JP2002065227A - Healthy tea and healthy drink and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a healthy tea, healthy drink and method of manufacturing the same valuable as functional foods by using green leaves of gramineous plants. SOLUTION: This method of manufacturing a healthy tea from green leaves of gramineous plants comprises a deactivation process deactivating enzymes of the green leaves by heating, a cooling step of cooling the green leaves obtained by the deactivation process for the enzyme, a kneading step of kneading the green leaves obtained by the cooling process and a drying step of drying the green leaves obtained by the kneading step. A γ-aminobutyric acid enriching step is carried out before the deactivation step to increase the γ-aminobutyric acid contained in the green leaves.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a health tea, a health drink and a method for producing the same, and more particularly, to a novel health tea having a high nutritional value, a method for producing the same, a novel health drink having a high nutritional value, and a method for producing the same.

[0002]

2. Description of the Related Art As health foods, γ-aminobutyric acid (γ-a
Foods containing minobutyric acid (hereinafter referred to as GABA) are used. Since GABA has a blood pressure lowering effect, development of a food containing a large amount of GABA for people with hypertension has been studied. For example, conventionally, so-called GABARON tea has been known, in which tea leaves that have been plucked are placed under anaerobic conditions in a tea manufacturing process, and a large amount of GABA is accumulated in the tea leaves. Also, Japanese Patent Application Laid-Open No. 8-17311
No. 1 discloses that coffee leaf having a high GABA concentration can be obtained by treating fresh coffee leaves in an anoxic state, followed by heat treatment and drying at a high temperature of 110 ° C. or higher. Further, Japanese Patent Application Laid-Open No. 9-205989
The publication describes that irradiation of tea leaves with infrared rays improves the content of GABA. On the other hand, green leaves of grasses such as wheat young leaves are rich in vitamins, minerals and insoluble dietary fiber, adsorb harmful substances, improve intestinal environment,
Suppression of cholesterol absorption, prevention of rapid rise in postprandial blood glucose,
It has attracted attention as a material for health foods having effects such as activation of superoxide dismutase (SOD). However, green leaves of grasses such as wheat young leaves are usually processed into health foods simply by crushing, squeezing, extracting and the like. Therefore, the processing method is limited, and the development of a new processed food using green leaves of a gramineous plant having high nutritional value has been desired.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide novel health teas and health drinks using green leaves of grasses and a method for producing the same. Further, another object of the present invention is to provide a health tea and a health drink of high value as a functional food using green leaves of a gramineous plant, and a method of producing the same.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on a novel health food using green leaves of a gramineous plant, and as a result, have found that the process for producing tea is applied to the green leaves of a gramineous plant. As a result, it has been found that a health tea and a health drink having a high nutritional value can be produced. And further, GA
By performing the BA enrichment step, GABA contained in the green leaves of the grasses increases, so that the high nutritional value of the green leaves of the grasses and the anti-hypertensive action of GABA are new and high in nutritional value. They have discovered that healthy tea and healthy food can be obtained. According to the first aspect of the present invention, there is provided a health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and treated with γ-aminobutyric acid (γ-aminobutyric acid). This problem is solved by containing more than 500 mg / 100 g of (acid) by dry weight. Thus, while using the green leaves of a high-nutritive grassy plant as a raw material,
Because it contains more than mg / 100g, healthy tea is
It is a novel and high nutritional value that combines the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid.

[0005] According to the second aspect of the present invention, there is provided a health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming and kneading, and has a γ-amino acid. The problem is solved by containing more than 20 mg / 100 g of butyric acid (γ-aminobutyric acid) in dry weight. In this way, healthy tea that has been steam-heated uses green leaves of grasses of high nutritional value as raw materials,
Since it contains more than 20 mg / 100 g of γ-aminobutyric acid, it is a new nutritional product that combines the high nutritional value of green leaves of gramineous plants and the blood pressure lowering effect of γ-aminobutyric acid despite steaming. It will be of high value.

According to the third aspect of the present invention, there is provided a health tea containing a processed green leaf of a grass plant, wherein the processed green leaf is rubbed and treated with γ-aminobutyric acid ( (γ-aminobutyric acid) is solved by the enrichment treatment. Thus, γ-aminobutyric acid (γ
-aminobutyric acid) GAB
It is possible to obtain a healthy tea with an increased GABA than that obtained without the A-enrichment treatment. Therefore, it is possible to obtain a new and high-nutrition-value health tea having both the high nutritional value of green leaves of the grasses and the blood pressure lowering action of γ-aminobutyric acid.

According to the fourth aspect of the present invention, there is provided a green leaf healthy tea of a Gramineae plant, kelp tea, matsuba tea, eleuthero tea, buckwheat tea, Asuka tea, guava tea, eucalyptus tea,
Loquat leaf tea, aloe tea, gennoshoco tea, green tea, turmeric tea, horsetail tea, Kawahara Seimei tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea , Persimmon leaf tea, chamomile tea, ginger hot water, safflower tea, saffron tea, comfrey tea, shiitake tea, tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea,
Ginkgo biloba tea, black tea, brown rice tea, barley tea, vladinka tea,
Kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, gennoshoko tea, burdock tea, saffron tea, perilla tea, ginger tea, sugi-na tea, sekisho tea, aragan tea, dandelion tea, natame bean tea, elder tea, mug mocha tea A healthy tea mixed with one or a plurality of teas selected from the group consisting of loquat leaf tea, meguslinoki tea, eucalyptus tea, arhat tea, green tea, and ginger tea, and the green leaf health of the grass family plant The tea has been rubbed and γ-aminobutyric acid has a dry weight of 500mg.
Solved by containing more than / 100 g. Because of this configuration, healthy tea is a high nutritional value of green leaves of grasses, the blood pressure lowering effect of γ-aminobutyric acid, and one or more teas selected from the group consisting of kelp tea and the like. New nutritional value with the nutritional value of

According to the fifth aspect of the present invention, there is provided a green leaf healthy tea of a Gramineae plant, kelp tea, pine leaf tea, eleuthero tea, buckwheat tea, Asuka tea, guava tea, eucalyptus tea,
Loquat leaf tea, aloe tea, gennoshoco tea, green tea, turmeric tea, horsetail tea, Kawahara Seimei tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea , Persimmon leaf tea, chamomile tea, ginger hot water, safflower tea, saffron tea, comfrey tea, shiitake tea, tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea,
Ginkgo biloba tea, black tea, brown rice tea, barley tea, vladinka tea,
Kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, gennoshoko tea, burdock tea, saffron tea, perilla tea, ginger tea, sugi-na tea, sekisho tea, aragan tea, dandelion tea, natame bean tea, elder tea, mug mocha tea A healthy tea mixed with one or a plurality of teas selected from the group consisting of loquat leaf tea, meguslinoki tea, eucalyptus tea, arhat tea, green tea, and ginger tea, and the green leaf health of the grass family plant Tea is solved by steaming and kneading, and by containing more than 20 mg / 100 g by dry weight of γ-aminobutyric acid. With this structure, healthy tea is
Despite the heat treatment of green leaves of grasses,
A new and high nutritional value that combines the high nutritional value of green leaves of grasses, the blood pressure lowering effect of γ-aminobutyric acid, and the nutritional value of one or more teas selected from the group consisting of kelp tea and the like Becomes

[0009] According to the invention according to claim 6, the above object is a health drink containing a processed green leaf of a gramineous plant,
The processed green leaf is rubbed and γ-aminobutyric acid is dried at a dry weight of 50%.
The problem is solved by containing more than 0 mg / 100 g. Because of this configuration, the health drink is a high nutritional value of green leaves of grasses, the blood pressure lowering action of γ-aminobutyric acid, and one or more teas selected from the group consisting of kelp tea and the like. New nutritional value with the nutritional value of

[0010] According to the invention according to claim 7, the above object is a health drink containing a processed green leaf of a grass plant,
The processed green leaf is solved by being steam-heat treated and rubbed, and containing more than 20 mg / 100 g of γ-aminobutyric acid in dry weight. Due to such a configuration, the health drink has a high nutritional value of the green leaf of the grass, and the blood pressure lowering action of γ-aminobutyric acid, even though the green leaf of the grass is steamed, It is a new and high nutritional value that combines the nutritional value of one or more teas selected from the group consisting of kelp tea and the like.

[0011] According to the invention as set forth in claim 8, the above object is a health drink containing a processed green leaf of a gramineous plant,
The processed green leaf is solved by being rubbed and enriched with γ-aminobutyric acid. As described above, since γ-aminobutyric acid has been enriched,
It is possible to obtain a health drink in which GABA is increased compared to health tea obtained without the ABA enrichment treatment. Therefore, it is possible to obtain a novel and high-nutrition-value health drink having both the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid.

[0012] The object of the present invention is to provide a method for producing healthy tea from green leaves of a grass plant, comprising the steps of: A cooling step of cooling the green leaves obtained in the enzyme inactivating step, a rubbing step of rubbing the green leaves obtained in the cooling step, and a drying step of drying the green leaves obtained in the rubbing step, Will be resolved. With such a configuration, it is possible to produce health tea with a new flavor and form using green leaves of a grassy plant having high nutritional value.

At this time, prior to the enzyme inactivating step, γ-aminobutyric acid contained in green leaves is used.
Γ-aminobutyric acid enrichment treatment step is preferably performed to increase the concentration. With such a constitution, GABA having a blood pressure lowering action can be increased, and a new and high nutritional value health tea having both the nutritional value of green leaves of grasses and the blood pressure lowering action of GABA can be produced. It becomes possible.

The enzymatic inactivation step includes a steaming step of steaming green leaves, a boiling step of boiling green leaves, a microwave GABA holding step of irradiating green leaves with microwaves, and a roasted leaf GABA holding of roasted leaf treatment. It may be configured to include at least one of the group consisting of the steps. With such a configuration, the enzyme inactivation step can be performed while preventing a decrease in GABA, and it is possible to produce a health tea having a high nutritional value and containing a relatively large amount of GABA having a blood pressure lowering effect.

[0015] The object of the present invention is to provide a method for producing healthy tea from green leaves of a gramineous plant, wherein the green leaves are allowed to stand in an atmosphere of a predetermined temperature and a predetermined humidity for a predetermined period of time. A withering step of withering, a rubbing step of rubbing the green leaves obtained in the withering step, and a fermentation step of fermenting the green leaves obtained in the rubbing step by leaving the green leaves obtained in the rubbing step for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity. Drying the green leaves obtained in the fermentation step and deactivating the enzyme,
It is solved by having. With such a configuration, it is possible to produce health tea with a new flavor and form using green leaves of a grassy plant having high nutritional value.

At this time, at any stage before the drying step, γ-aminobutyric acid (γ-aminobutyri
It is preferable to configure so as to perform a γ-aminobutyric acid enrichment treatment step for increasing c acid). With such a constitution, GABA having a blood pressure lowering action can be increased, and a new and high nutritional value health tea having both the nutritional value of green leaves of grasses and the blood pressure lowering action of GABA can be produced. It becomes possible.

[0017] The object of the present invention is to provide a method for producing a health drink from green leaves of a gramineous plant according to the invention of claim 14, wherein the step of heating comprises deactivating an enzyme of the green leaves; A cooling step of cooling the green leaves obtained in the enzyme inactivation step, and a rubbing step of rubbing the green leaves obtained in the cooling step,
A drying step of drying the green leaves obtained in the rubbing step, a leaching step of putting the green leaves obtained in the drying step in water, leaching the components into water to obtain a leaching solution, and a leaching step obtained in the leaching step. And drying the leachate to precipitate the components of the green leaves. With such a configuration, it is possible to produce a health drink having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

[0018] The object of the present invention is to provide a method for producing a health drink from green leaves of a gramineous plant, the method comprising leaving the green leaves in an atmosphere of a predetermined temperature and a predetermined humidity for a predetermined time. A withering step of withering, a rubbing step of rubbing the green leaves obtained in the withering step, and a fermentation step of fermenting the green leaves obtained in the rubbing step by leaving the green leaves obtained in the rubbing step for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity. A drying step of drying the green leaves obtained in the fermentation step, a leaching step of putting the green leaves obtained in the drying step in water, leaching the components into water to obtain a leaching solution, and a leaching solution obtained in the leaching step And a drying precipitation step of drying the green leaf to precipitate the components of the green leaves. With such a configuration, it is possible to produce a health drink having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

[0019]

(Embodiment 1) A method for producing healthy tea according to one embodiment of the present invention will be described. This embodiment is one of the embodiments of the present invention according to claim 9, in which a manufacturing process of sencha is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment process.

The gramineous plants in the present invention refer to all plants classified as gramineous plants in the plant classification table. Specific examples include, but are not limited to, barley, wheat, rye, oats and other barley; rice, Italian ryegrass, foam, corn, cane, corn, sorghum, sugarcane, and the like. For example, bamboo grass may be included.

The green leaf of the gramineous plant in the present invention means a leaf and / or stem of a harvested gramineous plant. This green leaf is preferably a young leaf harvested before the maturation period. When the gramineous plant is barley, it is preferable to use young leaves of barley, such as barley, wheat, rye, and oat, as green leaves. It is preferable to use, as the young leaves of the barley, the young leaves of the barley harvested from the beginning of tillering to the early stage of heading (height is about 20 to 40 cm).

Hereinafter, the manufacturing method of this embodiment will be described.
The following describes barley as an example. First, a barley young leaf, which is an example of a harvested green leaf of a gramineous plant, is passed through a washing machine to perform a washing step of washing mud and the like adhering to the young leaf with water. This washing step may be performed using any of a batch type washer by immersion and a continuous type washer by immersion, shower type and the like.
Further, instead of washing with water, an air shower that blows air at a predetermined pressure to the young leaves may be configured to remove foreign matters adhering to and entering the young leaves.

Next, a cutting step of cutting the young leaves of barley into an appropriate size is performed. In this step, a general cutting device used for cutting tea is used to cut into a length of about 5 to 10 cm.

Thereafter, a GABA enrichment step for increasing GABA contained in the young leaves is performed. In this embodiment, the GABA enrichment step is performed after the cleaning step. However, the present invention is not limited to this.
The enrichment step may be performed before the washing step. GAB
The A enrichment treatment is preferably performed before the enzyme inactivation step.

In the present embodiment, an anaerobic heat treatment process is performed as the GABA enrichment process. This anaerobic heat retaining process is a process for simultaneously performing the anaerobic process and the heat retaining process.
Here, the anaerobic treatment refers to placing the young leaves under anaerobic conditions, that is, under anoxic conditions or an atmosphere with an extremely low oxygen concentration for a predetermined time.

In the anaerobic heat treatment step, first, the young leaves are placed in an anaerobic treatment apparatus having a sealing property and a temperature adjusting function. The air in this device is replaced with carbon dioxide gas, and anaerobic conditions are set. At the same time, the temperature in the anaerobic
Adjust to a temperature of ~ 50 ° C and keep warm. Thereafter, while keeping the anaerobic condition and the temperature condition almost constant, 10 minutes to 24 hours
The anaerobic heat treatment is performed by leaving the apparatus for a period of time.

In this embodiment, carbon dioxide gas is used as a replacement gas for anaerobic treatment, but other gases such as nitrogen gas may be used. Alternatively, the inside of the anaerobic treatment device may be decompressed to maintain a high degree of vacuum without replacing the air with the replacement gas.

The temperature of the anaerobic heat treatment is set to about 20 to 50.
° C means that the temperature of the heat treatment is less than 20 ° C and 50 ° C.
If the temperature is higher than ° C., the content of GABA does not increase sufficiently. The temperature of the anaerobic heat treatment is about 30
When the temperature is set to ~ 45 ° C, furthermore, about 38 ° C to 42 ° C, a large amount of GABA is obtained, which is preferable. The time of the anaerobic heat treatment is 10 minutes to 24 hours, but if it is 1 to 6 hours,
It is preferable because it can retain the good flavor characteristic of natural barley.

In the present embodiment, the anaerobic heat treatment step is performed as the GABA enrichment treatment step. However, the present invention is not limited to this. The anaerobic treatment, the heat insulation treatment, and the immersion treatment may be performed alone or in combination. . The anaerobic treatment is performed in the same procedure and under the same conditions as the above-described anaerobic heat retaining treatment except that the temperature is not adjusted.

The warming treatment step includes a warm water immersion treatment in which the young leaves are immersed in warm water maintained at a predetermined temperature, a hot water shower treatment in which a hot water shower set at a predetermined temperature is applied to the young leaves,
The irradiation is performed by an infrared irradiation process of irradiating the young leaves with infrared rays, an incubator process of leaving the young leaves in a thermostat set at a predetermined temperature, or the like.

The heat treatment step is performed at about 20 to 50 ° C.
The reason why the temperature of the heat treatment is about 20 to 50 ° C. is that if the temperature of the heat treatment is lower than 20 ° C. or higher than 50 ° C., the content of GABA does not sufficiently increase. In addition, the temperature of the heat retention treatment is about 30 to 45 ° C.,
When the temperature is 8 ° C to 42 ° C, a large amount of GABA is obtained, which is preferable. The time of the heat retaining process is set to 10 minutes to 24 hours.
In addition, when the time is 1 to 6 hours, a favorable flavor characteristic of natural barley can be maintained, which is preferable.

The immersion treatment step as the GABA enrichment treatment step is performed by immersing the young leaves in a predetermined immersion solution. Here, the predetermined immersion solution refers to an aqueous solution containing a glutamate aqueous solution, an aqueous glutamate solution, an aqueous solution of glutamic acid and glutamate, and a food material containing at least one of glutamic acid and glutamate. The aqueous solution may be either a saturated aqueous solution or a supersaturated aqueous solution. Further, instead of the aqueous solution, a suspension containing the above substance such as glutamic acid may be used as the immersion solution. As the immersion solution, a solution obtained by adding a buffer generally used by those skilled in the art to these aqueous solutions or suspensions may be used.

Here, as the glutamate used in the immersion solution, for example, a glutamate known to those skilled in the art such as sodium glutamate, potassium glutamate, calcium glutamate, magnesium glutamate and the like is used.

As a food material containing at least one of glutamic acid and glutamate used in the immersion solution, for example, seaweeds such as kelp and seaweed, mushrooms such as shiitake and maitake, and bonito (including bonito) , Sardines and other fish, clams, clams and other shellfish, rice, wheat, soybeans (including these germs), tea leaves, mulberry leaves, vegetables (eg, tomatoes), citrus fruits (mesocarp,
A film). It is preferable to use a food material containing glutamic acid or a salt thereof at a relatively high concentration.

Further, as a food material containing at least one of glutamic acid and glutamate, edible protein obtained by subjecting an edible protein to an enzymatic treatment, a heat treatment or the like to release or produce glutamic acid may be used.

These food materials are added to water or the like in the original form to form a dipping solution. Also, not limited to that,
These food materials are shredded, dried and powdered, squeezed, etc.
What is added to water or the like may be used as the immersion solution.

Further, these food materials are put into water, ethanol, etc., and heated as necessary to prepare an aqueous solution or an ethanol solution in which the components contained in these food materials are eluted, and this solution is immersed. It may be a solution. A solution obtained by adding this solution to water or the like may be used as the immersion solution.

Furthermore, the solution in which these food materials are eluted may be dried and powdered, and the resulting dry powder added to water or the like may be used as the immersion solution.

For example, when dried kelp is used as a food material containing glutamic acid, the dried kelp is added to water,
By heating, the broth is prepared as an aqueous solution in which the components of the kelp are eluted. This broth is used as a soaking solution. By using this immersion solution in the immersion treatment step for young leaves, it is possible to efficiently increase GABA.

The immersion process is performed by converting glutamic acid to GAB.
The reaction is performed at a temperature within a range in which the enzyme that catalyzes the conversion to A is not inactivated. Specifically, the heat treatment may be performed at a temperature of 20 to 50 ° C.
When the temperature is lower than 20 ° C., the increase in GABA is not sufficient, and when the temperature is higher than 50 ° C., G from glutamic acid to G
This is because the enzyme that catalyzes the conversion to ABA does not work.
Preferably, the immersion step is performed at a temperature of 25 to 45 ° C. from the viewpoint of the efficiency of GABA increase.

The immersion step is performed by adjusting the pH of the immersion solution to a predetermined value. Adjustment of the pH of the immersion solution is carried out by using a pH adjusting agent usually used by those skilled in the art, for example, citric acid, succinic acid,
Adjust by adding tartaric acid, carbonic acid, phosphoric acid and their salts and the like. Alternatively, foods or food additives such as vinegar and kansui may be used.

The immersion step is performed at a pH of 3.5 to 9.0. When the pH is 3.5 or less, the green leaves of the gramineous plant are browned due to strong acidity. When the pH becomes higher than 9.0, glutamic acid is removed from GABA.
This is because the enzyme that catalyzes the conversion does not work. Also,
pH is in the range of 4.0 to 8.0, preferably 4.5 to 8.0
Adjustment within the range of 7.0, more preferably within the range of 5.0 to 6.0 is preferable from the viewpoint of the efficiency of GABA increase.

In the immersion treatment step, even when the immersion solution for immersing the young leaves has a pH of 8, the amount of GABA in the young leaves is at least twice the amount of GABA originally contained in the young leaves. The young leaves when immersed in a pH 8 immersion solution are:
Compared to when immersed in an acidic immersion solution or when immersed in an immersion solution in which the pH is not adjusted, a bright green color is exhibited.

In the immersion treatment step, the concentrations of glutamic acid and glutamate in the immersion solution are adjusted so that the total concentration of glutamic acid and glutamate is 0.1 to 40% by weight. If the total concentration of glutamic acid and glutamate is less than 0.1% by weight, GABA does not increase sufficiently. The reason why the total concentration of glutamic acid and glutamate was set to 40% by weight or less is that 40% by weight or less.
Is the saturation concentration of the solution of glutamic acid and glutamate. The effect of GABA enrichment at a concentration of 40% by weight or more is almost the same as the effect obtained at a concentration of 40% by weight, and no further effect can be obtained at a concentration higher than 40% by weight. It is. In addition,
It is preferable that the total concentration of glutamic acid and glutamate be 5% or less, since the health tea finally obtained has good flavor.

The total concentration of glutamic acid and glutamate is 0.2 to 20% by weight, more preferably 0.5 to 1% by weight.
It is preferable to adjust to 0% by weight. The effect of GABA enrichment is that glutamate and glutamate have a total concentration of 1
When added so as to be 0 to 20% by weight, the highest effect is obtained. Therefore, even if glutamic acid and glutamate are added so that the total concentration becomes 20% by weight or more, a dramatic effect beyond the effect obtained when 20% by weight is added cannot be expected.

When only one of glutamic acid and glutamate is added to the immersion solution, the concentration of glutamic acid or glutamate is adjusted so as to be within the range of the total concentration of glutamic acid and glutamate.

In the above immersion treatment step, it is preferable to perform anaerobic treatment together, because more efficient GABA enrichment becomes possible. The anaerobic treatment performed in combination with the immersion treatment step is performed by, for example, bubbling a gas such as nitrogen directly into the immersion solution. In addition, the anaerobic treatment performed in conjunction with the immersion treatment step is such that the immersion solution and the young leaves are placed in a immersion treatment tank having a gas inlet / outlet capable of being sealed and capable of introducing / discharging gas, and the air in the tank is removed. Alternatively, it may be performed by replacing the gas with a replacement gas such as nitrogen gas or carbon dioxide gas. Alternatively, the pressure may be reduced by reducing the pressure in the tank to a high degree of vacuum.

Further, the immersion treatment step may be performed by adding pyridoxal phosphoric acid, inorganic chloride or the like to the immersion solution. Thereby, GABA enrichment efficiency can be improved. Here, as the inorganic chloride, for example, an inorganic salt known to those skilled in the art such as sodium chloride (salt), calcium chloride, potassium chloride, and magnesium chloride is used. In addition, bittern, crude salt or the like may be used. Here, the bittern is also called bitter salt or bitter, and refers to a mother liquor remaining after boiling down seawater to produce salt, and contains magnesium chloride as a main component.

Pyridoxal phosphoric acid, inorganic chloride, etc. have a final concentration of 0.05 to 20%, preferably 0.1 to 1%.
It is preferable to add it so that it becomes 0%. Incidentally, pyridoxal phosphoric acid, inorganic chloride and the like may be added at other concentrations.

Here, the young leaves of barley having a wet weight of 100 g were
An example in which the case where sodium chloride is added to the immersion solution and the case where sodium chloride is not added is described for the case where the immersion solution is immersed in the immersion solution at pH 6.0 and 30 ° C. for 5 hours will be described.

When the young leaves were immersed for 5 hours in an immersion solution consisting of a 3% by weight sodium glutamate solution to which sodium chloride was added to a final concentration of 1% by weight, 3% by weight of sodium chlorate without sodium chloride was added. It was found that GABA was increased by about 30% as compared with the case where the young leaves were immersed in the immersion solution composed of the sodium glutamate solution for 5 hours.

In the immersion step, the organic acid or A
An inhibitor such as TP may be removed from the reaction system. In the case where an excessive additive such as glutamic acid is added in the immersion treatment step, a step of removing the additive may be provided.

When the immersion treatment step is performed as the GABA enrichment treatment step, after the young leaves are washed with water, a dehydration step of removing attached water is performed. The dehydration step is specifically performed by a compression operation using a centrifuge or the like.

G for the above anaerobic treatment, heat retention treatment, immersion treatment, etc.
The ABA enrichment step increases the content of GABA contained in the young leaves of barley as an example of green leaves of grasses, and is usually 2% of the amount of GABA originally contained in the young leaves.
More than double. By appropriately selecting the conditions, it is possible to increase the amount of GABA originally contained in the young leaves to 3 times or more, or 5 times or more.

That is, when the above-mentioned GABA enrichment treatment step is performed on the young leaves of barley as the green leaves of the grasses, the young leaves that have undergone the GABA enrichment treatment step usually have a dry weight equivalent of 500 mg / 100 g or more. GABA is included. When appropriate conditions are selected, 800 mg in terms of dry weight is applied to young leaves that have undergone the GABA enrichment treatment step.
/ 100g or more, or 1000mg / 100g or more,
Furthermore, GABA of 1500 mg / 100 g or more is included. In contrast, young barley leaves of natural barley contain a large amount of GABA among grasses, but usually contain only about 200 to 300 mg / 100 g in terms of dry weight.

After that, the same steps as those of a general production process of green tea are performed. That is, after performing the GABA enrichment step, a steaming step of inactivating enzymes in the young leaves and softening the tissues of the young leaves is performed. The steaming step is an example of the enzyme inactivating step of the invention according to claim 9. Enzymes in young leaves are enzymes involved in alterations such as changes in color and taste. This step softens the tissue of the young leaves, so that it becomes easier to knead in a later step. In addition, the green odor of the fresh leaves is removed, a bright green color is maintained, and an aroma is generated.

More specifically, the steaming step is carried out by putting the young leaves in a net-type rotary stirring type steamer, a feeding type steamer or the like, applying steam to the young leaves for 60 to 240 seconds, and steaming. When the time is less than 60 seconds, the inactivation of the enzyme and the softening of the tissue become insufficient,
If the time is longer than 240 seconds, a large amount of GABA in the young leaves is lost. As the steaming time in this step becomes longer, GABA tends to be lost.

After the steaming step, a cooling step of removing moisture from the steamed young leaves and cooling is performed. In order to maintain the green color of the green leaves, it is preferable to cool immediately after the steaming step is completed. In the cooling process, cool air is applied to the young leaves,
Evaporate and cool the young leaves with hot air.

After the cooling step, a rough kneading step is performed in which the young leaves are agitated and kneaded in hot air so as to twist and tighten. By this step, the color tone and flavor appear on the young leaves. This is performed using a rough rubbing machine generally used in the field of tea production. In rough rubbing, the temperature of young leaves is 30 to 40 ° C, preferably 3 ° C.
The heating is performed for 40 to 50 minutes so that the temperature is 4 to 36 ° C. and the water content of the young leaves is about 40 to 60%.

After the rough rubbing step, to make the water uniform,
A kneading process is performed in which the young leaves are kneaded with force. It compensates for the lack of kneading in the rough kneading step, which is the previous step. Using a kneading machine generally used in the field of tea production, usually 10-20
Do for a minute.

After the kneading step, a middle kneading step is performed in hot air to remove water from the young leaves appropriately. In the middle rubbing step, drying is performed so that moisture is removed uniformly without slightly drying while watching the young leaves lightly. Throughout the process, the temperature of young leaves is 30 ~ 4
Keep at 0 ° C. In the first half of this step, hot air of 90 to 100 ° C. is applied to the young leaves, and in the second half of this step, the temperature and the amount of hot air are reduced to dry gently. This step is performed until the water content of the young leaves becomes about 20 to 30%.

After the middle rubbing step, heat and force are applied to the young leaves to carry out a fine rubbing step of adjusting the shape of the young leaves and tightening them. In this step, the young leaves are rubbed on a heated rubbing machine using a fine rubbing machine, so that the young leaves are gradually dried while being shaped. Here, the rough kneading step, the kneading step, the middle kneading step, and the fine kneading step correspond to the kneading step of the invention according to claim 9.

Thereafter, a drying step is performed to make the young leaves water storable. In the drying step, the young leaves are dried to obtain “rough tea”. Thereby, the preservability of the healthy tea produced from the young leaves of barley, which is an example of the green leaf of the gramineous plant, is improved, and at the same time, the green tea is eliminated and the fragrance is improved.

Specifically, this step is carried out by putting the young leaves in a batch-type shelf dryer, a continuous feeding dryer or the like, and applying hot air to the young leaves. The temperature of hot air is usually 80 to 10
0 ° C, but after drying at a relatively low temperature of 60 ° C or less,
Further, drying at 70 to 80 ° C. is preferable because the young leaves are less likely to be discolored. This step is performed so that the water content of the young leaves is 5% or less, preferably 3% or less. If the final water content is higher than 5%, the desired flavor and flavor are lost during storage of healthy tea, which is not preferable. However, the water content of the young leaves after the drying step may be 12% or less. 5
Even if the value is higher than%, it is sufficient to select conditions such as storage after the drying step to prevent a change in flavor.

In the present embodiment, after performing the GABA enrichment treatment step, the steaming step, the cooling step, the rough kneading step, the kneading step, the middle kneading step, the fine kneading step, and the drying step are sequentially performed. However, the method of hand-rubbing tea making generally performed in the field of tea making may be performed.

That is, after performing the GABA enrichment treatment step, a steaming step as an enzyme inactivation step using a steamer or a koshiki into which steam generated by a boiler is introduced, a cooling step using a fan, etc. Picking up the young leaves on the surface and shaking the young leaves from the height of about 50 cm onto the coal-supporting surface while preventing the leaves from overlapping, the rotary kneading process as a kneading process of rotating and kneading while scattering the leaves on the coal-supporting surface, rotation At the end of the kneading process, gradually loosen the force to roll the young leaves to the left and right, gradually stir the front and back and left and right with your fingertips. Medium-raising process, in which the young leaves are spread thinly in a shallow medium-fire basket to facilitate uniform finishing, and middle-rubbing, as well as rubbing, in which the tea is twisted and dried while twisting. Finishing kneading step as rubbing process performs small repeated like, thinly spread young leaves over Jotan of about 70 ° C., a drying step for drying the young leaves with occasional inversion,
It may be performed sequentially.

The charcoal is made of a substantially rectangular flat plate, and the charcoal surface can be heated by placing a charcoal fire or the like under the charcoal. The young leaves can be heated by placing them on the heated charcoal surface. In addition, regarding the names of the above processes, “leaving leaves” is also called “leaving leaves” and “dew-dropping”, “melting balls” is also called “lumping”, and “medium rubbing” is ”And“ Momikiri ”.

In the present embodiment, the fine rubbing process using a fine rubbing machine is performed, but instead of the fine rubbing process, a redrying machine generally used in the production of jade green tea is used. May go. Here, the method for producing healthy tea in which the re-drying step is performed is to apply the production step of steamed jade green tea to green leaves of a gramineous plant that has been subjected to the GABA enrichment treatment step. The re-dryer is a rotary dryer, and a “sun” is attached to the inside of the body so that the young leaves are pulled up to a certain height and stirred. By the middle rubbing process before the re-drying process, the moisture in the young leaves has already become quite low, so in the re-drying process,
Dry at a reduced rate. In the re-drying process, the exhaust temperature is 40 to 45 ° C.
Adjust the temperature inside the dryer to a lower temperature,
Perform for about 5 to 35 minutes. After the re-drying step, a drying step using hot air is performed. In this way, crude wheat barley tea as an example of healthy tea is completed.

The crude tea obtained as described above is further subjected to a finishing step in order to improve storage stability and flavor. The finishing process includes a re-drying process, a burning process, a sieving process, a shaping process by cutting and a sorting process, a sterilizing process, and the like. The burning step is performed by a method of blowing hot air onto the rough tea to burn it, a method of roasting the rough tea on a heated iron plate, a method of irradiating the far-infrared light to the rough tea, or the like. A hot-air type, a rotary drum type, a far-infrared type, or the like can be used as the fire device. 80-120 ° C when using a hot air type fire machine
And then heat for 20 to 40 minutes. In the case of using a rotary drum type fire machine, the iron plate or the drum is kept at 120 to 140 ° C., and the fire is performed for 20 to 40 minutes.

In the sieving step, the crude tea is sifted through a reciprocating or swirling type flat or vibrating sieve to select leaves having a predetermined particle size or more except for cut leaves and fine leaves. In the shaping step by cutting, young leaves are cut into small shapes using a cutting machine generally used in the field of tea production. Thereafter, a leaf sorting step is performed. Thereafter, a sterilization process such as air current sterilization, high-pressure sterilization, and heat sterilization is performed. Thus, healthy wheat young leaf tea as an example of healthy tea is completed. Note that the healthy wheat young leaf tea thus finished may be passed through a tree stalk separator such as an electrostatic separator or a color sorter to remove the stem contained in the healthy wheat young leaf tea.

Healthy wheat young leaf tea as an example of the healthy tea produced in this embodiment has a water content of 5% or less.
It is preferably manufactured so as to be 3% or less. If the final water content is higher than 5%, the desired flavor and flavor are lost during storage of healthy tea, which is not preferable. However, the water content of healthy wheat young leaf tea may be 12% or less.
Even if the value is higher than 5%, it is sufficient to select a condition such as subsequent storage to prevent a change in flavor.

Healthy wheat young leaf tea as healthy tea produced by the method for producing healthy tea according to the present embodiment contains at least 20 mg / 100 g or more of GABA. By selecting the conditions, 50 mg / 100 g or more, further 100 mg / 100 g or more, 200 mg / 100 g
It is also possible to produce the above-mentioned healthy wheat young leaf tea containing GABA. When a general sencha manufacturing process is applied to barley young leaves that are not subjected to GABA enrichment treatment, the resulting barley young leaf tea has at most 10 mg / 100 g of GABA
Only included. As described above, according to the method for producing healthy tea according to the present embodiment, it is possible to produce healthy wheat young leaf tea having a high GABA content. Further, according to the method for producing healthy tea according to the present embodiment, it is possible to produce healthy wheat young leaf tea having a high GABA content even if the steaming heat treatment step is performed on the young leaves of barley as green leaves of grasses. It is.

The healthy wheat young leaf tea produced by the method for producing healthy tea according to the present embodiment is obtained by combining other types of tea leaves or herbal tea, and is an example of the health tea according to the fourth aspect of the present invention. It can be a healthy combination tea. Here, the combination means combining different kinds of tea. The joining is performed using a tea leaf joining machine. By the combination process, various healthy combination teas can be manufactured so as to be suitable for the taste and price of the consumption area.

Other types of tea leaves or herbal teas used in the union include, for example, kelp tea, matsuba tea, eleuthero tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, Gennoshoco tea, senburi tea, turmeric tea, sugina tea, Kawahara decision tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amachapur tea, psyllium tea,
Sakura tea, sweet tea, persimmon leaf tea, chamomile tea, ginger hot water,
Safflower tea, saffron tea, comfrey tea, shiitake tea, Tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea,
Brown rice tea, barley tea (from wheat ears as a raw material), vladimir tea, kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, genoshoko tea, burdock tea, saffron tea, perilla,
Ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, mug mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat tea, green tea, ginger tea, and the like can be used. These other types of tea leaves or herbal teas may be powdered and combined in a powdered form with healthy wheat young leaf tea. Healthy combination tea as an example of healthy tea produced in the present embodiment, finally,
It is manufactured so that the water content is 5% or less, preferably 3% or less. If the final moisture content is higher than 5%, the desired flavor and flavor are lost during storage of the healthy combination tea, which is not preferable. However, the moisture of the healthy combination tea is 12
%. Even if the value is higher than 5%, it is sufficient to select a condition such as subsequent storage to prevent a change in flavor.

In this embodiment, after the GABA enrichment step is performed on the young leaves of barley, which is an example of green leaves of grasses, the steaming step, the cooling step, the coarse kneading step, the kneading step, the middle kneading step Although the fine rubbing step and the drying step are sequentially performed, the present invention is not limited to this, and the steaming step or the drying step may be performed without performing the GABA enrichment processing step. In the present embodiment, after performing the GABA enrichment treatment step on the young leaves of barley, which is an example of green leaves of grasses,
Although the steaming step is performed as it is, the steaming step is not limited to this, and after the GABA enrichment treatment step is performed, the steaming step may be performed after performing the crushing step of crushing the young leaves.

Further, in this embodiment, a healthy tea is produced by applying a general production process of sencha to young leaves of barley that has been subjected to the GABA enrichment treatment process, but is not limited thereto. , Other non-fermented teas (green tea), such as steamed non-fermented teas such as gyokuro, kabusecha, tencha, matcha, jade green tea, bancha, and roasted tea; other gabaron teas; The production method may be applied to young leaves that have been subjected to the GABA enrichment treatment step.

Further, with respect to the barley young leaves that have been GABA-enriched, the young leaves are cut into appropriate lengths as in the method for producing wheat young leaf tea described in Japanese Examined Patent Application Publication No. Hei 6-28562, and then pressed to separate green juice. Health tea may be produced by roasting the remaining separated water-insoluble solids. At this time, the young leaves may be squeezed without cutting. The method for producing these teas is described in “Tea Cultivation and Utilization Processing” (Yokendo (19
1994)), "Japanese Tea Zensho" (Noriyama Fishing Village Cultural Association (19
1999)), "Green Tea Encyclopedia" (published by "Green Tea Encyclopedia" (1991)) "Chemistry and Function of Green Tea, Black Tea, and Oolong Tea"
(Kogaku Publishing Co., Ltd. (1991)), "Science of Tea" (Shokabo (1992)), "Science of Tea" (Asakura Shoten, 19
1991)) discloses a method for producing unfermented tea, fermented tea, and the like, which is usually performed by those skilled in the art.

The healthy wheat young leaf tea or the healthy union tea as the healthy tea produced according to the present embodiment contains the components contained in the tea leaves of the healthy tea in the same manner as when drinking tea such as fermented tea and unfermented tea. It is leached in hot water, hot water, room temperature water, and cold water, and is used by drinking this leachate. Alternatively, the healthy wheat young leaf tea or the healthy union tea as the healthy tea produced according to the present embodiment may be obtained by pulverizing the tea leaves of these healthy teas into powdered processed healthy tea. In addition, additives such as excipients, extenders, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, and seasonings may be added to the powdered health tea.

(Embodiment 2) A method for producing healthy tea according to another embodiment of the present invention will be described. This embodiment is one of the embodiments of the invention according to claim 9, in which the green leaves of the gramineous plant that has been subjected to the GABA enrichment treatment step are replaced with the steaming step of the first embodiment, A microwave processing step of irradiating a microwave or a roasting leaf step described later in the third embodiment is performed. The present embodiment is the same as the above-described embodiment except that, instead of the steaming step, a microwave treatment step of irradiating microwaves to young leaves or a roasting leaf step described later in Embodiment 3 is performed as the enzyme inactivating step. Since the third embodiment is the same as the first embodiment, the description of the same steps as in the first embodiment will be omitted, and only the steps unique to the present embodiment will be described. In the microwave treatment step, enzymes that are involved in alterations such as green discoloration and flavor change in young leaves are deactivated by appropriately adjusting the microwave wavelength, the output of the microwave irradiation device, and the irradiation time. Or,
What is necessary is just to perform in the range which does not lose green by the rise of the product temperature by irradiation.

Specifically, when using a microwave irradiation apparatus of 2450 MHz and 500 W, it is preferable that the young leaves are irradiated for 0.5 to 10 minutes per 100 g of wet weight.
If the irradiation time is less than 0.5 minutes, the inactivation of the enzyme becomes insufficient, and the young leaves are liable to fade after the treatment. When the irradiation time exceeds 10 minutes, the young leaves fade and GAB
This is because A also tends to decrease. Also, 0.5 to 5
More preferably, the treatment is carried out for 0.5 minute, more preferably 0.5 minute to 1 minute. According to the microwave treatment step, it is possible to obtain the same effect as the steaming step in which the enzyme relating to the alteration is inactivated, and also obtain the effect as the GABA holding step in which GABA in the young leaves can be held. Becomes possible. Instead of performing the microwave processing step, a roasted leaf step described later in Embodiment 3 may be performed.

As described above, the healthy tea produced by the method for producing healthy tea according to the present embodiment has a length of at least 20 m.
g / 100 g or more of GABA. By selecting conditions, 100 mg / 100 g or more, further 200 mg / 100 g or more, 500 mg / 100 g or more, 800 mg / 100 g or more, 1000 mg / 100
It is also possible to produce the above-mentioned healthy tea containing GABA. The GABA content contained in natural wheat young leaves is usually 20
It is about 0 to 300 mg / 100 g. Therefore, according to the method for producing healthy tea according to the present embodiment, it is possible to produce a new healthy tea containing most of GABA contained in natural wheat young leaves, and by selecting conditions. It is possible to produce a new healthy tea containing GABA in an amount larger than that contained in natural wheat young leaves.

In this embodiment, after the GABA enrichment treatment step is performed on the young leaves of barley, which is an example of the green leaves of the gramineous plants, the microwave treatment step or the roasted leaf step, the cooling step, the rough kneading step, The kneading step, the middle kneading step, the fine kneading step, and the drying step are sequentially performed, but the invention is not limited to this. The microwave processing step or the roasted leaf step or the drying step is performed without performing the GABA enrichment processing step. May go. Further, in the present embodiment, after performing the GABA enrichment treatment step on the young leaves of barley, which is an example of green leaves of the grass family, the microwave treatment step or the roasted leaf step is performed as it is, but the invention is not limited to this. Instead, after performing the GABA enrichment treatment step, the microwave treatment step or the roasted leaf step may be performed after performing the crushing step of crushing the young leaves.

(Embodiment 3) A method for producing healthy tea according to another embodiment of the present invention will be described. This embodiment is one of the embodiments of the invention according to claim 9, in which a general pot roasting tea manufacturing process is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment process. Things. In the present embodiment, first, a young leaf of barley, which is an example of a green leaf of a harvested gramineous plant, is described in the first embodiment.
The washing step, the cutting step, and the GABA enrichment step are performed in the same procedure as in the above.

After that, the same steps as those in the general manufacturing process of roasted tea are performed. First, a roasted leaf step is performed as an enzyme inactivating step. The roasting leaf step corresponds to the steaming step and the rough kneading step in the manufacturing method according to the first embodiment, and is performed by using a batch roasting leaf machine having an iron pot or a continuous roasting leaf machine having a rotary furnace. Do. In this step, young leaves are roasted for 7 to 10 minutes using an iron pot or a rotary furnace heated to 230 ° C. or higher. At this time, it is preferable that the temperature of the young leaves does not exceed 150 ° C. When the temperature of the young leaves exceeds 150 ° C, the G in the young leaves
This is because ABA tends to decrease.

After the roasting leaf step, a cooling step of cooling the young leaves and a kneading step as a kneading step of kneading the young leaves are performed in the same procedure as in the first embodiment. Thereafter, a water drying step is performed as a drying step for drying the young leaves. The water drying step includes a batch-type water dryer having a rotary body and one or two leaf collecting plates attached to the body, and an inclined rotary cylinder having a substantially cylindrical shape. Continuous water dryers arranged in multiple axial directions,
Or, it is performed using a middle massage machine. The exhaust temperature is adjusted to about 60 ° C., and the young leaves are dried for about 5 to 7 minutes so that the degree of drying becomes uniform. After the water drying step, the middle rubbing step may be performed for about 30 to 40 minutes by the same procedure as in the first embodiment. After that, while drying the young leaves, a special roasting process is carried out to create a unique shape similar to a pot roasted tea and further improve the unique flavor. The roasting process is performed for about 90 minutes using a rotary or fixed batch roasting machine or a water dryer. Thereafter, a final drying step is performed as necessary. Thus, health tea is completed. In the present embodiment, the roasted leaf step is performed, but instead of the roasted leaf step, a microwave processing step may be performed as in the first embodiment.

In the present embodiment, a GABA enrichment process is performed on barley young leaves, which are an example of green leaves of grasses, and then a roasted leaf process, a cooling process, a rolling process, and a water drying process are sequentially performed. However, the present invention is not limited to this, and the roasted leaf process or the drying process may be performed without performing the GABA enrichment process. In the present embodiment, the young leaves of barley, which is an example of green leaves of grasses, are GABA
After performing the enrichment process, the roasted leaf process is performed as it is, but is not limited to this. After performing the GABA enrichment process, perform the coarse crushing process of coarsely crushing the young leaves. A roasted leaf process may be performed.

(Embodiment 4) A method for producing healthy tea according to still another embodiment of the present invention will be described. The present embodiment is one of the embodiments of the invention according to claim 12, in which a general black tea production process is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment treatment process. is there. In the present embodiment, first, a young leaf of barley, which is an example of a green leaf of a harvested gramineous plant, is described in the first embodiment.
The washing step and the cutting step are performed in the same procedure as described above.

Thereafter, a process similar to the manufacturing process called "orthodox manufacturing method" for general black tea is performed. First,
A withering process is performed to make the fresh leaves wither and soften, and at the same time, activate the enzyme to produce aroma and taste. The withering process is performed until the weight of the young leaves is reduced by 30 to 40% by allowing the young leaves to stand in a withering room adjusted to a temperature of 22 to 27 ° C and a humidity of 60% or less for 15 to 18 hours. This may be done by spreading the young leaves on a mesh in a well-ventilated room.

Thereafter, a GABA enrichment step is performed in the same procedure as in the first embodiment. As described above, when the GABA enrichment step is performed after the withering step, G is efficiently reduced.
This is preferable because ABA increases. The GABA enrichment step is not limited to the step after the withering step, and may be performed at any stage before the drying step described later. A kneading step is performed as a kneading step for kneading the young leaves softened by the withering step. This step is performed in order to crush the tissues and cells of the young leaves and to proceed uniformly and promptly with the enzyme fermentation in this step and the subsequent fermentation step. This step is performed for 45 minutes to 50 minutes.
It is good to do it for about a minute. Thereafter, a fermentation step of fermenting the young leaves with the enzymes in the young leaves is performed. This step is performed at 20 to 25 ° C.
Leave the young leaves under the condition of humidity of 90% or more to prevent the young leaves from drying.

Thereafter, a heating step is performed to stop the fermentation by applying heat to the young leaves and to dry the young leaves. In the drying process,
Hot air of about 100 ° C. is blown into the young leaves, and dried so that the water content is 5% or less, preferably 3% or less. Thus, health tea is completed. In the middle of the above steps, a step of facilitating fermentation, a step of adjusting the size of young leaves, and the like may be appropriately performed. In addition, after the kneading step and before the fermentation step, a lump breaking step in which a lump formed by the kneading is loosened by applying a pressing force and a sieving step may be performed. Further, the operation in which the kneading step, the deflocating step and the sieving step are set as one set may be repeated 3 to 5 times.

In the present embodiment, a method called “orthodox method” of the method for producing black tea is referred to as GABA method.
It is intended to produce healthy tea by applying it to barley young leaves that have been subjected to an enrichment process, but is not limited to this, and black tea production methods such as the CTC method, the Rotaben method, and the leg-cut method are used.
It may be applied to the young leaves of barley that has been subjected to the GABA enrichment treatment step. When the CTC manufacturing method or the Rotaben manufacturing method is applied, finer health tea can be manufactured.

Further, a method for producing fermented tea other than black tea is described in G.
You may combine with an ABA enrichment process step. For example,
GABA enrichment process was performed for fermented tea production methods such as semi-fermented tea such as oolong tea, wrapping tea, post-fermented tea such as goishicha, Awabancha, slapstick tea, and Pooh tea, and strong fermented tea. It can be applied to young barley leaves.

In the present embodiment, the GABA enrichment process is performed after the wilting process is performed on the young leaves of barley, which is an example of the green leaves of the grass family, but the present invention is not limited to this. Alternatively, the kneading step or the drying step may be performed directly after the withering step without performing the GABA enrichment treatment step. Further, in the present embodiment, after the cutting step is performed on the young leaves of barley, which is an example of green leaves of the gramineous plant, the withering step is performed as it is, but the cutting step is not limited thereto. After that, a crushing step of crushing young leaves may be performed, and then a withering step may be performed.

(Embodiment 5) A method for producing a health drink according to still another embodiment of the present invention will be described. In addition, in this specification, a "healthy drink" means a drink useful for promoting health, and any drink that can promote health,
It includes any beverage. Specifically, powder,
It also includes drinks prepared by dissolving the components of health drinks in the form of granules, concentrates, solids, frozen products, etc. in liquids such as water. The term "healthy drink" also includes "healthy drink base" which can be prepared by dissolving in a liquid such as water. Here, “the source of health drink” is the raw material of health drink.
It is also called a health drink extract, a health drink material, and the like. This embodiment is one of the embodiments of the invention according to claim 14 or 15, wherein a general green tea drink or instant tea is produced on green leaves of a gramineous plant that has been subjected to a GABA enrichment treatment step. The process is applied to manufacture a powdered health drink base that can be prepared by dissolving it in a liquid such as water. In the present embodiment, first, a washing step, a cutting step, a GABA enrichment step, and an enzyme are performed on young leaves of barley, which is an example of green leaves of a harvested gramineous plant, according to the same procedures as those in Embodiments 1 to 3. Deactivate step, cooling step, coarse kneading step as kneading step, kneading step as kneading step, middle kneading step as kneading step, fine kneading step as kneading step, drying step, finishing processing step, wheat barley tea To manufacture. Thereafter, the barley young leaf tea produced through the above steps is put into water or hot water, and a water-soluble component of the tea is leached into water or hot water to perform a leaching step for obtaining a leaching solution. Thereafter, a drying precipitation step of drying the leachate and a pulverizing step of pulverizing the leachate are performed. The drying and precipitation step is carried out by adding an excipient such as dextrin, cyclodextrin, starch, maltose or the like as necessary, and then spray-drying, freeze-drying or the like. The pulverizing step is performed by a known method using a machine such as a crusher, a mill, a blender, and a stone mill. Thereafter, a sterilization process such as air current sterilization, high-pressure sterilization, and heat sterilization is performed. In this way, a powdered health drink is completed. Further, the present invention is not limited to the powder form, and may be used as a base for a health drink in a predetermined form such as a granule, a solid, a liquid, and a concentrated liquid. In addition, instead of performing a steaming step, a cooling step, a rough kneading step, a kneading step, a middle kneading step, a fine kneading step, and a drying step, a withering step according to the same procedure as in Embodiment 4 above, a kneading step as a kneading step, A fermentation step and a drying step may be performed.

[0095]

EXAMPLES The present invention will be described below with reference to examples.
It goes without saying that the present invention is not limited by this embodiment. (Embodiment 1) This embodiment is an embodiment of the present invention. Barley young leaves as an example of green leaves of grasses,
When the height reached 30 cm, it was cut off. The young leaves were washed with water to remove mud and the like attached thereto, and a washing step was performed. Thereafter, the young leaves were packed in a plastic bag, the air was evacuated, nitrogen was filled, and then anaerobic treatment was performed at 40 ° C. for 6 hours to perform a GABA enrichment treatment step. Then
After cutting the young leaves to about 5 cm, put them in an iron pot,
The mixture was roasted in a kettle at 250 ° C. for 10 minutes to perform an enzyme inactivation step. Thereafter, the young leaves were subjected to a cooling treatment at room temperature, and then the young leaves were roughly kneaded for 10 minutes to perform a kneading step. Thereafter, the young leaves were placed in a dryer, dried at 70 ° C. for 10 hours, and crushed to obtain healthy tea.

When the obtained wheat young leaf tea (healthy tea) of the present example was infused with a suitable amount of hot water and drunk, it was fragrant and delicious. Under the following amino acid automatic analyzer operating conditions, when the GABA content contained in the healthy tea of this example was measured,
891 mg / 100 g. In addition, healthy tea 1 of this example
0 g was leached with 300 ml of hot water (95 ° C.) for 2 minutes, and GAB contained 70% or more of the amount contained in the healthy tea of this example.
A has leached and its concentration is 21.5mg / 100m
l. Except that the GABA enrichment step was not performed, healthy tea was produced by the same production method as that of the present example except that the GABA content in the healthy tea was 213 mg / 100 g. there were. Here, the measurement of the GABA content was performed using the amino acid automatic analyzer under the following operating conditions.

<Operation conditions of automatic amino acid analyzer> Model: JLC-500 / V (JEOL Ltd.) Column: LCR-6, 4 mm × 90 mm (JEOL Ltd.) Mobile phase: lithium citrate buffer (Japan) Electronics Co., Ltd.) P-21 (pH 2.98, Li 0.105 mol / l) 0 → 16.3 min P-12 (pH 3.28, Li 0.26 mol / l) 16.3 → 36.1 min P-13 (pH 3.46, Li 0.80 mol / l) 36.1 → 56.0 min P-14 (pH 2.83, Li 1.54 mol / l) 56.0 → 63.4 min P-15 (pH 3.65, Li 1.54 mol / l) 63.4 → 80.0 min Reaction solution: Ninhydrin / hydridantine TS (Wako Pure Chemical) Temperature: Column 35 ℃ (0 → 16.3min), 64 ℃ (15.3 → 31.0min) 44 ℃ (31.0 → 44.4min), 72 ℃ (63.4 → 80.0min) Reaction tank 135 ℃ Flow rate: transfer Phase 0.50 ml / min Reaction solution 0.30 ml / min Measurement wavelength: 570 nm From above, health tea produced by the production method of this example contains a large amount of GABA with high nutritional value. I found out.

(Embodiment 2) This embodiment is another embodiment of the ninth aspect of the present invention. Barley young leaves as an example of green leaves of grasses were cut off when their height reached 30 cm. The young leaves were washed with water to remove mud and the like attached thereto, and a washing step was performed. The young leaves were cut to about 3 cm, and immersed in a 3% by weight sodium glutamate solution at 30 ° C. for 5 hours to perform a GABA enrichment treatment step.

Next, after the young leaves were centrifuged and dehydrated, an enzyme inactivation step by steaming heat treatment was performed for 120 seconds using a feeding steamer. Then, after performing the cooling treatment of the young leaves at room temperature, coarsely kneaded until the water content becomes about 50%, further kneading, medium kneading, the kneading step of fine kneading and the drying step to reduce the water content to about 10%. did. Next, the young leaves were placed in a drier and dried at 70 ° C. so that the water content was 3% or less, and then further crushed to obtain wheat young leaves tea as healthy tea.

The GABA content contained in the healthy tea of this example was measured under the same operating conditions for the automatic amino acid analyzer as in Example 1, and found to be 211 mg / 100 g. In addition, except that the young leaves were immersed in tap water in the GABA enrichment treatment step, healthy tea was produced by the same production method as the production step of this example, and the GABA content contained in the healthy tea was It was 5 mg / 100 g. From the above, it was found that the healthy tea produced by the production method of this example contains a large amount of GABA having high nutritional value, even though the heat treatment is performed.

(Embodiment 3) This embodiment is still another embodiment of the ninth aspect of the present invention. Green leaves of rice (Koshihikari) as an example of green leaves of grasses were cut off when their height became 20 cm. 100g of this green leaf is cut into about 5cm and microwave oven (RE-121 made by Sharp)
For 2 minutes to perform a microwave treatment step as an enzyme inactivation step. Thereafter, after a cooling step, a rough kneading step as a kneading step was performed, followed by drying at 60 ° C. for 6 hours to perform a drying step. Using a blender, powdered health tea was obtained by pulverizing 200 mesh so that about 90% could pass through. The GABA content contained in the powdered health tea of this example was measured under the same operating conditions for the automatic amino acid analyzer as in Example 1 and found to be 198 mg / 100 g. In addition, except that the enzyme inactivation step was performed by steaming green leaves for 120 seconds, a powdered healthy tea was produced by the same production method as the production step of this example. GABA content is 10mg / 100g
Met. From the above, it was found that the health drink manufactured by the manufacturing method of this example contains a large amount of GABA having high nutritional value.

[0102]

As described above, the health tea and the health beverage according to the present invention are novel and high in nutritional value having both the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid. . Further, according to the method for producing healthy tea and healthy beverage according to the present invention, it is possible to produce healthy tea and healthy beverage having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/212 A23L 1/212 Z 1/305 1/305 2/52 2/02 Z 2/02 2 / 00 FF term (reference) 4B016 LC07 LE05 LG16 LP06 LP13 4B017 LC03 LG14 LG15 LP05 LP18 4B018 LB08 LE05 MD19 MD59 MD61 ME04 MF01 MF04 MF06 MF13 MF14 4B027 FB01 FB08 FB10 FB15 FC06 FE06 FK11 FP11 FP11

Claims (15)

[Claims] 1. A health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been rubbed and has γ-aminobutyric acid in a dry weight of 50%.
Health tea characterized by containing more than 0 mg / 100 g. 2. A healthy tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming and kneading treatment, and has γ-aminobutyric acid as a dry weight. Healthy tea characterized by containing more than 20 mg / 100 g. 3. A health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to rubbing treatment and γ-aminobutyric acid-enriched treatment. A healthy tea characterized by: 4. A green leaf healthy tea of a Gramineae plant, comprising kelp tea, pine needle tea, elephantwood tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, genoshoko tea, green tea, Turmeric tea, horsetail tea, Kawahara Seimei tea, Vladimir tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, chamomile tea, ginger tea, safflower tea , Saffron tea, Comfrey tea, Shiitake tea, Tochu tea, Gymnema tea,
Mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea, brown rice tea, barley tea, urajirogashi tea, kakiodoshi tea, chamomile tea, karin tea,
Mulberry leaf tea, genoshoco tea, burdock tea, saffron tea,
From the group consisting of perilla tea, ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, murine mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat fruit tea, green tea, and ginger tea A healthy tea mixed with one or a plurality of selected teas, wherein the green leaf healthy tea of the Gramineous plant is rubbed and dried with γ-aminobutyric acid (γ-aminobutyric acid) Health tea characterized by containing more than 500 mg / 100 g by weight. 5. A green leaf healthy tea of a Gramineae plant, kelp tea, pine needle tea, eleuthero tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, gennoshoko tea, green tea, Turmeric tea, horsetail tea, Kawahara Seimei tea, Vladimir tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, chamomile tea, ginger tea, safflower tea , Saffron tea, Comfrey tea, Shiitake tea, Tochu tea, Gymnema tea,
Mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea, brown rice tea, barley tea, urajirogashi tea, kakiodoshi tea, chamomile tea, karin tea,
Mulberry leaf tea, genoshoco tea, burdock tea, saffron tea,
From the group consisting of perilla tea, ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, murine mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat fruit tea, green tea, and ginger tea A healthy tea mixed with one or a plurality of selected teas, wherein the green leaf healthy tea of the gramineous plant has been subjected to steaming treatment and rubbing treatment, and has γ-aminobutyric acid (γ-aminobutyri).
c) is more than 20 mg / 100 g by dry weight. 6. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and contains γ-aminobutyric acid in a dry weight of 50%.
A health drink characterized by containing more than 0 mg / 100 g. 7. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming treatment and rubbing treatment and has a dry weight of γ-aminobutyric acid (γ-aminobutyric acid). A health drink characterized by containing more than 20 mg / 100 g by weight. 8. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and γ-aminobutyric acid-enriched. A health drink characterized by the following. 9. A method for producing healthy tea from green leaves of a grass plant, comprising: an enzyme inactivating step of heating to inactivate enzymes of the green leaves; and cooling the green leaves obtained in the enzyme inactivating steps. A method for producing healthy tea, comprising: a cooling step of causing the green leaf obtained in the cooling step to be rubbed; and a drying step of drying the green leaf obtained in the rubbing step. 10. The method according to claim 9, wherein a γ-aminobutyric acid enriching step for increasing γ-aminobutyric acid contained in green leaves is performed before the enzyme inactivating step. A method for producing the health tea according to the above. 11. The enzymatic inactivation step includes a steaming step of steaming green leaves, a boiling step of boiling green leaves, a microwave GABA holding step of irradiating the green leaves with microwaves, and a roasted leaf GABA for performing roasted leaf treatment. The method for producing healthy tea according to claim 9, comprising at least one of a group consisting of a holding step. 12. A method for producing healthy tea from green leaves of a gramineous plant, comprising leaving the tea in an atmosphere having a predetermined temperature and a predetermined humidity for a predetermined time,
A withering step of withering the green leaves, a kneading step of kneading the green leaves obtained in the withering step, and leaving for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity,
A method for producing health tea, comprising: a fermentation step of fermenting green leaves obtained in the kneading step; and a drying step of drying green leaves obtained in the fermentation step. 13. The γ-aminobutyric acid (γ-aminobutyric acid) contained in green leaves at an optional stage before the drying step.
The method for producing healthy tea according to claim 12, wherein a γ-aminobutyric acid enrichment treatment step is performed to increase the amount. 14. A method for producing a health drink from a green leaf of a grass plant, comprising: an enzyme inactivating step of heating to inactivate the enzyme of the green leaf; and cooling the green leaf obtained in the enzyme inactivating step. A cooling step of allowing the green leaf obtained in the cooling step to be rubbed, a drying step of drying the green leaf obtained in the rubbing step, and putting the green leaf obtained in the drying step in water to form a component. A method for producing a health drink, comprising: a leaching step of leaching in water to obtain a leaching solution; and a drying and precipitation step of drying the leaching solution obtained in the leaching step to precipitate green leaf components. 15. A method for producing a health drink from a green leaf of a gramineous plant, comprising leaving the health drink in an atmosphere having a predetermined temperature and a predetermined humidity for a predetermined time,
A withering step of withering the green leaves, a kneading step of kneading the green leaves obtained in the withering step, and leaving for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity,
A fermentation step of fermenting the green leaves obtained in the kneading step; a drying step of drying the green leaves obtained in the fermentation step; putting the green leaves obtained in the drying step in water, and leaching the components in water A method for producing a health drink, comprising: a leaching step of obtaining a leaching solution by drying; and a drying / precipitation step of drying the leaching solution obtained in the leaching step to precipitate green leaf components.