JP2006166904A - Method for producing tea extracted solution - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tea extracted solution having high extraction efficiency of non-polymeric catechins, and excellent flavor with depth and without crude taste, and to provide packaged tea beverage using the extracted solution produced by the method. <P>SOLUTION: This method for producing the tea extracted solution comprises preparing tea leaves in a column type extractor, supplying, based on the weight of the prepared tea leaves, 0.1-10 time(s) weight of water or hot water in which 0.2-19 wt.% of sodium hydrogencarbonate or sodium carbonate is dissolved, and drawing extracted solution while supplying water or hot water to a column. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a tea extract.

It is known that when oolong tea or green tea is extracted with alkaline extraction with hot water in which sodium hydrogen carbonate or sodium carbonate is dissolved, an extract having a good flavor can be obtained (Patent Documents 1 to 3). In addition, it is known that oolong tea with rich body can be obtained by putting oolong tea leaves in a box and extracting them, and then washing the tea leaves (Patent Document 4).
However, even when these methods are used, the flavor of the extract is thin and not sufficiently satisfactory, and a deep flavor was not obtained particularly when it is used as a packaged tea beverage. Moreover, the extraction efficiency of non-polymer catechins was not sufficient.
JP 57-16649 A JP 60-192548 A JP-A-6-319453 JP-A-1-289447

  An object of the present invention is to provide a method for producing a tea extract having a good flavor with high extraction efficiency of non-polymer catechins and being deep and free of taste, and a container using the extract produced by the production method It is to provide a stuffed tea beverage.

  The present inventor charged tea leaves in a column type extractor, and then added water or hot water in which sodium hydrogen carbonate or sodium carbonate was dissolved in an amount of 0.2 to 19% by weight to 0.1 to 10 times the weight of the tea leaves charged. When the extract is extracted while supplying water and hot water into the column, the tea extract with high non-polymer catechins extraction efficiency, depth, and good taste without miscellaneous taste It was found that can be obtained.

  That is, in the present invention, tea leaves are charged into a column type extractor, and then water or hot water in which 0.2 to 19% by weight of sodium hydrogen carbonate or sodium carbonate is dissolved is 0.1 to 10 times the weight of the tea leaves charged. A tea extract for extracting the extract while further supplying water or hot water into the column, and a packaged tea beverage filled with the tea extract produced by the production method of the present invention Is.

  The method for producing a tea extract of the present invention provides a transparent tea extract having a high extraction efficiency of non-polymer catechins and a deep, good taste with no miscellaneous taste. By making a tea beverage, there is a depth, and a tea beverage having a good taste and no miscellaneous taste can be obtained.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. It is a generic name that includes

  The tea leaves used in the present invention include Camellia genus such as C.I. sinensis and C.I. green teas such as Sencha, Gyokuro, Tencha, etc. made from tea leaves obtained from assaimica, Yabukita seeds or their hybrids; Semi-fermented tea; tea leaves of fermented tea such as Darjeeling, Assam, Sri Lanka and so on called black tea. As the tea leaves, oolong tea leaves are particularly preferable because of the high effect of improving the flavor of the obtained oolong tea.

  Extraction of tea from tea leaves of the present invention is carried out by adding tea leaves, tea leaves and water or hot water in a column type extractor, and then water or hot water in which 0.2 to 19% by weight of sodium hydrogen carbonate or sodium carbonate is dissolved. Is carried out by extracting 0.1 to 10 times the weight of the tea leaves charged and extracting the extract while supplying water or hot water into the column.

  As the column type extractor, a type that supplies water and the like from the upper part of the column and a type that supplies water and the like from the lower part of the column can be used. As a preferred extractor, as shown in FIG. 1, it is preferable to provide a wire mesh inside the column, and to have a supply port for water or the like in the upper part and a supply port for water or the like in the lower part and an extraction port. For example, Mitsui Equipment Co., Ltd. coffee extractors SK-EXT10, SK-EXT-15, Izumi Food Machinery Co., Ltd. multifunction extraction devices TEX1512, TEX2015, etc. can be used. As the wire mesh (mesh) for holding tea leaves, a flat, conical, pyramidal or other shape can be used.

  First, tea leaves are charged into a column type extractor equipped with a mesh (mesh) and leveled.

  When the tea leaves are charged into the column type extractor, it is preferable to supply water or hot water to the inside of the column and eliminate the air pool under the mesh, so that the extraction proceeds stably. In particular, it is preferable to supply water or hot water from the lower part of the column in an upward flow into the column, because the tea leaves swell upward, and thus do not become compacted. The temperature of the supplied water or hot water is preferably 0 to 100 ° C, more preferably 3 to 98 ° C, and particularly preferably 5 to 95 ° C. In this water or hot water, the ratio (b) / (a) of the tea leaf charge weight (a) (kg) in the column and the water or hot water volume (b) (L) above the mesh is 0-15, preferably Is supplied so as to be 2 to 12, more preferably 3 to 10. When the ratio is within this range, the tea leaf layer swells sufficiently, a moderate extraction liquid extraction rate is obtained, and the extraction efficiency of non-polymer catechins is good. The water or hot water volume (b) (L) above the mesh is obtained by subtracting the volume below the mesh in the column from the total water or hot water volume supplied to the column.

  The linear velocity (= flow rate / column cross-sectional area) of the rising fluid when supplying water or hot water is 10 to 120 mm / min, preferably 30 to 100 mm / min, and more preferably 40 to 90 mm / min. If it is too fast, the tea leaves will swell unevenly. If it is too slow, the operation time becomes longer and the productivity becomes lower.

  Sodium hydrogen carbonate or sodium carbonate may be added to the supplied water or hot water. Moreover, you may add organic acids or organic acid salts, such as sodium ascorbate. The addition amount is preferably 0.2% by weight or less, more preferably 0.001 to 0.15% by weight in water or hot water.

Next, water or hot aqueous solution in which sodium bicarbonate or sodium carbonate is dissolved is supplied to the column type extractor. Sodium hydrogen carbonate or a sodium carbonate hot water solution is supplied from the top of the column 0.1 to 30 minutes after the tea leaves and water or hot water charged in the column start contact, and further 0.3 to 25 minutes later. preferable. Moreover, it is preferable to supply sodium hydrogencarbonate or a sodium carbonate hot aqueous solution in 0.1 to 5 minutes. The concentration of the sodium hydrogen carbonate or hot sodium carbonate aqueous solution is 0.2 to 19% by weight, but 0.3 to 15% by weight, particularly 0.4 to 10% by weight, is obtained tea extract. It is preferable in terms of flavor. The temperature of the sodium hydrogen carbonate or the hot sodium carbonate aqueous solution is preferably 50 to 100 ° C, more preferably 60 to 98 ° C, and particularly preferably 65 to 95 ° C in terms of flavor. The amount of sodium hydrogen carbonate, sodium carbonate aqueous solution or hot water solution to be supplied is preferably 0.1 to 10 times, more preferably 0.2 to 8 times, particularly 0.5 to 5 times the weight of tea leaves. The supply is preferably showered from above the column.
When using sodium carbonate, it is preferable to adjust the pH of the aqueous solution to 7 to 10, particularly preferably 8 to 9, with an inorganic or organic acid such as hydrochloric acid or citric acid.

  Next, the tea extract is extracted from the lower part of the column while supplying water or hot water from the upper part of the column type extractor. Extraction of the extract may be started at the same time as the supply of the sodium hydrogen carbonate or aqueous sodium carbonate solution in the previous step, but after the completion of the supply of the sodium hydrogen carbonate, sodium carbonate aqueous solution or the hot aqueous solution, 0.5 to 2.8. It is preferable from the viewpoint of flavor that the supply of water or hot water and the extraction of the extract are started after 1.0 minute, especially after 1.0 to 2.5 minutes. The temperature of water or hot water is preferably 0 to 100 ° C., more preferably 3 to 98 ° C., and particularly preferably 5 to 95 ° C. in terms of flavor. You may add organic acids or organic acid salts, such as sodium ascorbate, to water or hot water. It is preferable to use a shower to supply water or hot water from the top of the column.

  The extraction speed of the tea extract from the lower part of the column is determined by the ratio (b) / (a) of the tea leaf charge weight (a) (kg) in the column and the water or hot water volume (b) (L) above the mesh. It is preferable to adjust the supply amount of water or hot water from the top of the column and the extraction liquid extraction rate so that it falls within the range of 0 to 15, more preferably 2 to 12, particularly 3 to 10. If the tea extraction liquid is within the extraction ratio range, the tea leaf layer is compacted and the extraction liquid extraction speed does not decrease and does not become clogged, and stable extraction can be performed. A tea extract that does not swell unnecessarily and has high extraction efficiency of non-polymer catechins can be obtained.

  By taking such a manufacturing process, the tea leaf layer can be uniformly swelled without being consolidated, and non-polymer catechins can be extracted efficiently by a stable liquid extraction operation without clogging with tea leaves. In addition, it is possible to produce a deep, transparent and tasteless tea extract.

  If the extraction ratio (the weight of the tea extract from the column / the charged weight of the tea leaves) in the method for producing the tea extract of the present invention is too large, the extraction rate of non-polymer catechins will increase, but in the resulting tea extract The concentration of the non-polymer catechins in the tea extract obtained when the concentration of the non-polymer catechins is low, while the concentration of the non-polymer catechins in the tea extract obtained is high, but the extraction rate of the non-polymer catechins is low. As this extraction ratio, from the viewpoint of obtaining a tea extract having a good flavor containing non-polymer catechins at a high concentration, it is 10 to 100 times by weight, preferably 15 to 80 times by weight, especially the tea leaf preparation weight. The weight is preferably 20 to 65 times.

  The extraction treatment time in the method of the present invention is determined by the concentration of non-polymer catechins, but is preferably 6 to 100 minutes, more preferably 10 to 60 minutes, and particularly preferably 20 to 50 minutes.

  In the method of the present invention, a tea extract having a non-polymer catechin concentration of 0.05 to 0.7% by weight is obtained. When the non-polymer catechin concentration is less than 0.05% by weight, it cannot be used for the production of a beverage containing a high concentration catechin. Moreover, if the non-polymer catechin concentration exceeds 0.7% by weight, the flavor is lowered even when diluted to a low concentration.

  The tea extract thus obtained contains a high concentration of non-polymer catechins of 0.05 to 0.7% by weight, and is deep, free from miscellaneous taste, and has a good flavor. Or it can be set as a container-packed tea drink by diluting. In addition, non-polymer catechins may be added to adjust the concentration to provide a packaged tea beverage. As a method for adjusting the catechin concentration, the tea extract and the tea extract concentrate can be used in combination. Examples of the medium for dissolving the concentrate of tea extract include water, carbonated water, tea extracts containing commercially available levels of catechins, and the like. The concentrate of the tea extract referred to here is a concentrate obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent. It is prepared by the method exemplified in detail in No. 20589, JP-A-5-260907, JP-A-5-306279, and the like. Commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, Suntory Co., Ltd. “Sun Oolong” and the like. In addition, catechins can be used from other raw materials, column purified products, and chemically synthesized products.

  The non-polymer catechin concentration of the packaged tea beverage is 0.05 to 0.5% by weight, preferably 0.06 to 0.5% by weight, more preferably 0.08 to 0.5% by weight, and still more preferably 0.8. When adjusted to 092 to 0.4% by weight, more preferably 0.11 to 0.3% by weight, and particularly preferably 0.12 to 0.3% by weight, the depth is deep, there is no miscellaneous taste, and the flavor is good. This is preferable in that a packaged tea beverage can be obtained.

  Further, the ratio of the generic gallate body consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in the non-categorized catechins in the packaged tea beverage of the present invention is 35 to 100% by weight, The amount of 35 to 98% by weight, particularly 35 to 95% by weight, is preferable in view of the effectiveness of physiological effects of non-polymer catechins.

  The packaged tea beverage of the present invention is preferably mixed with a bitter and astringent taste suppressant because it is easy to drink. As the bitter and astringent taste inhibitor to be used, cyclodextrin is preferable. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.005 to 0.6% by weight, preferably 0.01 to 0.4% by weight. In the container-packed tea beverage of the present invention, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts as components that may be added in accordance with the ingredients derived from tea , Inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. You may mix | blend an additive individually or in combination.

  The pH of the packaged tea beverage of the present invention is preferably 3 to 7, preferably 4 to 7, particularly 5 to 7 at 25 ° C. from the viewpoint of taste and catechin stability.

  In the case of the packaged tea beverage of the present invention, 300 mg or more per one packaged beverage (350 to 500 mL) of the present invention, preferably from the viewpoint of securing the necessary daily intake for obtaining the physiological effect of catechin, The amount is 450 mg or more, more preferably 500 mg or more.

  The container used for the container-packed tea beverage of the present invention is a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, like a general beverage, It can be provided in a normal form such as a bottle.

  The container-packed tea beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can. For those that cannot be sterilized by retort, the same sterilization conditions as described above, for example, a high-temperature and short-time sterilization using a plate heat exchanger or the like, followed by cooling to a certain temperature and filling into a container are adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Example 1
281 g of Oolong tea leaves were charged into a column type extractor (FIG. 1) having an inner diameter of 97 mm equipped with an 80 mesh wire netting, and the top surface of the tea leaves was flattened so that the height was uniform. Ion-exchanged water (90 ° C.) is supplied from the bottom of the column, and the ratio (b) / (a) of the oolong tea leaf charge weight (a) (kg) to the hot water volume (b) (L) above the mesh is 5. When it reached 3, the hot water supply was stopped. A 0.40% by weight sodium bicarbonate ion exchange aqueous solution (70 ° C.) was supplied by showering from above the column, and at the same time, the extract was withdrawn from the bottom of the column. After supplying 5 times the weight of the oolong tea leaves, the extract was continuously extracted from the bottom of the column while supplying the shower with ion-exchanged water (90 ° C.). During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 5.3. The test was terminated when the weight of the extracted extract became 50 times the weight of the prepared oolong tea leaves, and the oolong tea extract was uniformly mixed for analysis.

Example 2
In the same manner as in Example 1, oolong tea leaves were charged into the column. Ion exchange water (90 ° C.) was supplied from the bottom of the column, and the hot water supply was stopped when the ratio (b) / (a) reached 5.3. 1.96 wt% sodium bicarbonate ion exchange aqueous solution (72 ° C.) was supplied by showering from above the column. After supplying 1 times the weight of the oolong tea leaves, the extract was extracted from the bottom of the column while maintaining for 1 minute and then showering and supplying ion-exchanged water (90 ° C.) from the top of the column. During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 5.3. The test was terminated when the weight of the extracted extract became 50 times the weight of the prepared oolong tea leaves, and the oolong tea extract was uniformly mixed for analysis.

Example 3
The same operation as in Example 2 was performed. However, after sodium bicarbonate was dissolved in 90 ° C. ion exchange water, the temperature was adjusted to 25 ° C. and showered.

Comparative Example 1
In the same manner as in Example 1, oolong tea leaves were charged into the column. 0.04 wt% sodium hydrogen carbonate ion exchange water (90 ° C) was supplied from the bottom of the column, and the supply was stopped when the ratio (b) / (a) reached 4.4. Next, a sodium hydrogen carbonate ion exchange aqueous solution (90 ° C.) having the same concentration was supplied by showering from above the column, and at the same time, the extract was extracted from the bottom of the column. During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 4.4. The test was terminated when the weight of the extracted oolong tea extract was 50 times the weight of the charged tea leaves, and the oolong tea extract was uniformly mixed for analysis.

Comparative Example 2
In the same manner as in Example 1, oolong tea leaves were charged into the column. Ion exchange water (90 ° C.) was supplied from the lower part of the column, and hot water supply was stopped when the ratio (b) / (a) reached 4.4. A 0.10 wt% aqueous solution of sodium bicarbonate ion exchange (76 ° C.) was supplied by showering from above the column, and at the same time, the extract was withdrawn from the bottom of the column. After supplying 20 times the weight of the oolong tea leaves, the extract was continuously extracted from below the column while supplying ion-exchanged water (90 ° C.) by showering from above the column. During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 4.4. The test was terminated when the weight of the extracted extract was 50 times the weight of the charged tea leaves, and the oolong tea extract was uniformly mixed for analysis.

Comparative Example 3
In the same manner as in Example 1, oolong tea leaves were charged into the column. Ion exchange water (90 ° C.) was supplied from the lower part of the column, and hot water supply was stopped when the ratio (b) / (a) reached 4.4. Subsequently, ion-exchanged water (90 ° C.) was supplied by showering from above the column, and at the same time, the extract was extracted from below the column. The supply was stopped when the weight of the extracted extract became 40 times the weight of the charged tea leaves. Next, the extract was extracted from the bottom of the column while supplying 1.96 wt% aqueous sodium bicarbonate ion exchange solution (70 ° C.) by showering from the top of the column. After supplying 1 times the weight of the oolong tea leaves, the extract was continuously extracted from the bottom of the column while ion-exchanged water (90 ° C.) was showered again from the top. The test was terminated when the weight of the extracted extract became 50 times the weight of the prepared oolong tea leaves, and the oolong tea extract was uniformly mixed for analysis.

  Table 1 shows the manufacturing operation conditions of the above oolong tea extract, the concentration of non-polymer catechins in the extract, and the flavor evaluation results.

Evaluation of flavor was performed by the following method.
Flavor Evaluation Oolong tea extract was diluted with ion-exchanged water so that the concentration of non-polymer catechins was 0.019% by weight, and four expert panelists evaluated the flavor according to the following evaluation criteria. Table 1 shows the average evaluation results.
(Evaluation criteria)
A: Rich in fermentation and depth, very good.
○: Fermentation and depth are good.
(Triangle | delta): A feeling of fermentation and a depth are scarce, and it feels thin, and is somewhat inferior.
X: There is no fermentation feeling and the aroma is poor and it is felt thin.

  The oolong tea extract prepared by the method for producing a tea extract of the present invention had a high non-polymer catechin concentration, and was good in a flavor with a feeling of fermentation and depth. On the other hand, the comparative example had a high concentration of non-polymer catechins in the oolong tea extract, but the fermentation feeling and deep flavor were inferior.

Example 4
1600 g of each oolong tea extract produced in Examples 1 to 3 was weighed, blended with 28 g of β-cyclodextrin, 5.6 g of sodium ascorbate and 0.4 g of sodium bicarbonate, and added a purified concentrate of a commercial tea extract. The whole was made up to 8000 g with deionized water. The amount of tea extract added was adjusted so that the non-polymer catechin concentration was 0.18% by weight. This was heat sterilized and filled into a PET bottle. The flavors were all good with a feeling of fermentation and depth.

Example 5
In the same manner as in Example 1, oolong tea leaves were charged into the column. Ion exchange water (90 ° C.) was supplied from the lower part of the column, and hot water supply was stopped when the ratio (b) / (a) reached 4.4. 1.96 wt% sodium bicarbonate ion exchange aqueous solution (72 ° C.) was supplied by showering from above the column. After supplying 1 times the weight of the oolong tea leaves, the extract was withdrawn from the bottom of the column while maintaining ion-exchanged water (90 ° C.) by showering from the top of the column. The test was terminated when the weight of the extracted extract became 50 times the weight of the prepared oolong tea leaves, and the oolong tea extract was uniformly mixed for analysis. Table 2 shows the production operation conditions, the concentration of non-polymer catechins in the extract, and the flavor evaluation results.

  When the retention time after supplying the sodium hydrogen carbonate ion exchange aqueous solution was 0 minutes, there was a feeling of fermentation and it was good, but there was little richness. When the holding time was 0.5, 1 or 2 minutes, both fermentation feeling and depth were abundant and very good. When the retention time was 5 minutes, the body was rich and good, but the aroma was reduced.

Example 6
In the same manner as in Example 1, 376 g of green tea leaves were charged in the column. Ion exchange water (75 ° C.) was supplied from the bottom of the column, and hot water supply was stopped when the ratio (b) / (a) reached 4.4. A 1.96 wt% aqueous solution of sodium bicarbonate ion exchange (80 ° C.) was supplied by showering from above the column, and at the same time, the extract was extracted from below the column. After supplying 0.45 times the weight of the green tea leaves charged, the extract was continuously extracted from the bottom of the column while supplying ion-exchanged water (75 ° C.) by showering from the top of the column. During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 4.4. The process was terminated when the weight of the extracted extract was 13.5 times the weight of the charged tea leaves, and the green tea extract was uniformly mixed for analysis. The pH of the extract was 6.6.

Comparative Example 4
In the same manner as in Example 1, 376 g of green tea leaves were charged in the column. Ion exchange water (75 ° C.) was supplied from the bottom of the column, and hot water supply was stopped when the ratio (b) / (a) reached 4.4. Next, while supplying ion-exchanged water (75 ° C.) by showering from above the column, the extract was continuously extracted from below the column. During this time, the extraction speed was adjusted so that the ratio (b) / (a) was 4.4. The process was terminated when the weight of the extracted extract was 13.5 times the weight of the charged tea leaves, and the green tea extract was uniformly mixed for analysis. The pH of the extract was 5.8.

  Table 3 shows the manufacturing operation conditions of the above green tea extract, the concentration of non-polymer catechins in the extract, and the flavor evaluation results.

Evaluation of flavor was performed by the following method.
Flavor Evaluation Green tea extract was diluted with ion-exchanged water so that the non-polymer catechin concentration was 0.06% by weight. The extract obtained in Comparative Example 5 was adjusted to pH 6.6 using a sodium hydrogen carbonate solution. Four expert panelists evaluated the flavor according to the following evaluation criteria, and Table 3 shows the average evaluation results.
(Evaluation criteria)
A: The green tea has a great depth and is very good.
◯: Green tea is deep and good.
(Triangle | delta): The depth of green tea is scarce and is felt thin, and it is a little bad.
X: There is no depth and the aroma is scarce and thin, and it is poor.

  The green tea extract prepared by the method for producing a tea extract of the present invention had a high non-polymer catechin concentration, abundant depth unique to green tea, and a good flavor. On the other hand, in the comparative example, the concentration of non-polymer catechins in the green tea extract was high, but the depth was poor and felt thin.

Example 7
1330 g of the green tea extract prepared in Example 6 was weighed, blended with 28 g of β-cyclodextrin, 5.6 g of sodium ascorbate and sodium bicarbonate, and after adding a purified concentrate of a commercial tea extract, Was 8000 g. The amount of tea extract added was adjusted so that the non-polymer catechin concentration was 0.18% by weight. This was heat sterilized and filled into a PET bottle. The flavor was rich and rich.

It is a figure which shows the outline of the extraction method using a column extractor.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Column type extractor 2 Sodium hydrogen carbonate water or hot water supply line 3 Water or hot water supply line 4 Tea leaf holding wire net 5 Tea extract extraction line 6 Tea leaf 7 Water or hot water supply line

Claims (8)

  Tea leaves are charged into a column type extractor, and then water or hot water in which sodium hydrogen carbonate or sodium carbonate is dissolved in an amount of 0.2 to 19% by weight is supplied in an amount of 0.1 to 10 times the weight of tea leaves, and water is further added. Or the manufacturing method of the tea extract which extracts an extract, supplying hot water in a column.   The method for producing a tea extract according to claim 1, wherein water or hot water is charged when the tea leaves are charged into the column type extractor.   The method for producing a tea extract according to claim 1 or 2, wherein the tea leaves are oolong tea leaves.   The method for producing a tea extract according to claims 1 to 3, wherein the supply of water or hot water and the extraction of the extract are started 0.5 to 2.8 minutes after supplying sodium hydrogen carbonate or a sodium carbonate hot water solution.   Tea leaves and water or heat so that the ratio (b) / (a) of the tea leaf charge weight (a) (kg) in the column to the water or hot water volume (b) (L) above the mesh is 0-15 The water is supplied, and then water or hot water in which sodium hydrogen carbonate or sodium carbonate is dissolved is supplied from the top of the column, and the extract is withdrawn from the bottom of the column while supplying water or hot water from the top of the column. Of making tea extract.   The temperature of the water or hot water which melt | dissolved sodium hydrogencarbonate or sodium carbonate is 50-100 degreeC, The manufacturing method of the tea extract of any one of Claims 1-5.   A packaged tea beverage obtained by directly or diluting a tea extract produced by the method for producing a tea extract according to any one of claims 1 to 6, or adding non-polymer catechins.   The packaged tea beverage according to claim 6, wherein the concentration of non-polymer catechins is 0.05 to 0.5% by weight.