CN102448315B - Roasted oolong tea and tea drink using same - Google Patents
Roasted oolong tea and tea drink using same Download PDFInfo
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- CN102448315B CN102448315B CN201080023014.5A CN201080023014A CN102448315B CN 102448315 B CN102448315 B CN 102448315B CN 201080023014 A CN201080023014 A CN 201080023014A CN 102448315 B CN102448315 B CN 102448315B
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- oolong tea
- fragrance
- oolong
- flower
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- 235000020333 oolong tea Nutrition 0.000 title claims abstract description 123
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 114
- 235000013616 tea Nutrition 0.000 title abstract description 62
- 241001122767 Theaceae Species 0.000 title abstract 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000003205 fragrance Substances 0.000 claims description 74
- 239000000284 extract Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 29
- 235000013361 beverage Nutrition 0.000 claims description 27
- 238000009928 pasteurization Methods 0.000 claims description 17
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 150000002475 indoles Chemical class 0.000 claims description 12
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 claims description 9
- XPPALVZZCMPTIV-UHFFFAOYSA-N Jasmine lactone Natural products CCC=CCC1CCCC(=O)O1 XPPALVZZCMPTIV-UHFFFAOYSA-N 0.000 claims description 9
- XPPALVZZCMPTIV-ARJAWSKDSA-N Jasmine lactone Chemical compound CC\C=C/CC1CCCC(=O)O1 XPPALVZZCMPTIV-ARJAWSKDSA-N 0.000 claims description 9
- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 claims description 9
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims description 8
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims description 8
- 229930007744 linalool Natural products 0.000 claims description 8
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims description 7
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims description 7
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims description 7
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 5
- 239000005792 Geraniol Substances 0.000 claims description 5
- 229940113087 geraniol Drugs 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000001954 sterilising effect Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract 2
- 238000006731 degradation reaction Methods 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 description 40
- 238000004321 preservation Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 241000234479 Narcissus Species 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
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- 235000009569 green tea Nutrition 0.000 description 6
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- 235000013599 spices Nutrition 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 150000003216 pyrazines Chemical class 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 150000003700 vitamin C derivatives Chemical class 0.000 description 4
- 244000052707 Camellia sinensis Species 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 238000003795 desorption Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- HTFIIJWSUHAMIQ-UHFFFAOYSA-N hepta-1,5-dien-4-one Chemical compound CC=CC(=O)CC=C HTFIIJWSUHAMIQ-UHFFFAOYSA-N 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 238000000092 stir-bar solid-phase extraction Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 description 2
- 241000209507 Camellia Species 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- -1 LINL-OX Chemical class 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 241000233805 Phoenix Species 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 238000010525 oxidative degradation reaction Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- 239000001934 2,5-dimethylpyrazine Substances 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001589086 Bellapiscis medius Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 229920005573 silicon-containing polymer Polymers 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Disclosed are roasted oolong tea leaves, which are obtained by roasting an oolong tea material on an open fire, and a tea drink using the same. Specifically disclosed is a tea drink packed in a container in which the degradation of the aroma is prevented during storage. It is possible to provide a oolong tea drink packed in a container which sustains a rich floral aroma even after sterilizing by heating and storing over a long period of time and in which the degradation of the flavor is prevented during storage.
Description
Technical field
The present invention relates to the straight fire of oolong tea is cured curing oolong and having used its tea beverage of obtaining, particularly relate to the deteriorated container packed tea beverage that suppresses that obtained of fragrance in preservation.
Background technology
Tea is extensively cultivated in countries in the world centered by the Asia, as the three large non-pure sexual preference beverages arranged side by side with coffee, cocoa, is extensively drunk by people all over the world.Tea beverage is sugar-free not only, and has the function of keeping fit take antioxidation and antitumaous effect etc. as representative, is accompanied by healthy upsurge in recent years, and its demand significantly increases.
Tea is broadly divided into three kinds of azymic tea (green tea), full fermented tea (black tea), semi-fermented tea (oolong tea etc.).They all take the tea tree of Theaceae Camellia (formal name used at school: leaf Camellia sinensis) is as raw material, but because of the processing method of raw material tealeaves, mainly be the difference of oxidative fermentation degree, can form color, fragrance, the distinct tea of taste.
One of feature of oolong tea is the fragrance (fragrance of a flower) of thick and heavy flower.The fragrance component that the not only taste namely felt by tongue of the sense of taste, and sense of smell is namely felt by nose as the factor of the delicious food that consists of the semi-fermented tea beverage, has been made very large contribution.It is said that this fragrance of a flower is made of fragrance components such as the terpenes such as linalool, geraniol, nerolidol alcohol, jasmine lactone, methyl jasmonate, LINL-OX, indoles.
In recent years, due to the raising of hobby property, developed the tea beverage that contains a large amount of above-mentioned fragrance of a flower compositions.For example, disclose a kind of manufacture method of oolong tea beverage in patent documentation 1, it comprises cold warm water treatment process and the hot water extracting operation of tealeaves, uses oolong tea beverage that the method obtains to contain the nerolidol of high concentration according to record.A kind of manufacture method of semi-fermented tea beverage is disclosed in patent documentation 2, it comprises the abstraction process that uses the warm water of temperature between 85 ℃ to 100 ℃ that is dissolved with sodium ascorbate to carry out the extraction of semi-fermented tea leaf, using according to record semi-fermented tea beverage that the method obtains is the tea beverage of having drawn the original fragrance of semi-fermented tea, with with the comparing of Aqua pure extract, total perfume quantity is 1.05 times.
In addition, also report a kind of quality improving method (patent documentation 3) of oolong tea, it is characterized in that, after oolong is implemented to add the water heat treated, perhaps meanwhile implemented slightly to rub processing, then heat drying.According to record use the method can obtain local flavor, tone good, be particularly suitable for the oolong tea that cold water brews.
On the other hand, a kind of as green tea cures tea and is widely known by the people.Cure tea and lose the original fragrance of tealeaves because baking and banking up with earth, but can sample the fragrant perfume (or spice) of baking and banking up with earth.Put down in writing following content in patent documentation 4: after using the cylinder curer that green tea is baked and banked up with earth, the main component (linalool and nerolidol) of the fragrance component of the distinctive frankness of green tea (cis-3-hexenol) and green tea reduces, generated the fragrance component (2,5-dimethyl pyrazine, trimethylpyrazine) because heating produces.
Patent documentation 1 TOHKEMY 2004-248672 communique
Patent documentation 2 TOHKEMY 2005-124499 communiques
Patent documentation 3 Japanese kokai publication sho 61-234737 communiques
Patent documentation 4 TOHKEMY 2001-286260 communiques
Summary of the invention
Container packed tea beverage in order to suppress the quality badness in pasteurization processing and long preservation process, adds sodium acid carbonate and ascorbic acid or its salt usually take tealeaves as main material in tea extract, sterilization is filled, and makes product.Container for wulong tea beverage is made similarly, but only add the words of sodium acid carbonate and ascorbic acid etc., can't suppress the quality badness in pasteurization processing and long preservation process, particularly not solve the method that the distinctive fragrance of a flower of oolong tea reduces this problem fully.In addition, the method for putting down in writing in above-mentioned prior art also can't optionally strengthen the fragrance of a flower, and unhappy fragrance and bitter taste composition that oolong tea has are also extracted in a large number, in the situation that long preservation might make quality badness remarkable on the contrary.
Technical problem of the present invention is, suppresses the quality badness of container for wulong tea beverage in pasteurization and long preservation process, and the container for wulong tea beverage of the energy long term maintenance fragrance of a flower is provided.
The present inventor concentrates on studies in order to solve the problems of the technologies described above, found that: the oolong tea raw material is baked and banked up with earth under given conditions, obtain baking and banking up with earth oolong tea, this is baked and banked up with earth oolong tea carry out hot water extracting, obtain baking and banking up with earth the oolong tea extract, it is added in the part of oolong tea beverage, the heating that can reduce after pasteurization is processed is smelly, can also reduce that local flavor in long preservation is deteriorated, to be specially oxidative degradation smelly, can keep the distinctive strong fragrance of a flower of oolong tea.
In addition, if can cause the distinctive frank fragrance of tealeaves to reduce and generate and bake and bank up with earth fragrant this viewpoint by contrast with thinking oolong tea is cured to bake and bank up with earth under given conditions in the past, we are surprised to find: as the distinctive fragrance of a flower of oolong tea and the total amount of known fragrance component increases, and known 2, the 4-heptadienal reduces as unhappy fragrance apt to deteriorate.And, confirmed specifically to bake and bank up with earth because of this composition that makes fragrance component the oolong tea of baking and banking up with earth that changes has occured by using, can make the above-mentioned fragrance of a flower and obtain the container for wulong tea beverage kept, thereby complete the present invention.
That is, the present invention relates to following content.
[1] a kind of manufacture method of container for wulong tea beverage, is characterized in that, comprising: the straight fire of oolong tea raw material is baked and banked up with earth the operation that obtains curing oolong tea; Cure from this operation that oolong tea hot water extracting obtains curing the oolong tea extract; And, this is cured the oolong tea extract carry out the operation that pasteurization is processed.
[2] manufacture method described according to [1], is characterized in that, the oolong tea raw meal is broken to the size of 3～10mm, and its straight fire is cured.
[3] a kind of oolong tea that cures, is characterized in that, by the straight fire of oolong tea raw material is cured to obtain.
According to the present invention, even can obtain carrying out pasteurization and long preservation also can be kept the strong fragrance of a flower, the deteriorated container for wulong tea beverage that suppresses that obtained of local flavor in preserving.Also have the following advantages: to giving the strong fragrance of a flower, suppressing the deteriorated useful composition of local flavor, be that the oolong tea raw material is baked and banked up with earth the oolong tea of baking and banking up with earth that obtains under given conditions, can not affect the natural flavour mountaineous of oolong tea beverage.
The specific embodiment
(curing oolong tea)
About oolong tea, the bright leaf of oolong tea is dried and dry in the shade (withering) after, shake tealeaves in the inside of bamboo cage etc. and make its oxidative fermentation, thereby carry out heat treated with pot and stop fermentation when oxidative fermentation advances to 30%～70% left and right, make gross tea, then the gross tea that will implement to knead etc. is dry, makes smart tea.The oolong tea that cures of the present invention refers to that the gross tea of oolong tea and/or smart tea have been implemented straight fire to be cured and process the oolong tea that obtains.As the bright leaf of oolong tea, so long as the tea tree of Theaceae Camellia (C.sinensis) all can be used, as one of optimal way, for example can use var.sinensis (China seed).As oolong tea, can also use commercially available oolong tea (smart tea), this oolong tea can use red oolong, swollen wind tea, when urging tea, Wuyi narcissus, Wuyi very plant, Guangdong phoenix narcissus, Iron Guanyin, gold osmanthus, look kind, oolong, Taiwan freeze top, out-pile tea, cucurbit heap tea etc. any.
As the position of the bright leaf of raw material, can use leaf, stem or its mixing section etc. any, preferably select stem.By curing the perfume (or spice) that cures that can generate pyrazine class etc., but this pyrazine class can make the cumulative ground of the bitter taste of catechin and/or caffeine or increase synergistically.Based on for do not affect as the oolong tea beverage on basis natural flavour mountaineous, suppress the quality badness of pasteurization and long preservation and use the viewpoint of curing oolong tea, preferably use the few stem of catechin and content of caffeine.
The oolong tea of baking and banking up with earth of the present invention is characterised in that, uses the cylinder curer when curing, and carries out straight fire and cures.Cure by using the cylinder baking machine to carry out straight fire, as the distinctive fragrance of a flower of oolong tea and the total amount of known fragrance component (linalool, geraniol, nerolidol, jasmine lactone, methyl jasmonate, LINL-OX, indoles) increases, and known 2, the 4-heptadienal reduces as unhappy fragrance apt to deteriorate.The cylinder curer can be the continous way curer, can be also the batch (-type) curer.In the cylinder curer, as one of preferred mode, can enumerate rotary drum-type far infrared curer.
The condition that straight fire cures depends on quality (such as moisture etc.) and the input amount of raw material, usually, temperature (design temperature of curer) is 150～250 ℃, preferred 160～180 ℃, the time of curing is 3～10 minutes, preferred about 5～9 minutes, the tealeaves product temperature in exit was 120～180 ℃.
When curing, if in advance olong tea powder is broken to the size of 3～10mm left and right, easily cure uniformly.Curer is also unrestricted, but the viewpoint from easily curing is uniformly preferably used rotary drum-type far infrared curer.As mentioned above, the oolong tea that cures of the present invention cures to process and obtains by gross tea being implemented straight fire, if but in advance with gross tea with dryings such as cylindrical drier or microwave dryers, making the moisture in tealeaves is approximately below 5%, cure evenly in straight fire cures, become preferred.
Carried out so that gross tea is dry, cylinder cures the oolong tea that cures that obtains, in the front and back of curing, the total amount of the fragrance of a flower increases to approximately 1.1 times.When using green tea as tealeaves, the above-mentioned fragrance of a flower becomes branch to reduce in a large number, thinks that therefore the increase of fragrance of a flower composition is the special phenomenon that is produced by the combination that oolong tea and straight fire cure.
In the fragrance of a flower, particularly the increase of LINL-OX, jasmine lactone and methyl jasmonate is remarkable, and LINL-OX increases to more than 1.5 times, and jasmine lactone and methyl jasmonate increase to more than 2 times.In addition, also has following feature: although linalool is to have no the fragrance component of increase in curing beyond in the past extracting method and straight fire cure, cure if carry out straight fire, increase to approximately 1.3 times.In addition, also have following feature: in the fragrance of a flower, indoles is as form the smelly former thereby known composition (with reference to TOHKEMY 2004-147606 communique, claim 2) of heating when pasteurization, cure but carried out straight fire of the present invention curing in oolong tea of obtaining, this indoles is reduced to approximately 0.7 times.
That is, the straight fire of the present invention composition that cures the fragrance of a flower that makes oolong tea changes.Particularly, the total amount of the fragrance of a flower except indoles (A) (linalool, geraniol, nerolidol, jasmine lactone, methyl jasmonate, LINL-OX) fragrance component (A1) is approximately 1.2 times before curing, with respect to the ratio ((A1)/(A2)) of the fragrance of a flower (A1) of indoles (A2), from cure front 2.9 become cure after 5.1.In addition, cure if carry out straight fire of the present invention, the fragrance component apt to deteriorate 2 that contains in oolong tea, 4-heptadienal (B) are reduced to approximately 0.65 times.
Cure oolong tea of the present invention, the fragrance component (A1) and the easy fragrance component (A2 at heating and preservation mesometamorphism formation foreign odor that also have the happy oolong tea fragrance of a flower after pasteurization, B) ratio ((A1)/(A2+B)) is more than 1, be preferably more than 1.2, more preferably more than 1.5.Use has the oolong tea of the composition of this scope, makes to contain its extract in tea beverage, carries out that pasteurization and long preservation also can be kept the strong fragrance of a flower, quality badness has obtained the tea beverage that suppresses even can make.
(container for wulong tea beverage)
Container for wulong tea beverage of the present invention is characterised in that and uses the above-mentioned oolong tea that cures.That is, comprising: the oolong tea raw material is carried out straight fire cure the operation that obtains curing oolong tea; Cure from this operation that oolong tea hot water extracting obtains curing the oolong tea extract; And, this is cured the oolong tea extract carry out the operation that pasteurization is processed.
About curing the extraction of oolong tea, use more than 70 ℃, preferred 80～95 ℃, the hot water of 85～95 ℃ particularly preferably, carried out 1～20 minute, preferred 2～15 minutes, particularly preferably 3～10 minutes.If it is too low to extract temperature, cure the fragrance component of oolong tea, the particularly fragrance of a flower and can not extract well, if extraction excess Temperature or extraction time are long, cure the pyrazine class of oolong tea and other pained composition and also can be extracted in a large number.Can carry out stirring operation when extracting, also can add organic acid or the organic acid salts such as sodium ascorbate in extracting solvent (hot water).The mixing ratio of curing oolong tea and extraction solvent (hot water) is preferably 1: 15～1: 100 left and right.
In addition, tea beverage of the present invention, can be with the extract total amount of curing oolong tea as tea beverage, but the group of Buddhists going together on a pilgrimage of curing of baking and banking up with earth generation affects the original local flavor of oolong tea, therefore preferably coordinates to contain the mode of curing the oolong tea extract in the part of tea beverage.At this moment, can will cure the oolong tea extract and modulate respectively rear mixing as the oolong tea extract on the basis of tea beverage, carry out hot water extracting after also can oolong tea is cured in mixing in extracting raw material (oolong).As the oolong tea on basis, can use red oolong, swollen wind tea, when urging tea, Wuyi narcissus, Wuyi very plant, Guangdong phoenix narcissus, Iron Guanyin, gold osmanthus, look kind, oolong, Taiwan freeze top, out-pile tea, cucurbit heap tea etc. any.Cure oolong tea and as the oolong on basis or cure the oolong tea extract and as the mixed proportion of the oolong tea extract on basis, can be according to suitably regulating as the kind of the oolong tea on basis, the tea beverage local flavor etc. that extracts temperature, target, usually, with respect to extracting raw material total amount (or tea beverage total amount), what contain 1～100 % by weight, preferred 1.5～50 % by weight left and right cures oolong tea (or curing the oolong tea extract).
Then, filter after the extract that obtains is cooling.As the method for filtering, can use centrifugal separator, wire netting, outing cloth, diatomite, ceramic membrane etc.In above-mentioned filtrate, add as required the Vitamin C acids and make distiller liquor, carry out pasteurization and process.By adding the Vitamin C acids, can further suppress the quality badness of oolong tea beverage in pasteurization and long preservation.The Vitamin C acids take concentration in distiller liquor as more than 100ppm, be preferably 300ppm more than, more preferably 400ppm with on add.In addition, the Vitamin C acids in this specification refer to be selected from ascorbic acid, its isomers, they derivative and their salt in one kind or two or more.
Pasteurization is processed and can be adopted known method to carry out.For example, when making tinned drink, fill the above-mentioned distiller liquor of ormal weight in tank, carry out sterilizing kettle in sterilization (for example 1.2mmHg, 121 ℃, 7 minutes).When making PET bottle and wrapper, bottled drink, keep UHT sterilization of 1～tens of seconds etc. such as carrying out under 120～150 ℃.
The oolong tea beverage that so obtains has the foundation for heavy florals of curing oolong tea, and brings out the best in each other with the fragrance of pyrazine class, and its fragrance is more fragrant and mellower and thick and heavy.Therefore, though be do not add spices also can be for a long time (1 year, preferred more than 6 months, further preferred more than 4 months) keep the container-packed beverage of the distinctive fragrance of a flower of oolong tea.
Embodiment
Below, enumerate experimental example and embodiment and illustrate detailed content of the present invention, but the invention is not restricted to this.
Embodiment 1: the manufacturing of baking and banking up with earth oolong tea
Use the gross tea of oolong (narcissus kind), reclaim the part of stem, be crushed to the size of 3～10mm, 120 ℃ of lower heated-air dryings (common heating) 45 minutes.Dried moisture is below 5%.Then, dried stem tea (100g) is put in the cylinder baking machine that internal temperature has been heated to 180 ℃ of left and right, carried out approximately curing in 5 minutes.When arriving 145 ℃, final tealeaves product temperature takes out, and cooling, make and bake and bank up with earth oolong tea.
Embodiment 2: bake and bank up with earth the oolong tea extract
Bake and bank up with earth oolong tea 10g to what obtain in embodiment 1, use the hot water (90 ℃) of 1L, carry out extracting in 5 minutes.In addition, use the straight fire do not implement embodiment 1 to bake and bank up with earth the stem tea of processing, namely reclaim the stem tea (non-baking and banking up with earth) that stem tea partly obtains and stem tea has been carried out the stem tea (common heating) that heated-air drying obtains from gross tea, similarly extract.To the fragrance component of the extract that obtains, use SBSE (Stir Bar Sorptive Extraction: Stir Bar Sorptive Extraction) method, adopt the Twister (stirring rod that the coating dimethyl silicone polymer obtains on stirring rod; GERSTEL company system) carrying out stirring and adsorbing analyzes.Analysis condition is as follows.
(adjustment of analytic sample)
Sample (weighing): 10g
Adsorption temp: 25 ℃ (room temperature)
Adsorption time: 30 minutes
(analytical instrument and condition)
The TDS condition(Thermo Desorption System, thermal desorption device)
20 ℃ of (0.5min)～200 of desorption temperature ℃ (60 ℃/min, maintenance 4.5min)
Do not shunt
Instrument GERSTEL TDS2
The GC-MS condition
Post Inert Cap WAX-HT (60m * 0.25mm I.D., Film 0.25 μ m)
70 ℃ of (5min)～260 of column temperature ℃ (3 ℃/min)
Sample introduction temperature-150 ℃～240 ℃ (12 ℃/sec keep 5min)
Flow velocity 1.9mL/min
Do not shunt 1min
Instrument Agilent GC 6890, MSD 5973N
The results are shown in table 1.As shown in Table 1, bake and bank up with earth if carry out straight fire, the total amount of the fragrance of a flower (linalool, geraniol, nerolidol, jasmine lactone, methyl jasmonate, LINL-OX, indoles) increases to 1.1 times.Particularly, the total amount of the fragrance of a flower (A1) except indoles increases 1.24 times, and wherein, the increase of LINL-OX, jasmine lactone and methyl jasmonate is remarkable, and LINL-OX increases to more than 1.5 times, and jasmine lactone and methyl jasmonate increase to more than 2 times.Linalool is in the situation that common drying (heating) loses increase fully, but bakes and banks up with earth by straight fire, increases to approximately 1.3 times.
On the other hand, bake and bank up with earth by straight fire, indoles (A2) is reduced to approximately 0.7 times, and the total amount of 2,4-heptadienal (B) is reduced to approximately 0.65 times.
Calculating is with respect to the ratio ((A1)/(A2)) of the fragrance of a flower (A1) of indoles (A2), be 2.9 in non-situation of baking and banking up with earth, and be 4.1 in the situation of common drying (heating), be 5.1 in the situation that straight fire is baked and banked up with earth, by bake and bank up with earth, particularly straight fire is baked and banked up with earth, the ratio of the happy fragrance of a flower increases.Even further calculate the ratio ((A1)/(A2+B)) that also has the fragrance component (A1) of the happy oolong tea fragrance of a flower and the fragrance component (A2, B) of formation foreign odor apt to deteriorate in heating and in preserving after pasteurization, be 0.86 in non-situation of baking and banking up with earth, and be 0.94 in the situation of common drying (heating), be 1.60 in the situation that straight fire is baked and banked up with earth.
[table 1]
() expression of ※ hypomere is baked and banked up with earth as the increment rate of 1 o'clock take non-.
Then, use common drying (heating) oolong tea extract and straight fire to bake and bank up with earth the oolong tea extract of baking and banking up with earth of the present invention that obtains, carry out sensory evaluation by 4 judging panels.Its result is, common drying (heating) is although the oolong tea extract is very fragrant, a little less than a perfume (or spice), of the present inventionly cures the oolong tea extract to have a head of fragrance fragrant, and be with pleasantly sweet (that is, the fragrant and last perfume (or spice) of head has obtained enhancing) in taste.
Head fragrant (flavor before also claiming) is relatively to be divided into a kind of in the fragrance of 3 parts according to volatility, usually consisted of by the high-volatile material of low boiling, and be the fragrance component that determines the first impression of beverage.Here, the fragrance that the fragrance that will be felt by nose before drinking, the moment in containing entrance are felt from the nostril is called head perfume.End fragrant (also claiming aftertaste) is relevant with the degree of depth and the sense of taste of fragrance, the composition that consists of of material low by volatility, that boiling point is higher usually, the fragrance of feeling as the sense of taste when referring to drink here.
Embodiment 3. container packed tea beverages
The mixing tealeaves 59g that cures oolong tea 1g and narcissus and look kind that makes in embodiment 1 is mixed, as extracting raw material.Use the hot water 1.2L of 90 ℃, extracted while stirring 5 minutes, reclaim extract, after its coarse filtration, be cooled to below 20 ℃, after filtering by centrifugation, add ascorbic acid (the final cooperation is the amount of 300ppm), then adding the pH that sodium acid carbonate makes tea beverage is 6.0 left and right.Add water to 5L and make distiller liquor, it is carried out 140 ℃ of sterilizations of 15 seconds, be filled into tank under 82 ℃, obtain oolong tea beverage (having added the beverage that cures oolong tea).As a comparison, use not interpolation to cure oolong tea, be the mixing tealeaves (60g) of narcissus and look kind, similarly brew tea beverage (common oolong tea beverage).When just making and the fragrance of the tea beverage after preserving carry out sensory evaluation.
Fragrance when more just making, having added the beverage that cures oolong tea is that a perfume (or spice) is enhanced, and also has been endowed pure flavor, sweet taste, head is fragrant and the end is fragrant harmonious, and is whole balanced, fresh and have an oolong tea beverage of good fragrance.The Analyses Methods for Sensory Evaluation Results of the fragrance of the tea beverage after preservation is shown in table 2.As shown in Table 2, compare with not adding (common oolong tea beverage), contain the container for wulong tea beverage that cures the oolong tea extract and preserve under arbitrary temperature band and all demonstrate good fragrance.
Above result shows, contain the container for wulong tea beverage that cures the oolong tea extract and make, the fragrance of a flower is enhanced, clearly, even its good fragrance also is maintained after long preservation, the generation that oxidative degradation in the preservation process is smelly is inhibited, even also can keep commodity value reaching under the long preservation of 1 year.
[table 2]
* being divided into full marks with 5 scores.There is no a commodity value with next in 3 minutes
Claims (5)
1. the manufacture method of a container for wulong tea beverage, is characterized in that, comprising:
The straight fire of oolong tea raw material is cured the operation that obtains curing oolong tea;
Cure from this operation that oolong tea hot water extracting obtains curing the oolong tea extract; And,
This is cured the oolong tea extract carries out the operation that pasteurization is processed,
Wherein, in the fragrance of a flower of the oolong tea after straight fire cures, also have the fragrance component (A1) of the happy oolong tea fragrance of a flower after pasteurization and be easily more than 1 in heating and the ratio ((A1)/(A2+B)) of preserving the fragrance component (A2, B) of mesometamorphism formation foreign odor
Wherein, A1 is the total amount of linalool, geraniol, nerolidol, jasmine lactone, methyl jasmonate and LINL-OX; A2 is the amount of indoles; B is the amount of 2,4-heptadienal.
2. manufacture method according to claim 1, is characterized in that, ((A1)/(A2+B)) is more than 1.2.
3. manufacture method according to claim 2, is characterized in that, ((A1)/(A2+B)) is more than 1.5.
4. the described manufacture method of any one according to claim 1～3, is characterized in that, the oolong tea raw meal is broken to the size of 3～10mm, and its straight fire is cured.
5. one kind is cured oolong tea, it is characterized in that, obtains by the described manufacture method of any one in claim 1～4.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2009125322A JP2010268765A (en) | 2009-05-25 | 2009-05-25 | Roasted oolong tea and tea beverage using the same |
| JP2009-125322 | 2009-05-25 | ||
| PCT/JP2010/058792 WO2010137575A1 (en) | 2009-05-25 | 2010-05-25 | Roasted oolong tea and tea drink using same |
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| CN102448315B true CN102448315B (en) | 2013-11-06 |
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| JP (1) | JP2010268765A (en) |
| CN (1) | CN102448315B (en) |
| HK (1) | HK1167574A1 (en) |
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| JP6073091B2 (en) * | 2011-09-05 | 2017-02-01 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Method for producing instant drink tea beverage |
| JP2016140305A (en) * | 2015-02-01 | 2016-08-08 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Bottled oolong tea beverage |
| JP6177954B2 (en) * | 2015-03-26 | 2017-08-09 | 三井農林株式会社 | Tea leaf flavor improvement method with reduced caffeine |
| JP2017088776A (en) * | 2015-11-13 | 2017-05-25 | 信越化学工業株式会社 | Addition curable silicone resin composition, method of producing the composition, and optical semiconductor device |
| JP6850657B2 (en) * | 2017-03-29 | 2021-03-31 | 三井農林株式会社 | How to make roasted black tea leaves |
| JP2018038432A (en) * | 2017-12-15 | 2018-03-15 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | Bottled oolong tea beverage |
| JP2020092642A (en) * | 2018-12-12 | 2020-06-18 | テイエム技研株式会社 | Blend tea, and manufacturing method of blend tea |
| CN110749668B (en) * | 2019-10-10 | 2022-06-17 | 中国科学院华南植物园 | Marker and method for screening high-aroma tea tree resource suitable for oolong tea production |
| CN115836699A (en) * | 2022-11-25 | 2023-03-24 | 深圳市新荣阳食品科技有限公司 | Darice scented tea and preparation method thereof |
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| JP2005021040A (en) * | 2003-06-30 | 2005-01-27 | Riken Koryo Kogyo Kk | Method for producing tea extract, and tea beverage produced by the same |
| JP4104018B2 (en) * | 2006-10-06 | 2008-06-18 | 稲畑香料株式会社 | Production method of tea extract |
| WO2009057756A1 (en) * | 2007-11-02 | 2009-05-07 | Hamamatsu Foundation For Science And Technology Promotion | Chafuloside-rich tea leaves and method of producing the same |
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| CN102448315A (en) | 2012-05-09 |
| WO2010137575A1 (en) | 2010-12-02 |
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