1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /2, No. 3,.-.+, (,++) 403,-, * + /, -. / /. +, - / Technological Development of a Simple and Rapid Metho

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1 1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /2, No. 3,.*-.+, (,*++) 403,-, * + /, -. / /. +, - / Technological Development of a Simple and Rapid Method of Producing Fermented Teas Using Di# erent Kinds of Tea Leaves, and the Manufacturing of New Types of Mixed Fermented Teas, +/,, -. Yuji Miyata *, Takashi Tanaka, Kei Tamaya, Toshiro Matsui, / / + Agriculture and Forestry Technical Development Center, Nagasaki Prefecture, Tea Laboratory, +.+. Nakaogo, Higashisonogi-cho, Higashisonogi-gun, Nagasaki 2/3-2*+ Graduate School of Biomedical Sciences, Nagasaki University, + +. Bukyo-machi, Nagasaki 2/, 2/,+ - Industrial Technology Center of Nagasaki,, +-*-2 Ikeda, Omura, Nagasaki 2/0 **,0. Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Faculty of Agriculture, Graduate School, Kyushu University, 0 +* + Hakozaki, Higashi-ku, Fukuoka 2+, 2/2+ / Department of Nutrition, Faculty of Nursing and Nutrition, University of Nagasaki, Manabino, Nagayo-cho, Nishisonogi-gun, Nagasaki 2/+,+3/ : Shizuka Tamaru and Kazunari Tanaka The third crop of green tea leaves contains a relatively large amount of catechins, resulting in a bitter taste to the hot-water extract of its leaves. On the other hand, loquat leaves have a strong enzymatic activity that can oxidize catechins. They also contain chlorogenic acid, which accelerates the oxidation of catechins. Thus, we tried to promote the oxidative polymerization of catechins in third-crop green tea leaves by the addition of loquat leaves, and presumed that the taste of the third-crop green tea would be improved. However, the active ingredients contained in loquat leaves are di$ cult to extract with hot water due to the hardness of the leaves. Thus, we mixed and kneaded the third-crop green tea leaves and loquat leaves together using the tea roller of a tea manufacturing machine, which may have facilitated the elution of the components contained in loquat leaves, and may have e# ectively promoted the oxidation of catechins contained in the third-crop green tea. In this study, we improved the conventional method of producing black tea leaves, and developed a method for producing new high-quality mixed and fermented tea using the third crop of green tea leaves and loquat leaves, which were previously unused resources. We outline our main e# orts here. (Accepted Apr. 2,,*++) Keywords : third crop of green tea leaves, loquat leaves, tea rolling, catechin, mixed fermented tea + 2/3-2*+ +.+., 2/, 2/, /0 **,0, +-*-2. 2+, 2/2+ 0 +* + / 2/+,+3/ * Corresponding author my */+2@pref.nagasaki.lg.jp + Camellia sinesis L.

2 404 /2 3,* ,/.. 3, Eriobotrya japonica L. -. +** 1* 2* 3* /*,* / 1 2 +* -* /*,*,* +** -* /, +*,0 //,...*. 0 +2,*

3 3 : EGC EGCg EC ECg a 1* /*4+ *4, 2/4. *42 2,43 * * b 2*.04. *4, 014/ +4/ 034* * * ,4, c 3*.,41 +4* 0/42 *4/ 0,40 *4, -04. *40 /342 *43 d 1* -.42 * *41 0,42 *4,./4- *40 / e 2*,04. *4+ /+4+ *4, /*4, *4+,-4, *4,.04+ *4. f 3* +/4. *40.,4- +4/ * +140 * * g -04* *4, 0-4, *4/ 0/4* * * *43 n- a 1*,*,* b 2*,*,* c 3*,*,* d 1*,*,* e 2*,*,* f 3*,*,* g.*. 3* 2*.*, +, + 1*.* +.* 1* * 3* + + 2*. - /*./ w b 1* ++ 1* ;.* ; /.. + w.b..* 3* ; /-. 2,/.. ;.,. 0 w.b.

4 406 /2 3,*++ 3 4,, a 1* b 2* c 3* d 1* e 2* f 3* g a 1*,*,* b 2*,*,* c 3*,*,* d 1*,*,* e 2*,*,* f 3*,*,* g.*..*. 1* 2* 3* 1* 1* 1* 2* 3*, 1*

5 5 : * -. / * HPLC

6 408 /2 3,* / - a. TF *40/ *4*2 *401 *4*. TF - g *43* *4,+ *40- *4*. TF - g *40* *4*0 *4/2 *4*, TF- - dig +4,/ *4,3 *43+ *4*0,* * +/402 +4,/ a mgg +/ / -+ -/ Theaflavin --O-gallate TF-g Theaflavin -, --di-o-gallate TF -, -g - +30* ,*. + +* +. /

7 7 : 409. EGC EGCg EC ECg a mg mg +** -4-0 *4*,,+4+ *4+ +4+/ *4*0-4*/ *4*0,241 *4+ mg+** mg +4+* *4**,4*1 *4*+ *4,+ *4*+ *433 *4*-.4-1 *4* *4+ 3*4, * * *4/ 2.42 *4, b mg mg +** -432 *4*/ +34/ *4+1 +4*. *4*+,43* *4*.,14. *4,1 mg+** mg *41, *4*+,4-0 *4*, *4,- *4*+ *43. *4*+.4,/ *4* * *4, 1143 *4/ 0140 *4/ 2.4/ *4, c mg mg +** /4,. *4*, +24* *4+ +41/ *4*0,4., *4*,,14/ *4++ mg+** mg,410 *4*+ /4,1 *4*- *4/, *4** +4/+ *4*/ +*4+ *4*/.14- *4. 1*42 *4/ 1*4- * *40 d mg mg +** /4,+ *4* *4, +4/* *4*.,4-, *4*+,043 *4-/ mg+** mg,42* *4*, /43, *4*0 *4/* *4* *4*, +*40 *4* , 0042 *4, ,.,4- +4, 0*41 *4. n- a -+ b -/ c -3 d.- / a b c d a -+ b -/ c -3 d.- ( Z)-- -hexen-+-ol acetate ( Z)-- -hexen-+-ol acetate,, -/ / ( Z)-- -hexen-+-ol acetate ( Z)-- -hexen-+-ol acetate 0 linalool oxide linalool, geraniol, phenylethyl alcohol,,+ benzaldehyde, benzylalcohol b-ionone

8 410 /2 3,* a b c (Z)---hexen-+-ol acetate *4-- ND ND ND ND ND +4-- linalool oxide *4./,4,- *43/ *412 ND ND ND linalool *,43+,4.* *4+2 *4,, *4*2 benzaldehyde * *42- *4./ *4-- *4+, *403 benzylalcohol *412 *4.3 *4+, *4+0 *4*2 ND *4++ geraniol ,4*1-4*/ *4./ ND ND phenylethyl alcohol , *4-1 *431 ND *4*, *4*0 b-ionone *4/- +4.* *42. *401 *4*1 *4*2 *4,3 nerolidol +4+3 *4,. *4*1 *4-* *4+, *4*0 *4+, a b c ND : not detected n- benz-,/ bo benzaldehyde Tokimoto nerolidol,- benzaldehyde 0 / +1 bo. +* +* Nerolidol benzaldehyde,0,1,2 benzaldehyde,. benzaldehyde bo benzaldehyde nerolidol,2 bo aldehyde - +* bo -* -- Benzaldehyde benzylalcohol,- benzylalcohol benzaldehyde ao benzylalcohol Benzaldehyde benzylalcohol 0 Nerolidol

9 9 : / , // /, p. /0,**/. Tanaka, T., Mine, C., Inoue, K., Matsuda, M. and Kouno, I., Synthesis of theaflavin from epicatechin and epigallocatechin by plant homogenates and role of epi- catechin quinone in the synthesis and degradation of theaflavin. J. Agric. Food Chem., /*,,+.,,+.2 (,**,). / /* /1./1./ pp. -1/ pp. -*, * + pp. /, /, ,, +,,2,0* +30, +- // p. -*/,**2 +. Tanaka, T., Miyata, Y., Tamaya, K., Kusano, R., Matsuo, Y., Tamaru, S., Tanaka, K., Matsui, Y., Maeda, M. and Kouno, I., Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves. J. Agric. Food Chem., /1, /2+0 /2,, (,**3). +/.1 +-,

10 412 /2 3,* * B - // /3 p ,**/ pp. +., /* , +3 p. +/3,** ,,**.,* p. +*,,**1 022-,**, --, pp..1+ /* p. +*,,**1,, -. Matsui, T., Tanaka, T., Tamura, S., Toshima, A., Tamaya, K., Miyata, Y., Tanaka, K. and Matsumoto, K., a-glu- // +,3 +-0,**2 cosidase inhibitory profile of catechins and theaflavins.,- J. Agric. Food chem., //, 33 +*/ (,**1). -/ Tamaya, K., Matsui, T., Toshima, A., Noguchi, M., J, +- +1*,**,**+ Qiu., Miyata, Y., Tanaka, T. and Tanaka, K., Suppression,. Guo, W., Sasaki, N., Fukuda, M., Yagi, A., Watanabe, N. of blood glucose level by a new fermented tea obtained and Sakata, K., Isolation of an aroma precursor of by tea-rolling processing of loquat ( Eriobotrya japonica) benzaldehyde from tea leaves ( Camellia sinensis var. and green tea leaves in disaccharides-loaded Spraguesinensis cv. Yabukita). Biosci. Biotech. Biochem, 0,,,*/, Dawley rats. J. Sci. Food Agric., 3*, (,*+*).,*/. ( +332). -0 Toshima, A., Matsui, T., Noguchi, M., Qiu, J., Tamaya, K.,,/ Tokimoto, Y., Ikegami, M., Juan, I-M. and Chiu, T-F., E# ects of withering and mass-rolling processes on the Miyata, Y., Tanaka, T. and Tanaka, K., Identification of a-glucosidase inhibitors from a new fermented tea obformation of aroma components in pouchong type tained by tea-rolling processing of loquat ( Eriobotrya semi-fermented tea. Agric. Biol. Chem.,.2, 213+ ( +32. ). japonica) and green tea leaves. J. Sci. Food Agric., 3*,,0 +/./ +//* (,*+*) Tanaka, K., Tamaru, S., Nishizono, S., Miyata, Y.,,1 Tamaya, K., Matsui, T., Tanaka, T., Echizen, Y. and Ikeda, I., Hypotriacylglycerolemic and antiobesity properties,* 3+ +2* +32/ of a new fermented tea product obtained by,2 De Tommasi, N., De Simone, F., Aquino, R., Pizza, C. and tea-rolling processing of third-crop green tea (Camellia Liang, Z., Plant metabolites. New sesquiterpene glyco- sinensis) leaves and loquat (Eriobotrya japonica) leaves. sides from Eriobotrya japonica. J. Nat. Prod., /-, 2+* 2+/ Biosci. Biotechnol. Biochem., 1., +0*0 +0+, (,*+*). ( +33* ).,3,-. 2-1,*,1 +333

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,.1..2* (,**0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. / No.3.1..2 (0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio Hagura Yoshihiro Sasaki and Kanichi Suzuki Graduate School