JP2008206455A - Method for producing semi-fermented tea extracted liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a semi-fermented tea extracted liquid having a high catechin content, a fine flavor and an excellent aftertaste, and to provide a packaged semi-fermented tea beverage mixed with the semi-fermented tea extracted liquid obtained by the production method. <P>SOLUTION: This method for producing the semi-fermented tea extracted liquid comprises: performing extraction by using 80-100°C hot water with a weight 5-20 times greater than a weight of semi-fermented tea leaves (step A); performing extraction by separately using 80-100°C hot water with a weight 25-60 times greater than a weight of the semi-fermented tea leaves (step B); and mixing an extracted liquid, obtained in step A, with an extracted liquid, obtained in step B, at a mixing weight ratio (A/B) of 1/1 to 1/6. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a semi-fermented tea extract with a high catechin content, high flavor and good aftertaste, and a container-filled semi-fermented tea beverage containing a semi-fermented tea extract obtained by this production method.

  As an effect of catechin, an α-amylase activity inhibitory action and the like have been reported (for example, see Patent Document 1). In order to express such a physiological effect, in order to ingest a large amount of catechin more easily, a technique for blending a beverage with a high concentration of catechin has been desired.

As one of these methods, a method of adding catechins to a beverage in a dissolved state using a concentrate of green tea extract is used. However, when a semi-fermented tea extract such as oolong tea extract is used instead of the green tea extract, there are problems such as astringency in the aftertaste and miscellaneous taste. As a means for improving such miscellaneous taste, a method of first extracting with water of less than 10 ° C., extracting from the extraction residue with hot water of 50 ° C. or more, and mixing them has been reported (Patent Document 2).
JP-A-3-16846 JP 2003-230358 A

However, since this extraction method requires two temperature settings, low temperature and high temperature, the operation is complicated, and the semi-fermented tea extract obtained by this means still has astringency in the aftertaste. There was a problem.
Accordingly, an object of the present invention is to provide a method for producing a semi-fermented tea extract having a high catechin content, a high flavor, and a good aftertaste.

  Therefore, as a result of examining the relationship between the extraction temperature of semi-fermented tea and the amount of hot water used (extraction ratio), the present inventor obtained a fragrant extract when the extraction ratio is low, and the extraction ratio is high. In some cases, it was found that the extraction efficiency of catechins was improved, and as a result of further investigation, if a mixture of an extract with a low extraction ratio and an extract with a high extraction ratio were mixed at a certain ratio, the concentration of catechins was high, and the flavor It was found that a semi-fermented tea extract having a high and good aftertaste can be obtained.

That is, the present invention relates to a semi-fermented tea extract obtained by extraction (step A) using 5 to 20 times the amount of hot water of 80 to 100 ° C. with respect to the weight of the semi-fermented tea leaves, The semi-fermented tea extract obtained by extraction (step B) using 25 to 60 times the amount of warm water of 80 to 100 ° C. with respect to the weight (A / B) 1/1 to 1/6 The manufacturing method of the semi-fermented tea extract mixed in is provided.
Moreover, this invention provides the container-packed semi-fermented tea drink which mix | blended the semi-fermented tea extract obtained by the said method.

  According to the present invention, a semi-fermented tea extract having a high flavor, a good aftertaste, and a high catechin concentration can be obtained. If this extract is blended, a packaged semi-fermented tea beverage having a good taste and an excellent physiological effect can be obtained.

  As semi-fermented tea leaves used in the present invention, Oolong tea, black tea produced from tea leaves obtained from Camellia genus, for example, C. sinensis, C. assamica and Yabutaki species, or hybrids thereof, through a semi-fermentation process. Etc. Of these, oolong tea is preferred.

  Process A of the present invention is a process of extracting using 5 to 20 times the amount of hot water of 80 to 100 ° C. with respect to the weight of the semi-fermented tea leaves. According to this A process, the extraction liquid with the high flavor peculiar to semi-fermented tea and a good aftertaste is obtained. The amount of water used in the A step is preferably 5 to 20 times the amount of the semi-fermented tea leaves, and the amount of water used in the A step that can obtain an extract having a high flavor and a good aftertaste is preferable. Is 5 to 18 times, more preferably 5 to 15 times.

  The temperature of the hot water used for the extraction in step A is preferably 80 to 100 ° C., more preferably 80 to 95 ° C., and particularly preferably 85 to 90 ° C. from the viewpoint of obtaining an extract with high flavor and good aftertaste.

  The extraction time is preferably about 1 to 120 minutes, more preferably 1 to 50 minutes, and further preferably 1 to 10 minutes. The water used can be tap water, distilled water, ion-exchanged water or the like. As water to be used, ion-exchanged water is preferable from the viewpoint of taste.

  The extraction method in step A can be performed by a conventional method such as a kneader method or a column method in which stirring extraction is performed. In particular, with respect to step A, a method in which semi-fermented tea leaves are packed in a column and warm water is allowed to pass through the column is preferable in terms of avoiding contamination of insoluble components without damaging tea leaf fibers. The column arrangement may be vertical or horizontal. When the column arrangement is vertical, the method of inflowing warm water into the semi-fermented tea leaves packed inside may be up-flow or down-flow. Upflow is preferred from the viewpoint that volatile flavor can be efficiently recovered. The column here may be a so-called tower-type packed tower type or a simple vessel filled with semi-fermented tea leaves, and a method that does not give an excessive mechanical share to the tea leaf tissue can be used. When a stirring blade is used in the vessel, a blade shape of a type having a low stirring elasticity is preferable, and the rotation speed of stirring is preferably as low as possible in view of the extraction efficiency. An organic acid or an organic acid salt such as sodium ascorbate may be added to water at the time of extraction in advance. A preferred amount of the organic acid or salt thereof is such that the concentration in the extract is 0.01 to 0.2% by weight. Alternatively, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling degassing or inert gas such as nitrogen gas may be used. The pH of the extract is preferably 3-7, particularly 4-7.

  The semi-fermented tea leaves used in step A are tea leaves having a catechin / tannin ratio of 0.65 to 0.80, more preferably 0.70 to 0.80, particularly 0.75, from the viewpoint of obtaining a savory extract. 0.80 tea leaves are preferred. As tea leaves having such a catechin / tannin ratio, special grade and first grade tea leaves are preferable. Here, the catechin / tannin ratio is the ratio of non-polymer catechins to tannins in the extracted extract. Here, non-polymer catechins is a general term that includes non-polymer catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. The tannins are a general term for non-polymer catechins and their polymers.

  The catechin / tannin ratio was determined by measuring the extract obtained by the total extraction method. The total extraction method is a method in which hot water (100 ° C.) 100 times the weight of tea leaves is added and extracted with stirring at 200 rpm for 5 minutes.

  The B process of the present invention is a process of extracting using 25 to 60 times the amount of hot water of 80 to 100 ° C. relative to the weight of the semi-fermented tea leaves. According to Step B, a large amount of non-polymerized catechin can be obtained. It is possible to obtain a large amount of non-polymerized catechin that the amount of water used in Step B is 25 to 60 times the amount of semi-fermented tea leaves. The preferable amount of water used in Step B is 25 to 50 times, more preferably 25 to 30 times.

  The temperature of the hot water used for the extraction in the step B is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and particularly preferably 85 to 90 ° C from the viewpoint of obtaining a large amount of non-polymerized catechin.

  The extraction time in Step B is preferably 5 to 20 minutes from the viewpoint of obtaining a large amount of non-polymerized catechin, and particularly preferably 5 to 10 minutes from the viewpoint of flavor. The water used can be tap water, distilled water, ion-exchanged water or the like. As water to be used, ion-exchanged water is preferable from the viewpoint of taste. Moreover, the extraction method and extraction apparatus of B process can use the same method and apparatus as A process.

  The semi-fermented tea leaves used in Step B are preferably tea leaves having a catechin / tannin ratio of 0.40 to 0.55, and more preferably 0.40 to 0.50, from the viewpoint of obtaining a large amount of non-polymerized catechin. . As such tea leaves, the third and fourth grade tea leaves are preferable.

  Next, the extract obtained in step A and the extract obtained in step B are mixed at a mixing weight ratio (A / B) of 1/1 to 1/6. By setting it as this mixing ratio, the extract liquid with high catechins density | concentration in which the aroma peculiar to semi-fermented tea was high and the astringency of the aftertaste was reduced is obtained. A more preferable mixing weight ratio (A / B) is 1/1 to 1/4, and a particularly preferable mixing weight ratio is 1/1 to 1/2.

  The obtained semi-fermented tea extract is useful as a container-filled semi-fermented tea beverage because it has a high aroma, a reduced astringency of flavor, and a high catechin concentration. The concentration of catechins is 0.05 to 0.2% by weight, more preferably 0.1 to 0.2% by weight, particularly 0.15 to 0.2% by weight as a non-polymer catechins concentration from the viewpoint of physiological effects. Is preferred.

  The container-packed semi-fermented tea beverage of the present invention further includes an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, and a seasoning. Additives such as sweeteners, bitterness adjusters, acidulants, pH adjusters, and quality stabilizers may be used alone or in combination.

  Examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, galactooligosaccharide, and cyclic dextrin. As the cyclic dextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. Examples of acidulants include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. Inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, and sodium polyphosphate. Organic acids and organic acid salts include citric acid, succinic acid, itaconic acid, malic acid, sodium citrate, and the like. Is mentioned. Milk components may also be added.

  Moreover, ascorbic acid or a salt thereof as an antioxidant can be added to the container-packed semi-fermented tea beverage of the present invention in the extraction step or after extraction. The concentration of ascorbic acid or a salt thereof in the semi-fermented tea beverage is preferably 0.01 to 0.2% by weight, more preferably 0.02 to 0.15% by weight, more preferably from the viewpoint of the antioxidant effect and taste. Is 0.03 to 0.1% by weight.

  Examples of containers used in the container-filled semi-fermented tea beverage of the present invention include molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles, and the like. Can be mentioned. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  The container-packed semi-fermented tea beverage of the present invention is sterilized. The sterilization process may be performed by heat sterilization, and may be performed after filling a container or the like, or may be performed before filling. More specifically, for example, in the case where heat sterilization can be performed after filling the container like a metal can, it is performed under the sterilization conditions defined in the Food Sanitation Law. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time using a plate heat exchanger, etc. The method is adopted.

Measurement of catechins Beverage filtered with a membrane filter (0.8 μm) was used with a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, and a packed column for liquid chromatography using an octadecyl group L-column TM ODS (4 .6 mmΦ × 250 mm: manufactured by Chemical Substances Research Institute), and the gradient method was performed at a column temperature of 35 ° C. 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. .
Measurement of tannins Beverage filtered with membrane filter (0.8μm) and iron tartrate reagent (prepared by dissolving ferrous sulfate hydrate and sodium potassium tartrate tetrahydrate in water), made by Hitachi Absorbance at 540 nm was measured with a spectrophotometer. As a calibration curve for tannins, the amount of tannin in the sample was calculated using ethyl gallate as a reference substance.

Flavor Evaluation Method Each extract was diluted so that the final catechin concentration was 0.10% by weight, and the flavor was evaluated by four panelists. Evaluation items are aroma, miscellaneous taste during drinking, and aftertaste after drinking.

Example 1
As the tea leaves, narcissus first grade tea leaves having a catechin / tannin ratio of 0.78 and narcissus fourth grade tea leaves having a ratio of 0.49 were used as described above. A kneader (extractor) containing 50 g of oolong tea leaves (daffodil first grade) with 750 g of hot water at 90 ° C. (equivalent to an extraction ratio of 15 times) and 50 g of oolong tea leaves (narcissus fourth grade) with 1500 g of hot water at 90 ° C. (extraction ratio of 30) Double kneaders (extractors) are added and agitated and extracted for 5 minutes. Each of the obtained extracts was mixed at a ratio of 1: 1, sterilized after adding appropriate amounts of ascorbic acid and water as necessary, and packed in PET bottles or the like by a conventional method. The non-polymerized catechin in the beverage was 156 mg / 100 mL. In addition, the flavor had no astringency in the aftertaste and a high aroma.

Example 2
According to Table 1, the extract of Example 2 was obtained by the same method as Example 1. The non-polymerized catechin concentration in the extract was 152 mg / 100 mL. The flavor had no astringency in the aftertaste and aroma.

Example 3
According to Table 1, the extraction of Example 3 was obtained in the same manner as in Example 1. The non-polymerized catechin concentration in the extract was 140 mg / 100 mL. The flavor had no astringency in the aftertaste and aroma.

Comparative Example 1
50g Oolong tea leaves (Daffodil 1st grade) and 50g Oolong tea leaves (Daffodil 4th grade) are mixed in advance and placed in a kneader (extraction machine) containing 1500g of cold water at 5 ° C (equivalent to an extraction ratio of 15 times). . After that, it is divided into an extract (extract A) and tea leaves, and the tea leaves are put into a kneader (extractor) containing 1500 g of hot water at 90 ° C. (equivalent to an extraction magnification of 15 times) and subjected to stirring extraction for 20 minutes (extraction) Liquid B). Each obtained extract was mixed by 1: 1, and the semi-fermented tea extract which is a comparative example was obtained. The non-polymerized catechin concentration in the beverage was 126 mg / 100 mL. The flavor was slightly fragrant and a bit of astringency was left in the aftertaste.

Comparative Example 2
A kneader (extractor) containing 50 g of oolong tea leaves (daffodil grade 1) at 90 ° C. in hot water of 750 g (extraction ratio 15 times) and 50 g of oolong tea leaves (daffodils grade 4) at 750 g of hot water at 90 ° c. Double kneaders (extractors) are added and agitated and extracted for 5 minutes. Each obtained extract was mixed by 1: 1, and the semi-fermented tea extract which is a comparative example was obtained. The non-polymerized catechin in the beverage was 182 mg / 100 mL. The flavor is slightly less fragrant, has a miscellaneous taste, and has a slight astringency in the aftertaste.

  As is apparent from Table 1, the extract obtained by mixing the extract obtained in the A step and the extract obtained in the B step of the present invention has a high catechin concentration, a high fragrance, and no miscellaneous taste. There was no aftertaste.

Claims (4)

  With respect to the weight of the semi-fermented tea leaves (A) obtained by extraction (step A) using 5 to 20 times the amount of hot water of 80 to 100 ° C. with respect to the weight of the semi-fermented tea leaves The semi-fermented tea extract (B) obtained by extraction (step B) using 25 to 60 times the amount of warm water of 80 to 100 ° C. is mixed by weight ratio (A / B) 1/1 to 1/6. A semi-fermented tea extract mixed with   The semi-fermented tea leaves used in the A process are tea leaves having a catechin / tannin ratio of 0.65 to 0.80, and the semi-fermented tea leaves used in the B process are tea leaves having a catechin / tannin ratio of 0.40 to 0.55. A method for producing the semi-fermented tea extract according to Item 1.   The method for producing a semi-fermented tea extract according to claim 1 or 2, wherein the obtained semi-fermented tea extract contains 0.05 to 0.2 wt% of non-polymer catechins.   The container-packed semi-fermented tea drink which mix | blended the semi-fermented tea extract obtained by the method of any one of Claims 1-3.