JP2007060957A - 飲料及びその製造方法 - Google Patents
飲料及びその製造方法 Download PDFInfo
- Publication number
- JP2007060957A JP2007060957A JP2005249681A JP2005249681A JP2007060957A JP 2007060957 A JP2007060957 A JP 2007060957A JP 2005249681 A JP2005249681 A JP 2005249681A JP 2005249681 A JP2005249681 A JP 2005249681A JP 2007060957 A JP2007060957 A JP 2007060957A
- Authority
- JP
- Japan
- Prior art keywords
- caffeine
- tea
- tea leaves
- beverage
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Abstract
【解決手段】採取した生茶葉中のカフェイン濃度が熱水処理前の60質量%以下であり、かつ、シュウ酸又はその塩の濃度が熱水処理前の95質量%以下、になるまで熱水処理を行って得られた被処理茶葉からなる荒茶の抽出物を含むものとした。
【選択図】 なし
Description
村松敬一郎編 「茶の科学」朝倉書店(2000)
本発明に係る飲料は、採取した生茶葉中のカフェイン濃度が熱水処理前の60質量%以下であり、かつ、シュウ酸又はその塩の濃度が熱水処理前の95質量%以下、になるまで熱水処理を行なった茶葉の抽出物を用いる。ここで熱水処理とは、茶樹から採取した茶葉(摘採直後から24時間以内の茶葉)に70℃から100℃の熱水を50リットルから250リットル、30秒から180秒間吹き付けることをいう。このときの水圧は茶葉1kgあたり0.01MPaから0.5MPaであることが好ましく、0.08MPaから0.5MPaであることが更に好ましい。
本発明に係る飲料は、荒茶を公知の方法で抽出することにより得られる。抽出の際の温度は、溶媒の融点より高く、沸点より低い温度であれば、特に限定されるものではないが、水では10℃から100℃、エタノールおよびメタノールでは10℃から40℃が望ましい。抽出時間は10秒から24時間の範囲とするのが好ましい。
まず、カフェインを除去するための最適な水質の検討を行なった。図2は、処理水(シャワー水)のpHを変えて処理を行なったときのカフェイン、ストリクチニン及びカテキン類の含有量を示した図である。処理水のpHを3.5〜6.8の間とすることにより、カフェイン除去率が向上することが示された。次に処理水の硬度を変えてカフェインの除去を行なった。その結果を図3に示す。これより軟水を用いた方がカフェインの除去率が向上することが示された。なお、本実施例においてはカフェインの除去効率の検討のために好ましい水質について検討を行なったが、特にこの範囲に限定はされない。
茶樹から採取した「べにふうき」(摘採直後から24時間以内の茶葉)25kgから75kgに95℃の熱水50Lから250Lを、所定時間(60秒、90秒、120秒間)吹き付けてシャワーリングした。このときの水圧は茶葉1kgあたり0.1MPaであった。次いで、この被処理茶葉を通常の方法(蒸熱、粗揉、揉捻、中揉及び精揉工程等)により荒茶を製造した。この荒茶を90℃の熱水で抽出し、更にこの抽出物にL−アスコルビン酸ナトリウム、重曹などの副原料を添加してそれぞれ順に試験飲料1から3とした。なお、比較として、採取した生葉を、熱水処理を行なうことなく通常の方法により荒茶を製造して抽出した飲料を試験飲料4とした。
上記試験飲料中のカフェイン、カテキン類含有量、含有量の測定を行なった。測定は、液体クロマトグラフ法により分析した。試験飲料は蒸留水で3倍に希釈した。カラムには、和光純薬製(Wakopak Navi C18−5 (4.6×150mm,直径5um))を用い、移動相Aには、水(DW)とアセトニトリルとリン酸(H3PO4)とを体積比400:10:1で混合した溶液を、移動相Bにはメタノールと移動相Aを体積比1:2で混合した溶液を、用いた。測定機器は、島津製作所LC−10Aを用い、オートサンプラは4℃、カラム温度は40℃、注入量は20μl、流速は1ml/min、検出波長はUV272nm、以下の表1に挙げるようなグラジエント条件で分析を行った。なお、グラジエント条件A及びBは測定する化学成分によって適宜変更した。
官能試験は、試験飲料1から4を飲み比べ、5点満点で採点することによって行なった。その結果を表2に示す。その結果、本発明に係る試験飲料1から3には香味変化は少なく、カフェインによる苦味が抜けたことで、飲みやすくなり、嗜好飲料としても十分な性能を有していることがわかった。
試験飲料1から4中のヒスタミン遊離抑制効果の検討を行なった。その結果を図7に示す。これより、茶葉に熱水処理を施しても茶葉中の抗アレルギー成分の作用効果に何等の影響を及ぼさないことが示された。
10 熱水処理室
102 ネットコンベア
104 シャワー
12 茶葉投入口
14 茶葉排出口
20 茶葉
22 被処理茶葉
Claims (6)
- 採取した生茶葉中のカフェイン濃度が熱水処理前の60質量%以下であり、かつ、シュウ酸又はその塩の濃度が熱水処理前の95質量%以下、になるまで熱水処理を行って得られた被処理茶葉からなる荒茶の抽出物を含む飲料。
- 前記生茶葉中の総カテキン濃度と、前記被処理茶葉中の総カテキン濃度との差は、0.1質量%から5質量%である請求項1に記載の飲料。
- 前記荒茶の抽出物中の総カテキン量とカフェイン量との除数は、4から50である請求項1又は2に記載の飲料。
- 前記荒茶の抽出物中のタンニン量とカフェイン量との除数は、4.5から50である請求項1から3いずれかに記載の飲料。
- 前記生茶葉は、「べにふうき」、「べにふじ」、「べにほまれ」、「やえほ」、「するがわせ」、「ゆたかみどり」、「かなやみどり」、「おくむさし」、「青心大パン」、「青心烏龍」、「大葉烏龍」、「紅花」、「べにひかり」、「やまかい」、「やまみどり」、「からべに」、「香駿」、「そうふう」及び「おくみどり」、もしくはこれらの混合物の茶葉である請求項1から4いずれかに記載の飲料。
- 茶葉の抽出物を含有する飲料を製造する方法であって、
採取した生葉をカフェイン濃度が熱水処理前の60質量%以下、及びシュウ酸又はその塩の濃度が熱水処理前の95質量%以下、になるまで熱水処理を行う工程を有する飲料の製造方法。
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KR20180125828A (ko) * | 2017-05-16 | 2018-11-26 | (주)아모레퍼시픽 | 차나무의 추출물을 함유하는 조성물 |
KR102428987B1 (ko) | 2017-05-16 | 2022-08-04 | (주)아모레퍼시픽 | 차나무의 추출물을 함유하는 조성물 |
JP2019110797A (ja) * | 2017-12-22 | 2019-07-11 | 株式会社 伊藤園 | 食用茶葉の製造方法 |
JP2021058219A (ja) * | 2021-01-19 | 2021-04-15 | 花王株式会社 | 非重合体カテキン類含有組成物の製造方法 |
JP7057986B1 (ja) | 2021-11-19 | 2022-04-21 | 株式会社ひかわ | 茶生葉処理装置、茶生葉の処理方法 |
JP2023075635A (ja) * | 2021-11-19 | 2023-05-31 | 株式会社ひかわ | 茶生葉処理装置、茶生葉の処理方法 |
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