JP2017131193A - Methods for collecting and processing fagopyrum tataricum leaf blade, mixed tea leave and method for producing the same, and tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide mixed tea leaves using Fagopyrum tataricum leaf blades with high rutin contents.SOLUTION: The present invention provides mixed tea leaves comprising dried products of Fagopyrum tataricum leaf blades and tea leaves.SELECTED DRAWING: None

Description

  The present invention relates to a method for collecting and processing tartary buckwheat leaf, a mixed tea leaf using a dried tartary buckwheat leaf, a method for producing the same, and a tea beverage obtained from the mixed tea leaf.

  Tartary buckwheat is an annual plant of the Tedaceae family. Tartary buckwheat is mainly used as a food material such as noodles and tea. The fruit of tartary buckwheat contains rutin, which is a functional ingredient, 20 to 1000 times more than ordinary buckwheat, and foods and beverages containing a high amount of rutin that have been produced from the seed have already been disclosed ( Patent Literatures 1 to 3). Furthermore, it has been found that the functional ingredient rutin contained in tartary buckwheat is contained in the leaf blade more than the grain (see Patent Document 4).

JP 2010-252718 A JP 2012-244927 A JP 2013-081440 A JP 2003-299462 A

  Tartary buckwheat contains a large amount of functional ingredient rutin and is effective as a food material for drinking or edible use, but there has been no industrially cultivated or processed tartary buckwheat. Originally, the use of tartary buckwheat leaves has not been studied so far, and there has been no demand for industrial production of tartary buckwheat leaves. However, the use of tartary buckwheat can be considered for drinking or edible, for example. Since tartary buckwheat leaves are about 90% water, it is useful to process the leaves as dry matter in order to use them for drinking or food.

  In order to dry the tartary buckwheat leaves, the tartary buckwheat stems and leaves are collected from the tartary buckwheat plant body, and then the collected tartary buckwheat stems and leaves are put into a dryer to reduce the water content to several percent or less. However, in such a method, since the leaf blades and stems having greatly different shapes and moisture contents are dried simultaneously, the drying efficiency becomes extremely low. Moreover, since the rutin content of the stem is extremely low, it is very effective to collect only the leaf blade and dry it.

  The present invention has been made in view of at least a part of the above circumstances, and is a method for efficiently collecting tartary buckwheat leaves with a high rutin content, and for drinking or edible tartary buckwheat leaves collected by this collecting method. A processing method for use is provided. Furthermore, the present invention provides a mixed tea leaf having high palatability using the tartary buckwheat leaf, a method for producing the same, and a tea beverage obtained from the mixed tea leaf.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors preferably collect the leaf blades after the tartary buckwheat plant has grown to a certain size, preferably by applying tea collection technology. As a result, it was clarified that the collection work can be made more efficient. Moreover, when processing the collected tartary buckwheat leaf leaf, it discovered that the processing raw material suitable for drinking or edible can be obtained by drying the leaf blade. Furthermore, it was clarified that mixed tea leaves and tea beverages having high palatability can be obtained by mixing at least tea leaves with the processed tartary buckwheat leaves, and the present invention was completed.

That is, the present invention includes the following inventions.
(1) Mixed tea leaves including dried tartary buckwheat and tea leaves.
(2) The mixed tea leaf as described above, wherein the tea leaf is a tea leaf processed using Camellia sinensis leaves as a raw material.
(3) 40 wt% to 60 wt% of the dry matter of the tartary buckwheat leaf is contained in terms of dry weight, with respect to the total mass (dry weight equivalent) of the dry matter of the tartary buckwheat leaf and the tea leaf. The mixed tea leaves as described above, comprising 60% by mass to 40% by mass.
(4) A tea beverage comprising an extract from the above mixed tea leaves.
(5) A method for collecting tartary buckwheat leaves, wherein tartary buckwheat leaves are collected from tartary buckwheat plants.
(6) A method of processing a tartary buckwheat leaf for drinking or edible, comprising a step of drying the tartary buckwheat leaf collected by the above-described collecting method.
(7) A method for producing a mixed tea leaf, comprising: a step of obtaining a dried product of tartary buckwheat leaves collected by the collecting method; and a step of obtaining a mixed tea leaf by mixing at least the dried product of tartary buckwheat and tea leaves.

  ADVANTAGE OF THE INVENTION According to this invention, the efficient collection method of the tartary buckwheat leaf body with a high rutin content and the processing method for using the tartary buckwheat leaf leaf collected by this collection method for drinking or food can be provided. Furthermore, it is possible to provide a mixed tea leaf having high palatability using the tartary buckwheat leaf, a production method thereof, and a tea beverage obtained from the mixed tea leaf.

  Hereinafter, a mode for carrying out the present invention (hereinafter simply referred to as “the present embodiment”) will be described in detail, but the present invention is not limited to the present embodiment described below. The present invention can be variously modified without departing from the gist thereof.

  The mixed tea leaves of the present embodiment include dried tartary buckwheat and tea leaves. Further, the method for collecting tartary buckwheat leaf of the present embodiment is for collecting tartary buckwheat leaf leaf (hereinafter also simply referred to as “leaf blade”) from a tartary buckwheat plant.

  Examples of the tartary buckwheat varieties according to the present embodiment include “Manten Kirari” and “Hokkaido T8”, but the varieties are not limited to these and may be other tartary buckwheat varieties known in the art. Good. The tartary buckwheat leaf preferably contains 1000 mg / 100 gDW or more, more preferably 2000 mg / 100 gDW or more of rutin, which is a functional ingredient. By making the content of rutin in this way, it is possible to obtain mixed tea leaves and tea beverages that are more excellent as functional foods. In addition, the upper limit of content of rutin is not specifically limited, For example, 20000 mg / 100gDW may be sufficient and 10000mg / 100gDW may be sufficient. The rutin content can be measured by HPLC.

  The size of the tartary buckwheat plant at the time of collecting tartary buckwheat leaves is not particularly limited, and may be a size that can be used with a plucking machine described later, but from the viewpoint of collecting leaflets more efficiently and reliably, The height from the edge is preferably 20 cm to 80 cm, more preferably 30 cm to 70 cm, and even more preferably 40 cm to 60 cm.

  The method for collecting tartary buckwheat leaves from the tartary buckwheat plant is not particularly limited, and may be hand-picked, but from the viewpoint of improving work efficiency, a method of collecting using a plucking machine used for collecting tea leaves is preferable. . Examples of such a plucking machine include a portable plucking machine, a rail traveling plucking machine, and a riding plucking machine, and are not particularly limited as long as tea leaves can be collected. In addition, when collecting leaf blades, only tartary buckwheat leaves may be selectively collected from tartary buckwheat plants, or after selectively collecting tartary buckwheat stems and leaves from tartary buckwheat plants, tartary buckwheat leaves from the tartary buckwheat stems and leaves. May be selectively collected.

  The processing method of the tartary buckwheat leaf of this embodiment has the process of drying a tartary buckwheat leaf. In this processing method, the tartary buckwheat leaf may be dried as it is, or may be dried after being cut into a predetermined size. Examples of the method for drying tartary buckwheat leaves include drying with hot air (drying using a superheater) and drying in a thermostatic chamber, but are not particularly limited. Drying of tartary buckwheat leaves is preferably a method that can reduce the moisture contained in the leaves to a few mass% or less (for example, 10 mass% or less, preferably 5 mass% or less) in a relatively short time. The drying method is preferably drying with hot air from the viewpoint of more effectively preventing deterioration in quality due to a decrease in the rutin content of the functional component and fading of the leaf blades, and from the viewpoint of further improving the efficiency of the drying operation. Tea leaf drying (tea making) technology using a tea machine may be used to dry the leaf blades, but in order to dry the tartary buckwheat leaf that has a different property from the tea leaf, the properties of tartary buckwheat The usage conditions of the tea machine can be set according to the conditions.

  More specifically, using a dryer used for drying tea leaves, the leaf blades are dried at a relatively high temperature (hereinafter, this drying is referred to as “primary drying”), and further the temperature of the primary drying. When drying at a lower temperature (hereinafter, this drying is referred to as “secondary drying”), the moisture contained in the leaf blades can be reduced more efficiently, and a dried tartary buckwheat that is further excellent in storage stability can be obtained It becomes possible. From the same viewpoint, the leaf blade (the dried product thereof) may be dried after the secondary drying at a temperature at or below the secondary drying (hereinafter, this drying is referred to as “tertiary drying”). The primary drying temperature is preferably 200 ° C to 450 ° C, more preferably 250 ° C to 400 ° C, and still more preferably 300 ° C to 360 ° C. When the temperature of primary drying is 200 ° C. or higher, moisture can be reduced more rapidly, and when it is 450 ° C. or lower, deterioration of leaf blade quality can be more effectively suppressed.

  The processing method of the present embodiment may include a step of cutting tartary buckwheat stems or leaves before the drying step, and a step of cutting dry matter of tartary buckwheat leaf after the drying step. It may be. Among these, from the viewpoint of more efficiently drying, it is preferable to have a step of cutting tartary buckwheat stems and leaves before the drying step. The cutting method of tartary buckwheat stem leaves or leaf blades or a dried product thereof is not particularly limited, and a fresh leaf cutter used for cutting ordinary tea leaves may be used. The size of the leaf blades after being cut is not particularly limited, and the longest part may be 30 cm or less, 20 cm or less, or 15 cm or less.

  Furthermore, after collecting tartary buckwheat stems and leaves from the tartary buckwheat plant body, when further collecting leaf blades from the foliage, before or after the cutting step, using a wind power sorter used for normal tea leaf sorting, The stem and leaf blade of tartary buckwheat may be selected. In addition, when the tartary buckwheat stem is mixed in the tartary buckwheat leaf after the sorting, the dried matter of the tartary buckwheat leaf is further subjected to, for example, a normal color sorting machine used for sorting the tea leaves after the drying step described above. And dried stalks may be selected.

  Further, the processing method of the present embodiment includes various steps that can be included in a normal tea leaf processing method (raw tea processing), for example, a step of sieving tartary buckwheat leaves or a dried product thereof, in addition to the above-described steps. You may do it.

  As described above, the mixed tea leaf of the present embodiment includes a dried product of tartary buckwheat and a tea leaf. Thereby, it is possible to reduce the bitterness caused by the tea leaves while reducing the puffiness and increasing the palatability as compared with using the tartary buckwheat alone. The mixed tea leaf production method preferably includes a step of obtaining a dry product of tartary buckwheat leaf as described above, and a step of obtaining a mixed tea leaf by mixing at least the dry product of tartary buckwheat leaf and tea leaf. Is. Furthermore, the tea drink of this embodiment contains the extract from the mixed tea leaf.

  The tea leaves used in the present embodiment are preferably dried, and the varieties and types thereof are not limited. As a variety, Benifuuki, which contains methylated catechin ((-) epigallocatechin 3- (3 "-O-methyl) gallate) over 1500mg / 100g dry weight of tea leaves, is the eye and nose due to house dust, pollen, dust, etc. It has also been commercialized as a functionally labeled food based on reports of the effect of reducing discomfort. Therefore, it is possible to improve the added value as well as to improve the flavor by using mixed tea leaves in which tea leaves containing a large amount of such functional components are mixed with tartary buckwheat leaves. At the same time, two functional components such as rutin contained in tartary buckwheat and methylated catechin contained in “Benifuuki” can be taken simultaneously.

  The type of tea leaf may be any tea leaf processed from Camellia sinensis leaves, and examples include green tea (Japanese tea), Chinese tea, and black tea. Examples of green tea include, but are not limited to, sencha, bancha and matcha. Further, the tea leaves may be roasted teas made from sencha or bancha, or may be brown rice teas further containing roasted brown rice. Further, the tartary buckwheat leaf of this embodiment may be mixed with dried tea stems or tea buds instead of or in addition to tea leaves, and in the present invention, these are also included in the mixed tea leaves. Is done. The form of the tea leaves is not particularly limited, and the tea leaves may be cut into an appropriate size or powdered.

  From the viewpoint of improving the balance of flavor and functionality of the mixed tea leaves and tea beverages, the mixed tea leaves of the present embodiment are based on the total mass (dry weight conversion) of the dried tartary buckwheat leaf leaves and the tea leaves. The dry matter of tartary buckwheat leaves is contained in 30% by mass to 70% by mass, and the tea leaf is preferably contained in 70% by mass to 30% by mass in terms of dry mass, and the dry matter of tartary buckwheat leaves is contained in 40% by mass to 60% by mass. More preferably, it contains 60 to 40% by weight of tea leaves in terms of dry mass, 45 to 55% by weight of dried tartary buckwheat, and 55 to 45% by weight of tea leaves in terms of dry weight. Further preferred.

  The mixed tea leaves of the present embodiment may further contain appropriate amounts of various raw materials that can be used for ordinary tea leaves, in addition to the above.

  The tea beverage of the present embodiment is not particularly limited in the method for extracting mixed tea leaves and the conditions at that time for obtaining the tea beverage, and those methods and conditions may be appropriately selected in the same manner as ordinary tea beverages. . Moreover, the tea drink of this embodiment should just be the thing (extraction liquid) which contains the extract from mixed tea leaves in water (hot water), and in addition to that, various components which can be contained in a normal tea drink are appropriate amounts. It may be contained.

  In addition to the mixed tea leaves and tea beverages described above, the tartary buckwheat leaf of this embodiment can be used for drinking, for example, alcoholic beverages, soups, beverages added with sweeteners and fragrances, green juices, smoothies, foods, for example, confectionery. Food (Yokan, Uiro, Cookies, Sponge Cake, Ice Cream, Strawberry, Chocolate, Dumpling, etc.), Bread (Bread, Sweet Bread, Butter Roll, etc.), Noodles (Udon, Pasta, Somen etc.), Seasoning ( Dressing, etc.), leafy vegetables, and sprinkles.

  According to this embodiment, a tartary buckwheat leaf with a high rutin content can be efficiently collected. Moreover, according to this embodiment, a mixed tea leaf and tea beverage with high palatability can be provided.

  Further, tartary buckwheat leaf having a rutin content as a functional component of preferably 2000 mg / 100 g DW or more can be collected even in the southern part of Hokkaido. By treating the tartary buckwheat leaf containing a lot of moisture at a high temperature, more efficient drying is possible while maintaining the color and functional component content. The tartary buckwheat leaf containing a large amount of the functional component rutin according to the present embodiment is preferable from the viewpoint of prevention of lifestyle-related diseases. Furthermore, according to the present embodiment, tartary buckwheat leaves with improved yield and quality can be spread as a new agricultural product, and it can contribute to local agriculture by effectively utilizing farmland, so its usefulness is extremely high.

  Moreover, the palatability of tea (mixed tea leaves, tea drinks) using tartary buckwheat leaves is improved by mixing with tea leaves, tea stems and the like. Furthermore, when using a methylated catechin-rich tea such as “Benifuuki”, the astringency is alleviated and palatability is improved, and at the same time, tartary buckwheat rutin and methylated catechin can be ingested simultaneously, The added value of both crops can be increased.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

[Example 1]
Tartary buckwheat plants were sown under the following conditions in a field in Hokkaido's southern Hokkaido area.
a) Tartary buckwheat variety: "Manten Kirari"
b) Fertilization: 14KgN / 10a
c) Sowing: row sowing (400 grains / m ² )
d) Cultivated area: 3.6a

  After sowing, tartary buckwheat stems and leaves were collected from a tartary buckwheat plant grown to a maximum height of 60 cm and a minimum height of 40 cm using a plucking machine used for tea collection. As a result, 85 kg of tartary buckwheat stems (fresh leaves) were collected. Moreover, after the collected tartary buckwheat stems and leaves were sorted into leaf blades and stems by a wind power sorter, the rutin content of the tartary buckwheat leaves was analyzed by an HPLC analyzer, and as a result, it was 6100-6220 mg / 100 g DW.

[Example 2]
Tartary buckwheat stems and leaves (collected amount: 85 kg) collected as described above were processed as follows. As a result, 8.24 kg of a dried edible buckwheat leaf blade was obtained. The content of rutin in the dried tartary buckwheat was 6080-6270 mg / 100 g DW.

<Rough tea processing>
1. Step of drying tartary buckwheat First, tartary buckwheat stems and leaves were cut to 10 cm or less with a fresh leaf cutter. After that, the leaves and stems of tartary buckwheat were sorted by a wind sorter. The selected leaf blades were dried at 350 to 360 ° C. for 2 to 3 minutes using a superheater (primary drying). The dried product after the primary drying was dried at 85 to 95 ° C. for 40 minutes using a belt moving shelf dryer (secondary drying). The dried product after secondary drying was sorted into leaf blades and stems using a screw separator. The dried product after sorting was dried at 70 ° C. for 20 minutes (tertiary drying) using a shelf dryer for the purpose of preventing excessive moisture in the dried product.

2. Finishing process of dry matter of tartary buckwheat The dried matter that had undergone the above-described drying step was sorted into a dry matter of tartary buckwheat leaf and a dry matter of stem by a color sorter. The dried tartary buckwheat leaves after screening were screened with a No. 13 sieve.

[Example 3]
The dried tartary buckwheat and green tea leaves “Benifuuki” were blended at a dry mass ratio of 1: 1 to obtain mixed tea leaves. Furthermore, the tea bag (T / B) process was carried out by filling 10 kg of the mixed tea leaves into a tea bag having a tetra-type shape at a filling amount of 2 g. In addition, only dry matter of tartary buckwheat leaves was subjected to T / B processing in the same manner. Using the obtained tea bag, mixed tea leaves were extracted with hot water heated to 80 ° C. or higher to obtain a tea beverage. As a result, the puffy persimmon that was felt when using only dried tartary buckwheat was removed by blending with green tea leaves, and the palatability was greatly improved.

  According to the present invention, a tartary buckwheat leaf having a high rutin content can be efficiently collected, and a mixed tea leaf and a tea beverage excellent in palatability while containing functional components can be provided. Has industrial applicability in such areas.

Claims (7)

  Mixed tea leaves including dried tartary buckwheat and tea leaves.   The mixed tea leaves according to claim 1, wherein the tea leaves are tea leaves processed using Camellia sinensis leaves as raw materials.   40% by mass to 60% by mass of the dry matter of tartary buckwheat leaf and 60% by mass in terms of dry mass with respect to the total mass (in terms of dry mass) of the dry matter of tartary buckwheat leaf and the tea leaf The mixed tea leaf according to claim 1 or 2, comprising -40% by mass.   The tea drink containing the extract from the mixed tea leaf of any one of Claims 1-3.   A method for collecting tartary buckwheat leaves, which is obtained from tartary buckwheat plants.   A method for processing a tartary buckwheat leaf for drinking or edible, comprising a step of drying the tartary buckwheat leaf collected by the collecting method according to claim 5.   A method for producing a mixed tea leaf, comprising: a step of obtaining a dried product of tartary buckwheat leaves collected by the collection method according to claim 5; and a step of obtaining a mixed tea leaf by mixing at least the dried product of tartary buckwheat and tea leaves. .