WO2009119113A1 - Fermented tea drink containing methylated catechin - Google Patents

Fermented tea drink containing methylated catechin Download PDF

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Publication number
WO2009119113A1
WO2009119113A1 PCT/JP2009/001395 JP2009001395W WO2009119113A1 WO 2009119113 A1 WO2009119113 A1 WO 2009119113A1 JP 2009001395 W JP2009001395 W JP 2009001395W WO 2009119113 A1 WO2009119113 A1 WO 2009119113A1
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Prior art keywords
tea
minutes
tea leaves
methyl
mixer
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PCT/JP2009/001395
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French (fr)
Japanese (ja)
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竹元万壽美
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静岡県公立大学法人
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Priority to JP2010505367A priority Critical patent/JP5419296B2/en
Publication of WO2009119113A1 publication Critical patent/WO2009119113A1/en

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    • 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

Definitions

  • the present invention relates to a method for producing a fermented tea beverage.
  • the tea leaves of tea varieties such as Benifumi and Beni-Homare, Beni-Fuji, Benihikari, Himemidori, Yamato Midori, Okumidori and Karabeni are not included in the tea leaves of green tea varieties such as Yabukicha
  • catechins such as epigallocatechin 3- (3 "-O-methyl) gallate (EGC3" methyl) and epicatechin 3- (3 "-O-methyl) gallate (EC3" methyl). These components have an antiallergic action and are effective against hay fever (WO2005 / 074960).
  • catechins contained in tea leaves are oxidative enzymes in a general black tea production method, that is, a method in which harvested fresh tea leaves undergo wilt, twisting, fermentation, and drying processes. It is converted into theaflavins by the action, resulting in the excellent color, aroma and sweetness unique to black tea.
  • methylated catechin disappears during this process.
  • the present invention provides a method for producing a fermented tea beverage that produces theaflavins without reducing the amount of components of EGC3 "methyl, EC3" methyl in a fermentation operation, has a less bitter taste, and is excellent in aroma sweetness. For the purpose.
  • the present inventor added a large amount of water to fresh tea leaves of black tea varieties in a short time, crushed in a short time, left standing or semi-anaerobically stirred, and then subjected to heat treatment to increase the methylated catechin content, and We found that fermented tea beverages with less bitterness and aroma and sweetness could be obtained. That is, the present invention is a method for producing a methylated catechin-containing fermented tea beverage, wherein water is added to fresh tea leaves of a black tea variety and crushed with a mixer, and after culturing by standing or semi-anaerobic stirring, the solid content is removed. The method is characterized in that a fermented tea beverage is obtained by heat treatment, and further concentrated after heat treatment to obtain a concentrate.
  • the fresh tea leaves are preferably added with 5 times (weight) or more, more preferably 7 times (weight) or more, and even more preferably 10 times (weight) or more of water.
  • the crushing time is 1 second to 3 minutes.
  • the standing time is 15 minutes to 48 hours, more preferably 15 minutes to 24 hours.
  • the semi-anaerobic stirring time is from 3 minutes to 8 hours, more preferably from 10 minutes to 4 hours, and even more preferably from 20 minutes to 2 hours.
  • the present invention also includes adding water to a green tea leaf of a tea variety containing methylated catechins, crushing with a mixer, culturing with standing or semi-anaerobic stirring, removing the solid content, and performing heat treatment
  • the fermented tea beverage containing methylated catechins obtained by the above is provided.
  • the present invention also adds water to fresh tea leaves containing methylated catechins and crushes them with a mixer. After culturing by standing or semi-anaerobic stirring, the solid content is removed and heat treatment is performed. Next, the concentrate of the fermented tea containing methylated catechin obtained by concentrating is provided.
  • fresh tea leaves crushed by adding water are allowed to stand for 15 minutes to 48 hours, more preferably 15 minutes to 24 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
  • fresh tea leaves crushed by adding water are stirred with a stirrer for 3 minutes to 8 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
  • methylated catechin (EGC3 ”methyl, EC3” methyl) remains and the content of theaflavins is low.
  • a high fermented tea beverage can be produced.
  • gallate catechins (EGCG and ECG) and methylated catechins that are very bitter remain the amount of theaflavins is large, so that a rich fermented tea with an excellent sweet aroma can be obtained.
  • the fermented tea drink obtained by the method of the present invention has an antiallergic effect, and also has a platelet aggregation inhibitory effect, antioxidant activity, antibacterial activity, hypoglycemic activity, antitumor activity, anticarcinogenic promotion activity, antiobesity in cell level experiments. It is considered useful as a beverage having theaflavin functionality such as effects.
  • the fresh tea leaves used in the method of the present invention mean tea leaves after harvesting and before wilt treatment.
  • the raw tea leaves used as raw materials any tea leaves of black tea varieties having methylated catechins that are generally cultivated can be used.
  • the fresh tea leaves may be used immediately after collection or may be used after being frozen and stored immediately after collection.
  • Fresh tea leaves are tea leaves and stems, which may be used together or separately.
  • the method of the present invention first, water is added to fresh tea leaves or frozen tea leaves immediately after collection, and the fresh tea leaves are crushed using a mixer or the like.
  • the crushing time is preferably 1 second to 3 minutes, more preferably 1 minute.
  • the crushing time is shorter than 1 minute, the tea leaf cells are not sufficiently destroyed, the content of catechins and theaflavins in the fermented tea beverage is low, and the flavor of the obtained fermented tea beverage is reduced.
  • the crushing time exceeds 5 minutes, the residual amount of methylated catechin is greatly reduced.
  • the crushing is preferably performed at a temperature of 0 ° C to 30 ° C.
  • 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), a medium speed (16, 300 rpm) and low speed (14,000 rpm). If 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. For example, a mixer, an ultramizer, a hammer mill, a homogenizer, or the like can be used, but a mixer (blender) is particularly preferable.
  • semi-anaerobic agitation refers to mixing tea leaves and water while preventing air from being entrained.
  • air is entrained in a liquid using a mixer, stirrer, rotating plate, bottle roller, or the like. It can be done by driving at such a speed. No degassing or air shut-off is required. It is particularly preferable to stir using a stirrer.
  • components such as polyphenol oxidase, peroxidase, tannase, hydrolase, tea components catechins, and caffeine present in tea leaf cells are leached into the water.
  • catechins are converted into theaflavins by the action of these enzymes.
  • Peroxidase is an enzyme that generates theaflavins from catechins in the presence of hydrogen peroxide. In this case, since hydrogen peroxide is produced by metabolism, it may not be added from the outside. Peroxidase has high substrate specificity for theaflavin production, and compared to EGC3 ”methyl, EC3” methyl, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) to theaflavin It is considered that the reaction for generating succinctly proceeds.
  • polyphenol oxidase is an enzyme that generates theaflavins from all catechins in the presence of oxygen.
  • EGC3 ”methyl, EGC4” methyl, EC3 ”methyl is considered to have been converted to methylated theaflavin by the polyphenol oxidase and disappeared, but in the stationary culture method, polyphenol oxidase and peroxidase involved in theaflavin production Among them, the action of polyphenol oxidase is low, and it is thought that methylated catechins remain, and when stirring with a stirrer, the reaction is similar to the stationary culture method if the water surface is gently stirred so that it does not move. Progresses.
  • the standing time varies depending on the type of tea leaves used, moisture content, storage conditions, etc., but is preferably 15 minutes to 24 hours. When the standing time is prolonged, the residual amount of methylated catechin is decreased.
  • the standing temperature is not particularly limited as long as it is within the temperature range in which the enzyme can act, and is, for example, 10 ° C to 40 ° C, preferably 20 ° C to 30 ° C.
  • the stirring time is preferably 3 minutes to 8 hours. When the stirring time becomes longer, the remaining amount of methylated catechin decreases and disappears.
  • 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 amount of theaflavin produced decreases, and when the amount is more than 500 ml, the flavor of the obtained fermented tea beverage decreases.
  • the reaction solution is filtered to remove solids. Filtration may be natural filtration or suction filtration under reduced pressure. Alternatively, 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.
  • a concentrated solution or extract powder can be obtained through a concentration step such as vacuum concentration, spray drying, freeze drying and the like.
  • a concentration step such as vacuum concentration, spray drying, freeze drying and the like.
  • 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.
  • Example 1-5 Comparative Example 1-3
  • Examination of crushing conditions using a mixer After adding water to the tea leaves using Benifumi and Beni Homare, each was crushed with a mixer (1 minute, 3 minutes, 5 minutes). , Left for 24 hours.
  • Antioxidant was added and filtered under reduced pressure, followed by autoclaving at 120 ° C. for 20 minutes. When the amount of water added to the tea leaves is 5 times or 10 times, the components are not changed, but the amount of the components is 10 times larger (Examples 1 and 2).
  • EGC3 "methyl, EC3" methyl remained in the mixer time of 1 minute and 3 minutes, but in 5 minutes, EGC3 "methyl (the most anti-allergic component of methylated compounds) Completely disappeared (Comparative Examples 2 and 3) The best remaining amount is 1 minute.After crushing tea leaves in air, shake with 4 times the amount of water and all methylated products disappeared. (Comparative Example 3).
  • Example 1 July 23, 100ml distilled water is added to 11.657g red beetle tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 2 On July 23, 55 ml of distilled water was added to 11 g of Benifumi tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbic acid Sodium was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 3 July 23, 100ml distilled water was added to 12.82g of Benifumi tea leaves collected, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 4 On July 23, 100 ml of distilled water was added to 8.862 g of red pickled tea leaves collected in July, crushed for 1 minute with a home mixer, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 5 July 23. Collected red tea leaves 9.93g, distilled water 100ml, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil and allowed to stand for 24 hours. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Comparative Example 2 July 23. Collected red tea leaves (10.61g), distilled water (100ml), crushed for 5 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 1-5 Fragrance: Sweet scent of milk tea or matcha milk
  • Light blue Dark orange Concentration: Moderate.
  • Comparative Examples 1 and 2 Fragrance Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
  • Bitter taste feels slightly bitter sweetness: feels sweetness Overall rating: feels a very sweet scent, but slightly bitter taste remains in the mouth. There is a sweetness and a healing effect can be expected.
  • Example 6-10 Examination of heat treatment conditions Water was added to tea leaves using Benifumi, and the mixture was crushed with a mixer for 1 minute and allowed to stand for 24 hours. After standing, the mixture was filtered under reduced pressure without adding an antioxidant, and then heat-treated at 100 ° C. for 10 minutes to 40 minutes. There was almost no decrease in theaflavin at 100 ° C. water bath for 10 minutes, 20 minutes, and 30 minutes, but it decreased at 100 ° C. water bath for 30 minutes and further decreased at 120 ° C. for 20 minutes in the autoclave. However, no antioxidant was added in advance in this study. If an antioxidant is added before the heat treatment, reduction of theaflavin can be prevented.
  • Example 6 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed with a home mixer for 1 minute, allowed to stand for 24 hours, and then filtered by suction. Autoclaved for minutes. When analyzed by HPLC, TF 50.8mg (0.051%), TF3G 12.3mg (0.012%), TF3'G 7.4mg (0.0074%), TFDG 3.4mg (0.0034%), EGCG 1.8g (1.8 %), ECG 55.3 mg (0.055%), caffeine 511 mg (0.51%), EGC-3 ”methyl 68.3 mg (0.068%), EC3” methyl 32.4 mg (0.032%).
  • Example 7 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 10 minutes, it was left at room temperature.
  • Example 8 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 20 minutes, it was left at room temperature.
  • Example 9 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 30 minutes, it was left at room temperature.
  • Example 10 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 40 minutes, it was left at room temperature.
  • Example 6-10 Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
  • Example 11 Scale-up Example On July 15th, 500 g of Benifumi tea leaves collected were packed in an aluminum vacuum package and stored frozen at ⁇ 78 ° C. One week later, 4 liters of water was added to 100 g of tea leaves stored frozen, and crushed with an industrial mixer at high speed (18,500 rpm) for 1 minute. It moved to the stainless steel tank for 30 liters. This procedure was repeated to crush all tea leaves (500 g), and finally 5 liters of water was added. Thereafter, the mixture was gently stirred for 60 minutes at 300 rpm with an industrial mixer. After rough filtration, sodium ascorbate was added to perform filtration. After filtration, retort sterilization was performed.
  • TF 940mg (0.094%), TF3G 310 mg (0.031%), TF3'G 250 mg (0.025%), TFDG 0 mg (0%), EGCG 2.6g (0.26%) ), ECG 620mg (0.062%), EGC 4.2g (0.42%), EC 2.5 g (0.25%), caffeine 6.1 g (0.61%), EGC-3 ”methyl 1.0 g (0.1%), EC3” methyl 450mg ( 0.045%).
  • the obtained tea beverage (Example 11) was evaluated for aroma, light blue color, concentration, sweetness and bitterness by 5 panelists. Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate. Bitter taste: Very weak Sweetness: Sweetness of milk tea or matcha milk Overall evaluation: Feeling soothing by a sweet scent, the bitter taste is very weak when put in the mouth, and there is a rich sweetness of milk tea or matcha milk Expected to be effective and the overall balance is very good

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Abstract

Disclosed are a fermented tea drink containing a large amount of methylated catechin and a method of producing the same. A fermented tea drink is obtained by adding water to fresh tea leaves of a black tea variety which contains methylated catechin, milling the mixture in a mixer, incubating the same by allowing to stand for 15 minutes or longer and then removing solid matters therefrom. According to this production method, theaflavins are synthesized without lowering the contents of EGC3” methyl and EC3” methyl during the fermentation procedure and thus a fermented tea drink having a good aroma and sweetness with little bitterness and astringency can be produced.

Description

メチル化カテキン含有発酵茶飲料Methylated catechin-containing fermented tea beverage
関連する出願
　本出願は，日本特許出願２００８－０８７５１６（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。 Related Application This application claims priority based on Japanese Patent Application No. 2008-087516 (filed on Mar. 28, 2008), the contents of which are incorporated herein by reference.
技術分野
　本発明は、発酵茶飲料の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a fermented tea beverage.
　紅富貴および紅ほまれ、紅ふじ、べにひかり、ひめみどり、やまとみどり、おくみどり、からべになどの紅茶品種の茶葉には、やぶきた茶などの緑茶品種の茶葉には含まれていないエピガロカテキン3-(3”-O-メチル)ガレート（EGC3”methyl）,エピカテキン3-(3”-O-メチル)ガレート　（EC3”methyl）などのメチル化カテキンが存在する。これらの成分は抗アレルギー作用をもち、花粉症に有効とされている（ＷＯ２００５／０７４９６０）。 The tea leaves of tea varieties such as Benifumi and Beni-Homare, Beni-Fuji, Benihikari, Himemidori, Yamato Midori, Okumidori and Karabeni are not included in the tea leaves of green tea varieties such as Yabukicha There are methylated catechins such as epigallocatechin 3- (3 "-O-methyl) gallate (EGC3" methyl) and epicatechin 3- (3 "-O-methyl) gallate (EC3" methyl). These components have an antiallergic action and are effective against hay fever (WO2005 / 074960).
　メチル化カテキンを含有する紅茶品種の製茶法として、一般的な紅茶製法、つまり収穫した生茶葉を萎凋、揉捻、発酵、乾燥の工程を経る製法では、茶葉中に含まれるカテキン類が酸化酵素の作用によりテアフラビン類に変換されて、紅茶独特の優れた色、香りおよび甘みが生ずる。しかし、この過程でメチル化カテキンは消失してしまう。 As a tea production method for black tea varieties containing methylated catechins, catechins contained in tea leaves are oxidative enzymes in a general black tea production method, that is, a method in which harvested fresh tea leaves undergo wilt, twisting, fermentation, and drying processes. It is converted into theaflavins by the action, resulting in the excellent color, aroma and sweetness unique to black tea. However, methylated catechin disappears during this process.
　一方、メチル化カテキンを含有する紅茶品種の製茶法として、一般的な緑茶製法、つまり収穫した生茶葉を殺青、揉捻、乾燥の工程を経る製法では、酸化酵素を失活させて製茶させるため、メチル化カテキンは残存するが、非常に苦みがあり、苦みをなくす工夫がいろいろ開発されている。さらに、生茶葉を軽く発酵させた釜入り茶いわゆる包種茶はメチル化カテキンを含有し緑茶製法に比べ苦みは軽減されたが紅茶品種本来の香り、甘みは得られない。
ＷＯ２００５／０７４９６０ On the other hand, as a tea production method for black tea varieties containing methylated catechins, in the general green tea production method, that is, the production method that goes through the process of killing, twisting and drying the harvested fresh tea leaves, the oxidase is deactivated to make tea. Although methylated catechins remain, they are very bitter and various devices have been developed to eliminate the bitterness. In addition, the so-called baked tea with fermented light green tea leaves contains methylated catechins, and the bitterness is reduced compared to the green tea manufacturing method, but the original fragrance and sweetness of black tea varieties cannot be obtained.
WO2005 / 074960
　本発明は、発酵操作においてEGC3”methyl,　EC3”methylの成分量を減少させること無く、テアフラビン類を生成させ、苦渋味が少なく、香り甘みに優れている発酵茶飲料を製造する方法を提供することを目的とする。 The present invention provides a method for producing a fermented tea beverage that produces theaflavins without reducing the amount of components of EGC3 "methyl, EC3" methyl in a fermentation operation, has a less bitter taste, and is excellent in aroma sweetness. For the purpose.
　本発明者は、紅茶品種の生茶葉に大量の水を加えミキサーで短時間で破砕後、静置または準嫌気的撹拌した後、加熱処理を行なうことにより、メチル化カテキン含有量が高く、かつ苦みが少なく香り、甘みに優れた発酵茶飲料が得られることを見いだした。すなわち本発明は、メチル化カテキン含有発酵茶飲料の製造方法であって、紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌により培養した後に、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、さらに加熱処理後濃縮して濃縮物を得ることを特徴とする方法を提供する。 The present inventor added a large amount of water to fresh tea leaves of black tea varieties in a short time, crushed in a short time, left standing or semi-anaerobically stirred, and then subjected to heat treatment to increase the methylated catechin content, and We found that fermented tea beverages with less bitterness and aroma and sweetness could be obtained. That is, the present invention is a method for producing a methylated catechin-containing fermented tea beverage, wherein water is added to fresh tea leaves of a black tea variety and crushed with a mixer, and after culturing by standing or semi-anaerobic stirring, the solid content is removed. The method is characterized in that a fermented tea beverage is obtained by heat treatment, and further concentrated after heat treatment to obtain a concentrate.
　本発明の方法においては、生茶葉に対して、好ましくは５倍（重量）以上、より好ましくは７倍（重量）以上、さらに好ましくは１０倍（重量）以上の水を加えて培養する。好ましくは、破砕時間は１秒から３分である。また好ましくは、静置時間は１５分から４８時間、より好ましくは１５分から２４時間である。また好ましくは準嫌気的撹拌時間は３分から８時間、より好ましくは１０分から４時間、さらにより好ましくは２０分から２時間である。 In the method of the present invention, the fresh tea leaves are preferably added with 5 times (weight) or more, more preferably 7 times (weight) or more, and even more preferably 10 times (weight) or more of water. Preferably, the crushing time is 1 second to 3 minutes. Also preferably, the standing time is 15 minutes to 48 hours, more preferably 15 minutes to 24 hours. Also preferably, the semi-anaerobic stirring time is from 3 minutes to 8 hours, more preferably from 10 minutes to 4 hours, and even more preferably from 20 minutes to 2 hours.
　本発明はまた、メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、固形分を除去して加熱処理を行うことにより得られるメチル化カテキン含有発酵茶飲料を提供する。 The present invention also includes adding water to a green tea leaf of a tea variety containing methylated catechins, crushing with a mixer, culturing with standing or semi-anaerobic stirring, removing the solid content, and performing heat treatment The fermented tea beverage containing methylated catechins obtained by the above is provided.
　本発明はまた、メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、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、メチル化カテキン含有発酵茶の濃縮物を提供する。 The present invention also adds water to fresh tea leaves containing methylated catechins and crushes them with a mixer. After culturing by standing or semi-anaerobic stirring, the solid content is removed and heat treatment is performed. Next, the concentrate of the fermented tea containing methylated catechin obtained by concentrating is provided.
　本発明の１つの好ましい態様においては、水を加えて破砕した生茶葉を１５分から４８時間、より好ましくは１５分から２４時間静置する。このことにより、EGC3”methyl,　EC3”methylの成分量をほとんど減少させること無く、テアフラビン類を生成させ、苦渋味が少なく、香り甘みに優れている発酵茶飲料を製造することができる。 In one preferred embodiment of the present invention, fresh tea leaves crushed by adding water are allowed to stand for 15 minutes to 48 hours, more preferably 15 minutes to 24 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
　本発明の別の好ましい態様においては、水を加えて破砕した生茶葉を３分間から８時間スターラー撹拌する。このことにより、EGC3”methyl,　EC3”methylの成分量をほとんど減少させること無く、テアフラビン類を生成させ、苦渋味が少なく、香り甘みに優れている発酵茶飲料を製造することができる。 In another preferred embodiment of the present invention, fresh tea leaves crushed by adding water are stirred with a stirrer for 3 minutes to 8 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
　本発明の方法によれば、発酵過程においてポリフェノールオキシダーゼの作用を抑え、ペルオキシダーゼの作用を活性化することにより、メチル化カテキン(EGC3”methyl,　EC3”methyl)が残存し、かつテアフラビン類の含量が高い発酵茶飲料を製造することができる。ガレート体のカテキン類（EGCG及びECG）や苦みが非常に強いメチル化カテキン類が残存しても、テアフラビン類の量が多いため、甘み香りにすぐれた濃厚な発酵茶が得られる。本発明の方法により得られる発酵茶飲料は抗アレルギー作用、また、細胞レベルの実験で血小板凝集阻害効果、抗酸化活性、抗菌性、血糖降下作用、抗腫瘍活性、抗発ガンプロモーション活性、抗肥満効果等のテアフラビンの機能性を有する飲料として有用であると考えられる。 According to the method of the present invention, by suppressing the action of polyphenol oxidase during the fermentation process and activating the action of peroxidase, methylated catechin (EGC3 ”methyl, EC3” methyl) remains and the content of theaflavins is low. A high fermented tea beverage can be produced. Even if gallate catechins (EGCG and ECG) and methylated catechins that are very bitter remain, the amount of theaflavins is large, so that a rich fermented tea with an excellent sweet aroma can be obtained. The fermented tea drink obtained by the method of the present invention has an antiallergic effect, and also has a platelet aggregation inhibitory effect, antioxidant activity, antibacterial activity, hypoglycemic activity, antitumor activity, anticarcinogenic promotion activity, antiobesity in cell level experiments. It is considered useful as a beverage having theaflavin functionality such as effects.
発明を実施するための形態BEST MODE FOR CARRYING OUT THE INVENTION
　本発明の方法において使用する生茶葉とは、収穫後、萎凋処理をする前の茶葉をいう。原料となる生茶葉としては、一般に栽培されているメチル化カテキンを有する紅茶品種のいずれの茶葉も用いることができる。生茶葉は、採取直後に使用しても、採取直後に冷凍して保存した後に使用してもよい。生茶葉とは茶の葉及び茎であり、合わせて使っても良いし別々に使っても良い。 The fresh tea leaves used in the method of the present invention mean tea leaves after harvesting and before wilt treatment. As the raw tea leaves used as raw materials, any tea leaves of black tea varieties having methylated catechins that are generally cultivated can be used. The fresh tea leaves may be used immediately after collection or may be used after being frozen and stored immediately after collection. Fresh tea leaves are tea leaves and stems, which may be used together or separately.
　本発明の方法においては、まず、採取直後の生茶葉または冷凍茶葉に水を加え、ミキサー等を用いて生茶葉を破砕する。本発明においては、茶葉に水を加えた後に破砕処理することが好ましい。空気中で茶葉を破砕した後に水を加えると、茶葉の細胞中に存在する成分が水相によく移行しないため、発酵が十分に進行しない場合がある。破砕時間は好ましくは、１秒～３分間、より好ましくは１分である。破砕時間が１分間より短いと、茶葉の細胞が十分に破壊されず、発酵茶飲料中のカテキン類、テアフラビン類とも含有量が低くなり、得られた発酵茶飲料の風味が少なくなる。破砕時間が５分を超えると、メチル化カテキンの残存量が非常に低下する。破砕は好ましくは０℃から３０℃の温度で行う。なお、ここでいうミキサーとは容量約７００～１０００ｍｌ、出力２００～３００Ｗ程度の家庭用のミキサー（ブレンダー）であり、工業生産用にスケールアップして本発明を実施する場合には、当業者は、用いる機械と処理量に応じて適切な破砕時間を設定することができる。本発明の方法に用いることができる工業生産用ミキサーの例は、容量約４０００ｍｌ、出力１４００W程度の業務用のミキサー（ブレンダー）であり、回転数は高速（１８，５００rpm）、中速（１６，３００rpm）、低速（１４，０００rpm）である。さらに大量のスケールで行う場合は特注のブレンダーを使うか、茶葉の量に合わせミキサー操作を繰り返しても良い。生茶葉の破砕は破砕できればどのような機械でも使用可能であり、例えばミキサー、ウルトラマイザー、ハンマーミル、ホモゲナイザーなどを使用できるが特にミキサー（ブレンダー）が好ましい。 In the method of the present invention, first, water is added to fresh tea leaves or frozen tea leaves immediately after collection, and the fresh tea leaves are crushed using a mixer or the like. In the present invention, it is preferable to crush after adding water to the tea leaves. When water is added after crushing tea leaves in the air, the components present in the cells of the tea leaves do not migrate well to the aqueous phase, and thus fermentation may not proceed sufficiently. The crushing time is preferably 1 second to 3 minutes, more preferably 1 minute. When the crushing time is shorter than 1 minute, the tea leaf cells are not sufficiently destroyed, the content of catechins and theaflavins in the fermented tea beverage is low, and the flavor of the obtained fermented tea beverage is reduced. When the crushing time exceeds 5 minutes, the residual amount of methylated catechin is greatly reduced. The crushing is preferably performed at a temperature of 0 ° C to 30 ° C. 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), a medium speed (16, 300 rpm) and low speed (14,000 rpm). If 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. For example, a mixer, an ultramizer, a hammer mill, a homogenizer, or the like can be used, but a mixer (blender) is particularly preferable.
　破砕処理した後、茶葉と水とを分離せずに混合物を静置または準嫌気的撹拌する。本明細書において準嫌気的撹拌とは、空気を巻き込まないようにしながら茶葉と水とを混ぜることをいい、例えば、ミキサー、スターラー、回転板、ボトルローラーなどを用いて空気が液体中に巻き込まれないような速度で運転することにより行うことができる。脱気や空気の遮断は特に必要ない。特にスターラーを用いて撹拌することが好ましい。生茶葉に水を加えて破砕すると、茶葉の細胞中に存在するポリフェノールオキシダーゼ、ペルオキシダーゼ、タンナーゼ、加水分解酵素、さらに各種茶の成分カテキン類、カフェイン等の成分が水中へ侵出される。これらの酵素および成分が侵出された液を静置または準嫌気的撹拌すると、これらの酵素の作用により、カテキン類がテアフラビン類に変換される。 After crushing treatment, the mixture is allowed to stand still or semi-anaerobically stirred without separating the tea leaves and water. In this specification, semi-anaerobic agitation refers to mixing tea leaves and water while preventing air from being entrained. For example, air is entrained in a liquid using a mixer, stirrer, rotating plate, bottle roller, or the like. It can be done by driving at such a speed. No degassing or air shut-off is required. It is particularly preferable to stir using a stirrer. When fresh tea leaves are crushed with water, components such as polyphenol oxidase, peroxidase, tannase, hydrolase, tea components catechins, and caffeine present in tea leaf cells are leached into the water. When the liquid in which these enzymes and components have been infiltrated is allowed to stand or is subjected to semi-anaerobic stirring, catechins are converted into theaflavins by the action of these enzymes.
　ペルオキシダーゼは過酸化水素存在下、カテキン類からテアフラビン類を生成させる酵素である。この場合、過酸化水素は代謝により生成されるので、外から添加しなくてもよい。ペルオキシダーゼはテアフラビン生成に対する基質特異性が高く、EGC3”methyl,　EC3”methylに比べ、エピカテキン(EC)、エピガロカテキン(EGC)、エピカテキンガレート(ECG)、エピガロカテキンガレート(EGCG)からテアフラビンを生成する反応が優先的に進行すると考えられる。一方、ポリフェノールオキシダーゼは、酸素存在下、全てのカテキン類からテアフラビン類を生成させる酵素である。静置培養法では、酸素の供給が断たれるため、水中の溶存酸素が消費された後は作用しない。したがって、振とう培養法では、ポリフェノールオキシダーゼによりEGC3”methyl,　EGC4”methyl,　EC3”methylがメチル化テアフラビンに変換され消失したと考えられるが、静置培養法では、テアフラビン生成に関わるポリフェノールオキシダーゼとペルオキシダーゼのうち、ポリフェノールオキシダーゼの作用が低く、このため、メチル化カテキンが残存すると考えられる。スターラーにより撹拌する場合には、水面が動かない程度に静かに撹拌させれば静置培養法と同様に反応が進行する。 Peroxidase is an enzyme that generates theaflavins from catechins in the presence of hydrogen peroxide. In this case, since hydrogen peroxide is produced by metabolism, it may not be added from the outside. Peroxidase has high substrate specificity for theaflavin production, and compared to EGC3 ”methyl, EC3” methyl, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) to theaflavin It is considered that the reaction for generating succinctly proceeds. On the other hand, polyphenol oxidase is an enzyme that generates theaflavins from all catechins in the presence of oxygen. In the static culture method, since the supply of oxygen is cut off, it does not work after the dissolved oxygen in the water is consumed. Therefore, in the shaking culture method, EGC3 ”methyl, EGC4” methyl, EC3 ”methyl is considered to have been converted to methylated theaflavin by the polyphenol oxidase and disappeared, but in the stationary culture method, polyphenol oxidase and peroxidase involved in theaflavin production Among them, the action of polyphenol oxidase is low, and it is thought that methylated catechins remain, and when stirring with a stirrer, the reaction is similar to the stationary culture method if the water surface is gently stirred so that it does not move. Progresses.
　静置時間は、使用する茶葉の種類、含有水分、保存状態等によって異なるが、好ましくは１５分間～２４時間である。静置時間が長くなると、メチル化カテキンの残存量が低下する。静置温度は、酵素が作用しうる温度範囲内であれば特に制限はなく、例えば１０℃から４０℃、好ましくは２０℃から３０℃である。撹拌時間も同様に好ましくは３分から８時間である。撹拌時間が長くなるとメチル化カテキンの残存量が低下し消失する。 The standing time varies depending on the type of tea leaves used, moisture content, storage conditions, etc., but is preferably 15 minutes to 24 hours. When the standing time is prolonged, the residual amount of methylated catechin is decreased. The standing temperature is not particularly limited as long as it is within the temperature range in which the enzyme can act, and is, for example, 10 ° C to 40 ° C, preferably 20 ° C to 30 ° C. Similarly, the stirring time is preferably 3 minutes to 8 hours. When the stirring time becomes longer, the remaining amount of methylated catechin decreases and disappears.
　生茶葉に加える水の量は、使用する茶葉の種類、含有水分、保存状態等によって適宜選択することができるが、好ましくは生茶葉１ｇに対して５mlから５００ml、より好ましくは７mlから２００ml、さらに好ましくは１０mlから１００mlである。５mlより少ないと、テアフラビンの生成量が低下し、５００mlより多いと、得られた発酵茶飲料の風味が少なくなる。 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 amount of theaflavin produced decreases, and when the amount is more than 500 ml, the flavor of the obtained fermented tea beverage decreases.
　所望の時間静置または準嫌気的撹拌培養した後、反応液を濾過して、固形分を除く。濾過は自然濾過でも減圧下吸引ろ取でもよい。あるいは、遠心分離により固形分を除いてもよい。もし濾過および遠心分離後ろ液が白濁し透明にならなければ、そのまま一日程度放置した後に、自然濾過、減圧下吸引ろ取または遠心分離を行ってもよい。得られた溶液は、鮮紅色またはオレンジ色を呈する。この液を、瓶詰めし、香りが抜けないようにアルミホイル等でふたをし、９５℃から１００℃にて約５分から１０分間湯煎後、室温にて放置することにより、発酵茶飲料を得ることができる。あるいは、オートクレーブ処理してもよい。必要に応じて、アスコルビン酸ナトリウムなどの酸化防止剤を加えてもよい。加熱処理をした後、減圧濃縮、噴霧乾燥、凍結乾燥などの濃縮工程を経て、濃縮液、またはエキス粉末とすることができる。工業生産用にスケールアップして本発明を実施する場合には、常法により粗濾過を行った後、シャープレス遠心機などを用い濾過を行う。缶ドリンクの場合、食品衛生法の規定によるレトルト殺菌を行う。ペットボトルの場合、ホットパック充填方式でプレート殺菌、チューブ式殺菌を行えばよい。 After standing for desired time or semi-anaerobic stirring culture, the reaction solution is filtered to remove solids. Filtration may be natural filtration or suction filtration under reduced pressure. Alternatively, 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. Or you may autoclave. If necessary, an antioxidant such as sodium ascorbate may be added. After the heat treatment, a concentrated solution or extract powder can be obtained through a concentration step such as vacuum concentration, spray drying, freeze drying and the like. In the case of carrying out the present invention after scaling up for industrial production, after performing rough filtration by a conventional method, filtration is performed using a sharp press centrifuge or the like. In the case of canned drinks, retort sterilization is performed according to the provisions of the Food Sanitation Law. In the case of a PET bottle, plate sterilization and tube sterilization may be performed by a hot pack filling method.
　本明細書において明示的に引用される全ての特許および参考文献の内容は全て本明細書に参照として取り込まれる。 The contents of all patents and references explicitly cited herein are hereby incorporated by reference.
　以下に実施例により本発明をより詳細に説明するが、本発明はこれらの実施例により限定されるものではない。EC,ECG,EGC,EGCG,EGC3”methyl,EC3”methyl,TF,TF3G,TF3’GおよびTFDGの分析にはHPLC装置（JASCO(株)、PU-980、UV-970）とODS120A(TOSO,　4.6mm×250mm)カラムを用いた。HPLCの条件は溶媒：アセトニトリル：酢酸エチル：0.05%　H3PO4　=21:3:76、流速；1.0ml/min、温度；２５℃である。検出は、UV280nmでおこなった。それぞれ検量線を作成し測定した。
（実施例１－５、比較例１－３）　ミキサーによる破砕条件の検討
　紅富貴および紅ほまれを用いて、茶葉に水を加え、それぞれミキサーで破砕（１分、３分、５分間）後、２４時間放置した。酸化防止剤を加えて減圧濾過後、１２０℃２０分間オートクレーブ処理した。茶葉に加える水の量が５倍量及び１０倍量の場合、どちらも成分は変わらないが成分量は１０倍量の方が多い（実施例１および２）。紅富貴及び紅ほまれとも、ミキサー時間１分、３分ではEGC3”methyl,　EC3”methyl　は残存したが５分ではEGC3”methyl（メチル化体の中で一番抗アレルギー活性が強い成分）は完全に消失した（比較例２、３）。一番残存量が多い１分が最良である。茶葉を空気中で破砕後、４倍量の水を加え振とうすると、メチル化体は全て消失した（比較例３）。 EXAMPLES The present invention will be described below in more detail with reference to examples, but the present invention is not limited to these examples. For analysis of EC, ECG, EGC, EGCG, EGC3 "methyl, EC3" methyl, TF, TF3G, TF3'G and TFDG, HPLC equipment (JASCO, PU-980, UV-970) and ODS120A (TOSO, A 4.6 mm × 250 mm) column was used. The HPLC conditions are solvent: acetonitrile: ethyl acetate: 0.05% H 3 PO 4 = 21: 3: 76, flow rate; 1.0 ml / min, temperature; 25 ° C. Detection was performed at UV 280 nm. A calibration curve was created and measured for each.
(Example 1-5, Comparative Example 1-3) Examination of crushing conditions using a mixer After adding water to the tea leaves using Benifumi and Beni Homare, each was crushed with a mixer (1 minute, 3 minutes, 5 minutes). , Left for 24 hours. Antioxidant was added and filtered under reduced pressure, followed by autoclaving at 120 ° C. for 20 minutes. When the amount of water added to the tea leaves is 5 times or 10 times, the components are not changed, but the amount of the components is 10 times larger (Examples 1 and 2). In both the red fumitaka and the red pickles, EGC3 "methyl, EC3" methyl remained in the mixer time of 1 minute and 3 minutes, but in 5 minutes, EGC3 "methyl (the most anti-allergic component of methylated compounds) Completely disappeared (Comparative Examples 2 and 3) The best remaining amount is 1 minute.After crushing tea leaves in air, shake with 4 times the amount of water and all methylated products disappeared. (Comparative Example 3).
実施例１
　7月23日採取紅富貴茶葉11.1657gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、100ml三角フラスコに移しアルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　186　mg　(0.19%),　TF3G　45.6mg　(0.046%),　TF3’G　45.5　mg　(0.046%),　TFDG　19.2mg　(0.019%),　EGCG　3.0g　(3.0%),　ECG　126mg　(0.13%),　caffeine　468　mg　(0.47%),　EGC-3”methyl　104mg　(0.1%),　EC3”methyl　35.7mg　(0.036%)　であった。 Example 1
July 23, 100ml distilled water is added to 11.657g red beetle tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 186 mg (0.19%), TF3G 45.6 mg (0.046%), TF3'G 45.5 mg (0.046%), TFDG 19.2 mg (0.019%), EGCG 3.0 g (3.0) %), ECG 126 mg (0.13%), caffeine 468 mg (0.47%), EGC-3 ”methyl 104 mg (0.1%), EC3” methyl 35.7 mg (0.036%).
実施例２
　7月23日採取紅富貴茶葉11gに蒸留水55mlを加え、家庭用ミキサーにて１分間破砕し、100ml三角フラスコに移しアルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　90　mg　(0.09%),　TF3G　20.0mg　(0.02%),　TF3’G　21.0　mg　(0.021%),　TFDG　8.0mg　(0.008%),　EGCG　2.5g　(2.5%),　ECG　100mg　(0.1%),　caffeine　425　mg　(0.43%),　EGC-3”methyl　70mg　(0.07%),　EC3”methyl　19.7mg　(0.020%)　であった。 Example 2
On July 23, 55 ml of distilled water was added to 11 g of Benifumi tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbic acid Sodium was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 90 mg (0.09%), TF3G 20.0 mg (0.02%), TF3'G 21.0 mg (0.021%), TFDG 8.0 mg (0.008%), EGCG 2.5g (2.5 %), ECG 100 mg (0.1%), caffeine 425 mg (0.43%), EGC-3 ”methyl 70 mg (0.07%), EC3” methyl 19.7 mg (0.020%).
実施例３
　7月23日採取紅富貴茶葉12.82gに蒸留水100mlを加え、家庭用ミキサーにて3分間破砕し、100ml三角フラスコに移しアルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　213　mg　(0.21%),　TF3G　70.9mg　(0.071%),　TF3’G　77.7　mg　(0.078%),　TFDG　45.7mg　(0.046%),　EGCG　2.3g　(2.3%),　ECG　117mg　(0.12%),　caffeine　527　mg　(0.53%),　EGC-3”methyl　75.6mg　(0.076%),　EC3”methyl　26.7mg　(0.027%)　であった。 Example 3
July 23, 100ml distilled water was added to 12.82g of Benifumi tea leaves collected, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 213 mg (0.21%), TF3G 70.9 mg (0.071%), TF3'G 77.7 mg (0.078%), TFDG 45.7 mg (0.046%), EGCG 2.3g (2.3 %), ECG 117 mg (0.12%), caffeine 527 mg (0.53%), EGC-3 ”methyl 75.6 mg (0.076%), EC3” methyl 26.7 mg (0.027%).
実施例４
　7月23日採取紅ほまれ茶葉8.862gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、100ml三角フラスコに移し、アルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　150　mg　(0.15%),　TF3G　61mg　(0.061%),　TF3’G　63.7　mg　(0.064%),　TFDG　35.0mg　(0.035%),　EGCG　3.9g　(3.9%),　ECG　117mg　(0.12%),　caffeine　561　mg　(0.56%),　EGC-3”methyl　89.2mg　(0.089%),　EC3”methyl　0mg　(0%)　であった。 Example 4
On July 23, 100 ml of distilled water was added to 8.862 g of red pickled tea leaves collected in July, crushed for 1 minute with a home mixer, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 150 mg (0.15%), TF3G 61 mg (0.061%), TF3'G 63.7 mg (0.064%), TFDG 35.0 mg (0.035%), EGCG 3.9 g (3.9%) ), ECG 117 mg (0.12%), caffeine 561 mg (0.56%), EGC-3 ”methyl 89.2 mg (0.089%), EC3” methyl 0 mg (0%).
実施例５
　7月23日採取紅ほまれ茶葉9.93gに蒸留水100mlを加え、家庭用ミキサーにて3分間破砕し、100ml三角フラスコに移し、アルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　213　mg　(0.21%),　TF3G　38.8mg(0.039%),　TF3’G　41.1　mg　(0.041%),　TFDG　21.9mg　(0.022%),　EGCG　3.6g　(3.6%),　ECG　131mg　(0.13%),　caffeine　562　mg　(0.56%),　EGC-3”methyl　92.2mg　(0.092%),　EC3”methyl　0　mg　(0%)　であった。 Example 5
July 23. Collected red tea leaves 9.93g, distilled water 100ml, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil and allowed to stand for 24 hours. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. Analysis by HPLC revealed that TF 213 mg (0.21%), TF3G 38.8 mg (0.039%), TF3'G 41.1 mg (0.041%), TFDG 21.9 mg (0.022%), EGCG 3.6 g (3.6 %), ECG 131 mg (0.13%), caffeine 562 mg (0.56%), EGC-3 ”methyl 92.2 mg (0.092%), EC3” methyl 0 mg (0%).
比較例１
　7月23日採取紅富貴茶葉10.79gに蒸留水100mlを加え、家庭用ミキサーにて5分間破砕し、100ml三角フラスコに移し、アルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　139　mg　(0.14%),　TF3G　50.5mg　(0.051%),　TF3’G　33.6　mg　(0.034%),　TFDG　38.1mg　(0.038%),　EGCG　246mg　(0.25%),　ECG　12.2mg　(0.012%),　caffeine　654　mg　(0.65%),　EGC-3”methyl　0mg　(0%),　EC3”methyl　11.4mg　(0.011%)　であった。本方法はメチル化体はほとんど消滅していた。 Comparative Example 1
On July 23, 100 ml of distilled water was added to 10.79 g of Benifumi tea leaves collected, crushed with a home mixer for 5 minutes, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and antioxidants Sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 139 mg (0.14%), TF3G 50.5 mg (0.051%), TF3'G 33.6 mg (0.034%), TFDG 38.1 mg (0.038%), EGCG 246 mg (0.25%) ), ECG 12.2 mg (0.012%), caffeine 654 mg (0.65%), EGC-3 ”methyl 0 mg (0%), EC3” methyl 11.4 mg (0.011%). In this method, the methylated product was almost disappeared.
比較例２
　7月23日採取紅ほまれ茶葉10.61gに蒸留水100mlを加え、家庭用ミキサーにて5分間破砕し、100ml三角フラスコに移し、アルミホイルにてふたをして２４時間静置後、酸化防止剤アスコルビン酸ナトリウムを加えて減圧濾過し、ろ液を１２０℃２０分間オートクレーブ処理した。HPLCで分析したところ、100g生葉に換算するとTF　574　mg　(0.57%),　TF3G　111mg　(0.11%),　TF3’G　34.5　mg　(0.035%),　TFDG　11.6mg(0.012%),　EGCG　585mg　(0.59%),　ECG　29.7mg　(0.030%),　caffeine　459　mg　(0.46%),　EGC-3”methyl　0mg　(0%),　EC3”methyl　0　mg　(0%)　であった。本方法はメチル化体はほとんど消滅していた。 Comparative Example 2
July 23. Collected red tea leaves (10.61g), distilled water (100ml), crushed for 5 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes. When analyzed by HPLC, TF 574 mg (0.57%), TF3G 111 mg (0.11%), TF3'G 34.5 mg (0.035%), TFDG 11.6 mg (0.012%), EGCG 585 mg (0.59%) ECG 29.7 mg (0.030%), caffeine 459 mg (0.46%), EGC-3 ”methyl 0 mg (0%), EC3” methyl 0 mg (0%). In this method, the methylated product was almost disappeared.
比較例３
　紅富貴8.55gをミキサーにて破砕後、32.7mlの蒸留水を加え１時間振とう撹拌した。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１０分間１００℃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　98mg　(0.098%),　TF3G　29mg　(0.029%),　TF3’G　10　mg　(0.010%),　TFDG　3mg(0.003%),　EGCG　200mg　(0.20%),　ECG　0mg　(0%),　caffeine　220　mg　(0.22%),　EGC-3”methyl　0mg　(0%),　EC3”methyl　0　mg　(0%)　であった。本方法はメチル化体はほとんど消滅していた。 Comparative Example 3
After crushing 8.55 g of Benifumi Takami with a mixer, 32.7 ml of distilled water was added and the mixture was shaken and stirred for 1 hour. The resulting filtrate was transferred to a glass bottle, covered with aluminum foil, heat-treated at 100 ° C. for 10 minutes, and allowed to stand at room temperature. When analyzed by HPLC, TF 98mg (0.098%), TF3G 29mg (0.029%), TF3'G 10 mg (0.010%), TFDG 3mg (0.003%), EGCG 200mg (0.20%), ECG 0 mg (0%), caffeine 220 mg (0.22%), EGC-3 ”methyl 0 mg (0%), EC3” methyl 0 mg (0%). In this method, the methylated product was almost disappeared.
　得られた茶飲料（実施例１－５および比較例１，２）につき５名のパネラーにより香り、水色、濃度感、甘み、苦渋味を評価した。
実施例１－５
　　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の甘み
　　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、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 The obtained tea beverages (Example 1-5 and Comparative Examples 1 and 2) were evaluated for aroma, light blue color, concentration, sweetness and bitterness by five panelists.
Example 1-5
Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
Bitter taste: Very weak Sweetness: Sweetness of milk tea or matcha milk Overall evaluation: Feeling soothing by a sweet scent, the bitter taste is very weak when put in the mouth, and there is a rich sweetness of milk tea or matcha milk Expected to be effective and the overall balance is very good
比較例１、２
　　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：やや苦みを感じる
　　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。 Comparative Examples 1 and 2
Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
Bitter taste: feels slightly bitter sweetness: feels sweetness Overall rating: feels a very sweet scent, but slightly bitter taste remains in the mouth. There is a sweetness and a healing effect can be expected.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
（実施例６－１０）　加熱処理条件の検討
　紅富貴を用いて、茶葉に水を加え、ミキサーで１分間破砕後、２４時間放置した。放置後酸化防止剤を加えずに減圧濾過後、オートクレーブ、または１００℃で１０分間から４０分間加熱処理した。１００℃湯煎１０分、２０分、３０分ではほとんどテアフラビンの減少は見られないが、１００℃湯煎３０分では減少し、１２０℃２０分間オートクレーブではさらに減少した。ただし本検討ではあらかじめ酸化防止剤を加えなかった。加熱処理する前に酸化防止剤を加えてあればテアフラビンの減少は防げる。 (Example 6-10) Examination of heat treatment conditions Water was added to tea leaves using Benifumi, and the mixture was crushed with a mixer for 1 minute and allowed to stand for 24 hours. After standing, the mixture was filtered under reduced pressure without adding an antioxidant, and then heat-treated at 100 ° C. for 10 minutes to 40 minutes. There was almost no decrease in theaflavin at 100 ° C. water bath for 10 minutes, 20 minutes, and 30 minutes, but it decreased at 100 ° C. water bath for 30 minutes and further decreased at 120 ° C. for 20 minutes in the autoclave. However, no antioxidant was added in advance in this study. If an antioxidant is added before the heat treatment, reduction of theaflavin can be prevented.
実施例６
　7月23日採取した紅富貴茶葉11.2512gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、24時間静置した後、吸引ろ取を行い、得られたろ液を１２０℃、２０分間オートクレーブにかけた。HPLCで分析したところ、100g生葉に換算するとTF　50.8mg　(0.051%),　TF3G　12.3mg　(0.012%),　TF3’G　7.4mg　(0.0074%),　TFDG　3.4mg　(0.0034%),　EGCG　1.8g　(1.8%),　ECG　55.3mg　(0.055%),　caffeine　511　mg　(0.51%),　EGC-3”methyl　68.3mg　(0.068%),　EC3”methyl　32.4mg　(0.032%)　であった。 Example 6
100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed with a home mixer for 1 minute, allowed to stand for 24 hours, and then filtered by suction. Autoclaved for minutes. When analyzed by HPLC, TF 50.8mg (0.051%), TF3G 12.3mg (0.012%), TF3'G 7.4mg (0.0074%), TFDG 3.4mg (0.0034%), EGCG 1.8g (1.8 %), ECG 55.3 mg (0.055%), caffeine 511 mg (0.51%), EGC-3 ”methyl 68.3 mg (0.068%), EC3” methyl 32.4 mg (0.032%).
実施例７
　7月23日採取した紅富貴茶葉11.2512gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、24時間静置した後、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　109mg　(0.11%),　TF3G　37.9mg　(0.038%),　TF3’G　9.7　mg　(0.0097%),　TFDG　3.5mg　(0.0035%),　EGCG　1.8g　(1.8%),　ECG　46mg　(0.046%),　caffeine　515　mg　(0.52%),　EGC-3”methyl　120mg　(0.12%),　EC3”methyl　100.3mg　(0.1%)　であった。 Example 7
100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 10 minutes, it was left at room temperature. When analyzed by HPLC, TF 109mg (0.11%), TF3G 37.9mg (0.038%), TF3'G 9.7 mg (0.0097%), TFDG 3.5mg (0.0035%), EGCG 1.8g (1.8%) ), ECG 46 mg (0.046%), caffeine 515 mg (0.52%), EGC-3 ”methyl 120 mg (0.12%), EC3” methyl 100.3 mg (0.1%).
実施例８
　7月23日採取した紅富貴茶葉11.2512gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、24時間静置した後、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　103mg　(0.10%),　TF3G　13.9mg　(0.014%),　TF3’G　7.4　mg　(0.0074%),　TFDG　3.5mg　(0.0035%),　EGCG　2.9g　(2.9%),　ECG　45.1mg　(0.045%),　caffeine　514　mg　(0.51%),　EGC-3”methyl　116mg　(0.12%),　EC3”methyl　44.6mg　(0.045%)　であった。 Example 8
100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 20 minutes, it was left at room temperature. When analyzed by HPLC, TF 103mg (0.10%), TF3G 13.9mg (0.014%), TF3'G 7.4 mg (0.0074%), TFDG 3.5mg (0.0035%), EGCG 2.9g (2.9%) ), ECG 45.1 mg (0.045%), caffeine 514 mg (0.51%), EGC-3 ”methyl 116 mg (0.12%), EC3” methyl 44.6 mg (0.045%).
実施例９
　7月23日採取した紅富貴茶葉11.2512gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、24時間静置した後、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３０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　101.7mg　(0.1%),　TF3G　14.3mg　(0.014%),　TF3’G　8.1　mg　(0.0081%),　TFDG　3.9mg　(0.0039%),　EGCG　3.0g　(3.0%),　ECG　53.0mg　(0.053%),　caffeine　548　mg　(0.55%),　EGC-3”methyl　127.7mg　(0.13%),　EC3”methyl　52.3mg　(0.052%)　であった。 Example 9
100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 30 minutes, it was left at room temperature. When analyzed by HPLC, TF 101.7mg (0.1%), TF3G 14.3mg (0.014%), TF3'G 8.1 mg (0.0081%), TFDG 3.9mg (0.0039%), EGCG 3.0g (3.0) %), ECG 53.0 mg (0.053%), caffeine 548 mg (0.55%), EGC-3 ”methyl 127.7 mg (0.13%), EC3” methyl 52.3 mg (0.052%).
　実施例１０
　7月23日採取した紅富貴茶葉11.2512gに蒸留水100mlを加え、家庭用ミキサーにて１分間破砕し、24時間静置した後、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４０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　80.2mg　(0.08%),　TF3G　16.2mg　(0.016%),　TF3’G　6.3　mg　(0.0063%),　TFDG　2.7mg　(0.0027%),　EGCG　2.8g　(2.8%),　ECG　50.7mg　(0.051%),　caffeine　530　mg　(0.53%),　EGC-3”methyl　116mg　(0.12%),　EC3”methyl　51.2mg　(0.051%)　であった。 Example 10
100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 40 minutes, it was left at room temperature. When analyzed by HPLC, TF 80.2mg (0.08%), TF3G 16.2mg (0.016%), TF3'G 6.3 mg (0.0063%), TFDG 2.7mg (0.0027%), EGCG 2.8g (2.8) %), ECG 50.7 mg (0.051%), caffeine 530 mg (0.53%), EGC-3 ”methyl 116 mg (0.12%), EC3” methyl 51.2 mg (0.051%).
　得られた茶飲料（実施例６－１０）につき５名のパネラーにより香り、水色、濃度感、甘み、苦渋味を評価した。
実施例６－１０
　　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の甘み
　　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、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。 The obtained tea beverage (Examples 6 to 10) was evaluated for aroma, light blue color, concentration, sweetness and bitterness by 5 panelists.
Example 6-10
Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
Bitter taste: Very weak Sweetness: Sweetness of milk tea or matcha milk Overall evaluation: Feeling soothing by a sweet scent, the bitter taste is very weak when put in the mouth, and there is a rich sweetness of milk tea or matcha milk The effect can be expected and the overall balance is very good.
実施例１１　スケールアップ例
　7月15日採取紅富貴茶葉500g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１００gに水４リットルを加え、工業用ミキサーで高速（１８，５００rpm）にて１分間破砕し。３０リットル用ステンレス槽に移した。この操作を繰り返し全ての茶葉(500g)を破砕し、最後に５リットルの水を添加した。その後工業用ミキサーで300rpmで６０分間静かに撹拌した。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、1Kg生葉に換算するとTF　940mg　(0.094%),　TF3G　310　mg　(0.031%),　TF3’G　250　mg　(0.025%),　TFDG　0　mg　(0%),　EGCG　2.6g　(0.26%),　ECG　620mg　(0.062%),　EGC　4.2g　(0.42%),　EC　2.5　g　(0.25%),　caffeine　6.1　g　(0.61%),　EGC-3”methyl　1.0　g　(0.1%),　EC3”methyl　450mg　(0.045%)　であった。 Example 11 Scale-up Example On July 15th, 500 g of Benifumi tea leaves collected were packed in an aluminum vacuum package and stored frozen at −78 ° C. One week later, 4 liters of water was added to 100 g of tea leaves stored frozen, and crushed with an industrial mixer at high speed (18,500 rpm) for 1 minute. It moved to the stainless steel tank for 30 liters. This procedure was repeated to crush all tea leaves (500 g), and finally 5 liters of water was added. Thereafter, the mixture was gently stirred for 60 minutes at 300 rpm with an industrial mixer. After rough filtration, sodium ascorbate was added to perform filtration. After filtration, retort sterilization was performed. When analyzed by HPLC, TF 940mg (0.094%), TF3G 310 mg (0.031%), TF3'G 250 mg (0.025%), TFDG 0 mg (0%), EGCG 2.6g (0.26%) ), ECG 620mg (0.062%), EGC 4.2g (0.42%), EC 2.5 g (0.25%), caffeine 6.1 g (0.61%), EGC-3 ”methyl 1.0 g (0.1%), EC3” methyl 450mg ( 0.045%).
　得られた茶飲料（実施例１１）につき５名のパネラーにより香り、水色、濃度感、甘み、苦渋味を評価した。
　　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の甘み
　　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、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 The obtained tea beverage (Example 11) was evaluated for aroma, light blue color, concentration, sweetness and bitterness by 5 panelists.
Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
Bitter taste: Very weak Sweetness: Sweetness of milk tea or matcha milk Overall evaluation: Feeling soothing by a sweet scent, the bitter taste is very weak when put in the mouth, and there is a rich sweetness of milk tea or matcha milk Expected to be effective and the overall balance is very good
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Claims (9)

  1. メチル化カテキン含有発酵茶飲料の製造方法であって、メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、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。 A method for producing a methylated catechin-containing fermented tea beverage comprising adding water to fresh tea leaves of a black tea variety containing methylated catechin, crushing with a mixer, and culturing with static or semi-anaerobic stirring followed by solid content A method characterized by obtaining a fermented tea beverage by removing heat and heat treatment.
  2. メチル化カテキン含有発酵茶濃縮物の製造方法であって、メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、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。 A method for producing a methylated catechin-containing fermented tea concentrate comprising adding water to a green tea leaf of a black tea variety containing methylated catechin, crushing with a mixer, culturing with static or semi-anaerobic stirring, Removing the fraction, subjecting to heat treatment, and then concentrating.
  3. 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または２に記載の方法。 The method according to claim 1 or 2, wherein the culturing is performed in the presence of water that is 5 times (by weight) or more of fresh tea leaves.
  4. 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３に記載の方法。 The method according to claim 3, wherein the culture is performed in the presence of water that is 7 times (by weight) or more of fresh tea leaves.
  5. 破砕時間が１秒から３分である、請求項１－４のいずれかに記載の方法。 The method according to any one of claims 1 to 4, wherein the crushing time is 1 second to 3 minutes.
  6. 静置時間が１５分から４８時間である、請求項１－５のいずれかに記載の方法。 The method according to any one of claims 1 to 5, wherein the standing time is 15 minutes to 48 hours.
  7. 準嫌気的撹拌時間が３分から８時間である、請求項１－５のいずれかに記載の方法。 The method according to any one of claims 1 to 5, wherein the semi-anaerobic stirring time is from 3 minutes to 8 hours.
  8. メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、固形分を除去して加熱処理を行うことにより得られるメチル化カテキン含有発酵茶飲料。 Methylation obtained by adding water to fresh tea leaves containing methylated catechins, crushing with a mixer, culturing with static or semi-anaerobic agitation, removing solids, and heating Catechin-containing fermented tea beverage.
  9. メチル化カテキンを含有する紅茶品種の生茶葉に水を加えてミキサーで破砕し、静置または準嫌気的撹拌して培養した後に、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、メチル化カテキン含有発酵茶濃縮物。
     
          Add fresh water to tea leaves containing methylated catechins, crush them with a mixer, incubate with static or semi-anaerobic agitation, remove solids, heat, and then concentrate A fermented tea concentrate containing methylated catechins obtained by

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Publication number Priority date Publication date Assignee Title
JP5198679B1 (en) * 2012-09-13 2013-05-15 宏之 山梨 Semi-fermented tea and method for producing the same
JP2018134052A (en) * 2017-02-23 2018-08-30 三井農林株式会社 Method for producing methylated catechin-containing tea extract
CN114015733A (en) * 2021-11-12 2022-02-08 中国农业科学院茶叶研究所 Enzyme-salt coupling catalytic synthesis method of polyester catechin

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WO2005074960A1 (en) * 2004-02-06 2005-08-18 Asahi Soft Drinks Co., Ltd. Physiologically functional drinks and compositions

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WO2005074960A1 (en) * 2004-02-06 2005-08-18 Asahi Soft Drinks Co., Ltd. Physiologically functional drinks and compositions

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SHUKUMI NISHIMURA ET AL.: "Methyl-ka Catechin Niryotai no Chaba kara no Kenshutsu", DAI 60 KAI THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, 1 April 2006 (2006-04-01), pages 198 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5198679B1 (en) * 2012-09-13 2013-05-15 宏之 山梨 Semi-fermented tea and method for producing the same
JP2018134052A (en) * 2017-02-23 2018-08-30 三井農林株式会社 Method for producing methylated catechin-containing tea extract
CN114015733A (en) * 2021-11-12 2022-02-08 中国农业科学院茶叶研究所 Enzyme-salt coupling catalytic synthesis method of polyester catechin
CN114015733B (en) * 2021-11-12 2023-08-08 中国农业科学院茶叶研究所 Enzyme-salt coupling catalytic synthesis method of polyester catechin

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