JPS62257343A - Treatment of tea leaf - Google Patents
Treatment of tea leafInfo
- Publication number
- JPS62257343A JPS62257343A JP10143186A JP10143186A JPS62257343A JP S62257343 A JPS62257343 A JP S62257343A JP 10143186 A JP10143186 A JP 10143186A JP 10143186 A JP10143186 A JP 10143186A JP S62257343 A JPS62257343 A JP S62257343A
- Authority
- JP
- Japan
- Prior art keywords
- tea leaves
- tea
- leaves
- hyphae
- mycelia
- 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.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title claims abstract 24
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 6
- 230000035622 drinking Effects 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims 5
- 235000013616 tea Nutrition 0.000 abstract description 50
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000019225 fermented tea Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000035755 proliferation Effects 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 44
- 240000000599 Lentinula edodes Species 0.000 description 6
- 235000001715 Lentinula edodes Nutrition 0.000 description 5
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 235000020333 oolong tea Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 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 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000576755 Sclerotia Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- -1 iron oxide tartrate Chemical compound 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は茶葉の処理方法に関し、詳しくは醗酵処理し
た新タイプの茶葉となし得る新規な処理方法に係わるも
のである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for processing tea leaves, and more particularly to a new method for processing a new type of fermented tea leaves.
（従来の技術）
従来、紅茶やウーロン茶を基にした健康茶には、紅茶や
ウーロン茶の茶葉の中にきのこの子実体や菌核の処理品
を単に物理的に混合分散させたものがある。(Prior Art) Conventionally, some health teas based on black tea or oolong tea are made by simply physically mixing and dispersing treated mushroom fruiting bodies or sclerotia in the tea leaves of black tea or oolong tea.
（発明が解決しようとする問題点）
本発明考は、この種の健康茶の研究において、茶葉にき
のこの菌種を培養し茶葉の木質的な改良処理を試みたと
ころ、良好な成果を得て本発明を達成したものである。(Problems to be Solved by the Invention) In researching this type of health tea, the present invention attempted to culture mushroom species on tea leaves and improve the wood quality of the tea leaves, and obtained good results. This is how the present invention was achieved.
１なわ１５、本発明はきのこの菌糸を培養処理し１＝新
タイプの茶葉となし得る茶葉の処理方法を提供すること
にある。1. The object of the present invention is to provide a method for processing tea leaves that can be used to culture mushroom hyphae to produce a new type of tea leaves.
（問題点を解決するための手段）
上記問題点を解決Ｊるためにこの発明の手段は、殺菌し
た茶葉にきのこの菌糸を植えた侵、前記菌糸の生育温度
に所定時間保持し−Ｃ茶葉に菌糸を培養し、菌糸培養後
の茶葉を乾燥するようにしたものである。(Means for Solving the Problems) In order to solve the above-mentioned problems, the means of the present invention is to inoculate sterilized tea leaves with mushroom hyphae, maintain the mycelium growth temperature for a predetermined time, and -C tea leaves. The tea leaves are then dried after culturing the mycelia.
茶葉は予め飲用茶用に加工したもの、あるいは７１１１
１前の生の菜であってもよい。茶葉の殺菌は１２１℃で
２０〜３０分間オートクレーブ処即にて処理われる。使
用する茶葉は何ら加工しない生の菓であってもよいし、
革用に予め加工された加■菓であってもよい。The tea leaves are those that have been processed in advance for drinking tea, or 7111
It may be raw vegetables that have been used for a while. The tea leaves are sterilized immediately in an autoclave at 121°C for 20 to 30 minutes. The tea leaves used may be raw tea leaves that have not been processed in any way,
It may also be a confectionery processed in advance for use with leather.
きのこの菌糸は、食用きのこ、あるいは薬用きのこの菌
糸が使用される。菌糸の生育温度は、例えば約２０〜３
０℃で、かつ菌糸が茶葉の全体に生育する時間保持され
る。前記乾燥は通常の乾燥手段により、例えば約５０〜
６０℃の品温で行なねれる。As the mushroom hyphae, edible mushroom hyphae or medicinal mushroom hyphae are used. The growth temperature of mycelia is, for example, about 20 to 3
The tea leaves are kept at 0°C for a period of time for mycelia to grow throughout the tea leaves. The drying is carried out by a normal drying means, for example, about 50 to
This cannot be done at a product temperature of 60°C.
（作 用） 茶葉はきのこの菌糸の培養ににり醗酵され改質される。(for production) Tea leaves are fermented and modified by culturing mushroom mycelia.
菌糸培養後の乾燥処理にＪ：す、菌糸は死滅するととも
に茶葉が乾燥される。In the drying treatment after culturing the mycelium, the mycelium is killed and the tea leaves are dried.
（実施例）
市販煎茶の茶葉（緑色の緑茶、水分５．２％含有）１０
０ｇに、水１００ｇを混合し、茶葉を均等に湿らせる。(Example) Commercially available Sencha tea leaves (green green tea, water content 5.2%) 10
0g and 100g of water to evenly moisten the tea leaves.
次いで、湿らせた茶葉は三角フラスコに入れ、綿栓をし
た後、１２１℃、２０分間のオートクレーブ殺菌処理を
する。Next, the moistened tea leaves are placed in an Erlenmeyer flask, sealed with a cotton plug, and then sterilized in an autoclave at 121° C. for 20 minutes.
殺菌処理した三角フラスコ内の茶葉には、寒天培地に予
め培養したシイタケ菌糸を約１ｇ接種する。しかる後、
三角フラスコの口を綿栓にて閉じ、２０℃の恒温室内に
２週装置ぎ、適時に撹拌し、シイタケ菌糸を培養し、三
角フラスコ内の茶葉にシイタケ菌糸を充満させ培養終了
とする。Approximately 1 g of shiitake mycelium, which has been previously cultured on an agar medium, is inoculated into the sterilized tea leaves in the Erlenmeyer flask. After that,
The mouth of the Erlenmeyer flask was closed with a cotton stopper, and the flask was placed in a constant temperature room at 20°C for 2 weeks, and the shiitake mycelium was cultured by stirring at appropriate times.The tea leaves in the Erlenmeyer flask were filled with the shiitake mycelium, and the culture was completed.
なお、三角フラスコ内はシイタケ菌糸が充満するも子実
体の生育はなかった。しかして、培養終了後の茶葉は三
角フラスコより取り出し、ふるい−トに広げた（Ｌこの
ふるいを乾燥室に入れ品温５０〜６０℃で乾燥させて黒
褐色の加工処理した加工茶葉（水分５．３％）の製品を
得る。Although the interior of the Erlenmeyer flask was filled with shiitake mycelium, no fruiting bodies grew. After culturing, the tea leaves were taken out from the Erlenmeyer flask and spread on a sieve (L) The sieve was placed in a drying room and dried at a temperature of 50 to 60°C to turn the processed tea leaves blackish brown (moisture 5. 3%) of the product.
この加工茶葉の製品は通常の煎茶の要領にて急須に所定
けを入れ煎じてお茶となし飲用される。This processed tea leaf product is poured into a teapot in the same way as normal sencha tea, brewed to make tea, and drunk.
加工茶葉の製品を煎じたお茶は、褐色を早し、処理前の
煎茶葉を直接熱じた対照にお茶に比べ、にがみゃ渋味が
少なく、深い甘さがあり、ウーロン茶様であり、煎茶と
は責なる特有の芳香が感じられた。Tea brewed from processed tea leaf products browns more quickly, and compared to tea made by directly heating unprocessed green tea leaves, it has less bitterness and deep sweetness, similar to oolong tea. , I could feel the unique aroma that is different from sencha.
次に、前記実施例により得た加工茶葉の茶タンニン量（
カテキン当＠）を定量した。定電結果は下表に示す通り
である。Next, the amount of tea tannin (
Catechin (@) was quantified. The constant voltage results are shown in the table below.
なお、茶タンニンの定量は酒石酸酸化鉄比色法にて行な
った。Note that tea tannin was determined by a colorimetric method of iron oxide tartrate.
表中の対照■は全く処理しない未処理の（煎茶）茶葉で
あり、対照■は本例と同様に水を加えて湿られた後本例
と同条件（１２１℃、２０分間）のオートクレーブ処理
し、シイタケ菌糸は接種せず、品温５０〜６０℃で乾燥
処理した（黄褐色の）茶葉である。Control ■ in the table is untreated (sencha) tea leaves that are not treated at all, and control ■ is moistened with water in the same way as in this example and then autoclaved under the same conditions as in this example (121°C, 20 minutes). However, the tea leaves (yellow-brown) were dried at a temperature of 50 to 60°C without being inoculated with shiitake mycelia.
上表より明らかなように、本例処理にＪ：る加工茶葉の
茶タンニン量は対照■よりも減少していることがわかる
。また、本例の加工茶葉は対照■及び対照■の茶葉に較
べ、シイタケの右づる多糖類が多かった。As is clear from the table above, it can be seen that the amount of tea tannin in the processed tea leaves treated in this example (J) is reduced compared to the control (■). In addition, the processed tea leaves of this example contained more polysaccharides derived from shiitake mushrooms than the control (■) and control (■) tea leaves.
（発明の効果）
本発明は茶葉にきのこの菌糸を培養するようにしたため
、風味の改良された茶葉を得ることができる。本発明に
より処理された茶葉は茶タンニン量が少なくかつきのこ
の菌糸の有用成分を含有したものであり、健康茶として
適するものである。(Effects of the Invention) Since the present invention cultivates mushroom hyphae on tea leaves, it is possible to obtain tea leaves with improved flavor. The tea leaves treated according to the present invention have a small amount of tea tannins and contain useful components of mushroom mycelia, and are suitable as a health tea.
Claims (8)
糸の生育温度に所定時間保持して茶葉に菌糸を培養し、
菌糸培養後の茶葉を乾燥することを特徴とする茶葉の処
理方法。(1) After planting mushroom hyphae on sterilized tea leaves, the hyphae are maintained at the hyphae growth temperature for a predetermined period of time to culture the hyphae on the tea leaves;
A tea leaf processing method characterized by drying tea leaves after culturing mycelium.
レーブ処理によるものである特許請求の範囲第１項記載
の茶葉の処理方法。(2) The tea leaf processing method according to claim 1, wherein the tea leaves are sterilized by autoclaving at 121°C for 20 to 30 minutes.
記載の茶葉の処理方法。(3) The method for processing tea leaves according to claim 1, wherein the tea leaves are raw leaves before processing.
範囲第１項記載の茶葉の処理方法。(4) The method for processing tea leaves according to claim 1, wherein the tea leaves are leaves processed for drinking tea.
求の範囲第１項記載の茶葉の処理方法。(5) The tea leaf processing method according to claim 1, wherein the mushroom mycelium is an edible mushroom mycelium.
の範囲第１項記載の茶葉の処理方法。(6) The tea leaf processing method according to claim 1, wherein the mushroom hyphae are medicinal mushroom hyphae.
せる所定時間が菌糸が茶葉の全体に生育する時間である
特許請求の範囲第１項記載の茶葉の処理方法。(7) The tea leaf processing method according to claim 1, wherein the growth temperature of the mycelium is about 20 to 30° C., and the predetermined growth time is a time for the mycelium to grow all over the tea leaves.
品温で行なうものである特許請求の範囲第１項記載の茶
葉の処理方法。(8) The method for processing tea leaves according to claim 1, wherein the drying is carried out at a temperature of about 50 to 60° C. using ordinary drying means.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10143186A JPS62257343A (en) | 1986-05-01 | 1986-05-01 | Treatment of tea leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10143186A JPS62257343A (en) | 1986-05-01 | 1986-05-01 | Treatment of tea leaf |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62257343A true JPS62257343A (en) | 1987-11-09 |
Family
ID=14300508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10143186A Pending JPS62257343A (en) | 1986-05-01 | 1986-05-01 | Treatment of tea leaf |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62257343A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086694A (en) * | 2000-03-02 | 2001-09-15 | 박경서 | method for including a spawn to a tea or a herb medicine |
| KR20030072417A (en) * | 2002-03-04 | 2003-09-15 | 박홍제 | Manufacture method of a functional tea and food, using extract of mushroom mycelium by new extraction technique. |
| JP2007043907A (en) * | 2005-08-05 | 2007-02-22 | Fukujuen:Kk | Method for varying content ratio of catechin in tea leaf and tea extract |
| US20120220650A1 (en) * | 2009-09-18 | 2012-08-30 | Kabushiki Kaisha Riverson | Functional microbially fermented tea extract containing polyphenol derivative and method for producing the same |
| CN105053378A (en) * | 2015-08-11 | 2015-11-18 | 怀宁县龙池茶叶有限责任公司 | Production method for oolong tea |
| CN105309680A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Flower mushroom health tea processing method |
| CN107258999A (en) * | 2017-07-28 | 2017-10-20 | 云南省农业科学院茶叶研究所 | A kind of agaric fungus fermented tea preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125787A (en) * | 1975-03-01 | 1976-11-02 | Nakada Kunii | Method for cultivating and processing of mashrooms |
-
1986
- 1986-05-01 JP JP10143186A patent/JPS62257343A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125787A (en) * | 1975-03-01 | 1976-11-02 | Nakada Kunii | Method for cultivating and processing of mashrooms |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086694A (en) * | 2000-03-02 | 2001-09-15 | 박경서 | method for including a spawn to a tea or a herb medicine |
| KR20030072417A (en) * | 2002-03-04 | 2003-09-15 | 박홍제 | Manufacture method of a functional tea and food, using extract of mushroom mycelium by new extraction technique. |
| JP2007043907A (en) * | 2005-08-05 | 2007-02-22 | Fukujuen:Kk | Method for varying content ratio of catechin in tea leaf and tea extract |
| US20120220650A1 (en) * | 2009-09-18 | 2012-08-30 | Kabushiki Kaisha Riverson | Functional microbially fermented tea extract containing polyphenol derivative and method for producing the same |
| US9029110B2 (en) * | 2009-09-18 | 2015-05-12 | Kabushiki Kaisha Riverson | Method for producing functional microbially fermented tea extract containing polyphenol derivative |
| CN105053378A (en) * | 2015-08-11 | 2015-11-18 | 怀宁县龙池茶叶有限责任公司 | Production method for oolong tea |
| CN105309680A (en) * | 2015-11-17 | 2016-02-10 | 张佳成 | Flower mushroom health tea processing method |
| CN107258999A (en) * | 2017-07-28 | 2017-10-20 | 云南省农业科学院茶叶研究所 | A kind of agaric fungus fermented tea preparation method |
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