JPH05336885A - Production of preservable tea beverage - Google Patents

Abstract

PURPOSE:To provide the subject tea beverage excellent in flavor and color tone without the need for, or with minimized need for any additive. CONSTITUTION:In producing the objective tea beverage through sterilization process, the beverage is extracted using alkali ion-contg. water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a preservative tea beverage. More specifically, the present invention relates to a method for producing a tea beverage having excellent flavor, color tone, commercial value, and preservability without adding additives.

[0002]

2. Description of the Related Art Conventionally, when producing tea beverages such as oolong tea, barley tea, black tea, brown rice tea, and green tea, by conducting the extraction process in a relatively high pH range, a rich taste and aroma can be obtained.
Barley tea with excellent color tone, sediment when cooling the extract with astringent taste suppressed, so-called oolong tea or black tea without cream down, and rich taste, fragrance, excellent color tone, astringent taste is suppressed without cream down. It is known that brown rice tea and green tea can be obtained.

For example, Japanese Patent Laid-Open No. 1-196283 discloses that
When manufacturing barley tea, p
H was adjusted to 8.2, and after extraction, p was added with L-ascorbic acid.
A method of adjusting to H6.0 is described. Further, in JP-A-57-16649, in extracting an extract of oolong tea leaves, sodium or potassium carbonate or phosphate is added to water used for extraction, and the pH of the extract is adjusted. After the first step of adjusting the pH to around 6.5 to 8.0 and the second step of adjusting the pH to around 6.0 to 7.0 by adding ascorbic acid to the extract. A method for producing an oolong tea drink having a long-term storability at room temperature, which is prepared by canning the obtained oolong tea extract into a can, bottle, bag or the like by a conventional method is described. Furthermore, JP-A-60-192
For 548, oolong tea was extracted in a short time with an aqueous sodium carbonate solution adjusted to pH 8.0 to 10.5, cooled rapidly, and the color tone was adjusted with ascorbic acid, followed by sodium bicarbonate. A method for extracting oolong tea with an excellent flavor by adjusting the pH to 6.0 to 6.5 is described.

However, according to the conventional method, the tea beverage is extracted in a relatively high pH range, and the p of the extracted solution is further extracted.
Various additives have been used to reduce the H value. Also, after sterilizing treatment for a short time, 80-95 ° C
Filling and sealing in a container under moderate temperature conditions, when a so-called hot pack treatment is to be performed to manufacture a tea beverage having preservability, the tea beverage is easily contaminated by microorganisms during storage, so before filling the container. The pH value of the tea beverage had to be quite low. Therefore, even in this case, high p
After performing the extraction treatment in the H range, a large amount of additives had to be used to bring the extract to a low pH value. That is, in order to obtain a tea beverage excellent in flavor and color tone, an additive for adjusting the pH value was required. Therefore, there is a problem in that the flavor of the obtained tea beverage is deteriorated due to the additive, and further the image of the product due to the addition of the additive is deteriorated.

[0005]

Therefore, the present inventors have
In light of the background of growing public interest in health and consumer rejection of additives, the use of additives, or the use of additives as little as possible, and flavor, An intensive research was conducted for the purpose of producing a tea beverage having an excellent color tone.

[0006] As a result, by using alkaline ionized water in the extraction process of tea beverages, it is possible to use additives as little as possible or to suppress the use of additives as little as possible, and further, it is excellent in flavor and color tone. The present inventors have obtained the knowledge that it is possible to manufacture a tea beverage having a high commercial value and a shelf life, which also has a medical effect. The gist of the present invention completed based on this finding, in producing a tea beverage having a preservative sterilization treatment, of the tea beverage having a preservability characterized by extracting the tea beverage using alkaline ionized water It is a manufacturing method.

[0007]

The present invention is described in detail below. The tea beverage according to the present invention exhibits excellent flavor and color tone by performing extraction treatment in a relatively high pH range. Specific examples thereof include barley tea, oolong tea, black tea, brown rice tea and green tea. For example, in the case of barley tea, by performing extraction in a high pH range, it is possible to obtain a product having an excellent kokumi taste, an improved aroma, and an excellent color tone.
In oolong or black tea, the astringency is suppressed,
It is possible to obtain a precipitate free from so-called cream down when the extract is cooled. Furthermore, in the case of green rice tea or green tea such as green tea such as sencha, hojicha, and bancha, it has a rich taste and aroma,
It is possible to obtain a product having an excellent color tone, suppressing astringency, and having no cream down.

The present invention provides the above-mentioned tea beverage with a relatively high p
Alkaline ionized water is used for extraction in the H region. That is, according to the present invention, a tea beverage can be extracted in a high pH range without using any additives.

The above-mentioned alkaline ionized water is water containing alkaline ions obtained by subjecting it to electrolysis, and is separately produced together with acidic water using an ion water conditioner or the like.

When a tea beverage is extracted using the above alkaline ionized water, alkaline ionized water having a pH of about 8 to 11 may be used, depending on the type and amount of tea to be extracted. As a result, as described above, it is possible to obtain tea beverages such as barley tea, oolong tea, black tea, brown rice tea and green tea, which are excellent in flavor and color tone. The pH of alkaline ionized water
The adjustment of the value can be appropriately performed by changing the current value of electrolysis of the ionized water device.

In the extraction process, the temperature condition may be appropriately determined according to the type and amount of tea to be extracted.
It is desirable to carry out at 5 to 97 ° C. for about 2 to 20 minutes. That is, when treated in a boiling state with a high temperature, a liquid having a strong bitterness and a volatile scent and a dark color tone is extracted.
On the contrary, when treated at a low temperature, the tea components cannot be sufficiently extracted.

As described above, the pH value of the solution after being extracted with alkaline ionized water in the high pH range is 5.
It has fallen to about 5 to 6.5. That is, according to the present invention, the extract can be naturally lowered from the high pH range to the low pH range without using any additives.

Next, according to the present invention, the extract solution is sterilized to produce a preservative tea beverage. Specifically, a method of filling and sealing the extract in a container for sterilization by retort, a method of sterilizing for a short time, and then filling and sealing the container at 80 to 95 ° C, a so-called hot pack treatment, and the like are available. is there.

When carrying out the above hot pack treatment, in particular,
When hot-packing a product such as barley tea that is easily contaminated by microorganisms, it is necessary to adjust the pH of the tea beverage to a considerably low pH value before filling it in a container in order to improve the shelf life of the product. In such a case, the present invention can effectively utilize normally discarded acidic water produced in parallel with the production of alkaline ionized water. That is, even in this case, it is possible to produce a preservable tea beverage by adjusting the pH without using any additives and without wasting resources.

[0015]

[Example 1] Tap water was used as raw material water, and this was energized at 2.1 milliamperes with an ion water conditioner (trade name "Minemild" manufactured by Omco Co., Ltd.) at a pH of 9.
57 alkaline ionized water was obtained. To 1200 g of this alkaline ionized water, 25 g of barley was added, and extraction treatment was performed at 97 ° C for 10 minutes. The obtained extract was cooled to 20 ° C and then filtered using a paper filter to obtain a barley tea solution having a pH of 5.65. Then, the above-mentioned barley tea solution was filled in a 340 ml can container and sealed, and then 1
Retort sterilization was performed under the conditions of 25 ° C for 15 minutes to obtain a preservable barley tea beverage.

[0016]

Comparative Example 1 To 1200 g of ion-exchanged water, 0.1 g of sodium hydrogen carbonate was added and dissolved to obtain an aqueous solution having a pH of 8.07. Add 25g of barley to it and add 1 at 96 ° C.
Extraction treatment was performed for 0 minutes. After cooling the obtained extract to 20 ° C., it was filtered using a paper filter, and 0.05 g of L-ascorbic acid was added to 500 g of the obtained barley tea solution and dissolved to produce barley tea having a pH of 5.77. A solution was obtained. Next, the above-mentioned barley tea solution was filled in a 340 ml can container and sealed, and then retort sterilization treatment was performed at 125 ° C. for 15 minutes to obtain a preservable barley tea beverage.

[0017]

Example 2 An oolong tea beverage was obtained in the same manner as in Example 1 except that oolong tea leaves were used instead of barley.

[0018]

[Comparative Example 2] An oolong tea beverage was obtained in the same manner as in Comparative Example 1 except that oolong tea leaves were used instead of barley.

[0019]

[Example 3] A black tea beverage was obtained in the same manner as in Example 1 except that black tea leaves were used instead of barley.

[0020]

Example 4 A brown rice tea beverage was obtained in the same manner as in Example 1 except that brown rice tea leaves were used instead of barley.

[0021]

Example 5 To 600 g of alkaline ionized water obtained under the same conditions as in Example 1, 50 g of barley was added and extraction treatment was carried out at 96 ° C for 15 minutes. 150 g of the obtained barley tea solution
Was cooled to 20 ° C, and 658 g of acidic water having a pH of 3.67 obtained by the ion water conditioner was added to the mixture to adjust the pH to 4.61, and then sterilized under the conditions of 135 ° C and 30 seconds. Was applied. Continue to add this barley tea solution to 95 °
After cooling to C, it is filled in a PET (polyethylene terephthalate) container of 1.5 liters and subjected to a winding treatment,
By cooling with a water shower, a preservative barley tea beverage was obtained.

[0022]

Comparative Example 3 To 600 g of ion-exchanged water, 0.15 g of sodium hydrogencarbonate was added and dissolved to obtain an aqueous solution having a pH of 8.24. Add 50g of barley to it and add 1 at 96 ° C.
Extraction treatment was performed for 5 minutes. After cooling the obtained extract to 20 ° C., a filtration treatment was performed using a paper filter, and 0.06 g of L-ascorbic acid was added to 778 g of the obtained barley tea solution and dissolved to prepare barley tea having a pH of 4.70. A solution was obtained. Subsequently, this barley tea solution was sterilized under the conditions of 135 ° C for 30 seconds, cooled to 95 ° C, filled in a PET (polyethylene terephthalate) container of 1.5 liters, and subjected to a winding treatment, followed by a water shower. By cooling with, a preservative barley tea beverage was obtained.

The above Examples 1 to 5 and Comparative Examples 1 to 3
A sensory evaluation was performed on the taste and color tone of each of the tea beverages obtained as described above. The results are shown in Table 1.

[0024]

[Table 1]

As is clear from Table 1, the tea beverage obtained according to the present invention was excellent in flavor and color tone.

[0026]

EFFECTS OF THE INVENTION According to the present invention, the use of additives is reduced or the use of additives is kept as small as possible.
Moreover, it is possible to produce a tea beverage excellent in flavor and color tone.

In addition, the present invention is directed to the production of highly preservative products by adjusting the pH of tea beverages to a low pH range, in which normally discarded acidic water produced in parallel with alkaline ionized water is produced. It can be used effectively. That is, even in this case, it is possible to produce a tea beverage excellent in flavor and color tone and having a preservability without using additives and wasting resources.

Further, according to the present invention, since a tea beverage having a preservative property is produced by using alkaline ionized water, its medical effect can be expected.

Claims (3)

[Claims] 1. A method for producing a tea beverage having a shelf life, which comprises extracting the tea beverage with alkaline ionized water to produce a tea beverage having a shelf life after being subjected to a sterilization treatment. 2. The method for producing a preservative tea beverage according to claim 1, wherein the tea beverage is barley tea, oolong tea, black tea, brown rice tea, and green tea. 3. The method for producing a preservable tea beverage according to claim 1, wherein the pH value of the tea beverage extracted with alkaline ionized water is adjusted with acidic water.