JP2003125705A - Method for extracting tea extract liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for extracting tea extract liquid the flavor of which is hard to be spoiled. SOLUTION: The method for extracting tea extract liquid comprises the following process: heating raw tea leaves with steam to deactivate fermenting enzyme therein, subjecting the heated raw tea leaves to a dew removing treatment followed by squeezing the leaves to extract tea extract liquid, or alternatively heating raw tea leaves with steam to deactivate fermenting enzyme therein followed by squeezing the heated leaves to extract tea extract liquid, wherein active ingredients contained in the tea leaves are hard to be damaged because of its short process for extracting the tea extract liquid from raw tea leaves so that the flavor of the tea extract liquid is hard to be spoiled.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for extracting a tea extract of tea leaves heated with steam.

[0002]

2. Description of the Related Art Conventionally, this type of tea extract has been extracted by the method shown in the flow chart of FIG.

That is, the plucked raw tea leaves are, for example, 0.
Steaming is performed for 30 to 200 seconds by using a low-pressure saturated steam of ² kg / cm ² G or less (step 1) to inactivate the fermentation enzyme.

Next, the steamed leaves obtained by the steam heat treatment (step 1) are subjected to dew treatment (step 2). In this exposure process (step 2), for example, by blowing air for about 20 seconds, it is rapidly and evenly cooled to room temperature to prevent discoloration and alteration, and vapor deposited on the surface of the steamed leaf evaporates dew drops.

After that, the tea leaves subjected to the dew-exposure processing (step 2) are roughly kneaded (step 3). In this rough kneading process (step 3), the temperature of the steamed leaves is about 35 by hot air, for example.
The mixture is stirred and rubbed for about 45 minutes at about 0 ° C. to apply pressure and friction to the steamed leaves to soften the tissue and uniformly dry the tissue. Before the rough kneading treatment (step 3), there is a case where so-called leaf-beating treatment (step 4) is performed, for example, by stirring with hot air in an atmosphere of about 60 ° C. for about 20 minutes or kneading with a weak pressure.

Then, the roughly kneaded leaves subjected to the rough kneading treatment (step 3) are stirred and kneaded at, for example, room temperature for about 20 minutes to compensate for the insufficient kneading in the rough kneading treatment (step 3) and to make the moisture uniform. (Step 5).

Further, the kneaded leaves subjected to the kneading treatment (step 5) are subjected to a middle kneading treatment for removing moisture appropriately by stirring and kneading for about 40 minutes with hot air so that the temperature of the kneading leaves is about 35 ° C. (Step 6).

Next, the medium-rubbing leaf obtained in this medium-rubbing process (step 6) is subjected to a fine-rubbing process (step 7). In this refining treatment (step 7), for example, hot air blows the mixture for about 40 minutes so that the temperature of the medium tea leaves is about 40 ° C., and the tea leaves are rubbed under heavy pressure to form the tea leaves thin and straight to form water inside the tea leaves. The tea leaves are rubbed on the surface and the water content of the tea leaves is evaporated in a heated rice cooker.

Thereafter, the refined leaves obtained by the refinement treatment (step 7) are dried by, for example, hot air for about 30 minutes so that the temperature of the refined leaves is about 70 ° C. (step 8), and further about 80 Tea leaves are prepared through a purification treatment (step 9) of drying to a moisture content that can withstand storage at about 20 minutes for about 20 minutes.

Then, hot water or water is added to the obtained tea leaves to extract tea as a tea extract (step 10).

[0011]

However, in the above-mentioned method for extracting a tea extract, since the process of preparing the tea leaves is long, the active ingredient contained in the tea leaves is easily destroyed and the flavor of the tea extract is improved. It has a problem of being damaged.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for extracting a tea extract which does not impair the flavor.

[0013]

[Means for Solving the Problems] The method for extracting a tea extract according to claim 1 heats raw tea leaves with steam to deactivate the fermentation enzyme, and exposes the tea leaves obtained by heating with the steam. The tea extract is extracted and the tea extract is extracted by squeezing the exposed tea leaves.

Then, the process of extracting the tea extract from the raw tea leaves is short by extracting the tea extract by squeezing after extracting the raw tea leaves that have been heated with steam and deactivated the fermentation enzyme. Therefore, the active ingredient contained in the tea leaves is not easily destroyed, and the flavor of the tea extract is not impaired.

In the method for extracting a tea extract according to claim 2, the raw tea leaves are heated with steam to inactivate the fermentation enzyme, and the tea leaves obtained by heating with the steam are squeezed to extract the tea extract. To do.

[0016] Since the tea extract is extracted by squeezing the raw tea leaves that have been heated with steam to deactivate the fermentation enzyme, the process until the tea extract is extracted from the raw tea leaves is contained in the tea leaves. Since the active ingredient is hardly destroyed, the flavor of the tea extract is not impaired.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The extraction process of an embodiment of the method for extracting a tea extract according to the present invention will be described below with reference to the flow chart shown in FIG.

First, the plucked raw tea leaves are, for example, 0.2 k
Steaming is performed for 30 to 200 seconds by using a low-pressure saturated steam of g / cm ² G or less to inactivate the fermentation enzyme (step 21).

Next, the steamed leaves obtained by the steaming heat treatment (step 21) are subjected to the dew treatment (step 22). In this dew-out process (step 22), the air is blown for about 20 seconds to cool it evenly to room temperature to prevent alteration and discoloration, and the vapor deposited on the surface of the steamed leaf evaporates the condensed water droplets.

Then, the tea leaves subjected to the dew-exposure treatment (step 22) are pressed for about 20 seconds (step 23),
The tea, which is the tea extract, is squeezed and extracted.

As described above, according to the above-mentioned one embodiment, tea is extracted from raw tea leaves by subjecting the raw tea leaves heated by steam to deactivate the fermentation enzyme to the dew treatment and then squeezing to extract the tea. Since the process up to extraction is short, the active ingredient contained in the tea leaves is not easily destroyed, and the flavor of the tea is not impaired.

Further, by simplifying the process, the manufacturing cost required in each process can be suppressed, so that the manufacturability can be improved.

Furthermore, by directly squeezing the tea leaves, the vitamin C contained in the tea leaves is not easily destroyed, and the absolute amount of vitamin C contained in the tea can be increased.

In the above-mentioned one embodiment, as shown in FIG. 2, after steaming the raw tea leaves (step 31),
You may squeeze (step 32). According to this process, the exposure process (step 22) becomes unnecessary,
Furthermore, since the process is shortened and tea can be extracted in a shorter time, the active ingredient contained in the tea leaves is less likely to be destroyed, and thus the flavor of the tea is less likely to be impaired.

[0025]

EXAMPLE An example of extracting a tea extract in the method for extracting a tea extract according to the above-described embodiment will be described below with reference to Table 1.

Experimental Example 1 in Table 1 is No. 1 tea as a tea extract liquid extracted from 100 g of fresh tea leaves by the method for extracting a tea extract liquid according to the above-mentioned embodiment, and Experimental Example 2 is this tea extract liquid. As the second tea. Table 1 shows the amounts of the respective active ingredients in Experimental Example 1 and Experimental Example 2. In addition,
As a comparative example, 10 g of tea leaf is 450 m of hot water at 100 ° C.
Ichibancha (conventional example 1) and nibancha (conventional example 2) were used as tea extracts leached with 1 for 60 seconds.

[0027]

[Table 1]

As shown in Table 1, since the amount of each active ingredient in Experimental Example 1 and Experimental Example 2 is larger than the amount of each active ingredient in Conventional Example 1 and Conventional Example 2, Experimental Example 1 and Experimental Example 2 are conventional. It can be seen that the concentration is higher than in Example 1 and Conventional Example 2, and the active ingredient can be efficiently extracted. As a result,
Experimental Example 1 and Experimental Example 2 are also advantageous in manufacturing cost as compared with Conventional Example 1 and Conventional Example 2.

Further, in Experimental Examples 1 and 2, the soluble content in tea, so-called brix, was higher than those in Conventional Examples 1 and 2, and especially the elution amount of amino acid (theanine) and tannin which were umami components. Is increasing. On the other hand, in Experimental Example 1 and Experimental Example 2, the bitterness component, caffeine, was suppressed more than in Conventional Example 1 and Conventional Example 2. As a result, it can be seen that Experimental Example 1 and Experimental Example 2 have stronger umami and suppressed bitterness as compared with Conventional Example 1 and Conventional Example 2 and have better flavor.

In Experimental Examples 1 and 2, both the ratio of amino acid to tannin and the ratio of theanine to tannin are higher than those of Conventional Example 1 and Conventional Example 2. In particular, the ratio of these amino acids to tannins and the ratio of theanine to tannins in Experimental Example 1 are approximately the same as those of so-called high-grade tea. As a result, it can be seen that in Experimental Example 1 and Experimental Example 2, the umami component and the bitterness and astringency component were extracted in a better balance as compared with Conventional Example 1 and Conventional Example 2.

[0031]

EFFECT OF THE INVENTION According to the method for extracting a tea extract according to claim 1, by extracting the tea extract by squeezing after exposing the raw tea leaves in which the fermentation enzyme has been inactivated by heating with steam. ,
Since the process from the raw tea leaves to the extraction of the tea extract is short,
Since the active ingredient contained in the tea leaves is not easily destroyed, the flavor of the tea extract can be prevented from being impaired.

According to the method for extracting tea extract of claim 2, the tea extract is extracted from the raw tea leaves by squeezing the raw tea leaves heated with steam to inactivate the fermentation enzyme to extract the tea extract. Since the process up to extraction is short, the active ingredient contained in the tea leaves is not easily destroyed, so that the flavor of the tea extract can be prevented from being impaired.

[Brief description of drawings]

FIG. 1 is a flowchart showing an embodiment of a method for extracting a tea extract according to the present invention.

FIG. 2 is a flowchart showing another example of a method for extracting the above tea extract.

FIG. 3 is a flowchart showing a conventional method for extracting a tea extract.

Claims (2)

[Claims] 1. Raw tea leaves are heated with steam to inactivate fermentation enzymes, the tea leaves obtained by heating with the steam are subjected to dew processing, and the dew-treated tea leaves are squeezed to obtain a tea extract. A method for extracting a tea extract characterized by extracting. 2. Extraction of a tea extract characterized in that raw tea leaves are heated with steam to inactivate fermentation enzymes, and tea leaves obtained by heating with this steam are squeezed to extract a tea extract. Method.