201130423 六、發明說明： 【發明所屬之技術領域】 而得以降低茶葉的苦溫 本發明係關於一種利用簡單的手法 度，並增加茶葉的甘甜度的方法。 【先前技術】 到目前為止，我們知道太陽光對於茶葉的照射狀況歓 的風味。此乃由於因太陽光的照射，而使得與茶 “‘ 成分茶胺酸’會轉變成與茶的苦溫度相關的成分兒 說，與甘甜度相關的胺基酸的中心成分茶胺酸，是在茶^^ 合成，再被輸送到茶葉；但是如果太陽光照射到苹’欠 就會分解產生乙胺，_乙时合献茶素。，余胺酸 ^此，以高級煎茶_名的玉露，至少在魏前2週 曰在作為原料的茶葉上覆蓋遮錄。像這^^遮蔽太陽201130423 VI. Description of the invention: [Technical field to which the invention pertains] It is possible to reduce the bitter temperature of tea leaves. The present invention relates to a method for utilizing a simple method and increasing the sweetness of tea leaves. [Prior Art] So far, we have known the flavor of sunlight on the illumination of tea leaves. This is due to the fact that due to the irradiation of sunlight, the tea "'component alanine" will be converted into a component related to the bitter temperature of the tea. The central component of the amino acid associated with sweetness is the acid. In the tea ^ ^ synthesis, and then transported to the tea; but if the sun shines on the apple 'is owed will decompose to produce ethylamine, _ B when the tea is offered., the residual acid, this is the high-grade sencha _ the name of the dew, At least 2 weeks before Wei, cover the tea leaves as raw materials. Like this ^^ shade the sun
条葉，有較高的甘甜度，苦溫度較低。另外，比起H 余）、二番茶(次批新茶），遮蔽太陽光而生長的茶葉复 」旦 較少，茶胺酸含量較多。 、八才、京3 1 因^就算是已採摘下來的茶H曝曬在太陽光下也合姆 “=|葉=:度增加’(為了不讓甘甜度減;: 另外，最近有各種嘗試欲利用太陽光來改良茶的風味 專利文獻1揭示了在蒸茶葉前，用紫外線照射生苹 藉以使茶香增加的技術。 、朱使“凋委， [習知技術文獻] [專利文獻] 專利文獻1 :日本特開平u—1()6號公報 【發明内容】 [發明所欲解決的問題] 以降低茶葉的苦 澀 因此本發明欲提供一種利用簡單的手法 201130423 度’並增高茶葉的甘甜度的方法。 [解決問題之技術手段] 本案發明人專心致力研究的結果，顛霜 ，，就會增加苦湿度，減少甘甜度的舊有觀/光照 亦即，依本發明的茶之風味改良方法，並 $長在38。〜·聰之可見光照射生茶葉的步驟fJJ 驟’可以減少茶的苦溫度，增加茶的甘啦 J由^^射步 茶之風味改良方法可以用在減少茶的苦“ 的甘Ϊ度，ί是減少茶的苦溫度同時增加茶的甘i 余 ^值波長在彻〜560nm之可見光，為例如藍光或綠光 時 m56()nm 葉的步驟 月ϋ述生命葉，以剛採摘下來後的生茶葉為佳 刖 下為佳。 包 述峰值波長在380〜560腿之可見光的照射時^以6小時以 明t另—實施㈣為—種茶的製造方法，其特徵為 本發明之又另一實施樣態為一種光昭射番…、 —........ 兀，，、、射忒置，應用於前述茶 徵為：句各 ' 560nm之可見光照射的光源。 ，味改良方法與茶的製造方法，其特徵為：包含=== 長在380〜560nm之可目冰昭封aa止π 此夠以峰值波 [發明的效果] 依據本發明的構造，就算採茶前芩葦去 理，藉由對於剛採摘下的茶葉進触^又^遮光處 以很容㈣降絲的絲度，錄茶葉增高相j切射’就可 【實施方式】 以下詳述本發明。 本發明為茶之風味改良方法。本發騎使 ，茶花目山茶花科山茶花屬的f'賴之茶觸ϋ，、，是 有特別限定，可以使用各品種的茶葉。勺才、茱，並沒 4 201130423 本毛月的命之風味改良方法，具有以峰·信:古具力 ίίίΪ照葉的光照射步驟。前述峰值波'^在38Q〜560= 光/光、綠光等，其中照射峰值波長在 可以明顯的在490〜55—左右之綠光時， ΐ因λ成分，可列舉出者為兒茶素(尤有關於溫味)及咖 等之胺基酸。、古味〕，與甘甜度有關的成分’可列舉出者為茶胺酸 以剛之風味改良方法中，作為光騎縣的茶葉， 欠葦命茱為佳。、另外，所謂『剛採摘下的茶葉』是指生 U木县二下12小日寸以内而言。此乃由於生茶葉採下後隨著時 間、、二^，、易於增加苦澀度(易於減少甘甜度）。 f峰H長在380〜560nm之可見光強度並無限定，可在 之範圍内作適當的選擇，但在以咖為光源 =則例如Μ 0.5〜2,〇lm-2s-l 為佳，且以 Κ1 5jjm〇im_2s_ 佳。^果未滿0·5μηι〇1πΓ23-1時，光強度不充分，而無法顯現充分 ^’效果亦無法顯現更進 阳一另f :，料值波長在遞〜之可絲的絲雖無特別 限^ ’但轉用哪較為適宜。因為所放射之光的波 由半導體的能隙所決定，故可以得到所期待的單-色。但是Γ本 ，明所採用的錢’ jP、魏以峰值波長在前述彻〜56Q麵之 光照射的話，並不限定於LED，例如可經由選擇性地使獨〜 ^nm之可見光透射的截# (Cut sheet) ’讓太陽光照触茶葉。又， 考X月中，雖可使用♦值波長在380〜560]^之可見光單獨照 射’但若待騎低苦溫紅效果產生騎 混用其他的光。 ❿J以併用或 I述蜂值波長在380〜56〇nm之可見光的照射時間以6小時以 下為么，2〜4小時更佳。若超過6小時，反而是苦澀度就會增高， 而甘甜度降低。 曰g 201130423 為光光=例如作 前述ΐ=Τ光上裝置亦 t月有關之絲射步驟之實施態 力二 L為了軌更細_空制’另設有判別部4及光照射條 的-:部2係如圖2所示’在平板狀的基板22 及顧色L则，該圓1例如為砲 LED21以可獨立變更發光強度之方 6的:部狀可藉由操作者之輸入來判別光照射對象之茶葉 光照射條件設定部5可以根據茶葉6的品種、狀態等，產生 ίίί定發光強度及照射時間的外部控制信號，並將此外部控制 ^傳达到電力供給部3。具體而言，對於例如已將顯示茶葉6 等的識別訊號與外部控制信號的識別訊號成對儲存的 D1進行存取…方面確認對應於茶葉6 電=給寺的外^控制信號’同時將該外部控制信號傳送到 立R j ^判另^部4、S照射條件設定部5、控制信號確認、資料儲存 二番’7在ΪΪ施樣態中係以資訊處理裝置7所構成。此一資訊處 ϋ置7 ’如圖3所示，包含CP麵、内建記憶體撤、硬碟機 寻外接3存裝置103、數據機等通信介面I。4、顯示器I。5、滑鼠 ^鍵盤等之輸入裝置1〇6等。並藉由依照設定於内建記憶體⑽ =接儲存裝置103等之既定區域的程式，而使^⑽丨與其周 f设備啟動之方式，來發揮判別部4、光照射條件設定部5、控 信號確認資料收藏部D1之功能。資訊處理裝置7可以是通用電 201130423 腦，也可以是專用電腦。 像這樣對生茶葉照射特 贿，增㊣絲的甘甜度。 =叫低茶葉的苦 保存’可以使茶葉維持在處理過的茶葉冷凍 包含該光照射步增高的狀態。 該光照射步驟來料，可為本《明之-態樣。利用 :⑵製茶方法 時：光.===為煎!的製茶方法 ⑴蒸煮加熱(蒸熱）、（2)在埶風;^f/厭列：：料的製茶步驟·· ^、(獅萎變軟的茶葉均勻n地供乾(粗 烘乾，並將茶葉搓撿成較細長ϋ 邊輕揉-邊 葉慢慢地絲，形成煎茶財馳盤上讓茶 明的製茶方法製紗他麵狀⑹⑽°在利用本發 步驟r，用該種類的茶之-:二i茶:i光照射步㈣ [貫施例] 於該ϊϊ=了實施例以更詳細說明本發明，但本發明並非限定 〈貝無1 >LED光照射實驗 透過靜岡縣中遠農林事務所的介紹， 葉製茶農業合錄㈣ 騎郡森町薄 -番茶而_葉持續⑽之冗未蝴^ 以前(上午9〜11點左右)以僅取1芯2葉在中午 的茶葉放人歸袋m料 置巧。摘下 時後，用財。糾，由;^驗===保存數小 採摘下到實驗開始大約經過了 5〜7小時。”竭°，故從茶葉 本實驗内容如下。將錢約㈣放人54尬的翻塑膠杯， 201130423 太本㈣相子内’以各種光照射條件保存。 本貫驗的光照射條件如下： 1卞仔 條件1 :黑暗 條件2 .照射綠光(峰值波長522nm) 條件3 .照射藍光(峰值波長470nm；) 強度)係如圖4(a)、（b)所示。U 3的各知射光之光譜(縱軸為光 關於在像簡易積分球的箱子裡 =ί=4、8、17、26，‘= Ϊ=ί ==味覺評估(感官評估），之後^冷又 的古咖〜5的數值來評分，麵越高則 本貫驗在室溫(RT : 21。〇與4。(：下進行。另外，麻.門私 射時間為G小時的樣本置tc下 ίί;ί度貫驗結果如表1及圖5⑻、_示。另外，、圖5縱轴 [表1]The leaves have a higher sweetness and a lower bitter temperature. In addition, compared with H) and Erfan tea (second batch of new tea), the tea leaves that grow in shade of sunlight are less complex and have a higher content of the alanine. , Bacai, Jing 3 1 Because ^ even the tea that has been picked H is exposed to the sun, and hehes "=|Leaf =: increase in degree" (in order not to let the sweetness decrease;: In addition, there have been various attempts Using Sunlight to Improve the Flavor of Tea Patent Document 1 discloses a technique for irradiating raw tea with ultraviolet rays to increase the aroma of tea before steaming the tea leaves. Zhu Zhe, [Practical Technical Literature] [Patent Literature] Patent Literature 1 : Japanese Unexamined Patent Publication No. Hei. No. 6 (Summary of the Invention) [Problems to be Solved by the Invention] To reduce the bitterness of tea leaves, the present invention is intended to provide a simple method of using 201130423 degrees and increasing the sweetness of tea leaves. [Technical means for solving the problem] The inventor of the present invention concentrates on the result of the research, and the frost is increased, and the bitterness and humidity are reduced, and the old-looking/lighting of the sweetness is reduced, that is, the method for improving the flavor of the tea according to the present invention, And long in 38. ~· Congzhi visible light irradiation of raw tea steps fJJ step 'can reduce the bitter temperature of tea, increase the tea's Gan La J ^ ^ ^ step tea flavor improvement method can be used to reduce the bitterness of tea" The degree of sweetness, ί is minus The bitter temperature of the tea is increased at the same time, and the wavelength of the tea is in the visible light of ~560 nm. For example, in the case of blue light or green light, the step of m56() nm leaves the life leaf, and the raw tea leaves just picked. It is better to use it for the purpose of illuminating the visible light with a peak wavelength of 380 to 560 legs, and to implement (4) for the production of the tea, which is another embodiment of the invention. The form is a kind of light, and the .,,, and 忒 , are applied to the above tea sign: the light source of the visible light of 560 nm. The taste improvement method and tea The manufacturing method is characterized in that it includes === a length of 380 to 560 nm, which can be seen as a peak wave. [Effect of the invention] According to the structure of the present invention, even before tea picking The invention is described in detail below by the fact that the freshly picked tea leaves are touched and the shading is very close (four) silky silk, and the tea leaves are increased. Flavor improvement method. This hair ride makes, the Camellia Camellia Camellia genus f' Lai's tea touches, There are special restrictions, you can use all kinds of tea. Spoon, 茱, and did not 4 201130423 This Maoyue's flavor improvement method, with the peak letter: the ancient force ίίίΪ leaves the light irradiation step. The peak wave '^ is in 38Q~560= light/light, green light, etc., in which the peak wavelength of the illumination is in the green light which can be obviously around 490~55-, and the λ component can be cited as catechin ( In particular, the amino acid of the taste and the coffee, the ancient taste, and the ingredient related to the sweetness are listed as the tea leaves of the light riding season.茱 is better. In addition, the so-called "tea leaves just picked" refers to the birth of Umu County within 12 days of the second. This is because the raw tea leaves are easy to increase bitterness (easy to reduce the sweetness) with time and time. The intensity of visible light having a f peak H of 380 to 560 nm is not limited, and may be appropriately selected within the range, but in the case of using a coffee as a light source = for example, Μ 0.5 to 2, 〇lm-2s-l is preferable, and Κ 1 5jjm〇im_2s_ Good. ^When the fruit is less than 0·5μηι〇1πΓ23-1, the light intensity is not sufficient, and the effect cannot be fully realized. The effect cannot be seen even more positively. Another f: The wavelength of the material is not particularly special. Limit ^ 'but it is more appropriate to switch to. Since the wave of the emitted light is determined by the energy gap of the semiconductor, the desired single-color can be obtained. However, if the money 'jP and Wei's peak wavelengths used in the above-mentioned light-to-56Q surface are irradiated, it is not limited to LEDs, for example, by selectively transmitting visible light of ~^nm. (Cut sheet) 'Let the sun shine on the tea leaves. Also, in the X month of the test, although the visible light with a wavelength of 380 to 560] can be used alone, the other light can be used for riding. ❿J is used in combination with or as described above, and the irradiation time of visible light having a wavelength of 380 to 56 〇 nm is 6 hours or less, and more preferably 2 to 4 hours. If it is more than 6 hours, the bitterness will increase and the sweetness will decrease.曰g 201130423 for light = for example, the above-mentioned ΐ = Τ 上 装置 亦 亦 亦 t t t t t t t t t t t L L L L L L L L L L L L L L L L L L L L L L L L The part 2 is as shown in FIG. 2'. In the case of the flat substrate 22 and the color L, the circle 1 is, for example, the cannon LED 21, which can independently change the luminous intensity 6 : the shape of the part can be input by the operator. The tea leaf light irradiation condition setting unit 5 that determines the light irradiation target can generate an external control signal for the light emission intensity and the irradiation time in accordance with the type, state, and the like of the tea leaf 6, and transmit the external control to the power supply unit 3. Specifically, for example, access is made to D1 in which the identification signal indicating the tea leaf 6 or the like is stored in pairs with the identification signal of the external control signal, and the external control signal corresponding to the tea leaf 6 is given to the temple. The external control signal is transmitted to the vertical R j ^ the other part 4, the S irradiation condition setting unit 5, the control signal confirmation, and the data storage "7" are constituted by the information processing device 7 in the configuration state. As shown in FIG. 3, the information device 7 includes a communication interface I such as a CP surface, a built-in memory, a hard disk drive external storage device 103, and a data machine. 4. Display I. 5, mouse ^ keyboard and other input devices 1 〇 6 and so on. The determination unit 4 and the light irradiation condition setting unit 5 are displayed in such a manner that the built-in memory (10) is connected to a predetermined area of the storage device 103 and the like, and the device is activated by the device (f) and the device f. The control signal confirms the function of the data collection department D1. The information processing device 7 may be a general-purpose 201130423 brain or a dedicated computer. In this way, the raw tea leaves are exposed to special bribes to increase the sweetness of the silk. = It is called bitter preservation of low tea leaves, so that the tea leaves can be kept frozen in the treated tea leaves, including the state in which the light irradiation step is increased. The light irradiation step is incoming, which can be the "light" state. Use: (2) Tea making method: light. === for frying! Tea making method (1) cooking heating (steaming), (2) in hurricane; ^f/disgusting:: tea making step ·· ^, (lion wilting The softened tea leaves are evenly dried (roughly dried, and the tea leaves are smashed into a slender ϋ ϋ 揉 揉 揉 边 边 边 边 边 边 边 边 边 边 边 边 边 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢 慢慢(6) (10) ° in the use of the present step r, using this type of tea -: two i tea: i light irradiation step (four) [Case of application] in this ϊϊ = the embodiment to explain the present invention in more detail, but the present invention is not限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 限定 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( Point to the left and right) to take only 1 core 2 leaves at noon, put the tea into the bag and make it happen. After picking up, use the money. Correction, by; ^ test === save the number of small picking to the beginning of the experiment It took 5 to 7 hours. "Exhaustion °, so the contents of this experiment from tea are as follows. Put the money about (four) into the 54-inch turn over the plastic cup, 201130423 Taiben (four) in the phase of 'with various light The light irradiation conditions of this test are as follows: 1 Condition 1 : Dark condition 2. Irradiation of green light (peak wavelength 522 nm) Condition 3. Irradiation of blue light (peak wavelength 470 nm;) intensity is shown in Figure 4(a) (b) shows the spectrum of each known light of U 3 (the vertical axis is light in the box like the simple integrating sphere = ί = 4, 8, 17, 26, '= Ϊ = ί == taste assessment ( Sensory evaluation), after the cold and the value of the ancient coffee ~ 5 to score, the higher the face is the normal test at room temperature (RT: 21. 〇 and 4. (: under. In addition, hemp. door private time For the G hour sample, set tc ίί; 度 贯 贯 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 如 。 。 。 。 。 。 。
^實驗結果顯示’在室溫下進行實驗形 高。另外，亦一間 I ‘ 201130423 果’在室溫下會比在4°C下更顯著。 <實驗2>太陽光照射實驗 將濱松市©區吳松町產的茶葉『付4，:』（日本商標），在實 驗當天10點30分左右採摘下，然後從u : 3〇到u : 〇〇在各種 條件下放置於太陽光下。另外，茶葉採摘下時的氣溫為贼。 樣本1是使用茶葉採摘下後直接放在太陽光下的。 茶葉包在藍色濾、_，放置於太陽光下的。 sL = SSL 看出因藍色濾、紙減光的太陽光，為 56〇〜^nm的，分被去除之藍、綠、與長波長綱紅色之混色光巧 澀度用=2¾分進^^!^估(感官評估）°味覺評估的苦 [表2] 越南苦溫度越高。實驗結果如表2。 樣本1 樣：$2 古澀度 4 2,5 澀度 的效果。另外果確光及綠光也有減低苦 <貫驗3>苦溫度成分分 度的效果。 在靜岡縣周智郡森町薄場 二番茶採摘下，將採摘下 ' 肀：$/·：；』（日本商標） 份試樣放在細概朗^ 每細克作為一 的箱子的頂面裝設L£D ; 躲帖4。立方公分 [保存(光照射)條件]親者保存(光照射)條件如下。^Experimental results show 'experimental height at room temperature. In addition, an I ‘ 201130423 fruit will be more pronounced at room temperature than at 4 ° C. <Experiment 2> Sunlight irradiation experiment The tea "Pay 4,:" (Japanese trademark) produced by Hamamatsucho, Hamamatsu City, was picked at about 10:30 on the day of the experiment, and then from u: 3〇 to u : 放置 Placed under the sun under various conditions. In addition, the temperature when the tea is picked is a thief. Sample 1 was taken directly under the sun after being picked using tea leaves. The tea leaves are in blue filter, _, placed under the sun. sL = SSL It is seen that the blue light, the paper dimming of the sunlight, is 56 〇 ~ ^ nm, and the blue, green, and long-wavelength red mixed colors are removed by using the =23⁄4 points. ^!^ Estimation (sensory evaluation) ° The bitterness of taste assessment [Table 2] The higher the bitter temperature in Vietnam. The experimental results are shown in Table 2. Sample 1: $2 ancient 4 4 2,5 涩 degree effect. In addition, the light and green light also have the effect of reducing the bitterness of the bitter temperature component. In the picking of the tea in the Mori-cho, Mori-machi, Mori-machi, Shizuoka Prefecture, the sample of the '':$/·:;』 (Japanese trademark) will be picked and placed on the top surface of the box. L£D; hide 4th. Cubic centimeters [Preservation (light irradiation) conditions] The conditions for the preservation of the relatives (light irradiation) are as follows.
Dark :保存於暗處 射下保存(_長：，光照射強度： 保存溫度：室溫⑼26.5。〇 保存(光照射)時間：0、2、4'24小時等4種時間。 201130423 情況母鐘獅―:欠崎光啡地簡在茶葉整體，維持此-5〇克的試樣，裝肋經過既定的時間後，每次取出 果二光2〜4小時的試樣，其苦溫度減少的結 風烘乾2下來，將試樣用微波爐作殺菁處理後，以熱 /· g脸，再轭以除氣包裝，於—2rc下冷凍保存。 心I^析前先將冷絲存的試樣粉碎，以5G%的乙腈進料 所得到的萃取液，用高效液相層 的含量。實驗結果如表3及表4及圖7〜9所ί 另卜，。表及圖中的略稱係指以下的化合物。 EGCG :表沒食子兒茶素沒食子酸酯 ECG :表兒茶酚沒食子酸 EGC :表沒食子兒茶酚 EC :表兒茶酚 [表3] 暗處Dark : Stored in the dark and saved (_length:, light intensity: storage temperature: room temperature (9) 26.5. 〇 preservation (light irradiation) time: 0, 2, 4'24 hours, etc. 4 times. 201130423 Situation The mother bell lion:: owe the singularity of the singularity in the whole tea, maintain the sample of this -5 gram, the ribs after a predetermined period of time, each time take out the sample of the fruit for 2 to 4 hours, the bitter temperature Reduce the knot air to dry down 2, the sample is treated with a microwave oven to kill the cyanine, then the heat / g face, yoke in degassing package, frozen storage in -2rc. Heart I ^ analysis before the cold wire The stored sample was pulverized, and the obtained extract was fed with 5 G% of acetonitrile, and the content of the high-performance liquid phase layer was used. The experimental results are shown in Table 3 and Table 4 and Figures 7 to 9 in addition, in the table and the figure. The abbreviated name refers to the following compounds: EGCG: epigallocatechin gallate ECG: epicatechin gallic acid EGC: epigallocatechin EC: epicatechin [Table 3] in the dark
[表4] 藍光 照射時數 -_ 每1克茶蓥的含是搐胡 EGCG ECG EGC EC 兒茶素 咖啡因 兒茶素缌計 0 90.7 19.2 56.9 6.2 0.0 27.2 173.0 2 91.6 18.8 52.8 2.6 0.0 22.1 165.7 4 78.9 17.1 53.7 12.2 0.0 20.3 162Ό 24 86.8 19.2 54.2 12.4 0.0 26.5 172.6 ^由所得到之分析結果，可以確認跟綠茶的澀感有關的酯型兒 余素(EGCG、ECG)經過照射數小時的藍光，即有減少的傾向。另 一方面，可以確認無論有沒有照射藍光，游離型兒茶素(EGc、Ec) 201130423 少。另一方面，可以確 始f射監光經過數小聘後就會減 由iiti; 藍光後，有減少的ί向 成分气苦感少賴向，是因紅茶*中的溫感 甘甜度成分分析 二番茶SC智 ί ： 實驗3相同。…、’為〇小纣、2.5小時2種以外’其餘與 每30分賴拌—次，以讓光均勻地照射在茶葉整體 茶忒行=存㈡m定f間後’，樣放入製 氣包妒，於2Γγ υ用‘、'、風烘乾約1個小時後，施以除 °細靖，細術存^ 層析=處理，然後將所得到的萃取液，用高效液相 10所ί 疋6種游離胺基酸的量。實驗結果如表5及圖 【表5】 氨基酸 ~¥ι〇〇克茶葉的含量(毫克) — L^m~ 暗處 565.5 藍光 621.0 L—天冬胺酸 112.9 118.5 L—建胺酸 157.9 WT5 [-絲氨酸 39.1 25.8 L—挂故胺 36.8 41.6 L-精氨酸 10.0 10.5 數度;== 11 201130423 有略微增加_向。另—方面，可以確纖射藍錢絲氨酸減少 了 3+0%以上。由此結果可以確認，對生茶葉照射藍光會使製苓後 的余葉中之甘甜度成分增加。 ’、 [產業上利用性] m t艮據本發明’可以_簡單的方法’降低茶*的苦溢度，旅 曰加余葉的甘甜度，而可容易地製造更高商品價值的茶。 圖式簡單說明】 圖 圖1係顯示依本發明之一實施樣態之光照射裝置的示意構造 圖2係顯示於同一實施樣態中之光照射部的平面圖。 ，3係同貝施樣·％中之資訊處理裝置的設備構造圖。 中""Μ 條件2及條件3 圖表圖5(a)、（b)係顯示實驗1(LED光照射實驗)的味覺評估結果之 之圖圖表6。⑻、（b)係顯示實驗2(太陽光照射實驗)中各照射光的光譜 的Si果S'^實驗3(苦溫度成分分析H EGCG(a)及咖⑻ 的^析示實驗3(苦溫度成分分析)中咖⑻及_ 素4:的瓣成分，中咖啡因瓣 結果圖之顯示實驗4(甘甜度成分分析)中各種游離胺基酸的分析 【主要元件符號說明】 1光照射裝置 2光射出部 12 201130423 21 LED 22基板 3電力供給部 4判別部 5光照射條件設定部 6茶葉 7資訊處理裝置 D1控制信號確認資料儲存部[Table 4] Blue light irradiation hours - _ per 1 gram of tea 蓥 contains 搐 EGCG ECG EGC EC catechin caffeine catechin 0 0 90.7 19.2 56.9 6.2 0.0 27.2 173.0 2 91.6 18.8 52.8 2.6 0.0 22.1 165.7 4 78.9 17.1 53.7 12.2 0.0 20.3 162Ό 24 86.8 19.2 54.2 12.4 0.0 26.5 172.6 ^ From the analysis results obtained, it can be confirmed that the ester-type geranium (EGCG, ECG) related to the sensation of green tea has been exposed to blue light for several hours. That is, there is a tendency to decrease. On the other hand, it was confirmed that there was little free catechin (EGc, Ec) 201130423 with or without blue light. On the other hand, it can be confirmed that after a few small hires, the light will be reduced by iiti; after the blue light, there is a decrease in the ί-to-component odor, which is due to the analysis of the warming sweetness component in black tea*.二番茶 SC智ί : Experiment 3 is the same. ..., 'for the small 纣 纣, 2.5 hours 2 kinds of 'others and every 30 minutes to mix - times, so that the light is evenly irradiated in the tea whole tea 忒 line = save (two) m set f after ', sample into the gas Packing, after 2 Γ υ using ', ', air drying for about 1 hour, applied to remove the fine Jing, fine surgery ^ chromatography = treatment, and then the resulting extract, using high-performance liquid 10 ί 量 The amount of 6 free amino acids. The experimental results are shown in Table 5 and Figure [Table 5] Amino Acid ~¥ι〇〇克 Tea Content (mg) — L^m~ Dark 565.5 Blue 621.0 L-Aspartic Acid 112.9 118.5 L—Amino Acid 157.9 WT5 [ - Serine 39.1 25.8 L - Hanging amine 36.8 41.6 L-arginine 10.0 10.5 Number of degrees; == 11 201130423 There is a slight increase in _ direction. On the other hand, it can be confirmed that the fiber-splitting blue money serine is reduced by more than 3+0%. From this result, it was confirmed that the irradiation of blue light on raw tea leaves increased the sweetness component in the remaining leaves after the mashing. ‘, [Industrial Applicability] m t艮 According to the present invention, the bitterness of the tea* can be lowered by the simple method, and the sweetness of the leaves can be easily obtained, and the tea of higher commercial value can be easily produced. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a plan view showing a light irradiation device according to an embodiment of the present invention. Fig. 2 is a plan view showing a light irradiation portion in the same embodiment. , 3 is the equipment structure diagram of the information processing device in the same class. Medium "" Μ Condition 2 and Condition 3 Graphs Figure 5 (a) and (b) show a graph 6 of the taste evaluation results of Experiment 1 (LED light irradiation experiment). (8), (b) shows the Si fruit S'^ experiment 3 of the spectrum of each irradiation light in the experiment 2 (solar irradiation experiment) (the analysis of the bitter temperature component analysis H EGCG (a) and the coffee (8) experiment 3 (bitter Temperature component analysis) The composition of the petals of Zhongca (8) and _ 4: the results of the caffeine flaps. The analysis of various free amino acids in experiment 4 (sweetness component analysis) [Main component symbol description] 1 Light irradiation device 2 light emitting unit 12 201130423 21 LED 22 substrate 3 power supply unit 4 determining unit 5 light irradiation condition setting unit 6 tea 7 information processing device D1 control signal confirmation data storage unit
101CPU 102内建記憶體 103外部儲存裝置 104通信介面 105顯示器 106輸入裝置 13101CPU 102 built-in memory 103 external storage device 104 communication interface 105 display 106 input device 13