JP7485516B2 - How Tencha is made - Google Patents
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Description
本発明は、碾茶の製造方法に関する。 The present invention relates to a method for producing tencha tea.
碾茶は古くから抹茶などの原料として使われてきた。例えば碾茶を石臼等で粉状に挽いて、煎茶とは異なる鮮やかな緑色や独特の香り、味わいを持つようにしたものを抹茶として利用してきた。 Tencha has been used as an ingredient in matcha and other products since ancient times. For example, tencha has been ground into powder using a stone mill, giving it a vivid green color and a unique aroma and flavor that differs from sencha, and has been used as matcha.
このような碾茶は、従来から、蒸気を用いて生茶葉を殺青し（蒸熱）、茶葉についた蒸し露を取り除き、葉が重ならないように分散させた後（散茶）、碾炉で輻射熱を用いて高温短時間で乾燥し（乾燥）、次に、葉脈及び茎を除いて葉肉のみとする（つる切り）ことによって製造するのが一般的であった。 Traditionally, this type of tencha has been produced by killing the greenness of the raw tea leaves with steam (steaming), removing the dew from the tea leaves, dispersing the leaves so that they do not overlap (scattering), drying them at high temperature for a short time using radiant heat in a tea mill (drying), and then removing the veins and stems to leave only the leaf flesh (vine cutting).
抹茶特有の香りは、碾炉による輻射熱によって茶葉を乾燥させることで発生する炙り香によるといわれている。
他方、抹茶特有の鮮やかな緑色は、碾炉を用いて、揉まずに高温短時間で乾燥させることで生じると共に、つる切りによって、葉脈及び茎を除いて葉肉のみとすることで、より鮮やかな緑色を得ることができるものと言われている。
The distinctive aroma of matcha is said to come from the roasted aroma that is produced when the tea leaves are dried using radiant heat from a mill.
On the other hand, the vivid green color characteristic of matcha is produced by drying the tea in a mill at high temperature for a short time without rolling, and it is said that an even more vivid green color can be obtained by cutting the tea leaves by removing the veins and stems and leaving only the leaf flesh.
碾茶の製造方法においては近年、蒸熱による殺青処理の代わりに、熱風による殺青処理が提案されている。例えば特許文献１（特開２０１３－３４４０５号公報）には、従来の蒸熱殺青装置の代わりに、熱風によって殺青を行う茶葉熱風殺青装置として、ガスバーナで燃焼した２５０～４００℃の乾き熱風を処理胴に送り込み、茶葉の殺青を行う装置が開示されている。 In recent years, in the manufacturing method of tencha tea, a hot air killing process has been proposed instead of a steam killing process. For example, Patent Document 1 (JP Patent Publication 2013-34405) discloses a tea leaf hot air killing device that kills the green tea leaves with hot air instead of the conventional steam killing device, in which dry hot air at 250 to 400°C burned by a gas burner is sent into a treatment drum to kill the green tea leaves.
また、緑色度合いをより一層高めることができる碾茶の製造方法として、特許文献２（特開２０１８－１０８０３３号公報）には、生茶葉に熱風を接触させて茶葉含水比を８０～１５０ＤＢ％として茶葉の殺青及び乾燥を行った後、茶葉に熱を与えて茶葉含水比を３０ＤＢ％以下とする茶葉の乾燥を行い、次に、つる切りを行うことを特徴とする碾茶の製造方法が開示されている。 As a method for producing tencha that can further increase the degree of greenness, Patent Document 2 (JP Patent Publication No. 2018-108033) discloses a method for producing tencha that includes contacting the raw tea leaves with hot air to kill the green color and dry the tea leaves until the moisture content of the tea leaves is 80 to 150 DB%, then applying heat to the tea leaves to dry them until the moisture content of the tea leaves is 30 DB% or less, and then cutting the tea leaves.
本発明の第一の課題は、従来の碾茶よりも、品質を向上させた碾茶の製造方法を提供することであり、具体的には、硬葉臭の抑制、生菌抑制及び色沢が良好である碾茶を製造することである。
さらなる本発明の第二の課題は、保管による品質の劣化が抑制された碾茶の製造方法を提供することであり、具体的には、保管した際に炙り香保持、ひね臭抑制及び抽出液の水色が良好に保持できる碾茶を製造することである。
The first object of the present invention is to provide a method for producing tencha of improved quality compared to conventional tencha, specifically, to produce tencha which has suppressed hard leaf odor, suppressed live bacteria, and has good color and luster.
A second object of the present invention is to provide a method for producing tencha tea in which deterioration of quality due to storage is suppressed, specifically, to produce tencha tea in which the roasted aroma is retained, the roasted odor is suppressed, and the color of the extract is well maintained during storage.
本発明は、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得（第一加熱茶葉を得るまでの工程を「第一加熱工程」と称する）、
次に、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得（第一加熱茶葉を処理して水分量調整茶葉を得る工程を「水分調整工程」と称する）、
次に、前記水分量調整茶葉を加熱乾燥する（この工程を「第二加熱工程」と称する）ことを特徴とする、碾茶の製造方法を提案する。
In the present invention, the moisture content of the entire tea leaves consisting of the tea leaf stem portion and the tea leaf non-stem portion is adjusted to 45.0 to 80.0 wt%, the moisture content of the tea leaf stem portion is adjusted to 50.0 to 90.0 wt%, and the moisture content of the tea leaf non-stem portion is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves (the process up to obtaining the first heated tea leaves is referred to as the "first heating process");
Next, the ratio of the moisture content of the stem parts of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of the tea leaves/non-stem parts of the tea leaves) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first-heated tea leaves, thereby obtaining tea leaves with adjusted moisture content (the process of treating the first-heated tea leaves to obtain tea leaves with adjusted moisture content is referred to as the "moisture adjustment process").
Next, we propose a method for producing tencha, which is characterized by heating and drying the tea leaves with adjusted moisture content (this step is referred to as the "second heating step").
本発明はさらに、前記水分調整工程において、茶葉茎部の水分含有量を、第一加熱茶葉の茶葉茎部に対して０．５０～０．９５倍となるように調整し、且つ茶葉非茎部の水分含有量を、第一加熱茶葉の茶葉非茎部に対して１．０５～１．５０倍となるように調整することを提案する。 The present invention further proposes that in the moisture adjustment step, the moisture content of the stem portions of the tea leaves is adjusted to 0.50 to 0.95 times that of the stem portions of the first heated tea leaves, and the moisture content of the non-stem portions of the tea leaves is adjusted to 1.05 to 1.50 times that of the non-stem portions of the first heated tea leaves.
本発明が提案する碾茶の製造方法においては、茶葉全体の水分含有量、茶葉茎部の水分含有量及び茶葉非茎部の水分含有量を所定範囲に調整して第一加熱茶葉を得、次に、当該第一加熱茶葉全体の水分含有量を保持したまま、茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率を所定範囲に調整することによって水分量調整茶葉を得、次に、当該水分量調整茶葉を加熱乾燥することにより、硬葉臭の抑制、生菌抑制及び色沢が良好である碾茶を製造することができる。
さらに、茶葉茎部の水分含有量を、第一加熱茶葉の茶葉茎部に対して所定範囲に調整し、且つ茶葉非茎部の水分含有量を、第一加熱茶葉の茶葉非茎部に対して所定範囲となるように調整するようにして水分量調整茶葉を得ることで、保管した際に炙り香保持、ひね臭抑制及び抽出液の水色を良好に保持することができる碾茶を製造することができる。
In the method for producing tencha proposed by the present invention, the moisture content of the entire tea leaves, the moisture content of the tea leaf stem portions and the moisture content of the non-stem portions of the tea leaves are adjusted within specified ranges to obtain first heated tea leaves, and then, while maintaining the moisture content of the entire first heated tea leaves, the ratio of the moisture content of the tea leaf stem portions to the moisture content of the non-stem portions of the tea leaves is adjusted within a specified range to obtain tea leaves with adjusted moisture content, and then the tea leaves with adjusted moisture content are heated and dried to produce tencha that suppresses hard leaf odor, suppresses live bacteria and has a good color and luster.
Furthermore, by adjusting the moisture content of the stem portions of the tea leaves to a predetermined range relative to the stem portions of the first heated tea leaves, and adjusting the moisture content of the non-stem portions of the tea leaves to be within a predetermined range relative to the non-stem portions of the first heated tea leaves, it is possible to produce tencha tea that retains its roasted aroma, suppresses the roasted odor, and maintains the color of the extract well during storage.
次に、実施の形態例に基づいて本発明を説明する。但し、本発明が次に説明する実施形態に限定されるものではない。 Next, the present invention will be described based on an embodiment example. However, the present invention is not limited to the embodiment described below.
＜本碾茶製造方法＞
本発明の実施形態の一例に係る製造方法（「本碾茶製造方法」と称する）は、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得（第一加熱茶葉を得る処理を「第一加熱工程」と称する）、
次に、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得（第一加熱茶葉を処理して水分量調整茶葉を得る処理を「水分調整工程」と称する）、
次に、前記水分量調整茶葉を加熱乾燥する（この処理を「第二加熱工程」と称する）ことを特徴とする、碾茶の製造方法。
<Hontencha manufacturing method>
In a manufacturing method according to an embodiment of the present invention (referred to as the "present tencha manufacturing method"), the moisture content of the entire tea leaves consisting of the tea leaf stem portions and the tea leaf non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the tea leaf stem portions is adjusted to 50.0 to 90.0 wt%, and the moisture content of the tea leaf non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves (the process of obtaining the first heated tea leaves is referred to as the "first heating step");
Next, the ratio of the moisture content of the stem portions of the tea leaves to the moisture content of the non-stem portions of the tea leaves (stem portions of the tea leaves/non-stem portions of the tea leaves) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first-heated tea leaves, thereby obtaining tea leaves with adjusted moisture content (the process of treating the first-heated tea leaves to obtain tea leaves with adjusted moisture content is referred to as the "moisture adjustment process").
Next, the tea leaves with adjusted moisture content are heated and dried (this process is referred to as the "second heating step").
第二加熱工程後に、必要に応じて、茶葉全体の水分含有量を１０ｗｔ％未満に調整する（この処理を「第三加熱工程」と称する）のが好ましい。 After the second heating step, if necessary, it is preferable to adjust the moisture content of the entire tea leaves to less than 10 wt% (this process is called the "third heating step").
なお、本碾茶製造方法は、上記処理を備えていれば、他の処理を追加することも可能である。例えば粉砕処理、乾燥処理、冷却処理、散茶処理、その他の処理を適宜追加することが可能である。 As long as the tencha manufacturing method includes the above-mentioned processes, it is possible to add other processes. For example, it is possible to add crushing, drying, cooling, loosening, and other processes as appropriate.
本発明では、「碾茶」とは、生茶葉を殺青し、揉まずに乾燥して得られた茶をいうものである。
また、「生茶葉」とは、酵素の失活処理（殺青）が為されていない茶葉をいう。
In the present invention, "tencha" refers to tea obtained by killing green tea leaves and drying them without rolling.
Furthermore, "fresh tea leaves" refers to tea leaves that have not been subjected to enzyme inactivation treatment (deactivation of enzymes).
＜生茶葉＞
本碾茶製造方法の原料茶葉としての生茶葉は、茶の品種、茶の栽培方法及び摘採時期を限定するものではない。例えば、収穫前に一定期間被覆栽培して摘採した覆下茶葉を使用することも可能であるし、被覆栽培しない茶葉を使用することもできる。また、一番茶、二番茶、三番茶、四番茶、秋碾茶（秋冬番茶とも称する）などを使用することもできる。
また、茶の品種や、茶の栽培方法や、摘採時期などが異なる二種類以上の茶葉を組み合わせて使用することも可能である。
<Raw tea leaves>
The raw tea leaves as the raw tea leaves in the present tencha manufacturing method are not limited to the variety of tea, the cultivation method, and the harvesting time. For example, it is possible to use Ohishita tea leaves that are cultivated under cover for a certain period of time before harvest and then harvested, or tea leaves that are not cultivated under cover. It is also possible to use first-season tea, second-season tea, third-season tea, fourth-season tea, autumn tencha (also called autumn and winter tea), etc.
It is also possible to combine two or more types of tea leaves that are different in tea variety, tea cultivation method, picking time, etc.
摘採した生茶葉は、必要に応じて、洗浄処理、乾燥処理、冷却処理を行った後、次に説明する第一加熱工程に供することができる。 The picked fresh tea leaves can be washed, dried and cooled as necessary, and then subjected to the first heating process described below.
＜茶葉茎部及び茶葉非茎部＞
本発明において茶葉茎部とは、茶葉における茎及び葉柄の部位をいう。また茶葉非茎部とは、茶葉における茎及び葉柄以外の部位をいう。
<Tea leaf stems and non-stem parts>
In the present invention, the term "stalk part of tea leaves" refers to the parts of the tea leaves, such as the stem and the petiole, and the term "non-stem part of tea leaves" refers to the parts of the tea leaves other than the stem and the petiole.
＜第一加熱工程＞
第一加熱工程では、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得る。
<First heating step>
In the first heating step, the moisture content of the entire tea leaves consisting of the stem and non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the stem portions is adjusted to 50.0 to 90.0 wt%, and the moisture content of the non-stem portions is adjusted to 40.0 to 80.0 wt%, to obtain first heated tea leaves.
第一加熱工程において、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０ｗｔ％以上に調整することで、碾茶の色沢を良好にすることができる。かかる観点から、５０．０ｗｔ％以上に調整することがさらに好ましく、中でも６０．０ｗｔ％以上、その中でも６５．０ｗｔ％以上に調整することがさらに好ましい。他方、８０．０ｗｔ％以下に調整することで、碾茶の硬葉臭の抑制に寄与することができる。かかる観点から、７８．０ｗｔ％以下に調整することがさらに好ましく、中でも７６．０ｗｔ％以下、その中でも７４．０ｗｔ％以下に調整することがさらに好ましい。 In the first heating step, the color and luster of tencha can be improved by adjusting the moisture content of the entire tea leaves consisting of the stem and non-stem parts to 45.0 wt% or more. From this perspective, it is more preferable to adjust it to 50.0 wt% or more, and even more preferable to adjust it to 60.0 wt% or more, and even more preferable to adjust it to 65.0 wt% or more. On the other hand, adjusting it to 80.0 wt% or less can contribute to suppressing the hard leaf odor of tencha. From this perspective, it is more preferable to adjust it to 78.0 wt% or less, and even more preferable to adjust it to 76.0 wt% or less, and even more preferable to adjust it to 74.0 wt% or less.
また、第一加熱工程において、茶葉茎部の水分含有量の水分含有量を５０．０ｗｔ％以上に調整することで、碾茶の色沢を良好にすることができる。かかる観点から、５５．０ｗｔ％以上に調整することがさらに好ましく、中でも６０．０ｗｔ％以上、その中でも６５．０ｗｔ％以上に調整することがさらに好ましい。他方、９０．０ｗｔ％以下に調整することで、碾茶の生菌数を抑制することができる。かかる観点から、８５．０ｗｔ％以下に調整することがさらに好ましく、中でも８０．０ｗｔ％以下、その中でも７５．０ｗｔ％以下に調整することがさらに好ましい。 In addition, in the first heating step, the color and luster of tencha can be improved by adjusting the moisture content of the tea leaf stems to 50.0 wt% or more. From this perspective, it is more preferable to adjust it to 55.0 wt% or more, and even more preferable to adjust it to 60.0 wt% or more, and even more preferable to adjust it to 65.0 wt% or more. On the other hand, by adjusting it to 90.0 wt% or less, the viable bacterial count of tencha can be suppressed. From this perspective, it is more preferable to adjust it to 85.0 wt% or less, and even more preferable to adjust it to 80.0 wt% or less, and even more preferable to adjust it to 75.0 wt% or less.
また、第一加熱工程において、茶葉非茎部の水分含有量を４０．０ｗｔ％以上に調整することで、碾茶の色沢を良好にすることができる。かかる観点から、４５．０ｗｔ％以上に調整することがさらに好ましく、中でも５０．０ｗｔ％以上、その中でも５５．０ｗｔ％以上に調整することがさらに好ましい。他方、８０．０ｗｔ％以下に調整することで、碾茶の生菌数を抑制することができる。かかる観点から、７５．０ｗｔ％以下に調整することがさらに好ましく、中でも７０．０ｗｔ％以下、その中でも６５．０ｗｔ％以下に調整することがさらに好ましい。 In addition, in the first heating step, adjusting the moisture content of the non-stem portions of the tea leaves to 40.0 wt% or more can improve the color and luster of the tencha. From this perspective, it is more preferable to adjust it to 45.0 wt% or more, and even more preferable to adjust it to 50.0 wt% or more, and even more preferable to adjust it to 55.0 wt% or more. On the other hand, adjusting it to 80.0 wt% or less can suppress the viable bacterial count in the tencha. From this perspective, it is more preferable to adjust it to 75.0 wt% or less, and even more preferable to adjust it to 70.0 wt% or less, and even more preferable to adjust it to 65.0 wt% or less.
さらに第一加熱工程では、茶葉全体１００ｇ当りにおける茶葉茎部のクロロフィル含有量を１０～８０ｍｇに調整し、且つ茶葉非茎部のクロロフィル含有量を６０～３００ｍｇに調整するのが好ましい。
第一加熱工程において、茶葉全体１００ｇ当りにおける茶葉茎部のクロロフィル含有量を１０ｍｇ以上に調整することで、碾茶の緑色保持に寄与することができる。かかる観点から、１１ｍｇ以上に調整することがさらに好ましく、中でも１２ｍｇ以上、その中でも１３ｍｇ以上に調整することがさらに好ましい。他方、８０ｍｇ以下に調整することで、保管後のひね臭を抑制することができる。かかる観点から、７５ｍｇ以下に調整することがさらに好ましく、中でも７０ｍｇ以下、その中でも６５ｍｇ以下に調整することがさらに好ましい。
Furthermore, in the first heating step, it is preferable to adjust the chlorophyll content in the stem portions of the tea leaves to 10 to 80 mg per 100 g of whole tea leaves, and to adjust the chlorophyll content in the non-stem portions of the tea leaves to 60 to 300 mg per 100 g of whole tea leaves.
In the first heating step, the chlorophyll content of the tea stems per 100 g of the whole tea leaves is adjusted to 10 mg or more, which contributes to maintaining the green color of the tencha. From this viewpoint, it is more preferable to adjust it to 11 mg or more, more preferably to adjust it to 12 mg or more, and even more preferably to adjust it to 13 mg or more. On the other hand, by adjusting it to 80 mg or less, it is possible to suppress the twisted odor after storage. From this viewpoint, it is more preferable to adjust it to 75 mg or less, more preferably to adjust it to 70 mg or less, and even more preferably to adjust it to 65 mg or less.
第一加熱工程において、茶葉全体１００ｇ当りにおける茶葉非茎部のクロロフィル含有量を６０ｍｇ以上に調整することで、碾茶の緑色保持に寄与することができる。かかる観点から、６３ｍｇ以上に調整することがさらに好ましく、中でも６７ｍｇ以上、その中でも７０ｍｇ以上に調整することがさらに好ましい。他方、３００ｍｇ以下に調整することで碾茶の緑色保持に寄与することができる。かかる観点から、２００ｍｇ以下に調整することがさらに好ましく、中でも１５０ｍｇ以下、その中でも１００ｍｇ以下に調整することがさらに好ましい。 In the first heating step, adjusting the chlorophyll content of the non-stem tea leaf portions to 60 mg or more per 100 g of total tea leaves can contribute to maintaining the green color of tencha. From this perspective, it is more preferable to adjust it to 63 mg or more, and even more preferable to adjust it to 67 mg or more, and even more preferable to adjust it to 70 mg or more. On the other hand, adjusting it to 300 mg or less can contribute to maintaining the green color of tencha. From this perspective, it is more preferable to adjust it to 200 mg or less, and even more preferable to adjust it to 150 mg or less, and even more preferable to adjust it to 100 mg or less.
第一加熱工程では、加熱処理をしつつ、茶葉全体の水分含有量、茶葉茎部の水分含有量並びに茶葉非茎部の水分含有量を上記範囲に調整することができれば、その具体的手段は任意の方法を採用可能である。
中でも、好ましい具体的手段として、２３０℃以上の加湿熱風又は過熱蒸気によって生葉を加熱する処理（「過熱加湿気体接触処理」と称する）を挙げることができる。
過熱蒸気とは、沸点以上の温度に加熱された水蒸気を意味する。
In the first heating step, any method can be adopted as the specific means as long as the moisture content of the whole tea leaves, the moisture content of the stem portions of the tea leaves, and the moisture content of the non-stem portions of the tea leaves can be adjusted to the above ranges while carrying out the heat treatment.
Among these, a preferred specific means is a treatment in which fresh leaves are heated with humidified hot air or superheated steam at 230° C. or higher (referred to as "superheated and humidified gas contact treatment").
Superheated steam means water vapor that has been heated to a temperature above its boiling point.
（過熱加湿気体接触処理）
過熱加湿気体接触処理では、２３０℃以上の加湿熱風又は過熱蒸気（これら両者を総称して「過熱加湿気体」と称する）を生茶葉に接触させて加熱するのが好ましい。
過熱加湿気体を生茶葉に接触させることによって、生茶葉を柔軟化することができると共に、少なくとも葉肉部分及び葉脈部分を殺青することができる。また、生茶葉を柔軟化することができるから、茶葉内部の組織液（内容成分）を表面に出易くした上で加圧処理を行うことができ、結果として、後の加熱乾燥処理によって炙り香を出しやすくできる。また、柔軟化しつつ殺青することができるため、殺青効率が向上し、過度な加熱を避けやすくなるため、碾茶の色を向上させることができる。
(Superheated and humid air contact treatment)
In the superheated and humidified gas contact treatment, it is preferable to heat the fresh tea leaves by contacting them with humidified hot air or superheated steam at 230° C. or higher (both of which are collectively referred to as "superheated and humidified gas").
By contacting the fresh tea leaves with superheated and humidified gas, the fresh tea leaves can be softened and at least the mesophyll and vein parts can be degreened. Furthermore, since the fresh tea leaves can be softened, the tissue fluid (content components) inside the tea leaves can be easily brought to the surface before pressure treatment, which makes it easier to produce a roasted aroma by the subsequent heat drying treatment. Furthermore, since the tea leaves can be degreened while being softened, the efficiency of degreening is improved and excessive heating can be easily avoided, improving the color of tencha.
過熱加湿気体接触処理では、茶葉に含まれる水分の温度を上昇させることで、茶葉を柔軟化することができる。
この際、茶葉を柔軟化する程度としては、生茶葉のゆるみかさ密度に対する、過熱加湿気体接触処理後の葉のゆるみかさ密度の比率が０．７０～０．９５となる程度を挙げることができる。
In the superheated and humidified gas contact treatment, the temperature of the moisture contained in the tea leaves is raised, thereby softening the tea leaves.
In this case, the degree to which the tea leaves are softened can be such that the ratio of the loose bulk density of the leaves after contact with a superheated and humidified gas to the loose bulk density of fresh tea leaves is 0.70 to 0.95.
過熱加湿気体接触処理によれば、生茶葉に圧力を加えずに、茶葉を加熱して、茶葉を柔軟化すると共に、茶葉の葉肉部分及び葉脈部分を殺青することができる。
さらに、過熱加湿気体接触処理によれば、過熱加湿気体を茶葉に接触させることにより、熱量の大きな潜熱を茶葉に与えることができ、熱風で加熱する場合に比べて、炙り香をより一層高めることができる。
According to the superheated and humidified gas contact treatment, the tea leaves can be heated without applying pressure to the fresh tea leaves, thereby softening the tea leaves and degreening the mesophyll and veins of the tea leaves.
Furthermore, according to the superheated and humidified gas contact treatment, by bringing the superheated and humidified gas into contact with the tea leaves, a large amount of latent heat can be imparted to the tea leaves, and the roasted aroma can be further enhanced compared to heating with hot air.
過熱加湿気体接触処理においては、茶葉の表面温度が６５．０～８５．０℃になるように、茶葉に過熱加湿気体を接触させるのが好ましい。
茶葉の表面温度が６５．０℃以上になるように加熱することにより、茶葉を十分に柔らかくすることができ、加圧処理によって、茶葉内部の組織液などの内部成分を表面に出させることができるため、後の加熱乾燥処理によって炙り香を好適に引き出すことができる。他方、茶葉の表面温度が８５．０℃以下であれば、数秒で茶葉表面の蒸し露が蒸発して茶葉の表面温度が６０．０℃以下に低下するため、茶葉のクロロフィルの分解を抑制し緑色の減退を抑制できるから、好ましい。
かかる観点から、過熱加湿気体接触処理においては、茶葉の表面温度が６５．０～８５．０℃、中でも６６．０℃以上或いは８４．０℃以下、その中でも６７．０℃以上或いは８２．０℃以下になるように、茶葉に過熱加湿気体を接触させるのが好ましい。
In the superheated and humidified gas contact treatment, it is preferable to bring the tea leaves into contact with the superheated and humidified gas so that the surface temperature of the tea leaves becomes 65.0 to 85.0°C.
By heating the tea leaves so that their surface temperature is 65.0°C or higher, the tea leaves can be sufficiently softened, and the pressurization process can bring out internal components such as tissue fluid inside the tea leaves to the surface, allowing the subsequent heating and drying process to favorably bring out the roasted aroma. On the other hand, if the surface temperature of the tea leaves is 85.0°C or lower, the dew on the surface of the tea leaves evaporates within a few seconds, lowering the surface temperature of the tea leaves to 60.0°C or lower, which is preferable because it inhibits the decomposition of chlorophyll in the tea leaves and prevents the fading of the green color.
From this viewpoint, in the superheated and humidified gas contact treatment, it is preferable to contact the tea leaves with the superheated and humidified gas so that the surface temperature of the tea leaves is 65.0 to 85.0°C, particularly 66.0°C or higher or 84.0°C or lower, and particularly 67.0°C or higher or 82.0°C or lower.
また、茶葉に過熱加湿気体を接触させる際、加圧した過熱加湿気体を接触させるのではなく、大気圧程度の過熱加湿気体を接触させるのが好ましい。大気圧程度の過熱加湿気体の方が、より大きな潜熱を茶葉に与えることができるからである。
この際、大気圧程度の過熱加湿気体とは、１．０ａｔｍ若しくは９６０ｈＰａ～１０５０ｈＰａの過熱加湿気体を言う。
In addition, when the tea leaves are brought into contact with the superheated humidified gas, it is preferable to bring the tea leaves into contact with superheated humidified gas at atmospheric pressure rather than pressurized superheated humidified gas, because superheated humidified gas at atmospheric pressure can impart a larger amount of latent heat to the tea leaves.
In this case, the superheated and humidified gas at about atmospheric pressure refers to a superheated and humidified gas at 1.0 atm or 960 hPa to 1050 hPa.
茶葉が過熱加湿気体と接触する時間は５秒～１０秒とするのが好ましい。
過熱加湿気体と５秒以上接触させれば、茶葉の表面温度を前記範囲に加熱することができる一方、１０秒以内であれば、加熱による茶葉の変色を抑えることができる。
かかる観点から、茶葉が過熱加湿気体と接触する時間は５秒～１０秒とするのが好ましく、中でも６秒以上或いは９秒以下、その中でも７秒以上或いは８秒以下とするのがさらに好ましい。
The time for which the tea leaves are in contact with the superheated humidified gas is preferably from 5 to 10 seconds.
Contact with the superheated humid gas for 5 seconds or more can heat the surface temperature of the tea leaves to the above range, while contact with the superheated humid gas for 10 seconds or less can prevent discoloration of the tea leaves due to heating.
From this viewpoint, the time for which the tea leaves are in contact with the superheated humidified gas is preferably 5 to 10 seconds, more preferably 6 to 9 seconds, and even more preferably 7 to 8 seconds.
前記過熱加湿気体接触処理では、生茶葉の流量（Ａ）（ｋｇ／ｈ）に対する、過熱加湿気体量（Ｂ）（ｋｇ／ｈ）の比率（Ｂ／Ａ）は、０．０７～０．４５であるのが好ましい。
当該比率（Ｂ／Ａ）が０．０７以上であれば、むらなく茶葉に熱を与えて柔軟化でき、０．４５以下であれば、加熱により茶葉の変色を抑制できるから、好ましい。
かかる観点から、生茶葉の流量（Ａ）（ｋｇ／ｈ）に対する過熱加湿気体量（Ｂ）（ｋｇ／ｈ）の比率（Ｂ／Ａ）は０．０７～０．４５であるのが好ましく、中でも０．０７５以上或いは０．４２以下、その中でも０．０８以上或いは０．４０以下、その中でも０．１０以下であるのがさらに好ましい。
ここで、生茶葉の流量とは、処理装置に単位時間当たりに供給する生茶葉量を意味し、過熱加湿気体量とは、単位時間当たりに供給する過熱加湿気体の量を意味する。
In the above-mentioned superheated and humidified gas contact treatment, the ratio (B/A) of the amount of superheated and humidified gas (B) (kg/h) to the flow rate (A) (kg/h) of fresh tea leaves is preferably 0.07 to 0.45.
If the ratio (B/A) is 0.07 or more, the tea leaves can be softened by applying heat evenly, and if it is 0.45 or less, discoloration of the tea leaves due to heating can be suppressed, so this is preferable.
From this viewpoint, the ratio (B/A) of the amount of superheated humidified gas (B) (kg/h) to the flow rate (A) (kg/h) of fresh tea leaves is preferably 0.07 to 0.45, and more preferably 0.075 or more or 0.42 or less, and even more preferably 0.08 or more or 0.40 or less, and even more preferably 0.10 or less.
Here, the flow rate of fresh tea leaves means the amount of fresh tea leaves supplied to the processing device per unit time, and the amount of superheated and humidified gas means the amount of superheated and humidified gas supplied per unit time.
さらに、前記過熱加湿気体接触処理では、茶葉の流量（Ａ）（ｋｇ／ｈ）と、過熱加湿気体量（Ｂ）（ｋｇ／ｈ）と、茶葉の繊維量（Ｃ）と、茶葉の全窒素量（Ｄ）とが、次の式（Ｂ×Ｄ）／（Ａ×Ｃ）＝０．０１４～０．０５、中でも０．０１８～０．０４５、その中でも０．０２０～０．０３５で表される関係となるように、処理条件を調整するのが好ましい。
このような関係式を満足するように、茶質すなわち茶葉の繊維量（Ｃ）及び茶葉の全窒素量（Ｄ）に応じて、茶葉の流量（Ａ）及び過熱加湿気体量（Ｂ）を適切な値に調整すればよいから、緑色の保持と香りをより容易に高めることができる。
Furthermore, in the superheated humid gas contact treatment, it is preferable to adjust the treatment conditions so that the flow rate of the tea leaves (A) (kg/h), the amount of superheated humid gas (B) (kg/h), the fiber amount of the tea leaves (C) and the total nitrogen amount of the tea leaves (D) satisfy the relationship expressed by the following formula: (B×D)/(A×C)=0.014 to 0.05, preferably 0.018 to 0.045, and more preferably 0.020 to 0.035.
In order to satisfy this relationship, the flow rate (A) of the tea leaves and the amount of superheated humidified gas (B) can be adjusted to appropriate values according to the quality of the tea, i.e., the amount of fiber in the tea leaves (C) and the total nitrogen content in the tea leaves (D), thereby making it easier to maintain the green color and improve the aroma.
なお、生茶葉に対して過熱加湿気体が十分に接触するように、過熱加湿気体の噴射口と茶葉の距離を調整したり、処理空間をできるだけ密閉空間としたりするなど、技術常識によって処理装置の具体的構造を適宜設計するのがより好ましい。 It is more preferable to appropriately design the specific structure of the processing equipment according to common technical knowledge, such as adjusting the distance between the superheated and humidified gas nozzle and the tea leaves so that the superheated and humidified gas comes into sufficient contact with the raw tea leaves, or making the processing space as sealed as possible.
（小茶葉分離処理）
必要に応じて、次の加圧処理前に、小さい葉を除去する小茶葉分離処理を行ってもよい。但し、必要に応じて小茶葉分離処理を行えばよく、必ず必要な処理ではない。
(Small tea leaf separation process)
If necessary, a small tea leaf separation treatment for removing small leaves may be carried out before the next pressure treatment. However, the small tea leaf separation treatment may be carried out only if necessary, and is not an essential treatment.
小茶葉分離処理の具体的手段としては、網状若しくはメッシュ状の籠やベルトなどで、殺青後の茶葉を搬送しながら、小さい茶葉を分離除去するのが好ましい。 As a specific method for separating small tea leaves, it is preferable to separate and remove small tea leaves while transporting the tea leaves after they have been killed using a net or mesh basket or belt.
＜水分調整工程＞
水分調整工程では、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得る。
<Moisture adjustment process>
In the moisture adjustment process, the ratio of the moisture content of the stem parts of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of tea leaves/non-stem parts of tea leaves) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first heated tea leaves, thereby obtaining tea leaves with adjusted moisture content.
水分調整工程において、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００以上に調整することで碾茶の色沢を良好にすることができる。かかる観点から、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．０５以上に調整することがさらに好ましく、中でも１．１０以上、その中でも１．１５以上に調整することがさらに好ましい。他方、１．３０以下に調整することで碾茶の生菌数を抑制することができる。かかる観点から、１．２８以下に調整することがさらに好ましく、中でも１．２６以下、その中でも１．２４以下に調整することがさらに好ましい。 In the moisture adjustment process, the color and luster of tencha can be improved by adjusting the ratio of the moisture content of the tea leaf stem portion to the moisture content of the non-stem portion (tea leaf stem portion/tea leaf non-stem portion) to 1.00 or more while maintaining the moisture content of the entire first heated tea leaves. From this perspective, it is more preferable to adjust the ratio of the moisture content of the tea leaf stem portion to 1.05 or more, more preferably to 1.10 or more, and even more preferably to 1.15 or more. On the other hand, by adjusting it to 1.30 or less, the viable bacterial count of tencha can be suppressed. From this perspective, it is more preferable to adjust it to 1.28 or less, more preferably to 1.26 or less, and even more preferably to 1.24 or less.
水分調整工程では、さらに、茶葉茎部の水分含有量を、第一加熱茶葉の茶葉茎部に対して０．５０～０．９９倍となるように調整し、且つ茶葉非茎部の水分含有量を、第一加熱茶葉の茶葉非茎部に対して１．０２～１．５０倍となるように調整するのが好ましい。 In the moisture adjustment process, it is further preferable to adjust the moisture content of the stem portion of the tea leaves to be 0.50 to 0.99 times that of the stem portion of the first heated tea leaves, and to adjust the moisture content of the non-stem portion of the tea leaves to be 1.02 to 1.50 times that of the non-stem portion of the first heated tea leaves.
水分調整工程において、茶葉茎部の水分含有量を、第一加熱茶葉の茶葉茎部に対して０．５０倍以上に調整することで、保管後の碾茶抽出液の水色を良好にすることができる。かかる観点から、０．６０倍以上に調整することがさらに好ましく、中でも０．７０倍以上、その中でも０．８０倍以上に調整することがさらに好ましい。他方、０．９９倍以下に調整することで、保管後も碾茶の炙り香を保持することができる。かかる観点から、０．９７倍以下に調整することがさらに好ましく、中でも０．９５倍以下、その中でも０．９３倍以下に調整することがさらに好ましい。 In the moisture adjustment step, the moisture content of the tea stems is adjusted to 0.50 times or more relative to the tea stems of the first heated tea leaves, thereby improving the color of the tencha extract after storage. From this perspective, it is more preferable to adjust it to 0.60 times or more, and even more preferable to adjust it to 0.70 times or more, and even more preferable to adjust it to 0.80 times or more. On the other hand, by adjusting it to 0.99 times or less, the roasted aroma of tencha can be maintained even after storage. From this perspective, it is more preferable to adjust it to 0.97 times or less, and even more preferable to adjust it to 0.95 times or less, and even more preferable to adjust it to 0.93 times or less.
また、水分調整工程において、茶葉非茎部の水分含有量を、第一加熱茶葉の茶葉非茎部に対して１．０２倍以上に調整することで、保管後も碾茶の炙り香を保持することができる。かかる観点から、１．０４倍以上に調整することがさらに好ましく、中でも１．０６倍以上、その中でも１．０８倍以上に調整することがさらに好ましい。他方、１．５０倍以下に調整することで、保管後の碾茶のひね臭抑制に寄与することができる。かかる観点から、１．４０倍以下に調整することがさらに好ましく、中でも１．３０倍以下、その中でも１．２０倍以下に調整することがさらに好ましい。 In addition, in the moisture adjustment process, by adjusting the moisture content of the non-stem tea leaves to 1.02 times or more relative to the non-stem tea leaves of the first heated tea leaves, the roasted aroma of tencha can be maintained even after storage. From this perspective, it is more preferable to adjust it to 1.04 times or more, and even more preferable to adjust it to 1.06 times or more, and even more preferable to adjust it to 1.08 times or more. On the other hand, adjusting it to 1.50 times or less can contribute to suppressing the roasted odor of tencha after storage. From this perspective, it is more preferable to adjust it to 1.40 times or less, and even more preferable to adjust it to 1.30 times or less, and even more preferable to adjust it to 1.20 times or less.
水分調整工程では、茶葉全体１００ｇ当りにおけるクロロフィル含有量（質量）に対する繊維含有量（質量）の比率（繊維／クロロフィル）を５０．０～３００．０に調整するのが好ましい。 In the moisture adjustment process, it is preferable to adjust the ratio of fiber content (by mass) to chlorophyll content (by mass) per 100 g of whole tea leaves (fiber/chlorophyll) to 50.0 to 300.0.
水分調整工程では、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を所定範囲に調整することができれば、その具体的手段は任意の方法を採用可能である。
中でも、好ましい具体的手段として、第一加熱茶葉に圧力を加えながら茶葉茎部の水分を溶出させ、水分を茶葉非茎部に移行させる処理（「加圧処理」と称する）を行うのが好ましい。
In the moisture adjustment step, any method can be adopted as the specific means, so long as it can adjust the ratio of the moisture content of the stem portions of the tea leaves to the moisture content of the non-stem portions of the tea leaves (stem portions of tea leaves/non-stem portions of tea leaves) to a predetermined range while maintaining the moisture content of the entire first heated tea leaves.
Among these, a preferred specific means is a process in which pressure is applied to the first heated tea leaves to dissolve moisture in the stem portions of the tea leaves and transfer the moisture to the non-stem portions of the tea leaves (referred to as "pressure treatment").
（加圧処理）
過熱加湿気体接触処理後に、茶葉に打圧を加えることで、柔らかくなった茶葉を叩くことができ、茶の内容成分を表面に移行させることができるから裏白が抑制でき、加熱乾燥処理によって炙り香を出しやすくすることができる。また、過熱加湿気体接触処理によって、茶葉の病変部と正常部の水分差が生じるため、病変部乃至焦げ部を除去することも可能となる。
(Pressure treatment)
By applying pressure to the tea leaves after the superheated and humidified gas contact treatment, the softened tea leaves can be beaten, and the tea components can be transferred to the surface, suppressing the whitening of the underside, and the roasted aroma can be easily produced by the heat drying treatment. In addition, the superheated and humidified gas contact treatment creates a moisture difference between the diseased and normal parts of the tea leaves, making it possible to remove the diseased or burnt parts.
加圧処理の一例として、軸に立設する打圧部を備える軸を回転させて、当該打圧部で茶葉を叩く方法を挙げることができる。
この際、軸の回転速度を１５０ｒ.ｐ.ｍ以上１２００ｒ.ｐ.ｍ以下に調整して茶葉を叩くのが好ましい。茶葉に１５０ｒ.ｐ.ｍ以上の回転による圧力を加えることで、茶葉内部の組織液（内容成分）を表面に出すことができる。一方、１２００ｒ.ｐ.ｍ以下の圧力を加えることで、葉こぼれや葉の千切れを抑制することができる。
かかる観点から、上記加圧処理の方法に関しては、軸の回転速度を１５０ｒ.ｐ.ｍ以上１２００ｒ.ｐ.ｍ以下に調整して茶葉に圧力を加えるのが好ましく、中でも１８０ｒ.ｐ.ｍ以上或いは１０００ｒ.ｐ.ｍ以下、その中でも２００ｒ.ｐ.ｍ以上或いは８００ｒ.ｐ.ｍ以下に調整して茶葉に圧力を加えるのがさらに好ましい。
One example of the pressure treatment is a method in which a shaft having a striking part standing on the shaft is rotated and the tea leaves are struck by the striking part.
In this case, it is preferable to adjust the rotation speed of the shaft to 150 rpm or more and 1200 rpm or less to beat the tea leaves. By applying pressure to the tea leaves by rotating at 150 rpm or more, the tissue fluid (content components) inside the tea leaves can be brought to the surface. On the other hand, by applying pressure of 1200 rpm or less, it is possible to prevent the leaves from falling off or being torn off.
From this viewpoint, in regard to the above-mentioned pressure treatment method, it is preferable to apply pressure to the tea leaves by adjusting the rotation speed of the shaft to 150 rpm or more and 1200 rpm or less, and it is even more preferable to apply pressure to the tea leaves by adjusting the rotation speed to 180 rpm or more or 1000 rpm or less, and of these, it is even more preferable to apply pressure to the tea leaves by adjusting the rotation speed to 200 rpm or more or 800 rpm or less.
加圧処理の具体的装置としては、例えば、茶葉を一定方向に移動させることができる回転金網胴内に、回転軸及び打圧部としての多数の攪拌羽根を備えた装置を用いて、過熱加湿気体接触処理後の茶葉を、当該回転金網胴内に供給することにより、茶葉に打圧を加えるのが好ましい。
このような装置、すなわち回転金網胴内に回転軸及び多数の攪拌羽根を備えた装置を用いて茶葉を処理すれば、多数の攪拌羽根によって、茶葉に打圧を加えることができるばかりか、焦げ部分を、焦げていない部分から分離させることができる。さらには、回転羽根の先端部と回転金網胴の内周との隙間において、茶葉に摩擦圧を加えることができ、焦げ部分の分離を促進させることができる。
As a specific example of the apparatus for the pressure treatment, it is preferable to use an apparatus equipped with a rotating shaft and a number of stirring blades as a hitting section inside a rotating wire mesh drum capable of moving the tea leaves in a fixed direction, and to apply hitting pressure to the tea leaves by supplying the tea leaves after the superheated and humidified gas contact treatment into the rotating wire mesh drum.
If tea leaves are processed using such a device, that is, a device equipped with a rotating shaft and multiple stirring blades inside a rotating wire mesh drum, not only can the multiple stirring blades apply pressure to the tea leaves, but also the burnt parts can be separated from the unburnt parts. Furthermore, friction pressure can be applied to the tea leaves in the gap between the tip of the rotating blade and the inner circumference of the rotating wire mesh drum, facilitating the separation of the burnt parts.
上記装置において、回転金網胴の回転速度と回転軸の回転速度には差を設けることも好ましい。この際、回転軸の回転速度を回転金網胴の回転速度よりも速くするのが好ましい。
また、回転金網胴の網目の形状は、正方形、長方形、菱形、円、楕円その他の形状であってもよく、網目の大きさは、長径が１～１０ｍｍであるのが好ましく、中でも１．５ｍｍ以上或いは８ｍｍ以下、その中でも２ｍｍ以上或いは６ｍｍ以下であるのがさらに好ましく、短径が０．５～８ｍｍであるのが好ましく、中で１ｍｍ以上或いは７ｍｍ以下、その中でも２ｍｍ以上或いは５ｍｍ以下であるのがさらに好ましい。
In the above-mentioned device, it is also preferable to provide a difference between the rotation speed of the rotating wire mesh drum and the rotation speed of the rotating shaft, and in this case, it is preferable to make the rotation speed of the rotating shaft faster than the rotation speed of the rotating wire mesh drum.
The mesh shape of the rotating wire mesh drum may be square, rectangular, diamond, circular, elliptical or other shape, and the mesh size is preferably such that the major axis is 1 to 10 mm, and more preferably 1.5 mm or more or 8 mm or less, and even more preferably 2 mm or more or 6 mm or less, and the minor axis is preferably 0.5 to 8 mm, and more preferably 1 mm or more or 7 mm or less, and even more preferably 2 mm or more or 5 mm or less.
（散茶処理）
前記加圧処理後、散茶機などを用いて、茶葉を攪拌して、茶葉を冷却すると共に茶葉を分散させる処理（「散茶処理」と称する）を行うのが好ましい。
このように、茶葉を冷却させると共に、茶葉を分散させて茶葉同士が重なって付着するのを抑制することにより、乾燥処理の効果を均一に付与することができるばかりか、茶葉の色沢が黒くなることを抑制することができる。
(Processing loose tea)
After the pressure treatment, it is preferable to carry out a process (called "tea dispersion process") in which the tea leaves are stirred using a tea dispersion machine or the like to cool and disperse the tea leaves.
In this way, by cooling the tea leaves and dispersing them to prevent them from overlapping and sticking to each other, not only can the effects of the drying process be imparted uniformly, but the color of the tea leaves can also be prevented from turning black.
散茶処理における攪拌は、公知の散茶機を用いて行うことができる。但し、茶葉を冷却させることができ、同時に、茶葉同士が重なって付着している状態を解消することができる装置であれば、散茶機に限定するものではない。 Agitation during the tea scattering process can be carried out using a known tea scattering machine. However, this is not limited to tea scattering machines, as long as the device can cool the tea leaves and at the same time remove the leaves from overlapping and sticking together.
＜第二加熱工程＞
第二加熱工程では、茶葉全体の水分含有量を１０．０～３０．０ｗｔ％に調整し、茶葉茎部の水分含有量を、水分量調整茶葉の茶葉茎部に対して０．３０～０．９０倍となるように調整し、且つ茶葉非茎部の水分含有量を、水分量調整茶葉の茶葉非茎部に対して０．１０～０．５０倍となるように調整するのが好ましい。
<Second heating step>
In the second heating step, it is preferable to adjust the moisture content of the whole tea leaves to 10.0 to 30.0 wt %, adjust the moisture content of the tea leaf stem portions to 0.30 to 0.90 times that of the tea leaf stem portions of the moisture-adjusted tea leaves, and adjust the moisture content of the tea leaf non-stem portions to 0.10 to 0.50 times that of the tea leaf non-stem portions of the moisture-adjusted tea leaves.
第二加熱工程において、茶葉全体の水分含有量を１０．０ｗｔ％以上に調整することにより、保管後の碾茶抽出物の水色を良好にすることができる。かかる観点から、１２．０ｗｔ％以上に調整するのがさらに好ましく、中でも１４．０ｗｔ％以上、その中でも１６．０ｗｔ％以上に調整するのがさらに好ましい。他方、３０．０ｗｔ％以下に調整することにより、保管後も碾茶の炙り香を保持することができる。かかる観点から、２８．０ｗｔ％以下に調整するのがさらに好ましく、中でも２６．０ｗｔ％以下、その中でも２４．０ｗｔ％以下に調整するのがさらに好ましい。 In the second heating step, by adjusting the moisture content of the entire tea leaves to 10.0 wt% or more, the color of the tencha extract after storage can be improved. From this perspective, it is more preferable to adjust it to 12.0 wt% or more, and even more preferable to adjust it to 14.0 wt% or more, and even more preferable to adjust it to 16.0 wt% or more. On the other hand, by adjusting it to 30.0 wt% or less, the roasted aroma of tencha can be maintained even after storage. From this perspective, it is more preferable to adjust it to 28.0 wt% or less, and even more preferable to adjust it to 26.0 wt% or less, and even more preferable to adjust it to 24.0 wt% or less.
また、第二加熱工程において、茶葉茎部の水分含有量を、水分量調整茶葉の茶葉茎部に対して０．３０倍～０．９０倍に調整することにより、保管後の碾茶抽出物の水色を良好にすることができる。かかる観点から、０．３０～０．９０倍に調整するのが好ましく、中でも０．３５倍以上或いは０．８８倍以下、その中でも０．４０倍以上或いは０．８６倍以下、その中でも０．４５倍以上或いは０．８４倍以下に調整するのがさらに好ましい。 In addition, in the second heating step, the water content of the tea stems is adjusted to 0.30 to 0.90 times that of the tea stems of the tea leaves with adjusted water content, thereby improving the water color of the tencha extract after storage. From this perspective, it is preferable to adjust it to 0.30 to 0.90 times, and more preferably to adjust it to 0.35 times or more or 0.88 times or less, more preferably to 0.40 times or more or 0.86 times or less, and even more preferably to adjust it to 0.45 times or more or 0.84 times or less.
また、第二加熱工程において、茶葉非茎部の水分含有量を、水分量調整茶葉の茶葉非茎部に対して０．１０倍～０．５０以上に調整することにより、保管後の碾茶抽出物の水色を良好にすることができる。かかる観点から、０．１０倍～０．５０以上に調整するのが好ましく、中でも０．１２倍以上或いは０．４５倍以下、その中でも０．１４倍以上或いは０．４０倍以下、その中でも０．１６倍以上或いは０．３５倍以下に調整するのがさらに好ましい。 In addition, in the second heating step, the water content of the non-stem tea leaves can be adjusted to 0.10 to 0.50 times or more of the water content of the non-stem tea leaves of the moisture-adjusted tea leaves, thereby improving the water color of the tencha extract after storage. From this perspective, it is preferable to adjust it to 0.10 to 0.50 times or more, and more preferably to adjust it to 0.12 times or more or 0.45 times or less, more preferably to 0.14 times or more or 0.40 times or less, and even more preferably to adjust it to 0.16 times or more or 0.35 times or less.
第二加熱工程では、さらに、茶葉全体１００ｇ当りにおける茶葉茎部のクロロフィル含有量を、第一加熱茶葉の茶葉茎部に対して１．１０～５．００倍となるように調整し、且つ茶葉非茎部のクロロフィル含有量を３００～１０００ｍｇに調整するのが好ましい。 In the second heating step, it is further preferable to adjust the chlorophyll content of the tea leaf stem portion per 100 g of whole tea leaves to 1.10 to 5.00 times that of the tea leaf stem portion of the first heated tea leaves, and to adjust the chlorophyll content of the tea leaf non-stem portion to 300 to 1000 mg.
第二加熱工程において、茶葉全体１００ｇ当りにおける茶葉茎部のクロロフィル含有量を、第一加熱茶葉の茶葉茎部に対して１．１０倍～５．００倍に調整することにより、保管後の碾茶抽出物の水色を良好にすることができる。かかる観点から、１．１０倍～５．００倍に調整するのが好ましく、中でも１．１５倍以上或いは４．８０倍以下、その中でも１.２０倍以上或いは４．６０倍以下、その中でも１．２５倍以上或いは４．４０以下に調整するのがさらに好ましい。 In the second heating step, the chlorophyll content of the tea stems per 100 g of whole tea leaves can be adjusted to 1.10 to 5.00 times that of the tea stems of the first heated tea leaves, thereby improving the color of the tencha extract after storage. From this perspective, it is preferable to adjust it to 1.10 to 5.00 times, and more preferably to adjust it to 1.15 to 4.80 times, more preferably to adjust it to 1.20 to 4.60 times, and even more preferably to adjust it to 1.25 to 4.40 times.
また、第二加熱工程において、茶葉全体１００ｇ当りにおける茶葉非茎部のクロロフィル含有量を３００ｍｇ～１０００ｍｇに調整することにより、保管後の碾茶抽出物の水色を良好にすることができる。かかる観点から、３００ｍｇ～１０００ｍｇに調整するのが好ましく、中でも３１０ｍｇ以上或いは９５０ｍｇ以下、その中でも３２０ｍｇ以上或いは９００ｍｇ以下、その中でも３３０ｍｇ以上或いは８５０ｍｇ以下に調整するのがさらに好ましい。 In addition, in the second heating step, the chlorophyll content of the non-stem tea leaf portion per 100 g of whole tea leaves is adjusted to 300 mg to 1000 mg, thereby improving the color of the tencha extract after storage. From this perspective, it is preferable to adjust it to 300 mg to 1000 mg, and more preferably to adjust it to 310 mg or more or 950 mg or less, more preferably to 320 mg or more or 900 mg or less, and even more preferably to adjust it to 330 mg or more or 850 mg or less.
水分調整工程では、茶葉全体の水分含有量、茶葉茎部の水分含有量及び茶葉非茎部の水分含有量を所定範囲に調整することができれば、その具体的手段は任意の方法を採用可能である。
中でも、好ましい具体的手段として、茶葉を加熱して乾燥させる処理（「加熱乾燥処理」と称する）を行うのが好ましい。
In the moisture adjustment step, any method can be used as the specific means as long as it can adjust the moisture content of the whole tea leaves, the moisture content of the stem portions of the tea leaves, and the moisture content of the non-stem portions of the tea leaves within the specified ranges.
Among these, a preferred specific means is to heat and dry the tea leaves (referred to as "heat drying treatment").
（加熱乾燥処理）
加熱乾燥処理の方法としては、熱媒体を用いた間接加熱が好ましく、更に空気、蒸気、加熱した無機固形物や有機物固形物に接触させる方法が好ましく、更に赤外線や遠赤外線を用いる方法、熱風を用いる方法、過熱水蒸気を用いる方法、加熱した容器に茶葉を接触させる方法などを好ましい方法として例示することができる。
中でも、碾炉などを用いて、輻射熱を利用して茶葉に熱を与えて乾燥を行うのが好ましい。輻射熱を利用して茶葉を加熱することにより、茶葉に独特の炙り香を付けることができる。
碾炉は、煉瓦で囲まれており、煉瓦の輻射熱すなわち遠赤外線による熱を利用した炉である。
(Heat drying treatment)
As a method for the heating and drying treatment, indirect heating using a heat medium is preferable, and more preferably, a method in which the tea leaves are brought into contact with air, steam, or heated inorganic solids or organic solids is preferable. Further preferred examples of the method include a method using infrared rays or far-infrared rays, a method using hot air, a method using superheated steam, and a method in which the tea leaves are brought into contact with a heated container.
Among these, it is preferable to dry the tea leaves by applying heat to them using radiant heat from a furnace, etc. By heating the tea leaves using radiant heat, it is possible to impart a unique roasted aroma to the tea leaves.
A mortar is surrounded by bricks and uses the radiant heat of the bricks, i.e., far infrared heat.
碾炉を用いた加熱乾燥処理では、炉内を上段、中段、下段など複数の段に分けて、各段を順に茶葉を移動させながら乾燥する例を挙げることができる。
この際、複数の段のうち最も温度の高い領域の雰囲気温度を１７０～２２０℃、中でも１８０℃以上或いは２１０℃以下とし、その領域を通過する時間を９０～２１０秒、中でも１００秒以上或いは２００秒以下、その中でも１５０秒以上或いは１９０秒以下とするのが好ましい。
また、全ての段を移動する全段移動時間は、１０～２１分、中でも１２分以上或いは１９分以下、その中でも１３分以上或いは１９分以下とするのが好ましい。
In a heating and drying process using a mill, the inside of the furnace can be divided into multiple stages, such as an upper stage, a middle stage, and a lower stage, and the tea leaves can be dried as they are moved through each stage in turn.
In this case, it is preferable that the atmospheric temperature of the region with the highest temperature among the multiple stages is 170 to 220° C., particularly 180° C. or higher or 210° C. or lower, and the time for passing through that region is 90 to 210 seconds, particularly 100 seconds or higher or 200 seconds or lower, particularly 150 seconds or higher or 190 seconds or lower.
The total stage moving time for moving through all stages is preferably 10 to 21 minutes, more preferably 12 minutes or more or 19 minutes or less, and even more preferably 13 minutes or more or 19 minutes or less.
＜第三加熱工程＞
第二加熱工程後、必要に応じて、茶葉全体の水分含有量を１０ｗｔ％未満に調整するのが好ましい。
<Third heating step>
After the second heating step, if necessary, it is preferable to adjust the moisture content of the whole tea leaves to less than 10 wt %.
第三加熱工程では、つる切り処理を実施した後、必要に応じて粉砕及び選別を行うのが好ましい。 In the third heating step, after the vine cutting process, it is preferable to perform crushing and sorting as necessary.
（つる切り処理）
つる切り処理では、乾燥処理した後、葉脈及び茎を除いて葉肉のみとして選別するのが好ましい。
(Vine cutting process)
In the vine cutting process, it is preferable to dry the vine, remove the veins and stems, and select only the mesophyll.
（粉砕及び選別）
さらに、必要に応じて、葉肉を選別した際の茶葉の径（最長部分の幅×長さ）が２５×３５ｍｍ、中でも幅が２ｍｍ以上或いは１５ｍｍ以下、長さが２ｍｍ以上３０ｍｍ以下となるように、粉砕及び選別するのが好ましい。
(Crushing and sorting)
Furthermore, if necessary, it is preferable to crush and sort the tea leaves so that the diameter (width x length of the longest part) of the tea leaves when the mesophyll is sorted is 25 x 35 mm, with the width being 2 mm or more or 15 mm or less and the length being 2 mm or more and 30 mm or less.
＜本碾茶製造方法により得られる碾茶＞
本碾茶製造方法によれば、製造物である碾茶の硬葉臭を抑制することができ、生菌数を抑制することができ、色沢を良好にすることができる。
具体的には、硬葉臭に関しては、硬葉臭を感じない良好な碾茶を得ることができ、生菌数に関しては５００個／ｇ未満に抑制することができ、色沢に関しては市販の碾茶よりも緑色が濃い碾茶を得ることができる。
<Tencha obtained by this tencha manufacturing method>
According to the present tencha manufacturing method, the hard leaf smell of the product tencha can be suppressed, the viable bacteria count can be reduced, and the color and luster can be improved.
Specifically, with regard to the hard leaf smell, good tencha that does not have the hard leaf smell can be obtained, the viable cell count can be suppressed to less than 500 cells/g, and with regard to color, tencha that is a darker green than commercially available tencha can be obtained.
さらに本碾茶製造方法において、水分調整工程における茶葉の茎部の水分含有量を、第一加熱茶葉の茶葉茎部に対して０．５０～０．９９倍となるように調整し、且つ茶葉非茎部の水分含有量を、第一加熱茶葉の茶葉非茎部に対して１．０３～１．５０倍となるように調整することで、さらに、製造物である碾茶の炙り香を保持することができ、ひね臭を抑制することができ、該碾茶で得た抽出液の水色を良好とすることができる。
具体的には、炙り香に関しては、市販の碾茶よりも炙り香を強く感じる碾茶を得ることができ、ひね臭に関しては感じない程度に抑制することができ、水色に関しては緑色が濃く良好な碾茶を得ることができる。
Furthermore, in this tencha manufacturing method, by adjusting the moisture content of the stem portions of the tea leaves in the moisture adjustment step to be 0.50 to 0.99 times that of the stem portions of the first heated tea leaves, and by adjusting the moisture content of the non-stem portions of the tea leaves to be 1.03 to 1.50 times that of the non-stem portions of the first heated tea leaves, it is possible to further retain the roasted aroma of the finished tencha, suppress the roasted odor, and improve the color of the extract obtained from the tencha.
Specifically, in terms of roasted aroma, it is possible to obtain tencha that has a stronger roasted aroma than commercially available tencha, while the roasted smell can be suppressed to an unnoticeable level, and in terms of the water color, it is possible to obtain good tencha that is a deep green color.
＜＜碾茶の香味向上方法＞＞
上記本碾茶製造方法は、碾茶の香味向上方法として利用することができる。
すなわち、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得、
次に、第一加熱茶葉全体の水分含有量を保持したまま、茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得、
次に、前記水分量調整茶葉を加熱乾燥することにより、碾茶の香味を向上させることができる。
具体的には、碾茶の香味を硬葉臭がなく旨みの強い味わいにすることができる。
<<How to improve the flavor of Tencha>>
The above-mentioned tencha manufacturing method can be used as a method for improving the flavor and aroma of tencha.
That is, the moisture content of the entire tea leaves consisting of the tea leaf stems and the tea leaf non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the tea leaf stems is adjusted to 50.0 to 90.0 wt%, and the moisture content of the tea leaf non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves;
Next, while maintaining the moisture content of the entire first heated tea leaves, the ratio of the moisture content of the stem parts of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of tea leaves/non-stem parts of tea leaves) is adjusted to 1.00 to 1.30 to obtain tea leaves with adjusted moisture content;
Next, the moisture-adjusted tea leaves are heated and dried to improve the flavor and aroma of tencha.
Specifically, the flavor of tencha can be made to have a strong umami taste without the hard leaf smell.
＜＜碾茶の生菌数低減方法＞＞
上記本碾茶製造方法は、碾茶の生菌数低減方法として利用することができる。
すなわち、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得、
次に、第一加熱茶葉全体の水分含有量を保持したまま、茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得、
次に、前記水分量調整茶葉を加熱乾燥することにより、碾茶の生菌数を低減することができる。
具体的には、碾茶の生菌数を、３０００個／ｇ未満、中でも１０００個／ｇ未満、中でも５００個／ｇ未満とすることができる。
<<Method for reducing the number of live bacteria in Tencha>>
The above-mentioned tencha manufacturing method can be used as a method for reducing the viable bacterial count in tencha.
That is, the moisture content of the entire tea leaves consisting of the tea leaf stems and the tea leaf non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the tea leaf stems is adjusted to 50.0 to 90.0 wt%, and the moisture content of the tea leaf non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves;
Next, while maintaining the moisture content of the entire first heated tea leaves, the ratio of the moisture content of the stem parts of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of tea leaves/non-stem parts of tea leaves) is adjusted to 1.00 to 1.30 to obtain tea leaves with adjusted moisture content;
Next, the tea leaves with adjusted moisture content are heated and dried, thereby reducing the viable bacterial count of the tencha tea.
Specifically, the viable cell count of tencha can be less than 3000 cells/g, preferably less than 1000 cells/g, and more preferably less than 500 cells/g.
＜語句の説明＞
本明細書において「Ｘ～Ｙ」（Ｘ，Ｙは任意の数字）と表現する場合、特にことわらない限り「Ｘ以上Ｙ以下」の意と共に、「好ましくはＸより大きい」或いは「好ましくはＹより小さい」の意も包含する。
また、「Ｘ以上」（Ｘは任意の数字）或いは「Ｙ以下」（Ｙは任意の数字）と表現した場合、「Ｘより大きいことが好ましい」或いは「Ｙ未満であることが好ましい」旨の意図も包含する。
<Explanation of terms>
In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it includes the meaning of "X or more and Y or less", as well as "preferably larger than X" or "preferably smaller than Y".
Furthermore, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also includes the intention that "it is preferably greater than X" or "it is preferably less than Y".
以下、本発明を下記実施例及び比較例に基づいてさらに詳述する。但し、本発明は下記実施例に限定されるものではない。 The present invention will be described in further detail below with reference to the following examples and comparative examples. However, the present invention is not limited to the following examples.
＜実施例１＞
原料茶葉として、鹿児島産品種さえみどり（一番茶、無被覆、摘採日２０１９年４月２５日）を使用した。
原料茶葉（生茶葉）を静岡製機製ＧＴ－８Ｓを用いて近赤外線分析したところ、各成分の含有量（質量％）は、全窒素５．３（Ｄ）、遊離アミノ酸３．４、繊維１９．６（Ｃ）、タンニン１０．８であった。
また、原料茶葉（生茶葉）の茶葉全体の水分量は８１．３ｗｔ％であり、茶葉茎部の水分量は７６．６ｗｔ％であり、茶葉非茎部の水分量は８５．２ｗｔ％であった。
なお、茶葉の水分量は、水分計測計（株式会社島津製作所水分計「ＭＯＣ６３ｕ」）を用いて１２０℃の常圧乾燥で計測した（後も同様）。
Example 1
The raw tea leaves used were the Saemidori variety from Kagoshima (first harvest, uncoated, harvested on April 25, 2019).
When the raw tea leaves (raw tea leaves) were analyzed by near-infrared analysis using a Shizuoka Seiki GT-8S, the content (mass%) of each component was found to be 5.3% for total nitrogen (D), 3.4% for free amino acids, 19.6% for fiber (C), and 10.8% for tannins.
In addition, the moisture content of the raw tea leaves (raw tea leaves) was 81.3 wt%, the moisture content of the stem portions of the tea leaves was 76.6 wt%, and the moisture content of the non-stem portions of the tea leaves was 85.2 wt%.
The moisture content of the tea leaves was measured by drying at normal pressure at 120° C. using a moisture meter (Shimadzu Corporation moisture meter "MOC63u") (same applies below).
上記原料茶葉を、生茶葉に蒸気を接触させて過熱加湿気体接触処理した後、茶葉に熱風を接触させて加熱気体接触処理を行って第一加熱茶葉を得、次に、該第一加熱茶葉を回転攪拌羽根付きの回転金網胴内を通して、当該回転金網胴内において茶葉に打圧を加える加圧処理を行って水分量調整茶葉を得、次いで、散茶機を用いて水分量調整茶葉を散茶処理した後、碾炉に供給して茶葉に熱を与えて茶葉の加熱乾燥処理を行い、つる切り、粉砕及び選別を行って碾茶（サンプル）を得た。 The raw tea leaves are subjected to a superheated humidified gas contact process by contacting the raw tea leaves with steam, and then subjected to a heated gas contact process by contacting the tea leaves with hot air to obtain first heated tea leaves, and then the first heated tea leaves are passed through a rotating wire mesh body equipped with a rotating stirring blade and subjected to a pressurizing process in which pressure is applied to the tea leaves inside the rotating wire mesh body to obtain tea leaves with adjusted moisture content, and then the tea leaves with adjusted moisture content are subjected to a tea scattering process using a tea scattering machine, and then the tea leaves are supplied to a tea grinding furnace to apply heat to the tea leaves and perform a heat drying process, and then the tea leaves are cut, crushed and sorted to obtain tencha (sample).
上記過熱加湿気体接触処理では、茶葉搬送入口及び出口以外は密閉された内径２６１ｍｍ、長さ１２５０ｍｍの処理空間にスクリュー状のシャフトを用い、茶葉を５００ｋｇ／ｈの流量で搬送し、処理空間内に１００℃の水蒸気を１００ｋｇ／ｈ量及び乾燥熱風を噴射し、４００℃、１．０ａｔｍの過熱加湿気体とし、茶葉に接触させた。 In the above superheated humidified gas contact treatment, a screw-shaped shaft was used in a treatment space with an inner diameter of 261 mm and a length of 1250 mm, which was sealed except for the tea leaf transport inlet and outlet, and the tea leaves were transported at a flow rate of 500 kg/h. 100°C steam and dry hot air were sprayed into the treatment space at a rate of 100 kg/h, creating a superheated humidified gas of 400°C and 1.0 atm, which was then brought into contact with the tea leaves.
上記加圧処理において、上記回転攪拌羽根付きの回転金網胴は、長さ２．１ｍ、直径３０ｃｍ、網目：長径３ｍｍ×短径３ｍｍの回転金網胴内に回転軸及び多数の攪拌羽根を備えた装置であり、回転金網胴の回転速度４０ｒｐｍに対して、回転軸の回転速度は１９０ｒｐｍに設定した。また、回転金網胴の傾斜角度を５°に設定した。回転金網胴が回転しながら茶葉を移動させることができ、多数の攪拌羽根によって茶葉はたたかれ、病変部など乾燥が進んだ結果、打圧により細かくなった茶葉片は回転金網胴の網目から下に篩い落されるようになっている。 In the above pressurized treatment, the rotating wire mesh drum with rotating stirring blades is a device equipped with a rotating shaft and numerous stirring blades inside a rotating wire mesh drum with a length of 2.1 m, a diameter of 30 cm, and mesh size: major axis 3 mm x minor axis 3 mm. The rotating speed of the rotating wire mesh drum was set to 40 rpm, while the rotating shaft rotation speed was set to 190 rpm. The inclination angle of the rotating wire mesh drum was also set to 5°. The rotating wire mesh drum can move the tea leaves as it rotates, and the tea leaves are beaten by the numerous stirring blades, and as a result of the drying of diseased areas, etc., the tea leaf pieces that have become finer due to the beating pressure are sifted out below the mesh of the rotating wire mesh drum.
上記のように回転金網胴から出た茶葉は、金網からなる箱体に入れて散茶機に搬送され、該散茶機を用いて茶葉を攪拌して、茶葉を冷却させると共に茶葉を分散させた後、続いて、次に説明する碾炉に供給して、茶葉に熱を与えて茶葉の乾燥を行い、続いて、つる切り及び唐箕による選別によって葉と茎を分離した。分離して得た葉の葉肉部分（つる切唐箕後葉）の水分量は８．２％（Ｗ.Ｂ.）であった。
この際用いた碾炉は、側壁が断熱性能に優れた耐火煉瓦からなり、炉内が上段、二段、取出し段、下段に区画され、下段のコンベヤの下の耐火煉瓦で囲われた地下空間に重油燃焼式のバーナーを備えており、バーナーの火焔によって加熱された高温ガスは、火炉から分岐した複数本の煙道に沿って下段からその他の段へと折り返され、碾茶機の側面に設けられた煙突から外部へ排気される構成になっていた。そして、この碾炉内をベルトコンベヤ式の搬送手段に乗せて茶葉を、下段、上段、二段、取出し段の順に移動させながら乾燥し、下段領域の雰囲気温度を２１１℃、下段領域を通過する時間を１分５０秒とし、上段領域の雰囲気温度を１１８℃、上段領域を通過する時間を３分５０秒とし、二段領域の雰囲気温度を１０４℃、二段領域を通過する時間を４分５７秒とし、そして取出し段領域の雰囲気温度を１０１℃、取出し段領域を通過する時間を５分２３秒とし、全段移動時間を１６分とした。
The tea leaves discharged from the rotating wire mesh drum as described above were placed in a wire mesh box and transported to a tea scatterer, where the tea leaves were stirred to cool and disperse, and then fed to a mill, which will be described next, where the tea leaves were heated and dried, and then the leaves and stems were separated by cutting and winnowing. The moisture content of the mesophyll of the leaves obtained by separation (leaves after cutting and winnowing) was 8.2% (W.B.).
The side walls of the mill used on this occasion were made of firebricks with excellent insulating properties, and the interior of the furnace was divided into an upper level, two levels, an extraction level, and a lower level. A heavy oil-fired burner was installed in the underground space surrounded by firebricks below the conveyor of the lower level, and the high-temperature gases heated by the flame of the burner were redirected from the lower level to the other levels along several flues branching off from the furnace, and were exhausted to the outside through a chimney installed on the side of the tea mill. The tea leaves were then placed on a belt conveyor-type transport means inside the mill and dried while moving from the lower tier to the upper tier, second tier and removal tier in that order, with the atmospheric temperature in the lower tier area being 211°C, the time to pass through the lower tier area being 1 minute 50 seconds, the atmospheric temperature in the upper tier area being 118°C, the time to pass through the upper tier area being 3 minutes 50 seconds, the atmospheric temperature in the second tier area being 104°C, the time to pass through the second tier area being 4 minutes 57 seconds, and the atmospheric temperature in the removal tier area being 101°C, the time to pass through the removal tier area being 5 minutes 23 seconds, and the time to move through all tiers being 16 minutes.
上記乾燥処理後、つる切りにより碾炉から出てきた茶葉の葉脈及び茎を葉肉と分離し、更に唐箕を用いて葉肉のみを選別し、さらに茶葉の径（最長部分の幅×長さ）が２５×３５ｍｍとなるように粉砕及び選別し、熱風乾燥により水分量を調整して碾茶（サンプル）を得た。 After the drying process, the veins and stems of the tea leaves that emerged from the mill were separated from the mesophyll by cutting the leaves, and then the mesophyll alone was selected using a winnowing machine. The leaves were then crushed and selected to have a diameter (width x length at the longest part) of 25 x 35 mm, and the moisture content was adjusted by hot air drying to obtain tencha (sample).
＜実施例２＞
実施例１において、過熱加湿気体の温度を３３０℃に変更した以外、実施例１と同様にして、実施例２の碾茶（サンプル）を得た。
Example 2
Example 2 Tencha (sample) was obtained in the same manner as in Example 1, except that the temperature of the superheated humidified gas was changed to 330°C.
＜実施例３＞
実施例１において、過熱加湿気体の温度を３００℃に変更した以外、実施例１と同様にして、実施例３の碾茶（サンプル）を得た。
Example 3
Example 3 Tencha (sample) was obtained in the same manner as in Example 1, except that the temperature of the superheated humidified gas was changed to 300°C.
＜実施例４＞
実施例１において、過熱加湿気体の温度を２６０℃に変更した以外、実施例１と同様にして、実施例４の碾茶（サンプル）を得た。
Example 4
Example 4 Tencha (sample) was obtained in the same manner as in Example 1, except that the temperature of the superheated humidified gas was changed to 260°C.
＜実施例５＞
実施例１において、水蒸気を１２０ｋｇ／ｈ量に変更した以外、実施例１と同様にして、実施例５の碾茶（サンプル）を得た。
Example 5
Example 5 Tencha (sample) was obtained in the same manner as in Example 1, except that the amount of steam was changed to 120 kg/h.
＜実施例６＞
実施例１において、水蒸気を９０ｋｇ／ｈ量に変更した以外、実施例１と同様にして、実施例６の碾茶（サンプル）を得た。
Example 6
Example 6 Tencha (sample) was obtained in the same manner as in Example 1, except that the amount of steam was changed to 90 kg/h.
＜実施例７＞
実施例１において、水蒸気を４０ｋｇ／ｈ量に変更した以外、実施例１と同様にして、実施例７の碾茶（サンプル）を得た。
Example 7
Example 7 Tencha (sample) was obtained in the same manner as in Example 1, except that the amount of steam was changed to 40 kg/h.
＜実施例８＞
実施例１において、過熱加湿気体の温度を３５０℃に変更し、回転金網胴の傾斜角度を２°に変更し、回転軸の回転速度を３００ｒｐｍに変更した以外、実施例１と同様にして、実施例８の碾茶（サンプル）を得た。
Example 8
In Example 1, the temperature of the superheated humidified gas was changed to 350°C, the inclination angle of the rotating wire mesh drum was changed to 2°, and the rotation speed of the rotating shaft was changed to 300 rpm, but the same procedure was followed to obtain tencha (sample) of Example 8.
＜実施例９＞
実施例１において、過熱加湿気体の温度を２６０℃に変更し、回転金網胴の傾斜角度を６°に変更し、回転軸の回転速度を１５０ｒｐｍに変更した以外、実施例１と同様にして、実施例９の碾茶（サンプル）を得た。
<Example 9>
In Example 1, the temperature of the superheated humidified gas was changed to 260°C, the inclination angle of the rotating wire mesh drum was changed to 6°, and the rotation speed of the rotating shaft was changed to 150 rpm. Except for this, the tencha (sample) of Example 9 was obtained in the same manner as in Example 1.
＜実施例１０＞
実施例１において、過熱加湿気体の温度を２６０℃に変更し、回転金網胴の傾斜角度を７°に変更し、回転軸の回転速度を１００ｒｐｍに変更した以外、実施例１と同様にして、実施例１０の碾茶（サンプル）を得た。
Example 10
In Example 1, the temperature of the superheated humidified gas was changed to 260°C, the inclination angle of the rotating wire mesh drum was changed to 7°, and the rotation speed of the rotating shaft was changed to 100 rpm. Except for this, the same procedure was followed as in Example 1 to obtain tencha (sample) of Example 10.
＜比較例１＞
実施例１において、過熱加湿気体の温度を４２０℃に変更した以外、実施例１と同様にして、比較例１の碾茶（サンプル）を得た。
<Comparative Example 1>
A tencha (sample) of Comparative Example 1 was obtained in the same manner as in Example 1, except that the temperature of the superheated humidified gas was changed to 420°C.
＜比較例２＞
実施例１において、過熱加湿気体の温度を２２０℃に変更した以外、実施例１と同様にして、比較例２の碾茶（サンプル）を得た。
<Comparative Example 2>
A tencha (sample) of Comparative Example 2 was obtained in the same manner as in Example 1, except that the temperature of the superheated humidified gas was changed to 220°C.
＜比較例３＞
実施例１において、水蒸気を３０ｋｇ／ｈ量に変更した以外、実施例１と同様にして、比較例３の碾茶（サンプル）を得た。
<Comparative Example 3>
A tencha (sample) of Comparative Example 3 was obtained in the same manner as in Example 1, except that the amount of steam was changed to 30 kg/h.
＜比較例４＞
実施例１において、過熱加湿気体の温度を３５０℃に変更し、回転金網胴の傾斜角度を１°に変更し、回転軸の回転速度を５００ｒｐｍに変更した以外、実施例１と同様にして、比較例４の碾茶（サンプル）を得た。
<Comparative Example 4>
In Example 1, the temperature of the superheated humidified gas was changed to 350°C, the inclination angle of the rotating wire mesh drum was changed to 1°, and the rotation speed of the rotating shaft was changed to 500 rpm. Except for this, tencha (sample) of Comparative Example 4 was obtained in the same manner as in Example 1.
＜含水率＞
茶葉全体の含水率は、水分計測計（株式会社島津製作所水分計「ＭＯＣ６３Ｃ」）を用いて１２０℃の常圧乾燥で計測した。
また、茶葉茎部の含水率は、茶葉全体から茶葉茎部のみを分別・回収した後、同様に水分計測計用いて計測し、茶葉非茎部の含水率は、前記茶葉全体の含水率と前記茶葉茎部の含水率から算出した。
<Moisture content>
The moisture content of the whole tea leaves was measured by drying at normal pressure at 120° C. using a moisture meter (Shimadzu Corporation moisture meter "MOC63C").
The moisture content of the tea leaf stem parts was measured using a moisture meter in the same manner after separating and collecting only the tea leaf stem parts from the whole tea leaves, and the moisture content of the non-stem parts of the tea leaves was calculated from the moisture content of the whole tea leaves and the moisture content of the tea leaf stem parts.
＜クロロフィル含有量＞
茶葉全体のクロロフィル含有量は、茶葉中のクロロフィル含有量は、分光光度計を用いた吸光光度法によって各成分量（ｍｇ／１００ｇ）を測定した。また茶葉非茎部におけるクロロフィル含有量は、茶葉全体を茶葉茎部と茶葉非茎部とを分離して、茶葉非茎部中の各成分含有量（ｍｇ／１００ｇ）を上記同様に測定して得た。茶葉茎部のクロロフィル含有量は、前記茶葉全体のクロロフィル含有量から前記茶葉非茎部のクロロフィル含有量を差し引くことで算出した。
<Chlorophyll content>
The chlorophyll content in the whole tea leaves was measured by measuring the amount of each component (mg/100g) by spectrophotometric method using a spectrophotometer. The chlorophyll content in the non-stem tea leaves was measured by separating the whole tea leaves into the stem tea leaves and the non-stem tea leaves, and measuring the amount of each component (mg/100g) in the non-stem tea leaves in the same manner as above. The chlorophyll content in the stem tea leaves was calculated by subtracting the chlorophyll content in the non-stem tea leaves from the chlorophyll content in the whole tea leaves.
＜繊維量＞
茶葉全体の繊維含有量は、酵素－重量法により得られる天然物由来の不溶性食物繊維と水溶性食物繊維とを検出し、食物繊維量（酵素－重量法）とした。
<Fiber content>
The fiber content of the whole tea leaves was determined by detecting the insoluble dietary fiber and soluble dietary fiber derived from natural products using an enzymatic-gravimetric method, and the dietary fiber content was recorded as the amount of dietary fiber (enzymatic-gravimetric method).
＜生菌数の測定＞
一般生菌数については、標準寒天混釈平板培養法を用いた。それぞれのサンプルに滅菌生理食塩水を添加し、１０倍および１００倍の混釈培養液を調製した。それぞれの希釈混合液を２枚のシャーレに無菌的に１ｍｌずつ接種した。次いで、滅菌後保温（４５～５５℃）しておいた標準寒天培地をシャーレに約２０ｍｌ分注し、混釈後、表面を無菌的に乾燥し、３５℃±１℃で、４８±２時間培養した。その後、すべての平板中の集落を測定し、その平均値に希釈倍率を乗じた値を一般生菌数とした。
また、大腸菌群については、ＢＴＢ加乳糖ブイヨン発酵管によるガス発生試験法を用いた。上記一般生菌数と同様にして希釈混合液を調製し、１０倍希釈混合液を、ＢＴＢ加乳糖ブイヨン培地が分注されたダーラム管入り試験管に無菌的に１ｍｌずつ接種した。３５℃±１℃において４８±２時間培養した後、培地色の黄変の有無から酸の産生の有無、およびガスの発生の有無について調べた。酸を産生しガスが発生した場合、陽性と判定した。陽性となった試験管の培養液の１白金耳量をＥＭＢ寒天培地平板上に画線塗抹し、３５℃±１℃で２４±２時間培養した。平板上に金属光沢～暗紫赤色の定型的集落を形成した場合に陽性と判定した。
<Measurement of viable bacteria count>
The general viable count was determined using a standard agar pour plate culture method. Sterile saline was added to each sample to prepare 10-fold and 100-fold pour cultures. 1 ml of each diluted mixture was aseptically inoculated into two petri dishes. Next, about 20 ml of standard agar medium that had been sterilized and kept warm (45-55°C) was poured into the petri dishes, and after pouring, the surface was dried aseptically and cultured at 35°C±1°C for 48±2 hours. After that, the colonies on all plates were counted, and the average value multiplied by the dilution rate was used as the general viable count.
For the coliform bacteria, a gas generation test using a BTB lactose broth fermentation tube was used. A diluted mixture was prepared in the same manner as the general viable cell count, and 1 ml of the 10-fold diluted mixture was aseptically inoculated into a Durham tube-equipped test tube into which BTB lactose broth medium had been dispensed. After culturing at 35°C±1°C for 48±2 hours, the presence or absence of acid production and gas generation was examined based on the presence or absence of yellowing of the medium color. If acid was produced and gas was generated, it was judged as positive. One platinum loopful of the culture medium from the positive test tube was streaked on an EMB agar medium plate and cultured at 35°C±1°C for 24±2 hours. If typical colonies with a metallic luster to dark purple-red color were formed on the plate, it was judged as positive.
＜官能試験＞
実施例・比較例で得られた碾茶（サンプル）について、碾茶の開発・製造に従事する１０人のパネラーを選出し、以下の評価方法に基づいて実施し、合議の結果、最も多かった評価を採用することとし、総合評価についても合議による結果を採用した。
<Sensory test>
Ten panelists engaged in the development and production of tencha were selected to evaluate the tencha (samples) obtained in the Examples and Comparative Examples based on the following evaluation method. After consensus was reached, it was decided that the most common evaluation would be adopted, and the consensus result was also used for the overall evaluation.
先ず、事前にパネラーに、各実施例・比較例で得られた碾茶（サンプル）を、ネットカップをセットした米国式審査茶碗に３ｇ入れ、沸騰水を２００ｃｃ注ぎ５分後にネットカップを持ち上げ、得られた抽出液について「硬葉臭」を評価した。「色沢」及び「生菌抑制」については、得られたサンプル（碾茶）を用いて別途測定・評価した。 First, the panelists placed 3 g of tencha (sample) obtained in each Example and Comparative Example in an American-style tea bowl equipped with a net cup, poured 200 cc of boiling water into it, and after 5 minutes lifted the net cup to evaluate the "hard leaf odor" of the resulting extract. The "color" and "inhibition of live bacteria" were measured and evaluated separately using the obtained sample (tencha).
＜硬葉臭＞
実施例・比較例で得られた碾茶（サンプル）について、碾茶の開発・製造に従事する１０人のパネラーを選出し、以下の評価方法に基づいて実施し、合議の結果、最も多かった評価を採用した。なお、硬葉臭の評価においては、陰性対象として第一加熱工程の代わりに蒸機による蒸熱のみを実施したサンプルを用いた。
４(very good) ：硬葉臭を感じない、非常に良好。
３(good) ：硬葉臭をわずかに感じるが、良好。
２(poor) ：硬葉臭を感じる、良くない（陰性対照よりは弱いが、不快である）。
１(very poor) ：硬葉臭を強く感じる、非常に良くない（陰性対照と同等）。
<Hard leaf odor>
Ten panelists engaged in the development and manufacture of tencha were selected to evaluate the tencha samples obtained in the Examples and Comparative Examples based on the following evaluation methods, and the most common evaluation was adopted after consensus was reached. In addition, in the evaluation of hard leaf odor, a sample that was subjected to only steaming in a steamer instead of the first heating step was used as a negative control.
4 (very good): No hard leaf smell, very good.
3 (good): A slight hard leaf smell is felt, but it is good.
2 (poor): Smell of hard leaves is noticeable, not good (weaker than the negative control, but still unpleasant).
1 (very poor): Strong hard leaf smell, very bad (same as negative control).
＜生菌抑制＞
実施例・比較例で得られた碾茶（サンプル）について、上記の方法で一般生菌数及び大腸菌群の生菌数を測定し、下記の評価とした。
４(very good) ：一般生菌数が１０００個／ｇ未満であり、大腸菌群が陰性であり、非常に良好。
３(good) ：一般生菌数が１０００個／ｇ以上２０００個／ｇ未満であり、大腸菌群が陰性であり、良好。
２(poor) ：一般生菌数が２０００個／ｇ以上３０００個／ｇ未満であり、大腸菌群が陰性であるが、良くない。
１(very poor) ：一般生菌数が３０００個／ｇ以上であり、大腸菌群も陽性であり、問題あり。
<Suppression of live bacteria>
For the tencha (samples) obtained in the Examples and Comparative Examples, the general viable cell count and the viable cell count of coliform bacteria were measured by the above-mentioned method, and the results were evaluated as follows.
4 (very good): The general viable cell count is less than 1,000/g, and the coliform bacteria are negative, which is very good.
3 (good): The general viable cell count is 1,000 cells/g or more and less than 2,000 cells/g, and the coliform bacteria are negative, which is good.
2 (poor): The general viable cell count is between 2,000 and 3,000 cells/g, and the coliform bacteria test is negative, but not good.
1 (very poor): The general viable cell count is 3,000 or more per gram, and the coliform bacteria are also positive, indicating a problem.
＜色沢＞
実施例・比較例で得られた碾茶（サンプル）について、美砕機（寺田製作所社製）で臼の隙間を５Ａになるように調整し、平均粒子径が２０～３０μｍになるように粉砕した。碾茶の開発・製造に従事する１０人のパネラーを選出し、色調（Ｌ＊、ａ＊、ｂ＊）の測定結果と合わせて、以下の評価方法に基づいて実施し、合議の結果、最も多かった評価を採用した。
４(very good) ：鮮緑色のある冴えた色があり、良好な物である。
３(good) ：鮮緑色がやや弱くなり、冴えが若干失われているが、品質上問題無い物である。
２(poor) ：鮮緑色が弱くなり、冴えが失われている物である。
１(very poor) ：黄色みや白みを帯びた色で商品に適さない物である。
<Color>
The tencha (samples) obtained in the examples and comparative examples were ground in a Bi-crusher (Terada Manufacturing Co., Ltd.) with the mill gap adjusted to 5A, so that the average particle size was 20 to 30 μm. Ten panelists engaged in the development and production of tencha were selected and, in addition to the measurement results of color tone (L*, a*, b*), they were evaluated according to the following method, and after consensus, the most popular evaluation was adopted.
4 (very good): Bright green with a clear color, in good condition.
3 (good): The bright green color has faded slightly and the brightness has been slightly lost, but there is no problem with the quality.
2 (poor): The bright green color has weakened and lost its brightness.
1 (very poor): Yellowish or whitish in color and not suitable for sale.
（総合評価）
上述の「硬葉臭」、「色沢」及び「生菌抑制」の評価に基づき、以下の評価基準によって総合評価を決定した。
◎：合計点数が１１点以上である。
○：合計点数が６～１０点であり、且つ「１」の評価がない。
×：合計点数が５点以下である、もしくは評価に「１」がある。
(comprehensive evaluation)
Based on the above evaluations of "hard leaf odor,""color and luster," and "viable bacteria inhibition," an overall evaluation was determined according to the following evaluation criteria.
A: The total score is 11 or more.
A: The total score is 6 to 10 points, and there is no rating of "1".
×: The total score is 5 or less, or there is a rating of "1".
（考察）
上記実施例・比較例の結果、並びに、これまで本発明者が行ってきた試験結果から、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得、次に、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得、次に、前記水分量調整茶葉を加熱乾燥するようにして碾茶を製造すれば、硬葉臭を抑制でき、生菌数を抑制することができ、しかも色沢を良好とすることができることが分かった。
(Discussion)
From the results of the above Examples and Comparative Examples, as well as the results of tests conducted by the inventor so far, it has been found that if the moisture content of the entire tea leaves consisting of the stem and non-stem portions of the tea leaves is adjusted to 45.0 to 80.0 wt%, the moisture content of the stem portions of the tea leaves to 50.0 to 90.0 wt%, and the moisture content of the non-stem portions of the tea leaves to 40.0 to 80.0 wt%, first heated tea leaves are obtained, and then the ratio of the moisture content of the stem portions of the tea leaves to the moisture content of the non-stem portions of the tea leaves (stem portions of tea leaves/non-stem portions of tea leaves) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first heated tea leaves, thereby obtaining tea leaves with adjusted moisture content, and then the tea leaves with adjusted moisture content are heated and dried to produce tencha, it is possible to suppress the hard leaf odor, suppress the number of live bacteria, and achieve a good color and luster.
＜実施例１１＞
実施例３において、回転金網胴の傾斜角度を１°に変更した以外、実施例３と同様にして、実施例１１の碾茶（サンプル）を得た。
Example 11
The tencha (sample) of Example 11 was obtained in the same manner as in Example 3, except that the inclination angle of the rotating wire mesh drum was changed to 1°.
＜実施例１２＞
実施例３において、回転金網胴の傾斜角度を２°に変更した以外、実施例３と同様にして、実施例１２の碾茶（サンプル）を得た。
Example 12
The tencha (sample) of Example 12 was obtained in the same manner as in Example 3, except that the inclination angle of the rotating wire mesh drum was changed to 2°.
＜実施例１３＞
実施例３において、回転金網胴の傾斜角度を６°に変更した以外、実施例３と同様にして、実施例１３の碾茶（サンプル）を得た。
Example 13
The tencha (sample) of Example 13 was obtained in the same manner as in Example 3, except that the inclination angle of the rotating wire mesh drum was changed to 6°.
＜実施例１４＞
実施例３において、回転金網胴の傾斜角度を７°に変更した以外、実施例３と同様にして、実施例１４の碾茶（サンプル）を得た。
<Example 14>
The tencha (sample) of Example 14 was obtained in the same manner as in Example 3, except that the inclination angle of the rotating wire mesh drum was changed to 7°.
＜実施例１５＞
実施例３において、碾炉の二段領域の雰囲気温度を１２０℃に変更した以外、実施例３と同様にして、実施例１５の碾茶（サンプル）を得た。
Example 15
The tencha (sample) of Example 15 was obtained in the same manner as in Example 3, except that the atmospheric temperature in the second stage region of the mill was changed to 120°C.
＜実施例１６＞
実施例３において、碾炉の二段領域の雰囲気温度を１１５℃に変更した以外、実施例３と同様にして、実施例１６の碾茶（サンプル）を得た。
<Example 16>
The tencha (sample) of Example 16 was obtained in the same manner as in Example 3, except that the atmospheric temperature in the second stage region of the mill was changed to 115°C.
＜実施例１７＞
実施例３において、碾炉の二段領域の雰囲気温度を１００℃に変更した以外、実施例３と同様にして、実施例１７の碾茶（サンプル）を得た。
<Example 17>
The tencha (sample) of Example 17 was obtained in the same manner as in Example 3, except that the atmospheric temperature in the second stage region of the mill was changed to 100°C.
＜実施例１８＞
実施例３において、碾炉の二段領域の雰囲気温度を９５℃に変更した以外、実施例３と同様にして、実施例１８の碾茶（サンプル）を得た。
<Example 18>
The tencha (sample) of Example 18 was obtained in the same manner as in Example 3, except that the atmospheric temperature in the second stage region of the mill was changed to 95°C.
＜実施例１９＞
実施例３において、過熱加湿気体の温度を２６０℃に変更し、水蒸気を１２０ｋｇ／ｈ量に変更し、回転金網胴の傾斜角度を１°に変更し、回転軸の回転速度を１２０ｒｐｍに変更した以外、実施例３と同様にして、実施例１９の碾茶（サンプル）を得た。
<Example 19>
In Example 3, the temperature of the superheated humidified gas was changed to 260°C, the amount of steam was changed to 120 kg/h, the inclination angle of the rotating wire mesh drum was changed to 1°, and the rotation speed of the rotating shaft was changed to 120 rpm. Except for this, the tencha (sample) of Example 19 was obtained in the same manner as in Example 3.
＜実施例２０＞
実施例３において、過熱加湿気体の温度を３５０℃に変更し、水蒸気を４０ｋｇ／ｈ量に変更し、回転金網胴の傾斜角度を７°に変更し、回転軸の回転速度を３５０ｒｐｍに変更した以外、実施例３と同様にして、実施例２０の碾茶（サンプル）を得た。
<Example 20>
In Example 3, the temperature of the superheated humidified gas was changed to 350°C, the amount of steam was changed to 40 kg/h, the inclination angle of the rotating wire mesh drum was changed to 7°, and the rotation speed of the rotating shaft was changed to 350 rpm. Except for this, the tencha (sample) of Example 20 was obtained in the same manner as in Example 3.
＜官能試験＞
実施例・比較例で得られた碾茶（サンプル）実施例１１～２０について、アルミ蒸着袋に密封し、常温で３か月間保管した後、「炙り香」、「ひね臭」及び「抽出液の水色」について以下の評価方法に基づき評価した。
<Sensory test>
The tencha (samples) of Examples 11 to 20 obtained in the Examples and Comparative Examples were sealed in aluminum-coated bags and stored at room temperature for three months, after which the "roasted aroma,""tartsmell," and "color of the extract" were evaluated according to the following evaluation methods.
先ず、事前にパネラーに、各実施例・比較例で得られた碾茶（サンプル）を、ネットカップをセットした米国式審査茶碗に３ｇ入れ、沸騰水を２００ｃｃ注ぎ５分後にネットカップを持ち上げ、得られた抽出液について「炙り香」、「ひね臭」を評価した。「抽出液の水色」については、得られたサンプル（碾茶）を用いて別途測定・評価した。 First, the panelists placed 3 g of tencha (sample) obtained in each Example and Comparative Example in an American-style tea bowl fitted with a net cup, poured 200 cc of boiling water into it, and after 5 minutes lifted the net cup to evaluate the "roasted aroma" and "tart smell" of the resulting extract. The "water color of the extract" was measured and evaluated separately using the obtained sample (tencha).
＜炙り香＞
「炙り香」のコントロールとして実施例２を選択した。その後、パネラー間でコントロールの香りについてディスカッションを行ってもらうことで、コントロールにおける「炙り香」の共通認識を持つようにした。
そして、実施例・比較例で得られた碾茶（サンプル）から抽出して得られた抽出液（評価サンプル）を、各パネラーに飲用してもらい、それぞれ次の基準に基づき評価を行った。なお、「炙り香」の評価の陰性対象としては、含気状態でクラフト袋に入れ、常温で３か月間保管したサンプルを用いた。
Ａ(very good) ：しっかり感じる。
Ｂ(good) ：感じる（陰性対象よりも明らかに感じる）。
Ｃ(poor) ：僅かに感じる（陰性対象よりはわずかに感じるものの、不十分）。
Ｄ(very poor) ：感じない（陰性対象と同等）。
＜Roasted aroma＞
Example 2 was selected as a control for the "roasted aroma." After that, the panelists discussed the aroma of the control, so that they had a common understanding of the "roasted aroma" of the control.
The panelists were then asked to drink the extracts (evaluation samples) obtained by extracting the tencha (samples) obtained in the Examples and Comparative Examples, and evaluated them based on the following criteria. As a negative control for the evaluation of "roasted aroma," a sample that had been placed in an air-containing craft bag and stored at room temperature for three months was used.
A (very good): I can feel it firmly.
B (good): Feel (feel more clearly than the negative object).
C (poor): Slightly felt (slightly more felt than the negative control, but insufficient).
D (very poor): Not felt (same as negative control).
＜ひね臭＞
「ひね臭」のコントロールとしては、各実施例の製造直後品と比較することによって、評価を行った。
Ａ(very good) ：感じない、非常に良好（コントロールと同等）。
Ｂ(good) ：わずかに感じる程度であり、パネラーの中には感じないとの評価をした者もいた。良好。
Ｃ(poor) ：パネラーの過半数が感じると評価した。良くない。
＜Smell of rottenness＞
As a control for the "sour smell," evaluation was performed by comparing with the products immediately after production of each Example.
A (very good): Not noticeable, very good (same as control).
B (good): Slightly noticeable, with some panelists stating that they did not notice anything. Good.
C (poor): The majority of the panelists felt this was not good.
＜抽出液の水色＞
各実施例・比較例で得られた碾茶（サンプル）を、ネットカップをセットした米国式審査茶碗に３ｇ入れ、沸騰水を２００ｃｃ注ぎ５分後にネットカップを持ち上げ、得られた抽出液について「抽出液の水色」を評価した。なお「抽出液の水色」のコントロールは、各実施例の製造直後品とし、保管後のものと比較することによって、評価を行った。
Ａ(very good) ：変化がほとんどない（コントロールと同等）。
Ｂ(good) ：わずかに変化した程度であり、パネラーの中には変化がないと評価をした者もいた。良好。
Ｃ(poor) ：パネラーの過半数が変化ありと評価した。良くない。
<Light color of extract>
3 g of the tencha (sample) obtained in each Example and Comparative Example was placed in an American-style tea bowl with a net cup, 200 cc of boiling water was poured in, and the net cup was lifted after 5 minutes, and the "color of the extract" was evaluated for the extract obtained. The control for the "color of the extract" was the product immediately after production of each Example, and the evaluation was carried out by comparing it with that after storage.
A (very good): Almost no change (same as control).
B (good): There was only a slight change, and some panelists evaluated that there was no change. Good.
C (poor): The majority of the panelists evaluated that there was a change. Not good.
（総合評価）
上述の「炙り香」、「ひね臭」及び「抽出液の水色」の評価に基づき、以下の評価基準によって総合評価を決定した。
◎：評価がすべて「Ａ」である。
○：評価がすべて「Ａ」ではないが、「Ｃ」もない。
×：評価に「Ｃ」が一つ以上ある。
(comprehensive evaluation)
Based on the above evaluations of "roasted aroma,""tartodor," and "color of the extract," an overall evaluation was determined according to the following evaluation criteria.
⊚: All ratings are "A".
○: Not all the ratings are "A", but there are no "C" ratings either.
×: One or more evaluations are "C".
（考察）
上記実施例・比較例の結果、並びに、これまで本発明者が行ってきた試験結果から、茶葉茎部及び茶葉非茎部からなる茶葉全体の水分含有量を４５．０～８０．０ｗｔ％に調整し、茶葉茎部の水分含有量を５０．０～９０．０ｗｔ％に調整し、且つ茶葉非茎部の水分含有量を４０．０～８０．０ｗｔ％に調整することにより第一加熱茶葉を得、次に、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整すると共に、さらに、回転金網胴の傾斜角度や回転速度を調整したり、碾炉の雰囲気温度を調整したり、過熱加湿気体の温度及び水蒸気量を調整したりして、水分調整工程における茶葉茎部と非茎部の水分含有量、第二加熱工程における茶葉全体と茎部と非茎部の水分含有量、第一加熱工程における茎部と非茎部のクロロフィル含有量、及び第二加熱工程における茎部と非茎部のクロロフィル含有量を調整することにより、硬葉臭を抑制でき、生菌数を抑制することができ、しかも色沢をも良好とすることができることに加えて、保管した際に炙り香を保持することができ、且つ保管した際のひね臭を抑制でき、さらには保管した際に抽出水の水色を良好に保持できることが分かった。
(Discussion)
From the results of the above Examples and Comparative Examples, as well as the results of tests conducted by the present inventor, it has been found that the moisture content of the entire tea leaves consisting of the stems and non-stem parts of the tea leaves is adjusted to 45.0 to 80.0 wt%, the moisture content of the stems of the tea leaves is adjusted to 50.0 to 90.0 wt%, and the moisture content of the non-stem parts of the tea leaves is adjusted to 40.0 to 80.0 wt%, to obtain first-heated tea leaves, and then, while maintaining the moisture content of the entire first-heated tea leaves, the ratio of the moisture content of the stems of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of the tea leaves/non-stem parts of the tea leaves) is adjusted to 1.00 to 1.30, and further, by adjusting the inclination angle and rotation speed of the rotating wire mesh drum and the atmosphere of the mill, the first-heated tea leaves can be obtained. It has been found that by adjusting the temperature or the temperature and amount of water vapor of the superheated humidified gas, the moisture content of the stem and non-stem parts of the tea leaves in the moisture adjustment process, the moisture content of the whole tea leaves, the stem and non-stem parts in the second heating process, the chlorophyll content of the stem and non-stem parts in the first heating process, and the chlorophyll content of the stem and non-stem parts in the second heating process, it is possible to suppress the hard-leaf odor, reduce the number of live bacteria, and improve the color and luster.It is also possible to retain the roasted aroma during storage, suppress the twisted odor during storage, and further to maintain the color of the extraction water well during storage.
Claims (11)
次に、回転金網胴内に回転攪拌羽根を備えた装置を用いた処理によって、第一加熱茶葉全体の水分含有量を保持したまま茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得（第一加熱茶葉を処理して水分量調整茶葉を得る工程を「水分調整工程」と称する）、
次に、碾炉を用いた処理によって、前記水分量調整茶葉を加熱乾燥する（この工程を「第二加熱工程」と称する）ことを特徴とする、碾茶の製造方法。 By the superheated and humidified gas contact treatment, the moisture content of the entire tea leaves consisting of the stem and non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the stem portions is adjusted to 50.0 to 90.0 wt%, and the moisture content of the non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves (the process up to obtaining the first heated tea leaves is referred to as the "first heating process");
Next , the ratio of the moisture content of the stem parts of the tea leaves to the moisture content of the non-stem parts of the tea leaves (stem parts of the tea leaves/non-stem parts of the tea leaves) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first heated tea leaves by processing using a device equipped with a rotating stirring blade inside a rotating wire mesh barrel, thereby obtaining tea leaves with adjusted moisture content (the process of processing the first heated tea leaves to obtain tea leaves with adjusted moisture content is referred to as the "moisture adjustment process");
Next, the moisture-adjusted tea leaves are heated and dried using a mill (this step is referred to as the "second heating step").
次に、回転金網胴内に回転攪拌羽根を備えた装置を用いた処理によって、第一加熱茶葉全体の水分含有量を保持したまま、茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得、
次に、碾炉を用いた処理によって、前記水分量調整茶葉を加熱乾燥することを特徴とする、碾茶の香味向上方法。 by subjecting the tea leaves to a superheated and humidified gas contact treatment, the moisture content of the entire tea leaves consisting of the stem portions and non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the stem portions is adjusted to 50.0 to 90.0 wt%, and the moisture content of the non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves;
Next, by processing using a device equipped with a rotating stirring blade inside a rotating wire mesh drum, the ratio of the moisture content of the tea leaf stem parts to the moisture content of the tea leaf non-stem parts (tea leaf stem parts/tea leaf non-stem parts) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first heated tea leaves, thereby obtaining tea leaves with adjusted moisture content;
Next, the method for improving the flavor of tencha tea comprises heating and drying the tea leaves with adjusted moisture content by treatment using a mill .
次に、回転金網胴内に回転攪拌羽根を備えた装置を用いた処理によって、第一加熱茶葉全体の水分含有量を保持したまま、茶葉非茎部の水分含有量に対する、茶葉茎部の水分含有量の比率（茶葉茎部／茶葉非茎部）を１．００～１．３０に調整することによって、水分量調整茶葉を得、
次に、碾炉を用いた処理によって、前記水分量調整茶葉を加熱乾燥することを特徴とする、碾茶の生菌数低減方法。 by subjecting the tea leaves to a superheated and humidified gas contact treatment, the moisture content of the entire tea leaves consisting of the stem portions and non-stem portions is adjusted to 45.0 to 80.0 wt%, the moisture content of the stem portions is adjusted to 50.0 to 90.0 wt%, and the moisture content of the non-stem portions is adjusted to 40.0 to 80.0 wt%, thereby obtaining first heated tea leaves;
Next, by processing using a device equipped with a rotating stirring blade inside a rotating wire mesh drum, the ratio of the moisture content of the tea leaf stem parts to the moisture content of the tea leaf non-stem parts (tea leaf stem parts/tea leaf non-stem parts) is adjusted to 1.00 to 1.30 while maintaining the moisture content of the entire first heated tea leaves, thereby obtaining tea leaves with adjusted moisture content;
Next, the method for reducing the viable bacterial count in tencha tea is characterized by heating and drying the tea leaves with adjusted moisture content by treatment using a mill .
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| JP2018108033A (en) | 2016-12-28 | 2018-07-12 | 株式会社堀口園 | Method for producing powdered green tea and method for improving the color of powdered green tea |
| JP2019076020A (en) | 2017-10-24 | 2019-05-23 | カワサキ機工株式会社 | Hiki cha (tea) processing apparatus |
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| JP2018108033A (en) | 2016-12-28 | 2018-07-12 | 株式会社堀口園 | Method for producing powdered green tea and method for improving the color of powdered green tea |
| JP2019076020A (en) | 2017-10-24 | 2019-05-23 | カワサキ機工株式会社 | Hiki cha (tea) processing apparatus |
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