JP2010158239A - Method for producing du zhong leaf green dry product - Google Patents
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本発明は、杜仲葉緑色乾燥品の製造方法、特に鮮やかな緑色を有しつつ、イリドイド類やポリフェノール等の高機能成分を高濃度で含有する杜仲葉緑色乾燥品の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a dried green leaf green product, and particularly to a method for producing a dried green leaf green product having a bright green color and containing high-functional components such as iridoids and polyphenols at a high concentration.
杜仲の樹皮は中国五大漢方薬のひとつとして古来より珍重されてきた。また、近年では、杜仲葉に含有されるイリドイド類やポリフェノール等の成分の高機能性・有用性が注目されている。特にイリドイド類は血圧降下作用や鎮痛作用、脂質代謝の改善に有用であることが示されており（非特許文献１，非特許文献２参照）、現在、主に茶として飲用されている。 Tochu's bark has long been prized as one of the five major Chinese herbal medicines. In recent years, attention has been focused on the high functionality and usefulness of components such as iridoids and polyphenols contained in Tochu Nakaba. In particular, iridoids have been shown to be useful for blood pressure lowering action, analgesic action, and improvement of lipid metabolism (see Non-Patent Document 1 and Non-Patent Document 2), and are currently drunk mainly as tea.
しかしながら、杜仲の葉に含まれるイリドイド類等の高機能成分は葉を収穫した段階から、自己消化作用によってその減少が始まってしまう。また、現在、杜仲茶として市販されているものの多くは、褐色の発酵茶葉であり、発酵過程においてイリドイド類の高機能成分の含有量が大幅に減少し、さらに苦味なども増加してしまうことになる。このため、一般に広く流通している飲料用乾燥茶葉において、イリドイド類の含有量は茶葉全体の１％にも満たない。 However, high functional components such as iridoids contained in Tochu leaves start to decrease due to autolysis from the stage of harvesting the leaves. In addition, most of the products currently marketed as Tochu tea are brown fermented tea leaves, and the content of high-functional components of iridoids is greatly reduced during the fermentation process, and bitterness is also increased. Become. For this reason, in the dry tea leaves for beverages that are generally widely distributed, the content of iridoids is less than 1% of the total tea leaves.
そこで、これらの高機能成分を豊富に含有する杜仲乾燥茶葉の製法が検討されている。近年、日本茶と同様にして製造した緑色の杜仲乾燥茶葉が、褐色の発酵茶と比較してイリドイド類、ポリフェノール類等の有用成分を多く含有することがわかってきた。例えば、特許文献１には、ゲニポシド酸３．２％程度を含む緑色杜仲葉の製法が開示されている。この方法は、日本茶と同様に茶葉の蒸煮を実施した後、乾燥処理を行っているものである。ここで、杜仲の場合、蒸煮加熱により酵素を失活させて発酵の進行を抑えることで、緑色を保持し、且つ自己消化作用を抑止して経時による劣化を防ぐことができると考えられる。しかしながら、イリドイド類、ポリフェノール類等の高機能成分は、熱劣化や蒸気による溶出・散逸で減少してしまうため、従来から行われてきた蒸煮加熱は、これら高機能成分の減少を招くものと考えられる。 Then, the manufacturing method of the Tochu dry tea leaf which contains these high functional ingredients abundantly is examined. In recent years, it has been found that green Tochu dry tea leaves produced in the same manner as Japanese tea contain more useful components such as iridoids and polyphenols than brown fermented tea. For example, Patent Document 1 discloses a method for producing green potato Nakaba containing about 3.2% of geniposide acid. In this method, steaming of tea leaves is performed in the same manner as Japanese tea, followed by drying treatment. Here, in the case of Tochu, it is considered that by suppressing the progress of fermentation by inactivating the enzyme by steaming heating, it is possible to maintain the green color and suppress the self-digestion action to prevent deterioration over time. However, high-functional components such as iridoids and polyphenols decrease due to thermal degradation and elution / dissipation due to steam, and it is considered that conventional steaming heating causes a decrease in these high-functional components. It is done.
本発明は、前記従来技術に鑑みてなされたものであって、その解決すべき課題は、鮮やかな緑色を有しつつ、イリドイド類やポリフェノール等の高機能成分を高濃度で含有する杜仲葉緑色乾燥品の製造方法を提供することにある。 The present invention has been made in view of the above-described conventional technology, and the problem to be solved is a vivid green color that contains a high-functional component such as iridoids and polyphenols at a high concentration while having a bright green color. It is in providing the manufacturing method of a dried product.
前記従来技術の課題を解決するため、本発明者らは、鋭意検討を行った結果、マイクロ波加熱又は高周波加熱を間歇的に作用させ、且つ葉の温度が５０〜１００℃となる条件下で乾燥処理を行なうことによって、鮮やかな緑色を有しつつ、イリドイド類やポリフェノール等の高機能成分を高濃度で含有する杜仲葉緑色乾燥粉末が得られることを見出し、本発明を完成するに至った。 In order to solve the problems of the prior art, the present inventors have conducted intensive studies, and as a result, microwave heating or high-frequency heating is intermittently applied and the leaf temperature is 50 to 100 ° C. By carrying out the drying treatment, it was found that a green dried powder of green leaves containing high-functional components such as iridoids and polyphenols at a high concentration while having a bright green color, and completed the present invention. .
すなわち、本発明にかかる杜仲葉緑色乾燥品の製造方法は、マイクロ波加熱又は高周波加熱を間歇的に作用させ、且つ赤外線非接触温度計により計測した葉の温度が５０〜１００℃となる条件下で杜仲生葉を乾燥処理することを特徴とするものである。
また、前記杜仲葉緑色乾燥品の製造方法において、マイクロ波又は高周波を１秒〜１０分の周期で断続的に照射及び停止を繰り返すことにより、マイクロ波加熱又は高周波加熱を間歇的に作用させることが好適である。
That is, in the method for producing a dried green leaf green product according to the present invention, microwave heating or high-frequency heating is intermittently applied, and the leaf temperature measured by an infrared non-contact thermometer is 50 to 100 ° C. It is characterized in that the dried leaves are dried.
Moreover, in the manufacturing method of the said Tonaka green dried product, microwave heating or high frequency heating is made to act intermittently by repeatedly irradiating and stopping microwave or high frequency with a period of 1 second to 10 minutes. Is preferred.
また、前記杜仲緑色乾燥品の製造方法において、予め裁断することなく適採したそのままの形状の杜仲生葉を乾燥処理することが好適である。
また、前記杜仲緑色乾燥品の製造方法において、圧力１０００Ｐａ以下の減圧雰囲気下及び／又は湿度４０％以下の乾燥雰囲気下でマイクロ波加熱又は高周波加熱を行うことが好適である。
また、前記杜仲葉緑色乾燥品の製造方法において、原料杜仲生葉として収穫後０〜５℃で冷蔵保管された杜仲生葉を用いることが好適である。
Moreover, in the manufacturing method of the said Tonaka green dried product, it is suitable to dry-process the Toko Nakasei leaves of the shape which were appropriately taken without cutting beforehand.
Moreover, in the manufacturing method of the said Tonaka green dry product, it is suitable to perform microwave heating or high frequency heating in the reduced pressure atmosphere of pressure 1000Pa or less and / or in the dry atmosphere of humidity 40% or less.
Moreover, in the manufacturing method of the said dried nakanaka green product, it is suitable to use the coconut leaves which were refrigerated and stored at 0 to 5 ° C. after harvesting as raw coconut leaves.
また、前記杜仲葉緑色乾燥品の製造方法において、マイクロ波加熱又は高周波加熱乾燥の前及び/又は後に、１００℃以下の加熱送風により乾燥処理することが好適である。
また、前記杜仲葉緑色乾燥品の製造方法において、処理工程全体にわたって、杜仲葉を湿度５０％以下、葉温１００℃以下の条件下に保持することが好適である。
また、前記杜仲葉緑色乾燥品の製造方法において、乾燥処理開始後３０分以内に杜仲葉中の水分量を３０％以下まで減少させることが好適である。
Moreover, in the manufacturing method of the said nakanaka green dry product, it is suitable to perform a drying process by the heating ventilation of 100 degrees C or less before and / or after microwave heating or high frequency heating drying.
Further, in the method for producing a dried green leaf green product, it is preferable that the green leaf is maintained under conditions of a humidity of 50% or less and a leaf temperature of 100 ° C. or lower throughout the treatment process.
Further, in the method for producing a green dried green leaf product, it is preferable that the water content in the green leaf is reduced to 30% or less within 30 minutes after the start of the drying treatment.
また、前記杜仲葉緑色乾燥品の製造方法において、得られる杜仲葉緑色乾燥品におけるイリドイド化合物の含有量が、原料として使用する収穫直後の杜仲生葉に含まれているイリドイド化合物の含有量（乾燥重量換算）の７０質量％以上であることが好適である。
また、前記杜仲葉緑色乾燥品の製造方法において、得られる杜仲葉緑色乾燥品に含まれるイリドイド化合物がゲニポシド酸及びアスペルロシドであり、該イリドイド化合物を５質量％以上含有することが好適である。
In addition, in the method for producing a dried nakanaka green product, the content of the iridoid compound in the obtained dried nakanaka green product is the content (dry weight) of the iridoid compound contained in the freshly harvested nakanaka leaf used as a raw material. It is preferable that the amount is 70% by mass or more.
Moreover, in the manufacturing method of the said nakanaka green dried product, it is suitable that the iridoid compound contained in the obtained nakanaka green dried product is geniposide acid and asperroside, and contains 5 mass% or more of this iridoid compound.
また、前記杜仲葉緑色乾燥品の製造方法において、得られる杜仲葉緑色乾燥品に含まれるポリフェノール化合物が、クロロゲン酸、ルチン、クエルセチン、ニコチフロリン又はケンフェロールであり、該ポリフェノール化合物を３質量％以上含有することが好適である。
また、本発明にかかる機能性成分の抽出方法は、前記杜仲葉緑色乾燥品の製造方法により得られる杜仲葉緑色乾燥品から、イリドイド化合物及び／又はポリフェノール化合物を抽出することを特徴とするものである。
Further, in the method for producing a dried green leaf green product, the polyphenol compound contained in the dried green leaf green product is chlorogenic acid, rutin, quercetin, nicotiflorin or kaempferol, and contains 3% by mass or more of the polyphenol compound. It is preferable to do.
In addition, the functional component extraction method according to the present invention is characterized in that an iridoid compound and / or a polyphenol compound is extracted from a dried green leaf green product obtained by the method for producing a dried green leaf green product. is there.
本発明の製造方法によれば、マイクロ波加熱又は高周波加熱を間歇的に作用させ、且つ葉の温度が５０〜１００℃となる条件下で乾燥処理を行なうことによって、特に鮮やかな緑色を有しつつ、イリドイド類やポリフェノール等の高機能成分を高濃度で含有する杜仲葉緑色乾燥品が得られる。 According to the production method of the present invention, a particularly vivid green color is obtained by intermittently applying microwave heating or high-frequency heating and performing a drying treatment under conditions where the leaf temperature is 50 to 100 ° C. On the other hand, a dried green leaf green product containing high-functional components such as iridoids and polyphenols at a high concentration is obtained.
本発明にかかる杜仲葉緑色乾燥品の製造方法は、マイクロ波加熱又は高周波加熱を間歇的に作用させ、且つ赤外線非接触温度計により計測した葉の温度が５０〜１００℃となる条件下で杜仲生葉を乾燥処理することを特徴とするものである。 The method for producing a dried green leaf product according to the present invention is a method in which the microwave temperature or high frequency heating is intermittently applied and the leaf temperature measured by an infrared non-contact thermometer is 50 to 100 ° C. The fresh leaves are dried.
なお、従来の杜仲葉緑色乾燥品の製法としては、蒸煮加熱により酵素を失活させて発酵の進行を抑えることで、緑色を保持し、酵素による分解反応を抑止して経時による劣化を防ぐことが行われているものの、イリドイド類、ポリフェノール類等の高機能成分は、熱劣化や蒸気による溶出・散逸で減少してしまうという問題があった。あるいは、杜仲茶葉を高温で乾燥処理して酵素を失活させる方法も行なわれているものの、高機能性成分の熱分解を生じてしまうため、必ずしもこれら高機能性成分が十分な含有量で保持されていたものとは言い難い。一方で、高機能性成分の熱劣化あるいは蒸気による溶出等を避けるため、比較的低温で乾燥処理を行なうことも考えられるものの、この場合、酵素の失活が十分でなく、加えて茶葉の乾燥に非常に長い時間を要してしまうという問題がある。 In addition, as a conventional method for producing dried green leaves, the enzyme is inactivated by steaming to suppress the progress of fermentation, thereby maintaining the green color and inhibiting degradation by the enzyme to prevent deterioration over time. However, high-functional components such as iridoids and polyphenols have a problem that they are reduced due to thermal degradation, elution and dissipation due to steam. Alternatively, a method of drying the Tochu tea leaves at a high temperature to inactivate the enzyme has been carried out, but it causes thermal decomposition of the high-functional components, so that these high-functional components are not necessarily retained at a sufficient content. It is hard to say that it was done. On the other hand, in order to avoid thermal degradation or elution by steam of highly functional components, it may be possible to perform drying at a relatively low temperature. However, in this case, the enzyme is not sufficiently deactivated, and in addition, the tea leaves are dried. However, it takes a very long time.
杜仲葉は、収穫後、放置すると次第に紫色を呈し、特に高湿度では紫色を呈しやすく、また葉脈部は濃い紫色に変色する。この原因は明らかではないが、例えば、クチナシ色素に見られるように、イリドイド類による天然色素の生成が考えられる。また、最近では、モクセイ科の植物イボタで、昆虫の食害によりイリドイド配糖体とグルコシダーゼが蛋白質変性に重要な役割をすることが報告されている。杜仲葉は傷ついた部分、歪や圧力がかかった部分から変色が進みやすいことからも、細胞小器官に含まれるグルコシダーゼ、ポリフェノールオキシダーゼなどの酵素が何らかの理由で、小胞体の外に散逸し、杜仲葉に含まれるイリドイド配糖体が蛋白質の架橋剤となり、蛋白質と結合して色素を生成している可能性が考えられる。ここで、これらの自己消化作用は含水条件下で生じるものと考えられるため、杜仲生葉の変色及びイリドイド化合物等の減少を防ぐためには、できるだけ速やかに葉中の水分を除去することによって、自己消化作用を生じないようにすることが重要であると考えられる。 Tomato leaves gradually turn purple when left after harvesting, tend to be purple particularly at high humidity, and the veins turn dark purple. Although the cause of this is not clear, for example, as seen in gardenia pigments, the production of natural pigments by iridoids can be considered. Recently, it has been reported that iridoid glycosides and glucosidase play an important role in protein denaturation due to insect damage in the mosquito family Ibota. Because of the tendency of discoloration from damaged or strained or stressed parts, the glucosidase, polyphenol oxidase and other enzymes contained in the organelles dissipate out of the endoplasmic reticulum for some reason. It is possible that the iridoid glycosides contained in the leaf act as a protein cross-linking agent and bind to the protein to produce a pigment. Here, since these self-digestion actions are considered to occur under water-containing conditions, in order to prevent discoloration of the Tochu Nakasei leaves and reduction of iridoid compounds, etc., the water content in the leaves is removed as quickly as possible. It is considered important to prevent the effects from occurring.
これらのことから、本発明は、（１）葉温を必要以上の高温にすることなく乾燥すること、及び（２）乾燥工程において速やかに水分を除去することに着目して検討を行った。そして、本発明者らは、マイクロ波加熱又は高周波加熱を間歇的に作用させ、且つ葉の温度が５０〜１００℃となる条件下で杜仲生葉を乾燥処理することによって、従来酵素の失活には不十分と考えられていた５０〜１００℃の比較的低い温度条件においても、短時間で速やかに葉中の水分を除去することができ、この結果、鮮やかな緑色を保持し、且つイリドイド類やポリフェノール等の高機能性成分の減少を低く抑え、これらの高機能性成分を高濃度で含有する杜仲葉緑色乾燥品が得られることを見出した。 Based on these facts, the present invention has been studied by paying attention to (1) drying without making the leaf temperature higher than necessary, and (2) quickly removing moisture in the drying step. Then, the present inventors inactivate the conventional enzyme by subjecting the cocoon leaves to dry treatment under conditions where the microwave heating or the high-frequency heating is intermittently applied and the leaf temperature is 50 to 100 ° C. Can be quickly removed in a short time even under relatively low temperature conditions of 50 to 100 ° C., which has been considered insufficient, and as a result, maintains a vivid green color, and iridoids The present inventors have found that a dried green product of Tonaka green that contains a high concentration of these high-functional components at a low concentration can be obtained by suppressing the decrease in high-functional components such as glycine and polyphenol.
本発明の製造方法において、原料として使用する杜仲生葉は、収穫後乾燥前の杜仲葉を意味するものであり、栽培により生産されたものであっても天然より生産されたものであってもよい。例えば、当年葉で落葉前の生葉、例えば、４〜１０月、好ましくは５〜８月、より好ましくは７〜８月に採取した生葉を用いることができる。 In the production method of the present invention, the cocoon leaves used as a raw material means potato leaves before harvesting and before drying, and may be produced by cultivation or produced from nature. . For example, fresh leaves collected before the fall of the current year, for example, from 4 to 10 months, preferably from 5 to 8 months, more preferably from 7 to 8 months can be used.
なお、原料杜仲生葉としては、収穫直後の杜仲生葉あるいは収穫後０〜５℃で冷蔵保管された杜仲生葉を用いることが好ましい。杜仲生葉は収穫後速やかに自己消化作用が生じるため、これに伴いイリドイド類やポリフェノール類等の高機能成分が減少してしまうのに対して、杜仲生葉を収穫後冷蔵保存することによって、これら高機能成分の減少を低く抑えることができる。 In addition, it is preferable to use the cocoon leaf immediately after harvesting or the cocoon leaf that has been refrigerated at 0 to 5 ° C. after harvesting.杜中生 葉 quickly self-digests after harvesting, which leads to a decrease in high-functional components such as iridoids and polyphenols. Reduction of functional components can be kept low.
本発明の製造方法においては、原料杜仲生葉に対して、マイクロ波加熱又は高周波加熱を間歇的に作用させることによって乾燥処理を行なう。ここで、マイクロ波の周波数は、３００ＭＨｚ〜３００ＧＨｚ、高周波は１〜３００ＭＨｚである。これらは、電解エネルギー→分子の振動回転→摩擦エネルギー→誘電体物質の温度上昇という流れで加熱される。なお、一般にマイクロ波は比較的断面サイズの小さいもの、形状の不定形のものの加熱に適しているとされる。 In the production method of the present invention, the drying treatment is carried out by intermittently applying microwave heating or high-frequency heating to the raw cocoon leaves. Here, the frequency of the microwave is 300 MHz to 300 GHz, and the high frequency is 1 to 300 MHz. These are heated in the flow of electrolytic energy → molecular vibration rotation → friction energy → dielectric material temperature rise. In general, microwaves are suitable for heating those having a relatively small cross-sectional size and irregular shapes.
上記乾燥処理工程において、具体的には、マイクロ波又は高周波を１秒〜１０分の周期で断続的に照射及び停止を繰り返すことにより、マイクロ波加熱又は高周波加熱を間歇的に作用させる。なお、マイクロ波又は高周波は間歇的に印加してもよく、あるいはマイクロ波を連続的に印加しつつ間歇的に遮蔽してもよい。また、マイクロ波又は高周波を照射する時間と照射を停止する時間は、同一であっても異なっていてもよく、装置の構成や処理量に応じて適宜調整すればよい。ここで、マイクロ波又は高周波を連続的あるいは非常に高い頻度の周期で杜仲葉に照射すると、葉温が必要以上に上昇してしまい、高機能成分の熱分解を招く恐れがある。なお、マイクロ波又は高周波の照射時間、非照射時間は必ずしも同一でなくてもよく、上記範囲内で適宜設定することができる。より好ましくは、上記乾燥処理工程において、１秒〜１０分の周期で間歇的にマイクロ波又は高周波を照射及び停止する。 In the drying process, specifically, microwave heating or high frequency heating is intermittently applied by intermittently irradiating and stopping the microwave or high frequency with a period of 1 second to 10 minutes. Note that microwaves or high frequencies may be applied intermittently, or may be shielded intermittently while applying microwaves continuously. Further, the time for irradiating the microwave or the high frequency and the time for stopping the irradiation may be the same or different, and may be appropriately adjusted according to the configuration of the apparatus and the processing amount. Here, if the microwave or high frequency is irradiated to the Tochu leaf continuously or at a very high frequency, the leaf temperature rises more than necessary, which may cause thermal decomposition of the highly functional component. Note that the irradiation time and non-irradiation time of the microwave or high frequency are not necessarily the same, and can be appropriately set within the above range. More preferably, in the said drying process process, a microwave or a high frequency is intermittently irradiated and stopped with a period of 1 second-10 minutes.
なお、杜仲の葉は３０ｃｍ以上にも成長し、葉脈は５ｍｍ以上の太さにまでなる。このように大きな杜仲生葉の場合、乾燥工程において葉脈と葉の間で水分の蒸発に差が生じ、自己消化作用による葉脈の紫色化が進行する。これは、葉脈周辺では構造にストレスがかかり、葉脈の細胞が十分に水分を含有した状態で破壊されることによるものと考えられる。これにより、イリドイド等の有用成分が分解して含有量が減少し、加えて変色により緑色の精彩さも失われてしまう。また、特に葉脈には高機能性成分が多く含まれているため、葉脈の乾燥は極めて重要である。しかしながら、従来の乾燥方法では、５ｍｍ以上の太さになる葉脈部分を速やかに乾燥することは非常に困難である。これに対して、本発明ではマイクロ波加熱又は高周波加熱を間歇的に作用させることによって乾燥処理を行なうことによって、葉脈中の水分も速やかに除去することができるため、自己消化作用による茶葉の変色を低く抑えることができる。 In addition, the leaves of Tochu grow up to 30 cm or more, and the veins have a thickness of 5 mm or more. In the case of such a large cocoon leaf, there is a difference in moisture evaporation between the veins and the leaves in the drying process, and the leaf veins are purple due to self-digestion. This is thought to be due to the structure being stressed around the veins and the cells of the veins being destroyed in a state sufficiently containing water. As a result, useful components such as iridoids are decomposed to reduce the content, and in addition, the green color is lost due to discoloration. In particular, since the veins contain a lot of highly functional components, the drying of the veins is extremely important. However, with the conventional drying method, it is very difficult to quickly dry a vein portion having a thickness of 5 mm or more. On the other hand, in the present invention, the water content in the veins can be quickly removed by performing a drying treatment by intermittently applying microwave heating or high-frequency heating. Can be kept low.
また、上記乾燥処理工程においては、予め裁断した杜仲生葉を用いても構わないが、裁断せずに適採した杜仲生葉そのままの形状で乾燥させることがより望ましい。杜仲生葉を裁断することで、急速に乾燥を進めることができるものの、裁断箇所から自己消化作用が進行し、イリドイド類の有用成分が分解してしまうとともに、変色により鮮やかな緑色が得られなくなる場合がある。一方で、裁断をせずに杜仲生葉そのままの形状で乾燥すると、従来の乾燥方法では、特に葉脈を完全に乾燥させるために非常に長時間を要する。しかしながら、本発明においては、マイクロ波加熱又は高周波加熱を間歇的に作用させる用いることによって、杜仲生葉そのままの形状であっても、速やかに葉脈中の水分を除去することができる。また、例えば、杜仲生葉そのままの形状で葉中水分が１０％以下程度になるまで乾燥した後、一旦乾燥機から葉を取り出して裁断し、続けて最終乾燥を行うことで、乾燥処理工程にかかる時間を短縮することもできる。 Moreover, in the said drying process, you may use the pre-cut | leave cutting | curing Nakaosei leaf, but it is more desirable to dry in the shape as it was, without taking out the cutting | disconnection appropriately. Although cutting can be carried out rapidly by cutting the leaves, the self-digestion action proceeds from the cutting point, and the useful components of the iridoids are decomposed and the color change makes it impossible to obtain a bright green color There is. On the other hand, if the dried leaves are dried as they are without cutting, the conventional drying method takes a very long time to completely dry the veins. However, in the present invention, by using microwave heating or high-frequency heating intermittently, moisture in the leaf vein can be quickly removed even if the shape of the green leaves is intact. In addition, for example, after drying until the moisture content in the leaves is about 10% or less in the shape of the green leaves, the leaves are once taken out from the dryer and cut, followed by final drying, and the drying treatment process is performed. Time can also be shortened.
また、上記乾燥処理工程において、圧力１０００Ｐａ以下の減圧雰囲気下及び／又は湿度４０％以下の乾燥雰囲気下でマイクロ波加熱又は高周波加熱を行うことが望ましい。杜仲生葉にはもともと水分がふくまれているため、常湿あるいは高湿下で加熱すると葉温が著しく上昇し、イリドイド類やポリフェノール類といった高機能成分の熱分解を生じたり、また、蒸気による溶出・散逸による減少を招く恐れがある。これに対して、減圧雰囲気下あるいは乾燥雰囲気下で加熱を行うことで、葉温を必要以上に上昇させることなく乾燥処理を行なうことができる。ここで、圧力５００Ｐａ以下の減圧雰囲気下及び／又は湿度４０％以下の乾燥雰囲気下でマイクロ波加熱又は高周波加熱を行うことが特に好ましい。 Moreover, in the said drying process process, it is desirable to perform a microwave heating or a high frequency heating in the pressure reduction atmosphere of 1000 Pa or less and / or the drying atmosphere of humidity 40% or less.杜 Nakasei leaves originally contain moisture, so when heated at normal or high humidity, the leaf temperature rises significantly, causing thermal decomposition of highly functional components such as iridoids and polyphenols, and elution by steam・ It may cause a decrease due to dissipation. On the other hand, by performing heating under a reduced pressure atmosphere or a dry atmosphere, the drying process can be performed without increasing the leaf temperature more than necessary. Here, it is particularly preferable to perform microwave heating or high-frequency heating in a reduced pressure atmosphere having a pressure of 500 Pa or less and / or in a dry atmosphere having a humidity of 40% or less.
また、上記乾燥処理工程において、杜仲生葉は、赤外線非接触温度計により計測した葉の温度が５０〜１００℃となるように上記加熱条件を制御する必要がある。葉温５０℃未満未満では乾燥に時間がかかりすぎ、自己消化作用が促進されて、変色あるいは高機能性成分の劣化を生じる。一方で１００℃を超えると高機能成分が熱分解を生じ、製品中の高機能成分の含有量は減少してしまう。なお、加熱処理時の葉温は、上記したマイクロ波又は高周波の照射頻度等を変化させることによって適宜調節することができる。なお、上記乾燥処理工程中の葉の温度は、より好ましくは５０〜８０℃であり、さらに好ましくは５０〜７０℃である。 Moreover, in the said drying process, it is necessary to control the said heating conditions so that the leaf temperature measured with the infrared non-contact thermometer may become 50-100 degreeC. If the leaf temperature is less than 50 ° C., drying takes too much time, the self-digestion action is promoted, and discoloration or deterioration of high-functional components occurs. On the other hand, when the temperature exceeds 100 ° C., the high-functional component undergoes thermal decomposition, and the content of the high-functional component in the product decreases. Note that the leaf temperature during the heat treatment can be appropriately adjusted by changing the above-described microwave or high-frequency irradiation frequency. In addition, the temperature of the leaf in the said drying process process becomes like this. More preferably, it is 50-80 degreeC, More preferably, it is 50-70 degreeC.
なお、杜仲葉の乾燥処理工程は、通常、葉中の水分量が約５％程度になるまで行う必要があるが、その全ての乾燥処理を上記したマイクロ波又は高周波加熱乾燥によって行ってもよく、あるいは部分的に他の乾燥処理方法を用いても構わない。例えば、上記マイクロ波又は高周波加熱乾燥の前及び/又は後に、１００℃以下の加熱送風によって乾燥処理を行なうことができる。ここで、葉温を必要以上に上昇させないため、加熱送風の温度は１００℃以下、より好ましくは５０〜８０℃、さらに好ましくは５０〜７０℃の範囲で行う。 In addition, although it is necessary to perform the drying process process of a Tochu leaf until the water | moisture content in a leaf becomes about 5% normally, you may perform all the drying processes by the above-mentioned microwave or high frequency heating drying. Alternatively, other drying treatment methods may be partially used. For example, before and / or after the microwave or high-frequency heat drying, the drying process can be performed by heating air at 100 ° C. or less. Here, in order not to raise the leaf temperature more than necessary, the temperature of the heated blast is 100 ° C. or less, more preferably 50 to 80 ° C., and further preferably 50 to 70 ° C.
また、以上のように他の乾燥処理を併用する場合には、処理工程全体にわたって、杜仲葉を湿度５０％以下、葉温１００℃以下の条件下に保持することが望ましい。杜仲葉が、湿度５０％を超える高湿度下及び／又は葉温１００℃を超える高温下に置かれることで、イリドイド類、ポリフェノール類等の高機能成分の急激な減少が生じる場合がある。なお、葉の温度は、前記同様、より好ましくは５０〜８０℃であり、さらに好ましくは５０〜７０℃である。 In addition, when other drying treatments are used in combination as described above, it is desirable to maintain the tochu leaves under conditions of a humidity of 50% or less and a leaf temperature of 100 ° C. or less throughout the treatment process. When the Nakanaka leaf is placed under a high humidity exceeding 50% and / or a high temperature exceeding 100 ° C., the high functional components such as iridoids and polyphenols may be rapidly reduced. In addition, the temperature of the leaf is more preferably 50 to 80 ° C, and further preferably 50 to 70 ° C, as described above.
ここで、乾燥処理においては、工程の最初期段階において、乾燥処理開始後３０分以内に杜仲葉中の水分量を３０％以下まで減少させることが好ましい。すなわち、本発明は、５０〜１００℃程度の比較的低い乾燥温度で、極めて速やかに葉中の水分を除去することによって、自己消化反応による杜仲生葉の変色及びイリドイド化合物等の減少を低く抑えることを可能とするものである。このため、乾燥処理工程において葉中水分の除去速度が遅くなると、水分除去に要する時間に応じて自己消化反応が徐々に進行し、変色及びイリドイド化合物の減少を招くことになる。特に５０〜１００℃の温度条件においては、むしろ自己消化反応が促進されるため、葉中水分を速やかに除去することが非常に重要となる。なお、乾燥処理速度は、乾燥機の大きさや杜仲葉の処理量によっても異なり、より具体的には、一度に０〜２．５ｋｇの杜仲茶葉を処理する場合には、１０分以内に葉中水分量を３０％以下、一度に２．５〜５ｋｇの杜仲茶葉を処理する場合には、２０分以内に葉中水分量を３０％以下とすることが望ましい。 Here, in the drying process, in the initial stage of the process, it is preferable to reduce the water content in the Tochu leaf to 30% or less within 30 minutes after the start of the drying process. In other words, the present invention suppresses the discoloration of the cocoon leaves and the reduction of iridoid compounds due to the self-digestion reaction by removing moisture in the leaves very quickly at a relatively low drying temperature of about 50 to 100 ° C. Is possible. For this reason, when the removal rate of the moisture in the leaf becomes slow in the drying process, the self-digestion reaction gradually proceeds according to the time required for moisture removal, leading to discoloration and a reduction in iridoid compounds. In particular, under a temperature condition of 50 to 100 ° C., the self-digestion reaction is rather promoted, so it is very important to quickly remove moisture in the leaves. In addition, a drying process speed changes also with the magnitude | size of a dryer, and the processing amount of Tochu Nakaba, More specifically, when processing 0-2.5 kg Tonaka tea leaves at once, within 10 minutes in a leaf When water content is 30% or less and 2.5 to 5 kg of Tochu tea leaves are processed at a time, the water content in the leaves is preferably 30% or less within 20 minutes.
以上のようにして得られる杜仲葉緑色乾燥品においては、特に乾燥処理工程中におけるイリドイド類の減少を低く抑えられるため、イリドイド類含有量が飛躍的に向上している。杜仲葉中に含まれるイリドイド類の含有量は、杜仲木の個体差、収穫時期等によって異なるが、本発明により得られる杜仲葉緑色乾燥品においては、イリドイド化合物の含有量が、原料として使用する収穫直後の杜仲生葉に含まれているイリドイド化合物の含有量（乾燥重量換算）の７０質量％以上である。 In the dried green leaf green product obtained as described above, since the reduction of iridoids during the drying process can be suppressed to a low level, the iridoid content is dramatically improved. The content of iridoids contained in the chunaka leaf varies depending on individual differences in the chunaka tree, harvest time, etc., but in the dried nakanaka green product obtained by the present invention, the content of the iridoid compound is used as a raw material. It is 70% by mass or more of the content (in terms of dry weight) of the iridoid compound contained in the bamboo leaves immediately after harvesting.
なお、イリドイド化合物とは、その構造中に１−イソプロピル−２，３−ジメチルシクロペンタンを有する化合物として知られているものである。本発明により得られた杜仲葉緑色乾燥品に含まれるイリドイド化合物はゲニポシド酸及びアスペルロシドであり、該乾燥品中に該イリドイド化合物を５質量％以上含有している。 An iridoid compound is known as a compound having 1-isopropyl-2,3-dimethylcyclopentane in its structure. The iridoid compounds contained in the dried green product of Tochu Naka leaf obtained by the present invention are geniposide acid and asperoside, and the dried product contains 5% by mass or more of the iridoid compound.
また、ポリフェノール化合物とは、その構造中にフェノール性水酸基を複数有する化合物として知られているものである。本発明により得られた杜仲葉緑色乾燥品に含まれるポリフェノール化合物はクロロゲン酸、又はルチン、クエルセチン、ニコチフロリン及びケンフェロール等のフラボノイド類であり、該乾燥品中に該ポリフェノール化合物を３質量％以上含有している。特に本発明の製造方法によれば、従来の方法ではあまり含有させることのできなかったクロロゲン酸、フラボノイド類の含有量を向上させることが可能である。 The polyphenol compound is known as a compound having a plurality of phenolic hydroxyl groups in its structure. The polyphenol compound contained in the dried green leaf product obtained by the present invention is chlorogenic acid or flavonoids such as rutin, quercetin, nicotiflorin and kaempferol, and the dry product contains 3% by mass or more of the polyphenol compound. is doing. In particular, according to the production method of the present invention, it is possible to improve the content of chlorogenic acid and flavonoids that could not be contained so much by conventional methods.
また、本発明の製造方法により得られる杜仲葉緑色乾燥品は、イリドイド化合物及びポリフェノール化合物が高濃度で含有しているため、一旦杜仲葉乾燥品として処理した後、これらの高機能成分を抽出する抽出方法としても有用である。 Further, since the dried dried green leaves obtained by the production method of the present invention contain high concentrations of iridoid compounds and polyphenol compounds, these high-functional components are extracted after being treated as dried dried dried leaves. It is also useful as an extraction method.
以下、実施例の記載に基づいて、本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。
実施例１
杜仲生葉２ｋｇを、収穫後直射日光をさけて４℃の冷蔵庫で１０日間保管した後、裁断することなくそのままの形で、減圧下（０．１Ｔｏｒｒ＝１３．３Ｐａ）、葉の表面温度６０℃（非接触式赤外線温度センサーで測定）になるようマイクロ波加熱（出力：０．３ｋＷ、５分間周期→０．５ｋＷ、２分間周期）により、約２時間乾燥をおこなった。乾燥後の葉の含水分量は５％以下であった。
Hereinafter, the present invention will be described in more detail based on the description of Examples, but the present invention is not limited to these Examples.
Example 1
After harvesting, 2 kg of nakanaka leaves were stored in a refrigerator at 4 ° C for 10 days, avoiding direct sunlight, and then left as it was without cutting, under reduced pressure (0.1 Torr = 13.3 Pa), leaf surface temperature 60 ° C Drying was carried out for about 2 hours by microwave heating (output: 0.3 kW, 5-minute cycle → 0.5 kW, 2-minute cycle) so as to be (measured with a non-contact infrared temperature sensor). The moisture content of the leaves after drying was 5% or less.
実施例２
杜仲生葉２ｋｇを、収穫後直射日光をさけて４℃の冷蔵庫で３日間保管した後、シュレッダーカッターにより短辺２ｃｍの短冊状に裁断した。裁断した生葉を減圧下（０．１Ｔｏｒｒ）、葉の表面温度６０℃（非接触式赤外線温度センサーで測定）になるようマイクロ波加熱（出力：０．３ｋＷ、５分間周期）により約２時間乾燥をおこなった。乾燥後の葉の含水分量は５％以下であった。
Example 2
After harvesting, 2 kg of bamboo shoots were stored in a refrigerator at 4 ° C. for 3 days, avoiding direct sunlight and then cut into strips with a short side of 2 cm using a shredder cutter. Cut the fresh leaves under reduced pressure (0.1 Torr) and dry them for about 2 hours by microwave heating (output: 0.3 kW, 5-minute cycle) to a leaf surface temperature of 60 ° C. (measured with a non-contact infrared temperature sensor). I did it. The moisture content of the leaves after drying was 5% or less.
実施例３
杜仲生葉２ｋｇを収獲後、４℃の冷蔵庫で１２時間保管した後、裁断することなく生葉そのままの形で、減圧下（０．１Ｔｏｒr）、葉の表面温度７０℃（非接触式赤外線温度センサーで測定）になるようマイクロ波加熱（出力：０．３ｋＷ、３分間周期→０．５ｋＷ、２分間周期）により約２時間乾燥をおこなった。乾燥後の葉の含水量は５％以下であった。
Example 3
After harvesting 2 kg of fresh green leaves, store them in a refrigerator at 4 ° C for 12 hours, then leave the raw leaves as they are without cutting, under reduced pressure (0.1 Torr), and the leaf surface temperature of 70 ° C The sample was dried for about 2 hours by microwave heating (output: 0.3 kW, 3 min cycle → 0.5 kW, 2 min cycle). The water content of the leaves after drying was 5% or less.
実施例４
杜仲生葉２ｋｇを収穫後、裁断することなく生葉そのままの形で、減圧下（０．１Ｔｏｒｒ）、葉の表面温度６０℃（非接触式赤外線温度センサーで測定）になるようマイクロ波加熱（出力：０．３ｋＷ、３分間周期）により約１時間乾燥を行なった。その後、釜の温度を１８０℃に設定し、送風を行ないながら、回転数１５回転、釜内の５４〜６４℃、湿度１３％となるように調整し、２０分間釜煎りをおこなった。このときの葉の表面温度は６０℃であった。乾燥後の葉の含水量は５％であった。
Example 4
After harvesting 2 kg of green leaves, microwave heating (output: output: in the form of raw leaves as they are without cutting), under reduced pressure (0.1 Torr), to a leaf surface temperature of 60 ° C. (measured with a non-contact infrared temperature sensor) Drying was performed for about 1 hour by 0.3 kW for 3 minutes. Thereafter, the temperature of the kettle was set to 180 ° C., and while blowing air, the temperature was adjusted to 15 rotations, 54 to 64 ° C. in the kettle, and 13% humidity, and the kettle was roasted for 20 minutes. At this time, the leaf surface temperature was 60 ° C. The water content of the leaves after drying was 5%.
比較例１
杜仲生葉２ｋｇを、そのまま２５０℃に熱した釜に入れ、回転数１５回転で、送風を行なわずに１５分間釜煎りをおこなった。このときの葉の表面温度（非接触式赤外線温度センサーで測定）は１１０℃であり、また、乾燥機中の湿度は１００％であった。その後、再乾燥機にて５０〜６０℃の温風により４０分乾燥し、さらに棚乾燥機にて１００℃で６０分乾燥した。乾燥後の葉の含水量は５％以下であった。得られた乾燥葉はジェットミルで粉砕した。
Comparative Example 1
2 kg of cocoon leaves were put in a kettle heated to 250 ° C. as it was, and roasted for 15 minutes at 15 rpm without blowing. At this time, the leaf surface temperature (measured with a non-contact infrared temperature sensor) was 110 ° C., and the humidity in the dryer was 100%. Then, it dried for 40 minutes with 50-60 degreeC warm air with the re-dryer, and also dried for 60 minutes at 100 degreeC with the shelf dryer. The water content of the leaves after drying was 5% or less. The obtained dried leaves were pulverized with a jet mill.
比較例２
杜仲生葉２ｋｇを、シュレッダーカッターにより短辺２ｃｍの短冊状に裁断した後、蒸煮機に投入し、９７〜９８℃で３分間蒸煮した。その後、強制的に室温まで冷却した後、１００℃の温風により乾燥した。乾燥後の葉の含水量は５％以下であった。乾燥葉はジェットミルで粉砕した。
Comparative Example 2
After cutting 2 kg of green leaves with a shredder cutter into a strip shape with a short side of 2 cm, it was put into a steamer and steamed at 97-98 ° C. for 3 minutes. Then, after forcedly cooling to room temperature, it dried with 100 degreeC warm air. The water content of the leaves after drying was 5% or less. The dried leaves were crushed with a jet mill.
比較例３
杜仲生葉２ｋｇを、収穫後直射日光をさけて４℃の冷蔵庫で３日間保管した後、シュレッダーカッターにより短辺２ｃｍの短冊状に裁断した。裁断した生葉にマイクロ波（出力：０．３ｋＷ）を連続的に照射し、含水分量５％以下になるまで、約１時間乾燥をおこなった。
Comparative Example 3
After harvesting, 2 kg of bamboo shoots were stored in a refrigerator at 4 ° C. for 3 days, avoiding direct sunlight and then cut into strips with a short side of 2 cm using a shredder cutter. The cut raw leaves were continuously irradiated with microwaves (output: 0.3 kW) and dried for about 1 hour until the water content was 5% or less.
以上のようにして得られた実施例１〜４及び比較例１〜３の杜仲茶葉緑色乾燥品について、イリドイド類及びポリフェノール類の含有量をＨＰＬＣ（エタノール抽出）により測定した。結果を下記表１に示す。
上記表１に示されるように、減圧下、２〜５分間の周期でマイクロ波加熱を間歇的に作用させ乾燥処理することによって得られた実施例１〜４の杜仲茶葉緑色乾燥品は、イリドイド類を７〜１５％と非常に多く含有していることがわかった。なお、１０日間冷蔵保存後の杜仲生葉を使用した実施例１ではイリドイド類の含有量は若干７％程度であったものの、３日冷蔵保存後あるいは収穫直後の杜仲生葉を使用した実施例２〜４では、イリドイド類の含有量は１２〜１５％と飛躍的に向上していた。また、これら実施例１〜４の杜仲葉緑色乾燥品は、いずれもクロロゲン酸、フラボノイド類といったポリフェノ−ル類も高濃度で含有しているものであった。 As shown in Table 1 above, the dried green tea leaves of Examples 1 to 4 obtained by drying by applying microwave heating intermittently with a period of 2 to 5 minutes under reduced pressure are iridoids. It was found to contain a very large amount of 7-15%. In Example 1 using the freshly-cured leaves that had been refrigerated for 10 days, the content of iridoids was about 7% in some cases. In No. 4, the content of iridoids was dramatically improved to 12 to 15%. Further, these dried green leaves of Examples 1 to 4 each contained high concentrations of polyphenols such as chlorogenic acid and flavonoids.
これに対して、釜煎り機を使用し、送風をせずに葉の表面温度１１０℃（湿度１００％）の条件で乾燥処理を行なった比較例１では、イリドイド類の含有量は２．１％と少なく、ポリフェノール類の含有量も全体的に少なかった。また、従来の蒸煮加熱処理工程を経て乾燥処理を行なった比較例２においては、特にイリドイド類が１％と著しく減少しており、ポリフェノール類の含有量も非常に少ないものであった。さらに、マイクロ波加熱を連続的に約１時間程度行った比較例３では、マイクロ波を間歇的に作用させた実施例１〜４と比較して、イリドイド類は２．０％と少なく、また、ポリフェノール類の含有量も減少していた。
In contrast, in Comparative Example 1 in which a pot roasting machine was used and the leaf surface temperature was 110 ° C. (humidity 100%) without blowing, the content of iridoids was 2.1. %, The content of polyphenols was also low overall. Moreover, in the comparative example 2 which performed the drying process through the conventional steaming heat processing process, especially the iridoids were reducing significantly with 1%, and the content of polyphenols was also very little. Furthermore, in Comparative Example 3 in which microwave heating was continuously performed for about 1 hour, compared with Examples 1 to 4 in which microwaves were acted intermittently, iridoids were as low as 2.0%, The content of polyphenols was also reduced.
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