JP2005198531A - Tea beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea beverage causing no generation of precipitation and deterioration in color and flavor even after long preservation or long warming. <P>SOLUTION: The tea beverage charged in a transparent container comprises the following: (1) the transparent container; (2) tea extract liquid hermetically charged in the transparent container and adjusted pH to 3.0-5.0; and (3) a pH adjustment agent adjusting the tea extract liquid to pH 5.5-7.0 when dissolved. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a transparent containerized tea beverage. More specifically, there is no occurrence of oliage peculiar to the tea extract even after long-term storage or long-term heating, and there is little color deterioration of the tea extract, and by adjusting the pH of the tea extract at the time of drinking, The present invention relates to a transparent container-packed tea beverage capable of reproducing the original taste and aroma of tea extract.

  Recently, tea beverages that are sealed and filled in transparent containers such as bottles and plastics have been commercialized one after another. Tea drinks, especially green tea drinks, may generate a floating, flock-like, or cloudy suspension / precipitate during storage, and the long-term storage at room temperature is approximately 9 months. . In addition, at the time of warming sale, the color of the tea extract deteriorated red due to long-term heating for about 2 weeks, and the flavor deterioration was also remarkable. For this reason, in the warming sales at stores, there are restrictions on the heating time and temperature, for example, restrictions such as avoiding reheating of products that have been heated once, and upper limits on the temperature to be heated . Such occurrence of orientation and deterioration of color have also caused a loss of visual commercial value, particularly in the case of transparent container-packed tea beverages.

  An object of the present invention is to provide a tea beverage in which the occurrence of oli, the color and flavor of the tea extract are not observed even after long-term storage or long-term heating.

  Still other objects and advantages of the present invention will become apparent from the following description.

According to the present invention, the above objects and advantages of the present invention are: (1) a transparent container,
(2) a tea extract hermetically filled in the transparent container and adjusted to a pH of 3.0 to 5.0, and (3) for dissolving in the tea extract and when dissolved, the tea extract It is achieved by a transparent container-filled tea beverage characterized by comprising a pH adjusting agent for adjusting the pH to 5.5 to 7.0.

  ADVANTAGE OF THE INVENTION According to this invention, the tea drink with a high commercial value without generation | occurrence | production of an orientation peculiar to a tea extract, a color, and flavor deterioration even if it preserve | saves for a long term or it heats for a long term can be provided.

BEST MODE FOR CARRYING OUT THE INVENTION

  After the tea extract is adjusted to an acidity of pH 3.0 to 5.0, preferably pH 3.5 to 4.5 and then sealed and filled in a transparent container, the occurrence of peculiar olices even after long-term storage or long-term heating And a tea extract with little color deterioration. However, when this tea extract is drunk as it is, the original taste and aroma of the tea extract are insufficient, so that the original pH range of the tea extract at the time of drinking is 5.5 to 7.0, preferably pH 6.0. Re-adjust under a weak acidity of ~ 6.5 to reproduce taste and aroma.

  In the tea beverage of the present invention, a tea extract adjusted to a pH of 3.0 to 5.0 is hermetically filled in a transparent container, and the pH of the tea extract is 5.5 to 7. It consists of a combination of pH adjusting agents for adjusting to zero.

  Examples of the transparent container include polyethylene terephthalate bottles and glass bottles.

The raw tea leaves used for extraction are not limited to their origin, cultivation method, harvesting time, etc. as long as they are leaves and stems plucked from tea trees (scientific name: Camellia sinensis ), and any tea type can be targeted. . And if it is a non-fermented tea whose enzyme activity has been stopped by means such as steaming or roasting these tea leaves, etc., sencha, kettle roasted tea, kabusecha, gyokuro, tencha, matcha, bancha, roasted tea, steamed Tama green tea, kettle roasted ball green tea, etc. can be used. Moreover, any kind, such as oolong tea which is semi-fermented tea, black tea which is fermented tea, and jasmine tea which is weakly fermented tea can be used. Two or more of these may be combined. Moreover, what is drunk as a weakly acidic tea drink other than the leaf or stem plucked from tea trees (scientific name: Camellia sinensis ), such as barley tea and buckwheat tea, can also be targeted.

  As a method for producing a tea extract by extracting these raw tea leaves, a method known per se can be adopted.

  In order to adjust the pH of the tea extract to 3.0 to 5.0, an acidic substance is added to the tea extract. As the acidic substance, a substance recognized as a food additive, for example, ascorbic acid or a salt thereof is preferable.

  Moreover, at the time of drinking, in order to melt | dissolve in the said tea extract and adjust the pH of a tea extract to 5.5-7.0, the pH adjuster which is an alkaline substance is added. For example, a substance that is also recognized as a food additive, such as sodium bicarbonate, is preferable. Such an alkaline pH adjuster is enclosed in a cap of a transparent container in advance so that it can be added directly to the tea extract in the transparent container at the time of opening, or enclosed in a tube or bag and attached as an accessory. It can be added to the tea extract after opening. In addition, the pH adjuster may be in any form such as powder, particle, tablet, or liquid. The addition amount of the pH adjuster can be appropriately changed. For example, when ascorbic acid is used to adjust the tea extract to an acidic pH of 3.0 to 5.0, sodium bicarbonate is added to ascorbine. By adding 70 to 85%, preferably 70 to 80% of the amount of acid added, the pH of the tea extract can be readjusted to 5.5 to 7.0, which is weakly acidic.

  As another form of the tea beverage of the present invention, an acidic tea powder is added to an aqueous solution in which an alkaline agent such as sodium hydrogen carbonate is added to a transparent container at the time of drinking, or an acidic tea powder is added to water filled in a transparent container. It is also conceivable to add an alkaline agent for drinking. In addition, as a method of acidifying the tea powder, it can be easily prepared by adding an acidifying agent to the tea powder, but in that case, the pH is 3.0 to 5.0, preferably pH. . It is necessary to adjust the acidity of 3.5 to 4.5. Further, the acidic tea powder may be in any form such as powder, particles, and tablets. It is preferable that the alkaline water, which is an aqueous solution to which an alkaline agent is added, can be re-adjusted to a pH of 5.5 to 7.0 when acidic tea powder is added. In addition, the addition amount to the alkaline water of acidic tea powder can be changed suitably in that case.

  In addition, it is also effective for further improving the occurrence of orientation, light blue, and flavor deterioration by adjusting the tea extract to acidity and then distributing it as a chilled beverage and adding an alkaline agent at the time of drinking.

  Hereinafter, the present invention will be described in detail by way of examples.

Test 1
30 g of green tea (raw tea) was added to 1,200 ml of ion-exchanged water (pH 5.9) at 90 ° C. and extracted for 5 minutes while stirring every minute. Thereafter, the mixture was roughly filtered with a mesh (150 mesh), cooled to room temperature, and then filtered with a flannel cloth (50 μm). 0.72 g of ascorbic acid was added to the obtained extract, and after centrifugation at 7,000 rpm for 10 minutes, the supernatant was finely filtered (1 μm F membrane manufactured by Advantech), and 1.08 g of ascorbic acid was further added to the filtrate. In addition, a tea extract adjusted under acidic conditions with a final liquid volume of 4,000 ml was obtained. To 2,000 ml of the tea extract, sodium bicarbonate is further added to adjust the pH to 6.0 to make weakly acidic green tea, and the remaining tea extract is left as acidic green tea. Each was heated to 97 ° C. and filled into cans. Thereafter, retort sterilization was performed at 121 ° C. for 7 minutes, and after sufficiently cooling, the heat-resistant PET bottle was refilled in a clean bench. Each of these weakly acidic green tea and acidic green tea was warmed at 60 ° C. for a long period of time, and the change with time of the tea extract was observed by orientation generation, pH change and sensory test. The results are shown in Table 1 (origin formation), Table 2 (pH change) and Table 3 (sensory evaluation).

  Oli production was evaluated in three stages. -Was not formed, + was slightly observed, and ++ was clearly observed.

  The pH change is shown in Table 2 as it is. In the sensory test, each panel was evaluated by five panelists using five panelists, and the average value was shown. Rounded down to the nearest whole number.

  The change in the color of the tea extract is shown in FIG. 1 (L value), FIG. 2 (a value), and FIG. 3 (b value). Further, (−) epigallocatechin (EGC), (−) gallocatechin gallate (GCG), (−) epigallocatechin gallate (EGCG), (−) gallocatechin (GC), (−) catechin in the tea extract (C), (−) epicatechin (EC), (−) epicatechin gallate (ECG), (−) catechin gallate (CG), EGCG methylated form (EGCG3 ″ Me), and strictinin 4 (EGC), FIG. 5 (GCG), FIG. 6 (EGCG), FIG. 7 (GC), FIG. 8 (C), FIG. 9 (EC), FIG. 10 (ECG), and FIG. 11 (CG). FIG. 12 (EGCG3 ″ Me) and FIG. 13 (strectinin).

Test 2
The acid green tea produced in Test 1 was readjusted with sodium hydrogen carbonate (pH 6.0) at the time of drinking before drinking, and taste and aroma were evaluated by a sensory test (the evaluation criteria are the same as in Test 1). ). The results are shown in Table 4.

Change with time of L value of tea extract in Examples Change with time of a value of tea extract in Examples Change with time of b value of tea extract in Examples Change with time of EGC content of tea extract in Examples Change with time of GCG content of tea extract in Examples Change with time of EGCG content of tea extract in Examples Time course of GC content of tea extract in Examples Changes in C content of tea extract in the examples Changes in EC content of tea extract in the examples over time Change with time of ECG content of tea extract in Examples Change with time of CG content of tea extract in Examples Change with time of EGCG3 ″ Me content of tea extract in Examples Changes in strictinin content of tea extract in the examples

Claims (3)

(1) Transparent container,
(2) a tea extract hermetically filled in the transparent container and adjusted to a pH of 3.0 to 5.0, and (3) for dissolving in the tea extract and when dissolved, the tea extract A tea beverage filled in a transparent container, comprising a pH adjuster for adjusting the pH to 5.5 to 7.0. The tea beverage according to claim 1, wherein the pH of the tea extract (2) hermetically filled in the transparent container is adjusted with ascorbic acid or a salt thereof. The tea beverage according to claim 1, wherein the pH adjuster (3) is sodium hydrogen carbonate.

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