WO2009119112A1 - 発酵茶飲料の製造法 - Google Patents
発酵茶飲料の製造法 Download PDFInfo
- Publication number
- WO2009119112A1 WO2009119112A1 PCT/JP2009/001394 JP2009001394W WO2009119112A1 WO 2009119112 A1 WO2009119112 A1 WO 2009119112A1 JP 2009001394 W JP2009001394 W JP 2009001394W WO 2009119112 A1 WO2009119112 A1 WO 2009119112A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- minutes
- tea leaves
- tea
- water
- gallate
- Prior art date
Links
- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 24
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- 244000269722 Thea sinensis Species 0.000 claims description 107
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims description 30
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims description 30
- 229940030275 epigallocatechin gallate Drugs 0.000 claims description 30
- 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 claims description 28
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 17
- 235000005487 catechin Nutrition 0.000 abstract description 17
- 150000001765 catechin Chemical class 0.000 abstract description 12
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract description 10
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract description 10
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract description 10
- 229940026509 theaflavin Drugs 0.000 abstract description 10
- 235000019606 astringent taste Nutrition 0.000 abstract description 9
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 abstract description 8
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- 229930185110 Theasinensin Natural products 0.000 abstract description 2
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- 241001122767 Theaceae Species 0.000 abstract 2
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- ZEASWHWETFMWCV-ISBUVJFSSA-N Theaflavin 3,3'-digallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C2=CC(=CC(=O)C(O)=C2C(O)=C(O)C=1)[C@@H]1[C@@H](CC2=C(O)C=C(O)C=C2O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 ZEASWHWETFMWCV-ISBUVJFSSA-N 0.000 description 46
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- YLQIFALAJQXJLU-UHFFFAOYSA-N theaflavin 3,3'-di-O-gallate Natural products OC1=C(C=Cc2c(cc(O)c(O)c2C1=O)C3Oc4cc(O)cc(O)c4CC3OC(=O)c5cc(O)c(O)c(O)c5)C6Oc7cc(O)cc(O)c7CC6OC(=O)c8cc(O)c(O)c(O)c8 YLQIFALAJQXJLU-UHFFFAOYSA-N 0.000 description 23
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- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 20
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- KMJPKUVSXFVQGZ-WQLSNUALSA-N [(2r,3r)-5,7-dihydroxy-2-[3,4,5-trihydroxy-6-oxo-1-[(2r,3r)-3,5,7-trihydroxy-3,4-dihydro-2h-chromen-2-yl]benzo[7]annulen-8-yl]-3,4-dihydro-2h-chromen-3-yl] 3,4,5-trihydroxybenzoate Chemical compound O([C@@H]1CC2=C(O)C=C(O)C=C2O[C@@H]1C1=CC(=O)C(O)=C2C(O)=C(O)C=C(C2=C1)[C@H]1OC2=CC(O)=CC(O)=C2C[C@H]1O)C(=O)C1=CC(O)=C(O)C(O)=C1 KMJPKUVSXFVQGZ-WQLSNUALSA-N 0.000 description 7
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- GPLOTACQBREROW-WQLSNUALSA-N Theaflavin-3-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(O)C=C2O[C@@H]1C=1C2=CC(=CC(=O)C(O)=C2C(O)=C(O)C=1)[C@H]1OC2=CC(O)=CC(O)=C2C[C@H]1O)C(=O)C1=CC(O)=C(O)C(O)=C1 GPLOTACQBREROW-WQLSNUALSA-N 0.000 description 4
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
Definitions
- the present invention relates to a method for producing a fermented tea beverage.
- catechins There are mainly 4 types of catechins [epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG)] in tea leaves.
- EC epicatechin
- ECG epigallocatechin
- ECG epicatechin gallate
- EGCG epigallocatechin gallate
- TF theaflavin
- TF3-G theaflavin 3-O-gallate
- TF3'-G theaflavin 3'-O-gallate
- TFDG theaflavin 3,3 '-Di-O-gallate
- a method for obtaining fermented tea a method of fermenting tea leaves in a slurry state and a method of pulverizing tea leaves, adding a small amount of water, and shaking and stirring are used.
- the above four types of catechins are oxidatively polymerized by polyphenol oxidase in tea leaves to obtain theaflavins and three types of theaflavin gallate bodies.
- the remaining EGCG and ECG have problems such as bitter taste, cream down, and dark red color.
- a method in which tannase is added during the fermentation process to cleave the gallate groups of EGCG, ECG, TF3G, TF3'-G, and TFDG, thereby suppressing the bitter taste (for example, Japanese Patent Laid-Open 11-225672).
- a method of adding a tea leaf tissue disrupting enzyme solution such as cellulase, hemicellulase, protopectinase and the like to fresh tea leaves and fermenting it has also been reported (for example, JP-A-2004-113090).
- the present invention is rich in theaflavin, theaflavin 3-O-gallate, theaflavin 3′-O-gallate and theaflavin 3,3′-di-O-gallate, and epigallocatechin gallate, which is a bitter taste component, epicatechin gallate
- epigallocatechin gallate which is a bitter taste component
- epicatechin gallate Provides a method for producing fermented tea beverages, fermented tea concentrated solutions or fermented tea concentrated powders that are free of epigallocatechin and epicatechin, have little bitter taste, no cream-down, and excellent aroma sweetness The purpose is to do.
- the inventor adds a large amount of water to the fresh tea leaves before wilt treatment and crushes with a mixer, and then removes the solids and heats them, or adds a large amount of water to the fresh tea leaves and crushes, and shakes for a short time. After that, by removing the solid content and performing the heat treatment, the tea-flavored fermentation is substantially free of epigallocatechin gallate and epicatechin gallate, has little bitter taste, and has no sweetness and fragrance cream down.
- tea drinks can be manufactured. That is, the present invention is a method for producing a fermented tea beverage, in which water is added to fresh tea leaves and crushed for 1 second to 40 minutes, preferably 5 minutes to 20 minutes.
- epigallocatechin gallate and epicatechin gallate are substantially free from the total amount of epigallocatechin gallate and epicatechin gallate in the product is 0 with respect to the weight of the raw raw tea leaves. It means less than 1%.
- HPLC high performance liquid chromatography
- the culture is preferably performed by adding 5 times (weight) or more, more preferably 7 times (weight) or more of fresh tea leaves.
- theaflavin 3-O-gallate and theaflavin 3′-O-gallate containing theaflavin as the main component are efficiently added to all catechins without adding an enzyme such as tannase or tea leaf tissue disrupting enzyme from the outside. And converted to theaflavin 3,3′-di-O-gallate to obtain a fermented tea beverage.
- the four types of catechins (EC, EGC, ECG, EGCG) contained in tea leaves and causing bitter and astringent taste are all catechin polymers, theaflavin and theaflavin 3-O-gallate.
- fermented tea beverages produced according to the present invention are bright orange and sweet, have a strong aroma, and contain bitter and astringent ingredients epigallocatechin gallate, epicatechin gallate, epigallocatechin and epicatechin. There is almost no bitter astringency so it has a mild taste.
- preservability is also favorable when it is set as a fermented tea drink.
- the TF content is particularly high, the content of TF3G, TF3'G and TFDG is small, and there is no EGCG and ECG causing creaming. Does not cause cream down.
- tannase is often added to eliminate creaming, but according to the present invention, fermented tea in which no creaming phenomenon is observed due to a complex reaction of various enzymes contained in fresh tea leaves. Beverages can be produced.
- theaflavin has an activity of inhibiting platelet aggregation much higher than that of EGCG in cell level experiments, and higher than other TF3G, TF3'G, and TFDG.
- the antioxidant activity, antibacterial activity, and hypoglycemic action are high.
- conventional tea leaves have a low theaflavin content of 0.08%.
- the theaflavin content of this fermented tea beverage is much higher than before. Therefore, the fermented tea beverage of the present invention is a beverage that is also expected as a health beverage that can prevent lifestyle-related diseases such as those who are concerned about thrombosis and blood sugar levels.
- the fresh tea leaves used in the method of the present invention refer to tea leaves after harvest and before wilt treatment, or frozen tea leaves after harvest and before wilt treatment.
- Fresh tea leaves are raw tea leaves and stems, which may be used separately or in combination.
- any tea leaves of green tea varieties and black tea varieties that are generally cultivated can be used.
- Typical tea leaves cultivated in Japan include Asatsuyu, Yabukita, Yamato Midori, Makino Hara, Kanaya Midori, Okumidori, Ookaise, Okuhikari, Meiko, Samidori, Komakage, There are Yamanami, Mine Kaori, Hatsumomiji, Beni Fuuki, Beni Homare, Benihikari, etc.
- the fresh tea leaves may be used immediately after collection or may be used after being frozen and stored immediately after collection.
- the tea leaves may be collected at any of the 1st, 2nd, 3rd and 4th teas.
- the amounts of catechin, polyphenol oxidase, peroxidase, tannase, and hydrolase are different for each leaf, it is preferable to appropriately adjust the reaction conditions depending on the tea leaf of the material used.
- the second tea is desirable as the tea leaf used in the method of the present invention. In the case of No.
- an antioxidant for example, fruit juice such as ascorbic acid, sodium ascorbate, or lemon
- fruit juice such as ascorbic acid, sodium ascorbate, or lemon
- water is added to fresh tea leaves before the wilting treatment, and the fresh tea leaves are crushed using a mixer or the like.
- the crushing can be performed at a temperature of 0 ° C to 30 ° C. After crushing, the mixture is shaken and cultured without separating tea leaves and water.
- Peroxidase is an enzyme that produces theaflavin in the presence of hydrogen peroxide. In this case, since hydrogen peroxide is produced by metabolism, it may not be added from the outside.
- polyphenol oxidase is an enzyme that generates theaflavin in the presence of oxygen. Tannase can cleave gallate groups of catechins and theaflavins. The gallate group is also cleaved by the action of hydrolase. With this reaction, gallic acid is produced.
- EGCGs are dehydrogenated and condensed with each other's pyrogallol rings to produce theasinensin A
- EGCG and EGC are dehydrogenated and condensed with each other's pyrogallol rings to produce theasinensin B.
- water is added to fresh tea leaves and crushed, and then shaken for a short time without separating the solid and liquid.
- a large amount of water is added to the fresh tea leaves before wilt treatment and crushed with a mixer for 1 to 5 minutes, and shaken for 1 to 40 minutes, most of the four types of catechins in the fresh tea leaves are converted to theaflavins.
- water is added to fresh tea leaves and crushed with a mixer for 1 second to 40 minutes, preferably 5 minutes to 20 minutes, most of the four types of catechins in the fresh tea leaves are converted to theaflavins.
- the mixer referred to here is a household mixer (blender) having a capacity of about 700 to 1000 ml and an output of about 200 to 300 W, and those skilled in the art can implement the present invention after scaling up for industrial production.
- An appropriate crushing time can be set according to the machine to be used and the processing amount.
- An example of an industrial production mixer that can be used in the method of the present invention is a commercial mixer (blender) having a capacity of about 4000 ml and an output of about 1400 W, and has a high speed (18,500 rpm) and a medium speed (16,300 rpm). ), Low speed (14,000 rpm).
- you want to use a larger scale you can use a custom blender or repeat the mixer operation according to the amount of tea leaves. As long as the green tea leaves can be crushed, any machine can be used.
- a mixer, an ultramizer, a hammer mill, a homogenizer, or the like can be used, but a mixer (blender) is particularly preferable.
- the shaking time varies depending on the type of tea leaves used, moisture content, storage conditions, etc., but is preferably 1 minute to 40 minutes, more preferably 5 minutes to 30 minutes, more preferably 3 minutes to 20 minutes. If the shaking is continued for a long time, for example, 1 hour or more, the obtained theaflavins are oxidized or theaflavins are polymerized, so that the content of theaflavins in the fermented tea is drastically reduced, and the aroma of the fermented tea becomes thinner and feels bitter.
- the optimal shaking time depends on the tea leaves used, and those skilled in the art can easily optimize the conditions.
- the shaking temperature is not particularly limited as long as it is within a temperature range in which the enzyme can act, and is, for example, 10 ° C. to 40 ° C., preferably 20 ° C. to 30 ° C.
- the amount of water added to the fresh tea leaves can be appropriately selected according to the type of tea leaves used, the moisture content, the storage conditions, etc., but preferably 5 ml to 500 ml, more preferably 7 ml to 200 ml, more preferably 1 g of fresh tea leaves. It is preferably 10 ml to 100 ml. When the amount is less than 5 ml, the production amount of theaflavins decreases, and when the amount is more than 500 ml, the flavor of the obtained fermented tea becomes low. Further, a green tea extract may be used in addition to water or instead of water.
- the green tea extract includes water extracted from heat-treated green tea leaves, water extracted from heat-treated green tea leaves extracted with water, concentrated water extract, and water extracted from tea extract. An aqueous solution containing four types of catechins such as can be used.
- the reaction solution is filtered to remove solids.
- Filtration may be natural filtration or suction filtration under reduced pressure.
- the solid content may be removed by centrifugation. If the back solution after filtration and centrifugation is not cloudy and transparent, it may be left as it is for about a day, and then subjected to natural filtration, suction filtration under reduced pressure, or centrifugation.
- the resulting solution has a bright red or orange color.
- This solution is bottled, covered with aluminum foil or the like so that the scent does not come off, then bathed for about 5 to 10 minutes at 95 ° C to 100 ° C, and then left at room temperature to obtain a fermented tea beverage.
- Can do Alternatively, autoclaving may be performed at 120 degrees for 1 to 20 minutes instead of hot water.
- filtration is performed using a sharp press centrifuge or the like.
- retort sterilization is performed according to the provisions of the Food Sanitation Law.
- plate sterilization and tube sterilization may be performed by a hot pack filling method.
- a concentrated solution or extract powder can be obtained through a concentration step such as vacuum concentration, spray drying, freeze drying and the like.
- concentration step such as vacuum concentration, spray drying, freeze drying and the like.
- These can be provided as raw materials in various fields such as supplements such as various forms of food and health care products, confectionery, pharmaceuticals, and food industries.
- Example 1 (Example of crushed for 8 minutes using 5 times the amount of fresh tea leaves) Add 125 ml of distilled water to 25.0 g of Benifumi tea leaves collected on July 3, crush it with a home mixer for 8 minutes, filter with suction, transfer the resulting filtrate to a glass bottle, and cover with aluminum foil. The mixture was autoclaved at 120 ° C. for 20 minutes and then allowed to stand at room temperature. When analyzed by HPLC, TF 63mg (0.063%), TF3G 11mg (0.011%), TF3'G 4.5 mg (0.0045%), TFDG 1.6mg (0.0016%), EGCG 0 g (0%) ECG 0 g (0%) and caffeine 432 mg (0.43%).
- Example 2 (Example of crushed for 8 minutes using 8 times the amount of fresh tea leaves) Add 200 ml of distilled water to 24.89 g of Benifumi tea leaves collected on July 3, crush it with a home mixer for 8 minutes, perform suction filtration, transfer the obtained filtrate to a glass bottle, and cover with aluminum foil After autoclaving at 120 ° C. for 20 minutes, the mixture was allowed to stand at room temperature.
- TF 127mg 0.13%
- TF3G 22.2mg (0.022%) TF3'G 8.1 mg (0.008%), TFDG 3.7mg (0.0037%), EGCG 0 g (0%)
- ECG 0 g (0%) ECG 0 g (0%), caffeine 558 mg (0.56%).
- Example 3 (Example of crushed for 15 minutes using 8 times the amount of fresh tea leaves) Add 200 ml of distilled water to 24.89 g of Benifumi tea leaves collected on July 3, crush it for 15 minutes with a home mixer, suction filter, transfer the obtained filtrate to a glass bottle, and cover with aluminum foil. The mixture was autoclaved at 120 ° C. for 20 minutes and then allowed to stand at room temperature. When analyzed by HPLC, TF 73.4mg (0.073%), TF3G 14.1mg (0.014%), TF3'G 5.0 mg (0.005%), TFDG 2.8mg (0.0028%), EGCG 0 g (0 %), ECG 0 mg (0%), caffeine 505 mg (0.51%).
- Example 4 (Example using 10 times the amount of fresh tea leaves for 5 minutes and then shaking for 5 minutes) 100 ml of distilled water was added to 10 g of Benifumi Nibancha collected on July 23, and the mixture was crushed with a home mixer for 5 minutes, shaken at room temperature for 5 minutes (120 rpm), and then suction-filtered. The obtained filtrate was transferred to a glass bottle, covered with aluminum foil, hot water roasted at 100 ° C. for 10 minutes, and allowed to stand at room temperature. When analyzed by HPLC, TF 257 mg (0.26%), TF3G 92.7 mg (0.093%), TF3'G 49.2 mg (0.049%), TFDG 48.1 mg (0.048%), caffeine 495 mg (0.50 %) Met.
- Example 5 (Example of using 10 times the amount of fresh tea leaves and crushing for 8 minutes and then shaking for 35 minutes) Distilled water 200 ml was added to 19.13 g of Benifumi Kibanbancha collected on July 23, and the mixture was crushed for 8 minutes with a home mixer, shaken at room temperature for 35 minutes (120 rpm), and then suction filtered. The obtained filtrate was transferred to a glass bottle, covered with aluminum foil, hot water roasted at 100 ° C. for 10 minutes, and allowed to stand at room temperature. When analyzed by HPLC, TF 236 mg (0.24%), TF3G 62.7 mg (0.063%), TF3'G 26 mg (0.026%), TFDG 23.5 mg (0.024%), caffeine 590 mg (0.59 %)Met.
- Example 6 (Example of using water 8 times the amount of fresh tea leaves for 3 minutes and then shaking for 30 minutes) 218 ml of distilled water was added to 26.68 g of Yabukita tea leaves collected on June 15, and after crushing for 3 minutes with a home mixer, the mixture was shaken for 30 minutes at room temperature, and then suction filtered. The obtained filtrate was transferred to a glass bottle, suction filtration was carried out, the obtained filtrate was transferred to a glass bottle, sodium ascorbate was added, the lid was covered with aluminum foil, and a water bath was performed at 100 ° C. for 10 minutes. Left at room temperature.
- TF 176 mg (0.18%), TF3G 106 mg (0.11%), TF3'G 74.0 mg (0.074%), TFDG 106 mg (0.11%), caffeine 200 mg (0.20) %), EGCG 0 g (0%), ECG 0 mg (0%).
- Example 7 Example of scale-up: Example of using water 8 times the amount of frozen fresh tea leaves and crushing for 3 minutes and then shaking for 40 minutes) Collected on June 15th and 306 g of tea leaves were packed in aluminum vacuum packs and stored frozen at -78 ° C. One week later, 4 liters of water was added to 76.5 g of tea leaves that had been stored frozen, crushed with an industrial mixer (High speed) for 3 minutes, and transferred to a stainless steel tank for 30 liters. This operation was repeated 4 times to crush all tea leaves (306 g), and finally 9 liters of water was added to make the total amount of water 25 liters. Then shake for 40 minutes. After rough filtration, sodium ascorbate was added to perform filtration.
- Example 8 Example of freeze-dried product that was crushed for 5 minutes using 10 times the amount of fresh tea leaves and shaken for 5 minutes
- 100 ml of distilled water was added to 10 g of Benifumi Nibancha collected on July 23, and the mixture was crushed with a home mixer for 5 minutes, shaken at room temperature for 5 minutes (120 rpm), and then suction-filtered.
- the obtained filtrate was transferred to a glass bottle, covered with aluminum foil, hot water roasted at 100 ° C. for 10 minutes, and then lyophilized to obtain 1.5 g.
- 1.5g contains TF 23mg (1.5%), TF3G 8mg (0.53%), TF3'G 3mg (0.2%), TFDG 5mg (0.33%), caffeine 45 mg (3.0%) It was.
- Example 9 On July 15, 300 ml of water was added to 20.5 g of Benifumi's stems collected, crushed with an industrial mixer for 3 minutes, transferred to a 100 ml Erlenmeyer flask and shaken for 30 minutes. After rough filtration, sodium ascorbate was added to perform filtration. After filtration, retort sterilization was performed. When converted to 100 g of raw stem, TF30 mg (0.03%), TF3G 10 mg (0.01%), TF3'g 7 mg (0.007%), TFDG 5 mg (0.005%), and caffeine 96 mg (0.1%) were obtained.
- Comparative Example 1 Example of crushing in air and adding 3.8 times the amount of water and shaking for 1 hour
- Example 1 Aroma: Sweet aroma Light blue: Dark orange Concentration: Moderate Bitter taste: Slightly astringent taste Sweetness: Slightly sweet feeling Overall evaluation: Although a sweet aroma is slightly felt, a slight bitter taste remains in the mouth. There is some sweetness and a healing effect can be expected.
- Example 4 Sweet aroma of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate Bitter taste: Very weak Sweetness: Sweetness similar to milk tea or matcha milk Overall rating: Sweet aroma of milk tea or matcha milk While it feels, when it is contained in the mouth, the bitter and astringent taste is very weak, there is a rich sweet feeling of milk tea or matcha milk, and a healing effect can be expected, and the overall balance is very good.
- Example 5 Sweet aroma of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate Bitter taste: Very weak Sweetness: Sweetness similar to milk tea or matcha milk Overall rating: Sweet aroma of milk tea or matcha milk While it feels, when it is contained in the mouth, the bitter and astringent taste is very weak, there is a rich sweet feeling of milk tea or matcha milk, and a healing effect can be expected, and the overall balance is very good.
- Example 6 Scent: A scent that feels sweet Light blue: Dark orange Concentration: Moderate bitterness: Very weak Sweetness: Moderate sweetness Overall evaluation: Feeling soothing with a sweet scent, the bitter taste is very weak when put in the mouth. There is a healing effect and the overall balance is very good.
- Example 7 Scent: A scent that feels sweet Light blue: Dark orange Concentration: Moderate bitterness: Very weak Sweetness: Moderate sweetness Overall evaluation: Feeling soothing with a sweet scent, the bitter taste is very weak when put in the mouth. There is a healing effect and the overall balance is very good.
- Example 9 Scent: A scent that feels sweet Light blue: Dark orange Concentration: Moderate bitterness: Very weak Sweetness: Moderate sweetness Overall evaluation: Feeling soothing with a sweet scent, the bitter taste is very weak when put in the mouth. There is a healing effect and the overall balance is very good.
- Example 10 Yabukita tea leaves (No. 4 tea) collected on October 7 were left at room temperature for 4 days, 140 ml of distilled water was added to 14.76 g of tea leaves, crushed for 1 minute in a home mixer, and shaken at room temperature for 37 minutes (120 rpm) ) And then 150 mg of sodium ascorbate was added. Suction filtration was carried out, and the obtained filtrate was transferred to a glass bottle, covered with aluminum foil, decocted at 100 ° C. for 10 minutes, and allowed to stand at room temperature. When analyzed by HPLC, TF 132.4 mg (0.13%), TF3G 46.0 mg (0.046%), TF3'G 33 mg (0.033%), TFDG 24 mg (0.024%), caffeine 261 mg (0.26%) ) Met.
- the obtained tea beverage was evaluated for aroma, light blue color, concentration, sweetness and bitterness by five panelists.
- Fragrance Fragrance that feels moderate sweetness similar to herbal tea, fragrance that feels healing
- Light blue Dark orange Concentration: Moderate bitter taste: Very weak Sweetness: Moderate sweetness
- Overall evaluation Feeling healing with fragrant fragrance When it is contained in the mouth, the bitter and astringent taste is very weak, there is a sense of concentration and sweetness, a healing effect can be expected, and the overall balance is very good.
- No. 2 tea has a creamy taste
- No. 4 tea has a light concentration and a clean overall appearance.
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Abstract
Description
本出願は,日本特許出願2008-87504(2008年3月28日出願)に基づく優先権を主張しており,この内容は本明細書に参照として取り込まれる。
本発明は、発酵茶飲料の製造方法に関する。
EC+EGC → TF
EC+EGCG → TF3-G
ECG+EGC → TF3’-G
ECG+EGCG → TFDG
7月3日採取した紅富貴茶葉25.0gに蒸留水125mlを加え、家庭用ミキサーにて8分間破砕後, 吸引ろ取を行い、得られたろ液を行いガラスビンに移し、アルミホイルでふたをして、20分間120℃にてオートクレーブ後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 63mg (0.063%), TF3G 11mg (0.011%), TF3’G 4.5 mg (0.0045%), TFDG 1.6mg (0.0016%), EGCG 0 g (0%), ECG 0 g (0%), caffeine 432mg (0.43%)であった。
7月3日採取した紅富貴茶葉24.89gに蒸留水200mlを加え、家庭用ミキサーにて8分間破砕後, 吸引ろ取を行い、得られたろ液をガラスビンに移し、アルミホイルでふたをして、20分間120℃にてオートクレーブ後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 127mg (0.13%), TF3G 22.2mg (0.022%), TF3’G 8.1 mg (0.008%), TFDG 3.7mg (0.0037%), EGCG 0 g (0%), ECG 0 g (0%), caffeine 558 mg (0.56%)であった。
7月3日採取した紅富貴茶葉24.89gに蒸留水200mlを加え、家庭用ミキサーにて15分間破砕後, 吸引ろ取を行い、得られたろ液を行いガラスビンに移し、アルミホイルでふたをして、20分間120℃にてオートクレーブ後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 73.4mg (0.073%), TF3G 14.1mg (0.014%), TF3’G 5.0 mg (0.005%), TFDG 2.8mg (0.0028%), EGCG 0 g (0%), ECG 0 mg (0%), caffeine 505 mg(0.51%) であった。
7月23日採取した紅富貴二番茶10gに蒸留水100mlを加え、家庭用ミキサーにて5分間破砕後、室温で5分間振とう(120rpm)した後、吸引ろ取を行った。得られたろ液をガラス瓶に移し、アルミホイルでふたをして、10分間100℃にて湯煎を行った後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 257 mg (0.26%), TF3G 92.7mg (0.093%), TF3’G 49.2 mg (0.049%), TFDG 48.1mg (0.048%), caffeine 495 mg (0.50%) であった。
7月23日採取した紅富貴二番茶19.13gに蒸留水200mlを加え、家庭用ミキサーにて8分間破砕後、室温で35分間振とう(120rpm)した後、吸引ろ取を行った。得られたろ液をガラス瓶に移し、アルミホイルでふたをして、10分間100℃にて湯煎を行った後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 236 mg (0.24%), TF3G 62.7mg (0.063%), TF3’G 26 mg (0.026%), TFDG 23.5mg(0.024%), caffeine 590 mg (0.59%)であった。
6月15日採取したやぶきた茶葉26.68gに蒸留水218mlを加え、家庭用ミキサーにて3分間破砕後、室温で30分間振とうした後、吸引ろ取を行った。得られたろ液をガラス瓶に移し、吸引ろ取を行い、得られたろ液をガラスビンに移し、アスコルビン酸ナトリウムを加え、アルミホイルでふたをして、10分間100℃にて湯煎を行った後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 176 mg (0.18%), TF3G 106 mg(0.11%), TF3’G 74.0 mg (0.074%), TFDG 106 mg (0.11%),caffeine 200 mg (0.20%), EGCG 0 g (0%), ECG 0 mg (0%)であった。
6月15日採取やぶきた茶葉306gをアルミ真空パック詰めし-78℃で冷凍保存した。1週間後冷凍保存した茶葉76.5gに水4リットル加え、工業用ミキサー(High スピード)にて3分間破砕し、30リットル用ステンレス槽に移した。この操作を4回繰り返し、全ての茶葉(306g)を破砕し、最後に水9リットルを添加し水の全量を25リットルとした。その後40分間振とうした。粗濾過を行った後、アスコルビン酸Naを添加して濾過を行った。濾過後レトルト殺菌を行った。HPLCで分析したところ、茶葉1Kgに換算するとTF1.9g (0.19%), TF3G 1.2g (0.12%), TF3’G 800.0 mg (0.08%), TFDG 1.1 g (0.11%),caffeine 2 g (0.20%), EGCG 0 g (0%), ECG 0 mg (0%)であった。
7月23日採取した紅富貴二番茶10gに蒸留水100mlを加え、家庭用ミキサーにて5分間破砕後、室温で5分間振とう(120rpm)した後、吸引ろ取を行った。得られたろ液をガラス瓶に移し、アルミホイルでふたをして、10分間100℃にて湯煎を行った後、凍結乾燥し1.5gを得た。HPLCで分析したところ、1.5g中、TF 23mg(1.5%), TF3G 8mg (0.53%), TF3’G 3mg (0.2%), TFDG 5mg(0.33%), caffeine 45 mg(3.0%) を含んでいた。
7月15日採取紅富貴の茎20.5gに水300mlを加え、工業用ミキサーにて3分間破砕後、100ml三角フラスコに移し30分間振とうした。粗濾過を行った後、アスコルビン酸Naを添加して濾過を行った。濾過後レトルト殺菌を行った。100gの生茎に換算すると、TF30mg(0.03%), TF3G 10mg(0.01%), TF3’g 7mg(0.007%), TFDG 5mg(0.005%), カフェイン96mg(0.1%)が得られた。
7月23日採取した紅富貴茶葉8.55gを家庭用ミキサーにて破砕後、32.7mlの蒸留水を加え、室温で1時間振とう撹拌した。減圧濾過しろ液をガラス瓶に移し、アルミホイルでふたをして、10分間100度にて加熱処理後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 98 mg (0.098%), TF3G 29mg (0.029%), TF3’G 10 mg (0.010%), TFDG 3 mg (0.003%), EGCG 200 mg (0.2%), ECG 0 mg (0%), caffeine 220 mg (0.22%)であった。
7月18日採取やぶきた茶葉11.86gの茶葉をミキサーで破砕後、蒸留水118mlを加え、室温で60分間振とうした。吸引ろ取を行い、得られたろ液をガラスビンに移し、アルミホイルにてふたをして、10分間100℃にて湯煎を行った後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 108 mg (0.11%), TF3G 15.2 mg (0.015%), TF3’G 21 mg (0.021%), TFDG 5.8mg (0.006%), caffeine 176 mg (0.18%), EGCG 1.94g (1.9%), ECG 56.8 mg (0.057%) であった。
実施例1
香り:甘い香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:多少苦渋味がある
甘み:若干甘みを感じる
総合評価:甘い香りをほのかに感じるが、口に含むと若干苦渋味が残る。甘み感が多少があり癒し効果が期待できる。
実施例2
香り:甘い香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:多少苦渋味がある
甘み:甘みを感じる
総合評価:非常に甘い香りを感じるが、口に含むと若干苦渋味が残る。甘み感があり癒し効果が期待できる。
香り:甘い香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:甘みを感じる
総合評価:非常に甘い香りを感じながら、口に含むと苦渋味が非常に弱く、マイルドで甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
香り:ミルクティー又は抹茶ミルクの甘い香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:ミルクティー又は抹茶ミルクに似た甘み
総合評価:ミルクティー又は抹茶ミルクの甘い香りを感じながら、口に含むと苦渋味が非常に弱く、ミルクティー又は抹茶ミルクの濃厚な甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
香り:ミルクティー又は抹茶ミルクの甘い香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:ミルクティー又は抹茶ミルクに似た甘み
総合評価:ミルクティー又は抹茶ミルクの甘い香りを感じながら、口に含むと苦渋味が非常に弱く、ミルクティー又は抹茶ミルクの濃厚な甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
香り:甘さを感じる香り、
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:適度な甘み
総合評価:甘い香りによる癒しを感じながら、口に含むと苦渋味が非常に弱く、濃度感、甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
実施例7
香り:甘さを感じる香り、
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:適度な甘み
総合評価:甘い香りによる癒しを感じながら、口に含むと苦渋味が非常に弱く、濃度感、甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
実施例9
香り:甘さを感じる香り、
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:適度な甘み
総合評価:甘い香りによる癒しを感じながら、口に含むと苦渋味が非常に弱く、濃度感、甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。
香り:香りが薄い
水色:黒みがかった赤色、透明感に欠ける
濃度感:適度にある
苦渋味:苦みを感じる
甘み:甘みは、薄い
総合評価:香りが薄く、口に含むと苦渋味を感じ、甘みはほとんど感じられない。
香り:香りが薄い
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:苦みを感じる
甘み:甘みは、薄い
総合評価:香りが薄く、口に含むと苦渋味を感じ、甘みはほとんど感じられない。
10月7日採取したやぶきた茶葉(4番茶)を4日間室温下放置した後、茶葉14.76gに蒸留水140mlを加え、家庭用ミキサーにて1分間破砕後、室温で37分間振とう(120rpm)した後、アスコルビン酸ナトリウム150mgを加えた。吸引ろ取を行い、得られたろ液をガラスビンに移し、アルミホイルでふたをして、10分間100℃にて湯煎を行った後、室温下放置した。HPLCで分析したところ、100g生葉に換算するとTF 132.4 mg (0.13%), TF3G 46.0mg (0.046%), TF3’G 33 mg (0.033%), TFDG 24mg (0.024%),caffeine 261 mg(0.26%) であった。
香り:ハーブティーに似た程よい甘さを感じる香り、癒しを感じる香り
水色:濃いオレンジ色
濃度感:適度にある
苦渋味:非常に弱い
甘み:適度な甘み
総合評価:香ばしい香りによる癒しを感じながら、口に含むと苦渋味が非常に弱く、濃度感、甘み感があり癒し効果が期待でき、全体的なバランスが非常によい。2番茶はクリームをいれた味に対し、4番茶は濃度感は薄く、全体的にすっきりした仕上がりである。
Claims (9)
- エピガロカテキンガレートおよびエピカテキンガレートを実質的に含まない発酵茶飲料の製造方法であって、生茶葉に水を加えて破砕した後、固形分を除去して加熱処理を行うか、または生茶葉に水を加えて破砕し、1分間~40分間振とうした後、固形分を除去して加熱処理を行い、発酵茶飲料を得ることを特徴とする方法。
- エピガロカテキンガレートおよびエピカテキンガレートを実質的に含まない発酵茶濃縮物の製造方法であって、生茶葉に水を加えて破砕した後、固形分を除去して加熱処理を行うか、または生茶葉に水を加えて破砕し、1分間~40分間振とうした後、固形分を除去して加熱処理を行い、次に濃縮することを含む方法。
- 振とうが5分間~40分間行われる、請求項1または2に記載の方法。
- 破砕が1秒間~20分間行われる、請求項1-3のいずれかに記載の方法。
- 培養が、生茶葉の5倍(重量)以上の水の存在下で行われる、請求項1-4のいずれかに記載の方法。
- 培養が、生茶葉の7倍(重量)以上の水の存在下で行われる、請求項5に記載の方法。
- 生茶葉として茶葉の茎を用いる、請求項1-6のいずれかに記載の方法。
- 生茶葉に水を加えて破砕した後、固形分を除去して加熱処理を行うか、または生茶葉に水を加えて破砕し、1分間~40分間振とうした後、固形分を除去して加熱処理を行うことにより得られる、エピガロカテキンガレートおよびエピカテキンガレートを実質的に含まない発酵茶飲料。
- 生茶葉に水を加えて破砕した後、固形分を除去して加熱処理を行うか、または生茶葉に水を加えて破砕し、1分間~40分間振とうした後、固形分を除去して加熱処理を行い、次に濃縮することにより得られる、エピガロカテキンガレートおよびエピカテキンガレートを実質的に含まない発酵茶濃縮物。
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US12/934,744 US20110064850A1 (en) | 2008-03-28 | 2009-03-27 | Method of producing fermented tea drink |
JP2010505366A JP5472093B2 (ja) | 2008-03-28 | 2009-03-27 | 発酵茶飲料の製造法 |
GB1018196.4A GB2483311B (en) | 2008-03-28 | 2009-03-27 | Method of producing fermented tea drink |
CN2009801109367A CN102006781A (zh) | 2008-03-28 | 2009-03-27 | 发酵茶饮料的制造方法 |
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JP2008-087504 | 2008-03-28 | ||
JP2008087504 | 2008-03-28 |
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WO2009119112A1 true WO2009119112A1 (ja) | 2009-10-01 |
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US (1) | US20110064850A1 (ja) |
JP (1) | JP5472093B2 (ja) |
CN (1) | CN102006781A (ja) |
GB (1) | GB2483311B (ja) |
TW (1) | TW200944129A (ja) |
WO (1) | WO2009119112A1 (ja) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012019708A (ja) * | 2010-07-12 | 2012-02-02 | Suntory Holdings Ltd | 半発酵茶飲料の製造法 |
JP5198679B1 (ja) * | 2012-09-13 | 2013-05-15 | 宏之 山梨 | 半発酵茶及びその製造方法 |
JP2013230106A (ja) * | 2012-04-27 | 2013-11-14 | Ito En Ltd | 茶加工品およびその製造方法 |
JP2014217392A (ja) * | 2014-08-25 | 2014-11-20 | 株式会社 伊藤園 | 茶加工品 |
WO2015059809A1 (ja) * | 2013-10-25 | 2015-04-30 | 株式会社 伊藤園 | 茶加工品及びその製造方法 |
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CN106306198A (zh) * | 2016-08-22 | 2017-01-11 | 黄江辉 | 茶饮料的制作工艺 |
CN107242324A (zh) * | 2017-07-24 | 2017-10-13 | 福建农林大学 | 一种高egcg薏苡根茶的加工方法 |
US20210299034A1 (en) * | 2018-08-06 | 2021-09-30 | Conopco, Inc., D/B/A Unilever | A Topical Composition |
CN114015733B (zh) * | 2021-11-12 | 2023-08-08 | 中国农业科学院茶叶研究所 | 聚酯型儿茶素的酶盐偶联催化合成方法 |
CN114258970A (zh) * | 2021-12-31 | 2022-04-01 | 光明乳业股份有限公司 | 一种低温双发酵酸奶茶及其制备方法 |
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- 2009-03-27 GB GB1018196.4A patent/GB2483311B/en not_active Expired - Fee Related
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JP2012019708A (ja) * | 2010-07-12 | 2012-02-02 | Suntory Holdings Ltd | 半発酵茶飲料の製造法 |
JP2013230106A (ja) * | 2012-04-27 | 2013-11-14 | Ito En Ltd | 茶加工品およびその製造方法 |
JP5198679B1 (ja) * | 2012-09-13 | 2013-05-15 | 宏之 山梨 | 半発酵茶及びその製造方法 |
WO2015059809A1 (ja) * | 2013-10-25 | 2015-04-30 | 株式会社 伊藤園 | 茶加工品及びその製造方法 |
JPWO2015059809A1 (ja) * | 2013-10-25 | 2017-03-09 | 株式会社 伊藤園 | 茶加工品及びその製造方法 |
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GB201018196D0 (en) | 2010-12-15 |
GB2483311A (en) | 2012-03-07 |
CN102006781A (zh) | 2011-04-06 |
TW200944129A (en) | 2009-11-01 |
GB2483311B (en) | 2013-02-06 |
JP5472093B2 (ja) | 2014-04-16 |
JPWO2009119112A1 (ja) | 2011-07-21 |
US20110064850A1 (en) | 2011-03-17 |
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