JP2860493B2 - Tea rich in natural antioxidants and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to tea rich in natural antioxidants using green tea, and as a food that suppresses lipid peroxide that increases with aging, Belongs to the manufacturing and sales of aging controlled foods and beauty foods.

(Conventional technology) In Japan, the average life expectancy has significantly increased, due to the rapid aging society, the increase in adult illness and the difficulty of living a comfortable retirement life. In the context of social issues, the need for aging control has been greatly shouted.

It is necessary to take antioxidants to eliminate the active oxygen that causes aging. As antioxidants, β-carotene, vitamin E, vitamin C, vitamin B ₂ , uric acid, glutathione, and gallic acid derivatives are known. When these are used, they are expensive, and the fact that they are mainly composed of synthetic products poses a problem when they are used as foods.

As a material that can be obtained in large quantities in nature, flavonoid catechins are extracted and purified from tea leaves that are rich in antioxidants, and are used in foods as antioxidants and antibacterial agents. It is intended to prevent oxidation and antimicrobial activity of the substance, and it is not expected to use this to antimicrobialize in vivo. Green tea, which is commonly used, has its health effect known for a long time as a tea ingredient which is extracted by extracting the tea component with hot water. However, the fat-soluble components are not extracted by simply extracting with hot water, and it is difficult to drink a large amount every day even when drinking as matcha, and it can be said that the tea leaf components originally possessed are not sufficiently utilized. Also, in terms of harvest time, teas after the second tea are seen to have lower commercial value than the first tea, and therefore, it is desired by tea cultivation farmers to be useful for improving the commercial value.

(Problems to be Solved by the Invention) Conventionally, green tea has been known to contain many health ingredients, and in particular, tea (summer tea,
Autumn tea) tends to contain more health ingredients. Table-
No. 1 shows the content of vitamin E as a fat-soluble component in tea leaves at each time. It can be seen that the number 2 tea is larger than the number 1 tea.

Next, as shown in Table 2, water-soluble vitamin C is found to be contained more in the second and third teas.

Next, catechins having a strong antioxidant effect are contained in 10 to 15% of tea leaves, and catechins are also contained more in the second and third teas than in the first tea. As shown in Table 3, these catechins have a strong effect of suppressing lipid peroxide, suppressing mutation and promoting canceration.

As described above, it was found that tea leaves after 2nd tea contain a lot of health ingredients superior to 1st tea, but it is important to take them in order to effectively put them into the body. We considered this point.

At present, summer tea and autumn tea, which contain a lot of health ingredients, are poorly evaluated due to lack of aroma, taste and taste, and strong astringency, and fat-soluble vitamin E is not eluted by ordinary drinking methods. However, since there is a limit to the amount of green tea that can be consumed, it can be said that it is not consumed enough to have health effects.

(Means for solving the problems) However, the present invention is to subject the tea leaves of the second and subsequent teas to a crushing treatment, mix the tea leaves appropriately with other processed teas, and make the maximum use of the active ingredients. Solved the problem.

That is, according to the present invention, in order to drink tea leaves after the second tea containing a large amount of antioxidant components as they are, sencha after the second tea is powdered like matcha. By drinking this matcha-like powder,
Although the purpose of ingesting antioxidants can be achieved, this matcha-like powder has a strong bitter taste and low palatability. Therefore, in order to improve it, it was examined to combine crushed green tea of the second and subsequent teas. The size is set to 10 to 60 mesh in order to facilitate elution of the active ingredient and to facilitate mixing with the matcha-like powder. Instead of this, powdered tea after the second tea produced during tea production may be used. These two types are provided in a tea pack for convenience of drinking.

Next, the present invention will be described. The sencha after the second tea is crushed to about 300 mesh at a temperature of 50 ° C. or less by an air-flow crusher or a freeze crusher, and the sencha after the second tea is like a flash mill. The desired product was obtained as a tea pack package which was crushed to 10 to 60 mesh with a suitable crusher and mixed at an appropriate ratio to a size of 10 to 40 mesh with a dry granulator.

Table 4 shows the results of analyzing the components of the leaching solution of the present invention and the tea pack tea as a standard product.

〔Measurement condition〕

A 2 g sample was placed in each tea pack, and one pack was lightly stirred with 200 cc of hot water at 80 ° C. to prepare a leachate, and the leachate was analyzed.

[Test Section]

A: A mixture of 1g of No. 4 tea matcha-like ground and 1g of coarsely ground No. 4 tea packed in a tea pack.

B: A mixture of 1g of roasted green tea-like powder and 1g of crushed No. 4 tea C: Commercial tea pack tea (with 2g) From the results shown in Table 4, the product A of the present invention has 100 times or more (ETOH extraction) antioxidant ability compared with the commercial tea pack tea C, 1.6 times the crude catechin, 1.4 times the vitamin C, and vitamin E the commercially available tea. It was not detected from the packed tea, but was significant from the product of the present invention.

In addition, in order to determine the mixing ratio of the matcha-like powder and the sencha powder, the results of a sensory test of each ratio were as shown in Table-5.

From the results in Table 5, the ratio was 20-70% for matcha-like powder,
30-80% of green tea sencha was determined as appropriate.

Next, when the analysis value of the antioxidant capacity when comparing the product of the present invention and matcha was determined, the product of the present invention has a higher antioxidant capacity,
It is also shown in Table-6 that the ingestion of the product of the present invention can be expected to have more antioxidant properties than the matcha.

The product of the present invention is a mixture of 50% matcha-like powder and 50% crushed green tea.

That is, it is considered that the combined use of matcha-like powder and crushed green tea rather than a single product resulted in a synergistic effect and enhanced antioxidant ability.

(Example 1) 100kg of No. 4 tea sencha is air-flow-type crusher at 50 ℃, 8000r
The mixture was pulverized under the condition of pm to obtain 97 kg of matcha-like powder having a particle size of 100 to 400 mesh. Next, Sencha No. 4 was crushed to a size of 10 to 60 mesh with a power mill type crusher to obtain 98 kg.
These raw materials were uniformly mixed with a ribbon mixer by 50 kg each, and then granulated by a dry granulator to obtain 99 kg of granules having a size of 10 to 40 mesh. The granular product was packed in a 2 g tea pack to obtain a product. By simply pouring boiling water into this tea pack bag, tea rich in antioxidants could be drunk.

(Example 2) 100 kg of No. 2 tea was crushed with a freeze crusher to obtain 95 kg of powder having a size of about 300 mesh. This powder and the crushed green tea No. 2 were mixed at a ratio of 30 kg for the former and 70 kg for the latter, respectively, and the mixture was granulated with a dry granulator to obtain a granular material of 99 kg. 2 g of this product was packed in a tea pack to obtain a product.

(Example 3) After mixing 70 kg of the fourth tea matcha-like powder and 30 kg of the crushed fourth tea powder, the mixture was granulated with a dry granulator to obtain a granular material having a size of 10 to 40 mesh. 2 g of this product was packed in a tea pack to obtain a tea rich in antioxidant properties.

(Effect of the Invention) The present invention has an effect of easily obtaining an active ingredient contained in tea leaves, particularly tea rich in natural antioxidants. In addition, second-, third-, fourth-, late-winter, and powdered teas, which are currently low in commercial value, are used to produce high-product-value tea, which has a great economic effect. The tea of the present invention can be made into tea pack tea, which can be easily drunk and used regularly, and its health effects are greatly expected.

Claims (4)

(57) [Claims] 1. A tea rich in natural antioxidants having a high antioxidant power obtained by mixing powdered green tea-like powder from the second tea and the crushed green tea. 2. A green tea-like powder obtained by crushing green tea after the second tea into 100 mesh or less and a green tea powder obtained by grinding green tea after the second tea to a size of 10 to 60 mesh by 20 to 70% of the green tea-like powder. A method for producing natural antioxidant-rich tea characterized by mixing 30-80% of crushed green tea 3. The method for producing a natural antioxidant-rich tea according to claim 2, wherein the antioxidant power of the tea infusion is at least 10 times that of sencha which is consumed in a conventional manner. 4. The method of claim 2, wherein the crushed green tea is packed in a tea pack or sealed in a moisture-proof container.