JP3470211B2 - Tochu tea production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION This invention applies to Eucommia ul of Eucommiaceae, a deciduous plant native to China.
moides O _LIV. ) leaves to produce Tochu tea,
More specifically, the present invention relates to a so-called "fast-discharging" Tochu tea which is capable of ensuring the original taste and aroma of Tochu tea and the extraction amount of medicinal components simply by pouring hot water.

As a medicinal effect of Tochu, the Chinese Pharmacopoeia Dictionary and the Chinese People's Republic of Medicine stipulate that it has the effects of supplementing the liver and kidneys, strengthening the muscles and bones, and relaxing the womb ),
It cures residual urine, irregular bleeding in women, premature abortion, and high blood pressure. "

[0003]

2. Description of the Related Art Conventionally, as for the production of Tochu tea from Tochu leaves, as shown in the production flow of FIG. 4, fresh leaves are harvested at the production area, dried in the sun and transported to the factory. 10,
Roasting was performed at 0 to 140 ° C. for 30 to 50 minutes, and then the roasted product was crushed to a size of 3 to 10 mm, and the crushed material was packed in a tea bag or the like.

[0004]

However, when Tochu tea is brewed with the tea leaves produced by the above-mentioned method, in order to obtain the taste and aroma peculiar to Tochu tea, and further to obtain a sufficient extraction amount of the medicinal component. Since it was necessary to boil for 10 minutes or more with a kettle, a pot, etc., it was inconvenient in terms of "immediately when you want to drink". Therefore, there has been a long-felt need for “fast-acting” Tochu tea that can be put in a teapot as in the case of Japanese tea, or can be easily put in a tea bag like black tea.

It is an object of the present invention to provide "Hayadashi" Tochu tea which can satisfy the above-mentioned demand and can obtain a sufficient taste and aroma under the same sense and conditions as Japanese tea.

[0006]

The method for producing Tochu tea according to the present invention has been devised to solve the above problems.
After steaming the Tochu green leaf, it is kneaded and dried while being aged, and when the dried product obtained is roasted to produce Tochu tea, the steaming step before the kneading step is performed at a temperature of 90 to 120.
C. for 60 to 140 seconds, and the aging and drying process after the kneading process in the sun for 3 to 5 days, or using a dryer for 60 to
It is characterized by being performed at 100 ° C. for 3 to 10 hours.

In a preferred embodiment of the present invention, the steaming step before the kneading step is carried out at a temperature of 100 to 110 ° C. for 60 to 140 seconds, and the aging / drying step after the kneading step is performed under the sun (in fine weather). ) For 3-4 days, or 60-1 using a dryer
It is carried out at 00 ° C for 4 to 8 hours.

The steaming of the Tochu green leaves is carried out by using a known steamer, for example, a net-cylinder rotary type steamer, a net-cylinder rotary stirring type steamer, an autoclave, a belt-type steamer shown in FIG. A steamer is generally composed of a steam generator, a steamer, a leaf feeder, a cooler, and the like.

The steaming conditions depend on the harvest time and size of the leaves, but in the method of the present invention, the temperature is 90 to 120 ° C. and the temperature is 60 to 14 ° C.
60 seconds in the range of 0 seconds, preferably 100-110 ° C
It is appropriately selected within a range of up to 140 seconds, for example, a temperature of 10
80-140 seconds at 0 ° C, 60- at 110 ° C
A range of 130 seconds is preferred. If the steaming time is too long,
There is a tendency for the sweetness to increase in addition to the less fragrance unique to Tochu, resulting in a loss of the balance of taste as "Tochu tea." On the contrary, when the steaming time is short, the tea leaves are not soft and supple, and the subsequent rubbing operation is difficult. Usually, steaming is performed at about 110 ° C. for 80 to 100 seconds.

The kneading after the steaming step is usually carried out using a known kneading machine, but it may be carried out manually. The kneading machine
For example, it is composed of a rotary container for putting the tea leaves together, a lid capable of pressurizing the tea leaves in the container, a kneader for receiving the pressed tea leaves, a power transmission mechanism, a charging / discharging mechanism for the tea leaves, and the like.

The conditions for aging and drying after the kneading step are 3 to 5 days under the sun (in fine weather), or 60 to 60 using a dryer.
In the range of 3 to 10 hours at 100 ° C., preferably 3 to 4 days in the sun, or 4 to 60 to 100 ° C. using a dryer.
It is appropriately selected within the range of 8 hours. In the mechanical drying with a dryer, for example, when the temperature is 80 ° C., the temperature is 60 for about 4 to 5 hours.
In the case of ° C, about 8 hours is preferable.

Even if it is aged and dried excessively, the color tone, taste, and
Although there is no particular problem in terms of scent, etc., the work time becomes long and the cost becomes high. On the contrary, if the aging and drying are not sufficient, the color tone and flavor after roasting and extraction tend to be weak. By drying, the water content of the tea leaves is preferably reduced to about 5% by weight.

A known dryer may be used, and for example, a shelf stationary type air stirring type, a shelf moving type air stirring type, an automatic (continuous) type, etc. can be appropriately used.

Roasting after the drying step is usually performed using a known stirrer.

A typical example of the manufacturing process of the quick-discharging Tochu tea according to the present invention is as shown in FIG.

[0016]

In the present invention, since the Tochu green leaves are steamed under the required conditions,
It can remove the greenish odor and green color of fresh leaves and leaves the leaves soft and supple. This facilitates the subsequent kneading process. The purpose of rubbing is to rub the cells to destroy them, making it easier to release active ingredients, enzymes, etc. in the cells. Raw leaves are so hard that they can be crushed into small pieces by rubbing them.

Further, by steaming the freshly collected green leaves, the enzymes possessed by the leaves themselves are inactivated to maintain the content of active ingredients such as geniposide acid, syringaresinol diglucoside and the like. Play. At the stage where the green leaves are naturally fermented and turn brown, the structural formulas of some of the geniposidic acid, etc. change and the amount decreases.

The effects of aging and drying are as follows.

After steaming and rubbing the tea leaves, the tea leaves are exposed under the sun for 3 to 5 days,
Preferably, after being dried for 3 to 4 days, the tea leaves are remarkably browned and almost blackened when the water content reaches about 5%.
This discoloration has a favorable effect on the color tone when extracted after roasting, and exhibits a good dark amber color tone. It is considered that the cause of browning of leaves is that sugars in leaves react and change due to the action of sunlight. It is presumed that this point is also related to the result of “slightly less sweetness” in the official response test described later.

On the other hand, in the case of mechanical drying by a dryer, 60
To 100 ° C for 3 to 10 hours, preferably 60 to 100 ° C
For 4 to 8 hours, for example, at 80 ° C. for 5 hours, and 60 ° C. for 8 hours, no remarkable browning like sun drying was observed, and the color tone after extraction after roasting was slightly inferior. The sweetness has a sufficient commercial value, because it has less change in sugars and the like and exceeds sweetness in the case of aging in the sun.

In terms of fragrance, the sun-dried product has a better fragrance than the mechanically dried product. this is,
It is considered that the temperature (air temperature) in the sun drying is as low as 35 ° C at the highest.

A steaming process is also used in Japanese tea production. However, the steaming process of Japanese tea production focuses on maintaining the color and aroma of green tea by deactivating the fermentation-promoting enzyme possessed by the tea itself with high-temperature steam. When fermentation occurs, the tea leaves turn brown and lose the aroma and color of green tea. In addition, the process after steaming (coarse kneading,
Even in the case of kneading, middle kneading, and fine kneading)
We focus on rapid modeling and drying while maintaining the scent and color of green tea in minutes. This is completely opposite to the case of "Hayadashi Tochucha" which shows that it is better to spend several hours to several days in the drying process after rubbing as described above. A typical example of the manufacturing process of Japanese tea is as shown in FIG.

[0023]

【Example】

Example 1 5 kg of fresh leaves of Tochu were steamed at 110 ° C. for 90 seconds by the feeding steamer (1) for Japanese tea production shown in FIG. Sending steamer
(1) has a processing capacity of 800 kg tea leaves / hour,
The steaming time can be changed by adjusting the moving speed of the conveyor. Raw leaves are fed into the feeding zone steamer (1) through the inlet (2), and while moving on the conveyor (3), steam is applied from the upper and lower steam supply devices (4) (5) at 110 ° C for 90 seconds. Steamed.

Next, this steam-heated Morinaka leaf was kneaded (processing capacity: 6).
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Seisakusho, the kneaded product was spread on a 5 m × 5 m vinyl sheet, exposed to the sun for 4 days, and dried to a water content of 5%. The color of Tochu leaf was greenish brown after steaming, but changed to blackish brown with greenish color as it dried. Then, the dried tea leaves were 1 using a stirrer (IR-10SP type, Terada Seisakusho).
Roasting was performed at 10 ° C. for 30 minutes to obtain 2 kg of Tochu tea sample.

Example 2 5 kg of fresh green leaves of Tochu were mixed at 110 ° C. in the same manner as in Example 1.
Steamed for 0 seconds.

Next, this steam-heated Morinaka leaf was rubbed (processing capacity 6
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Manufacturing Co., Ltd., the kneaded product was dried at 80 ° C. for 5 hours using a dryer to a water content of 5%. In this Example, since the kneaded product was mechanically dried rapidly, the color tone of the Tochu leaf showed a slight blackening tendency from green brown immediately after steaming, but it was not so different from that in Example 1. After that, stir-fry machine (IR-10SP
Roasted at 110 ° C for 30 minutes,
2 kg of Tochu tea sample was obtained.

Example 3 5 kg of fresh leaves of Tochu were mixed at 110 ° C. in the same manner as in Example 1.
Steamed for 0 seconds.

Next, this steam-heated Tonaka leaf is twisted (processing capacity 6).
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Manufacturing Co., Ltd., the kneaded product was dried at 80 ° C. for 5 hours using a dryer to a water content of 5%. In this example, the kneaded product was mechanically dried rapidly, so that the color tone of the Tochu leaf showed a tendency from greenish brown to blackening immediately after steaming, but it was not so different from that in Example 1. Then, using a stirrer (IR-10SP type, Terada Seisakusho), it was roasted at 110 ° C. for 30 minutes to obtain 2 kg of Tochu tea sample.

Example 4 5 kg of fresh green leaves of Tochu were treated in the same manner as in Example 1 at 110 ° C.
Steamed for 20 seconds.

Next, this steam-heated Morinaka leaf was kneaded (processing capacity: 6).
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Manufacturing Co., Ltd., the kneaded product was dried at 80 ° C. for 5 hours using a dryer to a water content of 5%. In this example, the kneaded product was mechanically dried rapidly, so that the color tone of the Tochu leaf showed a tendency from greenish brown to blackening immediately after steaming, but it was not so different from that in Example 1. Then, the dried tea leaves were fried in a stirrer (IR-10
Using SP type, Terada Seisakusho), the product was roasted at 110 ° C. for 30 minutes to obtain 2 kg of Tochu tea.

Comparative Example 1 5 kg of fresh green leaves of Tokunaka were spread on a 5 m × 5 m vinyl sheet, exposed to the sun for 4 days, and dried to a water content of 5%.
The color of Tonaka leaves changed from green to fermented and remarkably browned.

Thereafter, the dried tea leaves were fried with a stirrer (IR-10S).
P-type, Terada Seisakusho) was used to roast at 110 ° C. for 30 minutes to obtain 2 kg of Tochu tea sample.

This method corresponds to the conventional Tochu tea manufacturing method.

Comparative Example 2 5 kg of fresh leaves of Tochu are treated at 110 ° C. in the same manner as in Example 1.
Steamed for 0 seconds.

Next, this steam-heated Morinaka leaf was kneaded (processing capacity: 6).
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Manufacturing Co., Ltd., the kneaded product was dried at 80 ° C. for 5 hours using a dryer to a water content of 5%. In this comparative example, the kneaded product was mechanically dried rapidly, so that the color tone of the Tochu leaf showed a tendency from greenish brown to blackening immediately after steaming, but it did not change so much as in Example 1. Then, using a stirrer (IR-10SP type, Terada Seisakusho), it was roasted at 110 ° C. for 30 minutes to obtain 2 kg of Tochu tea sample.

Example 5 5 kg of fresh leaves of Tochu were treated at 110 ° C. for 1 in the same manner as in Example 1.
Steamed for 30 seconds.

Next, this steam-heated Morinaka leaf was kneaded (processing capacity: 6).
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Manufacturing Co., Ltd., the kneaded product was dried at 80 ° C. for 5 hours using a dryer to a water content of 5%. In this example, the kneaded product was mechanically dried rapidly, so that the color tone of the Tochu leaf showed a tendency from greenish brown to blackening immediately after steaming, but it was not so different from that in Example 1. Then, using a stirrer (IR-10SP type, Terada Seisakusho), it was roasted at 110 ° C. for 30 minutes to obtain 2 kg of Tochu tea sample.

Example 6 (Scale-up) 30 kg of fresh leaves of Tochu were steamed at 110 ° C. for 90 seconds in the same manner as in Example 1.

Next, this steamed leaf was kneaded with a kneading machine (processing capacity: 120).
After kneading for 10 minutes with (kg tea leaves / time), the kneaded product is dried with a dryer (processing capacity 120 kg tea leaves / time) to 80%.
It was dried at 0 ° C. for 4 hours to a water content of 5%.

Example 7 (Study on aging and drying method) 5 kg of fresh green leaves of Tochu were treated at 110 ° C. for 9 times in the same manner as in Example 1.
Steamed for 0 seconds.

Next, this steam-heated Morinaka leaf was rubbed (processing capacity 6
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Seisakusho), the kneaded product was dried at 60 ° C. for 8 hours using a dryer to a water content of 5%.

Further, it was examined whether or not browning is promoted by lowering the temperature and increasing the time for drying to a water content of 5%, but as far as the color tone is judged, the difference from the case of Example 3 is examined. Was not seen. Moreover, both were extracted after roasting and the color tone and taste were compared, but they were the same.

Comparative Example 3 (Study of Ripening / Drying Method) 5 kg of fresh green leaves of Tochu were mixed at 110 ° C. for 9 times in the same manner as in Example 1.
Steamed for 0 seconds.

Next, this steam-heated Morinaka leaf was rubbed (processing capacity 6
After kneading for 30 minutes using 0 kg tea leaves / time, Terada Seisakusho Co., Ltd., the kneaded product was dried at 100 ° C. for 3 hours using a dryer to a water content of 5%.

In the present example in which the temperature was raised and shortened, the degree of browning was clearly inferior to that in Example 3, and differences were observed in the roasting, extraction color tone and taste comparison.

Sensory Test For the Tochu tea samples produced in the above Examples 1 to 5 and Comparative Examples 1 and 2, by the following quick-discharging method,
A sensory test was conducted by 10 sensory inspectors regarding color tone, fragrance, bitterness and sweetness.

80% of each 4g of Tochu tea sample
After pouring it into 1 liter of hot water at 0 ° C. for extraction for 3 minutes, tea leaves were separated and removed to obtain only an extract, which was subjected to a sensory test.

In the evaluation, a Tochu tea sample corresponding to the conventional production method was used and boiled for another 10 minutes (4
Other samples were evaluated using the color tone, aroma, bitterness and sweetness of the extract obtained by adding g tea leaves to 1 liter of hot water as standard. The results are shown in Table 1.

[0049]

[Table 1]

In Table 1, the evaluation value "3" represents the evaluation of tea prepared by adding the sample (conventional Tochu tea) to the conventional boiling method (boiling for 10 minutes).

A sample of the conventional Tochu tea is inferior in color tone and taste when the tea is added by the early-stage method, compared with the boiling-out method, and it is barely recognized that the aroma is the same. Therefore, the sample cannot be used as early-stage Tochu tea.

Although there is a tendency that the sample has a slightly insufficient sweetness, it is possible to obtain the Tochu tea which has a unique color tone and a strong aroma and is less bitter.

In all respects, the sample is almost equivalent to the case of the conventional Tochu tea brewing method.

The sample is slightly bitter and lacks in aroma, but is an excellent product as compared with the sample.

The sample is excellent in color tone and sweetness. The bitterness and fragrance peculiar to Tochu Tea are slightly lacking, but they are within the acceptable range.

The samples are inferior in color tone, bitterness and sweetness.

The samples tended to be lacking except for the scent, and the scent had a slight blue odor.

The sample has excellent color tone, sweetness, bitterness and almost no aroma, but has a flavor different from that of the conventional Tochu tea.
Easy to drink.

Example 7 (when the steaming temperature was 100 ° C.) The steaming temperature was lowered to 100 ° C., and the steaming time was examined and the obtained sample was subjected to the official response test as in the case of the temperature of 110 ° C. As a result, the steaming temperature was changed from 110 ℃ to 100 ℃.
In this case, it was confirmed that if the time was added for 20 seconds, almost the same quality could be obtained.

In the actual production line, it is efficient to set the steaming temperature to 110 ° C.

Analysis of Active Ingredient The active ingredient of the sample of Example 1 described above was analyzed and compared with the conventional products of boiling type (Products A, B and C). The results are shown in Table 2.

Here, the products A, B, and C are samples sampled from an actual production line, and are typical examples of conventional boiling type products.

Geniposide acid and syringaresinol diglucoside were analyzed by high performance liquid chromatography (HP
Quantitative analysis by LC). The extraction rate is 100
g leaf was extracted with 1 liter of hot water for 10 minutes, the filtrate was concentrated under reduced pressure with an evaporator, and the concentrate was evaporated to dryness in a water bath to obtain a gram of the dried product.

[0064]

[Formula 1] I asked for.

[0065]

[Table 2]

As shown in Table 2, the quick release type sample according to the present invention contained 1046 m of geniposide acid.
It contained g / 100g and 132 mg / 100g of syringaresinol diglucoside, and the extraction rate was 23.8%, which were all superior to the conventional products.

[0067]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, it is possible to easily make tea with hot water of about 80 ° C. Therefore, when you want to drink, you can get a sufficient taste and aroma under the same sensation and conditions as Japanese tea.

Further, it is possible to secure the taste and aroma, and further the extraction amount of the active ingredient unique to Tochu (medical active ingredient represented by syringaresinol di glucoside and geniposide acid).

Therefore, by adopting the conventional tea bag-packed product form, it is possible to make a quick delivery like tea leaves of black tea and green tea, and put the amount of Tochu tea that you want to drink instantly on the table easily. be able to.

[Brief description of drawings]

FIG. 1 is a flow sheet showing a typical example of a process for producing early-stage Tochu tea according to the present invention.

FIG. 2 is a vertical cross-sectional view showing a belt steamer.

FIG. 3 is a flow sheet showing a typical example of a manufacturing process of Japanese tea.

FIG. 4 is a flow sheet showing a conventional production example of Tochu tea.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigenori Onizuka 5-3-3 Nishi-Kujo, Konohana-ku, Osaka City Hiritsu Shipbuilding Co., Ltd. (56) References JP-A-3-240471 (JP, A) (58) ) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 2/38-2/50 A23F 3/00-3/34 A61K 35/78

Claims (3)

(57) [Claims] 1. A steaming step before the kneading step is carried out when steaming a green soybean leaf, kneading it, drying it while further aging it, and roasting the obtained dried product to produce a soybean tea. The method is performed at 90 to 120 ° C. for 60 to 140 seconds, and the aging / drying step after the kneading step is performed for 3 to 5 days under the sun or at 60 to 100 ° C. for 3 to 10 hours using a dryer. Toru Tochu tea manufacturing method. 2. A steaming step before the kneading step is carried out when steaming the green soybean mulberry leaf, then kneading it and drying it while aging it, and roasting the obtained dried product to produce eucommia tea. The method is performed at 100 to 110 ° C. for 60 to 140 seconds, and the aging / drying step after the kneading step is performed for 3 to 4 days under the sun or at 60 to 100 ° C. for 4 to 8 hours using a dryer. Toru Tochu tea manufacturing method. 3. Tochu green tea obtained by the method according to claim 1.