JP2015149923A - Method for enhancing flavor of roasted tea leaves of green tea - Google Patents
Method for enhancing flavor of roasted tea leaves of green tea Download PDFInfo
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本発明は、緑茶の茶葉の製造方法に関する。具体的には、茶の生葉に糖を吸収させる処理を施すことにより火香が強化された緑茶の茶葉の製造方法に関する。また、本発明は、前記方法により得られる緑茶の茶葉に関する。 The present invention relates to a method for producing green tea leaves. More specifically, the present invention relates to a method for producing tea leaves of green tea in which incense is strengthened by performing a process of absorbing sugar on fresh tea leaves. Moreover, this invention relates to the tea leaf of the green tea obtained by the said method.
緑茶の香味は多様な要素から構成されており、その中で「甘香ばしい香り」は緑茶の香味にとって重要な要素の一つである。「甘香ばしい香り」は、茶の審査用語では「火香（ひか）」と呼ばれる。火香は、荒茶から仕上茶を製造する工程の一つである「火入れ」において、加熱によって発揚される。 The flavor of green tea is composed of various elements, and among them, the “sweet fragrance” is one of the important elements for the flavor of green tea. “Sweet fragrance” is called “Hika” in the examination term of tea. The incense is raised by heating in “fire”, which is one of the processes for producing finished tea from crude tea.
火香をさらに高める方策として、火入れをさらに強くする（火入れ温度を高くする、あるいは火入れ時間を長くする）ことが考えられるが、一定の範囲を超えて火入れを強くすると、火香よりも焦げ臭さが目立つとともに苦味が増し、望ましい香気は得られない。 As a measure to further increase the incense, it is conceivable to increase the intensity of the burning (increase the burning temperature or lengthen the burning time). As a result, the bitterness increases and a desirable aroma cannot be obtained.
火入れにより荒茶のアミノ酸および糖が減少し、火香成分が増加することが知られている。荒茶のアミノ酸および糖は、仕上茶の火香の前駆物質と考えられている（非特許文献１）。 It is known that the amino acid and sugar of crude tea decrease and the incense component increases by burning. The amino acid and sugar of crude tea are considered as precursors for the incense of finished tea (Non-Patent Document 1).
火香の前駆物質の一つと考えられるアミノ酸は、アミノ酸そのものが緑茶の旨味に寄与する重要な成分として着目されており、アミノ酸濃度を高めるための手法は古くから様々なものが提案されている。例えば、品種改良する（「さえみどり」種や「はるみどり」種など）、多量の肥料を施用する（特に窒素肥料など）、摘採前に被覆する（玉露、かぶせ茶）、日の出前後に摘採する（特許文献１）、茶葉中のタンパク質を酵素で分解してアミノ酸を得る（特許文献２）、などである。 Amino acids considered to be one of the precursors of incense are attracting attention as an important component that contributes to the umami of green tea, and various techniques for increasing the amino acid concentration have been proposed for a long time. For example, breeding (such as “Samidori” or “Harumidori”), applying a large amount of fertilizer (especially nitrogen fertilizer), covering before harvesting (Gyokuro, Kabusecha), harvesting before and after sunrise (Patent Document 1), degrading proteins in tea leaves with enzymes to obtain amino acids (Patent Document 2), and the like.
一方、同じく前駆物質の一つと考えられている糖に関する報告は少なく、糖濃度を高めようとする報告は特に少ない。糖は飲用時において一般に閾値以下であり、香味への寄与が小さいことが背景の一つと考えられる。 On the other hand, there are few reports on sugars that are also considered as one of the precursors, and there are few reports on increasing the sugar concentration. Sugar is generally below the threshold at the time of drinking, and its contribution to flavor is considered to be one of the backgrounds.
上記の通り、荒茶中のアミノ酸を増やす方法が種々知られているが、これらの方法で得られた荒茶を火入れして仕上茶にしても、その火香は必ずしも十分に満足しうるものではない。 As described above, various methods for increasing amino acids in crude tea are known. However, even if the crude tea obtained by these methods is burned into finished tea, the incense is not necessarily satisfactory. is not.
本発明は、火香が強化された緑茶の茶葉の製造方法、および火香が強化された緑茶の茶葉を提供することを目的とする。 An object of the present invention is to provide a method for producing green tea leaves with enhanced incense and green tea leaves with enhanced incense.
本発明者らは、荒茶中の糖濃度は一般的にアミノ酸濃度より低いことに着目した。すなわち、アミノ酸濃度を高めても、糖濃度がボトルネックとなって、優れた火香を備える所望の緑茶を得られないとの考えに至った。この考えに基づき、緑茶の茶葉の製造方法を鋭意検討したところ、驚くことに、摘採した生葉に糖を吸収させた後に荒茶に加工し火入れすることにより火香を強化することができることを見出し、本発明を完成させた。 The inventors have noted that the sugar concentration in crude tea is generally lower than the amino acid concentration. That is, even if the amino acid concentration was increased, the sugar concentration became a bottleneck, leading to the idea that the desired green tea with excellent incense could not be obtained. Based on this idea, we intensively studied the method for producing green tea leaves. Surprisingly, we found that the incense can be strengthened by absorbing the sugar into the freshly picked leaves and then processing it into crude tea and burning it. The present invention has been completed.
すなわち、本発明は、以下に限定されるものではないが、次の発明を包含する。
（１）ａ）茶の生葉を摘採する工程、ｂ）摘採した生葉に糖を吸収させる工程、ｃ）吸収処理後の生葉を荒茶に加工する工程、およびｄ）荒茶を火入れする工程、を含む緑茶の茶葉の製造方法。
（２）ｂ）工程において、生葉への糖の吸収を、茎の切断面を含む生葉の一部を糖水溶液と接触させることにより行う、（１）記載の方法。
（３）接触時間が９０分以上である、（２）記載の方法。
（４）接触時間が１５０分以上である、（２）記載の方法。
（５）ｂ）工程において、糖水溶液の糖濃度が０．５重量％以上である、（２）〜（４）のいずれかに記載の方法。
（６）ｂ）工程において、糖水溶液の糖濃度が１．０重量％以上である、（２）〜（４）のいずれかに記載の方法。
（７）ｂ）工程での葉の糖水溶液との接触において、葉の部分の５０％以上が糖水溶液とは接触していない、（２）〜（６）のいずれかに記載の方法。
（８）ｂ）工程での葉の糖水溶液との接触において、葉の部分の８０％以上が糖水溶液に接触していない、（２）〜（６）のいずれかに記載の方法。
（９）糖が還元糖である、（１）〜（８）のいずれかに記載の方法。
（１０）糖がブドウ糖である、（１）〜（８）のいずれかに記載の方法。
（１１）ｄ）の火入れ工程における茶葉表面の最高到達温度が８０〜１７０℃である、（１）〜（１０）のいずれかに記載の方法。
（１２）（１）〜（１１）のいずれかに記載の方法により製造される緑茶の茶葉。
（１３）（１）〜（１１）のいずれかに記載の方法により製造される緑茶の茶葉を溶媒と接触させることにより得られる緑茶抽出液を含む、茶飲料。
That is, the present invention includes, but is not limited to, the following inventions.
(1) a) a step of plucking fresh tea leaves, b) a step of absorbing sugar into the plucked raw leaves, c) a step of processing the raw leaves after the absorption treatment into rough tea, and d) a step of burning the crude tea, Of green tea leaves including
(2) The method according to (1), wherein in the step b), sugar is absorbed into the fresh leaves by bringing a part of the fresh leaves including the cut surface of the stem into contact with an aqueous sugar solution.
(3) The method according to (2), wherein the contact time is 90 minutes or more.
(4) The method according to (2), wherein the contact time is 150 minutes or more.
(5) The method according to any one of (2) to (4), wherein in the step b), the sugar concentration of the aqueous sugar solution is 0.5% by weight or more.
(6) The method according to any one of (2) to (4), wherein in the step b), the sugar concentration of the aqueous sugar solution is 1.0% by weight or more.
(7) The method according to any one of (2) to (6), wherein 50% or more of the leaf portion is not in contact with the aqueous sugar solution in the contact with the aqueous sugar solution in the step b).
(8) The method according to any one of (2) to (6), wherein 80% or more of the leaf portion is not in contact with the aqueous sugar solution in the contact with the aqueous sugar solution in the step b).
(9) The method according to any one of (1) to (8), wherein the sugar is a reducing sugar.
(10) The method according to any one of (1) to (8), wherein the sugar is glucose.
(11) The method according to any one of (1) to (10), wherein the maximum reached temperature of the tea leaf surface in the firing step of d) is 80 to 170 ° C.
(12) Green tea leaves produced by the method according to any one of (1) to (11).
(13) A tea beverage comprising a green tea extract obtained by bringing a tea leaf of green tea produced by the method according to any one of (1) to (11) into contact with a solvent.
本発明によれば、火香が強化された緑茶の茶葉を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the tea leaf of the green tea with which incense was reinforced can be provided.
本発明は、生葉に糖を吸収させる処理を施すことにより火香が強化された緑茶の茶葉の製造方法に関する。また、本発明は、前記方法により得られる緑茶の茶葉に関する。 The present invention relates to a method for producing tea leaves of green tea in which incense is strengthened by applying a treatment for absorbing sugar to fresh leaves. Moreover, this invention relates to the tea leaf of the green tea obtained by the said method.
以下、本発明の実施の態様についてさらに詳しく説明する。
（茶の生葉）
荒茶は、茶樹（学名：Camellia sinensis）から摘採した生葉を原料として製造される加工品である。本発明に用いることのできる生葉は、茶であればその品種、産地、栽培方法、茶期などは限定されない。
Hereinafter, embodiments of the present invention will be described in more detail.
(Raw tea leaves)
Aracha is a processed product made from raw leaves plucked from tea trees (scientific name: Camellia sinensis). The fresh leaf that can be used in the present invention is not limited in its variety, production area, cultivation method, tea season, etc., as long as it is tea.
品種としては、例えば、やぶきた、ゆたかみどり、おくみどり、さやまかおり、かなやみどり、さえみどり、あさつゆ等、産地としては、例えば、静岡、鹿児島、三重、熊本、福岡、京都、宮崎、埼玉等が挙げられ、栽培方法としては露地、かぶせ、玉露等、茶期としては一番茶、二番茶、三番茶、四番茶、冬春秋番茶、刈番等を挙げることができる。 As varieties, for example, Yabukita, Yutaka Midori, Okumidori, Sayaka Kaori, Kanaya Midori, Samidori, Asatsuyu etc., as production areas, for example, Shizuoka, Kagoshima, Mie, Kumamoto, Fukuoka, Kyoto, Miyazaki, Saitama and the like are listed, and examples of cultivation methods include open ground, cover, gyokuro, etc., and tea seasons include Ichibancha, Nibancha, Sanbancha, Nibancha, Winter Spring and Autumn Bancha, and Karanban.
荒茶中のアミノ酸濃度は一般的に、茶期間の比較では一番茶に多く、二番茶は一番茶より少なく、三番茶は二番茶より少ないことが知られている。同一の茶期内では生育が進むにつれ低下することが知られている。茶葉中の糖は、茶期間の差異は明確な傾向は認められておらず、同一の茶期内では生育が進むに伴い増加することが知られている。本発明においては、どのような時期のものであってもよい。
（摘採）
摘採は、通常実施されている態様でよい。摘採方法としては、手摘み、鋏摘み、機械摘みなどその方法には限定されず、いずれの方法でも良い。
（糖吸収工程）
本発明では、摘採した生葉に糖を吸収させた後に荒茶に加工し、さらに仕上工程において火入れすることにより火香が強まる。よって、生葉に糖を吸収される工程が重要である。
It is known that the amino acid concentration in crude tea is generally higher in tea than in the comparison of tea periods, second tea is less than first tea, and third tea is less than second tea. It is known that it decreases as the growth progresses within the same tea season. It is known that the sugar in tea leaves does not show a clear tendency in the tea period, and increases as the growth progresses within the same tea period. In the present invention, any time may be used.
(Plucking)
The plucking may be performed in a normal manner. The plucking method is not limited to such methods as hand picking, picking, and mechanical picking, and any method may be used.
(Sugar absorption process)
In the present invention, the pickled fresh leaves are absorbed with sugar, then processed into rough tea, and further incinerated in the finishing process, whereby the incense is strengthened. Therefore, a process in which sugar is absorbed by fresh leaves is important.
生葉に糖を吸収させる方法は、生葉中の糖濃度を高めることができる方法であればよく、特に制限されるものではない。一例を挙げれば、生葉の一部を糖水溶液と接触させることにより糖が吸収され、生葉中の糖濃度を高めることができる。
生葉の一部を糖水溶液と接触させる方法の場合、糖水溶液の糖濃度は、０．２〜５．０重量％、好ましくは０．５〜４．０重量％、更に好ましくは１．０〜３．０重量％である。低すぎると吸収できる量が減ってしまう。高すぎると植物が糖水溶液を吸収しにくくなったり、萎れたりしてしまう。
接触時間は９０分以上であり、好ましくは１５０分以上または１８０分以上であり、より好ましくは２１０分以上であり、更に好ましくは２４０分以上であり、特に好ましくは６時間〜４８時間程度である。そして、生葉と糖水溶液との接触は、糖を効率よく葉に吸収されるために生葉の一部を接触されることが重要である。最も好ましい条件としては、手摘みにより新芽の原型を留めていて切断面以外の損傷がなく、かつ、茎の切断面のみが糖水溶液に浸かっていて、かつ、葉の部分はその大部分が空気に触れている状態である。新芽のうち、切断箇所が多いとその分葉痛みが起こりやすくなってしまい、また、茎の切断面から吸収された糖水溶液が葉に届かなくなってしまう。茎の切断面から吸収させることで、蒸散流に乗せることができ、スムーズに吸収させることができる。茎の切断面が糖水溶液に浸かっていることは望ましいが、葉の部分も糖水溶液に浸かっていると、糖水溶液に浸かっている葉の部分からは水分が蒸散しにくくなり、結果的に茎の切断面から糖水溶液を吸収しにくくなるため、葉の部分は糖水溶液には極力触れず、空気に触れていることが好ましい。好ましくは、葉の部分の５０％以上が糖水溶液とは接触していない、更に好ましくは葉の部分の８０％以上が糖水溶液に接触していない状態で行う。
The method for absorbing sugar in the raw leaves is not particularly limited as long as it can increase the sugar concentration in the raw leaves. For example, sugar can be absorbed by bringing a part of fresh leaves into contact with an aqueous sugar solution, and the sugar concentration in the fresh leaves can be increased.
In the case of a method in which a part of fresh leaves is brought into contact with an aqueous sugar solution, the sugar concentration of the aqueous sugar solution is 0.2 to 5.0% by weight, preferably 0.5 to 4.0% by weight, more preferably 1.0 to 3.0% by weight. If it is too low, the amount that can be absorbed will decrease. If it is too high, the plant will be difficult to absorb the sugar aqueous solution, or it will wither.
The contact time is 90 minutes or more, preferably 150 minutes or more or 180 minutes or more, more preferably 210 minutes or more, still more preferably 240 minutes or more, and particularly preferably about 6 to 48 hours. . And it is important for the contact between the fresh leaf and the aqueous sugar solution that a part of the fresh leaf is brought into contact with the leaf so that the sugar is efficiently absorbed by the leaf. The most preferable condition is that the original shoot is kept by hand picking, there is no damage other than the cut surface, only the cut surface of the stem is immersed in the aqueous sugar solution, and most of the leaves are air. Is touching. If there are a lot of cut parts in the shoots, the lobing pain is likely to occur, and the aqueous sugar solution absorbed from the cut surface of the stem will not reach the leaves. By absorbing from the cut surface of the stem, it can be put on the transpiration flow and absorbed smoothly. It is desirable that the cut surface of the stem is immersed in an aqueous sugar solution, but if the leaf portion is also immersed in an aqueous sugar solution, moisture will not easily evaporate from the portion of the leaf immersed in the aqueous sugar solution, resulting in the stem. Therefore, it is preferable that the leaf portion is in contact with the air without touching the sugar solution as much as possible. Preferably, 50% or more of the leaf portion is not in contact with the aqueous sugar solution, more preferably 80% or more of the leaf portion is not in contact with the aqueous sugar solution.
本発明において、糖水溶液として用いる糖は、果糖およびブドウ糖などの還元糖、およびショ糖などの非還元糖である。荒茶中の糖濃度は、日本食品科学工学会43,1309〜1313（1996）の方法で測定することができる。
（荒茶加工工程）
上記糖吸収処理を施した生葉を加工して荒茶が得られる。普通煎茶の荒茶加工工程は一般的に、蒸熱、粗揉、揉捻、中揉、精揉および乾燥などの工程を含む。もっとも、本発明においては、普通煎茶の他、深蒸し茶、釜炒り茶、玉緑茶、手揉み茶等、その荒茶加工方法には限定されない。普通煎茶の製造方法から精揉を省略して中揉後に乾燥させても良い。また、碾茶に加工してもよい。すなわち、生葉を蒸した後、散茶機、碾茶炉、乾燥機を経て、碾茶の荒茶を得ることもできる。そして、碾茶の荒茶から抹茶を製造することができる。本発明の製造方法により得られる荒茶は、糖を多く含む。
（火入れを含む仕上げ加工工程）
荒茶を加工して仕上茶が得られる。荒茶から仕上茶を得る仕上げ加工工程は一般的に、荒茶の篩い分け、大きい茶の切断、粉や木茎の分離、火入れ、合組などの工程からなるが、本発明においてはその仕上げ加工方法には特に限定されない。
In the present invention, sugars used as an aqueous sugar solution are reducing sugars such as fructose and glucose, and non-reducing sugars such as sucrose. The sugar concentration in crude tea can be measured by the method of Japanese Society for Food Science and Technology 43, 1309-1313 (1996).
(Rough tea processing process)
Raw tea is obtained by processing the raw leaves subjected to the sugar absorption treatment. The process of rough tea processing of ordinary sencha generally includes steps such as steaming, rough koji, cocoon twisting, middle mushrooming, koji and drying. However, the present invention is not limited to the rough tea processing method, such as deep-steamed tea, kettle roasted tea, ball green tea, and hand-made tea, in addition to ordinary sencha. It is also possible to omit the koji from the manufacturing method of ordinary sencha and dry it after the middle koji. Moreover, you may process into tea. That is, after steaming fresh leaves, the tea leaves can be obtained through a tea ceremony machine, a tea ceremony furnace, and a dryer. And matcha can be manufactured from rough tea. The crude tea obtained by the production method of the present invention contains a large amount of sugar.
(Finishing process including burning)
Finished tea can be obtained by processing crude tea. The finishing process for obtaining finished tea from crude tea generally consists of sieving of crude tea, cutting of large tea, separation of powder and tree stalks, firing, combination, etc. There is no particular limitation on the processing method.
火入れの設備としては、熱風で荒葉を加熱する熱風式火入れ機や、加熱した胴を回転させながら荒茶を加熱する回転ドラム式火入れ機が一般に広く利用されている。近年、遠赤外線を組合せたもの、マイクロ波加熱を組合せたものが存在する。本発明においては、これらのいずれであっても用いることができる。
火入れの条件は、以下に限定されないが、茶葉表面の最高到達温度としては８０〜１７０℃を目安として挙げることができる。好ましくは１００〜１５０℃である。処理時間は温度にもよるが、１０〜６０分を目安として挙げることができる。
（茶飲料製造工程）
仕上茶を加工して茶飲料が得られる。仕上茶から茶飲料を得る工程は一般的には、仕上茶を加温水などで抽出する抽出工程、抽出液から抽出残渣を取り除く粗濾過工程、抽出液を冷却する冷却工程、抽出液から細かな固形分を取り除く濾過工程、抽出液に水や緑茶抽出物、酸化防止剤、ｐＨ調整剤などを加えて調合液を得る調合工程、調合液を殺菌する殺菌工程を含む。ただし、前記工程は本発明のあくまで一例であり、これに限定するものではなく、例えば、工程の順序を入れ替えたり、別工程を付加したりすることもできる。
As equipment for heating, a hot-air type heating machine that heats rough leaves with hot air and a rotary drum type heating machine that heats crude tea while rotating a heated drum are widely used. In recent years, a combination of far infrared rays and a combination of microwave heating exist. Any of these can be used in the present invention.
Although the conditions for the firing are not limited to the following, the maximum attainable temperature of the tea leaf surface can be 80 to 170 ° C. as a guide. Preferably it is 100-150 degreeC. Although the treatment time depends on the temperature, 10 to 60 minutes can be mentioned as a guide.
(Tea beverage manufacturing process)
Finished tea is processed to obtain a tea beverage. The process of obtaining a tea beverage from finished tea is generally divided into an extraction process for extracting the finished tea with warm water, a coarse filtration process for removing extraction residues from the extract, a cooling process for cooling the extract, and a fine process from the extract. It includes a filtration step for removing solids, a preparation step for adding a water or green tea extract, an antioxidant, a pH adjuster, etc. to the extract to obtain a preparation, and a sterilization step for sterilizing the preparation. However, the said process is an example of this invention to the last, and is not limited to this, For example, the order of a process can be replaced or another process can also be added.
抽出工程及び／又は調合工程などの抽出工程以降の工程において、Ｌ−アスコルビン酸及び／又はその食品として許容される塩などの酸化防止剤や、炭酸水素ナトリウムなどのｐＨ調整剤を添加してもよい。調合完了時におけるＬ−アスコルビン酸及び／又はその食品として許容される塩などの配合割合は、Ｌ−アスコルビン酸として０．０１〜０．０８重量％程度、好ましくは、０．０２〜０．０６重量％程度が望ましい。調合完了時における炭酸水素ナトリウムの配合割合は、調合完了時におけるｐＨが５．０〜７．０程度になるよう配合量を調整するのが好ましい。 In the steps subsequent to the extraction step such as the extraction step and / or the preparation step, an antioxidant such as L-ascorbic acid and / or a salt acceptable as a food thereof, or a pH adjusting agent such as sodium bicarbonate may be added. Good. The blending ratio of L-ascorbic acid and / or a salt acceptable as a food thereof at the completion of blending is about 0.01 to 0.08% by weight as L-ascorbic acid, preferably 0.02 to 0.06. About% by weight is desirable. It is preferable to adjust the blending ratio of sodium bicarbonate at the completion of blending so that the pH at the completion of blending is about 5.0 to 7.0.
上記により得られる茶調合液を用いて容器詰め茶飲料を調製することもできる。茶飲料を充填する容器としては、ＰＥＴボトル、ガラス瓶、アルミ缶、スチール缶、紙容器など、通常用いられる容器のいずれも用いることができる。 A container-packed tea beverage can also be prepared using the tea preparation liquid obtained as described above. As a container for filling a tea beverage, any commonly used container such as a PET bottle, a glass bottle, an aluminum can, a steel can, or a paper container can be used.
（火香の評価方法）
調製された茶抽出液または茶飲料等の火香の評価は、当業者に周知のいずれの方法で行ってもよいが、例えば訓練された評価者による官能評価により行うことができる。
(Incense evaluation method)
The prepared tea extract or tea beverage or other incense may be evaluated by any method known to those skilled in the art, for example, by sensory evaluation by a trained evaluator.
以下、本発明を実施例に基づいて説明するが、本発明はこれらの実施例に限定されるものではない。
評価試験１
２０１３年４月１６日に、大阪府三島郡島本町のサントリー研究センター内の試験茶園において、「そうふう」種の一番茶を１心３葉で手摘みした。食紅及びブドウ糖を溶かした水溶液に新芽の切断面を浸し、直射日光の当たらない明るい室内にて静置し、食紅が葉脈に取り込まれる様子を観察した。水溶液の食紅の濃度は0.1 g/100mlに統一し、ブドウ糖濃度は、0.0g/100ml、0.2g/100ml、0.9g/100ml、2.9g/100ml、9.9g/100mgの５種類とし、可溶性固形分濃度として0.1g/100ml、0.3g/100ml、1g/100ml、3g/100ml、10g/100mlとなるようにして試験を行った。
EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.
Evaluation test 1
On April 16, 2013, the first tea of the “Sofu” variety was picked with one heart and three leaves at the Suntory Research Center in Shimamoto-cho, Mishima-gun, Osaka. The cut surface of the shoot was dipped in an aqueous solution in which food red and glucose were dissolved, and left standing in a bright room not exposed to direct sunlight, and the state of food red being taken into the veins was observed. The concentration of food red in the aqueous solution is unified to 0.1 g / 100 ml, and the glucose concentration is 0.0 g / 100 ml, 0.2 g / 100 ml, 0.9 g / 100 ml, 2.9 g / 100 ml, 9.9 g / 100 mg, and the soluble solid content. The test was conducted at concentrations of 0.1 g / 100 ml, 0.3 g / 100 ml, 1 g / 100 ml, 3 g / 100 ml, and 10 g / 100 ml.
目視評価にて、以下の基準で判定した。 The visual evaluation was performed according to the following criteria.
× ： 葉脈の食紅が確認できない
△ ： 葉脈の食紅がかすかに確認できる
○ ： 葉脈の食紅がはっきり確認できる
評価結果を表１に示す。尚、可溶性固形分濃度0.1 g/100ml系はブドウ糖濃度は0.0g/100mlで食紅の濃度0.1 g/100mであり、可溶性固形分濃度0.3 g/100ml系はブドウ糖濃度0.2g/100mlで食紅の濃度0.1 g/100mlである。
×: The redness of the veins cannot be confirmed Δ: The redness of the veins can be faintly confirmed ○: The redness of the veins can be clearly confirmed Table 1 shows the evaluation results. The soluble solid concentration 0.1 g / 100 ml system has a glucose concentration of 0.0 g / 100 ml and a red food concentration of 0.1 g / 100 m, and the soluble solid content concentration 0.3 g / 100 ml system has a glucose concentration of 0.2 g / 100 ml and a red food concentration. 0.1 g / 100 ml.
0.1g/100ml区では90分後において葉脈内の食紅が目視で観察できた。0.3g/100ml区及び1g/100ml区では150分後から、3g/100ml区では180分後から葉脈内の食紅を確認できた。翌日（1395分後）には全ての区で食紅の取り込みが確認できた。 In the 0.1 g / 100 ml group, redness in the veins could be visually observed after 90 minutes. In the 0.3 g / 100 ml group and 1 g / 100 ml group, redness in the veins was confirmed after 150 minutes and in the 3 g / 100 ml group after 180 minutes. On the next day (after 1395 minutes), the uptake of food red was confirmed in all sections.
評価試験２
２０１３年４月２２日に、大阪府三島郡島本町のサントリー研究センター内の試験茶園において、「さきみどり」種の一番茶を１心３葉で手摘みして約２４０ｇの新芽を得た。水または２重量％ブドウ糖水溶液に新芽の切断面を浸し、直射日光の当たらない明るい室内にて２４時間静置した。水に浸したものが比較例３（表２）、２重量％ブドウ糖水溶液に浸したものが実施例１（表２）である。静置後、ブドウ糖水溶液に触れていた部分を純水ですすいだ。新芽を電子レンジ（８００Ｗ、９０秒）により殺青した後、ホットプレート上で手作業による荒茶加工にて精揉まで行い、恒温乾燥機（７０℃、６０分）により乾燥させ、荒茶を得た。得られた荒茶を篩を用いて切断し、大柄のものを取り除き、粉を取り除いた後にオーブン（１５０℃、１５分）で加熱して火入れして仕上茶を得た。得られた仕上茶を官能評価に供した。仕上茶２．０ｇを２００ｇの熱湯で５分間抽出した後に茶殻を取り除いて得られた抽出液を官能評価し、以下の基準で判定した。評価結果を表２に示す。
Evaluation test 2
On April 22, 2013, at the test tea plantation in Suntory Research Center, Shimamoto-cho, Mishima-gun, Osaka, the first tea of “Sakimidori” was hand-picked with one heart and three leaves to obtain about 240 g of shoots. The cut surfaces of the shoots were soaked in water or a 2% by weight aqueous glucose solution and allowed to stand for 24 hours in a bright room not exposed to direct sunlight. What was immersed in water was Comparative Example 3 (Table 2), and what was immersed in a 2% by weight aqueous glucose solution was Example 1 (Table 2). After standing, the part that had been in contact with the aqueous glucose solution was rinsed with pure water. After killing the shoots with a microwave oven (800W, 90 seconds), it is processed by rough tea processing by hand on a hot plate and dried with a constant temperature dryer (70 ° C, 60 minutes) to obtain crude tea. It was. The resulting crude tea was cut using a sieve, the large ones were removed, the powder was removed, and then heated in an oven (150 ° C., 15 minutes) and fired to obtain a finished tea. The obtained finished tea was subjected to sensory evaluation. The extract obtained by extracting 2.0 g of finished tea with 200 g of hot water for 5 minutes and then removing the tea husk was subjected to sensory evaluation and judged according to the following criteria. The evaluation results are shown in Table 2.
− ： 火香が感じられない
＋ ： 火香が感じられる
＋＋ ： 火香が強く感じられる
また、得られた荒茶及び仕上茶のブドウ糖濃度を分析した。
-: Incense is not felt +: Incense is felt ++: Incense is felt strongly In addition, the glucose concentration of the obtained crude tea and finished tea was analyzed.
評価試験３
対象茶葉として、2013年の鹿児島県産一番茶の荒茶（全窒素：５．５％、繊維：２１．０％）を用いた。比較例１（表２）においては、対象茶葉の荒茶２０ｇをオーブン（１５０℃、１５分）で加熱して火入れして仕上茶を得た。得られた仕上茶を官能評価に供した。比較例２（表２）においては、対象茶葉の荒茶２０ｇに０．５％ブドウ糖水溶液を４ｇ添加してよくかき混ぜて７５分間静置した。静置中も時々かき混ぜた。７５分経過後に、比較例１と同様にオーブン（１５０℃、１５分）で加熱して火入れして仕上茶を得た。得られた仕上茶を官能評価に供した。官能評価は実施例２と同様である。評価結果を表２に示す。
Evaluation test 3
As the target tea leaves, 2013, the most brewed tea from Kagoshima Prefecture (total nitrogen: 5.5%, fiber: 21.0%) was used. In Comparative Example 1 (Table 2), 20 g of crude tea leaves were heated in an oven (150 ° C., 15 minutes) and fired to obtain a finished tea. The obtained finished tea was subjected to sensory evaluation. In Comparative Example 2 (Table 2), 4 g of a 0.5% aqueous glucose solution was added to 20 g of rough tea of the target tea leaf, and the mixture was stirred well and allowed to stand for 75 minutes. Stirred occasionally during standing. After 75 minutes had passed, heating was performed in an oven (150 ° C., 15 minutes) in the same manner as in Comparative Example 1, followed by heating to obtain a finished tea. The obtained finished tea was subjected to sensory evaluation. The sensory evaluation is the same as in Example 2. The evaluation results are shown in Table 2.
比較例３（生葉に水を吸収）と実施例１（生葉にブドウ糖水溶液を吸収）との比較では、実施例１での荒茶中のブドウ糖含量が高く、これは葉にブドウ糖が吸収されたことを示している。そして、実施例１では比較例３と比較して火入れ前後でのブドウ糖含量の変化量が大きく、その分、火香が発揚したと考えられる。 In comparison between Comparative Example 3 (absorbing water into fresh leaves) and Example 1 (absorbing glucose aqueous solution into fresh leaves), the glucose content in crude tea in Example 1 was high, which was absorbed into the leaves. It is shown that. And in Example 1, compared with the comparative example 3, the amount of change of the glucose content before and after burning is large, and it is considered that the incense has risen accordingly.
比較例２は比較例１よりもブドウ糖濃度が0.10g/100g高くなるように設定した。すなわち、比較例３と実施例１との差分と同等となるように設定した。しかしながら、火入れ後の火香は比較例１と同等であった。すなわち、糖は茶葉の表面に存在しても十分ではなく、生葉の内部に糖が取り込まれることが重要であると考えられた。 Comparative Example 2 was set so that the glucose concentration was 0.10 g / 100 g higher than Comparative Example 1. That is, it was set to be equivalent to the difference between Comparative Example 3 and Example 1. However, the incense after burning was equivalent to Comparative Example 1. That is, it was considered that sugar was not sufficient even if it was present on the surface of tea leaves, and it was important that sugar was taken into fresh leaves.
本発明によれば、火香の強化された緑茶の茶葉を提供することができる。 According to the present invention, tea leaves of green tea with enhanced incense can be provided.
Claims (13)
ｂ）摘採した生葉に糖を吸収させる工程、
ｃ）吸収処理後の生葉を荒茶に加工する工程、および
ｄ）荒茶を火入れする工程、
を含む、緑茶の茶葉の製造方法。 a) a process of plucking fresh tea leaves;
b) a step of absorbing sugar in the plucked fresh leaves;
c) processing the raw leaves after the absorption treatment into rough tea; and d) firing the crude tea.
A method for producing green tea leaves.
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