JPH0416135B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a food containing oolong tea.

[Prior Art] In addition to its medicinal properties, oolong tea has recently attracted attention for its lipolytic action, and its use as a health drink has expanded widely. Traditionally, oolong tea has been ingested by brewing it and drinking it in the same way as ordinary green tea.

[Problems to be solved by the invention] According to this, because some medicinal ingredients dissolve insufficiently or not at all in hot water, it is impossible to effectively utilize relatively expensive oolong tea. There was a problem.

Therefore, it is conceivable to directly mix oolong tea into foods, but according to the inventor's experiments, in order to effectively utilize the components of oolong tea, it is necessary to devise a method of mixing.

The present invention has been made through various experiments for this purpose, and
To provide a method for producing an oolong tea-containing food that adds a desirable flavor of oolong tea and enables the ingestion of 100% of oolong tea components.

[Means for Solving the Problems] The production method of the present invention is to add a kneading liquid mixed with oolong tea powder to the raw material powder of food to make a dough, and process the dough to make a food. .

In this case, the oolong tea powder used is obtained by freezing and crushing oolong tea leaves and making the particle size distribution pass 95% or more of a 20-300 mesh filter. A paste is obtained by adding water to the oolong tea powder and heating it at a temperature slightly lower than the boiling point. The amount of kneading liquid added is adjusted so that the amount of oolong tea mixed in the total amount of kneaded dough is 0.5 to 5% by weight.

[Effects] According to the present invention, since oolong tea itself is used without extraction, the oolong tea components can be ingested without wastage, and the paste added to food is heated at a temperature below the boiling point. The medicinal ingredients contained in oolong tea are not destroyed at all and can be effectively ingested. In addition, the desirable flavor of oolong tea can be imparted to foods without impairing the unique flavor of the food ingredients.

[Example] The oolong tea-containing food of the present invention uses oolong tea powder obtained by freezing and pulverizing. The diagram shows the configuration of the equipment used to produce oolong tea powder.

The figure shows a freeze-grinding device using liquid nitrogen.
1 is a liquid nitrogen tank, 2 is a belt conveyor for carrying in tea leaves, 3 is a coarse crusher, 4 is a screw conveyor, 5
6 is a freezing hopper, 6 is a screw feeder, 7 is a crusher, 8 is a plate fan, and 9 is a cyclone.

Liquid nitrogen is supplied to the conveyor 4, hopper 5, and crusher 7 (solid arrows in the figure) to cool them.
The tea leaves are supplied to a crusher 3 by a conveyor 2,
After being crushed, it is sent into a hopper 5 by a conveyor 4. In the hopper 5, it is immersed in fluid nitrogen to be rapidly cooled, and then fed into the crusher 7 by the feeder 6. The temperature of the crusher 7 is maintained at a predetermined value by adjusting the amount of liquid nitrogen supplied.

The tea leaves pulverized by the crusher 7 are sent to a cyclone 9 by a plate fan 8 together with nitrogen gas (dashed line in the figure), where they are centrifuged and passed through a rotary valve 9.
It is discharged from 1.

The inventor used Dongding tea from Taiwan as oolong tea, and the particle size distribution was 95% with a particle size distribution of 20 to 300.
I got more passes of oolong tea powder.

Prepare the oolong tea powder obtained in this manner in an amount of 0.3 to 5% of the total weight of the kneaded dough described below, dissolve it in about 3 times the weight of water, and boil the oolong tea powder at a temperature slightly lower than the boiling point (for example, 95°C). After evaporating the water to 1 to 2 times the weight, the mixture is cooled to room temperature to obtain a kneading solution. This paste is mixed with the raw material powder for food.

The raw material powder is, for example, buckwheat flour, and the kneading liquid is added to the buckwheat flour and kneaded to form a dough. If there is insufficient water during kneading, add water appropriately.
After that, process it into soba noodles using the normal procedure. In this way, the noodles become soba noodles with oolong tea.

It is also possible to add the above-mentioned kneading liquid to udon flour, wheat flour, corn flour, etc. to make a kneaded dough, and process these in the usual manner to produce udon noodles or confectionery.

In addition, the amount of oolong tea powder mixed into the dough
The reason why it is set at 0.3 to 5% is that this range is optimal for adding the desirable flavor of oolong tea without impairing the flavor unique to the raw materials.

Further, the particle size of the oolong tea powder may be appropriately selected from the above-mentioned range depending on the application.

[Brief explanation of drawings]

The figure is a system diagram of the freeze crusher. 1...Liquid nitrogen tank, 3...Crushing machine, 5...
Freezing hopper, 7...Crusher, 8...Plate fan, 9...Cyclone.

Claims (1)

[Claims] 1. Frozen and crushed oolong tea leaves with a particle size distribution of 20~
Add water to oolong tea powder that has passed 95% or more of the 300 mesh filter and heat it at a temperature slightly lower than the boiling point to make a dough, add this paste to food raw material powder, knead it to make dough, and Oolong tea, characterized in that the above-mentioned amount of the kneading liquid is adjusted to such an amount that the amount of oolong tea mixed into the kneaded dough is 0.3 to 5% by weight of the total amount of the kneaded dough, and the obtained kneaded dough is processed to produce a food product. A method of manufacturing food products. 2. The above-mentioned paste is made by adding approximately 3 times the weight of water to oolong tea powder, heating it at a temperature slightly lower than the boiling point, evaporating the water to 1 to 2 times the weight of the oolong tea powder, and then cooling it to room temperature. A method for producing an oolong tea-containing food according to claim 1. 3. The method for producing an oolong tea-containing food according to claim 1, wherein the raw material powder is buckwheat flour, udon flour, wheat flour, or the like.