JP2010187657A - Leaves of burdock tea, extract of burdock tea leaf using the same, burdock tea leaf-containing food and method for producing burdock tea leaf - Google Patents
Leaves of burdock tea, extract of burdock tea leaf using the same, burdock tea leaf-containing food and method for producing burdock tea leaf Download PDFInfo
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- JP2010187657A JP2010187657A JP2009193145A JP2009193145A JP2010187657A JP 2010187657 A JP2010187657 A JP 2010187657A JP 2009193145 A JP2009193145 A JP 2009193145A JP 2009193145 A JP2009193145 A JP 2009193145A JP 2010187657 A JP2010187657 A JP 2010187657A
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Abstract
Description
本発明は、ごぼうの根部を用いて製造したごぼう茶葉、ごぼう茶葉抽出液、ごぼう茶葉含有食品、及びごぼう茶葉製造方法に関する。 The present invention relates to a burdock tea leaf, a burdock tea leaf extract, a burdock tea leaf-containing food, and a burdock tea leaf production method.
ごぼうの根部は、食物繊維が豊富であり、カフェ酸やクロロゲン酸などのポリフェノールを多く含有していることから健康的にも、栄養的にも好ましく、古くから多く親しまれている食材である。 The burdock root is rich in dietary fiber and contains a large amount of polyphenols such as caffeic acid and chlorogenic acid, so it is healthy and nutritious, and is a food that has been popular a long time ago.
しかしながら、ごぼうの根部は灰汁が強いため、飲料のみならず食用にするにしても灰汁抜きをするなどの処理が必要である。飲料の原料に灰汁の強いごぼうの根部を用いる場合、そのような処理として特許文献１、２に記載の技術が提案されている。 However, since the root of burdock is strong in lye, it is necessary to remove the lye even if it is edible as well as a drink. When using a burdock root part with strong lye as a raw material for beverages, the techniques described in Patent Documents 1 and 2 have been proposed as such treatment.
特許文献１には、土臭さや重くてこもったような香気成分の印象を軽減し、かつそれでいてゴボウ等の原料素材の特徴的風味を活かした飲食物原料を提供することを目的として、ゴボウの搾汁液を処理して得られた調整ゴボウ搾汁液を減圧蒸留後、カラム濃縮法によって得られる香気成分濃縮物の成分が、特定の関係式を全て満足することを特徴とする飲食物原料が記載されている。 Patent Document 1 describes the squeezing of burdock for the purpose of reducing the impression of earthy odors and heavy and fragrant ingredients, while still providing a food and drink material that takes advantage of the characteristic flavor of raw material such as burdock. A raw material for food and drink is described in which the components of the aromatic component concentrate obtained by the column concentration method satisfy all the specific relational expressions after the reduced pressure distillation of the adjusted burdock juice obtained by treating the juice is performed. ing.
また、特許文献２には、野菜類は、体積に対して含有される成分量が少ないことから、多くの量を食さなければ必要とする量の成分を摂取できない不都合があるため、そのような特徴的な成分を容易に摂取することができ、健康の維持や増進に寄与し得るようにすることを目的として、原料の中国野菜であるサンジャーサイ（別名、皇帝菜）を少なくとも乾燥及び／又は焙煎することにより、体積に対して、含有される特徴的な成分の割合を増大した茶風物としたことを特徴とする中国野菜による茶風物が記載されている。 In addition, in Patent Document 2, since vegetables contain a small amount of components with respect to volume, there is an inconvenience that a necessary amount of components cannot be ingested unless a large amount is eaten. In order to be able to easily ingest various characteristic ingredients and contribute to the maintenance and enhancement of health, at least dried and dried Sangsai Sai (aka Emperor vegetables), a Chinese vegetable ingredient. A tea-flavored Chinese vegetable characterized by having a tea-flavored material in which the proportion of characteristic components contained in the volume is increased by roasting is described.
しかし、特許文献１に記載の技術には、土臭さや重くてこもったような香気成分を除去することができるが、同時に、ごぼう本来の美味しさや香りなども除去され、嗜好の低いものとなってしまうという問題がある。 However, the technology described in Patent Document 1 can remove earthy odor and heavy and fragrant components, but at the same time, burdock's original taste and aroma are also removed, resulting in low taste. There is a problem of end.
また、特許文献２に記載の技術には、茶用飲料としては生っぽさが残ってしまうため、味、風味、香りに劣るという問題がある。 In addition, the technique described in Patent Document 2 has a problem that it is inferior in taste, flavor, and fragrance because tea leaves remain as a tea beverage.
本発明は前記課題に鑑みてなされたものであり、ごぼう本来の味、風味、香りをそのまま活かし、且つ飲食し易いごぼう茶飲料やごぼう茶葉含有食品を得ることのできるごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法を提供することを第１の目的としている。
また、本発明は前記第１の目的に加え、さらに、抗酸化能を高めたごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法を提供することを第２の目的としている。
The present invention has been made in view of the above-mentioned problems, and uses the burdock tea leaves that can make use of the burdock's original taste, flavor, and fragrance as they are, and can be easily eaten and drunk, and can be obtained. It is a first object to provide a burdock tea leaf extract, a burdock tea leaf-containing food, and a burdock tea leaf production method.
Further, in addition to the first object, the present invention further provides a burdock tea leaf having enhanced antioxidant ability, a burdock tea leaf extract and a burdock tea leaf-containing food using the same, and a burdock tea leaf production method. The purpose is.
〔１〕前記課題を解決した本発明に係るごぼう茶葉は、表皮を含む生のごぼう根部を裁断して３０〜７０℃で乾燥することにより製造されたごぼう茶葉であって、フルクトースを２９ｍｇ／ｇを超えて含有していることを特徴としている。
本発明に係るごぼう茶葉は、表皮を含んだ生のごぼうの根部を用いて製造しているため、ごぼう本来の味成分、風味成分、香り成分を多く含有しており、また、単位数量あたりのフルクトースの含有量をこのような特定の範囲に制御することによって程よい甘みとごぼうの旨みとなるこく味を得ることができる。
[1] A burdock tea leaf according to the present invention that has solved the above-mentioned problems is a burdock tea leaf produced by cutting a raw burdock root portion including the epidermis and drying at 30 to 70 ° C., wherein fructose is 29 mg / g. It is characterized by containing exceeding.
Since burdock tea leaves according to the present invention are produced using the root of raw burdock including the epidermis, they contain a lot of burdock's original taste components, flavor components, and fragrance components, and per unit quantity. By controlling the content of fructose in such a specific range, it is possible to obtain a rich taste that provides moderate sweetness and burdock taste.
〔２〕本発明に係るごぼう茶葉は、ＯＲＡＣ値が７３．１μｍｏｌ ＴＥ／ｇ以上であるのが好ましい。
このようにすると、抗酸化能が高いので健康増進効果を期待することができる。
[2] The burdock tea leaves according to the present invention preferably have an ORAC value of 73.1 μmol TE / g or more.
If it does in this way, since the antioxidant ability is high, it can expect the health promotion effect.
〔３〕また、本発明に係るごぼう茶葉抽出液は、前記〔１〕又は〔２〕に記載のごぼう茶葉を使用して製造したことを特徴としている。
このように、本発明に係るごぼう茶葉抽出液は、前記〔１〕に記載のごぼう茶葉を使用して製造した場合、ごぼう本来の味、風味、香りを有し、且つ甘みを呈することができる。また、前記〔２〕に記載のごぼう茶葉を使用して製造した場合、抗酸化能を高くすることができる。
[3] Moreover, the burdock tea leaf extract according to the present invention is characterized by being manufactured using the burdock tea leaf described in the above [1] or [2].
As described above, when the burdock tea leaf extract according to the present invention is produced using the burdock tea leaf described in the above [1], the burdock tea leaf has an original taste, flavor and aroma of burdock, and can exhibit sweetness. . Moreover, when manufactured using the burdock tea leaf as described in said [2], antioxidant ability can be made high.
〔４〕本発明に係るごぼう茶葉含有食品は、前記〔１〕に記載のごぼう茶葉、〔２〕に記載のごぼう茶葉、及び〔３〕に記載のごぼう茶葉抽出液を製造する際に使用した使用済みごぼう茶葉の群の中から選択される少なくとも一つを使用して製造したことを特徴としている。
このように、本発明に係るごぼう茶葉含有食品は、前記した群の中から選択される少なくとも一つを使用して製造しているので、ごぼう本来の味、風味、香りを有し、且つ甘みを呈することができる。
[4] The burdock tea leaf-containing food according to the present invention was used when producing the burdock tea leaf according to [1], the burdock tea leaf according to [2], and the burdock tea leaf extract according to [3]. It is produced using at least one selected from the group of used burdock tea leaves.
As described above, the burdock tea leaf-containing food according to the present invention is manufactured using at least one selected from the above-mentioned group, and thus has a burdock's original taste, flavor, fragrance, and sweetness. Can be presented.
〔５〕本発明に係るごぼう茶葉製造方法は、前記〔１〕に記載のごぼう茶葉を製造するためのごぼう茶葉製造方法であって、表皮を含む生のごぼう根部を所定の形状及び大きさのごぼう茶葉に裁断する裁断工程と、裁断したごぼう茶葉を３０〜７０℃で乾燥する乾燥工程とを含むことを特徴としている。
このように、本発明に係るごぼう茶葉製造方法は、生のごぼう根部を裁断した後に特定の温度範囲で乾燥することによってごぼうに含まれている多糖類を分解して単糖類のフルクトースを生成することにより、程よい甘みやごぼうの旨みとなるこく味を得ることができる。また、ごぼう茶葉を乾燥させることによって、ごぼうの香り、風味を増強することができる。
[5] A burdock tea leaf manufacturing method according to the present invention is a burdock tea leaf manufacturing method for manufacturing the burdock tea leaf according to the above [1], wherein a raw burdock root portion including an epidermis has a predetermined shape and size. It includes a cutting process for cutting into burdock tea leaves, and a drying process for drying the cut burdock tea leaves at 30 to 70 ° C.
As described above, the method for producing burdock tea leaves according to the present invention generates fructose, which is a monosaccharide by decomposing a polysaccharide contained in the burdock by cutting the raw burdock root portion and drying it at a specific temperature range. By this, it is possible to obtain a kokumi that has a moderate sweetness and umami taste. Moreover, the odor and flavor of burdock can be enhanced by drying the burdock tea leaves.
〔６〕本発明に係るごぼう茶葉製造方法は、前記裁断工程の前、及び前記裁断工程の後のうちの少なくとも一方に、前記ごぼう根部を３５〜９５℃で５〜１８０分間加熱処理する加熱処理工程を含むのが好ましい。
このような特定の条件の加熱処理工程を裁断工程の前及び裁断工程の後のうちの少なくとも一方を行うことによって、多糖類の分解をより促進することができるので、フルクトースの生成量を多くすることができる。そのため、より甘みやごぼうの旨みとなるこく味を得ることが可能となる。また、かかる加熱処理工程では比較的低温で加熱処理するため、ごぼう本来の味成分、風味成分、及び香り成分が損なわれ難い。また、裁断工程後に水さらしや洗浄を行っていないため抗酸化能を高くすることができる。そして、この加熱処理工程での加熱温度が前記した温度範囲内で比較的高い場合（例えば５０℃程度以上）、ポリフェノール酸化酵素を失活させることができ、さらに、当該加熱処理によってフルクトースをより多く生成することができるので、この生成されたフルクトースとメイラード反応物やポリフェノール等とが反応することにより、より安定な抗酸化物質になると考えられるため抗酸化能をより高くすることができる。
[6] The burdock tea leaf manufacturing method according to the present invention is a heat treatment in which the burdock root portion is heat-treated at 35 to 95 ° C. for 5 to 180 minutes before at least one of the cutting step and after the cutting step. Preferably a process is included.
By performing at least one of the heat treatment step under such specific conditions before the cutting step and after the cutting step, the degradation of the polysaccharide can be further promoted, so the amount of fructose produced is increased. be able to. Therefore, it becomes possible to obtain a rich taste that is more sweet and umami taste. In addition, since the heat treatment process involves heat treatment at a relatively low temperature, burdock original taste components, flavor components, and fragrance components are unlikely to be impaired. Moreover, since the water exposure and washing | cleaning are not performed after a cutting process, antioxidant ability can be made high. When the heating temperature in this heat treatment step is relatively high within the above-described temperature range (for example, about 50 ° C. or more), polyphenol oxidase can be inactivated, and more fructose can be obtained by the heat treatment. Since it can be produced, it is considered that the produced fructose reacts with a Maillard reaction product, polyphenol, or the like, so that it becomes a more stable antioxidant substance, so that the antioxidant ability can be further increased.
〔７〕本発明に係るごぼう茶葉製造方法は、前記乾燥工程後、乾燥したごぼう茶葉を１３２〜１８０℃で５〜５５分間焙煎する焙煎工程を含むのが好ましい。
このような焙煎工程を行うと、前記した加熱処理工程で生成されたフルクトースやごぼうに元々含まれている還元糖と、ごぼう茶葉に含まれるアミノ酸とがメイラード反応することによって、焙煎香（ロースト香）を付与することができる。そのため、ごぼうの灰汁によるえぐ味をマスクすることや、ごぼうの生臭さを低減することができ、芳しく香ばしいごぼうの香りと風味を増強することが可能となる。また、ごぼう茶葉はメイラード反応によって褐色を呈するようになるため、例えば、かかるごぼう茶葉を使用してごぼう茶葉抽出液を製造した場合、当該ごぼう茶葉抽出液は、琥珀色（黄褐色）から紅茶のような赤色を呈することができるようになる。また、このような特定の条件の焙煎工程を行うことによってポリフェノール酸化酵素をより確実に失活させることができるので抗酸化能をより高くすることが可能となる。
[7] The burdock tea leaf production method according to the present invention preferably includes a roasting step of roasting the dried burdock tea leaf at 132 to 180 ° C. for 5 to 55 minutes after the drying step.
When such a roasting step is performed, the fructose and burdock produced in the above-described heat treatment step and the reducing sugar originally contained in the burdock and the amino acid contained in the burdock tea leaf undergo a Maillard reaction, thereby roasting incense ( Roasted incense). Therefore, it is possible to mask the savory taste of burdock ash juice, to reduce the raw odor of burdock, and to enhance the flavor and flavor of savory burdock. In addition, since burdock tea leaves become brown due to the Maillard reaction, for example, when burdock tea leaf extract is produced using such burdock tea leaves, the burdock tea leaf extract is from amber (yellowish brown) to black tea. Such a red color can be exhibited. Moreover, since the polyphenol oxidase can be inactivated more reliably by performing the roasting step under such specific conditions, the antioxidant ability can be further increased.
本発明に係るごぼう茶葉は、表皮を含んだ生のごぼう根部を裁断して乾燥することにより製造されているため、ごぼう本来の味成分、風味成分、香り成分を多く含有している。そして、単位数量あたりのフルクトースの含有量を特定の範囲に制御しているため、程よい甘みとごぼうの旨みとなるこく味を得ることができる。その結果、当該ごぼう茶葉を使用して製造したごぼう茶飲料やごぼう茶葉含有食品にごぼう本来の味、風味、香り、程よい甘み及びごぼうの旨みを与えることができる。
特に、本発明に係るごぼう茶葉が焙煎して製造されているものである場合、当該ごぼう茶葉は、ごぼうの香り、風味がより増強され、焙煎香が付与されるため、より嗜好の高いものとなる。
また、本発明に係るごぼう茶葉が特定の条件の加熱処理工程及び特定の条件の焙煎工程のうちの少なくとも一方を行ったものである場合、高い抗酸化能を有する。
Since the burdock tea leaves according to the present invention are produced by cutting and drying raw burdock roots containing the epidermis, they contain a large amount of burdock original taste components, flavor components, and fragrance components. And since the content of fructose per unit quantity is controlled to the specific range, the rich taste which becomes moderate sweetness and the taste of burdock can be obtained. As a result, burdock tea beverages and burdock tea leaf-containing foods produced using the burdock tea leaves can be given the original taste, flavor, fragrance, moderate sweetness and burdock taste.
In particular, when the burdock tea leaves according to the present invention are manufactured by roasting, the burdock tea leaves have a higher taste because the burdock scent and flavor are further enhanced and roasted scent is added. It will be a thing.
Moreover, when the burdock tea leaf according to the present invention has been subjected to at least one of a heat treatment step under a specific condition and a roasting step under a specific condition, it has a high antioxidant capacity.
本発明に係るごぼう茶葉抽出液は、本発明に係るごぼう茶葉を使用して製造されている。そのため、ごぼう本来の味、風味、香りを有し、且つ甘みを呈し、飲み易いものとなる。また、高い抗酸化能を有する。 The burdock tea leaf extract according to the present invention is produced using the burdock tea leaf according to the present invention. Therefore, it has a burdock's original taste, flavor and fragrance, and is sweet and easy to drink. Moreover, it has high antioxidant ability.
本発明に係るごぼう茶葉含有食品は、本発明に係るごぼう茶葉、及び本発明に係るごぼう茶葉抽出液を製造する際に使用した使用済みごぼう茶葉のうちの少なくとも一方を使用して製造されている。そのため、ごぼう本来の味、風味、香りを有し、且つ甘みを呈し、食べ易いものとなる。また、高い抗酸化能を有する。 The burdock tea leaf-containing food according to the present invention is manufactured using at least one of the burdock tea leaf according to the present invention and the used burdock tea leaf used in producing the burdock tea leaf extract according to the present invention. . Therefore, it has an original taste, flavor and aroma of burdock, is sweet and easy to eat. Moreover, it has high antioxidant ability.
本発明に係るごぼう茶葉製造方法は、表皮を含む生のごぼう根部を裁断して乾燥させてごぼう茶葉を製造するだけであるので、ごぼう本来の味成分、風味成分、香り成分をほとんど損なうことなく多糖類を分解して単糖類であるフルクトースの含有量を高くすることができる。そのため、程よい甘みやごぼうの旨みとなるこく味を有するごぼう茶葉を製造することができる。
特に、特定の条件で行う加熱処理工程を経るごぼう茶葉製造方法によって製造されたごぼう茶葉は、甘みやこく味をさらに増強することができる。また、かかる加熱処理工程を行うことによってごぼう茶葉の抗酸化能を高くすることができる。
そして、特定の条件で行う焙煎工程を経るごぼう茶葉製造方法によって製造されたごぼう茶葉は、焙煎香を有するため非常に香ばしいごぼうの香りを付与することができるので生臭さが低減され、かかるごぼう茶葉を使用して製造したごぼう茶葉抽出液は、琥珀色から赤色を呈するため見た目にも美しい。また、かかる焙煎工程を行うことによってごぼう茶葉の抗酸化能をより高くすることができる。
Since the burdock tea leaf manufacturing method according to the present invention only cuts the raw burdock root portion including the epidermis and dries it to produce burdock tea leaves, the burdock's original taste component, flavor component, and fragrance component are hardly impaired. The content of fructose, which is a monosaccharide, can be increased by decomposing the polysaccharide. Therefore, it is possible to produce burdock tea leaves having a sweetness that is moderately sweet and umami taste.
In particular, burdock tea leaves produced by the method for producing burdock tea leaves that undergo a heat treatment step performed under specific conditions can further enhance the sweetness and taste. Moreover, the antioxidant ability of burdock tea leaves can be increased by performing such a heat treatment step.
And since the burdock tea leaves produced by the burdock tea leaf manufacturing method that undergoes a roasting process performed under specific conditions can have a very fragrant burdock scent because of having roasted incense, the raw odor is reduced and it takes The burdock tea leaf extract produced using burdock tea leaves is beautiful in appearance due to its amber to red color. Moreover, the antioxidant ability of burdock tea leaves can be increased by performing such a roasting process.
次に、本発明に係るごぼう茶葉、これを用いたごぼう茶抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法について詳細に説明する。 Next, the burdock tea leaf according to the present invention, the burdock tea extract and the burdock tea leaf-containing food using the same, and the burdock tea leaf production method will be described in detail.
本発明に係るごぼう茶葉は、表皮を含む生のごぼう根部を裁断して３０〜７０℃で乾燥することにより製造されたごぼう茶葉であって、フルクトースを２９ｍｇ／ｇを超えて含有している。
かかるごぼう茶葉は、本発明に係るごぼう茶葉製造方法によって製造することができる。本発明に係るごぼう茶葉製造方法については後に詳述する。
The burdock tea leaf according to the present invention is a burdock tea leaf produced by cutting a raw burdock root portion including the epidermis and drying at 30 to 70 ° C., and contains fructose in excess of 29 mg / g.
Such burdock tea leaves can be produced by the burdock tea leaf production method according to the present invention. The method for producing burdock tea leaves according to the present invention will be described in detail later.
ごぼうの味成分、風味成分、香り成分は、生のごぼう根部の表皮に多く含有されているため、生のごぼう根部の表皮を含むことによりごぼう本来の味、風味、香りをそのまま活かすことができる。 Since burdock's taste, flavor, and fragrance components are contained in the skin of raw burdock root, the burdock's original taste, flavor, and fragrance can be utilized as they are. .
フルクトースは、甘みが強い糖であるが、本発明に係るごぼう茶葉においては、単位数量当たりのフルクトースの含有量が２９ｍｇ以下であると、甘みが弱過ぎるため好ましくない。なお、単位数量当たりのフルクトースの含有量が８８ｍｇを超えると、甘みが強くなるため好まれない場合もあり得る。従って、フルクトースの含有量は２９ｍｇ／ｇを超え８８ｍｇ／ｇ以下とするのが好ましい。この範囲であればフルクトースの適度な甘みが得られるのでより好ましい。なお、フルクトースの含有量は、２５〜３５ｍｇ／ｇとするのがさらに好ましい。
なお、フルクトースの含有量は、例えば、ＨＰＬＣ法によって測定することができる。
Fructose is a sugar with a strong sweetness, but in the burdock tea leaves according to the present invention, it is not preferable that the content of fructose per unit quantity is 29 mg or less because the sweetness is too weak. In addition, since the sweetness will become strong when content of fructose per unit quantity exceeds 88 mg, it may not like. Accordingly, the fructose content is preferably more than 29 mg / g and not more than 88 mg / g. If it is this range, since the moderate sweetness of fructose is obtained, it is more preferable. The fructose content is more preferably 25 to 35 mg / g.
The content of fructose can be measured by, for example, an HPLC method.
本発明においては、フルクトースの含有量を加熱処理及び焙煎のうちの少なくとも一方を行うことにより多く含有させるようにしている。つまり、これらの処理で多糖類を分解してフルクトースの含有量を多くしている。かかる多糖類としては、主にフルクトースが２〜６０重合した重合体であるイヌリンなどを挙げることができる。 In the present invention, the fructose content is increased by performing at least one of heat treatment and roasting. That is, the polysaccharide is decomposed by these treatments to increase the content of fructose. Examples of such polysaccharides include inulin, which is a polymer in which fructose is polymerized mainly from 2 to 60.
本発明に係るごぼう茶葉の形状や大きさは、使用目的等によって適宜設定することができる。例えば、ごぼうの根部を四つ切り又は八つ切りにし、厚さが０．２〜３ｍｍ程度となるようにするとよい。このようにすれば表面積が大きくなり、後記するように湯と接触等させた場合にごぼう本来の味成分、風味成分、香り成分を抽出し易くすることができる。また、形状や大きさが適切であるので、取り扱いが容易となる。ごぼう茶葉の形状や大きさは前記したものに限定されるものではなく、粉末状やささがき状態とすることもできる。粉末状にする場合は、５００メッシュ以下、好ましくは２５０メッシュ以下、より好ましくは１５〜１５０メッシュ程度とするのがよい。 The shape and size of the burdock tea leaf according to the present invention can be appropriately set depending on the purpose of use and the like. For example, the root part of the burdock may be cut into four or eight parts so that the thickness is about 0.2 to 3 mm. By doing so, the surface area becomes large, and it is possible to easily extract the original taste component, flavor component and fragrance component when contacted with hot water as will be described later. Further, since the shape and size are appropriate, handling becomes easy. The shape and size of the burdock tea leaves are not limited to those described above, and may be in a powdered or whispered state. In the case of powder, it is 500 mesh or less, preferably 250 mesh or less, more preferably about 15 to 150 mesh.
消費者へは、緑茶の茶葉のように、例えば１００〜５００ｇの個包装充填としたり、適度な量を固めた固形物としたり、いわゆる３〜５ｇ／パックのティーバッグなどとすることによって提供することができる。 Provided to consumers, for example, by filling individual packages of 100 to 500 g, solidified solids, or so-called tea bags of 3 to 5 g / pack, such as green tea leaves. be able to.
本発明に係るごぼう茶葉は、９５〜６５℃程度の湯やこれよりも高温且つ高圧の液体と接触させることにより、当該ごぼう茶葉に含まれるごぼう本来の味成分、風味成分、香り成分とともに、前記した甘み成分を抽出することができる。このようにして抽出されたごぼう茶葉抽出液は、そのまま茶飲料として提供することができるほか、蒸留などにより濃縮液として提供することもできる。
かかるごぼう茶葉抽出液は、ごぼう本来の味成分、風味成分、香り成分とともに、甘み成分を抽出しているため、ごぼう本来の味、風味、香りがそのまま活かされており、且つ甘みを呈しているので、茶飲料として提供すると非常に飲み易い。ごぼう茶飲料は、例えば、ペットボトルに充填するなどして消費者に提供することができる。
The burdock tea leaf according to the present invention is brought into contact with hot water at a temperature of about 95 to 65 ° C. or a liquid at a higher temperature and pressure than this, along with the original taste component, flavor component, and fragrance component contained in the burdock tea leaf, Sweetened ingredients can be extracted. The burdock tea leaf extract thus extracted can be provided as a tea beverage as it is, or can be provided as a concentrated solution by distillation or the like.
Such burdock tea leaf extract extracts sweetness components as well as burdock original taste components, flavor components, and fragrance components, so that the original taste, flavor, and fragrance of burdocks are utilized as they are, and they are sweet. So it is very easy to drink as a tea drink. The burdock tea drink can be provided to consumers, for example, by filling it into a plastic bottle.
また、本発明に係るごぼう茶葉は、当該ごぼう茶葉のまま、及びごぼう茶葉抽出液を製造する際に使用した使用済みごぼう茶葉（いわゆる出し殻）のうちの少なくとも一つを使用することにより、種々のごぼう茶葉含有食品を製造することができる。例えば、惣菜類、煮物加工食品、スナック、デザート、ふりかけ、お粥やピラフに添加する調味料的な具材として使用することができる。本発明に係るごぼう茶葉とあわせて使用することのできる食材としては、例えば、穀類、葉菜類、根菜類、果実類、肉類、魚介類、海藻類などを挙げることができるがこれらに限定されるものではない。一般的な料理に使用される食材であればどのような食材でも使用することができる。 In addition, the burdock tea leaves according to the present invention can be variously obtained by using at least one of the burdock tea leaves as they are and used burdock tea leaves (so-called chaff) used in producing the burdock tea leaf extract. Nogobo tea leaf-containing food can be produced. For example, it can be used as a seasoning ingredient to be added to side dishes, boiled processed foods, snacks, desserts, sprinkles, rice cakes and pilaf. Examples of foods that can be used in conjunction with burdock tea leaves according to the present invention include, but are not limited to, cereals, leaf vegetables, root vegetables, fruits, meats, seafood, seaweeds, and the like. is not. Any food can be used as long as it is used for general cooking.
本発明に係るごぼう茶葉は、次に説明するごぼう茶葉製造方法によって製造することができる。
図１に示すように、本発明に係るごぼう茶葉製造方法は、裁断工程Ｓ１０と、乾燥工程Ｓ２０とを含んでなる。
なお、ごぼうの根部の水さらしや洗浄は抗酸化能が低減し難くなるので裁断工程Ｓ１０よりも前に行うのが好ましい。
The burdock tea leaf according to the present invention can be manufactured by the burdock tea leaf manufacturing method described below.
As shown in FIG. 1, the burdock tea leaf manufacturing method according to the present invention includes a cutting step S10 and a drying step S20.
In addition, it is preferable to perform the water exposure and washing of the burdock root before the cutting step S10 because the antioxidant ability is difficult to reduce.
裁断工程Ｓ１０は、加熱処理したごぼうの根部を所定の形状及び大きさのごぼう茶葉に裁断する工程である。
この裁断工程Ｓ１０でごぼう茶葉の形状及び大きさがほぼ決定される。裁断して得られる形状及び大きさは、前記したように使用目的等によって適宜設定することができる。例えば、ごぼうの根部を四つ切り又は八つ切りにし、厚さが０．２〜３ｍｍ程度となるようにしたり、ささがき状態としたりすることができる。なお、粉末状のごぼう茶葉とするのは、後記する乾燥工程Ｓ２０後に、粉砕機によって４５〜５００メッシュ程度に微粉砕して行うのが製品の取り扱い上好ましい。
The cutting process S10 is a process of cutting the heat-treated burdock root into burdock tea leaves having a predetermined shape and size.
In this cutting step S10, the shape and size of the burdock tea leaves are almost determined. The shape and size obtained by cutting can be appropriately set depending on the purpose of use as described above. For example, the root part of the burdock can be cut into four or eight parts so that the thickness becomes about 0.2 to 3 mm, or the burdock root can be made into a chopped state. The powdered burdock tea leaves are preferably pulverized to about 45 to 500 mesh by a pulverizer after the drying step S20 described later in view of handling of the product.
乾燥工程Ｓ２０は、裁断したごぼう茶葉を乾燥する工程である。ごぼう茶葉の乾燥は、３０〜７０℃、好ましくは４０〜６０℃、より好ましくは４５〜５５℃で、ごぼう茶葉の含水率が５〜１０％程度となるまで行うとよい。かかる乾燥工程Ｓ２０を行うと、生のごぼう根部に含まれている多糖類分解酵素によって多糖類を分解して低分子化することによりフルクトースを生成することができる。 The drying step S20 is a step of drying the cut burdock tea leaves. The burdock tea leaves may be dried at 30 to 70 ° C., preferably 40 to 60 ° C., more preferably 45 to 55 ° C., until the moisture content of the burdock tea leaves is about 5 to 10%. When this drying process S20 is performed, fructose can be produced | generated by decomposing | disassembling a polysaccharide by the polysaccharide decomposing enzyme contained in a raw burdock root part, and making it low molecular weight.
ごぼう茶葉の乾燥は、前記した温度で行う通風乾燥によるのが好ましいがこれに限定されるものではない。例えば、温度条件を前記した範囲に制御して行う凍結乾燥、蒸気乾燥、過熱蒸気乾燥、減圧乾燥や天日干しなどによっても行うことができる。 The drying of burdock tea leaves is preferably performed by ventilation drying performed at the above-mentioned temperature, but is not limited thereto. For example, it can also be carried out by freeze drying, steam drying, superheated steam drying, reduced pressure drying, sun drying, etc. performed by controlling the temperature condition within the above-mentioned range.
ごぼう茶葉の乾燥温度が３０℃未満であると、多糖類の分解が十分に行うことができないため、例え長時間乾燥させたとしても程よい甘みとごぼうの旨みとなるこく味を得ることが困難である。一方、ごぼう茶葉の乾燥温度が７０℃を超えると、乾燥し過ぎてしまうため、所謂こげ臭が発生してしまい、嗜好の低いものとなるおそれがある。そのため、ごぼう茶葉の乾燥は３０〜７０℃で行う必要がある。
乾燥後のごぼう茶葉の含水率が５％未満であると、前記したように所謂こげ臭が発生することがあり好ましくない。このこげ臭の発生は特に焙煎工程Ｓ２５を行ったときに顕著となる。一方、乾燥後のごぼう茶葉の含水率が１０％を超えると、長期保存に不向きとなるため好ましくない。なお、乾燥後のごぼう茶葉の含水率は、５．０〜７．５％とするのが好ましい。
If the drying temperature of burdock tea leaves is less than 30 ° C., the polysaccharide cannot be sufficiently decomposed, so even if it is dried for a long time, it is difficult to obtain a sweetness that is moderately sweet and tastes of burdock. is there. On the other hand, when the drying temperature of the burdock tea leaves exceeds 70 ° C., the burdock tea leaves are dried too much, so that a so-called burnt odor is generated and the taste may be low. Therefore, it is necessary to dry the burdock tea leaves at 30 to 70 ° C.
If the moisture content of the burdock tea leaves after drying is less than 5%, the so-called burnt odor may be generated as described above, which is not preferable. The generation of this burning odor is particularly noticeable when the roasting step S25 is performed. On the other hand, if the moisture content of the dried burdock tea leaves exceeds 10%, it is not preferable because it is unsuitable for long-term storage. In addition, it is preferable that the moisture content of the burdock tea leaves after drying is 5.0 to 7.5%.
本発明に係るごぼう茶葉製造方法においては、裁断工程Ｓ１０の前、及び裁断工程Ｓ１０の後のうちの少なくとも一方に、ごぼうの根部を３５〜９５℃で５〜１８０分間加熱処理する加熱処理工程Ｓ５，Ｓ１５を含むのが好ましい。ごぼうに含まれている多糖類分解酵素などの働きを促進させてフルクトースの生成量をより増加させることができる。また、かかる加熱処理工程Ｓ５，Ｓ１５を行うと、ごぼうに含まれているポリフェノール酸化酵素を失活させたり、当該加熱処理によってフルクトースをより多く生成することができるので、この生成されたフルクトースとメイラード反応物やポリフェノール等とが反応することにより、より安定な抗酸化物質としたりすることができるので、ポリフェノールの含有量を減らし難くすることができる。そのため高い抗酸化能を得ることができる。抗酸化能は、例えばＯＲＡＣ法により測定することができる。 In the burdock tea leaf manufacturing method according to the present invention, at least one of the cutting step S10 and after the cutting step S10, the heat treatment step S5 of heat-treating the burdock root portion at 35 to 95 ° C. for 5 to 180 minutes. , S15. The production of fructose can be further increased by promoting the action of polysaccharide degrading enzymes contained in the burdock. Further, when the heat treatment steps S5 and S15 are performed, the polyphenol oxidase contained in the burdock can be inactivated, or more fructose can be produced by the heat treatment. Therefore, the produced fructose and Maillard By reacting with a reaction product, polyphenol, or the like, a more stable antioxidant can be obtained, so that it is difficult to reduce the content of polyphenol. Therefore, high antioxidant ability can be obtained. Antioxidant ability can be measured by the ORAC method, for example.
ＯＲＡＣ法は、Oxygen Radical Absorbance Capacity（活性酸素吸収能力）, Cao, G.; Alessio, H. M.; Culter, R. G. Oxygen-radical absorbance capacity assay for antioxidants. FreeRadical Biol. Med. 1993, 14, P.303-311に詳しく記載されているが、概略を説明すると以下のとおりである。ＡＡＰＨ（２，２’−アゾビス（２−アミノプロパン）二塩酸塩）のようなラジカル発生剤により発生したペルオキシラジカルによってフルオレセイン（蛍光試薬）を分解させ、それにより蛍光強度を低下させる。このとき、試料に抗酸化能があればフルオレセインの分解は阻害されて遅くなるので、蛍光強度をＹ軸、経過時間をＸ軸にとり、グラフによって囲まれた面積（Area Under Curve : ＡＵＣ）を算出することで抗酸化能を測定することができる。加熱処理工程Ｓ５，Ｓ１５を行ったごぼう茶葉の抗酸化能はＯＲＡＣ値で例えば７３．１μｍｏｌ ＴＥ／ｇとすることができる。 The ORAC method is based on Oxygen Radical Absorbance Capacity, Cao, G .; Alessio, HM; Culter, RG Oxygen-radical absorbance capacity assay for antioxidants. FreeRadical Biol. Med. 1993, 14, P.303-311 However, the outline is as follows. Fluorescein (fluorescent reagent) is decomposed by peroxy radicals generated by a radical generator such as AAPH (2,2'-azobis (2-aminopropane) dihydrochloride), thereby reducing the fluorescence intensity. At this time, if the sample has antioxidant capacity, the decomposition of fluorescein is inhibited and slowed down, so the area surrounded by the graph (Area Under Curve: AUC) is calculated by taking the fluorescence intensity on the Y-axis and the elapsed time on the X-axis. By doing so, the antioxidant ability can be measured. The antioxidant capacity of the burdock tea leaves subjected to the heat treatment steps S5 and S15 can be set to, for example, 73.1 μmol TE / g in terms of ORAC value.
かかる加熱処理Ｓ５，Ｓ１５は、蒸すことにより行うことができるがこれに限定されるものではない。例えば、焙焼、湯浴、焙煎、温蔵庫や蒸し庫で加熱することなどによっても行うことができる。
また、かかる加熱処理は、加熱処理温度及び加熱処理時間によって、前記した条件の範囲内で任意に設定することができる。例えば、加熱処理温度を３５℃とした場合は、加熱処理時間を１８０分間などとし、加熱処理温度を９５℃とした場合は、加熱処理時間を５分間などとすることができる。
Such heat treatments S5 and S15 can be performed by steaming, but are not limited thereto. For example, it can be carried out by roasting, hot water bathing, roasting, heating in a warm storage room or steaming room, and the like.
Moreover, this heat processing can be arbitrarily set within the range of conditions mentioned above according to heat processing temperature and heat processing time. For example, when the heat treatment temperature is 35 ° C., the heat treatment time can be 180 minutes, and when the heat treatment temperature is 95 ° C., the heat treatment time can be 5 minutes.
加熱処理温度が低く、加熱処理時間が短い場合、多糖類の分解が不十分となりフルクトースの生成量が少なくなり過ぎるおそれがある一方で、加熱処理温度が高く、加熱処理時間が長い場合、多糖類の分解が過度となり、フルクトースの生成量が多くなり過ぎるおそれがある。前記したように、加熱処理の条件は、消費者の嗜好に合わせて前記した条件の範囲内で任意に設定することができる。
なお、加熱処理温度と加熱処理時間は、処理量と設備によっても異なるが、大型の蒸し庫であれば加熱処理温度は４０〜９０℃とするのが好ましく、７５〜９０℃とするのがより好ましい。加熱処理時間は１０〜１５０分間とするのがより好ましい。
When the heat treatment temperature is low and the heat treatment time is short, the polysaccharide is not sufficiently decomposed and the amount of fructose produced may be too low. On the other hand, when the heat treatment temperature is high and the heat treatment time is long, the polysaccharide There is a possibility that the decomposition of sucrose becomes excessive and the amount of fructose produced becomes too large. As described above, the conditions for the heat treatment can be arbitrarily set within the range of the conditions described above according to the consumer's preference.
In addition, although heat processing temperature and heat processing time change with process amount and facilities, if it is a large-sized steamer, it is preferable that heat processing temperature shall be 40-90 degreeC, and it is more preferable to set it as 75-90 degreeC. preferable. The heat treatment time is more preferably 10 to 150 minutes.
本発明に係るごぼう茶葉製造方法においては、乾燥工程Ｓ２０後、乾燥したごぼう茶葉を１３２〜１８０℃で５〜５５分間焙煎する焙煎工程Ｓ２５を行うのが好ましい。
乾燥したごぼう茶葉を焙煎することによって、乾燥工程Ｓ１０や加熱処理工程Ｓ５，Ｓ１５で生成されたフルクトースやごぼうに元々含まれている還元糖と、ごぼう茶葉に含まれるアミノ酸とがメイラード反応することによって焙煎香（ロースト香）を付与するとともに、ごぼう茶葉が褐色を呈するようにすることができる。さらに、かかる焙煎工程Ｓ２５を行うと、ごぼうに含まれているポリフェノール酸化酵素をより確実に失活させることができるので、より高い抗酸化能を得ることができる。なお、前記した加熱処理工程Ｓ５，Ｓ１５と併せて焙煎工程Ｓ２５を行うと、より確実により高い抗酸化能を得ることができる。この場合、抗酸化能はＯＲＡＣ値で例えば４６１．７μｍｏｌ ＴＥ／ｇとすることができる。
In the burdock tea leaf manufacturing method according to the present invention, it is preferable to perform a roasting step S25 in which the dried burdock tea leaves are roasted at 132 to 180 ° C. for 5 to 55 minutes after the drying step S20.
By roasting dried burdock tea leaves, the fructose produced in the drying step S10 and the heat treatment steps S5 and S15 and the reducing sugars originally contained in the burdock and the amino acids contained in the burdock tea leaves undergo a Maillard reaction. By adding roasting incense (roasted incense), burdock tea leaves can be made brown. Further, when the roasting step S25 is performed, the polyphenol oxidase contained in the burdock can be inactivated more reliably, so that a higher antioxidant ability can be obtained. In addition, when the roasting step S25 is performed in combination with the above-described heat treatment steps S5 and S15, higher antioxidant ability can be obtained more reliably. In this case, the antioxidant capacity can be 461.7 μmol TE / g in terms of ORAC value.
ごぼう茶葉の焙煎は、焙煎温度及び焙煎時間によって、前記した条件の範囲内で任意に設定することができる。例えば、焙煎温度を１３２℃とした場合は、焙煎時間を４５〜５５分間などとし、焙煎温度を１８０℃とした場合は、焙煎時間を５〜１３分間などとすることができる。焙煎時間をこのような範囲とすれば確実に抗酸化能を増加させることができる。なお、焙煎温度が１８０℃である場合、焙煎時間が１３分間を超えると焦げてしまい、抗酸化能が減少するおそれがある。 The roasting of burdock tea leaves can be arbitrarily set within the range of the above-mentioned conditions depending on the roasting temperature and roasting time. For example, when the roasting temperature is 132 ° C., the roasting time can be 45 to 55 minutes, and when the roasting temperature is 180 ° C., the roasting time can be 5 to 13 minutes. When the roasting time is within such a range, the antioxidant ability can be surely increased. When the roasting temperature is 180 ° C., if the roasting time exceeds 13 minutes, there is a risk that the anti-oxidation ability may be reduced.
焙煎温度が１３２℃未満であるとメイラード反応が起き難いため、焙煎香を付与し難い。また、焙煎による褐色も呈さない。一方、焙煎温度が１８０℃を超えるとメイラード反応が進みすぎるため、焙煎香が強くなり過ぎてコゲ臭が発生してしまい嗜好に劣るおそれや、ごぼう茶葉を使用して例えばごぼう茶葉を淹れた場合に色が濃くなり過ぎるおそれがある。なお、焙煎温度は１４０〜１６５℃、焙煎時間は２０〜４５分間とするのがより好ましい。 When the roasting temperature is less than 132 ° C., the Maillard reaction is unlikely to occur, so it is difficult to impart roasting incense. Moreover, the brown color by roasting is not exhibited. On the other hand, when the roasting temperature exceeds 180 ° C., the Maillard reaction proceeds too much, so that the roasted incense becomes too strong and a burnt odor may be generated, and the taste may be inferior. If this happens, the color may become too dark. The roasting temperature is more preferably 140 to 165 ° C. and the roasting time is preferably 20 to 45 minutes.
焙煎の程度は、消費者の嗜好や使用目的に合わせて前記した条件の範囲内で任意に設定することができる。例えば、１４０℃で５〜１５分間の焙煎であれば焙煎香は付与されるものの、ごぼう茶葉に色が殆どつかないので、例えばスープやクッキーの具材として好適なものとなる。 The degree of roasting can be arbitrarily set within the range of the above-mentioned conditions in accordance with consumer preference and purpose of use. For example, if roasting is performed at 140 ° C. for 5 to 15 minutes, a roasting incense is imparted, but the burdock tea leaves are hardly colored, so that it is suitable as an ingredient for soups and cookies, for example.
次に、本発明の実施例について説明する。
（１）ごぼう茶葉の製造とフルクトース含有量及び官能評価試験
以下のようにしてごぼう茶葉を製造した。まず、表皮を含む生のごぼう根部を水洗いし、ごぼうの根部に付着した土を洗い流した。続いて、水洗いしたごぼうの根部を下記表１のサンプル数分用意し、下記表１に示す処理条件で処理した。なお、ごぼうの根部を四つ切り又は八つ切りにし、厚さが２ｍｍ程度となるように裁断した。表１に、実施例１〜１５及び比較例１〜４の処理条件と、製造したごぼう茶葉単位数量あたりのフルクトースの含有量（ｍｇ／ｇ）とともに示す。
なお、表１中、加熱処理、乾燥、及び焙煎の欄における「─」は、処理をしていないことを意味する。
また、従来例１は、茶山具富盛蔬菜加工所（中国）製のごぼう茶葉であり、従来例２は、有機栽培ごぼう茶（熊本県）である。
Next, examples of the present invention will be described.
(1) Production of burdock tea leaves, fructose content and sensory evaluation test Burdock tea leaves were produced as follows. First, the raw burdock root including the epidermis was washed with water, and the soil adhering to the burdock root was washed away. Subsequently, the roots of the burdock washed with water were prepared for the number of samples shown in Table 1 below, and processed under the processing conditions shown in Table 1 below. In addition, the root part of the burdock was cut into four or eight parts and cut so as to have a thickness of about 2 mm. In Table 1, it shows with the processing conditions of Examples 1-15 and Comparative Examples 1-4, and the content (mg / g) of fructose per unit quantity of the produced burdock tea leaves.
In Table 1, “-” in the columns of heat treatment, drying, and roasting means that no treatment was performed.
Further, Conventional Example 1 is burdock tea leaves made by Toyama Seisho Factory (Chinese), and Conventional Example 2 is organic burdock tea (Kumamoto Prefecture).
表１に示すフルクトースの含有量は、以下のようにして測定した。
製造したごぼう茶葉をＴＥＳＣＯＭ社製ＴＭＬ２４型ミル＆ミキサーを使用して２０秒間処理して微粉砕し、３．８０ｇを精評して１００ｍＬの純水を加え、４０℃で６０分間Bransonic Ultrasonic Cleaner model 8200を使用して超音波を付与しつつごぼう茶葉を抽出した。ごぼう茶葉を抽出した後、抽出液を、５Ａのろ紙を用いてろ過し、ミリポアフィルターで精密ろ過してＨＰＬＣ用のサンプルを作製した。作製したサンプルをＳＨＩＭＡＺＵ製Ｃ−Ｒ４Ａ型ＣＨＲＯＭＡＴＰＡＣに供して、ＨＰＬＣ法によりフルクトースの含有量を測定した。ＨＰＬＣ法の条件は、次のとおりである。
カラム：ＫＳ８０１（８０℃）
サイズ：直径φ８ｍｍ×長さ３００ｍｍ
移動相：０．０２Ｍリン酸緩衝液（ｐＨ７、３０℃）
流量 ：１ｍＬ／ｍｉｎ
検出器：ＲＩ
標準液：和光純薬社製フルクトース（濃度０．０５％、２０μＬ）
The fructose content shown in Table 1 was measured as follows.
The produced burdock tea leaves were treated with TESCOM TML24 type mill & mixer for 20 seconds and pulverized. 3.80 g was accurately added, 100 mL of pure water was added, and then at 40 ° C. for 60 minutes, the Bransonic Ultrasonic Cleaner model 8200 was used to extract burdock tea leaves while applying ultrasound. After extracting the burdock tea leaves, the extract was filtered using 5A filter paper, and subjected to microfiltration with a Millipore filter to prepare a sample for HPLC. The prepared sample was subjected to SHIMAZU C-R4A type CHROMATPAC, and the fructose content was measured by the HPLC method. The conditions of the HPLC method are as follows.
Column: KS801 (80 ° C)
Size: Diameter φ8mm x Length 300mm
Mobile phase: 0.02 M phosphate buffer (
Flow rate: 1 mL / min
Detector: RI
Standard solution: Fructose manufactured by Wako Pure Chemical Industries (concentration 0.05%, 20 μL)
次に、製造したごぼう茶葉の官能評価試験を行った。
官能評価試験は、実施例１〜１５及び比較例１〜４のごぼう茶葉、従来例１及び従来例２をそれぞれ２５ｇ用意し、これに沸騰した湯を１Ｌ注ぎ入れてゆっくりと撹拌しつつ５分間抽出してごぼう茶葉抽出液を得た。これを官能に優れた２０名の試験員に５０ｍＬずつ試飲してもらい、外観（色調）、香り、味・風味、こく味、甘みの各評価項目について、従来例１を基準（５点）とし１０点評価法によって行った。
官能評価試験の結果を表２に示す。
Next, a sensory evaluation test of the produced burdock tea leaves was performed.
In the sensory evaluation test, 25 g of the burdock tea leaves of Examples 1 to 15 and Comparative Examples 1 to 4, Conventional Example 1 and Conventional Example 2 were prepared, and 1 L of boiling water was poured into this and stirred for 5 minutes. The burdock tea leaf extract was obtained by extraction. 20 testers with excellent sensuality tasted 50 mL each, and the conventional example 1 was used as the standard (5 points) for each of the appearance (color tone), aroma, taste / flavor, kokumi, and sweetness evaluation items. The evaluation was performed by a 10-point evaluation method.
The results of the sensory evaluation test are shown in Table 2.
比較例１〜４は、表１に示す乾燥を行わなかったため多糖類の分解が十分に促進されず、表１に示すようにフルクトースの含有量が少なかった。そのため、甘み、こく味及び味・風味が十分ではなかった。よって、本発明の所望するごぼう本来の味、風味、香りをそのまま活かし、且つ飲食し易いごぼう茶葉を得ることができなかった。また、乾燥していないため、長期保存することができないことからごぼう茶葉としては適切ではなかった。なお、これらは焙煎をしていないため、外観（色調）及び香りが薄かった。 In Comparative Examples 1 to 4, since the drying shown in Table 1 was not performed, the decomposition of the polysaccharide was not sufficiently promoted, and the content of fructose was small as shown in Table 1. Therefore, the sweetness, richness, taste and flavor were not sufficient. Therefore, it has not been possible to obtain burdock tea leaves that make use of the original taste, flavor, and fragrance desired by the present invention and that are easy to eat and drink. Moreover, since it is not dried, it cannot be stored for a long period of time, so it was not suitable as a burdock tea leaf. Since these were not roasted, the appearance (color tone) and fragrance were thin.
これに対し、実施例１，２は、表１に示す乾燥を行ったため多糖類の分解が十分に促進され、表１に示すようにフルクトースの含有量が多くなった。そのため、甘み、こく味及び味・風味を十分に得ることができた。よって、本発明の所望するごぼう本来の味、風味、香りをそのまま活かし、且つ飲食し易いごぼう茶葉を得ることができた。なお、実施例１はごぼう茶葉の焙煎を行わなかったため、外観（色調）及び香りが薄かったが、実施例２はごぼう茶葉の焙煎を行ったため、外観（色調）が濃くなり焙煎香が付与され、より嗜好の高いものとなった。 On the other hand, in Examples 1 and 2, since the drying shown in Table 1 was performed, the decomposition of the polysaccharide was sufficiently accelerated, and the content of fructose was increased as shown in Table 1. Therefore, the sweetness, richness and taste / flavor could be sufficiently obtained. Therefore, the burdock tea leaf which utilized the original taste, flavor, and fragrance desired by the present invention and was easy to eat and drink was able to be obtained. In addition, since Example 1 did not roast burdock tea leaves, the appearance (color tone) and fragrance were thin. However, Example 2 roasted burdock tea leaves, the appearance (color tone) became dark and roasted incense. Was added, and the taste became higher.
実施例３，５，７は、表１に示す加熱処理及び乾燥を行ったため多糖類の分解が十分に促進され、表１に示すようにフルクトースの含有量が多くなった。そのため、甘み、こく味及び味・風味を十分に得ることができた。よって、本発明の所望するごぼう本来の味、風味、香りをそのまま活かし、且つ飲食し易いごぼう茶葉を得ることができた。なお、これらはごぼう茶葉の焙煎を行わなかったため、外観（色調）及び香りが薄かった。 In Examples 3, 5, and 7, since the heat treatment and drying shown in Table 1 were performed, the decomposition of the polysaccharide was sufficiently accelerated, and the content of fructose increased as shown in Table 1. Therefore, the sweetness, richness and taste / flavor could be sufficiently obtained. Therefore, the burdock tea leaf which utilized the original taste, flavor, and fragrance desired by the present invention and was easy to eat and drink was able to be obtained. Since these burdock tea leaves were not roasted, the appearance (color tone) and fragrance were thin.
また、実施例４，６，８〜１５は、表１に示す加熱処理、乾燥及び焙煎を行ったため多糖類の分解が十分に促進され、表１に示すようにフルクトースの含有量が多くなった。そのため、甘み、こく味及び味・風味を十分に得ることができた。よって、本発明の所望するごぼう本来の味、風味、香りをそのまま活かし、且つ飲食し易いごぼう茶葉を得ることができた。また、これらはごぼう茶葉の焙煎を行ったため、外観（色調）が濃くなり焙煎香が付与され、より嗜好の高いものとなった。 Moreover, since Example 4, 6, 8-15 performed the heat processing shown in Table 1, drying, and roasting, decomposition | disassembly of a polysaccharide was fully accelerated | stimulated and content of fructose increased as shown in Table 1. It was. Therefore, the sweetness, richness and taste / flavor could be sufficiently obtained. Therefore, the burdock tea leaf which utilized the original taste, flavor, and fragrance desired by the present invention and was easy to eat and drink was able to be obtained. In addition, since the burdock tea leaves were roasted, the appearance (color tone) became darker and roasted incense was added, and the taste became higher.
従来例１については、ごぼうの香りはややするものの、ごぼうの味・風味及びこく味が弱く生っぽい感じがした。
従来例２については、外観（色調）は褐色であるものの、漢方薬のような香りがし、甘み及びこく味が殆どなく、ごぼうの味・風味も殆どなかった。
About the prior art example 1, although the odor of the burdock was slightly, the burdock's taste / flavor and taste were weak and felt raw.
About the prior art example 2, although the external appearance (color tone) was brown, it smelled like a Chinese medicine, there was almost no sweetness and a rich taste, and there was almost no burdock taste and flavor.
（２）次に、本発明のごぼう茶葉を用いたごぼう茶葉抽出液及びごぼう茶葉含有食品の実施例について説明する。 (2) Next, examples of burdock tea leaf extract and burdock tea leaf-containing foods using the burdock tea leaf of the present invention will be described.
実施例１６：「粉末ごぼう茶葉及び粉末ごぼう茶葉の抽出液」
実施例１の固形状のごぼう茶葉を粉砕機にて５０〜１５０メッシュに粉砕して「粉末ごぼう茶葉」とした。
そして、当該粉末ごぼう茶葉５ｇを２００ｍＬの沸騰水に投入して、粉末ごぼう茶葉の抽出液、つまりごぼう茶飲料を淹れた。
Example 16: "Powdered burdock tea leaf and powdered burdock tea leaf extract"
The solid burdock tea leaves of Example 1 were pulverized to 50 to 150 mesh with a pulverizer to obtain “powdered burdock tea leaves”.
Then, 5 g of the powdered burdock tea leaves were poured into 200 mL of boiling water to brew a powdered burdock tea leaf extract, that is, a burdock tea drink.
実施例１７：「ごぼうふりかけ」
実施例１６の粉末ごぼう茶葉に海苔、ゴマ、粉末調味料を配合し、「ごぼうふりかけ」とした。
Example 17: “Burning Sprinkle”
The powdered burdock tea leaves of Example 16 were mixed with seaweed, sesame seeds, and a powder seasoning to make “burdock sprinkles”.
実施例１８：「ごぼうピラフ」
実施例１のごぼう茶葉１００ｇを５Ｌの沸騰水に投入し、５分後にデカントしてごぼう茶葉の出し殻を２０ｇ得た。これを炊飯した米飯に混入し、洋風調味料とあわせて炒りこみ、「ごぼうピラフ」とした。
Example 18: “burdock pilaf”
100 g of burdock tea leaves of Example 1 were put into 5 L of boiling water and decanted after 5 minutes to obtain 20 g of burdock tea leaves. This was mixed in the cooked rice and fried together with the Western-style seasoning to make a “burdock pilaf”.
実施例１９：「魚の煮つけ加工食品」
腸を取り除いた銀ムツ（メロ）の切身を用意する。里芋を洗浄した後、皮剥きして３ｃｍ角程度にカットし、少量の生姜と、３ｃｍ程の長さにカットしたネギと、調味液とをあわせて銀ムツの切身を１０分程度煮込む。これに実施例１６の粉末ごぼう茶葉を１０ｇ投入して煮込むことで、「銀ムツ煮つけ加工食品」とした。
Example 19: “Fish-boiled processed food”
Prepare a silver fillet with the intestines removed. After washing the taro, peel it and cut it into 3cm squares. Combine the small amount of ginger, the leek cut into 3cm length, and the seasoning liquid and simmer the fillet of silver guts for about 10 minutes. By adding 10 g of the powdered burdock tea leaves of Example 16 to this, and boiled, it was set as a “silver-mud-boiled processed food”.
実施例２０：「大根と鶏肉だんごの煮込みの冷蔵加工食品」
大根を皮つきのままそぎ切りする。鶏肉を２回ミンチして裁断し、小麦粉、澱粉を加えてクラッシングを行い、調味料と香辛料、玉子、唐辛子を加えてボール状に取り分けながら湯の中で短時間調理する。このとき、実施例１６の粉末ごぼう茶葉を１０ｇ投入し、先ほどそぎ切りした大根とあわせて、３分程度加熱調理して約１０％程度の浸漬量の調味料を含ませる。この具材を一の袋に充填し、他の袋に調味料を装填し、真空包装して９５℃で４０分間予備加熱調理する。予備加熱調理後これを冷却し、「大根と鶏肉だんごの煮込みの冷蔵加工食品」とした。
Example 20: "Refrigerated processed food of radish and chicken dumplings"
Cut the radish with skin. Minced chicken twice, cut with flour, starch, and seasoned, seasoned with spices, egg and chili, and cooked in hot water for a short time while separating into balls. At this time, 10 g of the powdered burdock tea leaves of Example 16 are added and cooked for about 3 minutes together with the radish cut off earlier, so as to include a seasoning of about 10% soaking amount. This ingredient is filled in one bag, the seasoning is charged in the other bag, vacuum packaged, and preheated at 95 ° C. for 40 minutes. After pre-cooking, this was cooled and made into a “refrigerated processed food of radish and chicken dumplings”.
実施例２１：「紅鮭粥加工食品」
浸漬した米を同量の水と合わせて半調理炊飯加熱して五分粥として袋充填する。他の袋に乾燥した紅鮭と乾燥野菜のほうれん草とネギ類を充填し、実施例１６の粉末ごぼう茶葉を１５ｇ投入し、９５℃で４５分間加熱調理することにより、常温流通可能な「紅鮭粥加工食品」とした。
Example 21: “Red potato processed food”
Combine the soaked rice with the same amount of water, heat half-cooked rice, and fill the bag as a five-minute meal. Fill the other bag with dried red crab, dried vegetable spinach and green onions, add 15g of powdered burdock tea leaves from Example 16, and cook at 45 ° C for 45 minutes. "Food".
実施例２２：「紅鮭のきのこクリーム雑炊」
浸漬した米に７分目の水とあわせて予備加熱調理して雑炊とし、これを袋充填する。他の袋に紅鮭、マッシュルーム、玉葱、人参、澱粉、香辛料、生クリーム、食塩、チキンブイヨン、バターにてクリームソースとしたソースと、実施例１６の粉末ごぼう茶葉を１５ｇ投入してシールし、９５℃で４５分間加熱調理することにより、「紅鮭のきのこクリーム雑炊」とした。
Example 22: “Red mushroom cream soup”
The soaked rice is preheated and cooked together with the water for the 7th minute, and then packed in a bag. In another bag, put 15 g of the sauce made from soy sauce, mushrooms, onions, carrots, starch, spices, fresh cream, salt, chicken bouillon, butter and powdered burdock tea leaves of Example 16 and sealed, 95 By cooking at 45 ° C. for 45 minutes, a “red mushroom mushroom cream soup” was obtained.
実施例２３：「ごぼうキャラメルケーキ」
実施例９の固形状のごぼう茶葉を粉砕機にて５０〜１５０メッシュに粉砕した粉末ごぼう茶葉を小麦粉に２５％加えた。この中にバナナをクラッシュして加え、所定量のマーガリン、砂糖、玉子及びベーキングパウダーを一緒に混練して生地とした。この生地を型に入れ、グラニュー糖を水に加えて加熱してキャラメル状に煮詰め、この中に、実施例１０のごぼう茶葉を５％加えて混ぜた具をケーキ台に均質にのせ、１８０℃で４０℃〜５０分焼成して「ごぼうキャラメルケーキ」とした。
Example 23: “burdock caramel cake”
25% of the powdered burdock tea leaves obtained by grinding the solid burdock tea leaves of Example 9 to 50 to 150 mesh with a grinder was added to the flour. A banana was crashed into this, and a predetermined amount of margarine, sugar, egg and baking powder were kneaded together to make a dough. Put this dough into a mold, add granulated sugar to water and heat to boil it in caramel, add 5% burdock tea leaves of Example 10 and mix it on a cake stand, 180 ° C And baked at 40 ° C. for 50 minutes to obtain “burdock caramel cake”.
実施例２４：「ヨーグルトごぼうクッキー」
小麦粉にベーキングパウダーを加えて混合し、バターとグラニュー糖をホイッピングさせたメレンゲ、ヨーグルトを同量軽く混ぜ合わせ、この中に実施例１１の固形状のごぼう茶葉を粉砕機にて５０〜１５０メッシュに粉砕した粉末ごぼう茶葉を３０％加えて生地とした。ナイロン袋に当該生地を入れ、天板にクッキングシートを敷き、切り分けた生地を１７０℃で２５分焼成して「ヨーグルトごぼうクッキー」とした。
Example 24: “Yogurt Burdock Cookies”
Baking powder is added to the flour and mixed, and the same amount of meringue and yoghurt whipped with butter and granulated sugar are mixed together, and the solid burdock tea leaves of Example 11 are made into 50-150 mesh in a pulverizer. 30% of ground powdered burdock tea leaves were added to make dough. The dough was put in a nylon bag, a cooking sheet was laid on the top board, and the cut dough was baked at 170 ° C. for 25 minutes to obtain “yogurt burdock cookies”.
実施例２５：「ごぼうチョコレートケーキ」
小麦粉にベーキングパウダー、ココアパウダー、玉子、砂糖を所定量加えサックリと混ぜる。この中に、実施例１２のごぼう茶葉を小麦粉の重量の７０％分加え、実施例１３の固形状のごぼう茶葉を粉砕機にて５０〜１５０メッシュに粉砕した粉末ごぼう茶葉を小麦粉の重量の５０％分加えて混合し、生地とした。この生地をケーキ型に流し込み、１８０℃で３０分焼成して「ごぼうチョコレートケーキ」とした。
Example 25: “burdock chocolate cake”
Add a certain amount of baking powder, cocoa powder, egg and sugar to the flour and mix with crisp. In this, 70% of the weight of the flour of Example 12 was added to the burdock tea leaves of Example 12, and the powdered burdock tea leaves obtained by crushing the solid burdock tea leaves of Example 13 to 50-150 mesh with a grinder were 50 weights of the flour. % Was added and mixed to obtain a dough. This dough was poured into a cake mold and baked at 180 ° C. for 30 minutes to obtain a “burdock chocolate cake”.
実施例１６〜２５に示したごぼう茶葉、ごぼう茶葉抽出液及びごぼう茶葉含有食品はいずれも、ごぼう本来の味、風味、香りがそのまま活かされており、且つ甘みがあるため飲食し易いものであった。また、焙煎したごぼう茶葉は焙煎香があり、とても飲み易いものであった。 The burdock tea leaves, the burdock tea leaf extract, and the burdock tea leaf-containing foods shown in Examples 16 to 25 all have the burdock's original taste, flavor, and fragrance intact, and are sweet and easy to eat and drink. It was. Also, the roasted burdock tea leaves had a roasted incense and were very easy to drink.
（３）抗酸化能の測定
抗酸化能の測定は、米国農務省（ＵＳＤＡ）が推奨するＯＲＡＣ法（Cao, G.; Alessio, H. M.; Culter, R. G. Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biol. Med. 1993, 14, P.303-311）に準拠して行った。
蛍光強度を測定する測定装置は、超高速シングルフォトンカウンターを搭載したベルトールド社製ミトラスＬＢ９４０マルチラベルプレートリーダーを用いた。蛍光強度の測定条件は、測定間隔：２分間、測定回数：４６回（９０分）、蛍光測定条件：励起波長４８５ｎｍ、測定波長５２０ｎｍ、検出測定方向：ＴＯＰであった。
抗酸化能の測定は、同じ条件で３検体ずつ測定し、平均の値を用いた。
(3) Measurement of antioxidant capacity Antioxidant capacity is measured by the ORAC method recommended by the US Department of Agriculture (USDA) (Cao, G .; Alessio, HM; Culter, RG Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biol. Med. 1993, 14, P.303-311).
As a measuring device for measuring the fluorescence intensity, a Mitlas LB940 multi-label plate reader manufactured by Bertoled Co., Ltd. equipped with an ultra high-speed single photon counter was used. The measurement conditions of the fluorescence intensity were: measurement interval: 2 minutes, number of measurements: 46 times (90 minutes), fluorescence measurement condition: excitation wavelength 485 nm, measurement wavelength 520 nm, and detection measurement direction: TOP.
For the measurement of antioxidant capacity, three samples were measured under the same conditions, and the average value was used.
（i）乾燥工程及び加熱処理工程を行ったごぼう茶葉の抗酸化能の測定
ごぼうの根部を、蒸庫（（株）品川工業所製）を用いて５０℃で１０〜２０分間加熱処理した。なお、加熱処理の時間は原料のサイズに応じて適宜調節した。流水で２０℃以下になるまで冷却した後、皮を剥き、フードスライサ（（株）榎村鉄工所製ＥＣＡ２０２）を用いて２ｍｍ×２ｍｍ×５〜１５ｍｍでカットした。その後、熱風乾燥機（黒田工業（株）製ＮＢ−１２ＤＸ）にて５０℃で４〜８時間の熱風乾燥を行い、乾燥したごぼうを回収し、ガス式焙煎機を用いて１７０〜１８０℃で１３分間焙煎した。その後、室温までアルミ製バットで放冷することにより、実施例２６に係るごぼう茶葉を製造した。
そして、実施例２６のごぼう茶葉２．０ｇに１０倍容量（２０ｍＬ）の蒸留水を加え、ホモジナイザー（ＰＯＬＹＴＲＯＮ ＰＴ−ＭＲ２１００）を用いて破砕した。次いで、遠心分離機を用いて４０００×ｇで１０分間遠心分離し、上清をろ紙（ＡＤＶＡＮＴＥＣ ５Ａ １１０ｍｍ）でろ過した。ろ液を原液（１００ｍｇ／ｍＬ）とし、これの１０倍希釈液、１００倍希釈液、１０００倍希釈液及び１００００倍希釈液をそれぞれ調製した。
(I) Measurement of antioxidant capacity of burdock tea leaves subjected to a drying step and a heat treatment step The root part of burdock was heat-treated at 50 ° C. for 10 to 20 minutes using a steamer (manufactured by Shinagawa Kogyo Co., Ltd.). The heat treatment time was appropriately adjusted according to the size of the raw material. After cooling to 20 ° C. or lower with running water, the skin was peeled off and cut at 2 mm × 2 mm × 5 to 15 mm using a food slicer (ECA202 manufactured by Kashimura Iron Works). Thereafter, hot air drying is performed at 50 ° C. for 4 to 8 hours in a hot air dryer (NB-12DX manufactured by Kuroda Kogyo Co., Ltd.), and the dried burdock is recovered, and 170 to 180 ° C. using a gas roasting machine. And roasted for 13 minutes. Then, the burdock tea leaf based on Example 26 was manufactured by standing to cool to room temperature with the aluminum bat.
And 10 times capacity | capacitance (20 mL) distilled water was added to 2.0 g of burdock tea leaves of Example 26, and it crushed using the homogenizer (POLYTRON PT-MR2100). Then, it centrifuged at 4000 xg for 10 minutes using the centrifuge, and the supernatant was filtered with the filter paper (ADVANTEC 5A 110mm). The filtrate was used as a stock solution (100 mg / mL), and a 10-fold diluted solution, a 100-fold diluted solution, a 1000-fold diluted solution, and a 10,000-fold diluted solution were prepared.
９６ウェルプレートにろ液の原液及び各希釈液を２０μＬずつ分注した。測定開始直前に、９４．４ｎＭのＦｌｕｏｒｅｓｃｅｉｎ ｓｏｄｉｕｍ ｓａｌｔ溶液を、８チャンネルマイクロピペットを用いて２００μＬずつ添加し、３７℃で１０分間インキュベートした。あらかじめ３７℃に保温した８．６ｍｇ／ｍＬ（３１．７ｍＭ）のＡＡＰＨ（２，２’−アゾビス（２−アミノプロパン）二塩酸塩）溶液を、７５μＬずつ分注し、軽く撹拌して２分毎に９０分間、前記した測定装置で蛍光強度を測定した。
そして、希釈したサンプルを用いて、ｔｒｏｌｏｘ６．２５μＭ〜１００μＭの活性の範囲に収まる濃度を決定した。その後、同じ方法で、さらに細かく濃度を振って測定した値を用いた。例えば１０００〜１００００倍希釈液がＴｒｏｌｏｘの活性に入っている場合、さらに２５００倍希釈液、５０００倍希釈液及び７５００倍希釈液を調製して前記と同様にして測定した。
20 μL each of the stock solution of the filtrate and each diluted solution was dispensed into a 96-well plate. Immediately before the start of measurement, 94.4 nM of Fluorescein sodium salt solution was added in an amount of 200 μL using an 8-channel micropipette and incubated at 37 ° C. for 10 minutes. A solution of 8.6 mg / mL (31.7 mM) of AAPH (2,2′-azobis (2-aminopropane) dihydrochloride) kept at 37 ° C. in advance was dispensed in 75 μL aliquots, stirred gently for 2 minutes. The fluorescence intensity was measured with the above-described measuring apparatus for 90 minutes every time.
Then, using the diluted sample, the concentration that falls within the activity range of trolox 6.25 μM to 100 μM was determined. Thereafter, the value measured by finely varying the concentration by the same method was used. For example, when a 1000 to 10000-fold diluted solution is included in the activity of Trolox, a 2500-fold diluted solution, a 5000-fold diluted solution and a 7500-fold diluted solution were further prepared and measured in the same manner as described above.
その結果、実施例２６のごぼう茶葉のＯＲＡＣ値は、Ｔｒｏｌｏｘ（ビタミンＥ様物質）を標準物質としてごぼう茶葉１ｇ当たりの抗酸化力の強さを換算したところ７３．１μｍｏｌ ＴＥ／ｇであった。なお、生のごぼうの根部のＯＲＡＣ値を同様にして測定したところ、ホモジナイザーで粉砕した直後から褐変した。ＯＲＡＣ値は２１．７μｍｏｌ ＴＥ／ｇであった。図２に示すように、実施例２６のごぼう茶葉のＯＲＡＣ値は、生のごぼうの根部のＯＲＡＣ値、米国農務省のデータベースから得られたセロリ、たまねぎ、にんじん、ブロッコリー及びほうれん草のＯＲＡＣ値と比較して高いことがわかる。なお、図２において、横軸はＯＲＡＣ値［μｍｏｌ ＴＥ／ｇ］を示す。 As a result, the ORAC value of the burdock tea leaves of Example 26 was 73.1 μmol TE / g when the strength of antioxidant power per gram of burdock tea leaves was converted using Trolox (vitamin E-like substance) as a standard substance. In addition, when the ORAC value of the root part of raw burdock was measured in the same manner, it browned immediately after pulverization with a homogenizer. The ORAC value was 21.7 μmol TE / g. As shown in FIG. 2, the ORAC value of burdock tea leaves of Example 26 is compared with the ORAC value of the root of raw burdock, the ORAC value of celery, onion, carrot, broccoli and spinach obtained from the USDA database. And it ’s expensive. In FIG. 2, the horizontal axis represents the ORAC value [μmol TE / g].
（ii）ごぼう茶葉の焙煎強度とＯＲＡＣ値の関係
次に、ごぼう茶葉の焙煎強度とＯＲＡＣ値の関係を調べた。
ごぼうの根部を、蒸庫（（株）品川工業所製）を用いて５０℃で１０〜２０分間加熱処理した。なお、加熱処理の時間は原料のサイズに応じて適宜調節した。流水で２０℃以下になるまで冷却した後、皮を剥き、フードスライサ（（株）榎村鉄工所製ＥＣＡ２０２）を用いて２ｍｍ×２ｍｍ×５〜１５ｍｍでカットした。その後、熱風乾燥機（黒田工業（株）製ＮＢ−１２ＤＸ）にて５０℃で４〜８時間の熱風乾燥を行って乾燥したごぼう茶葉を回収した。そして、回収したごぼう茶葉の一部をガス式焙煎機（ニチモウ（株）製ＲＣ-１）を用いて１５０〜１６０℃で１３分間の焙煎した後、室温までアルミ製バットで放冷することにより実施例２７に係るごぼう茶葉を製造した。同様に、回収したごぼう茶葉の一部をガス式焙煎機（ニチモウ（株）製ＲＣ-１）を用いて１７０〜１８０℃で１３分間焙煎した後、室温までアルミ製バットで放冷することにより実施例２８に係るごぼう茶葉を製造した。焙煎温度の測定は、放射温度計（堀場製作所製ハンディ放射温度計ＩＴ−５５０Ｌ）を用い、鍋の内側の温度（茶葉の接触面）を測定した。
(Ii) Relationship between roasting strength of burdock tea leaves and ORAC value Next, the relationship between roasting strength of burdock tea leaves and ORAC value was examined.
The root part of the burdock was heat-treated at 50 ° C. for 10 to 20 minutes using a steamer (manufactured by Shinagawa Kogyo Co., Ltd.). The heat treatment time was appropriately adjusted according to the size of the raw material. After cooling to 20 ° C. or lower with running water, the skin was peeled off, and cut with a food slicer (ECA202 manufactured by Kashimura Tekko Co., Ltd.) at 2 mm × 2 mm × 5 to 15 mm. Then, dried burdock tea leaves were recovered by performing hot air drying at 50 ° C. for 4 to 8 hours with a hot air dryer (NB-12DX, manufactured by Kuroda Kogyo Co., Ltd.). A portion of the collected burdock tea leaves is roasted at 150 to 160 ° C. for 13 minutes using a gas roasting machine (RC-1 manufactured by Nichimo Co., Ltd.), and then cooled to room temperature with an aluminum vat. Thus, burdock tea leaves according to Example 27 were produced. Similarly, a portion of the collected burdock tea leaves is roasted at 170-180 ° C. for 13 minutes using a gas roasting machine (RC-1 manufactured by Nichimo Co., Ltd.) and then allowed to cool to room temperature with an aluminum vat. Thus, burdock tea leaves according to Example 28 were produced. The roasting temperature was measured by using a radiation thermometer (Handy Radiation Thermometer IT-550L manufactured by Horiba Seisakusho) and measuring the temperature inside the pot (the contact surface of the tea leaves).
実施例２６と同様にして実施例２７及び実施例２８のＯＲＡＣ値を測定した。その結果を実施例２６のＯＲＡＣ値とともに図３に示す。なお、図３において、縦軸はＯＲＡＣ値［μｍｏｌ ＴＥ／ｇ］を示す。図３に示すように、実施例２７は実施例２６の約２．４倍にあたる１７８．７μｍｏｌ ＴＥ／ｇを有していた。また実施例２８は実施例２６の約１．８倍にあたる１３８．４ｍｏｌ ＴＥ／ｇを有していた。実験の結果、比較的弱い条件で焙煎を行うと抗酸化能をより一層向上できることがわかった。 The ORAC values of Example 27 and Example 28 were measured in the same manner as in Example 26. The results are shown in FIG. 3 together with the ORAC value of Example 26. In FIG. 3, the vertical axis represents the ORAC value [μmol TE / g]. As shown in FIG. 3, Example 27 had 178.7 μmol TE / g, which is about 2.4 times that of Example 26. Moreover, Example 28 had 138.4 mol TE / g which is about 1.8 times of Example 26. As a result of experiments, it was found that anti-oxidation ability can be further improved by roasting under relatively weak conditions.
（iii）焙煎時間による抗酸化能の経時変化
次に、焙煎時間による抗酸化能の経時変化について調べた。
ごぼうの根部の皮を剥き、フードスライサ（（株）榎村鉄工所製ＥＣＡ２０２）を用いて２ｍｍ×２ｍｍ×５〜１５ｍｍでカットした。その後、熱風乾燥機（黒田工業（株）製ＮＢ−１２ＤＸ）にて５０℃で４〜８時間の熱風乾燥を行って乾燥したごぼう茶葉を回収した。回収したごぼう茶葉の一部をガス式焙煎機（ニチモウ（株）製ＲＣ-１）を用いて１６０〜１７０℃で焙煎することで実施例２９に係るごぼう茶葉を製造した。同様に、回収したごぼう茶葉の一部を蒸庫（（株）品川工業所製）を用いて５０℃で１０分間加熱処理した後、流水で２０℃以下になるまで冷却し、１６０〜１７０℃で焙煎することで実施例３０に係るごぼう茶葉を製造した。実施例２９及び実施例３０の焙煎時間が０分、４分、８分、１３分のときに焙煎しているごぼう茶葉をサンプリングし、それぞれのＯＲＡＣ値を前記と同様にして測定した。その結果を図４に示す。なお、図４において、横軸は焙煎時間［分］を示し、縦軸はＯＲＡＣ値［μｍｏｌ ＴＥ／ｇ］を示す。
図４に示すように、実施例２９及び実施例３０ともに経時的にＯＲＡＣ値が増加すること、すなわち抗酸化能が増加することがわかった。焙煎時間が０分のとき実施例２９は９１．０μｍｏｌ ＴＥ／ｇであり、実施例３０は９７．０μｍｏｌ ＴＥ／ｇであった。焙煎時間が４分のとき実施例２９は９１．０μｍｏｌ ＴＥ／ｇであり、実施例３０は１１１．７μｍｏｌ ＴＥ／ｇであった。焙煎時間が８分のとき実施例２９は１８８．０μｍｏｌ ＴＥ／ｇであり、実施例３０は２６１．０μｍｏｌ ＴＥ／ｇであった。焙煎時間が１３分のとき実施例２９は３３５．３μｍｏｌ ＴＥ／ｇであり、実施例３０は４６１．７μｍｏｌ ＴＥ／ｇであった。
(Iii) Time-dependent change in antioxidant capacity due to roasting time Next, the time-dependent change in antioxidant capacity due to roasting time was examined.
The root of the burdock was peeled off and cut using a food slicer (ECA202 manufactured by Kashimura Tekko Co., Ltd.) at 2 mm × 2 mm × 5-15 mm. Then, dried burdock tea leaves were recovered by performing hot air drying at 50 ° C. for 4 to 8 hours with a hot air dryer (NB-12DX, manufactured by Kuroda Kogyo Co., Ltd.). A part of the collected burdock tea leaves was roasted at 160 to 170 ° C. using a gas roasting machine (RC-1 manufactured by Nichimo Co., Ltd.) to produce burdock tea leaves according to Example 29. Similarly, a portion of the collected burdock tea leaves is heat-treated at 50 ° C. for 10 minutes using a steaming chamber (manufactured by Shinagawa Kogyo Co., Ltd.), then cooled to 20 ° C. or less with running water, and 160 to 170 ° C. The burdock tea leaves according to Example 30 were manufactured by roasting. The roasted burdock tea leaves were sampled when the roasting times of Example 29 and Example 30 were 0 minutes, 4 minutes, 8 minutes, and 13 minutes, and the respective ORAC values were measured in the same manner as described above. The result is shown in FIG. In FIG. 4, the horizontal axis represents roasting time [minutes], and the vertical axis represents ORAC value [μmol TE / g].
As shown in FIG. 4, it was found that the ORAC value increased with time in both Example 29 and Example 30, that is, the antioxidant capacity increased. When the roasting time was 0 minutes, Example 29 was 91.0 μmol TE / g, and Example 30 was 97.0 μmol TE / g. When the roasting time was 4 minutes, Example 29 was 91.0 μmol TE / g and Example 30 was 111.7 μmol TE / g. When the roasting time was 8 minutes, Example 29 was 188.0 μmol TE / g and Example 30 was 261.0 μmol TE / g. When the roasting time was 13 minutes, Example 29 was 335.3 μmol TE / g, and Example 30 was 461.7 μmol TE / g.
以上、（i）〜（iii）の実験結果から、本発明のごぼう茶葉製造方法が規定する所定の要件を満たす乾燥工程を行った後に、所定の要件の加熱処理工程及び焙煎工程のうちの少なくとも一方、好ましくは両方を行うことで、ごぼう茶葉の抗酸化能を向上できることがわかった。加熱処理工程と焙煎工程の両方を行った場合、焙煎を１３分間行うことで、焙煎開始時（０分）のＯＲＡＣ値の約４倍に増加していた。これは、加熱処理を行うことでイヌリンが低分子化してオリゴ糖やフルクトース（単糖）が生成されるので甘みが増すとともに、生成したオリゴ糖やフルクトースによってメイラード生成物やポリフェノール反応生成物が生成されることになるため、これにより抗酸化能が向上したものと推測される。また、実施例３０のように加熱処理を行ったものの方が、加熱処理を行わない実施例２９よりも高い抗酸化能を有したのは、糖の分子量が小さいほど反応速度が速いため、加熱処理によってより低分子化が進んだ実施例３０の方が焙煎によるメイラード反応し易かったためと推測される。 As described above, from the experimental results of (i) to (iii), after performing the drying process that satisfies the predetermined requirements defined by the burdock tea leaf production method of the present invention, It was found that the antioxidant ability of burdock tea leaves can be improved by performing at least one, preferably both. In the case where both the heat treatment step and the roasting step were performed, the roasting was performed for 13 minutes, which increased about 4 times the ORAC value at the start of roasting (0 minutes). This is because heat treatment reduces the molecular weight of inulin and produces oligosaccharides and fructose (monosaccharides), resulting in increased sweetness and the production of oligosaccharides and fructose to produce Maillard products and polyphenol reaction products. Therefore, it is presumed that this improved the antioxidant ability. In addition, the heat treatment as in Example 30 had higher antioxidant ability than Example 29 in which the heat treatment was not performed because the reaction rate was faster as the molecular weight of the sugar was smaller. It is presumed that Example 30 in which the molecular weight was further lowered by the treatment was more easily subjected to the Maillard reaction by roasting.
以上、本発明に係るごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法について、発明を実施するための最良の形態及び実施例により詳細に説明したが本発明の趣旨はこれらの記載に限定されるものではなく、特許請求の範囲の記載に基づいて広く解釈しなければならない。また、当業者であれば本願の特許請求の範囲、明細書及び図面に基づいて種々の変形例を創案することが可能であり、そのような変形例も本発明の技術的範囲に含まれる。 The burdock tea leaves according to the present invention, the burdock tea leaf extract and the burdock tea leaf-containing food using the same, and the burdock tea leaf production method have been described in detail with reference to the best modes and examples for carrying out the invention. The gist of the present invention is not limited to these descriptions, but should be widely interpreted based on the descriptions in the claims. Further, those skilled in the art can create various modifications based on the claims, specification and drawings of the present application, and such modifications are also included in the technical scope of the present invention.
Ｓ１０ 裁断工程
Ｓ２０ 乾燥工程
Ｓ５，１５ 加熱処理工程
Ｓ２５ 焙煎工程
S10 Cutting process S20 Drying process S5, 15 Heat treatment process S25 Roasting process
Claims (7)
フルクトースを２９ｍｇ／ｇを超えて含有していることを特徴とするごぼう茶葉。 A burdock tea leaf produced by cutting a raw burdock root portion including the epidermis and drying at 30 to 70 ° C.,
Burdock tea leaves characterized by containing fructose in excess of 29 mg / g.
表皮を含む生のごぼう根部を所定の形状及び大きさのごぼう茶葉に裁断する裁断工程と、
裁断したごぼう茶葉を３０〜７０℃で乾燥する乾燥工程と、
を含むことを特徴とするごぼう茶葉製造方法。 A burdock tea leaf production method for producing the burdock tea leaf according to claim 1,
A cutting step of cutting the raw burdock root portion including the epidermis into burdock tea leaves of a predetermined shape and size;
A drying step of drying the cut burdock tea leaves at 30 to 70 ° C .;
A method for producing burdock tea leaves, comprising:
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| CN104489168A (en) * | 2014-11-26 | 2015-04-08 | 广德县阳峰茶场 | Burdock tea and preparation method thereof |
| JP2015101583A (en) * | 2013-11-25 | 2015-06-04 | 有限会社湘南予防医科学研究所 | Hair restoration/hair growth promoter |
| JP2020110752A (en) * | 2019-01-09 | 2020-07-27 | 株式会社あじかん | Peroxide lipid absorbent, food product, and production method of peroxide lipid absorbent |
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| CN102827721A (en) * | 2011-06-15 | 2012-12-19 | 如意情集团股份有限公司 | Preparation technology of burdock wine |
| JP2013074878A (en) * | 2011-09-29 | 2013-04-25 | Dong Yuan Biotech Pharmaceutical Co Ltd | Processing method for preparing burdock-composition micrometer essential liquid |
| JP2013158324A (en) * | 2012-02-07 | 2013-08-19 | Kashiwazaki Seika Co Ltd | Root vegetable processed food, manufacturing method therefor, and root vegetable secondary processed food |
| JP2014064512A (en) * | 2012-09-26 | 2014-04-17 | Ahjikan Co Ltd | Burdock derived coffee-like edible and drinkable composition, production method thereof, and bottled burdock derived coffee-like beverage |
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| CN103976323A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Tea fragrant flavoring powder and preparation method thereof |
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| JP2020110752A (en) * | 2019-01-09 | 2020-07-27 | 株式会社あじかん | Peroxide lipid absorbent, food product, and production method of peroxide lipid absorbent |
| JP7250269B2 (en) | 2019-01-09 | 2023-04-03 | 株式会社あじかん | Lipid peroxide adsorbent and method for producing lipid peroxide adsorbent |
| CN113142358A (en) * | 2021-02-10 | 2021-07-23 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma sweet-taste tea, preparation method thereof and tea extract liquid prepared from same |
| CN113142358B (en) * | 2021-02-10 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma sweet-taste tea, preparation method thereof and tea extract liquid prepared from same |
| WO2023210310A1 (en) * | 2022-04-25 | 2023-11-02 | 株式会社あじかん | Processed fat food, and manufacturing method of processed fat food |
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