JP5922945B2 - Tea leaf manufacturing method - Google Patents
Tea leaf manufacturing method Download PDFInfo
- Publication number
- JP5922945B2 JP5922945B2 JP2012033172A JP2012033172A JP5922945B2 JP 5922945 B2 JP5922945 B2 JP 5922945B2 JP 2012033172 A JP2012033172 A JP 2012033172A JP 2012033172 A JP2012033172 A JP 2012033172A JP 5922945 B2 JP5922945 B2 JP 5922945B2
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- JP
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- Prior art keywords
- tea
- amino acid
- tea leaves
- extract
- leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Tea And Coffee (AREA)
Description
本発明は、茶飲料の原料としての茶葉の製造方法に関し、特に容器詰め飲料とした際に風味的に好ましい製品を製造することが可能な茶葉の製造方法に関する。 The present invention relates to a method for producing tea leaves as a raw material for tea beverages, and more particularly to a method for producing tea leaves capable of producing a flavor-preferred product when used as a container-packed beverage.
近年、缶やペットボトル等の容器に充填された容器詰茶飲料が多く開発、市販されている。このような茶飲料に対する消費者嗜好の多様化に伴い、より高級なもの、より高品質なもの、より機能的なもの、新規な香りや味を有するものなど、茶飲料の開発需要はますます高まっている。そこで、原料茶葉の加工方法や処理方法の検討がいろいろとなされている。 In recent years, many bottled tea beverages filled in containers such as cans and plastic bottles have been developed and marketed. With such diversification of consumer preferences for tea beverages, there is an increasing demand for the development of tea beverages, such as higher-grade, higher-quality, more functional, and new fragrances and tastes. It is growing. In view of this, various methods for processing and processing raw tea leaves have been studied.
例えば、緑茶葉の場合、揉まれた茶葉に、荒茶製造工程で揉まれた茶葉に対し、別途茶葉から抽出したエキスを撒布して、その茶葉を乾燥させる方法（特許文献１）、生葉を蒸熱、釜入りまたは萎凋し、その後茶葉を加熱、および揉圧処理し含水率を低下させる荒茶製造工程において、加熱、および揉圧処理が完了する以前に該茶葉の一部を取り出し搾汁し、該搾汁液を加熱および、揉圧処理が完了する以前の茶葉に散布する工程を具備したことを特徴とする茶の製造方法（特許文献２）、乾燥茶に対して、茶から得られた香気成分を付与する方法（特許文献３）などが提案されている。 For example, in the case of green tea leaves, a method of spreading an extract extracted from tea leaves separately from the tea leaves brewed in the crude tea production process and drying the tea leaves (Patent Document 1), In the crude tea production process where steaming, filling in a pot or wilt and then heating and pressure-treating tea leaves to reduce the water content, a portion of the tea leaves are taken out and squeezed before heating and pressure-treating is completed. The method for producing tea (Patent Document 2), characterized in that it comprises a step of heating and spraying the juice on tea leaves before completion of the crushed pressure treatment, obtained from tea for dry tea A method for imparting an aroma component (Patent Document 3) has been proposed.
また、アミノ酸やタンパク質を加熱した場合、カルボニル化合物、アミン類、および硫化水素を主体とする含硫化合物などが香気成分として生成し得ることや、アミノ酸、タンパク質とともに炭水化物が共存すると、炭水化物が一種の酸化剤として働き、加熱の際に好ましい香りが生成されやすく、糖とアミノ酸から非常に香ばしい香りのピラジン類が生成され得ることが知られている。この原理を用い、各種アミノ酸を添加して加熱する加工方法が報告されている。例えば、アミノ酸単体および混合物、若しくはアミノ酸系天然調味料の、懸濁液あるいは水溶液に脱穀そば種子の全粒を浸漬させることにより該懸濁または水溶液を浸透せしめ、蒸煮によりアルファ化した後、種子全粒を乾燥させ、これを焙煎、粉砕することを特徴とする焙煎後の香ばしさが増強されたそば茶の製造方法（特許文献４）などがある。 In addition, when amino acids and proteins are heated, carbonyl compounds, amines, and sulfur-containing compounds mainly composed of hydrogen sulfide can be produced as aroma components, and when carbohydrates coexist with amino acids and proteins, It is known that it acts as an oxidant, and a favorable fragrance is easily generated upon heating, and pyrazines having a very fragrant fragrance can be generated from sugar and amino acid. A processing method in which various amino acids are added and heated using this principle has been reported. For example, by immersing whole grains of threshing buckwheat seeds in a suspension or aqueous solution of an amino acid simple substance and mixture or an amino acid-based natural seasoning, There is a method for producing buckwheat tea with enhanced aroma after roasting, characterized in that the grains are dried, roasted and pulverized (Patent Document 4).
本発明は、優れた香味を有する茶飲料、特に容器詰め緑茶飲料の製造に有利な原料茶葉を提供することを目的とする。 An object of the present invention is to provide a raw tea leaf advantageous for the production of a tea beverage having an excellent flavor, in particular, a container-packed green tea beverage.
本発明者らは、従来にない香りや味を有し、かつ容器詰め茶飲料とした際の加熱劣化臭を抑制しうる茶飲料を提供すべく鋭意検討した結果、特定のアミノ酸を含有する溶液を茶葉に含浸させて、特定の条件下で火入れ乾燥を行うと、簡便かつ有効に茶葉の香味を増強できることを見出し、本発明を完成するに至った。 As a result of intensive investigations to provide a tea beverage that has an unprecedented aroma and taste and can suppress a heat-degraded odor when used as a packaged tea beverage, a solution containing a specific amino acid When the tea leaves were impregnated and fired and dried under specific conditions, it was found that the flavor of the tea leaves can be easily and effectively enhanced, and the present invention has been completed.
すなわち、本発明は、以下に限定されるものではないが、次の発明を包含する。
（１） ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上のアミノ酸を含有する溶液アミノ酸水溶液に原料茶葉を含浸させる工程、および、含浸処理した茶葉を１００〜２００℃の温度で火入れ乾燥する工程、を含む、茶葉の製造方法。
（２） 原料茶葉１ｋｇあたり４５ｍｇ以上の前記アミノ酸を添加する、（１）に記載の製造方法。
（３） アミノ酸を含有する溶液が、緑茶葉の抽出液である、（１）又は（２）に記載の製造方法。
（４） 茶葉の抽出液が酵素処理を施したものである、（３）に記載の製造方法。
（５） ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上のアミノ酸を含有する溶液アミノ酸水溶液に原料茶葉を含浸させる工程、含浸処理した茶葉を１００〜２００℃の温度で火入れ乾燥する工程、火入れ乾燥した茶葉を水で抽出して水抽出液を得る工程、を含む、茶飲料の製造方法。
That is, the present invention includes, but is not limited to, the following inventions.
(1) A step of impregnating raw tea leaves with an aqueous solution amino acid solution containing at least one amino acid selected from the group consisting of leucine, valine and isoleucine, and heating and drying the impregnated tea leaves at a temperature of 100 to 200 ° C. A method for producing tea leaves, comprising the step of:
(2) The production method according to (1), wherein 45 mg or more of the amino acid is added per 1 kg of raw tea leaves.
(3) The production method according to (1) or (2), wherein the amino acid-containing solution is an extract of green tea leaves.
(4) The production method according to (3), wherein the tea leaf extract is subjected to an enzyme treatment.
(5) A step of impregnating a raw material tea leaf with an aqueous solution amino acid solution containing at least one amino acid selected from the group consisting of leucine, valine and isoleucine, a step of heating and drying the impregnated tea leaf at a temperature of 100 to 200 ° C. A method for producing a tea beverage, comprising: extracting a tea leaf dried by burning with water to obtain a water extract.
本発明の茶葉を用いると、優れた香味を有する茶飲料を製造することができる。 When the tea leaves of the present invention are used, a tea beverage having an excellent flavor can be produced.
上記したように、本発明においては、原料茶葉に特定のアミノ酸（ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上のアミノ酸）を含む水溶液を含浸させた後、１００〜２００℃の温度で火入れ乾燥を行う。１つの観点からは本発明は茶葉の製造方法であり、また別の観点から本発明は、このようにして得られた茶葉を用いる茶飲料の製造方法である。 As described above, in the present invention, the raw tea leaves are impregnated with an aqueous solution containing a specific amino acid (at least one amino acid selected from the group consisting of leucine, valine and isoleucine), and then a temperature of 100 to 200 ° C. Heat and dry with. From one point of view, the present invention is a method for producing tea leaves, and from another point of view, the present invention is a method for producing a tea beverage using the tea leaves thus obtained.
（アミノ酸含浸工程）
本発明でいう茶葉とは、水または温水で抽出して飲用できる茶飲料の原料となる茶葉をいい、本発明においては、後述のアミノ酸含浸工程に供す茶葉を原料茶葉という。具体的には、煎茶、番茶、ほうじ茶、玉露、かぶせ茶、甜茶等の蒸し製の不発酵茶（緑茶）；嬉野茶、青柳茶、各種中国茶等の釜炒茶等の不発酵茶；包種茶、鉄観音茶、ウーロン茶等の半発酵茶；紅茶、阿波番茶、プアール茶などの発酵茶等の茶類をいう。中でも、不発酵茶（緑茶）は、本発明の２−メチルブタナール及び／又は３−メチルブタナールによる香味改善効果を顕著に発現することから、本発明の好ましい態様の一つである。本発明で用いられる茶葉は、抽出して飲用可能な部位であれば何ら制限されず、葉、茎など適宜使用することができる。また、その形態も大葉、粉状など制限されない。茶葉の収穫期についても、所望する香味に合わせて適宜選択できるが、好ましくは、３〜４茶である。
(Amino acid impregnation process)
The tea leaves referred to in the present invention refer to tea leaves that are used as raw materials for tea beverages that can be extracted and drunk with water or hot water. In the present invention, tea leaves that are subjected to the amino acid impregnation step described later are referred to as raw tea leaves. Specifically, steamed non-fermented tea (green tea) such as sencha, bancha, hojicha, gyokuro, kabusecha, and strawberry tea; unfermented tea such as keen-fried tea such as Ureshino tea, Aoyagi tea and various Chinese teas; Semi-fermented tea such as seed tea, iron kannon tea, oolong tea; teas such as fermented tea such as black tea, Awaban tea, and puar tea. Among them, non-fermented tea (green tea) is one of the preferred embodiments of the present invention because it significantly exhibits the flavor improving effect of 2-methylbutanal and / or 3-methylbutanal of the present invention. The tea leaves used in the present invention are not limited as long as they are extracted and can be drunk, and leaves, stems and the like can be used as appropriate. Also, the form is not limited to large leaves or powders. The harvest time of tea leaves can also be appropriately selected according to the desired flavor, but 3 to 4 teas are preferred.
本発明では、茶葉に、ロイシン(Leu)、バリン(Val)及びイソロイシン(Ile)からなる群から選ばれる少なくとも１種以上のアミノ酸を含む水溶液を含浸させることを特徴とする（本明細書中、「アミノ酸含浸工程」と表記することもある）。この特定のアミノ酸と後述する火入れ乾燥工程との組合せにより、好ましいしょうゆ様の香気を増強することができる。そして、本発明の茶葉を用いて茶飲料を製造すると、焦げ臭や雑味を伴わずに好ましい香ばしい香りのみが増強された優れた茶飲料となる。 In the present invention, tea leaves are impregnated with an aqueous solution containing at least one amino acid selected from the group consisting of leucine (Leu), valine (Val) and isoleucine (Ile) (in the present specification, Sometimes referred to as “amino acid impregnation step”). A preferred soy sauce-like aroma can be enhanced by a combination of this specific amino acid and a heating and drying step described later. And if a tea drink is manufactured using the tea leaf of this invention, it will become the outstanding tea drink by which only the preferable fragrant fragrance was reinforced without accompanying a burning smell and miscellaneous taste.
本発明者らの検討によると、この好ましいしょうゆ様の香気は、ロイシン(Leu)、バリン(Val)及びイソロイシン(Ile)からなる群から選ばれる少なくとも１種以上のアミノ酸を含む水溶液を含浸させた場合に発現する。特に、ロイシンは、香ばしい香りだけでなく、厚み（ボディ感、コク感ともいう）のある香りも増強するので、茶飲料の香味改善効果がより顕著である。したがって、本発明の好適な態様の一つは、アミノ酸水溶液がロイシンを含み、さらにバリン及び／又はイソロイシンを含むものである。より好ましくは、アミノ酸水溶液が、ロイシン、バリン及びイソロイシンを含むものである。ロイシン(Leu)、バリン(Val)、イソロイシン(Ile)の３種を含む場合、その比率は、Leu：Val：Ile＝１：０．１〜１０：０．１〜１０程度、好ましくは１：０．１〜１．０：０．１〜１．０程度である。 According to the study by the present inventors, this preferred soy sauce-like aroma was impregnated with an aqueous solution containing at least one amino acid selected from the group consisting of leucine (Leu), valine (Val) and isoleucine (Ile). If expressed. In particular, leucine enhances not only a fragrant scent but also a scent having a thickness (also referred to as a body feeling or a rich feeling), so that the flavor improving effect of a tea beverage is more remarkable. Accordingly, one preferred embodiment of the present invention is one in which the aqueous amino acid solution contains leucine and further contains valine and / or isoleucine. More preferably, the aqueous amino acid solution contains leucine, valine and isoleucine. When three types of leucine (Leu), valine (Val), and isoleucine (Ile) are included, the ratio is about Leu: Val: Ile = 1: 0.1-10: 0.1-10, preferably 1: 0.1 to 1.0: about 0.1 to 1.0.
本発明によって、茶葉の香気が増強される理由の詳細は明らかでなく、本発明は以下の推測に拘束されるものでないが、好ましいしょうゆ様の香気成分である２−メチルブタナール（2-methylbutanal）及び／又は３−メチルブタナール（3-methylbutanal）が本発明によって増強するためであると推測される。 The reason why the aroma of tea leaves is enhanced by the present invention is not clear, and the present invention is not limited to the following assumptions, but 2-methylbutanal (2-methylbutanal) which is a preferred soy sauce-like aroma component ) And / or 3-methylbutanal is presumed to be enhanced by the present invention.
ロイシン、バリン及び／又はイソロイシンを用いて発現する香ばしい香気（しょうゆ様の香気）は、フェニルアラニン(Phe)、グルタミン酸(Glu)、グリシン(Gly)、プロリン(Pro)、及びテアニン（Theanine）からなる群から選ばれる１種以上のアミノ酸を併用するとより厚みが増し、より香味改善効果を発揮する。特に、フェニルアラニンは香気の厚み付与効果が大きく、顕著な香味改善効果をもたらす。この香気の厚み付与効果は、茶飲料のコクを増すという効果だけでなく、容器詰め飲料を製造する際の加熱処理を行っても香気を維持する効果、加熱処理に伴う加熱臭をマスキングする効果も有する。ロイシン、バリン及びイソロイシンを用いずに、フェニルアラニン、グルタミン酸、グリシン、プロリン及びテアニンからなる群から選ばれる１種以上のアミノ酸を添加した場合には、香気の維持、加熱臭のマスキングなどの香味改善作用は得られないことから、この効果は、特定のアミノ酸（ロイシン、バリン、イソロイシン：以下、アミノ酸Ａともいう）と特定のアミノ酸（フェニルアラニン、グルタミン酸、グリシン、プロリン、及びテアニン：以下、アミノ酸Ｂともいう）とが協働的に機能して得られるものと考えられる。したがって、本発明の茶葉が、容器詰め茶飲料用の茶葉である場合には、アミノ酸含浸工程において、ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上（好ましくはロイシン、バリン及びイソロイシンの３種を含む）のアミノ酸と、フェニルアラニン、グルタミン酸、グリシン、プロリン、及びテアニンからなる群から選ばれる１種以上のアミノ酸とを含む水溶液を含浸させることが望ましい。 The fragrant aroma (soy sauce-like aroma) expressed using leucine, valine and / or isoleucine is a group consisting of phenylalanine (Phe), glutamic acid (Glu), glycine (Gly), proline (Pro), and theanine (Theanine) When one or more amino acids selected from the above are used in combination, the thickness increases and a flavor improving effect is exhibited. In particular, phenylalanine has a large fragrance thickness-imparting effect and brings about a significant flavor improving effect. The effect of imparting the thickness of the fragrance is not only the effect of increasing the richness of the tea beverage, but also the effect of maintaining the fragrance even when the heat treatment at the time of producing the container-packed beverage, the effect of masking the heat odor accompanying the heat treatment Also have. When one or more amino acids selected from the group consisting of phenylalanine, glutamic acid, glycine, proline, and theanine are added without using leucine, valine, and isoleucine, flavor-improving effects such as maintenance of aroma and masking of heated odor Therefore, this effect is not limited to specific amino acids (leucine, valine, isoleucine: hereinafter also referred to as amino acid A) and specific amino acids (phenylalanine, glutamic acid, glycine, proline, and theanine: hereinafter also referred to as amino acid B). ) And can be obtained in cooperation with each other. Therefore, when the tea leaf of the present invention is a tea leaf for container-packed tea beverages, in the amino acid impregnation step, at least one selected from the group consisting of leucine, valine and isoleucine (preferably leucine, valine and isoleucine). It is desirable to impregnate an aqueous solution containing 3 amino acids (including 3) and one or more amino acids selected from the group consisting of phenylalanine, glutamic acid, glycine, proline, and theanine.
アミノ酸水溶液を含浸させる方法は、アミノ酸が原料茶葉に浸透又は付着できる方法であれば特に手段は制限されない。例えば、アミノ酸水溶液を原料茶葉に噴霧、散布又は塗布する方法、アミノ酸水溶液に茶葉を浸漬させる方法などが挙げられる。アミノ酸が茶葉に均一に含浸できる観点からは、アミノ酸水溶液を茶葉に噴霧して攪拌する方法が好ましい。 The method for impregnating the aqueous amino acid solution is not particularly limited as long as the amino acid can penetrate or adhere to the raw tea leaves. For example, a method of spraying, spreading or applying an aqueous amino acid solution to the raw tea leaves, a method of immersing the tea leaves in an aqueous amino acid solution, and the like can be mentioned. From the viewpoint of allowing amino acids to uniformly impregnate tea leaves, a method of spraying and stirring an aqueous amino acid solution on tea leaves is preferred.
本発明でいうアミノ酸水溶液は、アミノ酸が含まれている液体であれば、アミノ酸の懸濁液であってもよいが、アミノ酸を原料茶葉に均一に含浸することの容易さからは、アミノ酸を溶解したアミノ酸水溶液の形態で用いることが好ましい。アミノ酸水溶液中のアミノ酸濃度は、アミノ酸の溶解度に応じて適宜調整すればよいが、通常、アミノ酸（Ａ）すなわちロイシン、バリン及びイソロイシンの総量がアミノ酸水溶液中０．０１〜１０重量％、好ましくは０．１〜２重量％となるように調製する。また、２−メチルブタナール及び／又は３−メチルブタナール由来の香ばしい香りに厚みを付与する効果を有するアミノ酸（Ｂ）、すなわちフェニルアラニン、グルタミン酸、グリシン、プロリン及びテアニンからなる群から選ばれる１種以上のアミノ酸を併用する場合、アミノ酸（Ｂ）の総量がアミノ酸水溶液中に含まれるアミノ酸の総量（具体的には、アスパラギン酸、グルタミン酸、セリン、グリシン、ヒスチジン、アルギニン、トレオニン、アラニン、プロリン、テアニン、チロシン、バリン、メチオニン、イソロイシン、ロイシン、リジン、フェニルアラニンの１７種類のアミノ酸の総量）に対して、１０〜８０重量％、好ましくは１５〜２５重量％となるように調製することが好ましい。 The amino acid aqueous solution referred to in the present invention may be an amino acid suspension as long as it contains a liquid amino acid. However, from the viewpoint of easy impregnation of the amino acid into the raw tea leaves, the amino acid is dissolved. It is preferably used in the form of a prepared aqueous amino acid solution. The amino acid concentration in the aqueous amino acid solution may be appropriately adjusted according to the solubility of the amino acid, but usually the total amount of the amino acid (A), that is, leucine, valine and isoleucine is 0.01 to 10% by weight in the aqueous amino acid solution, preferably 0. Prepared to be 1 to 2% by weight. Moreover, 1 type chosen from the group which consists of an amino acid (B) which has an effect which gives thickness to the fragrance fragrance derived from 2-methylbutanal and / or 3-methylbutanal, ie, phenylalanine, glutamic acid, glycine, proline, and theanine When the above amino acids are used in combination, the total amount of amino acids (B) is the total amount of amino acids contained in the aqueous amino acid solution (specifically, aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, theanine) , Tyrosine, valine, methionine, isoleucine, leucine, lysine, phenylalanine), and the total amount of 17 amino acids is preferably 10 to 80% by weight, and preferably 15 to 25% by weight.
この際、原料茶葉１ｋｇに対してアミノ酸（Ａ）を好ましくは４５ｍｇ以上、より好ましくは１００ｍｇ以上、さらに好ましくは１５０ｍｇ以上、特に好ましくは２００ｍｇ以上含浸させる。４５ｍｇ以上の場合、本発明の目的とする独特の香気（しょう油様の香気）を十分に発現させることができ、香味改善効果が得られる。したがって、本発明では、アミノ酸（Ａ）、すなわちロイシン、バリン及びイソロイシンの総量が、原料茶葉１００重量部に対して０．００５〜０．２５重量％程度であることが好ましく、０．０５〜０．１重量％程度であることがより好ましい。アミノ酸（Ａ）の上限は特にないが、通常、原料茶葉１ｋｇに対して５０００ｍｇ以下、好ましくは３０００ｍｇ以下、より好ましくは２０００ｍｇ以下、特に好ましくは１００ｍｇ以下程度である。 At this time, the amino acid (A) is impregnated with 45 kg or more, more preferably 100 mg or more, further preferably 150 mg or more, particularly preferably 200 mg or more with respect to 1 kg of the raw tea leaves. In the case of 45 mg or more, the unique aroma (soy sauce-like aroma) targeted by the present invention can be sufficiently expressed, and a flavor improving effect can be obtained. Therefore, in the present invention, the total amount of amino acids (A), that is, leucine, valine and isoleucine is preferably about 0.005 to 0.25% by weight with respect to 100 parts by weight of the raw tea leaves, and 0.05 to 0 More preferably, it is about 1% by weight. The upper limit of the amino acid (A) is not particularly limited, but is usually 5000 mg or less, preferably 3000 mg or less, more preferably 2000 mg or less, and particularly preferably about 100 mg or less with respect to 1 kg of the raw tea leaves.
本発明で用いるアミノ酸は、精製されたアミノ酸を用いてもよいし、アミノ酸を含有する植物抽出物をそのまま又は精製（粗精製を含む）して用いてもよい。ここで、植物抽出物として、緑茶抽出物が好適に例示される。通常、緑茶抽出物には、テアニン、グルタミン酸、アスパラギン酸、メチオニン等のアミノ酸が多く含まれるが、本発明の有効成分であるアミノ酸（Ａ）バリン、ロイシン、イソロイシンや、これらアミノ酸（Ａ）と相加的又は相乗的に作用してさらに香味を改善するアミノ酸（Ｂ）フェニルアラニン、グリシン、プロリンの含有量は少ないことが知られている。したがって、緑茶抽出物を用いる場合は、物理的又は化学的処理を施して、アミノ酸（Ａ）やアミノ酸（Ｂ）の濃度を高める処理を行うのが好ましい。ここで物理的又は化学的処理としては、酵素処理、酸処理、高温高圧処理、微細化処理、超音波処理等が挙げられる。中でもアミノ酸の反応を選択的に制御できる観点から、酵素処理が好ましい。 As the amino acid used in the present invention, a purified amino acid may be used, or a plant extract containing the amino acid may be used as it is or after purification (including crude purification). Here, a green tea extract is suitably exemplified as the plant extract. Usually, the green tea extract contains many amino acids such as theanine, glutamic acid, aspartic acid, and methionine. The amino acid (A) valine, leucine, and isoleucine, which are the active ingredients of the present invention, are compatible with these amino acids (A). It is known that the content of the amino acid (B) phenylalanine, glycine, and proline that acts additionally or synergistically to further improve the flavor is small. Therefore, when using a green tea extract, it is preferable to perform a treatment that increases the concentration of amino acid (A) or amino acid (B) by applying a physical or chemical treatment. Here, examples of the physical or chemical treatment include enzyme treatment, acid treatment, high-temperature and high-pressure treatment, miniaturization treatment, and ultrasonic treatment. Of these, enzyme treatment is preferable from the viewpoint of selectively controlling the reaction of amino acids.
緑茶抽出物の酵素処理としては、酵素が緑茶葉及び／又は茶抽出液中のタンパク質や繊維質に作用することにより、抽出液中のアミノ酸濃度を高めることができる方法であれば、いずれの方法でもよい。例えば、酵素抽出（酵素を添加混合した緑茶葉を水（熱水）で抽出する方法又は酵素を添加した水（熱水）で緑茶葉の抽出を行う方法）、或いは緑茶葉より水（熱水）で抽出した緑茶抽出液に酵素を添加混合して処理する方法が挙げられる。酵素としてはプロテアーゼ、α−アミラーゼ、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、プロトペクチナーゼ及びグルタミナーゼ等を１種又は複数種類併用して用いることができる。酵素処理の条件は、用いる酵素の至適条件を鑑みて適宜選択すればよい。 As the enzyme treatment of the green tea extract, any method can be used as long as the enzyme acts on proteins and fibers in the green tea leaves and / or tea extract to increase the amino acid concentration in the extract. But you can. For example, enzyme extraction (a method of extracting green tea leaves mixed with enzymes with water (hot water) or a method of extracting green tea leaves with water added with enzymes (hot water)), or water (hot water) from green tea leaves The method of adding and mixing an enzyme with the green tea extract extracted by (1) is mentioned. As the enzyme, protease, α-amylase, cellulase, hemicellulase, pectinase, protopectinase, glutaminase and the like can be used singly or in combination. The conditions for the enzyme treatment may be appropriately selected in view of the optimum conditions for the enzyme used.
アミノ酸水溶液として緑茶抽出物を用いる場合、カテキン類が多い緑茶抽出液を用いると、本発明の焙焼工程で苦味や渋味を発生したり、茶飲料製造における加熱殺菌時に異味を発生したりする場合がある。したがって、本発明に用いる緑茶抽出液としては、カテキン類の除去工程を施したものが好ましい。ここで、本明細書におけるカテキン類とは、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレートおよびエピガロカテキンガレートの総称を表す。具体的には、緑茶抽出液中、茶葉由来固形分に対してカテキン類の総量の割合が１５．０重量％以下、好ましくは１３．５重量％以下、より好ましくは１０．０重量％以下、特に好ましくは８．０重量％以下となるように除去する。なお、茶抽出液のＢｒｉｘ（可溶性固形成分量）は、通常、０．２〜２０％程度、好ましくは５〜２０％、より好ましくは１０〜２０％である。カテキン類の除去方法は特に制限されないが、例えば、緑茶抽出液から樹脂（吸着）によりカテキン類を除去する方法、緑茶葉に水性溶媒を接触させて緑茶葉抽出液を得てからこの抽出液を除去（廃棄）する方法等が挙げられる。特に、カテキン類は高温で抽出されやすいという性質を有することから、緑茶葉に高温の水を接触させてカテキン類を多く含む高温抽出液を得、この高温抽出液を除去（廃棄）する方法が好適である。 When a green tea extract is used as an aqueous amino acid solution, if a green tea extract containing a large amount of catechins is used, bitterness and astringency may be generated in the roasting process of the present invention, or a taste may be generated during heat sterilization in tea beverage production. There is a case. Therefore, the green tea extract used in the present invention is preferably subjected to a catechin removal process. Here, the catechins in the present specification represent a generic name of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Specifically, in the green tea extract, the ratio of the total amount of catechins to the tea leaf-derived solid content is 15.0 wt% or less, preferably 13.5 wt% or less, more preferably 10.0 wt% or less, It is particularly preferably removed so as to be 8.0% by weight or less. In addition, the Brix (soluble solid component amount) of the tea extract is usually about 0.2 to 20%, preferably 5 to 20%, more preferably 10 to 20%. The method for removing catechins is not particularly limited. For example, a method for removing catechins from a green tea extract by resin (adsorption), an aqueous solvent is brought into contact with green tea leaves to obtain a green tea leaf extract, and then the extract is used. The method of removing (disposing) is mentioned. In particular, since catechins have the property of being easily extracted at high temperatures, there is a method in which green tea leaves are brought into contact with high-temperature water to obtain a high-temperature extract containing a large amount of catechins, and this high-temperature extract is removed (discarded). Is preferred.
抽出に供して飲用される茶飲料用の茶葉は、通常、１）荒茶製造工程と２）製茶工程を経て製造される。１）荒茶の製造工程では、(i)生茶の摘採、(ii)送風・加熱、(iii)蒸熱、(iv)冷却、(v)葉打ち、(vi)粗揉、(vii)揉稔、(viii)中揉、(ix)精揉、(x)乾燥といった工程を経て荒茶が得られる。ここで、(ii)送風・加熱工程では、生茶の品質劣化防止、鮮度維持のために、湿度の高い空気を送って、水分の保持と呼吸熱の低下を図り、(iii)蒸熱工程では、茶葉を蒸すことによって茶葉を酸化させる酸化酵素の働きを止め、茶葉の色を緑色に保たせながら青臭みが取り除かれる。(iv)冷却工程は、高温になった茶葉に風を送り込んで室温程度までムラのないように急速冷却することで、茶葉の色沢と香味の保持を図る工程であり、(v)葉打ち工程は、茶葉の色沢・香味の向上と次の粗揉工程の時間を短縮するために、乾燥した熱風を送り込んで茶葉を打ち、茶葉についた蒸し露を取り除いて乾燥効果を高める工程である。(vi)粗揉工程では、茶葉を揉むことによって柔らかくし、内部の水分を低下させるため乾燥した熱風を送り込みながら、打圧を加え、適度に摩擦・圧迫をしながら茶葉を揉み、(vii)揉稔工程では、茶葉をひとかたまりにして、加熱せずに強い圧力をかけて揉む（これによりお茶の葉の組織を破壊してお茶の旨みなどの成分を出やすくすると同時に、水分の均一化を図る）。さらに、(viii)中揉工程では、揉捻の工程でかたまりになった茶葉を乾燥した熱風を送りながら揉みほぐして次の工程で整形しやすいようにヨリを入れて乾燥させ、(ix)精揉工程では、茶葉を乾燥させて水分を取り除きながら、人の手で揉むように一定方向にだけ揉み、緑茶独自の細く伸びた形に茶葉が整えられ、最後に、(x)乾燥工程で、精揉工程を得た茶葉の水分含有量（約10〜13％）を熱風乾燥により5％程度にまで下げる。また、２）製茶工程としては、先火方式（火入れ乾燥をしてから分別・整形を行う方式）又は後火方式（分別・整形をしてから火入れ乾燥を行う方式）があり、製茶工程を経て「仕上げ茶」が得られる。 Tea leaves for tea beverages used for extraction are usually produced through 1) a crude tea production process and 2) a tea production process. 1) In the manufacturing process of crude tea, (i) fresh tea plucking, (ii) air blowing / heating, (iii) steaming, (iv) cooling, (v) leaf punching, (vi) crude koji, (vii) koji Crude tea is obtained through processes such as koji, (viii) medium koji, (ix) refined koji, and (x) drying. Here, (ii) in the air blowing / heating process, in order to prevent the quality degradation of fresh tea and maintain the freshness, air with high humidity is sent to maintain moisture and reduce respiratory heat, and (iii) in the steaming process The odor enzyme that oxidizes tea leaves is stopped by steaming the tea leaves, and the blue odor is removed while keeping the color of the tea leaves green. (iv) The cooling process is a process of maintaining the color and flavor of the tea leaves by sending wind to the hot tea leaves and rapidly cooling them to room temperature so that there is no unevenness. The process is a process to improve the drying effect by removing hot steam from the dried hot air and removing steam dew on the tea leaves in order to improve the color and flavor of the tea leaves and shorten the time of the next rough koji process. . (vi) In the rough kneading process, the tea leaves are softened by squeezing them, and in order to reduce the moisture in the inside, the dry hot air is sent in, applying the striking pressure, and gently rubbing the tea leaves while rubbing and pressing (vii) In the cocoon process, the tea leaves are made into a lump and mixed with high pressure without heating (this breaks down the tea leaf tissue and makes it easier to produce components such as tea taste, while at the same time making the moisture uniform) Plan). Furthermore, (viii) in the middle cocoon process, the tea leaves that have become clumps in the twisting process are crushed while sending hot air that has been dried, and then twisted and dried to facilitate shaping in the next process. Then, the tea leaves are dried to remove moisture, and are squeezed only in a certain direction so as to be squeezed by human hands, and the tea leaves are arranged in a narrow and elongated shape unique to green tea, and finally (x) the drying process, the finishing process Reduce the water content (about 10-13%) of the tea leaves obtained to about 5% by hot air drying. In addition, 2) tea-making processes include a pre-ignition method (a method that separates and shapes after drying in a fire) or a post-fire method (a method that performs heat-and-dry after separating and shaping). After that, "finishing tea" is obtained.
本発明のアミノ酸含浸工程に供される茶葉（原料茶葉）は、荒茶であってもよいし、仕上げ茶であってもよい。また、荒茶製造工程の任意のタイミングの茶葉であってもよい。アミノ酸水溶液が原料茶葉に含浸しやすさ、品質の制御しやすさという観点からは、工程(x)を経た荒茶を原料茶葉として用い、アミノ酸含浸工程及び火入れ乾燥工程を行うのがよい。 The tea leaves (raw material tea leaves) subjected to the amino acid impregnation step of the present invention may be crude tea or finished tea. Moreover, the tea leaf of the arbitrary timings of a rough tea manufacturing process may be sufficient. From the viewpoint of easy impregnation of the aqueous solution of the amino acid into the raw tea leaves and easy control of the quality, it is preferable to use the crude tea that has undergone the step (x) as the raw material tea leaves, and to perform the amino acid impregnation step and the flame drying step.
（火入れ乾燥工程）
本発明においては、上述の特定のアミノ酸水溶液を含浸させた茶葉に対して１００〜２００℃の温度で火入れ乾燥処理を行う。火入れ乾燥では、水分が少し残っている状態で、乾燥時よりも強い熱が与えられ、これにより、独特の香ばしい香気（しょうゆ様の香気）が増強される。火入れ乾燥の程度が強いと、単純火香、すなわち焦げ臭に近い香りが強くなり、２−メチルブタナール及び／又は３−メチルブタナールなどの好ましい香ばしい香気が知覚されにくくなる。したがって、２−メチルブタナール及び／又は３−メチルブタナールが火香である２，５−（あるいは２，６−）ジメチルピラジン（2,5(6)-dimethylpyrazine）に対して好ましくは０．５〜５０倍量、より好ましくは１〜３０倍量含有されるように焙焼することが望ましい。
(Fire-filling drying process)
In the present invention, the tea leaves impregnated with the above-mentioned specific amino acid aqueous solution are subjected to a fire-drying process at a temperature of 100 to 200 ° C. In the case of drying by heating, with a little moisture remaining, heat is applied more than when drying, and this enhances the unique fragrant aroma (soy sauce-like aroma). When the degree of dry-fire is strong, the simple incense, i.e., the smell close to burnt odor, becomes strong, and a preferable fragrant fragrance such as 2-methylbutanal and / or 3-methylbutanal becomes difficult to perceive. Therefore, it is preferable that 2-methylbutanal and / or 3-methylbutanal is a fire scent of 2,5- (or 2,6-) dimethylpyrazine (2,5 (6) -dimethylpyrazine). It is desirable to roast so as to contain 5 to 50 times, more preferably 1 to 30 times.
本発明者らの検討によると、火入れ乾燥の温度を高くしても、ある温度帯以上では生成される２−（あるいは３−）メチルブタナール量には差がなくなる傾向がある（図２参照）。その一方で、火入れ乾燥の温度を高くすると、火香である２，５−（あるいは２，６−）ジメチルピラジンが急激に増加するとされる。したがって、２−メチルブタナール及び／又は３−メチルブタナール含量と２，５−（あるいは２，６−）ジメチルピラジン含量の割合が上記の好ましい範囲内となるようにする方法として、アミノ酸含浸茶葉の品温が、１００〜２００℃、好ましくは１１０〜１７０℃、より好ましくは１３０〜１６０℃、特に好ましくは１３０〜１５０℃に到達するように火入れする方法を例示できる。アミノ酸含浸茶葉品温が上記温度に到達するまでの時間、すなわち火入れ乾燥時間は装置により異なるが、当業者であれば適宜設定することができる。例えばドラム式乾燥装置を用いた場合には、火入れ温度（茶葉の到達温度）よりも高い温度に加温されたドラム内にアミノ酸含浸茶葉を投入してから３〜６０分、好ましくは５〜４５分、より好ましくは１０〜３０分程度である。なお、火入れ乾燥された茶葉中の２−メチルブタナール、３−メチルブタナール含量及び２，５−（あるいは２，６−）ジメチルピラジン含量は、ガスクロマトグラフィーにより測定することができる。 According to the study by the present inventors, there is a tendency that there is no difference in the amount of 2- (or 3-) methylbutanal produced above a certain temperature range even when the temperature of the flame drying is increased (see FIG. 2). ). On the other hand, when the temperature of the heating and drying is increased, 2,5- (or 2,6-) dimethylpyrazine, which is an incense stick, is rapidly increased. Therefore, as a method for adjusting the ratio of 2-methylbutanal and / or 3-methylbutanal content to 2,5- (or 2,6-) dimethylpyrazine content within the above preferred range, amino acid-impregnated tea leaves An example is a method of heating so that the product temperature reaches 100 to 200 ° C, preferably 110 to 170 ° C, more preferably 130 to 160 ° C, and particularly preferably 130 to 150 ° C. The time until the amino acid-impregnated tea leaf product temperature reaches the above temperature, that is, the flame drying time varies depending on the apparatus, but can be appropriately set by those skilled in the art. For example, when a drum-type drying apparatus is used, 3 to 60 minutes, preferably 5 to 45 minutes after the amino acid-impregnated tea leaves are put into the drum heated to a temperature higher than the firing temperature (the reached temperature of the tea leaves). Minutes, more preferably about 10 to 30 minutes. The 2-methylbutanal, 3-methylbutanal content and 2,5- (or 2,6-) dimethylpyrazine content in the tea leaves dried by heating can be measured by gas chromatography.
火入れ乾燥工程で使用できる装置は、特に制限されず用いることができる。例えば、直火方式、遠赤外線方式等いずれの方式の火入れ乾燥装置でもよく、その形状もドラム式、プレート式等問わない。火入れ乾燥工程で得られる茶葉の水分含量は、通常、５％以下、好ましくは１％以下程度である。 An apparatus that can be used in the fire-drying process is not particularly limited and can be used. For example, a direct-fire type, a far-infrared type or the like can be used, and the shape thereof may be a drum type or a plate type. The water content of the tea leaves obtained in the fired drying step is usually 5% or less, preferably about 1% or less.
本発明の原料茶葉として荒茶（もしくは荒茶製造工程の任意のタイミングの茶葉）を用いた場合、製茶工程における火入れ乾燥を、本発明の火入れ乾燥工程として取り扱うことができ、作業性の観点から有用な方法である。この場合、火入れ乾燥のタイミングは、先火方式であっても後火方式であってもよい。品質制御、作業性の観点から、本発明の特に好ましい態様は、荒茶製造工程で揉まれた茶葉に対してアミノ酸水溶液を含浸させるアミノ酸含浸工程を行い、次いで製茶工程における火入れ乾燥で本発明の火入れ乾燥工程を行う茶葉の製造方法である。 When crude tea (or tea leaves at any timing in the crude tea production process) is used as the raw tea leaves of the present invention, it is possible to handle the heating and drying in the tea production process as the heating and drying process of the present invention, from the viewpoint of workability. This is a useful method. In this case, the heating and drying timing may be a pre-ignition method or a post-fire method. From the viewpoint of quality control and workability, a particularly preferred embodiment of the present invention is an amino acid impregnation step in which an aqueous solution of amino acid is impregnated into tea leaves brewed in the crude tea production step, and then heated and dried in the tea production step. It is the manufacturing method of the tea leaf which performs a heating-in-drying process.
火入れ乾燥処理を行う茶葉として、焙じ茶葉が知られている。本発明者らの検討によると、一般的な焙じ茶の製造において、２，５−ジメチルピラジンの含有量は、焙煎が強くなるほど指数関数的に増加する一方、２−メチルブタナールの含有量は比例的に増加する（図３（１）参照）。すなわち、２，５−ジメチルピラジン量の対数と２−メチルブタナール量には、高い相関性が認められている（図３（２）参照）。しかし、本発明の製造法、すなわち原料茶葉に特定のアミノ酸（ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上のアミノ酸）を含む水溶液を含浸させた後、１００〜２００℃の温度で火入れ乾燥して得られる茶葉では、２−メチルブタナールと２，５−ジメチルピラジンを従来と異なる比率で含有し、２−メチルブタナールが２，５−ジメチルピラジンに対して特異的に高い割合で含有する新規な茶葉を製造することができる。 A roasted tea leaf is known as a tea leaf to be subjected to a fire-drying process. According to the study by the present inventors, in the production of general roasted tea, the content of 2,5-dimethylpyrazine increases exponentially as roasting becomes stronger, while the content of 2-methylbutanal is It increases proportionally (see FIG. 3 (1)). That is, a high correlation is recognized between the logarithm of the amount of 2,5-dimethylpyrazine and the amount of 2-methylbutanal (see FIG. 3 (2)). However, after the production method of the present invention, that is, impregnating the raw tea leaves with an aqueous solution containing a specific amino acid (at least one amino acid selected from the group consisting of leucine, valine and isoleucine), at a temperature of 100 to 200 ° C. In tea leaves obtained by heating and drying, 2-methylbutanal and 2,5-dimethylpyrazine are contained in a ratio different from the conventional ratio, and 2-methylbutanal is a particularly high proportion of 2,5-dimethylpyrazine. Can be produced.
（茶飲料の製造）
容器詰茶飲料は、一般に茶葉を水性溶媒で抽出して茶抽出液を得、この茶抽出液を飲用濃度になるよう濃度調整を行った後、缶、ペット（ＰＥＴ）ボトルなどの密封容器に封入して製造されている。本発明の茶飲料の製造においても、上記の工程、すなわちアミノ酸含浸工程及び火入れ乾燥工程を経て製造された茶葉（以下、「本発明の茶葉」という）を原料とし、抽出工程に供すことにより茶抽出液を得て、この茶抽出液を用いて茶飲料を製造することができる。
(Manufacture of tea beverages)
Container-packed tea beverages are generally obtained by extracting tea leaves with an aqueous solvent to obtain a tea extract, adjusting the concentration of this tea extract to the drinking concentration, and then placing it in sealed containers such as cans and PET (PET) bottles. Manufactured by encapsulation. Also in the production of the tea beverage of the present invention, tea leaves produced through the above-described steps, that is, the amino acid impregnation step and the fire-drying step (hereinafter referred to as “tea leaf of the present invention”) are used as raw materials and are subjected to the extraction step. An extract is obtained, and a tea beverage can be produced using this tea extract.
茶抽出液の原料となる茶葉は、本発明の茶葉を原料茶葉の全量として用いてもよいし、他の茶葉に本発明の茶葉を混合して原料茶葉の一部として用いてもよい。原料茶葉から水性溶媒で抽出する抽出工程では、水道水若しくは脱イオン水等任意の水で、好ましくは４０〜９５℃、より好ましくは７０〜９５℃の抽出水温度において抽出する。好ましい抽出比（重量比）は、原料茶葉１重量部に対して抽出水１０〜１００部、好ましくは２５〜５０部程度である。抽出時には、攪拌してもよいし、攪拌しなくてもよい。 The tea leaves used as the raw material for the tea extract may be the tea leaves of the present invention as the total amount of the raw tea leaves, or may be mixed with other tea leaves and used as a part of the raw tea leaves. In the extraction step of extracting from raw tea leaves with an aqueous solvent, extraction is performed with an arbitrary water such as tap water or deionized water, preferably at an extraction water temperature of 40 to 95 ° C, more preferably 70 to 95 ° C. A preferable extraction ratio (weight ratio) is about 10 to 100 parts, preferably about 25 to 50 parts, of extracted water with respect to 1 part by weight of raw tea leaves. At the time of extraction, it may be stirred or may not be stirred.
好ましい態様において、抽出された茶抽出液は、直ぐに段階的に金網などをしようしてろ過をして茶殻などの残渣を除去して、１０〜４０℃まで、例えばプレート式交換機などを用いて冷却する。さらに、連続式遠心分離機若しくはネルろ過等を用いて不溶成分を取り除くことが好ましく、遠心分離の条件は、通常４０００〜９０００Ｇである。遠心分離機はどのような型式のものでもよい。また、ネルろ過を行ってもよく、例えばネル布等を用いることにより行うことができる。 In a preferred embodiment, the extracted tea extract is immediately filtered in stages using a wire mesh to remove residues such as tea husk and cooled to 10-40 ° C. using, for example, a plate-type exchanger. To do. Furthermore, it is preferable to remove insoluble components using a continuous centrifugal separator or flannel filtration, and the centrifugal conditions are usually 4000 to 9000G. The centrifuge may be of any type. Further, flannel filtration may be performed, for example, by using flannel cloth or the like.
その後、必要に応じて、得られたろ液にＬ−アスコルビン酸、炭酸水素ナトリウム等の酸化防止剤やｐＨ調整剤を添加して、好ましくはｐＨを５．０〜７．０に調整してもよい。ｐＨ調整された抽出液を、最終調合液の可溶性固形分（Ｂｒｉｘ）が所望の値（例えば０．１〜０．５、好ましくは０．２〜０．４）になるように希釈して、固形分濃度を調整してもよい。 Thereafter, if necessary, an antioxidant or a pH adjuster such as L-ascorbic acid or sodium hydrogen carbonate is added to the obtained filtrate, and preferably the pH is adjusted to 5.0 to 7.0. Good. The pH-adjusted extract is diluted so that the soluble solid content (Brix) of the final preparation becomes a desired value (for example, 0.1 to 0.5, preferably 0.2 to 0.4), The solid content concentration may be adjusted.
好ましい態様において、保存性を高めるためこのようにして得られた調合液に対して殺菌処理を行う。殺菌処理は、調合液を密封容器に充填してから行ってもよいし、殺菌後に容器に充填してもよい。容器は特に限定されず、紙パック、瓶、缶、ペットボトル等が用いられる。殺菌は、容器の種類や保存条件に合わせて、ＵＨＴ殺菌、レトルト殺菌、プレート殺菌等、適宜選択すればよい。具体的には、缶や瓶の容器のように容器に充填後、加熱殺菌できる場合には食品衛生法に定められた殺菌条件でレトルト殺菌が採用され、ペットボトル、紙パックのようにレトルト殺菌できないものについては、予め上記と同様の殺菌条件、例えばプレート式熱交換器で高温短時間殺菌後、一定の温度まで冷却して、ホットパック充填又は無菌下での充填などの方法により容器に充填する等の方法が採用される。 In a preferred embodiment, the prepared liquid thus obtained is sterilized in order to enhance the storage stability. The sterilization treatment may be performed after the preparation liquid is filled into a sealed container, or may be filled into the container after sterilization. A container is not specifically limited, A paper pack, a bottle, a can, a plastic bottle etc. are used. Sterilization may be appropriately selected according to the type of container and storage conditions, such as UHT sterilization, retort sterilization, and plate sterilization. Specifically, if the container can be sterilized by heating after filling into a container such as a can or bottle, retort sterilization is adopted under the sterilization conditions stipulated in the Food Sanitation Law, and retort sterilization is performed like a plastic bottle or paper pack. For those that cannot, pre-sterilization conditions similar to the above, for example after sterilization at high temperature and short time in a plate heat exchanger, cooled to a certain temperature, and filled into a container by a method such as hot pack filling or aseptic filling Such a method is adopted.
なお、本発明の茶飲料の製造法では、本発明の茶葉から得られる茶抽出液を茶飲料用添加剤、すなわち香気増強剤やコク味増強剤として添加する態様も包含している。本発明の茶葉から上記の抽出工程を経て茶抽出液を得、これを茶飲料の調合液（他の茶葉から得られた茶抽出液を主成分として調製した調合液）に配合する態様である。 In addition, the manufacturing method of the tea beverage of the present invention includes an embodiment in which the tea extract obtained from the tea leaves of the present invention is added as an additive for tea beverages, that is, an aroma enhancer or a kokumi enhancer. It is an embodiment in which a tea extract is obtained from the tea leaves of the present invention through the above-described extraction step, and this is blended with a tea beverage preparation liquid (preparation liquid prepared mainly from tea extract liquids obtained from other tea leaves). .
このようにして製造される容器詰め茶飲料は、本発明の茶葉に起因する２−メチルブタナール及び／又は３−メチルブタナールに起因すると考えられる香ばしい香気を有し、加熱臭が抑制された、優れた香味を有するものとなる。また、Ｂｒｉｘが低い茶飲料（具体的には、Ｂｒｉｘ０．２％以下の茶飲料）を製造した場合には、従来品（Ｂｒｉｘが高いもの）と同等以上の強さの香気を有し、従来品よりも加熱劣化臭が抑制されているという香気の利点のほか、長期保存に伴う濁りや沈殿が抑制されるという利点も有している。さらに、カフェインの刺激や苦味が少なく日常的に摂取しやすい低カフェインの茶飲料（具体的には、飲料全体に対するカフェイン含有重量が８０〜２００ｐｐｍ、好ましくは８０〜１６０ｐｐｍ、より好ましくは８０〜１３０ｐｐｍ程度）を製造した場合には、従来品（カフェイン含有重量が高いもの）と同等以上のコクや飲み応えを有し、従来品よりも苦味が抑制されているという香味の利点を得ることができる。 The container-packed tea beverage produced in this way has a fragrant aroma that is considered to be caused by 2-methylbutanal and / or 3-methylbutanal resulting from the tea leaves of the present invention, and the heated odor is suppressed. , Have an excellent flavor. In addition, when a tea beverage having a low Brix (specifically, a tea beverage having a Brix of 0.2% or less) is produced, it has an odor that is equal to or higher than that of a conventional product (a product having a high Brix). In addition to the aroma advantage that the heat-degraded odor is suppressed more than the product, it also has the advantage that turbidity and precipitation associated with long-term storage are suppressed. Furthermore, it is a low-caffeine tea beverage that has low irritation and bitterness and is easy to take on a daily basis (specifically, the caffeine-containing weight relative to the whole beverage is 80 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 (About ~ 130ppm) is produced, it has the same or better body and drinking response as conventional products (those with high caffeine content), and has the flavor advantage that bitterness is suppressed compared to conventional products be able to.
このようにして製造される容器詰め茶飲料において、成分（Ａ）２−メチルブタナール及び／又は３−メチルブタナールと、成分（Ｂ）２，５−ジメチルピラジンとを含有し、飲料全体における前記成分（Ａ）の含有重量（総量）が２３〜１００ｐｐｂ（好ましくは２５〜１００ｐｐｂ、より好ましくは２７〜１００ｐｐｂ）、前記成分（Ｂ）の含有重量が５〜５０ｐｐｂ（好ましくは５〜４０ｐｐｂ、より好ましくは５〜３０ｐｐｂ）となるように調製すると、風味的に好ましい新規な容器詰め飲料を製造することができる。 The container-packed tea beverage produced in this way contains the component (A) 2-methylbutanal and / or 3-methylbutanal and the component (B) 2,5-dimethylpyrazine, The content (total amount) of the component (A) is 23-100 ppb (preferably 25-100 ppb, more preferably 27-100 ppb), and the content of the component (B) is 5-50 ppb (preferably 5-40 ppb, more When prepared so as to be preferably 5 to 30 ppb), a flavor-preferred novel container-packed beverage can be produced.
このような本発明は、１つの観点からは、茶葉または茶飲料の香味改善方法と把握することができる。 Such an aspect of the present invention can be understood as a method for improving the flavor of tea leaves or tea beverages from one viewpoint.
以下、実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。また、本明細書において特記しない限り、濃度等は重量基準であり、数値範囲はその端点を含むものとして記載される。 EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this. Further, unless otherwise specified in the present specification, the concentration and the like are based on weight, and the numerical range is described as including the end points.
実施例１．緑茶飲料の製造−アミノ酸の添加
各種アミノ酸の１％水溶液を調整した。ここで、アミノ酸としては、(i)アスパラギン酸(Asp)、(ii)グルタミン酸(Glu)、(iii)セリン(Ser)、(iv)グリシン(Gly)、(v)ヒスチジン(His)、(vi)アルギニン(Arg)、(vii)トレオニン(Thr)、(viii)アラニン(Ala)、(ix)プロリン(Pro)、(x)テアニン(Theanin)、(xi)チロシン(Tyr)、(xii)バリン(Val)、(xiii)メチオニン(Met)、(xiv)イソロイシン(Ile)、(xv)ロイシン(Leu)、(xvi)リシン(Lys)、(xvii)フェニルアラニン(Phe)の１７種類を用いた（すべてナカライテスク社製、Ｌ体）。
Example 1. Production of green tea beverage-addition of amino acids 1% aqueous solutions of various amino acids were prepared . Here, amino acids include (i) aspartic acid (Asp), (ii) glutamic acid (Glu), (iii) serine (Ser), (iv) glycine (Gly), (v) histidine (His), (vi ) Arginine (Arg), (vii) Threonine (Thr), (viii) Alanine (Ala), (ix) Proline (Pro), (x) Theanin, (xi) Tyrosine (Tyr), (xii) Valine 17 types of (Val), (xiii) methionine (Met), (xiv) isoleucine (Ile), (xv) leucine (Leu), (xvi) lysine (Lys), (xvii) phenylalanine (Phe) were used ( All made by Nacalai Tesque, L).
調製したアミノ酸水溶液を未火入れの緑茶葉（荒茶；３番茶、やぶきた）（原料茶葉）に対し、原料茶葉：アミノ酸水溶液の重量比が１：０．２となるように噴霧して含浸させた後、火入れ機を用いて火入れ乾燥を行った。火入れ乾燥の条件は以下の通りである。ここで、火入れ時間とはアミノ酸含浸茶葉を火入れ機に投入してから取出しまでの時間を指し、火入れ温度とは茶葉の最終到達温度を指す。
・火入れ機 ： 寺田製作所、TR-10
・ドラム温度 ： ２００℃
・ドラム回転数： １２ｒｐｍ
・火入れ時間 ： １５〜２０分
・火入れ温度 ： １５０℃
また、対照（コントロール）として、アミノ酸水溶液を水に変える他は同様にして飲料用茶葉を得た。
The prepared amino acid aqueous solution is impregnated with unburned green tea leaves (raw tea; No. 3 tea, yabukita) (raw tea leaves) by spraying so that the weight ratio of raw tea leaves: amino acid aqueous solution is 1: 0.2. After that, it was fired and dried using a fire-fired machine. The conditions for heat drying are as follows. Here, the firing time refers to the time from the introduction of the amino acid-impregnated tea leaves into the firing machine until the removal, and the firing temperature refers to the final temperature reached by the tea leaves.
・ Fire-filling machine: Terada Seisakusho, TR-10
・ Drum temperature: 200 ℃
・ Drum rotation speed: 12rpm
・ Taking time: 15-20 minutes ・ Taking temperature: 150 ° C.
As a control, beverage tea leaves were obtained in the same manner except that the amino acid aqueous solution was changed to water.
アミノ酸を噴霧して火入れ乾燥した１７種類の茶葉と対照の茶葉を２ｇずつ計量し、２００ｇの熱湯で５分間抽出し、抽出液（Ｂｒｉｘ：０．２５％）を得た。 17 types of tea leaves sprayed with amino acids and dried by heating were weighed 2 g each and extracted with 200 g of hot water for 5 minutes to obtain an extract (Brix: 0.25%).
得られた緑茶抽出液について官能評価を行った結果を表１に示す。緑茶抽出液は４段階で評価し、評価基準は、×（コントロールと同程度）、△（良好な香りが若干増強される）、○（良好な香りが増強される）、◎（良好な香りが顕著に増強される）とした。表１から明らかなように、アルキル鎖を持つ分子量１００以上の中性アミノ酸であるVal、Ile、Leuが、焦げ臭や雑味を伴わずに、好ましいと知覚される独特のしょうゆ様の香気を発現し、香ばしい香りを増強できることがわかった。特に、Leuは香ばしい香りとともにコク味が増強され、厚みを有する調和がとれた優れた香味を有する緑茶抽出液となった。また、Phe、Glu、Gly、Pro、及びTheanineを添加した際には、全体的に香りの厚みが増し、特にPheは香気の厚み付与効果が大きい事が判明した。 Table 1 shows the results of sensory evaluation of the obtained green tea extract. The green tea extract is evaluated in four stages, and the evaluation criteria are × (same as control), △ (good fragrance is slightly enhanced), ○ (good fragrance is enhanced), ◎ (good fragrance) Is remarkably enhanced). As is clear from Table 1, the neutral amino acids Val, Ile and Leu, which have an alkyl chain with a molecular weight of 100 or more, have a unique soy sauce-like fragrance that is perceived as preferred without a burning odor or miscellaneous taste. It was revealed that it can enhance the fragrant scent. In particular, Leu became a green tea extract having an excellent flavor with a rich and harmonious taste with a rich scent as well as a fragrant scent. Moreover, when Phe, Glu, Gly, Pro, and Theanine were added, the scent thickness increased as a whole, and in particular, Phe was found to have a great effect of imparting scent thickness.
実施例２．緑茶飲料の製造−茶抽出物の含浸
（１）茶抽出物の製造
以下の方法で、アミノ酸を高濃度に含有する抽出物を製造した。まず、攪拌機付き密閉容器に１０ｇの緑茶葉（火入れ度：中）を封入し、４０℃のイオン交換水を１８０ｍＬ加え、緑茶葉を浸漬させた。そこにプロテアーゼ製剤（三菱化学フーズ社「コクラーゼ・Ｐ」）を０．２ｇ添加し、４０℃に保持したまま１６時間攪拌を行い、酵素処理を行った。その後、得られた酵素処理液を９０℃で１０分加熱して酵素を失活させ、酵素抽出液を得た（試料Ａ：酵素あり）。また、酵素を添加しないこと以外は同様にして緑茶抽出液（茶抽出物）を得た（試料Ｂ：酵素なし）。
Example 2 Manufacture of green tea beverage-impregnation of tea extract (1) Manufacture of tea extract An extract containing an amino acid at a high concentration was manufactured by the following method. First, 10 g of green tea leaves (heating degree: medium) were sealed in an airtight container with a stirrer, and 180 mL of 40 ° C. ion exchange water was added to immerse the green tea leaves. Thereto was added 0.2 g of protease preparation (Mitsubishi Chemical Foods Co., Ltd. “Coclase P”), and the mixture was stirred for 16 hours while being kept at 40 ° C. to perform enzyme treatment. Thereafter, the obtained enzyme-treated solution was heated at 90 ° C. for 10 minutes to deactivate the enzyme to obtain an enzyme extract (sample A: with enzyme). Further, a green tea extract (tea extract) was similarly obtained except that no enzyme was added (sample B: no enzyme).
試料Ａおよび試料Ｂのアミノ酸組成をＨＰＬＣで分析した。具体的測定条件は以下のとおりであり、標準物質として、アミノ酸１７種（アルパラギン酸、グルタミン酸、セリン、グリシン、ヒスチジン、アルギニン、トレオニン、アラニン、プロリン、テアニン、チロシン、バリン、メチオニン、イソロイシン、ロイシン、リジン、フェニルアラニン）を用いた。 The amino acid composition of Sample A and Sample B was analyzed by HPLC. Specific measurement conditions are as follows. As standard substances, 17 kinds of amino acids (aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, theanine, tyrosine, valine, methionine, isoleucine, leucine, Lysine and phenylalanine) were used.
表３に茶抽出物のアミノ酸分析結果を示す。また、図１に、表３におけるVal、Ile、Leuのアミノ酸分析結果を示す。図１より明らかなように、酵素処理した茶抽出物（試料Ａ）は、酵素処理しなかった茶抽出物（試料Ｂ）と比較して、Val、Ile、Leuの割合が高められている。実施例１で好ましくない香味を発現するアミノ酸Metとの比〔（Val+Ile+Leu）/(Met)〕を算出すると、酵素処理を行わないと０．１６、酵素処理を行うと１．４７となった。 Table 3 shows the amino acid analysis results of the tea extract. Moreover, the amino acid analysis result of Val, Ile, and Leu in Table 3 is shown in FIG. As is clear from FIG. 1, the ratio of Val, Ile, and Leu is increased in the tea extract (sample A) that has been subjected to the enzyme treatment, compared to the tea extract that has not been subjected to the enzyme treatment (sample B). When the ratio [(Val + Ile + Leu) / (Met)] with the amino acid Met expressing an unfavorable flavor in Example 1 was calculated, 0.16 was obtained when the enzyme treatment was not carried out, and 1.47 when the enzyme treatment was carried out. It became.
（２）茶抽出物を含浸させた茶葉の製造
茶葉に浸透させるアミノ酸含有溶液として、それぞれ以下の通り調整した。
・１％アミノ酸水溶液 ： ナカライテスク（株）のアミノ酸を使用し、（１）の酵素処理緑茶抽出液（試料Ａ）と同様のアミノ酸組成になるよう調製した。すなわち、１７種のアミノ酸の総量は１重量％であり、そのうちアミノ酸Ａ（Val、Leu、Ile）の総量は０．２重量％であった。また、カテキン類の濃度は０重量％であった。
・緑茶抽出液 ： 市販の緑茶葉（やぶきた、１番茶）を茶葉比率２０倍の熱湯にて、５分間抽出して調製した。１７種のアミノ酸の総量は０．２重量％であり、そのうちアミノ酸Ａ（Val、Leu、Ile）の総量は０．０００８重量％であった。また、カテキン類の濃度を測定したところ０．３５重量％であった。
・緑茶濃縮液（アミノ酸１％） ： 上記の緑茶抽出液を、１７種のアミノ酸の総濃度が１％になるよう、減圧濃縮して調製した。この緑茶濃縮液中のアミノ酸Ａ（Val、Leu、Ile）の総量は０．００４重量％であり、カテキン類の濃度は１．７５重量％であった。
・酵素処理緑茶濃縮液 ： 実施例２（１）で調製した茶抽出物（試料Ａ）を、１７種のアミノ酸濃度が１％になるよう、減圧濃縮して調整した。この酵素処理緑茶濃縮液中のアミノ酸Ａ（Val、Leu、Ile）の総量は０．２重量％であり、カテキン類の濃度は１重量％であった。
(2) Production of tea leaves impregnated with tea extract As amino acid-containing solutions to be permeated into tea leaves, each was prepared as follows.
-1% Amino Acid Aqueous Solution: An amino acid from Nacalai Tesque Co., Ltd. was used to prepare an amino acid composition similar to that of the enzyme-treated green tea extract (sample A) of (1) That is, the total amount of 17 amino acids was 1% by weight, and the total amount of amino acids A (Val, Leu, Ile) was 0.2% by weight. The concentration of catechins was 0% by weight.
-Green tea extract: Prepared by extracting commercially available green tea leaves (Yabukita, No. 1 tea) for 5 minutes in hot water with a tea leaf ratio of 20 times. The total amount of 17 amino acids was 0.2% by weight, of which the total amount of amino acids A (Val, Leu, Ile) was 0.0008% by weight. Further, the concentration of catechins was measured and found to be 0.35% by weight.
Green tea concentrate (amino acid 1%): The above green tea extract was prepared by concentration under reduced pressure so that the total concentration of 17 amino acids was 1%. The total amount of amino acids A (Val, Leu, Ile) in this green tea concentrate was 0.004% by weight, and the concentration of catechins was 1.75% by weight.
Enzyme-treated green tea concentrate: The tea extract (sample A) prepared in Example 2 (1) was adjusted by concentration under reduced pressure so that the concentration of 17 amino acids was 1%. The total amount of amino acids A (Val, Leu, Ile) in the enzyme-treated green tea concentrate was 0.2% by weight, and the concentration of catechins was 1% by weight.
これらのアミノ酸含有溶液を未火入れの緑茶葉（荒茶；３番茶、やぶきた）（原料茶葉）に対し、重量比で原料茶葉：アミノ酸含有溶液が１：０．２となるように噴霧、攪拌して含浸させた後、火入れ乾燥を行った。このとき、原料茶葉に添加されたアミノ酸の総量は２０００ｍｇ／ｋｇであり、酵素処理緑茶濃縮液を用いた場合のバリン、イソロイシン、ロイシンの総量（Val+Ile+Leu）は４６０ｍｇ／ｋｇであった。火入れ乾燥の条件は以下の通り。
・火入れ機 ： 寺田製作所、TR-10
・ドラム温度 ： ２００℃
・ドラム回転数： １２ｒｐｍ
・火入れ時間 ： １５〜２０分
・火入れ温度 ： １５０℃
These amino acid-containing solutions are sprayed and stirred so that the weight ratio of the raw tea leaves: amino acid-containing solution is 1: 0.2 with respect to green tea leaves (raw tea; No. 3 tea, Yabukita) (raw tea leaves) that have not been fired. Then, after impregnation, it was fired and dried. At this time, the total amount of amino acids added to the raw tea leaves was 2000 mg / kg, and the total amount of valine, isoleucine and leucine (Val + Ile + Leu) when using the enzyme-treated green tea concentrate was 460 mg / kg. . The conditions for drying by heating are as follows.
・ Fire-filling machine: Terada Seisakusho, TR-10
・ Drum temperature: 200 ℃
・ Drum rotation speed: 12rpm
・ Taking time: 15-20 minutes ・ Taking temperature: 150 ° C.
（３）緑茶飲料の製造
（２）で得られたアミノ酸含有溶液を含浸させた茶葉（４種類）をそれぞれ２ｇずつ計量し、２００ｇの熱湯で５分間抽出し、緑茶飲料を得た。官能評価の結果を表４に示す。通常の緑茶抽出液と比べてVal、IleおよびLeuの添加量が多い場合に、好ましい独特のしょうゆ様の香気が感じられ、特に酵素処理緑茶抽出液を添加した際には、効果が著しいことが判明した。また、総アミノ酸濃度を合わせるべく、緑茶抽出液を濃縮しただけであると、Val、IleおよびLeuの添加量が少なく、香気には大きな変化がなかっただけでなく、アミノ酸と同時に大量のカテキンも添加され、渋みが強くなる傾向があった。
(3) Manufacture of green tea beverage 2 g each of the tea leaves (4 types) impregnated with the amino acid-containing solution obtained in (2) were weighed and extracted with 200 g of hot water for 5 minutes to obtain a green tea beverage. The results of sensory evaluation are shown in Table 4. When Val, Ile, and Leu are added in a large amount compared to normal green tea extract, a unique and unique soy sauce-like aroma is felt, especially when enzyme-treated green tea extract is added. found. In addition, if the green tea extract was only concentrated to match the total amino acid concentration, the amount of Val, Ile and Leu added was small, and the aroma did not change significantly. Added, there was a tendency for astringency to become stronger.
実施例３．容器詰め緑茶飲料の製造
実施例２（２）で得られた酵素処理緑茶濃縮液を含浸して火入れ乾燥処理した茶葉を用い、容器詰め緑茶飲料を製造した。すなわち、茶葉７ｇを計量して２００ｇの熱湯で５分間抽出し、茶殻を除いた後、３０℃以下まで冷却して遠心分離により清澄化処理を行った後、得られたろ液に酸化防止剤としてＬ−アスコルビン酸を、ｐＨ調整剤として炭酸水素ナトリウムを添加してｐＨを６．１に調整した。その後、ｐＨ調整された抽出液を、１Ｌまでメスアップし、最終調合液の可溶性固形分（Ｂｒｉｘ）が０．２５％となるようにした。得られた調合液を缶に充填し、１３０℃で１分間、レトルト殺菌を行い、５℃の冷蔵庫にて冷却して容器詰め緑茶飲料を得た。また、対照として茶抽出物を噴霧しないこと以外は同様にして製造した茶葉を用い、同様にして容器詰め緑茶飲料を製造した。
Example 3 Production of Containerized Green Tea Beverage A green tea beverage was produced by using the tea leaves impregnated with the enzyme-treated green tea concentrate obtained in Example 2 (2) and fired and dried. That is, 7 g of tea leaves are weighed and extracted with 200 g of hot water for 5 minutes, after removing the tea husk, cooled to 30 ° C. or lower and subjected to clarification by centrifugation, and the resulting filtrate is used as an antioxidant. L-ascorbic acid was adjusted to pH 6.1 by adding sodium bicarbonate as a pH adjuster. Thereafter, the pH-adjusted extract was made up to 1 L so that the soluble solid content (Brix) of the final preparation was 0.25%. The obtained preparation was filled in a can, retort sterilized at 130 ° C. for 1 minute, and cooled in a refrigerator at 5 ° C. to obtain a green tea beverage packed in a container. Further, as a control, tea leaves produced in the same manner except that the tea extract was not sprayed were used to produce a container-packed green tea beverage in the same manner.
飲用して比較すると、本発明品の容器詰め緑茶飲料は、殺菌後にも、香ばしい香りと甘味やコク味が増強され、加熱臭のない、優れた香味を有する緑茶飲料であった。また、冷蔵保管した後も良好な香気が維持され、加熱劣化臭等の好ましくない香気が感じられないものであった。 When compared with drinking, the container-packed green tea beverage of the present invention was a green tea beverage having an excellent flavor without a heated odor, with enhanced fragrance, sweetness and richness even after sterilization. Moreover, a good aroma was maintained even after refrigerated storage, and an unfavorable aroma such as a heat-deteriorating odor was not felt.
実施例４．成分分析
実施例３で得られた容器詰め緑茶飲料について、各種成分分析を行った。また、比較として、市販の煎茶葉又は焙じ茶葉を用いる他は実施例３と同様の方法で製造した容器詰め緑茶飲料（比較例１，２）、市販の容器詰め飲料（緑茶飲料Ａ、緑茶飲料Ｂ、焙じ茶飲料Ｃ）についても同様の成分分析を行った。カフェイン及びカフェインの分析にはＨＰＬＣを用い、各種香気成分（２−メチルブタナール(2MB)、３−メチルブタナール(3MB)、並びに2,5-ジメチルピラジン(DM)）の分析にはＧＣ／ＭＳを使用した。それぞれの分析方法を以下に記す。
Example 4 Component analysis Various component analyzes were performed on the container-packed green tea beverage obtained in Example 3. In addition, as a comparison, except for using commercially available sencha leaves or roasted tea leaves, a container-packed green tea beverage (Comparative Examples 1 and 2) produced in the same manner as in Example 3 and a commercially available container-packed beverage (green tea beverage A, green tea beverage) The same component analysis was performed for B and roasted tea beverage C). For analysis of caffeine and caffeine, HPLC is used, and for analysis of various aroma components (2-methylbutanal (2MB), 3-methylbutanal (3MB), and 2,5-dimethylpyrazine (DM)) GC / MS was used. Each analysis method is described below.
（ＨＰＬＣ）
分析装置：東ソー株式会社、ＴＯＳＯＨ ＨＰＬＣシステム LC8020 model II［マルチステーション：ＬＣ−８０２０、ポンプ：ＣＣＭＣ−ＩＩ、オートサンプラ：ＡＳ−８０２１、検出器：ＵＶ−８０２０、カラムオーブン：ＣＯ−８０２０、オンラインデガッサ：ＳＤ−８０２３］
分析条件：［カラム：ＴＳＫｇｅｌ ＯＤＳ−８０Ｔｓ ＱＡ、溶離液Ａ：１０％アセトニトリル／水 ０．０５％ＴＦＡ、溶離液Ｂ：８０％アセトニトリル／水 ０．０５％ＴＦＡ、流速：１．０ｍｌ／ｍｉｎ、温度４０℃、検出：ＵＶ２７５ｎｍ］
(HPLC)
Analytical apparatus: Tosoh Corporation, TOSOH HPLC system LC8020 model II [multi-station: LC-8020, pump: CCMC-II, autosampler: AS-8021, detector: UV-8020, column oven: CO-8020, online degasser : SD-8023]
Analysis conditions: [Column: TSKgel ODS-80Ts QA, eluent A: 10% acetonitrile / water 0.05% TFA, eluent B: 80% acetonitrile / water 0.05% TFA, flow rate: 1.0 ml / min, Temperature 40 ° C., detection: UV 275 nm]
（ＧＣ／ＭＳ）
試料液５ｍｌをネジ付き２０ｍｌ容ガラス瓶（直径１８ｍｍ，ゲステル社製）に入れてポリテトラフルオロエチレン（ＰＴＦＥ）製セプタム付き金属蓋（ゲステル社製）にて密栓し、固相マイクロ抽出法（ＳＰＭＥ）にて香気成分の抽出を行った。定量は、ＧＣ／ＭＳのＳＩＭモードにて検出されたピーク面積を、添加した内部標準であるｎ−ブタナールの検出値を用いて補正し、標準添加法にて行った。
それぞれ使用した試薬の入手先は以下の通り。
・２−メチルブタナール：和光純薬工業
・３−メチルブタナール：シグマアルドリッチ
・２，５−ジメチルピラジン：東京化成工業
・ｎ−ブタナール：関東化学
分析装置：
ＳＰＭＥファイバー：ＳｔａｂｌｅＦｌｅｘ／ＳＳ，８５μｍ，Ｃａｒｂｏｘｅｎ／ＰＤＭＳ（スペルコ社製）、全自動揮発性成分抽出導入装置：ＭｕｌｔｉＰｕｒｐｏｓｅＳａｍｐｌｅｒ ＭＰＳ２（ゲステル社製）
分析条件：予備加温：７０℃５分間、攪拌：なし、揮発性成分抽出：７０℃５０分間、揮発性成分の脱着時間：１０分間、脱着後平衡化：３００℃２０分間、ＧＣオーブン ：Ａｇｉｌｅｎｔ６８９０Ｎ（アジレントテクノロジーズ社製）、カラム：ＨＰ−５ＭＳ，３０ｍ×０．２５ｍｍ ｉ．ｄ．，１μｍ（アジレントテクノロジーズ社製）、ＧＣ温度条件 ：４０℃（５分間）→１０℃／分→１００℃→５℃／分→１６０℃→２０℃／分→２８０℃（６分間）、キャリアーガス：ヘリウム，１．６ｍｌ／分，流量一定モード、インジェクション：スプリットレス法、インレット温度：２５０℃、質量分析装置：Ａｇｉｌｅｎｔ５９７３ｉｎｅｒｔ（アジレントテクノロジーズ社製）、測定方式：スキャン＆ＳＩＭ同時測定、スキャン範囲：ｍ／ｚ３５〜３００、ＳＩＭパラメータ：ｍ／ｚ５７（２−メチルブタナール検出用），５８（ｎ−ブタナールおよび３−メチルブタナール検出用），１０８（２，５−ジメチルピラジン検出用），１０９（２−アセチルピロール検出用）、解析ソフト：ＣｈｅｍＳｔａｔｉｏｎ（アジレントテクノロジーズ社製）。
(GC / MS)
5 ml of the sample solution is put in a 20 ml glass bottle with a screw (diameter: 18 mm, manufactured by Gestel), sealed with a metal lid with a polytetrafluoroethylene (PTFE) septum (manufactured by Gestel), and solid phase microextraction method (SPME) The fragrance component was extracted at The quantification was performed by the standard addition method after correcting the peak area detected in the SIM mode of GC / MS using the detected value of n-butanal as an added internal standard.
The sources for the reagents used are as follows.
・ 2-methylbutanal: Wako Pure Chemical Industries ・ 3-methylbutanal: Sigma-Aldrich ・ 2,5-dimethylpyrazine: Tokyo Chemical Industry ・ n-butanal: Kanto Chemical
SPME fiber: StableFlex / SS, 85 μm, Carboxen / PDMS (manufactured by Spelco), fully automatic volatile component extraction and introduction device: MultiPurposeSampler MPS2 (manufactured by Gester)
Analysis conditions: Preheating: 70 ° C. for 5 minutes, stirring: None, volatile component extraction: 70 ° C. for 50 minutes, volatile component desorption time: 10 minutes, equilibration after desorption: 300 ° C. for 20 minutes, GC oven: Agilent 6890N (Manufactured by Agilent Technologies), column: HP-5MS, 30 m × 0.25 mm i. d. , 1 μm (manufactured by Agilent Technologies), GC temperature condition: 40 ° C. (5 minutes) → 10 ° C./minute→100° C. → 5 ° C./minute→160° C. → 20 ° C./minute→280° C. (6 minutes), carrier gas : Helium, 1.6 ml / min, constant flow mode, injection: splitless method, inlet temperature: 250 ° C., mass spectrometer: Agilent 5973inert (manufactured by Agilent Technologies), measurement method: simultaneous scan & SIM measurement, scan range: m / z35 to 300, SIM parameters: m / z57 (for detecting 2-methylbutanal), 58 (for detecting n-butanal and 3-methylbutanal), 108 (for detecting 2,5-dimethylpyrazine), 109 (2 -Acetylpyrrole detection), analysis software: ChemStation (Agilent Techno) THESE Co., Ltd.).
表５に結果を示す。本発明の製造法、すなわち原料茶葉に特定のアミノ酸（ロイシン、バリン及びイソロイシンからなる群から選ばれる少なくとも１種以上のアミノ酸）を含む水溶液を含浸させた後、１００〜２００℃の温度で火入れ乾燥して得られる茶葉の抽出液を用いて製造された容器詰め茶飲料は、従来の茶葉の抽出液を用いて製造された容器詰め茶飲料と比較して、２−メチルブタナール及び３メチルブタナールが２，５−ジメチルピラジンに対して特異的に高い割合で含有する茶飲料であることが確認できた。 Table 5 shows the results. The production method of the present invention, that is, the raw tea leaves are impregnated with an aqueous solution containing a specific amino acid (at least one amino acid selected from the group consisting of leucine, valine and isoleucine), and then heated and dried at a temperature of 100 to 200 ° C. The container-packed tea beverage produced using the tea leaf extract obtained in the above manner is compared with the container-packed tea beverage produced using the conventional tea leaf extract. It was confirmed that Nar was a tea beverage containing a specific high proportion of 2,5-dimethylpyrazine.
アミノ酸含有溶液として、実施例２（２）の酵素処理緑茶濃縮液を用いた。アミノ酸含有溶液を未火入れの緑茶葉（荒茶；３番茶、やぶきた）（原料茶葉）に対し、重量比で原料茶葉：アミノ酸含有溶液が１：０．０２（茶葉重量に対するアミノ酸含有溶液の割合が２％）、１：０．０５（アミノ酸含有溶液５％）、１：０．１（アミノ酸含有溶液１０％）、１：０．２(アミノ酸含有溶液２０％)となるように噴霧、攪拌して含浸させた後、火入れ温度を１１０〜１７０℃にする他は実施例２と同様にして火入れ乾燥を行った。また、水（アミノ酸０％）を含浸させて同様に火入れ乾燥を行って対照茶葉を得た。これらの茶葉を２ｇずつ計量し、２００ｇの熱湯で５分間抽出し、緑茶飲料を得た。なお、アミノ酸含浸工程における原料茶葉に対する各種アミノ酸の添加量は、表６に示すとおりである。
Claims (7)
含浸処理した茶葉を１００〜２００℃の温度で火入れ乾燥する工程、
を含む、茶葉の製造方法。 A step of impregnating raw tea leaves with an aqueous solution containing an amino acid which is leucine, and a step of heating and drying the impregnated tea leaves at a temperature of 100 to 200 ° C.,
A method for producing tea leaves.
含浸処理した茶葉を１００〜２００℃の温度で火入れ乾燥する工程、
火入れ乾燥した茶葉を水で抽出して水抽出液を得る工程、
を含む、茶飲料の製造方法。 Impregnating raw tea leaves into an aqueous solution containing an amino acid that is leucine,
Burning and drying the impregnated tea leaves at a temperature of 100 to 200 ° C .;
A step of extracting the dried tea leaves with water to obtain a water extract,
A method for producing a tea beverage, comprising:
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