CN117295404A - Packaged tea beverage with suppressed deterioration of color of liquid during heat sterilization, and its preparation method - Google Patents
Packaged tea beverage with suppressed deterioration of color of liquid during heat sterilization, and its preparation method Download PDFInfo
- Publication number
- CN117295404A CN117295404A CN202280034321.6A CN202280034321A CN117295404A CN 117295404 A CN117295404 A CN 117295404A CN 202280034321 A CN202280034321 A CN 202280034321A CN 117295404 A CN117295404 A CN 117295404A
- Authority
- CN
- China
- Prior art keywords
- tea
- packaged
- lactic acid
- tea beverage
- acid bacteria
- Prior art date
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- Pending
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- Tea And Coffee (AREA)
Abstract
The present invention provides a packaged tea beverage in which deterioration of color of liquid during heat sterilization is suppressed, a method for producing the same, and the like. Characterized in that the process for producing a heat sterilized tea beverage packaged in a container having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5 comprises the step of containing lactic acid bacteria.
Description
Technical Field
The present invention relates to a packaged tea beverage in which deterioration of color of liquid during heat sterilization is suppressed, and a method for producing the same.
Background
In recent years, attention has been paid to foods and drinks having health promoting effects due to the increase in health intentions. Among these, tea beverages such as green tea beverages and black tea beverages contain healthy components such as catechin and theanine, and consumer demands are increasing. In addition, from the viewpoint that tea beverages can be consumed at any place and at any time, various packaged tea beverages have been marketed.
It is known that the green tea beverage contained in a container is oxidized during storage, and the green tea color is changed from pale green to reddish brown, which is generally called "browning". This browning phenomenon also occurs during production of tea beverages, particularly during heat sterilization and distribution/storage of tea extracts, and causes not only a decrease in commodity value but also unpleasant taste and odor. In addition, it is known that liquid color deterioration occurs in a packaged black tea beverage during heat sterilization or the like. Therefore, a method for suppressing deterioration of the color of a liquid in tea beverages such as green tea beverages and black tea beverages is desired.
As a method for inhibiting browning during and after the production of green tea beverages, for example, patent document 1 discloses the following method: in a method for producing a green tea beverage, sodium ascorbate is added during or after extraction of green tea using hot water containing sucrose esters at 40 to 80 ℃, and after filling a container with a green tea extract, the remaining air in the container is replaced with nitrogen gas, and patent document 2 discloses a method for adding trehalose to a green tea beverage, and patent document 3 discloses a method for adding L-ascorbic acid 2-glucoside to a green tea beverage.
Further, as a technique for using lactic acid bacteria for foods and drinks, patent document 4 discloses the following method: patent document 5 discloses a method for improving the body thickness (sense of heaviness ご j) of coffee by adding dead cells of lactic acid bacteria or a culture containing the dead cells of lactic acid bacteria to promote the proliferation of lactic acid bacteria as a propagation target and to improve the survival of lactic acid bacteria in a product when culturing lactic acid bacteria as a propagation target, and by adding the dead cells of lactic acid bacteria or the like to a packaged coffee beverage.
However, it has not been known so far that deterioration of the color of a liquid during heat sterilization of a tea beverage can be suppressed when lactic acid bacteria are contained in a tea beverage packaged in a container.
Prior art literature
Patent literature
Patent document 1: japanese patent No. 1571801
Patent document 2: japanese patent laid-open No. 2001-112414
Patent document 3: japanese patent laid-open No. 2007-60972
Patent document 4: japanese patent laid-open No. 2008-5811
Patent document 5: japanese patent application laid-open No. 2019-122316
Disclosure of Invention
Problems to be solved by the invention
The present invention provides a packaged tea beverage in which deterioration of color of liquid during heat sterilization is suppressed, a method for producing the same, and the like.
Means for solving the problems
The present inventors have made intensive studies to solve the problems of the present invention, and as a result, have found that the above problems can be solved by containing lactic acid bacteria in the production of a packaged tea beverage, and suppressing deterioration of the liquid color of the tea beverage during heat sterilization, and have completed the present invention.
Namely, the present invention relates to:
(1) A packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5, which is sterilized by heating, characterized by comprising lactic acid bacteria;
(2) The tea beverage packaged in a container according to the above (1), wherein the content of lactic acid bacteria is 100 hundred million/100 mL or more;
(3) The tea beverage packaged in a container according to the above (1) or (2), wherein the lactic acid bacteria are bacteria of the genus lactococcus;
(4) The tea beverage packaged in a container according to any one of the above (1) to (3), wherein the lactic acid bacteria is lactococcus lactis subspecies lactis JCM5805;
(5) The packaged tea beverage according to any one of (1) to (4) above, which is a packaged green tea beverage or a packaged black tea beverage;
(6) A method for producing a packaged tea beverage, wherein the method comprises a step of containing lactic acid bacteria in a packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5 after heat sterilization;
(7) The method for producing a packaged tea beverage according to the above (6), wherein the step of containing lactic acid bacteria is performed at an arbitrary stage before heat sterilization in the production of the packaged tea beverage;
(8) A method for suppressing deterioration of liquid color during heat sterilization of a packaged tea beverage, characterized by comprising a step of containing lactic acid bacteria in the manufacture of a heat sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5; and
(9) The method for suppressing deterioration of liquid color during heat sterilization of a packaged tea beverage according to the above (8), wherein the step of containing lactic acid bacteria is performed at an arbitrary stage before heat sterilization in the manufacture of the packaged tea beverage.
Effects of the invention
According to the present invention, there can be provided a packaged tea beverage in which deterioration of color of liquid during heat sterilization is suppressed, a method for producing the same, and the like.
Drawings
Fig. 1 is a graph showing the relationship between the lactococcus lactis subspecies lactis JCM5805 strain and an equivalent strain to the strain (a strain derived from the strain and a strain derived from the strain).
Detailed Description
The invention includes the following embodiments:
[1] a packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5, which is sterilized by heating, characterized by comprising lactic acid bacteria;
[2] a method for producing a packaged tea beverage, wherein the method comprises a step of containing lactic acid bacteria in a packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5 after heat sterilization; and
[3] a method for suppressing deterioration of color of a liquid in heat sterilization of a packaged tea beverage, characterized by comprising a step of containing lactic acid bacteria in the manufacture of the heat sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5.
(tea beverage packaged in Container)
The packaged tea beverage of the present invention is a packaged tea beverage which has a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5 and which is sterilized by heating, and is characterized by comprising lactic acid bacteria.
The "tea beverage" in the present invention is not particularly limited, and examples thereof include an unfermented tea (e.g., green tea) beverage, a fermented tea (e.g., black tea) beverage, a semi-fermented tea (e.g., oolong tea) beverage, and a mixed tea beverage of some or all of these, and among these, green tea beverages, oolong tea beverages, and black tea beverages are preferable, and from the viewpoint of enjoying the effects of the present invention more, green tea beverages and black tea beverages are particularly preferable.
(tea polyphenol concentration)
The tea polyphenol concentration of the packaged tea beverage of the present invention is not particularly limited, and is preferably 10 to 200mg/100mL, more preferably 40 to 100mg/100mL, from the viewpoint of having a greater change in liquid color deterioration during heat sterilization and enjoying the liquid color deterioration suppressing effect of the present invention more and from the viewpoint of having an excellent flavor of the packaged tea beverage. The tea polyphenol concentration of the packaged tea beverage can be adjusted by adjusting the amount of tea leaves used in manufacturing the tea beverage and the amount of concentrate or purified product of the tea extract.
The tea polyphenol concentration of the packaged tea beverage of the present invention can be measured by a legal method (iron tartrate absorbance method) described in "description of the fifth revised standard component analysis manual of Japanese food" by the Japanese food analysis center (Japanese food analysis center, central regulation, month 7 of 2001, p.252) as a standard for evaluating the polyphenol amount of tea. In this measurement method, absorbance (540 nm) is measured for a purple component produced by reacting polyphenols in a liquid with an iron tartrate reagent, and thus the measurement can be performed using a calibration curve prepared using ethyl gallate as a standard substance. The quantitative value thus obtained may be multiplied by 1.5 times to obtain a value as the amount of tea polyphenols.
In addition to the above-described iron tartrate absorbance method, the method of measuring the concentration of tea polyphenols may be used, for example, the Folin-Shoka (Folin-Ciocalteu) method or the Folin-Denis (Folin-Denis) method, and when the iron tartrate absorbance method is suitable, the iron tartrate absorbance method is preferably used.
(pH)
The pH of the packaged tea beverage of the present invention is not particularly limited, and examples thereof include 4.5 to 7.5, and preferably 6 to 7.3.
The pH of the tea beverage may be measured by conventional methods using a pH meter.
(lactic acid bacteria)
The packaged tea beverage of the present invention contains lactic acid bacteria.
The lactic acid bacteria used in the production of the tea beverage packaged in the container of the present invention are not particularly limited as long as they are lactic acid bacteria, and may be living cells of lactic acid bacteria, dead cells of lactic acid bacteria, and preferably dead cells of lactic acid bacteria. The dead cells of the lactic acid bacteria may be dried or non-dried, and from the viewpoint of storage stability, the dried cells of the lactic acid bacteria are preferably exemplified, and the dried powder of the lactic acid bacteria is more preferably exemplified.
The method of drying and powdering is not particularly limited, and the method may be performed by a treatment such as freeze drying, hot air drying or spray drying to dry and powderize, and preferably by spray drying to powderize.
In the case of using live cells of lactic acid bacteria in the production of the tea beverage packaged in a container of the present invention, most of lactic acid bacteria are basically dead cells by the heat sterilization step.
The term "lactic acid bacteria" refers to a general term for all bacteria which are considered to be lactic acid bacteria in taxonomy, and is not limited by genus, species, strain, and the like. Examples of the "lactic acid bacteria" include bacteria that perform lactic acid fermentation of sugar to produce a large amount of lactic acid (preferably 50% or more of lactic acid of consumed sugar), bacteria belonging to the genus Lactobacillus (Lactobacillus), bacteria belonging to the genus Streptococcus (Streptococcus), bacteria belonging to the genus Lactococcus (Lactobacillus), bacteria belonging to the genus Leuconostoc (Leuconostoc), bacteria belonging to the genus Pediococcus (Pediococcus), and bacteria belonging to the genus Enterococcus (Enterococcus).
The genus and species of the lactic acid bacteria used in the present invention are not particularly limited, and 1 or 2 or more bacteria selected from the group consisting of bacteria of the genus lactobacillus, bacteria of the genus streptococcus, bacteria of the genus lactococcus, bacteria of the genus leuconostoc, bacteria of the genus pediococcus and bacteria of the genus enterococcus are exemplified, and 1 or 2 or more bacteria selected from the group consisting of bacteria of the genus lactococcus are preferably exemplified, and more preferably 1 or 2 or more bacteria selected from the group consisting of subspecies lactococcus lactis (hereinafter also referred to simply as "lactococcus lactis").
As a more specific preferred mode of the lactic acid bacterium in the present invention, examples thereof include Lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus delbrueckii subsp (Lactobacillus delbrueckii), lactobacillus delbrueckii (Lactobacillus delbrueckii. Delbrueckii), lactobacillus delbrueckii (Lactobacillus delbrueckii subsp. Lacti), lactobacillus casei (Lactobacillus casei), lactobacillus paracasei (Lactobacillus paracasei), lactobacillus grisea (Lactobacillus gasseri), lactobacillus helveticus (Lactobacillus helveticus), lactobacillus delbrueckii (Lactobacillus johnsonii), lactobacillus plantarum (Lactobacillus plantarum), lactobacillus brevis (Lactobacillus brevis), lactobacillus casei (Lactobacillus pentosus), lactobacillus casei (Lactobacillus fermentum), lactobacillus salivarius (Streptomyces) and Lactobacillus acidophilus (Streptomyces) and also expressed in a simple manner as "Lactobacillus paracasei (Lactobacillus casei), lactobacillus paracasei (Lactobacillus paracasei), lactobacillus helosis (5295), lactobacillus helveticus (5295), lactobacillus delbrueckii (Lactobacillus helveticus), lactobacillus delbrueckii (Lactobacillus plantarum), lactobacillus delbrueckii (Lactobacillus brevis), lactobacillus casei (Lactobacillus casei), lactobacillus casei (4834), lactobacillus casei (Lactobacillus fermentum), lactobacillus salivarius (Lactobacillus fermentum), streptococcus (Streptomyces) and Lactobacillus acidophilus (Lactococcus lactis), lactobacillus delbrueckii (5295), lactobacillus acidophilus (5295) and Lactobacillus acidophilus (5295 Pediococcus pentosaceus (Pediococcus pentosaceus), pediococcus acidilactici (Pediococcus acidilactici), enterococcus faecalis (Enterococcus faecalis) and enterococcus faecium (Enterococcus faecium), preferably 1 or 2 or more bacteria selected from the group consisting of Lactobacillus acidophilus, lactobacillus delbrueckii Bulgaria subsp, lactobacillus delbrueckii Lactobacillus lactis, lactobacillus casei, lactobacillus paracasei, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus plantarum, lactobacillus brevis, lactobacillus casei rhamnosus subsp.m, lactobacillus pentosus, lactobacillus fermentum, streptococcus salivarius thermophilus, lactobacillus lactis subsp.lactis (diacetyl), lactobacillus lactis subsp.milk veticus, lactobacillus plantarum, lactobacillus griseus, lactobacillus lactis, lactobacillus helveticus subsp.faecalis, lactobacillus plantarum, lactobacillus leuconostoc, lactobacillus jejunum and Leuconostoc lactis, more preferably, 1 or 2 or more bacteria selected from the group consisting of lactococcus lactis, lactococcus lactis subspecies lactis (diacetyl type), lactococcus lactis subspecies milk fat, lactococcus raffinose, lactococcus fish, lactococcus plantarum, lactococcus garvieae and lactococcus lactis subspecies johnsonii are exemplified, still more preferably, lactococcus lactis is exemplified, still more preferably, 1 or 2 or more bacteria selected from the group consisting of lactococcus lactis JCM5805, lactococcus lactis JCM20101, lactococcus lactis NBRC12007 and lactococcus lactis NRIC1150 are exemplified, and particularly preferably, lactococcus lactis JCM5805 is exemplified. The preferred embodiment of the lactococcus lactis JCM5805 is preferably a dried product of a killed bacterial strain of JCM5805, more preferably a dried powder of a killed bacterial strain of JCM5805, and even more preferably a dried powder of a killed bacterial strain of JCM5805, obtained by spray drying a killed bacterial strain of JCM5805.
As "JCM5805 strain" in the present invention, an equivalent strain of JCM5805 strain is also included in the strain as long as the effect of the present invention can be obtained. Here, the equivalent strain means: a strain derived from JCM5805 strain (strain a), a strain from which JCM5805 strain is derived (strain B), or a strain that is a progeny of the strain a or strain B. There are also cases where equivalent strains are kept in other strain keeping institutions. FIG. 1 shows a strain derived from JCM5805 strain and a strain derived from JCM5805 strain. Even the same strain as the JCM5805 strain described in fig. 1 can be used as the "JCM5805 strain" in the present invention as long as the effect of the present invention can be obtained.
In the present invention, the "lactic acid bacterium" may be Lactobacillus paracasei KW3110 strain (hereinafter referred to as "KW3110 strain"), but is preferably not KW3110 strain.
The lactic acid bacteria used in the present invention can be obtained from a collection institution such as American type culture Collection (American type culture collection, USA). In addition, as the lactic acid bacteria used in the present invention, commercially available starter cultures may be used.
The method for producing the lactic acid bacterium used in the present invention is not particularly limited, and examples of the method for producing a living cell of a lactic acid bacterium include the following methods: the cells are collected from the medium in which the lactic acid bacteria are cultured by filtration, centrifugation, or the like. Examples of the method for producing dead cells of lactic acid bacteria include the following methods: sterilizing a culture medium for culturing lactobacillus, and collecting thallus by filtration, centrifugal separation and the like; collecting thallus from culture medium for culturing lactobacillus by filtering, centrifuging, etc., and sterilizing; and the like, and may be further subjected to a drying treatment and a crushing treatment as needed.
The means for sterilization is not particularly limited, and conventional means for killing bacteria such as ultraviolet rays and gamma rays may be used as well as heating.
In the present invention, the content of lactic acid bacteria in the tea beverage packaged in a container is not particularly limited as long as the effect of the present invention can be obtained, and from the viewpoint of better suppression of deterioration of the color of a liquid at the time of heat sterilization, the number of cells of lactic acid bacteria per 100mL of the tea beverage packaged in a container may be, for example, "60 hundred million/100 mL", preferably "100 hundred million/100 mL", more preferably "150 hundred million/100 mL", still more preferably "300 hundred million/100 mL", still more preferably "1500 hundred million/100 mL", still more preferably "4500 hundred million/100 mL".
The upper limit is not more than "1 million/100 mL", preferably not more than "7500 million/100 mL", and more preferably not more than "5000 million/100 mL".
These upper and lower limits may be arbitrarily combined.
The preferred content of lactic acid bacteria in the tea beverage packaged in a container is, for example, 60 to 5000 hundred million/100 mL, more preferably 100 to 4800 hundred million/100 mL, still more preferably 160 to 4500 hundred million/100 mL, still more preferably 160 to 3000 hundred million/100 mL, still more preferably 160 to 1500 hundred million/100 mL.
The number of cells of lactic acid bacteria can be measured by direct microscopic examination, particle-electric induction zone method, PCR method, flow cytometry method, or the like.
The amount of JCM5805 strain blended in the tea beverage packed in the container can be adjusted by measuring the number of cells per 1g of dried cell mass of lactic acid bacteria by the above-mentioned measurement method.
The number of cells of lactic acid bacteria in the packaged tea beverage can be measured by direct microscopic examination, flow cytometry, or the like. For more accuracy, a method may be used which also takes into account the influence of particles derived from other raw materials in the beverage.
(production of tea beverage packaged in Container according to the invention)
The packaged tea beverage of the present invention can be produced by a method comprising a step of containing lactic acid bacteria in the production of a packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5 and having been sterilized by heating. As the production method of the present invention, a conventional production method of a tea beverage packaged in a container may be used in addition to the production method of the present invention. The conventional production method includes, for example, a method of preparing a tea extract and producing a packaged tea beverage by a blending step, a filling step, and a heat sterilization step. In the production of the beverage of the present invention, additives for beverages used in the formulation of conventional tea beverages may be added, and the addition period of these additives is not particularly limited. As a conventional method for producing the packaged tea beverage, for example, "revised new soft drink" (optical line of co., ltd.) may be mentioned in more detail.
The "step of containing lactic acid bacteria" in the present invention may preferably include adding lactic acid bacteria to the tea beverage in order to contain lactic acid bacteria, and for example, adding lactic acid bacteria to water used for preparing the tea extract in addition to adding lactic acid bacteria to the tea extract itself.
In the present invention, the period of adding lactic acid bacteria (preferably, adding the lactic acid bacteria) may be any stage in the process of producing a packaged tea beverage, and is preferably any stage before heat sterilization, as long as the effects of the present invention can be obtained. Specifically, for example, lactic acid bacteria may be contained in the tea extract liquid in the tea extraction step, lactic acid bacteria may be contained in the water in the tea extraction step, lactic acid bacteria may be contained in the tea extract liquid in the preparation step, and lactic acid bacteria may be contained in the tea extract liquid immediately before or immediately after the filling step of filling the container.
The term "tea extract" in the present invention means: the extract is obtained by subjecting tea leaves (including crushed tea leaves such as Matcha) to extraction treatment. The tea extract used in the present invention includes an extract from tea leaves (tea extract) itself, a dilution of processed products thereof (for example, concentrated liquid extract and powder extract), and the like, and is not particularly limited as long as it is a tea extract raw material (preferably a green tea extract raw material, a black tea extract raw material and/or an oolong tea extract raw material) conventionally used for producing tea beverages, and may be appropriately selected. In the present specification, the "tea extract" includes an unfermented tea extract (for example, a green tea extract), a fermented tea extract (for example, a black tea extract), and a semi-fermented tea extract (for example, an oolong tea extract), among which a green tea extract, a black tea extract, and an oolong tea extract are preferable, and among these, a green tea extract and a black tea extract are more preferable. In the present invention, the extraction treatment may be carried out by dissolving the tea component in an extraction solvent, and includes, for example, a method of dissolving a pulverized tea product such as green tea.
As tea leaves used for preparing the tea extract, tea leaves belonging to tea tree (Camellia sinensis var.) belonging to evergreen tree as camellia family can be used. The tea leaves used in the production of the tea beverage of the present invention are not particularly limited as long as the effects of the present invention are exhibited, and tea leaves of unfermented teas represented by green tea such as decocted tea, yulu tea, matcha tea, roasted tea, deep-distilled tea, guava tea, baked tea and the like, and tea leaves of semi-fermented teas such as oolong tea, tea leaves of fermented tea such as black tea and the like may be used. The tea leaves used in the present invention are preferably green tea leaves or black tea leaves. In the present invention, two or more kinds of raw materials and tea leaves may be used.
The method of the extraction treatment of tea leaves is not particularly limited, and various extraction methods commonly used in the food processing field may be used, including, for example, solvent extraction, air-flow extraction, press extraction, and the like, and if necessary, solid-liquid separation such as precipitation or filtration, concentration, centrifugal separation, drying (e.g., spray drying, freeze drying), powdering, and the like may be further performed.
Here, as the extraction solvent used in the solvent extraction, water (for example, hard water, soft water, ion-exchanged water, and natural water) is preferable. The amount of the extraction solvent may be appropriately selected by those skilled in the art, and is not particularly limited. For example, when the extraction solvent is water, the amount thereof is 1 to 100 times (by mass) the amount of tea leaves.
The extraction temperature and extraction time may be appropriately selected by those skilled in the art, and are not particularly limited. For example, when the extraction solvent is water, the temperature and time thereof may be 10 to 120℃for 1 minute to 12 hours.
As an example of the extraction treatment, there is a method of immersing tea leaves in water at 0 to 90℃for 1 minute to 24 hours with stirring, and then filtering or centrifuging the tea leaves. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and may be arbitrarily selected and set by one skilled in the art according to the kind and amount of tea leaves.
For the preparation of the tea extract, concentrates and purified products of the tea extract such as tea extract and tea powder may be used, and commercially available products such as POLYPHENON (manufactured by Sanjing agriculture and forestry), sun hen (manufactured by solar chemical company), and THEA-FLAN (manufactured by illicium barbarum) may be used. These tea concentrates (preferably green tea concentrate, black tea concentrate, oolong tea concentrate, etc.), and tea purified products (preferably green tea purified product, black tea purified product, oolong tea purified product, etc.) may be used alone or after being dissolved or diluted with water, or two or more kinds may be used in combination, or may be used in combination with a tea extract.
In preparing the tea extract, any raw material other than tea leaves may be blended. The tea leaves and tea extracts used in the present invention may be tea leaves and tea extracts fermented with lactic acid bacteria, as long as the effects of the present invention can be obtained, and preferably tea leaves (preferably green tea leaves, black tea leaves and/or oolong tea leaves) and tea extracts (preferably green tea extracts, black tea extracts and/or oolong tea extracts) which are not fermented with lactic acid bacteria.
(heat sterilization)
The tea beverage packaged in the invention is a tea beverage packaged in a container after being heated and sterilized. The heat sterilization step may be performed before or after filling the container.
As the heat sterilization method, various heat sterilization methods generally used in the food field can be used, and examples thereof include a method using a hot water spray type, a hot water storage type or a steam type retort sterilization apparatus, and a tube type or plate type liquid continuous sterilization apparatus.
As the conditions for heat sterilization in the present invention, there are no particular restrictions, and conventional conditions for heat sterilization of a packaged tea beverage can be used. As the conditions, for example, F 0 The conditions having a value of 4 to 40 are preferably 111 to 150℃and F, from the viewpoint that the sterilization time is sufficient when it is short 0 A value of 4 to 20.
(optional ingredients)
The packaged tea beverage of the present invention may be added with additives for beverages which are usually used for producing beverages, such as acidulants, flavors, colors, fruit juices, sweeteners (including high-intensity sweeteners), milk raw materials, ground tea leaves (green tea, tea powder, etc.), food additives (such as antioxidants, preservatives, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, bittering agents), and the like.
The tea beverage of the present invention may be free of ascorbic acid and/or ascorbic acid species, but preferably contains it. The "ascorbic acid" and "ascorbic acids" in the present invention are not particularly limited as long as they are allowed to be blended in a beverage. The term "ascorbic acid" in the present invention includes not only L-ascorbic acid but also isomers thereof (erythorbic acid and the like).
The term "ascorbic acid" in the present invention includes salts of ascorbic acid, derivatives of ascorbic acid, and salts of derivatives of ascorbic acid, and among these, salts of ascorbic acid are preferable. Examples of the ascorbic acid derivative include ascorbic acid fatty acid esters (for example, ascorbyl stearate, ascorbyl palmitate, etc.), ascorbyl phosphate, ascorbyl sulfate, ascorbyl glycoside, etc.
Examples of the salt of ascorbic acid or a derivative thereof include: alkali metal salts such as sodium and potassium; alkaline earth metal salts such as calcium, magnesium, barium, etc.; basic amino acid salts such as arginine and lysine; ammonium salts such as ammonium salts and tricyclohexylammonium salts; alkanolamine salts such as monoisopropanolamine salts, diisopropanolamine salts and triisopropanolamine salts, and among these, alkali metal salts and alkaline earth metal salts are preferable.
Specific examples of the salt of ascorbic acid include sodium ascorbate, calcium ascorbate, and sodium erythorbate. Further, as the derivative of ascorbic acid or a salt thereof, more specifically, ascorbic acid 2, 6-dipalmitate, ascorbic acid 6-stearate, sodium ascorbyl-2 phosphate, disodium ascorbyl-2 sulfate, ascorbic acid 2-glucoside, ascorbyl glucosamine, L-dehydroascorbic acid, ascorbic acid 6-palmitate, L-ascorbyl tetraisopalmitate, ascorbyl tetra-2-hexyldecanoate, L-magnesium ascorbyl phosphate, and the like can be cited.
As the "ascorbic acid" and "ascorbic acids" used in the present invention, 1 kind may be used alone, or 2 or more kinds may be used in combination. Further, as the "ascorbic acid" and "ascorbic acids", commercially available products can be used.
The amount of the ascorbic acid and/or the ascorbic acid component used in the present invention (the amount in the beverage or the amount added to the beverage) is not particularly limited as long as the effect of the present invention can be obtained, and may be from 0.01 to 0.5% by weight, preferably from 0.01 to 0.2% by weight, more preferably from 0.02 to 0.1% by weight, and even more preferably from 0.03 to 0.08% by weight, in terms of the concentration of the total of the "ascorbic acid" and the "ascorbic acid component" in the tea beverage packaged in the container, as an ascorbic acid anhydride.
The concentration of ascorbic acid in tea beverages can be analyzed, for example, using HPLC.
(Container)
The tea beverage in the invention is a packaged tea beverage. The container is a closed container capable of blocking contact between the content and the outside air, and examples thereof include a metal can, a barrel container, a plastic bottle (e.g., PET bottle, cup), a paper container, a bottle, and a pouch container.
(Container-packaged tea beverage in which deterioration of color of liquid during heat sterilization is suppressed)
The packaged tea beverage of the present invention is a packaged tea beverage in which deterioration of liquid color upon heat sterilization is suppressed. In the present specification, "the deterioration of the color of the liquid at the time of heat sterilization is suppressed" means that: the packaged tea beverage in which deterioration in color of liquid during heat sterilization is suppressed as compared with a packaged tea beverage in which deterioration in color of liquid during heat sterilization (hereinafter also referred to as "control beverage in the present invention") produced by the same production method (including heat sterilization conditions) using the same raw material except that it does not contain lactic acid bacteria.
In the present invention, "liquid color deterioration" is expressed by a color difference Δe×ab of the sample with respect to a non-heated sample. The color difference Δe×ab means: the difference between the coordinates L, a, b in color space, i.e. Δl, Δa, Δb, defines the color difference between the two samples (color stimuli). The color difference Δe×ab is defined by the following mathematical expression.
ΔE*ab＝[(ΔL*) 2 +(Δa*) 2 +(Δb*) 2 ] 1/2
The liquid color degradation (Δe×ab) during heat sterilization in a certain packaged tea beverage can be measured using a commercially available spectrocolorimeter.
(method for inhibiting deterioration of liquid color during heat sterilization of tea beverage contained in container)
The method of suppressing deterioration of the color of the liquid during heat sterilization in the present invention is not particularly limited as long as it includes a step of containing lactic acid bacteria in the production of the heat sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5.
Examples
Test 1 evaluation 1 of inhibition of liquid color deterioration by lactic acid bacteria
In order to examine whether or not the deterioration of the color of the liquid due to the heat sterilization treatment of the tea extract was suppressed by the inclusion of lactic acid bacteria, the following test was conducted.
Green tea leaves (autumn winter tea) were placed in hot water at 75℃in the amounts shown in Table 1, and subjected to solid-liquid separation for 6 minutes to prepare a green tea extract. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added in the amounts shown in table 1, and mixed to prepare each of the sample beverages of test examples 4 to 6.
In any of the experiments (experiments 1 to 6) of the examples of the present application, the cell concentration (hundred million/100 mL) of JCM5805 strain in the beverage was measured as follows: samples were prepared by appropriately diluting with PBS buffer (manufactured by TAKARA Co., ltd.) and staining with thiazole orange according to the protocol using BD Cell Viability Kit withBD Liquid Counting Beads (manufactured by Becton-Dikinson Co., ltd.), and were measured by flow cytometry. The cell concentration (hundred million/100 mL) is shown as an approximate number of significant digits at position 2.
In test examples 1 to 3, sample beverages were prepared by blending as shown in table 1.
For the sample beverages of test examples 2, 3, 5 and 6, heat sterilization treatment was performed under the heat treatment conditions described in table 1.
Further, black tea leaves were put into hot water at 85℃in the mixing amounts shown in Table 1, extracted for 6 minutes, and subjected to solid-liquid separation to prepare a black tea extract. To the black tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added and mixed to prepare sample beverages of test examples 32 and 33. Test examples 30 and 31 were prepared as sample beverages to which no dried dead cell powder of JCM5805 strain was added, in accordance with the formulation shown in Table 1. The black tea leaves used in the examples of the present application were all produced by sryland.
The sample beverages of test examples 31 and 33 were subjected to heat sterilization under the heat treatment conditions shown in table 1.
The concentrations of tea polyphenols in the sample beverages of test examples 1 to 6 using green tea leaves and the sample beverages of test examples 30 to 33 using black tea leaves were measured by the legal method (iron tartrate absorbance method) described in "description of the fifth revised Japanese food Standard component analysis Specification" by the Japanese food analysis center (Japanese food analysis center, central regulations, month 7 of 2001, p.252). The results are shown in Table 1.
The color difference Δe×ab after heat sterilization treatment was measured by reflectance measurement using a spectrocolorimeter (merida CM-5), using a special petri dish, a white small lid, and a 20mm black spacer ring, based on a non-heated sample (control), and the results are shown in table 1. In any of the experiments (experiments 1 to 6) of the examples of the present application, the measurement of the chromatic aberration Δe×ab was performed by this method.
TABLE 1
As is clear from the results in table 1, when either green tea leaf or black tea leaf is used, color difference Δe×ab (liquid color deterioration) of the unheated sample beverage is suppressed in the case of containing JCM5805 strain compared with the case of not containing JCM5805 strain. Specifically, the case where green tea leaves are used will be described, wherein the color difference 3.29 of test example 5 with respect to the control (test example 4) is smaller than the color difference 4.61 of test example 2 with respect to the control (test example 1), and the color difference 5.03 of test example 6 with respect to the control (test example 4) is also smaller than the color difference 6.26 of test example 3 with respect to the control (test example 1). Further, the case where black tea leaves were used was described, and the color difference 9.65 of test example 33 with respect to the control (test example 32) was also smaller than the color difference 19.4 of test example 31 with respect to the control (test example 30).
These results indicate that, when either of the green tea extract and the black tea extract is used, deterioration in color of the liquid due to heat sterilization treatment of the tea extract is suppressed by containing lactobacillus.
[ test 2] evaluation of inhibition of liquid color deterioration by lactic acid bacteria 2
In order to examine what influence the tea polyphenol concentration in a tea beverage has on the inhibition of the deterioration of the color of a liquid by the inclusion of lactic acid bacteria, the following test was conducted.
Green tea leaves (autumn winter tea) were placed in hot water at 75℃for 6 minutes at the mixing amounts shown in tables 2 to 4, and subjected to solid-liquid separation to prepare a green tea extract. To the green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added in the amounts shown in tables 2 to 4, and mixed to prepare respective sample beverages of test examples 9 to 10, 13 to 14 and 17 to 18.
Further, as sample beverages containing no dried dead cell powder of JCM5805 strain, test examples 7 to 8, 11 to 12 and 15 to 16 were also prepared in accordance with the formulation shown in tables 2 to 4.
Sample beverages of test examples 8, 10, 12, 14, 16 and 18 were subjected to heat sterilization under the heat treatment conditions shown in tables 2 to 4.
The concentrations of tea polyphenols in the sample beverages of the test examples using green tea leaves were measured by the iron tartrate absorbance method, and the results are shown in tables 2 to 4.
The color difference Δe×ab after heat sterilization treatment was measured by a spectrocolorimeter (meridada) based on a non-heated sample (control), and the results are shown in tables 2 to 4.
TABLE 2
TABLE 3
TABLE 4
From the results in tables 2 to 4, it is clear that the color difference Δe×ab (liquid color deterioration) of the unheated sample beverage was suppressed in the case of containing JCM5805 strain compared to the case of not containing JCM5805 strain at any concentration of tea polyphenol.
[ test 3] evaluation of inhibition of liquid color deterioration by lactic acid bacteria 3
In order to examine what influence the amount of lactic acid bacteria to be added has on the inhibition of the deterioration of the color of a liquid caused by the presence of lactic acid bacteria, the following test was conducted.
Green tea leaves (autumn winter tea) were placed in hot water at 75℃in the amounts shown in Table 5, and subjected to solid-liquid separation for 6 minutes to prepare a green tea extract. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added and mixed in the amounts shown in table 5, and each of the sample beverages of test examples 19 to 23 and 34 was prepared.
The sample beverages of test examples 19 to 23 and 34 were subjected to heat sterilization under the heat treatment conditions shown in Table 5.
The tea polyphenol concentration of the sample beverage of the test example using green tea leaves was measured by the iron tartrate absorbance method, and the results are shown in table 5.
The color difference Δe×ab after heat sterilization treatment was measured by a spectrocolorimeter (meridada) based on a non-heated sample (control), and the results are shown in table 5.
TABLE 5
The values of the color difference Δe×ab with the non-heated sample in test examples 19 to 23 and 34 in table 5 are smaller than the color difference Δe×ab6.26 with the non-heated sample without JCM5805 strain (test example 3 in table 1), and thus it is shown that the deterioration of the liquid color is suppressed in each of test examples 19 to 23 and 34. Further, as is clear from the results of table 5, as the content of JCM5805 strain increases, the color difference Δe×ab (liquid color deterioration) of the unheated sample beverage is more suppressed.
[ test 4] evaluation of inhibition of liquid color deterioration by lactic acid bacteria 4
In order to examine whether or not the deterioration of the liquid color during heat sterilization can be suppressed by containing lactic acid bacteria even when green tea leaves of a different type from the green tea leaves (autumn and winter) used in the tests 1 to 3 are used, the following tests were conducted.
Green tea leaves (second-stage tea) were placed in hot water at 75℃in the amounts shown in Table 6, and extracted for 6 minutes, followed by solid-liquid separation to prepare a green tea extract. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added and mixed in the amounts shown in table 6, to prepare a sample beverage of test example 25.
Further, as a sample beverage containing no dried dead cell powder of JCM5805 strain, a sample beverage of test example 24 was prepared by blending as shown in table 6.
The sample beverages of test examples 24 and 25 were subjected to heat sterilization under the heat treatment conditions shown in table 6.
The tea polyphenol concentration of the sample beverage of the test example using green tea leaves was measured by the iron tartrate absorbance method, and the results are shown in table 6.
The color difference Δe×ab after heat sterilization treatment was measured by a spectrocolorimeter (meridada) based on a non-heated sample (control), and the results are shown in table 6.
TABLE 6
As is clear from the results in table 6, when using the second-stage tea as the tea leaf, the color difference Δe×ab (liquid color deterioration) of the unheated sample beverage was also suppressed in the case of containing JCM5805 strain compared to the case of not containing JCM5805 strain.
[ test 5] evaluation of inhibition of liquid color deterioration by lactic acid bacteria 5
In tests 1 to 4, an intermittent steam sterilizer was used, but the following test was conducted in order to examine whether deterioration of the liquid color during heat sterilization by the inclusion of lactic acid bacteria was also possible when a continuous UHT sterilizer was used, and whether deterioration of the liquid color during heat sterilization by the inclusion of lactic acid bacteria was also possible when green tea leaves and powdered tea were used in combination.
Green tea leaves (autumn and winter tea; the same products as autumn and winter tea used in experiments 1 to 3) were placed in hot water at 75℃for 6 minutes in the blending amounts shown in Table 7, and solid-liquid separation was performed to prepare a green tea extract. To this green tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added and mixed in the amounts shown in table 7, to prepare a sample beverage of test example 27.
Further, as a sample beverage containing no dried dead cell powder of JCM5805 strain, a sample beverage of test example 26 was prepared by blending as shown in table 7.
Green tea leaves (autumn and winter tea B; products different from autumn and winter tea used in experiments 1 to 3) were placed in hot water at 75℃for 6 minutes in the blending amounts shown in Table 7, and solid-liquid separation was performed to prepare a green tea extract. To this green tea extract, tea powder, JCM5805 strain of dried dead cell powder, L-ascorbic acid and baking soda (sodium bicarbonate) were added in the amounts shown in table 7 and mixed to prepare a sample beverage of test example 29.
Further, as a sample beverage containing no dried dead cell powder of JCM5805 strain, a sample beverage of test example 28 was prepared by blending as shown in table 7.
The sample beverages of test examples 26 to 29 were subjected to heat sterilization treatment using a UHT sterilization apparatus under the heat treatment conditions shown in Table 7.
The tea polyphenol concentrations of the sample beverages of each test example were measured by the iron tartrate absorbance method, and the results are shown in table 7.
The color difference Δe×ab after heat sterilization treatment was measured by a spectrocolorimeter (meridada) based on a non-heated sample (control), and the results are shown in table 7.
TABLE 7
As is clear from the results in table 7, when using the continuous UHT sterilization apparatus, when using green tea leaves and tea powder in combination, when adjusting the pH to 7, and the like, the color difference Δe×ab (liquid color deterioration) of the unheated sample beverage was also suppressed when the JCM5805 strain was contained as compared with the case where the JCM5805 strain was not contained.
[ test 6] evaluation of inhibition of liquid color deterioration by lactic acid bacteria 6
In order to examine what influence the amount of lactic acid bacteria to be added has on the suppression of the deterioration of the color of a liquid caused by the inclusion of lactic acid bacteria in the case of black tea beverages, the following test was conducted.
Black tea leaves were placed in hot water at 85℃for 6 minutes at the mixing amounts shown in Table 8, and subjected to solid-liquid separation to prepare a black tea extract. To the black tea extract, dried dead cell powder of JCM5805 strain, L-ascorbic acid and baking soda (sodium bicarbonate) were added and mixed in the amounts shown in table 8, and each of the sample beverages of test examples 35 to 37 was prepared.
The sample beverages of test examples 35 to 37 were subjected to heat sterilization under the heat treatment conditions shown in Table 8.
The tea polyphenol concentrations of the sample beverages of test examples 35 to 37 using black tea leaves were measured by the iron tartrate absorbance method described above, and the results are shown in table 8.
The color difference Δe×ab after heat sterilization treatment was measured by a spectrocolorimeter (meridada) based on a non-heated sample (control), and the results are shown in table 8.
TABLE 8
The values of the color difference Δe×ab with the non-heated sample in test examples 35 to 37 of table 8 are smaller than the color difference Δe×ab19.4 with the non-heated sample without JCM5805 strain (test example 31 of table 1), and thus it is shown that the deterioration of the liquid color is suppressed in all of test examples 35 to 37. As is clear from the results in table 8, as the content of JCM5805 strain in the black tea beverage increases, the color difference Δe×ab (liquid color deterioration) of the non-heated sample beverage is also suppressed more.
Claims (9)
1. A packaged tea beverage containing tea polyphenols at a concentration of 10-200 mg/100mL and a pH of 4.5-7.5, which is sterilized by heating, characterized by comprising lactic acid bacteria.
2. A tea beverage packaged in containers according to claim 1 wherein the lactic acid bacteria content is 100 hundred million per 100mL.
3. A packaged tea beverage according to claim 1 or claim 2 wherein the lactic acid bacteria are bacteria of the genus lactococcus.
4. A packaged tea beverage according to any one of claims 1 to 3 wherein the lactic acid bacteria is lactococcus lactis subspecies lactis (Lactococcus lactis subsp.
5. A packaged tea beverage according to any one of claims 1 to 4 which is a packaged green tea beverage or a packaged black tea beverage.
6. A method for producing a packaged tea beverage, characterized by comprising a step of containing lactic acid bacteria in the production of a packaged tea beverage having a tea polyphenol concentration of 10-200 mg/100mL and a pH of 4.5-7.5 and having been heat-sterilized.
7. A method for producing a tea beverage packaged in a container according to claim 6, wherein the step of containing lactic acid bacteria is performed at an arbitrary stage before heat sterilization in the production of the tea beverage packaged in a container.
8. A method for suppressing deterioration of color of a liquid in heat sterilization of a packaged tea beverage, characterized by comprising a step of containing lactic acid bacteria in the manufacture of the heat sterilized packaged tea beverage having a tea polyphenol concentration of 10 to 200mg/100mL and a pH of 4.5 to 7.5.
9. A method of suppressing deterioration of color of liquid at the time of heat sterilization of a packaged tea beverage according to claim 8, wherein the step of containing lactic acid bacteria is performed at an arbitrary stage before heat sterilization in manufacturing the packaged tea beverage.
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| JP2021-046535 | 2021-03-19 | ||
| JP2021-166751 | 2021-10-11 | ||
| JP2021166751A JP2022145447A (en) | 2021-03-19 | 2021-10-11 | Packaged tea beverage that is less prone to degradation of liquid color during heat sterilization, and production method for the same |
| PCT/JP2022/011200 WO2022196607A1 (en) | 2021-03-19 | 2022-03-14 | Container-packed tea beverage with reduced liquid color degradation during heat sterilization, and method for manufacturing same |
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