JP6470206B2 - Method for producing tea composition for food and beverage addition - Google Patents

Description

The present invention relates to a method for producing a tea composition for adding food and beverage that maintains the color and flavor of a tea material, has little discoloration, and has light resistance and fading-inhibiting effect, and for food and beverage addition produced by the method. The present invention relates to a food containing a tea composition.

In recent years, tea catechins contained in tea have been reported to be effective for the prevention of heart disease and cancer, and as the health effects of tea catechins become clear, active intake of tea catechins is spreading. In addition, due to increasing health consciousness, various functional ingredients contained in teas such as catechins are in high demand as ingredients for health foods and supplements.

Powdered teas such as matcha are generally favored for tea-derived flavors and vivid green grass colors, and coupled with the demand for functionality as described above, you can enjoy the green tea flavor and its beautiful color. As a raw material for producing foods having both palatability and health functions, they are used in the production of various foods such as confectionery and breads.
In addition, Japanese food and its ingredients are attracting worldwide attention, such as the World Heritage registration of Japanese food culture in Japan. Matcha, combined with its functionality, is becoming an increasingly important material for the global development of food-related products. It has become.

However, powdered tea such as Matcha has a problem that it is easily oxidized when it comes into contact with oxygen due to its powder, and further, fading or discoloration is likely to occur due to heating or light irradiation. For this reason, even if it does not become a big problem when used in raw confectionery with few heating processes after adding powdered tea, in confectionery that undergoes cooking and processed food with a long shelf life, the problem of tea-derived flavor and color deterioration It is necessary to deal with.
When green tea or powdered tea is contained in foods and drinks, the color tone becomes a very important factor, and therefore, there is a great need for a technology for preventing fading and discoloration.

In order to cope with these problems, Patent Document 1 (Japanese Patent Laid-Open No. 2001-61412) proposes adding vitamin C or a mixture of vitamin C and salts thereof, and Patent Document 2 (Japanese Patent Laid-Open No. 2002-95414). No.) proposes adding a rosemary extract. However, it is not preferable in terms of the influence on the flavor given by the additive and the new cost of the additive, and as described above, the powdered tea having a large surface area per single volume was generated during pulverization. Deterioration progressed with frictional heat, contact with air, and the storage time of powdered tea, and there was a problem that the color and flavor had already declined during use.

On the other hand, as an invention in which powdered tea itself is processed, it is coated with oil-soluble tea paste of Patent Document 3 (Japanese Patent Laid-Open No. 2001-107) or oil and fat of Patent Document 4 (Japanese Patent Laid-Open No. 2011-50364). A powdered tea is disclosed. However, such an invention requires the introduction of a special dedicated device and the addition of a manufacturing process, which is not preferable in terms of complexity of the manufacturing process and cost. In addition, it was effective only for dried tea leaves that were refined to a certain extent, and deterioration due to pulverization could not be prevented.

As the demand in the market increases, powdered tea ingredients with improved flavor and color and methods for producing powdered tea-containing foods will be disclosed one after another, but with simple and minimal degradation of powdered tea, There is still no low-cost manufacturing method. Therefore, in order to maintain the color and flavor derived from tea in such powdered tea-containing processed foods for a long period of time, it is essential to have additives such as coloring agents that are not necessary originally. Additives had a very high tendency to be repelled by consumers.

JP 2001-61412 A JP 2002-95414 A Japanese Patent Laid-Open No. 2001-107 JP 2011-50364 A

An object of the present invention is a simple and simple method for producing a tea composition for addition of food and drink having a light resistance and a fading inhibiting effect with little discoloration during storage while maintaining the color and flavor of a tea material. It is providing the manufacturing method of the tea composition for food-drinks addition of low cost, and the tea composition containing food for the food-drink addition.

As a result of diligent research to solve the above problems, the present inventors impregnated dried oil leaves with a predetermined ratio of food oils and fats, pulverized and atomized them, and then mixed with other raw materials. The present inventors have found that a food composition-added tea composition-containing food can be provided while maintaining the color and flavor of tea leaves, while suppressing discoloration and fading during storage, and flavor deterioration. .

That is, this invention consists of the following structures.
(1)
A step of producing an oil-and-fat component-impregnated tea leaf obtained by impregnating 2.5 to 22% by mass of dried tea leaves with 78 to 97.5% by mass of a food and fat component having a lipid content of 80% by mass or more; And a step of pulverizing the component-impregnated tea leaves.
(2)
2. The production method according to 1, wherein the food oil / fat component comprises vegetable oil / fat.
(3)
The said vegetable oil is cacao butter, The manufacturing method as described in any one of 1 or 2 characterized by the above-mentioned.
(4).
The method according to any one of claims 1 to 3, wherein the dried tea leaves are tea.
(5)
A food composition-containing tea composition-containing food comprising the food composition-added tea composition produced by any one of 1 to 4.

The present invention is a method for producing a tea composition for food and beverage additives having light resistance and fading-inhibiting effect with less discoloration during storage, while maintaining the color and flavor of the tea material by having the above-described configuration, and It becomes possible to provide a food product-containing tea composition-containing food.

Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

(Dried tea leaves)
In the present invention, the dried tea leaves are the tea leaves that are dried without undergoing the twisting process after the process of inactivating the enzyme by steaming or roasting the picked fresh leaves (blue killing process), and the rough tea leaves after the twisting process. It may be any form of tea or so-called tea that has undergone a quenching process.
Moreover, it is the concept also including the fermented tea and non-fermented tea which are fermented or tempered before a killing as needed. Depending on the taste required for the food, these dry tea leaves can be used alone or in combination of two or more. However, the color change from gray to brown can be easily understood from the appearance. It is preferable to use non-fermented tea. In addition, it is more preferable to use green grass green tea, and it is more preferable to use tea tea which is a green tea raw material because it has a brighter green grass color.
In addition, from the viewpoint of easily impregnating dry tea leaves with food oils and fat components, the dry tea leaf bulk ratio is preferably 100 ml / 100 g to 900 ml / 100 g, more preferably 200 ml / 100 g to 800 ml / 100 g, and 300 ml / 100 g to 700 ml / 100 g. Further preferred. The bulk ratio in the present specification can be calculated and / or measured by a method known to those skilled in the art. For example, dry tea leaves are 200 ml in a 200 ml graduated cylinder (New Excellent, AGC Techno Glass Co., Ltd.). There are methods such as measuring, measuring the weight, and calculating the volume.

(Food and fat ingredients)
In the present invention, the food oil component is not particularly limited as long as it can be used as a raw material for foods containing lipids. Specifically, butter, margarine, shortening, salad oil, soybean oil, rapeseed oil, corn oil, Sesame oil, cottonseed oil, safflower oil, sunflower oil, falling raw oil, rice germ oil, wheat germ oil, brown rice germ oil, pearl barley oil, garlic oil, coconut oil, palm oil, olive oil, jojoba oil, macadamian nut oil, avocado oil , Castor oil, flaxseed oil, shiso oil, eucalyptus oil, coconut oil, cacao butter, pork fat, beef tallow, horse oil, fish oil, egg oil, etc. More preferably, it is butter. Moreover, it can select suitably from such things, and it can be used individually or in combination of 2 or more types, A solid thing can be impregnated after warming until it becomes liquid state at normal temperature.
The dried tea leaves absorb moisture, and the oxidation becomes remarkably easy to progress, and the color and flavor are liable to deteriorate, so the fat content is high to cover the entire tea leaves with an oil film that prevents the ingress of moisture. And those having a low water content are preferred. In more detail, from the viewpoint of forming an oil film before other substances are absorbed by the tea leaves and effectively suppressing deterioration of flavor and color, the lipid content in the food oil component is 80% by mass or more. Is preferable, 90 mass% or more is more preferable, and 100 mass% is still more preferable. In addition, from the viewpoint of moisture absorption prevention, ease of mixing with other raw materials containing a large amount of lipids, and the influence of moisture on the appearance and taste of the final product, the moisture content in the food fat component is 20% or less. Is preferably 10% or less, and more preferably substantially free of moisture.

(Tea composition for food and drink addition)
In the present invention, the food composition-containing tea composition-containing food is impregnated so as to have a ratio of 78% by mass to 97.5% by mass of a food oil / fat component with respect to 2.5% by mass to 22% by mass of dried tea leaves. Then, the fat and oil component impregnated tea leaves are mixed with the fat and oil component while being crushed. When the amount of the food oil / fat component is less than 78% by mass, the oil / fat component does not spread over the entire dried tea leaf, and deterioration easily occurs during the subsequent manufacturing process or storage in the final product. Furthermore, most of the edible oil / fat components are absorbed by the dried tea leaves, and the tea leaves are entangled with each other, making it difficult to adjust to a predetermined particle size. When the amount of the edible oil and fat component exceeds 97.5% by mass, the crushing process is performed easily and smoothly, but the color and flavor derived from tea are weakened, and the use is intended for the color and flavor derived from tea. In this case, it is not preferable because a large amount of the tea composition for adding foods and beverages is inevitably added.
The particle size of the dried tea leaves after crushing is preferably 1 μm to 200 μm, more preferably 1 μm to 100 μm, and even more preferably 5 μm to 30 μm, from the viewpoint of color and touch. When it is less than 5 μm, it is preferable in the flavor and color of tea leaves, but since it is fine, special equipment and a long grinding time are required for the grinding process. If it is 5 μm or more, it can be pulverized without using special equipment.

(Tea composition-containing food for food and drink addition)
In the present invention, the food composition-containing tea composition-containing food is not particularly limited as long as it contains oil and fat components such as cookies, biscuits, cakes, pie, bread, ice cream, whipped cream, chocolate, etc. There are no particular restrictions on kneading into the dough during the production process, coating on the product, and use as a filling. In addition, the raw materials other than the tea composition for adding food and drink are not particularly limited as long as they are generally used for food and drink. Further, the inclusion includes the meaning that the tea composition itself for food and beverage addition can be a food containing the tea composition for food and beverage addition.

In the present embodiment, the above-mentioned food composition-containing food for food and beverage addition is particularly preferably chocolate, and most preferably white chocolate in which the color of tea leaves is directly reflected in the final product. For chocolate and quasi-chocolate, the cacao content and moisture content are defined in the “Fair Competition Rules for the Labeling of Chocolates”, and blended with edible oil containing tea paste and tea leaf ingredients that are widely available in the market. When finishing products of the type into chocolate and semi-chocolate standard products, not only is the amount of edible oil containing tea paste and tea leaf ingredients limited, but the amount of tea leaves is also limited. However, since the present invention can produce chocolate containing tea leaves without adding ingredients such as additives in addition to tea leaves, it becomes possible to produce a tea leaf content higher than ever before. There is an advantage that it is not necessary to consider the influence on the flavor. Furthermore, if it is a chocolate manufacturing process, it is possible to manufacture chocolate containing tea leaves simply by putting dry tea leaves after impregnation with cocoa butter into equipment responsible for grinding and atomizing raw materials such as grinders and refiners. Simple and efficient manufacturing can be realized without using equipment.

Hereinafter, embodiments of the present invention will be described with reference to examples, but the present invention is not limited to the following examples.

[Example 1: Evaluation test of tea composition]
A sample was prepared by the following method. In addition, all the following tea teas used were those having a bulk ratio of 500 ml / 100 g, and the average particle size of the tea tea after pulverization was all 5 μm to 30 μm.
(Cacao butter with impregnated tea)
185 g of cacao butter (D cocoa butter, Daito cacao Co., Ltd.) warmed to 50 ° C. was added to 15 g of green tea and mixed with a blender (DBL247-WH, Delonghi Japan Co., Ltd.) for 15 minutes while mixing. Was used as cacao butter containing impregnated tea (Example Sample 1).
(Matcha cacao butter)
15g of green tea was ground with a blender (DBL247-WH, Delonghi Japan Co., Ltd.) for 13 minutes, and 185g of cacao butter (D cocoa butter, Daito cacao Co., Ltd.) heated to 50 ° C was added thereto, and blender was further blended for 2 minutes. The cocoa butter containing green tea (Comparative Sample Example 1) was used.
(Fat spread with impregnated tea)
15g of green tea was pulverized with a blender (DBL247-WH, Delonghi Japan Co., Ltd.) for 13 minutes, and then 185g of fat spread (Neosoft, Snow Brand Megmilk Co., Ltd.) warmed to 50 ° C was added to the blender for another 2 minutes. The resulting mixture was used as a fat spread containing impregnated tea (Comparative Sample 2).

Example Sample 1 and Comparative Sample Examples 1 and 2 are divided into two, one is subjected to an acceleration test (corresponding to holding for 40 weeks at room temperature) in a dark place at 60 ° C., and the other is 10000 at 25 ° C. Lux light irradiation test was conducted for 24 hours. Color differences were measured and sensory evaluations were performed for each elapsed time, and are summarized in Tables 1 and 2.

<Measurement method of color difference>
The “Hunter Lab color system” was used for the color difference measurement. In the Hunter Lab color system, the numerical value of the color is indicated by Lab, and the L value, a value, and b value indicate lightness and saturation.
The color difference is measured by filling each sample into a cylindrical container with a diameter of about 52 mm that has a transparent bottom surface and no leakage of external light so that light does not pass through, and a spectroscopic color difference meter (SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.). Lab was used to determine. When the value before the test is indicated by p and the value after the lapse of a predetermined time is indicated by the subscript q, the color difference ΔE is calculated by the following formula and is summarized in Table 1. In addition, “◯” was described in the determination column when the value of ΔE was smaller than that of the comparative sample at the end of the test because the color change was small and fading and discoloration were suppressed.
(Formula) ΔE = [(Lq−Lp) ² + (aq−ap) ² + (bq−bp) ² ] ^1/2

<Visual and sensory evaluation>
About the example sample 1 and the comparative sample examples 1 and 2, visual observation and sensory evaluation were performed. The visual and sensory evaluation tests were evaluated by the trained nine panelists according to the following criteria, and the evaluation score that was the highest was adopted and summarized in Table 2. Also, in each test, the sum of the scores for each elapsed time was taken as the total score, and those with a higher total score than the comparative sample were able to retain better color and flavor.

(Visual and sensory evaluation methods)
Example Sample 1 stored in a dark place at 5 ° C. was used as a control of 5 points, the color was visually observed at the start and every elapsed time, the taste was compared with the senses, and scored according to the following evaluation criteria. .

= Evaluation criteria for color and flavor =
5 points: The green grass color derived from green tea is very vivid and the flavor of green tea is very rich 4 points: The green grass color is derived from the bright green grass and the flavor of green tea is rich 3 points: derived from green tea Two points that have a light green color and flavor: Slightly gray or brownish green, with little flavor derived from green tea 1 point: Gray or brownish green, almost green flavor derived from green tea 0 points: notably deteriorated, no color or flavor derived from green tea

(Results and discussion)
Regardless of the food oil / fat component, the color and flavor deterioration was suppressed when the tea oil was impregnated with the food oil / fat component and then pulverized, rather than the mixture of matcha tea and the food oil / fat component. Moreover, although not described in Table 1, an cocoa butter containing impregnated cocoon tea with a blending ratio of 25% by mass of tea tea and 75% by mass of food oil component was prepared by the same raw materials and methods as in Example 1 When this was subjected to a time acceleration test and a light irradiation test in the same manner as other samples, the color of the cacao butter containing impregnated tea was finally mottled. Since the mottled portion is discolored and faded to the same extent or more than in Comparative Sample Example 1, it can be inferred that the cacao butter did not spread over the entire tea. Furthermore, immediately after the start of the blender operation, the tea leaves are tangled with each other and the rotation of the teeth is not stable, and it can be seen that a large load is applied to the blender.
In addition, the reason why the measurement result column is “−” 4 days after the light irradiation test of Comparative Sample 2 is that the property change due to deterioration is remarkable and the measurement is difficult.

The present invention relates to a method for producing a tea composition for adding food and beverage that maintains the color and flavor of a tea material, has little discoloration, and has light resistance and fading-inhibiting effect, and for food and beverage addition produced by the method. Applicable to foods containing tea composition.

Claims (4)

A dry tea leaf Tencha 2.5 against the mass% to 22 mass%, so that the lipid content at a ratio of 80 A% by mass or more liquid cocoa butter 78 wt% to 97.5 wt%, the Tencha A method for producing a tea composition for adding foods and beverages, comprising: a step of producing an oil component-impregnated tea leaf impregnated with the liquid cocoa butter; and a step of pulverizing the oil component-impregnated tea leaf. The method for producing a tea composition for adding food or beverage according to claim 1, wherein the bulk ratio of the tea is 100ml / 100g to 900ml / 100g. A food composition-containing tea composition-containing food comprising the food composition-added tea composition produced by the method according to claim 1 or 2 . A dry tea leaf Tencha 2.5 against the mass% to 22 mass%, so that the lipid content at a ratio of 80 A% by mass or more liquid cocoa butter 78 wt% to 97.5 wt%, the Tencha A process for producing an oil-and-fat component-impregnated tea leaf impregnated with the liquid cocoa butter , and a step of pulverizing the oil-and-fat component-impregnated tea leaf. Method.