JP2012097042A - Method for producing tea leaf for beverage - Google Patents
Method for producing tea leaf for beverage Download PDFInfo
- Publication number
- JP2012097042A JP2012097042A JP2010246417A JP2010246417A JP2012097042A JP 2012097042 A JP2012097042 A JP 2012097042A JP 2010246417 A JP2010246417 A JP 2010246417A JP 2010246417 A JP2010246417 A JP 2010246417A JP 2012097042 A JP2012097042 A JP 2012097042A
- Authority
- JP
- Japan
- Prior art keywords
- tea leaves
- tea
- content
- steam
- chafloside
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title claims abstract 13
- DZQBNDGXEFWXEK-UHFFFAOYSA-N chafuroside A Natural products OC1C(O)C(CO)OC(C2=C(O)C=3C(=O)C=4)C1OC2=CC=3OC=4C1=CC=C(O)C=C1 DZQBNDGXEFWXEK-UHFFFAOYSA-N 0.000 claims abstract description 18
- DZQBNDGXEFWXEK-ODJUOBDQSA-N chembl108032 Chemical compound O([C@@H]1[C@H](C2=C(O)C=3C(=O)C=4)O[C@@H]([C@H]([C@@H]1O)O)CO)C2=CC=3OC=4C1=CC=C(O)C=C1 DZQBNDGXEFWXEK-ODJUOBDQSA-N 0.000 claims abstract description 18
- 238000007664 blowing Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims description 65
- 230000006698 induction Effects 0.000 claims description 2
- 238000005192 partition Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 21
- 244000269722 Thea sinensis Species 0.000 description 129
- 235000013616 tea Nutrition 0.000 description 122
- 239000002243 precursor Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 17
- 235000009569 green tea Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 238000003825 pressing Methods 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 229930185379 chafuroside Natural products 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000131329 Carabidae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- BQEMYRDVBBRALV-STSJCENXSA-N [(2s,3r,4s,5s,6r)-2-[5,7-dihydroxy-2-(4-hydroxyphenyl)-4-oxochromen-6-yl]-4,5-dihydroxy-6-(hydroxymethyl)oxan-3-yl] hydrogen sulfate Chemical compound OS(=O)(=O)O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(OC(=CC2=O)C=3C=CC(O)=CC=3)C2=C1O BQEMYRDVBBRALV-STSJCENXSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000000132 electrospray ionisation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000000589 high-performance liquid chromatography-mass spectrometry Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004382 potting Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Images
Abstract
Description
本発明は、チャフロサイドＡの含有量が増加した飲料用茶葉を製造する方法に関する。 The present invention relates to a method for producing beverage tea leaves having an increased content of chafloside A.
緑茶、焙じ茶、紅茶、ウーロン茶などの飲料用茶葉には、下記の式（Ｉ）で示されるチャフロサイドＡ（Ｃｈａｆｕｒｏｓｉｄｅ Ａ）が含まれていることが知られている。 It is known that tea leaves for beverages such as green tea, roasted tea, black tea, and oolong tea contain chafuroside A represented by the following formula (I).
特許文献１には、上記チャフロサイドＡが坑アレルギー作用を有することが記載されている。 Patent Document 1 describes that the above-mentioned chafuroside A has an antiallergic effect.
特許文献２には、上記チャフロサイドＡ［この特許文献では、ＯＴＡＣ（Oolong tea active compound）と呼んでいる］が発癌抑制作用を有することが記載されている。また、この特許文献には、茶葉を１８０℃以上の高温で処理することによって、茶葉のチャフロサイドＡ含有量が増加する旨の記載がある。 Patent Document 2 describes that the above-mentioned chafuroside A [referred to as OTAC (Oolong tea active compound) in this patent document] has a carcinogenic inhibitory action. Moreover, this patent document has a description that the chafloside A content of tea leaves is increased by treating the tea leaves at a high temperature of 180 ° C. or higher.
特許文献３には、茶葉のチャフロサイドの含有量を増加させる方法として、水分含有率が０〜５質量％の乾燥茶葉を、１１５〜１２５℃で１００〜３５０分間、あるいは１２５〜１５０℃で１０〜２４０分間加熱処理する方法が記載されている。この特許文献によれば、上記の方法を利用することによって、乾燥茶葉中のチャフロサイドの含有量は１０〜１０００倍に増加するとされている。また、この特許文献には、茶葉を１８０℃以上の高温で熱処理すると、茶葉中のチャフロサイドがかなり熱分解する旨の記載がある。
In
茶葉のチャフロサイドＡ含有量を増加させる方法として、前記特許文献２と３に記載されているように、茶葉を加熱処理する方法は有用である。しかしながら、加熱処理によって飲料用茶葉としての品質（例えば、外観、水色、香気、滋味）が低下するという問題がある。
従って、本発明の目的は、飲料用茶葉としての品質を維持しつつ、チャフロサイドＡの含有量が増加した飲料用茶葉を製造する方法を提供することにある。
As described in
Therefore, the objective of this invention is providing the method of manufacturing the tea leaves for drinks which content of the chaflocide A increased, maintaining the quality as tea leaves for drinks.
本発明者は、水分含有率が１〜１０質量％の範囲にある乾燥茶葉を、内壁表面の温度が１５０〜２５０℃の範囲の温度を維持するように加熱された加熱容器に投入して、該容器内に１５０〜２５０℃の範囲の温度に加熱された水蒸気含有気体を吹き込みながら加熱すると、加熱時間が３〜１５分間と比較的短時間で乾燥茶葉のチャフロサイドＡの含有量を増加させることができ、また加熱による飲料用茶葉としての品質の低下を抑えることもできることを見出し、本発明を完成させた。 The inventor puts the dried tea leaves having a moisture content in the range of 1 to 10% by mass into a heating container heated so as to maintain the temperature of the inner wall surface in the range of 150 to 250 ° C., When the steam-containing gas heated to a temperature in the range of 150 to 250 ° C. is blown into the container and heated, the content of chafloside A in the dried tea leaves is increased in a relatively short time of 3 to 15 minutes. And the present invention has been completed by finding that it is possible to suppress deterioration of the quality of tea leaves for beverages due to heating.
従って、本発明は、水分含有率が１〜１０質量％の範囲にある乾燥茶葉を、内壁表面の温度が１５０〜２５０℃の範囲の温度を維持するように加熱された加熱容器に投入し、該容器内に１５０〜２５０℃の範囲の温度に加熱された水蒸気含有気体を吹き込みながら、上記茶葉を３〜１５分間加熱することを特徴とするチャフロサイドＡの含有量が増加した飲料用茶葉の製造方法にある。 Therefore, the present invention, the dry tea leaves having a moisture content in the range of 1 to 10% by mass is charged into a heating container heated so as to maintain the temperature of the inner wall surface in the range of 150 to 250 ° C. Production of tea leaves for beverages with an increased content of chafuroside A, wherein the tea leaves are heated for 3 to 15 minutes while steam-containing gas heated to a temperature in the range of 150 to 250 ° C. is blown into the container. Is in the way.
本発明の好ましい態様は、次の通りである。
（１）水蒸気含有気体が、過熱水蒸気もしくは水蒸気を５０ｇ／ｍ3以上含む水蒸気含有空気である。
（２）加熱容器が横置きされた円筒状容器であって、茶葉の加熱を該容器を回転させながら行う。
（３）さらに、上記（２）の円筒状容器の内壁表面に螺旋状の仕切が設けられている。
（４）上記（２）の円筒状容器の加熱が誘導加熱により行われる。
Preferred embodiments of the present invention are as follows.
(1) The steam-containing gas is steam-containing air containing 50 g / m 3 or more of superheated steam or steam.
(2) A cylindrical container in which the heating container is placed horizontally, and the tea leaves are heated while rotating the container.
(3) Furthermore, the spiral partition is provided in the inner wall surface of the cylindrical container of said (2).
(4) The cylindrical container of the above (2) is heated by induction heating.
本発明の製造方法を利用することによって、飲料用茶葉としての品質を維持しつつ、チャフロサイドＡの含有量が大きく増加した飲料用茶葉を工業的に有利に製造することができる。 By utilizing the production method of the present invention, it is possible to industrially advantageously produce beverage tea leaves in which the content of chafuroside A is greatly increased while maintaining the quality of beverage tea leaves.
本発明の飲料用茶葉の製造方法を、緑茶用茶葉を例に取り説明する。 The method for producing a tea leaf for beverage according to the present invention will be described by taking tea leaf for green tea as an example.
本発明において用いる乾燥茶葉は、水分含有率が１〜１０質量％の範囲にある。なお、本発明において、乾燥茶葉の水分含有率は、茶葉を１０５℃の温度で５時間加熱したときの加熱前の質量と加熱後の質量とから下記式を用いて算出した値である。
水分含有率（質量％）＝１００×（加熱前質量−加熱後質量）／加熱前質量
The dried tea leaves used in the present invention have a water content in the range of 1 to 10% by mass. In the present invention, the moisture content of the dried tea leaves is a value calculated using the following formula from the mass before heating and the mass after heating when the tea leaves are heated at a temperature of 105 ° C. for 5 hours.
Moisture content (mass%) = 100 × (mass before heating−mass after heating) / mass before heating
乾燥茶葉には、荒茶及び緑茶製品（仕上茶）を用いることができる。荒茶とは、一般に摘み取った生茶葉を蒸熱工程（生茶葉を水蒸気で蒸して、生茶葉中の酵素を失活させる工程）、粗揉工程（蒸熱工程後の茶葉に熱風を吹き付けながら、茶葉に圧迫と摩擦を加えて茶葉を柔らかくする工程）、揉捻工程（茶葉を転がしながら加圧して、茶葉全体の水分を均一にする工程）、中揉工程（茶葉に熱風を吹き付けながら、茶葉に圧迫を加えて茶葉を撚れた形状にする工程）、精揉工程（茶葉を加熱しながら、茶葉に圧迫を加えて茶葉の形状を整えて、締まりをつける工程）、乾燥工程（茶葉を乾燥する工程）の各工程を経て製造されたものをいう。緑茶製品とは、荒茶に火入れ工程（荒茶を加熱処理して、香味を向上させる工程）や選別工程（荒茶から茎や細かい茶葉を取り除く工程）などの工程を行って、飲料用茶葉としての品質を高めたものをいう。荒茶及び緑茶製品は、そのまま乾燥茶葉として使用してもよいし、破砕機で粉砕して、３〜１０ｍｍの大きさに調整した細切物として使用してもよい。 For the dried tea leaves, rough tea and green tea products (finished tea) can be used. In general, rough tea is a process of steaming fresh tea leaves that have been picked (process of steaming fresh tea leaves with steam to inactivate the enzymes in the fresh tea leaves), and rough rice cake process (blowing hot air on the tea leaves after the steaming process) Process to soften tea leaves by applying pressure and friction), twisting process (pressing the tea leaves while rolling them to make the entire tea leaves uniform), middle potting process (pressing the tea leaves while blowing hot air on them) To make the tea leaves twisted), brewing process (heating the tea leaves, applying pressure to the tea leaves to adjust the shape of the tea leaves and tightening them), drying process (drying the tea leaves) It means what was manufactured through each step. Green tea products are used for tea leaves for beverages by performing processes such as the process of burning crude tea (process for improving the flavor by heating the crude tea) and the selection process (process for removing stems and fine tea leaves from the crude tea). It means the one with improved quality. The crude tea and green tea products may be used as dry tea leaves as they are, or may be used as shredded products adjusted to a size of 3 to 10 mm by crushing with a crusher.
乾燥茶葉は通常、下記の式（II）で表されるチャフロサイドＡ前駆体（Ｉｓｏｖｉｔｅｘｉｎ２’’−ｓｕｌｆａｔｅ）を、茶葉１ｇ当たり１０〜１０００μｇの範囲にて含有する。 The dried tea leaves usually contain a chafuroside A precursor (Isovitexin 2 ″ -sulfate) represented by the following formula (II) in a range of 10 to 1000 μg per 1 g of tea leaves.
本発明では、上記の乾燥茶葉を内壁表面の温度が１５０〜２５０℃の範囲の温度を維持するように加熱された加熱容器に投入し、該容器内に１５０〜２５０℃の範囲の温度に加熱された水蒸気含有気体を吹き込みながら加熱処理して、チャフロサイドＡ前駆体（上記式（II））をチャフロサイドＡ（前記式（Ｉ））に変化させることによって、乾燥茶葉のチャフロサイドＡの含有量を増加させる。加熱処理の時間は、３〜１５分の範囲である。 In the present invention, the dried tea leaves are put into a heating container heated so that the temperature of the inner wall surface is in the range of 150 to 250 ° C., and heated to a temperature in the range of 150 to 250 ° C. The content of chafuroside A in the dried tea leaves is increased by changing the chafloside A precursor (formula (II)) to chafloside A (formula (I)) by heat treatment while blowing the steam-containing gas. Let The heat treatment time ranges from 3 to 15 minutes.
加熱容器の内壁表面と水蒸気含有気体の温度は、それぞれ１６０〜２２０℃の範囲にあることが好ましく、１７０〜２１０℃の範囲にあることが特に好ましい。加熱容器の内壁表面と水蒸気含有気体の温度とは同一である必要はないが、その差は２０℃以内にあることが好ましい。 The temperature of the inner wall surface of the heating vessel and the temperature of the water vapor-containing gas are preferably in the range of 160 to 220 ° C, and particularly preferably in the range of 170 to 210 ° C. The temperature of the inner wall surface of the heating container and the temperature of the water vapor-containing gas need not be the same, but the difference is preferably within 20 ° C.
水蒸気含有気体は、過熱水蒸気あるいは水蒸気含有空気であることが好ましい。水蒸気含有空気は、水蒸気量が５０ｇ／ｍ3以上であることが好ましく、８０ｇ／ｍ3以上であることがより好ましい。加熱容器への水蒸気含有気体の吹き込み量は、加熱容器の容量や温度などの条件によっても異なるが、水蒸気量として１０〜１００ｋｇ／時間の範囲にあることが好ましい。 The steam-containing gas is preferably superheated steam or steam-containing air. The steam-containing air preferably has a water vapor amount of 50 g / m 3 or more, and more preferably 80 g / m 3 or more. The amount of water vapor-containing gas blown into the heating vessel varies depending on conditions such as the capacity and temperature of the heating vessel, but is preferably in the range of 10 to 100 kg / hour as the amount of water vapor.
乾燥茶葉の加熱処理には、図１に示す加熱容器を用いることができる。図１は、加熱容器の断面図である。 The heating container shown in FIG. 1 can be used for the heat treatment of the dried tea leaves. FIG. 1 is a cross-sectional view of a heating container.
図１において、加熱容器は横置きされた円筒状容器１からなる。円筒状容器１は誘電加熱（ＩＨ）式の加熱容器であり、外壁表面に誘電コイル（図示せず）が等間隔で巻かれていて、内壁表面の温度を均一に調整できるようにされている。円筒状容器１の内壁表面は、螺旋状に設けられた突起２により仕切られている。円筒状容器１は周方向に回転可能となっている。 In FIG. 1, the heating container is composed of a cylindrical container 1 placed horizontally. The cylindrical container 1 is a dielectric heating (IH) type heating container, and dielectric coils (not shown) are wound around the outer wall surface at equal intervals so that the temperature of the inner wall surface can be adjusted uniformly. . The inner wall surface of the cylindrical container 1 is partitioned by a protrusion 2 provided in a spiral shape. The cylindrical container 1 is rotatable in the circumferential direction.
円筒状容器１の右側の端部は、茶葉導入口３を備えた右側支持板４により支持されている。茶葉導入口３は、乾燥茶葉を定量的に円筒状容器１に供給するための乾燥茶葉投入シュート５に接続している。
The right end of the cylindrical container 1 is supported by a
円筒状容器１の左側の端部は、茶葉導出口６を備えた左側支持板７により支持されている。茶葉導出口６は、茶葉取出口８を備えた茶葉取出管９に接続している。左側支持板７は、円筒状容器１の内部に水蒸気含有気体を吹き込むための水蒸気含有気体噴射口１０を側面に備えた水蒸気含有気体導入管１１が付設されている。
The left end of the cylindrical container 1 is supported by a left support plate 7 having a
図１の加熱容器において、乾燥茶葉は投入シュート５に投入され、右側支持板４の茶葉導入口３を通って円筒状容器１に送られる。円筒状容器１に送られた乾燥茶葉は、円筒状容器１の回転によって、円筒状容器１の内部を転動して、螺旋状に設けられた突起２に沿って左側支持板７に向かって移動しながら、円筒状容器１の内壁表面と、水蒸気含有気体導入管１１から吹き込まれた水蒸気含有気体とに接触して加熱処理される。この加熱処理によって、チャフロサイドＡの含有量が増加した乾燥茶葉は、左側支持板７の茶葉導出口６を通って、茶葉取出管９に送られ、茶葉取出口８から外部に取り出される。円筒状容器１の内部に吹き込まれた水蒸気含有気体は、茶葉取出管９を通って外部に排気される。
In the heating container of FIG. 1, the dried tea leaves are put into a
以上、本発明の飲料用茶葉の製造方法を緑茶用茶葉を例に取り説明したが、本発明は飲料用として用いられる紅茶用茶葉やウーロン茶用茶葉の製造にも利用することができる。 As mentioned above, although the manufacturing method of the tea leaves for drinks of this invention was demonstrated taking the tea leaves for green teas as an example, this invention can be utilized also for manufacture of the tea leaves for black tea used for drinks, and the tea leaves for oolong tea.
つぎに本発明を下記の実施例と比較例に基づいてさらに説明する。 Next, the present invention will be further described based on the following examples and comparative examples.
実施例及び比較例において、茶葉中のチャフロサイドＡ及びチャフロサイドＡ前駆体の含有量は次のようにして測定した。
（１）茶葉をコーヒーミルで粉末化して茶葉粉末を得る。
（２）茶葉粉末１００ｍｇと、５０質量％のメタノール水溶液４ｍＬとをガラス製容器に入れ、ガラス製容器に還流器を取り付けた後、８０℃の温度で３０分間の抽出操作を行って、チャフロサイドＡと前駆体とを含有する抽出液を得る。
（３）抽出液を遠心分離機（ＣＨＩＢＩＴＡＮ−ＩＩ、ミリポア社製）を用いて、遠心加速度５２００Ｇで３分間遠心処理した後、抽出液の上清５μＬをサンプリングして、ＨＰＬＣ−ＭＳ／ＭＳ装置を用いて、チャフロサイドＡとその前駆体の定量分析を行う。
In Examples and Comparative Examples, the contents of chafuroside A and chafuroside A precursor in tea leaves were measured as follows.
(1) Tea leaves are pulverized with a coffee mill to obtain tea leaf powder.
(2) 100 mg of tea leaf powder and 4 mL of a 50% by weight methanol aqueous solution are placed in a glass container, and after a reflux condenser is attached to the glass container, an extraction operation is performed at a temperature of 80 ° C. for 30 minutes to obtain Chafloside A And an extract containing the precursor.
(3) The extract was centrifuged for 3 minutes at a centrifugal acceleration of 5200 G using a centrifuge (CHIBITAN-II, manufactured by Millipore), and then 5 μL of the supernatant of the extract was sampled and HPLC-MS / MS apparatus Quantitative analysis of chafuroside A and its precursor is performed.
ＨＰＬＣ装置は、Ａｇｉｌｅｎｔ １１００（アジレント・テクノロジー社製）を用い、定量用カラムはＣａｄｅｎｚａ ＣＤ Ｃ１８（内径：３ｍｍ、カラム長さ：１５０ｍｍ、インタクト社製）を用いる。展開溶媒には、チャフロサイドＡは４０質量％のメタノール水溶液、前駆体は１８質量％のアセトニトリル水溶液を用いる。カラム内の流速は０．３ｍＬ／分とする（チャフロサイドＡの保持時間：１１．０５分、前駆体の保持時間：１０．４分）。 The HPLC apparatus uses Agilent 1100 (manufactured by Agilent Technologies), and the quantitation column uses Cadenza CD C18 (inner diameter: 3 mm, column length: 150 mm, manufactured by Intact). As the developing solvent, 40% by mass methanol aqueous solution is used for chafloside A, and 18% acetonitrile aqueous solution is used for the precursor. The flow rate in the column is 0.3 mL / min (chafroside A retention time: 11.05 minutes, precursor retention time: 10.4 minutes).
ＭＳ装置はＡＰＩ２０００またはＡＰＩ３０００（アプライドバイオシステムズ社製）を用いる。ＭＳ／ＭＳの測定は、エレクトロスプレーイオン化法により行う。 As the MS apparatus, API2000 or API3000 (Applied Biosystems) is used. MS / MS is measured by electrospray ionization.
チャフロサイドＡのＭＳ／ＭＳによる測定は、下記条件で行う。
前駆体／生成物（ｍ／ｚ、イオンと極性） ４１３．０（Ｍ−Ｈ）-／２９３．２
衝突エネルギー（ｅＶ） ３６
キャピラリー電圧（ｋＶ） ４
温度（℃） ５００
Measurement of Chafloside A by MS / MS is performed under the following conditions.
Precursor / product (m / z, ions and polarity) 413.0 (M−H) − /293.2
Collision energy (eV) 36
Capillary voltage (kV) 4
Temperature (℃) 500
前駆体のＭＳ／ＭＳによる測定は、下記条件で行う。
前駆体／生成物（ｍ／ｚ、イオンと極性） ５１１．０（Ｍ−Ｈ）-／９６．９
衝突エネルギー（ｅＶ） ９
キャピラリー電圧（ｋＶ） ４
温度（℃） ５００
Measurement of the precursor by MS / MS is performed under the following conditions.
Precursor / product (m / z, ions and polarity) 511.0 (M−H) − /96.9
Collision energy (eV) 9
Capillary voltage (kV) 4
Temperature (℃) 500
［実施例１］
市販のやぶきた緑茶を用意した。このやぶきた緑茶は、チャフロサイドＡの含有量が３５ｎｇ／ｇ、チャフロサイドＡ前駆体の含有量が３８μｇ／ｇであった。
[Example 1]
Commercial yabukita green tea was prepared. This Yabukita green tea had a chafloside A content of 35 ng / g and a chafloside A precursor content of 38 μg / g.
上記やぶきた緑茶５００ｇを、１００℃の温度で１時間乾燥した。得られた乾燥茶葉の水分含水率は３質量％であった。 500 g of the above Yabukita green tea was dried at a temperature of 100 ° C. for 1 hour. The moisture content of the obtained dried tea leaves was 3% by mass.
上記の乾燥茶葉５００ｇ（水分含水率：３質量％）を図１に示すＩＨ式加熱容器（円筒状容器の容積：０．６４ｍ3）に投入し、円筒状容器の内壁表面温度（胴温）を１８０℃に維持し、円筒状容器に温度１９５℃の水蒸気含有空気（水蒸気濃度：９２ｇ／ｍ3）を５４０ｍ3／時間（水蒸気量として５０ｋｇ／時間）の流量で吹き込みながら、円筒状容器を回転させて乾燥茶葉を６分３０秒間加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が８μｇ／ｇ、チャフロサイドＡ前駆体の含有量が１６μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は２２８倍に増加していた。 500 g of the dried tea leaves (water content: 3% by mass) are put into an IH type heating container (volume of cylindrical container: 0.64 m 3 ) shown in FIG. 1, and the inner wall surface temperature (body temperature) of the cylindrical container Was maintained at 180 ° C., and the cylindrical vessel was blown into the cylindrical vessel with steam-containing air (water vapor concentration: 92 g / m 3 ) at a temperature of 195 ° C. at a flow rate of 540 m 3 / hour (50 kg / hour as the amount of water vapor). The dried tea leaves were heated for 6 minutes and 30 seconds. The dried tea leaves after the heat treatment had a chafloside A content of 8 μg / g and a chafloside A precursor content of 16 μg / g. That is, the content of chafloside A was increased 228 times by the heat treatment.
［実施例２］
水蒸気含有気体の代わりに温度１９５℃の過熱水蒸気を５０ｋｇ／時間の流量にて、円筒状容器に吹き込んだこと、加熱時間を１３分としたこと以外は、実施例１と同様にして乾燥茶葉を加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が８μｇ／ｇ、チャフロサイドＡ前駆体の含有量が１５μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は２２８倍に増加していた。
[Example 2]
The dried tea leaves were treated in the same manner as in Example 1 except that superheated steam at a temperature of 195 ° C. was blown into the cylindrical container at a flow rate of 50 kg / hour instead of the steam-containing gas, and the heating time was 13 minutes. Heat-treated. The dried tea leaves after the heat treatment had a chafloside A content of 8 μg / g and a chafloside A precursor content of 15 μg / g. That is, the content of chafloside A was increased 228 times by the heat treatment.
［比較例１］
円筒状容器に水蒸気含有空気を吹き込まなかったこと、加熱時間を１３分としたこと以外は、実施例１と同様にして乾燥茶葉を加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が２μｇ／ｇ、チャフロサイドＡ前駆体の含有量が２６μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は５７倍に増加していた。
[Comparative Example 1]
The dried tea leaves were heat-treated in the same manner as in Example 1 except that steam-containing air was not blown into the cylindrical container and the heating time was 13 minutes. The dried tea leaves after the heat treatment had a chafloside A content of 2 μg / g and a chafloside A precursor content of 26 μg / g. That is, the content of chafuroside A was increased 57 times by the heat treatment.
［比較例２］
加熱時間を２６分としたこと以外は、実施例１と同様にして乾燥茶葉を加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が４μｇ／ｇ、チャフロサイドＡ前駆体の含有量が１０μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は１１４倍に増加していた。
[Comparative Example 2]
The dried tea leaves were heat-treated in the same manner as in Example 1 except that the heating time was 26 minutes. The dried tea leaves after the heat treatment had a chafloside A content of 4 μg / g and a chafloside A precursor content of 10 μg / g. That is, the content of chafloside A was increased 114 times by the heat treatment.
［官能評価］
実施例１と２及び比較例１と２において加熱処理した後の乾燥茶葉の外観（色沢）と、その乾燥茶葉から抽出した茶飲料の水色、香気、滋味について官能評価を行った。茶飲料は、茶葉３ｇを熱湯１５０ｍＬで１分間抽出して得た。評価は３人のパネリストが行った。良い（３）、普通（２）、やや劣る（１）、劣る（０）の４段階で評価した。この官能評価の結果を、乾燥茶葉の加熱条件（水蒸気含有気体の吹き込みの有無、加熱時間）及び加熱処理によるチャフロサイドＡの増加倍率と共に下記の表１に示す。
[sensory evaluation]
Sensory evaluation was performed about the external appearance (Irozawa) of the dry tea leaves after heat-processing in Example 1 and 2 and Comparative Examples 1 and 2, and the light blue color of the tea drink extracted from the dry tea leaves, aroma, and a taste. The tea beverage was obtained by extracting 3 g of tea leaves with 150 mL of hot water for 1 minute. The evaluation was conducted by three panelists. Evaluation was made in four stages: good (3), normal (2), slightly inferior (1), and inferior (0). The results of this sensory evaluation are shown in Table 1 below together with the heating conditions (whether or not the steam-containing gas is blown, the heating time) of the dried tea leaves and the increase rate of chafloside A by the heat treatment.
表１
────────────────────────────────────────
水蒸気含有気体 加熱時間 チャフロサイドＡ 外観 水色 香気 滋味
の吹き込み の増加倍率
────────────────────────────────────────
実施例１ 有り ６分３０秒 ２２８倍 １ １ ２ ２
実施例２ 有り １３分 ２２８倍 ３ ２ ３ ２
────────────────────────────────────────
比較例１ なし １３分 ５７倍 ２ １ １ １
比較例２ 有り ２６分 １１４倍 ０ ０ ０ ０
────────────────────────────────────────
Table 1
────────────────────────────────────────
Steam-containing gas Heating time Chafloside A Appearance Light blue aroma
Increasing rate of insufflation ────────────────────────────────────────
Example 1
Example 2 Yes 13 minutes 228
────────────────────────────────────────
Comparative Example 1 None 13 minutes 57 times 2 1 1 1
Comparative Example 2 Available 26 minutes 114 times 0 0 0 0
────────────────────────────────────────
上記表１の結果から明らかなように、水蒸気含有気体を吹き込みながら加熱処理を行った乾燥茶葉（実施例１、２）は、水蒸気含有気体を吹き込まないで加熱処理した乾燥茶葉（比較例１）と比較して、チャフロサイドＡの含有量が大きく増加し、また飲料用茶葉としての品質も良い。また水蒸気含有気体を吹き込みながら加熱処理を行った場合であっても、加熱処理時間が２６分と長くなりすぎると、チャフロサイドＡが分解して、その含有量が低下し、また飲料用茶葉としての品質も悪くなる（比較例２）。 As is clear from the results in Table 1 above, the dried tea leaves (Examples 1 and 2) that were heat-treated while blowing the steam-containing gas were dried tea leaves (Comparative Example 1) that were heat-treated without blowing the steam-containing gas. The content of chafloside A is greatly increased, and the quality of tea leaves for beverages is good. Further, even when the heat treatment is performed while blowing the steam-containing gas, if the heat treatment time is too long as 26 minutes, the chafuroside A is decomposed and the content thereof is reduced, and as a tea leaf for beverages The quality is also deteriorated (Comparative Example 2).
［実施例３］
市販のからべに緑茶を用意した。このからべに緑茶は、チャフロサイドＡの含有量が２０ｎｇ／ｇ、チャフロサイドＡ前駆体の含有量が８４μｇ／ｇであった。
[Example 3]
Green tea was prepared for a commercially available carabe. Therefore, the green tea had a chafloside A content of 20 ng / g and a chafloside A precursor content of 84 μg / g.
上記からべに緑茶５００ｇを、１００℃の温度で１時間乾燥した。得られた乾燥茶葉の水分含水率は３質量％であった。 From the above, 500 g of green tea was dried at a temperature of 100 ° C. for 1 hour. The moisture content of the obtained dried tea leaves was 3% by mass.
上記の乾燥茶葉５００ｇ（水分含水率：３質量％）を図１に示すＩＨ式加熱容器（円筒状容器容積：０．６４ｍ3）に投入し、円筒状容器の内壁表面温度（胴温）を１８０℃に維持し、円筒状容器に温度１９５℃の水蒸気含有空気（水蒸気濃度：９２ｇ／ｍ3）を５４０ｍ3／時間（水蒸気量として５０ｋｇ／時間）の流量で吹き込みながら、円筒状容器を回転させて乾燥茶葉を３分１５秒間加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が６μｇ／ｇ、チャフロサイドＡ前駆体の含有量が６６μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は３００倍に増加していた。 500 g of the dried tea leaves (water content: 3% by mass) are put into an IH type heating container (cylindrical container volume: 0.64 m 3 ) shown in FIG. 1, and the inner wall surface temperature (body temperature) of the cylindrical container is set. While maintaining the temperature at 180 ° C., the cylindrical container is rotated while blowing water containing steam at a temperature of 195 ° C. (water vapor concentration: 92 g / m 3 ) into the cylindrical container at a flow rate of 540 m 3 / hour (50 kg / hour as the amount of water vapor). The dried tea leaves were heated for 3 minutes and 15 seconds. The dried tea leaves after the heat treatment had a chafloside A content of 6 μg / g and a chafloside A precursor content of 66 μg / g. That is, the content of chafloside A was increased 300 times by the heat treatment.
［実施例４］
加熱時間を６分３０秒としたこと以外は、実施例３と同様にして乾燥茶葉を加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が２０μｇ／ｇ、チャフロサイドＡ前駆体の含有量が５８μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は１０００倍に増加していた。
[Example 4]
The dried tea leaves were heat-treated in the same manner as in Example 3 except that the heating time was 6 minutes 30 seconds. The dried tea leaves after the heat treatment had a chafloside A content of 20 μg / g and a chafloside A precursor content of 58 μg / g. That is, the content of chafuroside A was increased 1000 times by the heat treatment.
［実施例５］
水蒸気含有気体の代わりに温度１９５℃の過熱水蒸気を５０ｋｇ／時間の流量にて、円筒状容器に吹き込んだこと、加熱時間を６分３０秒としたこと以外は、実施例３と同様にして乾燥茶葉を加熱処理した。加熱処理後の乾燥茶葉は、チャフロサイドＡの含有量が１８μｇ／ｇ、チャフロサイドＡ前駆体の含有量が５８μｇ／ｇであった。すなわち、加熱処理により、チャフロサイドＡの含有量は９００倍となった。
[Example 5]
Drying was performed in the same manner as in Example 3 except that superheated steam having a temperature of 195 ° C. was blown into the cylindrical container at a flow rate of 50 kg / hour instead of the steam-containing gas, and the heating time was 6 minutes 30 seconds. The tea leaves were heat-treated. The dried tea leaves after the heat treatment had a chafloside A content of 18 μg / g and a chafloside A precursor content of 58 μg / g. That is, the content of chafloside A was 900 times as a result of the heat treatment.
［官能評価］
実施例３〜５において加熱処理した後の乾燥茶葉の外観（色沢）と、その乾燥茶葉から抽出した茶飲料の水色、香気、滋味について官能評価を前記と同様にして行った。この官能評価の結果を、乾燥茶葉の加熱条件（水蒸気含有気体の吹き込みの有無、加熱時間）及び加熱処理によるチャフロサイドＡの増加倍率と共に下記の表２に示す。
[sensory evaluation]
The sensory evaluation was performed in the same manner as described above for the appearance (colors) of the dried tea leaves after the heat treatment in Examples 3 to 5 and the lightness, aroma, and taste of the tea beverage extracted from the dried tea leaves. The results of this sensory evaluation are shown in Table 2 below together with the heating conditions (whether or not the steam-containing gas is blown in, the heating time) of the dried tea leaves and the increase rate of chafloside A by the heat treatment.
表２
────────────────────────────────────────
水蒸気含有気体 加熱時間 チャフロサイドＡ 外観 水色 香気 滋味
の吹き込み の増加倍率
────────────────────────────────────────
実施例３ 有り ３分１５秒 ３００ ２ ２ ３ １
実施例４ 有り ６分３０秒 １０００ １ １ ２ ２
実施例５ 有り ６分３０秒 ９００ ３ ２ ３ ２
────────────────────────────────────────
Table 2
────────────────────────────────────────
Steam-containing gas Heating time Chafloside A Appearance Light blue aroma
Increasing rate of insufflation ────────────────────────────────────────
Example 3
Example 4
Example 5
────────────────────────────────────────
上記表２の結果から明らかなように、からべに緑茶においても水蒸気含有気体を吹き込みながら加熱処理を行った乾燥茶葉はチャフロサイドＡの含有量が大きく増加し、また飲料用茶葉としての品質も良い。 As is apparent from the results in Table 2 above, dry tea leaves that have been heat-treated while blowing steam-containing gas in the green tea also have a large increase in the content of chafuroside A, and the quality as tea leaves for beverages is also good. .
１ 円筒状容器
２ 突起
３ 茶葉導入口
４ 右側支持板
５ 乾燥茶葉投入シュート
６ 茶葉導出口
７ 左側支持板
８ 茶葉取出口
９ 茶葉取出管
１０ 水蒸気含有気体噴射口
１１ 水蒸気含有気体導入管
DESCRIPTION OF SYMBOLS 1 Cylindrical container 2
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010246417A JP5883218B2 (en) | 2010-11-02 | 2010-11-02 | Method for producing beverage tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010246417A JP5883218B2 (en) | 2010-11-02 | 2010-11-02 | Method for producing beverage tea leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2012097042A true JP2012097042A (en) | 2012-05-24 |
| JP5883218B2 JP5883218B2 (en) | 2016-03-09 |
Family
ID=46389385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010246417A Expired - Fee Related JP5883218B2 (en) | 2010-11-02 | 2010-11-02 | Method for producing beverage tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5883218B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013146210A (en) * | 2012-01-18 | 2013-08-01 | Shizuokaken Koritsu Daigaku Hojin | Tea leaves for beverage having high content of chafuroside b, and method of producing the same |
| CN109561708A (en) * | 2016-08-15 | 2019-04-02 | 荷兰联合利华有限公司 | Method for producing leaf tea product |
| CN109843074A (en) * | 2016-08-15 | 2019-06-04 | 荷兰联合利华有限公司 | Method for producing leaf tea product |
| JP2019118305A (en) * | 2018-01-05 | 2019-07-22 | 石川県公立大学法人 | Method for producing toasted tea and toasted tea obtained by the production method |
| JP7446572B2 (en) | 2021-07-07 | 2024-03-11 | Ａｓｔｒａ Ｆｏｏｄ Ｐｌａｎ株式会社 | Heat treatment equipment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007075061A (en) * | 2005-09-16 | 2007-03-29 | Pokka Corp | Browning restraining agent, and food and drink |
| JP2009131161A (en) * | 2007-11-02 | 2009-06-18 | Hamamatsu Kagaku Gijutsu Kenkyu Shinkokai | High chafuloside-containing tea leaves and method for producing the same |
-
2010
- 2010-11-02 JP JP2010246417A patent/JP5883218B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007075061A (en) * | 2005-09-16 | 2007-03-29 | Pokka Corp | Browning restraining agent, and food and drink |
| JP2009131161A (en) * | 2007-11-02 | 2009-06-18 | Hamamatsu Kagaku Gijutsu Kenkyu Shinkokai | High chafuloside-containing tea leaves and method for producing the same |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013146210A (en) * | 2012-01-18 | 2013-08-01 | Shizuokaken Koritsu Daigaku Hojin | Tea leaves for beverage having high content of chafuroside b, and method of producing the same |
| CN109561708A (en) * | 2016-08-15 | 2019-04-02 | 荷兰联合利华有限公司 | Method for producing leaf tea product |
| CN109843074A (en) * | 2016-08-15 | 2019-06-04 | 荷兰联合利华有限公司 | Method for producing leaf tea product |
| JP2019524065A (en) * | 2016-08-15 | 2019-09-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Method for producing leaf tea products |
| EP3496548B1 (en) | 2016-08-15 | 2020-03-18 | Unilever PLC | A process for manufacturing a leaf tea product |
| JP7259151B2 (en) | 2016-08-15 | 2023-04-18 | エカテラ・リサーチ・アンド・デベロップメント・ユーケー・リミテッド | Method for manufacturing leaf tea products |
| EP3496548B2 (en) † | 2016-08-15 | 2023-06-28 | Unilever PLC | A process for manufacturing a leaf tea product |
| US20230225351A1 (en) * | 2016-08-15 | 2023-07-20 | Ekaterra Tea Manufacturing Usa Llc | Process for manufacturing a leaf tea product |
| JP2019118305A (en) * | 2018-01-05 | 2019-07-22 | 石川県公立大学法人 | Method for producing toasted tea and toasted tea obtained by the production method |
| JP7446572B2 (en) | 2021-07-07 | 2024-03-11 | Ａｓｔｒａ Ｆｏｏｄ Ｐｌａｎ株式会社 | Heat treatment equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5883218B2 (en) | 2016-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5883218B2 (en) | Method for producing beverage tea leaves | |
| EP2515665B1 (en) | A process for preparing a tea product | |
| CN101637203B (en) | Quick aging method for Liubao tea | |
| CN104605038A (en) | Novel processing technology of green tea | |
| US8617633B2 (en) | Process for green tea manufacture with microwave roasting | |
| EP0167399A2 (en) | Decaffeination of fermented unfired tea | |
| KR101472307B1 (en) | A method of the made of coffee | |
| JP5951998B2 (en) | Chafloside A high content tea leaves and method for producing the same | |
| CN106922856B (en) | Processing method of flat black tea | |
| CN109619229A (en) | A kind of green tea smears tea process | |
| CN108850294A (en) | A kind of production technology for smearing tea | |
| JP5229839B1 (en) | Chafloside B high content tea leaves and method for producing the same | |
| CN106387984B (en) | A kind of cigarette cut stem and preparation method thereof and cigarette | |
| CN105132164A (en) | Muskmelon extract, and preparation method and application thereof | |
| JP4967070B1 (en) | Coffee beans manufacturing method | |
| JP2011125330A (en) | Method for producing green tea | |
| JP2013244007A (en) | Method for manufacturing roasted plant flavor and roasted plant extract | |
| CN109289969A (en) | A kind of processing method of rice | |
| JPH04281742A (en) | Method for producing instant coffee | |
| AU2012101490A4 (en) | Process for green tea manufacture with microwave roasting | |
| CN106509174A (en) | Preparation method of green tea | |
| CN108552334A (en) | A kind of technological process of production of simple bud sparrow tongue tea | |
| JP2024013506A (en) | Method for producing black tea and method for promoting fermentation of tea leaves | |
| JPH053754A (en) | Tea-manufacturing process | |
| JPS61234737A (en) | Method for improving quality of oolong tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20131101 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150113 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150313 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20150717 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151009 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151124 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20151214 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160201 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160205 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5883218 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |