CN101273743A - Blended tea beverage packed in container - Google Patents
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- CN101273743A CN101273743A CNA200810087521XA CN200810087521A CN101273743A CN 101273743 A CN101273743 A CN 101273743A CN A200810087521X A CNA200810087521X A CN A200810087521XA CN 200810087521 A CN200810087521 A CN 200810087521A CN 101273743 A CN101273743 A CN 101273743A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention provides a container mixed tea beverage having dark color (in particular dark brown) and no bitter taste, and inhibiting deposit in case of long-term preservation at the time of maintaining cool taste. More particularly, the provided mixed tea beverage comprises (A) to (E) as below: (A) cauline leaf of tea plant seed; (B) cauline leaf of plants other than the tea plant seed; (C) cauline leaf of grains; (D) cauline leaf and raw materials from plants other than the seeds of the grain; and (E) extraction of the raw materials obtained by selecting more than one groups of more than two in five groups of raw materials from fungus, wherein (1) content of caffeine is below 150 ppm; (2) Brix is below 0.5%; (3) Haze value is lower than 10; and (4) the hue at the wavelength 420 nm is measured as over 0.8.
Description
Technical field
The present invention relates to blended tea beverage packed in container, words more specifically, the present invention relates to the dark brown tone dark and do not have bitter taste, the blended tea beverage packed in container of the precipitation when when keeping clean taste, having suppressed long preservation again.
Background technology
In recent years, at beverage industry, the hope of pursuing healthy high added value is also more and more higher.In the teas beverage, be the blended tea beverage of raw material particularly with multiple tealeaves, cereal, can show single raw material the various fragrance that can't show, and can absorb the advantage of multiple raw-material composition naturally in addition.But, because can produce the problem that fragrance has bitter taste, assorted flavor after using plurality of raw materials, particularly be contained in the blended tea beverage of selling in the container, can produce the problem of the precipitation when being difficult to suppress long preservation etc.Carried out many-sided research for the blended tea beverage that uses plurality of raw materials, patent documentation 1 has been put down in writing by plurality of raw materials is set different extraction times, obtains the method for the abundant blended tea beverage of fragrance.Patent documentation 2 has been put down in writing to suppressing the astringent taste of oolong tea uniqueness, the blended tea beverage of being made up of the extract of frozen fresh oolong tea and white tea tealeaves and/or green tea tealeaves.
Patent documentation 1 TOHKEMY 2003-310160 communique
Patent documentation 2 Japanese kokai publication hei 7-111858 communiques (No. the 2725985th, patent)
Summary of the invention
Though had a large amount of blended tea beverages on the market, but still expect to have can with other beverage of Other Drinks phase region.Under this background, the present inventor notices the blended tea beverage packed in container that does not also have tone dark.The present inventor thinks that tone (particularly dark brown tone) is dark, contains the impression of multiple raw material, multiple composition can on blended tea beverage middle and high concentration ground the people, makes the people produce Wb, feeling of high class, can give blended tea beverage new value.But, for blended tea beverage, add shade, it is too dense and damage the situation of salubrious sense bitter taste, taste to occur having.In addition, the fragrance characteristic of specified raw material is too strong sometimes, and it is dull that taste can become.
Therefore, problem of the present invention is, provide tone (particularly dark brown tone) dark and do not have bitter taste, the blended tea beverage packed in container of the precipitation when when keeping clean taste, having suppressed long preservation again.
In order to solve the result that above-mentioned problem studies intensively, the present inventor considers the plurality of raw materials of using in blended tea beverage, change according to its harvest season different taste, fragrance, one-tenth branch, according to the processing method of raw material (baking method, fermentation process, cure the degree of fermentation etc.) difference, and then taste, fragrance, composition also can change, and system of selection, the processing method of raw material are studied.And find, in the various characteristics and composition that in blended tea beverage, can measure, specific character and become to be divided into the index that the above-mentioned problem of solution obtains blended tea beverage.And find, caffeine amount, Brix, Haze value etc. by the control blended tea beverage, can access tone dark and do not have bitter taste, the blended tea beverage packed in container of the precipitation when when keeping clean taste, having suppressed long preservation again, thereby finished the present invention.
Promptly, the invention provides blended tea beverage, it contains from following (A)～(E):
(A) cauline leaf of tea tree kind;
(B) stem leaves of plants beyond the tea tree kind;
(C) seed of cereal;
(D) the raw material beyond the seed of cauline leaf and cereal from plant; And
(E) from the raw material of mushroom; 5 groups in the group more than 2 (preferred group more than 3, the more preferably group more than 4, the most preferably group more than 5) in select the extract of the raw material that obtains more than a kind respectively, wherein,
(1) content of caffeine is 150ppm following (preferred 110ppm is following, more preferably 80ppm is following, most preferably 50ppm is following);
(2) Brix is (preferred below 0.45%, more preferably below 0.4%, most preferably below 0.35%) below 0.5%;
(3) the Haze value is lower than 10 (preferably be lower than 7, more preferably less than 5, most preferably be lower than 3); And
(4) tone is determined as more than 0.8 (preferred more than 1.0, more preferably more than 1.1, most preferably more than 1.2) at wavelength 420nm place.
The present invention also provides above-mentioned blended tea beverage, wherein,
(1) content of caffeine is below the 110ppm;
(2) Brix is below 0.45%;
(3) the Haze value is lower than 7; And
(4) tone is determined as more than 1.0 at the 420nm place.
The present invention also provides above-mentioned blended tea beverage, and it contains and comprise the extract of selecting the raw material more than 3 kinds that obtains more than a kind in (A) and the group more than 3 (C) (for example comprising (A), (C) and the group more than 3 (D)) respectively from 5 groups of described (A)～(E).
The present invention also provides above-mentioned blended tea beverage, wherein, contains the extract that cures the raw material after the processing of (preferred more than 5 kinds) more than 3 kinds.
The present invention also provides above-mentioned blended tea beverage, wherein, contains the extract that whole grain is cured the raw material (raw material that belong to above-mentioned (C) group) of Job's tears after carrying out steam treatment, pulverization process under the HTHP.
The present invention also provides the above-mentioned blended tea beverage that is contained in the transparent vessel (for example pet container).
The present invention also provides the manufacture method of blended tea beverage, and it comprises from following (A)～(E):
(A) cauline leaf of tea tree kind;
(B) stem leaves of plants beyond the tea tree kind;
(C) seed of cereal;
(D) the raw material beyond the seed of cauline leaf and cereal from plant; And
(E) from the raw material of mushroom; 5 groups in the group more than 3 in select the raw material solvent extraction more than 3 kinds that obtains more than a kind respectively, to obtaining filtered fluid behind the extracting liquid filtering that obtains, it is characterized in that, in described blended tea beverage,
(1) content of caffeine is below the 100ppm;
(2) Brix is below 0.5%; Or
(3) the Haze value is lower than 10 (preferably satisfy any 2 in above-mentioned (1)～(3), more preferably satisfy all (1)～(3));
(4) tone is determined as more than 1.0 at wavelength 420nm place.
The present invention also provides the decision method of blended tea beverage, it is characterized in that, measures (1) content of caffeine of blended tea beverage, (2) Brix, (3) Haze value and (4) tone (wavelength 420nm place mensuration).
The present invention further provides the above-mentioned blended tea beverage that contains the raw material of (preferred more than 10 kinds, more preferably more than 15 kinds, most preferably more than 20 kinds) more than 5 kinds.
The present invention also provides and comprises the Brix that measures extract and OD420 value (tone that the 420nm place measures), selects the manufacture method of above-mentioned blended tea beverage of the operation of raw material as index with the value of OD420 value/Brix of calculating.
The present invention also provides above-mentioned blended tea beverage, it contains from all being to cure the raw material of selecting folium lycii after the processing, water Chinese honey locust, ganoderma lipsiense, radix tarxaci, hawthorn, mulberry leaf, Radix Glycyrrhizae, honeysuckle, guava fruit, chamomile, mushroom, cordate houttuynia, the Cassia tora tea, preferably from all being to cure more than 2 kinds of raw material, the preferred extract of selecting ganoderma lipsiense after the processing, mulberry leaf, guava fruit, cordate houttuynia, the Cassia tora tea more than 3 kinds.
The 90w/w% that the present invention also supplies raw materials above (more than the preferred 95w/w%, for example all raw materials) is the above-mentioned blended tea beverage that cures after the processing.
In this manual, " blended tea beverage " is meant, contains whole teas beverages of the extract of multiple tealeaves, cereal, other raw materials.Except that extract, the micro mist that also can contain raw material minces etc.By containing extract from plurality of raw materials etc., can show the fragrance that single raw material can't show, and can absorb multiple raw-material naturally composition.
Blended tea beverage of the present invention in order to show the fragrance that single raw material can't show, and absorbs multiple raw-material naturally composition, uses and organizes from following (A)～(E): (A) cauline leaf of tea tree kind; (B) stem leaves of plants beyond the tea tree kind; (C) seed of cereal; (D) the raw material beyond cauline leaf and the cereal from plant; And (E) from the group more than 2 in 5 groups of the raw material of mushroom, preferred more than 3 group, more preferably the group more than 4, most preferably select the extract of the raw material that obtains more than a kind in 5 groups respectively.Preferably from comprising (A) and the group more than 3 (C), for example comprise the extract of selecting the raw material more than 3 kinds that obtains more than a kind in (A), (C) and the group more than 3 (D) respectively.To narrate afterwards for (A)～(E) each group.
From can showing the various fragrance that single raw material can't show, the viewpoint of the multiple raw-material composition of picked-up, blended tea beverage of the present invention contains more than 2 kinds, for example more than 3 kinds, preferred more than 5 kinds, more preferably more than 10 kinds, further preferred more than 15 kinds, the extract of the preferred especially raw material more than 20 kinds, micro mist mince etc.
In the present invention, blended tea beverage packed in container is meant and need not dilutes the blended tea beverage that is contained in the container with regard to drinkable.
The present inventor finds, (1) content of caffeine, (2) Brix, (3) Haze value and (4) OD 420 values (tone of wavelength 420nm place mensuration) etc. in the various characteristics and composition that can measure in the blended tea beverage by control, can access tone dark and do not have bitter taste, the blended tea beverage packed in container of the precipitation in the maintenance clean taste during inhibition long preservation.In addition, required fragrance according to the blended tea beverage that will obtain, can control the whole of above-mentioned (1)～(3), also can only control 1 or 2, but no bitter taste is provided, during the blended tea beverage packed in container of the precipitation when when keeping clean taste, suppressing long preservation, preferably controls the whole of above-mentioned (1)～(3).
(1) content of caffeine
The content of caffeine of blended tea beverage of the present invention be following, the preferred 110ppm of 150ppm following, more preferably 80ppm following, most preferably below the 50ppm.Just become the significant beverage of bitter taste when content of caffeine is too much.In order to reduce the content of caffeine in the blended tea beverage, the leaf etc. that can suppress the tea tree kind of above-mentioned (A) group contains the use level of the raw material of a large amount of caffeines.The mensuration of content of caffeine can use normally used method to carry out, and for example can measure with reference to the method for following embodiment record.
(2)Brix
The Brix of blended tea beverage of the present invention is the concentration of soluble solids composition, and this value is below 0.5%, preferred below 0.45%, more preferably below 0.4%, most preferably below 0.35%.When Brix is high, can become the blended tea beverage that leaves aftertaste, lacks the fragrance of salubrious mouthfeel.But, consider to be preferably the fragrance of beverage more than 0.1%.As the method that reduces the Brix in the blended tea beverage, for example can be for reducing the raw material fit rate or changing the selection of raw material, the methods such as treatment conditions, extraction treatment conditions, other processing (steam treatment under the following HTHP, filtration treatment etc.) conditions of curing of raw material.
The mensuration of Brix can use method in common to carry out, and for example can measure with reference to the method for following embodiment record.
(3) Haze value
The Haze value of blended tea beverage of the present invention is the index of muddy degree of expression beverage, and this value should be lower than 10, preferably be lower than 7, more preferably less than 5, most preferably be lower than 3.Because when the Haze value is high, the precipitation during long preservation generates and increases, so particularly blended tea beverage packed for transparent vessel, not preferred.As the method that reduces the Haze value in the blended tea beverage, can be for filter the method for removing particulate matter etc. by centrifugation, filter.The mensuration of Haze value can use usual way to carry out.For example can measure with reference to the method for following embodiment record.
(4) tone
The tone of blended tea beverage of the present invention is the index of expression beverage color depth.The tone of beverage, particularly during the dark brown tone dark, can give the consumer with its be high concentration contain the impression of the beverage of multiple raw material, multiple composition, make the consumer produce the Wb feeling of high class, give new value to blended tea beverage.In this manual, tone is judged by the absorbance with the wavelength 420nm place of spectrophotometric determination.The tone at the wavelength 420nm place of Ce Dinging is sometimes referred to as " OD 420 values " in this manual like this.420nm generally is a wavelength commonly used when measuring " dark brown " tone.Mensuration is the green of the teas beverage of representative when waiting other tones with green tea, needs to measure at other wavelength places, but in blended tea beverage of the present invention, considers that particularly the tone of green tea etc. may be relevant with content of caffeine, so be worth the judgement tones with OD 420.
The tone of blended tea beverage of the present invention, OD 420 values be more than 0.8, preferred more than 1.0, more preferably more than 1.1, most preferably more than 1.2, preferred about below 3.5.The mensuration of tone can use usual way to carry out, and for example can measure at wavelength 420nm place with reference to the method for following embodiment record.
As the method that improves the tone in the blended tea beverage, described in following embodiment, can be following method, select and raw material processing method (curing pulverizing etc.) by combination raw materials, thus the raw material and the processing method of (dark brown) tone dark of selective extraction liquid.
Implement the blended tea beverage that the appropriate raw material that cures processing also can provide the dark brown tone dark because use, so, for example contain more than 3 kinds, more specific is that the blended tea beverage of the extract that cures the raw material after the processing more than 5 kinds also is a kind of optimal way of the present invention.Contain for example 90w/w% of raw material above, more specific for the above blended tea beverage of 95w/w% for the extract that cures the raw material after the processing also be one of optimal way of the present invention.
And, also can be with Brix and OD 420 values that the extract that obtains behind each raw material of independent extraction is measured, obtain the criterion of raw material of the blended tea beverage of dark brown tone dark respectively as selection.For example, as described in following embodiment,, obtain extract, measure the Brix and OD 420 values of each extract respectively, calculate the value of OD 420 values/Brix with identical extraction conditions for various raw materials and the raw material that obtains with various disposal methods.Select the raw material that this OD 420 values/the Brix value is high, set match ratio, the dark brown tone dark can be provided and have the blended tea beverage of the fragrance quality of expectation by considering fragrance quality.The high raw material of OD 420 value/Brix values, for example can be for all being to cure folium lycii after the processing, water Chinese honey locust, ganoderma lipsiense, radix tarxaci, hawthorn, mulberry leaf, Radix Glycyrrhizae, honeysuckle, guava fruit, chamomile, mushroom, cordate houttuynia, Cassia tora tea etc., particularly can be for all curing ganoderma lipsiense after the processing, mulberry leaf, guava fruit, cordate houttuynia, Cassia tora tea etc.
Blended tea beverage packed in container of the present invention contains the extract of selecting the raw material that obtains more than a kind in the group more than 2 from 5 groups of following (A)～(E) respectively.All raw materials can be gather implement behind the naturally occurring raw material dry, cure, the raw material after suitably handling such as pulverizing, also can be the commercially available raw material of having implemented above-mentioned processing as required, raw material that can also this is commercially available be further implemented to cure, the steam treatment under the pulverizing, following HTHP.
(A) group
In blended tea beverage of the present invention, the raw material that belongs to (A) group is the cauline leaf of tea tree kind.Known difference according to fermentation condition, this cauline leaf can become fermented tea (black tea), semi-fermented tea (oolong tea etc.), azymic tea (green tea etc.), the different tealeaves of after fermentation tea (Pu'er tea etc.) fragrance quality.The fermentation condition that these are different, same domain technical staff is perfectly clear.For the different various cauline leafs of fermentation condition, for example black tea can be divided into Darjeeling's black tea (Darjeeling), fertile black tea (Uva), the Keemun black tea (Keemun) etc. of cutting down, oolong tea can be divided into Iron Guanyin, look kind, gold osmanthus, Wuyi cliff tea etc., green tea can be divided into simmer tea, kind tea, beautiful reveal, still simmers tea etc., according to the original producton location of raw material, the difference of processing method, can further be subdivided into the different raw material of fragrance.In this manual, original producton location, the processing method of above-mentioned raw materials is different raw materials are thought different separately kinds.Belong to the raw material of (A) group, for example can use green tea, preferably cure the green tea after the processing.The fermentation of raw material, cure, pulverize, the processing of drying etc., available same domain technical staff's known method is carried out.Also can implement the steam treatment under the HTHP.By cooperating these to belong to the raw material of (A) group, can make blended tea beverage of the present invention have the fragrance of black tea, the fragrance of oolong tea, consumers such as the fragrance basic fragrance that be familiar with, acceptable beverage of green tea.Because belong to the content of caffeine height of raw material of (A) group, decide use level etc. so will consider fragrance, the particularly bitter taste of the beverage expected.
(B) group
In blended tea beverage of the present invention, the raw material that belongs to (B) group is the stem leaves of plants beyond the tea tree kind.As long as these raw materials can use when making the diet product usually, be not particularly limited, for example can use ginkgo leaf, persimmon leaf, Pi leaf, mulberry leaf, folium lycii, folium cortex eucommiae, rape, Indocalamus leaf, cordate houttuynia, gynostemma pentaphylla, honeysuckle, evening primrose, Europe blood circulation promoting pill, water Chinese honey locust, gymnema sylvestre, Huang Qicha (Juglandaceae), sweet tea (rose family), aloe etc.In addition, can use various vanillas such as lemon grass.Also can pluck the bud that use is sent in the seed of cereal such as barley tender leaf.Belong to the raw material of (B) group, for example can use mulberry leaf, folium lycii, cordate houttuynia, honeysuckle etc.Can be after period of needing separately results with these leaves, implement dry, cure, processing such as pulverizing.Also can implement the steam treatment under the HTHP.By the stem leaves of plants beyond these tea tree kinds is used as raw material, can give blended tea beverage has the degree of depth with complexity fragrance, in addition, so long as can be used for the raw material of Chinese medicine, also can produce drug effect, can make blended tea beverage have the abundant fragrance of feeling of high class, Wb, individual character.
(C) group
In blended tea beverage of the present invention, the raw material that belongs to (C) group is the seed of cereal.As long as these seeds can use when making the diet product usually, be not particularly limited, for example comprise Job's tears, barley, wheat, profound rice, soybean, corn, black soya bean, buckwheat, Cassia tora (Cassia tora tea), Fructus Hordei Germinatus etc.These raw materials are compared with the raw material of other group, as a rule want hard, need to improve the degree of curing, and cure to be used for extracting after pulverize with kibbler roll the back, and the seed demand of band shell is suitably implemented processing such as shelling.After particularly plurality of raw materials being mixed, when once supplying with abstraction process, need consider the extract of the fragrance that obtains expecting with identical extraction time with other raw materials.(C) Zu raw material can use the cereal seed (for example germinating barley (Fructus Hordei Germinatus)) of germination can change its nutritive value, fragrance, also can be with reference to following to the steam treatment under the description enforcement HTHP of Job's tears.In this manual, as the barley before and after germinateing, the raw material of different disposal is thought different kinds.The raw material that belongs to (C) group for example can use Job's tears that Cassia tora tea, Job's tears, high-temperature high-pressure steam handles, barley, Fructus Hordei Germinatus etc.Use as raw material by seed, particularly can make blended tea beverage have fragrance such as fragrance, sweetness, aspect nutritive value, also help to give Wb this cereal.
(D) group
In blended tea beverage of the present invention, the raw material that belongs to (D) group is the raw material from plant beyond cauline leaf and the seed.As long as these raw materials can use when making the diet product usually, be not particularly limited.For example can be the skin of the fruit of plant, fruit, root, flower, algae etc.In addition,, consider the influence that the fragrance quality of blended tea beverage is produced though algae belongs to the biota different with plant on taxology, in this manual will be from any position of the raw material of algae all as being the raw material that belongs to (D) group.Be specifically as follows safflower, Matricaria (chamomile), Chinese wolfberry fruit, wild rose fruit (fructus rosae), hawthorn, root tuber of aromatic turmeric (root), radix tarxaci, sealwort, guava fruit, orange peel, korean ginseng, sweet potato, onion, jujube, lemon peel, sea-tangle, the sheep dish etc. of dwelling.These raw materials can be carried out drying in period of needing separately after the results, cure, processing such as pulverizing.Also can under HTHP, implement steam treatment.When particularly using root, after the attachments such as soil that normally will the adhere to flushing, carry out drying as required, pulverize after removing distinctive smell by curing.When particularly using fruit, if little fruit resupplies drying, operation such as cures with regard to direct, big fruit after pulverizing.When particularly using flower, can be with dry product directly as raw material.Raw material as belonging to (D) group for example can use the fruit of radix tarxaci, hawthorn, guava fruit, chamomile, wild rose etc.The raw material from plant by beyond the seed that uses this cauline leaf and cereal can make blended tea beverage have feature fragrance, sweetness, mellow sense.In addition,, just can produce drug effect, can make blended tea beverage have feeling of high class, Wb so long as can be used for the raw material of Chinese medicine.
(E) group
In blended tea beverage of the present invention, the raw material that belongs to (E) group is the raw material from mushroom.As long as these raw materials can use when making the diet product usually, be not particularly limited, for example, mushroom, glossy ganoderma, bracket fungus etc.These raw materials can be carried out drying in period of needing separately after the results, cure, processing such as pulverizing.Also can under HTHP, implement steam treatment.Raw material as belonging to (E) group for example can use mushroom, ganoderma lipsiense etc.By using this raw material, can make blended tea beverage have feature fragrance, delicious food, suitable saline taste from mushroom.In addition,, just can produce drug effect, can make blended tea beverage have feeling of high class, Wb so long as can be used for the raw material of Chinese medicine.
Cure
About curing of above-mentioned each raw material, curer, baking method are not particularly limited.Curer is generally the curer of continuous flowing type curer, rotary drum-type etc., and baking method is classified according to heating means, is divided into methods such as straight pry-wind, far infrared, microwave.The raw material that uses in the beverage cure management, the index of the degree of curing as expression in any baking method, is often used L value, bulk specific gravity, amount of moisture, Brix etc.Known difference according to baking method, even the extract that obtains from the raw material with identical L value, its outward appearance, tone also differ widely.In curing processing, along with degree of the curing raising of raw material, giving the reverse side of fragrant fragrance, occur the trend of bitter taste on the contrary, so must set the degree of curing behind the consideration fragrance.
Pulverize
Above-mentioned raw materials can be pulverized the back as required and use.The raw material of particularly above-mentioned (C) group extracts after pulverizing, and can fully extract the composition of raw material.The degree of grinding of raw material is a standard with the concentration of operating efficiency, needed extract, and same domain technical staff can suitably determine.If the degree of pulverizing is too high, can be mixed with assorted flavor in the fragrance of extract, and can spended time when obtaining extract and filter processing powder and mince.If the degree of pulverizing is low, the degree of extracting when then obtaining extract is insufficient.Pulverize, for example pulverize with kibbler roll, raw material is about 50% by the percent of pass of 2mm sieve aperture.
Steam treatment under the HTHP
Above-mentioned raw materials can use after the steam treatment under HTHP as required.Be example particularly, the steam treatment under the HTHP is carried out following explanation with the raw material Job's tears that belongs to above-mentioned (C) group.Other raw materials under HTHP during steam treatment, can be suitably with reference to the example of following Job's tears.
Known Job's tears has various drug effects, because exist extract that problems such as offending smell, bitter taste are arranged when its raw material as beverage is used, in the time of particularly will providing the blended tea beverage of no bitter taste, from the fragrance quality aspect, preferred use with whole grain Job's tears under HTHP, with the steam of effective treating capacity, effectively the processing time Job's tears (to call " high-temperature high-pressure steam processing Job's tears " in the following text) of handling.
The Job's tears of above-mentioned processing, under HTHP, handling in order to prevent that molten component from flowing to outside the system, use do not shell, with the whole grain Job's tears that does not pass through pulverizing process of shell, and consider from the fragrance quality aspect, preferably it is cured.Curer, baking method etc. are not particularly limited as mentioned above.Can suitably set degree of curing, can use L20 (degree of curing height)～L50 (degree of curing is low), particularly L value for example to cure Job's tears as the whole grain of L30～L40.Thereafter the steam treatment under HTHP is used steam (for example saturated steam of pure water), carries out under about 150 ℃～210 ℃, about 0.35MPa～1.8MPa.Think that if treatment temperature is low excessively the effect of removing of giving effect, unhappy smell bitter taste of then mellow sense, sweet taste, aromatic odour reduces, if treatment temperature is too high, then burnt flavor strengthens.About pressure, think that pressure is high more, the rate of removing of the assorted flavor of tart flavour composition improves, but then, if hypertonia then can produce burnt flavor, new acid flavor component separately.Above-mentioned pressure representative " gauge pressure ", preferred Saturated water vapor pressure.
Effective processing flow of the steam treatment under the HTHP, the weight of the time per unit of the water that can contact according to the raw material Job's tears of per unit weight stipulates that for example, can be made as every 1kg Job's tears is 0.5～10kg/hr.In addition, the effective processing time during processing is the processing time that allows required fragrance to improve effect, because of treatment temperature, processing pressure difference difference, for example can be about 3 minutes～about 10 minutes.
Handle Job's tears by the high-temperature high-pressure steam that above-mentioned processing obtains, relatively preceding with processing, aspect fragrance, removed irritating fragrance, given fragrant fragrance, pyrazine class particularly is that the content and the kind thereof of the fragrance component at center obtains increasing with 2-ethyl-3-methylpyrazine especially.And then it is relatively preceding with processing, has following feature, food fiber starch decreased (it is following for example to reduce to following, the preferred 75wt% of 90wt%), saccharic, for example the content of oligomeric maltose compound sugar such as (maltotriose, maltotetraose, maltopentaose, MALTOHAXAOASEs etc.) increases (for example increasing more than above, the preferred 30wt% of 10wt%).Think these be because of the starch in the Job's tears etc. by hydro-thermal reaction generation hydrolysis, generated monose, disaccharides, compound sugar etc. and produced, and given Job's tears and its extract sweet taste thus.In addition, before handling Job's tears and handle, high-temperature high-pressure steam relatively, has the feature that recovery rate improves, therefore, in the taste of extract, added mellow sense, sweet taste, and because just can access more solid constituent with few raw material, so can boost productivity.
The manufacturing of blended tea beverage
The summary of the manufacturing process of blended tea beverage packed in container is as follows.In the raw material that implemented to cure, pulverizing etc. suitably handled, add hot water, the warm water equal solvent extracts, and the extract that obtains is implemented clarificationization processing cooling processing such as filtration treatment.Then, add auxiliary material, handle the concentration that water is adjusted to regulation, through filling sealing behind the sterilization refrigerating work procedure.According to the method difference of sterilization, filling, to change the front and back order of sterilization refrigerating work procedure and filling sealing process sometimes.These operations are also different according to the container difference of using, for example, pet container dixie cup particularly, its major part is an aseptic filling manufacturing.
The extract that obtains after above-mentioned raw materials can being extracted respectively mixes, and obtain extract thereby extract after also whole raw materials can being mixed again, but when using plurality of raw materials, uses the latter's method easy.And then, can cooperate the concentrated extract of each extract, refining thing etc.
Extract
The extracting method of above-mentioned manufacturing process is divided into dipping extraction and drip-type haply and extracts.It is the extracting method of not extracting the turnover of solvent hot water or warm water in leaching process that dipping extracts, and is in a certain amount of hot water (or warm water), makes the method for extraction raw material contact certain hours such as tealeaves.Have and extract raw material and can be contained in the mode in extraction element whole and will extract raw material and put into basketry etc., the mode that it is moved up and down in operating process.As device, the former uses the multi-functional extractor of type grooved (Japanese: the ニ one ダ one type Application Network type) of kneading, and the latter uses the basket type extractor, and the separation method of the different extraction of device raw material is also different.This dipping extracts, and is the method that the beverage that " tea (cauline leaf of tea tree planting thing) " uses as single raw material is mainly taked.On the other hand, it is " coffee beverage " normally used method that drip-type extracts, and is continuously hot water or warm water to be supplied with in the extractor that the extraction raw material is housed in leaching process, reclaims the method for extract continuously.After being divided into the extraction beginning, form the mode of drippage fully that begins to carry out the dipping drippage mode of aforesaid operations again and do not carry out this behind the impregnation state.Device uses multi-functional extractor, coffee extractor.In addition, also employing is extracted the method for continous way in batches of still continued operation with a plurality of small-sized grooveds.Extracting method is not particularly limited in the present invention, can use any extractor.When carrying out the drip-type extraction,, should note suitably adjusting Material Characteristics (granularity, pol etc.), extraction conditions (temperature, flow etc.) in order to prevent to stop up mesh.In addition, can and remove dissolved oxygen, i.e. the method for extracting under the non-oxidizing atmosphere with inert gases such as feeding nitrogen at the same time.
Solvent during extraction so long as be fit to any solvent of extraction, is not particularly limited.Preferred aqueous solvent can make water the most easily.Water, get final product so long as can be used for the water quality of food processing, for example can use distilled water, desalted water, running water, alkali ion water, deep ocean water, ion exchange water, deoxygenated water or water-soluble organic compounds (for example ethanol etc.), contain the water of inorganic salts etc., preferably use pure water.As required, can add the material that organic acids such as sodium acid carbonate, sodium ascorbate or organic acid salt etc. can effectively improve extraction efficiency in advance during extraction.
Above-mentioned raw materials is 1～20 quality % with respect to the use level (raw material fit rate) of extracting solvent with respect to extracting solvent, and more specific is 2～10 quality %, because can obtain not having the blended tea beverage of bitter taste, clean taste, so preferred.
Extraction time gets final product so long as obtain the time of required extract, for example is 1～60 minute, and preferred 3～30 minutes, more preferably 5～20 minutes.Generally, if extraction time is too short, the extraction of flavor component is insufficient, if extraction time is long, the bitter taste of extract will strengthen, so not preferred.
Extraction temperature of the present invention is meant the temperature of extracting solvent.From stablizing the viewpoint of extracting, it for example is 30～100 ℃, preferred 50～95 ℃, more preferably 70～95 ℃ for the extract of the bitter taste that has been inhibited.
The filtration of the extract after the extraction can use same domain technical staff known method to carry out.In order to prevent muddiness, precipitation, for example can use centrifugation, filter cloth, diatomite filtration, filter filtration etc. to filter.In order to reduce the Haze value of beverage, secondary filters such as preferred filters filtration.When carrying out filtration treatment, in order to prevent the excessive composition that helps fragrance of removing, preferred suitably the setting supplied the particle footpath.
Evaluation method
The present invention also provides the decision method of blended tea beverage, it is characterized in that, measures content of caffeine, Brix, Haze value, OD 420 values of blended tea beverage.The present inventor finds, for bitter taste, pass through to measure content of caffeine, for salubrious mouthfeel, pass through to measure Brix, pass through to measure the Haze value the stability during for preservation, for the dark brown tone by measuring OD 420 values, just can judge whether be suitable no bitter taste, clean taste, the precipitation when having suppressed long preservation tone dark blended tea beverage and have the beverage of the blended tea beverage packed in container of feeling of high class, Wb.Not only for final blended tea beverage, the extract that obtains after the independent or most combinations of the raw material that will use in the time of for example will making blended tea beverage, by measuring content of caffeine, Brix, Haze value, OD 420 values etc., also can be used as the index of selecting raw material, decision match ratio when obtaining required blended tea beverage.
In order to obtain required fragrance quality, marketing quality, in blended tea beverage packed in container of the present invention, can be separately or and with additives such as the antioxidant that uses in the common teas beverage of cooperation, spices, pigment, emulsifying agent, preservative agent, flavoring, sweet taste material, acid flavoring, extract class, pH conditioning agent, preservatives.In addition, can heat, also can add milk, granulated sugar according to hobby.
The container containing of blended tea beverage packed in container of the present invention is not particularly limited, and can use the container of bottle, jar, paper, polyester bottles various forms such as (PET).More eye-catching for this feature of the present invention of tone dark that makes beverage, part or all that preferably is filled in container is the transparent vessel dixie cup in the transparent transparent vessel.
According to the present invention, the blended tea beverage packed in container of the tone dark that did not in the past have can be provided, it is not for to have bitter taste, clean taste aspect fragrance, the blended tea beverage packed in container of the precipitation when having suppressed long preservation.Tone (particularly dark brown tone) is dark, can give the impression that blended tea beverage middle and high concentration ground contains multiple raw material, multiple composition, makes the people produce the Wb feeling of high class easily, gives blended tea beverage new value.In addition, blended tea beverage of the present invention because do not have bitter taste, clean taste, thus be easy to drink every day and can not be sick of, and because suppressed the content of caffeine, thus before sleep, drink also no problem.In addition, according to the present invention, can provide evaluation method, for the multiple raw material of available various disposal methods, and with the blended tea beverage that various ratios cooperations obtain, utilize to have above-mentioned characteristic this point, whether estimate it easily is the blended tea beverage of expectation.By using described evaluation index, can easily provide blended tea beverage packed in container with above-mentioned characteristic.
Embodiment
To more specifically describe the present invention according to embodiment below.In addition, the present invention is not limited to these embodiment.
The fragrance evaluation and the constituent analysis of embodiment 1 various commercial beverage
In order to analyze the preferred fragrance quality and the composition of novel blended tea beverage, prepared commercially available packaged, tea-based beverages (3 kinds of green tea beverages, 2 kinds of cereal tea beverage, 2 kinds of blended tea beverages, a kind of oolong tea beverage).Green tea A～C is respectively the different green tea drink packed in container of concentration.Cereal tea A and B are to be raw material with the barley, the container dress cereal tea beverage that concentration is variant.Tea blend A and B are to be raw-material blended tea beverage packed in container with the raw material more than 10 kinds that contains Job's tears, barley, profound rice, Cassia tora tea.Oolong tea is to be the container for wulong tea beverage of raw material with the oolong tea.
At first, measure content of caffeine, Brix, Haze value, OD 420 values (the dark brown tone that the 420nm place measures).Each condition determination is as described below.Measurement result is shown in following table 1.
" content of caffeine "
Analytical equipment: the Japanese system TOSOH HPLC LC8020 model II[multistation:LC-8020 of system of TOSOH Co., Ltd, pump: CCPM-II, automatic sampler: AS-8021, detector: UV-8020, column oven: CO-8020, online degasser: SD-8023]
Analysis condition [chromatographic column: TSKgel ODS-80Ts QA, eluent A:10% acetonitrile/water 0.05%TFA, eluent B:80% acetonitrile/water 0.05%TFA, flow velocity: 1.0ml/min, temperature: 40 ℃, detection: UV 275nm]
《Brix》
Analytical equipment: the Japanese Atago system ATAGO Differential RefractomaterDD-7 of Co., Ltd.
" Haze value "
Analytical equipment: the Japanese electric look system NIPPON DENSHOKU Haze Meter NDH2000 of Industrial Co., Ltd
Use cuvette: square cuvette (10mm x 40mm)
" OD 420 values "
Analytical equipment: the system SHIMADZU UV-VISIBLE SPECTROPHOTO METERUV-1600 of Shimadzu Seisakusho Ltd.
Use cuvette: square cuvette, optical path length 10mm
Measure wavelength: 420nm
" L value "
Determinator: the Japanese electric look system Spectro Color Meter SE2000 of Industrial Co., Ltd
Then, for each teas beverage, by 3 professional judging panels, to salubrious mouthfeel (feel very clearly be 5 minutes, very clouding be 1 minute, 5 grade evaluations of branch), have or not bitter taste (complete imperceptible bitter taste is 5 minutes, feels that strong bitter taste is 1 minute, divides 5 grade evaluations) to carry out the fragrance evaluation.All professional judging panels' result's mean value is as shown in table 1 below.
Then, for stability, 40 ℃ leave standstill preservation after 14 days, confirm stability by visualization.Have good stability (not observing deposit, precipitation) be that 5 minutes, poor stability (observing deposit, precipitation) are 1 minute, stability slightly poor (observing some deposits, precipitation) is 3 minutes, the result is shown in following table 1.
Table 1
| Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| (content) | Green tea A | Green tea B | Green tea C | Cereal tea A | Cereal tea B | Tea blend A | Tea blend B | Oolong tea |
| Caffeine [ppm] | 150 | 230 | 130 | Be lower than 10 | Be lower than 10 | 20 | Be lower than 10 | 150 |
| Brix[％] | 0.3 | 0.5 | 0.3 | 0.4 | 1.2 | 0.2 | 0.3 | 0.3 |
| HAZE | 7 | 9 | Be lower than 1 | 1 | 1 | 1 | 5 | 4 |
| The OD420 value | 0.7 | 0.8 | 0.4 | 0.4 | 1.5 | 0.5 | 0.4 | 1.0 |
| The L value | 86.7 | 87.8 | 94.8 | 90.2 | 86.5 | 88.9 | 84.1 |
| Salubrious mouthfeel | 4 | 2 | 4 | 3.5 | 1 | 4 | 4 | 4 |
| Bitter taste | 3 | 1 | 2.5 | 5 | 2 | 5 | 5 | 1.5 |
| Stability | 3 | 3 | 4 | 5 | 3 | 5 | 4 | 4 |
Can draw to draw a conclusion from above-mentioned table 1 result.
After [caffeine] content of caffeine increases, obviously has the significant trend of pained sense of taste.No problem when the consumer selects oolong tea, green tea etc. to drink according to hobby, but when the blended tea beverage of no bitter taste will be provided, preferably coffee because of content low.
The high tea beverage of value of [Brix] Brix obviously has the trend that lacks salubrious mouthfeel, and is no problem when wishing to appreciate the aftertaste after the drink, but when the blended tea beverage with salubrious mouthfeel will be provided, the numerical value of preferred Brix was low.
The high tea beverage of [Haze] Haze value obviously has the trend of poor stability.No problem when drinking immediately after the extraction, particularly as blended tea beverage packed in container, during stable in the time of guaranteeing long preservation, preferred Haze value is low.
[tone] is for the beverage of measuring, and be uncorrelated between OD420 value and the L value.In addition, for green tea beverage, obviously relevant between the degree of depth of content of caffeine and green tone.And then, for the beverage of dark brown tone dark, after the notion of blended tea beverage combines, particularly can make the people produce feeling of high class, the contain a large amount of raw materials impression of (relevant) with Wb, this point has obtained proof by consumer survey.
In a word, for commercially available packaged, tea-based beverages, proved the tea beverage of the dark brown tone dark that OD 420 values are high, the high bitter taste of content of caffeine is strong, perhaps the salubrious mouthfeel of the high shortage of Brix value.
From these results, the beverage of tone dark, no bitter taste, clean taste, can become new beverage with feature, in addition, by providing beverage as blended tea beverage with this feature, from the outward appearance of dark brown tone dark, particularly can produce the impression of feeling of high class, Wb.And then, the precipitation when expectation suppresses long preservation as container-packed beverage.When the blended tea beverage packed in container that possesses these character is provided, think that one of solution is exactly, obtain the blended tea beverage of content of caffeine low (relevant), Brix low (relevant), Haze value low (relevant), OD 420 values high (relevant) with the degree of depth of dark brown tone with stability with salubrious mouthfeel with bitter taste.
The relation of embodiment 2 raw material processing methods and dark brown tone
The processing method of the raw material that the dark brown tone that makes blended tea beverage is deepened is studied.For these 3 kinds of the raw material Fructus Hordei Germinatus, barley, the green tea that often use in the teas beverage, change and cure condition, obtain the raw material of the difference degree of curing of 3 grades respectively.For Fructus Hordei Germinatus, barley, the L value of the raw material after it cures uses determinator similarly to Example 1 to measure respectively.For green tea, carry out the processing of curing of strong fire, moderate heat, these 3 grades of weak fire.After curing, each raw material is extracted down at same extraction conditions (90 ℃ of hot water, use level 3g/150g, 15 minutes, dipping extract), obtain extract.For extract, use method mensuration OD 420 values same with embodiment.The result as shown in the following Table 2.
Table 2
Degree of curing difference, the extract that obtains from same materials under identical extraction conditions also presents the dark brown tone of different depth.Same raw material, along with degree of curing increases, the trend that the dark brown tone of the extract that can occur obtaining deepens.In addition,, prove that all raw materials along with degree of curing increases, give the reverse side of fragrant fragrance, the trend of bitter taste occurs the result that the extract that obtains is tried out.Therefore, must set degree of curing behind the color harmony fragrance of consideration extract.
Embodiment 3 high-temperature high-pressure steams are handled the manufacturing of Job's tears
Can be used as blended tea beverage one of raw material be Job's tears.Known Job's tears has various drug effects, but exists when using as the raw material of beverage extract that the problem etc. of offending smell, bitter taste is arranged, so will study the processing method of Job's tears.
In the SUS316 pressing pressure container ((strain) day slope is made the preparing high-temp humid heat treatment device HTS-70/160 of institute, container capacity 200L) of the withstand voltage 3.0Mpa with steam entry pipe arrangement, steam outlet pipe arrangement, add the whole grain of 75kg and cure Job's tears (degree of curing: L35), the flow that cures Job's tears 1.5kg/hr with every 1kg from the steam inlet pipe arrangement feeds 1.4Mpa, about 200 ℃ HTHP saturated steam continuously, carry out handling in 5 minutes, obtain high-temperature high-pressure steam and handle Job's tears.
The high-temperature high-pressure steam that obtains is handled Job's tears, compares with carrying out the common Job's tears of curing processing, confirms that food fiber reduces saccharic increase, particularly saccharic, and various oligomeric maltoses increase, and starch reduces on the other hand.Further use GC/MS to analyze the result of fragrance component, compare with carrying out the common Job's tears of curing processing, prove characteristic perfume composition such as 2-ethyl-3-methylpyrazine of containing known heated scent with the sweet fragrance as the kernel and have the fragrance component that is not detected.
Further the high-temperature high-pressure steam that obtains is handled Job's tears 200g and pulverize, use 90 ℃ hot water 5L, drip-type extracted after 15 minutes, carried out Separation of Solid and Liquid, obtained extract.Compare with the extract that under same extraction conditions, from the Job's tears of curing processing usually, obtains, prove that recovery rate (%) (=[(extract Brix ÷ 100) x reclaims liquid measure (g) ÷ raw material Job's tears weight (g)] x100) improves.
In said extracted liquid 2L, add sodium acid carbonate 2g and vitamin C 2g, add pure water again and be adjusted into 8L, it after sterilization under 120 ℃, 4 minutes conditions more than equal, is filled in the 500mlPET container, obtain beverage.Carry out the fragrance evaluation by professional judging panel, the result compares with the sharp beverage that obtains from carry out the common Job's tears of curing processing that uses the same method, and being evaluated as of obtaining has sweet fragrant fragrance, and mouthfeel is mellow.And obtained the evaluation that unhappy smell bitter taste reduces.
From The above results, handle Job's tears by using high-temperature high-pressure steam, can access the beverage of the unhappy smell bitter taste reduction that fragrance improves, Job's tears is intrinsic.
Embodiment 4 is the selection of the raw material of dark brown tone
Spendable various raw materials in the time of will making blended tea beverage extract down at identical extraction conditions (90 ℃ of hot water, use level 3g/150g, 15 minutes, dipping extract) respectively and obtain extract.Raw material uses the raw material all cure after the processing, uses commercially available raw material is implemented to cure raw material after the processing, or use marketable material after having cured.For example use the radix tarxaci cure after the processing (do not cure when handling of light color, and leave bitter taste), cure Chinese wolfberry fruit after the processing (do not cure when handling of light color, Chinese wolfberry fruit originally with regard to pleasantly sweet to not influence of bitter taste) etc.In addition, to each raw material that arrives, under same extraction conditions, obtain extract for the foregoing description 2 and embodiment 3.In addition, the extract that under the extraction conditions of present embodiment, obtains, actual beverage phase specific concentration height.For each extract that obtains, use the method same with the foregoing description 1, measure Brix and OD 420 values.
Measurement result is shown in table 3-1 and table 3-2.In addition, calculate the value of the OD 420 values/Brix of each raw material, the result is as shown in table 4.
Table 3-1
| The OD420 value | Raw material |
| Low (0～be lower than 0.5) | The barley (degree of curing L50) of ganoderma lipsiense, sea-tangle, honeysuckle, sweet potato, Job's tears, Indocalamus leaf, jujube, profound rice, embodiment 2 |
| In (0.5～be lower than 1) | The Job's tears of water Chinese honey locust, Asiatic plantain, gynostemma pentaphylla, Cassia tora tea, embodiment 3, the green tea of embodiment 2 (moderate heat cures, weak fire cure), the barley (degree of curing L38, L44) of embodiment 2, the Fructus Hordei Germinatus (degree of curing L47) of embodiment 2, green tea |
| High (more than 1) | The Fructus Hordei Germinatus (degree of curing L33, L40) of the green tea of folium lycii, radix tarxaci, hawthorn, mulberry leaf, Radix Glycyrrhizae, guava fruit, bark of eucommia tea, chamomile, mushroom, cordate houttuynia, wild rose fruit, embodiment 2 (strong fire cures), embodiment 2 |
Table 3-2
| Brix〔％〕 | Raw material |
| Low (0～be lower than 0.5) | The green tea of water Chinese honey locust, ganoderma lipsiense, Radix Glycyrrhizae, honeysuckle, guava fruit, sweet potato, Job's tears, Indocalamus leaf, gynostemma pentaphylla, chamomile, cordate houttuynia, profound rice, Cassia tora tea, embodiment 2, the barley (degree of curing L44, L50) of embodiment 2 |
| High (0.5～be lower than 1) | The Job's tears of folium lycii, Asiatic plantain, radix tarxaci, hawthorn, sea-tangle, mulberry leaf, bark of eucommia tea, mushroom, jujube, wild rose fruit, embodiment 3, the barley of embodiment 2 (degree of curing L38), the Fructus Hordei Germinatus of embodiment 2, green tea |
Table 4
| OD 420 value/Brix | Raw material |
| Low (0～be lower than 2.5) | The Job's tears of Asiatic plantain, sea-tangle, sweet potato, Job's tears, embodiment 3, Indocalamus leaf, gynostemma pentaphylla, bark of eucommia tea, jujube, profound rice, the barley of embodiment 2, the Fructus Hordei Germinatus of embodiment 2 |
| In (2.5～be lower than 3.5) | The green tea of folium lycii, water Chinese honey locust, radix tarxaci, hawthorn, Radix Glycyrrhizae, honeysuckle, chamomile, mushroom, wild rose fruit, embodiment 2 |
| High (more than 3.5) | Ganoderma lipsiense, mulberry leaf, guava fruit, cordate houttuynia, Cassia tora tea |
According to showing 3-1 and table 3-2 as can be known, even the extract that obtains under identical extraction conditions, the value of different its OD 420 values of raw material and Brix also differs widely.
In addition, the value of the OD 420 values/Brix of the extract that obtains under identical extraction conditions as shown in table 4 is the index of raw material of selecting to be used to obtain the extract of dark brown tone dark.According to table 4, think the raw material of the blended tea beverage that is used for the dark brown tone dark, preferred especially ganoderma lipsiense, mulberry leaf, guava fruit, cordate houttuynia and Cassia tora tea.The green tea of also preferred folium lycii, water Chinese honey locust, radix tarxaci, hawthorn, Radix Glycyrrhizae, honeysuckle, chamomile, mushroom, wild rose fruit, embodiment 2.
For the extract of above-mentioned independent raw material, the result who tries out respectively thinks that the various extract tastes that obtain are not distinct, mouthfeel is too salubrious strong.The taste of all independent extracts, fragrance are all very dull, and the people is sick of.
The manufacturing 1 of embodiment 5 blended tea beverages
Result according to the foregoing description obtains makes blended tea beverage.
Embodiment 5-1
At first, according to the result of embodiment 3, select to think that its extract is the raw material (green tea, mulberry leaf, Cassia tora tea, guava fruit, mushroom) of dense dark brown tone.These raw materials use the raw material that carries out processing similarly to Example 3.In order to obtain the beverage of not dull and clean taste, no bitter taste, consider the match ratio of these raw materials of decision behind the fragrance.Raw material is mixed, 90 ℃ of hot water, 15 minutes, extracts by dipping, these materials are filtered (0.8 μ m) by filter, with the hot water dilution, making is 600g finally, obtains blended tea beverage.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD420 value, Brix, content of caffeine, Haze value.Use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 5.
As shown in Table 5, obtained content of caffeine low (relevant), Brix low (relevant), Haze value low (relevant), OD420 value height (being correlated with), no bitter taste, clean taste with the degree of depth of dark brown tone with stability with salubrious mouthfeel with bitter taste, have good stability, the conclusion with embodiment 1 of dark brown tone dark is the blended tea beverage of purpose.In addition,, utilize known method to add vitamin C etc., carry out sterilization and fill processing, obtain blended tea beverage packed in container for this blended tea beverage.
Embodiment 5-2
The high-temperature high-pressure steam that uses embodiment 3 to obtain is handled the Cassia tora tea that Job's tears replaces the foregoing description 5-1, behind the consideration fragrance, determines the match ratio of 5 kinds of raw materials.Except that diluting with hot water, the same method of use and embodiment 5-1 is extracted, is filtered, and obtains blended tea beverage, makes the final 550g that is.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 5.
As shown in Table 5, by using the high temperature high pressure process Job's tears of embodiment 3, recovery rate improves, Brix increases.In addition, in fragrance is estimated, compare, prove and given sweet taste and mellow sense in the fragrance with embodiment 5-1.Therefore think,, can make the fragrance of blended tea beverage more substantial by an amount of high-temperature high-pressure steam being handled the raw material use of Job's tears as blended tea beverage.
Embodiment 5-3
In the foregoing description 5-1, increase the use level of green tea, determine the match ratio of 5 kinds of raw materials.Except that with the hot water dilution, use and the same method of embodiment 5-1, extract, filter, obtain blended tea beverage, make the final 700g that is.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 5.
As shown in Table 5, after the increase green tea, content of caffeine improves in blended tea beverage, and the while is such with embodiment 1 anticipation, the bitter taste increase of beverage.In fragrance is estimated, to compare with embodiment 5-1, the strong salubrious sense of having given green tea in beverage in conjunction with consumer's hobby, also can provide this blended tea beverage.When the beverage of no bitter taste was provided, this situation was not preferred.
Embodiment 5-4
The barley of using embodiment 2 to obtain replaces the Cassia tora tea of the foregoing description 5-1, determines the match ratio of 5 kinds of raw materials behind the consideration fragrance.Except that diluting with hot water, the same method of use and embodiment 5-1 is extracted, is filtered, and obtains blended tea beverage, makes the final 700g that is.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 5.
As shown in Table 5, the Brix value in the blended tea beverage that obtains is high, and the while is such with embodiment 1 prediction, and the salubrious mouthfeel of beverage reduces bad stability.Therefore think the selection and the processing method of raw material, also with the Brix value of beverage, salubrious mouthfeel, stable relevant.
Embodiment 5-5
In the raw material that embodiment 5-1 uses, only use these 3 kinds of green tea, Cassia tora tea and guava fruits, behind the consideration fragrance, determine the match ratio of 3 kinds of raw materials.Except that diluting with hot water, the same method of use and embodiment 5-1 is extracted, is filtered, and obtains blended tea beverage, makes the final 600g that is.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use and embodiment 1 identical method is carried out the fragrance evaluation.The match ratio and the result of raw material are as shown in table 5.
As shown in Table 5, content of caffeine low (relevant), Brix low (relevant), Haze value low (relevant), OD 420 values height (being correlated with), no bitter taste, clean taste with the degree of depth of dark brown tone with stability with salubrious mouthfeel with bitter taste, have good stability, the conclusion with embodiment 1 of dark brown tone dark is the blended tea beverage of purpose, also can obtain by 3 kinds of material combination.Consider the result of whole embodiment of the application, think that the conclusion that also can obtain with embodiment 1 after other material combination is the blended tea beverage of purpose.
Comparative example 9
Except that not carrying out the filtration treatment, use and the same method of the foregoing description 5-1, obtain blended tea beverage.For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 5.
As shown in Table 5, compare with embodiment 5-1, when not filtering, the Haze value increases, and as embodiment 1 prediction, confirms that the salubrious mouthfeel of beverage reduces bad stability simultaneously.As container-packed beverage, in the time of obtaining clean taste, stable high beverage, preferred Haze value is low.
Table 5
The manufacturing 2 of embodiment 6 blended tea beverages
Result according to the foregoing description obtains in order to absorb multiple composition, uses more raw materials to make blended tea beverage.
Raw material, a kind of the cauline leaf (green tea) of use tea tree kind; Comprise 8 kinds of stem leaves of plants beyond the tea tree kind of mulberry leaf, cordate houttuynia; 5 kinds of cereal seeds that comprise Cassia tora tea, Job's tears (method with embodiment 4 is handled); Comprise beyond the seed of the cauline leaf of guava fruit, Chinese wolfberry fruit and cereal from 7 kinds of the raw materials of plant; And comprise bracket fungus from 3 kinds of mushroom raw material, according to the method for embodiment 5-1, obtain blended tea beverage (embodiment 6).For the blended tea beverage that obtains, use method similarly to Example 1, measure OD 420 values, Brix, content of caffeine, Haze value, use method similarly to Example 1 to carry out the fragrance evaluation.The cooperation of raw material when result is as shown in table 6.
Table 6
| Embodiment 6 | |
| Caffeine [ppm] | 30 |
| Brix[％] | 0.3 |
| HAZE | 2 |
| The OD420 value | 1.5 |
| The L value | 73.5 |
| Salubrious mouthfeel | 4 |
| Bitter taste | 5 |
| Stability | 5 |
Obtain that content of caffeine, Brix and Haze value are low, OD420 value height, no bitter taste, clean taste, the stability conclusion with embodiment 1 high, the dark brown tone dark be the blended tea beverage of purpose.The result of fragrance evaluation is, because contain plurality of raw materials, so that taste becomes is mellow, sweet, the degree of depth is arranged, and do not have bitter taste, clean taste.This blended tea beverage is because of absorbing multiple composition continuously every day, so preferred.In addition because suppressed the content of caffeine, so the sleep before drink also no problem.And,, be blended tea beverage with Wb feeling of high class because the dark brown tone dark can be given the impression that contains plurality of raw materials, multiple composition with consumer's high concentration ground.
Claims (8)
1. blended tea beverage, it contains from following (A)～(E):
(A) cauline leaf of tea tree kind;
(B) stem leaves of plants beyond the tea tree kind;
(C) seed of cereal;
(D) the raw material beyond the seed of cauline leaf and cereal from plant; And
(E) from the raw material of mushroom; 5 groups in the group more than 2 in select the extract of the raw material that obtains more than a kind respectively, wherein,
(1) content of caffeine is below the 150ppm;
(2) Brix is below 0.5%;
(3) the Haze value is lower than 10; And
(4) tone is determined as more than 0.8 at wavelength 420nm place.
2. blended tea beverage as claimed in claim 1, wherein,
(1) content of caffeine is below the 110ppm;
(2) Brix is below 0.45%;
(3) the Haze value is lower than 7; And
(4) tone is determined as more than 1.0 at wavelength 420nm place.
3. blended tea beverage as claimed in claim 1 or 2 wherein, contains the extract of selecting the raw material more than 3 kinds that obtains more than a kind comprising from 5 groups of described (A)～(E) in (A) and the group more than 3 (C) respectively.
4. as each described blended tea beverage in the claim 1～3, it contains the extract that cures the raw material after the processing more than 3 kinds.
5. as each described blended tea beverage in the claim 1～4, it contains the extract that whole grain is cured the raw material of Job's tears after carrying out steam treatment, pulverization process under the HTHP.
6. as each described blended tea beverage in the claim 1～5, it is installed in the transparent vessel.
7. the manufacture method of blended tea beverage, it comprises from following (A)～(E):
(A) cauline leaf of tea tree kind;
(B) stem leaves of plants beyond the tea tree kind;
(C) seed of cereal;
(D) the raw material beyond the seed of cauline leaf and cereal from plant; And
(E) from the raw material of mushroom; 5 groups in the group more than 3 in select the raw material solvent extraction more than 3 kinds that obtains more than a kind respectively, to obtaining filtered fluid behind the extracting liquid filtering that obtains, it is characterized in that, in described blended tea beverage,
(1) content of caffeine is below the 100ppm;
(2) Brix is below 0.5%; Or
(3) the Haze value is lower than 10;
(4) tone is determined as more than 0.8 at wavelength 420nm place.
8. the decision method of blended tea beverage is characterized in that, measures (1) content of caffeine of blended tea beverage, (2) Brix, (3) Haze value and (4) tone (wavelength 420nm place mensuration).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007080182A JP5101913B2 (en) | 2007-03-26 | 2007-03-26 | Containerized mixed tea beverage |
| JP2007-080182 | 2007-03-26 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101273743A true CN101273743A (en) | 2008-10-01 |
| CN101273743B CN101273743B (en) | 2012-06-13 |
Family
ID=39830709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810087521XA Expired - Fee Related CN101273743B (en) | 2007-03-26 | 2008-03-25 | Blended tea beverage packed in container |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JP5101913B2 (en) |
| CN (1) | CN101273743B (en) |
| AU (1) | AU2008236115B2 (en) |
| MY (1) | MY149562A (en) |
| NZ (1) | NZ579849A (en) |
| TW (1) | TWI386165B (en) |
| WO (1) | WO2008123214A1 (en) |
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| CN103636863A (en) * | 2012-12-14 | 2014-03-19 | 桂林普兰德生物科技有限公司 | Persimmon leaf and strigose hydrangea leaf tea and preparation method thereof |
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| CN105613844A (en) * | 2016-03-10 | 2016-06-01 | 邹景华 | Tea tree product and preparation method thereof |
| CN113712093A (en) * | 2021-07-23 | 2021-11-30 | 漳州市泡悠茶业有限公司 | Health tea formula and preparation method |
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| JPS63208532A (en) * | 1987-02-25 | 1988-08-30 | Hichi Yasutake | Tea |
| JP2725985B2 (en) * | 1993-10-21 | 1998-03-11 | ハウス食品株式会社 | Mixed tea beverage |
| ATE194264T1 (en) * | 1995-12-15 | 2000-07-15 | Procter & Gamble | BEVERAGES WITH STABLE AROMA/TURBIDITY EMULSIONS IN THE PRESENCE OF PRESERVATION SYSTEMS CONTAINING POLYPHOSPHATES AND LOW CONTENTS OF XANTHANGUM |
| JP2001112449A (en) * | 1999-08-06 | 2001-04-24 | Chanson Keshohin Kk | Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property |
| JP2001069917A (en) * | 1999-09-02 | 2001-03-21 | Hayakawa Koso Inryo Kenkyusho:Kk | Tea including olive leaf |
| US7968139B2 (en) * | 2000-11-17 | 2011-06-28 | Kao Corporation | Packaged beverages |
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| JP3338705B2 (en) * | 2002-03-18 | 2002-10-28 | 花王株式会社 | Manufacturing method of packaged beverage |
| GB0215067D0 (en) * | 2002-06-28 | 2002-08-07 | Unilever Plc | Tea manufacture |
| JP2005021040A (en) * | 2003-06-30 | 2005-01-27 | Riken Koryo Kogyo Kk | Method for producing tea extract, and tea beverage produced by the same |
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| JP3981108B2 (en) * | 2004-08-31 | 2007-09-26 | 株式会社 伊藤園 | Tea beverage |
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| JP4694920B2 (en) * | 2005-09-07 | 2011-06-08 | 花王株式会社 | Containerized tea beverage |
| JP4002290B2 (en) * | 2006-07-14 | 2007-10-31 | 株式会社 伊藤園 | Beverage production method |
| CN100571528C (en) * | 2006-08-29 | 2009-12-23 | 浙江大学 | Produce the method for low-caffeine instant tea powder and natural caffeine crude product with the tea tree leave |
-
2007
- 2007-03-26 JP JP2007080182A patent/JP5101913B2/en not_active Expired - Fee Related
-
2008
- 2008-03-25 CN CN200810087521XA patent/CN101273743B/en not_active Expired - Fee Related
- 2008-03-25 AU AU2008236115A patent/AU2008236115B2/en not_active Ceased
- 2008-03-25 WO PCT/JP2008/055489 patent/WO2008123214A1/en active Application Filing
- 2008-03-25 MY MYPI20093986 patent/MY149562A/en unknown
- 2008-03-25 NZ NZ579849A patent/NZ579849A/en not_active IP Right Cessation
- 2008-03-25 TW TW97110592A patent/TWI386165B/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636863A (en) * | 2012-12-14 | 2014-03-19 | 桂林普兰德生物科技有限公司 | Persimmon leaf and strigose hydrangea leaf tea and preparation method thereof |
| CN104186773A (en) * | 2014-08-04 | 2014-12-10 | 贵州省普定县印象朵贝贡茶专业合作社 | Tea ball and preparation method thereof |
| CN105613844A (en) * | 2016-03-10 | 2016-06-01 | 邹景华 | Tea tree product and preparation method thereof |
| CN113712093A (en) * | 2021-07-23 | 2021-11-30 | 漳州市泡悠茶业有限公司 | Health tea formula and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008123214A1 (en) | 2008-10-16 |
| AU2008236115B2 (en) | 2013-02-14 |
| JP2008237066A (en) | 2008-10-09 |
| TWI386165B (en) | 2013-02-21 |
| NZ579849A (en) | 2012-07-27 |
| MY149562A (en) | 2013-09-13 |
| TW200904338A (en) | 2009-02-01 |
| JP5101913B2 (en) | 2012-12-19 |
| AU2008236115A1 (en) | 2008-10-16 |
| CN101273743B (en) | 2012-06-13 |
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