JP4818192B2 - Method for producing green dried tea leaves, and dried tea leaves and powdered beverages by the method - Google Patents
Method for producing green dried tea leaves, and dried tea leaves and powdered beverages by the method Download PDFInfo
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Description
本発明は、乾燥茶葉の製造方法、特に、原料に杜仲の生葉、桑の生葉或いはふきの生葉を用いて、鮮やかな緑色を呈する乾燥茶葉を製造する方法、並びに該方法による乾燥茶葉及び粉末飲料に関する。 The present invention relates to a method for producing dry tea leaves, in particular, a method for producing dry tea leaves exhibiting a vivid green color using raw raw leaves of Tochu, mulberry leaves or wiping leaves as raw materials, and dry tea leaves and powdered drinks by the method About.
近年、杜仲茶は健康飲料として注目されてきており、その製造方法の提案も数多くなされている。
現在、実用化されている杜仲茶の製造方法の発明として、「杜仲生葉を温度１００〜１１０℃で２０〜１２０秒間蒸し、次いで揉捻し、天日で４〜５日、または乾燥機を用いて熟成させながら、水分量５％まで乾燥し、焙煎することを特徴とする杜仲茶の製造方法。」の発明(特許文献１参照)があるが、該方法は緑色を呈する杜仲茶を製造するものではない。
In recent years, Tochu tea has attracted attention as a health drink, and many proposals have been made for its production method.
As an invention of a method for producing Tochu tea that is currently in practical use, “Steamed Nakafu leaves are steamed at a temperature of 100 to 110 ° C. for 20 to 120 seconds, then twisted and then sunlit for 4 to 5 days, or using a dryer. There is an invention (refer to Patent Document 1), which is characterized by drying and roasting to a moisture content of 5% while aging, and this method produces a green tea with a green color. It is not a thing.
上記発明とは別に、杜仲の葉を粉末にして有効成分をまるごと摂取するようにした製品も開発され、その中には緑色を呈する粉末状の杜仲茶もあり、そのような杜仲茶の製造方法の発明も公知である(特許文献２〜５参照)。
しかしながら、特許文献２の方法は、酵素の発酵を止め、葉緑素の劣化を防止するために、複雑な製造工程を採用しなければならないという問題があった。
また、特許文献３の方法は、加熱温度が低く、杜仲葉粉末の緑色を維持するためには、その後の乾燥条件、粉砕条件を微妙に調整しなければならないという問題があった。
また、特許文献４の方法は、杜仲茶の緑色を維持するために、特殊な薬液を使用する必要があった。
さらに特許文献５の方法は、杜仲茶の緑色を維持するために、破砕・粉砕工程と乾燥工程を繰り返さなければならないものであった。
Aside from the above invention, a product has been developed in which the whole active ingredient is ingested with powdered Tochu leaves, among which there is a powdered Tochu tea that exhibits a green color, and a method for producing such Tochu tea The invention is also known (see Patent Documents 2 to 5).
However, the method of Patent Document 2 has a problem that a complicated manufacturing process must be employed to stop enzyme fermentation and prevent chlorophyll degradation.
Further, the method of Patent Document 3 has a problem that the heating temperature is low, and the subsequent drying conditions and pulverization conditions must be finely adjusted in order to maintain the green color of the Tochu leaf powder.
Further, the method of Patent Document 4 requires the use of a special chemical solution in order to maintain the green color of Tochu tea.
Furthermore, the method of patent document 5 had to repeat the crushing / crushing process and the drying process in order to maintain the green color of Tochu tea.
また、杜仲茶の緑色を維持するための杜仲の生葉の保管・保存方法の発明も公知である(特許文献６及び７参照)が、特許文献６の方法は、杜仲の生葉の緑色を維持するためには、日光を遮断するだけではなく、容器の通風を良くし、温度管理を厳密に行わなければならないものであった。また、特許文献７の方法も、杜仲の生葉の緑色を維持するためには、容器の通風を良くし、温度管理を厳密に行う必要があるものであった。 In addition, the invention of a method for storing and preserving fresh green leaves of Tochu tea for maintaining the green color of Tochu tea is also known (see Patent Documents 6 and 7). However, the method of Patent Document 6 maintains the green color of fresh leaves of Tochu tea. For this purpose, not only was sunlight blocked, but the ventilation of the container was improved and temperature control had to be strictly performed. Further, the method of Patent Document 7 also requires that the container be ventilated and temperature controlled strictly in order to maintain the green color of the fresh leaves of Tochu.
また、桑茶についても、特許文献８〜９に製造方法が提案されているが、いずれも蒸す工程を採用しており、鮮やかな緑色を呈する桑茶が製造できるものではなかった。 Moreover, although the manufacturing method is proposed by patent documents 8-9 also about the mulberry tea, all employ | adopted the process of steaming, and the mulberry tea which exhibits bright green was not able to be manufactured.
本発明者は、上記のような問題を解決し、杜仲及び桑の生葉の面倒な保管手段、複雑な杜仲茶及び桑茶の製造工程を採用せずに、また、特殊な薬液を使用することもなく、簡便な方法で緑色の杜仲茶及び／又は桑茶を製造する方法を見いだし、既に提供している（特願２００６−２２３１８３）。
この提案による製造方法は、杜仲及び／又は桑の生葉を原料として用い、３００〜３５０℃で炒る炒り工程に次いで、乾燥を含む工程を経て、緑色の乾燥茶葉を製造するというものである。
The production method according to this proposal is to produce green dry tea leaves through a step including drying after a roasting step of fried at 300 to 350 ° C. using raw leaves of Tochu and / or mulberry as a raw material.
本発明者は、前記提案の製造方法について、更に研究を重ねたところ、杜仲、桑又はふきの葉の緑色を出来るだけ保持させるばかりでなく、できるだけ低温で乾燥させてそれぞれの葉がもつ成分を維持したまま乾燥させる必要があることが判明した。
また、粉砕においても、従来の気流式粉砕では摩擦熱等で７０〜８０℃以上の熱を発生するために、粉砕後すぐに冷蔵庫等で冷やす必要があることが判明した。
本発明は、こうした問題を解決し、鮮やかな緑色を呈するとともに、酸化がきわめて少ない高品質の乾燥茶葉を提供することを目的とするものである。
As a result of further research on the proposed production method, the present inventor not only preserves the green color of Tochu, Mulberry or wiping leaves as much as possible, but also drys them at as low a temperature as possible so that each leaf has components. It has been found necessary to dry while maintaining.
Also in the pulverization, it has been found that the conventional airflow-type pulverization generates heat of 70 to 80 ° C. or more due to frictional heat or the like, so that it is necessary to cool it in a refrigerator immediately after the pulverization.
An object of the present invention is to solve these problems and provide a high-quality dried tea leaf that exhibits a bright green color and extremely little oxidation.
本発明者は、上記の問題を解決すべく検討した結果、上記特許文献１１に記載の乾燥方法を採用することにより、低温乾燥で各生葉が有する成分を維持したまま乾燥できるという知見を得た。
また、粉砕方法として、上記特許文献１２に記載の粉砕方法を採用することにより、低温でしかも更に微粉砕で、自己破裂型の粉砕の形で水分を吸収しやすく、溶けやすいものにすることができるという知見を得た。
さらに、乾燥茶葉を粉砕したものに、昆布の粉末及びコラーゲンの粉末を添加することにより、健康飲料を提供しうるという知見も得た。
As a result of studying to solve the above problems, the present inventor has obtained the knowledge that by adopting the drying method described in Patent Document 11, drying can be performed while maintaining the components of each fresh leaf at low temperature drying. .
Further, by adopting the pulverization method described in Patent Document 12 as a pulverization method, it is easy to absorb moisture and dissolve easily in the form of self-rupture type pulverization at a low temperature and further by fine pulverization. I got the knowledge that I can do it.
Furthermore, the knowledge that a health drink can be provided by adding the kelp powder and the collagen powder to the crushed dried tea leaves was also obtained.
本発明は、これらの知見に基づいて完成されたものであり、以下の発明を提供するものである。
（１）杜仲、桑及びふきからなる群から選ばれる少なくとも一種の生葉を原料として用い、排蒸しつつ３００〜３５０℃で炒る炒り工程、次いで、乾燥を含む工程を経て製造する緑色の乾燥茶葉の製造方法であって、前記乾燥が、減圧下において、マイクロ波加熱及び遠赤外線加熱を連続的にあるいは間歇的に行うものであることを特徴とする緑色の乾燥茶葉の製造方法。
（２）前記乾燥の前に、７０℃以下で予備乾燥を行うことを特徴とする前記（１）の緑色の杜仲茶葉及び／又は桑茶葉の製造方法。
（３）前記乾燥工程の後に粉砕工程を有することを特徴とする前記（１）又は（２）の緑色の乾燥茶葉の製造方法。
（４）前記（１）ないし（３）のいずれかの製造方法で得られた緑色の茶葉を、粉砕して粉末にする工程を含むことを特徴とする緑色の粉末飲料の製造方法。
（５）前記粉砕を、粉砕機内に発生した気流をブレードにより加速して形成された高速の旋回流及び渦流と、部分的に真空となった真空部とによって行うことを特徴とする前記（４）の緑色の粉末飲料の製造方法。
（６）前記（１）ないし（３）のいずれかの方法により製造したことを特徴とする緑色の乾燥茶葉。
（７）前記（４）又は（５）の方法により製造したことを特徴とする緑色の粉末飲料。
（８）前記（７）の緑色の粉末飲料に、乾燥昆布の粉末及びコラーゲンの粉末を加えたことを特徴とする粉末飲料。
The present invention has been completed based on these findings, and provides the following inventions.
(1) A green dry tea leaf produced through a frying process in which at least one kind of fresh leaves selected from the group consisting of Tochu, mulberry and wiping is used as a raw material and fried at 300 to 350 ° C. while being steamed , and then dried. A method for producing a green dried tea leaf, characterized in that the drying is a continuous or intermittent microwave heating and far-infrared heating under reduced pressure.
(2) The method for producing green Tochu tea leaves and / or mulberry tea leaves according to (1), wherein preliminary drying is performed at 70 ° C. or lower before the drying.
(3) The method for producing a green dried tea leaf according to (1) or (2), further comprising a pulverizing step after the drying step.
(4) A method for producing a green powder beverage, comprising a step of pulverizing the green tea leaves obtained by the production method of any one of (1) to (3).
(5) The pulverization is performed by a high-speed swirling flow and vortex formed by accelerating an air flow generated in a pulverizer with a blade, and a vacuum part partially evacuated (4) ) For producing a green powdered beverage.
(6) A dry green tea leaf produced by the method according to any one of (1) to (3) above.
(7) A green powder beverage produced by the method of (4) or (5).
(8) A powdered beverage obtained by adding dried kelp powder and collagen powder to the green powdered beverage of (7).
本発明の製造方法により、鮮やかな緑色を呈するとともに、酸化がきわめて少ない高品質の乾燥茶葉を得ることができるとともに、本発明の粉砕方法によれば、低温でしかもさらに微粉砕が可能となり、得られたものは、水分を吸収しやすく、溶けやすいものとなる。 According to the production method of the present invention, it is possible to obtain high-quality dried tea leaves that exhibit a bright green color and extremely little oxidation, and according to the pulverization method of the present invention, further fine pulverization is possible at a low temperature. The resulting product is easy to absorb moisture and dissolve easily.
以下、本発明について詳しく説明する。
従来、杜仲又は桑の生葉は、蒸す等の加熱処理を施すことにより、葉中に存在する発酵を促進させる酵素を失活させているが、この加熱処理の温度は、通常、１００℃前後であり、加熱処理が、炒る処理の場合でも、２００℃を超えるような温度は採用されていない。
本発明においては、杜仲、桑及びふきからなる群から選ばれる少なくとも一種の生葉を原料として用い、排蒸しつつ３００〜３５０℃という高温での炒り工程を採用することにより、発酵を促進させる酵素の失活を完全に行うことができると共に、予想外に、鮮やかな緑色を維持でき、しかも、その後の乾燥工程においても変色することがないことを見出し、本発明を完成するに至ったものである。
The present invention will be described in detail below.
Conventionally, the fresh leaves of Tochu or Mulberry have inactivated enzymes that promote fermentation present in the leaves by performing heat treatment such as steaming, but the temperature of this heat treatment is usually around 100 ° C. Yes, even when the heat treatment is a roasting process, a temperature exceeding 200 ° C. is not adopted.
In the present invention, at least one kind of fresh leaves selected from the group consisting of Tochu, mulberry and wiping is used as a raw material, and an enzyme that promotes fermentation by adopting a roasting process at a high temperature of 300 to 350 ° C. while steaming . It has been found that it can be completely deactivated, and unexpectedly can maintain a vivid green color, and that it will not be discolored in the subsequent drying process, and has completed the present invention. .
本発明の炒り工程における装置としては、通常の釜炒り機を用いることができる。
炒り工程の温度が３００℃未満では、酵素の失活が十分ではなく、一方３５０℃を超えると緑色の維持が難しいので、３００〜３５０℃が好ましい。
炒る時間は、５分未満では、酵素の失活が十分ではなく、１５分を超えると緑色の維持が難しいので、５〜１５分の範囲で調整することが好ましい。
As an apparatus in the roasting process of the present invention, a normal pot roasting machine can be used.
If the temperature in the frying process is less than 300 ° C, the enzyme is not sufficiently deactivated. On the other hand, if it exceeds 350 ° C, it is difficult to maintain the green color, so 300 to 350 ° C is preferable.
If the roasting time is less than 5 minutes, the enzyme is not sufficiently deactivated, and if it exceeds 15 minutes, it is difficult to maintain the green color.
本発明においては、炒り工程後の茶葉を乾燥するが、この乾燥方法として、減圧下において、マイクロ波加熱及び遠赤外線加熱を連続的にあるいは間歇的に行う方法を用いることを１つの特徴とするものである。
該乾燥方法は、減圧による作用と、マイクロ波加熱による作用と、遠赤外線加熱による作用とを同時に行うものである。すなわち、減圧により無酸素環境を作りだし、茶葉に含まれる水分の沸騰点を下げた状態で乾燥する。また、マイクロ波加熱により、茶葉内部の水分を茶葉外部に押し出し、遠赤外線加熱により、茶葉表面の水分を瞬時に除去するものである。そして、茶葉は自らの気化熱によりクーリングされるとともに、その温度は真空度によってコントロールされるものである。
In the present invention, the tea leaves after the roasting process are dried, and this drying method is characterized in that a method of continuously or intermittently performing microwave heating and far-infrared heating under reduced pressure is used. Is.
The drying method simultaneously performs an action due to reduced pressure, an action due to microwave heating, and an action due to far-infrared heating. That is, an oxygen-free environment is created by reducing the pressure, and drying is performed with the boiling point of the moisture contained in the tea leaves lowered. Also, the water inside the tea leaf is pushed out of the tea leaf by microwave heating, and the water on the tea leaf surface is instantly removed by far infrared heating. The tea leaves are cooled by their own heat of vaporization, and the temperature is controlled by the degree of vacuum.
上記のようにして乾燥された本発明の乾燥茶葉は、無酸素環境において低温で乾燥が行われるため、鮮やかな緑色を呈しているばかりでなく、酸化の極めて少ない高品質な茶葉を得ることができる。また、１回の工程が３０〜１２０分程度の短い時間で乾燥することができるために、エネルギーコストの低い合理的な乾燥が実現できるものである。 Since the dried tea leaves of the present invention dried as described above are dried at low temperature in an oxygen-free environment, not only a bright green color but also high quality tea leaves with extremely little oxidation can be obtained. it can. Moreover, since one process can be dried in a short time of about 30 to 120 minutes, rational drying with low energy cost can be realized.
本発明においては、前記乾燥の前に、低温による予備乾燥を行うこともできる。この低温による予備乾燥は、乾燥機により７０℃以下で２５〜４０分行うことが好ましく、乾燥機としては再乾機を用いることができる。 In the present invention, preliminary drying at a low temperature may be performed before the drying. This preliminary drying at a low temperature is preferably performed at 70 ° C. or lower for 25 to 40 minutes with a dryer, and a re-dryer can be used as the dryer.
前述のとおり、本発明の方法で得られた杜仲及び／又は桑の乾燥茶葉は、鮮やかな緑色を呈しており、お湯を注いでそのまま飲むことができるが、さらにこの乾燥茶葉を粉砕することにより、乾燥茶葉の鮮やかな緑色を維持したまま粉末状の緑色の杜仲及び／又は桑の粉末飲料を製造することができる。 As described above, the dried tea leaves of Tochu and / or Mulberry obtained by the method of the present invention have a bright green color and can be poured as it is with hot water, but by further crushing the dried tea leaves, A powdery green Tochu and / or mulberry powder beverage can be produced while maintaining the bright green color of the dried tea leaves.
本発明における茶葉の粉砕は、粉砕機内に発生した気流をブレードにより加速して形成された高速の旋回流及び渦流と、部分的に真空となった真空部とによって行うことが好ましい。
すなわち、該粉砕方法は、粉砕室に旋回流を発生させるとともに該旋回流を乱す気流を発生させることにより、該粉砕室に導入された茶葉及び粉砕された茶葉を攪拌しながらの衝突による粉砕とともに、気流の一部に発生する大きな負圧により膨爆に似た状態（いわゆる「かまいたち」状態）による粉砕とによって粉砕されることを特徴とするものであり、粉砕室内の真空の発生した部分では、投入された茶葉に切断する力が加わり、茶葉は徐々に細かくなっていく。
該粉砕方法を採用した場合には、気流と真空による刃で粉砕を行うために、粉砕時においてほとんど温度上昇することなく、茶葉成分の劣化及びダメージを与えずに粉砕することが可能となる。
また、粉砕された茶葉は、上記粉砕方法で得られる独特の形状を有しており、水に対する浸透力に優れており、特に後述する粉末飲料とする際には、水に溶けやすくなるという利点を有している。
The tea leaves in the present invention are preferably pulverized by a high-speed swirling flow and vortex flow formed by accelerating the airflow generated in the pulverizer with a blade and a vacuum part that is partially evacuated.
That is, the pulverization method generates a swirling flow in the pulverization chamber and generates an air flow that disturbs the swirl flow, thereby pulverizing the tea leaf introduced into the pulverization chamber and the crushed tea leaf by collision while stirring. It is characterized by being pulverized by pulverization in a state similar to expansion (so-called “kamai” state) due to a large negative pressure generated in a part of the airflow. The cutting force is added to the introduced tea leaves, and the tea leaves gradually become finer.
When the pulverization method is employed, pulverization is performed with an air flow and a blade using a vacuum, so that the temperature can hardly be increased during pulverization and pulverization can be performed without causing deterioration and damage to the tea leaf components.
In addition, the crushed tea leaves have a unique shape obtained by the above pulverization method, and are excellent in water penetration, particularly when used as a powdered beverage, which will be described later, the advantage of being easily soluble in water. have.
本発明において、乾燥された茶葉を粉砕して粉末状にし、粉末飲料とした場合には、抽出したものではなく、杜仲の葉、桑の葉或いはふきの葉そのものを食べることになるので、杜仲、桑及びふきの特殊成分だけでなく、植物繊維やあらゆるビタミン、ミネラルが、体に総合的な良い作用を促すこととなる。 In the present invention, when dried tea leaves are pulverized into a powdered drink, powdered beverages are not extracted, but they are eaten tochu leaves, mulberry leaves or wiping leaves themselves. Not only the special ingredients of mulberry and wiping, but also plant fibers and all vitamins and minerals will promote an overall good effect on the body.
さらには、本発明の方法により得られた乾燥茶葉と、乾燥昆布とを一緒に混合して粉砕するか、あるいは、本発明の方法により得られた乾燥茶葉を粉砕して粉末状とした後、別途粉末状にした昆布茶とを混合し、さらにこれにコラーゲンの粉末を混合することにより、粉末飲料とすることができる。乾燥昆布の具体的な混合方法としては、前述の気流式粉砕機に投入する際に、乾燥した昆布を粉砕機に投入するか、或いは、それぞれの製品を粉砕機で粉砕した後に混合機で混合することができる。 Furthermore, the dried tea leaves obtained by the method of the present invention and dried kelp are mixed and pulverized together, or the dried tea leaves obtained by the method of the present invention are pulverized into a powder form, A powdered beverage can be prepared by mixing the powdered kelp tea and further mixing the collagen powder. As a specific method for mixing dried kelp, when it is put into the above-mentioned airflow type pulverizer, the dried kelp is put into a pulverizer, or each product is pulverized with a pulverizer and then mixed with a mixer. can do.
このようにして粉末状昆布と粉末状コラーゲンを混合した粉末飲料食品は、杜仲茶及び／又は桑茶だけでは得られないヨウ素を添加したものとなるので、商品内のミネラルをさらに高め、味もさらにまろやかになり、美味しい飲料食品とすることができるうえ、コラーゲン添加により、ミネラルの吸収を助け、杜仲、桑又はふきに含まれる成分を吸収しやすくした健康食品を提供することができる。
さらには、これらを使用して、ゼリー状に仕上げることも可能である。
In this way, the powdered beverage food in which powdered kelp and powdered collagen are mixed is added with iodine that cannot be obtained only with Tochu tea and / or mulberry tea. Furthermore, it can be made mellow and delicious beverage food, and by adding collagen, it can help absorb minerals and provide a health food that easily absorbs components contained in Tochu, mulberry or wipes.
Furthermore, it is possible to use these to finish in a jelly shape.
以下、本発明を実施例によってさらに具体的に説明するが、本発明はこれら実施例により何ら限定されるものではない。
（実施例１：杜仲の生葉からの乾燥茶葉の製造例１）
切断した杜仲の生葉１６ｋｇを、４回に分けて、４ｋｇずつ釜炒り機により７分炒った。釜炒り機の設定温度は３００〜３５０℃、回転数は１５r.p.m.とし、生葉投入より２分後から排気ブロアを入れ排蒸を行った。
収穫時の杜仲の生葉は、含水率が６６．３％であったものを、前記の釜炒りにより、４４．９％に下げられた。
次に、減圧下において、マイクロ波加熱及び遠赤外線加熱を連続的にあるいは間歇的に行う、日本バイオコン株式会社製 ハイパードライ（ＨＤ）を用いて乾燥させた。乾燥時間は１２０分で、含水率は２．６％に下がった。
得られた乾燥茶葉は緑色を呈していた。
この茶葉に熱湯を注ぎ抽出して得られた杜仲茶も鮮やかな緑色を呈していた。
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
(Example 1: Production Example 1 of dried tea leaves from fresh leaves of Tochu)
The cut 16 kg of fresh leaves of Tochu Naka were divided into 4 portions, and 4 kg each was fried for 7 minutes with a kettle stirrer. The set temperature of the kettle stirrer was 300 to 350 ° C., the rotation speed was 15 rpm, and the exhaust blower was added and steamed 2 minutes after the raw leaves were charged.
The fresh leaves of Tochu at the time of harvest were reduced to 44.9% by watering the water content of 66.3% by the above-mentioned stir-fry.
Next, under reduced pressure, drying was performed using Hyper Dry (HD) manufactured by Nippon Biocon Co., Ltd., which continuously or intermittently performed microwave heating and far infrared heating. The drying time was 120 minutes, and the water content dropped to 2.6%.
The obtained dry tea leaves were green.
Tochu tea obtained by pouring hot water into the tea leaves and extracting was also bright green.
（実施例２：桑の生葉からの乾燥茶葉の製造例１）
切断した桑の生葉１６ｋｇを、４回に分けて、４ｋｇずつ釜炒り機により５分炒ったこと以外は、実施例１と同様にして、乾燥茶葉を得た。この乾燥茶葉は緑色を呈していた。
収穫時の桑の生葉は、含水率が６４．９％であったものを、前記の釜炒りにより、４６．５％に下げられ、さらに上記乾燥により、２．７％に下がった。
得られた茶葉に熱湯を注ぎ抽出して得られた桑茶も鮮やかな緑色を呈していた。
含水分も２．７％になることから、冷蔵庫に入れず、常温においても緑色の変色は少なく、貯蔵に適する。
(Example 2: Production Example 1 of dried tea leaves from raw mulberry leaves)
Dried tea leaves were obtained in the same manner as in Example 1 except that 16 kg of the cut raw mulberry leaves were divided into 4 portions and 4 kg each was fried for 5 minutes with a kettle stirrer. The dried tea leaves were green.
The raw mulberry leaves at the time of harvesting, which had a moisture content of 64.9%, were lowered to 46.5% by the above-mentioned kettle roasting, and further reduced to 2.7% by the drying.
Mulberry tea obtained by pouring hot water into the obtained tea leaves and extracting it also had a bright green color.
Since the moisture content is also 2.7%, it is suitable for storage because it is not placed in the refrigerator and has little green discoloration even at room temperature.
（実施例３：杜仲の生葉からの乾燥茶葉の製造例２）
杜仲の生葉を、実施例１と同様にして釜炒りした後、再乾機を用いて、５０℃で３０分の予備加熱を施した。得られた乾燥茶葉の含水率は７．５％であった。
次いで、実施例１に記載の乾燥機を用いて乾燥させた。乾燥時間は６０分で、含水率は２．４％に下がった。
得られた乾燥茶葉は緑色を呈していた。
この茶葉に熱湯を注ぎ抽出して得られた杜仲茶も鮮やかな緑色を呈していた。
(Example 3: Production Example 2 of dried tea leaves from fresh leaves of Tochu)
The fresh leaves of Tochu were roasted in the same manner as in Example 1, and then preheated at 50 ° C. for 30 minutes using a re-dryer. The moisture content of the obtained dried tea leaves was 7.5%.
Subsequently, it was dried using the dryer described in Example 1. The drying time was 60 minutes, and the water content dropped to 2.4%.
The obtained dry tea leaves were green.
Tochu tea obtained by pouring hot water into the tea leaves and extracting was also bright green.
（実施例４：桑の生葉からの乾燥茶葉の製造例２）
含水率４６．５％の桑の生葉を、実施例２と同様にして釜炒りした後、再乾機を用いて、５０℃で３０分の予備加熱を施した。得られた乾燥茶葉の含水率は８％であった。
次いで、実施例１に記載の乾燥機を用いて乾燥させた。乾燥時間は６０分で、含水率は２．５％に下がった。
(Example 4: Production Example 2 of dried tea leaves from raw mulberry leaves)
Raw mulberry leaves with a moisture content of 46.5% were roasted in the same manner as in Example 2, and then preheated at 50 ° C. for 30 minutes using a re-dryer. The moisture content of the obtained dry tea leaves was 8%.
Subsequently, it was dried using the dryer described in Example 1. The drying time was 60 minutes and the water content dropped to 2.5%.
（実施例５：粉末飲料の製造例１〉
実施例３で得られた杜仲の乾燥茶葉及び実施例４で得られた桑の乾燥茶葉をそれぞれ、前述のように、気流と真空による刃で粉砕する、有限会社バーリー・ジャパン製 微粉砕機ＳＴＡＹを用いて粉砕し、それぞれの乾燥茶葉の粉末を得た。
得られた杜仲の乾燥茶葉の粉末６０ｇ（３１．６重量％）及び桑の乾燥茶葉の粉末７０ｇ（３６．８重量％）に、乾燥昆布５ｇ（２．６重量％）及びコラーゲンの粉末５５ｇ（２８．９重量％）を混合して粉末飲料とした。
(Example 5: Production Example 1 of powdered beverage)
As described above, the dried tea leaves of Tochu obtained in Example 3 and the dried tea leaves of Mulberry obtained in Example 4 are each pulverized with a blade using an air current and a vacuum. Was used to obtain a powder of each dried tea leaf.
To 60 g (31.6 wt%) of the dried tea leaves powder obtained and 70 g (36.8 wt%) of dried mulberry tea leaves, 5 g (2.6 wt%) of dried kelp and 55 g of collagen powder ( 28.9% by weight) was mixed to obtain a powdered beverage.
（実施例６：粉末飲料の製造例２）
実施例３で得られた杜仲の乾燥茶葉を、前記の有限会社バーリー・ジャパン製 微粉砕機ＳＴＡＹを用いて粉砕し、杜仲の乾燥茶葉の粉末を得た。
得られた杜仲の乾燥茶葉の粉末６５ｇ（５２．８重量％）に、乾燥昆布３ｇ（２．４重量％）及びコラーゲンの粉末５５ｇ（４４．７重量％）を混合して粉末飲料とした。
(Example 6: Production example 2 of powdered beverage)
The dried tea leaves of Tonaka obtained in Example 3 were pulverized using the fine pulverizer STAY manufactured by Barry Japan, Ltd., to obtain a dried tea leaf powder of Tochu.
To 65 g (52.8 wt%) of the dried Tochu dry tea leaf powder obtained, 3 g (2.4 wt%) of dried kelp and 55 g (44.7 wt%) of collagen powder were mixed to obtain a powdered beverage.
（実施例７：粉末飲料の製造例３）
実施例１で得られた杜仲の乾燥茶葉及び実施例２で得られた桑の乾燥茶葉をそれぞれ、前記の有限会社バーリー・ジャパン製 微粉砕機ＳＴＡＹを用いて粉砕し、それぞれの乾燥茶葉の粉末を得た。
得られた杜仲の乾燥茶葉の粉末１００ｇ（５２．６重量％）及び桑の乾燥茶葉の粉末３０ｇ（１５．８重量％）に、乾燥昆布５ｇ（２．６重量％）及びコラーゲンの粉末５５ｇ（２８．９重量％）を混合して粉末飲料とした。
(Example 7: Production Example 3 of powdered beverage)
The dried tea leaves of Tochu obtained in Example 1 and the dried tea leaves of mulberry obtained in Example 2 were each pulverized using the fine pulverizer STAY manufactured by Barrie Japan, Ltd. Got.
To 100 g (52.6 wt%) of the dried tea leaf powder obtained and 30 g (15.8 wt%) of dried mulberry tea powder, 5 g (2.6 wt%) of dried kelp and 55 g of collagen powder ( 28.9% by weight) was mixed to obtain a powdered beverage.
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| JP5323003B2 (en) * | 2010-06-01 | 2013-10-23 | 有限会社 碧山園 | Manufacturing method for dried green leaves |
| WO2013035832A1 (en) * | 2011-09-07 | 2013-03-14 | 有限会社 碧山園 | Method for producing green and dried eucommia leaf product |
| GB201117232D0 (en) * | 2011-10-06 | 2011-11-16 | Givaudan Sa | Composition |
| JP2015002715A (en) * | 2013-06-21 | 2015-01-08 | 株式会社大石茶園 | Mulberry leaf processed product, and production method thereof |
| CN112868826A (en) * | 2021-01-25 | 2021-06-01 | 吉安市林业科学研究所 | Tea leaf manufacturing method and tea leaves thereof |
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| JPH0365167A (en) * | 1989-08-02 | 1991-03-20 | Dynic Corp | Production of mulberry tea |
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