JPH03228644A - Tea plentifully containing natural antioxidant and preparation thereof - Google Patents

Abstract

PURPOSE:To provide green tea capable of giving tea plentifully containing active ingredients, especially natural antioxidants, contained in tea leaves, by blending the powdered tea-like powder of green tea after the second tea crop with the coasely ground product of green tea. CONSTITUTION:A product prepared by grinding green tea after the second tea crop into an average size of <=100 meshes, e.g. approximately 300 meshes, at <=50 deg.C with an air flow type grinder or breezing grinder is blended with a product prepared by coasely grinding green tea after the second tea crop into an average size of 10-60 meshes with a coase grinder such as a flash mill in the following ratio. Namely, 20-70% of the former powdered tea-like powder is blended with 30-80% of the latter green tea coasely ground product, whereby the tea having the above-mentioned characteristics is readily obtained and further the second tea crop, third tea crop, fourth tea crop, late winter tea crop and tea powder now having low commercial values can be utilized as the tea having high commercial values.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a tea made from green tea that is rich in natural antioxidants, and is used as a food that suppresses lipid peroxide, which increases with age. It belongs to the industrial field of manufacturing and selling anti-aging foods and beauty foods.

(Conventional technology) The large increase in average life expectancy in Japan has led to a rapidly aging society, which has led to an increase in adult diseases, which not only makes it difficult to lead a comfortable life in old age, but also means that medical expenses for the elderly have become a social burden. , and the need for aging control is being greatly emphasized as it has become a social issue.

It is necessary to ingest antioxidants to eliminate active oxygen, which is the cause of aging. β-carotene, vitamin E, vitamin C, vitamin B2, uric acid, glutathione, and gallic acid derivatives are known as antioxidants. Each of these is expensive to use, and the fact that they are mainly synthetic products poses a problem when used as food.

As a material that is naturally available in large quantities, the flavonoid catechins, which are components of tea confectionery that are rich in antioxidants, are extracted and purified and used in foods as antioxidants and antibacterial agents, but they are not limited to food products. Its purpose is to prevent oxidation and antibacterial activity, and it is not intended to be used to produce antioxidant effects in living organisms. Green tea, which is commonly consumed, is either drunk by extracting the tea components with hot water or made into matcha, and its health benefits have been known for a long time. However, simply extracting with hot water does not dissolve the fat-soluble components, making it difficult to drink matcha in large quantities every day, and it can be said that the natural components of tea confections are not fully utilized. Furthermore, in terms of harvest time, second and later teas have been seen to have lower commercial value than first tea, so tea farmers are hoping for a useful product that can improve their commercial value.

(Problems to be Solved by the Invention) It has been known that green tea contains many health components, and in particular, teas after second grade (summer tea, jojo) contain more health components than new tea (makijo). tend to contain more. Table-1
The following shows the content of vitamin E, a fat-soluble component, in tea confections from different periods. It can be seen that the second tea is more abundant than the first tea.

Next, regarding water-soluble vitamin C, as shown in Table 2,
It can be seen that it is contained more in 2nd and 3rd tea.

Next, catechins, which have a strong antioxidant effect, are contained in 10 to 15% of tea confectionery, but catechins are also more abundant in tea confectionery than in first-grade tea, and in third-grade tea.
It is contained in large amounts in bancha.

These catechins suppress peroxidized lipids, suppress mutation,
Table 3 shows that it has a strong effect of suppressing the promotion of cancer.

ECG: Epicatechin gallate EC: Epicatechin EGCG: Epi-2locatechin gallate FGC: Abbreviation of shrimp gallocatechin As mentioned above, tea confections from the second tea onwards contain many health ingredients that are superior to the first tea. However, it is important to find a way to ingest these substances effectively into the body, so we considered this point.

Currently, the summer tea, Shajiao, which contains many health ingredients, is poorly evaluated because it lacks aroma and taste and has a strong astringent taste, and the finger-temperature degradable vitamin E cannot be eluted in the normal drinking method. First, there is a limit to the amount of matcha that can be consumed, so it can be said that the amount of matcha consumed is not high enough to have the expected health benefits.

(Means for Solving the Problems) However, the present invention aims to utilize the active ingredients to the fullest by subjecting tea confectionery from the second stage of tea to pulverization processing and appropriately blending it with other processed teas. Solved the problem.

That is, in the present invention, in order to drink the second and subsequent tea confections containing a large amount of antioxidant components as they are, the second and subsequent green teas are pulverized into matcha-like powder. By drinking this matcha-like powder, the purpose of ingesting antioxidants can be achieved, but since this matcha-like powder has a strong bitter taste and low palatability, in order to improve We considered combining crushed products. Its size is 10 to 60 mesh in order to facilitate the elution of the active ingredient and to facilitate mixing with the matcha-like powder. Instead of this, you may use powdered tea from the second stage of tea production. These two types were packaged in tea bags to make them easier to drink.

Next, to explain the present invention, the sencha from the second tea onward is ground to about 300 mesh using an air flow grinder or frozen grinder at a product temperature of 50°C or less, and the sencha from the second tea onwards is ground to about 300 mesh using a flash mill. Crushed to 10 to 60 mesh using a coarse pulverizer and blended in an appropriate ratio, the mixture is crushed to 10 to 60 mesh using a dry granulator.
The desired product was obtained by packaging it into a tea bag with a size of 40 mesh.

Table 4 shows the results of analysis of the components of the infusion solutions of the tea packs of the present invention and conventional tea packs.

[Measurement conditions] Put 2g of sample into each tea pack and heat each pack to 80'C.
Create an infusion solution with 200cc of boiling water while stirring gently.
The exudate was analyzed.

[Test Group] A: A tea bag containing a mixture of 1 g of matcha-like ground No. 4 tea and 1 g of coarsely crushed No. 4 tea.

B: Mixture of 1g of Haujicha matcha-like powder and Ig of No.4 tea coarsely ground C: Commercially available tea pack tea (2g person) Table 4 Analytical values of each infusion solution Phase O catechins, vitamin E, and vitamin C are in mg. /
l 00 g leachate 0 Antioxidant capacity: The test method was to concentrate the leachate to dryness, then extract the sample with water and ethanol, and then perform HPTLC-a.
- Its antioxidant capacity was measured by the methyl indole method. If the amount of lipid peroxide produced from a sample containing only lylanic acid and solvent is 100, calculate the sample concentration (g/m℃) that inhibits it by 50%, and use that value as the antioxidant capacity of that substance. .

From the results in Table 4, it is clear that product A of the present invention is commercially available tea pack tea C
Compared to that, the antioxidant capacity (ETDH extraction) is more than 100 times higher, phase catechin is 1.6 times, vitamin C is 1.4 times, vitamin E was not detected in commercially available tea pack tea, but the present invention There was a significant difference, such as that it was recognized from the product.

In addition, in order to determine the blending ratio of matcha-like powder and sencha powder, a sensory test was conducted for each ratio, and the results are shown in Table 5.

Table 5: Sensory test results for infusion at each blending ratio A: Matcha-like powder B: Crushed Sencha product Number of panels: 20 (10 men, 10 women) It was determined that 20 to 70% and 30 to 80% of coarsely crushed Sencha products were appropriate.

Next, we calculated the analytical value of the antioxidant ability when comparing the product of the present invention and matcha, and found that the product of the present invention had a higher antioxidant ability, and the product of the present invention was more antioxidant than matcha. Table 6 also shows that the characteristics can be expected.

Table 6: Comparison of antioxidant capacity between the product of the present invention and matcha The product of the present invention is a mixture of 50% matcha-like powder and 50% crushed sencha.

In other words, it is thought that the combination of matcha-like powder and crushed sencha powder produced a synergistic effect and enhanced the antioxidant ability rather than using either powder alone.

(Example 1) 100 g of 4th tea sencha was ground in an airflow grinder at a temperature of 50°C.
It was ground at 8000 rpm to obtain 97 g of matcha-like powder with a particle size of 100 to 400 mesh. Next, the No. 4 green tea was coarsely ground into 10 to 60 mesh pieces using a power mill type grinder to obtain 98 kg. Both raw materials were homogeneously mixed in 50 g each using a ribbon mixer, and then granulated using a dry granulator to obtain 99 g of granules having a size of 10 to 40 mesh.

This granular material was packaged in a 2 g tea bag to obtain a product. , just by pouring boiling water into this tea bag, you could drink tea rich in antioxidants.

(Example 2) 100 kg of second-grade sencha was crushed using a freezing grinder to produce 300 kg of green tea.
95 kg of powder approximately the size of a mesh was obtained.

This powder and the coarsely crushed sencha product of the second tea were 011 and 30% each.
This mixture was granulated using a dry granulator to obtain 99 kg of granules. A product was obtained by packaging 2 g of this product in a tea bag.

(Example 3) After mixing 70 g of 4th bancha matcha-like powder and 30 g of 4th bancha powder, the mixture was granulated using a dry granulator to obtain granules with a size of 10 to 40 mesh. . 2 g of this product was packaged in a tea bag to obtain tea rich in antioxidant properties.

(Effects of the Invention) The present invention has the effect of easily obtaining tea rich in the active ingredients contained in tea confections, especially natural antioxidants. Also,
2nd, 3rd, and 4th tea, late winter tea, which currently have low commercial value,
Powdered tea was used to make tea with high commercial value,
The economic effect is also large. The tea of the present invention can be easily drunk in the form of tea packs and can be used regularly, and its health effects are highly expected.

Claims (1)

[Scope of Claims] 1. A natural antioxidant-rich tea with high antioxidant power obtained by mixing Matcha-like powder of 2nd or higher grade green tea and coarsely crushed sencha 2. Sencha of 2nd grade or higher grade sencha is ground to 100 mesh or less Matcha-like powder and 20 to 70% matcha-like powder, which is ground to a size of 10 to 60 mesh from 2nd and subsequent senchas.
A method for producing tea rich in natural antioxidants, characterized by mixing 30% to 80% of coarsely crushed Sencha tea.The antioxidant power of the tea infusion is 10% higher than that of conventional Sencha tea.
4. The method for producing tea rich in natural antioxidants according to claim 2, wherein the sencha powder is packed in a tea bag or sealed in a moisture-proof container.