Greened liquid tea, greened beverage using greened liquid tea, method for producing greened liquid tea, and method for producing greened beverage using greened liquid tea

Abstract

To provide a flavorful and inexpensive green liquid tea and green tea beverage that can maintain green color for a long period of time and does not give off an unpleasant yeast smell. [Solution] The greened liquid tea A of the present invention is a greened liquid tea used when mixing with extracted tea F to produce a green tea beverage G, etc. This greened liquid tea A is produced by adding water to tea leaves B that have been finely ground to a specified size to prepare liquid tea C with a specified moisture content, diluting it to a dispersion E with a specified wt%, greening it by adding metal ion yeast, and then concentrating it in a microwave vacuum dryer 15 to a specified weight.

Description

[Technical Field]

[0001] The present invention relates to a greened liquid tea for producing an inexpensive green tea beverage that maintains the natural green color of green tea beverages for a long period of time, has no unpleasant yeast odor, is excellent in dispersibility, has little color unevenness, and has a good flavor; a greened beverage using the greened liquid tea; a method for producing the greened liquid tea; and a method for producing the greened beverage using the greened liquid tea. [Background technology]

[0002] Green tea drinks sold in plastic bottles are made by steeping tea leaves in hot water to extract the tea. However, the color of the water immediately after brewing turns brown in a relatively short time due to oxidation, and the chlorophyll is gradually lost over time, causing the color to fade, so the initial bright green color does not last long and becomes discolored. Of these, browning due to oxidation is known to be prevented by adding vitamin C, and discoloration due to loss of chlorophyll can be prevented by immersing the plant in a solution containing metal ions, which can restore the plant to its green color.

[0003] Patent Document 1 listed below discloses a technique for restoring plants to green more safely, in which the green color of the plants is maintained by contacting the plants with a yeast liquid containing yeast containing metals. Furthermore, Patent Document 2 below discloses a technology in which used tea leaves that have been restored to a green color using the above-mentioned metal yeast are immersed in ozone water to oxidize the metal yeast and reduce the yeast odor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-67546 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-220226 Summary of the Invention [Problem to be solved by the invention]

[0005] However, simply applying the plant greening technology described in Patent Document 1 to tea leaves results in uneven color in the produced green tea beverage. Furthermore, in order to use the tea leaves in green tea beverages, it is necessary to refine the tea leaves to improve dispersibility and ease of drinking, and to improve the appearance without impairing the flavor. Furthermore, even the yeasty odor removal technology shown in Patent Document 2 above cannot completely eliminate the yeasty odor, and in powdered tea with a higher drying rate, the yeasty odor that was not noticeable before drying becomes more pronounced, which causes a loss of flavor when the tea is made into a green tea beverage.

[0006] The present invention has been made based on these points, and its object is to maintain the natural green color of a green tea beverage for a long period of time, to eliminate an unpleasant yeasty odor, and to further refine the tea leaves to improve dispersibility when dissolved in extracted tea, thereby providing a flavorful, inexpensive green tea beverage with little color unevenness. [Means for solving the problem]

[0007] In order to achieve the above-mentioned object, the greened liquid tea according to claim 1 of the present invention is a greened liquid tea to be used when mixing with extracted tea to produce green tea beverages, etc., and is characterized in that the greened liquid tea is prepared by adding water to tea leaves that have been finely divided into a predetermined size to obtain a predetermined moisture content, diluting the liquid tea to a predetermined wt % dispersion, subjecting the liquid tea to a greening treatment by the action of metal ion yeast, and then concentrating the liquid tea to a predetermined weight using a microwave vacuum dryer.

[0008] The green liquid tea according to claim 2 is characterized in that in the green liquid tea according to claim 1, the size of the finely divided tea leaves is 10 to 15 μm.

[0009] Furthermore, the greened liquid tea according to claim 3 is the greened liquid tea according to claim 1, characterized in that the water content of the liquid tea is 20%.

[0010] Furthermore, the greened liquid tea according to claim 4 is characterized in that in the greened liquid tea according to claim 1, the dilution rate of the dispersion liquid is 3 wt %.

[0011] Furthermore, the green liquid tea according to claim 5 is characterized in that in the green liquid tea according to claim 1, the weight of the dispersion liquid after the concentration is 1 / 5 of the weight of the dispersion liquid before the concentration.

[0012] Furthermore, the green tea beverage using the greened liquid tea according to claim 6 of the present invention is characterized in that it is prepared by blending extracted tea, which is extracted by soaking tea leaves in low-temperature water at a predetermined temperature for a predetermined time, with liquid tea prepared by adding water to tea leaves that have been finely ground to a predetermined size to achieve a predetermined moisture content, diluting the liquid to a predetermined wt % dispersion, subjecting the liquid to a greening treatment by the action of metal ion yeast, and then further concentrating the liquid to a predetermined weight in a microwave vacuum dryer, in a predetermined blending ratio.

[0013] Furthermore, the green tea beverage using greened liquid tea according to claim 7 is characterized in that in the green tea beverage using greened liquid tea according to claim 6, the temperature of the low-temperature water is 40°C and the tea leaves are extracted for 6 minutes.

[0014] In addition, the green tea beverage using greened liquid tea according to claim 8 is characterized in that in the green tea beverage using greened liquid tea according to claim 6, the blending ratio of greened liquid tea to the extracted tea is 0.29 to 0.57%.

[0015] In addition, the method for producing greened liquid tea according to claim 9 is characterized by comprising a dry refining process in which tea leaves are refined to a predetermined size using a dry refining means, a wet refining process in which water is added to the refined tea leaves, which are stirred and mixed, and then refined using a wet refining means to prepare liquid tea with a predetermined moisture content, a dilution process in which the prepared liquid tea is diluted to a predetermined wt% dispersion, a greening process in which metal ion yeast is applied to the diluted dispersion to perform a greening process, and a concentration process in which the greened liquid tea is concentrated to a predetermined weight using a microwave vacuum dryer.

[0016] In addition, the method for producing a green tea beverage using greened liquid tea according to claim 10 is characterized by comprising an extracted tea production step in which tea leaves are soaked in low-temperature water at a predetermined temperature for a predetermined time to obtain extracted tea; a greened liquid tea production step in which water is added to tea leaves that have been finely divided into a predetermined size to prepare liquid tea with a predetermined moisture content, the liquid tea is diluted to a predetermined wt % dispersion, a metal ion yeast is applied to perform a greening treatment, and the liquid tea is then concentrated to a predetermined weight in a microwave vacuum dryer to obtain greened liquid tea; and a blending step in which the produced extracted tea and greened liquid tea are blended in a predetermined blending ratio to obtain a green tea beverage. [Effects of the Invention]

[0017] The above means can provide the following effects: First, the green liquid tea of ​​the present invention uses tea leaves that have been pulverized to a predetermined size. As a result, when mixed with extracted tea and placed in a container, the tea leaves do not sink to the bottom of the container but float within the container due to their neutral buoyancy. Therefore, it looks natural and tastes natural when drinking. In addition, the greening process is carried out on liquid tea diluted to a predetermined wt% dispersion, which allows for the production of greened liquid tea with no uneven color and without compromising flavor.

[0018] Furthermore, by concentrating the tea to a predetermined weight using a microwave vacuum dryer, it is possible to obtain a green liquid tea that has no yeasty smell, is rich in flavor, and has a bright green appearance. Furthermore, when the size of the tea leaves is set to 10 to 15 μm, as mentioned above, they disperse well when mixed with extracted tea and placed in a container, and can be consumed without any discomfort both visually and when drinking. Furthermore, although productivity decreases when the tea leaves are refined more than necessary, productivity can be expected to improve if the tea leaves are refined to this extent.

[0019] Furthermore, when the water content of the liquid tea is set to 20%, there are no lumps and more uniformly refined. Furthermore, when the dilution rate of the dispersion liquid before the greening treatment is set to 3 wt%, good fluidity is obtained when the tea leaves are refined in a wet state or when the greening treatment is performed, and unevenness in the refinement and color of the greening treatment can be prevented. Furthermore, when the weight of the dispersion after concentration is set to 1 / 5 of the weight of the dispersion before concentration, the generation of yeast odor can be minimized.

[0020] In addition, by using extracted tea made by steeping tea leaves in low-temperature water at a specified temperature for a specified time, it is possible to extract the sweet and umami components of "amino acids" such as theanine without losing them. Also, the amount of caffeine and epigallocatechin gallate (EGCG), which are components that cause bitterness and astringency, is reduced, making it possible to extract a refreshing extracted tea similar to cold-brewed green tea. Furthermore, by blending the greened liquid tea with the extracted tea at a predetermined blending ratio, it is possible to maintain a vivid natural green color for a long period of time, and to provide a green tea beverage that is tasty and inexpensive without giving off an unpleasant yeasty smell.

[0021] Furthermore, if the temperature of the low-temperature water is set to 40°C and the tea leaves are extracted for 6 minutes, it becomes possible to provide an inexpensive, high-quality green tea beverage that combines both quality and productivity. Furthermore, when the blending ratio of greened liquid tea to extracted tea is set to 0.29 to 0.57%, a vivid, natural green color can be maintained at room temperature for at least two months, and a green tea beverage can be obtained that has no yeasty smell and a flavor similar to that of extracted tea.

[0022] Furthermore, if a method for producing greened liquid tea is constructed by comprising the above-mentioned dry fine-fining process, wet fine-fining process, dilution process, greening treatment process, and concentration process, it will be possible to efficiently produce greened liquid tea used in producing green tea beverages, thereby contributing to further improving the quality of green tea beverages. Furthermore, by including the above-mentioned extracted tea production process, greened liquid tea production process, and blending process, it becomes possible to efficiently produce and provide high-quality green tea beverages using greened liquid tea at low cost. [Brief explanation of the drawings]

[0023] [Figure 1] FIG. 1 is a diagram showing an embodiment of the present invention, and is a process diagram showing the manufacturing process of green liquid tea. [Figure 2] FIG. 1 is a diagram showing an embodiment of the present invention, and is a process diagram showing a manufacturing process of a green tea beverage. [Figure 3] FIG. 1 is a diagram showing an embodiment of the present invention, and is a side view showing an example of the arrangement of devices used in a green liquid tea production line. [Figure 4] FIG. 1 is a diagram illustrating an embodiment of the present invention, and is a front view illustrating an example of a microwave reduced pressure dryer used in a concentration step. [Figure 5] FIG. 1 is a diagram illustrating an embodiment of the present invention, and is an explanatory diagram illustrating an example of a pressure reducing device applied to a microwave pressure reducing dryer. [Figure 6] 1 is a chart showing the results of a test conducted to determine the optimum concentration of green liquid tea. [Figure 7] 1 is a chart showing the results of a test conducted to determine the optimal blend ratio of extracted tea and green liquid tea. DETAILED DESCRIPTION OF THE INVENTION

[0024] Below, using the illustrated embodiment as an example, we will specifically explain the structure and content of the greened liquid tea, green tea beverage using greened liquid tea, method for producing greened liquid tea, and method for producing green tea beverage using greened liquid tea of ​​the present invention. First, the composition of the greened liquid tea of ​​the present invention will be described, followed by the composition of the green tea beverage of the present invention using this greened liquid tea.

[0025] Next, the details of the method for producing the greened liquid tea of ​​the present invention will be described. Next, the details of the method for producing the green tea beverage of the present invention using this greened liquid tea will be described. Next, we will explain the results of tests conducted to determine the optimal concentration of greened liquid tea, and then we will explain the results of tests conducted to determine the optimal blend ratio of extracted tea and greened liquid tea. Finally, another embodiment of the present invention having a partially different configuration from this embodiment configured as described above will be mentioned.

[0026] (1) Composition of green liquid tea (see Figure 1) The greened liquid tea A of the present invention is produced by using liquid tea C prepared by adding water W to tea leaves B that have been pulverized to a predetermined size to obtain a predetermined moisture content, diluting the liquid tea C to a predetermined wt% dispersion E, and then greening the liquid tea A by adding metal ion yeast D. The liquid tea A is then produced by concentrating the liquid tea C to a predetermined weight using a microwave vacuum dryer 15.

[0027] In this embodiment, the size of the finely divided tea leaves B is set to, for example, 10 to 15 μm, and the moisture content of the liquid tea C is set to, for example, 20%. Also, in this embodiment, the dilution rate of the dispersion E is set to, for example, about 3 wt%, and the weight of the dispersion E after greening treatment and concentration is set to about 1 / 5 of the weight of the dispersion E before concentration. Incidentally, by using greened liquid tea A having such a configuration, the dispersibility of greened liquid tea A when dissolved in extracted tea F is improved, making it possible to provide a flavorful green tea beverage G with little color unevenness at a low cost.

[0028] (2) Composition of green tea beverages (see Figure 2) The green tea beverage G using the greened liquid tea of ​​the present invention is produced by blending the above-mentioned greened liquid tea A in a predetermined blending ratio with extracted tea F, which is obtained by soaking tea leaves B in low-temperature water H at a predetermined temperature for a predetermined time. In this embodiment, the temperature of the low-temperature water H is set to, for example, approximately 40°C, the extraction time of the tea leaves B is set to, for example, 6 minutes, and the blend ratio of the greened liquid tea A to the extracted tea F is set to, for example, 0.29 to 0.57%.

[0029] Incidentally, by using the greened liquid tea A having such a composition to produce the green tea beverage G, it is possible to provide a flavorful green tea beverage G at low cost, which maintains the natural green color of the green tea beverage G for a long period of time and does not give off an unpleasant yeasty smell.

[0030] (3) Details of the manufacturing method of green liquid tea (see Figures 1 and 3 to 5) The method 100 for producing green liquid tea of ​​the present invention is basically composed of a dry refining step P1, a wet refining step P3, a dilution step P4, a greening treatment step P5, and a concentration step P6. In addition, in this embodiment, a coarse crushing process P0 is further provided before the dry fine grinding process P1, and a stirring process P2 is further provided between the dry fine grinding process P1 and the wet fine grinding process P3, and these seven processes constitute the green liquid tea manufacturing method 100.

[0031] (A) Crushing process (see Figures 1 and 3) The coarse crushing step P0 is a preparation step for the dry fine crushing step P1, in which the tea leaves B put into the hopper 2 are coarsely crushed prior to the next dry fine crushing step P1. As the tea leaves B, the same tea leaves B as those used for the extracted tea F are used as an example, and these tea leaves B are placed into a hopper 2. The tea leaves B placed into the hopper 2 are transported above a coarse crusher 5 by a screw conveyor 3, which is, as an example, inclined as shown in FIG. The tea leaves B conveyed above the coarse crusher 5 are dropped into the coarse crushing tank 6 below, where they are coarsely crushed by a coarse crushing blade (not shown).

[0032] (B) Dry micro-processing (see Figures 1 and 3) The dry refining step P1 is a step of refining tea leaves B to a predetermined size using dry refining means 7. The tea leaves B coarsely crushed in the coarse crushing step P0 are transported above a millstone-type dry mill 7, which is an example of a dry milling means, by a screw conveyor 3, which is, for example, inclined as shown in Figure 3.

[0033] The tea leaves B transported above the millstone-type dry mill 7 are dropped into the millstone-type dry mill 7 through a hopper 8 below, and are processed into fine tea B1 of about 15 μm in size by the millstone rotated by a motor M. Furthermore, when the fine tea B1 is further processed to a size of about 10 μm, another similar stone mill-type dry refining machine 7 is provided and the same processing is repeated once more. The finely divided tea leaves B have excellent dispersibility when added to the extracted tea F, maintain a natural green color without color unevenness for a long period of time, and can be drunk without any discomfort when made into a green tea beverage G.

[0034] (C) Stirring step (see Figures 1 and 3) The stirring process P2 is a process in which tea leaves B (fine tea B1) that have been pulverized by a stone mill-type dry mill 7 are supplied to, for example, a stirring tank 9 equipped with a raw material meter, and a fixed amount of water is added so that the tea leaves B and water W have a predetermined ratio (for example, 1:4), and the fine tea B1 and water W are stirred and mixed. The finely divided tea B1 obtained by the dry refining process P1 is conveyed above a stirring tank 9 equipped with a raw material meter by a screw conveyor 3, which is provided in an inclined position as shown in FIG.

[0035] The fine tea B1 transported to the upper part of the mixing tank 9 equipped with a raw material meter is dropped into the mixing tank 9 below, and a fixed amount of water W is further added at the above ratio, followed by mixing and stirring by the mixing blades 22. The stirred and mixed liquid tea C is then supplied by the transport pump 23 through the transport hose 25 to the next wet refining process P3.

[0036] (D) Wet micro-processing (see Figures 1 and 3) The wet refining step P3 is a step in which water is added to the refined tea leaves B, followed by stirring and mixing, and then the tea leaves are refined using a wet refining means 11 to prepare liquid tea C having a predetermined moisture content. The liquid tea C stirred and mixed in the stirring tank 9 with raw material metering is transported by the transport pump 23 via the transport hose 25 to above the stone mill-type wet refining machine 11, which is an example of a wet refining means, as described above. The liquid tea C transported above the millstone-type wet refining machine 11 is dropped into the millstone-type wet refining machine 11 through the lower hopper 12, where it is refined by the millstone rotated by the motor M, breaking up lumps and preparing liquid tea C with a moisture content of, for example, 20%.

[0037] (E) Dilution step (see Figures 1 and 3) The dilution step P4 is a step of diluting the liquid tea C adjusted to the above water content until it becomes a dispersion liquid E of a predetermined wt %. The liquid tea C, which has been milled using the above-mentioned millstone-type wet mill 11 and adjusted to a moisture content of 20%, is diluted to a concentration of, for example, 3 wt % dispersion E in order to perform greening processing without color unevenness in the next greening processing step P5.

[0038] (F) Greening process (see Figures 1 and 3) The greening treatment step P5 is a step in which the diluted dispersion liquid E is subjected to a greening treatment by acting on the metal ion yeast D. The liquid tea C diluted to 3 wt % dispersion E in the dilution step P4 is immersed in a yeast solution containing one or more types of metal ion yeast D such as Zn, Cu, Fe, Mg, etc., to carry out a greening treatment.

[0039] (G) Concentration step (see Figure 1 and Figures 3 to 5) The concentrating step P6 is a step in which the liquid tea C that has been subjected to the greening treatment is concentrated to a predetermined weight using a microwave vacuum dryer 15, which is a concentrating device. The liquid tea C (dispersion liquid E) that has been greened by the above-mentioned greening treatment process P5 is concentrated using a microwave vacuum dryer 15 until the weight of the dispersion liquid E after concentration becomes, for example, 1 / 5 of the weight of the dispersion liquid E before concentration.

[0040] As an example of the microwave vacuum dryer 15, a microwave vacuum dryer equipped with a pressure reducing device 31 capable of drying and concentrating the dispersion E at a low temperature under a reduced pressure atmosphere as shown in FIGS. 4 and 5 can be used. The illustrated microwave vacuum dryer 15 is a so-called batch-type microwave dryer, and is provided with a sliding door 34 as an example of the opening / closing means 33. A dryer main body 35 is supported by a support frame 37 formed by assembling angle bars or the like into a rectangular frame shape, and slide rails 39A, 39B extending horizontally in the left-right direction X are provided above and below an opening 38 formed in the front surface of the support frame 37. Meanwhile, two sliders 41A that engage with the slide rail 39A and two sliders 41B that engage with the slide rail 39B are provided on the upper and lower edges of the opening / closing door 34. In addition, two sets of pressing members 43A, 43B are provided near the upper and lower slide rails 39A and 39B, respectively, and are configured to press the opening / closing door 34 toward the support frame 37 when it reaches the closed position, thereby increasing the airtightness of the opening 38.

[0041] The drying chamber 36 is configured by attaching an opening / closing door 34 to the drying chamber body 35 supported on the support stand 37. The drying chamber 36 is divided into two chambers, a first drying chamber 44 and a second drying chamber 45, so that, for example, two rows of drying trays T can be arranged in the vertical direction Z. Accordingly, for example, two sets of microwave irradiation devices 47 and mounting tables 49 are also arranged corresponding to the drying trays T, T on each row.

[0042] In this embodiment, two microwave irradiators 47 are disposed so as to protrude leftward from the left side plate as an example of drying chamber main body 35. Microwave irradiator 47 is configured, as an example, by including microwave oscillator 51 with a variable output of, as an example, 1.5 kW, waveguide 53 extending from microwave oscillator 51, and a motor for driving stirrer fan 54. As a result, microwaves are irradiated from an irradiation port 55 formed on the left side plate of the drying chamber main body 35 toward the inside of the drying chamber main body 35. Incidentally, a sheet (not shown) made of polytetrafluoroethylene (trade name "Teflon (registered trademark)") is attached to the irradiation port 55, for example, and is configured to allow microwaves oscillated from the microwave oscillator 51 to pass through but to prevent evaporated water generated from the dispersion liquid E, which is the material to be dried, from entering the microwave oscillator 51 side. Further, as shown in FIG. 5, on the left side plate of the drying chamber body 35, there are arranged two sets of control valves 58, one set above and one set below, for example, which are an outside air inlet pipe 57 for introducing air Q from the outside and a control valve 58 for switching whether or not to introduce air Q and for adjusting the amount of air introduced.

[0043] Furthermore, on the right side panel, which is an example of the drying chamber main body 35, product temperature detection sensors 59, which are constituted by radiation thermometers as an example for measuring the product temperature of the dispersion liquid E during drying, are provided at positions corresponding to the two drying trays T, T. Information about the temperature of the dispersion E measured by the product temperature detection sensor 59 is sent to a control device (not shown) and is configured to be used for PID control that controls the output of microwaves irradiated from the microwave irradiator 47 based on this product temperature information. In addition, a light (not shown) made of, for example, an LED is also provided on the right side panel of the drying chamber main body 35.

[0044] In addition, two inspection windows, one above the other, are provided in the center of the left-right direction X on the front surface of the opening / closing door 34, so that the state of the dispersion liquid E, which is the material to be dried, on the drying tray T at each stage during drying can be observed from the outside. In addition, handles are provided near the left and right ends of the front of the opening and closing door 34 to serve as handles for opening and closing the opening and closing door 34, and a locking member (not shown) is provided at an appropriate position on the front of the opening and closing door 34 as needed to ensure that the opening and closing door 34 is closed.

[0045] Next, the pressure reducing device 31 will be described. In the microwave reduced pressure dryer 15 according to this embodiment, the drying chamber main body 35 has an airtight structure and a pressure resistant structure that can withstand use in a reduced pressure atmosphere with the opening 38 closed by the opening / closing door 34. The pressure reducing device 31 is disposed at the rear of the drying chamber main body 35, and is connected to the drying chamber main body 35 via appropriate piping 61 and branch pipe line 63, thereby enabling drying by microwaves in a reduced pressure atmosphere.

[0046] The pressure reducing device 31 may be a pressure reducing device of a basic structure that includes only a vacuum connector, a vacuum pump, a vacuum path, and a control valve (not shown), or a pressure reducing device of various structures that exerts the desired pressure reducing effect, such as a pressure reducing device having a structure that includes a water seal vacuum pump 65 and a circulating water supply and drainage device 67 as shown in FIG. 5, can be used. The pressure reducing device 31 shown in FIG. 5 includes the water ring vacuum pump 65 and the circulating water supply and drainage device 67 as described above, and further includes a water supply path 69 and a drainage path 71 disposed between them.

[0047] The water ring vacuum pump 65 is a pump used to exhaust gas containing water vapor or water droplets. It uses the rotation of an impeller attached eccentrically to the cylinder to form a water seal ring on the inner wall of the cylinder, and performs pumping action by utilizing the change in volume of the space surrounded by the water seal ring and the impeller blades.

[0048] The circulating water supply and drainage system 67 is configured, for example, by having an upper tank 75 and a lower tank 77 inside a support frame 73, and the upper tank 75 is equipped with a water supply nozzle 79 for supplying water W from the outside, a ball tap 81 for measuring the water level in the upper tank 75, and a temperature sensor 83 for measuring the water temperature in the upper tank 75. Meanwhile, an underwater pump 85 is arranged inside the lower tank 77, and is configured to pump up the water W discharged from the above-mentioned water ring vacuum pump 65 and accumulated in the lower tank 77 through the drainage path 71 and supply it to the upper tank 75.

[0049] In addition, a three-way valve 89 driven by a motor, for example, is arranged in the middle of the circulation path 87 connecting the submersible pump 85 and the upper tank 75, and by appropriately switching the three-way valve 89, the water W pumped up by the submersible pump 85 can be supplied into the upper tank 75 or drained to the outside. The water supply path 69 extends from the bottom of the upper tank 75, and the other end of the water supply path 69 is connected to the water ring vacuum pump 65. A needle valve 93 is disposed in the middle of a discharge path 91 connecting the drying chamber main body 35 and the water ring vacuum pump 65, for taking in air Q from the outside and adjusting the pressure inside the path.

[0050] Then, in the concentration step P6, the air pressure in the drying chamber 36 is set to -91.64 kPa, the product temperature of the liquid tea C (dispersion liquid E) is set to a maximum of 45°C, and the liquid tea C (dispersion liquid E) is dried for approximately 90 minutes with weight control using a load cell or the like (not shown), and for example, 3 wt% dispersion liquid E is concentrated to approximately 1 / 5 of its weight to produce greened liquid tea A, for example, 15 wt% dispersion liquid E.

[0051] (4) Details of the manufacturing method for green tea beverages (see Figure 2) The method 200 for producing a green tea beverage of the present invention is basically comprised of three steps: an extracted tea production step P7, a greened liquid tea production step P8, and a blending step P9. (A) Extracted tea manufacturing process The extracted tea production step P7 is a step in which tea leaves B are steeped in low-temperature water H at a predetermined temperature for a predetermined time to obtain extracted tea F. Specifically, extraction is performed by placing low-temperature water H at, for example, 40° C. and tea leaves B in extraction tank 17. The extraction time is, for example, 6 minutes.

[0052] (B) Green liquid tea manufacturing process The greened liquid tea manufacturing process P8 is a process of producing greened liquid tea A by sequentially carrying out the above-mentioned coarse crushing process P0, dry fine refining process P1, stirring process P2, wet fine refining process P3, dilution process P4, greening treatment process P5, and concentration process P6.

[0053] (C) Blending process The blending step P9 is a step of producing a green tea beverage G by blending the produced extracted tea F and greened liquid tea A in a predetermined blending ratio. That is, the extracted tea F, which has been cooled and filtered after extraction, and the green liquid tea A are placed in a blending tank 19 so that the blending ratio is, for example, 0.29 to 0.57%, and vitamin C is further added as an antioxidant to blend them. The prepared green tea beverage G is then sterilized at a predetermined temperature for a predetermined time, and is then filled into a container 21 such as a washed PET bottle at a predetermined filling temperature in a predetermined filling amount.

[0054] (5) Test results to determine the optimal concentration of green liquid tea (see Figure 6) In this test, the presence and degree of yeast odor was confirmed for seven stages: when the above-mentioned 3 wt% dispersion E was not concentrated, and when it was concentrated to 4 / 5, 3 / 5, 2 / 5, 1 / 5, 1 / 10, and 1 / 25. The test results are shown in Figure 6. When dispersion E was concentrated to 1 / 5 of its weight, no yeast odor was detected, and the test results showed that this was the optimal concentration.

[0055] (6) Test results to determine the optimal blend ratio of extracted tea and green liquid tea (see Figure 7) In this test, the changes in the color and flavor of green tea beverage G were confirmed when the blend ratio of green liquid tea A to extracted tea F was varied in eight levels: 2.0%, 1.7%, 1.4%, 1.1%, 0.86%, 0.57%, 0.29%, and 0.14%. The test results are shown in Figure 7. The test results showed that when the blending ratio of the two was set to 0.29 to 0.57%, the color and flavor were close to Extract Tea F, and there was little fading, making this the optimal blending ratio.

[0056] [Other embodiments] The greened liquid tea A, green tea beverage G, method for producing greened liquid tea, and method for producing green tea beverage of the present invention are not limited to the above-described embodiments, and can be modified within the gist of the invention. For example, the size of the tea leaves B to be pulverized, the water content of the liquid tea C, the dilution rate of the dispersion E, and the weight of the dispersion E after concentration are not limited to the values ​​described in the above-mentioned embodiment, and can be changed appropriately depending on the type and condition of the tea leaves B, the amount to be processed, the time, etc. Furthermore, the temperature and extraction time of the low-temperature water H used for extraction, and the blending ratio of green liquid tea A to extracted tea F are not limited to the values ​​described in the above-mentioned embodiment, and can be changed as appropriate depending on the type and condition of tea leaves B, the amount and time of processing, etc.

[0057] Furthermore, the drying conditions of the microwave vacuum dryer 15 used in the concentration process P6 are not limited to those described in the above embodiment, but can be changed as appropriate depending on the type and condition of the tea leaves B, the amount to be processed, the time of processing, etc. In addition, the green liquid tea A of the present invention can be used not only as an ingredient for producing green tea beverage G, but also as an additive to various foods, etc., or it can be further dried in a microwave vacuum dryer 15 and pulverized into powder to be used as an additive to various foods, etc. [Industrial Applicability]

[0058] The greened liquid tea, green tea beverage, method for producing greened liquid tea, and method for producing green tea beverage of the present invention can be used in the field of green tea beverage production, etc., and are particularly applicable when it is desired to provide an inexpensive green tea beverage that can maintain its green color for a long period of time, is flavorful, has no color unevenness, and does not have an unpleasant yeast odor. [Explanation of symbols]

[0059] 2 Hopper 3. Screw conveyor 5 Crusher 6 Crushing tank 7 Dry fine machine (dry fine means) 8 Hopper 9 Stirring tank 11 Wet fine machine (wet fine means) 12 Hopper 13 Greening equipment 15 Microwave vacuum dryer (concentration device) 17 Extraction tank 19 Mixing Tank 21 Container 22 stirring blade 23 Transport pump 25 Transport hose 27 Liquid Tea Tank 29 Dilution tank 31 Pressure reducing device 33 Opening and closing means 34 Opening and closing doors 35 Dryer body 36 Drying room 37 Support stand 38 Opening 39 Slide Rail 41 Slider 43 Holding member 44 1st drying room 45 Second drying room 47 Microwave irradiation device 49 Mounting table 51 Microwave Oscillator 53 Waveguide 54 Star Fan 55 Irradiation port 57 Outside air intake pipe 58 Control valve 59 Product temperature detection sensor 61 Piping 63 Branch Pipe 65 Water ring vacuum pump 67 Circulating water supply and drainage equipment 69 Water Supply Route 71 Drainage route 73 Support stand 75 Upper Tank 77 Lower Tank 79 Water supply nozzle 81 Ball Tap 83 Temperature Sensor 85 Submersible Pump 87 Circulation Route 89 Three-way valve 91 Emission Route 93 Needle valve 100. Manufacturing method of green liquid tea 200 Manufacturing method of green tea beverage A. Green liquid tea B Tea leaves B1 Fine tea W water C. Liquid Tea D Metal ion yeast E Dispersion F Extracted tea G. Green tea drink H Low temperature water Q Air X Left / right direction Z vertical direction T Drying Tray Medium motor P0 Crushing process P1 Dry microprocessing P2 Stirring process P3 Wet microprocessing P4 Dilution process P5 Greening process P6 Concentration process P7 Extracted tea manufacturing process P8 Green liquid tea manufacturing process P9 Blending process

Claims

1. A green liquid tea used when mixing with extracted tea to produce a green tea beverage, etc. The above-mentioned greened liquid tea is prepared by adding water to tea leaves that have been pulverized to a predetermined size to obtain a liquid tea with a predetermined moisture content, diluting the liquid to a predetermined wt % dispersion, subjecting the liquid to a greening treatment by adding metal ion yeast, and then concentrating the liquid to a predetermined weight in a microwave vacuum dryer.

2. 2. The green liquid tea according to claim 1, wherein the size of the finely divided tea leaves is 10 to 15 μm.

3. 2. The green liquid tea according to claim 1, wherein the water content of the liquid tea is 20%.

4. 2. The green liquid tea according to claim 1, wherein the dilution rate of the dispersion liquid is 3 wt %.

5. 2. The green liquid tea according to claim 1, wherein the weight of the dispersion after concentration is 1 / 5 of the weight of the dispersion before concentration.

6. The tea leaves are steeped in cold water at a specified temperature for a specified time to extract the tea. This green tea beverage uses greened liquid tea, which is prepared by adding water to tea leaves that have been pulverized to a predetermined size to obtain a liquid tea with a predetermined moisture content, diluting the liquid tea to a predetermined wt % dispersion, subjecting the liquid tea to a greening treatment by the action of metal ion yeast, and then concentrating the liquid tea to a predetermined weight in a microwave vacuum dryer, in a predetermined blending ratio.

7. 7. The green tea beverage using the greened liquid tea according to claim 6, wherein the temperature of the low-temperature water is 40°C and the tea leaves are extracted for 6 minutes.

8. 7. A green tea beverage using greened liquid tea according to claim 6, characterized in that the blending ratio of the greened liquid tea to the extracted tea is 0.29 to 0.57%.

9. a dry refining step of refining the tea leaves to a predetermined size using a dry refining means; A wet refining process in which water is added to the refined tea leaves, and the tea leaves are stirred and mixed, and then the tea is refined using a wet refining means to prepare a liquid tea with a predetermined moisture content; A dilution step of diluting the prepared liquid tea to a predetermined wt% dispersion; a greening treatment step in which a metal ion yeast is allowed to act on the diluted dispersion to perform a greening treatment; The method for producing greened liquid tea is characterized by comprising a concentration step of concentrating the greened liquid tea to a predetermined weight using a microwave vacuum dryer.

10. A process for producing extracted tea by steeping tea leaves in low-temperature water at a predetermined temperature for a predetermined time to obtain extracted tea; a greened liquid tea production process in which water is added to tea leaves that have been pulverized to a predetermined size to prepare liquid tea with a predetermined moisture content, the liquid tea is diluted to a predetermined wt % dispersion, and greened by the action of metal ion yeast, and then the liquid tea is concentrated to a predetermined weight in a microwave vacuum dryer to obtain greened liquid tea; The method for producing a green tea beverage using greened liquid tea is characterized by comprising a blending step of obtaining a green tea beverage by blending the produced extracted tea and greened liquid tea at a predetermined blending ratio.

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