201106868 六、發明說明： 【發明所屬之技術領域】 本發明關於一種將烏龍茶直接以火焰煎焙所得到之煎 焙烏龍茶葉及使用其之茶飮料，特別是關於一種容器包裝 茶飲料，其保存中之香氣劣化受到抑制。 【先前技術】 茶是以亞洲爲中心在世界各國廣爲栽培，與咖啡、可 可並列爲三大非酒精性嗜好飲料，在世界中廣泛被飲用。 茶飲料除了無糖以外’還具有抗氧化作用或抗癌作用等所 代表的健康保持機能，近年來由於健康風潮產生的效應， 其需求的成長顯著。 茶可大致區分爲不發酵茶（綠茶）、發酵茶（紅茶） '半發酵茶（烏龍茶等）這三種。該等任一者皆以山茶科 山氽屬之茶樹（學名：Camellia sinensis)的葉子爲原料 ’而原料茶葉的加工方法，主要依照氧化發酵程度的不同 ’會變成完全不同顏色、香味、味道的茶。 烏龍茶的其中一個特徵在於濃厚的花香味（花香）。 f彳堇是以味覺的方式從舌頭感覺到的味道，以嗅覺的方式 # A子感覺到的香氣成分也作爲構成半發酵茶飲料的美味 的要素而有很大的貢獻。此花香，被認爲是由沈香醇、香 葉醇、橙花叔醇等萜烯（Terpene )系醇、茉莉內酯、茉 莉酸甲酯、順式茉莉酮、吲哚等香氣成分所構成。 近年來由於嗜好性提高，因此富含上述花香成分的茶 -5- 201106868 飮料一直持續在硏發之中。例如在專利文獻1中，揭示了 種烏bI朱飲料之製造方法，包含茶葉的冷溫水處理步驟 與熱水卒取步驟’並記載了以此方法所得到的烏龍茶飲料 ’係以高濃度含有橙花叔醇。在專利文獻2中，揭示了〜 種半發酵茶飮料之製造方法，包含使用溶解有抗壞血酸鈉 而且溫度在8 5 °C至1 00 °C間的溫水對半發酵茶葉進行萃取 的萃取步驟’並且記載了以此方法所得到的半發酵茶飮料 ’會引發出半發酵茶原本香味的茶飲料，與藉純水萃取的 相比，總香氣量成爲1 . 0 5倍。 另外還有文獻報告出一種烏龍茶品質改良法，其特徵 爲對烏龍茶葉實施加水、加熱處理，在其後或與其同時實 施粗揉處理’然後加熱乾燥（專利文獻3 )。文獻中記載 了若依照此方法’可得到風味、色調良好，而且作爲冷水 用的烏龍茶尤其有效。 另一方面，已知煎茶爲綠茶的其中一種。煎茶會因爲 煎焙而失去茶葉本來的香氣，取而代之的是能夠品味到芳 香的煎焙香。在專利文獻4中，記載了在使用煎焙鼓機煎 焙綠茶茶葉的情況下，綠茶特有的爽快香味成分（順-3 -己 烯醇）及綠茶的主要成分（沈香醇或橙花叔醇）會減少， 而產生來自加熱的香味成分（2，5 -二甲基吡嗪、三甲基吡 曉）。 [先前技術文獻] [專利文獻] [專利文獻1]日本特開2004_248672號公報 201106868 [專利文獻2]日本特開2005-124499號公報 [專利文獻3]日本特開昭61-234737號公報 [專利文獻4]日本特開2〇〇1-28626〇號公報 【發明內容】 [發明所欲解決之課題] 容器包裝茶飲料，通常以茶葉作爲主原料，以抑制伴 隨加熱殺菌處理或長期保存而發生的品質劣化爲目的，而 在茶萃取液添加碳酸氫鈉與抗壞血酸或其鹽，實施殺菌、 充塡而成爲製品。容器包裝烏龍茶飲料，也以相同的方式 製造’然而只藉著添加碳酸氫鈉或抗壞血酸等無法抑制伴 隨加熱殺菌處理或長期保存而發生的品質劣化，特別是烏 龍茶所特有的花香減少的問題，徹底解決的方法並不存在 。另外’上述先前技術所記載的方法，亦無法選擇性地使 花香增強’烏龍茶所具有不適當的味道，或甚至苦澀味成 分也大量被萃取出來，在進行長期保存的情況下，也有可 能反而使品質顯著劣化。 本發明之課題在於提供一種容器包裝烏龍茶飲料，可 抑制伴隨加熱殺菌及長期保存時容器包裝烏龍茶飲料的品 質劣化，另外還可長期維持花香。 [用於解決課題之方法] 本發明人等爲了解決上述課題，潛心進行硏究檢討的 結果’發現以特定條件煎焙烏龍茶原料，而得到煎培烏龍 201106868 茶，並以熱水萃取此煎焙烏龍茶，而得到煎焙烏龍茶萃取 液，使其作爲烏龍茶飮料的一部分而包含在其中，可減少 加熱殺菌處理後的加熱臭味，進一步可減少長期保存時的 風味劣化，具體而言可減少氧化劣化臭味，並可維持烏龍 茶特有的豐富花香。 另外，在過去的知識中若將烏龍茶以特定條件煎焙， 則因爲煎焙使茶葉特有的爽快香味減少並產生煎焙香，而 與其相反地’所得到的驚人發現是已知的烏龍茶特有花香 的香氣成分總量增加，已知的容易變質而爲不適當味道的 2，4-庚二烯醛減少。而且確認了藉由使用由該特定的煎焙 使得香氣成分組成改變的煎焙烏龍茶，可製造維持上述花 香的容器包裝烏龍茶飲料，而使本發明達到完成。 亦即’本發明關於以下項目。 [1] 一種容器包裝烏龍茶飲料之製造方法，係具備將烏 龍茶原料直接以火焰煎焙，得到煎焙烏龍茶之步驟； 由該煎焙烏龍茶熱水萃取而得到煎焙烏龍茶萃取液之 步驟； 將該煎焙烏龍茶萃取液加熱殺菌處理之步驟。 [2 ]如[1 ]所載之製造方法’其中將烏龍茶原料粉碎 成3〜l〇mm之大小，並將其直接以火焰煎焙。 [3]—種煎焙烏龍茶，其特徵爲：將烏龍茶原料直接以 火焰煎焙所得到。 [發明之效果] -8 - 201106868 本發明可得到·一種容器包裝烏龍茶飲料，即使進行加 熱殺菌及長期保存’仍然能維持豐富的花香，而且在保存 中發生的風味劣化受到抑制。在賦予豐富的花香、抑制風 味劣化方面爲有效成分，係將烏龍茶原料以特定條件煎培 的煎培烏龍茶’且具備不會對烏龍茶飮料的自然風味造成 影響這樣的優點。 【實施方式】 (煎焙烏龍茶） 烏龍茶係將烏龍茶的生葉曬乾及蔭乾（萎調）之後， 在竹籠等內部使氽葉搖動而氧化發酵，在氧化發酵進行至 3 0 %〜7 0 °/。左右的時|矢’藉由在鍋爐進行的加熱處理使發 酵停止而製成粗製茶，其後實施揉捻等，進行乾燥而成爲 精製茶。本發明之煎焙烏龍茶’是指對於烏龍茶的粗製茶 及/或精製茶直接以火焰實施煎焙處理。就烏龍茶的生葉 而曰’只要是山氽科、山茶屬之C.sinensis,任何一種皆1 可利用’例如可使用var.sinensis (中國種）作爲其中—個 適合的型態。另外’烏龍茶亦可使用市售的烏龍茶（精製 茶），此烏龍茶可使用紅烏龍、膨風茶、催時茶、武夷水 仙、武夷奇種 '廣東鳳凰水仙、鐵觀音、黃金桂、色種、 烏龍、台灣凍頂、堆外茶、萌盧堆茶等任—者。 原料生葉的部位’可使用葉、莖、或其混合部位等任 一者，而以選擇使用莖爲佳。藉由煎焙產生吡嗪類等煎焙 香’然而此吡嗪類會使兒茶素類及/或咖啡因的苦澀味相 -9 - 201106868 加或相乘地增加。由不會對當作基底的烏龍茶飮料的自然 風味造成影響’以抑制加熱殺菌或長期保存造成的品質劣 化爲目的而使用煎焙烏龍茶的觀點看來，係以使用兒茶素 及咖啡因含量少的莖爲佳。 本發明之煎焙烏龍茶’其特徵爲將鼓式煎焙機使用於 煎焙’直接以火焰進行煎焙。藉著使用鼓式煎焙機直接以 火焰進行煎焙’已知爲烏龍茶特有花香的香氣成分（沈香 醇、香葉醇、橙花叔醇、茉莉內酯、茉莉酸甲酯、順式茉 莉酮、吲哚）總量增加’已知爲容易變質而且厭惡的氣味 的2，4-庚二烯醛會減少。鼓式煎焙機，可爲連續式煎焙機 ’或可爲批次式煎焙機。在鼓式煎焙機之中，可列舉旋轉 鼓式遠紅外線煎焙機作爲其中一個適合的型態。 直接以火焰煎焙的條件，係由原料的質（例如水分含 量等）與投入量而決定，而一般而言，溫度（煎焙機的設 定溫度）爲150〜250 °C，宜爲160〜180 t，煎焙時間爲3 〜10分鐘’宜爲5〜9分鐘左右，另外，在出口的茶葉品溫 爲 1 2 0 〜1 8 0 °C。 另外’在進行煎焙的時候，將烏龍茶粉碎成3〜1 〇mm 左右的大小，則容易均勻地進行煎焙。煎焙機亦並未受到 任何限定’而使用旋轉鼓式遠紅外線煎焙機由於容易均句 地進行煎焙，故爲適合。如同以上所述，本發明之煎焙烏 龍茶’係藉由對粗製茶直接以火焰實施煎焙處理所得到’ 而以鼓式乾燥機或微波乾燥機等將粗製茶乾燥，使茶葉中 的水分含量成爲約5 %以下，則直接以火焰煎焙均勻地煎焙 -10- 201106868 爲佳。 以如此的方式進行粗製茶、乾燥、鼓式煎焙的煎焙烏 龍茶，在煎焙前後花香的總量增加爲約1.1倍。在使用綠 茶作爲茶葉的情況，該等花香成分大幅減少，因此花香成 分的增加被認爲是由烏龍茶與直接以火焰煎焙的組合所產 生的特異現象。 在花香之中，順式茉莉酮、茉莉內酯及茉莉酸甲酯的 增加特別顯著，順式茉莉酮增加爲1 .5倍以上，而茉莉內 酯及茉莉酸甲酯增加爲2倍以上。另外一個特徵爲，沈香 醇是在以往的萃取方法或直接以火焰煎焙以外的煎焙中並 未觀察到增加的香氣成分，而直接以火焰進行煎焙會增加 爲大約1 _ 3倍。再者，在花香之中，已知吲哚這種成分會 是在加熱殺菌時產生加熱臭味的原因（參照曰本特開 2004-1 47606號公報，請求項2)，而本發明之直接以火焰 進行煎焙的煎焙烏龍茶，其特徵亦爲使此吲哚減少爲約 0.7 倍。 亦即，若藉由本發明之直接以火焰煎焙，則烏龍茶的 花香組成會改變。具體而言，除了吲哚以外的花香（A ) (沈香醇、香葉醇、橙花叔醇、茉莉內酯、茉莉酸甲酯、 順式茉莉酮）（A 1 )之香氣成分總量成爲煎焙前的大約 1.2倍，花香（A1 )相對於吲哚（A2 )之比例（（A1 ) / ( A2 ))，由煎焙前的2.9變化爲煎焙後的5_1。再者，若進 行本發明之直接以火焰煎焙，則烏龍茶中所含有容易變質 的香氣成分2,4-庚二烯醛（B )會減少爲約0.6 5倍。 -11 - 201106868 在本發明之煎焙烏龍茶中，即使在加熱殺菌後仍然具 有適宜烏龍茶花香的香氣成分（A1)，與加熱或保存中容 易變質成異味的香氣成分（A2，B)的比例（（A1)/(A2 + B) )爲1以上’宜爲1_2以上，較佳爲ι·5以上。藉著使用具有 此範圍之組成的烏龍茶，使其萃取液含於茶飲料之中，而 成爲即使進行加熱殺菌或長期保存，仍然能維持豐富的花 香，抑制品質劣化的茶飮料。 (容器包裝烏龍茶飮料） 本發明之容器包裝烏龍茶飲料，其特徵爲使用上述煎 焙烏龍茶。亦即具備：將烏龍茶原料直接以火焰煎焙，得 到煎焙烏龍茶之步驟；由該煎焙烏龍茶熱水萃取而得到煎 焙烏龍茶萃取液之步驟；將該煎焙烏龍茶萃取液加熱殺菌 處理之步驟。 煎焙烏龍茶的萃取’係使用7 0 1以上（宜爲8 0〜9 5。〇 ，特佳爲85〜95 °C)的熱水進行1〜20分鐘（宜爲2〜15分 鐘，特佳爲3〜1 0分鐘）。若萃取溫度過低，則無法良好 地萃取煎焙烏龍茶的香氣成分，特別是花香；另外若萃取 溫度過高，萃取時間過長’則煎焙烏龍茶的吡嗪類或甚至 連其他古溫成分也大量被萃取出來。在萃取時亦可進行攪 拌操作’或可在萃取溶劑（熱水）添加抗壞血酸鈉等有機 酸或有機酸鹽類。煎焙烏龍茶與萃取溶劑（熱水）的混合 比宜爲1 : 15〜1 : 1〇〇左右。 另外’在本發明之茶飲料中，以煎焙烏龍茶的萃取液 -12- 201106868 全量製成朱飮料亦可，然而會有因爲煎焙所產生的 對烏龍茶本來的風味造成影響的情形’因此以在茶 一部份含有煎焙烏龍茶萃取液的方式摻合爲佳。此 ’可分別調製煎培烏龍茶的萃取液與茶飲料中當作 烏龍茶萃取液並混合，或可在萃取原料（烏龍茶葉 煎培烏龍朱’然後再熱水萃取。當作基底的烏龍茶 紅烏龍、膨風茶、催時茶、武夷水仙、武夷奇種、 凰水仙、鐵觀音、黃金桂、色種、烏龍、台灣凍頂 氽'萌蘆堆茶等任一者。煎焙烏龍茶與當作基底的 葉、或照焙烏龍茶萃取液與當作基底的烏龍茶萃取 合比例’只要依照當作基底的烏龍茶種類、萃取溫 標的糸飮料風味等而適當地調節即可，而通常相對 原料全蓖（或茶飮料全量）而言’含有煎焙烏龍茶 焙烏目I朱卒取液）1〜100重量％，宜爲15〜5〇重量 接下來，將所得到之萃取液冷卻之後，進行過 過爐的方法而言’可使用離心分離機、金屬網 '絨 藻土、陶瓷膜等。因應必要在上述濾液添加抗壞血 製成調合液’進行加熱殺菌處理。藉著添加抗壞血 可進一步抑制在烏龍茶飮料的加熱殺菌及長期保存 質劣化。抗壞血酸類添加至在調合液中占l〇〇ppm& 爲300ppm以上，較佳爲4〇〇ppm以上的濃度。另外 說明書中抗壞血酸類’是指選自抗壞血酸、其異構 等衍生物及該等鹽一種或兩種以上。 煎焙香 飲料的 情況下 基底的 )混合 可使用 廣東鳳 、堆外 烏龍茶 液的混 度、目 於萃取 (或煎 %左右 濾。就 布、砂 酸類而 酸類， 中的品 上，宜 ，在本 物、該 -13- 201106868 加熱殺菌處理可使用周知的方法進行。 飲料的情況’將既定量的上述調合液充塡至 頸曾5殺菌（例如1 . 2 m m H g，1 2 1 ，7分鐘） 瓶或紙包裝、瓶裝飲料的情況，例如在1 2 〇 〜數十秒鐘以進行U Η T殺菌等。 以如此的方式得到的烏龍茶飲料，會具 的豐富花香’且與吡嗪類芳香的味道起交互 變得更爲芳醇且濃厚。因此，會成爲即使不 然能長期維持烏龍茶特有的花香（1年間，】 ，較佳爲4個月以上）的容器包裝飲料。 [實施例] 以下揭示實驗例及實施例，對本發明的 明，而本發明並不受其限定。 實施例1 :煎焙烏龍茶之製造 使用烏龍茶葉（水仙種）之粗製茶，回 切碎成3〜i〇mm之大小，在120°C熱風乾燥 的加熱）。乾燥後水分含量爲5 %以下。其後 莖茶（〗〇〇g )投入加溫至內部溫度1 8 0 °C左 機，進行煎焙約5分鐘。在最終茶葉品溫到| 點取出，使其冷卻而製造出煎焙烏龍茶。 實施例2 :煎焙烏龍茶萃取液 例如在製成罐 罐子，進行曲 。在製成寶特 〜1 5 0 °C保持1 有煎焙烏龍茶 作用，該香氣 添加香料，仍 ί爲6個月以上 細節具體作說 收莖的部分， 4 5分鐘（一般 ，將乾燥後的 右的鼓式煎焙 套1 4 5 °C的時間 -14- 201106868 使用1 L的熱水（90 °C )對實施例1所得到之煎焙烏龍茶 l〇g進行萃取5分鐘=另外，使用並未實施實施例1之直接 以火焰煎焙處理的莖茶，亦即將由粗製茶回收莖茶部分之 物（非煎焙），與對莖茶進行熱風乾燥之物（一般的加熱）， 以相同的方式進行萃取。針對所得到之萃取液之香氣成分 ’使用 SBSE(Stir Bar Sorptive Extraction)、Twister(在 Stir Bar被覆 polydimethylsiloxane之物；GERSTEL公司製） 進行的攪拌吸附作分析。分析條件如以下所述。 (分析試樣的調整） 試樣（秤量）：10g 吸附溫度：2 5 °C (室溫） 吸附時間：3 0分鐘 (分析機器及條件） TDS condition (Thermo Desorption System，加熱脫附裝置）201106868 VI. Description of the Invention: [Technical Field] The present invention relates to a rotted oolong tea obtained by directly blasting oolong tea with flame and a tea beverage using the same, in particular, a container-packed tea beverage, which is preserved The deterioration of the aroma is suppressed. [Prior Art] Tea is widely cultivated in various countries around the world, and is listed as three non-alcoholic hobby drinks along with coffee and cocoa. It is widely used in the world. In addition to sugar-free, tea beverages have a health-retaining function represented by anti-oxidation or anti-cancer effects, and their demand has grown significantly in recent years due to the effects of health trends. Tea can be roughly classified into three types: non-fermented tea (green tea), fermented tea (black tea), semi-fermented tea (Oolong tea, etc.). Any of these materials are made from the leaves of Camellia sinensis, which is a genus of Camellia sinensis, and the processing method of raw tea leaves is changed to a completely different color, aroma and taste depending on the degree of oxidative fermentation. tea. One of the characteristics of oolong tea is the strong floral aroma (floral). f彳堇 is the taste that is felt from the tongue in the form of taste, and the way of smelling. The aroma component felt by A is also a great contribution to the delicious ingredients that make up the semi-fermented tea drink. This floral fragrance is considered to be composed of aroma components such as terpene alcohol, jasmonide, methyl jasmonate, cis-jasmone, and anthraquinone such as linalool, geraniol, and neroli. In recent years, due to the increased hobby, the tea rich in the above floral ingredients -5-201106868 has continued to be in the burst. For example, Patent Document 1 discloses a method for producing a seed extract, including a cold and warm water treatment step of tea leaves and a hot water stroke step 'and describes that the oolong tea beverage obtained by this method is contained at a high concentration. Orange flower tertiary alcohol. Patent Document 2 discloses a method for producing a semi-fermented tea tanning material comprising an extraction step of extracting semi-fermented tea leaves using warm water having sodium ascorbate dissolved therein at a temperature between 85 ° C and 100 ° C. Furthermore, the semi-fermented tea tanning material obtained by this method is described as a tea beverage which causes the original flavor of the semi-fermented tea, and the total aroma amount is 1.0 times as much as that extracted by the pure water. Further, the literature reports an oolong tea quality improvement method which is characterized in that water is added to the oolong tea leaves, heat treatment is carried out, and then rough treatment is carried out after or at the same time 'and then heat dried (Patent Document 3). It is described in the literature that if the method is used, the flavor and the color tone are good, and the oolong tea used as cold water is particularly effective. On the other hand, sencha is known as one of green tea. Sencha will lose the original aroma of the tea because of roasting, and instead it will be able to taste the aroma of the aromatic. Patent Document 4 describes a refreshing aroma component (cis-3-hexenol) and a main component of green tea (sweet alcohol or nerolidol) which are characteristic of green tea when roasted green tea leaves are baked using a blasting drum machine. ) will be reduced, resulting in aroma components from heating (2,5-dimethylpyrazine, trimethylpyridinium). [Patent Document 1] [Patent Document 1] Japanese Patent Laid-Open Publication No. JP-A-2005-124749 [Patent Document 3] JP-A-61-234737 (Patent Document 3) Japanese Unexamined Patent Publication No. Hei No. Hei. No. Hei. No. Hei. No. 2-28626 No. [Invention] [The object to be solved by the Invention] A tea beverage in a container is usually made of tea as a main raw material to suppress occurrence of heat sterilization or long-term storage. For the purpose of deteriorating the quality, sodium hydrogencarbonate, ascorbic acid or a salt thereof is added to the tea extract, and sterilized and filled to form a product. The container-packed oolong tea beverage is also manufactured in the same manner. However, the quality deterioration caused by the addition of sodium bicarbonate or ascorbic acid cannot be suppressed, and the flower scent which is unique to oolong tea is completely eliminated. The solution does not exist. In addition, the method described in the above prior art does not selectively enhance the floral flavor of the oolong tea, or even the bitter and astringent component is extracted in a large amount, and in the case of long-term preservation, it may be The quality is significantly degraded. An object of the present invention is to provide a container-packed oolong tea beverage which can suppress deterioration of quality of a container-packed oolong tea beverage accompanying heat sterilization and long-term storage, and can maintain flower scent for a long period of time. [Means for Solving the Problems] In order to solve the above problems, the present inventors have devote themselves to the results of the review of the investigations. 'It was found that the oolong tea raw materials were fried under specific conditions, and the fried oysters 201106868 tea was obtained, and the fried rice was extracted with hot water. Baked oolong tea, and obtained the roasted oolong tea extract, which is included as part of the oolong tea dip, which can reduce the heating odor after the heat sterilization treatment, and further reduce the flavor deterioration during long-term storage, specifically, can reduce oxidation It degrades the odor and maintains the rich floral fragrance unique to oolong tea. In addition, in the past knowledge, if oolong tea is roasted under specific conditions, the refreshing aroma of the tea is reduced and the fragrant scent is produced because of the roasting, and the surprising result is that the oolong tea is known to have a unique floral scent. The total amount of aroma components is increased, and the known 2,4-heptadienal which is easily deteriorated to an inappropriate taste is reduced. Further, it was confirmed that the container-packed oolong tea beverage which maintains the above-mentioned floral scent can be manufactured by using the roasted oolong tea which changes the composition of the aroma component by the specific rot, and the present invention is completed. That is, the present invention relates to the following items. [1] A method for manufacturing a container-packed oolong tea beverage, comprising the steps of directly blasting oolong tea raw material by flame to obtain fried oolong tea; and extracting the roasted oolong tea hot water to obtain a fried oolong tea extract; The step of heat-sterilizing the roasted oolong tea extract. [2] The manufacturing method as set forth in [1], wherein the oolong tea raw material is pulverized to a size of 3 to 1 mm, and it is directly fired. [3] A kind of fried oolong tea, which is characterized in that the oolong tea raw material is directly obtained by flame roasting. [Effects of the Invention] -8 - 201106868 In the present invention, a container-packed oolong tea beverage can maintain a rich floral fragrance even when subjected to heat sterilization and long-term storage, and the flavor deterioration occurring during storage is suppressed. It is an active ingredient for imparting rich floral fragrance and suppressing the deterioration of flavor. It is a fried oolong tea that is sautéed with oolong tea ingredients under specific conditions and has an advantage that it does not affect the natural flavor of oolong tea. [Embodiment] (Fried oolong tea) The oolong tea leaves the leaves of the oolong tea dried and shaded (waste), and then oxidizes and ferments the eucalyptus leaves in the bamboo cage and the like, and the oxidative fermentation proceeds to 30% to 70. °/. The left and right time|vectors are made into a crude tea by stopping the fermentation by heat treatment in a boiler, and then dried, and dried to obtain purified tea. The fried oolong tea of the present invention means that the crude tea and/or refined tea for oolong tea is directly subjected to a blasting treatment by a flame. As for the leaves of oolong tea, 只要' is C. sinensis of the genus Hawthorn and Camellia, and any one can be used. For example, var.sinensis (Chinese species) can be used as one of the suitable forms. In addition, 'Oolong tea can also use the commercially available oolong tea (refined tea). This oolong tea can use red oolong, swelled tea, reminder tea, Wuyi narcissus, Wuyi odd species 'Guangdong phoenix narcissus, Tieguanyin, gold laurel, color , Oolong, Taiwan's frozen top, heap of tea, Menglu heap tea and so on. The leaf portion of the raw material leaf can be used, and any one of the leaves, stems, or a mixed portion thereof can be used, and it is preferred to use the stem selectively. By roasting, a fragrant scent such as a pyrazine is produced. However, this pyrazine increases or increases the bitter taste of catechins and/or caffeine -9 - 201106868. It does not affect the natural flavor of the oolong tea dip as a base. 'The use of fried oolong tea for the purpose of suppressing the deterioration of quality caused by heat sterilization or long-term storage is based on the use of catechins and caffeine. The stem is better. The fried oolong tea of the present invention is characterized in that the drum rotissing machine is used for frying, and is directly baked in a flame. By using a drum-type roasting machine to directly bake in flames, it is known as the aroma component of oolong tea (agar alcohol, geraniol, nerolidol, jasmonide, methyl jasmonate, cis-jasmone) , 吲哚) The total amount of 2,4-heptadienal which is known to be easily degraded and disgusting odor is reduced. The drum roasting machine may be a continuous roasting machine or may be a batch roasting machine. Among the drum rotisserie, a rotary drum type far infrared ray rotator is exemplified as one of the suitable types. The condition of directly blasting by flame is determined by the quality of the raw material (for example, moisture content, etc.) and the amount of input. Generally, the temperature (set temperature of the roasting machine) is 150 to 250 ° C, preferably 160~ 180 t, roasting time is 3 ~ 10 minutes 'It is about 5~9 minutes, in addition, the temperature of the tea leaves at the exit is 1 2 0 ~ 1 80 °C. In addition, when the oolong tea is pulverized to a size of about 3 to 1 〇mm, it is easy to uniformly decoct. The roasting machine is not limited to any one, and the rotary drum type far infrared ray roasting machine is suitable for being sautéed uniformly. As described above, the fried oolong tea of the present invention is obtained by directly baking the crude tea in a flame, and the crude tea is dried by a drum dryer or a microwave dryer to make the moisture content in the tea. If it is about 5% or less, it is preferably directly blasted by flame-baked -10-201106868. In this manner, the roasted tea, dried, and drum-baked roasted oolong tea was increased by about 1.1 times before the roasting. In the case of using green tea as a tea leaf, the floral components are greatly reduced, so the increase in the floral component is considered to be a specific phenomenon produced by the combination of oolong tea and direct flame-baking. Among the floral notes, the increase of cis-jasmone, jasmonide and methyl jasmonate was particularly remarkable, the cis-jasmone was increased by 1.5 times or more, and the jasmine lactone and methyl jasmonate were more than doubled. Another feature is that the agar alcohol is not observed in the conventional extraction method or directly in the flame baking except for the flame roasting, and the direct baking by the flame is increased by about 1 _ 3 times. Further, among the floral notes, it is known that such a component is a cause of heating odor during heat sterilization (refer to Japanese Patent Laid-Open Publication No. 2004-1 47606, claim 2), and the present invention is directly The roasted oolong tea, which is roasted in a flame, is also characterized by a reduction of about 0.7 times. That is, if the flame is directly baked by the present invention, the floral composition of the oolong tea will change. Specifically, the total amount of aroma components of the floral (A) (saponin, geraniol, neroliol, jasmonide, methyl jasmonate, cis jasmonone) (A 1 ) other than hydrazine becomes About 1.2 times before roasting, the ratio of floral aroma (A1) to strontium (A2) ((A1) / (A2)) was changed from 2.9 before roasting to 5_1 after roasting. Further, if the present invention is directly sterilized by flame, the aroma component 2,4-heptadienal (B) which is easily deteriorated in oolong tea is reduced to about 0.65 times. -11 - 201106868 In the roasted oolong tea of the present invention, even after heat sterilization, the aroma component (A1) which is suitable for the oolong tea scent, and the ratio of the aroma components (A2, B) which are easily deteriorated into odor during heating or storage (A2, B) (A1)/(A2 + B) ) is 1 or more and is preferably 1 2 or more, and preferably 1 or more. By using oolong tea having a composition of this range, the extract is contained in a tea beverage, and it is a tea cake which can maintain a rich floral fragrance and suppress deterioration of quality even if it is subjected to heat sterilization or long-term storage. (Container-packed oolong tea dip) The container-packed oolong tea beverage of the present invention is characterized in that the above-mentioned fried oolong tea is used. That is to say: the step of directly roasting the oolong tea raw material by flame to obtain the oyster oolong tea; the step of extracting the oolong tea extract by extracting the hot water of the oolong tea; and heating and sterilizing the ookon tea extract . The extraction of fried oolong tea is carried out using hot water of 7 0 1 or more (preferably 8 0 to 9 5 〇, especially preferably 85 to 95 ° C) for 1 to 20 minutes (preferably 2 to 15 minutes, preferably For 3~1 0 minutes). If the extraction temperature is too low, the aroma components of the roasted oolong tea, especially the floral aroma, cannot be well extracted; if the extraction temperature is too high, the extraction time is too long, then the pyrazines of the oolong tea or even other ancient temperature components are also roasted. A lot is extracted. An agitation operation may be carried out during the extraction, or an organic acid or an organic acid salt such as sodium ascorbate may be added to the extraction solvent (hot water). The mixture of fried oolong tea and extraction solvent (hot water) is preferably 1: 15~1: 1〇〇. In addition, in the tea beverage of the present invention, the extract of the fried oolong tea is -12-201106868, and the total amount of the oyster sauce can be made. However, there is a situation in which the original flavor of the oolong tea is affected by the sautéing. It is preferred to blend in a part of the tea containing the roasted oolong tea extract. This can be used to prepare the extract of fried oolong tea separately and mixed with tea extract as oolong tea extract, or can be extracted in the raw material (Oolong tea fried oolong Zhu ' and then hot water extraction. As the base of oolong tea red Dragon, swelled tea, reminder tea, Wuyi narcissus, Wuyi qi, huangshuixian, Tieguanyin, gold laurel, color, oolong, Taiwan frozen top 氽 '萌芦堆茶, etc.. Fried oolong tea and The ratio of the leaf as the base or the extract of the oolong tea to the oolong tea as the base can be appropriately adjusted according to the type of oolong tea used as the base, the flavor of the extracting temperature, etc., and usually the relative raw materials are蓖 (or the total amount of tea glutinous rice), 'containing fried oolong tea baked Wumu I Zhu Zhu liquid) 1~100% by weight, preferably 15~5 〇 weight, then, after the obtained extract is cooled, it has been carried out In the method of passing the furnace, 'a centrifugal separator, a metal mesh', a velvet clay, a ceramic membrane, or the like can be used. If necessary, it is necessary to add ascorbic acid to the filtrate to prepare a blending solution for heat sterilization. By adding anti-bad blood, it is possible to further suppress the heat sterilization and long-term preservation deterioration of the oolong tea. The ascorbic acid is added to a concentration of 300 ppm or more, preferably 4 〇〇 ppm or more, in the blending solution. Further, ascorbic acid in the specification means a derivative selected from the group consisting of ascorbic acid, a derivative thereof, and one or more of these salts. In the case of sautéed fragrant beverages, the mixing of the base can be carried out using the mixing of Guangdong phoenix and oolong tea liquid, and the purpose of the extraction (or frying about 5% of the filter. On the cloth, the acid and the acid, the product, preferably, The product, the heat sterilization treatment can be carried out by a known method. In the case of a beverage, a predetermined amount of the above-mentioned preparation liquid is filled to the neck and is sterilized (for example, 1.2 mm H g, 1 2 1 , 7 minutes). Bottle or paper packaging, bottled beverages, for example, 1 2 〇 to tens of seconds for U Η T sterilization, etc. The oolong tea drink obtained in this way will have a rich floral fragrance and a pyrazine fragrance The taste becomes more mellow and thicker. Therefore, it becomes a container-packed beverage that can maintain the flower scent (one year, preferably 4 months or more) unique to oolong tea for a long period of time. [Examples] The experimental examples and the examples are illustrative of the present invention, and the present invention is not limited thereto. Example 1: Preparation of fried oolong tea The crude tea made of oolong tea (narcissus) is cut into 3~i〇mm. size , heating at 120 ° C with hot air drying). The moisture content after drying is 5% or less. Thereafter, the stem tea (〗 〖g) was heated to an internal temperature of 180 °C and baked for about 5 minutes. At the end of the tea, the temperature of the tea is taken out to the point, and it is cooled to produce a fried oolong tea. Example 2: Fried oolong tea extract, for example, in a can, and subjected to a koji. In the preparation of Pote ~ 1 50 ° C to maintain 1 has the effect of fried oolong tea, the aroma added spices, still ί for more than 6 months details specific to the stem part, 4 5 minutes (generally, will be dried Right drum type roasting set 1 4 5 °C time-14- 201106868 The 1 part of hot water (90 °C) was used to extract the fried oolong tea l〇g obtained in Example 1 for 5 minutes = in addition, use The stem tea which was directly subjected to flame-frying treatment of Example 1 was not subjected to, and the stem tea portion (non-fried) was recovered from the crude tea, and the stem tea was subjected to hot air drying (general heating) to The extraction was carried out in the same manner. The aroma components of the obtained extract were analyzed by stirring adsorption using SBSE (Stir Bar Sorptive Extraction) and Twister (manufactured by Stir Bar coated polydimethylsiloxane; manufactured by GERSTEL). (Adjustment of analytical sample) Sample (weighing): 10g Adsorption temperature: 2 5 °C (room temperature) Adsorption time: 30 minutes (analysis equipment and conditions) TDS condition (Thermo Desorption System, heating desorption system Loading Set)
Desorption Temp. 20°C(〇.5min)〜200°C(60〇C/min，4.5min hold)Desorption Temp. 20°C (〇.5min)~200°C (60〇C/min, 4.5min hold)
SplitlessSplitless
Instrument GERSTEL TDS 2 GC-MS conditionInstrument GERSTEL TDS 2 GC-MS condition
Column Column Temp. Injection Temp. Flow RateColumn Column Temp. Injection Temp. Flow Rate
Inert Cap WAX-HT(60mx〇.25mm I.D., Film 0.25μηι) 70°C (5min)〜260°C (3°C /min) -150°C 〜240°C(12°C/sec，5min hold) 1.9mL/minInert Cap WAX-HT (60mx〇.25mm ID, Film 0.25μηι) 70°C (5min)~260°C (3°C /min) -150°C ~240°C (12°C/sec, 5min hold ) 1.9mL/min
Splitless lminSplitless lmin
Instrument Agilent GC 6890, MSD 5973N -15- 201106868 將結果揭示於表1。由表1明顯可知’若直接以火焰進 行煎焙，則花香沈香醇、香葉醇、橙花叔醇、茉莉內酯、 茉莉酸甲酯、順式茉莉酮、吲哚）之總量增加爲1 · 1倍。 特別是除了吲哚以外的花香（A1 )總量大幅增加爲1.24倍 ，其中尤其以順式茉莉酮、茉莉內酯及茉莉酸甲酯的增加 爲顯著，順式茉莉酮增加爲1 . 5倍以上，茉莉內酯及茉莉 酸甲酯增加爲2倍以上。沈香醇在一般的乾燥（加熱）的 情況完全沒有觀察到增加，而相較於直接以火焰煎焙增加 爲約1 . 3倍。 另一方面，藉由直接以火焰煎焙，吲哚（A2 )減少爲 約〇.7倍，2,4-庚二烯醛（B )之總量減少爲約0.65倍。 算出花香（A1 )對於吲哚（A2 )之比例（（A1)/(A2) )，在非煎焙的情況爲2 · 9，相對於此，在一般的乾燥（ 加熱）的情況爲4.1，在直接以火焰煎焙的情況爲5 . 1，可 知適宜的花香比例會因爲煎焙，特別是直接以火焰煎焙而 增加。進一步’算出加熱殺菌後仍具有適宜烏龍茶花香的 香氣成分（A1)與在加熱或保存中容易變質爲異味的香氣 成分（A2，B )的比例（（A1)/(A2 + B))，則在非煎焙的情 況爲0 · 8 6，相對於此，在一般的乾燥（加熱）的情況爲 〇·94，在直接以火焰煎焙的情況爲1 .60。 -16- 201106868 [表1] 烏龍茶原料 一般加熱 遠紅外線煎焙 (非煎焙） (本發明品） Linalool 2,868,313 2,731,211 3,656,466 Jasminlactone 947,296 2,722,81 1 3,352,660 Geraniol 2,463,008 2,819,873 2,077,129 A1 Nerolidol 3,909,445 2,049,860 2,678,152 Methyl jasmonate 306,716 460,074 613.432 cis-Jasmone 1,424,733 2,397,154 2,441,243 A2 Indole 4,180,045 3,230,041 2,913.488 ^ (E,Z)-2,4-Heptadienal 4,559.279 5,305,136 3,024,199 (E,E)-2,4-Heptadienal 5,152,373 5,480,205 3,305,449 A1之總量 11,919,511 13,180,983 14,819,082 (1.10) (1.24) 花香之總量(Al+A:2) 16,099,556 16,411,024 17,732,570 (1.02) (1.10) A1/A2 2.85 4.08 5.09 B之總量 9,711,652 10,785,341 6,329,648 (1.11) (0.65) A1/(A2+B) 0.86 0.94 1.60 ※下方的（）表示將非煎焙定爲1時的增加率。 接下來，使用一般的乾燥（加熱）烏龍茶萃取液，與 直接以火焰煎焙的本發明申請案之煎焙烏龍茶萃取液，由 4人進行官能評估。其結果，在一般的乾燥（加熱）烏龍 茶萃取液的情況被評價爲芳香的前味弱，在本發明申請案 之煎焙烏龍茶萃取液，可得到在前味之中有芳香的香味， 以及味道帶有甘味的評價（亦即，前味與後味增強的評價 )° 前味（亦稱爲前調（top note))，是指依照揮發度相對 地將香味分類成3個部分的其中一個，一般而言，是由低 沸點而高揮發性的物質所構成，是決定飲料最初印象的香 -17- 201106868 味成分。此處是將在飲用前由鼻子所感覺到的香味，含在 口中的瞬間由鼻孔感覺到的香味稱爲前味。另外，後味（ 亦稱爲後調（last note))與香味的深度與味覺有關，一般 而言是由低揮發性而較高沸點的物質所構成的成分，此處 是指在飲用時以味覺的形式感覺到的香味。 實施例3 .容器包裝茶飲料 將實施例1所製造的煎培烏龍茶1 g與水仙及色種的混 合茶葉59g混合’而當作萃取原料。以熱水攪 拌5分鐘’同時萃取並將萃取液回收，將其粗過濾之後， 冷卻至20°C以下，進行由離心分離方式進行的過濾之後， 添加抗壞血酸（最終配合成爲300ppm的量），進一步添加 碳酸氫鈉使茶飲料pH成爲6.0左右。加水至5L而製成調合 液’在140 °C對其進行I5秒鐘殺菌，在82°c充塡至罐子， 得到烏龍茶飲料（煎焙烏龍茶添加飲料）。另外，不添加 煎焙烏龍茶’亦即使用水仙及色種的混合茶葉（6〇g )， 以相同的方式調製茶飲料（通常烏龍茶飲料）以作爲比較 。關於剛製造之後及保存後之茶飲料，對其香味作官能評 估。 若比較剛製造之後的香味，則添加煎焙烏龍茶的飲料 ’係前味增強，亦被賦予了濃郁感、甘味，而前味與後味 相調和而取得整體的平衡’並具有新鮮而且良好香味的烏 龍朱飲料。另外’關於保存後茶飲料的香味的官能評估結 果揭示於表2。由表2明顯可知，含煎焙烏龍茶萃取液的容 -18- 201106868 器包裝烏龍茶飲料，即使在任一個溫度帶保存，與無添加 (通常烏龍茶飲料）相比皆表現出良好的香味。 由以上的結果看來，提示了含有煎焙烏龍茶萃取液所 製造的容器包裝烏龍茶飲料，花香增強，而且清爽，即使 在長期保存後仍能維持其良好的香味，伴隨保存所產生的 氧化劣化臭味會受到抑制，即使是經過1年的長期保存， 仍然能維持商品價値。 [表2] 評估試樣 保管溫度 保管期 評分 意見 煎焙烏龍茶添加飲料 5c'C 5分 烏龍茶特有的香味且良好 37〇C 3週 4.8 帶有香味，味道清爽 55〇C 3.8 氧化劣化臭味少 5cC 5分 烏龍茶特有的香味且良好 2個月 37〇C 4.3 帶有香味，味道清爽 通常烏龍茶飲料. 5°C 5分 烏龍茶特有的香味且良好 373C 3週 4.5 感覺到氧化劣化臭味。 55 °C 3.3 強烈感覺到氧化劣化臭味 5°C 2個月 5分 烏龍茶特有的香味且良好 37°C 4.0 香味微弱。 *以5分爲滿分來計分。3分以下沒有作爲商品的價値 -19-Instrument Agilent GC 6890, MSD 5973N -15-201106868 The results are disclosed in Table 1. It is apparent from Table 1 that the total amount of floral agarwood, geraniol, nerolidol, jasmonide, methyl jasmonate, cis-jasmone, hydrazine is increased if it is directly baked in a flame. 1 · 1 time. In particular, the total amount of floral aroma (A1) other than cockroaches increased significantly by 1.24 times, with the increase of cis-jasmone, jasmonide and methyl jasmonate being particularly significant, and the increase of cis-jasmone was 1.5 times. Above, the increase in jasmonide and methyl jasmonate is more than twice. In the case of the general drying (heating), the linalool was not observed to increase at all, and was increased by about 1.3 times as compared with the direct flame blasting. On the other hand, by directly blasting with flame, the enthalpy (A2) is reduced to about 77 times, and the total amount of 2,4-heptadienal (B) is reduced to about 0.65 times. The ratio of (A1) to 吲哚(A2) ((A1)/(A2)) is calculated, and in the case of non-refreshing, it is 2·9, whereas in the case of general drying (heating), it is 4.1. In the case of directly blasting with flame, it is 5.1, and it is known that a suitable floral proportion is increased by blasting, especially directly by flame blasting. Further, 'the ratio of the aroma component (A1) which has a suitable oolong tea scent after heat sterilization to the aroma component (A2, B) which is easily deteriorated into odor during heating or storage ((A1)/(A2 + B)) is calculated. In the case of non-refreshing, it is 0·86. In contrast, in the case of general drying (heating), it is 〇·94, and in the case of directly blasting with flame, it is 1.60. -16- 201106868 [Table 1] Oolong tea raw materials are generally heated far-infrared fried (non-fried) (Inventive product) Linalool 2,868,313 2,731,211 3,656,466 Jasminlactone 947,296 2,722,81 1 3,352,660 Geraniol 2,463,008 2,819,873 2,077,129 A1 Nerolidol 3,909,445 2,049,860 2,678,152 Methyl jasmonate 306,716 460,074 613.432 cis-Jasmone 1,424,733 2,397,154 2,441,243 A2 Indole 4,180,045 3,230,041 2,913.488 ^ (E,Z)-2,4-Heptadienal 4,559.279 5,305,136 3,024,199 (E,E)-2,4-Heptadienal 5,152,373 5,480,205 3,305,449 A1 total 11,919,511 13,180,983 14,819,082 (1.10 (1.24) Total amount of floral notes (Al+A: 2) 16,099,556 16,411,024 17,732,570 (1.02) (1.10) A1/A2 2.85 4.08 5.09 Total amount of B 9,711,652 10,785,341 6,329,648 (1.11) (0.65) A1/(A2+B) 0.86 0.94 1.60 * The lower part () indicates the increase rate when the non-frying is set to 1. Next, the general dried (heated) oolong tea extract was subjected to functional evaluation by four persons with the rotted oolong tea extract of the present invention directly defrosted by flame. As a result, in the case of a general dry (heated) oolong tea extract, it is evaluated that the fragrant taste is weak, and in the rotted oolong tea extract of the present application, an aromatic scent and taste are obtained in the front odor. Evaluation with sweet taste (that is, evaluation of the first taste and after taste enhancement) ° The front taste (also known as top note) refers to the relatively classified fragrance into three parts according to the degree of volatility. In general, it is composed of a substance having a low boiling point and a high volatility, and is a flavor component of the fragrance -17-201106868 which determines the initial impression of the beverage. Here is the scent that will be felt by the nose before drinking, and the scent that is felt by the nostrils at the moment of being in the mouth is called the front odor. In addition, the aftertaste (also known as the last note) is related to the depth of the scent and the taste. Generally speaking, it is composed of a substance with a low volatility and a high boiling point. Here, it means a taste when drinking. The scent that feels in the form. Example 3. Container-packed tea beverage 1 g of the fried oolong tea produced in Example 1 was mixed with 59 g of mixed narcissus and color tea leaves' as an extraction material. Stirring with hot water for 5 minutes' while extracting and extracting the extract, coarsely filtering the solution, cooling to 20 ° C or lower, and performing filtration by centrifugation, then adding ascorbic acid (final blending amount is 300 ppm), further The sodium carbonate was added to make the pH of the tea beverage to about 6.0. Water was added to 5 L to prepare a blending solution, which was sterilized at 140 ° C for 1 5 seconds, and then filled into a can at 82 ° C to obtain an oolong tea beverage (fried oolong tea added beverage). In addition, a tea drink (usually an oolong tea drink) was prepared in the same manner as a comparison, without adding fried oolong tea, even with mixed tea leaves (6 〇g) of water narcissus and color. Regarding the tea beverage immediately after manufacture and after storage, the flavor was evaluated as a fascia. If the flavor is just after the manufacture, the beverage added with the fried oolong tea is enhanced in flavor, and is also given a rich and sweet taste, while the front and the aftertaste are blended to achieve an overall balance' and has a fresh and good aroma. Oolong Zhu drink. Further, the results of the functional evaluation of the aroma of the preserved tea beverage are disclosed in Table 2. As is apparent from Table 2, the packaged oolong tea beverage containing the fried oolong tea extract, even in any temperature zone, exhibited a good aroma compared to no addition (usually oolong tea beverage). From the above results, it is suggested that the container-packed oolong tea beverage prepared by the roasted oolong tea extract has enhanced floral aroma and is refreshed, and can maintain its good flavor even after long-term storage, accompanied by oxidative degradation odor caused by preservation. The taste will be suppressed, and even after one year of long-term preservation, the price of the commodity can be maintained. [Table 2] Evaluation of sample storage temperature Storage period rating opinion fried oolong tea added beverage 5c'C 5 points Oolong tea-specific fragrance and good 37〇C 3 weeks 4.8 With aroma, refreshing taste 55〇C 3.8 Oxidative deterioration and low odor 5cC 5 points Oolong tea's unique aroma and good for 2 months 37〇C 4.3 With aroma, refreshing, usually oolong tea drink. 5°C 5 points Oolong tea's unique aroma and good 373C 3 weeks 4.5 I feel oxidative deterioration odor. 55 °C 3.3 Strong sensation of oxidative deterioration odor 5°C 2 months 5 minutes Oolong tea has a unique aroma and is good 37°C 4.0 Aroma is weak. * Scored by 5 points. 3 points or less is not the price of the commodity 値 -19-