JPH0695882B2 - Fermented tea beverage - Google Patents
Fermented tea beverageInfo
- Publication number
- JPH0695882B2 JPH0695882B2 JP17820292A JP17820292A JPH0695882B2 JP H0695882 B2 JPH0695882 B2 JP H0695882B2 JP 17820292 A JP17820292 A JP 17820292A JP 17820292 A JP17820292 A JP 17820292A JP H0695882 B2 JPH0695882 B2 JP H0695882B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- fermented tea
- fermented
- beverage
- tea beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Tea And Coffee (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、発酵茶の浸出液をベ
ースとし、これに甘味料、酸味料等を添加して得られる
発酵茶飲料に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented tea beverage obtained by adding a sweetener, an acidulant and the like to a fermented tea infusion as a base.
【０００２】[0002]
【従来の技術】茶は、つばき（山茶）科に属する暖地性
常緑灌木の茶樹の葉を摘んで加工したものである。茶摘
みは、若葉を順次手摘みしたのち、かなり成長した葉を
葉柄ごと手または機械摘みをする。日本では、５〜１１
月に１〜４回茶摘みし、この順序で緑茶を一番茶，二番
茶，三番茶などと呼んでいる。しかし、茶は、包括的に
は、発酵過程の有無またはその程度により、通常次の３
種類に分けられている。2. Description of the Related Art Tea is obtained by picking and processing leaves of a tea plant of a temperate evergreen shrub belonging to the Tsubaki (Yamacha) family. In tea picking, young leaves are sequentially picked by hand, and then leaves that have grown considerably are picked with petioles by hand or machine. 5-11 in Japan
The tea is picked 1 to 4 times a month, and green tea is called the first, second, and third tea in this order. However, tea is generally classified into the following three types depending on the presence or absence of the fermentation process or its degree.
It is divided into types.
【０００３】１）不発酵茶（緑茶）：玉露，玉緑茶（ぐ
り茶），まっ茶（てん茶），せん茶，番茶，粉茶，芽
茶，ほうじ茶等 ２）発酵茶；紅茶等 ３）半発酵茶：ウーロン（烏龍）茶，パオチョン（包
種）茶，ジャスミン茶等 これらの茶の種類の違いは、原料の精選度による差だけ
でなく、一般に食品成分上の差異と関係が深い。すなわ
ち、緑茶は一般にたんぱく質（アミノ酸）とビタミン
（とりわけビタミンＣ）が多く、紅茶は糖質とニコチン
酸が多い。1) Unfermented tea (green tea): Gyokuro, Gyokucha (green tea), Green tea (tencha), Sencha, Bancha, powdered tea, Mechacha, Hojicha, etc. 2) Fermented tea; Black tea, etc. 3) Semi-fermented tea Tea: Oolong tea, Paochon tea, Jasmine tea, etc. The difference in the types of these teas is generally related to the difference in the food ingredients as well as the difference in the raw material selection. That is, green tea is generally high in proteins (amino acids) and vitamins (especially vitamin C), and black tea is high in sugars and nicotinic acid.
【０００４】世界的にみれば、極東からアフリカ北部へ
と緑茶地帯がひろがり、これらの地域ではビタミンＣの
欠乏を緑茶によって補っているところもある。In the world, green tea areas spread from the Far East to northern Africa, and in some of these areas, the deficiency of vitamin C is supplemented by green tea.
【０００５】不発酵茶である緑茶は、熱湯または温湯に
よる浸出液を飲むのが一般的であり、これに他の添加物
を加えて飲むといった例は余り知られていない。半発酵
茶であるウーロン茶，パオチョン茶，ジャスミン茶等も
同様である。Green tea, which is an unfermented tea, is generally drunk by hot water or hot water, and there are few known examples of drinking it by adding other additives to it. The same applies to semi-fermented teas such as oolong tea, paochon tea, and jasmine tea.
【０００６】発酵茶の代表である紅茶の場合には、その
浸出液に砂糖，ミルクあるいはレモン等を添加して飲む
のが一般的である。また、紅茶は、その浸出液に砂糖と
ミルクまたはレモンを添加して、缶入りの「ミルクティ
ー」または「レモンティー」として販売されているもの
もある。In the case of black tea, which is a representative of fermented tea, it is common to add sugar, milk, lemon or the like to the infusion thereof and drink it. In addition, some teas are sold as canned "milk tea" or "lemon tea" by adding sugar and milk or lemon to the infusion.
【０００７】[0007]
【発明が解決しようとする課題】しかし、上述した二番
茶，三番茶を発酵させてつくった発酵茶の浸出液をベー
スとし、これに甘味料や酸味料を加えた発酵茶飲料は未
だ知られていない。However, a fermented tea beverage in which a sweetener or an acidulant is added to the infusion of fermented tea prepared by fermenting the above-mentioned second and third teas is still unknown. Absent.
【０００８】この発明は、このような事情に鑑みなされ
たもので、上記二番茶，三番茶の発酵茶の特有の風味と
香りを有し、かつ適度の甘味と酸味を有する発酵茶飲料
を提供することを目的とする。The present invention has been made in view of the above circumstances, and provides a fermented tea beverage having a flavor and aroma peculiar to the fermented teas of the above-mentioned No. 2 and No. 3 teas, and having appropriate sweetness and sourness. The purpose is to do.
【０００９】[0009]
【課題を解決するための手段】この発明が提供する発酵
茶飲料は、成長した茶樹の葉を葉柄ごと摘みとった二番
茶および／または三番茶を発酵させて得られる発酵茶の
浸出液に適量の甘味料と酸味料を添加してなる飲料であ
る。The fermented tea beverage provided by the present invention has a suitable amount of a fermented tea exudate obtained by fermenting second and / or third tea obtained by picking leaves of a grown tea tree together with petioles. It is a beverage prepared by adding a sweetener and an acidulant.
【００１０】上記甘味料としては、蜂蜜，砂糖，果糖，
ブトウ糖，オリゴ糖等の糖類を使用することができる。
また、上記酸味料としては、レモン，ユズ，ダイダイ等
の柑橘類の果汁，クエン酸，酢等を使用することができ
る。The sweeteners include honey, sugar, fructose,
Sugars such as butter sugar and oligosaccharide can be used.
Moreover, as the above-mentioned acidulant, citrus juice such as lemon, yuzu, daidai, etc., citric acid, vinegar and the like can be used.
【００１１】なお、酸化防止剤，防腐剤を必要に応じ添
加することもできる。An antioxidant and a preservative may be added as required.
【００１２】[0012]
【作用】この発明による発酵茶飲料は、上記二番茶，三
番茶の発酵茶の浸出液をベースとし、これに適量の甘味
料と酸味料を添加してつくるので、発酵茶の特有の風味
と香りに適度の甘味と酸味が加わった爽快な風味を有し
ている。The fermented tea beverage according to the present invention is prepared by adding a suitable amount of sweetener and acidulant to the infusion of the fermented tea of the above-mentioned No. 2 and No. 3 teas. It has a refreshing flavor with moderate sweetness and sourness.
【００１３】[0013]
【実施例】以下、この発明の実施例を説明する。Embodiments of the present invention will be described below.
【００１４】（実施例１） （１）発酵茶の製造 まず、発酵茶を次の要領で製造した。Example 1 (1) Production of Fermented Tea First, fermented tea was produced in the following manner.
【００１５】葉柄ごと摘みとった約５ｋｇの二番茶と
三番茶（ただし三番茶は葉のみ）を低温除湿乾燥機に入
れて徐々に水分を蒸発させた。About 5 kg of No. 2 and No. 3 teas (however, No. 3 tea was leaves only) picked together with the petioles were put in a low temperature dehumidifying dryer to gradually evaporate the water content.
【００１６】茶の水分が６０〜６５％となったところ
で、これを揉捻機に移し、もみ台の上で軽く圧力をかけ
てもんだ。葉がねじれてやや細くなったところで、細か
くほぐし、ふるい分け機にかけてばらばらにした。When the water content of tea became 60 to 65%, it was transferred to a kneading machine and lightly pressed on a paddle. When the leaves were twisted and slightly thinned, they were loosened and finely divided by a sieving machine.
【００１７】細かくほぐしたもみ茶を、約２５℃、相
対湿度９５％以上の発酵室に入れて４〜５cmの厚さに広
げ、約４時間発酵させた。The finely loosened tea leaves were placed in a fermentation chamber at about 25 ° C. and a relative humidity of 95% or more, spread to a thickness of 4 to 5 cm, and fermented for about 4 hours.
【００１８】茶の色が黄色を増し紅褐色を呈したとこ
ろで、発酵茶をほぐして発酵室から乾燥機に入れ、約１
１０℃の熱風を吹き付けて酵素を不活性化し、発酵を停
止させた。When the color of tea increases to yellow and becomes reddish brown, the fermented tea is unraveled and put in a dryer from the fermentation chamber to about 1
The enzyme was inactivated by blowing hot air at 10 ° C to stop the fermentation.
【００１９】発酵を停止させた発酵茶は、再度乾燥機
に移し、約８０〜９０℃の温風を約１５分送って、水分
を約４〜５％とした。The fermented tea, the fermentation of which was stopped, was transferred to the dryer again, and warm air of about 80 to 90 ° C. was sent for about 15 minutes to adjust the water content to about 4 to 5%.
【００２０】できた荒茶は木茎等を分離して最終製品
とした。The rough tea thus obtained was separated into tree stems and the like to obtain a final product.
【００２１】（２）発酵茶飲料の製造 ついで、上述のようにして得られた最終製品である発酵
茶を使用し、次の要領で目的とする発酵茶飲料を製造し
た。(2) Production of Fermented Tea Beverage Next, the final product fermented tea obtained as described above was used to produce a desired fermented tea beverage in the following manner.
【００２２】最終製品である発酵茶を２ｇ秤量してポ
ットに入れ、これに５０００ｇの水を加えて加熱し、沸
騰後２０分間放置した。2 g of fermented tea as the final product was weighed and put in a pot, 5000 g of water was added thereto, and the mixture was heated and allowed to stand for 20 minutes after boiling.
【００２３】２０分経過後、上記沸騰水を他のポット
にペーパーフィルタで濾過して移し、茶殻を除去した。After the lapse of 20 minutes, the boiling water was filtered into a different pot with a paper filter and transferred to remove the tea leaves.
【００２４】茶殻を除去した発酵茶の浸出液にクエン
酸４ｇと蜂蜜１８０ｇを添加し、よく攪拌した。4 g of citric acid and 180 g of honey were added to the infusion of fermented tea from which the tea leaves had been removed, and the mixture was stirred well.
【００２５】攪拌後、冷却して最終製品とした。After stirring, the product was cooled to obtain the final product.
【００２６】（３）製品の評価 得られた発酵茶飲料を試飲したところ、発酵茶の浸出液
の有する特有の風味と香りとほどよい酸味と甘味がミッ
クスされた爽快な味であった。(3) Evaluation of the product When the obtained fermented tea beverage was sampled, it was a refreshing taste in which the unique flavor and aroma of the fermented tea infusion and a moderate acidity and sweetness were mixed.
【００２７】上記実施例１では、発酵茶と沸騰水（熱
湯）とクエン酸と蜂蜜を、重量比にして１：２５００：
２：９０の割合で使用したが、個人の嗜好を考えれば、
各組成分は表１の範囲内で選択することができる。In the above-mentioned Example 1, fermented tea, boiling water (hot water), citric acid and honey in a weight ratio of 1: 2500:
I used it at a ratio of 2:90, but considering the individual taste,
Each composition can be selected within the range of Table 1.
【００２８】[0028]
【表１】 [Table 1]
【００２９】（実施例２）実施例１におけるクエン酸に
代えてリンゴ酢１４ｇ、クエン酸２ｇを使用した以外
は、実施例１と同様の方法で発酵茶飲料をつくった。Example 2 A fermented tea beverage was prepared in the same manner as in Example 1 except that 14 g of apple cider vinegar and 2 g of citric acid were used instead of the citric acid in Example 1.
【００３０】得られた飲料は、実施例１のそれと同様、
爽快な味であった。The obtained beverage was the same as that of Example 1.
It had a refreshing taste.
【００３１】実施例２では、発酵茶と沸騰水とリンゴ酢
と蜂蜜とクエン酸を、重量比にして、１：２５００：
７：９０：１の割合で使用したが、個人の嗜好を考えれ
ば、各組成分は表２の範囲内で選択することができる。In Example 2, fermented tea, boiling water, cider vinegar, honey and citric acid were used in a weight ratio of 1: 2500:
Although it was used in the ratio of 7: 90: 1, each composition can be selected within the range of Table 2 in consideration of individual taste.
【００３２】[0032]
【表２】 [Table 2]
【００３３】なお、上記実施例１，２においては、甘味
料として蜂蜜を使用したが、これに代えて、ブドウ糖，
果糖，砂糖等の糖類を使用してもよい。その場合の使用
量は、それぞれの糖度を蜂蜜のそれに換算して表１，表
２の範囲で決めればよい。Although honey was used as the sweetener in Examples 1 and 2, instead of this, glucose,
You may use sugars, such as fructose and sugar. In that case, the amount used may be determined within the ranges shown in Tables 1 and 2 by converting the sugar content into that of honey.
【００３４】また、上記実施例１，２においては、酸味
料としてクエン酸，レモン果汁，リンゴ酢を使用した
が、これに代えて、レモン，ユズ，ダイダイ等の他の柑
橘類の果汁や米酢を使用してもよい。その場合の使用量
は、それぞれの酸度をクエン酸，リンゴ酢のそれに換算
して表１，表２の範囲で決めればよい。In Examples 1 and 2, citric acid, lemon juice and apple vinegar were used as acidulants, but instead of this, other citrus juices such as lemon, yuzu, daidai and rice vinegar. May be used. The amount used in that case may be determined within the ranges shown in Tables 1 and 2 by converting the respective acidities into those of citric acid and cider vinegar.
【００３５】さらに、この発明の発酵茶飲料には、必要
に応じ、酸化防止剤や防腐剤を添加してもよい。Further, an antioxidant or a preservative may be added to the fermented tea beverage of the present invention, if necessary.
【００３６】[0036]
【発明の効果】以上説明したように、この発明によれ
ば、二番茶等を発酵させて得られる発酵茶の浸出液に適
量の甘味料と酸味料を添加してつくるので、発酵茶の特
有の風味と香りに適度の甘味と酸味が加わった爽快な風
味の飲料を得ることができる。As described above, according to the present invention, since an appropriate amount of sweetener and acidulant is added to the infusion of fermented tea obtained by fermenting second tea, etc., it is unique to fermented tea. It is possible to obtain a refreshing flavored beverage in which the flavor and aroma are added with appropriate sweetness and sourness.
Claims (2)
二番茶および／または三番茶を発酵させて得られる発酵
茶の浸出液に適量の甘味料と酸味料を添加してなる発酵
茶飲料。1. A fermented tea beverage obtained by adding an appropriate amount of a sweetener and an acidulant to an infusion of fermented tea obtained by fermenting second and / or third tea obtained by picking leaves of a grown tea tree together with petioles.
の糖類であり、酸味料がレモン，ユズ，ダイダイ等の柑
橘類の果汁、クエン酸、酢である請求項１記載の発酵茶
飲料。2. The fermented tea beverage according to claim 1, wherein the sweetener is saccharides such as honey, sugar, fructose, and glucose, and the acidulant is fruit juice of citrus fruits such as lemon, yuzu, and daidai, citric acid, and vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17820292A JPH0695882B2 (en) | 1992-07-06 | 1992-07-06 | Fermented tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17820292A JPH0695882B2 (en) | 1992-07-06 | 1992-07-06 | Fermented tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0622693A JPH0622693A (en) | 1994-02-01 |
| JPH0695882B2 true JPH0695882B2 (en) | 1994-11-30 |
Family
ID=16044363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17820292A Expired - Lifetime JPH0695882B2 (en) | 1992-07-06 | 1992-07-06 | Fermented tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0695882B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102711502A (en) * | 2010-01-29 | 2012-10-03 | 株式会社伊藤园 | Black tea beverage packed in a container |
| US8898036B2 (en) | 2007-08-06 | 2014-11-25 | Rosemount Inc. | Process variable transmitter with acceleration sensor |
| US9052240B2 (en) | 2012-06-29 | 2015-06-09 | Rosemount Inc. | Industrial process temperature transmitter with sensor stress diagnostics |
| US9207670B2 (en) | 2011-03-21 | 2015-12-08 | Rosemount Inc. | Degrading sensor detection implemented within a transmitter |
| US9602122B2 (en) | 2012-09-28 | 2017-03-21 | Rosemount Inc. | Process variable measurement noise diagnostic |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990078544A (en) * | 1999-03-16 | 1999-11-05 | 김종화 | Aaaaa |
| JP4778004B2 (en) * | 2008-01-16 | 2011-09-21 | 濱野 吉秀 | Aoba tea and method for producing the same |
| JP6820246B2 (en) | 2017-11-30 | 2021-01-27 | 佳人 鳥居 | Manufacturing method of immunostimulatory agent and manufacturing method of food and drink for immune activation |
| CN113367214A (en) * | 2021-05-10 | 2021-09-10 | 大别山野岭饮料股份有限公司 | Fermented tea beverage and preparation process thereof |
-
1992
- 1992-07-06 JP JP17820292A patent/JPH0695882B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8898036B2 (en) | 2007-08-06 | 2014-11-25 | Rosemount Inc. | Process variable transmitter with acceleration sensor |
| CN102711502A (en) * | 2010-01-29 | 2012-10-03 | 株式会社伊藤园 | Black tea beverage packed in a container |
| US9207670B2 (en) | 2011-03-21 | 2015-12-08 | Rosemount Inc. | Degrading sensor detection implemented within a transmitter |
| US9052240B2 (en) | 2012-06-29 | 2015-06-09 | Rosemount Inc. | Industrial process temperature transmitter with sensor stress diagnostics |
| US9602122B2 (en) | 2012-09-28 | 2017-03-21 | Rosemount Inc. | Process variable measurement noise diagnostic |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0622693A (en) | 1994-02-01 |
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