JP2004329021A - Method for producing cinnamon-containing black tea beverage - Google Patents
Method for producing cinnamon-containing black tea beverage Download PDFInfo
- Publication number
- JP2004329021A JP2004329021A JP2003125499A JP2003125499A JP2004329021A JP 2004329021 A JP2004329021 A JP 2004329021A JP 2003125499 A JP2003125499 A JP 2003125499A JP 2003125499 A JP2003125499 A JP 2003125499A JP 2004329021 A JP2004329021 A JP 2004329021A
- Authority
- JP
- Japan
- Prior art keywords
- cinnamon
- black tea
- component
- extracting
- black
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、シナモン入り紅茶飲料の新規な製造方法に関するものである。
【０００２】
【従来の技術】
シナモン入り紅茶飲料を工業的に製造する場合、従来においては、紅茶原料から紅茶成分を抽出し、この紅茶抽出液にシンナミックアルデヒドやオイゲノールを主成分としたいわゆるシナモン香料を調合段階で添加することにより、シナモン風味を有する紅茶飲料を得る製法が用いられてきた。しかしながら、香料を添加する方法では、シナモンの香りに近いものは得られるものの、風味は本物のシナモンを用いた場合と異なり、満足のいくものではなかった。
【０００３】
一方、本物のシナモンを用いたシナモン入り嗜好飲料の工業的製造方法としては、粉砕したコーヒー豆とシナモン粉末とを特定比率で配合してなる混合物を熱水で抽出する製法が公知である（例えば、特許文献１および特許文献２参照）。しかしながら、かかる製法をシナモン入り紅茶の製造に転用した場合、シナモンと紅茶葉を同時に抽出するため、紅茶の香味とシナモンの風味の強さとを調節することが困難であり、各々に最適な条件で抽出することができない。
【０００４】
このように、紅茶の香味を損なうことなく本物のシナモンから得られる良好なシナモン風味を有する紅茶飲料の製造方法は未だ提供されていなかったのが現状である。
【０００５】
【特許文献１】
特開平８−３８０５３号公報
【０００６】
【特許文献２】
特開平７−１４３８５０号公報
【０００７】
【発明が解決しようとする課題】
本発明は、上記問題点に鑑み開発されたものであり、紅茶の香味を損なうことなく本物のシナモンから得られる良好なシナモン風味を有するシナモン入り紅茶飲料の製造方法を提供することを目的とする。
【０００８】
【課題を解決するための手段】
本発明者等は、本物のシナモンを用いたシナモン入り紅茶飲料の製造方法について鋭意研究を重ねた結果、紅茶成分とシナモン成分を別々に抽出・濾過し、調合段階でこれらを混合することにより、上記課題を解決できることを見出し、本発明を完成するに至った。すなわち、紅茶成分とシナモン成分とを別々に抽出することにより、紅茶成分とシナモン成分それぞれについて最適条件で抽出することができ、更にはシナモン成分の抽出時には重曹を添加することなく、紅茶成分の抽出時においてのみ重曹を添加することが可能となるため、紅茶の香味を損なうことなく、良好なシナモン風味が得られることを見出し、本発明を完成した物である。
【０００９】
すなわち、本発明は、紅茶葉から紅茶成分を、シナモン原料からシナモン成分を、それぞれ別々に抽出し、得られた紅茶成分とシナモン成分を混合することを特徴とするシナモン入り紅茶飲料の製造方法であって、紅茶葉から紅茶成分を抽出する際に重曹を添加し、シナモン原料からシナモン成分を抽出する際には重曹を添加しない、シナモン入り紅茶飲料の製造方法である。
【００１０】
本発明において紅茶成分の抽出は７０〜９５℃の範囲で行われることが好ましく、シナモン成分の抽出は５０〜９５℃の範囲で行われることが好ましい。
【００１１】
また、本発明において紅茶成分の抽出時における重曹の添加量は、紅茶抽出液に対して１００ｐｐｍ〜１０００ｐｐｍの範囲であることが好ましい。
【００１２】
【発明の実施の形態】
以下、本発明を詳細に説明する。
本発明は、本物のシナモン原料を用いたシナモン入り紅茶飲料の製造方法であって、紅茶成分とシナモン成分を別々に抽出後、両成分を混合することを特徴とするものである。紅茶成分とシナモン成分それぞれについて最適条件で抽出することができる点、更にはシナモン成分の抽出時には重曹を添加することなく、紅茶成分の抽出時においてのみ重曹を添加することが可能となる点に本発明の最大の利点が見出される。これにより、紅茶の優れた香味を損なうことなく、良好なシナモンの風味を有するシナモン入り紅茶飲料の提供が可能となる。
【００１３】
紅茶成分の抽出時において重曹を添加することは優れた紅茶の香味を得ると共に、クリームダウンを抑制するために重要であり、一方、シナモン抽出時において重曹を添加しないことはシナモンの風味を生かすために重要である。
【００１４】
以下、本発明における紅茶成分並びにシナモン成分の抽出条件について説明する。
【００１５】
本発明において紅茶葉から紅茶成分を抽出する際の抽出温度は、好ましくは７０〜９５℃、より好ましくは８０〜９５℃であり、抽出時間は、好ましくは６〜１１分、より好ましくは６〜９分である。また、紅茶成分の抽出時における重曹の添加量は、紅茶抽出液に対して好ましくは１００ｐｐｍ〜１０００ｐｐｍである。
【００１６】
次いでシナモン成分の抽出条件について説明する。本発明においてシナモン成分の抽出に用いるシナモン原料の形態は特に限定されるものではなく、小枝状のものでもよいし、粉砕されたパウダー状のものでもよい。シナモン原料からシナモン成分を抽出する際の抽出温度、抽出時間は、原料の形態に応じて適宜決定することができる。例えばシナモンパウダーを使用する場合、その粉砕粒度はろ過時に目詰まりがなく、効率よくシナモン成分を抽出できるような粒度であればよく、例えばＪＩＳ６０メッシュをパスする粒度のシナモンが９５質量％の含有率で含まれているものである。また、好ましい抽出温度は５０〜９５℃、より好ましくは６０〜８０℃であり、好ましい抽出時間は６〜２２分、より好ましくは９〜１５分である。
【００１７】
本発明においては、舌触り、のどごし等の観点から、抽出液をろ過することが好ましい。紅茶成分とシナモン成分を別々に抽出、ろ過した後に両成分を混合してもよいし、紅茶成分とシナモン成分を混合した後にろ過してもよい。
【００１８】
【実施例】
以下に実施例を挙げて本発明を更に詳細に説明するが、実施例は例示のために提示するものであって、どのようにも本発明を限定することを意図するものではない。
【００１９】
（１）シナモンの最適抽出条件の検討
シナモンの抽出効率が約１２％となるように、抽出温度および時間をそれぞれ調整し、シナモン成分を抽出した。その抽出されたシナモン抽出液の風味の特徴を調べることにより、シナモンの最適抽出条件（抽出温度、抽出時間）を検討した。また、風味に及ぼす重曹の影響についても同時に検討した。
【００２０】
＜試験方法＞
市販のシナモンパウダー２ｇに純水１００ミリリットル（以下、「ｍＬ」と表記する。）を加え、シナモンの抽出効率が約１２％となるよう抽出温度および時間を調整した。その際、１分毎に３０秒間撹拌しながらシナモン成分を抽出した。その後、得られたシナモン抽出液を２０℃まで冷却して微細ろ過し、純水を加えて１０００ｍＬにメスアップして調整した。同様にして、シナモンパウダー２ｇに重曹５５ｍｇを添加した処理水１００ｍＬを加え、同様にシナモン成分を抽出した。なお、重曹を添加して抽出した場合、前記シナモン抽出液にビタミンＣを添加してｐＨを前記重曹無添加抽出のものと同程度に調整する以外は、同様に調製した。
【００２１】
シナモンの抽出条件及び検討結果を各々表１、表２に示す。なお、官能評価は、伊藤園株式会社内１０名のパネラーによる香り、味のブラインドテストにより行った。
【００２２】
【表１】
【表２】
（２）紅茶の最適抽出条件の検討
紅茶を様々な温度及び時間で重曹抽出し、それぞれの紅茶抽出液の香味の特徴、色調及び透過度を調べることにより、シナモンの成分抽出とは分けて紅茶成分を抽出する場合についての最適抽出条件（抽出温度、抽出時間）を検討した。また、９５℃において重曹無添加で紅茶を抽出し、重曹の影響についても検討した。
【００２５】
紅茶（品種：アッサム）２１ｇに重曹３５０ｍｇを添加した後、純水６３０ｍＬ（３０倍量）を加え、紅茶の抽出効率が約３３％となるよう抽出温度および時間をそれぞれ調整した。その際、１分毎に３０秒間撹拌しながら紅茶成分を抽出した。その後、得られた紅茶抽出液を２０℃まで冷却して微細ろ過し、純水を加え１０００ｍＬにメスアップして調整した。同様にして、紅茶（品種：アッサム）２１ｇに純水６３０ｍＬ（３０倍量）を加え、同様に抽出した。なお、重曹無添加抽出の場合、前記紅茶抽出液に重曹を添加してｐＨを前記重曹添加抽出のものと同程度にする以外は同様に調製した。
【００２６】
紅茶の抽出条件を表３に、検討結果を表４および表５に示す。なお、表４に示す官能評価は、伊藤園株式会社内１０名のパネラーによる香り、味のブラインドテストにより行った。また、表５は色差計（メーカー名：日本電色、型番：ＳＥ２０００）にてＬ、ａ、ｂ値を、分光光度計（メーカー名：島津製作所、型番：ＰＲ−１）にて６６０ｎｍのＡＢＳ値を測定した結果である。
【００２７】
【表３】
【表４】
【表５】
以上の結果から、紅茶は低温度域の抽出では、官能的にもボディー感（紅茶感）が弱く、紅茶の特徴的な渋味も弱くなる傾向にあり、紅茶飲料には適さないと考えられる。
【００３１】
一方、重曹無添加抽出は、渋味が極めて強くなる傾向にあることがわかる。
【００３２】
また、定性分析において重曹無添加抽出は、透過度が極端に低くなった。これはクリームダウンがおきているためと推測され、かかる結果より紅茶抽出における重曹添加は紅茶抽出液のクリームダウンを防ぐための有効な手段であると考えられる。
【００３３】
（３）紅茶とシナモンを別々に抽出した場合と同時に抽出した場合との比較検討
紅茶とシナモンを別々に抽出した本発明に係るシナモンミルクティーと、紅茶とシナモンを同時に抽出したシナモンミルクティーとを製造し、製造方法の相違による香味の特徴について検討した。なお、各々の製造方法において重曹抽出と重曹無添加抽出を実施した。
【００３４】
紅茶及びシナモンの抽出条件、およびシナモンミルクティーの原料配合を各々表６および表７に、検討結果を表８および表９に示す。
【００３５】
【表６】
【表７】
【表８】
【表９】
以上の結果から、紅茶とシナモンとを別々に抽出すると、紅茶のボディ感が強く、ミルクに負けない適度な渋味があり、なおかつシナモンの甘い香りがあり辛みがほど良く感じられ、さらに紅茶とのバランスも良い傾向となる。これに対し、紅茶とシナモンとを同時に抽出すると、紅茶もしくはシナモンのいずれかの香味が悪く、この影響を受け紅茶とシナモンとのバランスも悪くなる傾向にあり、紅茶飲料には適さないと考えられる。
【００４０】
（４）シナモンパウダーを取り除いた場合と取り除かない場合との比較検討
シナモン抽出液から、シナモンパウダー（粉末）を取り除いたシナモン入りミルクティと取り除かないシナモン入りミルクティとを製造し、両者について香味の比較検討を行った。
【００４１】
その結果、シナモンを取り除かない製品は、舌触りにざらつき感があり、のどごしも非常に悪く飲みずらかった。一方、抽出液からシナモンを取り除いた製品は、舌触り、のどごしともになめらかで飲みやすかった。
【００４２】
【発明の効果】
本発明の製造方法によれば、紅茶成分とシナモン成分それぞれについて最適条件で抽出することができ、更にはシナモン成分の抽出時には重曹を添加することなく紅茶成分の抽出時に重曹を添加することが可能となるため、紅茶の優れた香味を損なうことなく、良好なシナモンの風味を有するシナモン入り紅茶飲料の提供が可能となった。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a novel method for producing a cinnamon-containing black tea beverage.
[0002]
[Prior art]
In the case of manufacturing a cinnamon-containing black tea beverage industrially, conventionally, a black tea component is extracted from black tea raw materials, and a so-called cinnamon fragrance containing cinnamic aldehyde or eugenol as a main component is added to the black tea extract at the preparation stage. Thus, a method for obtaining a black tea beverage having a cinnamon flavor has been used. However, with the method of adding a fragrance, although a cinnamon-like scent can be obtained, the flavor is not satisfactory, unlike the case of using real cinnamon.
[0003]
On the other hand, as an industrial production method of a cinnamon-containing favorite beverage using real cinnamon, a production method of extracting a mixture of ground coffee beans and cinnamon powder in a specific ratio with hot water is known (for example, , Patent Documents 1 and 2). However, when such a manufacturing method is diverted to the production of black tea containing cinnamon, it is difficult to control the flavor of black tea and the strength of the flavor of cinnamon because cinnamon and black tea leaves are extracted at the same time. Cannot be extracted.
[0004]
As described above, at present, a method for producing a black tea beverage having a good cinnamon flavor obtained from real cinnamon without impairing the flavor of the black tea has not yet been provided.
[0005]
[Patent Document 1]
JP-A-8-38053
[Patent Document 2]
JP-A-7-143850
[Problems to be solved by the invention]
The present invention has been developed in view of the above problems, and has an object to provide a method for producing a cinnamon-containing black tea beverage having a good cinnamon flavor obtained from genuine cinnamon without impairing the flavor of black tea. .
[0008]
[Means for Solving the Problems]
The present inventors have conducted intensive studies on a method for producing a cinnamon-containing black tea beverage using genuine cinnamon.As a result, the tea component and the cinnamon component were separately extracted and filtered, and by mixing these at the preparation stage, The inventors have found that the above problems can be solved, and have completed the present invention. In other words, by extracting the black tea component and the cinnamon component separately, it is possible to extract the black tea component and the cinnamon component under the optimum conditions, respectively. It has been found that since it is possible to add baking soda only at the time, a good cinnamon flavor can be obtained without impairing the flavor of black tea, and the present invention has been completed.
[0009]
That is, the present invention relates to a method for producing a cinnamon-containing black tea beverage characterized by extracting a black tea component from black tea leaves and a cinnamon component from a cinnamon raw material, and mixing the obtained black tea component and the cinnamon component. This is a method for producing a cinnamon-containing black tea beverage, in which baking soda is added when extracting a black tea component from black tea leaves and no baking soda is added when extracting a cinnamon component from a cinnamon raw material.
[0010]
In the present invention, the extraction of the black tea component is preferably performed in the range of 70 to 95 ° C, and the extraction of the cinnamon component is preferably performed in the range of 50 to 95 ° C.
[0011]
In the present invention, the amount of sodium bicarbonate added during the extraction of the black tea component is preferably in the range of 100 ppm to 1000 ppm based on the black tea extract.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
The present invention relates to a method for producing a cinnamon-containing black tea beverage using a real cinnamon raw material, wherein a black component and a cinnamon component are separately extracted, and then both components are mixed. The fact that both tea and cinnamon components can be extracted under optimum conditions, and that baking soda can be added only during tea extraction without the need to add baking soda during cinnamon extraction The greatest advantage of the invention is found. This makes it possible to provide a cinnamon-containing black tea beverage having a good cinnamon flavor without impairing the excellent flavor of the black tea.
[0013]
Adding baking soda during the extraction of black tea ingredients is important for obtaining excellent black tea flavor and suppressing cream down, while not adding baking soda during cinnamon extraction takes advantage of the cinnamon flavor. Is important.
[0014]
Hereinafter, the conditions for extracting the black tea component and the cinnamon component in the present invention will be described.
[0015]
In the present invention, the extraction temperature at the time of extracting black tea components from black tea leaves is preferably 70 to 95 ° C, more preferably 80 to 95 ° C, and the extraction time is preferably 6 to 11 minutes, more preferably 6 to 95 ° C. 9 minutes. The amount of sodium bicarbonate added during the extraction of the black tea component is preferably 100 ppm to 1000 ppm based on the black tea extract.
[0016]
Next, the conditions for extracting the cinnamon component will be described. In the present invention, the form of the cinnamon raw material used for extracting the cinnamon component is not particularly limited, and may be in the form of twigs or pulverized powder. The extraction temperature and extraction time for extracting the cinnamon component from the cinnamon raw material can be appropriately determined according to the form of the raw material. For example, in the case of using cinnamon powder, the crushed particle size may be a particle size that does not cause clogging at the time of filtration and a cinnamon component can be efficiently extracted. For example, cinnamon having a particle size that passes JIS60 mesh is 95% by mass. It is included in. The preferred extraction temperature is 50 to 95 ° C, more preferably 60 to 80 ° C, and the preferred extraction time is 6 to 22 minutes, more preferably 9 to 15 minutes.
[0017]
In the present invention, it is preferable to filter the extract from the viewpoints of tongue feel, throat and the like. The black component and the cinnamon component may be separately extracted and filtered, and then both components may be mixed. Alternatively, the black component and the cinnamon component may be mixed and then filtered.
[0018]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples, but the Examples are presented for illustrative purposes and are not intended to limit the present invention in any way.
[0019]
(1) Examination of optimum cinnamon extraction conditions The cinnamon component was extracted by adjusting the extraction temperature and time, respectively, so that the cinnamon extraction efficiency was about 12%. By examining the flavor characteristics of the extracted cinnamon extract, the optimal cinnamon extraction conditions (extraction temperature and extraction time) were examined. The effect of baking soda on flavor was also studied at the same time.
[0020]
<Test method>
100 ml of pure water (hereinafter referred to as “mL”) was added to 2 g of commercially available cinnamon powder, and the extraction temperature and time were adjusted so that the extraction efficiency of cinnamon was about 12%. At that time, the cinnamon component was extracted while stirring for 30 seconds every minute. Thereafter, the obtained cinnamon extract was cooled to 20 ° C., finely filtered, adjusted to 1000 mL by adding pure water, and adjusted. Similarly, 100 mL of treated water obtained by adding 55 mg of sodium bicarbonate to 2 g of cinnamon powder was added, and the cinnamon component was similarly extracted. When sodium bicarbonate was added for extraction, the same preparation was carried out except that vitamin C was added to the cinnamon extract and the pH was adjusted to the same level as that of the extract without sodium bicarbonate.
[0021]
Tables 1 and 2 show the cinnamon extraction conditions and examination results, respectively. In addition, the sensory evaluation was performed by the blind test of aroma and taste by ten panelists in ITO EN Co., Ltd.
[0022]
[Table 1]
[Table 2]
(2) Examination of the optimal extraction conditions for black tea Black tea is extracted separately from cinnamon components by extracting black tea with sodium bicarbonate at various temperatures and times and examining the flavor characteristics, color tone and permeability of each black tea extract. The optimal extraction conditions (extraction temperature, extraction time) for extracting the components were examined. In addition, black tea was extracted at 95 ° C. without adding baking soda, and the effect of baking soda was also examined.
[0025]
After adding 350 mg of sodium bicarbonate to 21 g of black tea (variety: Assam), 630 mL (30 times the amount) of pure water was added, and the extraction temperature and time were adjusted so that the black extraction efficiency was about 33%. At this time, the black tea component was extracted while stirring for 30 seconds every minute. Thereafter, the obtained black tea extract was cooled to 20 ° C., finely filtered, and purified water was added thereto to adjust the volume to 1000 mL. Similarly, 630 mL (30-fold amount) of pure water was added to 21 g of black tea (variety: Assam), and extraction was performed in the same manner. In the case of extraction without baking soda, the same preparation was performed except that baking soda was added to the black tea extract to make the pH the same as that of the extraction with baking soda.
[0026]
Table 3 shows the conditions for extracting black tea, and Tables 4 and 5 show the examination results. In addition, the sensory evaluation shown in Table 4 was performed by blind test of aroma and taste by ten panelists in ITO EN Co., Ltd. Table 5 shows L, a, and b values using a color difference meter (manufacturer: Nippon Denshoku, model number: SE2000), and 660 nm ABS using a spectrophotometer (manufacturer: Shimadzu Corporation, model number: PR-1). It is the result of measuring the value.
[0027]
[Table 3]
[Table 4]
[Table 5]
From the above results, it is considered that black tea tends to have a weak body feeling (tea feeling) and a characteristic astringency of black tea when extracted in a low temperature range, and is not suitable for black tea beverages. .
[0031]
On the other hand, it can be seen that the extraction without baking soda tends to have an extremely strong astringency.
[0032]
In addition, in the qualitative analysis, the extraction without baking soda showed extremely low permeability. This is presumed to be due to cream down, and from these results, it is considered that the addition of baking soda in the black tea extraction is an effective means for preventing the black down of the black tea extract.
[0033]
(3) Comparative study with a case where tea and cinnamon were separately extracted A case where cinnamon milk tea according to the present invention where tea and cinnamon were separately extracted and cinnamon milk tea where tea and cinnamon were simultaneously extracted It was manufactured, and the characteristics of flavor due to the difference in the manufacturing method were examined. In each production method, baking soda extraction and baking soda-free extraction were performed.
[0034]
Tables 6 and 7 show the conditions for extracting black tea and cinnamon, and the raw materials for cinnamon milk tea, and Tables 8 and 9 show the results of the examination.
[0035]
[Table 6]
[Table 7]
[Table 8]
[Table 9]
From the above results, when tea and cinnamon are extracted separately, the body feeling of the tea is strong, there is a moderate astringency comparable to milk, and there is a sweet aroma of cinnamon and the pungency is felt moderately, The balance tends to be good. On the other hand, when black tea and cinnamon are extracted at the same time, the flavor of either black tea or cinnamon is poor, and the balance between black tea and cinnamon tends to be poor due to this effect, which is considered unsuitable for black tea beverages .
[0040]
(4) Comparison between the case where cinnamon powder is removed and the case where cinnamon powder is not removed From the cinnamon extract, milk tea with cinnamon powder (powder) is removed and milk tea with cinnamon is not removed. Was done.
[0041]
As a result, the product from which cinnamon was not removed had a rough texture to the touch, and the throat was very bad and difficult to swallow. On the other hand, the product from which the cinnamon was removed from the extract was smooth and easy to drink, with a pleasant texture and sensation.
[0042]
【The invention's effect】
According to the production method of the present invention, it is possible to extract each of the black tea component and the cinnamon component under optimum conditions, and it is possible to add the baking soda at the time of extracting the black tea component without adding the baking soda during the extraction of the cinnamon component. Therefore, it is possible to provide a cinnamon-containing black tea beverage having a good cinnamon flavor without impairing the excellent flavor of the black tea.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003125499A JP3816896B2 (en) | 2003-04-30 | 2003-04-30 | Production method of tea drink with cinnamon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003125499A JP3816896B2 (en) | 2003-04-30 | 2003-04-30 | Production method of tea drink with cinnamon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2004329021A true JP2004329021A (en) | 2004-11-25 |
| JP3816896B2 JP3816896B2 (en) | 2006-08-30 |
Family
ID=33502750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003125499A Expired - Lifetime JP3816896B2 (en) | 2003-04-30 | 2003-04-30 | Production method of tea drink with cinnamon |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3816896B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013215130A (en) * | 2012-04-09 | 2013-10-24 | Mitsubishi Shoji Foodtech Co Ltd | Method of enhancing flavor of food and drink |
| CN111631280A (en) * | 2020-07-06 | 2020-09-08 | 余庆县玉龙茶业有限公司 | Processing method for reducing bitter taste of black tea |
| CN112772751A (en) * | 2019-11-11 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea manufacturing method |
| CN112772749A (en) * | 2019-11-08 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea |
-
2003
- 2003-04-30 JP JP2003125499A patent/JP3816896B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013215130A (en) * | 2012-04-09 | 2013-10-24 | Mitsubishi Shoji Foodtech Co Ltd | Method of enhancing flavor of food and drink |
| CN112772749A (en) * | 2019-11-08 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea |
| CN112772751A (en) * | 2019-11-11 | 2021-05-11 | 广涵科技有限公司 | Cinnamon tea manufacturing method |
| CN111631280A (en) * | 2020-07-06 | 2020-09-08 | 余庆县玉龙茶业有限公司 | Processing method for reducing bitter taste of black tea |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3816896B2 (en) | 2006-08-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5378637B2 (en) | Super finely ground tea leaf dispersion and food and drink containing the same | |
| JP2009082086A (en) | Cereal tea drink | |
| JP2017000135A (en) | Smoothly going down high-concentration tea-originated grain-containing bottled or canned tea beverage | |
| JP4312820B1 (en) | Instant green tea | |
| KR101521015B1 (en) | Method of making GABA rice bean curd | |
| JP6581228B2 (en) | Container-packed tea beverage containing highly concentrated tea-derived particles with excellent throat feel | |
| JP2004329021A (en) | Method for producing cinnamon-containing black tea beverage | |
| KR101454668B1 (en) | Coffee drink composition containing a steaming coffee extract and a low-temperature coffee extract, and method of preparing the same | |
| JP4418846B2 (en) | Instant green tea | |
| JP3153082B2 (en) | Green tea beverage manufacturing method | |
| KR102614234B1 (en) | Coffee tea composition containing agarwood | |
| JPWO2020016977A1 (en) | Coffee flavoring agent | |
| JP6018261B1 (en) | Container-packed tea beverage containing highly concentrated tea-derived particles with excellent throat feel | |
| JP7505887B2 (en) | Method for producing tea extract | |
| KR101535214B1 (en) | Tea containing kelp, ancient rice and unpolished rice and method manufacturing mehtod thereof | |
| KR100811464B1 (en) | A method of preparing a powder green tea with excellent taste | |
| KR20030051979A (en) | A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method | |
| JPH03228646A (en) | Instant powdered tea for controlling aging and production thereof | |
| JP2004267078A (en) | Method for producing barley tea imparted with physiologically active substance | |
| JP2003274862A (en) | Method for low-oxygen roasting of coffee bean and method for producing low-oxygen roasted coffee bean | |
| JP2588358B2 (en) | Manufacturing method of green tea paste | |
| JPH1118738A (en) | Healthy beverage of roasted beans | |
| JP2005102594A (en) | Method for producing combined ground coffee | |
| JP2003235503A (en) | Method for producing health food | |
| JP6650225B2 (en) | Powder beverage and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050114 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20060525 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20060530 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20060608 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 3816896 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120616 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150616 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |