JP4547480B2 - Tea, tea tea beverage and method for producing the same - Google Patents

Description

  The present invention is a function that is rich in flavor, using raw material that has been collected within 48 hours at the lower part of the cocoon grown from the rhizome to 50 cm above the ground and / or the cocoon-shaped tip grown from the ground. The present invention relates to a strawberry tea having a property, a strawberry tea drink and a method for producing the same.

  As a method for producing tea using bamboo as a raw material, Japanese Patent Application Laid-Open No. 2005-333969 (Patent Document 1) discloses a method for producing bamboo tea. This method is described as a method for producing tea leaves / tea using only bamboo stems / leaves / roots (claim 1).

  Japanese Patent Application Laid-Open No. 2002-65227 (Patent Document 2) includes health teas and health drinks made from gramineous plants as raw materials, and methods for producing the same. The health tea and health drink are health teas containing a processed green leaf of a gramineous plant, and the processed green leaf is treated with savory and weight of γ-aminobutyric acid when dried The health tea is characterized in that it contains more than 500 mg / 100 g (Claim 1), and is a health drink containing a processed green leaf of a grass family plant, wherein the processed green leaf is steamed and squeezed. And γ-aminobutyric acid (gamma-aminobutyric acid) more than 20 mg / 100 g in dry weight (claim 7).

  Japanese Patent Laid-Open No. 2000-60509 (Patent Document 3) has a method for producing bamboo tea. This method is described as a method for producing bamboo tea characterized in that bamboo powder obtained by pulverizing green bamboo is dried to a moisture content of 18% or less and then roasted (Claim 1). ing.

  Japanese Patent Application Laid-Open No. 10-108640 (Patent Document 4) includes an extraction method for extracting bamboo generation components, an extract thereof, and bamboo tea.

  On the other hand, as a processed food or manufacturing method of koji, JP 2002-142706 A (Patent Document 5) includes a method for manufacturing yaki koji. “The invention according to claim 1 is a boiled roasted rice cake having a burnt surface. The range of the burnt surface on the surface of the rice cake is not limited. The entire surface of the rice cake may be used. The degree of burnt eyes is not limited, but it may be baked until the whole becomes black, but the degree to which sparse spots (burnt eyes) can be visually aroused is preferable. There are no limitations on the method of scoring, for example, it may be baked on charcoal or on a stove, or an oven toaster or grill may be used, provided that the gas burner according to claim 2 is used. It is better to bake the surface of the rice cake in a short time with a flame of a gas burner, which not only cleans the surface of the rice cake but also does not let the umami taste of the rice cake leak out and contain the umami inside. The scorch may be burned before or after boiling, usually after boiling.The above matters also apply to claim 3. The invention according to claim 2 is the shochu according to claim 1, wherein the burnt eyes are obtained by heating at a heating temperature of 700 to 800 ° C. and a heating time of 10 to 50 seconds using a gas burner. If it is less than ℃, it will not be able to obtain sufficient burns unless it is heated for a long time, and if it exceeds 800 ℃, the time until the burns are too short is too short, and it becomes difficult to control the burns. Increasing frequency of defective products due to over-baking.Preferable heating time of soot is around 30 seconds.If less than 10 seconds, sufficient burn cannot be obtained.If it exceeds 50 seconds, the production efficiency decreases. , Too scorching The method of scorching with a gas burner is not limited, for example, a method of placing a firewood on a wire mesh and blowing it from above or below with a flame of the gas burner. The invention according to claim 3 includes a step of peeling the skin of the cocoon, a step of boiling the peeled cocoon, and a surface of the cocoon from which the skin has been peeled. A method for producing a baked potato with a process of baking and scoring.The cocoon skin can be peeled off manually or by machine.The peeled cocoon is usually washed with water. The time required for boiling in water is not limited, but it is usually 10 to 30 minutes, and commercially available boiled rice cake may be used as this boiled rice cake. In addition, this scoring step may be arranged before the boiled step. The invention described in claim 4 is the method for producing shochu according to claim 3, wherein the burnt eyes are obtained by heating at 700 to 800 ° C. for 10 to 50 seconds using a gas burner. (Paragraphs 0006 to 0009) ”.

  Japanese Patent Laid-Open No. 10-136927 (Patent Document 6) states that “18L cans of boiled bamboo shoots are imported from abroad, opened, cut into slices, etc., and refilled into round cans or bags. When bamboo shoots are cut, tyrosine deposits inside them, especially between the nodes.The bamboo shoots with tyrosine deposited look bad and have poor commercial value, so it is necessary to remove the tyrosine. However, since the working efficiency is poor, development of a simple tyrosine removal method is desired (paragraph 0003).

JP-A-2005-333969 (Patent Document 1) JP 2002-65227 A (Patent Document 2) JP 2000-60509 A (Patent Document 3) Japanese Patent Laid-Open No. 10-108640 (Patent Document 4) JP 2002-142706 A (Patent Document 5) JP-A-10-136927 (Patent Document 6)

  However, in Patent Document 1, leaves, stems, and roots are used as raw materials from a year-old young bamboo. In Patent Document 2, green leaves of a grass family are used as raw materials. Blue bamboo or old bamboo cocoons, both different from cocoons. That is, it is not made from straw.

  In Patent Document 5, a heat treatment is performed at a heating temperature of 700 to 800 ° C. and a heating time of 10 to 50 seconds, and the scissors are scorched.

  In patent document 6, the appearance of a bamboo shoot was bad and the commercial value was inferior, Therefore The tyrosine which has functionality was removed on purpose.

  There have been teas or health teas made from bamboos and gramineous plants as raw materials, but nothing related to teas and tea beverages focusing on the functional components of koji. Therefore, the problem to be solved by the present invention is that the pods grown from the rhizome to 50 cm above the ground and / or the cocoon-shaped tips grown from above the ground are 10 to 60 cm below and fresh ones within 48 hours after sampling. The purpose of the present invention is to provide a new flavored tea and a functional tea tea beverage that is rich in flavor and takes advantage of the functionality of ingredients contained in the koji without adding additives.

As a result of diligent research, the inventor of the present application is about 10 to 60 cm below the cocoon grown from the rhizome to 50 cm above the ground and / or the cocoon-shaped tip grown from the ground. Cook at 100-120 ° C for 10-90 minutes, crush to 1-15 mm square, adjust moisture content to 60-90% by freeze drying and / or vacuum drying, roast at 170-250 ° C for 1-60 minutes Then, after drying to a final moisture content of 5% or less and pulverizing, functional asparagine, tyrosine, γ-aminobutyric acid and other free amino acids (hereinafter referred to as amino acids) containing a high concentration The tea was completed, and the functional tea was further extracted or boiled with water in the temperature range of 80 to 135 ° C. for 1 to 30 minutes to complete a functional tea tea drink, thereby solving the above problems.
That is, in order to maintain the functional component of koji at a high content, the present invention adjusts the moisture content in koji and controls the temperature and time of roasting to suppress the Maillard reaction and to have a flavorful function. The purpose is to produce a natural tea.

  Tea is a beverage made by collecting coconut leaves (wakaba) from tea (Camellia evergreen shrubs), steamed cocoon leaves, cooled, and then roasted (i). The time for collecting cocoon leaves begins around April, but there are different types of tea, Nibancha and Sanbancha depending on the slow speed. Pouring hot water and using it is called Sencha, and using powdered powder mixed with hot water is called Matcha or Hiki tea. In the broad sense, it is described as a generic term for roasted tea, black tea, oolong tea, mate tea, etc. (Kojien, Iwanami Shoten).

  The functionality of the present invention refers to those having functions of enhancing the functions of body organs and tissues, activating metabolism, and preventing or improving diseases. Specifically, asparagine, an ingredient originally contained in koji, is an amino acid that is reversibly generated from aspartic acid and has been reported to increase fatigue resistance and increase stamina in aspartic acid (Toshio Shimizu, Functional food material handbook, Yakuji Nippo Inc., April 2004, p. 104). Tyrosine is a kind of aromatic amino acid, and is said to act as a raw material for the neurotransmitters dopamine, adrenaline, and noradrenaline and to activate brain functions. Moreover, since it becomes a raw material for neurotransmitters and thyroid hormones in vivo, it is described as having an important role related to sleep and hormones (Functional Food Material Handbook, page 141). There is a description that γ-aminobutyric acid is taken for the purpose of stabilizing blood pressure (Functional Food Material Handbook, page 109).

  The raw material of the tea used in the present invention is bamboo shoots, and there are no particular limitations on the type of bamboo (bamboo) or sasa, but Mousouchiku (Mosotake, Mosodake), Kikkochiku, Madatake (Tang bamboo, Karachitake), Kinmeichi, Kurochiku, Hachiku , Hoteiiku (Kosandake), Taiwan mushroom, Kanzanchiku (Daimyo bamboo, Daimyotake), Ryukyuchiku, Taiminchik, Medaka, Azuma Nesasa, Nezasa, Houraichiku, Daifukuchiku, Ryokuchiku, Choshichiku, Daisanchi, Yashidake, Yasuda Nemaridake), Shihochiku, Timmiza, Kumazasa, Kumaiza, Ibukizasa, Jaconambusuzu, Miyakozasa, Kanchiku, etc. are mentioned as examples, and the pods grown from their rhizomes to 50 cm above the ground and / or grown from the ground In the lower part from the tip of 10~60cm of Jo, collected from those fresh within 48 hours.

The functional tea tea of the present invention contains a large amount of amino acids mainly composed of asparagine and tyrosine, and contains at least 300 mg / 100 g or more amino acids mainly composed of the main component.
Here, the content of various amino acids contained in strawberry tea or strawberry is 5 g of dried strawberry tea or strawberry air-dried sample (sample spread in a thin layer at room temperature and equilibrated with the laboratory atmosphere for measurement). On the other hand, 100 mL of boiling water (extract) is poured, extracted for 5 minutes in a stationary state (extraction concentration 5% by weight), and the solid content is obtained by filtration from various amino acid concentrations and the amount of the extract. The value is represented by the following formula:
Various amino acid contents (mg / 100 g) = various amino acid concentrations of the extract × extract amount / air dry sample weight × 100

  In the method for producing the functional tea tea and the functional tea tea beverage of the present invention, fresh rice cake is cooked at 100 to 120 ° C. for 10 to 90 minutes, then crushed into 1 to 15 mm squares, freeze-dried and / or vacuum-dried. To adjust the water content to 60-90%. Subsequently, it is roasted at 170 to 250 ° C. for 1 to 60 minutes, finally dried to a moisture content of 5% by weight or less and then pulverized to produce functional tea. In addition, the functional tea tea drink is produced by extracting or boiling from the obtained functional tea tea with water in the temperature range of 80 to 135 ° C. for 1 to 30 minutes, and contains asparagine, tyrosine, and γ-aminobutyric acid. Each amino acid contains 200 mg / L, 500 mg / L, 10 mg / L or more.

  Here, the moisture content is a value represented by the formula: moisture content (% by weight) = weight of water contained in soot / weight of soot containing water × 100, and evaporates by drying at 105 ° C. for 4 hours or more. It is obtained from the weight of the water and the weight of the straw before drying. The roasting temperature is the temperature of the heating medium, and the roasting time is the time during which the heating medium is in contact with the koji.

  According to the present invention, the functional component contained in the koji can be maintained at a high content, and a functional koji tea and a functional koji tea beverage rich in flavor can be easily provided, and the use as a koji food can be expanded.

  In FIG. 1, the manufacturing process regarding the manufacturing method of the functional coffee tea and functional coffee tea drink of this invention is shown.

  Within 48 hours after sampling, wash the water from the pods grown from the rhizome to 50 cm above the ground and / or the lower part of the cocoon-shaped tips from the ground, and remove the sand and dust adhering to the surface. Cook. Washing with water may be performed after cooking. The cooking temperature and time depend on the size and throughput of the koji, but are cooked with steam at 100 to 120 ° C. for 10 to 90 minutes. If it becomes 120 degreeC and 90 minutes or more, the original umami | taste will lose | disappear easily, and the starch contained in strawberry will not fully saccharify at the temperature and time lower than 100 degreeC and 10 minutes, and sweetness is little.

  After cooking, cut into dice or strips. The size of the dies and strips is about 1 to 15 mm and is cut using a machine such as human power or a cutting machine. Although depending on the form of freeze-drying or vacuum-drying, it is preferable to have a large surface area for evaporation of water and to have a uniform shape and properties (physical properties) so that roasting can be performed without unevenness.

  After cutting, moisture is removed by freeze-drying and / or vacuum drying until the water content becomes 60 to 90% by weight. Thereby, roasting is performed efficiently, the roasting time is shortened, and the disappearance of amino acids due to the Maillard reaction between sugar and amino acids during roasting is suppressed. When the water content is lower than 60% by weight, the energy consumption required for drying increases. On the other hand, all those to be processed after 8 hours or more that are not freeze-dried and / or vacuum-dried are frozen.

  In the roasting process, roasting is performed at 170 to 250 ° C. for 1 to 60 minutes in order to impart a fragrant flavor to the koji and at the same time to remove the blue smell. The degree of roasting depends on the sensory evaluation, but in the case of a cocoon having a water content of 80 to 90% by weight, the heat medium at 170 to 250 ° C. is contacted for 5 to 60 minutes, preferably 8 to 30 minutes. In addition, in a cocoon having a moisture content of 60 to 80% by weight, roasting may be performed by contacting a heat medium at 170 to 250 ° C. for 1 to 20 minutes, preferably 2 to 10 minutes. Under such conditions, the Maillard reaction occurs in the surface layer, but the inside hardly occurs. On the other hand, when the temperature exceeds 250 ° C., partial carbonization (burning) of the heel surface is likely to occur in a short time, which causes bitterness. On the other hand, when the temperature is lower than 170 ° C., a good fragrant fragrance cannot be obtained, and it takes time for roasting, whereby functional amino acids disappear.

As for the roasting method, either a flat or a rotary roasting machine may be used to uniformly roast the raw material, but it has a structure in which the heat medium contacts the surface of the raw material evenly. What you are doing is good. As the heat source, superheated steam (direct and indirect), electricity (heater, high frequency, Joule heat), gas (including hot air), etc. can be used, but the roasting temperature and roasting time can be accurately controlled. Things are good.
After roasting, it is dried as necessary to stabilize the quality and facilitate crushing. Although drying conditions depend on the moisture content after roasting, it is carried out at 60 to 80 ° C. for 1 to 4 hours. When the temperature exceeds 80 ° C. for 4 hours, the Maillard reaction is promoted, leading to loss of functional amino acids. Insufficient drying is difficult to pulverize and causes microbial contamination. Therefore, the drying is performed until the water content becomes 5% by weight or less, preferably 2 to 3% by weight.

  After drying, it is pulverized to an appropriate size and extracted with water. Although the size of the pulverized product depends on the form of the beverage, it is pulverized using an existing machine such as a mill, crusher, or stone mill. In the extraction method, functional tea is extracted with water at 80 to 135 ° C. for 1 to 30 minutes. In coffee, if it is 130 degreeC or more, it will be known that components causing causticity such as alteration and deterioration of flavor components, oil components and astringency components are eluted and the flavor deteriorates (Japanese Patent Application No. 2003-31898). ). Moreover, although extraction temperature and extraction time depend on extraction concentration, about 0.5 to 5 weight% is preferable for the extraction concentration of functional strawberry tea in flavor.

  In the following, the functional tea tea, tea tea drink and its production method will be described in detail in the examples.

<Adjustment of raw materials>
Fresh moso bamboo shoots excavated from the bamboo forest were washed with water, placed in a steamer and boiled for 40 minutes, and divided into two equal parts. Divided into soft part (edible part) and scaly hard skin, cut into 5mm dice or strip, frozen at -30 ° C, freeze-dried for 3 days, taken out during drying, moisture content Was measured. The remaining half amount was cut in the same manner, vacuum dried at 50 ° C. for 2 to 4 hours, and the moisture content was measured. As a result, the moisture content after lyophilization was 68 to 72% by weight for the edible portion and an average of 70% by weight, and the outer skin was 57 to 63% by weight and an average of 60% by weight. On the other hand, the average moisture content after vacuum drying was 90% by weight for both the edible portion and the skin.

  Persimmon edible part (average water content: 70% by weight) and persimmon husk (average water content: 60% by weight) adjusted to moisture content per 20g in a water oven (made by Sharp Corporation, hereinafter referred to as WO) Then, the WO treatment was performed at 170 to 250 ° C. for 2 to 13 minutes, and the water remaining was further dried at 80 ° C. for 2 hours or less to make the water content 5% by weight or less. About 5 to 6 g of the roasted product was obtained under each processing condition, and was pulverized with a commercially available mill mixer.

<Examination of extraction concentration>
Using the roasted product having a fragrant and good fragrance, preferable extraction conditions were examined when it was made into a beverage. 50 mL of distilled water boiled to 98 ° C. or higher was added to 0.25 to 2.5 g of the roasted product, left to stand for 5 minutes, filtered, and sensory evaluation of the extract (hot) was performed. Moreover, the same sensory evaluation was performed also about what cooled the same extract at 3-6 degreeC (cold).

  As a result, as shown in Table 1, although the extraction concentration of the roasted product was 1% by weight or less, a faint sweetness was felt, but the flavor was dilute. When the amount was 2% by weight or more, umami was felt with sweetness, and the taste was good. For cold beverages, an appropriate extraction concentration was obtained at 5% by weight. From the above results, it is assumed that 2 to 5% by weight is appropriate as the extraction condition for obtaining the tea tea beverage from the tea tea, and in the following examples, 5% by weight delicious even when cooled is used as the tea tea extract concentration. .

  About the edible part (average water content: 70% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 170 ° C, the roasting time was 5 minutes, the drying conditions were a drying temperature of 80 ° C, and a drying time of 1 When the amino acid content of the roasted product obtained by the time treatment is measured by a high performance liquid chromatograph (1100 Series, Agilent), and the content of various amino acids (before roasting) contained in the freeze-dried koji is 100% The various amino acid contents (= amino acid residual ratio) after roasting were examined and shown in Table 2. In addition, the amino acid concentration when the roasted product was extracted with boiling water at an extraction concentration of 5% by weight (5 minutes by standing) to give a tea beverage is also shown in the table. The analysis conditions for various amino acids are as follows. Analysis method: ortho-phthalaldehyde (OPA) pre-column derivatization method (added at a ratio of OPA reaction solution 3 to sample 5 and derivatization in 0.5 minutes), column: Wakosil-II 5C18 HG, 4.6 mm × 150 mm (Wako Pure Chemical Industries, Ltd.), column temperature: 35 ° C., mobile phase: liquid A) 50 mM sodium acetate aqueous solution (pH 6.0), liquid B) methanol / tetrahydrofuran (90/10), flow rate: 1.0 mL / Min, gradient conditions: A solution 80% after 0 minutes, B solution 20%, 9 minutes later A solution 70%, B solution 30% (8 minutes hold), 17 minutes later A solution 45%, B solution 55% (8 minutes hold), A liquid 45%, B liquid 55% after 25 minutes, A liquid 0%, B liquid 100% after 28 minutes, A liquid 80% after 38 minutes, B liquid 20%: Detector: FP- 920 (JASCO Corporation), Constant Wavelength: EX345nm, EM455nm, OPA reaction: After dissolving adding methanol 2.5mL to OPA25mg, 0.4M borate buffer (pH 9.0) plus 5mL and 2-mercaptoethanol 50μL

  For the edible portion (average water content: 70% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 180 ° C., the roasting time of 5 minutes, and the drying conditions were a drying temperature of 80 ° C. and a drying time of 1 As for the roasted product obtained by the time treatment, and the roasted product obtained by treating the roasted product at a WO temperature of 180 ° C. and a roasting time of 7 minutes, the amino acid content and amino acid concentration were examined in the same manner as in Example 2. It was. The results are shown in Table 2.

  About the edible part (average moisture content: 70% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 200 ° C., the roasting time of 2 minutes, and the drying conditions were a drying temperature of 80 ° C. and a drying time of 2 About the roasted product obtained by treating the roasted product obtained by the time treatment, and the roasting condition as follows: WO temperature 200 ° C., roasting time 4 minutes, and drying conditions as the drying temperature 80 ° C. and the drying time 2 hours. In the same manner as in Example 2, the amino acid content and amino acid concentration were examined. The results are shown in Table 2.

  About the edible part (average water content: 70% by weight) prepared according to Example 1, the roasting conditions are a WO temperature of 220 ° C, the roasting time is 2 minutes, and the drying conditions are a drying temperature of 80 ° C and a drying time of 2 The roasted product obtained by processing for a time and the roasted product obtained by processing the roasting conditions as follows: WO temperature 220 ° C., roasting time 4 minutes, and drying conditions 80 ° C. drying time 1 hour. In the same manner as in Example 2, the amino acid content and amino acid concentration were examined. The results are shown in Table 2.

  About the edible part (average water content: 70% by weight) prepared in Example 1, the roasting conditions are a WO temperature of 240 ° C, the roasting time is 3 minutes, the drying conditions are a drying temperature of 80 ° C, and a drying time of 2 The roasted product obtained by the time treatment was examined for amino acid content and amino acid concentration in the same manner as in Example 2. The results are shown in Table 2.

  For the edible portion (average water content: 70% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 250 ° C., a roasting time of 2 minutes, and the drying conditions were a drying temperature of 80 ° C. and a drying time of 2 The roasted product obtained by the time treatment was examined for amino acid content and amino acid concentration in the same manner as in Example 2. The results are shown in Table 2.

  As is apparent from Table 2, the amount of amino acids contained in freeze-dried koji is 2000 mg, 2900 mg, and 160 mg of asparagine, tyrosine, and γ-aminobutyric acid per 100 g of the freeze-dried product, respectively. Each amino acid content included contained 15-80% of the lyophilizate basis. Moreover, asparagine and tyrosine concentrations of the main components contained in tea beverage extracted with boiling water at an extraction concentration of 5% by weight were 200 mg / L and 500 mg / L or more, respectively, and γ-aminobutyric acid was 10 mg / L or more. .

（比較例１）

(Comparative Example 1)

  About the edible part (average water content: 70% by weight) prepared in Example 1, the roasting conditions obtained by treating the WO temperature at 170 ° C. and the roasting time for 10 minutes are the same as in Example 2. The amino acid content and amino acid concentration were examined. As a result, as shown in Table 2, when the WO temperature is 170 ° C. and the roasting time is 10 minutes, the content of asparagine and γ-aminobutyric acid decreases to about 10% of the standard, and the ratio of disappearance of amino acids is large. all right.

  About the edible part (average water content: 90% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 180 ° C., the roasting time of 17 minutes, the drying conditions were a drying temperature of 80 ° C., and a drying time of 2 The time was taken and the amino acid content and amino acid concentration were examined in the same manner as in Example 2. The results are shown in Table 3. In addition, about the thing of 90 weight% of average moisture content, in order to obtain the yield comparable as the roasted material of Examples 2-7, the processing amount of roasting was 50 g.

  About the edible part (average water content: 90% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 220 ° C, the roasting time was 12 minutes, the drying conditions were a drying temperature of 80 ° C, and a drying time of 2 The roasted product obtained by the time treatment was examined for amino acid content and amino acid concentration in the same manner as in Example 2. The results are shown in Table 3.

  About the edible part (average water content: 90% by weight) prepared in Example 1, the roasting conditions were a WO temperature of 240 ° C., the roasting time of 8 minutes, the drying conditions were a drying temperature of 80 ° C., and a drying time of 3 The roasted product obtained by the time treatment was examined for amino acid content and amino acid concentration in the same manner as in Example 2. The results are shown in Table 3.

  As apparent from Table 3, the content of asparagine, tyrosine, and γ-aminobutyric acid in the roasted product obtained from the cocoon having a water content of 90% by weight contains 15 to 80% of the lyophilized product as a reference. It was. Moreover, the main components asparagine and tyrosine contained in the tea beverage were 200 mg / L and 500 mg / L or more, respectively, and γ-aminobutyric acid was 10 mg / L or more.

（比較例２）

(Comparative Example 2)

Regarding the edible portion of the koji prepared according to Example 1 (average water content: 90% by weight), as a roasting condition, a WO temperature of 170 ° C., a roasting time of 30 minutes and a process obtained for 35 minutes, As in 2, the amino acid content and amino acid concentration were examined. As a result, as shown in Table 3, all amino acids other than tyrosine disappeared at a roasting temperature of 170 ° C. and a roasting time of 35 minutes.
(Comparative Example 3)

  Various commercial amino acid concentrations were measured in the same manner as in Example 2 for bancha, hojicha, gymnema tea, turmeric tea, rooibos tea, barley tea, garcinia tea, buckwheat tea, and root konbu tea. The extraction method was the manufacturer's recommended extraction method and extraction concentration.

  As a result, as shown in Table 4, asparagine, tyrosine and γ-amino acid were confirmed in several types of commercially available tea-style beverages, but at a lower value than the functional coffee tea beverage of the present invention product. there were. Moreover, a tea-style beverage containing tyrosine at a high concentration was not confirmed.

Process for producing functional tea and functional tea tea beverages

Claims (3)

Boiled cocoons grown from rhizomes up to 50 cm above the ground and / or 10-60 cm below the cocoon-shaped tips grown from the ground, and boiled fresh cocoons within 48 hours at 100-120 ° C. for 10-90 minutes A step of crushing to 1 to 15 mm square, a step of adjusting the water content to 60 to 90% by weight by freeze drying and / or vacuum drying, and a step of roasting at 170 to 250 ° C. for 1 to 60 minutes A method for producing functional tea, which comprises a step of pulverizing. The functional tea tea produced by the method according to claim 1, comprising asparagine, tyrosine, and γ-aminobutyric acid as free amino acids in a weight of 300 mg / 100 g, 1,000 mg / 100 g, 20 mg / 100 g or more, respectively. Asparagine, tyrosine, and γ-aminobutyric acid are 200 mg / L, 500 mg / L, and 10 mg / L as free amino acids, respectively, in the extract obtained by water extraction or boiling from the functional tea produced by the method according to claim 1. A functional tea tea beverage characterized by containing the above.

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