JP2009082110A - Method of producing tea extract solution - Google Patents
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- JP2009082110A JP2009082110A JP2007259421A JP2007259421A JP2009082110A JP 2009082110 A JP2009082110 A JP 2009082110A JP 2007259421 A JP2007259421 A JP 2007259421A JP 2007259421 A JP2007259421 A JP 2007259421A JP 2009082110 A JP2009082110 A JP 2009082110A
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Abstract
Description
本発明は複数の茶を用いて茶抽出液を製造する方法に関する。 The present invention relates to a method for producing a tea extract using a plurality of teas.
従来、複数の茶を用いた茶抽出液の製造法として、例えば、ニーダー内で玉露の茶葉を４０〜６０℃の抽出用水を用いて２〜６分間抽出し、別のニーダー内で深蒸茶の茶葉を５５〜８０℃の抽出用水を用いて３〜７分間抽出し、そして得られた各茶抽出液を混合する方法が知られている（特許文献１）。また、複数の茶葉のうち抽出時間が長い茶葉から順に抽出用水に投入して抽出を行う方法が知られている（特許文献２）。 Conventionally, as a method for producing a tea extract using a plurality of teas, for example, tea leaves of gyokuro are extracted for 2 to 6 minutes using 40 to 60 ° C. extraction water in a kneader, and deep steamed tea is extracted in another kneader. A method is known in which tea leaves are extracted with water for extraction at 55 to 80 ° C. for 3 to 7 minutes, and the obtained tea extracts are mixed (Patent Document 1). Also, a method is known in which extraction is performed by sequentially introducing tea leaves from a plurality of tea leaves in the order of extraction time into extraction water (Patent Document 2).
しかしながら、特許文献１に記載の方法においては、ニーダー抽出であるためアロマ成分が逸脱しやすく、また複数のニーダーを使用するため製造設備の投資が増大し更に作業負荷も大きくなるという問題がある。他方、特許文献２に記載の方法においては、茶葉の投入を複数回に分けて断続的に行うために作業が煩雑で負荷も大きく、また茶葉投入作業中にも抽出が進行するため投入作業の振れにより一定の品質を確保し難くなる。
このように、従来公知の方法においては、抽出作業が煩雑で負荷が大きく品質の安定性に欠けるだけでなく、各茶葉の持ち味を十分に生かしているとは言い難い。
したがって、本発明は、複数の茶を用い、各茶の持ち味を損なうことなく香味豊かな茶抽出液を製造する方法を提供することを目的とする。本発明の目的はまた、当該製造方法により得られた茶抽出液を用いた容器詰茶飲料を提供することにある。
However, the method described in
Thus, in the conventionally known methods, the extraction work is complicated, the load is large and the quality is not stable, and it is difficult to say that the tea leaves are fully utilized.
Therefore, an object of the present invention is to provide a method of producing a flavorful tea extract using a plurality of teas without impairing the taste of each tea. Another object of the present invention is to provide a packaged tea beverage using the tea extract obtained by the production method.
本発明者らは、複数の茶を１つのカラム型抽出機内に層状に仕込み、抽出用水を供給して該抽出用水と積層された茶とを順次接触させることで、各茶の持ち味を損なうことなく香味豊かな茶抽出液が得られることを見出した。 The present inventors charge a plurality of teas in a layered form in one column type extractor, supply extraction water, and sequentially contact the stacked tea with the extraction water, thereby impairing the taste of each tea. It was found that a flavorful tea extract can be obtained.
すなわち、本発明は、下記の工程（１）〜（３）を含むことを特徴とする茶抽出液の製造方法を提供するものである。
（１）カラム型抽出機内に装着された茶保持板上に複数の茶を層状に仕込む工程
（２）該抽出機の下部又は上部より抽出用水を供給し、該抽出用水を積層された茶と接触させる工程
（３）茶抽出液を排出する工程
本発明はまた、上記製造方法により得られた茶抽出液を用いた容器詰茶飲料を提供するものである。
That is, this invention provides the manufacturing method of the tea extract characterized by including the following process (1)-(3).
(1) Step of charging a plurality of teas in layers on a tea holding plate mounted in a column type extractor (2) Supplying extraction water from the lower or upper part of the extractor and laminating the extraction water Step of contacting (3) Step of discharging tea extract The present invention also provides a packaged tea beverage using the tea extract obtained by the above production method.
本発明によれば、非重合体カテキン類の抽出効率が高く、各茶が有するアロマ成分を十分に確保した香味豊かな茶抽出液を、簡便な作業で安定に製造することができる。また、当該茶抽出液を用いることで、非重合体カテキン類を大量に摂取でき、風味の良好な飲みやすい容器詰茶飲料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the extraction efficiency of non-polymer catechins is high, and the flavorful tea extract which fully secured the aroma component which each tea has can be manufactured stably by simple operation. In addition, by using the tea extract, a large amount of non-polymer catechins can be ingested, and a container-packed tea beverage with a good flavor can be provided.
本発明の茶抽出液の製造方法は、工程（１）〜（３）を含むことを特徴とする。以下、各工程について説明する。 The manufacturing method of the tea extract of this invention is characterized by including process (1)-(3). Hereinafter, each step will be described.
［工程（１）］
工程（１）は、カラム型抽出機内に装着された茶保持板上に複数の茶を層状に仕込む工程である。
カラム型抽出機としては、内部に茶を保持するための茶保持板と、抽出用水の供給口と、茶抽出液の抜き出し口とを備えるものであれば特に限定されるものではなく、例えば、カラム型抽出機の上方から抽出用水を供給するタイプ、下方から抽出用水を供給するタイプ、あるいは双方から抽出用水を供給可能なタイプ等が利用できる。
カラム型抽出機としては、例えば、図１に示すような閉鎖型抽出カラム（以下、単に「カラム」ともいう）を用いることができる。図１に示すカラム１は、カラム１下方から抽出用水を供給するためのバルブ２と、カラム１上方から抽出用水を供給するためのシャワーノズル３と、茶抽出液を抜き出すためのバルブ４とを備えている。シャワーノズル３は、抽出用水が茶上面に対して均一に噴霧されるようにノズル角度、高さが調整できる機構を有するものが好ましい。カラム型抽出機としては、例えば、コーヒー抽出機ＳＫ−ＥＸＴ１０、ＳＫ-ＥＸＴ−１５（三友機器（株）製）や、多機能抽出装置ＴＥＸ１５１２、ＴＥＸ２０１５（（株）イズミフードマシナリ製）等が使用できる。
カラム１内には、茶を保持するための茶保持板５が装着されている。茶保持板としては茶と茶抽出液とを分離できるものであれば特に限定されないが、金網（メッシュ）が好ましく、フラット、円錐状、角錐状等の形状のものを用いることができる。また、金網のメッシュサイズは、実質的に仕込んだ茶と茶抽出液との分離の点から、１８〜１００メッシュであるのが好ましい。
[Step (1)]
Step (1) is a step of charging a plurality of teas in layers on a tea holding plate mounted in a column type extractor.
The column type extractor is not particularly limited as long as it has a tea holding plate for holding tea inside, an extraction water supply port, and a tea extract extraction port. A type that supplies extraction water from above the column type extractor, a type that supplies extraction water from below, or a type that can supply extraction water from both can be used.
As the column type extractor, for example, a closed extraction column (hereinafter, also simply referred to as “column”) as shown in FIG. 1 can be used. A
A tea holding plate 5 for holding tea is mounted in the
本発明に使用される茶としては、発酵度合いとして不発酵茶、半発酵茶、発酵茶が挙げられるが、中でも不発酵茶が好ましい。不発酵茶としては、Camellia属、例えば、C.sinensis、C.assamica、やぶきた種、又はそれらの雑種から得られる茶から製茶された、煎茶、番茶、玉露、てん茶、釜入り茶等の緑茶類が挙げられる。半発酵茶又は発酵茶としては、Camellia属、例えばC.sinensis、C.assamica、やぶきた種、若しくはそれらの雑種から得られる茶から半発酵又は発酵工程を経て製茶された、紅茶、烏龍茶、黒茶等が挙げられる。 Examples of the tea used in the present invention include non-fermented tea, semi-fermented tea, and fermented tea as the degree of fermentation. Among them, non-fermented tea is preferable. As non-fermented tea, genus Camellia, such as C. sinensis, C. assamica, Yabukita seeds, or teas obtained from their hybrids, such as sencha, bancha, gyokuro, tencha, kettle tea, etc. Examples include green teas. Semi-fermented tea or fermented tea includes tea, oolong tea, black tea made from a tea obtained from Camellia spp. Tea etc. are mentioned.
本発明においては、茶葉だけなく、茎茶、棒茶、芽茶を使用することができる。茎茶としては茶の茎の部分であって通常茎茶として用いられているものが挙げられ、また棒茶としては茶葉の軸や茎の部分であって通常棒茶として用いられているものが挙げられ、更に芽茶としては未だ葉にならない柔らかい芽の部分であって通常芽茶として用いられているものが挙げられる。 In the present invention, not only tea leaves but also stem tea, stick tea, and bud tea can be used. Examples of stem tea include tea stem parts that are usually used as stem tea, and stick tea parts that are the stems and stem parts of tea leaves that are usually used as stick tea. Furthermore, examples of bud tea include soft bud portions that have not yet become leaves and are usually used as bud tea.
また、茶葉、茎茶及び棒茶は、火入れ加工が施されていてもよい。火入れ加工の原料としては不発酵茶が好ましく、苦味抑制効果の点から、茶葉より茎茶、棒茶の方が好適に使用される。火入れは、例えば、１５０〜３００℃、更に１７０〜２３０℃の温度で、１〜１５分、更に１〜１０分加熱するのが苦味抑制効果及び風味の点から好ましい。 In addition, the tea leaves, stem tea, and stick tea may be subjected to a burning process. Non-fermented tea is preferred as a raw material for the firing process, and stem tea and stick tea are more preferably used than tea leaves from the viewpoint of the bitterness suppressing effect. For example, heating is preferably performed at a temperature of 150 to 300 ° C. and further 170 to 230 ° C. for 1 to 15 minutes and further for 1 to 10 minutes from the viewpoint of the bitterness suppressing effect and flavor.
使用する茶は任意に組み合わせることができるが、性状の異なる茶を組み合わせるのが好ましく、かさ密度、膨潤度及び茶抽出液の流れに対する茶抵抗値のうちのいずれか１以上において異なる茶を組み合わせるのが特に好ましい。その場合、仕込み順序は、かさ密度、膨潤度又は茶抵抗値が最も低い茶から順に茶保持板上に層状に仕込むのが、香味豊かな茶抽出液が得られる点で好ましい。また、隣接して積層された２種類の茶は、下記の要件（１）〜（３）のうちのいずれか１以上を満たすのが好ましい。
（１）下層側の茶のかさ密度ρ1と、上層側の茶のかさ密度ρ2との比（ρ2／ρ1）が、１．１以上、更に１．２〜６．０、特に１．３〜３．０であること。
（２）下層側の茶の膨潤度ｄ1と、上層側の茶の膨潤度ｄ2の比（ｄ2／ｄ1）が、１．１以上、更に１．１５〜４．０、特に１．２〜３．０であること。
（３）下層側の茶の茶抵抗値Ｐ1と、上層側の茶の茶抵抗値Ｐ2との比（Ｐ2／Ｐ1）が、１．４以上、更に１．５〜１０．０、特に１．６〜７．０であること。
Teas to be used can be arbitrarily combined, but teas having different properties are preferably combined, and teas that differ in one or more of bulk density, swelling degree, and tea resistance to tea extract flow are combined. Is particularly preferred. In that case, it is preferable that the order of preparation is prepared in a layered manner on the tea holding plate in order from the tea with the lowest bulk density, degree of swelling, or tea resistance, from the point of obtaining a flavorful tea extract. Moreover, it is preferable that two types of tea laminated | stacked adjacently satisfy | fills any one or more of following requirements (1)-(3).
(1) The ratio (ρ 2 / ρ 1 ) between the bulk density ρ 1 of the lower-layer tea and the bulk density ρ 2 of the upper-layer tea is 1.1 or more, more preferably 1.2 to 6.0, 1.3 to 3.0.
(2) The ratio (d 2 / d 1 ) of the swelling degree d 1 of the lower-layer tea to the swelling degree d 2 of the upper-layer tea is 1.1 or more, further 1.15 to 4.0, particularly 1 .2 to 3.0.
(3) The ratio (P 2 / P 1 ) between the tea resistance value P 1 of the lower tea and the tea resistance value P 2 of the upper tea is 1.4 or more, and further 1.5 to 10.0 In particular, it should be 1.6 to 7.0.
ここで、本明細書において、「かさ密度（ｋｇ／ｍ3）」とは、仕込んだ茶の質量（Ｋｇ）と、仕込んだ茶の容積(ｍ3)との比率（茶質量／茶容積）をいう。また、「膨潤度」とは、仕込んだ茶の高さＡと、所定条件で抽出用水に接触させた後の茶の高さＢとの比率（Ｂ／Ａ）をいう。更に、「茶抽出液の流れに対する茶抵抗値」とは、茶を仕込まないときの水の引抜き抵抗Ｐｗ[Ｐａ/(Ｌ/分)]と、茶を仕込んだときの水の引抜き抵抗Ｐｒ[Ｐａ/(Ｌ/分)]との差（Ｐｒ−Ｐｗ)をいう。具体的には、後掲の実施例に記載の測定方法により得られるものをいう。 Here, in this specification, “bulk density (kg / m 3 )” means the ratio between the mass (Kg) of the prepared tea and the volume (m 3 ) of the prepared tea (tea mass / tea volume). Say. Further, the “swelling degree” refers to a ratio (B / A) between the height A of the prepared tea and the height B of the tea after being brought into contact with the extraction water under a predetermined condition. Furthermore, the “tea resistance value with respect to the flow of tea extract” means the water pulling resistance Pw [Pa / (L / min)] when tea is not charged and the water pulling resistance Pr [ The difference (Pr−Pw) from Pa / (L / min)]. Specifically, it refers to those obtained by the measurement methods described in the examples below.
カラム内に複数の茶を層状に仕込む方法としては、例えば、図１において、まず第１の茶６を仕込み、高さが均一になるように茶上面を平らにならし、次いで第１の茶６を覆うように第２の茶７を仕込み、高さが均一になるように茶上面を平らにならし、次いで第２の茶７を覆うように第３の茶８を仕込み、高さが均一になるように茶上面を平らにならすという操作を繰り返し行う方法が採用される。 As a method of charging a plurality of teas in a column, for example, in FIG. 1, firstly the first tea 6 is first charged, the tea top is flattened so that the height is uniform, and then the first tea The second tea 7 is charged so as to cover 6 and the tea top is leveled so that the height is uniform, and then the third tea 8 is charged so as to cover the second tea 7, A method of repeatedly performing the operation of leveling the tea upper surface so as to be uniform is adopted.
使用する茶は２〜４種類が好ましく、２〜３種類が特に好ましい。また、かさ密度等の性状が異なれば、同一種を用いてもよい。好ましい茶の組み合わせとしては、例えば、ほうじ茶及び煎茶、番茶及び煎茶、棒茶及び煎茶、茎茶及び煎茶、芽茶及び煎茶、番棒ほうじ茶及び煎茶、深蒸茶及び煎茶、玉露及び煎茶、ほうじ茶と煎茶と深蒸茶が挙げられる。 Two to four types of tea to be used are preferable, and two to three types are particularly preferable. Further, the same species may be used as long as properties such as bulk density are different. Preferred tea combinations include, for example, hojicha and sencha, bancha and sencha, stick tea and sencha, stem tea and sencha, bud tea and sencha, bancha hojicha and sencha, deep steamed tea and sencha, gyokuro and sencha, houjicha and sencha Deep steamed tea is mentioned.
［工程（２）］
工程（２）は、カラムの下部又は上部より抽出用水を供給し、該抽出用水を積層された茶と接触させる工程である。
抽出用水としては、水道水、蒸留水、イオン交換水等を適宜選択して使用することができるが、味の面からイオン交換水が好ましい。また、抽出用水に、アスコルビン酸又はその塩、重曹等を添加してもよい。
抽出用水の温度は、非重合体カテキン類の抽出効率及び風味の観点から、０〜９５℃が好ましく、更に３５〜９５℃、特に４５〜９０℃であるのが好ましい。
[Step (2)]
Step (2) is a step of supplying extraction water from the lower or upper portion of the column and bringing the extraction water into contact with the stacked tea.
As extraction water, tap water, distilled water, ion-exchanged water and the like can be appropriately selected and used, but ion-exchanged water is preferable from the viewpoint of taste. Moreover, you may add ascorbic acid or its salt, baking soda, etc. to the water for extraction.
The temperature of the water for extraction is preferably from 0 to 95 ° C, more preferably from 35 to 95 ° C, particularly preferably from 45 to 90 ° C, from the viewpoint of extraction efficiency and flavor of non-polymer catechins.
抽出用水の線速度（流量／カラム断面積）は、１０〜１２０ｍｍ／ｍｉｎが好ましく、更に１０〜１００ｍｍ／ｍｉｎ、特に１０〜９０ｍｍ／ｍｉｎであるのが好ましい。速すぎると茶が圧密となって閉塞しやすくなり、他方遅すぎると操作時間が長くなって生産性が低くなるため、上記範囲内とするのが望ましい。 The linear velocity (flow rate / column cross-sectional area) of the extraction water is preferably 10 to 120 mm / min, more preferably 10 to 100 mm / min, and particularly preferably 10 to 90 mm / min. If it is too fast, the tea will become compacted and tend to block, while if it is too late, the operation time will be long and the productivity will be low.
抽出用水と茶とを順次接触させるには、カラム下方から上方（上昇流）、あるいはカラム上方から下方（下降流）に通水させればよいが、膨潤した茶の抵抗による閉塞防止の観点から、上昇流が好ましい。 In order to bring the extraction water and tea into contact with each other in sequence, water may be passed from the bottom of the column upward (upflow) or from the top of the column downward (downflow). From the viewpoint of preventing clogging due to the resistance of the swollen tea An upward flow is preferred.
抽出用水の供給は、最下層に積層された茶の高さｈ1と、茶保持板上面からの抽出用水の高さｈ2との比（ｈ2／ｈ1）が０．２〜５０．０、更に０．４〜４５．０、特に０．６〜３０．０となるように行うのが好ましく、この場合、図２に示すように、抽出用水９を上昇流で供給するのが望ましい。上記比率が低すぎると茶層が十分に膨潤せず、茶抽出液の抜き出し速度が低下して閉塞しやすくなる傾向にあり、他方高すぎると非重合体カテキン類の抽出効率が低下する傾向にある。なお、高さｈ2は、茶保持板上面から抽出用水液面までの高さである。
The supply of extraction water is such that the ratio (h 2 / h 1 ) between the height h 1 of tea stacked in the lowermost layer and the height h 2 of extraction water from the upper surface of the tea holding plate is 0.2-50. 0, more preferably 0.4 to 45.0, and particularly preferably 0.6 to 30.0. In this case, as shown in FIG. 2, it is desirable to supply the
また、本発明においては、抽出用水が所定の高さに達したら抽出用水の供給を停止し、その状態を所定時間保持して抽出用水と茶とを十分接触させるのが好ましい。この保持工程を行う場合、最下層に積層された茶の高さｈ1と、茶保持板上面からの抽出用水の高さｈ2との比（ｈ2／ｈ1）が０．２〜７、更に０．４〜５、特に０．５〜４となるように抽出用水を供給するのが好ましい。また、保持時間は、１〜３０分、更に２〜２０分、特に３〜１５分が好ましい。この保持工程を設けることで、抽出用水と接触している茶が膨潤するため、旨味と甘味を十分に引き出すことができる。 In the present invention, it is preferable to stop the supply of the extraction water when the extraction water reaches a predetermined height, hold the state for a predetermined time, and bring the extraction water and tea into sufficient contact. When this holding step is performed, the ratio (h 2 / h 1 ) between the height h 1 of the tea laminated on the lowermost layer and the height h 2 of the extraction water from the upper surface of the tea holding plate is 0.2-7. Further, it is preferable to supply the extraction water so as to be 0.4 to 5, particularly 0.5 to 4. The holding time is preferably 1 to 30 minutes, more preferably 2 to 20 minutes, and particularly preferably 3 to 15 minutes. By providing this holding step, the tea in contact with the extraction water swells, so that umami and sweetness can be sufficiently extracted.
保持工程終了後、最下層よりも上層に積層された茶の高さｈ3と、抽出用水の高さｈ4との比（ｈ4／ｈ3）が１．１〜５、更に１．３〜４、特に１．５〜３となるように、続けて、再度抽出用水を供給するのが好ましい。この場合、図３に示すように、抽出用水９を上昇流で供給するのが好ましい。なお、高さｈ3は、最下層の茶と該最下層に隣接する茶層との界面から、最上層の茶上面までの高さであり、高さｈ4は、最下層の茶と該最下層に隣接する茶層との界面から、抽出用水液面までの高さである。
After the holding step, the ratio (h 4 / h 3 ) between the height h 3 of tea stacked on the upper layer above the lowermost layer and the height h 4 of extraction water is 1.1 to 5, and further 1.3. It is preferable to continuously supply the extraction water again so that it becomes ˜4, particularly 1.5˜3. In this case, as shown in FIG. 3, it is preferable to supply the
［工程（３）］
工程（３）は、茶抽出液をカラム下方から抜き出す工程であるが、茶抽出液の排出と同時にカラム上方から水を供給するのが好ましい。水の供給方法としては、抽出用水を茶上面に対して均一に供給する観点から、例えば、図４に示すように、シャワーノズル３を用いて茶抽出液１０の液面に水１１を均一に噴霧する方法が採用される。茶抽出液の抜き出し速度は、カラム上方から供給する水の速度と略同一とするのが好ましく、具体的には、線速度（流量／カラム断面積）１０〜１２０ｍｍ／ｍｉｎが好ましく、更に１０〜１００ｍｍ／ｍｉｎ、特に１０〜９０ｍｍ／ｍｉｎであるのが好ましい。また、カラム上方から供給する水は、抽出用水と同じものを使用することが好ましく、更にアスコルビン酸又はその塩、重曹等を添加してもよい。水の温度は、０〜９５℃が好ましく、更に３５〜９５℃、特に４５〜９０℃であるのが好ましい。
[Step (3)]
Step (3) is a step of extracting the tea extract from the bottom of the column, but it is preferable to supply water from the top of the column simultaneously with the discharge of the tea extract. As a water supply method, from the viewpoint of supplying the extraction water uniformly to the top surface of the tea, for example, as shown in FIG. 4, the water 11 is uniformly applied to the surface of the
抽出倍率、すなわち（茶抽出液質量）／（茶仕込み質量）は、５〜６０が好ましく、更に６〜５０、特に８〜４０であるのが好ましい。これにより、非重合体カテキン類の抽出効率が高く、しかも風味の良好な茶抽出液をより確実に得ることができる。
カラム型抽出機から抜き出された茶抽出液は、冷却後、必要によりろ過及び／又は遠心分離処理により茶葉、夾雑不溶分等の固形分を分離して使用してもよい。また、得られた茶抽出液は、室温以下、更に１５℃以下、特に１０℃以下で保存するのが好ましい。
The extraction magnification, ie, (tea extract mass) / (tea preparation mass) is preferably 5 to 60, more preferably 6 to 50, and particularly preferably 8 to 40. Thereby, the extraction efficiency of non-polymer catechins is high, and a tea extract having a good flavor can be obtained more reliably.
The tea extract extracted from the column-type extractor may be used after cooling and, if necessary, separating solids such as tea leaves and contaminants by filtration and / or centrifugation. The obtained tea extract is preferably stored at room temperature or lower, more preferably 15 ° C. or lower, particularly 10 ° C. or lower.
本発明の茶抽出液の製造方法で製造される茶抽出液中には、非重合体カテキン類を０．０５〜０．７質量％含有するように製造条件を選択するのが好ましい。この範囲内にあると、非重合体カテキン類を高濃度含有し風味の良好な飲料を製造できる点で好ましい。 In the tea extract produced by the method for producing a tea extract of the present invention, the production conditions are preferably selected so as to contain 0.05 to 0.7% by mass of non-polymer catechins. When it exists in this range, it is preferable at the point which can manufacture a drink with high concentration containing non-polymer catechins and favorable flavor.
本発明の茶抽出液は、容器詰茶飲料に使用するのに適している。ここでいう容器詰茶飲料とは希釈せずに飲用できるものをいう。
容器詰茶飲料に使用される容器としては、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶等の通常の形態のものを使用できる。
The tea extract of the present invention is suitable for use in a packaged tea beverage. The container-packed tea beverage here refers to a beverage that can be drunk without dilution.
Containers used for container-packed tea beverages include molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles, etc. The usual form of can be used.
本発明の容器詰茶飲料で使用する茶抽出液は、茶葉から抽出した抽出液をそのまま、必要により希釈又は濃縮して使用してもよい。濃縮する場合には、水分を１質量％以下としてもよい。濃縮による高濃度化方法として、減圧濃縮、逆浸透膜濃縮、噴霧乾燥、凍結乾燥法が挙げられ、中でも減圧濃縮、逆浸透膜濃縮は効率的に高濃度化することができる。 The tea extract used in the container-packed tea beverage of the present invention may be used after diluting or concentrating the extract extracted from tea leaves as it is. In the case of concentration, the moisture may be 1% by mass or less. Examples of the concentration-enhancing method by concentration include reduced-pressure concentration, reverse osmosis membrane concentration, spray drying, and freeze-drying method. Among these, reduced-pressure concentration and reverse osmosis membrane concentration can be efficiently increased.
また、容器詰茶飲料は、上記製造方法で製造された茶抽出液と、非重合体カテキン類とを併用してもよい。この併用される非重合体カテキン類としては、例えば、緑茶抽出物の濃縮物が挙げられる。ここで、緑茶抽出物の濃縮物とは、茶葉から熱水又は水溶性有機溶媒により抽出された抽出物を濃縮したものであって、例えば、特開昭５９−２１９３８４号公報、特開平４−２０５８９号公報、特開平５−２６０９０７号公報、特開平５−３０６２７９号公報等に記載されている方法により調製したものをいう。また、緑茶抽出物の濃縮物として市販品を使用してもよく、例えば、東京フードテクノ社製「ポリフェノン」、伊藤園社製「テアフラン」、太陽化学社製「サンフェノン」等の固体の粗カテキン製剤を用いることもできる。ここでいう緑茶抽出物の濃縮物としては、固形分中の非重合体カテキン類濃度が２０〜９０質量％であるものを使用することができる。 Moreover, the tea-packed tea drink may use together the tea extract manufactured with the said manufacturing method, and non-polymer catechin. As this non-polymer catechin used together, the concentrate of a green tea extract is mentioned, for example. Here, the concentrate of the 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- This refers to those prepared by the methods described in JP-A-20589, JP-A-5-260907, JP-A-5-306279, and the like. Moreover, you may use a commercial item as a concentrate of a green tea extract, for example, solid crude catechin preparations, such as "Polyphenon" by Tokyo Food Techno Co., "Theafuran" by ITO EN Co., Ltd., "Sunphenon" by Taiyo Kagaku Co., Ltd. Can also be used. As the concentrate of the green tea extract mentioned here, one having a non-polymer catechin concentration in the solid content of 20 to 90% by mass can be used.
本発明の容器詰茶飲料中には、非重合体カテキン類を、０．０５〜０．７質量％含有するのが好ましく、更に０．０９〜０．４質量％、特に０．１〜０．３質量％含有するのが好ましい。非重合体カテキン類の含有量がこの範囲内にあると、多量の非重合体カテキン類を容易に取りやすく好ましい。 The container-packed tea beverage of the present invention preferably contains 0.05 to 0.7% by mass of non-polymer catechins, more preferably 0.09 to 0.4% by mass, particularly 0.1 to 0%. It is preferable to contain 3 mass%. When the content of non-polymer catechins is within this range, it is preferable that a large amount of non-polymer catechins can be easily taken.
ここで、非重合体カテキン類とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレート等の非エピ体カテキン類、並びにエピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレート等のエピ体カテキン類をあわせての総称であり、非重合体カテキン類の濃度は、上記８種の合計量に基づいて定義される。 Here, non-polymer catechins are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. The concentration of non-polymer catechins is defined based on the total amount of the above eight types.
本発明の容器詰茶飲料は、一日当りの必要摂取量を確保する意味からも、本発明の容器詰茶飲料１本（３５０〜５００ｍＬ）当りの非重合体カテキン類の配合量が３００ｍｇ以上、好ましくは４５０ｍｇ以上、更に好ましくは５００ｍｇ以上であるものがよい。 The packaged tea beverage of the present invention has a blending amount of non-polymer catechins of 300 mg or more per one packaged tea beverage (350 to 500 mL) of the present invention from the viewpoint of securing the necessary intake per day. Preferably it is 450 mg or more, more preferably 500 mg or more.
本発明の容器詰飲料には、苦味調整剤、香料等を配合することができる。苦味調整剤としては、シクロデキストリンに代表される環状オリゴ糖を使用することができ、環状オリゴ糖としては、α−、β−、γ−シクロデキストリン、及び分岐のα−、β−、γ−シクロデキストリンが挙げられる。
本発明の容器詰飲料には、茶由来の成分にあわせて、酸化防止剤、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、甘味料、酸味料、ガム、油、アミノ酸、果汁エキス類、野菜エキス類、花蜜エキス類、ｐＨ調整剤、品質安定剤等の添加剤を単独又は併用して配合してもよい。
A bitterness modifier, a fragrance | flavor, etc. can be mix | blended with the container-packed drink of this invention. Cyclic oligosaccharides typified by cyclodextrins can be used as the bitterness adjusting agent, and the cyclic oligosaccharides include α-, β-, γ-cyclodextrin, and branched α-, β-, γ- A cyclodextrin is mentioned.
In the packaged beverage of the present invention, an antioxidant, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, in accordance with tea-derived ingredients Additives such as seasonings, sweeteners, acidulants, gums, oils, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.
本発明の容器詰茶飲料のｐＨ（２５℃）は、３〜７が好ましく、更に４〜７、特に５〜７とするのが、味及び非重合体カテキン類の安定性の点で好ましい。 The pH (25 ° C.) of the packaged tea beverage of the present invention is preferably from 3 to 7, more preferably from 4 to 7, and particularly preferably from 5 to 7 in terms of taste and stability of non-polymer catechins.
本発明で製造された茶抽出液を含有する容器詰茶飲料は、例えば、金属缶のような容器に充填後、加熱殺菌できる場合にあっては適用されるべき法規（日本にあっては食品衛生法）に定められた殺菌条件で製造できる。ＰＥＴボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめレトルト殺菌と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度まで冷却して容器に充填する等の方法が採用できる。また無菌下で、充填された容器に別の成分を配合して充填してもよい。さらに、酸性下で加熱殺菌後、無菌下でｐＨを中性に戻すことや、中性下で加熱殺菌後、無菌下でｐＨを酸性に戻すなどの操作も可能である。 Container-packed tea beverages containing tea extract produced according to the present invention can be applied, for example, if they can be sterilized by heating after filling in a container such as a metal can (food in Japan It can be manufactured under the sterilization conditions defined in the Sanitation Law For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as retort sterilization in advance, for example, sterilize at high temperature and short time with a plate heat exchanger, etc. This method can be 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.
（非重合体カテキン類の測定）
試料をメンブランフィルター（０．８μｍ）でろ過し、次いで蒸留水で希釈した試料を、オクタデシル基導入液体クロマトグラフ用パックドカラム Ｌ−カラムＴＭ ＯＤＳ（４．６ｍｍφ×２５０ｍｍ：財団法人 化学物質評価研究機構製）を装着した、島津製作所製、高速液体クロマトグラフ（型式ＳＣＬ−１０ＡＶＰ）を用いて、カラム温度３５℃でグラジエント法により測定した。移動相Ａ液は酢酸を０．１ｍｏｌ／Ｌ含有の蒸留水溶液、Ｂ液は酢酸を０．１ｍｏｌ／Ｌ含有のアセトニトリル溶液とし、試料注入量は２０μＬ、ＵＶ検出器波長は２８０ｎｍの条件で行った。
(Measurement of non-polymer catechins)
The sample was filtered through a membrane filter (0.8 μm), and then diluted with distilled water, and the packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: Japan Chemical Substance Evaluation Research Organization) The product was measured by a gradient method at a column temperature of 35 ° C. using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. 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. .
濃度勾配条件（体積％）
時間 移動相Ａ 移動相Ｂ
０分 ９７％ ３％
５分 ９７％ ３％
３７分 ８０％ ２０％
４３分 ８０％ ２０％
４３．５分 ０％ １００％
４８．５分 ０％ １００％
４９分 ９７％ ３％
６２分 ９７％ ３％
Concentration gradient condition (volume%)
Time Mobile phase A Mobile phase B
0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
62 minutes 97% 3%
（茶のかさ密度測定法）
８０メッシュの平らな金網を備えた内径９７ｍｍ、高さ５００ｍｍの円筒状カラム型抽出機内に、茶３１３ｇを仕込み、上から茶葉を押し付けず、またカラムに振動を与えることなく高さが均一になるように茶上面を平らにした時の金網上面から茶上面までの高さを測定し茶容積(ｍ3)を算出する。次に、茶量と茶容積とからかさ密度［茶量(ｋｇ)／茶容積(ｍ3)］を求める。
(Tea bulk density measurement method)
In a cylindrical column type extractor with an inner diameter of 97 mm and a height of 500 mm equipped with an 80 mesh flat wire net, 313 g of tea is charged, the tea leaves are not pressed from above, and the height is uniform without giving vibration to the column. Thus, the height from the upper surface of the wire net to the upper surface of the tea when the upper surface of the tea is flattened is measured to calculate the tea volume (m 3 ). Next, the tea amount and tea volume and the bulk density [tea amount (kg) / tea volume (m 3 )] are obtained.
（茶の膨潤度測定法）
８０メッシュの平らな金網を備えた内径９７ｍｍ、高さ５００ｍｍの円筒状カラム型抽出機内に、茶３１３ｇを仕込み、上から茶葉を押し付けず、またカラムに振動を与えることなく高さが均一になるように茶上面を平らにした後、金網上面から茶上面までの高さＡを測定する。次に、５５℃に加熱したイオン交換水を茶仕込み時の高さＡの３倍の高さまで０．４Ｌ／分の速度でカラム下部から供給する。イオン交換水の供給終了から１５分後、カラム下部から液を排出し、液が排出し終わった後の金網上面から茶上面までの高さＢを測定する。茶仕込み時の高さＡと、液排出後の高さＢとから膨潤度Ｂ／Ａを求める。
(Method of measuring swelling degree of tea)
In a cylindrical column type extractor with an inner diameter of 97 mm and a height of 500 mm equipped with an 80 mesh flat wire net, 313 g of tea is charged, the tea leaves are not pressed from above, and the height is uniform without giving vibration to the column. After flattening the top surface of the tea as described above, the height A from the top surface of the wire mesh to the top surface of the tea is measured. Next, ion-exchanged water heated to 55 ° C. is supplied from the lower part of the column at a rate of 0.4 L / min to a height of 3 times the height A when tea is charged. 15 minutes after the completion of the supply of ion-exchanged water, the liquid is discharged from the lower part of the column, and the height B from the upper surface of the metal mesh to the upper surface of the tea after the liquid has been discharged is measured. The swelling degree B / A is determined from the height A at the time of tea preparation and the height B after the liquid is discharged.
（茶抵抗測定法）
８０メッシュの平らな金網を備えた内径９７ｍｍ、高さ５００ｍｍの円筒状カラム型抽出機内に、５５℃に加熱したイオン交換水を金網上面から０．３５ｍの高さまで０．５Ｌ／分の速度でカラム下部から供給する。次に、カラム下部のバルブを全開にしてイオン交換水を抜き出すのと同時に、カラム上部のシャワーノズルから５５℃に加熱したイオン交換水を液面高さが一定となる速度で供給する。次に、抜き出した液の流量Ａ（Ｌ／分）と金網メッシュ上面にかかる水圧ΔＰ（Ｐａ）とから、水での引抜き抵抗Ｐｗ[Ｐａ/(Ｌ/分)]を求める。次に、同じカラム型抽出機に茶３１３ｇを仕込み、上から茶葉を押し付けず、またカラムに振動を与えることなく高さが均一になるように茶上面を平らにした後、５５℃に加熱したイオン交換水を金網上面から０．３５ｍの高さまで０．５Ｌ／分の速度でカラム下部から供給する。供給終了後、直ちにカラム下部のバルブを全開にして抽出液を抜き出すのと同時に、カラム上部のシャワーノズルから５５℃に加熱したイオン交換水を抽出液の液面高さが一定となる速度で供給する。次に、抜き出した液の流量Ｂ（Ｌ／分）と金網メッシュ上面にかかる水圧ΔＰ（Ｐａ）から茶での引抜き抵抗Ｐｒ[Ｐａ/(Ｌ/分)]を求める。茶での引抜き抵抗Ｐｒと、水での引抜き抵抗Ｐｗとの差（Ｐｒ−Ｐｗ)を、茶抵抗値[Ｐａ/（Ｌ/分）]として求める。
(Brown resistance measurement method)
In a cylindrical column type extractor with an inner diameter of 97 mm and a height of 500 mm equipped with an 80-mesh flat wire mesh, ion-exchanged water heated to 55 ° C. at a rate of 0.5 L / min from the upper surface of the wire mesh to a height of 0.35 m. Feed from the bottom of the column. Next, the valve at the bottom of the column is fully opened to extract the ion exchange water, and at the same time, the ion exchange water heated to 55 ° C. is supplied from the shower nozzle at the top of the column at a speed at which the liquid level is constant. Next, the drawing resistance Pw [Pa / (L / min)] with water is obtained from the flow rate A (L / min) of the extracted liquid and the water pressure ΔP (Pa) applied to the upper surface of the wire mesh. Next, 313 g of tea was charged into the same column type extractor, the tea top was flattened so that the height was uniform without pressing the tea leaves from above, and without giving vibration to the column, and then heated to 55 ° C. Ion exchange water is supplied from the bottom of the column at a rate of 0.5 L / min from the upper surface of the wire mesh to a height of 0.35 m. Immediately after the supply is completed, the valve at the bottom of the column is fully opened to extract the extract, and at the same time, ion-exchanged water heated to 55 ° C is supplied from the shower nozzle at the top of the column at a rate at which the liquid level of the extract is constant. To do. Next, the extraction resistance Pr [Pa / (L / min)] with tea is determined from the flow rate B (L / min) of the extracted liquid and the water pressure ΔP (Pa) applied to the upper surface of the wire mesh. The difference (Pr−Pw) between the drawing resistance Pr with tea and the drawing resistance Pw with water is determined as a tea resistance value [Pa / (L / min)].
（風味の評価）
各茶抽出液を、非重合体カテキン類濃度が０．０６質量％になるように希釈し、パネラー４名で風味（味の濃さ、香味、雑味）を下記の基準で評価した。
(Evaluation of flavor)
Each tea extract was diluted so that the non-polymer catechin concentration would be 0.06% by mass, and the taste (flavor, taste, miscellaneous taste) was evaluated by the following four panelists according to the following criteria.
味の濃さの評価基準
◎：味に深みがあり、風味バランスが非常に良好
〇：味にやや深みが感じられ、風味が比較的良好
△：味の深みがやや乏しく、風味がやや不良
×：味の深みが乏しく、風味が不良
Evaluation standard for the intensity of taste ◎: Depth in taste, very good flavor balance 〇: Slightly deep in taste, relatively good flavor △: Slightly poor taste, slightly poor flavor × : Poor taste and poor flavor
香味の評価基準
◎：香りが強く、非常に良好
〇：香りがあり、比較的良好
△：香りがやや乏しく、やや不良
×：香りが乏しく、不良
Evaluation standard of flavor ◎: Strong fragrance, very good 〇: Scented, relatively good △: Slightly poor fragrance, slightly poor ×: Poor fragrance, poor
雑味の評価基準
◎：雑味がなく、風味が非常に良好
〇：雑味がやや感じられるが、風味は比較的良好
△：雑味がやや感じられ、風味がやや不良
×：雑味が強く、風味が不良
Evaluation criteria for miscellaneous taste ◎: No miscellaneous taste, very good taste ○: Somewhat tasty taste is felt, but the taste is relatively good △: Some mischievous taste is felt, and the taste is slightly poor ×: Some taste is poor Strong and bad flavor
本実施例で使用した、各茶のかさ密度、膨潤度及び茶抵抗値を表１に示す。 Table 1 shows the bulk density, swelling degree, and tea resistance value of each tea used in this example.
（実施例１）
８０メッシュの平らな金網を備えた内径９７ｍｍ、高さ５００ｍｍの円筒状カラム型抽出機内に、茶ｂ０．０８ｋｇを仕込み、高さが均一になるように茶上面を平らにした。次に、先に仕込んだ茶ｂを覆うように茶ｅ０．３１ｋｇを仕込み、高さが均一になるように茶上面を平らにならし層状にした。次に、５５℃に加熱したイオン交換水２．１Ｌを０．４Ｌ／分の速度でカラム下部から供給した。湯供給終了後、直ちにカラム上部のシャワーノズルから５５℃に加熱したイオン交換水を０．４Ｌ／分の速度で供給すると同時に、同じ速度で茶抽出液をカラム下方から抜き出した。抜き出した茶抽出液の質量が仕込み茶の１５倍になったところで通液を終了し、茶抽出液を均一に混合して分析を行った。その結果を表２に示す。
Example 1
0.08 kg of tea b was charged into a cylindrical column type extractor having an inner diameter of 97 mm and a height of 500 mm equipped with an 80 mesh flat wire mesh, and the top surface of tea was flattened so that the height was uniform. Next, 0.31 kg of tea e was charged so as to cover the previously charged tea b, and the tea upper surface was flattened and layered so that the height was uniform. Next, 2.1 L of ion-exchanged water heated to 55 ° C. was supplied from the bottom of the column at a rate of 0.4 L / min. Immediately after the hot water supply was completed, ion-exchanged water heated to 55 ° C. was supplied from the shower nozzle at the top of the column at a rate of 0.4 L / min, and at the same time, the tea extract was withdrawn from the bottom of the column at the same rate. When the mass of the extracted tea extract became 15 times that of the charged tea, the liquid passing was terminated, and the tea extract was uniformly mixed for analysis. The results are shown in Table 2.
（実施例２）
実施例１と同じカラム型抽出機内に、茶ａ０．０２ｋｇを仕込み、高さが均一になるように茶上面を平らにした。次に、先に仕込んだ茶ａを覆うように茶ｃ０．３２ｋｇを仕込み、高さが均一になるように茶上面を平らにならし層状にした。次に、茶ｃを覆うように茶ｄ０．１１ｋｇを仕込み、高さが均一になるように茶上面を平らにならし層状にした。次に、５５℃に加熱したイオン交換水２．０Ｌを０．４Ｌ／分の速度でカラム下部から供給した。湯供給終了後、直ちにカラム上部のシャワーノズルから５５℃に加熱したイオン交換水を０．４Ｌ／分の速度で供給すると同時に、同じ速度で茶抽出液をカラム下方から抜き出した。抜き出した茶抽出液の質量が仕込み茶の１５倍になったところで通液を終了し、茶抽出液を均一に混合して分析を行った。その結果を表２に示す。
(Example 2)
In the same column type extractor as in Example 1, 0.02 kg of tea a was charged, and the tea upper surface was flattened so that the height was uniform. Next, 0.32 kg of tea c was charged so as to cover the previously charged tea a, and the tea upper surface was flattened and layered so that the height was uniform. Next, 0.11 kg of tea d was charged so as to cover the tea c, and the tea upper surface was flattened and layered so that the height was uniform. Next, 2.0 L of ion-exchanged water heated to 55 ° C. was supplied from the bottom of the column at a rate of 0.4 L / min. Immediately after the hot water supply was completed, ion-exchanged water heated to 55 ° C. was supplied from the shower nozzle at the top of the column at a rate of 0.4 L / min, and at the same time, the tea extract was withdrawn from the bottom of the column at the same rate. When the mass of the extracted tea extract became 15 times that of the charged tea, the liquid passing was terminated, and the tea extract was uniformly mixed for analysis. The results are shown in Table 2.
（実施例３）
実施例１と同じカラム型抽出機内に、茶ａ０．０２ｋｇを仕込み、高さが均一になるように茶上面を平らにした。次に、先に仕込んだ茶ａを覆うように茶ｃ０．１０ｋｇを仕込み、高さが均一になるように茶上面を平らにならし層状にした。次に、茶ｃを覆うように茶ｄ０．１９ｋｇを仕込み、高さが均一になるように茶上面をならし層状にした。次に、５５℃に加熱したイオン交換水１．２Ｌを０．５Ｌ／分の速度でカラム下部から供給した。湯供給終了後、直ちにカラム上部のシャワーノズルから５５℃に加熱したイオン交換水を０．５Ｌ／分の速度で供給すると同時に、同じ速度で茶抽出液をカラム下方から抜き出した。抜き出した茶抽出液の質量が仕込み茶の１５倍になったところで通液を終了し、茶抽出液を均一に混合して分析を行った。その結果を表２に示す。
(Example 3)
In the same column type extractor as in Example 1, 0.02 kg of tea a was charged, and the tea upper surface was flattened so that the height was uniform. Next, 0.10 kg of tea c was charged so as to cover the previously charged tea a, and the tea upper surface was flattened and layered so that the height was uniform. Next, 0.19 kg of tea d was charged so as to cover the tea c, and the tea upper surface was smoothed and layered so that the height was uniform. Next, 1.2 L of ion-exchanged water heated to 55 ° C. was supplied from the bottom of the column at a rate of 0.5 L / min. Immediately after the hot water supply was completed, ion-exchanged water heated to 55 ° C. was supplied from the shower nozzle at the top of the column at a rate of 0.5 L / min. At the same time, the tea extract was withdrawn from the bottom of the column at the same rate. When the mass of the extracted tea extract became 15 times that of the charged tea, the liquid passing was terminated, and the tea extract was uniformly mixed for analysis. The results are shown in Table 2.
（比較例１）
実施例１と同じカラム型抽出機内に、茶ｂ０．０８ｋｇと茶ｅ０．３１ｋｇとを混合した状態で仕込んだこと以外は実施例１と同様に行った。その結果を表２に示す。
(Comparative Example 1)
The same procedure was performed as in Example 1, except that 0.08 kg of tea b and 0.31 kg of tea e were charged in the same column type extractor as in Example 1. The results are shown in Table 2.
（比較例２）
攪拌機を備えた５Ｌ容量のニーダー抽出機内に、５５℃に加熱したイオン交換水３．２ｋｇを入れた後、速やかに茶ｂ０．０８ｋｇを投入し、９０ｒｐｍの速度で５分間攪拌した。次いで、茶ｅ０．３１ｋｇを投入し、９０ｒｐｍの速度で間欠的に５分間抽出した。その後、茶分離フィルターで茶抽出液を濾過し分析を行った。その結果を表２に示す。
(Comparative Example 2)
In a 5 L kneader extractor equipped with a stirrer, 3.2 kg of ion-exchanged water heated to 55 ° C. was added, and then 0.08 kg of tea b was quickly added, followed by stirring for 5 minutes at a speed of 90 rpm. Next, 0.31 kg of tea e was added and extracted intermittently at a speed of 90 rpm for 5 minutes. Thereafter, the tea extract was filtered through a tea separation filter and analyzed. The results are shown in Table 2.
（比較例３）
茶ａ０．０２ｋｇと、茶ｃ０．３２ｋｇと、茶ｄ０．１１ｋｇとを混合した状態で仕込んだこと以外は、比較例１と同様の方法により茶抽出液を得、分析を行った。その結果を表２に示す。
(Comparative Example 3)
A tea extract was obtained and analyzed in the same manner as in Comparative Example 1, except that 0.02 kg of tea a, 0.32 kg of tea c, and 0.11 kg of tea d were charged in a mixed state. The results are shown in Table 2.
（比較例４）
茶ａ０．０２ｋｇと、茶ｃ０．１ｋｇと、茶ｄ０．１９ｋｇとを混合した状態で仕込んだこと以外は、比較例１と同様の方法により茶抽出液を得、分析を行った。その結果を表２に示す。
(Comparative Example 4)
A tea extract was obtained and analyzed in the same manner as in Comparative Example 1 except that 0.02 kg of tea a, 0.1 kg of tea c and 0.19 kg of tea d were charged in a mixed state. The results are shown in Table 2.
実施例１〜３においては、非重合体カテキン濃度が高く風味が良好な茶抽出液が得られることが確認された。他方、比較例で得られた茶抽出液は香味が不足しており、各茶の持ち味が十分に生かされていないことが確認された。 In Examples 1 to 3, it was confirmed that a tea extract having a high non-polymer catechin concentration and a good flavor was obtained. On the other hand, it was confirmed that the tea extract obtained in the comparative example lacked the flavor and the taste of each tea was not fully utilized.
（実施例４）
８０メッシュの金網を備えた内径９７ｍｍ、高さ５００ｍｍの円筒状カラム型抽出機内に、茶ｂ０．０８ｋｇを仕込み、高さが均一になるように茶上面を平らにした。次に、先に仕込んだ茶ｂを覆うように茶ｅ０．３１ｋｇを仕込み、高さが均一になるように茶上面を平らにならし層状にした。次に、茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が０．３になるように５５℃に加熱したイオン交換水０．１Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を１０分間保持した。次に、茶ｅの高さｈ3に対する供給用水の高さｈ4の比（ｈ4／ｈ3）が２．０になるように５５℃に加熱したイオン交換水２．０Ｌを０．４Ｌ／分の速度でカラム下部から供給した。そして、カラム上部のシャワーノズルから５５℃に加熱したイオン交換水を０．４Ｌ／分の速度で供給すると同時に、同じ速度で茶抽出液をカラム下方から抜き出した。抜き出した茶抽出液の質量が仕込み茶の１５倍になったところで通液を終了し、茶抽出液を均一に混合して分析を行った。その結果を表３に示す。
Example 4
In a cylindrical column type extractor having an inner diameter of 97 mm and a height of 500 mm equipped with an 80 mesh wire netting, 0.08 kg of tea b was charged and the tea upper surface was flattened so that the height was uniform. Next, 0.31 kg of tea e was charged so as to cover the previously charged tea b, and the tea upper surface was flattened and layered so that the height was uniform. Next, 0.4 L of ion-exchanged water 0.1 L heated to 55 ° C. so that the ratio (h 2 / h 1 ) of the feed water height h 2 to the tea b height h 1 is 0.3. It was fed from the bottom of the column at a rate of / min, and the state was maintained for 10 minutes. Next, 0.4 L of ion-exchanged water 2.0 L heated to 55 ° C. so that the ratio (h 4 / h 3 ) of the height h 4 of supply water to the height h 3 of tea e becomes 2.0 It was fed from the bottom of the column at a rate of / min. And the ion-exchange water heated to 55 degreeC was supplied from the shower nozzle of the column upper part at the speed | rate of 0.4 L / min, and the tea extract was extracted from the column lower part at the same speed | rate. When the mass of the extracted tea extract became 15 times that of the charged tea, the liquid passing was terminated, and the tea extract was uniformly mixed for analysis. The results are shown in Table 3.
（実施例５）
茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が０．５になるように５５℃に加熱したイオン交換水０．２Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を１０分間保持した。次に、茶ｅの高さｈ3に対する供給用水の高さｈ4の比（ｈ4／ｈ3）が２．０になるように５５℃に加熱したイオン交換水１．９Ｌを０．４Ｌ／分の速度でカラム下部から供給した。以下、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表３に示す。
(Example 5)
0.4 L / min of 0.2 L of ion-exchanged water heated to 55 ° C. so that the ratio (h 2 / h 1 ) of feed water height h 2 to tea b height h 1 is 0.5. It was fed from the bottom of the column at a speed, and the state was maintained for 10 minutes. Next, 0.4 L of 1.9 L of ion-exchanged water heated to 55 ° C. so that the ratio (h 4 / h 3 ) of the height h 4 of supply water to the height h 3 of tea e is 2.0. It was fed from the bottom of the column at a rate of / min. Thereafter, a tea extract was obtained and analyzed by the same method as in Example 4. The results are shown in Table 3.
（実施例６）
茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を１０分間保持した。次に、茶ｅの高さｈ3に対する供給用水の高さｈ4の比（ｈ4／ｈ3）が２．０になるように５５℃に加熱したイオン交換水１．７Ｌを０．４Ｌ／分の速度でカラム下部から供給した。以下、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表３に示す。
(Example 6)
0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (h 2 / h 1 ) of feed water height h 2 to tea b height h 1 is 1.2. It was fed from the bottom of the column at a speed, and the state was maintained for 10 minutes. Next, 0.4 L of 1.7 L of ion-exchanged water heated to 55 ° C. so that the ratio of the height h 4 of supply water to the height h 3 of tea e (h 4 / h 3 ) is 2.0. It was fed from the bottom of the column at a rate of / min. Thereafter, a tea extract was obtained and analyzed by the same method as in Example 4. The results are shown in Table 3.
（実施例７）
茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が２．０になるように５５℃に加熱したイオン交換水０．８Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を１０分間保持した。次に、茶ｅの高さｈ3に対する供給用水の高さｈ4の比（ｈ4／ｈ3）が２．０になるように５５℃に加熱したイオン交換水１．３Ｌを０．４Ｌ／分の速度でカラム下部から供給した。以下、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表３に示す。
(Example 7)
0.4 L / min of 0.8 L of ion-exchanged water heated to 55 ° C. so that the ratio (h 2 / h 1 ) of the feed water height h 2 to the tea b height h 1 is 2.0. It was fed from the bottom of the column at a speed, and the state was maintained for 10 minutes. Next, 0.4 L of ion-exchanged water 1.3 L heated to 55 ° C. so that the ratio (h 4 / h 3 ) of the supply water height h 4 to the tea e height h 3 is 2.0. It was fed from the bottom of the column at a rate of / min. Thereafter, a tea extract was obtained and analyzed by the same method as in Example 4. The results are shown in Table 3.
（実施例８）
茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を保持しなかったこと以外は、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表４に示す。
(Example 8)
0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (h 2 / h 1 ) of feed water height h 2 to tea b height h 1 is 1.2. A tea extract was obtained and analyzed by the same method as in Example 4 except that it was fed from the bottom of the column at a speed and the state was not maintained. The results are shown in Table 4.
（実施例９）
茶ｂの高さｈ1に対する供給用水の高さｈ2の比（ｈ2／ｈ1）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を２分間保持したこと以外は、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表４に示す。
Example 9
0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (h 2 / h 1 ) of feed water height h 2 to tea b height h 1 is 1.2. A tea extract was obtained and analyzed by the same method as in Example 4 except that it was fed from the bottom of the column at a speed and the state was maintained for 2 minutes. The results are shown in Table 4.
（実施例１０）
茶ｂの高さＡに対する供給用水の高さＢの比（Ｂ／Ａ）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を１５分間保持したこと以外は、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表４に示す。
(Example 10)
The bottom of the column is 0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (B / A) of feed water height B to tea b height A is 1.2. The tea extract was obtained and analyzed by the same method as in Example 4 except that the state was maintained for 15 minutes. The results are shown in Table 4.
（実施例１１）
茶ｂの高さＡに対する供給用水の高さＢの比（Ｂ／Ａ）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を２０分間保持したこと以外は、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表４に示す。
(Example 11)
The bottom of the column is 0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (B / A) of feed water height B to tea b height A is 1.2. The tea extract was obtained and analyzed by the same method as in Example 4 except that the state was maintained for 20 minutes. The results are shown in Table 4.
（実施例１２）
茶ｂの高さＡに対する供給用水の高さＢの比（Ｂ／Ａ）が１．２になるように５５℃に加熱したイオン交換水０．４Ｌを０．４Ｌ／分の速度でカラム下部から供給し、その状態を２５分間保持したこと以外は、実施例４と同様の方法により茶抽出液を得、分析を行った。その結果を表４に示す。
Example 12
The bottom of the column is 0.4 L / min of 0.4 L / min of ion-exchanged water heated to 55 ° C. so that the ratio (B / A) of feed water height B to tea b height A is 1.2. The tea extract was obtained and analyzed by the same method as in Example 4 except that the state was maintained for 25 minutes. The results are shown in Table 4.
（実施例１３）
（容器詰飲料の製造）
実施例６で得た茶抽出液をイオン交換水でメスアップして調合液を調製した。次いで、この調合液を食品衛生法に基づき殺菌処理した後、ホットパック充填を行って容器詰緑茶飲料を得た。得られた容器詰飲料は、非重合体カテキン濃度が０．１８質量％であり、風味の良好な飲みやすいものであった。
(Example 13)
(Manufacture of packaged beverages)
The tea extract obtained in Example 6 was made up with ion-exchanged water to prepare a mixed solution. Next, this prepared solution was sterilized based on the Food Sanitation Law, and then filled with hot packs to obtain a packaged green tea beverage. The obtained container-packed beverage had a non-polymer catechin concentration of 0.18% by mass and was easy to drink with a good flavor.
１ カラム型抽出機
２ 抽出用水供給用バルブ
３ シャワーノズル
４ 茶抽出液抜き出しバルブ
５ 茶保持板
６ 第１の茶
７ 第２の茶
８ 第３の茶
９ 抽出用水
10 茶抽出液
11 水
DESCRIPTION OF
10 Tea extract
11 water
Claims (11)
（１）カラム型抽出機内に装着された茶保持板上に複数の茶を層状に仕込む工程
（２）該抽出機の下部又は上部より抽出用水を供給し、該抽出用水を積層された茶と接触させる工程
（３）茶抽出液を排出する工程 A method for producing a tea extract comprising the following steps (1) to (3).
(1) Step of charging a plurality of teas in layers on a tea holding plate mounted in a column type extractor (2) Supplying extraction water from the lower or upper part of the extractor and laminating the extraction water Step of contact (3) Step of discharging tea extract
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011130740A (en) * | 2009-12-25 | 2011-07-07 | Kirin Beverage Corp | Raw tea leaf-extracted essence having balanced flavor and easy to drink, and method for producing the same |
| JP2016215079A (en) * | 2015-05-14 | 2016-12-22 | 株式会社イズミフードマシナリ | Solid-liquid extraction device and solid-liquid extraction method |
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| JP2000050799A (en) * | 1998-08-06 | 2000-02-22 | Nippon Sangaria Beverage Company:Kk | Extraction of tea |
| JP2004261170A (en) * | 2003-02-13 | 2004-09-24 | S Ishimitsu & Co Ltd | Method for producing coffee liquid and coffee liquid product |
| JP2006014645A (en) * | 2004-07-01 | 2006-01-19 | S Ishimitsu & Co Ltd | Method for producing coffee liquid, coffee-liquid product and coffee product |
| JP2006067828A (en) * | 2004-08-31 | 2006-03-16 | Ito En Ltd | Beverage |
| JP2006271401A (en) * | 2006-07-14 | 2006-10-12 | Ito En Ltd | Method for producing beverage |
| JP2006320246A (en) * | 2005-05-19 | 2006-11-30 | Mitsui Norin Co Ltd | Tea extract |
| JP2007061001A (en) * | 2005-08-31 | 2007-03-15 | Kao Corp | Method for producing tea extract solution |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000050799A (en) * | 1998-08-06 | 2000-02-22 | Nippon Sangaria Beverage Company:Kk | Extraction of tea |
| JP2004261170A (en) * | 2003-02-13 | 2004-09-24 | S Ishimitsu & Co Ltd | Method for producing coffee liquid and coffee liquid product |
| JP2006014645A (en) * | 2004-07-01 | 2006-01-19 | S Ishimitsu & Co Ltd | Method for producing coffee liquid, coffee-liquid product and coffee product |
| JP2006067828A (en) * | 2004-08-31 | 2006-03-16 | Ito En Ltd | Beverage |
| JP2006320246A (en) * | 2005-05-19 | 2006-11-30 | Mitsui Norin Co Ltd | Tea extract |
| JP2007061001A (en) * | 2005-08-31 | 2007-03-15 | Kao Corp | Method for producing tea extract solution |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011130740A (en) * | 2009-12-25 | 2011-07-07 | Kirin Beverage Corp | Raw tea leaf-extracted essence having balanced flavor and easy to drink, and method for producing the same |
| JP2016215079A (en) * | 2015-05-14 | 2016-12-22 | 株式会社イズミフードマシナリ | Solid-liquid extraction device and solid-liquid extraction method |
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