JP2007044056A - Packaged green tea beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new production method suitable for packaged green tea beverage for sale by heating. <P>SOLUTION: This production method for the green tea beverage includes a silica in green tea production processes removing process of adding silica to tea extracted solution extracted from green tea leaves to stick precipitation ingredients in the tea extracted solution to the silica and removing the silica. Protein and polysaccharides as the cause of secondary precipitation is allowed to be selectively absorbed and decreased by bringing the silica into contact with the tea extracted solution and also precipitation occurrence is prevented even in selling many flavor components are allowed to be left, and a lot of catechins are allowed to be left in the drink and control growth of heat resistant bacteria by antibacterial action of catechins. Furthermore, an oxidative decomposition of fatty acid as the cause of deterioration smell is selectively reduced, while many roasted smell components such as pyrazine are left. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a packaged green tea beverage that does not generate odor even after long-term storage and a method for producing the same, and more particularly to a packaged green tea beverage suitable for heated sales and a method for producing the same.

  Green tea beverages may produce a floating, white cloudy, flocked (cotton-like) or sediment-like orientation (hereinafter collectively referred to as “ori”) during storage after filling into the container. In particular, in the case of green tea beverages filled in transparent containers, the occurrence of this kind of orientation is an important issue as it loses its commercial value.

  Generally speaking, “Ori” is divided into “Primary Ori” that begins to precipitate immediately after beverage production and “Secondary Ori” that occurs over time during storage after beverage production. Of these, "primary ori" is generally called tea cream, and it has been confirmed that caffeine, theaflavin, etc. are bound and produced, and it is performed by combining centrifugation, enzyme treatment, membrane filtration, etc. It has been confirmed that this can be prevented. On the other hand, “secondary orientation” is a more troublesome problem than “primary orientation”, and various prevention methods have been proposed.

As one of the methods for preventing “secondary orientation”, a method for removing the cause of the orientation has been proposed. For example, a method in which tea is extracted with warm water, the obtained tea extract is cooled, tannic acid is added and allowed to stand, then fine tea particles are removed by centrifugation or the like, and then clarified by diatomaceous earth filtration (Patent Document) 1) is disclosed.
Further, a method is disclosed in which ascorbic acid is added to a tea extract from which green tea has been extracted to make it acidic, followed by rapid cooling and centrifugation, followed by diatomaceous earth filtration to clarify (Patent Document 2).
Furthermore, chitosan was added to the tea extract of water-soluble tea component obtained by extracting green tea with water or hot water, adsorbed the polymer component polyphenols, and then treated with a centrifuge. A method (Patent Document 3) that eliminates crystallization of precipitates by diatomaceous earth filtration is disclosed.

  In addition, a method for solubilizing or stabilizing an insoluble complex (ori) by adding a chemical agent or an enzyme has been proposed. For example, a method of effectively suppressing the occurrence of secondary precipitation of a green tea beverage by combining a step of centrifuging or filtering a hot water tea extract of green tea and further adding an enzyme having hemicellulase activity (Patent Document 4) ), A method for suppressing the occurrence of floc in a beverage by adding α-amylase to a green tea extract (Patent Document 5), or by adding an enzyme-treated lecithin such as lysolecithin to the green tea extract, A method for producing a green tea beverage that suppresses the formation of precipitation (Patent Document 6) is disclosed.

However, the method of preventing secondary odor by removing the causative agent of oliva finally eliminated all the causative agents of turbidity / precipitation contained in the green tea beverage. Ingredients that have an influence on the odor and do not participate in the formation of the roots are removed in large amounts, and the flavor inherent to tea is weakened.
Further, the method of solubilizing or stabilizing the insoluble complex by adding a chemical agent or an enzyme has a problem that the original flavor of tea changes due to the reaction between the additive and the contained component.
JP-A-6-269246 Japanese Patent Publication No.7-97965 JP-A-6-31847 JP-A-8-228684 Japanese Patent Application Laid-Open No. 2001-45973 JP 2001-204386 A

  Recently, green tea beverages packed in containers have been heated to about 55-60 ° C and sold mainly in winter, but when we researched, storing green tea beverages in a heated state is secondary. It has been found that the orientation is more likely to occur. Furthermore, there is a possibility that deterioration due to thermophilic bacteria and flavor change resulting from heat denaturation may occur by selling at 55 to 60 ° C., and these measures will be taken for containered green tea beverages for heating sales. Is preferred.

  Therefore, the present invention provides a packaged green tea beverage that is clear over a long period of time and that maintains the original flavor of tea, and is particularly suitable for heating sales and a method for producing the same. Is.

In view of such a problem, the present invention is a container-packed green tea beverage obtained by filling a tea extract obtained by extracting green tea leaves into a container, containing 30 to 50 ppm of galacturonic acid, and containing 6 to 10 ppm of protein. A container-packed green tea beverage characterized by containing is proposed.
Moreover, the extraction process which extracts a green tea leaf with 70-100 degreeC warm water, a silica is added to the obtained tea extract, the oli component in a tea extract is made to adsorb | suck to the said silica, A method for producing a packaged green tea beverage comprising an adsorption step in which the amount of galacturonic acid is 30 ppm to 50 ppm and a protein amount is 6 ppm to 10 ppm, a silica removal step in which the silica is removed from the tea extract, a sterilization step, and a container filling step Propose.
At this time, the silica removing step may be combined with the filtering step, or a silica removing step may be provided separately from the filtering step. Specifically, solid particles can be obtained using centrifugal separation, ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membranes, and other porous media (filter media). Silica added together with unnecessary substances may be removed from the tea extract by a filtration method that can be separated from the liquid or a combination of these two types, or any filtration method (for example, The silica is removed by the filtration method), and then separately, centrifugal filtration, ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, or other porous media ( Filtration may be performed by a filtration method capable of separating solid particles from a liquid using a filter medium.
In the present invention, for example, the order of the steps such as changing the order of the sterilization step and the container filling step may be changed, and other steps may be inserted.

As a result of earnest research on prevention methods for tea (including primary and secondary orientation) in tea beverages, the inventor added silica to the tea extract and brought it into contact with the tea extract. In order to conceive the present invention based on this finding, it has been found that a portion of the components contained therein, specifically, some proteins and polysaccharides that form secondary olis can be selectively adsorbed on the silica. It came. Conventionally, it has been thought that the cause of secondary occurrence in the storage of green tea beverages is due to the blending ratio of the polymer component. All were intended to be removed. However, since many ingredients that affect the flavor of tea are contained in the polymer-containing component, the flavor inherent to tea is weakened even if the conventional method can prevent the occurrence of orientation. It was. On the other hand, since the present invention can selectively adsorb and remove some proteins and polysaccharides that form secondary olis on silica, the content thereof can be reduced at the same time. Many flavor components that are not involved in the occurrence of orientation can be left in the tea extract. As a result, it is possible to produce a container-packed green tea beverage that is clear over a long period of time and that maintains the original flavor of tea.
Regarding the cause of “secondary ori”, recently, “striketinin” in tea extract or tea preparation is decomposed into “ellagic acid” by heat sterilization, and this “ellagic acid” is converted into protein, polysaccharides, etc. It has been reported that a secondary orientation is formed by bonding (see JP2003-235451A). From this point of view, the present invention selectively adsorbs proteins and polysaccharides that bind to “ellagic acid” to silica by adding silica to the green tea extract, It can be considered that this component can be selectively removed from the tea extract.

The production method of the present invention is particularly suitable for the production of container-packed green tea beverages for warm sales. Warm sales are usually stored and sold in a state of being heated to 55-60 ° C. When the green tea beverage is stored in a warmed state, secondary orientation is more likely to occur. However, according to the production method of the present invention, proteins and polysaccharides that form secondary orientation are selectively selected. It is possible to produce a green tea beverage that can be adsorbed and removed and can maintain a clearness for a long time even if it is heated.
In addition, when heated at 55 to 60 ° C., there is a concern about the growth of thermophilic bacteria (heat-resistant thermophilic bacteria) that do not grow at room temperature, but according to the production method of the present invention, it is contained in the tea extract. Since catechins having an antibacterial action can be left in the beverage, the growth of heat-resistant bacteria can be suppressed by the antibacterial action of the catechins. In this regard, the method of adsorbing polyphenols reduces catechins, and the method of decomposing enzymes and the like leaves extra organics.
In addition, when a normal green tea beverage is heated and sold at 55 to 60 ° C., the heat change and oxygen deterioration are accelerated, and when the heating deterioration proceeds, a bad smell like potato smell is felt. In the production method, it has been confirmed that the fatty acid oxidative degradation product that causes the deterioration odor can be selectively reduced. On the other hand, it has also been confirmed that roasting incense ingredients such as pyrazine can be left in the beverage, providing a green tea beverage with a high flavor that has little unpleasant aroma when heated and yet has a sharp roasted incense. can do.
From the point of view of flavor, it is known that human taste changes with temperature. It is said that bitter and astringent taste feels dull when the temperature is high, and sweetness is easy to feel when the temperature is high, but according to the production method of the present invention, catechin and roasted aroma ingredients that are astringency ingredients Can be firmly left in the beverage, and the unpleasant potato odor can be suppressed, so that it is possible to provide a green tea beverage particularly suitable for warming sales.

In the present invention, the term “green tea beverage” means a beverage whose main ingredient is a tea extract obtained by extracting green tea leaves. Tea beverages, such as oolong tea beverages and black tea beverages, that are difficult to produce secondary orientation are not preferred as the tea beverages targeted by the present invention.
Further, in the present invention, “secondary orientation” does not include precipitation of fine powder and intends flock-like (cotton-like) precipitation, and should be distinguished from “primary orientation”. It is. In addition, in beverages made from grapes such as wine, precipitation of particles that are not flock-like is observed, but this should also be distinguished.

  Hereinafter, although the best embodiment for carrying out the present invention is described, the embodiment of the present invention is not limited to the following examples.

In this embodiment, an extraction process for extracting green tea leaves with warm water, a coarse filtration process for removing extraction residues from the tea extract, and silica is added to the tea extract to adsorb the oli component in the tea extract to the silica. The container-packed green tea beverage is manufactured through the adsorption process, the centrifugal separation (also serving as the silica removal process) and the diatomaceous earth filtration, the blending process, the sterilization process, and the container filling process.
However, the manufacturing process is merely an example. It is possible to change the order of each process, and it is also possible to insert another process between each process. For example, in this production process, silica added by centrifugation is removed from the tea extract, but before centrifugation, filtration for removing the added silica from the tea extract is inserted. Also good.

(Raw tea)
Green tea leaves, that is, raw tea leaves, are not limited to their cultivar, origin, picking time, picking method, cultivation method, etc., as long as they are picked from tea trees (scientific name: Camellia sinensis). be able to. Raw tea leaves (including leaves and stems) can be used as raw tea leaves. Furthermore, if it is rough tea that has been subjected to rough tea processing that stops the enzyme activity by means such as steaming or roasting these raw tea leaves etc., sencha, kettle roasted tea, kabuse tea, gyokuro, tencha, matcha, Any kind of bancha, roasted tea, steamed ball green tea, kettle roasted ball green tea, Ureshino tea, Aoyagi tea, etc. can be used as the raw tea leaves. Further, two or more kinds of these rough teas may be combined, or may be prepared by adding a fragrance. In addition, weakly fermented teas such as jasmine tea can also be targeted. There are various types of jasmine tea, but those prepared by adding artificial flavor to green tea are preferably classified as non-fermented tea. In addition, finished tea obtained by subjecting the above-mentioned crude tea to a currently known finishing process can also be used as a raw tea leaf.
On the other hand, semi-fermented tea such as oolong tea and iron kannon tea, fermented tea such as black tea, and post-fermented tea such as puer tea are not preferable as the raw tea leaves of the present invention. This is because the cream down that occurs in oolong tea or black tea has a different cause from the irreversible flock-like orientation (that is, secondary orientation) that occurs in non-fermented tea.

(Extraction process)
What is necessary is just to extract a green tea leaf with 70-100 degreeC warm water. For example, using an extraction device called a kneader according to a conventional method, it is stirred 20 to 100 times the amount of raw tea, 70 to 100 ° C. with extracted water for about 1 minute to 20 minutes, once to several times as necessary. Thus, extraction may be performed at normal pressure. However, the extraction method and extraction conditions are not particularly limited, and for example, pressure extraction can be performed.
The extraction temperature, that is, the temperature of hot water to be extracted is preferably 70 to 100 ° C, particularly preferably 70 to 90 ° C. Extracting with warm water of 70 to 100 ° C., particularly 70 to 90 ° C., makes it easy to obtain a desired scent and does not increase the astringency.
Examples of the extraction water used for extraction include pure water (including hard water, soft water, and ion exchange water), ascorbic acid-containing aqueous solution, pH adjustment water, and the like.

  The tea extract obtained by the extraction is cooled to about 5 to 40 ° C. as necessary, and at the same time or before and after that, ascorbic acid or sodium ascorbate is added to the tea extract as needed to make it acidic ( It is good to adjust to pH 4-5). By cooling or acid adjusting the tea extract, it is possible to prevent the extraction component from being oxidized, and to precipitate the primary causative component and increase the efficiency of the subsequent centrifugation.

(Coarse filtration step)
The coarse filtration step is a step of removing extraction residues such as tea leaves and large fine powders. For example, the filtration method currently employ | adopted in order to remove a stainless steel filter, flannel cloth, a strainer, and other extraction residues can be arbitrarily employ | adopted.
The coarse filtration step is a step for removing a large extraction residue, and is not a treatment that affects the molecular weight distribution of the tea beverage, etc., so this role can be performed by other filtration means (in this example, centrifugation, It is also possible to omit the rough filtration step depending on diatomaceous earth filtration.

(Adsorption process)
In the adsorption process, silica is added to the tea extract and brought into contact with the tea extract and the silica is selectively adsorbed on the silica in the tea extract. Remove.

As silica to be added, in addition to silica (silicon dioxide; SiO2), a silica-containing material containing silica as a main component (occupying 50% or more of the total mass) can be used.
Silica (silicon dioxide; SiO2) may be either crystalline or amorphous. Moreover, any of a natural product and a synthetic product may be sufficient. In the case of a synthetic product, silica produced by any synthetic method such as a dry method (gas phase method), a wet method (water glass method; including a gel type and a sedimentation type), a sol-gel method, or the like can be used. .
Examples of the silica-containing material include clay minerals such as silicate and diatomaceous earth, quartz, quartz, etc., which are natural products.

By adding silica to the tea extract and bringing the tea extract and silica into contact with each other, some of the proteins and polysaccharides that form the secondary ingredients are contained in the tea extract. It can be selectively adsorbed on silica and the concentration of these in the tea extract can be reduced.
The amount of silica added is preferably 0.5 to 20 times, particularly 1 to 10 times the amount of green tea raw material (tea leaf mass) to be extracted.
In addition to the addition amount, the silica particle size, pore size, electric charge, and the hydroxyl group (silanol group) present on the silica surface are controlled to adjust the silica adsorption performance, and the types of proteins and polysaccharides that are adsorbed and removed by this. The amount of the green tea beverage can be adjusted by adjusting the amount.

As a specific adsorption method, for example, silica may be added to the tea extract and stirred, or silica may be added to the tea extract after coarse filtration, and the tea extract may be mixed with silica. Moreover, you may make it contact a tea extract and a silica in the liquid feeding process by sending to the next process. Also, silica may be added and dispersed and adsorbed in several times.
At this time, after adding silica to the tea extract, it is preferable to contact the silica extract while cooling the tea extract to 20 to 40 ° C. When the tea extract is cooled to 20 ° C. or lower, cream-down may occur and the silica adsorption ability may be reduced. On the other hand, if the temperature is higher than 40 ° C., the tea extract may change due to heat and the flavor may be impaired.
Moreover, it is preferable to adjust the tea extract to which silica is added to a weakly acidic region (pH 4.5 to 5.5). Changes in catechins can be suppressed by adjusting to a weakly acidic region. It should be noted that if the pH is lower than 4.5, cream-down may occur and the silica adsorption capacity may be reduced.
In order to remove silica from the tea extract, a silica filtration step for removing the silica may be inserted separately, or the silica may be removed by centrifugation, diatomaceous earth filtration or other filtration steps following the adsorption step. It may be.

(Centrifugation)
Centrifugation may be performed, for example, under conditions of a flow rate of 200 to 500 L / h and a rotational speed of 5000 to 20000 rpm, and finally obtained by changing the flow rate, the rotational speed, the centrifugal sedimentation area (Σ), and the like. The clarity (T%) of the containered green tea beverage can be adjusted.
In centrifuging, it is preferable to cool the tea extract to about 5 to 40 ° C. in advance, but it is not always necessary to cool it.

Centrifugation is a process for removing fine powder, but the silica added as described above can be removed.
Further, if there is another process that can remove fine powder, centrifugation is not always necessary, but the diatomaceous earth filtration burden can be reduced by performing centrifugation before diatomaceous earth filtration. For example, the filtration time can be shortened by increasing the permeation flow rate and decreasing the permeation pressure. However, since fine powder can be removed by diatomaceous earth filtration, the burden is somewhat increased. However, when diatomaceous earth filtration is performed, centrifugation can be omitted.

(Diatomaceous earth filtration)
Diatomaceous earth filtration is filter cake filtration using diatomaceous earth as a filter aid.
Diatomaceous earth is a soil in which phytoplankton, called diatoms, accumulates on the seabed and lake bottom for fossilization and fossilizes, and fine diatom shells accumulate. The diameter is several to several tens of μm, and there are innumerable fine holes of 0.1 to 1.0 μm on the surface. Therefore, by forming a dense filter aid cake layer on the wire mesh and filter cloth, A clear liquid is obtained.
The main component of diatomaceous earth is silica (SiO 2), particularly amorphous silica, and it is common to use a filter aid that has been purified by firing.

As a method of diatomite filtration, an auxiliary layer (precoat) made of diatomaceous earth is formed on the surface of the filter carrier, and diatomaceous earth filter agent is injected into the stock solution (tea extract as unfiltered liquid) as needed (body feed). However, the stock solution (tea extract as an unfiltered solution) may be sent to the auxiliary layer.
Here, the “precoat” means that an auxiliary agent is dispersed in a clear liquid before the filtration operation, and this is circulated to obtain a filter carrier (for example, a metal net, a thick filter paper, This is to form a layer of an auxiliary agent with a thickness of several millimeters on the surface of a laminated metal ring (ceramic), a ceramic cylinder (candle), etc. Can be prevented, and the clarity of the filtrate can be improved.

The diatomaceous earth used in the present invention is diatomaceous earth used as a filter aid, such as pulverized / dried diatomaceous earth or crushed / dried baked or melt-baked. Although it is possible to use it, it is preferable to use a diatomaceous earth filter aid having a Darcy of 0.05 to 0.1. By using Darcy 0.05-0.1 diatomaceous earth filter aid, a clearer packaged tea beverage can be produced. The term “Darcy 0.05 to 0.1 diatomaceous earth filter aid” means a diatomaceous earth filter aid having a Darcy permeability K in the range of 0.05 to 0.1. “Darcy's permeability K” is one of the indexes indicating the permeability of the filter aid, and can be determined by a water permeation method or an air permeation method. Currently, “Darcy” is commonly used so that diatomite filter aids can be purchased by specifying this value.
The diatomaceous earth used in the present invention is preferably diatomaceous earth from which iron is eluted and removed by acid treatment. This is because iron not only affects the taste in green tea beverages but also causes browning. The method for acid treatment of diatomaceous earth is not particularly limited, but for example, a method of adding diatomaceous earth and acidic water to a mixing tank and then stirring, or adding an acid to a mixture of diatomaceous earth and water in the mixing tank After diatomaceous earth and acidic water are brought into contact with each other by any method, such as a method of stirring, the solid-liquid separation is followed by water washing, and a method using diatomaceous earth in a water suspended state or wet state is adopted. Can do. By using diatomaceous earth in a water suspended state or a wet state, the iron content eluted from the diatomaceous earth can be further reduced. Here, the acidic water is acidic water having a pH of less than 7.0, preferably pH 1 to 5 (aqueous solution exhibiting acidity). For example, organic acids such as citric acid, lactic acid and acetic acid, phosphoric acid, nitric acid, hydrochloric acid An aqueous solution of an inorganic acid such as
You may mix and use other filter aids, such as a silica gel, a pearlite, and a cellulose, in diatomaceous earth.

(Formulation)
In preparation, water (hard water, soft water, ion exchange water, natural water, etc.), ascorbic acid, sodium ascorbate, baking soda, saccharides, dextrin, fragrance, emulsifier, stabilizer, or other flavoring ingredients, or any of these Of these, a combination of two or more kinds may be added to adjust pH, concentration, and taste. For example, an example in which pH is adjusted to around 6 and Brix is adjusted to around 0.3 can be given.

(Sterilization and container filling)
If heat sterilization is a can drink, it will be reheated (hot pack) as needed, it will be filled, and retort sterilization (For example, heat sterilize at 121 degreeC for 7 minutes suitably under pressure (1.2 mmHg etc.)). In the case of a plastic bottle beverage, UHT sterilization (the prepared solution is held at 120 to 150 ° C. for 1 second to several tens of seconds) may be performed.

The green tea beverage obtained by the present invention has a galacturonic acid content in the tea extract of 30 to 50 ppm, particularly 35 to 45 ppm in the warm sales, and / or a protein content in the tea extract of 6 to 10 ppm, especially added. In warm sales, the content is preferably 7 to 9 ppm. Therefore, it is preferable to select and adjust the type and amount of silica in the adsorption process using these as indices. The amount of galacturonic acid and the amount of protein are based on values measured in the same manner as in the examples.
Since galacturonic acid is a component of polysaccharide (pectin), which is one of the causes of occurrence of oli in green tea beverages, measuring the content of galacturonic acid in green tea beverages, the total amount of pectin that is the cause of oliogenesis Becomes clear.

  Moreover, when considering the heating sales application, it is preferable that the clarity of the green tea beverage is 93 to 98 T%, particularly 95 to 98 T% in terms of transmittance (660 nm). At this time, the clarity of the green tea beverage can be adjusted by filtration conditions such as centrifugation and diatomaceous earth filtration. In this sense, if the clarity of the green tea beverage can be adjusted to a transmittance (660 nm) of 93 to 98 T%, instead of centrifugation and diatomaceous earth filtration, other filtration methods such as ultrafiltration, microfiltration, precision It is also possible to employ filtration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as a biofunctional membrane, or filtration combining any two of these. However, since tea beverages are susceptible to oxygen degradation, it is desirable to use the total filtration method rather than the cross-flow method that is commonly used for membrane filtration and ultrafiltration. It is suitable from the point of flavor balance to perform clarification filtration such as soot filtration in combination with centrifugation. Especially, in this invention, diatomaceous earth filtration is excellent at the point which can manufacture a high quality tea drink stably, without the residue prevention of the silica to a filtrate, and a special technical experience.

  In addition, the manufacturing process which manufactures a green tea drink through said manufacturing process, ie, an extraction process, a rough filtration process, an adsorption process, a filtration process including centrifugation and diatomaceous earth filtration, a blending process, a sterilization process, and a container filling process is the present invention. This is merely an example, and the present invention is not limited to this. For example, the order of the steps can be changed, or another step can be added.

(Test 1: Quality evaluation at room temperature storage)
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and various addition amounts (see Table 1) of silica are added to the green tea raw material (tea leaf mass) in the tank in which the roughly filtered tea extract is stored. (Amorphous hydrous silica; “Mizuka Soap” manufactured by Mizusawa Chemical Co., Ltd.) was added, and the tea extract (pH 5.0) was allowed to come into sufficient contact with silica while forcibly cooling to 30 ° C. for 15 minutes. After stirring and allowing to stand, centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to give a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.

The container-packed green tea beverage produced as described above was stored at room temperature for 2 weeks, and the subsequent occurrence of orientation was observed and the flavor was evaluated. The evaluation of flavor was evaluated and judged by 10 panelists.
The following criteria were used as indicators for the evaluation of orientation.
++++: A large amount of occurrence ++: An occurrence of occurrence +: A slight occurrence of occurrence ±: Generation of fine powder −: No occurrence of occurrence

  It was found that the occurrence of orientation can be suppressed by adding silica to the tea extract and bringing it into contact. In particular, this effect was remarkable when 0.5 times or more of silica was added and brought into contact with the green tea raw material (tea leaf mass). On the other hand, it was also found that when the amount exceeding 20 times the amount of green tea raw material (tea leaf mass) was added, the flavor became thin.

(Test 2: Quality evaluation when stored warm)
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and various addition amounts (see Table 2) of silica are added to the green tea raw material (tea leaf mass) in the tank in which the roughly filtered tea extract is stored. (Amorphous hydrous silica; “Mizuka Soap” manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, and the tea extract (pH 5.0) was added for 15 minutes so as to be in sufficient contact with silica while forcibly cooling to 30 ° C. After stirring and allowing to stand, SA1 continuous centrifuge manufactured by Westphalia Co. is used, and the flow rate is changed between 200 to 400 L / h, and the centrifugal separation (the number of revolutions is 10,000 rpm, the centrifugal sedimentation area (Σ) is 1000 m 2. )
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to give a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.
The clarity (T%) of the packaged green tea beverage was adjusted by changing the flow rate in the centrifugation.

The container-packed green tea beverage produced as described above was stored in a thermostatic bath at 55 ° C. for 2 weeks, and the occurrence of orientation was observed after 7 and 14 days.
For clarity (T%), the sample was shaken well and the transmittance (660 nm) was measured. 4.0 mL was sampled in a standard glass cell and measured with a measuring apparatus: Hitachi spectrophotometer U-3310. In the test described later, T% was similarly measured.
The orientation was evaluated in the same manner as in Test 1.

  In the case of warm storage, the occurrence of orientation was observed even when silica more than 0.5 times the amount of green tea material (tea leaf mass) was added, but the clarification (T %) Can be suppressed even in the case of warm storage.

(Test 3: Quality evaluation by filtration method)
[Production Method 3-1: Centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract was roughly filtered with an 80-mesh stainless steel filter, and the roughly filtered tea extract was forcibly cooled to 30 ° C. and allowed to stand, and then SA1 continuous centrifuge manufactured by Westphalia. Was centrifuged (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2).
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.

[Production method 3-2: Centrifugation ⇒ Diatomaceous earth filtration]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract was roughly filtered with an 80-mesh stainless steel filter, and the roughly filtered tea extract was forcibly cooled to 30 ° C. and allowed to stand, and then SA1 continuous centrifuge manufactured by Westphalia. Was centrifuged (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2).
Next, the filtrate after centrifugation was subjected to diatomaceous earth filtration using Darcy 0.1 diatomaceous earth to obtain a diatomaceous earth filtration treatment liquid.
Next, 300 ppm of ascorbic acid was added to the diatomaceous earth filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, adjusted to 1000 mL with ion-exchanged water (meas up), and then subjected to UHT sterilization (135 ° C., 30 seconds), It was cooled in the plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.

[Manufacturing method 3-3: adsorption process ⇒ centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and the amount of silica (amorphous hydrous silica) is twice as large as the green tea raw material (tea leaf mass) in the tank where the roughly filtered tea extract is stored. Mizusawa Chemical Co., Ltd. “Mizuka Soap”) was added, and the tea extract (pH 5.0) was stirred for 15 minutes so that it was in sufficient contact with silica while forcibly cooling to 30 ° C. and allowed to stand. Thereafter, centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.

[Production method 3-4: Adsorption process ⇒ Centrifugation ⇒ Diatomaceous earth filtration (use of acid untreated product)]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and the amount of silica (amorphous water content) is twice as much as the green tea raw material (tea leaf mass) in the tank in which the roughly filtered tea extract is stored. Silica; “Mizuka Soap” manufactured by Mizusawa Chemical Co., Ltd.) was added, and the tea extract (pH 5.0) was stirred for 15 minutes so that it was in sufficient contact with silica while forcibly cooling to 30 ° C. and allowed to stand. After that, centrifugal separation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Next, the filtrate after centrifugation was subjected to diatomaceous earth filtration using Darcy 0.1 diatomaceous earth to obtain a diatomaceous earth filtration treatment liquid.
Next, 300 ppm of ascorbic acid was added to the diatomaceous earth filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, adjusted to 1000 mL with ion-exchanged water (meas up), and then subjected to UHT sterilization (135 ° C., 30 seconds), It was cooled in the plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by tumbling for 30 seconds, and immediately cooled.

[Production method 3-5: Adsorption process ⇒ Centrifugation ⇒ Diatomaceous earth filtration (Use of acid-treated product)]
As the diatomaceous earth used for diatomaceous earth filtration, acid-treated diatomaceous earth was used, and the others were produced in the same manner as in the above production method 3-4.
In addition, the acid treatment of diatomaceous earth involves immersing the diatomaceous earth used in Production Method 3-3 in 40 times the amount of hydrochloric acid solution (2.5% concentration), leaving it to stand at room temperature with stirring for 24 hours, washing with water, and filtrate. Was washed until the pH reached 5 and then dried on a rotary drum.

Container-packed green tea beverages ([3-1] to [3-5]) produced as described above are stored in a constant temperature bath at 37 ° C. or 55 ° C. for 30 days, after 7 days, 14 days, and 30 days. Occurrence, light blue, and flavor were observed and evaluated.
Light blue and flavor were evaluated and judged by 10 panelists.
The evaluation of orientation was performed in the same manner as in Test 1.

  When heated and stored for a long time (30 days), it was possible to suppress precipitation by centrifuging following silica adsorption to increase clarification, but some turbidity was observed (3 -3). Furthermore, diatomaceous earth with higher clarity did not show such turbidity (3-5). In addition, what was filtered with the diatomaceous earth which has not been acid-treated changed the color remarkably (3-4).

(Test 4: Evaluation of iron elution from diatomaceous earth filter media)
5 g of diatomaceous earth filter medium is immersed in 100 mL of purified water (ion exchange water) and allowed to stand at room temperature for 24 hours (stirring 5 times in the middle), then the filter medium and purified water are separated by filtration, and the iron content of the filtrate (purified water) is simplified. It was measured with an iron analyzer (color absorbance). As a result, when the iron elution amount was converted to 1 g of the original diatomaceous earth, the iron elution amount / diatomaceous earth was 0.10 μg / g.

(Test 5: Content measurement of galacturonic acid and protein by filtration method)
[Production Method 5-1: Adsorption Step ⇒ Centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and the amount of the green tea raw material (tea leaf mass) is 0 times, 0.5 times, 5 times in the tank storing the roughly filtered tea extract. Double or 20 times the amount of silica (amorphous hydrous silica; “Mizuka Soap” manufactured by Mizusawa Chemical Industry Co., Ltd.) is added, and the tea extract is brought into sufficient contact with the silica while forcibly cooling to 30 ° C. (PH 5.0) was stirred for 15 minutes and allowed to stand, and then centrifuged using a SA1 continuous centrifuge manufactured by Westphalia (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ) : 1000 m2).
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Production Method 5-2: Adsorption Process ⇒ Centrifugation ⇒ Diatomaceous Earth Filtration (Using Acid-treated Products)]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 80 ° C. with respect to 10 g of green tea material (shallow steamed green tea blended with 50:50 of the first and second teas from Shizuoka and Bukita varieties). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and the amount of the green tea raw material (tea leaf mass) is 0 times, 0.5 times, 5 times in the tank storing the roughly filtered tea extract. Double or 20 times the amount of silica (amorphous hydrous silica; “Mizuka Soap” manufactured by Mizusawa Chemical Industry Co., Ltd.) is added, and the tea extract is brought into sufficient contact with the silica while forcibly cooling to 30 ° C. (PH 5.0) was stirred for 15 minutes and allowed to stand, and then centrifuged using a SA1 continuous centrifuge manufactured by Westphalia (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ) : 1000 m2).
Subsequently, the filtrate after centrifugation was subjected to diatomaceous earth filtration using Darcy 0.1 acid-treated diatomaceous earth to obtain a diatomaceous earth filtered liquid.
Next, 300 ppm of ascorbic acid was added to the diatomaceous earth filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, adjusted to 1000 mL with ion-exchanged water (meas up), and then subjected to UHT sterilization (135 ° C., 30 seconds), It was cooled in the plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.
The acid treatment of diatomaceous earth involves immersing Darcy 0.1 diatomaceous earth in 40 volumes of hydrochloric acid solution (2.5% concentration), leaving it to stand at room temperature with stirring for 24 hours, and then washing with water until the filtrate reaches pH 5. After that, drying was performed with a rotary drum.

[Analysis of galacturonic acid]
100 mL of each container-packed green tea beverage sample obtained by Production Methods 5-1 and 5-2 was removed by tannin by column chromatography (Sephadex LH-20), and then concentrated 5 times. 4 mL of ethanol was added to 1 mL of the concentrated solution, and the mixture was cooled at −30 ° C. overnight. After cooling, the supernatant was discarded by centrifugation, washed twice with ethanol, and then dried under reduced pressure to obtain a sample for analysis.
The whole sample for analysis dried under reduced pressure was dissolved in 1 mL of distilled water, and 5 mL of ice-cooled 0.025 M sodium tetraborate was added and reacted in hot water for 10 minutes.
After the reaction, the mixture was cooled at room temperature, 200 μL of 7.5 mM carbazole solution was added, and further reacted in hot water for 10 minutes. After cooling at room temperature, the absorbance was measured at 530 nm (analyzer: Hitachi spectrophotometer U-3310), and the galacturonic acid content was measured. The results are shown in FIGS.

[Protein analysis]
100 mL of each container-packed green tea beverage sample obtained by the above production methods 5-1 and 5-2 was removed by tannin by column chromatography (Sephadex LH-20), and then concentrated 5 times. 4 mL of ethanol was added to 1 mL of the concentrated solution, and the mixture was cooled at −30 ° C. overnight. After cooling, the supernatant was discarded by centrifugation, washed twice with ethanol, dried under reduced pressure, and further precipitated with 15% trichloroacetic acid to obtain a sample for quantification.
The whole sample for quantification was dissolved in 100 μL of distilled water, and then dissolved in 1N NaOH over 30 minutes. After dissolution, 1 mL of sodium carbonate alkaline copper reagent was added and left for 10 minutes or longer. Thereafter, 100 μL of Folin reagent was added and mixed rapidly, and then allowed to stand for 30 minutes or more, and the absorbance was measured at 750 nm (analyzer: Hitachi spectrophotometer U-3310), and the protein content was measured. The results are shown in FIGS.

[Measurement of T%]
Each container-packed green tea beverage sample (sample) obtained by the production method 5-2 was shaken well, and the transmittance (660 nm) was measured. 4.0 mL was sampled in a standard glass cell and measured with a measuring apparatus: Hitachi spectrophotometer U-3310.

Silica was added to and brought into contact with the tea extract, and then centrifuged (Test 5-1). As a result, the amounts of galacturonic acid and protein after centrifugation were reduced and the clarity was increased. Further, when diatomaceous earth was filtered after centrifugation (Test 5-2), the same tendency as in Test 5-1 was observed.
In addition, the container-packed green tea beverage sample was produced using the diatomaceous earth which is not acid-treated like the manufacturing method 5-2, However, discoloration and precipitation remarkably, and the analysis of galacturonic acid and protein was impossible.

(Test 6: Measurement of catechin content by filtration method)
[Production method 6-1: Adsorption process ⇒ Centrifugation ⇒ Diatomaceous earth filtration (using acid-treated product)]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. with respect to 10 g of green tea raw material (shallow steamed green tea obtained by blending the first and second teas of Shizuoka and Bukita varieties at 50:50). The obtained tea extract is roughly filtered with an 80 mesh stainless steel filter, and the amount of silica (amorphous hydrous silica) is 5 times the amount of green tea raw material (tea leaf mass) in the tank in which the roughly filtered tea extract is stored. Mizusawa Chemical Co., Ltd. “Mizuka Soap”) was added, and the tea extract (pH 5.0) was stirred for 15 minutes so that it was in sufficient contact with silica while forcibly cooling to 30 ° C. and allowed to stand. Thereafter, centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Subsequently, the filtrate after centrifugation was subjected to diatomaceous earth filtration using Darcy 0.1 acid-treated diatomaceous earth to obtain a diatomaceous earth filtered liquid.
Next, 300 ppm of ascorbic acid was added to the diatomaceous earth filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, ion-exchanged water was added to adjust to 1000 mL (meas up), and then UHT sterilization (135 ° C., 30 seconds) was performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.
The acid treatment of diatomaceous earth involves immersing Darcy 0.1 diatomaceous earth in 40 volumes of hydrochloric acid solution (2.5% concentration), leaving it to stand at room temperature with stirring for 24 hours, and then washing with water to bring the filtrate to pH 5. And then dried with a rotary drum.

[Production method 6-2: Centrifugation ⇒ Diatomaceous earth filtration]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. with respect to 10 g of green tea raw material (shallow steamed green tea obtained by blending the first and second teas of Shizuoka and Bukita varieties at 50:50). The obtained tea extract was roughly filtered with an 80-mesh stainless steel filter, and the roughly filtered tea extract was forcibly cooled to 30 ° C. and allowed to stand, and then SA1 continuous centrifuge manufactured by Westphalia. Was centrifuged (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2).
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Production method 6-3: addition of chitosan ⇒ centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. with respect to 10 g of green tea raw material (shallow steamed green tea obtained by blending the first and second teas of Shizuoka and Bukita varieties at 50:50). The obtained tea extract was roughly filtered with an 80 mesh stainless steel filter, and 0.3% by mass of chitosan was added to the green tea raw material (tea leaf mass) into the tank in which the roughly filtered tea extract was stored. . After the addition, the tea extract (pH 5.0) was stirred for 15 minutes so as to be in sufficient contact with chitosan while forcedly cooling to 30 ° C. and allowed to stand, and then a West Farier SA1 continuous centrifuge was used. Centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed.
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, pH is adjusted to 6 with sodium bicarbonate, ion-exchanged water is added to adjust to 1000 mL (measup), and then UHT sterilization (135 ° C., 30 seconds) is performed. And cooled in a plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Production method 6-4: Centrifugal separation → Membrane treatment]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. with respect to 10 g of green tea raw material (shallow steamed green tea obtained by blending the first and second teas of Shizuoka and Bukita varieties at 50:50). The obtained tea extract was roughly filtered with an 80-mesh stainless steel filter, and the roughly filtered tea extract was forcibly cooled to 30 ° C., and then used with a Westphalia SA1 continuous centrifuge. Centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed.
Next, the filtrate after centrifugation was subjected to membrane treatment. For membrane treatment, membrane filtration was performed using a membrane treatment apparatus (membrane master manufactured by Nitto Denko Corporation) and a UF membrane (100,000 fraction) manufactured by Millipore Corporation at a treatment pressure of 6 kg / cm 2.
Then, 300 ppm of ascorbic acid was added to the membrane filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, adjusted to 1000 mL with ion-exchanged water (meas up), UHT sterilization (135 ° C., 30 seconds), and plate It was cooled inside and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea drink. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Method for analyzing catechins]
Using the roughly filtered tea extract as a control, the amount of catechin in each containered green tea beverage sample was measured as follows, and the catechin residual rate was measured. The results are shown in Table 4.

1) Equipment and instruments High-performance liquid chromatograph unit: Hitachi, Ltd. D-7000 HPLC system
HPLC column: YMC Jsphere ODS-H80 φ4.6 × 250mm
2) Reagent
Mobile phase: acetonitrile (for high performance liquid chromatograph or special grade), phosphoric acid (special grade), ultrapure water (ion-exchanged water treated with 0.45 μm)
Catechin standard solutions: (-)-epigallocatechin gallate (EGCg), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (- ) -Gallocatechin gallate (GCg), (-)-catechin gallate (Cg), (-)-gallocatechin (GC), (+)-catechin (C)
3) Quantitative method of sample A 5 ml sample of a green tea beverage in a container was accurately weighed, placed in a 50 ml volumetric flask, and fixed with distilled water. The mixture was filtered through a 0.45 μm membrane filter and quantified by high performance liquid chromatography. Preparations of each catechin were prepared in advance to about 10 to 100 ppm, and 3 inspection standard curves were obtained.
4) Operating conditions of high performance liquid chromatograph
Column: YMC Jsphere ODS-H80 φ4.6 × 250mm, Column temperature: 40 ℃
Mobile phase: Phase A 5% acetonitrile (containing 0.1% phosphoric acid),
Phase B Gradient with 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 10ml / min, Injection volume: 10μl, Detection: UV230nm

  When silica was added and adsorbed (6-1), and when diatomaceous earth was filtered (6-2), the amount of catechin was not reduced, but when chitosan was added (6-3) and In the case of membrane filtration (6-4), it was found that the amount of catechin decreased.

(Test 7: Change in aroma component by filtration method)
[Production method 7-1: Centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. per 10 g of green tea raw material (finished tea obtained by burning lightly steamed green tea blended with Shizuoka and Bukita varieties Ichibancha and Nibancha at 50:50). The obtained tea extract was roughly filtered with an 80-mesh stainless steel filter, and the roughly filtered tea extract was forcibly cooled to 30 ° C., and then used with a Westphalia SA1 continuous centrifuge. Centrifugation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed.
Next, 300 ppm of ascorbic acid was added to the filtrate after centrifugation, and the pH was adjusted to 6 with sodium bicarbonate. Next, after adding ion-exchanged water to adjust to 1000 mL (meas up), UHT sterilization (135 ° C, 30 seconds) is performed, cooled in a plate, and filled into a transparent plastic container (PET bottle) at 85 ° C. A container-packed green tea beverage was obtained. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Production method 7-2: Adsorption process ⇒ Centrifugation]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. per 10 g of green tea raw material (finished tea obtained by burning lightly steamed green tea blended with Shizuoka and Bukita varieties Ichibancha and Nibancha at 50:50). The obtained tea extract is roughly filtered with an 80-mesh stainless steel filter, and in the tank in which the roughly filtered tea extract is stored, 5 times the amount of silica amorphous hydrous silica with respect to the green tea raw material (tea leaf mass); Mizusawa Chemical Co., Ltd. “Mizuka Soap”) was added, and the tea extract (pH 5.0) was stirred for 15 minutes so that it was in sufficient contact with silica while forcibly cooling to 30 ° C. and allowed to stand. Then, centrifugal separation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Next, 300 ppm of ascorbic acid is added to the filtrate after centrifugation, the pH is adjusted to 6 with sodium bicarbonate, and ion-exchanged water is added to adjust to 1000 mL (meas up), followed by UHT sterilization (135 ° C., 30 seconds). The plate was cooled in a plate and filled in a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.

[Production method 7-3: Adsorption process ⇒ Centrifugation ⇒ Diatomaceous earth filtration (use of acid-treated product)]
Extraction was performed for 3.5 minutes with 1000 ml of hot water at 85 ° C. per 10 g of green tea raw material (finished tea obtained by burning lightly steamed green tea blended with Shizuoka and Bukita varieties Ichibancha and Nibancha at 50:50). The obtained tea extract is roughly filtered with an 80-mesh stainless steel filter, and in the tank in which the roughly filtered tea extract is stored, 5 times the amount of silica amorphous hydrous silica with respect to the green tea raw material (tea leaf mass); Mizusawa Chemical Co., Ltd. “Mizuka Soap”) was added, and the tea extract (pH 5.0) was stirred for 15 minutes so that it was in sufficient contact with silica while forcibly cooling to 30 ° C. and allowed to stand. Then, centrifugal separation (flow rate: 300 L / h, rotation speed: 10,000 rpm, centrifugal sedimentation area (Σ): 1000 m 2) was performed using a SA1 continuous centrifuge manufactured by Westphalia.
Subsequently, the filtrate after centrifugation was subjected to diatomaceous earth filtration using Darcy 0.1 acid-treated diatomaceous earth to obtain a diatomaceous earth filtered liquid.
Next, 300 ppm of ascorbic acid was added to the diatomaceous earth filtration treatment solution, adjusted to pH 6 with sodium bicarbonate, adjusted to 1000 mL with ion-exchanged water (meas up), and then subjected to UHT sterilization (135 ° C., 30 seconds), It was cooled in the plate and filled into a transparent plastic container (PET bottle) at 85 ° C. to obtain a container-packed green tea beverage. Thereafter, the cap part was sterilized by overturning for 30 seconds, and immediately cooled, and this was used as a packaged green tea beverage sample.
The acid treatment of diatomaceous earth involves immersing Darcy 0.1 diatomaceous earth in 40 volumes of hydrochloric acid solution (2.5% concentration), leaving it to stand at room temperature with stirring for 24 hours, and then washing with water to bring the filtrate to pH 5. And then dried with a rotary drum.

[Aroma component analysis method]
A packaged green tea beverage sample was taken in a 10 ml vial and 3 g of NaCl was added. Further, 5 μl of 0.1% cyclohexanol was added as an internal standard. Extraction of aroma components was analyzed by GC / MS using a solid layer micro extraction (SPME) method, and the results are shown in FIG.
In addition, the amount of fragrance components was calculated | required by the relative ratio when the area of an internal standard substance (0.1% cyclohexanol 5 microliters) was set to 1.

(Analysis conditions)
GC / MS: Agilent5973N,
Column: DB-WAX (0.25mmI.D. × 60m × 0.25μm),
Flow rate: 0.9ml / min,
Oven temperature: 35 ℃ (3min) ～ 5 ℃ / min ～ 240 ℃ (5min),
Inlet temperature: -50 ° C to 12 ° C / s to 240 ° C, splitless

  When silica is added and adsorbed (7-2), and when diatomaceous earth filtration is further performed (7-3), there are more pyrazines and fatty acid oxidative degradation products compared with the case of only centrifugation (7-1). A tendency to decrease was observed.

It is the graph which showed the amount of galacturonic acid and the amount of protein in the green tea drink manufactured by centrifuging after an adsorption process for every addition amount of silica. It is the graph which showed the amount of galacturonic acid and the amount of protein in the green tea drink manufactured by performing centrifugation and diatomaceous earth filtration after an adsorption process for every addition amount of silica. It is the graph which showed T% of the green tea drink manufactured by performing centrifugation and diatomaceous earth filtration after an adsorption | suction process for every addition amount of a silica. It is the graph which showed the aroma component (pyrazines, fatty-acid oxidation decomposition product) content of the green tea drink manufactured with the different filtration method.

Claims (5)

  A packaged green tea beverage obtained by filling a tea extract obtained by extracting green tea leaves into a container, containing 30-50 ppm galacturonic acid and 6-10 ppm protein. .   Extraction process for extracting green tea leaves with heated water at 70 to 100 ° C., silica is added to the obtained tea extract to adsorb the oli component in the tea extract to the silica, and galacturonic acid in the tea extract A method for producing a container-packed green tea beverage comprising an adsorption step in which the amount is 30 ppm to 50 ppm and a protein amount is 6 ppm to 10 ppm, a silica removal step in which the silica is removed from the tea extract, a sterilization step, and a container filling step.   The method for producing a container-packed green tea beverage according to claim 2, wherein the addition amount of silica is 0.5 to 20 times the amount of tea leaf to be extracted.   The method for producing a containerized green tea beverage according to claim 2 or 3, further comprising a filtration step of setting the clarity of the tea extract to a transmittance (660 nm) of 95 T% or more. The method for producing a packaged green tea beverage according to any one of claims 2 to 4, wherein diatomaceous earth filtration is performed using acid-treated diatomaceous earth in a subsequent step of the silica removing step.

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