mm.
And a step of pulverizing the dried tea strips and the seaweed strips into a size of 1.5: 1 to
And a step of mixing in a weight ratio of 2.5: 1.