JP2008000044A - Method for appraising tea leaf using theogalline as index - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for appraising tea leaves using theogalline as an index by which raw material tea leaves for a packaged tea beverage prevented from flocking during long storage and excellent in flavor are selected. <P>SOLUTION: The method for appraising tea leaves using theogalline as an index appraises raw tea leaves for a packaged beverage in reference to a theogalline concentration to a tannin concentration in tea leaf extract liquid to select tea leaves hardly causing flock. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for identifying raw tea leaves suitable for containerized tea beverages that are excellent in flavor and are free from flocs during long-term storage, tea leaves blended for containerized tea beverages, and containerized tea beverages And its manufacturing method.

In recent years, in addition to the conventional method of brewing tea leaves in a teapot etc. as a drinking form of tea beverages, consumers using commercially available tea beverages are increasing, Tea drinks have been drunk in various places using portability.
In general, packaged tea beverages have been improved in microbial safety by appropriate sterilization treatment such as heating. However, when the packaged tea beverages that have been heat-treated are stored for a long time, flocs (flocculated floats and / or Or a precipitate) occurs. In particular, because of the ease of recapability, etc., and the sense of security that allows you to see the contents, in the situation where tea beverages packed in containers are mainly distributed in transparent containers such as PET bottles, this floc phenomenon is the shape and size. Therefore, it is likely to be mistaken for contamination by microorganisms, which causes a significant reduction in the visual commercial value of tea beverages.

As for the main body of floc, a report that it is a water-soluble polymeric polysaccharide component having a molecular weight of 20,000 or more (Non-patent Document 1), and strictinin, which is one of the tea components, is decomposed into ellagic acid by heating. There is a report (Patent Document 1) that an acid is a substance formed by binding to a protein or the like, but the involvement of other components such as polyphenol, caffeine, organic acid, metal ion, etc. is also estimated, There are many unexplained parts about the cause and components.
As a method for suppressing or preventing the occurrence of flocs in a container-packed tea beverage proposed so far, as a means for adding or treating a specific component, an ingredient that is considered to be the cause of floc occurrence is used by an enzyme or the like. A method of decomposing (for example, Patent Document 2), a method of adding a component that suppresses the generation of floc (Patent Document 3), a method of inducing the generation of floc and physically removing it by ultrafiltration or diatomaceous earth filtration (for example, Patent Document 4) and the like.

On the other hand, raw tea leaves used in the manufacture of container-packed tea beverages are generally blended with a large number of tea leaves that have been appraised in consideration of the flavor for the purpose of stabilizing quality and uniformity of taste. However, since the occurrence of flocs depends on the ingredients in the tea leaves, the tea in the container can be selected by selecting the raw tea leaves for tea beverages by paying attention to the content of the ingredients. Means for suppressing flocs in beverages have also been proposed. For example, a tea beverage production method for adjusting the strictinin content in tea beverages (Patent Document 1), a raw tea leaf selection method using the strictinin content in tea leaves as an index (Patent Document 5), and the like are disclosed.
JP 2003-235451 A JP-A-8-228684 JP 2000-116327 A JP-A-6-269246 JP 2003-235451 A Takeo Teiichi, Soft Drinks Technical Data, No. 1, 1993, p. 85

Various methods as described above have been disclosed regarding methods for suppressing the occurrence of flocs in tea beverages. However, methods such as addition of specific components, treatment of enzyme reaction, etc., adjustment of components in tea beverages, etc. have a significant effect on flavor due to the addition of other components, and the process becomes complicated, resulting in loss of flavor components or The deterioration of quality and the adverse effect on productivity due to the occurrence of off-flavor are inevitable. In the first place, the occurrence of flocs largely depends on the ingredients of the raw tea leaves, so when seeking a solution to the fundamental problem, it is most important to use raw tea leaves that are less prone to flocs. There is a strong demand for means to do this.
So far, as a technique for identifying tea leaves for the purpose of preventing flocs, a method using strictinin content in tea beverages or tea leaves as an index has been disclosed, but strictinin is gradually decomposed even during extraction with hot water. Further, since the substance is extremely unstable with respect to heat so that almost the entire amount is decomposed after the heat sterilization, the timing of measurement is limited to the state before the heat sterilization treatment. Especially in green tea beverages, the flavor changes greatly during the process of extraction, filling, sterilization, etc., so the container can be used to evaluate the risk of floc occurrence at the same time as the flavor evaluation in the final product state, that is, after heat sterilization This is particularly important in the identification of raw tea leaves for stuffed tea beverages.

As described above, in the known techniques, the production of a container-packed tea beverage in which floc generation is easily suppressed or prevented without adversely affecting productivity, workability, and flavor, and the production of raw tea leaves Appraisal was not possible.
Therefore, the present invention provides a tea leaf appraisal method for overcoming these problems and providing a raw tea leaf material for tea beverages that has an extremely low risk of occurrence of flocs. The manufacturing method and the manufacturing method of a tea drink are provided.

As a result of intensive studies to achieve the above object, the present inventors have conducted a tea leaf identification method using the concentration ratio (B / A) of theogarin concentration (B) to the tannin concentration (A) of the tea extract as an index. To use the selected raw tea leaves to suppress or prevent the occurrence of flocs over a long period of time and to easily produce a container-packed tea beverage with excellent flavor, to complete the present invention It came.
That is, the identification method of the raw tea leaves for container-packed tea beverages of the present invention is based on the concentration ratio (B / A) of theogarin concentration (B) to the tannin concentration (A) in the tea extract as described in claim 1. Use.

Further, the present invention according to claim 2 is the appraisal method according to claim 1, wherein the concentration ratio (B / A) of theogarin concentration (B) to tannin concentration (A) in the tea extract is 0. A non-defective product is 1 or less and / or 0.04 or less after heat sterilization.

Further, the present invention according to claim 3 is the appraisal method according to claim 1 or 2, wherein the tea extract is in a state before heat sterilization, and the extract is a green tea extract, the tannin concentration (A1) If the concentration ratio (B1 / A1) of theogarin concentration (B1) to 0.06 is 0.06 or less, and a jasmine tea extract is (B1 / A1) 0.1 or less, it is regarded as a non-defective product.

Further, the present invention according to claim 4 is the appraisal method according to claim 1 or 2, wherein the tea extract is in a state after heat sterilization, and the extract is a green tea extract, the tannin concentration (A2) In the case of jasmine tea extract, the concentration ratio (B2 / A2) of theogarin concentration (B2) with respect to the water is (B2 / A2) 0.04 or less.

Further, the present invention according to claim 5 is the appraisal method according to claims 1 to 3, wherein the tea extract adds 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C., and 1 to 60 with stirring. It is prepared by extracting for minutes.

Moreover, the present invention according to claim 6 is the appraisal method according to claim 1, 2 or 4, wherein the tea extract is added with 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C. and stirred. It is characterized by being prepared by performing heat sterilization corresponding to 1 to 30 minutes (F ₀ = 1 to 30) at 121 ° C. after extraction for 1 to 60 minutes.

Moreover, the raw tea leaves for container-packed tea beverages of the present invention are tea leaves blended for container-packed tea beverages as described in claim 7, and the management standard in the blending process is 40 to 98 ° C. Concentration of theogarin concentration (B1) to tannin concentration (B1) before heat sterilization of tea extract prepared by extraction for 1 to 60 minutes with stirring in addition to 5 to 200 parts by weight of water (B1 / A1) ) Is 0.06 or less for green tea and 0.1 or less for jasmine tea.

Moreover, the raw tea leaves for container-packed tea beverages of the present invention are tea leaves blended for container-packed tea beverages as claimed in claim 8, wherein the control standard in the blending process is 40 to 98 ° C. In addition to 5 to 200 parts by weight of water, after extraction for 1 to 60 minutes with stirring, a tea extract prepared by heat sterilization at 121 ° C. for 1 to 30 minutes (F ₀ = 1 to 30) The concentration ratio (B2 / A2) of the theogarin concentration (B2) to the tannin concentration (A2) is 0.02 or less for green tea and 0.04 or less for jasmine tea.

Moreover, the manufacturing method of the container-packed tea drink of this invention uses the tea leaf selected by the appraisal method of Claims 1 thru | or 6, and / or the tea leaf of Claim 7 or 8 as a raw material as Claim 9. It is characterized by that.

Moreover, the container-packed tea beverage of the present invention uses, as a raw material, the tea leaves selected by the appraisal method according to claims 1 to 6 and / or the tea leaves according to claim 7 or 8, as described in claim 10. And

According to the raw tea leaf identification method of the present invention, it is possible to provide raw tea leaves for container-packed tea beverages in which floc generation is suppressed or prevented over a long period of time, and without the need for special equipment or processes, A good containerized tea beverage can be produced. Since the tannin and theogarin concentrations can be adopted at any value before and after the heat sterilization step, there is almost no restriction on the work, and the appraisal can be performed easily.
Theogarine and the mechanism of floc formation are not clearly understood, but theogarin acts as a catalyst in the formation of the core of floc core, so flocs are generated when its content is high It is estimated to be. The relationship between the content of theogarin and the occurrence of floc has not been known so far, and the tea leaf identification method using theogarin as an index is completely new.

Hereinafter, the present invention will be described in detail.
In the present invention, a container-packed tea beverage indicates a product obtained by filling a tea beverage into a sealed container such as a metal can, a plastic container, a plastic bottle, a glass bottle, or a paper container. In particular, there is a strong demand for technology for suppressing flocs in transparent containers such as plastic bottles, transparent plastic containers, and glass bottles whose appearance greatly affects the product value.

The tea beverage means a beverage extracted and processed from tea leaves as a raw material. Here, the tea leaf refers to the leaves or stems of the tea tree Camellia sinensis ), or processed products produced using these as raw materials, for example, green tea (sencha, gyokuro, stem tea, kabusecha, mocha tea, matcha, bancha, houjicha, kettle Non-fermented tea such as roasted tea, etc., flower tea such as jasmine tea (scented with green tea with aroma such as jasmine, lotus, katsura, eggplant, chrysanthemum, etc.), semi-fermented tea such as oolong tea, fermented tea such as tea Can be mentioned.

In the present invention, it is preferable to use non-fermented tea such as green tea and flower tea, which tend to cause flocs, as the target tea beverage. In recent years, tea extract is often used for the production of tea beverages because of its simplicity and stability of quality. Tea extract is a tea extract obtained by extracting tea leaves with water or a water-containing organic solvent and removing insolubles by solid-liquid separation means such as centrifugation or filtration, or concentrated or dried with an evaporator or freeze dryer. Since it is a processed product of tea leaf soluble components in the form of a product and does not differ in terms of components from the tea leaf extract, it is included in the concept of tea leaves for tea beverage ingredients of the present invention. Examples of methods for adding tea extract during tea beverage production include blending with tea leaves, adding tea leaves to extracted and filtered tea extract, etc., but select appropriately according to workability and process convenience It can be added by any method.
The raw tea identification method of the present invention is based on the knowledge that flocs are likely to occur when the theogarin content in the tea extract is high. It is to be judged.

Theogarin in the present invention is a known compound having a chemical abstract registration number (CAS registration number) of 17365-11-6, and a particularly useful function has been found except that a relatively weak antioxidant activity has been confirmed. No (see, for example, C. Hong, et al., J. Pharm. Pharmacol., 47, 1995, p. 138). This compound is known to be a trace component contained in tea leaves as a kind of tannin component. In addition to tea leaves, the bark of Quercus stenophylla (H. Nishimura, if necessary, two others, Phytochemistry, Vol. 23) , No. 11, 1984, p.2621, etc.), and using these standard materials isolated and purified by methods known per se as raw materials, quantitative analysis using HPLC or other analytical means can do.

Since the theogarin extraction concentration when the tea leaves are extracted varies depending on the form and type of the tea leaves even under the same extraction conditions, a good result can be obtained by evaluating the theogarin concentration based on the extraction concentration of tannin. Theogarin content in tea leaves is high in Chinese flower tea and Japanese green tea No.1 and No.2 tea, especially jasmine tea and other teas contain 2-3 times theogarin compared to green tea, The relationship between theogaline extract concentration and floc generation behavior is also slightly different between green tea and flower tea. This difference between green tea and flower tea is presumed to be due to differences in the soil of production, tea leaf varieties, tea production methods, and the like.

In addition, tannin in the present invention is a general term for polyphenols in tea, and the official method used in the past (edited by the Japan Food Analysis Center, “Fiveth Japanese Food Standards Component Analysis Manual”, Central Law, July 2001, p. 252). In addition, since tannin is a main component in the taste of tea beverages, the official method is used to adjust the concentration of tea components in the production of general tea beverages.

In the tea leaf identification method of the present invention, the means for preparing a tea extract for measuring tannin and theogalin is obtained by extracting tea leaves under certain extraction conditions and then removing the tea leaves. As conditions, it is good to perform stirring and extraction for 1 to 60 minutes with water adjusted to 40 to 98 ° C., which is 5 to 200 times the amount of tea leaves, and preferably 45 to 45 times the amount of tea leaves. It is better to perform stirring and extraction for 2 to 30 minutes with water adjusted to 95 ° C, and more preferably for 3 to 10 minutes with water adjusted to 50 to 90 ° C, which is 20 to 50 times the amount of tea leaves. Extraction is good, and it is possible to set appropriately from these ranges. Specific examples thereof include conditions for extracting 1 part by weight of tea leaves in 30 parts by weight of water at 70 ° C. for 5 minutes while stirring. Can be presented. When using a tea extract, the content components have already been extracted from tea leaves, so that the tea extract can be prepared by simply dissolving in water or hot water, regardless of the extraction temperature or time. Is possible.

The tea leaf identification method of the present invention is 0.06 when the concentration ratio (B1 / A1) between the tannin-containing concentration (A1) and the theogarin-containing concentration (B1) in the tea extract not subjected to heat sterilization is 0.06. Hereinafter, in the case of flower tea extract, tea leaves that are 0.1 or less are determined to be non-defective products. When the tannin-containing concentration is kept constant, the smaller the theogalin-containing concentration, the less likely it is to generate flocks. Therefore, the value is more preferably 0.04 or less, particularly 0.02 or less for green tea leaves. preferable. The flower tea leaves are more preferably 0.09 or less, further preferably 0.08 or less, particularly preferably 0.06 or less, and particularly preferably 0.04 or less. Since theogarin is a flavor component normally contained in tea, if the concentration of theogarin is extremely low, the original flavor balance of tea is impaired, so the ratio is 0. It is preferably 0001 or more.

In addition, theogarin remains in proportion to the content in the pre-heating preparation even after the heat sterilization step, so the concentration relative to tannin is also observed at the time of flavor confirmation after trial heating or after being actually manufactured as a packaged tea beverage. It is possible to evaluate the possibility of occurrence of flocs using the ratio as an index.

Also in this case, the tea extract preparation means is preferably performed using certain tea leaf extraction and heat sterilization conditions. That is, after preparing a tea extract under the above-described constant extraction conditions, heat sterilization may be performed as a commonly used heating condition, for example, at 121 ° C. for 1 to 30 minutes (F ₀ = 1 to 30). The heat sterilization is preferably performed at 121 ° C. for 3 to 20 minutes (F ₀ = 3 to 20), and more preferably at 121 ° C. for 5 to 15 minutes (F ₀ = 5 to 15). It is sufficient to perform heat sterilization, and it is possible to set appropriately from these ranges. If the specific example is given, the condition which dilutes suitably the extract extracted for 5 minutes, stirring 1 weight part of tea leaves in 30 weight part of 70 degreeC water as needed, and heat-sterilized for 10 minutes at 121 degreeC will be the conditions. Can be presented. Moreover, there is no problem even if steps such as dilution and preparation are added before heating.

According to the tea leaf identification method of the present invention, the concentration ratio (B2 / A2) of the tannin-containing concentration (A2) and the theogarin-containing concentration (B2) in the tea extract that has been subjected to the heat sterilization treatment obtained in this way is green tea leaves. Preferably, 0.02 or less, more preferably 0.015 or less is determined as a good product. In the case of flower tea leaves, it is preferably 0.04 or less, more preferably 0.035 or less, and particularly preferably 0.03 or less. If the value after the heat sterilization process is used as an index, it is possible to evaluate the flavor at the same time as the possibility of occurrence of flocs, so it is efficient, and the evaluation is also performed in the form of a commercial tea beverage in which the heat sterilized extract is sealed. I can do things.

The appraisal method of the present invention is a blending process management means in the production of raw tea leaves, in which the teagar concentration ratio with respect to the tannin concentration is not a desirable value, but is blended with other tea leaves and adjusted to a desirable value. It is also possible to use as. Usually, when manufacturing tea leaves for tea beverages, a plurality of tea leaves are blended while adjusting the flavor, thereby stabilizing the quality and making the taste uniform. That is, the tea leaf raw material tea leaf for which generation | occurrence | production of the flock was suppressed thru | or prevented can be manufactured by adding the theogarin extraction density | concentration with respect to a tannin extraction density | concentration to the index of the appraisal at the time of blending not only flavor.

The method for producing a container-packed tea beverage characterized by using tea leaves selected by the appraisal method of the present invention as a raw material may be any method that is commonly practiced. It should be noted that there is no problem even if the tea leaves used as a raw material are extracted in advance and used after being dried to form a tea extract.

As a general manufacturing process of a container-packed tea beverage, first, tea leaves as raw materials are extracted with 20 to 50 times the weight of water. The extraction time and temperature are appropriately adjusted according to the type of tea leaf used, the quality and taste of the desired tea beverage (for example, the taste becomes stronger when extracted at low temperature and the astringency becomes stronger when extracted at high temperature), etc. Extraction is performed at 45 to 95 ° C. for 3 to 30 minutes, and stirring is performed during the extraction operation as necessary.

Next, a tea extract is obtained by removing insoluble matters such as tea husks by filtration or centrifugation. To this, add water to dilute to a concentration suitable for drinking, and add 100-2000 ppm ascorbic acid or a salt thereof to prevent oxidation as necessary, or add 100-2000 ppm sodium bicarbonate, etc. By adjusting pH to 5.0-7.0, it is set as a tea drink preparation liquid.

Finally, the tea beverage preparation liquid is filled into a sealed container such as a metal can, a plastic container, a plastic bottle, a glass bottle, or a paper container to produce a tea drink. These steps may include a sterilization step as necessary. Further, at any point in the process, it is possible to set a management standard as an index for suppressing floc by measuring the theogarin concentration relative to the tannin concentration.

At the time of manufacture of container-packed tea beverages, in addition to tea leaves as the main ingredient, brown rice and leaves of various plants, stems, roots, etc., as an auxiliary ingredient, antioxidants, preservatives, cyclic oligosaccharides, dietary fibers, emulsifiers , Pigments, fragrances, stabilizers, pH adjusters, acidulants, sweeteners, fruit juices, nutrient enhancers and the like may be used alone or in combination.

  In addition, in order to complement or enhance the floc suppression or prevention effect in the present invention, a known floc generation suppression or prevention method, for example, a method for decomposing a water-soluble polymer polysaccharide component by enzymatic treatment, a causative substance There is no problem even if a method such as physically removing precipitates (floc) by ultrafiltration or diatomaceous earth filtration or adding a floc-inhibiting substance or the like is incorporated into the containerized tea beverage manufacturing process. That is, according to the appraisal method of the present invention, it is used in combination with a known method such as executing the above-described method for suppressing or preventing the occurrence of flocs only when tea leaves with an undesired value of theogarin extract concentration relative to the tannin extract concentration are used as a raw material. Therefore, it is possible to omit a useless process that has been conventionally performed.

Hereinafter, the present invention will be described in more detail with reference to test examples. However, the present invention is not limited to this.
In this example, the concentrations of theogarin and tannin in the tea extract were determined by the following method.

≪Method for measuring theogarin concentration≫
Apparatus: Alliance HPLC / PDA system (Nippon Waters)
Column: Mightysil RP-18 GP, 4.6 mmφ × 150 mm (5 μm) (Kanto Chemical)
Mobile phase (liquid A): volume ratio acetonitrile: 0.05% phosphoric acid water = 25: 1000
Mobile phase (liquid B): acetonitrile by volume: 0.05% phosphoric acid water: methanol = 10: 400: 200
Gradient: Linear gradient flow rate reaching from 100% of solution A to 100% of solution B 25 minutes after injection 3 minutes: 1 ml / min
Detection: UV275nm
Column temperature: 40 ° C

≪Measurement method of tannin concentration≫
It was determined according to the official method (iron tartrate reagent method) described in Japan Food Analysis Center, “Explanation of Manual for Analyzing Five Standards of Japanese Food Standards”, Central Law, July 2001, p.252.

Test Example 1:
The relationship between theogarin concentration contained in tea extract adjusted to a constant tannin concentration and floc formation was examined by the following method.
100 g each of 20 randomly selected tea leaves (10 samples each of Japanese green tea (sencha) and Chinese jasmine tea) were added to 3000 g of distilled water at 70 ° C. and extracted for 5 minutes with stirring. Stirring was performed 20 times / 15 seconds immediately after the tea leaves were added, after 2 minutes had elapsed, and after 4 minutes had elapsed. The extract was passed through a 100-mesh stainless steel filter to separate tea leaves, and then filtered using filter paper (No. 26, manufactured by Toyo Filter Paper Co., Ltd.) to obtain 2700 g of tea extract. The tannin concentration of this tea extract is 55 mg / 100 ml for green tea, or twice or 4 times its concentration, and it is 50 mg / 100 ml for jasmine tea, or 2 or 4 times its concentration. After diluting with ion-exchanged water, 0.3 g each of L-ascorbic acid and sodium bicarbonate per 1000 g of the diluted tea extract was added and prepared.

The prepared tea extract was heated to about 80 ° C., and then heat-packed into a heat-resistant glass container, filled with 300 g of hot packs, sealed, and subjected to a retort sterilization treatment (121 ° C., 10 minutes) to obtain a container-packed tea beverage. The container-packed tea beverage thus produced was cooled to room temperature and then stored in a 55 ° C. thermostatic chamber, and the occurrence of floc was visually observed daily until the 14th day of storage.

In this observation, if the flock occurred 5 days or less before the storage, “unsuitable”, if the flock occurred 5 days after the storage and before 14 days “appropriate”, the occurrence of the flock was also seen at the 14th day of storage. The case where there was not was evaluated as "preferable". In addition, the tannin concentration and theogarin concentration were measured at each stage of the extract and the packaged tea beverage. The measurement was performed under the above conditions after filtering the sample solution or a diluted solution thereof with a 0.45 μm membrane filter (DISMIC-13HP, manufactured by Toyo Roshi Kaisha, Ltd.). Table 1 shows the results of these floc generation confirmation and component measurement.

Test example 2:
Tea leaves in which occurrence of floc was observed in Test Example 1 and tea leaves in which floc was not recognized were produced by the blending method described in Production Examples 1 to 3 using the theogarin concentration relative to the tannin concentration of the tea leaf extract as an index. Raw materials (R11, R12, J11) were prepared. Using these tea leaf raw materials, a container-packed tea beverage was prepared in the same manner as in Test Example 1, and a flock confirmation test was performed. Table 1 shows the results of these floc generation confirmation and component measurement.

Production Example 1:
Tea leaves R1, tea leaves R5, and tea leaves R7 were blended in equal amounts to give green tea leaf material R11.

Production Example 2:
Tea leaves R2, tea leaves R4, and tea leaves R8 were blended in equal amounts, respectively, to obtain a green tea leaf raw material R12.

Production Example 3:
Tea leaves J1, tea leaves J2, tea leaves J6 and tea leaves J9 were blended in equal amounts, respectively, to obtain jasmine tea leaf raw material J11.

Test Example 3:
Tea leaf in which occurrence of floc was observed in Test Example 1 and commercially available tea extract Polyphenon G (manufactured by Mitsui Norin Co., Ltd., component composition: containing tannin (A) = 37.4%, theogarin (B) = 1 .42%) was used to produce tea leaf materials (R13, R14, J12) by the blending method described in Production Examples 4 to 6, using theogarin concentration relative to the tannin concentration of the tea leaf extract as an index. Using these tea leaf-derived materials, a container-packed tea beverage was prepared in the same manner as in Test Example 1, and a flock confirmation test was performed. Table 1 shows the results of these floc generation confirmation and component measurement.

Production Example 4:
Referring to the tannin content in Test Example 1 of tea leaf R9 and the tannin content of polyphenone G, the amount of tannin extracted from each was calculated to be 1: 1, and tea leaf R9: polyphenone G = 7 The mixture was mixed at a ratio of 1: Tea leaf raw material R13.

Production Example 5:
With reference to the tannin content in test example 1 of tea leaves R3 and R10 and the tannin content of polyphenone G, the tea leaves were calculated so that the mixture of tea leaves R3 and R10 and the tannin content extracted from polyphenone G were 2: 1. The raw materials were mixed at a weight ratio of tea leaf R3: tea leaf R10: polyphenone G = 7: 7: 1 to obtain tea leaf raw material R14.

Production Example 6:
With reference to the tannin content in test example 1 of tea leaves J3, J4, and J10 and the tannin content of polyphenone G, the mixture of tea leaves J3, J4, and J10 and the amount of tannin extracted from polyphenone G are 3: 1. These tea leaf materials were mixed at a weight ratio of tea leaf J3: tea leaf J4: tea leaf J10: polyphenone G = 7: 7: 7: 1 to obtain tea leaf material J12.

  As shown in Table 1, it is clear that the theogarin-containing concentration (B1) in the tea extract is related to the presence or absence of flocs, and the theogarin concentration (B1) relative to the tannin concentration (A1). The ratio (B1 / A1) has a very strong correlation with the occurrence of flocs in the container-packed tea beverage, with (B1 / A1) = 0.06 or less for green tea and (B1 / A1) = 0.10 or less for jasmine tea. Since the occurrence of flocs was suppressed or prevented, it was confirmed that the occurrence of flocs can be avoided by using the ratio as an index for good products in tea leaf identification. The teaoline content in tea extract was about 2 to 3 times higher in jasmine tea than in green tea, and showed different behavior in relation to the occurrence of floc depending on the ratio of theogarin concentration to tannin concentration. .

Even in the state of a container-packed tea beverage after heat sterilization, the ratio (B2 / A2) between the tannin concentration (A2) and theogarin concentration (B2) in the solution is 0.02 or less for green tea and 0 for jasmine tea. It is clear that the possibility of occurrence of flocks can be determined in advance by the tea leaf appraisal method using .04 or less as a good product index, and these appraisal methods are very useful means.

  Furthermore, as shown in the results of Test Examples 2 and 3, in Tea Example 1, the theogarin concentration relative to the tannin concentration was high, and as a result, flocs were generated. Tea beverages that suppress or prevent the occurrence of flocs by blending so as to satisfy the judgment standard value of the tea leaf identification method of the present invention using a tea leaf judged to be “preferred” or a commercially available tea extract It was confirmed that the raw material can be prepared.

In addition, tea leaves selected by the tea leaf appraisal method of the present invention, or a container-packed tea beverage prepared using tea leaves prepared by blending so that theogarin concentration relative to the tannin concentration in the extract meets the criteria for appraisal Even when stored at room temperature for 5 days at 55 ° C. corresponding to 6 months, the occurrence of flocs was suppressed or prevented, and it was confirmed that the storage was extremely excellent.

The method for identifying tea leaves for tea beverages of the present invention has industrial applicability in that flocs during long-term storage can be suppressed and tea leaves for container-packed tea drink materials with excellent flavor can be provided. Have.

Claims (10)

A method for identifying raw tea leaves for container-packed tea beverages using the concentration ratio (B / A) of theogarin concentration (B) to tannin concentration (A) in the tea extract as an index.
A non-defective product in which the concentration ratio (B / A) of theogarin concentration (B) to tannin concentration (A) in the tea extract is 0.1 or less before heat sterilization and / or 0.04 or less after heat sterilization. The appraisal method according to claim 1.
When the tea extract is in a state before heat sterilization and the extract is a green tea extract, the concentration ratio (B1 / A1) of the theogarin concentration (B1) to the tannin concentration (A1) is 0.06 or less, jasmine The appraisal method according to claim 1 or 2, wherein in the case of a tea extract, a product having (B1 / A1) of 0.1 or less is regarded as a good product.
If the tea extract is in a state after heat sterilization and the extract is a green tea extract, the concentration ratio (B2 / A2) of the theogarin concentration (B2) to the tannin concentration (A2) is 0.02 or less, jasmine The appraisal method according to claim 1 or 2, wherein in the case of a tea extract, (B2 / A2) is 0.04 or less.
The tea extract is prepared by adding 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C and extracting the mixture for 1 to 60 minutes with stirring. 3. The appraisal method according to 3.
After the tea extract added 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C. and extracted for 1 to 60 minutes with stirring, 121 ° C. and 1 to 30 minutes (F ₀ = 1 to 30) The appraisal method according to claim 1, 2 or 4, wherein the appraisal method is prepared by performing considerable heat sterilization.
It is a tea leaf blended for container-packed tea beverages, and the control standard in the blending process is to add 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C. and extract for 1 to 60 minutes with stirring. The concentration ratio (B1 / A1) of theogarin concentration (B1) to the tannin concentration (A1) before heat sterilization of the tea extract prepared by the above is 0.06 or less for green tea and 0.1 for jasmine tea A raw tea leaf for container-packed tea beverages characterized in that the blend is adjusted as follows.
Tea leaves blended for container-packed tea beverages, after adding 1 part by weight of tea leaves to 5 to 200 parts by weight of water at 40 to 98 ° C. and extracting for 1 to 60 minutes with stirring. , Concentration ratio of theogarin concentration (B2) to tannin concentration (A2) of tea extract prepared by performing heat sterilization corresponding to 121 ° C. · 1 to 30 minutes (F ₀ = 1 to 30) (B2 / A2) Is a blended and adjusted tea leaves for a green tea, 0.02 or less in the case of green tea and 0.04 or less in the case of jasmine tea.
A tea beverage selected from claims 1 to 6 and / or a tea leaf according to claim 7 or 8 as a raw material.
A tea leaf selected by the appraisal method according to claim 1 and / or a tea leaf according to claim 7 or 8 is used as a raw material.