JP4459737B2 - Fermented functional tea - Google Patents
Fermented functional tea Download PDFInfo
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- JP4459737B2 JP4459737B2 JP2004197084A JP2004197084A JP4459737B2 JP 4459737 B2 JP4459737 B2 JP 4459737B2 JP 2004197084 A JP2004197084 A JP 2004197084A JP 2004197084 A JP2004197084 A JP 2004197084A JP 4459737 B2 JP4459737 B2 JP 4459737B2
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- Tea And Coffee (AREA)
Description
本発明は、茶葉由来のカテキン類やテアニン等の機能性物質を損失することなく、真菌類の発酵により新たな機能性や好ましい香気を獲得した発酵機能茶に関する。 The present invention relates to a fermented functional tea that has acquired new functionality and a favorable aroma by fermentation of fungi without losing functional substances such as catechins derived from tea leaves and theanine.
発酵により香味を付与した茶には、発酵茶としての紅茶および半発酵茶としてのウーロン茶がある。これらは、茶の生葉を萎凋することにより茶葉中の酵素で発酵させ、好ましい香気と特有の色調を発生させる。しかし、これらは、発酵と同時に茶葉中の機能性物質であるテアニンやカテキン類が減少するとともに、茶葉の緑色は失われ褐色に変化する。 Teas imparted with flavor by fermentation include black tea as fermented tea and oolong tea as semi-fermented tea. These are fermented with enzymes in tea leaves by wilting the raw leaves of tea to generate a preferred aroma and a unique color tone. However, at the same time as fermentation, the functional substances in tea leaves, such as theanine and catechins, decrease, and the green color of tea leaves is lost and turns brown.
一方、香りを楽しむ茶ではないが、機能性をもたせるために、茶葉を微生物で発酵させたものも少量ではあるが、中国や日本各地でつくられている。プアール茶、阿波番茶、石鎚碁石茶、富山黒茶等の伝統的な後発酵茶が挙げられる。しかしながら、これらは漬物に似た雑駁な製法であるため、微生物管理が皆無であり、通常は漬物臭があり、また劣悪でカビ臭のあるものが多く、とても香りを楽しめるものではない。加えて、これらが有する機能性についても明確でなく、発酵期間も数年に及ぶものもあり、品質的および経済的に問題がある。 On the other hand, it is not a tea that enjoys aroma, but in order to give it functionality, tea leaves are fermented with microorganisms, but small quantities are made in China and other parts of Japan. Traditional post-fermented teas such as Puar tea, Awaban tea, Ishizuchi stone tea, and Toyama black tea. However, since these are miscellaneous production methods similar to pickles, there is no microbial control, usually there is a pickle odor, there are many bad and moldy odors, and the scent is not very enjoyable. In addition, the functionality they have is not clear, and some fermentations last for several years, which is problematic in terms of quality and economy.
また、発酵により機能性物質を増加させた茶としてギャバロン茶がある。これは、茶葉のもつ酵素でグルタミン酸をGABA(γ−アミノ酪酸)に変換したものであり、商品化されている。ただし、その製造には生葉を用いるので、時間的制約と大掛かりな製茶設備一式を必要とする。さらに、製造中に他の酵素の作用で、茶葉に褐変や好ましくない異臭が生じ、品質の低下が起こる。 In addition, Gabalon tea is a tea whose functional substances are increased by fermentation. This is a product obtained by converting glutamic acid into GABA (γ-aminobutyric acid) by an enzyme of tea leaves, and is commercialized. However, since fresh leaves are used for the production, time constraints and a large set of tea making facilities are required. Furthermore, browning or an unpleasant odor occurs in tea leaves due to the action of other enzymes during production, resulting in a reduction in quality.
このように従来は、発酵処理により茶葉に香味を付与するか、茶葉の機能性を高めるかの何れかであり、香りを楽しむことができると同時に、茶葉中の機能性物質を増大させた茶はこれまでに得られていない。 As described above, conventionally, the tea leaves are either imparted with a flavor by fermentation treatment or the functionality of the tea leaves is enhanced, and the tea can be enjoyed with aroma and at the same time the functional substances in the tea leaves are increased. Has not been obtained so far.
上記事情に鑑み、本発明は、香りを楽しむことができると同時に、茶葉中の機能性物質を増大させた機能茶を提供することを目的とする。なお、茶は、葉に含まれるカテキン類の抗癌作用やテアニンの精神安定作用などの機能性が近年注目され、嗜好性飲料であると同時に機能性飲料としても注目されている。加えて今日、機能性飲料の需要や消費が高まっていることもあり、上記課題を解決することが切望される。 In view of the above circumstances, an object of the present invention is to provide a functional tea in which a functional substance in tea leaves can be increased at the same time that a scent can be enjoyed. In recent years, tea has attracted attention as a functional beverage such as an anti-cancer effect of catechins contained in leaves and a tranquilizing effect of theanine in recent years. In addition, demand and consumption of functional beverages are increasing today, and it is anxious to solve the above problems.
上記課題を解決するために検討を重ね、本発明者は、以下のことを見出した。
(1)茶葉はその含有成分であるカテキンにより抗菌性を有しており、そのため、他の穀物(大豆や米)を製麹するときに頻繁に現れ腐敗の原因となる納豆菌やミクロコッカス属等の汚染菌類は、茶葉を製麹するときにはカテキン類による生育阻害を受け、茶葉表面でまったく繁殖しないのに対し、真菌類は茶葉表面で繁殖可能であることを見出した。
The present inventor has repeatedly studied to solve the above problems, and has found the following.
(1) Tea leaves have antibacterial properties due to the catechins that are contained in them, and as a result, they frequently appear when other grains (soybeans and rice) are made, and cause rot. It was found that the fungi can reproduce on the tea leaf surface, while the contaminating fungi such as the above are inhibited by the growth of catechins when producing tea leaves and do not propagate at all on the tea leaf surface.
(2)また、茶葉表面における真菌類の培養は、所定量の水分を含有する青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉、精揉後の茶葉(以上を青殺後の中間品の茶葉という)または荒茶を用いることにより、真菌類の良好かつ優先的な繁殖が可能になることを見出した。すなわち、これらの茶葉は、重量に対する容積比が大きいため、茶葉の水分が適度に分散し、その結果、荒茶表面における真菌類の良好な繁殖が可能になることを見出した。また、水分量を制限することにより、乾燥に比較的強い真菌類のみが優先的に繁殖可能であることを見出した。 (2) In addition, fungi on the surface of tea leaves can be cultivated with a certain amount of water after killing tea leaves after tea leaves, tea leaves after sprinkling, tea leaves after twisting, tea leaves after middle spears, tea leaves after fertility ( It was found that the fungi can be favorably and preferentially propagated by using the above-mentioned intermediate tea leaves after green killing) or crude tea. That is, since these tea leaves have a large volume ratio with respect to weight, it was found that the water content of the tea leaves is appropriately dispersed, and as a result, the fungi can be propagated well on the surface of the crude tea. In addition, by limiting the amount of water, it has been found that only fungi that are relatively resistant to drying can preferentially reproduce.
(3)また、従来の発酵茶、半発酵茶、後発酵茶はいずれも、発酵によりテアニンやカテキン類が大幅に減少するのに対し、真菌類による発酵は、茶葉由来のテアニンやカテキン等の機能性物質を分解しないことを見出した。
(4)加えて、茶葉に増殖させることが可能になった真菌類は何れも、細胞壁の構成成分としてβ-1,3/1,6-グルカンやキチン等の機能性多糖類を多量に含んでいること、また、真菌類による発酵は、菌株の選択により、茶葉に含まれるグルタミン酸をγ−アミノ酪酸(機能性物質)に変化させることが可能であることを見出した。
(3) In contrast, the conventional fermented tea, semi-fermented tea, and post-fermented tea significantly reduce theanine and catechins by fermentation, whereas the fermentation by fungi, such as theanine and catechin derived from tea leaves It has been found that functional substances are not decomposed.
(4) In addition, all fungi that can be grown on tea leaves contain large amounts of functional polysaccharides such as β-1,3 / 1,6-glucan and chitin as cell wall constituents. In addition, it has been found that fermentation by fungi can change glutamic acid contained in tea leaves to γ-aminobutyric acid (functional substance) by selecting the strain.
(5)さらに、真菌類による発酵は、茶葉の良好な香りを高めることができること、すなわち、芳香性エステルを生成させたり、特定の真菌類が有するβ−グリコシダーゼの作用により、茶葉に元々含まれる配糖体の糖を分離させ、花や果実様の香りを発現させたりすることを見出した。 (5) Furthermore, the fermentation by fungi can enhance the good scent of tea leaves, that is, it is originally contained in tea leaves due to the action of β-glycosidase possessed by certain fungi to produce aromatic esters It was found that sugars of glycosides were separated, and flowers and fruit-like scents were expressed.
以上述べたとおり、特定の真菌類を接種して茶葉を発酵させることにより、茶葉由来のテアニンやカテキン等の機能性物質を分解することなく、更なる機能性と好ましい香気を茶葉に付与することができることを見出し、本発明を完成させるに至った。すなわち、本発明は、以下の手段を提供する。 As described above, by inoculating specific fungi and fermenting tea leaves, the tea leaves can be given additional functionality and favorable aroma without degrading functional substances such as theanine and catechin derived from tea leaves. As a result, the present invention has been completed. That is, the present invention provides the following means.
[1] 青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉、精揉後の茶葉または荒茶を25〜80重量%の水分を含むように調整し、真菌類の作用により発酵させ、次いで加熱乾燥させることにより得られる発酵機能茶。
[2] [1]に記載の発酵機能茶であって、砂糖、果糖、ブドウ糖、麦芽糖または蜂蜜の存在下で発酵させることにより得られる発酵機能茶。
[3] [1]または[2]に記載の発酵機能茶であって、茶抽出物の存在下で発酵させることにより得られる発酵機能茶。
[4] [1]〜[3]の何れか1に記載の発酵機能茶であって、グルタミン酸またはグルタミン酸ソーダの存在下で発酵させることにより得られる発酵機能茶。
[5] [1]〜[4]の何れか1に記載の発酵機能茶であって、β−グリコシダーゼの存在下で発酵させることにより得られる発酵機能茶。
[6] 青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉、精揉後の茶葉または荒茶を25〜80重量%の水分を含むように調整し、真菌類の作用により発酵させ、次いで加熱乾燥させることを特徴とする、発酵機能茶の製造方法。
[7] [1]〜[5]の何れか1に記載の発酵機能茶であって、加熱乾燥後に、更に微粉砕することにより得られる発酵機能茶。
[1] Tea leaves after killing green tea, tea leaves after rough koji, tea leaves after spraining, tea leaves after middle moxibustion, tea leaves after fermenting or rough tea are adjusted to contain 25 to 80% by weight of water, and fungi Fermented functional tea obtained by fermenting by the action of a kind and then drying by heating.
[2] A fermented functional tea according to [1], which is obtained by fermenting in the presence of sugar, fructose, glucose, maltose or honey.
[3] A fermented functional tea according to [1] or [2], which is obtained by fermenting in the presence of a tea extract.
[4] A fermented functional tea according to any one of [1] to [3], which is obtained by fermenting in the presence of glutamic acid or sodium glutamate.
[5] A fermented functional tea according to any one of [1] to [4], which is obtained by fermenting in the presence of β-glycosidase.
[6] Tea leaves after killing blue, tea leaves after rough koji, tea leaves after spraining, tea leaves after middle mushrooms, tea leaves after fermenting or rough tea are adjusted to contain 25 to 80% by weight of water, and fungi A method for producing a fermented functional tea, characterized by being fermented by the action of a kind and then dried by heating.
[7] A fermented functional tea according to any one of [1] to [5], which is obtained by further pulverizing after heat drying.
本発明では、所定量の水分を含有する青殺後の中間品の茶葉または荒茶を用いることにより、茶葉表面における優先的かつ良好な真菌類の培養を可能にし、これにより、茶葉由来のテアニンやカテキン等の機能性物質を失うことなく、β-1,3/1,6-グルカン、キチン、γ−アミノ酪酸等の機能性物質や良好な香りを新たに獲得した発酵機能茶を製造することが可能である。このように本発明は、香りを楽しむことができると同時に、茶葉中の機能性物質を保持し、かつ増大させた機能茶を製造可能にした点において優れている。 In the present invention, the use of an intermediate tea leaf or crude tea after killing that contains a predetermined amount of water enables preferential and good culture of fungi on the surface of the tea leaf. Producing functional functional teas such as β-1,3 / 1,6-glucan, chitin, γ-aminobutyric acid, and other functional substances such as fermented functional tea without losing functional substances such as catechins and catechins It is possible. As described above, the present invention is excellent in that it can enjoy a fragrance, and at the same time, can retain a functional substance in tea leaves and produce an increased functional tea.
また、本発明の発酵機能茶を製造する条件下では、腐敗の原因となる汚染菌類は生育阻害を受けるため、真菌類のみが繁殖した清浄な発酵茶が得ることが可能である。更に、本発明の発酵機能茶は、青殺後の中間品の茶葉または荒茶を原料として用いているため生葉の酵素は失活しており、発酵処理中に茶葉が褐変することもなく色調も好ましい。 Moreover, under the conditions for producing the fermented functional tea of the present invention, the contaminating fungi that cause rot are subject to growth inhibition, so that it is possible to obtain a clean fermented tea in which only fungi are propagated. Furthermore, since the fermented functional tea of the present invention uses intermediate tea leaves or crude tea after green killing as raw materials, the enzyme of the fresh leaves is inactivated, and the color of the tea leaves does not brown during the fermentation process. Is also preferable.
以下、本発明の発酵機能茶を、その製法により詳細に説明する。
まず、青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉、精揉後の茶葉または荒茶を25〜80重量%の水分を含むように調整する。ここで原料の茶葉が「青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉」である場合、それを水分調整することなくそのまま使用してもよい。また、原料の茶葉が「精揉後の茶葉または荒茶」である場合一般に、水分を加えることにより所定の水分を含むように調整する。本発明では、好ましくは荒茶を原料として使用する。
Hereinafter, the fermented functional tea of the present invention will be described in detail by its production method.
First, tea leaves after green killing, tea leaves after rough koji, tea leaves after twisting, tea leaves after middle mushrooms, tea leaves after brewing or rough tea are adjusted to contain 25 to 80% by weight of water. Here, when the raw tea leaves are “tea leaves after killing blue, tea leaves after rough koji, tea leaves after twisting, and tea leaves after middle mushroom”, they may be used as they are without adjusting the water content. In addition, when the raw tea leaves are “tea leaves after rough brewing or rough tea”, in general, adjustment is made to include predetermined moisture by adding moisture. In the present invention, crude tea is preferably used as a raw material.
本明細書において「荒茶」とは、摘み取った緑茶の葉を蒸して揉んだ後乾燥させたもの、すなわち茶農家が生産し、仕上げ・火入れする前の茶を指し、本発明では、荒茶として市場で流通している任意のものを使用することができる。また、「青殺後の茶葉、粗揉後の茶葉、揉捻後の茶葉、中揉後の茶葉、精揉後の茶葉」とは、荒茶の一般的な製造工程の途中の茶葉を指し、これらを本明細書において「青殺後の中間品の茶葉」ともいう。 In the present specification, the term “raw tea” refers to tea that has been pickled and dried after steaming, that is, tea that has been produced, finished, and fired by a tea farmer. Any of those on the market can be used. In addition, "tea leaves after killing blue, tea leaves after rough koji, tea leaves after twisting, tea leaves after middle cocoon, tea leaves after brewing" refers to tea leaves in the middle of the general manufacturing process of rough tea, These are also referred to herein as “intermediate tea leaves after killing blue”.
茶葉の水分調整について、「荒茶」を使用した場合を例に以下説明する。「荒茶」は、約3〜5重量%の水分を既に含んでいる。よって、加える水分量は、茶葉が含んでいる水分を考慮して調整する必要がある。例えば、5重量%の水分を含む「原料の荒茶」1kgに、357mLの水を加えることにより、「約30重量%の水分を含むように調整された荒茶」が得られる。あるいは、「25〜80重量%の水分を含むように調整された茶葉」は、乾燥時間を短縮し、所望の水分含量まで乾燥させることにより調製することも可能である。 The adjustment of the moisture content of tea leaves will be described below using an example of “rough tea”. “Rough tea” already contains about 3 to 5% by weight of water. Therefore, the amount of water to be added needs to be adjusted in consideration of the water contained in the tea leaves. For example, by adding 357 mL of water to 1 kg of “raw raw tea” containing 5% by weight of water, “crude tea adjusted to contain about 30% by weight of water” can be obtained. Alternatively, “tea leaves adjusted to contain 25 to 80% by weight of water” can be prepared by shortening the drying time and drying to a desired water content.
ここで水分含量は、発酵に用いる真菌類が繁殖、発酵可能な量であり、低水分含量から高水分含量まで広い範囲で可能であるが、好ましくは後の乾燥工程を簡便にするため低い水分含量に設定される。低い水分含量は、後の乾燥工程を簡便にすることができるとともに、乾燥に比較的強い真菌類を優先的に繁殖させるので、雑菌汚染を防止することができる。本発明では、比較的低い水分含量で真菌類が繁殖、発酵可能であることが判ったため、「25〜80重量%の水分を含むように調整された茶葉」が使用され、好ましくは「25〜50重量%の水分を含むように調整された茶葉」、より好ましくは「30〜35重量%の水分を含むように調整された茶葉」が使用される。 Here, the water content is the amount that the fungi used for fermentation can propagate and ferment, and can be in a wide range from low water content to high water content, but preferably low water content to simplify the subsequent drying process. Set to content. The low moisture content can simplify the subsequent drying process and can preferentially propagate fungi that are relatively resistant to drying, thereby preventing contamination with various bacteria. In the present invention, it has been found that fungi can propagate and ferment at a relatively low water content. Therefore, “tea leaves adjusted to contain 25 to 80% by weight of water” are used, preferably “25 to 25%. “Tea leaves adjusted to contain 50% by weight of water”, more preferably “tea leaves adjusted to contain 30 to 35% by weight of water” are used.
本発明において青殺後の中間品の茶葉以外に、「荒茶」を使用する理由は、(1)原料として長時間貯蔵できること、(2)褐変酵素など不要な酵素類を含まないこと、(3)茶葉の重量に対する容積比が大きいため、水分を茶葉に適度に分散させることができ、このことが真菌類の繁殖に適していることを本発明において見出したことが挙げられる。 In the present invention, in addition to the intermediate tea leaves after the killing of blue, the reason for using “raw tea” is that (1) it can be stored as a raw material for a long time, (2) it does not contain unnecessary enzymes such as browning enzymes, 3) Since the volume ratio with respect to the weight of the tea leaves is large, it is possible to disperse the water appropriately in the tea leaves, and it has been found in the present invention that this is suitable for the propagation of fungi.
本発明において、茶葉を発酵させるために使用される「真菌類」は、以下のa)〜c)の性質を備えた真菌を好ましく選抜することができる。a)茶葉が有するテアニンやカテキン類の分解能が低いこと、b)β-1,3/1,6-グルカン、キチン、γ−アミノ酪酸等の機能性物質の生成能が高いこと、c)茶葉として好ましい香気物質の生産能が高いこと(すなわち、芳香性エステルの生産能や、β−グリコシダーゼを持ち、茶葉に本来含まれる配糖体から糖を分離して、花や果実様の香りを発生させる能力が高いこと)。 In the present invention, the “fungi” used for fermenting tea leaves can preferably select fungi having the following properties a) to c). a) Low the resolution of theanine and catechins contained in tea leaves, b) High ability to produce functional substances such as β-1,3 / 1,6-glucan, chitin, γ-aminobutyric acid, c) Tea leaves High production ability of fragrant substances that are preferred as a product (ie, production of aromatic esters and β-glycosidase, separating sugars from glycosides originally contained in tea leaves to generate flowers and fruit-like aromas) Have a high ability to
上記性質を備えた真菌は、食品(例えば醸造食品や発酵食品)に使用可能な安全な真菌のなかから選抜することが可能であり、本発明では発酵、醸造、きのこ栽培用に使用されている保存菌株や市販種菌株のなかからこのような真菌を選抜した。また、本発明では、茶葉に生育しやすい菌株として、茶の花や新芽から菌株を分離し、そのなかから、茶葉が有するテアニンやカテキン類の分解能が低く、かつ茶葉として好ましい香気物質の生成能およびβ-1,3/1,6-グルカン、キチン、γ−アミノ酪酸等の機能性物質の生成能が高い真菌を選抜した。 Fungi having the above properties can be selected from among safe fungi that can be used in foods (for example, brewed foods and fermented foods), and are used for fermentation, brewing, and mushroom cultivation in the present invention. Such fungi were selected from conserved strains and commercial seed strains. Further, in the present invention, as a strain that easily grows in tea leaves, a strain is isolated from tea flowers and shoots. Among them, the theanine and catechins possessed by tea leaves have low resolution and the ability to produce a fragrant substance that is preferable as tea leaves. And fungi having high ability to produce functional substances such as β-1,3 / 1,6-glucan, chitin, γ-aminobutyric acid were selected.
本発明で使用可能な真菌として、具体的には、Saccharomyces属、Schizosaccharomyces属、Candida属、Torulopsis属、Mycotorula属、Oidium属、Debariomyces属、Phaffia属、Aureobasidium属、Aspergillus属、Eurotium属、Rhizopus属、Mucor属、Monascus属、Pleurotus属、Armillaria属、Lentinus属、Ganoderma属、Pholiota属、Flammulina属、Agaricus属、Grifola属、Schizophyllum属の菌株が挙げられ、より具体的には、Saccharomyces cerevisiae、S. carlsbergensis、S. rouxii、Baker’s yeast、Wine yeast、Schizosaccharomyces pombe、Candida utilis、C. tropicalis、Torulopsis utilis、T. pulcherima、Mycotorula japonica、Oidium lactis、Debariomyces hansenii、Phaffia rhodozyma、Aureobasidium pullulans、Aspergillus oryzae、A. usamii、A. sirousamii、A. niger、A. kawachi、A. awamori、A. sojae、Eurotium repens、Rhizopus oligosporus、R. javanicus、Mucor rouxii、Monascus anka、M. purpureus、Pleurotus ostreatus、Armillaria mellea、Lentinus edodes、Ganoderma lucidum、Pholiota nameko、Flammulina velutipes、Agaricus blazei Murill、A. bisporus、Grifola frondosa、Schizophyllum communeが挙げられる。これら菌株は、IFO、IAM、ATCC、NRRC等の菌株分譲機関、日本醸造協会(清酒酵母等)や市販の種菌株販売会社、例えば、株式会社菱六(種麹販売)、森産業株式会社(きのこの種菌販売)等から入手可能である。 Specific examples of fungi that can be used in the present invention include Saccharomyces, Schizosaccharomyces, Candida, Torulopsis, Mycotorula, Oidium, Debariomyces, Phaffia, Aureobasidium, Aspergillus, Eurotium, Rhizopus, Examples include the genus Mucor, Monascus, Pleurotus, Armillaria, Lentinus, Ganoderma, Pholiota, Flammulina, Agaricus, Grifola, Schizophyllum, and more specifically, Saccharomyces cerevisiae, S. carlsbergensis. , S. rouxii, Baker's yeast, Wine yeast, Schizosaccharomyces pombe, Candida utilis, C. tropicalis, Torulopsis utilis, T. pulcherima, Mycotorula japonica, Oidium lactis, Debariomyces hansenii, Phaffia rhodozylus, Aureobasidium pull, Aureobasidium pull usamii, A. sirousamii, A. niger, A. kawachi, A. awamori, A. sojae, Eurotium repens, Rhizopus oligosporus, R. javanicus, Mucor rouxii, Monascus anka, M. purpureus, Pleurotus ostreatus, Armillaria mel lea, Lentinus edodes, Ganoderma lucidum, Pholiota nameko, Flammulina velutipes, Agaricus blazei Murill, A. bisporus, Grifola frondosa, Schizophyllum commune. These strains include strain distribution agencies such as IFO, IAM, ATCC, NRRC, Japan Brewing Association (Sake Yeast, etc.) and commercial seed strain sales companies such as Rishoku Co., Ltd. It is available from mushroom inoculum sales).
上記列挙した真菌は、上述のa)〜c)の性質、すなわち
a)茶葉が有するテアニンやカテキン類の分解能が低い性質、
b)β-1,3/1,6-グルカン、キチン、γ−アミノ酪酸等の機能性物質の生成能が高い性質、
c)茶葉として好ましい香気物質の生産能が高い性質(すなわち、芳香性エステルの生産能や、β−グリコシダーゼを持ち、茶葉に本来含まれる配糖体から糖を分離して、花や果実様の香りを発生させる能力が高い性質)
を保持する。
The above listed fungi have the above-mentioned properties a) to c), that is, a) the properties of the teanin and catechins that the tea leaves have a low resolution,
b) Properties that have high ability to produce functional substances such as β-1,3 / 1,6-glucan, chitin, γ-aminobutyric acid,
c) The ability to produce aroma substances preferred as tea leaves (ie, the ability to produce aromatic esters and β-glycosidase, separating sugar from the glycosides originally contained in tea leaves, Highly capable of generating scents)
Hold.
ただし、真菌の種類に応じて、各真菌が保持する性質a)〜c)の詳細は、異なる。すなわち、β-1,3/1,6-グルカン、キチン等の機能性多糖類の生成は、上記すべての真菌に共通する性質であるが、γ−アミノ酪酸の生成は、特定の真菌のみが有する性質である。また、芳香性エステルの生産は、上記すべての真菌に共通する性質であるが、花や果実様の香りを発生させる能力は、特定の真菌のみが有する性質である。 However, the details of the properties a) to c) retained by each fungus vary depending on the type of fungus. That is, the production of functional polysaccharides such as β-1,3 / 1,6-glucan and chitin is a property common to all the above fungi, but the production of γ-aminobutyric acid is limited to specific fungi. It is a property possessed. In addition, the production of aromatic esters is a property common to all the above fungi, but the ability to generate a flower-like or fruit-like scent is a property possessed only by specific fungi.
よって、γ−アミノ酪酸の生成能を有している真菌は、本発明において特に好ましいものとして使用することができ、このような真菌としては、Wine yeast、Candida utilis、C. tropicalis、Torulopsis utilis、T. pulcherima、Debariomyces hansenii、Aspergillus oryzae、A. usamii、A. sirousamii、A. niger、A. kawachi、Eurotium repens、Monascus anka、M. purpureus、Agaricus blazei Murillが挙げられる。また、β−グリコシダーゼ活性を有し、花、果実様の香気を生成可能である真菌も、本発明において特に好ましいものとして使用することができ、このような真菌としては、Saccharomyces cerevisiae、S. carlsbergensis、S. rouxii、Baker’s yeast、Wine yeast、Schizosaccharomyces pombe、Candida utilis、C. tropicalis、Torulopsis utilis、T. pulcherima、Mycotorula japonica、Oidium lactis、Debariomyces hansenii、Phaffia rhodozyma、Aureobasidium pullulans、Aspergillus oryzae、A. usamii、A. sirousamii、A. kawachi、A. awamori、Eurotium repens、Rhizopus javanicusが挙げられる。 Therefore, fungi having the ability to produce γ-aminobutyric acid can be used as particularly preferred in the present invention. Examples of such fungi include Wine yeast, Candida utilis, C. tropicalis, Torulopsis utilis, Examples include T. pulcherima, Debariomyces hansenii, Aspergillus oryzae, A. usamii, A. sirousamii, A. niger, A. kawachi, Eurotium repens, Monascus anka, M. purpureus, Agaricus blazei Murill. In addition, fungi having β-glycosidase activity and capable of producing flower-like and fruit-like aromas can be used as particularly preferred in the present invention, and such fungi include Saccharomyces cerevisiae, S. carlsbergensis , S. rouxii, Baker's yeast, Wine yeast, Schizosaccharomyces pombe, Candida utilis, C. tropicalis, Torulopsis utilis, T. pulcherima, Mycotorula japonica, Oidium lactis, Debariomyces hansenii, Phaffia rhodozylus, Aureobasidium pull, Aureobasidium pull Usamii, A. sirousamii, A. kawachi, A. awamori, Eurotium repens, Rhizopus javanicus.
本発明で発酵に「真菌類」を使用する理由は、茶葉に含まれるカテキン類の抗菌性が、細菌に対して効果を発揮し細菌の生育を阻害するのに対し、真菌類に対してその効果は弱く、そのため茶葉表面において真菌類が繁殖可能であることを本発明において見出したため、さらに、全ての真菌類の細胞壁が機能性多糖類であるβ-1,3/1,6-グルカンとキチンを含有しており、これらの物質が免疫活性を高め、また、食物繊維として整腸作用や血糖値上昇抑制作用を持つといわれるためである。 The reason for using “fungi” for fermentation in the present invention is that the antibacterial activity of catechins contained in tea leaves exerts an effect on bacteria and inhibits the growth of bacteria. Since the present invention has found that fungi can propagate on the surface of tea leaves, the effect is weak, and furthermore, the cell walls of all fungi are β-1,3 / 1,6-glucan, which is a functional polysaccharide. This is because it contains chitin, and these substances enhance the immune activity and are said to have a function of regulating the intestines and suppressing an increase in blood glucose level as dietary fiber.
本発明において発酵は、上述のとおり水分含量を調製された荒茶に上記真菌類を接種し、一般に20〜50℃、好ましくは20〜40℃で2〜5日間、真菌類を繁殖させることにより行うことができる。
発酵工程を経た茶葉は、80〜120℃で加熱乾燥し、真菌類を殺菌するとともに、水分含量を5重量%以下(一般に3〜5重量%)にする。これにより、本発明の発酵機能茶が製造される。
In the present invention, fermentation is carried out by inoculating the above fungi on the crude tea whose water content has been prepared as described above, and generally propagating the fungi at 20 to 50 ° C., preferably 20 to 40 ° C. for 2 to 5 days. It can be carried out.
The tea leaves that have undergone the fermentation process are heat-dried at 80 to 120 ° C. to sterilize fungi, and the water content is 5 wt% or less (generally 3 to 5 wt%). Thereby, the fermentation functional tea of this invention is manufactured.
得られた本発明の発酵機能茶は、加熱乾燥後に微粉砕してもよい。微粉砕は、一般には、石臼、ミル等の粉砕機により、粒径10ミクロン以下、好ましくは数ミクロン以下まで行う。茶葉を微粉砕することにより、真菌類の細胞壁に含有されるβ−グルカンの体内への吸収が高まるという利点を有する。 The obtained fermented functional tea of the present invention may be pulverized after heat drying. The fine pulverization is generally performed to a particle size of 10 microns or less, preferably several microns or less, using a pulverizer such as a stone mill or a mill. By pulverizing tea leaves, there is an advantage that the absorption of β-glucan contained in the cell walls of fungi into the body is increased.
本発明の発酵機能茶は、後述の実施例で実証されるとおり、茶葉由来の機能性物質を保持し、かつ発酵により茶としての優れた香気や高まった機能性を獲得している。このように本発明の発酵機能茶は、発酵により、1)茶葉由来のカテキン類やテアニンなどの機能性物質が分解されることなく保持され、2)新たに、真菌類の繁殖により、菌体細胞壁の構成成分であるβ-1,3/1,6-グルカンやキチン等の機能性多糖類が多量に含まれ、免疫賦活作用、食物繊維としての血糖値上昇抑制作用や整腸作用などの機能性を示し、3)さらに、菌株を選択すれば、茶葉に含まれるグルタミン酸がγ−アミノ酪酸に変換されるため、抗癌作用、血圧上昇抑制作用、および精神安定作用などの機能性において優れている上に、4)香りもよい。 As demonstrated in the examples described later, the fermented functional tea of the present invention retains a functional substance derived from tea leaves, and has acquired excellent aroma and enhanced functionality as a tea by fermentation. As described above, the fermented functional tea of the present invention is retained by fermentation without causing functional substances such as catechins derived from tea leaves and theanine to be decomposed, and 2) newly produced by fungal propagation. It contains a large amount of functional polysaccharides such as β-1,3 / 1,6-glucan and chitin, which are constituents of the cell wall. 3) Furthermore, if a strain is selected, glutamic acid contained in tea leaves is converted to γ-aminobutyric acid, so it is excellent in functionality such as anticancer activity, blood pressure increase inhibiting effect, and tranquilizing effect. 4) Aroma is good.
本発明の好ましい態様において、茶葉を発酵する際に以下のものを添加する。一つの好ましい態様において、任意の糖、好ましくは単糖類または二糖類、例えば砂糖、果糖、ブドウ糖、麦芽糖または蜂蜜を発酵時に添加する(後述の実施例2参照)。糖の添加量は、茶葉3kg、水1Lに対し、およそ0.01〜1molとすることができる。
糖を添加して、真菌類による茶葉の発酵を行うと、真菌類の生育が良好になると同時に発酵が促進され、エタノールの生成が顕著になり、官能評価で更に良好な結果が得られる。これは、エタノールのエステル類が生成したためと思われる。
In a preferred embodiment of the present invention, the following are added when fermenting tea leaves. In one preferred embodiment, any sugar, preferably a mono- or disaccharide, such as sugar, fructose, glucose, maltose or honey is added during fermentation (see Example 2 below). The addition amount of sugar can be about 0.01-1 mol with respect to 3 kg of tea leaves and 1 L of water.
When sugar is added and the tea leaves are fermented with fungi, the growth of the fungi is improved and at the same time the fermentation is promoted, ethanol production becomes remarkable, and better results are obtained in sensory evaluation. This is probably due to the formation of ethanol esters.
また、別の好ましい態様において、茶抽出物を発酵時に添加する(後述の実施例2参照)。茶抽出物とは、緑茶葉を温水等の溶剤で抽出することにより得られた茶抽出液、あるいは緑茶葉を温水等の溶剤で抽出し、その抽出液を賦形剤等と共にスプレードライ乾燥させた茶抽出乾燥物などの任意の茶抽出物を指し、例えば市販のインスタントティーを使用することができる。茶抽出物の添加量については、茶葉3kg、水1Lに対し、緑茶葉の抽出乾燥物を、およそ3〜300gとすることができる。 Moreover, in another preferable aspect, a tea extract is added at the time of fermentation (refer below Example 2). Tea extract is a tea extract obtained by extracting green tea leaves with a solvent such as warm water, or green tea leaves are extracted with a solvent such as warm water, and the extract is spray-dried with excipients etc. For example, commercially available instant tea can be used. About the addition amount of a tea extract, the extraction dry product of a green tea leaf can be about 3-300g with respect to 3L of tea leaves and 1L of water.
茶抽出物を添加して真菌類による茶葉の発酵を行うと、真菌類の生育が良好となり、β-1,3/1,6-グルカンやキチン等の機能性多糖類が増加すると同時に、エタノールの生成が顕著になり、官能評価で更に良好な結果が得られる。これは、エタノールのエステル類が生成したためと、茶抽出物の添加により茶葉の香り配糖体の濃度が高まり、真菌類のβ−グリコシダーゼの作用により、花や果実様の香りの発現率が高まったためと思われる。このように茶抽出物を茶葉に添加してカテキン濃度を更に高めても、当該茶葉において真菌類が繁殖可能であることは、驚くべきことである。 Fermentation of tea leaves with fungi with the addition of tea extract improves fungal growth and increases functional polysaccharides such as β-1,3 / 1,6-glucan and chitin, as well as ethanol. Generation becomes remarkable, and even better results are obtained by sensory evaluation. This is because ethanol esters are produced and the addition of tea extract increases the concentration of scented glycosides in tea leaves, and the fungal β-glycosidase action increases the expression rate of flowers and fruit-like scents. It seems that it was because of It is surprising that even when the tea extract is added to the tea leaves to further increase the catechin concentration, fungi can propagate in the tea leaves.
また、別の好ましい態様において、グルタミン酸またはグルタミン酸ソーダを発酵時に添加する。グルタミン酸またはグルタミン酸ソーダの添加量は、グルタミン酸に換算して、茶葉3kg、水1Lに対し、およそ0.003〜0.3 molとすることができる。
グルタミン酸またはグルタミン酸ソーダを上記添加量で添加して真菌類による茶葉の発酵を行う(30℃で48時間)と、グルタミン酸のアルファー位のカルボキシル基が脱炭酸され、γ−アミノ酪酸が10〜40 mg%生成するという効果が得られる(ここで、mg%は、茶葉培養物の重量を100%としたときの重量%の1/1000をさす)。この効果は、上述のγ−アミノ酪酸の生成能を有する真菌を用いた場合、顕著に得られる。
In another preferred embodiment, glutamic acid or sodium glutamate is added during fermentation. The amount of glutamic acid or sodium glutamate added can be approximately 0.003 to 0.3 mol per 3 kg of tea leaves and 1 L of water in terms of glutamic acid.
When glutamic acid or sodium glutamate is added in the above amount and fermentation of tea leaves by fungi (48 hours at 30 ° C.), the carboxyl group at the alpha position of glutamic acid is decarboxylated, and γ-aminobutyric acid is 10-40 mg % (Where mg% refers to 1/1000 of the weight% when the weight of the tea leaf culture is taken as 100%). This effect is remarkably obtained when a fungus having the above-mentioned ability to produce γ-aminobutyric acid is used.
更に、別の好ましい態様において、β−グリコシダーゼの存在下で発酵を行う。「β−グリコシダーゼの存在下」とは、β−グリコシダーゼを添加した条件下であってもよいし、真菌類が当該酵素の活性を有している場合、当該酵素を添加していない条件下であってもよい。なお、真菌類が有している活性を補うために当該酵素を添加してもよい。β−グリコシダーゼの添加量は、茶葉3kg、水1Lに対し、およそ0.01〜1U(ユニット)とすることができる。
β−グリコシダーゼの存在下で真菌類による茶葉の発酵を行うと、β−グリコシダーゼの作用により、茶葉に含まれる配糖体から糖を分離し、花、果実様の香りを生成するという効果が得られる。この効果は、上述のβ−グリコシダーゼ活性を有する真菌を用いた場合、顕著に得られる。
Furthermore, in another preferred embodiment, the fermentation is performed in the presence of β-glycosidase. “In the presence of β-glycosidase” may be a condition under which β-glycosidase is added, or when a fungus has the activity of the enzyme, under a condition where the enzyme is not added. There may be. In addition, you may add the said enzyme in order to supplement the activity which fungi have. The addition amount of (beta) -glycosidase can be about 0.01-1U (unit) with respect to 3 kg of tea leaves, and 1L of water.
Fermentation of tea leaves by fungi in the presence of β-glycosidase has the effect of separating sugars from glycosides contained in tea leaves and producing flowers and fruit-like aromas by the action of β-glycosidase. It is done. This effect is remarkably obtained when a fungus having the above-mentioned β-glycosidase activity is used.
[実施例1]
「荒茶」の葉(福寿園研究茶園の生葉を製茶したもの)3kgに水1Lを混合し、28重量%の水分を含む「水分含有荒茶」を調製した。これに、ドライイースト(日清製粉製、商品名カメリヤ)1gを接種し、10Lのステンレス容器に入れ、静置培養で、30℃で48時間発酵させた。茶葉成分の分析は、全窒素、タンニン、テアニン、ビタミンC、食物繊維については、静岡精機製の近赤外分光分析法による茶成分分析計で測定した。エタノールについてはガスクロマトグラフィーにより測定した。β−グルカンは、日本バイオコン株式会社製のβ−グルカン測定キットで測定した。発生した香気は、官能により評価した。香気は、5人のパネラーが、茶葉2gの熱湯100 mLの抽出液について、花や果物様の香気の有(+)、無(−)を官能審査した。
[Example 1]
1 kg of water was mixed with 3 kg of “Aracha” leaves (made from fresh leaves from Fukujuen Research Tea Garden) to prepare “water-containing Aracha” containing 28% by weight of water. This was inoculated with 1 g of dry yeast (manufactured by Nisshin Seifun Co., Ltd., trade name Camellia), placed in a 10 L stainless steel container, and fermented at 30 ° C. for 48 hours by static culture. The analysis of the tea leaf component was measured with a tea component analyzer by near infrared spectroscopy manufactured by Shizuoka Seiki for total nitrogen, tannin, theanine, vitamin C, and dietary fiber. Ethanol was measured by gas chromatography. β-glucan was measured with a β-glucan measurement kit manufactured by Nippon Biocon Co., Ltd. The generated aroma was evaluated by sensory evaluation. As for the fragrance, five panelists conducted an organoleptic examination on the extract of 100 g of hot water of 2 g of tea leaves with (+) and no (−) fragrances like flowers and fruits.
各成分の分析結果を、表1に「水分含有荒茶」の重量に対する重量%で示す。香気発生については、官能評価の結果を有無で示す。
発酵処理した茶葉において、アミノ酸など味の基本物質を示す全窒素、および機能性物質であるタンニン、テアニン、ビタミンCは、ブランクの原茶葉の含量と同じであった。このことは、酵母の発酵によっても、茶葉中の機能性物質は、発酵前の茶葉のまま残存することを示している。一方、酵母菌体の増殖により、機能性をもつ食物繊維とβ−グルカンはともに増加し、β−グルカンは、ブランクの原茶葉は0であったものが、発酵により酵母発酵機能茶では0.2%に増加した。また香気については、酵母の発酵による香気、および花や果実様の香気が生じた。
The analysis results of each component are shown in Table 1 in% by weight with respect to the weight of “moisture-containing crude tea”. About aroma generation, the result of sensory evaluation is shown by presence or absence.
In the fermented tea leaves, the total nitrogen, which indicates basic substances such as amino acids, and the functional substances tannin, theanine, and vitamin C were the same as the content of the blank raw tea leaves. This indicates that the functional substance in the tea leaves remains as the tea leaves before fermentation even by yeast fermentation. On the other hand, the growth of yeast cells increased both functional dietary fiber and β-glucan, and β-glucan was 0 for blank raw tea leaves but 0.2% for yeast fermented functional tea by fermentation. Increased to. As for aroma, aroma caused by yeast fermentation and aroma of flowers and fruits were produced.
[実施例2]
「荒茶」の葉3kgと水1Lに、蜂蜜(日新蜂蜜株式会社)、砂糖(大日本製糖)、茶抽出物(茶抽出物粉末;佐藤工業)の何れか一を150g溶かした溶液(約1130 mL)を添加し、ドライイースト1gを接種し、静置培養で、30℃で48時間発酵させた。蜂蜜、砂糖、茶抽出物を添加した以外は、実施例1と同様に発酵処理を行い、茶成分の分析も、実施例1と同様にして行った。
[Example 2]
A solution of 150 g of honey (Nisshin Honey Co., Ltd.), sugar (Dai Nippon Sugar Co., Ltd.), tea extract (tea extract powder; Sato Kogyo Co., Ltd.) dissolved in 3 kg of “Aracha” leaves and 1 L of water ( About 1130 mL) was added, 1 g of dry yeast was inoculated, and fermented at 30 ° C. for 48 hours by static culture. Except for the addition of honey, sugar, and tea extract, fermentation treatment was performed in the same manner as in Example 1, and analysis of tea components was also performed in the same manner as in Example 1.
分析結果を表2に示す。また、各発酵時間における酵母数を表3に示す。酵母数は、ポテトデキストロース寒天培地を用いて希釈平板培養法により測定した。
糖分または茶抽出物の添加により、酵母の生育は良好となった。また、蜂蜜、砂糖、茶抽出物の何れを添加して発酵処理を行った茶葉においても、アミノ酸など味の基本物質を示す全窒素、および機能性物質であるタンニン、テアニン、ビタミンCは、ブランクの原茶葉の含量と同じであった。このことは、酵母の発酵によっても、茶葉中の機能性物質は、発酵前の茶葉のまま残存することを示している。一方、酵母菌体の増殖により、機能性を持つ食物繊維とβ−グルカンはともに増加し、β−グルカンは、ブランクの原茶葉は0であったものが、発酵により酵母発酵機能茶では0.3〜0.5%に増加した。また香気については、酵母の発酵による香気、および花や果実様の香気が生じた。また、蜂蜜、砂糖、茶抽出物の何れを添加した場合も、酵母の発酵による香気、および花や果実様の香気が生じた。
The analysis results are shown in Table 2. Table 3 shows the number of yeasts in each fermentation time. The number of yeast was measured by a dilution plate culture method using a potato dextrose agar medium.
Yeast growth was improved by the addition of sugar or tea extract. Also, in tea leaves that have been fermented by adding any of honey, sugar, or tea extract, total nitrogen, which is a basic substance of taste such as amino acids, and functional substances tannin, theanine, and vitamin C are blank. It was the same as the content of raw tea leaves. This indicates that the functional substance in the tea leaves remains as the tea leaves before fermentation even by yeast fermentation. On the other hand, the growth of yeast cells increases both functional dietary fiber and β-glucan, and β-glucan was 0 in the blank raw tea leaves, but it was 0.3 to 0.3 in yeast fermented functional tea by fermentation. Increased to 0.5%. As for aroma, aroma caused by yeast fermentation and aroma of flowers and fruits were produced. Further, when any of honey, sugar, and tea extract was added, an aroma due to yeast fermentation and an aroma like flowers and fruits were generated.
[実施例3]
荒茶の葉3kgに水1Lを混合し、焼酎用の種麹A. sirousamii(株式会社菱六より入手)1gを接種し、ヤエガキ醸造製の自動製麹装置を用い、30〜40℃で48時間発酵させ、麹菌の発酵機能茶を製造した。焼酎用の種麹A. sirousamiiを用いた以外は、実施例1と同様に発酵処理を行い、茶成分の分析も実施例1と同様にして行った。γ−アミノ酪酸は、液体クロマトグラフィーにより分析した。
[Example 3]
Mix 1 kg of water with 3 kg of crude tea leaves, inoculate with 1 g of shochu seed A. sirousamii (obtained from Ryokuroku Co., Ltd.), and use an automatic rice kneader made by Yaegaki Brewery at 30-40 ° C. Fermented functional tea of koji mold was produced by fermentation for hours. A fermentation process was performed in the same manner as in Example 1 except that the seed meal A. sirousamii for shochu was used, and analysis of tea components was also performed in the same manner as in Example 1. γ-aminobutyric acid was analyzed by liquid chromatography.
その結果を表4に示す。アミノ酸など味の基本物質を示す全窒素、および機能性物質であるタンニン、テアニン、ビタミンCは、ブランクの原茶葉の含量と同じであった。また、機能性を有するγ−アミノ酪酸は、ブランクに比べて4.5倍に増大した。また、機能性を有する食物繊維およびβ−グルカンは、麹菌の増殖により増大し、β−グルカンは、ブランクの原茶葉は0であったものが、発酵により麹菌発酵機能茶では0.7%に増加した。官能評価では、麹菌の発酵による香気、および花や果実様の香気が生じた。 The results are shown in Table 4. Total nitrogen, which indicates basic substances of taste such as amino acids, and functional substances tannin, theanine, and vitamin C were the same as the content of blank raw tea leaves. Moreover, the (gamma) -aminobutyric acid which has functionality increased 4.5 time compared with the blank. In addition, functional dietary fiber and β-glucan increased with the growth of koji mold, and β-glucan was 0 for blank raw tea leaves, but increased to 0.7% for koji mold fermented functional tea by fermentation. . In sensory evaluation, an aroma by fermentation of Aspergillus or as a flower or fruit-like aroma was produced.
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JP2007043907A (en) * | 2005-08-05 | 2007-02-22 | Fukujuen:Kk | Method for varying content ratio of catechin in tea leaf and tea extract |
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WO2007098931A1 (en) * | 2006-03-03 | 2007-09-07 | Unilever Plc | Process for preparing a tea product |
JP4803391B2 (en) * | 2007-04-18 | 2011-10-26 | 株式会社Riverson | Functional fermented tea and method for producing the same |
KR20100122296A (en) * | 2009-05-12 | 2010-11-22 | (주)아모레퍼시픽 | Composition containing fermentation tea for improving blood circulation and pharmaceutical composition and health food composition comprising thereof |
JP4616413B1 (en) * | 2010-04-09 | 2011-01-19 | 株式会社千草物産 | Fermented food manufacturing method and fermented food |
WO2014196587A1 (en) * | 2013-06-05 | 2014-12-11 | サントリー食品インターナショナル株式会社 | Process for producing tea leaves for green tea |
CN107372910A (en) * | 2017-05-24 | 2017-11-24 | 优仕康生(天津)科技发展有限公司 | Black tea sugar Zhuan, tea starter and with its prepare tea bacterium solution |
CN110897020A (en) * | 2018-09-14 | 2020-03-24 | 安吉董茶茶叶有限公司 | Processing method of golden tea |
CN110800822A (en) * | 2019-11-26 | 2020-02-18 | 普定县久茗茶业有限公司 | Method for preparing white tea |
CN111587984A (en) * | 2020-06-19 | 2020-08-28 | 辽宁泓新科技成果转化服务有限公司 | Fermented suaeda glauca tea bag and preparation method thereof |
CN112515015A (en) * | 2020-12-18 | 2021-03-19 | 贵州安顺春来茶业有限公司 | Processing method for preparing health-care green tea by using summer and autumn tea |
CN113335596A (en) * | 2021-05-26 | 2021-09-03 | 凯里学院 | Packaging and transporting method of honey-brewed black tea |
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JP2007043907A (en) * | 2005-08-05 | 2007-02-22 | Fukujuen:Kk | Method for varying content ratio of catechin in tea leaf and tea extract |
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