JPH0712277B2 - Instant tea manufacturing method - Google Patents
Instant tea manufacturing methodInfo
- Publication number
- JPH0712277B2 JPH0712277B2 JP24502987A JP24502987A JPH0712277B2 JP H0712277 B2 JPH0712277 B2 JP H0712277B2 JP 24502987 A JP24502987 A JP 24502987A JP 24502987 A JP24502987 A JP 24502987A JP H0712277 B2 JPH0712277 B2 JP H0712277B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- weight
- ice crystals
- extract
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000020344 instant tea Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000013078 crystal Substances 0.000 claims description 25
- 235000013616 tea Nutrition 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 7
- 239000004375 Dextrin Substances 0.000 claims description 7
- 235000019425 dextrin Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 2
- 239000007857 degradation product Substances 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 description 26
- 235000006468 Thea sinensis Nutrition 0.000 description 10
- 239000012141 concentrate Substances 0.000 description 10
- 235000020279 black tea Nutrition 0.000 description 7
- 238000005187 foaming Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002518 antifoaming agent Substances 0.000 description 4
- 238000007790 scraping Methods 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 235000003368 Ilex paraguariensis Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000020331 mate tea Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000004513 sizing Methods 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920002050 silicone resin Polymers 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】 産業上の利用分野： 本発明は泡の発生の少ないインスタントティーの製造方
法に関する。TECHNICAL FIELD The present invention relates to a method for producing instant tea with low foaming.
発明が解決しようとする問題点： 現在では紅茶、ウーロン茶、緑茶、マテ茶等のFD（凍結
乾燥）インスタントティーが大変普及している。これら
のインスタントティーの最大の問題点はこれらのインス
タントティーと湯と混合した時、泡立ちが起ることであ
る。泡立ったお茶は、飲む人の興趣を阻隔く。Problems to be Solved by the Invention: At present, FD (freeze-dried) instant teas such as black tea, oolong tea, green tea and mate tea are very popular. The biggest problem with these instant teas is that foaming occurs when they are mixed with hot water. The frothy tea blocks the enjoyment of drinkers.
これを防ぐために従来では消泡剤が使用されていた。し
かし泡を完全になくすには大量の消泡剤をインスタント
ティーに混入しなければならなかった。しかし多量の消
泡剤の添加は当然のことながらインスタントティーの品
質を大幅に低下させることになる。又、製造工程で、茶
抽出液又は抽出濃縮液の凍結速度等を、調節して、泡発
生を少くすることもある。しかし、この場合には、凍結
時間が長時間かかる事もあり、大量製造生産には、必ず
しも、このましいものではなかった。In order to prevent this, a defoaming agent has been conventionally used. However, a large amount of antifoam had to be mixed into the instant tea to completely eliminate the foam. However, the addition of a large amount of defoaming agent naturally lowers the quality of instant tea significantly. In addition, in the production process, the freezing rate of the tea extract or the extract concentrate may be adjusted to reduce foaming. However, in this case, the freezing time may take a long time, which is not always desirable for mass production.
問題点を解決するための手段： 本発明は、FD茶粉末につき、その製造工程条件を工夫す
ることにより、消泡剤のような添加物などを用いずに、
泡が発生しないFDインスタントティーを製造することを
発見した。すなわち本発明者は通常のインスタントティ
ーの製造方法において、 （ｉ）エキスを含む液をエキス濃度15〜60％に濃縮する
こと、 （ii）その後その濃縮液中に氷晶を20〜40重量％発生さ
せること、 および （iii）その氷晶の１部分を溶解させる という操作を経た時、意外にも得られたインスタントテ
ィーは泡立たないことを発見した。本発明この発見に基
づいている。Means for Solving Problems: The present invention relates to FD tea powder by devising the manufacturing process conditions thereof, without using an additive such as an antifoaming agent,
It was discovered to produce FD instant tea that does not generate bubbles. That is, the present inventor uses (i) a liquid containing an extract to concentrate the extract to a concentration of 15 to 60% in a normal method for producing instant tea, and (ii) an ice crystal of 20 to 40% by weight in the concentrated liquid. Surprisingly, it was discovered that the instant tea obtained did not foam when subjected to an operation of generating and (iii) dissolving a part of the ice crystals. The present invention is based on this discovery.
本発明は、 （ａ）常法により茶葉からエキスを抽出し、 （ｂ）そのエキスを含む液を濃縮してエキス濃度を15〜
60重量％に調整し、 （ｃ）凍結させる前にその濃縮液中に氷晶を20〜40重量
％を発生させ、 （ｄ）その液を攪拌しながら加熱するか又は攪拌しある
いは攪拌せずに放置して、その氷晶の１部分を溶解し、
好ましくは氷晶が14〜25重量％となるまで氷晶を溶解し
そして （ｅ）その氷晶を含む液を凍結乾燥する ことからなる泡の発生が少ないインスタントティーの製
造方法する。The present invention comprises (a) extracting an extract from tea leaves by a conventional method, and (b) concentrating a liquid containing the extract to obtain an extract concentration of 15 to
Adjusted to 60% by weight, (c) generating 20 to 40% by weight of ice crystals in the concentrated solution before freezing, (d) heating the solution with stirring or with or without stirring To dissolve a portion of the ice crystals,
Preferably, a method for producing instant tea with less generation of bubbles, which comprises dissolving ice crystals to 14 to 25% by weight of ice crystals and (e) lyophilizing a solution containing the ice crystals.
上記のような（ｉ）〜（iii）の操作を得ることによっ
て得られたインスタントティーの泡立ちがなくなる理論
的理由は、不明であるが、これは実験の結果得られたも
のである。The theoretical reason why the instant tea obtained by obtaining the above operations (i) to (iii) is free of foaming is unknown, but this is the result of an experiment.
本発明において茶葉からエキスの抽出エキスを含む液の
濃縮、氷晶の形成および凍結乾燥等は従来公知の方法に
よって行なう。In the present invention, the concentration of the liquid containing the extract of tea leaves, the formation of ice crystals, the freeze-drying and the like are carried out by conventionally known methods.
茶の有効成分の乾燥を容易にするため、エキス液の濃縮
前および／または濃縮後に茶のソリッド分10重量部に対
しデキストリンおよび還元澱粉分解物の少なくとも１種
１〜100重量部添加することができる。これらは乾燥担
体としての作用をする。In order to facilitate the drying of the active ingredient of tea, at least one 1 to 100 parts by weight of dextrin and reduced starch decomposition product may be added to 10 parts by weight of the solid content of tea before and / or after the concentration of the extract. it can. These act as dry carriers.
実施例及び対照例： 特にことわりがなければ「部」および「％」は「重量
部」および「重量％」を意味する。Examples and Controls: Unless otherwise specified, "parts" and "%" mean "parts by weight" and "% by weight", respectively.
実施例 １ 紅茶茶葉を常法により、エキスを抽出・濃縮後、茶ソリ
ッド分10部に対し、デキストリン10部を添加し、濃度25
％に調整した紅茶濃縮液を得た。この液10kgを20リッタ
ーのボールに入れ、−40℃の冷凍室に保管して時々攪拌
しなが氷晶の量が均一に30重量％になるように調整し
た。この液を外気中（約25℃）において時々攪拌し、氷
晶を20重量％まで解かした。再び、冷凍室にて凍結を行
ない、凍結乾燥室内で凍結乾燥し、FDインスタントティ
ーを得た。Example 1 Black tea leaves were extracted and concentrated by a conventional method, and then 10 parts of dextrin was added to 10 parts of the tea solid content to give a concentration of 25.
% Black tea concentrate was obtained. 10 kg of this solution was put in a 20-liter bowl, stored in a freezer at -40 ° C, and stirred occasionally to adjust the amount of ice crystals to 30% by weight. This liquid was occasionally stirred in the open air (about 25 ° C) to melt the ice crystals to 20% by weight. Again, it was frozen in the freezing room and freeze-dried in the freeze-drying room to obtain FD instant tea.
実施例 ２ 実施例１と同様にして得、茶ソリッド分10部に対し、還
元澱粉分解物50部を添加し、濃度45％の緑茶濃縮液を連
続式掻き取り式熱交換器に通し、溶液中に氷晶を25重量
％発生させた。この液を容器に入れ40℃温湯につけて、
攪拌して３分間で氷晶を15重量％まで解かした。冷凍室
にて凍結を行ない、粉砕整粒後乾燥し、インスタントテ
ィーを得た。Example 2 Obtained in the same manner as in Example 1, 50 parts of a reduced starch decomposition product was added to 10 parts of a tea solid content, and a 45% green tea concentrate was passed through a continuous scraping heat exchanger to prepare a solution. 25% by weight of ice crystals were generated therein. Put this liquid in a container and soak it in hot water at 40 ℃,
After stirring for 3 minutes, the ice crystals were thawed to 15% by weight. Freezing was carried out in a freezing room, crushed and sized, and dried to obtain instant tea.
実施例 ３ 実施例１と同様にして得、濃度25％のウーロン茶濃縮液
を連続式ソフトクリームサーバー（掻き取り式熱交換
器）に通し、溶液中に氷晶を30重量％発生させた。本液
を器に入れて55℃湯中に浸漬して濃縮液中の氷晶を14重
量％まで解かした。冷凍室にて凍結を行ない、凍結乾燥
し、インスタントティーを得た。Example 3 An oolong tea concentrate having a concentration of 25% and obtained in the same manner as in Example 1 was passed through a continuous soft ice cream server (scraping heat exchanger) to generate 30% by weight of ice crystals in the solution. This solution was placed in a container and immersed in hot water at 55 ° C. to dissolve the ice crystals in the concentrated solution to 14% by weight. It was frozen in a freezer and freeze-dried to obtain instant tea.
実施例 ４ 実施例１と同様にして得、茶ソリッド分10部に対し、デ
キストリン80部を添加し、濃度45％のマテ茶濃縮液を連
続式ソフトクリームサーバー（掻き取り式熱交換器）に
通し、溶液中に氷晶を40重量％発生させた。外壁に温水
（約65℃）を流せる様な２重壁容器に入れ、氷晶を17重
量％まで解かした。冷凍室にて凍結を行ない、粉砕整粒
後乾燥し、FDインスタントティーを得た。Example 4 Obtained in the same manner as in Example 1, 80 parts of dextrin was added to 10 parts of the tea solid, and the mate tea concentrate having a concentration of 45% was placed in a continuous soft ice cream server (scraping heat exchanger). 40% by weight of ice crystals were generated in the solution. It was put in a double-walled container capable of flowing warm water (about 65 ° C) on the outer wall, and the ice crystals were thawed up to 17% by weight. Freezing was performed in a freezing room, pulverized and sized, and dried to obtain FD instant tea.
対照例 １ 紅茶茶葉を常法により、エキスを抽出・濃縮後、茶ソリ
ッド分10部に対し、デキストリン10部を添加し、濃度25
％に調整した紅茶濃縮液を得た。この液10kgを20リッタ
ーのボールに入れ、−40℃の冷凍室に保管して、時々攪
拌しながら氷晶の量が均一に30重量％になるように調整
した。この液を外気中（約25℃）において、10分間で氷
晶を10重量％まで解かした。再び、冷凍室にて凍結を行
ない、粉砕整粒後乾燥し、FDインスタントティーを得
た。Comparative Example 1 After extracting and concentrating the extract of black tea leaves by a conventional method, 10 parts of dextrin was added to 10 parts of the tea solid content to give a concentration of 25.
% Black tea concentrate was obtained. 10 kg of this solution was placed in a 20-liter bowl and stored in a freezer at -40 ° C, and the content of ice crystals was adjusted to 30% by weight while stirring occasionally. The ice crystals were thawed to 10 wt% in 10 minutes in the open air (about 25 ° C). Again, it was frozen in the freezing room, pulverized, sized and dried to obtain FD instant tea.
対照例 ２ 実施例１と同様にして得、茶ソリッド分10部に対し、還
元澱粉分解物50部を添加し、濃度45％の緑茶濃縮液を調
整後、そのまま冷凍室にて凍結を行ない、粉砕整粒後乾
燥し、FDインスタントティーを得た。Control Example 2 Obtained in the same manner as in Example 1, 50 parts of a reduced starch decomposition product was added to 10 parts of the tea solid content, a green tea concentrate having a concentration of 45% was prepared, and then frozen in the freezer as it was, After pulverizing and sizing, it was dried to obtain FD instant tea.
対照例 ３ 実施例１と同様にして得、濃度25％のウーロン茶濃縮液
を連続式掻き取り式熱交換器に通し、溶液中に氷晶を35
重量％発生させた。そのまま冷凍室にて凍結を行ない、
粉砕整粒後乾燥し、FDインスタントティーを得た。Comparative Example 3 An oolong tea concentrate having a concentration of 25% obtained in the same manner as in Example 1 was passed through a continuous scraping type heat exchanger to form ice crystals in the solution.
Generated by weight%. Freeze in the freezer as it is,
After pulverizing and sizing, it was dried to obtain FD instant tea.
対照例 ４ 紅茶茶葉を常法により、エキスを抽出後、清澄・濃縮
後、茶ソリッド分10部に対し、デキストリン10部を添加
し、濃度25％に調整した紅茶濃縮液を得た。茶ソリッド
に対し、シリコン樹脂50ppmとなるように添加し、その
まま冷凍室にて凍結を行ない、粉砕整粒後乾燥し、FDイ
ンスタントティーを得た。Control Example 4 Black tea leaves were extracted by an ordinary method, and after the extract was clarified and concentrated, 10 parts of dextrin was added to 10 parts of the tea solid content to obtain a concentrated black tea solution having a concentration of 25%. Silicone resin was added to tea solids so as to be 50 ppm, frozen in the freezer as it was, pulverized, sized and dried to obtain FD instant tea.
その結果を表１に示す。The results are shown in Table 1.
本発明による効果 実施例１〜４から分るように、茶濃縮液中に一旦所定量
の氷晶を発生させ、その氷晶をある範囲まで溶解し、再
び、完全に凍結し、粉砕整粒後、乾燥して得られたFDイ
ンスタントティーは、湯を注いだときの発泡を防止でき
るのである。さらに、デキストリンの添加および無添加
に拘らず、また、茶の種類にもよらず全てのFDインスタ
ントティーの製造に適用できるのである。 EFFECTS OF THE INVENTION As can be seen from Examples 1 to 4, once a predetermined amount of ice crystals were generated in the tea concentrate, the ice crystals were dissolved to a certain extent, and then the ice crystals were completely frozen again and ground and sized. After that, FD instant tea obtained by drying can prevent foaming when pouring hot water. Furthermore, it can be applied to the production of all FD instant teas regardless of the type of tea, whether or not dextrin is added.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭47−7777（ＪＰ，Ａ) 特公 昭39−21645（ＪＰ，Ｂ１) ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP 47-7777 (JP, A) JP 39-21645 (JP, B1)
Claims (2)
し、 （ｂ）そのエキスを含む液を濃縮してエキス濃度を15〜
60重量％に調整し、 （ｃ）凍結させる前にその濃縮液中に氷晶を20〜40重量
％を発生させ、 （ｄ）その液を攪拌しながら加熱するか又は攪拌しある
いは攪拌せずに放置してその氷晶の１部分を溶解し、そ
して （ｅ）その氷晶を含む液を凍結乾燥することからなる泡
の発生が少ないインスタントティーの製造方法。1. An extract is extracted from tea leaves by a conventional method, and (b) a liquid containing the extract is concentrated to obtain an extract concentration of 15 to
Adjusted to 60% by weight, (c) generating 20 to 40% by weight of ice crystals in the concentrated solution before freezing, (d) heating the solution with stirring or with or without stirring A method for producing instant tea with less generation of bubbles, which comprises allowing a part of the ice crystals to be dissolved by leaving it in a room temperature, and (e) freeze-drying the liquid containing the ice crystals.
に茶ソリッド10重量部に対しデキキストリンおよび還元
澱粉分解物の少なくとも１種を１〜100重量部を添加す
る追加の工程を含む特許請求の範囲第１項記載の方法。2. A method comprising the additional step of adding 1 to 100 parts by weight of at least one of dextrin and reduced starch degradation product to 10 parts by weight of tea solid before and / or after concentration containing an extract. The method according to item 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24502987A JPH0712277B2 (en) | 1987-09-29 | 1987-09-29 | Instant tea manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24502987A JPH0712277B2 (en) | 1987-09-29 | 1987-09-29 | Instant tea manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6486832A JPS6486832A (en) | 1989-03-31 |
| JPH0712277B2 true JPH0712277B2 (en) | 1995-02-15 |
Family
ID=17127518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24502987A Expired - Fee Related JPH0712277B2 (en) | 1987-09-29 | 1987-09-29 | Instant tea manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0712277B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05236877A (en) * | 1992-02-28 | 1993-09-17 | Yaizu Miile Kyogyo Kumiai | Production of concentrated green tea |
| JP2515943B2 (en) * | 1992-02-28 | 1996-07-10 | 焼津ミール協業組合 | Manufacturing method of concentrated oolong tea |
| DE4334734C2 (en) * | 1992-10-13 | 1997-04-30 | House Foods Corp | Process for the preparation of an instantly soluble powder |
| WO2003105610A1 (en) * | 2002-06-17 | 2003-12-24 | サントリー株式会社 | Foam-holding agent and utilization thereof |
-
1987
- 1987-09-29 JP JP24502987A patent/JPH0712277B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6486832A (en) | 1989-03-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |