JP2002065227A - Healthy tea and healthy drink and method of manufacturing the same - Google Patents

Healthy tea and healthy drink and method of manufacturing the same

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Publication number
JP2002065227A
JP2002065227A JP2000264530A JP2000264530A JP2002065227A JP 2002065227 A JP2002065227 A JP 2002065227A JP 2000264530 A JP2000264530 A JP 2000264530A JP 2000264530 A JP2000264530 A JP 2000264530A JP 2002065227 A JP2002065227 A JP 2002065227A
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JP
Japan
Prior art keywords
tea
green
leaf
leaves
healthy
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2000264530A
Other languages
Japanese (ja)
Other versions
JP3445567B2 (en
Inventor
Shinji Tsuzaki
慎二 津崎
Kinya Takagaki
欣也 高垣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Toyo Shinyaku Co Ltd
Original Assignee
Toyo Shinyaku Co Ltd
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Application filed by Toyo Shinyaku Co Ltd filed Critical Toyo Shinyaku Co Ltd
Priority to JP2000264530A priority Critical patent/JP3445567B2/en
Publication of JP2002065227A publication Critical patent/JP2002065227A/en
Application granted granted Critical
Publication of JP3445567B2 publication Critical patent/JP3445567B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide a healthy tea, healthy drink and method of manufacturing the same valuable as functional foods by using green leaves of gramineous plants. SOLUTION: This method of manufacturing a healthy tea from green leaves of gramineous plants comprises a deactivation process deactivating enzymes of the green leaves by heating, a cooling step of cooling the green leaves obtained by the deactivation process for the enzyme, a kneading step of kneading the green leaves obtained by the cooling process and a drying step of drying the green leaves obtained by the kneading step. A γ-aminobutyric acid enriching step is carried out before the deactivation step to increase the γ-aminobutyric acid contained in the green leaves.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は健康茶および健康飲
料並びにその製造方法に係り、特に栄養価値の高い新規
な健康茶およびその製造方法並びに栄養価値の高い新規
な健康飲料およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a health tea, a health drink and a method for producing the same, and more particularly, to a novel health tea having a high nutritional value, a method for producing the same, a novel health drink having a high nutritional value, and a method for producing the same.

【０００２】[0002]

【従来の技術】健康食品として、γ−アミノ酪酸（γ-a
minobutyric acid、以下ＧＡＢＡという）を含有する食
品が用いられている。このＧＡＢＡは、血圧降下作用を
有することから、高血圧症の人々のためにＧＡＢＡを多
く含有する食品の開発が検討されている。例えば、従来
から、お茶の製造過程で、摘採した茶葉を嫌気条件に置
き、茶葉中にＧＡＢＡを多量に蓄積させたいわゆるギャ
バロン茶が知られている。また、特開平８−１７３１１
１号公報には、コーヒー生葉を無酸素状態で処理した
後、１１０℃以上の高温で熱処理、乾燥処理をすること
により、ＧＡＢＡ濃度の高いコーヒー葉茶が得られるこ
とが記載されている。さらに、特開平９−２０５９８９
号公報には、茶葉に赤外線を照射してＧＡＢＡの含量を
向上させることが記載されている。一方、麦類の若葉等
のイネ科植物の緑葉は、ビタミン類，ミネラル類，不溶
性食物繊維に富み、有害物質の吸着，腸内環境の改善，
コレステロールの吸収抑制，食後血糖値の急上昇防止，
スーパーオキサイドディスムターゼ（ＳＯＤ）の活性化
などの効果を有する健康食品の素材として注目を浴びて
いる。しかし、麦類の若葉等のイネ科植物の緑葉は、通
常、単に粉砕，搾汁，抽出等を行うことにより健康食品
に加工されている。したがって、その加工の方法は限ら
れており、栄養価値の高いイネ科植物の緑葉を用いた新
たな加工食品の開発が望まれていた。2. Description of the Related Art As health foods, γ-aminobutyric acid (γ-a
Foods containing minobutyric acid (hereinafter referred to as GABA) are used. Since GABA has a blood pressure lowering effect, development of a food containing a large amount of GABA for people with hypertension has been studied. For example, conventionally, so-called GABARON tea has been known, in which tea leaves that have been plucked are placed under anaerobic conditions in a tea manufacturing process, and a large amount of GABA is accumulated in the tea leaves. Also, Japanese Patent Application Laid-Open No. 8-17311
No. 1 discloses that coffee leaf having a high GABA concentration can be obtained by treating fresh coffee leaves in an anoxic state, followed by heat treatment and drying at a high temperature of 110 ° C. or higher. Further, Japanese Patent Application Laid-Open No. 9-205989
The publication describes that irradiation of tea leaves with infrared rays improves the content of GABA. On the other hand, green leaves of grasses such as wheat young leaves are rich in vitamins, minerals and insoluble dietary fiber, adsorb harmful substances, improve intestinal environment,
Suppression of cholesterol absorption, prevention of rapid rise in postprandial blood glucose,
It has attracted attention as a material for health foods having effects such as activation of superoxide dismutase (SOD). However, green leaves of grasses such as wheat young leaves are usually processed into health foods simply by crushing, squeezing, extracting and the like. Therefore, the processing method is limited, and the development of a new processed food using green leaves of a gramineous plant having high nutritional value has been desired.

【０００３】[0003]

【発明が解決しようとする課題】本発明の目的は、イネ
科植物の緑葉を用いた新規な健康茶および健康飲料並び
にその製造方法を提供することにある。また、本発明の
他の目的は、イネ科植物の緑葉を用いた、機能性食品と
しての価値の高い健康茶および健康飲料並びにその製造
方法を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide novel health teas and health drinks using green leaves of grasses and a method for producing the same. Further, another object of the present invention is to provide a health tea and a health drink of high value as a functional food using green leaves of a gramineous plant, and a method of producing the same.

【０００４】[0004]

【課題を解決するための手段】本発明者らは、イネ科植
物の緑葉を用いた新規な健康食品について鋭意研究を行
った結果、イネ科植物の緑葉に、製茶の製造工程を適用
することにより、栄養価値の高い健康茶および健康飲料
が製造可能であることを見出した。そしてさらに、ＧＡ
ＢＡ富化処理工程を行うことにより、イネ科植物の緑葉
に含まれたＧＡＢＡが増加するため、イネ科植物の緑葉
の高い栄養価値と、ＧＡＢＡの抗高血圧作用とを併せ持
つ新規で栄養価値の高い健康茶および健康食品が得られ
ることを発見するに至った。上記課題は、請求項１に係
る発明によれば、イネ科植物の緑葉処理物を含む健康茶
であって、前記緑葉処理物は、揉み処理されていると共
に、γ−アミノ酪酸（γ-aminobutyric acid）を乾燥時
重量で５００ｍｇ／１００ｇより多く含有することによ
り解決される。このように、栄養価値の高いイネ科植物
の緑葉を原料とするとともに、γ−アミノ酪酸を５００
ｍｇ／１００ｇより多く含有しているため、健康茶は、
イネ科植物の緑葉の高い栄養価値とγ−アミノ酪酸の血
圧降下作用とを併せ持つ新規で栄養価値の高いものとな
る。Means for Solving the Problems The inventors of the present invention have conducted intensive studies on a novel health food using green leaves of a gramineous plant, and as a result, have found that the process for producing tea is applied to the green leaves of a gramineous plant. As a result, it has been found that a health tea and a health drink having a high nutritional value can be produced. And further, GA
By performing the BA enrichment step, GABA contained in the green leaves of the grasses increases, so that the high nutritional value of the green leaves of the grasses and the anti-hypertensive action of GABA are new and high in nutritional value. They have discovered that healthy tea and healthy food can be obtained. According to the first aspect of the present invention, there is provided a health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and treated with γ-aminobutyric acid (γ-aminobutyric acid). This problem is solved by containing more than 500 mg / 100 g of (acid) by dry weight. Thus, while using the green leaves of a high-nutritive grassy plant as a raw material,
Because it contains more than mg / 100g, healthy tea is
It is a novel and high nutritional value that combines the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid.

【０００５】上記課題は、請求項２に係る発明によれ
ば、イネ科植物の緑葉処理物を含む健康茶であって、前
記緑葉処理物は、蒸熱および揉み処理されていると共
に、γ−アミノ酪酸（γ-aminobutyric acid）を乾燥時
重量で２０ｍｇ／１００ｇより多く含有することにより
解決される。このように、蒸熱処理された健康茶は、栄
養価値の高いイネ科植物の緑葉を原料とするとともに、
γ−アミノ酪酸を２０ｍｇ／１００ｇより多く含有して
いるため、蒸熱処理されているにも関わらず、イネ科植
物の緑葉の高い栄養価値とγ−アミノ酪酸の血圧降下作
用とを併せ持つ新規で栄養価値の高いものとなる。[0005] According to the second aspect of the present invention, there is provided a health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming and kneading, and has a γ-amino acid. The problem is solved by containing more than 20 mg / 100 g of butyric acid (γ-aminobutyric acid) in dry weight. In this way, healthy tea that has been steam-heated uses green leaves of grasses of high nutritional value as raw materials,
Since it contains more than 20 mg / 100 g of γ-aminobutyric acid, it is a new nutritional product that combines the high nutritional value of green leaves of gramineous plants and the blood pressure lowering effect of γ-aminobutyric acid despite steaming. It will be of high value.

【０００６】上記課題は、請求項３に係る発明によれ
ば、イネ科植物の緑葉処理物を含む健康茶であって、前
記緑葉処理物は、揉み処理されていると共に、γ−アミ
ノ酪酸（γ-aminobutyric acid）富化処理されているこ
とにより解決される。このように、γ−アミノ酪酸（γ
-aminobutyric acid）富化処理されているため、ＧＡＢ
Ａ富化処理せずに得られる健康茶よりもＧＡＢＡが増加
した健康茶を得ることができる。したがって、イネ科植
物の緑葉の高い栄養価値とγ−アミノ酪酸の血圧降下作
用とを併せ持つ新規で栄養価値の高い健康茶を得ること
が可能となる。According to the third aspect of the present invention, there is provided a health tea containing a processed green leaf of a grass plant, wherein the processed green leaf is rubbed and treated with γ-aminobutyric acid ( (γ-aminobutyric acid) is solved by the enrichment treatment. Thus, γ-aminobutyric acid (γ
-aminobutyric acid) GAB
It is possible to obtain a healthy tea with an increased GABA than that obtained without the A-enrichment treatment. Therefore, it is possible to obtain a new and high-nutrition-value health tea having both the high nutritional value of green leaves of the grasses and the blood pressure lowering action of γ-aminobutyric acid.

【０００７】上記課題は、請求項４に係る発明によれ
ば、イネ科植物の緑葉健康茶と、昆布茶，松葉茶，エゾ
ウコギ茶，ソバ茶，明日葉茶，グァバ茶，ユーカリ茶，
ビワの葉茶，アロエ茶，ゲンノショウコ茶，センブリ
茶，ウコン茶，スギナ茶，河原決明茶，ウラジロガシ
茶，ドクダミ茶，ハブ茶，菊花茶，シソ茶，アマチャヅ
ル茶，オオバコ茶，桜茶，甘茶，柿の葉茶，カモミール
ティ，しょうが湯，紅花茶，サフラン茶，コンフリー
茶，シイタケ茶，杜仲茶，ギムネマ茶，マテ茶，ウーロ
ン茶，ハトムギ茶，ルイボスティ，クコ茶，ヨモギ茶，
イチョウ葉茶，紅茶，玄米茶，麦茶，ウラジロガシ茶，
カキオドシ茶，カミツレ茶，カリン茶，桑の葉茶，ゲン
ノショウコ茶，ゴボウ茶，サフラン茶，シソ茶，ショウ
ガ茶，スギナ茶，セキショウ茶，タラノキ茶，タンポポ
茶，ナタマメ茶，ニワトコ茶，ネズミモチ茶，ビワの葉
茶，メグスリノキ茶，ユーカリ茶，羅漢果茶，緑茶，し
ょうが茶とからなる群より選択された一つまたは複数の
茶とが混合された健康茶であって、前記イネ科植物の緑
葉健康茶は、揉み処理されていると共に、γ−アミノ酪
酸（γ-aminobutyric acid）を乾燥時重量で５００ｍｇ
／１００ｇより多く含有することにより解決される。こ
のように構成しているため、健康茶は、イネ科植物の緑
葉の高い栄養価値と、γ−アミノ酪酸の血圧降下作用
と、昆布茶等からなる群より選択された一つまたは複数
の茶の栄養価値とを併せ持つ新規で栄養価値の高いもの
となる。According to the fourth aspect of the present invention, there is provided a green leaf healthy tea of a Gramineae plant, kelp tea, matsuba tea, eleuthero tea, buckwheat tea, Asuka tea, guava tea, eucalyptus tea,
Loquat leaf tea, aloe tea, gennoshoco tea, green tea, turmeric tea, horsetail tea, Kawahara Seimei tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea , Persimmon leaf tea, chamomile tea, ginger hot water, safflower tea, saffron tea, comfrey tea, shiitake tea, tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea,
Ginkgo biloba tea, black tea, brown rice tea, barley tea, vladinka tea,
Kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, gennoshoko tea, burdock tea, saffron tea, perilla tea, ginger tea, sugi-na tea, sekisho tea, aragan tea, dandelion tea, natame bean tea, elder tea, mug mocha tea A healthy tea mixed with one or a plurality of teas selected from the group consisting of loquat leaf tea, meguslinoki tea, eucalyptus tea, arhat tea, green tea, and ginger tea, and the green leaf health of the grass family plant The tea has been rubbed and γ-aminobutyric acid has a dry weight of 500mg.
Solved by containing more than / 100 g. Because of this configuration, healthy tea is a high nutritional value of green leaves of grasses, the blood pressure lowering effect of γ-aminobutyric acid, and one or more teas selected from the group consisting of kelp tea and the like. New nutritional value with the nutritional value of

【０００８】上記課題は、請求項５に係る発明によれ
ば、イネ科植物の緑葉健康茶と、昆布茶，松葉茶，エゾ
ウコギ茶，ソバ茶，明日葉茶，グァバ茶，ユーカリ茶，
ビワの葉茶，アロエ茶，ゲンノショウコ茶，センブリ
茶，ウコン茶，スギナ茶，河原決明茶，ウラジロガシ
茶，ドクダミ茶，ハブ茶，菊花茶，シソ茶，アマチャヅ
ル茶，オオバコ茶，桜茶，甘茶，柿の葉茶，カモミール
ティ，しょうが湯，紅花茶，サフラン茶，コンフリー
茶，シイタケ茶，杜仲茶，ギムネマ茶，マテ茶，ウーロ
ン茶，ハトムギ茶，ルイボスティ，クコ茶，ヨモギ茶，
イチョウ葉茶，紅茶，玄米茶，麦茶，ウラジロガシ茶，
カキオドシ茶，カミツレ茶，カリン茶，桑の葉茶，ゲン
ノショウコ茶，ゴボウ茶，サフラン茶，シソ茶，ショウ
ガ茶，スギナ茶，セキショウ茶，タラノキ茶，タンポポ
茶，ナタマメ茶，ニワトコ茶，ネズミモチ茶，ビワの葉
茶，メグスリノキ茶，ユーカリ茶，羅漢果茶，緑茶，し
ょうが茶とからなる群より選択された一つまたは複数の
茶とが混合された健康茶であって、前記イネ科植物の緑
葉健康茶は、蒸熱処理および揉み処理されていると共
に、γ−アミノ酪酸（γ-aminobutyric acid）を乾燥時
重量で２０ｍｇ／１００ｇより多く含有することにより
解決される。このように構成しているため、健康茶は、
イネ科植物の緑葉が蒸熱処理されているにも関わらず、
イネ科植物の緑葉の高い栄養価値と、γ−アミノ酪酸の
血圧降下作用と、昆布茶等からなる群より選択された一
つまたは複数の茶の栄養価値とを併せ持つ新規で栄養価
値の高いものとなる。According to the fifth aspect of the present invention, there is provided a green leaf healthy tea of a Gramineae plant, kelp tea, pine leaf tea, eleuthero tea, buckwheat tea, Asuka tea, guava tea, eucalyptus tea,
Loquat leaf tea, aloe tea, gennoshoco tea, green tea, turmeric tea, horsetail tea, Kawahara Seimei tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea , Persimmon leaf tea, chamomile tea, ginger hot water, safflower tea, saffron tea, comfrey tea, shiitake tea, tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea,
Ginkgo biloba tea, black tea, brown rice tea, barley tea, vladinka tea,
Kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, gennoshoko tea, burdock tea, saffron tea, perilla tea, ginger tea, sugi-na tea, sekisho tea, aragan tea, dandelion tea, natame bean tea, elder tea, mug mocha tea A healthy tea mixed with one or a plurality of teas selected from the group consisting of loquat leaf tea, meguslinoki tea, eucalyptus tea, arhat tea, green tea, and ginger tea, and the green leaf health of the grass family plant Tea is solved by steaming and kneading, and by containing more than 20 mg / 100 g by dry weight of γ-aminobutyric acid. With this structure, healthy tea is
Despite the heat treatment of green leaves of grasses,
A new and high nutritional value that combines the high nutritional value of green leaves of grasses, the blood pressure lowering effect of γ-aminobutyric acid, and the nutritional value of one or more teas selected from the group consisting of kelp tea and the like Becomes

【０００９】上記課題は、請求項６に係る発明によれ
ば、イネ科植物の緑葉処理物を含む健康飲料であって、
前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）を乾燥時重量で５０
０ｍｇ／１００ｇより多く含有することにより解決され
る。このように構成しているため、健康飲料は、イネ科
植物の緑葉の高い栄養価値と、γ−アミノ酪酸の血圧降
下作用と、昆布茶等からなる群より選択された一つまた
は複数の茶の栄養価値とを併せ持つ新規で栄養価値の高
いものとなる。[0009] According to the invention according to claim 6, the above object is a health drink containing a processed green leaf of a gramineous plant,
The processed green leaf is rubbed and γ-aminobutyric acid is dried at a dry weight of 50%.
The problem is solved by containing more than 0 mg / 100 g. Because of this configuration, the health drink is a high nutritional value of green leaves of grasses, the blood pressure lowering action of γ-aminobutyric acid, and one or more teas selected from the group consisting of kelp tea and the like. New nutritional value with the nutritional value of

【００１０】上記課題は、請求項７に係る発明によれ
ば、イネ科植物の緑葉処理物を含む健康飲料であって、
前記緑葉処理物は、蒸熱処理および揉み処理されている
と共に、γ−アミノ酪酸（γ-aminobutyric acid）を乾
燥時重量で２０ｍｇ／１００ｇより多く含有することに
より解決される。このように構成しているため、健康飲
料は、イネ科植物の緑葉が蒸熱処理されているにも関わ
らず、イネ科植物の緑葉の高い栄養価値と、γ−アミノ
酪酸の血圧降下作用と、昆布茶等からなる群より選択さ
れた一つまたは複数の茶の栄養価値とを併せ持つ新規で
栄養価値の高いものとなる。[0010] According to the invention according to claim 7, the above object is a health drink containing a processed green leaf of a grass plant,
The processed green leaf is solved by being steam-heat treated and rubbed, and containing more than 20 mg / 100 g of γ-aminobutyric acid in dry weight. Due to such a configuration, the health drink has a high nutritional value of the green leaf of the grass, and the blood pressure lowering action of γ-aminobutyric acid, even though the green leaf of the grass is steamed, It is a new and high nutritional value that combines the nutritional value of one or more teas selected from the group consisting of kelp tea and the like.

【００１１】上記課題は、請求項８に係る発明によれ
ば、イネ科植物の緑葉処理物を含む健康飲料であって、
前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）富化処理されている
ことにより解決される。このように、γ−アミノ酪酸
（γ-aminobutyric acid）富化処理されているため、Ｇ
ＡＢＡ富化処理せずに得られる健康茶よりもＧＡＢＡが
増加した健康飲料を得ることができる。したがって、イ
ネ科植物の緑葉の高い栄養価値とγ−アミノ酪酸の血圧
降下作用とを併せ持つ新規で栄養価値の高い健康飲料を
得ることが可能となる。[0011] According to the invention as set forth in claim 8, the above object is a health drink containing a processed green leaf of a gramineous plant,
The processed green leaf is solved by being rubbed and enriched with γ-aminobutyric acid. As described above, since γ-aminobutyric acid has been enriched,
It is possible to obtain a health drink in which GABA is increased compared to health tea obtained without the ABA enrichment treatment. Therefore, it is possible to obtain a novel and high-nutrition-value health drink having both the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid.

【００１２】上記課題は、請求項９に係る発明によれ
ば、イネ科植物の緑葉から健康茶を製造する方法であっ
て、加熱して前記緑葉の酵素を失活させる酵素失活工程
と、該酵素失活工程で得られた緑葉を冷却させる冷却工
程と、該冷却工程で得られた緑葉を揉む揉み工程と、該
揉み工程で得られた緑葉を乾燥する乾燥工程と、を備え
ることにより解決される。このように構成しているた
め、栄養価値の高いイネ科植物の緑葉を用いた新たな風
味，形態の健康茶を製造することが可能となる。[0012] The object of the present invention is to provide a method for producing healthy tea from green leaves of a grass plant, comprising the steps of: A cooling step of cooling the green leaves obtained in the enzyme inactivating step, a rubbing step of rubbing the green leaves obtained in the cooling step, and a drying step of drying the green leaves obtained in the rubbing step, Will be resolved. With such a configuration, it is possible to produce health tea with a new flavor and form using green leaves of a grassy plant having high nutritional value.

【００１３】このとき、前記酵素失活工程の前に、緑葉
中に含まれるγ−アミノ酪酸（γ-aminobutyric acid）
を増加させるγ−アミノ酪酸富化処理工程を行うことの
ように構成すると好適である。このように構成している
ため、血圧降下作用を有するＧＡＢＡを増加させること
ができ、イネ科植物の緑葉の栄養価値とＧＡＢＡの血圧
降下作用とを併せ持つ新規で栄養価値の高い健康茶を製
造することが可能となる。At this time, prior to the enzyme inactivating step, γ-aminobutyric acid contained in green leaves is used.
Γ-aminobutyric acid enrichment treatment step is preferably performed to increase the concentration. With such a constitution, GABA having a blood pressure lowering action can be increased, and a new and high nutritional value health tea having both the nutritional value of green leaves of grasses and the blood pressure lowering action of GABA can be produced. It becomes possible.

【００１４】また、前記酵素失活工程は、緑葉を蒸熱処
理する蒸熱工程と，緑葉を茹でる茹で工程と，緑葉にマ
イクロウェーブを照射するマイクロウェーブＧＡＢＡ保
持工程および炒り葉処理を行う炒り葉ＧＡＢＡ保持工程
とからなる群のうち少なくとも一つを含むように構成し
てもよい。このように構成しているため、ＧＡＢＡの減
少を防ぎながら酵素失活工程を行うことができ、血圧降
下作用を有するＧＡＢＡを比較的に多く含む栄養価値の
高い健康茶の製造が可能となる。The enzymatic inactivation step includes a steaming step of steaming green leaves, a boiling step of boiling green leaves, a microwave GABA holding step of irradiating green leaves with microwaves, and a roasted leaf GABA holding of roasted leaf treatment. It may be configured to include at least one of the group consisting of the steps. With such a configuration, the enzyme inactivation step can be performed while preventing a decrease in GABA, and it is possible to produce a health tea having a high nutritional value and containing a relatively large amount of GABA having a blood pressure lowering effect.

【００１５】上記課題は、請求項１２に係る発明によれ
ば、イネ科植物の緑葉から健康茶を製造する方法であっ
て、所定温度および所定湿度の雰囲気に所定時間放置し
て、前記緑葉を萎凋させる萎凋工程と、該萎凋工程で得
られた緑葉を揉む揉み工程と、所定温度および所定湿度
の雰囲気に所定時間放置して、前記揉み工程で得られた
緑葉を発酵させる発酵工程と、該発酵工程で得られた緑
葉を乾燥させると共に、酵素を失活させる乾燥工程と、
を備えることにより解決される。このように構成してい
るため、栄養価値の高いイネ科植物の緑葉を用いた新た
な風味，形態の健康茶を製造することが可能となる。[0015] The object of the present invention is to provide a method for producing healthy tea from green leaves of a gramineous plant, wherein the green leaves are allowed to stand in an atmosphere of a predetermined temperature and a predetermined humidity for a predetermined period of time. A withering step of withering, a rubbing step of rubbing the green leaves obtained in the withering step, and a fermentation step of fermenting the green leaves obtained in the rubbing step by leaving the green leaves obtained in the rubbing step for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity. Drying the green leaves obtained in the fermentation step and deactivating the enzyme,
It is solved by having. With such a configuration, it is possible to produce health tea with a new flavor and form using green leaves of a grassy plant having high nutritional value.

【００１６】このとき、前記乾燥工程前の任意の段階
で、緑葉中に含まれるγ−アミノ酪酸（γ-aminobutyri
c acid）を増加させるγ−アミノ酪酸富化処理工程を行
うように構成すると好適である。このように構成してい
るため、血圧降下作用を有するＧＡＢＡを増加させるこ
とができ、イネ科植物の緑葉の栄養価値とＧＡＢＡの血
圧降下作用とを併せ持つ新規で栄養価値の高い健康茶を
製造することが可能となる。At this time, at any stage before the drying step, γ-aminobutyric acid (γ-aminobutyri
It is preferable to configure so as to perform a γ-aminobutyric acid enrichment treatment step for increasing c acid). With such a constitution, GABA having a blood pressure lowering action can be increased, and a new and high nutritional value health tea having both the nutritional value of green leaves of grasses and the blood pressure lowering action of GABA can be produced. It becomes possible.

【００１７】上記課題は、請求項１４に係る発明によれ
ば、イネ科植物の緑葉から健康飲料を製造する方法であ
って、加熱して前記緑葉の酵素を失活させる酵素失活工
程と、該酵素失活工程で得られた緑葉を冷却させる冷却
工程と、該冷却工程で得られた緑葉を揉む揉み工程と、
該揉み工程で得られた緑葉を乾燥する乾燥工程と、該乾
燥工程で得られた緑葉を水に入れて、成分を水に浸出さ
せて浸出液を得る浸出工程と、該浸出工程で得られた浸
出液を乾燥して、緑葉の成分を析出させる乾燥析出工程
と、を備えることにより解決される。このように構成し
ているため、栄養価値の高いイネ科植物の緑葉を用いた
新たな風味，形態の健康飲料を製造することが可能とな
る。[0017] The object of the present invention is to provide a method for producing a health drink from green leaves of a gramineous plant according to the invention of claim 14, wherein the step of heating comprises deactivating an enzyme of the green leaves; A cooling step of cooling the green leaves obtained in the enzyme inactivation step, and a rubbing step of rubbing the green leaves obtained in the cooling step,
A drying step of drying the green leaves obtained in the rubbing step, a leaching step of putting the green leaves obtained in the drying step in water, leaching the components into water to obtain a leaching solution, and a leaching step obtained in the leaching step. And drying the leachate to precipitate the components of the green leaves. With such a configuration, it is possible to produce a health drink having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

【００１８】上記課題は、請求項１５に係る発明によれ
ば、イネ科植物の緑葉から健康飲料を製造する方法であ
って、所定温度および所定湿度の雰囲気に所定時間放置
して、前記緑葉を萎凋させる萎凋工程と、該萎凋工程で
得られた緑葉を揉む揉み工程と、所定温度および所定湿
度の雰囲気に所定時間放置して、前記揉み工程で得られ
た緑葉を発酵させる発酵工程と、該発酵工程で得られた
緑葉を乾燥させる乾燥工程と、該乾燥工程で得られた緑
葉を水に入れて、成分を水に浸出させて浸出液を得る浸
出工程と、該浸出工程で得られた浸出液を乾燥して、緑
葉の成分を析出させる乾燥析出工程と、を備えることに
より解決される。このように構成しているため、栄養価
値の高いイネ科植物の緑葉を用いた新たな風味，形態の
健康飲料を製造することが可能となる。[0018] The object of the present invention is to provide a method for producing a health drink from green leaves of a gramineous plant, the method comprising leaving the green leaves in an atmosphere of a predetermined temperature and a predetermined humidity for a predetermined time. A withering step of withering, a rubbing step of rubbing the green leaves obtained in the withering step, and a fermentation step of fermenting the green leaves obtained in the rubbing step by leaving the green leaves obtained in the rubbing step for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity. A drying step of drying the green leaves obtained in the fermentation step, a leaching step of putting the green leaves obtained in the drying step in water, leaching the components into water to obtain a leaching solution, and a leaching solution obtained in the leaching step And a drying precipitation step of drying the green leaf to precipitate the components of the green leaves. With such a configuration, it is possible to produce a health drink having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

【００１９】[0019]

【発明の実施の形態】（実施の形態１）本発明の一の実
施の形態に係る健康茶の製造方法について説明する。本
実施の形態は、請求項９に係る発明の実施の形態の一つ
であって、ＧＡＢＡ富化処理工程を行ったイネ科植物の
緑葉に、煎茶の製造工程を適用するものである。(Embodiment 1) A method for producing healthy tea according to one embodiment of the present invention will be described. This embodiment is one of the embodiments of the present invention according to claim 9, in which a manufacturing process of sencha is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment process.

【００２０】本発明におけるイネ科植物とは、植物分類
表でイネ科に分類されるすべての植物を指す。具体的に
は、大麦，小麦，ライ麦，えん麦などの麦類；イネ，イ
タリアンライグラス，あわ，ひえ，きび，とうもろこ
し，ソルガム，サトウキビ等が含まれれるが、これに限
定されない。例えば、笹を含んでもよい。The gramineous plants in the present invention refer to all plants classified as gramineous plants in the plant classification table. Specific examples include, but are not limited to, barley, wheat, rye, oats and other barley; rice, Italian ryegrass, foam, corn, cane, corn, sorghum, sugarcane, and the like. For example, bamboo grass may be included.

【００２１】本発明におけるイネ科植物の緑葉とは、収
穫されたイネ科植物の葉および／または茎をいう。この
緑葉は、成熟期前に収穫された若葉であることが好まし
い。イネ科植物が麦類である場合、緑葉として大麦、小
麦、ライ麦、えん麦などの麦類の若葉を用いると好適で
ある。これらの麦類の若葉として、分けつ開始期から出
穂開始前期（背丈が２０〜４０ｃｍ程度）に収穫された
麦類の若葉を用いると好適である。The green leaf of the gramineous plant in the present invention means a leaf and / or stem of a harvested gramineous plant. This green leaf is preferably a young leaf harvested before the maturation period. When the gramineous plant is barley, it is preferable to use young leaves of barley, such as barley, wheat, rye, and oat, as green leaves. It is preferable to use, as the young leaves of the barley, the young leaves of the barley harvested from the beginning of tillering to the early stage of heading (height is about 20 to 40 cm).

【００２２】以下、本実施の形態の製造方法について、
大麦を例として説明する。まず、収穫したイネ科植物の
緑葉の一例である大麦の若葉を、洗浄機に通し、若葉に
付着した泥などを水で洗浄する洗浄工程を行う。この洗
浄工程は、浸漬によるバッチ式の洗浄機，浸漬，シャワ
ー式等による連続式の洗浄機のいずれを用いてもよい。
また、水で洗浄する代わりに、所定の圧力の空気を若葉
に吹き付けるエアシャワーにより、若葉に付着，混入し
た異物を取り除くように構成してもよい。Hereinafter, the manufacturing method of this embodiment will be described.
The following describes barley as an example. First, a barley young leaf, which is an example of a harvested green leaf of a gramineous plant, is passed through a washing machine to perform a washing step of washing mud and the like adhering to the young leaf with water. This washing step may be performed using any of a batch type washer by immersion and a continuous type washer by immersion, shower type and the like.
Further, instead of washing with water, an air shower that blows air at a predetermined pressure to the young leaves may be configured to remove foreign matters adhering to and entering the young leaves.

【００２３】次に、大麦の若葉を、適当な大きさに切断
する切断工程を行う。この工程では、茶の切断に用いら
れる一般的な切断装置を用い、５〜１０ｃｍ程度の長さ
に切断する。Next, a cutting step of cutting the young leaves of barley into an appropriate size is performed. In this step, a general cutting device used for cutting tea is used to cut into a length of about 5 to 10 cm.

【００２４】その後、若葉に含まれるＧＡＢＡを増加さ
せるためのＧＡＢＡ富化処理工程を行う。なお、本実施
の形態では、ＧＡＢＡ富化処理工程を、洗浄工程の後に
行っているが、これに限定されるものでなく、ＧＡＢＡ
富化処理工程を、洗浄工程の前に行ってもよい。ＧＡＢ
Ａ富化処理は、酵素失活工程の前に行うと好適である。Thereafter, a GABA enrichment step for increasing GABA contained in the young leaves is performed. In this embodiment, the GABA enrichment step is performed after the cleaning step. However, the present invention is not limited to this.
The enrichment step may be performed before the washing step. GAB
The A enrichment treatment is preferably performed before the enzyme inactivation step.

【００２５】本実施の形態では、ＧＡＢＡ富化処理工程
として、嫌気保温処理工程を行う。この嫌気保温処理工
程は、嫌気処理と保温処理とを同時に行う工程である。
ここで、嫌気処理とは、嫌気条件下，すなわち無酸素下
または極めて酸素濃度の低い雰囲気下に若葉を所定時間
置くことをいう。In the present embodiment, an anaerobic heat treatment process is performed as the GABA enrichment process. This anaerobic heat retaining process is a process for simultaneously performing the anaerobic process and the heat retaining process.
Here, the anaerobic treatment refers to placing the young leaves under anaerobic conditions, that is, under anoxic conditions or an atmosphere with an extremely low oxygen concentration for a predetermined time.

【００２６】嫌気保温処理工程では、まず、若葉を、密
閉性および温度調整機能を有する嫌気処理装置内に入れ
る。この装置内の空気を、二酸化炭素ガスで置換し、嫌
気条件とする。同時に、嫌気処理装置内の温度を約２０
〜５０℃の温度に調節して保温する。その後、嫌気条件
および温度条件をほぼ一定に保ちながら、１０分〜２４
時間の間放置することにより、嫌気保温処理を行う。In the anaerobic heat treatment step, first, the young leaves are placed in an anaerobic treatment apparatus having a sealing property and a temperature adjusting function. The air in this device is replaced with carbon dioxide gas, and anaerobic conditions are set. At the same time, the temperature in the anaerobic
Adjust to a temperature of ~ 50 ° C and keep warm. Thereafter, while keeping the anaerobic condition and the temperature condition almost constant, 10 minutes to 24 hours
The anaerobic heat treatment is performed by leaving the apparatus for a period of time.

【００２７】本実施の形態では、嫌気処理の置換ガスと
して二酸化炭素ガスを用いているが、窒素ガス等他のガ
スを用いてもよい。また、置換ガスで空気を置換せず
に、嫌気処理装置内を減圧して真空度の高い状態に保持
してもよい。In this embodiment, carbon dioxide gas is used as a replacement gas for anaerobic treatment, but other gases such as nitrogen gas may be used. Alternatively, the inside of the anaerobic treatment device may be decompressed to maintain a high degree of vacuum without replacing the air with the replacement gas.

【００２８】また、嫌気保温処理の温度を約２０〜５０
℃としているのは、保温処理の温度が２０℃未満，５０
℃より高い温度となると、ＧＡＢＡの含量が充分増加し
ないためである。なお、嫌気保温処理の温度は、約３０
〜４５℃，さらには約３８℃〜４２℃とすると、多くの
ＧＡＢＡが得られ、好適である。嫌気保温処理の時間を
１０分〜２４時間としているが、１〜６時間とすると、
天然の大麦特有の良好な風味を保持することができ、好
適である。The temperature of the anaerobic heat treatment is set to about 20 to 50.
° C means that the temperature of the heat treatment is less than 20 ° C and 50 ° C.
If the temperature is higher than ° C., the content of GABA does not increase sufficiently. The temperature of the anaerobic heat treatment is about 30
When the temperature is set to ~ 45 ° C, furthermore, about 38 ° C to 42 ° C, a large amount of GABA is obtained, which is preferable. The time of the anaerobic heat treatment is 10 minutes to 24 hours, but if it is 1 to 6 hours,
It is preferable because it can retain the good flavor characteristic of natural barley.

【００２９】なお、本実施の形態では、ＧＡＢＡ富化処
理工程として嫌気保温処理工程を行っているが、これに
限定されず、嫌気処理，保温処理，浸漬処理を単独また
は組み合わせて行ってもよい。嫌気処理は、温度調整を
行わない点を除いては、上記嫌気保温処理と同様の手
順，条件で行う。In the present embodiment, the anaerobic heat treatment step is performed as the GABA enrichment treatment step. However, the present invention is not limited to this. The anaerobic treatment, the heat insulation treatment, and the immersion treatment may be performed alone or in combination. . The anaerobic treatment is performed in the same procedure and under the same conditions as the above-described anaerobic heat retaining treatment except that the temperature is not adjusted.

【００３０】保温処理工程は、所定の温度に維持した温
水中に若葉を浸漬する温水浸漬処理，所定の温度に設定
された温水シャワーを若葉にかける温水シャワー処理，
若葉に赤外線を照射する赤外線照射処理，所定の温度に
設定された恒温槽中に若葉を放置するインキュベーター
処理等により行う。The warming treatment step includes a warm water immersion treatment in which the young leaves are immersed in warm water maintained at a predetermined temperature, a hot water shower treatment in which a hot water shower set at a predetermined temperature is applied to the young leaves,
The irradiation is performed by an infrared irradiation process of irradiating the young leaves with infrared rays, an incubator process of leaving the young leaves in a thermostat set at a predetermined temperature, or the like.

【００３１】保温処理工程は、約２０〜５０℃で行う。
保温処理の温度を約２０〜５０℃としているのは、保温
処理の温度が２０℃未満，５０℃より高い温度となる
と、ＧＡＢＡの含量が充分増加しないためである。な
お、保温処理の温度は、約３０〜４５℃，さらには約３
８℃〜４２℃とすると、多くのＧＡＢＡが得られ、好適
である。保温処理の時間は、１０分〜２４時間とする。
また、１〜６時間とすると、天然の大麦特有の良好な風
味を保持することができ、好適である。The heat treatment step is performed at about 20 to 50 ° C.
The reason why the temperature of the heat treatment is about 20 to 50 ° C. is that if the temperature of the heat treatment is lower than 20 ° C. or higher than 50 ° C., the content of GABA does not sufficiently increase. In addition, the temperature of the heat retention treatment is about 30 to 45 ° C.,
When the temperature is 8 ° C to 42 ° C, a large amount of GABA is obtained, which is preferable. The time of the heat retaining process is set to 10 minutes to 24 hours.
In addition, when the time is 1 to 6 hours, a favorable flavor characteristic of natural barley can be maintained, which is preferable.

【００３２】ＧＡＢＡ富化処理工程としての浸漬処理工
程は、若葉を所定の浸漬溶液に浸漬することにより行
う。ここで、所定の浸漬溶液とは、グルタミン酸水溶
液，グルタミン酸塩水溶液，グルタミン酸およびグルタ
ミン酸塩の水溶液，グルタミン酸およびグルタミン酸塩
のうちいずれか少なくとも一方を含有する食品素材を含
む水溶液をいう。水溶液は、飽和水溶液，過飽和水溶液
のいずれであってもよい。また、浸漬溶液として、水溶
液の代わりに、上記グルタミン酸等の物質を含む懸濁液
を用いてもよい。また、浸漬溶液として、これらの水溶
液または懸濁液に、当業者が通常用いる緩衝剤を添加し
たものを用いても良い。The immersion treatment step as the GABA enrichment treatment step is performed by immersing the young leaves in a predetermined immersion solution. Here, the predetermined immersion solution refers to an aqueous solution containing a glutamate aqueous solution, an aqueous glutamate solution, an aqueous solution of glutamic acid and glutamate, and a food material containing at least one of glutamic acid and glutamate. The aqueous solution may be either a saturated aqueous solution or a supersaturated aqueous solution. Further, instead of the aqueous solution, a suspension containing the above substance such as glutamic acid may be used as the immersion solution. As the immersion solution, a solution obtained by adding a buffer generally used by those skilled in the art to these aqueous solutions or suspensions may be used.

【００３３】ここで、浸漬溶液に用いるグルタミン酸塩
として、例えば、グルタミン酸ナトリウム、グルタミン
酸カリウム、グルタミン酸カルシウム、グルタミン酸マ
グネシウムなどの当業者に公知のグルタミン酸塩を用い
る。Here, as the glutamate used in the immersion solution, for example, a glutamate known to those skilled in the art such as sodium glutamate, potassium glutamate, calcium glutamate, magnesium glutamate and the like is used.

【００３４】また、浸漬溶液に用いるグルタミン酸およ
びグルタミン酸塩のうちいずれか少なくとも一方を含有
する食品素材として、例えば、昆布、ワカメなどの海
藻、シイタケ、マイタケのようなきのこ類、かつお（か
つお節を含む）、いわしなどの魚類、あさり、しじみな
どの貝類、米、小麦、大豆（これらの胚芽を含む）、茶
葉、桑葉、野菜（例えば、トマト）、柑橘類（中果皮、
じょうのう膜）などを用いる。グルタミン酸またはその
塩を比較的高濃度に含む食品素材を用いると好適であ
る。As a food material containing at least one of glutamic acid and glutamate used in the immersion solution, for example, seaweeds such as kelp and seaweed, mushrooms such as shiitake and maitake, and bonito (including bonito) , Sardines and other fish, clams, clams and other shellfish, rice, wheat, soybeans (including these germs), tea leaves, mulberry leaves, vegetables (eg, tomatoes), citrus fruits (mesocarp,
A film). It is preferable to use a food material containing glutamic acid or a salt thereof at a relatively high concentration.

【００３５】また、グルタミン酸およびグルタミン酸塩
のうちいずれか少なくとも一方を含有する食品素材とし
ては、可食性タンパク質に酵素処理、加熱処理などを施
してグルタミン酸を遊離または生成させたものを用いて
もよい。Further, as a food material containing at least one of glutamic acid and glutamate, edible protein obtained by subjecting an edible protein to an enzymatic treatment, a heat treatment or the like to release or produce glutamic acid may be used.

【００３６】これらの食品素材は、元の形態のまま水等
に添加して浸漬溶液とする。また、それに限定されず、
これらの食品素材を細片化，乾燥粉末化，搾汁等して、
水等に添加したものを、浸漬溶液としてもよい。These food materials are added to water or the like in the original form to form a dipping solution. Also, not limited to that,
These food materials are shredded, dried and powdered, squeezed, etc.
What is added to water or the like may be used as the immersion solution.

【００３７】また、これらの食品素材を水、エタノール
などに入れ、必要に応じて加熱して、これらの食品素材
に含まれる成分を溶出させた水溶液またはエタノール溶
液等を作製し、この溶液を浸漬溶液としてもよい。ま
た、この溶液を水等に添加したものを浸漬溶液としても
よい。Further, these food materials are put into water, ethanol, etc., and heated as necessary to prepare an aqueous solution or an ethanol solution in which the components contained in these food materials are eluted, and this solution is immersed. It may be a solution. A solution obtained by adding this solution to water or the like may be used as the immersion solution.

【００３８】さらに、これらの食品素材を溶出させた溶
液を乾燥粉末化し、これにより得た乾燥粉末を水等に添
加したものを浸漬溶液としても良い。Furthermore, the solution in which these food materials are eluted may be dried and powdered, and the resulting dry powder added to water or the like may be used as the immersion solution.

【００３９】例えば、グルタミン酸を含有する食品素材
として乾燥昆布を用いた場合、乾燥昆布を水に添加し、
加熱することにより、昆布の成分を溶出させた水溶液と
してのだし汁を作製する。このだし汁を、浸漬溶液とし
て用いる。この浸漬溶液を、若葉の浸漬処理工程に用い
ることにより、効率的にＧＡＢＡを増加させることが可
能となる。For example, when dried kelp is used as a food material containing glutamic acid, the dried kelp is added to water,
By heating, the broth is prepared as an aqueous solution in which the components of the kelp are eluted. This broth is used as a soaking solution. By using this immersion solution in the immersion treatment step for young leaves, it is possible to efficiently increase GABA.

【００４０】浸漬処理工程は、グルタミン酸からＧＡＢ
Ａへの変換を触媒する酵素が失活されない範囲の温度で
行う。具体的には、２０〜５０℃の温度で行うとよい。
２０℃未満の温度とすると、ＧＡＢＡの増加が充分でな
く、５０℃より高い温度とすると、グルタミン酸からＧ
ＡＢＡへの変換を触媒する酵素が働かないからである。
好ましくは２５〜４５℃の温度で浸漬処理工程を行う
と、ＧＡＢＡ増加の効率の点から好適である。The immersion process is performed by converting glutamic acid to GAB.
The reaction is performed at a temperature within a range in which the enzyme that catalyzes the conversion to A is not inactivated. Specifically, the heat treatment may be performed at a temperature of 20 to 50 ° C.
When the temperature is lower than 20 ° C., the increase in GABA is not sufficient, and when the temperature is higher than 50 ° C., G from glutamic acid to G
This is because the enzyme that catalyzes the conversion to ABA does not work.
Preferably, the immersion step is performed at a temperature of 25 to 45 ° C. from the viewpoint of the efficiency of GABA increase.

【００４１】浸漬処理工程は、浸漬溶液のｐＨを所定の
値に調整して行う。浸漬溶液のｐＨの調整は、当業者が
通常用いるｐＨ調整剤、例えば、クエン酸、コハク酸、
酒石酸、炭酸、リン酸およびそれらの塩などを添加して
調整する。あるいは、食酢、かんすいなどの食品または
食品添加物を用いてもよい。The immersion step is performed by adjusting the pH of the immersion solution to a predetermined value. Adjustment of the pH of the immersion solution is carried out by using a pH adjusting agent usually used by those skilled in the art, for example, citric acid, succinic acid,
Adjust by adding tartaric acid, carbonic acid, phosphoric acid and their salts and the like. Alternatively, foods or food additives such as vinegar and kansui may be used.

【００４２】浸漬処理工程は、ｐＨ３．５〜９．０で行
う。ｐＨ３．５以下になると、強い酸性のため、イネ科
植物の緑葉が褐変してしまうからである。また、ｐＨが
９．０より高い値になると、グルタミン酸からＧＡＢＡ
への変換を触媒する酵素が働かないからである。また、
ｐＨを、４．０〜８．０の範囲内、好ましくは４．５〜
７．０の範囲内、さらに好ましくは５．０〜６．０の範
囲内に調整するとＧＡＢＡ増加の効率の点から好適であ
る。The immersion step is performed at a pH of 3.5 to 9.0. When the pH is 3.5 or less, the green leaves of the gramineous plant are browned due to strong acidity. When the pH becomes higher than 9.0, glutamic acid is removed from GABA.
This is because the enzyme that catalyzes the conversion does not work. Also,
pH is in the range of 4.0 to 8.0, preferably 4.5 to 8.0
Adjustment within the range of 7.0, more preferably within the range of 5.0 to 6.0 is preferable from the viewpoint of the efficiency of GABA increase.

【００４３】浸漬処理工程において、若葉を浸漬する浸
漬溶液がｐＨ８の場合でも、若葉中のＧＡＢＡ量は、若
葉中に元々含まれていたＧＡＢＡの量の２倍以上とな
る。また、ｐＨ８の浸漬溶液に浸漬した場合の若葉は、
酸性の浸漬溶液に浸漬した場合や、ｐＨを調整していな
い浸漬溶液に浸漬した場合と対比して、鮮やかな緑色を
呈するようになる。In the immersion treatment step, even when the immersion solution for immersing the young leaves has a pH of 8, the amount of GABA in the young leaves is at least twice the amount of GABA originally contained in the young leaves. The young leaves when immersed in a pH 8 immersion solution are:
Compared to when immersed in an acidic immersion solution or when immersed in an immersion solution in which the pH is not adjusted, a bright green color is exhibited.

【００４４】浸漬処理工程では、浸漬溶液中のグルタミ
ン酸とグルタミン酸塩の濃度を、グルタミン酸とグルタ
ミン酸塩の合計の濃度が０．１〜４０重量％となるよう
に調整する。グルタミン酸とグルタミン酸塩の合計の濃
度が０．１重量％未満であると、充分ＧＡＢＡが増加し
ないためである。また、グルタミン酸とグルタミン酸塩
の合計の濃度を４０重量％以下としたのは、４０重量％
が、グルタミン酸とグルタミン酸塩との溶液の飽和濃度
であるためである。また、４０重量％以上の濃度におけ
るＧＡＢＡ富化の効果は、濃度４０重量％のときに得ら
れる効果と同程度であり、４０重量％より高い濃度とし
ても、それ以上の効果は得られないからである。なお、
グルタミン酸とグルタミン酸塩の合計の濃度は、５％以
下とすると、最終的に得られる健康茶の風味が良好とな
るため、好ましい。In the immersion treatment step, the concentrations of glutamic acid and glutamate in the immersion solution are adjusted so that the total concentration of glutamic acid and glutamate is 0.1 to 40% by weight. If the total concentration of glutamic acid and glutamate is less than 0.1% by weight, GABA does not increase sufficiently. The reason why the total concentration of glutamic acid and glutamate was set to 40% by weight or less is that 40% by weight or less.
Is the saturation concentration of the solution of glutamic acid and glutamate. The effect of GABA enrichment at a concentration of 40% by weight or more is almost the same as the effect obtained at a concentration of 40% by weight, and no further effect can be obtained at a concentration higher than 40% by weight. It is. In addition,
It is preferable that the total concentration of glutamic acid and glutamate be 5% or less, since the health tea finally obtained has good flavor.

【００４５】また、グルタミン酸とグルタミン酸塩の合
計の濃度は、０．２〜２０重量％、さらには０．５〜１
０重量％に調整すると好適である。ＧＡＢＡ富化の効果
は、グルタミン酸とグルタミン酸塩とを、合計濃度が１
０〜２０重量％となるように添加したときに、最も高い
効果が得られる。したがって、グルタミン酸とグルタミ
ン酸塩とを、合計濃度が２０重量％以上となるように添
加しても、２０重量％添加したときに得られる効果以上
の劇的な効果は期待できない。The total concentration of glutamic acid and glutamate is 0.2 to 20% by weight, more preferably 0.5 to 1% by weight.
It is preferable to adjust to 0% by weight. The effect of GABA enrichment is that glutamate and glutamate have a total concentration of 1
When added so as to be 0 to 20% by weight, the highest effect is obtained. Therefore, even if glutamic acid and glutamate are added so that the total concentration becomes 20% by weight or more, a dramatic effect beyond the effect obtained when 20% by weight is added cannot be expected.

【００４６】なお、グルタミン酸またはグルタミン酸塩
のいずれか一方のみを浸漬溶液に添加する場合には、グ
ルタミン酸またはグルタミン酸塩の濃度が上記グルタミ
ン酸とグルタミン酸塩の合計濃度の範囲内になるように
調整する。When only one of glutamic acid and glutamate is added to the immersion solution, the concentration of glutamic acid or glutamate is adjusted so as to be within the range of the total concentration of glutamic acid and glutamate.

【００４７】上記浸漬処理工程では、嫌気処理を併せて
行うと、さらに効率的なＧＡＢＡ富化が可能となり、好
適である。浸漬処理工程と併せて行う嫌気処理は、例え
ば、窒素などの気体を、直接浸漬溶液にバブリングする
ことにより行う。また、浸漬処理工程と併せて行う嫌気
処理は、密閉可能でかつ気体を導入・排出可能なガス導
入・排出口を備えた浸漬処理槽内に浸漬溶液および若葉
を入れ、当該槽内の空気を、窒素ガス，二酸化炭素ガス
等の置換ガスに置換することにより行ってもよい。ま
た、当該槽内を減圧して真空度の高い状態にすることに
より行ってもよい。In the above immersion treatment step, it is preferable to perform anaerobic treatment together, because more efficient GABA enrichment becomes possible. The anaerobic treatment performed in combination with the immersion treatment step is performed by, for example, bubbling a gas such as nitrogen directly into the immersion solution. In addition, the anaerobic treatment performed in conjunction with the immersion treatment step is such that the immersion solution and the young leaves are placed in a immersion treatment tank having a gas inlet / outlet capable of being sealed and capable of introducing / discharging gas, and the air in the tank is removed. Alternatively, it may be performed by replacing the gas with a replacement gas such as nitrogen gas or carbon dioxide gas. Alternatively, the pressure may be reduced by reducing the pressure in the tank to a high degree of vacuum.

【００４８】また、浸漬処理工程は、浸漬溶液にピリド
キサールリン酸、無機塩化物などを添加して行ってもよ
い。これにより、ＧＡＢＡ富化効率を高めることができ
る。ここで、無機塩化物としては、例えば、塩化ナトリ
ウム（食塩）、塩化カルシウム、塩化カリウム、塩化マ
グネシウムなどの当業者に公知の無機塩を用いる。ま
た、にがり、粗塩などを用いても良い。ここで、にがり
とは、苦塩，苦汁とも呼ばれ、海水を煮詰めて製塩した
後に残る母液をいい、塩化マグネシウムを主成分とす
る。Further, the immersion treatment step may be performed by adding pyridoxal phosphoric acid, inorganic chloride or the like to the immersion solution. Thereby, GABA enrichment efficiency can be improved. Here, as the inorganic chloride, for example, an inorganic salt known to those skilled in the art such as sodium chloride (salt), calcium chloride, potassium chloride, and magnesium chloride is used. In addition, bittern, crude salt or the like may be used. Here, the bittern is also called bitter salt or bitter, and refers to a mother liquor remaining after boiling down seawater to produce salt, and contains magnesium chloride as a main component.

【００４９】ピリドキサールリン酸、無機塩化物など
は、終濃度が０．０５〜２０％、好ましくは０．１〜１
０％となるように添加すると好適である。なお、ピリド
キサールリン酸、無機塩化物などは、これ以外の濃度で
添加してもよい。Pyridoxal phosphoric acid, inorganic chloride, etc. have a final concentration of 0.05 to 20%, preferably 0.1 to 1%.
It is preferable to add it so that it becomes 0%. Incidentally, pyridoxal phosphoric acid, inorganic chloride and the like may be added at other concentrations.

【００５０】ここで、湿重量１００ｇの大麦の若葉を、
ｐＨ６．０、３０℃の浸漬溶液に５時間浸漬する場合に
ついて、浸漬溶液に塩化ナトリウムを添加した場合と添
加しない場合とを対比した例について説明する。Here, the young leaves of barley having a wet weight of 100 g were
An example in which the case where sodium chloride is added to the immersion solution and the case where sodium chloride is not added is described for the case where the immersion solution is immersed in the immersion solution at pH 6.0 and 30 ° C. for 5 hours will be described.

【００５１】塩化ナトリウムを終濃度で１重量％となる
ように添加した３重量％のグルタミン酸ナトリウム溶液
からなる浸漬溶液に、若葉を５時間浸漬したところ、塩
化ナトリウムを添加していない３重量％のグルタミン酸
ナトリウム溶液からなる浸漬溶液に若葉を５時間浸漬し
た場合と対比して、ＧＡＢＡは３割程度増加されること
が分かった。When the young leaves were immersed for 5 hours in an immersion solution consisting of a 3% by weight sodium glutamate solution to which sodium chloride was added to a final concentration of 1% by weight, 3% by weight of sodium chlorate without sodium chloride was added. It was found that GABA was increased by about 30% as compared with the case where the young leaves were immersed in the immersion solution composed of the sodium glutamate solution for 5 hours.

【００５２】また、浸漬処理工程は、有機酸もしくはＡ
ＴＰなどの阻害剤を反応系から取り除くように行っても
よい。また、浸漬処理工程において、過剰のグルタミン
酸などの添加物を加えた場合には、この添加物を抜く工
程を設けてもよい。In the immersion step, the organic acid or A
An inhibitor such as TP may be removed from the reaction system. In the case where an excessive additive such as glutamic acid is added in the immersion treatment step, a step of removing the additive may be provided.

【００５３】ＧＡＢＡ富化処理工程として浸漬処理工程
を行った場合には、若葉を水洗いした後に、付着した水
を切る脱水工程を行う。脱水工程は、具体的には、遠心
分離装置等を用いた圧縮操作により行う。When the immersion treatment step is performed as the GABA enrichment treatment step, after the young leaves are washed with water, a dehydration step of removing attached water is performed. The dehydration step is specifically performed by a compression operation using a centrifuge or the like.

【００５４】上記嫌気処理，保温処理，浸漬処理等のＧ
ＡＢＡ富化処理工程により、イネ科植物の緑葉の一例と
しての大麦の若葉中に含まれるＧＡＢＡの含量が増加
し、通常、若葉中に元来含まれていたＧＡＢＡの量の２
倍以上に増加する。条件を適宜選択することにより、若
葉中に元来含まれていたＧＡＢＡの量の３倍以上、また
は５倍以上に増加させることも可能である。G for the above anaerobic treatment, heat retention treatment, immersion treatment, etc.
The ABA enrichment step increases the content of GABA contained in the young leaves of barley as an example of green leaves of grasses, and is usually 2% of the amount of GABA originally contained in the young leaves.
More than double. By appropriately selecting the conditions, it is possible to increase the amount of GABA originally contained in the young leaves to 3 times or more, or 5 times or more.

【００５５】すなわち、イネ科植物の緑葉としての大麦
の若葉について上記ＧＡＢＡ富化処理工程を行った場
合、ＧＡＢＡ富化処理工程を経た若葉には、通常、乾燥
重量換算で、５００ｍｇ／１００ｇ以上のＧＡＢＡが含
まれている。適当な条件を選択した場合、ＧＡＢＡ富化
処理工程を経た若葉には、乾燥重量換算で、８００ｍｇ
／１００ｇ以上、または１０００ｍｇ／１００ｇ以上、
さらには１５００ｍｇ／１００ｇ以上のＧＡＢＡが含ま
れる。これに対し、天然の大麦の若葉は、イネ科植物の
中ではＧＡＢＡを多く含んでいるものの、乾燥重量換算
で、通常２００〜３００ｍｇ／１００ｇ程度しか含まれ
ていない。That is, when the above-mentioned GABA enrichment treatment step is performed on the young leaves of barley as the green leaves of the grasses, the young leaves that have undergone the GABA enrichment treatment step usually have a dry weight equivalent of 500 mg / 100 g or more. GABA is included. When appropriate conditions are selected, 800 mg in terms of dry weight is applied to young leaves that have undergone the GABA enrichment treatment step.
/ 100g or more, or 1000mg / 100g or more,
Furthermore, GABA of 1500 mg / 100 g or more is included. In contrast, young barley leaves of natural barley contain a large amount of GABA among grasses, but usually contain only about 200 to 300 mg / 100 g in terms of dry weight.

【００５６】その後、一般的な煎茶の製造工程と同様の
工程を行う。すなわち、ＧＡＢＡ富化処理工程を行った
後に、若葉中の酵素を失活させ、若葉の組織を軟化させ
る蒸熱工程を行う。蒸熱工程は、請求項９に係る発明の
酵素失活工程の一例である。若葉中の酵素とは、色や味
の変化等の変質に関与する酵素である。この工程によっ
て、若葉の組織が軟化するため、後の工程において揉捻
しやすくなるのである。また、生葉の青臭が除かれ、鮮
緑色が保たれ、香気が発生する。After that, the same steps as those of a general production process of green tea are performed. That is, after performing the GABA enrichment step, a steaming step of inactivating enzymes in the young leaves and softening the tissues of the young leaves is performed. The steaming step is an example of the enzyme inactivating step of the invention according to claim 9. Enzymes in young leaves are enzymes involved in alterations such as changes in color and taste. This step softens the tissue of the young leaves, so that it becomes easier to knead in a later step. In addition, the green odor of the fresh leaves is removed, a bright green color is maintained, and an aroma is generated.

【００５７】蒸熱工程は、具体的には、網胴回転攪拌型
蒸機、送帯式蒸機などに若葉を入れ、６０〜２４０秒間
蒸気を若葉に当て、蒸熱することにより行う。６０秒未
満であると、酵素の失活、組織の軟化が不充分となり、
２４０秒より長い時間であると、若葉中のＧＡＢＡが多
量に失われるからである。本工程の蒸熱時間が長くなる
に従い、ＧＡＢＡが失われる傾向にある。More specifically, the steaming step is carried out by putting the young leaves in a net-type rotary stirring type steamer, a feeding type steamer or the like, applying steam to the young leaves for 60 to 240 seconds, and steaming. When the time is less than 60 seconds, the inactivation of the enzyme and the softening of the tissue become insufficient,
If the time is longer than 240 seconds, a large amount of GABA in the young leaves is lost. As the steaming time in this step becomes longer, GABA tends to be lost.

【００５８】蒸熱工程の後には、蒸した若葉の水分を除
き、冷却する冷却工程を行う。緑葉の緑の色彩を保持す
るため、蒸熱工程が終わった後直ちに冷却することが好
ましい。冷却工程では、若葉に冷風を当てる冷風冷却、
若葉に温風を当てる気化冷却を行う。After the steaming step, a cooling step of removing moisture from the steamed young leaves and cooling is performed. In order to maintain the green color of the green leaves, it is preferable to cool immediately after the steaming step is completed. In the cooling process, cool air is applied to the young leaves,
Evaporate and cool the young leaves with hot air.

【００５９】冷却工程の後、若葉を熱風の中で攪拌揉圧
することにより、よれ・しまりをつける粗揉工程を行
う。本工程により、若葉に、色調・香味が現れる。製茶
の分野において一般的に用いられる粗揉機を用いて行
う。粗揉は、若葉の品温が３０〜４０℃、好ましくは３
４〜３６℃となり、若葉の水分含量が４０〜６０％程度
となるように、４０〜５０分間行う。After the cooling step, a rough kneading step is performed in which the young leaves are agitated and kneaded in hot air so as to twist and tighten. By this step, the color tone and flavor appear on the young leaves. This is performed using a rough rubbing machine generally used in the field of tea production. In rough rubbing, the temperature of young leaves is 30 to 40 ° C, preferably 3 ° C.
The heating is performed for 40 to 50 minutes so that the temperature is 4 to 36 ° C. and the water content of the young leaves is about 40 to 60%.

【００６０】粗揉工程の後、水分を均一にするために、
若葉に力を加えて揉む揉捻工程を行う。前工程である粗
揉工程の揉み不足を補うものである。製茶の分野におい
て一般的に用いられる揉捻機を用いて、通常１０〜２０
分間行う。After the rough rubbing step, to make the water uniform,
A kneading process is performed in which the young leaves are kneaded with force. It compensates for the lack of kneading in the rough kneading step, which is the previous step. Using a kneading machine generally used in the field of tea production, usually 10-20
Do for a minute.

【００６１】揉捻工程の後、熱風の中で若葉の水分を適
度に除く中揉工程を行う。中揉工程では、若葉を軽くも
みながら上乾きを起こさず、均一に水分が除去されるよ
うに乾燥を行う。工程を通して、若葉の品温を３０〜４
０℃に保持する。本工程の前半は、９０〜１００℃の熱
風を若葉に当て、本工程の後半は、熱風温度および風量
を下げて緩やかに乾燥する。本工程は、若葉の水分含量
が２０〜３０％前後となるまで行う。After the kneading step, a middle kneading step is performed in hot air to remove water from the young leaves appropriately. In the middle rubbing step, drying is performed so that moisture is removed uniformly without slightly drying while watching the young leaves lightly. Throughout the process, the temperature of young leaves is 30 ~ 4
Keep at 0 ° C. In the first half of this step, hot air of 90 to 100 ° C. is applied to the young leaves, and in the second half of this step, the temperature and the amount of hot air are reduced to dry gently. This step is performed until the water content of the young leaves becomes about 20 to 30%.

【００６２】中揉工程の後、若葉に熱と力を加え、若葉
の形状を整えてしまりをつける精揉工程を行う。本工程
では、精揉機を用い、加熱した揉盤上で若葉をもむこと
により、若葉の形を整えながら徐々に乾燥する。ここ
で、粗揉工程，揉捻工程，中揉工程，精揉工程は、請求
項９に係る発明の揉み工程に該当する。After the middle rubbing step, heat and force are applied to the young leaves to carry out a fine rubbing step of adjusting the shape of the young leaves and tightening them. In this step, the young leaves are rubbed on a heated rubbing machine using a fine rubbing machine, so that the young leaves are gradually dried while being shaped. Here, the rough kneading step, the kneading step, the middle kneading step, and the fine kneading step correspond to the kneading step of the invention according to claim 9.

【００６３】その後、若葉を貯蔵可能な水分とするため
の乾燥工程を行う。乾燥工程では、若葉を乾燥し、「荒
茶」とする。これにより、イネ科植物の緑葉の一例であ
る大麦の若葉を原料として製造された健康茶の保存性が
向上すると同時に、該健康茶の青臭みがなくなり、香り
が良くなる。Thereafter, a drying step is performed to make the young leaves water storable. In the drying step, the young leaves are dried to obtain “rough tea”. Thereby, the preservability of the healthy tea produced from the young leaves of barley, which is an example of the green leaf of the gramineous plant, is improved, and at the same time, the green tea is eliminated and the fragrance is improved.

【００６４】本工程は、具体的には、回分式棚型乾燥
機，連続式送帯式乾燥機等に若葉を入れ、熱風を若葉に
当てることにより行う。熱風の温度は、通常８０〜１０
０℃とするが、６０℃以下の比較的低温で乾燥した後、
さらに７０〜８０℃で乾燥すれば、若葉が変色しにく
く、好適である。本工程は、若葉の水分含量が５％以
下、好ましくは３％以下となるよう行う。最終的な水分
含量が５％より高い値となると、健康茶の貯蔵中に所望
の風味、香味が失われるため好ましくない。ただし、乾
燥工程後の若葉の水分は、１２％以下としてもよい。５
％より高い値であっても、乾燥工程後の貯蔵等の条件を
選択して、風味の変化を防げばよい。Specifically, this step is carried out by putting the young leaves in a batch-type shelf dryer, a continuous feeding dryer or the like, and applying hot air to the young leaves. The temperature of hot air is usually 80 to 10
0 ° C, but after drying at a relatively low temperature of 60 ° C or less,
Further, drying at 70 to 80 ° C. is preferable because the young leaves are less likely to be discolored. This step is performed so that the water content of the young leaves is 5% or less, preferably 3% or less. If the final water content is higher than 5%, the desired flavor and flavor are lost during storage of healthy tea, which is not preferable. However, the water content of the young leaves after the drying step may be 12% or less. 5
Even if the value is higher than%, it is sufficient to select conditions such as storage after the drying step to prevent a change in flavor.

【００６５】本実施の形態では、ＧＡＢＡ富化処理工程
を行った後に、蒸熱工程、冷却工程、粗揉工程、揉捻工
程、中揉工程、精揉工程、乾燥工程を順次行っている
が、これに限定されるものではなく、製茶の分野におい
て一般的に行われている手揉み製茶の方法を行ってもよ
い。In the present embodiment, after performing the GABA enrichment treatment step, the steaming step, the cooling step, the rough kneading step, the kneading step, the middle kneading step, the fine kneading step, and the drying step are sequentially performed. However, the method of hand-rubbing tea making generally performed in the field of tea making may be performed.

【００６６】すなわち、ＧＡＢＡ富化処理工程を行った
後、ボイラーで発生させた蒸気を導入した蒸機，こしき
等を用いた酵素失活工程としての蒸熱工程、うちわで扇
ぐ等による冷却工程、助炭面の若葉を拾い上げ、葉が重
ならないようにしながら５０ｃｍ程度の高さから若葉を
助炭面に振るい落とす葉打ち工程、助炭面で葉を集散し
ながら回転揉捻する揉み工程としての回転揉み工程、回
転揉み工程の終わりに徐々に力を緩めて若葉を左右に転
がし、次第に指先で前後左右にかき混ぜ、最後にもみき
りして助炭外に取り出す玉解き工程、玉解きを終えた若
葉を放熱し、水分の均一化を図り、仕上げ揉みを行いや
すくするために若葉を浅い中火籠に薄く広げる中上げ工
程、茶に撚れ形をつけながら乾かす揉み工程としての中
揉工程、転繰揉み，小繰り等を行う揉み工程としての仕
上げ揉み工程、７０℃程度の助炭の上に若葉を薄く広
げ、時々反転しながら若葉を乾燥させる乾燥工程等を、
順次行ってもよい。That is, after performing the GABA enrichment treatment step, a steaming step as an enzyme inactivation step using a steamer or a koshiki into which steam generated by a boiler is introduced, a cooling step using a fan, etc. Picking up the young leaves on the surface and shaking the young leaves from the height of about 50 cm onto the coal-supporting surface while preventing the leaves from overlapping, the rotary kneading process as a kneading process of rotating and kneading while scattering the leaves on the coal-supporting surface, rotation At the end of the kneading process, gradually loosen the force to roll the young leaves to the left and right, gradually stir the front and back and left and right with your fingertips. Medium-raising process, in which the young leaves are spread thinly in a shallow medium-fire basket to facilitate uniform finishing, and middle-rubbing, as well as rubbing, in which the tea is twisted and dried while twisting. Finishing kneading step as rubbing process performs small repeated like, thinly spread young leaves over Jotan of about 70 ° C., a drying step for drying the young leaves with occasional inversion,
It may be performed sequentially.

【００６７】なお、助炭とは、略長方形型の平皿からな
り、助炭の下に炭火等を配置することにより、助炭面が
加熱可能に構成されている。若葉は、加熱された助炭面
上に載せることにより、加熱可能となる。また、上記工
程の名称に関して、「葉打ち」は、「葉振るい」，「露
切り」とも呼ばれ、「玉解き」は、「塊解き」とも呼ば
れ、「中揉」は、「より切り」，「もみ切り」とも呼ば
れている。The charcoal is made of a substantially rectangular flat plate, and the charcoal surface can be heated by placing a charcoal fire or the like under the charcoal. The young leaves can be heated by placing them on the heated charcoal surface. In addition, regarding the names of the above processes, “leaving leaves” is also called “leaving leaves” and “dew-dropping”, “melting balls” is also called “lumping”, and “medium rubbing” is ”And“ Momikiri ”.

【００６８】本実施の形態では、精揉機を用いた精揉工
程を行っているが、精揉工程の代わりに、玉緑茶の製造
に一般的に用いられる再乾機を用い、再乾工程を行って
もよい。ここで、この再乾工程を行う健康茶の製造方法
は、ＧＡＢＡ富化処理工程を行ったイネ科植物の緑葉
に、蒸し製玉緑茶の製造工程を適用するものである。再
乾機は回転乾燥機であり、胴内には、若葉がある高さま
で引き上げられ攪拌されるように「サン」が取り付けら
れている。再乾工程の前の中揉工程までで、すでに若葉
中の水分はかなり低くなっているため、再乾工程では、
減率乾燥を行う。再乾工程は、排気温度が４０〜４５℃
より低い温度となるように再乾機内の温度を調整し、２
５〜３５分程度行う。再乾工程の後は、熱風を用いた乾
燥工程を行う。このようにして、健康茶の一例としての
健康麦若葉茶の荒茶を完成する。In the present embodiment, the fine rubbing process using a fine rubbing machine is performed, but instead of the fine rubbing process, a redrying machine generally used in the production of jade green tea is used. May go. Here, the method for producing healthy tea in which the re-drying step is performed is to apply the production step of steamed jade green tea to green leaves of a gramineous plant that has been subjected to the GABA enrichment treatment step. The re-dryer is a rotary dryer, and a “sun” is attached to the inside of the body so that the young leaves are pulled up to a certain height and stirred. By the middle rubbing process before the re-drying process, the moisture in the young leaves has already become quite low, so in the re-drying process,
Dry at a reduced rate. In the re-drying process, the exhaust temperature is 40 to 45 ° C.
Adjust the temperature inside the dryer to a lower temperature,
Perform for about 5 to 35 minutes. After the re-drying step, a drying step using hot air is performed. In this way, crude wheat barley tea as an example of healthy tea is completed.

【００６９】上記のようにして得られた荒茶について
は、保存安定性および香味を向上させるために、さらに
仕上げ加工工程を行う。仕上げ加工工程は、再乾燥工
程、火入れ工程、篩分工程、切断による整形工程と選別
工程、殺菌工程などを含む。火入れ工程は、荒茶に熱風
を吹き付けて火入れする方法、加熱した鉄板上で荒茶を
炒る方法、遠赤外線を荒茶に照射する方法などにより行
う。火入れ機としては、熱風型火入れ機，回転ドラム型
火入れ機，遠赤外線火入れ機などを用いることができ
る。熱風型火入れ機を用いる場合には、８０〜１２０℃
の熱風を導入して２０分〜４０分間火入れを行う。回転
ドラム型火入れ機を用いる場合には、鉄板またはドラム
を１２０〜１４０℃に保持して、２０分〜４０分間火入
れを行う。The crude tea obtained as described above is further subjected to a finishing step in order to improve storage stability and flavor. The finishing process includes a re-drying process, a burning process, a sieving process, a shaping process by cutting and a sorting process, a sterilizing process, and the like. The burning step is performed by a method of blowing hot air onto the rough tea to burn it, a method of roasting the rough tea on a heated iron plate, a method of irradiating the far-infrared light to the rough tea, or the like. A hot-air type, a rotary drum type, a far-infrared type, or the like can be used as the fire device. 80-120 ° C when using a hot air type fire machine
And then heat for 20 to 40 minutes. In the case of using a rotary drum type fire machine, the iron plate or the drum is kept at 120 to 140 ° C., and the fire is performed for 20 to 40 minutes.

【００７０】篩分工程では、荒茶を往復運動型または旋
回運動型の平面ふるいまたは振動ふるいにかけ、切れ葉
や細かい葉を除いて所定の粒度以上の葉を選別する。切
断による整形工程では、製茶の分野において一般的に用
いられる切断機を用いて若葉を小形に切断する。その
後、葉の選別工程を行う。その後、気流殺菌，高圧殺
菌，加熱殺菌などによる殺菌工程を行う。このようにし
て、健康茶の一例としての健康麦若葉茶を完成する。な
お、このようにして仕上げ加工した健康麦若葉茶を、静
電気分離機，色彩選別機などの木茎分離機にかけ、健康
麦若葉茶に含まれる茎を除去しても良い。In the sieving step, the crude tea is sifted through a reciprocating or swirling type flat or vibrating sieve to select leaves having a predetermined particle size or more except for cut leaves and fine leaves. In the shaping step by cutting, young leaves are cut into small shapes using a cutting machine generally used in the field of tea production. Thereafter, a leaf sorting step is performed. Thereafter, a sterilization process such as air current sterilization, high-pressure sterilization, and heat sterilization is performed. Thus, healthy wheat young leaf tea as an example of healthy tea is completed. Note that the healthy wheat young leaf tea thus finished may be passed through a tree stalk separator such as an electrostatic separator or a color sorter to remove the stem contained in the healthy wheat young leaf tea.

【００７１】本実施の形態で製造した健康茶の一例とし
ての健康麦若葉茶は、最終的に、水分含量が５％以下、
好ましくは３％以下となるように製造される。最終的な
水分含量が５％より高い値となると、健康茶の貯蔵中に
所望の風味、香味が失われるため好ましくない。ただ
し、健康麦若葉茶の水分は、１２％以下としてもよい。
５％より高い値であっても、その後の貯蔵等の条件を選
択して、風味の変化を防げばよい。Healthy wheat young leaf tea as an example of the healthy tea produced in this embodiment has a water content of 5% or less.
It is preferably manufactured so as to be 3% or less. If the final water content is higher than 5%, the desired flavor and flavor are lost during storage of healthy tea, which is not preferable. However, the water content of healthy wheat young leaf tea may be 12% or less.
Even if the value is higher than 5%, it is sufficient to select a condition such as subsequent storage to prevent a change in flavor.

【００７２】本実施の形態に係る健康茶の製造方法によ
り製造された健康茶としての健康麦若葉茶は、少なくと
も２０ｍｇ／１００ｇ以上のＧＡＢＡを含有する。条件
を選択することによって、５０ｍｇ／１００ｇ以上、さ
らに１００ｍｇ／１００ｇ以上、２００ｍｇ／１００ｇ
以上のＧＡＢＡを含む健康麦若葉茶を製造することも可
能である。ＧＡＢＡ富化処理を行わない大麦の若葉につ
いて一般的な煎茶の製造工程を適用した場合、得られる
麦若葉茶には、多くとも１０ｍｇ／１００ｇのＧＡＢＡ
しか含まれない。以上のように、本実施の形態に係る健
康茶の製造方法によれば、高いＧＡＢＡ含量の健康麦若
葉茶を製造することが可能である。また、本実施の形態
に係る健康茶の製造方法によれば、イネ科植物の緑葉と
しての大麦の若葉について蒸熱処理工程を行っても、高
いＧＡＢＡ含量の健康麦若葉茶を製造することが可能で
ある。Healthy wheat young leaf tea as healthy tea produced by the method for producing healthy tea according to the present embodiment contains at least 20 mg / 100 g or more of GABA. By selecting the conditions, 50 mg / 100 g or more, further 100 mg / 100 g or more, 200 mg / 100 g
It is also possible to produce the above-mentioned healthy wheat young leaf tea containing GABA. When a general sencha manufacturing process is applied to barley young leaves that are not subjected to GABA enrichment treatment, the resulting barley young leaf tea has at most 10 mg / 100 g of GABA
Only included. As described above, according to the method for producing healthy tea according to the present embodiment, it is possible to produce healthy wheat young leaf tea having a high GABA content. Further, according to the method for producing healthy tea according to the present embodiment, it is possible to produce healthy wheat young leaf tea having a high GABA content even if the steaming heat treatment step is performed on the young leaves of barley as green leaves of grasses. It is.

【００７３】本実施の形態に係る健康茶の製造方法によ
って製造された健康麦若葉茶は、他の種類の茶葉または
薬草茶を合組し、請求項４に係る発明の健康茶の一例と
しての健康合組茶とすることもできる。ここで、合組と
は、異なる種類の茶を組み合わせることをいう。合組
は、茶葉の合組機を用いて行う。合組工程により、消費
地の嗜好性や価格に適するように、種々の健康合組茶を
製造することが可能となる。The healthy wheat young leaf tea produced by the method for producing healthy tea according to the present embodiment is obtained by combining other types of tea leaves or herbal tea, and is an example of the health tea according to the fourth aspect of the present invention. It can be a healthy combination tea. Here, the combination means combining different kinds of tea. The joining is performed using a tea leaf joining machine. By the combination process, various healthy combination teas can be manufactured so as to be suitable for the taste and price of the consumption area.

【００７４】合組に用いる他の種類の茶葉または薬草茶
には、例えば、昆布茶，松葉茶，エゾウコギ茶，ソバ
茶，明日葉茶，グァバ茶，ユーカリ茶，ビワの葉茶，ア
ロエ茶，ゲンノショウコ茶，センブリ茶，ウコン茶，ス
ギナ茶，河原決明茶，ウラジロガシ茶，ドクダミ茶，ハ
ブ茶，菊花茶，シソ茶，アマチャヅル茶，オオバコ茶，
桜茶，甘茶，柿の葉茶，カモミールティ，しょうが湯，
紅花茶，サフラン茶，コンフリー茶，シイタケ茶，杜仲
茶，ギムネマ茶，マテ茶，ウーロン茶，ハトムギ茶，ル
イボスティ，クコ茶，ヨモギ茶，イチョウ葉茶，紅茶，
玄米茶，麦茶（麦の穂を原料としたもの），ウラジロガ
シ茶，カキオドシ茶，カミツレ茶，カリン茶，桑の葉
茶，ゲンノショウコ茶，ゴボウ茶，サフラン茶，シソ，
ショウガ茶，スギナ茶，セキショウ茶，タラノキ茶，タ
ンポポ茶，ナタマメ茶，ニワトコ茶，ネズミモチ茶，ビ
ワの葉茶，メグスリノキ茶，ユーカリ茶，羅漢果茶，緑
茶，しょうが茶などを用いることができる。これらの他
の種類の茶葉または薬草茶は、粉末化し、粉末状の形態
で、健康麦若葉茶と合組してもよい。本実施の形態で製
造した健康茶の一例としての健康合組茶は、最終的に、
水分含量が５％以下、好ましくは３％以下となるように
製造される。最終的な水分含量が５％より高い値となる
と、健康合組茶の貯蔵中に所望の風味、香味が失われる
ため好ましくない。ただし、健康合組茶の水分は、１２
％以下としてもよい。５％より高い値であっても、その
後の貯蔵等の条件を選択して、風味の変化を防げばよ
い。Other types of tea leaves or herbal teas used in the union include, for example, kelp tea, matsuba tea, eleuthero tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, Gennoshoco tea, senburi tea, turmeric tea, sugina tea, Kawahara decision tea, urajirogashi tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amachapur tea, psyllium tea,
Sakura tea, sweet tea, persimmon leaf tea, chamomile tea, ginger hot water,
Safflower tea, saffron tea, comfrey tea, shiitake tea, Tochu tea, gymnema tea, mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea,
Brown rice tea, barley tea (from wheat ears as a raw material), vladimir tea, kakiodoshi tea, chamomile tea, karin tea, mulberry leaf tea, genoshoko tea, burdock tea, saffron tea, perilla,
Ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, mug mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat tea, green tea, ginger tea, and the like can be used. These other types of tea leaves or herbal teas may be powdered and combined in a powdered form with healthy wheat young leaf tea. Healthy combination tea as an example of healthy tea produced in the present embodiment, finally,
It is manufactured so that the water content is 5% or less, preferably 3% or less. If the final moisture content is higher than 5%, the desired flavor and flavor are lost during storage of the healthy combination tea, which is not preferable. However, the moisture of the healthy combination tea is 12
%. Even if the value is higher than 5%, it is sufficient to select a condition such as subsequent storage to prevent a change in flavor.

【００７５】なお、本実施の形態では、イネ科植物の緑
葉の一例である大麦の若葉についてＧＡＢＡ富化処理工
程を行った後、蒸熱工程、冷却工程、粗揉工程、揉捻工
程、中揉工程、精揉工程、乾燥工程を順次行っている
が、これに限定されるものでなく、ＧＡＢＡ富化処理工
程を行わずに蒸熱工程乃至乾燥工程を行ってもよい。ま
た、本実施の形態では、イネ科植物の緑葉の一例である
大麦の若葉についてＧＡＢＡ富化処理工程を行った後、
そのまま蒸熱工程を行っているが、これに限定されるも
のでなく、ＧＡＢＡ富化処理工程を行った後、若葉を粗
砕する粗砕工程を行ってから蒸熱工程を行ってもよい。In this embodiment, after the GABA enrichment step is performed on the young leaves of barley, which is an example of green leaves of grasses, the steaming step, the cooling step, the coarse kneading step, the kneading step, the middle kneading step Although the fine rubbing step and the drying step are sequentially performed, the present invention is not limited to this, and the steaming step or the drying step may be performed without performing the GABA enrichment processing step. In the present embodiment, after performing the GABA enrichment treatment step on the young leaves of barley, which is an example of green leaves of grasses,
Although the steaming step is performed as it is, the steaming step is not limited to this, and after the GABA enrichment treatment step is performed, the steaming step may be performed after performing the crushing step of crushing the young leaves.

【００７６】また、本実施の形態では、一般的な煎茶の
製造工程を、ＧＡＢＡ富化処理工程を行った大麦の若葉
に適用して健康茶を製造するものであるが、これに限定
されず、他の不発酵茶（緑茶），例えば玉露，かぶせ
茶，てん茶，抹茶，玉緑茶，番茶，ほうじ茶のような蒸
し製の不発酵茶，その他ギャバロン茶，低カフェイン
茶，水出し煎茶の製法を、ＧＡＢＡ富化処理工程を行っ
た若葉に適用してもよい。Further, in this embodiment, a healthy tea is produced by applying a general production process of sencha to young leaves of barley that has been subjected to the GABA enrichment treatment process, but is not limited thereto. , Other non-fermented teas (green tea), such as steamed non-fermented teas such as gyokuro, kabusecha, tencha, matcha, jade green tea, bancha, and roasted tea; other gabaron teas; The production method may be applied to young leaves that have been subjected to the GABA enrichment treatment step.

【００７７】また、ＧＡＢＡ富化処理された大麦若葉に
ついて、特公平６−２８５６２の麦若葉茶の製法のよう
に、若葉を適当な長さに切断した後、圧搾して青汁を分
離し、分離した残りの水不溶性固形分を焙炒することに
より健康茶を製造してもよい。このとき若葉は切断せず
にそのまま圧搾してもよい。なお、これらの茶の製造方
法については、「茶の栽培と利用加工」（養賢堂（１９
９４年））、「日本茶全書」（農山漁村文化協会（１９
９９年））、「茶の大事典」（「お茶の大事典」刊行会
（平成３年））「緑茶・紅茶・烏龍茶の化学と機能」
（弘学出版社（１９９１年））、「お茶の科学」（裳華
房（１９９２年））、「お茶の科学」（朝倉書店、１９
９１年））に、当業者が通常行う不発酵茶、発酵茶など
の製造方法が開示されている。Further, with respect to the barley young leaves that have been GABA-enriched, the young leaves are cut into appropriate lengths as in the method for producing wheat young leaf tea described in Japanese Examined Patent Application Publication No. Hei 6-28562, and then pressed to separate green juice. Health tea may be produced by roasting the remaining separated water-insoluble solids. At this time, the young leaves may be squeezed without cutting. The method for producing these teas is described in “Tea Cultivation and Utilization Processing” (Yokendo (19
1994)), "Japanese Tea Zensho" (Noriyama Fishing Village Cultural Association (19
1999)), "Green Tea Encyclopedia" (published by "Green Tea Encyclopedia" (1991)) "Chemistry and Function of Green Tea, Black Tea, and Oolong Tea"
(Kogaku Publishing Co., Ltd. (1991)), "Science of Tea" (Shokabo (1992)), "Science of Tea" (Asakura Shoten, 19
1991)) discloses a method for producing unfermented tea, fermented tea, and the like, which is usually performed by those skilled in the art.

【００７８】本実施の形態により製造した健康茶として
の健康麦若葉茶または健康合組茶は、発酵茶，不発酵茶
等の茶を飲む場合と同様に、健康茶の茶葉に含まれる成
分を熱水、温水、常温水、冷水に浸出させ、この浸出液
を飲むことにより利用される。あるいは、本実施の形態
により製造した健康茶としての健康麦若葉茶または健康
合組茶は、これらの健康茶の茶葉を粉末化して粉末状加
工健康茶としてもよい。また、この粉末状加工健康茶に
賦形剤，増量剤，結合剤，増粘剤，乳化剤，着色料，香
料，食品添加物，調味料等の添加剤を添加してもよい。The healthy wheat young leaf tea or the healthy union tea as the healthy tea produced according to the present embodiment contains the components contained in the tea leaves of the healthy tea in the same manner as when drinking tea such as fermented tea and unfermented tea. It is leached in hot water, hot water, room temperature water, and cold water, and is used by drinking this leachate. Alternatively, the healthy wheat young leaf tea or the healthy union tea as the healthy tea produced according to the present embodiment may be obtained by pulverizing the tea leaves of these healthy teas into powdered processed healthy tea. In addition, additives such as excipients, extenders, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, and seasonings may be added to the powdered health tea.

【００７９】（実施の形態２）本発明の他の実施の形態
に係る健康茶の製造方法について説明する。本実施の形
態は、請求項９に係る発明の実施の形態の一つであっ
て、ＧＡＢＡ富化処理工程を行ったイネ科植物の緑葉
に、上記実施の形態１の蒸熱工程に代えて、マイクロウ
ェーブを照射するマイクロウェーブ処理工程，または実
施の形態３において後述する炒り葉工程を行うものであ
る。本実施の形態は、酵素失活工程として、蒸熱工程に
代えて、若葉にマイクロウェーブを照射するマイクロウ
ェーブ処理工程，または実施の形態３において後述する
炒り葉工程を行う点を除けば、上記実施の形態１と同様
であるので、実施の形態１と同様の工程については記載
を省略し、本実施の形態特有の工程についてのみ説明す
る。マイクロウェーブ処理工程は、マイクロウェーブの
波長、マイクロウェーブ照射装置の出力、照射時間を適
宜調節することにより、若葉中に存在する、緑色の褪色
や風味の変化などの変質に関与する酵素が失活するか、
照射による品温上昇により緑色が失われない範囲で行な
えばよい。(Embodiment 2) A method for producing healthy tea according to another embodiment of the present invention will be described. This embodiment is one of the embodiments of the invention according to claim 9, in which the green leaves of the gramineous plant that has been subjected to the GABA enrichment treatment step are replaced with the steaming step of the first embodiment, A microwave processing step of irradiating a microwave or a roasting leaf step described later in the third embodiment is performed. The present embodiment is the same as the above-described embodiment except that, instead of the steaming step, a microwave treatment step of irradiating microwaves to young leaves or a roasting leaf step described later in Embodiment 3 is performed as the enzyme inactivating step. Since the third embodiment is the same as the first embodiment, the description of the same steps as in the first embodiment will be omitted, and only the steps unique to the present embodiment will be described. In the microwave treatment step, enzymes that are involved in alterations such as green discoloration and flavor change in young leaves are deactivated by appropriately adjusting the microwave wavelength, the output of the microwave irradiation device, and the irradiation time. Or,
What is necessary is just to perform in the range which does not lose green by the rise of the product temperature by irradiation.

【００８０】具体的には、２４５０ＭＨｚ、５００Ｗの
マイクロウェーブ照射装置を用いる場合は、若葉が湿重
量で１００ｇあたり、０．５〜１０分照射するとよい。
照射時間が０．５分に満たないと酵素の失活が不充分と
なり、処理後に若葉が褪色しやすくなるからである。ま
た、照射時間が１０分を越えると若葉が褪色し、ＧＡＢ
Ａも減少する傾向にあるからである。また、０．５〜５
分間、より好ましくは０．５〜１分間処理するとさらに
好適である。マイクロウェーブ処理工程によれば、変質
に関する酵素が失活するという蒸熱工程同様の効果を得
ることができると同時に、若葉中のＧＡＢＡを保持させ
ることができるというＧＡＢＡ保持工程としての効果を
も得ることが可能となる。また、マイクロウェーブ処理
工程を行う代わりに実施の形態３において後述する炒り
葉工程を行ってもよい。Specifically, when using a microwave irradiation apparatus of 2450 MHz and 500 W, it is preferable that the young leaves are irradiated for 0.5 to 10 minutes per 100 g of wet weight.
If the irradiation time is less than 0.5 minutes, the inactivation of the enzyme becomes insufficient, and the young leaves are liable to fade after the treatment. When the irradiation time exceeds 10 minutes, the young leaves fade and GAB
This is because A also tends to decrease. Also, 0.5 to 5
More preferably, the treatment is carried out for 0.5 minute, more preferably 0.5 minute to 1 minute. According to the microwave treatment step, it is possible to obtain the same effect as the steaming step in which the enzyme relating to the alteration is inactivated, and also obtain the effect as the GABA holding step in which GABA in the young leaves can be held. Becomes possible. Instead of performing the microwave processing step, a roasted leaf step described later in Embodiment 3 may be performed.

【００８１】このように、本実施の形態に係る健康茶の
製造方法により製茶された健康茶は、少なくとも２０ｍ
ｇ／１００ｇ以上のＧＡＢＡを含有する。条件を選択す
ることによって、１００ｍｇ／１００ｇ以上、さらには
２００ｍｇ／１００ｇ以上、５００ｍｇ／１００ｇ以
上、８００ｍｇ／１００ｇ以上、１０００ｍｇ／１００
以上のＧＡＢＡを含む健康茶を製造することも可能であ
る。天然の麦若葉に含まれるＧＡＢＡ含量は、通常２０
０〜３００ｍｇ／１００ｇ程度である。したがって、本
実施の形態に係る健康茶の製造方法によれば、天然の麦
若葉に含まれる殆どの量のＧＡＢＡを含む新規な健康茶
の製造が可能であり、また、条件を選択することによっ
て天然の麦若葉に含まれる量以上のＧＡＢＡを含む新規
な健康茶の製造が可能である。As described above, the healthy tea produced by the method for producing healthy tea according to the present embodiment has a length of at least 20 m.
g / 100 g or more of GABA. By selecting conditions, 100 mg / 100 g or more, further 200 mg / 100 g or more, 500 mg / 100 g or more, 800 mg / 100 g or more, 1000 mg / 100
It is also possible to produce the above-mentioned healthy tea containing GABA. The GABA content contained in natural wheat young leaves is usually 20
It is about 0 to 300 mg / 100 g. Therefore, according to the method for producing healthy tea according to the present embodiment, it is possible to produce a new healthy tea containing most of GABA contained in natural wheat young leaves, and by selecting conditions. It is possible to produce a new healthy tea containing GABA in an amount larger than that contained in natural wheat young leaves.

【００８２】なお、本実施の形態では、イネ科植物の緑
葉の一例である大麦の若葉についてＧＡＢＡ富化処理工
程を行った後、マイクロウェーブ処理工程または炒り葉
工程、冷却工程、粗揉工程、揉捻工程、中揉工程、精揉
工程、乾燥工程を順次行っているが、これに限定される
ものでなく、ＧＡＢＡ富化処理工程を行わずにマイクロ
ウェーブ処理工程または炒り葉工程乃至乾燥工程を行っ
てもよい。また、本実施の形態では、イネ科植物の緑葉
の一例である大麦の若葉についてＧＡＢＡ富化処理工程
を行った後、そのままマイクロウェーブ処理工程または
炒り葉工程を行っているが、これに限定されるものでな
く、ＧＡＢＡ富化処理工程を行った後、若葉を粗砕する
粗砕工程を行ってからマイクロウェーブ処理工程または
炒り葉工程を行ってもよい。In this embodiment, after the GABA enrichment treatment step is performed on the young leaves of barley, which is an example of the green leaves of the gramineous plants, the microwave treatment step or the roasted leaf step, the cooling step, the rough kneading step, The kneading step, the middle kneading step, the fine kneading step, and the drying step are sequentially performed, but the invention is not limited to this. The microwave processing step or the roasted leaf step or the drying step is performed without performing the GABA enrichment processing step. May go. Further, in the present embodiment, after performing the GABA enrichment treatment step on the young leaves of barley, which is an example of green leaves of the grass family, the microwave treatment step or the roasted leaf step is performed as it is, but the invention is not limited to this. Instead, after performing the GABA enrichment treatment step, the microwave treatment step or the roasted leaf step may be performed after performing the crushing step of crushing the young leaves.

【００８３】（実施の形態３）本発明の他の実施の形態
に係る健康茶の製造方法について説明する。本実施の形
態は、請求項９に係る発明の実施の形態の一つであっ
て、ＧＡＢＡ富化処理工程を行ったイネ科植物の緑葉
に、一般的な釜炒り茶の製造工程を適用するものであ
る。本実施の形態では、まず、収穫したイネ科植物の緑
葉の一例である大麦の若葉について、上記実施の形態１
と同様の手順により、洗浄工程、切断工程、ＧＡＢＡ富
化処理工程を行う。(Embodiment 3) A method for producing healthy tea according to another embodiment of the present invention will be described. This embodiment is one of the embodiments of the invention according to claim 9, in which a general pot roasting tea manufacturing process is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment process. Things. In the present embodiment, first, a young leaf of barley, which is an example of a green leaf of a harvested gramineous plant, is described in the first embodiment.
The washing step, the cutting step, and the GABA enrichment step are performed in the same procedure as in the above.

【００８４】その後、一般的な釜炒り茶の製造工程と同
様の工程を行う。まず、酵素失活工程としての炒り葉工
程を行う。炒り葉工程は、上記実施の形態１に係る製造
方法における蒸熱工程と粗揉工程に相当し、鉄釜を備え
た回分式炒り葉機，または回転炉を備えた連続式炒り葉
機を用いて行う。本工程では、２３０℃以上に熱した鉄
釜か回転炉を用いて、若葉を７〜１０分炒る。このと
き、若葉の品温が１５０℃を超えない範囲とすると好適
である。若葉の品温が１５０℃を超えると、若葉中のＧ
ＡＢＡが減少する傾向にあるからである。After that, the same steps as those in the general manufacturing process of roasted tea are performed. First, a roasted leaf step is performed as an enzyme inactivating step. The roasting leaf step corresponds to the steaming step and the rough kneading step in the manufacturing method according to the first embodiment, and is performed by using a batch roasting leaf machine having an iron pot or a continuous roasting leaf machine having a rotary furnace. Do. In this step, young leaves are roasted for 7 to 10 minutes using an iron pot or a rotary furnace heated to 230 ° C. or higher. At this time, it is preferable that the temperature of the young leaves does not exceed 150 ° C. When the temperature of the young leaves exceeds 150 ° C, the G in the young leaves
This is because ABA tends to decrease.

【００８５】炒り葉工程の後は、若葉を冷却する冷却工
程，若葉を揉む揉み工程としての揉捻工程を、上記実施
の形態１と同様の手順により行う。その後、若葉を乾燥
する乾燥工程としての水乾工程を行う。水乾工程は、回
転式の胴と、該胴に取り付けられた１〜２枚の集葉板と
を備えた回分式水乾機，傾斜のつけられた回転式の円筒
が、該円筒の略軸方向に複数並べられた連続式水乾機、
または中揉機などを用いて行う。排気温度を６０℃程度
に調整し、乾燥の度合いが均等になるよう、５〜７分程
度若葉を乾燥する。水乾工程の後、上記実施の形態１と
同様の手順により、中揉工程を３０〜４０分程度行って
もよい。その後、若葉を乾燥すると共に、釜炒り茶類似
の特有の形を作り、特有の香味の一層の向上を図る締め
炒り工程を行う。締め炒り工程は、回転型または固定型
の回分式締め炒り機，または水乾機を用いて９０分程度
行う。その後、必要に応じて最終乾燥工程を行う。この
ようにして、健康茶を完成する。なお、本実施の形態で
は、炒り葉工程を行っているが、この炒り葉工程に代え
て、実施の形態１と同様にマイクロウェーブ処理工程を
行ってもよい。After the roasting leaf step, a cooling step of cooling the young leaves and a kneading step as a kneading step of kneading the young leaves are performed in the same procedure as in the first embodiment. Thereafter, a water drying step is performed as a drying step for drying the young leaves. The water drying step includes a batch-type water dryer having a rotary body and one or two leaf collecting plates attached to the body, and an inclined rotary cylinder having a substantially cylindrical shape. Continuous water dryers arranged in multiple axial directions,
Or, it is performed using a middle massage machine. The exhaust temperature is adjusted to about 60 ° C., and the young leaves are dried for about 5 to 7 minutes so that the degree of drying becomes uniform. After the water drying step, the middle rubbing step may be performed for about 30 to 40 minutes by the same procedure as in the first embodiment. After that, while drying the young leaves, a special roasting process is carried out to create a unique shape similar to a pot roasted tea and further improve the unique flavor. The roasting process is performed for about 90 minutes using a rotary or fixed batch roasting machine or a water dryer. Thereafter, a final drying step is performed as necessary. Thus, health tea is completed. In the present embodiment, the roasted leaf step is performed, but instead of the roasted leaf step, a microwave processing step may be performed as in the first embodiment.

【００８６】なお、本実施の形態では、イネ科植物の緑
葉の一例である大麦の若葉についてＧＡＢＡ富化処理工
程を行った後、炒り葉工程、冷却工程、揉捻工程、水乾
工程を順次行っているが、これに限定されるものでな
く、ＧＡＢＡ富化処理工程を行わずに炒り葉工程乃至乾
燥工程を行ってもよい。また、本実施の形態では、イネ
科植物の緑葉の一例である大麦の若葉についてＧＡＢＡ
富化処理工程を行った後、そのまま炒り葉工程を行って
いるが、これに限定されるものでなく、ＧＡＢＡ富化処
理工程を行った後、若葉を粗砕する粗砕工程を行ってか
ら炒り葉工程を行ってもよい。In the present embodiment, a GABA enrichment process is performed on barley young leaves, which are an example of green leaves of grasses, and then a roasted leaf process, a cooling process, a rolling process, and a water drying process are sequentially performed. However, the present invention is not limited to this, and the roasted leaf process or the drying process may be performed without performing the GABA enrichment process. In the present embodiment, the young leaves of barley, which is an example of green leaves of grasses, are GABA
After performing the enrichment process, the roasted leaf process is performed as it is, but is not limited to this. After performing the GABA enrichment process, perform the coarse crushing process of coarsely crushing the young leaves. A roasted leaf process may be performed.

【００８７】（実施の形態４）本発明のさらに他の実施
の形態に係る健康茶の製造方法について説明する。本実
施の形態は、請求項１２に係る発明の実施の形態の一つ
であって、ＧＡＢＡ富化処理工程を行ったイネ科植物の
緑葉に、一般的な紅茶の製造工程を適用するものであ
る。本実施の形態では、まず、収穫したイネ科植物の緑
葉の一例である大麦の若葉について、上記実施の形態１
と同様の手順により、洗浄工程、切断工程を行う。(Embodiment 4) A method for producing healthy tea according to still another embodiment of the present invention will be described. The present embodiment is one of the embodiments of the invention according to claim 12, in which a general black tea production process is applied to green leaves of a gramineous plant that has been subjected to a GABA enrichment treatment process. is there. In the present embodiment, first, a young leaf of barley, which is an example of a green leaf of a harvested gramineous plant, is described in the first embodiment.
The washing step and the cutting step are performed in the same procedure as described above.

【００８８】その後、一般的な紅茶の「オーソドックス
製法」と呼ばれる製造工程と同様の工程を行う。まず、
生葉を萎れさせて柔らかくすると同時に酵素を活性化し
て香りや味を生成するための萎凋工程を行う。萎凋工程
は、温度２２〜２７℃、湿度６０％以下に調整した萎凋
室に、１５〜１８時間若葉を静置することにより、若葉
の重量が３０〜４０％減になるまで行う。若葉を、風通
しのよい部屋内の網状体に広げることにより行ってもよ
い。Thereafter, a process similar to the manufacturing process called "orthodox manufacturing method" for general black tea is performed. First,
A withering process is performed to make the fresh leaves wither and soften, and at the same time, activate the enzyme to produce aroma and taste. The withering process is performed until the weight of the young leaves is reduced by 30 to 40% by allowing the young leaves to stand in a withering room adjusted to a temperature of 22 to 27 ° C and a humidity of 60% or less for 15 to 18 hours. This may be done by spreading the young leaves on a mesh in a well-ventilated room.

【００８９】その後、実施の形態１と同様の手順によ
り、ＧＡＢＡ富化処理工程を行う。このように、萎凋工
程の後に、ＧＡＢＡ富化処理工程を行うと、効率的にＧ
ＡＢＡが増加するため、好適である。なお、ＧＡＢＡ富
化処理工程は、萎凋工程の後に限定されず、後述する乾
燥工程の前の任意の段階で行ってもよい。萎凋工程によ
り柔らかくなった若葉を揉む揉み工程としての揉捻工程
を行う。本工程は、若葉の組織や細胞を破砕して、本工
程および後の発酵工程において酵素による発酵を均一か
つ速やかに進めるために行う。本工程は、４５分〜５０
分程度行うとよい。その後、若葉中の酵素により若葉を
発酵させる発酵工程を行う。本工程は、２０〜２５℃、
湿度は９０％以上の条件下に若葉を放置し、若葉が乾燥
しないように行う。Thereafter, a GABA enrichment step is performed in the same procedure as in the first embodiment. As described above, when the GABA enrichment step is performed after the withering step, G is efficiently reduced.
This is preferable because ABA increases. The GABA enrichment step is not limited to the step after the withering step, and may be performed at any stage before the drying step described later. A kneading step is performed as a kneading step for kneading the young leaves softened by the withering step. This step is performed in order to crush the tissues and cells of the young leaves and to proceed uniformly and promptly with the enzyme fermentation in this step and the subsequent fermentation step. This step is performed for 45 minutes to 50 minutes.
It is good to do it for about a minute. Thereafter, a fermentation step of fermenting the young leaves with the enzymes in the young leaves is performed. This step is performed at 20 to 25 ° C.
Leave the young leaves under the condition of humidity of 90% or more to prevent the young leaves from drying.

【００９０】その後、若葉に熱を加えて発酵を止めると
同時に若葉を乾燥する乾燥工程を行う。乾燥工程では、
１００℃前後の熱風を若葉に吹き込み、水分が５％以
下、好ましくは３％以下となるように乾燥する。このよ
うにして、健康茶を完成する。なお、上記工程の途中
で、発酵しやすくする工程，若葉の大きさを揃える工程
等を適宜行ってもよい。また、揉捻工程の後、発酵工程
の前に、揉捻によって塊となったものに打圧を加えて解
きほぐす玉解き工程と、篩分工程とを行ってもよい。さ
らに、揉捻工程と玉解き工程と篩分工程とを１セットと
した操作を３〜５回繰り返してもよい。Thereafter, a heating step is performed to stop the fermentation by applying heat to the young leaves and to dry the young leaves. In the drying process,
Hot air of about 100 ° C. is blown into the young leaves, and dried so that the water content is 5% or less, preferably 3% or less. Thus, health tea is completed. In the middle of the above steps, a step of facilitating fermentation, a step of adjusting the size of young leaves, and the like may be appropriately performed. In addition, after the kneading step and before the fermentation step, a lump breaking step in which a lump formed by the kneading is loosened by applying a pressing force and a sieving step may be performed. Further, the operation in which the kneading step, the deflocating step and the sieving step are set as one set may be repeated 3 to 5 times.

【００９１】また、本実施の形態では、紅茶の製法のう
ち「オーソドックス製法」と呼ばれる製法を、ＧＡＢＡ
富化処理工程を行った大麦の若葉に適用して健康茶を製
造するものであるが、これに限定されず、CTC製法，ロ
ーターベン製法，レッグカット製法等の紅茶の製法を、
ＧＡＢＡ富化処理工程を行った大麦の若葉に適用しても
よい。CTC製法，ローターベン製法を適用した場合に
は、より微細な健康茶を製造することが可能となる。In the present embodiment, a method called “orthodox method” of the method for producing black tea is referred to as GABA method.
It is intended to produce healthy tea by applying it to barley young leaves that have been subjected to an enrichment process, but is not limited to this, and black tea production methods such as the CTC method, the Rotaben method, and the leg-cut method are used.
It may be applied to the young leaves of barley that has been subjected to the GABA enrichment treatment step. When the CTC manufacturing method or the Rotaben manufacturing method is applied, finer health tea can be manufactured.

【００９２】さらに、紅茶以外の発酵茶の製茶法を、Ｇ
ＡＢＡ富化処理工程とを組み合わせてもよい。例えば、
ウーロン茶，包種茶のような半発酵茶，碁石茶，阿波番
茶，バタバタ茶，プーアール茶のような後発酵茶，強発
酵茶等の発酵茶の製茶法を、ＧＡＢＡ富化処理工程を行
った大麦の若葉に適用することができる。Further, a method for producing fermented tea other than black tea is described in G.
You may combine with an ABA enrichment process step. For example,
GABA enrichment process was performed for fermented tea production methods such as semi-fermented tea such as oolong tea, wrapping tea, post-fermented tea such as goishicha, Awabancha, slapstick tea, and Pooh tea, and strong fermented tea. It can be applied to young barley leaves.

【００９３】なお、本実施の形態では、イネ科植物の緑
葉の一例である大麦の若葉について萎凋工程を行った
後、ＧＡＢＡ富化処理工程を行っているが、これに限定
されるものでなく、ＧＡＢＡ富化処理工程を行わずに萎
凋工程の後、直接揉捻工程乃至乾燥工程を行ってもよ
い。また、本実施の形態では、イネ科植物の緑葉の一例
である大麦の若葉について切断工程を行った後、そのま
ま萎凋工程を行っているが、これに限定されるものでな
く、切断工程を行った後、若葉を粗砕する粗砕工程を行
ってから萎凋工程を行ってもよい。In the present embodiment, the GABA enrichment process is performed after the wilting process is performed on the young leaves of barley, which is an example of the green leaves of the grass family, but the present invention is not limited to this. Alternatively, the kneading step or the drying step may be performed directly after the withering step without performing the GABA enrichment treatment step. Further, in the present embodiment, after the cutting step is performed on the young leaves of barley, which is an example of green leaves of the gramineous plant, the withering step is performed as it is, but the cutting step is not limited thereto. After that, a crushing step of crushing young leaves may be performed, and then a withering step may be performed.

【００９４】（実施の形態５）本発明のさらに他の実施
の形態に係る健康飲料の製造方法について説明する。な
お、本明細書において、「健康飲料」とは、健康増進に
役立つ飲料を意味し、健康を増進しうる飲料であれば、
いかなる飲料をも含むものである。具体的には、粉末，
顆粒，濃縮液，固形体，冷凍品等の形態からなる健康飲
料の素を水等の液体に溶かして調製した飲料も含む。ま
た、「健康飲料」には、水等の液体に溶かすことにより
健康飲料を調製可能な「健康飲料の素」も含むものとす
る。ここで、「健康飲料の素」とは、健康飲料の原料．
健康飲料抽出物，健康飲料素材等ともいわれるものであ
る。本実施の形態は、請求項１４または１５に係る発明
の実施の形態の一つであって、ＧＡＢＡ富化処理工程を
行ったイネ科植物の緑葉に、一般的な緑茶ドリンクまた
はインスタント茶の製造工程を適用するものであり、水
等の液体に溶かすことにより健康飲料を調製可能な粉末
状の健康飲料の素を製造するものである。本実施の形態
では、まず、収穫したイネ科植物の緑葉の一例である大
麦の若葉について、上記実施の形態１乃至３と同様の手
順により、洗浄工程、切断工程、ＧＡＢＡ富化処理工
程、酵素失活工程、冷却工程、揉み工程としての粗揉工
程、揉み工程としての揉捻工程、揉み工程としての中揉
工程、揉み工程としての精揉工程、乾燥工程、仕上げ加
工工程を行い、麦若葉茶を製造する。その後、上記工程
を経て製造された麦若葉茶を、水または熱湯に入れて茶
の水溶性成分を水または熱湯中に浸出させて浸出液を得
る浸出工程を行う。その後、浸出液を乾燥する乾燥析出
工程，粉末化する粉砕工程を行う。乾燥析出工程は、必
要に応じてデキストリン、シクロデキストリン、デンプ
ン、マルトース等の賦形剤等を必要に応じて添加した
後、噴霧乾燥，凍結乾燥等により行う。粉砕工程は、ク
ラッシャー，ミル，ブレンダー，石臼などの機械を用い
た既知の方法で行う。その後、気流殺菌，高圧殺菌，加
熱殺菌などによる殺菌工程を行う。このようにして、粉
末状の健康飲料の素を完成する。また、粉末状に限られ
ず、顆粒状，固形体，液状，濃縮液等、所定の形態とし
た健康飲料の素としてもよい。なお、蒸熱工程、冷却工
程、粗揉工程、揉捻工程、中揉工程、精揉工程、乾燥工
程を行う代わりに、上記実施の形態４と同様の手順によ
る萎凋工程、揉み工程としての揉捻工程、発酵工程、乾
燥工程を行ってもよい。(Embodiment 5) A method for producing a health drink according to still another embodiment of the present invention will be described. In addition, in this specification, a "healthy drink" means a drink useful for promoting health, and any drink that can promote health,
It includes any beverage. Specifically, powder,
It also includes drinks prepared by dissolving the components of health drinks in the form of granules, concentrates, solids, frozen products, etc. in liquids such as water. The term "healthy drink" also includes "healthy drink base" which can be prepared by dissolving in a liquid such as water. Here, “the source of health drink” is the raw material of health drink.
It is also called a health drink extract, a health drink material, and the like. This embodiment is one of the embodiments of the invention according to claim 14 or 15, wherein a general green tea drink or instant tea is produced on green leaves of a gramineous plant that has been subjected to a GABA enrichment treatment step. The process is applied to manufacture a powdered health drink base that can be prepared by dissolving it in a liquid such as water. In the present embodiment, first, a washing step, a cutting step, a GABA enrichment step, and an enzyme are performed on young leaves of barley, which is an example of green leaves of a harvested gramineous plant, according to the same procedures as those in Embodiments 1 to 3. Deactivate step, cooling step, coarse kneading step as kneading step, kneading step as kneading step, middle kneading step as kneading step, fine kneading step as kneading step, drying step, finishing processing step, wheat barley tea To manufacture. Thereafter, the barley young leaf tea produced through the above steps is put into water or hot water, and a water-soluble component of the tea is leached into water or hot water to perform a leaching step for obtaining a leaching solution. Thereafter, a drying precipitation step of drying the leachate and a pulverizing step of pulverizing the leachate are performed. The drying and precipitation step is carried out by adding an excipient such as dextrin, cyclodextrin, starch, maltose or the like as necessary, and then spray-drying, freeze-drying or the like. The pulverizing step is performed by a known method using a machine such as a crusher, a mill, a blender, and a stone mill. Thereafter, a sterilization process such as air current sterilization, high-pressure sterilization, and heat sterilization is performed. In this way, a powdered health drink is completed. Further, the present invention is not limited to the powder form, and may be used as a base for a health drink in a predetermined form such as a granule, a solid, a liquid, and a concentrated liquid. In addition, instead of performing a steaming step, a cooling step, a rough kneading step, a kneading step, a middle kneading step, a fine kneading step, and a drying step, a withering step according to the same procedure as in Embodiment 4 above, a kneading step as a kneading step, A fermentation step and a drying step may be performed.

【００９５】[0095]

【実施例】以下に実施例を挙げて本発明を説明するが、
本発明がこの実施例により制限されないことはいうまで
もない。 （実施例１）本例は、請求項９に係る発明の一実施例で
ある。イネ科植物の緑葉の一例としての大麦の若葉を、
背丈が３０ｃｍになったときに刈り取った。その若葉を
水洗して付着した泥などを洗い流し、洗浄工程を行っ
た。その後、若葉をビニール袋に詰め、空気を抜いた
後、窒素を充填した後、４０℃にて６時間嫌気処理する
ことにより、ＧＡＢＡ富化処理工程を行った。次いで、
若葉を５ｃｍ程度に切断した後、鉄釜に入れ、２３０〜
２５０℃にて１０分間、釜炒りし、酵素失活工程を行っ
た。その後、若葉を室温下において冷却処理を行った
後、若葉を１０分間粗揉して揉み工程を行った。その
後、若葉を乾燥機に入れ、７０℃にて１０時間乾燥させ
た後、粗砕して健康茶を得た。EXAMPLES The present invention will be described below with reference to examples.
It goes without saying that the present invention is not limited by this embodiment. (Embodiment 1) This embodiment is an embodiment of the present invention. Barley young leaves as an example of green leaves of grasses,
When the height reached 30 cm, it was cut off. The young leaves were washed with water to remove mud and the like attached thereto, and a washing step was performed. Thereafter, the young leaves were packed in a plastic bag, the air was evacuated, nitrogen was filled, and then anaerobic treatment was performed at 40 ° C. for 6 hours to perform a GABA enrichment treatment step. Then
After cutting the young leaves to about 5 cm, put them in an iron pot,
The mixture was roasted in a kettle at 250 ° C. for 10 minutes to perform an enzyme inactivation step. Thereafter, the young leaves were subjected to a cooling treatment at room temperature, and then the young leaves were roughly kneaded for 10 minutes to perform a kneading step. Thereafter, the young leaves were placed in a dryer, dried at 70 ° C. for 10 hours, and crushed to obtain healthy tea.

【００９６】得られた本例の麦若葉茶（健康茶）を適量
のお湯で煎じて飲んだところ、香ばしく、美味であっ
た。なお、以下のアミノ酸自動分析計操作条件にて、本
例の健康茶に含まれるＧＡＢＡ含量を測定したところ、
８９１ｍｇ／１００ｇであった。また、本例の健康茶１
０ｇを３００ｍｌの湯（９５℃）で２分間浸出させたと
ころ、本例の健康茶に含まれる量の７０％以上のＧＡＢ
Ａが浸出しており、その濃度は２１．５ｍｇ／１００ｍ
ｌであった。また、ＧＡＢＡ富化処理工程を行わなかっ
た点を除いては本例の製造工程と同様の工程である製造
方法により、健康茶を製造したところ、健康茶に含まれ
るＧＡＢＡ含量は２１３ｍｇ／１００ｇであった。ここ
で、ＧＡＢＡ含量の測定は、アミノ酸自動分析計を用
い、下記の操作条件で行った。When the obtained wheat young leaf tea (healthy tea) of the present example was infused with a suitable amount of hot water and drunk, it was fragrant and delicious. Under the following amino acid automatic analyzer operating conditions, when the GABA content contained in the healthy tea of this example was measured,
891 mg / 100 g. In addition, healthy tea 1 of this example
0 g was leached with 300 ml of hot water (95 ° C.) for 2 minutes, and GAB contained 70% or more of the amount contained in the healthy tea of this example.
A has leached and its concentration is 21.5mg / 100m
l. Except that the GABA enrichment step was not performed, healthy tea was produced by the same production method as that of the present example except that the GABA content in the healthy tea was 213 mg / 100 g. there were. Here, the measurement of the GABA content was performed using the amino acid automatic analyzer under the following operating conditions.

【００９７】 ＜アミノ酸自動分析計操作条件＞ 機 種：ＪＬＣ−５００／Ｖ（日本電子株式会社） カラム：ＬＣＲ−６，４ｍｍ×９０ｍｍ（日本電子株式会社） 移動相：クエン酸リチウム緩衝液（日本電子株式会社） Ｐ−２１（pH 2.98, Li 0.105 mol/l） 0→16.3 min Ｐ−１２（pH 3.28, Li 0.26 mol/l） 16.3→36.1 min Ｐ−１３（pH 3.46, Li 0.80 mol/l） 36.1→56.0 min Ｐ−１４（pH 2.83, Li 1.54 mol/l） 56.0→63.4 min Ｐ−１５（pH 3.65, Li 1.54 mol/l） 63.4→80.0 min 反応液：ニンヒドリン・ヒドリダンチン試液（和光純薬工業株式会社） 温 度：カラム 35℃(0→16.3 min), 64℃(15.3→31.0 min) 44℃(31.0→44.4 min), 72℃(63.4→80.0min) 反応槽 135℃ 流 量：移動相 0.50 ml/min 反応液 0.30 ml/min 測定波長： 570 nm 以上より、本例の製造方法により製造した健康茶は、栄
養価値の高いＧＡＢＡを多く含有することが分かった。<Operation conditions of automatic amino acid analyzer> Model: JLC-500 / V (JEOL Ltd.) Column: LCR-6, 4 mm × 90 mm (JEOL Ltd.) Mobile phase: lithium citrate buffer (Japan) Electronics Co., Ltd.) P-21 (pH 2.98, Li 0.105 mol / l) 0 → 16.3 min P-12 (pH 3.28, Li 0.26 mol / l) 16.3 → 36.1 min P-13 (pH 3.46, Li 0.80 mol / l) 36.1 → 56.0 min P-14 (pH 2.83, Li 1.54 mol / l) 56.0 → 63.4 min P-15 (pH 3.65, Li 1.54 mol / l) 63.4 → 80.0 min Reaction solution: Ninhydrin / hydridantine TS (Wako Pure Chemical) Temperature: Column 35 ℃ (0 → 16.3min), 64 ℃ (15.3 → 31.0min) 44 ℃ (31.0 → 44.4min), 72 ℃ (63.4 → 80.0min) Reaction tank 135 ℃ Flow rate: transfer Phase 0.50 ml / min Reaction solution 0.30 ml / min Measurement wavelength: 570 nm From above, health tea produced by the production method of this example contains a large amount of GABA with high nutritional value. I found out.

【００９８】（実施例２）本例は、請求項９に係る発明
の他の実施例である。イネ科植物の緑葉の一例としての
大麦の若葉を、背丈が３０ｃｍになったときに刈り取っ
た。その若葉を水洗して付着した泥などを洗い流し、洗
浄工程を行った。この若葉を３ｃｍ程度に切断し、３重
量％のグルタミン酸ナトリウム溶液に３０℃にて５時間
浸漬することによりＧＡＢＡ富化処理工程を行った。(Embodiment 2) This embodiment is another embodiment of the ninth aspect of the present invention. Barley young leaves as an example of green leaves of grasses were cut off when their height reached 30 cm. The young leaves were washed with water to remove mud and the like attached thereto, and a washing step was performed. The young leaves were cut to about 3 cm, and immersed in a 3% by weight sodium glutamate solution at 30 ° C. for 5 hours to perform a GABA enrichment treatment step.

【００９９】次いで、若葉を遠心して脱水した後、送帯
蒸し機を用いて１２０秒間、蒸熱処理による酵素失活工
程を行った。その後、若葉を室温下において冷却処理を
行った後、水分含量が５０％程度になるまで粗揉し、さ
らに揉捻、中揉、精揉する揉み工程および乾燥工程によ
り、水分含量を１０％程度とした。次いで、若葉を乾燥
機に入れ、７０℃にて水分含量が３％以下となるように
乾燥させる乾燥工程を行った後、さらに粗砕して健康茶
としての麦若葉茶を得た。Next, after the young leaves were centrifuged and dehydrated, an enzyme inactivation step by steaming heat treatment was performed for 120 seconds using a feeding steamer. Then, after performing the cooling treatment of the young leaves at room temperature, coarsely kneaded until the water content becomes about 50%, further kneading, medium kneading, the kneading step of fine kneading and the drying step to reduce the water content to about 10%. did. Next, the young leaves were placed in a drier and dried at 70 ° C. so that the water content was 3% or less, and then further crushed to obtain wheat young leaves tea as healthy tea.

【０１００】なお、実施例１と同様のアミノ酸自動分析
計操作条件にて、本例の健康茶に含まれるＧＡＢＡ含量
を測定したところ、２１１ｍｇ／１００ｇであった。ま
た、ＧＡＢＡ富化処理工程において若葉を水道水に浸漬
した点を除いては本例の製造工程と同様の工程である製
造方法により、健康茶を製造したところ、健康茶に含ま
れるＧＡＢＡ含量は５ｍｇ／１００ｇであった。以上よ
り、本例の製造方法により製造した健康茶は、蒸熱処理
を行っているにも関わらず、栄養価値の高いＧＡＢＡを
多く含有することが分かった。The GABA content contained in the healthy tea of this example was measured under the same operating conditions for the automatic amino acid analyzer as in Example 1, and found to be 211 mg / 100 g. In addition, except that the young leaves were immersed in tap water in the GABA enrichment treatment step, healthy tea was produced by the same production method as the production step of this example, and the GABA content contained in the healthy tea was It was 5 mg / 100 g. From the above, it was found that the healthy tea produced by the production method of this example contains a large amount of GABA having high nutritional value, even though the heat treatment is performed.

【０１０１】（実施例３）本例は、請求項９に係る発明
のさらに他の実施例である。イネ科植物の緑葉の一例と
してのイネ（コシヒカリ）の緑葉を、背丈が２０ｃｍに
なったときに刈り取った。この緑葉１００ｇを５ｃｍ程
度に切断し、電子レンジ（シャープ製 ＲＥ−１２１）
を用いて２分間、酵素失活工程としてのマイクロウェー
ブ処理工程を行った。その後、冷却工程を経て、揉み工
程としての粗揉工程を行った後、６０℃にて６時間乾燥
して乾燥工程を行った。ブレンダーを用いて２００メッ
シュを９０％程度が通過するように粉砕して粉末健康茶
を得た。実施例１と同様のアミノ酸自動分析計操作条件
にて、本例の粉末健康茶に含まれるＧＡＢＡ含量を測定
したところ、１９８ｍｇ／１００ｇであった。また、酵
素失活工程を、緑葉を１２０秒間蒸熱処理することによ
って行った点を除いては本例の製造工程と同様の工程で
ある製造方法により、粉末健康茶を製造したところ、粉
末健康茶に含まれるＧＡＢＡ含量は１０ｍｇ／１００ｇ
であった。以上より、本例の製造方法により製造した健
康飲料は、栄養価値の高いＧＡＢＡを多く含有すること
が分かった。(Embodiment 3) This embodiment is still another embodiment of the ninth aspect of the present invention. Green leaves of rice (Koshihikari) as an example of green leaves of grasses were cut off when their height became 20 cm. 100g of this green leaf is cut into about 5cm and microwave oven (RE-121 made by Sharp)
For 2 minutes to perform a microwave treatment step as an enzyme inactivation step. Thereafter, after a cooling step, a rough kneading step as a kneading step was performed, followed by drying at 60 ° C. for 6 hours to perform a drying step. Using a blender, powdered health tea was obtained by pulverizing 200 mesh so that about 90% could pass through. The GABA content contained in the powdered health tea of this example was measured under the same operating conditions for the automatic amino acid analyzer as in Example 1 and found to be 198 mg / 100 g. In addition, except that the enzyme inactivation step was performed by steaming green leaves for 120 seconds, a powdered healthy tea was produced by the same production method as the production step of this example. GABA content is 10mg / 100g
Met. From the above, it was found that the health drink manufactured by the manufacturing method of this example contains a large amount of GABA having high nutritional value.

【０１０２】[0102]

【発明の効果】以上のように本発明に係る健康茶および
健康飲料は、イネ科植物の緑葉の高い栄養価値とγ−ア
ミノ酪酸の血圧降下作用とを併せ持つ新規で栄養価値の
高いものとなる。また、本発明に係る健康茶および健康
飲料の製造方法によれば、栄養価値の高いイネ科植物の
緑葉を用いた新たな風味，形態の健康茶および健康飲料
を製造することが可能となる。As described above, the health tea and the health beverage according to the present invention are novel and high in nutritional value having both the high nutritional value of green leaves of grasses and the blood pressure lowering effect of γ-aminobutyric acid. . Further, according to the method for producing healthy tea and healthy beverage according to the present invention, it is possible to produce healthy tea and healthy beverage having a new flavor and form using green leaves of a gramineous plant having high nutritional value.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 1/212 Ａ２３Ｌ 1/212 Ｚ 1/305 1/305 2/52 2/02 Ｚ 2/02 2/00 Ｆ Ｆターム(参考） 4B016 LC07 LE05 LG16 LP06 LP13 4B017 LC03 LG14 LG15 LP05 LP18 4B018 LB08 LE05 MD19 MD59 MD61 ME04 MF01 MF04 MF06 MF13 MF14 4B027 FB01 FB08 FB10 FB15 FC06 FE06 FK08 FK11 FP11 FP27──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI theme coat ゛ (Reference) A23L 1/212 A23L 1/212 Z 1/305 1/305 2/52 2/02 Z 2/02 2 / 00 FF term (reference) 4B016 LC07 LE05 LG16 LP06 LP13 4B017 LC03 LG14 LG15 LP05 LP18 4B018 LB08 LE05 MD19 MD59 MD61 ME04 MF01 MF04 MF06 MF13 MF14 4B027 FB01 FB08 FB10 FB15 FC06 FE06 FK11 FP11 FP11

Claims (15)

【特許請求の範囲】[Claims] 【請求項１】 イネ科植物の緑葉処理物を含む健康茶で
あって、 前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）を乾燥時重量で５０
０ｍｇ／１００ｇより多く含有することを特徴とする健
康茶。1. A health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been rubbed and has γ-aminobutyric acid in a dry weight of 50%.
Health tea characterized by containing more than 0 mg / 100 g. 【請求項２】 イネ科植物の緑葉処理物を含む健康茶で
あって、 前記緑葉処理物は、蒸熱および揉み処理されていると共
に、γ−アミノ酪酸（γ-aminobutyric acid）を乾燥時
重量で２０ｍｇ／１００ｇより多く含有することを特徴
とする健康茶。2. A healthy tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming and kneading treatment, and has γ-aminobutyric acid as a dry weight. Healthy tea characterized by containing more than 20 mg / 100 g. 【請求項３】 イネ科植物の緑葉処理物を含む健康茶で
あって、 前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）富化処理されている
ことを特徴とする健康茶。3. A health tea containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to rubbing treatment and γ-aminobutyric acid-enriched treatment. A healthy tea characterized by: 【請求項４】 イネ科植物の緑葉健康茶と、 昆布茶，松葉茶，エゾウコギ茶，ソバ茶，明日葉茶，グ
ァバ茶，ユーカリ茶，ビワの葉茶，アロエ茶，ゲンノシ
ョウコ茶，センブリ茶，ウコン茶，スギナ茶，河原決明
茶，ウラジロガシ茶，ドクダミ茶，ハブ茶，菊花茶，シ
ソ茶，アマチャヅル茶，オオバコ茶，桜茶，甘茶，柿の
葉茶，カモミールティ，しょうが湯，紅花茶，サフラン
茶，コンフリー茶，シイタケ茶，杜仲茶，ギムネマ茶，
マテ茶，ウーロン茶，ハトムギ茶，ルイボスティ，クコ
茶，ヨモギ茶，イチョウ葉茶，紅茶，玄米茶，麦茶，ウ
ラジロガシ茶，カキオドシ茶，カミツレ茶，カリン茶，
桑の葉茶，ゲンノショウコ茶，ゴボウ茶，サフラン茶，
シソ茶，ショウガ茶，スギナ茶，セキショウ茶，タラノ
キ茶，タンポポ茶，ナタマメ茶，ニワトコ茶，ネズミモ
チ茶，ビワの葉茶，メグスリノキ茶，ユーカリ茶，羅漢
果茶，緑茶，しょうが茶とからなる群より選択された一
つまたは複数の茶とが混合された健康茶であって、 前記イネ科植物の緑葉健康茶は、揉み処理されていると
共に、γ−アミノ酪酸（γ-aminobutyric acid）を乾燥
時重量で５００ｍｇ／１００ｇより多く含有することを
特徴とする健康茶。4. A green leaf healthy tea of a Gramineae plant, comprising kelp tea, pine needle tea, elephantwood tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, genoshoko tea, green tea, Turmeric tea, horsetail tea, Kawahara Seimei tea, Vladimir tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, chamomile tea, ginger tea, safflower tea , Saffron tea, Comfrey tea, Shiitake tea, Tochu tea, Gymnema tea,
Mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea, brown rice tea, barley tea, urajirogashi tea, kakiodoshi tea, chamomile tea, karin tea,
Mulberry leaf tea, genoshoco tea, burdock tea, saffron tea,
From the group consisting of perilla tea, ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, murine mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat fruit tea, green tea, and ginger tea A healthy tea mixed with one or a plurality of selected teas, wherein the green leaf healthy tea of the Gramineous plant is rubbed and dried with γ-aminobutyric acid (γ-aminobutyric acid) Health tea characterized by containing more than 500 mg / 100 g by weight. 【請求項５】 イネ科植物の緑葉健康茶と、 昆布茶，松葉茶，エゾウコギ茶，ソバ茶，明日葉茶，グ
ァバ茶，ユーカリ茶，ビワの葉茶，アロエ茶，ゲンノシ
ョウコ茶，センブリ茶，ウコン茶，スギナ茶，河原決明
茶，ウラジロガシ茶，ドクダミ茶，ハブ茶，菊花茶，シ
ソ茶，アマチャヅル茶，オオバコ茶，桜茶，甘茶，柿の
葉茶，カモミールティ，しょうが湯，紅花茶，サフラン
茶，コンフリー茶，シイタケ茶，杜仲茶，ギムネマ茶，
マテ茶，ウーロン茶，ハトムギ茶，ルイボスティ，クコ
茶，ヨモギ茶，イチョウ葉茶，紅茶，玄米茶，麦茶，ウ
ラジロガシ茶，カキオドシ茶，カミツレ茶，カリン茶，
桑の葉茶，ゲンノショウコ茶，ゴボウ茶，サフラン茶，
シソ茶，ショウガ茶，スギナ茶，セキショウ茶，タラノ
キ茶，タンポポ茶，ナタマメ茶，ニワトコ茶，ネズミモ
チ茶，ビワの葉茶，メグスリノキ茶，ユーカリ茶，羅漢
果茶，緑茶，しょうが茶とからなる群より選択された一
つまたは複数の茶とが混合された健康茶であって、 前記イネ科植物の緑葉健康茶は、蒸熱処理および揉み処
理されていると共に、γ−アミノ酪酸（γ-aminobutyri
c acid）を乾燥時重量で２０ｍｇ／１００ｇより多く含
有することを特徴とする健康茶。5. A green leaf healthy tea of a Gramineae plant, kelp tea, pine needle tea, eleuthero tea, buckwheat tea, tomorrow leaf tea, guava tea, eucalyptus tea, loquat leaf tea, aloe tea, gennoshoko tea, green tea, Turmeric tea, horsetail tea, Kawahara Seimei tea, Vladimir tea, dokudami tea, hub tea, chrysanthemum tea, perilla tea, amacha tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, chamomile tea, ginger tea, safflower tea , Saffron tea, Comfrey tea, Shiitake tea, Tochu tea, Gymnema tea,
Mate tea, oolong tea, adlay tea, rooibosti, wolfberry tea, mugwort tea, ginkgo leaf tea, black tea, brown rice tea, barley tea, urajirogashi tea, kakiodoshi tea, chamomile tea, karin tea,
Mulberry leaf tea, genoshoco tea, burdock tea, saffron tea,
From the group consisting of perilla tea, ginger tea, horsetail tea, sekisho tea, taranoki tea, dandelion tea, sword bean tea, elderberry tea, murine mochi tea, loquat leaf tea, megusurinoki tea, eucalyptus tea, arhat fruit tea, green tea, and ginger tea A healthy tea mixed with one or a plurality of selected teas, wherein the green leaf healthy tea of the gramineous plant has been subjected to steaming treatment and rubbing treatment, and has γ-aminobutyric acid (γ-aminobutyri).
c) is more than 20 mg / 100 g by dry weight. 【請求項６】 イネ科植物の緑葉処理物を含む健康飲料
であって、 前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）を乾燥時重量で５０
０ｍｇ／１００ｇより多く含有することを特徴とする健
康飲料。6. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and contains γ-aminobutyric acid in a dry weight of 50%.
A health drink characterized by containing more than 0 mg / 100 g. 【請求項７】 イネ科植物の緑葉処理物を含む健康飲料
であって、 前記緑葉処理物は、蒸熱処理および揉み処理されている
と共に、γ−アミノ酪酸（γ-aminobutyric acid）を乾
燥時重量で２０ｍｇ／１００ｇより多く含有することを
特徴とする健康飲料。7. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf has been subjected to steaming treatment and rubbing treatment and has a dry weight of γ-aminobutyric acid (γ-aminobutyric acid). A health drink characterized by containing more than 20 mg / 100 g by weight. 【請求項８】 イネ科植物の緑葉処理物を含む健康飲料
であって、 前記緑葉処理物は、揉み処理されていると共に、γ−ア
ミノ酪酸（γ-aminobutyric acid）富化処理されている
ことを特徴とする健康飲料。8. A health drink containing a processed green leaf of a gramineous plant, wherein the processed green leaf is rubbed and γ-aminobutyric acid-enriched. A health drink characterized by the following. 【請求項９】 イネ科植物の緑葉から健康茶を製造する
方法であって、 加熱して前記緑葉の酵素を失活させる酵素失活工程と、 該酵素失活工程で得られた緑葉を冷却させる冷却工程
と、 該冷却工程で得られた緑葉を揉む揉み工程と、 該揉み工程で得られた緑葉を乾燥する乾燥工程と、 を備えることを特徴とする健康茶の製造方法。9. A method for producing healthy tea from green leaves of a grass plant, comprising: an enzyme inactivating step of heating to inactivate enzymes of the green leaves; and cooling the green leaves obtained in the enzyme inactivating steps. A method for producing healthy tea, comprising: a cooling step of causing the green leaf obtained in the cooling step to be rubbed; and a drying step of drying the green leaf obtained in the rubbing step. 【請求項１０】 前記酵素失活工程の前に、緑葉中に含
まれるγ−アミノ酪酸（γ-aminobutyric acid）を増加
させるγ−アミノ酪酸富化処理工程を行うことを特徴と
する請求項９記載の健康茶の製造方法。10. The method according to claim 9, wherein a γ-aminobutyric acid enriching step for increasing γ-aminobutyric acid contained in green leaves is performed before the enzyme inactivating step. A method for producing the health tea according to the above. 【請求項１１】 前記酵素失活工程は、緑葉を蒸熱処理
する蒸熱工程と，緑葉を茹でる茹で工程と，緑葉にマイ
クロウェーブを照射するマイクロウェーブＧＡＢＡ保持
工程と，炒り葉処理を行う炒り葉ＧＡＢＡ保持工程とか
らなる群のうち少なくとも一つを含むことを特徴とする
請求項９記載の健康茶の製造方法。11. The enzymatic inactivation step includes a steaming step of steaming green leaves, a boiling step of boiling green leaves, a microwave GABA holding step of irradiating the green leaves with microwaves, and a roasted leaf GABA for performing roasted leaf treatment. The method for producing healthy tea according to claim 9, comprising at least one of a group consisting of a holding step. 【請求項１２】 イネ科植物の緑葉から健康茶を製造す
る方法であって、 所定温度および所定湿度の雰囲気に所定時間放置して、
前記緑葉を萎凋させる萎凋工程と、 該萎凋工程で得られた緑葉を揉む揉み工程と、 所定温度および所定湿度の雰囲気に所定時間放置して、
前記揉み工程で得られた緑葉を発酵させる発酵工程と、 該発酵工程で得られた緑葉を乾燥させる乾燥工程と、 を備えることを特徴とする健康茶の製造方法。12. A method for producing healthy tea from green leaves of a gramineous plant, comprising leaving the tea in an atmosphere having a predetermined temperature and a predetermined humidity for a predetermined time,
A withering step of withering the green leaves, a kneading step of kneading the green leaves obtained in the withering step, and leaving for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity,
A method for producing health tea, comprising: a fermentation step of fermenting green leaves obtained in the kneading step; and a drying step of drying green leaves obtained in the fermentation step. 【請求項１３】 前記乾燥工程前の任意の段階で、緑葉
中に含まれるγ−アミノ酪酸（γ-aminobutyric acid）
を増加させるγ−アミノ酪酸富化処理工程を行うことを
特徴とする請求項１２記載の健康茶の製造方法。13. The γ-aminobutyric acid (γ-aminobutyric acid) contained in green leaves at an optional stage before the drying step.
The method for producing healthy tea according to claim 12, wherein a γ-aminobutyric acid enrichment treatment step is performed to increase the amount. 【請求項１４】 イネ科植物の緑葉から健康飲料を製造
する方法であって、 加熱して前記緑葉の酵素を失活させる酵素失活工程と、 該酵素失活工程で得られた緑葉を冷却させる冷却工程
と、 該冷却工程で得られた緑葉を揉む揉み工程と、 該揉み工程で得られた緑葉を乾燥させる乾燥工程と、 該乾燥工程で得られた緑葉を水に入れて、成分を水に浸
出させて浸出液を得る浸出工程と、 該浸出工程で得られた浸出液を乾燥して、緑葉の成分を
析出させる乾燥析出工程と、 を備えることを特徴とする健康飲料の製造方法。14. A method for producing a health drink from a green leaf of a grass plant, comprising: an enzyme inactivating step of heating to inactivate the enzyme of the green leaf; and cooling the green leaf obtained in the enzyme inactivating step. A cooling step of allowing the green leaf obtained in the cooling step to be rubbed, a drying step of drying the green leaf obtained in the rubbing step, and putting the green leaf obtained in the drying step in water to form a component. A method for producing a health drink, comprising: a leaching step of leaching in water to obtain a leaching solution; and a drying and precipitation step of drying the leaching solution obtained in the leaching step to precipitate green leaf components. 【請求項１５】 イネ科植物の緑葉から健康飲料を製造
する方法であって、 所定温度および所定湿度の雰囲気に所定時間放置して、
前記緑葉を萎凋させる萎凋工程と、 該萎凋工程で得られた緑葉を揉む揉み工程と、 所定温度および所定湿度の雰囲気に所定時間放置して、
前記揉み工程で得られた緑葉を発酵させる発酵工程と、 該発酵工程で得られた緑葉を乾燥させる乾燥工程と、 該乾燥工程で得られた緑葉を水に入れて、成分を水に浸
出させて浸出液を得る浸出工程と、 該浸出工程で得られた浸出液を乾燥して、緑葉の成分を
析出させる乾燥析出工程と、 を備えることを特徴とする健康飲料の製造方法。15. A method for producing a health drink from a green leaf of a gramineous plant, comprising leaving the health drink in an atmosphere having a predetermined temperature and a predetermined humidity for a predetermined time,
A withering step of withering the green leaves, a kneading step of kneading the green leaves obtained in the withering step, and leaving for a predetermined time in an atmosphere of a predetermined temperature and a predetermined humidity,
A fermentation step of fermenting the green leaves obtained in the kneading step; a drying step of drying the green leaves obtained in the fermentation step; putting the green leaves obtained in the drying step in water, and leaching the components in water A method for producing a health drink, comprising: a leaching step of obtaining a leaching solution by drying; and a drying / precipitation step of drying the leaching solution obtained in the leaching step to precipitate green leaf components.
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