JP2003219800A - Half-fermented or fermented tea beverage of high catechin content - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of producing a tea beverage that has high catechin content, good flavor and taste, causes no loss of its intrinsic aroma or no unpleasant smell when it is heat-treated for sterilization, and minimizes miscellaneous tastes and bitter taste. <P>SOLUTION: The beverage is prepared by formulating the component (A), a polyphenol solution that is obtained by extracting the residue after green tea leaves are extracted with water at a temperature of <10°C with water at a temperature of ≥50°C and the component (B), an extract of half-fermented tea leaves or an extract of completely fermented tea leaves. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to semi-fermented tea or fermented tea-based beverages containing catechins in a high concentration and having a good flavor.

[0002]

2. Description of the Related Art Catechins contained in tea are known to have a cholesterol elevation suppressing action (Japanese Patent No. 1620943), an α-amylase activity inhibiting action (Japanese Patent No. 3018013), and the like. To obtain such physiological effects of catechins by drinking tea, it is necessary for an adult to drink 4 to 5 cups of tea per day (Food Industry, 35 (14), 26-30, 1992). ). Therefore, there has been a demand for the development of a beverage containing a high concentration of catechin, which can more easily ingest a large amount of catechins.

In order to mix catechins at a high concentration, there is a method of using an extract of green tea leaves containing a large amount of catechins. A method for further concentrating an extract of catechins from green tea leaves has been proposed. The concentrate of tea extract is
For example, it is a concentrate of an extract obtained by extracting tea leaves with hot water or a water-soluble organic solvent.
-219384, JP-A-4-20589, JP-A-5
-260907, JP-A-5-306279 and the like. Examples of commercially available products include "Polyphenon" by Tokyo Techno Foods Co., Ltd., "Theafran" by ITO EN Co., Ltd., "Sunphenon" by Taiyo Kagaku Co., Ltd., and the like. Concentrates of these tea extracts are roughly classified into two types, one is a concentrate of the tea extract or a concentrate spray-dried as it is, and the composition in the solid content is similar to that of the green tea leaf extract. On the other hand, concentrates of these extracts are purified by solvent extraction or using an adsorbent, etc., and it is presumed that catechins and their condensates and polymers are the main constituents.

There are several problems with increasing the catechins content of beverages using concentrates of these extracts. One is that when an unpurified tea extract concentrate is used, when the beverage is sterilized, the original scent derived from the extract concentrate and the occurrence of an "offensive odor" occur.
Furthermore, when trying to increase the content of catechins in beverages other than green tea, the "flavor of green tea" is brought together,
It is to give a feeling of strangeness to the taste of the beverage. It is not preferable that the type of beverage is limited when catechins are to be ingested easily and in large amounts. To avoid these problems, there is a method of using the above-mentioned purified catechins. However, these refined products are generally expensive, and there is a problem that a drink that can ingest a large amount of catechins cannot be obtained at low cost.

[0005]

The object of the present invention is to provide an original scent associated with sterilization derived from a green tea extract without impairing the flavor derived from the original beverage, even if a high concentration of catechins is contained. The purpose of the present invention is to provide a beverage that does not lose its odor and does not have an offensive odor.

[0006]

Means for Solving the Problems The present inventor
When a semi-fermented tea or fermented tea is blended with a polyphenol solution obtained by extracting the extraction residue after extraction with water of less than 0 ° C with warm water of 50 ° C or higher, the original aroma disappears due to heat sterilization, an offensive odor is generated, and green tea is produced. It was found that a beverage with a high catechin content and a good flavor can be obtained without imparting a flavor.

That is, the present invention comprises the following components (A) and (B): (A) A polyphenol obtained by extracting green tea leaves with water below 10 ° C. and extracting the extraction residue with warm water above 50 ° C. A beverage comprising the solution, (B) semi-fermented tea extract or fermented tea extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Green tea leaves used for extracting the polyphenol solution (A) used in the present invention include Camellia spp.
For example, C. sinensis, C. assamica and Yabukita species, or tea made from tea leaves obtained from hybrids thereof, sencha,
Examples include bancha, gyokuro, tencha, and tea in a kettle.

In the present invention, the green tea leaves are subjected to pretreatment extraction by contacting the green tea leaves with cold water of less than 10 ° C. 10 ° C
When water is extracted at the above temperature, highly hydrophilic components in catechins are significantly eluted, and the amount of polyphenol obtained by extraction from the extraction residue is significantly reduced. Further, although the reason is not clear, the resulting polyphenol itself has a strong bitterness, which makes it difficult to mix catechins in high concentrations in various beverages. In addition, it is difficult to prevent freezing and the energy consumption becomes large by extraction with water of less than -5 ° C. The water temperature for pretreatment is -5 to 9 ° C, and further -5
-8 degreeC, especially -5-5 degreeC are preferable.

The amount of water used for the extraction in the pretreatment is preferably 5 to 100 times by weight, more preferably 5 to 40 times by weight, that of green tea leaves. The extraction time depends on the extraction method and the scale at the time of extraction, but is preferably about 1 to 120 minutes, more preferably 1 to 100 minutes, still more preferably 1 to 80 minutes. The water used may be tap water, distilled water, ion-exchanged water, etc., but ion-exchanged water is preferred from the viewpoint of taste.

The extraction method of the pretreatment can be performed by a conventional method such as stirring extraction, countercurrent extraction, teabag-like extraction. In particular, a method in which tea leaves are packed in a column and cold water is allowed to pass through the column has good work efficiency when extraction is performed a plurality of times. In addition, water having a freezing point lowering action such as polyols and salts, or an organic acid or organic acid salt such as sodium ascorbate may be added to water at the time of extraction.
Alternatively, a method of extracting in a so-called non-oxidizing atmosphere while removing dissolved oxygen by boiling deaeration or aeration with an inert gas such as nitrogen gas may be used. PH of water used for pretreatment is 3
-7, especially 4-7 are preferable.

The green tea leaf which is the residue obtained by this pretreatment extraction is separated from the pretreatment extract and applied to the extraction of polyphenols.

The polyphenol solution (A) is obtained by extracting the extraction residue with warm water of 50 ° C. or higher.
Extraction with warm water of less than 50 ° C. is not preferable in that the extraction efficiency of catechins is not sufficient, and that the beverage containing the obtained polyphenol is prevented from offensive odor during sterilization and from preventing green tea flavor. An organic acid or organic acid salt such as sodium ascorbate, a pH adjuster, etc. may be added to the extract. The pH of the extract is 3 to 7, especially 4 to 7
Is preferred.

The main components extracted in the extraction here are catechins, and it is preferable to select the extraction temperature according to the composition of the desired catechins. Extraction at 60 to 100 ° C is preferable from the viewpoint of extraction efficiency, 70 to 100 ° C
Is more preferable.

The amount of water used for this extraction is preferably 5 to 40 times, especially 5 to 25 times the dry weight of the extraction residue. The extraction time depends on the extraction method and the scale at the time of extraction, but is preferably 1 to 60 minutes, more preferably 1 to 40 minutes for the purpose of suppressing the occurrence of miscellaneous taste associated with high temperature extraction.
Minutes, more preferably 1 to 30 minutes. As the extraction method, the same method as the extraction in the pretreatment can be adopted.

Immediately after the extraction, the polyphenol solution (A) thus obtained contained unpolymerized catechins in an amount of 0.
01 to 4% by weight, more preferably 0.01 to 2% by weight, especially 0.
It is preferably contained in an amount of 1 to 2% by weight. The non-polymer catechins in the present invention, catechin, gallocatechin, catechin gallate, non-epicatechins such as gallocatechin gallate and epicatechin, epigallocatechin, epicatechin gallate, epicatechins such as epigallocatechin gallate It is a collective term. Further, the content (gallate ratio) of gallate in the non-polymerized catechins is 45.
~ 65 wt%, more preferably 45-60 wt%, especially 45-5
It is preferably 7% by weight. Here, the gallate ratio is a value obtained by dividing the total amount of catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate by the total amount of the above eight catechins.

The polyphenol solution (A) thus obtained may be used as it is or after being subjected to a purification treatment such as filtration, to produce a beverage, or it may be concentrated by spray-drying, freeze-drying, membrane-concentrating or the like. After sterilization, it may be used for blending into beverages and the like.

As the semi-fermented tea extract or fermented tea extract (B) used in the present invention, oolong tea, black tea, puar tea and the like are preferable, and oolong tea and black tea are particularly preferable.

The increase in bitterness and astringency due to the high concentration of catechins contained in the polyphenol solution (A) is compatible with the flavors of semi-fermented tea and fermented tea, and it is possible to produce a beverage in which a large amount of catechins can be easily consumed. It will be possible. That is, by blending the polyphenol solution (A), it is possible to manufacture various beverages containing high-concentration catechins that suppress the generation of offensive odors during heating and enhance the oolong tea and black tea feelings of oolong tea and black tea. Become.

The beverage of the present invention contains the above polyphenol solution (A) in an amount of 0.092 to 0.5% by weight, and more preferably 0.092 to 0.5% by weight of catechins which are non-polymers and are dissolved in water. 0.1-0.4% by weight, in particular 0.1-0.
The content is preferably 3% by weight, particularly 0.14 to 0.3% by weight. Within this range, a large amount of catechins can be easily ingested both from the aspect of taste and the drinking dose of the beverage. Moreover, the gallate ester content of catechin in the non-polymerized catechins of the beverage of the present invention is 45 to 65% by weight, further 45 to 60% by weight from the viewpoint of bitterness prevention and physiological effects.
Particularly, 45 to 57% by weight is preferable.

In the beverage of the present invention, in addition to the tea-derived component,
Antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, bitterness modifiers, acidulants, pH
Additives such as regulators and quality stabilizers may be blended alone or in combination.

For example, as the sweetener, sugar, glucose,
Examples include fructose, isomerized sugar, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, and galactooligosaccharide. Examples of the bitterness adjusting agent include cyclic dextrin typified by cyclodextrin. As the cyclic dextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclic dextrin is contained in the beverage of the present invention in an amount of 0.05 to 0.5% by weight, preferably 0.05 to 0.4% by weight. As acidulant, in addition to fruit juice extracted from natural ingredients, citric acid,
Examples include tartaric acid, malic acid, lactic acid, fumaric acid and phosphoric acid. Inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate, and the like, and organic acids and organic acid salts include citric acid, succinic acid, itaconic acid, malic acid, sodium citrate. Etc.

Further, ascorbic acid or its salt as an antioxidant can be added to the beverage of the present invention in the extraction step or after the extraction. The concentration of ascorbic acid or its salt in the beverage is 0.0 in terms of the antioxidant effect and taste.
1 to 0.2% by weight is preferable, and 0.02 is more preferable.
˜0.15% by weight, more preferably 0.03 to 0.1% by weight.

The beverage of the present invention is preferably a packaged beverage, and the container used is a molded container containing polyethylene terephthalate as a main component (so-called P), as in general beverages.
ET bottles), metal cans, paper containers combined with metal foils and plastic films, bottles and the like. The term "packaged beverage" as used herein means one that can be drunk without dilution.

In the case of a packaged beverage, for example, when it can be sterilized by heating after being filled in a container such as a metal can, it is produced under the sterilization conditions stipulated in the Food Sanitation Law such as retort sterilization. For those that cannot be sterilized by retort, such as PET bottles and paper containers, the sterilization conditions equivalent to the above,
For example, a method of sterilizing with a plate heat exchanger or the like at high temperature for a short time, then cooling to a certain temperature and filling the container is adopted. Further, aseptically, another component may be mixed and filled in the filled container.

[0026]

[Example] Measurement of catechins A beverage filtered through a filter (0.8 µm) was used as a high performance liquid chromatograph manufactured by Shimadzu Corporation (model SCL-10AV).
P) using octadecyl group-introduced packed column for liquid chromatograph L-column TM ODS (4.6 mm
Φ × 250mm: manufactured by Chemical Substance Evaluation and Research Institute)
Was mounted and the column temperature was 35 ° C. and the gradient method was used. The mobile phase solution A was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the solution B was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

Example 1 100 g of green tea leaves were packed in an extraction column having an inner diameter of 7 cm and a height of 40 cm, and 1500 mL of 0 ° C. cold water was circulated at 500 mL / min for 10 minutes to pretreat the tea leaves. After removing the circulating liquid, 1500 mL of warm water at 70 ° C. was circulated at 500 mL per minute for 20 minutes for extraction. After the extraction, 1357 mL of the extract was collected and immediately cooled with ice water to obtain a polyphenol solution. The catechin concentration in the polyphenol solution was 474 mg / 100 mL.

100 g of oolong tea leaves (colored seeds) were added to 3000 mL of warm water at 90 ° C., and extraction was carried out for 5 minutes while stirring. The extract was cooled with ice water, and then filtered with No. 2 filter paper (two sheets). 2631 g of extract was obtained. The concentration of polyphenols in the extract by the tartaric acid-iron method is 285 mg / 1
It was 00 mL. This was used as an oolong tea extract.

210 g of oolong tea extract, 212 g of polyphenol solution, 2.88 g of β-cyclodextrin, 0.8 g of ascorbic acid and 300 g of ion-exchanged water were added,
The pH was adjusted to 6.2 with a 5% aqueous sodium hydrogen carbonate solution, and ion-exchanged water was further added to give a total amount of 800 g. Fill this in a can, 121
Sterilization was carried out at 20 ° C for 20 minutes to obtain the beverage of Example 1. The catechin concentration in the beverage was 144 mg / 100 mL.

Example 2 According to Table 1, a polyphenol solution was obtained in the same manner as in Example 1. 100 g of black tea leaves (darjeeling) was added to 3000 mL of warm water at 60 ° C., and extraction was performed for 3 minutes while stirring. The extract was cooled with ice water, and then filtered with No. 2 filter paper (two sheets). 2629 g of extract was obtained, and the concentration of polyphenols in the extract was 145 mg / 100 mL. This was used as a black tea extract.

210 g of black tea extract, 236 g of polyphenol liquid, 2.88 g of β-cyclodextrin, 0.8 g of ascorbic acid, and 300 g of ion-exchanged water were added, and 5
% Sodium bicarbonate aqueous solution to pH 6.2, and ion-exchanged water was added to make the total amount 800 g. Fill this in a can, 121
Sterilization was performed at 20 ° C. for 20 minutes to obtain the beverage of Example 2. The catechin concentration in the beverage was 142 mg / 100 mL.

Example 3 According to Table 1, a black tea beverage was obtained in the same manner as in Example 2. The catechin concentration in the beverage was 133 mg / 100 mL.

Comparative Examples 1, 2, and 3 According to Table 1, oolong tea beverages were prepared in the same manner as in Example 1 to obtain beverages of Comparative Examples 1, 2, and 3. The concentrations of catechins in the beverage were 139 mg / 100 mL and 134, respectively.
It was mg / 100 mL and 139 mg / 100 mL.

Comparative Examples 4 and 5 Black tea beverages were prepared in the same manner as in Example 2 according to Table 1 to obtain beverages of Comparative Examples 4 and 5. The concentration of catechins in the beverage was 133 mg / 100 mL and 148 mg /
It was 100 mL.

Sensory evaluation The beverage of the present invention (Examples 1, 2, 3) and the comparative beverage (Comparative Examples 1, 2, 3,
4, 5) were evaluated. The evaluation items are the scent of beverage base, the strength of heat sterilization odor, the strength of miscellaneous taste, and the strength of bitterness, and the evaluation results are shown in Table 1.

In Example 1, the oolong tea had a rich aroma, the bitterness was moderate, and the taste of green tea was not recognized, and the taste was refreshing. In Examples 2 and 3, the scent of black tea was rich, the bitterness was moderate, and the taste of green tea was not recognized and it was a refreshing taste.

In Comparative Example 1, the scent of oolong tea disappeared, and the odor of heat sterilization was recognized. The bitterness was strong, and the miscellaneous tastes other than oolong tea were noticeable. In Comparative Example 2, the odor of oolong tea was a little worse and the bitterness was moderate, but a miscellaneous taste other than oolong tea was recognized. In Comparative Example 3, the odor of oolong tea was deteriorated, the bitterness was strong, and the miscellaneous tastes other than oolong tea were noticeable. In Comparative Example 4, the scent of black tea was weakened, and the aftertaste was accompanied by the edgy feeling derived from green tea. Regarding Comparative Example 5, a strong offensive odor was observed, and a strong bitterness and a harsh taste remained in the aftertaste.

[0038]

[Table 1]

[0039]

EFFECTS OF THE INVENTION According to the present invention, a beverage having a high catechin concentration, a good flavor, no loss of the original aroma and odor during sterilization, and a reduced taste and bitterness can be obtained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Koichi Naito             Kao Stock Association 2-1-3 Bunka, Sumida-ku, Tokyo             Company research institute F term (reference) 4B027 FB08 FB10 FB13 FC06 FE06                       FK09 FP72 FP85

Claims (4)

[Claims] 1. The following components (A) and (B): (A) A polyphenol solution obtained by extracting green tea leaves with water below 10 ° C. and extracting the extraction residue with warm water above 50 ° C., ( B) A beverage containing a semi-fermented tea extract or a fermented tea extract. 2. The non-polymer catechins are added in an amount of 0.092-0.
The beverage according to claim 1, which contains 5% by weight. 3. 45 to 65% by weight of non-polymer catechins
The beverage according to claim 2, wherein is a gallic acid ester of catechins. 4. The beverage according to claim 1, wherein the semi-fermented tea extract or fermented tea extract is oolong tea or black tea.