JP2001245591A - Granule of green tea essence with reduced amount of caffeine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable a large amount of catechins included in green tea to be successively administered from a medical view point by decreasing the amount of caffeine in the green tea because there is a problem in the successive administration of a large amount of the green tea because of the caffeine included in the green tea. SOLUTION: Steamed leaves are soaked in a hot water at a temp. of 75-95 deg.C, preferably 80-90 deg.C for 30 s to 3 min, preferably about 1-2 min, and the soaked leaves are dehydrated and subjected to a rough rolling step under a usual rough rolling condition or a condition of a high temperature with a large amount of air. The roughly rolled leaves are formed into an unrefined tea through a rolling and twisting step, a middle rolling step and a drying step. The unrefined tea is decocted without using a solvent such as an organic solvent at all, and the decocted liquid is concentrated under a reduced pressure. The concentrated liquid is subjected to a vacuum freeze-dry without using a powdering substrate or the like at all to provide a powder, and the powder derived from the decocted liquid of the green tea is granulated, and the resultant granule is made tablets with a trace amount of a lubricant and a disintegrator added thereto to provide the objective grain of green tea essence, having a readily administerable shape such as a rugby ball shape. The grain of the green tea essence with a low caffeine content is produced from the unrefined tea subjected to the soaking treatment with the hot water while preventing the deterioration of the tannin (catechins) without using the organic solvent, the powdering substrate or the like at all.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to crude tea, green tea extract powder and green tea extract granules produced by reducing the content of caffeine while maintaining the content of tannins (catechins) contained in fresh leaves. About.

[0002]

2. Description of the Related Art Conventionally, picked fresh leaves are steamed by a steamer and cooled to produce steamed leaves, and the steamed leaves are dried and rubbed with a coarse kneading machine, a kneading machine and a medium kneading machine in order. This crude tea is further rubbed with a fine rubbing machine and dried with a dryer to become green tea. The extract obtained by pouring hot water into green tea is enjoyed as tea.

[0003]

Green tea contains components that promote health. In particular, catechin has a carcinogenesis-inhibiting action,
Antioxidant action, blood cholesterol lowering action, antibacterial action,
Many effects such as anti-influenza action have been observed. It is said that taking a green tea beverage has a positive effect on health such as recovery from fatigue and relief of stress. However, since green tea also contains caffeine, there is a problem in taking large amounts continuously. Therefore, a problem to be solved by the present invention is to reduce the amount of caffeine in green tea and to make it possible to continuously take a large amount from a medical point of view.

[0004]

Means for Solving the Problems A first means for solving the problems of the present invention is that steamed leaves are heated to a hot water temperature of 75 ° C. to 95 ° C.
Preferably 30 to 3 minutes in hot water of 80 to 90 degrees C,
Preferably, it is a rough tea produced by immersing for about 1 to 2 minutes and dewatering, and then passing through the usual rough kneading step, kneading step, medium kneading step and drying step. A second means for solving the problem of the present invention is to use steamed leaves at a hot water temperature of 75 ° C to 95 ° C, preferably 8 ° C.
30 seconds to 3 minutes in hot water at 0 ° C. to 90 ° C., preferably 1
About 2 to 2 minutes, immerse and dehydrate, and use rough tea produced through a multi-course coarse rubbing process at a higher temperature than normal (110 ° C. to 130 ° C.), a normal rubbing process, a medium rubbing process, and a drying process. is there.

A third means for solving the problem of the present invention is a powder derived from a crude tea decoction obtained by concentrating the decoction of the crude tea under reduced pressure and freeze-drying it under vacuum. A fourth means for solving the problem of the present invention is to produce the green tea produced by adding alcohol to the crude tea decoction-derived powder, granulating the mixture, adding a lubricant and a disintegrant, mixing and compressing the mixture, and tableting. It is an extract grain.

[0006]

[Embodiment of the present invention] Tea leaves of the first tea or the second and subsequent teas (the ratio of caffeine is lower and the price is lower than that of the first tea) are steamed for about one minute as usual, and the steamed leaves are heated to a hot water temperature of 75 ° C. 30 to 95 ° C, preferably 80 to 90 ° C
Immersion for 2 to 3 minutes, preferably about 1 to 2 minutes, dehydration,
Conventional rough rubbing conditions or higher temperatures than conventional ones (110-
The coarse kneading step is performed under the rough kneading conditions of drying at 130 ° C) with a large amount of air, and the rough tea is produced through the kneading step, the middle kneading step, and the drying step under the usual conditions, and the rough tea is converted into an organic solvent. Decoction without using any solvent such as
Concentrate under reduced pressure to the extent that the concentrate is vacuum-freeze-dried and powdered without using any powdered base, etc. and granulated by adding alcohol as a granulating agent to the green tea decoction-derived powder. ,
Tablets were added with a very small amount of a lubricant and a disintegrant to produce rugby ball-shaped easy-to-drink green tea extract granules.
Low caffeine green tea extract granules were produced from crude tea immersed in hot water without using any organic solvent or powdered base while preventing the deterioration of tannins (catechins).

[0007]

EXAMPLE A comparison was made between steamed leaves immersed in hot water using a hot water immersion machine manufactured by Kawasaki Kiko Co., Ltd. as shown in FIG. This hot water immersion machine has a screw conveyor having a spiral net 1 in a cylindrical net-like passage 2 in a steam heating type hot water tank 3, and stirring the hot water in the entire lower part of the hot water tank 3 to reduce the hot water temperature. An air ejection pipe 6 having a plurality of air ejection holes to be uniform is provided. Supply belt conveyor 4
Steamed leaves sequentially supplied to the mesh passage 2 by the spiral 1
And transported through hot water.
The steamed leaves discharged from the reticulated passage 2 rise because air is blown out from the air blowing pipe 6, and are discharged to the outside from the hot water tank 3 by the discharging belt conveyor 5. The discharged steamed leaves were dehydrated by a centrifugal dehydrator (not shown). In this embodiment, the volume of the hot water tank was set to about 700 liters. The materials used as the examples are the second teas of "Sayaka Kaori", "Fukumidori" and "Goko". The temperature of hot water of “Sayamakaori” is 70 ° C, and the temperature of hot water of “Fukumidori” is 80
The degree C and the hot water temperature of “Goko” were 90 ° C. The steamed leaves were made by normal steaming (steaming for 60 seconds) using an ordinary stirring type steamer. The supply amount of steamed leaves for hot water immersion treatment is 3k
The passage time through the boiling water tank was set to about 1 minute at a rate of g / min (spiral rotation speed: 100 HZ, 45.2 rpm). The hot water immersion time can be about 30 seconds to 10 minutes, but from the viewpoint of efficiency, about 1 minute to 3 minutes to 5 minutes is appropriate. The steamed leaf sample subjected to the hot water immersion treatment was sampled three times every few minutes during cooling during the transfer after being immersed in the hot water bath, immediately dried with a dryer, and analyzed for components. For comparison, the components of steamed leaves, which were produced without using hot water soaking treatment using the same raw leaf material as steamed leaves soaked in hot water, were also analyzed. Hereinafter, in each “table”, the unit is%, the numerical value is the average value of three repetitions, and the analysis of variance is

(Equation 1) Performed on converted values. “*” Indicates a significant difference at 5%,
“**” indicates a significant difference at 1%, and “ns” indicates no significant difference.

[0008]

[Table 1] "Table 1" shows the effect of the hot water immersion treatment (70 ° C.) (component% of tea leaves of crude tea).

[0009]

[Table 2] "Table 2" shows the effect (component% of tea leaves of crude tea) by the hot water immersion treatment (80 degrees C).

[0010]

[Table 3] "Table 3" shows the effect of the hot water immersion treatment (80 ° C.) (component% of tea leaves of crude tea).

In the case of hot water temperature of 70 ° C. using “Sayaka Kaori”, the decrease in catechins was not significant, but the decrease in caffeine was 5% compared to tea leaves not subjected to the hot water immersion treatment. There was a significant difference. In the case of the hot water temperature of 80 ° C. using “Fukumidori”, the decrease in caffeine was significantly different at 1% and decreased to about 2/3 compared to tea leaves not subjected to the hot water immersion treatment, There was no significant difference in the reduction of catechins. In the case of hot water temperature of 90 ° C using “Goko”, compared to tea leaves not subjected to hot water immersion treatment,
The decrease in caffeine was significantly different by 1%, and decreased to about 1/4. Among the catechins, the decrease in EGC was significantly different at 5% and the decrease in EC was significantly different at 1%,
There was no significant difference in reduction of GCg and ECg.

From the above, considering that tea leaves are a natural product, if the hot water temperature is about 75 ° C. to 95 ° C., the decrease in catechins is extremely small, and the amount of caffeine is greatly reduced. It is thought that it is possible. Next, steamed leaves were supplied at a supply rate of 2 kg / min and hot water (700 ° C.) at a hot water temperature of 85 ° C.
In 1), hot water immersion treatment was performed as a passage time of about 1 minute.
The tea leaves after immersion in hot water have a large amount of water adhered thereto, and thus the tea leaves were dewatered in a centrifugal dehydrator (Kawasaki Kiko Co., Ltd., container diameter: about 1 m, rotation speed: 1000 rpm) for about 1 minute to produce crude tea. After setting the conditions in the rough rubbing process and the like as shown in Tables 4 to 6, this rough tea is then subjected to a normal coarse rubbing machine, a kneading machine, a medium rubbing machine and a dryer (Kawasaki Kiko Co., Ltd. air-permeable dryer 50k).
To produce crude tea. Table 7 shows the results of comparing the crude tea subjected to the hot water immersion treatment with the ordinary crude tea produced by the ordinary sencha production method.

In the case where crude tea is produced by immersion in hot water, more moisture adheres to steamed leaves than in the case where crude tea is produced without such treatment. Therefore, in addition to the case where the drying conditions were changed to high temperature and multiple winds in the rough rubbing process, a comparison was also made with the case where the drying conditions were the same as those for ordinary rough tea production. In Table 5, the air volume 1 was 11.07 m ³
/ Min, air volume 3 is 10.85 m ³ / min, air volume 4 is 6.
The 30m ³ / minute, air volume 5 represents a 1.13m ³ / minute. In the rough rubbing process, a “Carovac 60” rough rubbing machine manufactured by Terada Seisakusho was used.

[0014]

[Table 4] "Table 4" shows the conditions (1-1) in the rough kneading step.

[0015]

[Table 5] "Table 5" shows the conditions (1-2) in the rough kneading step.

[0016]

[Table 6] "Table 6" shows the conditions (1-
3).

[0017]

[Table 7] "Table 7" shows the effect of the hot water immersion treatment (85 ° C.) (component percentage of tea leaves of crude tea). From the above results, when the rough rubbing, kneading, and medium rubbing processes are performed after performing the hot water immersion treatment, the caffeine content in the crude tea is 2 /
Although it decreased to about 3, it was found that catechins had almost no effect. Further, it is considered that even if the rough rubbing condition after the hot water immersion treatment is performed at a high temperature and a large air flow, the content ratio of the components is hardly affected. In the rough rubbing process, hot air temperature 125
It was found that the process could be completed without affecting catechins even when dried at an air flow rate of 11.07 m ³ / min at 36 ° C. for 36 minutes while maintaining the component content ratio in the steamed leaves. This is considered to be due to the moisture attached to the steamed leaves.

Next, crude tea was leached, and the proportions of catechins and caffeine contained in the decoction were analyzed. For the test crude tea, "Yabukita" plucked on July 3 was immersed in hot water at 85 ° C for about 1 minute after normal steaming, and then rubbed out in medium. "Yabukita" plucked for 3 days was used as an ordinary rough tea and finely rubbed out, and the ratio of the brewed components of the hot water soaked rough tea to the normal rough tea was compared. 20 g of hot water immersion-treated crude tea or ordinary crude tea placed in a net was placed in a 1-liter beaker, and 700 ml of pure water heated to 85 ° C. was poured therein. The beaker was kept at 85 ° C in a water bath. During the infusion,
Stir smoothly once a second with a glass rod, 30 seconds, 1 minute, 1 minute
Minutes 30 seconds, 2 minutes, 2 minutes 30 seconds, 3 minutes, 4 minutes, 5 minutes, 7
After 1 minute, 10 minutes, 15 minutes, 20 minutes, 30 minutes, and 40 minutes, 1 ml of the leachate was collected with a micropipette (2 replicates). The collected leachate was added with 1 ml of acetonitrile,
After diluting 5-fold with pure water, the content of catechins and caffeine was analyzed by HPLC.

FIG. 2 shows the results of measuring the amount of catechins and caffeine decocted in the extract of the above hot water immersion-treated crude tea.
FIG. 3 is a graph showing the results of the same measurement performed on the ordinary crude tea that was not subjected to the hot water immersion treatment. Comparing these graphs, it can be understood that the amount of caffeine decoction is reduced to less than half by performing the hot water immersion treatment as compared to the case without such treatment. Looking at the change over time in the amount of brewing (leaching) of the hot water immersion-treated crude tea in FIG. 2, the leaching amount was large up to about 10 minutes, and then increased slightly. In addition, the amount of caffeine leached was less than half that of the ordinary crude tea of FIG. 3 in the hot water immersion treated crude tea, but the leaching amount of EGC was almost the same in both types of crude tea. In the case of the hot water immersion-treated crude tea, the change in the amount of caffeine leached over time is recognized as a high initial leaching rate. In any case, after leaching for 40 minutes, almost no increase in the decoction amount of catechins and caffeine was recognized. Next, the steamed leaves were immersed in hot water at a hot water temperature of 85 ° C. for about 1 minute, and dehydrated for 50 seconds to produce hot water immersion treated crude tea. Table 8 shows the components of the tea leaves immersed in the hot water and the tea leaves of the ordinary rough tea not immersed in the hot water. The unit is%.

[0020]

[Table 8] "Table 8" shows the effect of the hot water immersion treatment (85 ° C) (component% of tea leaves of crude tea). Extraction (decoction) of 2 kg of this crude tea with 70 liters of hot water of 85 ° C. for 15 minutes (fixed steam pot RFK-90S, manufactured by Miura Seisakusho), and the decoction is adjusted to a temperature of 0.06 to 0.09 MPa. It was concentrated under reduced pressure at 70 ° C. until it became about 1/10 (manufactured by Miura Seisakusho, vacuum concentrator CN
-100). This concentrate was pre-frozen at −40 ° C.
Vacuum freeze-drying was performed while heating at 3.3 Pa (0.1 Torr) to 60 ° C. to form a powder (RLE2-206 manufactured by Kyowa Vacuum Engineering Co., Ltd.). No organic solvent or powdered base was used. Table 9 shows a component comparison between the powder derived from the hot water soaked crude tea extract and the powder not soaked in hot water.

[0021]

[Table 9] "Table 9" shows the component% of the powder derived from the crude tea extract. Next, the green tea extract powder was added to an alcohol (40
%), Granulated, dried at 50 ° C. and sized, and then added with a lubricant (glycerin fatty acid ester) and a disintegrant ECG (carboxymethylcellulose calcium) at 2% each, and tableted to make rugby easy to drink. A tablet was formed into a ball shape and contained 96% of a green tea extract component. The results of analyzing the component ratios of catechins and caffeine contained in the green tea extract granules are shown in Table 10.

[0022]

[Table 10] "Table 10" shows the component% of the tablet obtained by tableting the powder of "Table 9".

[0023]

[Effect] By steaming tea leaves, converting them into steamed leaves and immersing them in boiling water, it was possible to produce crude tea in which the content ratio of catechins to caffeine was greatly increased. This crude tea is decocted without adding an organic solvent, etc., and from the decoction, low-caffeine without using any organic solvent or powdered base using means such as concentration under reduced pressure and vacuum freeze-drying. Of green tea decoction was prepared. Alcohol was added to the green tea infused powder, granulated and dried. A very small amount of a lubricant and a disintegrant were added, and the mixture was tableted to produce green tea extract granules.
The low caffeine of the present invention enables a large amount of catechins to be taken together with other active ingredients extracted from green tea,
The continuation of the dose can be made effective for promoting health.

[Brief description of the drawings]

FIG. 1 is a plan view (A) and a sectional view (B) showing the concept of a hot water immersion machine.

FIG. 2 is a graph showing changes over time of catechins and caffeine in a hot water immersion-treated crude tea infusion.

FIG. 3 is a graph showing the change over time of catechins and caffeine in a normal crude tea infusion.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Spiral 2 Net-shaped body 3 Hot water tank 4 Belt conveyor for supply 5 Belt conveyor for discharge 6 Air jet pipe

Continuing from the front page (72) Inventor Ayuko Ueno 353, Soyanagi, Hanno City, Saitama Prefecture Hanno Agricultural Improvement Extension Center (72) Inventor Kenichi Sato 244-2 Kamiyaganuki, Iruma City, Saitama Prefecture Saitama Prefecture Tea Experiment Station (72) Invention Person Hideo Toda 244-2 Kamigayaganuki, Iruma-shi, Saitama F-term (reference) 4B027 FB01 FC03 FE01 FE02 FE03 FP24 FP75 FP77

Claims (4)

[Claims] 1. The steamed leaves are immersed in hot water of 75 ° C. to 95 ° C., preferably 80 ° C. to 90 ° C. for 30 seconds to 3 minutes, preferably 1 to 2 minutes, and dehydrated. Hereafter, crude tea produced through the usual coarse kneading step, kneading step, medium kneading step, and drying step. 2. The steamed leaves are immersed in hot water at a temperature of 75 ° C. to 95 ° C., preferably 80 ° C. to 90 ° C. for 30 seconds to 3 minutes, preferably 1 to 2 minutes, and dehydrated. Rough tea produced through a rough kneading step with a higher temperature and a higher air flow than usual, followed by a normal kneading step, a middle kneading step, and a drying step. 3. A powder derived from the crude tea decoction obtained by drying the crude tea decoction of claim 1 or 2. 4. A green tea extract granule produced by adding alcohol to the crude tea decoction powder powder of claim 3, granulating, adding a lubricant and a disintegrant, mixing and tableting.