JP2003061580A - Seasoned tea and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain seasoned tea which has excellent palatability and flavor free from rough feeling and immature smell and in which nutrient of green tea is efficiently digested and absorbed. SOLUTION: This seasoned tea comprises 50-95 wt.% of green tea powder containing >=80 wt.% of infused tea or powdered tea having 8-30 mesh particle size and 50-5 wt.% of seasoning component containing one or a plurality of salt, sugar, sodium L-glutamate, glycine powder, and soy sauce.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to seasoned tea used for sprinkling and the like and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Green tea such as green tea and matcha contains vitamins A, C, E, catechin,
It contains a large amount of nutrients such as theanine. Catechin has 20 times as much antioxidant ability as vitamin E, acts so as not to produce lipid peroxide in the body, and has high bactericidal activity.
Green tea also contains a large amount of superoxide dismutase, which also removes active oxygen, and has high antioxidant and bactericidal activity, so it is said to prevent diseases such as colds and food poisoning, as well as cancer and aging. ing. However, when drinking green tea as tea, most of the above-mentioned effective components are not absorbed by the body, and most of it is thrown away as tea scraps. It is preferable to eat raw as it is, but it is not suitable for eating because it has a rough texture and a blue odor.

The present invention has been made in view of such circumstances, and 50 to 95% by weight of green tea powder and 50 to 50% of seasoning ingredients are used.
By containing 5% by weight, it is possible to provide seasoned tea which has no rough texture and blue odor, has a good texture and taste, and when digested as a sprinkle, the nutrients of green tea are efficiently digested and absorbed. With the goal.

Further, the present invention contains 80% by weight or more of green tea or green tea having a particle size of 8 to 30 mesh,
An object of the present invention is to provide seasoned tea in which components that cannot be chewed are surely removed, and which has appropriate texture and absorbs nutrients well. The present invention has an object to provide a seasoning tea in which the seasoning component easily penetrates into green tea and is easily blurred by setting the grain size of the seasoning component to 60 to 300 mesh.

A further object of the present invention is to provide seasoned tea which further eliminates the blue odor by including one or more of plum, perilla, green seaweed and egg powder and sesame. And the present invention, by including a calcium enhancer containing eggshell uncalcined calcium, vitamin A,
The purpose of the present invention is to provide seasoned tea having a high nutritional value, which contains calcium in addition to the nutrients contained in green tea such as C, E, catechin, and theanine.

Further, according to the present invention, a process of adding 3 to 40% by weight of water and a seasoning component to the powder of green tea and mixing them, a process of drying at a low temperature, and an 8 mesh sieve. It is an object of the present invention to provide a sized green tea without causing the seasoning component to permeate into the green tea and to be easily blurred, and the flavor of the green tea is not impaired.

[0007]

The seasoned tea of the first invention comprises 50 to 95% by weight of green tea powder, and one or more of salt, sugar, sodium L-glutamate, and glycine powder and soy sauce. It is characterized by having a seasoning component of 50 to 5% by weight. According to the first aspect of the present invention, there is no rough feeling and blue odor, the texture and taste are good, and the nutrients of green tea are efficiently digested and absorbed when eaten as a sprinkle. When the content of the seasoning component is less than 5% by weight, the effect of improving blue odor and taste is small, and when the content of the seasoning component is 50% by weight or more, the seasoning is deepened and the flavor of green tea is impaired. , The content of active ingredients of green tea is reduced and the nutritional value is reduced, so the content of seasoning ingredients is 5
It is preferably about 50% by weight.

The seasoned tea of the second invention is the seasoned tea of the first invention,
The green tea is characterized by containing 80% by weight or more of green tea or matcha having a particle size of 8 to 30 mesh. When the particle size of green tea is less than 8 mesh, stems that cannot be chewed cannot be effectively removed. Further, if the particle size is 30 mesh or more, an appropriate texture cannot be obtained. In the second invention, 80% by weight or more of sencha or matcha having a good flavor as well as containing a large amount of useful nutrients and having a particle size of 8 to 30 mesh is included, so that a component that cannot be chewed is sure to be obtained. It has a good texture and has a suitable texture,
Good absorption of nutrients.

The seasoning tea of the third invention is characterized in that, in the first or second invention, the seasoning component has a particle size of 60 to 300 mesh. When the particle size of the seasoning ingredient is less than 60 mesh, the seasoning ingredient hardly penetrates into green tea,
It is hard to be blurred. Further, when the mesh size is 300 mesh or more, it takes time to pulverize. In the third invention, since the seasoning component has a particle size of 60 to 300 mesh, the seasoning component easily permeates into green tea, is easily blurred, and is easily powdered.

A seasoned tea of a fourth invention is characterized in that, in any one of the first to third inventions, the seasoning component contains one or more of powders of plum, perilla, green paste and egg, and sesame. To do. In the fourth invention, the blue odor is further eliminated.

The seasoned tea of the fifth invention is characterized in that, in any of the first to fourth inventions, it contains a calcium enhancer containing uncalcined eggshell calcium. In the fifth invention, calcium is contained in addition to the nutrients contained in green tea such as vitamins A, C, E, catechin, and theanine.
Nutritious.

In the method for producing seasoned tea according to the sixth aspect of the present invention, a step of introducing powder of green tea into a mixer, and 3 to 40% by weight of water relative to the total amount of seasoned tea are added to the mixer and mixed. A step, a step of adding crushed seasoning ingredients to the mixer and mixing, a step of drying by shelf-type static drying, freeze drying, vacuum drying, or hot air fluidized drying, and a step of sieving with an 8 mesh sieve It is characterized by including. In the sixth invention, since the ingredients are wet-mixed, the seasoning component is easily permeated into the green tea, which facilitates the mixing. The amount of water to be added varies depending on the components of seasoned tea, and may be small when it has components containing a large amount of water such as soy sauce and dietary fiber. From the viewpoint of dissolving the seasoning component and making it easier to permeate the green tea, the amount of water to be added depends on the content of the component, and is 3 to the total amount of the seasoning tea.
It is preferably 40% by weight. Then, since it is dried at a low temperature by shelf type stationary drying, freeze drying, vacuum drying, or hot air fluidized drying, the flavor of green tea is not impaired.
In addition, since it is finally passed through an 8 mesh sieve, the particles and the like caused by the addition of water are removed and the particles are sized.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be specifically described based on its embodiments. The components of seasoned tea according to one embodiment of the present invention are as follows. Sencha (commercial product having a particle size of 8 to 30 mesh) 76.92% by weight Salt 6.41% by weight Glycine 0.60% by weight L-sodium glutamate 3.44% by weight Granulated sugar 8.43% by weight Soy sauce 3.85% by weight Eggshell uncalcined calcium 0.35% by weight

The method for producing seasoned tea according to this embodiment will be described below. First, salt, glycine, L-
60 ~ of unsintered calcium in eggshells as a seasoning for sodium glutamate and granulated sugar and a calcium enhancer
Sift through a 300 mesh screen and mix. These mixtures can be sieved through a 20-300 mesh, but are preferably sieved through a 60-300 mesh for easy penetration into green tea and easy mixing. Next, a commercially available green tea having a particle size of 8 to 30 mesh is put into a mixer such as a ribbon mixer.

Then, 4% by weight of water and 3.85% by weight of soy sauce are added to the mixer and mixed. The mixing time may be such that the mixed liquid of water and soy sauce moistens the whole sencha.
Further, a mixture of the seasoning ingredient and the calcium enhancer is added and mixed. The mixing process is terminated when this mixture is sprinkled on the whole sencha and adheres.

The mixture obtained by this mixing step is dried at 65 ° C. for 10 hours by shelf type stationary drying. Drying
It may be performed by freeze-drying, vacuum drying, hot-air fluidized drying, or the like. Finally, seasoned tea is obtained by sieving with an 8 mesh sieve.

In the method for producing seasoned tea according to this embodiment, since the green tea is wet-mixed and the seasoning component is pulverized, the seasoning component dissolves in water and easily permeates into the green tea, which facilitates uniform mixing. Become. Also, since it dries at a low temperature,
The flavor of green tea is not impaired. Then, it is sifted, so that the particles and the like caused by adding water are removed and the particles are sized. Therefore, when this seasoned tea is eaten as a sprinkle, there is no rough feeling and blue odor, the texture and taste are good, and useful components of green tea such as vitamin C and catechin are more efficiently compared to the case of drinking. Digested and absorbed.

The composition of seasoned tea is not limited to the composition described in the above embodiment. As the seasoning component, one or more of plum, perilla, green seaweed, and egg powder, and sesame may be included. However, from the viewpoint of the effect of improving blue odor and taste, the flavor of green tea, and the content of the active ingredient of green tea, the content of the seasoning component is 5 to 50.
It is preferably set to wt%.

Further, in the above-mentioned embodiment, the case of using a commercially available sencha having a particle size of 8 to 30 mesh has been described, but the present invention is not limited to this, and other green teas such as matcha and hojicha are used. You may decide to use green tea.
Alternatively, it may be prepared by steaming, drying and crushing green tea leaves, which are not commercially available products. Green tea has a particle size of 8 to 30 mesh from the viewpoint that components that cannot be chewed are surely removed and a good texture is obtained, that it has an appropriate texture and that nutrients are well absorbed.
It is preferably contained in an amount of not less than wt%. It is preferable to include green tea and green tea as green tea because they contain a lot of useful nutrients and have a good flavor.

The amount of water to be added is not limited to the amount of water described in the above embodiment, but can be changed depending on the components of seasoning tea, and contains a large amount of water such as soy sauce and dietary fiber. It may be less if it has components.
From the viewpoint of dissolving the seasoning component and making it easy to permeate into the green tea, the amount of water to be added is preferably 3 to 40% by weight based on the total amount of the seasoning tea, corresponding to the seasoning component.

Further, in the above embodiment, the case where the seasoned tea according to the present invention is used as a sprinkle has been described, but the present invention is not limited to this, and it may be used as a tea, rice cracker, bread, ice cream. You may use it as a raw material of foodstuffs, such as.

In the above embodiment, the case where the seasoning components are premixed and then added to the green tea has been described, but the present invention is not limited to this, and the individual ingredients are added to the green tea. May be. Further, the seasoning component is not limited to being mixed after adding water and soy sauce to the green tea, and water and soy sauce may be added after mixing the green tea and the seasoning component.

[0023]

As described above in detail, according to the first aspect of the present invention, there is no rough feeling and blue odor, the texture and taste are good, and the nutrients of green tea are efficient when eaten as a sprinkle. It is well digested and absorbed. In the case of the second invention,
Sencha or matcha, which contains a lot of useful nutrients and has a good flavor, contains 80% by weight or more of 8 to 30 mesh particle size, so that ingredients that cannot be chewed are surely removed and a good food is obtained. It has a feeling, has a suitable texture, and absorbs nutrients well. In the case of the third invention, since the grain size of the seasoning component is 60 to 300 mesh, the seasoning component permeates green tea and is easily blurred.
Moreover, it is easily pulverized.

In the case of the fourth invention, the seasoning ingredient is plum,
It also contains one or more of perilla, green seaweed and egg powder, and sesame, so that there is no further blue odor. In the case of the fifth invention, since it contains a calcium enhancer containing uncalcined eggshell calcium, calcium will be contained in addition to the nutrients contained in green tea, such as vitamins A, C, E, catechin, and theanine. Is high.

In the case of the sixth aspect of the invention, a step of adding 3 to 40% by weight of water and a seasoning component to the green tea powder and mixing them, a step of drying at a low temperature, and an 8 mesh mesh are used. Since it includes a step of sieving, the seasoning component is easily permeated into green tea by wet mixing, it is easy to mix, the flavor of green tea is not impaired, and the blister etc. generated by adding water is removed, Be grained.

Claims (6)

[Claims] 1. 50 to 95% by weight of green tea powder, salt,
Seasoning ingredient 50 containing one or more of powder of sugar, sodium L-glutamate, and glycine, and soy sauce 50-
Seasoned tea characterized by having 5% by weight. 2. The seasoning tea according to claim 1, wherein the green tea contains 80% by weight or more of sencha or matcha having a particle size of 8 to 30 mesh. 3. The seasoning tea according to claim 1, wherein the seasoning component has a particle size of 60 to 300 mesh. 4. The seasoning component comprises one or more of plum, perilla, green seaweed and egg powder, and sesame.
Seasoned tea according to any one of 1 to 3. 5. The seasoned tea according to claim 1, further comprising a calcium enhancer containing uncalcined egg shell calcium. 6. A step of introducing green tea powder into a mixer, a step of adding 3 to 40% by weight of water to the mixer and mixing them, and a crushed seasoning component as described above. Seasoned tea characterized by including a step of adding to a mixer and mixing, a step of drying by shelf-type static drying, freeze drying, vacuum drying, or hot air fluidized drying, and a step of sieving with an 8 mesh sieve. Manufacturing method.