JPH07102080B2 - Tea bag and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to an additive for tea bags, a method for producing the same, a tea bag using the additive, and a method for producing the same.

2. Description of the Related Art Currently, tea bags in which teas such as black tea, green tea, and oolong tea are filled are commercially available.

These teas are widely sold as canned teas and bottled teas extracted and filled in a pre-production factory, in vending machines, or in retail stores. However, the ease of storage,
Tea bags are also favored and used by consumers because of the convenience and low price of making tea drinks at home.

When making tea at home, extraction of boiling water by putting commercially available tea leaves into teapots or pots is widely used. However, small-scale extraction of tea at home changes the taste, aroma, body weight, etc. of tea depending on the type and amount of tea leaves, temperature of boiling water, extraction time, etc., so some experience is required to make delicious tea. To do. Further, in the extraction method using a teapot or a pot, hot water extraction is common, and when a cold tea beverage (especially oolong tea) is desired, there is the trouble of cooling the hot extract.

On the other hand, in a tea bag, a tea bag bag that is commonly used for black tea and the like is filled with tea leaves or fine tea leaves shredded for tea bags, or tea powder.
Such a conventional tea bag can be easily added in hot water and stirred or allowed to stand for 15 seconds to several minutes to obtain an appropriate thickness. However, in the case of an oolong tea bag, if uron tea leaves are used in a finely chopped manner, a flavor closer to bluish green tea is stronger than a flavor peculiar to oolong tea, and the flavor of oolong tea is impaired.

Further, the conventional tea bag has a drawback that it is difficult to obtain a tea beverage having a desired concentration because the soluble solid content of tea is hardly extracted by cold water extraction (water extraction). To improve the drainage efficiency of tea bags,
It is possible to increase the amount of tea leaves, spray tea extract extracted with hot water separately on the tea leaves to dry, or mix the powder obtained by drying the extract (spray dry or freeze dry) with the tea leaves. It was being appreciated. However, these methods not only complicate the process and are expensive, but also fail to obtain a tea beverage having a flavor and color comparable to hot water extraction.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Currently, which is a drawback of commercially available tea bags, the extraction time of tea is long, a sufficient concentration of extraction is not performed by draining water, and the color and taste of a tea beverage are in a pot. It is desired to overcome the inferior points compared to the case where it is put.

Further, in the case of the oolong tea bag, there is a drawback that finely cutting the tea leaves produces a flavor similar to greenish green tea.

The present invention provides a tea bag that can be sufficiently extracted with both hot water and cold water, and that can extract tea with excellent color and flavor in a short time without impairing the original characteristics of the tea bag. Has an aim. Further, it is an object of the present invention to provide a oolong tea bag that does not give a blue odor similar to green tea even when shredded oolong tea leaves are used.

Another object of the present invention is to provide a product whose manufacturing price is relatively low, regardless of an excessively complicated process.

Especially in the case of oolong tea bags, oolong tea leaves are not manufactured by shredding raw raw tea leaves, so if you shred the oolong tea leaves obtained by semi-fermentation and drying before extraction, the unique flavor of oolong tea will be weakened. , A strong blue odor similar to green tea appears. On the other hand, in order to increase the extraction efficiency in a tea bag, it is necessary to preliminarily cut the leaves of oolong tea having a large particle size. In order to prevent the generation of the blue odor, hot air at 100 to 200 ° C can be blown. However, according to this hot air treatment, "Hojicha"
It gives a roasting odor like that of a tea with a strong burning odor.

Also, by increasing the pH of water during extraction, it is possible to increase the extraction rate and suppress the blue odor, but the addition of an alkali salt to increase the pH gives a distinctive taste of alkali.

Means for Solving the Problems In the present invention, these phenomena have been fully taken into consideration and the intended purpose has been successfully achieved.

INDUSTRIAL APPLICABILITY The present invention enhances the extraction speed, enables water drainage, and further, in order to obtain an extract having a fresh color, and further in an oolong tea tea bag, in order to suppress the generation of blue odor due to shredded oolong tea leaves, an alkaline salt is added It is characterized in that L-ascorbic acid is added together with the addition of L-ascorbic acid to eliminate the off-taste caused by the alkali salt.

In the oolong tea bag of the present invention, oolong tea leaves are usually cut to a length of about 2 to 7 mm, preferably about 5 mm. This is the main filling material for oolong tea bags.

Meanwhile, an additive for suppressing the green odor of shredded oolong tea leaves is manufactured as follows.

A finely divided oolong tea leaf obtained by pulverizing the oolong tea leaf to about 14 mesh or less is mixed with an alkali salt and L-ascorbic acid, and the mixture is used as an additive to the oolong tea leaf.

In the black tea or sencha tea bag of the present invention, tea leaves that can be placed in a conventional pot or teapot are used as the main filling material. However, too large particles are not preferable. Especially in the case of sencha, some have a long particle length, but preferably about 2 to 7 mm, more preferably about 5 mm is used.

On the other hand, as an additive for improving the quality of tea bags, fine tea leaves, finely divided powdered tea leaves or powdered tea (hereinafter collectively referred to as micronized tea leaves), preferably having a particle size of 20 to 80 mesh Tea leaves are used, and an alkali salt and L-ascorbic acid are mixed with the tea leaves, and each of the mixtures is used as an additive to the tea leaves of the black tea or sencha.

The alkali salt used in the present invention is a basic or edible water-soluble salt such as sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate and potassium carbonate.

In producing the additive of the present invention, about 1/150 of the total weight of the additive is used.
~ 1/2 alkali salt and about 1/6 of the weight of the alkali salt ~ 1/6 L-ascorbic acid are used.

Additives are prepared by thoroughly mixing or kneading each component in the presence of about 1/10 or more of the total weight of all components in water. The water must be present under conditions that dissolve the alkali salts and L-ascorbic acid and extract at least a portion of the tea extract from the micronised tea leaves. Such conditions can be achieved by the following operations.

(A) Water is added, preferably sprinkled, while mixing each component of finely ground tea leaves, alkali salt and L-ascorbic acid,
Each component is sufficiently absorbed by water to dissolve the alkali salt and L-ascorbic acid, and at the same time, mixed or kneaded so that at least a part of the tea extract is extracted or leached from the tea leaves.
Then, it is formed into granules and dried, or dried and then pulverized to obtain an additive.

More specifically, water is added while mixing the respective components using an extrusion molding machine so that water is sufficiently absorbed, and the mixture is kneaded under pressure and extruded into pellets from a die and dried. Alternatively, instead of using an extruder, knead and knead the hydrated mixture using a blender or mixer, then spread and dry it into a plate, and then pulverize to the desired particle size to obtain the desired additive. Can be manufactured.

In either case, the water content of the additive after drying is preferably 3% by weight or less.

As described above, the amount of water added is 10% or more of the total weight of all components, and if the amount is too large, the energy consumption required for the subsequent drying will be too large. Further, since the amount of water added is small, the total amount of the alkali salt and / or L-ascorbic acid is not necessarily dissolved in water, and at least a part thereof is in a dispersed state or a suspended state. The term "dissolution" used in the present invention also includes the above-mentioned state.

(B) As another aspect of the production of the additive, one of the alkali salt and L-ascorbic acid is prepared in advance, and preferably dissolved in water of 25% or more of the total weight of all components, and the other is pulverized. Dry mix with tea leaves, then mix both, or 2
The ingredients may be separately dissolved in water to prepare two kinds of solutions in advance, and the two solutions may be mixed with the finely powdered tea leaves, and further treated in the same manner as in the above (a) to prepare an intended additive. it can.

(C) Furthermore, in another embodiment, an alkali salt and L-ascorbic acid are used together, preferably 25% of the total weight of all components.
It is also possible to dissolve in the above water and then add and mix this solution to the micronized tea leaves.

(D) Further, an alkali salt and L-ascorbic acid are separately mixed with separate finely divided tea leaves in the presence of water, respectively, and the resulting two types of treated tea leaves are treated in the same manner as in (a) above to obtain two types. The above-mentioned granular material can be obtained, and this can be mixed to make the intended additive.

In any of the embodiments, it is preferable to mix or knead the components in the presence of water at a temperature of room temperature or higher for several seconds to 10 minutes.

The particle size of the inventive additive thus obtained is usually about
The particle size is 7 mm or less, preferably about 5 to 2 mm.

The tea bag additive thus produced is mixed at a ratio of about 5 to 20 parts by weight with respect to 100 parts by weight of black tea, sencha or pre-cut oolong tea leaves for a tea bag, and an appropriate amount of tea bag To obtain a tea bag product. This product is rapidly extracted into both hot and cold water, and the taste and aroma of the extract are comparable to those of ordinary hot water extracted tea beverages.

Hereinafter, the configurations and effects of the present invention will be described in more detail with reference to Examples and Comparative Examples. All ratios (parts,%) used in Examples and Comparative Examples are based on weight.

Example 1 Cut tea leaves: length of oolong tea (Iron Kannon produced in Fujian, China)
Cut to 5 mm to 2 mm.

Additive: Shred oolong tea similar to the above-mentioned cut tea leaves, and take tea leaves of particle size from 14 mesh to 60 mesh (hereinafter referred to as "Tetsukannon fine tea")
After mixing 1 part of sodium hydrogen carbonate and 1 part of L-ascorbic acid, 40 parts of water was sprayed on 100 parts of this mixture,
The mixture was thoroughly kneaded with a mixer, spread into a plate and dried at 80 ° C. for 1 hour. The water content at this time was 3%. 5mm for this
Grinded to ~ 2 mm particles.

A tea bag was prepared by filling 9 g of the above-mentioned cut tea leaves and 1 g of the additive per package. This tea bag was placed in boiling water 1 for extraction for 3 minutes. Similarly, water (20
Extraction was performed for 20 minutes at (° C.) 1 (Sample A).

Comparative Example 1 A tea bag was prepared by using 10 g of the same cut tea leaves as in Example 1 as one packet. Using this tea bag, Example 1
Extraction was performed in the same manner as in (Sample B).

As an additive, 8 parts of iron kannon fine tea, sodium hydrogen carbonate 1
Parts and L-ascorbic acid (1 part) were simply mixed, and the same operation as in Example 1 was performed (Sample C).

The characteristics and evaluation of each sample of Example 1 and Comparative Example 1 are shown in Table 1.

Example 2 Cut tea leaves: length of oolong tea (Daffodil seeds from Fujian, China)
Cut to 5 mm to 2 mm.

Additive: Shred oolong tea similar to the above-mentioned cut tea leaves, and take tea leaves with a particle size of 14 mesh to 60 mesh (hereinafter referred to as daffodil fine tea). 4 parts of sodium hydrogen carbonate for 5 parts of this , L-ascorbic acid 1 part was used. A horizontal extrusion type screw granulator EXK-1 (uniaxial type) was charged with a predetermined amount of Narcissus seed fine tea and L-ascorbic acid, and the total amount of Narcissus seed fine tea and L-ascorbic acid sodium bicarbonate was 100 parts. On the other hand, a predetermined amount of sodium hydrogen carbonate was dissolved in 40 parts of water. This solution was kneaded and extruded while being injected from the nozzle of EXK-1, and then dried at 80 ° C. until the water content became 3%.

A tea bag was made by using 9 g of the above-mentioned cut tea leaves and 1 g of the additive as one packet. This tea bag was placed in boiling water 1 for extraction for 3 minutes. Similarly, with water (20 ℃) 1
Extracted for 20 minutes (Sample D).

Comparative Example 2 A tea bag was prepared by using 10 g of the same cut tea leaves as in Example 2 as one packet. Using this tea bag, extraction was performed in the same manner as in Example 2 (Sample E).

As an additive, a mixture of 6 parts of daffodil fine tea and 4 parts of sodium hydrogen carbonate treated in the same manner as in Example 2 was used, and the same extraction as in Example 2 was performed (Sample F).

The characteristics and evaluation of each sample of Example 2 and Comparative Example 2 are shown in Table 2.

Example 3 Tea leaf: Black tea ([BOP] Broken Orange Peco from Sri Lanka) Additive: Using tea leaf having a particle size of 20 mesh or less to 80 mesh, 8 parts of this, 1 part of sodium hydrogen carbonate and L-ascorbic acid 1 part was mixed, and 40 parts of water was sprinkled on 100 parts of this mixture, which was thoroughly kneaded with a mixer, extruded into a rod shape, and dried at 80 ° C. for 1 hour. The water content at this time was 3%. This was ground to a particle size of 5 mm or less.

A tea bag was prepared by filling 9 g of the above-mentioned tea leaves and 1 g of the additive per package. This tea bag was used for one minute in boiling water 1 for extraction for 1 minute.

Similarly, extraction was performed with water (20 ° C.) 1 for 10 minutes (Sample G).

Comparative Example 3 A tea bag was prepared by using 10 g of the same tea leaves as in Example 3 as one packet. Extraction was performed using this tea bag in the same manner as in Example 3 (Sample H). A mixture of 0.5 parts of freeze-dried black tea extract (black tea content: dextrin = 2: 3) and 8 parts of tea leaves (Sample I). 9 parts of tea leaves were sprayed with 1 part of black tea extract (Brix 10 °) to remove water (Sample J). As an additive, sodium hydrogen carbonate 0.
The same operation was performed using a mixture of 1 part and 0.1 part of L-ascorbic acid and 9.8 parts of tea leaves as a tea bag (Sample K).

Example 4 Tea Leaf: Sencha (produced in Shizuoka Prefecture) (20 mesh or less when passed through 8 mesh) Additive: Tea leaves having a particle size of 20 mesh or less and 80 mesh or less are used, and 1 part of sodium hydrogen carbonate is added to 8 parts of the tea leaf. Parts and 1 part of L-ascorbic acid were mixed, 40 parts of water was sprayed to 100 parts of this mixture, and the mixture was thoroughly kneaded with a mixer, extruded into a rod shape and dried at 80 ° C. for 1 hour. The water content at this time was 3%. This was crushed to a length of 5 mm or less.

A tea bag was prepared by filling 9 g of the above-mentioned tea leaves and 1 g of the additive per package. Put this tea bag a little after boiling for 90
Extraction was carried out for 3 minutes with boiling water 1 at a temperature of about ℃.

Similarly, extraction was performed with water (20 ° C.) 1 for 20 minutes (Sample L).

Comparative Example 4 A tea bag was prepared by using 10 g of the same tea leaves as in Example 4 as one packet. Extraction was performed using this tea bag in the same manner as in Example 4 (Sample M). Extraction was carried out in the same manner as in Example 4 for 9 parts of tea leaves to which 1 part of matcha was added (Sample N).

Extraction was performed in the same manner as in Example 4 by similarly mixing 0.1 parts of sodium hydrogen carbonate and 0.1 part of L-ascorbic acid as additives and 9.8 parts of tea leaves into a tea bag (Sample O).

Effects of the Invention If the tea bag of the present invention is used, a tea beverage obtained by ordinary hot water extraction and a tea beverage that is comparable in terms of aroma, taste, body, color, etc. can be obtained by extraction of either hot or cold water. can get.

Another feature of the tea bag of the present invention is that it can be manufactured at a low cost with a relatively simple operation.

Claims (4)

[Claims] 1. A tea bag additive comprising finely divided tea leaves, an alkali salt and L-ascorbic acid. 2. Finely pulverized tea leaves, an alkali salt and L-ascorbic acid are dissolved in water under the condition that the alkali salt and L-ascorbic acid are dissolved and at least a part of the tea extract is extracted from the pulverized tea leaves. The method for producing an additive according to claim 1, wherein the mixture is mixed under storage, and the mixture is molded and then dried or dried and then molded. 3. A tea leaf containing the additive according to claim 1 and the tea leaf.
A tea bag filled with a mixed mixture at a ratio of 5 to 20 parts by weight of additives to 0 parts by weight. 4. An additive is manufactured by the manufacturing method according to claim 2, and the additive and tea leaves are mixed in a ratio of 5 to 20 parts by weight of the additive to 100 parts by weight of the tea leaves to prepare a bag for a tea bag. A method of manufacturing a tea bag comprising filling.