JPH09220078A - Method of promoting fermentation of Tochu green leaves - Google Patents
Method of promoting fermentation of Tochu green leavesInfo
- Publication number
- JPH09220078A JPH09220078A JP8030240A JP3024096A JPH09220078A JP H09220078 A JPH09220078 A JP H09220078A JP 8030240 A JP8030240 A JP 8030240A JP 3024096 A JP3024096 A JP 3024096A JP H09220078 A JPH09220078 A JP H09220078A
- Authority
- JP
- Japan
- Prior art keywords
- leaves
- leaf
- fermentation
- tochu
- green leaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 18
- 230000001737 promoting effect Effects 0.000 title abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000035939 shock Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 8
- IBFYXTRXDNAPMM-BVTMAQQCSA-N Geniposide Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1C(=CC2)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O IBFYXTRXDNAPMM-BVTMAQQCSA-N 0.000 description 2
- IBFYXTRXDNAPMM-FZEIBHLUSA-N Geniposide Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)[C@H]2[C@@H]1CC=C2CO IBFYXTRXDNAPMM-FZEIBHLUSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- VGLLGNISLBPZNL-RBUKDIBWSA-N arborescoside Natural products O=C(OC)C=1[C@@H]2C([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)=C(CO)CC2 VGLLGNISLBPZNL-RBUKDIBWSA-N 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208688 Eucommia Species 0.000 description 1
- 241000208689 Eucommia ulmoides Species 0.000 description 1
- 241000208686 Eucommiaceae Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
(57)【要約】
【課題】 原料となる杜仲生葉の発酵を効果的に促進こ
とができる方法を提供する。
【解決手段】 本発明による杜仲生葉の発酵促進方法
は、杜仲生葉を発酵させ、得られた発酵葉を乾燥させる
に際し、生葉に予め物理的衝撃を与えておくことを特徴
とする。杜仲生葉に物理的衝撃を与えるには、例えば葉
打機を用いて行われる。葉打機は、例えば、円筒容器内
に複数の葉ざらいを備えた回転軸が配設されたものであ
る。(57) [Abstract] [PROBLEMS] To provide a method capable of effectively promoting the fermentation of Tochu green leaves, which is a raw material. SOLUTION: The method for promoting the fermentation of Tochu green leaves according to the present invention is characterized in that when the Tochu green leaves are fermented and the obtained fermented leaves are dried, the fresh leaves are subjected to physical impact in advance. To give a physical shock to the Morinaka leaf, for example, a leaf cutter is used. The leaf cutter is, for example, one in which a rotary shaft provided with a plurality of leaf textures is arranged in a cylindrical container.
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、中国原産の落葉性
植物である杜仲科（Eucommiaceae）の杜仲（ Eucommia
ulmoides OLIV.）の葉から杜仲茶を製造する方法に関
し、より詳細には、原料となる杜仲生葉を発酵させ、そ
の後乾燥させる方法において、杜仲生葉の発酵を促進す
る方法に関するものである。TECHNICAL FIELD The present invention relates to Eucommia (Eucommiaceae), a deciduous plant native to China.
ulmoides O LIV. ) to produce Tochu tea, and more specifically, to a method of fermenting Tochu leaf as a raw material and then drying it to promote fermentation of Tochu leaf.
【０００２】[0002]
【従来の技術】従来、いわゆる煮出しタイプの杜仲茶を
製造するには、杜仲の樹から取った生葉を天日下に５〜
１０日間程度置き、葉の色が緑から茶色になるまで発酵
させると同時に、天日で水分量が１５〜２０％になるま
で乾燥し、さらにこの葉を乾燥機を用いて水分量が４〜
８％になるまで乾燥し、その後、得られた葉を焙煎する
方法が行われていた。2. Description of the Related Art Conventionally, in order to produce a so-called brewed type of Tochu tea, raw leaves taken from a tree of Tochu are placed under the sun.
Leave for about 10 days, ferment until the leaf color changes from green to brown, and at the same time dry until the moisture content in the sun reaches 15 to 20%.
A method was used in which the leaves were dried to 8% and then the leaves obtained were roasted.
【０００３】[0003]
【発明が解決しようとする課題】上述した方法におい
て、最も時間を要し、かつ、完成品の味、香りに大きく
影響する工程は、天日下での発酵である。発酵が不充分
で緑色がまだ残っている葉を乾燥し、この乾燥葉の焙煎
をした場合、得られた杜仲茶で茶を入れると、生葉の青
臭みがそのまま残ってしまう。また、生葉を充分に発酵
させることで杜仲茶特有のうまみや香りが発生するの
で、発酵工程は不可欠である。In the above method, the process that takes the longest time and has a great influence on the taste and aroma of the finished product is fermentation under the sun. When the leaves that have been fermented insufficiently and the green color still remains are dried and roasted with the dried leaves, the green odor of the fresh leaves will remain when the tea is added with the obtained Tochu tea. In addition, the fermentation process is indispensable because the flavor and aroma peculiar to Tochu tea are generated by sufficiently fermenting the fresh leaves.
【０００４】しかし、天候によっては発酵に１０日以上
を要したり、発酵途中で葉にカビが発生したりする場合
も有り、この工程の効率化が望まれる。However, depending on the weather, it may take 10 days or more for fermentation, or mold may be generated on the leaves during fermentation, so that the efficiency of this step is desired.
【０００５】本発明の目的は、上記の点に鑑み、原料と
なる杜仲生葉の発酵を効果的に促進ことができる方法を
提供することである。In view of the above points, an object of the present invention is to provide a method capable of effectively promoting the fermentation of Eucommia ulmoides leaves as a raw material.
【０００６】[0006]
【課題を解決するための手段】本発明による杜仲生葉の
発酵促進方法は、杜仲生葉を発酵させ、得られた発酵葉
を乾燥させるに際し、生葉に予め物理的衝撃を与えてお
くことを特徴とするものである。Means for Solving the Problems The method for promoting the fermentation of Tochu green leaves according to the present invention is characterized in that when the Tochu green leaves are fermented and the obtained fermented leaves are dried, a physical impact is applied to the fresh leaves in advance. To do.
【０００７】本発明方法において、杜仲生葉に物理的衝
撃を与えるには、例えば葉打機を用いて行われる。葉打
機は、例えば、円筒容器内に複数の葉ざらいを備えた回
転軸が配設されたものである。葉打機の操作時間は、例
えば、回転数４０ｒｐｍの場合、５〜１５分が好まし
く、より好ましくは約１０分である。In the method of the present invention, a physical impact is given to the Morinoki leaf by using, for example, a leaf cutter. The leaf cutter is, for example, one in which a rotary shaft provided with a plurality of leaf textures is arranged in a cylindrical container. The operation time of the leaf cutter is, for example, preferably 5 to 15 minutes, and more preferably about 10 minutes when the rotation speed is 40 rpm.
【０００８】葉に物理的衝撃を与えるには、葉打機の使
用の他、例えば、床に広げた葉の上を人が歩行するやり
方もある。In order to give a physical impact to a leaf, there is a method in which a person walks on the leaf spread on the floor, in addition to the use of a leaf cutter.
【０００９】杜仲生葉の発酵は物理的衝撃を与えた葉を
山積みにする方法で行うのが一般的であるが、その他、
この葉を通気性の少い袋に密に詰め込んで口を閉じる方
法もある。[0009] It is common practice to ferment the leaves of Tochu green leaves by a method of stacking the leaves that have been subjected to a physical shock.
Alternatively, you can close the mouth by packing the leaves in a bag that is less breathable.
【００１０】本発明による作用は次のように考えられ
る。The operation of the present invention is considered as follows.
【００１１】一般に、生葉に傷があるものほど、発酵お
よびそれに伴う発熱が早く起こり、その熱により傷のな
い生葉の発酵も促進され易い。In general, the more damaged the fresh leaves are, the faster the fermentation and the accompanying fever are generated, and the heat facilitates the fermentation of the intact leaves.
【００１２】本発明方法では、杜仲生葉に予め物理的衝
撃を与えておくので、発酵工程で自家発酵を促進させ、
茶葉への加工工程の効率化を図ると同時に、有用な固有
成分の減少をも抑制することができる。[0012] In the method of the present invention, since the Tochu green leaves are subjected to physical impact in advance, self-fermentation is promoted in the fermentation process,
It is possible to improve the efficiency of the process of processing tea leaves and at the same time suppress the reduction of useful specific components.
【００１３】[0013]
【発明の実施の形態】採取したばかりの杜仲生葉３０ｋ
ｇを葉打機（カワサキ機工社製：回分式１２０ｋ−５１
ＷＬ型）に投入し、回転数４０ｒｐｍで１０分間杜仲生
葉に葉打を施した。この葉打機は、図面に示すように、
円筒容器(1) 内の軸心部に、複数のフォーク状の葉ざら
い(2) を備えた回転軸(3) が配設されたものである。BEST MODE FOR CARRYING OUT THE INVENTION Tokuni fresh leaf 30k just collected
g for leaf cutter (manufactured by Kawasaki Kiko: batch type 120k-51)
(WL type) and the leaves were crushed for 10 minutes at a rotation speed of 40 rpm. This leaf cutter, as shown in the drawing,
A rotating shaft (3) provided with a plurality of fork-shaped leaves (2) is arranged at the axial center of the cylindrical container (1).
【００１４】葉打機を用いた杜仲生葉の葉打は、葉打機
内に入れた生葉が葉ざらいの爪で直接叩かれて、葉中の
液がしみ出したり繊維質も柔らかくなってしんなりする
まで行った。[0014] In the leaf-cutting of a green leaf using a leaf-beating machine, the fresh leaves placed in the leaf-beating machine are directly hit by the rough leaf claws, so that the liquid in the leaf exudes and the fiber quality becomes soft. I went up to.
【００１５】こうして生葉に物理的衝撃を与えた後、こ
れを葉打機から取り出し、山積みにして安置し、発酵さ
せた。After the physical impact on the fresh leaves in this manner, the leaves were taken out from the leaf cutter, piled up in a pile, and allowed to ferment.
【００１６】また、上記と同じ生葉３０ｋｇに葉打を施
さず、山積みにして安置し、発酵させた。The same 30 kg of fresh leaves as above were not piled up, but piled up in piles and fermented.
【００１７】得られた２種の発酵品について発酵の進み
具合を比較したところ、完全に発酵して色が茶色になる
のに後者は５日を要したのに対し、前者は２日であっ
た。Comparing the progress of fermentation of the two fermented products obtained, it took 5 days for the latter to complete fermentation and a brown color, whereas the former required 2 days. It was
【００１８】発酵品を乾燥機を用いて最終的に水分量５
％まで乾燥させ、杜仲茶を得た。The water content of the fermented product was finally adjusted to 5 by using a dryer.
% To dryness to obtain Tochu tea.
【００１９】また、最終的に水分量５まで乾燥させた両
者の１００ｇ中の固有成分量を分析したところ、葉打を
施した方がゲニポシド酸を４８６ｍｇ含むのに対し、葉
打を施さなかった方ではゲニポシド酸の含有量は９４ｍ
ｇと低く、発酵に時間を要さぬ方が有効成分の減少を防
止できることがわかった。Further, when the amount of the specific component in 100 g of both of which was finally dried to a water content of 5 was analyzed, the leaf-dried one contained 486 mg of geniposide acid, whereas the leaf-dried one did not. The content of geniposide acid is 94m
It was as low as g, and it was found that it is possible to prevent the decrease of the active ingredient if the fermentation does not take time.
【００２０】[0020]
【発明の効果】本発明方法では、杜仲生葉に予め物理的
衝撃を与えておくので、発酵工程で自家発酵を促進さ
せ、茶葉への加工工程の効率化を図ると同時に有用な固
有成分の減少をも抑制することができる。こうして発酵
に要する時間の短縮が達成できる上に、得られた発酵品
をそのまま機械乾燥でき、製造工程全体の効率化を図る
ことができる。EFFECTS OF THE INVENTION In the method of the present invention, since the Tochu green leaves are subjected to a physical impact in advance, self-fermentation is promoted in the fermentation process, the efficiency of the processing process into tea leaves is reduced, and at the same time the useful intrinsic components are reduced. Can also be suppressed. In this way, the time required for fermentation can be shortened, and the obtained fermented product can be mechanically dried as it is, so that the efficiency of the entire manufacturing process can be improved.
【００２１】また、発酵操作は上述のように迅速に行え
るので、葉にカビが発生する危険性も回避することがで
きる。Further, since the fermentation operation can be carried out rapidly as described above, the risk of mold on the leaves can be avoided.
【図１】葉打機を示す斜視図である。FIG. 1 is a perspective view showing a leaf cutter.
１：円筒容器 ２：葉ざらい ３：回転軸 1: Cylindrical container 2: Leaf roughing 3: Rotating shaft
───────────────────────────────────────────────────── フロントページの続き (72)発明者 鬼塚 重則 大阪市此花区西九条５丁目３番28号 日立 造船株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigenori Onizuka 5-3-3, Nishikujo, Konohana-ku, Osaka City Hitachi Shipbuilding Co., Ltd.
Claims (2)
乾燥させるに際し、生葉に予め物理的衝撃を与えておく
ことを特徴とする杜仲生葉の発酵促進方法。1. A method for accelerating the fermentation of Tochu green leaves, which comprises fermenting the Tochu green leaves and subjecting the obtained fermented leaves to physical impact in advance when the obtained fermented leaves are dried.
与える請求項１記載の方法。2. The method according to claim 1, wherein the Tochu green leaves are subjected to a physical impact using a leaf beater.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03024096A JP3593585B2 (en) | 1996-02-19 | 1996-02-19 | How to promote fermentation of Tochu raw leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03024096A JP3593585B2 (en) | 1996-02-19 | 1996-02-19 | How to promote fermentation of Tochu raw leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09220078A true JPH09220078A (en) | 1997-08-26 |
| JP3593585B2 JP3593585B2 (en) | 2004-11-24 |
Family
ID=12298195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03024096A Expired - Lifetime JP3593585B2 (en) | 1996-02-19 | 1996-02-19 | How to promote fermentation of Tochu raw leaves |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3593585B2 (en) |
-
1996
- 1996-02-19 JP JP03024096A patent/JP3593585B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP3593585B2 (en) | 2004-11-24 |
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