JP2000245347A - Black tea extract and gel-form food product containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a black tea extract having the intrinsic strong flavor of black tea that is not obtained by simple extraction with hot water, or the like, or cannot be obtained from the sterilized leaves by admixing a thyme extract and a specific extract thereto. SOLUTION: This black tea extract is prepared by admixing a thyme extract and a vanilla seed extract to a black tea extract. In a preferred embodiment, the amount of the thyme extract is 0.1-1,000 ppm and the vanilla seed extract is 0.1-1,000 ppm based on the whole amount of the black tea extract. These extracts can be used for giving gel-form food products including the black tea extracts, respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a black tea extract, and more particularly, to a black tea extract having a strong aroma characteristic of black tea. The present invention also relates to a gel food containing the above-mentioned black tea extract, and more particularly to a gel food in which the original aroma of black tea can be well sensed.

[0002]

2. Description of the Related Art Conventionally, a black tea extract obtained by extracting black tea leaves with hot water has been gelled using a gelling agent such as gelatin or carrageenan to produce black tea jelly. . However, the above-mentioned black tea jelly had the following problems in terms of aroma. That is, even when the above-mentioned black tea jelly uses the black tea extract immediately after the extraction, the flavor of the black tea extract immediately after the extraction changes, and the fragrance of the black tea is hardly perceived. Only black tea jelly having a fragrance was obtained. It is conceivable to solve the above problem by increasing the concentration of aroma components in the black tea extract by increasing the black tea extraction time. However, according to this method, the concentration of tannins and the like, which are substances causing astringency, also increases, so that the flavor balance of the black tea extract is lost, and the color of the black tea extract becomes dark. Not applicable for use in jelly.

[0003] On the other hand, black tea is not only drinkable as it is extracted with hot water, but also various herbs such as chamomile, lavender, basil, marjoram and mint are added to the black tea extract to transfer the aroma of the herbs. It is also used for drinking. However, drinking the tea extract with the above-mentioned herb scent is to enjoy the scent as a mixture of the scent of the herb and the scent of black tea, and to enhance the scent of the scent of the black tea itself is not.

[0004] After filling and sealing a black tea extract in a can, it is sterilized by heating, or a black tea extract is sterilized in advance and then filled in a PET bottle or paper container aseptically and sealed. By doing so, tea beverages that can be stored at room temperature are manufactured and sold. However, the above-mentioned black tea beverage also has a problem that the original aroma of black tea is reduced by heat at the time of heat sterilization.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a black tea extract, particularly a black tea extract preferably used for a gel food, which is obtained by simply extracting black tea leaves with hot water or the like and subjecting it to a heat sterilization treatment. It is an object of the present invention to provide a black tea extract having a strong aroma inherent in black tea which is not found in the black tea.

[0006]

Means for Solving the Problems As a result of intensive studies conducted by the present inventor to solve the above-mentioned problems, it is entirely coincident that an extract of thyme, which is a perennial plant of the Labiatae family, and an orchid plant. The present inventors have found that when a certain vanilla seed extract is added to a black tea extract, the titer of the aroma of the black tea itself is increased, and the present invention has been completed.

[0007] The present invention has been made based on the above findings, and a gist of the present invention is a black tea extract to which a thyme extract and a vanilla seed extract are added.

[0008] Another aspect of the present invention is the above-mentioned black tea extract, wherein the black tea extract is prepared by adding 0.1 to 100 ppm of a thyme extract to the total amount of the black tea extract.

[0009] Another aspect of the present invention is the above-mentioned black tea extract, wherein the vanilla seed extract is added in an amount of 0.1 ppm to 1000 ppm based on the total amount of the black tea extract.

[0010] The present invention is also a gel food comprising the above black tea extract.

Hereinafter, the present invention will be described in detail. Black tea (b
Lack tea) is fermented black-brown tea that is fermented and dried using oxidizing enzymes contained in tea leaves. In the present invention, a black tea extract is obtained by subjecting the black tea leaves to an extraction treatment. The black tea leaves can be used without limitation depending on the production area or variety as long as the black tea leaves are classified as black tea. Examples of the above-mentioned black tea leaves include Darjeeling, Assam, Earl Gray and Keyman.

The method for extracting the above black tea leaves is not particularly limited in the present invention.
It can be obtained by immersing black tea leaves in hot water of 0 ° C. or higher, and then separating black tea leaves and hot water containing an extract of the black tea leaves. The time for immersing the tea leaves in hot water is optional, but if the immersion time is too long, the amount of tannin, which is the astringent component, is increased. For this reason, the flavor of the black tea extract is impaired, and the color tone tends to change from bright red to dark brown, which is not preferable. Therefore, when performing extraction with hot water of 60 ° C. or more, the immersion time of the black tea leaves is 5 minutes to 30 minutes.
Minutes, more preferably 3 minutes to 20 minutes. In addition to the extraction of the black tea leaves with hot water, the black tea leaves may be immersed in water at room temperature for extraction. by this,
An extract having a better fragrance can be obtained as compared with the extract obtained by extracting tea leaves with hot water. In addition, the above black tea extract,
If necessary, spray-drying or freeze-drying may be performed to form a powder, and when used, water may be added back to the starting material, or concentrated black tea may be subjected to a concentration treatment such as concentration under reduced pressure or membrane permeation concentration. The extract may be used after appropriately diluting it.

A feature of the present invention is that a thyme extract and a vanilla extract are added to the above-mentioned black tea extract.
Thymus (Thymus vulgaris L.)
It is a perennial plant of the Labiatae family with a refreshing aroma and pungency. In the present invention, a thyme extract obtained by performing an extraction process on the thyme is used. The method of extracting thyme is not particularly limited as long as the fragrance of thyme is not impaired.
Essential oil obtained by steam distillation may be used as a thyme extract.

On the other hand, vanilla (Vanilla plan)
ifolia Andrews or Vanilla
Tahiriense Moore) is a kind of orchid plant. In the present invention, an extract of seeds in the above-mentioned vanilla fruit is used. The vanilla seeds are obtained by fermenting with the enzyme in the vanilla seeds, and then performing a curing process including a drying process.By extracting the vanilla seeds, a vanilla seed extract can be obtained. . The extraction treatment is not particularly limited as long as it does not impair the aroma of the vanilla seeds, and may be obtained by, for example, crushing the cured vanilla seeds and extracting the crushed product with alcohol. it can.

In the present invention, the amount of the thyme extract and the vanilla seed extract to be added to the black tea extract is not particularly limited as long as it can enhance the titer of the original aroma of black tea. It is as follows. That is,
Thyme extract is 0.1 pp based on the total amount of black tea extract
m to 100 ppm, furthermore 0.1 ppm to 20 ppm
It is preferred to add. On the other hand, the vanilla seed extract is 0.1 ppm to 7000 pp based on the total amount of the black tea extract.
m, more preferably 0.1 to 1000 ppm.

[0016] The black tea extract of the present invention, which contains the above-mentioned thyme extract and vanilla seed extract, has an enhanced titer of the original aroma of black tea, and can be used as it is for drinking, and can be used as a cake. , Biscuits and other confectionery, as well as various foods in which black tea extracts have been used, such as gelled foods such as jelly and bavarois. As a result, it is possible to provide a food having excellent original flavor of black tea as compared with the conventional black tea extract. Hereinafter, an example in which the black tea extract of the present invention is applied to a gel food in which a fragrance tends to sink will be described.

The above-mentioned gelled food is obtained by gelling at least the above-mentioned black tea extract with a gelling agent, and has a good scent inherent in black tea derived from the above black tea extract. Sugars, seasonings, sour agents, and pigments may be added as needed, as long as the original aroma and color tone of the black tea are not impaired. The gelling agent has only to have a gel-forming ability and does not easily inhibit the flavor of the black tea extract, and may be selected and used in consideration of the flavor and texture. Examples of the gelling agent include a gelling agent that forms a gel by reaction with a calcium salt such as gellan gum, pectin, sodium alginate (hereinafter, referred to as a calcium-reactive gelling agent), gelatin, carrageenan,
Locust bean gum, furceleran and the like. When a calcium-reactive gelling agent is used among the above gelling agents, it is necessary to use a calcium salt such as calcium lactate or calcium chloride in combination.

In the gel food of the present invention, it is preferable to use gellan gum, locust bean gum and carrageenan as the above-mentioned gelling agent in view of flavor and texture. Further, the amount of each of the above gelling agents is, for example, 0.05% by weight to 0.30% by weight of gellan gum, 0.05% by weight to 0.30% by weight of locust bean gum, 0.05% by weight or more
Preferably, it is 0.30% by weight. The amount of calcium salt required to gel the gellan gum is 0.05 to 3.0% by weight based on the total amount of the gel food.
It is preferable that

When the gel food contains the above-mentioned calcium salt, a translucent gel food can be obtained by using sodium metaphosphate in combination. The black tea extract contains tannin which is a substance causing astringency, and this tannin reacts with a calcium salt to cause cloudiness.However, it is possible to prevent the cloudiness by adding sodium metaphosphate. Because you can. The amount of the sodium metaphosphate may be set based on the calcium salt and the gel strength. For example,
An example of preparing a black tea jelly having a gel strength of 20 g / cm ² will be described as follows: 0.10 parts by weight of gellan gum, 0.05 parts by weight of calcium salt and 2 parts by weight of a concentrated black tea extract (concentrated 50 times). It is preferable to add sodium metaphosphate to the mixture in an amount of 100% by weight to 200% by weight, more preferably 150% by weight to 200% by weight of the calcium salt.

The gel strength of the gel food according to the present invention is measured under the following conditions. That is, a plunger having a diameter of 8 mm is dropped on the jelly at a speed of 60 mm / min with respect to the gel food at a product temperature of 8 ° C., and when the gel food breaks, it is hung on the plunger. The load was defined as the gel strength of the gel food.

The gel food of the present invention containing the above-described black tea extract has a stronger aroma inherent in black tea than the conventional gel food containing a black tea extract. Hereinafter, the present invention will be described specifically with reference to examples.

[0022]

[Example 1] Raw tea leaves (Earl Gray: native to India)
100 parts by weight of hot water at 90 ° C. was added to 2 parts by weight, and extraction treatment was performed for 10 minutes. Next, thyme steam distillate was 20 ppm and vanilla seed alcohol extract was 70 ppm based on 100 parts by weight of the black tea extract stock solution.
About 100 parts by weight of a black tea extract was obtained by adding 00 ppm. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0023]

EXAMPLE 2 0.1 ppm of thyme steam distillate and 7 parts of an alcoholic extract of vanilla seed were added to 100 parts by weight of the above black tea extract solution used in Example 1.
000 ppm was added to obtain about 100 parts by weight of a black tea extract. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0024]

Example 3 Black tea was prepared by adding 100 ppm of thyme steam distillate and 0.1 ppm of vanilla seed alcohol extract to 100 parts by weight of the above black tea extract to the original black tea extract used in Example 1. About 100 parts by weight of the extract was obtained. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0025]

Example 4 100 parts by weight of thyme steam distillate and 7 parts of vanilla seed alcohol extract were added to 100 parts by weight of the above black tea extract solution used in Example 1.
000 ppm was added to obtain about 100 parts by weight of a black tea extract. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0026]

Example 5 0.1 ppm of thyme steam distillate and 0.1 ppm of vanilla seed alcohol extract were added to 100 parts by weight of the above black tea extract solution to the black tea extract solution used in Example 1. Thus, about 100 parts by weight of a black tea extract was obtained. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0027]

EXAMPLE 6 The black tea extract solution used in Example 1 contained 20 ppm of thyme steam distillate and 10 parts of vanilla seed alcohol extract with respect to 100 parts by weight of the black tea extract solution.
About 100 parts by weight of a black tea extract was obtained by adding 00 ppm. Next, the aroma of this black tea extract was sensorially evaluated. Table 1 shows the results.

[0028]

Comparative Example 1 Approximately 100 parts by weight of a black tea extract was prepared in the same manner as in Example 1 except that thyme steam distillate was not added. Next, the aroma of this black tea extract was organoleptically evaluated. Table 1 shows the results.

[0029]

Comparative Example 2 A black tea extract of about 100 was prepared in the same manner as in Example 1 except that no alcohol extract of vanilla seeds was added.
Parts by weight were prepared. Next, the aroma of this black tea extract was organoleptically evaluated. Table 1 shows the results.

[0030]

Comparative Example 3 As a control, 100 parts by weight of a black tea extract was prepared in the same manner as in Example 1 except that the thyme steam distillate and the alcohol extract of vanilla seed were not added. Next, the aroma of this black tea extract was organoleptically evaluated. Table 1 shows the results.

[0031]

[Table 1]

[0032]

[Example 7] Raw tea leaves (Earl Gray: native to India)
100 parts by weight of hot water at 90 ° C. was added to 2 parts by weight, and extraction treatment was performed for 10 minutes. Next, thyme steam distillate was added to 100 parts of the above black tea extract undiluted solution for 20 parts.
ppm, alcohol extract of vanilla seeds at 7000 pp
m was added to obtain 100 parts by weight of a black tea extract. The black tea extract was concentrated under reduced pressure and concentrated 50 times to obtain 20 parts by weight of a concentrated black tea extract. Separately, gellan gum 1
A powdered gelling agent formulation comprising 1 part by weight of carrageenan, 2 parts by weight of carrageenan, 3 parts by weight of locust bean gum and 1 part by weight of sodium metaphosphate was prepared, and 143 parts by weight of granulated sugar was mixed therewith to obtain a powder mixture.

Next, 209.5 parts by weight of the above-mentioned concentrated black tea extract and 150 parts by weight of the above powder mixture were mixed with 609.5 ° C. hot water 829.5.
After adding parts by weight and mixing until uniform, 0.5 part by weight of fermented calcium lactate was added to prepare 1000 parts by weight of a jelly solution. Thereafter, 100 parts by weight of this jelly solution was filled into a cup container, and the container was hermetically sealed with a lid material.
The substrate was immersed in hot water of 20 ° C. for 20 minutes for heat sterilization.
After sterilization, the jelly solution in the container was taken out, immersed in water at room temperature, cooled and gelled to obtain black tea jelly.

After that, when the black tea jelly was put in the mouth, the original fragrance of the black tea was immediately felt.
A strong scent of black tea extract could be felt. further,
The appearance of the black tea jelly maintained the clarity and bright red color of the black tea liquor when the black tea was extracted. Further, a part of the black tea jelly was cut into a sample, and the gel strength of the sample was measured. The temperature of the jelly at the time of measurement was 8 ° C, and the rheometer (San Kagaku SUN RHEO METER C
R-200D) with a plunger of 8 mm in diameter,
The plunger was lowered with respect to the jelly at a speed of 60 mm /, and the load applied to the plunger at the time when the jelly was broken was 20 g / cm ² .

[0035]

Comparative Example 4 A black tea jelly in a container was prepared in the same manner as in Example 6 except that the black tea jelly prepared in Comparative Example 3 was used. When this black tea jelly was eaten, the original fragrance of the black tea was felt slower than that of the product of Example 6, and the fragrance was weaker, giving the impression of sinking.

[0036]

The black tea extract of the present invention has a higher original fragrance titer of black tea than the black tea extract obtained by the conventional method. In addition, when a conventional black tea extract was subjected to heat sterilization and a black tea extract of the present invention subjected to heat sterilization treatment, the black tea extract of the present invention showed that the black tea extract immediately after extraction was better. It has a scent and power closer to the scent of the liquid, and the scent can be felt quickly. Furthermore, the black tea extract of the present invention is used in gel foods such as jelly and bavaroa, which are less likely to develop aroma than liquid materials such as black tea beverages, and compared with gel foods containing conventional black tea extract. Strong and can express the original aroma of black tea.

Claims (4)

[Claims] 1. A black tea extract comprising a thyme extract and a vanilla seed extract. 2. The black tea extract according to claim 1, wherein the thyme extract is added in an amount of 0.1 ppm to 100 ppm based on the total amount of the black tea extract. 3. The black tea extract according to claim 1, wherein the vanilla seed extract is added in an amount of 0.1 ppm to 1000 ppm based on the total amount of the black tea extract. 4. A gel food comprising the black tea extract according to any one of claims 1 to 3.