Tea composition, method for producing the same, and processed tea for food and drink

Abstract

To provide a tea leaf composition that enables drinking of a tea leaf together with tea and ingestion by put into water or hot water, which enables ingestion of the tea leaf without spoiling a functional component contained in the tea leaf, can suppress scattering property of scattering in the air, has high dispersibility when added to water or hot water, and is also excellent in taste such as texture.SOLUTION: A tea leaf composition is a massive tea leaf composition that is a tea leaf particle or a tea leaf piece, and is composed of one or two or more tea leaf bodies selected from tea leaf bodies having an average particle of 7-1,000 μm, in which a void ratio of the teal leaf composition is 1.0 to 40.0%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a tea leaf composition that can be put into water or hot water and orally ingested by drinking it together with the tea leaves, a method for producing the same, and a processed tea for food and drink comprising the tea leaf composition.

Background Art

[0002] Green tea has been loved and widely favored in Japan since ancient times and is one of the foods that have been widely consumed. When drinking green tea, it was typical to put dried green tea leaves in a teapot, obtain an extract of the green tea leaves by extracting them with hot water for a predetermined time, and pour this into a teacup or the like for drinking.

[0003] However, with the passage of time, consumer needs for green tea have also diversified in various ways. For example, regarding the method of obtaining an extract of green tea leaves using a teapot and drinking this, there has been a need to avoid the trouble of disposing of the green tea leaves after extraction, that is, the tea leaves. Regarding such needs for simplicity in drinking green tea, so-called "instant tea" that can make a tea beverage by simply putting it into hot water or water is known. Regarding such instant tea, a method of obtaining an extract by extracting dried tea leaves such as rough tea or finished tea with hot water, concentrating the extract, and granulating it to produce granular tea has been common.

[0004] Regarding techniques related to instant tea, for example, Patent Document 1 discloses a method for producing a processed tea product obtained by drying a tea extract, comprising a cutting step of finely cutting and / or pulverizing fresh leaves after blanching treatment or withering treatment to obtain tea leaf cuttings, an extraction step of adjusting the water-soluble solid content and the water-insoluble solid content, and a heat drying step of heat drying the tea extract obtained in the extraction step, wherein the content ratio of the water-soluble solid [A] to the water-insoluble solid [B], [A] / [B], in the tea extract extracted in the extraction step is adjusted to be in the range of 0.25 to 20.0.

[0005] Patent Document 2 discloses a manufacturing method in which a slurry-like tea leaf extract containing water-insoluble solids and water-soluble solids, which is extracted from tea leaf cuttings obtained by finely cutting tea leaves after fixation treatment or withering treatment, is heated and dried.

[0006] Patent Document 3 discloses a method for producing granulated tea from harvested tea leaves, which includes a heating step of adjusting the chlorophyll content of the harvested tea leaves by heating to obtain chlorophyll-adjusted tea leaves, an extraction step of extracting the chlorophyll-adjusted tea leaves in a solvent at 60°C or lower to obtain an extract containing 12 to 60 mg / 100 ml of theanine, and a granulation step of granulating the extract after adjusting the dissolved oxygen concentration of the extract to less than 7 ppm.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0008] Green tea is widely known to be rich in health-beneficial functional components such as catechins and theanine. With the recent increasing trend towards health consciousness, efficient intake of the health components contained in green tea has attracted attention. However, since the instant tea as described above is produced from an extract obtained by extracting dried tea leaves, there has been a problem that useful functional components contained in the unextracted components are wasted.

[0009] In contrast, so-called "matcha" is made by adding hot water to powdered tencha (also called "powdered tea") and stirring it, and then drinking the tea leaves together, so that the functional ingredients contained in the tea leaves can be orally ingested without leaving any behind. However, conventionally available powdered tea has a tendency to scatter into the air during the manufacturing process or during use, and therefore requires special care in handling. In addition, powdered tea that was previously available on the market did not have excellent dispersibility when added to water or hot water, and required thorough stirring, among other issues.

[0010] Therefore, the first object of the present invention is to provide a new tea leaf composition which can be orally ingested by adding it to water or hot water and drinking the tea leaves together, and which can suppress scattering into the air, has high dispersibility when added to water or hot water, and also has excellent taste, such as texture, and a method for producing the same, as well as a processed tea for food or beverage use. The second object of the present invention, in addition to the first object, is to provide a new tea leaf composition which is unlikely to separate when mixed in a solid state with other raw materials such as tea leaves or rice intended for extraction and ingestion, and which is unlikely to leak when enclosed in a package such as a tea bag, as well as a method for producing the same, and a processed tea for food or beverage use. [Means for solving the problem]

[0011] The present invention relates to a lump-shaped tea leaf composition comprising one or more types of tea leaf bodies selected from tea leaf particles or tea leaf pieces having an average diameter of 7 μm to 1000 μm, The present invention proposes a tea leaf composition characterized in that the porosity of the tea leaf composition is 1.0 to 40.0%.

[0012] The present invention also proposes a processed tea for food or beverage use comprising the tea leaf composition, that is, a processed tea for food or beverage use as a mixture of a number of the tea leaf compositions. The present invention further provides a processed tea for food or drink, having a spatula angle of 25 to 55°.

[0013] The present invention also provides a method for producing an aggregated tea leaf composition comprising one or more types of tea leaf bodies selected from tea leaf particles or tea leaf pieces having an average diameter of 7 μm to 1000 μm, The present invention proposes a method for producing a tea leaf composition, which is characterized by adjusting the porosity of the tea leaf composition to 1.0 to 40.0%.

[0014] The present invention also provides a method for suppressing dispersion of a substance derived from a tea leaf composition into the air (also referred to as a "method for suppressing dispersion of a tea leaf composition"), comprising: The tea leaf composition is a lump-shaped tea leaf composition comprising one or more kinds of tea leaf bodies selected from tea leaf particles or tea leaf pieces having an average diameter of 7 μm to 1000 μm, The present invention proposes a method for suppressing scattering of a tea leaf composition, characterized by adjusting the porosity of the tea leaf composition to 1.0 to 40.0%.

[0015] The present invention also provides a method for improving the dispersibility of a tea leaf composition when placed in water (also referred to as a "method for improving the dispersibility of a tea leaf composition"), comprising: The tea leaf composition is a lump-shaped tea leaf composition comprising one or more kinds of tea leaf bodies selected from tea leaf particles or tea leaf pieces having an average diameter of 7 μm to 1000 μm, The present invention proposes a method for improving the dispersibility of a tea leaf composition, characterized by adjusting the porosity of the tea leaf composition to 1.0 to 40.0%.

[0016] The present invention also provides a method for improving the palatability of a tea leaf composition (also referred to as a "method for improving the palatability of a tea leaf composition"), comprising: The tea leaf composition is a lump-shaped tea leaf composition comprising one or more kinds of tea leaf bodies selected from tea leaf particles or tea leaf pieces having an average diameter of 7 μm to 1000 μm, The present invention proposes a method for improving the deliciousness of a tea leaf composition, characterized by adjusting the porosity of the tea leaf composition to 1.0 to 40.0%. Effect of the Invention

[0017] The tea leaf composition proposed by the present invention and the processed tea for food and beverages comprising the tea leaf composition can be orally ingested by adding the tea leaves to water or hot water and drinking the tea leaves together, so that the functional components contained in the tea leaves can be orally ingested without leaving any residue. Moreover, the scattering of the tea leaves into the air can be suppressed, and the dispersibility when added to water or hot water can be increased, and further, the taste such as the texture can be excellent.

[0018] Furthermore, if the processed tea for food and beverages proposed by the present invention further satisfies the condition that the spatula angle is 25 to 55°, it can be made to be less likely to separate when mixed as a solid with other raw materials such as tea leaves or rice intended for extraction and consumption, and can be made to be a processed tea for food and beverages that is less likely to leak powder when sealed in a package such as a tea bag. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Next, the present invention will be described based on an embodiment, however, the present invention is not limited to the embodiment described below.

[0020] <Genuine tea leaf composition> A tea leaf composition according to one embodiment of the present invention (also referred to as "the present tea leaf composition") is an aggregate tea leaf composition comprising one or more types of tea leaf pieces or tea leaf particles selected from tea leaf particles or tea leaf pieces (collectively referred to as "tea leaf bodies") having an average diameter of 7 μm to 1000 μm.

[0021] An example of the present tea leaf composition is a tea leaf composition consisting of one or more kinds selected from the following (1), (2) and (3). (1) Tea leaves with an average diameter of 7 μm or more and 100 μm or less that have formed into clumps. (2) Tea leaves with an average diameter of more than 100 μm and less than 1,000 μm that have formed into clumps. (3) Tea leaves with an average diameter exceeding 1,000 μm have been formed into clumps and then compressed or folded to reduce the average diameter to 1,000 μm or less.

[0022] In addition, this tea leaf composition is intentionally manufactured and does not include those accidentally produced during the production of tencha, powdered tea, or matcha. For example, it does not include tea leaf compositions that accidentally form into lumps (so-called matcha balls, etc.) during the production of matcha by conventional manufacturing methods.

[0023] (Raw tea leaves) The tea leaves constituting this tea leaf composition may be fermented tea leaves, i.e., black tea leaves, semi-fermented tea leaves, i.e., oolong tea leaves, or tea leaves with inactivated enzymes, i.e., green tea leaves.

[0024] (Tea leaf pieces) The tea leaf pieces constituting this tea leaf composition refer to single tea leaves or parts thereof, regardless of their shape. For example, those obtained by finely cutting or pulverizing tea leaves can be mentioned.

[0025] From the perspective of scattering properties during processing, the average diameter of the tea leaf pieces is preferably 7 μm or more, more preferably 10 μm or more, still more preferably 15 μm or more, and even more preferably 20 μm or more. On the other hand, from the perspectives of dispersion and suspension properties and texture during drinking, it is preferably 1000 μm or less, more preferably 500 μm or less, still more preferably 200 μm or less, and even more preferably 100 μm or less. To adjust the average diameter of the tea leaf pieces within the above range, methods such as cutting, pulverizing, grinding, and classification can be mentioned. It can also be adjusted according to the tea quality, fiber content, and fixation method and conditions of the raw tea leaves. However, it is not limited to such methods.

[0026] In addition, as shown in the examples described later, the average diameter, D90, D50, and D10 of the tea leaf pieces can be measured and obtained by a laser diffraction particle size distribution measuring device. That is, first, the particle size range to be measured (maximum particle size: x1, minimum particle size: xn+1) is divided into n parts, and each particle size interval is set as [x j , x j+1 (j = 1, 2, ··· n). In this case, the division is an equal division on a logarithmic scale. In addition, the representative particle diameter in each particle diameter interval based on the logarithmic scale can be calculated from the following formula I. Since it is taking the logarithm even when referring to the representative particle diameter, it no longer has the unit of particle diameter at this point, so further q j (j = 1, 2, ··· n) is taken as the relative particle amount (difference %) corresponding to the particle diameter interval [x j , x j+1 . Assuming that the total of all intervals is 100%, the average value μ on the logarithmic scale can be calculated from the following formula II. This μ is a numerical value on the logarithmic scale and has no unit as a particle diameter. Therefore, to convert it back to the unit of particle diameter, 10 μ That is, calculate 10 to the power of μ. Then, this 10 μ is described as the average value (average particle diameter).

[0027] (Formula I) TIFF0007684032000001.tif39137

[0028] (Formula II) TIFF0007684032000002.tif45137

[0029] D90, D50, and D10 represent the effective average particle diameter. For example, D90 means the particle diameter at the point where the cumulative curve reaches 90 integrated % when obtaining the cumulative curve with the total integration of the powder (particle) population as 100 integrated % in the volume-based particle size distribution measured by a laser diffraction particle size distribution analyzer. This is called the arbitrary % particle diameter.

[0030] The span value is calculated by the formula ((D90 - D10) / D50) and is an index indicating the particle size distribution width. The span value of the tea leaf pieces is preferably 1.0 to 5.0. If the span value of the tea leaf pieces is 1.0 or more, it is preferable because the bonding property is good. On the other hand, if it is 5.0 or less, it is preferable because the fluidity is good and line trouble is less likely to occur. From such a perspective, the span value of the tea leaf pieces is preferably 1.0 or more, more preferably 1.2 or more, and even more preferably 1.5 or more. On the other hand, it is preferably 5.0 or less, more preferably 4.5 or less, and even more preferably 4.0 or less.

[0031] (Tea leaf particles) The tea leaf particles constituting the tea leaf composition may be in any shape, such as a single tea leaf or a part thereof in a rounded state, or a single tea leaf or a part thereof in a folded state, or a twisted state, etc. However, it is not limited to these. Among the tea leaf particles, those with an average diameter of 7 μm or more and 100 μm or less are also referred to as tea leaf fine particles.

[0032] Examples of the shape of the tea leaf particles include fine granular, granular, etc. However, it is not limited to these shapes.

[0033] From the perspective of the scattering property during processing, the average diameter of the tea leaf particles is preferably 50 μm or more, more preferably 100 μm or more, even more preferably 200 μm or more, and even more preferably 300 μm or more. On the other hand, from the perspective of the dispersion floating property and the texture during drinking, it is preferably 1000 μm or less, more preferably 800 μm or less, even more preferably 600 μm or less, and even more preferably 500 μm or less. To adjust the average diameter of the tea leaf particles within the above range, methods such as adjusting the tea quality and fiber content of the raw tea leaves, or adjusting the killing green method and conditions (such as steaming time), or adjusting the conditions of cutting, folding, and kneading can be mentioned. However, it is not limited to such methods.

[0034] The span value of the tea leaf particles is preferably 1.0 to 5.0. If the span value of the tea leaf particles is 1.0 or more, it is preferable because the bonding property is good. On the other hand, if it is 5.0 or less, it is preferable because the fluidity is good and line trouble is less likely to occur. From this viewpoint, the span value of the tea leaf particles is preferably 1.0 or more, more preferably 1.2 or more, and even more preferably 1.5 or more, and is preferably 5.0 or less, more preferably 4.5 or less, and even more preferably 4.0 or less.

[0035] The average diameters of the tea leaf particles, D90, D50 and D10 can be determined in the same manner as for the tea leaf pieces.

[0036] (Genuine tea leaf composition) The present tea leaf composition is an aggregate tea leaf composition comprising one or more types of the tea leaf particles or tea leaf pieces. For example, there can be mentioned ones in which adjacent ones of the one or more kinds of tea leaf particles or tea leaf pieces are closely attached or joined together to form a mass. The form of the present tea leaf composition may be, for example, fine particles, granules, etc., but is not limited to these forms.

[0037] An example of the present tea leaf composition is one having a configuration in which adjacent tea leaf pieces or tea leaf particles are bonded together via a liquid material. The liquid may be water, hot water, steam, or an organic solvent such as alcohol. Considering the suitability for processing and the denaturation of tea leaf components, it is preferable to use water. When adjacent tea leaf pieces or tea leaf particles are joined via a liquid, it is preferable to adjust the temperature of the liquid, for example by appropriately selecting and adjusting the temperature within the range of 0°C to 100°C.

[0038] An example of the present tea leaf composition is one in which adjacent tea leaf pieces or tea leaf particles are bonded together via a component derived from tea leaves. The tea leaf-derived components refer to components contained in tea leaves or components that have been altered during the production process of the present tea leaf composition, such as amino acids, sugars, and pectin.

[0039] From the viewpoints of flavor, texture, dispersibility, etc., it is preferable that the tea leaf composition does not contain a binder other than the tea leaf-derived component and the liquid. Examples of such binders include monosaccharides and disaccharides such as fructose, lactose, glucose, sucrose, maltose, galactose, xylose, and trehalose; oligosaccharides such as xylooligosaccharide, fructooligosaccharide, galactooligosaccharide, lactulose, palatinose, soy oligosaccharide, raffinose, and isomaltooligosaccharide; starch; dextrins such as dextrin, maltodextrin, and cyclodextrin and their degradation products; water-soluble dietary fibers such as pectin, polydextrose, agarose, glucomannan, and resistant dextrin; thickening polysaccharides such as guar gum, xanthan gum, tamarind gum, and gellan gum; sugar alcohols such as sorbitol, xylitol, erythritol, maltitol, and lactitol, cellulose, chitin, chitosan, gelatin, gum arabic, agar, pullulan, starch, and the like.

[0040] (Average diameter) From the viewpoint of the dispersibility after processing, the average diameter of the tea leaf composition is preferably 50 μm or more, more preferably 70 μm or more, still more preferably 100 μm or more, and yet more preferably 120 μm or more. On the other hand, from the viewpoint of the packaging suitability of the tea leaf composition, it is preferably 1 cm or less, more preferably 8 mm or less, still more preferably 5 mm or less, and yet more preferably 3 mm or less.

[0041] To adjust the average diameter of the tea leaf composition within the above range, methods for adjusting the average diameters of the tea leaf pieces and the tea leaf particles as described above, and methods for adjusting the method and conditions of the lump formation step described below can be mentioned. For example, in Production Example 1 described below, the frequency, amplitude width, conveyance distance, etc. of the vibration in the lump formation step are adjusted. Further, in Production Example 2 described below, the size of the opening diameter and groove width at the time of kneading with a kneader, mincer, rotor vane, CTC machine, etc. are also adjusted. However, it is not limited to such methods.

[0042] In addition, the average diameter of the present tea leaf composition can be calculated by selecting any 100 pieces with a digital microscope (KH-7700, manufactured by Hirox Co., Ltd.), measuring the major axis (the diameter of the longest part) and the minor axis (the diameter of the shortest part) of each, obtaining the average value of the 100 pieces of each, and further calculating from the average value of both the major axis and the minor axis.

[0043] (Void ratio) The void ratio of the present tea leaf composition is preferably 1.0 to 40.0%. If the void ratio of the present tea leaf composition is 1.0% or more, it is more preferable in terms of dispersibility in water. On the other hand, if it is 40.0% or less, it is more preferable in terms of strength in the dry state. From such a viewpoint, the void ratio of the present tea leaf composition is preferably 1.0% or more, more preferably 5.0% or more, and even more preferably 10.0% or more. On the other hand, it is preferably 40.0% or less, more preferably 30.0% or less, and even more preferably 25.0% or less.

[0044] The voids possessed by the tea leaf composition include both the voids possessed by the tea leaf pieces and tea leaf particles constituting the tea leaf composition and the voids generated between the tea leaf particles or tea leaf pieces constituting the tea leaf composition. At this time, the voids possessed by the tea leaf pieces and tea leaf particles constituting the tea leaf composition are, for example, the voids that can be formed inside when each tea leaf piece or tea leaf particle is in a porous state having pores on the surface, or when the tea leaves are rolled into lumps.

[0045] The void ratio is measured as in the examples described below, and can be calculated from the true density M (mg / mm 3 ), volume V (mm 3 ) and mass W (mg) of the tea leaf composition by the following formula. Void ratio (%) = 100×(V - W / M) / V

[0046] Regarding the present tea leaf composition, in order to adjust the void ratio to the above range, at the time of processing the tea leaf composition, the size of the tea leaf pieces and tea leaf particles and the moisture content before drying of the composition may be controlled. However, it is not limited to such a method.

[0047] In addition, for granulated tea products produced by conventional fluidized bed granulation, extrusion granulation, etc., since the void portions are filled with a liquid, the porosity is less than 1.0%.

[0048] (Disintegratability) This tea leaf composition preferably has disintegratability. Here, the disintegratability in the present invention can be defined as the property in which the bonding of tea leaves pieces or tea leaf particles is released and disintegrates. Due to having disintegratability, this tea leaf composition can achieve effects such as suppressing scattering in the dry state and achieving both good dispersibility in water or hot water.

[0049] The disintegratability of this tea leaf composition is caused by physical reasons and / or chemical reasons. That is, when the disintegratability is caused by physical reasons, it means that the bonding of tea leaves pieces or tea leaf particles is released and disintegrates due to physical factors such as heat, drying, impact, dissolution, etc. When the disintegratability is caused by chemical reasons, it means that the bonding of tea leaves pieces or tea leaf particles is released and disintegrates due to chemical components contained in the solvent.

[0050] Whether this tea leaf composition has disintegratability can be determined from the degree of compression of the processed tea described later. That is, if the following degree of compression is 40.0% or less, it can be determined that it has disintegratability.

[0051] (Water content) This tea leaf composition preferably has a water content of 1.0 to 10.0% by mass. If the water content of this tea leaf composition is 1.0% by mass or more, it is preferable in terms of the flavor quality of the tea leaf composition. On the other hand, if it is 10.0% by mass or less, it is preferable in terms of the quality over time of the tea leaf composition. From this perspective, the water content of the tea leaf composition is preferably 1.0% by mass or more, more preferably 1.5% by mass. On the other hand, it is preferably 10.0% by mass or less, more preferably 8.0% by mass or less, and even more preferably 7.0% by mass or less.

[0052] Among these, it is even more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more. On the other hand, it is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 7% by mass or less. As described in the examples below, the water content can be measured by the atmospheric pressure heating drying method.

[0053] Regarding the tea leaf composition, to adjust the water content to the above range, the tea quality of the tea leaves, particularly the fiber content, and the degree of drying during the processing of the tea leaf composition may be controlled. However, it is not limited to such a method.

[0054] <Method for manufacturing the tea leaf composition> As a method for manufacturing the tea leaf composition, a block-shaped tea leaf composition composed of one or more tea leaf bodies selected from tea leaf particles or tea leaf pieces (collectively also referred to as "tea leaf bodies") having an average diameter of 7 μm to 1000 μm is produced, and A method for manufacturing a tea leaf composition characterized by adjusting the porosity of the tea leaf composition to 1.0 to 40.0% can be mentioned.

[0055] As a specific example of the method for manufacturing the tea leaf composition, a method of adding a liquid to dried powdered tea to form lumps ("lump formation step"), drying ("drying step"), and obtaining the tea leaf composition can be mentioned (also referred to as "Production Example 1").

[0056] As another example of the method for manufacturing the tea leaf composition, a method of inactivating the enzyme of fresh tea leaves ("enzyme inactivation step"), forming lumps in the tea leaves containing moisture before drying after cutting ("lump formation step"), and drying ("drying step") to obtain the tea leaf composition can be mentioned (also referred to as "Production Example 2"). At this time, any one of the kneading processes such as leaf beating, rough kneading, kneading, medium kneading, and fine kneading, squeezing and binding, or two or more of these kneading processes may be appropriately carried out. Also, the order of the steps other than the final drying step is not limited.

[0057] In the present invention, the "step" does not have to be carried out in a series of production lines, and may be intermittent. At that time, it may be carried out intermittently with a time interval, changing the apparatus, or changing the location.

[0058] Note that the manufacturing method of the present tea leaf composition is not limited to the above Manufacturing Examples 1 and 2. The manufacturing method of the present tea leaf composition is different from the method of extracting tea leaves and granulating the extract.

[0059] (Raw tea leaves) In the method for producing a tea leaf composition, the tea used as a raw material is not limited in terms of its variety, cultivation method, and harvesting time. For example, covered tea leaves harvested after being covered for a certain period before harvesting may be used, or tea leaves not covered may be used. Also, first flush tea, second flush tea, third flush tea, fourth flush tea, autumn and winter flush tea, etc. can be used. It is also possible to use a combination of two or more types of tea leaves with different tea varieties, tea cultivation methods, harvesting times, etc.

[0060] The tea leaves may include stems and petioles. However, it is preferably not included in terms of the smoothness of the tongue feeling when eaten or drunk.

[0061] [Manufacturing Example 1] First, Manufacturing Example 1 described above will be explained. Manufacturing Example 1 is a method of adding a liquid to powdered tea to form lumps ("lump forming step"), drying ("drying step"), and obtaining the present tea leaf composition.

[0062] (Powdered tea) Examples of the powdered tea include those obtained by grinding heat-processed tea leaves. For example, tea obtained by heat-drying without kneading, so-called matcha tea, ground into powder can be mentioned. The shape of the powdered tea is arbitrary. It may be in the state of tea leaves, granular, powdery, or in the form of a molded body.

[0063] Examples of the heat-drying method for producing the powdered tea include any of dry heat drying, hot air drying, microwave drying, freeze drying, infrared dry heat drying, etc., or a method combining two or more of these. However, it is not limited to these means.

[0064] The method of grinding for producing the powdered tea is arbitrary as long as the tea leaves can be made into a finer state. For example, each process such as cutting, slicing, squeezing, etc. can be mentioned, and these can be carried out alone or in combination of two or more of these processes. Specific examples of the grinding method include, for example, a cutting process using a fresh leaf cutter, a food processor, a slicer, a mincer, a rotor van, a CTC machine, etc., and a method of grinding by a known method using a grinder such as a stone mortar, a ball mill, a jet mill, a pin mill, a pneumatic grinder, etc. Furthermore, if necessary, a high-pressure homogenizer, a planetary ball mill, a vibration ball mill, an ultrasonic ball mill, a colloid mill, etc. can be used for fine grinding.

[0065] As an example of the method for producing the powdered tea, after performing a fixation treatment of heating fresh tea leaves to fix the tea leaves, a loose tea treatment is performed, and then the tea leaves are put into a roasting furnace and a drying treatment of applying heat to the tea leaves to dry the tea leaves is performed. Thereafter, a method of producing the powdered tea through a vine cutting treatment and a grinding treatment as necessary can be mentioned.

[0066] (Lump formation step) As a method for forming lumps, for example, powdered tea is given movements such as vibration or rolling to form lumps in the dried powdered tea, and a liquid is added thereto, or humidified to cause moisture absorption, or refrigerated or frozen to lower the product temperature and then returned to room temperature to cause condensation, whereby the lumps can be formed by joining or the like. However, it is not limited to these methods.

[0067] Examples of the liquid to be sprayed include water, hot water, water vapor, and organic solvents such as alcohol.

[0068] As a method for forming lumps by adding a liquid to dried powdered tea and applying vibration, for example, a vibration conveyor or the like can be used to spray the liquid while conveying the powdered tea while applying vibration.

[0069] (Drying process) Examples of the drying method after lump formation include freeze-drying, vacuum drying, rapid freezing, hot air drying, and the like. In the drying process, it is preferable to adjust the drying method and drying conditions so that the water content of the obtained tea leaf composition is 1.0 to 10.0% by mass, particularly 1.5% by mass or more or 8.0% by mass or less, among which 2.0% by mass or more or 7.0% by mass or less, and among which 2.5% by mass or more.

[0070] Examples of the freeze-drying method include a method of putting tea leaves in a freezing container and freezing them within a range of, for example, 0°C to -50°C, and reducing the pressure in the freezing container to a range of, for example, 13 Pa to 100 Pa. When the pressure in the freezing container is reduced, the boiling point of water decreases, so the moisture in the tea leaves sublimes, and thus the tea leaves can be dried. Alternatively, the tea leaves may be put in a refrigerator or exposed to a cooling medium such as liquid nitrogen to be in a frozen state, and then dried using a normal freeze dryer.

[0071] When drying with hot air, it is preferable to adjust the drying temperature and drying time so that the water content of the obtained tea leaf composition is 1.5 to 10%. From the viewpoints of the color and aroma of the tea leaf composition, the drying temperature and drying time can be appropriately selected. For example, if emphasis is placed on green color, it is preferable to adjust the drying temperature within the range of 50°C to 100°C. If flavoring is to be carried out, the temperature can be adjusted within the range of 120°C to 200°C, and the drying time can be adjusted so as to reach the required water content of the tea leaf composition.

[0072] [Production Example 2] Next, Production Example 2 described above will be explained. Production Example 2 is a method for obtaining the present tea leaf composition by inactivating enzymes in fresh tea leaves (''enzyme inactivation step''), forming lumps in the tea leaves that have been cut and appropriately adjusted in moisture content as needed after cutting (''lump formation step''), and drying (''drying step''). At this time, any one of rolling treatments such as leaf beating, rough rolling, rolling, medium rolling, fine rolling, and squeezing and binding, or two or more of these rolling treatments may be appropriately carried out. Also, the order of steps other than the final drying step is not limited.

[0073] (Enzyme inactivation step) Examples of methods for heating fresh tea leaves to inactivate enzymes include, in addition to steam heat treatment using a steaming machine or stir-frying and steaming treatment, direct fire heating such as hot air drying that generates steam, stir-frying in a kettle, and green tea fixation methods such as hot air fixation by applying hot air. These can also be combined. For example, after performing steam heat treatment using a steaming machine, hot air fixation by applying hot air may be carried out.

[0074] (Tea leaf rolling step) By performing any one of rolling treatments such as leaf beating, rough rolling, rolling, medium rolling, fine rolling, and squeezing and binding, or two or more of these rolling treatments on the enzyme-inactivated tea leaves, components derived from the tea leaves can be made more easily eluted. It is optional to insert treatments such as shaping and sorting.

[0075] (Lump formation step) The method of forming lumps may be the same as in Production Example 1, or may be performed by kneading with a rolling and kneading machine, a mincing machine, a rotor vane, a CTC machine, or the like.

[0076] (Drying process) The drying method after forming lumps may be performed in the same manner as in Production Example 1.

[0077] <This processed tea> The processed tea for food and drink according to an example of an embodiment of the present invention (referred to as "this processed tea") can be configured using this tea leaf composition.

[0078] This processed tea preferably consists of this tea leaf composition, that is, a mixture of a large number of this tea leaf compositions. However, "consisting of this tea leaf composition" includes cases where tea leaf-derived substances other than this tea leaf composition of less than 10% by mass, particularly less than 5% by mass, and even less than 1% by mass of this processed tea, for example, single tea leaves or tea leaf particles are included. If it is at this level, this processed tea can sufficiently enjoy the effects possessed by this tea leaf composition.

[0079] (Degree of compression) This processed tea preferably has a degree of compression of 40.0% or less as determined by the following formula. Degree of compression: ((compressed bulk density - loose bulk density) / compressed bulk density) × 100

[0080] If the degree of compression is 40.0% or less, it is preferable from the viewpoint of the strength that can suppress the scattering property in the dry state. On the other hand, if it is 1.5% or more, it is preferable from the viewpoint of the strength that has dispersibility in ice water. From such a viewpoint, the degree of compression of this processed tea is preferably 40.0% or less, more preferably 30.0% or less, and even more preferably 20.0% or less. On the other hand, it is preferably 1.5% or more, more preferably 3.0% or more, and even more preferably 4.0% or more.

[0081] Regarding this processed tea, in order to adjust the degree of compression within the above range, the loosen bulk density and the tapped bulk density can be adjusted as described below, respectively.

[0082] (Loosen bulk density) This processed tea preferably has a loosen bulk density of 0.15 to 0.35 g / mL. If the loosen bulk density is 0.15 g / mL or more, it is preferable in terms of suppressing logistics costs. On the other hand, if it is 0.35 g / mL or less, it is preferable in terms of load-bearing capacity. From such a perspective, the loosen bulk density is preferably 0.15 g / mL or more, more preferably 0.18 g / mL or more, and even more preferably 0.20 g / mL or more. On the other hand, it is preferably 0.35 g / mL or less, more preferably 0.33 g / mL or less, and even more preferably 0.30 g / mL or less.

[0083] The loosen bulk density can be measured as in the examples described below.

[0084] Regarding this processed tea, in order to adjust the loosen bulk density within the above range, the tea quality of the tea leaves, particularly the fiber content, and the particle size of the tea leaves or tea particles may be controlled. However, it is not limited to such a method.

[0085] (Tapped bulk density) This processed tea preferably has a tapped bulk density of 0.15 to 0.45 g / mL. If the tapped bulk density is 0.15 g / mL or more, it is preferable in terms of suppressing logistics costs. On the other hand, if it is 0.45 g / mL or less, it is preferable in terms of fluidity (anti-bridging property). From such a perspective, the tapped bulk density is preferably 0.15 g / mL or more, more preferably 0.18 g / mL or more, and even more preferably 0.20 g / mL or more. On the other hand, it is preferably 0.45 g / mL or less, more preferably 0.40 g / mL or less, and even more preferably 0.35 g / mL or less.

[0086] The bulk density can be measured as in the examples described later.

[0087] Regarding this processed tea, to adjust the bulk density within the above range, the tea quality of the tea leaves, particularly the amount of amino acids, and the temperature at the time of joining the tea leaves or tea particles and the uniformity of the moisture content per particle before drying may be controlled. However, it is not limited to such a method.

[0088] (Spatula angle) This processed tea preferably has a spatula angle of 25 to 55°. If the spatula angle is 25° or more, it is preferable from the viewpoint of maintaining the homogeneity after mixing with other materials such as tea leaves. On the other hand, if it is 55° or less, it is preferable from the viewpoint of ease of mixing with other materials such as tea leaves. From such a viewpoint, the spatula angle is preferably 25° or more, more preferably 28° or more, and even more preferably 30° or more. On the other hand, it is preferably 55° or less, more preferably 50° or less, and even more preferably 45° or less.

[0089] The spatula angle can be measured as in the examples described later.

[0090] Regarding this processed tea, to adjust the spatula angle within the above range, the drying heat source and drying rate in the drying after joining with the liquid may be selected. However, it is not limited to such a method.

[0091] (Usage method of this processed tea) This processed tea can be orally ingested, for example, by adding the powder to water or hot water and drinking it as it is.

[0092] Alternatively, this processed tea may be enclosed in a package and used as tea bag tea, for example. In this case, the packaging material is not particularly limited as long as it can enclose the processed tea leaves. For example, filters made of natural fibers such as pulp, cotton, and kenaf, and synthetic fibers such as nylon, polypropylene, and PET resin can be used. Filters made of a composite of any combination of materials can also be used. The packaging method, the size and shape of the packaging material, the presence or absence of a tag, and the like can be appropriately selected from known methods.

[0093] The processed tea can be used alone for the above-mentioned purposes, or can be mixed in a solid form with other raw materials such as tea leaves or rice intended for extraction and ingestion, and then used for the above-mentioned purposes.

[0094] Furthermore, this processed tea can be kneaded into sweets, bread, etc., like conventional processed matcha, to produce sweets or bread containing matcha, or it can be kneaded into cream or ice cream.

[0095] <Method for preventing scattering of tea leaf composition> The above-mentioned method for producing the present tea leaf composition can be used as a method for suppressing substances derived from the tea leaf composition from scattering into the air (also referred to as a "method for suppressing scattering of a tea leaf composition"). That is, the tea leaf composition is made into an aggregated tea leaf composition consisting of one or more kinds of tea leaf bodies selected from tea leaf particles or tea leaf pieces (collectively referred to as "tea leaf bodies") having an average diameter of 7 μm to 1000 μm, and By adjusting the porosity of the tea leaf composition to 1.0 to 40.0%, scattering of the tea leaf composition or the processed tea can be suppressed.

[0096] <Method for improving dispersibility of tea leaf composition> The above-mentioned method for producing the present tea leaf composition can be used as a method for improving the dispersibility of a tea leaf composition when it is placed in water (also referred to as a "method for improving the dispersibility of a tea leaf composition"). That is, the tea leaf composition is made into an aggregated tea leaf composition comprising one or more kinds of tea leaf bodies selected from tea leaf particles or tea leaf pieces (collectively referred to as "tea leaf bodies") having an average diameter of 7 μm to 1000 μm, and By adjusting the porosity of the tea leaf composition to 1.0 to 40.0%, the dispersibility of the tea leaf composition or the processed tea can be improved.

[0097] <Method for improving the deliciousness of tea leaf composition> In addition, the method for producing the tea leaf composition described above can be used as a method for improving the deliciousness of the tea leaf composition (also referred to as "method for improving the deliciousness of tea leaf composition"). That is, the tea leaf composition is a block-shaped tea leaf composition composed of one or more tea leaf bodies selected from tea leaf particles or tea leaf pieces (collectively referred to as "tea leaf bodies") having an average diameter of 7 μm to 1000 μm, and By adjusting the porosity of the tea leaf composition to 1.0 to 40.0%, the deliciousness of the tea leaf composition or the processed tea can be improved.

[0098] <Explanation of terms> In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it means "X or more and Y or less", and also includes the meaning of "preferably greater than X" or "preferably less than Y". In addition, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), it also includes the intention of "preferably greater than X" or "preferably less than Y".

Examples

[0099] The present invention will be described more specifically by way of examples below. However, the present invention is not limited to the examples.

[0100] [Measurement of various physical properties] The physical property values of the processed tea (samples), tea leaf pieces, tea leaf particles, and tea leaf compositions prepared in the examples and comparative examples were measured as follows.

[0101] (Average particle diameter · Particle diameter) Using a laser diffraction particle size distribution analyzer (SHIMADZU SALD-2300, manufactured by Shimadzu Corporation, WingSALDII, Version 3.1.1), the average particle diameter, D10, D50, and D90 of the tea leaves or tea particles contained in the processed tea (samples) obtained in the examples and comparative examples were measured. At this time, pure water (20 °C) was used as the dispersant, and the measurement was carried out at a refractive index of 1.60 - 0.10i. For the pretreatment of the sample, about 30 mg of the sample was put into a beaker, a few drops of water were added and kneaded, and then 1 - 2 mL of the above pure water was added and further kneaded to make a slurry. Furthermore, while tilting the beaker, the sample was put in while irradiating with ultrasonic waves (device name: manufactured by Nippon Emason Corporation: Bransonic 2510J-MT) for 3 minutes with stirring.

[0102] (Porosity) The true density M (mg / mm 3 ) of the tea leaf composition as the particles constituting the processed tea (samples) obtained in the examples and comparative examples was determined, and the porosity was calculated from the volume V (mm 3 ) and mass W (mg) of the tea leaf composition. Porosity (%) = 100×(V - W / M) / V Note that the porosity was calculated as the average of 100 randomly extracted tea leaf compositions. When the tea leaf composition is spherical, the volume of the tea leaf composition was calculated by measuring the major axis and minor axis with a digital microscope (KH-7700, manufactured by Hirosuke Co., Ltd.) and calculating the radius from the average of the two, and then calculating the volume from the radius. On the other hand, when the tea leaf composition is non-spherical, for example, when it has a flat shape, the area and height were measured with a digital microscope (KH-7700, manufactured by Hirosuke Co., Ltd.) and calculated assuming a cube.

[0103] (Bulk density · Loose bulk density · Spatula angle · Degree of dispersion) For the processed tea (samples) obtained in the examples and comparative examples, using a multi-tester (MT-1001, manufactured by Seishin Enterprise Co., Ltd.), the compressibility (bulk density · loose bulk density) and spatula angle were measured according to the instruction manual attached to this device, and the average value of three times was adopted.

[0104] The loose bulk density was measured by gently pouring the sample into a 100 mL cell attached to this device using a spoon until it exceeded the upper end of the cell, scraping off the excess at the upper end of the cell, and weighing the sample weight (g / 100 mL) in the cell.

[0105] The tapped bulk density was measured by attaching the cell cap to a 100 mL cell and pouring the sample into the cell until it reached about 90% of the total volume of the "cell + cell cap". After attaching the cap cover, setting the amplitude to 20 mm, the tapping speed to 2 times / second, and the number of tapping times to 180 times, tapping up and down with this device, then removing the cap cover and the cell cap, scraping off the excess at the upper end of the cell, and weighing the sample weight (g / 100 mL) in the cell.

[0106] The degree of compressibility was calculated by the following formula. Degree of compressibility (%) = (Tapped bulk density - Loose bulk density) ÷ Tapped bulk density × 100

[0107] The spatula angle was measured using the spatula angle measurement assembly attached to this device. The sample was put in until the spatula was completely invisible, and after lifting the spatula, the angle on the left side of the peak on the spatula was measured at three locations. Then, according to the instruction manual, an impact was applied by the weight of the assembly, and the angle on the left side of the peak on the spatula was measured again at three locations. The arithmetic mean value of the six measured values obtained above was taken as the spatula angle.

[0108] The degree of dispersion was measured by modifying the method described in the instruction manual attached to this device. That is, a metallic mesh cylinder (diameter 105 mm, height 110 mm, mesh opening 200 μm) was installed around a 10 cm diameter watch glass placed in the dispersion measurement box using the dispersion measurement machine of this device. 30 g of the sample was dropped from a height of 30 cm, and the amount of the sample remaining on the watch glass was weighed. The degree of dispersion was calculated by the following formula. Degree of dispersion (%) = (1 - Weight of the sample on the watch glass ÷ Weight of the dropped sample) × 100

[0109] (Moisture content) 10.0 g of the processed tea (sample) obtained in the examples and comparative examples was dried at 105°C for 3 hours using a forced circulation ventilation dryer by the atmospheric pressure heating drying method, and the mass loss of the sample was measured as moisture content, and the average value of three measurements was adopted.

[0110] <Example 1> Powdered tea leaves (Yabukita, autumn harvest sencha (amino acid content 2.6% by mass (dry matter basis)), jet milled, average particle size 30.1 μm, particle size range 1 μm to 150 μm) were placed in a cylindrical container with a diameter of 200 mm and a depth of 50 mm, and set on an electromagnetic sieve shaker (ANALYSETTE3, manufactured by Fritsch Japan Co., Ltd.) adjusted to an amplitude width of 0.5 mm. While vibrating, the mixture was stirred with a spatula, and ion-exchanged water at 25°C was evenly sprayed over the whole by atomization. Then, the particle size was adjusted with 2 mm and 710 μm Tyler meshes to obtain a tea leaf composition before drying. The water content at that time was 29.1% by mass. The tea leaf composition before drying was dried in a shelf-type hot air dryer (4k type, manufactured by Kawasaki Heavy Industries, Ltd.) while adjusting the drying temperature to 100°C ± 5°C for 30 minutes until the water content reached 3.5% by mass to obtain a processed tea (sample) composed of the tea leaf composition.

[0111] Note that the amino acid content of the tea leaves refers to the total value of eight types: theanine, glutamine, glutamic acid, asparagine, aspartic acid, arginine, serine, and alanine. The measurement method was as follows: an extract obtained by extracting 100 mg of tea leaves with 100 mL of hot water at 80°C for 30 minutes was analyzed by the HPLC method. The analysis method may be appropriately selected from known methods. For tea leaves, sencha and gyokuro were directly pulverized and used for extraction, and fresh leaves were dried in a microwave oven and then pulverized and used for extraction.

[0112] <Example 2> In Example 1, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 1, except that the amount of ion-exchanged water at 25°C evenly sprayed over the whole by atomization was adjusted so that the water content of the tea leaf composition before drying was 18.3% by mass.

[0113] <Example 3> In Example 1, except that the amount of ion-exchanged water at 25°C sprayed evenly over the whole by atomization was adjusted so that the water content of the tea leaf composition before drying became 11.3% by mass, a processed tea (sample) composed of the tea leaf composition was obtained in the same manner as in Example 1.

[0114] <Example 4> In Example 2, except that tea leaf powder with an average particle diameter of 7.2 μm and a particle diameter range of 0.5 μm to 20 μm was used as the powdered tea leaves, a processed tea (sample) composed of the tea leaf composition was obtained in the same manner as in Example 1.

[0115] <Example 5> The harvested tea leaves (Yabukita, fresh leaves of autumn-season tea, amino acid content 2.5% by mass (dry matter basis)) were subjected to a strong deep steaming at 100°C under normal pressure for 150 seconds in the crude tea manufacturing process. After the middle kneading process of the crude tea manufacturing was carried out for 45 minutes, the tea leaves were ground with a hood processor to a size with a maximum diameter of 1.8 mm, and granulated with a mincer equipped with a mincer plate of Φ2.0 mm (average particle diameter 999.0 μm, particle diameter range 1 μm to 1800 μm). Further, the particle size was adjusted with 2 mm and 710 μm Tyler meshes to obtain a tea leaf composition before drying. The water content at that time was 29.2% by mass. The tea leaf composition before drying was dried with a shelf-type hot air dryer while adjusting the drying temperature to 100°C ± 5°C so that the water content became 3.5% by mass to obtain a processed tea (sample) composed of the tea leaf composition.

[0116] <Example 6> In Example 4, except that the amount of ion-exchanged water at 25°C sprayed evenly over the whole by atomization was adjusted so that the water content of the tea leaf composition before drying became 29.1% by mass, a processed tea (sample) composed of the tea leaf composition was obtained in the same manner as in Example 4.

[0117] <Example 7> In Example 5, except that the middle kneading process was carried out for 90 minutes to change the water content of the tea leaf composition before drying to 11.3% by mass, a processed tea (sample) composed of the tea leaf composition was obtained in the same manner as in Example 5.

[0118] <Example 8> In Example 2, except that the drying temperature by the shelf-type hot air dryer was changed to 40°C ± 5°C, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0119] <Example 9> In Example 2, except that the drying temperature by the shelf-type hot air dryer was changed to 65°C ± 5°C, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0120] <Example 10> In Example 2, when drying the tea leaf composition before drying, except that a microwave oven (NE-EH21A manufactured by National) was used, processed for 1 minute at 600 W, stirred, and then processed again for 1 minute at 600 W, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0121] <Example 11> In Example 10, except that the conditions of the microwave oven were changed to 1000 W for 30 seconds, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 10.

[0122] <Example 12> In Example 2, except that ichibancha ground tea (amino acid 6.2% by mass (dry matter conversion)) was used as the powdered tea leaves, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0123] <Example 13> In Example 2, except that ichibancha ground tea (amino acid 5.8% by mass (dry matter conversion)) was used as the powdered tea leaves, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0124] <Example 14> In Example 2, except that autumn-season ground tea (amino acid 1.0% by mass (dry matter conversion)) was used as the powdered tea leaves, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2.

[0125] <Example 15> In Example 2, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that autumn-rolled powdered green tea (amino acid 0.7% by mass (dry matter conversion)) was used as the powdered tea leaves.

[0126] <Example 16> In Example 2, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the drying time was set to 60 minutes so that the water content of the tea leaf composition was 0.7% by mass.

[0127] <Example 17> In Example 2, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the drying time was set to 45 minutes so that the water content of the tea leaf composition was 1.3% by mass.

[0128] <Example 18> In Example 2, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the drying time was set to 20 minutes so that the water content of the tea leaf composition was 9.8% by mass.

[0129] <Example 19> In Example 2, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the drying time was set to 15 minutes so that the water content of the tea leaf composition was 11.2% by mass.

[0130] <Example 20> In the preparation of the powdered tea leaves of Example 2, after jet milling, the ground tea leaves were classified by stacking Tyler meshes with aperture diameters of 15 μm and 50 μm, placing a 1 cm diameter ceramic ball between them, setting them on a vibrating sieve, and adjusting the particle size to 14 μm to 52 μm. A processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the obtained powdered tea leaves were used.

[0131] <Example 21> In the preparation of the powdered tea leaves of Example 2, the ground tea leaves after jet milling were classified by stacking Tyler meshes with opening diameters of 13 μm and 52 μm, placing a 1 cm diameter ceramic ball in between, and setting them on a vibrating sieve. The particle size was adjusted to 12 μm to 55 μm. A processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the obtained powdered tea leaves were used.

[0132] <Example 22> As the powdered tea leaves, tea leaves composed of 50% by mass of Yabukita autumn flush sencha (amino acid 1.0% by mass (dry matter conversion)) and 50% by mass of Yabukita first flush sencha (amino acid 5.8% by mass) were used. In the preparation of the powdered tea leaves, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 2, except that the powdered tea leaves with an average particle size of 30.1 μm and a particle size range of 1 μm to 200 μm, obtained by changing the ball milling time to 60 minutes, were used.

[0133] <Example 23> As the powdered tea leaves, tea leaves composed of 50% by mass of Yabukita autumn flush sencha (amino acid 0.7% by mass (dry matter conversion)) and 50% by mass of Yabukita first flush sencha (amino acid 6.2% by mass (dry matter conversion)) were used. In the preparation of the powdered tea leaves, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 22, except that the powdered tea leaves with an average particle size of 30.1 μm and a particle size range of 1 μm to 200 μm, obtained by changing the ball milling time to 45 minutes, were used.

[0134] <Example 24> In Example 21, as the powdered tea leaves, Yabukita first flush sencha (amino acid 5.8% by mass (dry matter conversion)) was used. When drying the tea leaf composition before drying, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 21, except that the drying temperature in a shelf-type hot air dryer was set to 65 °C ± 5 °C and the drying time was set to 45 minutes so that the moisture content of the tea leaf composition became 1.4% by mass.

[0135] <Example 25> In Example 22, as the powdered tea leaves, autumn crop Yabukita tencha (amino acid 1.0 mass% (dry matter conversion)) was used. When drying the tea leaf composition before drying, a microwave oven was used, processed at 600 W for 1 minute, stirred, and then processed again at 600 W for 1 minute. A processed tea (sample) composed of the tea leaf composition was obtained in the same manner as in Example 22, except that the drying time was set to 20 minutes so that the water content of the tea leaf composition became 9.2 mass%.

[0136] <Comparative Example 1> Fresh green tea leaves (Yabukita, first flush tea (amino acid 6.2 mass% (dry matter conversion))) processed by a conventional method were ground in a stone mortar, and unground materials, fibrous materials, etc. were removed by sieving through a 60-mesh metal sieve to obtain a ground product, that is, matcha (sample) as processed tea. The average particle size at that time was 15.0 μm, the particle size range was 1 μm to 80 μm, and the water content was 3.1%.

[0137] <Comparative Example 2> 100 g of first flush sencha (Yabukita, amino acid 6.2 mass% (dry matter conversion)) processed by a conventional method was put into 1500 mL of hot water at 80°C and extracted for 30 minutes. Solid-liquid separation was performed using a Tyler mesh with an opening diameter of 180 μm and filtration was performed using filter paper (JIS No. 2) to obtain an extract. After dissolving 70 g of dextrin (TK-16 manufactured by Matsutani Chemical Industry Co., Ltd.) in the extract, it was concentrated to Brix 25° using a vacuum evaporator. The obtained concentrated solution was dried and powdered by spray drying (spray hot air temperature 200°C) to obtain instant green tea (sample) as processed tea.

[0138] <Comparative Example 3> 1 kg of the matcha of Comparative Example 1 was put into a fluidized bed granulator (Flow Coater FLO-1, manufactured by Okawara Seisakusho), and air was blown in from below to circulate and fluidize the matcha particles. It was heated so that the temperature of the blown-in air became 50°C. A 5% aqueous solution of starch (Waxy Alpha K-7, Nippon Shokuhin Kako Co., Ltd.) was prepared and kept at 60°C. Approximately 200 g of the aqueous solution was sprayed from above the fluidized matcha particles over 10 minutes to obtain granulated matcha (sample) as processed tea.

[0139] <Comparative Example 4> In Example 1, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 1, except that the water content of the tea leaf composition before drying was changed to 35.6% by mass.

[0140] <Comparative Example 5> In Example 1, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 1, except that the water content of the tea leaf composition before drying was changed to 8.3% by mass.

[0141] <Comparative Example 6> In Example 1, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 1, except that the powdered tea leaves were changed to jet mill classified grinding with an average particle size of 2.0 μm and a particle size range of 0.1 μm to 7 μm.

[0142] <Comparative Example 7> In Example 5, a processed tea (sample) composed of a tea leaf composition was obtained in the same manner as in Example 5, except that the steaming time was set to 120 seconds (average particle size 1120 μm, particle size range 1 μm to 2000 μm), and the tea leaves after the medium kneading step were changed to grinding so that the maximum diameter became 2.0 mm using a food processor.

[0143] (Sensory evaluation: turbidity) For the processed teas (samples) obtained in Examples 1 to 25 and Comparative Examples 1 to 7, five examiners (panelists) evaluated the turbidity by scoring on a four-point scale of 1 to 4 according to the following criteria.

[0144] At this time, a sample corresponding to 4 points of turbidity was used as a positive control (standard 1), while a sample corresponding to 1 point of turbidity was used as a negative control (standard 4). Also, as intermediate samples, a control with 3 points of turbidity (standard 2) and a control with 2 points of turbidity (standard 2) were visually evaluated by each examiner (panelist) trained, and furthermore, as a result of the deliberation of the five examiners (panelists), the most frequent evaluation was adopted. Note that the negative control, positive control, and intermediate control were prepared as follows.

[0145] [Positive control (Criterion 1): Strong turbidity] As a positive control, 1 g of matcha tea (produced by Ito En Co., Ltd., Kiri no Oto) was poured with 150 ml of hot water, whisked with a tea whisk, and then the surface bubbles were scooped with a net to obtain tea (control sample).

[0146] [Negative control (Criterion 4): Weak turbidity] The sample (Criterion 1) used as a positive control was diluted 1000-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped with a net to obtain tea (control sample).

[0147] [Intermediate control (Criterion 2): Somewhat strong turbidity] The sample (Criterion 1) used as a positive control was diluted 100-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped with a net to obtain tea (control sample).

[0148] [Intermediate control (Criterion 3): Somewhat weak turbidity] The sample (Criterion 1) used as a positive control was diluted 10-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped with a net to obtain tea (control sample).

[0149] =Degree of turbidity= 4: Degree of turbidity between the positive control (Criterion 1) and the intermediate control (Criterion 3) 3: Degree of turbidity between the intermediate control (Criterion 3) and the intermediate control (Criterion 2) 2: Degree of turbidity between the intermediate control (Criterion 2) and the negative control (Criterion 1) 1: Less degree of turbidity than the negative control (Criterion 4)

[0150] (Sensory evaluation: Umami (richness)) Regarding the processed tea (samples) obtained in Examples 1 to 25 and Comparative Examples 1 to 7, five examiners (panelists) scored and evaluated the richness: the thickness and heaviness of the taste felt on the tongue when the sample was included, on a four-point scale from 1 to 4 according to the following criteria.

[0151] At this time, a sample corresponding to a density of 4 points was used as a positive control (standard 1), while a sample corresponding to a density of 1 point was used as a negative control (standard 4). In addition, as intermediate samples, a control with a density of 3 points (standard 2) and a control with a density of 2 points (standard 2) were visually evaluated by each examiner (panelist) trained, and furthermore, as a result of the deliberation of 5 examiners (panelists), the most common evaluation was adopted. The negative control product, positive control product, and intermediate control product were prepared as follows.

[0152] [Positive control (standard 1): Strong density] As a positive control, 1 g of matcha tea (manufactured by Ito En Co., Ltd., Kiri no Oto) was poured with 150 ml of hot water, whisked with a tea whisk, and then the surface bubbles were scooped up with a net to obtain tea (control sample).

[0153] [Negative control (standard 4): Weak density] The sample (standard 1) used as a positive control was diluted 1000-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped up with a net to obtain tea (control sample).

[0154] [Intermediate control (standard 2): Slightly weak density] The sample (standard 1) used as a positive control was diluted 100-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped up with a net to obtain tea (control sample).

[0155] [Intermediate control (standard 3): Slightly strong density] The sample (standard 1) used as a positive control was diluted 10-fold with hot water, whisked with a tea whisk, and then the surface bubbles were scooped up with a net to obtain tea (control sample).

[0156] =Density= 4: Density between positive control (standard 1) and intermediate control (standard 3) 3: Density between intermediate control (standard 3) and intermediate control (standard 2) 2: Density between intermediate control (standard 2) and negative control (standard 1) 1: Less density than negative control (standard 4)

[0157] (Evaluation of scattering property) For the processed tea (samples) obtained in Examples 1 to 25 and Comparative Examples 1 to 7, the scattering property was evaluated according to the following evaluation items based on the degree of dispersion measured by the above method.

[0158] =Scattering property= 4: The degree of dispersion is 30% or more 3: The degree of dispersion is 20% or more and less than 30% 2: The degree of dispersion is 10% or more and less than 20% 1: The degree of dispersion is less than 10%

[0159] (Evaluation of dispersibility) In an environment with an indoor temperature of 20 degrees and an indoor humidity of 45%, a tea strainer (18-8 high-tech tea strainer small, dimensions (mm): diameter 55×H35, twill weave 200 mesh) was set in a 200 ml porcelain tea bowl for checking. 1 g of the processed tea (sample) obtained in Examples 1 to 25 and Comparative Examples 1 to 7 was put into the tea strainer, and 150 ml of boiling ion-exchanged water was applied to the edge of the tea bowl for checking and poured in so that the hot water circulated. After 30 seconds, the tea strainer was lifted until the bottom of the tea strainer was 3 cm away from the liquid surface, and the number of times the operation of releasing the hand and dropping the tea strainer was repeated was counted.

[0160] At this time, a sample obtained by repeating the same operation 50 times with ordinary matcha (manufactured by Ito En Co., Ltd., Kiri no Oto) was used as a negative control, and the ratio (number of times the test sample dropped / 50 times) × 100 (percent) of the number of times of dropping until it reached the same number as the number of lumps was calculated.

[0161] =Dispersibility= 4: Less than 20% 3: 20% or more and less than 60% 2: 60% or more and less than 100 1: 100% or more

[0162] =Comprehensive evaluation 1= The scores of the four items of turbidity, richness, scattering property, and dispersibility were evaluated according to the following criteria. ◎: The total score is 15 to 16 points, there is no "1" in the evaluation, and it is a very good tea leaf composition and processed tea. ○: The total score is 8 to 14 points, there is no "1" in the evaluation, and it is a good tea leaf composition. △: The total score is 6 to 7 points, there is no "1" in the evaluation, and it is not very good. ×: The total score is 5 points or less, or there is a "1" in the evaluation. It is not good.

[0163] (Evaluation of mixing retention) As the mixing target, green tea leaves (manufactured by Ito En Co., Ltd., green tea with young stems) were pulverized for 10 seconds using a crush mill (IFM-C20G, manufactured by Iwatsu Sangyo Co., Ltd.), and sieved with tea sieves No. 12 and No. 50, and "under No. 12, over No. 50" was used. In an environment with an indoor temperature of 20 degrees and an indoor humidity of 45%, 29 g of the tea leaves and 1.00 g of the processed tea (sample) obtained in Examples 2, 8 to 25 were put into a cylindrical glass bottle (inner diameter 50 mm × depth 50 mm) with a capacity of 100 mL, covered, and uniformly mixed by turning it up and down 20 times. This was installed in a vibration tester BF-50UT (manufactured by Index Co., Ltd.) and operated at a frequency of 40 Hz for 5 minutes. The content after operation was visually observed and evaluated as follows.

[0164] = Mixing retention = 4: The layer height where the tea leaf composition cannot be visually recognized is less than 25% 3: The layer height where the tea leaf composition cannot be visually recognized is 25% or more and less than 50% 2: The layer height where the tea leaf composition cannot be visually recognized is 50% or more and less than 75% 1: The layer height where the tea leaf composition cannot be visually recognized is 75% or more

[0165] (Evaluation of tea leaf leakage amount) 1.00 g of the processed tea (sample) obtained in Examples 2, 8 to 25 was used to make a tetrahedral tea bag with a side length of 50 mm using a nylon gauze (2030BB, manufactured by Fuso Sangyo Co., Ltd.) filter for tea bags, and it was filled to make a tea bag sample. In an environment with an indoor temperature of 20°C and an indoor humidity of 45%, the tea bag sample was freely dropped 5 times from a height of 20 cm, and the sample spilled around was collected and its mass was measured. The powder leakage amount was calculated as follows: powder leakage amount = (mass of the spilled sample / mass of the filled sample (1.00 g)) × 100.

[0166] =Powder leakage amount= 4: Less than 10.0% 3: 10.0% or more and less than 20.0% 2: 20.0% or more and less than 60.0% 1: 60.0% or more and less than 100

[0167] (Evaluation of processing suitability) In an environment with an indoor temperature of 20°C and an indoor humidity of 45%, Examples 2, 8 to 25 were subjected to the same operations by 5 operators, and the reproducibility of the formation of the tea leaf composition was evaluated according to the following criteria.

[0168] =Evaluation of processing suitability= 4: All 5 people can appropriately form the tea leaf composition. 3: For 1 person, the formation of the tea leaf composition was inappropriate. 2: For 2 people, the formation of the tea leaf composition was inappropriate. 1: For 3 or more people, the formation of the tea leaf composition was inappropriate.

[0169] Note that "the formation of the tea leaf composition was inappropriate" means that for the tea leaf pieces used, 70% or more are unjoined tea leaf pieces, that is, particles with a particle diameter of 710 μm or less, or an over-joined state, that is, a particle diameter of 2000 μm or more.

[0170] (Deterioration over time: Evaluation of the degree of deterioration) A blended tea was prepared. As the blending target, green tea leaves (manufactured by Ito En Co., Ltd., reserved fresh tea (content rate 4.8%)) were used. In an environment with an indoor temperature of 20°C and an indoor humidity of 45%, 29 g of the tea leaves and 1.00 g of the processed tea (sample) obtained in Examples 2, 8 to 25 were mixed to obtain a blended tea (sample). The above-mentioned blended tea (sample) was filled with nitrogen in an aluminum bag, sealed with a residual oxygen concentration of 3%, and stored at 25°C for 6 months. After 6 months, 3 g of the sample was poured with 200 ml of hot water, and a sensory evaluation was carried out.

[0171] Five examiners (panelists) scored the degree of deterioration on a four-point scale of 1 to 4 according to the following criteria. At this time, each trained examiner (panelist) used the tea inspection method. The following negative control (standard 1) was used as the standard corresponding to a deterioration degree of 4 points, and the following positive control (standard 2) was used as the standard corresponding to a deterioration degree of 1 point. The taste, aroma, and water color were evaluated. Furthermore, as a result of the deliberation of the five examiners (panelists), the most common evaluation was adopted.

[0172] Negative control (standard 1): When starting the aging test, a control sample with a water content of 8% of the blended tea was prepared by setting the sample in a gauge in a humid state in a cool and dark place. After filling with nitrogen and having a residual oxygen concentration of 3%, it was packed in an aluminum bag. The sample stored at 25°C was returned to room temperature and then opened until the sensory test of aging deterioration was carried out. Positive control (standard 2): When starting the aging test, it was packed in the same way as in standard 1. The control sample stored at -20°C was returned to room temperature and then opened until the sensory test of aging deterioration was carried out.

[0173] =Degree of deterioration= 4: No deterioration odor or color change is felt (equivalent to the positive control (standard 2)). 3: A slight deterioration odor and color change are felt. (Weaker than the positive control (standard 2)). 2: A somewhat deterioration odor and color change are felt. (Weaker than the negative control (standard 1)). 1: A deterioration odor and color change are felt. (Equivalent to the negative control (standard 1)).

[0174] =Comprehensive evaluation 2= The scores of four items, namely the mixing retention, powder leakage amount, processing suitability, and degree of deterioration, were evaluated according to the following criteria. ◎: The total score is 15 points or more. It is a very good processed tea. ○: The total score is 10 - 14 points and there is no "1" in the evaluation. It is good processed tea. △: It is 10 - 13 points and there is a "1" in the evaluation, or the total score is 8 - 10 points and there is no "1" in the evaluation. It is not very good. ×: The total score is 8 - 10 points and there is a "1" in the evaluation, or the total score is 7 points or less. It is not good.

[0175]

Table 1

[0176]

Table 2

[0177]

Table 3

[0178] When the tea leaf composition of the processed tea (samples) obtained in Examples 1 - 25 was observed with an electron microscope, it was confirmed that it exhibited porosity and had a structure in which a large number (at least two or more) of tea leaf pieces or tea leaf particles were closely attached or joined.

[0179] From the above examples and the test results that the inventor has conducted so far, if the porosity of the tea leaf composition is 1.0 - 40.0% and the average diameter of the tea leaf pieces to tea leaf particles is 7μm - 1000μm, the functional components contained in the tea leaves can be orally ingested without remainder, and the dispersibility in the air can be suppressed, and the dispersibility when added to water or hot water is high, and furthermore, it was found that it is a tea leaf composition excellent in taste such as texture.

[0180] Furthermore, it has been found that if the spatula angle of the processed tea satisfies the condition of being 25 to 55°, separation hardly occurs when solid-mixed with other raw materials such as tea leaves and rice for the purpose of extraction and ingestion, and it is possible to obtain a tea leaf composition that hardly leaks powder when enclosed in a packaging such as a tea bag.

[0181] In addition, when comparing Example 2, Example 3, and Comparative Example 5, the processed tea (sample) and its tea leaf composition obtained in Example 3 and Comparative Example 5 had less moisture before drying and a larger porosity compared to Example 2. Therefore, during the measurement of the dispersibility of the scattering property, the processed tea (sample) and the tea leaf composition fell and hit the 10 cm diameter watch glass placed, and the granules collapsed due to the impact, generating powder. As a result, it was observed that the scattering property deteriorated. Also, it was confirmed that the processed tea (sample) and its tea leaf composition obtained in Example 12, Example 13, and Example 24 are preferably dispersed in water or hot water at normal temperature, while their dispersibility decreases in ice water.

Claims

1. A method for producing a block-shaped tea composition comprising one or more tea bodies selected from tea particles or tea flakes (collectively also referred to as "tea bodies") having an average diameter of 7 μm to 1000 μm, wherein the porosity of the tea composition is 1.0 to 40.0%, comprising: Heating fresh tea leaves to perform a fixation treatment, adding water (including hot water and steam) while vibrating or rolling the dried powdered tea to form lumps, adjusting the moisture content of the tea leaves before drying to 11.3 to 29.1% by mass, and drying to a moisture content after drying of 1.0 to 10.0% by mass. A method for producing a tea composition, characterized by the above.

2. The method for producing a tea composition according to claim 1, characterized in that no binder other than water and no binder other than tea-derived components are used to join adjacent tea particles or tea flakes.

3. The method for producing a tea composition according to claim 1 or 2, wherein the tea composition has a degree of compressibility: ((compressed bulk density - loose bulk density) / compressed bulk density)×100 of 40.0% or less.

4. The method for producing a tea composition according to any one of claims 1 to 3, wherein the tea composition has a spatula angle of 25 to 55°.

5. The method for producing a tea composition according to any one of claims 1 to 4, wherein the tea composition has a loose bulk density of 0.15 to 0.35 g / mL.

6. The method for producing a tea composition according to any one of claims 1 to 5, wherein the tea composition is for oral ingestion by putting it in water or hot water and drinking it with the tea leaves.

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