JP5710055B2 - Method for producing powdered tea - Google Patents
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- JP5710055B2 JP5710055B2 JP2014139016A JP2014139016A JP5710055B2 JP 5710055 B2 JP5710055 B2 JP 5710055B2 JP 2014139016 A JP2014139016 A JP 2014139016A JP 2014139016 A JP2014139016 A JP 2014139016A JP 5710055 B2 JP5710055 B2 JP 5710055B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241001122767 Theaceae Species 0.000 title claims 11
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 28
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims description 20
- 235000018553 tannin Nutrition 0.000 claims description 17
- 229920001864 tannin Polymers 0.000 claims description 17
- 239000001648 tannin Substances 0.000 claims description 17
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 14
- 229960001948 caffeine Drugs 0.000 claims description 14
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 14
- 229940026510 theanine Drugs 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 description 152
- 235000013616 tea Nutrition 0.000 description 149
- 235000019658 bitter taste Nutrition 0.000 description 21
- 238000000034 method Methods 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 12
- 235000019606 astringent taste Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 8
- 235000005487 catechin Nutrition 0.000 description 8
- 235000009569 green tea Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 5
- 229950001002 cianidanol Drugs 0.000 description 5
- 150000001765 catechin Chemical class 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000020332 matcha tea Nutrition 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 210000003462 vein Anatomy 0.000 description 3
- 235000018597 common camellia Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 238000004497 NIR spectroscopy Methods 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- -1 amino compound Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Tea And Coffee (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
Description
本発明は、緑茶を主成分とする粉末茶の製造方法に関するものである。 The present invention relates to a method for producing powdered tea mainly composed of green tea.
緑茶の粉末（以下、粉末茶という）を温湯や水中に分散させたお茶は、急須等で茶葉に温湯を注いで淹れた抽出液を飲むお茶に比べて、容易に飲用に供することができる上、茶殻が発生しないので廃棄物の減量化にも寄与することができる。また、粉末茶の内の特に高級なものは、高価であるため安易に飲むことはできない。加えて、粉末茶を温湯や水中に分散させたお茶は、茶葉の抽出液では摂取できないｎ−３系多価不飽和脂肪酸、食物繊維、一部しか摂取出来ないカテキン類やフラボノイド等の有効成分を丸ごと摂取することをも可能とする。ところが、通常の（揉んで製造する葉肉、葉脈、茎を含む茶葉）煎茶、番茶やほうじ茶等を単純に粉末にしただけの粉末茶は、苦みや渋みが強いために、飲用に適しているとは言い難い。それゆえ、特許文献１の如く、煎茶の茶葉を６０℃前後の低温で焙煎することによって、粉末茶の苦みや渋みを低減させる方法が提案されている。 Tea with green tea powder (hereinafter referred to as powdered tea) dispersed in warm water or water can be used for drinking more easily than tea that uses a teapot to pour warm water into tea leaves and drink an extract. Moreover, since no tea husks are generated, it can contribute to the reduction of waste. Also, especially high-quality powdered tea is expensive and cannot be easily consumed. In addition, tea in which powdered tea is dispersed in warm water or water is an active ingredient such as n-3 polyunsaturated fatty acids, dietary fiber, catechins and flavonoids that can be ingested only partially by tea leaf extract. It is also possible to ingest the whole. However, powdered teas that are simply powdered from ordinary (tea leaves containing leafy meat, veins, stems, etc.), bancha, roasted tea, etc. are suitable for drinking because of their strong bitterness and astringency. Is hard to say. Therefore, as disclosed in Patent Document 1, a method of reducing the bitterness and astringency of powdered tea by roasting tea leaves of sencha at a low temperature of about 60 ° C. has been proposed.
上記した特許文献１に係る粉末茶の製造方法によれば、粉末茶の苦みや渋みがある程度低減される。しかしながら、特許文献１に係る粉末茶の製造方法は、焙煎にきわめて長時間を要するため、工業的な生産には利用し難い。加えて、特許文献１に係る粉末茶の製造方法は、粉末茶の苦みや渋みをある程度低減することができるものの、必ずしも効果的であるとは言えなかった。 According to the method for producing powdered tea according to Patent Document 1 described above, the bitterness and astringency of powdered tea are reduced to some extent. However, the method for producing powdered tea according to Patent Document 1 requires a very long time for roasting, and thus is difficult to use for industrial production. In addition, although the method for producing powdered tea according to Patent Document 1 can reduce the bitterness and astringency of powdered tea to some extent, it has not always been effective.
本発明の目的は、上記従来の粉末茶の製造方法が有する問題点を解消し、苦みや渋みが十分に低減されているとともに、とろみが少なく、すっきり、あっさりとしており、美味しく飲み易い上、通常の抽出液を飲む緑茶では摂取できない成分を摂取可能で健康増進にも寄与し得る緑茶を主成分とする粉末茶を提供することが可能な粉末茶の製造方法を提供することにある。 The object of the present invention is to solve the problems of the above-mentioned conventional methods for producing powdered tea, the bitterness and astringency are sufficiently reduced, and there is little thickness, it is clean and light, and it is easy to drink deliciously. It is an object of the present invention to provide a method for producing powdered tea capable of providing powdered tea mainly composed of green tea that can be ingested with components that cannot be consumed with green tea that drinks this extract and can contribute to health promotion.
本発明の内、請求項１に記載された発明は、碾茶を原料としており湯水に分散させて飲用可能な粉末茶の製造方法であって、全遊離アミノ酸の含有率が２．５％以上６．２％以下であり、かつ、タンニンの含有率が７．０％以上１３．０％以下である碾茶を、収納器具に入れて直火にかけることなく１００℃以上１８０℃以下の温度で加熱することにより焙煎する工程と、焙煎後の碾茶を細粉砕する工程とを有しており、前記焙煎が下記（１）から（３）の要件を満たすものであることを特徴とするものである。
（１）焙煎前の碾茶中のタンニンの含有率を４０％以上減少させること
（２）焙煎前の碾茶中のカフェインの含有率を４０％以上減少させること
（３）焙煎前の碾茶中のテアニンの含有率を７０％以上減少させないこと
Among the present inventions, the invention described in claim 1 is a method for producing powdered tea which is made from strawberry tea and can be consumed by being dispersed in hot water, and the content of total free amino acids is 2.5% or more 6 .2% or less and tannin content of 7.0% or more and 13.0% or less is heated at a temperature of 100 ° C or higher and 180 ° C or lower without putting it in a storage appliance and subjecting it to direct fire And a step of finely pulverizing roasted tea after roasting, wherein the roasting satisfies the following requirements (1) to (3): Is.
(1) Reduce the tannin content in the tea before roasting by 40% or more.
(2) Reduce the content of caffeine in the tea before roasting by 40% or more.
(3) Do not reduce the content of theanine in the tea before roasting by more than 70%.
また、請求項２に記載された発明は、請求項１に記載された発明において、焙煎が、焙煎前の碾茶中のタンニンおよびカフェインの含有率を５０％以上減少させるものであることを特徴とするものである。
The invention described in claim 2 is the invention described in claim 1 , wherein the roasting reduces the content of tannin and caffeine in the tea before roasting by 50% or more. It is characterized by.
本発明に係る粉末茶の製造方法によれば、安価で低級、下級な茶葉であっても、滋味や香りを増強するとともに、苦渋味やとろみを軽減してすっきりとした味に変化させることができるので、高級な茶葉と同様な苦渋味が少ない味を提供することが可能になる。また、本発明に係る粉末茶の製造方法によれば、茶葉の苦みや渋みが軽減されるため、通常は苦渋味が強くて飲用できないような茶葉（碾茶の茶葉）の粉体物を（煎じて淹れる方法ではなく）そのまま飲用することが可能となるので、茶葉に含まれる全ての栄養成分を効率的かつ多量に体内に取り込むことが可能となる。 According to the method for producing powdered tea according to the present invention, it is possible to enhance the taste and aroma, and reduce bitterness and astringency and change to a clean taste even for inexpensive, low-grade and low-grade tea leaves. As a result, it is possible to provide a taste with less bitterness similar to that of high-quality tea leaves. In addition, according to the method for producing powdered tea according to the present invention, since the bitterness and astringency of tea leaves are reduced, a powdered tea leaf (tea tea leaves) that normally has a strong bitter taste and cannot be drunk (decoction) Since it is possible to drink as it is (not a method of making food), all the nutritional components contained in the tea leaves can be taken into the body efficiently and in large quantities.
本発明に係る粉末茶の製造方法は、碾茶を焙煎して細粉砕する工程を有することを特徴としている。なお、本発明でいう碾茶とは、チャノキ（学名Camellia sinensis、ツバキ科ツバキ属の常緑樹）の被覆した茶葉を蒸してから揉捻すること（揉むこと）なく乾燥させて、葉肉のみを選別し、その葉肉（すなわち、葉脈、茎を含まないもの）を、長さ（最大部分の長さ）が約５ｍｍとなるように、粗く粉砕したものを言い、所謂、仕立て葉（砕料）が、これに相当する。また、抹茶とは、その碾茶を茶臼等でひくことによって粉砕したものである。一方、細粉砕とは、焙煎した碾茶を、粒径が約１００μｍ以下となるように（好ましくは、１〜２０μｍとなるように）、細かく粉砕することをいう（通常、このように碾茶を細粉砕することによって抹茶が得られる）。 The method for producing powdered tea according to the present invention is characterized by having a step of roasting and finely pulverizing tea. In addition, strawberry tea as used in the present invention means that tea leaves covered with chanoki (Scientific name Camellia sinensis, camellia genus Camellia) are steamed and dried without twisting, and only the mesophyll is selected. This refers to the mesophyll (that is, the one that does not contain veins and stems) that has been coarsely crushed so that the length (maximum length) is about 5 mm, and so-called tailored leaves (crushed material) Equivalent to. Matcha tea is obtained by pulverizing the tea with a tea mill or the like. On the other hand, fine pulverization means that the roasted tea is finely pulverized so that the particle size is about 100 μm or less (preferably 1 to 20 μm) (usually, the tea Matcha can be obtained by fine grinding).
また、本発明でいう焙煎とは、焙烙鍋（ホウロクナベ）、土鍋、炒鍋、その他の茶葉の収納器具を用いて、１６％ＲＨ〜５０％ＲＨ（相対湿度）、約２０℃±５℃の雰囲気下で、加熱装置によって、茶葉（すなわち、碾茶）を直火にかけることなく加熱することである。なお、加熱装置としては、茶葉が少量である場合には、五徳等を好適に用いることができ、茶葉が多量である場合には、ガスバーナー等を利用した大型の加熱装置を用いることができる。 The roasting referred to in the present invention is 16% RH to 50% RH (relative humidity), about 20 ° C. ± 5 ° C., using a roasting pan (Horocunabe), clay pot, fry pan, and other tea leaf storage equipment. In this atmosphere, the tea leaves ( that is, tea ) are heated without being subjected to an open flame by a heating device. In addition, as a heating apparatus, when a tea leaf is a small amount, Gotoku etc. can be used suitably, and when a tea leaf is abundant, a large-sized heating apparatus using a gas burner etc. can be used. .
碾茶を焙煎することによって、苦渋味の原因となる成分であるカテキン類、カフェイン、アルギニン等を低減させることが可能となる。また、焙煎によって、香気成分のピラジン類、ピロール類、フラン類、フルフラール類を生成させることが可能となる。また、アミノ化合物と還元糖とが、メイラード反応によって旨味成分であるアミノカルボニル反応生成物となり、還元糖が、カラメル化物を生成させる。加えて、上記の如く焙煎することによって、カテキン類は、熱変性カテキン酸化物となる。また、上記の如く焙煎することによって、炭水化物、糖の酸化反応により茶葉中のカラメル化物が増加して、アミノカルボニル反応生成物やカテキン酸化物とともに、粉末茶の旨味や滋味を増し、とろみの軽減となる。 By roasting persimmon tea, it becomes possible to reduce catechins, caffeine, arginine and the like, which are components causing bitterness and astringency. Moreover, it becomes possible to produce aroma components pyrazines, pyrroles, furans, and furfurals by roasting. Moreover, an amino compound and a reducing sugar turn into an aminocarbonyl reaction product which is an umami component by Maillard reaction, and a reducing sugar produces | generates a caramelization product. In addition, catechins become heat-modified catechin oxides by roasting as described above. In addition, by roasting as described above, caramelized products in tea leaves are increased due to the oxidation reaction of carbohydrates and sugars, and together with aminocarbonyl reaction products and catechin oxides, the umami and nourishment of powdered tea is increased. It becomes mitigation.
また、かかる焙煎の温度は、１００℃以上１８０℃以下であると好ましく、１６０℃以上１８０℃以下の範囲内でより好ましい。すなわち、１００℃以上１８０℃以下の範囲内で焙煎を行うと、粉末茶の苦渋味の低減に効果があり、１６０℃以上１８０℃以下の範囲内で焙煎を行うと、粉末茶の香ばしさの増加に効果がある。また、焙煎の時間は、焙煎の温度によって異なるが、１００℃以上１６０℃未満の範囲内で焙煎する場合には、３分以上３０分以下の長さとするのが好ましく、１６０℃以上１８０℃以下の範囲内で焙煎する場合には、２分以上２０分以下の長さとするのが好ましい。加えて、焙煎は、湿度が１６％ＲＨ以上５０％ＲＨ以下で、１気圧の環境で行うのが好ましい。また、焙煎時間は、茶葉原料の色や香気の変化に着目しながら、好みに応じて調整するのが好ましい。 The roasting temperature is preferably 100 ° C. or higher and 180 ° C. or lower, and more preferably 160 ° C. or higher and 180 ° C. or lower. That is, roasting within the range of 100 ° C. or higher and 180 ° C. or lower is effective in reducing the bitter taste of powdered tea, and roasting within the range of 160 ° C. or higher and 180 ° C. or lower is effective for scenting powdered tea. It is effective in increasing the height. The roasting time varies depending on the roasting temperature, but when roasting is performed within the range of 100 ° C. or more and less than 160 ° C., the length is preferably 3 minutes or more and 30 minutes or less, and 160 ° C. or more When roasting within a range of 180 ° C. or lower, the length is preferably 2 minutes or longer and 20 minutes or shorter. In addition, the roasting is preferably performed in an environment of 1 atm with a humidity of 16% RH or more and 50% RH or less. Moreover, it is preferable to adjust roasting time according to liking, paying attention to the change of the color and aroma of a tea leaf raw material.
さらに、焙煎は、下記（１）から（３）の要件を満たすものであると、一層好ましい。
（１）焙煎前の碾茶中のタンニンの含有率を４０％以上減少させること
（２）焙煎前の碾茶中のカフェインの含有率を４０％以上減少させること
（３）焙煎前の碾茶中のテアニンの含有率を７０％以上減少させないこと
碾茶を上記（１）の要件を満たすように焙煎することにより、得られる粉末茶は、タンニンの含有量が少なく苦渋味のないものとなり、カテキン酸化物生成により、とろみの軽減となる。上記（２）の要件を満たすように焙煎することにより、得られる粉末茶は、カフェインの含有率が少なく苦みのない幼児、子供、老人、不眠症者等でも飲用可能なものとなり、上記（３）の要件を満たすように焙煎することにより、得られる粉末茶は、テアニンによる茶本来の旨味と、焙煎によって生じたアミノカルボニル反応生成物による旨味とを有するものとなる。なお、焙煎は、焙煎前の碾茶中のタンニンおよび／またはカフェインの含有率を５０％以上減少させるものであるとより好ましい。
Furthermore, it is more preferable that roasting satisfies the following requirements (1) to (3).
(1) Reduce the content of tannin in the tea before roasting by 40% or more (2) Reduce the content of caffeine in the tea before roast by 40% or more (3) Before roasting Do not reduce the content of theanine in the tea by more than 70%
By roasting koji tea so as to satisfy the above requirement (1), the resulting powdered tea has a low tannin content and no bitterness and astringency is reduced by catechin oxide formation. By roasting so as to satisfy the requirement of (2) above, the resulting powdered tea can be drunk even by infants, children, elderly people, insomnia, etc. with low caffeine content and no bitterness. By roasting so as to satisfy the requirement of (3), the obtained powdered tea has the original umami taste of theanine and the umami taste of the aminocarbonyl reaction product produced by roasting. The roasting is more preferably performed by reducing the content of tannin and / or caffeine in the tea before roasting by 50% or more.
一方、焙煎後の碾茶の細粉砕は、湿度１６％ＲＨ〜５０％ＲＨで１０℃以上２０℃以下の恒温恒湿条件下で行うのが好ましい。加えて、当該細粉砕は、手挽き用石臼や電動式挽臼を用いて行うことも可能であるし、各種のミルを用いて行うことも可能である。 On the other hand, fine pulverization of roasted tea after roasting is preferably performed under a constant temperature and humidity condition of 10 ° C. to 20 ° C. at a humidity of 16% RH to 50% RH. In addition, the fine pulverization can be performed using a hand grinding mill or an electric mill, or can be performed using various mills.
また、本発明に係る粉末茶の製造方法は、焙煎前の碾茶中の全遊離アミノ酸の含有率が２．５％以上６．２％以下であり、かつ、タンニンの含有率が７．０％以上１３％以下である場合、碾茶が、所謂、“高級な緑茶や抹茶”ではない場合に、特に、焙煎によって得られる効果が大きく、苦渋味の低減、焙煎香気やとろみが気にならないすっきり、あっさりした滋味の増加に大きく寄与することが可能となる。
In the method for producing powdered tea according to the present invention, the content of all free amino acids in the tea before roasting is 2.5% or more and 6.2% or less, and the content of tannin is 7.0. % Or more and 13% or less, especially when the tea is not a so-called “high-quality green tea or matcha”, the effect obtained by roasting is particularly great, reducing the bitterness and astringency, and worrying about roasting aroma and thickening It becomes possible to make a great contribution to the increase in refreshing and light taste.
以下、実施例によって本発明をより詳細に説明するが、本発明は、かかる実施例の態様に何ら限定されるものではなく、本発明の趣旨を逸脱しない範囲で、適宜変更することが可能である。たとえば、下記の実施例においては、焙烙鍋に収納した茶葉を五徳で加熱することによって焙煎しているが、工業化する際には、茶葉の収納器具や加熱器具を、同様な効果を生じる大型のものに変更することが可能である。加えて、実施例、比較例における粉末茶の特性の評価方法は、以下の通りである。 EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the embodiments of the examples, and can be appropriately changed without departing from the spirit of the present invention. is there. For example, in the following examples, tea leaves stored in a roasting pan are roasted by heating with five virtues, but when industrialized, tea leaf storage equipment and heating equipment are large-sized that produce the same effect. Can be changed. In addition, the method for evaluating the characteristics of powdered tea in Examples and Comparative Examples is as follows.
＜成分評価＞
下記の実施例１〜８、および比較例１、２、３において、碾茶、抹茶および茎茶の焙煎処理前後の粉末茶に含まれるタンニン、カフェイン、テアニンの各成分を、茶成分分析計（静岡製機株式会社製 ＧＴ−８）を用いて近赤外分光分析法によって調べた。また、カテキン酸化物は、高速流体クロマトグラフ法によって測定した。
<Evaluation of ingredients>
In the following Examples 1 to 8 and Comparative Examples 1, 2, and 3, each component of tannin, caffeine, and theanine contained in powdered tea before and after roasting treatment of strawberry tea, matcha tea and stem tea was used as a tea component analyzer. (Shizuoka Seisakusho Co., Ltd. GT-8) was used to investigate by near infrared spectroscopy. Further, catechin oxide was measured by a high performance fluid chromatographic method.
＜味覚評価＞
得られた粉末茶を約３ｇ計量し、約７０度の湯５０ｍｌに投入して攪拌し、粉末茶を温湯中に分散させることによって飲用物（お茶）を得た。そして、その飲用物を飲用し、下記の３つの観点で味覚を官能評価した。なお、官能評価は、異なる５名が別々に行い、数の多かったもの（○、△、×のいずれか）を最終的な評価結果とした。
［香り］
○・・茶本来の香ばしい香りがするもの、あるいは焙煎香気がするもの
△・・香る程度が低いもの
×・・ほとんど香りがしないもの、あるいは、焦げたような香りがするもの
［滋味］
○・・茶本来の滋味を感じるもの、あるいは焙煎茶の滋味を感じるもの
△・・滋味の程度が低いもの
×・・ほとんど滋味を感じないもの
［苦渋味］
○・・ほとんど苦渋味を感じないもの
△・・多少の苦渋味を感じるもの
×・・苦渋味を感じるもの
［とろみ］
○・・とろみが気にならないもの
△・・とろみの軽減があるもの
×・・とろみがあるもの
<Taste evaluation>
About 3 g of the obtained powdered tea was weighed, poured into 50 ml of hot water at about 70 ° C., and stirred to disperse the powdered tea in hot water to obtain a drink (tea). And the drink was drunk and the taste was sensory-evaluated from the following three viewpoints. In addition, sensory evaluation was performed by five different persons separately, and a large number (one of ◯, Δ, ×) was used as the final evaluation result.
[fragrance]
○ ・ ・ Those with the original fragrance of tea, or those with a roasted fragrance △ ・ ・ Low-scented fragrances × ・ ・ Slightly scented, or those with a burnt scent [savor]
○ ・ ・ Those that feel the original taste of tea, or those that feel the taste of roasted tea △ ・ ・ Low-satisfaction level × ・ ・ Negligible taste [bitterness]
○ ・ ・ Slightly bitter taste △ ・ ・ Slight bitter taste × ・ ・ Slight bitter taste [Thoromi]
○ ・ ・ Thickness does not matter △ ・ ・ Thickness is reduced × ・ ・ Thoroughness
＜実施例１＞
茶園製造の碾茶（被覆栽培された覆下茶葉を原料とし、その茶葉を揉まずに乾燥した後、葉脈、茎を除いて葉肉のみとしたもの）約１００ｇを焙烙鍋を用いて、２０℃×４５％ＲＨの雰囲気下で、五徳を利用して約８０℃の温度で２０分間に亘って焙煎した。そして、その焙煎後の碾茶を、２０℃４５％ＲＨの雰囲気下で粒径５μｍ程度の粉状に細粉砕することによって実施例１の粉末茶を得た。そして、得られた粉末茶の成分、味覚等を、上記した方法によって評価した。また、焙煎前の茶葉（碾茶）の成分も評価した。実施例１の粉末茶の評価結果を表１に示す。
<Example 1>
About 100 g of tea plantation-produced cocoon tea (covered cultivated undercover tea leaves as raw materials, dried without dripping the tea leaves, except for leaf veins and stems) using a roasting pan at 20 ° C. Under an atmosphere of 45% RH, roasting was performed at a temperature of about 80 ° C. for 20 minutes using Gotoku. The roasted tea after the roasting was finely pulverized into a powder having a particle size of about 5 μm in an atmosphere of 20 ° C. and 45% RH to obtain the powdered tea of Example 1. And the component, taste, etc. of the obtained powder tea were evaluated by the above-mentioned method. In addition, the ingredients of tea leaves (roasted tea) before roasting were also evaluated. The evaluation results of the powdered tea of Example 1 are shown in Table 1.
＜実施例２＞
焙煎温度を１１０℃に変更するとともに、焙煎時間を１０分に変更した以外は、実施例１と同様にして実施例２の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。実施例２の粉末茶の評価結果を表１に示す。
<Example 2>
A powdered tea of Example 2 was obtained in the same manner as in Example 1 except that the roasting temperature was changed to 110 ° C. and the roasting time was changed to 10 minutes. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Example 2 are shown in Table 1.
＜実施例３＞
焙煎温度を１６０℃に変更するとともに、焙煎時間を５分間に変更した以外は、実施例１と同様にして実施例３の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。実施例３の粉末茶の評価結果を表１に示す。
<Example 3>
A powdered tea of Example 3 was obtained in the same manner as in Example 1 except that the roasting temperature was changed to 160 ° C. and the roasting time was changed to 5 minutes. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Example 3 are shown in Table 1.
＜実施例４＞
焙煎温度を１８０℃に変更するとともに、焙煎時間を３分間に変更した以外は、実施例３と同様にして実施例４の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。実施例４の粉末茶の評価結果を表１に示す。
<Example 4>
A powdered tea of Example 4 was obtained in the same manner as Example 3 except that the roasting temperature was changed to 180 ° C. and the roasting time was changed to 3 minutes. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Example 4 are shown in Table 1.
＜実施例５＞
焙煎温度を２００℃に変更するとともに、焙煎時間を２分間に変更した以外は、実施例３と同様にして実施例５の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。実施例５の粉末茶の評価結果を表１に示す。
<Example 5>
A powdered tea of Example 5 was obtained in the same manner as Example 3 except that the roasting temperature was changed to 200 ° C. and the roasting time was changed to 2 minutes. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Example 5 are shown in Table 1.
＜実施例６＞
抹茶約１００ｇを、焙烙鍋を用いて、２０℃×４５％ＲＨの雰囲気下で、五徳を利用して約１１０℃の温度で１０分間に亘って焙煎することによって実施例６の粉末茶（焙煎抹茶）を得た。なお、当該焙煎前の抹茶中の全遊離アミノ酸の含有率は約４％であり、タンニンの含有率は約１０％であった。そして、得られた粉末茶の成分、味覚等を、上記した方法によって評価した。また、焙煎前の茶葉（抹茶）の成分も評価した。実施例６の粉末茶の評価結果を製造方法とともに表１に示す。
<Example 6>
About 100 g of matcha tea was roasted using a roasting pan in an atmosphere of 20 ° C. × 45% RH at a temperature of about 110 ° C. for 10 minutes using Gotoku (powdered tea of Example 6) Roasted matcha) was obtained. The content of total free amino acids in the green tea before roasting was about 4%, and the content of tannin was about 10%. And the component, taste, etc. of the obtained powder tea were evaluated by the above-mentioned method. In addition, the components of tea leaves (green tea) before roasting were also evaluated. The evaluation results of the powdered tea of Example 6 are shown in Table 1 together with the production method.
＜実施例７＞
焙煎温度１６０℃に変更するとともに焙煎時間を３分間に変更した以外は、実施例６と同様にして実施例７の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。実施例７の粉末茶の評価結果を表１に示す。
<Example 7>
A powdered tea of Example 7 was obtained in the same manner as Example 6 except that the roasting temperature was changed to 160 ° C. and the roasting time was changed to 3 minutes. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Example 7 are shown in Table 1.
＜実施例８＞
焙煎前の茶葉を茎茶（茎棒を主成分とする茶葉）に変更し、焙煎温度を１７０℃に変更するとともに、焙煎時間を１５分間に変更した以外は、実施例１と同様にして実施例８の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。また、焙煎前の茶葉（茎茶）の成分も評価した。実施例８の粉末茶の評価結果を表１に示す。
<Example 8>
Example 1 except that the tea leaves before roasting were changed to stem tea (tea leaves mainly composed of stem sticks), the roasting temperature was changed to 170 ° C., and the roasting time was changed to 15 minutes. Thus, powdered tea of Example 8 was obtained. The obtained powdered tea was evaluated by the same method as in Example 1. In addition, the components of tea leaves (stem tea) before roasting were also evaluated. The evaluation results of the powdered tea of Example 8 are shown in Table 1.
＜比較例１＞
碾茶を焙煎しなかった以外は、実施例１と同様にして比較例１の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。比較例１の粉末茶の評価結果を表１に示す。
<Comparative Example 1>
A powdered tea of Comparative Example 1 was obtained in the same manner as in Example 1 except that roasted tea was not roasted. The obtained powdered tea was evaluated by the same method as in Example 1. Table 1 shows the evaluation results of the powdered tea of Comparative Example 1.
＜比較例２＞
抹茶の焙煎を行わなかったこと以外は、実施例６と同様にして比較例２の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。比較例２の粉末茶の評価結果を表１に示す。
<Comparative Example 2>
A powdered tea of Comparative Example 2 was obtained in the same manner as in Example 6 except that the green tea was not roasted. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Comparative Example 2 are shown in Table 1.
＜比較例３＞
茎茶の焙煎を行わなかったこと以外は、実施例１と同様にして比較例３の粉末茶を得た。そして、得られた粉末茶を、実施例１と同様な方法によって評価した。比較例３の粉末茶の評価結果を表１に示す。
<Comparative Example 3>
A powdered tea of Comparative Example 3 was obtained in the same manner as in Example 1 except that the stem tea was not roasted. The obtained powdered tea was evaluated by the same method as in Example 1. The evaluation results of the powdered tea of Comparative Example 3 are shown in Table 1.
表１から、焙煎処理を施した実施例１〜８の粉末茶は、香り、滋味、苦渋味とも良好で、とろみが低減した飲用に好適なものであることが分かる。さらに、焙煎温度を１１０℃〜１８０℃に調整した実施例２〜４，６〜８の粉末茶は、香り、滋味、苦渋味、とろみ低減とも特に良好であることが分かる。また、焙煎処理を施した実施例１〜４の粉末茶（碾茶を原料とするもの）は、８０℃で焙煎処理した実施例１を除いて、焙煎前の茶葉（比較例１）に比べて、タンニンの含有率が４０％以上減少し、カフェインの含有率が４０％以上減少しているとともに、テアニンの含有率が７０％以上減少していないことが分かる。また、抹茶に焙煎処理を施した実施例６、７の粉末茶も、実施例２〜４の粉末茶と同様に、焙煎前の茶葉に比べて、タンニンの含有率が４０％以上減少し、カフェインの含有率が４０％以上減少しているとともに、テアニンの含有率が７０％以上減少していないことが分かる。さらに、焙煎処理を施した実施例８の粉末茶（茎茶を原料とするもの）も、実施例２〜４の粉末茶と同様に、焙煎前の茶葉に比べて、タンニンの含有率が４０％以上減少し、カフェインの含有率が４０％以上減少しているとともに、テアニンの含有率が７０％以上減少していないことが分かる。なお、１００℃以下で焙煎した焙煎温度８０℃の実施例１の粉末茶は、タンニン、カフェイン、およびテアニンの含有率に大きな変化が見られないことが分かる。さらに、焙煎温度を１１０℃〜２００℃に調整した実施例２〜８の粉末茶においては、カテキン酸化物の増加が認められ、とろみの低減と対応することが分かる。 From Table 1, it can be seen that the powdered teas of Examples 1 to 8 subjected to the roasting treatment are good in aroma, nourishment and bitterness and are suitable for drinking with reduced thickening. Furthermore, it turns out that the powder tea of Examples 2-4, 6-8 which adjusted the roasting temperature to 110 to 180 degreeC is especially favorable also in aroma | smelling, nourishment, bitterness and astringency reduction. In addition, the powdered teas of Examples 1 to 4 subjected to the roasting treatment (those made from tea tea as a raw material) were tea leaves before roasting (Comparative Example 1) except for Example 1 which was roasted at 80 ° C. Compared to the above, it can be seen that the tannin content is reduced by 40% or more, the caffeine content is reduced by 40% or more, and the theanine content is not reduced by 70% or more. In addition, the powdered teas of Examples 6 and 7 in which matcha was roasted were also reduced by 40% or more in tannin content compared to the tea leaves before roasting, similar to the powdered teas of Examples 2 to 4. It can be seen that the content of caffeine is reduced by 40% or more and the content of theanine is not reduced by 70% or more. Furthermore, the powdered tea of Example 8 (which uses stem tea as a raw material) subjected to the roasting treatment also has a tannin content as compared with the tea leaves before roasting, similar to the powdered tea of Examples 2-4. Is reduced by 40% or more, the caffeine content is reduced by 40% or more, and the theanine content is not reduced by 70% or more. In addition, it turns out that the powder tea of Example 1 whose roasting temperature is 80 degreeC roasted at 100 degrees C or less does not show a big change in the content rate of a tannin, caffeine, and theanine. Furthermore, in the powder teas of Examples 2 to 8 in which the roasting temperature was adjusted to 110 ° C. to 200 ° C., an increase in catechin oxide was observed, which indicates that this corresponds to a reduction in thickening.
それに比べて、茶葉に焙煎処理を施さなかった比較例１〜３の粉末茶は、滋味、苦渋味とも不良で、粉末茶としての飲用には不向きであることが分かる。また、焙煎処理を施さなかった比較例１〜３の粉末茶は、タンニン、カフェイン、テアニン、およびカテキン酸化物の含有率に大きな変化が見られないことが分かる。 In comparison, it can be seen that the powdered teas of Comparative Examples 1 to 3 in which the tea leaves were not roasted were poor in both taste and bitterness and unsuitable for drinking as powdered tea. Moreover, it turns out that the powder tea of Comparative Examples 1-3 which did not perform a roasting process does not show a big change in the content rate of a tannin, caffeine, theanine, and a catechin oxide.
本発明の焙煎工程を有する粉末茶の製造方法は、上記の如く優れた効果を奏するものであるから、安価な碾茶、抹茶や茎茶を美味しく飲み易い粉末茶に変える方法として好適に用いることができる。 Since the method for producing powdered tea having the roasting process of the present invention has excellent effects as described above, it is preferably used as a method for changing inexpensive tea, matcha tea and stem tea to powder tea that is delicious and easy to drink. Can do.
Claims (2)
全遊離アミノ酸の含有率が２．５％以上６．２％以下であり、かつ、タンニンの含有率が７．０％以上１３．０％以下である碾茶を、収納器具に入れて直火にかけることなく１００℃以上１８０℃以下の温度で加熱することにより焙煎する工程と、焙煎後の碾茶を細粉砕する工程とを有しており、
前記焙煎が下記（１）から（３）の要件を満たすものであることを特徴とする粉末茶の製造方法。
（１）焙煎前の碾茶中のタンニンの含有率を４０％以上減少させること
（２）焙煎前の碾茶中のカフェインの含有率を４０％以上減少させること
（３）焙煎前の碾茶中のテアニンの含有率を７０％以上減少させないこと A method for producing powdered tea that can be drunk by using strawberry tea as a raw material.
Put the tea that has a total free amino acid content of 2.5% or more and 6.2% or less and a tannin content of 7.0% or more and 13.0% or less in a storage appliance and set it to an open flame. Having a step of roasting by heating at a temperature of 100 ° C. or higher and 180 ° C. or lower without applying, and a step of finely pulverizing roasted tea after roasting ,
The method for producing powdered tea, wherein the roasting satisfies the following requirements (1) to (3) .
(1) Reduce the tannin content in the tea before roasting by 40% or more.
(2) Reduce the content of caffeine in the tea before roasting by 40% or more.
(3) Do not reduce the content of theanine in the tea before roasting by more than 70%.
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| JPS5944017B2 (en) * | 1977-02-16 | 1984-10-26 | 勝平 江口 | "Ten" tea production method |
| JPS6025095B2 (en) * | 1981-07-28 | 1985-06-17 | 勝平 江口 | How to make kamairi tencha |
| JPH03244346A (en) * | 1990-02-22 | 1991-10-31 | Katsuhei Eguchi | Continuous roasting and steaming and device therefor |
| JP2981201B2 (en) * | 1998-03-17 | 1999-11-22 | 勝平 江口 | Method and apparatus for producing pot roasted tea or Tencha |
| JP2001086932A (en) * | 1999-09-17 | 2001-04-03 | Katsuhei Eguchi | Method and apparatus for producing pan-roasted tea or steamed and dried tea |
| JP4415199B2 (en) * | 2007-11-22 | 2010-02-17 | 芳春 松下 | Rotary pot heat treatment device and tea making method |
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