JP2011223999A - Method for producing tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing tea which holds original flavor of tea, and manufacture tea which eliminates musty smell and is easy to drink.SOLUTION: The production method of tea includes: a hydrous bacillus attachment process of mixing aspergillus oryzae and water with tea and obtaining tea mixture; a fermentation process for obtaining fermented tea leaves by fermenting the tea mixture; a hydrous adjusting process to obtain hydrous adjusting fermented tea leaves by agitating the fermented tea leaves, and mixing water again; an additional fermentation process to obtain additional fermented tea leaves by fermenting the hydrous adjusting fermented tea leaves; and a final drying process to agitate and dry the additional fermented tea leaves. In the fermentation process and the additional fermentation process, indoor temperature of a room where the tea mixture or the hydrous adjusting fermented tea leaves are set is made into 20°C or more, and the temperature inside the tea mixture or the hydrous adjusting fermented tea leaves is raised to 50-70°C.

Description

  The present invention relates to a tea production method for producing a fermented tea such as, for example, pu-erh tea, and in particular, it is possible to produce a clean and easy-to-drink fermented tea that has little moldy smell and astringency, is free of candy. It relates to something that was devised.

  Conventionally, the manufacture of fermented tea such as Pu-erh tea has been performed by a method as disclosed in Patent Document 1, for example. The manufacturing method will be described below.

  The harvested tea leaves are treated with steaming, rough koji, twisting and curling according to standard tea making methods. Thereafter, Aspergillus (hereinafter abbreviated as A). niger, A.M. crbonarius, A.M. phoenicis, A.M. heteromorphus, A.H. Bacteria such as bombycis is mixed and fermented at a temperature of about 15 to 40 ° C., usually for 1 to 60 days, preferably for 3 to 15 days.

  In addition to Patent Document 1 described above, Patent Document 2, Patent Document 3, Patent Document 4, Patent Document 5, Patent Document 6, Patent Document 7, and Patent Document 8 are disclosed as methods for producing this type of fermented tea. Etc.

JP 2008-263831 A JP 2008-11795 A JP 2003-265108 A JP 2002-95413 A JP 2009-28010 A JP 2005-333929 A JP 2008-212136 A JP 2007-43907 A

The conventional configuration described above has the following problems.
First, in the case of the method for producing puer tea according to the invention described in the above-mentioned patent documents 1 to 8, the object is to produce puer tea that is easy to drink while suppressing moldy odor and reducing astringency. However, even with the production method disclosed therein, the removal of moldy smell and astringency was insufficient.
Another problem is that even though the moldy odor can be removed, the original flavor of tea is impaired. For example, in the case of the method for producing pu-erh tea according to the invention described in Patent Document 2, an oxidoreductase is used in the fermentation process, and is described in Patent Document 3 and Patent Document 4. In the case of the method for producing puer tea according to the present invention, eggplant is added to the sterilized tea leaves, which causes the original flavor of tea to be impaired.

  The present invention was made on the basis of these points, and the object of the present invention is to maintain tea's original flavor and to produce tea that is easy to drink while reducing moldy smell and astringency. It is to provide a method for producing nacha.

In order to solve the above-mentioned problems, the tea production method according to the first aspect of the present invention includes a hydrolyzing step of obtaining koji mold and water in tea to obtain a tea mixture, and fermenting the tea mixture to obtain fermented tea leaves. Stirring the additional fermented tea leaves, a fermenting step, an additional fermenting step of stirring the fermented tea leaves and mixing water again to obtain a hydrolyzed fermented tea leaf, fermenting the hydrolyzed fermented tea leaves to obtain additional fermented tea leaves, and And in the fermentation step and the additional fermentation step, the temperature of the room in which the tea mixture or the hydro-adjusted fermented tea leaves are installed is set to 20 ° C. or higher, and the tea mixture or the hydrolyzed water is added. The temperature inside the adjusted fermented tea leaves is increased to 50 ° C to 70 ° C.
The tea production method according to claim 2 is characterized in that, in the tea production method according to claim 1, the water content in the tea mixture is 30 to 40% by weight in the hydrolyzing step. It is.
The tea production method according to claim 3 is the tea production method according to claim 1 or 2, wherein the tea is green tea.
A tea production method according to claim 4 is the tea production method according to any one of claims 1 to 3, wherein the koji mold is a black koji mold.
A method for producing tea according to claim 5 is the method for producing tea according to claim 4, wherein the black koji mold is Aspergillus. It is characterized by being awamori.
The tea production method according to claim 6 is the tea production method according to any one of claims 1 to 3, wherein the koji mold is a yellow koji mold.
The tea production method according to claim 7 is the tea production method according to claim 6, wherein the yellow koji mold is Aspergillus. sojae.
The tea production method according to claim 8 is the tea production method according to any one of claims 1 to 7, wherein the fermentation step and the additional fermentation step are packed in a bag having high air permeability. It is characterized by carrying out fermentation by stacking a plurality of bags of the mixture or hydrated fermented tea leaves.
Further, the tea production method according to claim 9 is the tea production method according to any one of claims 1 to 8, wherein the fermentation step and the additional fermentation step are carried out after the tea mixture or When the temperature of the hydro-adjusted fermented tea leaves does not rise by fermentation, the tea mixture or the hydro-adjusted fermented tea leaves are covered with a vinyl sheet.
The method for producing tea according to claim 10 is characterized in that, in the method for producing tea according to any one of claims 1 to 9, the fermentation step and the additional fermentation step have a period of about one week. To do.
A tea production method according to claim 11 is characterized in that, in the tea production method according to any one of claims 1 to 10, the hydration adjustment step and the additional fermentation step are repeated a plurality of times. It is.
The tea production method according to claim 12 is the tea production method according to any one of claims 1 to 11, wherein the hydration adjustment step and the additional fermentation step are repeated twice, and the first hydration adjustment. In the process, the water content of the above-mentioned hydrolyzed fermented tea leaves is set to 25 to 35% by weight, and in the second water-adjusting process, the water content of the above hydrolyzed fermented tea leaves is set to 20 to 30% by weight.

As described above, according to the method for producing tea according to the first aspect of the present invention, the step of hydrolyzing to obtain a tea mixture by mixing koji mold and water with tea, and fermenting the tea mixture to obtain a fermented tea leaf Stirring the additional fermented tea leaves, a fermenting step, an additional fermenting step of stirring the fermented tea leaves and mixing water again to obtain a hydrolyzed fermented tea leaf, fermenting the hydrolyzed fermented tea leaves to obtain additional fermented tea leaves, and And in the fermentation step and the additional fermentation step, the temperature of the room in which the tea mixture or the hydro-adjusted fermented tea leaves are installed is set to 20 ° C. or higher, and the tea mixture or the hydrolyzed water is added. In order to raise the temperature inside the adjusted fermented tea leaves to 50 ° C. to 70 ° C., the fermentation by Aspergillus is flourishing, and while suppressing the activity of various germs, the number of germs can be reduced, It is possible to produce easy-to-drink tea there is no faint odor and the like. Moreover, the polyphenol contained in fermented tea leaves and additional fermented tea leaves is polymerized by increasing the temperature inside the tea mixture or the hydro-adjusted fermented tea leaves to 50 ° C to 70 ° C, and astringency is suppressed. Easy to drink tea can be obtained.
Further, the method for producing tea according to claim 2 is the method for producing tea according to claim 1, wherein the water content in the tea mixture is set to 30 to 40% by weight in the hydrolyzing step, so that fermentation by the koji mold is performed. As a result, the temperature inside the tea mixture or the hydro-adjusted fermented tea leaves can be raised to 50 ° C. to 70 ° C., and the above-described effects can be made more reliable.
The tea production method according to claim 3 is the tea production method according to claim 1 or claim 2, wherein the tea is green tea, and is therefore effective in the production of pu-erh tea, moderate astringency and easy to drink. Pu-erh tea can be produced.
According to a fourth aspect of the present invention, there is provided a tea production method according to any one of the first to third aspects, wherein the koji mold is a black koji mold, so that the above-described effect is more reliable. It can be.
A method for producing tea according to claim 5 is the method for producing tea according to claim 4, wherein the black koji mold is Aspergillus. Since it is awamori, it has a high ability to produce citric acid as a koji mold, can suppress the propagation of various bacteria in the production process, and can produce tea that is easy to drink.
Moreover, the method for producing tea according to claim 6 is the method for producing tea according to any one of claims 1 to 3, wherein the koji mold is yellow koji mold, so that the effect is more reliable. Can do.
The tea production method according to claim 7 is the tea production method according to claim 6, wherein the yellow koji mold is Aspergillus. Since it is sojae, it has a high ability to produce citric acid as a koji mold, can suppress the propagation of various bacteria in the production process, and can produce tea that is easy to drink.
The tea production method according to claim 8 is the tea production method according to any one of claims 1 to 7, wherein the fermentation step and the additional fermentation step are packed in a bag having high air permeability. Since fermentation is carried out by stacking a plurality of the mixture or hydrated fermented tea leaves, the temperature inside the tea mixture or hydrated fermented tea leaves tends to rise, and the above effect can be made more reliable.
Further, the tea production method according to claim 9 is the tea production method according to any one of claims 1 to 8, wherein the fermentation step and the additional fermentation step are carried out after the tea mixture or When the temperature of the hydrated adjusted tea leaves does not rise by fermentation, the above-mentioned effect can be made more reliable because the tea mixture or the hydrated adjusted fermented tea leaves are covered with a vinyl sheet.
Further, the tea production method according to claim 10 is the tea production method according to any one of claims 1 to 9, wherein the fermentation step and the additional fermentation step have a period of about one week. Can be made more reliable.
Moreover, the method for producing tea according to claim 11 is the tea production method according to any one of claims 1 to 10, wherein the hydration adjustment step and the additional fermentation step are repeated a plurality of times. It can be certain.
The tea production method according to claim 12 is the tea production method according to any one of claims 1 to 11, wherein the hydration adjustment step and the additional fermentation step are repeated twice, and the first hydration adjustment. In the process, the water content of the above-mentioned hydrolyzed fermented tea leaves is set to 25 to 35% by weight, and in the second water-adjusting process, the water content of the above hydrolyzed fermented tea leaves is set to 20 to 30% by weight, so that the above effect is more sure. It can be. In particular, with such a water content, the activity of Aspergillus oryzae involved in fermentation becomes active, and the temperature inside the above-mentioned hydro-adjusted fermented tea leaves can be raised to 50 to 70 ° C. by fermentation, The effect that tea with less odor and astringency can be produced can be ensured.

It is a figure which shows one Embodiment of this invention, and is a figure which shows the hydrating process which mixes a koji mold with the dried green tea. It is a figure which shows one embodiment of this invention, and is a figure which shows the fermentation process which piles up the green tea mixture packed in a bag or hydrolyzed fermentation tea leaves, and ferments. It is a figure which shows one embodiment of this invention, and is a figure which shows the primary hydration adjustment process which adds and stirs water to fermented tea leaves or additional fermented tea leaves. It is a figure which shows one embodiment of this invention, and is a figure which shows a primary additional fermentation process. It is a figure which shows one embodiment of this invention, and is a figure which shows a secondary hydration adjustment process. It is a figure which shows one embodiment of this invention, and is a figure which shows a secondary additional fermentation process. It is a figure which shows one embodiment of this invention, and is the figure which showed the final drying process of the tea leaf. It is a figure showing the amount of catechin, total catechin and polymerized catechin, and superoxide scavenging ability per 100 g of “Malawi green tea S” which is the raw material in the first example of the embodiment of the present invention. It is a figure showing the amount of catechin, total catechin and polymerized catechin per 100 g of Pu'er tea manufactured by the first example of one embodiment of the present invention, and superoxide elimination ability. It is a figure showing the amount of catechin, total catechin and polymerized catechin per 100 g of “Malawi green tea M” which is a raw material in one embodiment of the present invention, and superoxide scavenging ability. It is a figure showing the quantity of the catechin, total catechin, and superposition | polymerization catechin per 100g of puer teas manufactured by the 2nd Example in one embodiment of this invention. It is the table | surface showing the quantity of the total polyphenol and gallic acid per 100g of "Malawi green tea M" which is a raw material in 3rd Example in one embodiment of this invention. It is a figure showing the quantity of the total polyphenol and gallic acid per 100g of puer teas manufactured by the 3rd Example in one embodiment of this invention. Gallic acid, epigallocatechin, epigallocatechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, catechin and “malawi green tea M2” which is a raw material in the fourth example of the embodiment of the present invention It is a figure showing weight% of catechin gallate. Of gallic acid, epigallocatechin, epigallocatechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, catechin and catechin gallate in the puer tea produced by the fourth example in one embodiment of the present invention It is a figure showing weight%. In the 5th Example in one embodiment of this invention, it is a photograph which shows the extract of the pu-erh tea manufactured by the manufacturing method of the tea by using "Malawi green tea" as a raw material, March 17, 2011 Taken on the day of the applicant's office. It is a figure showing the result of the sensory test performed about the puer tea by the 5th Example in one embodiment of this invention. In the 6th Example in one embodiment of this invention, it is a photograph which shows the extract of the puer tea manufactured with the manufacturing method of the tea by this invention using "Shizuoka green tea" as a raw material, March, 2011 It was taken on the 17th in the applicant's office. Green tea mixture, primary hydrated adjusted fermented tea leaf, and secondary hydrated adjusted fermented tea leaf interior in the fermentation step, primary additional fermentation step, and secondary additional fermentation step in the sixth embodiment of the present invention The horizontal axis is the number of days from the start of fermentation, the vertical axis is the temperature of the green tea mixture, primary hydrated adjusted fermented tea leaves, and secondary hydrated adjusted fermented tea leaves, and shows the time change of temperature. It is what. In 5th Example and 6th Example in one embodiment of this invention, it manufactured by the method by a prior art as a comparison object with the extract of the pu-erh tea manufactured by the manufacturing method of the tea by this invention. This is a photograph showing the extract of Pu-erh tea, taken on March 17, 2011 in the applicant's office.

  Hereinafter, an embodiment of the present invention will be described with reference to FIGS. This embodiment shows an example in which the present invention is applied to a method for producing a puer tea.

  First, the process of obtaining green tea, which is a raw material for Pu'er tea, will be described. This is configured to go through the same manufacturing process as the process of obtaining normal green tea. First, the picked tea leaves (raw leaves) are treated with steam or roasting to perform a blue-killing process to inactivate tea leaf oxidase. Thereafter, the treated tea leaves are twisted and appropriately cut and then dried to a moisture content of about 5% to obtain dried tea leaves 1 (shown in FIG. 1).

  Next, the manufacturing process of the puer tea unique to the present embodiment will be described.

As shown in FIG. 1, a “hydrolysis step” is performed in which appropriate amounts of water and koji mold are added to the dried tea leaves 1 and stirred.
First, for example, the bacterial solution 3 is obtained by mixing and adjusting 0.5 g to 1.0 g of bacteria with respect to 5 liters to 10 liters of water. Next, the dried tea leaves 1 are arranged on a vinyl sheet 5, and the fungus solution 3 is spread on the dried tea leaves 1 using a watering can 7. Then, the dried tea leaves 1 and the fungus solution 3 are stirred manually on the vinyl sheet 5. In this way, a green tea mixture 9 (shown in FIG. 2) in which water and koji molds are added to the dried tea leaves 1 is obtained.

The water content of the green tea mixture 9 is 30 to 40% by weight, preferably about 35% by weight. For this purpose, for example, about 5 liters of the bacterial solution 3 may be mixed with about 10 kg of the dried tea leaves 1.
In the present embodiment, the koji mold used is A. koji mold A. Awamori, but is not limited to this, A. is also a black koji mold. tuberingensis, A.M. luchuensis, A.L. saitoi et al. oryzae and A.I. sojae, A.M. It is conceivable to use various types of Aspergillus oryzae, such as Oryzae white mutant. In particular, as for A. awamori and A. sojae, those manufactured by Matsunosuke Shojiguchi Co., Ltd. are effective.
It is also possible to use a mixture of several types of koji molds.

Next, as shown in FIG. 2, the green tea mixture 9 is packed in a bag 11 approximately every 30 kg, for example. In the present embodiment, a PP (polypropylene) / PE (polyethylene) cloth bag with good air permeability is used as the bag 11.
Next, as shown in FIG. 2, a “fermentation process” is performed in which three or more bags 11 packed with the green tea mixture 9 are stacked and the green tea mixture 9 is fermented indoors. This “fermentation process” is performed in a room having a temperature of 20 ° C. or higher. In this “fermentation step”, the bag 11 packed with the green tea mixture 9 is installed indoors so as not to be exposed to direct sunlight or wind. At that time, the bag 11 packed with the green tea mixture 9 is used. Is preferably placed in a room where there is as little air flow as possible. Specifically, it is installed mainly in the corner of the room. The bags 11 filled with the green tea mixture 9 are installed so as to be in contact with each other as much as possible and with a slight gap from the wall. Moreover, the bottom one of the bags 11 packed with the green tea mixture 9 stacked three or more bags as described above is placed on a slat or the like so as not to directly contact the floor or the ground.
Also, the temperature inside the green tea mixture 9 packaged throughout the fermentation period is varied between about 20 and about 70 ° C.
Moreover, a fermentation process is performed continuously for about one week, for example. At that time, the temperature inside the green tea mixture 9 reaches 50 ° C. to 70 ° C. about 3 days after the start of fermentation. Thereafter, the state at 50 ° C. to 70 ° C. is continued for about 3 days. The temperature change inside the green tea mixture 9 will be described in detail. First, the temperature that was about 20 ° C. immediately after the start of fermentation rises to about 50 ° C. on the third day. This temperature rises to about 65 ° C. on the fourth day, but gradually decreases thereafter, and falls to a temperature below 50 ° C. on the sixth day. And it falls to about 30 ° C. on the seventh day.
In this way, fermented tea leaves 13 (shown in FIG. 3) are obtained.

If the temperature of the green tea mixture 9 inside the bag 11 does not rise even after one day or more after the start of the fermentation process, the bag 11 packed with the green tea mixture 9 is not shown. Cover with a plastic sheet and keep warm. When the temperature inside the green tea mixture 9 packed in the bag reaches about 35 ° C., the vinyl sheet is removed.
When the temperature inside the green tea mixture 9 exceeds 70 ° C., the stacked bags 11 are laid flat, the bags 11 are installed in a well-ventilated place, or the green tea mixture 9 is stirred. Then, the temperature inside the green tea mixture 9 is lowered. This is because if the temperature inside the green tea mixture 9 exceeds 70 ° C. for a long time, most of the koji molds are killed and subsequent fermentation is not efficiently performed.

Next, the fermented tea leaf 13 is taken out from the bag 11 and a “primary hydration adjustment step” is performed in which water is added to the fermented tea leaf 13 as shown in FIG. In the primary hydration adjustment step, the fermented tea leaves 13 are arranged on the vinyl sheet 15 and the water 19 is added to the fermented tea leaves 13 by the watering can 17 in the same manner as the hydrating step. It is carried out by stirring the fermented tea leaves 13 and the water 19 manually. Thereby, primary hydrated adjusted fermented tea leaves 25 (shown in FIG. 4) are obtained. The water 19 is added to the fermented tea leaf 13 so that the water content of the primary water-adjusted fermented tea leaf 25 is 25 to 35% by weight, preferably about 30% by weight.
In addition, the said fermented tea leaf 13 will lose weight rather than the said green tea mixture 9 before fermentation by the chemical reaction by fermentation. For example, the green tea mixture 9 which was 30 kg becomes the fermented tea leaf 13 of about 20 kg by fermentation. In the above-mentioned primary hydration adjustment step, for example, about 28 kg of the primary hydration adjusted fermented tea leaf 25 is obtained by adding water to the about 20 kg of the fermented tea leaf 13.

  Next, a “primary additional fermentation step” is performed for fermenting the primary water-adjusted fermented tea leaves 25 again. As shown in FIG. 4, the method and conditions for performing fermentation are the same as those in the fermentation process already described. By this primary additional fermentation step, primary additional fermented tea leaves 27 (shown in FIG. 5) are obtained.

Next, as shown in FIG. 5, water is added to the primary additional fermented tea leaf 27 to perform the “secondary addition adjustment step”. As a result, a secondary water-adjusted fermented tea leaf 29 (shown in FIG. 6) is obtained. The secondary hydration adjustment step is performed in the same manner as the primary hydration adjustment step, but the water content of the secondary hydration adjusted fermented tea leaves is 20 to 30% by weight, preferably about 25% by weight, Water is added to the primary additional fermented tea leaf 27.
In addition, also by the said primary additional fermentation process, the weight of the said primary additional fermented tea leaf 27 reduces from the weight of the said fermented tea leaf 13. For example, about 28 kg of the fermented tea leaf 13 becomes the primary additional fermented tea leaf 27 of about 20 kg. In the secondary hydration adjustment step, for example, water is added to about 20 kg of the primary additional fermented tea leaf 27 to obtain about 26 kg of the secondary hydrated adjusted tea leaf 29.

  Next, as shown in FIG. 6, a “secondary additional fermentation step” is performed in which the secondary water-adjusted fermented tea leaves 29 are fermented again. The method and conditions for performing the fermentation are the same as in the fermentation step. By this secondary additional fermentation step, secondary additional fermented tea leaves 31 (shown in FIG. 7) are obtained.

  Next, as shown in FIG. 7, a “final drying step” for drying the secondary additional fermented tea leaves 31 is performed. In the final drying step, the secondary additional fermented tea leaves 31 are arranged on an aluminum drying table 33 heated to 60 to 70 ° C., and the person 35 is manually stirring the secondary additional fermented tea leaves 31, This is performed until the water content of the secondary additional fermented tea leaves 31 is 5% or less.

  Through these steps, Pu'er tea 37 is obtained from the dried green tea 1.

This embodiment has the following effects.
In other words, it is possible to produce the easy-to-drink Pu-erh tea 37 without losing the original flavor of the Pu-erh tea and with less moldy smell and astringency.
Moreover, the Pu-erh tea 37 containing the outstanding component can be manufactured.

In the fermentation process, the primary additional fermentation process, and the secondary additional fermentation process of the present embodiment, the temperature inside the green tea mixture 9, the primary hydro-adjusted fermented tea leaves 25, and the secondary hydro-adjusted fermented tea leaves 29 is 50 ° C to Rise to 70 ° C. Therefore, the generation of substances that cause unpleasant odors such as musty odors can be suppressed by suppressing the activity or reducing the number of germs (bacteria other than those contained in the above-mentioned bacterial solution 3). It becomes.
Moreover, in order to stir the green tea mixture 9, the fermented tea leaves 13, and the primary additional fermented tea leaves 27 before the fermentation process, before the primary additional fermentation process, and before the secondary additional fermentation process, the green tea mixture 9 and the fermented tea leaves are mixed. 13 and the inside of the primary additional fermented tea leaf 27 becomes an environment in which fermentation with koji mold is easy to perform again.

Moreover, since the temperature inside the green tea mixture 9, the primary hydrated adjusted fermented tea leaf 25, and the secondary hydrated adjusted fermented tea leaf 29 rises to 50 ° C. to 70 ° C., the polyphenol is polymerized and the polymerized polyphenol is contained in the above-mentioned Pouer tea 37. Increases and reduces astringency.
In addition, when raising the temperature in the said fermented tea leaf 13 or the said primary additional fermented tea leaf 27 to 50 to 70 degreeC, the water content of the green tea mixture 9 used for a fermentation process is 30 to 40 weight%, Preferably it is about 35. 2% used for the secondary additional fermentation process, about 25% by weight, preferably about 30% by weight, preferably about 30% by weight. Making the water content of the sub-hydrolyzed fermented tea leaves 20-30% by weight, preferably about 25% by weight greatly contributes. That is, by adjusting the moisture content in this way, fermentation by the bacteria contained in the bacterial solution 3 is actively performed, and in the fermentation process, the primary additional fermentation process, and the secondary additional fermentation process, the green tea mixture 9. The temperature inside the primary hydrated adjusted fermented tea leaf 25 and the secondary hydrated adjusted fermented tea leaf 29 is increased to 50 ° C to 70 ° C.

The first embodiment will be described below with reference to FIGS.
“Malawi green tea S” is used as the dried tea leaf 1, and the method for producing the pu-erh tea in the present embodiment as described above is carried out. The components and superoxide scavenging ability of the “Malawi green tea S” are as shown in FIG. FIG. 8 shows the amount of catechin, total catechin, polymerized catechin and superoxide scavenging ability per 100 g of “Malawi Green Tea S”.

  According to this example, Pu-erh tea 37 having components and superoxide elimination ability as shown in the table of FIG. 9 is obtained. FIG. 9 shows the amount of catechin, total catechin, polymerized catechin and superoxide scavenging ability per 100 g of Pu'er tea according to this example. Comparing this Pu-erh tea 37 and the raw material “Malawi green tea S”, the amount of catechin, total catechin and polymerized catechin is greatly reduced. That is, the catechins that cause “astringency” and “egumi” in the flavor of “Malawi Green Tea S” as a raw material are greatly reduced, and the above-mentioned Pu-erh tea 37 is easier to drink than “Malawi Green Tea S”. It has become a thing.

Hereinafter, a second example of the present embodiment will be described with reference to FIGS.
“Malawi green tea M” is used as the dried tea leaf 1 to produce the pu-erh tea in the present embodiment as described above. The components and superoxide scavenging ability of the “Malawi green tea M” have values as shown in FIG. FIG. 10 shows the amount of catechin, total catechin, polymerized catechin, and superoxide scavenging ability per 100 g of “Malawi Green Tea M”.

  According to the present example, Pu-erh tea having components as shown in the table of FIG. 11 is obtained. The table of FIG. 11 is a table showing the amount of catechin, total catechin, and polymerized catechin per 100 g of “Malawi Green Tea M”. Comparing this puer tea with the raw material “Malawi Green Tea M”, the amount of catechin, total catechin, and polymerized catechin is greatly reduced. In other words, the catechins that cause “astringency” and “egumi” in the flavor of “Malawi Green Tea M” as a raw material are greatly reduced, and the above-mentioned Pu-erh tea is easier to drink than “Malawi Green Tea M”. It has become.

Hereinafter, a third example of the present embodiment will be described with reference to FIGS.
“Malawi green tea M” is used as the dried tea leaf 1 to produce the pu-erh tea in the present embodiment as described above. The components of the “Malawi green tea M” have values as shown in FIG. FIG. 12 is a table showing the amount of total polyphenol and gallic acid per 100 g of “Malawi Green Tea M”.

  According to the present example, Pu-erh tea 37 having components as shown in the table of FIG. 13 is obtained. FIG. 13 shows the amount of total polyphenol and gallic acid per 100 g of Pu'er tea according to this example. When this puer tea is compared with the raw material “Malawi Green Tea M”, the total amount of polyphenols decreases and the amount of gallic acid increases. That is, the polyphenols that cause “astringency” and “egumi” in the flavor of “Malawi Green Tea M” as a raw material are greatly reduced, and the gallic acid having an antioxidant action is greatly increased. Therefore, the above-mentioned pu-erh tea is easier to drink and healthier than “Malawi Green Tea M”.

Hereinafter, a fourth example of the present embodiment will be described with reference to FIGS.
“Malawi green tea M2” is used as the dried tea leaf 1 to produce the pu-erh tea in the present embodiment as described above. The components of the “Malawi green tea M2” have values as shown in FIG. FIG. 14 is a table showing weight percentages of gallic acid, epigallocatechin, epigallocatechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, catechin and catechin gallate in “Malawi green tea M2”.

  According to this example, Pu-erh tea having components as shown in FIG. 15 is obtained. FIG. 15 is a table showing weight percentages of gallic acid, epigallocatechin, epigallocatechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, catechin and catechin gallate in the puer tea according to this example. When this puer tea and the raw material “Malawi green tea M2” are compared, epigallocatechin, epigallocatechin gallate, epicatechin, epicatechin gallate, gallocatechin, gallocatechin gallate, catechin and catechin gallate are greatly reduced. In particular, epigallocatechin gallate, which is the most abundant component of the tea flavor “astringency” and “egumi”, has greatly decreased from 8.29% to 0.05%. That is, the catechins that cause “astringency” and “egumi” in the flavor of “Malawi green tea M2” as a raw material are greatly reduced. Therefore, the above-mentioned pu-erh tea is easier to drink than “Malawi Green Tea M2”.

Hereinafter, a fifth embodiment will be described with reference to FIGS. 16, 17, and 20. FIG.
In the present example, “Malawi green tea” is used as the dried tea leaf 1 and the method for producing the puer tea according to the present embodiment as described above is carried out.

When extraction is performed for 3 minutes using about 200 cc of hot water at about 100 ° C. using 2 g of Pu-erh tea 37 obtained in this example, an extract 39 as shown in the photograph of FIG. 16 is obtained.
As shown in the photograph of FIG. 16, the above-mentioned Pu-erh tea 37 and the above-mentioned extract 39 are obtained by using “Shizuoka green tea” shown in FIG. Compared with the extract 101 extracted for about 3 minutes using about 200 cc of hot water, the color is darker and blackened. This blackening is due to the polymerization of polyphenols in the above-mentioned Pu-erh tea 37 and an increase in the polymerized polyphenols.
Therefore, the extract 39 of the Pu-erh tea 37 according to the present embodiment is easy to drink because astringency and the like are suppressed.
The photograph shown in FIG. 16 and the photograph shown in FIG. 20 were taken in the applicant's office on March 17, 2011.

The result of the sensory test using the extract 39 of the Pu-erh tea 37 according to this example is shown in the table of FIG. This sensory test is an event in which an unspecified number of subjects sampled the extract 39 of the pu-erh tea 37 according to the present example at an event venue and obtained an answer to the ease of drinking.
According to the results of this sensory test, about 80% of the subjects answered that the extract 39 of the pu-erh tea 37 according to the present example has no unpleasant odor such as mold odor compared to general pu-erh tea and is easy to drink. is doing.

Hereinafter, a sixth embodiment will be described with reference to FIGS.
In this example, “Shizuoka green tea” is used as the dried tea leaf 1 and the method for producing the poule tea in the present embodiment as described above is carried out.
In the fermentation process of this example, seven piles were prepared by stacking three bags 11 packed with green tea mixture 9, and a total of 21 (3 × 7) bags 11 were used. At that time, the seven mountains were placed in contact with each other as much as possible and positioned as close as possible to the wall side of the corner of the room.
Moreover, the fermentation process is started from the morning of the first day of the fermentation process. Moreover, it ferments similarly about a primary additional fermentation process and a secondary additional fermentation process.

When extraction is performed for 3 minutes using about 200 cc of hot water at about 100 ° C. using 2 g of Pu-erh tea 37 obtained in this example, an extract 41 as shown in the photograph of FIG. 18 is obtained.
As shown in the photograph of FIG. 18, the above-mentioned Pu-erh tea 37 and the above-described extract 41 are obtained by using the “Shizuoka green tea” shown in FIG. Compared with the extract 101 extracted for 3 minutes using about 200 cc of hot water, the color is darker and blacker than the extract 39 described above. This blackening is also caused by an increase in the polymerized polyphenol due to the polymerization of the polyphenol in the above-mentioned Pu-erh tea 37 as in the case of the fifth embodiment.
For this reason, the extract 41 of the Pu-erh tea 37 according to the present embodiment is also easy to drink because the astringency is suppressed.
The photograph shown in FIG. 18 was also taken on March 17, 2011 in the applicant's office.

Moreover, in a fermentation process, a primary additional fermentation process, and a secondary additional fermentation process in a present Example, as shown in the graph of FIG. 19, the green tea mixture 9, the primary water adjustment fermentation tea leaf 25, and secondary water addition The temperature inside the adjusted fermented tea leaves 29 changes.
The temperature change inside the green tea mixture 9, primary hydrated adjusted fermented tea leaves 25, and secondary hydrated adjusted fermented tea leaves 29 shown in the graph of FIG. 19 will be described in detail. First, the temperature, which was about 20 ° C. immediately after the start of fermentation, rises to the extent that it exceeds 50 ° C. on the third day. The temperature rises to about 65 ° C. on the fourth day, but falls to a temperature below 50 ° C. on the sixth day. Thereafter, the temperature gradually decreases, and decreases to about 30 ° C. on the seventh day.
In particular, the temperature inside the green tea mixture 9, the primary water-adjusted fermented tea leaf 25, and the secondary water-adjusted fermented tea leaf 29 rises to 50 ° C to 70 ° C from about 3 days to about 5 days from the start of fermentation. . Therefore, the generation of substances that cause unpleasant odors such as moldy odor can be suppressed by reducing the activity or reducing the number of bacteria (bacteria other than those contained in the above-mentioned bacterial solution 3). It becomes.

  In addition, although it is measurement of the temperature shown in the graph of FIG. 19, first, the measurement time is noon of each day of the fermentation period in each fermentation process. The temperature sensor used for the measurement is a digital thermometer (Custom Corp. TX-120). Further, the measurement location is near the center of the second-stage bag among the three bags 11 of an arbitrary mountain.

Moreover, since the temperature inside the green tea mixture 9, the primary hydrated adjusted fermented tea leaf 25, and the secondary hydrated adjusted fermented tea leaf 29 rises to 50 ° C. to 70 ° C., the polyphenol is polymerized and the polymerized polyphenol is contained in the above-mentioned Pouer tea 37 Increases, thereby reducing astringency.

The present invention is not limited to the one embodiment.
For example, it may be considered that the hydration adjustment step and the additional fermentation step are further repeated as necessary.
Further, conditions such as the fermentation process period and temperature are not limited to those shown in the above embodiment.
Various materials can be considered for the bag used during fermentation as long as the air permeability is good.
Also, the bacteria used are not limited to those described above.
In the case of the above-described embodiment, the description has been made by taking Puar tea as an example of the fermented tea. However, the present invention can be similarly applied to other fermented teas such as mate tea and various health teas.

  The present invention relates to, for example, a tea production method for producing various fermented teas, and in particular, has been devised so as to produce a clean and easy-to-drink fermented tea that has little moldy odor and astringency and is free from wrinkles. For example, it is suitable for the production of pu-erh tea.

DESCRIPTION OF SYMBOLS 1 Dry tea leaf 3 Bacterial liquid 9 Green tea mixture 11 Bag 13 Fermented tea leaf 19 Water 25 Primary hydration adjustment fermented tea leaf 27 Primary additional fermentation fermented tea leaf 29 Secondary hydration adjustment fermented tea leaf 31 Secondary additional fermented tea leaf 33 Dry stand 37 Pu'er tea

Claims (12)

A hydrolyzing step for obtaining a tea mixture by mixing koji mold and water with tea, a fermentation step for fermenting the tea mixture to obtain a fermented tea leaf, and stirring the fermented tea leaf and mixing water again to obtain a hydrolyzed fermented tea leaf A step, an additional fermentation step of fermenting the hydrated fermented tea leaves to obtain additional fermented tea leaves, and a final drying step of stirring and drying the additional fermented tea leaves,
In the fermentation process and the additional fermentation process, the temperature in the room where the tea mixture or the hydrated adjusted tea leaves is set is 20 ° C. or higher, and the temperature inside the tea mixture or the hydrated adjusted tea leaves is 50 ° C. to 70 ° C. A method for producing tea, characterized by raising the temperature to 0 ° C. The method for producing tea according to claim 1,
In the hydrolyzing step, the water content in the tea mixture is 30 to 40% by weight. In the manufacturing method of the tea of Claim 1 or Claim 2,
A method for producing tea, wherein the tea is green tea. In the manufacturing method of the tea in any one of Claims 1-3,
A method for producing tea, wherein the koji mold is black koji mold. The method for producing tea according to claim 4,
The black koji mold is Aspergillus. A method for producing tea, characterized by being awamori. In the manufacturing method of the tea in any one of Claims 1-3,
A method for producing tea, wherein the koji mold is koji mold. In the manufacturing method of the tea of Claim 6,
The yellow koji mold is Aspergillus. A method for producing tea, characterized by being sojae. In the manufacturing method of the tea in any one of Claims 1-7,
The method for producing tea characterized in that the fermentation step and the additional fermentation step are carried out by stacking a plurality of bags of the tea mixture or hydrated fermented tea leaves packed in a highly breathable bag. In the manufacturing method of the tea in any one of Claims 1-8,
The fermentation process and the additional fermentation process are characterized by covering the tea mixture or the hydrolyzed fermented tea leaves with a vinyl sheet if the temperature of the tea mixture or the hydrolyzed fermented tea leaves does not rise by fermentation even after a day or more. Tea production method. In the manufacturing method of the tea in any one of Claims 1-9,
The method for producing tea, wherein the fermentation process and the additional fermentation process have a period of about one week. In the manufacturing method of the tea in any one of Claims 1-10,
A method for producing tea, characterized in that the hydration adjustment step and the additional fermentation step are repeated a plurality of times. In the manufacturing method of the tea in any one of Claims 1-11,
The hydration adjustment step and the additional fermentation step are repeated twice. In the first hydration adjustment step, the water content of the hydrated adjustment fermentation tea leaf is 25 to 35% by weight. A method for producing tea, characterized in that the water content is 20 to 30% by weight.

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