JP2001231450A - Method for producing tannin-rich canned green tea drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject drink slight in retort odor and intense in astringency. SOLUTION: This canned green tea drink is obtained by the following process: the enzyme in plucked raw tea leaves is deactivated and the resultant tea leaves are subjected to a rolling operation, the tea leaves thus rolled are dried in a hot-air dryer into green tea leaves about 3 wt.% in moisture content, which are then put to extraction with 70 deg.C hot water for the 1st decoction, subsequently the resultant used tea leaves are put to further extraction with 80 deg.C hot water for the 2nd decoction; the green tea extract liquid thus obtained is packed at 190 g in a 200-mL can, and the can thus packed is subjected to retorting process at 121 deg.C for 10 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a green tea beverage in a can, and more particularly to a method for producing a green tea can beverage containing a large amount of tannin (catechin).

[0002]

2. Description of the Related Art In recent years, consumers have become less sweet and tend to prefer low-sugar and sugar-free beverages such as canned juice and canned coffee. For this reason, the consumption of canned green tea beverages and oolong tea beverages has been increasing significantly.

Green tea without fermentation such as black tea and oolong tea is processed into canned beverages as follows. First, the plucked tea leaves are steamed or roasted in a kettle to deactivate the oxidase in the tea leaves, a rubbing step is performed to adjust the moisture and shape, and then dry-fired to give green tea leaves (so-called tea leaves). Get) Next, the green tea leaves are extracted with hot water, and if necessary, pH adjustment, addition of a flavoring agent, a seasoning, etc. are performed, and then the mixture is filled in a can. Process into

[0004]

By the way, in recent years, the palatability of consumers has been expanded, and a green tea can beverage with astringency has been demanded. However, currently available canned green tea beverages are quite thin and have a tannin content of about 60%.
Less astringency at around mg / 100ml. This is during the retort sterilization after filling the cans as described above (for green tea canned beverages,
This is because the unique odor (retort germicidal odor), which is generated at 121 ° C. for more than 7 minutes, is more strongly felt in tea with a higher concentration.

[0005] For this reason, in a conventional green tea can beverage, the amount of tea extracted is suppressed to about 1% of the amount of hot water so that the original flavor of green tea is not impaired. Therefore, at present, canned green tea beverages with strong astringency are not yet on the market. Although the cause of the generation of retort odor in green tea can beverages is unknown, it is thought that some soluble substances in the green tea extract are denatured by heating and are generated.

[0006] Therefore, the present inventors have made intensive studies to produce a green tea can beverage with strong astringency by increasing the tannin (catechin) content in the tea beverage, and have reached the present invention. An object of the present invention is to provide a manufacturing method capable of obtaining a green tea can beverage with reduced retort odor, although the astringency is strong, in view of the above-mentioned state of the prior art.

[0007]

In order to achieve the above object, a method for producing a canned green tea beverage of the present invention comprises a step of deactivating enzymes of green tea leaves, and extracting a green tea component from the green tea leaves. In the method for producing a green tea beverage, which comprises the steps of producing a beverage and filling the sealed container with a green tea beverage, and retort sterilizing the sealed container filled with the green tea beverage, producing a green tea extract after the second roasting into a beverage. And

[0008]

Accordingly, the inventors of the present invention have repeatedly studied methods for producing a canned green tea beverage that does not generate a retort odor during retort sterilization, and found that the causative substance of the retort odor contained in green tea is as follows: It is thought that the extract of the second roast may be less than the first roast, and tannins are more difficult to extract than amino acids and caffeine. Since most of the tea remains without being eluted, it was conceived that reduction of retort odor could be realized even with a high concentration of tea.

The present invention is to produce a canned green tea beverage using green tea leaves, for example, as follows. First,
The raw tea leaves are subjected to treatments such as steaming and roasting to deactivate enzymes in the tea leaves, and then green tea leaves are obtained by a conventional method such as a kneading step and a dry-burning step. The conditions of each step are appropriately set according to the type, quality and the like of the green tea beverage to be obtained.

Next, a first extraction (that is, first roasting) is performed from the tea leaves using hot water. The extraction temperature may be appropriately set according to the quality of the tea leaves. For example, the extraction temperature is set to about 70 ° C. for green tea.

Next, a second extraction (ie, a second roasting) is performed from the first roasted tea shell using hot water. The extraction temperature may be appropriately set according to the state of the tea husks, as in the case of the first roast, for example, 80 ° C. to 100 ° C. for sencha.
Set to about. And the second extraction (2nd roast)
The extract obtained by pH adjustment or, if necessary, adding flavors, coloring agents, seasonings, etc., and adjusting the flavor, filling in cans, subjecting to retort sterilization and entering the desired cans Green tea beverage can be obtained.

[0012] The green tea can beverage thus obtained does not have a retort odor, has a high concentration (strong astringency), and contains tannin (catechin), despite passing through a retort sterilization treatment. It is a highly palatable beverage that has a large amount, is healthy, and enjoys the taste of astringent tea.

[0013]

Example 1 A freshly picked tea leaf was deactivated with an enzyme,
As a kneading process, coarse kneading is performed for 30 minutes, kneading is performed for 20 minutes,
Medium rubbing was performed for 30 minutes, fine rubbing was performed for 40 minutes, and rough drying was performed for 30 minutes. Then, after finishing drying with a hot air dryer at 110 ° C. to obtain green tea leaves having a water content of about 3% by weight, the green tea leaves were extracted with hot water at 70 ° C.

Then, using the obtained tea leaves after the first roasting, extraction was performed with hot water of 80 ° C. for 3 minutes. as a result,
A green tea extract having an extraction concentration of 1% and a tannin content of 84 mg / 100 ml was obtained. The green tea extract thus obtained is
Fill 190g into a 00ml can,
After retort sterilization for 5 minutes, the desired green tea beverage in a can was obtained. The taste of this green tea beverage was rather pale and the retort odor was rather weak.

In the same manner as in Example 1, canned green tea beverages were obtained by changing the extraction conditions such as the extraction temperature and the extraction time of the second roast.

[0016]

Example 2 The extraction temperature of the second roast was 80 ° C., and extraction was performed for 5 minutes. As a result, a canned green tea beverage having an extraction concentration of 1% and a tannin content of 88 mg / 100 ml was obtained. The taste of the canned green tea beverage was rather pale and the retort odor was rather weak.

[0017]

Example 3 The extraction temperature was set at 100 ° C. for 3 minutes and extraction was performed for 3 minutes. As a result, a canned green tea beverage having an extraction concentration of 1% and a tannin content of 97 mg / 100 ml was obtained.
The taste of the canned green tea beverage was rather astringent and the retort odor was rather weak.

[0018]

Example 4 The extraction temperature was set to 100 ° C. for 3 minutes, and extraction was performed for 3 minutes. As a result, a canned green tea beverage having an extraction concentration of 2% and a tannin content of 165 mg / 100 ml was obtained. The taste of the canned green tea beverage was astringent and the retort odor was weak.

[0019]

Example 5 The extraction temperature was set at 100 ° C. for 5 minutes, and extraction was performed for 5 minutes. As a result, a canned green tea beverage having an extraction concentration of 2% and a tannin content of 188 mg / 100 ml was obtained. The taste of the canned green tea beverage was astringent and the retort odor was weak.

Each of the thus-obtained green tea beverages in cans was tasted by several subjects, and the flavor and the presence or absence of retort odor were evaluated. The results are shown in Table 1 below.

[0021]

[Table 1]

Next, as a comparative example, a green tea beverage in a can was obtained using the green tea extract obtained in the first roasting.

[0023]

[Comparative Example 1] Plucked raw tea leaves were deactivated with an enzyme,
As a kneading process, coarse kneading is performed for 30 minutes, kneading is performed for 20 minutes,
Medium rubbing was performed for 30 minutes, fine rubbing was performed for 40 minutes, and rough drying was performed for 30 minutes. And finish drying with hot air dryer of 110 ° C,
After making green tea leaves having a water content of about 3% by weight,
Extraction was performed with hot water of 3 ° C. for 3 minutes. As a result, the extraction concentration 1
%, A green tea extract having a tannin content of 65 mg / 100 ml was obtained. The green tea extract thus obtained was filled in a 200-ml can in an amount of 190 g, and subjected to retort sterilization at 121 ° C. for 10 minutes to obtain an intended green tea beverage in a can. The astringency of this green tea beverage was weak and pale, and the retort odor was also weak. This was almost the same as a conventional commercial product.

Thereafter, in the same manner as in Comparative Example 1, canned green tea beverages were obtained by changing the leaching conditions such as the extraction temperature and the extraction time of the first roast.

[0025]

Comparative Example 2 The extraction temperature of the first roast was 70 ° C., and extraction was performed for 5 minutes. As a result, a canned green tea beverage having an extraction concentration of 1% and a tannin content of 80 mg / 100 ml was obtained. The taste of the canned green tea beverage was rather astringent, and the retort smell was somewhat strong.

[0026]

Comparative Example 3 The extraction temperature of the first roast was set to 100 ° C., and extraction was performed for 3 minutes. As a result, a canned green tea beverage having an extraction concentration of 1% and a tannin content of 94 mg / 100 ml was obtained.
The taste of the canned green tea beverage was astringent and had a strong retort odor.

[0027]

Comparative Example 4 The extraction temperature of the first roast was set to 100 ° C., and extraction was performed for 5 minutes. As a result, a canned green tea beverage having an extraction concentration of 1% and a tannin content of 118 mg / 100 ml was obtained. The taste of the canned green tea beverage was astringent and had a strong retort odor.

[0028]

Comparative Example 5 The extraction temperature of the first roast was set at 100 ° C., and extraction was performed for 5 minutes. As a result, a canned green tea beverage having an extraction concentration of 2% and a tannin content of 198 mg / 100 ml was obtained. The taste of the canned green tea beverage was rather astringent and the retort odor was quite strong.

Each of the thus-obtained green tea beverages in cans was tasted by several subjects, and the flavor and the presence or absence of retort odor were evaluated. The results are shown in Table 2 below.

[0030]

[Table 2]

From the above results, it can be seen that the product of the example has a strong astringency, a reduced retort odor, and the color tone retains the original color of green tea. On the other hand, in Comparative Examples, except for Comparative Example 1 which is a production method close to a conventional commercial product, the flavor was reduced due to the retort odor, which was not preferable.

[0032]

As described above, the present invention has the following excellent effects. (1) A canned green tea beverage containing tannin at a higher concentration than a conventional canned green tea beverage can be obtained. (2) A green tea can beverage with emphasized astringency can be obtained. (3) Since the tea shell after the first roast is used, it can be manufactured at low cost.

Claims (1)

[Claims] 1. A step of inactivating enzymes of green tea leaves, a step of extracting a green tea component from the green tea leaves to make a beverage and filling the sealed container, and a step of retort sterilizing the sealed container filled with the green tea beverage. A method for producing a green tea beverage comprising
A method for producing a high-tannin-containing canned green tea beverage, which comprises producing a green tea extract liquid after the second roasting into a beverage.