JP2515943B2 - Manufacturing method of concentrated oolong tea - Google Patents
Manufacturing method of concentrated oolong teaInfo
- Publication number
- JP2515943B2 JP2515943B2 JP4043751A JP4375192A JP2515943B2 JP 2515943 B2 JP2515943 B2 JP 2515943B2 JP 4043751 A JP4043751 A JP 4043751A JP 4375192 A JP4375192 A JP 4375192A JP 2515943 B2 JP2515943 B2 JP 2515943B2
- Authority
- JP
- Japan
- Prior art keywords
- oolong tea
- concentrated
- manufacturing
- tea
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000006468 Thea sinensis Nutrition 0.000 title claims description 30
- 235000020333 oolong tea Nutrition 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000001223 reverse osmosis Methods 0.000 claims description 4
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ウーロン茶葉からウー
ロン茶成分を抽出し、濃縮して濃縮ウーロン茶を製造す
る方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a concentrated oolong tea by extracting oolong tea components from oolong tea leaves and concentrating them.
【０００２】[0002]
【従来の技術】近来缶入りウーロン茶が缶入りコーヒ
ー、紅茶等と同様に市販されているが、ウーロン茶の濃
縮したものは未だ市販されていない。2. Description of the Related Art Recently, canned oolong tea is marketed in the same manner as canned coffee and black tea, but concentrated oolong tea has not been marketed yet.
【０００３】この理由は、ウーロン茶の味、香り、風味
等を濃縮する工程において保持することが困難であった
ことによる。The reason for this is that it was difficult to maintain the taste, aroma, flavor, etc. of oolong tea in the process of concentrating.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、ウーロン茶
成分の抽出および抽出液の濃縮に際して、ウーロン茶の
味、香り、風味等を損なうことなく保持し得るようにす
ることによって、濃縮ウーロン茶を提供しようとするも
のである。DISCLOSURE OF THE INVENTION The present invention provides concentrated oolong tea by making it possible to retain the taste, aroma, flavor and the like of oolong tea during extraction of the oolong tea component and concentration of the extract without impairing it. It is what
【０００５】本発明は、アスコルビン酸にサイクロデキ
ストリンを添加した熱湯中にウーロン茶葉を入れ沸騰さ
せてウーロン茶成分を抽出し、この抽出液を濾布、濾
紙、カートリッジ等のフィルターにより濾過してオリを
除去し、濾過した抽出液から逆浸透により濃縮液を分離
回収し、前記濃縮液にデキストリンおよび乳糖の何れか
１種または１種以上を添加混合し、凍結、乾燥し、粉末
状または果粒状とすることを特徴とする濃縮ウーロン茶
の製造方法を提供するにある。According to the present invention, oolong tea leaves are put in boiling water containing ascorbic acid with cyclodextrin to boil to extract the oolong tea component. The concentrated liquid is separated and recovered by reverse osmosis from the removed and filtered extract, and one or more of dextrin and lactose is added to and mixed with the concentrated liquid, and the mixture is frozen, dried, and powdered or granular. Another object of the present invention is to provide a method for producing a concentrated oolong tea, which comprises:
【０００６】本発明によれば、濃縮液にデキストリンお
よび乳糖の１種以上を添加混合し、凍結乾燥するのがよ
い。According to the present invention, it is preferable to add and mix at least one of dextrin and lactose to the concentrate and freeze-dry.
【０００７】本発明によれば、ウーロン茶成分の抽出に
際し、熱湯中にアスコルビン酸、サイクロデキストリ
ン、澱粉等の食品添加物の１種以上を添加することによ
って味、香り、風味等を保持しながら抽出することがで
きる。According to the present invention, when extracting the oolong tea component, extraction is performed while maintaining taste, aroma, flavor and the like by adding at least one food additive such as ascorbic acid, cyclodextrin and starch to hot water. can do.
【０００８】また、逆浸透により抽出液を濃縮すること
によりウーロン茶の味、香り、風味を保持した濃縮液を
得ることができる。Further, by concentrating the extract by reverse osmosis, it is possible to obtain a concentrate retaining the taste, aroma and flavor of oolong tea.
【０００９】さらに、凍結乾燥に際して、デキストリン
および乳糖等の食品添加物の１種以上を添加することに
よって味、香り、風味等を保持して乾燥することができ
る。Further, at the time of freeze-drying, by adding at least one food additive such as dextrin and lactose, the taste, aroma and flavor can be retained and dried.
【００１０】抽出液は、目開き50μm 〜0.2 μm の濾
布、濾紙、カートリッジ等のフィルターを組合せ使用し
て１〜３段で濾過することができる。The extract can be filtered in 1 to 3 stages by using a filter such as a filter cloth, a filter paper and a cartridge having an opening of 50 μm to 0.2 μm in combination.
【００１１】[0011]
【実施例】図１は本発明の１実施例を示すフローチャー
トであり、予じめ必要に応じて軟水器、活性炭等により
水質を調整した熱湯 11 ｌに酸化防止のためのアスコル
ビン酸 5.5ｇと香り保持のためのサイクロデキストリン
30ｇを添加した。この熱湯に 600ｇのウーロン茶葉を籠
に入れて浸し、３分から10分、好ましくは、5 分間で茶
成分を抽出した。FIG. 1 is a flow chart showing an embodiment of the present invention. In advance, 11 l of hot water whose water quality is adjusted by a water softener, activated carbon or the like is added to 5.5 g of ascorbic acid for preventing oxidation. Cyclodextrin for scent retention
30 g was added. 600 g of oolong tea leaves were placed in a basket and soaked in this hot water, and the tea component was extracted in 3 to 10 minutes, preferably 5 minutes.
【００１２】抽出されたウーロン茶抽出液を目開き１μ
m の濾布に通して、粗い茶片その他のオリを除去した。
この濾布による濾過により 10 ｌの抽出液を回収した。
その糖度（Brixe)は 1.5であった。Open the extracted oolong tea extract to 1 μm
The coarse tea pieces and other sediments were removed by passing through a m 2 filter cloth.
Filtration with this filter cloth recovered 10 1 of the extract.
Its sugar content (Brixe) was 1.5.
【００１３】次に、この抽出液を逆浸透膜に通して、0.
5 ｌの濃縮液を回収した。この濃縮液を容器に充填して
包装した。この濃縮液約１ccを 120〜150 ccの温湯にて
希釈すると風味のよいウーロン茶となった。Next, this extract was passed through a reverse osmosis membrane to give
5 l of concentrated solution was collected. This concentrated solution was filled in a container and packaged. About 1 cc of this concentrated solution was diluted with 120 to 150 cc of hot water to give oolong tea with a good flavor.
【００１４】更に、濃縮液を凍結乾燥等の方法により乾
燥して乾燥濃縮ウーロン茶とした。この凍結乾燥に際
し、必要に応じて乾燥効率を向上するためにデキストリ
ン、乳糖等の１種以上を添加するのが良く、本実施例で
はデキストリ25ｇ、乳糖25ｇを添加した。かようにして
乾燥した濃縮ウーロン茶 0.8ｇを 120〜150cc の温湯に
より溶かすことにより風味のよいウーロン茶を得ること
ができた。Further, the concentrated solution was dried by a method such as freeze-drying to obtain dried concentrated oolong tea. At the time of this freeze-drying, it is preferable to add at least one kind of dextrin, lactose and the like in order to improve the drying efficiency, if necessary. In this example, 25 g of dextri and 25 g of lactose were added. Thus dried 0.8 g of concentrated oolong tea was dissolved in 120 to 150 cc of hot water to obtain oolong tea with a good taste.
【００１５】[0015]
【発明の効果】本発明によれば、容器から使用の都度適
量の濃縮ウーロン茶を湯呑等の茶器に取出し、これに冷
水または湯を注ぐだけでウーロン茶特有の味、香りおよ
び風味を有するウーロン茶として賞味することができる
濃縮ウーロン茶を得ることができるので、ウーロン茶を
賞味するに要する手間を省くことができる。INDUSTRIAL APPLICABILITY According to the present invention, an appropriate amount of concentrated oolong tea is taken out from a container into a tea ware such as a teacup, and the oolong tea has a unique taste, aroma and flavor by pouring cold water or hot water into it. Since the concentrated oolong tea that can be obtained can be obtained, it is possible to save the labor required to taste the oolong tea.
【図１】本発明の１実施例を示すフローチャートであ
る。FIG. 1 is a flowchart showing an embodiment of the present invention.
Claims (1)
を添加した熱湯中にウーロン茶葉を入れ沸騰させてウー
ロン茶成分を抽出し、この抽出液を濾布、濾紙、カート
リッジ等のフィルターにより濾過してオリを除去し、濾
過した抽出液から逆浸透により濃縮液を分離回収し、前
記濃縮液にデキストリンおよび乳糖の何れか１種または
１種以上を添加混合し、凍結、乾燥し、粉末状または果
粒状とすることを特徴とする濃縮ウーロン茶の製造方
法。1. Oolong tea leaves are extracted by boiling the oolong tea leaves in boiling water prepared by adding cyclodextrin to ascorbic acid and extracting the oolong tea component with a filter such as a filter cloth, filter paper or cartridge to remove the sediment. , Collecting and collecting a concentrate from the filtered extract by reverse osmosis, adding and mixing any one or more of dextrin and lactose to the concentrate, and freeze-drying to form a powdery or granular form. A method for producing concentrated oolong tea, which comprises:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4043751A JP2515943B2 (en) | 1992-02-28 | 1992-02-28 | Manufacturing method of concentrated oolong tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4043751A JP2515943B2 (en) | 1992-02-28 | 1992-02-28 | Manufacturing method of concentrated oolong tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05236876A JPH05236876A (en) | 1993-09-17 |
| JP2515943B2 true JP2515943B2 (en) | 1996-07-10 |
Family
ID=12672473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4043751A Expired - Lifetime JP2515943B2 (en) | 1992-02-28 | 1992-02-28 | Manufacturing method of concentrated oolong tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2515943B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996004801A1 (en) * | 1994-08-08 | 1996-02-22 | The Procter & Gamble Company | Color stable composition containing tea and fruit juice |
| US5427806A (en) * | 1994-08-08 | 1995-06-27 | The Procter & Gamble Company | Process for making a stable green tea extract and product |
| KR100322209B1 (en) * | 1999-12-22 | 2002-02-07 | 이창환 | Manufacturing method of instant green tea containing brown rice |
| US7022367B2 (en) | 2004-07-28 | 2006-04-04 | Ito En, Ltd. | Oolong tea beverage and process of producing the same |
| WO2008082575A2 (en) * | 2006-12-30 | 2008-07-10 | The Coca-Cola Company | Use of saccharides in extraction of tea or herbaceous plants |
| EP4400205A3 (en) * | 2017-11-09 | 2024-10-16 | Symrise AG | Preparation of aroma concentrates |
| JP7223599B2 (en) * | 2019-02-27 | 2023-02-16 | 旭化成株式会社 | Raw material concentration system |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS578736A (en) * | 1980-06-16 | 1982-01-18 | Akira Miyazaki | Preparation of dried extracted component of green tea |
| JPS60137249A (en) * | 1983-12-23 | 1985-07-20 | Itouen:Kk | Production of instant tea |
| JPS6344845A (en) * | 1986-08-12 | 1988-02-25 | San Ei Chem Ind Ltd | Preparation of decocted tea |
| GB8627290D0 (en) * | 1986-11-14 | 1986-12-17 | Unilever Plc | Concentrated tea extract |
| JPH0712277B2 (en) * | 1987-09-29 | 1995-02-15 | 味の素ゼネラルフーヅ株式会社 | Instant tea manufacturing method |
| JPH0213348A (en) * | 1988-06-30 | 1990-01-17 | Suntory Ltd | Production of green tea beverage |
-
1992
- 1992-02-28 JP JP4043751A patent/JP2515943B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05236876A (en) | 1993-09-17 |
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