CN1305386C - Method for manufacturing tea and method for manufacturing green tea green powdered tea oolong tea or black tea - Google Patents
Method for manufacturing tea and method for manufacturing green tea green powdered tea oolong tea or black tea Download PDFInfo
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- CN1305386C CN1305386C CNB028034082A CN02803408A CN1305386C CN 1305386 C CN1305386 C CN 1305386C CN B028034082 A CNB028034082 A CN B028034082A CN 02803408 A CN02803408 A CN 02803408A CN 1305386 C CN1305386 C CN 1305386C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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Abstract
As fresh tealeaf materials for producing green tea, black tea and oolong tea, it has been a practice to mainly use so-called first-picked leaves having a favorable flavor. In contrast, second-picked leaves and leaves picked in autumn or winter are scarcely employed as tealeaf materials because of the astringency. It is intended to control the astringency and increase the sweet and savory components in these astringent tealeaf materials to thereby impart a high commercial value to them comparable to the first-picked leaves. A process for producing tea wherein the astringency of a fresh tealeaf material is controlled by adding enzymes digesting tannin, polysaccharides and proteins thereto to thereby relieve the astringency and enhance the sweetness and savor and drinks obtained by using tea products thus produced.
Description
Technical field
The objective of the invention is suitably to adjust the astringent taste that natural teas has, make certain teas of delicious food or sugariness and their drinking water, in more detail, be carry out about in the fresh leaf of teas, adding that tannic acid decomposes, polysaccharide decomposes, proteolytic catabolic enzyme more than at least a, material composition is changed, obtain the manufacture method of teas or the drinking water delicious food or the sugariness of end article.
Background technology
General as the means of making Japan's tea time such as green tea from the fresh leaf of teas, be broadly divided into steaming method and pot stir-fry method, wherein steaming method is at first the fresh leaf input to be steamed machine to carry out the steam heated processing under 100 ℃ steam, prevent the oxidation (inactivation effect) of the enzyme that contains in the raw material, finally can make green teas.
Then, make tea-drying and slowly reduce built-in temperature, transfer to and make the raw material combination drying in the threshing machine with the hot blast processor.Further by rough kneading machine-middle rubbing machien-rubbing machine drying, through these drying processes, obtain the teas of purpose after, the blending teas makes goodsization, but this also is the manufacture method that multiple green tea manufacturing is used.
On the other hand, be called pot fry in the method for method known have be called blue or green willow method and the wild method of playing, but as these improvement manufacture method, open 2001-86932 communique " manufacture method and the manufacturing installation thereof of pan-roasting tea or stone roller tea " the spy and disclose the bright leaf input of in airtight pot, carrying out the enzyme deactivation of fresh tea passes, bright leaf heating, bright leaf is discharged, fry and steam, being full of steam discharges, the leaf vibration, each operation of taking out is fried the pan-roasting tea of leaf operation with the order process or is ground in the manufacture method of tea, it is characterized in that, above-mentioned each operation is according to the pot temperature of setting 250 ℃～400 ℃, use tricks to control opportunity, using tricks to give birth to opportunity bits discharges, the moisture that control tealeaves produces steams more than 90 seconds using to fry than the saturated vapor of atmosphere vapour pressure high temperature, rubbing is dry subsequently, perhaps do not crumple dry the processing, also having put down in writing the experience that need not feels just can make to be rich in nutritional labeling, fragrance component, the pan-roasting tea that the stripping quantity of catechuic acid and physiologically active are high or stone roller tea.
Also have as fresh leaf, the quality goods as fragrance that is called one batch of tea appears on the market, from raw materials for production are main flows, but for the heavy thing of the astringent taste heavy or that exotic black tea is such of the astringent taste as regrowth hair tea as prepared using, wish to develop tealeaves character after the results by the means of posteriori change.
Wherein the spy opens the manufacture method that flat 5-316952 number " manufacture method of micro mist green tea complex food " discloses micro mist green tea complex food, it is characterized in that, in aquatic foods or dry tealeaves, utilize plant tissue to separate enzyme agent and/or the agent of plant tissue catabolic enzyme, the plant tissue that separate to decompose tealeaves obtains micro mist green tea to be added to be mixed into and has other excellent flavor component, nutritional labeling, in the food of functional component, can obtain thus by the tealeaves of drying or the hard tealeaves that is not utilized because of commodity value is low so far come bottle-green, be rich in the micro mist green tea of nutritional labeling and functional component.
Also have the spy to open the manufacture method that flat 11-18678 number " manufacture method of tea juice " discloses tea juice, it is characterized in that, when the manufacturing conduct effectively utilizes the tealeaves of hardening, be rich in effective component, composition is also near the beverage of bright state, when frittering, put into the preservation groove by the fresh tea passes that steam heated is handled, after adding an amount of moisture and cell membrane destructive enzyme, preserve diel 50～60 ℃ temperature, then for after making cell membrane destructive enzyme inactivation carry out heat treated, rub with the hands broken make become aqueous.
The spy opens the manufacture method that 2001-54354 number " manufacture method of tea " discloses tea in addition, it is characterized in that, even as the raw material that uses sclerophyllization, the bad smell of sclerophyll does not take place yet, do not reduce the shape and the color and luster of goods tealeaves, also fully make the manufacture method of the tea of enzyme deactivation, in the bright leaf steaming operation of tea, carried out that tealeaves that initial heating handles carries out one time continuously without cooling or repeatedly for several times the steaming of appending handle.
Utilize above-mentioned manufacturing process, carried out the effort that tealeaves extracts powder or makes things convenient for tea to make, the spy open flat 9-275903 number " tealeaves extract powder and manufacture method " thereof disclose by tealeaves squeeze the juice obtain, to contain with amino acid, catechuic acid, caffeine and ascorbic weight ratio be 3～9: 9～22: 1～6: 1～4 tealeaves extracts powder, provides former state effectively to contain the tea extract of tea component.
Also have the spy to open flat 10-304822 number " making things convenient for tea and manufacture method thereof " and disclose and make things convenient for tea, it is characterized in that, the steaming tealeaves that fresh tea passes obtains by steam heated is through squeezing, collects tea respectively
But the kind of tealeaves has various, the teas that obtains except that Japanese tea, grind the tea, also have exotic oolong tea, black tea etc. to have separately the teas of peculiar taste because of place of production difference, season are different and mix up as tea raw material and use.
Above-mentioned tea raw material is common is according to the place of production or gather period and difference, but when so-called sclerophyll as regrowth hair tea uses as raw material, because astringent taste has the tendency that increases gradually, so there is the present situation that obtains sugariness in order to reduce this astringent taste to carry out the teas mixing.
Summary of the invention
The inventor furthers investigate in order to solve relevant problem, the catabolic enzyme more than select among the group who is deconstructed into by tannic acid decomposition, polysaccharide decomposition, protein branch at least a is added in discovery under specified temp, local flavor in the tea raw material is changed, teas or drinking water at end article produce delicious food or sugariness, and method of the present invention can be provided.
Be that the present invention first is the manufacture method of green tea, be spraying catabolic enzyme liquid in the fresh leaf of teas or dry tealeaves, material composition changed, in the operation afterwards by the heat treated tea raw material, make the enzyme deactivation in the raw material make green tea, it is characterized in that:
As described catabolic enzyme liquid, use is by the mixed liquor that constitutes as the gamanase0.005～0.5kg% of polysaccharide catabolic enzyme, as the cochlase 0.005～0.5kg% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves.
The present invention second is the manufacture method of green tea, it is characterized in that, have steam heated and handle the dry tealeaves of fresh leaf of teas, make first operation of the moistening softness of tealeaves when making enzyme deactivation, then stir to rub and press second operation of handling, as described catabolic enzyme liquid, use is by the gamanase 0.005～0.5kg% as the polysaccharide catabolic enzyme, the mixed liquor that constitutes as the cochlase0.005 of protein decomposition enzyme～0.5kg%, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves, the 3rd operation that material composition is changed, the raw material that obtains is beaten leaf handle and rub processing, rub the 4th operation of pressing the tealeaves cell, the raw material that obtains is rubbed the 5th operation of disperseing and making its drying with kneading machine, and with the raw material that obtains be mixed into the 6th operation of fixed teas.
The present invention the 3rd is the manufacture method of powder green tea, it is characterized in that, have steam heated and handle the fresh leaf or the dry tealeaves of teas, make first operation of the moistening softness of tealeaves when making enzyme deactivation, then stir to rub and press second operation of handling, as described catabolic enzyme liquid, use is by the gamanase 0.005～0.5kg% as the polysaccharide catabolic enzyme, the mixed liquor that constitutes as the cochlase 0.005～0.5kg% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves, the 3rd operation that material composition is changed, the raw material that obtains is carried out dry the processing make the 4th operation that becomes stone roller tea, the raw material that obtains is cut off the 5th operation of sieving, and make the raw material that obtains become the 6th operation of powder green tea.
The present invention the 4th is the manufacture method of oolong tea, it is characterized in that, after having fresh leaf or the processing of dry tea leaf withering with tealeaves, shake blue or green first operation of handling, then stir to rub and press second operation of handling, as described catabolic enzyme liquid, use is by the gamanase 0.005～0.5kg% as the polysaccharide catabolic enzyme, the mixed liquor that constitutes as the cochlase 0.005～0.5kg% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves, the 3rd operation that material composition is changed, the raw material that obtains is kneaded processing back drying, the 4th operation of the thick tea that obtains then makes these thick tea that obtain grow into the 5th operation of oolong tea.
The simple declaration of accompanying drawing
Fig. 1 is the flow chart of expression manufacture method of the present invention.
Fig. 2 is the flow chart of expression powder green tea manufacture method.
Fig. 3 is the flow chart of expression oolong tea manufacture method.
Fig. 4 is the flow chart of expression black tea manufacture method.
The working of an invention mode
Fig. 1 is the flow chart of an example of expression green tea of the present invention manufacturing process.At first be in the fresh leaf input steaming machine with teas, carry out heat treated, but with the steam heated of 90～100 ℃ of left and right sides temperature, make the function stop of the enzyme that contains in the tea raw material in the machine this moment, carry out inactivation and handle (first operation) with steam.
According to this processing, can prevent the oxidation of tea raw material, obtain excellent green end article, but this processings according to tea raw material different and difference, the moment inactivation is arranged, the moisture of the raw material inside that obtains is about about 80%.
The tea raw material that obtains is sent to the hot blast processor, carries out cooling processing, but at this moment, the temperature in the processor is adjusted to and cooled off (second operation) below 50 ℃.
Then shift out under the state of the raw material that obtains from the hot blast processor, add and carry out tannic acid decomposition, polysaccharide decomposition, proteolytic at least a above catabolic enzyme, but after this interpolation is preferably sprayed catabolic enzyme liquefaction and is added, mix stirring, make the catabolic enzyme of interpolation fully act on broken raw material (the 3rd operation).
As these catabolic enzymes, the tannic acid catabolic enzyme can use the tannase of origin in Aspergillus oryzae.The preferred activity value of this tannase is 500U/g, the use amount scope at 0.01～1.0g, and temperature can be used under 20 minutes～10 hours condition about 40 ℃.
As the polysaccharide catabolic enzyme, can use the gamanase of origin in Aspergillus niger.The preferred activity value of this gamanase is 1,500,000 VHGU/g, the use amount scope at 0.005～0.5g, and temperature can be used under 20 minutes～10 hours condition about 40 ℃.
As protein decomposition enzyme, can use the cochlase SS of three common society systems.The preferred activity value of this cochlase SS is 50,000 U/g, the use amount scope at 0.005～0.5g, and temperature can be used under 20 minutes～10 hours condition about 40 ℃.
The raw material of above-mentioned catabolic enzyme combination interpolation processing is transferred to rough kneading machine from threshing machine, kept in these operations under about 40 ℃ uniform temperature 60 minutes, beat leaf and carry out enzyme reaction in handling composition is changed, this is to be to increase sugariness and delicious, minimizing astringent taste.In other words, make the local flavor of tea reach the taste of being hoped (the 4th operation).
Then the raw material that obtains is rubbed dispersion and made its drying (the 5th operation) with kneading machine, but be combination among the present invention, the continuous shape fixed in these machineries by reaching with kneading machine-first middle rubbing machien-second middle rubbing machien-rubbing machine-drying machine.But, the combination of these machineries, certainly the feature according to tea raw material changes.Also have, in these machineries, make the enzyme deactivation of interpolation.
The raw material storage that so obtains is mixed into teas (the 6th operation) according to client's hobby, but also can be divided into the tea of sugariness according to mixed processes, delicious tea is sold.
In addition, tea raw material is except that above-mentioned green tea, when oolong tea or black tea, such treatment process of Fig. 2～shown in Figure 4 is different, but processing procedure midway owing to increased to add and carried out that tannic acid decomposes, polysaccharide decomposes, proteolytic at least a above catabolic enzyme, make the operation of material composition change, can obtain adjusting the goods of astringent taste, increase sugariness and the delicious composition of end article.
The present invention is described by the following examples, but protection scope of the present invention is not subjected to its any qualification.
(embodiment 1)
(manufacture method of green tea)
The regrowth hair tea 100kg that selection Shizuoka produces Japanese tea raw material puts in the steaming machine (500 liters of capacity) as raw material, blows the inactivation that carries out the contained enzyme of tealeaves 30 seconds with 100 ℃ steams and handles, and prevents the oxidation (first operation) that is caused by this enzyme.
The tea raw material of the high temperature (about 80 ℃) that obtains is sent to the hot blast processor, and the hot blast that is blown into 40 ℃ carries out cooling processing, but at this moment, the temperature in the processor is adjusted to and cooled off (second operation) below 40 ℃.This is to cool off for the quality that keeps raw material, and the effect of the enzyme in the subsequent processing is strengthened.
Adhere to tannase (trade name to the tea raw material spraying that obtains, three common society systems) 0.1g, gamanase (trade name, Novo Nordic Bio-Industry Corp.) behind the catabolic enzyme of 0.05g, cochlase SS0.05g, mixes to stir making catabolic enzyme soak into tea raw material (the 3rd operation).
The tea raw material that the 3rd operation obtains is transferred to rough kneading machine from threshing machine, kept about 40 ℃ uniform temperature following 30 minutes, slightly rub when carrying out the catabolic enzyme processing in the processing, the dry processing removed moisture (the 4th operation).
Then the raw material that will obtain is continuously by in kneading machine-first middle rubbing machien-second middle rubbing machien-rubbing machine-drying machine, must reach the green tea (the 5th operation) of fixed shape.Analyze the direct reduced sugar of the expression sugariness composition in this green tea, the theanine of representing delicious composition, the epicatechin salt of expression astringent taste composition and table gallocatechin, the result is shown in table 1. in addition, and much less these devices are to change according to the hardness of tea raw material kind.
Table 1
| Assay value | Comparative example 1 | Embodiment 1 |
| (sugariness) directly goes back unit's sugar (delicious food) theanine (astringent taste) table catechu gallate table Gallate boheic acid salt | 1.14％ 580mg％ 1.62％ 8.66％ | 1.61％ 1,100mg％ 1.49％ 7.35％ |
(comparative example 1)
As a comparative example, except that the catabolic enzyme that does not add the 3rd operation, the green tea so that said sequence obtains making carries out constituent analysis similarly to Example 1, contrast sugariness, delicious food, astringent taste, and the clear and definite composition of astringent taste as can be known reduces, and sugariness, delicious composition increase.
(embodiment 2)
(manufacture method of powder green tea)
The regrowth hair tea 100kg that Japanese tea raw material is produced in the selection capital of a country puts in the steaming machine (500 liters of capacity) as raw material, blows the inactivation that carries out the contained enzyme of tealeaves 30 seconds with 100 ℃ steams and handles, and prevents the oxidation (first operation) that is caused by this enzyme.
Adhere to the catabolic enzyme of tannase (trade name, three are total to society's system) 0.1g, gamanase (trade name, Novo Nordic Bio-Industry Corp.) 0.05g to the tea raw material spraying that obtains after, mix to stir making catabolic enzyme soak into tea raw material (second operation).
The steaming tealeaves that will soak into catabolic enzyme is put into the loose tea machine that disperses before dry under 40 ℃ of following conditions of 40 minutes, does not rub and carries out drying, obtains grinding tea (the 3rd operation).
Should grind tea and transfer to cutting machine, obtain cutting off tealeaves, sieve (the 4th operation), and make raw material reach the size of homogeneous according to size.
These raw materials are transferred to the tea machine of drawing respectively with the size of homogeneous, and the tealeaves that cuts off is processed into Powdered (the 5th operation), obtain the powder green tea of composition shown in the table 2.
Table 2
| Assay value | Comparative example 2 | Embodiment 2 |
| (sugariness) be also first sugared (astringent taste) table catechu gallate table Gallate boheic acid salt directly | 0.75％ 6.72％ 1.45％ | 1.10％ 4.85％ 1.04％ |
(comparative example 2)
As a comparative example, except that the catabolic enzyme that does not add second operation, the powder green tea so that said sequence obtains making carries out constituent analysis similarly to Example 2, contrast sugariness, astringent taste, and the clear and definite composition of astringent taste as can be known reduces, and the sugariness composition increases.
(embodiment 3)
(manufacture method of oolong tea)
In the oolong 50kg of homemade oolong tea tree as tea raw material, with the permeability type deteriorating machine manually wither handle after, shake blue or green processing (first operation), obtain foxy tealeaves.At this moment, wither that to handle be to be 1m/ second with ventilative wind speed in the deteriorating machine, the processing under about 37 ℃ conditions of 5 hours of built-in temperature makes raw material weight reduce 30%, has carried out the processing of withering.
Adhere to tannase (trade name to the tea raw material spraying that obtains, three common society systems) behind the catabolic enzyme of 0.1g, cochlaseSS 0.05g, mix to stir and to make catabolic enzyme soak into tea raw material, carried out tealeaves that above-mentioned catabolic enzyme handles at 40 ℃, 1 hour condition bottom fermentation (second operation).
Then be called 250 ℃ of pots that complete and fry processing, make enzyme deactivation (the 3rd operation).
The raw material that obtains is kneaded processing, and the percentage of damage of adjusting raw material is about 30%, and drying obtains thick tea 7kg (the 4th operation).
These thick tea are grown up obtain oolong tea goods (the 5th operation), its assay value is shown in table 3, and the goods that obtain are as having suppressed astringent taste, having had sugariness and delicious commercially available product is to be suitable for fully.
Table 3
| Assay value | Comparative example 3 | Embodiment 3 |
| (delicious food) theanine (astringent taste) table catechu gallate table Gallate boheic acid salt | 0.96mg％ 1.24％ 3.53％ | 1.44mg％ 0.72％ 2.04％ |
(comparative example 3)
As a comparative example, except that the catabolic enzyme that does not add second operation, the oolong tea so that said sequence obtains making carries out constituent analysis similarly to Example 3, contrast delicious food and astringent taste, and the astringent taste composition of clear and definite embodiment as can be known 3 reduces, and delicious composition increases.
(embodiment 4)
(manufacture method of black tea)
Japan produces black tea 50kg as raw material, first operation of embodiment 3 is equally with the processing (first operation) of manually withering of permeability type deteriorating machine, at this moment condition is to be processing under 1m/ second, about 37 ℃ conditions of 5 hours of built-in temperature with ventilative wind speed in the deteriorating machine, makes raw material weight reduce 40%.
Then the raw material that obtains is carried out kneading processing in 40 minutes with kneading machine, raw material is diminished (second operation), but,, prepare sieving of subsequent processing so implement to be called the processing that jade is separated because the raw materials size that obtains has variously.
The raw material that second operation obtains sieves, and makes the raw material that remains on the sieve return above-mentioned kneading machine once more 30 minutes, kneads that raw material mixes (the 3rd operation) under after the processing and the sieve previous gained.
The raw material 10kg that obtains is dropped into continous way unit's fermentation machine, in humidity more than 95%, carry out fermentation process (the 4th operation) under 30 ℃, 2 hours the condition of temperature.
Then the raw material that obtains with the 4th operation shown in embodiment 1～embodiment 3, is put in the steaming machine (500 liters of capacity), blows the inactivation that carries out the contained enzyme of tealeaves 30 seconds with 100 ℃ steams and handles, and prevents the oxidation (the 5th operation) that is caused by this enzyme.
After being adjusted to the steaming tea raw material that obtains below 50 ℃, spraying was stirred 20 minutes attached to the lysate that has dissolved tannase (trade name, three are total to society's system) 0.1g in the water, about about 40 ℃ mixing, made catabolic enzyme soak into tea raw material (the 6th operation).
Catabolic enzyme carries out thick drying after handling, this processing is to be blown into 110 ℃ hot blast 15 minutes, when making the enzyme deactivation in the raw material, adjusting water content is in 15～20%, the hot blast that further is blown into 85 ℃ carried out real drying in 15 minutes, the final moisture amount in the raw material adjusted obtains thick tea (the 7th operation) in 4～5% scope.
The thick tea that so obtains is handled by the common operation of system more again, obtain fixed black tea, it the results are shown in table 4 owing to suppressed astringent taste, had sugariness and delicious food, be can with the general goods of commercially available product.
Table 4
| Assay value | Comparative example 4 | Embodiment 4 |
| (astringent taste) table catechu gallate table Gallate boheic acid salt | 3.81％ 4.15％ | 2.17％ 2.40％ |
(comparative example 4)
As a comparative example, except that the catabolic enzyme that does not add the 6th operation, the black tea so that said sequence obtains making carries out constituent analysis similarly to Example 3, and during the contrast astringent taste, the astringent taste composition of clear and definite embodiment as can be known 4 reduces.
(embodiment 5)
(manufacture method of green tea beverage)
The green tea 30g that embodiment 1 makes extracts with 70 ℃ of hot water 1000ml, and cooling obtains extract rapidly.Then add the about 0.3g of ascobic acid sodium 1.8g and sodium acid carbonate and adjust to pH6.0, add to 3000 with clear water and reconcile into green tea liquid.
This liquid is through 135 ℃ of 30 overheated sterilization in second, flows down at nitrogen and carries out sterile filling to transparent plastic bottle, manufactures experimently into oolong tea beverage, and the range estimation outward appearance is confirmed to have or not precipitation, carries out Bx, tannic acid, turbidity inspection, and it the results are shown in table 5.
Table 5
| The Bx value | Tannic acid | Turbidity (OD660nm) | Range estimation | |
| Embodiment 5 comparative examples 5 | 0.25 0.29 | 67mg％ 65mg％ | 0.041 0.116 | There was not the muddy muddiness that had since the 1st day on the 7th day |
(comparative example 5)
Except that the green tea that obtains with comparative example 1, the result of the green tea beverage water that obtains of means analysis is shown in table 5 in the lump similarly to Example 5, but turbidity is than embodiment height, also has to produce shallow lake shape precipitation since the 7th day.
(embodiment 6)
(manufacture method of oolong tea)
The oolong 25g that embodiment 3 makes extracts with 90 ℃ of hot water 1000ml, cools off rapidly to obtain extract 930ml. and then add the about 0.6g of sodium acid carbonate and adjust to pH6.0, adds to 3000 with clear water and reconciles into oolong tea liquid.
This liquid is through 135 ℃ of 30 overheated sterilization in second, flows down at nitrogen and carries out sterile filling to transparent plastic bottle, manufactures experimently into oolong tea beverage, and the range estimation outward appearance is confirmed to have or not precipitation, carries out Bx, tannic acid, turbidity inspection, and it the results are shown in table 6.
Table 6
| The Bx value | Tannic acid | Turbidity (OD660nm) | Range estimation | |
| Embodiment 6 comparative examples 6 | 0.30 0.25 | 38mg％ 35mg％ | 0.062 0.112 | There was not the muddy muddiness that had since the 1st day on the 7th day |
(comparative example 6)
Except that the green tea that obtains with comparative example 3, the result of the oolong tea beverage water that obtains of means analysis is shown in table 6 in the lump similarly to Example 6, but turbidity is than embodiment height, also has just to produce the shallow lake shape since first day and precipitate.
(embodiment 7)
(manufacture method of black tea drinks)
The black tea 20g that embodiment 4 makes extracts with 50 ℃ of hot water 3000ml, and cooling obtains iced tea 2950ml rapidly.Can is left standstill at 5 ℃ to Clear glass bottles and jars, and the range estimation outward appearance is confirmed to have or not precipitation, carries out Bx, tannic acid, turbidity inspection, and it the results are shown in table 7.
Table 7
| The Bx value | Tannic acid | Turbidity (OD660nm) | ||
| After just having made | After 3 hours | |||
| Embodiment 7 comparative examples 7 | 0.25 0.22 | 44mg％ 43mg％ | 0.045 0.106 | 0.051 0.350 |
(comparative example 7)
Except that the black tea that obtains with comparative example 4, the result of the black tea drinks water that obtains of means analysis is shown in table 7 in the lump similarly to Example 7, but turbidity also has to produce precipitation after three hours than embodiment height.
Utilize the field on the industry
Manufacturing method according to the invention, can use the heavy regrowth hair tea of so-called astringent taste or the hard tealeaves of autumn and winter tea as raw material, because the effect by catabolic enzyme increases astringent taste minimizing, sugariness and delicious food in the raw material, can make effective utilization of these tea raw materials that commodity value is few up to now become possibility.
Other characteristic of the present invention is to confirm that the tea product by above-mentioned manufacture method manufacturing is that the beverage tea itself that make on the basis has suppressed generation muddy and that precipitate, but this is the result in the catabolic enzyme effect of second operation interpolation, the beverage thing of Zhi Zaoing can prevent long preservation or the generation of the muddy or precipitation that caused by cooling thus, obtains not having beverage appearance change, limpid.In addition, when preventing to precipitate generation, improve extraction effect in addition, realize making progress of extraction step.
Also have, according to application of the present invention, even green tea raw material, oolong tea raw material, black tea raw material, also can be by increasing the operation of adding catabolic enzyme, suppress astringent taste, increase delicious food and sugariness in the raw material, make posteriori change material composition, control quality necessarily become possibility.
Claims (4)
1. the manufacture method of green tea is a spraying catabolic enzyme liquid in the fresh leaf of teas or dry tealeaves, and material composition is changed, and by the heat treated tea raw material, makes the enzyme deactivation in the raw material make green tea in the operation afterwards, it is characterized in that:
As described catabolic enzyme liquid, use is by the mixed liquor that constitutes as gamanase0.005～0.5% of polysaccharide catabolic enzyme, as the cochlase 0.005～0.5% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves.
2. the manufacture method of green tea, it is characterized in that, have steam heated and handle the fresh leaf or the dry tealeaves of teas, make first operation of the moistening softness of tealeaves when making enzyme deactivation, then stir to rub and press second operation of handling, use is by gamanase0.005～0.5% as the polysaccharide catabolic enzyme, the mixed liquor that constitutes as the cochlase 0.005～0.5% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the tealeaves, the 3rd operation that material composition is changed, the raw material that obtains is beaten leaf handle and rub processing, rub the 4th operation of pressing the tealeaves cell, the raw material that obtains is rubbed the 5th operation of disperseing and making its drying with kneading machine, and with the raw material that obtains be mixed into the 6th operation of fixed teas.
3. the manufacture method of powder green tea, it is characterized in that, have steam heated and handle the fresh leaf or the dry tealeaves of teas, make first operation of the moistening softness of tealeaves when making enzyme deactivation, in the steaming tealeaves that obtains, add by gamanase 0.005～0.5% as the polysaccharide catabolic enzyme, second operation that the mixed liquor that constitutes as the cochlase 0.005～0.5% of protein decomposition enzyme changes material composition, the raw material that obtains is carried out dry the processing make the 3rd operation that becomes stone roller tea, the raw material that obtains is cut off the 4th operation of sieving, and make the raw material that obtains become the 6th operation of powder green tea.
4. the manufacture method of oolong tea, it is characterized in that, after having fresh leaf or the processing of dry tea leaf withering with tealeaves, shake blue or green first operation of handling, use is by the gamanase 0.005～0.5% as the polysaccharide catabolic enzyme, the mixed liquor that constitutes as the cochlase 0.005～0.5% of protein decomposition enzyme, keep the tealeaves temperature below 50 ℃, the mixed liquor spray is attached on the raw material that obtains, second operation that material composition is changed, carry out pot and fry the 3rd operation that processing is handled enzyme deactivation, the raw material that obtains is kneaded processing back drying, the 4th operation of the thick tea that obtains then makes these thick caffeins that obtain be made for the 5th operation of oolong tea.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP273344/01 | 2001-09-10 | ||
| JP273344/2001 | 2001-09-10 | ||
| JP2001273344 | 2001-09-10 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1484495A CN1484495A (en) | 2004-03-24 |
| CN1305386C true CN1305386C (en) | 2007-03-21 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028034082A Expired - Fee Related CN1305386C (en) | 2001-09-10 | 2002-04-11 | Method for manufacturing tea and method for manufacturing green tea green powdered tea oolong tea or black tea |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1305386C (en) |
| WO (1) | WO2003022065A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1574136B1 (en) * | 2004-03-12 | 2007-11-14 | Nippon Supplement, Inc. | Process for preparing fermented tea and composition |
| JP4381263B2 (en) * | 2004-09-10 | 2009-12-09 | 長谷川香料株式会社 | Production of tea extracts and tea flavorings |
| JP4884003B2 (en) * | 2005-12-27 | 2012-02-22 | 花王株式会社 | Container oolong tea drink |
| EP2058297B1 (en) | 2007-11-08 | 2015-05-20 | Symrise AG | Use of alkamides for masking an unpleasant flavor |
| CN102422914A (en) * | 2011-11-02 | 2012-04-25 | 江苏省农业科学院 | High-protein tea lozenge |
| EP2597082A1 (en) | 2011-11-24 | 2013-05-29 | Symrise AG | Compounds for masking an unpleasant taste |
| CN103598585A (en) * | 2013-11-19 | 2014-02-26 | 上海禧月食品有限公司 | Optimizing process for green-tea-prepared stuffing |
| CN104431003A (en) * | 2014-12-25 | 2015-03-25 | 保山昌宁红茶业集团有限公司 | Preparation method of winter tea |
| CN105532350B (en) * | 2015-12-22 | 2018-09-18 | 桂林双象生物科技有限公司 | A kind of preparation method of hainan holly leaf ginkgo biloba extract compound tea |
| CN112806445A (en) * | 2021-01-12 | 2021-05-18 | 三明市光能生态农业有限公司 | Preparation method of Wuyi rock tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49110900A (en) * | 1973-03-06 | 1974-10-22 | ||
| US4051264A (en) * | 1975-09-05 | 1977-09-27 | Thomas J. Lipton, Inc. | Cold water extractable tea leaf and process |
| GB1546508A (en) * | 1975-03-17 | 1979-05-23 | Unilever Ltd | Tea |
| JPH1118678A (en) * | 1997-07-07 | 1999-01-26 | Yamanashi Yagen Kk | Production of tea leaf liquid |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49110899A (en) * | 1973-03-06 | 1974-10-22 | ||
| JPH05328901A (en) * | 1991-10-17 | 1993-12-14 | T Hasegawa Co Ltd | Preparation of concentrated tea extract |
-
2002
- 2002-04-11 CN CNB028034082A patent/CN1305386C/en not_active Expired - Fee Related
- 2002-04-11 WO PCT/JP2002/003627 patent/WO2003022065A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49110900A (en) * | 1973-03-06 | 1974-10-22 | ||
| GB1546508A (en) * | 1975-03-17 | 1979-05-23 | Unilever Ltd | Tea |
| US4051264A (en) * | 1975-09-05 | 1977-09-27 | Thomas J. Lipton, Inc. | Cold water extractable tea leaf and process |
| JPH1118678A (en) * | 1997-07-07 | 1999-01-26 | Yamanashi Yagen Kk | Production of tea leaf liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2003022065A1 (en) | 2003-03-20 |
| CN1484495A (en) | 2004-03-24 |
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