[go: up one dir, main page]

WO2008064573A1 - Thé fermenté et procédé de fabrication pour celui-ci - Google Patents

Thé fermenté et procédé de fabrication pour celui-ci Download PDF

Info

Publication number
WO2008064573A1
WO2008064573A1 PCT/CN2007/003380 CN2007003380W WO2008064573A1 WO 2008064573 A1 WO2008064573 A1 WO 2008064573A1 CN 2007003380 W CN2007003380 W CN 2007003380W WO 2008064573 A1 WO2008064573 A1 WO 2008064573A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
fermented
green
fermented tea
fermentation
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.)
Ceased
Application number
PCT/CN2007/003380
Other languages
English (en)
Chinese (zh)
Inventor
Sanman Li
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39467433&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2008064573(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Priority to JP2009538574A priority Critical patent/JP2010510781A/ja
Publication of WO2008064573A1 publication Critical patent/WO2008064573A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20—Removing unwanted substances

Definitions

  • the present invention relates to a novel fermented tea and a process for producing the same, and a food or drink containing the fermented tea. More specifically, the present invention relates to a novel fermented tea which has fast leaching, bright soup color, good concentration, and little bitterness, or a non-whole fermented tea which can be called deep fermentation, a production method of the fermented tea, and a tea beverage using the fermented tea, Contains tea food or feed additives.
  • Tea products are classified from the degree of fermentation and are generally considered to be roughly classified into three categories.
  • One type is non-fermented tea, such as green tea.
  • One type is tea that is generally considered to be fully fermented, such as black tea.
  • Another category is semi-fermented tea between the two, such as oolong tea.
  • the preparation method of green tea is usually obtained after the tea green is harvested without being withered and dehydrated. Therefore, the catechin tea polyphenols therein are substantially free of oxidation (so-called no fermentation or very mild fermentation).
  • the catechins have a strong bitter taste, and the drinker has a poor taste when the content is high.
  • Green tea is made from relatively tender tea leaves. The content of catechins is more bitter, but it is more refreshing because it contains more acid.
  • the main producing areas of oolong tea are Fujian, Guangdong and Taiwan. Processing methods in these areas can be broadly divided into two categories.
  • the processing process is: tea green, withered, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green.
  • the oolong tea processed by this method has a relatively low degree of fermentation, and belongs to micro-fermentation and light-fermented oolong tea, and the fermentation degree is generally considered to be about 5% to 25%.
  • the other type is the production method of Yubei Narcissus (Wuyi Yancha) represented by Wuyishan City and Jianye City in Fujian province, China.
  • the processing process is: Tea green, withered, green, blue, green, green, and dried.
  • the fermentation degree of oolong tea made by this processing method is higher than that of Weinan oolong tea, and the fermentation degree is generally considered to be between 25% and 45 %.
  • the production process of oolong tea was carried out by wilting the tea green leaves, and destroying the edge tissue cells of the leaf leaves of the tea leaves by performing the green/shaking method to realize the fermentation of the tea leaves, followed by the killing, and the tea was processed through subsequent processes. Because it is only the local fermentation of the leaf margin, the product has a low degree of fermentation, and there are disadvantages of strong astringency in different degrees.
  • the amount of leachate is small, and the concentration and color tone are still not ideal.
  • the degree of fermentation above moderately is obtained, the greening/shaking is repeated for a long time, and the edge of the tea leaves will dry and affect the quality. From the viewpoint of quality, the method is difficult to further improve. Fermented oolong tea.
  • the usual method of making black tea is that the tea green is withered, fermented and dried, that is, after the tea leaves are picked, the leaves are withered, and then the mash is applied, so that the juice contained in the tea leaves is in contact with the air, and oxidative fermentation occurs, followed by low temperature (100). ⁇ 120 ° C, then 80 ⁇ 100 ° C) dried. Because of its dry tea color and brewed tea soup, it is mainly red, hence the name black tea.
  • each step requires a large amount of manual manual operation, and the labor intensity of the worker is large, and most steps require the worker to carry out the adjustment through experience.
  • the quality of the tea leaves is prone to fluctuations. At the same time, it takes a lot of time and energy. In the era when energy prices are rising, the cost is obviously unfavorable.
  • the object of the present invention is to improve the existing method for producing fermented tea, which can produce fermented tea of different fermentation degrees by a simple process. At the same time, it is easy to grasp the fermentation speed and the depth of fermentation. It is a fermented tea with less bitterness, rich soup, rich flavor and full aroma. It satisfies the requirements for the manufacture of beverages containing fermented tea and tea-containing foods, especially tea beverage products. Also, it is an object of the present invention to provide a food or drink obtained by using such fermented tea.
  • the object of the present invention is to provide a blended tea, which is made into the scented tea of the present invention or blended with a certain proportion of green tea or scented green tea to obtain not only the color tone and the heavy feeling of the fermented tea.
  • the aroma of the tea soup is round and full, and the taste is more refreshing, and the novel tea beverage has the advantages of fermented tea and green tea.
  • the inventors have conducted repeated studies and found that if the fermentation is carried out by destroying the whole tissue cells other than the leaf margin and the leaf margin of the tea leaves, especially the method of using one or more fermentations, it is possible to realize various low-to-high various processing methods that are difficult to achieve. Fermentation degree fermentation, a variety of fermented teas from light-fermented oolong tea flavor to heavy black tea flavor can be obtained by a process, and it is surprisingly found that the bitterness and tea hope of fermented tea can be reduced by this process. While the relative content of thearubigin and theaflavin in the tea pigment is increased, a novel fermented tea is obtained, thereby realizing the present invention. At the same time, by effectively controlling the fermentation conditions and fermentation raw materials, the fermentation can be freed from the influence of human control factors, the variation of tea beverage quality caused by human factors can be reduced, and the overall quality and yield of tea can be improved.
  • the present invention includes the following:
  • Fermented tea which has a tea polyphenol content of less than 19% based on the dry weight of the tea.
  • Fermented tea according to 1 is semi-fermented tea or whole fermented tea.
  • a ratio of the content of thearubigin to theaflavin and the content of the theaflavin is at least 1. 1 or more, preferably at least 1.2.
  • the method for producing a fermented tea comprising the step of withering, the step of destroying the whole tissue or tissue cells of the tea green, the step of fermenting, and the step of drying and drying or drying at a high temperature of 150 ° C or higher.
  • the fermentation temperature is controlled to be below 28 °C.
  • the fermented tea of 12 it is semi-fermented tea or whole fermented tea.
  • the fermented tea is a fruity tea containing fruit or fruit extract.
  • the green tea is extracted with natural flowers having aroma, or an extract of essential oil containing flowers.
  • the weight or composition or extract ratio of fermented tea and green tea is 9: 1 ⁇ 1: 9.
  • the fermented tea of the present invention has a degree of fermentation of more than 10%, including fermented tea having the taste of traditional oolong tea or traditional black tea, and fermented tea having a new taste of fermented between traditional oolong tea and black tea. .
  • the production method of the present invention is particularly suitable for the production of fermented tea having a medium or higher degree of heavy fermentation and a high degree of fermentation, that is, a fermented tea having a degree of fermentation of 50% or more and 95% or less.
  • the fermented tea produced according to the method of the present invention has a special flavor. Although it is not limited to any particular theory, it can be considered that it is due to the artificial destruction of the cells of the tea green in a short period of time during the processing, the activation of oxidase in the cells, and the rapid oxidation of the tea polyphenols during the oxidation process. The total amount of catechins and water-soluble tea polyphenols are greatly reduced, which reduces the bitter taste of tea. At the same time, the gas-based acid and other substances in the tea are also transformed during the oxidation process. Aroma, a fruity fragrance polymer. At the same time, after the fermentation step, the various aroma substances generated are subjected to complex biochemical and chemical reactions, which further promote the aroma and improve the taste.
  • the greenness and bitterness of the tea leaves are obviously weakened, the taste is positive and the sugar is thick, and the color of the soup is increased from brown to orange red or red as the degree of fermentation increases.
  • the tea leaves are succulent, the tea soup feels smoother, the aftertaste is better, and there is no over-cooked taste of traditional black tea.
  • tea includes broken tea after tea and tea leaves have been broken. Unless otherwise stated, “tea” refers to the leaves of a tea tree that essentially maintains the original shape of the blade.
  • tea green refers to tea leaves used to make tea leaves, and generally refers to the leaves of three to four young leaves and tea stems which are suitable for making semi-fermented tea from tea trees. However, it also includes some single leaves or partial leaves when using the machine to pick tea, so it actually includes various tea leaves as raw materials for the production of tea.
  • the buds are collectively referred to as saplings during the processing of the fermented tea until the leaflets before the "greening" process.
  • the tea green variety used in the present invention is not particularly limited. As long as it is made from tea trees suitable for making green tea, oolong tea and black tea. For example, various tea trees such as leaflets and large leaf species are included.
  • the picking period can be any period in spring, summer or autumn.
  • the term "fermentation" in the present invention refers to a process in which a substance such as tea polyphenols in tea green is oxidized by the action of an oxidase or the like existing in the cells in the presence of oxygen, and produces aroma and a mouthfeel substance peculiar to the fermented tea. .
  • the term "fermented tea” refers to not only the fermented tea leaves such as black tea or oolong tea, but also the crushed tea after the tea leaves are pulverized. Also included are any tea or ground tea that has a certain degree of fermentation. It also includes non-fermented tea that is more fermented than traditional oolong tea but lower than traditional black tea. If the conversion of catechins is used as a hair In the case of the degree of fermentation, the tea of the present invention covers all of the semi-fermented tea and the fermented tea.
  • the fermented tea of the present invention does not mean that the conversion rate (content reduction rate) of the catechins is exactly 50%, but a general term from low fermentation to high fermentation degree. If the conversion rate is in the range of 5% to 95%, the conversion rate of the catechins in the fermented tea of the present invention is not 100%.
  • the fermented tea of the present invention after the fermentation process, further has a conversion ratio of catechins of 15% or more, preferably 35% or more, more preferably 40% or more, further preferably 45% or more, and most preferably 50%. %the above.
  • the fermented tea provided by the present invention has a catechin reduction rate of 90% or less, preferably 80% or less, more preferably 75% or less, and most preferably 70% or less.
  • the invention Compared with the existing oolong tea, the invention has a large reduction of catechins, and therefore is particularly suitable for treating summer tea with large catechin content or tea green of large leaf type, and reducing bitter taste.
  • the fermented tea of the present invention is characterized in that it has a lower tea content than the existing various teas.
  • the content of tea polyphenols varies depending on the tea green material, the degree of fermentation, and the production process, but both are below 19%, based on the dry weight of the tea leaves.
  • the content of the tea polyphenol is 18% or less, and further, the tea polyphenol content is 17% or less.
  • the tea polyphenol content should be no less than 9%, further more than 12%.
  • the conversion rate of tea polyphenols can reach more than 20%, and the highest can reach more than 50%.
  • the content of the tea polyphenol is controlled to be 19% or less, the texture of the fermented tea can be greatly improved.
  • the content of ECG and EGCG as the main tartary component of tea leaves should be 5% or less, more preferably about 4.5% or less, further preferably about 4% or less, more preferably, based on the dry weight of the tea leaves. Below about 3%, or about
  • the total catechins contained in the fermented tea of the present invention include epigallocatechin (EGC), DL-catechin (DL-C), epicatechin (EC), and gallnuts.
  • the total amount of catechin gallate (GCG), EGCG, ECG, etc. can be up to 8%, further up to 7%, or even less than 5% up to 2%.
  • the content of catechins is not as low as possible, and those skilled in the art can determine the catechin content by themselves according to the actual situation. For example, for spring tea, proper catechins can enhance the taste.
  • the total content of catechins is lowered, so that the bitter taste of the tea leaves is also lowered.
  • the tea pigments produced include thearubigin, theaflavins and the tea brown pigment.
  • the color and brightness of the tea soup are mainly determined by thearubigin and theaflavins, and the theaflavins and theaflavins are also important ingredients that determine the intensity and freshness of the taste. If the content of tea brown pigment is too high, the color of the tea soup will be darker and not brighter.
  • the fermented tea of the present invention contains the content of the theaflavins and theaflavins at 20 or less, preferably 17 or less, more preferably 15 or less, and most preferably about 10 or less.
  • the total amount of the theaflavins, theaflavins and thearubigins is 11% or more, preferably 12% or more, more preferably 15% or more, and still more preferably 17% or more with respect to the dry weight of the tea leaves. Most preferably 20% or more.
  • the fermented tea of the present invention has a bright or bright soup color because the content ratio of the tea brown pigment to theaflavin is relatively low in the fermented tea of the present invention, that is, the theaflavin (specific here) It emphasizes that the relative content of theaflavins, the thearin itself is indistinguishable from other black teas, and the total content of the tea pigments is high, so the fermented tea of the invention has bright yellow, orange red and bright red color, especially Suitable for making tea drinks.
  • tea polyphenols especially catechins
  • tea polyphenols were generally considered to have antioxidant health effects, but recent studies have shown that tea pigments including thearubigin, theaflavins and theaflavins not only have antioxidant functions but also have Other health care properties and functions are more comprehensive. Therefore, the fermented tea of the present invention which reduces the content of tea polyphenols including catechin and increases the tea pigment content not only improves the mouthfeel, but also has a health care effect.
  • the method for preparing the fermented tea of the present invention comprises the following steps:
  • the tea green is wilting and destroying the tea green tissue or cells.
  • Withering refers to the process of removing the water from the tea leaves by drying or otherwise removing a certain amount of water, so that the water inside the tea leaves (cross-stalks) and active substances are redistributed, thereby achieving the conditions for satisfying the fermentation conditions. If there is no withering, the fermentation is basically impossible, and the aroma and taste unique to the fermented tea cannot be produced.
  • the tea leaves After withering, the tea leaves are treated to destroy the tissue or tissue cells of the tea as a whole.
  • the purpose of destroying the tissue or tissue cells of the whole tea is to destroy the cells of the tea leaves, and the oxidase and various active substances therein can be exposed to the air to undergo a complicated oxidation reaction, thereby producing the aroma and taste unique to the fermented tea.
  • the tea leaves become pieces of substantially the same size, and the semi-fermented tea of the present invention can be obtained by the fermentation process described below.
  • Maintaining the blade temperature below about 28 ° C can be accomplished in a variety of ways, such as by controlling the temperature in the fermentation chamber so that the heat generated by the fermentation is lost as quickly as possible.
  • the present inventors have found that the ambient temperature at the time of fermentation has an effect on the mouthfeel, aroma and the like of the obtained fermented tea, and those skilled in the art can determine the specific desired temperature by a simple test according to the type of fermented tea taste desired.
  • the fermented tea of the present invention differs from the method for producing a conventional black tea in that it is subjected to a greening treatment of tea leaves or tea leaves when fermentation is carried out to achieve the desired degree of fermentation.
  • the tea scented in the tea soup is one of the ingredients, which is very beautiful. It is also found that adding a certain proportion of fermented tea to the green tea or green tea will change the taste of the tea. It is mellow and bitter. In particular, the addition of oolong tea with natural floral notes to green tea will make the aroma of the tea soup refreshing and pleasant.
  • the above effects can be obtained when the weight ratio of the fermented tea to the green tea of the present invention is in the range of 9:1 to 1:9.
  • the fermented tea which adsorbs the natural floral scent used in the present invention means that the fermented tea such as fermented tea is made into a natural scent of jasmine or osmanthus or rose, and absorbs at least one natural aroma of natural flowers. Fermented tea. When fermented with different flowers, fermented teas with different aromas can be made into final products with different flavors and different flavors.
  • the blending ratio of fermented tea or fermented tea with green tea is preferably 9:1 to 6:4.
  • the proportion is reversed.
  • the 5:5 ratio of the product also has a flavor. It is worth emphasizing that if at least one of the above two mixed raw teas adsorbs natural floral notes, the finished aroma is more sufficient.
  • the ratio of the fermented tea or the fermented tea and the green tea adsorbed with the natural floral fragrance may be 9:1 to 6:4; if it is to emphasize the green tea style For products, increase the proportion of green tea or green tea with floral notes.
  • the ratio of green tea or floral green tea to fermented tea or fermented tea with natural floral aroma is 9: 1 ⁇ 6: 4.
  • the tea, tea beverage and the like of the present invention can be made into various teas according to conventional methods.
  • Food ingredients such as tea-containing cakes, non-tea drinks such as soda, alcoholic beverages, etc.
  • Example 1 The tea green just recovered in Example 1 was immediately steamed. Then, it is dried by a normal method to prepare a non-fermented tea. The tea was broken with a crusher, stalked, sieved, and 800 g of crushed tea on 20 mesh under 12 mesh. Sample number: 0-07P. Test example 1
  • Tea pigment (thearubiin, theaflavin, and theaflavin) was determined by the Roberts general method.
  • the catechin conversion rate is the total catechin content and the comparative example contained in each sample of Example 1.
  • Example 2 Except for hanging green and enamel, the rest of the operation was the same as in Example 1. Dry and wilting to the tea green weight loss 22%. The withered tea leaves are simmered for 15 minutes, causing the destruction rate of leaf cells to be more than 60% ( ⁇ ). In addition, 11- 07P, 12- 07P and 13-07P were dried for 15 minutes using a dryer heated to 170 ° C, and then cooled to 140 ° C for 1.5 hours to obtain tea.
  • the obtained sample was tested in accordance with Test Example 1. The results are shown in Table 4. The comparative sample 1 sample was still used as the control.
  • Example 3 The samples obtained in Example 3 and Comparative Example 2 were tested in accordance with Test Example 1. The results are shown in Table 6. The comparative sample 2 sample was used as the control.
  • ECG+EGCG is very 0/
  • the hairy crab breed is 100 kilograms of tea, and it is sun-dried for 30 minutes, making it partially dehydrated.
  • the tea greens were then placed in a ventilated room, and the temperature of the sun-dried leaves quickly dropped to the indoor temperature and allowed to cool for 2 hours. Then, the cooled tea greens were placed in a shake machine and shaken twice. Shake for 15 minutes for the first time, 20 minutes for the second time, and 90 minutes for the first time and the second time. After the second shaking, the green leaves are taken out from the shaker, placed in the room and allowed to stand for fermentation. The leaf thickness is 5-6 cm, fermented for 12 hours and 30 minutes, and then the fermented tea green is placed.
  • Refined oolong tea with export code S104 which is the common oolong tea produced by Minnan production process, with high fermentation degree.
  • the tea was broken with a crusher, stalked, sieved, and 800 g of broken tea on 20 mesh under 12 mesh was taken.
  • Sample No.: S104 Comparative Example 5 The refined oolong tea of export commodity code Y303 is refined tea of narcissus variety, which is a high-fermentation tea produced by the production process of Yubei. The tea was broken with a crusher, stalked, sieved, and 800 g of broken tea on 20 mesh under 12 mesh was taken.
  • each of the tea samples were individually stalked and crushed, sieved, and the shredded tea samples of 20 mesh under 12 mesh were taken for use.
  • Three grams of crushed tea from each of the various teas was brewed with 200 liters of boiling water at 100 ° C for 3 minutes. The slag was filtered to obtain a tea broth of each tea.
  • scenting jasmine green tea hereinafter referred to flower Green tea
  • the standard of the review is that the fermented tea or flower fermented tea and green tea or green tea that are not blended with the benchmark sample are 10 points, and the points are better than the comparison, which is expressed by 10 +, and the score is lower than the contrast sample. Expressed by 10-, the highest score for the bonus is + 5, and the lowest score for the score is - 5.
  • the comprehensive score is a comprehensive evaluation score obtained by adding up to 6 comprehensive evaluation scores and dividing by 6 .
  • Table 16 ⁇ Mixing ratio and evaluation of fermented tea and green tea
  • 80 20 has a mellow feeling of fermented tea, slightly astringent, good aroma, refreshing 10+0. 7
  • adding a certain amount of green tea or green tea to the fermented tea or floral fermented tea can obtain the characteristics of richness and bitterness of the existing fermented tea, and can also have both green tea. It has a good taste, a high aroma and a refreshing character. The two complement each other, so that the product is much better in color and flavor than pure fermented tea or flower fermented tea.
  • the fermented tea or flower fermented tea of the present invention and green tea and green tea are prepared into tea beverages in the following manner in the following manner.
  • the proportion of tea raw materials is as follows:
  • C raw material formula: 80% fermented tea, 20% green tea.
  • D raw material formula: flower fermentation tea 8 Q%, green tea 20%.
  • raw material formula flower fermented tea 8G%, flower green tea 20%.
  • the above formula can be used in the processing of tea beverages. One is to first mix the raw tea and then soak it with hot water. The other is that the two tea leaves are separately soaked and extracted, and the extracts are mixed in proportion. Since the fermented tea is not bitter, it can be immersed in hot water at a higher temperature, and green tea is preferably immersed in a lower hot water in order to avoid a large amount of leaching of bitter and astringent substances. To this end, the present embodiment adopts a method in which two kinds of tea leaves are separately extracted and mixed. When extracting tea or flower fermented tea, use 95 ° C hot water, and use 70 ° C hot water when extracting green tea or green tea.
  • the process of processing tea beverages according to the conventional method is:
  • the fermented tea beverage and the tea A, B, C, D, E mixed with fermented tea or flower fermented tea and green tea or green tea are produced according to the conventional method.
  • the amount of tea used is approximately 8 g / 1000 ml.
  • a 500 mL bottle of oolong tea/green tea drink/flower tea beverage produced by W Company was purchased from the market. They are called W-0 Beverages/W-G Beverages/W-H Beverages; 500 mL bottled oolong tea drinks/green tea drinks/flower tea drinks produced by Y Company are purchased from the market. They are called Y-0 Beverage / Y-G Beverage / Y-H Beverage.
  • Example 5 7 days after the production of the above-mentioned Example 5 product, 4 experienced tea reviewers were subjected to a sensory evaluation of Example 5 and the comparative sample, and the color, fragrance, and the same beverage were used. Taste first by 5 points full review price. Then the comprehensive evaluation of each number of tea. The comprehensive score is 100 points. The score is the average of the scores of each reviewer. The results are shown in Table 24. Table 24
  • the fermented tea beverage of the present invention has a better hue than the traditional oolong tea beverage, has less bitterness and taste, and has a better taste.
  • the tea beverage mixed with green tea or green tea using the flower fermented tea of the present invention is much better than the traditional oolong tea beverage in terms of color tone, aroma and taste.
  • the fermented tea of the invention has less content of tartary buckwheat such as tea polyphenols and catechins, high overall content of tea pigments, bright color of the tea soup, good taste and aroma.
  • the method for preparing the fermented tea of the invention adopts the leaf leaf vein, that is, the whole tissue cell damage method, the damage area is large, the leaf tissue cells are completely destroyed, the enzymatic oxidation is obviously accelerated, and the time required for the fermentation process is greatly shortened.
  • the degree of fermentation in the conventional processing method can be achieved at an appropriate temperature for 5 to 30 minutes.
  • fermented tea having an arbitrary degree of fermentation can be produced by controlling the fermentation time, and after the greening step, the green odor which the tea leaves have can be removed, and the aroma and taste can be further improved.
  • the mixed tea or tea beverage composed of the fermented tea and green tea of the present invention can combine the advantages of fermented tea and green tea.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Tea And Coffee (AREA)
  • Fodder In General (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Thé fermenté, caractérisé en ce qu'il contient une quantité inférieure ou égale à 19 % de polyphénols du thé sur la base du poids sec de la feuille de thé, en ce que la teneur en catéchines ECG et EGCG est inférieure ou égale à 5 % et en ce que la teneur en TB est relativement plus faible; et procédé de fabrication du thé fermenté. Le thé fermenté est utilisé pour produire une boisson au thé ou un thé mélangé.
PCT/CN2007/003380 2006-11-29 2007-11-29 Thé fermenté et procédé de fabrication pour celui-ci Ceased WO2008064573A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009538574A JP2010510781A (ja) 2006-11-29 2007-11-29 発酵茶及びその製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200610160711.0 2006-11-29
CN200610160711 2006-11-29

Publications (1)

Publication Number Publication Date
WO2008064573A1 true WO2008064573A1 (fr) 2008-06-05

Family

ID=39467433

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2007/003380 Ceased WO2008064573A1 (fr) 2006-11-29 2007-11-29 Thé fermenté et procédé de fabrication pour celui-ci

Country Status (2)

Country Link
JP (9) JP2010510781A (fr)
WO (1) WO2008064573A1 (fr)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017195782A (ja) * 2016-04-25 2017-11-02 キリン株式会社 香味が改善された緑茶系飲料
CN111000002A (zh) * 2019-12-27 2020-04-14 广西国茗金花茶科技有限公司 一种润肠通便的金花茶功能茶及其制备方法
CN111838366A (zh) * 2019-04-29 2020-10-30 石小和 一种发酵藤茶及其制备方法
CN112106844A (zh) * 2020-09-21 2020-12-22 湖南农业大学 一种高品质夏秋红茶的加工方法
CN113041186A (zh) * 2021-03-18 2021-06-29 上海承曜生物科技有限公司 一种用于美白抗皱的金萱茶提取物及其制备方法
CN113647484A (zh) * 2021-08-27 2021-11-16 鹤山合益丰茶业有限公司 一种新会柑桂花红茶
CN113796427A (zh) * 2021-09-14 2021-12-17 梅州市英帅茶业有限公司 一种散发天然兰花香的茶叶加工制作工艺
CN115067399A (zh) * 2022-07-18 2022-09-20 江苏东南生科茶业有限公司 可快速接种的菌茶板壳结构
CN115606658A (zh) * 2022-11-02 2023-01-17 贵州凤冈县仙人岭锌硒有机茶业有限公司 一种提高红茶品质的加工方法
CN116210782A (zh) * 2023-01-10 2023-06-06 湖南农业大学 一种木姜叶柯紧压茶及其制作方法
CN117581922A (zh) * 2023-12-25 2024-02-23 湖南莽山瑶益春茶业有限公司 一种延长毛尖保存期的加工方法

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010510781A (ja) * 2006-11-29 2010-04-08 新敏 李 発酵茶及びその製造方法
JP4990845B2 (ja) * 2008-06-23 2012-08-01 サントリーホールディングス株式会社 ジャスミン茶飲料
JP2013009670A (ja) * 2011-05-31 2013-01-17 Uha Mikakuto Co Ltd 緑茶飲料
EP2806747B1 (fr) * 2012-01-27 2016-01-20 Unilever Plc. Processus de fabrication de produits de thé
CN102960483B (zh) * 2012-12-06 2014-05-28 宜宾市外贸金叶茶业有限责任公司 一种花香黑茶的加工方法
CN104824779A (zh) * 2015-03-08 2015-08-12 张进 一种茶褐素保健固体饮料
CN108077462B (zh) * 2017-11-15 2021-08-24 华南农业大学 一种降低乌龙茶中高效氯氟氰菊酯和氰戊菊酯残留的方法
CN107751436B (zh) * 2017-11-23 2021-04-16 广西壮族自治区亚热带作物研究所 一种越南抱茎茶发酵茶及其制备方法
CN107668270A (zh) * 2017-12-04 2018-02-09 大田县上京镇溪口新农农副产品专业合作社 一种具有桂花香的红茶制作工艺
CN109221524A (zh) * 2018-10-31 2019-01-18 马边金星茶业开发有限责任公司 一种金花黑茶的加工方法
JP7228188B2 (ja) * 2019-03-15 2023-02-24 株式会社起立工商会社 茶の製造方法
KR102585965B1 (ko) * 2021-06-30 2023-10-10 주식회사 청안오가닉스 개선된 간보호 효과를 갖도록, egcg함량을 낮춘 녹차추출물의 제조방법

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1202323A (zh) * 1998-06-01 1998-12-23 马海云 一种固型茶加工方法
CN1565208A (zh) * 2003-06-30 2005-01-19 马亚平 一种茶叶的加工工艺
CN1653923A (zh) * 2005-03-11 2005-08-17 徐州师范大学 蔷甘菌茶

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03206843A (ja) * 1990-01-08 1991-09-10 Kisakuen:Kk 茶の製造方法
CN1235517A (zh) * 1996-11-29 1999-11-17 尤尼利弗公司 红茶
JP2001335701A (ja) * 2000-05-30 2001-12-04 Erubu:Kk 自動車関連部品
JP2002095415A (ja) * 2000-09-21 2002-04-02 Usaien Seiyaku Kk テアフラビン類の製造方法
JP3756438B2 (ja) * 2001-03-02 2006-03-15 花王株式会社 容器詰飲料
AP1642A (en) * 2001-03-05 2006-07-24 Unilever Plc Black tea manufacture.
JP3667308B2 (ja) * 2001-09-10 2005-07-06 株式会社ユニカフェ 緑茶の製造方法
JP3590029B2 (ja) * 2002-02-08 2004-11-17 花王株式会社 発酵茶飲料、半発酵茶飲料の製造法
JP2004141056A (ja) * 2002-10-24 2004-05-20 Meiji Seika Kaisha Ltd 酸化還元酵素及び細胞壁消化酵素を用いた発酵茶製品の製造方法
US7829132B2 (en) * 2004-11-03 2010-11-09 Unilever Bestfoods, North America Division Of Conopco, Inc. Consumable tea composition with antioxidants
JP4656566B2 (ja) * 2005-02-08 2011-03-23 株式会社ひかわ ウーロン茶の製法
JP2006246714A (ja) * 2005-03-08 2006-09-21 Suntory Ltd 呈味強化発酵茶葉および該茶葉を利用した濃厚呈味烏龍茶飲料
JP4436916B2 (ja) * 2005-04-22 2010-03-24 ハウス食品株式会社 混合ウーロン茶
JP2010510781A (ja) * 2006-11-29 2010-04-08 新敏 李 発酵茶及びその製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1202323A (zh) * 1998-06-01 1998-12-23 马海云 一种固型茶加工方法
CN1565208A (zh) * 2003-06-30 2005-01-19 马亚平 一种茶叶的加工工艺
CN1653923A (zh) * 2005-03-11 2005-08-17 徐州师范大学 蔷甘菌茶

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MA Z.: "Studies on Content Change of Tea Catechins and their Oxidative Products in Fermenting Process of Comminuted Black Tea", GUANGDONG TEA, no. Z1, 1997, pages 42 - 45 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017195782A (ja) * 2016-04-25 2017-11-02 キリン株式会社 香味が改善された緑茶系飲料
CN111838366A (zh) * 2019-04-29 2020-10-30 石小和 一种发酵藤茶及其制备方法
CN111000002A (zh) * 2019-12-27 2020-04-14 广西国茗金花茶科技有限公司 一种润肠通便的金花茶功能茶及其制备方法
CN112106844A (zh) * 2020-09-21 2020-12-22 湖南农业大学 一种高品质夏秋红茶的加工方法
CN113041186A (zh) * 2021-03-18 2021-06-29 上海承曜生物科技有限公司 一种用于美白抗皱的金萱茶提取物及其制备方法
CN113647484A (zh) * 2021-08-27 2021-11-16 鹤山合益丰茶业有限公司 一种新会柑桂花红茶
CN113796427A (zh) * 2021-09-14 2021-12-17 梅州市英帅茶业有限公司 一种散发天然兰花香的茶叶加工制作工艺
CN115067399A (zh) * 2022-07-18 2022-09-20 江苏东南生科茶业有限公司 可快速接种的菌茶板壳结构
CN115606658A (zh) * 2022-11-02 2023-01-17 贵州凤冈县仙人岭锌硒有机茶业有限公司 一种提高红茶品质的加工方法
CN115606658B (zh) * 2022-11-02 2024-04-02 贵州凤冈县仙人岭锌硒有机茶业有限公司 一种提高红茶品质的加工方法
CN116210782A (zh) * 2023-01-10 2023-06-06 湖南农业大学 一种木姜叶柯紧压茶及其制作方法
CN117581922A (zh) * 2023-12-25 2024-02-23 湖南莽山瑶益春茶业有限公司 一种延长毛尖保存期的加工方法

Also Published As

Publication number Publication date
JP2019216752A (ja) 2019-12-26
JP7041312B2 (ja) 2022-03-23
JP6731452B2 (ja) 2020-07-29
JP6281150B2 (ja) 2018-02-21
JP2021166556A (ja) 2021-10-21
JP2010510781A (ja) 2010-04-08
JP6995229B2 (ja) 2022-01-14
JP6580539B2 (ja) 2019-09-25
JP2019041761A (ja) 2019-03-22
JP6905123B2 (ja) 2021-07-21
JP2015146801A (ja) 2015-08-20
JP2020110189A (ja) 2020-07-27
JP2018164461A (ja) 2018-10-25
JP2021065239A (ja) 2021-04-30
JP6864726B2 (ja) 2021-04-28
JP2016214268A (ja) 2016-12-22

Similar Documents

Publication Publication Date Title
JP7041312B2 (ja) 半発酵茶葉、着香の半発酵茶葉、半発酵茶葉又は着香の半発酵茶葉を含む混合茶葉、半発酵茶葉、着香の半発酵茶葉又は混合茶葉からの抽出物、抽出物を含む飲食物
CN101189994A (zh) 发酵茶及其制作方法
JP4680062B2 (ja) 茶生葉パウダー、茶生葉パウダーより得られる抽出物、並びに香気成分含有物の製造方法
JP3445567B2 (ja) 健康茶および健康飲料並びにその製造方法
JP5599725B2 (ja) 茶製品を製造する方法
JP5198679B1 (ja) 半発酵茶及びその製造方法
CN106857904A (zh) 一种花香绿茶加工工艺
JP2010268765A (ja) 焙じウーロン茶及びこれを用いた茶飲料
JP3667308B2 (ja) 緑茶の製造方法
JP2019170356A (ja) 爽快な青葉の香りを有する緑茶の製造方法
CN104186747A (zh) 一种新型红茶加工方法
JP3737777B2 (ja) オリーブ茶の製造方法およびその方法により製造されたオリーブ茶を主原料とする茶飲料の製造方法
WO2003022065A1 (fr) Procede pour produire des thes et procede pour produire du the vert, du the vert en poudre, du the oolong et du the noir
JP2018029562A (ja) 粉末茶添加物、混合粉末茶及び混合粉末茶含有食品の製造方法
JP2019195320A (ja) 新香味茶の製造方法
JPH01128774A (ja) 醗酵杜仲茶およびその製造方法
JPH09275950A (ja) 栗茶ブレンドの製法
JP2020068765A (ja) 顆粒茶の製造方法
JP5144638B2 (ja) 風味バランスと飲みやすさを備えた生茶葉抽出エキス、及びその製造方法
JP2005137265A (ja) 新規なウーロン茶飲料およびその製造方法
CN120167524A (zh) 一种铁皮石斛调味茶及其制备方法
JP2021132639A (ja) フルーツティー
CN113841753A (zh) 一种浓缩茶饮料的制备方法
CN112913949A (zh) 鲜花速溶茶及其制备方法
CN112889965A (zh) 水果速溶茶及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07845745

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2009538574

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 07845745

Country of ref document: EP

Kind code of ref document: A1