JP2008099623A - Method for producing tea extracted solution - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a tea extracted solution decreased in bitter and astringent taste. <P>SOLUTION: This method for producing the tea extracted solution comprises extracting tea leaves in an aqueous solution which contains hydroxy carboxylic acid or its salt and carbonate. It is preferable to use sodium salt of ascorbic acid as hydroxy carboxylic acid, and sodium hydrogencarbonate as carbonate. The concentration of hydroxy carboxylic acid or its salt in the aqueous solution to be used for extraction is 0.01-5 mass% and the concentration of carbonate is 0.001-5 mass%. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a tea extract and a packaged beverage using the tea extract produced by the production method.

  As effects of catechins contained in the tea extract, reports have been made of an action to suppress cholesterol elevation, an action to inhibit amylase activity, etc. (Patent Documents 1 and 2). In order to express such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. Therefore, in order to ingest a large amount of catechins more easily, A technique for blending high concentrations of catechins is desired. As one of the methods, there is a method in which catechins are added to a beverage in a dissolved state using a concentrate (Patent Documents 3 to 5) of a green tea extract.

However, beverages containing a high concentration of non-polymer catechins have the disadvantage of strongly feeling bitterness when drunk. As means for reducing bitterness, methods of blending cyclodextrins in beverages (Patent Documents 6 to 11), methods of enzyme treatment (Patent Documents 12 and 13), two-stage extraction (Patent Document 14), and the like have been reported. .
JP-A-60-156614 JP-A-3-133828 JP 2002-142777 A JP-A-8-298930 JP-A-8-109178 JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A Japanese Patent Laid-Open No. 2004-129662 Japanese Patent Application Laid-Open No. 2004-159641 JP 2004-254511 A JP 2005-130809 A JP 2003-210110 A JP-A-6-303904

However, a large amount of cyclodextrin is required to reduce the bitterness by adding cyclodextrin, and as a result, the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself. In addition, the enzyme treatment causes a change in flavor containing a fragrance component, resulting in a disadvantage that the original flavor of the beverage is impaired. Further, in the two-stage extraction method, since the extraction is performed over two stages, workability is poor and bitterness is increased.
Accordingly, an object of the present invention is to provide means for reducing the bitterness of a packaged beverage containing a high concentration of non-polymer catechins without impairing the original flavor of the beverage.

  Therefore, the present inventor examined the extraction means of tea extract with a reduced ratio of catechins gallate, which is one of the causes of bitter and astringent taste in tea extracts containing catechins. By adding the hydroxycarboxylic acid or its salt and carbonate added for the purpose of pH adjustment to the extraction water during extraction from tea leaves, the content ratio of the gallate body is reduced, bitterness and astringency are reduced, and It was found that a tea extract having a good flavor can be obtained efficiently. It was also found that using the tea extract thus obtained can provide a packaged beverage containing a high concentration of non-polymer catechins and having reduced bitterness and astringency.

  That is, the present invention relates to a method for producing a tea extract characterized by extracting from tea leaves with an aqueous solution containing hydroxycarboxylic acid or a salt thereof and a carbonate; and container filling using the tea extract produced by the method Beverages are provided.

  According to the present invention, a tea extract having a high non-polymer catechin concentration, a reduced bitterness and a good flavor, and a good flavor can be obtained. Therefore, when this tea extract is used, a bitter and astringent taste is reduced, and a packaged beverage that has a good flavor and can be drunk at all times can be obtained.

Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Is a generic term for catechins that are non-polymers. The concentration of non-polymers is defined based on the total amount of the above eight types.
Further, in the present invention, the gallate body ratio means a ratio (mass%) of the generic gallate body composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate in all non-polymer catechins.

  Examples of the tea leaves used in the present invention include non-fermented tea, semi-fermented tea, and fermented tea. These types of tea leaves include the genus Camellia, such as C.I. sinensis, C.I. Examples include tea leaves made from tea leaves obtained from assamica, Yabuki species, or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, roasted tea; oolong tea and black tea. Of these, it is more preferable to use green tea leaves.

  In the present invention, an aqueous solution containing hydroxycarboxylic acid or a salt thereof and carbonate is used as an extract for obtaining a tea extract from tea leaves. Here, citric acid, malic acid, gluconic acid, tartaric acid, ascorbic acid or a mixture thereof can be used as the hydroxycarboxylic acid. Ascorbic acid is preferred from the viewpoints of bitterness and astringency reduction effect and flavor. Examples of the salt of hydroxycarboxylic acid include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as calcium salt and magnesium salt. Alkali metal salts are more preferable, and sodium salts are particularly preferable.

  Examples of the carbonate include alkali metal salts such as sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and potassium carbonate, and alkaline earth metal salts such as calcium hydrogen carbonate and calcium carbonate. Alkali metal salts are preferred, sodium salts Is particularly preferred. Moreover, from the point of a bitter astringency reduction effect and a flavor, hydrogencarbonate alkali metal salt, especially sodium hydrogencarbonate are preferable.

  The concentration of the hydroxycarboxylic acid or salt thereof in the aqueous solution used for extraction can be 0.01 to 5% by mass from the viewpoint of bitterness and taste reduction effect and flavor. Preferably, it is 0.01-3 mass%, especially 0.1-1 mass%. Moreover, 0.001-5 mass% can be used for the density | concentration of the carbonate in the aqueous solution used for extraction from the point of a bitter astringency reduction effect and flavor. A preferable range is 0.001 to 3% by mass, particularly 0.01 to 0.1% by mass.

  A lower alcohol may be further added to the aqueous solution used for extraction. Ethanol is preferred as the lower alcohol.

  Moreover, pH of the aqueous solution used for extraction is 5.8-12 from the point of a bitter astringency reduction effect and flavor. A preferable range is 5.8 to 10, particularly 5.8 to 9. The pH can be adjusted by adjusting the concentration of hydroxycarboxylic acid or its salt and carbonate.

  The extraction method and apparatus from tea leaves can be a kneader or column type extractor. A column type extractor is preferred in terms of extraction efficiency. The extraction method using a column type extractor includes a batch method in which a predetermined amount of the aqueous solution is circulated in a tank, and the aqueous solution for extraction passes from one side of the column to the other in the upward or downward flow direction. A continuous method in which the liquid passes through is mentioned. Here, the temperature of aqueous solution is 0-90 degreeC from the point of flavor and extraction efficiency. Preferably, it is 0 to 80 ° C, particularly 0 to 70 ° C.

  The gallate body ratio in the tea extract obtained by the present invention is preferably 30 to 70% by mass. The preferred range is 30 to 60% by mass, particularly 30 to 50% by mass, from the viewpoint of the effectiveness of physiological effects of non-polymer catechins and the bitterness and astringency. The non-polymer catechin concentration in the tea extract is preferably 0.03 to 3% by mass. A preferable range is 0.05 to 1% by mass, particularly 0.1 to 0.5% by mass.

  In the method for producing an extract of the present invention, the extraction efficiency of non-polymer catechins is excellent, the non-polymer catechins are high in concentration, and the bitterness and astringency are reduced. Therefore, the obtained tea extract is useful as a container-packed beverage, and can be used as a tea-based beverage such as green tea, oolong tea, blended tea, black tea, barley tea, and further as a non-tea beverage such as a sports beverage or an isotonic beverage. .

  When the tea extract obtained in the present invention is used in a container-packed beverage, in addition to the tea extract produced by the above production method, a concentrate of green tea extract is used to adjust the content of non-polymer catechins. Alternatively, a purified product thereof may be used in combination. Here, the concentrate of green tea extract is obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent. For example, JP-A-59-219384 and JP-A-4-20589. No. 5, 260-907, JP-A-5-306279, and the like. Specifically, as a green tea extract, a commercially available crude catechin preparation such as “Polyphenone” manufactured by Tokyo Food Techno Co., Ltd., “Theafuran” manufactured by ITO EN Co., Ltd., “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. should be used as a solid crude catechin preparation. You can also.

  When mix | blending the said tea extract with a container-packed drink, it is good to contain 0.03-1.0 mass% of non-polymer catechins in a dissolved state in water. It is easy to take a large amount of non-polymer catechins, and the content of non-polymer catechins is 0.04 to 0.5% by mass, more preferably 0.06 to 0.4% by mass from the point of color tone immediately after beverage preparation. More preferably, 0.07 to 0.4% by mass, particularly preferably 0.08 to 0.3% by mass, still more preferably 0.09 to 0.3% by mass, and most preferably 0.1 to 0.3%. It is preferable in the range of mass%.

  In addition, in order to exert effects of promoting accumulated fat burning, promoting dietary fat burning, and promoting liver β-oxidation gene expression, the daily intake for adults in the packaged beverage of the present invention is 300 mg as non-polymer catechins. In addition, 450 mg or more, more preferably 500 mg or more is preferable. From the viewpoint of securing the necessary daily intake, 300 mg or more, further 450 mg or more, and further 500 mg or more per 1 packaged tea beverage of the present invention (500 mL) A certain amount is preferred.

  The pH of the packaged beverage of the present invention is 2-7. In view of the stability of catechin, the preferred pH is 4 to 6.5, more preferably 5 to 6. If the pH is too low, the sourness and pungent odor of the beverage will become strong. On the other hand, if the pH is too high, the flavor cannot be harmonized and the palatability is lowered.

  The packaged beverage of the present invention includes antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, Additives such as gums, emulsifiers, oils, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers can be used alone or in combination.

  Furthermore, if necessary, the beverage of the present invention may contain a sour agent. An edible acid can be used as the acidulant. A sour agent may be used to adjust the pH of the beverage of the present invention. The beverage of the present invention preferably has a pH of 2-7. As the pH adjuster, organic and inorganic edible acids can be used. The acids may be used in their undissociated form or in the form of their respective salts, such as potassium or sodium hydrogen phosphate, potassium dihydrogen phosphate or sodium salt. Preferred acids include edible organic acids including fumaric acid, adipic acid, phosphoric acid, acetic acid, phosphoric acid or mixtures thereof. The sour agent also serves as an antioxidant that stabilizes the beverage ingredients. Examples of commonly used antioxidants include EDTA (ethylenediaminetetraacetic acid) and salts thereof, plant extract and the like.

  The beverage of the present invention can further contain vitamins. Preferably, vitamin A and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added. Minerals can also be used in the beverage of the present invention. Preferred minerals are calcium, chromium, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, selenium, silicon, molybdenum and zinc. Particularly preferred minerals are magnesium, phosphorus and iron.

  The container used for the container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  The container-packed beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law when it can be sterilized by heating after filling into a container like a metal can, for example, a PET bottle, a paper container, etc. For those that cannot be retort sterilized, a sterilization condition equivalent to the above, for example, a method of sterilizing at high temperature and short time in a plate heat exchanger or the like and then cooling to a certain temperature and filling the container is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions. As the sterilization treatment, high temperature short time sterilization (UHT sterilization) is preferable.

Measurement of non-polymer catechins The composition of non-polymer catechins was diluted with distilled water, filtered with a filter (0.8 μm), and then octadecyl using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. Packed column for base-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was installed, and the column temperature was 35 ° C., using a gradient method using liquid A and liquid B went. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

Evaluation of bitter and astringent taste About bitter and astringent taste, 3289 g of ion-exchanged water was added to 874 g of the obtained tea extract, and a drinking test was conducted by three professional panelists. The tea extract of the present invention (Examples 1 and 2) and the comparative tea extract (Comparative Examples 1, 2, 3, 4, 5, and 6) were evaluated. Evaluation was the strength of bitter and astringent taste when drinking, and the evaluation criteria were based on the following criteria. Comparative Example 2 was designated as a standard Δ, and the individual evaluation results were summarized after discussion. The results are shown in Table 1.
Evaluation criteria:
○: Bitter taste was reduced.
Δ: Same as standard.
X: Bitter taste is stronger than standard.

Evaluation of flavor About the flavor, 3289 g of ion-exchanged water was added to 874 g of the obtained tea extract, and a drinking test was conducted by three professional panelists. The tea extract of the present invention (Examples 1 and 2) and the comparative tea extract (Comparative Examples 1, 2, 3, 4, 5, and 6) were evaluated. Comparative Example 2 was designated as a standard Δ, and the individual evaluation results were summarized after discussion. The results are shown in Table 1.
Evaluation criteria:
○: There is no off-flavor and off-flavor, and there is a good tea flavor.
Δ: Same as standard.
X: There is a nasty smell and inferiority as green tea

Examples 1 and 2 and Comparative Examples 1-6
To the extraction tank, 1000 g of water at 65 ° C. was added, then sodium bicarbonate and / or ascorbic acid or ascorbic acid Na in the amounts shown in Table 1, and after confirming dissolution, 33.3 g of green tea leaves (sencha leaves) were added, After stirring at 250 r / min for 30 seconds, it was allowed to stand for 1 minute and 30 seconds, again stirred at 250 r / min for 10 seconds, and then allowed to stand for 2 minutes and 50 seconds. The extract was filtered to obtain a tea extract. The analysis results and evaluation results of the obtained tea extract are shown in Table 1.

  As is clear from Table 1, even when sodium bicarbonate, ascorbic acid or a salt thereof conventionally used in a container-packed beverage is used alone during extraction, the gallate body ratio in the tea extract is reduced. The bitter and astringent taste could not be reduced. On the other hand, by adding both sodium bicarbonate and ascorbic acid or a salt thereof to the aqueous extraction solution, the gallate body ratio in the tea extract can be reduced, and a tea extract with reduced bitterness and astringency is obtained. I was able to.

  By adding 282 g of ion-exchanged water to 874 g of the tea extract obtained in Examples 1 and 2 above, pH adjustment is appropriately performed, and a UHT sterilization treatment that sterilizes at 138 ° C. for 30 seconds is performed to obtain a packaged green tea beverage. Obtained. The concentration of non-polymer catechins in the obtained container-packed green tea beverage was 0.17%. Even beverages containing a high concentration of non-polymer catechins using the extract of the present invention as a raw material were excellent in reducing bitterness and improving flavor.

Claims (7)

  A method for producing a tea extract, which is extracted from tea leaves with an aqueous solution to which hydroxycarboxylic acid or a salt thereof and carbonate are added.   The method for producing a tea extract according to claim 1, wherein the hydroxycarboxylate and carbonate are an alkali metal salt or an alkaline earth metal salt.   The method for producing a tea extract according to claim 1 or 2, wherein the pH of the extract is 5.8-12.   The method for producing a tea extract according to any one of claims 1 to 3, wherein the hydroxycarboxylic acid is ascorbic acid.   The method for producing a tea extract according to any one of claims 1 to 4, wherein the carbonate is sodium hydrogen carbonate.   The method for producing a tea extract according to any one of claims 1 to 5, wherein the tea leaves are green tea, oolong tea or black tea.   The container-packed drink using the tea extract manufactured with the manufacturing method of any one of Claims 1-7.