JPH06178650A - Preparation of antioxidative instant tea powder - Google Patents

Abstract

PURPOSE:To provide instant tea powder prepared by using green tea leaves, having high antioxidation action, giving a drink exhibiting excellent color, fragrance, taste and solubility without leaving tea grounds, producible at a low cost and effective for suppressing lipid peroxide. CONSTITUTION:This antioxidative instant tea powder is prepared by mixing powdery green tea leaf with extraction liquid of green tea and an excipient to a solid content of 40-85wt.% and drying the mixture in vacuum.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention uses green tea leaves, which are rich in antioxidant properties, have a good dissolved color, are excellent in aroma, taste and solubility, and are inexpensive, have no tea leaves, and have an antioxidant property. It relates to a method for producing rich instant powder tea.

[0002]

2. Description of the Related Art Tea leaves are known to be rich in antioxidants and useful substances such as flavonoid catechins, vitamin E, vitamin C and β-carotene. It is known to have a health effect by extracting the tea component or drinking it as matcha.

[0003]

Further, as a method for producing instant powder tea, 100 parts by weight of soluble green tea powder and 5 to 35 parts by weight of green tea leaf powder freeze-ground so as to pass through 32 mesh (500 microns) are used. There is known a method for producing instant green tea (Japanese Patent Publication No. 60-23816), which is characterized in that powders are mixed and further granulated if necessary. Also known are instant powdered tea (Japanese Patent Laid-Open No. 63-34755), which comprises an extract obtained by extracting tea leaves with water, an extract obtained by distilling or solvent-extracting tea leaves, and tea powder. .

Further, as a powdering method, a spray drying method and a vacuum freeze drying method are well known.

However, since senchas extracted with hot water for drinking can only drink water-soluble substances, they are antioxidants of fat-soluble vitamin E, β-carotene and some catechins present in tea leaves. There was a problem that many substances remained in tea leaves and were not effectively used. Also, matcha is suitable for the reason of eating tea leaves because it is powdered and consumed for drinking, but it is difficult to drink a large amount every day, and the problem is that the active ingredients originally possessed by tea leaves are not fully utilized. There were also points.

Although the spray-drying method is low in manufacturing cost, it has a large fragrance loss, poor solubility and poor quality. Solid content 5
At a high concentration of 0% by weight or more, powdering is difficult. The vacuum freeze-drying method has less fragrance loss and is superior in terms of quality, but costly. In addition, powdering at high concentration is possible,
There was a problem of poor solubility.

As described above, green tea leaves contain 10 to 18% by weight of catechins, which are antioxidant components, and 25 to 25% of vitamin E.
70 mg%, vitamin C 150-250 mg%, β-carotene 13-29 mg%.

[0008] However, conventional instant green tea or instant powder tea has a strong emphasis on aroma and taste, while matcha, which is a method of eating tea leaves, has a strong emphasis on formality and cannot be easily drunk. For this reason, the health ingredients of green tea were not taken so much.

Further, in the conventional instant green tea and instant powder tea, the extract color extracted from the tea leaves is the main one, so that the dissolved color is poor,
Poor solubility in cold water.

[0010]

Means for Solving the Problems The present invention contains a large amount of health ingredients, is rich in antioxidants, has a good dissolution color, is excellent in aroma, taste and solubility, is easily soluble in cold water, and is inexpensive. It is a powdered instant tea that can be drunk easily.

That is, by combining a crushed product of green tea leaves, an extract and an excipient and pulverizing it with a solid content of 40 to 85% by weight, it is rich in antioxidant property, has a good dissolved color, and has aroma and taste. We proceeded with our research, focusing on the fact that instant powdered tea that is highly soluble, inexpensive, and easy to drink can be obtained. As a result, a finely pulverized product of tea leaves containing a large amount of antioxidant components,
A combination of water-extracted or water-extracted and ethyl-alcohol-extracted extract and excipients, which has abundant antioxidant properties, has a good dissolved color and excellent scent and taste. The present invention was completed based on the finding that powdering with a machine has excellent solubility and can be easily dissolved in cold water to provide instant powder tea at low cost.

The green tea leaves used in the green tea powder and the green tea extract of the present invention refer to tea leaves such as sencha, tea in a kettle, gyokuro, bancha, hojicha, tencha and tamagreencha. The green tea leaves are pulverized by an air flow type pulverizer, a freeze pulverizer, a stone mill type pulverizer, or the like into fine pulverized particles of 100 mesh or less at an article temperature of 50 ° C. or less, and contain a large amount of antioxidants. . On the other hand, the water extraction method includes a method in which water is added to tea leaves and heat is gradually applied to perform extraction, and then filtration is performed, and a method in which hot water is added to tea leaves to perform extraction and then filtration is performed. The extract obtained by this method is soluble in water and contains a large amount of taste components. The alcohol extraction method is obtained by adding ethyl alcohol to tea leaves and filtering, and also contains fat-soluble components and scents that are not soluble in water, and a green pigment (chlorophyll). In this extraction method, alcohol may not be extracted in the first step and filtration may be performed. Water or hot water may be added to continue extraction, and then filtration may be performed to obtain an extract.

The extract extract or alcohol extract extract obtained as described above, a finely ground product of green tea and an excipient are mixed to obtain a solid content of 40 to 85% by weight, and powdered by a belt type vacuum dryer. The belt-type vacuum dryer has drying conditions of a plate temperature of 90 ° C to 150 ° C, a drying time of 12 to 40 minutes, and an article temperature of 50.
℃ or less. Excipients used for pulverization include starch degradation products, sugar alcohols and sugars (lactose, starch syrup, etc.) which have almost no effect on quality.

When the solid content is less than 40% by weight, the paste product is scattered in the dryer and cannot be evenly placed on the belt. Therefore, a non-uniform product can be produced, a loss is large, and a manufacturing cost is high.

On the other hand, the vacuum drying method is roughly classified into two types, a batch method and a belt type continuous method. Particularly, in the case of the belt type, mass production is possible because continuous production can be performed at a high concentration. There is an advantage that the product can be manufactured at low cost. Moreover, the product temperature is low during drying, and a product of good quality can be obtained.

That is, the present invention is characterized in that green tea leaf powder, an extract of green tea and an excipient are mixed to obtain a solid content of 40 to 85% by weight, followed by vacuum drying. Is a manufacturing method.

[0017]

[Example 1] 12 kg of green tea leaves were heated with an air flow type crusher to a product temperature of 45
Crushing was carried out at a temperature of 8000 rpm and a finely pulverized product of 11 kg having a particle size of 100 mesh was obtained. Next, 800 liters of hot water was added to 77 kg of green tea leaves, extraction was performed at 70 ° C. for 15 minutes, filtration was performed, and the mixture was concentrated to Brix 20 to obtain 62 kg of a concentrated liquid. 60 kg of dextrin was added to the finely ground green tea leaves and the concentrated liquid, and mixed with a stirrer mixer to obtain a paste product having a solid content of 58% by weight with a belt type vacuum dryer at a plate temperature (first zone 140 ° C, Powdering was carried out under the conditions of the second zone of 130 ° C., the third zone of 115 ° C.), the drying time of 20 minutes, and the product temperature of 40 ° C. to obtain instant powdered tea having a porous weight of 76 kg and rich in antioxidant properties.

[0018]

Comparative Example 1 11 kg of finely ground green tea leaves and 62 kg of concentrate obtained by the same treatment as in Example 1 were mixed with 16 kg of dextrin, and a mixed solution having a solid content of 40% by weight was blown with a spray dryer. Powderization was carried out under the conditions of 140 ° C., exhaust air temperature 80 ° C., atomizer rotation speed 12000 rpm, and 36 kg of instant powder tea was obtained.

[0019]

[Comparative Example 2] 11 kg of finely ground green tea leaves and 62 kg of concentrate obtained by the same treatment as in Example 1 were mixed with 60 kg of dextrin, and the paste product having a solid content of 58% by weight was stored in a vacuum freeze dryer. Temperature 40 ° C, Drying time 26 hours, Vacuum degree 0.1
The powder was pulverized under the conditions of torr or less to obtain 76 kg of instant powder tea.

[0020]

Comparative Example 3 11 kg of finely ground green tea leaves and 62 kg of concentrate obtained by the same treatment as in Example 1 were mixed with 8 kg of dextrin, and a paste product having a solid content of 35% by weight was applied to a plate with a belt vacuum dryer. When powdering was carried out under the same conditions as in Example 1 for temperature, drying time and product temperature, the paste was scattered in the dryer, a non-uniform product was obtained, and there were many losses.

[0021]

Comparative Example 4 1.0 kg of finely ground green tea leaves treated in the same manner as in Example 1 and 6.0 kg of concentrated liquid were mixed with 45 kg of dextrin and mixed with a stirring mixer to obtain a paste having a solid content of 86% by weight. I tried to get the product, but could not mix.

(Antioxidant capacity analysis method) The test method was to concentrate and dry the leachate, extract the sample with 50% by volume of ethyl alcohol, and measure its antioxidant capacity by the HPTLC-α-methylindole method. When the production amount of lipid peroxide obtained from a sample containing only linolenic acid and a solvent is set to 100, the sample concentration (g / ml) at which 50% is suppressed is calculated, and the value is taken as the antioxidant capacity of the substance.

[0023]

[Table 1]

(SOSA Measurement Principle) O ₂ generated in the hypoxanthine-xanthine oxidase system is used as a spin trapping agent, and 5-5 dimethyl-pyrroline-oxide (DMPO), which is one of the nitrone compounds, is used to spin O ₂ stably. Supplement as an adduct (DMPO-OOH) and measure ESR (Electron Spin Resonance).
The ratio of the signal strength of DMPO-OOH spin adduct to the signal strength of manganese oxide, which is a marker, was calculated by adding SO
Plot against D concentration to create a calibration curve. From the calibration curve, the superoxide scavenging activity of the sample (SOSA: Supero
xide Scavenging Activity) value is measured.

[0025]

[Table 2]

[0026]

[Table 3]

(Solubility test conditions) In the case of hot water, 0.5 g of a sample was weighed and put in a container, and 100 ml of hot water at 80 ° C. was added to evaluate the solubility.

In the case of cold water 0.5 g of a sample was weighed and put in a container, and 100 ml of cold water at 15 ° C. was added to evaluate the solubility.

[0029]

[Table 4]

From the above results, the product of the present invention has a stronger antioxidative property than the instant powder tea, matcha tea, and sencha produced by other production methods, and the sensory test, solubility, and solubility compared with the instant powder tea produced by other production methods.
The manufacturing cost was excellent and the highest evaluation was obtained.

[0031]

EFFECTS OF THE INVENTION The instant powder tea of the present invention is more effective than conventional green tea and sencha by finely pulverizing green tea leaves into a matcha-like powder, and combining the green tea leaf extract and the excipient into powder at a high concentration. It is highly oxidative, easy to dissolve in cold water, and has the effect of not producing tea leaves.

Further, according to the method of the present invention, it is possible to mass-produce high-quality instant powder tea at low cost.

Claims (1)

[Claims] 1. A mixture of green tea leaf powder and a green tea extract, after which an excipient is added, the solid content is 40 to 85% by weight.
A method for producing an antioxidant instant powder tea, which comprises vacuum drying as described above.