JP2010081910A - Method for producing unrefined tea - Google Patents

Abstract

The present invention relates to epigallocatechin-3-O- (3-O-methyl) gallate (EGCG3 "Me) and epicatechin-3-O- (3-O-methyl) gallate (ECG3" Me) contained in Benifuuki tea leaves. The present invention provides a method for producing crude tea that can increase the anti-allergic effect by increasing the methylated catechin content such as.
A method for producing crude tea having a high methylated catechin content, in which freshly harvested benifuuki tea leaves are placed in an atmosphere at a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30%. The first step of increasing the content of methylated catechin contained in the tea leaf and increasing the flavor of the tea leaf by exposing to time, and heating the tea leaf that has undergone the first step at a predetermined temperature, thereby fermenting the tea leaf And a second step of stopping the process.
[Selection] Figure 1

Description

  The present invention relates to a method for producing crude tea. More specifically, the present invention relates to a method for producing crude tea having a high concentration of methylated catechin having an antiallergic effect.

  Tea leaves have been widely used as a health functional food and drink since ancient times. In particular, in recent years, the number of allergic patients has increased, for example, the number of hay fever patients in Japan is said to be 13 million. Against the background of the increase in the number of allergic patients, various antiallergic agents using tea leaves Has been developed. For example, Patent Document 1 discloses a hay fever supplement drink obtained by mixing herbs with Japanese tea. Further, Patent Document 2 discloses an antiallergic agent containing an extract extracted from oolong tea as an active ingredient for suppressing allergies such as atopic dermatitis.

It has also been reported that tea leaves of varieties belonging to Assam hybrids such as Benifuuki, Benifuji, Benihomare, etc. contain methylated catechins at a particularly high concentration and have high antiallergic effects. (For example, refer to Patent Document 3). And the tea drink etc. which have an antiallergic action can be provided by utilizing the tea leaf which has these antiallergic components.
JP 2001-348339 A Japanese Patent Application Laid-Open No. 2002-234846 JP 2000-159670 A

  However, when trying to produce a tea beverage having an antiallergic effect using these tea leaves, in order to ensure a certain amount of methylated catechin content and ensure the antiallergic effect, the amount of tea leaves used is increased. There was a need to do. When the amount of tea leaves is increased, the total amount of catechins contained in the tea beverage is also increased at the same time, which increases the astringency of the tea beverage and makes it difficult to drink.

  The present invention has been made in view of the above-mentioned problems, and has an object of epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 "Me), epicatechin-3- Provided is a method for producing crude tea capable of enhancing the anti-allergic effect by increasing the content of methylated catechin represented by O- (3-O-methyl) gallate (hereinafter referred to as ECG3 "Me). There is.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% in an atmosphere of 1 hour to 30%. The first step, which is exposed to time, is followed by the second step of stopping the fermentation by heating the tea leaves at a predetermined temperature after the first step, so that EGCG3 "Me and ECG3" Me contained in the tea leaves The present inventors have found that the content of methylated catechins can be increased, and have completed the present invention.

  More specifically, the present invention provides the following.

  (1) A method for producing a crude tea having a high methylated catechin-containing concentration, in which freshly harvested benifuuki tea leaves are placed in an atmosphere at a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours. The first step of increasing the concentration of methylated catechin contained in the tea leaf and increasing the flavor of the tea leaf by exposing, and heating the tea leaf that has undergone the first step at a predetermined temperature, thereby fermenting the tea leaf And a second step of stopping. A method for producing crude tea, comprising:

  Benifuuki tea leaves contain many methylated catechins with high antiallergic activity, including EGCG3 "Me and ECG3" Me. By exposing such Benifuuki tea leaves to an atmosphere of 18 ° C to 35 ° C and humidity of 40% to 95% for 1 hour to 30 hours, a reaction for producing methylated catechins proceeds in the tea leaves, and The content concentration of methylated catechins including EGCG3 ″ Me and ECG3 ″ Me contained therein can be further increased. For this reason, it is possible to produce crude tea with a higher antiallergic effect. In addition, by exposing the plucked benifuuki tea leaves to this atmosphere, it is possible to reduce the bitter and astringent taste produced when drinking as a tea beverage, and to obtain a fragrant tea beverage.

  (2) In the said 1st process, humidity is 45%-85%, The manufacturing method of the rough tea as described in (1) characterized by the above-mentioned.

  In the method for producing crude tea according to (2), by setting the humidity in the first step to 45% to 85%, the methylated catechin formation reaction in tea leaves can be promoted, and the methylated catechin-containing concentration is further increased. be able to. As a result, it is possible to produce crude tea with further enhanced antiallergic effects.

  (3) The method for producing crude tea according to (1) or (2), wherein the first step is a step of exposing the freshly harvested green tea leaves to the atmosphere while stirring.

  By stirring the freshly harvested benifuuki tea leaves in an atmosphere of 18 ° C to 35 ° C and a humidity of 40% to 95%, the concentration of methylated catechin contained in the benifuuki tea leaves exposed to this atmosphere can be reduced. It can be further increased. In addition, the scent of Benifuuki tea leaves exposed to this atmosphere as a tea beverage can be further enhanced.

  (4) The method for producing crude tea according to any one of (1) to (3), wherein the green tea leaves are fresh tea leaves picked between April and September.

  Fresh tea leaves plucked between April and September have the advantage of higher aroma compared with fresh tea leaves plucked at other times, but tend to have less methylated catechin content. Therefore, when the present invention is applied to fresh tea leaves picked between April and September, the methylated catechin enhancing effect of the present invention is remarkably exhibited. That is, even for tea leaves picked from April to September, which have a lower methylated catechin content than the autumn / winter tea leaves, the present invention can be applied to increase the methylated catechin-containing concentration. It can produce crude tea with high allergic effects.

  (5) A method for producing a tea extract, which comprises subjecting crude tea produced by the method for producing crude tea according to any one of (1) to (4) to extraction treatment.

  (6) A packaged tea beverage obtained by blending the tea extract produced by the method for producing a tea extract according to (5).

  The crude tea obtained by the method for producing crude tea according to any one of (1) to (4) has a methylated catechin formation reaction in tea leaves, contains a large amount of methylated catechin, and is excellent in flavor. For this reason, the tea extract using such a crude tea and the container-packed tea drink which mix | blended this tea extract have a high antiallergic effect, and can be fragrant and suppressed bitterness and astringency.

  (7) By exposing the freshly harvested Benifuuki tea leaves in an atmosphere of 18 ° C to 35 ° C and humidity of 40% to 95% for 1 hour to 30 hours, the content of methylated catechin contained in the tea leaves is reduced. A method to increase the flavor of tea leaves while increasing.

  By applying the first step of exposing freshly harvested benifuuki tea leaves to an atmosphere with a temperature of 18 ° C to 35 ° C and a humidity of 40% to 95%, methyl such as EGCG3 "Me and ECG3" Me contained in tea leaves The content of the catechin can be increased, and a crude tea, a tea extract, and a container-packed tea beverage with a further enhanced antiallergic effect can be produced.

  According to the present invention, a first step is performed in which the freshly harvested benifuuki tea leaves are exposed to an atmosphere having a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours, and then By performing the second step of stopping the fermentation by heating the tea leaves at a predetermined temperature after the steps, the content of methylated catechins typified by EGCG3 "Me and ECG3" Me is increased and the antiallergic effect is enhanced. The manufacturing method of the rough tea which can be provided can be provided.

  Hereinafter, embodiments of the present invention will be described in detail.

  The method for producing crude tea according to the present invention includes the freshly harvested Benifuuki tea leaves in tea leaves by exposing them to an atmosphere having a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours. Including a first step of increasing the concentration of methylated catechin and increasing the flavor, and a second step of stopping the fermentation of tea leaves by heating the tea leaves that have undergone the first step at a predetermined temperature. Features.

  Hereinafter, the method for producing crude tea of the present invention will be described in detail with reference to FIG. 1 as necessary. However, the present invention is not limited to the following embodiments, and the object of the present invention is Within the range, it can implement by changing suitably. In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the meaning of this invention is not limited.

[Production method of crude tea]
The method for producing crude tea according to the present invention will be described with reference to the flowchart shown in FIG.

(Raw tea leaves)
In the present invention, “Benifuuki” which is a tea leaf belonging to the camellia genus Chanoki is used as the raw tea leaf as a raw material. It is known that this “Benifuki” green tea leaf specifically contains methylated catechins having antiallergic action including EGCG3 ″ Me and ECG3 ″ Me. The present invention has found a method for increasing the methylated catechin-containing concentration and enhancing the flavor in Benifuuki tea fresh leaves that specifically contain this methylated catechin having an antiallergic action.

  Among the fresh tea leaves of “Benifuki”, fresh tea leaves picked between April and September can be preferably used. By applying the crude tea production method of the present invention to fresh tea leaves picked between April and September, for example, the concentration of methylated catechin is reduced compared to fresh tea leaves picked in the fall / winter period. And fragrant rough tea can be produced.

［式（１）中、Ｒ_１，Ｒ_２，Ｒ_３，Ｒ_４は、それぞれ独立に水素原子、メチル基のいずれかであり、Ｘ_１，Ｘ_２は、それぞれ独立に水素原子、ヒドロキシ基のいずれかである。］ Here, the “methylated catechin” is represented by the following chemical formula (1) and refers to methylated catechin. The methylated catechins in the present invention are mainly epigallocatechin-3-O- (3-O-methyl) gallate (EGCG3 "Me), epicatechin-3-O- (3-O-methyl) gallate (ECG3" Me). ), Epicatechin-3-O- (4-O-methyl) gallate (ECG4 "Me), epigallocatechin-3-O- (4-O-methyl) gallate (EGCG4" Me), gallocatechin-3-O -(3-O-methyl) gallate (GCG3 "Me), catechin-3-O- (3-O-methyl) gallate (CG3" Me), catechin-3-O- (4-O-methyl) gallate ( CG4 ″ Me) or gallocatechin-3-O- (4-O-methyl) gallate (GCG4 ″ Me) and isomers thereof are preferably included.

[In the formula (1), R ₁ , R ₂ , R ₃ and R ₄ are each independently a hydrogen atom or a methyl group, and X ₁ and X ₂ are each independently a hydrogen atom or a hydroxy group, Either. ]

(First step P1)
The freshly boiled brown tea leaves are transferred to the first step P1 after plucking, and exposed to an atmosphere having a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 to 30 hours. By applying this first step P1 to Benifuuki tea leaves, methylation catechin formation reaction can proceed in Benifuuki tea leaves, and methylated catechins such as EGCG3 "Me and ECG3" Me contained in Benifuuki tea leaves The content can be increased. At the same time, the flavor of Benifuuki tea leaves can be further enhanced.

  Here, it is preferable that the freshly harvested benifuuki tea leaves are immediately transferred to the first step P1. This is because the freshly harvested Benifuuki tea leaves begin to undergo a biochemical reaction simultaneously with the picking, and the methylated catechin content also varies. Producing a crude tea having a desired methylated catechin content by controlling the methylated catechin content contained in the tea leaves by quickly transferring the freshly harvested benifuuki tea leaves to the first step P1. Can do.

  The first step P1 may be performed in the factory, in the fresh leaf container, or outdoors. Since the place which performs 1st process P1 is not specifically limited, it can be said that the manufacturing method which concerns on this invention is easy to manage production, and is a manufacturing method excellent in productivity. Further, in the first step P1, as a result of the removal of water from the Benifuuki tea leaves, handling in the subsequent step becomes easier.

  In the first step P1, the time for exposing fresh tea leaves to the atmosphere is 1 hour to 30 hours. Preferably, it is 2 hours to 24 hours. The content of methylated catechin contained in Benifuuki tea leaves can be increased by setting the time for exposing fresh tea leaves to the above atmosphere for 1 hour or longer. Moreover, the reduction of the methylated catechin content once increased can be avoided by setting the time within 30 hours.

  Moreover, the temperature of the said atmosphere is 18 degreeC-35 degreeC, Preferably it is 25 degreeC-30 degreeC. By setting the temperature of the atmosphere to 18 ° C. or higher, the content of methylated catechin contained in Benifuuki tea leaves can be increased. Moreover, by setting it as 35 degrees C or less, while suppressing the excessive evaporation of the water | moisture content in a tea leaf, the fall of the methylated catechin content once increased can be avoided.

  Moreover, the humidity of the said atmosphere is 40%-95%, Preferably it is 45%-85%. By setting the humidity of the atmosphere to 40% or more, drying of tea leaves can be suppressed, and the content of methylated catechins contained in Benifuuki tea leaves can be increased. Moreover, by setting the humidity of the above atmosphere to 95% or less, it is possible to suppress the formation of dew on the tea leaf, and it is possible to suppress the outflow of water-soluble components such as methylcatechin contained in the tea leaf. Moreover, the decrease of the methylated catechin content once increased can be avoided.

  Moreover, by increasing the methylated catechin-containing concentration in the tea leaves and enhancing the flavor of the tea leaves by exposure to an atmosphere having a temperature of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours. Therefore, as another aspect of the present invention, it is possible to provide a method for increasing the concentration of methylated catechin contained in tea leaves and enhancing the flavor of tea leaves.

(Second process P2)
Next, a second step P2 is performed on the tea leaves that have undergone the first step P1 to stop fermentation of the tea leaves by heating at a predetermined temperature. In the second step P2, by stopping the fermentation of Benifuuki tea leaves, the decrease in the methylated catechin content increased in the first step P1 can be suppressed, and the desired methylated catechin content can be ensured. Here, the heating in the second step P2 may be heated with steam such as green tea (Japanese tea) (steamed heat), or may be fried in a heated kettle such as oolong tea (Chinese tea) (fried) leaf).

  In the case of steaming, the heating time in the second step P2 is preferably 30 seconds to 150 seconds, and more preferably 60 seconds to 150 seconds. By setting the heating time in the range of 30 seconds to 150 seconds, the reaction in Benifuuki tea leaves can be stopped, the decrease in the content of methylated catechin due to excessive reaction can be suppressed, and a light blue finish can be achieved. On the other hand, in the case of pot roasting (fried leaves), it is preferably 60 seconds to 150 seconds, and more preferably 90 seconds to 150 seconds.

  Moreover, in the case of steaming, the predetermined temperature of heating in the second step P2 is preferably 90 ° C to 100 ° C, more preferably 95 ° C to 100 ° C. By setting the heating temperature in the range of 90 ° C. to 100 ° C., the reaction in Benifuuki tea leaves can be stopped, the reduction of methylated catechin content due to excessive reaction can be suppressed, and the green odor of fresh leaves is removed, and sencha A unique aroma can be exhibited. On the other hand, in the case of pot cooking (fried leaves), it is preferably 250 ° C to 350 ° C, more preferably 300 ° C to 350 ° C.

(Tuning and drying process P3)
The tea leaves that have undergone the second step P2 are subjected to a twisting process such as rough kneading, twisting, middle mushrooming, and sperm kneading. By performing a twisting process that melts the tea leaves while heating, the shape of the tea leaves can be adjusted to a certain size, and the extraction efficiency of each component from the produced crude tea to the tea beverage can be increased.

  Moreover, the drying process which reduces the water content contained in a tea leaf is performed with respect to the tea leaf after performing a twisting process. By performing the drying treatment, it is possible to further improve the storage stability of the tea leaves.

[Manufacture of tea extract]
The crude tea produced through at least the first step P1 and the second step P2 is ignited as necessary, and then subjected to the following extraction step P4 to produce a tea extract.

(Extraction process P4)
In the extraction step P4, an extraction process for extracting crude tea with an extraction solvent is performed by a conventionally known method. Specifically, it is preferable to obtain an extract of tea by adding an extraction solvent to a crushed or pulverized dried crude tea to a size suitable for extraction. Examples of the extraction solvent include water, ethanol, or a water-ethanol mixed solvent. Although the temperature at the time of extraction is not specifically limited, When extraction solvent is water, it is preferable that it is 10 to 100 degreeC, and when it is ethanol, it is 10 to 60 degreeC. The extraction time is preferably in the range of 10 seconds to 6 hours.

  The obtained tea extract may be used as it is as a container-packed tea beverage or may be added as a container-packed tea beverage. Moreover, it is good also as a container-packed tea drink by mixing with other drinks. The content of the tea extract when mixed with other beverages or the like is preferably 50 mg to 50 g in 100 mL of tea beverage.

  In addition, antioxidants such as L-ascorbic acid and sodium ascorbate, fragrances, various esters, and organic acids within the range in which the antiallergic effect of the tea beverage according to the present invention containing methylated catechin is sufficiently exhibited. Organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, stable quality An additive such as an agent may be used alone or in combination with the tea extract.

  Of these, examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erythorbate and the like. The antioxidant can be contained in the packaged tea beverage preferably in the range of 0.005% to 0.5% by mass, more preferably 0.01% to 0.2% by mass. By containing these antioxidants, discoloration and flavor deterioration of the container-packed tea beverage due to oxidation can be suppressed.

  Containers used for container-packed tea beverages, like ordinary container-packed tea beverages, are molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, sealed containers, metal cans, metal foils, and plastic films. Paper containers, bottles and the like.

  Moreover, when it can heat-sterilize after filling in said containers, for example, containers, such as a metal can, it manufactures on the predetermined | prescribed sterilization conditions stipulated by the Food Sanitation Law. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, etc., cool to a certain temperature, and fill the container. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH may be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH may be returned to acidic conditions under aseptic conditions.

[Manufacture of crude tea]
Example 1
Place freshly-leaved Benifukuki tea leaves (within 24 hours immediately after picking) from a “Benifuuki” tea plant in a room filled with an atmosphere of temperature 25 ° C and humidity 85% and expose to the room atmosphere for a specified time. (First step). After applying the second step of heating at a temperature of 95 ° C. for the tea leaves after 0 hours (unreacted tea leaves), 1 hour, 3 hours, and 5 hours after starting the first process, Crude tea was produced through a twisting and drying process.

(Example 2)
Place freshly-leaved Benifukuki tea leaves (from 24 hours after picking) from a “Benifuuki” tea tree in a room filled with an atmosphere of 30 ° C and 85% humidity, and expose them to the atmosphere for a specified time. (First step). After applying the second step of heating at a temperature of 95 ° C. for the tea leaves after 0 hours (unreacted tea leaves), 2 hours, 6 hours, and 24 hours after starting the first process, Crude tea was produced through a twisting and drying process.

(Example 3)
Place the fresh leaves of Benifuuki tea (tea fresh leaves within 24 hours immediately after picking) from the tea plant of “Benifuuki” in a fresh leaf container filled with an atmosphere of temperature 28 ° C and humidity 82%. Time exposure (first step). After the first step, 0 hours (unreacted tea leaves), 16 hours later, the second step of heating at a temperature of 95 ° C. is applied to the tea leaves. Manufactured.

Example 4
Place the freshly-boiled Benifukuki tea leaves (within 24 hours after picking) from the “Benifuuki” tea plant in a storage room filled with an atmosphere at a temperature of 27 ° C. and a humidity of 60%. Time exposure (first step). After applying the second step of heating at a temperature of 95 ° C. for the tea leaves after 0 hours (unreacted tea leaves), 2 hours, 4 hours, and 6 hours after starting the first process, Crude tea was produced through a twisting and drying process.

(Example 5)
Place the freshly-leaved Benifukuki tea leaves (from 24 hours after picking) from the “Benifuuki” tea plant in a storage room filled with an atmosphere of 25 ° C and 75% humidity. Time exposure (first step). After applying the second step of heating at a temperature of 95 ° C. for the tea leaves after 0 hours (unreacted tea leaves), 2 hours, 4 hours, and 6 hours after starting the first process, Crude tea was produced through a twisting and drying process.

(Example 6)
Place the freshly harvested Benifuuki tea leaves (tea fresh leaves within 24 hours immediately after picking) from the “Benifuuki” tea plant in a storage room filled with an atmosphere of 27 ° C and 52% humidity. Time exposure (first step). For tea leaves after 0 hours (unreacted tea leaves), 15 hours, 21 hours, 25 hours, 37.5 hours, 41 hours, 44 hours and 48 hours after starting the first step, After the second step of heating at a temperature of 95 ° C., crude tea was produced through a twisting and drying step.

(Example 7)
Place the freshly harvested Benifuuki tea leaves (within 24 hours immediately after picking) from the “Benifuuki” tea plant in a storage room filled with an atmosphere of temperature 33 ° C and humidity 50%. Time exposure (first step). After performing the second step of fried leaves at a temperature of 270 ° C. for tea leaves after 0 hours (unreacted tea leaves), 8 hours, 30 hours, and 34 hours after starting the first process After the twisting and drying process, crude tea was produced.

[Manufacture of tea beverages]
About each crude tea obtained in Examples 1-7, it extracted with 90 degreeC hot water, and obtained the tea extract. To the obtained tea extract, auxiliary materials such as sodium L-ascorbate and sodium bicarbonate were added to obtain test beverages 1 to 7, respectively.

[Measurement of methylated catechin content]
Among the methylated catechins contained in each crude tea obtained in Examples 1 to 7, the contents of EGCG3 ″ Me and ECG3 ″ Me were measured. The measurement was performed by a liquid chromatographic method under the same conditions as described in JP 2007-60957 A.

  The measurement results of EGCG3 ″ Me content in each crude tea obtained in Examples 1 to 5 and the measurement results of ECG3 ″ Me content in each crude tea obtained in Examples 3 and 4 are shown in FIG. It is shown in FIG. From these results, it was confirmed that the contents of EGCG3 ″ Me and ECG3 ″ Me were increased as compared with those not passing through the first step and the second step.

  The measurement result of EGCG3 "Me and ECG3" Me content in each crude tea obtained in Examples 6-7 is shown in FIGS. From these results, it was confirmed that the contents of EGCG3 ″ Me and ECG3 ″ Me decreased when the first step was carried out for a long time compared to those not subjected to the first step.

[Sensory test]
In each of the Examples 1 to 5, the sensory test was conducted using the first step over the longest time without performing the first step (ie, the first step). The time of the process was 0 hour) About the brown tea which only performed the 2nd process, it compared with drinking by a cup test, and 5 panel evaluation by 3 panelists was performed. The average value of the results is shown in Table 1. The left number represents the evaluation of crude tea performed only in the second step, and the right number represents the evaluation of rough tea performed in the second step after performing the first step over the longest time. Moreover, evaluation of the fragrance of the rough tea which performed the 2nd process after performing the 1st process over a long time is shown. As a result, it was confirmed that the crude tea having undergone the first step and the second step has enhanced tea leaf aroma and reduced bitterness.

  Moreover, in each Example of Examples 6-7, without performing the 1st process with the rough tea which performed the 2nd process after performing the 1st process at each time (that is, the time of the 1st process is 0) Time) About the brown tea which performed only the 2nd process, it compared with drinking by a cup test, and 5 panel evaluation by 3 panelists was performed. The average values of the results are shown in Tables 2 and 3. Moreover, evaluation of the fragrance of rough tea is shown. As a result, it was confirmed that the fragrance of the tea leaves of the crude tea that passed through the first step for 1 to 30 hours and the second step was enhanced, and the bitter and astringent taste was reduced.

(Criteria for determining fragrance)
1 ... Bad 2 ... Slightly bad 3 ... Normal 4 ... Slightly good 5 ... Good (criteria for bitterness)
1 ... weak 2 ... somewhat weak 3 ... normal 4 ... slightly strong 5 ... strong

(Example 8)
Methylated catechins when exposed to Benifukuki tea leaves (fresh tea leaves within 24 hours immediately after picking) under the temperature and humidity atmosphere shown in Table 4 for each time shown in Table 4 The increase in EGCG3 "Me and ECG3" Me) was examined. The results are shown in Table 4. In Table 4, the one picked from April to May is the 1st tea period, the one picked from June to July is the 2nd tea period, and the one picked from July to August is the 3rd tea period. is there.

  As shown in Table 4, it was confirmed that the methylated catechin content was increased in each of the above samples satisfying the temperature, humidity, and time conditions of the first step.

It is a flowchart which shows the manufacturing process of the rough tea in this embodiment, a tea extract, and a container-packed tea drink. It is the figure which showed EGCG3 "Me content in the rough tea which concerns on Example 1. FIG. It is the figure which showed EGCG3 "Me content in the rough tea which concerns on Example 2. FIG. It is the figure which showed EGCG3 "Me and ECG3" Me content in the rough tea which concerns on Example 3. FIG. It is the figure which showed EGCG3 "Me and ECG3" Me content in the rough tea which concerns on Example 4. FIG. It is the figure which showed EGCG3 "Me content in the rough tea which concerns on Example 5. FIG. It is the figure which showed EGCG3 "Me content and ECG3" Me content in the rough tea which concerns on Example 6. FIG. It is the figure which showed EGCG3 "Me content and ECG3" Me content in the rough tea which concerns on Example 7. FIG.

Claims (7)

A method for producing crude tea with a high methylated catechin-containing concentration,
By exposing the pruned benifuuki fresh tea leaves to an atmosphere of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours, the content of methylated catechin contained in the tea leaves is increased and the tea leaves The first step to enhance the flavor of
A second step of stopping the fermentation of tea leaves by heating the tea leaves that have undergone the first step at a predetermined temperature, and a method for producing crude tea.   The method for producing crude tea according to claim 1, wherein the humidity is 45% to 85% in the first step.   3. The method for producing crude tea according to claim 1, wherein the first step is a step of exposing the freshly harvested green tea leaves to the atmosphere while stirring. 4.   The method for producing crude tea according to any one of claims 1 to 3, wherein the Benifukuki tea leaves are fresh tea leaves picked between April and September.   The manufacturing method of the tea extract characterized by performing an extraction process with respect to the rough tea manufactured by the manufacturing method of the rough tea in any one of Claim 1 to 4.   A containerized tea beverage obtained by blending the tea extract produced by the method for producing a tea extract according to claim 5.   By exposing the pruned benifuuki fresh tea leaves to an atmosphere of 18 ° C. to 35 ° C. and a humidity of 40% to 95% for 1 hour to 30 hours, the content of methylated catechin contained in the tea leaves is increased and the tea leaves To enhance the flavor.

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