JP2005204527A - Green tea, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain green tea containing more active ingredients such as catechins or amino acids than those contained in conventional green tea, where the active ingredients are easily decocted: and to provide a method for producing the green tea. <P>SOLUTION: The method for producing the green tea comprises sequentially subjecting tea leaves produced through a rough tea manufacturing process comprising steaming, rough rolling, rolling, middle rolling, fine rolling and drying sequentially performed, to selecting, extract spraying, drying and blending sequentially performed in a finishing process of tea manufacturing so that extract efficiently permeates into the tea leaves. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing green tea.

  Generally, green tea is manufactured through a rough tea manufacturing process and a finished tea manufacturing process, and in the rough tea manufacturing process, steaming, rough koji sprinkling, medium cooking, fine kneading, and drying are usually performed in order. .

In the finished tea production process, selection, drying, combination (blending), and packaging are usually performed in order.
(See Patent Document 1)
By the way, in the conventional tea leaves manufactured through the above crude tea manufacturing process and finished tea manufacturing process, it takes time to brew the active ingredients such as catechins and amino acids when adding tea. In addition, the amount of these active ingredients decocted is small.

  The present invention was developed in view of the above circumstances, and the object of the present invention is that of green tea that contains more active ingredients such as catechins and amino acids than ever before, and that these active ingredients are easy to brew. It is to provide a manufacturing method.

  In order to achieve the above object, the invention described in claim 1 is characterized in that an extract extracted from tea leaves is separately spread and dried with respect to tea leaves brewed in the crude tea production process. Is.

  The invention according to claim 2 is a step of spreading an extract extracted separately from tea leaves and a step of drying the tea leaves on which the extract is spread with respect to the tea leaves produced in the crude tea production process in which tea leaves are brewed. Are provided during the finishing tea production process.

  According to the invention described in claim 1, the tea leaves brewed in the crude tea production process are spread with an extract extracted from the tea leaves separately, and the tea leaves are dried, so that an active ingredient such as catechin is contained. As a result, the tea leaves contain more active ingredients such as catechins and amino acids than ever before, and these active ingredients are easily brewed.

  In the invention according to claim 2, catechin is obtained by spreading an extract extracted from tea leaves separately in the finished tea production process and drying the tea leaves brewed in the crude tea production process. Since the permeation of the extract containing the active ingredients such as the above into the tea leaves is carried out efficiently, the tea leaves will contain more active ingredients such as catechins than before, and the brewing of these active ingredients will be smoother Can be done.

  Next, an embodiment of the present invention will be described.

  That is, in the present invention, green tea is produced by subjecting fresh leaves to various treatments in the rough tea production process and the finish tea production process described below.

First, the crude tea production process shown in FIG. 1 is the same as the conventional process, that is,
1. Steaming (steamed fresh leaves are steamed)
2. Coarse rice cake (dry with hot air)
3. Twist (we massage while applying force so that moisture of tea leaves comes out)
4). Medium pot (dry with hot air to make the water uniform)
5). Seiki (to further reduce the moisture and to adjust the shape, massage with more heat and force)
6). Dry (dry until moisture content is 3-5% for storage)
It consists of the above 6 steps.

Next, the finished tea production process shown in FIG. 2 is performed using the crude tea produced in the crude tea production process shown in FIG. Sorting (shaping the crude tea to adjust the shape of the tea leaves)
8). Extract cloth (sprayed from tea leaves or steamed tea leaves as needed)
9. Dry (dry the tea leaves)
10. Combined (mix well enough to make the product uniform)
11. Packaging (finished tea is packed in bags, etc.)
It consists of the above 5 steps.

FIG. 3 shows another example of the finished tea manufacturing process. The finished tea manufacturing process shown in FIG.
7). Extract cloth (sprayed from tea leaves or steamed tea leaves as needed)
8). Dry (dry the tea leaves)
9. Sorting (shaping the crude tea to adjust the shape of the tea leaves)
10. Combined (mix well enough to make the product uniform)
11. Packaging (finished tea is packed in bags, etc.)
It consists of a process.

  That is, the finished tea production process shown in FIG. 3 is different from the finished tea production process shown in FIG. 2 in that an “extracting and spreading” process and a “drying” process are performed before the “selecting” process.

  Thus, the extract to be distributed in the “extract distribution” step in the above-described finished tea production process is extracted in advance, and in the embodiment, the tea leaf of the second tea finish having a high catechin content is cut to about 3 mm. At the same time, 140g of the cut tea leaves are placed in 1.4 liters of hot water at 100 degrees Celsius and stirred for 15 minutes as Extract A, and the most tea-finished tea leaves are cut to about 2mm. At the same time, 140 g of the cut tea leaves and 1.4 liters of hot water at 80 degrees Celsius and decocted for 20 minutes while stirring are used as Extract B.

In addition, it is necessary to change the extraction conditions of an extract with the tea leaves used for extract extraction.
As the tea leaves from which the extract is extracted, raw tea leaves or steamed tea leaves may be crushed or frozen and then crushed.

  Next, in the “extract spreading” step, the above extract was sprayed at a rate of 1000 cc on 28 kg of tea leaves with a sprayer.

  In addition, because the tea leaves contain a lot of water due to the “extracting and spreading” process described above, the “drying” process in the finished tea production process requires a longer roasting time or a roasting temperature than the conventional drying process. Need to be high.

  That is, in the “drying” process in the conventional finished tea production process, usually the roasting temperature is 80 degrees Celsius to 100 degrees Celsius and the roasting time is 10 minutes to 20 minutes. In the “drying” step in the process, the roasting temperature needs to be 55 degrees Celsius to 220 degrees Celsius, and the roasting time needs to be 3 minutes to 100 minutes.

  Thus, in the embodiment, in the “drying” process in the finished tea production process, the roasting temperature was 92 degrees Celsius and the roasting time was 25 minutes.

    Next, the tea leaves made by the conventional crude tea manufacturing process and the finished tea manufacturing process, and the tea leaves made by the above-described rough tea manufacturing process shown in FIG. 1 and the finished tea manufacturing process shown in FIG. Table 1, Table 2, and Table 3 show the test results with the tea leaves and tea leaves made using Extract B).

Table 1 shows the results of measuring free amino acids (TFAA) as umami components contained in tea leaves by the near infrared diffuse reflection photometry method.

    As is clear from Table 1, the tea leaves finished in the crude tea production process and the finished tea production process according to the present invention contain more free amino acids than the tea leaves finished in the conventional crude tea production process and the finished tea production process. The amount increased by 27 to 36 percent.

Table 2 shows the results of measuring catechins contained in the extract by high performance liquid chromatography.

  As is apparent from Table 2, the tea leaves finished in the crude tea production process and the finished tea production process according to the present invention have a higher catechin content than the tea leaves finished in the conventional crude tea production process and the finished tea production process. Increased by 6 to 14.7 percent.

Table 3 shows the results of evaluation by a Japanese tea appraiser based on a score of 0 to 5 obtained by immersing 4 grams of each tea leaf in 200 cc of hot water of 95 degrees Celsius for 40 seconds.

    As apparent from Table 3, the tea leaves obtained in the production process according to the present invention were higher than the tea leaves obtained in the conventional production process in each evaluation of bitterness, astringency, sweetness, and concentration.

  However, it is not always clear why the results shown in Tables 1 to 3 above are obtained when the extract is spread and dried in the finished tea production process against the tea leaves brewed by the crude tea production process. However, such preferred green tea was always obtained in experiments repeatedly conducted by the present inventor.

Explanatory drawing which shows an example of the rough tea manufacturing process concerning this invention. Explanatory drawing which shows an example of the finishing tea manufacturing process concerning this invention. Explanatory drawing which shows the other example of the finishing tea manufacturing process concerning this invention.

Claims (2)

  Green tea, which is made by spreading the extract extracted from tea leaves and drying them for tea leaves brewed in the crude tea production process   The process of spreading the extract extracted from the tea leaves and the process of drying the tea leaves on which the extract is spread are provided in the finished tea production process for the tea leaves produced in the crude tea production process where the tea leaves are brewed. A method for producing green tea.