Method for suppressing odd taste and / or roughness of taste in green tea

Abstract

To provide a production method of green tea leaves capable of being used for preparation of a green tea extract in which, odd taste and / or roughness of a taste are suppressed even being extracted at a high temperature, a green tea extract extracted from the green tea leaves, and a beverage or the like including the green tea extract.SOLUTION: There is provided a production method of green tea leaves including a step A for bringing raw material tea leaves into contact with raw tea leaves for one hour or more under presence of a solvent, for acquiring green tea leaves of the present invention.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing green tea leaves that can be used for preparing a green tea extract having reduced unpleasant flavors and / or roughness in taste, a green tea extract extracted from the green tea leaves, and foods and beverages containing the green tea extract. [Background technology]

[0002] In recent years, a wide variety of tea beverages have been offered on the market due to the diversification of consumer preferences. Among tea beverages, green tea beverages are loved as a beverage that emphasizes the balance of flavors such as umami, bitterness, and astringency and aroma, and various packaged green tea beverages are distributed and sold on the market.

[0003] However, when green tea leaves are extracted at high temperatures, the green tea becomes fragrant, but has the problem of having more unpleasant flavors and roughness in the taste ("unpleasant flavors, etc."). For example, Patent Document 1 describes a method for improving this problem: (1) A step of extracting tea with water at a temperature in the range of 0 to 30°C to obtain a low-temperature extract; (2) subjecting the extraction residue obtained after obtaining the low-temperature extract in step (1) to steam distillation to obtain a steam distillation extract; and (3) A process for obtaining a tea extract by mixing the low-temperature extract and the steam distillation extract obtained in the processes (1) and (2). Patent Document 1 discloses a method for producing a tea extract comprising the steps of: (1) extracting a tea leaf extract from a tea plant by extracting a tea plant from a tea plant using a method for producing a tea extract ... [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-6020 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a method for producing green tea leaves that can be used for preparing a green tea extract that has reduced unpleasant flavors and / or rough taste even when extracted at high temperatures, a green tea extract extracted from the green tea leaves, and foods, beverages, etc. that contain the green tea extract. [Means for solving the problem]

[0006] In order to solve the above problems, the present inventors have been studying various methods, and have found that The inventors have found that a green tea extract obtained from green tea leaves produced by contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more has reduced unpleasant flavors and / or rough taste, which has led to the completion of the present invention.

[0007] That is, the present invention provides the following inventions. (1) A method for producing green tea leaves, comprising a step A of contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more; (2) The method according to the above (1), wherein the weight ratio of the raw tea leaves to the fresh tea leaves used in step A is 10:0.5 to 10:2, calculated as the weight of dried tea leaves; (3) The method according to (1) or (2) above, wherein the amount of the solvent in step A is 10% by weight or more based on the total weight of the raw tea leaves and the fresh tea leaves (calculated as the weight of dried tea leaves); (4) The method according to any one of the above (1) to (3), wherein the step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 hour or more is carried out at 35 to 60°C; (5) The method according to any one of the above (1) to (4), wherein the step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 hour or more is a step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 to 4 hours; (6) The method according to any one of the above (1) to (5), wherein in step A, dried tea leaves are used as the raw tea leaves, and frozen and / or cut frozen raw tea leaves are used as the raw tea leaves; (7) The method according to any one of the above (1) to (6), further comprising, after step A, step B of drying or heating the raw tea leaves and the fresh tea leaves; (8) The method according to (7) above, wherein the drying in step B is one or more methods selected from the group consisting of vacuum drying, freeze drying, and heat drying; (9) Green tea leaves produced by the production method according to any one of (1) to (8) above; (10) A method for producing a green tea extract, comprising a step of contacting the green tea leaves produced by the production method according to any one of (1) to (8) above with a solvent for extraction; (11) A method for suppressing unpleasant flavors and / or roughness in taste in a green tea extract, comprising a step of contacting green tea leaves produced by the production method according to any one of (1) to (8) above with a solvent for extraction; (12) A method for suppressing an unpleasant taste and / or roughness in a green tea extract having an unpleasant taste and / or roughness in taste, comprising a step of adding a green tea extract produced by the production method described in (10) above to the green tea extract having an unpleasant taste and / or roughness in taste; (13) Food and beverages, Green tea leaves produced by the production method according to any one of (1) to (8) above, or A green tea extract produced by the production method described in (10) above. the food or drink comprising the above; (14) The food or drink according to (13) above, further comprising a green tea extract having an unpleasant taste and / or roughness in taste; (15) The food or beverage according to (13) or (14) above, which is a packaged green tea beverage; (16) The food or beverage according to (13) or (14) above, which is a packaged beverage; (17) The food or beverage according to (13) above, which is a packaged food; (18) The food or beverage according to (14) above, which is a packaged food; Effect of the Invention

[0008] According to the present invention, it is possible to provide a method for producing green tea leaves that can be used for preparing a green tea extract that has reduced unpleasant flavors and / or rough taste even when extracted at high temperatures, a green tea extract extracted from the green tea leaves, and foods and beverages containing the green tea extract. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention relates to [1] A method for producing green tea leaves, comprising step A of contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more (hereinafter also referred to as the "method for producing green tea leaves of the present invention"); [2] Green tea leaves produced by the green tea leaf production method of the present invention (hereinafter also referred to as "green tea leaves of the present invention"); [3] A method for producing a green tea extract of the present invention, comprising a step of contacting the green tea leaves of the present invention with a solvent to extract the green tea extract (hereinafter also referred to as "the method for producing the green tea extract of the present invention"); [4] A method for suppressing unpleasant flavors and / or roughness in taste in a green tea extract, comprising a step of contacting the green tea leaves of the present invention with a solvent to extract the green tea leaves (hereinafter also referred to as "suppression method 1 of the present invention"); [5] A method for suppressing an unpleasant taste and / or roughness in a green tea extract having an unpleasant taste and / or roughness in taste, comprising a step of adding a green tea extract produced by the green tea extract production method of the present invention to the green tea extract having an unpleasant taste and / or roughness in taste (hereinafter also referred to as "suppression method 2 of the present invention"); [6] A food or beverage comprising: Green tea leaves produced by the method for producing green tea leaves of the present invention, or Green tea extract produced by the method for producing green tea extract of the present invention The food or drink comprising the above (hereinafter also referred to as "the food or drink of the present invention"); etc.

[0010] <Process A> Step A is not particularly limited as long as it is a step of contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more.

[0011] (raw tea leaves) As the raw tea leaves, any type of tea can be used as long as it is leaves or stems picked from the tea plant (scientific name: Camellia sinensis), without being limited by its variety, place of origin, picking time, picking method, cultivation method, etc.

[0012] The raw tea leaves used in step A include those usually called green tea leaves, which have been processed to the so-called crude tea stage. Crude tea is obtained by processing raw tea leaves. The crude tea processing process for sencha generally includes steps such as steaming, rough rolling, rolling and twisting, intermediate rolling, fine rolling, and drying. However, in the present invention, the crude tea processing method is not limited to sencha, and may include deep steamed tea, pan-fried tea, tamaryokucha, hand-rolled tea, and the like. The fine rolling may be omitted from the manufacturing method of sencha, and the tea may be dried after intermediate rolling. The raw tea leaves in the present invention may be finished tea that has been subjected to finishing processing after the crude tea processing step.

[0013] More specifically, the raw tea leaves include a wide range of teas classified as non-fermented teas, such as steamed tea, sencha, gyokuro, bancha, roasted tea, kukicha, matcha, pan-fried tea, gyokuryokucha, steamed gyokuryokucha, pan-fried gyokuryokucha, Chinese green tea, etc., and blends of two or more of these types can also be used. There is also no particular limit to the part of the raw tea leaves, and they may be any of the leaves alone, the stems alone, or a mixture of leaves and stems.

[0014] The moisture content of the raw tea leaves in the present invention is not particularly limited, and may be dried or undried tea leaves, but dried tea leaves are preferred from the viewpoint of the preservation of the raw tea leaves until they are used in the present invention. In this specification, "dried tea leaves" refers to tea leaves with a moisture content of 5% by weight or less. The moisture content of crude tea that has undergone a normal crude tea processing step is generally 5% by weight or less.

[0015] In the present invention, the size of the raw tea leaves and whether or not they are ground are not particularly limited, but ground tea leaves are preferred from the viewpoint of obtaining a greater suppression effect on unpleasant flavors, etc. The fineness (grinding degree) of the ground tea leaves is preferably such that 20 mesh pass components are 50% by weight or more (50 to 100% by weight). To prepare ground tea leaves, dried tea leaves may be ground using a normal grinder. In addition, ground tea leaves may be a by-product of the tea manufacturing process, called powdered tea, which is ground in the manufacturing process of green tea leaves.

[0016] (raw tea leaves) The fresh tea leaves used in step A are not limited to the variety, place of origin, harvesting time, harvesting method, cultivation method, etc., and any tea can be used as long as it is leaves picked from the tea plant (scientific name: Camellia sinensis). More specifically, fresh tea leaves include tea leaves picked from the tea plant and before heat treatment, or tea leaves that have been refrigerated or frozen after picking and before heat treatment. From the viewpoint of inhibiting fermentation, preferred examples include tea leaves picked from the tea plant within 24 hours, or tea leaves that have been frozen and stored within 24 hours after picking.

[0017] The size of the fresh tea leaves in the present invention, whether they are ground or not, etc., are not particularly limited, and fresh tea leaves that have not been ground may be used, but from the viewpoint of obtaining a greater suppression effect on unpleasant flavors, etc., ground fresh tea leaves are preferable, and ground frozen fresh tea leaves (i.e., ground frozen fresh tea leaves) are more preferable. The fineness of the ground fresh tea leaves (grinding degree) includes leaf pieces of about "1 cm x 1 cm" or less, preferably leaf pieces of about "5 mm x 5 mm" or less, more preferably leaf pieces of about "3 mm x 3 mm" or less, and even more preferably leaf pieces of about "2 mm x 2 mm" or less. The method for preparing ground fresh tea leaves is not particularly limited, and includes a method of grinding fresh tea leaves such as frozen fresh tea leaves using a normal grinder, a method of cutting fresh tea leaves using a cutter, and the like.

[0018] (Weight ratio of raw tea leaves to raw tea leaves used in process A) The weight ratio of the raw tea leaves to the fresh tea leaves used in step A, calculated as the weight of dried tea leaves, is not particularly limited as long as the effects of the present invention are obtained; however, from the viewpoint of a balance between obtaining a greater suppression effect on impurities and the like and not making the bitter taste too strong, a ratio of about 12:0.5 to about 12:2 is preferred, with about 12:0.5 to about 12:1.5 and about 12:0.75 to about 12:1.5 being more preferred.

[0019] (solvent) The solvent is not particularly limited as long as the effects of the present invention can be obtained when used in step A of the present invention, but water is a preferred example. The solvent in step A is preferably an added solvent. In this case, the method of adding the solvent is not particularly limited, and the solvent may be added to the raw tea leaves and then mixed with the fresh tea leaves, the solvent may be added to the fresh tea leaves and then mixed with the raw tea leaves, or the raw tea leaves and fresh tea leaves may be mixed and then the solvent may be added.

[0020] "Contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent" means contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent, and examples of this include contacting the raw tea leaves with the fresh tea leaves directly in the presence of a solvent and / or contacting the raw tea leaves with the fresh tea leaves via a solvent. "Contacting the raw tea leaves with the fresh tea leaves via a solvent" also includes the raw tea leaves and the fresh tea leaves being separated in the solvent.

[0021] The amount of solvent present or added in step A is not particularly limited as long as the effects of the present invention are obtained, but the lower limit may be, for example, 12% by weight or more, 37% by weight or more, preferably 62% by weight or more, 123% by weight or more, 185% by weight or more, and more preferably 246% by weight or more, based on the total weight of the raw tea leaves and fresh tea leaves (converted into the weight of dried tea leaves).The upper limit of the amount of solvent present may be, for example, 1230% by weight or less, or 692% by weight or less, based on the total weight of the raw tea leaves and fresh tea leaves (converted into the weight of dried tea leaves).

[0022] In step A, the temperature at which "the raw tea leaves and the fresh tea leaves are contacted in the presence of a solvent" is not particularly limited as long as the effects of the present invention are obtained, but may be, for example, 10 to 70°C, preferably 20 to 60°C, and from the standpoint of keeping the contact time relatively short and producing more efficiently, more preferably 35 to 60°C, 35 to 55°C, or 35 to 50°C, and even more preferably 35 to 45°C.

[0023] In step A, the time for "contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent" is not particularly limited as long as the effects of the present invention are obtained, but may be, for example, 0.5 to 12 hours, preferably 1 to 10 hours, 1 to 6 hours, 1 to 4 hours, 1 to 3 hours, or 1 to 2 hours.

[0024] In step A, preferred combinations of temperature and time for "contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent" include 30 to 60°C (or 35 to 60°C) for 1 to 4 hours (or 1 to 3 hours or 1 to 2 hours), 35 to 45°C for 1 to 6 hours (or 1 to 4 hours or 1 to 3 hours or 1 to 2 hours), and 20 to 45°C for 2 to 6 hours (or 2 to 4 hours).

[0025] Other preferred combinations of temperature and time for "contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent" in step A include preferred values ​​of temperature (°C) x time (h) of 30 to 280, 35 to 250, 35 to 210, 35 to 180, 35 to 90, 35 to 70, 35 to 60, 35 to 50, 35 to 45, etc.

[0026] <Method of producing green tea leaves according to the present invention> The method for producing green tea leaves of the present invention is not particularly limited, so long as it includes step A of contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more.

[0027] The method for producing green tea leaves of the present invention may further include optional steps in addition to the essential step A. Such optional steps include: a step B, subsequent to the step A, of drying or heating the raw tea leaves and the fresh tea leaves; are preferred.

[0028] <Process B> Step B is not particularly limited as long as it is a step of drying or heating the raw tea leaves and the fresh tea leaves after step A. By such a step, reactions between the raw tea leaves and the fresh tea leaves can be stopped, and the storage stability of the obtained green tea leaves can be improved.

[0029] The method for drying and heating the raw tea leaves and the fresh tea leaves is not particularly limited, and may be one or more selected from the group consisting of vacuum drying, freeze drying, and heat drying. Such drying and heating can be carried out using a vacuum dryer, freeze dryer, heat dryer (e.g., a conical dryer or a microwave irradiation device), a freezer, etc.

[0030] An optional step other than step B includes a finishing process. Examples of the finishing process include sieving the crude tea, cutting large tea leaves, separating powder and stalks, and combining.

[0031] The method for producing green tea leaves of the present invention allows the production of green tea leaves. The use of such green tea leaves is not particularly limited, and the leaves may be used to prepare a green tea extract, or may be used in foods and beverages without extraction.

[0032] <Green tea leaves of the present invention> The green tea leaves of the present invention are not particularly limited as long as they are produced by the method for producing green tea leaves of the present invention. The use of the green tea leaves of the present invention is not particularly limited, and they may be used for preparing a green tea extract, or may be used in foods and beverages without extraction. By extracting a green tea extract from the green tea leaves of the present invention, it is possible to obtain a green tea extract with reduced unpleasant flavors and / or roughness in taste. The green tea leaves of the present invention may be filled into a container to produce packaged green tea leaves.

[0033] <Method of producing the green tea extract of the present invention> The method for producing the green tea extract of the present invention is not particularly limited as long as it includes a step of contacting the green tea leaves produced by the method for producing green tea leaves of the present invention with a solvent for extraction. The green tea extract of the present invention has a suppressed unpleasant taste and / or roughness in taste. As described below, the green tea extract of the present invention can be added to a green tea extract having an unpleasant taste and / or roughness in taste to suppress the unpleasant taste.

[0034] In the extraction step, a general extraction method can be adopted, and for example, a conventionally known extraction method such as hot water extraction, steam distillation, liquefied carbon dioxide extraction, alcohol extraction, etc. can be used. In addition, the type of extraction solvent used for extraction is not particularly limited, but when water is used as the extraction solvent, it is preferable to use deionized water or distilled water. These are inexpensive, easy, and can be safely prepared and supplied to the extraction equipment. Examples of extraction solvents other than water include ethanol and other hydrophilic organic solvents.

[0035] The temperature during extraction is not particularly limited, but is preferably, for example, 80° C. to 100° C. When extraction is performed within the above temperature range, a relatively high extraction efficiency can be obtained. The extraction time is also not particularly limited, but may be 1 to 30 minutes, 3 to 30 minutes, etc.

[0036] The obtained green tea extract (e.g., green tea extract liquid) may be filtered or centrifuged to separate impurities, or may be concentrated by drying or other treatment. The green tea extract may be in various forms, such as an aqueous solution, a slurry, or a solid. When using the green tea extract, it may be concentrated or diluted with water as necessary. The green tea extract of the present invention may be filled into a container to form a packaged green tea extract.

[0037] <Suppression method 1 of the present invention: Method for suppressing unpleasant flavors and / or rough taste in green tea extract> The "method for suppressing unpleasant flavors and / or rough taste in a green tea extract" of the present invention is not particularly limited, so long as it includes a step of contacting the green tea leaves of the present invention with a solvent for extraction. The step of extracting the green tea leaves of the present invention by contacting them with a solvent and preferred embodiments thereof are as described above in the section "Method for producing the green tea extract of the present invention."

[0038] <Suppression method 2 of the present invention: Method for suppressing an unpleasant taste and / or rough taste in a green tea extract having an unpleasant taste and / or rough taste> Suppression method 2 of the present invention is not particularly limited, so long as it includes a step of adding a green tea extract produced by the green tea extract production method of the present invention (i.e., the green tea extract of the present invention) to a green tea extract having an unpleasant taste and / or roughness in taste.

[0039] The "green tea extract having an unpleasant taste and / or roughness in taste" is not particularly limited as long as it is a green tea extract (e.g., a green tea extract) having an unpleasant taste and / or roughness in taste, and examples thereof include green tea extracts produced by methods other than the method for producing the green tea extract of the present invention, and more specifically, green tea extracts having a tannin concentration of 70 mg / 100 g or more.

[0040] The ratio of the green tea extract of the present invention to be added is not particularly limited, but from the viewpoint of obtaining a greater suppression effect against unpleasant flavors, etc., it is, for example, 3% by weight or more, preferably 5% by weight or more, and more preferably 10% by weight or more of the "green tea extract having unpleasant flavors and / or rough taste."

[0041] <Food and drink of the present invention> The food and drink of the present invention is not particularly limited as long as it contains "a green tea extract produced by the method for producing a green tea extract of the present invention" or "the green tea leaves of the present invention", but is preferably a food and drink containing "a green tea extract produced by the method for producing a green tea extract of the present invention". The food and drink of the present invention is not particularly limited and may be a beverage or a food other than a beverage.

[0042] Examples of the beverages include tea beverages and non-tea beverages. Examples of the tea beverages include green tea beverages, wild herb blend tea beverages, oolong tea beverages, and black tea beverages, with green tea beverages being preferred. Examples of the non-tea beverages include non-alcoholic beverages such as soft drinks (e.g., fruit juice, vegetable juice, sports drinks, and isotonic beverages), coffee beverages, nutritional drinks, and beauty drinks, and alcoholic beverages such as beer, wine, sake, plum wine, low-malt beer, whiskey, brandy, shochu, rum, gin, and liqueurs.

[0043] Examples of foods other than the above-mentioned beverages include sweets (e.g., baked goods such as bread, cakes, cookies, and biscuits, chewing gum, chocolate, and candy), desserts (e.g., jelly, yogurt, and ice cream), retort foods, and seasonings (e.g., sauces, soups, dressings, mayonnaise, and cream).

[0044] The form of the food and drink of the present invention is not particularly limited, and may be any of solid, powder, liquid, gel, slurry, etc., so long as it is in an easy-to-ingest form. The food and drink of the present invention may also be a food for specified health uses, a nutritional supplement, a functional food, etc., and examples of such forms include tablets, granules, lozenges, candies (throat lozenges), etc.

[0045] The content ratio of the green tea extract of the present invention or the content ratio of the green tea leaves of the present invention in the food or beverage of the present invention is not particularly limited, but examples of the content of the green tea extract of the present invention include 0.001 to 90 wt%, 0.001 to 80 wt%, 0.01 to 70 wt%, 0.1 to 60 wt%, 0.5 to 50 wt%, etc., relative to the total amount of the food or beverage, and examples of the content of the green tea leaves of the present invention include 0.001 to 90 wt%, 0.001 to 80 wt%, 0.01 to 70 wt%, 0.1 to 60 wt%, 0.5 to 50 wt%, etc., relative to the total amount of the food or beverage.

[0046] (optional ingredient) The food and drink of the present invention may further contain, as optional ingredients, a green tea extract having an unpleasant taste and / or roughness in taste, and other raw materials and additives that are usually used in general food and drink. The blending amount can be appropriately adjusted depending on the desired effect. More specifically, the optional ingredients include various additives such as antioxidants, pH adjusters, flavorings, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, colorants, emulsifiers, preservatives, seasonings, and quality stabilizers.

[0047] (container) The food and drink of the present invention can be made into a packaged food and drink (e.g., packaged drink, packaged food) by filling it into a container. Examples of containers include containers known in the food and drink industry (preferably sealed containers), which can be appropriately selected and used, and can be appropriately determined according to the distribution form and consumer needs. Specific examples include sealed containers made of a single material such as glass, plastic (polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), etc.), paper, aluminum, steel, etc., or a composite material or laminate material thereof. In particular, transparent (including translucent) containers are preferred. Transparent containers may be entirely transparent or partially transparent.

[0048] (Suppression of unpleasant tastes and / or roughness in the taste) The green tea extract of the present invention is a green tea extract in which unpleasant flavors and / or roughness in taste are suppressed. In this specification, "unpleasant flavors" refers to an unpleasant bitterness in the green tea extract, and "roughness in taste" refers to a bitter, astringent aftertaste that remains on the tongue in the green tea extract.

[0049] In the present invention, a green tea extract in which "off-flavors and / or roughness in taste are suppressed" means a green tea extract in which off-flavors and / or roughness in taste are suppressed compared to a green tea extract produced using the same type of raw materials and the same method to reach the same final concentration, except that step A of contacting the raw tea leaves with fresh tea leaves is not performed and instead an extra amount of raw tea leaves of the same dry weight as the unused fresh tea leaves is used (hereinafter also referred to as "control green tea extract").

[0050] A trained panel can easily and clearly determine the degree of unpleasant taste and / or roughness in taste in a certain green tea extract and how such unpleasant taste and / or roughness in taste compares with the control green tea extract of the present invention (for example, whether and to what extent unpleasant taste and / or roughness in taste are suppressed). In suppression method 2 of the present invention, a comparison can be made between a green tea extract having unpleasant taste and / or roughness in taste without the addition of the green tea extract of the present invention and a green tea extract having the same with the addition of the green tea extract of the present invention.

[0051] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. EXAMPLES

[0052] Test 1. [Effects on green tea leaves caused by contacting raw tea leaves with fresh tea leaves in the presence of water] The following test was carried out to examine the effect on the flavor of the green tea leaf extract obtained by contacting raw tea leaves with fresh tea leaves in the presence of water.

[0053] (1. Preparation of sample green tea beverage) The dried tea leaves of Sencha, consisting of leaves and stems, were crushed to a 20 mesh pass content of 50% by weight or more, and the crushed dried tea leaves were used as the raw tea leaves. On the other hand, the frozen raw tea leaves of Sencha were crushed to leaf pieces of approximately 2 mm x 2 mm or less, and the crushed frozen raw tea leaves were used as the raw tea leaves.

[0054] The raw tea leaves and fresh tea leaves were mixed in a container at a weight ratio of 3:1 (i.e., about 12:1 in terms of the weight of dried tea leaves). After adding and mixing about 62% by weight of water based on the total weight of the tea leaves in terms of dried tea leaves to the container, the mixture was left to stand for a predetermined time (1 hour, 2 hours, 4 hours, or 6 hours) under a predetermined temperature condition (20°C, 35°C, 45°C, 50°C, 55°C, or 60°C), thereby contacting the raw tea leaves and fresh tea leaves in the presence of water to obtain each of the green tea leaves in Test Examples 1 to 16. The raw tea leaves themselves were used as control green tea leaves.

[0055] The green tea leaves of Test Examples 1 to 16 were placed in a container, and then hot water (95°C) was added in an amount 50 times the weight of the green tea leaves to extract for 3 minutes. These were subjected to solid-liquid separation to obtain each green tea extract, which was used as the sample green tea beverage of Test Examples 1 to 16. In addition, a green tea extract was similarly obtained from control green tea leaves to serve as the control beverage.

[0056] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by five trained expert panelists on the degree of off-flavor and roughness in taste of the sample green tea beverages of Test Examples 1 to 16. The degree of reduction in off-flavor and roughness in taste compared to the control beverage was evaluated on the following five-point scale, and the average evaluation by the five expert panelists was adopted as the evaluation of the sample green tea beverage. The difference in the degree of ◎◎ and 〇, the difference in the degree of ◎ and 〇, the difference in the degree of 〇 and △, and the difference in the degree of △ and × were each considered to be of the same degree. ◎◎: Even greater decrease than ◎ (even stronger inhibitory effect than ◎); ◎: Extremely large decrease (very strong inhibitory effect); 〇: Large decrease (sufficient inhibitory effect); △: Slight decrease (slight suppression effect); ×: No reduction was observed (no inhibitory effect);

[0057] The results of the sensory evaluation test for the sample green tea beverages of Test Examples 1 to 16 are shown in Table 1. Additionally, the results of Table 1 are shown in Table 2, where the results are arranged vertically according to the time that the raw tea leaves and the fresh tea leaves were contacted in the presence of water.

[0058] [Table 1]

[0059] [Table 2]

[0060] As can be seen from the results of Tables 1 and 2, in Test Example 1 (20°C x 1h), no suppression effect was obtained against off-flavors and roughness in taste ("off-flavors, etc."), but in Test Examples 2 to 16, it was shown that an extremely strong or sufficient suppression effect against off-flavors, etc. was obtained. In addition, in the case of 35 to 60°C, an extremely strong suppression effect against off-flavors, etc. was obtained even when the contact time between the raw tea leaves and the raw tea leaves was 1 hour, so it was shown that when the contact time is short, such as 1 hour, the contact temperature is preferably 35°C or higher rather than 20°C. In addition, when the contact temperature was 50°C or higher and the contact time was 6 hours, a sufficient suppression effect against off-flavors, etc. was obtained, but stuffy odor was generated. From these, the following [1] to [5], etc. were shown. [1] When the contact temperature is 20°C, the contact time is preferably 2 hours or more. [2] In order to keep the contact time relatively short, the contact temperature is preferably 35°C or higher. [3] When the contact temperature is 35 to 45°C, the contact time is preferably 1 to 6 hours or 1 to 4 hours. [4] When the contact temperature is 50 to 60°C, the contact time is preferably 1 to 4 hours, 1 to 3 hours, or 1 to 2 hours. [5] As a preferred combination of temperature and time for "contacting raw tea leaves with fresh tea leaves in the presence of a solvent," the value of temperature (°C) x time (h) is preferably, for example, 35 to 210, 35 to 180, etc.

[0061] Test 2. [Effects of grinding degree and variety of raw tea leaves] The following test was carried out to investigate how the degree of grinding of the raw tea leaves and the variety of the raw tea leaves affect the flavor of the green tea leaf extract obtained when the raw tea leaves are contacted with fresh tea leaves in the presence of water.

[0062] (1. Preparation of sample green tea beverage) Dried sencha tea leaves consisting of leaves and stems (the same as the dried sencha tea leaves used in the above test 1; 5.5 mesh on 3% or less, 60 mesh pass 5% or less) were used as the raw tea leaves without being crushed, and the temperature was only 35°C, and the contact time was only 1 hour. Except for this, green tea leaves were produced in the same manner as in the above test 1, and a sample green tea beverage (Test Example 17) was obtained. The sample green tea beverage of Test Example 4 was prepared in the same manner as in the above test 1.

[0063] (2. Sensory Evaluation Test) A sensory evaluation test was carried out on the sample green tea beverages of Test Examples 4 and 17 in the same manner as in Test 1 above. The results are shown in Table 3.

[0064] [Table 3]

[0065] As can be seen from the results in Table 3, it was shown that the effect of suppressing unpleasant flavors, etc. can be obtained whether the raw tea leaves are fine or coarse. Also, it was shown that Test Example 4, which used raw tea leaves that are fine in size, i.e., have a high degree of grinding (raw tea leaves with 50% or more by weight of 20 mesh pass components), is preferable in terms of its higher suppression effect on unpleasant flavors, etc., than Test Example 17, which used raw tea leaves that are coarse in size.

[0066] (1. Preparation of sample green tea beverage) Green tea leaves were produced in the same manner as in Test 1 above, and sample green tea beverages (Test Examples 18 to 21) were obtained, except that "Sencha (leaves only)" (Test Example 18), "Sencha (stems only)" (Test Example 19), "Hojicha" (Test Example 20), or "Sencha tea leaves" (Test Example 21) were used instead of the dried sencha tea leaves consisting of leaves and stems used in Test 1 above, and that the temperature was only 35°C and the contact time was only 1 hour.

[0067] (2. Sensory Evaluation Test) For the sample green tea beverages of Test Examples 4 and 18 to 21, a sensory evaluation test was carried out in the same manner as in Test 1 above. The results are shown in Table 4.

[0068] [Table 4]

[0069] As can be seen from the results in Table 4, it was demonstrated that the effect of suppressing unpleasant flavors, etc. was achieved regardless of the variety or part of the raw tea leaves used.

[0070] Test 3. [Effects of different grinding degrees and varieties of raw tea leaves] The following test was carried out to investigate how the degree of grinding of the raw tea leaves and the variety of the raw tea leaves affect the flavor of the green tea leaf extract obtained when the raw tea leaves are contacted with the raw tea leaves in the presence of water.

[0071] (1. Preparation of sample green tea beverage) Instead of "crushed frozen tea leaves obtained by crushing frozen tea leaves of Sencha to pieces of about "2mm x 2mm" or less" (i.e., crushed frozen tea leaves used in the above test 1), "crushed frozen tea leaves obtained by crushing frozen tea leaves of Sencha to pieces of about "1cm x 1cm"" (Test Example 22), "about "3cm x 1cm" frozen tea leaves as is" (Test Example 23), or "about "8cm x 4cm" frozen tea leaves as is" (Test Example 24) were used, and the temperature was only 35°C and the contact time was only 1 hour. Except for this, green tea leaves were produced in the same manner as in the above test 1, and sample green tea beverages (Test Examples 22 to 24) were obtained. The sample green tea beverage in Test Example 4 was prepared in the same manner as in Test 1.

[0072] (2. Sensory Evaluation Test) A sensory evaluation test was carried out on the sample green tea beverages of Test Examples 4 and 22 to 24 in the same manner as in Test 1 above. The results are shown in Table 5.

[0073] [Table 5]

[0074] As can be seen from the results in Table 5, even when unground fresh tea leaves were used, it was shown that the effect of suppressing unpleasant flavors was obtained. Also, in Test Example 4, in which the fresh tea leaves were ground to a high degree, a higher effect of suppressing unpleasant flavors was obtained compared to the other Test Examples.

[0075] (1. Preparation of sample green tea beverage) Green tea leaves were produced in the same manner as in Test 1 above, and a sample green tea beverage (Test Example 25) was obtained, except that pieces of frozen "Gyokuro" tea leaves of approximately 2mm x 2mm or less (crushed frozen tea leaves used in Test 1 above) were used instead of pieces of frozen "Sencha" tea leaves of approximately 2mm x 2mm or less (crushed frozen tea leaves used in Test 1 above), and that the temperature was 35°C only and the contact time was 1 hour only. The sample green tea beverage of Test Example 4 was prepared in the same manner as in Test 1 above.

[0076] (2. Sensory Evaluation Test) A sensory evaluation test was carried out on the sample green tea beverages of Test Examples 4 and 25 in the same manner as in Test 1 above. The results are shown in Table 6.

[0077] [Table 6]

[0078] As can be seen from the results in Table 6, it was shown that an inhibitory effect against unpleasant flavors was obtained regardless of the variety of fresh tea leaves used. The sample green tea beverage of Test Example 4, which used fresh Sencha tea leaves, had a slightly stronger inhibitory effect against unpleasant flavors than the sample green tea beverage of Test Example 25, which used fresh Gyokuro tea leaves.

[0079] Test 4. [Effect of different weight ratios of raw tea leaves and fresh tea leaves] The following test was carried out to investigate how differences in the weight ratio of raw tea leaves to fresh tea leaves affect the flavor of the resulting green tea leaf extract when the raw tea leaves and fresh tea leaves are contacted in the presence of water.

[0080] (1. Preparation of sample green tea beverage) The raw tea leaves used were the same crushed dried tea leaves as those used in Test 1, and the fresh tea leaves used were the same crushed frozen fresh tea leaves as those used in Test 1. The weight ratio of the crushed dried tea leaves to the fresh tea leaves used was changed from "3:1" (approximately "12:1" in terms of the weight of dried tea leaves) (Test Example 4) to "3:0.5" (approximately "12:0.5" in terms of the weight of dried tea leaves) (Test Example 26) or "3:2" (approximately "12:2" in terms of the weight of dried tea leaves) (Test Example 27), and the temperature was only 35°C and the contact time was only 1 hour. Except for this, green tea leaves were produced in the same manner as in Test 1 above, and sample green tea beverages (Test Examples 26 and 27) were obtained. The sample green tea beverage in Test Example 4 was prepared in the same manner as in Test 1 above.

[0081] (2. Sensory Evaluation Test) A sensory evaluation test was carried out on the sample green tea beverages of Test Examples 4, 26 and 27 in the same manner as in Test 1 above. The results are shown in Table 7.

[0082] [Table 7]

[0083] As can be seen from the results in Table 7, the higher the weight ratio of fresh tea leaves to raw tea leaves, the greater the effect of suppressing off-flavors, etc. Also, when the weight ratio of crushed dried tea leaves to fresh tea leaves was "3:2" (approximately "12:2" in terms of the weight ratio of dried tea leaves), the effect of suppressing off-flavors, etc. was particularly strong (rated "◎◎"), but it was also found that a harsh taste was produced. From these findings, it was shown that, from the standpoint of balancing the effect of suppressing unpleasant flavors, etc., and preventing the occurrence of harsh flavors, etc., the weight ratio of raw tea leaves to fresh tea leaves is preferably 3:0.5 (approximately 12:0.5 when converted to dried tea leaf weight) to 3:2 (approximately 12:2 when converted to dried tea leaf weight), and more preferably 3:0.5 (approximately 12:0.5 when converted to dried tea leaf weight) to 3:1.5 (approximately 12:1.5 when converted to dried tea leaf weight), and even more preferably 3:0.75 (approximately 12:0.75 when converted to dried tea leaf weight) to 3:1.5 (approximately 12:1.5 when converted to dried tea leaf weight).

[0084] Test 5. [Effect of the difference in the amount of water added to raw tea leaves and raw tea leaves] The following test was carried out to investigate how the difference in the amount of water added to the raw tea leaves and fresh tea leaves when the raw tea leaves and fresh tea leaves are brought into contact with each other in the presence of water affects the flavor and aroma of the resulting green tea leaf extract.

[0085] (1. Preparation of sample green tea beverage) The amount of water added to the crushed dried tea leaves and fresh tea leaves was changed from about 62% by weight to the total weight of the tea leaves calculated as dried tea leaves, to "0% by weight" (Test Example 28), "12% by weight" (Test Example 29), "37% by weight" (Test Example 30), "123% by weight" (Test Example 31), "185% by weight" (Test Example 32), and "246% by weight" (Test Example 33), and the temperature was only 35°C and the contact time was only 1 hour. Except for this, green tea leaves were produced in the same manner as in Test 1 above, and sample green tea beverages (Test Examples 28 to 33) were obtained. The sample green tea beverage in Test Example 4 was prepared in the same manner as in Test 1 above.

[0086] (2. Sensory Evaluation Test) For the sample green tea beverages of Test Examples 4 and 28 to 33, a sensory evaluation test was carried out in the same manner as in Test 1 above. The results are shown in Table 8.

[0087] [Table 8]

[0088] As can be seen from the results in Table 8, when no water was added, no suppression effect against unpleasant flavors was obtained, but when about 12% by weight or more of water was added based on the total weight of the tea leaves converted into dried tea leaves, a suppression effect against unpleasant flavors was obtained. It was also shown that when the amount of water added was about 62% by weight or more based on the total weight of the tea leaves converted into dried tea leaves, a stronger suppression effect against unpleasant flavors was obtained, and when the amount of water added was about 246% by weight, an even stronger suppression effect against unpleasant flavors was obtained. From these results, it was shown that it is preferable to add about 12% by weight or more (preferably 62% by weight or more) of water based on the total weight of the tea leaves converted into dried tea leaves in order to obtain a stronger suppression effect against unpleasant flavors.

[0089] Test 6. [Confirmation of the effect on the flavor of green tea extract with unpleasant flavors] The following test was carried out to examine the effect of the green tea extract produced by the production method of the present invention on the flavor of green tea extract having an unpleasant taste.

[0090] (1. Preparation of sample green tea beverage) In the same manner as in Test Example 4 of Test 1 above, raw tea leaves and fresh tea leaves were contacted in the presence of water to produce green tea leaves, and a green tea extract (hereinafter referred to as "the green tea extract of the present invention") was obtained from the green tea leaves.

[0091] (2. Preparation of green tea extract with unpleasant taste) After placing dried Sencha tea leaves in a container, hot water (95°C) was added in an amount 50 times the weight of the green tea leaves and extracted for 6 minutes. The mixture was subjected to solid-liquid separation to obtain a green tea extract with an unpleasant taste. The tannin value of this green tea extract was 70mg / 100g or more.

[0092] (3. Addition of the green tea extract of the present invention to green tea extract having an unpleasant taste) The green tea extract of the present invention was added in an amount of 1 wt %, 5 wt %, or 10 wt % relative to the weight of the green tea extract having an unpleasant taste, to obtain the sample green tea beverages of Test Examples 34 to 36, respectively.

[0093] (4. Sensory Evaluation Test) For the sample green tea beverages of Test Examples 34 to 36, a sensory evaluation test was carried out in the same manner as in Test 1 above. The results are shown in Table 9.

[0094] [Table 9]

[0095] As can be seen from the results in Table 9, the more the addition rate of the green tea extract of the present invention was increased, the more the unpleasant taste was suppressed. This indicates that the green tea extract of the present invention has the effect of suppressing the unpleasant taste of green tea extract having unpleasant taste, i.e., the unpleasant taste masking effect. [Industrial Applicability]

[0096] According to the present invention, it is possible to provide a method for producing green tea leaves that can be used for preparing a green tea extract that has reduced unpleasant flavors and / or rough taste even when extracted at high temperatures, a green tea extract extracted from the green tea leaves, and foods and beverages containing the green tea extract.

Claims

1. A method for producing green tea leaves, comprising step A of contacting raw tea leaves with fresh tea leaves in the presence of a solvent for one hour or more.

2. The method according to claim 1, wherein the weight ratio of the raw tea leaves to the fresh tea leaves used in step A is 10:0.5 to 10:2, calculated as the weight of dried tea leaves.

3. 2. The method according to claim 1, wherein the amount of the solvent in step A is 10% by weight or more based on the total weight of the raw tea leaves and the fresh tea leaves (calculated as the weight of dried tea leaves).

4. The method according to claim 1, wherein the step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 hour or more is carried out at 35 to 60°C.

5. The manufacturing method according to claim 1, wherein the step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 hour or more is a step of contacting the raw tea leaves with the fresh tea leaves in the presence of a solvent for 1 to 4 hours.

6. 2. The method according to claim 1, wherein in step A, dried tea leaves are used as the raw tea leaves, and frozen and / or cut frozen fresh tea leaves are used as the fresh tea leaves.

7. The manufacturing method according to claim 1, further comprising a step B of drying or heating the raw tea leaves and the fresh tea leaves after the step A.

8. The method according to claim 7, wherein the drying in step B is one or more methods selected from the group consisting of vacuum drying, freeze drying, and heat drying.

9. Green tea leaves produced by the method according to any one of claims 1 to 8.

10. A method for producing a green tea extract, comprising a step of contacting the green tea leaves produced by the method according to any one of claims 1 to 8 with a solvent to extract the green tea leaves.

11. A method for suppressing unpleasant flavors and / or roughness in taste in a green tea extract, comprising a step of contacting green tea leaves produced by the production method according to any one of claims 1 to 8 with a solvent to perform extraction.

12. A method for suppressing an unpleasant taste and / or roughness in a green tea extract having an unpleasant taste and / or roughness in taste, comprising a step of adding a green tea extract produced by the production method described in claim 10 to the green tea extract having an unpleasant taste and / or roughness in taste.

13. A food or beverage, Green tea leaves produced by the method according to claim 1, or A green tea extract produced by the method according to claim 10. The food or drink comprising:

14. The food or drink according to claim 13, further comprising a green tea extract having an unpleasant taste and / or roughness in taste.

15. The food or drink according to claim 13, which is a packaged green tea beverage.

16. The food or drink according to claim 14, which is a packaged green tea beverage.

17. The food or drink according to claim 13, which is a packaged food.

18. The food or drink according to claim 14, which is a packaged food.

Images