WO2014178214A1

WO2014178214A1 - Tea leaves and process for producing same

Info

Publication number: WO2014178214A1
Application number: PCT/JP2014/053599
Authority: WO
Inventors: 栄盛西谷; 笹目　正巳; 恵祐沼田; 諭大石
Original assignee: 株式会社伊藤園
Priority date: 2013-04-30
Filing date: 2014-02-17
Publication date: 2014-11-06
Also published as: AU2014260927B2; AU2014260927A1; JP5368652B1; TW201446146A; JP2014212777A

Abstract

The present invention provides new tea leaves from which it is possible to extract tea which well suits Japanese-style foods, is rich in tastiness, and has a light flowery aroma. These tea leaves are characterized by containing (A) a lipid, (B) a tannin, (C) a hydrophilic low-molecular-weight tea polyphenol, and (D) a semi-hydrophilic low-molecular-weight tea polyphenol in a mass proportion that satisfies the following relationships (1) and (2). 0.20≤(A)/(B)≤0.50 (1) 0.15≤(D)/[(C)+(D)]≤0.35 (2)

Description

Tea leaves and method for producing the same

[Technical Field] The present invention relates to a tea leaf suitable for drinking with a refreshing meal such as Japanese food, and capable of extracting a light and flavorful tea and a method for producing the tea leaf.

Black tea has a moderate scent and bitter astringency, so it is particularly suitable for sweets such as Western confectionery, and is a tasteful beverage that can enjoy the difference in scent depending on the production area.
Black tea leaves from which tea is extracted are produced by fermenting the leaves and stems of the camellia family (Camellia sinensis var.). By this fermentation, catechins undergo enzymatic action, and are oxidized and polymerized. Ingredients such as theaflavin are produced and have a moderate flavor. By adjusting the degree of fermentation, etc., it is possible to make a difference in flavor and the like.

As an invention related to tea using such fermentation, Patent Document 1 below discloses fermented tea obtained by mixing, twisting, and fermenting tea leaves and raw materials such as pear fruits. It has been shown that beverages extracted from tea have an effect of suppressing an increase in blood glucose level.

Patent Document 2 listed below is a method for producing a semi-fermented food or drink characterized in that tea leaves are cut with a cutter mixer and the like, sprayed with water, heated to a predetermined temperature, stirred while introducing air, and semi-fermented. Is disclosed, and it is shown that a semi-fermented tea with a high content of polymerized polyphenols can be produced by this production method.

The tea taste is mainly composed of the astringent taste of tannin, the bitter taste of caffeine, the umami taste of amino acids, etc., and it is known that the taste can be adjusted by controlling the content. For example, Patent Document 3 below shows that caffeine is reduced by spraying warm water on tea leaves. Moreover, the following patent document 4 shows a technique in which glutamic acid and polyphenol are increased by crushing tea leaves after heating with superheated steam.

JP 2007-202481 A JP 2009-247232 A JP 2011-167091 A JP 2011-217461 A

In modern society, healing and relaxation are required. Under such circumstances, fermented tea such as black tea has a moderate scent and is a beverage with a palatability that allows you to enjoy the difference in scent depending on the production area, and is suitable for healing and relaxing. It is a beverage. In addition, there are many tea bags in which tea leaves are enclosed, and it is also attractive that tea can be easily consumed at home.

On the other hand, with regard to food, meals with a mild taste that can be healed are preferred, and Japanese food is one such example.
Tea and Japanese food are both healing and relaxing, but it was inappropriate to eat and drink together. This is because black tea is a strong fragrant beverage that counteracts the taste of a mild and delicate food such as Japanese food and impairs the taste unique to Japanese food.

Further, as described above, the taste of tea is largely composed of astringency, bitterness, umami, etc., but some drinkers feel unpleasant of the excessive bitterness.
In particular, fermented tea such as black tea tends to have a bitter and astringent taste that is heavy and remains in the aftertaste, as polyphenols are oxidized and polymerized to form a polymerized polyphenol.

Therefore, the object of the present invention is a new compatibility that has good compatibility with Japanese food, is rich in palatability, can extract tea with a light floral incense, and has reduced bitterness and astringency based on compatibility with meals. It is to provide a tea leaf having a flavor and a method for producing the same.

The fermented tea leaves of the present invention show (A) lipid, (B) tannin, (C) hydrophilic low molecular tea polyphenol, and (D) semi-hydrophilic low molecular tea polyphenol in the following (1) and (2). It contains by the mass ratio.
(A) / (B) = 0.20 to 0.50 (1)
(D) / [(C) + (D)] = 0.15 to 0.35 (2)

The method for producing fermented tea leaves of the present invention is characterized in that fresh tea leaves are washed with water at 60 to 100 ° C. and then fermented.

The tea leaves of the present invention are new tea leaves that are compatible with Japanese foods, are rich in palatability, and can extract tea with a light floral scent. The tea extracted from the tea leaves is compatible with sweets such as Japanese confectionery such as manju and Western confectionery such as cake, and is also compatible with Japanese food such as rice balls. Even if you drink alone, you can drink it deliciously.

Hereinafter, tea leaves according to an embodiment of the present invention (hereinafter referred to as “main tea leaves”) will be described. However, the present invention is not limited to this.

(Each tea leaf component)
This tea leaf contains (A) lipid, (B) tannin, (C) hydrophilic low molecular tea polyphenol, and (D) semi-hydrophilic low molecular tea polyphenol in the mass proportions shown in (1) and (2) below. It is characterized by containing.
(A) / (B) = 0.20 to 0.50 (1)
(D) / [(C) + (D)] = 0.15 to 0.35 (2)

The present tea leaf preferably contains (A) lipid in the tea leaf in an amount of 2% by mass to 8% by mass, particularly 2% by mass to 6% by mass, and further 2.5% by mass to 5.5% by mass.
In the present tea leaf, (A) lipid refers to a lipid component having palmitic acid, oleic acid, linoleic acid, linolenic acid or the like as a constituent fatty acid.
(A) The lipid contributes to the aftertaste of tea, and when it is large, a hard hard leaf taste is felt.

The tea leaves preferably contain (B) tannin in the tea leaves in an amount of 5 to 18% by mass, particularly 8 to 15% by mass, and more preferably 9 to 14% by mass.
In the present tea leaf, (B) tannin includes (C) hydrophilic low molecular weight tea polyphenol and (D) semi-hydrophilic low molecular weight tea polyphenol. For example, catechins, theaflavins, gallic acid, theogalin, thealubidin Etc.
In this tea leaf, catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg), Epigallocatechin gallate (EGCg) and the like, and theaflavins include theaflavin, theaflavin-3-gallate, theaflavin monogallate such as theaflavin-3′-gallate, theaflavin digallate such as theaflavin-3,3′-digallate, etc. Show.
(B) Tannin contributes to astringency, and when it is too much, it becomes astringent taste, and when it is little, it becomes light white, so it is preferable that it is the said range.

In the present tea leaf, the mass ratio of (A) lipid to (B) tannin “(A) / (B)” is 0.20 to 0.50, preferably 0.25 to 0.45, particularly preferably 0.30. ~ 0.40.
When (A) / (B) is less than 0.2, it becomes light white and the astringent taste stands too much, and when it exceeds 0.5, the taste becomes too strong and a hard leaf taste is felt, so that it is in the above range. preferable.

This tea leaf preferably contains (C) hydrophilic low molecular weight tea polyphenol in the tea leaf in an amount of 2 to 15% by mass, particularly 3 to 12% by mass, and more preferably 3 to 10% by mass.
In addition, in this tea leaf, (C) hydrophilic low molecular weight tea polyphenol is a classification of low molecular weight tea polyphenols contained in tea leaves based on the value of molecular weight / number of hydroxyl groups, and the value of molecular weight / number of hydroxyl groups. Indicates a component of less than 58. Specifically, for example, gallic acid, theogalin, gallocatechin (GC), gallocatechin gallate (GCg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg) are shown. As a constitution, it is preferable that (C) EGCg accounts for 40 to 65%, particularly 50 to 60% in (C) hydrophilic low molecular weight tea polyphenol.
(C) The hydrophilic low-molecular-weight tea polyphenol contributes to how the scent stands, and if it is less, the scent is too prevalent, and if it is too much, the scent tends not to escape from the nose.

This tea leaf contains (D) semi-hydrophilic low molecular weight tea polyphenol in the tea leaf in an amount of 0.5% to 5% by weight, particularly 0.5% to 3% by weight, and further 1% to 2.5% by weight. Is preferably included.
In this tea leaf, (D) semi-hydrophilic low molecular weight tea polyphenol is a classification of low molecular weight polyphenols contained in tea leaves based on the value of molecular weight / number of hydroxyl groups, and the value of molecular weight / number of hydroxyl groups. Represents a component of 58 or more. Specifically, for example, catechin (C), catechin gallate (Cg), epicatechin (EC), epicatechin gallate (ECg), theaflavin, theaflavin monogallate, and theaflavin digallate are shown. As a constitution, it is preferable that (d) ECg occupies 30 to 55% in (D) semi-hydrophilic low molecular tea polyphenol.
(D) The semi-hydrophilic low molecular weight tea polyphenol contributes to the remaining manner of the rear mouth, and when it is small, it becomes pale white, and when it is too large, the crumb is produced.

The present tea leaves have a mass ratio “(D) / [(C of (D) semi-hydrophilic low molecular tea polyphenol to the total mass of (C) hydrophilic low molecular tea polyphenol and (D) semi-hydrophilic low molecular tea polyphenol. ) + (D)] ”is preferably 0.15 to 0.35, more preferably 0.20 to 0.35, and even more preferably 0.25 to 0.30.
If (D) / [(C) + (D)] is less than 0.15, the fragrance is weak and the taste is felt pale, and if it exceeds 0.35, the scent of flower fragrance is too strong and is compatible with Japanese food. In order to damage, it is preferable that it is the said range.

This tea leaf contains (E) caffeine in the tea leaf in an amount of 0.5% to 2.5% by weight, especially 0.7% to 2.5% by weight, and further 0.7% to 2% by weight. It is preferable to include.
(E) Caffeine constitutes the bitter taste of tea, and when it exceeds 2.5% by mass, there is a slight discomfort, and when it is less than 0.5% by mass, the taste feels unsatisfactory. The above range is preferable.

The tea leaves preferably contain theanine in the tea leaves in an amount of 0.2% by mass to 5% by mass, particularly 0.3% by mass to 3% by mass, and more preferably 0.3% by mass to 1.5% by mass.
Theanine is a derivative of glutamic acid contained in tea leaves and the like. For example, L-glutamic acid-γ-ethylamide (L-theanine), L-glutamic acid-γ-methylamide, D-glutamic acid-γ-ethylamide (D-theanine) ), L- or D-glutamic acid-γ-alkylamides such as D-glutamic acid-γ-methylamide, derivatives containing L- or D-glutamic acid-γ-alkylamide in the basic structure (for example, L- or D-glutamic acid-γ -Glycosides of alkylamides).
Theanine contributes to the way of feeling umami, and if it is too much, the sense of concentration is excessively raised and persistentness is produced, and if it is less, bitterness and astringency stand out, so the above range is preferable.

This tea leaf may contain sugars such as monosaccharides and disaccharides, minerals such as potassium, organic acids such as malic acid, etc. in addition to the above components.

This tea leaf is a fermented tea leaf excellent in flavor, can extract tea with a light floral scent, and has a reduced bitter taste. The tea extracted from the tea leaves matches the sweetness of Japanese confectionery such as manju and Western confectionery such as cake, and has good compatibility with Japanese food such as rice balls. This tea can be drunk even if it is drunk alone, or it can be drunk cleanly even if it is drunk in small amounts over a long period of time (drinking), or even if you drink it all at once to soothe your thirst.

This tea leaf can be used as a leaf-type tea leaf, but can also be used as a broken type or a CTC type. This tea leaf can also be used as tea leaves for tea bags and tea leaves for beverages. In particular, the tea leaves are suitable for tea bags and are preferably cut into pieces.
Note that the beverage tea leaves are tea leaves for producing industrially mass-produced container-packed tea drinks, and examples of containers for filling tea drinks include plastic bottles (so-called PET bottles), steel, A metal can such as aluminum, a bottle, a paper container, or the like can be used. In particular, a transparent container such as a plastic bottle can be preferably used.

(Method for producing tea leaves)
This tea leaf has a mass ratio of (A) / (B) = 0.20 to (A) lipid, (B) tannin, (C) hydrophilic low molecular tea polyphenol, and (D) semi-hydrophilic low molecular tea polyphenol. It is important to adjust within the range of .about.0.50 and (D) / [(C) + (D)] = 0.15 to 0.35. For example, as described below, Selection and combination of two or more kinds of raw tea leaves, a combination ratio thereof, various conditions in washing with water, a method for treating fresh tea leaves, a fermentation process, and the like can be appropriately adjusted.

The tea leaves of the camellia family (Camellia sinensisvar.) Can be used as the raw tea leaves, and the varieties, breeding sites, growing conditions, picking time, picking method, etc. of the raw tea leaves are not particularly limited.
For example, the tea varieties include Yabukita, Yutaka Midori, Sayaka Kaori, Kanaya Midori, Okumidori, Asatsuyu, Samidori, Benifuuki, Beni Fuji, Benihore, Yaeho, Benihikari, Yama Examples include oysters, fujikaori, incense, Chinese varieties, Assam varieties, and Taiwan varieties.
In addition, the growing place of the raw tea leaves is not particularly limited as long as the raw tea leaves can be grown, and may be in Japan or outside of Japan. In Japan, specific examples include Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Miyazaki Prefecture, Kyoto Prefecture, and the like. Alternatively, tea leaves obtained from tea plants grown outside Japan may be used. Further, the picking time (tea period) is not particularly limited.
The cultivation conditions and the plucking method of the raw tea leaves are not particularly limited. For example, a known method or a method improved based on this can be appropriately employed.
The raw tea leaves may be wilted.

The washing with water can be performed, for example, by bringing the raw tea leaves into contact with hot or hot water, specifically 60 to 100 ° C., preferably 80 to 100 ° C. for 10 to 180 seconds.
By washing with water, caffeine and the like in the raw tea leaves are eluted, so that caffeine can be reduced.
The water washing is not particularly limited, but the raw tea leaves: water are mixed at a mass ratio of 1: 5 to 1:50, particularly 1:10 to 1:40, and 10 seconds to 180 seconds, particularly 30 seconds to It is preferable that the raw tea leaves are brought into contact with water for 120 seconds. Although this contact is not particularly limited, it is performed by immersing and stirring the raw tea leaves in the stored water, spraying hot water on the raw tea leaves in a shower, or pouring the raw tea leaves into the flowing water. be able to.

It is preferable that the freshly washed green tea (hereinafter referred to as “washed tea leaves”) is subjected to a kneading process such as rough koji and twisting before fermentation, before fermentation. Specifically, it is preferable to perform roughing, twisting, unrolling, sieving, etc., and squeezing, cutting, etc. with a rotaben or CTC.

Fermentation can be carried out by adding an enzyme source containing polyphenol oxidase. Washed tea leaves cannot be fermented as they are because the enzyme is deactivated by the water washing. Therefore, this fermentation is performed by adding an enzyme source containing polyphenol oxidase. As an enzyme source, for example, other fresh tea leaves can be used as they are, or wilt leaves obtained by wiping other fresh tea leaves can be used. As these fresh tea leaves, the tea leaves exemplified in the above raw tea leaves can be used. Although chemicals including polyphenol oxidase can be used, it is preferable to use an enzyme derived from tea leaves.
When fresh tea leaves are used as the enzyme source, it is preferable to carry out the fermentation by mixing the washed tea leaves: fresh tea leaves in a mass ratio of 5:95 to 95: 5, particularly 10:90 to 90:10.

Fermentation is not particularly limited. For example, the fermentation can be performed while keeping the room temperature at 20 to 50 ° C., preferably 25 to 40 ° C., and the humidity at 50 to 100%, preferably 80 to 100%. It is preferably 30 to 80% by mass, particularly 50 to 75% by mass with respect to the raw tea leaves. At this time, the air contact may be increased by shaking the tea leaves not to dry.
Fermentation may be complete fermentation or semi-fermentation, and is not particularly limited, but is preferably performed for 10 minutes to 6 hours, particularly 30 minutes to 3 hours.

In order to stop the fermentation of tea leaves, it is preferable to dry the tea leaves in the same manner as in the conventional tea production method. Drying can be performed, for example, by blowing air of 50 to 100 ° C. Drying is preferably performed so that the water content of the tea leaves is 1% by mass to 8% by mass, and particularly 3% by mass to 6% by mass with respect to the raw tea leaves.

The tea leaves thus produced can be produced as they are or by mixing a plurality of tea leaves.
As described above, the present tea leaf is a fermented tea leaf having an excellent flavor, a tea leaf having a light flower-like scent, and further reduced in bitterness and astringency.

(How to adjust each component)
(A) Lipid tends to be reduced, for example, by washing the raw tea leaf water. Therefore, in consideration of these points, (A) the amount of lipid may be adjusted. When producing the main tea leaf by the above-described method, the contact time between the raw tea leaf and water is increased in the water washing, or the washed tea leaf is used. (A) The amount of lipid can be adjusted by adjusting the mixing ratio of the enzyme source and the like.

(B) For example, tannin tends to contain a large amount of tannin in the summer season, assam seeds and the like as raw tea leaves, and a lot of tannin in summer. Therefore, in consideration of these points, (B) the amount of tannin may be adjusted. When producing the main tea leaf by the above-mentioned method, (B) the amount of tannin is adjusted by appropriately selecting these as raw tea leaves. can do.

(C) Hydrophilic low molecular weight tea polyphenols tend to decrease, for example, by fermenting raw tea leaves. Therefore, in consideration of such points, (C) the amount of hydrophilic low-molecular-weight tea polyphenols may be adjusted. When producing the tea leaves by the above-described method, the fermentation time and the mixing ratio of the washed tea leaves and the enzyme source The amount of (C) hydrophilic low molecular weight tea polyphenols can be adjusted by adjusting

(D) The semi-hydrophilic low molecular weight tea polyphenol, for example, tends to increase after fermentation of raw tea leaves, but then decrease. Therefore, in consideration of such points, (D) the amount of semi-hydrophilic low-molecular-weight tea polyphenols may be adjusted, and when producing this tea leaf by the above-mentioned production method, by adjusting the fermentation time (D) The amount of semi-hydrophilic low molecular tea polyphenols can be adjusted.

(E) Caffeine can reduce the amount of caffeine, for example, by washing raw tea leaves with water. Therefore, in consideration of these points, (E) the amount of caffeine may be adjusted. When producing the main tea leaf by the above-mentioned method, the temperature and amount of water and the mixing ratio of the washed tea leaf and the enzyme source are adjusted. (E) The amount of caffeine can be adjusted.

Theanine is affected by, for example, cover cultivation and tea season, and the content of shoots is high when the tea time is early and the fiber content is low, and the content is low when the tea time is late and the fiber content is high. Tend to be. Therefore, it is sufficient to adjust the theanine amount in consideration of such points. Can be adjusted.

(Quantitative method of each component)
In the present tea leaf, (A) lipid, (B) tannin, (C) hydrophilic low molecular tea polyphenol, (D) semi-hydrophilic low molecular tea polyphenol, and (E) caffeine are quantified by the methods shown in the following examples. Can be done.

(the term)
In the present invention, when expressed as “X to Y” (X and Y are arbitrary numbers), “X is preferably greater than X” and “preferably Y”, with the meaning of “X to Y” unless otherwise specified. It is meant to include “less than”.

Hereinafter, an embodiment of the present invention will be described. However, the present invention is not limited to this.

≪Sensory evaluation test≫
As shown below, tea leaves of Examples 1 to 8 and Comparative Examples 1 to 4 were prepared, and tea extracted from these was tasted for sensory evaluation.

(Example 1)
As raw material tea leaves, 2 kg of fresh tea leaves from Shibuoka Prefecture, which were picked from early July, were used. This was immersed in a cylindrical container storing 40 L of hot water at 95 ° C. and stirred for 60 seconds. After that, the tea leaves are collected, rinsed with water at room temperature, and then put into a roughing machine (tea making machine 2K type: manufactured by Kawasaki Kiko Co., Ltd.), stirred while blowing hot air at 60 ° C, and attached to the tea leaf surface. The water to be removed was removed to produce 1.8 kg of washed tea leaves.
To 630 g of this washed tea leaf, 300 g of fresh tea leaves harvested from Shibuoka Prefecture from the beginning of July were mixed as an enzyme source, and this was mixed for 30 minutes with a cramping machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.). Then, it was allowed to stand for 1 hour in an environmental tester (Etack JUNIOR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 25 ° C. and 90% RH for fermentation. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 270 g of tea leaves of Example 1.

(Example 2)
100 g of fresh tea leaves picked from the beginning of July of Yabukita from Shizuoka Prefecture were mixed as an enzyme source with 810 g of the washed tea leaves produced in the same manner as in Example 1, and this was mixed with a crunchy machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.). After squeezing for 30 minutes at 25 ° C., the mixture was allowed to stand for 1 hour in an environmental tester (Etack Junior SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 25 ° C. and 60% RH for fermentation. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 275 g of tea leaves of Example 2.

(Example 3)
As raw tea leaves, 2 kg of fresh tea leaves picked in early July from Benihore from Shizuoka Prefecture were used. This was immersed in a cylindrical container in which 40 L of hot water at 95 ° C. was stored, and left still for 60 seconds. After that, the tea leaves are collected, rinsed with water at room temperature, and then put into a roughing machine (tea making machine 2K type: manufactured by Kawasaki Kiko Co., Ltd.), stirred while blowing hot air at 60 ° C, and attached to the tea leaf surface. The water to be washed was removed to produce 1.86 kg of washed tea leaves.
To 370 g of the washed tea leaves, 600 g of fresh tea leaves picked from the beginning of July, picked from Shizuoka Prefecture, were mixed as an enzyme source, and this was mixed for 30 minutes with a cramping machine (twisting machine 2K: Kawasaki Kiko Co., Ltd.). After the kneading, the mixture was allowed to stand for 1 hour in an environmental tester (Etack JUNOROR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 37 ° C. and 90% RH for fermentation. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 285 g of tea leaves of Example 1.

Example 4
As raw tea leaves, 2 kg of fresh tea leaves of Yabukita harvested in mid-July from Shizuoka Prefecture were used. This was immersed in a cylindrical container storing 40 L of hot water at 80 ° C. and stirred for 30 seconds. After that, the tea leaves are collected, rinsed with water at room temperature, and then put into a roughing machine (tea making machine 2K type: manufactured by Kawasaki Kiko Co., Ltd.), stirred while blowing hot air at 60 ° C, and attached to the tea leaf surface. The water to be washed was removed to produce 1.84 kg of washed tea leaves.
200 g of fresh tea leaves from Shibuoka Prefecture's Yabukita harvested in early July are mixed with 740 g of this washed tea leaf as an enzyme source, and then mixed for 10 minutes with a cramping machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.). Then, it was allowed to stand for 2 hours in an environmental tester (Etack JUNIOR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 25 ° C. and 60% RH for fermentation. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 272 g of tea leaves of Example 1.

(Example 5)
As raw material tea leaves, 2 kg of fresh tea leaves of Yutaka Midori from Kagoshima, which were picked in early April, were used. This was immersed in a cylindrical container storing 60 L of hot water of 80 ° C. and stirred for 90 seconds. After that, the tea leaves are collected, rinsed with water at room temperature, and then put into a roughing machine (tea making machine 2K type: manufactured by Kawasaki Kiko Co., Ltd.), stirred while blowing hot air at 60 ° C, and attached to the tea leaf surface. The water to be removed was removed to produce 1.74 kg of washed tea leaves.
500 g of fresh tea leaves from Kagoshima Prefecture, Yutaka Midori, harvested in early April, are mixed with 435 g of the washed tea leaves as an enzyme source, and then mixed for 30 minutes with a cramping machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.). Then, the mixture was allowed to stand for 2 hours in an environmental test machine (Etack JUNIOR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 37 ° C. and 90% RH for fermentation. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 285 g of tea leaves of Example 1.

(Example 6)
Washed tea leaves 650 g produced in the same manner as in Example 3 were mixed with 300 g of fresh tea leaves harvested in early July from Shizuoka Prefecture as a source of enzyme, and this was used as a crucible (twisting machine 2K: Kawasaki Kiko Co., Ltd.). ), And left for 2 hours in an environmental tester (Etack JUNIOR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 37 ° C. and 90% RH for fermentation. It was. After that, the fermented tea leaves were dried by blowing hot air at 100 ° C. to produce 288 g of tea leaves of Example 1.

(Example 7)
As raw material tea leaves, 2 kg of fresh tea leaves from Shibuoka Prefecture, which were picked from early July, were used. This was immersed in a cylindrical container storing 40 L of hot water at 95 ° C. and stirred for 60 seconds. After that, the tea leaves are collected, rinsed with water at room temperature, and then put into a roughing machine (tea making machine 2K type: manufactured by Kawasaki Kiko Co., Ltd.), stirred while blowing hot air at 60 ° C, and attached to the tea leaf surface. The water to be washed was removed to produce 1.85 kg of washed tea leaves.
A solution obtained by dissolving 30 g of a drug containing polyphenol oxidase (Laccase Daiwa Y120: manufactured by Amano Enzyme Co., Ltd.) in 100 ml of water is mixed as an enzyme source with 435 g of this washed tea leaf, and this is mixed with a crunchy machine (wounding machine 2K: Kawasaki Kiko). (Made by Co., Ltd.) for 30 minutes, and then left in an environmental tester (Etack JUNIOR SD01: produced by Enomoto Kasei Co., Ltd.) maintained at 37 ° C. and 90% RH for 2 hours. And fermented. Then, hot air of 100 ° C. was blown and dried on the fermented tea leaves to produce 538 g of tea leaves of Example 1.

(Example 8)
Using 750g of fresh tea leaves picked from Shibuoka Prefecture in late September and 250g fresh tea leaves picked from Kagoshima Prefecture from the beginning of April in Yutaka Midori, this is used in a cramping machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.) After squeezing for 10 minutes, it was allowed to stand for 30 minutes in an environmental tester (Etack JUNIOR SD01: manufactured by Enomoto Kasei Co., Ltd.) maintained at 25 ° C. and 90% RH for fermentation. Then, hot air at 100 ° C. was blown and dried on the fermented tea leaves to produce 272 g of tea leaves of Example 8.

(Comparative Example 1)
Using 2 kg of fresh tea leaves picked from Shibuoka prefecture in late September, rough tea processing was performed by a conventional green tea manufacturing method to produce 455 g of bancha, which was used as tea leaves of Comparative Example 1.

(Comparative Example 2)
Using 2 kg of fresh tea leaves picked from Shibuoka Prefecture Yabuki in late September, this was immersed in a cylindrical container storing 40 L of hot water at 95 ° C. and stirred for 60 seconds. Thereafter, tea leaves were collected and rinsed with water at room temperature, and then rough tea processing was performed by a conventional green tea manufacturing method to produce 443 g of bancha, which was used as tea leaves of Comparative Example 2.

(Comparative Example 3)
A commercially available CTC black tea from Assam was used as the tea leaf of Comparative Example 3.

(Comparative Example 4)
Using 2 kg of fresh tea leaves of Yutaka Midori, produced in Kagoshima Prefecture, harvested in late March, this was kneaded for 30 minutes with a cramping machine (twisting machine 2K: manufactured by Kawasaki Kiko Co., Ltd.), then 25 ° C, 90% It was allowed to stand for 1 hour in an environmental test machine (ETAC JUNION SD01: manufactured by Enomoto Kasei Co., Ltd.) kept in RH for fermentation. Thereafter, hot air at 100 ° C. was blown and dried on the fermented tea leaves to produce 385 g of black tea, which was used as tea leaves of Comparative Example 4.

(Quantitative)
The components of each tea leaf prepared as Examples and Comparative Examples were quantified. The results are shown in Table 1 below. The quantification method of each component is shown below. The mass% in a table | surface is a mass ratio with respect to the tea leaf whole quantity.

<Quantification of lipid>
The amount of fatty acid was quantified for the tea leaves prepared in Examples and Comparative Examples by the GC method based on the method of Yamada et al. (Japanese Journal of Dietary Life 16 (2004) 369-375), and palmitic acid, oleic acid, linole The sum of the quantitative values of acid and linolenic acid was defined as the lipid content.

<Quantification of tannin>
According to the method of the tannin analysis method of Anan et al. (Tea Industry Research Report 71 (1990) 43-74), the phosphate buffer pH used for the measurement was changed to 5.5 to perform quantification.

<Quantification of catechins and caffeine>
The analytical sample was prepared according to the determination of tannin, and HPLC method according to the method of Goto et al. (T. Goto, Y. Yoshida, M. Kiso and H. Nagashima, Journal of Chromatography A, 749 (1996) 295-299). Were used to quantify catechins and caffeine.

<Quantification of amount of theaflavins>
Analytical samples were prepared according to the quantification of tannin and the method of Andrew P. Nelson et al. (Andrew P. Nelson, Rodney J. Green, Karl V. Wood, Mario G. Ferruzzi, Journal of Chromatography A, 1132 (2006) 132) Theaflavins were quantified by the HPLC method based on the above.

<Quantification of gallic acid content>
The analytical sample was prepared according to tannin determination, and gallic acid was determined using a high performance liquid chromatogram (HPLC) under the following conditions.
Column: waters Xbridge shield RP18 φ3.5 × 150mm
Column temperature: 40 ° C
Mobile phase: Phase A Water: Phase B Acetonitrile: Phase C 1% Phosphoric acid flow rate: 0.5 mL / min
Injection volume: 5 μL
Detection: waters UV detector UV 230nm

<Quantification of theogarin content>
The analytical sample was prepared according to tannin quantification, and theogarin was quantified using UPLC under the following conditions.
Device: ACQUITY
UPLC / PDA system (Nippon Waters Corporation),
Mobile phase (liquid A): 0.1% phosphoric acid aqueous solution,
Mobile phase (liquid B): acetonitrile,
Gradient: Eluent B 0% (0 min) → 0% (1 min) → 3% (3.5 min)
Flow rate: 0.5 ml / min
Detection: UV 275 nm,
Sample injection volume: 5 μl,
Column temperature: 40 ° C

(Making tea)
10 g of each of the tea leaves of Examples 1 to 8 and Comparative Examples 1 to 4 were immersed in 500 mL of hot water at 98 ° C. and extracted for 60 seconds to prepare each tea. A sensory evaluation test was conducted using this tea.

(sensory evaluation)
Each tea extracted from the tea leaves of Examples 1 to 8 and Comparative Examples 1 to 4 was sampled by 6 testers and evaluated as shown below.

<Adequate drinking with rice balls>
The teas of Examples 1 to 8 and Comparative Examples 1 to 4 and rice balls (salt rice ball) were eaten and eaten together and evaluated according to the following criteria. At this time, each tea was 80 degreeC.

Matching of Onigiri flavor and Hanaka-like scent 5 points Very good 4 points Good 3 points Normal 2 points Slightly bad 1 point Poor (I spoil the onigiri flavor)

<Appropriate for drinking with cake>
Each tea of Examples 1 to 8 and Comparative Examples 1 to 4 and a cake (chocolate cake) were eaten and eaten and evaluated according to the following criteria. At this time, each tea was 80 degreeC.

Matching sweetness of cake and bitter taste of tea 5 points Very good 4 points Good 3 points Normal 2 points Slightly bad 1 point Poor (detracts the taste of cake)

<Evaluation of drinking drinks>
Each tea of Examples 1 to 8 and Comparative Examples 1 to 4 was drunk 200 ml over 30 minutes and evaluated according to the following criteria. At this time, each tea was at 40 to 70 ° C.
In addition, “Chibidara Drinking” means drinking a small amount over a long period of time, as a hungry tie up to a meal, or as a luxury item for a change of mood. Net Advance Co., Ltd. June 15, 2002]].

5 points remaining after drinking Very good 4 points Good 3 points Normal 2 points Slightly bad 1 point Bad (no fragrance, light white)

<Evaluation of drunk drinking>
Each tea of Examples 1 to 8 and Comparative Examples 1 to 4 was allowed to drink 200 mL of 2 cups with 1 breath or 2 breaths and evaluated according to the following criteria. At this time, each tea was 15 degreeC.

Refreshing feeling of aftertaste 5 points Very good 4 points Good 3 points Normal 2 points Slightly bad 1 point Poor (irritant taste such as astringent taste, bitterness)

(result)
The average points of these items were calculated and rounded to the nearest maximum. The total of these values is 16 to 20 points overall evaluation “◎”, 12 to 15 points overall evaluation “○”, 8 to 11 points overall evaluation “△”, 4 to 7 points overall The evaluation was “x”.

The teas of Examples 1 to 8 had a comprehensive evaluation of “◯” or higher, and each item also had a score of 3 or higher. These teas are suitable for drinking alone because they match with rice balls and cakes as food drinks, and are moderately light scented flowers.
The tea of Comparative Example 1 had an overall evaluation of “Δ” and was not suitable for drinking alone. This tea had a high value of (A) / (B) and a strong bitter astringency or hard leaf taste was felt.
The tea of Comparative Example 2 had an overall evaluation of “x” and was not suitable for both drinking alone and a beverage in food. This tea had a low value of (A) / (B), (D) / [(C) + (D)], was light white, and felt astringent.
The tea of Comparative Example 3 had an overall evaluation of “Δ” and was not suitable for drinking with rice balls or for drinking at a stroke. This tea had a high value of (A) / (B), (D) / [(C) + (D)], and a strong aroma.
The tea of Comparative Example 4 had an overall evaluation of “Δ” and was not suitable for both drinking alone and a beverage in food. This tea had a high (D) / [(C) + (D)] value, a strong aroma, and an astringent taste.

From these, the value of (A) / (B) is in the range of 0.20 to 0.50, and the value of (D) / [(C) + (D)] is 0.15 to 0.35. It is presumed that a certain tea leaf has not only sweetness but also a good compatibility with Japanese food, has a light floral aroma-like scent, is highly palatable, and can extract tea that can be drunk alone.

The tea of Example 8 had a slight bitter taste in the aftertaste. This tea had a high content of (E) caffeine compared to other examples.

From this, tea leaves containing (E) caffeine at 0.5 to 2.5% by mass in tea leaves have reduced bitterness, more palatability, and better compatibility with food when drinking texture It is estimated that

Claims

Fermented tea leaves containing (A) lipid, (B) tannin, (C) hydrophilic low molecular weight tea polyphenol, (D) semi-hydrophilic low molecular weight tea polyphenol in the mass proportions shown in (1) and (2) below. .
(A) / (B) = 0.20 to 0.50 (1)
(D) / [(C) + (D)] = 0.15 to 0.35 (2)
(A) The fermented tea leaves according to claim 1, wherein the amount of lipid is 2% by mass to 8% by mass in the total amount of tea leaves.
(B) The fermented tea leaf according to claim 1 or 2, wherein the amount of tannin is 5% by mass to 18% by mass in the total amount of tea leaf.
The fermented tea leaf according to any one of claims 1 to 3, wherein (C) the amount of hydrophilic low molecular weight tea polyphenol is 2% by mass to 15% by mass in the total amount of tea leaves.
(D) The fermented tea leaf according to any one of claims 1 to 4, wherein the amount of semi-hydrophilic low molecular weight tea polyphenol is 0.5% by mass to 5% by mass in the total amount of tea leaves.
The fermented tea leaf according to any one of claims 1 to 5, wherein (E) caffeine is 0.5 to 2.5% by mass in the total amount of tea leaf.
A tea bag comprising the fermented tea leaves according to any one of claims 1 to 6.
A method for producing a fermented tea leaf according to any one of claims 1 to 6, wherein the fermented tea leaf is washed with water at 60 to 100 ° C and then fermented.
The method for producing fermented tea leaves according to claim 8, wherein an enzyme source containing polyphenol oxidase is added to the freshly washed green tea leaves and fermented.
The method for producing fermented tea leaves according to claim 9, wherein the enzyme source is other fresh tea leaves.
The method for producing fermented tea leaves according to any one of claims 8 to 10, wherein the water washing is performed by bringing fresh tea leaves: water into contact at a mass ratio of 1: 5 to 1:50 for 10 seconds to 180 seconds.
(A) Lipid, (B) Tannin, (C) Hydrophilic low molecular weight tea polyphenol, (D) Semi-hydrophilic low molecular weight tea polyphenol so as to contain in the mass ratio shown in the following (1) and (2) A method for adjusting the flavor of the adjusted fermented tea leaves.
(A) / (B) = 0.20 to 0.50 (1)
(D) / [(C) + (D)] = 0.15 to 0.35 (2)