JP2002142678A - Method for producing green tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing green tea beverage having high clarity and also excellent in flavor. SOLUTION: This method for producing green tea beverage comprises the following steps: subjecting an extracted solution extracted from tea leaves to homogenization followed by subjecting the thus homogenized extracted solution to particle removal treatment, wherein the condition of the homogenization is set at 20-100 Mpa, and the size of each particle to be removed is preferably 0.2-10.0 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a green tea beverage.

[0002]

2. Description of the Related Art Conventionally, a green tea beverage in a sealed container has been produced through the following steps. . The extract from green tea is filtered by various filter media (metal filter, pressure filtration using filter pulp) or separated by a centrifugal separator to remove some fine powder from the extract. This is a step performed to obtain a green tea liquid with a small amount of fine powder, but in recent years, green tea beverages with high clarity have been attracting attention due to the spread of transparent containers and changes in tastes. Advanced filtration and ultrafiltration are also performed. . After adding ascorbic acid or sodium ascorbate as an antioxidant to the green tea liquor, the pH is adjusted with sodium bicarbonate.

[0003] However, the green tea beverage obtained as described above has a problem that the umami taste of the turbid component is removed as the clarity is increased, and the flavor becomes inferior.

[0004] The umami is derived from tannin, a component of tea leaves.
Theanine and sugars are eluted and felt, but it is thought that fine particle components are also involved.

[0005]

Accordingly, an object of the present invention is to provide a method for producing a green tea beverage having high clarity and excellent flavor.

[0006]

Means for Solving the Problems (Invention of Claim 1)
The method for producing a green tea beverage of the present invention comprises subjecting an extract extracted from tea leaves to a homogenization treatment, followed by a particle reduction treatment. (Invention according to claim 2) The method for producing a green tea beverage according to the present invention relates to the invention according to claim 1, wherein the homogenization condition is 2
0 MPa to 100 MPa, and the particle size to be removed is 0.2
2. The method according to claim 1, wherein the value is set to .about.10.0 .mu.m.
A method for producing the green tea beverage according to the above. (Invention according to claim 3) The method for producing a green tea beverage according to the present invention relates to the invention according to claim 1 or 2, wherein after the particles are removed, the bacteria are further removed.

The operation and effect of the method for producing a green tea beverage of the present invention will be clarified in the following embodiments of the present invention.

[0008]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a process chart of a method for producing a green tea beverage according to this embodiment. The method for producing a green tea beverage will be described based on this process chart. Extraction Step 100 g of green tea leaves are immersed in 3 liters of hot water at 80 ° C., and the components of the tea leaves are extracted for 5 minutes to obtain an extract.

[0010] It is preferable to perform the extraction while blowing an inert gas at the time of extraction from the viewpoint of preventing the tea extract from being oxidized. Tea husk removal process Removes the tea husks from which most of the umami components that cause the flavor have escaped. In this state, the extract is in a cloudy state. Homogenization treatment step 2 g of sodium ascorbate is added to the above extract,
A high-pressure homogenization treatment is performed at 50 MPa. In this state, cellulose, pectin and the like are mixed in the extract, and the clarity is not so high.

[0011] If the homogenization conditions are less than 20 MPa, the squeezed extraction from the fine particles cannot be performed sufficiently.
If the pressure exceeds 100 MPa, frictional heat is generated due to high pressure, and the extract is deteriorated by the heat. Particle removal treatment step After the homogenized extract was cooled to 30 ° C and filtered through a paper filter, the pore size was 10 µm, 3 µm, and 0.1 µm.
Filtration is performed through an 8 μ and 0.2 μ microfiltration membrane in order.
In this treatment step, the umami component passes through the microfiltration membrane, but the cellulose, pectin, etc. are removed without passing through the microfiltration membrane. In other words, after this process,
For the first time, the clarity is high and the flavor is excellent. Dilution Step The dilution liquid is added to the liquid obtained in the above step to produce 10 liters of green tea product liquid. Filtration and disinfection step The above-mentioned green tea product liquid is filtered through a disinfection filter having a pore size of 0.2 µ to produce a sterile liquid. This process turns into a sterile liquid, but since this sterile liquid has not been subjected to high-temperature sterilization, it has not been thermally degraded. Filling Step When the sterile liquid was filled in a transparent sealed container in an aseptic condition, a commercially available green tea beverage product could be produced.

This commercially available green tea beverage has a very good clarity when viewed through a transparent container, and has a very good flavor when drunk because it has not been thermally degraded. .

Next, an experiment was conducted by changing the conditions of the above homogenization treatment, and the flavor after the production was evaluated.

[0014]

[Table 1]

[0015] From Table 1, changes in the solid content, pH (pH) and flavor can be seen due to the homogenization pressure. However, in terms of flavor, a good green tea beverage product is obtained in the range of 20 to 100 MPa as described above. In particular, when the homogenizing pressure is 50 to 100 MPa, the umami component of the tea leaves is increased in the extract, and the flavor is further improved.

Subsequently, an experiment was conducted by changing the conditions of the particle removal treatment, and the clarity after the production was evaluated.

[0017]

[Table 2]

From Table 2, it can be seen that the pore diameters are 10 μm, 3 μm, 0.
Every time it passes through the microfiltration membrane of 8μ and 0.2μ, the clarification progresses and the turbidity becomes low as can be seen visually. In addition,
Turbidity is indicated on a spectrophotometer as the absorbance at 700 nm in a 10 mm cell.

In the method for producing a green tea beverage of the present invention, as is clear from Tables 1 and 2, the homogenization pressure in the homogenization treatment is preferably 20 MPa to 100 MPa, and the pore size of the microfiltration membrane in the particle removal treatment is 10 μm. It is concluded that:

[0020]

Since the present invention has the above-described configuration, it has the following effects.

From the contents described in the section of the embodiment of the invention, a method for producing a green tea beverage having high clarity and excellent flavor can be provided.

[Brief description of the drawings]

FIG. 1 is a process diagram of a method for producing a green tea beverage according to an embodiment of the present invention.

Claims (3)

[Claims] 1. A method for producing a green tea beverage, comprising subjecting an extract extracted from tea leaves to a homogenization treatment and then performing a slow particle treatment. 2. The homogenization conditions are 20 MPa to 100 MPa.
2. The method for producing a green tea beverage according to claim 1, wherein a is set to a and the particle size to be removed is set to 0.2 to 10.0 .mu.m. 3. The method for producing a green tea beverage according to claim 1, wherein a sterilization treatment is further performed after the particle removal treatment.