粉茶於烘焙加工產品之應用

Abstract

茶自1991年以來，國人每人每年的消費量已超過l,000公克，然主要用於沖泡式傳統飲料，但因沖泡之茶水用於烘焙加工，不但製備過程麻煩，風味也因濃度不足或受熱而流失，故日本之業者常使用粉茶於烘焙產品加工中。 由於進口粉茶價格昂貴，在台灣茶葉改良場研發出良好的粉茶製作方法後，已明顯降低粉茶之原料及生產成本，並將技術轉移業者使用。粉茶除具有沖泡茶之營養價值外，更兼具有天然色澤及膳食纖維之優點，烘焙加工粉茶添加量約2-5％即具有顏色及風味。將其正確方法推廣於烘焙業者，除可使烘焙產品增加特色及營養價值外，更可提昇國產粉茶之利用價值。 本計畫在農委會之補助下，與台灣茶葉改良場合作以綠茶粉茶為原料，使用不同加工方法開發及改良，將其添加於麵包、蛋糕、點心等二十幾種烘焙產品中，製成使用手冊，並至全省北部、中部、南部、東部各辦一場推廣講習會，由講習會成果，業者有350人參與，其中有八成以上烘焙業者都肯定此次活動及產品，希望藉此活動和烘焙加工業者一起投入粉茶產品之開發與改良，並能提昇粉茶之高利用價值。 In Taiwan, The consumption of tea for per person for each year was more than 1,000 grams since 1991. But it was mostly consumed for traditional tea drink. The liquid tea is more complex in preparing process and easier to lose its flavor during baking process. Tea powder is normally used in baking process by baking industry in Japan. Because the imported tea powder is very expensive, The Taiwan Tea Exteriment Station improved and developed new tea powder processing method, and the producing cost of tea powder apparently decreased, it had been used by industry.The advantages of tea tea powder not only have nutritional value as liquid tea drink, but also have natural food color and dietary fiber. The color and flavor of baking products produced by 2-5% tea powder, addition. We will extend the correct using tea powder for baking industry, and endow the baking products with speciality and nutritional vlaue, to promote the useful vlaue of tea powder. The plan was supported by Agricultural Committee, and cooperated with Taiwan Tea Exteriment Station, we used tea powder for over 20 various baking products by different processing method. Besides making the using handbook, we hold the extended seminars in the north, central, south and east of Taiwan. It was found that more than 80% of baking profession highly accepted the activities and products. It is hoped that the baking profession can participate with our research in development and improvement of agricultural baking products, to increase the useful vlaue of tea and tea powder.