抄録
As a method for the effective utilization of tea extractionresidue (used tea leaves), discussion was made on the possibility of the addition thereof to foods.
1. The contents of caffeine, catechin, polyphenol and aminoacids in the used tea leaves were lowered to 70.1%,41.7%,50% and 82.3% of those of green tea respectively.
2. The tea extraction residue could be added to foods cooked in a short period of time. In the case. In the case of dry cooking, it was usable to sponge cake, cookie, tempura (fried fishes or vegetables), doughnut, doughnut etc. It was not adequate to employ the tea extraction residue for wet cooking, since the flavor, since the flavor components in the used tea leaves were largely eluted.
3. The used tea leaves contained a bitter component, catechin in a large amount. To relieve the bitterness, it was appropriate to employ the tea extractionresidue for sweet foods. When the tea. When the tea extraction residue was added to foods to be stored such as mochi (rice cake), the preservative effect of catechin improved the keeping qualities.
