著者

加藤 みゆき 田村 朝子 水落 由美子 大森 正司 難波 敦子 宮川 金二郎

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.44, no.7, pp.561-565, 1993-07-15

被引用文献数

5

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Awa-bancha, a kind of post-heating fermented tea, is produced locally at remote and secluded place in the mountains of Tokushima prefecture in Japan. The present study was undertaken to investigate the changes of the components in Awa-bancha during the manufacturing process. Optical density of the tea infusion at 380 nm increased, but amounts of catechins and amino acids in the infusion decreased with the proceeding of the process. The presence of organic acid such as oxalic and citric acids were found before the fermentation. In addition to the above acids, lactic and acetic acids were identified after the fermentation, which were thought to be products of microbiological fermentation. Content of caffeine did not change during the process.