Burdock tea, burdock tea leaf, and production method of burdock tea leaf

Abstract

To provide burdock tea, burdock tea leaves, and a production method of burdock tea leaves, capable of enhancing the fruitiness and richness and bringing out sweetness of a food.SOLUTION: Burdock tea has a value of M / A of 4.5-15.0, wherein a content of malic acid is M mg / L and a content of free amino acid is A mg / L. A production method of burdock tea leaves includes a cutting step S1, a heating step S2, a drying step S3, and a roasting step S5, where a value of MT / AT is 4.5-15.0, wherein a content of malic acid is MT mg / g and a content of free amino acid is AT mg / g of burdock tea leaves.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to burdock tea, burdock tea leaves, and a method for producing burdock tea leaves, which are produced using the roots of burdock.

Background Art

[0002] Among vegetables, burdock has a strong image of being good for the body and is widely used as a food material that emphasizes its high content of dietary fiber. And, as an example of using burdock as a food material, "burdock tea" can be mentioned. Burdock tea has been established as a genre in the category of health tea and currently forms a certain market.

[0003] The applicant of the present application has been conducting research and development on burdock tea from various viewpoints and has created a number of technologies so far. For example, in Patent Document 1, there is disclosed burdock tea leaves produced by a production method including a step of cutting raw burdock roots including the epidermis and drying them at 30 to 70°C, which contain fructose in excess of 29 mg / g and have an ORAC value of 138.4 μmol TE / g or more.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Currently, burdock tea products based on various technologies, including Patent Document 1, are on the market, and when "burdock tea" is mentioned, a tea beverage that makes use of the unique fragrance of burdock comes to mind. The inventors thought that if they could create burdock tea presenting never-before-seen, unique and characteristic flavor properties, they might be able to expand the market for burdock tea itself. Specifically, the inventors aimed to create burdock tea or tea leaves presenting a flavor that "enhances the sweetness of food" while enhancing "fruitiness" and "richness" (hereinafter collectively referred to as "richness" as appropriate).

[0006] Therefore, an object of the present invention is to provide burdock tea, burdock tea leaves, and a method for producing burdock tea leaves, in which fruitiness and richness are enhanced and the sweetness of food can be enhanced.

Means for Solving the Problems

[0007] The above problems can be solved by the following means. (1) Burdock tea characterized in that when the content of malic acid is M mg / L and the content of free amino acids is A mg / L, the value of M / A is 4.5 to 15.0. (2) The burdock tea according to (1) above, characterized in that the value of M is 19.0 or more and the value of A is 8.0 or less. (3) When the content of malic acid is M T mg / g and the content of free amino acids is A T mg / g, burdock tea leaves characterized in that the value of M T / A T is 4.5 to 15.0. (4) The burdock tea leaves according to (3) above, characterized in that the value of M T is 9.5 or more and the value of A T is 4.0 or less. (5) A cutting step of cutting the burdock root including the epidermis, and a heating step of performing a heat treatment at 40 to 90 ° C on the burdock root before cutting or the burdock root after cutting, at least one of before and after the cutting step, and after the cutting step and the heating step, a drying step of performing a drying treatment at 35 to 65 ° C on the burdock tea leaves, and after the drying step, a roasting step of performing a roasting treatment on the burdock tea leaves. A method for manufacturing burdock tea leaves, wherein the content of malic acid in the burdock tea leaves is M T mg / g, and the content of free amino acids is A T mg / g, when M T / A T The value of is 4.5 to 15.0. A method for manufacturing burdock tea leaves, characterized in that (6) After the drying step and before the roasting step, it includes a fermentation and aging step of performing a fermentation and aging treatment on the burdock tea leaves. The fermentation and aging step is to set the water content of the burdock tea leaves after the drying step to 20 to 40%, and then perform fermentation and aging by standing still for 3 to 10 days in an environment of 45 to 65 ° C. The method for manufacturing burdock tea leaves according to 5 above, characterized in that

Effect of the Invention

[0008] The burdock tea according to the present invention has enhanced fruitiness and richness, and can enhance the sweetness of food. The burdock tea leaves according to the present invention have enhanced fruitiness and richness in the extracted burdock tea, and can enhance the sweetness of food. The method for manufacturing burdock tea leaves according to the present invention has enhanced fruitiness and richness in the burdock tea extracted from the manufactured burdock tea leaves, and can enhance the sweetness of food.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Mode for Carrying Out the Invention

[0010] Hereinafter, a mode (embodiment) for carrying out the burdock tea, burdock tea leaves, and the method for producing burdock tea leaves according to the present invention will be described.

[0011] ≪Burdock Tea≫ The burdock tea according to the present embodiment is a burdock tea beverage obtained by extracting from the burdock tea leaves described below. And, in the burdock tea according to the present embodiment, the ratio of the content of malic acid to the content of free amino acids is within a predetermined range. Hereinafter, each feature of the burdock tea according to the present embodiment will be described in detail.

[0012] <Malic Acid> Malic acid is a kind of hydroxy acid whose molecular formula is represented by C4H6O5 and is also called 2-hydroxybutanedioic acid. The present inventors have found that by adjusting the ratio of the content of malic acid in the burdock tea to the content of free amino acids described below within a predetermined range, the "enhancing effect of fruitiness", the "enhancing effect of richness", and the "effect of enhancing the sweetness of food" are exhibited.

[0013] Although the content of malic acid in the burdock tea only needs to be within a predetermined range in the ratio to the content of free amino acids described below, it is preferably as follows. When the content of malic acid in the burdock tea is M mg / L, the value of M is preferably 19.0 or more, more preferably 20.0 or more, 25.0 or more, 28.0 or more, 30.2 or more, and 31.6 or more. By the content of malic acid being equal to or more than a predetermined value, the three effects (enhancing effect of fruitiness, enhancing effect of richness, effect of enhancing the sweetness of food) can be more surely exhibited. When the content of malic acid in burdock tea is M mg / L, the value of M is preferably 80.0 or less, more preferably 75.0 or less, 70.0 or less, 68.0 or less, and 65.4 or less. By having the content of malic acid below a predetermined value, it is possible to avoid a situation where the enhancing effect of umami and the effect of enhancing the sweetness of food are weakened due to excessive malic acid.

[0014] <Free amino acid> Free amino acids are amino acids that exist in burdock tea in a free state as single amino acids. The content of free amino acids in burdock tea only needs to be within a predetermined range in terms of the ratio to the above-mentioned content of malic acid, but is preferably as follows. When the content of free amino acids in burdock tea is A mg / L, the value of A is preferably 2.0 or more, more preferably 3.0 or more, 3.5 or more, 4.0 or more, and 4.4 or more. By having the content of free amino acids above a predetermined value, three effects (the enhancing effect of fruitiness, the enhancing effect of umami, and the effect of enhancing the sweetness of food) can be more reliably exerted. When the content of free amino acids in burdock tea is A mg / L, the value of A is preferably 8.0 or less, more preferably 7.8 or less, 7.0 or less, 6.3 or less, 6.0 or less, and 5.0 or less. By having the content of free amino acids below a predetermined value, it is possible to avoid a situation where the enhancing effect of fruitiness, the enhancing effect of umami, and the effect of enhancing the sweetness of food are weakened due to excessive free amino acids.

[0015] <Ratio of the content of malic acid to the content of free amino acids> When the content of malic acid in burdock tea is M mg / L and the content of free amino acids is A mg / L, the value of M / A is preferably 4.5 or more, more preferably 5.0 or more, 6.0 or more, 7.0 or more, 7.2 or more, 7.5 or more, 8.0 or more, and 8.4 or more. By having the value of M / A above a predetermined value, three effects (the enhancing effect of fruitiness, the enhancing effect of umami, and the effect of enhancing the sweetness of food) are exerted. When the content of malic acid in burdock tea is M mg / L and the content of free amino acids is A mg / L, the value of M / A is more preferably 15.0 or less, 13.0 or less, 12.0 or less, 11.6 or less, 11.0 or less, 10.0 or less, 9.5 or less. When the value of M / A is below a predetermined value, the above-mentioned three effects are firmly exerted.

[0016] Malic acid in burdock tea can be measured, for example, with a simple reflection photometer (RQ Flex Plus 10 manufactured by Kanto Chemical Co., Inc.) or high performance liquid chromatography. Free amino acids in burdock tea can be measured, for example, by the ninhydrin method. Note that the content of malic acid and free amino acids in burdock tea can be controlled by adding malic acid and free amino acids, and can also be controlled by the fermentation and aging process described later.

[0017] <Others> The burdock tea according to this embodiment may contain components generally included in tea beverages, such as flavors, antioxidants (vitamin C), etc. Also, the burdock tea according to this embodiment may be filled in generally circulated containers, such as PET bottles, steel cans, aluminum cans, bottles, paper containers, etc.

[0018] ≪Burdock tea leaves≫ The burdock tea leaves according to this embodiment can be manufactured by the manufacturing method described later, and by extracting the burdock tea leaves with hot water, the above-mentioned burdock tea (burdock tea beverage) is obtained. Hereinafter, the burdock tea leaves will be described, but the description of the parts overlapping with the above-mentioned burdock tea will be omitted.

[0019] <Malic acid> When the content of malic acid in burdock tea leaves is M T mg / g, M TThe value is preferably 9.5 or more, more preferably 10.0 or more, 12.5 or more, 14.0 or more, 14.8 or more, 15.5 or more. When the content of malic acid is at a predetermined value or more, the extracted burdock tea can more surely exhibit three effects (enhancing effect of fruitiness, enhancing effect of richness, and enhancing effect of the sweetness of food). Let M be the content of malic acid in burdock tea leaves T When expressed in mg / g, T the value of M is preferably 40.0 or less, more preferably 37.5 or less, 35.0 or less, 34.0 or less, 32.0 or less. By having the content of malic acid at a predetermined value or less, it is possible to avoid a situation where the enhancing effect of richness and the enhancing effect of the sweetness of food are weakened due to an excessive amount of malic acid in the extracted burdock tea.

[0020] <Free amino acids> Let A be the content of free amino acids in burdock tea leaves T When expressed in mg / g, T the value of A is preferably 1.0 or more, more preferably 1.5 or more, 1.7 or more, 2.0 or more, 2.2 or more. When the content of free amino acids is at a predetermined value or more, the extracted burdock tea can more surely exhibit three effects (enhancing effect of fruitiness, enhancing effect of richness, and enhancing effect of the sweetness of food). Let A be the content of free amino acids in burdock tea leaves T When expressed in mg / g, T the value of A is preferably 4.0 or less, more preferably 3.8 or less, 3.5 or less, 3.1 or less, 3.0 or less, 2.5 or less. By having the content of free amino acids at a predetermined value or less, it is possible to avoid a situation where the enhancing effect of fruitiness, the enhancing effect of richness, and the enhancing effect of the sweetness of food are weakened due to an excessive amount of free amino acids in the extracted burdock tea.

[0021] <Ratio of the content of malic acid to the content of free amino acids> Let M be the content of malic acid in burdock tea leaves T expressed in mg / g, and let A be the content of free amino acids TWhen expressed in mg / g, M T / A T is preferably 4.5 or more, more preferably 5.0 or more, 6.0 or more, 7.0 or more, 7.2 or more, 7.5 or more, 8.0 or more, 8.4 or more. By the value of M / A being a predetermined value or more, the extracted burdock tea can exhibit three effects (enhancing effect of fruitiness, enhancing effect of richness, and enhancing effect of bringing out the sweetness of food). Let the content of malic acid in burdock tea leaves be M T in mg / g, and the content of free amino acids be A T in mg / g. When M T / A T is more preferably 15.0 or less, 13.0 or less, 12.0 or less, 11.6 or less, 11.0 or less, 10.0 or less, 9.5 or less. By the value of M / A being a predetermined value or less, the extracted burdock tea can firmly exhibit the three effects described above.

[0022] The content of malic acid and free amino acids contained in burdock tea leaves can be measured by the following method. First, collect 2.00 g of burdock tea leaves, put them in a tea bag, soak them in about 1000 g of hot water (80 - 100 °C), move them up and down 10 times every 30 seconds, and extract for 3 minutes to obtain burdock tea. Then, measure the concentration of malic acid and free amino acids in the obtained burdock tea by the method described above. And from the concentration of malic acid and free amino acids in the measured burdock tea and the numerical value of the yield of the tea, calculate the content of malic acid and free amino acids contained in the burdock tea leaves. For example, if the yield of the burdock tea extracted under the above conditions is 980 g and it contains 20 mg / L of malic acid, assuming the elution efficiency is 100%, the content of malic acid in the burdock tea leaves may be calculated as 9.8 mg / g (= 20 / 2 × 0.980). Since the specific gravity of burdock tea is 1.001, 1 mg / L = 1 mg / kg may be used.

[0023] <Extraction conditions of burdock tea leaves> Although the extraction conditions for burdock tea leaves according to this embodiment are not particularly limited, it is preferable to pour hot water (50 to 100°C, preferably 80 to 100°C) in an amount of Z × 50 to Z × 5000 g (preferably Z × 450 to Z × 550 g) over the burdock tea leaves Zg and set the extraction time to 30 seconds or more (preferably 150 to 200 seconds).

[0024] <Others> In the burdock tea leaves according to this embodiment, other generally distributed tea leaves such as green tea and matcha, or natural plants and food ingredients that contribute to improving the health of consumers, may be added as long as the effects of the present invention are not inhibited. The burdock tea leaves according to this embodiment can be provided in forms in which generally distributed green tea leaves, etc. are circulated, for example, individual packaging and filling of 100 to 500 g, solids formed into a predetermined amount, pulverized powders, tea bags of 0.5 to 5 g / pack, etc.

[0025] ≪Method for manufacturing burdock tea leaves≫ As shown in FIG. 1, the method for manufacturing burdock tea leaves according to this embodiment includes a cutting step S1, a heating step S2, a drying step S3, and a roasting step S5, and may further include a fermentation and aging step S4 between the drying step S3 and the roasting step S5, and may further include a confirmation step S6 and a preparation step S7. Further, as shown in FIG. 2, the order of the cutting step S1 and the heating step S2 may be reversed. Note that the term "fermentation and aging" such as in the fermentation and aging step may also be referred to as "aging fermentation". Hereinafter, each step of the method for manufacturing burdock tea leaves according to this embodiment will be described in detail.

[0026] <Cutting step> The cutting step S1 is a step of cutting a burdock root part including the epidermis (in a raw state or after heat treatment) into burdock tea leaves having a predetermined shape and size. In this cutting step S1, the shape and size of the burdock tea leaves are substantially determined. The shape and size obtained by cutting can be set as appropriate. For example, the burdock root part can be cut into four pieces or eight pieces, and the thickness can be set to about 0.2 to 3 mm, or it can be in a shredded state. Moreover, since the taste components, flavor components, and aroma components of burdock are abundantly contained in the epidermis of the raw burdock root, by setting the object in the cutting step S1 as the "burdock root including the epidermis", the original taste, flavor, and aroma of burdock can be utilized as they are. In the case of making powdered burdock tea leaves, after the drying step S3 described later, it is preferably finely pulverized to about 45 to 500 mesh by a pulverizer for better product handling.

[0027] <Heating Step> The heating step S2 is a step of subjecting burdock tea leaves (specifically, the burdock root before cutting or the burdock root after cutting) to a heat treatment (blanching). By the heat treatment in the heating step S2, the functions of enzymes such as inulin-decomposing enzyme contained in burdock are promoted to partially decompose inulin. As a result, the amount of fructose is increased to give a sweet taste, thereby improving the flavor. Also, by this heat treatment, the activity of oxidizing enzymes such as polyphenol oxidase contained in burdock is reduced, making it difficult to reduce the content of chlorogenic acid. Note that chlorogenic acid and inulin are components that exhibit the effects of improving bowel movement and improving obesity.

[0028] The heating temperature in this heating step S2 is 40 to 90°C, preferably 45 to 85°C, more preferably 50 to 70°C, and the heating time is 5 to 180 minutes, preferably 15 to 145 minutes. When the heating temperature is low or the heating time is short, the decomposition of inulin hardly occurs and the production amount of fructose decreases, and there may be a risk that the improvement in flavor cannot be expected. On the other hand, when the heating temperature is high or the heating time is long, the decomposition of inulin becomes excessive, the production amount of fructose becomes too much and the sweetness becomes too strong, and furthermore, there is a risk that the content of inulin decreases too much. And the heating temperature and heating time of the heat treatment in the heating step S2 can be arbitrarily set within the range of the above-described conditions. For example, when the heating temperature is 40°C, the heating time can be 180 minutes, etc., and when the heating temperature is 90°C, the heating time can be 5 minutes, etc. Note that the heat treatment in the heating step S2 can be carried out by steaming, but is not limited thereto. For example, it may be carried out by roasting, hot water bath, frying, heating in a refrigerator or a steamer, etc.

[0029] <Drying step> The drying step S3 is a step of subjecting burdock tea leaves to a drying treatment. By the drying treatment in the drying step S3, the activity of oxidase such as polyphenol oxidase can be reduced, the oxidation reduction of the polyphenol component can be suppressed, and the quality stability as a raw material (burdock tea leaves) and long-term storage can be made possible. In addition, by the drying treatment, the next treatment can be started at an arbitrary timing, and it can be made into a stable state as a raw material for the fermentation and aging treatment described later.

[0030] (Drying temperature) The drying temperature in the drying step S3 is 35 to 65 ° C, preferably 41 to 59 ° C, more preferably 46 to 54 ° C. When the drying temperature is less than a predetermined value, the oxidation reduction of the polyphenol component by oxidase such as polyphenol oxidase contained in the burdock tea leaves is promoted. In addition, the burdock tea leaves may exhibit a dark brown color, have a strong sour taste, and may have a raw smell. When the drying temperature exceeds a predetermined value, there is a possibility that the useful components of the burdock tea leaves disappear together with moisture during the drying process, and the taste and quality may deteriorate. In addition, the burdock tea leaves may be dried too much, and there is also a possibility that a so-called burnt smell is generated.

[0031] (Drying time) The drying time in the drying step S3 is 0.5 to 8 hours, preferably 1 to 6 hours. Although the drying time varies slightly depending on the drying method and the processing amount and is not limited to the above time, considering that the oxidase such as polyphenol oxidase has not been completely inactivated by the time of the drying step S3, considering the fermentation and aging described later, within the range of the moisture content described later, it is preferably as short as possible.

[0032] (Moisture content of burdock tea leaves after drying process) The moisture content (moisture content) of the burdock tea leaves after drying is 2 to 15%, preferably 2 to 10%. By keeping the moisture content of burdock tea leaves within a specified range, it is possible to suppress the oxidative reduction of polyphenol components caused by oxidative enzymes such as polyphenol oxidase, maintain a high ORAC value, and provide a pleasant taste. In addition, if the moisture content of the burdock tea leaves exceeds a certain value, even if the leaves are dried, there is a risk that the oxidation and reduction of polyphenol components caused by oxidase will be accelerated, and the burdock tea leaves will take on a dark brown color, have a strong sour taste, and have a fishy flavor. In addition, by reducing the moisture content of the burdock tea leaves to a certain value or less, general bacteria cannot grow, and strict hygiene standards can be met.

[0033] The drying process in the drying step S3 is preferably performed by ventilation drying at the above-mentioned temperature, but is not limited thereto. For example, the drying process can be performed by freeze drying, steam drying, superheated steam drying, reduced pressure drying, sun drying, etc., which are performed by controlling the temperature conditions within the above-mentioned range.

[0034] <Fermentation and maturation process> The fermentation and maturation step S4 is a step in which the burdock tea leaves are subjected to a fermentation and maturation treatment. Generally, the heating conditions in the heating step S2 and the drying conditions in the drying step S3 are believed to reduce the activity of oxidases such as polyphenol oxidase (for example, Mie Prefectural Agricultural Research Institute, Tea Industry Research Laboratory, "Processing Technology for Improving the Quality of Domestically Produced Black Tea"). However, the present inventors discovered that by further subjecting the burdock tea leaves that have been subjected to the heating step S2 and the drying step S3 to a fermentation and maturation treatment under conditions that are believed to reduce the activity of oxidases, the produced burdock tea leaves (more specifically, the extracted burdock tea) exhibit unique and distinctive flavor characteristics never before seen, although the mechanism of action is unclear, and thus created the present invention.

[0035] In addition, through the fermentation and aging treatment in the fermentation and aging step S4, the malic acid content in the burdock tea leaves increases, and the free amino acid content in the burdock tea leaves decreases. As a result, the burdock tea leaves obtained by performing the fermentation and aging treatment have a larger M T / A T value than the burdock tea leaves obtained without performing the treatment, and can be within the desired numerical range. Similarly, the burdock tea obtained by extracting the burdock tea leaves obtained by performing the fermentation and aging treatment also has a larger M / A value than the burdock tea obtained without performing the treatment, and can be within the desired numerical range.

[0036] (Fermentation and aging conditions) Specifically, in the fermentation and aging treatment, first, the burdock tea leaves are moistened evenly so that the moisture content becomes 20 - 40% (preferably 25 - 35%). Then, the burdock tea leaves are left to stand for 3 - 10 days (preferably 4 - 8 days) in an environment with a temperature condition of 45 - 65°C (preferably 50 - 60°C) to carry out fermentation and aging. By setting the moisture content of the burdock tea leaves within a predetermined range, the fermentation and aging will start and proceed appropriately. During the period of the fermentation and aging treatment, the moisture content of the burdock tea leaves gradually decreases gently. By setting the temperature of the fermentation and aging treatment within a predetermined range, the fermentation and aging can proceed favorably. Note that since the temperature of the burdock tea leaves tends to increase during fermentation and aging (the burdock tea leaves themselves tend to generate heat through fermentation), it is necessary to perform precise temperature control. The number of days of the fermentation and aging treatment needs to be at least 3 days from the perspective of appropriately proceeding with the fermentation and aging. However, if it is prolonged, problems such as unintended reactions occurring or the sour taste of the obtained burdock tea becoming strong may occur. Therefore, although the number of days of the fermentation and aging treatment may be within a predetermined range, it is preferably ended at the timing when the pH of the burdock tea leaves is 5.0 (preferably 4.8), or at the timing when the moisture content of the burdock tea leaves becomes 25% (preferably 20%).

[0037] For the measurement of pH in the fermentation and aging process, it is measured using a glass electrode type hydrogen ion concentration indicator (a portable pH meter that has been adjusted in advance using standard buffer solutions of 6.86 and 4.01). The measurement sample is adjusted by the following method (the 10-fold dilution method). (1) Add 10 g of burdock tea leaves as the sample and 90 g of deionized water to a stomacher bag or a plastic bag and mix them. (2) Leave it as it is for 3 minutes or more (to stabilize the value). (3) Measure the mixed solution with a portable pH meter. (4) Take this measured value as the pH value of the sample (display to one decimal place).

[0038] For the measurement of the moisture content in the fermentation and aging process, it is measured by the drying method (atmospheric pressure heating drying method). Specifically, it is as follows. (1) Place only the weighing can in a dryer at 105°C and dry it in advance for 1 hour. (2) Use work gloves to transfer the weighing can to a desiccator, let it cool for 20 minutes, and then weigh it (W0) with a scale. (3) Weigh approximately 5 g of the sample into the pre-weighted weighing can and record the total weight of the weighing can and the sample (W1). (4) Place the weighing can containing the sample in (3) into a dryer at 105°C and dry it for 5 hours. (5) Use work gloves to transfer the weighing can to a desiccator, let it cool for 20 minutes, and then weigh it (W2) with a scale. (6) Calculate the moisture content (moisture percentage) according to the following calculation formula. Moisture content (%) = (W1 - W2) / (W1 - W0) × 100

[0039] In the examples described below, by setting the ratio (M / A, M T / A T ) of the malic acid content to the free amino acid content within a predetermined range, it has been confirmed that the desired effect can be exerted even when the fermentation and aging step S4 is not passed. Therefore, the fermentation and aging step S4 is not an essential step.

[0040] <Drying Step> The drying process (not shown) is a process of subjecting the burdock tea leaves after the above-described fermentation and aging process S4 to a drying treatment. Note that the drying treatment in this drying process is the same as the drying process S3 described above, but since it serves to stop the progress of the reaction by the enzyme and proceed to the next process at an arbitrary timing, when the roasting process S5 described below is started immediately (for example, within one day), there is no need to carry it out. That is, the drying process (not shown) is not an essential process.

[0041] <Roasting Process> The roasting process S5 is a process of subjecting the burdock tea leaves to a roasting treatment. The roasting temperature in the roasting process S5 is preferably 140°C or higher, more preferably 150°C or higher, and still more preferably 160°C or higher. By the roasting temperature being at or above the predetermined value, a roasted aroma is imparted to the burdock tea leaves, and the raw smell (earthy smell, muddy smell) of the burdock can be reduced. The roasting temperature in the roasting process S5 is preferably 180°C or lower, more preferably 175°C or lower. By the roasting temperature being at or below the predetermined value, it is possible to avoid situations such as the generation of a burnt smell, the enhancement of bitterness due to the progress of carbonization, inappropriate extraction, the reduction of polyphenol components such as chlorogenic acid, dietary fiber, and oligosaccharides. Although the roasting time is not particularly limited as long as the roasting temperature in the roasting process S5 is within the above-described range, for example, it is 5 to 50 minutes, preferably 8 to 40 minutes, and more preferably 9 to 15 minutes. Note that the roasting treatment in the roasting process S5 is preferably carried out so that the moisture content of the burdock tea leaves becomes 5% or less.

[0042] <Verification Process> The verification process S6 is a process of inspecting the content of malic acid, free amino acids, and the ratio (M T / A T ) of the contents of both in the burdock tea leaves, and verifying whether it is within the above-described predetermined range. Note that the verification process S6 is not an essential process.

[0043] In the confirmation process S6, the confirmation process first measures and calculates the content of malic acid and the content of free amino acids in burdock tea leaves. Then, it is confirmed whether the ratio (M T / A T ) of the contents of both in the burdock tea leaves falls within the above-mentioned predetermined range. Although the frequency of the confirmation process in the confirmation step S6 is not particularly limited, from the perspective of quality assurance, it may be carried out for each lot (for example, every 1 to 1000 kg).

[0044] <Preparation Process> The preparation process S7 is a process of preparing burdock tea leaves so that the ratio (M T / A T ) of the content of malic acid and free amino acids in the burdock tea leaves falls within the above-mentioned predetermined range when it does not fall within the range. Note that the preparation process S7 is not an essential process.

[0045] Specifically, in the preparation process in the preparation step S7, when the ratio (M T / A T ) of the target burdock tea leaves is less than the lower limit value of the above-mentioned predetermined range, burdock tea leaves with a high content of malic acid (another burdock tea leaf prepared in advance) or malic acid is added. Also, when the ratio (M T / A T ) of the target burdock tea leaves exceeds the upper limit value of the above-mentioned predetermined range, burdock tea leaves with a high content of free amino acids (another burdock tea leaf prepared in advance) or free amino acids (specifically, a mixture of arginine and asparagine, which are free amino acids abundantly contained in burdock, in a ratio of 1:1) are added. Note that in the confirmation step S6, when the result shows that the ratio (M T / A T ) of the target burdock tea leaves falls within the above-mentioned predetermined range, the preparation process in the preparation step S7 is not carried out.

[0046] Regarding the addition amount of the "another burdock tea leaf" added to the target burdock tea leaves, it depends on the total amount of the target burdock tea leaves and the ratio (M T / A T) It may be calculated based on the content of malic acid, free amino acids, etc. of other burdock tea leaves.

[0047] <Other processes, and modification examples> Instead of the preparation step S7, for a lot for which it is obtained as a result that the ratio (M T / A T ) does not fall within the above-mentioned predetermined range, a step of excluding it from the production line may be performed. When using burdock tea leaves as a product, after the preparation step S7 (if the confirmation step S6 and the preparation step S7 are not performed, after the roasting step S5), treatments generally performed when commercializing tea leaves, such as filling into individual packages, solidifying to make a solid, pulverizing to make a powder, or packing into tea bags, may be performed.

[0048] ≪Method for manufacturing burdock tea≫ The method for manufacturing burdock tea according to the present embodiment includes an extraction step after the preparation step S7 of the above-mentioned burdock tea leaves (if the confirmation step S6 and the preparation step S7 are not performed, after the roasting step S5). Examples of the extraction treatment in the extraction step include pouring hot water (50 to 100°C, preferably 80 to 100°C) in an amount of Z × 50 to Z × 5000 g (preferably Z × 450 to Z × 550 g) onto the burdock tea leaves Zg and setting the extraction time to 30 seconds or more (preferably 150 to 200 seconds). When using burdock tea as a product, after the extraction step, treatments generally performed when commercializing beverages, such as filling into various containers and sterilizing, may be performed.

[0049] ≪Supplementary note: Burdock food (food material)≫ The burdock tea leaves produced through the fermentation and aging step S4 of the method for manufacturing burdock tea leaves according to the present embodiment exhibit a sweet fragrance like that of dried grapes or prunes when eaten directly, and are in a soft and easily chewable state. Therefore, the burdock tea leaves produced by the method for producing burdock tea leaves according to the present embodiment can be used as "burdock foods" that can be eaten as they are, or as "burdock food materials" that are food materials.

Example

[0050] Next, examples that satisfy the requirements of the present invention will be exemplified to explain the burdock tea according to the present invention.

[0051] <Preparation of Samples> (Regarding roasted burdock tea leaves) First, the raw burdock roots including the epidermis were washed with water to wash away the soil adhering to the burdock roots. Then, the washed burdock roots were cut into four or eight pieces and cut so that the thickness was about 2 mm. Then, using a steam oven (manufactured by Shinagawa Kogyosho Co., Ltd.), after heat treatment at 55°C for 0.5 hours, using a hot air dryer (NB-12DX manufactured by Kuroda Kogyo Co., Ltd.), drying treatment was performed at 50°C for 6 hours to adjust the moisture content of the burdock tea leaves to 6.5%. Thereafter, 750 g of burdock tea leaves per batch were subjected to roasting treatment (roasting temperature: 175°C, roasting time 10 minutes) using a gas roasting machine (RC-1 manufactured by Nichimo Co., Ltd.) to produce "roasted burdock tea leaves". Note that the roasting temperature is the value measured by a radiation thermometer (Handy Radiation Thermometer IT-550L manufactured by Horiba, Ltd.) for the temperature inside the pot of the gas roasting machine during roasting (the contact surface with the burdock tea leaves). And the measurement method of the roasting temperature was exactly the same as the measurement method in the example of Patent No. 5661263.

[0052] (Regarding fermented and aged burdock tea leaves) First, the raw burdock roots including the epidermis were washed with water to wash away the soil adhering to the burdock roots. Then, the washed burdock roots were cut into four or eight pieces and cut so that the thickness was about 2 mm. Then, using a steam oven (manufactured by Shinagawa Kogyosho Co., Ltd.), after heat treatment at 55°C for 0.5 hours, using a hot air dryer (NB-12DX manufactured by Kuroda Kogyo Co., Ltd.), drying treatment was performed at 50°C for 6 hours to adjust the moisture content of the burdock tea leaves to 6.5%. Next, water was added to the burdock tea leaves evenly to adjust the moisture content of the burdock tea leaves to 35%. Then, the burdock tea leaves were left standing in an environment of 60°C and subjected to fermentation and aging for 8 days (finally, the pH of the burdock tea leaves was 4.9 and the moisture content was 22.5%). After that, 750 g of burdock tea leaves per batch were roasted using a gas roaster (RC-1 manufactured by Nichimou Co., Ltd.) (roasting temperature: 175°C, roasting time: 10 minutes) to produce "fermented and aged burdock tea leaves". Note that the pH and moisture content of the burdock tea leaves in the fermentation and aging process were measured by the measurement method described above.

[0053] (Regarding roasted burdock tea and fermented and aged burdock tea) A plastic beaker was placed on an electronic balance, and about 1000 g of hot water (about 98°C) was poured into it. A tea bag containing 2.00 g of "roasted burdock tea leaves" or "fermented and aged burdock tea leaves" was put in. Then, the tea bag was moved up and down 10 times every 30 seconds, and the tea bag was taken out after 3 minutes. Then, with the plastic beaker covered with aluminum foil, it was placed under running water and cooled until the temperature of the burdock tea dropped below 40°C to produce two types of burdock tea ("roasted burdock tea" and "fermented and aged burdock tea"). Note that after cooling, the yield (g) of the burdock tea was also recorded.

[0054] (Regarding the samples) Sample 1 was the "roasted burdock tea" obtained by the above method. Sample 2 was obtained by adding malic acid to the "roasted burdock tea" obtained by the above method so that the content was as shown in the table. Sample 3 was obtained by adding free amino acids to the "fermented and aged burdock tea" obtained by the above method so that the content was as shown in the table. Sample 4 was obtained by adding free amino acids to the "fermented and aged burdock tea" obtained by the above method so that the content was as shown in the table. Sample 5 was obtained by adding malic acid to the "roasted burdock tea" obtained by the above method so that the content was as shown in the table. Sample 6 was the "fermented and aged burdock tea" obtained by the above method. Sample 7 was obtained by adding malic acid to the "fermented and aged burdock tea" obtained by the above method so that the content in the table was achieved. The added "malic acid" was L(-)-malic acid, manufactured by Wako Pure Chemical Industries, Ltd., Grade 1. Also, the added "free amino acids" were a mixture of Wako Special Grade L-arginine hydrochloride manufactured by Fuji Film Wako Pure Chemical Industries, Ltd. and Reagent Special Grade L-asparagine monohydrate manufactured by Fuji Film Wako Pure Chemical Industries, Ltd. in a weight ratio of 1:1 after removing hydrochloric acid molecules and water molecules respectively.

[0055] Among the free amino acids contained in burdock, only L-arginine and L-asparagine account for about 70% of the total (Tadao Suzuki, Yoshiko Kurihara, Shinpachiro Tamura (1976) Similarities in free amino acid content and amino acid patterns of fruits, vegetables and their processed products. Research Report of the National Food Research Institute, 31:42-70). Therefore, the above-mentioned free amino acids were selected as additives.

[0056] <Content of sensory test> For each sample (burdock tea) prepared by the above method, four panelists with discrimination ability scored on a 5-point scale for "richness", "enhancing the sweetness of food", and "fruitiness" according to the following sensory evaluation criteria, and then the average value was calculated. In addition, each sensory test was carried out by drinking each sample for evaluation.

[0057] (Richness) For the evaluation of "richness" (shown as "feeling richness and thickness" in the table), the following evaluation criteria were used. 5 points: Strongly feel richness and thickness. 4 points: Feel richness and thickness to a certain extent. 3 points: Slightly feel richness and thickness. 2 points: Hardly feel richness and thickness. 1 point: Do not feel richness and thickness. Note that having richness and depth in flavor means that the flavor has thickness and its persistence can be felt (it can be felt that the flavor remains in the mouth even after swallowing). Regarding richness, the higher the score, the more enhanced and preferable it is.

[0058] (Enhances the sweetness of food) Regarding the evaluation of "enhances the sweetness of food" (shown in the table as "when consumed simultaneously with something sweet, it gives a feeling of enhancing the sweetness"), the following evaluation criteria were used. 5 points: Strongly feel the feeling of enhancing the sweetness. 4 points: Feel the feeling of enhancing the sweetness to a certain extent. 3 points: Slightly feel the feeling of enhancing the sweetness. 2 points: Hardly feel the feeling of enhancing the sweetness. 1 point: Do not feel the feeling of enhancing the sweetness. Note that enhancing the sweetness of food does not mean something that resets the sweetness like black tea or coffee, but rather emphasizes the sweetness of the food. Regarding enhancing the sweetness of food, the higher the score, the more enhanced and preferable it is.

[0059] (Fruitiness) Regarding the evaluation of "fruitiness", the following evaluation criteria were used. 5 points: Strongly feel the fruitiness. 4 points: Feel the fruitiness to a certain extent. 3 points: Slightly feel the fruitiness. 2 points: Hardly feel the fruitiness. 1 point: Do not feel the fruitiness. Note that fruitiness is a fruity feeling that cannot be associated with burdock. Regarding fruitiness, the higher the score, the more enhanced and preferable it is.

[0060] (Overall evaluation) The scores for "richness," "enhancing the sweetness of food," and "fruityness" were totaled. When the total score was 12.0 or higher, it was evaluated as "○" (highly favorable); when it was less than 12.0 and 6.0 or higher, it was evaluated as "△" (favorable); and when it was less than 6.0, it was evaluated as "×" (unfavorable).

[0061] The table shows the results of each evaluation, such as the content of each component of burdock tea and burdock tea leaves. The "malic acid content" of the burdock tea in the table is the value measured by a simple reflection photometer (RQ Flex Plus 10 manufactured by Kanto Chemical Co., Inc.). Also, the "free amino acid content" of the burdock tea in the table is the value calculated as the equivalent amount of glutamic acid using the ninhydrin method described in "4. Conclusion" of Suehiro & Kurahashi (2016) "Quantitative Analysis Method of Free Amino Acids Suitable for Science Practical Education," Bulletin of Osaka Prefecture University of Technology, 50:49-58. Note that the "malic acid content" and "free amino acid content" of the burdock tea leaves in the table are values calculated by assuming a 100% elution efficiency from the malic acid and free amino acid contents of the burdock tea obtained by measurement and the numerical value of the yield of the tea, for the malic acid and free amino acid contents contained in the burdock tea leaves.

[0062]

Table 1

[0063] <Examination of Test Results> It was confirmed that for Sample 6 that had undergone the fermentation and aging process, all scores for "richness," "enhancing the sweetness of food," and "fruityness" were significantly higher compared to Sample 1 that had not undergone the fermentation and aging process. From this result, it was found that the fermentation and aging treatment can create a unique and characteristic flavor profile for burdock tea. And for Sample 6 that had undergone the fermentation and aging process, compared to Sample 1, the malic acid content increased and the free amino acid content decreased, resulting in the M / A value being within the predetermined range. From these results, it was found that by fermentation and aging treatment, the content of malic acid and the content of free amino acids can be adjusted to bring the M / A value within a predetermined range.

[0064] According to the results of Samples 1 to 7, it was confirmed that as long as the sample has an M / A within the predetermined range, whether it is a sample that has not undergone the fermentation and aging process or not, the desired effects (the effect of enhancing umami, the effect of enhancing the sweetness of food, the effect of enhancing fruitiness) can be exerted. From these results, it was found that regardless of whether the fermentation and aging process is passed or not, by adjusting the content of malic acid and the content of free amino acids to bring the M / A value within a predetermined range, the desired effects can be exerted.

Explanation of Reference Signs

[0065] S1 Cutting process S2 Heating process S3 Drying process S4 Fermentation and aging process S5 Roasting process S6 Confirmation process S7 Preparation process

Claims

1. A burdock tea characterized in that when the content of malic acid is M mg / L and the content of free amino acids is A mg / L, the value of M / A is 4.5 to 15.

0.

2. The burdock tea according to Claim 1, characterized in that the value of M is 19.0 or more and the value of A is 8.0 or less.

3. Let the content of malic acid be M Ｔ mg / g, and when the content of free amino acids is A Ｔ mg / g, the gobo tea leaves are characterized in that the value of M Ｔ / A Ｔ is 4.5 to 15.0

4. M Ｔ has a value of 9.5 or more, and A Ｔ has a value of 4.0 or less, and the burdock tea leaves according to claim 3, characterized in that.

5. A cutting step of cutting the burdock root including the epidermis, A heating step of performing a heat treatment at 40 to 90 °C on the burdock root before cutting or the burdock root after cutting in at least one of before and after the cutting step, A drying step of performing a drying treatment at 35 to 65 °C on the burdock tea leaves after the cutting step and the heating step, A method for producing burdock tea leaves, including a roasting step of performing a roasting treatment on the burdock tea leaves after the drying step, Let the content of malic acid in the burdock tea leaves be M Ｔ mg / g, and when the content of free amino acids is A Ｔ mg / g, the method for manufacturing burdock tea leaves is characterized in that the value of M Ｔ / A Ｔ is 4.5 to 15.0

6. Including a fermentation aging step of performing a fermentation aging treatment on the burdock tea leaves after the drying step and before the roasting step, The method for producing burdock tea leaves according to Claim 5, characterized in that the fermentation aging step is to perform fermentation aging by allowing the water content of the burdock tea leaves after the drying step to be 20 to 40% and then standing for 3 to 10 days in an environment of 45 to 65 °C.

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